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OUR FREEDOM TABLE
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GLUTEN FREE SPICE CAKE WITH CREAM CHEESE FROSTING
August 5, 2024 by Our Freedom Table Leave a Comment
This Gluten Free Spice Cake is an absolute showstopper. Moist cake is perfectly
spiced with warm fall flavors and is generously layered with tangy, decadent
cream cheese frosting. This is one of my all-time favorite cakes, and it's hard
to have just one slice!
WHAT MAKES THIS GLUTEN FREE SPICE CAKE SO SPECIAL
I turned 30 last month, and I was craving that magical combo of spice cake and
cream cheese frosting for my birthday cake. There is just something so unique
and comforting about all those warming spices with cream cheese!
This post may include affiliate links. As an Amazon Associate I earn from
qualifying purchases.
I never realized how hard it was to find a spice cake recipe that wasn't full of
apple sauce, carrot shreds, or other weird ingredients. What's wrong with a
good old-fashioned yellow cake with spices in it, why was it so difficult to
find?! Frustration was brewing with the spice cake recipes I found that just
didn't fit. I craved a cake that was gluten-free yet still moist with the
perfect crumb!
So naturally... I made my own recipe! I created a gluten free spice cake the way
it should be.
Many may think it's weird that I like to make my own birthday cake, but it's
actually something I look forward to every year! Last year I made Tres Leches
cake and loved every minute of the process. I usually make something that's
difficult to find in a store or restaurant, let alone a gluten-free version,
like this Gluten Free Carrot Cake. It's an exciting challenge I'm happy to take
on!
IT'S PURELY MAGICAL...
This gluten free spice cake turned out with a PERFECT texture. It's moist, holds
together well, and is everything you hope for in a gluten free cake! The flavor
is EXACTLY what I was searching for. Whew, finally! The warm autumn spices pack
a tasty punch on their own, but they were so balanced when paired with the tangy
cream cheese frosting.
This cake was so good that I almost didn't have any cake for pictures the next
day. It was just that good. I'd call that a successful baking endeavor!
AStrayKitchen
Looking for more gluten free desserts?
* Gluten Free Coffee Cake
* Gluten Free Birthday Cake
* Gluten Free Red Velvet Cupcakes
* Gluten Free Chocolate Cake with Whipped Cream Frosting
* Dutch Baby aka German Pancake
If you've tried and loved this recipe, please leave a comment and a ⭐️⭐️⭐️⭐️⭐️
rating below!
Print Pin
SPICE CAKE WITH CREAM CHEESE FROSTING
A perfectly moist gluten free spice cake with decadent cream cheese frosting
Course Dessert
Cuisine American
Keyword cake, cream cheese, gluten free cakes
Prep Time 10 minutes minutes
Cook Time 35 minutes minutes
INGREDIENTS
* 2 cups sugar
* 1 cup butter room temperature
* ¼ cup brown sugar
* 4 eggs
* 1 teaspoon vanilla extract
* 3 cups Bob's Red Mill's gluten free 1 to 1 flour
* 1 teaspoon salt
* 2 teaspoon baking powder
* 2 teaspoon ginger
* 2 teaspoon cinnamon
* 1 teaspoon nutmeg
* ½ teaspoon cardamom
* ½ teaspoon clove
* 1 cup buttermilk
FOR THE FROSTING
* 16 oz cream cheese room temperature
* 1 cup butter room temperature
* 1 lb powdered sugar
* 1 teaspoon vanilla extract
* 1 pinch salt
INSTRUCTIONS
* Preheat oven to 350F and grease your baking pans (I used two spring form
pans)
* In a stand mixer cream together the sugar, brown sugar, and butter. Once
those are creamed together, with the mixer on low add one egg at a time and
the vanilla extract, until everything is fully combined.
* In a separate bowl combine all the dry ingredient and whisk together until
everything is well mixed.
* Turn your mixer to a low speed and slowly add the dry ingredients and
buttermilk until it is fully combined.
* Divide batter into your greased baking pans and bake 30-35 minutes, until a
toothpick can be inserted into the center and comes out clean.
* Place cakes on a rack to cool before removing them from the pan. Let them
cool completely before frosting.
FROSTING
* In a stand mixer cream together the cream cheese and butter. Then with the
mixer on low speed add the remaining ingredients, taking care to add the
powdered sugar slowly. Allow to whip together completely.
* Frost and decorate cake as desired.
NOTES
I do not recommend subbing out alternative flours (almond, quinoa, etc) as the
resulting cake would not be the same texture or density.
GLUTEN FREE BANANA BREAD
August 5, 2024 by Our Freedom Table Leave a Comment
Dense and moist gluten free dairy free banana bread has never been so easy to
make! You only need 8 simple ingredients and just over an hour to make this
fantastic allergen friendly quick bread banana bread. Full of flavor, this dairy
and gluten free banana bread tastes just like regular banana bread, maybe even a
bit better! Lather on a little pad of dairy free butter and watch it melt into
your freshly baked bread.
Quick breads are perfect for when you want a fresh loaf of your favorite
flavored bread but don't want to spend all day waiting for it to rise. No
kneading of the dough is necessary either!
Making a homemade loaf of gluten free bread can feel daunting for some people,
but kick that feeling to the curb because making this gluten free banana bread
is super simple- plus it's a dairy free recipe too!
WHY YOU'LL LOVE THIS ALLERGEN FRIENDLY BANANA BREAD RECIPE
* Homemade bread that's both dairy free and gluten free with the perfect sweet
banana flavor
* Only requires minimal pantry staple ingredients, nothing crazy that you don't
already have in your gluten free kitchen
* A great way to use up overripe bananas
* If you love quick breads, you'll love this easy gluten and dairy free banana
bread
INGREDIENTS NEEDED
Get more info, like quantities, on these basic ingredients in the recipe card
below.
* Bananas
* Canola Oil
* Large Eggs
* Brown Sugar
* Baking Powder
* Bob’s Red Mill 1 to 1 gluten-free flour blend
* Cinnamon
* Optional add in's: chopped nuts or chocolate chips
HOW TO MAKE GLUTEN FREE DAIRY FREE BANANA BREAD
1. Preheat the oven to 350F.
2. Using a stand mixer combine all the wet ingredients: canola oil, eggs, and
mashed bananas, using the whisk attachment. It can be helpful if you mash
bananas ahead of time before combining them with the rest of the wet
ingredients.
3. In a separate mixing bowl combine the dry ingredients: brown sugar, baking
powder, gluten free flour, and cinnamon. Once they are mixed well together,
turn the stand mixer speed to low and slowly add the dry ingredients from
the large mixing bowl into the wet ingredients in the stand mixer. Do not
add all the ingredients at once or it will become difficult to incorporate
them all together and disperse everything throughout.
4. Prep your baking pans or loaf pans with some canola oil, see other ways to
prep your baking pans below if desired. Then pour the batter into the
prepared pan, leaving ¼ inch or more room from the top so the bread has room
to rise as it bakes.
5. Bake for 50-60 minutes until set and a toothpick inserted into the middle
comes out clean. Keep an eye on your bread during the last 15 or so minutes
of baking so you end up with a loaf of perfectly baked bread, not a burnt
loaf.
STORAGE
For best results, store any leftover gluten free dairy free banana bread at room
temperature, on a plate wrapped in plastic wrap. Alternatively, you can store
your gluten and dairy free bread in an airtight container.
Properly stored bread should last 4-5 days. Just make sure NOT to store your
homemade bread in the refrigerator.
If you store your gluten free banana bread in the fridge, it will dry it out and
the bread will not last as long and will taste and feel stale much faster.
Additionally, you can freeze your gluten free dairy free bread for later. You
can choose to freeze your banana bread as mini loaves, full size loaves,
muffins, or slice your loaves into individual sized portions for later.
Always make sure your bread has cooled down to room temperature before wrapping
it tightly with plastic wrap covering it in aluminum foil. Then, place your
wrapped bread in a freezer safe, airtight container and freeze it for up to 3
months.
You can wrap your classic banana bread and freeze bread in slices or a full
loaf.
TIPS AND VARIATIONS
The first time you make this recipe, I highly suggest sticking to the
instructions and ingredients that this recipe was originally made and tested
with. However, if the next time that you're making delicious bread from scratch
and you're looking for things to add or change up, here are some fantastic
variations and different things to try. You'll also find a few helpful tips to
ensure you end up with the perfect loaf of banana bread after following our
recipe. Keep in mind that this was tested as is written, the variations have not
been tested, but are tricks and different combinations we have used in other
recipes that would go well in this recipe.
* Adjust the amount of cinnamon you add, you can also use pumpkin spice, or add
nutmeg in as well.
* Feel free to add in some vanilla extract to add another depth of flavor to
your dairy free banana bread.
* To bring a little extra sweetness to your gluten-free banana bread recipe,
add a drizzle of maple syrup to your banana bread batter mixture.
* If using a different gluten free baking flour, like almond flour, brown rice
flour, oat flour, or coconut flour, you may need to add xanthan gum,
depending on which brand and choice you make. Always check your flour choice
to see if it has xanthan gum included in the ingredients or not. Bob's Red
Mill 1-1 GF Flour Blend already contains it, that's why we didn't add any
extra to this gluten-free bread recipe.
* If possible, always bake with room temperature ingredients, especially eggs,
as the room temperature ingredients mix better than cold ingredients do.
* If you want to make this more of a dessert bread, you can add frosting. If
you aren't worried about the frosting being dairy free, try this
delicious cream cheese frosting on top of your homemade fresh bread. If you
need it to be dairy free, you can simply swap out the regular cream cheese
for a dairy free cream cheese variety.
* No stand mixer? No problem! Simply mix the wet ingredients separately from
the dry ingredients and then slowly incorporate them together, whisking and
mixing by hand. You will still end up with wonderful banana bread batter,
just be sure not to overmix your batter ingredients or you'll end up with
rubber like bread.
* The most important thing to remember when baking from scratch is to measure
properly. This is especially important when measuring out your flour. Do NOT
dip your measuring cup directly into the flour and fill your cup from there.
This often results in incorrect measurements. Measuring by weight is the
golden standard, but when you can't do that, use a spoon to transfer flour
from your container to your measuring cup until it's full, do not pack down.
Then use a knife to level off at the top of the flour so it's an even
measuring cup full.
WHAT CAN I ADD INTO THIS GLUTEN FREE BANANA BREAD?
Looking to add things in to your dairy free banana bread and bring out a fun new
texture to your bread? Try any of these ideas:
* dairy free chocolate chips
* chopped pecans
* chopped walnuts
* chopped almonds
* other baking chips
* coconut flakes
* pumpkin spice
* zest from lemon or zest from an orange
* dried fruit like cranberries or even freeze dried bananas
CAN YOU MAKE VEGAN BANANA BREAD?
Making this easy bread recipe gluten free and dairy free, makes it one step
closer to being vegan- but we still use eggs, so we need a modification.
To make this a vegan banana bread recipe, swap out the eggs for an egg replacer,
like a quarter cup of unsweetened apple sauce. You can also use flax egg instead
of regular egg to make this an egg-free banana bread recipe.
If flaxseed and flax eggs aren't your thing, you can actually just replace the
eggs with more mashed bananas. They're moist enough and will acta as a vegan
friendly binding agent in this bread baking recipe.
CAN YOU MAKE OIL FREE BANANA BREAD?
We use oil as the moisture along with the eggs in this homemade bread recipe. If
you want an oil free, gluten-free recipe, you can omit the oil and use almond
milk, coconut milk, soy milk, or oat milk in its place to keep this a dairy free
bread recipe.
For this easy recipe, we also used canola oil to prep our baking pans with. If
trying to make an oil free bread, you can use dairy-free butter to grease your
muffin pans or mini loaf pans.
Alternatively, you can also cut a piece of parchment paper and lay it into the
loaf pan to help make removing the bread from the pan easier. Make sure to leave
enough above both sides of the pan that you can grab both sides of excess
parchment paper to use as handles to remove your freshly baked bread from the
loaf pans.
CAN YOU MAKE A REFINED SUGAR FREE BANANA BREAD?
Sure can! As you can see, this delicious banana bread recipe is very versatile!
Not only can it be made oil free and vegan with some alterations, you can easily
make this a refined sugar free bread recipe by swapping the brown sugar out for
coconut sugar. If that doesn't give you enough sweet flavoring in your bread,
you can add a dash of maple syrup that will bring natural sweetness to your
tasty, moist homemade bread.
WHAT SIZE PAN DO I USE?
This really is the best banana bread recipe! I love that it's so versatile. Not
only is it easy to change up the ingredients, but you can make the recipe in
various size baking pans.
I like making my bread in mini loaf pans, that way I limit what I eat in a
sitting, and I can easily freeze the remaining loaves and use them when I might
not have the hour it takes to make these babies.
Additionally, you can also use muffin tins for a single serving setup. Instead
of individual slices of banana bread, you can make banana muffins and they'll be
individual servings.
You can also make a large single loaf of homemade banana bread using this recipe
but note that there will be a difference in the cooking time of the larger loaf
of bread.
CAN YOU USE FROZEN BANANAS?
I always seem to buy more bananas than I'm going to eat and I end up with a few
brown ones. These ugly bananas find a home in my freezer until it's time to make
bread.
They are perfect for it because as the banana ages it gets sweeter. Sweet
bananas = Awesome banana bread.
If you are using bananas from the freezer just make sure to let them thaw before
you start the recipe or you'll have odd chunks of banana and clumps of melted
butter on your dairy free and gluten free quick banana bread.
WHY IS MY GLUTEN FREE BANANA BREAD RUBBERY?
Ending up with rubbery banana bread is more common when you're making bread with
a wheat flour. Usually, if you overmix the bread batter trying to achieve the
perfect texture, you will end up with a dense and rubbery bread.
You want tender bread, so don't overmix, just mix the wet ingredients with the
dry ingredients just enough so that it is all incorporated together.
When using a wheat flour and overmixing, this is what causes the gluten to
develop and will make a dense rubbery bread. But this can still happen when
using gluten free flour and making homemade bread.
WHY DID MY GLUTEN FREE BANANA BREAD FALL?
Usually, this will happen when the bread is baked at too high of a temperature
too fast. The outside of the bread will bake faster and can start to burn before
the inside of the bread has a chance to finish baking and support the outer
crust.
Oftentimes, this happens if your oven isn't running properly and the temperature
sensor isn't calibrated properly or the thermometer just isn't working properly.
Always check your oven to ensure that it truly is the oven temperature you
intend it to be.
MORE GLUTEN FREE BREAD AND BAKING RECIPES
Looking for more delicious bread and treats to whip up in the kitchen, here are
a few of our favorites:
* Gluten Free Classic Cornbread
* Simple Gluten Free Chocolate Chip Cookies
* Gluten Free Pumpkin Cookies
* Gluten Free Yeast Donuts
* Gluten Free Brownies
* Gluten Free Chocolate Coffee Cake Muffins
* Oat Flour Waffles with Fresh Strawberry Syrup
* Gluten Free Vanilla Cupcake Recipe
This really is the best gluten free and dairy free moist banana bread! It has a
fantastic crumby texture that's nice and dense and very moist. It screams banana
bread with every bite. Grab the ingredients for the best gluten-free banana
bread and get to baking!
Print Pin
GLUTEN FREE BANANA BREAD
Simple and delicious banana bread. No fuss, easy to make, and gluten free.
Course Breakfast, Snack
Cuisine American
Keyword banana bread, gluten free
Prep Time 5 minutes minutes
Cook Time 1 hour hour
INGREDIENTS
* 4 ripe bananas
* ½ cup canola oil
* 2 large eggs
* 1 cup brown sugar
* 1 teaspoon baking powder
* 1 ½ cups Bob's Red Mill's 1 to 1 gluten free flour blend
* 1 teaspoon cinnamon
* ½ cup optional add-ins like chopped nuts or chocolate chips
* 2 teaspoon canola oil for greasing pans
INSTRUCTIONS
* Preheat oven to 350F
* Using a stand mixer combine all the wet ingredients with the whisk
attachment.
* In a separate bowl combine the dry ingredients. Once they are combined, turn
the mixer to low and slowly add the dry ingredients into the wet.
* Prep your baking pans/muffin trays with some oil. Then pour the batter into
them, leaving ¼ inch or more room from the top.
* Bake for 50-60 minutes until set and a tooth pick inserted into the middle
comes out clean.
GLUTEN FREE BISCUITS AND GRAVY
August 5, 2024 by Our Freedom Table Leave a Comment
These gluten free biscuits and gravy recipe couldn't be simpler to make. I have
yet to even hear of a restaurant that serves a gluten free biscuits and gravy,
though I'm sure somewhere out there someone has it on their menu. Instead of
hunting for them I just make my own.
