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Crab Cakes Gluten Free

May 20, 2014 by officially gluten free 12 Comments

Crab Cakes Gluten Free

These Gluten Free Crab Cakes are quick and easy to make. This tasty appetizer can be made ahead of time and warmed up in the oven right before serving. The recipe uses Dehydrated Potatoes instead of bread crumbs. It’s served with a tasty homemade Tartar Sauce.

Ingredients

2 Cans of Crab Meat

1/2 of a Small White Onion

1/4 Cup Dehydrated Mashed Potato Powder

1 Egg

1 Tsp Dried Oregano

Salt and Pepper to Taste

For the Sauce:

4 Tbsp Mayonnaise

3 Dill Pickles

1 Tsp Lemon Juice

1/2 Tsp Salt

Directions

1. Strain the liquid off of the canned crab meat. Place the crab into a bowl. Mince then add the onion. Then add the egg and mashed potato powder. Add the oregano and salt and pepper, then mix until well combined.

2. Shape into 1 inch balls and flatten with a fork.

3. Fry the crab cakes in oil, over medium heat until browned, about 4-5 minutes per side.

4. For the Tartar Sauce, dice up the pickles and add them to the mayonnaise. Add the lemon juice and salt then mix well.

Have you ever used Dehydrated Mashed Potatoes instead of Bread Crumbs? How do you think it compared? What are some other things that you have used in place of bread crumbs? Let us know in the comments.

If you liked this recipe for Crab Cakes Gluten Free, you may also like these Gluten Free

Crab Stuffed Mushrooms

Cucumber Gavlax

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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 Raspberry Waffles

Gluten Free Pizza Crust

Everything Mashed Potato Flatbread

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Vanilla Pudding Chocolate Chip Cookies

March 19, 2014 by officially gluten free 16 Comments

Vanilla Pudding Chocolate Chip Cookies

These delicious Gluten Free Vanilla Pudding Chocolate Chip Cookies are so good that you’ll want to buy two packages of instant vanilla pudding because you’ll want to make a second batch. You really can’t tell they are Gluten Free. Another delicious recipe that uses instant Vanilla Pudding Powder is this Tasty Sweet and Salty Popcorn.

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 Chocolate Chips

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 chocolate chips.

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

6. Bake for 10 -12 minutes.

If you enjoyed this recipe for Gluten Free Vanilla Pudding Chocolate Chip Cookies, you may also like these recipes

Gluten Free White Chocolate Pistachio Cookies

Gluten Free Double Chocolate Muffins

No Bake Almond and Toffee Squares

Marshmallow Peppermint Patties

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Vanilla Pudding Chocolate Chip Cookies Gluten Free

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

Author: Lyndsay Baker

Recipe type: Cookies

Ingredients

½ Cup Butter or Margarine
¼ Cup White Sugar
¼ Cup Brown Sugar
½ Cup of Instant Vanilla Pudding Mix
1 Egg
1 Tsp Vanilla
1 Cup Rice Flour
¼ Cup Tapioca Starch
1 Tsp Baking Soda
¾ Cup Chocolate Chips

Instructions

Pre heat oven to 350 F.
In a large bowl mix the butter or margarine with the white sugar and brown sugar. Then stir in the Pudding Mix.
Add the egg, then vanilla. Mix well.
Stir in the rice flour, tapioca starch and baking soda. Then stir in the chocolate chips.
Using a spoon make 1 inch balls and place onto a lightly greased cookie sheet.
Bake for 10 -12 minutes.

Gluten Free Broccoli Cheddar Soup

March 11, 2014 by officially gluten free 11 Comments

Gluten Free Broccoli Cheddar Soup

This Gluten Free Broccoli Cheddar Soup recipe tastes just like the Cheese Sauce my Mom used to make. It’s a great way to get picky eaters to eat their veggies. It’s loaded with Broccoli and Delicious Cheddar Cheese. For something a little more flavorful, try switching the Cheddar with Havarti or Provolone. Another way I add flavor to my soups is by switching the butter out for bacon grease. I save the bacon grease in the fridge after cooking it, just for this purpose.

If you’re looking for another easy and delicious Gluten Free Soup Recipe, then you may also like this Creamy Gluten Free Tomato Soup Recipe. It’s made with simple ingredients and is also Vegan.

Gluten Free Broccoli Cheddar Soup

Ingredients

6 Tbsp Butter

1 White Onion

4 Cloves of Garlic

2 – 4 Heads of Broccoli

4 Cups Chicken Stock

1 Cup Water

1 Cup Milk

3 Tbsp Rice Flour

1 Cup Shredded Cheddar Cheese

1/4 Cup Heavy Cream

Salt and Pepper to Taste

Directions

1. Mince the onion and garlic and fry in 3 Tbsp of butter, in a large pot, over low heat for 10 minutes.

2. Wash, chop, then add the broccoli to the pot. Let fry on low for another 10 minutes.

3. Add the chicken stock and water, then let simmer for 1/2 an hour.

4. In a small pot melt 3 Tbsp of butter over medium heat. Then add the flour and stir into a paste. Let brown for 1 minute, then slowly stir in the milk. Stir constantly until it begins to boil. Then add to the main soup pot.

