Gluten Free Pumpkin Marbled Brownies

deliciouslyglutenfree:

This recipe is a take off of an original recipe of mine. I usually make this one with peanut butter but I decided to go the holiday route and make them with pumpkin. I’m not usually one for pumpkin recipes, I like pumpkin pie and bread and that’s about it. This recipe was definitely a tester one for me. In the end they turned out a lot better then I had expected. Hope you like them as well! 

Gluten Free Marbled Pumpkin Brownies

1 Cup of Butter (2 Sticks)

2 Cups Sugar

2 Tbsp Vanilla

4 Eggs

3/4 Cup Hershey’s Cocoa Powder

1 Cup Gluten Free Flour (Bob’s Red Mill) 

1/2 Tsp Baking Powder

1 Tsp xanthan gum

1/4 Tsp salt

4 oz Cream Cheese

1 15 oz can Pumpkin 

1/2 Cup sugar

1 Tbsp Pumpkin Spice 

1. Preheat oven to 350 degrees. Spray a 13x9 pan with cooking spray.

2. Melt Butter in a medium sauce pan. Remove from heat and add the sugar and vanilla. Mix Well. 

3. Pour into a separate bowl. Add Eggs one at a time until well blended. Add cocoa, GF flour, baking powder, xanthan gum, and salt. Mix well. 

4. Pour into prepared pan. Set to the side momentarily. 

5. Whisk together pumpkin, cream cheese, sugar, and pumpkin spice. Pour evenely over the top of the brownies.

6. Take a knife and swirl the pumpkin topping with the brownies to create the marbled effect. 

7. Bake in the oven for 40- 45 minutes until a toothpick pushed in the middle of the brownies comes out clean. 

8. I know you want to eat them right when they get out because the look amazing, but I advise you don’t. It hurts. Let them cool for a little bit, but they are delicious to eat warm. 

Makes 24 Brownies, 150 Calories each.

(via lovely-moonchild)

glutenfreethings: Submitted by michellemmmm
glutenfreefodder: Gluten Free Vanilla Cheesecake Cupcakes with Home-made Blackberry Jam Compote Ingredients:   ¾ packet of digestive biscuits 75g unsalted butter 6 tbsp icing sugar 400g cream cheese 6 tbsp icing sugar Juice of ½ lemon Tsp vanilla essence 600ml double cream   Recipe:   Crush the gluten free digestive biscuits and heat them up in a saucepan with butter & sugar so it slightly caramelizes. Pop into muffin paper cup-cases and leave to set. For the vanilla cream cheese, put the cream cheese in a large bowl. Add the vanilla essence & icing sugar; beat until smooth, next add the lemon. In another bowl, lightly whip the cream to soft peaks, then fold into the cream cheese mixture. Spoon the cream cheese mixture into the paper cup-cases & leave in the fridge to set. Garnish with home-made blackberry jam (jam recipe).
glutenfreenoms: CHOCOLATE CHIP COOKIE DOUGH DIP Recipe and photo from Food.com 1/2 cup butter 1/3 cup brown sugar 1 teaspoon (gluten free) vanilla extract 1 (8 ounce) package cream cheese 1/2 cup confectioners’ sugar 3/4 cup semisweet mini chocolate chips 1/2 cup chopped nuts (optional) Directions: In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)  Remove from heat, whisk in the vanilla and set aside to cool.  Beat the cream cheese and confectioner’s sugar for 1 minute.  Slowly beat in the cooled butter mixture and beat again for another minute.  Stir in the chocolate chips and nuts, if using.  Pour into a serving bowl and refrigerate.  Garnish with additional chocolate chips or nuts, if you choose.

