Gluten Free Recipes

One of our bakers made this beautiful, two-layer celebration cake that you can make yourself! 

Perfect for weddings, graduations, birthdays or any occasion you want to be very special

How did she do it?

1. She started out with two Community Bakers Gluten Free Carrot Cake mixes to make a two layer cake.
2. Then, using a store-bought fondant, she followed a YouTube video on how to frost a cake with fondant. (see below)
3. She said it was super easy!4.Adding fresh flowers and a pedestal cake plate really makes it elegant.

 Follow this link for an easy "How to Cover a Round Cake with Fondant" tutorial. 

Looking for something a little simpler than a two-layer cake, but still elegant?

Try this celebration-worthy single layer cake with powdered sugar and candied carrot curls!

How to do it!

1. This lovely cake was made with one Community Bakers Gluten Free Carrot Cake Mix.
2. Follow instructions for making the cake but bake in a 9" baking pan (rather than 8").
3. Allow the cake to cool completely.
4. Make your carrot curls. Follow this link to the Candied Carrot Curls Recipe
5. Just before serving, sprinkle with powdered sugar using the following method: Using a small strainer with a screen (not the metal kind with holes) spoon powdered sugar into the strainer and gently stir the sugar in the strainer over the cake to get an even and beautifully dusted surface.
6. Carefully arrange the candied carrot curls on and around the cake.
7. Serve with joy! 

Gluten Free Cornbread Stuffing Recipe 

(Vegan substitutions in parenthesis) 

Fell free to change the amount of the ingredients to suit your taste. 

1 recipe Community Bakers Northwoods Skillet Cornbread mix cut into 1 in cubes

1 (1 pound) package Italian sausage (If using links, remove casings.) (Delete or substitute with meatless sausage) 

1/2 yellow onion diced

2 stalks celery chopped

2 teaspoons dried rosemary

2 teaspoons dried thyme

1 teaspoon dried nutmeg

1 teaspoon dried ground sage

1 teaspoon salt more or less to taste

1/2 teaspoon ground black pepper

1/2 cup dried cranberries

1/2 cup roughly chopped pecans or pecan pieces

1 large egg beaten (Substitute with egg replacer of choice)

1/4 cup unsalted butter melted (Substitute vegan butter, coconut oil or other vegan option)

1/2 cup chicken broth (Substitute a rich vegetable broth) 

Instructions

Cornbread recipe is linked to above. Make sure you bake the cornbread in a 9x13 inch pan at least 24 hours in advance. Cube, then store uncovered.

Preheat oven to 300 degrees F. Spread cornbread cubes onto an unlined 9x13 in rimmed baking sheet and bake for 20 minutes, stirring gently halfway through.

Set aside to cool completely as you prepare the other ingredients.

Turn oven to 375 degrees F and grease a 9x13 in baking pan with cooking spray. Set aside.

Heat a large non-stick pan over medium heat and cook the sausage, onion, celery, and spices together until sausage has cooked through and vegetables are tender, breaking up the sausage as you go.

Remove from heat and stir in cranberries and pecans. 

In a small bowl, whisk together egg, melted butter, and chicken broth. 

Place cooled cornbread in a large bowl. Pour in the sausage mixture and drizzle egg, butter and broth mixture over the top. Very gently fold the ingredients together. Be sure to not over mix. Some of the cornbread cubes will break apart, that's ok, but try to leave some of them whole as well.

Pour into prepared pan and bake at 375 degrees F for 20-30 minutes.
 

Community Bakers Gluten-free Skillet Cornbread and hearty chili. What could be better on a cold night? Pack it for a healthy lunch.

Hearty Quick Chili

Vegetarian and Meat Versions

Ingredients:

1 pound of ground beef (do not use in vegetarian version)

1 cup chopped onion

2 tablespoons oil

1 red or green bell pepper, seeded and chopped

2 cloves garlic, minced

1 tablespoon minced jalapeno, seeds removed

2 tablespoons chili powder

2 tablespoons oregano

2 teaspoons ground cumin

1 teaspoon ground coriander

1 (28-ounce) can diced tomatoes

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can white beans, rinsed and drained

1 (15-ounce) can red kidney beans, rinsed and drained

1 to 2 teaspoons hot sauce to taste

Toppings

Shredded Monterey jack cheese

Fresh cilantro leaves chopped

Yogurt of sour cream

Salt and Hot Sauce

Method

Brown onions, garlic and ground beef (if using) with the 2 tablespoons of oil a large pot. Add chopped jalapeno, bell pepper, chili powder, oregano, cumin and coriander and stir together frying until fragrant and combined.

Add drained and rinsed beans, tomatoes and hot sauce to taste and stir to blend. Cover and cook over low heat for 1 hour or until peppers are cooked.

Add desired toppings and serve with Community Bakers Gluten-free Skillet Cornbread.