The Chewy Gluten Free Recipe courtesy Alton Brown, 2007 Prep Time: 25 min Inactive Prep Time:

1 hr 0 min Cook Time: 14 min Level: Easy Serves: 2 dozen cookies

Ingredients

8 ounces unsalted butter 11 ounces brown rice flour, approximately 2 cups 1 1/4 ounces cornstarch, approximately 1/4 cup 1/2-ounce tapioca flour, approximately 2 tablespoons 1 teaspoon xanthan gum 1 teaspoon kosher salt 1 teaspoon baking soda 2 ounces sugar, approximately 1/4 cup 10 ounces light brown sugar, approximately 1 1/4 cups 1 whole egg 1 egg yolk 2 tablespoons whole milk 1 1/2 teaspoons vanilla extract 12 ounces semisweet chocolate chips

Directions Preheat the oven to 375 degrees F. Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer. In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside. Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine. Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container. Per serving: Calories: 251; Total Fat: 13 grams; Saturated Fat: 7.5 grams; Protein: 2 grams; Total carbohydrates: 35 grams; Sugar: 22 grams; Fiber: 2 grams; Cholesterol: 38 milligrams; Sodium: 143 milligrams

Ingredients

12 ounces semisweet or bittersweet chocolate, chopped 12 tablespoons (1 1/2 sticks) unsalted butter 1/4 teaspoon fine salt 6 large eggs, room temperature 1 1/2 cups granulated sugar Confectioners' sugar and/or cocoa powder, for dusting

Directions Serving suggestion: Really Vanilly Whipped Cream, recipe follows, or ice cream Preheat oven to 325 degrees F. Spray a 9 by 2-inch spring form pan with nonstick spray. Put the chocolate, butter, and salt in a large microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more. Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Beat the eggs and sugar with a standing or handheld mixer until light and thickened, about 8 to 10 minutes. Fold the melted chocolate into the whipped eggs until evenly combined. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Remove cake from the oven and cool on a rack. When ready to serve remove ring from spring form mold. Dust cake with confectioners' sugar or cocoa powder. Serve with whipped cream or ice cream if desired. Copyright 2007 Television Food Network, G.P. All rights reserved Really Vanilly Whipped cream:

1 cup (1/2 pint) heavy or whipping cream 2 teaspoons pure vanilla paste or extract 2 teaspoons confectioners' sugar

Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream or it will be look curdy. Serve, or refrigerate covered for up to 4 hours. Yield: 2 1/2 cups, about 10 servings Notes We tested several versions of this kind of cake, and this was our favorite. Because there is no flour in the cake you can expect a crispy, crackly top and a pudding-like center. (The photo is a very pretty example, but most of ours cracked. You can expect your to as well.)

Ingredients

2 cups whole milk 1/2 cup sugar 1/3 cup natural cocoa powder 4 teaspoons cornstarch 3 large egg yolks 2 teaspoons pure vanilla extract 1/4 teaspoon fine salt 3/4 cup whipping cream

Directions Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat. Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more. Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set. Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top. SERVINGS: 6 (DESSERT); Calories: 271; Total Fat: 16 grams; Saturated Fat: 9 grams; Protein: 5 grams; Total Carbohydrates: 26 grams; Sugar: 21 grams; Fiber: 1 grams; Cholesterol: 154 milligrams; Sodium: 145 milligrams

Gluten-Free New York Cheesecake Recipe

Gluten-Free Cherry New York Cheesecake

Prep Time: 30 minutes Cook Time: 1 hour Total Time: 1 hour, 30 minutes Ingredients:

Crust Ingredients: 1 1/4 cups gluten-free graham cracker crumbs, about 6 ounces (I used Kinnikinnick Gluten-Free Smoreable Graham Crackers) 4 tablespoons melted butter 2 tablespoons sugar 1/4 teaspoon nutmeg Cheesecake Filling Ingredients: 2 pounds softened cream cheese ((4 8-ounce packages)) 1 cup sugar 4 large eggs 1 cup sour cream 2 tablespoons sweet rice flour OR cornstarch 1 teaspoon vanilla extract Sour Cream Topping Ingredients: 1 cup sour cream 1/4 cup sugar 1 teaspoon vanilla Cherry Glace Ingredients: 1 21-ounce can cherry pie filling 1 tablespoon sugar 1/4 teaspoon vanilla

