About Only Gluten Free Recipes

These Gluten-Free Honey Cinnamon Cookies are a great way to start the cookie season. Yes, it is that time of the year when baking is in full force. Today I wanted to share a melt in your mouth cookie that celebrates Halloween for all the little rascals out there to enjoy. This gluten-free cookie recipe is made with gluten-free flour blend, butter, honey, cinnamon, baking soda and a few drops of vanilla. The gluten-free cookie is a basic butter cookie recipe lightly flavoured with cinnamon and vanilla.   

the cookie decorating does not have to be perfect as long as the cookie is :-)

I love this Gluten-Free Honey Cinnamon Cookie recipe because it is excellent for decorating. So I thought, why not use it for Halloween and add some nifty cookie decorations. I will admit I am the worst person to decorate cookies or cakes. This skill is definitely, not on top of my list of accomplishments. I did my best, and my family said…as long as the cookies taste delicious, that is all that matters.

8PCS Large Fall Thanksgiving Cookie Cutter Set - Turkey, Pumpkin, Maple/Oak/Teardrop Leaf, Squirrel and Acorn

It is not about a perfectly looking cookie. It's the texture and flavour - and this cookie has it all. The Honey Cinnamon Cookies will melt in your mouth, and they are delicious.  

Easiest cookie glaze recipe,

With this Honey Cinnamon Cookie, I wanted to include a basic cookie glaze recipe. However, I wanted something more than just sweetness. Typically I would add a few drops of pure vanilla extract to the glaze. But since the cookie already has vanilla, I decided to add a few drops of fresh lemon juice and honey. The cookie glaze was magically more delicious and complimented these Honey Cinnamon Cookies perfectly. Those few drops of fresh lemon juice took away that super sweetness, which I find sometimes overpowers the delicate cookie flavour.  The cookie glaze must be made just before you are ready to decorate the cookies because the glaze will harden very quickly. While you are using the glaze, give it a good stir if it starts to set. If you want to add food colouring, I would recommend using plant based food colouring, I think it is healthier, and the colours are so vibrant and natural looking. If the glaze is too thick, always thin it out AFTER you add the food colour. And add only a few drops at a time of water until you reach the desired consistency. If you find the glaze too thin, add a few teaspoons of confectioners sugar, also known as powdered sugar.

ColorKitchen Food Coloring Packets (10 Pack) - Made with Plant-Based Colors Artificial Dye-free, Vegan, Natural Baking, Frosting Color

decorating honey cinnamon cookies,

I decorated these Gluten-Free Honey Cinnamon Cookies with the Halloween theme because Halloween is just a few days away. But, whatever season you are celebrating, feel free to do your favourite cookie decorations. I am sure they will be much better than what I did :-) If you want to keep the cookie simple for everyday enjoyment, what I like to do is make the basic glaze and lightly sprinkle it with cinnamon sugar…YUM  I hope you have fun making these Honey Cinnamon Cookies as much as I did, and if you need more cookie inspiration recipes, the Grain-Free Sugar Cookies with Maple Icing or the Gluten-Free Chocolate Swirl Shortbread Cookies are heavenly.  Happy season and stay safe!Kristina xxFor the latest recipes and tips, please like us on Facebook or follow us on Pinterest and  Instagram.

Creamy 30 Minute Gluten-Free Stovetop Lasagna never tasted this good before. This Italian dish is the easiest lasagna recipe ever! Creamy and meaty sauce made with buttermilk, cheese, tomato paste, ground beef, mushrooms, onions, garlic and spices. The sauce is super flavourful, and you don't even have to add ricotta or cottage cheese.  This lasagna is a perfect weeknight meal. All you need is thirty minutes from start to the table. I know, hard to believe. Everything you crave in lasagna is in this stovetop lasagna meal...the meaty sauce, cheese and the classic Italian spices. The picture says it all. However if you prefer a grain-free  lasagna, you may enjoy our Grain-Free Vegetarian Lasagna or Keto Lasagna.

Cuisinart CI670-30CR Chef's Classic Enameled Cast Iron 7-Quart Round Covered Casserole, Cardinal Red

Today I had very little time to make dinner, plus Friday is a night where I am pretty tired from working long hours the entire week. The weather is grim, and my family craves comfort food. In our home, Italian food such as pizza or pasta is what I end up cooking on Fridays. It has to be a comforting meal. However, today I was super short on time, so I decided to make an easier version of lasagna. And besides, gluten-free take out is never an option at our house.  

You will need only 30 minutes to make this Gluten-Free Stovetop Lasagna :-)

Besides making this gluten-free pasta dish an easy weeknight meal, I wanted to simplify it as much as possible. So here goes! While the pasta was cooking, I made a tasty Italian meat sauce. I added plenty of spices such as oregano, basil, thyme and rosemary, some broth and tomato paste. If you have gluten-free Italian seasoning, then use it, and forget about the other spices. My pantry has just about every spice you can think of, so I always mix my spices. I would add a tablespoon of the Italian seasoning if I were using it.  By the time the meat sauce is ready, about 15 minutes, the pasta is cooked. Now all you have to do is mix everything. First, mix buttermilk with arrowroot or tapioca flour, then add it to the meat sauce with some cheese. Once the sauce starts to boil, add the pasta and fresh basil. Stir everything and top with bocconcini. Pop the skillet under a broiler for a couple of minutes, just long enough to melt the cheese on the top and dinner is ready. If you don't want to use the broiler, add the cheese to the sauce, give it a good stir and heat it through until the cheese starts to melt. You are done…finito!   

