This easy-to-do recipe makes a round flat loaf of amazing, lean, rustic bread. The crust is crisp and buttery and the crumb is tender and moist but not gummy. Great on its own, it’s fantastic with a bit of butter or margarine. Add jam or a slice of cheese and it’s out of this world. Because of the whey powder, this loaf is not dairy free. If you are looking for gluten and dairy free, try our recipe for crusty bread.
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When you’re eating gluten free, snacks and quick meals can be hard to come by. This recipe makes 15 bars that you can wrap up and take with you so you don’t need to worry about being hungry at snack time! It’s also incredibly versatile so be creative and add your own favorite ingredients to make a tray of chewy take-a-long bars that taste great and are stuffed full of good things.
We originally posted this recipe a year ago but since it has been getting quite a few hits on pinterest lately, we thought we’d repost it for our new readers and followers!
This recipe can’t be easier. Just mix together these few ingredients, store in an airtight container, and you’ll always have your favorite taco seasoning at the ready. Add a little – or a lot – to flavour your taco fillings or use it to make a tasty taco salad. And it’s easy to make it your own: add as little or as much salt as you want, fire it up with more pepper flakes, or cool it down by leaving out the cayenne. It’s up to you!
I believe this may just be the best thing to come out of our kitchen to date! A conversion of my grandmother’s recipe, the pastry or kringle is crisp but still soft and flaky and can be wrapped around any kind of filling from apple to cherry, lemon or even cream cheese. It’s also relatively easy to make – especially if you have a food processor. The dough rolls out and bakes up like a dream!
My Bedstemor (Danish for Grandmother) called this “Fodselsdag Kringle” but I knew it as Danish Birthday Cake. But Bedstemor didn’t just keep this kringle for birthdays. She ALWAYS had one on hand and it was ALWAYS apple. With my mom’s birthday coming up, I wanted to make something special, so I found bedstemor’s recipe and decided to give it a go and at the same time, convert it to gluten free. Boy, am I glad I did. This is truly some of the best baking I have ever done and will be a part of my go-to list of recipes from now on.
Like this? You might also want to check out our other gluten free pastry recipes:
I have wanted to make stained glass cookies ever since I saw some gingerbread stars in a magazine last December. When I came across some small Easter-themed cookie cutters, I figured spring would be the time to give it a try!
The trick turned out to be finding a cookie dough that doesn’t spread too much. If the dough spreads while baking, it will obliterate the stained glass window in the middle. I tried to refine our brown sugar cookie recipe by adding more gf flour and using shortening instead of butter, but by the time I got the texture right, the cookie itself was dry and powdery. Then I remembered a recipe I’d seen on Simple Gluten Free Kitchen for linzer cookies and I decided to try it. It worked great! The dough rolled out nicely, didn’t spread too much, and the result is a mild almond and vanilla wafer. Besides stained glass cookies, these would be great glazed or sandwiched with jam or Nutella. Scroll down for the recipe.
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To us, the only thing better than pasta is baked pasta. This fusilli is layered with a garlic tomato marinara, pieces of tender chicken, and two types of cheese and then baked in the oven until the cheese is melted and has a light crunchy crust. Mmmmmmm. And did I mention this is quick? 30 minutes from fridge to table makes this a great weeknight meal.
Rural Route Lupiac is one of our favorite gluten free recipe sites – especially when it comes to breads and pastries. Often she uses Expandex in her recipes which we can’t get here in Alberta, so we were thrilled when she converted her brioche dough to omit the modified starch.
As you can see, the results are fantastic. The crumb is tender and rich – chewy but not gooey. It reminded Geoff of the texture of a cruller. And the taste was slightly sweet with a hint of yeast. See below for more of our review and for a link to the recipe.
This chocolate potato cake is one of the lightest gluten free cakes we’ve tried. It has a fluffy, crumbly texture and a mild chocolate flavour. You’d never guess that the recipe uses mashed potatoes!This is a conversion of a recipe that I came across in our local paper. (I also halved the recipe which explains some of the odd measurements.) The caption in the paper says that the potatoes boost nutrition, but I’m not so sure about that!
Once you have this around for a while you’ll wonder what you did without it. This onion soup mix is great to use for a quick cup-of-soup, for dips, a rub for meats, or a base for sauces, soups, stews, and gravies. Stored in an airtight jar, it will last for at least a month.
Below you will find a recipe for the onion soup mix as well as some suggested ways to put it to good use.
Marinated in a honey-orange marinade, this chicken comes out of the oven soft, tender, and juicy. The zest in the marinade really adds the flavour of oranges to the dish which also has a hint of spice from the chili pepper and sweetness from the honey. Goes well with a tossed salad, or for something heartier, pair it with rice.