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    You are in: Home / Cookbooks / Recipes That Can Be Made Gluten Free
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    23 recipes in

    Recipes That Can Be Made Gluten Free

    These are recipes that I have found on this site that I have either changed to be gluten free or I found that are in fact already gluten free!
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    I searched and finally found this recipe on the internet. It is a copycat of the Bourbon Chicken sold in Chinese carry-outs in my hometown. This recipe is so good that my sons gobble it up leaving me just a spoonful. Their excuse was they thought I had eaten. Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.

    Recipe #45809

    Delicious and satisfying... I don't remember where this recipe comes from, but it's a pleaser! Easily doubled. Also, works well with gf pasta and sausage

    Recipe #32844

    These bacon-wrapped jalapeno poppers are UNBELIEVABLY good! You'll love them!

    Recipe #105670

    258 Reviews |  By Tish

    This is another great way to make something great ahead of time to thaw as needed or eat right now with little effort!

    Recipe #79944

    This is just a wonderfully tasty way to start off any good meal. But if your like my family and can't get enough of artichokes this becomes the weekend snack

    Recipe #33776

    This recipe came with my very first microwave 20+ years ago. It makes an easy, quick, no mess breakfast.

    Recipe #104248

    At the request of my lovely 12 year old daughter, I am posting these, one of her favorite foods. We searched for a recipe together and ended up adapting one to suit our tastes. Enjoy!

    Recipe #30977

    Rich, creamy, and comforting potatoes. Will go with anything.

    Recipe #75873

    Another recipe submitted by a co-worker for our chili cook-off at work. These were gone in nothing flat!

    Recipe #85201

    My husband, who is not Gluten Intolerant, and I have these every Saturday morning. He likes these better than ones made with "real" flour! This recipe is easily halved or multiplied, as needed. These are also excellent to use as sandwich bread, sloppy joe open-face bread, (better if you omit the sugar and use regular milk instead of buttermilk); strawberry shortcake, etc. Refrigerate any leftovers and warm about 15-20 seconds in microwave before filling with sandwich stuff.

    Recipe #54529

    These are so good. I have to make 2 dozen for my grandmother every Christmas and she refuses to share them. She actually hides them and pulls them out one at a time! I really have no idea how many this makes as I usually double or triple the recipe. Also it depends on how much of the center you like . UPDATE: some people have had difficulty with the filling being to runny....adding more powdered sugar is not going to alter the taste so feel free to add another 1/2 c to a cup with out worry :)

    Recipe #145411

    This sauce may be used with meatballs, ribs, chicken wings anything you desire, and may be doubled if desired but do increase the fresh garlic too much or the garlic flavor will be to strong, the chili flakes are only optional I like to add them in for some heat :)

    Recipe #79469

    These biscuits combine an adaptation of Roben Ryberg's biscuit ingredients from The Gluten-Free Kitchen with Cooks Illustrated's method for making biscuits. These are very white...if you liked the white, spongy things that you could buy at Kentucky Fried Chicken, you'll like these. Lately I've been substituting 1-1/4 cups brown rice flour mix for the two starches. It turns out really good with a little less white and a little more nutrition.

    Recipe #152283

    My friend Joanne brought this yummy appetizer to a New Year's Eve party and it was so good I just had to get the recipe! She was kind enough to share it will me, and I am sharing it with you :)

    Recipe #108383

    Easy homestyle meal that kids and teenagers absolutely love.

    Recipe #90685

    This recipe won first place in the Vegetarian Times reader's Thanksgiving recipe contest.

    Recipe #48359

    My kids saw this in Kraft's "What's Cooking magazine" and decided to make it for dessert when we had their teachers over for lunch. This is a simple make-ahead dessert that appeals to the eye and the stomach! Cook time is freezing time.

    Recipe #125152

    We made these eggs in my food science class in college. I thought, "Eeeww...yuck!" when I read the recipe. When I tried them, I couldn't get enough of them. I was eating them every morning for a month till I finally wore myself out with them. They are best with fresh garden tomatoes, but those crunchy ones at the market in January will work too because you're cooking them. PLEASE READ THE COMPLETE RECIPE AND REVIEWS (for hints and tips) BEFORE PREPARING!!

    Recipe #146058

    So easy but very delicious. They just fall off the bone. Broiling them first keeps them from being greasy. From the Rival Crock-pot Cookbook.

    Recipe #160798

    Moist and delicious!! Everyone raves about them. You probably should make a double batch because they disappear QUICKLY!

    Recipe #155150

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