Now with this easy breakfast recipe, you can make your own creamy gravy with
your favorite breakfast sausage and the absolute best, fluffy, gluten free
homemade biscuits! Nothing beats being able to enjoy your favorite buttery
biscuits again with a delicious gluten-free sausage gravy recipe. You don't have
to miss out on any of your previous favorites when following a gluten-free diet.
I love using my buttermilk biscuits for this recipe. They are buttery and flaky
and stand up well when smothered in gravy. They also can be made ahead and
frozen.
WHY YOU'LL LOVE THIS RECIPE
* Bringing a childhood breakfast recipe back into your life, except its gluten
free and safe to eat now
* So simple to make and easy to scale to feed a crowd
* It's a family favorite recipe that will dazzle everyone's taste buds
* Nothing crazy required, just basic ingredients for the perfect breakfast
gravy
* Filling and delicious. Nobody saying they're hungry in 10 minutes!
INGREDIENTS NEEDED
Get more info on the simple ingredients in the recipe card at the bottom of the
post.
* Bacon grease
* Breakfast sausage- use whatever you have on hand and prefer, pork sausage,
chicken sausage or turkey sausage will all work wonderfully
* Corn starch
* Half and Half
* Milk
* Black Pepper
* Salt
* Onion powder
* Garlic powder
* Gluten free Biscuits (store bought or homemade)
HOW TO MAKE GLUTEN FREE BISCUITS AND GRAVY
1. In a large skillet brown the sausage over medium-high heat. Once the meat is
browned removed it from the pan and set it aside.
2. Add the bacon grease and cornstarch to the pan and whisk to combine. Pour in
the half and half and milk and whisk till thickened. Turn off the heat.
3. Add in the browned sausage, salt, pepper, onion and garlic powder and stir
till combined. Taste and adjust salt and pepper as needed.
4. Divide the biscuits out to two per plate and smother with sausage gravy.
STORAGE
Leftover biscuits should be stored in a ziptop bag or wrapped with aluminum foil
and be kept at room temperature for a few days.
Once your savory sausage gravy has cooled down to room temperature, it can be
transferred to an airtight container and be stored in the refrigerator for 3-4
days.
You can keep gluten-free gravy even longer by transferring it to a freezer-safe
container and freezing it for up to 2-3 months. My homemade biscuits freeze
nicely also. Making this a perfect recipe for a make-ahead meal!
HOW TO REHEAT BISCUITS
When I need one or two (like for biscuits in gravy) I just pop them in a 350F
oven to reheat for 15 to 20 minutes.
How to reheat gluten free gravy
Sausage gravy can be reheated in the microwave, but may start to separate or
change the texture. I prefer to reheat my sausage gravy in a pot on the
stovetop. This way, I can make sure it gets warmed all the way through and I can
adjust the consistency if needed. If it's too thick, I can add a splash of milk
as it's reheating. Always stir well when reheating.
HOW TO THICKEN FLOURLESS SAUSAGE GRAVY?
Wondering how we are going to thicken gravy without all purpose flour that is
traditionally used in gravy? Well, it's actually super simple!
Instead of flour, we simply use cornstarch as a thickener. Corn starch is an all
around great thickener for just about anything you want to make a gluten free
version of.
WHAT KIND OF SAUSAGE SHOULD I USE?
Previously, we raised pork for the first time and the flavor is mind blowing. If
you don't have pastured pork for this recipe then get the best quality pork you
can (flavored is okay, but it will greatly affect the flavor of the finished
gravy). If you don't want to use pork breakfast sausage, you can use other
sausage varieties.
What to serve with gluten free sausage gravy and biscuits?
Biscuits and gravy is a very hearty meal and I often pair them with sautéed
vegetables or a cup of sauerkraut. Either will balance out the richness of the
biscuits and gravy nicely and make for better balanced meal.
TIPS AND VARIATIONS
* For this recipe, I used onion and garlic powder instead of fresh because I
prefer the texture they give and feel it gives a better flavor throughout the
gravy. You can try using freshly minced onion and garlic for this recipe but
you'll need to sauté and remove them along with the meat in the first step or
they might interfere with the next set and cause a lumpy gravy.
* I like to use homemade gluten-free biscuits, but you can use any gluten free
flaky biscuits.
* Add the salt and pepper to your rich gravy as much or as little as you and
your guests will like.
* You can make this a dairy free recipe by replacing the half and half and milk
with a dairy free milk, like coconut milk, almond milk, oat milk, etc.
Whatever non-dairy milk you have will work, it just may not have the same
rich flavor as it would with traditional cows milk.
* Don't forget to check your sausage to ensure that it is gluten free, some
manufacturers have started adding it to recipes.
So go make these buttermilk biscuits now and then have this biscuits and gravy
tomorrow morning or this weekend, you will fall in love with them. Watch how
quickly this becomes one of your entire family's favorite gluten-free breakfasts
to enjoy!
Print Pin
GLUTEN FREE BISCUITS AND GRAVY (FLOURLESS SAUSAGE GRAVY)
Buttery and flaky biscuits smothered in creamy flourless sausage gravy are the
perfect comfort food
Course Breakfast, Main Course
Cuisine American
Keyword biscuits, gluten free, gravy
Prep Time 5 minutes minutes
Cook Time 10 minutes minutes
Servings 2
Calories 1042kcal
INGREDIENTS
* t teaspoon bacon grease
* ½ lbs breakfast sausage
* 2 tablespoon cornstarch
* 1 cup half & half
* ½ cup milk
* 1 teaspoon black pepper
* 1 teaspoon salt
* ½ teaspoon onion powder
* ½ teaspoon garlic powder
* 4 gluten free biscuits
INSTRUCTIONS
* In a large skillet brown the sausage over medium-high heat. Once the meat is
browned removed it from the pan and set it aside.
* Add the bacon grease and corn starch to the pan and whisk to combine. Pour in
the half and half and milk and whisk till thickened. Turn off the heat.
* Add in the browned sausage, salt, pepper, onion and garlic powder and stir
till combined. Taste and adjust salt and pepper as needed.
* Divide the biscuits out to two per plate and smother with sausage gravy.
NUTRITION
Calories: 1042kcal
GLUTEN FREE BLACK RASPBERRY JELLY DOUGHNUTS
August 5, 2024 by Our Freedom Table Leave a Comment
Are you ready for Gluten Free Jelly Doughnuts?
They are soft and pillowy with the perfect combo of sweet and tart.
I got an itch to make something indulgent the other day. My diet had become
strict, as I've cut out dairy and upped my veggie intake, and it's been taking
it's toll. I wanted something naughty, something that was a treat, even with my
dietary restrictions.
These doughnuts are everything I remember about real doughnuts. Soft, yeasty,
sweet, and satisfying. I worked at a local bakery for a few months, just before
I found out I was Celiac, and everyday I would have a chocolate bar or jelly
doughnut on my break. I missed yeast doughnuts until this recipe.
HOW TO MAKE GLUTEN FREE JELLY DOUGHNUTS
It all starts with heating cashew milk and coconut oil together in the microwave
for a minute. Then I pour in some sugar and instant yeast and let it sit for 2-3
minutes to let the yeast get all bubbly.
Meanwhile, in a large bowl I mix together the flours. salt, baking soda and
baking powder and set it aside.
Why the trifecta of yeast, baking soda and baking powder? Because we want to
give these doughnuts every advantage to rise and get fluffy. The lack of gluten
makes it hard for yeast to do it all on it's own. By adding the baking soda and
baking powder it helps insure a fluffy doughnut.
Next, I egg the eggs to the yeast mixture and whisk lightly to incorporate them.
Then it's slowly poured into the flour mixture and mixed till it comes together
as a wet dough. It's pretty sticky at this point so I let it sit for 5 to 10
minutes to allow the flours to absorb more moisture.
ROLL ON OUT...
I then use corn starch to heavily dust my work surface and I turn the dough out
onto it. I'll dust the top of the dough as well, just so my hands don't stick,
and I'll shape it into a large disk. Then I roll it out to about ¼" with my
rolling pen. You might have to divide the dough in half or in thirds before
rolling it out, depending on how large your work surface is.
Using a large biscuit cutter or overturned drinking glass, cut out the doughnut
rounds. At this point I use a bench scraper (like this one, or you can use a
flat spatula) to move the rounds to a lightly greased baking sheet. The scraper
helps keep the doughnuts in shape as the dough is very fragile and just picking
up with your hands will tear or deform them.
Once the baking sheet it full I cover it with cling wrap and place it in a cold
oven. This helps keep the temperature stable and allows the doughnuts to rise
better (not to mention giving more counter space). If you can't put them in a
cold oven then place a kitchen towel over the cling wrap and leave on the
counter. They might take longer to rise if the ambient temperature is cool.
I leave them to rise for 45 minutes or so (in the oven, it might be an hour on
the counter). At this point I prep the jelly and the powdered sugar.
THE WAIT IS OVER
10 to 15 minutes before they are done rising I start heating my oil. I've used
both a deep cast iron pan and a counter top fryer to fry doughnuts. Work with
what you've got. You just want to make sure the oil is deep enough to fully
submerge the dough without it sticking to the bottom.
The oil needs to be heated to 325F, which is on the lower side when frying
something, but it works wonderfully for these doughnuts. The lower temperature
insures that they cook all the way through but are still a nice golden brown on
the outside. Unlike their gluten counterparts they don't soak up a lot of oil
when cooked at a lower temp.
Once the oil is to temp, use the bench scraper or flat spatula to transfer the
doughnuts to the oil. Don't overcrowd the doughnuts in the oil and just cook a
few at a time. It will take less than a minute per side to become golden brown
and fully cooked. I use a metal mesh ladle and a single chop stick to help turn
the doughnuts and to get them out of the oil when they are done.
Once all the doughnuts are cooked and cool to the touch, I use a pairing knife
to make a hole in one side and I wiggle it around in the center of the doughnut
to make room for the jelly. I then insert the piping tube into the hole and fill
each doughnut with jelly. Then they get a bath in the powdered sugar before
being ready to serve.
HOW LONG TO GLUTEN FREE JELLY DOUGHNUTS LAST?
Like their gluten counterparts they are best when eaten the day they are made
but are also enjoyable as day old doughnuts. I would not keep them past 2 days
because they become dry.
I do not recommend freezing this recipe at any point. The dough it very delicate
and doesn't' take to freezing well. The cooked doughnuts will loose their
texture if froze.
These Doughnuts are definitely best to eat within 2 days of making.
If you enjoy this recipe you can also check out my Chocolate Yeast Doughnuts and
my Cinnamon Twist Doughnuts.
Print Pin
BLACK RASPBERRY JELLY DOUGHNUTS
Pillowy, sweet, with a little zing, these jelly doughnuts are amazing. Not to
mention Dairy free and Gluten free to boot!
Course Breakfast, Dessert
Cuisine American
Keyword bread, dessert, donuts, doughnuts, fried, gluten free, jelly doughnut,
raspberry jelly, yeast
Prep Time 20 minutes minutes
Cook Time 10 minutes minutes
Rest Time 45 minutes minutes
INGREDIENTS
* ¾ cup cashew milk
* 2 tablespoon coconut oil
* 1 tablespoon yeast
* ¼ cup sugar
* 2 cups Bob's Redmill 1 to 1 Gluten free Flour blend
* ¼ cups sweet flour rice
* ¼ teaspoon salt
* 1 teaspoon baking powder
* ¼ teaspoon baking soda
* 2 eggs
* 2 cups powdered sugar
* 2 cups black raspberry jelly or your jelly of choice
* cornstarch for dusting
* oil for frying
INSTRUCTIONS
* Combine the Cashew milk and Coconut oil in a small microwaveable measuring
cup or bowl and microwave for 1 minute. Add in the sugar and the yeast and
stir to combine. Leave this mixture for 2 to 3 minutes to proof.
* Meanwhile, in a large bowl combine the flours, salt, baking powder and baking
soda.
* After the yeast mixture has proofed, lightly whisk in the eggs to combine.
Then slowing add the liquid to the flour mixture. Stir until completely
incorporated. It should be a wet dough that's a bit sticky. Let rest for 5 to
10 minutes.
* After the dough has rested, flour the work surface with cornstarch and turn
the dough out onto it. Flour the top of the dough and pat down into a disk
shape. Using a rolling pin, roll the dough out to ¼" or so. Using a large
biscuit cutter (or overturned drinking glass) cut out the doughnuts and
carefully place on a lightly greased baking sheet (it's handy to use a bench
scraper or flat spatula for this).
* Once all the doughnuts are cut and on a baking sheet ( it might take more
that one to hold them all), cover the sheet with cling wrap and place the
baking sheet(s) in a cold oven. Let them rise for around 45 minutes.
* While the doughnuts are rising prep the powdered sugar and the jelly. I like
to use a pie plate to hold the powdered sugar for easy dusting and I use a
plastic bag for the jelly (see notes for details).
* After about 30 minutes prepare the fry oil. You can fry these in a large pot
or a counter top fryer. You want the oil to be around 325F. This lower fry
temp will allow the doughnuts to cook thoroughly without overbrowning or
burning on the outside.
* Once the oil is to temp, transfer the doughnuts one at a time with a scraper
or spatula. Do not overcrowd the fryer. Cook the doughnuts until they are
golden brown on each side. They will take less than a minute on each side.
I use a metal mesh strainer and 1 chopstick to turn my doughnuts and fish
them out. When the doughnuts are done, remove them from the oil and place
on a paper towel lined baking tray. Repeat this until all the doughnuts are
fried.
* Once the doughnuts are cool enough to handle take a small knife and cut a
small hole in the side of the doughnut and wiggle it around the center of the
doughnut to make room for the jelly. Make the hole big enough for your piping
bag and deep enough to reach the center of the doughnut. Pipe some jelly into
the hole and then place the doughnut in the powdered sugar bath. Coat the
doughnut well and enjoy!
NOTES
These are best enjoyed right away and within a few hours of making. They can
also be enjoyed the next day but just like their gluten counterparts they
definitely taste like day old doughnuts.
* To fill the doughnuts with jelly I use a plastic bag with one of the bottom
corners cut off and a piping tube wedged in there. I then put the bag into a
drinking glass, piping tube first, and curl the edges. The glass will hold
the bag while I scoop jelly into it. Then I seal the bag shut and am ready to
go. The glass can hold the jelly bag between doughnuts and keep the jelly
mess to a minimum.
* The one tool that will make making doughnuts easier is a bench scraper. It
helps move the delicate dough from the rolling surface to the cookie sheet
and from the cookie sheet to fry oil.
GLUTEN FREE DUTCH BABY AKA GERMAN PANCAKE
August 5, 2024 by Our Freedom Table Leave a Comment
Gluten Free German Pancakes are a delicious and healthy way to enjoy traditional
German-style pancakes. These pancakes are made with gluten-free flour, giving
them a light and fluffy texture that is still reminiscent of the original.
They can be enjoyed as an indulgent breakfast or dessert, and they're just as
easy to make as classic pancakes. With ingredients like almond milk and sugar,
you'll have delicious and satisfying pancakes that everyone will love!
WHAT IS A GERMAN PANCAKE?
A German Pancake, also known as a Dutch Baby or a Bismarck, is a sweet and
fluffy oven-baked pancake. This dish originated in Germany in the early 20th
century and has become popular around the world. A Dutch Baby is made with eggs,
milk, sugar, flour and butter.
This gluten-free dutch baby recipe version uses gluten free flour instead of
traditional all purpose flour. These pancakes still have the fluffy puff pancake
center piece and have the edges that climb the sides of the pan and get slightly
crispy just like traditional ones do.
Gluten-free dutch babies are like a cross between yummy fluffy pancakes and
fantastic popovers.
WHY YOU'LL LOVE THIS RECIPE
* The hot oven does all the work, no manning the stove needed for this german
pancake recipe
* It's easy to double or even triple to make even more pancakes to feed a crowd
* They're ready in less than a half hour
* You only need 5 simple ingredients
* It's one of the easiest breakfast recipes and is very versatile - you can add
any toppings that you love
INGREDIENTS NEEDED
Get more info on these simple ingredients and additional recipe details in the
recipe card below.
* Eggs (best at room temperature)
* Milk
* Bob's Red Mill 1 to 1 gluten free flour
* Butter
* Salt
HOW TO MAKE GLUTEN-FREE GERMAN PANCAKES
1. Preheat the oven to 425F
2. Place butter in a large cast iron skillet or baking pan and place in the
warming oven to melt.
3. Whisk together the remaining wet ingredients and dry ingredients together in
a large bowl.
4. Once the butter has melted, pour the batter directly into your cast iron pan
or baking pan.
