cookbook

Gluten Free Raisin Bread

Gluten Free Broccoli Cheddar Soup,

Prep time

1 hour 20 mins

Cook time

1 hour

Total time

2 hours 20 mins

Author: Lyndsay Baker

Recipe type: Bread

Serves: 1 loaf

Ingredients

1½ Cup Milk (warm)
1 Tbsp Sugar
3 Tsp Yeast
2 Eggs
¼ Cup Butter (melted)
3 Cups Rice Flour
¼ Cup Corn Starch
1 Tsp Xanthan Gum
3 Tbsp Butter
½ Cup Brown Sugar
2 Tsp Cinnamon
¾ Cup Raisins

Instructions

In a large mixing bowl, dissolve the sugar in the lukewarm milk. Then sprinkle the yeast on top. Let sit covered for 15 minutes.
Beat, then add the eggs and melted butter. Mix until well combined. Stir in the rice flour, corn starch and xantan gum. Mix until well combined.
In a separate bowl, mix the 3 tbsp of butter with the brown sugar and cinnamon. Add the raisins (if you're raisins are dry, soak them in hot water for a few minutes, then drain and pat dry) Mix until well combined. Then add it to the main bowl. Stir the dough a few times but just until the raisin mixture is distributed through the dough but not mixed thoroughly.
Place the dough into a greased bread pan. Let rise in a warm place for 1 hour.
Pre heat oven to 350 F.
Bake for approximately 1 hour.

Chicken Zoodle Soup

September 17, 2015 by officially gluten free 14 Comments

Chicken Zoodle Soup

This Simple Low Carb, Chicken Zoodle Soup is made with thinly sliced Zucchini instead of traditional Noodles. You won’t want to make Chicken Soup the same way again. I usually add whatever Vegetables I have in my Fridge or Garden but Celery, Peppers, Peas, Corn, Mushrooms or Squash would also go well in this soup.

Whenever we have a Roasted Chicken, I save the bones to make soup stock with. If I don’t need the stock that week I’ll freeze it in small amounts so I can use it for Stir fry, Soups or just adding a little Flavour to a recipe. Making my own Stock means that I need to add a bit of Salt to get the flavour right but if you’re using a store bought Chicken Stock you may not need to add any at all.

If you have a Veggie Spiralizer to make the Zucchini noodles with, by all means use it. I don’t have one so I like to slice mine really thin with a knife.

Ingredients

1 Tbsp Butter or Cooking Oil

1 Onion

2 Potatoes

3 Carrots

4 Cloves of Garlic

1 Medium Zucchini

1 Cup Cooked Chicken

5-6 Cups Chicken Stock

1 Tbsp Salt (if using store bought chicken stock you may not need to add any salt)

1 Tsp pepper

Directions

1.In a large pot over medium heat, add the oil or butter. Then dice, then add the onion, carrot, potato and garlic.

2. Slice the Zucchini into very thin slices. Add it to the pot along with the cooked chicken.

3. Add the chicken stock, then salt and pepper.

4. Let simmer over low heat for 1 hour.

If you loved this Gluten Free recipe for Chicken Zoodle Soup, you may also love these recipes for:

Gluten Free Cream of Vegetable Soup,

Thai Coconut Curry Soup

Mango Salad Rolls

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Easy Gluten Free Dinner Rolls

Sweet and Sour Vegetarian Meatballs

March 5, 2014 by officially gluten free 5 Comments

Sweet and Sour Vegetarian Meatballs

These Gluten Free Sweet and Sour Vegetarian Meatballs are made with Sweet Potatoes and Navy Beans. I used Dried Navy Beans so I had to soak them in water in the fridge overnight. You could get away with soaking them for a few hours if you’re strapped for time. You could also use canned beans if it’s easier.

The texture of these Vegetarian Meatballs is Different from Real Meatballs but they are a very tasty replacement none the less. They’re easy to make and can be made ahead of time and frozen until needed.

