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Creamed Corn Cornbread

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This Creamed Corn Cornbread has crispy edges but is soft on the inside. It’s savoury with a touch of sweet and is so moist! Serve this cornbread alongside classic dishes like Texas chili, roasted chicken or pork, or barbecued steak. It’s also excellent with baked beans or stews and can be used to soak up any extra juices on the plate.

Cream Corn Cornbread

FAQ’s About Making Creamed Corn Cornbread:

Is Creamed Corn Cornbread Gluten Free? – Yes! This Cornbread recipe is gluten free. Although typically corn bread is made with wheat flour.

What kind of Gluten free Flour Blend Did You Use For this Recipe? – I used Bob Red Mill’s 1 to 1 Gluten Free Baking Flour for this Recipe.

Where Can I Find/ Buy Potato Starch? – I get my potato starch from bulk barn. Most bulk food stores sell it.

Which Pan Should I Use For for This Recipe? – I like to bake this recipe in an 8-inch square baking pan. You can also use a 9-inch square pan, but your cornbread will be slightly thinner and you may need to decrease the baking time.

Why Should I add Creamed Corn to my Cornbread? – Adding the cream style sweet corn makes it so much more moist. That creamy flavour really just melts in your mouth, but it still has that incredible golden brown crust on top.

Can I Make Cornbread Muffins with Creamed Corn Instead of Bread? – Yes, you can turn this batter into muffins! Bake standard-size muffins in a 400°F oven for about 17-22 minutes, or until a toothpick inserted in the center comes out clean.

Is Cornbread Made from Corn? – Yes. Dried corn is ground up to make the cornmeal that is one of the main ingredients in cornbread.

Creamed Corn Cornbread

What Ingredients Do You Need to Make Creamed Corn Cornbread?

Here’s what you’ll need: (See recipe card below for full printable recipe)

  • Corn Meal
  • Gluten Free Flour – (1 to 1 gluten free baking flour)
  • Potato Starch
  • Sugar
  • Baking Powder
  • Baking Soda
  • Salt
  • Cream Corn – For added moisture and extra buttery corn flavour.
  • Milk
  • Eggs
  • Melted Butter 

Creamed Corn Cornbread

How Do You Make Creamed Corn Cornbread?

Here’s how to make it: (See recipe card below for full printable recipe)

Step 1: Preheat your oven to 375°F and grease an 8×8 square baking dish.

Step 2: In a large mixing bowl, add all the dry ingredients. Corn meal, gluten free flour, potato starch, sugar, salt, baking powder and baking soda. Mix until fully combined.

Step 3: Add the cream corn, melted butter, milk and eggs to the bowl and mix gently, just until well combined. Transfer the batter to your greased baking dish.

Step 4: Bake the cornbread on the middle rack in your oven for 40-45 minutes until your cornbread looks golden-brown on top and a toothpick inserted in the center comes out clean. Brush the top of the cornbread with 1 Tbsp of melted butter. Cool before slicing and serving.

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Creamed Corn Cornbread

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Creamed Corn Cornbread

Recipe Notes For Making The Best Gluten Free Creamed Corn Cornbread:

  • Cooking time will vary. The amount of time needed will depend on your oven and the type of baking dish you use. The best way to tell if it’s finished is to insert a toothpick with the top begins to turn golden-brown. If it comes out clean, it’s done.
  • Baked creamed corn cornbread can be kept at room temperature for 1-2 days. For longer storage it should be kept in an airtight container and refrigerated for up to 4-5 days.
  • The potato starch can be swapped out for corn or tapioca starch if preferred. You can also use 1 1/2 cups of gluten free flour blend instead of using both gf flour and potato starch.
  • Try using honey instead of sugar. You’ll only need around 2 tbsp of honey to replace the sugar.
  • If the top of the cornbread starts to get too dark before it’s done baking, cover loosely with foil.
  • You can freeze cornbread with creamed corn for up to 3 months. Thaw on your countertop or in the refrigerator before enjoying.
  • For a spicy jalapeño cornbread, add 1 cup of coarsely shredded cheddar or pepper Jack cheese and 4 to 6 tablespoons of finely chopped (seeded) jalapeño peppers.
  • Serve Warm with Butter. Cornbread is best when served warm. If you made it ahead of time, pop them in the microwave for a few seconds or even better in the oven or toaster oven, before serving. Serve with a pat of butter for extra deliciousness.

Creamed Corn Cornbread

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Creamed Corn Cornbread

Creamed Corn Cornbread

This Creamed Corn Cornbread has crispy edges but is soft on the inside. It's savoury with a touch of sweet and is so moist!
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: bread, corn, cornbread, gluten free
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 12
Author: Lyndsay Baker

Ingredients

  • 3/4 Cup Corn Meal
  • 1 Cup Gluten Free Flour Blend 1 to 1
  • 1/2 Cup Potato Starch
  • 1/2 Cup Sugar
  • 1 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 1 Can Creamed Corn 14.75 ounce
  • 3/4 Cup Milk
  • 2 Eggs
  • 1/2 Cup Butter + 2 Tbsp for brushing and greasing

Instructions

  • Preheat your oven to 375°F and grease an 8x8 square baking dish.
     
  • In a large mixing bowl, add all the dry ingredients. Corn meal, gluten free flour, potato starch, sugar, salt, baking powder and baking soda. Mix until fully combined. 
     
  • Add the cream corn, melted butter, milk and eggs to the bowl and mix gently, just until well combined. Transfer the batter to your greased baking dish.
     
  • Bake the cornbread on the middle rack in your oven for 40-45 minutes until your cornbread looks golden-brown on top and a toothpick inserted in the center comes out clean. Brush the top of the cornbread with 1 Tbsp of melted butter. Cool before slicing and serving.

Notes

  • Cooking time will vary. The amount of time needed will depend on your oven and the type of baking dish you use. The best way to tell if it’s finished is to insert a toothpick with the top begins to turn golden-brown. If it comes out clean, it’s done.
  • Baked creamed corn cornbread can be kept at room temperature for 1-2 days. For longer storage it should be kept in an airtight container and refrigerated for up to 4-5 days.

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Creamed Corn Cornbread

More Easy Gluten Free Recipes:

If you Love this Easy Gluten Free Creamed Corn Cornbread Recipe, check out some of my other Gluten Free  Recipes Here:

 

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Gluten Free Creamed Corn Cornbread Recipe

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Bruschetta Pasta

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This Bruschetta Pasta is made with fresh tomatoes tossed in balsamic vinegar, fresh basil, parmesan cheese and lots of garlic. The simplest ingredients are used to make this quick and super flavourful pasta dinner!  It’s a great meatless meal that only takes 15 minutes to make! 

Bruschetta Pasta

FAQ’s About Make This Bruschetta Pasta:

What is Bruschetta Pasta? – Bruschetta is classic appetizer made with grilled bread topped with fresh diced tomatoes, basil, garlic, balsamic vinegar and olive oil. Now, take that delicious appetizer, replace the bread with yummy pasta, and toss it all together with some grated parmesan cheese to get the amazingly easy to make bruschetta pasta!

Is this Pasta Dish Gluten Free? – The Pasta is gluten free as long as you use gluten free noodles. Everything else in the dish is naturally gluten free. You can use regular pasta if you’re not gluten free.

Can I add meat to Bruschetta Pasta? – Yes, grilled chicken, steak or shrimp would go perfectly with this pasta.

What kind of tomatoes should I use to make Bruschetta Pasta? – I prefer to use cherry or grape tomatoes but any type of tomato will work for this recipe.

Will frozen spinach work in place of the fresh spinach? Yes, frozen spinach will work. You need to thaw the spinach then squeeze out most of the liquid before adding it to the pasta.

