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Recipe from Beth Hillson
Serves 16
Here’s a great way to celebrate the Fourth of July. Layers are colored red and blue with the help of Jell-O. Fresh strawberries and blueberries are a no-fuss decoration and whipped cream makes the cake look luscious. The cake can be stored, well wrapped, for 3 days in the refrigerator. Do not freeze.
Make this easy, decorative dessert for any celebration by varying the Jell-O flavors and colors to match the holiday. This works with natural gelatin products, too. If you can’t find the color you want, use unflavored gelatin and color with natural food dye. Add a few drops of a flavor extract of your choice, if desired.
1 recipe (2 layers) baked Perfect Layer Cake (below)
2 cups boiling water, divided
1 (3-ounce) package Jell-O raspberry or strawberry gelatin
1 (3-ounce) package Jell-O berry blue gelatin
1 (8-ounce) container very cold heavy cream, coconut cream or prepared whipped topping, divided
1 cup confectioners’ sugar
½ teaspoon pure vanilla extract
1 cup fresh blueberries
1 cup sliced fresh strawberries
Prepare Perfect Layer Cake. Cool the 2 baked layers in their pans. Pierce each cake with a fork at ½-inch intervals.
Using 2 medium bowls, add 1 cup boiling water to each Jell-O flavor. Stir well to dissolve. Pour raspberry-flavored Jell-O over 1 cake layer and berry blue over other cake layer. Refrigerate several hours until firm.
Make whipped cream by beating heavy cream on medium speed, then high speed until thick. Add confectioners’ sugar and vanilla and beat until mixture is very thick. Refrigerate until ready to use. (If using prepared dairy-free whipped topping, skip this step.)
To unmold cake layers, place each pan in a sink with hot water touching just the bottom of the pan for 15 to 30 seconds. Unmold one layer by inverting it onto a cake plate. Spread 1 cup whipped cream on top. Unmold other layer and place on top of whipped cream.
Frost top of cake with more whipped cream. If desired, use extra whipped cream to frost sides of the cake. Decorate with berries. Refrigerate about 1 hour before serving.
Perfect Gluten-Free Layer Cake
Makes 2, 9-inch layers
This makes a great layer cake that can be decorated any way you wish. For other cakes, you’ll want to dust the layer cake pans with white rice flour. For the Fourth of July Cake, do not dust the pans.
2½ cups Cake & Pastry Flour Blend (follows)
4 teaspoons baking powder
1¼ teaspoons xanthan gum
½ teaspoon baking soda
½ teaspoon salt
¾ cup (1½ sticks) unsalted butter, room temperature
1 ½ cups sugar
4 large eggs
2 teaspoons pure vanilla extract
¾ cup milk of choice
Preheat oven to 350°F. Lightly grease two 9-inch round cake pans that are 2 inches deep. Do not dust with flour if making Fourth of July Cake.
Combine flour blend, baking powder, xanthan gum, baking soda and salt in a large bowl. Whisk until well blended. Set aside.
In a large mixing bowl, beat together butter and sugar until smooth and fluffy. Add eggs and vanilla and beat on medium speed 2 minutes or until batter is smooth. Mix in dry ingredients. Add milk and beat until smooth.
Divide batter evenly between prepared pans and smooth tops. Place in preheated oven and bake 23 to 25 minutes or until tops are golden brown and a toothpick inserted in the center comes out clean.
Remove from oven and let cool in the pans. Follow directions above to make Fourth of July Cake or let cool 10 minutes in pans and turn layers out onto a wire rack to cool completely before frosting.
Baker’s Tip: Use this recipe to make 24 cupcakes. To make cupcakes, spoon batter evenly into cups, filling about 2/3 full, and bake in preheated oven 15 to 18 minutes or until tops are golden brown and a toothpick inserted in the center comes out clean. Cool 10 minutes in pans before turning onto a wire rack to cool completely. Frost when cool.