the secret ingredient that made this stovetop lasagna,

This one ingredient may surprise you, but it is a trick I learned a long time ago. We all know ricotta cheese is somewhat pricy, so I wanted to skip this cheese and used buttermilk instead, which is very economical. The results were outstanding. The sauce is creamy and has less fat. Wait until you make this Gluten-Free Stovetop Lasagna. You will be pleasantly surprised…well, at least my family was. They all loved the lasagna, and all it took me is thirty minutes from start to finish. If you have the time and energy, add a light salad or make this super easy gluten-free cheese and garlic flatbread.  It's Friday, my feet are up, and I am enjoying a glass of red with my delicious Italian meal. If today is Friday or Saturday night for you, have an amazing weekend!For the latest recipes and tips, please like us on Facebook or follow us on Pinterest and  Instagram.Kristina xx

Freshly made at home Gluten-Free Apple Turnovers. There is nothing better than homemade pastries. These flaky pastries are filled with fresh apple cinnamon filling and are made totally from scratch. The shortcrust pastry is light, slightly crispy, filled with bubbling buttery fresh apples lightly dusted with cinnamon and fresh lemon juice. The Gluten-Free Apple Turnovers are insanely delicious! Sometimes...you long for something sweet and fresh… and this ticks all the boxes!  

Why I made Gluten-Free Apple Turnovers?

With the apple season is in full force, what better reason than to bake something sweet and delicious that the entire family will love. Apple turnovers are something I grew up with and loved, especially warm right out of the oven. My grandmother always made them for me whenever I visited her, but she used the classic store-bought chilled puffed pastry. I tried some store bought frozen gluten-free apple turnovers, and honestly, I couldn't eat them. Another apple dessert you may enjoy is the Gluten-Free Breakfast Apple Yogurt Cake  Today, I decided to challenge myself and make gluten-free apple turnovers totally from scratch. This apple recipe has been on my mind for a very long time, so I knew today was the day. The weather is cold and rainy here on the west coast, so what better way to spend the day than baking fresh Gluten-Free Apple Turnovers.

Rachael Ray Nonstick Bakeware Set with Grips, Nonstick Baking Sheets / Baking Pans - 3 Piece, Gray with Orange Grips

First, I made the sweet pastry. To give you an idea, this gluten-free pastry texture is something between shortcrust and puff pastry. The pastry turned out well. Then I wanted a fresh apple filling to compliment the pastry. This part was super easy. The fresh apple chunks are briefly cooked in a buttery, cinnamon sauce with fresh lemon juice. The filling is sooo good!  

assembling the Apple Turnovers, 

The next part is assembling the Apple Turnovers. First, let me stress that when you work with pastry dough, it has to be cold. You want to have small pieces of butter in the flour. The butter is what gives the flakiness to the pastry. The dough is rolled out into two squares and then cut into four more squares. Now add the filling to half the square and seal the pastry. I found it a lot of fun making the apple turnovers. Although I had troubles keeping away from the filling, I just had to keep tasting it….YUM!  As with all gluten-free baking, these pastries are the best when fresh and slightly warm. I like to warm them in a hot oven for a few minutes for that freshly baked texture for leftovers. I have also tried popping them in the microwave for 15 seconds, and they were almost as good. If you want to make the Gluten-Free Apple Turnovers into a special dessert, top them with vanilla bean ice cream…heaven! Enjoy :-)For the latest recipes and tips, please like us on Facebook or follow us on Pinterest and  Instagram.

It is that time of year - pumpkins and pumpkin recipes. And what a better way to celebrate the pumpkin season than with a freshly baked Pumpkin Pie. In this Pumpkin Pie recipe, the crust is made without grains or dairy. The flaky crust comes from almond flour and healthy cassava flour, coconut oil or dairy-free butter and a light sprinkle of sugar and cinnamon.  For the creamy Pumpkin Pie filling, I used coconut milk, adding extra creaminess. I also added healthy molasses, giving the pumpkin filling richness, and a beautiful caramel colour. As with most pumpkin pie recipes, the spices are cinnamon, ginger and nutmeg. I have also doubled up on the vanilla. I can't tell you how delicious this pumpkin pie turned out. I think it is the molasses and extra vanilla that made this pie. The filling is super light and creamy. You would never know that this gluten-free pumpkin pie is dairy-free.  

the easiest grain-free pie crust - ever!

What I love about this pumpkin pie is the simplicity. Anyone can make this pie recipe into a perfect dairy-free pumpkin pie. For the grain-free crust, all you do is place the ingredients into a food processor, pulse to form a soft dough and then chill. When ready, using your fingers, press the dough into the pie dish. No rolling of the dough - no mess - and the crust is perfect.First, for the dairy-free pumpkin filling, you beat the eggs with the sugar and then add the remaining ingredients and briskly whisk everything together. Before you pour the filling into the crust, you need to partially pre-bake the crust. By baking the crust first, it will stay buttery and not soggy.  

you can't rush the pumpkin pie,

If you want a silky gluten-free pumpkin pie with a perfect crust, there are few things to keep in mind. First, the pie crust dough has to be chilled, the crust has to be partially baked before adding the filling, and the filling is slowly baked so that it doesn't crack. It becomes more like a delicious pumpkin custard. I know…many steps, but you will have a perfect and incredibly delicious Pumpkin Pie without grains and dairy. 

