When you’re eating gluten free, you might miss some old favorites, like a stack of pancakes on a cold winter morning.
Here’s a delicious recipe that will help you enjoy that weekend luxury again! This gluten free pancake recipe is tasty, and has a good texture too.
The pancake recipe is also lactose free, so that’s an added bonus if you have that intolerance too.
The recipe is from a new cookbook – The Intolerant Gourmet: Glorious Food Without Gluten & Lactose – by award-winning cookbook author, Barbara Kafka. It’s a great cookbook, that just happens to be gluten- and lactose-free. There are about 300 recipes, so you should find lots of new treats to try.
Intolerant Gourmet Pancakes
- 3/4 cup white rice flour
- 1/2 cup chickpea flour
- 1/2 cup potato starch
- 1/4 cup tapioca flour
- 1 tbsp baking powder
- 1 tsp coarse kosher salt
- 1 cup well-stirred coconut milk
- 2 large eggs
- 6 tbsp safflower oil + more for frying
- In a medium bowl, whisk the flours, baking powder and salt.
- In a small bowl, whisk the coconut milk, eggs, and 6 tbsp oil.
- Whisk liquids into flour mixture, until well combined.
- Heat a large, non-stick skillet over high heat (Lightly drizzle with oil, if desired)
- Pour batter, 1/4 cup at a time, to fit the skillet
- Reduce heat to medium.
- Cook until edges are crisp and bubbles appear on the surface – about 2 minutes.
- Flip pancakes with spatula, and cook for 1 to 2 minutes, until bottom is lightly browned (Pancakes will be quite white)
- Remove pancakes to a plate, and cover with foil, to keep warm, while making the remaining pancakes.
Makes 12 pancakes.
This tasty chicken dish is quick and easy to make, and your kids will love it. The recipe is adapted from Quickies Chicken, which has many more dinner ideas that we enjoy. It’s not a gluten free cookbook, but many of the dishes are gluten free, or can be easily modified.
I usually pound the chicken breasts, to make them flatter, so they cook more evenly.
Crunchy Cornmeal Chili Chicken
- 3 tbsp cornmeal
- 1 tsp chili powder
- 1/4 tsp cumin
- 1/8 tsp each salt and ground black pepper
- 4 skinless, boneless chicken breasts
- 1 tbsp vegetable oil
- In a pie plate, combine the cornmeal, chili powder, cumin, salt and pepper
- Into this mixture, dip the chicken breasts, one at a time. Press firmly into the mixture, to get a good coating.
- In a large frying pan, over medium-low, heat the oil.
- Add chicken, and sauté until golden, and chicken feels springy – about 7-10 minutes per side.
Serve with salsa, and oven-fried potato wedges.
Makes 4 servings.
Now that summer is here, it’s great to enjoy a light, cool meal on the patio. This salad dressing has great flavor, and it’s perfect on a tossed salad, and served with grilled salmon.
Throw some fruit into the salad too, like a handful of dried cranberries, or a ripe pear, cut into thin wedges.
The recipe is adapted from The 250 Best 4-Ingredient Recipes. It’s not a gluten free cookbook, but many of its recipes have no gluten, or can be easily modified to be gluten free.
Maple Dijon Salad Dressing
- 1/4 cup lemon juice
- 1/4 cup canola or olive oil
- 3 tbsp maple syrup
- 2 tsp Dijon mustard
- salt and freshly ground pepper
- In a jar with tight-fitting lid, add the lemon juice, oil, maple syrup and mustard.
- Cover the jar and shake until well blended
- Add salt and pepper to taste.
- Serve immediately, or store in the fridge, tightly covered, for up to 2 weeks.
This chicken dish looks fancy, and tastes delicious, but it’s quick and easy to prepare. The recipe is adapted from Quickies Chicken, which is another great recipe book in the Quickies series by Chatelaine.
Usually it takes a couple of hours to make Coq au Vin, but with this quick version, you can have dinner ready in about 25 minutes. While the Coq au Vin is cooking, prepare some rice to serve with it.
