Gluten Free

Gluten Free Chocolate Chip Blondies

These grain free blondies are absolutely delish, and you'd never guess their secret ingredient after tasting them- cannellini beans! 

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Ingredients:

Cooking Spray
1    can (15 oz) cannellini beans, rinsed and drained
1/2    cup peanut butter or nut butter of your choice
1/3    cup pure maple syrup
2    teaspoons vanilla
1/2    tsp Kosher salt
1/4    teaspoon baking powder
1/4    teaspoon baking soda
1/3    cup combination chocolate chips and chocolate chunks

See the entire recipe and directions at Hello to Fit.

Three Ingredient Flourless Banana Bread Cookies

These simple cookies are a delicious and healthy treat or snack on the go- they're great for kids too!

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Ingredients:

2 large overripe bananas, mashed
1 cup gluten free oat bran (can sub for rolled or quick oats)
4 T smooth almond butter (can sub for any nut butter of choice)
Add ins of choice- Chocolate chips etc

See the entire recipe and directions at Big Man's World.

Confetti Quinoa and Chickpea Lettuce Wraps (Vegan)

This makes an absolutely gorgeous, healthy lunch! Replacing tortillas with lettuce leaves reduces your carb load and adds an extra boost of health!

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Ingredients:

2 cups cooked quinoa
1½ cups cooked chickpeas
1 cup diced bell pepper
1 cup shredded kale
1 cup diced carrots
1 cup diced celery
2 tbsp chopped chives
2 tbsp lemon juice
2 tbsp hemp oil (olive, avocado, flax, or sacha inchi oils are also fine)
1 tsp dijon mustard
Sea salt to taste
Black pepper to taste
16 romaine lettuce leaves

Read the entire recipe and directions at The Full Helping.

Curried Cauliflower Rice Kale Soup

The cauliflower in this soup helps to make this a nice, substantial soup while still being low in calories. Plus the recipe is both Paleo and vegan!

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INGREDIENTS:

5-6 cups of cauliflower florets (about 3-4 cups when "riced'). See notes.
2- 3 tbsp curry powder or curry seasoning (turmeric should is usually included in the curry seasoning/powder)
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp sea salt
2-3 tbsp olive oil for roasting
3/4 cup red onion chopped
1 tsp minced garlic
2 tsp olive oil or avocado oil
8 kale leaves with stems removed and chopped
2 cups (5oz) chopped carrots
4 cups broth (vegetable or chicken if not vegan)
1 cup almond milk or coconut milk (the drinking kind works best and is smoother).
1/2 tsp red pepper or chili flakes (use less if you don't want as spicy)
1/2 tsp black pepper
salt to taste after cooking

See the entire recipe and directions at Cotter Crunch.

Perfect Paleo Lemon Bars (GF & Nut Free)

These are a delicious, fresh tasting treat for gluten-free and Paleo diets! They're definitely a crowd pleaser!

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Ingredients
Crust:
1/4 cup raw honey
1/3 cup ghee room temp*
1 egg room temp
1 tsp pure vanilla extract
2/3 cup coconut flour
1/4 cup tapioca flour
1/8 tsp sea salt
grated zest of 1 lemon

Filling:
1/2 cup fresh squeezed lemon juice about 4 lemons
Grated zest of one lemon
1/3 cup + 1 Tbsp raw honey
3 eggs plus 1 yolk
1 Tbsp tapioca flour
1/2 tsp coconut flour

See the entire recipe and directions at Paleo Running Mama.

Spring Risotto with Brown Rice and Asparagus

Spring is nearly here, and delicious young shoots of asparagus can be found in the grocery store! This is a wonderful risotto recipe that uses whole grain brown rice instead of the processed white rice found in most risotto recipes. It makes a great side dish or light dinner!

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1 tablespoon olive oil
1 tablespoon butter
½ Vidalia onion, diced
2 cloves garlic, minced
1 cup brown rice
2 cups chicken broth (or vegetable broth if vegetarian)
¼ cup 1% milk
1 bunch fresh asparagus, cut into 1-2 inch pieces using only the top ¾ of stalk
¼ cup grated Parmesan cheese
salt and pepper to taste

See the entire recipe and directions at Tastefully Julie.

