Top 50 Recipes

Top 50 Most Shared Gluten-Free Recipes In 2016

Finding great gluten-free recipes can be a challenge so we have put together this list of the top 50 most shared recipes of 2016 you can be sure that there is something here for everyone. Not only that but it will give you new options to try.

1. [349,072 Shares] – Delicious, Flourless Sweet Potato Brownies That Are 100% Gluten And Dairy Free

It’s moist, paleo, vegan, gluten-free, and deeeee-licious! This recipe uses natural sweeteners that are WAY better for you than artificial ones. They also have vitamin B6, B1, B2, and B3. Sweet potatoes are also full of manganese, copper, phosphorus, potassium, and fiber; all of which work together to keep your blood, digestion, and whole body healthy.


1 cup mashed sweet potato
½ cup smooth nut butter of choice (I recommend almond or cashew butter)
2 tablespoons maple syrup
¼ cup cocoa powder
Handful of carob chips (optional)


Preheat the oven to 350ºF and grease a small cake/loaf pan.
On the stove, melt nut butter with maple syrup.
In a large bowl add the mashed sweet potato, melted nut butter and maple syrup, and cocoa powder and mix well.
Fold in chocolate chips.
Pour mixture into greased pan and bake for 20 minutes or until cooked through.
Remove from the oven and allow to cool completely before slicing and refrigerating.
These brownies are best when cooled completely. Store in fridge or freezer and ENJOY!



2. [235,632 Shares] Gluten-Free Cheesecake Bites


Cheesecake bites are nothing more than little chocolate-covered morsels of creamy cheesecake. No special equipment and no water bath needed, since chocolate covers any cracks. There’s just something about taking an otherwise ordinary, classic cheesecake, slicing it into 1-inch squares, and dipping them in chocolate.

Prep time: 5 minutes  Cook time: >30 minutes  Yield: 64 bites


For the crust
1 1/2 cups (225 g) gluten free cookie crumbs

5 tablespoons (70 g) unsalted butter, melted and cooled

For the filling
2 8-ounce packages (total: 16 ounces) cream cheese, at room temperature

3/4 cup (150 g) granulated sugar (can reduce to 1/2 cup (100 g) for a less-sweet version)

1/8 teaspoon kosher salt

2 tablespoons (18 g) cornstarch (or try arrowroot)

2 eggs (100 g, weighed out of shell) at room temperature

1 teaspoon pure vanilla extract

For the chocolate coating
8 ounces bittersweet chocolate, chopped

2 tablespoons (28 g) virgin coconut oil (or vegetable shortening)


Preheat your oven to 325°F. Line an 8-inch square baking pan with overhung, crisscrossed pieces of unbleached parchment paper and set it aside.

Prepare the crust. In a medium-size bowl, place the cookie crumbs and the melted butter, and mix until all of the crumbs are moistened. Place the cookie crumb mixture in the prepared pan and press firmly into an even layer on the bottom of the pan and very slightly up the sides. Set the pan aside.

Prepare the filling. In a medium-sized bowl, place the cream cheese and beat with a hand mixer (or the paddle attachment in a stand mixer) until light and fluffy. Add the sugar, salt, cornstarch, eggs and vanilla, beating to combine well after each addition. The mixture should be smooth and pourable. Pour the filling on top of the prepared crust. Place the pan in the center of the oven and bake until just set (about 30 minutes). The filling is set when it does not jiggle more than a tiny bit in the center when the pan is shaken gently back and forth. Remove from the oven and allow to cool in the pan for about 20 minutes before covering the pan with plastic wrap and placing in the freezer until very firm (about 2 hours).

Slice into bites. Remove the cheesecake from the freezer, uncover and remove from the pan using the overhung parchment paper. Using a sharp knife, slice into 64 1-inch squares, cleaning the knife frequently to ensure clean edges.

Make the coating and dip the bites. Place the chopped chocolate and coconut oil in a large, deep bowl with high sides. Melt over a double boiler or in the microwave, stirring occasionally, in 30-second increments at 60% power. Allow the chocolate to sit at room temperature until it begins to thicken a bit. Holding each bite by the crust with your fingertips, dip it into the chocolate coating at least halfway up the sides. Place, crust side down, on a piece of parchment paper. Allow the bites to sit until the chocolate is set. Store any leftovers in a sealed container in the refrigerator.



3. [211,515] – Broccoli Crust Pizza (Low-carb, Gluten free)


Healthy homemade broccoli crust pizza is gluten-free and low-carb and comes together in under 30 minutes.  It’s all about the broccoli today! If you’ve been following the blog, then you might have noticed how obsessed I am with these healthy pizza crusts. A few years ago I shared the best cauliflower crust pizza and then the popular rainbow cauliflower crust a few weeks ago.

Prep time: 5 mins  Cook time: 20 mins  Total time: 25 mins
Serves: 4


Broccoli Crust:
1 small head of broccoli (about 2-3 cups riced)
2 eggs
¼ cup parmesan cheese
¼ cup mozzarella cheese
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon italian seasoning (optional)

¼ cup pizza sauce
1 cup cheese
veggies (optional)


Pre-heat oven to 400 degrees F. Line a baking sheet with parchment paper (highly recommend) or grease with oil; set aside.

Process the broccoli in a food processor or shred with a cheese grater until the broccoli is the same consistency as rice.

Place broccoli in a large bowl, cover with plastic wrap and micorwave for 1-2 minute or until it is steamed. Cool for at least one minute then pour broccoli on a clean washcloth and squeeze as much liquid as you can out of the broccoli until you are left with a dry ball of broccoli.

In a large bowl, combine the broccoli, eggs, cheeses, and seasoning with a spoon until fully combined. Pour mixture into the pre-lined baking sheet and shape into a pizza crust, ½ inch thick.

Bake for 10-12 minutes or until crust is lightly browned. Remove from the oven and add the pizza sauce and cheese. At this point feel free to add desired toppings (veggies or meat). Return to the oven and bake for an additional 10-12 minutes or until the cheese is fully melted. Cool for at least 5 minutes before cutting.



4. [178,012 Shares] – No Bake Peanut Butter Coconut Bites (Vegan, Gluten Free)

No Bake Peanut Butter Coconut Bites: delicious, easy to make, energy-boosting and super-filling. Made of just 6 simple ingredients, vegan and healthy!

Serves: 20-25 bites


Dry Ingredients
¾ cup unsweetened shredded coconut
¾ cup gluten-free rolled oats
¼ cup ground flaxseed
¼ cup chopped peanuts or other gluten-free, vegan add-ins (chocolate chips, raisins, etc.)
Wet Ingredients
¾ cup natural, unsalted peanut butter (mine is very liquidy)*
¼ cup pure maple syrup


In a large bowl, mix together all of the dry ingredients: coconut, oats, flax and peanuts. Set aside.
In a medium bowl, whisk together the wet ingredients: peanut butter and maple syrup.
Pour wet mixture over dry mixture. Using a sturdy spatula, fold together until well incorporated.
Scoop mixture into your hands and roll into bites. I like my bites to be about 1 ½ tablespoons. If the mixture is too dry, add in a bit more maple syrup and peanut butter.

– *Natural peanut butter works best for this recipe; the measurements were calculated based on the very drippy, liquidy nature of natural PB.
– Store in an airtight container for up to 2 weeks. If you like them firm, you can store them in the fridge.


5. [172,615 Shares] – Chickpea Stew (Vegan, Gluten-free)


This Chickpea stew Gluten-Free Vegan is a hearty and comforting stew. It is simple to make and delicious! Chickpea is a low-fat and good source of protein.



1 cup chick peas, dry or two-15 ounce cans chick peas, drained
1 tbsp olive oil, (1/4 cup water)
1 medium onion, minced
2 cloves garlic, minced
1/4 cup red bell pepper, chopped
1 medium tomato, chopped
1 carrot, diced
1 tsp dried parsley
1/2 tsp dried basil
1/2 tsp dried oregano
1 tbsp tomato paste
2 cups liquid from boiled chickpeas, or water
1/2 tsp sea salt
1/4 tsp Cayenne pepper


If you are using dried chickpeas, sort, wash and soak them overnight. The next day drain and rinse chickpeas.
Cover with water about 2 inches above chickpeas and bring to boil on medium heat.
Lower heat to simmer and cook until tender, about 1 hour.
Drain chickpeas and reserve 2 cups of liquid, set aside.
If using canned chickpeas, start at step 5.
Heat oil or water in a large saucepan on medium-high heat. Add onions and cook until soft, about 4 minutes.
Add garlic and cook for 30 seconds stirring. Add bell pepper, tomatoes, carrots, chickpeas, parsley, basil and oregano.
Add tomato paste and water, cover and bring to boil. Reduce to a simmer for 20-30 minutes or until thickened.
Mash some of the chickpeas, with the back of a fork to thicken stew.
Check seasoning with extra salt and pepper.
Delicious served with brown rice.



6. [166,391 Shares] – 4 Ingredient Fudge Protein Brownies (Vegan, Gluten-free, Paleo)


Quick and easy to make 4 ingredient healthy protein brownies are moist and fudgy and contain NO SUGAR, NO EGGS, NO OIL, AND NO FLOUR! They are naturally Vegan,

Serves: 9 slices


2 cups mashed banana (about 6 medium, overripe bananas)
1 cup smooth peanut butter (use almond or cashew butter for paleo/low-carb)
½ cup protein powder
¼ cup cocoa powder


Pre-heat oven to 350 degrees F. Line a small 8×8 baking dish or 8” skillet with parchment paper or grease well. Set aside.

In a large bowl, combine the mashed bananas, peanut butter, whisk until fully combined. Stir in protein powder and cocoa powder with a wooden spoon. Pour batter into a greased pan. Bake for 12-20 minutes or until cooked through.

Cool for at least 10 minutes before cutting. Cover the leftovers and store in the fridge for up to 3 days. Enjoy cold or at room temp!



7. [112,029 Shares] – Buffalo Chicken Meatballs (Low Carb, Keto, Gluten Free)


These low carb meatballs are bursting with flavor from buffalo sauce and ranch dressing!



1 pound ground chicken or turkey
1/2 cup almond flour
1/4 cup cheddar cheese
2 tablespooons prepared ranch dressing, plus more for serving
1 tablespoon dry ranch seasoning
1/4 cup hot sauce, plus more for serving
1 egg


Preheat oven to 500 degrees. Line baking sheet with parchment paper.
Add all of the ingredients to a medium bowl and mix well with your hands.
Form mixture into 9 evenly sized meatballs and place on the prepared baking sheet.
Bake for 15 minutes or until cooked through.
Serve with extra hot sauce and ranch dressing, as desired



8. [103,375 Shares] – Quickest Gluten-Free Yeast-Free Cinnamon Buns


Warm, comforting gluten free cinnamon buns, made without yeast so there’s no rising time. Ready in less than an hour from start to finish!

