Just in time for your holiday parties, we wanted to share this great recipe. These Gluten Free Red Velvet Cookies are sure to impress and are super easy to make!
Here is the recipe for these decadent gluten free cookies!
Gluten-Free Red Velvet Cookies
Optional Frosting
Instructions
And there you have! Soft and gooey Gluten Free Red Velvet Cake Mix Cookies!
Interested in making gluten free red velvet cake instead? Check out our video here.
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These biscuits are my favorite and the best part is - They taste just like Red Lobster's Cheddar biscuits and they are also gluten free! I made a batch this evening and within a few minutes, my family had eaten the entire batch!
Here is the recipe for these delicious copy cat biscuits
Gluten Free Red Lobster Cheddar Bay Copycat Biscuits
Biscuit Ingredients
Biscuit Topping Ingredients
Instructions
Dough
1 pkg Gluten-Free Heaven Sweet Roll Mix
Yeast packet (included with Sweet Roll mix)
1 ½ warm milk (or dairy-free milk)
6 Tbsp butter, softened (or dairy-free)
2 eggs (or egg replacer)
2 tsp pure vanilla extract
Topping
½ c. butter, melted (or dairy-free)
1 c. brown sugar
4 tsp cinnamon
Glaze
1 c. powdered sugar
1 Tbsp butter, melted (or dairy-free)
½ tsp pure vanilla extract
2 Tbsp very hot water
Using an electric mixer stir together milk, butter, eggs, vanilla extract and yeast. Add Gluten-Free Heaven Sweet Roll Mix to milk mixture. Beat on low speed until dough is smooth, approximately 3 minutes.
In a small bowl melt butter for topping. In a separate bowl, combine brown sugar and cinnamon.
Using a cookie scoop or two spoons, scoop dough by the tablespoon and gently roll in the melted butter. Remove dough ball with a fork to allow excess butter to drain off. Gently roll in cinnamon mixture until fully coated. Place dough ball in a well-greased Bundt pan or 8x8 baking pan. Repeat with all remaining dough.
Preheat oven to 350°F. Allow dough to rise on the counter while oven is preheating. Bake gluten-free monkey bread for 30-35 minutes. Remove from oven and allow monkey bread to cool in pan for 5 minutes. Invert pan onto a serving tray or plate and remove pan.
Combine all glaze ingredients and drizzle over monkey bread with a spoon. Serve warm.
I have been making these easy cookies for years and they are always the hit of the party! They can be made into so many different shapes and paired with so many different flavors that you can always find a new excuse to serve them.
Gluten-Free Sandwich Cookies
1 pkg. Gluten-Free Heaven Chocolate Cake Mix
3 large eggs
10 Tbsp butter, very soft
1-1/2 tsp pure vanilla extract
Frosting of your choice
Preheat oven to 350°F. Combine all ingredients and stir until dough is smooth. Scoop dough into evenly sized balls and place on cookie sheet. Bake for 10-12 minutes. Cool completely. Pair cookies up and sandwich with frosting.
Makes 24 cookies (12 sandwiches)
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This versatile cookie, The Gluten-Free Graham Cracker Cookie, can be made as crunchy or as soft as you'd like and is worth every roll of the rolling pin!! Grab a glass of milk and enjoy!!
INGREDIENTS:
2 1/2 Cups Gluten-Free Heaven All Purpose Flour
1/2 Cup packed brown sugar
3/4 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. xanthan gum
1/2 tsp. salt
6 Tbsp. butter (or dairy-free), softened
3 Tbsp. honey
1/4 c. water (may need extra)
1 tsp. vanilla
LET'S GET TO WORK!
In a large bowl, mix all ingredients until smooth. If you mix all the ingredients together and the consistency isn't smooth, or cookie-dough like, add 1 tbsp of water and mix. Continue to do so until you get the correct consistency.
Cover and refrigerate for 1 hour. Preheat your oven 350F. Place dough between two sheets of greased plastic wrap. Roll out dough to 1/8" thick. You may need to divide the dough into two balls and roll them out separately. If you roll them out to 1/4' thick, your cookies will be softer and not so crunchy.
Cut rolled out dough into squares. Optional: you can use cookie cutter shapes to make small impressions in the cookie dough - just don't press hard enough to make it through the dough. Then place on a lightly greased cookie sheets.
Bake for 15 minutes. Allow to cool completely.
Store in an airtight container for up to 2 months, however, I don't think they'll last that long. These suckers are delicious!!!
