About Only Gluten Free Recipes

This Instant Pot Vietnamese Chicken Curry (ca ri ga) is a quick and easy version of the classic Vietnamese dish. This aromatic and most flavourful chicken dish is made with yellow curry, lemongrass, fish sauce, vegetables and tender chicken simmered in the most flavourful creamy coconut broth. The Vietnamese chicken curry is a lighter version of the Indian curry. What sets the two curries apart is the lemongrass, the fish sauce, the curry sauce is lighter and is not as thick as the classic Indian yellow curry.  When I was creating this Vietnamese Chicken Curry recipe, I wanted to add a little more veggies, not only for the added flavour but also for extra textures. So I added bell peppers and mushrooms...this is optional. By using Instant Pot, this Vietnamese curry cooked at a fraction of the time that you would generally need to make this recipe, making this an easy weeknight family meal. Most Vietnamese dishes are naturally gluten-free, and so is this chicken curry.

You will need 30 minutes from start to finish to make this Vietnamese chicken curry,

The instant pot is becoming more and more popular. Not only because it cooks food at a fraction of the time, but because by using Instant Pot, you will retain more nutrients and flavour.   

3 easy steps to make Vietnamese chicken curry,

What inspired me to make this Vietnamese recipe is that I am usually pretty burned out from creating recipes, cooking, food styling, photography, and writing at the end of the week. I wanted to make something easy, flavourful, comforting, and with very little mess in a short time. In comes this Instant Pot Vietnamese chicken curry.1) First, grab a medium-size bowl, add the chicken and the marinate ingredients. Stir to combine and set the bowl aside.2) While the chicken is marinating, this takes about fifteen minutes, prepare the veggies.3) Get the Instant pot out and first add the marinated chicken with the sauce. Then, add everything else in the same order as listed except for the coconut milk. I like to add coconut milk at the very end. By adding the coconut milk at the end, it will keep the curry sauce super creamy. Once everything is in the Instant Pot, set to the pot to manual setting and cook under high pressure for 12 minutes. You are done :-) nothing to it. The only thing that takes a little extra time is heating the Instant Pot. Honestly, this chicken curry recipe is super easy, and the results are outstanding.  

what to serve with Vietnamese chicken curry?

In Vietnam, local places always serve the ca ri ga with Vietnamese baguette dipped in the creamy curry sauce. This bread is very similar to the French baguette, the bread is airy with a crispy crust. You can also serve this curry with rice or just as is. But if you want a truly authentic Vietnamese experience, here is the recipe for a gluten-free baguette. 

things to know when making Instant Pot curry,

The most important thing is you don't want to overcook the veggies, and you want to make sure the chicken is fully cooked. To do this, I used boneless chicken thighs and cut them in half, allowing them to cook faster. To keep the shape of the veggies, especially potatoes, I added fresh lime juice. The acidity of the lime juice creates a thin crust protecting the veggies from falling apart. And lastly, add the coconut milk at the very end. By doing this, the sauce will be creamy and delicious.   

Why is this probably the easiest chicken curry recipe?

The answer is, once you mix the marinade with the chicken, all you have to do is add everything to the instant pot and press start :-) There is no frying and no stirring. Just start the Instant pot and walk away. You can put the curry on and relax. Once the curry is finished cooking, just leave it. The chicken curry will keep warm until you are ready to enjoy the most delicious Vietnamese chicken curry meal. I like to add fresh basil, thinly sliced jalapeno peppers and some extra fresh lime juice. But this is my preference, you can serve this tasty curry just as is. This dish is a great way to start the list of fall recipes. Enjoy!Here are some of my favourite gluten-free Vietnamese soup recipes :-)

Instant Pot Vietnamese Beef Pho Recipe

Vegetables in Clear Broth Hot Pot

Gluten-Free Vietnamese Pho Soup Recipe

Rich, buttery Gluten-Free Pizza Brioche Rolls. The golden brown and buttery rolls are swirled throughout with garlic basil butter, ham or pepperoni chunks and mozzarella cheese. These savoury brioche rolls are so good!  Before I started out creating this recipe, I wanted to make simple gluten-free brioche rolls. However, by now, you may know that I love flavour. The more, the better! For me, everything is about flavour and texture. Well, let me tell you, these gluten-free pizza brioche rolls turned out perfect—soft, buttery, filled with Italian flavours and oozing with melted cheese.  

the ups and downs in making the gluten-free pizza brioche rolls,

I will admit, creating this recipe wasn't easy. It took me several tries to make these brioche rolls. First, they were too heavy, then they were too dry, the dough was hard to work with, and they kept missing flavour. And, I will not post a recipe unless I love it! So after a few frustrating tries, the gluten-free pizza brioche rolls turned out perfect.I kept the texture soft and light but rich and buttery. Brioche rolls are similar to bread, except they are typically made with milk, butter and eggs. Often they are sweeter and softer. These gluten-free brioche rolls can be used as hamburger buns. Just omit the filling.  

what makes this brioche dough so special?

