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The Best Gluten Free Pizza

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Prep time

20 mins

Cook time

35 mins

Total time

55 mins

Author: Lyndsay Baker

Recipe type: Pizza

Cuisine: Italian

Serves: 1 pizza

Ingredients

1 Cup Lukewarm Water
1 Tbsp Sugar
3 Tsp Yeast
1½ Cups Rice Flour
½ Cup Potato Starch
1 Tsp Dried Oregano
2 Tbsp Butter
3 Cloves of Garlic
½ Tsp Salt
½ Can of Pizza Sauce
2 Cups Mozzarella Cheese
15 Pieces of Pepperoni

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. Then Stir in the rice flour, potato starch and oregano. Mix until well combined. Add 1 or 2 Tbsp of water if needed.
Mince the garlic very small. Melt the butter in the microwave with the minced garlic in the bowl.
Brush a pizza pan generously with the garlic 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 pepperoni.
Bake for Approximately 30 -35 Minutes.
Note: I like to switch my oven to broil for the last few minutes to make the pepperoni a little bit crispier.
Makes 1 Pizza.

Gluten Free Stuffing

October 9, 2015 by officially gluten free 20 Comments

Gluten Free Stuffing Recipe

Are You Looking For a Traditional Gluten Free Stuffing Recipe That’s So Good Even Your Non Gluten Free Family Members Will Love It? Well I’ve Got You Covered with This Delicious Traditional Style Gluten Free Stuffing Recipe. It’s Really Easy and Tastes Just Like the Stuffing You Grew Up On. Would You Rather a Delicious Low Carb Stuffing that’s Just as Easy and Just as Good? Try this Easy Keto Fathead Stuffing Recipe.

How To Make Gluten Free Stuffing

To make this Easy Gluten Free Stuffing, you cut up the loaf of bread into 1/2 inch pieces and place into a large mixing bowl. Mince the onion, garlic and celery, then add to the bowl. Add the stock along with the basil and salt and pepper. Mix until well combined. Use the stuffing to stuff your turkey or chicken or Place the stuffing into a large lightly greased baking dish or onto a cookie sheet. Bake for 40-45 minutes, stirring several times throughout.

Gluten Free Stuffing

I’ve gone without stuffing for the last few years but not this year. This Thanksgiving we’re having this delicious Gluten Free Stuffing. I think it’s my favorite part of the whole dinner besides the Pumpkin Pie. I prefer my Gluten Free Stuffing to be more Traditional, So I make make a basic Stuffing without adding a lot to it. If you’re feeling adventurous, you could try adding Sliced Apples and Sausages, Dried Cranberries and Bacon or Pecans and Figs.

When making Gluten Free Stuffing I like to use whatever Gluten Free Bread I have in the freezer, which often varies depending which stores I’ve shopped at. I usually make my stuffing in a baking pan rather than Stuffing it the Turkey. I don’t pre toast or dry out the bread before cooking it. If I was to stuff the stuffing into the turkey I would slightly toast the bread in the oven first.

Need something to go with your Gluten Free Stuffing? Check out these other 7 Easy Gluten Free Recipes for Thanksgiving.

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Easy Gluten Free Stuffing Recipe

“Are You Looking For a Traditional Gluten Free Stuffing Recipe That’s So Good Even Your Non Gluten Free Family Members Will Love It? Well I’ve Got You Covered with This Delicious Traditional Style Gluten Free Stuffing Recipe. It’s Really Easy and Tastes Just Like the Stuffing You Grew Up On. “

Ingredients

1 Loaf Gluten Free Bread

1/2 of an Onion

4 Cloves of Garlic

1 Celery Stock

3/4 Cup Turkey or Chicken Stock

1 Tbsp Basil

1/2 Tsp Salt (If using store bought stock you may not need to add any salt)

1/2 Tsp Pepper

Directions

1. Preheat your oven to 350 F. Cut the loaf of bread into 1/2 inch pieces and place into a large mixing bowl.

2. Mince the onion, garlic and celery, then add to the bowl. Add the stock along with the basil and salt and pepper. Mix until well combined.

3. Place the stuffing into a large lightly greased baking dish or onto a cookie sheet. Bake for 40-55 minutes, stirring several times throughout.

Makes 1 Batch of Gluten Free Stuffing.