Can I use different types of cheese in this tomato pasta recipe? – Yes, you can use other cheeses for this pasta. Try using Feta cheese or soft of hard mozzarella cheese in place or along with the parmesan cheese.

Bruschetta Penne Pasta with tomatoes

What Ingredients Do You Need To Make Bruschetta Pasta?

Here’s what you’ll need to make this yummy bruschetta pasta: (See recipe card below for full recipe)

  • Pasta – You can use any kind of pasta that you like.
  • Olive Oil – You want to use extra virgin olive oil. Ideally, Italian and of decent quality.
  • Garlic – Fresh is best. Peel and mince a few cloves.
  • Butter – Use salted butter.
  • Tomatoes – Use the most fresh and flavourful tomatoes you can find! Vine ripened and grape tomatoes are especially delicious.
  • Parmesan Cheese – All kinds of parmesan work in this recipe, but freshly grated is the BEST!
  • Balsamic Vinegar – The vinegar adds a lovely tanginess to this dish.
  • Basil – Fresh basil is the only way to go.
  • Spinach – Fresh or frozen and thawed
  • Salt – A touch of salt to season the ingredients and bring out the flavours.
  • Pepper – Season to taste.

Bruschetta Penne Pasta with tomatoes

How Do You Make Bruschetta Pasta?

Here’s how to make the delicious tomato pasta: (See recipe card below for full recipe)

Step 1: Cook the pasta according to package instructions. While the pasta cooks, mince the garlic.

Step 2: In a large frying pan over a low-medium heat, add the butter and oil, then add the minced garlic. Let cook just until the garlic is fragrant, about 1 minute. Roughly chop the fresh spinach and basil and add it to the pan with the garlic.

Step 3: Drain the pasta and add it to to frying pan. Add the chopped tomato, balsamic vinegar, parmesan cheese and salt and pepper to pan. Gently mix until fully combined. Remove from the heat and serve immediately, topped with extra parmesan cheese, parsley and seasoned to taste.

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Bruschetta Penne Pasta with tomatoes

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Bruschetta Penne Pasta with tomatoes

Recipe Notes for Making The Best Bruschetta Pasta:

  • Frozen spinach will work for this recipe. You need to thaw the spinach then squeeze out most of the liquid before adding it to the pasta.
  • I prefer to use cherry or grape tomatoes but any type of tomato will work for this recipe.
  • Leftovers can be kept for for up to 2 days in the fridge, in an airtight container.
  • Bruschetta Pasts is just as good cold as it is hot. So if you’re looking for something a bit different, try making this recipe as a pasta salad.
  • 8 oz of pasta is = to around 2 cups of uncooked penne pasta. 
  • You can use any type of pasta you have on hand in your pantry for this recipe.
  • Bruschetta pasta is a great vegetarian choice. It can also be made vegan by omitting the parmesan cheese and butter!
  • If you have a lot of fresh basil. You can use 2 cups of fresh basil instead of mixing the spinach with it. This will add even more beautiful flavour to the pasta.

Bruschetta Penne Pasta with tomatoes

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Bruschetta Penne Pasta with tomatoes

Bruschetta Pasta

This Bruschetta Pasta is made with tomatoes tossed in balsamic vinegar, fresh basil, parmesan cheese and lots of garlic. The simplest ingredients are used to make this quick and super flavourful pasta dinner!
5 from 2 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: Dinner, gluten free, pasta, tomato
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Author: Lyndsay Baker

Ingredients

  • 8 oz Pasta gluten free
  • 1/4 Cup Olive Oil
  • 2 Tbsp Butter
  • 4 Cloves Garlic
  • 2 Cups Tomatoes diced
  • 1/2 Cup Parmesan Cheese fresh grated
  • 1 Tbsp Balsamic Vinegar
  • 1 Cup Basil fresh
  • 1 Cup Spinach fresh
  • 1/2 Tsp Salt
  • 1/4 Tsp Pepper

Instructions

  • Cook the pasta according to package instructions. While the pasta cooks, mince the garlic.
  • In a large frying pan over a low-medium heat, add the butter and oil, then add the minced garlic. Let cook just until the garlic is fragrant, about 1 minute. Roughly chop the fresh spinach and basil and add it to the pan with the garlic.
  • Drain the pasta and add it to to frying pan. Add the chopped tomato, balsamic vinegar, parmesan cheese and salt and pepper to pan. Gently mix until fully combined. Remove from the heat and serve immediately, topped with extra parmesan cheese, parsley and seasoned to taste.

Notes

  • 8 oz of pasta is = to around 2 cups of uncooked penne pasta. 
  • You can use any type of pasta you have on hand in your pantry for this recipe.
  • Bruschetta pasta is a great vegetarian choice. It can also be made vegan by omitting the parmesan cheese and butter!
  • I prefer to use cherry or grape tomatoes but any type of tomato will work for this recipe.

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Bruschetta Pasta

 

More Easy Gluten Free Recipes:

If you Love this Easy Gluten Free Bruschetta Pasta Recipe, check out some of my other Gluten Free Recipes Here:

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to these recipes, but please DO NOT COPY/PASTE the recipes or instructions to social media/websites. Please consider using a photo with a link to the recipe instead.

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Gluten Free Bruschetta Pasta Recipe

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Butterscotch Fudge

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 This Popular 3 ingredient Butterscotch Fudge recipe is a MUST TRY! The fun and simple Fool Proof Creamy Fudge is Incredibly Delicious! It’s a super easy recipe that comes together in just a few minutes. It’s naturally gluten free and is the perfect treat for gifting or just sharing with the family!

Butterscotch Fudge

WHAT IS BUTTERSCOTCH FUDGE?

Butterscotch Fudge is an easy to make soft and melty candy. It is very sweet and has a creamy texture. It’s incredibly delicious!

There are generally two types of homemade fudge – sweetened condensed milk or cooking the sugar, cream, and butter. I prefer the sweetened condensed milk because it makes making fudge fool-proof and super easy. In this recipe we combined deliciously creamy butterscotch fudge with a sprinkle of salt. It’s smooth and creamy. You’ll love it!

Fudge is huge a hit on dessert tables, grazing boards, and at holiday parties. Since it keeps well at room temperature, it can sit out for a few hours on a platter.

Butterscotch Fudge

WHY YOU SHOULD TRY THIS BUTTERSCOTCH FUDGE:

Here’s why this is the best fudge recipe!

  • Minimal ingredients are needed to make this butterscotch fudge.
  • It makes such a fun family cooking project.
  • It’s perfect for gifting or just sharing with the family.
  • It is gluten-free, although nobody would know just by tasting it – trust me!
  • Quick (less than 5 minutes of hands-on time) and easy to make.
  • No pans of boiling sugar or a sugar thermometer needed.
  • Easy recipe that works with any kind of chips (chocolate, peanut butter, white chocolate chips…) and sweetened condensed milk.

Butterscotch Fudge

What Ingredients Do You Need To Make Butterscotch Fudge?

Here’s what you’ll need to make this easy 3 ingredient fudge: (See recipe card below for full recipe)

  • Butterscotch Chips – Find these in the baking aisle near the chocolate morsels.
  • Sweetened Condensed Milk – Make sure to get a good quality brand (we like Eagle).
  • Salt – I use Himalayan salt but sea salt also works well.

Butterscotch Fudge

How Do You Make Butterscotch Fudge?

Here’s how to make this deliciously easy dessert: (See recipe card below for full recipe)

Step 1: Line an 8×8″ pan with parchment paper and set aside.

