About Only Gluten Free Recipes

Absolutely the best Gluten-Free Chocolate Filled Cupcakes, it is not very often I will make this statement. Chocolaty, moist, and filled with freshly made chocolate sauce. A chocolate cupcake for chocolate lovers! I believe you can’t have too much chocolate, especially when the chocolate is freshly made. And let’s be honest, everyone should have a chocolate cupcake recipe. Because I wanted to make these gluten-free chocolate filled cupcakes extra special, I added a topping. You have two choices, either fresh whipped cream or one of my favourites, a freshly made royal cream cheese frosting. Interested yet? Yes, this is the best chocolate cupcake because it has three things going on. A moist luxurious chocolate cupcake, a freshly made chocolate sauce and a delicious topping. You may think this recipe is complicated, but in fact, it is super simple to make. I will get into that a little later. This is one of those cupcakes that you can serve instead of a birthday cake. It is that special and beautiful.

Things to know

Firstly this is an egg-free, egg replacement free cupcake. How wonderful is that? Did you know that good quality dark chocolate is a powerful source of antioxidants? I used two flours to keep the recipe simple. An all-purpose gluten free flour blend and almond flour. The almond flour is what keeps the cupcakes moist. To make the cupcake extra chocolaty, I melted chocolate chips into the batter. The chocolate sauce itself was super simple; all you do is heat all the sauce ingredients until melted, that is it! Because I wanted to make this cupcake extra special, I added another layer of deliciousness, a whipped topping. The topping is not needed, but I wanted to use these cupcakes for birthdays, so the topping was a must. You can always add a candle to each cupcake. These chocolate cupcakes are so much fun to eat. What a great idea for kids birthdays :-)

How is it done?

I know everyone is thinking, how do we get the freshly made chocolate sauce inside the cupcake. That is easy. Using an apple corer, you create an opening in the middle and spoon in the sauce. That’s it, nothing complicated. Once this is done, you add the topping, but you want the cupcakes to be cooled first. I should have called these beauties birthday cupcakes, don’t you think? If you LOVE chocolate, check out these gluten-free chocolate desserts  

This Zucchini Baked Ziti is for nights when you are craving Italian, but want something low-carb and healthy. Zucchini ziti baked in a basil tomato sauce, three different kinds of cheese and Italian chicken sausage. This is a flavourful low-carb Italian dish for any night of the week. Besides, who doesn't love a cheesy baked dish? Traditionally ziti is made with short cut pasta, but I wanted to keep this meal keto, grain-free and light on carbs, so I used tender young zucchini to replace the pasta. What I love about using zucchini, it is low in carbs and calories, but more importantly, it is rich in minerals. To make this baked ziti extra special, I used three kinds of cheese. Gouda a buttery and creamy cheese, fresh ricotta, adding a lot of creaminess, and asiago slightly sweet and nutty flavour - perfection! This time of the year starts to get very busy, so I like to keep things simple, hearty and delicious. At my house, you can never go wrong with Italian food especially when it is Keto friendly :-)

So, what is ziti?

First, not to confuse you, ziti a small tube shaped pasta, a little smaller than rigatoni. So, why did I call this recipe ziti since there is no pasta in this recipe? Good question, the entire dish is made just like the classic pasta dish that is served at Italian weddings, but I replaced the pasta with young zucchini. Giving this Italian meal a fresh new look and adding health benefits

Making it

First, you make the sauce. It is made with a splash of olive oil, ground chicken sausage, tomatoes, basil and bay leaves. The sauce is super flavourful with a hint of basil. Once the sauce is done cooking a total time of fifteen minutes, you are pretty much done with the hard work. For the fresh ricotta cheese, I whisked in fresh garlic, a pinch of nutmeg and an egg. Now, all you do is layer everything in a pretty baking dish, and about thirty minutes later, you will have the most delicious gluten-free, healthy-ish Italian meal. Oh, I almost forgot the zucchini has a perfect texture, tender on the inside with a little crisp on the outside, so done to perfection. I call this gluten-free dish "comfort food at its best," not only it is soooo good, but it is quick and easy to make. Enjoy!

