While the Gluten Intolerance School isn't a recipe site, I can't help but share some of my favorites. I try to mix up my recipes, from creative dishes to practical, affordable dishes, from health-minded healing foods to sumptuous desserts meant to soothe your soul. I hope you find something you enjoy!
I love fresh berries so I like to use them regularly while they are in season when they are bursting with sweet, juicy flavor… and on sale. To make this salad into a beautiful and satisfying meal I add smoked tempeh. The smokey flavor works really well with the sweet strawberries and the cucumber adds a crisp, cooling quality to the salad.
The one problem with these cookies is that it’s hard to stop eating them! They make a great tea cookie because they are somewhat similar to a shortbread cookie with a very mild and buttery natural almond flavor. This recipe is egg, dairy and gluten-free so it’s a good choice for a variety of dietary needs.
Baked kale may sound a little strange if you haven’t tried it, but these bite-sized, crunchy chips are a lot of fun, and even addictive. Thanks to the salt, crunchy texture and mild flavor they really do taste like a chip, but they are a much healthier version. Kids and picky adults may even like kale prepared like this!
Macaroons are pretty easy to make gluten-free, but most recipes that are flour-free use eggs to get the desired texture. Being a fan of coconut and conscientious of specific dietary needs I was pretty excited to create a recipe that has a rich coconut flavor and a nice texture without using either eggs or traditional wheat flour. I hope you enjoy these as much as we do!
Butternut squash has a wonderful, lightly sweet, rich flavor and a beautiful orange color. I like to highlight those qualities in this basic recipe. Many recipes for butternut squash soup use an apple or pear, or a wider variety of spices, but I like the full flavor of the squash so I kept this recipe pretty simple. Use one of these garnishes to add another dimension of flavor.
Hummus is such a versatile food. It can be eaten as a snack, as an appetizer or even as a meal. It’s pretty simple to make and you can easily alter or customize it to fit your tastes or your mood. Besides being versatile it is also pretty healthy. The main ingredient is chickpeas, which are high in protein and fiber. Did I mention it’s easy to make?
This vegetarian chili is eye-catching with the deep, rich burgundy color of the base blended with the orange of the yams and the dark, purple color of the black beans. The chipotle powder gives it a hint of smokey flavor with a spicy kick, but it can be be adapted to be milder. It is surprisingly easy to make and it tastes just as good the next day left over.
This surprisingly simple recipe has a wonderful, rich flavor thanks to the combination of mushrooms and the crispy sage leaves. Cooking the fresh sage leaves in “butter” or olive oil until they are crisp creates a distinct flavor that really makes the dish. For me the more fresh sage the better, but you can experiment and find the right balance for your taste.
I enjoy a healthy, hearty soup that can be a meal on its own. This soup fits the bill. Lentils help provide a good dose of protein, fiber and other nutrients to make this soup filling, satisfying and nutritious. The vegetables help create a nice broth and they add nutritional value.
These patties have a light flavor and a slightly crunchy texture thanks to the quinoa. The red peppers, white beans and seasonings help give them a Mediterranean flair. I like them best garnished with fresh garden tomatoes, basil and a light drizzle of olive oil, but feel free to garnish them with whatever veggies or herbs sound good to you. These patties freeze well, so you may want to keep some on hand for a quick healthy meal.
