Recent Featured Recipes

Dates Apples & Sage Pork Chops (Gluten-Free)

Dates Apples & Sage Pork Chops (Gluten-Free)

Prep Time icon Prep Time 10 Minutes
Difficulty icon Difficulty Easy
Cook Time icon Cook Time 45 Minutes
Serves icon Serves 4

These pork chops are, pan seared and baked with dates, apples and fresh sage. The dates add some sweetness to this savoury dish, and the apples, are coated with a little butter, cinnamon and nutmeg adding delicious flavour to the pork chops. For best results, it is essential to... Read More

Ingredients

4 bone-in loin pork chops, about 1-inch thick
Pure Sea salt and GF coarse black pepper
1 Tbsp. Coconut oil or any high temperature oil. Do not use olive oil, this is for searing the chops
2 Tbsp. Salted butter, divided
4 garlic cloves, smashed
Fresh sage leaves (about 10)
1/2 cup dates, halved
2 apples cut into wedges, I used granny smith
1/2 tsp. GF ground cinnamon
1/4 tsp. GF ground nutmeg
Let's Make It
Gluten-Free Coconut Pineapple Cake (Dairy-Free)

Gluten-Free Coconut Pineapple Cake (Dairy-Free)

Prep Time icon Prep Time 20 Minutes
Difficulty icon Difficulty Easy
Cook Time icon Cook Time 35 Minutes
Serves icon Serves 8

Gluten-Free Coconut Pineapple Cake with coconut vanilla frosting. The two layer dairy-free cake is soft, moist, filled with pineapples and flavoured with coconut. But, it is the extra special coconut vanilla frosting that makes this into an extra special dessert. If you are into decorating, add a few edible... Read More

Ingredients

4 large eggs
3/4 cup coconut palm sugar or sweetener of choice
1/3 cup extra virgin olive oil
1 cups non-dairy milk (coconut, almond, rice, hemp)
1/2 cup pineapple juice (from the canned pineapples)
1 tsp. Pure vanilla extract
1 cup unsweetened shredded coconut plus some for topping
1/2 cup almond flour
1/4 cup arrowroot starch/flour
2 Tbsp. coconut flour
1 tsp. GF aluminum-free baking powder
1 tsp. GF baking soda
1/2 tsp. Himalayan fine grain salt or salt of choice
1/2 tsp. xanthan gum
1 1/2 cups canned crushed pineapple, drained
COCONUT VANILLA FROSTING
1 (13.5 oz.) can coconut milk
1/4 cup lemon juice
1 tsp. Pure vanilla extract
Pinch of Himalayan salt
1 1/2 cups powdered sugar
2 Tbsp. Arrowroot starch/flour
2 Tbsp. Vegan butter
Let's Make It

Recent Featured Recipes

About Only Gluten Free Recipes

Kristina's collection of healthy gluten-free recipes and tips will guide you simply on your journey living gluten-free

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20 + Scrumptions Gluten-Free Cookie Recipes

20 + Scrumptions Gluten-Free Cookie Recipes

Kids Favorite, Gluten Free Kids, Eat Dessert First, Kids Favourites, Desserts

There is nothing better than aroma lingering through your home from freshly baked cookies. From classic chocolate chip cookies, healthy keto cookies, nut butter cookies and even sandwich cookies,...

Read More
no bake gluten free desserts

Our 15 Best No-Bake Gluten-Free Desserts

Desserts, Blog

With the weather temperatures rising, we think about refreshing desserts. Chilled no-bake gluten-free desserts are often easier to make and will keep you cooler during the hot temperatures. You...

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Spring Gluten-Free Pasta Dishes

11 Delicious Spring Gluten-Free Pasta Dishes

Pasta And Italian, Family Favourites, Easy Recipes On A Budget, Gluten Free Mains, Blog

Celebrating spring with fresh and tasty gluten-free pasta dishes using fresh in season produce. The recipes are put together simply, they are satisfying and budget friendly. Pasta dishes are...

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Recently Uploaded Recipes

Gluten-Free Apricot Almond Quick Bread


Easiest Gluten-Free Apricot Almond Quick Bread for your weekday baking. Pantry staple ingredients, super quick to prepare and made with fresh apricots. My favourite part? The juicy cinnamon slices of apricots in every bite. It's the perfect quick bread recipe to whip up today. I will admit apricots are my favourite fruit, and since they are starting to pop up in the stores, I wanted to make a gluten-free breakfast quick bread filled with juicy apricots. The best part, apricots are super low in calories. Each apricot has only about 17 calories and only about 3 net carbs. Yey!

The ingredients!