Step 2: In a large microwave safe bowl, add the butterscotch chips. Microwave for 1 1/2 – 2 minutes stirring a few times throughout. Then stir in the sweetened condensed milk and 3/4 of the salt. Stir the fudge until completely mixed.

Step 3: Spread the fudge into the bottom of the prepared pan and press down until the fudge is flat and even throughout then pan. Then sprinkle the top with the remaining salt.

Step 4: Refrigerate for 2 – 3 hours or until the fudge has set. Slice into 1-inch squares and store in an airtight container.

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Butterscotch Fudge

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Butterscotch Fudge

Recipe Notes For Making The Best Butterscotch Fudge:

  • If you don’t have a microwave or prefer not to use it, this recipe also works using the double-boiler method for melting chocolate.
  • Important Note: This recipe calls for sweetened condensed milk, not evaporated milk, not heavy cream, not half and half, nothing else will work. Trust me on this.
  • Feel free to omit the salt if needed. Plain unsalted butterscotch fudge is also delicious.
  • Make sure to use parchment paper to line your pan — it makes getting it back out of dish so much easier when you’re ready to serve it. Tin foil or plastic wrap wrap will also work if needed.
  • Add nuts to this fudge. Pecans and walnuts are both delicious in butterscotch fudge.
  • This easy butterscotch fudge is best stored in a cool, dry place. You can store it at room temperature or in the fridge. At room temperature, fudge can last for 1 to 2 weeks. It’s important to store it in an airtight container, with parchment paper or wax paper between layers, and out of the heat or sun. In the fridge homemade fudge will last a little longer, up to 3 weeks.
  • To Freeze the fudge. Wrap it tightly in parchment (cut or uncut) and then slide it into a freezer bag. Press the air out of the bag and freeze flat.

Butterscotch Fudge

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Butterscotch Fudge

Butterscotch Fudge

This Popular Butterscotch Fudge Recipe is a MUST TRY! The fun and simple Creamy Fudge is Incredibly Delicious!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: butterscotch, Dessert, fudge, gluten free, no bake
Prep Time: 5 minutes
2 hours
Total Time: 2 hours 5 minutes
Servings: 12
Author: Lyndsay Baker

Ingredients

  • 3 Cups Butterscotch Chips
  • 1 Can Sweetened Condensed Milk 14 oz (300 ml)
  • 1/2 Tsp Salt divided

Instructions

  • Line an 8×8″ pan with parchment paper and set aside.
  • In a large microwave safe bowl, add the butterscotch chips. Microwave for 1 1/2 – 2 minutes stirring a few times throughout. Then stir in the sweetened condensed milk and 3/4 of the salt. Stir the fudge until completely mixed.
  • Spread the fudge into the bottom of the prepared pan and press down until the fudge is flat and even throughout then pan. Then sprinkle the top with the remaining salt.
  • Refrigerate for 2 – 3 hours or until the fudge has set. Slice into 1-inch squares and store in an airtight container.

Notes

  • If you don’t have a microwave or prefer not to use it, this recipe also works using the double-boiler method for melting chocolate.
  • Important Note: This recipe calls for sweetened condensed milk, not evaporated milk, not heavy cream, not half and half, nothing else will work.

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Butterscotch Fudge

More Easy Gluten Free Recipes:

If you Love this Gluten Free Butterscotch Fudge Recipe, check out some of my other Gluten Free Dessert Recipes Here:

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

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Gluten Free Butterscotch Fudge Recipe

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No Bake Apple Cheesecake

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This Deliciously Decadent No Bake Apple Cheesecake is the best of two desserts in one! Apple Pie + Cheesecake = 1 Heavenly Dessert! It’s really quick and easy to pull together and is the perfect dessert to impress friends, family and holiday guests. Apple Pie Cheesecake is the go to dessert for any occasion! 

No Bake Apple Cheesecake

FAQ’s About Making No Bake Apple Cheesecake:

  • Is this no bake apple cheesecake gluten free? It is gluten free, though nobody would know just by tasting it – trust me!
  • Can I use homemade whipped cream? Yes, you can. But, honestly, Cool Whip holds up better because it has a stabilizing agent in it. Whipped cream is less stable, so your cheesecake may be slightly runnier.
  • How long will cheesecake keep in the fridge? Leftovers will last 3 – 4 days. After that it may become runny. Make sure to store covered in an air tight container.
  • Can I use a pre made crust for this recipe? Yes, you can although pre made gluten free pie crusts are harder to find. If you’re not on a gluten free diet, you can make this recipe with a store bought graham cracker crust, if preferred.
  • Where can I find gluten free animal cookies? I used 1 box of gluten free great value animal cookies from Walmart.
  • How long will this cheesecake stay fresh? This delicious no bake dessert can be stored in an airtight container in your refrigerator for up to five days!
  • Can I use a larger pan? – I used an 8×8-inch baking pan to make the cheesecake. You can certainly use a 9- or even 10-inch square baking dish, noting that your cheesecake bars won’t be quite as thick. You may want to use more cookie crumbs as well.
  • What kind of Apple should I use to make apple cheesecake? – I use gala apples but some other apples that work great are: Granny Smith Apples, Braeburn Apples, Pink Lady Apples, Honey-crisp Apples and Golden Delicious Apples.
  • Can I Use a springform pan instead of using a square pan? – Yes, A 9-inch springform pan can be used instead of the square cake, if preferred. Pour the crumb mixture into the bottom of the springform pan and press onto bottom of pan.

No Bake Apple Cheesecake

What Ingredients Do You Need To Make No Bake Apple Cheesecake?

Here’s what you’ll need to make this easy no-bake cheesecake: (See recipe card below for full recipe)

For the Crust:

  • Animal Cookie Crumbs – gluten free
  • Butter
  • Brown Sugar

For Cheesecake Filling:

  • Cream Cheese
  • Sweetened Condensed Milk
  • Whipped Topping

For The Apple Pie Topping: 

  • Apples
  • Butter
  • Brown Sugar
  • Cinnamon
  • Corn Starch 
  • Water

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No Bake Apple Cheesecake

How Do You Make No Bake Apple Cheesecake?

Here’s how to make this deliciously easy dessert: (See recipe card below for full recipe)

Step 1: Peel, core, and chop the apples. Melt butter over medium heat. Stir in apples, sugar and cinnamon. Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened. In a small dish combine cornstarch and 2 tablespoons water. Add to the pan while stirring and continue to cook until apples are soft (not mushy) and filling is thickened. Let bubble 1 minute. Then cool.

Step 2: Line an 8×8-inch square pan with parchment paper and set aside. To make the crust, use a food processor to grind the animal crackers into crumbs. In a mixing bowl, mix the crumbs with the melted butter and the brown sugar. Once the crumb mixture is well combined, press it into the prepared pan using the bottom of a cup. Continue pressing until the entire crust is firm. Place the prepared crust into the freezer while you make the filling.

Step 3: Make the cheesecake filling. Using a mixer and a large mixing bowl, beat the cream cheese until soft. Add the sweetened condensed milk and mix until smooth. Next gently fold in the whipped topping. A rubber spatula works perfectly for this! Be careful not to knock the air out of the whipped cream. 

Step 4: Spread the cheesecake filling into the prepared crust. Then spread the cooled apple pie filling on top. Cover and refrigerate for  3-4 hours or until set. For best results make the night before and let it sit in the fridge overnight.

