Gluten Free Recipes (Most Popular)
A salsa that has a nice blend of colors, favors, and nutrients. I made this as every Black bean salsa recipe I came across was not exactly what I wanted.
Potatoes are a great way to get many of those vitamins an minerals that are essential to daily health. This is a healthy dish disguised as comfort food.
Guilt-free, low carb, low cal, gluten-free cheesecake, no baking required! Obviously to maintainthe GF status you will have to use only GF ingredients. My favorite GF crust is made by smashing up GF cookies and using in place of graham crackers in a standard graham cracker crust. However, this is delicious crust-free also and nobody ever guesses there's tofu in it, its that good!
A lighter and simpler version of the traditional enchilada.
Layering ingredients is easier than rolling into tortillas, and the recipe is very easy to adjust to personal tastes. Corn and beans makes a perfect and complete protein, sans meat. This is one my go-to in a hurry meals for good reason! Full of fiber, good carbs, vitamins galore and protein, there's nothing this meal lacks!
To keep the gluten-free status of the meal, obviously one will have to use gluten-free ingredients, but that should be easy on this one.
Enjoy!
(Sodium is less than calculated as long as corn and beans are rinsed.)
Ar you making a funny face at the idea of tofu in your cookies? Because tofu has pretty much no flavor of its own it just ads a nice bit of moisture and a light texture to these delicious cookies. Go try it!
GF if you can tolerate oats, but I'll attempt to work out a "no oats" version here one of these days for those of you who can't.
Recipe adapted from the blog "Genesis of a Cook"
Simple thick and quick BBQ sauce made in the pressure cooker. This naturally has about 1/3 of the amount of sugar of commercial sauces yet is actually a very sweet sauce!
This is a great base recipe that you can easily add more savory & spicy ingredients too to make for a hotter or less sweet sauce.
this is more a vegetable stew with a chicken base than it is chicken and dumplings- made on Jan 24 2014 (since Brian is also GF, working with cooking that way again).
1 cup of wild rice blend = 3 cups cooked
1/2 cup quinoa and 1/2 cup amaranth = 3 cups cooked.
I purposely left out the butter or oil and seasonings from this very basic recipe because that is the beauty of it's versatility.
If you enjoy barley, I highly suggest cooking 1/2 to 1 cup separately and adding it to the final medley; it will give a huge burst to the fiber and make this a dish that will stave off hunger for hours.
This makes a great side dish, the nuttiness of the Black japonica and amaranth give it a satisfying, earthy depth. The brown rice gives it a substantial feeling in the mouth and stomach and the quinoa makes this a complete protein all on it's own.
Add spices such as turmeric, a little chopped onion, garlic, and your favorites if you're going to make this into a stuffing for vegetables.
Chicken broth, Chipotle powder, cumin, onion and some Goya Spanish tomato paste seasoning (forget name??) make this an amazing base for Rice and Beans.
Add chopped nuts and dried cranberries with a little cut up chicken for a satisfying lunch salad.
Or add cinnamon, vanilla and molasses and this becomes a wonderful base for a warm breakfast cereal or even baked into a type of rice pudding.