Wild Rice Recipes

wild rice

December 23rd 2013By Chef Laura Frankel


Veggie Liver Stuffed Mushrooms

vegan stuffed mushrooms

March 17th 2014By Tamar Genger MA, RD

Sabra only comes out with their Vegetarian Liver for Passover, so stock up while you can. It is really great on its own, on bread, matzo or crackers, but it also helps make the most delicious short cut stuffed mushrooms, you can't get easier than this fun and healthy appetizer that is gluten free and vegan.


Strawberries + Dark Chocolate = Dairy Free Dessert Perfection


Spaghetti Squash Bites

spaghetti squash bites

March 9th 2015By Tamar Genger MA, RD

This is the best recipe to keep on hand for a fun side dish or even a mid-day snack. Creamy and bite size and filled with flavor.


Salmon with Kale and Yogurt – Horseradish Sauce

Salmon with kale and yogurt-horseradish sauce

June 4th 2013By Gluten-Free Nosh

With salmon and kale, this powerhouse dish is nutritious and delicious. Lacinato (dinosaur) kale is more tender than curly kale. A yogurt-horseradish sauce provides a tasty kick.


Quinoa Pizza Dough

Quinoa Pizza Dough

January 16th 2012By Joy of Kosher

There are a few qualities that the serious pizza lover looks for in any crust. The outside should be crispy and browned, the inside airy and moist but with some chew and flexibility. These can be a little challenging to reproduce in a gluten free crust, but with the right ingredients it is possible to make a pizza crust every bit as good as a wheat based version! This recipe uses Quinoa flour to lend a great nutty taste and add some moisture to the dough. Supporting the Quinoa are Cornflour, Tapioca starch and Potato starch – a great combination in gluten free baking as they lend a little chewiness to the finished product without being tough or gluey like some gluten free breads can be. The sugar in this recipe helps with browning of the crust and adds flavor but it can be omitted, reduced, or substituted for another sweetener like honey. Make sure that the vinegar, cornflour and baking powder are all gluten free if baking for someone with dietary restrictions– all of these items can contain gluten.


Polenta Croutons


August 8th 2013By Tamar Genger MA, RD

Make gluten free polenta croutons out of leftover polenta and enjoy with soup or salad out of your hand. The flavor is unique for croutons and the crunch is very satisfying. You could make them by frying in oil, but this baked method is easier and lower in fat. Polenta is naturally whole grain and gluten free so everyone can enjoy.


Passover Chocolate Quinoa Cake


April 4th 2014By free.the.gluten

This gluten free, non dairy cake can be made on Passover and all year round and uses leftover cooked quinoa. Everyone that tasted it was shocked that it was gluten free and that it was made from cooked quiona - you must try it.


No-Bake Lemon and Blueberry Cashew Cheesecake

No-Bake Lemon and Blueberry Cashew Cheesecake

May 26th 2015By Melinda Strauss

What can I really say about this no-bake cashew cheesecake except that you will think you are actually eating dairy!


New Recipes Using Homemade Dried Falafel Mix

Homemade Dried Falafel Mix

December 12th 2013By Melinda Strauss


Linzer Tart

Linzer Tart85

March 3rd 2015By Paula Shoyer

This recipe may be the reason you buy a rolling pin for Passover. In a pinch, a wine bottle works very well. You can make this dessert with any flavor jam you like. Sometimes I spread a red jam on half the crust and apricot jam on the other half. I use a pastry cutter, a small fluted wheel on a handle, to cut the dough strips to achieve a ridged look, but you can use a knife instead. The crust requires 3 cups of three different kinds of ground nuts; if you do not have enough of one type, you can substitute another.


Introducing: Kosher Gluten-Free Flour Mixes!


October 5th 2010By Jamie Geller


Healthy Gluten-Free Snacks for Summer

mixed nuts

July 7th 2011By rlerner

Healthy snack ideas that happen to be Gluten free too.