Instant Coq au Vin
- 3 tbsp butter
- 4 skinless, boneless chicken breasts
- 1/4 lb sliced mushrooms
- 1 large garlic clove, minced
- 1 cup white wine
- 1/2 tsp dried thyme
- 1/2 tsp white sugar
- 2 green onions, sliced
- In a large frying pan, heat butter, over medium-high heat.
- Add chicken to pan, and brown on one side, about 2 minutes.
- Turn chicken over, and add mushrooms and garlic.
- Continue cooking over medium-high heat for 2 minutes, stirring mushrooms occasionally.
- Add wine, thyme and sugar.
- Continue cooking over medium-high heat until wine is gently boiling, about 2 minutes.
- Turn chicken and stir mushrooms.
- Continue cooking, uncovered, until chicken feels springy, about 3 to 5 minutes.
- Remove chicken to serving platter and place mushrooms on top of chicken.
- Cover with foil, to keep chicken warm.
- Turn heat to high, and add green onions to wine mixture.
- Stir occasionally, until wine is reduced to about 1/2 cup.
- Add salt and pepper to taste
- Pour wine mixture over chicken and mushrooms, and serve with rice.
Makes 4 servings.
This recipe is adapted from the Betty Crocker Ready Set Eat cookbook, that I got for Christmas.
The cookbook is filled with quick and easy recipes, and each recipe is accompanied by a full page colour picture, showing the finished dish. I find it much easier to make a new recipe, when I have an idea of what I’m aiming for!
The original recipe calls for fresh peaches and tomato, so I’d certainly use those in late summer, when local fresh produce is available. In the winter, I just use canned tomato, and a jar of peaches packed in juice. They have much more flavour than the fresh produce, at this time of year.
This dish is delicious, and perfect with rice or a simple green salad. If you like a bit of heat, add a few red pepper flakes to the salsa.
Cornmeal Chicken with Peach Salsa
- 28 oz jar peaches in juice, drained and coarsely chopped
- 14 oz can diced tomatoes, drained
- 1/4 cup chopped fresh cilantro
- 3 tbsp vegetable oil
- 2 tbsp white vinegar
- 1/4 tsp salt
- 1/2 cup yellow cornmeal
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 boneless skinless chicken breasts (about 1-1/4 lb)
- 2 tbsp vegetable oil
- In a large bowl, mix all the salsa ingredients
- In a shallow bowl, mix the cornmeal, salt and pepper.
- Coat the chicken with the cornmeal mixture.
- Heat oil in a 10-inch skillet, over medium-high heat.
- Cook the chicken in the skillet for 15 to 20 minutes, turning after 10 minutes, until the cooked through. (When centre of thickest part is cut, juice is no longer pink.)
- Top with salsa, and serve.
Makes 4 servings.
This recipe is quick and easy to make, and the lemon adds a nice zing to the taste.
I usually have all the ingredients on hand, so it’s perfect for a summer evening when it’s too hot to cook a big dinner.
Make sure to use a good quality gluten free pasta! The selection used to be pretty limited, but there are lots of excellent gluten free pastas available now.
Linguine with Lemon and Tuna
- 1 lemon
- 1/2 lb gluten free linguine
- 6 oz can tuna, drained
- 2 green onions, thinly sliced
- 1 tbsp capers, drained
- pinch of salt
- 1/4 tsp dried oregano
- 2 tbsp olive oil
- Fill large pot with water and bring to boil over high heat.
- Finely grate 1 tsp peel from the lemon.
- Cut the lemon in half, and wrap and refrigerate half for another use.
- When the water is boiling, add the pasta, and cook according to directions, until al dente.
- Ladle 1/2 cup pasta water into a small measuring cup.
- Drain pasta and place in a large bowl
- Crumble in the tuna.
- Stir in onions, lemon peel, capers, salt and oregano.
- Squeeze in the juice from the lemon half.
- Add oil and 1/4 cup pasta water, and stir to mix evenly.
- Taste, and add more of the pasta water if sauce is too dry.
Makes 2 servings.
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This salad is super easy to make, and if you don’t like blue cheese, you could substitute old Cheddar, or another flavorful cheese, for the Roquefort. It tastes great with burgers (on a gluten free bun), or pretty much anything!