Prep time: 15 minutes  Cook time: >25 minutes  Yield: 12 buns


For the dough
3 1/2 to 4 cups (490 to 560 g) all purpose gluten free flour (I used Better Batter)

2 teaspoons xanthan gum (omit if your blend already contains it)

2 1/2 teaspoons baking powder

1/4 teaspoon kosher salt

1/2 cup (100 g) granulated sugar

6 tablespoons (84 g) unsalted butter, at room temperature

2 eggs (100 g, weighed out of shell), at room temperature, lightly beaten

1 cup (8 fluid ounces) milk, at room temperature

For the filling
1 cup (218 g) light brown sugar

2 tablespoons ground cinnamon

1/8 teaspoon kosher salt

4 tablespoons (56 g) unsalted butter, melted and cooled

For the glaze
1 cup (115 g) confectioners’ sugar

1 tablespoon milk (any kind), plus more by the 1/4 teaspoonful if necessary


Preheat your oven to 350°F. Grease the wells of a standard twelve-cup muffin tin and set it aside.

In a large bowl, place 3 1/2 cups (490 g) of the flour, the xanthan gum, baking powder, 1/4 teaspoon of the salt, and the granulated sugar, and whisk well. Add 6 tablespoons of the butter, the eggs, and the milk, and mix until the dough comes together. The dough should be smooth and relatively easy to handle. If the dough seems sticky, add more flour by the tablespoon and knead it in with well-floured hands until the dough is smooth.

Turn the dough out onto a piece of lightly floured unbleached parchment paper. Sprinkle the dough lightly with extra flour and roll it into a 12-inch by 15-inch rectangle, about 1/4 inch thick (no thinner). Trim any especially rough edges.

Make the filling. In a medium-size bowl, place all of the filling ingredients and mix to combine well. With a small offset spatula or large spoon, spread the filling in an even layer over the top of the rectangle of dough, leaving about 1/4 inch clean around the perimeter. Starting at a short side, roll the dough away from you into a tightly formed roll. Slice the roll in cross-section into twelve equal pieces, each about 1 inch thick. Place each roll in a well of the prepared muffin tin.

Place the tin in the center of the preheated oven, and bake for about 25 minutes, or until the rolls begin to turn golden brown and the filling starts to bubble out of them. Remove from the oven and allow to cool until the rolls are firm enough to handle (about 10 minutes), then transfer to a wire rack to finish cooling. Be sure to remove the rolls from the muffin tin before they are completely cool, or they will begin to stick to the muffin tin.

While the rolls are cooling, make the icing. In a small bowl, place the confectioners’ sugar and 1 tablespoon of milk. Mix well until a thick paste forms. Add more milk by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon slowly, in a thick but pourable glaze. Add milk very slowly, as it is much easier to thin, than to thicken, the glaze. If you do thin the glaze too much, add more confectioners’ sugar a teaspoon at a time to thicken it. Drizzle or spread the icing on the cooled rolls before serving.



9. [81,012 Shares] – Chocolate Banana Bread (Gluten Free, Vegan, Refined Sugar Free)


A delicious twist on banana bread – rich and chocolatey, but healthier, too – this loaf is gluten free and refined sugar free! classic vegan and gluten free banana bread recipe Banana bread is one of our favorite things to bake at our house. It’s easy to make, most people love it, and it’s easy to make it gluten free or vegan.

Serves: 8

1¼ cups gluten free flour blend*
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup coconut sugar
⅓ cup coconut oil (measure when solid, then melt it in the microwave)
2 very ripe bananas
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
⅜ cup water


Preheat the oven to 350 degrees. Line a loaf pan with parchment paper so that there is an overhang on both sides.
Place the dry ingredients in a bowl and whisk together.
Place the bananas in a separate bowl and mash with a fork. Add the melted coconut oil, vanilla extract, apple cider vinegar, and water. Stir well.
Pour the wet ingredients over the dry ingredients and stir until combined.
Pour the batter into the prepared pan. Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted in the middle comes out clean.
Let cool completely in the pan before using the parchment paper to remove the loaf for slicing.

*King Arthur Multi Purpose Flour works well, as do blends by Bob’s Red Mill or NOW Foods.



10. [78,273 Shares] – Cloud Bread Recipe: Carb and Gluten Free


Discover a cloud bread recipe that is practically carb-free but still hits the spot when you just need to a sandwich. Here’s how you make it.


3 eggs, 3 tablespoons plain cream cheese (at room temperature), 1 tablespoon honey and ¼ teaspoon baking powder (rosemary optional)


Preheat your oven to 300°F. Next, separate the egg yolks from the whites using two bowls. Mix the room-temperature cream cheese and the honey into the bowl with the yolks until smooth. Then add the baking powder to the bowl with the whites and beat on high speed until the mixture is fluffy and looks a lot like whipped cream. Carefully fold the yolk mixture into the whipped mixture and mix gently with a spatula until fully combined (no yellow streaks).


Spoon 6 to 8 even rounds onto a greased baking sheet. Pop the tray into the oven for about 15 minutes, oruntil they’re golden brown.


Cloud bread has a super-mild egg flavor. Garnishing it with herbs (like rosemary) before you bake it is a nice add-on and a delicious way to balance it out.



11. [77,428 Shares] – 10 MINUTE Gluten Free Sesame Chicken with Honey


Insanely Delicious Gluten Free Sesame Chicken with Honey recipe is a winner and it cooks in only 10 MINUTES, you’ll love it! With simple Paleo option.

Serves: 4

2 tablespoons sesame seeds
¼ cup honey
3 tablespoons gluten free soy sauce (coconut aminos for paleo)
2 tablespoons ketchup (tomato sauce for paleo)
2 teaspoons toasted sesame oil
¼ teaspoon crushed red pepper flakes
3 cloves garlic, chopped
1.5 lb skinless chicken breast halves, cut in half lengthways
Salt and pepper
1 tbsp cornstarch (arrowroot for paleo)
2 tablespoons olive oil


Toast sesame seeds in a dry pan over medium heat. It will take about three minutes or so and you will need to stir them all the time so they don’t burn and get toasted evenly, toss them out onto a plate once they are done.
Mix honey, soy sauce, ketchup, sesame oil, garlic, and red pepper flakes together in a bowl.
If you haven’t already done so, cut your chicken breasts in half lengthways, so that you get a thin fillet.
Place cornstarch or arrowroot in a shallow bowl and season with a little salt and pepper.
Dredge each chicken piece in the starch and shake off excess, then put the chicken in one layer on a plate.
Heat the oil in a large nonstick frying pan over medium-high heat and then add the chicken pieces. Do not crown the pan and just do a few at a time. it will take about four minutes per side, eight minutes total.
Stir in honey soy mixture to the pan with the chicken and stir well, cook for a minute or so and then turn the chicken pieces so they get coated in the sauce and cook for a further minute. Check that your chicken is cooked through then remove from the heat.
Sprinkle with sesame seeds and serve hot.



12. [75,914 Shares] – Chocolate Chip Peanut Butter Pie {Gluten-free}


Rich and decadent, this chilled pie combines two of my favorites- peanut butter and chocolate- for an amazing gluten-free dessert!

Serves: 10-12 slices


1 (7.9 oz.) container Udi’s Gluten-free Soft & Chewy Chocolate Chip Cookies
2 Tbsp. brown sugar
1/3 cup unsalted butter, melted
6 oz. cream cheese or Neufchâtel, room temperature
1 cup creamy peanut butter
1 cup powdered sugar
1 1/2 teaspoons pure vanilla extract
1 1/2 cups heavy whipping cream
3/4 cup mini chocolate chips or mini M&M’s


Spray pie plate with non-stick spray. Preheat oven to 375°.
Using a food processor or food chopper, pulse the chocolate chip cookies until mixture is course crumbs with some larger chunks. (see photo in blog post).
Transfer cookie crumbs to a medium size bowl. Add brown sugar and whisk.
Pour melted butter over cookie mixture and whisk until well blended.
Transfer cookie mixture into greased pie plate. Use a spatula or your fingers to press the cookie crumbs firmly across bottom of the pie plate.
Bake in preheated oven at 375° for 9 minutes.
Remove from oven and set aside to cool while you make the filling.

Filling and assembly:
In the bowl of your electric mixer, beat the cream cheese, peanut butter, powdered sugar, and vanilla extract on medium speed until combined. Mixture look like a peanut butter cookie dough.
In a separate bowl, use an electric mixer to whip the heavy whipping cream until soft peaks form.
Scoop 1 heaping cup of the whipped cream and add to the peanut butter mixture. Beat on low speed until mixed thoroughly.
Scoop remaining whipped cream into the peanut butter mixture and use a spatula to gently fold the whipped cream until mixed in.
Gently stir in the mini chocolate chips.
Scoop the filling into the cooled crust. Place in refrigerator for 4 hours or overnight.
This is very rich so you’ll want to slice this thinly -not like the slice in the photo!
Keep leftovers refrigerated.

This recipe assumes the use of a peanut butter that has salt in it. If using a natural peanut butter without salt, add a pinch of salt in Step 1 of making the filling.



13. [73,585 Shares] – Carrot Cake with Cream Cheese Frosting (Gluten Free, Vegan)


A delicious carrot cake recipe that’s gluten free and vegan! This lightly spiced cake is topped with a sweet dairy free cream cheese frosting.  A couple of weeks ago, I asked on Facebook what kind of cake I should make next. One of the suggestions was carrot cake, and since we’re so close to Easter, I decided to make that one first.

Serves: 8


For the cake:
2 cups gluten free flour blend OR white spelt flour if you are not gluten free*
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1¼ teaspoon cinnamon
⅓ teaspoon ginger
½ cup organic cane sugar
½ cup light brown sugar
⅓ cup organic canola oil
3 Tablespoons unsweetened applesauce
1 cup grated carrots
1½ teaspoons vanilla extract
1 teaspoon apple cider vinegar
½ cup water**

For the frosting:
2 cups powdered sugar
4 ounces Daiya brand vegan cream cheese, softened
4 Tablespoons buttery spread, softened


Preheat the oven to 350 degrees. Grease an 8 or 9 inch round cake pan and line the bottom of the pan with a circle of parchment paper.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ginger. Add the shredded carrots and toss to coat. Make a well in the center of the dry ingredients.
Add the sugars, canola oil, applesauce, vanilla extract, apple cider vinegar, and water. Stir well until combined.
Pour the batter into the prepared pan. Bake at 350 degrees for 30-38 minutes (depending on the size of the pan), or until a toothpick inserted in the middle comes out clean.
Let the cake cook for about 15 minutes in the pan, then run a knife around the edge of the pan and invert over a wire rack to remove. Let the cake cool fully on the wire rack.
Make the frosting once the cake is fully cooled. In a mixing bowl whip the Daiya cream cheese and the vegan buttery spread. Sift in the powdered sugar. Mix until very smooth and creamy.
Frost the cooled cake, and refrigerate if not serving immediately. Store leftover cake in the refrigerator.

*I like using King Arthur’s Multi Purpose Gluten Free Flour for cake recipes. It does not contain xanthan gum, but that has not been a problem for me.
**You may need to adjust the amount of water based on what flour you use. Some gluten free blends require more water. The dough should not be dry or too thick.



14. [71,309 Shares] – 3-Ingredient Gluten-Free Bread That Will Keep You in Fat-Burning Mode ALL Day Long


As the gluten-free diet grows in popularity, so does the rise of gluten-free, low carb bread (no pun intended). Often, though, gluten-free bread is no better than the loafs they imitate. They usually have an equally high glycemic load and contain ingredients derived from corn, potatoes, or soy. Not Bulletproof. But what if you could have your bread and eat it, too?

