Sweets Archives - The GF Foodie

Pumpkin Bread

thegffoodie — Fri, 10 Nov 2023 03:44:08 +0000

One of my favorite things to bake in the fall is pumpkin bread. I got this recipe over 10 years ago from my husband’s coworker’s wife. I had made pumpkin bread that turned out just OK and then we had guests over for Thanksgiving and she was one of them. She brought over pumpkin bread and I was astounded how much tastier her recipe was than mine. She graciously gave me her recipe and I’ve been baking this almost every fall ever since, sharing it with others along the way. I have no idea where she got the recipe but it is killer! There’s quite a bit of sugar but this does make 3 loaves. (You coudl get away with only doing 2.5 cups of sugar if you want less.) Serve it warm and enjoy it with coffee or apple cider.

Pumpkin Bread

4 eggs
3 cups sugar
2 cups pumpkin (one small can)
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon ground cloves

Mix together well, then add the following (previously mixed in a dry bowl, added a little bit at a time, beating well):
3 1/2 cups Bob’s Red Mill 1-1 GF flour
1/2 teaspoon baking powder
3 teaspoons baking soda

Lastly, stir in:
1 cup vegetable oil
1 cup cold water
1 cup raisins (optional)
1 cup of walnuts or pecans (also optional)

Mix well. Pour into 3 greased loaf pans.

Bake at 300 degrees for 1 hour and 15 minutes, or until done. Test with a toothpick or knife for done-ness.

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Pumpkin Pancakes

thegffoodie — Wed, 16 Nov 2022 18:58:13 +0000

Fall is here and that means pumpkin everything! I created this recipe for Pumpkin Pancakes from a couple of other pancake recipes I had been using, and I adapted this using GF flour and canned pumpkin. I have made these with both brown sugar and coconut sugar and brown sugar gives these much better flavor. They were a little bland with coconut sugar. Maple syrup is the best topping for these plus you could also top with a little pumpkin pie spice or straight cinnamon, and I recommend pairing these with a latte or frothy cappuccino.

Pumpkin Pancakes

1 cup GF flour blend
2 tbsp. baking powder
½ tsp. salt
½ cup canned pumpkin
1 cup milk
1 egg
2 tbsp brown sugar
2 tbsp oil
1 tsp. cinnamon
½ tsp. ginger
½ tsp. clove
Dash nutmeg

(Or replace spices with 2 tsp. pumpkin pie spice)

Stir flour, baking powder and salt in small bowl. In large bowl beat egg slightly, add milk, oil, pumpkin, sugar and spices and beat by hand with a whisk til mixed. Add dry ingredients and stir to combine. Bake on a hot griddle and serve with warm maple syrup.

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Apple Crumble Muffins

thegffoodie — Sun, 16 Oct 2022 19:48:23 +0000

Apple Crumble Muffins

Muffin batter:

1 large honeycrisp apple, peeled and diced small
½ cup sugar
1 egg
¼ cup avocado oil
1 tsp vanilla
1 cup 1-1 flour
1 tsp baking soda
1 tsp ground cinnamon
½ tsp. salt

Topping:

3 tbsp cold butter, cut into ½ inch pieces
1/3 cup 1-1 flour blend
2 heaping tbsp GF oats
3 tbsp dark brown sugar

Put racks in top 1/3 of oven and preheat to 325 degrees. Line 12 cupcake cups with paper liners.

Toss apples and sugar in a large bowl. Whisk together eggs, oil, vanilla in a small bowl. In another small bowl stir flour, baking soda, cinnamon and salt with a fork. Stir egg mixture into apples and then add flour mixture and stir until combined and all dry ingredients are incorporated. Divide batter into 12 muffin cups.

Using the bowl from the flour, add all topping ingredients and rub together with your fingertips until crumbly. Top each cup of batter, dividing evenly. Bake until golden and crisp and until a toothpick inserted in center comes out clean, about 20-25 minutes. Cool before removing from tin.

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Waffles

thegffoodie — Thu, 01 Sep 2022 06:01:47 +0000

I love waffles or pancakes on a weekend morning, and my little 3 year old loves to help! This particular recipe comes from my great aunt Norma. The original recipe is of course made for regular flour but I have always made it with GF flour, even before my celiac diagnosis, because the texture is SO much better with GF flour. In the past I’ve made these with regular flour and they are more dense. I prefer waffles to be slightly crisp on the outside and light and fluffy on the inside. GF flour is the trick. That perfect texture changes pretty quickly after taking the waffle out of the iron so eat them immediately. I love to serve these with either maple syrup or jam, or just eat them plain, straight out of the iron.

Waffles

2 cups Bob’s 1-1 GF flour
4 tsp. baking powder
1/2 tsp. salt
2 egg yolks
2 egg whites
1 3/4 cups milk
4 tbsp. avocado oil

In a small bowl separate eggs leaving whites in the small bowl. In a large mixing bowl combine all other ingredients including egg yolks.

Beat egg whites in small bowl on medium speed until soft peaks form, about 2-3 minutes.

Next, mix ingredients in the large bowl with the mixer on low until combined.

