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Crab Rangoon Fat Bombs

March 28, 2018 by officially gluten free 45 Comments

These Savoury Gluten Free & Keto Crab Rangoon Fat Bombs are loaded with Crab Rangoon Flavor and are rolled in crispy Bacon, making them absolutely irresistible. You can have them as a Quick Breakfast, or Mid-Afternoon Snack, as a Pre- or After- Workout Snack or a Delicious Keto Appetizer or Side Dish.

How do you make Keto Crab Rangoon Fat Bombs?

These Delicious Low Carb Bacon Crab Rangoon Fat Bombs are So Quick & Easy to Make. Just Soften the Cream Cheese. Then in a large bowl mix it with the strained canned crab, the shredded mozzarella cheese, the minced garlic, the garlic and onion powder and the salt and pepper. Mix until well Combined. Place in the fridge for 1/2 hour.

Cook the bacon until crispy. Set aside to cool, then chop into small pieces. Scoop 1 Tbsp size balls of the cream cheese and crab mixture and use you fingers to make them ball shaped. Roll the balls in the chopped up bacon.

WHAT IS THE KETOGENIC DIET?

The ketogenic diet (often called keto) is a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When in ketosis, your body switches to burning fat for its primary fuel source.

On Keto, you’re supposed to get at least 70 percent of your calories from Fat, 15 to 25 percent from Protein, and 10 percent from Carbohydrates. You should avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

Crab Rangoon Fat Bombs

This Bacon Crab Rangoon Fat Bomb recipe requires minimal effort and only uses two simple and easy to find ingredients, bacon and crab. The recipe is one of my families favourites. I like to double the batch so we can eat them for a snack throughout the week. The delicious bacon fat bombs are gluten and sugar free as well as low carb and keto.

Looking for some more delicious Keto Appetizer Recipes? You’re in luck! I have some of my readers favourite recipes to share. Their absolute fav are these Dill Pickle Fat Bombs Everyone love that they’re so easy and quick to make. Another one of their favourites, are these tasty Keto Jalapeño Popper Taquitos. They’re perfect for impressing guests or for spoiling someone special.

Recipe Notes:

I washed my hands between each ball. This helped keep the bacon nice and clean and crispy.
Store in the fridge until ready to serve.
You can use any kind of flavourful cheese you prefer.
If you don’t eat bacon, you can roll your fat bombs in grated cheese or parmesan cheese and herbs or in crushed nuts. Leaving the naked is also a great option.
Makes 24 Bacon Crab Rangoon Fat Bombs.

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Crab Rangoon Fat Bombs

These Savoury Gluten Free & Keto Crab Rangoon Fat Bombs are loaded with Crab Rangoon Flavor and are rolled in crispy Bacon, making them absolutely irresistible.

5 from 8 votes

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Course: Keto

Cuisine: Fat Bomb Appetizer

Keyword: Bacon, Fat Bombs, Keto, Low Carb

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: Fat Bombs

Calories: 126kcal

Author: Lyndsay Baker

Ingredients

1 Pkg. 8oz Cream Cheese
1 Can Crab 170 g
3/4 Cup Shredded Mozzarella Cheese
1/2 Tsp Finely Minced Garlic
1/2 Tsp Garlic Powder
1/2 Tsp Onion Powder
Dash of Salt and Pepper
10 Slices Bacon

Instructions

Soften the Cream Cheese. Then in a large bowl mix it with the strained canned crab, the shredded mozzarella cheese, the garlic and onion powder and the salt and pepper. Mix until well Combined. Place the bowl in the fridge for 1/2 hour.
Cook the Bacon until Crispy, then set aside to cool. Then chop into small pieces.
Scoop 1 Tbsp size balls of the cream cheese and crab mixture, then use you fingers to make them ball shaped. Roll the balls in the chopped up bacon. (I washed my hands between each ball.) Store in the fridge until ready to serve.
Makes 24 Bacon Crab Rangoon Fat Bombs.

