Gluten free brownie mixes are easy to make. Most can be mixed up and in the oven in about 15 minutes. We made the brownies straight up as instructed on the packages, and we also tested them without dairy, without eggs and sometimes without both. Baked as instructed, these mixes made tasty treats. Without dairy and eggs, however, we had a mixed bag—some successes and many failures.
Delicious, innovative flavors like Salted Caramel & Chocolate and Ginger Cookie Caramel—all gluten-free and dairy-free—might draw you to Luna & Larry’s Coconut Bliss ice cream. But the company’s mission of doing good for the planet is just as appetizing.
This gluten-free, egg-free, low-sugar cardamom pudding is amazing. Monk fruit is a zero-calorie sweetener. Agar-agar is a vegan thickener made from sea vegetables.
Known for their digestive benefits, both juniper and ginger season this duck with berry-port sauce dish.
This keto-friendly zucchini flatbread is a nutritious addition to a mezze platter. It can also be served as a dinner accompaniment and even as breakfast pancakes.
Suitable for a paleo diet, this egg-free, grain-free acorn squash flatbread is versatile and easy to make. It can also be used as a paleo-friendly pizza crust.
To mix things up, try this low-starch, high-fiber baba ganoush made with cauliflower.
This incarnation of iconic sweet-and-sour salmon stir-fry delivers fresher flavor and a much bigger nutritional boost to your diet than most take-out versions.
If you can tolerate dairy, consider welcoming halloumi into your kitchen. This dense Middle Eastern cheese is remarkable in that it doesn’t melt when heated; time in the wok gives it a crispy outside and velvety interior.
Asparagus, the quintessential spring vegetable, serves as a springboard for this bright pork stir-fry.