Search Results

Kick off your Friendsgiving feast with my irresistible whipped pumpkin-ricotta gluten free flatbreads topped with crispy prosciutto, creamy Gruyère, and a drizzle of hot honey. This savory-sweet appetizer combines fall flavors like pumpkin, nutmeg, and arugula, creating a perfect bite to share with friends. Easy to prepare and packed with flavor, these flatbreads will quickly become a Friendsgiving favorite! Prep Time: 10 minutes Cook Time: 10 minutes Serves: 6 Ingredients: 3 BFree Foods Pitas ½ cup Ricotta ⅓ cup Pumpkin Puree 1 tbsp Butter, melted ½ tsp Sea Salt ½ tsp Onion Powder ½ tsp Garlic Powder ¼ tsp Nutmeg 4 Slices Prosciutto  ½ cup Gruyere, shredded 2 tbsp Hot Honey ½ cup Arugula  Preheat your oven to 450°F. In a mixing bowl, blend together the ricotta, pumpkin puree, and melted butter until smooth and creamy. Gently fold in the salt, onion powder, garlic powder, and a pinch of nutmeg for a warm, spiced finish. Heat a pan over medium-high heat and crisp the prosciutto on both sides until it's golden and fragrant. Let it cool slightly, then chop it into bite-sized pieces. Arrange the pitas on a baking sheet. Spread a third of the pumpkin-ricotta mixture over each pita, then sprinkle with the crispy prosciutto and a generous layer of shredded Gruyère. Add a light dusting of nutmeg for an extra hint of warmth. Bake for 10-12 minutes, or until the cheese starts to bubble and turn golden brown. Slice each pita into strips with a pizza cutter, then drizzle with hot honey and finish with a handful of fresh arugula. Serve and enjoy!

I love a great dinner in a bowl, packed with my favorite protein, grains, veggies and a delicious sauce! One of my favorite dinner bowls is a Mediterranean inspired protein power bowl filled with chicken meatballs, quinoa, sweet potatoes, and more! Dive in to this highly customizable, protein packed meal! Ingredients: Protein of choice (chicken meatballs, ground meat, salmon, etc.) Quinoa Roasted Sweet Potato Cherry Tomatoes & Feta tossed with olive oil, salt, pepper, & garlic Cucumbers Roasted Chickpeas Greek Yogurt Dill Sauce

While sourdough never goes to waste in my home, I will save the end slices to make croutons! These gluten-free sourdough croutons are tossed with olive oil, garlic, and Italian seasoning, then baked to golden perfection. With just a few ingredients and easy steps, you can make homemade croutons that add a delicious crunch to any dish. Prep Time: 10 minutes Cook Time: 30 minutes Ingredients: 4 cups Gluten Free Sourdough Bread, cubed 3 cloves Garlic 4 tbsp Olive Oil + more for drizzling 1 tsp Salt ½ tsp Black Pepper 1 tbsp Italian Seasoning Preheat your oven to 400°F. In a large bowl, combine the cubed sourdough bread, minced garlic, olive oil, salt, black pepper, and Italian seasoning. Toss everything together until the bread cubes are evenly coated. Spread the seasoned bread cubes in a single layer on a baking sheet and drizzle with more olive oil.  Bake in the preheated oven for 15 minutes. Remove the baking sheet from the oven and toss the croutons to ensure even browning. Return to the oven and bake for another 5 minutes, or until golden and crispy. Turn off the oven, but leave the croutons inside for an additional 15 minutes to dry out further and become extra crunchy. Once done, remove the croutons from the oven, allow them to cool completely, and store in an airtight container for up to a week.

This easy gluten-free Chex Mix recipe is the perfect savory snack for parties, holiday gatherings, or anytime you need a crunchy treat! Made with a blend of corn and rice Chex, gluten-free pretzels, bagel chips, and cheese puffs, each bite is coated in a delicious ranch seasoning. Baked to golden perfection, this homemade Chex Mix is a guaranteed crowd-pleaser that’s both gluten-free and bursting with flavor. Prep Time: 15 Minutes Cook Time: 90 Minutes Serves: 12 3 cups Corn Chex 3 cups Rice Chex 3 cups Gluten Free Pretzels (Gratify) 2 cups Gluten Free Bagel Chips (The Greater Knead) 2 cups Cheese Puffs (Wegmans) 6 tbsp Butter Primal Palate Ranch Seasoning Pack 2 tsp Paprika  Preheat your oven to 250°F. In a large bowl, combine the corn Chex, rice Chex, gluten-free pretzels, gluten-free bagel chips, and gluten-free cheese puffs, tossing them together until evenly mixed. In a microwave-safe bowl, melt the butter, then stir in the ranch seasoning mix and paprika until fully combined. Spread the Chex mix evenly on a baking sheet and drizzle the ranch butter mixture over the top, ensuring an even coating. Bake for 90 minutes, stirring every 30 minutes to keep everything crisp and flavorful.

