About Only Gluten Free Recipes

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!

This Spiced Beef Stew With Mung Bean Stew is classic comfort food made in an instant pot. This is not your typical beef stew. The tender beef is cooked in a mildly spiced sauce flavoured with Indian spices setting this stew apart from most. This hearty dish is not shy on vegetables either. In addition to classic veggies typically used in stews, I added green mung beans. Mung beans are packed with astonishing health benefits and are native to India. They include protein, fiber, potassium, iron, magnesium and B-6. The mung beans taste hearty and are excellent in stews because they take on the flavour of the spices and beefy flavour.   The instant pot comes in handy for stew recipes because the stew cooks in a fraction of the time and retains most of the nutrients while cooked under pressure. In this thick, wholesome, spiced beef stew, the aromatic spices infuse the beef adding tremendous flavour. What I love about this recipe is that I can have the most delicious stew on the table within an hour. The meat is tender, and the veggies are cooked to perfection, meaning they are not overcooked.  What I like about the mung beans, they don't overpower the stew. The mung beans add another texture while still keeping the delicious beefy flavour. For serving, I like to add gluten-free naan bread, fresh yogurt, some lime wedges and fresh cilantro. If you want a bit of spice in your meals, you will enjoy this spiced beef and mung bean stew.  Have you visited my store lately? We have many wonderful new products :-)

This gluten-free apple sponge cake has layers of thinly sliced apples finished with the most delicious almond topping. The fresh sweet-tart apples make this sponge cake super moist and not too sweet. Add the crispy almond topping to the mix, and you will find every slice irresistible. As soon as fall rolls around, I love to cook with apples. In this recipe, I used two varieties, Granny Smith and Honeycrisp. I find that both apples are great for baking. Granny Smith is a juicy tart apple, and Honeycrisp is a sweet crispy apple. In this gluten-free apple sponge cake, the two varieties will give you the perfect texture with a balanced sweet and tart flavour.  Growing up in eastern Europe, this dessert was a staple in my home. The cake is made simply with plenty of fresh apples, baked in a lightly sweetened sponge cake and finished with a crispy almond topping. All in all, this is a simple gluten-free dessert recipe. The recipe is a Russian classic called apple sharlotka, this means, Russian apple coffee cake or some call it Russian apple pie. You will find that this melt in your mouth cake can be served for breakfast, snack, a dessert, or just about any time of the day. What I love about this recipe is the simplicity of the ingredients. Once you have the apples and a few sliced almonds, you most likely have everything else in your pantry. This recipe has been in my family for many years, all I had to do is create a gluten-free version. Since this recipe is known to be simple, I wanted to keep it that way. So, instead of using various flours, I used a gluten-free flour blend. With some other small changes, this apple sponge cake came out just the way I remember it, DELICIOUS! Need more apple recipes? Check out these gluten-free recipes.

Thai chicken vegetable soup filled with tender chicken and plenty of veggies. This one pot warming soup is creamy and hearty, perfect for this time of the year. With the perfect blend of spices, mushrooms, green beans, fresh sweet corn, young carrots, bell pepper and lean chicken, this soup is healthy and soothing. To make this Thai chicken vegetable soup a hearty weeknight meal, ladle the hot soup over Jasmine or sticky rice or rice noodles. If you are watching your carbs, add some zoodles. Zoodles are zucchini noodles and are a healthy replacement for rice or rice noodles. By adding zoodles, you will also increase the number of veggies making the soup more nutritious. The easy way to make zoodles is with a spiralizer. You can also make them with a vegetable peeler using the julienne blade. Many supermarkets carry zoodles all ready to go.  What I love about this recipe is, once you prepare the veggies there is nothing else to do. Just put everything in the instant pot and cook for eight minutes under high pressure. Then to finish the soup off, stir in coconut milk, lime juice, freshly grated garlic, fresh cilantro and sliced green onions and reheat. By adding the fresh herbs and garlic at the end, you will add tremendous flavour. This soup is one of those recipes when you are looking for a satisfying meal and need something on the table fast.  Thai cuisine is known to include salty, sweet, sour and spicy all in one dish. Most Thai dishes have a spice to them, they are aromatic and they are naturally gluten-free. This soup comes from the southern part of Thailand. In the southern region, many of their dishes are made with coconut milk and are most popular in Thailand. Thai soups are considered healthy because they are made with ingredients such as garlic, ginger, lemongrass, veggies, herbs and lean meats. Love Thai food? Check out these gluten-free Thai recipes

