tag:www.foodfanatic.com,2005:/authors/sharon-l/rssSharon L.2020-02-13T10:00:20-05:00tag:www.foodfanatic.com,2005:Post/46402020-02-13T10:00:00-05:002024-01-06T18:59:33-05:00Gluten Free Banana Bread Bars Recipe<div class="row-fluid">
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/gluten-free-banana-bread-bars-recipe/">Gluten Free Banana Bread Bars Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>2 cups All-Purpose Gluten Free Flour, (see notes)</li>
<li>3/4 teaspoon Xanthan Gum, (omit if your flour blend contains it)</li>
<li>1 teaspoon Baking Powder</li>
<li>1/2 teaspoon Baking Soda</li>
<li>1/2 teaspoon Fine Sea Salt</li>
<li>1/2 cup Granulated Sugar</li>
<li>1 cup Mashed Banana</li>
<li>1/2 cup Light Brown Sugar</li>
<li>1/3 cup Avocado Oil, (or canola oil)</li>
<li>2 large Eggs, room temperature</li>
<li>2/3 cup Milk, (dairy free or regular milk), room temperature</li>
<li>1 teaspoon Pure Vanilla Extract</li>
</ul>
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<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat oven to 350°F and spray a 9x9 inch square pan with non-stick spray and line with parchment paper.</li>
<li>
In a large bowl, whisk together the flour, xanthan gum, baking powder, baking soda, salt, and granulated sugar.</li>
<li>
In a separate bowl, whisk together the mashed banana, brown sugar, oil, eggs, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir to combine.</li>
<li>
Pour the batter into the prepared pan and bake at 350°F for 25-30 minutes or until a toothpick or cake tester comes out clean or with a few moist crumbs attached. Cooking time will vary depending on your oven - mine took 29 minutes.</li>
<li>
Cool the bread in the pan on a cooling rack. Cut into 16 pieces and serve slightly warm or room temperature.</li>
<li>
To store, wrap tightly in foil or store slices in an air-tight container. It will stay fresh up to 3 days. This bread also freezes well. To freeze, slice into individual pieces and freeze in a freezer bag.</li>
</ol>
<p>
</p>
</div>
</div>
<h3>Notes</h3>
<p></p>
<ul><li>I use my <a href="https://www.whattheforkfoodblog.com/2016/01/14/nightshade-free-gluten-free-flour-mix/" target="_blank" rel="nofollow">Nightshade-Free Gluten Free Flour Blend</a> in these banana bars. If your flour blend contains xanthan gum, omit the amount called for in the recipe.</li></ul>
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Sharon L.tag:www.foodfanatic.com,2005:Post/46262020-02-05T10:00:00-05:002021-05-13T15:06:11-04:00Gluten Free Mocha Muffins Recipe<div class="row-fluid">
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/gluten-free-mocha-muffins-recipe/">Gluten Free Mocha Muffins Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>1 1/2 cups <a href="https://www.whattheforkfoodblog.com/2016/01/14/nightshade-free-gluten-free-flour-mix/" target="_blank" rel="nofollow">Sharon’s Nightshade-Free Gluten Free Flour Blend</a>, or Gluten Free All-Purpose Flour (215g)</li>
<li>1/2 cup Dutch Processed Cocoa</li>
<li>1 teaspoon Xanthan Gum, (omit if your flour blend contains it)</li>
<li>3/4 cup Granulated Sugar, (152g)</li>
<li>1 teaspoon Baking Powder</li>
<li>1/2 teaspoon Baking Soda</li>
<li>1/2 teaspoon Fine Sea Salt</li>
<li>1 cup Chocolate Chips, or Chocolate Chunks</li>
<li>2 large Eggs, room temperature</li>
<li>1/2 cup Buttermilk, room temperature (see notes for dairy free)</li>
<li>1/2 cup Strong Brewed Coffee, room temperature</li>
<li>1/2 cup Avocado Oil, (or neutral oil of choice)</li>
<li>1 teaspoon Pure Vanilla Extract</li>
</ul>
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<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat oven to 400°F and line a 12-cup muffin tin with paper liners or spray with non-stick spray.</li>
<li>
In a large bowl, whisk together the gluten free flour, cocoa powder, xanthan gum, granulated sugar, baking powder, baking soda, and salt. Stir in the chocolate chips and then set the bowl aside.</li>
<li>
In a medium bowl, whisk together the eggs, buttermilk, coffee, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until combined.</li>
<li>
Transfer the batter to the prepared muffin cups, dividing the batter evenly.</li>
<li>
Bake the muffins at 400°F for 15-18 minutes or until done. Cool the muffins in the pan for 5 minutes and then remove them from the pan to cool completely on a wire rack.</li>
</ol>
</div>
</div>
<h3>Notes</h3>
<p></p>
<ul>
<li>I used my Nightshade Free Gluten Free Flour Blend in this recipe.
