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Mini Pumpkin Ricotta Cheesecakes (Gluten Free)

Mini Pumpkin Ricotta Cheesecakes (Gluten Free)

Happy Thanksgiving!

Tell me, what are you thankful for in your life today?

This is that time of year I always reflect on what I am grateful for. Among many other things, I always feel so thankful to live in a place that has four seasons. Fall is always one of my favorites here. Nothing seems to beat the beautiful show that nature gives us every year by painting everything in red and gold. Even though Fall is long gone now, and Thanksgiving is already here, doesn’t mean we can’t still enjoy these fall flavors and desserts a little bit longer!

Mini pumpkin ricotta cheesecakes

On my table this year will be lots of pumpkin flavored desserts, including two loaves of gluten free pumpkin bread I had sitting in the freezer. I made this recipe for pumpkin ricotta cheesecake last Thanksgiving as a variation for the cheesecakes and pumpkin pie I couldn’t eat. I was a little worried how it would turn out, but it ended up being one of my favorites! I know not everyone likes pumpkin, but add it to a creamy cheesecake and it just might satisfy your Fall-craving tastebuds.



What’s better than a smooth, silky, pumpkin cheesecake? How about bite-sized mini cheesecakes! One thing I love about this recipe is that I can cut some corners when it comes to the crust. Instead of making a classic graham cracker crust, I use soft and chewy gluten free ginger cookies (the key is soft and chewy), and I’ve been able to find these at Target or any specialty grocery store. You see, these cookies are the perfect size for your baking cups, and press down so easily to cover the bottom! You can use any type of soft and chewy cookie really, but I love the flavor these ginger molasses ones give to the cheesecakes.

Mini pumpkin cheesecakes

Start by placing cupcake liners in each muffin tin, then lightly press a cookie into the bottom of them. I like to keep it pretty thick, so I just lightly pressed them until they fit all the way across. One tip for this recipe is to make sure your ingredients are all room temperature! This ensures that everything will mix well with no lumps. Once you pour the cheesecake batter over the top, bake them for 25-30 minutes at 325 or until the cheesecakes are set (no jiggling). After they cool completely in the pan, place them in your refrigerator for at least a 3-4 hours to firm up and chill. Once ready, try toping them with homemade whipped cream and a dash of cinnamon, or even drizzle on some caramel sauce if you’re feeling fancy. Happy baking!

 

Mini Pumpkin Ricotta Cheesecakes (Gluten Free)

Prep Time: 25 minutes

Cook Time: 25 minutes

Yield: 24 mini cheesecakes

Mini Pumpkin Ricotta Cheesecakes (Gluten Free)

These gluten free mini cheesecakes are perfect for your next holiday gathering! Full of pumpkin flavor and warm spices, and made with a shortcut cookie crust.

Ingredients

  • 12oz of plain cream cheese
  • Two 8oz bags WOW gluten free soft and chewy ginger molasses cookies
  • 1 cup ricotta cheese
  • 1 cup sugar
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 3 eggs
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 3/4 tsp cinnamon
  • 1/4 tsp powdered ginger
  • 3/4 tsp ground nutmeg
  • 1/4 tsp allspice
  • Optional: whipped cream

Instructions

  1. Preheat oven to 325℉. Line two standard muffin pans with cupcake liners. Press one cookie into the bottom of each liner, just enough so that it covers the bottom completely. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and ricotta on high until fluffy and smooth. You can also use the whisk attachment here, just make sure to switch it back to the paddle before adding any other ingredients.
  3. Add the sugar, canned pumpkin, vanilla, salt, and spices and mix on low just until everything is combined. Make sure to scrape down the sides to ensure all the cream cheese mixture is incorporated and there are no lumps. Add one egg at a time, mixing on low speed after each addition until all the eggs are incorporated. Do not over-mix!
  4. Scoop a small amount of the cheesecake mixture into each muffin cup, filling them almost all the way to the top (just a little over 3/4 of the way full). Bake for 25-30 minutes until the cheesecakes are set and don’t jiggle. Allow to cool completely in the pan, then place in the refrigerator to chill for at least 3-4 hours until completely set. Top with fresh whipped cream, cinnamon, or even caramel sauce!

Notes

- This recipe makes 24 mini cheesecakes. You may find you have some extra cookies and batter left If that's the case, you can certainly make some more if you have extra muffin tins! Just be sure to fill the empty cups halfway with water before placing into the oven.

https://www.zestandlemons.com/mini-pumpkin-ricotta-cheesecakes/

Mini Pumpkin Ricotta Cheesecakes! Gluten free and full of fall flavors.

