So maybe you’re thinking that Top 10 Gluten-Free Recipe Posts on gfe for 2010 is soooo “last year.” After all, it’s 2011 now, right? In fact, Jeanne (Art of Gluten-Free Baking) and I tweeted on this topic the other night. But I stated the other day that we’ll be kicking off this year talking about the basics of living gluten free easily—gfe.
I believe that nothing says it better than these Top 10 posts. These are pretty much the Top 10 of the past two years here at gfe, not just 2010. They are ones that my readers have chosen as their favorites and commented on time and time again. Plus, following the lead of one of my blogging friends , Kalyn (Kalyn’s Kitchen), I’m also including some honorable mentions.
This post is long, but feel free to skim until something catches your eye. But before the lists, let’s start out with a hypothetical conversation between you and, we’ll say, a friend, family member, or co-worker.
You: Would you like one of these cookies (or other food item/dish) that I just made?
Other person (answers excitedly and reaches for your food): Oh, thanks! (Takes a bite and tries to control reaction and facial expression. You sense an internal struggle going on in the person.)
You (still hopeful, and perhaps in denial): Well, what do think?
Other person: It’s ooo-kay. (Or insert other less than enthusiastic response here—e.g., “not bad,” “uh, fine,” “like cardboard,” “awful”) (Other person hurriedly walks away, most likely heading to the restroom and/or hoping to find a garbage can nearby to discreetly spit out the food.)
Have you had this happen to you? Have you had a similar conversation with someone with whom you’ve shared gluten-free food? It could be recently or long ago when you first went gluten free. In any regard, it’s not a good thing, right? It’s definitely not a comfortable situation. Such situations are embarrassing for one thing. They make you feel like a second-class citizen for another … a second-class, gluten-free citizen I might add.
A member of the celiac listserv just shared that this experience had happened to her numerous times. She is asking listserv members for input on how to handle the situation. It’s clear that her feelings are hurt and she’s feeling at a loss. Nobody wants or needs to feel like a second-class, gluten-free citizen.
Here’s my solution. Make these Top 10 recipes and get in the gfe mindset and you won’t ever have such a conversation again. Seriously. Why am I being so bold in my statement (and some might say arrogant)? It’s not about me. It’s truly not about me, folks. It’s about the fact that the gfe recipes are made primarily from real food ingredients with little if any specialty ingredients (i.e., ingredients that often taste odd) and because of that these recipes taste wonderful.
Don’t we all deserve to eat great-tasting food that tastes delicious and “normal”? Gluten free or not? I know some of us who eat gluten free hate the term “normal,” because doing so implies that we are not normal. However, the word “normal” does mean something to us when it comes to food and recipes. It is a barometer of sorts. We all know what we mean when we say a gluten-free dish tastes normal.
Stop settling for “pretty good and “okay.” In case you didn’t know, “pretty good” is also pretty much uttered as a lie most of the time. The latter—“okay”—is only good when indicating that you survived some negative and possibly traumatic experience, and you’re trying to spare the other person the nitty gritty details.
Perhaps something that happened in the past tense, like a visit to the dentist office for a root canal or a visit from your dysfunctional relatives … the ones that strongly resemble Clark Griswold’s cousin in National Lampoon’s Christmas Vacation. (You know … the one in the RV—and that’s too nice a name for that hungry rig—parked outside Clark’s house.) So you say, “ooo-kay,” but the listener knows you mean anything but that.
When you share your goodies, you hope for a sincerely grateful recipient. Ideally, you’d like them to lay on every positive adjective (all those ones that are not supposed to be used in food blogs)—delicious, wonderful, delightful, fantastic, fabulous, heavenly … and the list goes on. Oh, and you want them to be smiling and gushing when they are saying all those words to you, too.
Finally, if they already know that you eat and cook gluten free (or your significant other beams and says, “It’s gluten free, too!”), you wouldn’t mind at all if the recipient asked (even repeatedly), “Is that gluten free? Really? You’re kidding me … it’s really gluten free?”
Yes, that’s the reaction you always want your recipes to garner and that’s what you’ll get when you make and share these top 10 gfe recipes and honorable mentions. Oh, and in case you didn’t already know, these recipes not only use real food ingredients (and perhaps some easily found mainstream gluten-free ingredients and some do include the super simple gluten-free flour mix that I use), but they also don’t break the bank. Some are healthier, too. (When they are more on the indulgent side, you can just make the rest of the meal super healthy to help compensate.)
As proof of success with these recipes, I’ve shared a few reader testimonials to go along with the descriptions. If you click on the links, of course, you can read all of the readers’ comments for each recipe. Okay, that’s a lot of “lead in,” but I’m purposely belaboring the point here.
Here’s the Top 10 listing, starting with the most popular gfe recipe. (Incidentally, the gfe’s most popular posts are always shown on my sidebar for easy reference; the listing is not since the beginning of my blog, so it’s not completely accurate, but it’s close.) Honorable mention recipes are of my choosing and are in no particular order.
Top 10 Gluten-Free Recipes on gfe
The need for a crust is a myth. Don’t tell anyone the crust is missing and they won’t notice. Promise. What’s the secret to how this slice of pie sets up so beautifully without a crust? A very small amount of gluten-free flour.
“This looked so great when I saw it this morning that we had to stop at the store for evaporated milk on the way home from preschool. My husband and our 3 year old made it this afternoon while I was at work. We all loved it. What a wonderful treat to come home to and it was easy and no one will get sick!”
2. Flourless, Gluten-Free Pizza
The crust is made of eggs, cream cheese, Parmesan cheese, and mozzarella and baked and cooled. Then toppings are added. You will be completely skeptical until you make it. Read the testimonials below to inspire you to do so.
Almost everyone loves oatmeal cookies, but this caramelized version is sure to please. Add chocolate chips, raisins, or dried cranberries if you wish. (Read more about certified gluten-free purity protocol oats in this post, too. Mainstream oats are NOT safe for those who eat gluten free.)
