gluten intolerant

Keto Raspberry Cheese Turnovers

January 22, 2019 by officially gluten free 11 Comments

These 5 Ingredient Gluten Free & Keto Raspberry Cheese Turnovers are So Easy to Make. They can be thrown together in under 15 minutes and are such a satisfying little treat. I used Raspberries, which are my personal favourite, but you can use Blueberries, Blackberries or Strawberries instead.

How To Make Easy Keto Raspberry Turnovers

To make these Tasty Keto Raspberry Cheese Turnovers, you preheat your oven to 375 F. Then Spread out the mozzarella slices onto 2 parchment paper (Not Wax Paper) lined baking sheets. Then, bake the cheese slices, until the edges are golden brown approx. 3-4 mins.

Use a mixer to mix the cream cheese, heavy cream and 1 Tbsp of the swerve, until smooth. Remove the cheese slices from the oven and let cool slightly. Then add 2 tsp of the cream cheese mixture to the corner of each of the cheese shells. Place 2 raspberries onto each of the turnovers.

Fold the squares in half, into triangle shapes. Firmly press the sides closed. Then sprinkle with the remaining powdered swerve.

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.

Keto Raspberry Cheese Turnovers

This recipe for Keto Raspberry Cheese Turnovers is one of my families favourite sweet treats. It’s so simple and easy to make, making it a winner in my books. We eat them cold but they can be served warm as well. I used powdered swerve, which I ordered from amazon. If you’re not able to use swerve, you can substitute it for any crystallized sweetener. An erythritol and stevia blend would be my second choice.

Are you looking for some more delicious Keto Recipes? You’re in luck! I have some of my families favourite recipes to share. Our absolute fav is this Keto Dairy Free Chocolate Coconut Mousse. I love that it’s so easy and quick to make. Another one of our favourites, are these tasty Dairy Free Mini Keto Pumpkin Pies. They’re perfect for impressing brunch guests or for spoiling someone special.

Recipe Tips:

Using pre sliced Mozzarella Deli Slices makes this recipe a breeze.
Flipping the cheese shells over before adding the filling makes them a bit prettier. Let them cool for a few seconds before flipping.
Small square piles of grated mozzarella cheese will work instead of the slices if needed.

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Keto Raspberry Cheese Turnovers

These 5 Ingredient Gluten Free & Keto Raspberry Cheese Turnovers are So Easy to Make. They can be thrown together in under 15 minutes and are such a satisfying little treat.

5 from 4 votes

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Course: Dessert

Cuisine: American

Keyword: Dessert, gluten free, Keto, Low Carb

Prep Time: 10 minutes

Cook Time: 5 minutes

Servings: servings

Calories: 134kcal

Author: Lyndsay Baker

Ingredients

12 Mozzarella Slices
24 Raspberries
1/2 Cup Cream Cheese
3 Tbsp Heavy Cream
1/4 Cup Powdered Swerve divided

Instructions

Preheat oven to 375 F. Spread out the mozzarella slices onto 2 parchment paper (Not Wax Paper) lined baking sheets. Then use a mixer to mix the cream cheese, heavy cream and 1 Tbsp of the swerve, until smooth.
2. Bake the cheese slices, until the edges are golden brown approx. 3-4 mins. Remove from the oven and let cool slightly before adding 2 tsp of the cream cheese mixture to the corner of each of the cheese shells.
3. Place 2 raspberries onto each of the turnovers, then fold the squares in half into triangle shapes. Firmly press the sides closed. Then sprinkle with the remaining powdered swerve.
This recipe makes 12 Keto Raspberry Cheese Turnovers.

Nutrition

Calories: 134kcal

Nutritional Info

1 Batch of Keto Raspberry Cheese Turnovers = 12 Servings

1 Serving = 1 Turnover

2.5 g Net Carb

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

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Keto Raspberry Cheese Turnovers

Keto Beef Enchiladas

August 3, 2018 by officially gluten free 5 Comments

Keto Beef Enchiladas

These Delicious Gluten Free & Keto Beef Enchiladas are High in Healthy Fats and Low in Carbs. They make a Perfect Make Ahead Meal that can Quickly be Reheated in only a Few Minutes. If you love Keto Beef Enchiladas, then you may want to try out these Keto Buffalo Chicken Taquitos too. They’re by far my most popular recipe and just happen to be my favourite too.