Nutrition

Calories: 126kcal | Carbohydrates: 1.3g | Protein: 6.5g | Fat: 9g

NUTRITIONAL INFORMATION

This recipe makes 24 Keto Bacon Crab Rangoon Fat Bombs

1 Serving = 2 Fat Bombs

126 Calories | 11 g Fat | 1.3 g Carbs | 0 g Fiber | 6.5 g Protein

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Crab Rangoon Fat Bombs

Keywords: Crab Rangoon Fat Bombs; Keto Bacon Fatbomb Recipe; Keto bacon Recipes; Recipes using Bacon; Easy Keto Appetizer Recipes; Low Carb crab rangoon Recipes; Keto Holiday recipes; Keto crab and bacon recipes; keto game day recipe; family friendly keto recipes; savoury fatbombs; keto recipies using canned crab; Keto recipes using imitation crab; low carb crab balls

Two Bite Cherry Brownies

February 10, 2018 by officially gluten free Leave a Comment

Gluten Free Two Bite Cherry Brownies

My family loved having these Rich, Chocolatey Gluten Free Two Bite Cherry Brownies as a treat to celebrate Valentine’s Day. They’re incredibly soft and are reminiscent of Black Forrest Cake which happens to be my all time favourite Cake. They’re the perfect for treat for Brightening Someones Day.

How to Make Gluten Free Brownies

To make the easy Gluten Free Brownies, you start by preheating your oven to 350 F. Then, in a small pot over medium heat, melt the butter and 1/2 cup of the chocolate chips. Stir until well blended.

In a separate large bowl mix the eggs and sugar together. Then stir it into the butter and chocolate mixture. Mix until well combined. Then add the rice flour and cocoa powder.

Spoon into a greased mini muffin tin. Press 1 cherry into each of the mini brownies. Bake for approximately 20 minutes or until firm.

Next, melt the remaining chocolate and drizzle over the Cherry Brownies.

Gluten Free Two Bite Cherry Brownies

These Two Bite Cherry Brownies can also be made as a Flourless Brownie. This makes them more of fudge like texture. I added a Half of a Cup of Rice Flour to make them a little bit Firmer and Cake like. If you like you could switch the Rice Flour for Potato, Corn or Tapioca Starch.

The best part about this recipe is it’s so Quick and Easy to Make. All you need is a Mini Muffin Pan, Brownie Batter and 24 Cherries. I used frozen Cherries because they’re out of season at the moment and I already had a bag of them in the freezer. I found the frozen ones worked well and are also much cheaper than fresh ones. The best part is they’re already pitted. If using fresh Cherries instead, you have to pit them first which can be a bit messier and more time consuming.

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Gluten Free Two Bite Cherry Brownies

“My family loved having these Rich, Chocolatey Gluten Free Two Bite Cherry Brownies as a treat to celebrate Valentine’s Day. They’re incredibly soft and are reminiscent of Black Forrest Cake which happens to be my all time favourite Cake. They’re the perfect for treat for Brightening Someones Day.”

Ingredients

1/2 Cup Butter

3/4 Cup Semi Sweet Chocolate Chips (Divided)

2 Eggs

3/4 Cup Sugar

1/2 Cup Rice Flour

1/4 Cup Cocoa Powder

24 Pitted Cherries (Fresh or Frozen)

Directions

1. Pre Heat oven to 350 F.

2. In a small pot over medium heat, melt the butter and 1/2 cup of the chocolate chips. Stir until well blended.

3. In a separate large bowl mix the eggs and sugar together. Then stir it into the butter and chocolate mixture. Mix until well combined. Then add the rice flour and cocoa powder.

4.Spoon into a greased mini muffin tin. Press 1 cherry into each of the mini brownies.

5. Bake for approximately 20 minutes or until firm.

6. Melt the remaining 1/4 cup of chocolate and drizzle over the Cherry Brownies.

This recipe makes 24 Gluten Free Two Bite Cherry Brownies.