To make this recipe dairy free, use 1/2 cup unsweetened coconut milk beverage (or dairy free milk of choice) plus 1 1/2 teaspoons white vinegar in place of the buttermilk.</li>
<li>Store leftovers at room temperature in an air-tight container up to 3 days. These muffins also freeze well in a freezer bag.</li>
<li>Defrost at room temperature or in the microwave.</li>
</ul>
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Sharon L.tag:www.foodfanatic.com,2005:Post/46102020-01-18T10:00:00-05:002022-02-16T16:14:29-05:00Gluten Free Garlic Herb Biscuits Recipe<div class="row-fluid">
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/gluten-free-garlic-herb-biscuits-recipe/">Gluten Free Garlic Herb Biscuits Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>2 cups All-Purpose Gluten Free Flour, (see notes)</li>
<li>1 teaspoon Xanthan Gum, (omit if your flour blend has it)</li>
<li>1 teaspoon Fine Sea Salt, (6g)</li>
<li>1 tablespoon Baking Powder, (12g)</li>
<li>1/2 teaspoon Baking Soda, (3g)</li>
<li>1/2 teaspoon Garlic Powder, (2g)</li>
<li>1 tablespoon Fresh Rosemary, minced</li>
<li>1 tablespoon Fresh Parsley, minced, plus more for garnish</li>
<li>6 tablespoons Unsalted Butter, (87g) cubed and very cold</li>
<li>3/4 cup Buttermilk, (188ml) cold, plus 1 tablespoon, divided</li>
<li>1 tablespoon Butter, melted</li>
</ul>
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<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat oven to 425°F and grease a baking sheet or line it with a silicone baking mat or parchment paper.</li>
<li>
Add the gluten-free flour, xanthan gum, salt, baking powder, baking soda, and garlic powder to a large bowl and whisk together. Whisk in the minced rosemary and parsley.</li>
<li>
Add the cubed butter and cut in with a pastry cutter or two forks until it resembles coarse crumbs.</li>
<li>
Stir in ¾ cup buttermilk and mix until just combined. Add an additional tablespoon buttermilk as needed to moisten all of the flour/dry ingredients.</li>
<li>
Turn the dough out onto a floured surface and gently pat into a rectangle. Fold the rectangle into 3rds and turn the dough a half turn. Then flatten into a rectangle until the dough is about a ½-¾ inch thick.</li>
<li>
Cut the dough with a 2 ½ inch biscuit cutter and place the biscuits on the prepared baking sheet, the edges of the biscuits should be touching.</li>
<li>
Re-roll the dough as needed (by stacking the scraps and flattening). If using a 2 ½ -inch biscuit cutter there will be about 11- 12 biscuits total but will depend on how thick you cut them.</li>
<li>
Refrigerate the biscuits at least 30 minutes to ensure that the butter stays nice and cold. This is especially important if your house/kitchen is warm and humid.</li>
<li>
Brush the tops of the biscuits with the remaining 1 tablespoon of buttermilk then bake for 12-15 minutes or until the biscuits are browned and baked through.</li>
<li>
Once baked, brush the tops of the biscuits with the melted butter and sprinkle with additional parsley.</li>
<li>
Serve warm or room temperature.</li>
</ol>
</div>
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Sharon L.tag:www.foodfanatic.com,2005:Post/46012020-01-13T10:00:00-05:002021-05-13T15:06:10-04:00Gluten Free Double Chocolate Chunk Cookies Recipe<div class="row-fluid">
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/gluten-free-double-chocolate-chunk-cookies-recipe/">Gluten Free Double Chocolate Chunk Cookies Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>1 1/2 cups All-Purpose Gluten Free Flour, (see note 1)</li>
<li>1/2 cup Dutch Processed Cocoa</li>
<li>3/4 teaspoon Xanthan Gum</li>
<li>1/2 teaspoon Fine Sea Salt</li>
<li>1/2 teaspoon Baking Soda</li>
<li>1/4 teaspoon Baking Powder</li>
