Recipes

Gluten Free Raspberry Waffles

Sausage and Sauerkraut Spring Rolls

April 30, 2014 by officially gluten free 13 Comments

Sausage and Sauerkraut Spring Rolls

These Simple but extremely Flavorful Crispy Gluten Free Sausage and Sauerkraut Spring Rolls are Oven Baked. They’re inspired by Sauerkraut Perogies, which is my favourite kind of Perogie. My mother in law makes them every year at Thanksgiving. But of course I can’t eat them because they’re made with Gluten. So to make myself feel better I make these delicious Gluten Free Sausage and Sauerkraut Spring Rolls. They’re way easier to make than a traditional perogie and I think they taste just as good. They’re made with rice paper instead of a traditional eggroll wrapper. Another delicious recipe made with rice paper is this Baked Apple Pie Rice Paper Rolls.

Serve with Sour Cream.

Ingredients

1 500g Pkg of Italian Sausage

2 Cups Sauerkraut

1/2 White Onion

Rice Paper

1 – 2 Tbsp Olive Oil

Directions

1. In a large pan, fry the sausage. Remove from the casing before cooking, if you’re not using ground sausage. Once the sausage is fully cooked, mince, then add the onion. Cook for a few minutes, then add the sauerkraut. Mix well then let simmer on low for 15 – 20 minutes.

2. Pre Heat oven to 425 F.

3. Fill a large bowl half way with water. Let the rice paper soak, a few at a time. Once the rice paper is soft enough, place onto the counter. Put 3 Tbsp (for large rice paper rolls) or 1 Tbsp (for small), of the sauerkraut mixture onto the center of the rolls. Fold in the sides first, then tightly roll up from the bottom, making a cylinder shape.

4. Place onto a parchment paper lined baking sheet. Brush each one generously with oil. Bake for 35 – 40 minutes, turning a few times throughout.

If you like this recipe for Sausage and Sauerkraut Spring Rolls you may also like these recipes for

Gluten Free Pizza Crust

Everything Mashed Potato Flatbread

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Potato Flatbread Gluten Free

April 29, 2014 by officially gluten free 12 Comments

Potato Flatbread Gluten Free

Potato Flatbread Gluten Free

This Potato FlatBread Gluten Free is really easy to make and tastes amazing. They’re made with simple easy to find Gluten Free ingredients, that you probably already have in your pantry. They’re so light and fluffy you wouldn’t even know they’re gluten Free. I like to serve them warm with Butter or I use it instead of an English Muffin for a tasty Eggs Benedict. I also use it to make an amazing Gluten Free Gravlax with Smoked Salmon, Capers and Cream Cheese.

Ingredients

2 Cups Prepared Mashed Potatoes (I used 2 Medium Russet Potatoes)

1/4 Cup Melted Butter

1 Egg

1 Cup Rice Flour

1/4 Cup Corn Starch

2 Tsp Baking Powder

1/2 Tsp Salt

Directions

1. Cook then mash the potatoes, then set aside to cool. Or use 2 cups of prepared mashed potatoes.

2. Stir in the melted butter and the egg. Mix until smooth. Then add the rice flour, corn starch, salt and baking powder. Mix until a smooth dough forms. Wrap the dough ball in plastic wrap and place in the refrigerator for 1/2 hour.

3. Pre heat oven to 450 F.

4. Cut the dough into 8 pieces. Roll into balls and flatten with lightly (rice) floured fingers. Place onto a parchment paper lined baking sheet and poke each one with a fork several times. Brush with melted butter then sprinkle with a pinch of sea salt.

5. Bake for 15 – 20 minutes. Remove from the oven then brush with melted butter once more.

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Potato Flatbread Gluten Free

Prep time

45 mins

Cook time

20 mins

Total time

1 hour 5 mins

Author: Lyndsay Baker

Recipe type: Gluten Free Bread

Serves: 8

Ingredients

2 Cups Prepared Mashed Potatoes (I used 2 Medium Russet Potatoes)
¼ Cup Melted Butter
1 Egg
1 Cup Rice Flour
¼ Cup Corn Starch
2 Tsp Baking Powder
½ Tsp Salt

Instructions

Cook then mash the potatoes, then set aside to cool. Or use 2 cups of prepared mashed potatoes.
Stir in the melted butter and the egg. Mix until smooth. Then add the rice flour, corn starch, salt and baking powder. Mix until a smooth dough forms. Wrap the dough ball in plastic wrap and place in the refrigerator for ½ hour.
Pre heat oven to 450 F.
Cut the dough into 8 pieces. Roll into balls and flatten with lightly (rice) floured fingers. Place onto a parchment paper lined baking sheet and poke each one with a fork several times. Brush with melted butter then sprinkle with a pinch of sea salt.
Bake for 15 - 20 minutes. Remove from the oven then brush with melted butter once more.