That’s where Bulletproof bread – keto, low carb bread – comes in. It’s pure fat and protein, so it’ll keep you in a fat-burning, energy-producing ketogenic state. It’s also a near-perfect replacement for normal bread, from texture to taste. Try it with butter, serve a burger on it, make a BLT with it – it’s firm and chewy enough to stand in for bread in pretty much any recipe.

Makes 1 Loaf


6 pastured eggs, separated

1/2 cup grass-fed Bulletproof Whey Protein
Grass-fed butter (to grease pan)


Preheat oven to 325 degrees F. Use middle rack and remove any racks above as bread will expand while baking.
Generously butter a loaf pan/dish with grass-fed butter. (Side note: If possible, use a ceramic pan. The bread will cook evenly without sticking, and a ceramic pan won’t leach chemicals like Teflon cookware will).

Beat 6 egg whites until stiff peaks form – a hand mixer on high works well. Really beat the whites until the peaks are VERY stiff. If you don’t beat them enough, they’ll collapse when you add the whey and egg yolks, and you’ll end up with a Styrofoam-like concoction. Yuck.

Add ½ cup of Bulletproof Whey Protein and the 6 yolks, blend gently on low just until fully incorporated. The batter will be fluffy.

Pour batter into prepared dish and place in oven.

Bake for 40 minutes.

Remove and allow to cool completely. The loaf will sink to a normal height.

Once fully cooled, release from the dish, slice, and serve.

Leftovers will keep in the fridge for a few days.



15. [69,524 Shares] – Samoa Bars (Gluten Free, Paleo + Vegan)


These Samoa Bars have a shortbread crust, a layer of toasted coconut caramel, and a dark chocolate drizzle! They’re a gluten-free, Paleo, vegan, and guilt-free way to enjoy your favorite Girl Scout cookie.

Serves: 16 bars

For the shortbread crust
⅔ cup coconut flour
¼ teaspoon kosher salt
3 tablespoons pure maple syrup
⅓ cup coconut oil, solid
For the caramel coconut filling
½ cup creamy almond butter
⅓ cup pure maple syrup
⅓ cup coconut butter (coconut oil can be subbed)
1 teaspoon vanilla extract
¼ teaspoon kosher salt
¾ cup unsweetened shredded coconut, toasted
¾ cup dark chocolate, chopped


Preheat the oven to 350ºF. Line an 8×8” square pan with parchment paper and grease with coconut oil.
Combine coconut flour and salt in a bowl. Add the maple syrup and coconut oil and stir until fully combined and a large dough ball forms, making sure to press out any clumps of coconut oil. I used my hands at the end to bring the dough fully together – you want it to be completely smooth. You can also mix it in a stand mixer fitted with the paddle attachment.
Press the dough into the prepared pan. Bake for 15-17 minutes, or until golden brown around the edges. Let cool completely.

For the filling
Combine the almond butter, maple syrup, coconut butter or oil, vanilla, and salt in a small saucepan and heat until all of the ingredients are melted and throughly combined. Alternatively, you can heat the ingredients in the microwave for 45 seconds, or until melted and smooth. Add the toasted coconut and stir in. Pour over the crust and let cool in the refrigerator until set. Cut in 16 squares.
Melt ½ cup of the dark chocolate in a small bowl in the microwave, and stir until smooth. Dip the bottom of each bar into the dark chocolate, scrape off the excess chocolate on the side of the bowl, and place on a parchment lined baking sheet to set.
Melt the remaining ¼ cup dark chocolate in the microwave and transfer to a small piping bag or ziplock bag with the corner snipped off. Drizzle the chocolate over the bars.
Store leftovers in the refrigerator or freezer – they’re delicious frozen!

Honey can be substituted for the maple syrup in equal amounts.



16. [66,471 Shares] – Healthy Lemon Poppy Seed Muffins {Gluten-Free}


Healthy Lemon Poppy Seed Muffins recipe is super moist made with natural ingredients, gluten-free, dairy-free and low-sugar. It is the ultimate, delicious and healthy recipe for breakfast.


1/2 cup butter / dairy-free butter substitute, softened
1/4 cup cane sugar (sub for honey if desired)
2 eggs
1 teaspoon baking powder
1 teaspoon vanilla extract
2 Tablespoons fresh lemon juice
1 small lemon, zested
1 cup gluten-free baking flour
1/4 cup almond flour
2 Tablespoon unsweetened almond milk
2 teaspoons poppy seeds


Preheat oven to 350 degrees F
Prepare mini muffin pan with cupcake liners .
In a medium bowl whip butter with hand mixer.
Add sugar and eggs, continue to beat together (apprx 30 seconds)
Add baking powder, vanilla extract, lemon juice and zest from small lemon. Combine.
Slowly add baking flour while continuing to beat mixture. Add almond flour and almond milk. Continue to beat mixture until fully combined (apprx 1 minute)
Fold in poppy seeds.
Spoon 1 Tablespoon into each cupcake liner. Makes approximately 20 muffins
Bake for 8 – 10 minutes or until toothpick comes out clean.

Can make in standard cupcake pan. Yields 6 muffins – Adjust baking time to 15-20 minutes.



17. [64,606 Shares] – Super Easy Gluten Free Cannoli Pie


Gluten free cannoli pie has all the taste of cannoli in a super easy smooth and creamy pie. Make it with a pastry crust or cookie crust!


For the crust

1 1/2 cups (210 g) all purpose gluten free flour (I highly recommend Cup4Cup, my Better Than Cup4Cup blend, my Mock Cup4Cup, or my Better Batter Pastry Hack blend), plus more for sprinkling

3/4 teaspoon xanthan gum (omit if your blend already contains it)

1/4 teaspoon baking powder

1/2 teaspoon kosher salt

6 tablespoons (84 g) unsalted butter, roughly chopped and chilled

1/2 cup (120 g) sour cream (full fat, preferably), chilled

Ice water by the teaspoonful, as necessary


Make the pie crust dough. In a large bowl, place the flour, xanthan gum, baking powder and salt, and whisk to combine well. Add the chopped and chilled butter, and toss to coat it in the dry ingredients. Flatten each chunk of butter between your thumb and forefinger. Add the sour cream, and mix to moisten the dry ingredients with the sour cream. The dough should be shaggy and somewhat crumbly. Knead the dough together with clean hands until it begins to come together. Add ice water by the teaspoon only if necessary for the dough to hold together. Turn the dough out onto a sheet of plastic wrap, and press into a disk as you close the plastic wrap around the dough. It will still seem rough. Place the dough in the refrigerator to chill for 30 minutes.

Preheat your oven to 375°F. Grease a 9-inch metal pie plate generously and set aside.

Smooth out the chilled dough. Once the dough has chilled, turn it out onto a lightly floured piece of unbleached parchment paper. Sprinkle the dough lightly with more flour, and roll it out into a rectangle that is about 1 inch thick, moving the dough frequently and sprinkling it lightly with flour if it begins to stick. Fold the dough over on itself like you would a business letter. Sprinkle the dough again lightly with flour, and roll out the dough once again into a rectangle about 1 inch thick. Twice more, remove the top piece of parchment paper, sprinkle lightly with flour, and fold the dough over on itself like you would a business letter.

Shape the dough in the pie plate. Roll out the dough into an approximately 12-inch round, about 3/8-inch thick. Roll the pie crust loosely onto the rolling pin and then unroll it over the prepared pie plate. Trim the roughest edges of the crust with kitchen shears. Lift up the edges of the pie crust gently to create slack in the crust, and place the crust into the bottom and up the sides of the pie plate. Tuck the excess pie crust under itself, and crimp the edge gently all the way around the crust by pinching the dough at regular intervals with one hand, and creating a crimped impression with the forefinger of the other hand. Cover the pie crust with plastic wrap and place it in the refrigerator to chill until firm, at least 30 minutes (and up to 3 days).

Parbake the crust. Remove the pie crust from the refrigerator and unwrap and discard the plastic. Pierce the bottom of the pie crust all over with the tines of a fork. Place a sheet of parchment paper on top of the raw crust and cover the bottom of the crust with pie weights or dried beans. Place in the center of the preheated oven and bake until the crust is lightly golden brown on the edges, about 10 minutes. Remove the pie weights and parchment and allow the crust to cool before proceeding with your recipe.

For the filling
1 pound (16 ounces) low-moisture whole milk ricotta cheese (I really like Sorrento brand)

8 ounces mascarpone cheese (can be replaced with cream cheese)

3 eggs (150 g, weighed out of shell)

1 teaspoon pure vanilla extract

1/2 cup (100 g) granulated sugar

1/4 teaspoon kosher salt

2 ounces miniature semi-sweet chocolate chips

Melted chocolate, for drizzling (optional)

*In place of the pastry crust, make a cookie crust. In a large bowl, mix 1 1/2 cups (225 g) gluten free crunchy cookie crumbs and 6 tablespoons (84 g) unsalted butter, melted until well-combined. Press the mixture into the bottom and up the sides of a 9-inch springform pan or greased deep-dish pie plate. Place the pie plate in the freezer for about 5 minutes or until firm before proceeding with the rest of the recipe.


Preheat your oven to 375°F. Grease a 9-inch deep-dish pie plate or springform pan (or even a simple round 9-inch cake pan with high sides), and set it aside.

Prepare and parbake the crust according to the recipe instructions (or prepare the cookie crust according to the instructions in the ingredients list). Allow the crust to cool briefly while you prepare the filling.

In a food processor or blender, place the ricotta cheese, mascarpone cheese, eggs, vanilla, sugar and sugar, and pulse or blend until very smooth. Add the miniature chocolate chips, and mix until evenly distributed throughout. Pour the filling into the prepared pie crust, and smooth into an even layer. Place the pie plate or pan in a larger, heat safe pan like a roasting pan. Pull out the bottom rack of the preheated oven and place the pan on the rack. Pour lukewarm water into the roasting pan until reaches about 1/2-way up the sides of the pie plate/pan. Push the rack carefully back into place, close the oven and allow the pie to bake for about 50 minutes, or until the filling is mostly set. The center of the filling should shake in a controlled (not loose) way when shaken gently.

Remove the pie from the water bath and return just the pie to the oven. Turn off the oven and leave the oven door open about 2 inches. Allow the pie to sit in the oven for 10 minutes, then remove and allow to cool to room temperature. Cover and place in the refrigerator to chill until firm (at least an hour, and up to 3 days). Drizzle with melted chocolate before slicing and serving, chilled.



18. [64,483 Shares] – Gluten Free Flat Bread


Gluten Free Flat Bread – A delicious alternative to pita bread!