<li>1/2 cup Butter, melted and cooled</li>
<li>1 cup Light Brown Sugar, packed</li>
<li>1/4 cup Granulated Sugar</li>
<li>1 large Egg, room temperature</li>
<li>1 1/2 teaspoons Pure Vanilla Extract</li>
<li>1 1/4 cups Chocolate Chips, or chocolate chunks</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
In a medium bowl, whisk together the gluten free flour, cocoa powder, xanthan gum, salt, baking soda, and baking powder. Set aside.</li>
<li>
Add the melted butter, brown sugar, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium low speed until completely combined.</li>
<li>
Add the egg and vanilla extract then mix to combine and the mixture is smooth and creamy and turns lighter in color. Then scrape down the bowl with a spatula.</li>
<li>
Add the dry ingredients to sugar mixture and mix on low until all of the dry ingredients are incorporated. Mix in the chocolate chunks/chips.</li>
<li>
Cover the bowl with plastic wrap and chill the dough for 2 hours.</li>
<li>
Once the dough has chilled, preheat the oven to 350 degrees and line 2 baking pans with silicone mats or parchment paper.</li>
<li>
Use a large cookie scoop (3 tablespoons) to portion the cookie dough into 18 cookies. Roll each portion into a ball then place on the prepared baking mats. Gently press down slightly to flatten the top.</li>
<li>
Bake for 10-12 minutes (see note 3).</li>
<li>
When the cookies come out of the oven, press a few extra pieces of chocolate into the tops of the cookies, if desired.</li>
<li>
Cool the cookies on the pan on a wire rack for 10 minutes. Transfer the cookies to a wire rack and cool completely.</li>
</ol>
</div>
</div>
<h3>Notes</h3>
<p></p>
<ul>
<li>I use my <a href="https://www.whattheforkfoodblog.com/2016/01/14/nightshade-free-gluten-free-flour-mix/" target="_blank" rel="nofollow">Nightshade Free Gluten Free Flour Blend</a> in this recipe. If you use a blend that contains xanthan gum, omit the amount called for in the recipe.</li>
<li>Hershey’s Special Dark Cocoa can be subbed for the Dutch Processed Cocoa powder but I don’t recommend using Natural Cocoa Powder, it will yield a drier cookie with less flavor.</li>
<li>I like to bake 6 cookies at a time on the center rack for even baking. I bake in batches leaving the dough in the fridge when not in use.</li>
<li>To freeze the cookie dough, portion your cookie dough out, form into balls, and flatten slightly and press a couple chocolate chips into the dough. Freeze on a sheet pan until completely frozen. Transfer to a freezer bag for storage. Bake the frozen cookie dough for 12-14 minutes.</li>
</ul>
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Sharon L.tag:www.foodfanatic.com,2005:Post/45512019-12-14T10:00:00-05:002022-12-25T00:31:13-05:00Gluten Free Eggnog Bread Recipe<div class="row-fluid">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Gluten Free Eggnog Bread Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/gluten-free-eggnog-bread-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/gluten-free-eggnog-bread-recipe/">Gluten Free Eggnog Bread Recipe</a></h2>
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<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<b>For the Bread:</b>
<ul class="ingredients">
<li>2 cups <a href="https://www.whattheforkfoodblog.com/2016/01/14/nightshade-free-gluten-free-flour-mix/" target="_blank" rel="nofollow">Sharon’s Nightshade-Free Gluten Free Flour Blend</a>, (see notes)</li>
<li>1 teaspoon Xanthan Gum</li>
<li>1 teaspoon Baking Powder</li>
<li>1/2 teaspoon Baking Soda</li>
<li>1/2 teaspoon Fine Sea Salt</li>
<li>1/4-1/2 teaspoon Ground Nutmeg, (see notes)</li>
<li>1 cup Granulated Sugar</li>
<li>2 large Eggs, room temperature</li>