]]>For those of you who LOVE Peanut Butter, you can now breathe easy knowing the most delicious Peanut Butter Cookies are just a few easy steps away. These Peanut Butter Cookies are super easy to make!!
INGREDIENTS
Are you needing an amazing, yet Gluten-Free Side Dish, at your SuperBowl Party? This Spinach and Artichoke Dip in our Gluten-Free Bread Bowl is delicious and the perfect addition to any party!!
INGREDIENTS - Bread Bowl
1 pkg. Gluten-Free Heaven Honey Whole-Grain Bread Mix
Yeast Packet (Included with package)
1 1/2 cups warm milk (or dairy free)
4 Tbsp melted butter (or oil)
1 egg
1 tsp. vinegar
(On the package it calls for honey, do not include it in this recipe)
Using a mixer, blend all wet ingredients in a large mixing bowl. Add yeast packet and stir briefly. Add bread mix and blend for 5 minutes, until smooth and thick.
Scoop 1 cup of mixture and spread it over the bottom of a lightly greased 9-inch round cake pan. You can use a greased ziploc bag to make this process easier.
Then, using a cookie scoop, scoop out small balls of the bread mixture and place them on the outside of the smooth bread mixture in the cake pan.
Set aside and allow to rise in a warm area for 30-45 minutes. Then bake for 20 minutes in a 375 Degree oven. While you are waiting, make the Spinach and Artichoke Dip.
INGREDIENTS - Spinach and Artichoke Dip
8 oz frozen or fresh spinach (if frozen, allow to thaw and drain), chopped
1 14oz can artichoke hearts, drained and chopped
1/2 cup sour cream
1/4 cup mayonnaise
2 cloves garlic, minced
4 oz cream cheese, softened
1 cup mozarella cheese, shredded
1/4 cup Parmesan Cheese, grated
1 tsp Salt
Pepper to Taste
Place all the ingredients in a medium size mixing bowl and combine until completely mixed together and there aren't many clumps of cream cheese.
When the bread bowl has baked for 20 minutes, pull it out of the oven and place the cheese in the middle of the bread bowl. Turn the oven up to 400 degrees F. and place it back in the oven for another 20 minutes.
Enjoy while it is warm! With the left overs, make a smaller bowl of dip and place it with crackers or vegetables.
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These Gluten-Free Blueberry Muffins are a delicious make-ahead breakfast for these cold winter mornings!!
INGREDIENTS
1 1/2 cups Gluten-Free Heaven All Purpose Flour
1/2 cup white sugar
1/4 tsp salt
1/3 cup butter
1 egg
2 tsp baking powder
1/2 cup milk
1 cup fresh or frozen blueberries
Preheat the oven to 350F
Cream together the butter and the sugar in a mixing bowl. Add the egg and beat until combined.
Sift together the flour, salt, and baking powder. Add the combined dry ingredients to the butter mixture alternating with the milk, mixing gently between additions.
Spoon into greased muffin pan, or cupcake cases.
Bake for 20-25 mins, until nice and lightly browned on top.
Allow to cool and enjoy!!
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This Gluten-Free Taco Braid is a delicious twist of the regular Taco's to make on Taco Tuesday!!
INGREDIENTS (Original Recipe found here)
1 pkg Gluten-Free Heaven Pizza Crust
1 Tbsp Yeast (Packet Included with pizza crust package)
1 1/2 cup Warm milk
3 Tbsp Vegetable Oil
1 tsp Vinegar
1 lb Ground beef/turkey
1 Taco Seasoning packet (or home-made)
1 Onion, diced
1 lb Cheddar Cheese, grated
2-3 Roma Tomatoes, diced
2 Romaine hearts, sliced
Sour Cream, optional
Other toppings as desired
Using a mixer, blend all wet ingredients in a large mixing bowl. Add yeast packet and stir briefly. Add pizza crust mix and blend until smooth and thick, about 5 minutes. Transfer dough to lightly greased cookie sheet. Place a lightly greased plastic ziploc bag over your hand and gently spread the dough until it has filled the cookie sheet. Place in a separate area to allow to rise for 30-60 minutes.
While the dough is rising, dice up the onions and fry in a pan until golden brown. Remove from pan and place in a bowl. Brown the ground beef until crumbly and fully cooked. Add back the onions and stir until combined. Place in the taco seasoning and a little bit of water. Allow to simmer for 10-15 minutes.
While waiting for the dough to rise, chop up the rest of the vegetables and grate cheese.
Preheat the oven to 425F.
