Gluten Free Recipes (Most Popular)
Milk chocolate-studded gluten, egg and nut free cookies that are moist and rich... not to mention simple! Based on a recipe from glutenfreeeasily.com/chocolate-bombs-chewy
-gluten-free-grain-free-and-dairy-free/
This gluten free, vegan loaf is moist and dense but not as heavy as many storebought breads. With tons of flavour from ground and chopped pecans, craisins, maple syrup and coconut milk, it's a hit at holiday (and anyday) tables.
Recipe adapted from http://thetolerantvegan.com/2013/03/apple-
peanut-butter-cookies & http://jesicakes.blogspot.ca/2013/04/vegan
-apple-peanute-butter-cookies.html. This recipe makes VERY tender, soft cookies - they don't travel well but who cares - they won't make it past the kitchen door!
Use http://recipes.sparkpeople.com/recipe-deta
il.asp?recipe=2546749&ff=1, a little extra ice cream and a scoop of frosting to make these decadent truffles! Cloaked in milk chocolate and sprinkled with more non-pareils they're a fun "loot bag" option for your next birthday!
Adapted heavily from the filling in Fifi O'Neill's "Lemon Sour Cream Pie", this curd is rich but tangy thanks to Greek yogurt and citrus juices. It reminds me of key lime pie filling, and a crispy meringue "hat" makes for a great contrast without need for a crust.
Healthy sweet and spicy "hummus" that tastes just like Grandma's peanut butter cookie dough!
My Colombian schoolmate made these sweet, caramelly plantains (or Plátanos Calados) and served them in arepas. Traditionally they're eaten with queso fresco as dessert.
Chicken, rice and a plethora of purple vegetables fill this otherwise traditional soup! My choice of home-grown purple carrots, organic red onion, bio-farmed purple potatoes and whole-grain, purpley-black "forbidden" Thai rice dyed the whole pot an indigo hue, including all the "paler" veggies and the shredded chicken!
Poaching instead of roasting or sauteeing the chicken for this salad keeps the outside soft, allowing the crunch to come from the almonds and sweetness from the snow peas and edamame. Chicken thighs are an equally lean choice without the skin and are higher in iron than the breast meat. While this is excellent warm, leftovers are just as good the next day and are great stirred into rice.
A sweet and tangy marinade also forms a delicious thick sauce overtop of onions, fennel, tomatoes and roasted potatoes.
There's no getting around it - these bites are unlike anything you have *ever* tried. For one thing, they are gluten free, nut free and completely vegan. But secondly, these carob-battered cookies are sugarless too: the dates and stevia serve an ample job of sweetening! Keep in mind the flavour won't be like your standard chocolate cookie base, though: these are definitely bittersweet, and the stevia has a licoricey undertone that's not necessarily unpleasant.
A flavour packed (and one pot!) chicken pasta salad made with Litehouse Avocado Dip and Barilla Gluten Free elbow pasta. Amazingly delicious - you'd never know it was gluten free!
Fresh and sundried tomatoes combine with a dash of balsamic, a hit of roasted garlic and a pop of fresh basil to make a perfect appetizer (in our case, endive cups) at a party.
Time for a break? These gluten free, vegan gingerbread biscotti are crunchy, spicy and perfect with a cuppa. The dough is a breeze to work with and is in no way gritty thanks to the use of tenderizing pineapple juice and my Artisanal GF Flour.
It's an unusual combination: 70% cocoa chocolate, local honey and sour homegrown rhubarb, but I promise you the sweet-tart flavours willing have you licking the spoon!
Crunchy Olive and Rosemary Grissini are 100% dunkable treats packed with flavour from fresh rosemary, EVOO and sundried black olives. All this, and they're gluten free to boot!
These red wine and dark chocolate cookies are a socially acceptable, gluten free and vegan way to indulge in a tipple at work!
Eggs do double duty as leavening and binding in this bean-based, dairy free cake. Orange juice as well as a stevia baking blend add a touch of sweetness to counter the bitter cocoa.
Gluten free and (almost) vegan, these crisp cookies are made with a rich-tasting blend of whole grain flours and ground flax for extra nuttiness. Sweetened with decadent honey and molasses, they're delicious on their own, in s'mores(!) and absolutely perfect for making crumbs!
Chocolate comes in four forms here - cocoa, cacao nibs, chocolate candy peanuts and chocolate chips! Sour cream and chia seeds turn this gluten free, eggless loaf cake into almost baked fudge in consistency, while quinoa flour and candy-coated peanuts add a rich nuttiness.
The joy of this chunky and lightly spicy soup came from being able to clean our (overburdened) fridge and freezer out of corn stock, leftover chicken, roasted tomatoes, acorn squash, carrots and peppers. A whole grain and legume blend added just enough graininess for a full meal deal that made perfect lunches at work.
An easy way to serve hot apple cider, perfect after apple-picking or while watching the snow fall!
A fruity, creamy cherry and dark chocolate sauce enrobes the skinless, boneless breast meat, turning up the flavour and taking you to a different world!
Sticky, just sweet enough and full of goodness from the nuts and fruit, this is gluten free and easily adaptable to be vegan (just use agave instead of the honey, or leave it out completely). They're like the richest, fudgiest brownies ever! Adapted from http://www.greenkitchenstories.com/vegan-c
hocolate-blackberry-cake/
I adapted this recipe from Fat Free Vegan Susan Voisin after craving artichoke heart pasta for weeks. I love the mixture of the artichokes, basil and spinach (my addition) in the sauce, and I pepped it up a bit with some fresh garlic scapes and coarse-ground black pepper. Of course, if you aren't GF, use whatever short-cut pasta you have on hand. I reccommend something with nooks and crannies for this though.
Gluten free? Vegan? Always on the go and never sit down for breakfast? Or just looking for a health-nut feeling sweet mid afternoon? Well, whatever draws you to these thick, chunky, crammed-full of flavour cookies, you'll be sure to always keep them around! In fact, the only thing these cookies DON'T have in them (besides gluten, wheat, dairy, corn and eggs) is chocolate... but I'm not telling you what to do!