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Gluten Free Two Bite Cherry Brownies

Two Bite Cherry Brownies

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Author: Lyndsay Baker

Recipe type: Chocolate Dessert

Serves: 24 mini brownies

Ingredients

½ Cup Butter
¾ Cup Semi Sweet Chocolate Chips (Divided)
2 Eggs
¾ Cup Sugar
½ Cup Rice Flour
¼ Cup Cocoa Powder
24 Pitted Cherries (Fresh or Frozen)

Instructions

Pre Heat oven to 350 F.
In a small pot over medium heat, melt the butter and ½ cup of the chocolate chips. Stir until well blended.
In a separate large bowl mix the eggs and sugar together. Then stir it into the butter and chocolate mixture. Mix until well combined. Then add the rice flour and cocoa powder.
Spoon into a greased mini muffin tin. Press 1 cherry into each of the mini brownies.
Bake for approximately 20 minutes or until firm.
Melt the remaining ¼ cup of chocolate and drizzle over the Cherry Brownies.

Gluten Free Beef Stew

September 22, 2017 by officially gluten free Leave a Comment

Gluten Free Beef Stew

Gluten Free Beef Stew

This simple and flavourful Gluten Free Beef Stew is the perfect comfort meal for a cool fall day. It’s one of my families favourite recipes. Probably because it’s just loaded with deliciously Seared Beef and Caramelized Onions and is smothered in an awesomely beefy gravy.

It can be made with a slow cooker, or on the stove top. I like to prepare it on the stove top then transfer it to slow cooker after. This helps tenderize the beef a bit more. Gluten Free Beef Stew is a great way to use cheaper cuts of beef without sacrificing on the flavour and over all quality of the meal.

If you’re looking for a delicious recipe to go with this hearty Gluten Free Beef Stew, why not try these light and fluffy Everything Mashed Potato Flatbread or these Crispy Mashed Potato Waffles.

Gluten Free Beef Stew

Ingredients

1 lb Stewing Beef

2 Tbsp Butter

1/2 White Onion

3 Medium Potatoes

4 Cloves Garlic

4 Carrots

8 -10 Mushrooms

3 1/2 Cups Water

2 Tsp Salt

1/2 Tsp Pepper

2 Tbsp Rice Flour

1 Tbsp Potato Starch

Directions

1.In a large pot over medium heat, brown the beef.

2. Once the beef is thoroughly browned, add the butter. Then dice and add the onion. Mince the garlic and add to the pot as well. Slice then add the mushrooms. Let simmer for 5 minutes, stirring a few times throughout.

3. Peel then dice the potatoes and carrots, then to the pot.

4. Stir in 3 cups of water. Then add the salt and pepper. Let simmer on low for 1/2 hour – 1 hour, or transfer to a slow cooker and cook on low for 3-4 hours. If using a slow cooker you’ll need to add a little more water.

5. Mix 1/2 cup of water with the rice flour and potato starch, until well combined. Then add it to the pot/slow cooker and let simmer for another 5 – 10 minutes.

This Gluten Free Beef Stew Recipe Serves 4.

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

Creamy Gluten Free Tomato Soup

Gluten Free Pizza Crust

Everything Mashed Potato Flatbread

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Gluten Free Beef Stew

Gluten Free Beef Stew

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Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

Author: Lyndsay Baker

Recipe type: Soups and Stews

Serves: 4 servings

Ingredients

1 lb Stewing Beef
2 Tbsp Butter
½ White Onion
3 Medium Russet Potatoes
4 Cloves garlic
4 Carrots
8 -10 Mushrooms
3½ Cups Water
2 Tsp Salt
½ Tsp Pepper
2 Tbsp Rice Flour
1 Tbsp Potato Starch

Instructions

In a large pot over med heat, Brown the beef in butter,
Dice and add the onion to the pot. Mince the garlic and add to the pot as well. Slice then add the mushrooms, Let simmer for 5 minutes, stirring a few times throughout.
Peel then dice the potatoes and carrots, then to the pot.
Stir in 3 cups of water. Then add the salt and pepper. Let simmer on low for ½ hour, or transfer to a slow cooker and cook on low for 3-4 hours. If using a slow cooker you'll need to add more water.
In a glass or jar mix ½ cup water with the rice flour and potato starch. Mix until well combined, then add to the pot. Let simmer for another 5 - 10 minutes.
This Gluten Free Beef Stew Recipe Serves 4 People.

