Angela's Kitchen

Cooking gluten and diary free... because everyone deserves a cookie!

desserts

Double Chocolate Chunk Cookies, Gluten Free Dairy Free

by Leave a Comment

 

Gluten-Free-Dairy-Freee-Double-Chocolate-Chunk-Cookies-AKbranded.jpg

I’m going to toot my own horn for a minute… Double Chocolate Chunk Cookies are the BEST chocolate cookies EVER! (Cue dancing in the kitchen here…) Ok, I’m back. But, honestly, these cookies, with their perfect chewy edge and soft center, intense chocolate flavor and large chocolate chunks are just the thing when chocolate craving hits. The little punch of spice is optional, but I do recommend trying it. The warmth really balances the rich chocolate.  All that AND they are gluten free and dairy free.  I’m telling’ ya – it’s cookie heaven!

These are …

Read More

Gluten & Dairy Free Christmas Cookie Countdown – Spritz Cookies

by 2 Comments

Today for the Christmas Cookie Countdown we are baking up Gluten Free Dairy Free Spritz Cookies.  I adore these buttery little morsels.  You can shape them anyway you need for any holiday (just use a different plate in your cookie press) and you can leave them plain, adorned with sprinkles, or lightly glazed with a powdered sugar icing.  So versatile!  I hope you enjoy them as much as we do.  🙂

Gluten Free Dairy Free Spritz Cookies
 
Save Print
Author:
Recipe type: gluten free, dairy free, gfcf, desserts, cookies, Christmas, holiday
Serves: 50-60 cookies, depending on size/shape of cookie
Ingredients
  • 1 1⁄2 cups gluten and dairy free margarine or gluten/dairy/soy free shortening
  • 1 cup baker’s sugar
  • 1 egg (or flax seed replacement 1 T ground golden flax + 3 T hot water)
  • 1 teaspoon gluten free almond extract or flavoring (or vanilla, if desired)
  • ½ teaspoon gluten free vanilla extract (or almond, desired)
  • 1¼ cups finely ground rice flour
  • ¾ cup sorghum flour
  • ¼ cup corn starch or arrowroot flour
  • ½ cup plus 2 tablespoons potato starch (NOT flour)
  • ½ cup plus 2 tablespoons tapioca flour/starch
  • 1 teaspoon gluten free baking powder (plus ¼ teaspoon more if using flax instead of egg)
  • 1 teaspoon xanthan gum or guar gum
  • ¼ t salt
Instructions
  1. In a mixing bowl cream sugar and margarine or shortening until fluffy. Add egg (or flax replacer) and flavoring and beat well.
  2. In another bowl whisk together rice flour, sorghum flour, corn starch,potato starch or tapioca flour, baking powder, xanthan gum, and salt. Mix well. Add to sugar mixture in mixing bowl. Add any other flavorings at this time (ie: orange zest, cinnamon, etc.). Beat until combined. Scrape down mixing bowl and mix again until all combined.
  3. Put dough into cookie press, and press out cookies onto baking sheet. Sprinkle with gluten free decorations, if desired before baking. Bake in an oven preheated to 375 for 8-10 minutes.

 

Cranberry Upside-down Cake

by 5 Comments

Above is our gluten free and dairy free version of Cranberry Upside-down Cake from Everyday Food December 2003 issue.  Ever since my son saw the picture on the magazine, he wanted to make it.  Finally, we have.  We just followed the recipe for the topping (or should I say bottom?) and put our own GFCF yellow cake recipe (for a one layer cake) over that.  You could easily use a purchased GFCF cake mix, as most of them come in one layer size.   I baked it the same as for the recipe, keeping an eye on it, and ta-da!  Tasty!  The kids gobbled it down.

Below is the recipe from Everyday Food with changes to make GFCF.

original recipe here.

 

Gluten Free Dairy Free Cranberry Upside-down Cake
 
Save Print
The topping is made by simply baking cranberries placed in a layer over sugar and spices at the bottom of the pan. As the cake bakes, the sugar caramelizes, forming a rich syrup.
Author:
Recipe type: gluten free, dairy free, desserts, Christmas, cake, holiday
Serves: 8
Ingredients
  • 2 tablespoons GFCF margarine (such as Earth Balance Buttery Spread), room temperature
  • ½ cup sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • 1¾ cups cranberries (I actually used frozen ones that were put right in the pan still frozen)
  • mix for single layer GFCF yellow cake or homemade batter for one layer gluten & dairy free cake
Instructions
  1. Preheat oven to 350°, with rack in center. Rub the bottom and sides of an 8-inch round cake pan with 2 tablespoons GFCF margarine. In a small bowl, whisk together ½ cup sugar with the cinnamon and allspice. Sprinkle mixture evenly over bottom of pan; arrange cranberries in a single layer on top.
  2. Prepare cake batter according to package directions, or make homemade batter for one layer gluten free dairy free cake.
  3. Spoon batter over cranberries in pan, and smooth top. Place pan on a baking sheet; bake cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake; invert onto a rimmed platter.