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    You are in: Home / Cookbooks / GLUTEN FREE
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    82 recipes in

    GLUTEN FREE

    Gluten free recipes.
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    1 Reviews |  By duonyte

    I am always looking for GF recipes that don't require a lot of extra ingredients. This one fits the bill, and I will try it out the next time we have a bake sale. From the blog "My Sister's Kitchen". I've guessed on servings - they are described as fudgy, so smaller pieces may be better.

    Recipe #491541

    No Grains, No Sugar and No Gluten! (..and no guilt!) --via www.GastroChef.org

    Recipe #480299

    Recipe #480209

    64 Reviews |  By 2Bleu

    aka: 'How to Make the Perfect Cheesecake' This recipe includes very detailed instructions for preparation which is the key to any great cheesecake. *This is my signature recipe that I have spent many many hours perfecting the ingredients and techniques for. This is not 'NY Style' but real 'NY Cheesecake'. The end result is a wonderful cheesecake that some will tell you to eat with a towel, because it's like an 'O' in your mouth.

    Recipe #244193

    2 Reviews |  By Prose

    Inspired by a recipe in The One-Dish Vegetarian by Maria Robbins, which called for fusilli pasta. Shirataki (tofu noodles) give my version extra Asian flair and a whole lot of extra protein, but you can sub rice noodles or the whole-wheat pasta of your choice. You can find shirataki in the produce refrigerator of your local health food store.

    Recipe #361774

    A raw recipe from Natural Health Magazine. The original recipe calls for arbequina olives, but any smal, mild-flavored olive will do.

    Recipe #187602

    As a Vegetarian, I'm always trying new things to get all the nutients my body requires. I found this recipe in a magazine a few years ago, it's become a family favorite. The nutritional yeast gives this a bit of a cheesy flavour. Great for veggie potlucks too.

    Recipe #159184

    No lard in these babies!! Try to use organic canned beans (if you can) because you will be using the liquid as well...

    Recipe #364517

    Great for kids and not only!

    Recipe #413832

    Adapted from the Student's GO VEGAN Cookbook. You'll never say you hate brussels sprouts again! Recipe serves 2, but can easily bee doubled or tripled.

    Recipe #308728

    A grownup taste found in a circular from The Fresh Market tweaked to be a bit healthier. The heat of the red pepper flakes and the sweetness of the brown sugar & balsamic vinegar complement the bite of the sprouts.

    Recipe #398392

    9 Reviews |  By Rita~

    Serve this fruity salsa over grilled fish,pork or chicken. Top a green salad with it. Or use it to dip chips or toasted pita into.

    Recipe #68547

    11 Reviews |  By Rita~

    This is one of Christina Pirello's recipes! Crisp and light!

    Recipe #51785

    From "Raw Food Made Easy for 1 or 2 People" by Jennifer Cornbleet.

    Recipe #376787

    This simple but lovely granola comes from the Green Mountain Inn in Stowe, Vermont. I love the addition of maple syrup! A little history: Sylvester Graham develops Graham flour and Graham Crackers; later, Dr. James C. Jackson uses sheets of baked Graham flour, broken up, rebaked and broken up again to create "Granula". Then Dr. John Harvey Kellogg, a Seventh Day Adventist and director of their Battle Creek Sanitarium, develops a mix of baked and rebaked whole grains, and also calls it "Granula", which was later made famous by Charles W. Post, remaking it and calling it Grape Nuts.

    Recipe #221683

    From the Wholefoods.com website: "Sweet and savory, this casserole is perfect for simple entertaining. Roasting the yams brings out their inherent sweetness, while the marinated tempeh imparts a savory note of tamari, mirin, garlic, and onion. Dressed up with a bit of ginger and cinnamon, this dish will be a holiday sensation." I really liked this, I used 3 grain tempeh instead of soy and I used about 4 yams instead of 2 and I baked it for close to an hour.

    Recipe #327233

    A delicious creamy – yet non-dairy – soup! "This soup is satisfying, but light. It's great for weekend suppers with a salad or sandwich." --Barbara Hansen, LA Times Staff Writer.

    Recipe #117144

    Here is a good recipe for Roasted Red Pepper & Tomato Soup, based on a dish served at the Red Devil Restaurant in Newmarket, Ontario, Canada. Roasted Red Pepper & Tomato Soup

    Recipe #3446

    6 Reviews |  By Sage

    This soup can taste different every time you make it depending on your choice of mushrooms. For sure, you will enjoy it.

    Recipe #240469

    Found several interesting looking rice salads in the NY Times on July 30, 2008 by Mark Bittman (the minimalist). He says rice salads are among the few salads that don't deteriorate after the dressing is added, so they can be dressed minutes or hours ahead. He recommends that you cook the rice a bit in advance, and dress it before it gets too cold. He also recommends that you cook the rice like a pasta, in abundant salted water (for between 15 and 45 minutes, depending on the rice) and then drain it and dress it when the rice is cool enough to handle. Cooking time is for white rice.

    Recipe #317780

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