Cake & Pastry Flour Blend
MAKES 2½ CUPS
1 cup white rice flour
¾ cup sorghum flour
¾ cup cornstarch, tapioca starch/flour or potato starch (not potato flour)
Whisk ingredients together. Store in a tightly covered container in the refrigerator. Bring to room temperature before using.
From Beth Hillson
The best thing about quick breads is suggested in the name. With no yeast to coax into rising and no long waits or kneading, quick breads reach lofty limits via fast-acting baking powder or baking soda or both. Once liquids and leavening touch, the action begins; quick bread goes right into the oven to maximize the chemical reaction that is beginning. Best yet, quick breads can be enjoyed by those who are gluten free and yeast free and miss their bread. Owing to the light texture and sumptuous flavor of this bread, no one misses out!
Honey Beer Bread
Makes 1 loaf (14 servings)
This recipe produces a light and moist loaf. You can replace the beer with an equal amount of seltzer water to turn this into a wonderful, yeast-free sandwich bread.
3 cups Beth’s Gluten-Free Quick Bread Flour Blend (next)
1 tablespoon baking powder
1 tablespoon white sugar, optional
3 large eggs at room temperature
3 tablespoons olive oil
3 tablespoons honey
1 1/3 cups gluten-free beer or seltzer water at room temperature
2 teaspoons melted butter or dairy-free buttery spread for topping
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5x3-inch loaf pan.
Mix flour blend, baking powder, and sugar, if used, together in a bowl.
Beat eggs, olive oil, and honey together in a separate large bowl; add flour mixture and beat with an electric mixer until you get a smooth batter. Stir beer into the batter and beat batter until smooth. Transfer to prepared loaf pan. Brush the top of the loaf with melted butter.
Bake in preheated oven until cake tester comes out clean, about 45 to 50 minutes.
Cool in pan on a wire rack for 10 minutes. Turn bread out onto wire rack to cool completely before slicing.
Beth’s Gluten-Free Quick Bread Flour Blend
Several flours are interchangeable in a flour blend. You’ll see them noted here. I prefer using cornstarch as it produces a lighter quick bread loaf. However, potato starch produces a chewier texture in the beer bread. Take your pick according to preference and food sensitivities.
Combine these ingredients. Blend well, then scoop out the amount needed for your recipe.
1 cup sorghum flour (or corn or brown rice flour)
¾ cup rice flour (or buckwheat flour)
¾ cup cornstarch (or potato starch or tapioca starch flour)
½ cup amaranth flour (or quinoa, buckwheat, or millet flour)
2 ½ teaspoons xanthan gum
1 ¼ teaspoons salt
Categories: Recipes | Tags: easy gluten free recipes, gluten free, yeast free bread | No Comments »
Recipe from Beth Hillson
Makes 36 cookies
These chewy cookies are laced with brown sugar and sweet butterscotch chips. Adding a sea salt topping creates an explosion of flavors. Easy to make, these are perfect for holiday cookie swaps and gifting but you’ll want these on your table for every occasion.
2 cups gluten free cake and cookie blend (below)
2 teaspoons baking soda
1/2 teaspoon ground cinnamon
3/4 cup unsalted butter, at room temperature
1 1/4 cups light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup gluten free butterscotch chips such as Hershey or Guittard brand
Sea salt, for garnish, optional
Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper. Set aside.
In a medium bowl, whisk together flour blend, baking soda, and cinnamon. Set aside.
Place butter and brown sugar in the large mixing bowl. Beat on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a spatula. Add the egg and vanilla. Beat on medium speed until combined.
Add the dry ingredients. Mix until the just combined. Stir in the butterscotch chips.
Using a spoon or cookie scoop, form tablespoons size balls of cookie dough. Top with a sprinkle of sea salt. Press into the dough. Place on balls on prepared baking sheet, about 2 inches apart. Bake cookies for 10 to 12 minutes, or until lightly browned around the edges. Do not over bake. Cool on the pan for 5 minutes. Transfer cookies to a wire cooling rack and cool completely. Store in an air-tight container for up to 4 days or freeze for up to 3 months.
