Sweet gluten-free, soy-free treats for the table

Ingredients

• 1 cup water
• 4 tablespoons butter or soy-free dairy-free butter
• 1 tablespoon sugar, plus 1/2 cup for coating
• 1 cup gluten-free all-purpose flour blend with xanthan gum
• 2 eggs
• 1 teaspoon vanilla
• 1 tablespoon cinnamon
• Neutral soy-free oil for frying
• 1/2 cup gluten-free, soy-free dark chocolate chips
• 1/4 cup heavy cream or coconut cream
• Pinch of salt

Directions

1. Bring water, butter, 1 tablespoon sugar, and salt to a simmer.
2. Stir in flour until a thick dough forms and pulls away from the pan.
3. Cool 5 minutes, then beat in eggs one at a time and add vanilla.
4. Spoon dough into a piping bag with a star tip.
5. Heat oil to 350°F and pipe 4-inch strips into the oil.
6. Fry 2-3 minutes per side, then drain on paper towels.
7. Toss warm churros in cinnamon sugar.
8. Melt chocolate chips with cream and serve as a dip.

Ingredients

• 2 1/2 cups gluten-free all-purpose flour blend with xanthan gum
• 2 1/4 teaspoons active dry yeast
• 3/4 cup warm milk or dairy-free milk
• 1/4 cup sugar
• 1 egg
• 5 tablespoons butter, softened
• 3/4 cup brown sugar
• 2 tablespoons cinnamon
• 4 ounces cream cheese or soy-free dairy-free cream cheese
• 1 cup powdered sugar
• 1 teaspoon vanilla
• Pinch of salt

Directions

1. Bloom yeast with warm milk and a spoonful of sugar for 5-10 minutes.
2. Mix flour, remaining sugar, egg, 2 tablespoons butter, salt, and yeast mixture into a soft dough.
3. Cover and rise 45-60 minutes, until puffy.
4. Roll dough between parchment sheets into a rectangle.
5. Spread with 3 tablespoons butter, then cover with brown sugar and cinnamon.
6. Roll, slice, and place in a greased baking dish. Rest 20 minutes.
7. Bake at 350°F for 22-28 minutes, until golden.
8. Beat cream cheese, powdered sugar, vanilla, and a splash of milk into glaze, then spread over warm rolls.

Ingredients

• 18 gluten-free chocolate sandwich cookies with soy-free label
• 2 tablespoons melted butter or soy-free dairy-free butter
• 4 ounces cream cheese or soy-free dairy-free cream cheese
• 1 cup heavy whipping cream or coconut cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla
• Pinch of salt

Directions

1. Crush cookies into crumbs and reserve 2 tablespoons for topping.
2. Mix remaining crumbs with melted butter and press into small cups.
3. Beat cream cheese, powdered sugar, vanilla, and salt until smooth.
4. Whip cream until soft peaks form, then fold it into the cream cheese mixture.
5. Spoon filling over the cookie crumb base.
6. Top with reserved crumbs and chill 30 minutes before serving.

Ingredients

• 2 cups gluten-free all-purpose flour blend with xanthan gum
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter or soy-free dairy-free butter, softened
• 1/2 cup sugar
• 3/4 cup brown sugar
• 1 egg
• 2 teaspoons vanilla
• 1 cup gluten-free, soy-free chocolate chips

Directions

1. Heat oven to 350°F and line a baking sheet with parchment.
2. Whisk flour, baking soda, and salt.
3. Cream butter, sugar, and brown sugar until smooth.
4. Beat in egg and vanilla, then mix in dry ingredients.
5. Fold in chocolate chips.
6. Scoop dough onto the baking sheet and bake 10-12 minutes.
7. Cool on the pan 10 minutes before moving.

