Category : Breakfast

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3 July, 2016

Cherry Dutch Baby

Cherry Dutch Baby
Posted in : Breakfast, Dairy-Free, Gluten-Free, Recipes on by : aelder2259

I love Dutch Babies, but since developing the dairy allergy, I wasn’t able to eat them when I went to the Original Pancake House. The following recipe is a modified version of one I found online. I used substitutes to make it dairy-free and gluten-free (my husband can’t eat gluten). Ingrediants: 3 larg eggs 2
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19 April, 2016

Shoyu Chicken

Shoyu Chicken
Posted in : Dairy-Free, Entrees, Gluten-Free, Recipes on by : aelder2259

Back in the 80s, I was watching a cooking show on TV. The chef specialized in grilling foods and this is his recipe. It’s one of my favorite ways to grill chicken. Ingredients: • 1⁄2 cup soy sauce • 1⁄2 cup brown sugar • 2 green onions, diced • 1 bulb grilled garlic, minced •
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19 April, 2016

Streuseled Sweet Potato Casserole

Streuseled Sweet Potato Casserole
Comments : 2 Posted in : Dairy-Free, Gluten-Free, Recipes, Side Dishes on by : aelder2259

This recipe is a favorite of my youngest son. It’s also my favorite thing to make with sweet potatoes (yams). The original recipe came from Cooking Light and I’ve noted the dairy- and gluten-free substitutes. Ingredients: • 14 cups (1-inch) cubed peeled sweet potato (about 5 pounds) • 1/2 cup half-and-half or substitute with coconut
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17 April, 2016

Ratatouille

Ratatouille
Posted in : Dairy-Free, Gluten-Free, Recipes, Side Dishes on by : aelder2259

I love ratatouille and have tweaked it over the years to make it my own. My downstairs neighbor always says she hates eggplant and zucchini, but she loves it when I have it in ratatouille…probably because I cook all the vegetables separately and keep them from getting mushy. This recipe is especially good the next
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23 March, 2016

Chicken and Sage Drop Biscuits

Chicken and Sage Drop Biscuits
Posted in : Entrees, Gluten-Free, Recipes on by : aelder2259

This is a modified recipe from Blue Apron. I used theirs as a starting point, but added different ingredients and made it gluten-free. I guess you can say it’s also dairy-free if you can tolerate goat milk. Ingredients: 1 pkg. boneless, skinless chicken thighs (about 5 small thighs) 1.5 cups Bob’s Red Mill GF biscuit
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