Cake and Cookie Flour Blend
This makes enough flour blend for several of your favorite holiday cookie recipes.
2 cup sweet white sorghum flour
2 cup white rice flour
1 ½ cups cornstarch
3 teaspoons xanthan gum (or guar gum)
1 teaspoon salt
Mix to combine. Store leftover blend in a zip-lock bag in the refrigerator.
Recipe by Beth Hillson
Makes 30 to 32 cookies
These rich, buttery cookies are slightly crisp on the outside with a chewy center. They have quickly become my favorite cookies; they’ll be yours, too.
Dip dough in colorful sanding sugar to turn them into beautiful holiday cookies. Top with chopped pecans or fold chopped, toasted nuts into the batter to create another variety. Perfect for cookie swaps and gifting, you’ll be making these cookies for occasions all year long.
1 cup (2 sticks) unsalted butter, room temperature
1½ cups granulated sugar
1 large egg
1½ teaspoons vanilla extract
2 cups cookie and cake flour blend (below)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup sour cream
Sanding sugar or sprinkles (optional)
In a large bowl, cream together butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Scrape down sides with spatula. Add egg and vanilla. Mix until combined.
In a separate bowl, whisk together flour blend, baking powder, and baking soda. Add half to wet ingredients, mixing on low speed. Then add sour cream and combine. Finally, add the rest of the dry ingredients. Mix until the dough is well blended. Cover with plastic wrap and chill for 30 minutes.
Preheat oven to 350F. Line cookie sheets with parchment paper. Roll dough into walnut-size balls. Dip one side in sugar (if using). Place sugar-side up on parchment-lined baking sheets, two inches apart as dough will spread.
Bake for 15 minutes, until edges start to brown slightly.
Cool for 10 minutes in pans before removing to wire racks to cool completely. Cooled cookies will keep in an air-tight container at room temperature for several days and can be frozen for up to 2 months.
TIP: Can’t have dairy products? Replace butter with dairy-free buttery sticks from Earth Balance and sour cream with dairy-free sour cream from Tofutti or Follow Your Heart. For lactose-free sour cream, check out Green Valley Organics.
Cake and Cookie Flour Blend
This makes enough flour blend for several batches of your favorite cookie recipes.
2 cup sweet white sorghum flour
2 cup white rice flour
1 ½ cups cornstarch
3 teaspoons xanthan gum (or guar gum)
1 teaspoon salt
Mix to combine. Store leftover blend in a zip-lock bag in the refrigerator.
Categories: Recipes | Tags: Cookies, dairy-free, dessert, dessert recipes, easy gluten free holiday cookies, easy gluten free recipes, gluten free baking | No Comments »
Recipe by Beth Hillson
Serves 4
This is an easy chili that everyone will love. Don’t tell them it’s healthy, too. You can double or triple this to feed a crowd and up the spices if your guests like the heat. Try replacing pumpkin with butternut squash, too. However, do not add brown sugar as the squash is much sweeter than pumpkin. Top with sour cream or cheddar cheese.
2 tablespoons olive oil, divided
1 pound ground dark meat turkey
2 teaspoons fajita or taco seasoning
2 teaspoons chili powder
¼ to ½ teaspoon chipotle powder
1 large onion, chopped
2 cloves garlic, crushed
1 (28-ounce) can diced tomatoes, with juice
3 cups cubed fresh pumpkin or butternut squash
2 tablespoons brown sugar (omit if using butternut squash)
1 tablespoon cider vinegar
1 (15 ounce) can black beans, rinsed and drained
Cooked brown rice
Sour cream or grated cheddar cheese
Heat 1 tablespoon olive oil in a large saucepan over medium heat; brown turkey, stirring often, until crumbly and no longer, pink, about 10 minutes. Drain and discard any fat. Add the spices and use a slotted spoon to transfer to a plate.