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No Bake Apple Cheesecake

MORE GLUTEN FREE NO-BAKE DESSERT RECIPES:

No Bake Apple Cheesecake

Recipe Notes For Making The Best No Bake Apple Cheesecake:

  • Real whipped cream can be used in place of the whipped topping. Whipped cream is less stable than whipped topping, so your pie may be slightly runnier.
  • Use a different kind of cookie crumb crust, such as one made from gluten free graham crackers, shortbread cookies, or even gingersnaps taste good with lemons or limes.
  • Use store bought apple pie filling if preferred.
  • This cheesecake can be stored in the refrigerator for up to 3 days. Place the cheesecake in an airtight container before storing.
  • Use full-fat, brick-style cream cheese. Otherwise the cheesecake bars won’t set.
  • Pack the crust tightly into the pan. I like to use a flat bottomed glass or measuring cup to help press down the crumbs.
  • A 9-inch springform pan can be used instead of the square cake, if preferred. Pour the crumb mixture into the bottom of the springform pan  press onto bottom of pan.

No Bake Apple Cheesecake

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No Bake Apple Cheesecake

No Bake Apple Cheesecake

This Deliciously Decadent No Bake Apple Cheesecake is the best of two desserts in one! Apple Pie + Cheesecake = 1 Heavenly Dessert! It's really quick and easy to pull together and is the perfect dessert to impress friends, family and holiday guests.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: apple, cheesecake, gluten free, no bake
Prep Time: 15 minutes
4 hours
Total Time: 4 hours 15 minutes
Servings: 9
Author: Lyndsay Baker

Ingredients

For the Crust:

  • 1 Cup Animal Cookie Crumbs gluten free
  • 2 Tbsp Butter melted
  • 2 Tbsp Brown Sugar

For the Cheesecake Filling:

  • 8 oz Cream Cheese
  • 14 oz Sweetened Condensed Milk
  • 8 oz Whipped Topping

For the Apple Topping:

  • 4 Apples
  • 1/3 Cup Butter
  • 2 Tbsp Brown Sugar
  • 1 Tsp Cinnamon
  • 1 Tbsp Corn Starch
  • 2 Tbsp Water

Instructions

  • Peel, core, and chop the apples. Melt butter over medium heat. Stir in apples, sugar and cinnamon. Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened. In a small dish combine cornstarch and 2 tablespoons water. Add to the pan while stirring and continue to cook until apples are soft (not mushy) and filling is thickened. Let bubble 1 minute. Then cool.
  • Line an 8x8-inch square pan with parchment paper and set aside. To make the crust, use a food processor to grind the animal crackers into crumbs. In a mixing bowl, mix the crumbs with the melted butter and the brown sugar. Once the crumb mixture is well combined, press it into the prepared pan using the bottom of a cup. Continue pressing until the entire crust is firm. Place the prepared crust into the freezer while you make the filling.
  • Make the cheesecake filling. Using a mixer and a large mixing bowl, beat the cream cheese until soft. Add the sweetened condensed milk and mix until smooth. Next gently fold in the whipped topping. A rubber spatula works perfectly for this! Be careful not to knock the air out of the whipped cream. 
  • Spread the cheesecake filling into the prepared crust, then spread the cooled apple pie filling on top. Cover and refrigerate for  3-4 hours or until set. For best results make the night before and let it sit in the fridge overnight. Serve chilled.

Notes

  • A 9-inch springform pan can be used instead of the square cake, if preferred. Pour the crumb mixture into the bottom of the springform pan  press onto bottom of pan.

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No Bake Apple Cheesecake

 

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Gluten Free No Bake Apple Cheesecake Recipe

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Pumpkin Dip with Maple Pecans

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This Pumpkin Dip with Maple Pecans is a rich and creamy dip that’s perfect for fall gatherings or family dessert! Pumpkin dip is a fun treat made for sharing. It’s a quick and easy flavourful dessert dip that can be whipped up in minutes. The delicious pumpkin dip turns those cookies in the pantry, or fruit in the fridge, into the perfect autumn treat.

Pumpkin Dip

FAQ’s about Making Pumpkin Dip:

Is Pumpkin Dip Gluten Free? – Yes! This Pumpkin Dip Recipe is naturally gluten free. The dip can be made low carb and keto friendly as well by switching the sugar for powdered erythritol, xylitol, monk fruit or stevia.

Can I Make This Dip Ahead of Time? – Yes! You can absolutely make this dip ahead of time to use for a party, gathering, potluck, Halloween party or snack. Let it chill out in the refrigerator for a few hours or overnight.

How Do You Serve the Pumpkin Dip? – This makes a great party dip, served with gluten free shortbread cookies, graham crackers, gingersnaps, sliced apples, pretzels or vanilla wafer cookies.

How Do You Make This Dip Lighter? – Use light cream cheese instead of full-fat cream cheese to make it lighter with less calories.

What Spices are in Pumpkin Pie Spice? – Pumpkin spice (a.k.a. pumpkin pie spice) is an aromatic blend of cinnamon, nutmeg, cloves, and ginger. Sometimes allspice is included.

Can I use table Syrup Instead of Maple Syrup? – Yes, you can swap out the maple syrup for table syrup if needed. The table syrup will also work for this recipe.

Pumpkin Dip

What Ingredients Do You Need To Make Pumpkin Dip?

Here’s what you’ll need: (See recipe card below for full printable recipe)

  • Pumpkin Puree – Don’t use pumpkin pie filling, it contains wheat flour
  • Cream Cheese
  • Powdered Sugar
  • Cinnamon
  • Pumpkin Pie Spice
  • Pecans
  • Maple Syrup

Pumpkin Dip

How Do You Make Pumpkin Dip?

Here’s how to make it: (See recipe card below for full printable recipe)

Step 1: Let the cream cheese come to room temperature. Preheat oven to 350 F. In a small bowl, cover the pecans with 1 Tbsp of maple syrup. Mix until the pecans are fully coated in the syrup. Then place them onto a parchment paper covered baking tray. Bake for 4-5 minutes, then stir them around before letting cool.

Step 2: In a large mixing bowl, use a mixer to soften the cream cheese. Mix in the pumpkin puree about a 1/3 at a time. Next mix in the powdered sugar, cinnamon, pumpkin pie spice and 2 Tbsp of the maple syrup.

Step 3: Place the pumpkin dip into a large serving bowl. Cover and chill in the fridge for at least 2 hours. Chop up the cooled maple pecans. Then cover the top of the dip with them. Next, drizzle the remaining 1 Tbsp of maple syrup over the top. Serve with gluten free shortbread cookies, graham crackers, gingersnap cookies or apple slices.

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Pumpkin Dip

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Pumpkin Dip

Tips For Making The Best Pumpkin Dip:

  • Important Note: Use pumpkin puree, not pumpkin pie filling. Canned pumpkin pie filling contains wheat flour. 
  • Use softened cream cheese.
  • Pumpkin dip will keep within the refrigerator for up to 3 days.
  • The maple syrup can be swapped out for honey or table syrup. It can also be omitted if preferred.
  • Try walnuts instead of pecans.
  • Regular sugar or brown sugar can be used in place of the powdered sugar.
  • For a lower-fat version of this recipe, substitute light cream cheese.
  • Use 2 Tsp of cinnamon and skip the pumpkin pie spice if needed.
  • Make it sugar free by switching out the sugar for powdered erythritol, xylitol, monk fruit or stevia.