There’s been some controversy about whether blue cheese is gluten free, but I was confident that it’s okay to eat, after reading this article on the Canadian Celiac Association website: Blue Cheese in a Gluten Free Diet.
Tossed Salad with Roquefort Dressing
- 1/3 cup olive oil
- 1 tbsp lemon juice
- 2 tbsp crumbled Roquefort
- pinches of salt and pepper
- 8 cups mixed salad greens
- Whisk together olive oil, lemon juice, cheese, salt and pepper.
- Toss with salad greens
- Serve immediately.
This chicken dish is quick and easy to prepare, and while it’s in the oven you can get the rest of the meal ready. We like it with Basmati rice and broccoli, but you can serve it with your favourite side dishes.
We grow our own parsley every year, and you can see a picture at the end of this article.
Baked Chicken With Herbs
- 2 tbsp lemon juice
- 1 tsp vegetable oil
- 1/2 tsp minced garlic
- 1/2 tsp dried parsley
- 1/2 tsp salt
- pinch of pepper
- 2 skinless chicken breasts
- In a baking dish, combine lemon juice, oil, garlic, parsley, salt and pepper.
- Place chicken on top of herb mixture.
- Bake, covered, at 375°F for 20 minutes.
- Turn chicken and bake for another 30 minutes, uncovered, basting it twice.
Some of our garden crop of parsley, with marigolds for a touch of color.
The kids never really liked mushrooms, but now that they’ve moved out, we can add them to all kinds of dishes. This recipe is from The 250 Best 4-Ingredient Recipes, by Margaret Howard, and it’s really tasty, and easy to make.
This was the first oven baked rice recipe that we tried, about 5 years ago. We’ve tried other recipes since, but keep coming back to this one.
Oven Baked Mushroom Rice
- 1 tbsp olive oil
- 1 cup sliced mushrooms (any type)
- 1 cup long-grain rice
- 1-1/2 cups hot chicken or beef stock
- Freshly ground black pepper
- Preheat oven to 400°F
- In a non-stick skillet, heat the oil over medium-high heat.
- Add mushrooms, and sauté for 5 minutes.
- Stir in rice in and stock
- Transfer to greased, 6-cup casserole.
- Cover and bake in preheated 400°F oven for 20 minutes, or until liquid is absorbed and rice is tender.
- Let stand for 5 minutes before serving.
- Season with pepper to taste.
For more Gluten Free links and cookbooks list, please visit No Gluten Recipes and Information.
I found this recipe in the November 2009 issue of Real Simple magazine, and talked The Chef into making it last night. He has bad memories of boiled cabbage, from sometime in his childhood, but agreed to try it anyway.
The recipe was easy to make, and The Chef added a couple of touches of his own. He cut the ingredients in half, so we didn’t have leftovers.
We both really enjoyed it, and will have it again. It’s a flavour combination that we hadn’t tried before, and it had a bit of a kick, but no cabbage taste. And according to The Chef, that’s a good thing!
Spicy Pork Chops With Red Cabbage
- 3 tbsp olive oil
- 4 bone-in pork rib chops (approx 1” thick, 8 oz each)
- 1 tsp ground cumin
- salt and black pepper
- 1 onion, thinly sliced
- 1/3 small head red cabbage, thinly sliced (about 4 cups)
- 1/2 cup golden raisins
- 1/4 cup red wine vinegar
- 1 tbsp sherry vinegar
- 1/4 cup chopped fresh dill
- Heat 1 tbsp olive oil in large skillet over medium heat.
- Season pork with cumin, 1/2 tsp salt, and 1/4 tsp pepper.
- Cook until browned and cooked through, 6 to 8 minutes per side.
- Meanwhile, heat remaining 2 tbsp oil in second large skillet over medium-high heat.
- Cook the onion, stirring occasionally, until softened, 3 to 4 minutes.
- Add cabbage, raisins, vinegar, 1/4 cup water, 3/4 tsp salt, and 1/4 tsp pepper.
- Cook, covered, tossing occasionally, until just tender, 6 to 8 minutes.
- Stir in the dill, and serve with the pork.