Gluten-Free recipes

08/24/2025

Decadent Flourless Chocolate Cake
Ingredients
8 ounces (225g) good quality dark chocolate (70% cacao or higher), finely chopped
1 stick (8 tablespoons / 113g) unsalted butter, cut into pieces
1 cup (200g) granulated sugar
4 large eggs
½ cup (48g) unsweetened cocoa powder, plus extra for dusting
1 teaspoon vanilla extract
½ teaspoon salt
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan, then line the bottom with parchment paper and grease the parchment paper as well. Lightly dust the pan with cocoa powder, tapping out any excess.
Create a double boiler by placing a heatproof bowl over a saucepan filled with about 1 inch of simmering water, ensuring the bottom of the bowl does not touch the water. Add the chopped dark chocolate and butter to the bowl. Stir occasionally until completely melted and smooth. Remove from heat and set aside to cool slightly.
In a large bowl, whisk together the granulated sugar and eggs until well combined and slightly lightened in color, about 2-3 minutes.
Slowly pour the slightly cooled chocolate mixture into the egg and sugar mixture, whisking continuously until fully incorporated and smooth.
Sift the ½ cup of unsweetened cocoa powder over the chocolate mixture. Add the vanilla extract and salt. Gently fold all ingredients together with a spatula until no streaks of cocoa powder remain and the batter is uniform. Be careful not to overmix.
Pour the batter into the prepared springform pan. Smooth the top with a spatula.
Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan. This creates a water bath, which helps the cake bake evenly and keeps it moist.
Bake for 45-50 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The center of the cake may still look slightly jiggly, which is normal for a flourless cake.
Carefully remove the springform pan from the water bath and place it on a wire rack to cool completely. The cake will sink slightly in the middle as it cools.
Once completely cool, run a thin knife around the edge of the pan before releasing the springform. Dust the top generously with additional unsweetened cocoa powder before slicing and serving. This cake is delicious served at room temperature or slightly chilled, perhaps with fresh berries or a dollop of whipped cream.

08/24/2025

Grilled Lemon Salmon
Ingredients
4 (6-ounce) salmon fillets, skin on or off
2 tablespoons olive oil
2 lemons, 1 juiced and 1 cut into wedges for serving
2 cloves garlic, minced
1 tablespoon fresh dill, chopped (or 1 tablespoon fresh parsley, chopped)
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Preparation Instructions
Prepare the Salmon: Rinse the salmon fillets under cold water and pat them thoroughly dry with paper towels. This helps ensure a crispier skin (if left on) and better browning.
Make the Marinade: In a small bowl, whisk together the olive oil, fresh lemon juice (from 1 lemon), minced garlic, chopped fresh dill (or parsley), sea salt, and black pepper.
Marinate the Salmon: Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, ensuring all sides are coated. Cover the dish or seal the bag and refrigerate for at least 15 minutes, but no more than 30 minutes. (Marinating too long with lemon juice can "cook" the fish, altering its texture.)
Preheat Grill: Preheat your outdoor grill to medium-high heat (about 400°F / 200°C). Clean the grill grates thoroughly with a wire brush. Lightly oil the grates by dipping a folded paper towel in a little olive oil and carefully wiping it over the hot grates using tongs. This prevents sticking.
Grill the Salmon: Place the salmon fillets skin-side down (if applicable) on the preheated grill. Close the lid and cook for 4-6 minutes.
Flip and Finish: Carefully flip the salmon fillets using a wide, thin spatula. Close the lid and continue to grill for another 3-5 minutes, or until the salmon is opaque throughout and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Cooking time will vary based on the thickness of the fillets.
Serve: Remove the grilled salmon from the grill and let it rest for 2-3 minutes before serving. Garnish with fresh lemon wedges and an extra sprinkle of fresh dill or parsley, if desired. Serve immediately.