5. Bake for 20 minutes until fluffy and golden brown.
6. Cut into wedges and serve with desired toppings.
STORAGE
For best results, leftovers of this dutch baby recipe can be stored in an
airtight container or in a ziptop bag with the excess air removed. Additionally,
you can wrap them in plastic or foil like you do with regular pancakes. They can
be kept for 3-4 days. You can store at room temp or in the fridge. The fridge
may dry them out faster.
You can freeze leftover gluten-free dutch baby pancakes in a freezer safe
container for up to 2-3 months.
TIPS AND VARIATIONS
* Try adding frozen or fresh berries, apples, and bananas to the batter before
baking for a sweeter gluten free dutch baby.
* If you want to make it savory, add in some herbs and grated cheese to the
pancake batter.
* Serve with your favorite breakfast sides to make a full, delicious breakfast.
* For a fluffier dutch baby, beat your egg whites or eggs until stiff peaks
form. Gently fold the egg whites into the remaining batter for an extra airy
texture.
* For a classic dutch baby, dust with a little powdered sugar and serve with
lemon wedges.
* If you want to switch up the flavors, top your gluten-free dutch baby
pancakes with some caramelized onions and herbs or honey and cinnamon.
WHAT TOPPINGS SHOULD I ADD?
* Try a drizzle of maple syrup
* Top with your favorite fresh fruit, like bananas or cinnamon apples and brown
sugar
* Top with local honey
* Try some lemon, powdered sugar, and berry infused syrup
CAN I MAKE THESE DAIRY FREE?
Certainly, with just a few swaps these can become dairy free german pancakes!
Swap the regular milk out for your favorite dairy-free milk, like oat, coconut,
or almond milk. In place of the butter, you can use a dairy free butter
alternative or some coconut oil.
DO I HAVE TO USE BOB'S RED MILL GLUTEN FREE FLOUR?
That's the only flour option that we have tested this oven pancake recipe with,
however, I would believe that any gluten-free flour blend, like almond flour
would also work nicely for this homemade gluten free pancake mix.
WHY DIDN'T MY GERMAN PANCAKES RISE AND GET FLUFFY?
This usually happens if you didn't let your cast iron pan or baking dish get hot
enough before pouring the pancake batter into it.
MORE EASY BREAKFAST RECIPES
* Gluten Free Crepes
* Gluten Free Biscuits and Gravy
* Gluten Free Fried Egg Sandwich
* Gluten Free Yeast Donuts
* Up your breakfast game even more and make a Toad in a Hole (it's like a
traditional dutch baby but with sausage)
Gluten free German Pancakes are a fun and tasty breakfast option that everyone
can enjoy. They are light and fluffy, with just the right amount of sweetness.
Whether you're making them for a special occasion or just a Sunday morning
treat, they're sure to delight your guests. Whatever toppings you choose, these
gluten free German pancakes will make your next breakfast something special.
Enjoy!
Print Pin
GLUTEN FREE DUTCH BABY AKA GERMAN PANCAKE
Course Breakfast
Keyword Breakfast
Prep Time 5 minutes minutes
Cook Time 20 minutes minutes
INGREDIENTS
* 6 eggs at room temperature
* 1 cup milk
* 1 cup Bob's Red Mill 1 to 1 gluten free flour
* ¼ cup butter
* 1 pinch salt
INSTRUCTIONS
* Preheat the oven to 425F
* Place butter in large cast iron skillet or baking pan and place in the
warming oven to melt.
* Whisk together the remaining ingredients.
* Once butter has melted, pour the batter directly into skillet or baking pan.
* Bake for 20 minutes until fluffy and golden brown.
* Cut into wedges and server with desired toppings.
GLUTEN FREE VANILLA CUPCAKE RECIPE
August 5, 2024 by Our Freedom Table Leave a Comment
Are you looking for a simple and delicious gluten free vanilla cupcake recipe?
These gluten free vanilla cupcakes are absolutely delicious, moist, and tender.
They serve as a great base for your favorite cupcakes, and look great decorated
with your favorite colors.
THE BEST GLUTEN FREE VANILLA CUPCAKE RECIPE
Gluten free Vanilla Cupcakes are anything but boring.
I thank people for turning another year older or achieving something that causes
celebration. Firstly because they deserve it but also because it's a great
excuse to eat cake. For those who aren't fans of Chocolate cake I have an
amazing Vanilla Cake recipe too.
This recipe has deceived gluten eaters and they've come back for more without
knowing their favorite new treat is in fact gluten free. Is it bad that I
really enjoy that? I've run into so many people that completely change their
attitude about a food once they discover that it's gluten free.
Like they mention how amazing it looks, their hand is reaching out to grab some,
and then someone says it's gluten free, they stop and recoil. 'Oh, eww, I like
gluten so these must taste horrible'. It just blows my mind that people can be
so prejudice towards food.
So when I create a recipe or find a gluten free product that is as good, if not
better, than it's gluten filled counterpart, I LOVE feeding it to gluten eaters
(especially without telling them)....does that count as a guilty pleasure?
HOW TO MAKE GLUTEN FREE VANILLA CUPCAKES
Rant over, back to these simple delicious Gluten free Vanilla Cupcakes.
These cupcakes are unbelievably soft and moist. There texture is amazing and the
buttercream I've paired them with complements them perfectly without being
overpowering. I'm known for scraping off the frosting (yes I'm that horrible
person), but it's often too sweet and overpowering for me. Not so with this
buttercream. Its creamy and sweet without becoming too much.
Both the cake and the frosting have just the right amount of Vanilla extract, so
these often perceived as boring cupcakes have good flavor and just the right
amount of sweetness.
These gf vanilla cupcakes and icing just have a few simple, wholesome
ingredients:
* Bob's Red Mill Gluten Free 1-1 Flour
* Sugar
* Butter
* Eggs
* Milk
* Half and Half
* Vanilla Extract
* Baking soda and salt
Nothing weird here. This gluten free vanilla cupcake is super moist, and won't
crumble like so many other cakes.
It is great paired with as simple buttercream that is made with
* Butter
* Powdered Sugar
* Vanilla
* Half and Half
Really, that's it! It can't get any simpler and more delicious than this.
CAN YOU FREEZE THE GLUTEN FREE CUPCAKES?
Yes! You can freeze these gluten free cupcakes. Simply take them out of the
freezer and allow to come to room temperature before serving. Allow them to come
to room temperature approximately six to eight hours, or put them in the
refrigerator the night before you plan on using them.
This makes it easy to have a gluten free treat whenever you would like!
DO GLUTEN FREE CUPCAKES TASTE “DIFFERENT”?
I've been gluten free for well over a decade, before it was easy to find gluten
free flour mixes, and I had to make my own concoctions of flour. Let me tell
you, most of it tasted horrible.
Today you really can't go wrong when it comes to a cup for cup replacement like
either Bob's Red Mill or King Arthur Flour. I've used them both with success -
so much success that people have no idea they are eating something gluten free.
This recipe is a great base for all your vanilla cake dreams. Try them as is
first, then go hog wild. Add chocolate chips before baking. Spread a layer of
jelly on the cupcakes before frosting. OR even add orange zest to the batter and
frosting for a creamsicle cupcake. The possibilities are endless.
Print Pin
GLUTEN FREE VANILLA CUPCAKE
These basic Vanilla Cupcakes are anything but boring. Sweet fluffy cake is
kissed with vanilla flavor and topped with the best Buttercream frosting you'll
every eat.
Course Dessert, Snack
Cuisine American
Keyword cake, cupcakes, frosting, gluten free, vanilla
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
INGREDIENTS
THE CAKE BATTER
* 2 ½ cups cups Bob's Red Mill's gluten free 1 to 1 flour or your preffered
gluten free flour blend *results will differ*
* 1 tablespoon baking powder
* 1 teaspoon salt
* 2 cups sugar plus extra for optinal garnish
* ½ cup butter
* 1 tablespoon pure vanilla extract
* 2 large eggs
* 1 ½ cups milk
* ½ cup half & half can sub for milk
BUTTERCREAM FROSTING
* 1 cup butter softened
* 1 tablespoon pure vanilla extract
* 4 cups powdered sugar
* 1 to 2 tablespoon half & half
INSTRUCTIONS
* Pre-heat the oven to 350F and line the cupcake tins.
* In a large bowl combine the flour, baking powder, and salt. Then set it
aside.
* In a stand mixer on medium low cream together the butter and sugar. Then add
the eggs and vanilla extract. When this is all combined slowly add the milk
and half & half and mix until it is fully incorporated.
* Turn the mixer to the lowest speed and slowly add the dry ingredients to the
wet. Once it's all added you can turn the mixer speed up for a minute to beat
out any lumps that have formed.
* Divide the batter into the muffin tins, fill at least ¾ of the way (this
batter will not rise as much as traditional cake batter), let them sit for a
few minutes and tap the try lightly on the counter to dislodge any bubbles in
the batter. Bake cupcakes for 25-30 minutes, until a toothpick can be
inserted into the center and comes out clean.
* While the cupcakes are cooling make the frosting.
* In a stand mixer combine the butter, vanilla and half the powdered sugar. Mix
this until it comes together, then slowly add the remaining powdered sugar ½
cup at a time (or you will have powdered sugar dust everywhere). When all the
sugar has been added check the frosting consistency. Add a TBS or two of
half & half to thin the frosting reach the desired consistency.
* Allow cupcakes to cool completely before frosting, otherwise the frosting
will melt and slide off the cupcakes. Use a metal spatula, the back of a
spoon, or a piping bag to apply the frosting as desired. Sprinkle with
optional white sugar or sprinkles to decorate.
GLUTEN FREE RAVIOLI
August 5, 2024 by Our Freedom Table Leave a Comment
Gluten Free Ravioli? Yep and it's easy and delicious. If you've never made your
own gluten free ravioli before you are in for a treat. This Italian classic is
nothing to be intimidated about with this simple recipe. This gluten free
ravioli can also be made dairy free as a bonus.
When cooked al dente they are soft and chewy, giving you the perfect bite. The
flavor is subtle and perfect for pairing with any sauce and filling.
The dough is hearty enough to withstand freezing (at least once cooked- I
haven't tried freezing the raw dough) which makes it wonderful for meal prep.
Take a day, make a double or triple batch and freeze into portions for future
use.
HOW TO MAKE GLUTEN FREE RAVIOLI
Making your own ravioli and pasta is nothing to be intimidated about, and truth
be told, it isn't that much different than making the regular kind. If you've
made ravioli in your previous life that wasn't gluten free, the only difference
here is that sometimes gluten free doughs can be a tad more delicate.
This recipe is designed to eliminate that as much as possible, but it is
something to keep in mind if you are used to working with standard doughs.
If you haven't made ravioli before worry not, the steps are easy and just take
some patience the first few times you make it. You don't want to rush through
and tear the dough (though I have had success fixing tears with this recipe). I
find the process relaxing at this point. I make the dough and filling and then
start my assembly line.
Currently, I'm making them by hand, but I am looking into some equipment that
will help speed things along and create a cleaner ravioli (I've listed them at
the bottom of the post).
This dough recipe is very versatile and forgiving. If you get a tear, even after
making the ravioli, take the pastry brush with some water and paint the tear,
pressing the two pieces back together, repeat with the damp brush until the tear
closes.
To make this simple gluten free ravioli recipe, you of course just need a few
simple ingredients:
* Your favorite 1 to 1 gluten free flour blend (I like Bob's Red Mill and King
Arthur)
* Eggs
* Xanthan gum
* Cold water
Seriously, that's it. All you need to do is combine the ingredients in a bowl.
I like to make a well with the flour, and add the eggs and water to the middle,
then work with it with my hands.
Your results will be best if you let the dough chill in the fridge for 20 to 30
minutes before rolling it out. This gives you time to make your filling.
GLUTEN FREE DAIRY FREE RAVIOLI
The ravioli dough itself has no dairy in it, so the dough is dairy free by
design. The filling idea I put with this recipe does have dairy in it.
To make this recipe fully diary free, just us something else!
DAIRY FREE RAVIOLI FILLING IDEAS
Looking for some dairy free ravioli filling ideas? Of course, you can go with
dairy free cheeses, but here are some other ideas.
* Butternut squash and sage
* Roasted vegetables
* Wild mushrooms
* Caramelized onions
* Spinach
* Broccoli
* Potato and leek
* Squash and kale
* Beet
* Sweet potato and sage
* Pumpkin
* Cauliflower
* Broccoli rabe
* Braised short ribs
* Chicken and spinach
* Salmon and dill
* Crabmeat
* Lobster
* Shrimp
* Sun-dried tomato and olive
* Pesto
* Tapenade
* Sautéed garlic and greens
* Carrots and ginger
* Butternut squash with cranberries and sage
* Mushroom
* Artichoke hearts, spinach, and roasted red pepper
TOOLS FOR MAKING GLUTEN FREE RAVIOLI
The only thing you need to get started is a good rolling pin, but here are some
other interesting things to help you out and are looking to simplify things.
You can also get started with something like a biscuit cutter if you have one,
and simply crimp the edges with a fork.
Here are some of my favorites:
* French rolling pin - I love using my french rolling pin and can't imagine
using anything else, I got a new one for gluten free doughs only
* Pasta maker - so you don't have to roll the dough out by hand, I need to get
a new one for gluten free pasta only
* Ravioli maker - it takes the guess work out of shaping and positioning the
filling
* Ravioli Stamps - for that classic square or round look
* Double sided Pastry cutter - for clean or uniformed crimped edges
Print Pin
GLUTEN FREE RAVIOLI
A classic recreated into gluten free. This pasta recipe makes perfect gluten
free ravioli to be stuffed and topped with your favorite filling and sauce.
Course Main Course
Cuisine Italian
Keyword gluten free, pasta, ravioli
Prep Time 15 minutes minutes
Cook Time 10 minutes minutes
Servings 6
INGREDIENTS
THE RAVIOLI
* 2 cups Bob's Red Mill's 1 to 1 gluten free flour blend
* 3 eggs
* 1 teaspoon Xanthan gum
* 4 to 6 teaspoon cold water
FILLING OPTION
* 1 lb ground turkey Italian sausage
* ½ yellow onion minced
* 3 cloves garlic minced
* 1 tablespoon oil I love using my onion oil
* ½ cup ricotta cheese
* ½ teaspoon salt
* ½ teaspoon pepper
OPTIONAL SAUCE
* 2 tablespoon onion oil
* ¼ cup parmesean cheese grated
* 6 basil leaves minced
INSTRUCTIONS
THE PASTA DOUGH
* In a large bowl combine flour, xanthan gum, eggs and 4 TBS water. If dough is
to dry to come together add another TBS or two of water until dough comes
together. It should be moist but easy to handle. Cover with plastic wrap and
chill in the fridge until filling is ready and room temperature (or colder)
THE FILLING
* Place 1 TBS oil in a frying pan or cast iron skillet over med-high heat. Once
the pan is hot, add the ground turkey sausage and cook until brown, breaking
up the meat into small pieces as it cooks.
* When the meat is brown add in the onion and garlic and cook until the onions
are soft. Pull this off the stove and allow to cool. (To speed up the cooling
process you can spoon the meat mixture onto a baking sheet and place in the
freezer for a bit).
* When the meat mixture is cool mix in the ricotta, salt and pepper. Set aside
until ready to fill the ravioli
ASSEMBLY (BY HAND)
* Remove the dough from the fridge and divide it in half. Place a damp towel
over the unused dough.
* Lightly flour your work surface and rolling pin. Place the dough on your work
surface and begin to roll out. Only use flour to stop the dough from sticking
and try not to over flour the dough or it will become hard to work with.
* You want the dough to be about 1/16th of an inch thick and at least 5 inches
wide. If your dough is wider (hopefully closer to 10 inchs) you can cut it in
half and have two sheets to work with. Cut off any rough edges so you are
working with a rectangle.
* Starting at one corner place 1 teaspoon of filling ½" away from both edges.
Repeat 1 inch further down the length of the pasta, making sure to keep ½"
gap from the edge and 1 inch gap between filling mounds.
* Once you have placed all the filling that will fit, take the pastry brush and
some water and paint around the edges of the dough, in-circling the filling.
Then carefully fold over the dough, meeting the edges and covering the
filling. When this is done you can gently press around the filling mound,
sealing the filling inside the dough.
* Cut the ravioli between the 1 inch gap between them and using a fork lightly
crimp the edges. This step is for decor as well as ensuring the filling is
sealed inside properly.
* Repeat with remaining dough and filling.
BRINGING IT ALL TOGETHER
* Bring a pot of water to a soft boil and add 1 teaspoon of salt to the water.