No Bake Apple Pie Bars

August 17, 2016 by officially gluten free Leave a Comment

No Bake Apple Pie Bars

These 5 Ingredient Gluten Free and Vegan No Bake Apple Pie Bars are a Copycat recipe of Larabar’s Apple Pie Bars. There’s no added sugar and they’re Keto. They taste so good, you’d never guess they’re made of just fruit and nuts. The best part is that they’re so quick and easy to make. l let them set in fridge then cut and individually wrap them with tin foil. There’s something about unwrapping them that makes it feel more special.

You need a food processor to make this recipe. If you don’t already have a food processor, you can pick up a small one up for $10 -$15 and most Chain Stores. These bars are so good that I had to make a second batch because the first ones got eaten up before I could get pictures.

Have you tried this other Healthy Gluten free and Vegan Oven Baked Apple Pie Paper Roll Recipe yet? They’re so simple and satisfying.

Ingredients

1 1/2 Cups Crushed Almonds

2 Cups Dates

1 1/2 Cups Dried Apples

1 Cup Walnuts

3 Tsp Cinnamon

Directions

1. In a food processor, very finely grind the almonds. Add them to a large mixing bowl. Then grind down the dates into a paste like texture. Add to the mixing bowl and mix with the almonds until its completely combined. I used my hands, squishing it between my fingers.

2. Grind up the dried apple very finely, then add it to the bowl. Next grind up the walnuts and add them to the bowl too. Add the cinnamon and mix until it’s fully combined.

3. Pour the mixture evenly into a 9×9 pan. Cover with parchment paper or plastic wrap. Press down on the bars with your fingers until the entire pan is compressed.

4. Place into the No Bake Apple Pie Bars in the refrigerator for 1 hour. Cut into bars.

This recipe makes 12 No Bake Apple Pie Bars.

If you liked this recipe for Gluten Free No Bake Apple Pie Bars, then you may also like these recipes:

Gluten Free Banana Bread

Gluten Free Butter Tarts

Gluten Free Unicorn Chips with Rainbow Dip

Everything Mashed Potato Flatbread

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No Bake Apple Pie Bars

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Prep time

10 mins

Total time

10 mins

Author: Lynday

Recipe type: Bars s

Cuisine: Apple

Serves: 12 Bars

Ingredients

1½ Cups Crushed Almonds
2 Cups Dates
1½ Cups Dried Apples
1 Cup Walnuts
3 Tsp Cinnamon

Instructions

In a food processor, very finely grind the almonds. Add them to a large mixing bowl. Then grind down the dates into a paste like texture. Add to the mixing bowl and mix with the almonds until its completely combined. I used my hands, squishing it between my fingers.
Grind up the dried apple very finely, then add it to the bowl. Next grind up the walnuts and add them to the bowl too. Add the cinnamon and mix until it's fully combined.
Pour the mixture evenly into a 9x9 pan. cover with parchment paper or plastic wrap. Press down on the bars with your fingers until the entire pan is compressed.
Place into the refrigerator for 1 hour. Cut into bars.

Creamy Gluten Free Tomato Soup

June 2, 2016 by officially gluten free 9 Comments

Creamy Gluten Free Tomato Soup

I absolutely love this Flavorful Creamy Gluten Free Tomato Soup. Not only is it Keto & Gluten Free, It’s also Dairy Free and Vegan.

Creamy Gluten Free Tomato Soup

It’s so delicious and easy to make, with only a few ingredients. It can be thrown together in 1/2 an hour, with 2 Cans of Tomatoes and a Can of Coconut Milk. You can use any kind of canned tomatoes for this recipe. It doesn’t have to be diced, stewing tomatoes work just as good. A plain version of this delicious soup can be made by skipping the Cumin, Ginger and Graham Marsala. If you enjoy an ethnic flavored soup with a little heat,

You may want to try this Spicy Green Pea Coconut Curry Soup. It’s also very tasty and easy to make.