Ingredients

For the Vegetarian Meatballs

1 Large Sweet Potato

1/2 of a White Onion Minced

1 Cup of Dried Navy Beans

2 Tbsp Brown Sugar

1/2 Cup Gluten Free Corn Flake Crumbs (finely ground)

1 Tsp Dried Basil

1 Tsp Dried Oregano

1/2 Tsp Salt

Pepper to taste

For the Sweet and Sour Sauce

1 Cup Water

1/2 Cup Vinegar

1/2 Cup Gluten Free Ketchup

2 Tbsp Corn Starch

1 Cup Brown Sugar

2 Tbsp Gluten Free Soy Sauce

Directions

1. Soak dried beans in water in the fridge overnight.

2. Drain, then cook beans in boiling water for 30 minutes.

3. Peel, dice and boil the sweet potato. Then strain and mash, add the brown sugar then set aside.

4. Strain the beans and mash them into a paste.

5. Mix the beans and sweet potatoes together, then add the minced onion, corn flake crumbs and spices. Mix until well blended.

6. Place into a bowl or container and put in the fridge for 30 minutes to 1 hour.

7. Using a small spoon make 1 inch balls and place onto a well oiled pan.

8. Bake at 425 F for 30-40 minutes carefully turning a few times throughout.

9. In a pot bring water and vinegar to boil.

10. Add the brown sugar and ketchup, then corn starch and soy sauce.

11. Bring to boil once again over low heat.

12. Once the sauce has thickened, set to the side.

Cover the Vegetarian meatballs with the sweet and sour sauce right before serving.

If you liked this recipe for Sweet and Sour Vegetarian Meatballs, Then you may also like these recipes

Cookie Crumble Apple Pie

Gluten Free Stuffing

Gluten Free Pumpkin Pie

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Sweet and Sour Vegetarian Meatballs

Gluten Free Raspberry Waffles

Prep time

30 mins

Cook time

30 mins

Total time

1 hour

For the Vegetarian Meatballs 1 Large Sweet Potato ½ of a White Onion Minced 1 Cup of Dried Navy Beans 2 Tbsp Brown Sugar ½ Cup Gluten Free Corn Flake Crumbs (finely ground) 1 Tsp Dried Basil 1 Tsp Dried Oregano ½ Tsp Salt Pepper to taste For the Sweet and Sour Sauce 1 Cup Water ½ Cup Vinegar ½ Cup Gluten Free Ketchup 2 Tbsp Corn Starch 1 Cup Brown Sugar 2 Tbsp Gluten Free Soy Sauce

Author: Lyndsay Baker

Recipe type: Vegetarian

Instructions

Soak dried beans in water in the fridge overnight.
Drain, then cook beans in boiling water for 30 minutes.
Peel, dice and boil the sweet potato. Then strain and mash, add the brown sugar then set aside.
Strain the beans and mash them into a paste.
Mix the beans and sweet potatoes together, then add the minced onion, corn flake crumbs and spices. Mix until well blended.
Place into a bowl or container and put in the fridge for 30 minutes to 1 hour.
Using a small spoon make 1 inch balls and place onto a well oiled pan.
Bake at 425 F for 30-40 minutes carefully turning a few times throughout.
In a pot bring water and vinegar to boil.
Add the brown sugar and ketchup, then corn starch and soy sauce.
Bring to boil once again over low heat.
Once the sauce has thickened, set to the side.
Cover the Vegetarian meatballs with the sweet and sour sauce right before serving.

Samosas Gluten Free

March 5, 2014 by officially gluten free 9 Comments

Samosas Gluten Free

These crispy Gluten Free Samosas are incredibly easy to make and are extremely delicious. They’re a wonderfully spiced mashed potato and green pea filling, wrapped with rice paper wrappers. They can be baked in the oven or can be fried if you prefer to. They make a great appetizer served with Mint or Mango Chutney.

