gluten_free | Entries tagged with meal: dessert

20-Minute Creamy Coconut Rice Pudding Recipe by Mama Gourmand, website tagline "gluten-free made easy." The recipe includes an optional cinnamon whipped cream topping which I didn't attempt.

What I had in the house was a can of coconut cream, so I scooped some out into a 3/4 cup measure, and added water to fill both the can and the measuring cup. Turned out great! I used the full amount of sugar, 1/3 cup, and it tasted a little too sweet.

Recipe as I made it:
Time
20 min

Tools
Medium pot, stove

Ingredients
2 cups cups cooked white rice
13.5 ounce canned coconut cream (not milk)
⅓ cup granulated sugar
¼ teaspoon salt
¾ cup: scoop of coconut cream, add water to make 3/4 cup, and add water to fill the can of coconut cream back up.
1 large egg
½ teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon ground nutmeg

( Comes together pretty fast )

runpunkrun

Bob's Gluten Free Vanilla Cake Mix is rice-, oat-, nut-, and soy-free and can be prepared dairy-free. You add butter or oil, three eggs, and water. I used avocado oil and Trader Joe's almond/cashew/macadamia milk instead of water, as I had a carton open and was trying to use it up. It was actually the reason I bought this mix in the first place.

The cake is very easy to put together. The instructions say to use the stand mixer, so I did, even though it goes against my nature because I hate washing things. I guessed and went with the paddle attachment, but I think I could have mixed it by hand like I wanted and it would have been fine, maybe even more tender. Beating the batter as directed gave it the consistency of stringy pudding (!!) (maybe we can blame the nut milk for this) and it did not spread on its own when squeeged into the pan. I had to spread it myself, but didn't get it even and thus had a crooked cake. It's was very low in the 9 x 13 inch glass pan I put it in, but it rises a lot in the oven. It didn't brown at all, though, so keep a toothpick handy to test for doneness if you go the dairy-free route. You can also bake it as a layer cake or cupcakes and cooking times are provided.

I might have overcooked mine a bit as it wasn't as moist and tender as I'd hoped, but it was still light and fluffy. The vanilla flavor isn't as nice as if you'd used extract, but I suppose there's nothing stopping you from adding an extra dash on your own. It's very good with some sliced and sugared strawberries, like a shortcake, and also very good with a vanilla buttercream, like a sheet cake. I used this vegan buttercream from Minimalist Baker with Miyoko's salted vegan butter, the lower amount of powdered sugar, and a splash of nut milk, and it came out really nice.

I picked this mix up at my local Kroger analogue over in the "natural" section with all the other Bob's products. I'd try it again. Though I'd cook it a little less at 30 minutes, and maybe throw in that extra dash of vanilla extract.

Current Ingredients: Sugar, Potato Starch, Tapioca Flour, Whole Grain Sorghum Flour, Baking Powder (Monocalcium Phosphate, Baking Soda, Cornstarch), Salt, Xanthan Gum, Natural Vanilla Flavor Powder (Sugar, Cornstarch, Vanilla Oleoresin).

mific

This is an adaptation of the classic Mediterranean cake recipe. I find it works better like this - easier to prep and handy to have as separate serve “muffins”.

The recipe makes 26 mini muffins. I use a 12-serve silicon muffin tray (twice) plus 2 small ramekins.

Ingredients:
2 oranges
6 eggs
1 heaped tsp baking soda
½ tsp salt
3 cups ground almonds
¼ cup soft coconut oil or butter
1 to 1.3 cups raw sugar (less if you prefer them only slightly sweet, more to be as sweet as usual muffins)
3 Tbsp psyllium powder
1 tsp of well ground cardmom seeds or fresh ready-ground cardamom.

( Read more... )

runpunkrun

These Pumpkin Pie Bars from Snixy Kitchen serve up pumpkin pie realness without having to make a pie crust!

You have two options for the crust, graham cracker crumb or shortbread. I went with the shortbread and it was flaky and buttery, with exciting hits of kosher salt. I didn't want to have to clean my stand mixer, so I used a pastry blender to cut the butter into the flour instead, which might have given it a bit more of a pastry vibe. It made a wonderful contrast to the silky smooth pumpkin custard.

