About Only Gluten Free Recipes

This Gluten-Free Puff Pastry Spinach Cheese Cups is a winner of a recipe. Buttery puff pastry, ricotta and cheddar cheese, spinach and a hint of garlic with nutmeg filling. The pastry is flaky and golden, and the filling is cheesy filled with spinach  These puff pastry spinach cheese cups are the perfect summertime appetizer or add a salad and make it into a light dinner. You can't beat the buttery pastry…it melts in your mouth! Gluten-free puff pastry is especially delicious when served fresh from the oven and slightly warm.

♥ For the pastry.

To get that flaky buttery crust, you have to be patient. The dough is made with yeast meaning it has to rise. And being it puff pastry, it also has to be chilled. So, this recipe calls for extra time for the dough to become perfect. Once the puff pastry dough is ready, it's easy going.To form the pastry cups, you roll the dough out to about 1/2-inch thickness. Then using a cookie cutter or a glass cut the dough into circles. Place the circle into a muffin cup and press against the bottom and sides. Now the puff pastry cups are ready to be filled.

♥ For the filling.

The filling is super easy to make. First, you steam fresh spinach for about a minute. Remove any excess moisture, chop it and mix it with cheese, eggs and seasoning. See... super easy! Fill the prepared pastry cups and bake until golden.At the end of baking, sprinkle the tops with extra cheddar cheese and bake few more minutes until the cheese has melted. YUM!  

3 Tips for making perfect gluten-free puff pastry.

~ YEAST.First, because we are using yeast, make sure that the yeast is fresh. It should foam after 10 minutes after it's mixed with warm milk and a sweetener. If it doesn't, the yeast is old and will not work in this recipe. Always keep dry yeast in the refrigerator to keep it fresh.~ BUTTER.The secret to puff pastry is the butter! The butter must be super cold. I always place my butter in the freezer fifteen minutes before I need it. The butter needs to be cut into small cubes, so you want it to be well chilled~ PATIENCE.Now, you have to be patient. The dough has to rise, and then it has to be chilled before you can start shaping the pastry cups. Making gluten-free puff pastry can be intimidating, and it takes extra time. However, if you follow these three simple steps, you will get great results. The best part...there is nothing better than flaky, buttery puff pastry filled with a savoury, cheesy spinach filling. If you have any leftovers for the next day, pop them in a hot oven for a few minutes until they are warm to touch or heat them in a microwave for about 20 seconds. 

Cream of Fresh Corn Soup, I can honestly say that this is the best fresh corn soup! So easy to make with so much flavour. Corn soup!…definitely one of the most gentle yet hearty soups you can make. The smoky broth is combined with the creaminess of fresh corn, bites of bacon, caramelized onions, a sprinkle of herbs, cream and rich cheddar cheese. Not classic, but soothing, comforting and gluten-free.   I was thinking, how can I let corn season slip away without making fresh corn soup? So much deliciousness in one very creamy fresh sweet summer corn soup highlighted with smokey bacon, caramelized onions and cheddar cheese.Just get a few ears of fresh sweet summer corn, some bacon, onions, cheddar cheese and a couple of other basic ingredients, and in fourty minutes or less, the soup is ready. You really don't need anything else beyond this for a relaxed night at home.In the past, I have made the Mexican street corn soup and the fresh corn potato and leek chowder. Both of these soups were a huge hit. But, believe me…This will be your favourite corn soup yet! To make this soup stand out from most, I added a peppery crispy bacon and onion topping. OMG so so good! I could keep going and tell you how delicious this corn soup is, but once you make it, you will know what I am talking about.  

♥ Fresh Corn Soup - the details:

First, you cook the bacon with the onions. Then reserve some of the mixture which will be used for the topping mixed with fresh corn. Then, add everything else to the pot except for the cream and cheese.The soup cooks very quickly about ten minutes just until the potatoes are fork-tender. Transfer about half the soup into a blender and blend with some cream until almost smooth. Then return to the pot with remaining ingredients. Now reheat the soup until the cheese has melted, and the soup starts to thicken. Done!For the topping, combine the bacon-onion mixture with some fresh corn, a good dash of black pepper and scatter it on a baking sheet. Then broil until the bacon is crispy. This takes only a couple of minutes.To serve, top with the crispy bacon and onion mixture, and if you have some fresh herbs, sprinkle them over the top. When I serve this corn soup, I make it into a meal with some freshly baked gluten-free bread.  

♥ Frequently asked questions?

Can I substitute canned or frozen corn for fresh corn? 

I would not use canned corn, the texture and flavour just don't cut it. If you want to use frozen corn, you can, but the soup will not have that fresh, rich corn flavour as when you use fresh corn.

Do I have to add potato?

Absolutely not. I added the potato because my family loves potatoes. You can substitute the potato for two more ears of corn. However, the potato gives the soup another texture, adding more heartiness to the corn soup.

Can I make this corn soup without dairy?

To make this soup dairy-free, you can substitute coconut milk for the cream and use a good dairy-free cheese like Teese cheddar vegan cheese and sprinkle the soup with extra nutritional yeast.

Do I have to use bacon?

You can use ham, but you will have to add extra olive oil, about three tablespoons in total.

What can I substitute for arrowroot flour?