Cuban Pork Ragout is for one of those cold winter nights when you crave comfort food. The ragout is made in an instant pot using pork, bacon, black beans, tomatoes, carrots, mushrooms, and peppers. To flavour this delicious pork ragout I used popular Cuban spices such as cumin, oregano, chili pepper, bay leaves, garlic and onions. The meat is tender enough you can shred it with a fork, and the veggies are firm on the outside and tender on the inside - not overcooked. All of this deliciousness is simmered in the most flavourful lightly spiced sauce making this ragout hearty and satisfying even on the chilliest of nights. 

the details

For this recipe, you first season the pork with Cuban spices and fresh lemon juice. This gives the meat a lot flavour. Once the meat is marinated in the spices you can start cooking the ragout in the instant pot. The carrots and mushrooms are added at the very end which allows them to be cooked to perfection. When everything is done cooking you stir in plenty of fresh cilantro and crispy smoky bacon. I can't tell you enough how tasty this pork ragout is. To serve, add some rice or serve the ragout over gluten-free noodles. I am super excited about this recipe because it is outstanding. The thing to remember is that ragout tastes even better the next day and the day after. The flavours develop and the sauce thickens. I love to add gluten-free focaccia bread to soak up the tastiest sauce ever. Hope I got your attention now :-) If you try this recipe please let me know how you liked it. I always love to hear from you. You can follow me on Instagram or Facebook for the latest in gluten-free cooking!

Gluten-Free Chai Spiced Thumbprint Cookies…yes it is that time of the year to start with festive cookies. Perfectly spiced with chai spices, coated with spiced sugar mix and finished with ginger marmalade. This gluten-free chai spiced thumbprint cookie is a one-bowl recipe and so much fun to make. Deliciously flavoured with chai spices, such as cardamom, ginger, cinnamon, nutmeg and a pinch of black pepper. The chai flavour is not overpowering, but it does make this cookie extra special. The cookies are extra buttery with a dollop of ginger marmalade in every cookie. I used ginger marmalade, but feel free to use any jam or marmalade that you love. The reason I used ginger flavour is because it ties in beautifully with the chai spices. There is so much flavour going on in these festive gluten-free cookies. For the recipe, it is straight forward. All you need is one bowl, so super easy cleanup. First, you combine the butter, sugar, egg, vanilla and spices. Then you mix in the flour and create small cookie balls. What I love about this cookie dough it does not stick to your hands when you are making the balls. Then roll the balls in spiced sugar, create a small hole in the middle of each cookie and fill with marmalade. That is it, nothing to it. When it comes to holiday baking, I sometimes use refined sugar….sorry, but once in a while, we can all indulge — the good thing about this recipe, I used less than half the sugar you would use in a typical sugar cookie recipe. I am super excited about this cookie because it is festive and delicious to every last bite. I feel it is never too early to start collecting cookie recipes for the holiday season, don't you agree? Enjoy!

Easy Gluten-Free Focaccia Bread that anyone can make. This Italian bread is crispy on the outside and soft on the inside. It is lightly seasoned with coarse Himalayan salt, pepper and a hint of rosemary. Focaccia is an Italian yeast flatbread originally cooked on a heated stone just like most flatbreads. In this recipe, I used a cast iron skillet to give the focaccia that traditional crispy crust and still keeping the bread soft on the inside. This delicious bread has now become popular all over the world and makes for a tasty last minute appetizer. Just add balsamic vinegar and good quality extra virgin olive oil for dipping. Because of the texture and the thickness, the bread makes delicious sandwiches. Just slice the bread diagonally and add your favourite filling. If you are looking for dipping bread for soups and stews, focaccia bread is perfect. In my home, for leftovers, I pop the bread in the toaster, making it taste just as if it came right out of the oven. YUM :-) To prepare the gluten-free focaccia bread is very simple. First, you mix the dry ingredients, and then you mix in the warm milk and sweetener. Once the dough is thoroughly mixed, you season the cast iron skillet with olive oil, salt, pepper and rosemary. Turn out the dough into the skillet and let it rest for 40 minutes, then bake. When the focaccia is finished baking, turn it out upside down onto a board and slice it into wedges. That is it. Super simple. What I love about this recipe is that all you need is one bowl, and the prep time is only 10 minutes. This easy to make focaccia turns out beautifully every time. 