“Just took these out of the oven…hubby and boys and I ate them up!”
Many a baker has been judged by the quality of his/her apple pie. Usually, much prep time and a roll-out crust are required. However, in this case, the crust is poured over the apple mixture, but one still gets an apple pie that’s lovely in taste and texture. I didn’t even like apple pie before I started making this recipe!
“This crustless apple pie is the best gf our family has tasted!! Thumbs up for this recipe! My 11 year old said it simple “It tastes good”!!!” and “I’m working my way through your archives, Shirley. Happy to report this also comes out beautifully with Georgia peaches. Yum! Thank you!”
5. Flourless Peanut Butter (or other Nut Butter) Cookies
This recipe is heads and tails above the frequently shared version of flourless peanut butter cookies that contains just peanut butter, granulated sugar, and an egg. Brown sugar, baking soda, and vanilla extract totally change the texture and taste of these cookies. These cookies have made folks believe—and rightly so—that they can eat live gluten free. No, I’m not exaggerating.
“I cannot begin to tell you how awesome these cookies are and how happy they made me today! I was sitting here freaking out about the prices of the GF flours and trying to figure out how to bake without going broke. I bake all the time and was very disheartened when I imagined what the hike in cost would do to my “therapy” sessions in the kitchen. I made a batch of these today, my 13 yr old daughter loves them. I’m back in business baby! Two weeks GF and feeling better already.”
These squares are a simple crowd-pleasing treat that also happens to be dairy-free as well. They are quick and easy and only require a small amount of pumpkin puree (canned or fresh).
“They turned out delicious! They are very light and fluffy, delicate, even with the heavier flour mix [I used]. My kids LOVE them!! Thank you!” … and “Shirley, I made them! Couldn’t resist and cannot believe how QUICK these are! This is a lovely recipe, the texture is wonderful. Light, as you said, but moist and luscious at the same time. My minor modifications included replacing some of the oil with applesauce and upping the spices and including ground ginger. I tripled the recipe (aren’t I something?) but will take lots to work with me later on today. I expect to be mighty popular today. Thank you, dear Shirley, for another winner.”
Yes, a lot of people want their death to be by chocolate if they have to “go”; this cake will get the job done. This flourless chocolate cake is unique in that it requires no specialty ingredients (no almond flour or other nut flour subbing in). Chances are you already have all the ingredients in your pantry. There’s also no folding in of egg whites with this recipe; long-time readers know I generally avoid that task.
“I meant to tell you earlier that I made this for New Year’s. I used full-fat coconut milk and coconut oil to make it dairy-free. I used the enjoy life chocolate chips to make it soy-free. It was fantastic. I eat very little sweets so I had to eat it in small pieces because it was so rich.” … and “It is ever so rich and ever so good. Love the dense texture. No complaints here about it being “too much.” I’m a tough Grrrl, I can TAKE IT. Lay it on thick! : )”
8. Flourless Chocolate Banana Honey Walnut Cake
This cake is less decadent and healthier than the previous one because it uses cocoa, bananas, walnuts, and honey, but it still packs a great chocolate punch! Again, the ingredients are ones that most of us always have on hand.
Read the first word in the title again and then read the comments, like this one. Readers have even made lemon pound cakes by adapting this recipe. I don’t use the word perfect to describe recipes often, but this pound cake merits it.
“This pound cake is the real deal. I’ve been trying pound cake recipes since going GF and haven’t found one that comes close, let alone a dairy-free recipe. Who would have thought that olive oil and coconut milk are the secrets of wonderful GF pound cake?! You did, apparently. Thank you for a wonderful, wonderful recipe. The only downside is that I cannot stop eating it. The crust and texture are so impressive; this is my new cake of choice.” … and “I made this pound cake today, YUMMY! I live at 6600ft and the only adjustment I made for the altitude was to bake it at 375 instead of 350. This helps set the structure.”
If you immediately thought of Red Lobster, you are correct. I adapted a gluten-full Red Lobster knock-off recipe to create these tasty gems. One reader even makes them dairy-free just by substituting non-dairy ingredients.
“I saw your post this morning and had a dinner planned with friends this evening. Chili was the main course, and I was going to make your cornbread recipe, but since I had all the ingredients for these biscuits, I switched. So fabulous! The 6 women I had overate every single one and raved about how delicious they were. And of course, I didn’t bother mentioning that they are entirely gluten-free.”
Plus 11 Honorable Mentions (it’s 2011 … why not have 11?)
1. Surprise (Tortilla Chip) Stuffing
This post made Endless Simmer’s stuffing roundup and was also on the Huffington Post site, so it clearly has to be mentioned. If you have leftovers, you can even “recycle” them into croutons.
“Made the stuffing tonight for our Thanksgiving dinner and it was quite a hit! Everyone loved it (gluten-free eaters and non-gf eaters, alike!) We will definitely be making this more often and adding this to our normal Thanksgiving day repertoire!”
2. Turkey, Chicken, or Vegan Pot Pie
Just thinking about this pot pie comforts me. Each time I make it, I’m surprised anew at how good it is. There are only two of us at home these days, but this pie doesn’t last long. Mr. GFE doesn’t eat seconds often (hence, his slimmer physique), but he can’t resist when it comes to this pot pie. The fact that it’s gluten-free, dairy-free, and can also be made vegan is no deterrent at at all to his carnivorous self.
“OMG, I made the vegan version of this last night and my entire family INHALED it! I think that next time I will double the crust recipe so as to not repeat the fight over who gets the last section of the crust when the dish was empty.” … and “Made it, ate it, LOVED IT! Awesome recipe, I will admit, I forgot to pick up the coconut milk at the store, so I made it with normal milk. I still want to try that way. So, good, we just about ate it all, but I have one small bowl left and that will be my lunch tomorrow!!!:)”
It’s hard to go back to traditional banana bread after you make this recipe. Some choose to call it cake. It’s one of those debates that you won’t mind having over and over again. Of course, taste testing will be required each time!
