Gluten-Free, Dairy-Free, and Festive Recipes: The Search is On!

Me: How many years do you think we’ll stay up late on Christmas Eve making things for the kids?
Doug: Not long enough.

There’s something I could use your help with.

My family’s food diet is free of gluten and dairy, and normally that’s fine. This season though, surrounded by plates of cookies, hot chocolate, and sweet mercy, do Americans put cheese on everything? … well, it became a little hard to bear.

My standby recipes weren’t enough, and so I’m putting out a call for some family-favorite party food recipes that happen to be gluten-free and dairy-free. The kind where you could serve them to your guests who can eat anything, and you get to exclaim, “Wow, that’s delicious!” —  not “I guess that’s not bad considering it doesn’t have flour or butter in it.” Because I don’t want to settle for “that’s not bad” any more.

I know those recipes are out there, but as I’ve been trying to look away from PW’s cinnamon rolls, I haven’t seen very many lately. Surely you can help me, right?

Here are the guidelines: No butter, no milk, no cream, no cheese, no white or wheat flour, or any other gluten or dairy food. Sugar is allowed in moderation. Eggs are fine, so are nuts. Bacon is highly favored and receives bonus points.

Do you have any party food recipes you could give? Share a gluten-free, dairy-free recipe (or link to one) that you can personally vouch for in the comments, and I will be so grateful.

My goodness, so many helpful responses and ideas! Thank you!

About Rachel

I write about practical tips that will help you simplify at home. Connect with me on Pinterest and Twitter.


  1. This is an oldie but a goodie – never fails when I serve it at parties. Prunes wrapped in bacon, cooked until bacon is crispy. Even better if the bacon is honey cured or drizzled with a little bit of maple syrup, it caramelises.

  2. hey..not a recipe as such, but have you tried looking at south indian cuisine..with a focus on rice (instead of wheat for carbs) and coconut milk(instead of dairy for creaminess), veggies, and meat it well fits your rules. I would start with mangalorean and kerala cuisine-both fairly well known- before moving on to more exotic stuff.
    The Suriani Kitchen by LAthika George is a great resource
    and is a blog I just found that seems to explore mangalorean food..enjoy!
    chicu´s last post…Merry Christmas!

  3. We do the same as above, but use dates instead of prunes. We also tried out a few appetizers from Jamie Oliver for Christmas and one of them would fit your bill. Take Bresaola (an Italian cured beef) and smear a little mustard on, then add a pinch of coleslaw (we used a dairy free one) in the middle, add cornichons on top, wrap and hold together with a bamboo stick. Finish with a small drizzle of extra virgin olive oil and a bit of lemon juice. Both got a “Wow, that delicious!”
    Monica´s last post…Happy Holidays

  4. I imagine this time of year must be hard…
    If it’s of any consolation, in italy it’s quite easy to find glutine free food… I have a specialized shop in my town that has all sorts of baked goods.
    The only recipe that pops in my mind right now is the Merangue… it’s just sugar and egg-white.
    I like the blog above… Hope it helps! :)

  5. Is there a ketchup that your family can use or a comparable tomato product?

    Are water chestnuts allowed?

    1 can water chestnuts
    1 lb bacon (each strip cut into 3 pieces)

    wrap each piece of bacon around a water chestnut, secure with a toothpick. Place on a cookie sheet. Bake 350 for 30 min, draining grease as needed.

    Make a sauce of equal parts ketchup and brown sugar
    and spoon over the bacon/chestnut thingies :>), then bake another 10 minutes or so.

  6. Please forgive me for asking, but would something like Mochi (it’s described as “glutinous” but it’s sweet brown rice) still count as gluten for your diets? I ask because I know at least 2 people sensitive to gluten who are able to eat mochi.

    We buy ours frozen at our local natural food store. Our favorite is the cinnamon raisin, and we eat it like a yummy dessert or breakfast treat here. My friend’s son puts pure maple syrup on his. YUMMMY!

  7. There are a few other bloggers out there who are also dairy/gluten free – try Emily at – she is a trained chef who usually eats vegan and gluten free – she has loads of recipes that might fit (see the recipes tab at the top). Also the Paleo diet (caveman!) is largely gluten and dairy free, try for some recipes.

    Sorry this wasn’t more specific, holiday recipes differ a lot between the UK and the US so didn’t want to suggest anything silly! Both those sites seem to have good stuff though – I’ve made several of Emily’s recipes and all are delicious!

  8. I’m currently dairy free, because my 6 month old son is sensitive to milk proteins (I’m breastfeeding). My mom whipped up a “concoction” (as she called it) of sweet potatoes for our Christmas dinner. Mashed sweet potatoes with vanilla soy milk, cinnamon, and brown sugar. They were yummy!

    I’ve also been eating hummus with pita crackers for parties (dairy free – not sure about gluten). I also found summer sausage that was dairy free, which can be paired with dairy/gluten free crackers (assuming those are available).

    Another party food idea might be bruschetta – chopped tomatoes with herbs in olive oil on dairy free/gluten free bread.

  9. Since my husband has Celiac disease, our house is mostly gluten-free. My son and I don’t have a problem, so we still eat wheat bread and other things. However, the family meals I make are always gluten-free.

    I wanted to share this great little cookie recipe with you. It doesn’t sound that great, but it makes a fantastic little treat.

    1 cup peanut butter (gluten-free)
    1 cup sugar
    1 egg

    Heat oven to 350.
    Mix together until crumbly. Form into balls and place onto lightly greased cookie sheet. Slightly flatten with a fork. Bake for 7-8 minutes (depending on the size of the cookies and variations in ovens). Watch carefully. They burn easily.

    Also, sometimes I mix things up a little by substituting 1/2 cup of white sugar for brown sugar. You can also add nuts or chocolate chips. I sometimes add a Hershey’s kiss after they are baked.

    I don’t think anyone will even realize this cookie is flourless.


    • This is the recipe that I came to suggest! I am GF and DF also, and I just found these last week. So nice to eat a cookie that tastes “normal” after so long!! The only difference in my recipe is I add a teaspoon of vanilla. And you can put a bit of jam on top if you can’t find chocolate that is dairy free right then.

      Easy and quick, and not a soul realized they were flourless.

      • I was going to add this recipe, it’s so easy the kids can make the dough! My husband is Celiac and these are delicious and soooo simple. Try these brownies, they are wonderful too.

