Free of: dairy, nuts and gluten, plus the other top allergens. For those not following a gluten-free diet, a flour alternative is included.

Makes 16 cupcakes

Ingredients

Carrot Cupcakes

• 1 cup (250 mL) brown rice flour (superfine if possible)
• 1/4 cup (60 mL) tapioca starch
• 1/4 cup (60 mL) potato starch
• 1/4 tsp (1.25 mL) xanthan gum
• 1 tsp (5 mL) baking powder
• 1/2 tsp (2.5 mL) baking soda
• 1 1/2 tsp (7.5 mL) ground cinnamon
• 1/2 tsp (2.5 mL) ground nutmeg
• 1/4 tsp (1.25 mL) ground ginger
• 1/2 tsp (2.5 mL) salt
• 3/4 cup (175 mL) packed brown sugar
• 1/3 cup (80 mL) white sugar
• 1/2 cup (120 mL) crushed pineapple with juice
• 1/2 cup (120 mL) grapeseed, coconut or canola oil
• 2 eggs [See "Recipe Notes” for egg substitute]
• 1 1/4 tsp (6.25 mL) vanilla extract
• 2 cups shredded carrots

Pineapple “Cream Cheese” Frosting

• 4 oz (113 g) dairy-free cream cheese alternative
• 2 tbsp (30 mL) palm shortening, coconut oil [see “Recipe Notes”] or dairy-free margarine
• 1 tbsp (15 mL) drained, crushed pineapple or 1 1/2 tsp (7.5 mL) pineapple juice
• 1/2 tsp (2.5 mL) lemon juice
• 1 to 1 1/2 cups (250 mL+) sifted confectioners’ sugar

Method

1. Preheat the oven to 350° F. Line 16 muffin tins with cupcake liners.
2. In a medium bowl, whisk together: brown rice flour, tapioca starch, potato starch, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.
3. Using a hand blender, in a separate mixing bowl mix: brown sugar, white sugar, pineapple, oil and eggs. Or whisk for 1 minute.
4. Add dry ingredients to the mixing bowl, then stir with a wooden spoon just until the ingredients are combined. Stir in the shredded carrots.
5. Pour batter evenly into the prepared muffin cups; they should be 2/3 to 3/4 full.
6. Bake the cupcakes 25-30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove them to a wire rack to cool completely.
7. To make the frosting, with a hand mixer, beat the shortening, oil, or margarine with the cream cheese alternative until soft and well-combined. Beat in the drained pineapple (or pineapple juice) and lemon juice, and slowly blend in 1 cup of the powdered sugar. If a sweeter icing is desired, beat in up to ½ cup of additional confectioners’ sugar. Chill the frosting in the refrigerator as the cupcakes cool.
8. Once thickened, give the frosting a quick whip. The consistency will be slightly softer than a buttercream. Frost cupcakes and serve.

Next: Recipe Notes

By Donna Washburn and Heather Butt

Makes 15 slices (1 per serving)

Ingredients

• 3/4 cup sorghum flour – 175 mL
• 2/3 cup amaranth flour – 150 mL
• 1/3 cup flax flour – 75 mL
• 2/3 cup potato starch – 150 mL
• 1/3 cup cornstarch – 75 mL
• 1/4 cup granulated sugar – 60 mL
• 2-1/2 tsp xanthan gum – 12 mL
• 2 tsp bread machine or instant yeast – 10 mL
• 1-1/2 tsp salt 7 mL
• 1/2 cup cracked flaxseed – 125 mL
• 1/2 cup unsalted raw sunflower seeds – 125 mL
• 1-1/4 cups water – 300 mL
• 3 tbsp vegetable oil – 45 mL
• 2 tsp cider vinegar – 10 mL
• 2 eggs, lightly beaten
• 2 egg whites, lightly beaten

Method

1. In a large bowl or plastic bag, combine sorghum flour, amaranth flour, flax flour, potato starch, cornstarch, sugar, xanthan gum, yeast, salt, flaxseed and sunflower seeds; mix well and set aside.
2. Pour water, oil and vinegar into the bread machine baking pan. Add eggs and egg whites.
3. Select the Dough Cycle. As the bread machine is mixing, gradually add the dry ingredients, scraping bottom and sides of pan with a rubber spatula. Try to incorporate all the dry ingredients within 1 to 2 minutes. When the mixing and kneading are complete, remove the kneading blade, leaving the bread pan in the bread machine. Quickly smooth the top of the loaf. Allow the cycle to finish. Turn off the bread machine.
4. Select the Bake Cycle. Set time to 60 minutes and temperature to 350°F (180°C). Allow the cycle to finish. Do not turn machine off before taking the internal temperature of the loaf with an instant-read thermometer. It should be 200°F (100°C). If it’s between 180°F (85°C) and 200°F (100°C), leave machine on the Keep Warm Cycle until baked. If it’s below 180°F (85°C), turn on the Bake Cycle and check the internal temperature every 10 minutes. (Some bread machines are automatically set for 60 minutes; others need to be set by 10-minute intervals.)
5. Once the loaf has reached 200°F (100°C), remove it from the pan immediately and let cool completely on a rack.

