Nutrition, food safety, and health resources from CSU Extension
These sweet and zesty gluten-free scones use millet flour, white rice four and tapioca starch instead of traditional wheat flour. Makes 8 scones Ingredients: 2/3 cup millet flour 2/3 cup white rice flour 2/3 cup tapioca starch 1 teaspoon xanthan gum 1/3 cup sugar 1 teaspoon baking powder 1⁄4 teaspoon […]
This gluten-free chocolate cake uses shredded zucchini for extra fiber, nutrients and helps to keep this cake soft and moist. Yield: 10-12 servings. Ingredients: 4 cups shredded zucchini (firmly packed) 6 eggs 2/3 cup brown sugar 2/3 cup granulated sugar 1/3 cup olive oil 3⁄4 cup cocoa powder 1 cup […]
This decadent gluten-free cake is filled with a raspberry jam and topped with a chocolate ganache. Makes 12-16 servings Ingredients: 1 cup quinoa flour 1/2 cup tapioca flour 2/3 cup sugar 3/4 teaspoon xanthin gum 3/4 teaspoon baking soda 1/3 teaspoon salt 1/2 cup canola oil 2 large eggs, at […]
