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    You are in: Home / Cookbooks / Gluten & Dairy Free
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    8 recipes in

    Gluten & Dairy Free


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    A great way to use leftover cooked salmon! Serve these delicious fresh (not fried!) spring rolls with a spicy peanut dipping sauce. You can mix some peanut butter and hot chili paste with hoisin sauce, or look up a more sophisticated dipping sauce recipe. I used leftover salmon, which happened to be baked with cilantro butter - Feel free to use plain salmon or canned salmon. Make sure to use only fresh herbs and remember that practice makes perfect when it comes to the art of spring roll assembly! Kosher and gluten-free.

    Recipe #204499

    5 Reviews |  By Kishka

    My mother has been making this incredibly easy mousse for years as a Passover dessert, but I like it year round! She makes chocolate cups, fills them with the mousse and tops them with berries - better than sponge cake any day in my book...

    Recipe #100807

    1 Reviews |  By Prose

    This treat is decadently rich, but also cool and refreshing. It is vegan, dairy-free, soy-free, gluten-free---great for people with allergies! I recommend making it a day ahead to allow enough chilling time. "Cooking time" is chilling time. Recipe from local cooking show, "Jayni's Kitchen."

    Recipe #313112

    These delicious, low-fat Middle Eastern almond sweetmeats are from 'The Best of Lebanese and Middle Eastern Cooking', and have been posted for the 2005 Zaar World Tour. The "resting" time for the paste has not been included in the preparation time below.

    Recipe #141453

    This is a gluten and dairy free version of my family's 'Jiffy tea cake' which is one of those basic cakes you can add almost anything to! It makes a smallish cake, so I usually double the mixture if making a whole cake, or just use the quantities below to make about 6 muffins. I've given the quantities in 'cups' and by that I actually mean a tea cup that I've been using as my cooking measuring cup for the last 30 years! It doesn't really matter whether you use a metric or imperial cup as long as you use the same cup - though if you only have small eggs, I would perhaps use two. I also like to have a fairly thick batter, so I add more milk or flour as needed to get it to the right consistency - experiment to see what suits you and your oven best.

    Recipe #381913

    Delicious served with Georgia Christmas Pudding Sauce. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #269574

    This is wonderful recipe I got a from a Greek church cookbook from Tucson, Arizona. They are wonderful hot or col, the day you make them or the next day for lunch. I usually make them to go with a lamb roast and then have the leftovers for lunch the next day. You won't be disappointed!

    Recipe #392120

    This is my moms passover recipe.. yummy, easy, and gets lots of rave reviews. Light as air and melt in your mouth. Cooking time includes time in oven after it is turned off.

    Recipe #200580


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