GLUTEN-FREE BANANA BREAD RECIPE: HOW TO MAKE IT
This gluten-free banana bread recipe isn't dry and crumbly—it tastes like the real thing. I hope you try it! —Gladys Arnold, Pittsburgh, Pennsylvania
Provided by Taste of Home
Total Time 01 hours 05 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 2 loaves (12 pieces each).
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine flour, baking soda and salt. In a small bowl, whisk eggs, bananas, sugar, applesauce, oil and vanilla. Stir into dry ingredients just until moistened., Transfer to 2 greased 8x4-in. loaf pans. Sprinkle with walnuts. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 140 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 89mg sodium, CarbohydrateContent 21g carbohydrate (11g sugars, FiberContent 2g fiber), ProteinContent 3g protein.
GLUTEN-FREE LEMON DRIZZLE CAKE RECIPE - BBC GOOD FOOD
With a special surprise ingredient, this gluten free cake stays beautifully moist. To everyone’s amazement it's mash potato!
Provided by Jane Hornby
Categories Afternoon tea, Treat
Total Time 1 hours 10 minutes
Cook Time 40 minutes
Yield 10
Number Of Ingredients 9
Steps:
- Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin. Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest and baking powder.
- Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 mins cooling. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing.
Nutrition Facts : Calories 514 calories, FatContent 36 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 35 grams sugar, FiberContent 2 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.88 milligram of sodium
More about "free online recipe recipes"
NUT-FREE PESTO RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 5
Total Time 10 minutes
Cuisine Europe, Italian
Calories 206 calories per serving
- Pulse the first 6 ingredients in a food processor until coarsely chopped. While processing, gradually add oil in a steady stream until mixture is smooth. Store in an airtight container in the refrigerator for up to 1 week.
GLUTEN-FREE BANANA BREAD RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 05 minutes
Calories 140 calories per serving
- Preheat oven to 350°. In a large bowl, combine flour, baking soda and salt. In a small bowl, whisk eggs, bananas, sugar, applesauce, oil and vanilla. Stir into dry ingredients just until moistened., Transfer to 2 greased 8x4-in. loaf pans. Sprinkle with walnuts. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pans to wire racks.
GLUTEN-FREE LEMON DRIZZLE CAKE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Afternoon tea, Treat
Cuisine British
Calories 514 calories per serving
- Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 mins cooling. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing.
NUT-FREE PESTO RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 5
Total Time 10 minutes
Cuisine Europe, Italian
Calories 206 calories per serving
- Pulse the first 6 ingredients in a food processor until coarsely chopped. While processing, gradually add oil in a steady stream until mixture is smooth. Store in an airtight container in the refrigerator for up to 1 week.
HOMEMADE MAYONNAISE RECIPE | JAMIE OLIVER EGG RECIPES
Total Time 15 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 117 calories per serving
- Whisk the egg yolks in a bowl, then add the mustard and whisk together. Gradually add about half the oil, very slowly at first, whisking continuously for around 3 to 5 minutes, or until thickened. Once you’ve added about half the oil, whisk in 1 tablespoon of vinegar – this will loosen the mixture slightly and give it a paler colour. Continue to gradually add the remaining oil, whisking continuously. Season with a pinch of salt, a squeeze of lemon juice and a little more vinegar, if needed. Store in a sterilised jar in the fridge for up to one week.
OMELETTE RECIPE | JAMIE OLIVER BREAKFAST & BRUNCH RECIPES
From jamieoliver.com
Total Time 10 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 321 calories per serving
- For a basic omelette, crack the eggs into a mixing bowl with a pinch of sea salt and black pepper. Beat well with a fork.
- Heat a small knob of butter in a small frying pan on a low heat, and once melted and bubbling, add the eggs and move the pan around to spread them out evenly.
- When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the cheese (if using). I sometimes grate mine directly on to the omelette.
- Using a spatula, ease around the edges of the omelette, then fold it over in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.
- For a tomato and basil omelette, pick and roughly tear the basil leaves. Chop the tomatoes in half, then add to a hot frying pan with a small knob of butter, a drizzle of oil and a pinch of salt and pepper. Fry and toss around for 1 minute, then turn the heat down to medium and sprinkle over the basil leaves. Add the eggs and move the pan around to spread them out evenly. Continue as for the basic omelette.
- For a mushroom omelette, quarter or roughly chop the mushrooms and add to a hot frying pan with a small knob of butter, a drizzle of oil and a pinch of salt and pepper. Fry and toss around until golden, then turn the heat down to medium. Add the eggs and move the pan around to spread them out evenly. When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the Cheddar. Continue as for the basic omelette.
GLUTEN-FREE LEMON DRIZZLE CAKE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Afternoon tea, Treat
Cuisine British
Calories 514 calories per serving
- Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 mins cooling. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing.
NUT-FREE PESTO RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 5
Total Time 10 minutes
Cuisine Europe, Italian
Calories 206 calories per serving
- Pulse the first 6 ingredients in a food processor until coarsely chopped. While processing, gradually add oil in a steady stream until mixture is smooth. Store in an airtight container in the refrigerator for up to 1 week.