Note: Some of the links above are affiliate links. I only link to products I truly love and recommend. I receive a small commission from any purchases made through these links, at no additional cost to you. Thank you for your support.

Sweet Potato, Sausage, and Spinach Gnocchi (gluten free)

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Gluten Free Pumpkin Bread

Gluten Free Pumpkin Bread

 

This recipe is part of my cookbook adaption series, where I adapt one recipe from a cookbook each month to be gluten free. This month’s recipe is for Gluten Free Pumpkin Bread, adapted from the Joy of Cooking.

 

I’ve been sulking over our weather lately. We had Fall for maybe one week, and next thing I know it snows three times in the next week! Winter may be on it’s way already, but that won’t stop me from continuing to enjoy those lovely Fall flavors. You know what I’m talking about… pumpkin, cinnamon, and maple syrup. All of which I threw into this lovely loaf of gluten free pumpkin bread. Yum.

This recipe is my monthly cookbook adaption recipe for November. If you haven’t read about it yet, you can learn more details on my page for Baked Apple Donuts. To quickly review, I’m adapting a new gluten free recipe every month from a cookbook I find in my kitchen. Some are classics, some are not, and most will be baking recipes. For this recipe, I adapted from the “Quick Pumpkin Bread” recipe in the Joy Of Cooking cookbook. This book is such a classic, one of which I think many people have in their own kitchen, and I was so excited to turn one of these quick bread recipes into something gluten free. However, let’s just say this one threw me for a loop and was not the easiest one to turn gluten free.

gluten free pumpkin bread

I’ve come to learn that some of the better recipes to adapt to be gluten free, at least when it comes to quick breads and some cakes, are ones that already have a good amount of moisture or ones that use oil over butter. These tend to be easier to adapt, and you may even be able to simply switch out the flour for a gluten free blend. So, naturally, I chose to adapt a recipe that called for creaming butter and sugar and did not have a lot of room for subbing in extra ingredients. Yeah, I have no idea what I was thinking, but I was up for the challenge.

Well, 6 loaves later… yes, I said 6 LOAVES! It took forever to get it right and was sheer madness for a few weeks, but it finally came around. One of the things I’ve learned about learning to bake gluten free is to have a light sense of humor. It’s not always going to turn out right the first time, and that’s ok. You can’t get yourself down about it, and you just need to power forward and learn from your mistakes. Don’t worry though! Most of those extra loaves are in the freezer waiting for our big Thanksgiving dinner.

Since no one else in my family eats gluten free (expect for when we cook or bake together), It’s nice to have at least one option that everyone can enjoy together. I do have some family that bring gluten free treats or food over every now and then, and always have my Nima Sensor handy just in case (you can read more about my portable gluten sensor here), but to be honest… I’ll probably just stick with this pumpkin bread!

The problem I had with creating this recipe is that there wasn’t much room for adding additional moisture. When I did, as for most of the loaves, they turned out quite gummy on the inside and very dark brown on the outside. It was so frustrating! The bread would appear to be done and I would patiently wait a few hours for it to cool, only to cut into a loaf that was chewy and fell apart. Or one that was too savory. So many mishaps, but all that work paid off. Actually, this recipe has been modified so much it doesn’t really resemble the original anymore.

gluten free pumpkin bread

Along the lines of adapting the recipe, here are a few things that I did… and you can always refer to the original recipe in the cookbook to see my adaptions in greater detail:

  • Subbing Bob’s Red Mill 1:1 Gluten Free Flour
  • Cutting down the amount of sugar, and using brown sugar and maple syrup instead of granulated
  • Using oil instead of butter, and adding a little yogurt
  • Using more baking powder over baking soda (as a result of trial and error)
  • Increasing the flavors and spices
  • Lowering the oven temperature and baking for a longer time.

 

gluten free pumpkin bread

This final loaf was just what I was looking for: full of pumpkin flavor and delightfully moist, but not gummy or too dense. You MUST patiently wait for the bread to cool completely before cutting into it, or it you may find it hard to slice and slightly too moist. It tastes even better the next day after all the flavors have had a chance to merry together, or try putting the leftovers in the fridge for an even better result. Happy baking!



Gluten Free Pumpkin Bread

Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 25 minutes

Yield: 1 loaf

Author: Zest and Lemons

Gluten Free Pumpkin Bread

This gluten free pumpkin bread is a Fall favorite! Packed with loads of pumpkin flavor, cinnamon, and even maple syrup, this recipe makes one moist loaf of bread.