        Hazelnut Brownies with Chocolate Icing

        1 cup hazelnuts ground to consistency of cornmeal
        ¾ cup Flour or Gluten Free Flour mix
        ½ cup sugar
        ½ tsp salt
        ¼ cup butter or margarine
        6 semi-sweet chocolate squares, 6 oz.
        2 eggs
        ¼ cup butter or margarine
        ¼ cup cocoa
        ½ tsp vanilla
        2 cups powdered sugar
        3-4 Tbsp milk or rice or soy milk

        Butter an 8″ square pan and dust with cocoa.
        Coarsely grind hazelnuts with flour, sugar & salt in the food processor. Set aside.
        In a saucepan or microwave, melt butter. Remove from heat and add chocolate squares in pieces. Mix with a wooden spoon until melted. Add eggs, one at a time. Add the hazelnut preparation and mix.
        Pour into the pan and smooth the surface, as it will be very thick.
        Bake at 350F 15 to 20 min. Let cool before icing.
        Melt the butter, add cocoa and vanilla. Incorporate the powdered sugar & milk (add sugar in 3 batches and milk in 2). Mix until smooth.
        Spread onto the cooled brownies. Cut into 1″ squares.

    • This is a great and so rediculously easy cookie! Its def a must try.

  10. What about just a big pot of chili, black bean or other hearty soup and this awesome banana-polenta cake? You can put out whatever fixin’s for the soup and let people top as they please. (Disclaimer: we have no dietary restrictions in my house, but I LOVE this polenta cake and make it with the instructions at the bottom to make your own flour rather than using a purchased mix)

  11. We just found out that my youngest son is allergic to dairy, wheat, and eggs on the 21st. Not much time to prepare for the Holidays and I haven’t made many recipes yet. But last night I made PW’s BBQ Meatballs with rice milk and rice flour. Never told my hubby that they were gluten/dairy free. They were yummy. A big batch would be great party food. Who doesn’t like meatballs?

    I’m going to be checking back for comments, hopefully I can get some more ideas too!

  12. Have you ever tried Stephanie O’Dea’s recipes? Her recipes are all for a slow cooker, but are easily adaptable to the stove top too. Every recipe is gluten free and many are dairy free as well, definitely worth a cruise through her website! I’ve made many of her recipes and everyone has turned out fabulously! Good luck!

  13. If you search for Jain cuisine on the web, you will find dairy free, gluten free recipes. Also, most Indian cuisine consists of dishes which go with rice and other gluten free ingredients, which are spiced to bring rich flavor.Most of these dishes can be cooked dairy free too. Check out Tarladalal dotcom.

  14. Kristin @ Peace, Love and Muesli says:

    I’m in Canada and yes, cheese on everything! I also eat gluten free and it has been especially hard this past week. I’ve been enjoying the gluten free girl’s ( newest cookbook. Not all dairy free recipes but I don’t think my favorite ones use any.
    Maggie @ she let them eat cake, has great recipes. She has developed them herself. She also links up to other gluten-free/ dairy-free blogs.
    Jeanne @ art of gluten free baking is a very experienced gluten free cook I use her all purpose mix in all my baking and I have had great success.
    My blog has some recipes that you might like. I do use butter and cheese. Coconut oil is a very good substitute for butter and you can always just skip the cheese. I am certain nobody needs that much anyways!
    Hope that gives you some helpful ideas.

  15. Karen (Scotland) says:

    How about avoiding recipes as such and just going for platters of yummy stuff that are pricier/more unusual than you’d normally buy? Smoked salmon, olives, sunblush tomatoes, continental meats, that sort of thing?

    And I second what the first commentor said and experiment with Asian cuisine. Maybe tone down the burny spices and up the warming spices like ginger and cinnamon to get the festive flavours?

    Good luck! We can eat anything so we’re not restricted in anyway and I can’t imagine what a pain it is when the stuff you can eat, yummy though it is, just doesn’t “feel” right during the party season. My only restrictions are when I’m following Weightwatchers and I still feel tempted by mince pies. Which I don’t even like.

  16. I don’t have a recipe for these per se, but I’m sure you can find one easily enough. When you said bacon, the first thing that came to mind was bacon wrapped asparagus. Yum! (Though admittedly, not the same as cinnamon rolls!) And that made me think of the delicious asparagus beef rolls at one of my favorite restaurants. I believe it’s just beef strips marinated in teriyaki, wrapped around a few short asparagus spears and baked. Good luck!

  17. is a great resource for amazing looking food! She is a vegan baker who frequently makes gluten-free food as well.

  18. I haven’t tried this one from Whole Foods, but it’s in my “to try” folder. Hope it helps.

    Lemon Treats (from Whole Foods)
    Makes about 18
    Tart lemon, nutty walnuts and sesame seeds, rich coconut and smooth, sweet dates come together to make these delightfully refreshing treats.

    1 cup chopped pitted dates
    1 cup raw walnuts
    1 cup sesame seeds
    1/4 cup lemon juice
    2 teaspoons freshly grated lemon zest
    1/2 cup unsweetened dried coconut flakes

    Place dates, walnuts, sesame seeds, lemon juice and zest in a food processor. Pulse and blend until completely mixed. The mixture will be slightly sticky. With dampened hands, roll tablespoons of the mixture into balls. Roll in coconut and chill until ready to serve.

    Per serving (1 lemon treat/31g-wt.): 140 calories (100 from fat), 11g total fat, 2.5g saturated fat, 4g protein, 10g total carbohydrate (3g dietary fiber, 7g sugar), 0mg cholesterol, 5mg sodium

  19. I just had the best candies at a friend’s house for the holidays. “Mashed Potato Balls” Here is a similar recipe:


    Read more about it at,177,147184-231192,00.html
    Content Copyright © 2010 – All rights reserved.

    3/4 c. mashed potatoes
    (homemade or made from instant mashed potato puffs)
    1 lb. flaked coconut (about 4 c.)
    1 lb. confectioners’ sugar (about 4 3/4 c., sifted)
    1 tsp. almond (or vanilla) extract
    Dipping chocolate (for coating)

    Combine ingredients except dipping chocolate; drop by heaping teaspoonsful on waxed paper. Roll in balls; refrigerate 1/2 to 1 hour. If mixture is too soft to form balls, refrigerate first, then shape balls. Dip balls in coating, turning to coat on all sides. Keep chocolate over hot water while dipping candy. With tongs or fork, lift balls out of chocolate on waxed paper or cake rack. Place candies in refrigerator to harden. Makes about 5 dozen candies.

    It sounds really weird, but it tastes amazing! I would try that or maybe chocolate coconut macaroons. They are delicious and don’t have bad stuff in them. My mom used to make the bacon-wrapped water chestnuts also with chili sauce and Miracle Whip instead of ketchup. I would definitely try those.