As I mentioned this apricot almond quick bread is made with ingredients you will most likely have in your pantry...besides the fresh apricots. First, you will need a good gluten-free flour blend because this is the only flour you will use in this recipe. I found that better batter flour always gives me the best results. I tend to stay away from blends that include bean flour because bean flour makes everything dense and heavy. To make this quick bread healthier, I used olive oil and coconut sugar. I know sugar is sugar, but coconut sugar has a lower glycemic index. The rest of the ingredients you will need are eggs, yogurt, baking powder, cinnamon, vanilla and salt. To give the apricot quick bread a crunchy topping, I added a handful of sliced almonds.

The details!

Toss the apricot slices in some coconut sugar and cinnamon. Whisk the eggs with olive oil and sugar and add the dry ingredients. To make sure the apricots are well spread out through the apricot bread, I layered them between the batter. I often find when you mix fruit in the batter, the fruit stays on the bottom. For the finish some sliced almonds, they add a nice crunchy topping. If you don't have almonds, you can use chopped pecans or walnuts. The texture is super soft and moist with sweet cinnamon apricots throughout. For me, it is the crunchy topping that sets this quick apricot bread apart from most. You will find that every last bite will keep you wanting another. Sometimes I drizzle a bit of honey or maple syrup over the slices, but I only do this if I am craving something extra sweet. Enjoy! If you like apricots, check out these gluten-free recipes with apricots.

Prep Time icon Prep Time 15 Minutes
Difficulty icon Difficulty Easy
Cook Time icon Cook Time 40 Minutes
Serves icon Serves 1 loaf

30 Minute Gluten-Free Beef Ramen Noodles

Simple 30 Minute Gluten-Free Beef Ramen Noodles. This gluten-free Asian inspired noodle dish is just the thing for when you crave take out food but are short on time. The beefy noodles are seasoned with mildly spicy ginger sauce and mixed with julienned carrots, peppers and corn. This noodle dish is quick and simple to make, with incredibly tasty flavours throughout. I wanted to keep things simple during these trying times and what is more satisfying and economical than a tasty noodle dish. To keep things gluten-free, I used gluten-free ramen noodles. However, if you can't find gluten-free ramen, you can easily substitute it for Asian gluten-free rice noodles. These noodles are available in most supermarkets.

For the recipe!

This noodle dish is a 30 minute meal, so you know it is quick and easy to put together. I used lean ground beef because this is what I had on hand, but feel free to use chicken, turkey or pork, moving on... first, you saute the leeks in some sesame oil. If you don't have sesame oil, you can use olive oil. Once the leeks start to brown, add the meat, garlic, ginger and dried basil. Cook the meat until it starts to brown. Now you add the flavours that make this recipe so delicious. I used gluten-free low sodium Tamari sauce, rice vinegar, miso paste, fish sauce, chilli paste, and a touch of sweetener to balance the saltiness. I used maple syrup since I do not use refined sugar, but you can use honey or a sweetener of choice. Now you add the carrots, bell peppers and corn and cook the beef mixture until the peppers start to soften, This takes less than ten minutes.  While the beef is cooking, prepare the ramen noodles according to package instructions leaving them al dente. Once you toss the noodles with the hot meat mixture, they will cook for another minute, so you do not want to overcook them, or they will become mushy. At this point, I have added some fresh basil to give this noodle dish a fresh, tasty flavour. To serve, place noodles in a bowl and top with sesame seeds, green onions, fresh herbs and a squeeze of fresh lime juice. The toppings are optional, but if you have them, they will make this gluten-free beef ramen noodles extra delicious. 

Gluten-free, vegan faux-beef ramen noodles option.

I often get asked to convert some of my recipes to a vegan version. To make this noodle dish vegan, substitute chopped mushrooms and chopped extra-firm tofu for the beef. For the recipe, follow the same steps as if you would be using beef. The noodles turn out just as delicious.  Ramen noodles are probably one of my favourite quick and easy meals to prepare. If you are looking for some inspirations, check out these gluten-free ramen recipes!

Prep Time icon Prep Time 10 Minutes
Difficulty icon Difficulty Easy
Cook Time icon Cook Time 20 Minutes
Serves icon Serves 4

Low-Carb Grain-Free Ham and Cheese Donuts

Savoury Low-Carb Grain-Free Ham and Cheese Donuts everyone is talking about. Traditionally donuts are sweet and deep-fried and naturally not that healthy. These most flavourful donuts are baked, pillowy, and they toast beautifully with only about 5 net carbs per donut making this a keto-friendly recipe. I must admit that when I started out creating this gluten-free recipe, it was going to be a breakfast bagel. However, the bagels turned out light and pillowy with more of a donut texture, so I decided to call them donuts. Savoury breakfast donuts have become very popular. The donuts are satisfying, especially if you crave something savoury. What I love about these donuts they create irresistible sandwiches. I especially love to add slices of fresh avocado and fresh tomatoes and make super sandwiches for lunch. YUM!