Ingredients

  • 1 3/4 cup Bob’s Red Mill 1:1 Gluten Free Baking Flour (*see notes)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2/3 cup light brown sugar, packed
  • 1/4 cup maple syrup
  • 1/3 cup oil
  • 1/8 cup plain yogurt
  • 2 eggs
  • 1 cup canned pumpkin (100% pumpkin, not pumpkin pie filling)
  • 1/4 cup milk
  • 1 tsp gluten free vanilla extract

Instructions

  1. Preheat the oven to 325℉. Spray a 9x5 inch loaf pan with nonstick cooking spray and line with parchment paper. Set aside.
  2. In a large mixing bowl, mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg until everything is evenly distributed.
  3. In a separate medium bowl, whisk together brown sugar, maple syrup, oil, yogurt, and eggs until smooth. Whisk in the pumpkin, milk, and vanilla extract and mix well until everything is combined.
  4. Pour the wet ingredients into the dry ingredients, gently mixing together with a rubber spatula just until combined. Batter will be thick but pourable.
  5. Pour batter into the prepared loaf pan and bake for 60-70 minutes on the center rack, placing the loaf sideways in the oven so that the long sides are facing the front and back of the oven. Bake until a toothpick inserted in the center comes out clean or with a few small crumbs at the bottom of the toothpick (just nothing gooey or sticky). Allow to cool in the pan for 15 minutes, then remove onto a parchment lined wire cooling rack and let cool completely before slicing!

Notes

- I only use Bob’s Red Mill 1:1 gluten free baking flour, which already contains xanthan gum, so I cannot guarantee that your bread will turn out the same if using a different flour mixture. If using a gluten free all purpose flour mix, you will need to add some xanthan gum to your dry ingredients (I feel the bread will be too moist without any type of gum to help bind it).

- Because this recipe has so many modifications from the original, I do not recommend making any further adaptions or substitutions or you may not get the same result.

https://www.zestandlemons.com/gluten-free-pumpkin-bread/

Gluten free pumpkin bread - Zest and Lemons

Adapted from “Quick Pumpkin Bread” in the Joy of Cooking.

Note: Some of the links above are affiliate links. I only link to products I truly love and recommend. I receive a small commission from any purchases made through these links, at no additional cost to you. Thank you for your support.

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Gluten Free Baked Apple Donuts

Gluten Free Baked Apple Donuts

 

This recipe is part of my cookbook adaption series, where I adapt one recipe from a cookbook each month to be gluten free. This month’s recipe is for Gluten Free Baked Apple Donuts, adapted from the Beyond Parsley.

 

Happy Fall everyone! Have you started getting your pumpkin spice fix yet? Normally around this time, our weather is quite cool and the leaves start falling. Well, the leaves are falling… and it’s still so hot it feels like summer! Now, before I go off and tell you about a new Fall recipe, let me introduce you to a new monthly serious I will be featuring on the blog.

For those of you who haven’t been gluten free your whole life, or were recently diagnosed with Celiac like me, did you have family recipes and cookbooks that you used to use all the time? Do you miss that birthday cake recipe you made every year for your kids? Maybe you have even tried making them gluten free, and maybe they didn’t turn out the way you remembered. Although there are many cup for cup gluten free flours out there, it’s not always as easy as swapping the flour in a 1:1 ratio. So, once a month I will be featuring a recipe that I have adapted from an old cookbook.

Most of the recipes I’ll be featuring will be baking recipes, since they can be a little trickier to adapt to be gluten free. So here’s how it will work: I’ll feature a recipe, let you know where it came from, and I will explain what type of adaptions I made. Hopefully, this will help some of you understand what types of adaptions you can make and use as a starting point for trying it with your own recipes. What won’t I do? I won’t give you the original recipe. Not because I don’t want to tell you, but because I still believe in publishing companies. If you happen to have the exact book or find the recipe, you’ll be able to take a closer look. If not, I will always link to the exact book for reference.

Are you ready? Let’s get started with the first recipe! For the month of October (we are just a day or two away), and in honor of the start of Fall, I chose these lovely baked apple donuts from one of my favorite books, Beyond Parsley. This is such a fantastic baking book, and is actually where my favorite gluten free carrot cake recipe comes come! So gather that extra apple or two you still have from the orchard and let’s discuss this recipe.

Gluten Free Baked Apple Donuts

Donuts and muffins seem to be a little tricky for me when trying to adapt them to be gluten free, because the texture doesn’t always come out right. Don’t worry though, I finally got it down for these donuts!