Pumpkin Dip with Maple Pecans

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Pumpkin Dip with Maple Pecans

Pumpkin Dip with Maple Pecans

This Pumpkin Dip with Maple Pecans is a rich and creamy dip, perfect for any fall gathering or dessert! 
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Dessert, Dip, gluten free, Pumpkin
Prep Time: 10 minutes
2 hours
Total Time: 2 hours 10 minutes
Servings: 8
Author: Lyndsay Baker

Ingredients

  • 1 Can Pumpkin Puree 15 oz
  • 8 oz Cream Cheese
  • 1/2 Cup Powdered Sugar
  • 1 Tsp Cinnamon
  • 1 Tsp Pumpkin Pie Spice
  • 4 Tbsp Maple Syrup divided
  • 1/3 Cup Pecans

Instructions

  • Let the cream cheese come to room temperature. Preheat oven to 350 F. In a small bowl, cover the pecans with 1 Tbsp of maple syrup. Mix until the pecans are fully coated in the syrup. Then place them onto a parchment paper covered baking tray. Bake for 4-5 minutes, then stir them around before letting cool.
  • In a large mixing bowl, use a mixer to soften the cream cheese. Mix in the pumpkin puree about a 1/3 at a time. Next mix in the powdered sugar, cinnamon, pumpkin pie spice and 2 Tbsp of the maple syrup. Mix until smooth.
  • Place the pumpkin dip into a large serving bowl. Cover and chill in the fridge for at least 2 hours. Chop up the cooled maple pecans. Then cover the top of the dip with them. Next, drizzle the remaining 1 Tbsp of maple syrup over the top. Serve with gluten free shortbread cookies, graham crackers, gingersnap cookies or apple slices.

Notes

Important Note: Use pumpkin puree, not pumpkin pie filling. Canned pumpkin pie filling contains wheat. 
 

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Pumpkin Dip with Maple Pecans

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Gluten Free Whipped Pumpkin Dip Recipe

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Cucumber Cream Cheese Spread

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This 5 Ingredient Cucumber Cream Cheese Spread is called “cucumber crack” because it’s highly addictive! The combination of creamy cream cheese and cool cucumber is sure to be a hit at home or at any gathering. This spread works well as a topping for crackers, or as a dip for chips or your favourite veggies. It also makes an incredible topping for burgers and sandwiches. 

Cucumber Cream Cheese Spread

FAQ’s About Making Cucumber Cream Cheese Spread:

Is Cucumber Cream Cheese Spread Gluten Free? – Yes! This Cucumber Cream Cheese Spread Recipe is naturally gluten free. The spread is low carb and keto friendly as well!

How Should I Eat Cucumber Spread? – This spread works well on burgers and sandwiches, as a topping for crackers, or as a dip for chips or your favourite veggies.

What Else Can I Add to the Cucumber Spread? – You can customize it to your tastes—add in some diced onion for a savoury kick, or even some chopped herbs like parsley or dill.

How Do You Make This Spread Lighter? – Use light cream cheese instead of full-fat cream cheese to make it lighter with less calories.

Can I Make This Spread Ahead of Time? – Yes! You can absolutely make this spread ahead of time to use for a party, gathering, potluck, or snack. Let it chill out in the refrigerator for a few hours or overnight.

Can I Grate the Cucumber Instead of Dicing It? – Yes you can, although I do prefer it finely chopped rather than grated. If you prefer to grate the cucumber, you’ll need to squeeze out a little more of the water before adding to the cream cheese mix. Otherwise, the mixture will end up watery.

Cucumber Cream Cheese Spread

What Ingredients Do You Need to Make Cucumber Cream Cheese Spread?

This spread only uses 5 simple and budget-friendly ingredients. Here’s what you’ll need: (See recipe card below for full printable recipe)

  • Cucumber – Seedless English Cucumbers
  • Green Onion
  • Cream Cheese
  • Garlic – Puree
  • Salt

Cucumber Cream Cheese Spread

How Do You Make Cucumber Cream Cheese Spread?

Here’s how to make it: (See recipe card below for full printable recipe)

Step 1: Finley dice the cucumber and use a thick paper towel, tea towel or cheese cloth to squeeze out most of the liquid. Then, chop up the green onion.

Step 2: In a mixing bowl, add the cream cheese, garlic puree and salt. Mix (using a stiff spoon or mixer) until softened. Then add the cucumber and green onion, stirring until fully combined.

Step 3: Refrigerate until ready to serve. Enjoy!

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Cucumber Cream Cheese Spread

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Cucumber Cream Cheese Spread

Recipe Notes For Making The Best Cucumber Cream Cheese Spread:

  • The spread will last up to 4 days in the fridge. Store the cucumber spread in a container with a tight-fitting lid or covered with plastic wrap.
  • Feel Free to Increase the garlicky goodness if desired.
  • Top with chopped fresh herbs like parsley, chives, basil, or dill before serving!
  • Swap out the green onion for shallots or scallions for a more delicate flavour.
  • To cut down on calories, use low-fat cream cheese spread instead of regular cream cheese.
  • Add a dash of lemon or lime juice for a tangier taste.
  • You can mince the garlic or use garlic powder instead of using garlic puree if preferred.
  • Only a small amount of liquid squeezed out of the diced cucumbers. You could skip that step if needed. The spread will still be quite thick.

Cucumber Cream Cheese Spread

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Cucumber Cream Cheese Spread

Cucumber Cream Cheese Spread

This 5 Ingredient Cucumber Cream Cheese Spread is called "cucumber crack" because it's highly addictive! The combination of creamy cream cheese and cool cucumber is sure to be a hit at home or at any gathering.
5 from 4 votes
Print Pin Rate
Course: Appetizer, Snack
Cuisine: American
Keyword: Appetizer, gluten free, Low Carb, snacks
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Author: Lyndsay Baker

Ingredients

  • 1 Cup English Cucumber finely diced
  • 1/4 Cup Green Onion diced
  • 8 Oz Cream Cheese
  • 1 Tsp Garlic puree
  • 1/2 Tsp Salt

Instructions

  • Finley dice the cucumber and use a thick paper towel, tea towel or cheese cloth to squeeze out most of the liquid. Then, chop up the green onion.
  • In a mixing bowl, add the cream cheese, garlic puree and salt. Mix (using a stiff spoon or mixer) until softened. Then add the cucumber and green onion, stirring until fully combined.
  • Refrigerate until ready to serve. Enjoy!

Notes

  • Serve with gluten free crackers, potato chips, tortilla chips, veggies, or spread on a burger or cucumber sandwich.
  • Top with chopped fresh herbs like parsley, chives, basil, or dill before serving!

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Cucumber Cream Cheese Spread

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Gluten Free Cucumber Cream Cheese Spread Recipe

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Flourless Peanut Butter Cookies

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These tried-and-true Flourless Peanut Butter Cookies may be the simplest cookie ever made! The naturally gluten-free flourless cookies are made with just a few pantry staples, you likely have in your kitchen already. The delicious peanut butter chocolate chip cookies come together in just a few minutes and are a long time family favourite!

Flourless Peanut Butter Cookies

FAQ’S ABOUT MAKING FLOURLESS PEANUT BUTTER COOKIES:

Can I use Natural Peanut butter for these cookies? – No, a “traditional” peanut butter like Jif or Skippy is best in this flourless peanut butter cookie recipe. Homemade or natural peanut butters don’t always work as well in baked goods.

Can I freeze flourless peanut butter cookies? – Yes, both the flourless cookie dough and the baked cookies freeze extremely well. If baking frozen cookie dough, add a minute or two to the total bake time.

Are Flourless Peanut Butter Cookies Gluten Free? – Yes! These flourless cookies are naturally gluten free and perfect for a gluten-free diet!

Are Flourless Peanut butter cookies Dairy Free? – No, this recipe uses chocolate chips with usually use dairy. That being said, you can find dairy free chocolate chips or you could skip the chocolate chips making the recipe dairy free.

Flourless Peanut Butter Cookies

WHAT INGREDIENTS DO YOU NEED TO MAKE FLOURLESS PEANUT BUTTER COOKIES?

