Carla's Gluten Free Recipe Box
1,900 Gluten Free Recipes by Retired Recipe Developer, Carla Spacher
Over 1,055 delicious gluten free and dairy free recipes with color photos, all safe for those with gluten intolerance or celiac disease.
A very versatile gluten free vegetable soup. Add beans of your choosing (kidney, garbanzo, white, navy, etc.) or substitute with diced potatoes. This is your basic vegetable soup recipe. If you wish to make a vegan/vegetarian version use vegetable broth instead of chicken broth. Just make sure you use a gluten free brand. Continue reading “Gluten Free Vegetable Soup”
I know, it may sound like an odd combo, but avocado is actually a great egg or fat substitute. Though these mashed potatoes do taste a bit like avocado, with a little added cheese, (I used parmesan) they are simply amazing. I actually even enjoyed them cold. Cold, they taste more like avocado. Warmed they taste more like mashed potatoes. It’s all very interesting. It’s a must try if you like avocados. You’ll never know if you like avocado mashed potatoes unless you try them. It’s an adventure, just like my Raw Almond Pistachio (Avocado) Ice Cream Recipe, which I love! Continue reading “Avocado Mashed Potatoes”
My father is visiting again, and he just loves his soups! Split pea soup is one of his faves, but knowing he is ill I just had to add some fresh nutritional content. So, I not only made a split pea soup, but with added fresh sugar snap peas. Being Italian he loves the flavor of basil, so I added a bit of that as well. Along with added onion, garlic and broth he had a huge bowl filled with tons of broken up Schar’s gluten free bread sticks! Fresh, vegan, vegetarian and delicious. Enjoy! Continue reading “Creamy Split Pea Soup with Fresh Sugar Snap Peas”
This is not only gluten free, but also a vegetarian and vegan red lentil soup recipe. I used to flavor soup with meat, but have found that spices and fresh vegetables can provide just as much flavor when added in just the correct amounts and used to compliment the existing ingredients. I normally would have added chicken, or even bacon, but the addition of smoked paprika made a wonderful substitution! Light, despite the legumes, and very flavorful! Continue reading “Gluten Free Red Lentil Soup Recipe”
My husband has been doing most of the grocery shopping lately. When I am not specific in what I would like in the meat department there is no doubt he will show up with something I would have not chosen. He came home with cubed steak the other day, and I just couldn’t bare to just fry it plain. I don’t like cubed steak, as I’d prefer to have either my meat ground or whole – not beaten to death in order to make it tender. However, there is a correct way to tenderize tough cuts of meat like round steak. Continue reading “Lean Gluten Free Country Fried Steak with Gravy”
What should put in a green smoothie? Learn the answers to many questions, based upon your dietary needs. Fiber, carbs, and more play a roll in making a healthy protein shake. Which fruits contain the least amount of carbs? Which nuts are the best for you? What else besides fruit can you use to increase fiber? Get the answer to these questions and more, plus a great smoothie recipe to start your day off right! Continue reading “Green Smoothie”
This spinach rice dish may be made with an Indian flare or a Chinese flare. Either way, it’s delicious. I chose to hide the bitter taste of spinach in this recipe. No bitterness at all! If anything it tasted a bit creamy, though, it is dairy-free. For a Chinese flare, use gluten free soy sauce. For an Indian flare, use butter and turmeric. If not egg tolerant, or vegetarian or vegan, skip the eggs. This recipe is very forgiving on amounts and ingredients. Another gluten free recipe to add to your favorites in which you can get creative. Enjoy! Continue reading “Spinach Rice”
I was going to make pupusas which contain the same basic ingredients as this gluten free Mexican casserole, but you have to make patties out of the cornmeal and stuff each one individually, seal it up and then fry them. Being lazy, I thought, “Why not just make a one dish casserole?” And I’d prevent the higher fat fried food, as well! This dish can be made with leftover ground beef or bison, chopped chicken or turkey, tender chopped beef, and more. Add cheese to the mixture, or not. I added mine on the time to keep some form to the casserole. It was delicious, but the key is using black refried beans instead of regular. Enjoy! Continue reading “Gluten Free Mexican Casserole (TexMex)”
Because the best gluten free dough is closer to a batter rather than a dough, it is very difficult to achieve a braided dough in a gluten free challah recipe. And since the braids in challah represent unity, I thought a fluted bundt pan may due the trick nicely, as the sections appear to be a representation of unity. However, you cannot use the bottom of the bundt pan as the top of your challah, since it is impossible to add the egg wash and achieve a nice browning from the bottom of the pan. After rising I attempted to cut some slices in the top to achieve a braided look, but it did not rise any more during the baking process, therefore, does not look braided. Not to mention the slits on the top did not look like a braid to begin with. I believe making the slits actually prevented further rising. I think I’ll try making slits in the dough prior to rising next time. Continue reading “Gluten Free Challah Recipe”
I cannot tell you how many times, prior to be on the gluten free diet, that I had taquitos that were flavorless! Added garlic, chicken broth and chiles (skip the chiles for gluten free kids) make these gluten free taquitos very flavorful. My oldest sister, who is quite the culinary critic, loved these, evidenced by her second helping. You can make these corn free by using gluten free flour tortillas (see my gluten free tortilla recipe or one brand of gluten free flour tortillas). These would then be considered flautas, not taquitos. Either way, they are delish! Continue reading “Gluten Free Taquitos or Flautas”