Search Results

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. You’ll never know that these mashed potatoes are dairy free and that is largely due to Silk’s Dairy Free Whipping Cream and the Roasted Garlic stealing the show! The key to making these rustic mashed potatoes oh so delicious is the roasted garlic. You have to make sure you let that garlic really turn golden brown and soft in the oven – it completely elevates the dish! Now I prefer a skin on, chunkier mashed potato, but if that is not your MO, then feel free to remove the skins and mash to perfection – the garlic will still shine! Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Serves 8 Ingredients: 8 White Potatoes 8 Garlic Cloves 2 tbsp Olive Oil 1 stick Plant-Based Butter 1 cup DF Heavy Whipping Cream Salt & Pepper to taste Clean your potatoes & peel the skin if that is your preference (I like skin on) and quarter the potatoes. Put your potatoes in a pot and cover with water. Place on the stove over medium-high heat and cook until soft, or about 20 minutes. While your potatoes are boiling, peel your garlic and place on a baking sheet lined with foil. Drizzle with Olive Oil and roast for 8 minutes or until the cloves start to turn golden brown. When your potatoes are soft, add them to a bowl with your garlic cloves, butter, heavy whipping cream, salt, and pepper. Mash until desired consistency is met!

A pumpkin spice twist to the classic snickerdoodle! I have adapted my Perfect Snickerdoodle recipe to bring you a new fall favorite. For my Gluten Free Brown Butter Pumpkin Spice Snickerdoodle's, I have added a small amount of pumpkin puree to the batter which adds a subtle orange color and makes the cookies extra soft. Instead of just cinnamon on the outside of the cookie, I have swapped it for pumpkin pie spice. The addition of brown butter adds a beautiful nuttiness that ties together the pumpkin spice flavor beautifully! I could eat these by the dozen! Prep Time: 1 hour Cook Time: 12 minutes Total Time: 1+ hour Makes: 24 cookies Ingredients: 3 cups Gluten Free All-Purpose Flour 2 tsp Cream of Tartar 1 ½ tsp Baking Soda 1 tsp Salt 1 tsp Xanthan Gum 1 ½ sticks of Butter, browned 1 Egg 1 tbsp Vanilla 1 ½ cups Brown Sugar ⅓ cup Pumpkin puree 3 tbsp Granulated Sugar 1 tbsp Pumpkin Pie Spice Place a saucepan on the stove over medium heat and brown your butter. Make sure you watch it closely and stir it often so that the butter does not burn. Set aside to cool. In a medium sized mixing bowl, combine gluten free flour, baking soda, xanthan gum, salt, and cream of tartar. In the bowl of a stand mixer, add the egg, cooled brown butter, vanilla, brown sugar, and pumpkin puree. Beat for 1-2 minutes or until light in color and fluffy. Gradually add dry ingredients to wet ingredients and mix until combined. Chill your cookie dough for up to 1 hour as this helps with the stickiness when tossing the dough balls in pumpkin pie spice-sugar mixture. While the dough is chilling, preheat your oven to 350F. Once the cookie dough is chilled, use a cookie scoop to make evenly sized balls. Roll the balls until they are smooth and toss in the pumpkin pie spice-sugar mixture. Let the cookies rest on the baking sheet for 10 minutes and then move to a cooling rack.