Tip: we tried this bread with sprouted flax powder, flax meal, ground flaxseed and flax flour. All yielded acceptable loaves.

Variation: Substitute raw hemp powder for the flax flour and Hemp Hearts for the flaxseed.

Gluten-Free Cycle

If your bread machine has a Gluten-Free Cycle, you will need to make these adjustments:

1. Warm the water to between 110°F and 115°F (43°C and 46°C).
2. Warm the eggs and egg whites (see the Technique Glossary).
3. Follow the recipe instructions, but select the Gluten-Free Cycle rather than the Dough Cycle and Bake Cycle.
4. At the end of the Gluten-Free Cycle, take the temperature of the loaf using an instant-read thermometer. It is baked at 200°F (100°C). If it’s between 180°F (85°C) and 200°F (100°C), leave machine on the Keep Warm Cycle until baked. If it’s below 180°F (85°C), turn on the Bake Cycle and check the internal temperature every 10 minutes. (Some bread machines are automatically set for 60 minutes; others need to be set by 10-minute intervals.)

Excerpted from 125 Best Gluten-Free Bread Machine Recipes by Donna Washburn and Heather Butt.

Like this recipe? See the Ancient Grains Bread recipe.

By Donna Washburn and Heather Butt

Makes 15 slices (1 per serving)

Ingedients

• 1 cup sorghum flour – 250 mL
• 3/4 cup amaranth flour – 175 mL
• 3/4 cup cornmeal – 175 mL
• 1/4 cup quinoa flour – 60 mL
• 1/2 cup tapioca starch – 125 mL
• 1/3 cup packed brown sugar – 75 mL
• 1 tbsp xanthan gum – 15 mL
• 3/4 tsp bread machine or instant yeast – 4 mL
• 1-1/2 tsp salt – 7 mL
• 1-1/4 cups water – 300 mL
• 2 tbsp vegetable oil – 30 mL
• 1 tsp cider vinegar – 5 mL
• 2 eggs, lightly beaten
• 2 egg whites, lightly beaten

Method

1. In a large bowl or plastic bag, combine sorghum flour, amaranth flour, cornmeal, quinoa flour, tapioca starch, brown sugar, xanthan gum, yeast and salt; mix well and set aside.
2. Pour water, oil and vinegar into the bread machine baking pan. Add eggs and egg whites.
3. Select the Dough Cycle. As the bread machine is mixing, gradually add the dry ingredients, scraping bottom and sides of pan with a rubber spatula. Try to incorporate all the dry ingredients within 1 to 2 minutes. When the mixing and kneading are complete, remove the kneading blade, leaving the bread pan in the bread machine. Quickly smooth the top of the loaf. Allow the cycle to finish. Turn off the bread machine.
4. Select the Bake Cycle. Set time to 60 minutes and temperature to 350°F (180°C). Allow the cycle to finish. Do not turn machine off before taking the internal temperature of the loaf with an instant-read thermometer. It should be 200°F (100°C). If it’s between 180°F (85°C) and 200°F (100°C), leave machine on the Keep Warm Cycle until baked. If it’s below 180°F (85°C), turn on the Bake Cycle and check the internal temperature every 10 minutes. (Some bread machines are automatically set for 60 minutes; others need to be set by 10-minute intervals.)
5. Once the loaf has reached 200°F (100°C), remove it from the pan immediately and let cool completely on a rack.

To make this recipe egg-free, omit eggs and egg whites from the recipe. Add 4 tsp (20 mL) powdered egg replacer with the dry ingredients. Increase yeast to 2 tsp (10 mL). Increase water by 1/4 cup (60 mL). This flavorful egg-free loaf is shorter than some.

Tip: You can use 1/2 cup (125 mL) liquid whole eggs and 1/4 cup (60 mL) liquid egg whites, if you prefer.

