Recipes
Almost every post here contains a recipe of some sort. I realized that the archive index isn’t always helpful for finding what you (or I, for that matter) are looking for when you want to cook.
Happy Gluten-Free Eats!
-Kate
Basics – Flour Mixes
- Basic Flour Mix
- Carol Fenster’s New (2007) Mix
- NOT A RECIPE: Gluten Free Staples – What’s in the kitchen?
Basics – Recipes, Tips and Ideas
- A few baking tips/thoughts
- Breading – What to use for gluten free breading
- Crepes - Make them savory or sweet!
- Gluten-Free Granola Bars
- Gluten Free Breakfast On The Go
- Gluten Free Lunch: How to pack it up
- Gluten Free Lunch On The Go (School lunches/bag lunches): What to pack and take with you
- Granola Cereal – Vanilla & Maple
- Nori-wrapped “sandwiches” (oh so good!)
- Make the perfect Sticky-Rice
- How to make Spring Rolls
- Make your own Gluten-Free Teriyaki Sauce
- Homemade Greek Tzatziki Sauce
- Fruit Smoothies
Breads
- Arepas (A Healthier Eggs Benedict base)
- Baked Corn Dogs
- Baked Oatmeal Bars/Cakes (Oatmeal-To-Go)
- Banana Bread – No saturated fats! Whole grain!
- Banana & Date Breakfast Cookies/Biscuits
- Biscuits (Scoop/Drop Biscuits)
- Breadsticks (Baking for Bette)
- Easy Breadsticks for Two (Makes 8 long breadsticks)
- Breakfast Pastry – Attempt #1
- Buckwheat Wraps (similar to tortillas)
- Coffee Cake – Sweet Potato and Apple
- Corn Bread – Skillet Corn Bread (A cross between a corn stick and spoon bread)
- Crackers, Cheesy Quinoa
- Crepes – Super easy and quick
- Crescent Rolls (and mini-crescent dogs)
- Croissants
- Hamburger Buns
- Jalapeño and Cheddar Bread
- Korean Mung Bean Pancakes (GF/CF and Vegetarian)
- Mock Lavash Bread (aka Whole Grain Sandwich Wraps)
- Luscious Lemony Poppy Seed Muffins
- Millet & Quinoa Bread (a post with adaptations and a link to GFMommy’s recipe)
- Molasses Bread
- Monkey Bread
- Nori-Wrap “Sandwiches” (NOT a bread recipe, but a bread substitute)
- Oat and Honey Bread
- Oatmeal-To-Go (not really a bread…not a cake… oatmeal in coffee cake form)
- Pancakes, Tender Cottage Cheese Pancakes
- Pepita-powered bread
- Pita Bread
- Plantain Empanadas
- Sandwich Wraps – The original recipe
- Sandwich Wraps II – The post with variations of the original
- Sandwich Wraps III – The WHOLE GRAIN version (aka Mock Lavash Bread)
- Sandwich Wraps – Flavored (Sun-dried tomato, etc)
- Skillet Corn Bread (a cross between spoon bread and corn sticks)
- Sorghum-Flax Bread – with three ways to alter the recipe
- Sun-Dried Tomato Sandwich Bread
- Sunflower & Millet Bread
- Sweet Potato and Apple Coffee Cake
- Turkey Sandwich Towers
Muffins
- Apple Muffins
- Apple & Carrot Mini-Muffins
- Cranberry-Rice Bran Muffins (GF and CF)
- Orange-Quinoa Muffins
- Sweet Potato and Ginger Muffins
Main Dishes:
- Bleu Cheese & Dried Cherry Burgers
- “My favorite” chicken
- Chicken a la Diabla Dulce
- Chicken Pot Pie
- Chicken Sandwich – Honey Mustard and Wasabi Grilled Chicken Sandwich
- Chicken Teriyaki
- Chicken Wraps (with lettuce – a la PF Chang’s, I’m told.)
- Chinese Homestyle Chicken & Rice
- Chipotle-London Broil
- Crab Cakes – “Quinoa Crab Cakes” – Fried
- Crab Cakes – “Quinoa Crab Cakes, Baked, with bread crumbs
- Curried Chicken with Rice Soup (adjust liquids to make it more brothy/to taste)
- Deconstructed Sushi – Served in a demitasse
- Eggs Benedict – gluten free and healthier!