Pretty sure that the majority of the fall recipes on my website are some sort of chili recipe! What can I say? I just love chili and my Gluten Free Cornbread Chili Pie is no exception! Not only is it an easy dinner to make -- ready in less than an hour -- but it also requires minimal dishes (and who doesn't love a quick clean up)? For my Cornbread Chili Pie, I used my favorite gluten free cornbread mix that comes from Trader Joe's. It is a seasonal offering so make sure you stock up on it because it is the best gluten free cornbread you will ever have! Prep Time: 25 minutes Cook Time: 20 minutes Total Time: 45 minutes Ingredients: 1lb lean Ground Beef 1 small Yellow Onion 1 16oz can Diced Tomatoes 1 16oz can Cannellini Beans 1 16oz can Light Red Kidney Beans 1 16oz can Black Beans 2-3 cloves of Garlic 2 tbsp Olive Oil 1 tsp Chili Powder 1 tsp Oregano 1 tsp Cumin 1 tsp Garlic Powder ½ tsp Salt ½ tsp Black Pepper 1 Gluten Free Cornbread box mix Preheat your oven according to the instructions on the cornbread box mix and place a cast iron skillet on the stove over medium heat. Add your olive oil to the skillet. Dice your onion and garlic and add to the hot skillet. Once the onions are translucent, add your ground beef into the skillet and cook thoroughly. Once the beef is cooked, add in the diced tomatoes, beans, and seasonings. Let cook for 10-15 minutes. While the chili is cooking, prepare the cornbread mix. Spread an even layer of the cornbread mix on the top of the chili and bake for 20 minutes or until the cornbread is golden brown. Once you pull the skillet out of the oven, let it sit for 5 or so minutes as it will be very hot. Serve with your favorite chili toppings!

The gluten free pumpkin loaf to end all pumpkin loaves! So good it had my gluten loving friends scraping their plates to get every last crumb! This gluten free pumpkin loaf uses an entire can of pumpkin puree – pumpkin is truly the star here. Best served warm with a dollop of cream cheese frosting on top, but just as good the next day too! Prep Time: 20 minutes Cook Time: 65-70 minutes Total Time: 90 minutes Ingredients: 2 cups Gluten Free Flour (I used King Arthur 1:1 Flour) 1 tsp Baking Soda 1 tbsp Pumpkin Pie Spice 1 tsp Salt 2 Eggs ½ cup Vegetable Oil ¾ cup Brown Sugar ½ cup White Sugar 2 tsp Vanilla 1 15oz can Pumpkin Puree ⅓ cup Milk Preheat your oven to 350F and line a 9x5 loaf pan with parchment paper or grease with butter & flour. In a mixing bowl, whisk the flour, baking soda, pumpkin pie spice, and salt. In a larger bowl combine the oil, eggs, sugar, vanilla, pumpkin, and milk. Mix well until there are no lumps. Then gradually add in dry ingredients into the wet ingredients. Bake the loaf for 65-70 minutes. Test for doneness by sticking a toothpick in the middle. It should come out with moist crumbs – you do not want it completely clean as the loaf will continue to cook in the pan upon removal. Let the loaf sit in the pan for 15 minutes and then transfer to a baking rack to further cool. Serve as is or top with a cream cheese frosting! Easy Cream Cheese Frosting: 4oz Cream Cheese 4 tbsp Butter 1 cup Powdered Sugar 1 tsp Vanilla 2 tsp Milk

This Chicken Caesar Pasta Salad recipe came to be for two reasons – one, I was craving pasta salad and two, I wanted a creamy pasta salad without using mayonnaise. I despise pasta salads made with mayo but I often find that dressing based pasta salads made with gluten free pasta is often too dry. I also wanted to make the dish filling enough for a meal and not just a side at a summer cookout. Thus this extra creamy, protein-packed gluten free chicken caesar pasta salad came to be! It hits everything you need in a well rounded meal – protein, carbs, and fats and it is also delicious! Jovial Bowties are my gluten free pasta of choice for this recipe! Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Serves: 8 Ingredients: 12 oz Bowtie Pasta (Jovial is my personal favorite!) 15 oz Garbanzo Beans 1.5 lbs Chicken Breast or Rotisserie Chicken 1 tbsp Italian Seasoning ½ tbsp Garlic Powder Salt & Pepper to taste 1 cup low-fat Greek Yogurt ½ cup Lite Caesar Dressing Prep your chicken – you can either cube chicken breast and cook it in a pan on the stove, on a sheet in the oven, or you can use a rotisserie chicken. If you choose to go the route of cooking your chicken, toss your chicken with a bit of olive oil, Italian seasoning, salt, and pepper. Put a pot of water on to boil for your pasta. Once it has boiled, cook your pasta for a minute less than what the box calls for. Open and drain your garbanzo beans and toss in Italian seasoning, Garlic powder, and salt & pepper. In a large mixing bowl, stir together greek yogurt and lite caesar dressing. Mix in the garbanzo beans and chicken until well coated. Gently fold in the cooked and drained pasta – it should still be warm enough to help the dressing slide across but not so warm that it turns to mush. Immediately cover the dish and place in the fridge for at least 2 hours or overnight for everything to set. Serve as is or over a bed of romaine lettuce or lettuce mix of your choosing.