How to make Keto Beef Enchiladas:

You start by browning the beef with the minced onion. Then mix the cumin, chilli powder, onion and garlic powder and salt and pepper with the water. Then pour over the browned ground beef. Let simmer until all the liquid is evaporated.

Then mix the cheddar and mozzarella cheeses in a large mixing bowl. Divide the cheese mixture into 6 then make into balls. Place onto a parchment paper (Not Waxed Paper) lined baking sheet. Bake until the edges are golden brown, then flip upside down. Place a few spoonfuls of the beef on the edge of each shell. Tightly roll each one into a cigar shape.

Turn your oven temperature down, then place the cheesy beef rolls in a row on a small baking pan or dish. Then pour the enchiladas sauce evenly over them. Cover with remaining 1/4 cup of cheddar cheese. Bake until the cheese on top is melted. Remove from the pan and serve with sour cream and chopped cilantro.

WHAT IS THE KETOGENIC DIET?

If you haven’t heard of The ketogenic diet (often called keto), it’s 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 your body switches to burning fat for its primary fuel source, that’s when you hit ketosis. While on the Keto diet 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’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

Keto Beef Enchiladas

These Keto Beef Enchiladas are loaded with Flavor and provide a nutritious hit of healthy fats. The recipe is best served with a side of sour cream and garnished with chopped fresh Cilantro or Parsley. They can be made with many variations. Instead of Beef you could use Chicken with Franks Red or you could add a little cream cheese and or jalapeños.

If you love Low Carb Appetizers, then you’ll want to try out these Bacon Crab Rangoon Fat Bombs. They’re a bite-sized Fat Bomb that’s loaded with flavor and provides a nutritious hit of healthy fats.

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Keto Beef Enchiladas

“These Delicious Gluten Free & Keto Beef Enchiladas are High in Healthy Fats and Low in Carbs. They make a Perfect Make Ahead Meal that can Quickly be Reheated in only a Few Minutes. “

Ingredients

1 1/2 Cup Shredded Cheddar Cheese, Divided

1 1/4 Cup Shredded Mozzarella Cheese

1/2 lb Ground Beef

1/4 Cup Minced Onion

1 Tbsp Cumin

1/2 Tsp Chili Powder

1 Tsp Paprika

1 Tsp Onion Powder

1 Tsp Garlic Power

1/2 Tsp Salt

1/2 Tsp Pepper

1/2 Cup Water

1/8 Cup Pickled Jalapeños (Optional)

1/2 Cup Enchiladas Sauce

1/4 Cup Sour Cream

Directions

1. Brown the beef with the minced onion. In a cup mix the cumin, chilli powder, onion and garlic powder and salt and pepper with the water. Then pour over the browned ground beef. Let simmer for 5 – 10 minutes or until all the liquid is evaporated. Chop the add the pickled jalapeños. Mix until incorporated.

2. In a large mixing bowl, mix 1 1/4 cup of the cheddar and all of the mozzarella cheese. Divide the cheese mixture into 6 then make balls. Place onto a parchment paper lined baking sheet. Bake @ 400 F for 6-8 minutes, or until the edges are golden brown.

3. Let cool for 1- 2 minutes. Flip upside down, then place a few spoonfuls of the beef on the edge of each shell. Tightly roll each one into a cigar shape. (You need to do this quite quickly, before the cheese hardens)

4. Turn your oven temperature down to 350 F. Place the cheesy beef rolls in a row on a small baking pan or dish. Then pour the enchiladas sauce evenly over them. Cover with remaining 1/4 cup of cheddar cheese, then bake for 8 – 10 minutes of until the cheese on top is melted.

5. Remove from the pan and serve with sour cream and chopped cilantro.

This Keto Beef Enchiladas Recipe Makes 3 Servings.

Recipe Notes:

– You must use Parchment Paper, Not Waxed Paper. The cheese will stick to waxed paper.

– To make ahead: Roll out the beef and cheese. Let cool completely, then store in the fridge or freezer (without any sauce on them).