Looking for a quick and flavorful chicken recipe? This blood orange ginger chicken made in the air fryer is bursting with citrusy sweetness and a hint of spice, making it a perfect weeknight dinner. Ready in under 30 minutes, this dish combines fresh blood oranges, ginger, and a tangy sauce for a healthy meal your family will love! Prep Time: 10 minutes Cook Time: 20 minutes Serves: 4 Ingredients: 2 Chicken Breasts ⅓ cup + 1 tbsp Cornstarch  Juice of 2 oranges Zest of one orange 2 tsp fresh ginger, grated 2 tbsp Coconut Aminos 2 tbsp Rice Wine Vinegar 2 tbsp Sugar 1 tsp Garlic Powder ¼ tsp Black Pepper ¼ tsp Red Pepper Flakes Instructions: Pat the chicken breasts dry with a paper towel and cut them into bite-sized pieces. Toss the chicken pieces in ⅓ cup of cornstarch until fully coated. Set the air fryer to 400°F and preheat for 3-5 minutes. Lightly spray the air fryer basket with cooking spray. Arrange the cornstarch-coated chicken pieces in a single layer in the basket.  Air fry the chicken at 400F for 8-10 minutes, shaking the basket halfway through cooking to ensure even crispiness. While the chicken is cooking, in a small saucepan, combine the juice of 2 blood oranges, orange zest, fresh ginger, coconut aminos, rice wine vinegar, sugar, garlic powder, black pepper, and red pepper flakes. Whisk together and bring to a simmer over medium heat, stirring continuously. When there is one minute left on the chicken, reduce the heat and add 1 tablespoon of cornstarch to the sauce. Stir until thickened.  Once the chicken is crispy and cooked through, transfer it into the pan and toss with the sauce until all the pieces are evenly coated. Garnish with extra orange zest or sesame seeds, if desired, and serve with rice and veggies.

Sheet Pan Sausage, Gnocchi, and Roasted Veggies is the ultimate one-pan dinner that's both quick and healthy! This recipe combines savory sausages, crispy gnocchi, and perfectly roasted vegetables like Brussels sprouts, carrots, and acorn squash. Now you might be wondering -- gnocchi on a sheet pan? Just trust me on this one! The gnocchi gets the perfect crispy exterior and soaks up the delicious sausage flavor! With simple seasoning and minimal prep time, this easy sheet pan dinner is perfect for busy weeknights or meal prep. Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4 Ingredients: 4 Chicken Sausages 12 oz Gluten Free Gnocchi 2 cups Carrots, chopped 2 cups Brussels Sprouts, halved 1 Acorn Squash, sliced into ½-inch thick rounds Avocado oil spray 2 tsp Salt 2 tsp Pepper 1 tbsp Garlic Powder ½ tbsp Paprika ½ tsp Cinnamon Instructions: Preheat your oven to 400°F and spray a sheet pan with avocado oil. Wash and prepare your vegetables. Halve the brussels sprouts, chop the carrots, and slice the acorn squash into ½-inch rounds. In a large bowl, toss the brussels sprouts and carrots with salt, pepper, garlic powder, and paprika. For the acorn squash, add a sprinkle of cinnamon to the same seasoning mix.* Slice the sausages and toss with the gnocchi in another bowl. Add a pinch of salt, pepper, and a light spritz of avocado oil. Spread everything evenly on the sheet pan. Bake for 20 minutes, giving everything a good toss at the 10-minute mark. After 15 minutes, remove the sausage and gnocchi. Let the veggies roast for an additional 5 minutes until perfectly tender and caramelized. *This is a measure with your heart recipe! I have given general guidelines but season according to how your heart leads you!

