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By Camilla Saulsbury
Makes 12 muffins Sour cream and peaches in tender muffin form? Oh, yes. You can make these year-round using frozen peaches, says Camilla Saulsbury, author of 150 Best Gluten-Free Muffin Recipes. • Preheat oven to 350°F (180°C)• 12-cup muffin pan, greased 11⁄2 cups Brown Rice Flour Blend ...
By Theresa Santandrea-Cull
This is an excellent take-along salad for the beach or a picnic. It also makes a delicious, healthy snack when you get peckish. Co-author of Complete Gluten-Free Diet & Nutrition Guide, Theresa Santandrea-Cull’s family loves it all year long. Tip: A 19-oz (540 mL) can of chickpeas will yield a...
By Douglas McNish
This light yet intense salad is bursting with fresh summer flavors and interesting textures. It is sure to impress your guests at a dinner party or Saturday afternoon picnic.Over the years Chef Douglas McNish, author of Eat Raw, Eat Well: 400 Raw, Vegan & Gluten-Free Recipes has made many diffe...
By Camilla Saulsbury
Makes 12 muffinsWith little more than a box grater and a mixing bowl, it's easy to transform zucchini into a morning treat that will delight muffin lovers of all ages. • Preheat oven to 350°F (180°C)• 12-cup muffin pan, greased2 cups almond flour 500 mL1 tsp ground cinnamon 5...
By Douglas McNish
A beautifully aromatic soup from Eat Raw, Eat Well by Chef Douglas McNish that is sweet, spicy and light, and absolutely perfect for your Thanksgiving meal! Among other nutrients, the carrots provide beta-carotene, which your body makes into vitamin A. Makes 3 cups (750 mL)1 cup chopped...
by Donna Washburn, PHEc and Heather Butt, PHEc
Makes 4 servingsLove carrot cake? You don’t need to wait for Easter — enjoy this one alone or share with a neighbor. Two 4-inch (10 cm) mini Bundt or kugelhopf pans, lightly greased3⁄4 cup sorghum flour 175 mL1⁄4 cup tapioca starch 60 mL2 tsp GF...
By Camilla Saulsbury
Global MuffinsMakes 12 muffinsRicotta, chocolate and pistachios - these amazing muffins have all of the feature flavors of traditional cannoli. • Preheat oven to 350°F (180°C)• 12-cup muffin pan, greased11⁄2 cups Brown Rice Flour Blend 375 mL1 tbsp gluten-free baking powder 1...
By Theresa Santandrea-Cull
There are so many wonderful options when it comes to beans that it’s seems a shame to make chili from just one kind. So this tasty turkey chili contains three of Theresa’s favorites. Tips: After emptying the tomatoes from the can, rinse the can with the water (the amount of water specified in step...
by Donna Washburn, PHEc and Heather Butt, PHEc
Makes 4 to 6 wedgesServing size: 1 wedgeThese scones with a delightful lemon tang are perfect to serve with fresh raspberries. Tips: If you don’t have buttermilk on hand, substitute plain yogurt or GF sour cream.Lemon zest is the bright yellow portion of a lemon peel. When the lemon is cold from the...
By Theresa Santandrea-Cull
Chocolate Chip BrowniesMakes 16 squares (1 per serving) If you love chocolate, you’re going to love these brownies. Enjoy them with your friends and family — no one will know they’re gluten-free! Preheat oven to 350°F (180°C)8-inch (20 cm) square metal baking pan, lined with parchment paper, leavin...