The garlic basil butter! If you are a lover of garlic bread…I am :-) then these brioche rolls are for you. I love the flavour of garlic and bread together. The garlic basil butter is lightly browned and makes these brioche rolls extra flavourful. The ham or pepperoni adds a hearty, comforting flavour and the cheese….well, it melts throughout, making these gluten-free pizza brioche rolls unforgettable.

for the details,

The gluten-free brioche dough is made with milk, eggs and butter. I used a basic gluten-free flour blend, quick rise yeast and baking soda. The baking soda helps to keep the brioche dough light. Once the dough is ready, it is rolled out to a rectangle about 1/2 inch thick. Since the dough is very soft and slightly sticky, use plenty of flour on your work surface, stopping it from sticking. The dough is spread with a lightly browned butter mixed with fresh garlic and basil, then topped with ham or pizza slices and mozzarella cheese.Now the dough is ready to be rolled. Using one side closest to you, roll the dough into a log. Cut into eight pieces and place in a baking pan. Cover the pan with plastic wrap and allow it to rise. Then brush with an egg and sprinkle with sesame seeds—nothing to it. I like to use rapid rise yeast because the dough rises quickly and needs only one rise. So, why not save the time and get the rolls on the table in time for dinner.  

tips,

A quick tip on getting the dough to rise faster. Preheat the oven for about three minutes, then place the dough in the oven to rise. This way, the temperature is perfect, and there are no drafts. Something my grandmother taught me a long time. OH, and don't forget to turn the oven off :-) And when you are measuring the flour ALWAYS use a scooper to scoop the flour and fill the measuring cup, then use a knife to level. NEVER dip the measuring cup into the flour.There are many uses for these pizza brioche rolls. Firstly, they are excellent right out of the oven just as they are—the goey cheese in every bite and the garlic basil butter throughout, what can I say? You can also make them into sandwiches. Slice them in half, add some fresh tomatoes and lettuce, even onions and your favourite spread. The kids will love them. However, they are excellent with fall hearty soups. As with all gluten-free baking, these rolls are best when eaten within 24 hours. But if you have any leftovers, you can slice the rolls in half and toast them or pop them in the microwave for about 12 seconds. They come out just as delicious as when they were freshly baked. Enjoy!  A few hearty soup recommendations to serve alongside these brioche rolls.

Mexican Chicken Rice Soup

Instant Pot Italian Chickpea Pesto Soup

Potato and Sausage Pesto Soup

Santa Fe Chicken Soup

I love Autumn baking, don't you? Cozy warm kitchen with freshly baked bread aroma spreading throughout the house...perfection! Here are some more gluten-free bread recipes you may enjoy!

Gluten-Free Bacon and Cheese Bread

Gluten-Free Garden Flatbread

Healthy Gluten-Free Flax Bread

You will love these Healthy Gluten-Free No Bake Blondies. This gluten-free snack does not need baking and is made with only six healthy ingredients. You will need one large apple, coconut flour, honey or maple syrup, a little melted coconut oil, only 1/4 cup nut butter of choice and vanilla or a pinch of cinnamon. The no bake blondies are sooo delicious!  The grain-free blondie recipe is super easy to whip up. All you will need is one bowl, spatula and a loaf pan lined with parchment paper. The total prep time is only five minutes. Then, this healthy snack is chilled until firm. This takes about two hours, or overnight is best. Voila…done!  Just imagine a healthy gluten-free snack like these no bake blondies that everyone will love. Yes, the kids love them too, and a great way to get them to eat something healthy. These gluten-free no bake blondies are grain-free, refined sugar-free, dairy-free and packed with plenty of protein, fiber and vitamin C. This healthy snack recipe is raw, keeping the blondies healthy as could be.   

How healthy is this gluten-free no bake blondies recipe?

Let's examine the ingredients — a healthy organic apple with the skin on - vitamins, fiber and antioxidants.Coconut flour is made from dried coconut meat. This gluten-free flour, depending on which brand you buy, is considered low carbohydrate food. It is naturally gluten-free and is high in fiber, up to 45 g per 100 grams of coconut flour. Coconut flour is regarded as having a lower glycemic index than other flours. This means it causes less of a spike in blood sugar levels. An excellent flour to use in healthy snack recipes, especially for kidsHoney is another miracle food. If you are using high-quality honey, it is rich in antioxidants, and it is considered more nutritious than any sugar. If you follow a vegan diet, you can substitute pure maple syrup for the honey…another healthier option to sugar.I also added almond butter to this healthy gluten-free snack. You can use any nut butter that you prefer, but I find almond butter goes exceptionally well with apples. Almond butter is rich in protein, fiber, magnesium and calcium. Just make sure you are using unsweetened and preferably unsalted nut butter.I have also added a bit of coconut oil. Coconut oil helps your body burn fat and provides quick energy to your body and brain, making coconut oil excellent addition to healthy snacks. My favourite coconut oil to use is the unscented organic coconut oil. By using unscented coconut oil, the blondies aren't overpowered with coconut flavour.For flavour, I added pure vanilla extract. However, you can also use gluten-free ground cinnamon. Both work well in this gluten-free no bake blondie recipe.  

What do I love about these healthy blondies?

Firstly, you don't have to bake them, making this a super easy snack recipe... a big plus in my book. The gluten-free blondies are healthy, and both kids and adults love them. They make for a great gluten-free snack on the go. The blondies are also considered as a healthy snack for kids, making them excellent for lunch boxes. And :-) they are super duper delicious!Are you looking for recipes made with coconut flour? You should check out these fabulous gluten-free coconut flour recipes for inspiration!

