10 Essential Gluten-Free Recipes

About.com has a list of the "10 Essential Gluten-Free Recipes"--from GF sandwich bread to hamburger and hotdog buns to blueberry pancakes--to make your gluten-free diet as versatile as possible. Check it out! 10 Essential Gluten-Free Recipes

Gluten Free Baking Series, Part 3: Recipes

For these recipes, use the following GF flour blend—simple and sweet!

Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Store in container with tight-fitting lid; stir before using.


Feel like making it simpler? Don't be afraid to use only rice flour (white and /or brown). Sometimes I add a little buckwheat flour for a denser (a little more texture) recipe. I love baking because you can make each treat to your preference.
Happy Baking!
Geri Buxbaum, Founder, GF Delights

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CHEWY GLUTEN-FREE CHOCOLATE CHIP COOKIES

Preparation time: 45 min Baking time: 9 min
Yield: 3 1/2 dozen cookies

2 1/4 cups gluten-free flour blend (see above)
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon xanthan gum
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/2 cup sugar
2 eggs
2 teaspoons gluten-free vanilla
1 (12-oz.) package (2 cups) gluten-free semi-sweet chocolate chunks or chips

How to prepare:
Heat oven to 375°F. Combine flour blend, baking powder, baking soda, salt and xanthan gum in medium bowl. Set aside.

Combine butter, brown sugar and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed.

Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chips.

Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 9 to 12 minutes or until light golden brown. (DO NOT OVERBAKE). Let stand 1 to 2 minutes. Remove from cookie sheets.

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GLUTEN-FREE LEMON BUTTER BARS

Preparation time: 30 min Baking time: 33 min
Yield: 16 servings

Crust:
1 cup gluten-free flour blend (see above)
1/2 cup butter, softened
1/4 cup sugar

Filling Ingredients:
3/4 cup sugar
2 eggs
3 tablespoons lemon juice
2 tablespoons gluten-free flour blend (see above)
1 teaspoon freshly grated lemon peel
1/4 teaspoon gluten-free baking powder

Topping Ingredients:
Powdered sugar

How to prepare:
Heat oven to 350°F. Combine all crust ingredients in small bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press onto bottom of ungreased 8-inch square baking pan. Bake for 15 to 20 minutes or until edges are lightly browned.

Meanwhile, combine all filling ingredients except powdered sugar in small bowl. Beat at low speed, scraping bowl often, until well mixed. Pour filling over hot, partially baked crust. Continue baking for 18 to 20 minutes or until filling is set.

Sprinkle with powdered sugar while still warm and again when cool. Cut into bars.

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GLUTEN-FREE ALMOND MERINGUE DROPS (Low in calories, naturally GF!)

Preparation time: 30 min Baking time: 48 min
Yield: 5 dozen cookies

4 egg whites, room temperature
2 teaspoons almond extract
1/2 teaspoon cream of tartar
1 cup sugar
1/4 cup powdered sugar

How to prepare:
Heat oven to 225°F. Combine egg whites, almond extract and cream of tartar in large bowl. Beat at medium speed, scraping bowl often, until soft peaks form (about 1 minute). Increase speed to high. Beat, gradually adding sugar 2 tablespoons at a time and scraping bowl often, until stiff peaks form and sugar is almost dissolved (2 to 3 minutes).

Spoon level tablespoonfuls of meringue, 1 inch apart, onto parchment-lined cookie sheets, using a knife or spatula to remove meringue from spoon. Swirl top of meringue with knife or back of spoon.

Bake for 1 hour. Turn off oven; let stand in oven for 1 hour. Sprinkle each with powdered sugar.

Recipe Tip: Substitute cookie sheets lined with aluminum foil which have been sprayed with no-stick cooking spray for parchment-lined cookie sheets.

Recipe Tip: It is important to make sure no egg yolk gets into the egg whites. Egg yolk will keep the egg whites from forming stiff peaks.