Only 6 Ingredients in these ham and cheese donuts.

That is right! I can't tell you how easy this donut recipe is. The total prep time is only five minutes. First, whisk the dry ingredients, then whisk in milk and eggs, and stir in ham and cheese. The batter is very liquid and easily poured into the donut pan, there is no need to use a piping bag, making this for easy cleanup. However, for this recipe, you must have a non-stick donut pan. Otherwise, you can't make these savoury donuts.

What is a donut pan?

I love using donut pans. They are similar to muffin pans, except the bottom is rounded with a stem in the center of each cup. The stem is what creates a hole in the donut. The donut pans are also used for bagels. When using a donut pan, the donuts are baked instead of fried, producing a lower calorie fat-free donut. Baked donuts are also more economical because you don't need to use oil for deep-frying. The best part, they are super easy to make with virtually no clean up.

Can you use different grain-free flour?

The recipe is based on a root flour called tapioca, and this is why these donuts are grain-free. In term of texture, the one flour you can substitute for tapioca is cassava flour, but the carbs will increase since cassava flour is high in carbs. I tried arrowroot flour, but the donuts turned out a bit too gummy, and coconut flour or almond flour did not work.

Can you use different fillings?

Yes, absolutely. In this recipe, I used tasty black forest ham and cheddar cheese. Both the black forest ham and cheddar cheese are packed with flavour. But you can use any good melting cheese, herbs, sundried tomatoes, even thinly sliced jalapenos. For the cheese, it is best if it is flavourful because it makes the donuts super tasty. I would not use mozzarella because it is very mild and not too flavourful. I do love smoked gouda cheese :-) This is my first gluten-free baked donut recipe, and I am very pleased how it turned out. I have made gluten-free bagel recipes without using the donut pan, but I find that a donut pan is a must if you want perfect donuts or bagels. I want to thank my daughter Diana for inspiring me to make this recipe. The recipe is based on her original gluten-free cassava pancake donut with maple glaze recipe :-)

Prep Time icon Prep Time 5 Minutes
Difficulty icon Difficulty Beginner
Cook Time icon Cook Time 25 Minutes
Serves icon Serves 12

Maple Ginger Roasted Carrots

Roasted Maple Ginger Carrots is a delicious side dish. Just imagine, tender young carrots roasted in a tasty maple ginger sauce to perfection. This carrot side dish is not your typical recipe. The tasty sauce is made with maple syrup, olive oil, Tamari sauce, fresh ginger and rice vinegar, enhancing the sweetness of the carrots. Carrot is a simple root vegetable that can be prepared in many ways. Carrots are super healthy with powerful antioxidant properties and are probably the most economical vegetable. I believe you can never have enough delicious carrot side recipes. Starting from simply steamed carrots tossed in butter to something exceptional like these maple ginger roasted carrots. Carrots can be served with any protein, making them a very versatile side dish. In this carrot side dish, I wanted them to have a sweet and gingery flavour with slight saltiness. This is why I used pure maple syrup and fresh ginger, and for the saltiness, I used gluten-free Tamari sauce. To make the flavours stand out, it needed something more than just maple syrup and ginger. So I added a splash of rice vinegar, making the roasted carrots so delicious! What I love about this maple ginger roasted carrot recipe is the simplicity. The carrots are placed on a baking tray, then drizzled with the tasty maple ginger sauce and roasted to perfection. If you are entertaining and need extra time for other things, you can prepare the carrots in advance and just pop them in the oven before dinner. Nothing to it, and you will have a veggie side that most chefs would be inspired by.

How to make the best roasted carrots!

When it comes to roasting as with most vegetables, especially carrots, they should be fresh, beautiful colour and young. Young carrots are thinner, and they are softer, allowing them to cook very quickly. This is especially important when you are roasting them. The oven temperature should be high, and you don't want to be handling the carrots too much after they start cooking, or they may fall apart. This is why using a parchment paper in the pan will stop them from sticking, so all you have to do is shake the pan, allowing them to cook evenly. And lastly, if you want the carrots to keep their beautiful shape, serve them straight out of the oven sprinkled with fresh parsley or fresh cilantro.

What to serve with maple ginger roasted carrots?

