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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:

Sauteed Shrimp and Artichokes

Sauteed Shrimp and Artichokes

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Crab Stuffed Mushrooms

Crab Stuffed Mushrooms

Mango Salad Rolls

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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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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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

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

 

If you enjoyed this easy Gluten Free Recipe for Fish Tacos, then you may also like these recipes for:

Sauteed Shrimp and Artichokes

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Crab Stuffed Mushrooms

Mango Salad Rolls

Mango Salad Rolls

Let’s Connect on Social Media 

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Twitter/OfficiallyGF

Pinterest/OfficiallyGF

Instagram/Offciallyglutenfree

 

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

Sausage and Sauerkraut Spring Rolls

April 30, 2014 by officially gluten free 13 Comments

Sausage and Sauerkraut Spring Rolls

Sausage and Sauerkraut Spring Rolls

Sausage and Sauerkraut Spring Rolls

These Simple but extremely Flavorful Crispy Gluten Free Sausage and Sauerkraut Spring Rolls are Oven Baked. They’re inspired by Sauerkraut Perogies, which is my favourite kind of Perogie. My mother in law makes them every year at Thanksgiving. But of course I can’t eat them because they’re made with Gluten. So to make myself feel better I make these delicious Gluten Free Sausage and Sauerkraut Spring Rolls. They’re way easier to make than a traditional perogie and I think they taste just as good. They’re made with rice paper instead of a traditional eggroll wrapper. Another delicious recipe made with rice paper is this Baked Apple Pie Rice Paper Rolls. 

Serve with Sour Cream.

Ingredients 

1 500g Pkg of Italian Sausage

2 Cups Sauerkraut

1/2 White Onion

Rice Paper

1 – 2 Tbsp Olive Oil

Directions 

1. In a large pan, fry the sausage. Remove from the casing before cooking, if you’re not using  ground sausage. Once the sausage is fully cooked, mince, then add the onion. Cook for a few minutes, then add the sauerkraut. Mix well then let simmer on low for 15 – 20 minutes.

2. Pre Heat oven to 425 F.

3. Fill a large bowl half way with water. Let the rice paper soak, a few at a time. Once the rice paper is soft enough, place onto the counter. Put 3 Tbsp (for large rice paper rolls) or 1 Tbsp (for small), of the sauerkraut mixture onto the center of the rolls. Fold in the sides first, then tightly roll up from the bottom, making a cylinder shape.

4. Place onto a parchment paper lined baking sheet. Brush each one generously with oil.  Bake for 35 – 40 minutes, turning a few times throughout.

Sausage and Sauerkraut Spring Rolls

 

 

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Filed Under: Gluten Free, Recipes Tagged With: blogging, cooking, delicious, diet, dinner, easy, eating, food, Gluten Free, gluten intolerant, grain free, health, life, lunch, random, recipe, recipes, sausage, Snacks, wheat free

Gluten Free Perogies

March 3, 2014 by officially gluten free 29 Comments

Gluten Free Perogies

These Gluten Free Perogies (or Pierogi) taste just like regular Perogies. They’re Easy-to-Make and are a great Gluten Free Side Dish for Large Family Dinners, like Christmas or Thanksgiving. There are so many different ways to make Perogies. A few of my favorite ways are to add Ground Sausage or Chopped Crispy Bacon or for something Sweet I like to add Blueberry or Apple Pie Filling instead of the potato mixture. Another of my favorites is the Sausage and Sauerkraut Perogie, where you fry up some sausage and sauerkraut with some onion. They can be deepfried or cooked in a frying pan. Either way they’re sure to impress.

Gluten Free Perogies

How to Make Gluten Free Perogies

In a large mixing bowl, mix sour cream, rice flour, corn starch and salt until a smooth dough forms. Add 1 or 2 Tbsp more of sour cream or rice flour if needed. Cover the dough and place in the fridge for 1/2 an hour.

Gluten Free Perogies

Roll out 1/2 of the dough at a time onto a (rice) floured counter top, with a lightly (rice) floured rolling pin. Using a round cookie cutter or glass cup, cut out circles. If the dough breaks, just press it back together with your fingers. Place 1 Tsp of the potato mixture onto each of the dough circles. Fold the circle in half, then press the edges closed making sure to seal all sides.

Gluten Free Perogies

Gluten Free Perogies

Peal, cut and boil the potatoes. Then strain, mash and add milk and 1 Tbsp of butter. Dice then fry onion in the remaining butter. Add the cooked onions and cheese to the mashed potatoes, add salt and pepper to taste. Stir well with a stiff spoon until the mixture is somewhat smooth. Set aside to cool.

Gluten Free Perogies

Place the gluten free perogies onto a lined or lightly (rice) floured cookie sheet or plate. Cover and place in the fridge for 1/2 hour.

Gluten Free Perogies

Fill a large pot half full with water, bring to boil. Add the gluten free perogies a few at a time and boil until they start to float off the bottom, about 3-5 minutes. Carefully transfer to a frying pan and fry in butter or oil until browned. Flip them half way.