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Creamy Gluten Free Tomato Soup

Ingredients

1/ 2 of a White Onion

4 Cloves of Garlic

1 Tbsp Coconut Oil

2 Cans of Diced Tomatoes

1 Tsp Cumin (optional)

1 Tsp Ginger (optional)

1 Tsp Graham Marsala (optional)

1 Can Coconut Milk

1 Tbsp Salt

Directions

1.Place the can of coconut milk in the fridge upside down for a few hours or over night.

2. In a large pot, fry the diced onion in the coconut oil. Mince then add the garlic. Let fry over medium heat until the onion is fully cooked.

3. Add the canned tomatoes, then spices. Open the can of coconut milk upside down and pour only the liquid into the pot, leaving the cream. Let simmer over medium heat for 15-20 minutes.

4. Puree the Tomatoes in a blender until smooth. Return to the pot then add the cream from the coconut milk and salt . Stir until well combined. Let simmer on low for another 5-10 minutes.

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Creamy Gluten Free Tomato Soup

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Creamy Gluten Free Tomato Soup

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Prep time

2 mins

Cook time

25 mins

Total time

27 mins

Author: Lyndsay Baker

Recipe type: Soup

Ingredients

1/ 2 of a White Onion
4 Cloves of Garlic
1 Tbsp Coconut Oil
2 Cans of Diced Tomatoes
1 Tsp Cumin (optional)
1 Tsp Ginger (optional)
1 Tsp Graham Marsala (optional)
1 Can Coconut Milk
1 Tbsp Salt

Instructions

Place the can of coconut milk in the fridge upside down for a few hours or over night.
In a large pot, fry the diced onion in the coconut oil. Mince then add the garlic. Let fry over medium heat until the onion is fully cooked.
Add the canned tomatoes, then spices. Open the can of coconut milk upside down and pour only the liquid into the pot, leaving the cream. Let simmer over medium heat for 15-20 minutes.
Puree the Tomatoes in a blender until smooth. Return to the pot then add the cream from the coconut milk and salt . Stir until well combined. Let simmer on low for another 5-10 minutes.

Gluten Free Mashed Potato Waffles

May 2, 2016 by officially gluten free 33 Comments

Gluten Free Mashed Potato Waffles

These Crispy Gluten Free Mashed Potato Waffles are similar to a potato pancake but taste ever better. They’re a great way to use up leftover mashed potatoes. I make extra just so I can make them. Potato Waffles make an excellent side dish. Make them a meal by adding some Bacon and Cheddar Cheese.

Gluten Free Mashed Potato Waffles

This yummy variation of potato pancakes is made in the waffle iron instead of the frying pan. Making them in waffle form makes them extra crispy and delicious. They’re a family friendly meal or side dish that’s easy to whip up. I like how they feel fancier than a regular potato pancake but they’re not any harder to prepare!

An amazing way to use up leftover mashed potatoes, is by making these Everything Mashed Potato Flatbread. They’re quick and easy to make and are sure to satisfy. I hope you enjoy them.

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Gluten Free Mashed Potato Waffles

“These Crispy Gluten Free Mashed Potato Waffles are similar to a potato pancake but taste ever better. They’re a great way to use up leftover mashed potatoes. I make extra just so I can make them. Potato Waffles make an excellent side dish. Make them a meal by adding some Bacon and Cheddar Cheese.”

Ingredients

1/2 of a Small White Onion

2 Tbsp Butter

3 1/2 Cups Mashed Potatoes

2 Eggs

1/4 Melted Butter

3/4 Cup Rice Flour

1/4 Cup Potato Starch (or Tapioca or Corn Starch)

2 Tsp Baking Powder

Directions

1.Mince the onion and fry over medium heat in 2 tbsp of butter, for 5-10 minutes. Set aside to cool.

2. In a large bowl add the prepared mashed potato, onion, eggs and melted butter. Mix until well combined.

3. Then add the rice flour, starch and baking powder. Mix well.

4. Preheat a well oiled waffle iron. Cook waffles until golden brown. To get them extra crispy place them into the oven and bake at 375 F for an additional 5-10 minutes.

Makes 8 Gluten Free Mashed Potato Waffles.

Serve with Sour Cream and Chives.

