To make your own sorghum flour, blitz whole sorghum to a powder with a Vitamix blender or a NutriBullet. This salad recipe hits all the flavors we crave in a weeknight dinner: a hit of spice from the chiles, heartiness from the beef, crispy crunch from fresh veg, and even a bit of sweetness from the honey.
We highly endorse cooking off extra rice noodles to keep on hand for low-maintenance stir-fries and soups for later in the week. The lightning-fast broth gets its flavor from caramelized miso and nutritional yeast a trick we picked up from Bay Area cookbook author and food writer Andrea Nguyen. The gluten-free dumplings are soft on the outside and pleasantly chewy on the inside.
Our version swaps chickpea flour and sesame seeds for wheat flour, and, once fried, we dust it with lime zest, coconut, and crushed red pepper flakes. Be sure to fry the chicken to a deep brown to create superior crunch and coax out the nutty flavors of the chickpea flour and sesame seeds. This is a weeknight pantry curry that comes together in the time it takes to boil water for the rice noodles. This crackers recipe features a variety of seeds—the combination of colors and textures is certainly impressive.
Pair these comforting enchiladas with gluten-free corn chips and your favorite salsa. A punchy fish sauce vinaigrette works as a marinade and as a dressing for glass noodles and handfuls of basil and cucumber. This nutrient-dense and rich quick bread keeps for days and is a great vehicle for nut butters, dips, and spreads. Snacktime, solved. Savory chickpea flour pancakes, also known as socca, require just four ingredients including water.
Okay, we waited until now to mention that this creamy, earthy, silky rich soup is vegan. Baking a single large-format tamal may not be traditional, but it produces a similarly tender, moist, barely sweet cake with pudding vibes.
Need more gluten-free Thanksgiving recipes? We've got you covered. These two-biters are just fudgy and chocolaty enough to satisfy a sweet tooth craving. Consider them an indulgent energy bite: Keep 'em in the fridge, then grab one when the craving hits. This recipe is inspired by Gado-gado, a colorful and crunchy Indonesian salad, made with a wide array of raw and cooked vegetables and sometimes noodles. The dressing is usually peanut-based, but we used cashews.
Feel free to try another tender nut such as pistachios or pecans instead. This recipe is nice twice. Spiced with just enough cinnamon and sweetened with maple syrup, these gluten-free muffins are the breakfast treat of the season. You've never met a better, brighter riff on the classic Caesar than this raw broccoli twist. This savory gluten-free vegetarian pancake recipe can be made in the same pan as the wilted greens, maximizing efficiency for a healthy weeknight meal.
Weekday pancakes sound like a stretch? Make the chickpea flour-based batter Sunday evening and start the week strong. Oats, apples, and cornstarch sub in for wheat here. If the batter thickens as it sits, thin with more club soda.
This squash-centric salad has an irresistible pecan dressing and hardy radicchio that refuses to wilt. This recipe is inspired by the flavors found in the traditional Ayurvedic Indian drink haldi doodh, made with milk, turmeric, and honey. It's also gluten- and dairy-free. Despite having wheat in the name, buckwheat is completely gluten-free. Paleo Pecan-Maple Salmon Rating: 4.
This recipe is not only easy but healthy and tasty! Paleo, gluten-free and dairy-free! By Health Nut. This is my favorite gluten-free muffin recipe, very healthy and delicious! Can have as a snack or for a quick and easy breakfast. By bella's baking. Gluten-Free Pizza Crust or Flatbread.
This recipe is for a crust that can be used for pizza or flatbreads. It is based on trial and error in an effort to improve other recipes. My kids say this is better than our homemade wheat flour crusts. By Allen Seidman. Almond Flour Brownies. Almond Flour Brownies Rating: 4. By michelle taylor. Gluten Free Magic Cookie Bars. I did a combination of two recipes, peanut butter cookies with three ingredients and magic cookie bars. My brother-in-law loves magic cookie bars but is now gluten-free.
I have been trying to come up with desserts for him so he doesn't feel left out. This is an amazing dessert and will stay fresh for days Perfect for Passover - no flour! By Jewels. They didn't know it wasn't bread crust! A little marinara, some pepperoni, and some cheese…this was awesome! Chicken Zoodle Soup Rating: Unrated. Use gluten-free broth and get all the goodness that you've been craving.
Alison's Gluten-Free Bread. Vegan and Gluten-Free Broth Powder. Juicy Roasted Chicken Rating: 4. My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent.
It's funny. We nibble on the celery after. Sarah's Applesauce. Sarah's Applesauce Rating: 4. This applesauce is delicious! I make it for my younger brother all the time and he loves it - and he hates canned applesauce! Creamiest Rice Pudding. Creamiest Rice Pudding Rating: 4. OK, so it's a little time-consuming to make this on the stovetop, but for a real rice pudding fan, it's worth every minute. My husband says it reminds him of the rice pudding he used to get as a child at a restaurant.
Baked Kale Chips Rating: 4. These are a low calorie nutritious snack. Like potato chips, you cannot stop at just eating one. They are great for parties and a good conversation topic. By LucyDelRey. Sponsored By MyPlate. Roasted Brussels sprouts. US Customary Metric. Instructions Preheat your oven to degrees Fahrenheit. Cut the bell peppers in half lengthwise and remove seeds and membrane.
Drizzle with a little olive oil and rub both the inside and outside to coat them. Arrange them upside down in two baking pans or one half sheet pan and pre-bake for about 15 minutes, while you're making the stuffing. In a large skillet over medium high heat, drizzle two tablespoons of olive oil and saute the garlic and onions for one minute. Add the ground beef and cook until the beef is browned, breaking it up with a spatula as needed. Drain off any excess liquid from the beef and stir in the diced tomatoes, rice, spinach, Italian seasoning, salt, and pepper.
Stir for a minute or two, or until the spinach is wilted. Remove the bell peppers from the oven and use tongs to flip them over. Fill the peppers with the beef mixture and top with a sprinkle of cheese. Place them back in the oven and bake for 20 minutes, or until the peppers are soft. Top with fresh parsley and serve.
Course: Main Course. Cuisine: American. Keyword: best gluten-free recipes, easy gluten-free recipes, Gluten-Free Recipes, healthy gluten-free recipes. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Leave a comment below and share a photo on Instagram. Tag downshiftology and hashtag it downshiftology. You May Also Like Leave a Comment Cancel reply All comments are moderated before appearing on the site.
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