  20. This one would be easy to customize and leave out the feta on some of them. They are really pretty.

    Greek Salad Skewers

    •Black olives, pitted
    •Feta cheese, cubed
    •Cherry tomatoes, washed
    •Mini Cucumbers, sliced into 1/2 inch rounds
    •olive oil
    •dried oregano
    •short wooden skewers
    1.Toss feta with a drizzle of olive oil and a pinch of dried thyme.
    2.Assemble skewers by sliding an olive, cucumber round, and cherry tomato onto the stick. Finish with the square of feta so that it stands upright; here the feta acts as a base. Repeat until you have the desired amount of appetizers.
    3.Drizzle with more olive oil if you like and serve.

  21. Have you ever read “Hungry For The Truth” blog? She posts recipes, not all may be what you need, of course… But, please take a look here.

    And would you please say that ‘Aunt Amelia’ sent you…? Please and thank you.
    “Aunt Amelia”´s last post…Merry Christmas

  22. Here’s another one:
    Sweet potato garlic spread

    3 small or 2 large sweet potatoes (~4 cups)
    2-3 cloves garlic, minced
    1-2 Tbs. extra virgin olive oil
    1 1/2 tsp lemon juice
    1/2 tsp oregano
    1 Tbs chopped fresh parsley
    salt and pepper to taste

    Bake sweet potatoes until soft. I like to simply scrub the skins, place the whole potatoes on a cookie sheet or baking dish, and bake along with another meal I’m making sometimes a day or two before I need to make the appetizer recipe. If baking alone, 400F for 45-60 minutes should do the trick, depending on the size of your sweet potatoes. Cool completely, then peel and place into a medium bowl.

    Mash somehow or another: a hand blender is my favorite, but you could use a food processor, a potato masher or even a sturdy fork.

    Optional step: sauté the garlic in the olive oil over low heat until aromatic. I usually choose to skip this step and just go with fresh for the immunity-boosting properties of raw garlic.

    Add garlic, oil, and all the other ingredients to the mashed sweet potatoes and mix until uniform. You can adjust the garlic to taste: more for adults who love it and less for children. Keep in mind that the intensity of the garlic will increase quite a bit, even if the spread only has to wait in the refrigerator one night. I like to add a bit extra lemon juice, because that zing gives the whole dish something special to talk about.

    Tip: Plan to make homemade chicken stock the same week you need to take this dip somewhere so that you can buy one bunch of fresh parsley without waste.

  23. Oh, and precious pictures too!

    Happy New Year’s hugs…
    “Aunt Amelia”´s last post…Merry Christmas

  24. OK. I really need to stop, but here’s one more:
    Cinnamon and Vanilla Walnuts
    1 egg white
    2 teaspoons of cinnamon
    1 teaspoon of vanilla extract
    1 teaspoon of salt
    1/3 cup of rapadura, sucanat, maple sugar, or palm/coconut sugar
    2 1/2 cups of walnuts

    Preheat the oven to 300 degrees (the rack should be in the middle of the oven). And either lightly coat a cookie pan with coconut oil or butter or cover with parchment paper.

    1)Lightly beat the egg white with a whisk (just until a bit foamy). Add the cinnamon, vanilla, salt and sugar. Stir in the walnuts, coat the walnuts well.

    2) Remove the walnuts with a slotted spoon (allowing extra coating to drip out), and place on the cookie sheet. Spread out on the cookie sheet so that the nuts aren’t touching for the most part. Place in the oven for 25 minutes.

    3) Remove from the oven and cool for 20 minutes. Serve or store in an airtight container for up to two weeks.

  25. We are in that place too – with NO sugar….
    I make these and they are surprisingly wonderful. You can make a little or a lot. The proportions are 2 ripe bananas to 1 egg. I use 12 ripe bananas and 6 eggs, puree furiously in the food processor, pour into large heated lasagna pan, seared with butter to prevent sticking, bake at 350 degrees F for about 30 minutes, or until firm. Cut these into squares and serve warm or cold, serve plain or with peanut butter….they are amazingly good. A hit of sweet but not too sweet. You can also make pancakes with this recipe…divine:)

  26. You might try these recipes
    some like the pumpkin loaf she has published previously on her site. I have made the allergy free version and the “normal” version-both were good.
    Gluten Free Girl ( has recently done a series on holiday baking. first post is here ( where she explains the flour mix they use. Most of the time the recipes aren’t dairy free but hopefully knowing they already work gluten free would make them easier to do the dairy free adaption. The same person also has a pork centric blog at (That one is official blog of the National Pork Board but the content is still very good.)

    • Rachel, you warm my heart with the kind comments on my pumpkin bread. It makes me happy to see when others have enjoyed the recipes of my labor, so to speak.

      I have about two dozen free recipes on my ColorJoy blog archives under the Recipe category here:

      Most of my recipes are gluten free and vegan. In my case, I have a long list of allergies/sensitivities which include xanthan gum, nuts, corn and other ingredients common to commercially baked “safe” foods. I had to invent my own recipes.

      Tuesday we had pumpkin soup and quick buckwheat bread for dinner, from those archives. My Habibi Brownies go over well in big crowds, and are not as sweet/sticky as some other brownies (though they contain sugar).

      I hope some of my recipes might help some folks reading here. It can feel SO alone at times, being unable to eat like others.
      LynnH´s last post…Holiday Tablescapes- Feasting the Eyes

  27. I’d recommend checking out Some of her recipes have flour, but some don’t. You can browse her recipes and find ones that work for your family. Your website is very inspirational! It encourages simplicity without deprivation. Thank you!

  28. the cottage child says:

    I feel so fortunate that we don’t have to worry over allergies, but I find that in my late-late-late-late thirties (ahem) that I am having to watch all the things you mention just for general fitness reasons. I’m hooked on a black bean-poblano dip (it’s a weight watchers recipe). I use it instead of salad dressing, as an accompaniment to chicken, eggs, etc. It’s light but satisfying, and has gotten great response at parties.

    And you’re right – there is cheese on/in/around EVERYTHING.

    2 cup(s) poblano chile, fresh, seeded, deveined, chopped (about 4 medium)
    14 1/2 oz canned black beans, rinsed and drained
    1 cup(s) cilantro, fresh, leaves
    1 tsp table salt
    1 cup(s) scallion(s), chopped
    1 cup(s) tomato(es), chopped
    2 Tbsp fresh lime juice

    * Combine all ingredients in a food processor or blender; process to desired consistency. Yields about 1/4 cup per serving.

    Happy New Year!

  29. These are always a favorite at parties, and so easy. Kids love them!

    Skillet Cookies


    1 cup chopped dates (I used 10 ounces)
    1 cup sugar
    3 tablespoons butter (I use Earth Balance Soy Free, which is also dairy free)
    1 egg, well beaten
    1/2 teaspoon vanilla
    2 cup crisp rice cereal
    3/4 cup pecans
    1 cup flaked coconut


    Mix dates, sugar, butter and egg in heavy skillet. Melt over low heat; cook for about 5 minutes on low heat, until bubbly. Remove from heat; add vanilla, rice cereal and pecans. When cool enough to handle, roll into small balls and roll in coconut.

