Recipes

Ingredients:

Crust: 

1 cup GF corn flake crumbs 

1/3 cup brown sugar, packed 

1/4 cup melted margarine 

Filling:

2 pkg softened Philadelphia cream cheese, regular or light 

1/2 cup sugar 

1/2 tsp vanilla 

2 eggs 

Topping: 

I large sliced apple 

3 Tbsp sugar 

Sliced almonds 

Directions:

Crust: Combine corn flake crumbs, brown sugar and melted margarine. 

Press into 9 inch pan. 

Filling: Mix cream cheese, 1/2 cup sugar and vanilla with a mixer until 

smooth. Add eggs, one at a time, and mix until just blended. Pour into 

crust. 

Top with apples and sprinkle with remaining sugar and cinnamon. 

Sprinkle sliced almonds. Bake for 40 minutes or until centre is almost firm 

at 3500F. Cool. Refrigerate for 3 hours or overnight. 

 Source: Gluten Free By The Sea, CCA Nova Scotia 

Ingredients:

1 1/2 cups GF all purpose flour 

1/2 cup corn flour 

1 1/2 cups sugar 

1 tsp salt 

1/4 cup cocoa 

1 egg 

1/4 cup oil (GF) 

2 1/2 tsp vanilla 

3 cups zucchini, grated but not peeled 

1 1/2 tsp soda 

2 tsp guar gum or xanthan gum 

Directions:

Spray a 9x13 inch pan. Stir all ingredients together. Spread evenly in pan. 

Bake at 3500F for 45 minutes. These freeze very well. 

Source: Gluten Free By The Sea, CCA Nova Scotia

Ingredients:

2 pkg softened regular or light Philadelphia cream cheese 

1/2 cup sugar 

1/2 tsp vanilla 

2 eggs 

1/2 cup canned pumpkin (GF) 

1/2 tsp cinnamon (GF) 

1/8 tsp ground cloves (GF) 

1/8 tsp nutmeg (GF) 

1 (9 inch/23 cm) GF cookie crumb crust

Directions:

Mix cream cheese, sugar and vanilla with mixer until smooth. Add eggs, 

one at a time, and mix until just blended. Stir in pumpkin and spices. Pour 

into ready-to-use crust. Bake for 40 minutes or until centre is almost set. 

Cool. Refrigerate for 3 hours or overnight. Makes 8 servings. 

Some people drive like tomorrow 

isn't worth waiting for. 

 Source: Gluten Free By The Sea, CCA Nova Scotia 

Ingredients:

1/2 cup shortening 

1 egg 

1 cup white sugar 

1/4 cup molasses 

1 1/2 cups GF flour mix 

1 tsp soda 

1 tsp ginger (GF) 

1 tsp cinnamon (GF) 

3/4 tsp cloves (GF) 

1/2 tsp salt

Directions:

Cream shortening and sugar. Add egg and molasses. Beat well. Add 

flour, baking powder, salt and spices which have been put through 

strainer. Mix well. Grease cookie sheet. Drop by spoonfuls. Press down 

with a fork. Dip fork in flour to prevent sticking. Bake at 3500F for 10 to 12 

minutes. 

  Source: Gluten Free By The Sea, CCA Nova Scotia 

Ingredients:

1 large eggplant 

2 onions 

2 red peppers 

2 zucchini 

1/2 cup GF Kraft sundried  tomato and oregano dressing

28 oz (796 mL) can GF whole tomatoes 

1 cup GF Kraft Parmesan cheese 

1 cup GF Kraft Pasta Fromagio shredded cheese 

Directions:

Cut eggplant into chunks. Cut onions, peppers and zucchini into thick 

slices. Sauté vegetables in dressing until tender and brown. Add canned 

tomatoes and cook for 15 minutes, allowing some of the juice from 

tomatoes to evaporate. Spoon mixture into large baking dish. Top with 

cheeses. Bake at 3500F for 15 minutes or until cheese is melted and hot. 

Makes 8 servings. 

   Source: Gluten Free By The Sea, CCA Nova Scotia  

Ingredients:

2 Tbsp margarine 

2 cups diced onion 

I cup sliced celery 

2 cups hot water 

2 cups diced raw potatoes 

2 cups milk 

1 cup sliced carrot 

1 tsp salt 

Dash pepper (GF) 

1 1b seafood mix or seafood of your choice 

1/2 1b (250 g) GF Velveeta cheese, cubed 

Directions:

Sauté onion and celery in margarine in a saucepan. Add water, potatoes, 

carrots and seasonings. Bring to a boil. Add fish; cover and simmer 

10 minutes longer. Add milk and cheese. Heat over medium-low heat, 

stirring gently until cheese melts. Do not boil! Season to taste. Serve 

garnished with chopped parsley if desired. Yield: 8 cups. 