Stuffed Pork Tenderloin with Spinach and Goat Cheese ♥ Crispy Chicken a l'Orange♥ Sticky Ginger Garlic Asian Ribs♥ Gourmet Pork Rib Roast♥ Tequila Lime Chicken Recipe♥ Peking Style Chicken♥ Orange Spiced Pork Tenderloin♥  

Prep Time icon Prep Time 5 Minutes
Difficulty icon Difficulty Beginner
Cook Time icon Cook Time 20 Minutes
Serves icon Serves 6

Classic Gluten-Free Flapper Pie

This incredibly delicious dessert is a Classic Flapper Pie recipe but without gluten. The pie is made with vanilla custard, gluten-free crust and topped with a meringue. Flapper pie is a staple of the Canadian prairie culture. I am super excited about this gluten-free dessert. The entire pie is made from scratch, including the buttery tender crust. The flapper pie may look complicated because it is made with three layers, but it is simple enough for even a novice cook to make. For the crust, I wanted it to be easy. So I made a paleo crust that is made with almond flour. To make the crust is very simple. Everything is mixed in a food processor, then pressed into a pie dish. Very easy! The custard layer takes a bit of time because you have to cook the vanilla mixture first, and yes, you have to keep stirring it so that it doesn't clump up. But once this is done, there is only one thing to do — the topping called meringue. Meringue is a simple mixture of egg whites, cream of tartar and a little sweetener. The egg whites are whipped until stiff peaks form, and this takes just minutes. That's it for the topping. To assemble, pour custard mixture in the pie crust, spread the topping over top and bake. Once the pie has chilled, it must be refrigerated, allowing it to set. The flapper pie is not difficult to make, but it takes a little time and a few extra steps. But I can assure you it is well worth it.

Flapper Pie Variations.

The wonderful thing about a flapper pie is that once you have the basic recipe, you can easily make it into various pies. Here are some of my favourites:

Banana Cream Pie ♥

Placed sliced bananas into the pie shell and top with cream

Coffee Cream Pie ♥

Add two tablespoons of instant coffee to the hot milk mixture and one extra tablespoon of sweetener.

Butterscotch Cream Pie ♥

Substitute butterscotch flavour for vanilla

Chocolate Cream Pie ♥

Mix 1/4 cup of pure cocoa powder and one extra tablespoon of sugar before adding the milk

Fruit Cream Pie (my favourite) ♥

Fold 1/2 cup of fresh fruit of choice into the filling and top with extra fruit before adding the meringue topping.

Coconut Cream Pie (A very popular pie) ♥

Add one cup of shredded coconut into the filling and sprinkle some on top of the meringue before baking. If you love pies, please check out our entire list of gluten-free savoury or sweet pie recipes!

Prep Time icon Prep Time 20 Minutes
Difficulty icon Difficulty Intermediate
Cook Time icon Cook Time 20 Minutes
Serves icon Serves 6

Gluten-Free Crème Brûlée French Toast with Apples

This baked Gluten-Free Crème Brûlée French Toast with Apples is on my list of brunch favourites. The French toast is custard infused, filled with buttery cinnamon apples and topped with a maple cinnamon sauce. It's a perfect brunch recipe for family gatherings. To be clear, this French toast is beyond delicious and probably nothing you have had before. Every bite is filled with buttery cinnamon apples nestled in a light custard with a crunchy topping. The maple cinnamon sauce is added at the end and is what makes this into the best French toast dish. Over the years, I always serve such classics as Gluten-Free Apple Cinnamon Buckwheat Pancakes,or Dutch Baby with Blueberry Compote, so I wanted something fresh on my list of gluten-free brunch recipes. So why not baked French toast?

For the gluten-free French toast recipe!

You will love this baked French toast recipe because it is super easy, and you don't have to wait overnight to bake it. First, the apples are briefly cooked in butter, cinnamon and maple syrup. Then you add toasted cubed gluten-free bread and mix everything. This flavours the bread with the buttery cinnamon apples. Place the mixture into a baking dish and cover with the custard mixture, then bake. The French toast is then drizzled with the maple cinnamon sauce. The sauce takes only one minute to make, so nothing complicated there. The French toast is pretty delicious as is right out of the oven, but I love toppings. For me, I had to add some whipped cream sprinkled with cinnamon. So, if you are planning weekend brunch, I recommend this gluten-free crème brûlée French toast with apples.

For the ingredients!

You will love this → If you have gluten-free bread and a couple of apples, you will probably have everything else in your pantry. So what else do you need to make this stunning French toast? You will need basic ingredients like milk, eggs, cinnamon, butter, some vanilla and a sweetener. I used pure maple syrup, but you can use any sweetener you like. For example, honey is excellent, coconut sugar or brown sugar. These will all work beautifully.

To summarize.

