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Double Chocolate Zucchini Bread

August 25, 2015 by officially gluten free 1 Comment

Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread

It’s Zucchini season and my garden is overflowing with them. This Gluten Free Double Chocolate Zucchini Bread is a delicious way to use them up. If you don’t have a garden, I’m sure you know someone who has more than know what to do with. I usually make Zucchini Chocolate Chip Muffins with them but I decided to go with something a little different this time and I’m so glad I did. The Zucchini made the bread extra moist without over powering the taste.  It’s a great way to sneak some Zucchini into the diet of a picky eater.

Ingredients

1 Egg

3/4 Cup Brown Sugar

1 Tsp Vanilla

2 Cups Shredded Zucchini

1/3 Cup Melted Butter

1 1/2 Cups Rice Flour

1/2 Cup Cocoa Powder

2 Tsp Baking Soda

3/4 Cup Chocolate Chips

Directions

1. Pre heat oven at 350 F

2. In a large bowl mix eggs and sugar.

3. Add vanilla, shredded zucchini and melted butter. Mix until well combined.

4. Then stir in rice flour, cocoa powder and baking soda.

5. Mix in chocolate chips, then spoon into a greased bread pan.

6. Bake for approx. 35 minutes.

This Double Chocolate Zucchini Bread recipe makes 1 loaf.

Double Chocolate Zucchini Bread

 

Double Chocolate Zucchini Bread

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White Chocolate Pistachio Cookies

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Filed Under: Gluten Free, Recipes Tagged With: baking, blog, celiac, Chocolate, cooking, delicious, Desserts, eating, food, Gluten Free, gluten intolerant, muffins, random, recipes, sweets, wheat free

Grilled Chili Lime Pineapple Shrimp

June 25, 2015 by officially gluten free 46 Comments

 Chili Lime Pineapple Shrimp

Grilled Chili Lime Pineapple Shrimp

These Gluten Free Grilled Chili Lime Pineapple Shrimp are a Wonderful Mix of Sweet and Spicy. The Chili and Lime Compliment the Sweet and Juicy Pineapple and Succulent Shrimp Perfectly. They would make an Awesome Gluten Free Appetizer or Side Dish for your next Summer Party or BBQ.  If you don’t have access to a Grill, just use the Oven instead. Bake at 450 F for approximately 8 – 10 minutes, turning half way though.

 

Ingredients 

12 Large Shrimp Peeled and Deveined

12 Pineapple Chunks

1/2 Cup Sweet Chili Sauce

1 Tsp Crushed Chili’s

1 Lime

Directions 

1. In a medium sized bowl mix the sweet chili sauce with the crushed chili’s. Then squeeze the juice from the lime into the bowl.

2. Place the shrimp into the marinade and let sit for 10 minutes.

3. If you’re using wooden skewers, soak them in water for a few minutes before using them. Skewer the shrimp and the pineapple together, then drizzle a little of the remaining marinade over them.

4. Grill for approximately 3 minutes per side or until the shrimp are fully cooked.

5. Serve with a slice of lime.

Grilled Chili Lime Pineapple Shrimp

Grilled Chili Lime Pineapple Shrimp

If you liked this recipe for Gluten Free Grilled Chili Lime Pineapple Shrimp, then you may also like these recipes:

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Mango Salad Rolls

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Filed Under: Gluten Free, Recipes Tagged With: appetizers, blog, blogging, celiac, cooking, delicious, diet, dinner, easy, eating, food, Gluten Free, gluten intolerant, grain free, health, life, lunch, pasta, primal, random, recipe, recipes, seafood, shrimp, weight loss, wheat free

Korean BBQ Beef Vegetable Stir Fry

June 24, 2015 by officially gluten free Leave a Comment

Gluten Free Korean BBQ Beef Vegetable Stir Fry

Korean BBQ Beef Vegetable Stir Fry

VH Korean BBQ Sauce

Korean BBQ Beef Vegetable Stir Fry

This Gluten Free Korean BBQ Beef Vegetable Stir Fry is made with Tender Marinated Beef and my Favorite Mix of Stir Fried Vegetables. One of the best things about stir fry’s is that so many things go well in them. So it’s a great way to use up what vegetables you have in the fridge.  I used VH Korean BBQ Stir Fry Sauce which is a Tangy Asian Sauce with hint of Sesame and Ginger and it’s labeled Gluten Free. I’m glad I found it because it’s so easy to throw together and my family loved it. it really made dinner time so stress free.