Emile Henry Made In France HR Modern Classics Pie Dish, 9” Blue

To make sure you have plenty of Pumpkin Pie to go around, I suggest making two pies. If you have any leftovers, cover the pie with plastic wrap and keep it in the fridge. The pie will keep for up to five days when refrigerated. Just do not add the whipped cream until you are ready to serve the pie.  Whether you are serving this heavenly Pumpkin Pie for Thanksgiving, Christmas or Easter, or any time of the year, it will be a huge hit. This year is the first time I got my brother to try a slice because he doesn't like pumpkin. His comment, oh wow, I wish I tried this pumpkin pie before, it is so delicious :-) and he had a second slice. I think it was the molasses and double vanilla that made the big difference. I hope you enjoy this Pumpkin Pie, and if you are celebrating the holidays, Happy Holidays to your family from our home to yours.Kristina xxFor the latest recipes and tips, please like us on Facebook or follow us on Pinterest and  Instagram.

I am starting this week with tangy healthier Gluten-Free Low Fat Cranberry Muffins. The delicious and light cranberry muffins are flavoured with bursting fresh cranberries, buttermilk, cinnamon, ginger, lemon zest and vanilla. The buttermilk is used to replace butter keeping the muffins light and cutting back on saturated fats. To keep the muffins extra moist, I added a splash of heart-healthy olive oil.  

are cranberries healthy?

I wanted to create a muffin that tastes good and one that has some health benefits. After all, food is thy medicine :-) We know that blueberries are healthy, a superfood we often use in muffins, such as these gluten-free blueberry muffin recipes. However, this may surprise you, cranberries are also considered to be a superfood rich in antioxidants. Cranberries are packed with vitamins, minerals and fiber. A serving of cranberries contains 22 percent of your daily recommended vitamin C and 28 percent of your daily recommended dietary fiber. Including cranberries in our diet will help promote healthy bodies.   

what is buttermilk?

This may sound confusing, buttermilk sounds like it is made with butter? It is the opposite. Buttermilk is a fermented dairy drink. It is the liquid left behind after churning butter out of cultured cream. I cup of buttermilk contains 8 grams of protein, 28% of daily recommended calcium and is low in saturated fats. Buttermilk also contains riboflavin, also known as B₂. This vitamin helps support liver function by detoxifying your body of toxins. Typically a basic gluten-free muffin is made with 1/2 cup of butter, which is high in saturated fats and low in calcium. By replacing buttermilk for butter, the muffin is healthier, making this an easy choice.  

this Gluten-Free Cranberry Muffin recipe couldn’t be easier,

This gluten-free muffin recipe is so simple to make. To make the batter, it takes virtually 10 minutes. What takes time is halving the cranberries :( Starting with creaming the eggs with sugar. I recommend using a high-speed mixer. By using a high-speed mixer, the muffins will be light and airy. Add the wet ingredients and mix to combine. The dry ingredients are whisked, then add the halved cranberries to the flour mix. The cranberries have to be halved. This will allow them to burst in the batter, filling each muffin with fresh cranberry juices. I know cutting the tiny cranberries is tedious but well worth it and makes all the difference in the muffin flavour. Add the flour mix with the cranberries to the wet mixture and stir to combine.  Using a cookie scoop is probably the best way to fill the muffin cups. I never use anything else. And, always use parchment paper liners. This will keep the muffins from sticking to the paper, especially when they are low in fat. Once the muffin cups are filled, lightly sprinkle the tops with the remaining sugar. When the muffins bake, the sugar lightly caramelizes, giving the muffins a lightly sweetened topping. It is soo good! And that is all there is to it! A healthy-ish Gluten-Free Low Fat Cranberry Muffin one that includes calcium, protein, fiber and is filled with antioxidants. YUM!  If you are looking for healthier gluten-free muffin recipes, these are my three favourites!

Healthy Gluten-Free Breakfast Muffin

Gluten-Free Sugar-Free Flax Muffin With Raisins

Grain-Free Muffin with Dates and Pecans

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This Broccoli Cheddar Soup with Bacon Cheese Biscuits is a warming meal in a bowl. Creamy, cheesy broccoli soup topped with the most amazing gluten-free bacon cheese biscuits. The biscuits are made with freshly cooked bacon bits, cheddar or mozzarella cheese, egg, herbs and buttermilk. The biscuits are light, and they are not cooked in the soup, but rather the soup is topped with the biscuits, and they are baked, giving the biscuits a light crispy coating while the biscuits are soaking up the delicious broccoli cheddar soup.  I am super excited about this Broccoli Cheddar Soup with Bacon Cheese Biscuits recipe. Today was one of those days when I couldn't decide whether I should make a stir-fry or a soup. My fridge is packed with fresh organic broccoli, and it was time to use some of it up because the broccoli started to look a bit tired, making it perfect for soup.  

here comes the Broccoli Cheddar Soup,

To make broccoli soup is probably one of the easiest recipes, but I wanted more than just a basic broccoli soup. I wanted a meal in a bowl, one that was hearty enough, even for big appetites. I have made Country Style Chicken Stew with Gluten-Free Dumplings in the past, which were very popular. However, today I wanted a soup with more of a biscuit than a dumpling. The biscuit had to have flavour, and I didn't want a soft dumpling texture. The gluten-free Bacon Cheese Biscuits turned out better than I expected, and they make the soup extra special.  Now that we are well into autumn and colder weather, cozy hearty soups will keep us warm and keep our appetite at bay. Have you noticed that we crave heartier food like soups and stews as soon as the cold weather hits? We also tend to eat more during the cold winter months. That's because our bodies try to protect us from cold temperatures by adding extra layers of fat. Well, that is my excuse, and I am sticking to it :-)  

quick and easy broccoli cheddar soup with biscuits, and only one pot,

The soup is made first by sauteing the onions, a classic start for many soups. Then add the herbs, carrots, broccoli and broth. Yes, I added carrots, mostly for some colour, another texture, and carrots are healthy! The broccoli is cooked very briefly, only three minutes. I didn't want the broccoli to be soft and mushy, so I kept the broccoli tender but still firm to bite. Once the broccoli is partially cooked, add cream and cheese until the cheese melts and the soup starts to simmer.Meanwhile, prepare the biscuit dough. Very simple recipe, mix all the biscuit ingredients and, using a cookie scoop or a large spoon, drop them in the hot soup. Once all the biscuits are in the soup, place the pot in a hot oven and bake the biscuits. The total cooking time, including the biscuits, is only about thirty minutes, how great is that?  

how to serve the Broccoli Cheddar Soup?

