The recipes in this collection are favorites; some are naturally gluten free, others I have adapted to be gluten free.
When the recipe calls for ‘flour blend’, I use the flour blend from the ‘How Can It Be Gluten Free Cookbook’ by America’s Test Kitchen. You can also use a premixed gluten free flour blend, King Arthur makes a really good one. Weighing the flour instead of measuring it by cups ensures that the quantity of flour you use is equivalent to the gluten free flour blend that I have use in these recipes (see My Favorite Things for a bit about the simplicity of using scales/weighing ingredients).
- Almond Butter Quinoa Blondies
- Chocolate Walnut Cookies
- Dark Chocolate Ice Cream
- Orange Coconut Macaroon
- Strawberry Rhubarb Compote