  30. Wow, what great responses. I have been struggling as well the past few week with multiple newly diagnosed food allergies. Have you thought about making mini brownie cups from a gluten free mix and filling them with cool-whip (which is dairy free) and topped with strawberries or another yummy fruit?

  31. I don’t have a specific recipe at hand, but I’ve made black bean brownies in the past and got rave reviews, while no one could guess the secret ingredient. They use black beans instead of flour, and you can easily use oil instead of butter. I think a quick Google would get you several versions of the recipe. I found one on a blog a while ago and adjusted it, amping up the oil, eggs, and sugar (I use Rapadura). I thought they were a little bland with less of these ingredients, but once you start dumping in large amounts of cocoa, there’s no black bean taste at all; they’re just silky and rich. I also love that these serve up a fair bit of protein…I’ve even used them as breakfast bars in a pinch.
    Elizabeth´s last post…A Tale of Cream Cheese Frosting

  32. We tried out these gluten free Sweet Potato Biscuits from Bon Appetit –
    Unplanned Cooking´s last post…Decisions- decisions… how to site a home

  33. Kids With Food Allergies is an amazing resource for support and recipes.
    Emily´s last post…Gratitude Garland

  34. How about spring rolls? :-)

    The spring roll wrappers are gluten and dairy free – made from rice flour, salt, and water.

    They are easy to make but look and taste great as a party appetizer. You can also change up the fillings from vegetarian to I suppose…bacon!!!

  35. Anna over at has a child with dairy allergies, so lots of good dairy free recipes there, plus it’s a lovely blog to browse.

  36. Do you know about Cybele Pascal’s baking book? All the recipes are free of all the top 8 allergens and the ones I’ve tried have been very good!
    Alison´s last post…Learning to Give

  37. Oooh that’s a hard one.

    My one thought is my favorite Christmas treat – Chex Muddy Buddies – could easily be modified. A puffed rice cereal, dark chocolate (that’s ok, right?), peanut butter, a butter substitute like Earth Balance, vanilla and powdered sugar and you have the best snack ever. Pop it in the freezer for additional crunch and yum.

    Here’s the original recipe:
    Kait Palmer´s last post…My Ammah Gets a Christmas Surprise

    My good friend Karen has a wonderful cookbook that has all gleuten free gourmet recipies. You might like to try that.

  39. Here’s my bacon-wrapped water chestnuts recipe:

    2 5 oz cans water chestnuts
    1 pkg bacon

    Soak water chestnuts in 2-3 TBSP soy sauce, 2 TBSP brown sugar and 1/4 tsp pepper for a few hours.

    Slice bacon in halves or thirds (thirds work fine for me). Wrap around water chestnut and secure with toothpick.

    Bake at 350 until bacon is crisp.

  40. This isn’t a sweet, but it was the most popular soup at a soup swap. I made it and it was easy and popular with kids (just not mine!!). Especially popular with my young friend who has milk allergies!


    PS I will look for my coconut macaroon recipe, too— that one has eggs, but is wheat and dairy-free and won raves at last year’s Christmas party….

  41. Ooh, this is a toughy for me. Of course, I love anything with bacon!! BLT Bloody Mary’s I can help ya with. I also have a recipe for a Vegan and Gluten-free Banana Bread and I add a dash of cayenne for a little sweet and spicy kick but this is not really considered festive, party food.

    Giving it some thought. Like the challenge!

  42. I believe that General Mills has a site for gluten free recipes.

  43. Rice dish
    is my fall back when there is no other idea that comes to mind.

    Beans, onions, tinned tomatoes and ham in the crock pot is another of my favourites that might work for you.
    Shelley´s last post…Merry Christmas!

  44. Bacon wrapped little smokies are always a hit. Sprinkle with brown sugar and bake at 350 for 45 min to an hour.

  45. Laura Kelly says:

    Gluten Free Brownies

    8 egg whites
    1 cup Vegetable/ Canola Oil
    2 teaspoons vanilla
    2 2/3 cups granulated sugar
    1 cup unsweetened cocoa
    2 1/2 cups Gluten free all purpose baking flour
    ½ teaspoon Xanthan Gum
    1/2 teaspoon salt
    Confectioners’ sugar (optional)
    How to make Cocoa Brownies
    Heat oven to 350°F.
    Oil bottom of 9×13-inch pan.
    Set aside.
    Place egg whites in large bowl.
    Beat with spoon until slightly frothy.
    Add vegetable oil and vanilla.
    Mix thoroughly.
    Stir in sugar and cocoa.
    Mix well.
    Stir in flour and salt until blended.
    Pour into pan.
    Bake at 350°F for 28 to 32 minutes.
    Do not overbake.
    Cool completely on wire rack before cutting.
    Sprinkle with confectioners’ sugar, if desired.


    6 tablespoons margarine, softened
    1/2 cup cocoa
    2 2/3 cup powdered sugar
    3 tablespoons almond milk
    1 tablespoon cold brewed coffee
    1 teaspoon vanilla extract

    In small mixer bowl combine all ingredients; beat to spreading consistency. Add more milk if necessary.

    Makes enough frosting for 9 X 13 size cake.

  46. I am dairy-gluten-(and a lot of other stuff) free… my family isn’t, so, it’s really tough to cook for everyone. If I could recommend ONE cookbook (for treats especially – but there are some savory items as well…) it would by THE FLYING APRON COOKBOOK. Check for it on Amazon. It is a beautiful book and has gluten free, vegan recipes for cookies, cakes, pastries, breads, doughs and crusts. Every recipe I’ve tried has come out wonderful. It’s a whole-foods book, so there aren’t any weird ingredients like tapioca starch or xanthan gum, just whole foods. Also, she only uses unrefined sweeteners as well! Best allergy-free book ever! :) Good luck!
    Ami´s last post…Tips for a new year of blogging

  47. I have a couple good recipes for you. This first one I made with gluten-free flour (I used Bob’s Red Mill, but any GF flour will work), and the people at church loved them. I had a few women ask me for the recipe.

    Pumpkin Chocolate Chip Cookies

    Mix the following ingredients well:
    1 15 oz. can of pumpkin
    1 cp. crisco vegetable oil
    2 cp. sugar
    1 tsp. vanilla
    2 eggs

    Mix in a separate bowl:
    4 cp. GF flour
    1 tsp. xanthan gum (if the flour does not already have it)
    1 tsp. baking powder
    1 tsp. salt
    2 tsp. baking soda
    2 tsp. cinnamon

    Add flour mixture to pumpkin mixture and mix
    Add 2 cps. chocolate chips and stir.
    Spoon cookie dough onto cookie sheets in tablespoon-fulls.
    Bake at 350 for 10 min.