<li>1 cup Eggnog, room temperature</li>
<li>1/3 cup Avocado Oil, (canola or vegetable oil can be subbed)</li>
<li>1 tablespoon White Vinegar</li>
<li>1 1/2 teaspoons Pure Vanilla Extract</li>
</ul>
<b>For the Icing:</b>
<ul class="ingredients">
<li>1 cup Powdered Sugar</li>
<li>1 tablespoon Butter, softened</li>
<li>1-2 tablespoons Eggnog</li>
<li>1/2 teaspoon Pure Vanilla Extract</li>
<li>1/2 teaspoon Rum Extract</li>
<li>pinch of Fine Sea Salt</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat oven to 350°F. Spray a 9x5 inch loaf pan with non-stick spray and then line it with parchment paper.</li>
<li>
In a large bowl, whisk together the gluten free flour, xanthan gum, baking powder, baking soda, salt, and nutmeg. Set aside.</li>
<li>
In a medium bowl, whisk together the eggs, eggnog, oil, vinegar, and vanilla extract.</li>
<li>
Pour the wet ingredients into the dry ingredients and mix until just combined.</li>
<li>
Transfer the batter to the prepared baking pan and bake at 350 degrees for 50-55 minutes or until a cake tester comes out clean.</li>
<li>
Cool completely on a wire rack before icing.</li>
<li>
To make the icing, add the powdered sugar, butter, 1 tablespoon eggnog, vanilla extract, rum extract, and a pinch of salt to a large bowl.</li>
<li>
Use an electric hand mixer to mix until smooth and creamy. Add an extra tablespoon of eggnog to thin if the icing is too thick. Spread over the cooled bread and top with freshly grated nutmeg or a very small sprinkle of ground nutmeg (optional).</li>
</ol>
<p>
</p>
</div>
</div>
<h3>Notes</h3>
<p></p>
<ul>
<li>I use my Nightshade-Free Gluten Free Flour Blend in this recipe.</li>
<li>Use 1/4 teaspoon nutmeg for a subtle hint of nutmeg. Use 1/2 teaspoon for a more pronounced nutmeg flavor.</li>
<li>If your loaf starts to brown too much in the last 10 minutes, loosely cover the baking pan with aluminum foil.</li>
</ul>
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Sharon L.tag:www.foodfanatic.com,2005:Post/45072019-12-05T10:00:00-05:002021-05-13T15:06:08-04:00Gluten Free Nutella Swirl Pumpkin Muffins Recipe<div class="row-fluid">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Gluten Free Nutella Swirl Pumpkin Muffins Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/gluten-free-nutella-swirl-pumpkin-muffins-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/gluten-free-nutella-swirl-pumpkin-muffins-recipe/">Gluten Free Nutella Swirl Pumpkin Muffins Recipe</a></h2>
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<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<ul class="ingredients">
<li>1 3/4 cups <a href="https://www.whattheforkfoodblog.com/2016/01/14/nightshade-free-gluten-free-flour-mix/" target="_blank" rel="nofollow">Sharon’s Nightshade-Free Gluten Free Flour Blend</a>
</li>
<li>1 teaspoon Xanthan Gum</li>
<li>1 teaspoon Baking Soda</li>
<li>1/2 teaspoon Fine Sea Salt</li>
<li>2 teaspoons <a href="https://www.foodfanatic.com/recipes/pumpkin-pie-spice-recipe/">Pumpkin Pie Spice</a>
</li>
<li>2 large Eggs, room temperature</li>
<li>1 cup Light Brown Sugar, lightly packed</li>
<li>1 cup Pumpkin Puree</li>
<li>1/3 cup Avocado Oil</li>
<li>1/4 cup Milk, room temperature</li>
<li>1 teaspoon Pure Vanilla Extract</li>
<li>1/4 cup Nutella, (see notes for dairy free)</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat oven to 400°F and line a standard muffin tin with 12 paper liners or spray well with non-stick spray.</li>
<li>
In a large bowl, whisk together the gluten free flour, xanthan gum, baking soda, salt, and pumpkin pie spice. Set aside.</li>
<li>
In a medium bowl, whisk together the eggs, brown sugar, pumpkin puree, oil, milk, and vanilla extract.</li>
<li>