Serving the soup is the fun part because you get to chose how many biscuits you want to add to your bowl. The gluten-free biscuits are flavoured with bacon and cheese, and the recipe yields 12 biscuits. They are super tasty, and you can eat them even without the soup...I did :-) But seriously, ladle the soup into bowls and top with one, two or three biscuits. Give the hot soup a good sprinkle of cheese and fresh herbs. The cheese will melt right into the soup, adding even more cheesy flavour.The best part about serving this creamy soup, you don't need to add bread or rolls. This Broccoli Cheddar Soup with Bacon Cheese Biscuits is hearty enough as a meal. The recipe serves four — family-style, but if you want to serve the soup as a starter, it will yield six servings.For the latest recipes and tips, please like us on Facebook or follow us on Pinterest and  Instagram.This post may contain affiliate links to products I use and highly recommend. Please check out my sponsorship and disclosure policy page for more details

Today I am sharing the very best Instant Pot Oxtail Soup, also known as hearty cold weather soup. Tender falling off the bones beef, herbs and spices, potatoes, celery, onions and carrots cooked in the most flavourful broth. The incredibly tasty Oxtail Soup broth has a kick of balsamic vinegar and Worcestershire sauce. This cold weather soup is the perfect bowl of rich broth filled with veggies and tender beef. I call this beefy soup a meal in a bowl for soup weather.  

oxtails are well known for their many health benefits,

Now that we know how delicious the Oxtail Soup is, we also know that there are some health benefits to eating oxtails. Oxtails are rich in gelatin and collagen. Both are important to keep our joints and tendons healthy. As our body ages, we produce less collagen. This affects our joints, which start becoming stiff. We also start noticing wrinkles and sagging skin. Collagen is essential to help our skin to renew and repair. Oxtails are also a good source of minerals such as calcium, iron, selenium and phosphorus, and they are not shy on protein either. One serving has approximately 30 g of protein. By adding veggies to Oxtail Soup, you can be sure that you are getting a healthy, hearty bowl of delicious soup.  

why is Oxtail Soup better when made in an Instant Pot?

The most obvious reason is the cooking time. Cooking oxtails on the stove takes about three hours. By using Instant Pot, you can have a delicious Oxtail Soup in about an hour. The other advantage of using Instant Pot is that you can walk away without worrying about the soup boiling over or burning. When I make the Oxtail Soup, I put the soup on in the morning and keep it warm in the Instant Pot until dinner, making the soup even more flavourful. And lastly, by using Instant Pot, you retain more nutrients than if you cooked the soup on top of the stove and reduce energy consumption.  

what to serve with Oxtail Soup?

This hearty, delicious soup goes exceptionally well with Gluten-Free Garlic Cheese Monkey Bread or a freshly made Gluten-Free Cheese and Garlic Flatbread. Nothing beats a freshly made bread with Oxtail Soup. Or, you may want to add delicious Gluten-Free Butter Rolls. No matter how you serve the Oxtail Soup, you will love it.  If you are thinking of purchasing an Instant Pot, I love and have this Instant Pot version, it has all the features you will need, from making soups to making yogurts and desserts.

 This post may contain affiliate links to products I use and highly recommend. Please check out my sponsorship and disclosure policy page for more details.   For the latest recipes and tips, please like us on Facebook or follow us on Pinterest and  Instagram.

Welcoming the apple season with warm Baked Apple Cider Donuts - the best part, they are also gluten-free! The gluten-free sweet donuts are baked, not deep-fried, are made with apple cider, fresh apples, flaxseed, cinnamon, nutmeg and ginger. After they are baked, then they are coated with brown butter and cinnamon, cardamom sugar. Everything about these Baked Apple Cider Donuts is delicious. The gluten-free baked donuts are best served slightly warm with a cup of hot coffee or for the kids with hot chocolate—a delightful way to celebrate the beginning of the apple season.  

for the Gluten-Free Baked Apple Cider Donuts recipe,

The Baked Apple Cider Donuts recipe couldn't be simpler to make. But the secret is the apple cider. You can find a good apple cider at most supermarkets, and try to get one without added sugar. The apple cider is boiled down for intense apple flavour, which makes the donuts taste extra flavourful. The donut batter is made with two flours, almond flour and a gluten-free flour blend. I used olive oil for the fats, and to sweeten the donuts, I used coconut sugar. If you don't have coconut sugar, you can use brown sugar.  

easy way to fill a donut pan, 

Once the batter is made, you can use a disposable piping bag or a ziptop bag and cut a corner off. Pipe the batter into donut pans. I use a large ziptop bag; it takes only about a minute to fill the donut pan, and the donuts take only about twenty minutes to bake.  If you don't have a donut pan, I highly recommend getting one. They are so much fun to use, and you will get a perfectly shaped donut every time. You can also make these donuts into small cakes by using a muffin pan. Fill the muffin cups only half-way full and bake for about 12 - 15 minutes until they pass the toothpick test. 