Serves:4 6-inch round flat breads

4 whole eggs
4 egg whites
1 tablespoon coconut manna, or extra virgin olive oil, or clarified butter
¾ teaspoon sea salt or kosher salt
¼ cup coconut flour (found online, in some big box stores, or supermarket)
1 ½ teaspoons gluten free baking powder
2 teaspoons arrowroot powder (found at some supermarkets or on line)
3 tablespoon any fresh herb or a combination such as fresh parsley, basil, rosemary or thyme
Extra virgin olive oil or non-stick cooking spray for pan

In a large bowl, mix whole eggs with egg whites until blended.
Add melted manna or olive oil or butter, salt, coconut flour, baking powder, arrow root and fresh herbs.
Mix thoroughly with a whisk then let mixture sit for five minutes. Then whip again. This is necessary so the flour absorbs the liquid.
Using a flat griddle pan or crepe pan, heat over medium low to low heat. But let the pan fully heat before starting to ensure that the pan is very hot.
Once hot, spray or brush on some oil and pour about a third of a cup of batter onto pan and then cover with a glass lid . The lid helps retain the heat (like a mini oven) to cook the bread and using a glass lid will help you see when to turn the flat bread.
After 3-4 minutes, you should see the edges dry and bubbles forming in batter. With a spatula, lift an edge and check. If golden, flip, cover and cook the other side about 2-3 more minutes, or until slightly browned and cooked through.
Transfer to a platter and continue cooking the remainder of the batter. (Note: I used two pans so I could cook two at a time and found the timing to be slightly different between the two pans, mostly because one pan was thicker than the other, therefore your cooking time will vary depending on your cookware, burner type and heating source.)
Once cooked, these are great served warm with sandwich ingredients folded in half like a piece of pita bread.



19. [62,570 Shares] – Gluten-Free Crazy Dough


If you’re not already familiar with it, Crazy Dough is a type of dough that you make, put in a plastic bag and keep in your fridge for up to 3 days. You can use it for anything you like: pizza, dinner rolls, cinnamon rolls, garlic knots, pretzels, focaccia, bread, etc. That dough can be frozen as well, and used afterwards. You need to thaw it and use it in the same way as fresh dough.

2 1/2 cups milk lukewarm
2 tsp sugar
80 g fresh yeast or 4 tsp active dry yeast or 4 tsp instant yeast
9 1/2 cups gluten-free flour (1 kg)
3 tsp gluten-free baking powder
3 tsp salt
1 1/2 cup plain yogurt
2 whole eggs

Combine lukewarm milk with sugar and yeast. Let stand in a warm room until yeast activates, about 10-15 minutes.
Transfer yeast mixture to a mixing bowl and add all other ingredients. Mix well until you get a soft dough, similar to pizza dough (add more milk or water if necessary).
You can start using Gluten-Free Crazy Dough immediately. Shape it any way you like, wait a little bit (about 15-20 minutes in the warm kitchen) until it starts expanding, then pop in hot oven.



20. [62,201 Shares] – Grain Free Everything Dough {Gluten Free/Dairy Free}


Finally, a “Grain-Free Everything Dough” that is gluten free, dairy free and multi-purpose! Perfect for making pizza, cinnamon rolls, pita bread, empanadas, breadsticks and more.

1 cup blanched almond flour
1½ cups tapioca flour plus more for dusting
¾ cup potato starch
1 teaspoon xanthan gum
½ teaspoon salt
1 egg white
1 Tablespoon olive oil or palm shortening
½ cup warm water
1 Tablespoon honey
1 Tablespoon active dry yeast

In a small bowl, stir together warm water, honey and yeast. Stir well and set aside for 2-3 minutes for yeast to activate.
In a mixing bowl, whisk together almond flour, tapioca flour, potato starch, xanthan gum and salt. Whisk until all lumps are removed.
Mix in yeast mixture, egg white and shortening until well combined. Dough should be soft like play dough.
Cover dough with a towel until ready to use. Can be used for making pizza, pita pockets, cinnamon rolls and hand pies.



21. [62,034 Shares] – Gluten-Free Quinoa Chocolate Cake Recipe With the Best Natural Sweetener You’ve EVER Tried


There is no flour in this cake, which makes it a wonderful option for anyone who is gluten intolerant. The quinoa makes this cake moist, light and fluffy.


2 cups organic quinoa, cooked
1/3 cup almond milk
4 organic eggs (use chia seed gel for vegan option)
½ cup ghee (use coconut oil for a vegan /dairy free version)
1 teaspoon vanilla extract
¾ cup Lakanto (or other sweetener such as coconut sugar)
½ cup cacao powder
1-1/2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon Himalayan salt


Preheat oven to 350 degrees. Grease and line a 9-inch cake pan with a round of parchment paper at the bottom, for single layer cake, or two 9-inch cake pans with a round of parchment paper at the bottom for a 2 layer cake.



22. [55,658 Shares] – Fluffy Coconut Flour Pancakes


Paleo coconut flour pancakes that are light and fluffy, and made with just a few basic ingredients. A quick and easy, low carb gluten free breakfast!


1 cup (8 fluid ounces) unsweetened nondairy milk (I like unsweetened almond or coconut milk, but not from a can, which is too thick), at room temperature

4 tablespoons (56 g) virgin coconut oil, melted and cooled (plus more for greasing the pan)

4 eggs (200 g, weighed out of shell) eggs, at room temperature

2 tablespoons (42 g) honey

1/2 cup + 2 tablespoons (80 g) coconut flour

1/2 cup (72 g) tapioca flour (or try arrowroot)

1/8 teaspoon kosher salt

2 teaspoons Paleo baking powder (1 teaspoon cream of tartar + 1/2 teaspoon baking soda + 1/2 teaspoon tapioca flour or arrowroot)


In a blender or food processor fitted with the steel blade, place the milk, melted coconut oil, eggs and honey, and pulse to combine. In a separate, small bowl, place the coconut flour, tapioca flour, salt and baking powder, and whisk to combine well. Add the dry ingredients to the wet ingredients in 2 batches, pulsing to combine after each addition. Once all of the dry ingredients have been added, blend or process until very smooth. Allow the batter to sit for about 2 minutes (it will thicken and begin to appear a bit clumpy), and then blend or process again until smooth. The batter will be thick.

Heat a griddle or lightly greased nonstick or cast iron skillet over medium-low heat. Pour about 2 tablespoons of batter onto the hot griddle and, using the underside of a large spoon and working quickly before the pancake begins to set, spread the batter into about a 4-inch round, just less than 1/4-inch thick. Repeat with as many pancakes as can fit comfortably at one time, without touching, on the skillet. Allow the pancakes to cook for less than 2 minutes, or until the underside is evenly browned. Not many bubbles will break through the surface during cooking as they would with conventional pancakes. With a wide, flat spatula, carefully flip over each pancake, and continue to cook until set on the underside (about another 45 seconds). Remove from the skillet, and repeat with the remaining batter.

Pancakes can be cooled completely, then stacked, wrapped tightly and frozen. Separate the pancakes and defrost in the toaster oven on ‘light’ or ‘low.’



23. [54,641 Shares] – Low Carb Chicken Pot Pie – Gluten Free


This low carb chicken pot pie recipe has all the warm, comforting flavors as the classic version without all of the carbs and gluten!

Yield: 4 Pot Pies

Serving Size: 1 Pot Pie


For the pot pie filling
3 tbsp butter
1/2 cup onion, diced (about 2.5 oz)
1/2 cup celery, sliced (2 medium ribs)
1/2 cup carrots, slices (about 2.5 oz)
3 cloves garlic, minced
salt and pepper, to taste
12 oz chicken, cubed small
3/4 cup heavy cream
1/2 cup chicken stock (get it here)
2 tbsp Dijon mustard
3/4 cup sharp white cheddar cheese, shredded
1/2 cup frozen peas

For the dough
1 1/2 cups mozzarella cheese, shredded
3 tbsp cream cheese
3/4 cup almond flour (Get it here)
1 large egg
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning (Get it here)
1 tsp sea salt
1/2 tsp black pepper


For the pot pie filling
Heat the butter in a large skillet over medium heat. Once the butter is melted, add the onion, celery, carrots, garlic and a little salt and pepper to the pan. Sauté until the vegetables are soft.
Add the chicken to the pan and sauté until is is cooked though.
Add the heavy cream, chicken stock, and Dijon mustard to the pan. Bring to a boil over medium-high heat and then reduce heat to low and let simmer for 5-7 minutes.
Mix in the cheese until melted.
Stir in peas.

For the dough
Preheat oven to 375°
In a large mixing bowl, combine mozzarella cheese and cream cheese. Microwave for 1 minute. Stir to combine and microwave 1 additional minute.
Mix in almond flour, egg, garlic powder, onion powder, Italian seasoning, sea salt and black pepper. Mix until all ingredients are well combined. If if gets stringy or is not quite melted enough, put it back in for another 30 seconds.
Divide the dough into four equal pieces. Spread the dough pieces out into large flat circles on parchment paper or a silpat. If it starts to get sticky, wet your hands a little bit to prevent it from sticking to you.
Divide the pot pie filling between four mini pin pans or large oven safe ramekins.
Top each one with a piece of dough, folding it down around the edges.
Bake for 20-25 minutes or until golden brown on top.



24. [53,705 Shares] – Peanut Butter Chocolate Chip Oatmeal Cookies (Vegan, Gluten Free)


Peanut Butter Chocolate Chip Oatmeal Cookies: An easy recipe for soft, deliciously textured peanut butter cookies. Vegan, Gluten Free.

Serves: 20-30 cookies


Dry Ingredients
1 cup gluten free rolled oats
¾ cup gluten free oat flour
¾ cup unsweetened, shredded coconut
¾ teaspoon baking soda
¾ teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon of salt

Wet Ingredients
1 cup natural, unsalted peanut butter (make sure to use naturally liquidy PB)
¼ cup melted coconut oil
½ cup coconut sugar*
¼ cup pure maple syrup
2 flax eggs (2 tablespoons ground flax + 6 tablespoons warm water, whisked together, set for 5 mins)
1 teaspoon pure vanilla extract
¾ cup vegan chocolate chips


Preheat oven to 350°F. Line a cookie sheet with parchment paper or greased foil. Set aside.
In a medium bowl, whisk together the dry ingredients: oats, oat flour, coconut, baking soda, baking powder, cinnamon and salt.
In a large bowl, whisk together all the wet ingredients: peanut butter, coconut oil, coconut sugar, maple syrup, flax eggs and vanilla.
Add the dry mixture to wet mixture. Using a rubber spatula or wooden spoon, stir and fold until you get a cohesive dough. Fold in chocolate chips.
Scoop 2 tablespoon-sized cookie dough balls onto the cookie sheet, spaced evenly apart. Flatten to desired shape–these cookies won’t spread too much. Bake for 8-10 minutes.
Using a flat, heatproof spatula, carefully lift the cookies off the baking sheet and place onto a cooling rack. Allow to cool. Enjoy!



25. [53,265 Shares] – Coconut Chickpea Curry (Vegan & Gluten Free)


This Creamy Vegan Coconut Chickpea Curry is the BEST curry I’ve ever had! It’s loaded with homemade grinded spices and incredibly flavorful!