– To reheat, Preheat oven to 350 F. Pour the sauce over then add the cheese. Bake for 8 -10 minutes.

NUTRITIONAL INFO

1 Batch of Keto Beef Enchiladas = 3 Servings

Each Serving or 2 Beef Enchiladas (with Sauce and Sour Cream) =

575 Calories | 42 g Fat | 5.5 g Carbs | 0.6 g Fibre | 45.8 g Protein

4.9 g Net Carbs

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

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Keto Beef Enchiladas

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4.5 from 2 reviews

Keto Beef Enchiladas

Save Print

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

These Delicious Gluten Free & Keto Beef Enchiladas are High in Healthy Fats and Low in Carbs. They make a Perfect Make Ahead Meal that can Quickly be Reheated in only a Few Minutes.

Author: Lyndsay Baker

Recipe type: Keto Mexican Dinner

Cuisine: Mexican

Serves: 6 Enchiladas

Ingredients

1½ Cup Shredded Cheddar Cheese, Divided
1¼ Cup Shredded Mozzarella Cheese
½ lb Ground Beef
¼ Cup Minced Onion
1½ Cup Shredded Cheddar Cheese, Divided
1¼ Cup Shredded Mozzarella Cheese
1 lb Ground Beef
¼ Cup Minced Onion
1 Tbsp Cumin
½ Tsp Chili Powder
1 Tsp Paprika
1 Tsp Onion Powder
1 Tsp Garlic Power
½ Tsp Salt
½ Tsp Pepper
½ Cup Water
⅛ Cup Pickled Jalapeños (Optional)
½ Cup Enchiladas Sauce
¼ Cup Sour Cream

Instructions

Brown the beef with the minced onion. In a cup mix the cumin, chilli powder, onion and garlic powder and salt and pepper with the water. Then pour over the browned ground beef. Let simmer for 5 – 10 minutes or until all the liquid is evaporated. Chop the add the pickled jalapeños. Mix until incorporated.
In a large mixing bowl, mix 1¼ cup of the cheddar and all of the mozzarella cheese. Divide the cheese mixture into 6 then make balls. Place onto a parchment paper lined baking sheet. Bake @ 400 F for 6-8 minutes, or until the edges are golden brown.
Let cool for 1- 2 minutes. Flip upside down, then place a few spoonfuls of the beef on the edge of each shell. Tightly roll each one into a cigar shape. (You need to do this quite quickly, before the cheese hardens)
Turn your oven temperature down to 350 F. Place the cheesy beef rolls in a row on a small baking pan or dish. Then pour the enchiladas sauce evenly over them. Cover with remaining ¼ cup of cheddar cheese, then bake for 8 - 10 minutes of until the cheese on top is melted.
Remove from the pan and serve with sour cream and chopped cilantro.

Gluten Free Raspberry Waffles

September 27, 2017 by officially gluten free Leave a Comment

Gluten Free Raspberry Waffles

Gluten Free Raspberry Waffles

I’ve been making these Gluten Free Raspberry Waffles every week, for months. My family can’t enough of them and I can’t get enough of how easy they are whip together. I also love that they’re made with cheap and easy to find Gluten Free Ingredients. These amazing Gluten Free Raspberry Waffles can be made all year long by using frozen Raspberries. They turn out just as good as using fresh raspberries. I sometimes substitute Raspberries for Blueberries, Blackberries, Cherries or Apples.

Since these Gluten Free Raspberry Waffles are so inexpensive to make, I often double the recipe and freeze half of the batch. They heat up perfectly in the toaster or microwave. They’re so much cheaper and easier to make than Gluten Free Bread and make a perfect breakfast on the go.

I serve these Gluten Free Waffles with a side of Whipped Cream and Raspberries or the more traditional, Butter and Maple Syrup. For something a little different, why not try these delicious crispy Gluten Free Mashed Potato Waffles.