If you’re looking for another Delicious and Super Easy Beef Recipe, then try this Gluten Free Beef Stew recipe. It’s another easy way to make sure your family gets a healthy Dinner. It can be make ahead of time with a slow cooker which makes this recipe even easier.

Gluten Free Korean BBQ Beef Vegetable Stir Fry

Ingredients 

2 Large Steaks Thinly Sliced or 1 Package of Stir Fry Beef

1 Small White Onion

1/2 of a Head of Cauliflower

10 Asparagus Spears

10 White Mushrooms

1 Red Pepper

2 Carrots

1 – 355 ml Bottle of VH Korean BBQ Stir Fry Sauce

2 Cups of Prepared Rice or Rice Noodle

Directions

1. Marinate the beef in 1/2 of a cup of Korean BBQ Sauce, for at least 1 hour or if you have time, in the fridge overnight. (If you’re in a rush you can skip the marinating and just add the whole bottle of Korean Bbq at the end)

2. Dice, then set aside the onion, cauliflower, asparagus, mushrooms, red pepper and carrots.

3. In a large frying pan or Wok over medium/high heat, sear the beef until 3/4 of the way cooked. Turn the heat down to medium, then add the chopped vegetables.

4. Add the rest of the bottle of korean bbq stir fry sauce. Mix until well combined, then let simmer for 5- 10 minutes.

5. Serve on top of the prepared rice or rice noodle.

This Korean BBQ Beef Vegetable Stir Fry serves Four People.

Korean BBQ Beef Vegetable Stir Fry

 

If you liked this recipe for Gluten Free Korean BBQ Beef Vegetable Stir Fry , then you may also like these recipes:


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Everything Mashed Potato Flatbread

Everything Mashed Potato Flatbread 

Gluten Free Stuffing

Gluten Free Stuffing

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Korean BBQ Beef Vegetable Stir Fry
 
Save Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
Author: Lyndsay Baker
Recipe type: Stir fry
Cuisine: Korean
Serves: serves 4
Ingredients
  • 2 Large Steaks Thinly Sliced or 1 Package of Stir Fry Beef
  • 1 Small White Onion
  • ½ of a Head of Cauliflower
  • 10 Asparagus Spears
  • 10 White Mushrooms
  • 1 Red Pepper
  • 2 Carrots
  • 1 - 355 ml Bottle of VH Korean BBQ Stir Fry Sauce
  • 2 Cups of Prepared Rice or Rice Noodle
Instructions
  1. Marinate the beef in ½ of a cup of Korean BBQ Sauce, for at least 1 hour or if you have time, in the fridge overnight. (If you're in a rush you can skip the marinating and just add the whole bottle of Korean Bbq at the end)
  2. Dice, then set aside the onion, cauliflower, asparagus, mushrooms, red pepper and carrots.
  3. In a large frying pan or Wok over medium/high heat, sear the beef until ¾ of the way cooked. Turn the heat down to medium, then add the chopped vegetables.
  4. Add the rest of the bottle of korean bbq stir fry sauce. Mix until well combined, then let simmer for 5- 10 minutes.
  5. Serve on top of the prepared rice or rice noodle.
  6. This Korean BBQ Beef Vegetable Stir Fry serves Four People.
3.5.3228

 

Filed Under: Gluten Free, Recipes Tagged With: beef, blog, blogging, celiac, cooking, delicious, dinner, easy, eating, food, Gluten Free, gluten intolerant, grain free, health, life, lunch, random, recipe, recipes, stir fry, Vegetable, wheat free

Rice Crispy Caramilk Bars

June 2, 2015 by officially gluten free 19 Comments

Rice Crispy Caramilk Bars

Rice Crispy Caramilk Bars

Rice Crispy Caramilk Bars

These Gluten Free Rice Crispy Caramilk Bars are a delicious Brown Rice, Rice Crispy Treat stuffed with Caramilk Chocolate Bars and smothered in Chocolate. They’re more fun than a regular rice crispy treat and are still really easy to make. They taste so good, they have me wondering, what else could I stuff into them. I think I’ll try Three Musketeers, Reece’s Peanut Butter Cups or Skor next time I make them.