Preparation: Preheat oven to 325F / 163C 9-inch springform cake pan Place gluten-free graham crackers in a plastic zip bag and finely crush with a rolling pin. Pour crumbs into a mixing bowl. Add sugar and nutmeg and stir to thoroughly blend. Add melted butter and stir to combine. Press crumb mixture into bottom of springform pan. Don't press the crumbs on the sides of the pan. Refrigerate while preparing the cheesecake filling.

Place cream cheese and sugar in a large mixing bowl. Beat with an electric mixer on high until creamy. Add eggs, one at a time. Add sweet rice flour, sour cream and vanilla. Beat on high until smooth. Remove crust from refrigerator. Pour cheesecake filling into spring form pan. Smooth top with a spatula and bake for 45 minutes. While cheesecake is baking, place remaining 1 cup sour cream, 1/4 cup sugar and 1 teaspoon vanilla in a bowl and whisk until smooth and blended. Remove cheesecake from oven and carefully spread sour cream mixture over the top of the cheesecake. Use a spatula to spread sour cream topping over the baked cheesecake with a light touch. Return cake to the oven and bake an addition 15 minutes. Turn off oven and leave cheesecake in the oven for 1 hour before removing. Cool completely and refrigerate for at least 4 hours before serving. While cake is cooling combine cherry pie filling, 1 tablespoon sugar and 1/4 teaspoon vanilla. Stir to blend. Spread cherries over chilled cheesecake just before serving. Yield- 8 to 12 servings

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

FLOURLESS CHOCOLATE CAKE Ingredients

12 ounces semisweet or bittersweet chocolate, chopped 12 tablespoons (1 1/2 sticks) unsalted butter 1/4 teaspoon fine salt 6 large eggs, room temperature 1 1/2 cups granulated sugar Confectioners' sugar and/or cocoa powder, for dusting

Directions Serving suggestion: Really Vanilly Whipped Cream, recipe follows, or ice cream Preheat oven to 325 degrees F. Spray a 9 by 2-inch spring form pan with nonstick spray. Put the chocolate, butter, and salt in a large microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more. Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Beat the eggs and sugar with a standing or handheld mixer until light and thickened, about 8 to 10 minutes. Fold the melted chocolate into the whipped eggs until evenly combined. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Remove cake from the oven and cool on a rack. When ready to serve remove ring from spring form mold. Dust cake with confectioners' sugar or cocoa powder. Serve with whipped cream or ice cream if desired. Copyright 2007 Television Food Network, G.P. All rights reserved

Really Vanilly Whipped cream:

1 cup (1/2 pint) heavy or whipping cream 2 teaspoons pure vanilla paste or extract 2 teaspoons confectioners' sugar

Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream or it will be look curdy. Serve, or refrigerate covered for up to 4 hours. Yield: 2 1/2 cups, about 10 servings Notes We tested several versions of this kind of cake, and this was our favorite. Because there is no flour in the cake you can expect a crispy, crackly top and a pudding-like center. (The photo is a very pretty example, but most of ours cracked. You can expect your to as well.)

Cake Ingredients:

1 stick unsalted butter, room temperature, plus more for greasing the pan 3/4 cups golden sugar 3/4 cups white sugar 2 eggs, room temperature 1 cup mashed bananas (about 4) 1 teaspoon vanilla 1 teaspoon lemon zest 2 cups cake flour (all purpose works too), plus more for dusting the pan 1/2 teaspoon baking soda 1/4 teaspoon sea salt 1/2 cup whole milk

Cake Procedure: 1. Heat the oven to 350F. 2. Grease whatever pan(s) you are using: This batter will yield enough batter to make 2, 8-inch cakes. As you can see, Ive decided to play around with tin cans. Regardless of what size pan you use, grease each pan with softened butter and then dust with flour. (Heres a trick: make vertical brushstrokes up the sides of each cake pan. This will help the cake rise.)