Not only this baked French toast is super easy, but it is also better than most. There is nothing not to love. So for your next brunch gathering, try this crème brûlée French toast. I promise you, it will be loved by all :-)

Prep Time icon Prep Time 10 Minutes
Difficulty icon Difficulty Easy
Cook Time icon Cook Time 25 Minutes
Serves icon Serves 4

Gluten-Free Strawberry Shortcakes

Buttery, flaky and perfect Gluten-Free Strawberry Shortcakes - filled with juicy sweet strawberries and a lightly flavoured whipped cream, these classic gluten-free strawberry shortcakes are a perfect summertime treat! What I love about these shortcakes they are simple to make, using pantry staples and every bite is filled with whipped cream and juicy strawberries :-)

The strawberries

For the berries, it is important to use sweet ripe strawberries, because these buttery shortcakes are all about tasty fresh and delicious strawberries. First, the strawberries need to soften a bit. To do this, toss them in a touch of sugar. The berries will release some of their juices and soften to perfection. It only takes about fifteen minutes or so. This is why I start with the strawberries.

The shortcake

For the shortcake, to keep it flaky and buttery, I used a mixture of butter and half-and-half. The butter must be ice cold, so I freeze the butter for fifteen minutes before using it. Before I even start the recipe, the butter goes in the freezer. The ice cold butter creates flaky layers and pockets throughout the shortcake. The ice cold butter is the secret to perfect gluten-free shortcakes.

The whipped cream

Now comes my favourite ingredient, the whipped cream. I know, indulgent, but so well worth it! Whipped cream tastes fantastic even without sweeteners or flavours. Still, I wanted to make these gluten-free strawberry shortcakes extra flavourful, so I added a touch of coconut sugar, a hint of vanilla and some lemon zest. It's the perfect whipped cream to add to the shortcake, especially the lemon zest, because it adds extra flavour. Although I used coconut sugar, you can change it for pure maple syrup or honey. So there it is, buttery, flaky gluten-free strawberry shortcakes, filled with juicy strawberries and the best whipped cream. In my house, I always serve the shortcakes slightly warm, making every bite unforgettable. If you like strawberry shortcakes you will love the Skillet Strawberry Cobbler with Cinnamon Cream Cheese Biscuits!  

Prep Time icon Prep Time 10 Minutes
Difficulty icon Difficulty Easy
Cook Time icon Cook Time 12 Minutes
Serves icon Serves 4

Gluten-Free Ham and Peas Pasta

A family friendly Gluten-Free Ham and Peas Pasta dish for easy weeknight dinner. In this comforting dish, the pasta is made with a simple cream sauce, ham, green peas and parmesan cheese. This ham and peas pasta is one of those comforting meals that many of us grew up with. The pasta is made simply using only a few ingredients, is budget-friendly and satisfying. This Italian dish is for one of those nights when you want comfort food, but have very little time to prepare it. And who doesn't love pasta? Especially when there is ham or bacon involved. When I was growing up, ham and peas pasta was one of my favourite meals. There is something about cream, ham and peas mixed with freshly cooked pasta. The best part, this is one of those meals that kids also love.

What is pancetta?

To make this gluten-free ham and peas pasta dish, I used pancetta. Pancetta is an Italian version of bacon. It is cured and not smoked and very flavourful. But don't worry, if you don't have pancetta. Leftover ham or thickly sliced bacon works just as well in this pasta recipe. To balance the flavours of pancetta, cream and peas, I added a pinch of nutmeg and fresh lemon juice. Both the fresh lemon juice and nutmeg make the sauce very tasty. For the finish, a sprinkle of parmesan cheese. This pasta dish does not need too much cheese because the saltiness from the pancetta or ham with the sauce adds plenty of flavours. What I love about this gluten-free ham and peas pasta recipe, is the simplicity. You can have a wholesome meal on the table in 30 minutes from start to finish. And, you probably already have most of the ingredients in your pantry. I often add a light green salad or steamed veggies. But this pasta meal is hearty enough without it. So for those busy nights or just too tired to cook nights, skip the take-out and whip up this super easy pasta meal. Our top 3 easiest gluten-free weeknight meals. One Skillet Gluten-Free Alfredo Basil Pasta Dinner 15 Minute Gluten-Free Pasta with Garlic Ricotta and Tomatoes Gluten-Free Instant Pot Spaghetti Bolognese

Prep Time icon Prep Time 5 Minutes
Difficulty icon Difficulty Beginner
Cook Time icon Cook Time 20 Minutes
Serves icon Serves 4

Gluten-Free Ham and Cheese Fritters

Enticingly addictive Gluten-Free Ham and Cheese Fritters - light and pillowy with lightly crispy coating and filled with ham and cheddar chunks.  Finger food is always a favourite, especially when it is filled with melted cheese and pieces of ham throughout.

