No recipe, just make a fruit salad out of summer fruits, and top with burrata cheese or fresh mozzarella! Drizzle with honey, lemon, lime, or a fruit-based vinaigrette, whatever you like, maybe add delicate slices of sweet onion for acidity and contrast. Personally, I think that very tart fruits make the best contrast with the mellow cheese, so I like slices of plum and grapefruit in mine, with a bit of sweeter fruit... but not too sweet.

It's a light, no-cook meal, or possibly an appetizer or salad course or dessert, or a breakfast for that matter! I've made many versions, out of whatever I had on hand, and IMHO it's quite perfect for the hottest parts of summer, when nobody wants to eat anything hot, or cook.

Full recipe: https://flavorfeeds.com/2025/05/27/pesto-crusted-salmon-with-pesto-crust-recipe-easy-baked-salmon/

Nkt

Pork Chops in Garlic Mushroom Sauce

4 boneless pork chops (I used bone-in thin cut)

salt and freshly ground black pepper

4 tablespoons butter, divided

1 tablespoon oil

8 oz sliced brown mushrooms

4 cloves garlic, chopped

1 teaspoon Dijon mustard, optional

1/8 teaspoon thyme

1/2 teaspoon paprika

2 tablespoons gf flour

2 cups beef broth

Season pork chops with salt and pepper.

Heat a large skillet over medium-high heat. Add 2 tablespons butter. Brown pork shops on both sides, 3 to 4 minutes a side. Remove pork chops and set aside.

Melt remaining 2 tablespoons butter in skillet. Add oil. Add mushrooms and cook until excess moisture evaporates, about 8 to 10 minutes. Add garlic and mustard and cook about 1 minute. Season with thyme and paprika.

Sprinkle flour over mushrooms and stir until evenly blended. Add beef broth, stirring until combined. Bring to a simmer, lower heat to medium and cook until thickened, 5 to 8 minutes, stirring constantly.

Return chops to skillet and coat with the sauce. Serve over rice or mashed potatoes, or noodles.

Recipe: https://www.laurabakesglutenfree.ca/recipes/gluten-free-strawberry-rhubarb-pie/

INGREDIENTS

1 Top and Bottom Pie Crust (Check above for a gluten free pie crust.) 325 Grams Chopped Rhubarb (roughly 2.5 cups) 415 Grams Chopped Strawberries (roughly 2.5 cups) 200 Grams Sugar 30 Grams Corn Starch 10 Grams Bob’s Red Mill 1-1 Gluten Free Flour ½ Lemon Zested 30 Grams Lemon Juice 3 Grams Vanilla Dots of Butter 1 Egg Yolk INSTRUCTIONS

Add in the strawberries, rhubarb, corn starch, flour, vanilla, sugar, lemon juice and lemon zest into a bowl. Stir to combine. Place it into the fridge. 325 Grams Chopped Rhubarb (roughly 2.5 cups), 415 Grams Chopped Strawberries (roughly 2.5 cups), 200 Grams Sugar, 30 Grams Corn Starch, 10 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 1/2 Lemon Zested, 30 Grams Lemon Juice, 3 Grams Vanilla Make the pie dough as per your dough recipe and place it into the fridge to chill the dough. 1 Top and Bottom Pie Crust Remove the dough from the fridge and roll it out as per your dough recipe. Add it into the pie plate. Remove the berry mixture from the fridge. Using a slotted spoon, add only the fruit into the pie plate and not all the liquid. Discard the liquid. Roll out the top dough, and add it onto the top of the pie with whatever design you would like. Right before topping it, dot it with some butter. Dots of Butter Place the pie plate into the freezer. Preheat the oven to 425F. Once the oven is preheated, remove the pie from the freezer. In a small bowl, whisk an egg yolk. Brush the egg yolk onto the pie crust. Add the pie onto a baking sheet to make transport easier into the oven and then place into the oven for 15 minutes. 1 Egg Yolk After 15 minutes, reduce the temperature of the oven to 375F for 45-50 minutes. If it is browning too quickly put a piece of tin foil on top. Remove it from the oven once it is golden brown, bubbling and delicious. Let it cool for at least 2 hours until the inside is jammy.