for the brown butter spiced sugar coating, 

While the donuts are baking, prepare the brown butter and spiced sugar. The butter is first browned, adding a delicious nutty flavour to the butter. Once the donuts are baked, brush them with the butter and generously roll them in the spiced sugar. All I can say is, these Gluten-Free Baked Apple Cider Donuts are incredibly delicious.  What sets these Apple Cider Donuts apart from the classics is the tasty apple flavour from the boiled down apple cider and fresh apples. You will love them! The texture is light, the donuts are perfectly sweet, and they bring back memories of warm and cozy autumn feeling. A gluten-free donut that the entire family will love!Need more apple recipes? Here are a few of my favourites,

Gluten-Free Dutch Apple Quick Bread

Gluten-Free One Bowl Chai Spiced Apple Walnut Muffins

Gluten-Free Apple Raisin Fritters {Dairy-Free}

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These Sausage Rolls are a true classic, puffed and golden with a mildly flavoured meat filling and are made from scratch. The gluten-free shortcrust pastry is light and flaky, and the filling is minced pork seasoned with onions, garlic and fresh herbs such as sage and parsley. Serve warm right out of the oven as an appetizer, a snack or add a light salad and serve the sausage rolls for brunch. The savoury rolls are like mini meat pies.  

Gluten-Free Sausage Rolls are a great appetizer!

With holidays quickly approaching, I wanted to add another true classic like these Sausage Rolls. What's great about these gluten-free sausage rolls is that they work well at cocktail parties. People can easily graze on them, making the sausage rolls a great appetizer. In Britain, serving Sausage Roll is a boxing day tradition. I love them when they are hot straight out of the oven, but they are often served at room temperature.  

the sausage roll filling,

When I started developing this Gluten-Free Sausage Rolls recipe, I wasn't sure how they would turn out. First, I had to make sure that the gluten-free pastry was flaky and light, and I wanted to avoid using sausage meat from the butcher, mostly because I like to add my flavours, and I find most sausage meat is super salty. I know you can find gluten-free sausage meat at most butcher stores these days; however, I like everything as fresh as possible. This is why I made the meat filling fresh and from scratch. If you want to save time, you can replace gluten-free sausage meat for the filling in this recipe.To keep the meat filling light, I added a handful of oats. The oats are replacing breadcrumbs, an ingredient that is often used in sausage roll meat filling. If you prefer to use gluten-free bread crumbs, replace the oats with 1/3 cup of gluten-free bread crumbs mixed with one tablespoon of water. I used oats because they are healthier, and they include fiber. Most gluten-free bread crumbs are made with fats, table salt, starch and honestly, and in my opinion, as of yet, I have not found gluten-free bread crumbs that taste all that good.

Here are quick details of how I constructed the Sausage Rolls,

 

roll out the chilled pastry dough to a rectangle about 1/8-inch thick

 

brush the pastry with an egg

 

In the center of each pastry, form the meat mixture into a long sausage the length of the pastry strip

 Using the parchment paper, fold the pastry over the meat filling to form a log and pinch to seal — chill. Brush the top surface of each roll with remaining egg mixture. Using a sharp knife, cut the rolls into desired lengths 

bake and join me for a bite :-)

 I hope you enjoy these Gluten-Free Sausage Rolls. :-) Please leave a comment for any tips or suggestions or your version of sausage rolls :-) If you are looking for an appetizer recipe or inspirations, check out our list of gluten-free appetizers. Do you like British food? You will find more Gluten-Free British inspired recipes here!For the latest recipes and tips, please like us on Facebook or follow us on Pinterest and  Instagram.

Deliciously Roasted Brussel Sprouts with Shallots that even picky eaters will love! The Brussel Sprouts are crispy on the outside, with flavourful caramelized shallots, thyme and a hint of cracked pepper. This festive side dish has so much flavour, with only a handful of ingredients.  It is a tradition in many homes to serve brussel sprouts on Thanksgiving, Easter and Christmas. You may remember our Roasted Brussel Sprouts with Fresh Figs that is very popular and an exotic recipe. Today I am sharing a new recipe highlighting only two ingredients, the brussel sprouts and shallots. The delicious little green cabbages are roasted, giving them a crispy golden and most flavourful coating. The shallots are deliciously caramelized, adding extra flavour to this festive dish. This recipe is simple but exceptionally delicious version of roasted brussel sprouts side dish.  

Are brussel sprouts healthy?

You may be surprised to find out that these tiny green cabbages are rich in antioxidants, vitamin C, fiber, calcium, potassium, vitamin K, omega-3 fatty acids and many more essential nutrients promoting good health, and are considered a superfood.

How to clean Brussel Sprouts?

When buying brussel sprouts, always look for firm and preferably smaller cabbages. To clean brussel sprouts, rinse them in cold water to remove any dirt. You do not have to soak organic brussel sprouts in water to clean them. These little cabbages are relatively clean to start with. However, if you are using conventionally grown ones, I recommend soaking them in salt water solution to remove unwanted pesticides. Once they are washed, using a sharp knife, cut off the stem's tip and remove any outer leaves that have blemishes, and cook them whole or halved.  

How to roast Brussel sprouts?

