5 Gluten Free Recipes That Are Sure to Please

5 Gluten Free Recipes That Are Sure to Please

Traditional Christmas foods are some of the most delectable, rich, unhealthy, fattening, and just all around terribly amazing foods known to mankind. While it is a time that indulging is encouraged and seen as custom of the holidays, there is most definitely a way you can indulge in foods that are better for you, yet have all the zing and pep you know and love.


Enter gluten-free and vegan dining! If you’re not aware, gluten-free means a product or food has no wheat gluten in it, and vegan means there is no animals or animal products in it.


During the holidays, there are undeniably dishes you can count on that veganizing and making gluten-free won’t ruin it. Take my word for it, and enjoy these recipes!


Gluten-Free Mac And Cheese


Photo Credit: Briggy Jones




1 box Banza elbow noodles

1 8 oz package Daisy Pepperjack Style Shreds cheese

⅛ cup almond milk

⅛ cup vegan butter

½ tsp garlic powder

½ tsp onion powder

⅛ cup Italian style breadcrumbs(optional)

¼ cup vegan cheese




Preheat oven to 375 degrees Fahrenheit.

Bring a medium pot of water to a hard boil. Add pasta and cook entirely, stirring frequently.


Once the pasta is finished, strain and place the pot back on the burner. On medium heat add cheese, almond milk, and garlic and onion powders. Stir frequently as the cheese begins to melt.


Add pasta back in the pot and remove from heat. Continuously stir to coat each noodle with cheese. While stirring, add small amounts of almond milk to make the cheese stretch completely into a sauce.


In a square 8×8 glass dish, add all macaroni and cheese and spread into all the corners. If gluten-free, add ¼ cup vegan cheese on top in an even layer. If not gluten-free, add breadcrumbs on top in an even layer.


Place dish into oven for 15 minutes or until topping is browned to desired amount. Let cool for about 10 minutes and serve from dish.


Garlic Sautéed Asparagus

Photo Credit: Briggy Jones




1 bundle or 1 lb, about 40, fresh asparagus stalks

2 large garlic cloves, minced

¼ cup sweet onion, diced

1 tbsp vegetable broth

1 tbsp olive oil

1 tbsp olive oil




Cut ends off the asparagus. To find the proper place to cut, lightly tap on the ends moving inward with a sharp knife until it feels tender. When your knife slides through the stalk, cut it off there. If you don’t do this step, the ends of your asparagus will be stringy and chewy. Wash the remaining asparagus.


In a large pan on medium heat place onion and oil. When the onions start becoming transparent, add the asparagus, garlic, and vegetable broth. Cover with a corresponding lid and sautéed on medium low heat for about 5 minutes.


When asparagus turns bright green remove the lid and add 1 tbsp olive oil. Let asparagus soften and brown for about 10 minutes. Salt to taste.


At this time you can remove it from the pan and serve immediately.


Gluten-Free Energy Balls

Photo Credit: Briggy Jones




⅓ cup peanut butter

1 ½ cup ground oats

½ cup whole oats

½ cup quinoa

1 cup water

¼ cup chopped raw peanuts

¼ cup melted dark chocolate

2 tbsp ground flax seed

4 tbsp stevia sweetener




In a small cooking pan on medium heat, cook the quinoa with the 1 cup of water. When the water is all soaked in, you can remove from heat and add to peanut butter.

(Cooking quinoa is not necessary for this recipe, but I prefer to have it mostly cooked.)


Melt chocolate in microwave stirring in 25 second intervals until smooth. Adding a dab of vegan butter might help it melt easier. Meld chocolate and the peanut butter quinoa mixture together in a small bowl.


Mix oats, wet mixture, and raw peanuts in a large bowl by folding into each other with a spatula. Once it is all one consistency, start forming balls and place them in a storage container.


When the balls are all formed, place the container in your refrigerator for at least 20 minutes. This will help them solidify. They store in the fridge up to 10 days; they store outside the fridge up to 7 days.


