Gluten-free Valentine’s recipes and a twist on classic Red Velvet

Feb 12, 2011
Millie Delfino, Linda Monahan and Marlene Zollo of the American Celiac Family Support Group of Rhode Island share gluten-free recipes for celebrating Valentine’s Day. Any questions on these recipes, e-mail Delfino at or find more recipes at
Find a dinner recipe at


Recipe: Gluten-Free Cream Cheese Frosting1
Gluten-Free Cream Cheese Frosting
1 (8 ounce) package cream cheese
1/2 cup butter or 1 stick, softened
1 cup Marshmallow Fluff
2 cups confectioners’ sugar
Beat cream cheese and butter in a mixing bowl. Add Marshmallow Fluff and sugar until blended. Frost cupcakes using a pastry bag. If no pastry bag, use a frosting knife or large butter knife.
Recipe: Gluten Free Red Velvet Cupcakes1
Gluten Free Red Velvet Cupcakes
4 ounces Toll House Chocolatier 62% Cacao Bittersweet bar
1 1/4 cups Gluten-Free All-Purpose Flour Mix (see recipe)
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
1 tablespoon white vinegar
1 cup sugar
1/2 cup oil
3 eggs
1 teaspoon vanilla
1 tablespoon red food coloring
Microwave chocolate 2 minutes until melted. Stir and cool to room temperature. Combine gluten-free flour, baking soda and salt in a small bowl. Combine milk and vinegar in a small glass measuring cup and set aside. Beat sugar, oil, eggs and vanilla in a large bowl on high for 2 minutes. Carefully beat in chocolate and red food coloring. Gradually beat in flour mixture. Put into muffin tins with paper cup liners. Bake 350 degrees for 22 minutes. Cool. Decorate with Gluten-Free Cream Cheese Frosting.
Recipe: Kiss Me Cookies1
Kiss Me Cookies
2 1/2 cups of Gluten-Free All-Purpose Flour (see recipe)
2 sticks of butter or margarine, room temperature and cut up
1/2 cup of sugar
1 1/2 teaspoon vanilla extract
1 large egg
1 cup walnuts or pecans, chopped fine
60 chocolate candy kisses
1/2 to 1 box of confectioners’ sugar (16 ounces), for rolling
Preheat oven to 350 degrees. In a medium bowl beat (or use a food processor to mix) the flour with the butter or margarine until crumbly. Next add the sugar, vanilla and egg. Mix until blended.
Mix the nuts into the dough.
Take a small piece of the dough and wrap around a candy kiss, making a ball around the candy. Repeat until all the dough is used.
Place all the cookie balls on an ungreased baking sheet.
Bake for about 18-20 minutes or until the cookies are solid and the bottoms are just starting to brown.
Place the confectioners’ sugar in a large bowl. Remove the cookies from the baking sheet, and immediately roll into the powdered sugar. Cool and roll once more in the sugar.
Makes about 60 cookies.
Recipe: Gluten-Free All-Purpose Flour Mix1
Gluten-Free All-Purpose Flour Mix
3 cups white rice flour
1 cup potato starch flour
1/2 cup tapioca flour
Mix well and use what’s needed for recipe. Keep remainder in plastic, zippered bag for future recipes.


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