Snixy gives some advice for how to make these dairy free, and I used Miyoko's salted plant milk butter in the crust and Country Crock's plant cream in the custard. Both worked really well, though if you're using a salted vegan butter and you're sensitive to salt, you might want to cut down on the kosher salt in the crust.

You can cook these in an 8 x 8 or 9 x 9 inch pan lined with parchment paper. I used a metal 9 x 9 pan, which I think was the right choice. The crust would have been a lot thicker in the smaller pan, and it was already pretty thick in the 9 x 9, more like a lemon bar crust than a pie crust. You parbake the crust, press it down to compact it, then pour the pumpkin custard over the top and put it back in the oven.

I baked the bars 40 minutes, then let them sit in the pan on the counter until completely cooled. After that I moved the pan to the fridge, but didn't cover it with plastic wrap because I didn't want any condensation to drip down onto the custard. I did, however, store them in the fridge that didn't have the turkey roast covered in raw garlic in it. *taps temple*

Now, I really value Snixy's recipes, but she doesn't tell you how TO GET THESE OUT OF THE PAN: I gently wiggled the parchment paper at the corners where the bars were touching the pan until they released, then, with help so that all four sides of the parchment paper were being lifted at the same time, swung them out of the pan and onto a cutting board. The custard didn't even wrinkle. I cut them while cold, using a sharp chef's knife, then plated them and let them warm to room temperature for service.

24 hours after making them, the crust was crisp and flaky and delicious. 24 hours after that, the crust had softened considerably, having absorbed moisture from the custard. It was still tasty, but no longer provided an exciting contrast to the softness of the custard as the whole thing was pretty soft. So you can easily make these a day ahead, but probably no more than that.

mific

In the spirit of North American holidays: Brian Lagerstrom just posted three recipes for alternatives to pumpkin pie, that retain the spicy pumpkin flavour but are easier (he says) to make. I'm guessing that's compared to making all aspects of a pumpkin pie from scratch.

Pumpkin Creme Brûlée - naturally GF
Pumpkin Crunch - his mother-in-law's bars/cake recipe. You'd need to sub the flour with all-purpose GF flour, or use the alternative in the recipe, a box of GF vanilla cake mix.
Pumpkin Basque Baked Cheesecake - he suggests subbing the flour with all-purpose GF flour in the video.

All the recipes have eggs and dairy, pumpkin purée and pumpkin spice. The Crunch also has pecans, but you could sub for those with a crumble topping made with coconut and oatmeal, or even crumbled GF cornflakes.

mific

Here are three recipes that look good. I haven't had a chance to try them yet. The first one is a frangipane slice (tart) which tastes like Christmas mince pies.

Frangipane mince pie tart GF recipe

GF mince pies

Goodbye gluten Christmas mince tarts

fred_mouse

This was bought in Western Australia, at my local IGA (supermarket), and the short review is: don't buy this.

The longer notes:

It was on the discount shelf, so it was $7.50 rather than $15, which is a thing that tempts me to try something new. It was labelled "Apple and Rhubarb Crumble, gluten free" and "400g" on the top (note: the company name is not there. I had to look in the fine print to find it). It was in an aluminium tray with a plastic lid, about the same size as a standard takeaway container. It looked like a reasonable size for two people to have generous portions, and three to have reasonable sized portions.

As there were no cooking instructions, I assumed it was ready to eat. I chose not to heat it up, because the oven would have been too hard, and the metal tray meant not in the microwave. This wasn't a dreadful mistake, but it was some amount of mistake, because the topping wasn't actually cooked. For people who like biscuit (cookie) dough raw, that would be fine, but I wasn't that enthused.

I reckon it was 80% topping. The fruit was almost entirely large chunks of apple. Neither the apple nor the rhubarb were cooked enough, so every now and then there was a crunchy bit. The rhubarb was also obviously stringy. The topping was at least felt to be more butter than it was sugar, so it wasn't horrendously sweet (although, given the ingredients list, this may have been wrong).

To add to all of these failures, I've just looked at the ingredients list: gluten-free flour, brown sugar, rhubarb, butter, cooked apple, baking powder. Obviously, the 'gluten-free flour' is a problem. But 'brown sugar' has to be a lie, no way that beautifully yellow topping had brown sugar in it. There was not more rhubarb than butter or apple.