Ingredients

• 1 1/2 cups certified gluten-free rolled oats
• 3/4 cup gluten-free all-purpose flour blend with xanthan gum
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup butter or soy-free dairy-free butter, softened
• 1/2 cup brown sugar
• 1/4 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 tablespoon molasses or maple syrup, optional
• 1/2 cup raisins or gluten-free, soy-free chocolate chips

Directions

1. Heat oven to 350°F and line a baking sheet with parchment.
2. Mix oats, flour, baking soda, cinnamon, and salt.
3. Cream butter, brown sugar, and sugar until smooth.
4. Beat in egg, vanilla, and molasses if using.
5. Stir in dry ingredients, then fold in raisins or chocolate chips.
6. Rest dough 10 minutes so the oats soften.
7. Scoop onto the baking sheet and flatten slightly.
8. Bake 10-12 minutes, until the edges are set and centers look soft.
9. Cool on the pan 10 minutes before moving.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour blend with xanthan gum
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter or soy-free dairy-free butter, softened
• 3/4 cup sugar
• 2 eggs
• 2 teaspoons vanilla
• 1/2 cup milk or dairy-free milk
• 2 cups powdered sugar
• 2 tablespoons cream or dairy-free milk for frosting

Directions

1. Heat oven to 350°F and line a 12-cup muffin pan.
2. Whisk flour, baking powder, and salt.
3. Cream butter and sugar until fluffy.
4. Beat in eggs and vanilla.
5. Add dry ingredients and milk in alternating additions.
6. Fill cups two-thirds full and bake 17-20 minutes.
7. Beat powdered sugar, butter, vanilla, and cream into frosting.
8. Cool cupcakes completely before frosting.

Ingredients

• 2 1/2 cups gluten-free all-purpose flour blend with xanthan gum
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup brown sugar
• 3 eggs
• 3/4 cup neutral oil or melted butter
• 1 cup sour cream or Greek yogurt
• 1/2 cup milk or dairy-free milk
• 3 teaspoons vanilla, divided
• 8 ounces cream cheese or soy-free dairy-free cream cheese, softened
• 1/2 cup butter or soy-free dairy-free butter, softened
• 3 cups powdered sugar
• 1-2 tablespoons cream or dairy-free milk

Directions

1. Heat oven to 350°F. Grease a 10-12 cup bundt pan very well.
2. Whisk flour, baking powder, baking soda, and salt.
3. Beat sugar, brown sugar, eggs, oil or melted butter, sour cream, milk, and 2 teaspoons vanilla until smooth.
4. Mix dry ingredients into wet ingredients until the batter is thick and smooth.
5. Spoon batter into the pan and smooth the top.
6. Bake 42-50 minutes, until a toothpick comes out clean.
7. Cool 15 minutes in the pan, then turn out and cool completely.
8. Beat cream cheese and softened butter until fluffy.
9. Add powdered sugar and remaining vanilla, then thin with cream or milk.
10. Pipe or spoon thick frosting ribbons down the sides for a bakery-style finish.

Ingredients

• 2 cups heavy whipping cream or coconut cream
• 1 can sweetened condensed milk or dairy-free condensed coconut milk
• 2 teaspoons vanilla
• 1/2 cup gluten-free, soy-free chocolate chips
• Pinch of salt

Directions

1. Whip cream until stiff peaks form.
2. Fold in condensed milk, vanilla, and salt.
3. Fold in chocolate chips.
4. Spread into a freezer-safe pan and cover tightly.
5. Freeze 6 hours, until scoopable.
6. Rest at room temperature 5 minutes before scooping.

Ingredients

• 2 gluten-free pie crusts or homemade gluten-free crust dough
• 6 apples, peeled and sliced
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 tablespoons gluten-free flour blend or cornstarch
• 1 teaspoon cinnamon
• 1 tablespoon lemon juice
• 2 tablespoons butter or soy-free dairy-free butter
• Pinch of salt

Directions

1. Heat oven to 400°F.
2. Line a pie dish with one gluten-free crust.
3. Toss apples with sugar, brown sugar, flour, cinnamon, lemon juice, and salt.
4. Fill crust with apples and dot with butter.
5. Top with second crust, crimp edges, and cut small vents.
6. Bake 20 minutes, then reduce heat to 350°F.
7. Bake 30-35 minutes more, until filling bubbles.
8. Cool at least 2 hours before slicing.