Gluten Free Cheesecke by Debbie Rapsky

I have made this with several different topping, strawberries , blueberries, chocolate sauce and just plain.

Pina Colada Pudding Cake by Pam Solomon

This cake is so moist and delicious! Who doesn't love coconut, pineapple and rum together? It's an amazing combination! To make sure this cake would be very moist, I used a box of gluten-free instant vanilla pudding and full-fat coconut milk. It turned out just as I imagined it would! I hope you like it.

Baked Flounder with Sweet Potato, Green Pepper, Onion, & Tomato by Unknown Chef

My sister-in-law, Auntie, gave me an Oxo Spiralizer for Christmas. Nice. Went on line to get ideas for using the gift. One website caught my attention, www.inspiralized.com. I am not related to the site owner nor am I a financial backer, just a…

Choconanacoco Muffins (Gluten Free) by Tracy Davis

I wanted to find a healthy pre-run breakfast for my cousin and I. My cousin has celiac sprue, and she can't tolerate any form of gluten. Since it is very difficult to make moist gluten free breads, I used ALL NATURAL GLUTEN FREE CAFE: ALL PURPOSE BAKING MIX. Never have I had such wonderfully moist and delicious gluten free bread…

Chef Teddy Flourless Chocolate Torte by Teddy Hedrington

Apple Cinnamon Bundy Cake w/ Maple Glaze by Pam Solomon

Welcome To My Gluten Free Journey My blog is centered around gluten free recipes and helpful baking tips. THURSDAY, JULY 31, 2014 Apple Cinnamon Bundt Cake With Maple Glaze I love a really good bundt cake! My home was filled with the aroma of apples and cinnamon as this cake was baking, yum! It is very moist and delicious!…

Gluten-Free Easy Pumpkin Pie by Florry

Snickerdoodle Cookies Gluten free by Farrell May Podgorsek

Crispy outside, soft inside with an almost lacy texture. These cookies are perfect. A little cinnamon in the dough enhances the flavor. A rest in the freezer improves the texture and shape of the baked cookies. I received lots of I Love You's from my son for creating an allergy-safe version of his favorite cookie. Gluten free, dairy…

PECAN, HERB LOAF by Lillie Ann Passwaiter

HERE IS A GLUTEN FREE LOAF USING ORGANIC EXTRA FIRM TOFU, ORGANIC MUSHROOMS AND NUTS.

Black Bean Fudge Cake by Nelski

From Clean Eating Magazine I used canola oil instead of olive oil and did not add nuts because I do not like them in baked goods. Definitely a different consistancy with no flour but still tasty and healthier. I cooked baked it for 38 minutes.

CHOCOLATE CUPCAKES - GLUTEN FREE by Lillie Ann Passwaiter

Covered with creamy white frosting makes a good snack with ice cream.

BROWN RICE - MUSHROOM LOAF by Lillie Ann Passwaiter

TAKEN FROM BRAGG VEGETARIAN HEALTH RECIPES BAKE AT 375 DEGREES FOR 30 MINUTES

Breakfast Egg Cups by Margaret Lambert

Great breakfast, brunch, or dinner item....made this recipe and it held up well over 4 days (breakfast before leaving for work). Original recip is tex mex, but could be adapted to any preference. Took a little longer to bake (abt 25 minutes instead of 20. Plus..make I made it with half real eggs, half egg substitute.

Chocolate chocolate chip cake by James Baron

Chocolate Chunk Cookies by BC

Using different nut butters (i.e. almond butter or peanut butter) is an option in this recipe. The dough will seem oily because there is no flour but cookies bake up beautifully.