Ok, so I realize that gluten-free food has gotten a bad rap. A lot of people are not interested in trying to see if they are better off gluten if it means eating stuff that looks like this...
Granted there are some really bad gluten-free substitutes out there, but there are more and more great alternatives to be found everyday.
Granted there are some really bad gluten-free substitutes out there, but there are more and more great alternatives to be found everyday.
Reality is that eating gluten-free can be amazingly good and you do not need to feel deprived. I have had a lot of requests for me to add recipes to the Better Off Gluten blog. I am not really much of a recipe follower. I fancy myself more of a go-with-the-flow type of cook. Gluten-free cooking became super easy and very tasty once I learned the basics of navigating around the gluten and practiced with various substitute ingredients. That said, I understand that there are those that prefer cooking from recipes. So I will occasionally pass along some of my favorite tried and true gluten-free recipes. However, I believe there are already a LOT of really great sites out there for amazing gluten-free recipes. So PLEASE share links to your favorite gluten-free recipes and sites below in the comments to serve as a collective resource. THANKS! And here is one of my absolute favorite holiday recipes modified to be GF!
Pumpkin Roll
Cake:
3 eggs
3/4 cup canned pumpkin
1 cup sugar
3/4 cup gluten-free flour (I like this one! from Silvana's Kitchen)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp vanilla
*mix cake all by hand
Filling:
8oz cream cheese
1 c powdered sugar
1 Tbs butter
1/2 tsp vanilla
small tub whipped topping
*mix ingredients in the order listed to prevents lumps
Preheat oven to 350F. Beat eggs, stir in sugar & vanilla, add pumpkin, sift in remaining dry ingredients. Blend well. Line a jelly roll pan or cookie sheet with greased wax paper. Spread on cake batter and bake for 15-20min. Lay out overlapping paper towels (larger than pan size) and sprinkle with 1/3 cup powdered sugar. Take cake from oven & flip onto paper towels. Remove wax paper, roll cake into paper towels to form a long thin roll. Unroll after 1 min to let steam escape. Re-roll into paper towels & let cool. Combine filling ingredients in a bowl until smooth. When cake is completely cool unroll, discard paper towels, and spread with filling. Roll cake and wrap with wax paper then aluminum foil. Store in freezer. Serve cold and firm ~ but not frozen. Enjoy!
Cake:
3 eggs
3/4 cup canned pumpkin
1 cup sugar
3/4 cup gluten-free flour (I like this one! from Silvana's Kitchen)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp vanilla
*mix cake all by hand
Filling:
8oz cream cheese
1 c powdered sugar
1 Tbs butter
1/2 tsp vanilla
small tub whipped topping
*mix ingredients in the order listed to prevents lumps
Preheat oven to 350F. Beat eggs, stir in sugar & vanilla, add pumpkin, sift in remaining dry ingredients. Blend well. Line a jelly roll pan or cookie sheet with greased wax paper. Spread on cake batter and bake for 15-20min. Lay out overlapping paper towels (larger than pan size) and sprinkle with 1/3 cup powdered sugar. Take cake from oven & flip onto paper towels. Remove wax paper, roll cake into paper towels to form a long thin roll. Unroll after 1 min to let steam escape. Re-roll into paper towels & let cool. Combine filling ingredients in a bowl until smooth. When cake is completely cool unroll, discard paper towels, and spread with filling. Roll cake and wrap with wax paper then aluminum foil. Store in freezer. Serve cold and firm ~ but not frozen. Enjoy!
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