GLUTENFREE

COOKING
ENJOY DELICIOUS AND HEALTHY THINGS.
 BUCKWHEAT BREAD WITH OLIVES

PREPARATION TIME: 1 HOUR AND 20 MINUTES

INGREDIENTS:

2 CUPS BUCKWHEAT FLOUR

1/2 CUP BLACK OLIVES (PITTED AND CHOPPED)
1 PACKET (7G) DRY YEAST
1 1/4 CUPS WARM WATER
1 TEASPOON SALT

INSTRUCTIONS:

IN A LARGE BOWL, MIX THE BUCKWHEAT FLOUR, CHOPPED OLIVES, YEAST, AND SALT.
GRADUALLY ADD THE WARM WATER WHILE STIRRING UNTIL A DOUGH FORMS.
KNEAD THE DOUGH ON A FLOURED SURFACE FOR ABOUT 5-7 MINUTES UNTIL IT BECOMES SMOOTH AND
ELASTIC.
SHAPE THE DOUGH INTO A LOAF AND PLACE IT IN A GREASED LOAF PAN.
COVER WITH A CLEAN KITCHEN TOWEL AND LET IT RISE IN A WARM PLACE FOR ABOUT 45-60 MINUTES, UNTIL
DOUBLED IN SIZE.
PREHEAT THE OVEN TO 375°F (190°C).
BAKE THE BREAD FOR 30-35 MINUTES OR UNTIL IT SOUNDS HOLLOW WHEN TAPPED ON THE BOTTOM.
ALLOW TO COOL BEFORE SLICING.
SARRACENO BREAD WITH GARLIC
AND HERBS
PREPARATION TIME: 1 HOUR AND 20 MINUTES

INGREDIENTS:

2 CUPS BUCKWHEAT FLOUR

3 CLOVES GARLIC (MINCED)
2 TABLESPOONS MIXED FRESH HERBS (THYME, OREGANO, BASIL)
1 PACKET (7G) DRY YEAST
1 1/4 CUPS WARM WATER
1 TEASPOON SALT
INSTRUCTIONS:

IN A LARGE MIXING BOWL, COMBINE BUCKWHEAT FLOUR, MINCED GARLIC,

MIXED FRESH HERBS, DRY YEAST, AND SALT.
GRADUALLY ADD WARM WATER TO THE DRY INGREDIENTS WHILE STIRRING
UNTIL A DOUGH FORMS.
KNEAD THE DOUGH ON A FLOURED SURFACE FOR ABOUT 5-7 MINUTES
UNTIL IT BECOMES SMOOTH AND ELASTIC.
SHAPE THE DOUGH INTO A LOAF AND PLACE IT IN A GREASED LOAF PAN.
COVER THE PAN WITH A CLEAN KITCHEN TOWEL AND LET IT RISE IN A
WARM PLACE FOR ABOUT 45-60 MINUTES, UNTIL DOUBLED IN SIZE.
PREHEAT THE OVEN TO 375°F (190°C).
BAKE THE BREAD FOR 30-35 MINUTES OR UNTIL IT SOUNDS HOLLOW WHEN
TAPPED ON THE BOTTOM.
ALLOW THE BREAD TO COOL BEFORE SLICING AND SERVING.
 CHICKPEA COOKIES WITH LEMON

PREPARATION TIME: 40 MINUTES

INGREDIENTS:
1 CUP CHICKPEA FLOUR
ZEST OF 1 LEMON
1/3 CUP OLIVE OIL
STEVIA TO TASTE
WATER (AS NEEDED)

INSTRUCTIONS:

PREHEAT THE OVEN TO 350°F (180°C) AND LINE A BAKING SHEET WITH PARCHMENT PAPER.
IN A BOWL, MIX THE CHICKPEA FLOUR AND LEMON ZEST.
GRADUALLY ADD THE OLIVE OIL AND STEVIA, MIXING WELL UNTIL COMBINED.
IF THE DOUGH IS TOO DRY, ADD WATER, A TABLESPOON AT A TIME, UNTIL IT COMES TOGETHER.
ROLL THE DOUGH INTO SMALL BALLS AND PLACE THEM ON THE PREPARED BAKING SHEET.
FLATTEN EACH BALL WITH THE BACK OF A FORK.
BAKE FOR 15-20 MINUTES OR UNTIL LIGHTLY GOLDEN.
LET COOL BEFORE SERVING.
CHICKPEA AND DARK CHOCOLATE
COOKIES

PREPARATION TIME: 30 MINUTES

INGREDIENTS:

1 CUP CHICKPEA FLOUR

1/2 CUP DARK CHOCOLATE (CHOPPED)
1/3 CUP COCONUT SUGAR
2 EGGS
1/4 CUP COCONUT OIL
INSTRUCTIONS:

PREHEAT THE OVEN TO 350°F (180°C) AND LINE A BAKING SHEET WITH
PARCHMENT PAPER.
IN A BOWL, MIX TOGETHER CHICKPEA FLOUR, CHOPPED DARK CHOCOLATE, AND
COCONUT SUGAR.
ADD EGGS AND COCONUT OIL TO THE MIXTURE AND STIR UNTIL A HOMOGENEOUS
DOUGH FORMS.
USING A SPOON, DROP DOUGH ONTO THE PREPARED BAKING SHEET, LEAVING
SPACE BETWEEN EACH COOKIE.
BAKE FOR 15-20 MINUTES OR UNTIL THE COOKIES ARE GOLDEN BROWN.
ALLOW TO COOL BEFORE SERVING.
 ALMOND FLOUR PANCAKES

PREPARATION TIME: 20 MINUTES

INGREDIENTS:

1 CUP ALMOND FLOUR

2 EGGS
1/2 CUP ALMOND MILK
1 TABLESPOON HONEY
1 TEASPOON BAKING POWDER
1/2 TEASPOON VANILLA EXTRACT
PINCH OF SALT

INSTRUCTIONS:

IN A MIXING BOWL, WHISK TOGETHER ALMOND FLOUR, EGGS, ALMOND MILK, HONEY, BAKING POWDER,
VANILLA EXTRACT, AND SALT UNTIL SMOOTH.
HEAT A NON-STICK SKILLET OR GRIDDLE OVER MEDIUMHEAT AND LIGHTLY GREASE WITH OIL OR BUTTER.
POUR ABOUT 1/4 CUP OF BATTER ONTO THE SKILLET FOR EACH PANCAKE.
COOK UNTIL BUBBLES FORM ON THE SURFACE, THEN FLIP AND COOK UNTIL GOLDEN BROWN ON BOTH
SIDES.
REPEAT WITH THE REMAINING BATTER.
SERVE WARM WITH YOUR FAVORITE TOPPINGS.
 QUINOA AND SPINACH STUFFED
BELL PEPPERS
PREPARATION TIME: 45 MINUTES

INGREDIENTS:

4 LARGE BELL PEPPERS, HALVED AND SEEDED

1 CUP COOKED QUINOA
1 CUP CHOPPED SPINACH
1/2 CUP DICED TOMATOES
1/2 CUP COOKED BLACK BEANS
1/4 CUP DICED ONION
2 CLOVES GARLIC, MINCED
1 TEASPOON GROUND CUMIN
1/2 TEASPOON PAPRIKA
SALT AND PEPPER TO TASTE
OLIVE OIL FOR DRIZZLING

INSTRUCTIONS:

PREHEAT THE OVEN TO 375°F (190°C).