Here’s what you’ll need to make these easy gluten free cookies: (See recipe card below for full printable recipe)

  • Peanut Butter – Use smooth peanut butter for the best results.
  • Margarine
  • Brown Sugar
  • White Sugar
  • Egg
  • Baking Soda
  • Chocolate Chips

Flourless Peanut Butter Cookies

HOW DO YOU MAKE FLOURLESS PEANUT BUTTER COOKIES?

Here’s how to make these easy 7 ingredient Peanut Butter Cookies: (See recipe card below for full printable recipe)

Step 1: Preheat oven to 350°F. Line two baking sheets with parchment paper.

Step 2: In a large mixing bowl, mix together the peanut butter, margarine, brown sugar and white sugar. Mix until the sugar is fully combined with the peanut butter, then mix in the egg. Add the baking soda and mix the dough really well. The dough will thicken as it’s stirred. Next, stir the chocolate chips.

Step 3: Drop the dough into mounds onto the prepared baking sheets. Flatten with your fingers, a spoon or a fork. Bake until crisp, 12-15 minutes. Cool on the baking sheet for 5 minutes then transfer to a rack. Enjoy!

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Flourless Peanut Butter Cookies

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Flourless Peanut Butter Cookies

RECIPE NOTES FOR MAKING THE BEST FLOURLESS PEANUT BUTTER COOKIES:

  • The cookies will keep in an airtight container at room temperature for up to 5 days.
  • For best results, use a smooth and creamy commercial peanut butter, like Skippy. (I do not recommend all-natural or chunky peanut butter.)
  • The cookies can be frozen for up to 3 months but make sure the cookies are completely cooled, and then transfer them to an airtight container lined with parchment paper or freezer-safe bag before storing them in the freezer.
  • The cookie dough can be frozen for up to 3 months. Scoop the dough into balls,  let set on a baking sheet in the freezer, then place in a sealable bag. Bake as needed directly from the freezer.
  • The margarine can be left out if this recipe if preferred.
  • This recipe uses chocolate chips with usually contain dairy. That being said, you can find dairy free chocolate chips or you could skip the chocolate chips making the recipe dairy free.
  • To make the cookies vegan, substitute the egg for a flax egg, which is made by mixing together 1 tablespoon flaxseed with 2 tablespoons water and letting it rest for 5 minutes. Also use vegan chocolate chips.
  • You can bake these cookies without using parchment paper. I definitely recommend using parchment paper if possible but if you don’t have any, you can just lightly grease the pan instead.

Flourless Peanut Butter Cookies

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Flourless Peanut Butter Cookies

Flourless Peanut Butter Cookies

These tried-and-true Flourless Peanut Butter Cookies are naturally gluten-free and come together in just a few minutes!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: chocolate, cookies, Dessert, gluten free, peanut butter
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 18 cookies
Author: Lyndsay Baker

Ingredients

  • 1 Cup Peanut Butter creamy
  • 2 Tbsp Margarine
  • 1/2 Cup Brown Sugar
  • 1/2 Cup White Sugar
  • 1 Egg
  • 1 Tsp Baking Soda
  • 3/4 Cup Chocolate Chips

Instructions

  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
     
  • In a large mixing bowl, mix together the peanut butter, margarine, brown sugar and white sugar. Mix until the sugar is fully combined with the peanut butter, then mix in the egg. Add the baking soda and mix the dough really well. The dough will thicken as it's stirred. Then, stir the chocolate chips.
  • Drop the dough into mounds onto the prepared baking sheets. Flatten with your fingers, a spoon or a fork. Bake until crisp, 10-12 minutes. Cool on the baking sheet for 5 minutes then transfer to a rack. Enjoy!

Notes

Tip: These cookies will take around 10 minutes to bake, but I like to start checking them at around 8 minutes. They should be firm to the touch and browning at the edges ever so slightly.
Storage: When the cookies are completely cool, they can be stored in an airtight container or frozen.

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Flourless Peanut Butter Cookies

 

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GLUTEN FREE FLOURLESS PEANUT BUTTER COOKIES

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Texas Chili Recipe

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This flavourful Texas Chili Recipe is made with tender chunks of beef, plenty of spicy seasoning, and no beans! It makes an easy dinner and is perfect for entertaining, for Game Day, or for cozy evenings with the Family.

Texas Chili Recipe

FAQ’s About Making Texas Chili Recipe:

What is the Difference Between Texas Chili and Regular Chili? – Texas Chili is made without Beans and uses stew beef instead of ground beef. It’s designed to let the flavours of beef and peppers prevail, and only uses stew beef, peppers and chili sauce.

When Should I Make Texas Chili? Texas Chili is perfect for game day, tailgate parties, cookouts and crockpots!

Can I eat Texas Chili if I’m on a Gluten Free diet? – Yes! This Texas Chili Recipe is naturally gluten free.

Can I Make a Homemade Chili Sauce Instead of Using a Store Bought One? – Yes, you can make your own chili sauce. The best peppers to use are sweet dried chiles like costeño, New Mexico, or choricero, hot dried chiles such as arbol, ancho, mulatto, ñegro, or pasilla. These peppers make a delicious chili sauce but they can be hard to find depending on where you live.

What Do You Serve Texas Chili With? – Serve the rich and flavourful chili alone or with tortilla chips, chopped cilantro, sour cream and shredded cheddar.

Texas Chili Recipe

What Ingredients Do You Need to Make Texas Chili?

Here’s how to make this delicious Texas chili: (See recipe card below for full printable recipe)

  • Boneless Beef Chuck Roast (or use beef stew meat)
  • Olive Oil
  • Onions
  • Garlic
  • Bottle of Chili Sauce 
  • Beef Broth
  • Jalapeños
  • Cumin
  • Chili Powder
  • Garlic Powder
  • Brown Sugar
  • Salt
  • Pepper

Texas Chili Recipe

How Do You Make Texas Chili?

To make this delicious Tex Mex Chili: (See recipe card below for full printable recipe)

Step 1: In a large frying pan or skillet over medium heat, add the oil, then the beef to the pan. Cover the beef with the cumin, chili powder and salt and pepper. Stir the beef until it’s well coated in the spice, then brown until nice and seared and mostly cooked through.

Step 2: Chop up, then add the onion to the pan with the beef. Next mince the garlic and add it along with the onion. Let cook for a minute or 2 or until the onion is softened.

Step 3: Add the beef broth to the pan and stir well. Let simmer for 4 -5 minutes, then chop the jalapeños into 1/2 inch pieces and add them to the chili. (for considerably less heat, remove the ribs and seeds)

Step 4: Add the chilli sauce to the pan. (if your pan is too small, transfer to a pot or slow cooker before adding the chili sauce) Stir until the sauce is fully incorporated into the chili.  Then stir in the brown sugar.

Step 5: Simmer, uncovered, for 1 to 1 ½ hours stirring occasionally so it doesn’t stick. If it becomes too thick, add more stock as needed. Serve with tortilla chips, sour cream and shredded cheddar.

Texas Chili Recipe

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Texas Chili Recipe

Recipe Notes For Making The Best Texas Chili:

  • Leftovers will keep about 4-5 days in the fridge and easily reheat on the stove top or in the microwave.
  • This chili freezes perfectly. Once cooled, pack it into freezer containers or freezer bags. It will keep for up to four months.
  • Remove the ribs and seeds from the jalapeños unless you like your chili extra spicy. I recommend removing most of the ribs and seeds from the jalapeño peppers. That way you get their wonderful flavour and a just little bit of heat.
  • I find that 1 teaspoon of salt is perfect BUT if you are sensitive to salt, then I recommend starting with less and adding to taste.
  • This recipe can be made in the crockpot/ slow cooker. Transfer the chili to the crockpot after you’ve added all the ingredients, then let simmer on high for 4 hours or on low for 6 hours.
  • Using bottled chili sauce. I live in a rural area, where most of the chilis aren’t easily available. I prefer to use a pre made chili sauce for that reason. Feel free to use a homemade chili sauce or another brand if preferred.

