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    You are in: Home / Cookbooks / Gluten-Free
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    343 recipes in

    Gluten-Free

    These recipes are either gf on their own, or I have made notations as to the adjustments I have made. As always, double check your ingredients.
    « Previous 1 2 3 4 . . . 16 17 18 Next »
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    Delicious moist gluten free cake. It's great with cream cheese icing, powdered sugar, or just plain.Plus it stays moist and tasty for days!!I found the cake to be a little bit crumbly, but it was so delicious it didn't matter.I got this recipe from one of Bette Hagman's recipe books.

    Recipe #174346

    This is a favourite in our house. All amounts are approximate - I often don't measure at all. The vegetable sauce is great on spaghetti too. Makes a 10" x 15" [25cm x 38cm] lasagne.

    Recipe #120935

    This cake is gluten-free, dairy-free, egg-free and vegan !

    Recipe #121029

    This is my son's favourite bread. He likes to eat it as soon as it's cooked or as toast the next day. It also makes an awesome salad sandwich. Various mehods of baking are given, choose a method that suits you.

    Recipe #122235

    My whole family loves this - even the gluten-free hating ones. This recipe makes a large loaf. To make a smaller loaf multiply all ingredients by 2/3.

    Recipe #122236

    This is one of my kids real favourites. I'll often throw in more apricots and almonds than the recipe calls for. This is a large loaf and can be reduced in size by multiplying all ingredients by 2/3 and reducing the cooking time by 10 minutes.

    Recipe #122237

    Pan Fry or Deep Fry with this breading mix adapted for Gluten Free cooking. We use it on chicken, fish, or veggies.

    Recipe #137878

    5 Reviews |  By Chey

    My Grandmother-In-Law gave me this recipe because so many of our family have celiac disease or are allergic to wheat. I love it so much, that I now use it for all of my pies. If you don't like almonds, you can use any other nuts instead

    Recipe #138940

    6 Reviews |  By Roosie

    I have been scouring the net to try and find a cornmeal crust that imitates the one from Capital Creations Pizza in Raleigh, NC. This one doesn't follow the ingredients in their pizza, but definitely sounds interesting anyway. Recipe from www.melborponsti.com

    Recipe #99290

    Found this on the internet- it is credited to Fred Peters.

    Recipe #96420

    These wheat-free, powerful muffins are hardy bits of nutrition and energy for a day of work and play. They are high in Omega-3's and can be adjusted according to diet needs. Use organic ingredients and make a special treat!

    Recipe #102710

    These bear no resemblance to hamburgers other than being delicious in a bun with the same sort of topping. The "batter" will keep, covered, in the fridge, for up to a week making this an extremely convenient and delicious lunch or quick supper dish, or you can make tiny ones and serve as an appetizer. NOTE: I continue to make these regularly, and not surprisingly, don't make them the same every time. I often omit the Jalapeno and ginger, and instead add an extra grated zucchini and a tablespoon of mild curry powder.

    Recipe #39600

    This is an excellent, excellent cake, although not inexpensive to make. You can make it dairy free, just don't use butter on the pans. It can also be made gluten-free, if you use rice flour. I have not given instructions for icing it, but it should be iced and generally presented quite formally; this is a special occasion cake. I like either a chocolate frosting or glaze on this. Also I have tinted and rolled out marzipan which I then cut with cookie cutters and used to decorate the iced cake. If I put a chocolate glaze on it, I like to add a thin layer of apricot jam over the cake first. "Go nuts!" (Prep time does not include icing or decorating the cake.)

    Recipe #67458

    This is a traditional Christmas favourite in our household. I make them in conjunction with Eggnog Shorties, which use up the egg yolks and also provide an excellent contrast in flavour and texture. These are not the most beautiful of cookies; they tend to come out mottled by the icing sugar used to roll them out, and to puff somewhat unevenly. So, just close your eyes as you munch. Mmmmmm.....

    Recipe #74367

    Whenever I take an assortment of cookies and bars anywhere, these are always the first thing to disappear. 'Nuff said. (But I will just add - cut them small, they are rich!)

    Recipe #74371

    This is a quick and easy side dish with a Chinese flair. I love glass noodles, also known as cellophane noodles, transparent noodles, or bean-thread noodles. They are made with mung bean starch, and are purchased as a stiff twiggy bundle. The bundles vary in size; this recipe calls for the smallest bundles available. When cooked they turn clear and slippery and soak up flavours most beautifully.

    Recipe #80451

    Useful when a vanilla flavor is desired but liquid flavoring can not be used or is not desireable. The powder is off-white and has the consistency of confectioner's sugar, with small brown-black flecks of vanilla. Great for sprinkling on desserts, drinks, and much more or for making pre-mixed baking mixes for cookies, cakes, and so forth. Also great for homemade vanilla ice cream because it adds little vanilla specks.

    Recipe #99603

    This caramel is very rich and gooey. It can be thinned with a little water to make a sauce for ice cream or it can be used as-is for a gooey candy filling. Great with apples too! Recipe can be doubled. Because the sugar can turn from caramel to burned rather quickly it is best to have all ingredients measured before starting.

    Recipe #99795

    Preparation time includes marinating time. Grilled chicken with peaches on salad greens and fried rice noodles; better than you'd think and easy to make! The main idea for this dish came from my wife who was in the mood for peaches. What can I say, it turned out to be a great idea! Now it's becoming a staple dish for us. Despite the oil called for in the recipe, it is actually a very healthful recipe because most of the oil is in the chicken marinade and does not actually end up in the food itself, which of course the nutrition calculator can not take into consideration. Makes a good main dish, a bit too much for a side salad.

    Recipe #100292

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