- Falafel – Baked
- Fried Rice (Pineapple and Shrimp)
- Grilled pork chops
- Grilled beef tenderloin
- Jibaro Sandwiches (made with plantains)
- Korean BBQ: Short Ribs
- London Broil (Chipotle-Dijon)
- Nori-Wrap “Sandwiches”
- Popeye Omelette
- Quinoa Salad (easy, use what you have on hand + quinoa)
- Sake Chicken
- Shrimp balls a la dim sum
- Shrimp and Corn
- Tortilla Patata (Spanish Potato & Egg “pie”)
Pasta
- Egg Rolls
- Homemade Basic Pasta
- Homemade Chow Mein Noodles – American Style (Crunchy)
- Green Bean Pasta with Seared Scallops
- Lemon-Pepper Pasta: Shrimp Ravioli with Roasted Red Pepper/Tomato Sauce
- Potstickers (Chicken)
- Skillet Pasta
Pizza
Salads
- Crunchy Chicken Salad
- Orange-Strawberry Salad with Pomegranate Dressing
- Pomegranate and Romaine Heart Salad
- Quinoa Salad (easy, use what you have on hand + quinoa)
- Strawberry, Orange and Pomegranate Salad (Pomegranate Dressing)
Sides (Grains, potatoes, rice, veggies, etc)
- Artichokes, roasted
- Chickpea Fries
- Falafel – Baked
- Fried Rice (Pineapple and Shrimp)
- Ginger-Spiced Squash
- Grits, Savory (with carrots and garlic)
- Hummus
- Inari sushi (Fried tofu pockets with sushi rice)
- Korean Mung Bean Pancakes (GF/CF and Vegetarian)
- Nori Wraps
- Parsnip Fries
- Polenta Fries
- Potstickers (Chicken)
- Quinoa with Corn and Lemon Zest
- Quinoa Salad (easy, use what you have on hand + quinoa)
- Roasted Sweet Potatoes, Carrots and Fennel Bulbs
- Roasted Brussel Sprouts (Savory…. with parmesan or locatelli cheese)
- Spring Rolls
- Squash, Ginger and Spice
- Sweet Potatoes, Grilled
- Tzatziki (Greek Cucumber Sauce -great for grilled meats, salads, sandwich toppings, etc)
Snacks
- Blueberry-Banana Smoothies
- Fried Chickpeas with Rosemary and Sea Salt
- Roasted Tomatillo & Jalapeño Salsa
- Korean Mung Bean Pancakes (GF/CF and Vegetarian)
Soups
- Curried Chicken and Rice
- Curried Pumpkin & Corn Soup
- Cinnamon & Ginger-infused Beef with Spinach and Noodles
- Salmon Chowder
Sweet Things:
- Apple Crisp (or any fruit)
- Aunt Selma’s Best Ever Oatmeal Cookies
- Basic roll out cookies (“Christmas roll out cookies”)
- Biscotti (Orange-Almond)
- Bonbons made for your health (with dates!)
- Brownies
- Double Dark Chocolate Cookies with Cocoa Nibs and Fleur de Sel
- Super-easy Caramel
- Carrot Cake with Mascarpone Frosting
- Chocolate and Pecan Butter Toffee
- Coconut Cupcakes
- Crema Catalana
- Dark Chocolate and Irish Cream Custard
- Flourless “Ho-Ho” Cake
- Fruit, Sorbet and Limoncello
- Ginger, Apple and Cream Cheese Tart
- Hazelnut and Chocolate Biscotti
- Hot Air Candy
- Ice Cream Sandwiches (with cookie cutters) – Chocolate
- Ice Cream Sandwiches (with molds) – Molasses Cookies
- Lace Cookies – Pine Nut & Ginger
- Layered Peppermint Bark
- Maple Butter Cookies
- Maple-Chile Popcorn
- Mexican Wedding Cake Cookies (aka Russian Tea Cake Cookies)
- Molasses Cookies
- Monkey Bread
- Old School, No Bake Nut Butter and Oat Cookies (Use gluten free certified oats to make GF.)
- “New School” (Baked) Nut Butter and Oat Cookies (sugar free, with flaxseed and walnuts)
- “Oreos” – but better, if you ask me/my students
- Orange-Almond Biscotti (dipped in dark chocolate too!)
- Peanut Butter Cookies (Flourless)
- Peppermint Bark
- Peppermint Bark Bites
- Pie-in-a-pumpkin (individual pumpkin “pies”)
- Pineapple Dessert
- Pretzel-Kiss Treats (Read the note at the bottom of the post for instructions.)
- Soft Ginger Cookies
- Sorbet and fruit “Dessert, Thanks to Burt”
- Tapioca Pudding (Basic large pearl recipe)
- Vanilla-filled cupcakes
- XXX = Powdered Sugar Cookies
Looking for your granola bar recipe you mention in the intro to your “tender cottage cheese pancakes?
Thank you–awesome website
Vicki –
Here’s the link for you.
http://tinyurl.com/44bvuy
-Kate
vickie brown
September 20, 2008 at 5:44 am
I made your nori wraps today…using spinach instead of cabbage and sliced oven-roasted chicken instead of turkey. SO AMAZING! Thanks so much for the inspiration!
~M
September 27, 2008 at 2:47 pm
Delicious and easy, right? Even my non-nori savvy buddies were willing to try to make these. It’s an easy way to make a quick lunch!
Kate
July 6, 2009 at 12:48 pm
I LOVE LOVE LOVE your site. Thank you, you are an angel. (BTW, I have a great gluten free challah recipe, I’d be happy to share.)
Teresa
November 21, 2008 at 7:02 pm
Ohhhh…Challah! I LOVE CHALLAH! I’ll email you, Teresa! I hope the offer is still good!
