Favorite Gluten-Free Recipes

Ingredients 1 cup almond flour ¼ cup water 2 eggs 1 tablespoon maple syrup 1 tablespoon ground cinnamon ¼ teaspoon salt 1 teaspoon oil, or as needed Directions: Whisk together almond flour, water, eggs, maple syrup, and salt in a large bowl until smooth. Heat oil on a griddle over medium heat. Drop batter by large spoonfuls onto the griddle. Cook until bubbles form and edges are dry, 3 to 5 minutes. Flip and cook until bottoms are browned, 3 to 5 minutes. Repeat with remaining batter. Top with your favorite syrup and fresh fruit!

Ingredients: 2 tablespoons olive oil or coconut oil, divided 1 pound uncooked shrimp (26-30 per pound), peeled and deveined 2 cups frozen riced cauliflower 1 package (12 ounces) broccoli coleslaw mix 1 large sweet red pepper, chopped 1 medium onion, chopped 1 tablespoon adobo seasoning 1/4 teaspoon pepper 1/4 to 1/2 teaspoon crushed red pepper flakes 1/8 teaspoon sea salt 1 cup cubed fresh pineapple or unsweetened pineapple chunks, drained 1 cup chopped peeled mango Directions: In a large skillet, heat 1 tablespoon oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 3-4 minutes. Remove and keep warm. In the same skillet, heat remaining 1 tablespoon oil. Add cauliflower rice, broccoli slaw, red pepper, onion, adobo, pepper, pepper flakes and salt. Cook, covered, over medium heat until vegetables are crisp-tender, 8-10 minutes. Add pineapple, mango, cilantro and shrimp; heat through. Serve with additional cilantro if desired.

Ingredients: olive oil cooking spray 1 cup water ¾ cup gluten-free baking flour (such as Premium Gold® Flax and Ancient Grains All-Purpose Flour) ½ teaspoon garlic powder, or to taste salt and ground black pepper to taste 2 heads cauliflower, cut into bite-size pieces 2 tablespoons butter ½ cup hot pepper sauce (such as Frank's RedHot®) 1 teaspoon honey Directions: Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with cooking spray. Whisk together water, flour, garlic powder, salt, and pepper in a large bowl until batter is smooth and somewhat runny. Water, flour, garlic powder, salt and pepper whisked together in a large bowl until smooth and runny. Add cauliflower pieces to batter and mix until evenly coated; spread onto the prepared baking sheet. Cauliflower pieces added to mixture and then placed on a baking sheet. Bake in the preheated oven until lightly browned, 20 to 25 minutes. Set aside. Cauliflower pieces baked until lightly browned. Melt butter in a saucepan over medium heat. Remove from heat; stir in hot pepper sauce and honey until smooth. Butter, hot pepper sauce and honey mixed together until smooth. Brush hot sauce mixture over each cauliflower piece, repeating until all is used. Sauce brushed over cauliflower pieces. Return to the oven and bake until cauliflower is browned, about 10 minutes. Let cool for 10 to 15 minutes before serving.

Ingredients: 2 zucchini, sliced into 1/4-inch thick rounds 1/4 cup pizza sauce, or more to taste 20 slices pepperoni, or more to taste 1/2 cup shredded mozzarella cheese, or as needed Italian seasoning, dried parsley, or oregano for sprinkling (Optional) Directions: Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Spread zucchini slices in 1 layer on the prepared baking sheet. Bake in the preheated oven until zucchini is tender, about 15 minutes. Spoon pizza sauce over each zucchini slice and top with pepperoni and mozzarella cheese. Sprinkle herbs over each. Bake in the preheated oven until cheese is melted, about 5 minutes more.

Ingredients: 4 medium zucchini 1.5 lb approx 30 raw shrimp, peeled and deveined 2 tbsp olive oil 4 garlic cloves, finely chopped 2 tbsp butter or ghee 1 lemon, juice and zest 1/4 cup white wine, or chicken broth 1/4 cup chopped parsley pinch of red pepper flakes salt and pepper, to taste Directions: Wash and cut the ends of the zucchini. Using a spiralizer, make the zucchini pasta. Then, set aside. Heat the oil in a large pan over medium-high heat. Add the shrimp in one flat layer and sprinkle with salt and pepper. Cook for one minute without stirring, so the bottom side gets a little crispy. Add the chopped garlic, then stir the shrimp for another minute or two to cook the other side. Use a large spoon or tongs to remove the shrimp to a plate. Add the butter, lemon juice and zest, red pepper flakes and white wine to the pan. Bring to a simmer for 2-3 minutes while stirring. Stir in the parsley, then add the zucchini pasta and toss for 30 seconds to warm it up. Add the shrimp back to the pan and stir for another minute. Serve immediately.

Ingredients 1 spaghetti squash, halved lengthwise and seeded 3 tablespoons butter, divided 1 onion, sliced 1 cup kale, stems removed and leaves chopped 4 white mushrooms, sliced 1 teaspoon garlic salt 1 teaspoon Italian seasoning 1 teaspoon red pepper flakes 1 teaspoon olive oil 2 tablespoons prepared pesto ¼ cup grated Parmesan cheese Directions Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet. Place squash skin-side down on prepared baking sheet. Bake until cooked through, about 1 hour. Remove from oven; cool for 10 minutes. Once squash is cool enough to handle, scrape flesh into string-like strands with a fork. Place in a bowl and set aside. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add onion; cook and stir until onion begins to turn translucent. Stir in kale and mushrooms; reduce heat to medium low. Stir in squash, remaining 2 tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes; cook for 2 minutes. Remove from stove and place squash mixture in a large bowl. Stir olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed."

