Baba Ganoush for a Mezze Platter
To mix things up, try this low-starch, high-fiber baba ganoush made with cauliflower.
GF Spring Onion Cauliflower Fritters
These crisp, spicy cauliflower fritters make a perfect party appetizer or vegetarian entrée. For a delicious accompaniment, serve them with Lemon Yogurt Sauce for dipping.
Smashed Potatoes with Tomato Jam
Extra crispy on the outside and fluffy on the inside, these smashed (not mashed) potatoes are bound to become one of your new favorite side dishes. Saucy tomato jam is a delightful flavor booster. Boiling the potatoes first softens them before smashing, increasing their surface area and creating a rough texture. This helps them become deliciously crispy.
Gluten Free Taco-Stuffed Sweet Potatoes
These stuffed potatoes add a delicious twist to taco night. Roasted sweet potatoes bring spicy pork, buttery avocado and earthy beans into a warm embrace. Perfect for taming even the biggest appetite.
Gluten Free Corn Cakes
Some corn cakes (arepas) are simply corn meal and water. This recipe calls for eggs, cheese and milk, making for interesting eating. It can be made dairy-free and egg-free (see instructions). You can make these arepas as an appetizer, too; spoon tablespoons of batter onto a hot griddle to make them bite-size.
Gluten Free Quinoa Pilaf
This dish can be served alone or spooned onto four plates and topped with Red Snapper and Cilantro Pesto. If dairy is an issue, use substitutes or omit the cheese and cream altogether.
GF Vegan Gnocchi Chickpea Soup
Packaged gnocchi gives you delicious, filling dumplings without extra effort. Reserve the liquid from the canned chickpeas to use as an egg replacer in baked goods. (3 tablespoons whisked chickpea brine, called aquafaba, replaces 1 egg in many recipes.) Store aquafaba in a sealed container in your refrigerator up to 3 days or freeze it up to 3 months.
Gluten-Free Wild Mushroom Stuffed Mini Popovers
Crisp gluten-free popovers filled with mushroom and herb paté make a delicious appetizer. They can also be stuffed with your favorite filling, such as chili, bean dip or salsa. Be sure your mini muffin pan is piping hot before adding the batter; a hot pan helps create airy popovers. For best results, do not replace the eggs in this recipe.
Gluten-Free Potato Cups with Roasted Pepper Medley
Crispy potatoes make a tasty vessel for this savory pepper medley. Prepare and bake these gluten-free potato cups a day ahead and refrigerate them. Reheat on a lined baking sheet for 10 minutes to recrisp. Fill them just before your guests arrive.
Gluten-Free Chive and Cheese Puffs
These gluten-free cheese puffs can be prepared 1 to 2 days ahead and refrigerated; reheat before serving. The recipe is easily doubled or tripled for a crowd.
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