These little green cabbages are only as good as their texture. No one likes overcooked brussel sprouts, don't you agree? To get that crispy coating, you have to start with perfectly dry brussel sprouts. To keep the outside deliciously crispy, the tiny green cabbages should be roasted at a high temperature of 400 F. Scatter them on a large rimmed baking tray without touching, allowing the cabbages to crisp up evenly and caramelize. Don't worry about any black spots on the cabbages...these taste the best :-)  To get the cabbages to cook evenly, they should all be approximately the same size. For larger pieces, cut them in half to allow for even cooking. The brussel sprouts should be cooked al dente, and this means tender but firm to bite. It is important to know that the brussel sprouts keep cooking for a couple of minutes longer even after removing them from the heat.  Roasted brussel sprouts make an excellent addition to many meals. Keeping them simple, especially during holidays, helps accentuate other delicious sides like Roasted Butternut Squash or Yam and Sweet Potato Mash. The green brussel sprouts should compliment all the other vibrant coloured side dishes.I hope you will enjoy these roasted brussel sprouts. They make a great addition to your festive table, and the best part…you can prepare them ahead of time. When ready, pop them in the oven for twenty minutes while the turkey or ham is resting. Enjoy!For the latest recipes and tips, like us on Facebook or follow us on Instagram.

I am thrilled to share this Gluten-Free Cornish Pasty Recipe with you today. The pastry is flaky and buttery filled with savoury filling made with steak, potatoes, rutabaga and onions. The hearty filling in this Pasty is traditionally used in Cornish Pasty Recipes. I believe you will be impressed by how delicious these Gluten-Free Cornish Pasties are! Another wonderful gluten-free recipe to add for cooler weather. 

how did I come about creating the Cornish Pasty?

Over the last little while, my wonderful readers have asked me repeatedly to create a Cornish Pasty recipe with a flaky crust and the traditional filling. Creating a gluten-free flaky shortbread crust wasn't my easiest task. I made it several times until I found the perfect combination of ingredients for this flaky crust, making these Cornish Pasties outstanding. Honestly, the pasties are so incredibly delicious - The flaky crust and the filling are both perfect!  

here are step by step details, creating the best Gluten-Free Cornish Pasties.

You can make pasties in various sizes. The most common ones are an 8-inch or 6-inch size. I prefer mine smaller the 6-inch size, mostly because I can't finish the larger one :-) The pasties are super filling, especially if you add a side. 

1) all the ingredients must be well chilled and the dry ingredients whisked together

 

2) grate the butter into the dry ingredients

 

3) use a fork to mix the butter with the flour, then add sour cream and mix to combine. At this point start adding ice water until the flour starts to stick together and you can form a ball of dough. Wrap the dough in plastic wrap and chill for 45 minutes.

 

4) make the filling, by mixing the ingredients.

 

5) once the dough has chilled for 45 minutes, roll it out into a circle either 8-inch in diameter or 6-inch and about 1/8-inch thick. You can use a plate as your guide and cut the dough around it to form your circle. 

 

6) divide the steak mixture into equal portions for each pasty. Spread steak mixture slightly off-center on each round of dough and top with 2 thin slices of butter. Fold dough over the mixture to form a half-moon shape. You can use the parchment paper to lift the dough and fold it over the filling.

 

7) wet the tips of your fingers lightly with water and moisten inside of the edges of the pastry dough. Seal the dough and crimp the edges using a fork or your fingers. Place each pasty on the prepared baking sheet. Brush each pasty with egg mixture.

 

8) bake for 45 minutes until golden brown. Enjoy!

  

I would like to talk a bit about rutabaga, sometimes confused with a turnip,

I used the classics in this traditional Cornish Pasty recipe: steak meat, potatoes, onions, and rutabaga. Rutabagas are sometimes called swedes or Sweedish turnip. This root vegetable is similar to a turnip except the healthy rutabaga is yellow on the outside and has orange flesh. Turnip, on the other hand, is white and purple on the outside with white flesh. Rutabagas are also generally larger and stay tender even at larger sizes.

Cornish Pasty filling options,

You can use various fillings in Cornish Pasties, especially if your budget doesn't allow for the steak. You can substitute ground meat for the steak, such as beef, pork, lamb, or chicken. For the veggies, you can add carrots, peas, celery or corn. Or make a vegetarian pasty using potatoes, rutabaga, onions, peas and carrots. Another delicious pasty is using fish, such as white fish or salmon and veggies.  

what to serve with Cornish Pasty?

The pasty is pretty much a meal on its own. However, often they are served with mashed potatoes, gravy and peas. I like my Pasty with a light green salad.Cornish Pasty was initially developed for farmers and miners in the region of Cornwall, England. The pasties were used as a hearty lunch for the hard working people. The Cornish Pasty is a savoury filling wrapped in a flaky crust, making it a delicious hearty lunch. If you like British food you may enjoy the Gluten-Free Fish Pie or the Gluten-Free Cottage Pie.If you make the gluten-free Cornish pasty recipe, I would love to hear your thoughts or recommendations, so please leave a comment. I always love to hear from you!For the latest recipes and tips, please like us on Facebook or follow us on Instagram.