These gluten-free pumpkin cranberry scones are soft, buttery and finished with the most delicious nutmeg glaze. In this recipe, I have also added cranberries which makes these fall scones extra tasty. These pumpkin cranberry scones are undoubtedly my favourite fall snack. I love making scones because they are easy. In this recipe, I made them in a pie dish. So, instead of forming a circle and then cutting the dough into separate wedges, I baked them in a pie dish. So, less mess, super easy, and they turned out perfect. I wanted to add a glaze to this gluten-free scone, one that compliments the pumpkin flavour. So I made a nutmeg buttery glaze because it highlights the pumpkin flavour. If you don't want to use a glaze, don't worry, they are so good without it, especially warm right out of the oven. What is a scone? First, it is British and more often made with flour, sometimes oats and is slightly sweetened and sometimes glazed. What is the difference between a scone and a biscuit? There is only one ingredient that separates the two, and it is the egg. The traditional English scone is round and not triangular, is dense and served with afternoon tea with jam and clotted cream. In America, we have adapted the scone to a biscuit which is lighter and fluffier. Biscuits are usually served with savoury dishes such as soups and stews. What I love about scones you can be creative with the recipe. For sweet scones, you can add dried fruits, fresh berries, pumpkin, sweet potatoes or crisp apples. Savoury scone variations include cheese, bacon, ham, onions, chives, sun-dried tomatoes, and herbs. In today's recipe, I included millet flour. Millet, technically a seed although it is often called a grain because of its grain-like consistency, is an excellent option in gluten-free baking. It has a very slight nutty taste. This ancient seed can increase energy, boost your immune system and improve muscle and nerve health. This tiny seed is packed with protein, and minerals such as manganese, phosphorus, magnesium, iron and zinc. Now you see why I love this pumpkin cranberry scone! But wait, we have more gluten-free scone recipes here->

This Gluten-Free Upside Down Apple-Honey Pumpkin Cake is the recipe for fall brunches, snacks, breakfast and anytime you crave something sweet. The first layer is soft and moist made with pumpkin and pumpkin spices. The second layer is made with apples, honey and pecans. This upside-down pumpkin cake will beat any pumpkin cake, I promise you! Now that we are well into fall let us embrace it with pumpkin recipes. Pumpkin is nutritionally packed, low in calories, packed with fiber and is best known for its source of beta-carotene. Pumpkin is an excellent replacement for fats in baking, thus making desserts healthier, lower in fat and lower in calories.  To make this pumpkin cake, first, you make a layer of honey, butter, apples and pecans. Then, for the second layer, which is the soft cake, you add pumpkin and pumpkin spices to a simple batter. Once the cake is baked, you invert it onto a plate. The cake will feature an amazing topping made with juicy apples and pecans in a buttery honey glaze. The apples are tender, mildly flavoured with honey adding a lot of punch to this cake. There is nothing dry and crumbly about this gluten-free pumpkin cake! The pecans are a nice addition because they add some crunch and nutty flavour.  There is nothing fancy about this pumpkin cake, but it is unimaginably delicious! This fall recipe is probably my most favourite. I like to serve the cake warm, but it tastes incredibly yummy at room temperature. With the delicious apple and pecan layer, each and every bite is just as delicious. If you try this recipe, please leave a comment, I always love to hear from you! Hope you enjoy this pumpkin cake as much as my family does. Happy Fall! Are you looking for more recipes made with pumpkin? Check out these gluten-free pumpkin recipes.

Thick and delicious instant pot borscht. There are different variations of borscht it all depends on what you like. Some are made with meat or meat broth, and others are vegetarian with vegetables you have on hand. But beet is always the main ingredient which gives it the reddish purple colour, and cabbage, which makes the soup thick. In this recipe I added mushrooms and white kidney beans for extra flavour and texture without adding meat. There are three popular types of borscht. The most popular is the traditional hot Ukrainian borscht made with beets, cabbage, other vegetables and with or without meat. The second is cold borscht which is made mainly with beets and is served during summer months. The third is green borscht made in early spring with sorrel, parsley, potatoes, onions and egg. But all three versions are served with sour cream or thick yogurt and fresh dill. When we look at today's borscht recipes, you will find that they have tomatoes and tomato paste added to them. In ancient times there were no tomatoes, or even potatoes added. There are many discussion as to whether borscht is Ukrainian or Russian national dish. From all the research that I have done, borscht originated in Ukraine.  What I love about this instant pot borscht is, it is healthy, low in calories and cooks in a fraction of the time that it would take making it the traditional way using a slow cooker. Both beets and cabbage are a great source of nutrients, including vitamin C, fiber, folate, vitamin K and are known to help keep inflammation in check. Whether you are following a low-calorie diet or looking for a fiber rich soup, this recipe is for you. This delicious Ukrainian dish can be served as a starter or as a main with simple potatoes with parsley or gluten-free crusty rolls. The best part, this hearty soup is even more delicious the next day, or the day after as the flavours develop with each day.

