Cookie dough is a fantastic way to enjoy something sweet, and something perhaps a bit healthier than a store-bough treat laden with sugar, additives and gums. Like all of the cookie dough recipes on this blog, they are all gluten, grain, gum, soy, egg and dairy free. It takes about 5 minutes to assemble, then store in the fridge for a few days. Bake for 12 minutes or so, then let cool – they need a little time to set. Scroll down below the recipe and print a label for the lid of your storage container.
They are pretty nutrient dense, and could possibly double as a nutritious snack, or maybe even breakfast? Make them big or small and toss a spoonful of your favorite ice cream in between them! Just yummy!
This is perhaps one of the most allergen friendly recipes I make. Gluten, grain, egg, soy and dairy free (so long as you select a chocolate chip product that meets those requirements). With just a few minutes to mix up the dough, then under 15 minutes in the oven, you’ll have some yummy, soft chocolate chip cookies- just let them cool for several minutes before eating so they firm up. Use the dough in a few days. Continue Reading
It’s been said that breakfast is the most important meal of the day. And breakfast foods usually fall into the category of the least time consuming in terms of preparation in our house. Be it cereal, a cup of yogurt of a banana, sometimes a more substantial food like waffles is worth the few extra minutes. With so many gluten free products out there, it’s pretty easy to find a flour blend that will make some pretty good waffles in a short timeframe. Like lots of gluten free stuff, once you find the flour blends that provide the taste and textures you like, gluten free life isn’t so bad.. Continue Reading
Oh the stuff you can make with vegetables! Wraps are a great way to get extra veggies in your day and in some instances, enjoy them even more than ever. And, sometimes a wrap seems just better than bread because I don’t know about you, but I think GF bread can get a bit boring, or just takes a little too long to defrost when I’m hungry.
This is the third wrap recipe I’ve created this year (see the other recipes HERE). This gluten-grain-dairy-gum free recipe came about after trying a raw wrap made from zucchini of all things, while I was on a camping trip – the wrap itself tasted awesome, but it was the texture that I was not a fan of. Continue Reading
In 30 minutes, you can create a little something different to make gluten free life a bit more exciting and satisfying! If sweet, savory, smoky and a little kick are your thing, then read on. Versatile? You bet. It is an outstanding burger topping, a yummy appetizer when topped on a toasted GF baguette slice that’s been slathered with a little mascarpone or cream cheese. But, one of our favorite uses of this jam is on a pizza – spread it on your favorite GF pizza crust and place in the oven to heat it through. Sprinkle with (GF labeled) gorgonzola/blue cheese and wait for an overwhelming “Yum!” from your recipients!
Have you ever had a kohlrabi? If you participate in a farm’s CSA box program, you likely have received one of these in your box. They are also showing up at farmer’s markets this time of year (but some grocery stores carry them too). Also known as the “German Turnip,” it’s in the brassica family (think cabbage, broccoli and cauliflower) and not a turnip at all. It tastes similar to a broccoli stem..so it’s pretty mild. Continue Reading
Add some kick and crunch to your burgers (or even a salad) with these super-simple fried jalapeño rings. The inspiration came from strolling the aisles of a grocery store in Nevada recently, and right next to the French fried onions in a can were some French fried jalapeños, so naturally, I had to make them GF. Frying takes a little bit of the fiery bite out of these, so if you prefer a little milder level of heat when it comes to peppers, these might be a good option for burgers and such. Continue Reading
This recipe tastes a whole lot like the frozen ravioli I used to eat as a kid, which is exactly what I was going for. Many people who have issues with gluten also have issues with certain types of dairy. Personally, I tolerate greek yogurt, mozzarella (it’s low FODMAP) and parmesan cheese, which was the basis for the filling in these ravioli. One of my favorite things about my gluten free ravioli recipes is the sheer convenience of it all. It takes about 30 minutes or so to make a dozen ravioli (even faster with a Tortilla Press) then you just toss them in the freezer. With 3 or 4 ravioli in a serving (these guys are pretty filling), you’ll get 3 or 4 individual meals out of it. Just perfect for those days when you just don’t want to put a lot of effort into something – which is common in my household – not bad for under an hour’s worth of work! For more flavors, check out other ravioli flavors in the recipe index.
They bend, but they don’t break! Sounds a lot like my gluten free life – it’s had it’s moments, but it’ll never break me! Especially when I make something you can’t tell is GF…like these awesome spinach wraps. If you miss wraps that are full of flavor and have a lovely, chewy texture, you are in the right place! Invest about 30 minutes or so and you’ll be able to make several wraps that you can freeze for a quick and satisfying meal another day. Fill them with your favorite meats, cheeses, veggies, salad (that’s a chicken salad in the photo). Or, make a breakfast burrito. Fan of roasted red peppers? Check out the Gluten Free Wraps – Roasted Red Pepper & Garlic flavor too!
I lost sleep over this one, for no other reason than I couldn’t wait to get started to see if what my little old brain was thinking would actually have some reality attached to it. Living GF for so long, I really have learned to keep my expectations low when it comes to sandwiches and anything that has to do with bread. Now that the weather is getting warmer, the thought of wraps appealed to me, but I didn’t want one that was dry or full of ingredients to keep it shelf stable. And the ones I would be interested in buying are so dang expensive. Continue Reading