You can also use tapioca starch or corn starch. If the soup gets too thick, add extra cream or broth.To make this into a hearty meal, I like to serve this cream of fresh corn soup with gluten-free focaccia bread :-)

Quick and easy Grain-Free Sugar Cookies with Maple Icing recipe... This cookie recipe is perfect for when baking with kids. The recipe is easy and a lot of fun to make, especially when decorating the cookies. And what a better way to spend Sunday morning than baking with young children. Something they will never forget is baking with mom or dad their favourite sugar cookies topped with icing.  

♥ For the details.

First thing, melt the butter. The butter should cool at room temperature, so while you are getting the ingredients, the butter will be ready to use. Now, whisk the dry ingredients, add the butter, egg and a teaspoon of water. Using a spatula or your hands combine everything together until you form a ball of dough.

♥ The fun part when making the grain-free sugar cookies!

Before you roll the dough out, divide it in half. By doing this, it will be easier to roll out the dough. You can let your kids start rolling the dough, but make sure your surface and the top of the dough is lightly sprinkled with the tapioca flour. Get the kids to choose the cookie shapes and let them cut out the cookies. The kids love love doing this. For any leftover dough, roll it together and roll it out again for more cookies.  

♥ For the maple icing :-)

Place the ingredients in a bowl and leave the stirring for the kids to do. For some reason, they love to stir things in bowls. Once the cookies finish baking, allow them to cool. The sugar cookies cool very quickly, which is great because kids don't like to wait for anything, haha.

♥ Time to decorate the sugar cookies!

Once the icing is ready, you can divide it into two or three small bowls and add natural plant based food colouring. Or you can leave the icing as is. I know young children love colours so let them chose their favourite shades. Now all they have to do is decorate. Fun Fun Fun.Baking sugar cookies with young children is always so much fun. And this gluten-free and grain-free sugar cookie recipe is super easy. I used a simple cookie cutter 2 1/4-inch in diameter, yielding 32 cookies. If you use a smaller cookie cutter, the cookies will take less time to bake, so keep an eye on them. Also, you will yield more cookies.For more cookie recipes for kids, check out our gluten-free cookie list. From our famous one bowl gluten-free chocolate chip cookie to a healthy oatmeal and almond butter cookie, you will find something for everyone. Enjoy!

Today I would like to share with you this glorious Gluten-Free S'More Chocolate Cake. Think three layers of nothing but sweet chocolate goodness with marshmallows -> a buttery almond base, double chocolate cake and a melted marshmallow topping.   

♥ What inspired me to make this s'more chocolate cake!

I can't fully take credit for this cake. One of my readers asked me to create a gluten-free birthday cake for her four year old daughter. However, the cake had to have two things - chocolate and marshmallows, and this is how this chocolate cake came about. I love baking with chocolate because the chocolate aroma lingers throughout the house, which brings me back to freshly baked chocolate chip cookies, my favourite cookies.   

♥ Fail-proof gluten-free dessert!

So, moving on to the s'more chocolate cake. I wanted to make this recipe easy enough for anyone to make and keeping it fail-proof. But more importantly, the birthday cake had to be delicious and gluten-free.To start, you make the base. Very easy, only five ingredients that are combined together and pressed into the bottom of the pan. I used a square pan, but you can also use a round pan if you are looking to make a round cake. For the next layer, which is the chocolate cake, you first melt some butter and mix it with cocoa powder and sugar. Transfer the cocoa mixture into a bowl and mix with the remaining ingredients except for the chocolate chips. Oh, did I mention, I also added chocolate chips to the cake. The chips are added to the batter at the end.Pour the batter over the base and bake. The hardest part is over YEY! The cake takes only thirty minutes to bake. Once the cake is finished baking, top it with marshmallows and place it under the broiler for a minute or so, until the marshmallows start to melt and turn a golden colour. DONE!  As I said earlier, the cake is fail-proof. The kids love it, and everyone is happy! After all, chocolate and marshmallows are a perfect combo. Next time you are thinking of making a chocolate birthday cake, give this recipe a try. Although this recipe was made to be a birthday cake, you will find that this gluten-free dessert will become a favourite for those that love chocolate…everyone :-)If you make this Gluten-Free S'More Chocolate Cake, please give it a rating or a comment. And don't forget to tag me on Instagram! I love looking through the photos of recipes you all have made:-) or join me on my Facebook page for the latest updates.

Some days are just meant for indulgences such as this Gluten-Free Apple Bread and Butter Pudding. Thin slices of tart Granny Smith apples between layers of cinnamon bread, nuts and raisins all baked in vanilla custard finished with crusty maple topping.It is not often I indulge in buttery sweet treats, but some days… You just need it. I love apples, so I thought why not make a gluten-free apple bread and butter pudding today :-)  

♥ What is bread and butter pudding?

Bread pudding originated in the 11th century in England. The pudding is a simple dessert made with bread, a mixture of eggs, milk, spices, sugar and vanilla and sometimes may have fruit. Bread and butter pudding is very similar except you butter the bread first before you add the milk.Today I wanted to make a gluten-free bread and butter pudding…because it is one of those days where comfort food is needed. I have made both versions of the pudding, but honestly, the bread and butter pudding is sooo much tastier. The buttery bread baked with apples, raisins, walnuts, cinnamon and creamy custard is unapologetically delicious!  

♥ How to make apple bread and butter pudding?