    Source: Gluten Free By The Sea, CCA Nova Scotia   

Ingredients:

1 can chickpeas, drained 

1 can red kidney beans, drained (GF) 

1 can black beans, drained 

1 can corn kernels, drained 

1/2 chopped red onion 

1 red pepper, diced 

1/2 cup celery, chopped 

1/2 cup red wine vinegar 

1/2 cup fresh basil or 1 Tbsp dried (GF) 

1/3 cup olive oil 

1 Tbsp Dijon mustard (GF) 

1 garlic clove, crushed 

1 1/2 tsp salt 

1/2 tsp pepper 

1/2 tsp hot pepper sauce (GF) 

1/4 cup chopped parsley 

Directions:

In large bowl, combine chickpeas, kidney beans, black beans, corn, 

onion, red pepper and celery. In small bowl, whisk together vinegar, basil, 

oil, mustard, garlic, salt, pepper sauce and pepper. Pour over bean 

mixture and toss. Garnish with parsley. 

 Source: Gluten Free By The Sea, CCA Nova Scotia   

Ingredients:

1 1/2 lb ground beef 

1 cup onions, chopped 

1/2 cup green pepper, chopped 

14 oz can GF tomato sauce 

14 oz can GF stewed tomatoes 

14 oz can GF red kidney beans 

4 Tbsp chili pepper (GF) 

1 tsp dry mustard (GF) 

5 1/2 oz can GF tomato paste 

Dash paprika (GF) 

Directions:

Sauté onions, green pepper and beef on high for 6 to 8 minutes. Stir at 

least twice. Drain well. Put in 4 L casserole. Add tomato sauce, stewed 

tomatoes, beans, tomato paste, chili powder, dry mustard and paprika. 

Stir together. Cover and microwave on high for 10 to 13 minutes. Let sit 

for 10 minutes; allows flavour to go through it! 

   Source: Gluten Free By The Sea, CCA Nova Scotia   

Ingredients:

3 cups frozen gluten-free hash brown potatoes 

3/4 cup grated cheddar cheese 

1 cup diced cooked GF ham or GF bacon 

1/4 cup sliced green onion 

4 beaten eggs or 1 cup GF frozen egg product 

1 1/2 cups milk or can evaporated milk 

1/4 tsp pepper (GF) 

1/4 tsp salt 

Directions:

Grease 2 quart baking dish. Arrange potatoes evenly in bottom of dish. 

Sprinkle with cheese, ham and green onion. In mixing bowl combine 

eggs, milk, pepper and salt. Pour this mixture over potato mixture in dish. 

At this point the dish could be covered and refrigerated for several hours 

and cooked the next day. Bake, uncovered, in 3500F oven for 40 to 

45 minutes or until center is set. Let stand

   Source: Gluten Free By The Sea, CCA Nova Scotia   

Ingredients: 

1/2 pineapple, chopped  

1 English cucumber, 1/4" sliced, chopped 

1/4 cup fresh cilantro leaves, chopped  

3 Tbsp lime juice

This fresh 'salad' pairs wonderfully as a topping on grilled salmon or chicken.

Directions: 

Toss all ingredients together, and season with salt and pepper if you like. Allow flavours to blend for about an hour, then serve at room temperature over salmon or chicken.

Source: glutenfreeclub.com 

Great served with tea, breakfast, or as a fun snack. It’s also a good dessert if you are looking for something that isn’t too sweet. 

Ingredients:  

2 cups gluten free flour mix (or 1 cup white rice flour, 1/2 cup soy flour &  1/2 cup tapioca flour)  

1 tsp GF baking soda  

3/4 cup sugar  

2 tsp xanthan gum  

1/2 tsp salt  

1 cup buttermilk 

1/4 cup vegetable oil  

1 large egg  

1 Tbsp cinnamon  

1/4 cup sugar   

Directions: 

In a large mixing bowl add the flours, baking soda, sugar, xantham gum, and  salt. Whisk together lightly.   

In a medium bowl add the buttermilk, oil, and egg. Beat with a mixer set on  medium until well combined.   

Add the wet ingredients to the dry ingredients. Mix together until combined.   

Mix the sugar and cinnamon together in a small bowl for the topping.   

Spray a loaf pan with nonstick cooking spray. Add half of the batter followed by half of the topping. Repeat with the rest of the batter and topping.  Take a sharp knife and run it through the batter in a swirling motion**. Bake at 350°F degrees for 45-50 minutes in the center of the oven, or until  done.

Ingredients: 

3/4 cup butter  

1 1/4 cups light brown sugar  1

/4 cup granulated white sugar  

2 tsp vanilla  

2 eggs 

1 Tbsp milk  

1/2 cup + 2 tablespoons brown rice flour 

1/2 cup + 2 tablespoons white rice flour 

1/2 cup tapioca flour 

1/2 cup cornstarch 

1  tsp  xanthan gum  

1 tsp baking soda  

1 1/2 tsp baking powder  

1 tsp salt 

1 ¼ cup mini chocolate chips

Directions: 

In a large bowl, cream butter and sugars. Add eggs one at a time, then add milk and vanilla.   

Whisk together dry ingredients in another bowl. Add dry ingredients to wet, and mix just until incorporated. Stir in the chocolate chips. Drop cookie dough by tablespoons onto a greased baking sheet. Bake at 375°F for 8 to 10 minutes, or until cookies are golden brown.

Source: glutenfreeclub.com