Slip a few ravioli into the water at a time and cook for 3-5 minutes. They
should float to the top when done. Drain with a slotted spoon and repeat till
all ravioli are cooked.
* Lightly drizzle the ravioli with onion oil, grated Parmesan cheese and minced
basil and serve warm.
COCONUT CARAMEL COFFEE CREAMER
August 5, 2024 by Our Freedom Table Leave a Comment
Coconut Caramel Creamer almost sounds like a tongue twister. Thankfully your
tongue will enjoy this coffee creamer and have no problem saying Coconut Caramel
Creamer a million times. Which will happen when you're constantly making it and
sharing it with friends. It's creamy, caramely, and you don't have to feel
guilty about having more than one cup.
Why? Because this coffee creamer is dairy free, gluten free, paleo friendly, and
vegan.
It has 3 ingredients, that's it. This coffee creamer has been a life saver for
when I take dairy out of my diet, and has become a staple in my kitchen.
One of the tricks of this recipes is that you need to use a coconut milk that is
full fat and without any additives like gaur gum. Producers put emulsifyers,
like gaur gum, in coconut milk to stop it from seperating. Which is nice if you
want creamy coconut milk for something like soup. For this recipe you want
separation.
When coconut milk without an emulsifyer sits undisdurbed for a while or sits and
gets cold, it seperates the fatty coconut milk from the coconut water.
This allows you to use them as two seperate ingeredients and will result in a
coffee creamer that is made quicker. You can make this recipe without seperating
but I find that is takes longer and is thinner in consistency.
Also if you want a thicker creamer don't use all of the coconut water. Add only
enough to get the consistency that you desire.
Make some, get addicted, then come back and leave a comment.
You can also check out my coconut vanilla bean caramel sauce and my paleo
coconut custard cups for some more non-dairy treats.
Print Pin
COCONUT CARAMEL COFFEE CREAMER
Course Spice
Cuisine American
Keyword caramel, coffee, sauce
Prep Time 5 minutes minutes
Cook Time 15 minutes minutes
INGREDIENTS
* 1 can coconut milk refrigerated for at least 3 hours
* 3 tablespoon coconut sugar
* ¼ teaspoon Flur de Sel salt can sub with Sea Salt
INSTRUCTIONS
* Open the can of Coconut milk and sperate the coconut cream from the coconut
water. Keep both.
* In a sauce pan, whisk together the coconut cream and the coconut sugar. Turn
the burner to med-high heat.
* Whisking often, let the mixture come to a boil, and cook for 10-15 minutes
until the sugar has caramelized (it will get darker, thicker, and smell
stronger).
* Remove from heat, add in the coconut water and salt, and whisk until
combined.
* Allow to cool before use. 2-3 spoonful's is perfect for a cup of coffee or
tea. This creamer will keep in the fridge for up to a week.
NOTES
Make sure your coconut milk does not contain any guar gum or other emulsifier as
it will not allow the coconut cream and water to separate properly.
GLUTEN FREE PUMPKIN COOKIES (KETO)
August 5, 2024 by Our Freedom Table Leave a Comment
Now you can enjoy all of the best fall flavors with these Gluten Free Pumpkin
Cookies all while staying on track since they're Keto approved!
Satisfy that pumpkin craving sweet tooth with this simple keto cookie recipe.
You only need 8 ingredients and a little over 20 minutes before you're snacking
on a batch of these delicious Keto Gluten Free Pumpkin Cookies.
If you're like me in your fan of all of the fall-flavored desserts we are going
to love these low-carb pumpkin cookies just like you'll love these Paleo pumpkin
donuts. These are the perfect kind of desserts to enjoy when you have a dessert
hankering but don't want to overindulge or veer off your keto diet.
Pumpkin flavored anything is a fall season favorite and this low carb cookie
recipe will quickly climb to the top of your baking list. These gluten-free
pumpkin cookies are so great, even the gluten loving folks can't keep their
fingers off of them!
WHY YOU'LL LOVE THIS KETO PUMPKIN COOKIE RECIPE
* Simple to make and no need to chill the cookie dough before baking
* Ingredients are easy to find
* You can make a double batch very easily and have plenty for later
* They're gluten free (wheat free)
* Made with a natural sugar substitute with 0 calories - no added granulated
sugar
INGREDIENTS
Get more info on these gluten free soft keto pumpkin cookies ingredients in the
recipe card below.
* Almond Flour - make sure to use a fine almond flour, not an almond meal or
you'll end up with gritty cookies!
* Butter
* Pumpkin Puree
* Baking Powder - always check that your baking powder is gluten free, some
brands have been hiding gluten in there.
* Vanilla Extract
* Egg
* Monk Fruit Sweetener
* Cinnamon
INSTRUCTIONS
Preheat the oven to 350F and line a cookie sheet with parchment paper before
setting it aside.
Whisk together flour, baking powder, and the monk fruit sweetener in a large
bowl.
Melt the butter in a medium-sized mixing bowl. Add pumpkin puree, vanilla, and
egg to the melted butter and mix until everything is well incorporated.
Pour the wet ingredients into the bowl with dry ingredients, and using an
electric mixer, mix until well incorporated.
Roll the pumpkin cookie dough into one-inch balls and place them on a baking
sheet. It's normal for the dough to still feel wet.
Mix together the topping ingredients in a small mixing bowl.
Use a jar or your fingers to press the balls flat.
Sprinkle the topping mixture on top of the flattened cookie dough balls.
Bake cookies for 10-12 minutes in the oven. Remove from the oven and let cool
before enjoying the best low carb pumpkin cookies you've ever had!
TIPS AND VARIATIONS
* While I haven't personally tried and tested this recipe out with a different
flour, if you're out of almond flour, try coconut flour or another gluten
free flour blend to keep these pumpkin cookies wheat flour free. Just make
sure your other option would fit into the keto parameters that you need as
well.
* If you want more pumpkin flavors, add some pumpkin pie spice to the pumpkin
puree, or add it to the topping mixture that you make to sprinkle on top.
* Be sure to use pumpkin puree, not pumpkin pie filling- they're completely
different and the filling is not keto friendly. You'd run your pumpkin spice
keto cookies with this kind of mistake, so pay close attention to the labels
on the cans.
* If you're having trouble getting equal, even sized cookie dough balls, I
suggest trying a cookie scoop or ice cream scoop to get the dough from the
mixing bowl.
* If you prefer, you can mix the wet ingredients using a stand mixer and then
when you add the dry ingredients from the separate bowl, it will keep mixing
it all together for you. Just be sure to scrape the walls of the mixing bowl
so everything gets well incorporated.
* Using butter helps us get to the appropriate fat macronutrients that we want
with this recipe. However, if you want to swap this out, you can use coconut
oil in its place. I have not tried or tested this recipe with that
substitution though, but you are more than welcome to try it out. Let us know
what you think.
* You can also use the bottom of a kitchen drinking glass to flatten out your
cookies. Enjoy your favorite cocktail in a glass while baking and just use
the bottom of your cup to flatten them out, win-win! It's important not to
skip this step of flattening your cookie dough out. These cookies don't
spread out much when you bake them, so if you don't flatten them out to an
appropriate thickness they may not bake thoroughly and you can end up with
unevenly baked cookies. They may need more baking time to make sure they get
baked all the way through and then you risk burning the tops and will most
likely burn the bottoms of the cookies. So, make sure that you flatten them
out some!
STORAGE
Leftover soft pumpkin cookies can be kept in an airtight container at room
temperature for up to 3-5 days. Our sugar-free pumpkin cookies never seem to
last that long though. Once I make a batch they get devoured in no time!
CAN I FREEZE THESE?
You bet! Sometimes I like to make a big batch of these cookies and freeze some
for later. Once the easy keto pumpkin cookies have cooled off to room temp,
transfer them to a freezer bag and freeze for up to 2-3 months.
I suggest removing them from the freezer and letting them thaw overnight before
enjoying again. I do NOT recommend microwaving them to try to thaw them out
faster, this will only dry out your cookies.
DO I HAVE TO USE CANNED PUMPKIN PUREE?
No way! Feel free to ditch the canned stuff and make a DIY version. If you have
a fantastic homemade pumpkin puree recipe that you enjoy using for all of your
keto pumpkin recipes, by all means, use that puree recipe!
Just make sure to check the ingredients that you used to make the puree to make
sure that they're still gluten free and keto friendly if that's something that
you're looking to keep in line with when making these delicious soft cookies
that are made with gluten free ingredients and are made with keto principles in
mind.
DO I HAVE TO USE MONK FRUIT SWEETENER?
I like to use this kind of sweetener when baking gluten free and keto recipes. I
think it gives just the right amount of sweetness while staying within my baking
dietary guidelines. But if you want to swap this out, you can try another keto
approved sugar free sweetener. I suggest trying erythritol for the sweetener in
this recipe if you don't want to use monk fruit.
However, I do want to note that I do NOT suggest using Xylitol in cookie
recipes. It doesn't seem to work out right with the rest of the ingredients and
you'll end up with crumbly cookies that don't hold well together.
WHAT ELSE CAN I ADD IN?
While I must say that I enjoy these fantastic pumpkin cookies just how they are,
sometimes it's nice to mix things up, am I right?! If you have keto friendly
chocolate chips, they'd be a great addition to these keto pumpkin spice cookies.
Adding some chocolate chunks would make some keto pumpkin chocolate chip cookies
that I know would be a hit at bake sales and fall festivals!
Plus, as I suggested in the variations, it would be nice to add a little more
pumpkin flavor to these cookies. To do this, I suggest using my homemade pumpkin
pie spice recipe for best results. And, as always, check your spices to ensure
that they're truly gluten free without any hidden gluten or other ingredients
you're trying to avoid.
OTHER PUMPKIN DESSERTS
* Sage Pumpkin Pasta (not keto though)
* Paleo Pumpkin Cake with Coconut Caramel
* Gluten Free Pumpkin Coffee Cake with Cream Cheese (also not keto, but guys,
it's so incredible!)
Gone are the days where you have to watch everyone else enjoy all those pumpkin
muffins or pumpkin bread while you wish you had some kind of keto friendly and
gluten free pumpkin cookies to share.
Now, you can make these delicious pumpkin cookies that are not only gluten free,
but also keto-approved and be able to indulge just as everyone else does!
Print Pin
KETO PUMPKIN COOKIES
These delicious keto pumpkin cookies are a simple to make fall treat!
Course Dessert, Snack
Cuisine American
Keyword cookies, dessert, pumpkin, pumpkin spice
Prep Time 10 minutes minutes
Cook Time 12 minutes minutes
Servings 16 cookies
INGREDIENTS
* 1 ½ cup almond flour
* ¼ cup butter salted
* ¾ cup pumpkin puree
* ½ teaspoon baking powder
* 1 teaspoon vanilla
* 1 large egg
* ½ cup monk fruit sweetner
TOPPING
* 1 tablespoon monk fruit sweetener
* 2 teaspoon cinnamon
INSTRUCTIONS
* Preheat oven to 350 degrees F. Line baking sheet with parchment and set
aside.
* In a large mixing bowl, whisk together flour, baking powder, and sweetener.
* In a medium bowl melt butter. Add pumpkin vanilla, egg to butter and mix
until well incorporated.
* Pour wet ingredients into the bowl with dry ingredients, mix until well
incorporated.
* Roll dough into one inch balls and place on a baking sheet. Dough will be
wet.
* Press balls flat with the bottom of a jar or fingers.
* In a small bowl mix together topping ingredients.
* Sprinkle the topping mixture on top of the cookies.
* Bake for 10-12 minutes. Store leftovers in an airtight container for 3-5
days.
NOTES
You can use any sugar substitute, or regular sugar if not doing keto.
GLUTEN FREE PUMPKIN CHOCOLATE CHIP MUFFINS
August 5, 2024 by Our Freedom Table Leave a Comment
These perfectly pumpkin spiced gluten free pumpkin chocolate chip muffins are
tender, moist, and studded with delicious chocolate chip goodness! Perfect for
chilly mornings and will make your house smell like fall HEAVEN.
GLUTEN FREE PUMPKIN SPICE MUFFINS WITH A CHOCOLATE UPGRADE
What's better than Pumpkin Chocolate chip Muffins? Nothing... Except maybe these
gluten free pumpkin chocolate chip muffins! Especially when fall bursts forth,
with chilly mornings, colorful landscapes, and crunchy leaves. I love snacking
on one or two of these while sipping coffee and listening to the morning
brighten and awake.
Sometimes I feel like I have two breakfasts, and these irresistible muffins are
by far my favorite of the two. I'll start my morning with something small along
with my coffee and then when I'm done with my morning chores I make myself an
actual breakfast that gets me through the day. These gf pumpkin chocolate chip
muffins are a great snack to get me through my morning chores and are easy to
whip up and eat throughout the week.
Seeing as we are still in full pumpkin-flavored everything mode, I simply had to
come up with these gluten free muffins. Pairing pumpkin, spices, and chocolate
chips perfectly. They have wonderful flavor but are not overpowering, and by
using the mini chocolate chips you don't get an overwhelming amount of chocolate
in your bite. Just little kisses of chocolate that are paired up with
deliciously fall filled pumpkin flavor.
Will all this pumpkin recipe testing, believe it or not, I'm starting to get
pumpkin'd out. But for some reason, that doesn't apply to these muffins! I could
eat them every day for the rest of the year happily.
Give these pumpkin chocolate chip muffins a try and rest assured they will be a
HUGE hit! Make sure to use my perfectly balanced pumpkin pie spice mix for the
best possible flavor.
Looking for more delicious gluten free pumpkin recipes?
* Starbucks Copycat Gluten Free Pumpkin Scones
* Paleo Pumpkin Cake with Coconut Caramel
* Quick Gluten Free Pumpkin Cinnamon Rolls
* Gluten Free Pumpkin Coffee Cake
* Sage Pumpkin Pasta
If you've tried and loved this recipe, please leave a comment and a ⭐️⭐️⭐️⭐️⭐️
rating below!
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GLUTEN FREE PUMPKIN CHOCOLATE CHIP MUFFINS
Soft pumpkin muffins with little kisses of mini chocolate chips and (optional)
walnut pieces. The pumpkin spices and bits of chocolate pair wonderfully
together and feel perfectly at home during fall.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword cake, gluten free, gluten free cakes, muffin, pumpkin, pumpkin spice
Prep Time 10 minutes minutes
Cook Time 35 minutes minutes
INGREDIENTS
* 2 cups gluten free flour blend I use Bob Red Mill's gluten free 1 to 1 four
blend
* 1 teaspoon baking powder
* ½ teaspoon baking soda
* 2 teaspoon ground Ceylon cinnamon
* ½ teaspoon ground nutmeg
* ½ teaspoon ground cardamom
* ¼ teaspoon ground cloves
* ¼ teaspoon ground ginger
* 1 teaspoon salt
* ½ cup butter softened
* ½ cup sugar
* 1 cup pumpkin puree
* 1 cup milk
* 1 cup mini chocolate chips
* 1 cup walnuts Measured then chopped smaller (Optional)
INSTRUCTIONS
* Preheat the oven to 350F and prep muffin tins with liners.
* In a large bowl combine all the dry ingredients, whisk thoroughly, and set
aside.
* In a stand mixer cream together the butter and sugar. Then add the pumpkin
puree and milk and mix well.
* When this is completely mixed together, turn the mixer to low and slowly add
the dry ingredients a little at a time.
* Once the wet and dry ingredients are mixed, stir in the chocolate chips and
optional walnuts.
* Using a spoon or ice cream scoop, fill the muffin tins with batter. These
muffins will not rise a lot so you can fill them nearly to the top of the
liners.
* Bake for 20-25 minutes, till a toothpick comes out clean when pierced into
the center. Allow to cool before serving.
I use these cupcake/muffin tins. They are a work horse in my kitchen and every
cupcake and muffin has been baked in my set of tins.
I also keep a lot of liners on hand. Have fun with them like this elegant set,
or this Halloween themed set.
PALEO PUMPKIN CAKE WITH COCONUT CARAMEL
August 5, 2024 by Our Freedom Table Leave a Comment
This Paleo Pumpkin Cake Recipe is phenomenally moist, tender, and filled with
pumpkin spice! It's topped with silky Coconut Caramel, and is so decadent you'll
think you cheated on your diet.
Get that SWEET pumpkin spice fix WITHOUT breaking from your diet!
This paleo pumpkin cake recipe admittedly did not turn out as originally
planned. I was aiming for a more bread-like coffee cake and this turned
out moist, almost like a cross between bread and pudding. I was going to toss it
into the 'needs work' pile of recipes, but I kept eating it, and really enjoyed
the cake as it was, even if it wasn't what I originally set out to make. It was
so good, it may be the best mistake I've ever made!
