Gluten Free Recipes
There are dozens of great gluten free recipes on 101 Cookbooks. Recipes I developed or discovered over the years that happen to be delicious, as well as gluten free. I have a good number of friends who avoid gluten or who are gluten intolerant, so I eventually compiled those recipes into this list for convenient reference. All of these recipes are gluten free, or easily adapted to be gluten free. Enjoy!
Inspired by a recipe in the River Cottage Preserves Handbook I made my own bouillon. I've been using it in soups and stews all week, and it's so much better than any canned broth I've tasted.
Around the holidays these pretty, sparkling sugared cranberries are perfect. Tart and sweet, they glint and wink in the surrounding holiday lights, and lend a striking dash of red to the table.
A simple roasted potato salad incorporating a couple other seasonal root vegetables like parsnips and carrots. I served it on a bed of wild rice with a simple mustard vinaigrette.
A simple, everyday broccoli soup made special with crusty, mustardy croutons. Perfect for those days when I need some extra nutritional punch.
A single-pot lentil soup with brown rice. Made by browning some onions, adding the rest of the ingredients, and simmering until the whole lot until its done.
Inspired by a recipe in The Vegetarian Compass written by Karen Hubert Allison, published in 1998. A roasted acorn squash is filled with corn, milk, anise seed, and chopped scallions. You then bake it until the filling sets, and finish with white cheddar cheese left under the broiler until golden and bubbly.
This is another favorite - I cook up lots of broccoli, then puree half of it into a pesto. The other half is cut into little florets. Toss the broccoli with some quinoa, sliced avocado and a drizzle of feisty chile pepper oil, and you've got a nice meal on your hands.
The perfect summer salad inspired by a memorable meal at Contigo - green beans, cherry tomatoes, roasted hazelnuts, and a bit of frisee tossed with a creamy herb vinegreta.
Warm, coin-shaped slices of pan-fried carrots, white alubia beans, and chopped dill tossed with a tangy-sweet lemon shallot dressing. It tastes good the day you make it, even better the day after.
A simple tofu salad recipe made by marinating cucumbers and chopped dill in lemon juice and olive oil, then tossing with tofu, pine nuts, and avocado.