As we move into cooler days, comforting Creamy Potato and Cauliflower Soup is just what is needed. There is nothing better than a creamy hot bowl or a mug of soup to come home to. This potato and cauliflower soup is simply made using basic ingredients such as onions, garlic, potatoes, and cauliflower. For the soup base, I used chicken broth, or you can use vegetable or mushroom broth. I kept the seasoning light using only a bay leaf and salt and pepper. The cauliflower adds a delicate flavour to the soup, which I did not want to overpower with spices. For the creaminess, I used cream and sour cream. I wanted to make sure this soup is hearty and creamy to satisfy even the big appetites.  

quick and easy details,

One of the things that I love about this Creamy Potato and Cauliflower Soup is the simplicity and it is naturally gluten-free. You will only need one pot, fifteen minutes hands-on and fifteen minutes cooking time. The most satisfying soup is ready from start to finish in thirty minutes.   The recipe starts like most classic soup recipes. Sauté the onions, add garlic and bay leaf. Now add the stock, I used gluten-free chicken stock, but you can also use vegetable or mushroom stock. Then add the potatoes and cauliflower. The veggies cook very quickly because of their size. The potatoes are cut into 1/4-inch thick rounds, and the cauliflower is roughly chopped.Once the potatoes are tender, add remaining ingredients and cook until the Cream of Potato and Cauliflower Soup start to thicken. Don’t worry about the cauliflower. The cauliflower can be al dente and do not boil the soup after you add the cream. Done…nothing to it!  

how to clean cauliflower,

→ The salt water method;First, rinse the cauliflower. Then, remove the outer layer of leaves, and cut off the hard part of the stalk. Cut into florets and immerse them in a bowl of warm salted water. Add about 2 Tbsp. of salt per quart. The florets will float, so add a plate on top of the florets to keep them submerged. Leave the cauliflower in the water for ten minutes. If there are any bugs or worms, the salty water will kill them, and you will be able to rinse them off. After ten minutes, place the cauliflower in a colander and rinse.→ The vinegar method;Follow the same steps as the salt water method until you cut the cauliflower into florets. Then immerse the cauliflower in a solution of 1 part vinegar 3 parts water for 1 minute. Rinse using a colander.If, after soaking, there is soil still clinging to the cauliflower, gently scrub the cauliflower with a brush and rinse well. When using the cauliflower for stir-frying, baking or deep-frying, first dry the cauliflower with paper towels.By soaking the conventionally grown cauliflower in salt or vinegar solution and then rinsing it with cold water, you will remove most pesticide residue.  In the past, I have made this Cheesy Cauliflower Soup and the Cauliflower Sage and Asiago Soup, both of which became our reader's favourite soups. Now that we are officially into the fall, I wanted to add another hearty and comforting soup, such as this Creamy Potato and Cauliflower Soup. This is the type of soup you just can't stop eating…literally :-) To make this soup into a meal, I would add a freshly baked Healthy Gluten-Free Flax Bread or the Gluten-Free Butter Rolls. It's time to snuggle up on a couch with a cozy blanket and a good book, or… watch a good movie, don't you think? Enjoy!  For the latest recipes and tips, like us on Facebook or follow us on Instagram.

If there ever was a cookie that I would say is my favourite, it is this Gluten-Free Glazed Shortbread Maple Cookie. The shortbread cookies are buttery, glazed with a delicious brown butter maple glaze, and for this festive time of year, I shaped them into pumpkin cookies. Pumpkin shape cookies are great because you can serve them for Thanksgiving or Halloween. Either way, they are a mouthful of deliciousness.  I love fall...the leaves are falling, the vibrant colours everywhere, and the start of baking season. I wanted to create something different, simple, with very few ingredients and more importantly, delicious! Because we are just around the corner from Thanksgiving and Halloween, I thought, why not shape the cookies into pumpkins, and this is how my favourite fall cookie came about.  

the details for Gluten-Free Shortbread Maple Cookies,

As I mentioned earlier, I wanted this glazed shortbread maple cookie recipe to be simple and with only a few ingredients. I used only nine ingredients for this gluten-free cookie recipe, including the glaze. One more ingredient that I have not included and is optional, is the pure maple extract. If you have been following my recipes, you know I have made the Gluten-Free Apricot Maple Butter Cake and the Gluten-Free Maple Oat Nut Scones, so I have the maple extract in my pantry — why not use it? I added the extract to the maple butter glaze for more intense maple flavour, but it is optional.This gluten-free cookie recipe is my basic shortbread cookie recipe with a couple of small changes. The maple butter glaze is something new I have created, and it is the glaze that makes these gluten-free shortbread maple cookies exceptional. I used these pumpkin cookie cutters, they vary in size so you can choose the size that suits you the best. I found the smallest size worked well in these cookies.The glaze is made simply by first browning the butter. The butter adds more flavour to the glaze. Then add the remaining ingredients and mix until smooth—Nothing to it.  

the fun part → decorating the cookies :-) 

What I love about making these cookies is the decorating. You can have so much fun with it, and it is a great way to include children when making these cookies. The decoration doesn't have to be perfect, as you can see in these pictures, as long as you all have fun doing it. Yes...I had a little helper decorating these cookies. For a perfect looking cookie, glaze the entire cookie.  If you are thinking of making a gluten-free fall cookie, try this shortbread maple cookie recipe. I promise you it will be a big hit! I just made a batch, and I will have to hide the cookies because they will not last until the end of the day. My advice, double the recipe :-)  I hope you give these gluten-free shortbread maple cookies a try and let me know your thoughts. If you have any suggestions, please add them to the comments. I always love to hear from you. Enjoy!

