GLUTEN FREE CHEESE SNACKS RECIPES

GLUTEN-FREE RECIPES | BBC GOOD FOOD

Gluten-free recipes | BBC Good Food image

On a gluten-free diet? Our recipes mean you needn't miss out on variety, whether it's classic carrot cake or beef cobbler you're after.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

GLUTEN-FREE SAUSAGE CHEESE BALLS RECIPE - BETTYCROCKER.COM

Gluten-Free Sausage Cheese Balls Recipe - BettyCrocker.com image

Thanks to Bisquick® Gluten Free mix you can eat gluten freely and enjoy our favorite Sausage-Cheese Balls.

Provided by Betty Crocker Kitchens

Total Time 25 minutes

Prep Time 10 minutes

Yield 48

Number Of Ingredients 10

Ingredients

3/4 cup Bisquick™ Gluten Free mix
4 oz bulk pork sausage
1 1/2 cups shredded Cheddar cheese (6 ounces)
1/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon dried rosemary leaves, crushed
1/8 teaspoon cayenne pepper
1/2 cup milk
2 tablespoons chopped fresh parsley
Barbecue sauce or chili sauce, if desired

Steps:

Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
In large bowl, mix all ingredients except barbecue sauce. Shape mixture into 1-inch balls. Place in pan.
Bake uncovered 22 to 26 minutes or until light golden brown. Immediately remove from pan. Serve warm with sauce for dipping.

Nutrition Facts : Calories 30 , CarbohydrateContent 2 g, CholesterolContent 5 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 60 mg, SugarContent 0 g, TransFatContent 0 g

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GLUTEN FREE CARROT CAKE RECIPE | JAMIE OLIVER RECIPES

Deliciously spiced gluten-free carrot cake – perfect with a nice cup of tea
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 389 calories per serving

1. Preheat the oven to 190ºC/375ºF/gas 5. Grease a springform cake tin (roughly 20cm) with butter, line the base with greaseproof paper, then dust the sides with gluten-free flour.
2. Lightly beat the eggs in a large bowl, add the sugar and oil, then mix to combine. Sieve in the flour and spices, then fold through. Peel and grate the apple (core and all) and carrots, then stir into the mixture along with the orange zest and juice and sultanas. Roughly chop and add the walnuts, if using.
3. Pour the mixture into the prepared cake tin, then place on the middle shelf of the oven for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave the cake to cool in the tin for around 5 minutes, before turning it out onto a wire cooling rack to cool completely.
4. Meanwhile, make the icing. Beat the butter, icing sugar and most of the orange zest until pale and smooth, then stir in the cream cheese until just combined.
5. Once cooled, decorate the cake with the icing. Lightly crush the walnuts in a pestle and mortar and sprinkle on top. Finish with a grating of orange zest, then serve.

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GLUTEN FREE CARROT CAKE RECIPE | JAMIE OLIVER RECIPES

1. Preheat the oven to 190ºC/375ºF/gas 5. Grease a springform cake tin (roughly 20cm) with butter, line the base with greaseproof paper, then dust the sides with gluten-free flour.
2. Lightly beat the eggs in a large bowl, add the sugar and oil, then mix to combine. Sieve in the flour and spices, then fold through. Peel and grate the apple (core and all) and carrots, then stir into the mixture along with the orange zest and juice and sultanas. Roughly chop and add the walnuts, if using.
3. Pour the mixture into the prepared cake tin, then place on the middle shelf of the oven for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave the cake to cool in the tin for around 5 minutes, before turning it out onto a wire cooling rack to cool completely.
4. Meanwhile, make the icing. Beat the butter, icing sugar and most of the orange zest until pale and smooth, then stir in the cream cheese until just combined.
5. Once cooled, decorate the cake with the icing. Lightly crush the walnuts in a pestle and mortar and sprinkle on top. Finish with a grating of orange zest, then serve.

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