IN A LARGE BOWL, MIX TOGETHER COOKED QUINOA, CHOPPED SPINACH, DICED TOMATOES, BLACK BEANS,
DICED ONION, MINCED GARLIC, GROUND CUMIN, PAPRIKA, SALT, AND PEPPER.
STUFF THE HALVED BELL PEPPERS WITH THE QUINOA MIXTURE.
DRIZZLE OLIVE OIL OVER THE STUFFED PEPPERS AND SPRINKLE WITH ADDITIONAL SALT AND PEPPER, IF
DESIRED.
PLACE THE STUFFED PEPPERS IN A BAKING DISH AND COVER WITH ALUMINUM FOIL.
BAKE IN THE PREHEATED OVEN FOR 25-30 MINUTES, OUNTIL THE PEPPERS ARE TENDER.
SERVE HOT AS A NUTRITIOUS AND FLAVORFUL MAIN DISH.
 CHICKEN AND MUSHROOM
CALZONE
PREP TIME: 45 MINUTES
COOK TIME: 25 MINUTES
SERVINGS: 4

INGREDIENTS:

FOR THE DOUGH:

2 CUPS GLUTEN-FREE ALL-PURPOSE FLOUR

1 TEASPOON ACTIVE DRY YEAST
1/2 TEASPOON SALT
1 TEASPOON SUGAR
1 TABLESPOON OLIVE OIL
3/4 CUP WARM WATER
FOR THE FILLING:

1 CUP COOKED CHICKEN, SHREDDED

1 CUP MUSHROOMS, SLICED
1/2 CUP SHREDDED MOZZARELLA CHEESE
1/4 CUP GRATED PARMESAN CHEESE
1 GARLIC CLOVE, MINCED
1 TABLESPOON OLIVE OIL
SALT AND PEPPER TO TASTE
1 EGG, BEATEN (FOR BRUSHING)
INSTRUCTIONS:

FOLLOW STEPS 1-3 FROM THE SPINACH AND RICOTTA CALZONE RECIPE TO PREPARE THE
DOUGH.

WHILE THE DOUGH IS RISING, PREPARE THE FILLING. HEAT OLIVE OIL IN A SKILLET OVER
MEDIUM HEAT. ADD MINCED GARLIC AND COOK UNTIL FRAGRANT.

ADD SLICED MUSHROOMS TO THE SKILLET AND COOK UNTIL THEY RELEASE THEIR
MOISTURE AND BECOME GOLDEN BROWN. REMOVE FROM HEAT AND LET COOL.

IN A MIXING BOWL, COMBINE THE COOKED CHICKEN, COOKED MUSHROOMS, MOZZARELLA

CHEESE, PARMESAN CHEESE, SALT, AND PEPPER. MIX UNTIL WELL COMBINED.

PREHEAT THE OVEN TO 400°F (200°C) AND LINE A BAKING SHEET WITH PARCHMENT
PAPER.

DIVIDE THE RISEN DOUGH INTO 4 EQUAL PORTIONS. ROLL OUT EACH PORTION INTO A
CIRCLE ON A LIGHTLY FLOURED SURFACE.

SPOON THE CHICKEN AND MUSHROOM MIXTURE ONTO ONE HALF OF EACH DOUGH CIRCLE,
LEAVING A BORDER AROUND THE EDGES.

FOLD THE OTHER HALF OF THE DOUGH OVER THE FILLING AND PRESS THE EDGES
TOGETHER TO SEAL. USE A FORK TO CRIMP THE EDGES.

PLACE THE CALZONES ON THE PREPARED BAKING SHEET. BRUSH THE TOPS WITH BEATEN
EGG.

BAKE IN THE PREHEATED OVEN FOR 20-25 MINUTES OR UNTIL GOLDEN BROWN.

SERVE HOT AND ENJOY YOUR DELICIOUS GLUTEN-FREE CHICKEN AND MUSHROOM
CALZONES!
 CHOCOLATE AVOCADO CAKE

INGREDIENTS:

FOR THE CAKE:

2 RIPE AVOCADOS
1 CUP GLUTEN-FREE ALL-PURPOSE FLOUR
1/2 CUP UNSWEETENED COCOA POWDER
1 CUP COCONUT SUGAR
3 EGGS
1 TEASPOON BAKING SODA
1 TEASPOON VANILLA EXTRACT
1/2 CUP DAIRY-FREE MILK (SUCH AS ALMOND MILK)
FOR THE FROSTING:

1 RIPE AVOCADO
1/4 CUP UNSWEETENED COCOA POWDER
1/4 CUP MAPLE SYRUP OR HONEY
1 TEASPOON VANILLA EXTRACT
INSTRUCTIONS:

PREHEAT THE OVEN TO 350°F (175°C). GREASE AND FLOUR A 9-INCH ROUND CAKE PAN.