Heat remaining olive oil in the pan and add onion and garlic. Sauté over low heat until the onion is translucent. Add back the turkey. Stir to combine. Add tomatoes, pumpkin, sugar and vinegar to the pan. Cook, covered, on low heat until pumpkin is tender and has started to break apart, about 30 to 40 minutes. Add the beans and cook an additional 15 minutes. Check seasonings and add salt and pepper if desired.
Serve with rice and sour cream.
Categories: Recipes | Tags: easy gluten free recipes, gluten free chili for a crowd, healthy gluten free recipes | No Comments »
Recipe from Beth Hillson
Makes 4 Go-Stick Treats
Here’s a great grab-and-go breakfast or snack that’s healthy and loaded with fiber and potassium, too. Whether you use unsweetened cocoa, coconut, or ground nuts, you’ll be getting lots of nutritional bennies in each treat.
Make a batch ahead of time so they are ready for school or breakfast on the run. You’ll swear you are biting into a chocolate bar when you try the bananas coated with unsweetened cocoa; the coconut variety tastes like coconut cream and the nuts will make you think you’ve bitten into a nutty ice cream treat. What could be better?
No need to add fruit preserves if using the nut or coconut coating. However, the preserves are a nice touch to cut the bitterness of unsweetened chocolate.
2 large organic bananas
¼ cup plain yogurt, preferably organic
2 teaspoons fruit preserves (no sugar added), optional
Toppings: (Choose your preference)
4 teaspoons unsweetened dark cocoa
¼ cup unsweetened coconut
¼ cup chopped unsalted almonds or peanuts
4 skewers or long toothpicks
Line a large plate with wax paper. Peel the bananas and cut in half through the center. Place a skewer through each banana half lengthwise.
In a small plate, combine yogurt and fruit preserves, if using.
In another plate, add cocoa, breaking up any clumps.
Spread the coconut over another plate, breaking it up with the back of a fork. Spread the nuts over another plate, if using.
Coat each banana half in the yogurt mixture then coat it in one of the addition toppings. Set on the wax paper lined plate and freeze for a minimum of 1 hour and up to 3 days.
When you need a Go-Stick, grab on out of the freezer and away you go!
Categories: Recipes | Tags: easy gluten free breakfast recipes, easy gluten free recipes, healthy gluten free breakfast | 2 Comments »
Recipe from Beth Hillson
Makes 12 pancakes
Most pancakes are, by definition, heavy in carbs and sugar. Add maple syrup and you increase that load of unfriendly calories. No wonder you’re sleepy by 10 a.m. Not these pancakes, however. They are light and filling and don’t use a speck of sugar. Using bananas as a substitute for fat makes them diet-friendly, too, and the small about of flour comes from nutritionally-dense flours like buckwheat, oat and flax meal.
Best yet, these can be made ahead and stored in the fridge or freezer for a healthy on-the-go breakfast. If you are home, enjoy them with additional sliced bananas or strawberries and just a smidge of maple syrup, if you must!
The most challenging part of this recipe is keeping two bananas on the counter long enough to turn very ripe. (Someone always swipes them off my counter!) Make sure to select flours that are labeled “gluten free.”
4 large eggs
2 very ripe bananas, preferably organic
½ teaspoon vanilla extract
5 tablespoons buckwheat flour
2 tablespoons oat flour
1 tablespoon golden flax meal
1 teaspoon baking soda
¼ teaspoon of salt
Olive or coconut oil, optional
In a medium size bowl, thoroughly whisk 4 eggs until frothy.
In a second bowl, mash the bananas and add to the eggs. With a fork, beat until any lumps are nearly gone. Add the vanilla and set aside.
Mix together buckwheat flour, oat flour, flax meal, baking soda and salt. Whisk into the egg and banana mixture.
Lightly oil a no-stick griddle or add a small amount of olive or coconut oil to a frying pan. Heat to medium or 350 degrees F.
Spoon the pancake batter onto the pan and fry until golden brown on both sides.