Pour the wet ingredients into the dry ingredients and stir until combined. Transfer the batter evenly between the 12 muffin cups.</li>
<li>
Top each muffin with 1 teaspoon of the Nutella and use a toothpick to swirl into the batter.</li>
<li>
Bake the muffins at 400°F for 16-20 minutes. Cool in the pan for 5 minutes then remove and cool on a wire rack. Serve warm or room temperature.</li>
</ol>
</div>
</div>
<h3>Notes</h3>
<p></p>
<ul>
<li>Store muffins in an airtight container up to 3 days or freeze in a freezer bag up to 2 months. </li>
<li>I use my Nightshade Free Gluten Free Flour Blend in this recipe. If you use a flour blend that contains xanthan gum, omit the amount called for in the recipe.</li>
<li>To make these muffins dairy free, use unsweetened coconut milk beverage in place of the milk and use a dairy-free/vegan chocolate hazelnut spread.</li>
</ul>
<span class="hidden-print">
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Sharon L.tag:www.foodfanatic.com,2005:Post/44832019-11-14T10:00:00-05:002021-05-13T15:06:08-04:00Gluten Free Chocolate Rice Krispie Treats Recipe<div class="row-fluid">
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/gluten-free-chocolate-rice-krispie-treats-recipe/">Gluten Free Chocolate Rice Krispie Treats Recipe</a></h2>
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<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<ul class="ingredients">
<li>4 tablespoons Salted Butter</li>
<li>6 cups Miniature Marshmallows, divided</li>
<li>1 teaspoon Pure Vanilla Extract</li>
<li>6 cups Chocolate Gluten Free Crispy Rice Cereal</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Line a 9x9 inch pan with aluminum foil and spray with non-stick spray.</li>
<li>
In a medium-large pot, melt the butter over medium-low heat. When the butter is melted, reduce the heat to low and add 5 cups of the mini marshmallows. Stir frequently until the marshmallow are melted.</li>
<li>
Remove from the heat and stir in the vanilla extract and the remaining 1 cup of marshmallows. Stir to melt the marshmallows a bit (chunks of marshmallow are fine) then stir in the chocolate crispy rice cereal.</li>
<li>
When all of the cereal is coated with the marshmallow, transfer to the prepared pan. Let it sit in the pan to cool for a minute or two then use a spatula or your hands to press into the pan. I find that spraying my clean hands with non-stick spray or wetting them with a small amount of water works best.</li>
<li>
Cool completely then cut into 16-20 squares.</li>
<li>
Store in an air-tight container at room temperature for up to 4 days.</li>
</ol>
</div>
</div>
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Sharon L.tag:www.foodfanatic.com,2005:Post/44402019-11-06T10:00:00-05:002021-05-13T15:06:07-04:00Gluten Free Cranberry Banana Bread Recipe<div class="row-fluid"><div class="span12">
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/gluten-free-cranberry-banana-bread-recipe/">Gluten Free Cranberry Banana Bread Recipe</a></h2>
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<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<ul class="ingredients">
<li>2 cups <a href="https://www.whattheforkfoodblog.com/2016/01/14/nightshade-free-gluten-free-flour-mix/" target="_blank" rel="nofollow">Sharon’s Nightshade-Free Gluten Free Flour Blend</a>, (260g)</li>
<li>3/4 teaspoon Xanthan Gum</li>
<li>1 teaspoon Aluminum Free Baking Powder</li>
<li>1/2 teaspoon Baking Soda</li>
<li>1/2 teaspoon Fine Sea Salt</li>
<li>1/2 cup Granulated Sugar, (97g)</li>
<li>1 cup Dried Cranberries, (130g)</li>
<li>1/2 cup Chopped Walnuts, (61g)</li>
<li>1 cup Mashed Banana, (230g)</li>
<li>1/2 cup Light Brown Sugar, (112g)</li>
<li>2/3 cup Milk, (158ml), room temperature (regular or dairy free)</li>