IN A BLENDER OR FOOD PROCESSOR, BLEND THE AVOCADOS UNTIL SMOOTH.

IN A LARGE MIXING BOWL, COMBINE THE AVOCADO PUREE, GLUTEN-FREE FLOUR, COCOA
POWDER, COCONUT SUGAR, EGGS, BAKING SODA, VANILLA EXTRACT, AND DAIRY-FREE MILK.
MIX UNTIL WELL COMBINED.

POUR THE BATTER INTO THE PREPARED CAKE PAN AND SMOOTH THE TOP WITH A SPATULA.

BAKE IN THE PREHEATED OVEN FOR 35-40 MINUTES, OR UNTIL A TOOTHPICK INSERTED INTO
THE CENTER COMES OUT CLEAN.

ALLOW THE CAKE TO COOL COMPLETELY IN THE PAN BEFORE REMOVING AND FROSTING.
FOR THE FROSTING:

IN A BLENDER OR FOOD PROCESSOR, BLEND THE RIPE AVOCADO UNTIL SMOOTH.

ADD THE COCOA POWDER, MAPLE SYRUP OR HONEY, AND VANILLA EXTRACT. BLEND UNTIL
CREAMY AND WELL COMBINED.

ONCE THE CAKE HAS COOLED, SPREAD THE FROSTING EVENLY OVER THE TOP.

SLICE AND SERVE THIS INDULGENT GLUTEN-FREE CHOCOLATE AVOCADO CAKE!

 LEMON ALMOND CAKE

PREP TIME: 20 MINUTES

BAKING TIME: 45 MINUTES
SERVINGS: 8

INGREDIENTS:
FOR THE CAKE:
1 1/2 CUPS ALMOND FLOUR
1/2 CUP GLUTEN-FREE ALL-PURPOSE FLOUR
1 CUP COCONUT SUGAR
3 EGGS
1/2 CUP UNSWEETENED APPLESAUCE
ZEST OF 2 LEMONS
JUICE OF 1 LEMON
1 TEASPOON BAKING POWDER
1/2 TEASPOON VANILLA EXTRACT
FOR THE GLAZE:
1/4 CUP POWDERED SUGAR
2 TABLESPOONS LEMON JUICE

INSTRUCTIONS:
PREHEAT THE OVEN TO 350°F (175°C). GREASE AND FLOUR A 9-INCH ROUND CAKE
PAN.

IN A LARGE MIXING BOWL, WHISK TOGETHER THE ALMOND FLOUR, GLUTEN-FREE

ALL-PURPOSE FLOUR, COCONUT SUGAR, BAKING POWDER, AND LEMON ZEST.

IN A SEPARATE BOWL, BEAT THE EGGS, THEN ADD THE UNSWEETENED APPLESAUCE,
LEMON JUICE, AND VANILLA EXTRACT. MIX UNTIL WELL COMBINED.

GRADUALLY ADD THE WET INGREDIENTS TO THE DRY INGREDIENTS AND MIX UNTIL
SMOOTH.

POUR THE BATTER INTO THE PREPARED CAKE PAN AND SMOOTH THE TOP WITH A
SPATULA.

BAKE IN THE PREHEATED OVEN FOR 40-45 MINUTES, OR UNTIL A TOOTHPICK

INSERTED INTO THE CENTER COMES OUT CLEAN.

ALLOW THE CAKE TO COOL IN THE PAN FOR 10 MINUTES, THEN TRANSFER TO A WIRE
RACK TO COOL COMPLETELY

FOR THE GLAZE:

IN A SMALL BOWL, WHISK TOGETHER THE POWDERED SUGAR AND LEMON JUICE
UNTIL SMOOTH.

