Find
gluten-free,
wheat-free, dairy-free, casein-free, vegan/vegetarian, egg-free,
peanut-free,
nut-free, soy-free, corn-free, yeast-free, and other allergy-free
desserts on this page.
Make sure all ingredients are gluten-free. (e.g. rice milk-Rice Dream Beverage is not gluten free)
We buy our sweet rice flour, tapioca starch, and potato starch at an Asian food market (a really large one).
I now use the non-stick (17 1/4 x
11 1/2 x 1) cookie pan.
TIPS
To replace two eggs, place 2 tablespoons
ground
flaxseed meal
into a large microwaveable
container. Add 1/2 cup water. Stir. Microwave on high
until it bubbles and is slightly thick. (About 3 minutes)
Cool in the
freezer until it is
slightly thicker. Using an electric hand mixer, mix until
it looks slightly cream color and froth
(foamy).
Homemade Powdered / Confectioner's Sugar
If you can not eat store bought powdered (confectioner's) sugar or don't want to spend a lot of money buying pre-made sugar, you can make your own. We bought a Braun KSM2 Aromatic Coffee Grinder. (We don't drink coffee but
it works great for
powdered sugar and it does work when you need small amounts of
flours.) Grind granulated sugar (or other cane sugar) until the
desired texture is meet. Put about 1/4 cup in the grinder.
Grind for about 20 seconds (three times). Take it out of the
grinder and place it in the plastic bag after each time you grind the
sugar.) Place in a plastic bag. Add 1 cup of powdered sugar
and 1 teaspoon potato starch or other starch. Seal and mix.
Store or use right away.
Here is the flour mixture I came up with for my recipes.
Barbara's Gluten Free Flour Mixture
1 cup brown rice flour
1/4 cup sweet rice flour
1/4 cup tapioca starch
1/4 cup millet flour (You can substitute another flour with this flour.)
Chocolate Cake/Brownies / Texas Sheet Cake
1 3/4 cups GF flour mixture*
1 1/4 cups granulated sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon vanilla powder
1/2 teaspoon unflavored gelatin
1/4 teaspoon guar gum
4 tablespoons unsweetened cocoa powder
2 tablespoons flaxseed meal plus 8 tablespoons water (*See flaxseed meal gel on the top of the page.)
1/3 cup cooking oil
1/4 cup orange juice or other juice
3/4 cups GFCF milk substitute
Prepare the flaxseed gel. In a bowl, GF flour mixture, baking soda, sugar, salt, and nutmeg. Add the flax gel mix, oil, crushed pineapple, and orange juice. Mix. Place in a oiled or greased 9x13 inch non-stick baking pan. Bake in a preheated 400 ˚ F oven for about 20-23 minutes. (I haven't tried it in other sizes of pans so it probably will take longer in those pans.)
Note: If you double the above recipe, place in a large sheet cake pan. Bake for 29 minutes.
Copyright © 2005 Barbara Pratt. All rights reserved.
Chocolate No-Bake Cereal Bars
Added 6/24/05
1/4 c honey, GF rice syrup, corn syrup, etc.
1/4 c granulated sugar
4 tablespoons acceptable margarine
1/8 teaspoon vanilla powder (equivalent to 1/2 teaspoon vanilla)
2 1/4 cups Chocolate Rice Cereal (e.g. Koala Crisp)
Add the syrup, sugar, margarine, and vanilla powder. Let everything come to a boil. Remove from heat. Add cereal. Stir. Place in an 8"x8" buttered pan. Press down until even. Let cool. Cut.
Note: These will be slightly soft (especially if your home is a little warm).
Copyright © 2005 Barbara Pratt. All rights reserved.
Rice Pudding on the Stove
Added 11/16/04
2 cups cooked short grained white rice / 3/4 cup + 1 heaping tablespoon uncooked rice (We use Calrose rice.)
1/3 cup granulated sugar
1/16 teaspoon vanilla powder
1 1/4 - 1 1/3 cups rice milk (or other substitute)
2 tablespoon GFCF unsalted margarine (You can omit this.)
Dried fruit (optional)
3 cups cooked short grained white rice / 1 1/4 cups uncooked rice (We use Calrose rice.)
1/2 cup granulated sugar
1/16 heaping teaspoon vanilla powder
1 7/8 cups + rice milk (or other substitute)
3 tablespoon GFCF unsalted margarine (You can omit this.)
Dried fruit (optional)
4 cups cooked short grained white rice / 1 2/3 cups uncooked rice (We use Calrose rice.)
