Carrot Cake {Gluten-free}

by Michelle Palin ~ My Gluten-free Kitchen on April 15, 2014

in Cakes

Gluten-free Carrot Cake - This classic dessert goes gluten-free, but still tastes incredible!

Just because you can’t have gluten, doesn’t mean you have to miss out on your favorite holiday and seasonal desserts! Has Spring had you craving carrot cake? If so, you’ll love this gluten-free version of classic carrot cake. It got thumbs up all around from a dozen gluten-eaters this weekend!

I surveyed many friends before making carrot cake to see what people’s preferences were on extra ingredients. There were only a few people that wanted nuts; most were adamant that there not be nuts. Some liked raisins inside, some didn’t. A few liked coconut. Almost everyone said to definitely NOT include pineapple. Ultimately, I decided to go for making a simple, moist cake, full of spice flavor and topped with a tangy cream cheese frosting. If you like coconut, nuts, raisins, or pineapple, feel free to add in any of those!

Gluten-free Carrot Cake Sheet Cake

Recipe adapted from my fellow food bloggers: Mel’s Kitchen Cafe (cake) and Sally’s Baking Addiction (icing).

Linking this recipe up at Gluten-free Wednesdays Allergy free Wednesdays, and Gluten-free Fridays.

4.8 from 4 reviews

Carrot Cake {Gluten-free}
 
Feel free to add your favorite mix-ins like raisins, coconut or nuts, to this classic moist carrot cake.
Recipe from:
Recipe type: Cakes & Cupcakes
Ingredients
  • 12.5 ounces all-purpose gluten-free flour* (about 2½ cups)
  • ¾ tsp. xanthan gum (omit if flour blend has xanthan)
  • 1¼ tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ⅛ tsp. ground cloves
  • ¼ tsp. ground allspice
  • ½ tsp. salt
  • 1¼ cups sugar
  • ¾ cup brown sugar
  • 4 large eggs
  • ⅓ cup unsweetened applesauce
  • ⅔ cup canola or vegetable oil or melted coconut oil
  • ½ cup melted unsalted butter (or oil)
  • 3 cups finely shredded carrots (from about 1 lb. carrots)
Frosting:
  • 8 ounces cream cheese, softened to room temperature
  • 5 Tbsp. unsalted butter, softened to room temperature
  • 2½ – 3 cups powdered sugar
  • 2 Tbsp. heavy cream or half and half
  • 2 tsp. vanilla extract
  • ⅛ tsp. salt
Instructions
  1. Preheat oven to 350°. Spray 9×13 pan with cooking spray. I used a glass Pyrex pan.
  2. In a medium bowl, whisk together flour, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt. Set aside.
  3. In the bowl of your standing mixer, beat sugar, brown sugar and eggs on medium-high speed until thoroughly combined, about 45 seconds.
  4. Reduce speed to low, and slowly add the applesauce, oil, and melted butter. Mi on high for one minute, or until mixture is well mixed and light in color.
  5. Turn off mixer and stir in by hand the carrots and dry ingredients until no loose flour remains.
  6. Pour into greased 9×13 pan. Bake at 350° for 35-40 minutes or until a toothpick inserted into center of cake comes out clean. (Mine took 37 minutes.)
  7. Let cake cool, in pan, on a wire rack.
When cake is cool, mix up cream cheese icing:
  1. In a mixing bowl, use a hand mixer to beat the softened cream cheese and butter for 3 minutes, or until soft, creamy and combined thoroughly.
  2. Add 2 cups of powdered sugar and beat until well mixed.
  3. Add the heavy cream or half and half, vanilla extract, and salt. Beat on medium speed for 2 minutes.
  4. Add an additional ½ to 1 cup of powdered sugar until frosting reaches desired thickness and taste.
  5. Use a spatula or icing knife to spread frosting evenly over cooled cake.
Notes
*I recommend Jules gluten-free flour or Gluten Free Mama’s All-purpose Almond or coconut blends.

 

{ 10 comments }

Overnight Holiday Breakfast Casserole {Gluten-free}

by Michelle Palin ~ My Gluten-free Kitchen on April 13, 2014

in Breakfast

Gluten-free Overnight Holiday Breakfast Casserole - Assemble the night before, bake in the morning. Perfect for Easter/Christmas.

My family really enjoys when I make this gluten-free holiday breakfast casserole every year for Easter and Christmas brunch. Hearty, creamy, cheesy goodness, all in a delicious casserole that is made the night before!

You could really make this for any breakfast or brunch all year round. I, however, am NOT a morning person, so my family gets cereal, oatmeal, or muffins the other 363 days a year. The night before Easter or Christmas, I take a bit of time and throw together this casserole, cover, and place in the fridge overnight. Then I write out the baking instructions (time, temp, and reminder to uncover) and set that out for my early-rising hubby. He happily gets up, pulls the casserole out of the fridge, and places in the hot oven at the right time so we can enjoy our brunch.

I usually use leftover ham that I’ve frozen from a previous dinner. I always buy the spiral sliced Kirkland ham at Costco.  You can also buy ham steaks to cube up for this recipe. Alternately, you could sub the ham with bacon or sausage for an equally delicious casserole. As always, make sure that the ham, bacon, or sausage that you use is free of any gluten in the ingredients. There are many clearly labeled gluten-free meats available.

