Friendly Gluten Free Foods

Adventures of a recipe tinkerer and food explorer

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Gluten Free Crinkle Cookies

Chocolate Pretzel Crinkle Cookies

8oz gluten free pretzels (such as Glutino)
3/4 cup unsweetened cocoa
1 Tbsp baking powder
1 1/2 cups granulated sugar
3/4 cup canola oil
4 large eggs
1 Tbsp vanilla extract
1 1/2 cups powder sugar


Abbreviated instructions

Food process pretzels for 1.5 mins. Wisk dry pretzels, cocoa, and baking powder together. Beat remaining ingredients (except powder sugar) in separate bowl. Combine. Wrap in plastic wrap and refrigerate 2 hours.

Preheat 350. Form balls, roll in powdered sugar, put on ungreased cookie sheet/parchment paper. Cook 15-20 mins. Cool on baking sheet for 2 minutes and then transfer to wire racks.

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Gluten Free Chocolate Chip Banana Bread

IMG_0899-1.JPGI was incredibly surprised with the amount of moisture in this banana bread, the golden crunchy outside and how it didn’t taste grainy on the inside! You don’t even have to click on the picture to the right to see the moisture oozing from this bread.

This is a great banana bread even if you aren’t gluten free. I had to slice this bread and put it in the freezer asap because I had already eaten 3 pieces of it and it should be savored.


The amount of banana in this recipe may be reduced to 12oz or about 4 medium bananas. Nuts and dried fruit are optional, feel free to mix in your favorites.

Gluten Free Chocolate Chip Banana Bread

1/2 cup All Purpose Gluten Free flour or Rice Flour
1.5 cup Almond flour or Oat Flour
3 tsp baking powder
1/2 tsp salt
1 cup plus 2 tbsp margarine or butter
1 1/4 cups sugar
16 oz bananas (about 5 average sized ones)
4 large eggs
3/4 cup chocolate morsels (0r cranberries or other dried fruit)
1/2 cup nuts (optional)


  • Preheat oven to 350 and lightly spray two loaf pans.
  • Sift flours, baking powder and salt in a medium bowl.
  • In a large bowl, beat the butter, sugar and bananas together until smooth.
  • Briefly stir in the eggs to the banana mixture.
  • Pour the flour mixture into the banana mixture until blended. You will see lumps of butter if your butter was cold.
  • Pour into loaf pans and bake for 60 minutes or until a skewer comes out clean and the cake is just firm. If you have a glass or dark metal loaf pan, you may want to keep an eye on the loaf and put tin foil over it if the edges start to brown early.
  • Cool for 10 minutes before serving or once completely cool, slice and freeze for up to a month.


Nutritional Information (per serving)
Serving = 16 (with 16oz of banana)


Modified from this recipe.

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Peanut Butter Chocolate Mint Soft Serve (Dairy Free)

This recipe from Eat Life Whole is such a great recipe because it’s dairy free substitute for ice cream and has a healthy dose of good-for you fats. In addition, it’s quick and easy to make.

Tonight, I found a way to enhance it even more. I love the chocolate and peanut butter combo so I chose that nut butter over making my own almond butter and threw in Andes mint baking chips that would make a wonderful mint ice cream.The chocolate protein powder is listed as optional as it will probably taste just as good without it.

The baking chips can be melted in a glass microwave safe dish, in the microwave by heating on high in 15 second increments, stirring in between. Do not over cook.


  • Andes – Mint Baking Chips, 1 Tbls. (38g)
  • Vega Sport – Performance Protein Chocolate, 1.3 oz 1 scoop (optional)
  • Bananas – Frozen, 2 medium (7″ to 7-7/8″ long)
  • Avacado (Hass) – Medium, 1/2 medium
  • Jif – Creamy Peanut Butter, Natural, 1 Tblsp. (33g) or other nut butter
  • Ghirardelli – Semi-Sweet Chocolate Baking Chips, 32 chips, melted


  1. Toss the frozen banana pieces, ½ of an avocado, Andes, and protein powder into a food processor (or blender) and chop until the frozen bananas break down into a soft serve consistency.
  2. Add the almond butter and process/blend for a few more seconds.
  3. Top with 1/2 of the melted chocolate and throw in the freezer for 1-2 minutes until the chocolate hardens. Serve immediately.

Serves 2

Calories per serving 283 (not including protein powder)

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Chocolate Peanut Butter Cups


Peanut butter is a good source of protein and can be filling and satisfying in small quantities. Pair that with antioxidant rich dark chocolate and you have yourself a match made in heaven. This is a simple recipe for when you are craving something salty and sweet. I often have chocolate bars laying around and always have peanut butter on hand, so this two-ingredient recipe will certainly be a “go to” chocolate candy treat for me in the future.

Feel free to play with with this recipe depending on how much peanut butter you like with your chocolate. I also recommend trying different chocolates though I suspect the best chocolates will be on the darker and semi-sweet kind to balance the peanut butter. I used a mixture of 72% dark chocolate with just a little milk chocolate mixed in (~2:3 ratio) to make it a silky and I’m not a fan of milk chocolate by itself so this was a good way to hide it. Then used 1.5-2 teaspoons of low sodium all natural creamy peanut butter for the center. I also enjoyed it with 1 tablespoon of peanut butter! Just be aware, with more peanut butter it will goo out the sides when you bite into it.

