I had to adapt this recipe because I found out I can't have wheat flour any more. These are tasty and delicious. This is my favorite way to eat squash. It's adapted from a recipe I found here on the 'zaar.
I don't remember where I found this recipe but I lightened it up using stevia. 1 Tbsp stevia equals 1 cup sugar or sugar substitute equivalent. This tastes great using toffee flavored liquid. The orange zest adds a nice difference.
After reading a Paul Kirk book on bbq sauces, I came up with this piquant little number. I used hot chinese mustard instead of soy sauce. This cooks for a long, long time, so it's a good recipe to stick in the oven on a lazy Saturday. You could also use a crock pot.
Light and gluten free, adapted from allrecipes.com. I took the sugar out because I don't like sweet cornbread and added some spices. This has a nice soft texture and goes well with my crockpot corny chili.
I took a couple of my recipes, combined them and added some good stuff. This is very filling and is wheat free. This takes a little while to fix, but it is very simple because you can use a slow cooker to fix the chili and the shells are best whipped up in a blender.
I found out I am sensitive to gluten and had a craving for a nice, rich lasagna. Fortunately for me, there's a good health food store in town and they carry lots of gluten-free products. I used DeBoles rice lasagna noodles and found I liked the taste better than wheat noodles. It was very filling and satisfying. Enjoy!