If you’re in the mood for something light, bright, and packed with Asian-inspired flavor, my creamy sesame turkey lettuce cups hit the spot every time. Ground turkey gets sautéed with simple seasonings and pantry staples like coconut aminos, rice wine vinegar, and sesame oil, then scooped into crisp butter lettuce cups and topped with a drizzle of creamy sesame sauce that ties everything together. These cups are perfect for a quick weeknight dinner, meal prep bowls, or finger food at gatherings. I love how effortless this recipe feels — it cooks up in about 30 minutes and doesn’t skimp on flavor. The creamy sesame sauce adds richness and umami, while the fresh lettuce cups keep it feeling light. You can serve them just as they are, or add jasmine rice on the side if you want something heartier. Prep Time: 10 minutes Cook Time: 15 minutes Serves: 4 Ingredients: 1 lb Ground Turkey 1 cup Shredded Carrots 1 tbsp Coconut Aminos 1 tbsp Rice Wine Vinegar ½ tsp Sesame Oil 2 tsp Ginger Paste 2 tsp Garlic Powder 2 tsp Onion Powder 1 tsp Salt 1 tsp Black Pepper For the cups: Bibb Lettuce Rice Sesame Seeds Creamy Sesame Sauce (Sidedish) Instructions: Heat a large skillet over medium heat. Add the ground turkey and break it up with a spatula as it cooks. Sprinkle on garlic powder, onion powder, salt, and pepper. Cook until the turkey is no longer pink and begins to brown slightly. Once the turkey is mostly cooked through, stir in the shredded carrots. Cook for another 2–3 minutes until the carrots start to soften. Pour in the coconut aminos, rice wine vinegar, and sesame oil. If you like extra depth, add a teaspoon of ginger paste or freshly grated ginger here. Stir everything together so it’s coated in the sauce and fragrant. Let it warm through for another couple of minutes. While the turkey mixture finishes cooking, gently separate the butter lettuce leaves into cups. Rinse and pat dry so they’re crisp and ready to go. To assemble, spoon a bit of jasmine rice into the base of each lettuce leaf if using. Top with the warm turkey mixture. Drizzle generously with creamy sesame sauce, then sprinkle with sesame seeds for crunch and visual appeal. Serve immediately while the turkey is warm and the lettuce is crisp. These are great on their own or paired with simple sides like steamed rice or quick pickled cucumbers for added brightness. Tips for Success Use crisp lettuce  — Butter lettuce has the perfect shape and texture for holding fillings, but romaine or bibb work well too. Adjust the sauce  — The creamy sesame sauce is a flavor anchor here. Use more or less depending on your taste, and feel free to add sriracha or chili flakes for heat. Add fresh ginger  — A bit of fresh ginger adds extra depth and brightness to the turkey mixture if you have it on hand. Make it a rice bowl  — If you want leftovers to stretch further or a more filling meal, serve the turkey mixture over jasmine rice with the creamy sauce drizzled on top.

Get ready for a cozy fall treat with these soft and fluffy gluten-free pumpkin pie rolls! Perfect for chilly mornings or as an afternoon indulgence, these rolls are packed with warm pumpkin flavors and a hint of sweetness. The dough is infused with pumpkin puree and a blend of pumpkin pie spice, while the filling offers a rich, buttery, spiced sweetness. Topped with your favorite cream cheese frosting, each bite is a delicious reminder of why fall baking is the best. Whether you're gluten-free or not, these pumpkin spice rolls are sure to be a hit! Prep Time: 75 minutes   Cook Time: 25  minutes  Total Time: 100 minutes  Makes 8 rolls Dough Ingredients: 2 tbsp Whole Psyllium Husk ½  cup Water 3 cups Gluten Free Flour  1 packet Instant Yeast 3 tbsp Brown Sugar 1 tsp Salt 1 tbsp Pumpkin Pie Spice 2 tsp Baking Powder 2 tsp Vanilla Extract ½ cup Milk ½ cup Pumpkin Puree 1 Egg  4 tbsp Butter, melted Filling Ingredients: 1 cup Brown Sugar 2 tbsp Pumpkin Pie Spice 2 tsp Vanilla Extract 1 tsp Salt 6 tbsp Butter, softened In a small bowl, combine the psyllium husk & water. Set aside until a gel forms. In the bowl of a stand mixer, add in your flour, instant yeast, brown sugar, baking powder, salt, and pumpkin pie spice. Whisk together. To the mixing bowl add your egg, milk, vanilla, butter, pumpkin puree, and the psyllium husk mixture and mix on medium speed for 3 minutes, allowing the dough to knead together. For this step I use the dough hook to bring everything together. The dough will pull off of the walls of the mixing bowl and form a ball around the dough hook. Cover the bowl and set aside to rise for 30 minutes. Sprinkle a clean surface with a little bit of flour and roll out your dough into a ¼ inch thick rectangle. Whisk brown sugar, salt, and pumpkin pie spice together in a small bowl with melted butter and vanilla extract. Spread mixture evenly across the dough. Carefully roll the dough to form a log and cut the log into 8 pieces. You can eyeball the slices, but I like to use a measuring tape to keep each roll as even as possible. Add the rolls to a dish that has been greased (I used a 9 inch cake round and greased it with butter), cover with a towel and let rise for another 30 minutes. Preheat  your oven to 400F. Bake in the oven for 25-30 minutes. If you want gooey rolls, bake for 25 minutes. For slightly firmer rolls, bake for 30 minutes.  Top with your favorite cream cheese frosting and enjoy!

