Carla's Gluten Free Recipe Box
1,900 Gluten Free Recipes by Retired Recipe Developer, Carla Spacher
Almost 1,000 delicious gluten free soy free recipes created by gluten free expert, Carla Spacher, accompanied by stunning photos.
My 97 year old father, who is an expert on fish and seafood loved these gluten free crab cakes, and he’s not even on a gluten free diet! He’s been eating fish and seafood practically ever since he could eat solid food. His father used to fish in Alaska, professionally, and my father has lived in the Fishermen’s Wharf area of San Francisco all of his life. Continue reading “Gluten Free Crab Cakes”
This gluten free cream of chicken soup recipe is made with fresh ingredients. Add to other soups for an easily digestible protein. Using chicken breasts is not recommended, as it is too dry and creates a gritty texture. Brown chicken parts add more flavor. Ensure that the chicken broth you use is gluten free, or use the broth/water used to boil the chicken, though it will not have as much flavor as pre-made chicken broth. Enjoy thisĀ gluten free cream of chicken soup recipe. My father most certainly did!
UPDATE -January 2, 2014: See my new and improved Cream of Chicken Soup Recipe. Continue reading “Gluten Free Cream of Chicken Soup Recipe”
It’s now 2017! I know how to make much better bread than this. Check out more Gluten FreeĀ Bread Recipes!
One of my readers requested a gluten free rice bread recipe containing rice flour, arrowroot flour and guar gum due to several grain sensitivities. Here it is! The best I can do right now. I added some flaxseed meal for a bit of fiber and flavor, an extra egg white for added protein, as baking gluten free rice bread with only arrowroot flour, versus potato and tapioca starch, is whole different ball game! It was challenging. The recipe below was my first attempt. On my next attempt I’ll try increase the amount of water and see if I can get it rise a bit higher, using a 9×5″ loaf pan. I used a 9×5″, but it did not rise, above the rim, and then fell a bit during cooling. A 9×4″ loaf pan would be perfect for the recipe, as is. This gluten free bread recipeĀ did not turn out fluffy like my usual gluten free bread recipes, but it is certainly edible and tasty! It’s just better toasted. Whoever else has similar grain sensitivities, I hope this gluten free rice bread recipe is some to use to you. Meanwhile, if you do not have other sensitivities, see the links at the bottom of this page for other gluten free rice bread recipes. Continue reading “Gluten Free Rice Bread (Potato- and Tapioca-Free)”
I usually make this low fat cream of broccoli soup by only using chicken broth, and sometimes even make it lower in fat by substituting some of the broth with water. However, this time I added some milk and a splash of whipping cream to make this higher in calorie for my father who is on a high caloric diet. I have added both low fat and high calorie variations in the recipe below. Lucky for me it’s easily made gluten free. I hope you enjoy this low fat cream of broccoli soup recipe, or the rich version. They both turn out creamy. I’ve enjoyed both! Continue reading “Gluten Free Low Fat Cream of Broccoli Soup”
This gluten free bran muffins recipe originated from the glutenous breakfast bran muffins served at the historic Awahnee Hotel in Yosemite National Park, straight from the chef, years ago. I live just 25 miles from Yosemite and am familiar with their decadent brunch buffets. Who knows if they are serving the same recipe now. I have converted it to a gluten free bran muffins recipe with the use of rice bran. They turned out very light! Therefore, don’t hesitate to replace a bit of the flour blend with a more nutritious, heavier flour, such as millet, amaranth, etc. Being that I halved the original recipe, I should have added 1 1/2 eggs, but accidentally poured in 1 3/4. I suggest 1 1/2 for a heavier muffin. As I stated, these are very light. Enjoy!
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I try to stay away from corn as much as possible, but I was craving some gluten free meatballs. Delish, by the way! Because I cannot have tomato sauce, I needed to make something that was moist with the meatballs. So, I treated myself to some polenta! I usually make the polenta creamy and other times grilled. This is great alone or topped with marina sauce, spaghetti sauce,Ā creamy basil sauce, or a wine sauce.Ā Meanwhile, I hope you enjoy these gluten free meatballs and creamy polenta. Mangia! (pronunced “manga”).Ā Itsa Italian for “Eat!
Continue reading “Gluten Free Meatballs with Basil and Polenta (Creamy or Grilled)”
ThisĀ basil cream sauce recipe is lower in fat than those made with whipping cream or evaporated milk. Yet it was so yummy on my ravioli. Basil cream sauce is naturally gluten free, however, if using a commercially grated cheese, you’ll need to ensure that is is gluten free. Make it dairy free by using milk and cheese substitutes. My husband is not a fan of cream sauces, but with the basil flavor, he even liked it on gluten free raviolis. Continue reading “Gluten Free Basil Cream Sauce”
First off, this gluten free apple coffee cake is heavenly, with or without the glaze! I recently created a gluten free coffee cake where you can add a jam, pie filling or cinnamon swirl. However, when I made the gluten free apple coffee cake this morning, I noticed it needed a bit more time to bake, as the pie filling is more moist than a thin layer of jam. Therefore, I wanted to ensure you had this information. Enjoy. We did! My hubby is awaiting a cherry one next. Stay tuned! Continue reading “Gluten Free Apple Coffee Cake”
This gluten free appetizer was a huge hit in our house! So yummy! They disappeared before they had a chance to cool off. The chicken remains moist and the bacon is crisp. Savor the slight smokiness of paprika and sweetness of honey. I couldn’t ask for a better appetizer. This makes a great gluten free appetizer for any guest (on a gluten free diet or not), or for any special occasion. Any day could count. Right?
Continue reading “Gluten Free Appetizer: Honey Chicken Wrapped in Bacon”
I needed to create a recipe to use up some aging flours. I thought, “Why not a gluten free pancake recipe?” There must be thousands of variation of pancakes, but I chose one I thought was unique, in that it did not contain any eggs or gum. That did not work out very well, therefore I adapted it. The recipe originated from one of Nutsonline’s Gluten Free Pancakes recipes. They were delish and I feel that they are a bit more healthy than a typical recipe. These were delish, and are dairy-free and egg-free!Ā Enjoy! Continue reading “Chestnut Cinnamon Gluten Free Pancakes (Dairy Free and Egg Free)”