  48. Well, I had another one for you, but I just realized it has butter. I recommend Carol Fenster’s books, though, for good GF recipes.

  49. Two ideas came to mind immediately –
    Guacamole and salsa with corn chips (or rice-chips) – red and green is festive, right?
    Shrimp with cocktail sauce – we can’t have a New Year’s party without them!

    These are two gluten and dairy free party appetizers that don’t require you to substitute or skimp on any of the ingredients.

    And just to throw a bacon recipe in there – bacon-wrapped scallops or bacon-wrapped shrimp.
    Rachel´s last post…Better than Christmas – 2011 Fedco Seed Catalog

  50. Jennifer B says:

    So thankful you asked this question and for the responses! Due to husband’s thyroid health, we started a gluten-free/dairy-free diet in our home in November… and the holidays have been so difficult. I actually started searching for recipes for New Year’s Eve and Day, hoping I could find foods to make it special. Thank you!

  51. Hi!
    I’m single with no kids but I still love your site. I have celiac myself, so with kids I am sure its tough to keep snacking things about. And I’m sorry to not to have seen this post sooner, so when you can go check out (gluten, dairy and even vegan) (cookies, not sure if only GF options) also, seek out the magazine Living Without if you have not already.

  52. OK, 1 more! Here’s a recipe for hot cocoa. Once you try this, you won’t ever use that nasty powdered stuff that comes in the little packets. There’s no turning back.

    1/2 cup sugar
    1/4 cup HERSHEY’S Cocoa
    Dash salt
    1/3 cup hot water
    4 cups (1 qt.) almond milk
    3/4 teaspoon vanilla

    1 Stir together sugar, cocoa and salt in medium saucepan; stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 2 minutes. Add milk; stirring constantly, heat to serving temperature. Do Not Boil.

    2 Beat with a whisk until foamy. Serve with whipped “cream” if desired. Five 8-oz. servings.

    Best Dairy-free whipped “cream
    Place a can of coconut milk in the refrigerator over night (I like Thai Kitchen best.

    To make whipped cream, place your cold coconut milk into a bowl and put your mixer on the highest speed it will go. This takes a little longer than regular whipping cream, but it will eventually whip into nice soft peaks, similar to cool whip. Just add the sweetener of your choice and a little vanilla.

    This has a barely noticeable coconut flavor, but the wonderful texture of real whipped cream.
    Leah´s last post…Kitchen Linky Party

  53. Forgive me if someone has already mentioned this: I do have recipes that I like but this woman’s culinary skills are far superior. Soon enough you’ll have a new recipe notebook. :-) Denise

  54. Oh and I forgot to mention the crockpot lady– She is gluten free, but some recipes do have dairy. Just skip those. I think it was two years ago that she used her crockpot everyday of the year and blogged the journey. Now she has two books written. Blessings, Denise

  55. water chestnuts wrapped in bacon….bacon!!! Yum!

  56. I read through several that mentioned wrapping bacon and baking. I’ve seen bacon wrapped around single green beans and baby potatoes. Both are delicous and fit your rules. God bless!

  57. Vermontmommy says:

    Bacon wrapped dates. Just wrap a date with a slice of bacon and bake at 375 till crisp. Careful, they are addicting.

  58. Soooo good! I have used several substitutes for the spelt flour (I’m GF as well) but I kept the recipe intact in case you have your own method for battering tempeh. Serve with a mango salsa (spicy mango salsa if you’d like)

    Coconut tempeh


    1 block tempeh, cut into bite size chunks
    2 cups shredded coconut
    ¼ – ½ cup canola oil
    1 batch dosa batter (see below)


    2 cups filtered water
    2 bay leaves
    1 tbsp. garlic powder
    2 tbsp. sea salt

    1. Mix marinade ingredients in a small bowl and pour over cut tempeh. Let marinade at least 2 hours.
    2. Put tempeh into a large bowl and discard marinade.
    3. Pour dosa batter over tempeh and stir to coat each piece.
    4. Lay out coconut on a baking sheet and coat each piece of tempeh with coconut, pressing it gently to make sure it sticks and each piece is covered.
    5. Let tempeh sit in fridge for 30 minutes to set
    6. Heat oil in saucepan over medium heat and gently drop tempeh into oil. Cook until golden brown. Drain on paper towels and serve with a wedge of lime and mango salsa.

    Dosa batter


    1 cup light spelt flour
    ½ tsp. sea salt
    ½ tsp baking powder
    ½ tsp. curry powder
    ½ cup plain soymilk
    ¾ cup water
    3 tbsp. sunflower oil

    1. Combine dosa dry ingredients into a bowl.
    2. Gradually add soymilk and water and whisk until smooth.

    • Real south Indian dosas are made without any flour (truly gluten free and you don’t have to substitute!). My mother-in-law is Indian and she makes them like this:

      You don’t have to use ghee, oil works fine (although I’ve heard that some people who can’t have dairy are able to tolerate ghee – it’s clarified butter).

  59. I’m so thankful you brought this subject up. I have just been diagnosed with wheat, oat, and barley allergies so I am eating gluten free. I also am looking for something fun to take to that New Year’s Eve party!

    How about homemade carmel popcorn (with nuts?) Popcorn is naturally gluten free and if you made it yourself it would be quite special!

  60. Howdy!

    I am also GF/DF and I’d like to share with you my favorite snack/party recipe! These are little warm doughy cheesy puffs of bread and yes, they can be made gluten and dairy free. These were one of my favorite things in the world before I discovered my food allergies, and with a few modifications, amazingly they translate perfectly to GF/DF. Just substitute in Bob’s Red Mill GF flour, non-dairy butter and Daiya Vegan cheese (mozzarella style). They dough can sometimes be a bit tricky…like it says in the recipe, if the peaks are too stiff and another egg white.

    I hope you enjoy!

    Gruyère Cheese Gougères

    Gougères are a classical preparation often served at wine tastings in France. The puffs are made from a savory pâte á choux, or cream puff dough-flavored here with Gruyère. They are best served hot out of the oven, offering that creamy-dough gratification. Don’t add the cheese and seasoning, and the puff is a base for a dessert.

    NOTE: Use Bob’s Redmill All Purpose flour, Earth Balance non dairy butter, and Daiya vegan cheese for Gluten Free/Dairy Free Gougères. **May require additional egg for GF/DF recipe.

    1 cup water
    7 tablespoons (3-1/2 ounces) unsalted butter
    1 tablespoon kosher salt, or more to taste
    Pinch of sugar
    1-1/4 cups (5 ounces) all-purpose flour
    4 to 5 large eggs
    1-1/4 cups grated Gruyère (5 ounces)
    Freshly ground white pepper

    Preheat the oven to 450 degrees F. Line two baking sheets with parchment paper or Silpats.