First, you start with the bread. Since I am making a gluten-free version of the pudding, the bread has to be gluten-free. I found that for the best results, you should use gluten-free white bread. I found a great Millet and Chia Bread, made by Little Northern Bakehouse… it is perfect for this recipe. For the apples, it is essential to use tart apples. The tartness balances the sweetness. Otherwise, the bread pudding is too sweet. Granny Smith apples work best in this recipe. This is where the cinnamon comes in, I mean, there is nothing better than a combination of apples and cinnamon.I have also added raisins and nuts for texture and extra goodness. I usually use walnuts, but pecans are delicious too. Finally, the mixture that holds everything together into a custard like pudding. You can use cream or milk, eggs, vanilla and sugar - very simple. I also added a drizzle of maple syrup over the top to this gluten-free bread and butter pudding. The maple syrup gave the pudding a sweet crispy finish. 

♥ What to serve with bread pudding?

Bread pudding can be served with just a sprinkle of powdered sugar. But if you want to make it extra special, add vanilla bean ice cream, caramel sauce or go all out and make whisky cream sauce. If you like apple bread pudding check out the breakfast apple yogurt cake :-) 

→ Recipe for whiskey cream sauce.

• 1 1/2 cups heavy cream
• 2 large egg yolks
• 1/3 cup sugar
• 4 Tbsp. Unsalted butter
• 1/4 cup whiskey

Add the cream, egg yolks and sugar to a saucepan and whisk until smooth. Cook over medium heat for 8 - 10 minutes, continually whisking until the mixture thinly coats back of the spoon. Remove from the heat and cool, stirring often as it cools.If today is one of those days when you need some comfort, I know this apple bread and butter pudding will do the trick. ENJOY!

Today I am sharing one of my favourite weeknight dinners, Honey Garlic Chicken with Coconut Rice. Garlicky, gingery and a little sweet and spicy pan seared chicken baked with creamy coconut rice. For added flavours and textures, some green beans and fresh corn off the Cobb.This Honey Garlic Chicken with Coconut Rice is perfect for busy weeknights when you are looking for something quick, flavourful and a little more special than a simple chicken dinner. This chicken dish has a mix of Thai flavours, the rice has a lovely coconut flavour, and all the ingredients are naturally gluten-free.  

♥ The details.

First, you will need only one skillet...isn't that great! The chicken is briefly marinated with olive, oil, garlic, honey, ginger and chopped jalapenos. While the chicken is developing flavours prepare the veggies. To start, sear the chicken in a little butter, then add the veggies coconut milk and fish sauce. The fish sauce is what gives this dish saltiness and extra flavour.Briefly cook the chicken with veggies in coconut milk, then add the lime juice, lime zest, shredded coconut and rice. The dish is ready for the oven. See how easy this honey garlic chicken with coconut rice recipe is! I like to bring parts of the chicken pieces to the top of the rice, so they crisp up beautifully.When I serve this chicken dinner, I like to add extra flavours → so fresh basil, green onions and more fresh lime juice. Making it an all round delicious meal and the best part, this meal is super easy to put together.  

♥ Substitutions.

What I love about making this chicken dinner you can change up some of the ingredients. For the veggies, I used fresh in season young tender green beans and freshly picked corn. However, you can use just about anything you like. Carrots, bell peppers, mushrooms, squash, broccoli, kale…should I keep going? I would recommend that you do not add more than two veggies. Otherwise, it will take away from the creamy coconut taste.I always use bone in chicken for one skillet dinners. The bone-in chicken makes the sauce more flavourful, so you don't have to add chicken broth. But if you like, you can use boneless, skinless chicken thighs or breasts, and change the water to broth. I also added some shredded coconut, if you don't have any, no problem. But the shredded coconut does make this chicken meal extra special.If you like Thai food, have a look at our gluten-free Thai recipes. I especially love the Easy Thai Cashew Chicken Ramen :-)If you make this Honey Garlic Chicken with Coconut Rice, please give it a rating or a comment. And don't forget to tag me on Instagram! I love looking through the photos of recipes you all have made:-) or join me on my Facebook page for the latest updates.

A healthy Gluten-Free Blueberry Apple Corn Muffin makes for a delicious treat. The muffin is light, moist and filled with blueberries and grated apples. In this gluten-free muffin recipe, the four main ingredients are blueberries, apples, fresh lemon juice, orange juice and honey. To keep the tender muffin texture, I used corn flour, flour blend, and a splash of olive oil. The corn flour gives the muffin a super lovely texture.

♥ A simple muffin recipe!

The recipe for this gluten-free blueberry apple corn muffin couldn't be simpler. First, you combine dry ingredients. In a second bowl, you mix everything else with the flour mixture except the blueberries. Now you are ready to fold in the blueberries and transfer the batter into a muffin pan. The muffins take about 25 to 28 minutes to bake, and they should be golden brown.   

♥ Serve this muffin warm.

Gluten-free muffins are typically cooled first and then served. However, not these blueberry apple corn muffins. They are incredibly delicious when they are still warm, and the juice from the blueberries is dripping while you are enjoying them. Sometimes I like to add a smear of soft butter over the warm muffins, making them deliciously buttery…YUM!  

♥ A healthier corn muffin.