“Half my family can eat gluten, half cannot. This bridged the gap between the two halves, both halves loved it!” … and “This is tasty! I used blackstrap molasses, so it’s not sweet at all. I put a little non-dairy cream cheese on my second slice – also yummy. My guy said he’d like to have some more, but with butter and jam. I love that there’s only 1/4 cup of fat and sugar in it!”
This one was shared as a guest post over at my good friend Tia’s site (now called Tia’s Kitchen & Garden), during the holidays. Clark Kent was involved. Or was it Superman? Click on the link above to learn more and get the recipe.
“Crustless Fudge pie was the biggest star of yours for Thanksgiving. The family ate it all up and never suspected it was GF. This one worked just great at altitude (we are at 7,000 ft). People decided it was more of a brownie than a pie, but they didn’t care what they called it as they ate it all up.”
Originally shared in my friend Iris Higgins‘ Fall treats series, these squares are chewy, gooey treats that have that “stick to your ribs” appeal because of the oatmeal factor. These squares are especially nice when paired with gluten-free, dairy-free Coffee Ice Cream.
6. Blueberry Honey Whipped Cream with Honey Whipped Cream
Without a doubt, this pie was the most beautiful one I made this year. The fact that it was super easy to make was a bonus. You don’t even need an oven to make it. The crust is raw and the filling is created on the stovetop. Believe me, this fact is a huge bonus when hot weather hits!
This pie is naturally gluten-free, dairy-free, refined sugar-free, and soy-free. Oh, and if you use agave nectar instead of honey in the crust (or use another vegan crust), it will be vegan, too.
Uh, don’t mean to call him out again, but Mr. GFE may have had more than seconds on this recipe, too. Topped with just a dollop of the gluten-free, dairy-free honey whipped cream, each piece seemed to evaporate into thin air!
“My Mother-in-law and I just made this with a little twist. Since … strawberries are in abundance at the Farmer’s Market, we made a strawberry version of this and used your almond flour and honey recipe for the crust (I buy Digestive Wellness Almond flour (now rebranded as Wellbee’s) in bulk, so I use it for most of my pie crusts). That “whipped cream” turned out so yummy! You know, it is no wonder that I never have time to test my own recipes. Everyone else’s always sound so good that I always end up making those instead!!” … and
When Cheryl adopted me for Sea’s Adopt a Gluten-Free Blogger event, she made a very “sweet” version of the Blueberry Honey Pie. (But, not sweet in a sugary way … take a peek.) Cheryl said: “Since I needed to bring it to work, I opted for little pie crust hearts on top rather than the whipped cream, since I wasn’t sure how stable the whipped cream would be at room temp. I made it for a co-workers’ birthday, and he loved it, as did everyone else. I also made a mini pie for my honey, who is a blueberry-avore. He adored it, too. The honey added a delightful dimension of brightness.”
7. Crab Claws
This punch is our favorite summer cocktail when serving guests. (With a slight tweak, this recipe becomes Reindeer Antlers punch for the holidays.) If you’re a steamed crab lover, you’ll note that the color is identical to that of steamed crabs. And oh, how well, it goes with fresh steamed crabs!
This soup is the definition of comfort food and can be made so quickly. You can easily double or triple the amount to feed a crowd. There are leftovers when I make this for the two of us, but most families report that they happily eat the whole pot of soup in one evening. I recently made a dairy-free version of this soup, adding minced clams and clam broth, and turned it into Quick and Easy New England Clam Chowder.
“Thanks for the recipe, Shirley! It was absolutely delicious! :)” … and “I printed the soup recipe and made it immediately! It was gone faster than it took to make it. It was a perfect dinner to follow a day of sledding and shoveling. YUM!”
9. Simple Roasted Chickpeas (Garbanzo Beans)
This recipe is an absolute favorite snack of mine and many. If your family is craving a snack and snooping around the kitchen pondering less than healthy options, roast some chickpeas and set them on the counter. Don’t be phobic about little (or big) fingers grabbing a couple and I think you’ll be pleasantly surprised at the reaction to this snack. (See more chickpea “love” for snacking here.)
“Just wanted to let you know…had a hankering for an unusual but healthful snack yesterday, and I was organizing my pantry. Came across a can of chickpeas, so I clicked up your blog entry and roasted them up with some cayenne, curry, and pink salt. Lovely! I decided that I’d make them again some evening accompanied by a chilled, oaky Chardonnay.” (Swoon!)
10. Blackened Black Bean Burgers
If anything will make you go vegetarian, it’s these black bean burgers. The blackened seasoning sprinkled on the outside makes for slightly spicy and heavenly burgers. Whenever I buy black beans, these burgers get made immediately. I love them for breakfast. They’re also naturally dairy-free, soy-free, and can even be made egg-free/vegan.
“I made these burgers today and they are great! The spice blend is really tasty (even without garlic which I omitted since I must avoid it). Thanks for another alternative to “the same old thing” I eat for protein-turkey burgers. This will be a great snack/meal to pack for lunches. Thanks a lot for the recipe.”
11. Elegant and Easy Party Puffs
With our biennial Valentine’s Day bash coming up, I’ll be making lots of these puffs (aka gluten-free choux pastry) and stuffing them with chicken salad for sure (and maybe shrimp salad or tuna salad as well). These puffs can also be filled with éclair-type filling to become a divine dessert or breakfast.
If none of these recipes suit your fancy, be sure to look on the Recipes page for more. If any of these are your favorites from gfe or you have another absolute favorite, please share in the comments.
Originally published January 8, 2011; updated April 9, 2022.
Thanks so much for the mention!! Lauren of Celiac Teen has a lovely top 10 post too that you should check out 🙂 And you are too funny with your 11 honorable mentions! They all look lovely!
Hey Jenn–My pleasure! Thanks for mentioning Lauren’s roundup, too. I had seen it and meant to include it and then had forgotten. Top 10 is so limiting, you know? And, almost nobody ever looks at the archives. 😉 More look at Recipes page, but we all need reminders. I know I appreciate them.