Other Gluten Free Thanksgiving Recipes:

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

Gluten Free Stuffing Recipe

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Gluten Free Stuffing

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Prep time

5 mins

Cook time

55 mins

Total time

1 hour

Are You Looking For a Traditional Gluten Free Stuffing Recipe That's So Good Even Your Non Gluten Free Family Members Will Love It? Well I've Got You Covered with This Delicious Traditional Style Gluten Free Stuffing Recipe. It's Really Easy and Tastes Just Like the Stuffing You Grew Up On.

Author: Lyndsay Baker

Recipe type: Gluten Free Thanksgiving Recipe

Cuisine: American

Serves: 8 servings

Ingredients

1 Loaf Gluten Free Bread
½ of an Onion
4 Cloves of Garlic
1 Celery Stock
¾ Cup Turkey or Chicken Stock
1 Tbsp Basil
½ Tsp Salt (If using store bought stock you may not need to add any salt)
½ Tsp Pepper

Instructions

Preheat your oven to 350 F. Cut the loaf of bread into ½ inch pieces and place into a large mixing bowl.
Mince the onion, garlic and celery, then add to the bowl. Add the stock along with the basil and salt and pepper. Mix until well combined.
Place the stuffing into a large lightly greased baking dish or onto a cookie sheet. Bake for 40-55 minutes, stirring several times throughout.

Gluten Free Pumpkin Pie

October 7, 2015 by officially gluten free 16 Comments

Gluten Free Pumpkin Pie

A trick That I found very helpful to get the crust really thin, is to use a piece of parchment paper or a thin plastic mat to roll it out on. It makes it much easier to get the crust really thin and helps when you flip the crust into the pan .

Another key trick to getting a perfect Gluten Free Butter Pie Crust every time, is to cover the edges with tinfoil while baking. This keeps the crust from getting to dry. One more important factor in making great Pie Crust is keeping the dough cold. Placing the dough in the fridge for an hour before rolling it out and again for 10 minutes before the filling goes into it. This helps keep the crust nice and flaky and not too dry.

Gluten Free Pumpkin Pie

This Gluten Free Pumpkin Pie is always a hit. There’s never leftovers so make sure to get your piece while it lasts. The Light and Flaky Gluten Free Pie Crust is a perfect match for the Creamy Pumpkin Filling. I prefer my Pumpkin Pie with just Cinnamon but if you love Pumpkin Pie Spice then just add 1 Tbsp along with the Cinnamon.

Pie crust can be a little more challenging to make but if you take your time and keep mixing it, a lovely dough ball will form. When I’m rolling the dough out, I press the sides back in as I go. I will do a few rolls with the rolling pin then press it all tightly back together again. then a few more rolls, and so on.

Note: This is an Updated version of this recipe.

Ingredients

For the Gluten Free Crust:

2 Cups Rice Flour

1 Cup Potato Starch (Tapioca or Corn Starch)

3/4 Cup Butter

1 Tbsp Sugar

2 Egg Yolks

1/4 Cup Milk

1 Tsp White Vinegar

For the Pumpkin Pie Filling:

1 Can of Pumpkin Puree

1 Can Sweetened Condensed Milk

1 Egg

1 Tbsp Cinnamon

Directions

1.Cut the butter into the flour, stach and sugar, mix until well combined. (I use my hands and squish the shortening and flour together until a crumbly mixture forms)

2. Add the egg yolk, milk and vinegar. Mix until a firm dough ball forms. (It will seem to dry at first but just keep mixing it. I like to press it into the bottom of the bowl and sort of knead it like bread dough. A smooth dough will form.) Place the dough wrapped in plastic wrap in the fridge for 1/2 – 1 hour.

3. Pre heat oven to 425 F.

4. In a large mixing bowl mix the canned pumpkin with the sweetened condensed milk, egg and cinnamon.

5. On a lightly rice floured piece of parchment paper on your counter, roll out to dough until it’s big enough to cover your pie pan. If the dough breaks or cracks just press it back together with your fingers.

6. Place the rolled out crust into the pie pan then trim the edges. Put the crust in the fridge for another 10 minutes. Then use a fork to poke some holes into the bottom of the crust and fill with the gluten free pumpkin pie filling.

7. Cover the edges with strips of tin foil then, Bake for 15 minutes. Then turn your oven down to 350 F. Bake for approximately another 40-45 minutes. Let cool completely before serving.

Note: Make sure to use Pumpkin Puree and not Pumpkin Pie Filling. Some of the brands of canned pumpkin pie filling have wheat in them.

This Recipe Makes 1 Gluten Free Pumpkin Pie.

Serve with Whipped Cream.