Crab Stuffed Mushrooms Gluten Free

April 23, 2014 by officially gluten free 6 Comments

Crab Stuffed Mushrooms Gluten Free

Crab Stuffed Mushrooms Gluten Free

These Gluten Free Crab Stuffed Mushrooms are just packed with flavor. They’re made with a delicious combination of Crab, Cream Cheese and Artichokes. They’re baked in garlic butter and topped with Parmesan Cheese and Ground Rice Crackers. They make a great Appetizer for potlucks or parties or Snack for the Superbowl.

Try this Gluten Free Crab Cakes Recipe too.

Ingredients

1 (250 g) Pkg Cream Cheese

2 (120 g) Cans Crab Meat

15- 20 Large White Mushrooms

1/2 Cup Artichoke Hearts (Minced)

2 Tbsp Parmesan Cheese

10 Rice Thin Crackers

5 Tbsp Butter

3 Cloves of Garlic (minced)

Directions

1. Pre heat oven to 350 F.

2. Melt the cream cheese using a double broiler. Stir until smooth. Strain the canned crab, then add. Mix Well. Mince, then add the artichoke hearts. Stir until well combined. Remove from the heat and set aside to cool slightly.

3. Use a food processor or a blender to ground the rice thin crackers into a fine powder. Add the parmesan cheese and mix until well combined.

4. Wash the mushrooms with a wet paper towel then remove the stems. Place the mushrooms upside down into a large cake pan.

5. Use a spoon and fill each of the mushroom caps with the crab and cream cheese mixture. Sprinkle each one with the rice cracker and parmesan.

6. In a microwave safe bowl, add the butter and minced garlic. Cook in the microwave for 35- 45 seconds. Drizzle the garlic butter over the mushrooms.

7. Bake for 30 – 35 minutes.

If you liked this recipe for Crab Stuffed Mushrooms, you may also like these recipes for

Cheesy Gluten Free Pizza Buns

Gluten Free Perogies

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Crab Stuffed Mushrooms Gluten Free

Prep time

10 mins

Cook time

35 mins

Total time

45 mins

Author: Lynday Baker

Recipe type: Appitezer

Serves: 15 -20 Mushrooms

Ingredients

1 (250 g) Pkg Cream Cheese
2 (120 g) Cans Crab Meat
15- 20 Large White Mushrooms
½ Cup Artichoke Hearts (Minced)
2 Tbsp Parmesan Cheese
10 Rice Thin Crackers
5 Tbsp Butter
3 Cloves of Garlic (minced)

Instructions

Pre heat oven to 350 F.
Melt the cream cheese using a double broiler. Stir until smooth. Strain the canned crab, then add. Mix Well. Mince, then add the artichoke hearts. Stir until well combined. Remove from the heat and set aside to cool slightly.
Use a food processor or a blender to ground the rice thin crackers into a fine powder. Add the parmesan cheese and mix until well combined.
Wash the mushrooms with a wet paper towel then remove the stems. Place the mushrooms upside down into a large cake pan.
Use a spoon and fill each of the mushroom caps with the crab and cream cheese mixture. Sprinkle each one with the rice cracker and parmesan.
In a microwave safe bowl, add the butter and minced garlic. Cook in the microwave for 35- 45 seconds. Drizzle the garlic butter over the mushrooms.
Bake for 30 - 35 minutes.

Turkey Pot Pie Gluten Free

April 22, 2014 by officially gluten free 3 Comments

Turkey Pot Pie Gluten Free

Turkey Pot Pie Gluten Free

This bottomless Turkey Pot Pie Gluten Free is made with a Deliciously Creamy Turkey Gravy Stew and is topped an Amazingly Easy Gluten Free Buttery Milk Biscuit Topping. It’s a delicious and easy way to use up Leftovers from the Holidays.

Try spicing this recipe up a bit by adding 2 Tbsp of Curry Powder. It adds a bit heat and a whole lot of flavor.

Leftover Mashed Potatoes? Try this Everything Mashed Potato Flatbread Recipe.

