Carla's Gluten Free Recipe Box
1,900 Gluten Free Recipes by Retired Recipe Developer, Carla Spacher
Over 1,900 gluten free recipes that are safe for those with celiac disease or gluten intolerance, all with color photos. The gluten free diet is the healthy way to go. Looking for something in particular? Click on the “Recipe Index” link in the menu (three bars on mobile phones). There, you will find many categories including those free of many allergens. Need to find an ingredient substitute? Click on the “Substitutes” link in the menu.
This is another recipe from my upcoming cookbook, Carla’s Best 125 Gluten-Free Recipes. The recipe testers who made this gluten free puff pastry stated that the dough is easy to work with and is worth the effort. I use it to make both sweet and savory recipes. Continue reading “Gluten Free Puff Pastry Dough Recipe + Video”
I love chocolate turtles! I haven’t had one since about 1999. Making these homemade turtles were fun, as this was the first time I made them. There are plenty of different ways to make them. You can use chopped pecans, pecan halves, as well as whole pecans. I used roasted coffee beans for the heads, but you can use pecans. Meanwhile, enjoy these luscious candies or give them as gifts. Continue reading “Gluten Free Chocolate Turtles”
One of my husband’s favorite thanksgiving leftover sandwiches contains cranberry sauce, but adding stuffing is an extra special treat! I enjoy leftover turkey with cranberry sauce and cream cheese. It’s to die for! I hope you get a chance to try one of these ideas. We use my Gluten Free Oat Bread recipe. You can make it in the oven or a bread machine. If you’re oat intolerant, use sorghum and additional oil. Continue reading “Gluten Free Leftover Thanksgiving Sandwich”
I purchased a bag of organic yams over a week ago. Still not having used them, what better time to cook them than Thanksgiving.
I asked the produce man what is the difference between yams and sweet potatoes. He said that yams contained more moisture and sweet potatoes were stringy. That was a different answer than my previous research. However, he was incorrect. My yams were stringy. So, I used them as I would sweet potatoes and they turned out delicious! Continue reading “Yam or Sweet Potato Casserole (Naturally Gluten Free)”
This is my new favorite gluten free stuffing recipe. OMG! Using Schar baguettes makes it as close to my old gluten recipe for stuffing that used sourdough bread. I love it! Using fresh herbs and creamy butter brings it over the top. See the tips section on how to prepare in advance. Enjoy!
See the tips section on how to prepare in advance. Continue reading “Gluten Free Thanksgiving Stuffing – Dressing with Schar Baguettes”
I love my Eggnog Cheesecake recipe because you can do so much with it. Adding a chocolate cookie crust and chopped chocolate cookies and topping it with ganache, gives it an entire new look and flavor. The cheesecake itself doesn’t taste like eggnog, but it’s a wonderful way to use the little you have left. Enjoy! Continue reading “Gluten Free Eggnog Chocolate Cookie Cheesecake”
While green beans are gluten free, not all brands of bacon are. I’ve been making this bacon and onion green bean casserole during the holidays for decades. It’s my favorite dish that I just can’t live without. My family loves it because I don’t skimp on the bacon. There’s nothing worse than being one of the last ones to dig in and have to dig for bacon. I hope you enjoy this recipe as much as my family has. Continue reading “Gluten Free Holiday Green Beans”
Kimchi is a Korean cabbage side dish that is usually fermented. It’s similar to cole slaw, but sweeter and spicier. See my Gluten Free Kimchi Recipe. I prefer to eat kimchi fresh, not fermented. One of my favorite ways of eating kimchi is with Korean pulled pork. It’s sweet. You can make it spicy by adding some dry red peppers, or not. Enjoy!nutfnut Continue reading “Kimchi Pork Pulled Pork”
I had never heard of Indian pudding before this week. So, I did some research and came up with my own version. I found a couple versions online that sounded good, but weren’t just right for my taste buds. One contained egg and other did not. Without egg, it just wouldn’t taste like custard, which is what I really prefer. The other contained egg, but neither were baked in a water bath. I have provided you with the traditional egg-free and custard versions. I hope you enjoy this recipe. It is a reminder of the dish our early settlers made and is a traditional Thanksgiving dessert in New England. A matter of fact, it’s also called, New England Indian Pudding. I enjoy it because it tastes similar to pumpkin, to which I am allergic. I think I’ll try it without the corn next time, and perhaps an additional egg. That would make it pumpkin-spiced custard. Mmmm. Enjoy! Continue reading “Indian Pudding – Naturally Gluten-Free Pumpkin-Free”
Kimchi, also spelled kimchee and gimchi, is a fermented Korean side dish made of cabbage and other vegetables with a number of other ingredients. In traditional preparation, kimchi is fermented in jars underground. There are too many different varieties of kimchi to mention, but I enjoy the napa cabbage version. Napa cabbage is tender and sweet. This recipe is my own mildly spicy version. It reminds me of spicy coleslaw that has rested overnight or a couple of days, you know, when it becomes soft instead of crisp. Kimchi may be eaten fermented or fresh, which is how I use it. Serve this napa cabbage kimchi with rice and Korean pulled pork or strain it and use as a filling with pulled pork in Gluten Free Egg Rolls. (Stay tuned in for my Korean Pulled Pork Recipe.) Continue reading “Gluten Free Napa Cabbage Kimchi”