Serves 4-5


2 tablespoons oil to sauté
2 mediums onions/1 large red onion, sliced
14 ounces/400g fresh tomatoes, diced (if using canned, drain the tomatoes)
sea salt & ground black pepper to taste
1 16oz./454g can chickpeas, drained
3 garlic cloves, minced
1 1/2 tablespoon garam masala
1 teaspoon curry powder
1/4 teaspoon cumin
1 13.5 oz/383g can coconut milk
2 teaspoons coconut flour
1 small lime


In a deep pot over medium high heat, add the coconut oil.
Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, about 10 minutes.
Add in the chickpeas, garlic, garam masala, curry powder and cumin. Stir to combine.
Add in the coconut milk and stir again. Add in the coconut flour which helps to slightly thicken the curry. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 10 to 12 more minutes.
Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. Allow to cool slightly and then serve. Enjoy!


This recipe is vegan and gluten free.

You can store this curry in an air-tight tupperware container in the fridge for up a week.

1. This curry lasts for at least 5 days in the fridge as leftovers. br]2. You can serve with [whole wheat naan bread , basmati rice, or even crispy tortilla chips.
3. I substituted a can of chickpeas in the recipe for ease, but if you want you can buy dried chickpeas, soaked overnight, and then boiled until soft in replacement.
4.If you don’t have coconut flour, you can use regular flour if you’re not gluten free.


26. [52,448 Shares] – Fried Cabbage with Kielbasa – Low Carb, Paleo Gluten Free


Low Carb and Gluten Free Fried Cabbage with Kielbasa. Cabbage has long since been a low carb staple. Deliciously satisfying – Quick and Easy weeknight dinner on a budget!

Serves 6


6 tbsp butter, divided (olive oil, ghee or coconut oil)
1 cup onion, diced (about 4 oz)
4 cloves garlic, minced
2 tbsp red wine vinegar (get it here)
14 oz kielbasa, thinly sliced on a bias
large head green cabbage, cored and sliced
1 tsp paprika
sea salt and pepper, to taste
1/4 cup Italian flat leaf parsley, rough chopped
1 tsp crushed red pepper flakes, optional


In a large skillet over medium heat, melt 3 tbsp of butter. Add the onion and garlic to the pan. Sauté until onion is translucent and garlic is fragrant.
Add red wine vinegar to the pan and mix in with onions and garlic.
Add sliced kielbasa to the pan and sauté until slightly browned.
Add remaining butter, cabbage, paprika, salt and pepper. Toss to mix all ingredients together and coat the cabbage with butter and seasonings.
Saute until cabbage is wilted and slightly browned.
Top with fresh parsley and crushed red pepper flakes before serving.



27. [49,822 Shares] – Crazy Cake Gluten Free Chocolate Cake


This crazy cake is a gluten free chocolate cake made with no eggs, no butter and no chopped chocolate—but it’s still super moist and tender.


For the cake*
3 cups (420 g) all purpose gluten free flour (I used Better Batter)

1 1/2 teaspoons xanthan gum (omit if your blend already contains it)

1/2 cup (40 g) unsweetened natural cocoa powder (Dutch-processed also works fine)

2 cups (400 g) granulated sugar

1 teaspoon kosher salt

2 teaspoons baking soda

1/2 teaspoon ground cinnamon

12 tablespoons (168 g) virgin coconut oil, melted (or vegetable oil)

2 tablespoons white wine (or white balsamic) vinegar

2 teaspoons pure vanilla extract

2 cups (16 fluid ounces) brewed coffee, dry red wine (like Pinot Noir, Merlot or Cabernet Sauvignon), or lukewarm water

For the glaze
6 ounces dark chocolate, chopped

3 tablespoons unsalted butter, chopped

2 tablespoons heavy whipping cream

2 tablespoons brewed coffee, dry red wine or lukewarm water

*Cut It In Half: To make one 8-inch or 9-inch round cake, simply cut all of the ingredients in half and follow the same instructions. Baking time for an 8-inch cake should be at least 30 minutes; for a 9-inch cake at least 25 minutes.


Preheat your oven to 350°F. Grease a standard 12-cup bundt pan, dust it lightly with cocoa powder and set it aside.

In a large bowl, place the flour, xanthan gum, cocoa powder, sugar, salt, baking soda and cinnamon and whisk to combine well. In a separate medium-size bowl, place the melted coconut oil, vinegar, vanilla and coffee, wine or water, and whisk to combine well. Create a well in the center of the dry ingredients, pour in the wet ingredients and whisk until just combined. The batter will be soft. Pour the batter into the prepared bundt pan and smooth into an even layer. Place the pan in the center of the preheated oven and bake until a toothpick inserted halfway between the center of the bundt pan and the edge comes out clean (about 45 minutes). Remove from the oven and allow to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

While the cake is cooling, make the glaze. Place the chopped chocolate and butter in a small heat-safe bowl and melt in the microwave in 30-second bursts at 70% power or over a double boiler, stirring until melted and smooth. Add the whipping cream and coffee, wine or water, and mix to combine well. Allow the glaze to sit until no longer hot to the touch. Pour the glaze evenly over the top of the cooled bundt cake. Allow to set at room temperature or in the refrigerator before slicing and serving.



28. [48,954 Shares] – Paleo Almond Joy (Vegan, Gluten Free, Dairy Free)


Paleo Almond Joy (V, GF, DF): a 5-ingredient recipe for delicious homemade Almond Joy candy bars bursting with coconut and chocolate. Vegan, Gluten Free.

Serves: 16 candy bars


Coconut Bars
1 ½ cups unsweetened coconut, shreds or flakes
¼ cup coconut oil, solid or melted
2 tablespoons pure maple syrup
Chocolate Dip Layer
½ cup vegan chocolate chips
1 teaspoon coconut oil
32 unsalted almonds

Chocolate Drizzle
2 tablespoons vegan chocolate chips
¼ teaspoon coconut oil


Line an 8.5×4.5 inch or 9×5 inch loaf pan with parchment paper or wax paper. Set aside for later.
Make the coconut bars: Add all Coconut Bars ingredients to a blender or food processor: coconut, coconut oil and maple syrup. Blend until you get a wet and sticky mixture, with smaller, but still noticeable coconut pieces.
Pour coconut mixture into the prepared loaf pan. Using a rubber spatula, press down and smooth until you get a tightly packed, even layer. Freeze for 15-20 minutes.

Remove from freezer. Lift the coconut bars out of the loaf pan. Cut into 16 rectangular bars. Line a baking sheet with wax paper or parchment. Lay these bars on the sheet, evenly spaced apart. Place back into the freezer while you prepare the chocolate layer.

Make the Chocolate Dip Layer: Use the double boiler method, or the following. In a medium, microwave safe bowl, add the Chocolate Dip Layer ingredients: ½ cup vegan chocolate chips and 1 teaspoon coconut oil. Heat in 20-second increments until just slightly softened and melted. Stir until smooth.

Remove coconut bars from the freezer. Dip the bottom of one coconut bar into the bowl of melted chocolate, creating a thin coating. Use the side of the bowl to scrape off excess chocolate. Place back onto the baking sheet. Repeat until all coconut bars have been coated.

Dip one side of an almond in the melted chocolate and press into half the surface of one bar, leaving room for another almond. Dip another almond in chocolate and press into the remaining surface of the bar. Repeat for all bars. Place baking sheet back into the freezer while you make the chocolate drizzle.

Make the chocolate drizzle: Add the Chocolate Drizzle ingredients to the bowl of leftover melted chocolate: 2 tablespoons chocolate chips and ¼ teaspoon coconut oil. Heat in the microwave in 20-second increments until just softened. Stir until smooth.

Using a rubber spatula, scrape melted chocolate into a plastic zip bag with a very small tip cut off, or a small piping bag fitted with a very fine tip. Holding the bag over one candy bar, pipe the chocolate in a zigzag motion, starting from one end of the bar and finishing at the other. Repeat for all bars.

Place baking sheet into the freezer for 10-15 minutes. Thaw for 10-15 minutes before serving. Enjoy! Storing instructions below.



29. [46,367 Shares] – Healthy Tomatoes, Basil and Chickpea Salad – Vegan and Gluten-Free


Gorgeous tomatoes and chickpea salad, perfect on its own as a lunch, also as a side.


1 can chickpeas (400g)
2 tbsp sesame seeds
1 small red pepper
½ cup cilantro (chopped)
10 basil leaves
1 tbsp sesame oil / olive oil
2 spring onions
1 normal onion (small)
1 tsp balsamic vinegar
1 tsp nigella seeds (optional)
2 big tomatoes
1 carrot (optional)
salt to taste


Rinse and drain chickpeas and place in a large salad bowl.
Chop pepper, cilantro, onions, tomatoes, carrots. Add to chickpeas in the salad bowl.
Add sesame oil (olive oil works as well) and balsamic vinegar. Mix everything and add salt if needed.
Garnish with basil, sesame seeds, nigella seeds.



30. [44,279 Shares] – Slow Cooker Deep Dish Gluten Free Pizza


This recipe for deep dish gluten free pizza is made in the slow cooker. You’ll be amazed by how crusty it is!


1 1/4 pounds (20 ounces) gluten free pizza crust, chilled (recipe here)

3/4 cup tomato sauce

12 ounces part-skim mozzarella cheese, shredded


Spray a 6-quart oval slow cooker generously with cooking oil spray. Line the slow cooker with a sheet of parchment paper to help lift out the pizza once it’s cooked. (If you only have a 4-quart slow cooker, reduce all of the ingredients by 1/3.)

Place the chilled pizza dough on a lightly floured surface and knead it gently until smoother as directed in These General Shaping Tips. Using well-floured hands and a rolling pin, as necessary, pat and roll out the dough on a lightly floured surface into an oval about the size of the bottom of the liner of your slow cooker, rotating the dough and flouring it frequently to prevent sticking (as shown in the gluten free pizza shaping video). Fold the dough in half to lift it more easily into the slow cooker liner, then press the dough into the bottom and about 1-inch up the sides.

Scatter a thin layer of grated cheese over the bottom of the pizza dough and press the cheese down gently to help it adhere. Spread the sauce on top in an even layer, then scatter the remaining cheese evenly on top. Press down gently on the cheese to help it absorb some of the moisture from the sauce as the pizza cooks.

Turn the slow cooker to “low” and cover it. Cook for 1 1/2 to 2 1/2 hours or until the edges of the pizza are golden brown and the cheese is melted. If your slow cooker runs hotter on one side (mine does!), after 1 hour, quickly rotate the liner 180° in the slow cooker without opening the lid. Remove the pizza from the slow cooker by holding onto the edges of the parchment paper. If you’d like to brown the cheese a bit, place the pizza under your oven’s broiler for 1 to 2 minutes. Allow the pizza to set for about 10 minutes before slicing and serving.



31. [ 43,091 Shares] – Stuffed Chicken Parmesan Meatloaf, Low Carb, Gluten Free


This Chicken Parmesan Meatloaf tastes like lasagna and chicken parmesan had a baby and the end result was this juicy, cheesy low carb creation.