What is a fritter?

Fritter is a light dough filled with savoury or sweet filling and then fried. The sweet filling can be fresh fruit or jam. For the savoury fritters, they can be filled with so many different things - veggies, meats, cheese or just herbs. These gluten-free fritters are savoury filled with cheddar cheese, ham and a pinch of rosemary.  The fritter dough is made simply by mixing everything together. Once the dough is made, it is then deep-fried. I know the word fried is not very appealing. The good thing is, these gluten-free fritters absorb very little oil. And besides, indulging once in a while, especially during these difficult times is ok. You will find it's hard to stop with just one, they are that good. What I love about fritters they are such a versatile food. You can serve them as finger food at dinner parties, enjoy them with hearty soups and stews, or an anytime snack. My favourite way to serve them is with fresh tomato marinara sauce. The two foods are meant to be together. If you are not a fan of ham or cheese, you can use steamed veggies, chickpeas, fresh herbs, prosciutto, or turn them into something sweet by adding raisins and a little maple syrup or chopped fresh fruit. Either way, this is an excellent basic gluten-free fritter dough recipe that you can use with your favourite add-ins. If you are looking for finger food, please check out our selection of gluten-free food to share recipes. I am sure you will find something to enjoy or inspire you to create your version. Enjoy!

Prep Time icon Prep Time 10 Minutes
Difficulty icon Difficulty Easy
Cook Time icon Cook Time 20 Minutes
Serves icon Serves 30 fritters

Gluten-Free Cranberry Oat Scones

If you love scones, you will cherish these Gluten-Free Cranberry Oat Scones. They are buttery, lightly sweetened, spiced with nutmeg and cinnamon and filled with slightly tart cranberries. The mix of ingredients in these scones creates a better scone than the one you would get from a bakery. Everyone must have at least one scone recipe they love. This gluten-free cranberry oat scone is the recipe for me. The texture is so perfect, not dry or one that crumbles. It is buttery, sort of flaky and light. The gluten-free scones are always best when slightly warm right out of the oven. I can't describe how delicious they are. They have a perfect scone texture, and the cranberries add just the right amount of zesty-sweet flavour. These mega delicious gluten-free oat scones are made with oats, making them wholesome with a rustic flair. It's like having a bowl of oatmeal for breakfast except better and more satisfying. Most scones are made just with flour, so there isn't a great amount of nutrient-packed ingredients. In addition to oats I have also added flaxseed, a seed rich in omega 3 fats, fiber and protein. So all in all, this scone is a healthier choice than most, and it tastes delicious!

5 secrets to your best oat scones.

The butter must be super chilled. To achieve this, place the butter in the freezer for 10 minutes before use. The butter should be grated on a box grater. Do not try to crumble it with your fingers into small pieces. By grating the butter, you will have even-sized chunks of butter, and they will mix well with the other ingredients. Do not overwork the dough. If you overwork the dough with your hands, the butter will start melting from the heat of your hands, making the scone texture hard and dry. The butter must melt in the oven to achieve the perfect, slightly crumbly scone texture. The scones should be placed in the freezer for 10 minutes before baking. By doing this, the texture of the scones will be flakier and lighter. The dough should be sliced into even pieces leaving one inch space in between each piece. This is done for two reasons. The scones will bake evenly, and you allow for any spreading of the scones. Following these five steps, you will have the best scones, and this may become your favourite scone recipe. Are you looking for a savoury gluten-free scone recipe? Please check out our most downloaded recipe, the gluten-free rustic bacon and cheese scone.

Difficulty icon Difficulty Easy

Upside-Down Pear Dutch Baby – Gluten-Free

You will LOVE this beautiful Upside-Down Pear Dutch Baby - it is so incredibly delicious! The lightly scented pears with cinnamon are caramelized and nestled in light and pillowy pancake-like gluten-free cake.

What is an upside-down dutch baby?

I wanted to create a dessert using fresh pears with very little work. It is one of those days where I have been super busy shopping for ingredients and scheduling my recipes for the next few weeks. So here comes upside-down pear dutch baby. The recipe is sooo easy!! A typical dutch baby is a large German pancake made in a cast-iron skillet often topped with fruit or savoury toppings. So, this recipe is based on the same technique but with a few changes.

This recipe is made simply, and all in the same pan!

