Gluten-Free Additive-Free Recipes

October 23, 2011August 18, 2015

Gluten Free Coffee Cake – Strawberry or Cinnamon Swirl

I was planning on improving my cinnamon roll recipe today, but it dawned on me that I could make one huge cinnamon roll by making a gluten free coffee cake. Then things took off from there and I used strawberry jam instead of a brown sugar and cinnamon filling. You can use either and I have included the recipe for the cinnamon filling. This is a light, cake-like texture and weight. For a heavier gluten free coffee cake use less milk. Enjoy! Continue reading “Gluten Free Coffee Cake – Strawberry or Cinnamon Swirl”

October 16, 2011February 27, 2017

Gluten-Free Snacks: Spiced Nuts or Agave Candied Spiced Nuts

With the holidays soon approaching you may find these gluten-free snack recipes will come in handy. It’s definitely less expensive than purchasing canned nuts. These spiced nuts make a great everyday gluten-free snack, as well. Use your favorite nuts. I would have definitely added some macadamia nuts, but I was out. You can change the spices to fit your tastes, as well. For Halloween, use allspice, pumpkin spice, and cinnamon with pumpkin seeds! Mix up your gluten-free snacks with mixed nuts. Check out the two recipe versions below and have fun! Continue reading “Gluten-Free Snacks: Spiced Nuts or Agave Candied Spiced Nuts”

August 30, 2011February 24, 2016

Zucchini Hash Browns

Several weeks, perhaps months, ago, I created a combined zucchini and potato hash brown recipe. Since then, I’ve been wanting to try just zucchini hash browns. The opportunity presented itself, as someone gave us a giant zucchini. It must have been 2 feet long and 6 inches wide. There isn’t much to this recipe, but it sure is delicious…and much healthier than your typical hash browns. In addition, it is much lower in carbs than regular hash browns! Continue reading “Zucchini Hash Browns”

July 22, 2011January 29, 2016

Fresh Fruit Heals Leaky Gut

The best recipes for a leaky gut contain whole foods (unprocessed foods), but some in particular. Perhaps you’re sick of fruit and are now going for those high carb snacks. I think we all have gone through the feeling of being deprived when we first start a gluten free diet, though once you find your favorite brands of gluten free baked goods, including bread, all hell breaks loose on the scale, at least those of us who have healed already. This is why I have been concentrating on finding a more healthy gluten free snack. Though I don’t ever think I’ll give up perfecting gluten free baked recipes. Everything in moderation, right? So, while your gut is still healing, ditch those high carb baked goods and reach recipes for leaky gut such as those containing high complex carbohydrates: legumes (if tolerated), fresh vegetables and fresh fruit. Continue reading “Fresh Fruit Heals Leaky Gut”

July 17, 2011September 2, 2015

Fried Colored Potatoes and Onion

This dish is not only attractive, but very tasty, and naturally gluten free. If you are used to frying or roasting potatoes, adding a bit of chopped onion and/or garlic provides quite a bit of flavor. However, all three of these potatoes tend to have more flavor than brown/russet potatoes. Using colored potatoes is also very attractive in potato salad, as well. I picked up a very small bag of baby colored potatoes at Trader Joe’s. If you have one locally, you may want to check there if you can’t find them in your local supermarket. Continue reading “Fried Colored Potatoes and Onion”

July 14, 2011July 21, 2022

Gluten Free Vegan Italian Pasta Casserole

Gluten Free Vegan Casserole with Artichoke Hearts

When my husband isn’t home for dinner, I often just throw any ingredients in a pan and go for it. I don’t need meat every night. This is my favorite out of all of my gluten free pasta recipes, and it happens to be gluten free vegan. The other night I went in my pantry for dog food when I spotted a jar of artichoke hearts and immediately thought of some with pasta, along with red bell pepper. The rest is history. I used just about every Italian ingredient I could get my hands on in my kitchen to create an authentic gluten free Italian recipe. It’s something that I knew must already exist; however, I had no name for it. That’s all I knew was I would be happy to pay for this in a fine restaurant as a main dish. I could eat this every night, if needed. Loved it! Let me know how you like it, if you give it a try. It may be used as a main dish or a side dish. Mangia! (Italian for “eat!”) Continue reading “Gluten Free Vegan Italian Pasta Casserole”

May 18, 2011April 22, 2019

Gluten Free Frittata Muffins

Frittata is naturally gluten-free, depending upon the filling. These little muffins are ideal because you can make them healthy, vegetarian, cheesy and more! They would be great to make over the weekend so that you can have breakfast ready for you before you head on out the door on weekday mornings. In addition, they make a wonderful and attractive dish for your guests, whether it is breakfast, brunch or lunch! If you have a mini muffin pan you can even make adorable appetizers! Whether low-carb or low-sodium, they definitely can be made gluten-free! Continue reading “Gluten Free Frittata Muffins”

April 7, 2011July 5, 2022

Basil Almond Gluten Free Pesto Sauce

My father is visiting us and he’s 100% Italian. I just had to make him some of my famous gluten free pesto sauce! The most delicious pesto sauce I have ever made contained blanched, slivered almonds instead of pine nuts. Since I had about 2 tablespoons of pine nuts left, I used them up by substituting them for 2 tablespoons of almonds. Dad loved it, even went back for seconds! Perhaps not the healthiest meal for someone in their 90s, but hey, he’s on vacation, and the garlic is extremely healthy! I hope you enjoy this recipe as much as we did.

UPDATE: I’ve since made this recipe using all almonds (soaked overnight and skin removed) and it was just as delicious, if not more! Continue reading “Basil Almond Gluten Free Pesto Sauce”

April 5, 2011October 10, 2014

Gluten Free Savory Quinoa Recipe

I love this quinoa recipe! Years ago when I first began my gluten-free diet, I tried a quinoa pasta, but it made me bloated. I finally got around to cooking quinoa and I love it! What a great grain, actually it’s they are seeds, related to species such as beets, spinach, and tumbleweeds. I find quinoa to be very unique in flavor, in between rice and pasta. Of course, I had to top mine off with some grated parmesan and romano cheese – must be the Italian in me! Enjoy this savory quinoa recipe! I sure did! Continue reading “Gluten Free Savory Quinoa Recipe”

March 28, 2011February 23, 2016

Himalayan Red Rice Recipe

This Himalayan red rice recipe is great with added heat, such as gluten-free hot sauce or gluten free chipotle sauce. It is almost reminds me of red beans and white rice, with a slight nutty flavor. However, I would definitely use red rice alone in soup for added protein and fiber. Himalayan red rice is formally known as Bhutanese red rice, but because it is grown in the Himalayan Mountains most people refer to it as Himalayan red rice. It is slightly sticky after cooking and contains more bran than brown rice. It is “rich in B vitamins, iron and calcium. The reddish color of red rice is due to an antioxidant called anthocyanin, which is currently being studied in relation to the alleviation of chronic health conditions.” * Himalayan red rice is not the same as red yeast rice which is associated with the same side effects as statin (high cholesterol) drugs. Red yeast rice is fermented and Himalayan red rice is not. Continue reading “Himalayan Red Rice Recipe”