11 Best Gluten-free Recipes for Everyone

Yield: 5 cups

Ingredients:

• 1/2 cup pumpkin seeds, toasted
• 1 large head cauliflower
• 2 tablespoon lemon juice
• 1/4 teaspoon cumin
• 1/4 teaspoon sumac
• 3 tablespoons olive oil
• 1/2 bunch mint
• 1/2 bunch parsley
• 1/4 cup golden raisins
• Pinch of salt and pepper

Directions:

For couscous:

1. Preheat oven to 350°F / 175°C.  (You may want to prepare your toasted pumpkin seeds in the oven while preparing the couscous - they take 7-8 minutes to toast).

2. Slice the cauliflower into quarters and cut off the outer part from the hard inner core. Break this into smaller florets using a knife or your own hands. Place the cauliflower florets  in a food processor and process them until they resemble couscous granules.

For vinaigrette:

1. Combine and stir lemon juice, salt, fresh ground pepper, cumin and sumac together.

2. Whisk the mixture in olive oil.

Finally: Add herbs, golden raisins and pumpkin seeds to the cauliflower "couscous", then pour in the vinaigrette. 

Yield: 16 muffin-sized breads

Preparation time: 5 minutes / Cooking time: 15 minutes

You will need one or two mini muffin tins (these are half the size of regular muffin pans).

Ingredients:

• 1 egg (preferably room temperature)
• 1/3 cup olive oil
• 2/3 cup milk
• Scant 1 1/2 cups (170 grams) tapioca flour
• 1/2 cup (packed, about 66 grams) grated cheese (any type will do, but we recommend Mexican farmer's cheese - queso fresco)
• 1 teaspoon of salt 

Directions:

1. Preheat oven to 400 °F / 200 °C.

2. Place all ingredients in a blender and blend until a smooth consistency is achieved.

3. Grease a mini-muffin tin and place the batter in it, evenly. Bake for 15-20 minutes, until the bread is puffy and lightly browned.

Preparation time: 5 minutes / Cooking time: 15 minutes

You will need one or two mini muffin tins (these are half the size of regular muffin pans).

Ingredients:

• 1 egg (preferably room temperature)
• 1/3 cup olive oil
• 2/3 cup milk
• Scant 1 1/2 cups (170 grams) tapioca flour
• 1/2 cup (packed, about 66 grams) grated cheese (any type will do, but we recommend Mexican farmer's cheese - queso fresco)
• 1 teaspoon of salt 

Directions:

1. Preheat oven to 400 °F / 200 °C.

2. Place all ingredients in a blender and blend until a smooth consistency is achieved.

3. Grease a mini-muffin tin and place the batter in it, evenly. Bake for 15-20 minutes, until the bread is puffy and lightly browned.

Yield: 4-6 servings

Preparation time: 10 minutes / Cooking time: 1 hour 10 minutes

Ingredients:

• 1 cup uncooked quinoa (white or red or both)
• Salt
• 6 large bell peppers, any color
• 1 15-ounce can black beans, drained
• 4 cups grated sharp cheddar cheese, 2 cups for stuffing, 2 cups for topping
• 3-4 green onions, finely sliced
• 1 teaspoon ground cumin
• 1/2 cup loosely packed chopped fresh cilantro (optional)

Directions:

1. Preparing the quinoa: In a medium saucepan filled with 2 cups of water, place the quinoa and 1/2 teaspoon of salt and bring to boil. Cover the saucepan and reduce the boil to a simmer, and leave to cook for 15 minutes. Remove from heat and leave covered for another 10 minutes. Place the quinoa on a baking dish and allow to quickly cool.

2. Preparing the bell peppers: Boil 3 quarts of water and add 2 teaspoons of salt. Slice the top of the bell peppers (1/2 to 1 inch from the top) and remove the core. Cook the bell peppers in the boiling water for 3 minutes. (Optional: You may use the cut parts of the bell pepper with the quinoa stuffing.)

3. Combine the cooked quinoa, drained black beans, 2 cups of the grated cheddar cheese, cumin, cilantro, and most of the green onion.

4. Stuff the bell peppers with this stuffing, and add 1/4 cup of water at the base of the peppers.

5. Cover the stuffed peppers with aluminum foil and bake everything at 350°F / 175°C. After 35 minutes, remove from oven and top the bell peppers with the remaining 2 cups of cheese and return to bake for another 5-10 minutes.

6. Top with the remaining green onions before serving.

Extra: You may add some Mexican chorizo with the stuffing for a non-vegetarian alternative.