After the dough has risen, spread the taco beef mixture down the center third of the dough. Add cheese and half of the diced tomatoes. Slice the sides of the dough into 1 inch strips. Starting with the end, fold the pieces of the dough over the taco mixture, alternating, in a criss-cross pattern.
Keep folding over the dough until all the pieces have been used. It's fine if there are gaps in the dough. When finished, sprinkle cheese over the top of the dough.
Bake in 425F oven for 30 minutes, until golden brown. Allow to cool slightly before topping with lettuce, tomatoes, sour cream and other toppings as desired.
Slice into 2 inch pieces and enjoy!!
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These delicious Soft Gingerbread Cookies are so easy to make and are a perfect way to spend a day baking with your kids!
Soft Gingerbread Cookies
1 c. granulated sugar (225 g)
¾ c. butter, softened
¼ c. molasses
1 egg
1 tsp pure vanilla extract
2 ½ c. Gluten-Free Heaven All-Purpose Flour (333 grams)
¾ tsp xanthan gum
1 tsp baking soda
1 ½ tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp salt
¼ c. sugar (for rolling)
Beat sugar and butter until fluffy. Add egg, molasses and vanilla. In a separate bowl, whisk remaining ingredients. Slowly add flour mixture to butter mixture while stirring. Mix until smooth. Cover and refrigerate dough 1 hour.
Spoon dough into 2” balls. Roll in extra sugar and place on a lightly greased cookie sheet. Bake at 350⁰F for 8-10 minutes, just until edges are set. Do not brown.
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Oh yes we did!! We just made the most delicious Gluten-Free Maple Bars ever!!! You can too. Just follow these simple instructions and you're on your way!!
INGREDIENTS
DONUTS
1 pkg Gluten-Free Heaven Donut Mix
Yeast Packet (Included with the donut mix)
1 1/3 c. cold milk (or dairy-free)
6 Tbsp butter (or dairy-free), softened
2 eggs (or egg replacer)
1 tsp vinegar
1/2 tsp. pure vanilla extract
Vegetable oil for Frying
Extra Gluten-Free Heaven All Purpose Flour for rolling
MAPLE FROSTING (Adapted from Butter with a Side of Bread)
1/4 cup butter
1/2 cup brown sugar
3 Tbsp milk
1 Tbsp corn syrup
2 tsp maple extract
2 cups powdered sugar.
DIRECTIONS - DONUTS
In a mixing bowl, dissolve yeast in milk. Add all other ingredients. Using an electric mixer, beat on low until dough is smooth and thickened, approximately 4-5 minutes, scraping the sides of the bowl as needed.
Cover and chill dough for at least 30 minutes (While the dough is chilling, prepare the glaze/frosting). Uncover chilled dough and place on decently floured surface. Knead dough in flour until it looses it's surface stickiness. Using a floured rolling pin, roll out the dough till it is about 1/2 inch thick, maybe thicker depending on preference. Cut the dough into large rectangles (2"x4" approximately - depending on preference).
Place each bar on a floured/lightly greased pan, in a warm area and allow the donut to rise (approximately 30 minutes)
Heat the oil till it reaches approximately 350 degrees F. Place each bar into the hot oil for 30-90 seconds on each side. Flip when it has reached a medium brown color. Repeat with all the bars.
Let cool for 2-3 minutes before frosting and serve warm
DIRECTIONS - MAPLE GLAZE/FROSTING
In a small sauce-pan, combine butter and brown sugar. Whisk in milk and heat for approximately 5 minutes, stirring frequently until the butter has melted and the sugar has dissolved.
Remove from the heat and add corn syrup and maple extract. Add powdered sugar 1/2 cup at a time, whisking until smooth between each addition. If necessary you can add a teaspoon of milk. The glaze will begin to harden if you leave it sitting, this is what you want to have happen. Keep the maple glaze warm on the stove, whisking occasionally until you're ready to frost the donuts.
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Frost the bars with the maple glaze and voila, you have a sweet treat that you've been dreaming of for a long time.
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These Gingerbread Pancakes are a naturally dairy-free breakfast delicacy and are quoted as being "serve in a restaurant good". Don't take our word for it, try it yourself!!
Gingerbread Pancakes
1 pkg Gluten-Free Heaven Pancake & Baking Mix (273 g)
1 c. water
2 eggs
¼ c. vegetable oil
½ tsp vanilla
1 ½ tsp ground ginger
1 ½ tsp cinnamon
¼ tsp cloves
6 Tbsp molasses
Combine water and pancake mix. Add remaining ingredients and mix until mostly smooth (a few lumps are ok). Let batter stand 20 minutes before cooking.