Gluten-Free Cycle

If your bread machine has a Gluten-Free Cycle, you will need to make these adjustments:

1. Warm the water to between 110°F and 115°F (43°C and 46°C).
2. Warm the eggs and egg whites.
3. Follow the recipe instructions, but select the Gluten-Free Cycle rather than the Dough Cycle and Bake Cycle.
4. At the end of the Gluten-Free Cycle, take the temperature of the loaf using an instant-read thermometer. It is baked at 200°F (100°C). If it’s between 180°F (85°C) and 200°F (100°C), leave machine on the Keep Warm Cycle until baked. If it’s below 180°F (85°C), turn on the Bake Cycle and check the internal temperature every 10 minutes. (Some bread machines are automatically set for 60 minutes; others need to be set by 10-minute intervals.)

Excerpted from 125 Best Gluten-Free Bread Machine Recipes by Donna Washburn and Heather Butt.

Like this recipe? See the Sunflower Flax Bread recipe.

Makes 16 servings

Free of: Gluten

Ingredients

1/2 cup (125 ml/1 stick) unsalted butter or buttery spread

3/4 cup (175 ml/about 6 oz) bittersweet chocolate chips

1 1/4 cups (300 ml) sugar

3 large eggs, room temperature

1/2 cup (125 ml) black bean flour*

1/4 cup (50 ml) cocoa

1/2 tsp (2 ml) xanthan gum

1/2 tsp (2 ml) table salt

1/4 cup (50 ml) chopped walnuts or pecans (optional)

Method:

1. Place a rack in the middle of the oven. Preheat the oven to 350ºF (180ºC). Line a 9×9-inch square nonstick metal baking pan with parchment paper, leaving a 2-inch overhang on all sides.

2. In a microwave-safe mixing bowl, heat the butter and chocolate chips on low power until the chips are melted. Stir until blended, then beat in the sugar with an electric mixer on low speed. Beat in the eggs, one at a time, until well blended.

3. In a small bowl, whisk together the bean flour, cocoa, xanthan gum and salt until well blended and then gradually beat it into the chocolate mixture on medium-low speed until no flour is visible. Stir in the nuts (if desired). Spread the batter in the pan with a wet spatula. This batter is very thick.

4. Bake until the brownies feel firm to the touch, about 30 to 35 minutes. Do not over-bake. Cool the brownies in the pan on a wire rack for 10 minutes. Use the parchment overhang to transfer the brownies from the pan to the wire rack to finish cooling. Remove the parchment and cut into 16 squares.

*NOTE: To measure the black bean flour, whisk it in a canister a few times to aerate it and then lightly spoon it into a measuring cup before leveling it off with a knife. Don’t use a measuring cup as a scoop; you’ll get up to 20% more flour in the recipe which can result in dry baked items. Don’t pack the flour down and never measure dry ingredients like flour or sugar in spouted glass measuring cups (meant for liquids) because you may get more than necessary.

Recipe courtesy of Pulse Canada. For more information about baking gluten-free with pulses, and for the nutritional analysis of this recipe, see Pulse Canada’s Pulses and the Gluten-Free Diet.

Makes 10
Free of: Gluten, peanuts, dairy, soy, sesame
Contains: Almonds (almond flour), Eggs
Sweetness: Medium

Ingredients

• 1/2 cup (125 mL) coconut flour
• 1/2 cup (125 mL) blanched almond flour
• 1/2 teaspoon (2 mL) sea salt
• 1/4 teaspoon (1 mL) baking soda
• 3 large eggs
• 1/2 cup (125 mL) grapeseed oil
• 1/2 cup (125 mL) agave nectar
• 2 tablespoons (30 mL) firmly packed lime zest, plus more to decorate (about 3 limes)

Method

1. Preheat the oven to 350°F. Line 10 muffin cups with paper liners.
2. In a large bowl, combine the coconut flour, almond flour, salt, and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar, and 2 tablespoons lime zest. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.
3. Scoop 1/4 cup of batter into each prepared muffin cup.
4. Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost, sprinkle with the remaining lime zest, and serve.

Reprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Copyright © 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Annabelle Breakey.

Free of:  Free of gluten and top allergens. Does constain sulphites (in fruit, liquor).