2/3 cup granulated sugar
1/8 teaspoon vanilla powder
2 1/2 - 2 2/3 cups + rice milk (or other substitute)
1/4 cup GFCF unsalted margarine (You can omit this.)
Dried fruit (optional)
In a saucepan, add the rice, sugar, vanilla powder, milk, margarine, (and if desired, fruit). Stir. Let simmer until thickened. Remove from heat.
Copyright © 2004 Barbara Pratt. All rights reserved.
Pineapple Chocolate Cake/Brownies
Added 11/5/04
4 tablespoons unsweetened cocoa powder
1 3/4 cup GF flour mixture (See above.)
1 cup granulated sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
2 tablespoons flaxseed meal plus 8 tablespoons water (*See flaxseed meal gel on the top of the page.)
1/3 cup cooking oil
1 cup crushed pineapple
1/4 cup orange juice or GFCF milk substitute
Prepare the flaxseed gel. In a bowl, combine the cocoa powder, GF flour mixture, baking soda, sugar, salt, and nutmeg. Add the flax gel mix, oil, crushed pineapple, and orange juice. Mix. Place in a greased 9x13 inch non-stick baking pan. Bake in a preheated 375 ˚ F oven for about 25-30 minutes. (I haven't tried it in other sizes of pans so it probably will take longer in those pans.)
Note: If you use orange juice, it has a sticky top, so I don't recommend frosting the top.
Copyright © 2005 Barbara Pratt. All rights reserved.
Spice Cake
Added 11/5/04
1 3/4 cup GF flour mixture (See above.)
2/3 cup brown sugar
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon ground ginger
3/4 teaspoon ground nutmeg
3/4 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons flaxseed meal plus 6 tablespoons water (*See flaxseed meal gel on the top of the page.)
1/3 cup cooking oil
3 tablespoon molasses
3/4 cup rice milk (or other milk substitutes)
Prepare the flaxseed gel. In a bowl, combine GF flour mixture, sugars, salt, ginger, nutmeg, baking powder and baking soda. Add the flaxseed gel mix, oil, molasses, honey, and milk. Mix. Place in a greased 9x13 inch non-stick baking pan. Bake in a preheated 375 ˚ F oven for about 20-25 minutes. (I haven't tried it in other sizes of pans so it probably will take longer in those pans.) Let cool completly so it won't fall apart in your hands.
Note: You do not need to frost this cake.
Copyright © 2004 Barbara Pratt. All rights reserved.
into a large microwaveable
container. Add 1/2 cup water. Stir. Microwave on high
until it bubbles and is slightly thick. (About 3 minutes)
Cool in the
freezer until it is
slightly thicker. Using an electric hand mixer, mix until
it looks slightly cream color and froth
(foamy).Homemade Powdered / Confectioner's Sugar
If you can not eat store bought powdered (confectioner's) sugar or don't want to spend a lot of money buying pre-made sugar, you can make your own. We bought a Braun KSM2 Aromatic Coffee Grinder
. (We don't drink coffee but
it works great for
powdered sugar and it does work when you need small amounts of
flours.) Grind granulated sugar (or other cane sugar) until the
desired texture is meet. Put about 1/4 cup in the grinder.
Grind for about 20 seconds (three times). Take it out of the
grinder and place it in the plastic bag after each time you grind the
sugar.) Place in a plastic bag. Add 1 cup of powdered sugar
and 1 teaspoon potato starch or other starch. Seal and mix.
Store or use right away.Here is the flour mixture I came up with for my recipes.
Barbara's Gluten Free Flour Mixture
1 cup brown rice flour
1/4 cup sweet rice flour
1/4 cup tapioca starch
1/4 cup millet flour (You can substitute another flour with this flour.)
Chocolate Cake/Brownies / Texas Sheet Cake
1 3/4 cups GF flour mixture*
1 1/4 cups granulated sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon vanilla powder
1/2 teaspoon unflavored gelatin
1/4 teaspoon guar gum
4 tablespoons unsweetened cocoa powder
2 tablespoons flaxseed meal plus 8 tablespoons water (*See flaxseed meal gel on the top of the page.)
1/3 cup cooking oil
1/4 cup orange juice or other juice
3/4 cups GFCF milk substitute
Prepare the flaxseed gel. In a bowl, GF flour mixture, baking soda, sugar, salt, and nutmeg. Add the flax gel mix, oil, crushed pineapple, and orange juice. Mix. Place in a oiled or greased 9x13 inch non-stick baking pan. Bake in a preheated 400 ˚ F oven for about 20-23 minutes. (I haven't tried it in other sizes of pans so it probably will take longer in those pans.)
