Tag Archives: gluten free recipes

Simple Tomato Salad

Halve cherry tomatoes, toss in thinly sliced red onion, a splash of high quality olive oil such as Gianfranco Becchina’s Olio Verde, Fig Balsamic vinegar, a sprinkle of pink Himalayan salt and consume!  Packed with vitamin C, lycopene, and body healthy minerals and tastes amazing. Never heard of specialty vinegars?  What a treat you have in store!  Check out Vom Fass for tasty choices. 

Peanut Butter Banana Muffins

These tasty treats are a win-win!  Recycle spotty bananas and whip up a healthy snack at the same time.

Here’s What You’ll Need:

1 C. Superfine Rice Flour (Brown or White)

1 C. Gluten Free Oats plus a bit extra reserved for sprinkling

1/2 tsp. Guar Gum

1/4 tsp. Salt

1 tsp. Baking Powder

1/2 C. Milk (or milk substitute)

1 Egg

1/4 C. Vegetable Oil

2 Overly Ripe Bananas

1/2 C. Peanut Butter

1 tsp. Vanilla

2/3 C. Mini Chocolate Chips, optional and reserved

Coarse Decorating Sugar (if desired)

Preheat the oven to 400 degrees and line muffin tins with parchment cupcake liners.  Give them a light spray of gluten free non-stick spray (like Original Pam).

In a mixing bowl, whisk together the dry ingredients.  Add the remaining ingredients and whisk until fully incorporated.

Stir in the reserved chocolate chips and evenly divide the batter among the tins.

Sprinkle the tops with a few oats and decorating sugar if you wish and bake for 18-20 minutes or until a toothpick inserted comes out clean.

Allow these goodies to cool a bit before serving.


Old Fashioned Tuna Noodle Casserole

Good news for those stale potato chips in the back of the pantry!  You can recycle them in this recipe and this particular casserole is a good way to sneak the kids their omega 3 fatty acids (Albacore tuna is best).

Here’s What You’ll Need:

8 Ounces GF Brown Rice Noodles, shells or macaroni work well

1 Small Onion, chopped

1 T. Butter

1/4 tsp. Salt

1 (4 ounce) Can Diced Pimento, drained

2 C. Frozen Peas, no need to thaw

1/4 C. Fresh Parsley, chopped

4 Ounces Cream Cheese

2 (5 ounce) Cans Albacore Tuna, drained

3/4-1 C. Milk (though plain unsweetened almond milk worked just peachy)

2 C. Shredded Cheese (Sharp Cheddar or Manchego work well)

1/2 C. Freshly Grated Parmesan Cheese, reserved

Crushed Potato Chips (personally, I think the Kettle kind work best), reserved

Preheat the oven to 400 degrees and lightly grease a casserole dish.  You can use a smaller one for a deep dish casserole or a standard 9 x 13 for a regular casserole.

In a large pot (because you’ll use it later to mix in the remaining ingredients), cook the noodles according to package directions.

Meanwhile…in a small frying pan, cook up the onion in butter until translucent.

Once the noodles are ready, drain the water and pour the noodles back into the pot.

Add everything except the reserved Parmesan cheese and potato chips and cook over medium heat until the cheeses are melted.  Don’t forget to add in your buttery onions.

Pour the mixture into the prepared casserole dish and sprinkle with Parmesan and potato chips.  Bake uncovered for 20 minutes and then serve!

*Helpful Little Hint:  Cook your rice noodles in boiling water for one minute, stir well, turn off the heat, cover and allow to sit for about 8 minutes – DONE!



Gluten Free Chocolate Chip Zucchini Bread

Whether you’re a natural fan of zucchini or a sneaky parent wanting to toss some vegetables at unwitting family members, this recipe makes two perfectly delicious loaves. Oh, and they freeze well too!

Here’s What You’ll Need:

1 C. Granulated Sugar

1 Stick Butter, softened

2 Eggs

1 tsp. Baking Powder

1 tsp. Baking Soda

1/2 tsp. Guar Gum

1 tsp. Cinnamon

1/4 tsp. Nutmeg

1/2 tsp. Salt

2 1/2 C. Superfine Brown Rice Flour

4 Medium Zucchini, shredded

1 C. Milk or Milk Alternative (Almond Milk works well in this recipe)

1 C. Semi-Sweet or Dark Chocolate Chips

Preheat the oven to 350 degrees and lightly grease two standard loaf pans.