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Gluten Free Mashed Potato Waffles

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Author: Lyndsay Baker

Recipe type: Waffle

Serves: 8 Waffles

Ingredients

½ of a small White Onion
2 Tbsp Butter
3½ Cups Leftover Mashed Potatoes
2 Eggs
¼ Melted Butter
¾ Cup Rice Flour
¼ Cup Potato Starch (or Tapioca or Corn Starch)
2 Tsp Baking Powder

Instructions

Mince the onion and fry on medium low in 2 tbsp of butter, for 5-10 minutes. Let cool.
In a large bowl add the prepared mashed potato, onion, eggs and melted butter. Mix until well combined.
Then add the rice flour, starch and baking powder. Mix well.
Preheat a well oiled waffle iron. Cook waffles until golden brown. To get them extra crispy place them into the oven and bake at 375 F for an additional 5-10 minutes.

Everything Mashed Potato Flatbread

April 13, 2016 by officially gluten free 65 Comments

These Gluten Free Everything Mashed Potato Flatbread are just as tasty as a Bagel but are much Easier to Make. They make a perfect side for a big bowl of Soup, or a deliciously Soft Bun for Sandwiches or Burgers. They’re a great way to use up left over Mashed Potatoes. I often make extra just so I can make them.

How to make Everything Mashed Potato Flatbread

To make these Everything Mashed Potato Flatbread, you start by boiling, then mashing the potatoes and set aside to cool. Or use 2 cups of prepared mashed potatoes. In a large bowl add the mashed potato and 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.

Cut the dough into 8 pieces. Roll into balls and flatten with lightly (rice) floured fingers. Place onto a parchment paper lined baking sheet. Brush with melted butter then sprinkle with the everything mixture. Bake for 15 minutes. Remove from the oven then brush with melted butter once more.

Everything Mashed Potato Flatbread

I’m in love with this easy to make light and fluffy Gluten Free Everything Mashed Potato Flatbread recipe. It’s inspired by what once was my favorite snack, the Everything Bagel. They’re generously topped with Poppy and Sesame Seeds, Dried Onion and Garlic and a little Basil and Salt.

They’re just as tasty as a Bagel but are much Easier to Make. They make a perfect side for a big bowl of Soup, or a deliciously Soft Bun for Sandwiches or Burgers. They’re a great way to use up left over Mashed Potatoes. I often make extra just so I can make them.

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Everything Mashed Potato Flatbread

4.39 from 18 votes

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Course: Bread

Cuisine: American

Keyword: bread, gluten free, potato, Side Dish

Prep Time: 40 minutes

Cook Time: 15 minutes

Total Time: 55 minutes

Servings:

Author: Lyndsay Baker

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 or Tapioca or Potato Starch
2 Tsp Baking Powder
1/2 Tsp Salt
For the Everything Topping:
2 Tsp Poppy Seeds
2 Tsp Sesame Seeds
2 Tsp Dried Garlic or 1/2 Tsp Garlic Powder
2 Tsp Dried Onion
1 Tsp Dried Basil
1/2 Tsp Salt

Instructions

Cook then mash the potatoes, then set aside to cool. Or use 2 cups of prepared mashed potatoes.
In a large bowl add the mashed potato. 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.
Pre heat oven to 450 F.
In a small bowl mix the poppy seeds, sesame seeds, dried garlic and onion, basil and salt, until well combined.
Cut the dough into 8 pieces. Roll into balls and flatten with lightly (rice) floured fingers. Place onto a parchment paper lined baking sheet. Brush with melted butter then sprinkle with the everything mixture.
Bake for 15 minutes. Remove from the oven then brush with melted butter once more.

Makes 8 Gluten Free Everything Mashed Potato Flatbread.

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Everything Mashed Potato Flatbread

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Linguine with Smoked Salmon and Rosé Sauce

January 4, 2016 by officially gluten free Leave a Comment

Linguine with Smoked Salmon and Rosé Sauce

I made this Gluten Free Linguine with Smoked Salmon and Rosé Sauce after finding Catelli Linguine Noodles at my local supermarket. I haven’t had Linguine for years and Gluten Free Catelli Noodles are my absolute favorite. They taste just as good as a regular noodles. You can’t have Smoked Salmon without the Capers. They’re absolutely perfect for this delicious Pasta. Making a Rosé Sauce is really simple, you add a little bit of Cream or Alfredo Sauce to your regular Tomato Sauce. Although it’s easy to make I often opt for buying it pre made. The Gluten Free brand that I usually use is Classico. It always tastes great and worked perfectly for this pasta.

