Gluten Free Recipes (Most Popular)
3 pounds of zucchini go into a BIG pot of this curry, along with marinated tofu, two types of potato and a Scotch Bonnet for heat.
Get out the milk, this is spicy!
Celeriac, beets, eggplant, and a bunch of other homegrown (or local) veggies all go into the filling for roasted zucchini-based "marrow bones". Lentils and olives add extra texture and flavour, while a shaving of Parmigano Reggiano cheese is the perfect piquant finish!
A spoonful of yoghurt bumps up the creaminess of this rich avocado dip. Scallions, garlic chives and diced tomato add a little extra vibrancy, not to mention colour! I used this to help teach my Casa class about Cinco de Mayo and Mexican culture (i.e. the flag).
I de-glutened Casey Barber's "goldfish" cracker recipe (using a blend of GF all purpose and buckwheat flour) and jacked up the spice with chipotle and onion powder. Rolled into a log and wrapped well, it can hang out in the freezer until you need it.
Cocoa and chocolate almond or rice milk add a double whammy of flavour to the whole-grain mix of flours and flaxseed in this quickbread. Zucchini adds an intense, rich moisture that lasts for days and makes a slice perfect with mid morning coffee.
These Chocolate and Roasted Cherry Scones are gluten free, dairy free and full of Summer cherry flavour. Adapted from Brittany Angell's book Every Last Crumb
Braised Chicken Legs with Peppers, Mushrooms, Onions and Carrots. Hearty, wholesome and GREAT for perfuming the house! Adapted from The Food Lab
I haven't made this recipe yet but my mom has been telling me about how much she wants a slice like the ones she's had out at pricey restaurants with her Japanese co-workers!
Rice-flour pancakes my Auntie Janice would make for us when we visited her and my uncle out in BC. A lot less trouble on the digestive system, if you need to worry about that (like herself, me and my dad!)
I went on a massive pantry-cleaning spree recently and came up with 4 cans of salsa - two spicy tomato-garlic ones I made last summer and two organic black bean ones I bought on a whim months back. With a few fresh ingredients, leftover chopped turkey and a good dose of salt-free taco seasoning, a rich and filling pot of goodness was ready for the bowl!
Gluten free, these coconut and cornflour butter cookies are melt-in-your-mouth while maintaining the slightest bit of texture from the ground maize. They're a hit with kids (and kids at heart) alike!
What started as a fruit-juice and honey lollipop recipe quickly turned into "dropped" hard candies when I didn't have any sticks - but that just makes them easier to eat!
This Winter Vegetable Stew is hearty and rich tasting thanks to carmelized onions and lean beef, and full of nutrition from local kholrabi and homegrown cabbage and carrots! A wild rice blend seals the deal.
After my local bulk food store stopped carrying their chocolate hazelnut crunch topping, I decided to make my own. It can't be simpler - or more addictive!
The perfect balance of savoury, sweet, tangy and bitter, packed with umami and 100% from scratch. No roux, no prefab curry powder, and even gluten free to boot!
You've got to love the fresh, sweet and tangy flavour of artichoke hearts and tomatoes. When they're sauteed with a bit of wine, garlic and herbs the combination really becomes striking, and perfect on your favourite pasta or rice.
This is nice when you don't *really* want a year's worth of leftovers after a Thanksgiving for 4! Mind you, once you taste the incredible flavours you'll wish it was a whole bird! If you're hesitant about using the marinade in the (fully cooked) sauce, substitute equal parts pomegranate juice and chicken broth plus 1/4 cup of white wine.
Adapted heavily from vegweb: "This is a great alternative to classic baked ziti. Lots less fat, and just as satisfying! Serve with a big salad and crusty vegan bread."
These delicious, gluten free and vegan muffins are laced with a spoonful of pumpkin pie spice and given a delicious, moist flavour from acorn squash, sweet potatoes and apples. If you have a leftover, baked acorn squash half in your fridge, go on and use it!
You can use any type of ground, lean meat, crumbled tofu or even lentils in this hearty, sliceable version of cabbage rolls. Cabbage leaves separate layers of the tomatoey meat and rice mixture and the whole thing is baked like lasagne!
Gluten free, vegan, nut and soy free they are, but who am I fooling? They are brownies for Heaven’s sake!! If the coconut milk and vegetable oil don’t make your weight-loss angel’s hackles rise, the corn syrup, brown sugar and carob chips might!
These – ooooh these – well, let me just say they’re probably my favourite current child. And if you are a Nutella-ish fanatic of any kind (or love the thought of rich nuts and dark chocolate in a passionate embrace), these are for you – GF or not!
My mom adored the Double - Lemon Roast Chicken I made for dinner and asked me to make a stock from the bones and soup from that. I cleaned out our fridge and turned it into a veggie and nutrient rich chunky bowl of comfort that will keep you from raiding the cookie jar mid afternoon.
Cheap as chips...er beans! You have unlimited potential here in terms of flavour - try honey, or salt and vinegar, or even wasabi! No need to pay the crazy prices for a healthy snack now! This also works with any type of bean, my current favourite is kidney - they taste like fries!
Adapted from Back to Her Roots, this creamy, thick and sweet chocolate fudge-like mixture is perfect for filling cookies, whoopie pies, or (my favourite) making your own filled chocolates for the holidays! It's sugar free and even gets a boost from maca powder for extra nutrition and flavour.
Organic dried blueberries, maca powder, flaxseed and a great blend of GF flours make this pancake mix something you'll want to wake up to! NI is per cup of dry mix only (1 batch)
Adapted from Artisanal Gluten Free Cooking by Kelli and Peter Bronski to use some mini peanut butter cups along with chocolate chips. You’d never know they were gluten free – just soft, slightly cakey and delicious!