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

Ingredients 

2 1/2  Tbsp Butter

50 Large Marshmallows

6 Cups (Gluten Free) Rice Crispies

2 Caramilk Chocolate Bars

1 Cup Chocolate Chips

Directions 

1. Grease a 9″ x 9″ pan with 1/2 Tbsp of butter.

2. Melt the chocolate chips in a double boiler. I use a metal or glass bowl on top of a pot of boiling water. Or you can melt in the microwave, in a microwave safe bowl for 30 seconds at a time stirring the chocolate each time.

2.In a large pot over medium – low heat, melt 2 Tbsp of butter. Use a spatula and cover the sides of the pot with the butter.

3. Add the Marshmallows to the pot and stir until completely melted. Add the rice crispies 2 cups at a time and stir until completely combined.

4. Press 1/2 of the marshmallow rice crispy mixture into the bottom of your pan. Break the Caramilk bars into pieces, then press the pieces into the rice crispies about 1 inch apart. Cover with remaining marshmallow rice crispy mixture and press down with wet fingers or a spoon, until flat.

5. Pour the melted chocolate over the marshmallow and rice crispies. Use a spatula to smooth out the chocolate.

6. Place the bars into the fridge for at least 1 hour. Then cut into slices.

Marshmallows

 

Rice Crispy Caramilk Bars

 Rice Crispy Caramilk Bars

 

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Gluten Free Double Chocolate Muffins

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Marshmallow Peppermint Patties  

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Rice Crispy Caramilk Bars

 

Rice Crispy Caramilk Bars
 
Save Print
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
 
Author: Lyndsay Baker
Recipe type: Dessert
Ingredients
  • 2½  Tbsp Butter
  • 50 Large Marshmallows
  • 6 Cups (Gluten Free) Rice Crispies
  • 2 Caramilk Chocolate Bars
  • 1 Cup Chocolate Chips
Instructions
  1. Grease a 9" x 9" pan with ½ Tbsp of butter.
  2. Melt the chocolate chips in a double boiler. I use a metal or glass bowl on top of a pot of boiling water. Or you can melt in the microwave, in a microwave safe bowl for 30 seconds at a time stirring the chocolate each time.
  3. In a large pot over medium - low heat, melt 2 Tbsp of butter. Use a spatula and cover the sides of the pot with the butter.
  4. Add the Marshmallows to the pot and stir until completely melted. Add the rice crispies 2 cups at a time and stir until completely combined.
  5. Press ½ of the marshmallow rice crispy mixture into the bottom of your pan. Break the Caramilk bars into pieces, then press the pieces into the rice crispies about 1 inch apart. Cover with remaining marshmallow rice crispy mixture and press down with wet fingers or a spoon, until flat.
  6. Pour the melted chocolate over the marshmallow and rice crispies. Use a spatula to smooth out the chocolate.
  7. Place the bars into the fridge for at least 1 hour. Then cut into slices.
3.5.3229

Filed Under: Gluten Free, Recipes Tagged With: baking, blog, celiac, Chocolate, delicious, Desserts, easy, eating, food, Gluten Free, gluten intolerant, grain free, health, life, random, recipe, recipes, Snacks, sweets, wheat free

Turkey Chili

June 1, 2015 by officially gluten free 3 Comments

Turkey Chili

Have you tried Turkey Chili yet? It tastes just as good (maybe better) as Chili made with Ground Beef but is much leaner. It’s a great way to get your protein without the extra fat and it’s loaded with fiber from the beans. Which is one of the reasons I make this Turkey Chili so often. I need all the extra fiber I can get. 

Turkey Chili

Turkey Chili

 

This Gluten Free Turkey Chili is made with Black Beans and Corn and has just a hint of sweetness  from the Maple Baked Beans. The recipe calls for Onion, Mushrooms and Zucchini but you could also add Green or Red Peppers or Celery. I use Canned Tomatoes and Beans but you could use Dried Beans and Fresh Tomatoes if you prefer. Make sure to soak the dried beans in water over night before using them.

