Gluten Free Recipes (Most Popular)
A decent, low-allergy pastry dough that you can roll out is hard to find - and sometimes harder to make! This dough is a good substitute in both sweet and savoury pies, and the blend of flours and starches ensure a flavourful, tender outcome. Makes pastry for one 9" pie.
This is as close to the taste of the delicious soup I had at Montreal's now defunct "La Maison Hantée" dinner theatre. I went there for my 18th birthday and never forgot it!
An updated, scaled up variation of my Sauteed Asparagus and Mushrooms in a Lemon - Thyme Butter recipe, using vibrant, steam-blanched carrot coins in place of mushrooms and a touch of rosemary with the thyme.
These make use of my 3-legume butter, and are a delicious, no-bake, healthy snack to bring to work or school that tastes like the classic cookie!
Adapted slightly from "Learning to Bake Allergen Free" by Colette Martin. This is light and fluffy but incredibly moist and flavourful, and you'd never realize it was GF if you didn't know ahead of time! The glaze is sweet and spicy, and a perfect touch on a snack everyone can enjoy!
Adapted from Colette Martin's "Learning to Bake Allergen Free" - I tried both "regular" and "doughnut hole" types and I found the smaller ones were better overall. The finished nuggets can be rolled in cinnamon sugar or glazed with your favourite mixture - you can even try filling them with jam or Nutella!
You can make your own (nut free) toffee really simply! It's fast too - it takes longer to wash up! Serving size is for 1/4 cup.
This is my mom's recipe for paella that we used to make every New Year's Eve as a celebratory meal. It's a bit pricey, definitely exotic, but well worth it for a special occasion.
The flavour of spaghetti squash reminds me of my favourite butternut, but like any mashed squash the texture puts me off. Making them into crispy savoury bites solves the problem, and adding ketchup (or maple syrup!) doesn't hurt either!
Who knew melted ice cream could make such a delicious cake? This is lightly flavoured with coconut and is a hit at parties... it's fabulous for making cake balls too! Adapted/inspired by http://blueberriesandblessings.com/2013/07
/01/chocolate-chip-vanilla-ice-cream-b
read-chocolate-party/
Not so much a jam in the traditional sense of the word, this spread is a smooth, thick puree of ancho, guajillo and hot cherry peppers laced with a whole lot of garlic! It's fantastic on toast as well as thinned out and used as mashed potato gravy.
Adapted from http://mallowandco.blogspot.ca/2013/07/cho
colate-covered-banana-rice-krispy.html - these are a crispy, light taste of the best banana cream pie has to offer, including a creamy sweet marshmallow-pudding "glue", dried banana chips and a sumptuously sweet chocolate topping!
This dense, brownie-like snacking cake is packed with a double hit of ginger - fresh minced adds a wallop of spicy heat, while crystallized ginger (with it’s syrup) lends a slower, gentler burn. Grossly adapted (especially veganized and de-glutened) from David Lebovitz's Fresh Ginger Cake
Garlic and Herb Breadsticks anyone? These treats are packed with garlic - both in the gluten free, vegan dough and in the infused oil brushed on risen sticks before baking. Vampires beware!
While being relatively low fat, this gluten free loaf is insanely moist, with a texture similar to a partial whole wheat loaf and the perfect balance of cinnamon, ginger and allspice.
It's a little odd-looking, for sure, but you can't beat the simplicity! Tender Savoy cabbage gets sear-sauteed with a can of salmon befoe being dressed with a Greek inspired yogurt sauce. A great entree meal for one, or a delicious side for two.
Modified slightly from a recipe on "Too Much Food": http://eats.pinjing.net/2010/04/05/mochi-b
rownie-two-bites/
A three-hour long simmer brings all the great elements of my West Indian inspired curry chicken that I made for my dad. Soybeans, carrots, two kinds of onions, bell pepper, celery, and even a habanero add the supporting roles, while coconut milk and chicken stock round out the body. The stew is finished with a mixture of cubed sweet and red-skinned potatoes and a bit of rice to thicken things.
Though this tender, cake-like bread is gluten free, you will never notice! Since it makes two loaves, slice one after they cool completely and store it wrapped in foil in the freezer. The other one, if you keep it in an airtight container, will last about 5 days. Adapted from Cake and Commerce
A great way to use up leftover canned pumpkin, this freezes very well and adds a delicious Autumn feel to any pasta you like: tortellini, ravioli or even cannelloni! If you are freezing this, stick it in a big Ziploc so that when you thaw it for use, just snip a corner and it's a pre-made piping bag!
This bar is a gluten free, lowfat, vegan and finally easy to make bar for kids and parents who are on the go and don't have time to fix breakfast or a midday snack.
What do you get when rich chocolate, toasted macadamia nuts and berries combine? A delightful, rich and flavourful flourless wonder that will leave your guests craving the recipe!
Gluten-free, nut-free, *and* 100% vegan? Are you kidding? No joke: these really are the perfect cookies for ANY chocoholic!
Adapted from http://glutenfreeday.com/?p=256, full of fibre and flavour, without any "gums", this is a good beginner's GF bread. It does sink in the middle but it tastes great! 1 slice is only 1/2 a WW Point! (The calculator doesn't input the fibre powder I added, but per serving it works out to 5.3g / serv)
A delicious, updated version of the Japanese salad dressing you find in sushi restaurants. Good over a bowl of anything from lettuce to steamed veggies to soba noodles and tofu.
These are best served straight out of the oven, when they're still a bit gooey inside from the delectable cheese. You can't just have one though- consider yourself warned.
Filled with all the foods of love, which also provide you with the vitamins and minerals to keep the romance going well into the night!
Decoratively scored squid is an unusual protein in this spicy bowl, made with lots of veggies, ginger, red and green curry paste (hence "Christmas") and pineapple juice in place of coconut milk! Finished with lime basil, chopped cashews and a sprinkle of shredded coconut, it's an unusual yet delectable Asian feast.