8 Servings


For the meatloaf
2 lbs ground chicken
1 cup Three Cheese Garlic Marinara Sauce, divided
4 cloves garlic, minced
2 tbsp Italian flat leaf parsley, chopped
2 tsp Italian seasoning
2 tsp onion powder
1 1/2 tsp sea salt
1/2 tsp black pepper

For the filling and the topping
1/2 cup full fat ricotta cheese
1 cup mozzarella cheese, shredded, divided
1 cup Parmesan cheese, shredded, divided
2 tbsp Italian flat leaf parsley, chopped
2 tsp chives, chopped
1 clove garlic, minced
1/2 tsp sea salt


Preheat oven to 400°
In a large mixing bowl, combine the ground chicken, 1/4 cup of marinara sauce, garlic, parsley, Italian seasoning, onion powder, sea salt and black pepper. Divide the mixture into 2 equal portions.
In a separate mixing bowl, combine ricotta cheese, 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese, parsley, chives, garlic and sea salt. Mix until all ingredients are combined.
Put half of the meat mixture into the bottom of a 9.25 x 5.25 x 2 3/4 loaf pan. Press evenly into the pan, reaching all the way to the corners.
Make a groove down the center of the meat. Layer the cheese filling down the center.
Top with the second half of the meat mixture, spreading evenly across the pan and pressing down into the bottom layer. Bake for 20 minutes.
Remove the meatloaf from the oven and top with 1/4 cup of marinara sauce and remaining mozzarella and Parmesan cheese.
Return to the oven and bake for an additional 20 minutes.
After slicing the meatloaf, top each slice with the remaining marinara sauce.



32. [41,950 Shares] – Cheesy Bacon Burger Soup | Low Carb | Gluten Free | Feingold Friendly


Everyone loves a bacon cheeseburger right? But if you are gluten-free and/or low carbing it, the bun is problematic. This soup is so full of flavor that you’ll never even miss the bun!  Bacon, beef, cheese and spices in every tasty bite…


5 slices Bacon
1 lb. ground beef
1/2 tsp Garlic powder
1/2 tsp Onion powder
3 cups Beef broth
2 tsp Mustard, Brown (Gulden’s)
1/2 tsp Black pepper
1 1/2 tsp Kosher salt
1 tsp Cumin
2 tbsp Butter
1 cup Cheddar cheese
3 oz Cream cheese
1/2 cup Heavy cream


Cut bacon into bite sized pieces and cook in the bottom of a dutch oven pot until almost crispy, then set aside on a paper towel.
Add ground beef in the bacon fat and cook until browned on one side, flip and brown on other side. Move beef to the sides of the pot. Add butter and spices to the pan and let the spices sweat for 30-45 seconds.
Add beef broth, cheeses, mustard to the pot and let cook for a few minutes until melted.
Cover pot and turn to low heat. Cook for 20-30 minutes.
Turn stove off, then finish with heavy cream and crumbled bacon. Stir well and serve.



33. [41,940 Shares] – Gluten free Almond Butter Blondies


Gluten free Almond Butter Blondies with Chocolate Chunks and Chocolate Chips. Gluten Free Blondies Vegan Blonde Brownies. Soy-free Palm oil free Recipe.

Serves: 4


¼ cup + 2 tbsp non dairy milk
2 tbsp maple syrup
½ cup coconut sugar
1 tbsp flax seed meal
1.5 to 2 tsp vanilla
¾ cup almond butter or peanut butter or other smooth nut butter

½ cup oat flour (use certified gf if needed, or use other flours of choice)
¼ cup almond flour
2 tbsp coconut flour
2 tbsp starch (arrowroot or cornstarch)
¼ tsp salt
¼ tsp baking soda
¼ tsp or more cinnamon
½ cup or more vegan chocolate chunks and chips ( I add both)

Preheat the oven to 350 degrees F.
In a bowl, warm the non dairy milk until hot. Add the rest of the wet ingredients and mix well until smooth. It will take a minute or so for the nut butter to mix in. (Warm the nut butter before adding so it mixes in quicker).
In another bowl whisk all the dry ingredients. Add to wet and mix in. Fold in the chocolate chunks and chips
Drop the batter on parchment lined pan (8 by 8 inch brownie pan). Spread using oiled hands or spatula. Sprinkle some chocolate chips on top and press in (optional).
Bake for 22 to 24 minutes. (or until a toothpick an inch from the edges comes out almost clean). Cool for 15 mins then remove from the pan. Cool for another few minutes before slicing. Store on the counter for a few days.

To make regular blondies, use 1 cup of spelt, wheat or all purpose flour (to replace the oat, almond, coconut flours and starch)



34. [41,358 Shares] – Vegan & Gluten-Free Krispie Kreme Donut Holes Copycat Recipe


I would like to present to you the unofficial Vegan & Gluten-Free Krispie Kreme Donut Holes Copycat Recipe. Love it, because, my lovelies, it’s for real and it’s that good.


Donut Holes
1 cup warm water
2 packages (about 4½ teaspoons total) active dry yeast
4½ cups gluten-free flour blend (I used Bob’s Redmill All Purpose)
1 cup aquafaba (yus, bean juice)
1¼ cups sugar
8 tablespoons coconut oil
2 teaspoons vanilla extract
1½ teaspoons salt
4 cups vegetable oil for frying
2½ cups powdered sugar
¼ cup coconut milk
¼ cup heavy corn syrup
Get Ingredients

Start the day before you want to have these awesome donuts.
Stir the water and yeast together in a medium bowl and set aside for 10 minutes.
Whisk in a cup of the flour (ish) until it’s smooth.
Cover the bowl with plastic wrap and a kitchen towel, then leave in a warm place for 45 minutes to rise or until it gets bubbly (which is hard to see through the towel, but check on it at like the 30 minute mark, then again every 5-ish minutes or so).
Combine the coconut oil and sugar in your stand mixer until thoroughly combined.
Place the aquafaba in the coconut oil and sugar mixture and mix well.
Add in the vanilla and salt. Mix well, too. Heh.
Now, you’re going to want to swap your whisk for the paddle on your stand mixer.
Add the yeast mixture to the sugar mixture along with the rest of the flour, while your stand mixer is running. Allow to run until the flour is fully mixed in and the dough pulls away from the sides of the bowl.
Place the dough in a large greased bowl covering with plastic wrap and a towel again.
Let it rise in a warm place for approximately 1 hour (you can do 2, but there’s not going to be much difference, honestly).
Remove the dough from the bowl and place in a zippered baggie, forcing all the air out before closing.
Refrigerate overnight.
Break off pieces of the dough, rolling them into ½-inch thick balls.
Cover with a damp paper towel and allow the donut holes to rest for 30-45 mins.
Heat the frying oil to a point where a tiny bit of dough placed in the center of the pan causes it to bubble and fry nicely..
Carefully fry the doughnut holes on each side for 90 seconds.
Place in a bowl over a paper towel to drain until all of the donut holes are cooked.
Make the glaze by putting all the ingredients together in a small bowl and whisking together until the mixture is smooth.
Dip each donut hole in the glaze and place on a wire rack to allow the glaze to harden.



35. [40,339 Shares] – The Best Paleo Banana Bread Muffins (Gluten-Free, Low-Carb)


Light, moist and fluffy banana bread muffins are paleo, gluten-free, low-carb and only 165 calories per muffin.Thanks to coconut flour, making baked goods healthier has never been easier. Coconut flour has made these amazing banana muffins possible! They are super moist, fluffy and delicious. They can be easily made into a loaf, cake, pancakes, and even waffles.


4 medium eggs (or 3 large)
2 -1/2 cups mashed bananas (4-5 medium)
½ cup almond butter (peanut butter can also be used)
¼ cup butter (olive oil can also be used)
1 teaspoon vanilla
½ cup coconut flour (almond flour can also be used)
1 tablespoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
pinch of sea salt
½ cup chocolate chips


Pre-heat oven to 350 degrees F. Grease or line 12 muffin cups with liners; set aside.

Combine eggs, bananas, almond butter, butter, and vanilla in a large bowl. Whisk until fully combined. Add the coconut flour, cinnamon, baking powder, baking soda, and pinch of salt. Stir with a wooden spoon until fully combined.

Spoon batter into muffin tins, ¾ full. Bake for 15-18 minutes or until golden. Cool for 10 minutes before removing from muffin tin. Store in refrigerator for up to 4 days.



36. [37,565 Shares] – Gluten-Free Thin Mint Cookies


Gluten-Free Thin Mint Cookies that are so good you can’t eat just one. Reminiscent of the classick “Girl Scout” cookie. Vegan, gluten-free and require only 10 ingredients.


1 and 1/4 cup organic almond flour*

4 Tablespoons organic coconut oil*

1 teaspoon vanilla extract

4 Tablespoons maple syrup

pinch of pink salt

3/4 cup tapioca starch

1 Tablespoon cocoa powder, sifted

Mint Chocolate
1 cup vegan chocolate chips, I use Enjoy Life

1/2 teaspoon peppermint extract

1 teaspoon coconut oil*


Preheat your oven to 350º and line a baking sheet with parchment paper.
With a whisk, whip the coconut oil until smooth. Add the vanilla extract, maple syrup and salt. Mix until well combined.
Add the remaining dry ingredients: almond flour, tapioca starch and cocoa powder. With a wooden spoon, mix until fully combined. If the dough is too sticky add 1 Tablespoon at a time, altering between tapioca starch and almond flour.
If the cookie dough becomes too oily after mixing, place it in the fridge for about 10-15 minutes to harden a bit.
Sprinkle a clean surface with tapioca starch. (I like to use a non slip mat, it makes removing the cookies easier.) Roll the dough out to about a 1/4 inch thickness.
Using a 2 inch round cookie cutter (or the rim of a small glass), cut out as many cookies as possible. Gather the remaining dough and repeat the previous 2 steps until the dough is gone.
Place cookies on a baking sheet and bake at 350º for 10-12 min. Bake in batches if needed.
Carefully remove the cookies from the oven.
When cool enough to handle, place cookies on a cooling rack to cool for at least 30 minutes before adding the chocolate coating.
Store cookies in the fridge if you’re not adding the chocolate coating right away. When ready, remove from the fridge before prepping the chocolate.

Mint Chocolate Coating
Flip your baking sheet over and place a piece of parchment paper over the bottom. (Using the bottom of the baking sheet keeps the parchment paper from turning up in the corners and possibly ruining the chocolate coating.)
In a double boiler, add chocolate chips, oil and mint extract. Heat on low until the chocolate is melted and smooth. Turn off fire and dip each cookie, 1 at a time, in the chocolate. Dip the top of the cookie first, then using a spatula, and the help of a fork, flip it over. Using the fork, remove the cookie from the chocolate and tap as much excess chocolate off as possible. Place on the parchment paper. Once the parchment paper is filled up, or all the cookies have been dipped, place in the freezer for at least 15 minutes to solidify the chocolate.
Store in an air tight container. I found the cookies to be best kept in the freezer, but they also do well in the fridge.



37. [36,475 Shares] – Irresistible Gluten Free Caramel Apple Cake


If you love moist cake that is full of apple flavor, this quick and easy gluten free caramel apple cake will become a family favorite.

2 cups gluten free flour blend
1 cup almond flour
3/4 cup brown sugar
1 teaspoon cinnamon
1 stick butter melted
2 large eggs
1 cup chopped apples
2/3 cups almond milk
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla bean paste
1/2 cup caramel

Preheat the oven to 350 degrees.
Spray an 8×8 baking pan with coconut oil.
In a medium bowl, add all wet ingredients and blend.
In a large bowl, add all dry ingredients and whisk. (*Note, if your gluten free flour blend doesn’t contain xanthan gum, add 1 teaspoon.)
Pour the wet ingredients into the dry ingredients and add the apples.
Pour the batter into a baking dish and then drizzle caramel on top.
Bake for 25 minutes, or until done.
Allow to cool.



