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One of my favorite, childhood holiday memories is making Russian Tea Cakes with my Nana! We would use her KitchenAid Mixer that was probably 30+ years old but in perfect condition. We would help her measure, mix, and scoop, and not so patiently wait to get our little hands on the sugar covered cakes! My gluten free russian tea cakes are so easy to make – just six ingredients! They can easily be made dairy free by substituting your favorite plant-based butter. Prep time: 10 minutes Cook Time: 12-15 minutes Makes: 24 cookies Ingredients: 2 sticks of Butter, softened 1 tsp Vanilla 6 tbsp + ½ cup Powdered Sugar 2 cups Gluten Free Flour ¼ tsp Salt 1 cup Walnuts, finely chopped Preheat your oven to 400F. In the bowl of a stand mixture, beat together butter, vanilla, and ½ cup of  powdered sugar for 2-3 minutes. In a separate bowl, whisk together flour and salt. Add your flour mixture to the butter mixture and combine. The dough may be slightly crumbly. Remove from the stand mixture and fold in walnuts. Using a cookie scoop, shape the dough into little balls and place on an ungreased baking sheet. Bake for 12-15 minutes. The cookies will hold their shape and only change slightly in color. While the cookies are still warm, roll them in the remaining powdered sugar. Once cooled, roll them in the powdered sugar again.

“This just might be one of the best ideas you have ever had.” – my husband Cold weather is for pot roast and you cannot convince me otherwise! But we aren’t just making your grandma’s pot roast today that is under-salted and kind of dry – we are making French Dip Pot Roast! Caramelized onions are the base of this delicious dinner and the au jus leftover is going to keep you coming back for more! Prep time: 1 hour Cook Time: 3 Hours Serves: 5 Ingredients: 3  lb Chuck Roast 2 large Yellow Onions, sliced 4 tbsp Butter ¼ cup Granulated Sugar 4 cups of Beef Broth 1 cup dry Red Wine French Onion Dip Mix 2 Bay leaves Salt & Pepper to taste Gluten Free Rolls Swiss or Provolone Cheese Place a dutch oven over medium heat. Thinly slice your two onions and add to the pot with the butter. Season with salt and pepper and add in the sugar. Stir occasionally until the onions have caramelized. This will take around 45 minutes. Then remove the onions from the pot. Preheat your oven to 300F Pat dry your roast and season generously with salt and pepper. Sear the roast for about 4 minutes on each side. Cover the roast with the onions, french onion mix, beef broth, red wine, and 2 bay leaves. Cover and cook in the oven for 3 hours or until fork tender. Shred the roast with a fork – this should be fairly easy if it is tender enough! Serve on a toasted roll and covered in melty swiss or provolone cheese. Scoop out the au jus (juices from the meat and broth) and ladle into bowls for dipping!

As a kid, I never remember liking the fruity desserts. I wanted ALL of the chocolate. As an adult, I find myself gravitating to any dessert that has fresh berries, a lemon-y filling, or is fruit filled. My gluten free lemon bars are so fresh, with the perfect balance of tart and sweet. Plus the shortbread crust acts as a perfect accompaniment. These lemon bars melt in your mouth and are so good that your friends won’t even notice they are missing the gluten! Prep Time: 10 minutes Cook Time: 35-40 minutes Total Time: 50 minutes + 3 hours of setting For the shortbread: 1 cup Butter (2 sticks), melted ½ cup Sugar 2 tsp Vanilla Extract ½ tsp Salt 2 cups Gluten Free Flour For the filling: 2 cups Granulated Sugar 6 tbsp Gluten Free Flour 6 Eggs 1 cup of Lemon Juice (roughly the juice of 5 lemons) Preheat your oven to 325F and line a 9x13 pan with parchment paper, leaving an overhang on the sides. Melt your butter and combine with the sugar, vanilla, and salt. Then add the flour and mix until a thick dough forms. Press the dough evenly into the bottom of the 9x13 dish and bake for 20-22 minutes. When the shortbread comes out of the oven, use a fork to poke little holes all over. This will help the filling stick to the shortbread. While the shortbread is baking, start to prepare the filling. Start by sifting the flour and sugar together into a clean mixing bowl. Whisk in the eggs and the lemon juice – fresh juice is definitely preferred here! Pour the filling over the warm crust and bake for another 20 to 25 minutes or until the center is relatively set. Let the bars cools completely at room temperature and then chill in the fridge for at least 2 hours – the longer the better! When you are ready to serve the bars, lift them out of the 9x13 dish using the parchment paper overhang. Dust with confectioners sugar and cut into squares.