Marinated Stuffed Mushrooms

Marinated Stuffed Mushrooms
Photo Credit: Briggy Jones




8 oz Zesty Italian Marinade

8 fresh baby Bella mushrooms

⅛ cup tomato sauce

2 large garlic cloves

⅛ cup onion

1 tbsp olive oil






You will want your mushrooms to be marinating for at least 2 hours prior to cooking. The longer they marinate, the more flavor they will retain. I recommend for about 6 hours, but I let mine soak about 20 hours for this recipe.


Wash your mushrooms under cold water and wipe away any dirt that may remain. In a quart sized ziploc bag, add mushrooms and marinade. Set in refrigerator to saturate.




Preheat oven to 400 degrees Fahrenheit.


When the mushrooms are finished marinating, remove them from the bag and set right side up so they can drain most of the liquid. Do not wash.


Dice garlic and onion. Place into a small pan with 1 tsp olive oil on medium low heat. Let sautée for 5 minutes, then remove from heat.


In a shallow glass pan, such as a pie plate, place mushrooms upside down so they can be filled easily.


Bake for about 15 minutes, or until the liquid bubbles up to the top. Then remove from oven and drain the mushrooms on a paper towel.


Spoon a very small amount of tomato sauce in each mushroom and bake for about 10 more minutes.


Remove from oven again. You may need to dab away some of the excess oil that comes to the top. Then fill the mushrooms with the onion garlic medley. Salt and pepper the tops. Bake for 8 minutes longer.


Then remove from oven for the last time, put on a serving plate, and enjoy!


Cauliflower Roast with Gravy

Photo Credit: Briggy Jones





1 small cauliflower head

¼ cup vegetable broth

2 tbsp olive oil

½ tsp smoked paprika

2 tsp fresh ground black pepper

2 tsp onion powder

4 drops sesame seed oil(very small amount)

2 tbsp olive oil



3 tbsp olive oil

1 ½ tbsp cornstarch

¼ cup vegetable broth

½ small onion, minced

2 medium garlic cloves, minced

½ tsp thyme

½ tsp rosemary

¼ tsp parsley

½ tsp salt

¼ tsp pepper

¼ tsp onion powder

½ tsp oregano




Preheat oven to 375 degrees Fahrenheit.


Remove leaves and stem from cauliflower and wash entire head. Place inside of a glass dish with little space on either side of cauliflower head.


Whisk together the olive oil, sesame oil, vegetable broth, smoked paprika, black pepper, and onion powder in a small bowl. Once combined as best you can, gently spfoon it onto the cauliflower in small sections. Try to soak the head as much as possible.


Make sure to save at least half of the liquid. Cover loosely with one sheet of aluminum foil. Then place the dish in oven for 45 minutes.


Remove from oven, take off foil, and pour more liquid overtop, still saving a bit for later on. Without foil on top, place in oven for 15 minutes.


Remove once again, and pour the rest of the liquid on top. Put it in the oven for 15 more minutes. When that time is up, check if it is tender with a fork, going as deep as you can.


If it is not tender yet, put it in the oven in 15 minute increments, checking to see if it is tender.



About halfway through your cauliflower cooking time, you should begin making the gravy.


In a small pan on medium heat place onion, olive oil, and garlic. Make sure all of the garlic and onion is covered in the oil. Add all spices and stir.


Once the onions are getting transparent, mix in the cornstarch until all of it is smooth with no bits of dry cornstarch.


Next, add the vegetable stock in ¼ cup increments, mixing thoroughly each time. Let simmer on low heat until ready to serve.


When cauliflower is tender, remove from oven, place in serving dish and serve with gravy!


What special recipes are you trying out this year?


Let us know your favorite of these(the stuffed mushrooms were mine!) recipes and what recipes you will be using this season!


Happy entertaining!



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