Gluten-free Recipes


FOTCM Member

4 oz (100g) gluten free baking chocolate

14 oz (400g) sugar

7 oz (200g) butter

4 eggs, lightly whisked

1 tsp vanilla extract

6 oz (150g) ground almonds

1 tsp gluten-free baking powder

1/2 tsp salt

8 oz (220g) chopped walnuts

9 X 13 oblong baking pan. (I use glass)

Preheat the oven to: 350 F or 180 C

Melt the chocolate in a double boiler

Cream the butter and sugar until pale, soft and light.

Add while beating:

The eggs
The vanilla
The melted chocolate.

Stir in:
the ground almonds
baking powder
chopped nuts

Spread the mixture in the heavily buttered baking dish and bake for about 30 to 35 minutes.

Leave to cool, then cut into squares for serving.

I think you will agree that these are the best you ever ate!


FOTCM Member
Lemon Pudding Cake

Can also be made with oranges or pineapple...

Preheat oven to 350 F / 180 C

Butter a 3 quart baking dish or casserole dish.

Mix together in a large bowl:

1 cup sugar
2 TBSP tapioca flour
2TBSP rice flour
2 TBSP potato flour


3 tsp grated lemon peel
6 TBSP lemon juice
4 TBSP melted butter

Separate 4 eggs. Set aside the whites.

In a small bowl, whisk:
4 egg yolks
2 cups milk

Stir eggs and milk into the flour/lemon mixture

Beat the egg whites with 1/4 tsp Cream of Tartar until moist peaks form.

Fold the egg whites into the lemon mixture.

Pour the batter into buttered casserole dish and bake 35 to 40 minutes until the top springs back when touched.

Serve warm. Scoop down to the bottom where the lemon pudding has formed and invert the scoop into the dish. Top with a dollop of whipped cream. You can also serve this over vanilla ice cream.


FOTCM Member
Southern Spoon Bread

This is a gluten free bread that is eaten in the Southern U.S. but, except for die-hard Southerners like myself, seems to have gone out of style. It is well worth trying! DEEElicious!

Southern Spoonbread

* 1 teaspoon salt
* 1 cup white corn meal (or yellow polenta)
* 1 cup boiling water
* 1 teaspoon vinegar
* 1 3/4 cups milk
* 2 eggs, beaten
* 2 tablespoons melted shortening
* 1 teaspoon baking soda

Combine salt and cornmeal. Add slowly to boiling water, stirring constantly to prevent lumps. Combine vinegar and milk; add 1 1/2 cup of milk mixture to cornmeal mixture; blend well.

Add eggs and melted shortening; stir to blend well. Dissolve baking soda in remaining 1/2 cup of vinegar and milk mixture. Add to cornmeal mixture and stir until completely blended. Pour into greased 1 1/2-quart casserole. Bake at 400° for 1 hour. Serve immediately with a spoon.

Here is a variation:

Cheesy Potato Spoon Bread

4 cups leftover mashed potatoes
1/2 cup corn flour
1/2 cup tapioca flour
1 TBSP potato flour
3TBSP butter
1/2 teaspoon onion powder
salt to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
4 large eggs, beaten
1/4 cup chopped parsley
6 oz. grated cheese
10 ounces sour cream

Preheat oven to 425F / 200 C
Generously butter 6 1-cup ramekins or 2-qt. souffle dish or casserole.

If using cold mashed potatoes, warm in large nonstick skillet or saucepan over medium heat until very hot, stirring frequently to prevent scorching.

Meanwhile, bring 1 cup water to a boil

Put flours, onion powder, salt, pepper and cayenne pepper in mixing bowl and mix well.

Add butter.

Pour boiling water over mixture. Using electric mixer on low, beat for 1 minute, and add the very hot mashed potatoes. Beat again well.

Add eggs, and beat again, until thoroughly combined. Set aside to cool slightly.

Mix parsley, shredded cheese and cream cheese in mixing bowl. Scoop 1/2 cup potato mixture into each ramekin, or put 4 cups into prepared casserole. Make a well in center, and spoon in 2 heaping tablespoons of parsley-cheese filling. Cover filling with 4 tablespoons potato mixture. If using casserole, top with remaining potato mixture. Place ramekins or casserole on baking sheet.

Bake 50 minutes. Let cool 15 minutes before serving. Garnish with sprigs of parsley if desired.


FOTCM Member
Thanks so much! This is a lot easier than looking for gluten-free recipes on the internet, since their is some good ole-fashioned anecdotal evidence behind it.


FOTCM Member
lol, go Laura!

I too have had spectacular success with gluten-free baking of late. I can vouch for this soda bread recipe from

Gluten Free Irish Soda Bread - .