Ingredients

• 3/4 cup (175 mL) golden raisins
• 3/4 cup (175 mL) dark raisins
• 1/4 cup (60 mL) dried currants
• 1/2 cup (125 mL) dried apricots, chopped
• 1/2 cup (125 mL) dried cranberries
• 1/2 cup (125 mL) dried cherries, chopped
• 1/4 cup (60 mL) honey
• 1/2 cup (125 mL) brandy
• 1 cup (250 mL) gluten-free or regular bread flour
• 1/2 tsp (2.5 mL) salt
• 1/2 tsp (2.5 mL) ginger
• 1/2 tsp (2.5 mL) cinnamon
• Pinch ground cloves
• 1/2 cup (125 mL) sugar
• 1/2 cup (125 mL) dairy-free alternative [we used Earth Balance] or butter
• 2 large eggs or egg replacers

Method

1. In a large bowl, combine the dried fruit, honey and brandy. Cover and let soak overnight.
2. Pre-heat oven to 275º F. Grease and flour 8×3-inch loaf pan.
3. Sift flour, salt and spices together. Set aside.
4. In a stand mixer, cream together sugar and butter alternative for five minutes on medium speed, scraping down bowl as needed.
5. On low speed, add eggs one at a time (or all of replacer at once), until fully incorporated.
6. Add sifted dry ingredients to the bowl, combining thoroughly.
7. Add the soaked fruit and brandy, folding into mix.
8. Scrape mixture into prepared pan and bake for 2 hours, or until a toothpick in the center comes out with a few moist crumbs.
9. Cool in pan for 10 minutes, then transfer to cooling rack to cool completely.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To subscribe, click here.

Free of: All top allergens and gluten.

Makes 16 2-inch squares.

Equipment Needed:

8x8x2-inch baking pan, parchment paper, large whisk, 1 rubber spatula, large mixing bowl, large microwave safe mixing bowl, dry measuring cups, liquid measuring cups, measuring spoons, large chef’s knife,

Ingredients

• 3 cups corn-free confectioners’ sugar (Whole Foods 365 brand and Wholesome Sweeteners are both made w/tapioca starch)
• ½ cup cocoa powder
• ½ cup Palm Oil Shortening
• ¼ cup rice milk
• 1 cup Enjoy Life semi-sweet Chocolate Chips
• 1 Tablespoon pure vanilla extract
• Pinch of salt

Method

1. Line the bottom of an 8x8x2-inch pan with a piece of parchment paper, so that it overlaps on all sides. (This will not work with a non-stick pan!)
2. Whisk together confectioners’ sugar and cocoa powder, being sure to blend well, breaking up any lumps.
3. Combine chocolate chips, shortening, and rice milk in a microwave safe bowl.  Microwave at 30-second increments, until chips and shortening are melting, stirring every 30 seconds.  This will take 60-90 seconds, depending on the power of your microwave.  Do not over cook it, chocolate burns easily. It’s best to remove from the microwave while there are still little “clouds” of shortening floating, and the chips have not yet melted completely, you’ll finish the melting process on the counter.  Remove from microwave and stir well to encourage the final melting. Stir in vanilla extract and pinch of salt, blending well.
4. Add the dry mixture to the liquid, a little at a time, beating well after each addition, breaking up any dry lumps against side of bowl with a spoon or rubber spatula. You want to really work to stir in the last of the dry ingredients. If it seems too moist, add a little more confectioners’ sugar, 1 tablespoon at a time.  Once thoroughly combined, transfer into pan, and use a clean rubber spatula to spread evenly.  Press down, pushing fudge into corners of pan. Smooth top. You may also use an offset spatula to get a really smooth finish. Chill ½ an hour. Remove and lift out of pan by holding both sides of parchment firmly. Cut into quarters, then cut quarters into 4 squares each, for a total of 16 pieces of fudge. Store tightly covered at room temperature.

Troubleshooting FAQ

1. Q: The shortening and chocolate aren’t combining, once melted.  What happened?
   A: You most likely heated the chocolate too long in the microwave, and it’s seized up, which prevents it from blending with the shortening.
2. Q: The parchment paper won’t stay in the pan. What am I doing wrong?
   A: You need a pan that’s at least 2-inches deep. Additionally, a non-stick pan won’t work, it will “reject” the parchment paper.  You also may need a larger piece of parchment paper.
3. Q: The fudge seems too oily/moist.  What should I do?
   A: See answer to  #1.  You may have burnt the chocolate by heating it too long in the microwave, which prevents it from combining with the shortening, as necessary.  Or, you may need more confectioners’ sugar.  Confectioners’ sugar is extremely variable, depending upon humidity levels.  It measures very differently if it’s compacted, for example.  Try adding more confectioners’ sugar, 1 tablespoon at a time, until desired consistency has been achieved.
4. Q: How long will the fudge last?
   A: Until it’s all eaten!

More Cybele Pascal videos here.