In honor of the @spotify wrapped being released today, here is my second edition of @leahxglutenfree 2023 Wrapped edition with all of my gluten free favorites from this year, most purchased products, most frequently made item, and the recipes you all loved the most from the blog! King Arthur Baking was easily my top brand of the year and I can’t even begin to count the number of bags of flour that I purchased! I ate dozens of Sweet Loren's cookies and even more breakfast sausages from AmyLu foods! You already know how much I love my Nutpods (you can get 15% off your order with code LEAHXGLUTENFREE)! Siete has become one of my go to brands for sauces, seasonings, and chips! Y'all went crazy for my baked goods recipes, especially my gluten free sourdough and gluten free chocolate cake! My dairy free cannoli dip was another big hit and my lemon bars were the treat of the summer. Lastly, you all kept coming back for more of my Budget-Friendly Chicken Tortilla Soup! 2022 was the year of the gluten free cookies for me and 2023 was allllll about gluten free sourdough. Here's to seeing all the gluten free goodness that 2024 has in store! See everything in my 2023 wrapped here!

Your ultimate holiday cookie is here! These gluten free cookies are so fudgy and filled with goodies and taste just like everyone’s favorite winter beverage – hot cocoa! Prep Time: 20 minutes Cook Time: 10-12 minutes Total Time: 35 minutes Makes 24 cookies Ingredients: 2 cups Gluten Free All Purpose Flour 1 cup Almond Flour ½ cup Cocoa Powder 1 tbsp Espresso Powder 1 ½ tsp Baking Soda 1 tsp Salt ¼ cup Hot Cocoa Powder ¾ cup Butter, softened 1 tbsp Vanilla 3 Eggs 1 cup White Sugar 1 ½ cups Chocolate Chips 1 cup Mini Marshmallows 1 cup Crushed Candy Cane Preheat your oven to 350F. Combine gluten free flour, almond flour, cocoa powder, espresso powder, baking soda and salt in a bowl. In the bowl of a stand mixer, beat egg, butter, vanilla, hot cocoa powder and sugar until light in color and fluffy. Gradually add dry ingredients to wet ingredients being careful to not over mix. Gently fold in the chocolate chips, mini marshmallows, and crushed candy cane. Use a cookie scoop to drop cookie dough onto your baking sheet that is lined with parchment paper. Bake for 10-12 minutes. Let the cookies rest on the pan for 10 minutes and then move to a cooling rack.

Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links. I only link to products that I truly use or believe will be beneficial to you. Feel free to email me at leahxglutenfree@gmail.com with any questions. I don’t remember a time in my life where rainbow cookies weren’t a part of the holidays. I am not sure where they came from or even how often we had them, but we had them enough to make a lasting impact on me. As I was thinking about the upcoming holidays, I began to reminisce on how much I love Italian Rainbow Cookies and it dawned on me that I have not had one since becoming gluten free! Now rainbow cookies are a labor of love so attempt if you dare! But if you are like me and looking for a taste of nostalgia, this is the recipe for you! Prep Time: 30 minutes Cook Time: 12 minutes Total Time: 4+ hours Ingredients: 3 Sticks of Butter, softened 1 cup granulated Sugar 1 8oz pack of Almond Paste 4 eggs, separated ¼ cup Milk 2 tsp Almond Extract 2 cups Gluten Free Flour 1 tsp Xanthan Gum (if your flour blend does not contain it) Red & Green Food Coloring ½ cup Raspberry Jam 1 ½ cups semi-sweet chocolate chips, melted Preheat your oven to 325F. Combine your sugar, almond paste, and 1 stick of butter in a stand mixer. Mix until smooth and until there are no more lumps. Add the other two sticks and mix until smooth, Separate your eggs and add the yolks to the almond mixture, followed by the milk and almond extract. Slowly add in your flour (and Xanthan Gum) into the almond mixture, making sure to scrape down the sides so that everything combines evenly. In a separate bowl, whisk the egg whites until fluffy and stiff peaks form. Fold egg whites into the almond and flour mixture. Divide the mixture into thirds adding green food coloring to the first bowl, red food coloring into the second, and leaving the third as is. Add as many drops as you need until you reach desired color. Spread each bowl of batter on to its own baking sheet that has been greased and lined with parchment paper. Quarter sheet pans are the ideal size. Bake for 12 minutes, rotating halfway through. Once the 3 layers are cooled, start to assemble your cookie. Start with the green layer on the bottom, followed by a thin layer of raspberry jam, the un-dyed layer, more jam, and then the red layer. Cover the cake with plastic wrap and top with another sheet pan. Weigh down the layers with heavy plates, cans, books, etc. and refrigerate for at least 4 hours, or overnight. Remove plastic wrap and cover half of the cake with a thin layer of melted chocolate and let chill in the fridge for 30 minutes. Repeat on the other side. Once the chocolate is set, cut the dessert into evenly sliced pieces.

