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Celiac.com 09/11/2021 - This gluten-free fruit crisp is a juicy blend of peaches and blueberries, topped with a crunchy coconut-almond crumble. High in fiber, low in sugar, and reasonably nutritious, this fruit crisp is great anytime. Ingredients: Topping: 1 cup sliced toasted almonds ½ cup gluten-free rolled oats ⅓ cup coconut flour ¼ teaspoon salt ¼ teaspoon ground cinnamon ⅓ cup plus 1 tablespoon demerara/turbinado/raw sugar, brown or granulated sugar can be substituted 5 tablespoons cold unsalted butter, cut into pieces 2 tablespoons unsweetened shredded coconut Filling: 3 pounds large ripe-firm peaches, peeled, and sliced 2 cups fresh blueberries ⅓ cup demerara/turbinado/raw sugar, granulated sugar can be substituted ½ teaspoon pure vanilla extract 2 teaspoons freshly squeezed lemon juice 2 tablespoons cornstarch To serve: Vanilla ice cream or frozen yogurt Directions: Topping: In a food processor, pulse almonds and oats until they turn into a coarse meal. Add coconut flour, salt , cinnamon, and sugar, and pulse until combined. Add pieces of butter, and pulse until the butter is distributed into pea sized pieces. Stir in shredded coconut. Place in the refrigerator while you prepare the filling. Filling: Preheat oven to 350°F. Grease a 9 ½-inch pie dish or 1 ½ quart baking dish. In a large bowl, combine peaches and blueberries. Add remaining ingredients and stir gently until combined. Pour the fruit into the prepared dish, then sprinkle over the topping pinching pieces of the topping together to form small clumps. Place the dish on a foil lined baking sheet and place in the oven. Bake for 40-50 minutes, until the fruit is tender and bubbly, and the topping is golden brown. Check it periodically, and loosely cover the top with foil if the topping begins to get too dark (I covered mine with foil about 30 minutes into the baking time). Cool slightly. Serve warm with vanilla ice cream or frozen yogurt.

My first impression after trying one of The Bakery Gluten-Free Blueberry Muffins was that these muffins are super-moist, and taste great. They really do taste just like the blueberry muffins that I used to eat before I had to cut out gluten, right down to the chewy consistency, lots of blueberries, and the cake-like flavors and mouth feel. These muffins are also traditional in size, which means they are pretty big, and this is great because so many gluten-free products are smaller than their normal wheat-containing counterparts. Just one of these muffins left me satisfied. The Bakery Gluten-Free Blueberry Muffins are available in the bakery section of your local Walmart. For more info visit: Walmart.com. Review written by Scott Adams.

Celiac.com 12/07/2019 - Our recipe for Gluten-Free No Bake Cheesecake with cherries was one of our most popular recipes of all time. This gluten-free no-bake cheesecake recipe comes to us via thecookingfoodie.com, and and looks every bit as enticing as ours. We've included a link to the video. Remember, we modified the original version to be gluten-free, so keep that in mind if you watch the video. Gluten-Free No Bake Blueberry Cheesecake Video: Gluten-Free No Bake Blueberry Cheesecake Ingredients: Almond Crust: ¾ cup finely crushed almonds ¾ cup almond meal 2 tablespoons granulated sugar 2-3 tablespoons butter, room temperature Filling: 3 cups blueberries fresh or frozen 2 tablespoons granulated sugar 2 cups cream cheese ⅔ cup heavy cream 1 teaspoon vanilla extract 1 tablespoon lemon juice 1 cup powdered sugar or less if your blueberries are sweet 2 teaspoons gelatin powder ¼ cup cold water Topping: 1½ teaspoons gelatin powder + 2½ tablespoons cold water 1¾ cups blueberries fresh or frozen 2 tablespoons sugar ⅓ cup cold water Directions: Gluten-Free Almond Meal Crust Use a pre-made gluten-free crust, or make from scratch with crushed almonds and almond meal. Place all nut crust ingredients in a mixing bowl and mix well. Add melted butter slowly, and mix until combined. Lightly coat the bottom and sides of an 8-inch springform pan with oil. Pour the nut crust mixture into the pan. Use the bottom of a measuring cup or glass to press the crumbs down into the bottom and 1-inch up the sides of the pan. Place crust in oven and bake about 5 minutes, or until the crust is slightly browned. Remove and refrigerate while making the filling. Cheesecake Filling In a small saucepan, heat blueberries, lemon juice and sugar until sugar dissolves and the berries soften. Blend until smooth, and allow to cool. Stir gelatin powder and water into a small bowl, as per instructions. Allow to bloom for 10 minutes. In a large bowl, beat cream cheese until soft and smooth, add heavy cream, vanilla extract and beat to soft peaks. Add chilled blueberry mixture and mix until smooth. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin by slowly adding a few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Stir back into the cheesecake mixture and keep stirring until combined. Pour mixture into the springform pan, spread evenly. Freeze for 1 hour while you make the topping. Blueberry Jelly Topping In a small bowl stir gelatin powder and water. Let bloom for 10 minutes. In a small sauce pan place 180g blueberries, water and sugar. Cook over medium-high heat, stirring occasionally until the sugar is dissolves. Remove from heat, blend until smooth. Add bloomed gelatin and stir until the gelatin is melted and incorporated. Let cool to room temperature and pour over the cake. Refrigerate the cake overnight. Cut into wedges while still cool. Serve chilled, or at room temperature.

Celiac.com 11/16/2018 - Who doesn't love a perfectly made French meringue? And perfect is the only way to describe Alice's Sweet Tooth French Meringue Kisses! Alice's Sweet Tooth creates an amazing assortment of naturally gluten-free kiss-sized meringues, including blueberry, raspberry, mango, chocolate chip, vanilla bean and cocoa. Each variety exactly captures its essence, the blueberry flavor explodes with the taste of fresh blueberries, the mango flavor tastes like fresh mangoes...and the raspberry flavor tastes like real raspberries, right down to the slight tartness that all raspberries have. These meringues will melt in your mouth...there is just no need to bite them...just pop one in your mouth and let it melt on your tongue! If your plan is to only eat one or two you might as well forget it, because it won't happen! I was a half box into them before I realized it, mainly because they are incredibly light and non-filling. Alice's Sweet Tooth French Meringue Kisses are made with organic ingredients, and are a perfect treat for any occasion. Each variety offers an over-the-top flavor experience that just can't be described...you really just have to try them! For more info visit their site.

This recipe originally appeared in the Autumn 2010 edition of Journal of Gluten Sensitivity. Ingredients: 1 cup brown rice flour ½ cup rice bran 1 ½ teaspoons baking powder 1 egg 2 tablespoons vegetable oil 1 tablespoon honey ¾ cup orange juice or water ½ cup blueberries Directions: Preheat oven to 400 degrees F. Combine flour, bran, baking powder in bowl. Stir to mix. Add rest of the ingredients. Mix well. Spoon into lightly oiled muffin cups. Bake 12 to 15 minutes, or until brown. Makes 9 muffins. One muffin = 151 calories, 3 g Protein, 21g Carbohydrates, 8g Fat, 194mg Sodium