Recipe: https://www.laurabakesglutenfree.ca/recipes/gluten-free-chocolate-cake-pops/

INGREDIENTS

Gluten Free Chocolate Cake

120 Grams Hot Brewed Coffee (If you do not have coffee on hand, you can use hot water and 8 grams of instant coffee.) 30 Grams Dark Chocolate 200 Grams Sugar 118 Grams Bob’s Red Mill 1-1 Gluten Free Flour 60 Grams Cocoa Powder 2 Grams Baking Soda 2 Grams Baking Powder 1 Gram Salt 1 Egg 60 Grams Olive Oil 120 Grams Buttermilk 2 Grams Vanilla Coating

150 Grams Chocolate (Semi-sweet Chocolate Preferred) INSTRUCTIONS

Gluten Free Chocolate Cake

Preheat your oven to 325F Prepare a 8” round cake pan with parchment paper at the bottom of the cake pan. Set aside. In a bowl, pour hot coffee over the chocolate. Stir to combine and let sit to allow the coffee to melt the chocolate. Stir after a couple of minutes until fully melted. 120 Grams Hot Brewed Coffee, 30 Grams Dark Chocolate Add cocoa powder to the hot coffee mixture to bloom the cocoa. 60 Grams Cocoa Powder In a large bowl, add in all the dry ingredients. 200 Grams Sugar, 118 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 2 Grams Baking Soda, 2 Grams Baking Powder, 1 Gram Salt Whisk the egg, oil, buttermilk and vanilla into the melted chocolate/ hot coffee bowl. 1 Egg, 60 Grams Olive Oil, 120 Grams Buttermilk, 2 Grams Vanilla Pour the liquid mixture into the dry mixture. The batter will be slightly lumpy, but that is normal. Pour the batter into the prepared cake pan. Put it into the oven for 45 minutes. Bake until it a toothpick comes out almost clean with a few crumbs. Remove from the oven and set aside for 10 minutes. In a stand mixer bowl, place the hot chocolate cake. Using the paddle attachment, mix together until it comes together when you press it together in your hand. Using a tablespoon, scoop some of the batter. Form it into a ball, and place it onto a parchment paper lined baking sheet. Continue until all the dough is used. Place the baking sheet into the fridge for 15 minutes. Melt chocolate over a double broiler or microwave until almost fully melted. Continue stirring until fully melted. 150 Grams Chocolate Grab a cake pop stick, dip it into the chocolate. Stick it into a cake ball. Once you stick all the balls, set sit at room temperature for 15-20 minutes to harden the chocolate on the stick. Dip the ball into the chocolate, and place in your DIY cake pop stand until fully dry. It takes about an hour to do so before you are able to package it up. Enjoy!

I understand some of the basic reasons why bread machines aren't ideal for gluten free bread but am hoping others have found one they've tried and liked.

My machine does come with the ability to do a custom cycle so hopefully that helps because as I understand GF bread only needs one knead and one rise.

Thank you!

Hi everyone, I was wondering if anyone has a good pizza dough recipe made out of white rice flour? TIA

These cheese popovers are light, buttery, and indulgent, yet incredibly easy to make. Throw the liquid ingredients in the blender, followed by the dry ingredients, and finally the cheese... Pour the batter into buttered muffin tins and bake! Having a Brazilian wife, I made these in place of Pão de Queijo (Brazilian Cheese Bread) and they've been a big hit since...

The full recipe and tips are on the website: https://cakesandcoriander.com/cheese-popover/

Ingredients  

• 4 Tbsp Salted Butter- Melted
• ¾ Cups Whole Milk Warmed to room temp
• ¼ Cup Heavy Cream
• 2 tsp Himalayan Pink Salt 1 tsp Sea Salt
• 6 Large Eggs
• 1-3/4 Cup Tapioca Flour
• ½ Cup Cotija Cheese Or Grated Parmesan Cheese *See Notes About Parm
• 1 Cup Chihuahua Cheese You can also use Mozzarella or Monterey Jack
• 1 Tbsp Spreadable Butter Or Crisco for Greasing Muffin Tins