First, I briefly cooked the pears in butter, cinnamon, fresh lemon juice and a little coconut sugar. To do this, I used the same 8-inch round cake pan that I will be using to bake the dutch baby in making it for easy cleanup :-) While the pears are softening, this takes about 3 minutes I placed all the remaining ingredients into a blender and whipped it up. As soon as the pears were ready and still hot, I poured the batter over the pears and immediately placed it in the oven to bake. The temperature of the pears is very important for the best results! You must add the batter as soon as the pears finish cooking. Once the upside-down dutch baby is finished baking, you flip it onto a plate. By doing this, you will showcase the beautifully caramelized pears. What I love about this dutch baby, all you taste is caramelized pears and a light and fluffy pancake-like cake. Perfection! The best part, although I made this to be a dessert, the gluten-free upside-down pear dutch baby is perfect for brunch or a special occasion breakfast! And I always add vanilla bean ice cream. It melts right into the pears. YUM! Another recipe you may want to check out is the Gluten-Free Apple Sponge Cake With Almond Topping  

Prep Time icon Prep Time 5 Minutes
Difficulty icon Difficulty Beginner
Cook Time icon Cook Time 20 Minutes
Serves icon Serves 6

Gluten-Free Strawberry Oatmeal Bars with Chocolate

The easiest recipe for Gluten-Free Strawberry Oatmeal Bars with Chocolate. The bars are made with fresh strawberries making them wholesome and giving them a fresh strawberry flavour. The addition of chocolate is a game changer in this recipe, because it changes a simple oat bar to a delicious dessert. This strawberry oatmeal bar recipe is for one of those times when I am craving a dessert but don't feel like fussing in the kitchen. This is why this recipe is perfect. The recipe couldn't be easier, and it has the two ingredients that we love, strawberries and chocolate. When you combine strawberries with chocolate, magic happens, well, at least it does for me. I know I am talking about a dessert, but this is truly a breakfast bar or a snack on the go. The oats add plenty of protein and fiber, making this a satisfying, hearty bar. When I serve the oatmeal bar for a dessert, I add vanilla bean ice cream…YUM! I know you already love the gluten-free oatmeal squares with pineapple and coconut and the gluten-free oatmeal cookies, so I thought I would add an oatmeal bar to my list of recipes that uses oats as the primary ingredient.

Few notes about gluten-free oatmeal bars.

When following a gluten-free diet, you must use certified gluten-free oats. Oats are naturally gluten-free, but they are often grown in fields next to wheat and are easily contaminated with gluten. Certified gluten-free oats are grown on dedicated fields; and are harvested, stored, transported and processed in dedicated gluten-free facilities and you can be certain that they are gluten-free. For me, I always buy certified gluten-free products whenever available. Leftovers can be stored up to seven days when refrigerated. The gluten-free strawberry oatmeal bars freeze beautifully, but they must be tightly wrapped with plastic wrap before you freeze them. Using frozen strawberries does not work in this recipe. They are too watery and soggy and take away from the fresh strawberry flavour that this oatmeal bar should have. For the chocolate topping, make sure the chocolate is gluten-free. For the best chocolate flavour, use a good quality gluten-free chocolate bar and chop it into small chunks. However, the chocolate chips are good too. If you want to double the recipe, use a 9x13-inch baking pan and add an extra tablespoon of butter to the recipe.

Prep Time icon Prep Time 10 Minutes
Difficulty icon Difficulty Beginner
Cook Time icon Cook Time 40 Minutes
Serves icon Serves 12

Creamy Chicken Mushroom and Rice Soup

Creamy Chicken Mushroom and Rice Soup - the rich yet perfectly balanced flavours make this incredibly delicious soup outstanding. If you ask me, nothing beats a creamy chicken and mushroom soup. The tender chicken is cooked in the most flavourful mushroom broth, with a hint of thyme and lemon zest. To make this soup thick and creamy, I added parmesan, cream and rice. There is so much flavour going on in this decadent creamy soup.

How is this soup different from most creamy soups?

First, the soup is made from scratch, so you don't have to add store-bought broth. The rich flavour in this soup comes from a combination of fresh and dried mushrooms. But it is the dried mushrooms that add earthy savoury flavour to the broth. You can't beat it. For the rice, I wanted to add something different, so I used two varieties of rice, wild and long grain. The wild rice takes time to cook, so it is excellent rice to add to soups while the soup is cooking. The long-grain rice is cooked separately because I did not want to take away from the flavour of the broth. If you have any leftover rice, this would be a good way to use up leftovers. For the creaminess, it is the parmesan that is the star in this recipe. The cheese adds flavour and makes the soup creamier in addition to the cream. And I always throw a piece of parmesan rind into the soup while it's cooking, it adds extra flavour. For the herbs, I used thyme. Thyme is one of those herbs that you just have to add to mushrooms because it brings the natural earthiness out of the tasty mushrooms. If you have lemon thyme, even better. Another ingredient that may be unusual in creamy soups is the lemon zest. The zest makes all the difference in terms of flavour in this soup. It is a must add ingredient. I promise you the flavour in this soup will exceed your expectations! Need more soup recipes? No problem, we have plenty of delicious gluten-free soup recipes for you to check out!