If I have the energy, I'll go see if I can find the contact details for the company, and make a complaint.

jesse_the_k

I’m a big ginger fan, so a new entry in the ginger cookie space inspired a comparison between

Partake
MI-DEL
Tate’s

for science!

( all three have good points )

rdm

Menz has resurrected the Pollywaffle (a sadly departed iconic Australian confectionery bar) as bite sized balls.

This would not normally be of interest to us, because, well, wafers.

Until I picked up a bag out of curiousity, to see just how badly I could not eat it.

And then I swore.

Pollywaffle bag with GF status highlighted

Pollywaffle bag with GF status highlighted

runpunkrun

Birthday Cake Sandwich Cookies: These taste just like a Golden Oreo. Sandwiched between two crisp vanilla cookies, the creme has "fun, colorful sprinkles" to make them birthday cake flavor, but the creme isn't thick enough to see them from the side unless you pry the cookies apart, so that's not really a big selling point. They're very good, though, and like the Goodie Girl S'mores cookies don't taste gluten-free at all. Like the S'mores, a box of these also has 24 cookies in one sleeve, and they also got stale before I finished them, but I'll keep buying them all the same.

Current Ingredients: cane sugar, gluten free whole grain oat flour, palm oil, rice flour, high oleic sunflower oil (or canola oil), invert sugar. Contains less than 2% of each of the following: soy lecithin, corn starch, inulin, baking soda, xanthan gum, salt, natural flavors, edible glitter (gum arabic, spirulina extract, red cabbage extract, turmeric extract, radish extract, beet juice concentrate, vegetable juice), ammonium bicarbonate.

fred_mouse

Today, we wandered into a random supermarket in Dublin (I remember it said 'Good Food Market' on the branding, if that helps anyone identify it). After some wandering, we found their gluten free 'section', which seemed to be scattered across random shelves in one aisle.

In the bikkies section, I found custard creams. Now, custard creams are one of the options that one gets in what I think of as one of the family tradition bikkie selections - the Arnotts Family Selection (title may be different; there is a plain and a creams variation). I have not seen a GF version in Aus, which means it is ~15 years since I'm likely to have eaten one. They are advertised as 'crunchy biscuits with a vanilla flavour filling'.

Taste wise and texture wise they are about perfect, when held up to the rose coloured memories. They are beautifully short biscuits, the amount of filling nicely balances the biscuits. Size wise they are a bit smaller than I was expecting (it is possible that the regular ones are also smaller than my memory), and I was on my third one before I realised. I think there are nine in the packet, so enough for a small group of friends to share.

Brand is 'love more' with the tag line 'fabulous free from foods'. Information on the side says 'baked in a dedicated free from bakery', with an address in Wales. Ingredients lists are translated into ES, SV, NO, and FI, which I'm interpreting as Spain, ~~Sweden~~ maybe Switzerland?, Norway, Finland, so presumably can be found in those countries as well as Ireland and the UK.

Allergen advice lists them as 'gluten free, wheat free, and milk free' and 'suitable for vegans'. They do not contain oats, soy, or umm, a third thing I remember noticing and have forgotten. They do contain potato, but I'm pretending to be okay with that.

Overall: highly recommended,

runpunkrun

Fudge Striped Crunchy Oat Flour Cookies: Well, you know exactly what these are going to be just from the name, but I wanted them to be like the Keebler fudge stripe cookies of my youth and they were not. The oat cookie—the ad copy calls it a "shortbread" which it is not—is indeed crisp and has the occasional crunch of a sugar crystal for added interest, but, and I know it's unsporting to say this about a dessert, they're a little too sweet for me. The chocolate is perfectly fine, but unremarkable. I mean they're fine! But just fine. They're also much thinner than the Fudge Stripe cookies I remember and feel somewhat insubstantial.

Comes in a single sleeve of 24 cookies. Certified GF and kosher.