Ingredients

3 Tbsp Butter

1/2 of a Onion

8 – 10 White Mushrooms

1 Jar of Gluten Free Rosé Sauce

4 Tbsp Capers

1 Package of Smoked Salmon

1 Package of Gluten Free Linguine

2 Tbsp Parmesan Cheese

Directions

1.In a large frying pan, melt 1 tbsp butter. Dice then add the onion. Slice the mushrooms, then add them to the pan. Let fry for 5 minutes.

2. Add the sauce, then the capers. Let simmer for another 5- 10 minutes. Add the smoked salmon to the pan and let simmer for approximately another 5 minutes.

3. Cook the linguine as directed on the package. Once it’s cooked and drained, toss it in the remaining butter. Sprinkle with the parmesan cheese, then toss until well coated.

4. Serve the sauce over the pasta. Garnish with parsley.

If you liked this recipe for Linguine with Smoked Salmon and Rosé Sauce, then you may also like these recipe:

Gluten Free Raisin Bread

The Best Gluten Free Pizza

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Linguine with Smoked Salmon and Rosé Sauce

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

Author: Lyndsay

Recipe type: Pasta

Serves: serves 4

Ingredients

3 Tbsp Butter
½ of a White Onion
8 - 10 White Mushrooms
1 Jar of Gluten Free Rosé Sauce
4 Tbsp Capers
1 Package of Smoked Salmon
1 Package of Gluten Free Linguine
2 Tbsp Parmesan Cheese

Instructions

In a large frying pan, melt 1 tbsp butter. Dice then add the onion. Slice the mushrooms, then add them to the pan. Let fry for 5 minutes.
Add the sauce, then the capers. Let simmer for another 5- 10 minutes. Add the smoked salmon to the pan and let simmer for approximately another 5 minutes.
Cook the linguine as directed on the package. Once it's cooked and drained, toss it in the remaining butter. Sprinkle with the parmesan cheese, then toss until well coated.
Serve the sauce over the pasta. Garnish with parsley.

Gluten Free Raisin Bread

December 14, 2015 by officially gluten free 2 Comments

Gluten Free Raisin Bread

Gluten Free Raisin Bread

I can’t wait to make another loaf of this Gluten Free Raisin Bread. It’s so deliciously moist and is loaded with Cinnamon and Plump Juicy Raisins. This is an easy recipe to make but does take a few hours to let the dough rise. It is a little bit different from regular bread because the dough is more of a thick batter than a firm dough. I let my raisins soak in hot water for 5-10 minutes, then drain them and pat them dry with a towel. Then I mixed Butter with Brown Sugar and Cinnamon, then added the soaked Raisins. Once the dough was ready, I gently folded the cinnamon raisin mixture in it. Mix together until the raisins are distributed throughout not until completely mixed.

Ingredients

1 1/2 Cup Milk (warm)

1 Tbsp Sugar

3 Tsp Yeast

2 Eggs

1/4 Cup Butter (melted)

3 Cups Rice Flour

1/4 Cup Corn Starch

1 Tsp Xanthan Gum

3 Tbsp Butter

1/2 Cup Brown Sugar

2 Tsp Cinnamon

3/4 Cup Raisins

Directions

1.In a large mixing bowl, dissolve the sugar in the lukewarm milk. Then sprinkle the yeast on top. Let sit covered for 15 minutes.

2. 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.

3. 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.

4. Place the dough into a greased bread pan. Let rise in a warm place for 1 hour.

5. Pre heat oven to 350 F.

6. Bake for approximately 1 hour.

This recipe makes 1 loaf of Gluten Free Raisin Bread.

If you liked this recipe for Gluten Free Raisin Bread, You may also like these recipes for:

No Knead Flax Bread

Baked Apple Pie Rice Paper Rolls

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Gluten Free Raisin Bread

Save Print

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.