Texas Chili Recipe

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Texas Chili Recipe

Texas Chili Recipe

This flavourful Texas Chili Recipe stands out from the rest, thanks to tender chunks of beef, plenty of spicy seasoning, and no beans!
5 from 2 votes
Print Pin Rate
Course: Dinner
Cuisine: American, American / Mexican, Tex Mex
Keyword: beef, Dinner, gluten free, Tex Mex
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 4
Author: Lyndsay Baker

Ingredients

  • 2 lbs Boneless Beef Chuck Roast, trimmed and cubed  (or use beef stew meat)
  • 1 Tbsp Olive oil
  • 2 Onions small
  • 6 Cloves Garlic
  • 1 Bottle Chili Sauce 455 ml
  • 2 Cups Beef Broth
  • 6 Jalapeños
  • 1 Tsp Cumin
  • 1 Tbsp Chili Powder
  • 1 Tbsp Brown Sugar
  • 1 Tsp Salt
  • 1/2 Tsp Pepper

Instructions

  • In a large frying pan or skillet over medium heat, add the oil, then the beef to the pan. Cover the beef with the cumin, chili powder and salt and pepper. Stir the beef until it's well coated in the spice, then brown until nice and seared and mostly cooked through.
  • Chop up, then add the onion to the pan with the beef. Next mince the garlic and add it along with the onion. Let cook for a minute or 2 or until the onion is softened.
     
  • Add the beef broth to the pan and stir well. Let simmer for 4 -5 minutes, then chop the jalapeños into 1/2 inch pieces and add them to the chili. (for considerably less heat, remove the ribs and seeds)
  • Add the chilli sauce to the pan. (if your pan is too small, transfer to a pot or slow cooker before adding the chili sauce) Stir until the sauce is fully incorporated into the chili.  Then stir in the brown sugar.
  • Simmer, uncovered, for 1 to 1 ½ hours stirring occasionally so it doesn’t stick. If it becomes too thick, add more stock as needed. Serve with tortilla chips, sour cream and shredded cheddar. 

Notes

  • This recipe can be made in the crockpot/ slow cooker. Transfer the chili to the crockpot after you've added all the ingredients then let simmer on high for 4 hours or on low for 6 hours. 
  • Use diced boneless chuck roast or beef stew meat for this recipe. Either option will work well!
  • If using stewing beef, the slow cooker is a great option because it will also help ensure the beef gets nice and tender. 

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Texas Chili Recipe

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GLUTEN FREE TEXAS CHILI RECIPE

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Creamy Jalapeño Sauce

by Leave a Comment

This incredibly easy to make Creamy Jalapeño Sauce tastes great on everything. It’s a must-make if you like Jalapeños! The delicious sauce is perfect for adding flavour to tacos, nachos, or burgers and is amazing as a topping for steak, chicken or fish. It can be made as spicy or as mild as you want it to be, depending on how many seeds you add. 

Creamy Jalapeño Sauce

FAQ’s about Making Creamy Jalapeño Sauce

Is this Creamy Jalapeño Sauce Spicy? –  No, it’s not spicy. If all of the seeds are removed, there is only very slight heat. If you like your jalapeño sauce spicy, you can mix some of the jalapeño seeds in or add chili pepper flakes, cayenne pepper.

What do you put Creamy Jalapeño Sauce on? – This is one of keep in the fridge and put on everything kind of sauces. Some of my favourite things to put this sauce on are: tacos, nachos, burgers, hot dogs, baked potatoes, salads, eggs and steak. I’m sure it would be so good on many other things too.

Can I eat Creamy Jalapeño Sauce if I’m on a Gluten Free diet? – Yes! Creamy Jalapeño Sauce is naturally gluten free. The delicious taco sauce is low carb and keto approved as well. 

Is Creamy Jalapeño Sauce Vegan? – Yes, this Creamy Jalapeño Sauce can easily be made dairy free, vegetarian and vegan by skipping the sour cream. The sauce will still be deliciously creamy without the sour cream. So feel free to skip it if you’d prefer to.

Can I use a food processor instead of using a blender? – It may not be as smooth as a blender, but it will work out well.

What oil should I use to make Jalapeño Sauce? – I’ve used olive oil, avocado oil and a more neutral oil like sunflower or canola oil. I personally don’t think it matters that much and prefer either avocado or olive oil. However, some people prefer canola oil for a more neutral flavour.

Creamy Jalapeño Sauce

What Ingredients Do You Need to Make Creamy Jalapeño Sauce?

Here’s what you’ll need to make this delicious jalapeño taco sauce: (See recipe card below for full printable recipe)

  • Jalapeños – Fresh
  • Onion – Small yellow onion
  • Garlic – Fresh Cloves
  • Sour Cream – Optional (can be skipped if preferred)
  • Lime juice – Can be swapped out for white vinegar
  • Salt – I use sea salt
  • Oil – Avocado or olive oil

Creamy Jalapeño Sauce

How Do You Make Creamy Jalapeño Sauce?

Here’s how to make this creamy jalapeño sauce: (See recipe card below for full printable recipe)

Step 1: Remove the ribs and seeds from the jalapeños then slice them into 1/2 inch slices. Dice the onion and garlic.

Step 2: Add the jalapeños, onions and garlic to a pot and add just enough water to cover. Bring to a boil and let simmer for 10 – 12 minutes. Strain the peppers but make sure to keep some of the water for later.

Step 3: Add the cooked jalapeños, onions and garlic to a blender along with the lime juice, sour cream and salt. Add 1/4 cup of the jalapeño water and blend until smooth, 1 -2 minutes. (add a little more of the jalapeño water if needed)

Step 4: While the blender is still running, gradually pour in the oil. Continue processing until the mixture becomes creamy.

Step 5: Chill in the refrigerator until you’re ready to serve it. Enjoy!

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Creamy Jalapeño Sauce

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Creamy Jalapeño Sauce

Recipe Notes For Making The Best Creamy Jalapeño Sauce:

  • Remove the ribs and seeds from the jalapeños unless you like your sauce extra spicy. I recommend removing the ribs and seeds from the jalapeño peppers. That way you get their wonderful flavour and a little bit of heat, but not overwhelmingly so.
  • If you’d like to add little spice to your jalapeño sauce, you can add some or all of the jalapeño seeds along with the jalapeño.
  • Store the sauce in an airtight container in the fridge for up to 1 week.
  • You can use a food processor instead of using a blender. It may not be as smooth as a blender, but it will work out well.
  • The jalapeños, onions and garlic can be sautéed in a frying pan instead of being boiled, if preferred.
  • I find that 1 teaspoon of salt is perfect BUT if you are sensitive to salt, then I recommend starting with less and adding to taste.
  • Adding sour cream is optional. The sauce can easily be made dairy free, vegetarian and vegan by skipping the sour cream. It will still be deliciously creamy without the sour cream. So feel free to skip it if you’d prefer to.

