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Gluten free

(8 Recipes) Created by EMOC814

Recipes in this Collection

Very Good 4.5/5
(22 ratings)

Delicious gluten-free take on chicken fingers

Submitted by LARARUINE

Carbs: 5.2g | Fat: 0.4g | Fiber: 0.2g | Protein: 5.5g | Calories: 45.3
Very Good 4.8/5
(4 ratings)

This is an altered recipe from the Better Homes and Gardens Cookbook. It uses ready-to-bake/no-boil gluten free rice noodle in the place of normal lasagna noodles and it tastes GREAT! We also recommend the sauce used in this recipe to ensure that it remains gluten-free. The use of weight-watchers cheese, 98% fat free ground beef, and egg beaters lowers the fat and calories considerably.

Submitted by BEATLEBANDAIDE

Carbs: 23.4g | Fat: 14.4g | Fiber: 1g | Protein: 24.5g | Calories: 318.8
Good 3.5/5
(8 ratings)

from the deep south, yummy and gluten free

Submitted by IRISHMOMMY

Carbs: 20.4g | Fat: 0.6g | Fiber: 1.2g | Protein: 2.3g | Calories: 92.2
Very Good 4.6/5
(7 ratings)

very good...
low carb
no flour
gluten free
from lowcarp360.com

Submitted by LIBBODA

Carbs: 2.5g | Fat: 10.6g | Fiber: 0.6g | Protein: 1.3g | Calories: 103.1
Very Good 4.8/5
(6 ratings)

I got this from http://theglutigirls.wordpress.com/2008/01/29/low-carb-gluten-free-pizza/

Submitted by MILLIEIVY

Carbs: 5g | Fat: 8g | Fiber: 1.3g | Protein: 11.4g | Calories: 136.9
Very Good 4.7/5
(3 ratings)

Gluten Free variety of gnocchi

Submitted by CELIACCHRIS

Carbs: 16g | Fat: 16.5g | Fiber: 2.7g | Protein: 4g | Calories: 222.2
Very Good 4.5/5
(2 ratings)

with almonds

Submitted by DESIGNCHICK

Carbs: 10.4g | Fat: 3.1g | Fiber: 1.1g | Protein: 2.8g | Calories: 114
Very Good 4.0/5
(1 rating)

This is my secret weapon for taking care of the munchies( you can seriously eat all 12 servings and you'll be getting 500 CAL! TOTAL! But you will be so full you'll fee like bursting WAY before that! This is also a KILLER way to use old vegetables that need to be used..basically any veg can be put in- cabbage is a filler that helps bulk the bisque p- but other than that- broccoli, cauliflower, squash, ANY ( non wet) veg can be used. I wouldn't use tomatoes because they are too liquid...and "IF" you decided to use cucumbers- I would wait until the initial cooked part of the soup has cooled off and been chilled before pureeing the cukes in with the other veggies. You can even used cooked or canned beans like white beans or chickpeas if you want a thicker consistency. ( rinse them well) But other than that - it's all good~ Just remember to adjust your calories for whatever you change...But then again unless you add beans- any calorie count alteration is going to be insignificant! This is also Vegetarian*lacto( but you could sub tofu for the yogurt) ,It's Fat Free, and for a soup VERY low sodium! What's not to like!

Submitted by BIGOLEDIVA

Carbs: 7.7g | Fat: 0.3g | Fiber: 1.8g | Protein: 3.6g | Calories: 42.4
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