Gluten-Free Matzo Balls

GF Matzo Balls85

March 17th 2015By Gluten-Free Nosh

Matzo balls are a favorite at Passover and any time of the year. But what to do if you are gluten-free and can’t have regular matzo or matzo meal, let alone matzo balls? While some gluten-free matzo ball mixes are available for Passover (my favorite is Lieber’s knaidel mix), they can be hard to find. Inspired by German potato dumplings, this recipe uses potatoes, potato starch and almond meal to make fluffy matzo balls — without the matzo. The result is gluten-free, non-gebrokts knaidlach that are fluffy on the outside, while slightly dense on the inside. Make sure to plan out this recipe in advance, as you’ll need to refrigerate the boiled potatoes ahead of time. A potato ricer works well here to finely shred the cooked potatoes, but you can them well by hand, too. When boiling the matzo balls, do so at a light boil, so vigorous bubbling won’t break up the delicate matzo balls. While you can make the batter ahead of time and keep it in the refrigerator, the matzo balls are best cooked close to serving time.


Gluten Free Tuna Casserole

gluten free tuna casserole

July 31st 2014By Linda Lebovic

When my daughter had to eat gluten free we thought we had to give up tuna casserole. No more. The whole family categorically likes this recipe even better than the traditional noodle tuna casserole. This Gluten Free tuna casserole is the best. I guarantee you will love this twist on the old favorite.


Gluten Free Red Velvet Cupcakes

Red Velvet Cupcakes

May 7th 2015By Orly Gottesman

There is no better way to get feedback on dessert than a dessert tasting party. Since I was a pastry chef even before I dove into my career as a creator of gluten free flour, I used to host many gluten free tasting parties for both gluten free and non-gluten guests. The focus of my first tasting party was cupcakes. I baked 10 different flavors of cupcakes with Blends by Orly Paris Blend, the Blend I created to prepare cakes and cupcakes. Cupcake flavors ranged from chocolate peanut butter and smores to simply delicious vanilla. The results from my anonymous feedback survey placed the red velvet cupcakes as the most popular flavor. Red velvet cake touts a good balance of flavors because it has a light chocolaty flavor without the ultra-rich character of dark chocolate. A great cream cheese frosting pulls it all together and makes for a beautiful and delicious Shavuot dessert!


Gluten Free Pumpkin Rugelach


February 20th 2014By Lisa Horel

Think of these two bite treats as a Jewish American fusion recipe made gluten free. Use your favorite pumpkin butter to make life a little easier.


Gluten Free Isn’t a Walk in the Desert Anymore


April 4th 2011By Chaviva Galatz

Matzo shmeared with deliciously fluffy cream cheese and some sweet preserves or jam is what Passover food means to me. That, and, of course, matzo pizza delicately baked and devoured within minutes. I haven’t been observing Passover long enough to really loathe the classic Passover treats, so I tend to find a sort of misplaced joy in these once-a-year concoctions.


Gluten Free Chicago Style Deep Dish Pizza

Gluten Free Chicago Deep Dish Pizza

May 14th 2015By Orly Gottesman

The first time my husband and I visited Chicago, he took me to Giordano’s Pizzeria just to make me take in the smells of the pizza. Even though he could no longer eat the deep-dish pizza, his former favorite dish, the smell was enough of an experience to satisfy his nostalgia for the days before celiac and kosher. Shortly after developing Blends by Orly, I was given the challenging opportunity to develop a gluten-free deep-dish pizza for a restaurant in LA. You can only imagine the excitement in my husband’s eyes (and mouth) when he dug his teeth into his first gluten-free deep-dish pizza. This recipe has a crusty outside and soft doughy inside. If you don’t want to make your own sauce, you can use jarred tomato sauce. This extra cheesy Gluten Free Chicago Style Pizza will impress all at your Shavuot table.


Gluten Free Butter Cookies

Gluten Free Butter Cookie

May 21st 2015By Orly Gottesman

Shortly after completing my studies at The Cordon Bleu in Sydney, I developed a line of “Orly the Baker” gluten free baked goods at a popular chain of restaurants in Arizona called Chompie’s. I introduced gluten free versions of all their most popular breads and pastries including bagels, challah, black and white cookies, butter cookies and rugelach to name a few. The butter cookies were my favorite items to make because I loved piping different shapes and sizes, and decorating the cookies with melted chocolate and multi-colored sprinkles. For Shavuot, you can pipe mini rosette shapes with green and red or pink sprinkles to symbolize spring flowers!