Gluten Free Recipes (Most Popular)
Brown and white sugars simmer with fresh ginger and a cinnamon stick for a perfect addition to fall and winter coffee.
These gluten free, vegan herbed "butter" crackers are crisp, rich tasting and perfect as a light snack
There are a lot of "bits" in this mixture, but it's worth it - you wind up with a flour that not only has great flavour and texture, but is neutral enough in weight to serve as an "all purpose" flour. Makes 9 cups.
These are delicious, crispy rice paper wraps filled with a lightly spiced shrimp, tofu, rice and cauliflower filling. Gluten free and oh-so-healthy, double up on the servings for a main or freeze the leftovers! Serve these with a sweet and sour or plum sauce.
The search for a decent, fold-able home made pizza crust for celiacs is over. This is delicious and flavourful with a wonderful herby aroma that calls out for any topping you desire!
An easy, concentrated flavouring for your favourite cocktail, mocktail or soda creation!
Try this different twist on your next batch of pancakes or waffles! It also makes a fantastic ice cream sundae.
Without gluten, yeast, eggs, dairy, soy or corn, are good, "pockety" pitas even possible?? I've modified a recipe by Nicole at Gluten-Free on a Shoestring and these are fantastic!
All the comfort and joy of the traditional holiday snaps, but without corn, dairy, eggs, or gluten!
Adapted with many thanks from Karina, author of Gluten-Free Goddess (http://glutenfreegoddess.blogspot.com/200
9/04/orange-creme-cupcakes-vegan-and-g
luten.html). Made for the Autism charity gala 2011, everything is orange in colour because many autistic children have aversions to multiple colours being presented at once on a plate (overstimulation)
Adapted from Judith Finlayson's The Complete Gluten-Free Whole Grains Cookbook: 125 Delicious Recipes from Amaranth to Quinoa to Wild Rice. I made them nut free with honey-roasted sunflower seeds, eggless with ground flaxseed, and lower in fat with 0% Greek yogurt. Not too bad for any muffin, gluten free or not!
I love red velvet ANYTHING, and chewy, brownie like doughnuts? Count me in! These gluten free, lower-sugar treats are everything a good mochi cake should be, with a subtle but present red hue and a light powdered-sugar drizzle for good measure.
A sweeter version of bread #1, this one uses brown rice, sorghum, potato and corn flours along with some sweetener, spice and flavouring for a breakfast treat. 1 slice (pretty thick, too!) is only 1 WW point!
From my friend Tippy at Grouprecipes (http://www.grouprecipes.com/63596/home-ma
de-coolwhip.html).
This is for people on an antifungal diet. Glutenfree, sugarfree and no raising agent
A re-worked version of the classical quiche, without meat or a traditional crust to slash the calories!
This is a hearty bowl of food - tons of shrimp and tender kale tossed in a tangy-sweet dressing and toothsome brown rice, topped off with a handful of shredded nori for good measure!
A GF, vegan, sugar-free cookie - sweetened with stevia and the natural yumminess of cherries, candied pineapple, cherry juice and syrup and rich coconut and pecans! It's a winner for sure.
I de-glutened and veganized my grandma's recipe for a poppyseed and dried fruit tart, essentially a thick puree of cooked seeds, dates and raisins with quinoa (she used cooked rice and breadcrumbs) spread into a crust and topped with strips of pastry. It's a great alternative to traditional pies this Holiday.
I’ve always had a soft spot for cornbread and cornmeal muffins because of the texture and slight sweetness they had, so of course I just had to do it! The original recipe is from Karina’s Gluten Free Goddess blog, and is awinner!
Adapted from a recipe by Patricia Green and Carolyn Hemming. No one will believe this rich, indulgent chocolate cake is either vegan or completely flourless - made with cooked quinoa and buckwheat, and not a drop of ground grain!
This truly is an "all-day" meat sauce, but it's almost work-free! The long, slow cooking makes even the leanest, toughest meat meltingly tender. If you prep the ingredients the night before and refrigerate, all you have to do is pop it into the crockpot in the morning and off you go!
Absolutely zero flour goes into these rich, fudgy vegan bites of awesome - the bulk is made up of purple sweet potato (ube), vegan protein powder, ground flax and Ghirardelli Sweet Ground Chocolate and Cocoa. A dash of agave and stevia sweeten the works up even more, before the pan gets drenched in a shiny cocoa frosting. You'd never know it was vegan, gluten free and nut free!
A honey-sweetened apple and carrot puree is cooked down to a luscious, caramel-like spread before being laced with ground walnuts. Whether on your morning bagel or piped onto cookies or into phyllo shells for dessert, it's a winner!
Adapted from The 250 Best Cookie Recipes by Esther Brody. To add a bit of extra flavour (since meringues are notorious for tasting just sweet), I used a minty trifecta of dried peppermint, peppermint extract and mint chocolate chips - its a perfectly light addition to the cookie swap.