Gluten Free Turkey Chili

Ingredients 

1 Package of Ground Turkey

10 Mushrooms

1 White Onion

1 Zucchini

1 Can Diced Tomato

1 Can Kidney Beans

1 Can Maple Baked Beans

1 Can Black Beans

1 Small Can of Tomato Paste

1 1/2 Cups Corn

2 Tbsp Cumin

1 Tbsp Dried Basil

1 Tsp Paprika

1 Tsp Chili Powder (optional, this will add a little heat. Add double for a lot of heat.)

1 Tsp Pepper

Directions 

1. In a large pot, over medium heat, fry the turkey until fully cooked.

2. Chop the onion, mushrooms and zucchini and add to the pot. Cook for 5 to 10 minutes.

3. Add the can tomato to the pot. Drain and rinse the kidney and black beans, then add them as well. Add the baked beans and tomato paste, then the corn. Stir until well combined.

4. Add the cumin, basil, paprika, chili powder and pepper. ( Add Salt to taste, the canned tomato can be salty so you may not need to add any)

5. Cook on low for 1 hour, stirring throughout or transfer the chili to your slow cooker and cook on low for 4 – 6 hours.

6. (Optional) Garnish with sour cream and chopped fresh basil.

Turkey Chili

 

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Gluten Free Turkey Chili

Gluten Free Turkey ChiliGluten Free Turkey ChiliTurkey Chili
 
Save Print
Prep time
10 mins
Cook time
4 hours
Total time
4 hours 10 mins
 
Author: Lyndsay Baker
Recipe type: Turkey Chili
Serves: 1 batch
Ingredients
  • 1 Package of Ground Turkey
  • 10 Mushrooms
  • 1 White Onion
  • 1 Zucchini
  • 1 Can Diced Tomato
  • 1 Can Kidney Beans
  • 1 Can Maple Baked Beans
  • 1 Can Black Beans
  • 1 Small Can of Tomato Paste
  • 1½ Cups Corn
  • 2 Tbsp Cumin
  • 1 Tbsp Dried Basil
  • 1 Tsp Paprika
  • 1 Tsp Chili Powder (optional, this will add a little heat. Add double for a lot of heat.)
  • 1 Tsp Pepper
Instructions
  1. In a large pot, over medium heat, fry the turkey until fully cooked.
  2. Chop the onion, mushrooms and zucchini and add to the pot. Cook for 5 to 10 minutes.
  3. Add the can tomato to the pot. Drain and rinse the kidney and black beans, then add them as well. Add the baked beans and tomato paste, then the corn. Stir until well combined.
  4. Add the cumin, basil, paprika, chili powder and pepper. ( Add Salt to taste, the canned tomato can be salty so you may not need to add any)
  5. Cook on low for 1 hour, stirring throughout or transfer the chili to your slow cooker and cook on low for 4 - 6 hours.
  6. (Optional) Garnish with sour cream and chopped fresh basil.
3.5.3229

Filed Under: Gluten Free, Recipes Tagged With: blog, blogging, celiac, cooking, delicious, dinner, easy, eating, food, Gluten Free, gluten intolerant, grain free, health, life, lunch, random, recipe, recipes, weight loss, wheat free

White Chocolate Pistachio Cookies

May 26, 2015 by officially gluten free 19 Comments

White Chocolate Pistachio Cookies

White Chocolate Pistachio Cookies  

White Chocolate Pistachio Cookies

These Gluten Free, White Chocolate Pistachio Cookies are a nice mix of sweet and Salty . They’re easy to make and are a nice change from plain old Chocolate Chip Cookies. They have just right amount of nutty flavor from the Chopped Pistachios and a Lovely Creaminess from the White Chocolate. If you are using Unsalted Pistachios add 1/2 of a Tsp of Sea Salt at the end. To add a little fruitiness to these already tasty cookies, try adding 1/2 of a cup of Dried Cranberries or Cherries.

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.

If you liked this White Chocolate Pistachio Cookie recipe you might also want to try this Gluten Free Baked Apple Fritter Recipe. It’s my most popular recipe on Pinterest at the moment. It’s an easy recipe that the whole family will enjoy.