Ingredients

5 Tbsp Butter

1 White Onion

4 Cloves Garlic

2 White Potatoes

2 Carrots

2 Cups Cooked Turkey

6-8 White Mushrooms

1/2 Cup Corn

3-4 Cups Turkey Broth

2 Tbsp Rice Flour

1 Tbsp Corn Starch

1 Cup Milk

Salt and Pepper to taste

For the Biscuit –

1 1/2 Cups Rice Flour

1/4 Cup Corn Starch

3 Tsp Baking Powder

5 Tbsp Butter

3/4 Cup Milk

Directions

1. In a large pot, melt 2 Tbsp of butter. Mince then add the onion and garlic. Peel, then dice the carrot and potatoes, then add to the pot. Let simmer on medium heat for five minutes.

2. Add the cooked turkey. Slice then add the mushrooms and the corn. Add enough turkey broth just to cover. Let simmer on low for 1/2 hour to 1 hour.

3. In a separate pot melt 3 Tbsp of butter. Then add the rice flour and corn starch. Stir into a thick paste, then slowly stir in the milk. Stir continuously until the mixture begins to boil. Then pour into the main stew pot.

4. Pre heat oven to 450 F

5. In a large bowl, cut butter into flour, starch and baking powder. Mix until well combined.

6. Add milk and mix until a dough forms.

7. Using a rolling pin, roll out dough into the size of your pan, on a lightly floured surface.

8. Grease the sides and bottom of a casserole dish or deep cake pan. Pour the stew into the bottom, then cover with the biscuit dough. Brush the dough with 2 tbsp of melted butter. Bake for 15 -20 minutes.

If you liked this recipe for Turkey Pot Pie Gluten Free, then you may also like these recipes for:

Cheesy Gluten Free Pizza Buns

Gluten Free Perogies

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Turkey Pot Pie Gluten Free

Creamy Gluten Free Tomato Soup

Prep time

20 mins

Cook time

20 mins

Total time

40 mins

Author: Lyndsay Baker

Recipe type: Thanksgiving Leftovers

Cuisine: Dinner

Serves: 1 pot pie

Ingredients

5 Tbsp Butter
1 White Onion
4 Cloves Garlic
2 White Potatoes
2 Carrots
2 Cups Cooked Turkey
6-8 White Mushrooms
½ Cup Corn
3-4 Cups Turkey Broth
2 Tbsp Rice Flour
1 Tbsp Corn Starch
1 Cup Milk
Salt and Pepper to taste
For the Biscuit -
1½ Cups Rice Flour
¼ Cup Corn Starch
3 Tsp Baking Powder
5 Tbsp Butter
¾ Cup Milk

Instructions

In a large pot, melt 2 Tbsp of butter. Mince then add the onion and garlic. Peel, then dice the carrot and potatoes, then add to the pot. Let simmer on medium heat for five minutes.
Add the cooked turkey. Slice then add the mushrooms and the corn. Add enough turkey broth just to cover. Let simmer on low for ½ hour to 1 hour.
In a separate pot melt 3 Tbsp of butter. Then add the rice flour and corn starch. Stir into a thick paste, then slowly stir in the milk. Stir continuously until the mixture begins to boil. Then pour into the main stew pot.
Pre heat oven to 450 F
In a large bowl, cut butter into flour, starch and baking powder. Mix until well combined.
Add milk and mix until a dough forms.
Using a rolling pin, roll out dough into the size of your pan, on a lightly floured surface.
Grease the sides and bottom of a casserole dish or deep cake pan. Pour the stew into the bottom, then cover with the biscuit dough. Brush the dough with 2 tbsp of melted butter. Bake for 15 -20 minutes.

Sweet and Salty Popcorn

April 16, 2014 by officially gluten free 5 Comments

Sweet and Salty Popcorn

Sweet and Salty Popcorn

This delicious Sweet and Salty Popcorn is lighter than caramel corn but still sweet enough to satisfy that sweet tooth. It’s easy to make and is a great way to use up the left over Instant Vanilla Pudding mix from my Gluten Free Vanilla Pudding Chocolate Chip Cookie recipe.

I love Sweet and Salty Popcorn. It’s one of my absolute favorite Snacks. It satisfies both cravings at once and is so easy to make. I use an air popper to pop my popcorn but you could use microwaved or even store bought if it’s easier for you.