The following measurements produce 1 hearty loaf, all the ingredients for which I've found are readily available in the UK. I'm fortunate that I work in an Healthfoods shop, but the big-evil-merchant stores also stock the key ingredients like xanthan gum:

3 cups of GF Brown Bread Flour Mix from Doves Farm *
1 egg
1 tablespoon GF baking powder
2 cups of buttermilk
1/3 cup of sugar
¼ cup melted butter
2 ½ teaspoons of xanthan gum
1 teaspoon of salt
1 teaspoon of GF baking soda
½ cup raisins - I didn't bother with these as I prefer my bread savoury!

Preheat oven to 325F/165C/Gas Mark 5. Grease a loaf pan. Sift/Mix dry ingredients together. Whisk buttermilk and egg together, and then add to dry ingredients. Add melted butter and mix until combined. Do not over mix - in fact, put the spoon down and gob it all together with yer hands! Add more buttermilk if it seems too dry. Put in prepared pan(s) and bake 50-55 minutes**. Check to see if done with a toothpick and the top is brown.

*The ingredients in this flour mix are: rice flour, tapioca flour, potato flour, maize flour, sarrasin flour and carob flour. The mix also contains traces of sugar beet fibre and xanthan gum. All organic. All gluten free. For those of you who are in the UK, Doves Farm specialise in organic and gluten free flours for baking. A brief search led me to see Doves Farm flours in large stores like Tesco, Sainsbury's... Here's a list of where to find them:


**I've found 40-45 minutes to be plenty.

Easy baking, scrumptious bread, cover with a cloth as Laura said.

Best eaten while still warm with organic butter... yummee :)


FOTCM Member
Chocolate is good for you. Fact.

It's so good for you, I'm going to share my devilishly deelicious gluten free chocolate and almond cake recipe with y'all.

You need:

- 200g dark chocolate*

- 100g sugar

- 150g butter

- 120g ground almonds

- 5 eggs/separated

*I know it's pricey, but strive for the darkest, organic, prefereably soya-lecithin-free chocolate you can find. This is a treat after all. May as well go the whole hog including the postage ;)


- Melt the chocolate, sugar and butter together.

- Take off the heat, and stir.

- Pour into a mixing bowl, mixing in the almonds and the egg yolks, adding one by one.

- In a separate bowl, peak the egg whites with a beater. Electric's best, but crank up the elbow grease if ye have to an' beat it with a whisk. Keep on at it till there's a fluffy cloud in front of you.

- Stir in a few spoonfuls of the egg white into the chocolate/almond mix, then fold in the rest. Only stir till you can't see the white anymore; no need to overdo it.

Now, I have to confess that up till this point, the recipe is one I inherited off a website :D Howver, for a personal touch, why not add in something fruity like cherries or berries? Me, I made it mine by adding chopped dates into the mix... O.M.G.

- Turn the mixture into a buttered and floured (GF of course) round or square 20cm tin.

- Bake at 170 degrees Celsius/330 Fahrenheit/ Gas Mark 5. Originally they said for 50+ mins. No need. This chocolate bomb is best delivered moist, so 35 - 40 mins is plenty.

Very very easy to make.

While that's in the oven, get the chocolate topping ready. Melt about 50g of same chocolate, 35g sugar, 50g butter together. Stir occasionally. Add 200+ml of double-cream [creme fraiche en France?]. Once it's mixed/melted, turn up the heat, but make sure it doesn't boil. Then take it off the heat completely, stirring lots for about a minute. This should thicken it somewhat. If not, leave it standing for while; it'll thicken sooner or later. Though perhaps you might prefer your chocolate sauce dripping over the edge of the cake? Add more cream as desired!

When you take your cake out've the oven, leave it sitting for a while, then pour on the chocolate topping. It's ready to eat straight away. Provided you haven't gobbled the whole lot before nightfall, it sets really well in the fridge and is just as wicked cold. Enjoy mes amis!


The Living Force
And this is the result of the gluten-free bread recipe (it's still warm)! My very first bread self-made, by the way! The recipe works perfectly! THANKS! :)



Jedi Master
Woohoo! Thanks for the recipes. For a long time I just ignored the stuff about gluten intolerance. I really didn't think I had a problem with it. Then I thought about it a bit. Every time I eat pasta, I get this nasty knot in my stomach. Turns out Trader Joe's sells a really good rice pasta. I tried it. Made some fresh pesto (!!!!) and ate a big bowl full. Felt perfect afterward. Hmmmm...

Now, for a bit of ingenuity in getting some of the needed ingredients:

Asian noodles are generally rice based, as are a lot of the Asian deserts. Hence, Asian markets have rice flour, potato starch, tapioca starch and lots of other things for baking without gluten, and at really cheap prices. For example, a bag of rice flour from the local Whole Foods Market costs about $4. A bag the same size at a local Filipino market costs 99 cents! Same price differential for tapioca starch, etc. I came out of there will everything I needed to make some really tasty gluten free waffles for my breakfast for about the same amount I would've paid at a "natural" food store for just a bag of flour!

