Category Archives: Gluten Free Recipes

Fresh Allergen Friendly Blueberry Scones at the Olney Farmers Market!

We were at Olney’s wonderful farmers market today! Every Sunday they have a chef demonstration and we were a part of it this time. We decided to make berry scones, allergen friendly of course. We purchased beautiful fresh blueberries from one of the stands. Now maybe making scones outside in the heat wasn’t the best idea but I wanted to show how easy it was to make a delicious baked good with out gluten and other common allergens. We baked a batch before so everyone could have a sample. Even with the heat the demo went well.

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Gluten Free Event at Roots Market- Quinoa Chocolate Chip Oatmeal Crisps

Tomorrow Root’s Market in Olney is having a Gluten Free Event. We’ll be there serving a fresh batch of cookies! Quinoa chocolate chip oatmeal crisps to be exact. They are vegan, nut, soy, and of course gluten free!

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Blueberry Bread


Gluten Free, Dairy, Egg, Nut, and Soy Free

I ran across this recipe on a blog called The Food Allergy Mama. I changed it just a bit of course, making it gluten free for starters. It was delicious and the Schnappi ate it all up! I think I want to play around with it some more and maybe add some gluten free oats to give it more substance. The bread should actually be called orange blueberry bread since it had a very distinct orange flavor. Either way though it is great!

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White Bean Soup with Quinoa and Veggies

Gluten, dairy, egg, and nut free!

This soup is very easy to make. I had all of these ingredients on hand and decided to make a comforting healthy soup. It’s actually a cross between a soup and a stew. What’s great about this is that it’s very versatile. You can add other spices such as cumin if you want a meaty deep flavor or add less stock and make it a chili. I love recipes that kind of give you an outline and then let you play around with it so it fits what you want.

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White Cheddar Puffs with Scallions

Adapted from a Bon Appétit recipe; these puffs are great for parties fresh out of the oven! They can be formed ahead of time and put in the freezer or fridge, then just pop them in the oven and serve. We served these at Roots Market in Olney for a wine tasting event. Once I find the pictures I will post them! Also these are very versatile, I’ve added different cheeses and even bacon before.

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Apple Crisp Recipe  (gluten, dairy, egg, nut, and soy free)

Today is Schnappi’s 1st birthday! I’ve decided to post her favorite desserts. That is until this weekend when I make her carrot cake cupcakes for her birthday party! (Will post that recipe next week). In the summer I replace the apples with peaches and add a little vanilla. If you like more crisp than apple then just double the topping recipe. Of course if you can have dairy replace the earth balance with regular butter. In order for it to be nut free make sure you use a nut free GF flour such as King Arthur’s baking mix which is also soy free. Enjoy!

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Rosemary Flat Bread

Rosemary Flat Bread

Gluten, dairy, egg, soy, and nut free

Ingredients:

1 cup baking mix (I use either my own or King Arthur’s Gluten Free AP Flour)

1/2 cup millet flour

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Frosty Lemon Cakes with Strawberry Filling

From our “Celebration Cake” episode three of Double Take Diets

Frosty Lemon Cakes with Strawberry Filling

Serving Size: 6-8

Ingredients:

4 oz butter
2 tsp lemon zest
1 cup castor sugar
4 eggs
1 3/4 cups almond flour
1 cup self rising flour, sifted
glaze
1/4 cup lemon juice
3/4 powdered sugar
preheat oven 325

Strawberry filling:


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Mini Gluten Free Asian Inspired Meatloaves

I was flipping through food magazines and came across a meatloaf recipe that cuts the baking time in half and also doesn’t have your meatloaf drowning in its own fat. So I had to try it. I wanted to do a twist on it though. Instead of the normal meatloaf I wanted to create one with asian flavors.

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Bruschetta on Polenta Squares

Bruschetta on Polenta Squares

serving size 10 squares or 20 bite-sized points*

This recipe is from our “Simple Snacks” episode from Double Take Diets

Ingredients:

Polenta Squares-

41/2 cups water with 1/4 tsp salt
1 1/2 cups instant polenta
1/2 cup shredded parmesan
1 Tbsp olive oil

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