Coconut Flour Chocolate Chunk Bars (GF, DF, & Paleo)

These healthy dessert bars are gluten free, dairy free, and suitable for a Paleo diet- plus they're absolutely delicious!

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INGREDIENTS:

1/4 cup melted coconut oil
1/3 cup honey, agave nectar or maple syrup
2 teaspoons vanilla extract
2 eggs, slightly beaten
¼ cup unsweetened almond milk
1/2 cup coconut flour
½ teaspoon baking soda
¼ teaspoon salt
3 oz your favorite dairy-free dark chocolate bar, coarsely chopped
1/2 cup coconut flakes, optional

Gluten Free Baking Contest Winner: Apple Dumplings with Cinnamon Glaze

This recipe was the Kid's Choice Winner for our Gluten Free Baking Contest made by Denise Jean! It was absolutely delicious and is definitely one to try!

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Pastry Ingredients:

2 c. gluten-free flour blend

1 c. shortening

4-5 tbs. water

Directions:

Cut shortening into flour. Add water one tablespoon at a time to form a ball.  Roll dough flat between two pieces of parchment paper.

 

Filling Ingredients:

6 granny smith apples, peeled and cored

2 tbs. brown sugar for each apple

1 tbs. butter for each apple

 

Directions:

Place apples in pan and add brown sugar and butter into the core of each apple.

Form the dough around each apple in the pan.

Bake at 425 degrees for 20 minutes and then reduce heat to 350 degrees and cook an additional 35-40 minutes.

 

Cinnamon Glaze:

1 c. powdered sugar

1/8 tsp. cinnamon extract

1-2 tbs. Half and half

 

Directions:

Mix ingredients together and drizzle over warm apple dumplings.  Enjoy!

Gluten Free Baking Contest Winner: Carrot Cake

This recipe won First Prize for our Gluten Free Baking Contest!  The recipe was made by Jessie Gramont and it was completely amazing!  Please forgive our poor photography!
 

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Ingredients:

2 cups gluten free all purpose flour blend
1 ½ gluten free sugar
1 cup canola oil
3 large eggs
2 teaspoons baking soda
3 teaspoons baking soda
1 tablespoon ground cinnamon
½ teaspoon salt
1 cup crushed pineapple with juice
2 cups finely shredded carrots (about 6 large carrots, peeled)

Directions:

  1. Preheat oven to 350 degrees
  2. Mix together sugar, oil, and eggs in one bowl and set aside.
  3. In another bowl, mix gluten free flour, baking soda, and salt.
  4. Combine the wet ingredients with the dry ingredients.  Once that is all mixed, then add the crushed pineapple with the juice and the shredded carrots.
  5. Grease two 8” round pans, and divide the mixture evenly between the two pans.
  6. Bake at 350 degrees for 40-45 minutes or until the cake tester comes out clean.  
  7. Cool and then frost with the cream cheese frosting below and enjoy!

 

Cream Cheese Frosting Recipe

8 oz. block of cream cheese, softened
1 stick (or ½ cup) of salted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Chopped walnuts or pecans (optional)

Directions: 

Cream together butter and cream cheese.  Slowly add in powdered sugar and vanilla until it becomes smooth and creamy.  Frost gluten free carrot cake and decorate with chopped nuts (if desired) and enjoy!
 

Gluten Free Baking Contest Winner: Chocolate Lovers Dream Cupcakes

This recipe won Second Prize for our Gluten Free Baking Contest!  The recipe was made by Mary Dabrowski and it was ridiculously good! If you like chocolate, you absolutely must try these- plus they’re dairy free too! Please forgive our poor photography!

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Ingredients:

2 c. sugar
1 ¾ c. Bob’s Red Mill GF All Purpose Flour
¾ c. Hershey’s cocoa
1 ½ tsp. baking soda
1 ½ tsp. baking powder
1 tsp. salt
¾ tsp. Bob’s Red Mill xantham gum
2 eggs
1 c. Almond Breeze almond milk
½ c. canola oil
2 tsp. Madagascar vanilla extract
1 c. boiling water
 
Directions:
Preheat oven to 350
Combine dry ingredients in a large bowl.
Beat in eggs, milk, oil, and vanilla.  Beat on medium speed for 2 minutes.
Stir in boiling water (batter will be on the thin side).
Pour into cupcake pans ¾ full (cupcake liners are recommended), and bake for 17-20 minutes.
Note: They are done when a wooden toothpick comes out clean.
Cool completely before filling and frosting.
 