Thanks for the kind words and stopping by!
Oh my gosh!!! I never should of come over to check your blog out. Now I am even more hungry… I guess I better go find some food.
Everything looks wonderful. Kudos to all the great blogs and recipes!!
Hi Terry–Hope you found some good food yesterday and at least some great ideas from my listing and others. 😉
nicola @ gfreemom says
I am ‘all over’ those burgers! They look great and really ‘doable’. Once I’ve racked up my fruit and vegetables to 27 a week, then increasing our consumption of beans is next on the list. I love that your top 10 links to all of these other top tens. Your site is always a great resource!
Hey Nicola–Thank you so much! Those burgers surprise me every time I make them. The “blackened” seasoning mix just makes them so tasty. I look forward to hearing what you think. I think your quest for 27 is just so phenomenal and love D-Tox January as I’ve said before. 🙂
That’s a great round up Shirley. Everything looks so delicious.
Hi Linda–Thanks! I’ll be including yours in my next listing. 😉
Heidi @adventuresofaglutenfreemom.com says
It’s official Shirley, you are the QUEEN of crustless and flourless!
Definitely gonna start working on some egg-free versions of your mouthwatering recipes, yum!
Hey Heidi–It’s fun being queen, so I’ll take it. 😉 I think many of these recipes will work well with the flax “gel” substitution. I’ve been impressed with it in some cookie recipes. 😉 Can’t wait to see what you make and reinvent! 🙂
The Teenie Foodie says
Thanks shirley for this list, a wonderful choice of recipes! They all look so delicious and perfect for this winter… I am absolutely dying to try that apple pie, because my brother hates anything gluten/dairy free but he loves apple pie so ill try to convince him!
And those chickpeas look great, perfect timing for me to try them for a break snack before i go back to school.
Hey Teenie–Thanks, dear! Can’t wait to see if the apple pie is a success for you and your brother … I’m betting yes. 😉
Had the chickpeas for breakfast. Loved them per usual! The funny thing is that sometimes they pop like popcorn and make a mess, but it’s worth it. LOL
Valerie @ City|Life|Eats says
Love this post – I discovered many recipes I had not yet seen, and a great discussion on oatmeal. Curious what your thoughts were on Bob’s Red Mill and what you think of their testing. I actually them mainly for my husband to eat (he eats mainly gluten-free at home, though he does have some bread somtimes, usually far away from the kitchen or any surface i eat from) as I have been eating fewer and fewer grains lately, but now am considering switching brands and trying one of the ones you mention.
Hey Valerie–Thank you so much for the nice words! 🙂 Well, you see my thoughts on Bob’s products, but that’s my experience and I’m super sensitive so if their products contain from 10 to less than 20 ppm gluten, then that’s my issue. I know many use them though. One has to use one’s own judgment and/or do testing at home with the EZ test strips perhaps. My opinion.
Thanks again! Hugs,
That GF potato soup was a hit with our family and disappeared without a trace. I made it dairy free with coconut milk and non-dairy “butter.” My Chicago daughter who’s not GF tried it last night and pronounced it, “Great!” Try it, if you haven’t already done so; it’s yummy!
Hi Judy–Oh what great feedback on your dairy-free version of the potato soup! 🙂 I have not made it with coconut milk yet. Did you use canned full-fat coconut milk? Or the refrigerated So Delicious brand? I know that’s supposed to taste less coconutty, so to speak. 😉 Anyway, love that your daughter gave it her approval, too!
Lots of great recipes to try – thanks for the list Shirley! I want to try the black bean burgers first, just like Nicola! Yummy. Happy 2011 Shirley.
Hi Maggie–Thank you, dear! 🙂 I can’t wait to see what you think of those burgers. I absolutely love them and a few others do, too. 😉
Thanks for the New Year wishes! All good things to you and yours, too! xo,
Well, I have to say, after seeing all those photos, I really want to make all of those recipes! Thanks for including my top ten list. I think top ten’s should be done all year round. 🙂
Hi Iris–I hope you’ll work your way through my recipes (or your version!). I know I’d love to go through all yours, too. A massive adoption so to speak! 😉
I think I agree with Terry. I am always hungry after reading your posts. And I just had lunch. I can attest to that Crustless Apple Pie. It was amazing. Even the one I messed up, people raved about. I just kept telling them, wait until I make it right.
I am going to try those peanut butter cookies. We are doing late Christmas with my dad when he visits in April, and I always make him peanut butter cookies. But, we will have to do a few trial runs first. Just to make sure. Can you get the fork marks in them?
There are so many recipes I want to make here. Now, I can just bookmark this page. Oh, and I think you should do top 11 lists all year. Kitchy! And, thanks for linking to your recipe on my site. That was weird to write.
Gotta go play with the little guy. As always, you are fabulous!
Hey Tia–You’re a sweetheart to share your testimonial on the Crustless Apple Pie, dear! 🙂
If you use natural peanut butter on the cookies, you actually need to press the cookies down a tad, so fork marks work well in that case.
Haha on Top 11 lists all the time! You know me and having a hard time to limit myself … whatever the topic. 😉
We should start a mutual admiration club, dear. xoxo,
You know, I came on to your site tonight to double check your calamari recipe and I see this. Joy of all joys! Those nut butter cookies are TO DIE FOR! And I don’t know why I didn’t think of you when I attempted a crustless pumpkin pie. If I have any leftover pumpkin puree after making some pumpkin soup this week, I’ll have to try it out.
Then I saw your pot pie recipe on the list. I did an, “oh my.” Hubby asked, “What?” Me: “Shirley has a pot pie recipe.” Hubby: “When is she inviting us over for dinner.” LOL
Hey Debi–Hope you enjoy the calamari! I need to make some more for us … it was sooo delish!
Thanks for sharing your review of the nut butter cookies again. 🙂 Those cookies can just about convince anyone how good gluten free can be. 😉 Hope you’ll feel the same way about the crustless pumpkin pie!
