Easy to make Gluten Free French Bread Recipe

Gluten Free French Bread Recipe

French? Gluten Free? This Gluten Free French Bread Recipe will hit the spot for you tonight! Looking perfect sitting next to your salad or dinner, the Gluten French Bread Recipe is delicious and easy to make with your stand mixer. It takes about an hour to make this and it is worth every second. So, what are you waiting for? Make this Gluten Free French Bread Recipe today!

Gluten Free French Bread Recipe
Recipe type: Appetiser
  • 2 cups rice flour (white)
  • 1 cup tapioca flour
  • 3 teaspoons xanthan gum
  • 1½ teaspoons salt
  • 2 tablespoons sugar
  • 1½ cups lukewarm water
  • 2 tablespoons fast rise yeast
  • 2 tablespoons butter or 2 tablespoons margarine, melted
  • 3 egg whites, beaten slightly
  • 1 teaspoon vinegar
  • Optional Ingredients:
  • 2 teaspoons egg substitute (optional)
  • melted butter, for brushing (optional)
  1. In the bowl of a heavy-duty mixer, place flours, xanthan gum, salt, and egg replacer (if used).Blend with mixer on low.
  2. In a small bowl dissolve the sugar in the water, and add yeast.
  3. Wait until the mixture foams slightly, then blend into the dry ingredients.
  4. Add the butter, egg whites, and vinegar.Beat on high for 3 minutes.
  5. To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets in two long French-loaf shapes or spoon into special French-bread pans.
  6. Slash diagonally every few inches.If desired, brush with melted butter.
  7. Cover the dough and let rise in a warm place until doubled in bulk, 20 to 25 minutes.
  8. Preheat oven to 400 degrees. Bake for 40 to 45 minutes.
  9. Remove from pan to cool.
  10. Enjoy! ....or should I say Bon Appétit!

Whether you’re a newcomer or a seasoned Gluten Free expert, I suggest checking out the Gluten-free Family Meal Planner. This deal gives you a complete gluten free meal plan and grocery list (that coincides with the sales at your grocery store) to make wonderful gluten free foods every day!

Each week includes:

Cheesecake topped with Raspberry

Raspberry Cheesecake Recipe

This is a delicious Raspberry Cheesecake Recipe. Note that this recipe is for a cheesecake with raspberry topping, you can use any topping you’d like. A perfect recipe to make over the weekend and a yummy dessert to enjoy all week long! If you enjoy cheesecake, you’ll love this recipe. Topped with Raspberries, this cheesecake will become your new favorite cheesecake recipe!