08/23/2025

Classic Tandoori Chicken
Ingredients
3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, or a whole chicken cut into 8 pieces)
1 cup plain full-fat Greek yogurt
2 tablespoons fresh lemon juice
1 tablespoon ginger paste
1 tablespoon garlic paste
2 tablespoons Tandoori masala powder
1 teaspoon Kashmiri red chili powder (for color and mild heat, or use regular paprika for less heat)
1/2 teaspoon turmeric powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon garam masala
1 teaspoon salt, or to taste
1/4 teaspoon red food coloring (optional, for authentic color)
2 tablespoons vegetable oil or melted butter, for basting (optional)
Fresh cilantro, chopped, for garnish
Lemon wedges, for serving
Instructions
Prepare the Chicken: Rinse the chicken pieces thoroughly under cold water and pat them completely dry with paper towels. Using a sharp knife, make 2-3 deep slits into the flesh of each chicken piece (especially the thicker parts like thighs and breasts) to allow the marinade to pe*****te.
Make the Marinade: In a large bowl, combine the Greek yogurt, lemon juice, ginger paste, garlic paste, Tandoori masala powder, Kashmiri red chili powder (or paprika), turmeric powder, ground cumin, ground coriander, garam masala, salt, and optional red food coloring. Mix well until all ingredients are thoroughly combined and the marinade is smooth.
Marinate the Chicken: Add the prepared chicken pieces to the bowl with the marinade. Use your hands to thoroughly coat each piece of chicken, ensuring the marinade gets into all the slits. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours) for the best flavor and tenderness.
Preheat Oven/Grill:
For Oven Baking: Preheat your oven to 400°F (200°C). Place an oven-safe wire rack on a baking sheet and lightly grease it with cooking spray or oil.
For Grilling: Preheat your outdoor grill to medium-high heat (about 375-400°F / 190-200°C). Clean the grill grates and lightly oil them.
Cook the Chicken:
Oven Method: Arrange the marinated chicken pieces on the prepared wire rack, ensuring there's some space between them. Bake for 30-45 minutes, flipping them halfway through. If desired, baste with vegetable oil or melted butter during the last 10 minutes of cooking. The chicken is done when the internal temperature reaches 165°F (74°C) at the thickest part and the juices run clear. You can broil for the last 2-3 minutes for extra char, watching carefully to prevent burning.
Grill Method: Place the chicken pieces directly on the preheated grill grates. Grill for 20-30 minutes, turning every 5-7 minutes, until the chicken is cooked through and has nice char marks on all sides. Baste with oil or butter during the last 10 minutes if desired. Again, the internal temperature should reach 165°F (74°C).
Rest and Serve: Once cooked, remove the chicken from the oven or grill and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender chicken.
Garnish: Garnish generously with fresh chopped cilantro and serve with lemon wedges on the side. Tandoori chicken pairs wonderfully with naan bread, basmati rice, or a refreshing raita (yogurt dip).

08/23/2025

Classic Gluten-Free Waffles
Ingredients
1 ½ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum, or add ½ teaspoon separately)
1 tablespoon granulated sugar
1 tablespoon gluten-free baking powder
½ teaspoon salt
2 large eggs, separated
1 ½ cups milk (dairy or non-dairy, such as almond milk)
½ cup unsalted butter, melted, or ½ cup neutral oil (like canola or vegetable oil)
1 teaspoon vanilla extract
Cooking spray or additional butter for waffle iron
Instructions
Preheat your waffle iron according to the manufacturer's instructions. Lightly grease the waffle iron with cooking spray or a small amount of melted butter.
In a large bowl, whisk together the gluten-free flour blend, sugar, gluten-free baking powder, and salt. Set aside.
In a separate medium bowl, whisk together the egg yolks, milk, melted butter (or oil), and vanilla extract until well combined.
In a clean bowl, using an electric mixer, beat the egg whites until stiff peaks form.
Pour the wet ingredients (egg yolk mixture) into the dry ingredients. Stir gently with a whisk or spoon until just combined. Do not overmix; a few lumps are fine.
Gently fold the beaten egg whites into the batter in two additions. This will create light and fluffy waffles. Be careful not to deflate the egg whites too much.
Pour about ½ to ¾ cup of batter (or the amount recommended by your waffle iron manufacturer) onto the hot waffle iron. Close the lid and cook for 3-5 minutes, or until the waffle is golden brown and steam is no longer escaping. Cooking time may vary depending on your waffle iron.
Carefully remove the cooked waffle from the iron and transfer it to a wire rack to prevent it from getting soggy while you cook the remaining batter. You can keep cooked waffles warm in a 200°F (95°C) oven if desired.
Repeat with the remaining batter.
Serve hot with your favorite toppings such as syrup, fresh fruit, whipped cream, or powdered sugar.

08/23/2025

Fluffy Gluten-Free Pancakes
Ingredients
1 ½ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum, or add ½ teaspoon separately)
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups milk (dairy or unsweetened non-dairy like almond milk)
2 large eggs
2 tablespoons unsalted butter, melted, or neutral oil (e.g., canola, vegetable)
1 teaspoon vanilla extract
Butter or oil for greasing the griddle (optional)
Instructions
Combine Dry Ingredients: In a large bowl, whisk together the gluten-free all-purpose flour blend, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps.
Combine Wet Ingredients: In a separate medium bowl, whisk together the milk, eggs, melted butter (or oil), and vanilla extract until well combined.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir with a whisk or spatula until just combined. Be careful not to overmix; a few small lumps are fine. Overmixing can lead to tough pancakes. Let the batter rest for 5-10 minutes while you heat the griddle; this allows the gluten-free flour to hydrate.
Preheat Griddle: Heat a lightly greased non-stick griddle or large frying pan over medium-low heat. Test if it's ready by dropping a small amount of water on it; it should sizzle and evaporate quickly.
Cook Pancakes: Pour ¼ cup of batter per pancake onto the hot griddle. Cook for 2-4 minutes per side, or until bubbles begin to form on the surface and the edges look set. Flip carefully with a spatula and cook for another 2-3 minutes on the second side, until golden brown and cooked through.
Serve: Transfer cooked pancakes to a plate. If making a large batch, you can keep them warm in a 200°F (95°C) oven while you cook the remaining batter. Serve immediately with your favorite toppings such as maple syrup, fresh berries, whipped cream, or butter.

05/22/2025