Gluten Free Broccoli Cheddar Quinoa Bites

When looking for something to bring to a holiday dinner on Pinterest, I found a recipe similar to this that I modified to fit what I needed.  This hors d’oeuvre wound up being perfect, and was enjoyed by all (even those who aren’t gluten free!)


  • 3/4 c. Quinoa
  • 2 c. Vegetable Broth (make sure you use a gluten free broth!)
  • 2 Eggs
  • 2 1/2 c. Broccoli (chopped)
  • 1/2 c. Onion (diced)
  • 1 tsp. Garlic (minced)
  • 2 c. Sharp Cheddar Cheese (shredded)
  • Nonstick cooking spray
  • salt and pepper to taste



  1. Preheat oven to 350 degrees Fahrenheit.
  2. Add quinoa and vegetable broth to a small saucepan and bring to a boil.  Once boiling, cover the pan, and turn to a low heat.  Allow the quinoa to simmer for 15-20 minutes until the liquid is fully absorbed and the quinoa is tender.
  3. In a large mixing bowl, combine the chopped broccoli, diced onion, minced garlic, cooked quinoa, and sharp cheddar.
  4. Beat the eggs, and add into the broccoli mixture.  Stir so that the everything is mixed well.
  5. Spray an unlined mini-muffin tin with nonstick cooking spray.
  6. Scoop a heaping tablespoon of the mixture into each muffin cup, and press down lightly with the back of the spoon.
  7. Bake for 15-20 minutes, until golden brown.
  8. Let cool, serve, and enjoy!

Gluten Free Bruschetta

This easy recipe makes a great hors d’oeuvre, side to a meal, or even a midday snack!


  • 2 Small Gluten Free Baguettes (I used Against the Grain Gourmet’s gluten free baguette and they were perfect!)
  • 5  Medium-sized Roma Tomatoes
  • 1/4 c. Olive Oil
  • 3 tbsp. Balsamic Vinegar (make sure your Balsamic is gluten free!)
  • 1 tsp. Garlic (minced)
  • 1/4 c. Fresh Basil (chopped)
  • salt and pepper to taste



  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Slice the baguette into 1/2 inch slices.
  3. Spread the sliced baguette onto a cookie sheet, and place in the oven.  Toast the bread until it gets a little crunchy, and begins to turn a light golden brown.
  4. Prep the ingredients:
    1. Chop the tomatoes and basil
    2. Mince the garlic
  5. In a large bowl, combine the tomatoes, olive oil, balsamic vinegar, garlic, and basil.  Stir so that everything is mixed, and salt and pepper to taste.
  6. Scoop a heaping tablespoon of the bruschetta mixture onto each piece of baguette, serve, and enjoy!

Gluten Free Gougere (Cheese Puffs)

***This recipe was originally published in The Silver Palate Cookbook by Julee Rosso & Sheila Lukins with Michael McLaughlin.  

I modified  the original version so that it is gluten free by replacing the flour with gluten free flour***

This is one of my favorite recipes from childhood.  My mom would make Gougere, or Cheese Puffs as we would affectionately call them, as an appetizer for all holiday meals. Now, Gougere is still featured at almost all family holiday celebrations, however we make a gluten free version so that I can still enjoy one of my favorite hors d’oeuvres.


  • 1 c. Milk
  • 8 tbsp. (1 stick) Butter
  • 1 tsp. Salt
  • 1 c. Gluten Free Flour (I used Bob Redmill’s Gluten Free 1 to 1 Baking Flour)
  • 5 Eggs
  • 1 1/2 c. Parmesan Cheese



  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Combine milk, butter and salt in a small saucepan and bring to a boil.
  3. Remove pan from heat and add the gluten free flour all at once.  Whisk vigorously and return the pan to a medium heat.  Continue stir constantly until the batter has thickened and is pulling away from the sides and bottom of the pan.
  4. Remove the pan from the heat and stir in 4 of the 5 eggs
    1. Add the eggs one at a time.
    2. After adding one egg, stir until it is completely incorporated before adding the next egg to the batter.
  5. Add Parmesan Cheese.
  6. Line a baking sheet with parchment paper.
  7. Drop the batter by tablespoon onto the baking sheet, spacing the puffs about 1 inch apart.
    1. Sometimes I will roll the puffs in my hand, and form them into a ball to create a more round uniformed shape (pictured above)
  8. **Optional Step*** Beat the reaming egg in a small bowl, and brush the egg over the tops of the puffs.  Sprinkle with additional parmesan cheese.
  9. Set the baking sheet on the center rack of the oven, and reduce heat to 350 degrees Fahrenheit.
  10. Bake for 15-20 minutes (until the puffs are slightly browned).
  11. Serve and enjoy!

Gluten Free Popcorn Marshmallow Bars


  • 1/2 cup popcorn kernels
    • (Makes about 8 cups of popped popcorn)
  • 3tbsp. Vegetable Oil
  • 5tbsp. Butter
  • 10 oz. Bag of Marshmallows (mini marshmallows melt faster, but any size will do)
  • 1/2 c. Chocolate Chips
  • 1/2 c. White Chocolate Chips
  • 2 tbsp. Water



  1. Pop Popcorn
    1. In large pot, add popcorn and vegetable oil, and place over medium heat.
    2. Cover the pot, leaving an opening to allow for the steam to release.
    3. Once popping begins (you’ll hear the “pop” sound), shake the pan over the flame so that all the kernels pop.
    4. Once popping stops, remove the popcorn from the flame, and pour into a bowl to cool.
  2. In large saucepan, melt the butter and marshmallows, stirring so they don’t burn.
  3. Once mixture is fully melted, add the popcorn, folding so that all the popcorn is coated.
  4. Line a medium pyrex dish with parchment paper, and pour the popcorn mixture into the pan.
  5. Use a spatula to spread the mixture throughout the pan, and create a flat surface.
  6. In microwave safe bowl, add the chocolate chips and 1tbsp. water.
    1. Microwave for 30 seconds, remove and stir.
    2. Repeat this until you have a smooth mixture.
  7. Drizzle the chocolate over the popcorn in the desired pattern.
  8. In microwave safe bowl, add the white chocolate chips and 1tbsp. water.
    1. Microwave for 30 seconds, remove and stir.
    2. Repeat this until you have a smooth mixture.
  9.   Let cool, cut into squares, serve, and enjoy!

