Welcome to I Can't Believe It's Gluten-Free!

We are so excited that you have come by to check us out. We have lots of gluten-free goodies to pick from. Take a look around. We know you will love what you see. The decisions will be difficult, but we trust you can handle it. If not, order one of each!

Cupcakes     Cookies    Cake Balls     Bars     Cakes

It's our birthday! That's right, we are 3 years old!

Help us celebrate with our Better Than Bumpy Cake Cupcakes.

Special Limited Time Offer -  One Dozen (12) for $33.33 

When you are ready to place an order, go to our Shop page for instructions.

Thank you for stopping by! We can't wait to make you a believer! 

Welcome!

So excited that you have come by to check us out. We have lots of gluten-free goodies to pick from. Take a look around. We know you will love what you see. The decisions will be difficult, but we trust you can handle it. If not, order one of each!

Cupcakes     Cookies    Cake Balls     Bars     Cakes

NEW! Limited Edition Holiday Flavor - 

Cranberry Shortbread with Orange Zest Glaze-

Orange Zest Glazed Shortbread stuffed with Cranberry Compote

When you are ready to place an order, go to our Shop page for instructions.

Thank you for stopping by! We can't wait to make you a believer! 

Welcome to Our Grand Opening!

The moment has finally arrived, and we couldn't be happier. We are thrilled that you have joined us for this exciting event. 

Take some time to check out our menu:

Cupcakes     Cookies    Cake Balls     Bars     Cakes

When you are ready to place an order, go to our Shop page for instructions.

Thank you for stopping by! We can't wait to make you a believer! 

One Week to Grand Opening!

Things are all a buzz here! We are working very hard to get ready for our Grand Opening on Monday, August 17.

Grand Opening Special - Like/Follow us on Facebook at I Can't Believe It's Gluten Free to get 10% off of your first order. Offer expires on August 31, 2015.

T-14 till Grand Opening!

Yep, you read that right! I'm finally taking the plunge. I have been dreaming and planning and dreaming about this for years. In just about two weeks I will officially be opening my bakery. In 14 days my delicious, homemade from scratch, gluten-free baked goods will be available to purchase for local pick up or delivery. Check back for menu and pricing and for special grand opening deals!

Festive Cheesecake Bars with Graham Cookie Crust

I know it has been an extremely long time since I have posted anything. I'm sorry. It's been a crazy month in the Darroch house. Thankfully, things are settling down, and just in time. 

I'm so excited and in a bit of disbelief, because it has been a year since I started this little blog. That's right, one whole year. Woot Woot! Happy Birthday to I Can't Believe It's Gluten Free. 

It's been a great journey so far. I have learned so much, had a ton of fun, and look forward to much more.  

So what are we waiting for? Let's get to making some Festive Cheesecake Bars with Graham Cookie Crust.

Ingredients:
Crust
1 cup Unsalted Butter, room temperature
3/4 cup Brown Sugar, firmly packed
3/4 cup Honey
1 1/2 Tablespoons Molasses
2 Large Eggs, room temperature
2 teaspoons Pure Vanilla Extract
1 cup Soy Flour
3/4 cup Potato Starch
3/4 cup Tapioca Starch/Flour
1/4 cup Corn Starch
1 1/2 teaspoon Xanthum Gum
1 teaspoon Baking Soda
1/2 teaspoon Salt
Filling
24 ounces Cream Cheese, softened
1 1/2 cups Sugar
3 Large Eggs
3 Tablespoons Sour Cream
1 1/2 teaspoons Pure Vanilla Extract
2 Tablespoons Soy Flour
1 Tablespoon Tapioca Starch/Flour
Gel Food Coloring (4-6 colors)

Directions:
Preheat oven to 325° F.

In stand mixer with whisk attachment, cream together butter, sugar, honey, molasses, eggs and vanilla.

In a medium bowl, whisk together the soy flour, potato starch, tapioca starch, corn starch, xanthum gum, baking soda and salt.

