Gluten-Free Recipes

In addition to being a writer, Katie plans to be a baker when she grows up. Katie put many of her favorite gluten-free recipes in the back of her book, Princess Katie and the Sweet Shop. She also put some gluten-free recipes here! If you would like to contact Katie about her books or her recipes, please email katie@mommygenius.com.






Raspberry Cream Cheese Icing

 

1 block cream cheese (8 oz)

1 stick softened unsalted butter (4 oz)

2 cups confectioners sugar

1/2 tsp vanilla extract

seedless raspberry spreadable fruit

 

Use beaters or a mixer to mix the softened butter (not melted), cream cheese, confectioners sugar, and vanilla. Then mix in the seedless raspberry spreadable fruit until the desired taste and color are achieved, about 1/4 to 1/2 cup. This icing needs to be kept refrigerated, so be sure to keep cakes iced with this icing in the refrigerator.


Chocolate Chip Cookies


10 oz (about 2.5 cups) Pamela's Gluten Free Artisan Flour Blend

1 tsp baking soda

1/2 tsp plus 1/8 tsp salt

2 sticks softened unsalted butter (8oz)

3/4 cups packed brown sugar

1/2 cup plus 2 tbsp white sugar

1 tsp vanilla extract

2 large eggs

2 cups of chocolate chips

 

Mix the dry ingredients (flour, baking soda, and salt) together in a bowl. The amount of flour is very important. 10 ounces of Pamela’s flour is about 2.5 cups if you spoon the flour into the measuring cup and level the top with the back of a knife. Do not pack the flour. In a larger bowl, use beaters to mix butter, brown sugar, white sugar, and vanilla. The butter must be soft but not melted. Add eggs one at a time. Then add the dry ingredients a little at a time and mix well. Then stir in 2 cups of chocolate chips. Spoon onto ungreased cookie sheets and bake at 375˚F for about 10 minutes. Let the cookies sit on the cookie sheet for 10 minutes after baking because gluten-free cookies are delicate and may fall apart if removed to early. Makes about 36 cookies.


Princess Pancakes


1 and 1/2 cups Pamela's Gluten Free Artisan Flour Blend

3 tbsp sugar

1 and 1/2 tsp baking powder

1/2 tsp salt

1 and 1/2 cups whole milk

3 tbsp melted butter

2 large eggs

1/2 tsp vanilla extract


 

Mix dry ingredients (flour, baking soda, sugar, and salt) in a large bowl. In another bowl, whisk 2 large eggs. Then add the milk, melted butter, and vanilla to the eggs and whisk. Pour the wet ingredients over the dry ingredients. Whisk well, but there will still be some lumps. Then let the batter sit for 10 minutes to thicken. If the batter seems too thin after 10 minutes, add a little more flour. Spray a griddle or skillet with cooking spray, and cook the pancakes over medium heat. Flip them when holes form on the top and the bottom looks done. Serve with lots of butter and maple syrup.

 

Sour Cream Cut-out Cookies

 

4 and 1/2 cups Pamela's Gluten Free Artisan Flour Blend

1 tsp salt

1 tsp baking soda

2 tsp baking powder

1/2 tsp nutmeg

2 sticks softened butter (8 oz)

1 and 1/2 cups white sugar

1 and 1/2 tsp vanilla extract

2 eggs

1 cup sour cream

Cream cheese icing

 

Mix dry ingredients (flour, salt, baking soda, baking powder, and nutmeg) in a bowl. Using a stand mixer if possible, cream together butter and sugar. Beat in eggs and vanilla. Add some of the dry ingredients and mix well. Then add some of the sour cream and mix well. Alternate adding the dry ingredients and the sour cream until it is all added. Cover the dough with plastic wrap and refrigerate overnight. Then roll out the dough using a rolling pin and extra gluten-free flour. Keep the dough at least 1/4 inch thick. These cookies are yummiest thick. Bake at 375˚F for about 9 minutes. Cool and ice with cream cheese icing. If you use homemade cream cheese icing, keep the cookies in the fridge or freezer. 


Cream Cheese Icing

 

1 block cream cheese (8 oz)

1 stick softened unsalted butter (4 oz)

2 cups confectioners sugar

1/2 tsp vanilla

 

Beat until light and creamy. This icing is perfect for icing cakes, cupcakes, and the sour cream cut-out cookies. Keep icing and iced desserts refrigerated or frozen.


Chocolate Ganache

 

1 bag of semisweet chocolate chips (12 oz)

1 and 1/4 cups heavy cream

 

Pour entire bag of chocolate chips into a blender. Pour heavy cream into a saucepan on the stove on medium heat. Stir gently until the cream just starts to boil. As soon as it boils, pour the cream into the blender on top of the chips. Put the lid on the blender, and turn on the blender for about 30 seconds. When chocolate ganache is warm, you can pour it over cakes and desserts. As it cools, it gets thicker for spreadable icing. It gets hard in the fridge but can be softened in the microwave if necessary. Chocolate ganache needs to be refrigerated, so keep cakes in the fridge.


Chocolate Pudding

 

2/3 cup white sugar

1/4 cup cocoa

3 tbsp gluten-free cornstarch

1/4 tsp salt

2 and 1/4 cups whole milk

2 tbsp unsalted butter, cut into small pieces

1 tsp vanilla extract

 

Whisk the sugar, cocoa, cornstarch, and salt together in a medium saucepan. Then add 1/4 cup of whole milk and whisk till a smooth paste forms. Cook over medium heat, slowly adding the remainder of the milk and stirring constantly. Bring to a boil and boil for one minute. Then remove from heat and stir in the butter until melted. Lastly, stir in the vanilla. Pour into bowls, cool for about 5 minutes, and enjoy! Katie loves to eat this pudding warm. In the unlikely event that there are leftovers, cover with plastic wrap and refrigerate. This pudding is delicious cold, too.

 

Spicy Italian Sausage and Red Peppers

 

This is Katie’s very favorite meal.

 

1 pound ground Italian sausage (mild or spicy)

3 red bell peppers

1 cup gluten-free beef broth

1/4 tsp black pepper

crushed red pepper flakes

grated parmesan cheese

parsley flakes

gluten-free pasta (Katie likes rotini or penne.)

 

Cut up the red bell peppers into bite-sized pieces. Brown the sausage in a large skillet. Add 1/4 tsp black pepper and sprinkle in some crushed red pepper flakes to taste. When the sausage is almost done, add the red bell pepper and 1 cup of beef broth. Continue stirring and simmering until the peppers have cooked, and you are ready to serve. Meanwhile, prepare the pasta according to the package. Serve the pasta covered with the sausage/red pepper mixture. Top with grated parmesan cheese and a little parsley.

If you have any questions about Katie, her books, or her recipes, please e-mail her at katie@mommygenius.com. She would also love you to send her some of your favorite gluten-free recipes, too.