Gluten Free Perogies

Gluten Free Perogies (Pierogi)

The Gluten Free Perogies Dough is more delicate than traditional Perogie Dough. If the dough breaks just press it back together with your fingers. It helps to keep the dough covered at all times. Also don’t use too much flour when rolling the dough out. This will help keep the dough from drying out, which will help keep it from cracking.

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.

This fantastic dough can be used for a number of other things besides Gluten Free Perogies. I used it make Gluten Free Two Bite Pizza Pops as well. What kind of filling is your favorite?

Gluten Free Perogies

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Gluten Free Perogies

“These Gluten Free Perogies (or Pierogi) taste just like regular Perogies. They’re Easy-to-Make and are a great Gluten Free Side Dish for Large Family Dinners, like Christmas or Thanksgiving. There are so many different ways to make Perogies. “

Ingredients

For the Dough:

1/2 Cup Sour Cream

1 Cup Rice Flour

1/2 Cup Corn Starch

1/2 Tsp Salt

For the Filling: 

2 Large White Potatoes

1/2 of a White Onion

2 Tbsp Butter

1/4 Cup Milk

1 Cup Shredded Cheddar Cheese

Salt and Pepper

Directions  

1. In a large mixing bowl, mix sour cream, rice flour, corn starch and salt until a smooth dough forms. Add 1 or 2 Tbsp more of sour cream or rice flour if needed.

2. Cover the dough and place in the fridge for 1/2 an hour.

3. Peal, cut and boil the potatoes. Then strain, mash and add milk and 1 Tbsp of butter.

4. Dice then fry onion in the remaining butter.

5. Add the cooked onions and cheese to the mashed potatoes, add salt and pepper to taste. Stir well with a stiff spoon until the mixture is somewhat smooth. Set aside to cool.

6. Roll out 1/2 of the dough at a time onto a (rice) floured counter top, with a lightly (rice) floured rolling pin. Using a round cookie cutter or glass cup, cut out circles. If the dough breaks, just press it back together with your fingers.

7. Place 1 Tsp of the potato mixture onto each of the dough circles. Fold the circle in half, then press the edges closed making sure to seal all sides.

8. Place the gluten free perogies onto a lined or lightly (rice) floured cookie sheet or plate. Cover and place in the fridge for 1/2 hour.

9. Fill a large pot half full with water, bring to boil.

10. Add the gluten free preogies a few at a time and boil until they start to float off the bottom, about 3-5 minutes.

11. Carefully transfer to a frying pan and fry in butter or oil until browned. Flip them half way.

12. Serve with a side of sour cream.

Gluten Free Perogies

Recipe Note:

– The perogies are very delicate. You can skip boiling them and just fry them instead if you find it easier.

– Gluten Free Perogies can be made ahead of time and frozen. Lay them out flat and uncooked before freezing. Drop the frozen gluten free perogies into boiling water the same way.

– Potato or Tapioca Starch can be used in place of the Corn Starch if needed.

– Xanthan gum can be used in the dough if desired. It will help the dough stick together a bit better. Use 1/2 a tsp if you prefer to add it.

– 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.

This recipe makes 24 Gluten Free Perogies.

 

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Gluten Free Perogies

More Easy Gluten Free Recipes:

If you Love this Gluten Free Perogie Recipe, check out some of my other Gluten Free Recipes Here:

  • Cookie Cutter Tortilla Chips
  • Easy Gluten Free Pumpkin Pie
  • Gluten Free Perogies
  • Low Carb Pumpkin Cinnamon Rolls 

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Gluten Free Perogies (Pierogi)

5.0 from 1 reviews
Gluten Free Perogies
 
Save Print
Prep time
1 hour
Total time
1 hour
 
Author: Lyndsay Baker
Serves: 24
Ingredients
  • For the Dough;
  • ½ Cup Sour Cream
  • 1 Cup Rice Flour
  • ½ Cup Corn Starch
  • ½ Tsp Salt
  • For the Filling:
  • 2 Large White Potatoes
  • ½ of a White Onion
  • 2 Tbsp Butter
  • ¼ Cup Milk
  • 1 Cup Shredded Cheddar Cheese
  • Salt and Pepper
Instructions
  1. In a large mixing bowl, mix sour cream, rice flour and corn starch until a smooth dough forms.
  2. Cover the dough and place in the fridge for ½ an hour.
  3. Peal, cut and boil the potatoes. Then strain, mash and add milk and 1 Tbsp of butter.
  4. Dice then fry onion in the remaining butter.
  5. Add the cooked onions and cheese to the mashed potatoes, add salt and pepper to taste. Stir well with a stiff spoon until the mixture is somewhat smooth. Set aside to cool.
  6. Roll out ½ of the dough at a time onto a (rice) floured counter top, with a lightly (rice) floured rolling pin. Using a round cookie cutter or glass cup, cut out circles.
  7. Place 1 Tsp of the potato mixture onto each of the dough circles. Fold the circle in half, then press the edges closed making sure to seal all sides.
  8. Place the perogies onto a lined or lightly (rice) floured cookie sheet or plate. Cover and place in the fridge for ½ hour.
  9. Fill a large pot half full with water, bring to boil.
  10. Add preogies a few at a time and boil until they start to float off the bottom, about 3-5 minutes.
  11. Carefully transfer to a frying pan and fry in butter or oil until browned. Flip them half way.
  12. Serve with a side of sour cream.
  13. Note. Perogies can be made ahead of time and frozen. Lay them out flat and uncooked before freezing. Drop the frozen perogies into boiling water the same way.
  14. This recipe makes 24 Gluten Free Perogies.
3.5.3228

Filed Under: Gluten Free, Recipes Tagged With: blogging, celiac, cookbook, cooking, delicious, eating, food, Gluten Free, gluten intolerant, grain free, life, lunch, recipe, recipes, Thanksgiving, wheat free

What Can I Eat?