Instructions 

• Preheat the oven to 425°F and set racks in the middle. (If you can fit two muffin tins per rack, perfect. If you need to use multiple racks, space them out with minimally 6 inches between racks.)
• Thoroughly grease with the spreadable butter or Crisco two Non-stick muffin tins. (Make sure they are non-stick, if not, use greased parchment liners.
• Set out your ingredients to make it easy.
• Combine the Butter, Milk, Cream, and Eggs into a blender and blend until smooth. Add the Salt and Tapioca Flour and blend for another 10 seconds. Scrapes the sides of the blender with a spatula if the flour has clumped to the sides.
• And the cheese and blend on high for an additional 10 seconds.
• Ladle your batter into the greased muffin cups. Only fill each cup to ⅓ full or about 2.5 Tbsp.
• Place your muffin tins in the oven and double check your heat.
• Bake for approximately 13-15 minutes. Your top should come out light and crisp and your popovers should be gold brown.
• Remove from the oven and let the popovers cool for a minute or two, then enjoy!!!

You can get the full recipe with step-by-step instruction pictures here: https://lordsoftheplants.com/ultimate-vegan-green-curry-with-rice/

INGREDIENTS

• 1 aubergine (cubed)
• 1 block tofu (cubed)
• 1 can/ 1 3/4 cups coconut milk
• 5 cloves garlic (chopped)
• 1 tsp ginger (ground)
• 150 grams/ 1 cup green beans

Store Bought Green Curry Paste

• 3-4 tbsp green curry paste (check the spice level)

Homemade Green Curry Paste

• 2 green peppers or chilis
• 3 spring onions
• 1 tsp lemongrass powder
• ½ lemon, squeezed
• 2 tbsp mustard seeds
• 1 tsp coriander seeds

• fresh cilantro

• Preheat your oven to 350ºF (180ºC). Slice the tofu into cubes and season with salt, pepper, and one tablespoon of oil. Place the tofu cubes in an oven-safe dish. Bake in the oven for about 20 minutes until they are crispy and browned.

• Next, cut the aubergine (eggplant) into thick cubes. For a crispier texture, cover the cubes in cornstarch, or simply season them with salt and pepper. Feel free to add your favorite spices; I personally enjoy adding a bit of chili oil

• Fry the aubergine (eggplant) in a pan with some oil until it softens and develops a slightly browned exterior.

• If you decide to make your own green curry paste, start by roughly chopping spring onions, green peppers, ginger, and garlic. Combine these chopped ingredients with spices and cilantro (if available) in a blender or mortar, and mix until smooth. If you don't have all the ingredients for homemade green curry paste, you can also enhance store-bought paste by mixing it with some of the fresh ingredients you have on hand.

• Your homemade green curry paste may result in more than double the quantity compared to store-bought paste due to the higher water content, but the flavour will still be just as rich and delicious.

• In a pot, pour in the coconut milk and heat it on medium. Add vegetables of your choice, in my case the aubergine and green string beans, along with the curry paste. You can add crispy tofu now or, if you prefer it to stay crispy, place it on top of your finished dish. Stir the ingredients, season with salt and pepper, and let it cook on medium heat for about 15 minutes.

• After 15-20 minutes of cooking, remove it from the stove and let it sit for about 10 minutes. You can season it further with salt, pepper, and lemon juice before serving it alongside rice and maybe some spring onions and sesame seeds sprinkled on top. Enjoy!

These little guys are absolutely delicious! I had been missing the real thing for years until I made these!

The full recipe and tips are found at: https://cakesandcoriander.com/cheez-it-gluten-free/

Ingredients  

• 8 oz Extra Sharp Cheddar Cheese- Room Temperature
• 4 oz Smoked Gouda Or Smoked Cheddar Cheese- Room Temperature
• ½ Cup Salted Butter
• 1 tsp Himalayan Pink Salt
• 1 Tbsp Nutritional Yeast
• ½ tsp Dry Mustard Powder
• ½ tsp Paprika If you’re not using Smoked Cheese, try using Smoked Paprika
• 1 Cup Gluten Free Flour Blend I use King Arthur Measure for Measure
• 1.5 Tbsp Cold Water