Current Ingredients: gluten free whole grain oat flour, confectionery coating (sugar, vegetable oil [palm kernel and/or palm], cocoa powder processed with alkali, buttermilk, soy lecithin, natural flavors), cane sugar, palm oil, brown cane sugar. Contains 2% or less of: invert sugar, sodium bicarbonate, natural flavor, soy lecithin, ammonium bicarbonate.

fred_mouse

For dw gluten free

I'm currently in Italy, and one of the fabulous things I've discovered is that they are really good about gluten free here (although you have to watch out because the boundaries on what is gluten free are a bit different - if I remember later I'll drop the link I have that gave me the info into comments). And, because the Italians are very much about their cereal based items, there are so many choices. Especially in the bikkie aisle.

At the moment, I'm working my way through a packet of Conad (supermarket chain) Alimentum senza glutine wafer alla nocciola (nuts; specifically hazel nuts, if I have my translation right. But think Nutella as the filling). Wafer biscuits were a significant treat of my childhood -- either they weren't readily available, or it was one of the things that was outside the budget, so they were a birthdays and feast days food.

These are really close to my memory. A little more chewy, a little less powder goes everywhere with a satisfying crunch, but oh, so good. And that might be meeting regional preferences, because my vague impression is that the ones we got were from somewhere else in Europe, and typically had different flavour fillings. The filling is a bit sweet, but the wafer layers are not, so it mostly balances out.

nerakrose

this is not a potato post 👀

I was craving squash cake and I had several squashes in my fridge (bounty of the season), but I've never actually made a gluten free squash cake before. I'm not sure I've ever actually made squash cake before, but I'm positive that the last time I ate one was before I found out I was gluten intolerant, which is now 12 years ago.

If you're like me and like carrot cake but find it overwhelming (i.e. it's nice, but after two bites it's Too Much Of Everything), or even 'too autumny' for the season, squash cake may be for you! it uses different spices than a carrot cake so it feels lighter and is a bit more zingy as it also uses lemon zest.

( ingredients, recipe, and photos )

bonus quick and dirty recipe in honour of potato month: the Leftovers & Why Do I Have So Many Squash In My Fridge Frittata

1 squash, shredded
1 large potato, shredded
3-4 eggs
a blob of sour cream
parmesan/similar hard, grated cheese (I used about half a cup)
1tsp powdered onion (or shred an onion if you have it)
2tbsp ground paprika
1tsp chilipowder
salt and pepper after your own heart

mix together, bake in the oven at 200C fan for about 20-30 minutes (tbh I lost track of time and don't know how long this cooked for). enjoy. makes 3 servings, this was my WFH lunch and dinner same day, and the 3rd serving went with me to the office the following day.

runpunkrun

So Delicious Cookie Dough: The coconutmilk ice cream is smooth and creamy and has a strong taste of coconut. The lumps of cookie dough are tasty and enjoyably gritty, like you're actually eating cookie dough, and they have a firm and distinct texture but are easy to bite into when frozen. It's probably quite similar to actual cookie dough, though I can't say for sure because I've never been one to eat raw cookie dough. The chocolate flecks are mostly on the outside in the ice cream, though the ingredients indicate they're inside the cookie dough as well, and it's their usual bittersweet chocolate with nice flavor and no wax or grease to it. This is very good, as long as you like the taste of coconut. Personally, I found it overpowering.

Current Ingredients: Organic Coconutmilk (Filtered Water, Organic Coconut), Organic Cane Sugar, Cookie Dough (Rice Flour, Brown Sugar, Water, Vegetable Oil [Palm And Canola], Dark Chocolate Chips [Cane Sugar, Chocolate Liquor, Cocoa Butter, Vanilla Extract], Guar Gum, Natural Flavor, Sea Salt, Baking Soda), Organic Coconut Oil, Chocolate Chips (Cane Sugar, Organic Coconut Oil, Cocoa, Chocolate Liquor, Natural Vanilla Flavor), Organic Tapioca Syrup, Pea Protein, Locust Bean Gum, Guar Gum, Natural Flavor, Annatto Extract (Color).

runpunkrun

Chocolate Vanilla Creme Cookies is a really awkward and trademark-free way to say "like an Oreo" while also leaving out the "sandwich" part: Two extremely crisp chocolate cookies with a bit of vanilla creme squished between them until it oozes out the cookie holes on the top and bottom. The chocolate cookies are on point, if like weirdly crispy, but the vanilla creme is unexpectedly soft—not in a bad way—but it also has a very distinct flavor I can only describe as "Easter candy question mark." Does it taste like a Peep? Or a jelly bean somehow? It's fine! It probably just tastes like marshmallow, which sets these apart from what I remember of Oreos, but, depending on who you are, that might be a selling point.