With the mixer on low, slowly add the dry ingredients to the wet ingredients. Mix until well combined. You may need to scrape down the sides of the bowl with a spatula.

Spread half of the batter in the bottom of a greased 13 x 9 pan. 

Bake for 8 minutes, then let cool.

In stand mixer with whisk attachment, beat together the cream cheese and sugar until smooth. Then add the eggs, sour cream, vanilla, soy flour and tapioca flour. Mix until well combined and smooth.

Spread half of filling on graham cookie crust.

Split the other half of the filling evenly between 4-6 bowls. Color each portion with a different color of gel color.

Spread the colored filling in a random pattern over the uncolored filling. Smaller sections are better than bigger ones to allow for a more intricate swirl pattern.

Using a butter knife, create a swirl pattern in the colored filling. Be careful not to go to deep with the knife while swirling.

Bake for 40-45 minutes or until toothpick inserted in center comes out clean.

Let cool for 2 hours, then cover and refrigerate for at least 4 hours.

Using a clean, sharp knife, cut into 1 1/2 inch squares. Clean the knife with hot water after every cut. 

Store in the refrigerator in an airtight container.

So fun and festive, and a great dessert for celebrating!

"Life should not only be lived. It should be celebrated!"
What will you celebrate with your Festive Cheesecake Bars?

Sheryl

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Pistachio Cookies

Happy St. Patrick's Day!!!!

Although my pistachio cookies aren't as green as I had hoped they would be, they sure are super delicious. I've never made pistachio cookies, or pistachio anything before, and now I realize that is a crying shame. I actually LOVE pistachios. I don't know why I never thought they would be amazing in baked goods, but for some reason it just never seemed like a good idea. Was I wrong!!!! This is the start of what I am sure is going to be a very long and happy relationship. I think I've found my pot of gold.

Check out the recipe, and start your relationship today!

What You Will Need:
Stand Mixer with Paddle Attachment
Medium Bowl
Whisk
Spatula
Plastic Container
Cookie Sheets lined with Silicone Mats or Parchment Paper
Medium Scoop
Cooling Racks

Ingredients:
1 cup Unsalted Butter, room temperature
3/4 cup Brown Sugar, firmly packed
2 Large Eggs, room temperature
2 teaspoons Pure Vanilla Extract
1 cup Oat Flour
3/4 cup Potato Starch
3/4 cup Tapioca Starch
1/4 cup Corn Starch
1 small package Pistachio Flavored Pudding Mix
1 1/2 teaspoon Xanthum Gum
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup Pistachios (I used the dry roasted, salted and shelled ones. I threw them in whole. I didn't want to be bothered with all that shelling, and I like big chunks of nuts in my cookies. You can chop them if you like.)
1 cup White Chocolate Chips

Directions:

In stand mixer with paddle attachment, cream together the butter and brown sugar.

Add the eggs and mix well, scraping down the bowl when necessary.

Add the vanilla and mix well, scraping down the bowl when necessary.

In a medium bowl, whisk together the oat flour, tapioca starch, potato starch, corn starch, pudding mix, xanthum gum, baking soda and salt.

With the mixer on low, slowly add the dry ingredients to the wet ingredients and mix well.

Add the pistachios and white chocolate chips and mix until well combined.

Using medium scoop, scoop dough into a plastic container with wax paper between the layers and refrigerate for at least 2 hours.

Preheat the oven to 350° F.

Place the cookie balls on the lined baking sheets approximately 2 inches apart. If you want flatter cookies, flatten the balls a little with your fingers. Bake for 18 minutes. Let cool on pan for 2 minutes, then transfer to cooling racks to cool completely.

Serve with a nice tall glass of green milk!

They really are super delicious. It would be a nice gesture to share them with all of your little leprechaun friends and family.

"May the road rise to meet you, may the wind be always at your back, may the sun shine warm upon your face, may the rains fall soft upon your fields, and until we meet again, may God hold you in the palm of his hand!"

~Sheryl

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