Ingredients

2 Large White Potatoes

1/2 Of a White Onion

1/2 Cup Peas

2 Tbsp Butter

3 Tbsp Milk

1 Tbsp Garam Masala (Indian spice mix)

1 Tbsp Curry Powder

Part of a Package of Rice Paper

Directions

1. Peel, dice and boil the potatoes. Strain then mash with 1 Tbsp of butter and the milk.

2. Dice and fry the onion in 1 Tbsp of butter.

3. Boil or steam the peas, but don’t over cook them.

4. Add the cooked onion and spices to the potatoes. Mix until well blended.

5. Add the peas and mix just until combined, don’t mash them.

6. Pre heat your oven to 425 F.

7. Fill a large mixing bowl 1/4 full with water. Place the rice paper into the water one sheet at a time. Soak for 1-2 minutes or just until it’s soft enough to work with.

8. Place the softened rice paper onto the counter and place 1- 2 Tbsp of potato mixture onto the center. Fold the bottom up first, then fold the sides in, fold the top down last.

9. Repeat, until you have used up all of the potatoes.

10. Place onto a well oiled pan, brush the tops with oil as well.

11. Bake for 20 – 25 minutes turning a few times throughout.

Note: If you prefer more of a doughy wrap, try using the dough from my Gluten Free Perogie Recipe.

If you liked this recipe for Samosas Gluten Free, you may also like these recipes for:

Gluten Free Pumpkin Pie

Everything Mashed Potato Flatbread

Gluten Free Stuffing

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Samosas Gluten Free

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Prep time

15 mins

Cook time

25 mins

Total time

40 mins

Author: Lyndsay Baker

Recipe type: Appetizer

Ingredients

2 Large White Potatoes
½ Of a White Onion
½ Cup Peas
2 Tbsp Butter
3 Tbsp Milk
1 Tbsp Garam Masala (Indian spice mix)
1 Tbsp Curry Powder
Part of a Package of Rice Paper

Instructions

Peel, dice and boil the potatoes. Strain then mash with 1 Tbsp of butter and the milk.
Dice and fry the onion in 1 Tbsp of butter.
Boil or steam the peas, but don't over cook them.
Add the cooked onion and spices to the potatoes. Mix until well blended.
Add the peas and mix just until combined, don't mash them.
Pre heat your oven to 425 F.
Fill a large mixing bowl ¼ full with water. Place the rice paper into the water one sheet at a time. Soak for 1-2 minutes or just until it's soft enough to work with.
Place the softened rice paper onto the counter and place 1- 2 Tbsp of potato mixture onto the center. Fold the bottom up first, then fold the sides in, fold the top down last.
Repeat, until you have used up all of the potatoes.
Place onto a well oiled pan, brush the tops with oil as well.
Bake for 20 - 25 minutes turning a few times throughout.

Gluten Free Perogies

March 3, 2014 by officially gluten free 29 Comments

Gluten Free Perogies

These Gluten Free Perogies (or Pierogi) taste just like regular Perogies. They’re Easy-to-Make and are a great Gluten Free Side Dish for Large Family Dinners, like Christmas or Thanksgiving. There are so many different ways to make Perogies. A few of my favorite ways are to add Ground Sausage or Chopped Crispy Bacon or for something Sweet I like to add Blueberry or Apple Pie Filling instead of the potato mixture. Another of my favorites is the Sausage and Sauerkraut Perogie, where you fry up some sausage and sauerkraut with some onion. They can be deepfried or cooked in a frying pan. Either way they’re sure to impress.

How to Make Gluten Free Perogies

In a large mixing bowl, mix sour cream, rice flour, corn starch and salt until a smooth dough forms. Add 1 or 2 Tbsp more of sour cream or rice flour if needed. Cover the dough and place in the fridge for 1/2 an hour.

Roll out 1/2 of the dough at a time onto a (rice) floured counter top, with a lightly (rice) floured rolling pin. Using a round cookie cutter or glass cup, cut out circles. If the dough breaks, just press it back together with your fingers. Place 1 Tsp of the potato mixture onto each of the dough circles. Fold the circle in half, then press the edges closed making sure to seal all sides.

Peal, cut and boil the potatoes. Then strain, mash and add milk and 1 Tbsp of butter. Dice then fry onion in the remaining butter. Add the cooked onions and cheese to the mashed potatoes, add salt and pepper to taste. Stir well with a stiff spoon until the mixture is somewhat smooth. Set aside to cool.

