Gluten Free Recipes (Most Popular)
I stole this from a Spark Chocolate Chip Cheesecake recipe and made it gluten-free. Great in the summer when you have extra berries.
You can use any veggies in this quiche, and any cheeses besides the ricotta. I make it without the crust to keep it gluten-free but you can put it in a pie shell, too.
This is a coffee cake variation on the standard chocolate mug cake. You can make it with 3 T wheat flour instead of the rice & tapioca flours and potato starch. You can substitute regular flour for the buckwheat, too, but the latter gives the cake a nice homey taste. But don't make it alone or you'll eat the whole thing.
I call this my winter recipe, to use when I can't get fresh tomatoes. I make it different each time--sometimes with ground turkey, or gluten free sausage, or white lima beans, or extra onions. Whatever's around the house. The main taste is from the fennel seed.
Who says Brownies have to be fattening....Brownies that taste good and are healthy...are the best!
This dip is so easy to make that you will wonder why everyone isn't doing it.
I have Irish friends who make great "scon" or soda bread for St. Pat's Day. I finally found a GF recipe that tastes like theirs.
The basic recipe came from the Gluten-Free Baking Classics cookbook. I cut some of the sodium and used all-purpose GF baking flour instead of their rice flour mix. These muffins come out very chocolatey and yummy.
This is a lovely beverage to drink in place of cocoa at night (no caffeine). You can add spices, or make it with coffee, or even a shot of liquor. You can also make it in quantity and store it in an airtight container (use 3 tbsp of it per serving).
A good summer sauce. Light in calories. Low sodium. Serve it over pasta, rice, or rice pasta.
You can make this recipe with basil or cilantro, and with any kind of nut (the original recipe called for pine nuts--I used walnuts). Great on plain rice crackers or thin with water or lemon juice and put over rice pasta as a cool summer sauce.
This is, in my opinion, better than the gluten free cake mixes on the market, and has less sodium. If you don't have buckwheat flour, you can use all baking mix flour--you'll get more of a yellow layer cake that way. You can add spices, berries, chocolate chips, if you like.
A delicious wheat-free biscuit for breakfast toast, alone, or as a side with veggie soup!
I was inspired by a Giada de Laurentis recipe, which I made vegan and gluten free