You will love this made from scratch, Gluten-Free Lasagna Soup. I promise you it is the best Italian soup ever! There is so much flavour going on in this lasagna soup…who needs lasagna? The classic Italian spices such as oregano, marjoram, paprika and bay leaf combined with onion and garlic give this Italian soup the most incredible broth. I have also added bell peppers, tomatoes, baby zucchini, or you can use baby spinach, parmesan cheese, cream and lots of fresh basil. The noodles come from broken down gluten-free lasagna noodles. This lasagna soup is thick and hearty, featuring all the delicious flavours you would find in a classic Italian lasagna dish.  

easiest gluten-free lasagna soup recipe,

To make this creamy Italian soup, you will need one large saucepan. Yes, the soup is made all in one pot. First, the onions and garlic are cooked until translucent and aromatic. Then add the beef with all the herbs and spices and cook while stirring until the meat is no longer pink and starts to brown. The herbs and spices add so much flavour to the meat, and ultimately to the soup.Once the beef is ready, stir in the bell peppers and add the stock, you can use beef or chicken stock as long as it is gluten-free. If the stock is already salted, be careful not to oversalt the soup because we will be adding tomatoes and parmesan cheese, both are usually well salted. With the stock, we add the crushed tomatoes and season with salt and pepper. I have also added hot chilli pepper flakes because I love spicy food. One other thing I would highly recommend to add to the soup is a leftover parmesan rind. The rind gives a delicious cheesy flavour to the soup.Now the soup is ready to be simmered for thirty minutes. After only thirty minutes, add the noodles. They should be cooked al-dente (cooked but firm to the bite). DO NOT OVERCOOK THE PASTA. Typically this should take no more then ten minutes. As soon as the pasta is ready, add the zucchini or spinach. Since we used baby zucchini, you don’t have to cook it. The zucchini should be slightly crispy. If you are using spinach, it wilts as soon as you add it to the hot soup.The soup is now ready to be finished with the cheesy creaminess. Slowly sprinkle in the parmesan cheese first. The cheese will melt immediately in the hot soup, then stir in cream and fresh basil, and the soup is ready!  

this lasagna soup is made from scratch,

I can't tell you how delicious this gluten-free lasagna soup is. Because the entire soup is made from scratch, you control the herbs, spices, and other unwanted ingredients. Many lasagna soup recipes are made with sausages. I am not a fan of sausages because some of them are high in unwanted fat, salt and maybe spices I don't want to include in this creamy gluten-free lasagna soup. Besides, gluten-free sausages are also costly!  

what to serve with gluten-free lasagna soup to make it a hearty meal?

I hope you will enjoy this super easy to make Italian classic lasagna soup. In my home, gluten-free lasagna soup often replaces lasagna, especially during busy weeknights. I like to serve freshly baked gluten-free cheese and garlic flatbread with my lasagna soup. However, if you are short on time, which during weeknights happens often, try my secret quick and easy gluten-free garlic bread recipe. This garlic bread takes only three minutes to make ->Toast gluten-free bread, then rub it with fresh garlic and spread with butter. Sometimes I add chopped fresh parsley to the butter. It is so good and so easy! Enjoy :-)  Do you love Italian food? If you are in need of delicious Italian inspired recipes, check out our selection of gluten-free Italian soups, dinners and desserts

Easiest Gluten-Free Peanut Butter Oatmeal Cookie recipe I know. To make this peanut butter oatmeal cookie, all you need is six ingredients plus raisins, which are optional. The cookies are slightly crispy on the outside and softer on the inside. They are flourless, dairy-free, gluten-free and refined sugar-free. I have also included an egg-free option.  

Are these gluten-free peanut butter oatmeal cookies healthy?

I would consider this peanut butter oatmeal cookie on the healthy-ish side because they are flourless, the cookie is light on the sweetener, and they are packed with protein and fiber. If you are looking for a vegan option, substitute the egg for a flax egg. I promise you that these peanut butter oatmeal cookies will keep you energized and satisfy your sweet tooth every time!  

What if I am allergic to peanut butter?

If you are making these cookies for someone that is allergic to peanut butter, you can easily substitute almond butter or cashew butter for the peanut butter. The cookies will have the same texture, just a slightly different flavour.In this gluten-free peanut butter oatmeal cookie recipe, I added raisins. I find that raisins and oatmeal with a pinch of cinnamon go so well together. The raisins are optional, but they do add extra sweetness, which makes the cookies extra delicious. You can also use chocolate chips or carob chips if you are not into raisins. You can substitute one teaspoon of vanilla extract for cinnamon if you prefer the cookies to have a light vanilla flavour.  

What do I love about these peanut butter oatmeal cookies!

This gluten-free cookie recipe is one that I make often. I change things up a bit, maybe add chocolate chips or carob chips. Sometimes I don't add anything. To prepare the cookie dough takes about five minutes, honestly such an easy cookie recipe. All you need is two bowls and one spatula. I used a cookie scoop to form the cookies, but you can use a tablespoon if you don't have a cookie scoop. A cookie scoop is probably one of my most used kitchen utensils. I use it for ice cream, mashed potatoes, rice, making muffins…just about anything. A cookie scoop is an easier way to scoop things up than if you would use a spoon. [caption id="attachment_14728" align="aligncenter" width="714"] Cookie Scoop Set, Ice Cream Scoop Set, Multiple Size Large-Medium-Small Size Disher, Professional 18/8 Stainless Steel Cupcake Scoop[/caption] I hope you give this gluten-free peanut butter oatmeal cookie a try. Adults and kids have tested these cookies, and they are always a huge hit. The best part, you most likely have all the ingredients in your pantry.  Need more cookie recipes? Check out our gluten-free cookie recipes section for inspiration. From grain-free cookies, 4-ingredient cookies to keto-friendly cookies, you will find something for everyone. Enjoy!As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please check out my sponsorship and disclosure policy page for more details.