20 cookies, all in a single sleeve, but they didn't get stale while I was eating them over the course of two weeks. I'd buy these again.

Certified GF.

Current Ingredients: Powdered Sugar (Sugar, Corn Starch), Sugar, Palm Oil, Tapioca Starch, Rice Flour, Cocoa (Processed With Alkali), Tapioca Syrup; Less than 2% of: Cassava Flour, Cocoa Powder, Water, Potato Flour, Soy Lecithin, Salt, Xanthan Gum, Baking Soda, Natural Flavor.

runpunkrun

Coco Whip Original: This has the exact vibes of Cool Whip, only dairy-free (and soy-free!):

silky
sweet
found in the freezer case
doesn't deflate, run, or separate

It has a slight taste of coconut, but it's not overwhelming. I put it on some strawberries and a slice of orange almond loaf and it was a perfectly appropriate topping for a strawberry shortcake, even with the hint of coconut, but it'd also be great in a tropical desert like a banana cream pie, where you can lean into the coconut flavor.

I keep this in the freezer, and it defrosts pretty quickly if you leave it out on the counter. After an hour it softens enough to spoon around the edges of the carton, or you can just dig into it frozen where it'll have the texture of ice cream. You can then put it in the fridge or refreeze it, which makes this a very tasty and convenient topping. I'm looking forward to trying it on top of some gingerbread.

Also comes in a "Light" version with half the fat.

Certified GF & vegan.

Current Ingredients: Filtered Water, Organic Coconut Oil, Organic Tapioca Syrup, Organic Cane Sugar, Pea Protein, Guar Gum, Sunflower Lecithin, Xanthan Gum, Natural Flavor.

runpunkrun

High off my success with S'mores Oatmilk Non-Dairy Frozen Dessert last year, I decided to try more So Delicious products. I had some winners and some...runners up.

Here are the results of a year-long trial, arranged in decreasing order of pleasingness. All of the following products are soy-free and certified GF and vegan.

The Best

( Dipped Salted Caramel Bar )

( S'mores )

( Salted Caramel Cluster )

( Mint Chip )

( Very Vanilla )

The Rest

( Chocolate Cookies 'N' Cream )

( Dark Chocolate Truffle )

( Chocolate Salted Caramel )

( Peanut Butter Brownie )

( Cookies & Crème )

( Strawberry )

highlyeccentric

The original for this comes from Melanie Persson's "The Very Hungry Coeliac", and assumes you use her diy flour mix. I've successfully made it on supermarket gf flour mix, and tweaked a few things along the way. Her recipe assumes mini bundt pans, which I neither own nor desire to own; mine has been optimised for muffin tins and hence rises a little more.

( Dietary and access notes )

( What you need and what you do with it )

mific

I've made banana cakes a few times, but they were always a bit too dry for my liking, especially after the first day. So I invented this version, the key differences being addition of yoghurt, cream cheese and extra eggs, and psyllium powder, all for moisture. Not everyone will like it as it's deliberately gluggy, not at all light or fluffy, but I enjoy it as it's kind of halfway between a cake and a cheesecake. In summary: unusual texture, tastes great.

( Read more... )

runpunkrun

Goodie Girl Magical Animal Crackers: I think we can all agree, the most important thing about animal crackers is what kind of animals we'll be eating. "Magical" ones according to the box. This includes:

Unicorn
- on a scooter
- playing a guitar
- dabbing
Mermaid (isn't this at least partly cannibalism??)
- mermaid hugging/subduing a fish (cannibalism all the way down)
Dragon
Narwhal (I'm sorry, but these are real animals?)

