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The recipes in this collection are favorites; some are naturally gluten free, others I have adapted to be gluten free.

When the recipe calls for ‘flour blend’, I use the flour blend from  the ‘How Can It Be Gluten Free Cookbook’ by America’s Test Kitchen. You can also use a premixed gluten free flour blend, King Arthur makes a really good one.  Weighing the flour instead of measuring it by cups ensures that the quantity of flour you use is equivalent to the gluten free flour blend that I use in these recipes (see My Favorite Things for a bit about the simplicity of using scales/weighing ingredients).

Appetizers

• Figs with Goat Cheese
•  Lemon Garlic Bean Dip

Main Dishes

• Hungarian Mushroom Soup
• Pot Roast in a Slow Cooker
• Turkish Inspired Grilled Chicken

Side dishes

• My Favorite Vinaigrette
• Roasted Zucchini
• Spinach Pie

Sweets

• Almond Butter Quinoa Blondies
• Almond Cake
• Apple Cranberry Crumble
• Banana Chip Ice-Cream
• Chocolate Walnut Cookies
• Dark Chocolate Ice Cream
• Fallen Chocolate Cake (aka Birthday Cake)
• Orange Coconut Macaroon
• Strawberry Rhubarb Compote

Breakfast

• Coconut Breakfast Muffins
• Pumpkin Muffins