Gluten free peanut butter brownies

Ingredients:
And its the same old peanut butter cookie batter we all use:
2 cups peanut butter
2 cups sugar
4 eggs
2 teaspoons vanilla
A couple of glugs of molasses (I like the flavor and texture)
Directions:
Mix, dump, bake, devour! Theyre particularly good with chocolate frosting, or chocolate chips mixed in the batter, or both.
Note: I like my brownies chewy, so I might bake for only 20 minutes next time or else lower the temp to 325F (my oven runs hot, anyway).

There are two million and one recipes that have no gluten in them. The only gluten free recipes that are worth publishing are the ones that fulfill the craving the allergy bound person has for bread, crackers, pasta, etc so natually they don’t always appeal to a person who can eat those things.
For something crisp, try sprinkling a generous amount of grated parmesan cheese in a non-stick skillet sprayed with olive oil. Cook it over medium high heat until the bottom begins to brown and the top is somewhat melted. Flip and brown the other side. Remove and drpe over a rolling pin to form a curled cracker.

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Well, I’m assuming that you’re having a buffet-style party, and not a sit-down meal.

Hope this helps:
If your friend is suffering from celiac disease or one of the other highly-intolerant types of gluten intolerance, then it’s important that cross-contamination issues are prevented, as they need to follow a 100% gluten free diet, with as few departures from that as can be. Even a crumb falling on an otherwise gluten free dish will make that item dangerous for them.
With this in mind, it’s best to not serve bread or pastry at all. But that doesn’t mean you need to have a boring selection of food.
I have always found that serving jacket potatoes with a big selection of toppings and salad goes down really well. Make sure the potatoes are scored round or pricked all over, so the steam can escape. You cook them in the morning in the oven, and then pile them up on a tray, with the microwave close to hand. Put a label on the door of the microwave explaining exactly how to reheat a potato in your microwave, as they differ quite a bit.
Toppings you could offer include corn niblets, cheese grated at home (most pre-packed grated cheese is coated in modified starch, but if you can find some where the coating is specifically sourced from a gluten free source, such as potatoes, you could use it, though it will definitely be more expensive), egg mayonnaise, chilli beef, shrimp, and whatever else you can think of.
You can also cook some chicken portions in the top of the oven along with the potatoes, though they will not take so long. Rub a mixture of spices or finely ground herbs and salt into the skin of each portion before you roast it. These can also be piled on a tray for your guests.
Other things you can serve include crustless quiche – you make a normal quiche filling, but cook it in a cake tin/s or similar with no pastry. This is really nice, and to be honest, I never liked the pastry part of a quiche anyway, as it’s usually lacking in flavor. A basic quiche mix is half a cup of milk, half a cup of light cream (or use a cup of Carnation evaporated milk or even ordinary milk instead of the milk and cream) and 2 eggs plus the fillings – 6oz grated cheese and 4 oz of chopped bacon would make one variant, but you can add whatever you like, the more flavorful the better. It rises quite a lot, so don’t overfill the baking dishes. Bake it for 30-35 minutes in a preheated oven set at 400 F, 200 C or gas mark 5. Check it’s cooked by sticking a toothpick in the middle. It should come out pretty clean. Slice it once it’s cooled into wedges.
Other things you can serve include deli meats (buy in packets, so you can check the label, unless you have a VERY patient deli owner who will check for you), cooked gluten free sausages (twist them in the middle before cooking to make cocktail sized sausages), or hotdogs if you can find any gluten free ones.
Another thing you can make is gluten free pizza: use slices of the biggest eggplants/aubergines you can find as bases and pre-cook the pizzas, than transfer onto individual paper plates as the result will be much floppier than a normal pizza, so people can heat them up if they want to. I found this idea on the internet, or possibly twitter, and I think it’s brilliant.
Salad: Either make several different mixed salads or just serve the ingredients in separate bowls. This is great if any of your friends are picky eaters. So you would have a bowl of mixed leaves, one of chopped celery, one of cucumber cut into chunks (much nicer than slices), a plate of cherry tomatoes – cut them in half and sprinkle with a tiny little bit of castor sugar and black pepper at least half an hour before serving to transform the taste, a big bowl of freshly made potato salad, and some home made coleslaw (shredded white cabbage, with a little onion and carrot, mixed with mayo).

Dressings should include Hellman’s mayonnaise (gluten free last time I looked, but check the label), vinaigrette (a French dressing made from oil and vinegar – make sure it’s wine or cider vinegar, or at least NOT malt vinegar – with crushed garlic, herbs and a little pinch of sugar, mixed well), plus any other dressings you can find that are gluten free (just check the label. there is no need for dressings to contain gluten, but you need to check).
For dessert, I suggest a big bowl of fresh fruit salad (put lemon juice in the sauce, and make sure apples, pears and bananas, if included, all get coated with it), and have a can of whipped cream and another of non-dairy topping available. You could also make a trifle, but leave out the sponge (unless you can find a gluten free sponge to use), as this is very nice.
If you really want to go to town on dessert, a pavlova (a huge meringue filled with whipped cream and fruit) is popular with almost everyone and will tempt most people off their diets. Sure it’s naughty, but it’s sooo nice!

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Gluten-Free Chocolate Beer Cake
Ingredients:
1 cup gluten-free ale
8 Tbs. unsalted butter or Earth Balance Shortening
¾ cup unsweetened cocoa powder
2 cups granulated cane sugar
¾ cup sour cream or Tofutti Sour Supreme
2 eggs
1 Tablespoon gluten-free vanilla extract
2 cups All Purpose Nearly Normal Gluten-Free Flour Mix
1 Tablespoon baking soda
Directions:
Preheat oven to 350F.
(Note- you will need a large saucepan for this recipe, not a mixer and mixing bowl!)
Butter a 9-inch springform tube or springform pan (if using plain springform pan, line the bottom with parchment paper).
In a small bowl, whisk the sour cream with the eggs and vanilla.
Pour the 1-cup beer into a large saucepan (drink the rest!). Add the butter and heat just until melted over medium heat. Whisk in the cocoa powder and the sugar until smooth.
Add the egg mixture into saucepan mixture and whisk. Add the flour and baking soda until mixed. Pour into the greased pan and bake for 35-40 minutes, or until a cake tester inserted into the center of the cake comes out clean. Let the cake cool completely in the pan on a cooling rack and remove from the pan when fully cooled.
Frost the top of the cake with a gluten-free cream cheese or white frosting of choice.
Easy Cream Cheese Frosting:
8 oz. cream cheese (can use fat free!)
1 cup confectioners’ sugar
½ cup heavy cream (can use half & half, but use less than ½ cup)
Whip the cream cheese and sugar until smooth, then slowly stir in the cream to make spread-able consistency.

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