Healthy Gluten-Free Chai Spiced Banana Bread. An excellent way to use up overripe bananas is to make banana bread. In this recipe, I wanted more flavour than just bananas, so I added my favourite blend of chai spices such as cinnamon, nutmeg, cardamom and fresh ginger. Because I wanted to keep this recipe healthier, I didn't add sugar and used only olive oil for fats. Overripe bananas are much sweeter than green bananas, so they are ideal for a recipe when it calls for a sweetener, the best part, even though they are sweeter the calories remain the same and they have many health benefits  Since I used only bananas as a sweetener, this is not a sweet breakfast cake. This delicious chai spiced banana bread is only lightly sweetened, making it an excellent addition to cheeses or if you like more sweetness add a splash of marmalade. If you prefer a sweeter version of gluten-free banana bread, add 1/4 cup of coconut sugar to the recipe. If you want more gluten-free recipes to use up ripe bananas check these out->

5 Ingredient Keto Walnut Cookie with health benefits. Walnut, an edible seed of a drupe (stone fruit) is more than just nutritious food. They provide fiber, protein, vitamins, minerals and most importantly, healthy fats. When following a keto (ketogenic) diet, it is about high fats, sufficient protein and low carbohydrates. When following this diet, it is about the body burning fats instead of carbohydrates. Therefore, it is essential to eat healthy fats such as the walnuts. This scrumptious keto walnut cookie is super simple to make and has only about 1 gram of net carbs per cookie. I prefer to use monk sugar in my keto recipes because it is a natural sweetener extracted from monk fruit and contains no calories or carbs. Isn't it wonderful that we can enjoy delicious healthy cookies like this one on the keto diet? You will find more Keto recipes here->

This gluten-free one pot lasagna is a quick and easy recipe. Using fresh veggies such as tomatoes, spinach and zucchini and plenty of fresh basil is what makes this one pot dinner outstanding. My family loves lasagna, so I wanted to create this Italian dish without all the work and mess you get when making traditional lasagna. Yes, this is an easy, cheesy, beef lasagna recipe made in one hour using only one pot. What I love about this recipe, there is minimal cleanup, and it takes minutes to put together. The one thing you will need is a large pot that has a lid, I used Le Creuset oval casserole. Every kitchen should have one. This pot is like a little oven, cooks everything faster and is perfect for this recipe. If you love lasagna but don't have the extra time to make the traditional lasagna, try this gluten-free one pot recipe. I promise you will love it. It is packed with flavour, fresh veggies, meat, plenty of cheese and just a few noodles. If you try this recipe, please let me know what you think. I always love to hear from you. Enjoy! From pasta to dessert you will find more gluten-free Italian recipes here ->

Moist and indulgent 30-Minute Gluten-Free Chocolate Cake With Nutella Frosting. This recipe would make the perfect weeknight dessert when you need something fast and sweet. The cake is light, moist, and chocolaty finished with the creamiest, fluffiest, most delicious Nutella frosting. I am super excited about this gluten-free dessert recipe because all you need is a few ingredients, and the recipe is fast and simple. This is a no-fail chocolate dessert that your entire family will love. What I love about this recipe is, all you need is 30 minutes to make this gluten-free chocolate cake, including the Nutella frosting. If you try this recipe, please leave a comment to let me know how it turned out. I am pretty sure you will not be disappointed. Whenever I make a dessert, I try to keep it as healthy as possible. In this recipe, I used five eggs, adding a good amount of protein, I cut back on the sweetener, and there is no added powdered sugar in the frosting.  Oh, I almost forgot, kids especially love this chocolate cake, I think it's mainly because of the Nutella frosting :-) If you like chocolate, check out these gluten-free desserts->