Note: If you double the above recipe, place in a large sheet cake pan. Bake for 29 minutes.
Copyright © 2005 Barbara Pratt. All rights reserved.
Chocolate No-Bake Cereal Bars
Added 6/24/05
1/4 c honey, GF rice syrup, corn syrup, etc.
1/4 c granulated sugar
4 tablespoons acceptable margarine
1/8 teaspoon vanilla powder (equivalent to 1/2 teaspoon vanilla)
2 1/4 cups Chocolate Rice Cereal (e.g. Koala Crisp)
Add the syrup, sugar, margarine, and vanilla powder. Let everything come to a boil. Remove from heat. Add cereal. Stir. Place in an 8"x8" buttered pan. Press down until even. Let cool. Cut.
Note: These will be slightly soft (especially if your home is a little warm).
Copyright © 2005 Barbara Pratt. All rights reserved.
Rice Pudding on the Stove
Added 11/16/04
2 cups cooked short grained white rice / 3/4 cup + 1 heaping tablespoon uncooked rice (We use Calrose rice.)
1/3 cup granulated sugar
1/16 teaspoon vanilla powder
1 1/4 - 1 1/3 cups rice milk (or other substitute)
2 tablespoon GFCF unsalted margarine (You can omit this.)
Dried fruit (optional)
3 cups cooked short grained white rice / 1 1/4 cups uncooked rice (We use Calrose rice.)
1/2 cup granulated sugar
1/16 heaping teaspoon vanilla powder
1 7/8 cups + rice milk (or other substitute)
3 tablespoon GFCF unsalted margarine (You can omit this.)
Dried fruit (optional)
4 cups cooked short grained white rice / 1 2/3 cups uncooked rice (We use Calrose rice.)
2/3 cup granulated sugar
1/8 teaspoon vanilla powder
2 1/2 - 2 2/3 cups + rice milk (or other substitute)
1/4 cup GFCF unsalted margarine (You can omit this.)
Dried fruit (optional)
In a saucepan, add the rice, sugar, vanilla powder, milk, margarine, (and if desired, fruit). Stir. Let simmer until thickened. Remove from heat.
Copyright © 2004 Barbara Pratt. All rights reserved.
Pineapple Chocolate Cake/Brownies
Added 11/5/04
4 tablespoons unsweetened cocoa powder
1 3/4 cup GF flour mixture (See above.)
1 cup granulated sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
2 tablespoons flaxseed meal plus 8 tablespoons water (*See flaxseed meal gel on the top of the page.)
1/3 cup cooking oil
1 cup crushed pineapple
1/4 cup orange juice or GFCF milk substitute
Prepare the flaxseed gel. In a bowl, combine the cocoa powder, GF flour mixture, baking soda, sugar, salt, and nutmeg. Add the flax gel mix, oil, crushed pineapple, and orange juice. Mix. Place in a greased 9x13 inch non-stick baking pan. Bake in a preheated 375 ˚ F oven for about 25-30 minutes. (I haven't tried it in other sizes of pans so it probably will take longer in those pans.)
Note: If you use orange juice, it has a sticky top, so I don't recommend frosting the top.
Copyright © 2005 Barbara Pratt. All rights reserved.
Spice Cake
Added 11/5/04
1 3/4 cup GF flour mixture (See above.)
2/3 cup brown sugar
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon ground ginger
3/4 teaspoon ground nutmeg
3/4 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons flaxseed meal plus 6 tablespoons water (*See flaxseed meal gel on the top of the page.)
1/3 cup cooking oil
3 tablespoon molasses
3/4 cup rice milk (or other milk substitutes)
Prepare the flaxseed gel. In a bowl, combine GF flour mixture, sugars, salt, ginger, nutmeg, baking powder and baking soda. Add the flaxseed gel mix, oil, molasses, honey, and milk. Mix. Place in a greased 9x13 inch non-stick baking pan. Bake in a preheated 375 ˚ F oven for about 20-25 minutes. (I haven't tried it in other sizes of pans so it probably will take longer in those pans.) Let cool completly so it won't fall apart in your hands.
Note: You do not need to frost this cake.
Copyright © 2004 Barbara Pratt. All rights reserved.
Ginger Cookies
gluten-free; wheat-free; dairy-free; casein-free; egg-free; soy-free; corn-free
Created 8/13/04
1 1/4 cup brown rice flour
1/4 cup sweet rice flour
1/4 cup tapioca starch
1/3 cup granulated sugar
1/3 cup brown sugar
1/4 teaspoon baking soda
1/4 teaspoon guar (xanthum) gum
1/8 teaspoon ground ginger
1/4-1/2 teaspoon ground cinnamon or other spice
1/8 teaspoon salt
2 tablespoons cooking oil
1 tablespoon molasses
1/2 cup acceptable rice milk; other milk substitute; water, etc.
