Carla's Gluten Free Recipe Box
1,900 Gluten Free Recipes by Retired Recipe Developer, Carla Spacher
Gluten-free recipes that are also corn-free. Double check earlier dated recipes for xanthan gum and white vinegar, as they contain corn.
This gluten free cheese powder is so easy to make, yet so hard to find! You can use it on popcorn, homemade potato chips and many of your savory gluten-free recipes! Stay tuned for recipes using this cheddar cheese powder! Continue reading “Gluten Free Cheese Powder”
If you are new to the gluten-free diet and find that you cannot bake a decent gluten-free bread or are looking for the best gluten-free bread to purchase, you are not alone. Just about everyone I know had trouble in the beginning. Nowadays, you can definitely purchase a wonderful gluten-free bread or baguette. Below, I provide suggestions for the best brands of gluten-free breads and how to bake your gluten-free bread successfully! Continue reading “Best Gluten Free Bread and Recipe”
I am leaning more towards milk-free recipes whenever possible. Therefore, I got in the kitchen to experiment with a dairy-free, milk-free pudding. In making this recipe it was obvious that using homemade almond milk with dates was going to make this recipe dark. So, it was safe to add some pureed bananas well before serving, as they darken naturally. My batch was way too sweet, therefore, I reduced the sugar from 1/2 cup to 1/3 in the recipe below. This makes a great gluten free dessert, but can be made with regular milk, as well. In that case you will want to stir the pureed banana in the pudding right before serving, as to prevent its browning. Enjoy this dairy free pudding. I did! Continue reading “Gluten Free Banana Pudding”
As most of you know most of my gluten-free recipes are made without tomatoes due to food allergies. This one is no different. I tried to make this chili recipe more on the milder side so that it is kid friendly. If making it for children, only use half the amount of cayenne or leave it out all together. You can substitute the little sugar for anything sweet: agave, molasses, etc. I have made a similar recipe before, but it contained red and green bell peppers; and another with meat and green chile. If you have tomato allergies or just watching the carbs this recipe is for you! This one is wonderful when used for chili cheese fries! Continue reading “Gluten-Free Chili Without Beans and Tomatoes”
My husband’s favorite dish is chicken parmesan. Since my father was visiting and can no longer eat tomatoes (too acidic) and I am allergic to them, I thought I would create a gluten free chicken parmesan recipe with pesto sauce, which we could all eat. I topped breaded chicken with a pesto cream sauce. Mmmm! Dad being 100% Italian, loved this recipe, as did we! It’s very rich, though! You may need a nap after, especially if serving pasta! I used some of the pesto sauce with Jovial’s gluten-free angel hair pasta (Capellini) and served it with gluten-free zucchini casserole without any added spices. I was so hungry and it was so good, I didn’t realize that I hadn’t taken a photo of one of our plates until it was half gone! Luckily I shot a photo of it in the skillet! I like this recipe, as you can bread the chicken hours in advance and place in the fridge when ready to cook! Continue reading “Gluten Free Chicken Parmesan with 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”
Recently I posted a Himalayan Red Rice Recipe with a mixture of Himalyan red rice and white rice, but it was more on the plain side, made with chicken broth (or vegetable broth) and onion. I found that adding a couple additional ingredients to my left over rice created a very flavorful, more traditional Indian side dish. Butter really brought out the flavor! Enjoy. Continue reading “Himalayan Red Rice Recipe II”
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”
I have been wanting to create another gluten free muffin recipe that is refined sugar-free. Gluten free banana muffins are one of my faves! I used agave in this recipe, and course, bananas make a great natural sweetener so I did not have to add much agave at all. They came out perfect! Not too sweet, not as heavy as banana bread, moist, but not wet. Enjoy! Continue reading “Gluten Free Banana Muffins with Cinnamon (Dairy-Free)”
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”