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Gluten-Free Heaven's Pie Crust Mix is not just for Pie's!! This amazing pie crust mix is perfect for Quiche's too!! This Gluten-Free Smoked Salmon Quiche is an exquisite addition to any lunch or dinner.
INGREDIENTS:
Pie Crust:
1 pkg Gluten-Free Heaven Pie Crust Mix
1 cup cold butter
1 large egg
1/4 cup cold milk
Quiche:
4 ounces smoked salmon, chopped
1 small onion, diced
1 cup Cheddar Cheese
1 tablespoon Gluten-Free Heaven All Purpose Flour
1/4 cup parmesan cheese
1 cup milk
1 cup cream
4 large eggs
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
Prepare Pie Crust:
Cut cold butter into squares. Using a mixer with paddle attachment, cut in butter to pie crust mix and blend until butter chunks are the size of walnuts. Add milk and egg. Mix just enough until dough comes together.
Divide dough into two equal balls. Flatten each ball into a disk and wrap tightly in plastic wrap. Refrigerate one hour.
Roll out dough on a lightly floured surface and transfer to pie pan. Bake at 375F for 10 mins.
Quiche:
Reduce temperature of oven to 350F. In a large bowl mix together eggs, milk, cream, nutmeg, salt and pepper.
In a small bowl mix together Cheddar Cheese, Parmesan Cheese, onion and flour.
Sprinkle the salmon pieces on the warm pie crust. Cover with the cheese mixture. Then pour the egg mixture over the top.
Bake for approximately 40-50 minutes. Until a knife inserted 1-inch from the edge comes out clean.
Allow to cool on a baking rack. Serve warm.
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A delicious treat to eat with your loved-ones around a family table!! The original recipe was found here, and modified to be gluten-free.
INGREDIENTS
Carrot Cake:
1 pkg Gluten-Free Heaven Carrot Cake Mix
3 cups (1 lb) finely grated carrots
3/4 cup vegetable oil
3 large eggs
1/2 cup pecan pieces
Cheesecake:
3 x 8oz packages of cream cheese, softened
2/3 cup sour cream
2/3 cup granulated sugar
3 large eggs
3 tablespoons Gluten-Free Heaven All Purpose Flour
Pinch of Xanthan Gum
1 teaspoon lemon zest
2 tablespoons lemon juice
1 teaspoon pure vanilla extract
Sour Cream Frosting:
1 1/2 cups confectioners sugar
2 tablespoons sour cream
1/4 teaspoon pure vanilla extract
pinch of salt.
Carrot Cake: Preheat oven to 350F. Combine vegetable oil, eggs and carrot cake mix. Beat until smooth. Add carrots and pecan pieces, stir until evenly incorporated. Pour batter into greased springform pan.
Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean. Let cool completely on a rack, in the pan, before moving onto the next step.
Cheesecake: Preheat oven to 350F. Beat the cream cheese, sour cream and granulated sugar in a stand mixer (using a paddle attachment) until smooth and creamy (approximately 5 minutes). Make sure to scrape the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Beat in the flour, xanthan gum, lemon zest, lemon juice and vanilla for about 1 minute.
Pour the cheesecake mixture over the carrot cake. Wrap the bottom and sides of the pan with a large piece of foil. Place in a roasting pan or large baking dish and fill halfway up the sides of the cake pan with water.
Bake until the cheesecake is pale yellow, approximately 1 hour. Turn off the oven and let the cheesecake rest in the hot oven for 30 minutes. Remove, run a sharp knife around the edge and let cool completely on a rack. Cover and refrigerate for at least 8 hours.
Sour Cream Frosting: Whisk together the confectioners' sugar, sour cream, vanilla and salt. Decorate the top of the cheesecake as desired and garnish with chopped pecans. Refrigerate for at least 30 minutes before serving. For a thinner coating of frosting, use 1/2 cup of confectioners sugar.
]]>It's difficult to find a good Gluten-Free Dinner Roll recipe however, no need to worry. Gluten-Free Heaven is here with an easy, delicious dinner roll that is sure to please everyone!!