Ingredients

2 Cups Rice Flour

1 Cup Potato Starch

1/4 Cup Sugar

1 Tsp Baking Soda

1 Tsp Baking Powder

1/4 Cup Melted Butter

2 Eggs

3/4 Cup Milk

3/4 Cup Fresh or Frozen Raspberries

Directions

1. In a large mixing bowl, mix the rice flour, potato starch, sugar, baking soda and baking powder.

2. Add the melted butter, eggs and milk. Mix until well combined. Add another tbsp of milk if needed. (It should be a traditional batter consistency. )

3. Gently mix in the raspberries, just until incorporated.

4. Cook the Gluten Free Raspberry Waffles in a well oiled waffle maker, until golden brown. Be careful not to overfill.

This Recipe for Gluten Free Raspberry Waffles makes 8 Waffles.

If you liked this recipe for Gluten Free Raspberry Waffles, 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 Raspberry Waffles

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

Author: Lyndsay Baker

Recipe type: Breakfast

Serves: 8 Waffles

Ingredients

2 Cups Rice Flour
1 Cup Potato Starch
¼ Cup Sugar
1 Tsp Baking Soda
1 Tsp Baking Powder
¼ Cup Melted Butter
2 Eggs
¾ Cup Milk
¾ Cup Fresh or Frozen Raspberries

Instructions

In a large mixing bowl, mix the rice flour, potato starch, sugar, baking soda and baking powder.
Add the melted butter, eggs and milk. Mix until well combined. Gently mix in the raspberries, just until incorporated.
Cook the Gluten Free Raspberry Waffles in a well oiled waffle maker, until golden brown.
This Recipe for
Gluten Free Raspberry Waffles
makes 8 Waffles.

Gluten Free Pizza Crust

April 8, 2017 by officially gluten free 3 Comments

~ Gluten Free Pizza Crust Recipe ~

I’m extremely excited to share this New Gluten Free Pizza Crust Recipe with you. I think it’s my best recipe yet. I can’t wait for you to try it! How many times have you had terrible gluten free pizza crust, when ordering in? It seems to taste like cardboard every time, no mater where you order it from. Not to mention cross contamination issues.

I’ve made my own pizza crust for years but since going gluten free, I had to adjust my recipe to a gluten free pizza crust. My original gluten free pizza crust recipe, which I published a while back, is a great recipe but since making it every week, I’ve made a few tweaks.

I actually stumbled across this trick by accident one day while making a gluten free pizza crust. So what is the trick? The trick is, I use both traditional and instant yeast together. While making a gluten free pizza crust, I realized I only had a small amount of each of the yeasts, so I used them both together. What resulted was the softest, Gluten Free Pizza Crust I’ve ever had. I’ve made it this way ever since and it always turns out amazing.

It tastes so good you’d NEVER know its Gluten Free Pizza Crust.

Gluten Free Pizza Crust

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.

Note: 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.

Gluten Free Pizza Crust

Ingredients

1 1/2 Cups Lukewarm Water

1 Tbsp Sugar

1 Tbsp Active Traditional Yeast

2 1/4 Cups Rice Flour

1 Cup Potato Starch

1 Tbsp Dried Oregano (Optional)

1 Tbsp Instant Yeast

1 Tbsp Butter

1/2 Tsp Salt

Directions

1. Preheat oven to 400 F.

2. In a large bowl dissolve the sugar in the lukewarm water. Sprinkle the traditional yeast on top, then, cover with a clean dish towel. Let sit for 15 minutes.

3. Stir in the rice flour and potato starch a little at a time. Add the instant yeast and oregano. Mix until well combined. Add more rice flour if needed to make it a regular pizza dough consistency. (Some brands of rice flour are different from one another. Some take more than others because they’re ground finer. I add a little at a time and stir it as I go, adding more if needed).

4. Melt the butter in the microwave in a small bowl.

5. Brush a large pizza pan generously with butter then sprinkle with salt. Press the dough into the pan with your fingers.

6. Spread the pizza sauce over the gluten free pizza crust, then add the cheese. Then the toppings.

7. Bake for Approximately 20 -25 Minutes. (I place the pizza on the bottom rack of the oven for the last 5 minutes so the bottom can get extra browned)

This Recipe Makes 1 Large Gluten Free Pizza Crust.