Raspberry Cheesecake Recipe
Recipe type: Dessert
  • For the crust:
  • 1½ cups graham cracker crumbs (10 crackers)
  • 1 tablespoon sugar
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • For the filling:
  • 1 tablespoon grated lemon zest (2 lemons)
  • 1½ teaspoons pure vanilla extract
  • 2½ pounds cream cheese, at room temperature
  • 2 extra-large egg yolks, at room temperature
  • ¼ cup sour cream
  • 1½ cups sugar
  • 5 whole extra-large eggs, at room temperature
  • For the topping:
  • 1 cup red jelly (not jam), such as currant, raspberry, or strawberry
  • 3 half-pints fresh raspberries
  1. Preheat the oven to 350 degrees F.
  2. Crust: Combine sugar, graham crackers and melted butter until it is moist. Pour mixture into a 9 inch springform pan. Press the crumbs into the bottom of the pan and up the sides of the pan about 1 inch, with your hands. Bake in the oven for 8 minutes and cool to room temperature.
  3. Bring oven up to 450 degrees F.
  4. Filling: Get out your Stand Mixer and put your paddle attachment on it! Cream the cream cheese and sugar in the bowl of your Stand Mixer on medium-high speed until it's light and fluffy (Approx. 5 minutes). Reduce speed of your kitchen stand mixer to medium and add eggs and egg yolks - 2 at a time, mix well. Scrape down the bowl and beater as necessary. Turn your stand mixer to low and add sour cream, lemon zest and vanilla. Mix thoroughly and then pour into cooled crust.
  5. Bake in oven for 15 minutes. Turn the oven temp down to 225 degrees F and bank for another 1 hour and 15 minutes. Turn the oven off and open the door wide. (Cake will not be set in the center - don't fret!) Allow cake to rest in the oven with the door open for 30 minutes (Keep kids and pets away! It's HOT STUFF!) After the 30 minute rest period is over, take the cheesecake out of the oven and allow it to sit at room temperature until it is completely cooled (2 to 3 hours). Wrap cheesecake and refrigerate overnight.
  6. The next day, remove the springform pan by carefully running a hot knife around the outside of the cake (you can heat the knife under hot water, wipe dry with kitchen towel). Leave the cake on the bottom of the springform pan for serving.
  7. Topping: Melt the jelly in a small pan over low heat. Toss raspberries and warm jelly in a bowl and mix well. Arrange the berries on top of the cake and refrigerate until everyone has finished their veggies and you're ready to serve dessert!
  8. Tips & Tricks: Place springform pan on a sheet pan before putting in the oven to catch drips! Measure your sprinform pan. Some pans say 9 ½ inches but measure 9 inches.
  9. I hope you've enjoyed this Raspberry Cheesecake Recipe!

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White Sandwich Bread Recipe

Stand Mixer Sandwich Bread Recipe

Today we will discover a great recipe for sandwich bread. It’s not very hard to make your own sandwich bread. It’s a great Saturday or Sunday project with the kids. They can help make their own sandwich bread for the week to come! It’s a fun project that will give you and the children a sense of accomplishment and pride. Try it out for yourself! Grab your Stand Mixer and make your own Sandwich Bread from this recipe this weekend!

Stand Mixer Sandwich Bread Recipe
  • 5-1/2 cups all-purpose flour
  • 1 Tbsp. kosher salt
  • 2-1/4 tsp. (1 packet) active dry yeast
  • 16 oz. very warm water
  • 1 Tbsp. extra virgin olive oil
  • 3-1/2 Tbsp. honey
  1. Into the bowl of your Stand Mixer, place all dry ingredients -- including yeast. In a separate bowl, add oil, honey and warm water. Stir liquids well to combine.
  2. Attach dough hook to your stand mixer and set on low speed for about 15 seconds, enough to combine the dry ingredients completely. Turn off the mixer. Add the liquid mixture and set set to low speed again for about 1 minute and 30 seconds or until all the ingredients have combined. Turn the stand mixer off and let stand for about 10 minutes.
  3. Run your stand mixer on second speed for about 3 minutes. Remove the dough hook and place the dough on a floured surface. Knead the dough three or four times to eliminate any remaining air pockets.
  4. In an oiled bowl, place the dough and cover with Saran or Cling wrap and a kitchen towel. Let dough proof in a warm, draft free area for about 1 hour. When the hour is up punch down the dough and turn onto a floured surface. Knead the dough a few more times. Form the dough into loaves and place into 2 loaf pans.
  5. Cover the dough pans with kitchen towels and let the loaves rise for about 45 minutes or until they have doubled in size.
  6. Pre-heat the oven to 375 degrees. Drizzle olive oil over the top of both loaves. Place in the pre-heated oven and bake for 30 to 45 minutes or until the crust is lightly golden brown. Remove the loaf pans and allow to cool on cooling rack for 30 - 35 minutes before cutting.
  7. Enjoy!
White Chocolate Chip Cranberry Oatmeal Cookie Recipe

