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.
This simple barbeque cauliflower recipe packs a lot of flavor. Toss the cauliflower steaks in barbecue sauce (use our recipe or your favorite gluten-free brand), pan roast or grill them and top them with Spicy Asian Slaw.
These delicate rice flour tortillas can be rolled into wraps or used as flat tortillas.
This satisfying filling of crunchy vegetables combines well with Whole-Grain Buckwheat Wraps and Whole-Grain Millet Wraps.
These easy-to-make GF buckwheat wraps are thin like crepes and very pliable.
Millet flour gives these light-colored wraps a mild flavor. They’re easier to roll around filling after they cool. They pair well with Super Veggie Filling. For best results, do not replace the eggs in this recipe.
These gluten-free pretzels taste just like those sold at the ballpark and the mall. You can shape the dough into pretzel bites and even buns. Don’t skip the baking soda bath; it creates an authentic texture and hue. These taste best when eaten the same day.
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.
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.
In this gluten-free banana bread, three favorite flavors—raspberries, chocolate and banana—blend together to make a slightly sweet loaf that’s as pretty as it is delicious. Leftovers can be sliced and frozen; thaw and reheat in a 350°F oven for 10 minutes.