<li>1/3 cup Avocado Oil, (80ml)</li>
<li>1 teaspoon Pure Vanilla Extract</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat oven to 350°F and coat a 9x5-inch (23x13-cm) loaf pan with homemade pan release or spray with non-stick spray then line with parchment paper.</li>
<li>
In a large bowl, whisk together the gluten free flour blend, xanthan gum, baking powder, baking soda, salt, and granulated sugar. Stir in the dried cranberries and walnuts. Break up any clumps of cranberries and then set aside.</li>
<li>
In a medium bowl, whisk together the mashed banana, eggs, brown sugar, milk, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until combined.</li>
<li>
Transfer the batter into the prepared pan. Sprinkle the top of the banana bread with a few chopped walnuts and dried cranberries if desired – no more than 1-2 tablespoons total. Bake for 55 to 65 minutes or until a tester comes out clean.</li>
<li>
Cool in the pan for 20 minutes then cool completely on a wire rack.</li>
</ol>
</div>
</div>
<h3>Notes</h3>
<p></p>
<ul>
<li>I use my <a href="https://www.whattheforkfoodblog.com/2016/01/14/nightshade-free-gluten-free-flour-mix/" target="_blank" rel="nofollow">Nightshade-Free Gluten Free Flour Blend</a> in this recipe.</li>
<li>Store wrapped tightly in plastic wrap at room temperature for up to 3 days. To freeze, tightly wrap the whole loaf, sliced or unsliced, in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months.</li>
</ul>
<span class="hidden-print">
<h3>Recommended</h3>
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</div></div>Sharon L.tag:www.foodfanatic.com,2005:Post/44292019-10-17T10:00:00-04:002021-05-13T15:06:07-04:00Gluten Free Pumpkin Pie Recipe<div class="row-fluid"><div class="span12">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Gluten Free Pumpkin Pie Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/gluten-free-pumpkin-pie-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/gluten-free-pumpkin-pie-recipe/">Gluten Free Pumpkin Pie Recipe</a></h2>
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<div class="clearfix">
<h3>Ingredients</h3>
<ul class="ingredients">
<li>1 9-inch <a href="https://www.whattheforkfoodblog.com/2015/08/17/gluten-free-pie-crust-recipe/" target="_blank" rel="nofollow">Gluten-Free Pie Crust</a>
</li>
<li>1 15-ounce can Pumpkin Puree</li>
<li>2 large Eggs, room temperature</li>
<li>1/2 cup Granulated Sugar, (101g)</li>
<li>1/4 cup Light Brown Sugar, (58g)</li>
<li>1 teaspoon Ground Cinnamon, (2g)</li>
<li>1/4 teaspoon Ground Ginger</li>
<li>1/8 teaspoon Ground Cloves</li>
<li>1/4 teaspoon Ground Nutmeg</li>
<li>1/2 teaspoon Fine Sea Salt</li>
<li>12 ounce can Evaporated Milk, (see notes)</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat oven to 425°F.</li>
<li>
Prepare the pie crust and place in a 9-inch pie plate. Place in the refrigerator while you prepare the filling.</li>
<li>
In a medium bowl, whisk together the pumpkin puree, eggs, granulated sugar, light brown sugar, cinnamon, ginger, cloves, nutmeg, and salt. Whisk in the evaporated milk until incorporated.</li>
<li>
Pour the filling into the cold crust and bake on the center rack for 15 minutes.</li>
<li>
After 15 minutes, reduce the oven temperature to 350°F.</li>
<li>
Bake at 350°F for 30-50 minutes. The pie is done when the edges are set and the middle 2 inches of the pie is still slightly jiggly.</li>
<li>
Cool on a wire rack for 2 hours then serve or refrigerate until ready to serve.</li>
<li>
Serve with homemade whipped cream.</li>
</ol>
</div>
</div>
<h3>Notes</h3>
<p></p>
<ul><li>For Lactose Free, use an 11 oz. container of Carnation Lactose Free Evaporated Milk.</li></ul>