That's just how my kitchen works. I have an idea for something and I make it.
Sometimes it doesn't turn out, and other times it's fantastic, and I make it
again and again. But rest assured, the recipes I share with you here have been
made again and again before they get to you.
So I decided to give you this recipe, the happy accident that it was, instead of
putting it in the 'needs work' pile. It's a lush, moist, paleo cake, smothered
with coconut caramel that adds the right punch of sweetness. I assure you, you
and yours will LOVE this paleo pumpkin cake recipe!
Maybe I've been watching too much Bob Ross on Netflix, but I've nicknamed this
cake the 'happy little accident cake'. Bob must not have had many kitchen
accidents because they hardly ever turn out (at least for me) and this gluten
free pumpkin coconut cake was a super pleasant surprise.
The flavor of this paleo pumpkin cake is phenomenal and will satisfy all your
pumpkin spice cravings while still being paleo-approved. And that caramel? Oh
boy, that caramel doesn't last long in my house. Now that I'm thinking about it,
I think I've only ever made traditional caramel once. Like, ever. I always opt
for making this coconut caramel instead.
A slice goes perfectly with my bullet proof peppermint mocha or bullet proof
vanilla caramel latte!
Looking for more paleo or gluten free fall recipes?
* Gluten Free Paleo Pumpkin Donuts
* Gluten Free Keto Pumpkin Cookies
* Starbucks Copycat Gluten Free Pumpkin Scones
* Gluten Free Mini Apple Hand Pies
* Easy Hearty Gluten Free Chili
If you've tried and loved this recipe, please leave a comment and a ⭐️⭐️⭐️⭐️⭐️
rating below!
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PALEO PUMPKIN CAKE
This cake is rich, moist, and full of pumpkin flavor, all while still being
paleo. So good, you'll think you cheated.
Course Dessert
Cuisine American
Keyword paleo, pumpkin, pumpkin spice
Prep Time 5 minutes minutes
Cook Time 50 minutes minutes
Servings 8
INGREDIENTS
THE CAKE
* 1 cup pumpkin puree
* 1 egg
* ½ cup honey
* 1 cup almond meal
* ½ cup coconut flour
* 1 tablespoon chia seeds
* 1 teaspoon baking powder
* 2 teaspoon cinnamon Ceylon
* ½ teaspoon ground nutmeg
* ¼ teaspoon ground clove
* ¼ teaspoon ground ginger
THE CARAMEL DRIZZLE
* ¼ cup coconut palm sugar
* 1 cup full fat coconut milk Chilled and solids separated from liquid
* ¼ teaspoon Fleur de sel Salt
INSTRUCTIONS
* Start with the caramel. Combine the palm sugar and coconut solids in a sauce
pan and bring to a simmer over medium heat. Whisk occasionally to prevent
burning and let this simmer until it darkens in color and thickens. Remove
from heat and stir in the salt. Set this aside for now.
* Pre-heat oven to 350F
* In a mixing bowl combine the almond flour, coconut flour, chia seeds, baking
soda, and spices.
* In a stand mixer combine the pumpkin puree, egg, and honey. Once this is
mixed together turn the mixer to low and slowly add in the dry ingredients.
Mix until fully combined.
* Lightly grease a loaf pan and scoop half the dough into it. Spread this out
evenly then cover with 2 TBS Coconut caramel. Repeat with remaining dough and
2 more TBS Coconut caramel.
* Bake for 50-55 minutes, then remove from oven and allow to cool completely.
You can serve with remaining Coconut caramel once it's cool, but for best
results chill for 2 hours before serving.
GLUTEN FREE PUMPKIN SCONES STARBUCKS RECIPE
August 4, 2024 by Our Freedom Table Leave a Comment
Fall screams everything pumpkin flavored and all the best hot drinks. Now with
this easy Gluten Free Pumpkin Scones Starbucks Copycat recipe, you can enjoy one
of these treats without leaving the house!
Tender inside with a flaky and warm exterior that's drizzled with the most
perfect sweet spiced glaze on the outside, these gluten free scones are what
fall dreams are made of.
I've enjoyed scones since I was a kid showing at the 4-H fair. Nothing quite
like biting into a fresh Buttermilk Scone with butter and jelly after a hot day
on the fairgrounds. But now that it's fall, I love eating all things seasonal,
just like our Gluten-Free Pumpkin Coffee Cake with Cream Cheese Frosting. I'm
not the crazy obsessed pumpkin spice lover but you will catch me enjoying a few
pumpkin flavored dishes throughout the fall season.
So why not combine a childhood favorite with a wildly popular fall flavor?!?
These Pumpkin Scones are so tasty and irresistible! The best thing is that
they're gluten-free, but you can't even tell. You'll trick any gluten-free flour
skeptic into loving these easy scones that are bursting with pumpkin flavor,
while they sip on their pumpkin spice latte.
WHY YOU'LL LOVE THIS RECIPE
* Gluten-Free Pumpkin Scones are a great snack, dessert, or even breakfast- no
judging here
* Cheaper to make gluten-free scones than to buy them
* Tastier and more fresh than the original Starbucks pumpkin scones
* Easy pumpkin scones are ready in only 40 minutes from start to finish
* Made with pantry staple gluten free baking ingredients
* You don't have to wait for it to be pumpkin season to enjoy these scones
INGREDIENTS
Get more information on these ingredients in the recipe card below.
* Bob's Red Mill Gluten Free Flour Blend
* Brown sugar
* Cinnamon
* Ground cloves
* Nutmeg
* Ginger
* Baking soda
* Salt
* Butter
* Canned pumpkin puree
* Egg
* Milk
* Vanilla extract
HOW TO MAKE GLUTEN FREE PUMPKIN SCONES (STARBUCKS COPYCAT)
1. Preheat the oven to 350F and line a baking sheet with parchment paper before
setting it aside.
2. Whisk the flour, brown sugar, cinnamon, clove, nutmeg, ginger, baking soda,
and salt together in a large mixing bowl.
3. Using a sharp knife, cut the butter into cubes and add them to the flour
mixture in the large bowl.
4. Mix together pumpkin puree, egg, milk, and vanilla in a medium-sized bowl.
5. Add the wet ingredients from the medium bowl to the dry ingredients and stir
to combine. Keep mixing and a dough will start to form. Hand On the prepared
baking sheet, turn out the dough, and then press it out into a large
rectangle that's about ¼-inch in thickness.
6. Use a knife to score the scone dough and make 12 triangles.
7. Put sheet of triangle dough into the oven and bake for 12-15 minutes.
8. Once they're done and a nice golden brown, remove from oven and let cool on
a cooling rack for 10 minutes before glazing.
9. To make the glaze, whisk powdered sugar and milk together in a small bowl.
Glaze will be thick but you can spoon the desired amount on each scone.
10. Drizzle each scone with spiced pumpkin glaze.
TIPS AND VARIATIONS
* For even more fall flavor, add some pumpkin pie spice to this pumpkin scone
recipe. It pairs nicely with nutmeg and ginger since they're 2 of the spices
used in the spice mixture.
* Mixing the butter in with a pastry cutter can help immensely.
* If you don't have a pastry knife to score the dough to make the triangles you
can also use a pizza cutter.
* I suggest putting the wire rack on a sheet pan lined with aluminum foil or a
piece of parchment paper to catch any excess glaze that may fall off the tops
of the scones.
* If you're not following a gluten-free diet, you can use all purpose flour for
this recipe.
STORAGE
Leftover scones should be stored in an airtight container and left at room
temperature on the counter for up to 3 to 5 days. If you are storing quite a bit
of leftover pumpkin scones, I recommend putting a piece of wax paper in between
the layers of scones so you don't mess up the glaze on top of the scones when
stacking them.
You can also place your scones in a Ziploc bag just be sure to remove any excess
air before zipping the bag shut. Whichever way you choose to store them, be sure
to do so properly so you don't waste this delicious recipe!
CAN I FREEZE SCONES?
Absolutely. This is the perfect recipe to scale and make more scones from.
I suggest baking a double or even a triple batch of fall scones, enjoying some
now, and freezing the rest for later.
To freeze your scones, let the baked scones cool down to room temperature then
transfer them to a freezer safe container or freezer safe ziptop bag. If you're
trying to layer your scones, I suggest placing a wax paper layer in between them
to keep them from freezing together. They should freeze nicely for up to 3
months. Don't forget to label the container or bag before placing back.
Also, once they have cooled down, you could transfer them to a parchment ined
baking sheet and put them in a freezer to flash freeze for two hours. Once the
scones are frozen solid, remove from the freezer, transfer them to your freezer
bag or container and put them back in the freezer for up to 3 months.
HOW TO REHEAT SCONES
If you want to reheat your scones you can either pop them in the microwave for a
short period of time or put them on a baking sheet in the oven on warm until
they are warmed all the way through again. Be careful with the glaze while
reheating it may start to run.
If you want to reheat frozen scones, be sure to thaw them properly first. Frozen
scones should be removed from the freezer and placed in the refrigerator
overnight to thaw before reheating.
WHAT OTHER TOPPINGS CAN I USE?
The options are endless and I really up to what you are craving. If I don't want
to use the both glaze options, you can use the powdered sugar one or the pumpkin
mixture on top of the scones.
Alternatively, sometimes I will drizzle a little vanilla glaze, honey or maple
syrup across the top for just a little bit of extra sweetness if I want
something differrent.
If I'm looking for just a little extra sweetness to the savory scone, I like to
sprinkle just a tad of Lavender Sugar or brown sugar on top of each one.
OTHER BAKED GOODS YOU'LL ENJOY
* Gluten-free Lemon Loaf
* Double Chocolate Brownies
* Gluten Free White Chocoloate Scones
Now that you see just how simple it is to make such amazing gluten free pumpkin
flavored scones, get into the kitchen and grab your gluten-free baking
ingredients and making a batch of these fantastic treats!
Print Pin
GLUTEN FREE PUMPKIN SCONES (STARBUCKS RECIPE CLONE)
Looking for an amazing fall treat? Check out these gluten free pumpkin scones
which are even better than what you can find at Starbucks!
Course Breakfast, Dessert
Cuisine American
Keyword pumpkin, pumpkin spice, scones
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Servings 12
INGREDIENTS
FOR THE SCONES
* 2 ¼ cups Bob's Red Mill Gluten Free 1-1 Flour Blend
* ⅓ cup brown sugar
* 2 teaspoon cinnamon
* ½ teaspoon ground cloves
* ½ teaspoon nutmeg
* ½ teaspoon ginger
* 1 teaspoon baking soda
* ½ teaspoon salt
* ½ cup butter cubed
* ⅔ cup pumpkin puree
* 1 egg
FOR THE GLAZE
* 2 cups powdered sugar
* 3 tablespoon milk
* 2 teaspoon vanilla
INSTRUCTIONS
SCONES
* Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and
set aside.
* In a large bowl, whisk together flour, brown sugar, cinnamon, clove, nutmeg,
ginger, baking soda, and salt.
* Add cubed butter to the flour mixture and cut the butter in with a pastry
knife.
* In a medium bowl, mix together pumpkin puree, egg, milk, and vanilla.
* Add mixed wet ingredients to the dry ingredients and stir to combine. A dough
will start to form, knead dough in the bowl until all flour is incorporated.
* Turn dough out on baking sheet, press out into a large rectangle about ¼ inch
thick
* Score dough with a knife making 12 triangles.
* Bake for 12-15 minutes. Let cool on a cooling rack 10 min before glazing.
GLAZE
* In a small bowl whisk powdered sugar and milk. Glaze will be thick. Spoon
desired amount on each scone.
* Drizzle each scone with spiced pumpkin glaze.
NOTES
* Want to try a spiced pumpkin glaze, whisk together pumpkin puree, cinnamon,
powdered sugar, and milk for the glaze. You can even use pumpkin pie spice!
* Scones will keep leftover in airtight container on the counter for 3-5 days
GLUTEN FREE RASPBERRY WHITE CHOCOLATE SCONES
August 4, 2024 by Our Freedom Table Leave a Comment
Are you looking for a delicious treat? These gluten free raspberry white
chocolate scones go great with your afternoon tea, or pretty much whenever. The
flavor combo or raspberry and white chocolate is really something unique, and
something that almost everyone will enjoy.
EASY GLUTEN FREE RASPBERRY WHITE CHOCOLATE SCONE RECIPE
Raspberry White Chocolate Scones have been a game changer for me.
I used to be a white chocolate snob and I avoided it at all cost. It's not
really even chocolate, but a byproduct of chocolate making, using Cocoa butter
(the fat), sugar, and milk solids. It does not contain any of the Cocoa solids
which creates the brown chocolaty color and flavor chocolate lovers crave.
I still don't consider white chocolate 'chocolate' but my aversion to it has
subsided and I see the need and enjoy it in certain applications. You wont see
me eating a white chocolate bar anytime soon, but I've found a love for it in
lattes or in baked goods like these scones.
GLUTEN FREE RASPBERRY SCONES WITH WHITE CHOCOLATE
This flavor combo came about when I ordered a chocolate mocha from a local
coffee shop, and I was surprised at how much I liked it.
It was wonderfully balanced, with the perfect amount of sweetness and a lovely
tang from the raspberry. I found myself ordering it when I was out for coffee
and I wanted to play around with the flavor combo in my kitchen.
That's when these raspberry white chocolate scones were born. I've shared my
love for scones with butter and jam before. So I took that recipe and added
frozen raspberries and white chocolate chips. I love how they turned out.
They are balanced but have a nice sweetness and tart zing to them. Unlike the
plain scones, adding jam or butter to these would be too overwhelming, they are
perfect as is.
These scones keep well in a plastic bag if you don't eat all of them right away.
I like them at room temp, right out of the bag, but if you want them reheated I
recommend doing it in the oven or toaster oven and not the microwave. The
microwave changed their texture and made them spongy.
I have yet to freeze any so if you try it let me know how they turn out!
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RASPBERRY WHITE CHOCOLATE SCONES
Flaky and buttery scones get a zip of flavor from raspberries and an extra punch
of sweetness from white chocolate chips.
Course Appetizer, Breakfast, Dessert, Snack
Cuisine American
Keyword gluten free, scones
Prep Time 10 minutes minutes
Cook Time 35 minutes minutes
Servings 8
Calories 455kcal
INGREDIENTS
* 3 cups Bob's Red Mill gluten free 1 to 1 flour blend
* 1 tablespoon baking powder
* 1 teaspoon salt
* ½ cup white sugar
* 1 stick butter cold
* 1 egg
* 1 cup buttermilk
* ⅔ cups white chocolate chips
* 1 cup frozen raspberries
INSTRUCTIONS
* In a stand mixer combine the flour, baking powder, salt, and sugar.
* Cut the stick of butter into cubes and add to the mixer. Mix until the butter
is pea sized.
* Add the egg and buttermilk to the mixer and mix until fully combined.
* While the mixer is still running add in the white chocolate chips and then
the frozen raspberries. Mix until they are just incorporated into the dough
(try not to over mix or the raspberries will be mushes throughout the
dough).
* Divide the dough in half and form into disks. Cover with cling wrap and chill
for 20 minutes (or overnight).
* Preheat the oven to 350F
* Remove the chilled dough, take off the cling wrap, and cut into eighths (cut
in half, then in fourths, then in eighths). Repeat this with the other disk
of dough.
* Arrange the scones on a baking tray and bake for 30-35 minutes. They will
puff up slightly and start to become golden brown on the tops.
* Remove from oven and allow to cool slightly before moving to a cooling rack.
Serve as soon as they are cool enough to handle.
NUTRITION
Calories: 455kcal
GLUTEN FREE PALEO PUMPKIN DONUTS
August 4, 2024 by Our Freedom Table Leave a Comment
With pumpkin spice and everything nice, these gluten free paleo pumpkin donuts
are sure to be a hit at the breakfast table during fall.
Decadent, moist, full of warming spices, and drizzled with an irresistible
coconut caramel topping. Both paleo and non-paleo friends will love this fall
treat.
Fall has arrived, and that means PUMPKIN SPICE everything! Finally!
Paleo Pumpkin Donuts with Coconut Caramel topping are here to make everyone's
morning just a bit sweeter. If you're feeling extra, like me, sometimes
you need an extravagant-looking seasonal treat.
These Paleo pumpkin donuts are perfect for joining your non-Paleo friends with
their pumpkin spice obsession. You'll still be eating Paleo while enjoying
pumpkin spices, with actual pumpkin, and decadent coconut caramel.
Say hello to your new favorite sweet-tooth craving crusher.