Welcome to another installment of Lazy Girl Dinners -- because around here we like to eat good and maximize the time it takes. Loaded Buffalo Chicken Nachos are the ultimate lazy girl dinner, taking just twenty minutes to make and not requiring you to pre-cook anything! Use your favorite chicken tenders + favorite tortilla chips and pile the nachos high with fresh tomato, red onion, and chives for a delicious easy dinner! There is so much to love about my Loaded Buffalo Chicken Nachos! Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Ingredients: 6 Gluten Free Chicken Tenders (pick your favorites!) ½ cup Buffalo Wing Sauce 3 tbsp Butter, melted 4 oz Shredded Colby Jack Cheese 3 oz Tortilla Chips For the toppings: Sour cream, chives, Ranch, tomatoes, red onions Partially defrost your chicken tenders and chop into bite sized pieces. Melt your butter and mix with buffalo wing sauce. Toss your chicken in the wing sauce. Line a baking sheet with aluminum foil and begin to layer tortilla chips, chicken, and cheese. Place under the broiler for about 5 minutes, checking to see if more or less time is needed. Top with tomatoes, red onion, chives and either sour cream or ranch! If you really want to get fancy with it you can use a ranch mix with sour cream for the ultimate topping!

I grew up at a boarding school -- like high school baseball field in my backyard, students from around the world, a dress code of "business professional" and the most hideous blazers you've ever seen type of boarding school. My dad is a teacher and so we lived on the campus until I was sixteen. We had dinner in the dining hall every night with the boarding students. Wednesday was the best night of the week -- cookie night! After the meal, a platter of fresh cookies would come out to each table and were quickly devoured by the teenagers, the faculty kids, and the teachers themselves. It was a particularly exciting cookie night when the triple chocolate cookies came out -- they were a hot commodity and you always hoped they would have plenty to go around. My gluten free triple chocolate cookies are an ode to this childhood memory of mine! They are soft and gooey with a beautiful balance of semi sweet, dark, and white chocolate chips! Ingredients: 2 cups GF All Purpose Flour ½ cup Almond Flour ½ cup Cornstarch ¾ cup Unsweetened Cocoa Powder 1 ½ tsp Baking Soda 1 tsp Salt 1 tsp Xanthan Gum 1 cup Butter, melted and cooled 1 tbsp Vanilla 2 Eggs 1 ½ cups Brown Sugar 1 cup Semi-Sweet Chocolate Chips 1 cup Dark Chocolate Chips 1 Cup White Chocolate Chips Combine flour, almond flour, cornstarch, cocoa powder, baking soda, xanthan gum, and salt in a bowl and whisk together. In a separate bowl beat eggs, butter, vanilla, 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. Use a cookie scoop to drop cookie dough onto a baking sheet that is lined with parchment paper. Chill your cookie dough in the fridge for at least 2 hours. When you are ready to bake your cookies, preheat the oven to 350F. Bake for 11-13 minutes. Let the cookies rest on the pan for 10 minutes and then move to a cooling rack. Makes 36 cookies.