White Chocolate Chip Cran-Oatmeal Cookies

White Chocolate Chip Cran-Oatmeal Cookies
  • ¾ cup sugar
  • ¼ cup packed brown sugar
  • ½ cup butter, softened
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 1½ cups quick-cooking oats (not instant)
  • ¾ cup dried cranberries
  • 6 ounces white chocolate chips
  1. Preheat your oven to 375°F. In a large bowl, using an electric stand mixer, combine the brown sugar, butter and sugar. Mix well to cream together. Next, add in egg and vanilla extract - mix until well combined. Now, add the cinnamon, sale, flour and baking soda - mix well. Next, fold in Oatmeal, white chocolate chips and cranberries, fold in uniformly.
  2. Roll dough into 1-inch balls and place approximately 3 inches apart on a greased cookie sheet. Bake at 375° for 10-12 minutes, until the edges are just lightly golden. Remove from oven, cool for 2 to 3 minutes on cookie sheet and then transfer cookies to cooling rack to finish cooling.
  3. Enjoy!

I hope you enjoyed this recipe for White Chocolate Chips Cran-Oatmeal Cookies

White almond wedding cake recipe

A Wedding Cake You Can Make – Recipe

Today we have a wonderful, easy to make wedding cake recipe. Whether you’re trying to save yourself some money, you’re the mother of the bride and this is your gift to the lovely couple, or you’re just in the mood to make a delicious cake, this one is perfect. It’s easy to follow, and easy to complete.

Don’t be fooled, although this recipe is for a ‘wedding cake’, this can be used for all different occasions. There are variations to the recipe which can be found at the bottom of this page.

A Wedding Cake You Can Make - Recipe
Recipe type: Dessert
Serves: 40-50
  • 2 (18 ounce) boxes white cake mix (Betty Crocker or Pillsbury)
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1½ teaspoons salt
  • 2⅔ cups water
  • ¼ cup vegetable oil
  • 2 teaspoons real vanilla
  • 2 teaspoons almond extract
  • 2 cups sour cream
  • 8 large egg whites
  • What type of pan?
  • Using 2 inch pans, this recipe makes:
  • One 14" round and one 6" round
  • or One 16" round
  • or One 12" round and one 10" round
  • or One 12 X 18" sheet cake
  • or One 12" round and one 8" round and one 6" round
  • or Two 9" squares.
  • or 5 dozen cupcakes.
  • ½ of this recipe makes:
  • Two 7" rounds
  • or Two 6" rounds and 6 cupcakes
  1. First, place all the dry ingredients into a large mixer bowl and stir together using a wire whisk. Next, add the remaining ingredients and beat with your kitchen mixer on medium speed for 2 minutes. Now, pour into greased and floured cake pans, filling each pan until just over ½ full leaving room for the cake to rise. Lightly tap the cake pans on the counter to bring the air bubbles to the top.
  2. Bake in preheated 325 degrees F oven until cake tests done. Baking time will vary depending on the size and depth of the pan being used. Typically the cake box will give you a good jumping off point for estimating the time needed to bake the cake. Some people like to use Wilton Bake Even Strips - This ensures the cake top is level and eliminates the need for trimming the cake.
  3. Alternatively, you can substitute and use these methods below for various results.
  4. For chocolate cake: substitute 6 whole eggs for the egg whites and use chocolate mixes.
  5. For liqueur flavors: Substitute 1 cup of water for your alcohol choice. Champagne or Kahlua work nicely.
  6. For berry flavors: Thaw frozen berries reserving the juice. Substitute the berry juice for part of the water in the recipe. Stir in berries at the end.
  7. For lemon cake: Substitute 1 cup of water for lemon juice. Use 6 whole eggs rather than the egg whites. Stir in 1 tblsp of lemon zest. Use 1 tsp of lemon extract in place of the almond.
  8. For white chocolate: Melt and slightly cool 8 ounces of white baking chocolate. Use 6 whole eggs rather than the egg whites. Temper the chocolate by stirring in a small amount of the batter. Then, add the white chocolate to the entire batter and stir well. (Add a little more batter to the pans as this method does not bake as high as the original batter.)
  9. Frost or Fondant and decorate as desired.
  10. Makes 40-50 servings


Chewy Chocolate Chip Cookies Recipe

Chewy Chocolate Chip Cookies Recipe

Do you know how to make chocolate chip cookies with chewy centers? It’s surprisingly easy, just use cornstarch! If you prefer crispy/crunchy cookies, eliminate the cornstarch and replace the baking soda with baking powder. I promise you, you’ll love the chewy centers of these Chocolate Chip Cookies! This recipe for chocolate chip cookies will produce about 24 cookies total.