    In a medium saucepan, combine the water, butter, salt, and sugar and bring to a boil. Add all the flour all at once, immediately reduce the heat to medium, and stir with a wooden spoon for approx. 2 minutes, or until the mixture forms a ball and the excess moisture has evaporated (if the ball forms more quickly, continue to cook and stir for a full 2 minutes).

    Transfer the mixture to the bowl of a mixer fitted with the paddle and beat for about 30 seconds at medium speed to cool slightly. Add 4 eggs and continue to mix until completely combined and the batter has a smooth, silky texture. Stop the machine and lift up the beater to check the consistency of the batter. The batter in the mixing bowl should form a peak with a tip that falls over. If it is too stiff, beat in the white of the remaining egg. Check again and, if necessary, add the yolk. Finally, mix in 3/4 cup of the Gruyère and the
    seasoning of salt and white pepper.

    Fill a pastry bag fitted with a 3/8-inch plain pastry tip with the gougère batter (or large ziploc bag, cut off corner of bag after it is filled). Pipe the batter into 1-tablespoon mounds on the baking sheets, leaving about 2 inches between the gougères as the mixture will spread during baking. Sprinkle the top of each gougère with about 1/2 teaspoon of the remaining grated cheese and bake for 7 to 8 minutes, or until they puff and hold their shape. Reduce the heat to 350 degrees F. and bake for an additional 20 to 25 minutes. When the gougères are done, they should be a light golden brown color. When you break one open, it should be hollow; the inside should be cooked but still slightly moist. Remove the pans from the oven and serve the gougères while hot.

  61. A really quick and easy recipe I am making at the moment that tastes a bit like a macaroon

    4.5 cups dessicated coconut
    1/4 cup honey
    3 large eggs (lightly beaten)

    Mix all ingredients together. Roll a teaspoon of mix into a ball. Place on prepared baking tray and flatten slightly.
    Bake for 20 mins or until golden brown, soft and chewy in oven at mod temperature.

    Leave on tray to cool.

    Also a really good blog for gluten free recipes is She also has a couple of books.

    Good luck and I hope you find some recipes you like.
    Janine´s last post…MERRY CHRISTMAS

  62. I have a GF dd and a DF ds so cooking to both of their needs while still satisfying the rest of the family was a real challenge for me until I came across

    The author is a minimalist with a 5 ingredient (often 10 minute) pledge. She makes many of her recipes GF, many are also DF, and she usually offers substitutions for different dietary requirements. Here are 2 of our favorites…
    carrot cake, super delish and is GF and DF

    peanut butter chocolate brownies GF and DF

    I have cooked almost exclusively from her archives since discovering her blog!

  63. Hi! I haven’t looked at the other comments so this may have been suggested but what about baby quiches? Egg, Zucchini… you may need to substitute some things but when the main ingredient is egg i think they’d be good.
    here is a link to a vegan gluten free blog where they post all their recipes:

  64. One of my favourite salads is Som Tam:
    1 green papaya (a long, thin one is best)
    handful roast peanuts (roast your own is best)
    Per plate you need:
    2 green beans
    1 tomato
    2 tsp palm sugar
    2 tsp fish sauce
    1 juice of lime
    3 tsp tamarind paste water
    1 clove garlic
    2 tsp dried shrimp (not essential)

    Soak tamarind in hot water & stir. When it is well mixed, spoon your requirements off the top.
    Crush the garlic first in the mortar, then add shrimp, peanuts, beans and sugar (IN THAT ORDER). Add the rest of the stuff except the papaya. Mix and crush together well. Add the papaya and mix & crush together well.

    For dessert cubes of cooked pumpkin in a coconut milk go down a treat…. or there is a family fave pavlova (although usually this soft meringue is served with cream, a substitute can be used such as soft tofu) topped with fresh fruit.
    angelvalerie´s last post…children in our world…

  65. Thank you for this post – my daughter is dairy free and wheat free as well. I look forward to reading the comments.

  66. Ghirardelli brand semi-sweet chocolate chips are dairy free though I’m not 100% certain about the gluten, so you’d want to check. They have been my salvation because a mama just HAS to have chocolate! The ultimate treat for me is to melt some down and dip things in the chocolate, letting it harden on wax paper. I love strawberries, but you can dip all kinds of things, even potato chips and bacon! ;) Hope you find something that hits the spot!

  67. Sweet & sour cabbage. I don’t know if you’d call it festive, but it’s beautiful & delicious, great for a chilly winter’s meal, and would go with any kind of meat or poultry main dish:

    Coarsely chop 1 red cabbage. Heat 1/2 c. butter or oil in a big pot. Add cabbage. Sprinkle with salt, pepper and 1 tsp. nutmeg. (allspice is good, too) Add 3 tbsp. white vinegar, 3 tbsp. brown sugar, 1/2 c. yellow raisins, 1/2 c. currants, and 2 diced apples (I never peel them and it’s fine.) Stir to mix. Bring to a boil, stirring, then reduce heat, cover and cook 1 1/2 hours, stirring occasionally.

    This is from a book called Miriam’s Kitchen by Elizabeth Ehrlich.


  68. We don’t have dietary restrictions in our house, but I’ve found some interesting recipes at She does have gluten free and dairy free recipes there.

  69. Oooh, it looks like you are going to get help by the boatloads!

    I haven’t seen this Green Kitchen Stories linked to yet so I’ll throw it in as a suggestion. Their recipes are beautiful and simple, but always seem extra luxurious because of the presentation and ingredients. Like Karen from Scotland suggested above, just having a higher quality product can be as festive as all that butter.

    Two pretty ones:
    Zom G.´s last post…Ode to a winter tomato

  70. My stepdad used to make whole button mushrooms wrapped in bacon and cooked in the broiler. Delicious.

  71. Sounds like anything wrapped in bacon is the way to go! Ha! I’ve wrapped lil smokies in bacon and sprinkled w/ brown sugar. It’s sure to get everyone talking at a party. So good! (maybe too unhealthy for you?) The recipe is from Our Best Bites.

  72. We are a dairy/egg/nut-free family (1 toddler, 1 infant) with former allergies to wheat, soy, and corn. Our go-to appetizers are guacamole, hummus, chick pea and red onion salad, or some variation of this black bean salsa:

    And no one ever guesses that these heavenly chocolate cupcakes are vegan (we’ve not tried them with rice flour, but at least one reviewer did and loved the results).