Despite its non-magical nature, the narwhal was my favorite because it was a nice shape and noticeably thicker than the other cookies, more like what I expect from an animal cracker. The guitar-playing unicorn was particularly thin as well as being a weird narrow rectangle because the unicorn was at open mic night, I guess, and standing upright on its hind legs. It just raises a lot of questions is all. Anyway. How do they taste? The oat flavor is quite pronounced, which I normally don't mind, but found distracting here, and I missed the traditional animal cracker flavor of lemon or vanilla. So they're not my platonic ideal of an animal cracker, but once I managed my expectations, they were good enough.

Current Ingredients: gluten free whole grain oat flour, cane sugar, palm oil, rice flour, invert sugar. Contains 2% or less of: natural flavors, sodium bicarbonate, soy lecithin, inulin, salt, xanthan gum.

mergatrude

After a discussion with a colleague about the Coconut Slices of Our Childhood, I decided to see if I could make a gluten-free version. Coconut slice traditionally has a biscuit base spread with jam and topped with a mix of dessicated coconut, sugar and eggs. I thought I could cut out the base and just try it with the topping using muffin tins, adding a little almond meal to give it a more cake-y texture and putting a blob of jam in the centre. Then I remembered I had some frozen raspberries and thought I could use them! The result was both pretty and delicious!
( large image under the cut )

Coconut Cakes GF, DF
2 cups dessicated coconut
1/2 cup caster sugar
1/2 cup almond meal
2 eggs (free-range!)
~1/3 cup coconut oil, melted
strawberry jam, or raspberries

Heat oven to 180C (350F). In a mixing bowl, beat eggs and sugar together until combined. Stir in almond meal and coconut, alternating with the coconut oil. Line a muffin tin with paper cases and divide the mixture between the cases. Place 1/2 teaspoon of jam in the centre of each cake, or press a raspberry in there. Bake for ~20-25 minutes. Allow to cool, peel out of the cases and devour!

Notes: You might not want or need to use the coconut oil, I just found the mixture a bit stiff without it. I found it made nine cakes, filling the cases halfway. You could easily double the recipe. You can also use any type of jam or fruit you fancy. I found the tartness of the raspberry helped cut the sweetness of the cake.

celli

I am still learning to bake, so I rely on mixes for a lot of things. I have found several box mixes that I like, but my absolute favorite is Magnolia Mixes Gluten Free Lemon Pound Cake Mix (the first item on this page).

You add eggs, butter, and sour cream to the existing mix. You can also make an optional glaze with confectioner's sugar and lemon juice.

I have taken this to events and people who regularly eat gluten have said you can't tell by tasting it. It's just lemony enough for me, and it's got a great texture. I think it's better the second day, when the glaze has had a chance to work its way into the cake a little.

The purchase link on the Magnolia Mixes website takes you to Amazon, but my local grocery store carries it as well.

Per the company, this mix is gluten, nut, and soy free. It can be prepared either with or without dairy (you substitute dairy free butter and dairy free vanilla yogurt), but I haven't tried the dairy-free version so I can't speak to it. Made in a gluten-free and nut-free facility.

Ingredients (from the site): Gluten Free Flour (Potato Starch, Rice Flour, Tapioca Flour), Sugar, Baking Powder (Monocalcium Phosphate, Bicarbonate of Soda, Cornstarch (Nongenetically Modified Corn)), Lemon Juice Powder (Lemon Oil, Dextrose), Sea Salt, Baking Soda, Xanthan Gum

runpunkrun

Goodie Girl Mint Cookies are thinner and, dare I say, mintier than a Girl Scout Thin Mint, but taste very much like the cookies I remember, right down to the occasional hit of salt in an otherwise unremarkable (but crisp) chocolate cookie. The chocolate coating is a bit greasy, but it's been a long time since I had a Thin Mint, so it's possible that's authentic as well. If you like(d) Thin Mints, you'll probably like these.

Each box has 24 cookies in a single sleeve, but I easily finished them off before they got stale.

Certified GF. Kosher.

Current Ingredients: confectionery coating (sugar, vegetable oil [palm kernel and/or palm], cocoa powder, processed with alkali, buttermilk, soy lecithin, natural flavors), gluten-free whole grain oat flour, cane sugar, palm oil, cocoa processed with alkali; contains 2% or less of: molasses, sodium bicarbonate, salt, inulin, soy lecithin, peppermint oil, ammonium bicarbonate.

runpunkrun

Our prompt for April is desserts!