HOMEMADE MAYONNAISE RECIPE | JAMIE OLIVER EGG RECIPES
Total Time 15 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 117 calories per serving
- Whisk the egg yolks in a bowl, then add the mustard and whisk together. Gradually add about half the oil, very slowly at first, whisking continuously for around 3 to 5 minutes, or until thickened. Once you’ve added about half the oil, whisk in 1 tablespoon of vinegar – this will loosen the mixture slightly and give it a paler colour. Continue to gradually add the remaining oil, whisking continuously. Season with a pinch of salt, a squeeze of lemon juice and a little more vinegar, if needed. Store in a sterilised jar in the fridge for up to one week.
OMELETTE RECIPE | JAMIE OLIVER BREAKFAST & BRUNCH RECIPES
From jamieoliver.com
Total Time 10 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 321 calories per serving
- For a basic omelette, crack the eggs into a mixing bowl with a pinch of sea salt and black pepper. Beat well with a fork.
- Heat a small knob of butter in a small frying pan on a low heat, and once melted and bubbling, add the eggs and move the pan around to spread them out evenly.
- When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the cheese (if using). I sometimes grate mine directly on to the omelette.
- Using a spatula, ease around the edges of the omelette, then fold it over in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.
- For a tomato and basil omelette, pick and roughly tear the basil leaves. Chop the tomatoes in half, then add to a hot frying pan with a small knob of butter, a drizzle of oil and a pinch of salt and pepper. Fry and toss around for 1 minute, then turn the heat down to medium and sprinkle over the basil leaves. Add the eggs and move the pan around to spread them out evenly. Continue as for the basic omelette.
- For a mushroom omelette, quarter or roughly chop the mushrooms and add to a hot frying pan with a small knob of butter, a drizzle of oil and a pinch of salt and pepper. Fry and toss around until golden, then turn the heat down to medium. Add the eggs and move the pan around to spread them out evenly. When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the Cheddar. Continue as for the basic omelette.
GLUTEN-FREE HEARTY CHICKEN POT PIE RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4.5
Total Time 45 minutes
Calories 300 per serving
- Bake 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.
FREE “JIFFY” MIX RECIPE BOOK | "JIFFY" MIX
From site.jiffymix.com
FREE ONLINE RECIPES! EASY COOKING RECIPES FOR EVERYTHING.
From cookingnook.com
CHOCOLATE CHIP COOKIES (GLUTEN FREE) RECIPE | ALLRECIPES
From allrecipes.com
THE BEST GLUTEN FREE BROWNIES EVER...SERIOUSLY RECIPE ...
From allrecipes.com
MAKE YOUR OWN COOKBOOK ONLINE FOR FREE | RECIPE BOOK TEMPLATE
From bookemon.com
RECIPELAND | RECIPES, COOKING TIPS, THOUSANDS OF RECIPE PHOTOS
From recipeland.com
RECIPES - WHOLE FOODS MARKET
From wholefoodsmarket.com
FREE “JIFFY” MIX RECIPE BOOK | "JIFFY" MIX
From site.jiffymix.com
FREE ONLINE RECIPES! EASY COOKING RECIPES FOR EVERYTHING.
From cookingnook.com
CHOCOLATE CHIP COOKIES (GLUTEN FREE) RECIPE | ALLRECIPES
From allrecipes.com
THE BEST GLUTEN FREE BROWNIES EVER...SERIOUSLY RECIPE ...
From allrecipes.com
MAKE YOUR OWN COOKBOOK ONLINE FOR FREE | RECIPE BOOK TEMPLATE
From bookemon.com
RECIPELAND | RECIPES, COOKING TIPS, THOUSANDS OF RECIPE PHOTOS
From recipeland.com
RECIPES - WHOLE FOODS MARKET
From wholefoodsmarket.com
RECIPES - BETTYCROCKER.COM
From bettycrocker.com
FREE ONLINE RECIPE CARD MAKER: DESIGN A CUSTOM ... - CANVA
From canva.com
FREE “JIFFY” MIX RECIPE BOOK | "JIFFY" MIX
From site.jiffymix.com
FREE ONLINE RECIPES! EASY COOKING RECIPES FOR EVERYTHING.
From cookingnook.com
CHOCOLATE CHIP COOKIES (GLUTEN FREE) RECIPE | ALLRECIPES
From allrecipes.com
MAKE YOUR OWN COOKBOOK ONLINE FOR FREE | RECIPE BOOK TEMPLATE
From bookemon.com
RECIPELAND | RECIPES, COOKING TIPS, THOUSANDS OF RECIPE PHOTOS
From recipeland.com
RECIPES - WHOLE FOODS MARKET
From wholefoodsmarket.com
4 SIMPLE CHAROSET RECIPES - CHABAD.ORG
From chabad.org
RECIPES - BETTYCROCKER.COM
From bettycrocker.com
FREE ONLINE RECIPE CARD MAKER: DESIGN A CUSTOM ... - CANVA
From canva.com