D Rusak

Jedi Council Member
Thanks everyone for the great recipes!

Here's a recent adaptation of my own:

Pumpkin Bread (or cake)

3 cups sugar
2/3 cup vegetable oil
1/3 cup orange or carrot-orange juice
3 eggs
1 15-oz. can pumpkin puree
3 cups rice flour
1/8 cup corn starch
1/8 cup tapioca starch
1 heaping teaspoon cinnamon
1 teaspoon carob powder
1/2 teaspoon curry powder
1/4 teaspoon cayenne pepper
1 cup chopped nuts (walnuts or almonds work well)

Preheat oven to 350 degrees F. Line two loaf pans or cake pans with foil, or grease and flour interiors of pans.
Cream sugar, oil, and juice together. Mix in eggs and pumpkin. Sift dry ingredients together, and add bit by bit to wet ingredients. Fold in chopped nuts.

Split batter between pans and bake for 1 hour 10 minutes (loaves) or 45-50 minutes (cake). For me this makes one large loaf and one 8 or 9 inch cake.

To make this really light, substitute confectioner's sugar for up to the entire 3 cups of sugar.
Coat top of cake or loaf with homemade pumpkin or apple butter when done. Makes a sort of glaze.
You can probably substitute cocoa for the carob, although the flavors of the two are different.
Use spices of your choice.

I made this for a potluck where the other dishes ended up being borscht and sauteed chard and red peppers. I wouldn't have made this if I had known what the menu was, but it ended up being a hit- people liked that it was not too sweet.


Jedi Master
Nom Nom Nom Yummy! Laura, can you do me a favor and make each one of those and mail to me to sample? giggle :D

D Rusak

Jedi Council Member
My mom still makes all of her cookies every year, even though she can no longer eat them because she is celiac. I decided to adapt this recipe for her. While not the most elaborate cookie these ARE quite addictive!

1/2 c. oil
4 oz. unsweetened chocolate, melted or 3/4 c. cocoa powder w/ 2 tsp. oil
2 c. sugar
4 eggs
2 tsp. vanilla
2 c. rice flour
2 tbsp. tapioca starch
2 tsp. baking powder
1/2 tsp. salt
1 c. powdered sugar

Mix oil, sugar,vanilla& chocolate. Beat in eggs. Add flour, starch, baking powder & salt. Chill several hours. Heat oven to 350F. Drop dough from a tsp. in powdered sugar & roll. Make balls and put 2 in. apart on a greased cookie sheet. Bake 10-12 min.

Makes about 3 dozen cookies.


Jedi Council Member
Painted New Year cookies (with gluten) for kids

Dissolve 2 glasses of honey on a low heat, stirring and adding 1 glass of water in small portions until it becomes brown. Add 1 teaspoon of minced cloves, 1 teaspoon of baking soda, 125 g of butter, and about 1-1,2 kg of wheat flour. Mix well and put for 6 hours or overnight in refrigerator. Preheat oven to 210C. Make one layer 0,5 cm thick and with ‘cookies forms’ cut out different animals, mushrooms, round ‘smiling faces’, etc. Spalm each cookie with a mix of egg yolk and a bit of milk, and bake for 20-25 min. Leave cookies to cool in the container they were baked.

Separate 4 good (farmer’s with nice yellow yolks) eggs into yolks and whites. Beat pre-cooled whites, adding a bit of salt and steadily adding sugar (1-1,5 glasses). Yolks will be used later to create a yellow icing. Add a bit of water to 2 glasses of sugar, dissolve sugar on a low heat, then add steadily 4 beaten egg whites. Use this master mix to create different icing colors:
(Egg yolks – yellow; vodka exstract of pine needles – makes intense green; adding strawberry, blackberry, blueberry preserves makes different shades of violet, rose.)
Use melted chocolate for brown icing.
If you then creatively paint the cookies together with your kid and his friends, few things could be better tasting… Leave cookies untouched overnight for icing to solidify.
These cookies taste somewhat ‘hard’ (not ‘softies’), but you can keep them for entire year to come. I make these cookies every year and give away to friends when they go home.after new year celebration.


Jedi Master
Just tried this cookie recipe that was pretty good for a no sugar, no white flour, no butter type of cookie.  I modified it a bit, replaced apple sauce for  butter in the recipe.  I also used organic where possible.

1 cup of brown rice flour
2 tablespoons of apple sauce
1/4 cup of maple syrup
1/2 tsp. sea salt
1 organic egg, beaten
1 cup ground walnuts
1 cup organic raisins

Blend everything and chill overnight. Roll into balls and press flat. Bake at 350 for 10 minutes on oiled cookie sheet.

I don't know why it needs to chill overnight, but I've noticed that other brown rice recipes call for this overnight chill.

If anyone knows how to bake cookies without oiling the cookie sheet please share the knowledge.  :)

Hope it's okay to post the recipe in this thread.
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