This Grain-Free Meatballs Stroganoff is probably my all-time favourite comfort food. The tender meatballs and mushrooms are simmered in the creamiest flavourful sauce made with fresh thyme and sage.  All this deliciousness is served over hot gluten-free noodles or rice.  The meatballs in this gluten-free stroganoff are made with grated zucchini. This healthy squash adds moisture and lightness to the meatballs without using bread or bread crumbs, making the meatballs grain-free. The meatballs are first briefly baked and not fried, keeping this stroganoff on the healthier side. The meatballs will have a nice roasted flavour, they have less fat, and they are soft and delicious on the inside.While the meatballs are baking, you can prepare the mushroom sauce. The sauce is made with shallots, garlic, fresh herbs, Worcestershire sauce, balsamic vinegar, beef broth, cream and sour cream. I like to add extra pepper to my stroganoff sauce, it gives the sauce a gentle peppery flavour. However, if you make this meatball stroganoff dish for a younger family, cut back on the black pepper.   

For the stroganoff sauce,

First, the mushrooms are briefly sautéed with shallots, garlic and herbs. Then the baked meatballs and broth are added, and everything is simmered for about 10 minutes. In the end, the creamy sauce is added and cooked until the sauce thickens. Super simple!

Tips:

Start boiling the water for the pasta or cooking the rice as you place the meatballs in the oven. This way, the pasta or the rice will finish cooking at the same time as the stroganoff.If you want to make this a dairy-free stroganoff, replace the cream and sour cream with 1 1/2 cups of coconut milk and add two teaspoons of apple cider vinegar.If you are sensitive to eggs, you can replace them with flax eggs. 

Meatball stroganoff is excellent for feeding a crowd :-) 

By substituting meatballs for other cuts of beef, the stroganoff is more economical to make. Typically you would use sirloin or rump steak to make beef stroganoff. Plus, the meatballs are always tender, and the kids love meatballs. The great thing about meatball stroganoff is, it tastes even better the next day as the flavours further develop. So if you have any leftovers, take them to work the next day and heat them in a microwave. Or make the stroganoff a day in advance and have dinner ready for the next day. You know the days when you are too busy to make a healthy meal. Since meatballs stroganoff is more economical, this hearty meal is an excellent dish to make when feeding a crowd.  

What to serve with grain-free meatballs stroganoff?

I love the stroganoff over gluten-free spaghetti or short cut noodles. Sometimes to mix things up, I serve the delicious meatballs over rice with steamed broccoli. YUM! If you want to keep this meatball stroganoff keto-friendly serve with zero carb noodles.You will love this beef recipe because it is super simple to makes and is an excellent meal to serve when your family craves hearty comfort food. Need more beef recipes? Check out our selection of delicious gluten-free stew recipes.

This is a Healthy Edible Cookie Dough! I know…you are thinking, how can raw cookie dough be healthy? And I agree, eating raw flour or raw eggs is unhealthy and can be irritating to our stomach. However, this edible cookie dough is made without flour and eggs. This most delicious raw cookie dough is made with chickpeas, nut butter, cocoa powder, coconut flour, almond flour, unsweetened shredded coconut, carob chips, and sweetened up with pure maple syrup.Before I decided to create this edible cookie dough, I wanted to make sure it is packed with protein and fiber. Protein keeps us full, boosts our metabolism and gives us lasting energy. And fiber is essential to support a healthy weight. But more importantly, this simple protein cookie dough is so delicious! The edible cookie dough is like eating a brownie.What I love about this grain-free and egg-free healthy snack, it takes five minutes to whip up. 

How is edible cookie dough made?

You will love this because the raw cookie dough is so easy to make. However, you will need a food processor. There are no other ways to make this edible cookie dough. First, you process the chickpeas, nut butter, and maple syrup for the perfect cookie dough texture until creamy. This step is essential to achieve a perfectly smooth cookie dough. This takes about a minute. Now you add the dry ingredients, almond flour, coconut flour and pure cocoa powder. Give it a good mix, about a minute. You will need to scrape the sides of the food processor bowl to make sure everything is incorporated. Now the cookie dough is ready for the add-ins. I used unsweetened shredded coconut and unsweetened carob chips. But you can substitute dark chocolate chips for the carob chips. Carob chips are made from the pod of the carob tree. Carob is less bitter than cocoa, it has a mild natural sweetness and is naturally high in fiber and antioxidants. So an excellent addition to your edible cookie dough to keep a healthy weight and a healthy body.I used small amounts of pure maple syrup for the sweetener, and as with all sweeteners, whether refined sugar or healthy pure maple syrup, it is still a sweetener and should be used only in small amounts. However, two tablespoons of pure maple syrup provide half of your recommended daily intake of manganese, a mineral that is important for brain, nerve function and bone health.  

