The weekend is almost here! Saturday and Sunday are the perfect days to try new recipes – especially yummy PANCAKE recipes! :)
Try these fantastic pancake recipes this weekend! Click the images to go to the recipes. Enjoy!
February 16, 2018 Leave a comment
The weekend is almost here! Saturday and Sunday are the perfect days to try new recipes – especially yummy PANCAKE recipes! :)
Try these fantastic pancake recipes this weekend! Click the images to go to the recipes. Enjoy!
September 28, 2017 7 Comments
Fall is here and that means pumpkins are starting to appear on your neighbor’s door step and in grocery stores, which is the universal signal to start carving and cooking pumpkin. Why is it most of us tend to cook with pumpkin only around Halloween and Thanksgiving? Pumpkin is loaded with vitamin A, fiber and it is low in calories, so we should find ways to work it into our diet throughout the year.
Pumpkin is very versatile to cook with, so it can be used in both sweet and savory recipes. This Examiner did a little research for gluten-free pumpkin recipes and was amazed at all of the drool-worthy recipes we found. Listed below are just a fraction of the gluten-free pumpkin recipes available online.
What is your favorite way to cook with pumpkin?
Pumpkin – General Recipes
April 5, 2017 Leave a comment
Eggs are highly nutritious, but preparation and clean up can be a pain. Now, you can make your eggs in a minute, anywhere, as long as you have a mug and a microwave! I use this super easy recipe almost every day and I hope you will too!
Subscribe to our Gluten Free Works Youtube Channel! We have tons of helpful videos coming soon!
April 29, 2013 Leave a comment
At one of my favorite grocery stores, they make a chile relleno casserole that is delicious. I found out it has flour so I’ve been researching how to make it gluten-free at home; it wasn’t too hard. Well I just didn’t feel like making a full-on casserole so I opted for a puffy omelet instead.
I took a couple of quick pics and decided to share them with you. Sometimes the simplest things in life can be the best. I hope you try it and enjoy it!
Green Chile and Cheese Omelet
November 5, 2012 1 Comment
This recipe is identical to my Gluten-Free Cream Puffs, they are just made bigger and cooked for a little longer.
They make a perfect lunch for any day of the week, and are also great for formal events like weddings, baby showers, family dinners, and holiday parties!
October 1, 2012 1 Comment
September 18, 2012 Leave a comment
As we’ve discussed, everything is better in mini form.
Except portions of gourmet mac n cheese. Always take the big dish of that stuff. It’s not everyday that you will come across a heaping portion of creamy, cheesy, black truffle-y, mac n cheese.
Gluten-Free Mini Caprese Frittatas
July 23, 2012 4 Comments
Sometimes I can be intimidated to cook certain foods, especially new gluten-free dishes. For some reason, I thought crepes would be similar to going into the chem lab. I’m happy to report it can be made just as easily as regular ones! But, my theory behind knowing how to cook, regardless of whether it’s gluten-free or not, holds true. Technique is very important.
The recipe I used was from Gluten-Free Gobsmacked. I really like her simplicity and explanation of each step. See below for my version and additional instructions. Either way, great product.
I can’t wait for my little girl to try them. She made some in camp this week but could only eat a bite as it was made with regular flour. While at camp, she also had a hamburger bun because she thought it was gluten-free; a bit of miscommunication. Poor thing was so itchy last night, it made me sad. Her gluten sensitivity comes out in her skin. I suppose it is this that motivates me to try things. Read More »
May 9, 2012 2 Comments
Quinoa is a very nutritious food, being a complete protein, but it can have a rather acrid flavour. This is caused by the coating the seed has to discourage insects from eating it. If you rinse whole quinoa you can get rid of this. I have used rinsed quinoa in these muffins, which I then toasted to a light brown before adding to the flour. The whole quinoa gives a crunchy texture. If you don’t want this blitz the quinoa in a blender to get a smooth texture.
April 3, 2012 Leave a comment
I’m going to really try to not tell a super long story so you can get right to this recipe. Promise.
A friend of mine brought me one of these a few weeks ago; she had just made a batch and I was very excited to try them. I pictured it being more like a crab cake when she described it but it was closer to a griddle cake since it’s flat.
My 6 year old daughter was in the room when she arrived with the sample. I’m thinking, “Oh yeah, it’s doesn’t have sugar. My daughter won’t want this.” Wrong.
“What’s that, Mama?” she asked.
“Something with quinoa; I don’t think you’ll like it.” (It smelled so good, I really did not want to share this).
“Can I have some?”
“Sure honey” and I gave her a piece.
“Uhmm, that’s good!” she says, “Can I have more?”. At least she has good manners.
“Of course, you can. I’ll give you half.” But inside I was like, really? You want this? Woe is me. Never assume what your kids will and won’t eat. I think I said that.
So, I got the recipe from my friend. It had come from her sister who had gotten it from a magazine in Southern California so I don’t know the exact source. I did change some of the amounts and ingredients as well. If I find out where it came from, I will update the post.
I made the quinoa cakes the next week. Surprisingly, everyone (8 year old son and husband included) loved them. What a great way to get some healthy protein for us all! I hope you will give it a try. Read More »