 

Chocolate Lovers Dream Frosting

Ingredients:

½ c. Earth Balance Soy Free Buttery Sticks
2/3 c. Hersheys cocoa
3 c. powdered sugar
1/3 c. Almond Breeze almond milk
1 tsp. Madagascar vanilla extract
½ tsp. Kraft minute tapioca (optional)
 
Directions:
Melt butter, then stir in cocoa
Alternately add powdered sugar and almond milk beating to a spreadable consistency.
Note: Add small amounts of powdered sugar or milk to create the thickness you desire.
You may tapioca to thicken frosting- it helps to thicken frosting without making it too sweet.
 

 

Chocolate Lovers Dream Cupcake Filling
 
Ingredients:

8 oz. Tofutti brand cream cheese (GF and Dairy Free)
3 to 3 ½ tbs. Earth Balance Buttery Sticks
½ tsp. Madagascan vanilla extract
2 ½ c. powdered sugar
2 ½ tbs. Hershey’s cocoa (sifted)
 
Directions:
Whip cream cheese and butter until smooth and fluffy, about a minute.
Add vanilla and powdered sugar then sift in cocoa mix until smooth.

Gluten Free Baking Contest Winner: Gluten Free Cookies with Salted Pecans

This recipe won Third Prize for our Gluten Free Baking Contest!  The recipe was made by Caryl Zierbes and we all loved them!  Please forgive our poor photography!

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INGREDIENTS:

1 ¾ cup Gluten-Free Flour Blend (see recipe below)
1 teaspoon baking soda
¾ teaspoon xanthan gum
½ teaspoon salt
8 tablespoons unsalted butter, melted
¾ cup packed light brown sugar
1/3 cup granulated sugar
1 large egg
2 tablespoons whole milk
1 ½ tablespoons vanilla extract
1 cup gluten-free semi-sweet chocolate chips
¾ cup chopped toasted pecans
6 wrapped caramels, chopped (I used Fannie May’s) (optional)
Sea Salt, coarse (optional)

  1. To toast pecans, heat oven to 300 degrees. Line a baking sheet with parchment paper. Starting with about 2-4 ounces of raw pecan halves, place on baking sheet and toast in oven for 10 minutes. Remove from oven and remove nuts frim the baking sheet to prevent residual cooking. When the nuts have cooled, give them a rough chop to prepare for use in the cookies.
  2. Next, whisk flour blend, baking soda, xanthan gum, and salt together in medium bowl; set aside. 
  3. Whisk melted butter, brown sugar, and granulated sugar together in large bowl until well combined and smooth. 
  4. Whisk in egg, milk, and vanilla and continue to whisk until smooth. 
  5. Stir in flour mixture with rubber spatula and mix until soft, homogeneous dough forms. Fold in chocolate chips and pecans. Cover bowl with plastic wrap and let dough rest for 30 minutes. (Dough will be sticky and soft.)
  6. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using a medium ice cream scoop, about 1 1/2 tablespoons, portion dough and space 2 inches apart on prepared sheets. Add several caramel pieces to the top of each cookie. Sprinkle each cookie with ¼ teaspoon of coarse sea salt.
  7. Bake cookies, 1 sheet at a time, rotating sheet halfway through bakingtime, until edges are golden brown and have begun to set but centers are still soft, 10- 11 minutes.
  8. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. 
  9. Serve warm or at room temperature. (Cookies are best eaten on day they are baked, but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 1 day.)

This recipe has been adapted from America’s Test Kitchen.

 

 

Gluten Free Flour Blend from America’s Test Kitchen

24 ounces white rice flour
7 ½ ounces brown rice flour
7 ounces potato starch
3 ounces tapioca starch
¾ ounce non-fat dry milk powder
Whisk all ingredients together in a large bowl. Store the blend in an air-tight container. It can be refrigerated up to 3 months.