White Chocolate Pistachio Cookies  

Ingredients 

1/2 Cup Butter or Margarine

1/2 Cup White Sugar

1/2 Cup Brown Sugar

1 Egg

1 Tsp Vanilla

1  3/4 Cups Rice Flour

1/4 Cup Icing Sugar

1/3 Cup Corn Starch

1 Tsp Baking Soda

3/4 Cup Chopped Pistachios

3/4 Cup White Chocolate Chips

1/2 Tsp Sea Salt (If you’re using Unsalted Pistachios)

Directions 

1. Pre heat oven to 350 F.

2. In a large mixing bowl, mix the butter or margarine with the white sugar until it is well blended. Then stir in the brown sugar and mix well. Add the egg than vanilla. Mix until well combined.

3. Stir  in the rice flour, icing sugar, corn starch and baking soda. Mix until completely combined. (The dough should be really thick)

4. Stir in the chopped pistachios and white chocolate chips.

5. Spoon the dough into 1 inch balls, then place onto a lightly greased or parchment paper lined cookie sheet.

6. Bake for 8 – 10 minutes.

White Chocolate Pistachio Cookies

 

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White Chocolate Pistachio Cookies

 

White Chocolate Pistachio Cookies
 
Save Print
Prep time
10 mins
Cook time
8 mins
Total time
18 mins
 
Author: Lyndsay Baker
Recipe type: Gluten Free Cookies
Ingredients
  • ½ Cup Butter or Margarine
  • ½ Cup White Sugar
  • ½ Cup Brown Sugar
  • 1 Egg
  • 1 Tsp Vanilla
  • 1  3/4 Cups Rice Flour
  • ¼ Cup Icing Sugar
  • ⅓ Cup Corn Starch
  • 1 Tsp Baking Soda
  • ¾ Cup Chopped Pistachios
  • ¾ Cup White Chocolate Chips
  • ½ Tsp Sea Salt (If you're using Unsalted Pistachios)
Instructions
  1. Pre heat oven to 350 F.
  2. In a large mixing bowl, mix the butter or margarine with the white sugar until it is well blended. Then stir in the       Brown sugar and mix well. Add the egg than vanilla. Mix until well combined.
  3. Stir  in the rice flour, icing sugar, corn starch and baking soda. Mix until completely combined. (The dough                should be really thick)
  4. Stir in the chopped pistachios and white chocolate chips.
  5. Spoon the dough into 1 inch balls, then place onto a lightly greased or parchment paper lined cookie sheet.
  6. Bake for 8 - 10 minutes.
3.5.3229

Filed Under: Gluten Free, Recipes Tagged With: baking, blog, blogging, celiac, Chocolate, cookies, cooking, delicious, Desserts, easy, eating, food, Gluten Free, gluten intolerant, health, random, recipe, recipes, Snacks, sweets, wheat free

Gluten Free Double Chocolate Muffins

May 21, 2015 by officially gluten free 11 Comments

Gluten Free Double Chocolate Muffins

These Gluten Free Double Chocolate Muffins taste just as good as they smell. They’re rich , moist and  loaded with Chocolaty Flavour. Like most muffins, they taste the best warm with a little bit of butter on top. They are so quick and easy to make and the recipe only uses simple easy to find ingredients. These Muffins are sure to satisfy any chocolate craving.

Gluten Free Double Chocolate Muffins

Gluten Free Double Chocolate Muffins

Gluten Free Double Chocolate Muffins

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 is 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.

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

Gluten Free Double Chocolate Muffins

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Gluten Free Double Chocolate Muffins

“These Gluten Free Double Chocolate Muffins taste just as good as they smell. They’re rich , moist and  loaded with Chocolaty Flavour. Like most muffins, they taste the best warm with a little bit of butter on top. They are so quick and easy to make and the recipe only uses simple easy to find ingredients. These Muffins are sure to satisfy any chocolate craving.”

Ingredients

2 Eggs

1/2 Cup Melted Butter

1/2 Cup Milk

1 Tsp Vanilla

3/4 Cup Sugar

1 Cups Rice Flour

1/2 Cup Potato Starch

1/2 Cup Cocoa Powder

2 Tsp Baking Powder

3/4 Cup Chocolate Chips

Directions 

1. Pre Heat Oven to 375 F

2. In a large mixing bowl, Beat the egg, then add the butter. Mix in the milk, then vanilla.

3. Stir in the sugar and mix well. Add the rice flour, potato starch, cocoa powder and baking powder. Mix until well combined.

