Gluten Free & Food Allergy Friendly Recipes

Dessert

Gluten Free Thumbprint Cookies

Ingredients:

1 cup butter, softened
2/3 cup sugar
2 large egg, separated
1/2 teaspoon vanilla
1/2 teaspoon almond extract
2 cups GF flour
1 teaspoon salt
1 1/2 cups chopped walnuts or pecans
Strawberry, blueberry, grape, apricot or your favorite preserves/jam

Directions:

  1. In large mixing bowl, cream butter and sugar until light and fluffy.
  2. Add egg yolk, vanilla and almond extract; mix well.
  3. Add flour and salt; beat well.
  4. Form dough into 1-inch balls.
  5. In small bowl, beat egg white lightly.
  6. Preheat oven to 300 degrees.
  7. Dip each ball first in egg white, then in nuts, rolling to coat.
  8. Place on parchment paper lined cookie sheet.
  9. Using your thumb, make an indentation in middle of each cookie.
  10. Bake 25 minutes and remove to wire rack.
  11. While cookies are still warm, put a dab of preserves in each indentation.

Makes approximately 30 cookies.

Dessert

Gluten and Dairy Free Pumpkin Pie

Ingredients:

29 oz can of Libby’s 100% pure pumpkin
1  cup brown sugar
1  cup granulated sugar
1  teaspoon salt
2  teaspoon cinnamon
1  teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon allspice
4  eggs, beaten or the equivalent
¼  cup margarine, ghee or non-dairy shortening, melted (I used the spectrum shortening)
1  unbaked gluten-free 10-inch pie shell (we like the gluten free pantry pie crusts)

1. Preheat oven to 450 degrees.
2. In a large bowl, mix together pumpkin, sugars, salt and spices.
3. In a small bowl, mix together eggs and melted margarine or ghee. Add to pumpkin mixture.
4. Pour filling into an unbaked pie shell. Bake for 15 minutes in preheated oven. Reduce heat to 350 degrees and bake 40-50 minutes longer or until a knife inserted into the center comes out clean.

Dessert

Gluten Free Oatmeal Cream Pies

These are amazing! This recipe made 18 cookies Ingredients: For the Cream Filling 3/4 cup (1 1/2 sticks) cup unsalted butter, softened 2 1/2 cups confectioners’ sugar 1 teaspoon pure vanilla extract 1 tablespoon milk or half and half (I used coconut milk) Cookies 1 cup unsalted butter, softened 3/4 cup firmly packed light brown …