In a bowl, combine the rice flour, sweet rice flour, tapioca starch, sugars, baking soda, guar gum (xanthan), ginger, cinnamon, and salt. Mix. Add the oil, molasses, and milk/water to the flour mixture. Mix. Drop by cookie scoops or spoonfuls. Bake in a preheated 375˚ F oven for about 12-14 minutes or until they keep there shape on top or are slightly brown on the bottom.
Copyright © 2004 Barbara Pratt. All rights reserved.
Ginger Cookies #2
Created 9/6/04
1 3/4 cup GF flour mixture (See above.)
1/4 teaspoon salt
1/2 teaspoon baking soda
1/8-1/4 teaspoon ground ginger
1/4-1/2 teaspoon cinnamon or other spice
1/3 cup granulated sugar
1/3 cup brown sugar
1/4 cup cooking oil (You can use less oil. Just increase the liquid by the amount you reduce.)
1 tablespoon molasses
1/3 cup rice milk (other milk substitutes) or water
2 tablespoons ground flaxseed meal plus 6 tablespoons water (*See flaxseed meal gel on the top of the page.)
1/4-1/2 cup raisins or other dried fruit; optional
Prepare the flaxseed gel. In a bowl, GF flour mixture, sugars, baking soda, ginger, cinnamon, and salt. Mix. Add the oil, molasses, and milk/water to the flour mixture. Mix. (If desired, add raisins or other dried fruit. Mix.) Drop by cookie scoops or spoonfuls. Bake in a preheated 375˚F oven for about 12-14 minutes or until they keep there shape on top or are slightly brown on the bottom.
gluten-free; wheat-free; dairy-free; casein-free; egg-free; soy-free; corn-free
Created 8/13/04
1 1/4 cup brown rice flour
1/4 cup sweet rice flour
1/4 cup tapioca starch
1/3 cup granulated sugar
1/3 cup brown sugar
1/4 teaspoon baking soda
1/4 teaspoon guar (xanthum) gum
1/8 teaspoon ground ginger
1/4-1/2 teaspoon ground cinnamon or other spice
1/8 teaspoon salt
2 tablespoons cooking oil
1 tablespoon molasses
1/2 cup acceptable rice milk; other milk substitute; water, etc.
In a bowl, combine the rice flour, sweet rice flour, tapioca starch, sugars, baking soda, guar gum (xanthan), ginger, cinnamon, and salt. Mix. Add the oil, molasses, and milk/water to the flour mixture. Mix. Drop by cookie scoops or spoonfuls. Bake in a preheated 375˚ F oven for about 12-14 minutes or until they keep there shape on top or are slightly brown on the bottom.
Copyright © 2004 Barbara Pratt. All rights reserved.
Ginger Cookies #2
Created 9/6/04
1 3/4 cup GF flour mixture (See above.)
1/4 teaspoon salt
1/2 teaspoon baking soda
1/8-1/4 teaspoon ground ginger
1/4-1/2 teaspoon cinnamon or other spice
1/3 cup granulated sugar
1/3 cup brown sugar
1/4 cup cooking oil (You can use less oil. Just increase the liquid by the amount you reduce.)
1 tablespoon molasses
1/3 cup rice milk (other milk substitutes) or water
2 tablespoons ground flaxseed meal plus 6 tablespoons water (*See flaxseed meal gel on the top of the page.)
1/4-1/2 cup raisins or other dried fruit; optional
Prepare the flaxseed gel. In a bowl, GF flour mixture, sugars, baking soda, ginger, cinnamon, and salt. Mix. Add the oil, molasses, and milk/water to the flour mixture. Mix. (If desired, add raisins or other dried fruit. Mix.) Drop by cookie scoops or spoonfuls. Bake in a preheated 375˚F oven for about 12-14 minutes or until they keep there shape on top or are slightly brown on the bottom.
Copyright © 2004 Barbara
Pratt. All rights reserved.
Other
Desserts
Pudding
Rice Pudding on the Stove
Rice Pudding on the Stove #2 A version that does not have any major allergens. Added 11/16/04
Pudding
Rice Pudding on the Stove
Rice Pudding on the Stove #2 A version that does not have any major allergens. Added 11/16/04
All recipes are:
Copyright © 2004-2005, 2007 Barbara Pratt. All rights reserved.
Copyright © 2004-2005, 2007 Barbara Pratt. All rights reserved.