I am adding this gluten-free blueberry apple corn muffin recipe to my healthier muffin recipes section. The muffin is mostly made with apples, blueberries, honey, orange juice, lemon juice, olive oil and eggs. The only other thing you add in, is the dry ingredients, which account for only a cup and a half in the entire recipe. So overall, this is a healthier muffin than most.If you like corn muffins, you may enjoy the Gluten-Free Jalapeño Cheese Corn Muffin or the Gluten-Free Cheesy Mexican CornbreadIf you make these Gluten-Free Blueberry Apple Corn Muffins, please give it a rating or a comment. And don't forget to tag me on Instagram! I love looking through the photos of recipes you all have made:-) or join me on my Facebook page for the latest updates.

Today, it's all about healthy baking with this fragrant Gluten-Free Zucchini Orange Bread. This gluten-free quick bread recipe is made with fresh zucchini, pumpkin seeds, fresh orange juice, dates, eggs, flaxseed, turmeric, a splash of olive oil and only a 1/4 cup of coconut sugar. To keep this recipe simple, I used a gluten-free flour blend.  I can't tell how delicious this gluten-free zucchini orange bread turned out. The bread is not your typical sweet bread…lightly sweetened with dates, orange juice and some coconut sugar. If you prefer sweeter bread, add a little more coconut sugar. The bread is moist, with fresh orange flavour throughout with some crunchiness from the tasty pumpkin seeds. It is soo good!

♥ The details:

The recipe is quick to whip up. Once you grate the zucchini keeping the skin on, remove the extra moisture by placing the zucchini between some paper towels. Blend orange juice with dates until coarsely ground, creating a delicious orange flavoured date syrup. This thick syrup will add sweetness and extra flavour to the bread.Once the date syrup is ready, add it to eggs, olive oil and a bit of coconut sugar, and whisk to combine. I also added grated orange zest giving this zucchini orange bread a stunning fresh orange flavour. Combine everything and bake.  

♥ Why is this a healthier zucchini orange bread?

In this dairy-free bread recipe, the five main ingredients are zucchini, an orange, pumpkin seeds, dates and flaxseed. A combination of these five ingredients gives this bread fiber, protein, antioxidants, vitamin C and chock full of minerals. There is only a cup and a half of flour in the entire recipe, and the sweetness comes mostly from dates and fresh orange juice. And for the fats, I used heart-healthy olive oil. So yes, I would consider this a healthier gluten-free bread recipe.This delicious and moist gluten-free zucchini orange bread is lovely with your morning coffee, a treat with your afternoon tea or toast it and top it with a slice of cheese. Whichever way you decide to have this bread, I know you will enjoy it!If you have an abundance of fresh seasonal zucchini, check out these gluten-free recipes made with zucchini. From savoury dishes to beautiful muffins, there may be something that will inspire you today :-)  If you make this Gluten-Free Zucchini Orange Bread, please give it a rating or a comment. And don't forget to tag me on Instagram! I love looking through the photos of recipes you all have made:-) or join me on my Facebook page for the latest updates.

Enticingly addictive Gluten-Free Honey Cinnamon Rolls…Buttery, sticky rolls made with honey, cinnamon, nutmeg, and generously topped with cinnnamon butter and cream cheese frosting. Every bite is filled with sweet, deliciousness melting in your mouth. There is nothing not to love about these gluten-free honey cinnamon rolls.First, these are not your classic cinnamon rolls. I wanted to create extra flavour and make them extra sticky. The rolls are perfectly spiced with cinnamon and a hint of nutmeg. But it is the honey that makes these gluten-free rolls extra special. But let's not forget the frosting -> made with butter, cream cheese, cinnamon, vanilla and powdered sugar. So so good! However, if you are looking for a typical gluten-free cinnamon bun, check out this gluten-free cinnamon bun with walnuts and raisins recipe :-)  

♥ Make the dough.

To make these honey cinnamon rolls, you start with the dough. Mix the flour, rapid rise yeast, baking soda, cinnamon and a pinch of salt. Then add warm milk, butter, honey, egg and apple cider vinegar. Mix until smooth and let the dough rest for a few minutes. The apple cider vinegar with baking soda gives the dough a little help to rise.  

♥ Shape the dough.

Now you get to shape the rolls and add the filling. I combined butter with honey and a good sprinkle of coconut sugar, cinnamon and nutmeg for the filling. Roll the dough, cut into rolls and place them into a baking dish. I used a pie plate because they fit in perfectly. But you can use a baking dish that works for you. 

♥ Frost the rolls.

As soon as the rolls come out of the oven, you spread the delicious frosting over the top. The frosting will melt right into the rolls, making them sweet, extra cinnamony and sticky just the way rolls should be. I wanted the frosting to have some depth, so I used butter, cream cheese, cinnamon and vanilla. A perfect end to the most delicious gluten-free honey cinnamon rolls.When it comes to rolls, they should be eaten fresh right out of the oven. That's when they are the best. This recipe calls for eight small rolls or four larger ones. I always make small rolls, because they are rich and one small roll is all you need. But if you decide to make the larger rolls, allow about eight minutes for extra baking time. If you have any leftovers for the next day, I recommend to pop them in the microwave for about 15 seconds, and they will taste just as fresh.  

♥ Can you make the honey cinnamon rolls ahead of time?