Cream together the sugar, butter, and eggs.  Add the dry ingredients, alternating with milk until fully mixed.  Stir in the zucchini and chocolate chips and pour into two greased loaf pans.

Bake for one hour or until a butter knife inserted comes out clean.  Allow the loaves to cool before slicing and serving. Snack time!


The Perfect Lemon Cupcake

This took a few tries to get just right but the payoff was well worth the trial and error!  What a wonderful way to welcome in Spring.

Here’s What You’ll Need:

1/2 C. Butter

1 1/4 C. Sugar

1 tsp. Vanilla

1 Egg

2 Egg Yolks

2 C. Sifted Superfine Rice Flour

1 C. Tapioca Starch or Tapioca Flour

1/4 tsp. Salt

1 tsp. Baking Powder

1/4 tsp. Guar Gum

3/4 tsp. Baking Soda

1/4 C. Freshly Squeezed Lemon Juice

3/4 C. Buttermilk

The Zest of 1 Lemon

Preheat the oven to 350 degrees and line muffin tins with parchment paper liners.

Cream together the butter, sugar, vanilla, and eggs.  Add the dry ingredients, mixing well until fully incorporated.

Slowly mix in the lemon juice and the buttermilk.  Stir in the zest.

Fill each lined tin 2/3 of the way full and bake for approximately 18 minutes or until a toothpick inserted comes out clean.  Allow the cupcakes to cool fully before frosting with the Lemon Buttercream Frosting recipe below.

Lemon Buttercream Frosting

6 T. Softened Butter

3 C. Powdered Sugar

1/4 C. Freshly Squeezed Lemon Juice

1/4 tsp. Dried Lemon Peel

Mix together the butter and the powdered sugar until crumbly.  Add only enough of the lemon juice to get the desired frosting consistency.  Mix in the dried lemon peel.

Frost each cupcake and devour!



Citrus and Herb Roasted Chickens

This recipe is not hard but looks and smells like a show-stopper!  These bake for 20 minutes per pound (so do the math now).

Here’s What You’ll Need:

2 Roasting Hens

4 T. Olive Oil

1/2 Large Onion, roughly chopped (no need to be a perfectionist – we’re going to hide them in those birds)

1/2 C. Fresh Parsley, chopped

2 T. Herb de Provence

1 Large Lemon, sliced and then halved


Preheat the oven to 350 degrees.

Place the chickens breast side up in a roasting pan on a roasting rack.  Pat the chickens dry with paper towels.

Liberally salt the chickens.  When you think you’ve salted them well, salt them again.

Divide the onion and stuff inside each chicken.  Stuff 1/2 of the lemon pieces inside the chickens as well.

Drizzle the oil over each chicken and then sprinkle evenly with the herb de provence and the fresh parsley.

Top with the remaining lemon slices, cover and bake 20 minutes per pound.


Once the internal temperature reaches 160 degrees when you pierce the chicken with a meat thermometer, uncover and notch the oven up to broil.

Place the chickens close to the top broiler and allow the skin to crisp up for 5-8 minutes.

Allow those hens to rest for 10 minutes before carving them up.

Spicy Baked Beans

There are a million different recipes for baked beans but I swear by using pork and beans for a finished product that leaves the beans tender and not tough.

Here’s What You’ll Need:

2 Cans of Pork and Beans, drained (always check the labels for sneaky gluten)

2 T. Finely Chopped Onion, OR 1 T. Grated Onion (you’ll get the flavor without the bits)

1-2 tsp. Chili Powder

Pinch of Allspice

Pinch of Smoky Paprika (like Spanish Paprika), optional (but you’re missing out big time if you don’t give it try).

1/4 C. Ketchup

1/2 C. Packed Brown Sugar

2 tsp. Spicy Mustard (my favorite is the horseradish kind)

2 T. Honey

2 T. Molasses

1/2 tsp. Granulated Garlic (but garlic powder will work in a pinch)

1 T. Tapioca Starch

Preheat the oven to 325 degrees.  Mix all ingredients, cover and bake in a preheated oven for 1 hour or until heated through and the sauce has thickened.  On convection bake this only took 30 minutes.



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