health

Easy Gluten Free Dinner Rolls

Gluten Free Broccoli Cheddar Soup,

Prep time

30 mins

Cook time

20 mins

Total time

50 mins

Author: Lyndsay Baker

Recipe type: Buns and Bread

Serves: 12 rolls

Ingredients

1½ Cup Lukewarm Water
1 Tbsp Sugar
1 Tbsp Traditional Yeast
2¼ Cups Rice Flour
1 Cup Potato Starch
1 Tbsp Instant Yeast
4 Tbsp Butter

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 clean dish towel. Let sit for 15 minutes. Then Stir in the rice flour, starch and instant yeast. Let rise for 5 minutes.
Brush a square baking dish generously with the butter. Roll the dough into 12 balls. Place into the buttered baking pan, then generously brush with the rest of the butter. Let rise in a warm place for 10 minutes.
Bake for 15 minutes. Flip the buns upside down onto a baking tray, then bake for another 5 minutes. Brush with butter once more after they come out of the oven.
Makes 12 Easy Gluten Free Dinner Rolls.

Chicken Zoodle Soup

September 17, 2015 by officially gluten free 14 Comments

Chicken Zoodle Soup

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

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

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

Ingredients

1 Tbsp Butter or Cooking Oil

1 Onion

2 Potatoes

3 Carrots

4 Cloves of Garlic

1 Medium Zucchini

1 Cup Cooked Chicken

5-6 Cups Chicken Stock

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

1 Tsp pepper

Directions

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

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

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

4. Let simmer over low heat for 1 hour.

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

Gluten Free Cream of Vegetable Soup,

Thai Coconut Curry Soup

Mango Salad Rolls

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Grilled Chili Lime Pineapple Shrimp

June 25, 2015 by officially gluten free 46 Comments

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.

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

Sauteed Shrimp and Artichokes

Cucumber Gravlax

Crab Stuffed Mushrooms

Mango Salad Rolls

Let’s Connect on Social Media

Facebook/Officiallyglutenfree

Twitter/OfficiallyGF

Pinterest/OfficiallyGF

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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

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.

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

Gluten Free Perogies

Gluten Free Butter Tarts

Everything Mashed Potato Flatbread

Gluten Free Stuffing

Let’s Connect on Social Media

Korean BBQ Beef Vegetable Stir Fry

Pumpkin Cheesecake with Almond Crumb Crust

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

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)
Dice, then set aside the onion, cauliflower, asparagus, mushrooms, red pepper and carrots.
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.
Add the rest of the bottle of korean bbq stir fry sauce. Mix until well combined, then let simmer for 5- 10 minutes.
Serve on top of the prepared rice or rice noodle.
This Korean BBQ Beef Vegetable Stir Fry serves Four People.

Rice Crispy Caramilk Bars

June 2, 2015 by officially gluten free 19 Comments

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.

If you liked this recipes for Rice Crispy Caramilk Bars, then you may also like these recipes for:

Gluten Free White Chocolate Pistachio Cookies

Gluten Free Double Chocolate Muffins

No Bake Almond and Toffee Squares

Marshmallow Peppermint Patties

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Rice Crispy Caramilk Bars

Oven Baked Coconut Shrimp

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

Grease a 9" x 9" pan with ½ Tbsp of butter.
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.
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.
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.
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.
Pour the melted chocolate over the marshmallow and rice crispies. Use a spatula to smooth out the chocolate.
Place the bars into the fridge for at least 1 hour. Then cut into slices.

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.

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.

If you liked this Gluten Free recipe for Turkey Chili, you may also like these recipes for

BLT Potato Skins,

Vegetable Borscht

Chicken Zoodle Soup

Butter Chicken Meatballs

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Gluten Free Turkey Chili

Gluten Free Turkey ChiliGluten Free Turkey ChiliTurkey Chili

Gluten Free Cream Cheese Taquitos

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

In a large pot, over medium heat, fry the turkey until fully cooked.
Chop the onion, mushrooms and zucchini and add to the pot. Cook for 5 to 10 minutes.
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.
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)
Cook on low for 1 hour, stirring throughout or transfer the chili to your slow cooker and cook on low for 4 - 6 hours.
(Optional) Garnish with sour cream and chopped fresh basil.

White Chocolate Pistachio Cookies

May 26, 2015 by officially gluten free 19 Comments

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.

If you liked this recipe for White Chocolate Pistachio Cookies, you may also like these recipes for

Gluten Free Butter Tarts

Gluten Free Baked Apple Fritters

Gluten Free Pizza Crust

Let’s Connect on Social Media

White Chocolate Pistachio Cookies