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Here are the only recipes and links that I had saved that are gluten free. Thanks so much to the posters of these:

Martha Stewart’s Gluten-Free Chocolate Cake

posted by kimberlyn59 05-13-109 10:32 AM

I made this for Mother’s Day 2009. My niece has to have gluten-free and I know that some of the recipes and aLOTof the products are really not too great. I thought that with it being Martha there was a better chance of success. This was a very tasty cake. The texture was slightly tough, I found, even though the magazine says it will yield a delicate cake. But it was good – I found all three of the ‘flours’ at Whole Foods. The magazine says that the cake should be eaten right after it’s decorated. I tried some probably 5 hours after I decorated it and it tasted good still. Try not to open the oven door while baking – the cake apparently has a tendency to fall. You can leave the frosting white or dye it any color you like. I made this in one of those jumbo cupcake cake pans, tinted the frosting pale blue and topped it with white and dark chocolate curls – it was adorable.

Source of Recipe
Martha Stewart Living magazine, April 2009

CAKE LAYERS:
Vegetable oil cooking spray
11/2 cups sugar
3/4 cup brown-rice flour
1/2 cup almond flour
3/4 cup unsweetened Dutch-process cocoa powder
1/4 cup quinoa flour
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon coarse salt
2 large eggs
3/4 cup warm water
3/4 cup low-fat (1 percent) buttermilk
1 ounce (2 tablespoons) unsalted butter, room temperature
1 teaspoon pure vanilla extract

SEVEN-MINUTE FROSTING:
1 1/4 cups sugar
1/4 cup water
1 tablespoon plus 1 teaspoon corn syrup
5 large egg whites
3/4 teaspoon pure vanilla extract
Pinch of salt

CAKE LAYERS:
Preheat oven to 350 degrees.

Spray two 8-inch cake pans with cooking spray. Line bottoms with parchment and spray parchment. Whisk together dry ingredients in a mixing bowl. Add remaining ingredients, and mix until smooth, about 3 minutes. Divide batter between pans.

Bake cakes until they pull away from sides of pans, about 1 hour. Let cool in pans on wire racks. Cakes will keep, covered, for up to 1 day.

FROSTING:
Put sugar, water, corn syrup, and egg whites in a mixer bowl over a pot of simmering water. Cook, whisking occasionally, until sugar dissolves and mixture registers 160 degrees on a candy thermometer.

Attach bowl to mixer. Beat hot sugar mixture on high speed until stiff, glossy peaks form, about 7 minutes. Beat in vanilla and salt.

Serves 8.
http://www.recipecircus.com/recipes/Kimberlyn/GlutenFree/Martha39s_Gluten-Free_Chocolate_Cake.html

Gluten-Free Baked Oatmeal Casserole
Total Time: 50 minutes
Serves: 6

Ingredients
2 cups gluten-free rolled oats
1/3 cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup walnut pieces
1 cup raspberries {any berries work}
1/2 cup milk chocolate chips
2 cups milk
1 large egg
3 tablespoons butter, melted
1 tablespoon vanilla extract
1 ripe banana, peeled, 1/2-inch slices

Instructions

Preheat oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray and place on a baking sheet.

In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the walnuts, half the strawberries and half the chocolate. (Save the other half of strawberries, walnuts and chocolate for the top of the oatmeal).
In another large bowl, whisk together the milk, egg, butter and vanilla extract.

Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats.
Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar.

1. KatieJanuary 11, 2012 5:56 AM

I just made this and it’s awesome! I made it with strawberries and bananas, but unfortunately didn’t have any walnuts (i love them!). I’m already looking forward to breakfast tomorrow

ReplyDelete

1. I made this for my family of 6 (doubled) and only added half the sugar and chocolate chips (as in not doubled). We all loved it and my kids said it was the best dinner ever (we love breakfast for dinner). Then they overheard me tell my husband that there is half the sugar and the complained, but only as long as it took for another bite to reach their mouths! This would also be a great base for other fruit combos; apples and craisins, peaches and mangoes, dollop of homemade preserves swirled in…
2. Thanks for the note of sanity. With all the sugar and cholesterol, this doesn’t look like a healthy option to me.

GLUTEN FREE RECIPE LINKS:
http://www.gluten.net/recipes/
http://www.glutenfree.com/info/Recipes_Other.aspx
http://www.csaceliacs.org/recipes.php
http://www.celiac.com/categories/Gluten%252dFree-Recipes/
http://www.livingwithout.com/recipes.html
http://www.recipezaar.com/recipes/gluten-free
http://www.jonesdairyfarm.com/recipes/glutenfree.aspx?gclid=CJiQh_Sx_poCFQpgswodaixZdw