Ingredients: 6 bell peppers, cut in half lengthwise and seeds removed 3 tablespoon olive oil (separated) 3 cloves garlic, minced ½ onion, diced 1 pound ground beef 1 (15-ounce can) diced tomatoes (I love fire roasted tomatoes), drained 1 ½ cups cooked rice ½ tablespoon Italian seasoning 2 cups baby spinach, roughly chopped ½ cup Monterey Jack cheese chopped parsley, for garnishing Directions: Preheat your oven to 350°F (175°C). 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.

Ingredients: 12 leaves cabbage 1 pound extra-lean ground beef 1 cup cooked white rice 1 egg, beaten ¼ cup milk ¼ cup minced onion 1 ¼ teaspoons salt 1 ¼ teaspoons ground black pepper 1 (8 ounce) can tomato sauce 1 tablespoon brown sugar 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce Directions: Bring a large pot of water to a boil. Boil cabbage leaves for 2 minutes; drain. Combine ground beef, cooked rice, egg, milk, onion, salt, and pepper in a large bowl. Spoon about 2 tablespoons of mixture onto each cabbage leaf. Bring one end of the cabbage leaf over the mixture, rolling and tucking in the ends to prevent filling from falling out; arrange rolls in a single layer in the slow cooker. Mix tomato sauce, brown sugar, lemon juice, and Worcestershire sauce together in a small bowl until combined. Pour over cabbage rolls. Cover and cook on Low for 8 to 9 hours.

Ingredients 2 tablespoons canola oil 1 large head cauliflower, cut into florets 1 teaspoon ground mustard 1/2 teaspoon paprika 1/2 teaspoon ground turmeric 1/2 teaspoon garam masala MASALA: 2 tablespoons canola oil 1 small onion, chopped 1/4 cup salted cashews 4 cardamom pods 2 whole cloves 1 can (14-1/2 ounces) diced tomatoes, undrained 1/2 cup water 1-1/2 teaspoons minced garlic 1-1/2 teaspoons minced fresh gingerroot 1/4 cup 2% milk or water 2 tablespoons almond flour 1 tablespoon ground fenugreek 1 tablespoon maple syrup 1/2 teaspoon salt 1/2 teaspoon garam masala 1/4 to 1/2 teaspoon cayenne pepper 2 tablespoons plain yogurt Fresh cilantro leaves Directions: Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add cauliflower with mustard, paprika, turmeric and garam masala; cook and stir until crisp-tender, 6-8 minutes. Remove and keep warm. For masala, add oil to pressure cooker. When hot, add onion, cashews, cardamom and cloves. Cook and stir until onion is tender, 4-5 minutes. Add tomatoes and 1/2 cup water. Press cancel. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Discard cardamom and cloves. Cool sauce slightly; transfer to a food processor. Process until smooth. Return to pressure cooker. Select saute setting and adjust for low heat. Add garlic and ginger; cook and stir 1 minute. Add milk, almond flour, fenugreek, maple syrup, salt, garam masala and cayenne; simmer, uncovered, until mixture is slightly thickened, 10-12 minutes, stirring occasionally. Press cancel. Stir in yogurt and cauliflower; heat through. Sprinkle with cilantro leaves.

Ingredients: 3 cups quick cooking oats 1 cup sweetened flaked coconut 2 cups white sugar ½ cup unsweetened cocoa powder ½ cup milk ½ cup butter Directions: Line a baking sheet with waxed paper. Mix oats and coconut in a large bowl until thoroughly combined. Stir sugar, cocoa powder, milk, and butter together in a saucepan over medium heat until smooth. Bring to a boil and cook, stirring constantly, for 2 minutes. Pour over oats and coconut; mix quickly to coat. Drop tablespoonfuls onto the prepared baking sheet. Let cookies cool and harden; store in an airtight container.

Ingredients: ¾ cup white sugar ½ cup water ¼ teaspoon salt 18 (1 ounce) squares bittersweet chocolate 1 cup unsalted butter 6 eggs Directions: Preheat the oven to 300 degrees F (150 degrees C). Grease a 10-inch round cake pan; set aside. Combine sugar, water, and salt in a small saucepan over medium heat. Stir until completely dissolved; set aside. Melt bittersweet chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Pour chocolate into the bowl of an electric mixer. Cut butter into pieces; beat butter, one piece at a time, into chocolate until combined. Beat in hot sugar water. Slowly beat in eggs, one at a time. Pour batter into the prepared cake pan. Have a pan larger than the cake pan ready; put the cake pan in the larger pan and fill the larger pan with boiling water halfway up the sides of the cake pan. Bake cake in the water bath in the preheated oven for 45 minutes. The center will still look wet. Place cake in the refrigerator until thoroughly chilled, 8 hours to overnight. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.