GLUTEN FREE CHOCOLATE MUFFINS RECIPE RECIPES

GLUTEN-FREE DOUBLE CHOCOLATE COOKIES RECIPE | ALLRECIPES

Gluten-Free Double Chocolate Cookies Recipe | Allrecipes image

These are probably the best gluten-free cookies I've ever made. Not chalky, but chewy. I haven't tried making these egg-free, but that might work. I make a flour mix for baking that is quarter each of rice, sorghum, tapioca, and chestnut flours, with a pinch of xanthan gum, then use it in place of flour...sifting or whisking helps. I dusted with confectioners' sugar...looks nice with the dark chocolate.

Provided by Q Anker

Categories Drop Cookies

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 2 dozen cookies

Number Of Ingredients 14

Ingredients

1 ½ cups white sugar
½ cup cocoa powder
¼ cup rice flour
¼ cup tapioca flour
¼ cup sorghum flour
¼ cup chestnut flour
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon xanthan gum
4 ounces chocolate chips
½ cup butter
1 teaspoon gluten-free vanilla extract
2 eggs
4 ounces chocolate chips

Steps:

Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or a silicon baking mat.
Mix white sugar, cocoa powder, rice flour, tapioca flour, sorghum flour, chestnut flour, baking soda, salt, and xanthan gum together in a large bowl.
Melt 4 ounces chocolate chips, with butter and vanilla extract in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat.
Stir eggs into the flour mixture; slowly pour melted chocolate mixture into flour mixture. Stir until incorporated. Fold 4 ounces chocolate chips into the batter.
Drop batter roughly in a ball shape, 1 tablespoon per cookie, onto the prepared baking sheet, keeping balls 2 inches apart.
Bake in the preheated oven until cookies are spread and top surface is slightly cracked, 12 to 15 minutes. Cool on the pan for 10 minutes before removing to cool completely on a wire rack to allow cookies to set.

Nutrition Facts : Calories 155.9 calories, CarbohydrateContent 23.5 g, CholesterolContent 25.7 mg, FatContent 7.3 g, FiberContent 1.4 g, ProteinContent 1.6 g, SaturatedFatContent 4.4 g, SodiumContent 110.5 mg, SugarContent 17.6 g

GLUTEN-FREE BANANA BREAD RECIPE: HOW TO MAKE IT

Gluten-Free Banana Bread Recipe: How to Make It image

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

Ingredients

2 cups gluten-free all-purpose baking flour
1 teaspoon baking soda
1/4 teaspoon salt
4 large eggs, room temperature
2 cups mashed ripe bananas (4-5 medium)
1 cup sugar
1/2 cup unsweetened applesauce
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 cup chopped walnuts

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.

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