Gluten Free Chicken and Dumplings ↘

glutenfreenoms: COOKIES AND CREAM NO BAKE CHEESECAKES. Recipe and photo from Simply Gluten Free. Five ingredients.  Just five simple ingredients that you may already have in your house.  I cannot wait to bake these and get them in my mouth! 21 Kinnitoos 1 cup heavy cream 8 ounces cream cheese, softened ½ cup sugar 1 teaspoon pure vanilla extract Directions: Place paper liners in the cups of a standard muffin pan (12 cups).Take 3 of the cookies, cut them in quarters for garnish and set aside. Place 12 cookies in a plastic freezer bag and pound them with a rolling pin until they turn into fine crumbs. Divide the crumbs among the muffin cups and press down firmly and evenly. Place the remaining cookies in the bag and break them up so that there are bigger pieces of cookie as well as some crumbs. Whip the cream on high speed until stiff peaks form with a hand held mixer. Place the cream cheese, sugar and vanilla in a large mixing bowl and beat on high speed until smooth and well blended. Fold in the whipped cream and the crushed cookie pieces. Spoon the mixture into the muffin cups. Place one of the quartered cookies on top of each cheesecake. Refrigerate until serving, at least 5 minutes, up to a day ahead. Makes 12 mini cheesecakes

currently making my first gluten-free bread!

it’s basically a nut loaf, but we’ll see how it turns out!

beyondthegreyskyy: glutenfreenoms: PIEROGIES! Recipe and photo from Celiac Teen. I cannot express how excited I was to stumble across this recipe.  Where I am from, pierogies are comfort food.  We even have a shop in my hometown that makes homemade pierogi.  I can’t wait to make a food that I miss so much! 1 cup tapioca starch/flour (4.65 ounces) 1 cup sweet rice flour (5.25 ounces) 1/2 cup millet flour (2.85 ounces) 1/2 cup brown rice flour (3.00 ounces) 1 tbsp xanthan gum 1 tsp salt 1/2 cup milk 1/2 cup whipping cream 3 egg whites Directions: Whisk together dry ingredients in a large bowl. Stir in wet ingredients until it comes together. This will be a slow process. Once you have a piece that is big enough to knead, do so, slowly adding in some of the crumbly bits. Take a bit at a time, until it is all incorporated. Once the dough is pliable and feels good under your hands, with no streaks of dry flour in it, form into a ball. Cut off 1/4 of the ball and place the rest in your bowl, with a damp paper towel over-top to keep it moist. Knead your quarter a little bit more, then roll out the dough, turning and moving as you go. I didn’t flour the surface because mine didn’t need it, but if yours is sticking quite well to the counter, roll out on a floured surface. Once the dough is quite thin (a few millimeters tall), cut into circles (a glass works great for this). If the cut circles need a touch of individual rolling, do so. Place a small amount of filling (~ 1 tsp, depending on the size of your circles) in the centre and pinch the top together, then go up the side from bottom to the top and repeat on the other side, sealing up to the top. Finally, seal with a fork by going around the edge. Flip over and repeat. Use the rest of the dough, one quarter at a time, until all of your pierogi are finished. Knead together scraps and re-roll. They did not suffer from being re-rolled. To cook, bring water to a boil. Salt as desired. Cook pierogi in the boiling water for five minutes. If freezing first, freeze on a flat surface in a single layer until frozen. Once frozen, place in a freezer plastic bag until needed. Mine were eaten within two days, but I suspect they would last at least one week, if not two in the freezer. When cooking them from frozen, do not thaw. Simply cook in boiling water for 5 minutes, the same as fresh. Celiac Teen recommends filling your pierogi with one 500 g package of ricotta (drained), 3 large egg yolks and some salt and pepper. My favorite filling is potatoes, kielbasi, and velveeta. Makes 36-40 pierogies YES!!!! my grandparents better make me these kind of pierogies when I go visit them…it sucks when you can’t eat half of the foods your Russian/Jewish family makes for you. :(

littlestoyster:

So I haven’t ate gluten in forever (I’ve been super good!) and I keep getting terrible headaches that aren’t sinus related.  I’m reading through my shampoo and conditioner out of curiosity, guess what’s in my shampoo? Wheat protein!  I talk to a doctor friend and guess what maybe causing my headaches? My shampoo.  Time to make another switch.


Here is a list of scientific words that mean gluten protein in shampoo and conditioners (because they’re sneaky little buggers):

  • hordeum vulgare
  • secale cereale
  • triticum vulgare
  •  avena sativa
  • amino peptide complex
  • samino peptide complex
  • hydrolyzed vegetable protein
  • hydrolyzed malt extract
  • phytosphingosine extract
  • stearyldimoniumhydroxypropyl
  • hydroxypropyltrimonium
  • beta glucan
  • prolamine
  • maltodextrin (unless it specifically states ‘from corn’)
  • cyclodextrin
  • etc.