Place the gluten free perogies onto a lined or lightly (rice) floured cookie sheet or plate. Cover and place in the fridge for 1/2 hour.

Fill a large pot half full with water, bring to boil. Add the gluten free perogies a few at a time and boil until they start to float off the bottom, about 3-5 minutes. Carefully transfer to a frying pan and fry in butter or oil until browned. Flip them half way.

Gluten Free Perogies (Pierogi)

The Gluten Free Perogies Dough is more delicate than traditional Perogie Dough. If the dough breaks just press it back together with your fingers. It helps to keep the dough covered at all times. Also don’t use too much flour when rolling the dough out. This will help keep the dough from drying out, which will help keep it from cracking.

One of the reasons that I use rice flour in most of my recipes is because its so inexpensive. You can find it for $1.00 a bag at Asian Supermarkets or in the import sections at Larger Grocery Stores. It’s also very versatile and doesn’t have a weird after taste like a lot of other gluten free flours do.

This fantastic dough can be used for a number of other things besides Gluten Free Perogies. I used it make Gluten Free Two Bite Pizza Pops as well. What kind of filling is your favorite?

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Gluten Free Perogies

“These Gluten Free Perogies (or Pierogi) taste just like regular Perogies. They’re Easy-to-Make and are a great Gluten Free Side Dish for Large Family Dinners, like Christmas or Thanksgiving. There are so many different ways to make Perogies. “

Ingredients

For the Dough:

1/2 Cup Sour Cream

1 Cup Rice Flour

1/2 Cup Corn Starch

1/2 Tsp Salt

For the Filling:

2 Large White Potatoes

1/2 of a White Onion

2 Tbsp Butter

1/4 Cup Milk

1 Cup Shredded Cheddar Cheese

Salt and Pepper

Directions

1. In a large mixing bowl, mix sour cream, rice flour, corn starch and salt until a smooth dough forms. Add 1 or 2 Tbsp more of sour cream or rice flour if needed.

2. Cover the dough and place in the fridge for 1/2 an hour.

3. Peal, cut and boil the potatoes. Then strain, mash and add milk and 1 Tbsp of butter.

4. Dice then fry onion in the remaining butter.

5. Add the cooked onions and cheese to the mashed potatoes, add salt and pepper to taste. Stir well with a stiff spoon until the mixture is somewhat smooth. Set aside to cool.

6. Roll out 1/2 of the dough at a time onto a (rice) floured counter top, with a lightly (rice) floured rolling pin. Using a round cookie cutter or glass cup, cut out circles. If the dough breaks, just press it back together with your fingers.

7. Place 1 Tsp of the potato mixture onto each of the dough circles. Fold the circle in half, then press the edges closed making sure to seal all sides.

8. Place the gluten free perogies onto a lined or lightly (rice) floured cookie sheet or plate. Cover and place in the fridge for 1/2 hour.

9. Fill a large pot half full with water, bring to boil.

10. Add the gluten free preogies a few at a time and boil until they start to float off the bottom, about 3-5 minutes.

11. Carefully transfer to a frying pan and fry in butter or oil until browned. Flip them half way.

12. Serve with a side of sour cream.

Recipe Note:

– The perogies are very delicate. You can skip boiling them and just fry them instead if you find it easier.

– Gluten Free Perogies can be made ahead of time and frozen. Lay them out flat and uncooked before freezing. Drop the frozen gluten free perogies into boiling water the same way.

– Potato or Tapioca Starch can be used in place of the Corn Starch if needed.

– Xanthan gum can be used in the dough if desired. It will help the dough stick together a bit better. Use 1/2 a tsp if you prefer to add it.

– Rice Flour can vary from brand to brand. I’ve found that measurements can be different depending on the brand you’re using. The Thai brand which has red writing on the bag tends to be ground finer and can take more than the Indian rice flour that I get at Superstore. Both brands work wonderfully but there is a slight difference in the measurements, as I mentioned. Because of this, I like to add the flour a little a time until the consistency is right.

This recipe makes 24 Gluten Free Perogies.