I'm a firm believer that you should never deny yourself something you want, and
trust me when I say you will crave these paleo pumpkin donuts. Instead of
grabbing that box of cookies or that overpriced dairy concoction, rethink
things. What exactly are you craving? Is there a way to still get what you want
without cheating on your diet or overindulging? The answer is often YES!
I love rethinking something I'm craving. Like when I was craving Cheese Nachos
and instead of caving, I made Paleo style nachos using a vegan cheese sauce
(don't dismiss it till you try it). I loved them, and I still ate to my heart's
content without adding dairy. Or like these gluten free paleo pumpkin donuts. I
wanted donuts that covered both my craving for pumpkin spice and sugar.
These gluten free Paleo pumpkin donuts fit the bill, and guess what? I only need
to eat ONE! They are so rich and satisfying that I only needed one pumpkin donut
to curb my craving. I was able to enjoy them for a few days along with coffee
without over doing it. #love It can't get much better than that.
For the tastiest paleo pumpkin donuts, use this Pumpkin Spice and this Coconut
Caramel sauce!
Looking for more fall-inspired treats?
* Gluten Free Pumpkin Coffee Cake
* Gluten Free Pumpkin Chocolate Chip Muffins
* Paleo Pumpkin Cake
* Gluten Free Apple Fritters
* Gluten Free Pancake Bites
If you've tried and loved this recipe, please leave a comment and a ⭐️⭐️⭐️⭐️⭐️
rating below!
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GLUTEN FREE PALEO PUMPKIN DONUTS
These Paleo pumpkin donuts are the feeling and tastes of autumn rolled into a
delicious baked good. The pumpkin and spices are warming and comforting, and the
rich coconut caramel drizzled on top finishes out these amazing gluten free
donuts.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword comfort food, doughnuts, gluten free, paleo, pumpkin, pumpkin spice
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Servings 6 donuts
INGREDIENTS
* 1 teaspoon coconut oil
* ¼ cup coconut caramel see notes!
* ⅔ cup almond meal
* ¼ cup coconut flour
* ½ cup baking powder
* 1 ½ teaspoon Ceylon cinnamon ground
* ½ teaspoon nutmeg groud
* ½ teaspoon cardamom ground
* ¼ teaspoon ginger ground
* 1 pinch clove
* ⅔ cup pumpkin puree
* ¼ cup coconut palm sugar
* ¼ cup maple sugar
INSTRUCTIONS
* Pre-Heat the oven to 350F and grease the donut pan with coconut oil.
* In a large bowl, combine the almond meal, coconut flour, baking powder, and
spices.
* In a stand mixer, combine the pumpkin, coconut palm sugar, and maple syrup.
When this is thoroughly mixed, slowly add in the dry ingredients. After
mixing, allow this to sit a few minutes to let the coconut flour absorb
moisture.
* Spoon dough into the donut-shaped baking pan and use your fingers to shape
the dough and fill each donut mold.
* Bake for 18-20 minutes. They are done when they begin to look dry and begin
to brown on top.
* Allow to cool before removing from pan, then drizzle with coconut caramel
before serving.
NOTES
You can find my recipe for coconut caramel here.
3 INGREDIENT COCONUT CARAMEL SAUCE
August 4, 2024 by Our Freedom Table Leave a Comment
I'm not going to lie, I make Coconut Caramel more than I make traditional
caramel. I feel like it's easier to make, with only 3 ingredients it's kind of
hard to screw up.
Two years ago when I went full paleo for a while. I wanted something sweet to
add to my coffee, so I started experimenting with coconut milk. I first made
my coconut milk coffee creamer and then expanded into coconut caramel making.
COCONUT CARAMEL
A can of coconut milk is so versatile and even though I'm not eating strictly
paleo anymore I still love incorporating coconut milk into my diet.
This caramel is great mixed into coffee, drizzled over your favorite paleo
treats, or eating by the spoonful. I like to make up a batch and keep it in the
fridge, that way it's ready to go for whenever I need it.
I love drizzling it over these Paleo Pumpkin Doughnuts.
You can adjust the thickness of this caramel by cooking it for a shorter or
longer period. Another variable is the brand of coconut milk you use and if they
add thickeners and preservatives. I try to find a brand that adds as little as
possible to their coconut milk.
You can use any brand of coconut milk but it may change the cooking time and
finished caramel. Play around with a few different brands and see which one you
like best for making this coconut caramel.
Print Pin
COCONUT CARAMEL
Creamy Caramel that’s dairy free, gluten free, and paleo and vegan friendly,
with only 3 ingredients.
Course Dessert
Cuisine American
Keyword caramel, coconut, dairy free, gluten free, paleo, vegan, vegetarian
Prep Time 2 hours hours
Cook Time 59 minutes minutes
INGREDIENTS
* 1 cup coconut palm sugar
* 1 can coconut milk (13.5 oz) Chilled for 2 hours, then separate the cream
from the liquid (roughly 1 cup coconut cream)
* 1 teaspoon Flur De Sel Salt can sub for flaked sea salt
INSTRUCTIONS
* Combine the palm sugar and coconut cream in a sauce pan and whisk over medium
heat.
* Bring to a simmer, stirring occasionally, until the mixture has reduced,
thickened, and become dark brown. This will take between 30 to 45 minutes
depending on how much liquid was still in the cream.
* Once done, remove from heat and top with salt. Allow to cool and then use as
needed
* Can be kept in the fridge for a week or frozen for a few months.
NOTES
You can skip chilling the coconut milk (which separates the cream from the
liquid) but it will extend the cooking time to allow the extra liquid to
evaporate.
GLUTEN FREE SAGE PUMPKIN PASTA
August 4, 2024 by Our Freedom Table Leave a Comment
Say Hello to Sage Pumpkin Pasta.
Every year pumpkin flavored goodies grow in popularity. At first is was all
about the pumpkin spice latte and while its still number one in the pumpkin fad,
there are others that have appeared.
Come September my Pinterest, Foodgawker and Facebook are all flooded with
pumpkin flavored treats.
I've made my fair share of pumpkin flavored goodies. Like my Pumpkin Chocolate
chip muffins, pumpkin coffee cake and Paleo Pumpkin spice doughnuts. But pumpkin
can be used for more that just sugary treats.
Pumpkin can be used just like other squashes. You can cut them in half and
roast them. Or cube them and add them to morning hashbrowns or a sheet pan
dinner. Or my favorite, use the puree for a pasta sauce.
Pumpkin pasta sauce may sound a little odd at first but one bite of this cheesey
pumpkin sauce and you'll fall in love.
Everything about this dish says Fall. It's warm, herby, cheesy, and so
comforting on a chilly fall night. I LOVE fried sage.
If you haven't tried it yet you should totally do it. It's crispy, herby
goodness pair's well with the pumpkin. It's like they were made for each other.
This is an uncomplicated dish that focus on quality flavors that go well
together. Give it a try this pumpkin season.
Print Pin
PUMPKIN SAGE PASTA
Creamy, Cheese, Pumpkin pasta with rich and earthy Sage. It's great as a new
side at the holidays or as a seasonal dinner in the fall.
Course Main Course, Side Dish
Cuisine American
Keyword gluten free, pasta, pumpkin
Prep Time 5 minutes minutes
Cook Time 15 minutes minutes
Servings 4 people
INGREDIENTS
GARNISH
* 2 tablespoon avocado oil
* 4 sage leaves
PASTA
* 3 cups dried pasta Penne and Rigatoni work well
* 1 teaspoon salt
SAUCE
* ¼ onion minced
* 1 cup pumpkin puree Not pumpkin pie filling
* ½ cup half and half
* ½ teaspoon garlic powder
* 1 teaspoon salt
* 1 tablespoon pepper
* ½ cup Parmesan Chesse plus extra for garnish
* 2 teaspoon sage freshly chopped
INSTRUCTIONS
* In a large sauce pan heat the oil over medium heat. Once hot add the whole
sage leaves and fry, flipping once after 30 or so seconds. Once they are
fried removed them from the oil and set aside on a paper towel (as long at
the oil it hot it should only take a minute or two to fry them).
* In a medium sized pot pour 5-6 cups of water, add 2 teaspoon salt and bring
to a boil. Then add the pasta and cook as directed for Al Dente.
* Meanwhile add the onions to the sauce pan that fried the sage. Cook the
onions until soft then add the pumpkin puree, half & half, garlic powder,
salt and pepper and mix until combined. When this is about to simmer remove
from heat and add the Parmesan cheese. Stir until melted into the sauce.
* The pasta should be done by now. Drain the pasta, reserving ¼ cup of the
liquid, and add both the reserved liquid and the pasta to the sauce. Stir to
combine.
* Top with fresh sage, more Parmesan, and a fried sage leaf before serving.
PUMPKIN PIE SPICE MIX
August 4, 2024 by Our Freedom Table Leave a Comment
Pumpkin spice usage has blown up in recent years.
Gone are the days where you only needed it for Pumpkin Pie. Now people make and
eat pumpkin flavored everything. Lattes, Ice cream, Cookies, and Baked goods
are all jazzed up with Pumpkin Spice.
If you've caught onto the craze like I have, you'll be making some of these
treats at home, and that means you need your own recipe for Pumpkin Spice.
I know it seems easier to just buy a premade 'Pumpkin Spice' mix at the store,
but ...
1. It's not that much more work to make your own.
2. You get to customize the spice mix so it's completely you.
3. Its better for your health. More on that in a minute....
I find a lot of premade mixes have too high of a clove or all spice ratios. When
those spices are too strong it's off putting and can ruin your recipe. When you
buy a premade mix you have no control of the spice ratio.
IT ALSO INSURES YOU'RE USING THE RIGHT KIND OF CINNAMON.
True Cinnamon is called Ceylon Cinnamon and it's sweeter than the more common
Cassia or Chinese Cinnamon. Other than flavor, why is this important?
Because all varieties of Cinnamon contain a natural compound
called Coumarin which is known to cause liver and kidney damage when consumed in
high quantities. Research has found that Cassia, on average, contains 63 times
more Coumarin than Ceylon. That means you can safely eat more Pumpkin spice
goodies if they are made with Ceylon Cinnamon.
I buy this bag of Ceylon Cinnamon every couple of years. I used it in this
recipe and any other time I need a Cinnamon fix.
So, go forth with your Pumpkin Spice loving and do it right. Make your own and
use real Cinnamon...
You can use pumpkin spice in these delicious recipes:
* Pumpkin Coffee Cake
* Pumpkin Chocolate Chip Muffins
* Pumpkin Doughnuts
Print Pin
PUMPKIN PIE SPICE
Using the correct Cinnamon and balancing the spices makes this Pumpkin Pie spice
mix perfect for all your Pumpkin Spice needs.
Course Appetizer, Breakfast, Dessert, Drinks, Side Dish, Snack, Soup, Spice
Cuisine American
Keyword dairy free, gluten free, paleo, pumpkin, spice, vegan
Prep Time 5 minutes minutes
INGREDIENTS
* 4 teaspoon ceylon cinnamon ground
* 2 teaspoon ginger ground
* 1 teaspoon nutmeg ground
* ½ teaspoon clove ground
* ⅛ teaspoon all spice ground
INSTRUCTIONS
* Gather and measure your ingredients
* Place all the spices in a small bowl and using a spoon or small whisk, mix
until well combined
* Pour or spoon spice mix into a spice jar. Label with contents and date.
* This mix will keep for 1-3 years depending on how new the spices you use are
(ground spices have a shelf life or 2-3 years). Depending on how much you
love your pumpkin spice you will probably use it all before then.
GLUTEN FREE COFFEE CAKE
August 4, 2024 by Our Freedom Table Leave a Comment
Gluten free Coffee Cake muffins are perfect with a morning cup of coffee. Who
doesn't love fluffy cake with a crumble top and a layer of cream cheese to add
to its richness. I love that their just sweet enough with a nice pop of cinnamon
for my taste buds.
Coffee cake always reminds me of when I worked at a local bakery. Before I
worked there I would always order their blackberry coffee cake.
It came in a large Bundt style loaf and the cream cheese ring around it was
dotted with blackberries. It was divine and my absolute favorite thing they
made.
Then when I began working for them (before I realized I needed to be gluten
free), I would always have them make an extra blackberry coffee cake for me
(they only made coffee cakes every few weeks to keep the demand high).
I'd take it home and split half of it with my dad and freeze the other half in
portions so I could enjoy it at my leisure.
GLUTEN FREE COFFEE CAKE
Now that I'm gluten free I still haven't tried making a blackberry coffee cake
yet. It was on the todo list this summer but the blackberries in our area were
small and wormy (blech) and my berry lady didn't have any, so I decided to wait.
Maybe next year.
When it comes to gluten free coffee cakes I went a little backwards with making
them. I had already made Pumpkin Coffee Cake and Chocolate Coffee Cake muffins
when I realized I didn't have a normal coffee cake recipe. So I got to crafting
a normal coffee cake recipe.
I'm really pleased with how this recipe turned out. The cinnamon isn't
overwhelming and it's not overloaded with sugar. It's just fluffy, creamy and
crunchy from the crumble topping.
*Tip* Make sure to use Ceylon cinnamon. It's a different variety of cinnamon
than what you'll find in most stores. It has a slight sweetness to it naturally
and isn't as harsh as most commercial cinnamon.
Print Pin
GLUTEN FREE COFFEE CAKE
Perfect for breakfast or tea time. This gluten free coffee cake is slightly
sweet with a layer of cream cheese and cinnamon crumble.
Course Breakfast, Dessert
Cuisine American
Keyword baking, Breakfast, Brunch, cake, chocolate cake, coffee, cream cheese,
cupcakes, dessert, gluten free, gluten free cakes, muffin, oven baked
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Rest Time 10 minutes minutes
Servings 6 muffins
INGREDIENTS
* 1 egg
* ¼ cup brown sugar
* ¼ cup sugar
* ¼ cup Greek yogurt
* 2 tablespoon oil avocado or olive
* 2 tablespoon butter melted
* 3 tablespoon milk
* ½ teaspoon vanilla extract
* 1 cup Bob's Red Mill 1 to 1 gluten free flour
* ¼ teaspoon baking soda
* ½ teaspoon baking powder
* ¼ teaspoon salt
* ¼ teaspoon nutmeg
* ¼ teaspoon cinnamon Ceylon
CREAM CHEESE LAYER
* 4 oz cream cheese
* 1 egg
* 3 tablespoon sugar
CRUMBLE TOPPING
* ½ cup Bob's Red Mill 1 to 1 gluten free flour
* ¼ cup brown sugar
* 1 ½ teaspoon cinnamon Ceylon
* ¼ cup butter
INSTRUCTIONS
* Preheat the oven to 350F and place liners in a 6 count large muffin tin.
* In a stand mixer mix together the egg, sugars, yogurt, oil, butter, milk, and
vanilla extract.
* In a second bowl whisk the flour, baking soda, baking powder, salt, and
spices.
* With the stand mixer on a low speed slowly add the dry ingredients to the
wet.
* Once the batter has come together divide it between the 6 muffin liners.
* In another bowl combine the cream cheese, egg and sugar. Mix until combined,
it will be a little lumpy, that's fine. Spoon this mixture on top of the
batter.
* In another bowl combine the flour, brown sugar, cinnamon and butter to make
the crumble. The ingredients will become a wet sand-like consistency. Grab a
handful and squeeze it into a log like shape, then crumble the log over the
cream cheese layer in the muffin liners until all the crumble is used.
* Bake the muffins for 25-30 minutes until the centers are fully set. If you
stick a toothpick into a muffin to check, be aware that the cream cheese
layer will always stick to the toothpick.
* Let rest for 10 minutes before serving.
GLUTEN FREE PUMPKIN COFFEE CAKE WITH CREAM CHEESE
August 4, 2024 by Our Freedom Table Leave a Comment
Your new favorite gluten free fall treat - delicious pumpkin coffee cake! A
tasty cake that's best served with coffee, this gluten free pumpkin coffee cake
recipe is sweet, moist, and flavorful. Layered with tangy cream cheese and
topped with pumpkin spiced crumbles, you'd never know it was gluten free!
PUMPKIN SPICE MEETS COFFEE CAKE!
Pumpkin Coffee Cake is the BEST way to celebrate and enjoy fall. I love eating
seasonally, there is something about the rhythm of the seasons that is
comforting. Flavoring your favorite treats with seasonal produce is an easy way
to eat the things you love, but with seasonal flair. Hence, Fall = Pumpkin,
Apples, and Pork recipes.
This post may include affiliate links. As an Amazon Associate I earn from
qualifying purchases.
While I'm not obsessed with Pumpkin Spice, I do have some treats I look forward
to once Pumpkin is in season. Pumpkin Coffee Cake is one of them. It's rich,
moist, and has just the right amount of sweetness. This coffee cake is SUPER
easy to make, and it keeps really well in the fridge.