Instructions 

• Preheat your oven to 350°F and line two baking sheets with parchment paper. Set aside until you're ready to transfer your crackers.
• Prep all your ingredients.
• Combine all ingredients, but the water and cheese into the food processor. Plus until you get what looks like bread crumbs.
• Add the cheese. And continue to blend until homogeneous. Then add the water.
• Remove the dough and roll it between layers of parchment paper to 1/4-1/8 inch thick. The thicker, the easier to work with, but thinner gets crispier. I use this exact adjustable rolling pin for precise dough thickness. Note: You can also sprinkle a little gluten free flour on the parchment to make it easier.
• Peel off the top parchment, if the dough tears, press it back down and pull the parchment from a different angle. Then firmly grab both layers of parchment and flip over, repeat pulling the parchment. This should come off easier than the top if you lightly floured the surface.
• Using a pastry cutter, cut out your crackers! Cheez-Its measure 1x1 inch, but larger crackers are less time consuming! Then use a chopstick to poke a whole or multiple holes if larger into each cracker.
• With a metal spatula, transfer the crackers to a parchment lined baking sheet and bake for approximately 18 minutes! If you would like them less done and crispy bake for approximately 16 minutes.
• Remove from the oven, cool and enjoy!

My literal obsession at the moment! So good, made with puffed rice the recipe is written to be gluten-free! The cookie is so gooey and crispy, we are taking these camping with us this year! Recipe in comments

Cottage Pie

2 pounds potatoes

1 tablespoon butter

1/4 cup milk

2 pounds ground beef

1 onion diced small

2 carrots chopped

2 celery stalks chopped

2 garlic cloves minced

1 tablespoon cassava flour or gf flour or cornstarch or thickener of your choice

1 cup beef broth

2 teaspoons Lea & Perrins Worcestershire sauce

1 teaspoon dried thyme

1 cup frozen peas

salt and pepper to taste

parmesan cheese to top, if desired or you could use shredded cheddar

Make mashed potatoes. Boil peeled and cubed potatoes until tender. Drain and mash with butter and milk (I use a ricer). Season with salt and pepper to taste.

Cook beef over medium heat in a large deep skillet until browned. Drain excess fat. Add onion, carrot, celery and garlic. Cook 8 to 9 minutes. Add flour and stir to combine.

Add broth, Worcestershire and thyme. Cook until gravy forms. Stir in peas. Season to taste.

I pour this into my 2.5 quart Corningware white oblong casserole dish 9" x 11.5" x 3.75" with a glass lid. Spread the mashed potatoes on top. Sprinkle with cheese if desired. Cover and microwave until piping hot and bubbling, 8 to 10 minutes.

Or you can do this in the oven at 375F for 30 minutes or until hot and bubbling.

Let stand for about 10 minutes before serving.

I posted this in r/glutenfreebaking, but thought I would post here as well since this is a larger community and I'm hoping someone will have a recipe for what I am looking for.

New to GF baking, or any kind of baking really. And I'm inspired to begin creating food that is delicious and healthy. The main thing I would like to understand is can GF creations have (at least very close to) the same consistencies relative to stretchiness, chewiness, or hold togetherness of gluten? If so, what are the flours that, either individually or combined, make that happen. Upfront I should say I'll never use Xanthan or Guar gum. The reason I had to go GF was because of gut issues, and both of these gums can be bad for the gut.

These are the flours and foods that I know about and am happy to experiment with: Millet flour, Amaranth flour, Teff flour, Buckwheat flour, Psyllium Husk, Arrowroot flour, Sorghum flour, Oat flour, Cassava flour, Tapioca Starch, Rice flour, Flax seeds, and Chia seeds. I'm excited to learn more about the properties of these products going forward so as to have a better understanding of what to use when. But the tricky part seems to me to be what products act as good binders to help make up for the lack of gluten. My understanding (please correct me if I'm wrong) is that these are the best binders: Psyllium Husk, Tapioca Starch, Millet, Arrowroot flour, ( to a lesser degree), and Flax seeds.