Uses of edible cookie dough.

This is the best part! Raw cookie dough can be used in many ways. You can roll the protein packed cookie dough into balls and enjoy them as an anytime snack or a pick me up for added energy. My favourite way to enjoy the edible cookie dough, I pack it in a container, cut it into small pieces and enjoy the raw cookie dough as brownies. The healthy cookie dough makes for an excellent dessert. Other ways you can use it is over ice cream, chop it up into small pieces and add it to your cereal, or use it as a base for a cheesecake. I always keep a bowl of this incredibly tasty edible cookie dough in my fridge.  

To summarize.

The cookie dough recipe is super easy to make. It is packed with healthy nutrients, fiber and protein. There are many uses for raw cookie dough. And it is incredibly delicious. I can't think of one reason not to keep this healthy sweet treat in my refrigerator…can you? For more delicious chocolate treats, check out our gluten-free chocolate dessert recipes!

This Instant Pot Salsa Verde Chicken is a flavourful Mexican inspired dish made under 30 minutes. The saucy rice is made with tasty salsa verde, black beans, tender chicken breast, and melted cheddar cheese. This salsa verde chicken is one of the easiest naturally gluten-free chicken dinners making this a perfect weeknight meal, especially when you are short on time.  

details for the salsa verde chicken recipe,

First, let me say that all you need is about five minutes of prep time. The only thing you need to do is dice the onion and chop the garlic. Everything else is pretty much done. Because we are using an instant pot, the salsa verde chicken's cooking time is only twelve minutes under pressure. The only extra time is the five minute sauteing of the onions and garlic. Once the chicken is cooked, layer the rice with the salsa verde sauce, top with chicken, remaining sauce and cheese. Then pop it in the oven and broil for about three minutes to give this Mexican inspired dish a delicious goey cheesy topping.  

notes,

I firmly believe the onions and garlic need to be sauteed first. This is because it will give the salsa verde sauce extra flavour, making the sauce super tasty. For the rice it should be cooked separately. The reason for this is, if you cook the rice in the sauce and the chicken, the rice will absorb the delicious juices and make this chicken rice dish dry and less flavourful.  

cook the rice first,

When I make this Mexican chicken dish, I start with the rice. To cook the rice is super easy. All you need is long grain rice, water and salt. Bring the rice to a boil, reduce heat to low and cook covered for about 10 - 15 minutes, depending on the rice type. Once the rice is done cooking, turn off the heat and let it stand for about 10 minutes. Then fluff the rice with a fork. However, it is best to follow the package directions. To add extra flavour to the rice, I added one bay leaf, a tablespoon of olive oil and a pinch of turmeric. Turmeric adds beautiful golden colour to the rice.  

my serving suggestions with this Mexican chicken dinner,

This salsa verde chicken dinner is rich and hearty on its own. But I do like to add toppings to everything, and this chicken  dish is no exception. I wanted some freshness, so I added avocado slices and extra herbs. Sour cream is also a refreshing addition and compliments the spiciness of the salsa verde sauce. If you want to go all out, add a salad or even a gluten-free garlic bread.

why did I use an instant pot for this chicken dinner recipe?

It's simple, the sauce and chicken cooked in a fraction of time as you would need when you cook this salsa verde dish on the stovetop or slow cooker. But more importantly, I can put the chicken on and walk away. The salsa verde chicken will keep warm until I am ready to place it in the oven to melt the cheese. The only thing I would like to add, the rice should be hot before you mix it with the salsa verde chicken. If you cooked the rice earlier, warm it up in the microwave before mixing it with the salsa verde sauce and chicken.Love Mexican inspired dishes? Here is a selection of our most popular gluten-free Mexican recipes. One of my favourite recipes, besides this Instant pot salsa verde chicken, is the Santa Fe Skillet Chicken Dinner :-)

This Gluten-Free Apricot Maple Butter Cake is super moist, buttery and topped with a maple apricot walnut topping. The buttery cake is so delicious! We are approaching the end of summer, and now is the time to enjoy the fresh in-season apricots. And what a better way than incorporating them into the most delicious gluten-free maple butter cake.  

Are apricots healthy?

I don't know about you, but apricots are probably one of my most favourite summer fruits. Not only are they sweet and have a delicate texture, but the apricots are super healthy. Apricots are nutritionally dense and low in calories and net carbs. Apricots are rich in vitamin C, potassium, fiber and include a fair amount of vitamin B-6, magnesium and iron. Total net carbs per one cup of sliced apricots are only 14.7 carbs. As fruits go, this fruit is considered low-carb.  

Why is this gluten-free apricot maple butter cake so good!

I could have just made this gluten-free apricot cake into a typical upside-down cake. But I thought why not make this gluten-free cake extra special. So I made a topping with apricots, butter, pure maple extract, walnuts and a little coconut sugar. The topping turned out so yummy! The apricots are buttery with a maple flavour and filled with sweet walnuts. Doesn't this sound delicious? I am enjoying a piece of this stunning apricot cake as I am writing out this recipe.  Now that we have the topping, which is what this gluten-free apricot cake is all about, comes the cake. Again, I wanted a bit of maple flavour in the buttery cake. So, I added some maple extract to the batter. If you like maple walnut scones, you will love this maple butter cake. However, if you are not that excited about the maple flavour, no problem! Substitute vanilla for the maple flavour and the cake will be apricot vanilla butter cake…he he. Just as delicious.  Apricot season is coming to an end, why not give this gluten-free cake recipe a try. The best part is, if the apricots are out of season, you can use frozen apricots or frozen peaches. Just make sure to thaw them out first and discard any liquid.  