To fill this prompt, you can:

Slide into the comments of this post and share a link to a recipe, product, or resource and why you like it.
Write up a favorite recipe and post it to the comm.
Post a review of a related product or cookbook to the comm.
Try someone's recipe and reply to their post (or comment) with any changes you made and how it turned out.

Monthly prompts are only for inspiration and not a requirement. You can post whatever you like to the comm whenever you like as long as it meets the community guidelines.

Here's what's going on in the comments:

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gluten-free eats

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1: Recipe: Crispy Waffles from Snixy Kitchen
2: Tag, you're it.
3: Prompt: Soup
4: Recipe: Focaccia Bread from Loopy Whisk
5: Recipe: Vegan Focaccia Bread from Bakerita
6: Prompt: Beverages
7: Prompt: Chocolate
8: recommendations??
9: Prompt: What's New
10: Recipe: Pumpkin Pie Bars

Page Summary

sonia - Coconut cream rice pudding
runpunkrun - Product Review: Vanilla Yellow Cake Mix from Bob's Red Mill
mific - Orange Almond mini muffins
runpunkrun - Recipe: Pumpkin Pie Bars +2 comments
mific - Pumpkin pie alternative recipes +4 comments
mific - Three Christmas mince pie recipes
fred_mouse - Review: Misternosh Apple and Rhubarb Crumble +12 comments
jesse_the_k - Three Commercial Ginger Cookies +2 comments
rdm - Unexpected confectionery find for Australians +5 comments
runpunkrun - Product Review: Goodie Girl Birthday Cake Sandwich Cookies
fred_mouse - Product review - Love more Custard Creams +6 comments
runpunkrun - Product Review: Goodie Girl Fudge Striped Crunchy Oat Flour Cookies
fred_mouse - Product review: Conad Wafer alla nocciola +1 comment
nerakrose - recipe: squash cake with cream cheese frosting +7 comments
runpunkrun - Product Review: So Delicious Cookie Dough Non-Dairy Frozen Dessert +3 comments
runpunkrun - Product Review: Glutino Chocolate Vanilla Creme Cookies +8 comments
runpunkrun - Product Review: So Delicious Coco Whip +3 comments
runpunkrun - Product Review: So Delicious Dairy-Free Frozen Desserts +8 comments
highlyeccentric - Ginger cakes +1 comment
mific - Banana Cream Cheese Cake +1 comment
runpunkrun - Product Review: Goodie Girl Magical Animal Crackers +2 comments
mergatrude - Recipe: Almond Coconut Cakes
celli - Product Review: Magnolia Mixes Gluten Free Lemon Pound Cake Mix
runpunkrun - Product Review: Goodie Girl Mint Cookies +2 comments
runpunkrun - Prompt: Desserts +4 comments

gluten-free eats

Entries tagged with meal: dessert

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Coconut cream rice pudding

Product Review: Vanilla Yellow Cake Mix from Bob's Red Mill

Orange Almond mini muffins

Recipe: Pumpkin Pie Bars

Pumpkin pie alternative recipes

Three Christmas mince pie recipes

Review: Misternosh Apple and Rhubarb Crumble

Three Commercial Ginger Cookies

Unexpected confectionery find for Australians

Product Review: Goodie Girl Birthday Cake Sandwich Cookies

Product review - Love more Custard Creams

Product Review: Goodie Girl Fudge Striped Crunchy Oat Flour Cookies

Product review: Conad Wafer alla nocciola

recipe: squash cake with cream cheese frosting

Product Review: So Delicious Cookie Dough Non-Dairy Frozen Dessert

Product Review: Glutino Chocolate Vanilla Creme Cookies

Product Review: So Delicious Coco Whip

Product Review: So Delicious Dairy-Free Frozen Desserts

Ginger cakes

Banana Cream Cheese Cake

Product Review: Goodie Girl Magical Animal Crackers

Recipe: Almond Coconut Cakes

Product Review: Magnolia Mixes Gluten Free Lemon Pound Cake Mix

Product Review: Goodie Girl Mint Cookies

Prompt: Desserts

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