Chewy Chocolate Chip Cookies Recipe
Recipe type: Dessert
Serves: 36
  • ¾ cups of unsalted butter, softened
  • ¾ cups of brown sugar
  • ¼ cups of granulated sugar
  • 1 egg
  • 2 teaspoons of vanilla extract
  • 2 cups of all purpose flour
  • 2 teaspoons of cornstarch
  • 1 teaspoon of baking soda
  • ½ teaspoon of salt
  • 1 cup bittersweet chocolate chips
  1. Preheat oven to 350 degrees F.2. Cream together butter and sugars until fluffy and light in color with the paddle attachment of your kitchen stand mixer - then blend in the egg and vanilla.3. Mix in cornstarch, baking soda, flour and salt. Stir in chocolate chunks.4. Drop dough onto a prepared baking sheet using a table spoon or cookie scoop. Bake for 8-10 minutes, until the edges are just golden brown. (The tops will not brown, but do NOT cook longer than ten minutes.)5. Remove from oven, place baking sheet on a wire rack for five minutes to cool. Remove cookies from baking sheet and let cool completely. Once cooled completely, stuff your face!
  2. Yields approx. 36 cookies

Fudgy, Salty, Chocolate and Peanut Butter, Brownies

Fudgy Salty Chocolate Peanut Butter Brownies

Fudgy Salty Chocolate Peanut Butter Brownies
Recipe type: Dessert
  • Brownies:
  • 1¼ sticks unsalted butter, plus more, softened, for pan
  • 1 cup unsweetened natural cocoa powder
  • ½ teaspoon fine sea salt
  • 1⅓ cups sugar
  • 1¼ teaspoon pure vanilla extract
  • 2 eggs, at room temperature
  • ⅔ cup all-purpose flour
  • 1½ cups semisweet chocolate chips
  • Peanut Butter Buttercream Layer:
  • 1 cup creamy peanut butter (don't use old-fashioned or natural)
  • ½ stick unsalted butter, at room temperature
  • 1 cup powdered sugar
  • ¼ teaspoon fine sea salt
  • 1¼ tablespoons milk
  • 1 teaspoon pure vanilla extract
  • 1½ cups salted cocktail peanuts
  • Ganache:
  • 2 cups semisweet chocolate chips
  • 7 tablespoons unsalted butter
  1. Preheat oven to 325 degrees F.
  2. Brownie Batter: Melt butter in medium or large sized heatproof bowl over a pot of simmering water. In a separate bowl, whisk sea salt, sugar and cocoa powder until lumps are out of the cocoa. Whisk the cocoa, sea salt and sugar mixture into into the melted butter until the sugar has fully dissolved. At this point, the mixture should look like fudge and pull away from the bowl into a ball. Take the pot off the stove and set on hotplate or dishtowel on the counter. Allow the fudge mixture to cool - until it is no longer hot, just warm.
  3. While your fudgy mixture is cooling, line the sides and bottom of a 9x13 inch baking pan with foil or parchment paper. Leave about 4 inches overhanging on the two ends - to use as handles to remove the brownies from the pan in one piece - just make sure you have enough hanging over the edges that you feel you will have a nice grip to remove the brownies. Grease the foil or parchment paper well.
  4. Stir vanilla into the cooled fudge mixture to help loosen it up. Add eggs into the mixture one at a time, adding the second egg after the first is fully incorporated. The batter should be shiny and well blended. Add you flour and stir it until it is fully incorporated. Once the mixture looks fully blended, beat the batter vigorously for at least 45 to 50 strokes. Doing so will make the brownies chewy. Now, fold in the chocolate chips - your mixture should now be very thick. Spread your brownie batter evenly into the lined and greased pan with an offset spatula, or your greased hands.
  5. Place pan into the oven and bake for 30 to 35 minutes - this should produce a nice crust. Remove from oven and place on dishtowel or rack to cool. While the brownies are cooling we're going to make the butter cream and ganache!
  6. Buttercream: Mix together butter and peanut butter in your stand mixer until they are completely blended. Turn your kitchen mixer down to a lower speed and slowly add your powdered sugar and fine sea salt. Stop the mixer and scrape the sides and bottom of the bowl. Turn mixer back to medium speed and add milk and vanilla - keep mixing until it is fully blended.
  7. Scoop up your buttercream with a spoon and plop it on to your cooled brownies. Spread it evenly with the flat side of a butter knife to cover the entire surface. Spread peanuts over the butter cream and press them into the buttercream, giving the ganache something to hang on to. Be sure they're pressed in enough that your ganache will be able to cover them completely.
  8. Ganache: Melt the chocolate chips and butter together in a sauce pan over low eat while stirring constantly. Allow ganache to cool slightly (10 minutes or so). Pour the ganache evenly over the peanut butter buttercream layer. Smooth the ganache with the flat side of a butter knife - be sure to cover the buttercream and peanuts completely.
  9. Chill the brownies in the refrigerator until the toppings have had time to set (1 to 2 hours). Remove from refrigerator, lift the ends of the liner (remember we left some overhanging to pick it up?) - pick up your Fudgy Salty Chocolate Peanut Butter Brownies and place on cutting board. Cut into desired size pieces - ENJOY!