Yield: 3 servings

Preparation time: 15 minutes / Cooking time: 20 minutes

Ingredients:

• 2 1⁄2 cups cooked cauliflower
• 1 cup sour cream (low-fat will do)
• 3⁄4 cup shredded cheddar cheese (full-fat works best)
• 3 green onions, finely chopped
• 3 -6 slices crumbled cooked bacon or 3 -6 slices turkey bacon (non-vegetarian option)
• Salt and pepper

Directions:

1. Pre-heat oven to 350°F / 175°C.

2. Chop the cooked cauliflower into small bits.

3. Mix half of the sour cream, half of the cheddar cheese, half of the green onions, half of the bacon, and salt and pepper. Combine the cauliflower to this mixture.

4. Place everything in a medium baking dish and add the remaining cheese and bacon on top. Bake for 20 minutes.

5. Sprinkle the remaining green onions before serving.

Yield: 4-6 servings

Preparation time: 10 minutes  / Cooking time: 1 hour 10 minutes

You will need an 8/9-inch oven-proof stick-free pan

Ingredients:

• 2 tablespoons butter
• 2 cups sliced, cleaned leeks, white and light green parts only  (sliced in half lengthwise, then sliced crosswise, about 1/4-inch thick slices)
• 4 ounces frozen artichoke hearts, thawed, sliced into 1/2-inch slices
• 1/2 teaspoon dried tarragon (can sub 2 teaspoons of chopped fresh tarragon, or dried herbes de Provence or dried thyme)
• 1/4 teaspoon Kosher salt
• 5 eggs
• 8 ounces (1 cup) small curd cottage cheese (can use ricotta if you prefer)
• 1/2 teaspoon gluten-free baking powder
• 1 cup grated Parmesan cheese
• Fresh chopped chives or parsley for garnish

Directions:

1. In the stick-free pan, melt butter on medium heat. Add the leaks first, cooking them for about 10 minutes, until softened. Then, add the artichoke hearts, tarragon and salt. When the artichoke hearts are warm enough, remove pan from the heat.

2. Use a medium bowl to whisk the eggs and the cottage cheese together. In a separate bowl, mix together the flour, Parmesan and baking powder. Then, combine the flour mixture with the egg mixture and whisk.

3. Add the artichokes and leeks to the mixture in the previous step, and mix.

4. Add another teaspoon of butter to your pan to melt, followed by the whole mixture. Leave the heat on low and cook gently for 12-15 minutes, checking it regularly.

5. Place the pan on the upper rack of the oven and broil for 3-4 minutes, until the top is browned and the center is set.

6. Serve with some chives or parsley for more taste.

Yield: 2 servings

You will need a box grater for this recipe.

Ingredients:

• Nonstick spray 
• 2 1/2 cups grated cauliflower (about 1/2 a large head)
• 1 large egg, lightly beaten
• 1 cup shredded part-skim mozzarella cheese
• 2 tablespoons grated parmesan cheese
• Kosher salt and freshly ground black pepper
• + Any pizza toppings of your choice

Directions:

1. Preheat oven to 425°F/220°C and line a rimmed baking sheet with parchment paper.

2. Using a box grater, grate the cauliflower until you have 2 cups of cauliflower crumbles. Put them in a large bowl and microwave for 7-8 minutes, until soft. Allow to cool.

3. Mix the rest of the crust ingredients in the bowl.

4. Spread the mixture - roughly in a 10-inch circle - on the pizza pan, spray with non-stick spray and bake for 10-15 minutes, until golden.

5. Top with your favorite ingredients, including tomato sauce, mozzarella and basil, and bake for another 10 minutes before serving.

Ingredients:

• 10 oz. of semisweet chocolate, roughly chopped
• 7 tablespoons of unsalted butter, cut into pieces
• 5 large eggs, room temperature
• 1 cup of sugar
• 1/2 teaspoon of cinnamon
• 3/4 teaspoon of chipotle chili powder
• Dash of cayenne pepper
• Pinch of salt
• Powdered sugar for dusting (optional)

Directions:

1. Preheat oven to 350°F / 175°C.

2. Grab a 9.5-inch springform pan and cover its bottom with a round piece of parchment paper. Use butter or non-stick spray to grease the inside, including the parchment paper.

3. Put the butter and chocolate in a bowl and melt them together in a microwave or over a double boiler. Stop to stir periodically during the melting process.

4. In a bowl, whisk the eggs and sugar together. Gradually add in the melted chocolate while doing so, followed by the salt and spices.

5. Transfer the mixture to the pan and bake in the oven for 22-25 minutes. Check the progress by dipping a toothpick into the center, which can indicate that the cake is done when it comes out clean.