Looking for more recipes that are made with apricots? Here are my three favourites :-D

 

Gluten-Free Apricot Almond Quick Bread


Mascarpone Apricot Blueberry Tart Tatin

Paleo Apricot Chocolate Swirl Cake

This healthy Roasted Vegetable Soup with Cheese Crostini is the most delicious bowl of vegetable soup. Summer zucchini, ripe tomatoes and sweet carrots are roasted with onions, garlic, fresh sage and olive oil. Then they are pureed with coconut milk and fresh lemon juice into the most delicious creamiest bowl of soup. Each bowl of soup is topped with a crusty gluten-free crostini brushed with veggie and herb-infused olive oil and melted cheese.   

There is nothing basic about this soup!

Vegetable soup may seem basic, but once you try a spoonful of this flavour infused roasted vegetable soup, you will find that there is nothing basic about this soup. And the gluten-free cheese crostini turns a bowl of vegetable soup into a light meal. For me, it's all about the cheese crostini :-) You have to have it, it makes all the difference between a basic bowl of vegetable soup to something extra special. This roasted vegetable soup with cheese crostini will even impress your guests. 

Easiest steps for the best, roasted vegetable soup.

You start with adding the zucchini, tomatoes, carrots, onions, garlic, olive oil, fresh thyme and the spices to an oven-safe pot. The dutch oven is best for this because you can finish the soup in the same pot. If you don't have one, you can use a baking pan. The vegetables are roasted at a high temperature of 425 F. This will allow the veggies to char and release their flavourful juices. By roasting them, the flavours intensify, giving this vegetable soup all that deliciousness!Once the vegetables are ready, transfer them into a food processor. But keep the leftover oil in the pot. This flavour infused oil is used to brush the bread used to make crostini. The oil is what gives the crostini tremendous flavour. The vegetables are pureed, however, I like to keep some texture in the soup, so I don't fully puree them.Now transfer the vegetable mixture into the same pot that you used to roast them in and add the coconut milk with fresh lemon juice and reheat. While the soup is reheating, pop crostini topped with cheese in the oven. Bake until the cheese is melted and bubbly. Serve immediately  

Substitutions:

You can change the veggies if you like. Some that come to mind are cauliflower, broccoli, sweet potato, squash and shallots. If you don't have coconut milk, you can use dairy-free milk of choice.For the sage, feel free to use your favourite herbs, such as thyme, oregano or basil.If you are dairy-intolerant, use vegan cheese or sprinkle the crostini with nutritional yeast.Need more soup recipes? Check out our complete list of gluten-free soups. One of my most favourite soups is the Mexican Chicken Rice Soup...YUM!

I am super excited about this Gluten-Free Potato Crusted Quiche. This quiche is one of those dishes that will please everyone. Just think, a thin crust made with grated roasted potatoes, filled with a silky smooth and creamy custard and fresh veggies. If you are looking for some smokiness, add chopped cooked bacon or ham, or if you prefer, seafood add smoked salmon.  

What is quiche?

A quiche is a savoury custard made with milk or cream and eggs. However, there is more than one way to make a quiche. It's all in the crust. There is the full-on  buttery tart crust, then there is the crustless quiche, but my favourite is the potato crusted quiche. The crispy potatoes add that extra crunch balancing the creamy soft texture of a quiche. You don't need anything else to add to this potato crusted quiche. This quiche has everything, from crispy potatoes, fresh veggies, meat or seafood if you like, cheese and creamy, savoury custard. Just talking about this melt in your mouth potato crusted quiche makes me want to bake another quiche.  

What about the add-ins?

It gets interesting when you start playing with the filling. I prefer to use fresh veggies in my quiche. If you are using tender zucchini, asparagus, tomatoes or spinach, you don't have to pre-cook the veggies. The texture will be perfect...tender and firm to bite. If you are using heartier vegetables like broccoli or kale, I recommend to saute them briefly before you add them to the egg mixture. However, it is essential to drain them of any liquids, or the quiche may become watery, and I always cook mushrooms first before I add them to the eggs to avoid extra moisture.  

Simple steps for the best potato crusted quiche.

Not only the potato crusted quiche is the best, but it is also the easiest to make. To start, you grate the potatoes, once they are grated using paper towels or a dishcloth squeeze out as much of the liquid as possible. Removing the liquids is what will give you a crispy crust, not soggy and unappetizing. Once the potatoes are ready, spread them firmly in the pie plate and bake at a high temperature of 425 FThe next step is filling. While the crust is baking, you will have plenty of time to prepare the filling. In a large bowl, add eggs, milk, cheese and spices :-) no need to stir anything at this point.Now you add the vegetables you have on hand or the ones that you love the best. The vegetables should be thinly sliced or chopped. Add them to the eggs. If you are using bacon, ham, or seafood, throw that in as well. The bacon should always be pre-cooked and drained, adding some crunchy texture to the quiche.If you are using fresh herbs, add those now. Dried herbs are good too, but the fresh herbs make everything taste so much better.Now that your filling is ready, carefully pour it into the baked potato crust and place it on the lower rack in your oven. Bake the quiche until the center is set but still has a slight jiggle. Do not overbake the quiche, or it will be grainy and dry. Once the quiche rests for a few minutes, it will have a perfect custard texture.  