38. [36,451 Shares] – Paleo Skillet Beef Fajitas {gluten free + whole30}


Paleo Skillet Beef Fajitas is a one pot dinner dynamo, with flavors of sautéed peppers, onions, mushrooms and perfectly seasoned and seared steak.  Ready in under 30 minutes makes this paleo, gluten-free, dairy-free and whole30 friendly recipe the perfect healthy weeknight dinner for the whole family.


1½ lb flank steak, sliced into thin ribbons against the grain
1 lime juiced
½ teaspoon chili powder
¼ teaspoon of ground cayenne red pepper
? teaspoon cumin
? teaspoon paprika
? teaspoon ground black pepper
½ teaspoon dried oregano
½ teaspoon Sea salt
¼ teaspoon ground black pepper

2 tablespoon organic coconut oil
1 yellow bell pepper, trimmed, de-seeded and sliced
1 red bell pepper, trimmed, de-seeded and sliced
1 yellow onion, trimmed, peeled and sliced into thin slices
1 garlic clove, minced
5 ounces shitake mushrooms
2 green onions, green part sliced
1 cup vegetable broth
1 jalapeno, seeded and sliced thinly {leave seeds if you like it HOT}
¼ cup chopped cilantro
1 avocado, peeled, seeded and thinly sliced


Place steak, lime juice and spices in a large bowl and toss together until steak is evenly coated.
Set aside.
Place a large heavy skillet over medium-high heat, I used cast-iron. Add coconut oil to pan and when melted add steak.
Try to lay steak out so that it is in a single layer on pan.
Let steak sear 3-4 minutes, flip and cook other side of steak for an additional 3-4 minutes, you want the outside to be completely seared. Remove steak from pan and set aside on plate.
Add onions, peppers, garlic and mushrooms to pan tossing to coat. There should be enough juice from the steak to toss and coat your veggies. If not add about ¼ cup of your vegetable broth. Try to scrape any excess brown bits that are stuck to the bottom of the pan. Toss your veggies until they start to soften, about 5 minutes. Add green onion, jalapeño, vegetable broth, steak and any juices that collected on plate.
Toss and cook for an additional 5-8 minutes.
Remove from heat, toss cilantro on top as well as sliced avocado and additional jalapeño slices if you like.
Serve with rice, fajitas or lettuce cups



39. [36,183 Shares] – Gluten Free Pumpkin Banana Bread


Fall flavor meets banana bread in this gluten free pumpkin banana bread. It’s the perfect way to use up old bananas and open cans of pumpkin.


2 C gluten free all-purpose flour
1 tsp xanthan gum
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1/2 tsp ground cinnamon
1/2 C granulated sugar
1/2 C light brown sugar
1/2 C chopped walnuts
1/3 C avocado oil (or canola oil)
2 large eggs, room temperature
2/3 C unsweetened coconut milk
1/2 C pumpkin puree
1/2 C mashed banana
2 tsp vanilla extract


Preheat oven to 350 degrees and spray a 9×5 inch loaf pan with non-tick spray.
In a large bowl, whisk together the flour, xanthan gum, baking powder, baking soda, salt, cinnamon, granulated sugar, and brown sugar. Break up any large brown sugar clumps, and stir in the walnuts.
In a medium bowl, whisk together the oil, eggs, milk, pumpkin, banana, and vanilla.
Pour the wet ingredients into the dry ingredients and mix until just combined. Pour the batter into the prepared loaf pan and bake at 350 degrees for 55-65 minutes or until a tester comes out clean.



40. [35,618 Shares] – Paleo Lemon Cookies (vegan, grain-free, gluten-free, dairy-free)


These soft and chewy paleo lemon cookies are vegan, grain-free, gluten-free, and dairy-free.


1/4 cup (56 grams) refined coconut oil, melted1 (I’m guessing butter would work for a dairy-containing version but I haven’t tried it)
1/3 cup (80 milliliters) maple syrup (I used the lightest Grade A syrup, which results in no maple taste in the cookies)
1 tablespoon lemon zest
1 1/2 teaspoons lemon extract
1 1/3 cups (133 grams) blanched almond flour
2 tablespoons (17 grams) coconut flour, sifted if lumpy
1/2 teaspoon baking soda
1/8 teaspoon salt


In a large mixing bowl, mix together the coconut oil, maple syrup, lemon zest and lemon extract. Add the almond flour, coconut flour, baking soda and salt. The mixture might be thin and wet and much more like batter than dough. It might not be. Do not add any additional flour! Chilling will firm it up. Let the dough sit for 5 minutes and then place the bowl in the refrigerator for 30 minutes or until the dough is firm.
Preheat the oven to 350°F (176°C) and line a baking sheet with a piece of parchment paper.
For the large cookies pictured, roll into six 50-gram balls. For smaller, more reasonably-sized cookies, roll into nine 35-gram balls. Place 3″ apart on the prepared baking sheet and press the balls down slightly with your palm.
Bake the smaller cookies for 10-12 minutes and the larger cookies for 12-15 minutes or until the cookies have lightly browned (not just the edges but also the middle of the cookies). The cookies may crackle a little.
The cookies will still be very soft when you remove them from the oven. Let them cool on the pan completely.
Store in an airtight container for up to 4 days.



41. [35,209 Shares] – Gluten Free Easy Baked Jalapeno Cheese Crisps {Low Carb}


Easy Baked Jalapeno Cheese Crisps! Low carb gluten free cheese crisps with a Tex Mex flare! These healthier baked crisps are simple to make with minimal ingredients. Plus can be made mild or super spicy. You choose! One of our favorite appetizers and snacks.


5 medium jalapenos
2-3 tbsp olive oil
1/2 tsp onion salt or powder
6 -8 one ounce naturally aged cheese slices. (parmesan works best, but swiss, provolone, havarti all work too. See notes for the cooking times.
tabasco or ranch sauce for dipping
parchment paper


preheat oven to 450F
Slice your jalapeno into thin slices. About half an inch thick. Make sure to cut out seeds if you don’t want them spicy.
Toss jalapeno slices with olive oil and onion powder or onion salt, pepper, and arrange flat on baking tray with parchment paper.
Bake for 10 to 15 minutes or until jalapeno slices are crispier. This is why it’s important to cut them think. If you cut thicker they will take long to bake.
Next remove jalapenos and let cool. blot jalapenos with towel so you remove extra oil.
Place your oven at 400F now. Then Re-line your baking tray with parchment paper.
Take half of your cheese slice and cut in half or into 2-3 pieces. You can also just pull them apart into pieces. .
Fold it around the jalapeno slice/ring. Make sure it’s still flat. Not a ball.
Place on baking sheet with parchment paper.
Repeat until you have used up all your slices.
Bake at 400 for about 6-7 minutes or until cheese is crispy. Provolone and havarti take around 10 minutes or so to bake crispy. Just depends on oven.
Be sure to check after 5 minutes so they don’t burn.
Remove from oven, let cool, then season with more pepper/sea salt if desired.
Serve with tabasco or ranch sauce. It’s great!


Storage – once cooked and cooled, keep in an airtight container.

Makes anywhere between 20-25 crisps

Certain cheese will take longer in oven to get crispy. Parmesan bakes fastest. Check after 6 minutes or so.



42. [34,584 Shares] – The Best Gluten Free Sandwich Bread

If you are tired of buying holy store bought bread, check out this simply amazing recipe for the BEST Gluten free Sandwich Bread ever!

¾ Cup Warm Water
1½ TBSP Active Dry Yeast
3 egg whites
¼ cup brown sugar
¼ cup olive oil , (or vegetable oil)
1 TBSP Apple Cider Vinegar
2 cups Tapioca Flour
½ cup Brown Rice Flour
½ cup Potato Starch
2 tsp Xanthin Gum
¾ tsp salt
½ tsp baking powder

Grease and flour a loaf pan. I used some rice flour to keep the bread from sticking.
Combine warm water and yeast and let it sit for 5 minutes. While it is sitting beat egg whites to stiff peaks in mixer.
Add the olive oil and vinegar to the yeast.
Slowly pour the liquids into the stiff egg whites while mixing at medium speed.
Now add the dry ingredients. Mix for one minute until smooth.
Pour the batter into the greased and floured loaf pan.
Let it rise in a warm moist place for about 45 mins to an hour.
Bake at 350 degrees for 45 minutes. Cool completely before slicing.
Store sliced loaf in a airtight container in the freezer for maximum freshness. Reheat in toaster, microwave, etc as needed.



43. [33,074 Shares] – Glowing Spiced Lentil Soup

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free


1 1/2 tablespoons extra-virgin olive oil
2 cups (280 grams) diced onion (1 medium/large)
2 large garlic cloves, minced
2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
1 (15-ounce/398 mL) can diced tomatoes, with juices
1 (15-ounce/398 mL) can full-fat coconut milk*
3/4 cup (140 grams) uncooked red lentils, rinsed and drained
3 1/2 cups (875 mL) low-sodium vegetable broth
1/2 teaspoon fine sea salt, or to taste
Freshly ground black pepper, to taste
Red pepper flakes or cayenne pepper, to taste (for a kick of heat!)
1 (5-ounce/140-gram) package baby spinach
2 teaspoons fresh lime juice, or more to taste

In a large pot, add the oil, onion, and garlic. Add a pinch of salt, stir, and sauté over medium heat for 4 to 5 minutes until the onion softens.
Stir in the turmeric, cumin, cinnamon, and cardamom until combined. Continue cooking for about 1 minute, until fragrant.
Add the diced tomatoes (with juices), entire can of coconut milk, red lentils, broth, salt, and plenty of pepper. Add red pepper flakes or cayenne, if desired, to taste. Stir to combine. Increase heat to high and bring to a low boil.
Once it boils, reduce the heat to medium-high, and simmer, uncovered, for about 18 to 22 minutes, until the lentils are fluffy and tender.
Turn off the heat and stir in the spinach until wilted. Add the lime juice to taste. Taste and add more salt and pepper, if desired. Ladle into bowls and serve with toasted bread and lime wedges.



44. [30,215 Shares] – Best Low Carb Gluten-Free Chocolate Cake Recipe


The best low carb chocolate cake recipe ever! Shredded zucchini makes it moist and is well hidden. The kids will never know you are sneaking in a vegetable.

1 cup coconut flour
1 cup unsweetened cocoa powder
3/4 cup Pyure All-Purpose or 1 1/2 cup Swerve or 3/4 cup Sukrin+
1/4 teaspoon monk fruit powder see note
1 teaspoon cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon sea salt
1/2 cup coconut oil melted
8 large eggs beaten
2 teaspoons vanilla extract
4 cups zucchini shredded and drained
3/4 cup sugar free chocolate chips
chocolate buttercream frosting


In large mixing bowl, combine coconut flour, cocoa, Sukrin+, monk fruit, cinnamon, baking soda, baking powder, and sea salt.
Mix in eggs, coconut oil, and vanilla until well combined.
Stir in zucchini (and optional chocolate chips if using).
Spread out into greased 9×13-inch pan (or two round 9-inch pans).
Bake at 350°F for about 40 minutes or until toothpick inserted in center comes out clean.
Cool on wire rack. Once cool, frost with chocolate buttercream frosting if desired.