Soft Dinner Rolls
1 pkg Gluten-Free Heaven White Bread Mix (376 grams)
1 yeast packet (1 Tbsp instant yeast)
2 Tbsp sugar
2 eggs
1 tsp vinegar
1 ½ c. milk
1/3 c. melted butter
Dissolve yeast in milk. Add all other ingredients and mix on low speed until smooth and thickened, approx 3-5 minutes. Grease a cookie sheet or 9x13 pan. Scoop dough into 2” balls onto baking pan, spacing 1-2” apart. Let rolls rise in a warm area until double in size. Preheat oven to 350ᵒF. Bake for 25-30 minutes, until lightly browned.
]]>This is the perfect Gluten-Free treat for these crisp fall days!! Grab a glass of milk and enjoy!!
INGREDIENTS:
Cookies:
1 pkg Gluten-Free Heaven "Any Chip" Cookie Mix
1 1/2 tsp Cinnamon
1/8 tsp Allspice
1/8 tsp Nutmeg
1 tsp Vanilla
1/2 c. Butter, softened
2/3 c. Pumpkin Puree (not pumpkin pie filling)
Cream Cheese Frosting:
4 oz Cream Cheese
1/4 c. Butter, softened
2 c. Powdered Sugar
1/2 tsp Vanilla
(1 tsp milk)
Combine all of the cookie ingredients together in a medium sized bowl. Refrigerate for 30-60 minutes.
Bake at 350F for about 12 minutes, just until the edges are set (don't brown). Cool completely.
Combine all of the Frosting Ingredients together. If you are doing them as sandwich cookies, do not add the milk. If you are doing them as regular frosted cookies (pictured below), add the milk. It will thin the frosting out a bit so that it doesn't overpower the pumpkin flavor.
For an extra festive flavor, add 1/4 tsp cinnamon to the frosting.
Enjoy!!
]]>This is the perfect easy and fast way to make Gluten-Free Cookies.
INGREDIENTS:
I package Gluten-Free Heaven Vanilla Cake Mix
2 eggs (I have not yet tried this with egg replacer)
1/3 cup vegetable oil
- Optional sprinkles, colored sugar or other decorations for rolling in.
Preheat oven to 375F.
Combine all ingredients in a mixer and blend until smooth. Scoop out small balls of dough and roll in sprinkles...etc...
Place on slightly greased cookie sheet and bake for 7-9 minutes. Until the edges are slightly browned. Place on cookie sheet to cool.
Enjoy!!
]]>If you want a fancy way to do up your Brownies, this is the perfect way to do it!
INGREDIENTS:
Gluten-Free Heaven Brownie Mix
1/2 cup Butter (or dairy-free) softened
2 large eggs (or egg replacer)
1 tsp. Pure Vanilla Extracts
1 small jar Caramel Ice Cream Topping
1 package Rolos
Preheat oven to 350F. Combine brownie mix, butter, eggs and vanilla in a mixer and stir until smooth.
Pour batter into a lightly greased pie pan. Using a small spoon, drizzle caramel topping generously all over the brownie batter. Top with Rolo Chocolates (as many as you want)
Bake for 25-30 minutes. Let cool slightly before serving warm with some of your favorite ice cream!!
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There is no better way to use up banana's than with this delicious Gluten-Free Blueberry Banana Bread using Gluten-Free Heavens' Banana Bread Mix. It's super simple too!!
INGREDIENTS:
Gluten-Free Heaven Banana Bread Mix
1/2 cup Vegetable Oil
2 large eggs (or egg replacer)
1 1/2 tsp Vanilla extract
4 large ripe bananas
1-2 cups blueberries (frozen or fresh)
Preheat your oven to 350F. Combine all ingredients, except blueberries, and mix until smooth. Gently fold in blueberries.
Pour into greased bread pan. Bake for 50-60 minutes, until toothpick in center comes out clean.
Cool slightly and enjoy!!
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Are you running out of ideas for your garden full of zucchinis? Why not make some of these scrumptious Zucchini Cookies!!!
Ingredients:
1 cup Sugar
1 tsp Baking Soda
1/2 tsp Salt
1/4 cup Butter
1/4 cup Applesauce
1 cup Gluten-Free Oats
1 cup Chocolate Chips
1 Egg
1 tsp Cinnamon
1 cup Grated Zucchini
2 cups Gluten-Free Heaven All Purpose Flour
2 tsp Xanthan Gum
Instructions:
Preheat oven to 350 degrees F.
Cream together sugar, butter, applesauce and egg. When well blended add dry ingredients. Blend for 1 minute. Add the zucchini and then gently stir in the chocolate chips.
When all of the ingredients are well blended, place 1-2 inch scoops of the mixture onto a greased cookie sheet. Bake for 10-12 minutes.
Enjoy!!
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