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Gluten Free Perogies (Pierogi)

5.0 from 1 reviews

Gluten Free Perogies

Creamy Gluten Free Tomato Soup

Prep time

1 hour

Total time

1 hour

Author: Lyndsay Baker

Serves: 24

Ingredients

For the Dough;
½ Cup Sour Cream
1 Cup Rice Flour
½ Cup Corn Starch
½ Tsp Salt
For the Filling:
2 Large White Potatoes
½ of a White Onion
2 Tbsp Butter
¼ Cup Milk
1 Cup Shredded Cheddar Cheese
Salt and Pepper

Instructions

In a large mixing bowl, mix sour cream, rice flour and corn starch until a smooth dough forms.
Cover the dough and place in the fridge for ½ an hour.
Peal, cut and boil the potatoes. Then strain, mash and add milk and 1 Tbsp of butter.
Dice then fry onion in the remaining butter.
Add the cooked onions and cheese to the mashed potatoes, add salt and pepper to taste. Stir well with a stiff spoon until the mixture is somewhat smooth. Set aside to cool.
Roll out ½ of the dough at a time onto a (rice) floured counter top, with a lightly (rice) floured rolling pin. Using a round cookie cutter or glass cup, cut out circles.
Place 1 Tsp of the potato mixture onto each of the dough circles. Fold the circle in half, then press the edges closed making sure to seal all sides.
Place the perogies onto a lined or lightly (rice) floured cookie sheet or plate. Cover and place in the fridge for ½ hour.
Fill a large pot half full with water, bring to boil.
Add preogies a few at a time and boil until they start to float off the bottom, about 3-5 minutes.
Carefully transfer to a frying pan and fry in butter or oil until browned. Flip them half way.
Serve with a side of sour cream.
Note. Perogies can be made ahead of time and frozen. Lay them out flat and uncooked before freezing. Drop the frozen perogies into boiling water the same way.
This recipe makes 24 Gluten Free Perogies.

Pineapple Cashew Chicken Stir Fry

February 21, 2014 by officially gluten free 11 Comments

Pineapple Cashew Chicken Stir Fry

Pineapple Cashew Chicken Stir Fry

This Pineapple Cashew Chicken Stir Fry is a delicious and easy to make gluten free meal. It can be thrown together in a couple of minutes making this the perfect meal for a busy weeknight. It’s sauced with a delicious gluten free Sweet Chili Sauce, Chicken Breast, Carrots, Cashews, Pineapples, Peppers and Rice Vermicelli Noodles.

Ingredients

1 Tbsp Olive Oil

2 Chicken Breast

2 Carrots

1/2 of a Red Pepper

1/2 of a Yellow Pepper

1/2 Cup Pineapple

1/2 Cup Cashews

4-6 Tbsp of Gluten Free Sweet Chili Sauce

1/2 of a Package of Rice Vermicelli Noodles

Directions

1. Cut chicken breast into strips and fry in olive oil.

2. Prepare the rice vermicelli noodles as directed on the package.

3. Slice carrots and peppers and add the the pan once the chicken is fully cooked.

4. Add pineapple and cashews, then add sweet chili sauce.

5. Let simmer for 5 minutes.

6. Serve over the rice noodles.

If you liked this recipe for Gluten Free Pineapple Cashew Chicken Stir Fry, you may also like these recipes for:

No Bake Apple Pie Bars

Everything Mashed Potato Flatbread

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Gluten Free Banana Chocolate Chip Muffins,

Pineapple Carrot Muffins

February 19, 2014 by officially gluten free 5 Comments

Pineapple Carrot Muffins

These Pineapple Carrot Muffins are Gluten Free but you would never know it. They taste just as good as the recipe with wheat flour that I have been making for years. I use canned pineapple but you could fresh pineapple if you prefer to. I find that using a food processor to grate the carrots is much easier than using a grater. Corn or Potato Starch can be used in place of the Tapioca starch. I usually use whichever I have on hand. For a delicious way to use up any left over pineapple, try this Pineapple Cashew Chicken Stir Fry recipe. It’s one of my absolute Favorites.