DRIZZLE THE GLAZE OVER THE COOLED CAKE.

SLICE AND SERVE THIS DELIGHTFUL GLUTEN-FREE LEMON ALMOND CAKE!

 ORANGE OLIVE OIL CAKE

PREP TIME: 20 MINUTES

BAKING TIME: 40 MINUTES
SERVINGS: 8

INGREDIENTS:

1 1/2 CUPS ALMOND FLOUR

1/2 CUP GLUTEN-FREE ALL-PURPOSE FLOUR
1 CUP COCONUT SUGAR
3 EGGS
1/2 CUP EXTRA VIRGIN OLIVE OIL
ZEST OF 2 ORANGES
JUICE OF 1 ORANGE
1 TEASPOON BAKING POWDER
1/2 TEASPOON VANILLA EXTRACT
INSTRUCTIONS:

PREHEAT THE OVEN TO 350°F (175°C). GREASE AND FLOUR A 9-INCH

ROUND CAKE PAN.

IN A LARGE MIXING BOWL, WHISK TOGETHER THE ALMOND FLOUR,

GLUTEN-FREE ALL-PURPOSE FLOUR, COCONUT SUGAR, AND BAKING
POWDER.

IN A SEPARATE BOWL, BEAT THE EGGS, THEN ADD THE EXTRA VIRGIN
OLIVE OIL, ORANGE ZEST, ORANGE JUICE, AND VANILLA EXTRACT. MIX
UNTIL WELL COMBINED.

GRADUALLY ADD THE WET INGREDIENTS TO THE DRY INGREDIENTS AND

MIX UNTIL SMOOTH.

POUR THE BATTER INTO THE PREPARED CAKE PAN AND SMOOTH THE TOP
WITH A SPATULA.

BAKE IN THE PREHEATED OVEN FOR 35-40 MINUTES, OR UNTIL A

TOOTHPICK INSERTED INTO THE CENTER COMES OUT CLEAN.

ALLOW THE CAKE TO COOL IN THE PAN FOR 10 MINUTES, THEN TRANSFER
TO A WIRE RACK TO COOL COMPLETELY.

ONCE COOLED, SLICE AND SERVE THIS FRAGRANT GLUTEN-FREE ORANGE

OLIVE OIL CAKE!
IN TODAY'S DIVERSE CULINARY
LANDSCAPE, EMBRACING GLUTEN-FREE
COOKING IS NOT JUST A CHOICE BUT AN
ESSENTIAL CONSIDERATION. WE EXTEND
OUR SINCERE GRATITUDE FOR YOUR
WILLINGNESS TO EXPLORE THE REALM
OF GLUTEN-FREE CUISINE. BY
VENTURING INTO THIS TERRITORY, YOU
DEMONSTRATE EMPATHY AND
INCLUSIVITY FOR THOSE WITH GLUTEN
SENSITIVITIES OR INTOLERANCES.
GLUTEN-FREE COOKING REQUIRES
CAREFUL INGREDIENT SELECTION,
UNDERSTANDING OF ALTERNATIVE
FLOURS, AND A CREATIVE TOUCH TO
ENSURE FLAVORS REMAIN VIBRANT.
YOUR OPENNESS TO GLUTEN-FREE
RECIPES NOT ONLY EXPANDS YOUR
CULINARY REPERTOIRE BUT ALSO
FOSTERS A CULTURE OF
UNDERSTANDING AND ACCEPTANCE.
LET'S CONTINUE TO CELEBRATE THE
RICHNESS OF NATURAL INGREDIENTS
AND THE DIVERSE FLAVORS THEY
OFFER, WHILE ACCOMMODATING
DIETARY NEEDS. THANK YOU FOR
EMBRACING GLUTEN-FREE OPTIONS AND
CONTRIBUTING TO A MORE INCLUSIVE
DINING EXPERIENCE. TOGETHER, WE
CAN CREATE MEALS THAT NOURISH
BOTH THE BODY AND THE SOUL,
WITHOUT COMPROMISING ON TASTE OR
QUALITY.