February 24, 2014 by officially gluten free 3 Comments

 It feels like a game. The prize is a having your cake and eating it too, without feeling sick after.

Interior of a fridge with a green apple

If I can’t eat gluten, What Can I Eat? 

You’re probably already eating a lot of things that are gluten free. Not to mention that gluten free options are now becoming available at more and more restaurants and supermarkets. There are also a ton of great products that have always been Gluten Free. Give yourself more time when shopping for food. Read the labels, you might be surprised at all the things you’ll find that don’t contain wheat. It feels like a game. The prize is a having your cake and eating it too, without feeling sick after.

If you need to go on a gluten free diet, stop putting it off and just do it. Take it one day at time. Focus on the present moment. Don’t stress about the future and how you’re going to feel in certain situations. When those family dinners or work functions do come up, you just get through it. It can be hard at times, but feeling better is worth it. Besides, there’s usually a gluten free version or recipe you can make at home.

Websites like this one and many others like it, are a great resource for finding new recipes and reminding yourself that there are endless delicious options still. Try making a list of foods that you like that don’t contain gluten and you’ll notice over time that the list will grow larger and larger. It can be an exciting journey to discover a new world of healthier food, if you let it be. Just remind yourself of the good things about being gluten free, like feeling better and loosing weight.

Click here for a list of foods that helped me get over the first few months of going gluten free.

Filed Under: Articles, Gluten Free Tagged With: articles, blogging, changing your diet, diet, food, Gluten Free, health, life, random, wheat free

6 Tips For Changing Your Diet

February 14, 2014 by officially gluten free Leave a Comment

Healthy Eating

Changing your diet isn’t an easy thing to do. Here’s a list of 6 things you can do, to help keep you on track.

1. Stock Up On Food That You Can Eat – You’re more likely to eat the food your avoiding if you don’t have many options around you. Keeping your fridge full of delicious food you can eat, will help keep you satisfied while you get used to your new diet.

2. Make A Shopping List – Changing your diet involves more planning, at least at first. You have to sit down and think about what you should make. Plan out a shopping list so that you have some snacks to eat. Otherwise you’ll be stuck staring aimlessly at the fridge, wondering what to make.

3. Bring Food With You – Bring food with you, when you know there won’t be many choices for you to eat. It can be hard going to parties where they are serving the food your avoiding. If you have some sort of snack in your bag or car, it can really help to keep you satisfied.

4. Don’t Skip Meals –  When you’re famished you’re more likely to eat the food your avoiding. Keeping yourself full throughout the day, will help to keep you from making bad choices at night.

5. Drink Lots Of Water – Drinking a lot of water will help to keep your stomach full, which will make you think about food less.

6. Keep Busy – Keeping yourself busy will help keep your mind off food. So take up a new hobby or go out for a long walk. Whatever it takes to keep yourself occupied.

Cravings do eventually go away. The trick is to do what you can in the meantime, to keep yourself happy. Try to stay positive and know that feeling better is worth it.

Good Luck 🙂

Filed Under: Articles, Gluten Free Tagged With: article, blogging, celiac, change, diet, eating, food, Gluten Free, life, paleo, wheat free

Sorry Tradition…

February 13, 2014 by officially gluten free Leave a Comment

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Most of us grew up on a diet consisting of wheat breads, pasta’s and cereals. Our parents bought white flour by the 50 lb bag. Now we use it to feed our family’s. Wheat flour is cheap and delicious, so why wouldn’t we want to use it. After all it’s in all the recipes we use and most of those recipes are tradition.

Sorry Tradition…but I’m just going to alter you a little. Don’t we alter our traditions anyways? Keep what works and throw away what no longer resonates. It’s time we changed our food traditions to food that’s better for us. Let’s eat the food that makes us feel good, instead of the food that we’re told will make us feel good. I mean actually physically feel good, not emotionally feel good because it reminds us of or childhood.

The proof is in the pudding… Going gluten free has made me feel better, so that’s what I’m going to continue to do. I still use the little cooking secrets I learned from my grandmother but I use them when cooking my own new gluten free recipes.

You never know, our grandchildren’s children might make some of our recipes as their own tradition. Or maybe they’ll just take what resonates with them and throw away the rest.

Filed Under: Articles, Gluten Free Tagged With: articles, diet, eating, food, Gluten Free, health, life, tradition, wheat free

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