Why is quiche so popular?

What I love the best about a quiche is, you can make the quiche now and serve it later or the next day. Quiche is delicious hot straight from the oven or cold the next day. I often serve this gluten-free potato crusted quiche for a large brunch or an intimate lunch. The quiche is so versatile. If I am looking for a heartier dinner meal, I often add a fresh salad. Enjoy!

Fall is fast approaching, and it is time to gather some delicious, satisfying dinner recipes. This Instant Pot Spicy Dominican Beef Stew is oozing with so much flavour, the meat is tender enough you can shred it with a fork, and the veggies are cooked to perfection.  Dominican beef stew is all about the spices. Traditionally, this delicious beef stew is made super spicy, but if your family is not into too much heat, cut back on the jalapeno or habanero peppers to taste. This Dominican beef stew is naturally gluten-free and goes exceptionally well with dirty rice or a bowl of simple parsley rice.  

Why use Instant pot for beef stew recipe?

Beef stew is typically a cheaper cut of meat and needs to be cooked longer to become tender. In this recipe, I used a top sirloin cut, but you can use traditional beef stew meat. I always trim as much fat as possible from the meat because fat can be chewy, and the stew is also healthier without the extra beef fat. So the question remains, why use an instant pot when making a stew. Three reasons! The stew cooks much quicker in Instant pot. The stovetop stew is slowly cooked and can take up to three hours or longer for the meat to become tender. The sauce is richer because the meat is cooked under pressure and with fewer liquids, and finally, once you close the lid, you can walk away and let the instant pot do its job. You can set everything in the instant pot in the morning and go to work. When you come back the most amazing Dominican beef stew will be waiting for you to serve for dinner.  

Sides for beef stew.

Dominican beef stew is made without potatoes and is typically served with rice. You can use plain rice, parsley rice, or if you feel adventurous, make the amazing dirty rice recipe. If you feel like a bit of pasta, serve the beef stew over short cut gluten-free pasta. If you are trying to keep the carbs down, serve the spicy Dominican beef stew with cabbage salad. YUM! I live on the west coast in beautiful Vancouver, and the evenings are starting to cool. So, I began to search through my gluten-free dinner recipes and thought this would be a good time to share 5 of our best gluten-free stew recipes. Fall is a busy month, especially during these trying times this is why planning ahead always helps :-)

Best African Beef Stew

Irish Lamb Stew Recipe

30 Minute Healthy Chicken Stew

Moroccan Vegetable Stew

Instant Pot Spiced Beef Stew With Mung Beans

All of these stew recipes have been downloaded to Pinterest multiple times, so I feel confident that you will be inspired by at least one of the gluten-free dinner recipes. Enjoy and do follow us on Pinterest, or Instagram showcasing our most popular gluten-free recipes.

Nothing beats a freshly baked pastry! This Gluten-Free Cheese Danish recipe will show you how easy it is to make delicious gluten-free danish pastries from scratch. In this danish recipe, the flaky pastry is filled with creamy cheese and topped with jam, the same as the classic cheese danish.  

Easiest gluten-free Danish recipe.

Before I started to create this gluten-free cheese danish recipe, I knew it had to be easy enough for anyone to make. There is nothing worst than when the recipe is too complicated because often, we read the recipe and decide not to make it. I promise you this is the easiest gluten-free cheese danish recipe. There is no rolling of the dough, no complicated ingredients and the hands-on time only 20 minutes. Sooo simple…you will love this gluten-free pastry recipe!Typically the traditional pastry dough is rolled with chunks of butter to give the pastry layers of butter pockets. I wanted to simplify this step, so I kept the dough relatively wet and folded the butter chunks in the dough with a spatula. Then, instead of creating little squares with the edges folded upwards, I used a cookie scoop and scooped the dough on to a baking tray, just like you would do with cookies. Using my fingers, I created a well in the middle, which I filled with creamy cheese filling and jam—nothing to it. The gluten-free cheese danishes turned out spectacular!  

What makes gluten-free pastry flaky?

To make the gluten-free pastry soft, the dough should be fairly wet. To add flakiness to the pastry, it is all about super cold butter. I place the butter in the freezer while the dough is rising. Then, I fold small chunks of butter into the dough. The butter will create lots of pockets and will give the gluten-free cheese danish the flakiness.  

Why is this pastry named Danish?

The flaky pastry named danish originates from Denmark. Danish pastries are similar to croissants made with puff pastry, except the dough is made with yeast and more butter or some other fat. It is the butter that makes the pastry flaky, and it is the yeast that gives the pastry a more airy structure.  

Variations of fillings for danishes.

Once you mastered the dough for the danish pastry, you can choose the fillings. My favourite is the classic cheese danish that I used in this gluten-free danish recipe. However, there are many variations, such as flaked almonds, jam, apples, dried apricots, berries etc...The choices are limitless. I have even made savoury danishes using my samosa filling. The savoury filling is outstanding in the danish pastry.So, why not give this gluten-free cheese danish recipe a try and leave a comment? As with all pastries they are best when eaten the same day. For any leftovers, pop them in a microwave for a few seconds or in a hot oven for about five minutes. For our latest updates, check out our Instagram or follow our Facebook page. 