~kate
Kate
July 6, 2009 at 12:48 pm
I need to know what you can use in place of Bisquick mix called for in a recipe? Can I use the flour mix and add something to make Bisquick? I need to know ASAP Also do you have a tasty cut out cookie recipe for Christmas cookies? Email me at rfaulkner06@bellsouth.net Thank you so much.
rfaulkner06
December 13, 2008 at 3:10 pm
I don’t have an Bisquick replacement (sorry… I’m not a bisquick gal… I wouldn’t even know where to start with that one… LOL). For Christmas cookies – try this one:
http://glutenfree.wordpress.com/2007/12/13/gf-christmas-roll-out-cookies/
It’s our old family recipe converted to be GF – and I love it!
Kate
December 13, 2008 at 7:17 pm
I haven’t tried this recipe with GF flour, but I am sure this could be done rather easily. The old bisquick replacement recipe (from the hillbillyhousewife.com) that I used was:
· 9 cups all-purpose flour
· 1 1/2 tablespoons salt
· 1/4 cup baking powder
· 2 cups solid vegetable shortening
Mix all of the dry ingredients together first. Then measure the shortening by using a one cup measure to scoop up a big glob of shortening. Pack it down tightly, and level off the top with your finger or a dull knife. Your fingers will get greasy; it’s alright, you can wash them later. Scoop the shortening out of the measuring cup into the bowl or dishpan. Measure another cup of shortening the same way. You should put a total of two cups of shortening into the flour. Now use your hands to mix the shortening into the flour. It should only take a few minutes before the mixture resembles lumpy cornmeal in texture.
Shell
September 22, 2009 at 6:51 pm
hi there i am unable to eat grains and this has been a life saving help for me i also have a recipe to add if u wish to it sounds wierd but trust me its excellent
put 5 cups of frozen peas and carrots in a blender and add 4 eggs blend till smooth and bake in oven at 350f for 30-45 mins till done its really good and just like wheat bread its even spongy lol keeps well in a bread slice container just put waxed paper or tin foil between the slices u can even double this to get a bigger (higher) loaf and it uses no sugar or yeast so its wonderful for anyone whos intolerent to either
christine
February 7, 2009 at 2:39 pm
I need to know when you make bread with the GF flour and oatmeal do you also put in Xanthum gum? How much with the flour? Also, would you use it for Irish Soda Bread? Can you use the flour mix to make drop dumplings like you do with regular flour, for stews or chicken and dumplings? Can someone email me with the answers at rfaulkner06@bellsouth.net Thanks
rfaulkner06
February 27, 2009 at 9:39 pm
Yes – I add xanthan gum to the GF flour/oat for bread. I usually use about a teaspoon per cup of flour called for in the recipe.
I haven’t made soda bread in a LONG time – but I do have a GF recipe floating around here somewhere for it. I will have to find that and play around with it before I can answer your other question, R – Sorry!
And as far as dumplings – I make mine with simple sweet rice flour and water. Done. They are Chinese dumplings. Sorry – haven’t had much craving for dumplings as of late. But now that you bring them up… hmmm… may have to try a few ideas out some day!
Kate
July 6, 2009 at 12:51 pm
Hi, I was wondering how much Xanthum gum if any that you put in irish soda bread and can you make GF drop dumplings like with chicken and dumplings? And do you have a good sandwich bread recipe that uses rice flour,cornstarch, soy flour and masa harina?
rfaulkner06
February 28, 2009 at 9:26 am
When a recipe calls for sweet rice flour, is it different from rice flour?
rfaulkner06
February 28, 2009 at 9:33 am
Yes! Sweet Rice Flour is a different type of rice and the flour is stickier and more finely ground – it’s almost a powdery substance. Rice flour is grainier and less sticky. They are not interchangeable.
Great question!
Kate
July 6, 2009 at 12:46 pm
Hi Kate,
I also live in the Seattle area, and have an adopted child.
My daughter was diagnosed with Celiac last year and I have been busy revising my recipe collection to make it Gluten free. I have recently started a new Gluten free recipe blog entitled : “Gluten Free Taste of Home”. The address is:
http://www.glutenfreetasteofhome.blogspot.com/
The recipes I post are best described as “Gluten Free vegetarian comfort food”.
Would you be interested in exchanging our blog links?
I have really enjoyed trying many recipes from your blog, and I am especially grateful for your Revised Multi-grain Wrap, Powdered Sugar Cookie, and Ho-Ho Cake recipes.
Looking forward to hearing from you,
Cinde
Cinde
May 21, 2009 at 12:43 pm
Link-love is GOOD!
Thanks for stopping in, Cinde!
I hope to take some time to catch up on my blog reading soon!
Kate
July 6, 2009 at 12:46 pm
Kate,
THANK YOU. I am supposed to be GF and my son IS GF and has been since he was 9 months old (long story). I really need to get back to being GF and your blogs have given me a huge amount of hope back that I can do it. I did for 3 years then had my son and money problems and well….it was easier just to eat the blasted gluten…….but I am paying for it dearly.
Thank you for all of these amazing posts, the great looking recipes, and for the hope you have given back to me and my quest to provide my son with yummy GF food (besides hot dogs!) and for me to return to my GF way of eating.
Hope
Hope Haas
October 4, 2009 at 1:28 pm