Absolutely! I know some of you may be thinking who wants to be making honey cinnamon rolls early in the morning? No problem, to get a jump start you can make the rolls one to two days in advance and let them rise in the fridge. If you are using the fridge method, allow the rolls to rise for a minimum of 24 hours. When you are ready to bake them, bring them to room temperature, about 45 minutes, and then pop them in the oven. They make for a perfect Sunday brunch treat. Just imagine your home filled with the aroma of freshly baked honey cinnamon rolls, and you get to sleep in. Now, this is something to celebrate…Enjoy!If you make these Gluten-Free Honey Cinnamon Rolls, please give it a rating or a comment. And don't forget to tag me on Instagram! I love looking through the photos of recipes you all have made:-) or join me on my Facebook page for the latest updates.

Gluten-Free One Pot Creamy Tomato Pasta Bake made under 30 minutes. The tomato sauce is creamy, with sundried tomatoes and flavoured with oregano, basil, garlic, and a pinch of cayenne pepper, making it slightly spicy. To make the sauce extra creamy, I added Gruyere and cream cheese. Then, I tossed the pasta with the sauce. To get that special goey cheese topping, I topped the pasta with mozzarella cheese and placed it under the broiler for a couple of minutes. The result → baked pasta in the most flavourful creamy, tomato, cheesy sauce and melted mozzarella topping. I have also added some thin slices of chorizo sausage to the sauce, but this is optional.What I love about this gluten-free one pot creamy tomato pasta bake is the simplicity. The ingredients are pretty basic except for the Gruyere cheese, and it takes only 10 minutes to prepare. The flavour is outstanding, and all you need is one pot, such as a large oven-proof skillet. If you don't have an oven-proof skillet, transfer the pasta into a baking pan...easy!  

♥ Let's discuss the details!

I can't tell you enough how easy this recipe is! To make this pasta bake, you start with cooking the pasta. Then, using the same pot, add olive oil, garlic and herbs. Cook for a minute then add everything else except the pasta and mozzarella. Once the sauce starts to boil, stir in the cooked pasta and top with mozzarella cheese. Pop it in the oven, bake for about 10 minutes and then broil for 2 more minutes. That's it, you will have an amazing gluten-free Italian meal family-style. The creamy tomato pasta bake is delicious and pretty, a win-win recipe for family or special guests. I would like to mention that if you feel adventurous, make this Gluten-Free Cheese and Garlic Flatbread. The flatbread goes exceptionally well with this pasta bake.  

♥ Substitutions.

The good thing about this gluten-free pasta bake is that this recipe is very versatile. You can change a few ingredients making this Italian dish your new signature gluten-free pasta meal. First, for the pasta, I used fettucini. However, you can use spaghetti or short cut pasta such as gluten-free rotini, rigatoni or penne. For the cheeses, you can use any good melting cheese. The first one that comes to mind would be fontina cheese, but gouda, cheddar or Camembert all will work beautifully in this recipe. I have also added chorizo sausage...only because my family loves it. But you can make it a vegetarian pasta bake by replacing the chorizo with mushrooms, zucchini or red bell peppers. Or you can omit the veggies and chorizo sausage all together. There is so much flavour in this pasta bake that you don't have to add anything else.  In the summer, I always have a favourite gluten-free pasta dish. This is it! The gluten-free pasta bake is light enough for warm summer nights and hearty enough to satisfy a big appetite. So, if you're searching for a delicious gluten-free Italian meal that takes only minutes to prepare, you found it! If you want to add a little freshness to this gluten-free creamy tomato pasta bake, just before serving top the pasta with fresh herbs and some halved cherry tomatoes. I promise you this gluten-free Italian dish will not disappoint!If you make this gluten-free one pot creamy tomato pasta bake, please give it a rating or a comment. And don't forget to tag me on Instagram! I love looking through the photos of recipes you all have made:-) or join me on my Facebook page for the latest updates.

Tomorrow is the first day of summer…YEY! So, a good Basic Gluten-Free Pie Crust recipe is a must-have! The abundance of fresh fruit in the stores is so exciting :-) From peaches, apricots, berries, rhubarb, plums and cherries, making a pie this summer is a no brainer. We all love pies, especially when they are made from scratch using fresh fruit. This is why I created a basic fail-proof gluten-free pie crust recipe.In this single gluten-free pie crust recipe, I used only four ingredients plus ice water. There are no fancy ingredients, only gluten-free flour blend, baking soda, butter and sour cream. The sour cream is what makes this pie crust extra flaky. It is essential to have the butter and sour cream well chilled for the crust to be light. I find placing the butter in the freezer for a few minutes and then using a box grater to grate it works exceptionally well in this pie crust recipe. When you add the ice water, add very little at a time, the dough has to be reasonably dry but moist enough, so it holds together.  

♥ Should you parbake the crust?

This gluten-free pie crust has to be parbaked before it is used in recipes. By parbaking the crust it will stay flaky and not soggy. To parbake the crust is simple. Once the dough has chilled, pierce the bottom of the crust all over with a fork. Then top the crust with a sheet of parchment paper and fill with dried beans. Or, if you have pie weights, use those. The pie is ready to be parbaked for 10 minutes. The pie can now be used according to your recipe.  