I am starting November with Gluten-Free Banana Bread Cheesecake Muffin recipe. I find when the weather gets colder, we crave comfort food, and this delicious muffin is most certainly comfort food.  This isn't your average banana bread muffin. This muffin is so much more! The bananas add sweetness, and the cheesecake layer adds so much moistness and flavour to this muffin.  The recipe may sound complicated, but it is super easy to make. The muffin is sweetened with banana and maple syrup, and the cheesecake is flavoured with a hint of fresh lemon juice. Both, the sweet banana and the lemony flavour make this gluten-free muffin super tasty and moist. A nice way to start a chili month of November is with a warm banana bread cheesecake muffin To make this gluten-free banana bread cheesecake muffin is straight forward. First, you make the banana bread batter using overripe banana, you know, one that no one wants to eat, then only two types of flours, maple syrup, eggs, olive oil, milk and vanilla. Then, fill the muffin cups with half the batter. For the cheesecake, you cream the cheese with maple syrup, fresh lemon juice, egg and a little flour. Then spoon some in the muffin cups and finish with the remaining batter. Once the muffins start to bake, the cheesecake filling spreads throughout the banana bread. I can't tell you how delicious these muffins are. They may not look fancy, but honestly, they won't last very long for you to admire them… haha. I love serving these muffins for brunch because they are extra special. If you are looking for breakfast on the go, these gluten-free muffins are a good choice because they are packed with protein and fiber. The best part, kids love them too! So a healthier muffin choice for everyone. Enjoy :-) If this muffin is not for you please check out our selection of healthy gluten-free muffins here ->

The Chicken Fajita Stew is a refreshing twist on tex-mex food. In this quick and healthy gluten-free meal, the chicken is marinated in fresh lime juice, Mexican spices and then seared until the chicken is crusted with the most delicious coating. Then come the fresh vegetables like bell peppers, red onions and tomatoes. They are pan-fried with the chicken until crisp tender. To finish this tasty dinner, I added corn, chicken broth and plenty of fresh cilantro. Somewhere in between, I have also added baby potatoes. The potatoes were cooked separately as not to take away from the delicious spiced up lime juices allowing them to infuse the tender chicken and crispy veggies. For a busy weeknight, this chicken fajita stew is a must try dish! Super simple to throw together, and the entire meal takes less than 30 minutes to cook. You probably have most of the ingredients in your pantry. Traditionally fajitas are served with fresh tortillas, so if that is what you prefer, feel free to omit the potatoes and serve the deliciousness with tortillas. I have added potatoes to make this Mexican-like dish heartier and to avoid grains. Seriously, if you like Mexican food, this is one of those meals you can eat every night without getting tired of it. For me, this chicken dinner finishes a busy day perfectly. To make this gluten-free chicken fajita stew, first, you marinate the chicken in a most delicious lime marinade. To marinate the chicken is simple, all you do is mix the ingredients and coat the chicken. After ten minutes, you pan fry the chicken, add the veggies and stir in cooked potatoes. At the very end, you mix in plenty of fresh cilantro, making this a very colourful meal. To serve, you can add various toppings like avocado, cilantro, fresh lime juice and sour cream. This gluten-free chicken dinner is a healthy, hearty meal with a big punch on flavours.

Chocolaty Gluten-Free Butternut Squash Brownies with a healthy twist. When I set out to make these brownies, I wanted to create a brownie that tasted chocolaty and at the same time, had some health benefits. So instead of adding butter, I used seasonal fresh butternut squash. I used the squash as if I would use butter, and the rest was easy. Butternut squash is sweet with a mild nutty taste and has a texture of a sweet potato, making it a perfect combination with chocolate. To prepare the squash, I steamed a few pieces of peeled squash. It only takes about 15 minutes. Then I mashed the squash until smooth, just like potatoes. In this brownie recipe, I used maple syrup as a sweetener, and for the fats, I used only one tablespoon of olive oil. To make the brownies extra special, I added a topping made up of chocolate chunks.  So why do I think this brownie is healthier? First, butternut squash is packed with fiber, Vitamin A and C and is low in calories, only 63 calories per cup, in comparison to butter which is 1627 calories per cup. As a sweetener, I used maple syrup, which is not shy of health benefits such as several essential minerals. Another ingredient I added is pure cocoa, which is known for its antioxidant properties. For the remaining ingredients, I used gluten-free flour, eggs, yogurt and good quality gluten-free chocolate. I have created many gluten-free brownie recipes on only gluten-free recipes website, but this one makes me feel kind of good because it has several ingredients with health benefits. In conclusion, now you can enjoy a deliciously fudgy brownie without feeling guilty. How wonderful is that? I prefer to eat brownies slightly warm while the chocolate is still melting. So good! Enjoy!