I chuckled heartily on your chat with hubby. Any time you’re in our neck of the woods, just let me know! That is one good pot pie recipe though … don’t wait. Still need to tweak the top to be prettier, but the taste is amazing.
Lisa B says
WOW! Thank you so much for posting your Best of GFE recipes. There were several that I hadn’t seen before. (Shame on me for neglecting the archives.) My husband and son are wary of my GF experiments, but these days all I have to say is that it’s “Shirley’s recipe” and they are instantly willing to try it!
True story: tonight I went on a printer binge– I’ve printed 6 new recipes to try. Husband noticed all the printing and asked what I was doing, I answered that I was printing “the Best of Shirley.” The first thing he pulled off the printed stack was Flourless Chocolate Cake… and, I swear this is true, he started doing a dance, twirling around the room with the recipe in his hand.
Hmmm, I think it’s time to make cake!
Hi Lisa–Great to see you again, dear! 🙂 Archives can be hard to wade through … the Recipes page is much easier to look through. 😉
Your comment was super, super sweet, dear! I read it to hubby and he really appreciated it, too. The thought of your husband dancing around cracked us up, but hubby said he could relate—I think we both have very sweet men!
Will look forward to your family’s review of the flourless chocolate cake recipe!
Holy Moly–what a list! You’ve got me craving cake and crustless pies at bedtime. 🙂 Great list, Shirley, and the proof is in the goodies–no need for specialty ingredients (or even pie crust) to make delicious, wonderful, delightful, fantastic, fabulous, heavenly foods!!
Hi Ricki–Thanks so much, dear! Such sweet words … double entendre intended. 😉
I’ve said this before, but you are definitely the queen of crustless and flour-free baking. This list proves that point! GFE, indeed! Waiting for the “crustless cookbook.” =)
As far as your intro to this post, I have my wonderful future daughter in law as my litmus test for GF baking. She totally calls it like it is. If Grace likes it, it passes every test for fabulous, whether in the GF community or with the gluten-cootie-eating people. I never take it personal as GF baking does have it’s challenges. By the way, two of your “honorable mentions” should be on the top 10 list. The molasses banana bread and the roasted chickpeas are two of my all-time favorites of yours. (IMHO)
Nice review and great resource!
Hi Melissa!–Woohoo for gluten-free litmus tests! 😉 I am convinced that if one doesn’t go down the gf specialty/processed products path, it’s easy to make and readily tell that gf baked goods are wonderful! When doing more experimenting with alternative grains and such though, it is nice to have such an honest tester around. 🙂
Thanks for sharing your favorites! I had the roasted chickpeas this morning and I don’t often make the molasses banana bread because it’s just so hard to resist. 😉
I’m drooling and the blackened black bean burgers just got printed for my “to try” folder. Thanks for the mention too!
Hi Kalyn–Happy to give back some of the link love, dear! 🙂 Can’t wait to see what you think of the blackened black bean burgers. I admit I’m a little nervous though. 😉
Thanks for the ideas!!! Can we say, “adding new recipes”? I appreciate all your info and the email. I am learning a lot, and loving the fact that I am not “scared” to bake again!!
Hey Nikki–Yippee for not being scared to bake any more! There are plenty of things to be afraid of in life … gluten-free baking shouldn’t be one of them. 😉 Will look forward to your continued successes!
Christine Kelly says
These are just fantastic, thanks so much for sharing!
Hi Christine–Thanks so much! My pleasure. 🙂
Kim - Cook It Allergy Free says
Two of my favorites of yours made the list: The Molasses Banana bread AND the Perfect pound Cake!! Yay! I am wanting to try those awesome party puffs though along with so many others. Just need more time in my kitchen these days…. You had an amazing year! So many awesome recipes!! I cannot wait for 2011 as you give us more of your gfe approach, my friend!!!
Awww, Kim, thanks for sharing your endorsements for those two recipes! 🙂 Party puffs are delightful! They only get made here about once every year or two, but they are welcomed! 🙂
2011 is starting off with a bang … so much excitement for us all! But, yes, we must be sure to have enough time in our kitchens. 😉
Thanks for the very generous words as always … meaning you always say them and l always appreciate them!!! Can’t believe I’ll soon be seeing you 😉 ….
Hi, I’m a gf newbee so I’m thrilled with this list of yummy delights (epecially the pizza). I made the pumpkin pie for my relatives recently and it was gone immediately. I’m happy to go gf because I feel SO MUCH BETTER! Psychologically it is still a struggle because of the mixed response I get from family and (most surprisingly) doctors. One shining light is my youngest (age 13) daughter who is an avid baker and loves the new challenge of gluten-free baking. I can’t wait to pass along these recipes.
Delise I know what you mean about family and doctors. I’ve been gf since 2007 and it does get easier on all fronts. However I do get some silly responses from doctors. It can be frustrating. I’m glad there are folks like Shirley showing us how to make it gfe. Also, welcome to the gf community. It’s a great one. Very supportive. Keep getting that daughter in the kitchen! Great job!
Yes I see an allergy specialist tomorrow (also a friend). I hope it goes well. Why do I feel like I must make a case for this diagnosis? I have gluten. I have symptoms. I go off gluten 3-10 days later the symptoms gradually subside. This Doctor did say “You have to listen to your body.” My body is screaming “stop gluten!”
Heidi @adventuresofaglutenfreemom.com says
Hi Delise and welcome to the GF community! I COMPLETELY understand about the psychological pitfalls of transitioning to a GF lifestyle (it’s not just a dietary change afterall). Nearly 6 years after my celiac diagnosis, I still have trouble sometimes when it comes to social events and extended family gatherings (especially when people say “Can one bite really hurt you that much?” or when I overhear people saying “Well, you know Heidi and her “food issues.”).