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Gluten Free Pizza Crust

Save Print

Prep time

20 mins

Cook time

20 mins

Total time

40 mins

Author: Lyndsay Baker

Serves: 1 large pizza

Ingredients

1½ Cups Lukewarm Water
1 Tbsp Sugar
1 Tbsp Active Traditional Yeast
2¼ Cups Rice Flour
1 Cup Potato Starch
1 Tbsp Dried Oregano (Optional)
1 Tbsp Instant Yeast
1 Tbsp Butter
½ Tsp Salt

Instructions

Pre heat oven to 400 F.
In a large bowl dissolve the sugar in the lukewarm water. Sprinkle the yeast on top and cover with a dish towel. Let sit for 15 minutes.
Stir in the rice flour, potato starch, the instant yeast and oregano. Mix until well combined. (Add 1 or 2 Tbsp of water or rice flour if needed)
Melt the butter in the microwave in a small bowl.
Brush a pizza pan generously with butter then sprinkle with salt. Press the dough into the pan with your finger.
Spread the pizza sauce over the crust, then add the cheese. Then add the toppings.
Bake for Approximately 20 -25 Minutes.
Note : This Recipe Makes 1 Large Gluten Free Pizza Crust.

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.

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

Save Print

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

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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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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.

Gluten Free Flax Sandwich Bread

November 30, 2015 by officially gluten free Leave a Comment

Gluten Free Flax Sandwich Bread

This easy to make Gluten Free Flax Sandwich Bread tastes delicious. It holds together and isn’t to heavy. It is a little bit different from regular bread because the dough is more of a thick batter than a firm dough. Other then that it’s the same. It even smells like regular bread when it’s baking. It makes amazing sandwiches or toast with peanut butter and jam. Slice the loaf into thin slices before freezing.

I found a big bag of Flaxseed for $3.00 at my local grocery store, then I cleaned out my coffee grinder to grind it. It was the perfect addition to this already tasty bread. Plus being on a Gluten Free Diet can use all the extra fiber we can get. I think I will keep my eye open for a smaller bread pan. I only have one and it’s very big. It still worked well but I would like it if the bread was a little more square. I wonder if that’s why store bought gluten free bread are always tiny little loaves.

If you’re looking for another Easy and Delicious Gluten Free Dessert, Try this Baked Apple Fritter Recipe.

Gluten Free Flax Sandwich Bread

Ingredients

1 1/2 Cup Milk (warm)

1 Tbsp Sugar

2 Tbsp Yeast

2 Eggs

1/4 Cup Butter (melted)

1 Tbsp Honey

3 Cups Rice Flour

1/2 Cup Corn Starch

3 Tbsp Flaxseed (ground)

1 Tsp Xanthan Gum

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, melted butter and honey. Mix until well combined. Stir in the rice flour, corn starch, flax seeds and xantan gum. Mix until well combined. Place the dough into a lightly greased bread pan. Let rise in a warm place for 40 minutes or until it has risen to the top of the pan.

3. Pre heat oven to 350 F.

4. Bake for approximately 1 hour.

This recipe makes 1 loaf of Gluten Free Flax Sandwich Bread.

If you liked this recipe for Gluten Free Flax Sandwich Bread, Then you may also like these recipes for:

Keto Bacon Crab Rangoon Fat Bombs

Unicorn Chips with Rainbow Dip

BBQ Cauliflower Wings

Two Bite Cherry Brownies

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Gluten Free Flax Sandwich Bread

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Prep time

1 hour

Cook time

1 hour

Total time

2 hours

Author: Lyndsay

Recipe type: Gluten Free Bread

Serves: 1 loaf

Ingredients

1½ Cup Milk (warm)
1 Tbsp Sugar
2 Tbsp Yeast
2 Eggs
¼ Cup Butter (melted)
1 Tbsp Honey
3 Cups Rice Flour
½ Cup Corn Starch
3 Tbsp Flaxseed (ground)
1 Tsp Xanthan Gum

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, melted butter and honey. Mix until well combined. Stir in the rice flour, corn starch, flax seeds and xantan gum. Mix until well combined. Place the dough into a lightly greased bread pan. Let rise in a warm place for 40 minutes or until it has risen to the top of the pan.
Pre heat oven to 350 F.
Bake for approximately 1 hour.