My favorite bread to use for this is King Arthur’s gluten-free white bread. I usually bake it up a day or two ahead of time. Then on the night I make it, I just slice in thick 1″ slices and cube it up. You’ll use a little over half of the loaf for this recipe. Other good gluten-free breads should work fine in this as well.

For our special holiday brunch, I always serve this with either gluten-free blueberry coffee cake or gluten-free banana muffins and homemade Orange Julius. I hope you’ll try this casserole for your next holiday or special brunch! Let me know what you pair it with too.

Overnight Holiday Breakfast Casserole {Gluten-free}
 
Prepare this easy casserole the night before and place in the refrigerator. Pull out in the morning, bake, and enjoy a cheesy, hearty breakfast/brunch with your family.
Recipe from:
Recipe type: Breakfast
Serves: 8-10
Ingredients
  • 6 cups cubed gluten-free white bread* (1″ cubes)
  • 2 cups cubed pre-cooked ham (1/2″ cubes), bacon or breakfast sausage
  • 2 cups shredded sharp cheddar cheese
  • 5 eggs
  • 2 cups milk
  • ½ tsp. dry mustard
  • ½ tsp. salt
  • ½ tsp. garlic powder
  • ¼ cup salted butter, melted
Instructions
  1. Lightly grease a 9×13 glass Pyrex baking dish.
  2. Mix cubed white bread and cubed ham in baking dish.
  3. Sprinkle with shredded cheese.
  4. In a bowl, beat the eggs, then mix in the milk, dry mustard, salt, and garlic powder.
  5. Pour over ham and bread mixture.
  6. Pour melted butter over all.
  7. Cover and refrigerate overnight.
In the morning:
  1. Remove casserole from refrigerator and uncover. Let sit at room temperature while oven preheats to 325°. Once oven is preheated, place uncovered casserole in oven and bake at 325° for an hour. Remove from oven. Let cool 5 minutes before cutting and serving.
  2. Refrigerate any leftovers.
Notes
*I like using King Arthur’s gluten-free bread mix to make a loaf a day or two before I make the casserole. It slices and cubes very nicely.

 

{ 3 comments }

Banana Muffins {Gluten-free}

by Michelle Palin ~ My Gluten-free Kitchen on April 8, 2014

in Muffins & Quick Breads

Gluten-free Banana Muffins - Easy, delicious muffins that freeze well too.

When I have overripe bananas on the counter, I always make these gluten-free banana muffins or peanut butter banana chocolate chip muffins. If I have a ton of bananas to use up, I’ll make both or I’ll make a double batch of these.

I don’t mind having a huge amount of muffins as my favorite thing is to freeze them for later. I’ll stack them in rows in gallon freezer bags to freeze. On busy mornings, I’ll just pull out two for each kid and place in their lunches along with yogurt and fruit. Frozen muffins have bailed me out more than once on mornings where we’re low on groceries!

My boys and I really love muffins. Whether made with apples, blueberries, or bananas with peanut butter – doesn’t matter the flavor, we love them! When I travel, I will usually make up a bunch of muffins to bring with me, along with a bag of vanilla almond granola. Those two things provide me with safe, yummy breakfasts while we are traveling.

This recipe easily doubles. In fact, I almost always make a double batch of these. Next time you have overripe bananas, give these muffins a chance!

Gluten-free Banana Muffins - I like to make a double batch and freeze them!

Banana Muffins {Gluten-free}
 
Feel free to double this recipe. I usually do! Single recipe makes about 18 muffins, so a double batch will net you 3 dozen!
Recipe from:
Recipe type: Muffins & Quick Breads
Serves: 18
Ingredients
  • 2 cups good all-purpose gluten-free flour blend
  • 1 tsp. xanthan gum
  • 1½ tsp. baking soda
  • 1 tsp. salt
  • ½ cup butter, room temp, or non-dairy substitute
  • 1¼ cups sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 large overripe bananas, mashed (=about 1 cup)
  • ½ cup buttermilk or non-dairy substitute
Instructions
  1. Preheat oven to 325°. Line muffin pan cavities with paper liners and set aside.
  2. In a medium bowl, whisk together flour, xanthan gum, baking soda, and salt. Set aside.
  3. In the bowl of your stand mixer, cream the butter and sugar for 1 minute.
  4. With mixer running on low speed, add the eggs one at a time.
  5. Add vanilla extract, mashed bananas, and buttermilk and beat on high for 1 minute.
  6. Add half of the flour mixture into the banana mixture and mix on low speed until mixed in. Repeat with remaining flour mixture. Mix for another 30 seconds, or until dry ingredients are mixed in.
  7. Use a large cookie or ice cream scoop to fill muffin cavities ¾ full. Using my scoop, I usually get around 17-18 muffins.
  8. Bake at 325° for about 18-22 minutes, until tops have browned and muffins check done. Depending on the size you make them and how hot your oven runs, the baking temperature will vary. Use the toothpick test to check for doneness. A toothpick inserted in the center of a fully cooked muffin will come out with moist crumbs attached.
  9. Cool in muffin pan for 5 minutes, then remove muffins to cool on a cooling rack. When muffins are room temperature, you can store in an airtight container or place in freezer in a gallon freezer bag.
Notes
I have tested this with Gluten Free Mama’s Almond Flour Blend and Coconut Flour Blend All-purpose flours and recommend them.