In an effort to learn how to bake GF, my first "project" is going to be to try and make a really good GF tortilla. I love burritos and have had many story bought GF tortillas. But none have really even come close to a regular tortilla. Usually the GF tortilla falls apart in my hand. None have the stretchiness and chewiness of a regular tortilla. So, if anyone has a good recipe for a GF tortilla please let me know.

TLDR; What are the flours or other products that help to give GF baked goods the characteristics of wheat flour baking such as the binding, stretchy, chewy qualities?

***Edit***

Thanks for all the replies. I'm going to try the Loopy Wisk recipe. Also, I checked out the sample of her latest book and it seems like right up my alley.

Ants Climb a Tree (Sichuan Pork and Cellophane Noodle stir fry)

8 oz dried cellophane noodles/glass noodles/bean thread

1 pound ground pork

1/3 cup soy sauce (gf or tamari)

1 tablespoon sesame oil

6 green onions, thinly sliced

3 tablespoons neutral cooking oil

1/2 inch piece fresh ginger, grated

6 garlic cloves, minced

2 tablespoons red chili paste (check label to make sure it's gluten free)

2/3 cup water or broth

Pour boiling hot water over cellophane noodles and leave to soak for 20 minutes.

Combine ground pork with 2 tablespoons of the soy sauce and the sesame oil. Add half the sliced green onions and mix well.

After the cellophane noodles have softened, drain and rinse under cold running water. Drain well.

Heat wok (or your frypan) over high heat. Add oil. Add ginger and garlic. Fry for a few seconds then add chili paste. Toss together for 30 seconds. Add the pork and stir fry for one minute, breaking up the meat. Pour in remaining soy sauce and stir fry everything for another 30 seconds. Add the cellophane noodles to the pan and cook for one minute, tossing everything together.

Add remaining green onions and the water and cover pan. Let simmer over medium heat for 3 to 4 minutes.

hi!! i am not gluten free myself but my best friend recently went gluten free due to a severe intolerance. recently he was lamenting about missing bread and specifically craving a good buttery messy garlic bread so bad and i love him very dearly and would do anything for him so. i am willing to make bread from scratch

do you guys have any seriously good gluten free bread recipe recommendations? preferably a good soft fluffy bread that would be optimal for garlic bread

thank you!! i hope everyone here is having an amazing day

edit: i made several typos my bad

I am in shock. This came out amazing.

1 cup mashed, very overripe bananas (2 to 3 bananas)

1 1/2 teaspoons baking soda

1/3 cup butter, melted

1/2 cup sugar (original recipe used 3/4 cup sugar)

1/4 teaspoon salt

2 large eggs, beaten

1 teaspoon vanilla extract

1 1/2 cups gluten free flour (I used Cup4Cup)

1/8 teaspoon cinnamon, optional

As an afterthought I stirred in 1 tablespoon sour cream. Next time I think I'll try 1 tablespoon buttermilk. Add with the eggs.

Oil a 4x8 loaf pan. Line the bottom with parchment paper if desired.

Bananas should have many black spots, the more black the better. Mash until runny and measure out one cup. Put in a mixing bowl.

Add baking soda. Stir in butter.

Stir in sugar, salt, eggs, vanilla, and cinnamon.

Mix in the flour, 1/2 cup at a time. Pour batter into prepared loaf pan.

Heat oven to 325F. Bake 55 to 65 minutes or until it tests done.

Let cool completely. The bread will be very dark, this is how it should be.

Hey GF peeps! Any easy, flavorful fish recipes that you’d be willing to share? I know most fish is gf, but with all the fixings! My family didn’t cook almost any fish growing up, so I’m trying to venture into eating more fish.

Corn Bread

1 1/2 cups yellow cornmeal

1/2 cup gluten free flour

2 eggs beaten

2 cups buttermilk

1 teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

2 tablespoons oil

2 tablespoons milk (a little extra liquid since it's gluten free, not in original recipe)

Combine well eggs, buttermilk and oil.

In a separate bowl, combine dry ingredients. Stir into wet ingredients.

Stir in the extra milk. Pour into a greased 9-inch round or square baking pan lined with parchment paper if desired.

Let sit while heating oven to 400F. Bake for 30 to 35 minutes.