If you’re looking for another delicious Gluten Free Recipe, try these delicious Gluten Free Blueberry Cheesecake Tarts. They’re made with an easy to make Gluten Free Shortbread Cookie Cup Tart and are topped with a light and fluffy No Bake Cheesecake Topping. They’re sure to impress even you non gluten free friends and family.

Sweet and Salty Popcorn

Ingredients

8 Cups of Popped Popcorn

2 Tbsp Butter (melted)

5 Tbsp Instant Vanilla Pudding Mix

1/4 Cup Corn Syrup

1/2 Tsp Salt

Directions

1. Pre heat oven to 250 F.

2. In a large microwave safe bowl, mix the melted butter with the pudding mix. Stir in the corn syrup.

3. Pop a large bowl of popcorn, approximately 8 cups.

4. Put the pudding mixture in the microwave uncovered for 40 seconds.

5. Remove from the microwave. Stir, then pour over the popcorn. Add the salt and mix thoroughly.

6. Place evenly onto a large, lightly greased baking sheet.

7. Bake for 30 – 35 minutes, stiring every 10 minutes or so.

If you liked this Easy Gluten Free recipe for Sweet and Salty Popcorn, you may also like these recipes for:

Gluten Free Butter Tarts

Everything Mashed Potato Flatbread

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Sweet and Salty Popcorn

Sweet and Salty Popcorn

Gluten Free Baked Apple Fritters

Prep time

5 mins

Cook time

30 mins

Total time

35 mins

Author: Lyndasy Baker

Recipe type: Sweets and snacks

Serves: 8 Cups Popcorn

Ingredients

8 Cups of Popped Popcorn
2 Tbsp Butter (melted)
5 Tbsp Instant Vanilla Pudding Mix
¼ Cup Corn Syrup
½ Tsp Salt

Instructions

Pre heat oven to 250 F.
In a large microwave safe bowl, mix the melted butter with the pudding mix. Stir in the corn syrup.
Pop a large bowl of popcorn, approximately 8 cups.
Put the pudding mixture in the microwave uncovered for 40 seconds.
Remove from the microwave. Stir, then pour over the popcorn. Add the salt and mix thoroughly.
Place evenly onto a large, lightly greased baking sheet.
Bake for 30 - 35 minutes, stiring every 10 minutes or so.

Bacon Wrapped Sweet Potatoes

April 8, 2014 by officially gluten free 20 Comments

Bacon Wrapped Sweet Potatoes

These Gluten Free Bacon Wrapped Sweet Potatoes are served with a Creamy Balsamic Dip. They are really Easy to make and are a Perfect Appetizer or Snack. They’re so Crispy and Flavourful. Who can resist Bacon and Sweet Potatoes…

I par cooked the Sweet Potatoes, then I drizzled some Balsamic Vinegar onto them before wrapping the bacon around them. This paired with the Balsamic Dip added the perfect amount of Flavour.

What are some other things that you’ve wrapped in Bacon? I’d love to hear in the comments below.

Bacon Wrapped Sweet Potatoes

Ingredients

1 Package of Bacon

2 Sweet Potatoes

2 Tbsp Brown Sugar

2 Tsp Balsamic Vinegar

Directions

1. Pre Heat your oven to 400 F.

2. Peel the sweet potatoes, cut them into 1 inch pieces. Then put in a pot of water, bring to a boil. Let boil for 3- 5 minutes, then strain the water and set aside.

3. In a large bowl, toss the sweet potatoes pieces in the brown sugar and balsamic vinegar. Let sit for 5 – 10, to let the vinegar soak in a little.

4. Cut your strips of bacon into 3. Wrap each potato piece with bacon then use a tooth pic to hold it together. Place onto a baking sheet and bake for 35 -40 minutes.

Balsamic Dip

3 Tbsp Mayonnaise

1 Tsp Balsamic Vinegar

Stir until well blended and smooth.

