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.
Airy, delicate and just barely sweet, this butternut squash souffle is a wonderful fall/winter side dish.
Since I’m too lazy to separate the eggs, whip the egg whites and fold them into the mixture, this butternut squash souffle doesn’t puff up a lot in the oven, but on the flip side, it also doesn’t deflate when you take it out of the oven. Leftovers keep well in the fridge for several days – gently heat in the microwave prior to serving. Click for the recipe
Based on my gluten free chocolate chip cookies recipe, these are basically the same, with added cranberries, which makes them not just prettier, but also yummier. I tried making these cranberry chocolate chip cookies with 1/4 cup honey instead of the sugar, with tasty but a bit too soft and crumbly results.
If you’d like to keep experimenting, try adding a bit more almond flour to compensate for the additional liquid in the honey. Me? I’m a healthy eater but not a purist. 1/3 cup sugar in an entire batch of cookies is acceptable to me, so I decided to keep the original recipe as is and just add cranberries. Click for the recipe
This delicious fish chowder is hearty and filling and makes a wonderful, nutritious winter meal. It’s especially easy to make if you use leftover fish and veggies as I did tonight, but the recipe below also provides easy instructions in case you need to cook the fish and veggies first. Click for the recipe
I love cranberries. They are so pretty, and I love the way their natural tartness complements sweet baked goods. This gluten free, almond flour cranberry cake is delicious, and since it’s not super sweet, I love serving it for breakfast. Such a wonderful winter treat! Click for the recipe
Beef jerky is one of my favorite snacks, but it’s very difficult to find commercial beef jerky that isn’t made with soy sauce and sugar. Most beef jerkies contain quite a few carbs per serving, in addition to an insanely high amount of sodium. This homemade beef jerky is not only tastier than commercial versions, it’s also made with no soy sauce and no sugar.
It’s a very simple, easy beef jerky recipe that doesn’t even require marinating the beef prior to drying it in the oven. It’s so good, I now make it once a week for our family of four, and it doesn’t even last an entire week. The only drawback to this homemade beef jerky: it should be kept in the fridge (although placing it in a ziploc bag and carrying around for an hour or two before you eat it is probably fine). Click for the recipe
These adorable little stuffed pumpkins are so delicious! They make the perfect fall entree. Serve these stuffed pumpkins with some tossed greens for an easy dinner that you can make in advance and keep in a warm oven for an hour or so before serving. They also reheat nicely in the microwave. To eat, use your fork to scoop out some pumpkin flesh with some of the filling in each bite. Click for the recipe