Gluten Free Recipes (Most Popular)
Use only organic corn meal of high quality, and READ labels closely to make sure everything is wheat free.
Adapted from coconut pancakes from guiltykitchen.com/2012/09/07/coconut-panca
kes/
For those who can eat wheat flour. These don't rise much, but they are a tasty alternative.
Love GF Bisquick but not a fan of cow milk so we use Rice.
The box says this recipe makes 8 4" waffles (or 2 full waffles with 4 sections each) but we typically add a little extra milk and get three waffles.
Delicious and easy. Goes great with quinoa or brown rice, or as a side dish. Vegan and gluten-free!
I like to experiment with making bars for quick and energizing snacks. It is so much cheaper to make these at home than to buy them at the store!
This is a delicious, hearty sauce to serve with pasta, but also works well over grains like kasha or barley, where their nutty flavours really add to the richness of the meal. Don’t eschew the chicken thighs – they’re rich in iron and vitamins and much more flavourful.
With only ˝ lb of ground beef, this sumptuous and spicy curry feeds a crowd easily with tons of veggies, rice and a secret protein addition – TVP! A lacing of coconut milk buffers the spice as well, while the sweetness from the peas and caramelized onion add a delicious balance.
Dark, rich and full of fruity flavour - without anything artificial or spending a fortune! Enjoy your new berry flavoured cocoa!
Inspired by the Millet & Buckwheat Granola on Vanilla and Spice, I took it all the way to Asia with black rice, coconut, sesame seeds, Chinese 5 spice, fresh ginger, pineapple and almonds. It's a crunchy, munchy, sweet and spicy snack or breakfast everyone can enjoy!
This also makes delicious tartlets or "apple pie cookies" - that is if you can keep out of it with a spoon! Adapted from "Cake Balls: More Than 60 Delectable and Whimsical Sweet Spheres of Goodness" by Dede Wilson.
This is a fast, frugal and versatile recipe that happens to be gluten free and vegan – kids love the small size (perfect for a quick lunch), and adults don’t have to feel guilty about grabbing one for a snack thanks to the protein and fibre in the chickpea flour. I like using salsa as my “pizza sauce” but use whatever you fancy – and if you like cheesy ‘za feel free to pile it on and broil it a few moments until melted.
I made these based on a recipe from Hannah's blog Bittersweet. She's a culinary genious! These brownies are lower-fat, gluten free, vegan and the best fudgy dessert ever! I modified the original recipe slightly, using chocolate chips and peanuts, amongst other things. I can't wait to make this again!
Original recipe:
http://bittersweetblog.wordpres
s.com/2009/04/10/beyond-expectations/
This gluten free, vegan bread is adapted from a recipe made by The Blackbird Bakery in Austin, TX in the new book, “Blackbird Bakery Gluten Free”. While the list of ingredients is a long one, each part of the mixture is key to maintaining the texture and promoting the unapologetically gingery flavour of the cakey tea loaf.
Use a whole chicken for this recipe. My hubby said this was the best dish yet! The chicken falls apart it is so tender. Remove the chicken and all the bones and the rest makes a delicious chicken soup with rice or noodles. I used Hungry Girl soy fettucine noodles to make GF chicken noodle soup.
I took my mom's recipe and retrofitted it to Vegan! Very dense bread - I added some additional sweetness by "sugaring" the bottom of the pan. Even my very picky eater likes it (and he doesn't know it is Zucchini bread!!!)
Yummy gluten free flat bread. Peppery, crispy on the outside, chewy inside. Could be baked or pan fried. (I didn't have enough Garbanzo flour so I used a little quinoa). I sprinkled a little more cracked pepper over one side once on the pan. You could get really creative with flavors - add some olive pieces, italian seasonings etc. Warning - it was addictive to me !!!