Start the weekend with this healthy gluten-free Squash With Pesto Cream Sauce Pasta. Seasonal butternut squash with tender young zucchini and only a handful of ingredients makes this dish easy. You start with the velvety pesto cream sauce, add the butternut squash, and at the very end, add the zucchini. Then all you do is toss your personal favourite gluten-free pasta with the saucy squash. In this recipe, I used spaghetti, but short cut pasta works well with the small cubed squash smothered in a pesto cream sauce. This is one of the gluten-free pasta meals you can make when you are short on time and want something healthy for your family. Every bite is filled with deliciousness, it is perfect, and the entire meal takes only 20 minutes to cook.  Two of my favourite squashes are butternut because of its nutty flavour and dense texture and zucchini because when properly cooked, it is soft in the middle and has a bit of crunch on the outside. When it comes to zucchini, you don't want to overcook it. You can eat it raw if you wanted to. Using young zucchini will give you the best flavour and texture. Butternut squash is known to have the highest level of vitamin A of any squash and is rich in B complex group. Zucchini is low in calories and carbs and is rich in vitamins and minerals that include potassium, calcium and vitamin C Every season I use squash in different ways, from salads to soups to desserts. Squash is super simple to use in cooking, low in calories and is rich in fiber. Butternut squash can be tedious to peel and cut, so if you are short on time, you can buy a pre-cut butternut squash. You will find that many supermarkets carry them ready to go. Including a variety of squashes in your diet will promote a healthy body.

Healthy, hearty Instant Pot Beef And Vegetable Soup with Gluten-Free Mini Dumplings. When the cold weather rolls around, it is all about warm, satisfying meals. This soup is thick, and every bite is filled with veggies, tender meat and gluten-free mini dumplings. Using Instant pot makes weeknight meals stress free and easy. This is a straight forward beef and vegetable soup recipe with easy to make mini dumplings. This beef and vegetable soup includes plenty of veggies such as carrots, celery, mushrooms, tomatoes and healthy peas. And the beef is so tender it will melt in your mouth. For the flavours, I used thyme, bay leaves, rosemary and garlic. But to make this instant pot beef and vegetable soup extra special, I added gluten-free mini dumplings that are made with chives and parsley. This soup reminds me of beef and barley soup, except barley, is not gluten-free, so I replaced the grain with mini dumplings. I can't tell you how delicious this soup is.  When it comes to instant pot beef recipes, they are super easy to make. But it is essential to cook the meat first before you add the vegetables. The reason for this is, the meat takes longer to cook, and the last thing you want is mushy falling apart veggies. In this recipe, the meat will melt in your mouth, and the veggies have enough firmness so that you know what you are eating, and not some mushy flavourless things. The best part, you add the mini dumplings at the end, and they take only one minute to cook. I hope you will try this instant pot beef and vegetable soup with the gluten-free mini dumplings because it is too good not to, honestly. If you do try this recipe, please leave me a comment I always love to hear from you.  If you would like to add freshly baked bread, try one of these gluten-free bread recipes or our popular gluten-free cheesy garlic rolls

Freshly made Gluten-Free Orzo with Pesto under 30 minutes. This orzo recipe is one of the simplest and easiest you will make. Honestly, all you do is mix the flours, eggs a little water and grate on a box grater. For the most delicious pesto sauce, I used a little butter, a hint of garlic, gluten-free chicken broth, pesto and parmesan cheese. All of this goodness is made in one skillet and less than 30 minutes. It's creamy, savoury, garlicky and the gluten-free orzo pasta is made from scratch In this recipe, I used ready-made pesto sauce, but I often use my freshly made walnut pesto sauce in this gluten-free orzo Italian dish.  Orzo, which means "barley" in Italian, is about the size of cooked rice or barley and can be served as a side dish or as a main. Orzo originated from Italy and is widely used in Mediterranean cuisine, especially in Greece. Orzo is also used in soups and sauces or even in pasta salads. If you are using orzo in salads, toss cooked orzo in olive oil first to avoid the orzo from sticking. Next week I will be sharing with you my famous gluten-free beef and barley soup made with a herby orzo. You will love it because it is beyond delicious, super simple and made in an Instant Pot. A perfect hearty soup for rainy days! So, stay tuned. You don't want to miss this recipe!

Delicious, healthy and most delicious Butternut Squash With Roasted Pistachios And Pomegranate. I am super excited about this butternut squash dish because it has so many little flavour nuances. Tender roasted sweet squash, warm onion and sage sauce, salty and sweet roasted pistachios and healthy pomegranate seeds. With so much complex flavour and exciting textures this butternut squash recipe is outstanding.  To transform a simple squash into an exotic dish, you first roast the squash with some seasoning and olive oil. While the squash is roasting, you prepare the warming sauce by sautéing the onions with sage in olive oil, then add fresh lemon juice and maple syrup and simmer for a couple of minutes. For the indulgent pistachios, combine raw pistachios with olive oil, pure maple syrup, coconut sugar, cinnamon and salt and pepper, then roast for 10 minutes. Now all you do is layer the squash with the toppings and finish with fresh pomegranate. The best part, this dish can be served warm or at room temperature, leaving your oven free to prepare other dishes. This is one of my favourite squash side dishes because it is festive and beautiful, making it an excellent addition to Thanksgiving, Christmas or Easter dinner. Although this is meant to be a side dish, you can serve it as a main because it is hearty and nutritionally balanced.  A little about butternut squash. This winter squash has a mild pumpkin flavour, but it is a lot sweeter, making the squash versatile because it can be used for savoury and sweet dishes. One serving of butternut squash has about 82 calories, about 10 net carbs and is rich in vitamins A and C.  Another favourite squash recipe of mine is the warm harvest salad with sticky pecans, definitely a must try recipe!