I make a batch every week or so. That way, Mr. Everything and I can enjoy a
quick slice for breakfast during the week. With coffee, of course!
The pumpkin isn't overwhelming, and the spices are just right. It's great on its
own or with a cup of coffee (I've even had it with a scoop of vanilla ice cream
for dessert).
The little zing from the cream cheese balances out the flavors and the crumble
adds an amazing texture. It's just sooo good, I can't stop eating it. You'll
never want another gluten free pumpkin coffee cake recipe again, I swear it!
MY FAVORITE FLOUR
I almost always use Bob's Red Mill's gluten free 1 to 1 flour blend. I've fallen
in love with this flour mix and can't seem to bring myself to use any other. Not
only because it works so well with my recipes, but I can also easily buy it in
bulk at my local Smart Food Services (formerly known as Cash and Carry), which
saves me a ton of $$$.
If you've got your own favorite blend or if Bob's red mill 1 to 1 isn't easily
obtainable in your area, you can use another flour blend. Just be aware that it
might not turn out exactly the same. The recipe may need a bit of tweaking
depending on what flour blend you use.
If you follow this recipe to a T, I guarantee that no one will know it's gluten
free unless you tell them. I had so many test subjects family and friends
surprised that it was indeed gluten free.
If Pumpkin is your jam, you should check out my Pumpkin Sage Pasta Recipe,
my Pumpkin Doughnuts recipe, and my Pumpkin Spice mix.....
It also pairs well with my Coconut Caramel Latte. A cup of that and a slice of
pumpkin cream cheese coffee cake are perfect in the morning.
Looking for more yummy gluten free fall recipes?
* Gluten Free Sage Pumpkin Pasta
* Paleo Pumpkin Spice Donuts
* Paleo Pumpkin Cake with Caramel
* Gluten Free Green Bean Casserole
* Gluten Free Pumpkin Chocolate Chip Muffins
If you've tried and loved this recipe, please leave a comment and a ⭐️⭐️⭐️⭐️⭐️
rating below!
Print Pin
GLUTEN FREE PUMPKIN COFFEE CAKE MAKE WITH CREAM CHEESE AND CRUMBLE TOPPING
Sweet, moist, and flavorful. This pumpkin coffee cake is going to rock your
socks off. Perfect pumpkin cake is layered with tangy cream cheese and topped
with pumpkin spiced crumbles.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword cake, coffee, coffee cake, cream cheese, fall, gluten free, pumpkin,
strusel
Prep Time 10 minutes minutes
Cook Time 45 minutes minutes
Servings 12 pieces
INGREDIENTS
* 2 eggs
* ½ cup brown sugar
* ¼ cup sugar
* 1 cup pumpkin puree
* ¼ cup avocado oil
* ¼ cup butter melted
* ⅓ cup milk
* 2 cups Cups Bob's Red Mill's 1 to 1 gluten free flour Or
preferred 1 to 1 blend (results my differ)
* ½ teaspoon baking soda
* 1 teaspoon baking powder
* ½ teaspoon salt
* 2 teaspoon ground cinnamon ceylon*
* ½ teaspoon ground saigon cinnamon
* ½ teaspoon ground nutmeg
* ¼ teaspoon ground clove
* ¼ teaspoon ground ginger
CREAM CHEESE CENTER
* 8 oz cream cheese softened
* 1 egg
* ¼ cup sugar
CRUMBLE TOPPING
* 1 cup Bob's Red Mill's 1 to 1 gluten free flour
* ½ cup brown sugar
* 2 teaspoon cinnamon Ceylon
* ½ cup butter
INSTRUCTIONS
* Pre-heat the oven to 350F
* In a large bowl combine the egg, brown sugar, white sugar, pumpkin purée,
oil, butter and milk. Whisk until fully mixed.
* In another large bowl combine the flour, baking soda, baking powder, salt and
spices. Whisk until fully mixed.
* Slowing, add the dry ingredients to the wet, whisking constantly until fully
combined.
* Pour batter into a 9x9 pan and spread out evenly.
* In a medium bowl, combine the cream cheese, egg, and sugar. Whisk to combine.
* Using a spoon, scoop out cream cheese mixture and place on top of the batter.
Make sure to spread out the scoops so it will be easier to spread without
shifting the batter. You can use the spoon or a spreading blade to carefully
spread the cream cheese over the batter evenly.
* In another bowl, combine the flour, brown sugar, and cinnamon. Once those are
combined, then add the butter. Using a fork or your hands, mix the butter
into the flour mixture till it has a sand-like texture and can be formed into
a ball.
* Crumble the ball over the top of the cream cheese mixture. Try to cover it
evenly.
* Bake in the oven for 45 to 50 minutes, until a toothpick can be poked into
the center and come out clean.
* Cool and serve. Any leftovers can be kept in the fridge for up to a week.
NOTES
*Ceylon Cinnamon is the true form of cinnamon. There are a few differences
between Cinnamon's and this article covers what you need to know. I highly
recommend reading it, and getting yourself some Ceylon Cinnamon. I get mine
from Amazon.
BREAKFAST TOTCHOS AKA TATER TOT NACHOS
August 4, 2024 by Our Freedom Table Leave a Comment
“I received free samples of Cabot Cheese mentioned in this post. By posting this
recipe I am entering a recipe contest sponsored by Cabot Cheese and am eligible
to win prizes associated with the contest. I was not compensated for my time.”
Here's recipe #2 for my Cabot Cheese entries. Tater tot Nachos aka Totchos!
(check out recipe #1 here for Cheddar Stuffed Scotch Eggs)
WHY CABOT CHEESE?
As I mentioned in my last recipe, I'm familiar with the quality and amazing
flavor of Cabot cheese. Years ago I had a roommate who grew up in Vermont and he
raved about Cabot Cheese. Being a Cheese lover, it was a great excuse to try
some. I've been a fan ever since.
I especially love their cheddars, they have a sharpness that makes your mouth
water alongside a texture that is both smooth and creamy. It also melts like a
dream, making it perfect for a ton of applications.
After researching Cabot as a company, I really like that they are a cooperative
owned by 800 farm families, with 100% of the profits go back to the farmers.
It's so important to support family farms these days and companies like Cabot
set a great example on how to do it on a large scale.
BREAKFAST TOTCHOS- A DIFFERENT KIND OF NACHO
Okay, back to the recipe. Totchos were created (at least in our house) one lazy
weekend when we couldn't decide on what to eat. I wanted nachos or tacos (as
usual) and Mr. Everything wanted something with Tater tots. After some
brainstorming Totchos were born and not long after that, a breakfast variety was
created.
We've always been fans of Tater tots and usually have a bag or two of them in
the freezer for when the craving strikes. Smothering them with cheese just
enhances their awesomeness. From there the possibilities are endless.
SIMPLE AND DELICIOUS
For this recipe I opted for scrambled eggs and ground breakfast sausage, but
it's also great with crispy bacon and fried eggs (those runny yolks make a great
sauce).
It's easy to make these totchos first thing in the morning, even before you're
really awake. I preheat the oven and then start the coffee machine. That way I
can sip on my coffee while the tater tots bake. Between sips of coffee I prep
the other ingredients.
The cheese layer is one of the most important. You need a cheese that melts well
and has enough flavor to stand up and compliment the other ingredients. Cabot's
Vermont Sharp Cheddar is an excellent cheese for this purpose. It melts
beautifully and packs a flavor punch that stands up, but doesn't overpower
everything else.
The additional toppings add flavor and texture to your totchos. Green onions
give that nice onion-y flavor without the powerful bite raw onion would have.
Avocado chunks add a wonderful creaminess and tomatoes add some acid and another
pop of umami. Topping it all off with sour cream rounds out the flavors and
makes them feel even more nacho-y.
Totchos are a wonderful and affordable way to feed a crowd for breakfast. Either
scoop out a portion per person or do what we do and just grab a fork and claim a
side.
If there are any leftovers I try to remove any avocado chunks, just because they
don't keep well, and store the totchos in the fridge for a day or two. They
should keep for up to a week if needed.
Reheating is easy, just rebake in the oven for a bit or microwave them until
heated through.
Print Pin
BREAKFAST TOTCHOS AKA TATER TOT NACHOS
Tater tots + Nachos = Totchos
Golden tater tots, smothered in melted sharp cheese and topped with scrambled
eggs, sausage, tomato, avocado, green onions and sour cream. Totchos are
wonderful for feeding a crowd.
Course Breakfast, Brunch
Cuisine American
Keyword Breakfast, Brunch, cheddar, cheese, gluten free, nachos, tater tots,
totchos
Prep Time 5 minutes minutes
Cook Time 25 minutes minutes
Servings 4 to 6
INGREDIENTS
* 20 oz bag of tater tots
* 8 oz breakfast sausage
* 4 eggs
* 4 oz Cabot Vermont Sharp Cheddar Cheese
* 2 green onions
* 1 small avocado
* 6 cherry tomatoes
* 2 tablespoon sour cream
INSTRUCTIONS
* Pre-heat the oven to 450F. Place the Tater tots onto a quarter sheet pan in a
single layer (you might have tots left in the bag, that's okay). Bake for 20
minutes until golden brown.
* A few minutes before the Tater tots are done, brown the sausage in a small
skillet and break into bite sized pieces. When the tots are done remove them
from the oven and switch the oven to broil.
* Scatter the sausage and grated cheese over the tots and place under the
broiler to melt. Meanwhile, scramble the eggs (this can be done in the old
sausage pan).
* After 3 to 5 minutes under the broiler the cheese should be melted and bubbly
in places. Remove the tots from the oven, scatter the scrambled eggs and
sprinkle with onions, tomatoes and avocado. Lastly, top with a dollop or two
of sour cream before enjoying.
GLUTEN FREE SAVORY CREPES WITH SPINACH, BACON AND CHEESE
August 4, 2024 by Our Freedom Table Leave a Comment
Gluten free Savory Crepes are a new thing in my life. It all started with Gluten
free Crepes in general.
A few years ago I found a great little place on the coast that served up gluten
free crepes. I've only been able to go there a few times but every time is
magical. They serve both sweet and savory crepes there, I always get sweet
crepes but the savory ones always peak my interest. They just can't trump
blackberry jam, cream cheese and whipped cream stuffed crepes though.
Earlier this year I started playing around with crepe recipes and I ate sweet
crepes so often that it got kind of boring. So I started making savory crepes
instead. The main difference is you don't add sugar or vanilla to the batter and
you stuff them with savory things instead of sweet things.
GLUTEN FREE SAVORY CREPES ARE EASY PEASY LEMON SQUEEZY
The easiest savory crepe to make is this spinach, bacon, cheese crepe. Most
mornings I cook bacon and saute some greens anyway, so it made sense to stuff
them in a crepe and add cheese.
I've been making my fair share of these lately because the crepes keep so well
in the fridge. I whip up a batch early in the week and then eat them for
breakfast, sweet or savory, till I run out. It's meal planning at its finest
because it's multi-purpose and low maintenance. You can even freeze the crepes
and just thaw them a few hours before you want to reheat them.
Gluten free savory crepes are quickly becoming my go-to (even over sweet
crepes!). I like these crepes as they are, but I've also enjoyed them drizzled
with maple syrup, or with melted butter. I even got fancy once and topped them
with Hollandaise sauce.
Print Pin
GLUTEN FREE SAVORY CREPES WITH SPINACH, BACON AND CHEESE
A warm and savory breakfast of spinach bacon and cheese crepes.
Course Appetizer, Breakfast, Main Course, Snack
Cuisine American, French
Keyword bacon, cheese, crepes, gluten free, savory, spinach
Prep Time 5 minutes minutes
Cook Time 15 minutes minutes
Servings 4 crepes
INGREDIENTS
* 1 cup Bob's Red Mill 1 to 1 Gluten free flour or your preferred flour blend
* ⅛ teaspoon salt
* 2 teaspoon oil Olive oil, avocado oil or even butter
* 3 eggs
* 2 cups milk
FILLING
* 6 strips bacon Chopped into ¼ inch pieces
* 2 cups spinach
* ½ cup shredded cheese Cheddar or Mexican blend
INSTRUCTIONS
* Combine the flour, salt, and eggs with a whisk and slowly add in the milk.
Whisk thoroughly to remove any lumps. Let batter rest 30 minutes or
overnight.
* Place a 10" skillet on the stove and turn the burner to medium-high.
* Once the pan is hot take a ¼ measuring cup and fill with batter. Pour the
batter in to the center of the hot pan, then tilt the pan in a half circle to
spread the batter out thin.
* Cook for 1-3 minutes until the top it set and the bottom is golden brown.
Carefully flip and cook for another 10-30 seconds to brown the other side.
Remove from pan and repeat until batter is all used up.
* After crepes have been cooked cover them with lid or inverted plate to keep
them warm.
* Using the same pan sauté the bacon until it reaches your preferred doneness.
I like mine crispy. When the bacon is done remove it to a paper towel lined
bowl.
* Pour out most of the bacon fat and return the pan to the burner. Add in the
greens and sauté until wilted.
* To assemble the crepes lay out some wilted greens in a strip in the middle of
the crepe, then sprinkle with back bits and cheese. fold one side of the
crepe inward to cover the filling and then repeat with the other side to
finish off the crepe. Repeat with remaining crepes and filling. Top with
bacon bits and cheese if desired and serve.
If breakfast is your jam, then you should also check out my original Crepe
recipe, Buttermilk Pancake recipe and my Baked French Toast recipe.
GLUTEN FREE BLINTZES AKA SWEET CREPES
August 4, 2024 by Our Freedom Table Leave a Comment
If you're looking for a tasty gluten free breakfast, you have come to the right
place! A gluten free blintz is EXACTLY the sweet start you need to kick off a
fabulous day. Tangy cream cheese and sweet raspberry jam fill these gluten free
crepes to make delicious blintzes!
Breakfast just got a MAJOR upgrade.
This post may include affiliate links. As an Amazon Associate I earn from
qualifying purchases.
What is a Gluten free Blintz? It's basically a sweet crepe stuffed with cream
cheese and jelly. They are sweet and tangy and so satisfying in the morning.
They are an awesome dish to make for brunch. Invite some friends over and get
cookin'. Everyone loves brunch, right? Gluten free Blintzes seem super fancy but
are really simple to make, and I assure you, everyone will LOVE them.
You can also just make these for yourself. No party needed, and I won't judge!
You'll just end up with a lot of gluten free blintz (is that really a problem?).
If you're not in the mood to halve the recipe, you can save whatever you don't
eat for another day. These crepes will last in the fridge for up to 5 days and
can even be frozen for longer storage.
This recipe is based on my gluten free crepe recipe, and it's REALLY easy to
make. Trust me on this. If you think of weekend meals ahead of time as I do,
you'll LOVE a trick I do when making these crepes. It's not really fancy, per
se, but it is a time saver. I make the crepe batter the night before.
This is beneficial for two reasons. 1. The batter has plenty of time to rest,
which allows the flour to absorb the liquid properly, making for a better
batter. 2. It saves you time in the morning. No need to wait around for the
batter to rest after making it. Once your skillet is hot, you're ready to make a
delicious gluten free blintz!
You can also change up the flavor a bit by using different jellies. I used
Raspberry for the recipe, but you can try blackberry jelly, blueberry jelly,
grape jelly, or even marmalade. Go where your heart takes you with the flavor
because the fruity possibilities are endless!
If breakfast recipes are your favorite, you'll want to check out my recipes for
gluten free Buttermilk Pancakes, Scones, and Doughnuts (Chocolate, Cinnamon
twist, and Jelly filled).
Looking for more gluten free sweets?
* Gluten Free Black Raspberry Jelly Doughnuts
* Gluten Free No Bake Coffee Cheesecake
* Gluten Free Pancake Bites
* Gluten Free Lemon Cake
* Gluten Free Double Chocolate Brownies
If you've tried and loved this recipe, please leave a comment and a ⭐️⭐️⭐️⭐️⭐️
rating below!
Print Pin
GLUTEN FREE BLINTZES
Tangy cream cheese and sweet raspberry jam fill these gluten free crepes to make
delicious blintzes
Course Breakfast, Brunch
Cuisine American, French
Keyword Blintz, Breakfast, Brunch, cream cheese, crepes, gluten free, raspberry
jelly
Prep Time 5 minutes minutes
Cook Time 10 minutes minutes
Rest Time 30 minutes minutes
Servings 4 crepes
INGREDIENTS
* 1 cup Bob's Red Mill 1 to 1 Gluten free flour or your preferred flour blend
* ⅛ teaspoon salt
* 3 eggs
* 1 tablespoon sugar
* 1 teaspoon vanilla extract
* 2 cups milk
FILLING
* 8 oz cream cheese at room temperature
* ½ cup raspberry jelly
INSTRUCTIONS
* In a bowl combine the gluten free flour, salt, sugar, vanilla and eggs.