4. Gently stir in the chocolate chips. Then spoon into lined or greased muffin tins.

5. Bake for 20 – 25 minutes.

This recipe makes 12 Gluten Free Double Chocolate Muffins.

 

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Gluten Free Double Chocolate Muffins

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  • Cookie Cutter Tortilla Chips
  • Easy Gluten Free Pumpkin Pie
  • Gluten Free Perogies
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Gluten Free Double Chocolate Muffins

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5.0 from 1 reviews
Gluten Free Double Chocolate Muffins
 
Save Print
Prep time
5 mins
Cook time
25 mins
Total time
30 mins
 
Author: Lyndsay Baker
Recipe type: Muffins
Serves: 12 muffins
Ingredients
  • 2 Eggs
  • ½ Cup Melted Butter
  • ½ Cup Milk
  • 1 Tsp Vanilla
  • ¾ Cup Sugar
  • 1 Cups Rice Flour
  • ¼ Cup Potato Starch
  • ¾ Cup Cocoa Powder
  • 2 Tsp Baking Powder
  • ¾ Cup Chocolate Chips
Instructions
  1. Pre Heat Oven to 375 F
  2. In a large mixing bowl, Beat the egg, then add the butter. Mix in the milk, then vanilla.
  3. Stir in the sugar and mix well. Add the rice flour, potato starch, cocoa powder and baking powder. Mix until well combined.
  4. Gently stir in the chocolate chips. Then spoon into lined or greased muffin tins.
  5. Bake for 20 - 25 minutes.
3.5.3229

 

Filed Under: Gluten Free, Recipes Tagged With: baking, blog, blogging, celiac, Chocolate, delicious, Desserts, easy, eating, food, Gluten Free, gluten intolerant, muffins, recipe, recipes, sweets

Fish Tacos

May 8, 2015 by officially gluten free Leave a Comment

 Fish Tacos

Fish Tacos

These Gluten Free Fish Tacos are made with Pickerel, Mango Chutney, Coleslaw, Corn Tortillas and a squeeze of Lime. You don’t have to use Pickerel, any kind of fish will do. You can also use store bought coleslaw instead, if you prefer. Make sure your taco shells are gluten free, some are made with wheat flour. This is a really easy recipe and who doesn’t love Fish Tacos?

Ingredients 

5 Large Pieces of Fish

1 Tbsp Butter

1 Mango

1/2 Cup White Sugar

1/2 of a Small Head of Green Cabbage

1/2 of a Small Head of Purple Cabbage

1 Carrot

1/2 Cup Mayonnaise

1 Tbsp White Sugar

1 Tbsp Vinegar

8 – 10 Gluten Free Corn Tortillas or Taco Shells

2 Limes

Directions 

1. Peel and dice the mango. Then cook in a small pot over low heat with sugar, for 20 – 30 minutes or until it thickens. Make sure to stir it frequently.

2. Thinly slice the red and green cabbage and place into a large bowl. Peel and thinly slice the carrot, then add to the bowl. In a separate bowl mix the mayonnaise, sugar and vinegar until well blended. Pour over the cabbage mixture then mix until its completely covered.

3. Season the fish with salt and pepper, then cook in the butter, in a frying pan over medium heat.

4. Fill the Taco Shells with a small amount of each of the ingredients then serve with a slice of lime.

Fish Tacos

 

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Sauteed Shrimp and Artichokes

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Mango Salad Rolls

Mango Salad Rolls

Let’s Connect on Social Media 

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Pinterest/OfficiallyGF

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Filed Under: Gluten Free, Recipes Tagged With: blogging, celiac, cooking, delicious, dinner, eating, food, Gluten Free, gluten intolerant, health, life, lunch, recipe, recipes, salad, wheat free

Cucumber Gravlax

May 7, 2015 by officially gluten free 14 Comments

Cucumber Gravlax

Cucumber Gravlax

 Cucumber Gravlax

I wasn’t expecting to like this simple 4 ingredient Cucumber Gravlax as much as I did.  Smoked Salmon, Cream Cheese and Capers served on little pieces of french bread was one of my go to appetizer before going Gluten Free. I didn’t think Cucumber could ever compare to french bread but I was presently surprised. The Freshness of the Cucumber compliments the Smoked Salmon, Capers and Cream Cheese perfectly. I could eat the whole plate to myself they’re that good. They taste incredible and are incredibly simple. I prefer to use light cream cheese but you can use regular if you like it better.

