Gluten Free

Even if you’re not allergic to gluten, you could have a gluten intolerance. Large quantities of gluten are likely very hard on most of us. These gluten free recipes were carefully crafted to ensure taste and texture are not sacrificed when removing gluten, especially from baked goods.

Baked Salmon Patties

Golden, crisp, delicious salmon patties make a quick and easy weeknight dinner. Simply mix everything with a fork, form into patties and bake. Serve these salmon patties with tartar sauce, or with the spicy dip described below. Click for the recipe

cauliflower fritters

My cheesy broccoli bites were such a hit with everyone, it occurred to me that I should make a version with cauliflower. For these, I used Parmesan instead of cheddar and thyme instead of oregano. So good! I served them as a side dish, but they can easily be served as an appetizer or as a snack. Click for the recipe

Chicken Casserole

A simple one-dish meal, this cheesy chicken casserole is easy to assemble and practically bakes itself. Click for the recipe

Gluten Free Waffles

These gluten free waffles are crisp on the outside, tender and fluffy on the inside. It’s one of those recipes where the gluten-free version tastes just like the “regular” version. Delicious! I don’t sweeten the batter at all, so I serve these gluten free waffles with 1 tablespoon maple syrup per waffle. Click for the recipe

Baked Onions

These baked onions are savory, creamy and cheesy. They make an excellent side dish to grilled meat. Click for the recipe

Chili Rubbed Salmon

Blackened salmon – my new favorite way of preparing salmon! Not that there’s anything wrong with my baked salmon – it’s delicious – but the cajun-inspired chili/garlic rub gives the salmon wonderful warmth and depth of flavor, with just a hint of spice. Salmon is fatty and flavorful enough to withstand bold seasonings, and the chili rub is just fabulous. I also like how quickly it’s ready, and not heating an oven is definitely a bonus. Click for the recipe

Coconut Flour Muffins

These coconut flour muffins are tender, fluffy and coconutty. To create this recipe, I started out with my coconut flour pancakes recipe, replaced the applesauce with coconut milk, added xylitol, then adjusted the amount of coconut flour until I reached a consistency that seemed just right. I didn’t expect to succeed right away, but happily, these coconut flour muffins are perfect! Click for the recipe