Recipe Notes

1/8 teaspoon stevia concentrate or 2-4 tablespoons of any sugar equivalent low carb sweetener can be used in place of the monk fruit.



45. [29,971 Shares] – The Very Best Gluten Free Vanilla Cake


This is the very best gluten free vanilla cake you will ever eat. A super moist, tender crumb, and it bakes perfectly every time.


2 cups (280 g) all purpose gluten free flour (I used Better Batter)

1 teaspoon xanthan gum (omit if your blend already contains it)

1/4 cup + 2 tablespoons (54 g) cornstarch (or try arrowroot)*

1/2 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon kosher salt

10 tablespoons (140 g) unsalted butter, at room temperature

1 1/2 cups (300 g) granulated sugar

2 teaspoons pure vanilla extract

4 egg whites (100 g) + 1 whole egg (50 g, weighed out of shell), at room temperature**

1 1/3 cups (10 2/3 fluid ounces) buttermilk, at room temperature

*A note about flours: If you are using a higher starch all purpose gluten free flour blend, replace the cornstarch in this recipe with an additional 54 grams of your flour blend.

**To halve the recipe, use 3 egg whites (75 g) in place of the 4 egg whites and 1 whole egg.


Preheat your oven to 350°F. Grease 2 8-inch round cake pans and line the bottom of each with a round of parchment paper (trace the perimeter of the cake pan on the parchment, then cut out the circle). Set the pans aside.

Into a medium-size bowl, sift (yes, you have to sift!) the flour, xanthan gum, cornstarch, baking soda and baking powder. Add the salt, and whisk to combine well. Set the dry ingredients aside. In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, beat the butter, sugar and vanilla on medium-high speed for at least 3 minutes, stopping at least once to scrape the entire mixture off the sides and bottom of the bowl, or until very light and fluffy. Combine the egg whites, egg and buttermilk in a small bowl, and whisk to combine well. To the large bowl with the butter and sugar mixture, add the dry ingredients in 4 equal portions, alternating with the buttermilk and egg mixture in 3 parts, beginning and ending with the dry ingredients and mixing to combine in between additions. The batter will sometimes look a bit curdled. Once all of the ingredients have been added, beat for another minute on medium speed to ensure that everything is combined, then turn over the batter a few times by hand. It should be very thickly pourable and relatively smooth.

Divide the batter evenly between the two prepared baking pans and smooth each into an even layer with an offset spatula. Place the baking pans in the center of the preheated oven and bake for 20 minutes. Rotate the pans, and continue to bake until the cakes are lightly golden brown all over, have begun to pull away from the sides of the pan and do not jiggle in the center at all (about another 10 minutes). I find that these tests for doneness are more useful than the toothpick test.

Remove the cakes from the oven and allow to cool in the pans for 15 minutes before turning out onto a wire rack (and removing the parchment paper liners) to cool completely before frosting and serving. I frosted with 3 cups of a cream cheese buttercream frosting.



46. [29,905 Shares] – Dairy And Gluten-Free Coconut Mango Chia Pudding


This dairy and gluten-free coconut mango chia pudding has all the nutrients for a healthy diet and is perfect for the make-ahead breakfasts and desserts.


1.5 C coconut milk or 1 can of coconut milk
4-5 tbsp chia seeds
1 tbsp agave nectar (or more depending on your taste preferences)
3/4 tsp vanilla extract
1 cup fresh or frozen mango
Teeny tiny pinch of salt


Start by heating the coconut milk until it is warm, but not hot.
Then mix in the chia seeds. The amount you use depends on your preference for texture.
Then add vanilla extract, agave nectar, and a very very small pinch of salt (the salt is just to bring out the flavors).
Leave the chia mixture out until it is room temperature, about 30 minutes, stirring occasionally to keep the chia from clumping as it absorbs the liquid.
Lastly, add the mango, and refrigerate for at least 3 hours or overnight.
Serve chilled.


47. [27,928 Shares] – Fudgy Flourless Brownies


These naturally gluten free flourless brownies are rich and fudgy, with a Paleo option, too. Made simply, with melted chocolate and cocoa powder.


For the brownies
10 ounces dark chocolate, chopped

4 tablespoons (56 g) unsalted butter, chopped (Paleo option: replace with virgin coconut oil)

3/4 cup (150 g) granulated sugar (Paleo option: replace with coconut palm sugar)

3 eggs (150 g, weighed out of shell), at room temperature

2 teaspoons pure vanilla extract

1/4 cup (20 g) unsweetened cocoa powder (Dutch-processed is preferred)

1/4 teaspoon kosher salt

For the chocolate ganache
6 ounces dark chocolate, chopped

1/2 cup (4 fluid ounces) heavy whipping cream (Paleo option: replace with coconut cream)

2 ounces dark chocolate chips, for scattering (optional)


First, make the brownies. Preheat your oven to 350°F. Grease and line an 8-inch square baking pan with unbleached parchment paper that overhangs the sides of the pan, and set it aside.

In a double boiler or a medium-sized microwave safe bowl, melt the chocolate and butter or coconut oil until melted and smooth. To melt the chocolate in the microwave, heat in 30-second increments at 70% power, stirring in between intervals, taking care not to burn the chocolate. To the melted chocolate and butter mixture, add the sugar, mix to combine well, then set the bowl aside. In a separate, large bowl, place the eggs and vanilla, and beat with a hand mixer on medium-high speed until frothy (about 1 minute). Add the cocoa powder and salt to the eggs, and beat on low speed until the cocoa powder is absorbed (about 1 minute). Add the chocolate and butter mixture to the large bowl, and beat on medium-high speed until the mixture is smooth and glossy (2 to 3 minutes).

Pour the mixture into the prepared baking pan, spread it into an even layer and tap the pan on a flat surface to break any large air bubbles. Place the pan in the center of the preheated oven and bake until set in the center (22 to 25 minutes). Do not overbake. Remove the pan from the oven, place it on a wire rack and allow to cool completely.

To make the chocolate ganache, place the chopped chocolate in a medium-size, heat-safe bowl. Heat the heavy cream or coconut cream in a small, heavy-bottom saucepan just until it begins to simmer. Pour the hot cream over the chopped chocolate and allow the mixture to sit for about 30 seconds, or until the chocolate beings to melt. Stir until the chocolate is melted and the mixture is smooth. Pour the ganache over the top of the cooled brownies, still in the pan. Scatter with the optional chocolate chips, pressing them down gently to adhere. Refrigerate the brownies in the pan until the ganache is set (about an hour). Remove the brownies from the pan by the overhung parchment paper, place on a cutting board and slice the brownies into 9 or 12 equal parts with a sharp, wet knife. Serve chilled or at room temperature.



48. [26,555 Shares] – Healthy Taco Salad Recipe (Low Carb, Gluten-free)


This easy, gluten-free, low carb, and healthy taco salad recipe is like a beef taco in a bowl. Just 10 ingredients and ready in 20 minutes!

1 lb Ground beef
1 tsp Avocado oil (or any oil of choice)
1 tbsp Taco seasoning (store-bought or home-made)
8 oz Romaine lettuce (chopped)
1 1/3 cup Grape tomatoes (halved)
3/4 cup Cheddar cheese (shredded)
1 medium Avocado (cubed)
1/2 cup Scallions (chopped)
1/3 cup Salsa (your favorite)
1/3 cup Sour cream

Heat oil in a skillet over high heat. Add ground beef. Stir fry, breaking up the pieces with a spatula, for about 7-10 minutes, until the beef is browned and moisture has evaporated.
Stir taco seasoning into the ground beef until well combined.
Meanwhile, combine all remaining ingredients in a large bowl. Add the ground beef. Toss everything together.



49. [25,722 Shares] – How to Make Coconut Flour Bread Recipe (Gluten & Grain FREE)


A nice hunk of bread is simply love… in food form. BUT, then there is the whole gluten thing. With food allergies and intolerances on the rise, a growing number of people are recognizing the damaging effects of eating gluten-rich foods, such as bread.


¾ cup coconut flour
1 tsp baking soda
Pinch of sea salt
4 whole eggs
3 eggs, separated
4-5 tbsp organic, grass-fed butter
3 tbsp coconut milk
1 tbsp raw honey
Organic, cold-pressed, unrefined virgin coconut oil


Preheat oven to 325 degree Fahrenheit.
Lightly grease a loaf pan using the coconut oil. Line the pan with baking paper and spread another coating of oil.
With a handheld electric whisk, beat 3 egg whites until they become stiff (set the yolk aside).
With a food processor, mix together: 3 yolks, 4 whole eggs, butter, coconut milk and honey.
Slowly mix into the food processor: coconut flour, baking soda and salt. Combine everything to create a thick batter.
Pour the batter into a large mixing bowl.
Fold in the egg whites (from step 3).
Place the mixture into the loaf pan and bake at 325 F for 40 minutes.


The top will brown, but the mixture will NOT have throughly cooked yet. Cover the loaf pan, reduce the heat to 275 and cook an additional 5-10 minutes
Remove the loaf pan from the oven. Take the bread out of the pan and set on a wire rack to cool.
Once the loaf is completely cooled (about an hour), it is ready to slice and eat!



50. [24,985 Shares] – Insanely Delicious Gluten Free Hamburger Helper Recipe!


Insanely delicious healthy Gluten Free Hamburger Helper recipe! all the flavors of a bacon cheeseburger but in a skillet. This easy weeknight dinner cooks in less than 20 minutes.

Serves: 6

8oz gluten free elbow macaroni pasta
1lb lean ground beef
6 bacon strips, cooked and cut into pieces
1.5 cups gluten free beef broth
½ tsp gluten free Worcestershire sauce
3 tbsp ketchup
2 tbsp cornstarch
1 cup (4 ounces) shredded cheddar cheese (or vegan cheese)
½ cup (2 oz) shredded mozzarella cheese (or vegan cheese)


Cook the bacon first, I prefer to cook it on a sheet pan in the oven until it’s crispy but you can cook it whatever way you prefer. Drain it on paper towels and cut it or break it into small pieces and set aside.
Cook your gluten free macaroni according to directions on the pack, then drain.
While the macaroni is cooking, brown the beef in a large skillet until fully cooked. If after cooking the beef has a lot of fat/liquid/juice left you can pour some of that off, I prefer to use lean beef and keep some of the juice as I think it adds to the flavor.
Measure the beef broth,Worcestershire sauce, ketchup, and cornstarch into a small bowl or measuring jug and mix well to combine the cornstarch.
Add cooked pasta to the skillet along with the beef broth mixture, stir well to combine ground beef, pasta, bacon, and sauce.
Cook on a medium heat until the sauce bubbles and thickens. If it’s too thick for you, thin it out with a little more beef broth.
Sprinkle shredded cheese over the top of the skillet cheeseburger mixture.
Cover and cook on low heat until cheese has melted, about 2-3 minutes.
serve hot.


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