♥ 3 of my favourite gluten-free pie filling recipes

∼ Gluten-free cherry pie filling

• 3 cups pitted cherries
• 1 cup sugar
• 1 Tbsp. Tapioca starch
• Water

Place the cherries and sugar in a pot over medium heat. Combine tapioca starch with enough water to form a smooth paste. Add to the cherries and mix. Cook over medium heat continually stirring until the sauce is slightly thickened and glossy, cool. Pour into the parbaked pie crust and bake at 350 F for about 30 - 35 minutes, until the crust is golden brown

∼ Gluten-free strawberry pie filling

• 5 cups sliced strawberries, divided
• 3/4 cup sugar
• 3/4 cup water
• 1 tsp. Pure vanilla extract
• 3 Tbsp. Tapioca starch

Place 4 cups sliced strawberries into a saucepan. Mix sugar, water, vanilla and tapioca starch and add to the strawberries. Cook over medium heat, continually stirring until thickened. As soon as the sauce starts to thicken, remove it from the heat. Stir in the remaining cup of sliced strawberries and cool. Pour into the parbaked pie crust and bake at 350 F for about 30 - 35 minutes, until the crust is golden brown

∼ Gluten-free peach pie filling

• 5 cups sliced peeled peaches
• 1 Tbsp. Fresh lemon juice
• 1/2 cup sugar
• 2 Tbsp. Tapioca starch
• 1/2 tsp. GF ground cinnamon
• 1/4 tsp. GF ground nutmeg
• 2 Tbsp. Unsalted butter

Place the sliced peaches in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl, mix the sugar, tapioca starch, cinnamon, and nutmeg Pour over the peaches and mix gently. Pour into parbaked pie crust and dot with butter. Bake at 350 F for about 30 - 35 minutes until the crust is golden brown.For our complete list of sweet and savoury pies, check out these gluten-free pie recipesIf you do make a gluten-free sweet summer pie, don't forget to tag me on Instagram! I love looking through the photos of recipes you all have made:-) or join me on my Facebook page for the latest updates.

Breakfast cake like never before! A Gluten-Free Breakfast Plum Cake filled with fresh plums, a hint of cinnamon and vanilla in a buttery cake. Now the decision to make is, when are you going to eat it, breakfast, brunch, lunch or dinner? Because, plum cake is perfect at any time of day! But especially this cake →  filled with so many fresh plums.I am super excited to share this gluten-free breakfast cake recipe with you today because it is incredibly delicious! Let me start first by saying this is a seasonal gluten-free breakfast cake. You can make it with plums, peaches, apples or berries. Seeing that plums are in season, I decided to make it with fresh juicy plums.  The cake is made up of two layers, a buttery cake and juicy plums. You can also add a cinnamon streusel topping and make it a three-layer breakfast cake. I did not add the streusel topping because I feel that it doesn't need it. But if you want added goodness, feel free to add it. This cake is anything but dry, it is super moist and buttery filled with plums coated with cinnamon.

♥ The details.

To make this gluten-free breakfast plum cake is simple. First, you toss the plum wedges in some coconut sugar and cinnamon and set them aside for a few minutes. This allows them to release some of their juices and stops them from making the cake soggy. The rest is easy, combined dry ingredients, cream the butter with eggs and sugar, add milk and vanilla combine with dry ingredients.Now comes the fun part, spread the batter into a cake pan, then top with cinnamon plum wedges. If you are using a streusel topping, this is the time to add it. Once the cake is fully baked, the batter rises and encases each plum with buttery goodness. Need I say more? The plum cake is soo good! Do you need more breakfast cake recipe inspirations? Check out our complete selection of gluten-free sweet cakes.

Recipe for cinnamon streusel topping. (optional)

• 1/3 cup coconut sugar or brown sugar.
• 1/4 cup sweet sorghum flour.
• 1/4 cup finely chopped walnuts or pecans.
• 1/2 tsp. GF ground.
• 3 Tbsp. Cold butter.

Combine sugar, flour, nuts and cinnamon. Add cold butter, and using your fingers mix until crumbly.  

Frequently asked questions:

∼ Can I replace fresh fruit with frozen fruit?Yes, you can. First, bring the fruit to room temperature for 15 minutes and then allow for extra baking time.∼ Can I freeze the cake?Once the cake has been thoroughly cooled, store it in an airtight container, and you can freeze it up to three months.∼ How long does this cake keep?The cake will keep up to five days when refrigerated in an airtight container.If you do make this recipe, don't forget to tag me on Instagram! I love looking through the photos of recipes you all have made:-) or join me on my Facebook page for the latest updates.

A Crustless Quiche with Leeks Mushrooms and Fontina Cheese for breakfast, lunch and dinner, but especially for brunch. With Father's Day approaching this weekend, I felt this crustless quiche would make the day extra special. This incredibly delicious quiche has yet to disappoint. The gluten-free, keto-friendly  quiche is silky with a delicious custard in every bite.  

♥ What is a crustless quiche?

A crustless quiche is a custard baked with simple ingredients in a pie dish without a crust. Making quiche is a great way to transform fresh veggies into a delicious meal. You can make a vegetarian quiche or a heartier one using ham or bacon, and it will always be a huge hit.This crustless quiche is an excellent way to serve vegetables for breakfast or brunch. What I love about a crustless quiche it is naturally gluten-free. You can use any vegetables you have on hand. Summer or winter vegetables, they will all work, making this a versatile gluten-free dish for any time of the year. By spreading the vegetables on the bottom of the pie dish, you don't need to make a crust.In this gluten-free quiche recipe, I used two vegetables, leeks and mushrooms, a great combination with cheese in a light custard-like pie. The leeks are first lightly caramelized, giving the quiche a little sweetness. The mushrooms are lightly cooked, keeping their texture and not making them soft and soggy. To enhance the flavour, I added thyme. This herb goes exceptionally well with leeks and mushrooms. I like to add plenty of black pepper accentuating the veggies.In this quiche, I used Fontina cheese, a cheese that is probably one of the best melting cheeses, and it is creamy. The Fontina makes the custard velvety and cheesy. To make this quiche with leeks mushrooms and Fontina cheese extra special, I added a decorative topping of sliced mushrooms and shaved leeks. The quiche is so beautiful, making this gluten-free quiche extra special.  