Ingredients

2 Eggs

1 Cup Sugar

1 Cup Grated Carrot

1 Cup Canned Pineapple And Juice

1 Tsp Vanilla

1 Cup Rice Flour

1/2 Cup Tapioca Starch

1 Tsp Baking Powder

1 Tsp Baking Soda

1 Tsp Cinnamon

Directions

1. Pre heat oven to 350 F

2. In a large mixing bowl, mix eggs and sugar.

3. Stir in, carrots, pineapple and vanilla.

4. Add rice flour, tapioca starch, baking powder, baking soda and cinnamon, Mix until well combined.

5. Spoon into a greased or paper lined muffin tin.

6. Bake for 20 minutes.

This Gluten Free Recipe Makes 12 Pineapple Carrot Muffins.

If you liked this recipe for Gluten Free Pineapple Carrot Muffins, you may also like these recipes for:

Gluten Free Double Chocolate Muffins

Gluten Free Raspberry Waffles

Gluten Free Butter Pie Crust

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Pineapple Carrot Muffins

Creamy Gluten Free Tomato Soup

Prep time

5 mins

Cook time

20 mins

Total time

25 mins

Author: Lyndsay Baker

Recipe type: Muffins

Serves: 12 muffins

Ingredients

2 Eggs
1 Cup Sugar
1 Cup Grated Carrot
1 Cup Canned Pineapple And Juice
1 Tsp Vanilla
1 Cup Rice Flour
½ Cup Tapioca Starch
1 Tsp Baking Powder
1 Tsp Baking Soda
1 Tsp Cinnamon

Instructions

Pre heat oven to 350 F
In a large mixing bowl, mix eggs and sugar.
Stir in, carrots, pineapple and vanilla.
Add rice flour, tapioca starch, baking powder, baking soda and cinnamon, Mix until well combined.
Spoon into a greased or paper lined muffin tin.
Bake for 20 minutes.

Chicken Satay

February 18, 2014 by officially gluten free 6 Comments

Chicken Satay

This Chicken Satay is one of my absolute favorite recipes. It’s really easy to make and tastes amazing. I could eat it everyday of the week. It’s make with a delicious creamy peanuty red Thai curry sauce. Chicken Satay can be eaten as an appetizer or as a meal with a side of rice and vegetables.

Ingredients

1 Can of red Thai Curry or 1 can of Coconut Milk and 2 tbsp Red Thai Curry Paste

3 Tbsp Peanut Butter

3 Tbsp Brown Sugar

3 Tbsp White Vinegar

4 Chicken Breasts

Directions

Peanut sauce

1. Strain the vegetable from the curry into a pot. Bring the curry to a boil over medium heat.

If you re using Coconut milk and curry paste instead, you start with the curry past in the pot over medium heat then slowly stir in the coconut milk. Bring to a boil.

2. Add Peanut butter, Sugar and Vinegar to the pot.

3. Stir or whisk constantly until it starts to boil.

4. Let simmer on low for 5 minutes.

5. Remove from heat and let cool.

I use this peanut sauce as a stir fry sauce as well.

Chicken

This part will depend on if you want to BBQ Or broil them. If BBQing you will want to use skewers. In which case you should soak wooden skewers in water for at least 1 hour before using, just so they won t burn as much.

1. Cut the chicken breast into long strips.

2. Using a large container, cover the chicken breast with peanut sauce. Marinate in the fridge for 1 hour or overnight, depending on how much time you have.

3. If using skewers, Skew the chicken strips length wise. Then BBQ on a well oiled grill until caramelized. It will take around 20 minutes.

If your going to use your oven instead, then preheat oven at 450 F. Place marinated chicken strips flat into a well oil pan.

Bake for 10 minutes, then turn your oven to broil for the remaining 10-15 minutes. Turning once or twice throughout.

4. Serve with rice and Vegetables or on its own as an appetizer.

If you liked this recipe for Gluten Free Chicken Satay, you may also like these recipes for:

No Bake Apple Pie Bars

Everything Mashed Potato Flatbread

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