 

Flour:

I use Bob’s Red Mill gluten free 1:1 baking flour in all of my recipes. Gluten free flour tends to be heavier than regular flour, and can lead to a denser and drier product if you use too much of it. Sometimes, I’ll actually cut back very slightly on the flour depending on what I’m making. For this recipe, I used the same amount of flour as the original one called for and just made sure to spoon and level it while measuring (don’t scoop it out with your measuring cup!). This ensures that I don’t use too much.

Moisture:

Since gluten free flours are a bit on the heavier side, they also tend to absorb more moisture compared to regular flour. So, some ways we can add extra moisture back in is by substituting some brown sugar for granulated, adding buttermilk or yogurt win place of some fat or liquid, or even adding in fruit puree in place of oil. For these donuts, I replaced some of the granulated sugar with brown sugar. I also swapped some of the milk for yogurt, and added a little bit extra as well (by adding some acidity, I also adjusted the leavening and added some baking soda).

Gluten Free Baked Apple Donuts

Fat:

Since I already swapped in some yogurt for the milk, I decided not to add any more in place of of fat. The original recipe calls for cutting butter into the flour as the only source of fat, but I found this doesn’t always work for me. Instead, I opted for a combination of softened butter and coconut oil added to the liquid ingredients and creamed together with the sugar. this made for an extremely light and fluffy donut!

 

Now back to the donuts. These mini donuts are actually baked, not fried, in a mini muffin pan. They are incredibly light, airy, moist, and have a hint of apple flavor. I haven’t tried increasing the amount of grated apple, and I also haven’t tried doubling the recipe, so if you try either let me know how they turn out! However, I do not recommend making any other adjustments or substitutions as I have no idea how they would turn out.

Gluten Free Baked Apple Donuts

Keep these donuts covered and in the fridge for the best freshness, as gluten free baked goods can go bad fast. I did have mine covered with foil on the counter for a few days and they are still delicious!

 

Gluten Free Baked Apple Donuts

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 1 hour

Author: Zest and Lemons

Yield: 24 mini donuts

Gluten Free Baked Apple Donuts

Light and airy apple donuts that are baked, not fried! These donuts are made in a mini muffin pan, coated in melted butter and tossed in cinnamon sugar. The perfect Fall treat!

Ingredients

    Donuts:
  • 1 1/2 cups Bob’s Red Mill 1:1 gluten free baking flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • Optional: 1/4 tsp nutmeg
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/4 cup butter, softened
  • 1/4 cup coconut oil, liquid
  • 2 eggs
  • 1/3 cup milk
  • 1/3 cup plain yogurt
  • 1/2 cup grated apples, mildly tart
    Topping:
  • 1/4 cup granulated sugar
  • 1 Tbsp cinnamon
  • 1/4 cup butter, melted

Instructions

    For the Donuts:
  1. Preheat oven to 350℉.
  2. In a medium mixing bowl, cream together butter, coconut oil, the 1/4 cup granulated sugar, and brown sugar until smooth. Add the eggs in one at a time, just whisking to incorporate.
  3. Gently whisk in the milk, then the yogurt until everything is combined. Set aside.
  4. In a separate mixing bowl, mix together flour, baking powder, baking soda, salt, and cinnamon (and nutmeg if using).
  5. Working in 2-3 stages, gently fold the dry ingredients into the wet, stirring well after each addition. Fold in the apples.
  6. Spray a standard 24 cup mini muffin pan with non-stick cooking spray. Spoon the batter evenly into each muffin cup, about 3/4 the way full.
  7. Bake for 25-27 minutes until the tops are lightly golden and a toothpick comes out clean. Let cool for 5-10 minutes before removing.
    For the Topping:
  1. Mix together sugar and cinnamon in a bowl. Gently spoon a little melted butter all over each of the muffins, then sprinkle with cinnamon sugar mixture. You can also roll them in the butter, then in the sugar mixture, but I find this uses way too much butter to cover all 24 donuts. Store any uneaten donuts covered and in the fridge for best freshness.

Notes

- I only use Bob’s Red Mill 1:1 gluten free baking flour, which already contains xanthan gum, so I cannot guarantee that your donuts will turn out the same if using a different flour mixture.

- I haven’t tried adding more grated apple, so if you do let me know how it turns out. I do not recommend making any additional substitutions, but if you do and find something that works well I’d love to hear!

https://www.zestandlemons.com/gluten-free-baked-apple-donuts/

Mini baked apple donuts! Gluten free and easy to make - Zest and Lemons

Recipe Adapted from the book Beyond Parsley.

Note: Some of the links above are affiliate links. I only link to products I truly love and recommend. I receive a small commission from any purchases made through these links, at no additional cost to you. Thank you for your support.

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