♥ 3 mistakes to avoid when making quiche.

∼ Eggs to milk ratio.Have you ever made a crustless quiche, and it was rubbery? A quiche is a custard made with milk and eggs. So for the milk to set, you must have the right ratio of eggs to milk. Rule of thumb is 1 large egg to 1/2 cup of dairy. For a standard 9-inch quiche, this means 3 large eggs and 1 1/2 cups of milk to fill the pie plate.∼ Length of baking time.The length of time you bake the quiche is critical. If you bake it too long, it will have tiny holes in it, and you will have water weeping out. If you underbake it, the quiche isn't set, and the filling will be slopping out. The best indication is when there is a bit of wobble when it comes out of the oven. The rule of thumb is 30 - 40 minutes. Place quiche on the bottom rack of the oven avoiding for the top to cook too quickly.∼ Should you precook the filling?What about the filling? The cheese should be 1 - 2 cups, and 2 cups of filling. For winter heartier vegetables, they should be cooked or steamed first before you add them to the filling and make sure they are relatively dry. For quick-cooking vegetables such as spinach, tomatoes, asparagus, or zucchini, use them fresh.

∼ To summarize:

A crustless quiche can be made rich with extra cheese and extra filling or make it a lighter version using less cheese and less filling. Quiche can be served cold, at room temperature or warmed. The best way to re-heat the quiche is at 300 F until just warm to the touch. For storage, place cooled quiche wrapped with plastic wrap in the refrigerator for up to 5 days.Are you looking for gluten-free brunch recipes? We have a great selection of muffins, scones, cobblers and much more!If you do make this Crustless Quiche with Leeks Mushrooms and Fontina Cheese recipe, don't forget to tag me on Instagram! I love looking through the photos of recipes you all have made:-) or join me on my Facebook page for the latest updates.

A fresh homemade pizza in minutes with this Gluten-Free Yeast-Free Thin Crust Pizza recipe. The thin crust pizza dough has no yeast, so there is no waiting for the pizza dough to rise. The pizza crust is crispy and soft on the inside, just like a delicious pizza from an Italian bakery. The crust is thin and firm enough to hold plenty of toppings...you will love it! The gluten-free yeast-free thin crust pizza dough is so easy, all you do is mix the ingredients, chill the dough for a few minutes and roll it out. Now the pizza dough is ready for the toppings. I know it sounds too good to be true, but I promise you it is a fail-proof gluten-free pizza dough recipe.  

♥ Easiest gluten-free (yeast-free) thin crust pizza dough.

This gluten-free yeast-free thin crust pizza is for one of those nights when you are tired or short on time to make dinner. The pizza would take less time then if you ordered in. The best part → the ingredients to make this yeast-free gluten-free pizza dough are in everyone's gluten-free pantry.You will need a gluten-free flour blend, baking powder, baking soda, milk, butter, salt and a pinch of sweetener. I used maple syrup, but feel free to use whatever you have on hand. The best part, you don't have to part-bake the crust. Once you roll out the dough, you are good to go to add the toppings and bake.  

♥ How to layer the toppings for a thin crust pizza.

I know, who would think that the way the toppings go on would affect the outcome of a perfect gluten-free pizza. Well, it does! The order of toppings is essential, to avoid a soggy pizza and keep the crust crispy.Once you roll out the pizza dough to desired shape, either round, rectangle or oblong, you start with the toppings. I made this pizza using a traditional pizza pan, but frankly, I often roll out the pizza to an oblong shape, it is much easier and gives the pizza a rustic look.So for the layers, it is important to start with the cheese. You don't need to use a lot of cheese, just enough to lightly sprinkle over the crust. By starting with cheese first, the tomato sauce will not penetrate the pizza crust and make it soggy. It also makes the toppings stick to the crust, and not sliding off as you are taking a bite out of the pizza.The next layer is the pizza sauce. You don't need a lot, drizzle the sauce lightly over the cheese. If you are using onions, this would be your next topping. Then add anything you like. I recommend not using more than three toppings in addition to cheese and pizza sauce. Otherwise, the flavours start to blend, and it is hard to tell what you are eating.The final topping should always be cheese. Traditionally the cheese topping is mozzarella. However, playing around with different cheeses will take the gluten-free thin crust pizza to another level.One of my favourite cheeses to use is Buffalo mozzarella. If you haven't tried this cheese for a pizza topping, you haven't lived…seriously. This cheese is so creamy and melts beautifully into all the toppings. The buffalo mozzarella cheese is like pouring a thick cream over the pizza. I know the cheese is pricey, so it may not be an option, but I highly recommend it, especially when you are entertaining.Another favourite cheese of mine is the smoked gouda. This cheese adds extra smokey flavour, and it goes exceptionally well for when you are using simple ingredients like fresh tomatoes and basil. But any good melting cheese makes a great gluten-free pizza. And make sure to add plenty of cheese around the edges, this will give the pizza a crispier and tastier crust to every last bite.  