This Cucumber Gravlax makes a great Gluten Free Appetizer for Game Day. It’s really easy to make with absolutely no cooking needing. It can be whipped up in a couple of minutes with very little effort. It’s a Healthier, Low Carb option that does Skimp on the Taste.

Check out this Easy Gluten Free Cream Cheese Taquito Recipe as well. It’s a simple Appetizer That can be thrown together quickly and will be sure  to please a crowd.

Cucumber Gravlax

Ingredients 

1/2 of a Cucumber

1/2 of a Package of (light) Cream Cheese

2 Tbsp of Capers

1/2 of a Package of Smoked Salmon

Directions 

1. Wash and slice the cucumber. Place slices onto a plate or serving tray.

2. Place 1/2 of a Tbsp of cream cheese on top of the cucumbers. Then put a few of the capers on top of the cream cheese.

3. Place a small piece of the salmon on top of each of the cucumbers.

Recipe makes approx. 10 – 12 pieces.

Cucumber Gravlax

If you liked these Cucumber Gravlax, you might also like these  recipes for:

Gluten Free Baked Apple Fritters

Gluten Free Baked Apple Fritters

Baked Apple Pie rice Paper Rolls

Baked Apple Pie Rice Paper Rolls 

Cheesy Gluten Free Pizza Buns

Cheesy Gluten Free Pizza Buns 

Gluten Free Perogies 

Gluten Free Perogies 

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Cucumber Gravlax

Cucumber Gravlax
 
Save Print
Prep time
10 mins
Total time
10 mins
 
Author: Lyndsay Baker
Recipe type: Appetizer
Serves: 12 pieces
Ingredients
  • ½ of a Cucumber
  • ½ of a Package of (light) Cream Cheese
  • 2 Tbsp of Capers
  • ½ of a Package of Smoked Salmon
Instructions
  1. Wash and slice the cucumber. Place slices onto a plate or serving tray.
  2. Place ½ of a Tbsp of cream cheese on top of the cucumbers. Then put a few of the capers on top of the cream cheese.
  3. Place a small piece of the salmon on top of each of the cucumbers.
  4. Recipe makes approx. 10 - 12 pieces.
3.5.3229

Filed Under: Gluten Free, Recipes Tagged With: appetizers, blogger, blogging, celiac, delicious, dinner party, finger food, food, fuel, Gluten Free, gluten intolerant, grain free, health, pot luck, salmon, seafood, Snacks, weight loss, wheat free

Peanut Butter Banana Protein Shake

April 30, 2015 by officially gluten free Leave a Comment

Peanut Butter Banana Protein Shake

Peanut Butter Banana Protein Shake

This delicious Peanut Butter Banana Protein shake is my favorite way to get the Protein I need before or after a workout. Protein Shakes are also my go to snack when I’m in a hurry or just don’t feel like cooking anything.  They’re so easy to make and the protein powder gives me more energy than a regular smoothie would.  Not to mention it tastes just like a creamy milkshake.

Ingredients 

2 Scoops of Chocolate Protein Powder

1/2 of a Banana

1 Tbsp Peanut Butter

1/2 Cup of Milk of any type or Water.

Directions 

Add all the ingredients into a blender or magic bullet. Blend until smooth.

This Recipe makes 1 Peanut Butter Banana Protein Smoothie.

 

Peanut Butter Banana Protein Smoothie 

 

My Absolute favorite Gluten Free Protein Powder is Kaizen Natural Whey. All of the flavors taste great and they’re all sweetened with Stevia. The Chocolate Powder has 24 g of protein in 1 Scoop.

Do you have a favorite Protein Powder? Let us know in the comments. We’d love a few more good brands to try.

Have you tried this everything mashed potato flatbread yet?

Everything Mashed Potato Flatbread

    Everything Mashed Potato Flatbread 

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Filed Under: Gluten Free, Recipes Tagged With: Chocolate, delicious, diet, drinks, easy, fit, food, gluten intolerant, glutenfree, health, protien, shakes, smoothies, weight loss, workout

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Lyndsay Baker

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