Pillowy Gluten-Free Pumpkin Gnocchi made with the most delicious sage and onion parmesan sauce. In this gnocchi recipe, the flavours come from pumpkin and buttermilk. The delicately flavoured gnocchi is then finished with a creamy sage and onion parmesan sauce making this Italian dish outstanding.  Gnocchi is a small bite-size dumpling that is speculated to come from Italy. The traditional pasta-like dumpling is made mostly of potatoes. The question people ask, is it pasta? Not really, pasta is made with flour, eggs and water. The gnocchi is typically made with flour, mashed potatoes and eggs. For this gluten-free pumpkin gnocchi recipe, I used potato flour, so there is no need to cook the potatoes and then mash them. Also, I added pumpkin puree, buttermilk and a pinch of nutmeg. The small dumplings are outstanding. But it is the sauce that ties everything together.  What I love about making gnocchi, they are super easy to make, and you can add them to various sauces. You can also add textures and flavours like pumpkin, spinach, cheese, even bacon to make them extra tasty. Because I wanted to keep the fall flavours, I added pumpkin, but it is the healthy buttermilk that made them extra tasty. To make the sauce is simple :-) First, you sauté the onions with fresh sage, then add milk, parmesan cheese, spices, and cook until the sauce thickens. Once the pumpkin gnocchi is cooked, add them to the sauce and stir, that's it! For serving, I add extra parmesan cheese and fresh sage. Gnocchi makes for a wonderful starter, a side or the main course enjoy! You will find more gluten-free pumpkin recipes here->

This Cheesy Spaghetti Squash Casserole is a creamy fall vegetable dish. The warming spaghetti squash dish is made with fresh tomatoes, green onions, black beans, jalapeño, garlic, spices and cheddar cheese. There is plenty of flavour going on in this vegetable dish. In this gluten-free recipe, the squash is first baked, then the squash is added to a thick, creamy sauce made with veggies and cheese. The entire dish is made in one skillet, so super easy cleanup. Once everything is combined, the casserole is topped with extra cheese and baked to perfection. I can't tell you how delicious this casserole is. This spaghetti squash casserole can be served as a side or as a main with a salad, rice or gluten-free garlic bread. If you are cooking with spaghetti squash for the first time, you should know that the tender spaghetti like strands have a mild flavour and are often used to replace regular pasta. Spaghetti squash is super healthy and has spaghetti like strands. This tasty squash is a good source of antioxidants, fiber, vitamin A and C. Also, it is low in calories. Spaghetti squash is technically a fruit, but it is used mostly in savoury dishes.  Enjoy!

A healthy grain-free pumpkin loaf made without sugar, nuts, fats or dairy. This loaf is everything we love, pumpkin, fresh apples and bananas. In this recipe, I used coconut flour. When following a gluten-free diet, coconut flour is an excellent option because it is naturally gluten-free. Also, it is rich in protein, fiber has a good amount of iron, and is lower in carbs. I must confess I don't use coconut flour in my recipes often enough. So, because I wanted to create a super healthy pumpkin loaf without sugar, fats and dairy, I also wanted this recipe to be grain-free. The pumpkin loaf turned out super moist, delicious and had a light pumpkin flavour. Another ingredient I have added is dried currants. Dried fruit gives the loaf more texture and extra sweetness. Currants are my favourite dried fruit, so I use them often in baking, but you can use just about any dried fruit like cranberries, raisins, apricots, dates or another favourite of mine is crystallized ginger. Every bite of this loaf is beyond delicious. Now, because I couldn't help myself, I also made the most delicious pumpkin spiced frosting. The frosting is totally optional, but in my family, it is a must when it comes to a fruit loaf. Yes, there is sugar and dairy in the frosting, so use it only if you must…a definite must in my house. The frosting makes this grain-free pumpkin loaf extra special! I know this sounds like a fall recipe since the focus is on the pumpkin, but I like to include pumpkin in my diet throughout the entire year. Pumpkin is super low in calories and makes cakes, muffins and bread super moist without adding fats. Enjoy!