White Chocolate Candy Cane Macaroons

December 2, 2015 by officially gluten free 19 Comments

White Chocolate Candy Cane Macaroons

It’s Christmas Cookie Season and I’m really excited to share these Gluten Free White Chocolate Candy Cane Macaroons with you. They’re my new favorite Christmas Cookie and they only take 5 ingredients to make. They’re a deliciously chewy Coconut Macaroon Dipped in White Chocolate, then dipped in Crushed Candy Canes.

How to Make Candy Cane Macaroons

To make these delicious White Chocolate Candy Cane Macaroons, you use a large mixing bowl to mix the coconut and sweetened condensed milk. In a separate bowl whip the egg white until stiff, then fold it into the coconut mixture. Spoon 1 inch balls onto a lightly greased or parchment paper lined cookie sheet. Bake for 15 -17 minutes.

Then, melt the White Chocolate in a double boiler. You can also melt it in the microwave for 30 sec at a time, stiring in between. Dip the bottoms of the baked macaroons into the white chocolate. Then dip them into the crushed candy cane. Place back onto parchment paper. Put the finished macaroons into the fridge for 20 minutes.

White Chocolate Candy Cane Macaroons

The White Chocolate and Candy Cane go perfectly together, making an already tasty Cookie even more irresistible. They’re really easy to make and have no flour of any kind. I decided to make these macaroons in a smaller batch. Most Macaroon recipes make 4 or 5 dozen, which I felt was to many. I ended up with 30 Macaroons. If you need more than that you could easily double the recipe. I hope you enjoy them as much as my family did.

Love Christmas Cookies? You might want to check out these Easy to make Gluten Free Gingerbread Cookies. They’re so fun to make and decorate with the family.

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White Chocolate Candy Cane Macaroons

“It’s Christmas Cookie Season and I’m really excited to share these Gluten Free White Chocolate Candy Cane Macaroons with you. They’re my new favorite Christmas Cookie and they only take 5 ingredients to make. They’re a deliciously chewy Coconut Macaroon Dipped in White Chocolate, then dipped in Crushed Candy Canes.”

Ingredients

3/4 Cup Sweetened Condensed Milk

3 3/4 Cups Shredded Coconut

1 Egg White

2 Cups White Chocolate

8 Candy Canes (crushed)

Directions

1. Pre heat oven to 325 F.

2. In a large bowl, mix the coconut and sweetened condensed milk. In a separate bowl whip the egg white until stiff, then fold into the coconut mixture.

3. Spoon 1 inch balls onto a lightly greased or parchment paper lined Cookie sheet. Bake for 15 -17 minutes.

4. Melt the White Chocolate in a double boiler. You can also melt it in the microwave for 30 sec at a time, stiring in between.

5. Dip the bottoms of the baked macaroons into the white chocolate. Then dip them into the crushed candy cane. Place back onto parchment paper.

6. Put the finished macaroons into the fridge for 20 minutes.

This recipe makes 30 Gluten Free White Chocolate Candy Cane Macaroons.

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Merry Christmas xo

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White Chocolate Candy Cane Macaroons

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Prep time

15 mins

Cook time

17 mins

Total time

32 mins

Author: Lyndsay

Recipe type: Christmas Cookies

Serves: 30 cookies

Ingredients

¾ Cup Sweetened Condensed Milk
3¾ Cups Shredded Coconut
1 Egg White
2 Cups White Chocolate
8 Candy Canes (crushed)

Instructions

Pre heat oven to 325 F.
In a large bowl, mix the coconut and sweetened condensed milk. In a separate bowl whip the egg white until stiff, then fold into the coconut mixture.
Spoon 1 inch balls onto a lightly greased or parchment paper lined Cookie sheet. Bake for 15 -17 minutes.
Melt the White Chocolate in a double boiler. You can also melt it in the microwave for 30 sec at a time, stiring in between.
Dip the bottoms of the baked macaroons into the white chocolate. Then dip them into the crushed candy cane. Place back onto parchment paper.
Put the finished macaroons into the fridge for 20 minutes.