Total Time: 2 hours 25 minutes

Prep: 30 minutes

Inactive: 1 hour 15 minutes

Cook: 40 minutes

Check out these recipes for National Peanut Butter Lover’s Day!

Thank you to FoodNetwork for this recipe.

Dough, Pizza Dough

Pizza Dough Recipe

Pizza Dough Recipe
  • 3 cups flour
  • 2 teaspoons (1 packet) instant yeast
  • ½ tablespoon (1 glug) olive oil
  • ¼ teaspoon (2 pinches) kosher salt
  • 1⅓ cups warm water
  • Cornmeal
  1. In the bowl of your stand mixer, combine all of your ingredients. Leave out just a little bit of the water.
  2. Using the dough hook from your mixer, stir until a loose dough forms. If a dough doesn’t form, add the rest of the water. If the dough is extremely wet and sticky, and a pinch of flour.
  3. Attach the dough hook to your mixer and start on a low speed. Gradually increase the speed to medium until a ball forms. This should take about 30 seconds. If the dough does not release from the sides of the bowl, add a pinch of flour. If the dough is very dry and flour-y, add a small amount of water.
  4. Once the dough forms into a ball, allow the mixer to knead for 8 minutes at medium-high.
  5. After the kneading is finished, divide the dough in half. Using floured hands, gently shape each dough into a boule. Set on a floured surface and dab with a little bit of olive oil to keep them moist. Cover with a damp towel and allow to rise for 45 minutes to 1 hour.
  6. To stretch the dough, pick up the risen dough and gently shape into a circle. Do not over-work or fold the dough. Drape the dough over both of your knuckles and rotate it around, allowing gravity to stretch it into a circle. If the dough starts to resist stretching, put it down and allow it to rest for a few minutes, at which point it will stretch more easily.
  7. Sprinkle a little bit of cornmeal onto a pizza peel or rimless baking sheet. Place the stretched dough onto the peel and quickly add toppings. Cook at 500° for 5-7 minutes until browned. Enjoy!
Start this recipe about an hour before you want to make your pizza. Start pre-heating your oven 15 minutes into the rise time.
Thank you A Couple Cooks for this recipe.