Gluten Free Baking Contest Winner: Lemon Blueberry Muffins with Cream Cheese Frosting

This recipe won Honorable Mention as well as our Kid's Choice Award for our Gluten Free Baking Contest!  The recipe was made by Tommi Sellers and was absolutely delicious!  Please forgive our poor photography!

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INGREDIENTS:

For the Lemon Blueberry Cupcakes:

1 and 3/4 cups Bob’s Red Mill Baking Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup full-fat sour cream
3 tablespoons fresh lemon juice, divided
3/4 cup fresh or frozen blueberries, if using frozen do not thaw first
1/4 cup butter, at room temperature
3/4 cup granulated sugar
1 large egg
2 teaspoons finely grated lemon zest

For the Lemon Cream Cheese Frosting:

1/2 cup (1 stick) unsalted butter, very soft
(1) 8 ounce block full-fat cream cheese, very soft
5 cups confectioners' sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/8 teaspoon lemon extract (optional, but really amps up the lemon flavor)

Instructions:

  1. Preheat oven to 350 degrees.
  2. In a medium bowl combine 1 and 3/4 cups of the Bob’s Red Mill Baking Flour, baking powder, baking soda, and salt; set aside. In a separate bowl combine the sour cream, and 2 tablespoons of the lemon juice; whisk well to combine and set aside.
  3. In a large bowl using a handheld electric mixer, beat the butter on medium speed until smooth and creamy, about 30 seconds. Add in the granulated sugar and beat until well combined. Add in the egg and mix well. Reduce the mixer speed to low. Add in 1/flour mixture and mix until just combined (this should take about 5 seconds). Add the sour cream mixture and mix until just combined. Using a rubber spatula, fold in the floured blueberries (and any excess flour in the bowl) and lemon zest.
  4. Spoon the batter into the prepared muffin cups, filling them 3/4 of the way full. Bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. 
  5. For the Lemon Cream Cheese Frosting:
  6. In a medium bowl using a handheld electric mixer, beat the butter and cream cheese on medium-speed until smooth and creamy. Reduce the speed to low and gradually add in the powdered sugar and lemon juice, beating until light and fluffy, about 2 minutes. Add in the vanilla extract, lemon extract (if using); beat until smooth.

Roasted Green Beans, Mushrooms, and Onions

Forget the gross canned green bean casserole this Thanksgiving and wow your guests with these gourmet (and simple to make) green beans for a fresh take on the Thanksgiving staple!

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1 1/2 lb. green beans, trimmed
1 medium red onion, sliced into rings
8 oz. cremini mushrooms, sliced
8 tbsp. extra-virgin olive oil, divided
kosher salt
Freshly ground black pepper
1 c. fresh bread crumbs or panko bread crumbs (use gluten-free if desired)
1/2 tsp. dried oregano
1/2 c. freshly grated Parmesan
Juice and zest of 1 lemon

See the entire recipe and directions at Delish.

Quinoa Stuffed Peppers

This recipe is delicious and makes wonderful use of the peppers and tomatoes available at Farmer's Markets- plus it's gluten free!

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Ingredients:

1 cup quinoa, rinsed thoroughly and drained
2 cups filtered or spring water
1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
½ cup fresh flat-leaf parsley, chopped
1 pint grape or cherry tomatoes, halved
¾ cup kalamata olives, pitted and sliced (see note)
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil, plus more as needed
1 clove garlic, minced
1/2 teaspoon chili powder, plus more as needed
¼ teaspoon sea salt, plus more as needed
¼  teaspoon turmeric
4 large sweet red, yellow, or orange peppers
Chopped fresh flat-leaf parsley, for garnish (optional)

See the entire recipe and directions at Laura Theodore.

One Bowl Lemon Cake

This is an amazing, low sugar cake recipe that's perfect for summer! 