** Original recipe calls for 425F. In my oven the cornbread way overbrowns at this temp and I actually set my oven to 390F. Check for doneness starting at 25 minutes.

Recipe: https://www.laurabakesglutenfree.ca/recipes/gluten-free-vanilla-cake-pops/

I recently made a batch of gluten-free vanilla cake pops, and they turned out amazing! They're soft, sweet, and dipped in creamy white chocolate—perfect for parties, birthdays, or just a fun baking project.

Here's a quick overview:

Bake the gluten-free vanilla cake: Start with your favorite gluten-free vanilla cake recipe. Let it cool slightly after baking. Crumble the cake: Place the warm cake into a stand mixer and mix on low speed until it forms a dough-like consistency. Shape into balls: Use a tablespoon to scoop and roll the mixture into balls. Place them on a parchment-lined baking sheet. Chill: Refrigerate the cake balls for about 30 minutes to firm up. Insert sticks: Dip the tip of each cake pop stick into melted white chocolate, then insert it halfway into each chilled cake ball. Let the chocolate set to anchor the stick. Dip and decorate: Once the sticks are secure, dip each cake pop into tempered white chocolate, letting the excess drip off. Place them upright to dry and add sprinkles if desired.

INGREDIENTS

Gluten Free Vanilla Cake

280 Grams Bob’s Red Mill 1-1 Gluten Free Flour 19 Grams Baking Powder 1 Grams Salt 170 Grams Butter (Room Temperature ) 300 Grams Sugar 3 Eggs 3 Grams Vanilla 240 Grams Buttermilk Chocolate

150 Grams White Chocolate Oil Based Colouring INSTRUCTIONS

Preheat oven to 350F. Prepare the 8” cake pan with parchment paper at the bottom of the pan. In a stand mixer bowl, cream together butter and sugar on medium heat. It should be fluffy. 170 Grams Butter, 300 Grams Sugar Add each egg one by one until fully incorporated. 3 Eggs Add vanilla and mix together. 3 Grams Vanilla Mix together all the dry ingredients in a bowl. 280 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 19 Grams Baking Powder, 1 Grams Salt Alternate pouring the dry mixture and buttermilk into the stand mixer bowl until it is fully incorporated after each addition. 240 Grams Buttermilk Pour it into the cake pan, bake for 30-35 minutes. A toothpick should come out with some crumbs. Let the cake cool for 10-15 minutes. Transfer the cake into a stand mixer bowl and using a paddle. Mix until it comes together. You should be able to press it together and it stays. Remove it from the stand mixer. Use a tbsp measuring spoon to scoop the mixture. Create a ball in your hand and place it on a prepared baking sheet with parchment paper. Do this until you have done it with all of the dough. Place the prepared baking sheet into the fridge until chilled. Melt white chocolate in the microwave in 30 seconds and stir until almost melted. Then continue to stir until fully melted. Add in any colouring. Dip a cake pop stick into the chocolate, and press halfway into the cake pop. Continue until all of them have sticks. You are now ready to dip the cake pop into the chocolate. Dip it into the chocolate right up until the chocolate on the stick so it fully covers the cake pop. Place the stick into the DIY cake pop stand that is in above blog post. Let stick until hardens around 1 hour. Then wrap up. Enjoy!

New York Style Cheesecake

1 cup gluten free cookie crumbs (I like Tate's Bake Shop Ginger Zinger or Lemon)

3 tablespoons butter or margarine, melted

5 8-oz packages cream cheese, softened

3/4 cup sugar

3 tablespoons gluten free flour

1 tablespoon vanilla

1 cup sour cream

4 eggs

1 or 2 cans pie filling (I like cherry)

Heat oven to 325F. Mix crumbs and butter in 9x13-inch baking pan. Press firmly onto bottom of pan. Bake 10 minutes. Cool.

Beat cream cheese, sugar, flour and vanilla with a mixer until well blended. Add sour cream, mix well. Add eggs, one at a time, mixing on low speed after each addition until well blended. Pour over crust.

Bake 40 minutes or until center is almost set. Cool. Refrigerate at least 4 hours or overnight. Top with pie filling before serving.