<li>For Dairy Free, make my pie crust with the dairy free/vegan option and use Nature’s Charm Evaporated Coconut Milk.</li>
<span class="hidden-print">
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</div></div>Sharon L.tag:www.foodfanatic.com,2005:Post/44182019-10-08T10:00:00-04:002021-05-13T15:06:07-04:00Gluten Free Apple Upside-Down Cake Recipe<div class="row-fluid"><div class="span12">
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/gluten-free-apple-upside-down-cake-recipe/">Gluten Free Apple Upside-Down Cake Recipe</a></h2>
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<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<b>For the Apple Layer:</b>
<ul class="ingredients">
<li>1 large Golden Delicious Apple, peeled and sliced (about 160 grams)</li>
<li>2 teaspoons Fresh Lemon Juice</li>
<li>1/2 teaspoon Ground Cinnamon</li>
<li>1/4 cup Unsalted Butter, melted</li>
<li>1/2 cup Light Brown Sugar, packed (115g)</li>
</ul>
<b>For the Cake:</b>
<ul class="ingredients">
<li>1 2/3 cups <a href="https://www.whattheforkfoodblog.com/2016/01/14/nightshade-free-gluten-free-flour-mix/" target="_blank" rel="nofollow">Sharon’s Nightshade-Free Gluten Free Flour Blend</a>
</li>
<li>1 teaspoon Xanthan Gum, (3g)</li>
<li>1/2 teaspoon Baking Powder, (2g)</li>
<li>1/2 teaspoon Fine Sea Salt, (3g)</li>
<li>1/4 cup Granulated Sugar, (51g)</li>
<li>3/4 cup Light Brown Sugar, (174g)</li>
<li>1/2 cup Unsalted Butter, melted (4 oz)</li>
<li>1 large Egg, room temperature</li>
<li>3/4 cup Buttermilk, room temperature</li>
<li>1/4 cup Apple Cider, room temperature (see notes)</li>
<li>1 teaspoon Pure Vanilla Extract</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat oven to 350°F. Spray a 9x3 inch round cake pan with non-stick spray and line the bottom with parchment paper.</li>
<li>
In a medium bowl, combine the apples, lemon juice, and ground cinnamon. Stir to coat the apples in the cinnamon. Line the bottom of the cake pan with the apples, arranging them decoratively. They can be over lapping some.</li>
<li>
Stir together the melted butter and brown sugar. Dollop the brown sugar mixture over the apples, distributing it evenly throughout the pan. Gently spread the sugar mixture over the apples the best you can. It’s ok if the apples aren’t all quite covered, the sugar will melt and spread out as the cake bakes. Set aside.</li>
<li>
In a large bowl, whisk together the gluten free flour, xanthan gum, baking powder, baking soda, salt, and granulated sugar then set aside.</li>
<li>
In a medium bowl, whisk together the light brown sugar, melted butter, egg, buttermilk, apple cider, and vanilla extract.</li>
<li>
Pour the wet ingredients into the dry ingredients and stir until the dry ingredients are incorporated.</li>
<li>
Transfer the batter to the cake pan and spread the batter evenly over the apples.</li>
<li>
Bake at 350 degrees for 50-60 minutes or until a toothpick inserted into the middle comes out clean.</li>
<li>
Let the cake cool in the pan for 15 minutes. Then run a knife along the edge of the pan. Place a flat cake plate over the top of the cake pan. Flip the plate and cake pan together to invert the cake onto the plate. Keep the cake pan over the plate for about 5 minutes before carefully removing.</li>
<li>
Remove the parchment paper and discard.</li>
<li>
Serve the cake warm or room temperature with vanilla ice cream and a drizzle of caramel sauce.</li>
</ol>
</div>
</div>
<h3>Notes</h3>
<p></p>
<ul>
<li>Omit the xanthan gum called for in this recipe if the flour blend you use already contains it.</li>
<li>If you don’t have apple cider, you sub it for ¼ cup buttermilk or ¼ cup apple juice.</li>
</ul>
<span class="hidden-print">
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</div></div>Sharon L.