Slowly whisk in the milk so no lumps form. Let the batter rest for 30 minutes
or overnight.
* Place a 10" skillet over a medium high burner. Once the pan is hot take a ¼
measuring cup and fill with batter. Pour the batter into the middle of the
skillet, then tilt the skillet in a half circle motion to spread the batter
thin. Cook for 1-3 minutes until the top has set and the bottom is golden
brown. Carefully flip the crepe and cook for another 10-30 seconds to brown
the other side.
* Repeat with remaining batter.
* To assemble the blintz's, smear a line of cream cheese down the center of the
crepe and top with jam. Fold on side of the crepe over the center and then
the other side to close the crepe. Repeat with remaining crepes.
* Serve immediately
GLUTEN FREE CREPES
August 4, 2024 by Our Freedom Table Leave a Comment
Gluten Free Crepes are simple to make, even if you've never made a crepe before
in your life. Crepes are a light, crispy, and delicious treat with many
applications. Sweet or savory, this is going to be your new favorite recipe.
Personally, I say you are about to meet your new favorite breakfast food with
this gluten free crepe recipe.
The best part of this gluten free crepe recipe is that these crepes keep well
for use over the next few days. They reheat wonderfully and can even be frozen,
thawed and reheated. Making them great candidates for meal planning and prep.
If you've never made crepes before, the truth is they are a lot like pancakes,
and have most of the same simple ingredients.
WHY YOU'LL LOVE THIS RECIPE
* They're made with pantry staple ingredients (similar to pancake ingredients)
* Relatively quick - a batch can be ready in under 40 minutes
* You can double or triple this recipe to make more for meal prepping
* Kids and adults all love crepes
* They're so versatile. Keep reading for all the flavor ideas we have to share
with you when making your favorite gluten free crepes.
INGREDIENTS NEEDED
Get more info on these ingredients for the best crepes in the recipe card below.
* Gluten free flour (I love 1-1 four blends like King Arthur or Bob's Red Mill)
* Large eggs
* Milk (dairy milk, almond milk, coconut milk, or whatever milk you would like)
* Salt
* Oil or melted butter
HOW TO MAKE GLUTEN FREE CREPES
1. Combine the gluten free flour, salt and eggs. Slowly add in milk and whisk
to remove any lumps that try to form, until all the milk has been added. If
making sweet crepes add in the sugar and vanilla and mix in.
2. Let the batter rest for 30 minutes or even overnight.
3. Heat a 10" nonstick pan or crepe pan over a med-high burner.
4. Once the 10-inch skillet is hot, take a ¼ measuring cup and scoop out the
batter. Pour the batter into the center of the pan and tilt the pan slowly
in a half circle to spread out the batter over the bottom of the pan. Cook
for 1-3 minutes, until the top is set and the bottom has turned a beautiful
golden brown. Carefully flip the crepe and cook for another 10-30 seconds to
brown the other side.
5. Remove the crepe from the pan and repeat the process till all of the
remaining batter has been used.
6. The best way to serve crepes is warm with your choice of toppings and
favorite fillings.
STORAGE
Leftover crepes should be stored in an airtight container or zip top bag with
wax paper or parchment paper in between layers so they don't stick together. I
like to wait until the crepes have cooled down to room temperature before I
store them. You can keep them in the refrigerator for up to a week.
Keep them longer, in the freezer in a freezer safe container for up to 3 months.
Having these gluten-free crepes already made and ready to thaw in the freezer is
really helpful when you need quick meals!
TIPS AND VARIATIONS
* If you are aiming for a sweet crepe, you can add a tablespoon of sugar and a
teaspoon of vanilla extract to your crepe batter.
* The big difference between this and pancake batter is this consistency. Crepe
batter is a much thinner consistency than pancake batter. You also want your
crepe batter to be super smooth.
* The key here is whisking the ingredients together, using an electric beater,
or even a blender to get the right consistency and make sure everything is
incorporated.
* I like to make the batter up the night before. This allows the batter plently
of time to rest and lets the gluten free flour absorb the liquid properly.
Plus it saves me time in the morning so it's a win-win.
* Always check to see if your gluten-free flour blend has xanthan gum. If it
does not, then you'll need to add it.
* When it is time to cook your crepes, a crepe pan is nice to have, but not
completely necessary. You'll want a 10" pan that is non stick if you don't
have a crepe pan. You will also want a rubber spatula to prevent sticking as
you get used to working with the pan.
* Always make sure the pan is nice and hot before you pour the crepe batter
in.
* Be sure to use sheets of wax paper to separate the crepes so they don't stick
together.
* These crepes are a little delicate while cooking but are nice and palable
when they are done. They are perfect for rolling up and folding in all sorts
of goodies and adding your favorite sweet and savory fillings to.
CAN I MAKE THIS GLUTEN FREE CREPE RECIPE DAIRY FREE TOO?
Absolutely! Just use whatever your favorite dairy free milk is. Crepes are super
forgiving when it comes to switching out the type of milk you use,
SWEET OR SAVORY GLUTEN FREE CREPES?
One of our favorite ways to enjoy crepes is with sweetened cream cheese and jam
(also known as a blintz) but I've also gotten super fancy and filled them with
bacon, scrambled eggs and spinach and topped it off with hollandaise sauce. The
topping and filling possibilities are endless whether you are in the mood of
sweet or savory crepes.
Here are some of my favorite toppings and fillings for these homemade crepes:
* Gluten Free Blintzes aka Sweet Crepes
* Gluten Free Savory Crepes with Spinach, Bacon, and Cheese
And if you're looking for something slightly different, check out these gluten
free and Paleo Crepes.
MORE GLUTEN FREE CREPE FILLING IDEAS
I've mentioned some of my favorites, but here are even more ideas of things to
eat with your delicious gluten free crepes.
* Nutella
* Strawberry Jam
* Bananas
* Blueberries
* Strawberries
* Bananas
* Raspberries
* Blackberries
* Cream Cheese
* Ricotta Cheese
* Powdered Sugar
* Maple Syrup
* Chocolate Sauce
* Caramel Sauce
* Cashew Butter
* Mascarpone Cheese
* Yogurt
* Ice Cream
* Peanut Brittle
* Toffee Bits
* Chopped Nuts
* Sprinkles
* Chocolate Chips
* Dried Fruit
* Marshmallows
* Almond butter and honey
* Raspberry and white chocolate
* Chocolate and hazelnut spread crepes
* Cherry and dark chocolate
* Apple and cinnamon crepes
* Meyer lemon and poppyseed crepes
* Dulce de leche crepes
* Salted caramel crepes
* Brown sugar and bacon crepes
* Smoked salmon and dill crepes
* Goat cheese and thyme crepes
* Ricotta, honey, and lavender crepes
* Pesto and mozzarella crepes
* Caramelized onion and Gruyere crepes
* Pumpkin spice crepes
Today's recipe is simply for gluten free crepes, with the option to make them
sweet. That way you can decide how crazy you want to go with the toppings.
DO I HAVE TO USE A CREPE PAN TO MAKE CREPES?
You don't need a special crepe pan to make perfect crepes.
My large non-stick pan works just fine for me, but I'm sure it's easier to make
big crepes in an actual crepe pan.
If you find yourself making them often it might be worth getting a special crepe
pan, but don't let it hold you back from making crepes in the first place.
If you're looking for an excellent crepe pan, here is my favorite crepe pan.
WHY DID MY GLUTEN FREE CREPES TEAR?
Sometimes this happens if you didn't let your gluten-free crepes recipe sit in
the refrigerator long enough. I like to make the batter the night before so it
has plenty of time to set up. The batter will last up to 2 days in the
refrigerator, so don't hesitate to make your batter earlier. It really is an
easy recipe to make ahead.
MORE BREAKFAST RECIPES
If breakfast is your favorite meal you might want to check out my recipes
for Toad in a hole, Buttermilk Pancakes, and Baked French toast.
Print Pin
GLUTEN FREE CREPES
Thin and delicate crepes are perfect for sweet or savory breakfasts or desserts.
Easy to make and wonderful reheated, makes these crepes perfect for meal
planning and prep.
Course Appetizer, Breakfast, Dessert, Snack
Cuisine American, French
Keyword crepe, crepes, gluten free, savory, sweet potato
Prep Time 5 minutes minutes
Cook Time 3 minutes minutes
Rest Time 30 minutes minutes
Servings 5 pieces
INGREDIENTS
* 1 cup Bob's Red Mill gluten free 1 to 1 flour blend Or your preferred gluten
free blend
* ⅛ teaspoon salt
* 3 eggs
* 2 cups milk
* 1 tablespoon oil or melted butter
SWEET CREPES
* 1 tablespoon sugar
* 1 teaspoon vanilla extract
INSTRUCTIONS
* Combine the gluten free flour, salt and eggs. Slowly add in milk and whisk to
remove any lumps that try to form, until all the milk has been added. If
making sweet crepes add in the sugar and vanilla and mix in.
* Let the batter rest for 30 minutes or even overnight.
* Heat a 10" pan or crepe pan over a med-high burner.
* Once the pan is hot, take a ¼ measuring cup and scoop out batter. Pour the
batter into the center of the pan and tilt the pan in slowly in a half circle
to spread out the batter. Cook for 1-3 minutes, till the top it set and the
bottom had browned. Carefully flip the crepe and cook for another 10-30
seconds to brown the other side.
* Remove the crepe from the pan and repeat the process till all the batter has
been used.
* Serve crepes warm with your choice of toppings and fillings.
* Any leftovers can be refrigerated for up to a week or frozen for up to 3
months.
GLUTEN FREE CINNAMON TWIST DOUGHNUTS
August 1, 2024 by Our Freedom Table Leave a Comment
If you're looking for classic style gluten free fried doughnuts, with a twist,
look no further! This is a twisted take on a classic gluten free doughnut, and
while I serve these with cinnamon and sugar, there's nothing wrong with your
favorite topping on them.
GLUTEN FREE CINNAMON TWISTS
Do you miss doughnuts? I did too, and that's why I created this and many other
gluten free doughnut recipes.
I went a little crazy once I found a good recipe for gluten free yeast
doughnuts. I've done Black Raspberry Jelly Doughnuts and Chocolate Doughnuts and
now I'm sharing the gluten free Cinnamon Twists. It feels like I make them all
the time now. I don't leave time to miss them.
It was difficult finding and creating a good yeast doughnut recipe. Most of the
Gluten free doughnut recipes out there are for cake doughnuts, which are good in
their own right, but if you're craving that classic yeast doughnut you're out of
luck.
GLUTEN FREE FRIED DOUGHNUT RECIPE
These doughnuts are an awesome way to treat yourself and friends to a sweet
snack. I recommend inviting a few people over so you don't eat most of them
yourself. More than once have I found myself eating to many in one sitting.
They are fluffy, yeasty, and flavorful. They are the closest thing to a 'real'
doughnut I've had since going gluten free. The base recipe for the dough is
perfect for any doughnut topping and I'm working on making fritters with the
dough.
Like their gluten cousin, they are best eaten fresh. As they get older they lose
their soft fluffiness and become more cake-like and flat. I've had them as
day-olds before, they go well with coffee but aren't as satisfying.
HOW TO MAKE GLUTEN FREE CINNAMON TWIST DOUGHNUTS
These gluten free cinnamon twist fried doughnuts include just a few simple
ingredients.
* Yeast
* Sugar
* Cashew milk or preferred non- dairy milk
* Coconut oil
* Bob's Red Mill's gluten free 1 to 1 flour
* Salt
* Eggs
* Corn Starch
* Sugar
* Cinnamon
That's it, just simple wholesome ingredients.
The first step is to heat milk and coconut oil in a microwave. I use cashew milk
to control the fat content and make the recipe dairy free. You can switch to a
different milk but I would keep the fat content low. Once this is heated you add
in sugar and instant yeast. Leave this to proof for a few minutes until it gets
nice and bubbly.
While the liquid is proofing, combine the flours, salt, baking powder and baking
soda, in a large bowl. After the liquid has proofed add the eggs into the liquid
and lightly whisk together. Then add the liquid into the dry ingredients. Stir
until it becomes a sticky dough. Let this sit for 5 to 10 minutes to allow the
flours to absorb more liquid and become less sticky.
After letting the dough rest, use corn starch to dust your work surface and
hands. Then grab a golf ball sized amount of dough, roll into a log and then
twist by pulling the two ends towards you and then crisscrossing as far as it
will go. If you've used too much corn starch, you can mist with spray bottle of
water after you've moved the doughnuts to a baking tray to rise.
Pro Tip: Use a bench scraper or solid spatula to move the raw doughnuts. This
dough is very delicate and the scraper will help to keep its shape. Don't worry
if the doughnut gets all wonky though, they still fry up wonderfully and taste
great. From the pictures, you can see some of mine started to bend.
DELICIOUS FRIED DOUGHNUTS - GLUTEN FREE!
After you've shaped all the doughnuts and have them placed on a baking tray
(misted with water if needed), cover the tray with plastic wrap. Then place in a
cold oven. Alternatively, you can place a dish towel over the plastic wrap and
place it in a warm, draft-free area. Then let the doughnuts rise for at least 40
minutes, they might need longer if it's cold out. They won't double in size like
normal doughnuts but they will puff out.
When the doughnuts are about ready you set up your fry oil. I use a cast iron
Dutch oven or a countertop fryer but you can use what you have. You want the oil
to be at least 1 ½" to 2" deep in whatever pan you use. Bring the oil to 325F
for frying. This is a lower fry temp but it allows the doughnuts to cook all the
way through without overcooking the outsides. Gluten-free flours don't soak up
oil the way wheat flour does so we can get away with having a lower fry
temperature.
Once the oil is to temp, use the scraper/spatula to help move the doughnuts into
the oil. If you've misted the doughnuts with water they will be very delicate
and can loose their shape if you're not careful. Fry the doughnuts, turning
often, until all sides are golden brown (less than 2 minutes). I use a metal
mesh strainer and a chopstick to help me turn the doughnuts and remove them.
Once they are done, removed them from the oil and place on a paper towel-lined
tray.
When all the doughnuts are cooked, coat them with cinnamon and sugar and enjoy.
Print Pin
GLUTEN FREE CINNAMON TWIST DOUGHNUTS
Course Dessert
Prep Time 20 minutes minutes
Cook Time 10 minutes minutes
Rest Time 45 minutes minutes
Total Time 1 hour hour 15 minutes minutes
Servings 30 pieces
INGREDIENTS
* 1 tablespoon instant yeast
* 2 tablespoon sugar
* ½ cup cashew milk Or your preferred non-dairy milk alternative
* 2 tablespoon coconut oil
* 2 cups Bob's Red Mill's gluten free 1-to-1 flour
* ¼ teaspoon salt
* 2 large eggs
* ½ cup cornstartch
INSTRUCTIONS
* Combine the cashew milk and coconut oil in a small microwaveable bowl. Heat
for 1 minute in the microwave.
* In your mixing bowl place the yeast and the sugar. Add the heated milk/oil
mixture and let it proof for 3 minutes. The yeast should activate and create
bubbles.
* While your yeast is proofing combine the flour and salt in a separate bowl.
* After 3 minutes, add the eggs to the yeast mixture and whisk. Then slowly add
the flour mixture until it is fully combined and becomes a dough. It will be
a little sticky.
* Using the corn starch, dust your working surface, your roller and your hands.
Remove the dough, top it with some cornstarch, and roll it out to ½" thick.
* Cut off a 1-inch by 2-inch piece of dough and roll into a long tube about ½
thick and 4-inchs long, then twist into shape. Place the doughnuts on a tray,
cover with cling wrap and then a kitchen towel. Leave them in a warm area for
1 hour to rise.
* After 50 minutes, heat your oil. You will want 1 ½" to 2 " of oil in your fry
pan. This is also a great time to mix together your cinnamon and sugar in a
large bowl or pie plate.
* Once the oil is hot enough (somewhere between 350 and 375F) add in a doughnut
(if your pan is large enough you can add more but try not to overcrowd them).
The doughnuts will take less than a minute on each side, once they are golden
on both sides remove them to a paper towel-lined tray and allow to cool
slightly**. Do not overcook or they will burn and crumble.
* Once the doughnuts are cool enough to handle place them one at a time in the
cinnamon and sugar. Carefully remove the doughnut and enjoy.
NOTES
**If the cinnamon and sugar are having a hard time sticking to the doughnut (or
you want more on your doughnut) try lightly coating the doughnut with melted
butter before dusting it with cinnamon and sugar.