If you liked this Gluten Free Pumpkin Pie Recipe, You may also like these Gluten Free Recipes for:

Keto Pumpkin Cinnamon Rolls

Gluten Free Perogies

Sausage and Sauerkraut Spring Rolls

Gluten Free Stuffing

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Gluten Free Pumpkin Pie

Pumpkin Cheesecake with Almond Crumb Crust

Prep time

1 hour

Cook time

1 hour

Total time

2 hours

Author: Lyndsay Baker

Recipe type: Dessert

Serves: 1 Pumpkin Pie

Ingredients

For the Gluten Free Crust:
2 Cups Rice Flour
1 Cup Potato Starch (or Tapioca or Corn Starch)
¾ Cup Butter
1 Tbsp Sugar
2 Egg Yolks
¼ Cup Milk
1 Tsp Vinegar
For the Pumpkin Pie Filling:
1 Can of Pumpkin Puree
1 Can Sweetened Condensed Milk
1 Egg
1 Tbsp Cinnamon

Instructions

Cut the butter into the flour, stach and sugar, mix until well combined. (I use my hands and squish the shortening and flour together until a crumbly mixture forms)
Add the egg yolk, milk and vinegar. Then mix until a firm dough forms. (It will seem to dry at first but just keep mixing it. I like to press it into the bottom of the bowl and sort of knead it like bread dough. A smooth dough will form.) Place the dough wrapped in plastic wrap in the fridge for ½ - 1 hour.
Pre heat oven to 425 F.
In a large mixing bowl mix the canned pumpkin with the sweetened condensed milk, egg and cinnamon.
On a lightly rice floured piece of parchment paper on your counter, roll out to dough until it's big enough to cover your pie pan. If the dough breaks or cracks just press it back together with your fingers.
Place the rolled out crust into the pie pan then trim the edges. Put the pie crust in the fridge for another 10 minutes , then use a fork and poke some holes into the bottom of the crust. Then fill with the gluten free pumpkin pie filling.
Cover the edges of crust with tin foil and Bake for 15 minutes. Then turn your oven down to 350 F. Bake for approximately another 40-45 minutes. Let cool completely before serving.
Note: Make sure it's the Pumpkin Puree and not Pumpkin Pie Filling. Some of the brands of canned pumpkin pie filling have wheat in them.
This Recipe Makes 1 Gluten Free Pumpkin Pie.
Serve with Whipped Cream.

Butter Chicken Meatballs

September 25, 2015 by officially gluten free Leave a Comment

Butter Chicken Meatballs

These Gluten Free Butter Chicken Meatballs are packed full of flavour. The deliciously spiced Chicken Meatballs are a perfect match for the rich and creamy Butter Chicken Sauce. They can be made ahead of time and heated up before serving or frozen for a quick and easy meal throughout the week. For a lighter version of this recipe, trade the Heavy Cream for Plain Yogurt. It’s still tasty but with less Calories.

Ingredients

For the Meatballs:

1 lb Ground Chicken

1/2 of an Onion

5 Cloves of Garlic

1/2 Cup Gluten Free Bread Crumbs

2 Tbsp Tandoori Masala (Spice)

For the Butter Chicken Sauce:

1/2 Cup Butter

1 Onion

1/4 Cup of Minced Garlic

2 Tbsp Garam Masala

1 Tbsp Tandoori Masala

2 Cups Tomato Sauce

1/2 Cup Heavy Cream

Directions

For the Meatballs:

1.Pre heat oven to 450 F.

2. Mince the garlic and onion and add to a large mixing bowl, along with the ground chicken, tandoori masala and bread crumbs. Mix until well combined.

3. Shape into 1 inch balls. Place them onto a lightly greased or parchment paper lined baking sheet.

4. Bake for 15 – 20 minutes, turning them half way.

For the Butter Chicken Sauce:

1.Mince the garlic and onion, then add to a large pot along with the butter.

2. Cook over low heat for 30 – 40 minutes, stirring throughout.

3. Add the garham masala and tandoori masala to the pot along with the tomato sauce.

4. Let simmer over medium – low heat for 15- 20 minutes.

5. Add the heavy cream and stir until well combined. Let simmer for another 5 minutes.

Note: For the Gluten Free Bread Crumbs I toasted 1 piece of gluten free bread, then put into the food processor.

Serve the Butter Chicken Meatballs and Butter Chicken Sauce over Rice.

Recipe makes 24 meatballs.