Looking for a simple yet elegant dish to impress your guests or treat yourself? These gluten-free tomato tartlets are perfect for any occasion! With a crispy crust, creamy ricotta filling, and juicy cherry tomatoes, they are sure to be a hit. Plus, they’re gluten-free, making them a great option for those with dietary restrictions. Let’s get baking! 1 sheet Sweet Loren’s Gluten Free Puff Pastry ½ cup Ricotta ¼ cup Parmesan Cheese 4 tbsp Olive Oil 1 tsp Salt 1 tsp Pepper 2 tsp Garlic Powder 2 tsp Oregano 1 tbsp Fresh Basil 1 Egg 1 pint Cherry Tomatoes Instructions: Preheat your oven to 425°F and line a baking sheet with parchment paper. Unroll the Sweet Loren’s Gluten-Free Puff Pastry sheet on a lightly floured surface. Cut the pastry into 6 equal squares, then gently score a smaller square about ½ inch from the edge of each piece. Be careful not to cut all the way through—this will allow the edges to puff up around the filling. In a medium-sized bowl, combine the ricotta, Parmesan cheese, 2 tablespoons of olive oil, ½ teaspoon of salt, ½ teaspoon of pepper, garlic powder, oregano, and fresh basil. Mix until smooth and well combined. Halve the cherry tomatoes and toss in a small bowl with the remaining olive oil, salt, and pepper. Spread a generous spoonful of the ricotta mixture onto the center of each puff pastry square, staying within the scored border. Arrange the halved cherry tomatoes on top of the ricotta mixture, cut side up. Carefully brush the edges of the puff pastry with the beaten egg. This will give the tartlets a beautiful golden color when baked. Place the tartlets on the prepared baking sheet and bake for 20-25 minutes, or until the pastry is golden brown and crispy. Once baked, remove the tartlets from the oven and allow them to cool for a few minutes. Garnish with fresh chopped basil before serving.

Every summer, I anxiously await the arrival of the gigantic zucchinis from my local farm. I think they are rather impractical, but when they are the size of my forearm (I am not exaggerating!) it is hard to pass them up. They are a recipe developers dream! This summer's jumbo zucchini purchase brings you my Gluten Free Double Chocolate Zucchini Muffins! They are moist and rich and I know you are going to love them! Prep Time: 20  minutes  Cook Time: 15-20 minutes Total Time: 45 minutes Makes: 8 bakery style muffins or 18 regular muffins Ingredients: 1 ½ cups 1:1 Gluten Free Flour  ½ cup Special Dark Cocoa Powder 1 tsp Baking Powder 1 tsp Baking Soda 1 tsp Salt 3 Eggs ½ cup Vegetable Oil ½  cup Brown Sugar 1 tbsp Vanilla ½ cup Sour Cream ½ cup Milk 2 cups grated Zucchini 1 cup Mini Chocolate Chips Grate your zucchini (either with a box grater or in a food processor) and set aside. Do not drain excess water. In a small mixing bowl, combine flour, baking powder, baking soda, and salt. Whisk and set aside. In a larger bowl, mix together the eggs, oil, brown sugar, vanilla, and sour cream until combined. Alternate adding a portion of the dry ingredients and milk into the wet ingredients until fully incorporated. The batter will be thick (almost like a brownie). Once the wet and dry ingredients are combined, fold in the grated zucchini. The batter will start to thin. Then fold in the mini chocolate chips. It benefits the batter to let it sit for a little, so wait until the batter is mixed to preheat your oven to 350F. Grease or line your muffin tin. If you are making bakery style muffins, bake for 20-22 minutes. If you are baking regular muffins, bake for 15-18 minutes. Let the muffins 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 for later!