  73. I feel your pain. We don’t have a child with gluten or dairy intolerances, but for us, it is worse – dd has fructose intolerance! Do you know how much is sweetened with apple or pear, or how many savoury products have onion in it? All three of which are absolute no nos for fructose intolerance! It is far easier to have dairy or gluten intolerances than fructose intolerance – despite FI being more common than GI! So I bit the bullet and bought the books Irresistible for the Irritable 1 and 2 by Australian nutritionist and expert in the areas of food intolerances Sue Shepherd. Among other things, these books and others by Sue contain party recipes. Another Australian author who has included gluten free recipes in her books is Annette Syms who has the series Simply Too Good.


  74. I remember loving black bean moon cakes from a Chinese bakery back when I was in my twenties. The filling was pureed black beans, sweetened, inside a pastry crust that could probably be made with rice flour & coconut oil with a little experimentation. Supposedly these moon cakes were used to deliver forbidden messages in times of intrigue. They totally satisfied my sweet tooth at the time I was macrobiotic.

    Also wanted to say that most food sensitivities/allergies aren’t necessarily a life sentence. As the body heals, small amounts of whatever one is sensitive to can gradually be reintroduced. Some healers/chiropractors/reiki practitioners specialize in “freeing” the body from these restrictions.

    Good luck, I absolutely love reading your blog!

  75. These are fantastic, we’re not GF or dairy free and we love them.

    Peanut Butter Bacon Cookies

  76. Payard’s chocolate walnut cookies.. the recipe is all over the internet and all you need is egg whites, cocoa powder, powdered sugar, vanilla, and walnuts. The egg whiles aren’t even beaten into a meringue- these cookies come out best if you mix them gently by hand.

  77. We found out that my middle son has celiac disease the day before Christmas. We were a vegan household to begin with now we are a vegan and gluten free household. So I am starting from ground zero all over again trying to figure out what to feed my dudes. I am excited about all these comments on here. Learning so much already!

    Happy New Year!

    Bethany´s last post…Christmas recap

  78. oh we are also a soy-free household. Too many hormones and GMO issues for us. The road is narrower than ever.
    Bethany´s last post…Christmas recap

  79. My little sister is GF and diabetic, so my parents have to do a lot of head scratching to make holidays happen – and Lithuania, where we live, is HORRIBLE when it comes to GF product selection. There is one book, though, that crossed my path a couple of years ago. It’s called Extraordinary Foods for Everyday Kitchen. The recipes there are gluten, yeast, dairy, soy, sugar and other allergens free. It’s supposed to go with the author’s other book Extraordinary Power to Heal, but I don’t have it and don’t miss it. My family does a lot of potato and rice based salad, so here are a couple of tradition GF recipes for holidays from our home:

    Upgraded potato salad

    In equal parts :

    canned peas
    hard boiled eggs – roughly one egg per potato

    Apple, onion, salt and pepper to taste.
    Boil unpeeled potatoes and carrots until soft to the fork, but not mushy. Cool, peal, dice – cubes should be the size of green peas. Dice the pickles. Chop eggs. Mix everything together, add apple, onion and spices. garnish with home made GF mayo or GF mayo-mustard mix.

    Optional: chopped cooked chicken or diced ham for extra protein.

    Rice salad with salmon

    In equal parts (some people go heavy on the rice, light on other ingredients):

    cooked rice
    canned corn
    Hard boiled eggs – I say 2 eggs per cup of cooked rice.

    Smoked or cured salmon – depends on how much you want to spend on this meal…from just enough to smell it’s there to substantial amount.

    Onion, pepper, salt – to taste

    Home made GF mayo

    Cook unpeeled carrots, cool, peal, dice (corn-kernel-sized cubes), mix with rice and corn. Add finely chopped eggs, salmon, cut into small pieces (think corn-size if not smaller), onion, pepper and salt. Mix through with mayo. Serve chilled.

  80. Simple Bites had a post on simple apps before Christmas. I know that many of them had cheese… but there might be a substitue that would be equally yummy for your family.

  81. Here is an AMAZING website/blog with incredible gluten free (and many dairy free) recipes!! Everything you could think of – from breakfasts to appetizers to holiday meals, main courses, soups, desserts, etc. The author’s hubby is a chef and the recipes really are phenomenal! Hope you find it helpful! :)

  82. This year we did vegan and gluten free foods for christmas and thanksgiving. We went with a shepherd’s pie from Veganomicon made with chickpeas once and kidney beans the second time instead of the tempeh the recipe called for. We subbed the flour called for with arrowroot to thicken.

    We made pesto with the Vegan with a vengeance recipe which uses no dairy and your choice of nuts. This we put on corn & quinoa pasta. A relative that usually doesn’t like pesto loved this, incredibly.

    All of our desserts came from Vegan Cupcakes Take Over The World and Vegan Cookies Invade Your Cookie Jar. These books have gluten free versions of cookies and gluten free mixes to make the cookies/cupcakes that call for wheat flour. Everything we made turned out amazing, and all the relatives that could eat anything were hooked.

    Our favorite appetizers were homemade muhummara and Wayfare brand vegan Hickory Cheddar dip (gluten free) eaten with Riceworks gf chips and Popchips.

    I would suggest checking out Dreena Burton’s books and Isa Chandra Moskowitz’s books from the library for more gluten free vegan ideas. You can easily add lean meat or whatever to any of these dishes if needed though they are quite hearty on their own.

  83. I didn’t see anyone mention She does GF and some dairy free baking, and lots of it.

  84. Haven’t read all the other comments. We like Earth Balance Soy Free dairy free “butter.” I sub that in any recipe calling for butter or margarine with no one able to tell the difference. It tastes great and is very firm. We like chocolate oatmeal no bake cookies. You can google a recipe. You would need safe oatmeal, I’m not sure how difficult it is to find oatmeal not processed in a facility that does other grains? But potentially could work for you.

  85. Bite size pieces of turkey breast wrapped in bacon, skewered and grilled. SO yummy. And I don’t usually like turkey :)

  86. One of my good friends is GF/DF and here are some of the items I’ve made while entertaining:

    Brownies at Elana’s Pantry
    Almond Macaroon Torte
    I didn’t make this one, but my friend did and it’s awesome

    As far as savories, there’s usually hummus/bean dip of some sort with rice crackers or corn chips. Last night I was with them and we had polenta tartlets, similar to this You could top those with bacon and chopped figs.

  87. Did I miss Rice Krispie Treats and Chex Mix – but with GF rice cereals and margarine instead of butter?

    For the treats, I add food coloring and Craisins or dried cherries for festiveness.

    For the Chex mix, I use only Rice Chex, GF pretzels, peanuts and cashews. My family doesn’t miss the other pieces of the mix.

  88. This was my first year to know I was gluten intolerant so it has been a challenge. The upside is that I no longer thrash in pain all night waiting to throw up. WAY worth it!