Top with additional sliced banana or other fruit.
On the go tip: Roll each pancake in chopped fruit.
Recipe By Beth Hillson
Serves 3
Breakfast can be a balancing act. Trying to find something that contains protein and nutrients and has a good amount of healthy carbs is not the first thing you want to deal with in the morning. But, let’s face it. You stand a better chance at handling all those little daily challenges if you are fortified from the get go. So, here’s a great twist on breakfast, a Balanced Sandwich, to help jumpstart the day. Besides, it’s a yummy meal that can be wrapped in waxed paper to eat on the way to work or school. Now go get your breakfast on. And have a great day!
3 tablespoons light mayonnaise
2 tablespoons Ketchup
1 teaspoon white horseradish (from the jar)
3 Glutino or other Multigrain English Muffins
6 slices cheddar cheese
1 tablespoon olive oil or butter
3 large eggs
¼ pound Boar’s Head or other gluten free Pastrami Turkey, thinly sliced
½ cup coleslaw (optional, but I love cole slaw any time of the day)
Mix together mayonnaise, ketchup and horseradish. Set aside.
Separate English muffins and toast the halves. When toasted, top each half with a slice of cheese. Let it melt slightly and set aside.
In large skillet, heat the oil or butter. Crack the eggs into the heated pan and fry just until the whites are set. Cover the pan and continue cooking for 3 minutes or until yolks are no longer runny. Remove the skillet from the heat.
Spread 1 to 2 teaspoons of the mayonnaise mixture over half the English muffins. Top with turkey pastrami, coleslaw, and fried egg. Cover with an English muffin half that does not have mayonnaise on it. Down it promptly or wrap in waxed paper and eat on the way to school or work. Don’t forget the napkins!
Categories: Recipes | Tags: easy gluten free recipes, gluten-free breakfast, healthy gluten free breakfast | No Comments »
Recipe By Beth Hillson
Serves 12
You’ll love this winning combination of chocolate and banana. Not only does it make for a moist cake, but one that can also be Passover-friendly by using potato starch and almond flour in place of the flour blend. (Scroll down for that recipe.) I’ve served this with a chocolate glaze and sliced strawberries or sliced bananas to dress it up. But it’s also delicious as it is.
5 large eggs at room temperature, separated 
¾ cup sugar
1 cup Gluten Free Pantry all/purpose flour or other g-f all/purpose blend*
1/4 cup vegetable oil
1 teaspoon vanilla extract
3 large ripe bananas, pureed to yield 1 cup
4 ounces (2/3 cup) semisweet or bittersweet chocolate chips
Preheat oven to 350° F.
Beat egg whites to soft peaks and gradually add the sugar and continue beating the egg whites until they are very stiff.
In a mixing bowl, add the flour. Make a well and add the egg yolks, oil, and the vanilla. Beat with a portable mixer on high until mixture is very smooth.
Add bananas to the egg mixture and mix gently to incorporate, but do not beat. Fold in the chocolate chips.
Using a rubber spatula, gently fold in the egg whites into the banana mixture by placing the spatula at the far side of the bowl, following the bowl’s far side to the bottom, scraping along the bottom and up the side of the bowl closest to you. Lift the spatula and rotate the bowl slightly, repeating. Don’t be tempted to mix the ingredients at this point or you will deflate the egg whites. Continue until the mixture is pretty homogenous.
Transfer to an ungreased 10″ tube pan, preferably one with tips (feet) on the top and bake for 50 – 60 minutes or until a cake tester comes out clean and dry.
Remove from oven and invert pan on a wire rack to cool.
When cool, run a sharp kitchen knife along the edges of the tube pan, including the tube, and remove the cake.
Serve with a chocolate glaze and sliced strawberries or bananas if desired.
*Add 1 teaspoon xanthan gum and ¼ teaspoon salt to flour mix if not included in the blend.