If you liked this easy gluten free recipe for Bacon Wrapped Sweet Potatoes, you may also like these recipes for:

Gluten Free Blueberry Cheesecake Tarts

Gluten Free Perogies

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Bacon Wrapped Sweet Potatoes

5.0 from 1 reviews

Bacon Wrapped Sweet Potatoes

White Chocolate Pistachio Cookies

Prep time

15 mins

Cook time

40 mins

Total time

55 mins

Author: Lyndsay Baker

Recipe type: Appetizer

Ingredients

1 Package of Bacon
2 Sweet Potatoes
2 Tbsp Brown Sugar
2 Tsp Balsamic Vinegar

Instructions

Pre Heat your oven to 400 F.
Peel the sweet potatoes, cut them into 1 inch pieces. Then put in a pot of water, bring to a boil. Let boil for 3- 5 minutes, then strain the water and set aside.
In a large bowl, toss the sweet potatoes pieces in the brown sugar and balsamic vinegar. Let sit for 5 - 10, to let the vinegar soak in a little.
Cut your strips of bacon into 3. Wrap each potato piece with bacon then use a tooth pic to hold it together. Place onto a baking sheet and bake for 35 -40 minutes.
Balsamic Dip
Tbsp Mayonnaise
Tsp Balsamic Vinegar
Stir until well blended and smooth.

Cinnamon Raisin Cookies Gluten Free

April 6, 2014 by officially gluten free Leave a Comment

Cinnamon Raisin Cookies Gluten Free

I skipped the gluten free oats in these Cinnamon Raisin Cookies. Instead I used instant Vanilla Pudding mix and Shredded Coconut. They taste as good as an Oatmeal Raisin Cookie, the texture is almost the same. You could add gluten free oats in place of the coconut, if you like them better.

Ingredients

1/2 Cup Butter or Margarine

1/4 Cup White Sugar

1/4 Cup Brown Sugar

1/2 Cup of Instant Vanilla Pudding Mix

1 Egg

1 Tsp Vanilla

1 Cup Rice Flour

1/4 Cup Tapioca Starch

1 Tsp Baking Soda

3/4 Cup Raisins

1/4 Cup Shredded Coconut

1 Tsp Cinnamon

Directions

1. Pre heat oven to 350 F.

2. In a large bowl mix the butter or margarine with the white sugar and brown sugar. Then stir in the Pudding Mix.

3. Add the egg, then vanilla. Mix well.

4. Stir in the rice flour, tapioca starch and baking soda. Then stir in the raisins,cinnamon and coconut.

5. Using a spoon make 1 inch balls and place onto a lightly greased cookie sheet.

6. Bake for 10 -12 minutes.

If you liked this recipe for Cinnamon Raisin Cookies Gluten Free, then you may also like these recipes for:

Skillet Peach Pecan Crisp

Cream of Celery Soup

Spinach and Artichoke Lasagna

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Facebook/Officiallyglutenfree

Thai Coconut Curry Soup with Chicken

April 6, 2014 by officially gluten free 14 Comments

Thai Coconut Curry Soup with Chicken

This Gluten Free Thai Coconut Curry Soup with Chicken has just the right amount of heat. It’s so creamy and is loaded with Incredible Flavor. I could eat this soup every day. It can be made with Shrimp or Beef instead of Chicken, or skip the Chicken and use some Veggie Broth and Sweet Potato for a delicious Vegetarian version.

Ingredients

1 Tbsp Olive Oil

1 Tsp Minced Fresh Ginger

4 Chicken Breasts

2-3 Tbsp Red Thai Curry Paste

2 Cans Coconut Milk

3-4 Cups Chicken Broth

3 Limes

8 – 10 White Mushrooms

1 Red Pepper

1 Small Zucchini

1-2 Tbsp Chopped Fresh Basil

1 Stalk Lemon Grass (optional)

1 Tbsp Fish Sauce (optional)

3 or 4 Lime Leaves (optional)

Directions

1. Slice the chicken into bite sized pieces. Then fry in oil, in a large pot with the fresh ginger.

2. Once the chicken is fully cooked, add the curry paste, basil and optional, fish sauce, lemon grass and lime leaves.

3. Add 1 can of coconut milk and stir until well combined.

4. Add the chicken broth.

5. Slice, then add the mushrooms, zucchini and red pepper.

6. Squeeze in the juice from 2 of the limes.

7. Add the second can of coconut milk, then let simmer for 1/2 hour to 1 hour.

8. Serve with a slice of lime and an optional side of rice or rice vermicelli noodles.

Note:

I use homemade chicken broth, which tends to be thicker than store bought chicken broth. If you’re using store bought, you may want to add less depending on how thick you like your soup. If you use homemade chicken broth you may need to add a little water depending on how thick your broth is.

If you liked this recipe for Thai Coconut Curry Soup, Then you may also like these recipes for Thai Peanut Salad, Spicy Green Pea Coconut Curry Soup, Roasted Cauliflower Corn Chowder or Chicken Satay (Chicken with Thai Peanut Sauce)

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