Lasagna is hands down an ultimate comfort meal for me. However, it is a labor of love to create and takes a long time before you even get to eat it. That's why my gluten free lazy girl lasagna is the perfect compromise -- all the flavor and warmth without the wait! To make lazy girl lasagna you just take your favorite pasta (preferably one that will grab on to the cheesy meat sauce) and let it simmer on the stove for a few minutes instead of in the oven for an hour. Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Ingredients: 1 lb Ground Beef 1 Box GF Pasta (Rigatoni is a great option!) 1 jar pre-made Pasta sauce 8 oz Ricotta Cheese ⅓ cup Grated Parmesan 1 tbsp Garlic Powder ½ tbsp Onion Powder 1 tbsp Italian Seasoning Salt & Pepper to taste 1 cup Shredded Mozzarella cheese Put a pot of water on to boil for your pasta and put a large pan over medium heat to cook your ground beef. Add your ground beef to the pan and dump in your seasonings. Cook all the way through. When your water has boiled, cook the pasta for 1-2 minutes than what the package calls for. Add your jar of sauce to the meat, cover and allow to heat up. A minute before your pasta is done, add the ricotta and parmesan cheese to the meat sauce. If your sauce is becoming too thick, you can add some of the pasta water to thin it out. Fold in your pasta to the sauce mixture and combine until evenly coated and sprinkle shredded mozzarella across the top. Cover for a few minutes until the cheese gets nice and melty! Serve and top with more parmesan and fresh basil!

There is no better time to make gluten free zucchini bread then mid-summer – zucchini is at its peak and cravings for fall weather and flavor are surmounting. Zucchini bread marries the best of summer produce with the fall flavors we love so much! Head to your local farmer’s market, grab a big ol 'zucchini and start baking some of my gluten free zucchini bread! Prep Time: 20 minutes Cook Time: 60-65 minutes Ingredients: 3 cups 1:1 Gluten Free Flour (I used the Bob’s Red Mill 1:1) 1 tsp Baking Powder 1 tsp Baking Soda 1 tsp Salt 1 tbsp Cinnamon ½ tsp Nutmeg 3 Eggs 1 cup Vegetable Oil 2 cups White Sugar 3 tsp Vanilla 2 cups grated Zucchini 1 cup Walnuts, chopped Preheat your oven to 325F and generously grease 2 9x5 inch loaf pans. Grate your zucchini and set aside. Do not drain excess water. In a small mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk and set aside. In a larger bowl, mix together the eggs, oil, sugar, and vanilla using a hand mixer until combined. Gradually mix in the dry ingredients, keeping in mind that the batter will be very thick. Once the wet and dry ingredients are combined, fold in the grated zucchini and walnuts. The batter will start to thin as the zucchini is mixed in. Evenly divide the batter between the 2 pans and bake for 60-65 minutes. Let the loafs cool in the pan for about 15 minutes and then remove and place on a cooling rack for another 15 or so minutes. Store in an airtight container or freeze immediately if you do not plan on eating them right away.

This is probably the easiest recipe I will ever post on the blog! Smash burgers are so easy to make – they require minimal ingredients and little time to make. Smashing them thin on a hot pan lets the meat get nice and crispy, giving you that classic smash burger taste. Use whatever ground meat you prefer – an 80/20 ground beef will give you the perfect fat ratio. I topped mine with some homemade burger sauce, lettuce, tomato, crispy onions, and white cheddar and served them on a toasted gluten free Schar burger bun. Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Ingredients: For the patties: Ground Beef (3 oz per Burger) Salt & Pepper Burger toppings of your choosing (ie. tomato, onion, cheese, lettuce) For the burger sauce: ¼ cup Mayo 2 tbsp Ketchup 1 tbsp Sweet Relish 1 tsp Sugar 1 tsp Distilled White Vinegar Roll your ground beef into 3 oz balls and let chill in the fridge before cooking. While the beef is getting cold, prep all of your toppings, including the burger sauce! Heat your cast iron skillet or griddle over medium-high heat. You will know it is hot enough if you drop water on it and it “dances around” instead of sizzling. Place the balls of meat down on the skillet and press down with a large metal spatula, getting the patty as thin as possible – this allows the patty to cook quickly and for bits of meat to caramelize! Season with salt and pepper and cook for 2 minutes before flipping. Cook for another 1-2 minutes on the other side. Serve with your favorite toppings!