During those times, I hold tight to thoughts of my husband, sons and friends in the GF community (like Shirley and Diane), then a feeling of peace overcomes me and I persevere. The food I eat does not define me as a person and once I embraced that notion, I realized that this lifestyle has been one of the greatest joys of my life. 😀
Yes, today my whole office surprised me with the most beautiful chocolate birthday cake. It was truffle cake and looked delicious. I had told them of my diagnosis but they forgot. It was an embarrassing moment for us all. They said “Does cake have gluten?” I thought of eating it just so I wouldn’t hurt any feelings but then I can’t bear to be so sick. I wouldn’t even cut it and serve it for fear of exposure. I’ve been accidentally “glutened” about every two weeks since Thanksgiving. I hope to learn much from you guys.
Sorry about your struggle, but it does get easier. By that I mean you develop ways of dealing with people, whether it be smiling and nodding or just rolling your eyes when their back it turned, etc. You have to do what is best for your health. I dealt with I don’t know how many doctors for 36 years of symptoms before diagnosing myself. Having a group of friends who understand and support you is essential. Shirley is great for that. Plus, every recipe I have tried so far has been a winner.
Welcome to the gf community. I am sure you know by now, but we are not a quiet bunch. There are always people here to support and listen.
And it is so worth it to be healthy and feel great from the inside, literally.
Kim - Cook It Allergy Free says
Delise, I so understand your struggles with family AND doctors. I have been through issues with both. It took me a long time, but now many of my family members have come to truly support our gluten-free lifestyle. Some have followed suit as well (although not the ones that really should be gluten-free).
I also learned that I had to let go of what the doctors thought. I had to fight for my son’s diagnosis and then realized that I was the one who knew what was right for him and I did not need the doctors to tell me what I already knew would keep my son (and later found to be my husband) healthy.
Welcome to our gluten free community! It is so welcoming and helpful and everyone just wants to help each other out! And Shirley is the most amazing resource! She is so supportive, helpful, and loving!
I look forward to seeing how you heal on your journey!
Yes I think it is the psychological part that stumps me. I like the food — just plain,good food! I’m looking forward to meeting the group.
Hi Delise–So happy to welcome you to gfe! 🙂 It’s truly fabulous to hear how your health is improving!
While most things, like family concerns, get much better over time (as everyone sort of finds their “footing” on the topic), the doctor concerns don’t typically improve. They continue to be very frustrating for all of us. Everyone has a doctor story, or several, and many are worthy of malpractice suits. Sounds harsh, but it’s true.
Love that you have a shining light in your daughter! One of the reasons that I started gfe is to help with family “buy-in.” It sure helps when gluten-free recipes and meals taste wonderful and the whole family wants to partake in them. 🙂
Looking forward to your evolution over the next few months as you heal and adjust to gluten-free life! Hugs,
Delise Dickard says
Yes the family “buy in” has been important to me. I didn’t understand why it made such a big difference until I realized I was eating something different than everyone else…every meal. I felt so excluded. I had a bit of a fight with my husband exclaiming: “Do you know how long it’s been since I’ve had the same meal as everyone else?” It occurs to me how important your website is because eating together is such an important social thing. I’m determined to learn great gf cooking from you!
Hi Delise–Soon, the eating separate meals and feeling like a second-class citizen will be behind you … I firmly believe that! I’ll teach you whatever I can. 🙂 You will love this pizza and your family will, too. Look forward to seeing you on Tuesday and you’ll get to sample several different kinds of pizzas then! Yum!
Carol, Simply...Gluten-free says
It looks like 2010 was a very good gluten-free year! Can’t wait to see what 2011 brings! xo
Hi Carol–Always delightful to have you pop in here at gfe with a cheerful message for me! 2011 is looking great … can’t believe we’re 2 weeks in already. 😉
I know you’ll have a fabulous year with your new cookbook coming out! 🙂 xo,
Kay Guest says
Hey Shirley! Here’s one thing that I know… the recipes for Perfect Poundcake and Garlic Cheese Biscuits are THE BEST and are also very easy to make. You could honestly sell these out of a bakery and NO ONE would guess that are gluten free. (I’m sure everyone knows that wonderful feeling when someone eats your baking and says in a wondering voice, “THIS is gluten free?”) Hurray when that happens!! Thanks, Shirley, for making that happen for me!!! Kay
Hi Kay–As I’ve said before, you’re like my top gfe cheerleader! 🙂 You’ve captured what I want for everyone when sharing gluten-free recipes. 😉 I’m just tickled pink you’re having that success, Kay.
Big hugs to you,
I do know that that peanut butter cookie recipe and the pound cake recipe are amazing! 🙂 I so wish I could have tried your pizza recipe before going dairy-free. It sounds SO good. Great roundup, Shirley!
Hey Alta–Thanks so much for weighing in with your two gfe favorites! 🙂 Your comment reminds me that I have yet to make your lemon version of my pound cake. 😉
I think there’s great potential for a dairy-free version of the flourless pizza using cashew cream in place of the cream cheese and using Daiya mozzarella. Leaving out the Parmesan will be fine. I’ve accidentally left it out before and the pizza was still very good. Won’t have time to try this for a while though and still don’t think I can buy Daiya locally. Will keep everyone posted, of course. 😉
Thanks so much, dear!
Shirley! Can I just tell you that you amaze me? Thank you for all of your awesome and inspiring posts, and for putting up my video in one of your honorable mentions! The Crab Claw has become a staple in my apartment and it often leads to great nights ending in even better decisions. 😉
I can’t wait to try some more of these recipes including that yummy-looking Molasses Banana Bread. I need a full time job where I can just make everyone’s recipes! Thanks for all that you do and many blessings to you in the new year!
Hi Tinsley–Awww, that’s sweet … many thanks and big hugs! Love your videos, dear, and LOL that the crab claw has become a staple and is influencing your decisions so. Actually that should be ROFL … too funny!
I like the idea of a full-time job where you get to make everyone’s recipes! Sign me up, too! 🙂
You’re very welcome, but as I’ve said before, we’re all playing a role in gluten-free awareness and helping to educate folks and make life easier and better for all. Seriously. xo,
You made good choices. One after another, I wanted to make them.Your enthusiasm is contagious.