Yield: 4 servings

Preparation time: 15 minutes / Cooking time: 35 minutes

Ingredients:

• 4 large good baking apples, such as Rome Beauty, Golden Delicious, or Jonagold
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 cup chopped pecans (optional)
• 1/4 cup currants or chopped raisins
• 1 tablespoon butter
• 3/4 cup boiling water

Directions:

1. Preheat oven to 375°F / 190°C.

2. Preparing the apples: Rinse the apples under water and slice out the core of each apple using an apple corer or using a simple knife. Do not slice out the apple core till the very bottom, but leave a 1/2-inch base to hold the stuffing.

3. Preparing the stuffing: Combine the brown sugar, cinnamon, currants or chopped raisins, and chopped pecans in a small bowl and mix.

4. Fill each apple with the stuffing and add a dot of butter (1/4 of a tablespoon) on top of each one.

5. Place the apples into a baking dish and fill it with the boiling water. Put in the oven and bake for 30-45 minutes, until the apples have softened.

6. For serving, baste the apples with the liquid remaining in the baking dish. A scoop of vanilla ice cream on the plate would compliment your warm, fruity dessert pleasantly.

Yield: 5 waffles

Preparation time: 8 minutes / Cooking time: 15 minutes

You will need a waffle iron for this recipe.

Ingredients:

• 1 cup brown rice or 1 cup rice flour
• 1⁄2 cup potato starch (NOT Potato Flour)
• 1⁄4 cup tapioca flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1⁄4 cup oil
• 2 eggs (optional *)
• 1 1⁄2 cups buttermilk (regular milk works too)
• 1 teaspoon sugar

Directions:

1. Mix all the ingredients in a bowl, using a whisk.

2. Pour the mixture into the waffle iron, in batches (If the mixture is too thick, add some more milk and if it is too runny, add some more rice flour. * It may also work without eggs, but add a little more liquid in this case.) Cook for around 15 minutes.

3. Serve warm and pour some syrup, honey, melted chocolate or cream over them, or add some chopped fruit aside.

Yield: 10 servings

Preparation time: 20 minutes / Cooking time: 30 minutes

Ingredients:

• 175g butter (preferably room temperature)
• 175g caster sugar
• ½ teaspoon vanilla extract
• 3 medium eggs
• 100g rice flour
• 1 teaspoon baking powder
• 175g ground almonds, sifted
• 3 unwaxed lemons, grated and freshly squeezed (2 for the cake, 1 for the drizzle)
• 50g icing sugar, mixed with 2 tablespoon of water

Directions:

1. Preheat the oven to 350°C / 175°C.

2. Cream the butter and sugar together. Add the vanilla extract and eggs and beat them together, until combined.

3. Add the ground rice, baking powder and ground almonds to the mixture, and mix.

4. Add the zest and juice of 1 lemon, and mix again.

5. Pour the mixture into a non-stick 8-inch springform cake tin and place in the oven. Bake for 30 minutes.

6. Preparing the drizzle: Combine the remaining lemon zest and juice with the icing sugar and water, in a small saucepan. Put over high heat and bring to boil for 2-3 minutes. Reduce to simmer for another 3 minutes.

7. When the cake is done, bring out of the oven and allow to cool for 5 minutes. Use a fine skewer or toothpick to pierce the cake's surface all over.

9. Sieve the drizzle and pour it over the cake, spreading it evenly.

10. Leave to absorb for 20 minutes before slicing. You may add some crème fraiche or a mascarpone ice-cream scoop with each serving.

Yield: 6 bagels

Preparation time: 10 minutes / Cooking time: 20 minutes

Ingredients:

• 2⁄3 cup lukewarm milk
• 2 tablespoons yeast
• 2 teaspoons sugar
• 2 eggs
• 1 cup potato starch
• 1 1⁄2 cups cornstarch
• 1⁄2 teaspoon baking soda
• 2 teaspoons baking powder
• 2 teaspoons xanthan gum
• 1 teaspoon salt
• 1⁄2 teaspoon cider vinegar

Directions:

1. Preheat oven to 375°F / 190°C.

2. In a pot, bring salted water to boil.

3. Put milk, yeast and sugar in a large bowl and mix well.

3. Add the eggs, followed by the rest of the ingredients, to the mixture. Stir thoroughly until you get a dough.

4.  Equally divide the dough into 6 pieces and form each one into a bagel shape (a circle with a hole in the middle - this hole should be big enough, since the dough will expand).

5. Place each bagel in boiling water and boil one at a time, for around 1 minute each time.

6. Put the bagels on a greased baking sheet in the oven and bake for 15-18 minutes, until golden brown.