    So many times this month I have turned to my little stash of Blue Diamond crackers. There are several flavors I think, but they are kind of hard to find. I think they are new. I have been most successful at finding the pecan flavor. I talked about them on my blog and posted a picture of the box.

    When everyone else was ooohing and aahing over stuff I couldn’t eat I would pull out my little box of crackers and find something to dip them in. They are not exactly sweet but they really hit the spot and make me feel special, rather than like a misfit! And I usually don’t even offer to share!

  89. Nikki’s Healthy Cookies from 101 cookbooks is the best cookie recipe – especially with kids as I don’t like to use sugar if I don’t have to . Use gluten free oats and most restricted diets are set on this one. We have no restrictions and love it!

  90. Hi There!

    Just discovered your blog. It’s great. I’m gluten-wheat-dairy free at the urging of my nutritionist, and also my fitness guru, Dallas Page. As a result I’ve dropped 175 pounds in less than two years. Best part? I still enjoy life. My love of food ain’t going anywhere, so I came up with ways to continue to enjoy it without hurting myself. Here are a few recipes from my blog:

    Bon Appetit and Happy New Year!

  91. Hi, Rachel.
    My three year old and I are both gluten free/dairy free. This is not a recipe, but I wanted to let you know about some products that have made gf/df life a lot easier. (You may or may not already know about them.) We use Earth Balance butter. It’s dairy free, gluten free and soy free to boot! I use it in any recipe that calls for butter, we put it on toast and anything else that we would use regular butter on. Enjoy Life makes gluten free/dairy free chocolate chips. We use them just like regular chips – especially in cookies. Also, MimicCreme is an amazing product. Dairy free/gluten free, soy free, and 100% natural. They make everything from coffee cream to whipping cream! They even have a heavy cream substitute – you can make ice cream if you wanted to! I buy it at Whole Foods, I buy the Earth Balance Soy Free butter (red and white label) at Wal-Mart, and the chocolate chips I get at HEB. These three things have made gluten free/dairy free life so much more bearable.

  92. Did you know about this frosting?
    I just “stole” it from a friend’s forum post!

    2 cups of powdered sugar

    add water, 1 tablespoon at a time until the desired texture

    for added flavor, add 1 tsp vanilla for each 2 cups of powdered sugar

    ANY allergy sufferer can eat this!

  93. Looks like you’ve received a lot of great suggestions already, but I just wanted to comment that I’ve had good experiences with most recipes using Earth Balance margarine in place of butter and rice milk in place of milk.

    There are lots of gluten free baking mixes available, as well, and most of them are dairy free. Bisquick is really yummy, as well as Pamela’s and Bob’s Red Mill lines. Brownies tend to do well GFDF because chocolate covers any weird tastes :-D

    Chex cereals are now gluten free (except wheat chex of course), so you can make chex mix.

    I just discovered your blog because it is basically exactly the blog I was wanting to create! Love everything you have to say! Thank you for writing. I think what you are sharing with the world is so important and valuable. I’m so glad I found your site. :-)

  94. Ok, this is late because I just found your great site, but… a friend of mine made an appetizer just for me when we had a big dinner party. Ok, she made enough for others…I didn’t eat them ALL!! But she specifically made them because of my gluten/casein issues.

    Anyway…she just made some rolls with the rice wrappers that you need to soak in water. She julienned carrots, a little red pepper, some lettuce and cilantro. (I can’t remember if there was anything else…but you could really add what you want) Then she put in some little salad shrimp. Tossed it all with a little gluten free soy sauce and sesame oil. Put it inside the rice wrappers and rolled them up. Then she had extra soy sauce/sesame oil for dipping. They were good.

    I sometimes make rice noodles(the really skinny kind that’s found in the Asian food section). Then I dip a rice wrapper in water, put some romaine lettuce and cilantro on it, add a couple of big shrimp cut in half(making them skinny), and then I add some of the rice noodles. I wrap this and make a yummy spicy peanut sauce. I can’t give the recipe for it, cuz I make it up each time. I use coconut milk, a little sugar, gf soy sauce, siracha sauce, rice wine vinegar, lime juice and peanut butter. Anyway…that’s always yummy! Now I’m having a hankering for one…or two. Oh…I did write a blog post about those. Here…if you want to take a look. I forgot I put cucumber in them, and on these I didn’t have cilantro on hand.


    The above recipe is amazing, I got if from Nigella’s book, it’s a gluten free, dairy free (if you avoid the marscapone cream for topping it with) carrot cake and it’s just gorgeous.

    There are just two of us in my house and we’re used to not eating the ends of cakes and things – this was alllllll gone!

  96. Here’s my GF Pumpkin Chocolate Chip Bread, which no one realizes is gluten-free. As long as you use dairy-free chocolate chips, the rest is dairy-free. I used Bob’s Red Mill Biscuit & Baking Mix, which is certified gluten- and dairy-free:

  97. I am not sure if anyone mentioned this already, but have you tried any kosher cookbooks? The term “PAREVE” means dairy free, since if you keep kosher you can not mix meat or dairy and so there are many dairy free (and gluten free) recipes.

    One special kosher upscale cookbook that I like, good for entertaining, is the “kosher by design” series by Susie Fishbein. I like her “Short on Time” and “lightens up”


  98. Well, I’m a little late to the party, but it’s worth it to introduce one of my favorite bloggers (you) to another one (Bittersweet). Hannah’s recipes are mostly just dairy free (vegan) but so very often they’re also gluten-free as well. I hope you enjoy! I ordered one of her pie books before Christmas and was not disappointed (best 5 bucks ever).

  99. Danielle M. says:

    This recipe is simple, flavorful, juicy, and doesn’t require pre-cooking anything!

    Bacon-Wrapped Green Beans
    Ingredients: Frozen French green beans, Raw bacon strips, Some olive oil, Salt, Pepper, and some Tony Chachere’s seasoning (optional).

    1) On a pan/cookie sheet, drizzle some olive oil over some frozen green beans, and then sprinkle some salt, pepper, and Tony Chachere’s over them as well. Mix all together with hands to coat the green beans with the oil and seasonings.
    2) Bunch up some green beans (a good amount) and wrap in a strip of bacon. Repeat with each strip of bacon.
    3) Cook @ 350 for about 20-25 minutes (till bacon is cooked). Enjoy!

  100. Hi – I know this is an old post, but just wanted to tell you my favorite treat for my gluten and dairy free kids – caramel popcorn! If you have a recipe, you just have to substitute something for the butter in the caramel (I think earth balance is best) and you have a cruncy sweet treat that tastes just like the original, and everybody’s happy. Make sure it is a recipe where you bake it in the oven for a while. If you need a recipe, I can send you mine.