Gluten Free Recipes (Most Popular)
Slurpy noodles in a shrimp and broccoli packed broth make for a delicious light dinner for one.
These are truly the miracle snack when you are craving a treat and you have dietary restrictions! These are wheat free, vegan, low sugar and low fat cherry chocolate-chip muffins – you would never know it! A special ingredient is the inclusion of coconut flour, which adds such a rich tropical taste. A quick note though: If you don't eat them in the first two days, freeze them. Simply zap in the microwave for about 30 seconds and they taste like they were right out of the oven! I found coconut flour at Bulk Barn, and the Sunspire chips at the health food store.
This was something I made up as I went along today, needing to use up a variety of vegetables, meats, and cans. I wound up transferring the ingredients partway through the cooking process to a larger pot, in the process I said “holy Hell this is a lot of chili!” Thus the name was born, along with another treat for my favourite eggchef! Enjoy this long n’ slow stove-cooked treasure!
A Digestive and flaked almond base, topped with a creamy lemon and raspberry cheesecake mix. Great finished off with fresh raspberries! The recipe is dairy, egg, wheat and gluten free. Prep time includes necessary chilling time.
Adapted from Emily Mainquist, Special Contributor at The Daily Meal, I used flaxseed as an egg replacer and to add extra nuttiness since I wasn't using walnuts. A hefty dose of both large and small chocolate pieces mean these squares get extra special billing in the lunchbox!
If you (or your kids) love PB&J sandwiches at lunch but nuts are a no-go at school or work, try this nut and peanut free, gluten free, soy free and vegan spread on for size! It has all the delicious roasted flavour of the original but with less fat and minimal allergens to worry about. You can even bake and cook with it!
Minced garlic cooks in a mixture of white wine and white wine vinegar before being strained, sweetened with honey and lemon-thyme sugar and gelled with no-sugar-needed pectin. It's perfect with a cheese and cracker plate or smearing on a toasted bagel.
Beef and Sweet Potato Stew is slowly baked in a Dutch oven until unctuous and rich. A pinch of cinnamon elevates the mineral quality of the beef and the sweetness of the carrots and sweet potatoes while loads of onion and garlic add mellow savoury character.
These gluten free and vegan Chewy Chocolate Chippers get an extra pop of texture from coarse sugar and kosher salt.
A nice big pot of thick beef and vegetable soup, complete with adzuki beans (yum!), asparagus, zucchini and a Texmati rice blend. Who cares that summer's right around the corner... soup is good anytime!
A wonderful way to prepare salmon without adding fat! The sauce is reminiscent of Tzatsiki. Good hot or cold, great for next day pita pocket lunches!
This is not an egg-custard type of flan but rather a hot, fruit-filled batter cake similar to clafoutis. It can be made with other berries, cherries or pears, depending on the season. Source: Adapted from The Food Lover's Guide to Paris by Patricia Wells, (Workman, 1999)
A potent pick-me-up mid-afternoon when it's hot outside and you're beginning to droop! Use the best quality espresso you can find for this!
So named because of the delectable movie Chocolat, these chocolate and chili truffles are made with, of all things, potatoes! Equally delightful as those made from heavy cream, just don’t tell the kids!
What's your favorite way to eat an oreo cookie? Now everyone can have an answer! These wheat-free, egg free and completely vegan cookies taste exactly like the real Oreo cookies. Slip these cookies into your children's (or your own!) lunch for a real treat
This uses cooked brown rice (leftovers are great) and is a perfect swap for cream in baking (though it won't whip). Makes about 2 cups of "cream" which can be diluted for a beverage if you like.
Fudgy, smooth chocolate and a kiss of sea salt is what this surprisingly healthy, gluten free candy is all about! I won't judge if you eat the mixture out of the food processor instead of pressing and chilling it... I did! Adapted from Diet, Dessert and Dogs and The Gluten Free Edge.
Makes 10 pieces
While I was making this turkey and vegetable soup, I noticed that (almost) everything that went into it was divisible by 3! Vibrant turmeric, rosemary and thyme add herbal notes to the homemade turkey stock, while carrots, peas, leeks, celery and potatoes, along with a White Swan squash round out the mix.
Chewy, gluten free, vegan bars with Xylitol+, coconut and homemade soynut butter. Rich and slightly sweet on their own, but elevated with orange juice caramel syrup!
Adapted from http://wholenewmom.com/recipes/energ-egg-s
ubstitute-egg-replacer-without-eggs/, this is a cheap, accessible and easy to make version of the Ener-G Egg Replacer Powder. Gluten, corn, soy and dairy free!
Directions for Gluten Free Fudgy Brownie Mix (http://recipes.sparkpeople.com/recipe-det
ail.asp?recipe=2526675)
A gluten-free, flourless nut cake with the irresistable flavours of maple syrup and brown sugar. If you find the cake drying out in the fridge, brush a thin coat of syrup overtop and allow it to soak in.
Vegan Parmesan in naturally buttery cornmeal really boosts the richness and comfort factor of this dish, and when crowned with caramelized, sweet-sour-spicy Brussels sprouts it's a holiday-type meal you can have any time of year! Adapted from p. 161 of The Vegan Girl's Guide to Life my Melisser Elliot. Serves 1.
These are an easy, gluten-free way to make your own saltine crackers that's cheaper than buying the brand-name kind. Add any toppings you wish!
These deliciously crisp crackers are 100% gluten free and vegan, with the goodness of sweet potato too!
You can't go wrong with a sweet and tangy gluten free and vegan stir fry - packed with veggies, tofu and glass noodles!
This easy to make, perfectly cannable (or freezable) holiday pie filling is the perfect thing to use up a glut of zucchini from the garden. Sweet and tangy balsamic vinegar, raisins, prunes and cranberries add wonderful texture and soak up the fragrant, flavourful liquids too.
Celeriac, beets, eggplant, and a bunch of other homegrown (or local) veggies all go into this filling for roasted zucchini-based "marrow bones". Lentils and olives add extra texture and flavour too!