If you liked this recipe for Gluten Free Butter Chicken Meatballs, then you may also like these recipes:

Cucumber Gravlax

Mango Salad Rolls

Vegetable Borscht

Chicken Zoodle Soup

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Pumpkin Cheesecake with Almond Crumb Crust

September 21, 2015 by officially gluten free 8 Comments

Pumpkin Cheesecake with Almond Crumb Crust

This Light and Fluffy Pumpkin Cheesecake with Almond Crumb Crust is Gluten Free and Lighter than Traditional Cheesecake. The simple Almond Crumb Crust is a perfect substitute for Graham Cracker Crust. It’s just as easy to make and tastes amazing. This tasty dessert is perfect for Dinner Parties or Family Gatherings, or for when you just need something pumpkin.

Ingredients

For the Crust:

2 Cups Crushed Almonds

1/4 Cup Brown Sugar

3 Tbsp Butter

1 Tsp Honey

For the Cheesecake:

1 Pkg Cream Cheese

1 Cup Canned Pumpkin

1/4 Cup Sugar

1 Tsp Cinnamon

2 1/2 Cups Whipped Cream

Directions

1.Pre heat oven to 350 C.

2. Use a food processor to grind the almonds. Once they are a somewhat fine texture, add the brown sugar and honey. Mix until combined, then add the softened butter. Mix until fully combined.

3. Cover the bottom of a spring form pan with parchment paper. Press the almond mixture into the bottom of the spring form pan, then bake for approx. 12- 15 minutes. Let cool completely.

4. Using a mixer, beat the cream cheese until smooth. Stir in the sugar and cinnamon, then the pumpkin. Mix until well combined. Then gently fold in the whipped cream using a spatula.

5. Pour the cheesecake mixture over the cooled almond crumb crust and place in the refrigerator for 2-3 hours.

Note: This recipe makes a crust for a 9″ spring form pan. If you’re using a smaller pan you may not need the full amount, depending on how thick you like your crust to be.

If you don’t have a spring form pan, a regular cake will work too. Just lightly grease the bottom of it before baking.

I don’t use Pumpkin Pie Spice because I prefer to just use Cinnamon. If you’re a fan of it, just add 1 Tbsp of it with or instead of the Cinnamon.

Serve this Pumpkin Cheesecake with Almond Crumb Crust with Whipped Cream.

If you liked this recipe for Gluten Free Pumpkin Cheesecake with Almond Crumb Crust, you may also like these recipes for

Gluten Free Raspberry Waffles

Gluten Free Beef Stew

Cherry Cheesecake

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Gluten Free Broccoli Cheddar Soup,

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

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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

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Korean BBQ Beef Vegetable Stir Fry

Grilled Chilli Lime Pineapple Shrimp

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.

Gluten Free Coconut Shrimp

June 16, 2015 by officially gluten free 12 Comments

Gluten Free Coconut Shrimp

These Healthy Gluten Free Coconut Shrimp are oven baked and taste amazing. They would make a great appetizer or side for you’re next BBQ or Party. They would also be a delicious way to surprise someone special. They’re fast and easy to make, with no deep frying involved. Serve them with a side of Sweet Chili or Cocktail Sauce.

Ingredients

10 – 15 Large Raw Shrimp

2 Eggs

1 1/2 Cups Dried Coconut

2 Tbsp Parmesan Cheese

1 Cup Rice Flour

4 Tbsp Corn Starch

1/2 Tsp Salt

1/2 Tsp Pepper

1 Tbsp Oil

Directions

1. Pre heat oven to 450 F.

2. In a medium sized bowl, beat the the eggs. In a separate bowl mix the coconut, 1/2 cup rice flour, 2 tbsps corn starch, parmesan cheese and salt and pepper. In a 3rd bowl mix the remaining Rice flour and cornstarch.

3. Dip the shrimp into the rice flour and cornstarch. Then dip them into the egg. Coat them really well in the coconut mixture. Then place them onto a lightly greased or parchment paper lined baking sheet. Lightly brush the tops with oil.

4. Bake for 5 minutes, turn them over and lightly brush the other sides with oil. Bake for another 5 minutes, or until they are fully cooked.

5. Serve with sweet chili or cocktail sauce.

If you liked this easy recipe for Gluten Free Coconut Shrimp, then you may also like these recipes for:

Cucumber Gravlax

Butter Chicken Meatballs

Mango Salad Rolls

Chicken Zoodle Soup

Let’s Connect on Social Media

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