Hey Chaya–Yippee, that’s exactly the reaction I wanted … for folks to want to make these and have great success! 🙂
Alisa Fleming says
Ah, that seriously is no fun when people don’t like your food, for sure! I’m always to timid to share anything with anyone but my husband until the recipe is solid, and boy, I have had my share of failures this past couple of weeks trying to make dairy-free, egg-free, and grain-free goodies! Back to the drawing board.
I couldn’t agree more … crust is highly overrated! I could do without it any day. Heading over to look at those oat cookies now 🙂
Alisa–You are making some of the most challenging recipes of late! I do think that when one figures out the secret “formula” and ratio for one recipe, things tend to come together for others. Hope that will be true for you, too! 🙂
Not sure the flourless oatmeal cookies can be made without eggs, but I saw a great oatmeal cake recipe at my friend Robin’s blog, Big Red Kitchen, that I think could be converted to gf and egg-free, etc. Grain free will probably be easy for that one, too. Not that you need any added to your “to make” list, I’m sure. 😉
Shirley, that is a great top 10! I hope you had fun remembering all the great cooking and baking you did last year.
Hi Diane–Thank you, dear! It is fun and often surprising to look back at the whole year (and more, in this case). Another advantage of having a food blog, right? 😉
Imagine the feast we could have with all our different Top 10s! Hope you’re having a good week! Hugs,
Shirley, what an awesome (and very informative post). I’m so glad you did this because otherwise I would have missed that heaven-sent clam chowder recipe. I’ve missed New England clam chowder for so long and cannot wait to try making this! Thank you so much… Hope you had a lovely holiday and that you’re doing very, very well!
Hi Desi–So great to see you, dear! 🙂 Yippee for New England Clam Chowder, right? Hoping that you will love it … can’t wait to hear! 😉
Happy 2011 to you and thanks so much for all your sweet wishes, too! xo,
Thank you all so much for your supportive and welcoming comments to me. It makes me feel so much less alone. I can see in your posts that I’m still at a hard part of the journey. Not the hardest — that was back when I didn’t know what was going wrong. Now those symptoms — along with other symptoms I didn’t even know I had — are beginning to disappear. It helps to wake up feeling great but I still have so many questions. I’m lucky Shirley got me connected. Thanks so much to all of you. Delise
I must have scrolled back up the page a dozen times trying to figure out which one was my favorite, but they all look amazing, thank you for the delicious compilation Shirley!
Hi Paul–Welcome to gfe! 🙂 Oh, gosh, what fun on the visual you have provided … that’s quite the compliment—thank you! Hope you’ll enjoy them when you get to make them. 😉
Must check out your gluten-free site, Gluten Free Connect! Best,
Most kind Shirley!
Hi Paul–My pleasure. 🙂
Teri Myo says
I have been working my way through this list. This is the first time I have ever found recipes from someone who that taste like they have actually eaten non gf food! I swear some cookbooks and mixes either the creators have no tastebuds of they have never eaten “regular” food.
We have renamed the peanut butter cookies “diet wreckers” as they disappeared so fast it was scary. if you have limited willpower step away from these cookies! YUM!!!
The pizza rocked…the pot pies were a hit. Made the pumpkin squares on kiddos snow day and everyone loved them too.
I am so thankful for this site. I am so excited to bake again!
Hi Teri–First, welcome to gfe! 🙂 Thank you so very much for sharing such a lovely testimonial on my recipes. I’m so very happy that you and your family are loving them all. Woohoo for “diet wreckers,” rockin’ pizza, pot pie that was a hit, and snow day pumpkin squares! Can’t wait to see what you make next. 🙂
Keep on baking gfe and happily! 😉
Becky D says
I’ve been reading your blog, along with several others for a while now – but this is my first post. My son who is 6 now, for 2 years had continual illnesses, and allergies, and ear infections, bronchitis…and antibiotic after antibiotic – oh and behavior problems that just kept getting worse, and Doctors who just kept telling me it was dust mite allergies, and kept trying different allergy meds (on top of the antibiotics.) I finally took him to an alternative practitioner, who told me he was intolerant to gluten, corn, refined sugars, artificial food colorings, and also had a raging yeast infection through his body. After crying and blaming myself for the fact that everything I thought I’d been doing right, was actually wrong, I decided that our family was going on an adventure together. I talked to my little guy about how changing our food would be this huge adventure we’d be on together, and that we would be discovering all sorts of new foods! This was in April of ’10. And away we went! I did a lot of stumbling along the way, and finding you, and some other bloggers whose sites have been so helpful has been such a blessing.
Your Top 10 Recipes has been so much fun for us! I showed it to my little guy, and we have been working our way through, picking a new recipe every few days. We started with the Pumpkin Pie…and it was a smash hit! Then, the flourless oatmeal cookies…another two thumbs up recipe…and I really don’t know how I’m going to top tonight’s recipe. Garlic Cheese Biscuits might seem unassuming, but to my little guy – they were heaven. I let him eat 3 – just because he could. 🙂 After dinner this evening, he asked me what recipe we’re going to do next?! He is so much healthier than he’s been in a long time (probably his whole life!) and it gives me so much joy to see him be able to enjoy food that tastes so great – and isn’t making him sick!
Thanks so much for putting them together for us!
Oh – and the added bonus of going gluten/corn/refined sugar free? I’ve discovered my own gluten intolerance! Who would have thought that my chronic bronchitis, and yearly bouts of pneumonia, my migraines, and my joint & muscle pain were gluten intolerance?!
My wonderful husband, who isn’t & doesn’t have to gluten free, has been our biggest supporter, and such a good sport as I’ve gotten rid of all his favorite foods. He ate 3 biscuits tonight too, and I think half of the pumpkin pie. 🙂
Our Family Adventure is just beginning – and I’m so thankful that your blog is a wonderful part of it!