Ingredients to make one peanut butter cup

  • 3 oz of semi-sweet or dark chocolate. 1/4 cup morsels work well. This was my breakdown:
    • 2 squares (~2 oz) Trader Joe’s 72% cocoa Pound Plus Bar (or any other chocolate of your choosing including semi-sweet chocolate chips)
    • 1-2 squares (~1.5 oz) of your favorite milk chocolate (optional) or more of the chocolate used above to make ~3 oz in total
  • 1.5-2 teaspoons of low sodium all natural creamy peanut butter (or any other choice of nut butter, chunky works too!)
  • 1-2 Almonds (optional)

The trick is to slowly melt the chocolate over a double boiler or for 30 seconds at a time in the microwave until just melted (keep checking on it and stirring). Once melted, place a shallow layer of chocolate to cover the bottom of the cupcake liner (my silicone cupcake holders work great!), and set the remainder aside. Put the cupcake with chocolate layer in the fridge for about 5-10 mins until the top of the chocolate becomes cloudy and firm. I turned my fridge onto instant cool to cool them faster.

Then, working quickly if you have runny peanut butter like I did, place the peanut butter in the center, and drizzle chocolate around the outside of the peanut butter, along the edge of the cupcake liner to contain and encapsulate the peanut butter. If you aren’t able to seal it totally because the peanut butter hit the side of the cup, that’s ok. Then finally cover the top of the peanut butter with the remaining chocolate. Feel free to add a couple of whole almonds on top if that’s to your liking. Refrigerate for 20-40 minutes. Enjoy!

Note: I can’t find the recipe now, and while searching for the recipe, I see other recipes call for a number of additional ingredients that jack up the calorie count (butter, powder sugar, brown sugar, etc). I’d rather just add more nutritious peanut butter. =)

Alterations to try:

  • One recipe had added protein powder and flax meal which is an interesting idea
  • Adding part of the chocolate to the peanut butter then melting them together in the microwave
  • Adding 1/2 teaspoon jelly on top of the peanut butter before you seal the top for  PB&J cup
  • Adding a few crystals of sea salt to the top instead of almonds
  • Pumpkin Peanut Butter Cups



Dairy Free Pudding

The box of Jello chocolate cook and serve pudding says to not use soy milk or powdered dry milk because it won’t set so I was hesitant to try almond milk. However, I had exactly 3 cups of almond milk that needed to be used before the expiration (I wish they came in smaller containers) and decided to give it a go. The pudding set up just fine!

Next time I’ll make a gluten free corn flake crust* or a gf vanilla creme cookie crust* then top the chocolate pudding with meringue for a gluten free chocolate  meringue pie.

*The gluten free pie crust I tried before didn’t rank high so I will try a different recipe like the two I linked to above.

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Cherry Double Chocolate Zucchini Muffins (Gluten free, Dairy Free)

Cherry Double Chocolate Zucchini Muffins

Cherry Double Chocolate Zucchini Muffins

My gluten free baking adventures started with this recipe after receiving zucchini in my CSA box for over two months. The recipe has simple ingredients that you find in your everyday household. In my view recipes are meant to be changed, modified, and tinkered with to see what blossoms.

In my exploration, the recipe has been modified for my own tastes and health benefit by adding cloves, whey protein and flaxseed for example.

During experimentation, some left over maraschino cherries ended up in a batch because they were about to expire. Turned out having those little bursts of red and sweet surprises works well. Who doesn’t like chocolate and cherries?!

The below recipe is what I’ve come up with so far. If you happen make this and want to share how you liked them or what you tinkered with, please comment.

Gluten Free, Nut free and Dairy Free Cherry Double Chocolate Zucchini Muffins

Yields: 12 muffins


  • 2 cups of oat flour (I use a food processor to ground rolled oats into a flour)
  • 1/2 tsp. of baking powder
  • 1 tsp. of baking soda
  • 1/2 cup of baking cocoa (feel free to blend dark and natural cocoa for a more chocolatey look)
  • 1 Tbsp of ground cinnamon
  • 1/2 tsp. of ground cloves
  • 2 scoops vanilla or chocolate flavored vegan protein powder (optional)
  • 3 Tbsp of ground flaxseed (optional)
  • 1/4 tsp. of sea salt
  • 3/4 cup of applesauce
  • 2 eggs (see momables website for substitutions)
  • 1 Tbsp of vanilla extract
  • 1/4-1/2c water
  • 1/4-1/2c honey (optional)
  • 2 cups zucchini, shredded or finely grated
  • 3/4 cup of chocolate chips (I purchase the dairy free morsels)
  • 14 maraschino cherries, quartered


  1. Preheat oven to 350 degrees and lightly grease two 12 count muffin pan.
  2. In a large bowl, mix the dry ingredients (ground oats, baking powder, baking soda, cinnamon, cloves, salt, baking cocoa, protein powder, flaxseed).
  3. Mix wet ingredients separately in small bowl (eggs, vanilla, applesauce, honey).
  4. Combine wet and dry until evenly blended.
  5. Add zucchini, cherries, chocolate chips and stir.
  6. Pour batter evenly into each muffin cavity.
  7. Bake for 17-20 minutes or until toothpick comes out clean.
  8. Remove from oven and top each with a few additional chocolate chips (optional).
  9. Let cool completely on wire rack.
  10. Store in airtight container for 2 days or freeze in a plastic bag for 1-2 months.
  11. Enjoy!
Cherry Double Chocolate Zucchini Muffins

Cherry Double Chocolate Zucchini Muffins

Cherry Double Chocolate Zucchini Muffins

Cherry Double Chocolate Zucchini Muffins

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