I have been on a big 30 minute meal kick lately. I am all about making delicious meals that are easy and time saving! Enchilada skillet fits the bill perfectly – full of flavor and easy to assemble! My enchilada skillet is gluten free of course and easily customizable to any dietary needs. Prep Time: 15 minutes Cook Time: 15-18 minutes Total Time: 35 minutes Ingredients: 2 tbsp Butter 2 tbsp Olive Oil 1 Yellow Onion, diced 1 10oz can Fire Roasted Diced Tomatoes 3 cloves of Garlic, minced 1 15oz can Black Beans 1 15oz can Red Enchilada Sauce 1 packet Taco Seasoning (I love this one from Siete Foods!) 3 cups Shredded Chicken (rotisserie chicken or shredded chicken breast work well!) 10 Corn Tortillas 2 cups Shredded Cheese (Cheddar, Colby, or Pepper Jack) Salt & Pepper to taste Preheat your oven to 450F. Place a cast iron skillet over medium heat and melt your butter and olive oil. While these heat up, dice your yellow onion and garlic cloves and add to the pan. Cook for 2-3 minutes or until fragrant. To the pan, add your diced tomatoes and green chiles, black beans, and taco seasoning. Cook for another 2-3 minutes. Add in your shredded chicken and enchilada sauce and combine. Season with salt and pepper as needed. Quarter your corn tortillas and gently fold into the skillet mixture. Generously top with the shredded cheese. Bake the dish for 15-18 minutes or until the cheese is nice and melty! To serve, top with sour cream, cilantro, avocado, and lime wedges!

30 minute dinner alert! Egg Roll in a Bowl is one of my favorite meals for when I am in a pinch for time but want something hearty and comforting! Coconut Aminos is my go-to gluten free soy sauce substitute and I find that using local honey over store bought really elevates the flavor! Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Ingredients: 1 lb Ground Meat of choice 1 16oz bag of Asian Slaw (cabbage, carrots, celery) ½ cup Water ⅓ cup Coconut Aminos 1 tbsp Rice Wine Vinegar 1 tsp Sesame Oil 2 tsp Ginger, minced 2 cloves Garlic, minced 1 tbsp Honey Salt & Pepper to taste Place a pan over medium-high heat and cook your ground meat. Remove the meat from the pan and add in your slaw ingredients, plus half a cup of water and let simmer until the veggies soften. In a mixing bowl, combine your coconut aminos, rice wine vinegar, sesame oil, ginger, garlic, honey, salt, and pepper. Once your veggies have softened, return the meat to the pan along with your sauce. Stir until combined and let cook for another 5-10 minutes. Serve as is or over rice or quinoa! Top with green onions and sesame seeds.

Chicken Tortilla Soup is a budget friendly staple in our household! It goes the distance and is super affordable. All of the ingredients for this meal cost me $24.60 which came out to about $4.10 per serving! Prep Time: 15 minutes Cook Time: 60 minutes Total Time: 75 minutes Serves: 6 Ingredients: 3 cloves of Garlic, minced 1 Yellow Onion, diced 1 Jalapeno, diced 2 tbsp Butter 1 16oz can Diced Tomatoes 1 16oz can Black Beans 1.5 tsp Cumin 1.5 tsp Chili Powder Salt & Pepper 2lbs Chicken Breast 48 oz Chicken Stock 1.5 cups of Frozen Corn 6 Corn Tortillas Dice your onion, garlic and jalapeno and add it to your pot with butter. Saute until the onions start to become translucent or 2-3 minutes. Add the diced tomatoes and black beans to the pot. Then add in the seasonings. Dice your chicken into cubes, add to the pot and cover with your chicken stock. Cover the pot and put the heat on medium-low and let simmer for about an hour – the longer, the better! 15 minutes before you are ready to serve, add in the corn. Slice your corn tortilla into thin strips, place on a baking sheet, and put them under the broiler for 3-5 minutes or until crispy. Top your soup with the crispy tortilla strips and your favorite fixings (sour cream, avocado, shredded cheese, etc)!

Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links. I only link to products that I truly use or believe will be beneficial to you. Feel free to email me at leahxglutenfree@gmail.com with any questions. This is my favorite breakfast to make when I know I have some busy mornings ahead of me! Protein & veggie packed and so, so, tasty! I swear that my gluten free caramelized onion, kale, and mushroom quiche gets better with time which makes it perfect for leftovers. Ingredients: Gluten Free Pie Crust ½ Yellow Onion, thinly sliced 2 cloves of Garlic, diced 1 tbsp Olive Oil 6 Sausage links, diced (I LOVE AmyLu Foods Breakfast Sausage!) ½ cup Mushrooms, diced 1 cup Kale ⅓ cup Feta Cheese 4 Eggs ¼ cup Milk 1/4 tsp Salt 1 tsp Black Pepper Preheat your oven to 400F. Thinly slice your onion and add to a pan with olive oil over medium-high heat. Cook until the onion becomes translucent and then add in your mushrooms. Add your bacon and cook until crispy. Add your kale to the pan and cover with a lid to help the kale wilt. In a bowl, whisk together your eggs, milk, salt, and pepper. Add your veggie-bacon mixture to pie crust and cover with the egg mixture. Sprinkle feta cheese across the top. Cook in the oven for 30-35 minutes. *Bacon is also a great option here if you don’t want to use sausage!

Once you make crispy smashed potatoes, I swear you will never go back! Nothing will top the crispy bits you get from pre-boiling the potatoes and then smashing them on the pan before doing a quick bake! My crispy smashed potatoes are also a side dish staple for the holidays! Prep Time: 10 minutes Cook Time: 40 minutes Ingredients: 2 lbs White Potatoes 2 tbsp Olive Oil 1 tsp Salt 1 tsp Black Pepper 1 tbsp Garlic Powder ¼ cup Parmesan Cheese Bring a large pot of water to boil on the stove. Preheat your oven to 425F. While you wait for the water to boil, wash your potatoes. Boil your potatoes for 15-20 minutes or until fork tender. Remove the potatoes from the water and let cool. Toss the potatoes with olive oil, salt, pepper, and garlic. The potatoes will start to smush – this is exactly what we want! Line a baking sheet with parchment paper and spread the potatoes evenly. Use a fork or a potato masher to squish the potatoes – the thinner they are, the more surface area there is for the potatoes to get extra crispy! After smashing the potatoes, sprinkle with parmesan cheese. Bake for 20 minutes or until the potatoes have reached your desired crispiness!

I always thought making a frittata would be complicated – heck the name makes it sound fancy, right? But really it is just the simpler version of its relative the quiche, plus it cooks a whole lot faster too. My favorite way to make a frittata is with AmyLu Foods Breakfast sausage, but you can customize yours however you’d like! Ingredients: 2 tbsp Olive Oil 2 cloves of Garlic 1 small Yellow Onion 2 cups Baby Spinach 9 Breakfast sausage links (I used the ones from AmyLu Foods!) ½ cup Feta Cheese 6 Eggs ½ cup Egg Whites ¼ cup Milk 1 tsp Black Pepper ¼ tsp Salt Preheat your oven to 400F. Place a cast iron skillet on the stove over medium heat, adding the olive oil to the pan. Chop up your garlic, onion, sausage, and spinach. Once the oil is hot, add your garlic and onion to the skillet and cook for 2-3 minutes or until the onions are translucent. Then add in your sausage and spinach. In a mixing bowl, whisk together the eggs, egg whites, milk, and salt and pepper. Evenly distribute the sausage filling across the bottom of the skillet and pour the egg mixture overtop. Top with feta cheese. Place in the oven and bake for 15-20 minutes.