Hi Becky–Reading your comment was so wonderful! I can’t tell you how much it warmed my heart to know that living gluten free has made such a huge impact in your and your son’s lives. One really can’t capture that in words or share it with someone completely, can they? You have to live it. It’s just tremendous to know that you both are on the healthy side, looking back now. Hearing your success with the Top 10 recipes thrilled me, too. I have my fingers crossed that you’ll love all the other ones you try just as much! BTW, I read your comment to my husband, Mr. GFE, and he said that you could call your husband, Mr. GFE, too. 😉 He said that because your husband is so supportive, he deserves that name, too. LOL In addition to being super supportive, your husband is proving that good food is just good food … it doesn’t matter if it’s gluten free (or free of other ingredients) or not!
Thanks so much for taking the time to comment and share such wonderful thoughts and words, Becky! I know sharing your family’s success eating gluten free will help others as well.
Big hugs of thanks, dear,
Becky D says
You really can’t capture it in words, although I always try. It kills me to see and hear people who are always sick, and always complaining about being sick, and going to one Dr. after another…and when they ask me how we’ve managed to turn our health around, and I share with them what we’ve done, they just say “Oh, I could never do that”, and continue being sick. I just don’t get it.
Thanks so much for your kind reply, and thank Mr.GFE for me. It’s very generous of him to share his name. 🙂
Friday is Pizza night at our house, and We’ll be making your Flourless Pizza! I’m looking forward to it!
Hi again, Becky–So sorry for the delayed reply. Just back home and getting caught up. It’s really tough to see folks continue to suffer, but not be willing to see if gluten and other foods are the cause of their problems. I think we can all remember being in the place they are “at” though. We truly have to be ready to listen and make such changes. It’s true that some folks are never ready, but we just keep leading by example and have faith. It can happen for many. I consider my own son’s path. I had to stop nagging him until he finally made the decision to go gluten free at age 20, after several false starts. He’s still working his way to being really healthy by not only being gluten free, but by eating healthy, getting proper rest, etc. We’re all works in progress in many ways.
I thanked Mr. GFE for you! 🙂 Now off to reply to your other comment …
Delise Dickard says
Friday is pizza night at our house too and for the nearly three months I’ve been gluten free I’ve smelled my family’s pizza while I ate a gf tv dinner. How pathetic is that? 🙂 You’ve inspired me. I’m off to get the ingredients…
Becky D says
Oh, Delise…we just finished our pizza, and it was INCREDIBLE!!! I’m so glad you’re going to have pizza again. No one should have to go without pizza! 🙂
Hey Becky–Will reply now while waiting to see if Delise sees your comment. Woohoo on your pizza review! Life is indeed good with pizza again. 😉 Thanks for encouraging Delise and sharing sucha great review! 🙂
Delise Dickard says
Shirley and Becky,
Well I have a great story about the pizza. My husband tested positive for intolerance but he’s been a bit of a skeptic but he’s doing the diet “for me”(so he says). I just say “Thank you” and leave it at that. So that Friday night I went out and got Shirley’s ingredients and (unbeknownst to me) he was at the same time at Bloom getting ingredients for his own gf pizza. We both arrived home and of course, excited that he was really getting invested, I let him make his pizza. It was (we both agreed) the best we’d ever had before, ever. It was some pre made crust (square?) but it was delicious. So now we have two delicious options. His took only about 10 minutes to prepare. I was just glad because it showed his investment and he was very proud. I’ll get the recipe. You can’t have too many delicious pizza options in my opinion! So that’s how it turned out and I’ll make Shirley’s next week.
Hey Delise–What a great story on making the best pizza EVER and it was gluten-free!!! Sounds like your husband is really getting on board with gluten free. I’d love to hear what brand the pizza crust was. I’m thrilled to know that any are even carried locally! I’m not sure I’ll give up my flourless version, but I like to have options and I sure like to share them with our support group members and readers, too. 🙂 No, you definitely can’t have too many delicious pizza options! 😉
Delise Dickard says
I have another story that may not fit in this thread but its worth noting. Saturday I caught some chest cold and I dug up an old bottle of mucinex DM. No problems. Then I bought a new bottle(box) yesterday and took it twice. By evening I’m glutened…looking 5 months prego. A five minute internet search reveils that the old mucinex was owned by Adams Respiratory and was GF. It was sold to Rickitt Benckiser and now it’s not GF. Sure enough the packaging on my meds (Adams vs. Rickett) and my belly confirm this info. You couldn’t make this stuff up if you wanted to!! So save your OLD Mucinex.
Hey Delise–I’m so VERY SORRY you got glutened! I’d really like to know more about exactly what was on the packaging. I can’t find anything on the mucinex.com site (yet anyway) to see that gluten is included in the products. Here’s the link for the info on Mucinex DM. I don’t see anything that stands out as gluten, but on the other hand I don’t know what all those ingredients are. Can you please share the specifics? I, and others, really want to know, of course, so we can be safe and alert others with the appropriate data. I did see where the company is now shown as Rickitt Benckiser. Thanks so much for bringing this matter to our attention!
Delise Dickard says
I’d love to share what I know. I guess my belly is my best indicator. I had a cold and took Mucinex on Sat from an old bottle I dug out of the cabinet. No problem. Sunday I bought a new box. So sunday I got glutened somehow and was trying to figure out what happened (I’m still learning) and to my amazement I found a conversation on the internet stating that the old Mucinex owned by Adams advertised as gluten free. Apparently the company was sold to Rickett and they don’t say either way but many people were complaining that they had bad effects from the new company’s product. Sure enough my bottles confirmed the change in ownership and my belly confirmed the neg. effect.
Hey Delise–I truly appreciate you sharing this info. I’m very sorry you had to go through it though. I’m going to share this on Facebook and see if anyone else has had the same experience. Again, thank you for letting others know. It’s no fun to react so quickly and adversely, but this type of thing can be especially helpful info to those who don’t have visible reactions.