Baked Sweet Potato Fries with Sea Salt, Rosemary, and Thyme

These sweet potato fries are the perfect side dish for tons of meals.  They are super easy to make, and can be spiced differently to match any meal.


  • 2 Large sweet potatoes
  • olive oil
  • sea salt
  • rosemary
  • thyme



  1. Preheat oven to 375 degrees
  2. Slice the potatoes into strips so that they are the desired size.
  3. Line a baking sheet with parchment paper, and spread the fries out on the baking sheet.
  4. Drizzle fries with olive oil.
  5. Spread sea salt, rosemary, and thyme over the fries, a pinch at a time.
  6. Bake fries for 45 minutes.

Serve and enjoy!


Gluten Free Chicken Francese

(Makes 4 Chicken Breasts):

Ingredients for the Chicken:

  • 4 Chicken Breasts
  • Gluten Free Flour (enough to lightly coat your chicken)
  • 3 Large Eggs
  • 6 tbsp. grated parmesan cheese
  • 3 tbsp. gluten-free panko bread crumbs
  • 1 tbsp. chopped parsley
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • Olive Oil (enough to lightly coat your frying pan)
  • 1 tbsp. butter
  • Lemon slices (for garnish)

Ingredients for the Sauce:

  • 1 Lemon (juiced)
  • 1 cup white wine
  • 1 1/2 cups gluten free chicken broth
  • 1 tsp. chopped garlic
  • 1/2 tbsp. butter
  • 1 tbsp. gluten free flour
  • 1/2 cup of water


For the chicken:

  1. Pat dry the chicken to remove excess moisture.
  2. Whisk the egg, parmesan cheese, gluten free bread crumbs, parsley, salt, and pepper together.
  3. Cover each chicken breast in gluten free flour (either lay the flour out on a plate and dip the flour, or add gluten free flour and chicken breasts to a plastic bag and shake until each chicken breast is fully coated).
  4. Dip the chicken coated in gluten-free flour into the egg mixture, and set aside.
  5. Prep your frying pan by heating the oil and butter on medium-high heat.
  6. Once the frying pan is hot, add the chicken, and fry until the chicken is cooked all way through, with a golden crust on the outside.  (cooking time will vary depending on the size of the chicken breast)

For the sauce:

  1. In a saucepan on medium-high, add garlic and butter.  Cook until the butter is fully melted.
  2. Add wine, and let mixture come to a boil.
  3. Reduce flame and add chicken broth, bringing the mixture to a simmer while stirring occasional.
  4. In bowl, add gluten free flour and water.  Whisk vigorously until the flour is absorbed (this will be used to thicken your sauce.)
  5. Slowly pour the water and flour mixture to your sauce, stirring as you add.
  6. Turn off the heat, and stir occasionally as the sauce cools and thickness.


Place lemon slices on chicken, pour the sauce over the chicken (either in the pan or once plated), serve, and enjoy!


Gluten Free Honey Lime Chicken

(Makes 2 Chicken Breasts)


  • 2 chicken breasts
  • 1 tsp. chopped garlic
  • 2 heaping tbsp. honey
  • 1 tbsp. gluten free soy sauce
  • 1/2 a lime- juiced
  • salt
  • pepper



  1. Preheat oven to 400 degrees
  2. In a bowl, combine: garlic, honey, gluten free soy sauce, lime juice, and a pinch of salt and pepper.
  3. Add chicken breasts, and let marinate (you can also transfer the marinade and chicken into a plastic bag, and place in the refrigerator if you plan on marinating for an extended period of time).
  4. Line a pyrex dish with aluminum foil or parchment paper, place chicken in the dish, and place in the oven.
  5. Bake chicken for 20-25 minutes (make sure to monitor the chicken, cooking times may vary a little based on your oven)
  6. Extra Step- Broil the chicken for 1-2 minutes, or place in frying pan/skillet with remaining marinade to get a nice glaze on the chicken.
  7. Serve and enjoy 🙂

Gluten Free Egg Muffins

These egg “muffins” are the perfect breakfast or snack! They are so easy to make, freeze well, and are perfect for taking on the go.  They can be made using a variety of ingredients, and I often use what I find in in the fridge.  This particular batch includes: Canadian bacon, zucchini, red bell pepper, and cheddar cheese

(Makes 12 Egg Muffins)


  • 12 Large Eggs
  • 8 Slices of Canadian Bacon
  • 1/2 Large Zucchini
  • 1/2 Red Bell Pepper
  • 1 cup Cheddar Cheese


  1. Preheat Oven to 350 degrees
  2. Chop the Canadian Bacon, Zucchini, and Peppers into desired size.
  3. In large bowl, combine: Eggs, Canadian Bacon, Zucchini, Peppers, and Cheddar Cheese.
  4. Line Muffin tray with tins, and fill each tin to the top of the liner.
  5. Bake the “muffins” in the oven for 20-25 minutes, until the eggs are cooked and firm.
  6. Let cool and enjoy!