Chocolate Chip Banana Cake
Passover Version
Serves 12
5 large eggs, separated
¾ cup sugar
¼ teaspoon salt
3 large ripe bananas, pureed to yield 1 cup
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup potato starch
1/3 cup almond flour
4 ounces (2/3 cup) semisweet or bittersweet chocolate chips
Preheat oven to 350° F.
Beat egg whites to soft peaks and gradually add the sugar and continue beating the egg whites until they are very stiff. Set aside.
In a mixing bowl, combine the yolks, the salt, the banana puree, oil, and the vanilla. Add the potato starch and almond flour. Beat on high until mixture is very smooth.
Fold in the chocolate chips. Using a rubber spatula, gently fold the egg whites into the banana mixture.
Transfer to an ungreased 10″ tube pan, preferably one with tips (feet) on the top and bake for 50 – 60 minutes or until a cake tester comes out clean and dry. Remove from oven and invert pan on a wire rack to cool.
When cool, run a sharp kitchen knife along the edges of the tube pan, including the tube, and remove the cake.
TIP: Bananas not ripe? Prick the peels and microwave 1 to 2 minutes or until very warm and fragrant. Cool and puree.
Categories: Recipes | Tags: easy gluten free recipes, easy quick gluten-free dessert, gluten free Passover desserts | 2 Comments »
A Quick Recipe from Beth
Merri-Mint Chocolate Brownie Trifle
Serves 6 to 8
People think I am an amazing chef when I serve them gluten free brownies, mind you, straight from the freezer. When I am in a rush, brownies are my go-to dessert. Top them with designer ice cream or a layer of chocolate ganache and the crowd goes wild. But this recipe takes brownies to a whole new level, a simple (but decadent) dessert that I pull out of my bag of gluten-free tricks when company is coming and I’m pressed for time like during the holidays.
Assemble this in one big glass bowl for a buffet or individual glass goblets for a sit down meal. Either way, this luscious chocolaty mint dessert will make you giggle when you bite into the rich chewy brownies layered with peppermint-laced whipped cream, crushed candy canes, and shaved chocolate. Could anything be better? This time, I used Glutino Gooey Chocolate Merry Mint Brownie Mix . They already come with a hint of peppermint and a topping of white chocolate fudge. But you could add peppermint extract to any brownie mix and top with white chocolate chips. If you are making this for an adult-only gathering, use Crème de Menthe liqueur in place of peppermint extract. Add nuts, mini marshmallows or hot fudge if you wish. There are no rules, just the promise of lots of holiday merri-mint.
1 package of gluten free brownie mix 
¼ teaspoon peppermint extract*
1/3 cup white chocolate chips*
*omit if using Glutino Merry Mint Brownies
Whipped Cream
¾ cup (12 ounces) whipping cream, very cold
¼ cup confectioners’ sugar
½ teaspoon vanilla extract
¼ teaspoon peppermint extract or 1 tablespoon Crème de Menthe liqueur
1/3 cup crushed candy canes, leave extras whole for decoration
Shaved Semisweet or Bittersweet chocolate for garnish
Prepare the brownie mix according to the directions on the package. Bake in a foil lined 7×11 inch pan. I like to under bake these by about 2 minutes so they are very chewy. Remove and cool completely.
Beat the cream in a chilled bowl until half whipped. Add sugar and extracts and beat until cream forms stiff peaks. Refrigerate.
Remove the brownie from the pan using the foil edges and set on a cutting board. Cut the brownie into ¾ inch squares, trimming the edges if desired. In individual glass dishes (like large brandy snifters) or one large glass bowl, layer brownie squares alternating with dollops of whipped cream and crushed candy canes. Top with more dollops of whipped cream and crushed candy canes and finish with shaved chocolate. Chill for 2 hours or overnight. Garnish with whole candy canes.
Categories: Recipes | Tags: easy gluten free recipes, gluten free baking, gluten free brownies | No Comments »
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About This Blog
Baking guru, Beth Hillson, transforms favorite foods into recipes that are safe for your gluten-free diet.