I’m sharing this over at Gluten-free Wednesdays! Go check out the other great entries for some new recipes!

{ 2 comments }

Review & Giveaway: Ian’s Gluten-free Chicken Nuggets

by Michelle Palin ~ My Gluten-free Kitchen on April 7, 2014

in Reviews

Ian's Gluten-free Chicken Nuggets Review - We really enjoyed the new flavored varieties!

Recently Ian’s Natural Foods sent me a box of assorted frozen chicken nuggets for our family to try. My kids were happy to try these out! Even though I occasionally make homemade gluten-free chicken nuggets, they do miss getting to have chicken nuggets from the store.

Ian’s Natural Foods makes a variety of allergy-friendly foods. All varieties of their frozen chicken nuggets have:

  • No wheat or gluten
  • No milk or casein
  • No eggs
  • No nuts
  • No soy

The chicken nuggets are made from antibiotic and hormone free, boneless, skinless chicken breasts. Really, they are pretty perfect for a quick and easy meal for the family with allergies or intolerances.

We tried three varieties of the chicken: Chicken Nuggets family pack, Southwest Chicken Tenders, and Smokin’ Sweet BBQ Chicken Nuggets. The Southwest Chicken Tenders and Smokin’ Sweet BBQ Chicken Nuggets are both new and aren’t on their website yet, though they are available in stores!

While we liked all three varieties, our family unanimously picked the BBQ flavor as our favorite. The flavor was just right… not too strong or spicy. My kids ate the BBQ nuggets plain, while I enjoyed dipping them in my favorite BBQ sauce. The Southwest breaded chicken tenders were my second favorite. I enjoyed the little bit of a kick these had. My husband and boys also liked the regular nuggets, dipped in ketchup or honey mustard.

I definitely see myself buying these in the future to have on hand for a busy night or for the kids to eat when we have a date night. You can find these in the freezer section of some of your favorite grocery stores. You can use the search feature to locate stores near you that carry Ian’s products.

Make sure you enter this giveaway so you can try these or other great Ian’s products yourself! 3 winners will each get 3 coupons for free Ian’s products! You can try all three varieties of chicken for free, or any of their other products, if you are a winner!
a Rafflecopter giveaway

*Disclosure: While I did receive this product to facilitate my review, these opinions are my own and were in no way influenced by another person.

{ 28 comments }

March 2014 Favorites

March 31, 2014
March 2014 Favorites

5 gluten-free recipes I drooled over this month: Peanut Butter Cake with Peanut Butter Drizzle from Lauren Kelly Nutrition – Seriously craving this one! I love peanut butter treats! Garlic Lemon Shrimp by Don’t Mess with Mama – I haven’t had shrimp in years. I think I’ll make this, even if the rest of my […]

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Cornbread Muffins {Gluten-free}

March 29, 2014

My family LOVES when I make gluten-free sweet cornbread, so I knew they’d love having it in muffin form. Today I have the privilege of sharing my tried-and-true cornbread muffins over at March Muffin Madness at Gluten Free Easily. Head on over and see my Gluten-free Classic Sweet Cornbread Muffins! Also, don’t forget to comment […]

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Slow Cooker Chicken for Tacos {Gluten-free}

March 26, 2014
Slow Cooker Chicken for Tacos {Gluten-free}

One of the things that I think makes many of us moms feel great is when we serve an easy, healthy meal that our kids love! It is so rewarding when the whole family will sit up and chow down on a meal we’ve made that is also healthy. These gluten-free slow cooker chicken tacos […]

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Review: 479 Degrees Popcorn

March 26, 2014
Review: 479 Degrees Popcorn

  This month, 479° Popcorn sent me a variety of their popcorn flavors to try. What a fun item to review! Our family LOVES popcorn and I feel like it is a great way to get more fiber into our gluten-free diet. 479° Popcorn is certified gluten-free, which is important to me. Of course popcorn […]

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Mini Chocolate Bundt Cakes with Mint Frosting {Gluten-free}

March 9, 2014
Mini Chocolate Bundt Cakes with Mint Frosting {Gluten-free}

One flavor combo that I really enjoy is chocolate and mint together. These gluten-free mini chocolate bundt cakes combine deep, dark chocolate cakes with a perfectly minty frosting for a delicious after-dinner treat. While they can be enjoyed year-round, I especially like serving them around Christmas and St. Patrick’s Day for a festive dessert. A […]

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February 2014 Favorites

February 28, 2014
February 2014 Favorites

Highlights of February: my trip to Salt Lake City with a friend for a blog conference, with a lot of shopping and gluten-free treats, Valentine’s Day, and my oldest son’s 10th birthday party (Lego Movie theme) Unfortunately the rest of February was filled with sickness in our house. What is it with February that wipes […]

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