Ingredients:

1/3 cup lemon juice
zest of one lemon
3/4 cup water
1 tbsp pure vanilla extract
1/4 cup + 2 tbsp yogurt, such as coconut milk yogurt
1/3 cup oil (60g)
2 cups spelt, white, or GF all-purpose flour
3/4 tsp each: baking soda and salt
1 cup unrefined sugar or xylitol
Optional Frosting: Beat together just the thick cream from two cans of coconut milk with 2 tsp lemon juice, pinch stevia or 6-8 tbsp powdered sugar, and 2 tsp lemon zest

See the entire recipe and directions at Chocolate Covered Katie.

Collard Greens Wrap – Great for Reducing Carbs

This is less of a recipe than a helpful tip to pass on. My husband has been trying to reduce his carb intake, and our one downfall is tortillas. Well, we’ve discovered that collard greens make a fantastic substitute for tortillas (or sandwich bread) for anyone trying to reduce their carb intake (they’re also nice for gluten free diets). They’re tasty and sturdy to hold any fillings, and they’re absolutely chock full of nutrients.

Honest Fare has a great tutorial on how to prepare collard greens for using in wraps on their website (along with a nice recipe), here. Another nice thing about using collard greens is that they last a long time in the fridge, even when made in advance with fillings for lunches.
 

Lemon Turmeric Quinoa

Turmeric is a fantastic anti-inflammatory spice, and this recipe is an easy (and delicious) way to add a bit more to your diet; plus this recipe only uses 5 ingredients, so it's simple to put together!

3 cups cooked quinoa (from 1 cup uncooked)
1 teaspoon coconut oil
Juice and zest of 1/2 a lemon (about 1 tablespoon juice, 1 teaspoon zest)
1 1/2 teaspoons turmeric powder
1/4 – 1/2 teaspoon salt

optional add-ins: chopped green onions, Thai basil, ground black pepper, cashews, etc.

Read the entire recipe and directions at Simply Quinoa.

Tuscan Toasted Red Quinoa Pilaf

If you've never had red quinoa, this recipe is a perfect way to serve it.  Red quinoa has more fiber than regular white quinoa, and while both varieties are great for you, if you haven't tried the red variety, it's a real treat!

Quinoa is a wonderful, high protein ancient grain that is also gluten free.  The Ancient Grains brand we carry is washed and pre-rinsed so it's ready to cook.  Quinoa should always be rinsed before preparing, but since the grains are tiny it can be a real challenge with most colanders, so the kind we carry at the store saves you a step!

2 cups red quinoa
4 cups lower-salt chicken or vegetable broth
2 Tbs. vegetable oil
1 large yellow onion, chopped (about 2 cups)
1 Tbs. minced garlic
1 medium lemon, finely grated to yield 1 tsp. zest and squeezed to yield 2 Tbs. juice
2 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup chopped oil-packed sun-dried tomatoes
1/2 cup chopped fresh basil

Read the entire recipe and directions at Fine Cooking.

 

Low Carb Zucchini Lasagna (dairy free)

Zucchini is such a versatile ingredient, and it makes a fantastic substitute for lasagna noodles in this recipe for a delicious, grain free meal!

Ingredients:

3 medium zucchini
2 1/2 cups tomato pasta sauce
14 oz firm tofu
1 tsp salt, plus extra for the zucchini
1/2 tsp onion powder
1/4 tsp garlic powder
1/3 cup nutritional yeast or parmesan, optional
1 cup shredded mozzarella (Daiya vegan shreds are a fantastic dairy free option)

To make this recipe even easier, you can substitute Tofutti's "Better Than Ricotta" that we have available in our store's refrigerated section.  

See the entire recipe and directions at Chocolate Covered Katie.

 

Hearty Flax Seed Pancakes

Flax seeds are full of good fiber and omega-3 fatty acids!  These make a delicious, hearty breakfast that satisfies for hours.

1/4 cup ground golden flax seed meal
1 large egg
1 Tablespoon nut milk or use water
1 teaspoon lemon juice or 1/2 teaspoon apple cider vinegar
1/4 teaspoon baking soda
1/4 teaspoon vanilla extract
tiny pinch sea salt

optional: dash of cinnamon & nutmeg
optional: a little sweetener of your choice
add to skillet/pan: a little organic vegetable shortening or any cooking fat/oil

See the entire recipe and directions at Forest and Fauna.