Prep Time icon Prep Time 15 Minutes
Difficulty icon Difficulty Easy
Cook Time icon Cook Time 45 Minutes
Serves icon Serves 6

Gluten-Free Garden Flatbread

Gluten-Free Garden Flatbread - a veggie forward recipe with ooey gooey cheese and fresh veggies bursting with flavours baked in a gluten-free soft flatbread. This is a remarkably tasty fool proof flatbread recipe perefect for beginners and experienced bakers alike.

What is flatbread?

We all love pizzas, so how is flatbread different? The simple answer flatbread is a flat bread :-) Flatbread is typically made without yeast, and the three basic ingredients are flour, salt and water—the flatbread thickness varies from super thin to thick. The thicker the flatbread, the softer the bread should be. However, this is a gluten-free flatbread, so mixing just flour, salt and water would make the bread flavourless. I also wanted the bread to be light and pillowy, so I added yogurt, olive oil and eggs. To add some flavour, I used fresh parsley and garlic. 

Toppings for garden flatbread.

I wanted this gluten-free flatbread to boast an array of flavours. The bread is ideal for toppings, and the more, the better. To start, I wanted a flavourful cheese, so I used smoked gouda cheese. I love the smokiness of this cheese, it adds so much flavour. However, you can use any good melting cheese that you like or have on hand. Then comes the fun part - the veggies. Since I used a smokey cheese, I choose vegetables that have milder flavour such as asparagus, cherry tomatoes, green onions and for saltiness I added olives. But you can use just about any veggie you like just let your imagination run

When to serve garden flatbread?

Garden flatbreads are a hot new baking trend. They are beautifully made with a rainbow of coloured veggies and are easy to do. What I love about the flatbread you can serve it as a snack, an appetizer, replace a pizza, replace a sandwich and you can pile as many of your favourite veggies on top as you like. For leftovers, pop them in a hot oven for five minutes, just long enough to heat the cheese. YUM! How about a pizza tonight? If you are in the mood to bake something more then a flatbread, check out these gluten-free pizza recipes.

Prep Time icon Prep Time 15 Minutes
Difficulty icon Difficulty Easy
Cook Time icon Cook Time 25 Minutes
Serves icon Serves 6 - 8

Mexican Chicken Rice Soup

This Mexican Chicken Rice Soup is anything but boring - The soup is made with fresh poblano peppers, tomatoes, chicken, corn, onions, garlic, jalapeno peppers, fresh spinach and of course rice. For flavours, I used typical Mexican spices such as cumin, chilli powder and oregano. To finish the soup, I added fresh cilantro and lime juice. This soup to me is → happy food :-) Chicken and rice is a classic soup combination, perfect when you need a pick me up or feeling under the weather. This soup delivers healing properties making you feel cozy all over. It's a perfect everyday healthy soup.

Few things to know when making Mexican chicken rice soup.

To start, the rice has to be cooked first. You may ask why not cook it in the soup with everything else? The reason is, if you add the uncooked rice into the soup, the rice will absorb most of the broth, and you will have a risotto instead of soup. Then again, if you added just boiled rice to the soup, although the soup broth is flavourful, the plain rice will make the soup bland. So, the rice has to be cooked in a flavourful broth first. You can cook the rice in a chicken broth, but it is not necessary if you add cumin, bay leaf and lime zest as it calls in this Mexican chicken rice soup recipe. The rice will be so flavourful you will want to eat it without adding it to the soup. For the soup, it is pretty straightforward, except for the poblano peppers. If you can't find poblano peppers use green peppers. For the peppers, we must remove the skin. To do this, place the peppers under a broiler or open flame until they start to char. Then, once they are slightly cooled, the skin comes off very easily. Remove the seeds and chop. For the chicken it must have bones, I used thighs, the meat is juicier than the breast. It is mostly the bones that flavour the broth, this is why you don't have to add store-bought chicken broth. The bones are later removed, and the chicken meat is chopped. At the very end, the cooked rice is added. The soup is brought to a boil and then immediately removed from the heat. Now you add the cilantro, spinach and lime juice. And this is how you make the best Mexican chicken rice soup. But, we mustn't forget about the toppings, because this soup is a meal in a bowl once you add the various fresh toppings. Enjoy! One of my other Mexican soup favourites is the fajita chicken soup.

Prep Time icon Prep Time 15 Minutes
Difficulty icon Difficulty Easy
Cook Time icon Cook Time 35 Minutes
Serves icon Serves 6 - 8