18 Recipes Created by ROSLINFAN
Recipes in this Collection
Two secret ingredients keep this butter-less chocolate cake moist and nutritious.
My mom was diagnosed with celiac disease about 8 years ago. We have looked everywhere for delicious recipes that substitute other products for gluten. i was fortunate to come upon this wonderful recipe, which uses only 2 unusual ingredients: GF flour and Xanthan Gum. Even though I CAN eat gluten, I still very much enjoy this delicious banana bread. It is best hot from the oven!
It is super moist, bursting with flavor, and you would never know it was GLUTEN FREE :)))
Plus, it is very low in saturated fat and high in polyunsaturated and monounsaturated fat. It is fairly low carb for a banana bread and it also has 1 gram of sugar PER slice....and they are generous servings!Submitted by FITFORLIFE22
The Surprise is that these cupcakes have no butter or oil in them, less sugar and less flour, but do use zucchini, and have a hidden spoon of strawberry jam!
If made using rice flour they are also wheat free.Submitted by WAHZOE
Perfect for chocolate lovers! Great for entertaining, deceptively easy to make. Perfect for people who can't have gluten. Serve warm with ice cream or whipped cream, or simply dusted with icing sugar. I flour the pan using cocoa powder so it won't leave white marks on the cake and keeps it totally gluten free. Not low calorie, but very rich so you could easily half the portion if you pair it with some berries on top. I also know someone who substituted splenda for the sugar and swore she couldn't tell the difference but I have never tried it.Submitted by PRINCESSNURSE
This version of macaroon cookies is reminiscent of the popular Almond Joy candy bars. In this recipe, pineapple replaces some of the sugar for natural sweetness, and egg whites are used in place of condensed milk for a lighter and healthier macaroon.Submitted by MARISACHURCHILL
Gluten-Free, dairy-free, low sugar cookies.Submitted by INKMANSWIFE
My mom used to make pies of this custard for all the holidays, so it's my ultimate comfort food. Without the pie shell, it's so easy (not to mention completely gluten-free), that I now make it whenever I have extra ricotta and want a dessert.Submitted by ELENASAN