Carla's Gluten Free Recipe Box
1,900 Gluten Free Recipes by Retired Recipe Developer, Carla Spacher
Discover almost 400 gluten free sugar free recipes for children and adults. The recipes mimic gluten free recipes so closely that gluten-eaters enjoy them.
Naan is luscious Indian flatbread, similar to a tortilla, but thicker. With one simple alteration, you can roll or pat them out thinner to use as tortillas. The flavor and texture are so good that they should be a sin to eat. By far, this gluten free naan is my most raved about recipe. People liken them to their gluten counterpart. Naan is full of possibilities.
Continue reading “Soft Gluten Free Naan (Indian Flatbread)”
If you have some leftover chicken, this gluten free risotto recipe will knock your socks off. Make it sweet or spicy with two choices of sauces. This is also a dish you can easily make in advance for guests. For a quick and easy weeknight meal, use left over chicken and vegetables. All you’ll need to do is cook the risotto. Top it off with grated cheese or eat as is. For a vegan option add additional kidney beans or the beans of your choosing. Get creative! Which sauce will you use? Will you change the vegetables? Comment below and let me know. Continue reading “Chicken and Vegetable Gluten Free Risotto (with Vegan Option)”
If you’re serving Easter brunch, this gluten free frittata would make an excellent addition to your menu. You may multiple the ingredients and make it in a large dish to feed a crowd. Some become confused with similar recipes such as a quiche or omelette. An omelette is folded, a quiche contains a crust, and a frittata is usually mixed up with the added ingredients. You may add meat, vegetables, cheese, pasta, potatoes and more to any of the above. They are delicious. I find a quiche to be more appealing, aesthetically, though you can create a very aesthetic frittata, as well. I provide the technique below. Enjoy! Continue reading “Gluten Free Frittata with Spinach Potato and Cheese”
For the bottom layer of these gluten free blondies, or dessert bars, if you wish, I used my gluten free graham cracker recipe. I added a bit more honey and butter to soften the crust. You may add sweetened condensed milk, or for dairy-free, coconut milk and honey. After that you top it with your favorite toppings: chocolate chips, nuts, oatmeal, and/or shredded coconut. I skipped the coconut due to allergies. Of course, if you’re dairy-free you’ll use your favorite brand of dairy-free chocolate chips. I’ve listed the most popular, easy to melt brand below. Once baked and cooled, you have yourself treats for home or on-the-go! And they are made egg-free! Enjoy! Continue reading “Gluten Free Honey Graham Blondies (Egg-Free with Dairy-Free Options)”
I thought you’d appreciate a choice of a different salad for your Easter dinner. Apples are always refreshing, and the well known waldorf salad is always a bit hit. It was created by a chef at the old Waldorf Hotel, which later became the Waldorf-Astoria Hotel. I have written this recipe so that you may control the amount of dressing used. Add as little or as much lettuce as you desire. Some individuals enjoy their waldorf salad heavily coated with dressing, while others only like a tad bit of dressing. If you decide to use yogurt to make a gluten free waldorf salad, ensure your yogurt is gluten free. Meanwhile, if you haven’t ever tried one, now’s the time. You can impress your guests with very little effort. Continue reading “Gluten Free Waldorf Salad”
Though gluten free chicken noodle soup may be made with your favorite ready-made pasta, I chose to use my new homemade gluten free egg noodles (tastes more like pasta) in this recipe. Whether you’re down for the count due to a winter cold, or you just wish to warm up a bit, this soup has a ample flavor, and you’ll love the texture of the noodles. There are a couple of things that prompted this recipe creation. The texture of the noodles reminds me of Campbell’s Chicken Noodle Soup, which caused my cravings. The second thing, was that I need a gluten free chicken soup recipe to link to in my upcoming gluten free matzo ball soup recipe. Soup is great just about any time: winter, spring and fall. I hope you enjoy it! Continue reading “Gluten Free Chicken Noodle Soup”
In honor of St. Patrick’s Day and our partly Irish heritage, I hope you enjoy this gluten free Irish coffee recipe. Though Irish coffee is traditionally served with Irish whiskey, per the 2014 interim labeling rules, alcohol made from gluten grains should not be labeled gluten free. You can use sorghum whiskey, but vodka will do in a pinch. In addition, traditional Irish coffee is topped with either cream on or softened whipped cream. I chose stiff whipped cream, instead, as I believe it makes for a nicer presentation. Happy St. Patty’s Day to you all! (clink!) Continue reading “Irish Coffee (Naturally Gluten Free)”
You’ll be thankful for this egg pasta when you make soup, and you are able to rewarm it without the pasta becoming mushy. That’s not all. You can use it to make lasagna noodles, cannelloni, and ravioli. It holds up well, tastes spectacular, and the dough behaves. Use a pasta machine for ease, or roll by hand. Continue reading “Gluten Free Egg Noodles – Gluten Free Pasta”
Though I already have a Gluten Free Crepes Recipe, it is flourless and high protein. Today, after a Facebook fan requested a gluten free crepe recipe, I began to crave them myself. I wanted a traditional flour crepe; therefore, I used my gluten free all-purpose flour blend recipe. Though I suggest using a blender to make crepes, they can be made by whisking by hand. The use of a blender provides a smooth batter, so they will turn out perfectly.
In case you have never made crepes, I provide the instructions on how to swirl them in the pan, for a perfect crepe. Just note that sometimes your first crepe doesn’t turn out perfectly, just as in making pancakes. It allows you to adjust the temperature of the pan. Perhaps the first one will provide you a little snack to keep you satisfied until the others are done. Enjoy!
Stuffing, aka, dressing, is not just for the holidays. I find that a great way to use stale or over-baked bread is to make muffins with your gluten free stuffing. They freeze well, and you can rebake them as needed, making them a great side dish for weeknight meals. I had left out some of the water in my Gluten Free Millet Bread Recipe, and it turned out dry. Stuffing appears to be my answer, as to not waste it. I’m really glad that I did, as it was surprisingly delicious! I’m not one to use a whole grain bread for stuffing. The flavor was superb, and made a great compliment to the ingredients. Whichever gluten free bread you choose, I hope you enjoy this recipe, as well. Continue reading “Gluten Free Stuffing Muffins”