Here’s a little secret: Eat these straight out of the freezer and you’ll feel like you’re eating Girl Scout cookies—without the guilt. Store them in an airtight container at room temperature up to two days. Freeze them for longer storage. These cookies are free from eggs and dairy as well as gluten.
Ham is a festive choice for a brunch menu. For a small crowd (under 10 people), ask your local deli to cut thick slices of your favorite gluten-free ham. For a larger group, buy a gluten-free prepared ham that’s already cooked and sliced.
Everyone loves crepes and these are super-easy to make. They contain buckwheat for added nutrients and hearty flavor. Made ahead, these crepes can be refrigerated and reheated as needed. If you’re expecting a crowd, double or triple the recipe. It can be made with egg replacement
These tasty gluten-free chips are a nutritional powerhouse and fun to eat. Kale chips are best served the same day they’re baked.
This gluten-free fried zucchini recipe has long been a favorite in my Southern household. The touch of sugar transformed my son into a zucchini lover! Select smaller zucchini so they’re bite-size and easier to eat.
Eggplant tapenade is a wonderful cool-weather dish. Experiment with flavor variations by switching out herbs, olives, nuts or seeds to suit your taste and dietary needs in this versatile gluten free tapenade recipe.
These crunchy homemade gluten free crackers are sturdy enough to support dips, hummus and tapenade, or yummy enough on their own. Vary the seeds and herbs to suit your palate. Store gluten free crackers in an airtight container until eaten.
The key to making gluten-free stuffed mushroom caps is to bake them first, stem side down, to cook out excess water before they’re filled. The perfect size, these appealing gluten-free appetizers are easy to eat and prepare!
This creamy, savory gluten-free dressing uses hummus instead of mayonnaise and capers rather than anchovies. Add a few dollops to a bowl of chopped hearty greens like kale. Massage the dressing into the greens for 1 to 2 minutes to infuse them with flavor and make them deliciously tender.
For a special touch, dust frosted gluten-free cupcakes with a pinch of clove sugar (1/4 cup sugar mixed with 1/8 teaspoon ground cloves). Rotate pans halfway through baking for best results. This recipe can be doubled. It can be made egg-free; see instructions.