♥ Here are my three favourite topping combinations for a gluten-free thin crust pizza.

∼ Spicy Italian Pizza

• Mozzarella cheese
• Pizza sauce
• Onions
• Calabrese spicy salami
• Mushrooms
• Mozzarella Cheese

∼ Vegetarian Pizza

• Mozzarella cheese
• Pizza sauce
• Fresh basil leaves
• Artichokes
• Smoked Gouda

∼ Kristina's Signature Pizza

• Parmesan cheese
• Fresh thinly sliced tomatoes
• Prosciutto
• Black olives
• Buffalo Mozzarella

♥ Recipe for homemade gluten-free pizza sauce (makes 1 1/2 cups)

• 2 Tbsp. Extra virgin olive oil
• 2 garlic cloves, minced
• 2 tsp. GF dried basil
• 1 tsp. GF dried oregano
• 1/4 tsp. Red pepper flakes or to taste (optional)
• 1/4 tsp. Red pepper flakes or to taste (optional)
• 6 oz. canned pure tomato paste
• 6 oz. water
• 2 tsp. Sweetener (maple syrup, honey or coconut sugar)
• 3 Tbsp. Parmesan cheese
• Sea salt to taste

Using a small saucepan heat olive oil over medium heat. Add garlic, basil, oregano and red pepper flakes. Cook while stirring for 30 seconds. Add tomato paste, water and sweetener. Whisk together to combine. Bring to a boil and cook for one minute. Remove from the heat stir in Parmesan and season with salt. Cool before using.If you like pizza, you probably love Italian food. Whether you need inspiration for a recipe or an Italian classic, please check out our complete list of gluten-free pasta to desserts Italian recipes.If you do make this Gluten-Freee (Yeast-Free) Thin Crust Pizza recipe, don't forget to tag me on Instagram! I love looking through the photos of recipes you all have made:-) or join me on my Facebook page for the latest updates.

Where do I start, these One Bowl Gluten-Free Chocolate Chip Cookies are heavenly! So much chocolate, the texture is just right, and the cookies are nice and thick. All this goodness and all you need is one bowl making this the easiest chocolate chip cookie recipe ever. To make this chocolate chip cookie extra delicious, I topped each cookie with extra chocolate chunks and made them even more chocolaty. You can also add Maldon flaky salt accentuating the rich chocolate flavour. Sweet, chocolaty a little saltiness, couldn't get better than this!

♥ Gluten-free chocolate chip cookie recipe details.

Whenever I bake, and the recipe calls for only one bowl, I get all excited. The recipe is going to be easy and the clean up even easier. For this gluten-free chocolate chip cookie recipe, I used one large bowl. First, you whisk the dry ingredients, then add softened butter, eggs and vanilla and mix until well combined. The best way to do this is by using a stand mixer with a paddle attachment because it takes a few minutes for the dough to come together. Once the dough starts to form, add in the chocolate chips. Now roll the dough into balls and press them into about 3/4-inch disks. You can press extra chocolate chunks or chips into the tops or sprinkle them with flaky salt.  

♥ The next step is important!

If you want the cookies to be thick so that you can fill them with chocolate…and what better way to eat cookies? Once the cookies are ready for the oven, place them in the freezer for 5 minutes. By chilling the dough, the butter will not melt too quickly, leaving the cookies thick, crispy, and slightly chewy in the middle → A perfect gluten-free chocolate chip cookie if you ask me!  

♥ Gluten-free flours to replace gluten-free flour blend.

I know some of you don't like to use gluten-free flour blends when baking. Here is couple of my favourite gluten-free blends that I always keep on hand and use in many of my recipes. In this chocolate chip cookie recipe I would use the  gluten-free rice-based flour blend. This blend is excellent for making gluten-free cookies. When I create recipes for baking, I do two batches, one with my gluten-free flour blend and one with a blend that comes from a box.When I use a box blend and the recipe does not meet my expectations, I will use my blend and list the various gluten-free flours I used in the recipes. You will find that sometimes my recipes call for a gluten-free flour blend. This means that the blend worked well, and to keep things simple, I will use it in that recipe. Here are two of my favourite gluten-free flour blends that I use in baking.Kristina's gluten-free rice-based flour blend ( 5 cups)This blend is excellent for cookies, desserts, bread, muffins, pizza and thickener in stews and gravy. 
 ∼ 3 cups brown rice flour ∼ 1 cup potato starch (not flour) ∼ 1/2 cup white rice flour ∼ 1/2 cup tapioca flour ∼ 2 tsp xanthan gum 
 Kristina's grain-free, paleo-friendly flour blend (6 cups) This blend is excellent for muffins, pies, coffee cakes and most desserts. 
 ∼ 3 cups blanched almond flour ∼ 1 1/2 cups arrowroot flour ∼ 3/4 cups tapioca flour ∼ 3/4 cups coconut flour

♥ How to store gluten-free flour blends

First, to make the gluten-free flour blend, everything must be well mixed. To do this, I whisk the flours together until well blended. To store, use an airtight container or a ziploc slider storage bag and store it in a cool place. When I store my gluten-free flour, I measure 4 cups per each container. This gives me an indication of how much flour I have left and when to do another batch.If you do make these gluten-free chocolate chip cookies, don't forget to tag me on Instagram! I love looking through the photos of recipes you all have made:-) or join me on my Facebook page for the latest updates.