Gluten-Free
3629 recipes found
Coconut Clouds and Strawberries
Enjoy this simply fresh and delicious, dairy-free alternative to strawberries and cream. The coconut is so beautifully thick and creamy already, which makes for a light and easy to 'whip' up dessert. Pun intended.
Patricia Wells' Asparagus Braised with Fresh Rosemary and Bay Leaves
This braised asparagus recipe is a vegan, 5-ingredient treatment for asparagus with a sneaky way of bringing out its sweeter side.
Mango Kulfi
Indian style ice cream /dessert made with thickened milk and mangoes pulp-Quick and easy recipe
Iced Cashew Mocha
Creamy homemade cashew milk makes this a thick and luxurious treat.
Charred Scallion Gremolata
This recipe's charred scallion sauce hits all the flavors -- salty, smoky, sour, and slightly sweet. It's a wonderful accompaniment to grilled meats and fish.
Broccoli and Carrot Stir Fry
The perfect vegetarian stir fry. This crisp and crunchy broccoli and carrots stir fry dish with sesame seeds will satisfy the palate and your appetite.
Loaded Quinoa Salad with Lemon Scallion Dressing
We make this recipe at our cafe. Gluten free, hearty, healthy and filling- it's all we want to eat on a beautiful spring day. You won't miss the meat in this vegan recipe. The lemon scallion dressing is zingy and bright- and a perfect springtime compliment to this hearty salad.
Turmeric Oatmeal
Try this turmeric oatmeal recipe, since turmeric is known for being an amazing anti-inflammatory and for stimulating the complete digestion of proteins.
Banana Pancakes ( Gluten-free)
With just a few ingredients .. these gluten-free pancakes make for a simple & healthy breakfast or snack idea
Raspberry Coconut Quinoa Breakfast Bowl
A perfect way to start the day! It's healthy and delicious and will keep you going.
Homemade Almond Butter
This is the perfect spread to have on toast in the morning, a sandwich in the afternoon, or even with some sliced strawberries and bananas.
Happy Place Spelt Flour Scones
These take me to my happy place and are adapted from my favourite scone recipe I inherited from my Dad. They are a huge crowd pleaser. The way to make new friends is serving up these scones! Best part is they are gluten free - so long as your baking powder is gluten free friendly!
Roasted Rice Cakes with Scallion Oil
After a recent trip to China, I've been obsessed with crispy scallions on noodles, and have been inspired by a recipe from Fuchsia Dunlap's Every Grain of Rice. For this recipe, I experimented with using scallion-scented oil to roast fresh cylindrical rice cakes, a la David Chang's instructions in Momofuku. I can highly recommend this combo with kimchi and a fried egg.
Chunky Avocado-Papaya Salsa
This is based on a recipe in Kim Sunée’s wonderful new book, “A Mouthful of Stars” (Andrews McMeel). Her recipe is more of a salad, a fusion of Thai and Mexican flavors. I loved the idea of combining avocado and papaya, two subtle, creamy fruits, with crunchy, bright-tasting Asian pears and spicy chiles. The first time I saw the recipe I wanted to test it right away, but I didn’t have Asian pears. So I used an apple, and loved it. It’s the sweet, crunchy fruit that does the trick, and apples and Asian pears both work. There are onions in the original recipe but I’ve made them optional.
Clementine Simple Syrup
This simple syrup is just that, simple! With only clementines, granulated sugar, and water, you can make this wonderful recipe.
Chickpea Crespelle (Italian Crepes)
This gluten-free take on Crespelle, which are the italian savory version of French crepes, comes from my grandma's notebook. Though they are traditionally stuffed with savory ingredients like cheeses and vegetables, they go really well with anything, and are great enjoyed on their own as well.
Lemoney NY Cheesecake
This recipe is very simple with only 4 ingredients needed. The cheesecake is creamy, lemoney and not sweet.
minted green bean salad
this was my mom's recipe and I'm certain she learned it from her mom. It's a hit with everyone I know and always better if it marinates a few hours in the fridge. Note- I rarely measure these ingredients so you may need to adjust to taste. We like it with more vinegar than most and as it marinates you may need to taste and add more of one or more ingredients. Enjoy!
Black Rice and Lentil Salad on Spinach
Black rice is inky, as black as squid ink, and glistens against a bed of spinach. The pigments provide anthocyanins, flavonoids that are high in antioxidants. I was inspired to cook the rice with lentils by a pilaf that I ate recently at the “Healthy Kitchens, Healthy Lives” conference at the Culinary Institute of America in Napa Valley. In addition to the familiar green or black lentils, I’ve thrown in uncooked split red lentils, which contribute their own soft salmon color and crunch; they are soaked for a few hours to soften them, and that’s all they need. Prepare the ingredients for the salad while the rice and lentils are cooking. The cooked rice and lentils will keep for 3 or 4 days in the refrigerator.
Strawberry Rhubarb Sauce
Wonderful for Spring, this creamy strawberry rhubarb sauce is the perfect companion for your favorite vanilla ice cream.
Roasted Red Pepper Za'tar Hummus- Adapted from Ottolenghi
I make 2 lb bags of chickpeas and freeze in 2 cup portions in order to keep up with the steady demand for this hummus but it's equivalent to one can of beans in the case I run out. It's like butter, only not, because it's packed with all that amazing fiber, protein, iron and antioxidants. It's also low in sodium, no added oil, low fat, plant strong, vegan, and toddler approved so I get all warm and fuzzy when I find the licked clean bowl in the sink.
Gluten-Free Sponge Cake
This light as a feather sponge cake is made with just three ingredients - potato starch, eggs and sugar. Try the gluten-free recipe for your next dessert.
James Peterson's Baked Fish Fillets with Butter and Sherry
A 5-ingredient, 20-minute recipe for any baked white fish with sherry shine -- bonus: it makes its own buttery, boozy sauce, without deglazing or reducing.
Panisses (Chickpea Fries)
After lots of trial and error, I created this recipe for panisses, chickpea fries, out of chickpea flour, vegetable stock, water, olive oil, parsley, and salt.