What are the best (relatively simple) gluten-free recipes you've made?

Crunchy Cornmeal Chili Chicken

3 tbsp cornmeal

1 tsp chili powder

1/4 tsp cumin

1/8 tsp each salt and ground black pepper

4 skinless, boneless chicken breasts

1 tbsp vegetable oil

Directions

In a pie plate, combine the cornmeal, chili powder, cumin, salt and pepper

Into this mixture, dip the chicken breasts, one at a time. Press firmly into the mixture, to get a good coating.

In a large frying pan, over medium-low, heat the oil.

Add chicken, and sauté until golden, and chicken feels springy – about 7-10 minutes per side.

Serve with salsa, and oven-fried potato wedges.

Baked Chicken With Herbs

2 tbsp lemon juice

1 tsp vegetable oil

1/2 tsp minced garlic

1/2 tsp dried parsley

1/2 tsp salt

pinch of pepper

2 skinless chicken breasts

In a baking dish, combine lemon juice, oil, garlic, parsley, salt and pepper.

Place chicken on top of herb mixture.

Bake, covered, at 375°F for 20 minutes.

Turn chicken and bake for another 30 minutes, uncovered, basting it twice.

Tossed Salad with Roquefort Dressing

Ingredients

1/3 cup olive oil

1 tbsp lemon juice

2 tbsp crumbled Roquefort

pinches of salt and pepper

8 cups mixed salad greens

Instructions

Whisk together olive oil, lemon juice, cheese, salt and pepper.

Toss with salad greens

Serve immediately.

Gluten Free Pancakes

Ingredients:

1 egg

1 1/4 cup buttermilk

2 tablespoon oil

1 tablespoon honey

1 1/2 cups brown rice flour

2 teaspoon baking powder

1/2 teaspoon baking soda

Directions:

In a bowl, beat the egg until it turns frothy. Pour in the buttermilk, oil, and honey and beat until all the ingredients are well-blended.

In a separate bowl, sift together the brown rice flour, baking powder and baking soda. Make a well in the center, pour in the egg mixture and mix well.

Lightly grease a frying pan and spoon about 2 tablespoons of batter for each pancake. Fry each pancake on either side till golden brown.

Spaghetti

Ingredients:

1 lb ground beef

25 oz. gluten free spaghetti sauce

1 lb gluten free spaghetti

2 tablespoons olive oil

1 tablespoon freshly chopped basil

3 oz. freshly grated Parmesan cheese

Cook gluten free spaghetti as per the directions on its packet. Drain well. Pour in a tablespoon of olive oil and toss so that the spaghetti is evenly coated.

Heat the remaining olive oil in a saucepan over a moderate heat. Add the ground beef and cook till browned. Pour in the spaghetti sauce. Sprinkle the basil and mix the sauce well.

Reduce the heat and simmer the sauce for about 15 minutes.

Pour the sauce over the warm spaghetti. Sprinkle grated Parmesan cheese on top before servi

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Almost anything rice-based is gluten-free, so it's a safe place to start. Be aware that most soy sauce has wheat in it and therefore gluten, unless it actually states on the bottle itself that it's GF.

My favourite GF recipe is simply meat and veggies. Make sure the meat doesn't come pre-marinated/pre-seasoned just to be on the safe side. Rub your favourite seasoning into the meat (if you don't have one, salt and black pepper is a simple place to start).

Chop up your veggies, season them to your liking (I use paprika, tumeric, and cinnamon, but it's a very personal choice) and put them in the oven to roast. Cook them as low and as long as practical.

You can grill the meat to your liking, or add a dab of butter and wrap it up in tinfoil and pop it in alongside the veggies to roast in its own juices. It ends up being very tender.

Buckwheat Beer!

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Gluten-free and YUMMY!

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