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    You are in: Home / Cookbooks / Dairy/Wheat Free (or almost)
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    59 recipes in

    Dairy/Wheat Free (or almost)

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    An eggy, buttery, oven pancake. This looks so good, I can't wait to try it. Putting the recipe hear for safe keeping. I got it off Erin's kitchen blog. Hope she doesn't mind. Update: Finally got to make this deliciously ooey, gooey pancake. I also added a dash of vanilla and would also recomend decreasing the butter to about 6 tbs from 8. I also preheated the oven to 400 degrees to melt the butter and then decreased the temp to 350 when I put the batter in. Oh so yummy! I will update the ingredients below so that the nutritional information is correct.

    Recipe #242064

    1 Reviews |  By Zameera

    These are EVERYONE'S favorite in EVERY occasion!! They're VERY easy to make yet VERY tasty! Kids LOVE it! I usually triple the recipe because my family could finish it in a blink of an eye! Sometimes when I'm lazy, I just dump in a bar of butter and a bottle of honey but they would still turn out great! This recipe is created by a Malaysian celebrity chef if I'm not mistaken. I don't know how many cups this recipe will yield. The 50 cups is just an estimate. You can add mixed fruit if you like. Good luck!

    Recipe #242108

    This flour mix is the best I've found for making anything gluten free. This is what I call my All-Purpose flour mix. See my pancake recipe, omg, so yummy! I have no idea on # of servings, so don't pay attn to that number. It truly depends on what you use it for. Works great in Recipe #1491159 and Recipe #95475!

    Recipe #214986

    Since our household became 'Gluten Free' I've had to radically change my cooking. One challenge I've finally conquered was a good pie crust pastry that would hold together and act like my old wheaten one did! Our non GF friends reckon they can't tell the difference. Warning: Some cheap Chickpea Flours can be bitter, so buy a good quality one. This recipe is good for a 25cm (9") round pie dish.

    Recipe #194441

    This recipe is so easy because you don't have to cook the rice first. My whole family loves it.

    Recipe #192661

    Soccas are a garbanzo flour pizza-like flatbread from the Southeastern France. It is naturally and traditionally gluten-free and easy to make. They can be served with any kind of topping... Try it with Kalamata Tapenade ("Recipe #156988"), ratatouille, or sauteed vegetables and herbs. The best one I've ever had was topped with carmelized onions, black olives and anchovies. Adapted from a recipe by Mark Bittman of the New York Times. Gluten-free - Dairy-free - Kosher: Pareve. This recipe makes 1 large socca pancake, the diameter of a 10" cast iron pan. When sliced into quarters, it should serve 2 people as a main dish or 4 people as an appetizer.

    Recipe #189571

    1 Reviews |  By Elmotoo

    After much searching...I found a yummy Indonesian recipe that is not already posted here at Zaar. It looks very uncomplicated, not TOO exotic & delicious. If you make this before me (next week), please let me know what you think. This particular version was on somebody's blog...most of the other versions I found hadn't been translated!

    Recipe #188184

    5 Reviews |  By Bec

    Serve hot over noodles or rice. From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988. You can also simmer in a Dutch oven for about 1 hour or bake at 350 degrees for 1 hour if you are short on time!

    Recipe #128921

    I love this so much. Often i put it in cheap ramekins and pour melted butter over the top to give to friends, family and fetes. Cooking time includes chill time.

    Recipe #181462

    Recipe #181267

    These are really delicious, this is the first gluten free recipe that I created myself! They taste exactly like wheat containing gingersnap cookies. These are regulars on my Christmas cookie tray. When I first made them my family couldn't believe that they were gluten free.Plus they freeze really well!

    Recipe #174115

    These are a delicious treat. They look nice and they are easy to make...especially on hot summer days when I don't have to turn the oven on!!!PLUS they are gluten free and nut free!! I had to skip dinner the first time I made these because I ate so many during the making process, they didn't even get a chance to harden.

    Recipe #174150

    4 Reviews |  By Jen T

    This is a real "old" dessert that some may remember. A friend reminded me of it while chatting one night! This was made in a pot in the original recipe, but updated, it is really worth making in the microwave because it doesn't burn on the bottom and can be served from the dish it was cooked in.

    Recipe #129595

    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

    1 Reviews |  By dale!

    This cheesecake is gluten free and is also lower in fat than most cheesecakes.

    Recipe #74762

    1 Reviews |  By GinnyP

    A basic cake recipe adapted from Carol Fenster's, "Special Diet Celebrations".

    Recipe #52100

    This recipe is from Royal Prince Alfred Hospital Allergy Unit "Friendly Food for Life'. These are crisp lacy biscuits. Allow two biscuits only per tray as they set very quickly. They are best eaten the day they are baked.

    Recipe #148930

    This Serendipity favorite is a simple, no-bake pie. Its citrus flavor is perfect and refreshing for those really hot days. The book doesn't call for it, but I like to add the zest of one or two lemons, just for a little more lemon flavor. Remember to zest lemons before juicing. Time does not include refrigeration.

    Recipe #160032

    My celiac husband really missed crunchy noodles with his Chinese food, so we were thrilled when this recipe turned out so well.

    Recipe #158973

    A good friend of mine gave me a big bag of quinoa to celebrate the birth of my second son (forget baby clothes and toys - this girl knows how important food is to me!) and I was worried that it was too healthy to taste good. Was I ever wrong! I found this recipe in The Complete Canadian Living Cookbook as a variation of rice pilaf. I have made a version with couscous and enjoyed it, but always wished it was whole grain. This version tastes almost exactly like the couscous, but with the added benefit of whole grain and a pile of protein. It is now a regular side dish in our household and you can complement the taste of whatever else you're eating by varying the spices. If you've never tried quinoa before, this is the recipe to experiment with. Enjoy!

    Recipe #158578

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