Creamy Jalapeño Sauce

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Creamy Jalapeño Sauce

Creamy Jalapeño Sauce

This incredibly easy to make Creamy Jalapeño Sauce tastes great on everything. It's a must-make if you like Jalapeños! The delicious sauce is perfect for adding flavour to tacos, nachos, or burgers and is amazing as a topping for steak, chicken or fish.
5 from 4 votes
Print Pin Rate
Course: Sauce
Cuisine: American / Mexican
Keyword: gluten free, Jalapeno, sauce, taco
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 18 minutes
Servings: 12
Author: Lyndsay Baker

Ingredients

  • 10 Jalapeños
  • 1 small Onion
  • 4 cloves Garlic
  • 2 Tbsp Sour Cream optional
  • 2 Tbsp Lime Juice
  • 1 Tsp Salt
  • 1/2 Cup Oil

Instructions

  • Remove the ribs and seeds from the jalapeños then slice them into 1/2 inch slices. Dice the onion and garlic.
  • Add the jalapeños, onions and garlic to a pot and add just enough water to cover. Bring to a boil and let simmer for 10 - 12 minutes. Strain the peppers but make sure to keep some of the water for later. 
  • Add the cooked jalapeños, onions and garlic to a blender along with the lime juice, sour cream and salt. Add 1/4 cup of the jalapeño water and blend until smooth, 1 -2 minutes. (add a little more of the jalapeño water if needed) 
     
  • While the blender is still running, gradually pour in the oil. Continue processing until the mixture becomes creamy. (you can turn off the blender and add the oil if needed)
  • Chill in the refrigerator until you're ready to serve it. Enjoy!
     

Notes

  • Adding sour cream is optional. The sauce can easily be made dairy free, vegetarian and vegan by skipping the sour cream. It will still be deliciously creamy without the sour cream. So feel free to skip it if you'd prefer to. 
  • I like the sauce on the milder side, so I seeded and ribbed the jalapeños before chopping, but you can leave the seeds and ribs in if you prefer it spicy.
  • I’ve used olive oil, avocado oil and a more neutral oil like sunflower or canola oil. I personally don’t think it matters that much and prefer either avocado or olive oil. However, some people prefer canola oil for a more neutral flavour.

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Creamy Jalapeño Sauce

 

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Gluten Free Creamy Jalapeño Sauce Recipe

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Pickle De Gallo

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 This Pickle de Gallo combines the delicious crunch and flavours of dill pickles with the snackability of Pico de Gallo. The recipe comes together in just minutes and is fresh, healthy, low carb and low calorie. Serve it as a dip with tortilla chips, or as a topping for burgers, hot dogs or grilled chicken. 

Pickle De Gallo

FAQ’s About Making Pickle De Gallo

What is Pickle De Gallo? – Pickle De Gallo is a twist on a traditional Pico de Gallo. Pickles replace fresh tomato in a fresh, chunky pickle salsa/ topping. It’s so simple and yet gives such a great boost of flavours, putting it on the map as an awesome condiment.

What do you serve Pickle De Gallo with? – My favourite thing to serve with pickle de gallo is tortilla chips or plain ruffles potato chips.

Can Pickle De Gallo be used as a topping? Yes, it’s amazing as a topping on tacos, burritos, nachos, hotdogs, burgers, sandwiches, grilled chicken, pork or salmon.

What Kind of pickle should I use? –  I recommend a garlicky Kosher-style dill pickle. Pickles from the refrigerated section are especially nice, because they maintain their bite. However, any dill pickle will work for this recipe.I don’t recommend sweet or bread & butter pickles for this recipe.

Is Pickle De Gallo spicy? – No, it’s not spicy. The recipe uses 1 jalapeno pepper but if all of the seeds are removed, there is only very slight heat. If you like your salsa spicy, you can mix some of the jajapeno seeds in with the jalapeno or add chili pepper flakes, cayenne pepper, or chili powder.

Can I eat Pickle De Gallo if I’m on a Gluten Free diet? – Yes! Pickle de gallo is naturally gluten free. The delicious pickle salsa is low carb and keto approved as well. 

Is Pickle De Gallo Vegan? – Yes, Pickle de gallo is dairy free, vegetarian and vegan. 

Pickle De Gallo

What Ingredients Do you Need To Make Pickle De Gallo?

Here’s what you’ll need to make this pickle salsa: (See recipe card below for full recipe)

  • Pickles – use dill pickles. Chop them up into equal sized, small pieces
  • Red Pepper – diced
  • Onion – diced
  • Jalapeno – seeds removed
  • Garlic – fresh minced
  • Dill – fresh
  • Pickle Juice – from the jar

Pickle De Gallo

How Do You Make Pickle De Gallo?

Here’s how to make this easy fresh pickle salsa: (See recipe card below for full printable recipe)

Step 1: Dice the pickles, red pepper, onion, jalapeno and garlic very small and uniform. Then chop the fresh dill.

Step 2: Stir together all ingredients in a medium bowl. Allow to rest in refrigerator for about 1 hour to allow the flavours to develop. Toss again before serving.

Step 3: Enjoy as a dip/salsa with tortilla chips or relish on a hot dog or grilled chicken!

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Pickle De Gallo

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Pickle De Gallo

Recipe Notes For Making The Best Pickle De Gallo:

  • Leftovers should be stored in an airtight container in the fridge and eaten within 4 days.
  • You can serve this immediately, but the chill time allows the flavours to meld & marry nicely.
  • To add a little spice to your pickle de gallo, you can add some of the jalapeno seeds along with the jalapeno. You can also use 2 or 3 jalapenos if desired. Another option is to add a few dashes of hot sauce to the mix.
  • You can leave out the jalapeno if you prefer to but if you remove all the seeds, the jalapeno only adds a very slight amount of heat.
  • Red bell pepper can be replaced with yellow, green or orange bell pepper.
  • Don’t Freeze this salsa. Because of the fresh, uncooked vegetables, this is not a good candidate for freezing. Freezing it would change the consistency of the salsa.

Pickle De Gallo

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Don’t miss any recipes like this Pickle De Gallo. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

★DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!★

Pickle De Gallo

Pickle De Gallo

This Pickle de Gallo combines the delicious crunch and flavours of dill pickles with the snackability of Pico de Gallo. The recipe comes together in just minutes and is fresh, healthy, low carb and low calorie. Serve it as a dip with tortilla chips, or as a topping for burgers, hot dogs or grilled chicken. 
5 from 6 votes
Print Pin Rate
Course: Appetizer, Snack
Cuisine: American
Keyword: Appetizer, Dip, gluten free, Pickle
Prep Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Author: Lyndsay Baker

Ingredients

  • 2 Cups Pickles chopped
  • 1/2 Cup Red Pepper
  • 1/4 Cup Onion
  • 1 Jalapeno
  • 2 Cloves Garlic
  • 1/4 Cup Dill fresh
  • 1/4 Cup Pickle Juice

Instructions

  • Dice the pickles, red pepper, onion, jalapeno and garlic very small and uniform. Then chop the fresh dill.
  • Stir together all ingredients in a medium bowl. Allow to rest in refrigerator for about 1 hour to allow the flavours to develop. Toss again before serving.
  • Enjoy as a dip/salsa with tortilla chips or relish on a hot dog or grilled chicken!

Notes

  • To add a little spice to your pickle de gallo, you can add some of the jalapeno seeds along with the jalapeno. You can also use 2 or 3 jalapenos if desired. Another option is to add a few dashes of hot sauce to the mix. 
  • You can leave out the jalapeno if you prefer to but if you remove all the seeds, the jalapeno only adds a very slight amount of heat.
  • I recommend dill pickles for this salsa. Pickles from the refrigerated section maintain a lot of their crunch and are especially good here. But any dill pickles will work for this recipe.

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>>Click Here To Pin This Recipe<<

Pickle De Gallo

More Easy Gluten Free Recipes:

If you Love this Easy Gluten Free Pickle De Gallo Recipe, check out some of my other Gluten Free Recipes Here:

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to these recipes, but please DO NOT COPY/PASTE the recipes or instructions to social media/websites. Please consider using a photo with a link to the recipe instead.

Follow OGF On Facebook, Pinterest, Instagram & YouTube

Gluten Free Pickle De Gallo Recipe

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