I spent two glorious weeks in Italy filled with the best gluten free food I have ever had and I will never be the same again! Check out all the places we ate at that were either 100% gluten free or had amazing gluten free accommodations! Greve in Chianti: Coop: The local grocery store with plenty of gluten free options! Can be found all over Italy! Gelateria Mordicrema Greve: gluten free gelato + gluten free cones Ristorante Pizzeria La Cantina: Super friendly owner and knowledgeable about gluten free needs! Had the pizza and it was yummy – thin crust and good flavor. Not the best pizza we had but still would eat again! Brought us gluten free bruschetta and desserts too! Ristorante Oltre Il Giardino: No gluten free options so we just went for the views, drinks, and steak. Very yummy Panna Cotta and Lemon Sorbetto for dessert! Florence: Sgrano If there is one place you go in Florence, it has to be Sgrano! 100% gluten free and the best sandwiches and tiramisu you will ever have! Ciro & Sons Every pasta & pizza dish can be made gluten free! Staff is super knowledgeable and the food is delicious! Bar 50 Every morning in Florence started here for a gluten free pastry & a cappuccino! Grom Grom is in many of the major cities in Italy (and around Europe!) and it is also 100% gluten free! Your life isn’t complete until you have gelato on a warm waffle cone! La Gelateria Gluten free gelato + gluten free cannolis! La Piazetta di Lorenzo Ristorante Great place for Florentine steak + the have house made gluten free gnocchi! Rome: Mama Eat The Arancini is a MUST – all of your favorite fried foods + pizza and made gluten free! Fiocco di Neve This is another 100% gluten free facility & they are strict about it too! We watched a woman walk in with a gluten-full pizza and they asked her to leave immediately! Plus the gelato here was some of my favorite we had! Venice: Trattoria Agli Artisti Pizzeria Nice little lunch spot with gluten free pizza and pasta and fresh seafood! Ristorante La Nuova Perla Great dinner spot with water views and amazing service! Gluten free pizza and pasta available! Naples: Il Miracolo Pizzeria Gluten free pizza that is out of this world! Lucignolo Bella Pizza Another amazing pizza place with probably the best pizza I have ever had! Sorrento: Il Ruttino One of the best all around meals we had! Amazing drinks, gluten free pizza & pasta available with separate preparation spaces, and not only the best Lemon sorbet I have ever had but one of the best desserts I have ever had period. Foreigners club The offer a fully gluten free menu featuring house-made pastas, fried calamari and multiple dessert options! Plus they bring gluten free bread to the table that was delicious. Views of Mt Vesuvius plus amazing live music create a wonderful atmosphere! Radical Sorrento If you are craving an amazing eggs breakfast and a cold coffee, Radical Sorrento is the place! Gluten free bread available for sandwiches and french toast! Positano: Arienzo Beach Club Spent a day here enjoying the water and beauty of the amalfi coast. No gluten free pizza or pasta but they did have gluten free bread and brough out complementary bruschetta and had seafood, meats, and salads that were gluten free.

I personally love a summer crockpot meal -- I get a cozy dinner without needing to turn on the stove or the oven when it is 90F outside! My crockpot tuscan chicken is the perfect dinner for when the summer thunderstorms are raging and you want something comforting to eat or for when you have had a long day and don't feel like putting in a lot of effort for dinner! Prep Time: 15 minutes Cook Time: 4-6 hours Ingredients: 2 tbsp 2lbs Chicken Breast 1 cup Chicken Stock 1 Yellow Onion 1 Shallot 3 cloves of Garlic 28 oz can Diced tomatoes 1 tbsp dried Oregano 1 tbsp dried Basil Salt & Pepper to taste 3 cups Spinach ½ cup Heavy Cream (or Coconut cream to make it dairy free!) ½ cup Parmesan Cheese Place a pan on the stove over medium heat with the olive oil. Dice your onion, shallot, and garlic to the pan and cook for 2-3 minutes or until the onions start to become translucent. Place your chicken breasts in the bottom of your crockpot and cover with your onion and garlic mixture, the diced tomatoes, and the chicken stock. Add in the seasonings as well. Place the lid on the crockpot and cook on high for 4 hours or on low for 6 hours or until the chicken shreds easily with a fork. 30 minutes before you are ready to eat, add the spinach to the crockpot and combine until wilted. Then mix in the heavy cream and parmesan cheese. Serve over your favorite pasta or rice!