5. Stir well, then add the cheese and heavy cream. Add salt and pepper to taste.

6. Let simmer on low for 1/2 hour.

This Gluten Free Broccoli Cheddar Soup recipe serves 4 People.

If you liked this Broccoli Cheddar Soup Gluten Free recipe, you may also love these recipes for

Creamy Gluten Free Tomato Soup

Gluten Free Pizza Crust

Everything Mashed Potato Flatbread

Gluten Free Butter Tarts

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Gluten Free Broccoli Cheddar Soup

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Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

Author: Lyndsay Baker

Recipe type: Soup

Serves: serves 4

Ingredients

6 Tbsp Butter
1 White Onion
4 Cloves of Garlic
2 - 4 Heads of Broccoli
4 Cups Chicken Stock
1 Cup Water
1 Cup Milk
3 Tbsp Rice Flour
1 Cup Shredded Cheddar Cheese
¼ Cup Heavy Cream
Salt and Pepper to Taste

Instructions

Mince the onion and garlic and fry in 3 Tbsp of butter, in a large pot, over low heat for 10 minutes.
Wash, chop, then add the broccoli to the pot. Let fry on low for another 10 minutes.
Add the chicken stock and water, then let simmer for ½ an hour.
In a small pot melt 3 Tbsp of butter over medium heat. Then add the flour and stir into a paste. Let brown for 1 minute, then slowly stir in the milk. Stir constantly until it begins to boil. Then add to the main soup pot.
Stir well, then add the cheese and heavy cream. Add salt and pepper to taste.
Let simmer on low for ½ hour.

Tea Biscuit Cinnamon Rolls Gluten Free

March 6, 2014 by officially gluten free 13 Comments

Tea Biscuit Cinnamon Rolls Gluten Free

These delicious Gluten Free Tea Biscuits Cinnamon Rolls are quick and easy to make. There’s no waiting around for dough to rise. They’re topped off with a light drizzle of delicious Cream Cheese Icing. They make a perfect afternoon snack or a tasty dessert or treat for the family. They’re so good that you would never know that they’re Gluten Free.

Ingredients

For the Biscuits –

1 1/2 Cups Rice Flour

1/4 Cup Corn Starch

3 Tsp Baking Powder

5 Tbsp Butter

3/4 Cup Milk

For the Cinnamon Rolls –

4 Tbsp Butter

1/4 Cup Brown Sugar

1 Tsp Cinnamon

For the Cream Cheese Icing –

1 Tbsp Cream Cheese (softened)

1/2 Cup Icing Sugar

Directions

1. Pre heat oven to 450 F

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

3. Add milk and mix until a dough forms.

4. Using a rolling pin, roll out dough into a 6″ x 12′ rectangle, on a lightly floured surface.

5. Cover the dough with 3 Tbsp of softened Butter.

6. Mix the sugar and cinnamon together then spread on top of the butter.

7. Roll the dough into a long tube, then use a sharp knife and cut into 1 1/2 ” slices.

8. Cover the bottom and sides of a baking dish with 1 Tbsp of butter. Place the cinnamon rolls into the pan.

9. Bake for 15-20 minutes. I turned my oven to broil for the last minute or two.

10. Mix the softened cream cheese and icing sugar to make the icing. Once the cinnamon rolls have cooled, drizzle the icing over them using a spoon.

If you liked this recipe for Tea Biscuit Cinnamon Rolls Gluten Free, Then you may also like these recipes for

Creamy Gluten Free Tomato Soup

Gluten Free Pizza Crust

Everything Mashed Potato Flatbread

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Tea Biscuit Cinnamon Rolls Gluten Free

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Author: Lyndsay Baker

Recipe type: Cinnamon Buns

Ingredients

For the Biscuits -
1½ Cups Rice Flour
¼ Cup Corn Starch
3 Tsp Baking Powder
5 Tbsp Butter
¾ Cup Milk
For the Cinnamon Rolls -
4 Tbsp Butter
¼ Cup Brown Sugar
1 Tsp Cinnamon
For the Cream Cheese Icing -
1 Tbsp Cream Cheese (softened)
½ Cup Icing Sugar

Instructions

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 a 6" x 12' rectangle, on a lightly floured surface.
Cover the dough with 3 Tbsp of softened Butter.
Mix the sugar and cinnamon together then spread on top of the butter.
Roll the dough into a long tube, then use a sharp knife and cut into 1½ " slices.
Cover the bottom and sides of a baking dish with 1 Tbsp of butter. Place the cinnamon rolls into the pan.
Bake for 15-20 minutes. I turned my oven to broil for the last minute or two.
Mix the softened cream cheese and icing sugar to make the icing. Once the cinnamon rolls have cooled, drizzle the icing over them using a spoon.

No Bake Almond Toffee Squares

January 29, 2014 by officially gluten free 4 Comments

No Bake Almond Toffee Squares

These delicious Gluten Free No Bake Almond Toffee Squares are a grown up version of Rice Crispy Squares. They are incredibly easy to make and are the perfect gluten free treat to make for parties or BBQ’s. They’re also perfect for a summer day because you won’t need to turn on your oven.

Ingredients

2 Tbsp Butter

30 Marshmallows

2 cups crushed Almonds

1 cup Toffee bits