Most delicious, indulgent Gluten-Free Chocolate Mocha Oat Bars filled with chocolaty-mocha raisin filling. The gluten-free oat base is crispy and buttery, lightly sweetened and hinted with cinnamon. These coffee flavoured oat bars make for a delicious gluten-free snack or a special treat.  The chocolate mocha oat bars can be served at room temperature or chilled. I love the oat bars at room temperature because the inside is brimming with soft chocolate mocha filling sweetened with raisins making these gluten-free bars incredibly tasty. If you want something more refreshing, especially on hot summer days, serve the chocolate mocha oat bars chilled. You can even add a dollop of vanilla bean ice cream. YUM!  

The ingredients,

The ooey-gooey chocolate mocha filling is made with raisins, cocoa powder, coffee, vanilla and hot water. All the ingredients are blended into a thick paste. For the base and topping I used, oat flour, oats, coconut sugar, baking powder and a pinch of cinnamon. The dry ingredients are mixed with butter forming a crispy base and toping. To make the filling extra chocolaty, before you add the topping, scatter the filling with chocolate chips. Once baked, the chocolate chips melt right into the filling, making these gluten-free bars especially delicious.  

Substitutions,

First, make sure your oat flour and oats are certified gluten-free, as oats are often processed in facilities that also process wheat. In the filling, you can change the raisins for dates or dried apricots. The flavour will be a little different, but the texture will remain the same.As a sweetener in the base, I used coconut sugar. However, you can substitute brown sugar for the coconut sugar. For the chocolate chips, you can use a coarsely chopped gluten-free chocolate bar or bakers chocolate.If you follow a vegan diet, you can substitute the butter for coconut oil or vegan butter, such as earth balance. When using coconut oil, add a pinch of salt to the recipe.This gluten-free chocolate mocha oat bar recipe is not your typical oat bar. The chocolaty filling is flavoured with coffee and cocoa and is made with raisins. There are no added eggs, and the recipe is easily converted to a vegan oat bar.Can you freeze the chocolate mocha oat bars?The oat bars freeze beautifully. Use an airtight container and separate the bars with parchment paper. When you want to serve them, thaw the oat bars in the refrigerator, then bring them to room temperature or serve the bars chilled.If you like the chocolate mocha flavour, check out the Gluten-Free Mocha Walnut Cake or the Gluten-Free Mocha Chocolate Chunk Sandwich Cookie

A vegan Gluten-Free Kung Pao Cauliflower recipe. The cauliflower is baked in a crispy light batter then tossed in the most flavourful kung pao sauce filled with veggies and topped with sesame seeds and green onions. This cauliflower recipe is a must try!  A Classic Kung Pao is a spicy, stir-fried Chinese dish made with chicken, peanuts or cashews, vegetables, and chilli peppers. In this kung pao recipe, I replaced chicken, a classic component of kung pao recipe, with healthy cauliflower. The cauliflower provides great texture without skipping on flavour. The cauliflower is lightly coated with a crispy batter, making this gluten-free kung pao cauliflower dish absolutely delicious and satisfying.I love to experiment with nourishing ingredients such as cauliflower. This cauliflower recipe is ideal for people that follow a vegan or vegetarian diet. Cauliflower is an excellent vegetable to use in keto recipes because it has only 3 net carbs per 100 grams. This delicious vegetable is also low in calories, only 25 calories per 100 grams. Two of our most popular cauliflower keto recipes are the Garlic Mashed Fauxtatoes and Chicken and Chorizo Cauliflower Paella. 

The details!

You may think that this gluten-free kung pao cauliflower recipe is complicated. Not at all! Once you prep the veggies, total hands-on time is 10 minutes. The cauliflower is made simply by tossing small cauliflower florets in a simple batter. The gluten-free batter is made with protein-packed chickpea (garbanzo bean) flour, arrowroot starch, dairy-free milk and gluten-free tamari sauce. Then the cauliflower is baked until crispy. There is no deep-frying keeping this cauliflower recipe as healthy as possible.The sauce is all about stir-frying onions, garlic, ginger, bell peppers, and carrots with a kung pao sauce. To make the kung pao sauce, mix tamari sauce, hoisin sauce, rice vinegar, maple syrup, arrowroot starch, sesame oil and water. Add the sauce to the veggies and cook until the sauce thickens and the vegetables are tender.Once the kung pao sauce is ready, just before serving, add the crispy cauliflower and toss it with the sauce. As promised, this gluten-free kung pao cauliflower recipe is effortless.   Although traditional kung pao recipe has added nuts such as peanuts or cashews, I did not add them to this recipe. I felt that this cauliflower recipe did not need them. Also, some people are allergic to nuts, so I did not want them in this recipe. You will find that this cauliflower dish tastes so incredibly delicious even without them!

What to serve with kung pao cauliflower?

There are many options to add to this dish. While the weather is hot, I like to serve the kung pao cauliflower in lettuce leaves. The crispy romaine lettuce brings freshness to the spicy kung pao cauliflower dish, keeping it on a light note. Once the weather starts to cool, I like to serve it over rice noodles or rice. Just before serving, I add thinly sliced green onions and plenty of sesame seeds. Enjoy!