If you are a lover of apple desserts, this Gluten-Free Apple Strudel is a must have recipe! The filling is all about tender slices of apples, fresh lemon juice, a sprinkle of oats, coconut sugar and cinnamon. For the thin pastry, I used rice paper and a brush of butter or light olive oil. This Apple Strudel is insanely delicious, a bite of autumn well on its way.  

what is Apple Strudel,

Apple strudel is one of my most favourite desserts each time I visit Vienna. The authentic strudel dessert is a pastry made with delicate thin layers of dough and an apple filling made with thinly sliced apples, light oil, fine bread crumbs, cinnamon and white sugar. The dessert is super light because all you taste is delicious apples with thin layers of dough to hold them together.The classic strudel may seem simple to make….NOT! Before I became gluten-free, I made the apple strudel from scratch, including the Philo dough. I can thank my grandmother for teaching me how to spread the dough over my kitchen table until it became super thin. Then the dough was filled with apples and rolled. Not an easy task, but well worth the effort.  Today I will show you how to master the gluten-free apple strudel with step by step instructions. This recipe is super easy, and the results are outstanding. I wanted to keep the recipe simple enough for even novice cooks, so instead of rolling the strudel, I made it in a baking pan with the same results. You will love it, I promise you, and just in time for Thanksgiving…a perfect gluten-free dessert to impress your family and friends!  

Are apples for baking all the same?

When making any dessert with apples, you want to make sure you are using the right baking apple. My three favourite apples for baking are Honeycrisp, Braeburn or Granny Smith. These apples are sweet and with enough tartness giving flavour and sweetness to apple desserts. Although I like Red Delicious and Gala apples, however, they are not good in desserts that need baking. The apples can become mushy if overcooked, and they are overly juicy, making the filling too liquidy and the dough soggy.I used gluten-free rice paper wrappers for the dough, a super easy substitution for the classic Philo dough. The rice paper wrappers are made with white rice flour, tapioca flour, salt, and water. The wrappers are super thin and are excellent to use in this gluten-free apple strudel recipe. To keep the rice paper from becoming soggy, I brushed each piece with melted butter. 

Step by step instructions for Gluten-Free Apple Strudel

 

1 → make the apple filling

 

2 → soak the rice paper wrappers in warm water 1 - 2 minutes

 

3 → place the rice paper on a clean dish cloth to remove excess water

 

4 → layer the baking dish with 4 softened rice paper wrappers overhanging on the sides and brush with butter or for plant based diet use light olive oil

 

5 → spread half the apples in the pan and fold the rice paper over the apples. Brush the rice paper with butter and repeat step 4 and 5 with the remaining half of the apples

 

place two remaining sheets over the apples, tucking excess rice paper in the sides of the dish and brush with remaining butter and bake

 With Thanksgiving just around the corner you may also enjoy the Maple Caramel Apple Tart or the Apple Cinnamon Frittata :-)If you make this Gluten-Free Apple Strudel recipe, please leave me a comment what you thought or if you would change anything. I always love to hear from you, and I especially love to hear if you changed anything and how the recipe turned out. You can find my latest creations on Facebook or follow me on Instagram. Thank you!Kristina xx   

Family style Gluten-Free King Ranch Chicken dinner made from scratch. Think rich, creamy sauce, flavoured with Mexican spices and filled with chicken, tomatillos, bell peppers, green chillies, tortilla, fresh cilantro and plenty of cheese. Real comfort food when you need it the most.  This King Ranch Chicken dish is made in one skillet with minimal effort. In fifteen minutes, you can have this gluten-free chicken dinner ready for the oven and walk away. For the rich Tex-Mex flavours, I used garlic, onions, green chilli peppers, chilli powder and cumin. The authentic Tex-Mex flavours are making the sauce so good!Typically King Ranch Chicken recipe is made with cooked leftover chicken and canned soups. I wanted to give this Tex-Mex chicken dinner a fresh tasting chicken and make it healthier, thus avoiding canned soups. Canned soups are often packed with table salt, which is full of sodium and sometimes unwanted preservatives. By using fresh chicken, the sauce is a lot more flavourful. I also added mushrooms, but this is my preference and is optional.  

King Ranch Chicken recipe details,

I love this gluten-free family-style chicken dinner recipe because it is super easy to put together. First, you will need a large oven-proof skillet. Yes, the entire Tex-Mex style dinner is made using only one skillet. If you don't have one, it is not a problem. You can make the king ranch chicken in a large pot, then transfer it to a greased casserole dish. But, you will have one extra pot to wash :-(To make this gluten-free chicken dinner, first, you sauté the onions with peppers. Then stir in garlic, spices and chicken. The rest is easy - add the chicken broth, tomatillos, pieces of corn tortillas, fresh cilantro and a sour cream mixture with cheese. Give it a good stir, top with remaining cheese, and bake. Nothing to it! Yet, this hearty chicken dinner is incredibly delicious.  

what to serve with King Ranch Chicken,

This Tex-Mex chicken dinner is so hearty that you can enjoy it just as a stand alone dish. However, I like to add a Gluten-Free Cheesy Mexican Cornbread for dipping into the creamy flavourful sauce, or a light salad. If you are feeding a large crowd, you can add rice and black beans. I also like to add toppings because they add freshness and extra flavours to the King Ranch Chicken dinner. Some toppings I would add are fresh cilantro, avocado slices, a dollop of yogurt or sour cream, and for extra heat, thinly sliced green chilli peppers.King Ranch Chicken is a very popular casserole that originated in Texas. This chicken dish has Tex-Mex flavours and is hearty enough even for big appetites. 

using the cooked chicken option,

The king ranch chicken dish is also an excellent way to use up leftover chicken or even turkey. For this recipe, you will need 3 cups of shredded chicken. Just follow the same directions, except add the cooked chicken at the same time as adding the cilantro.Need more casserole recipes? Here are my three favourite gluten-free casseroles.→ One Pan Chicken and Creamy Mushrooms Casserole→ Chicken Cordon Bleu Casserole→ Moroccan-Style Baked Lamb Casserole