Makes one double-crust 9-inch pie
(or two single-crust pies)

Ingredients

• 5 oz (142 g) almond flour (not almond meal)
• 2 oz (57 g) gluten-free oat flour
• 2 oz (57 g) tapioca flour
• 2 oz (57 g) teff flour
• 2 oz (57 g) sweet rice flour
• 3 oz (85 g) potato starch
• 2 tsp (10 mL) xanthan gum
• ¼ tsp (1.25 mL) guar gum
• ½ tsp (2.5 mL) kosher salt
• 2.5 oz (71 grams) or 5 tbsp (75 mL) butter, cold (or non-dairy sticks)
• 2 oz (57 grams) or 4 tbsp (60 mL) leaf lard*, cold
• 1 large egg
• 3-6 tbsp (90-120 mL) ice water

Method

1. In a food processor, mix almond, oat, tapioca, teff and sweet rice flours with potato starch. Add xanthan gum, guar gum and salt. Mix well.
2. Add ice cold butter and leaf lard in pea-sized pieces. Pulse food processor several times until the fats are incorporated. The mixture will look sandy.
3. Whisk egg with 3 tbsp of water. While dough is mixing, drizzle in the eggy water. If the dough feels dry, drizzle in a bit more water. If it feels sticky or wet, sprinkle in a bit of potato starch.
4. Place the ball of pie dough in a bowl and cover with plastic wrap. Refrigerate for 15 minutes.
5. Roll dough between two pieces of parchment paper, about ¼-inch thick. Carefully lift the top piece of parchment paper and turn the dough out into a pie plate. Arrange until flat, fix breaks by patting dough together. Crimp edges.

*Leaf lard is the highest grade of lard and contains good, unsaturated fats, unlike the hydrogenated lard at the grocery store. Buy through a local farmer, or online.

Shauna James Ahern’s and Daniel Ahern’s first cookbook is Gluten-Free Girl and the Chef, published by John Wiley & Sons. Their blog is Glutenfreegirl.com. Shauna is a regular columnist in Allergic Living magazine.

Free of: Gluten and all top allergens, except dairy. (Alternative suggested.)

Ingredients

• 4-5 stalks fresh rhubarb, chopped
• 4 cups (1 kg) strawberries, halved
• 1⁄2 cup (125 mL) sugar
• 2 tbsp (30 mL) tapioca cereal
• 1 tbsp (15 mL) lemon juice topping
• 3⁄4 cup (200 g) white rice flour
• 1⁄4 cup (60 g) tapioca flour
• 1⁄4 cup (60 g) potato starch flour
• 1⁄4 cup (60 g) sugar
• 1 tbsp (15 mL) baking powder (look for gluten-free)
• 1⁄2 tsp (2.5 mL) salt
• 1⁄2 cup (125 mL) softened butter or alternative (Earth Blend)
• 1 cup (250 mL) rice drink (or substitute soy or almond drink)
• 1 tsp (5 mL) vanilla

Method

1. Preheat oven to 350° F.
2. In a large saucepan, combine the rhubarb, sugar, tapioca and lemon juice. Cook over low heat, stirring occasionally until mixture thickens. Gently fold in strawberries and set aside.
3. To make topping, in a large bowl, combine flours, sugar, baking powder and salt. Cut in butter or alternative with a pastry blender (or two forks) until crumbly. Add rice drink and vanilla, mixing until just combined.
4. Place fruit mixture in a lightly greased 9-inch x 13-inch baking dish. Spoon on topping. Bake on middle rack for 20-25 minutes, until fruit begins to bubble and top is a light gold.

Note: When using non-gluten flours, the cooked cobbler will have a smooth rather than crumbly texture.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order an issue or subscribe, click here.

Free of: Gluten and top allergens.
Fruits contain sulfites.

Ingredients

• 1⁄2 cup (125 mL) butter or butter alternative at at room temperature [we used Earth Balance]
• 1⁄4 cup (60 mL) cornstarch
• 1⁄4 cup (60 mL) brown sugar
• 3⁄4 cup (180 mL) sweet rice flour
• 1⁄2 cup (125 mL) assorted dried fruit, finely diced [optional]

Method

1. In a large bowl, stir together butter (or alternative), cornstarch and sugar. Add sweet rice flour and fruit and combine well.
2. Form dough into a log. Roll tightly in plastic wrap, folding in edges. Freeze for 45 minutes.
3. Pre-heat oven to 325°F and line a cookie sheet with parchment paper.
4. Take dough from freezer and unwrap plastic. Slice log into 1⁄4-inch rounds. Place rounds onto cookie sheet and bake 12-15 minutes. Remove from oven, cool and serve.
   Stores up to one week in an airtight container.