Fold egg whites into batter slowly and gently. Once incorporated scoop into a hot waffle iron and cook until golden for the best texture. Eat immediately for best results.

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Kristin’s 1234 Cupcakes

thegffoodie — Mon, 06 Jun 2022 19:35:02 +0000

Yesterday I turned 40! It feels strange to have entered a new decade. In celebration of my birthday I had to make vanilla cupcakes with sprinkles, my absolute favorite, to share with my friends and keep in the freezer when a craving strikes. This recipe is my favorite if I have to make my own cake. My sister adapted her favorite cake recipe to work perfectly with gluten-free flour so this is her tried-and-true recipe. Anytime I need to make a cake, this is the recipe I use and it turns out perfect every time as either cake or cupcakes.

I topped these cupcakes with my sister’s cream cheese frostings. It’s super easy to throw together and not too sweet. Because of the cream cheese frosting I don’t leave these out for more than a few hours. The best way to store them when you’re done serving is to freeze them in an airtight container. Gluten-free baked goods should generally not be refrigerated as many of them dry out quickly. I put these in the freezer not long after finishing them because I made them at night for serving the next day. They thaw quickly once taken out of the freezer. Setting a cupcake out on the counter for about a half hour is sufficient in getting the entire cupcake back to room temp, and they will be as fresh as when you made them.

*Allergen note: this recipe can be made soy-free by using avocado oil rather than vegetable or canola and can be made dairy-free by using any alternative milk. I’ve made this with almond milk and it works perfectly fine.

Kristin's 1234 Cupcakes

1 cup avocado or other neutral oil

2 cups sugar

1 tsp. vanilla

4 eggs

3 cups GF flour blend

3 tsp. baking powder

1/2 tsp. salt

1 cup milk

Preheat oven to 350. Cream oil and sugar, then add vanilla and eggs one at a time. In a large mixing bowl, whisk together flour, baking powder and salt. Add to creamed mixture alternately with milk, beginning and ending with flour.

Line cupcake tins or grease 3 round 9″ cake pans and line with wax or parchment paper.

Pour batter into prepared pans, about 3/4 full for cupcakes. Bake 25 minutes for rounds, 12-15 minutes for cupcakes. (Check after 12 minutes with a toothpick as they will dry out fast.) Cool before removing from pans.

Kristin's Cream Cheese Frosting

1 stick butter, softened to room temp

4 oz. cream cheese, softened to room temp

2.5-3 cups powdered sugar

1 tsp. vanilla

Beat butter and cream cheese with a hand mixer, add vanilla, then slowly add in the sugar a half a cup at a time. I usually use 2.5 cups of powdered sugar but if it doesn’t look like quite enough frosting bump it up to 3 cups.

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Granny’s No-Bake Cheesecake

thegffoodie — Mon, 09 May 2022 20:23:09 +0000

Both my and my husband’s grandmas used to make this super easy no-bake cheesecake. My husband remembers this cheesecake pie vividly from his childhood, always made by his Granny, hence the name. He talked about this cheesecake for YEARS not knowing how to make it or what it was called, even asking family members, and one day we went over to my grandparents’ house and my grandma served this to us and my husband was SO excited that he had finally figured out what the mysterious family cheesecake of the 80’s was. This is by far the easiest cheesecake recipe you will ever make and though it’s not a true cheesecake, it’s so delicious and creamy and cheesecake-y, you will want to make this again and again for guests. Dress it up with fresh fruit topping like in my photo below, or top with a can of Oregon Pie Filling, or eat it my husband’s favorite way, with no toppings.

This recipe is an original to Eagle Brand Sweetened Condensed Milk and has been around for years. You can Google “Eagle Brand Cheesecake” and this recipe will come up. The graham cracker crust below is my recipe. The Pamela’s GF graham crackers are sweet enough on their own that you won’t need to add additional sugar to this crust. The crackers and butter together are the perfect sweet and saltiness.

Granny's No-Bake Cheesecake

1 Graham Cracker Crust (below)

1 package cream cheese (8 oz), softened to room temperature

1 can Eagle Brand Sweetened Condensed Milk (14 oz)

1/3 cup lemon juice (juice of 1 large juicy lemon, possibly 1-1/2)

1 tsp vanilla

Topping of choice: 1 can Cherry pie filling (20 oz), fresh fruit, etc.

In medium bowl beat cream cheese for a few seconds until light and fluffy. Add milk and blend thoroughly. Stir in vanilla and lemon juice. Pour into crust. Chill 3 hours or until set. Top topping of choice.

Note: You’ll want to let the cream cheese reach room temp or it will lump up.

Graham Cracker Crust

1 box Pamela’s GF graham crackers

6 tbsp melted butter

Pulse graham crackers in food processor then slowly drizzle in melted butter and continue to process until butter is incorporated. Press into a standard size glass pie dish and bake for 10 minutes at 350. Cool before adding the filling.

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Strawberry Crumble Bars

thegffoodie — Wed, 27 Apr 2022 06:41:10 +0000

My aunt gave me the original recipe for these bars, I made a couple tweaks and now have these delicious, summery bars that can be made year round! Any kind of strawberry jam will work. I used Danish Orchards because it isn’t too sweet. These can be made either with fresh strawberry slices if they are in season, or you can use thawed frozen strawberries which also turn out great. These should be made in an 8×8 pan because it’s not quite enough to fill a 13×9.

Strawberry Crumble Bars

1 ¼ cup 1-1 Flour

1 ¼ cup GF oats

½ cup sugar

½ tsp. baking powder

¼ tsp. salt

¾ cup butter, melted

2 tsp. vanilla extract

1 cup strawberry jam (Danish Orchard)

1 ¼ cup sliced strawberries or thawed frozen

½ cup minced coconut

In a bowl combine first 5 ingredients. Add butter and vanilla, stir until crumbly. Set aside 1 cup. Press remaining crumb mixture evenly into an ungreased 8×8” pan. Spread jam over crust then layer sliced strawberries over jam.

Combine coconut and reserved crumb mixture then sprinkle over jam layer.

Bake at 350 for 35-40 minutes. Cool in refrigerator otherwise bars will be mushy when cut.

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Best Sugar Cookies

thegffoodie — Fri, 22 Apr 2022 00:13:02 +0000

Thanks to Iowa Girl Eats, this is the hands-down best GF sugar cookie recipe for drop and cut-out cookies that I have ever tried, and it’s the only one I’ll use now. Keep in mind that GF flour can be trickier to work with than standard wheat flour. GF flour is stickier and since it doesn’t have the gluten, it isn’t as pliable and workable. That doesn’t mean the cookies won’t be just as tasty though! Rolling and cutting just takes a little bit more time in keeping the dough cold enough to cut and slide onto a cookie sheet. Follow the directions in this recipe from Iowa Girl Eats for the BEST sugar cookies ever.

Get the cookie recipe here: https://iowagirleats.com/gluten-free-sugar-cookies/

Along with my sister’s fast and easy cream cheese frosting this is a must-make for every occasion. I now own way too many cookie cutters just for making this recipe!

Best Cream Cheese Frosting

1 stick butter

4 oz cream cheese

2 ½ cups powdered sugar

Dash vanilla, optional

Beat butter, cream cheese and vanilla with a stand or hand mixer and slowly add the powdered sugar.

Makes enough for a 13×9 sheet cake.

Fantastic on sugar cookies or mini donuts.

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Best Chocolate Chip Cookies

thegffoodie — Thu, 21 Apr 2022 01:09:32 +0000

I tried a few different gluten free cookie recipes and melded them into my own recipe for the perfect GF chocolate chip cookies. This dough is super versatile! I actually don’t always use plain ol’ chocolate chips. Sometimes I’ll use half chocolate chips/half peanut butter chips (as shown below), Heath pieces, M&M’s, Reese’s pieces, or white chocolate chips and macadamia nuts. The possibilities are endless with this dough! It’s also fairly simple to make. Browning the butter is an extra step that a standard chocolate chip cookie recipe doesn’t call for but adding the extra layer of nutty flavor from browned butter helps out the gluten free flour blend and is common in GF cookie recipes.

As always, I use Bob’s Red Mill 1 to 1 GF Flour blend. You’ll need a GF flour blend with binder like xantham gum such as this.

To me, there’s nothing like a fresh-baked cookie straight out of the oven–warm, soft and gooey. If you don’t want to bake all of the dough I recommend rolling all of the dough into balls and freeze the balls. When you’re ready to bake them, take them out of the freezer and let them sit for 15-30 minutes before you bake. I like to press down the balls slightly so they spread better as they bake.

I always bake these for 10 minutes. I don’t like a crispy cookie, they need to be warm and soft, so 10 minutes has been consistently perfect. They won’t quite look done, but let them sit on the counter for a few minutes before transferring to a wire rack and they’ll be the perfect texture. Don’t overbake these! They always turn out better when underbaked, so err on the side of underbaking.

Best Chocolate Chip Cookies

12 tbsp butter

2 tbsp avocado oil

3/4 cup dark brown sugar

1/2 cup granulated sugar

2 tsp vanilla

1 egg

1 ¾ cups GF flour blend

¼ cup almond flour

1 tsp baking soda

½ tsp salt

1 tbsp milk

1 to 1 ½ cups baking chips or mix-ins of choice

Melt butter in saucepan on medium low heat. Once it starts boiling whisk constantly until there is a slight golden tan color on top. Remove from heat but keep whisking. It will quickly turn a light tan color. Immediately put this into the mixing bowl for the stand mixer. Add the sugars, oil and vanilla and mix on speed 2 for two minutes. Add egg and beat a little longer. It will start to smell like pralines.

Put all dry ingredients into a small bowl. Add slowly to the mixing bowl to incorporate, then the tablespoon of milk. Stir with mixer until combined, then stir in chips.

Form dough into a smooth heap in the bowl, cover with a towel and refrigerate for 30 minutes.

Form into 2 tbsp rounds and bake at 350 for 10 minutes. Don’t over bake! These turn out much better when a little underbaked. Let them cool on the baking sheet for a few minutes before transferring to a wire rack. Parchment paper is not necessary.

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