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Category: Appetizers & Snacks
Gluten-Free Duck Liver Pâté Recipe

  Print Duck Liver Pâté This light, velvety pâté by James Beard Award-winning chef Hiro Sone can be made two days in advance. Course Appetizer Servings 3 cups Ingredients 9 ounces duck or chicken liver washed, large veins removed 3 cups milk 1 small shallot thinly sliced 1 small clove garlic smashed 1 sprig thyme 1/3 cup port 3 tablespoons plus 1 teaspoon Madeira 3 tablespoons plus 1 teaspoon brandy […]

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Gluten-Free Cauliflower and Squid Skewers with Aïoli Recipe

  Print Effortlessly elegant and easy to make in large quantities, this appetizer by James Beard Award-winning chef Hiro Sone boasts a symphony of flavors that makes it a true crowd pleaser. This recipe requires 20 skewers, each about 4 inches long. Course Appetizer Servings 10 latkes Ingredients 1 pinch saffron 1/2 cup mayonnaise 1/4 teaspoon grated fresh garlic Kosher salt 20 bite-size cauliflower florets 4 tablespoons extra-virgin olive oil […]

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Gluten-Free Herb Latkes with Smoked Salmon and Sour Cream Recipe

  Print Herb Latkes with Smoked Salmon and Sour Cream Brighten up the traditional latke with this herby, colorful, gluten-free version. The combo of herbs lends vibrant flavor and contrast to the yummy goodness that is salted, fried potato pancakes  Servings 10 latkes Ingredients 2 medium russet potatoes grated 1 small yellow onion grated 1 egg beaten 1 teaspoon kosher salt Freshly ground pepper 1 tablespoon minced chives 1 tablespoon […]

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Gluten-Free Beet Latkes with Green Apple and Fennel Relish

  Print Gluten-Free Beet Latkes with Green Apple and Fennel Relish Course Appetizer Servings 10 latkas Ingredients 1 medium russet potato peeled and grated 1 small yellow onion grated 1 large beet peeled and grated 1 egg beaten 1 teaspoon kosher salt Freshly ground pepper 1/3 cup vegetable oil GREEEN APPLE AND FENNEL RELISH 1 cup diced green apple 1/2 ⁄cup diced fennel 1/4 cup diced red onion Squeeze of […]

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Gluten-Free Curry-Carrot Latkes with Mango Chutney and Yogurt Recipe

  Print Curry-Carrot Latkes with Mango Chutney and Yogurt Serve them big for breakfast, mini with drinks, or ceremoniously at Hanukkah. These colorful, fresh, and flavorful potato pancakes are crowd pleasers no matter how you shred ’em. Servings 10 latkes Ingredients 1 medium russet potato peeled and grated 1 small yellow onion grated 1 large carrot grated 1 egg beaten Kosher salt
 and freshly ground pepper 3 ⁄4 teaspoon curry […]

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Gluten-Free, Dairy-Free Dinner Rolls Recipe

  Print Gluten-Free, Dairy Free Dinner Rolls If you know how hard it is to find, never mind make, a good gluten-free (and dairy-free!) dinner roll, you’ll understand why everything else must come to a halt for this recipe by Jessica Erin Leacox. With handsome looks, exceptional flavor, and airy texture, these special sidekicks are perfect for sopping up this season’s sauces and soups. Servings 18 dinner rolls Ingredients 1 […]

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Gluten-Free Deviled Eggs Tonnato with Bottarga and Crispy Capers Recipe

  Print Gluten-Free Deviled Eggs Tonnato with Bottarga and Crispy Capers Recipe This recipe from Craig Stoll of San Francisco’s famed Delfina restaurant calls for lemon-infused olive oil and bottarga. Widely available at gourmet grocers, the oil adds a pure and bright citrus finish. But you can also simply drizzle good-quality extra-virgin olive oil and sprinkle lemon zest over the eggs if preferred. Bottarga is dried salted and pressed mullet […]

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Blood Orange and Kiwi Fruit Salad with Pistachios and Rose Water Recipe

SERVES 6 In this recipe by chef Niki Ford, beauty lies in simplicity. Use nothing but the brightest, juiciest oranges and add surprising dimension with rose water, mint, and pistachios, and you’ve got a fruit salad that’s equally gorgeous and delicious. 5 blood oranges 2 navel oranges 5 kiwi fruit 3 tablespoons honey 2 teaspoons rose water ¼ cup pistachios, toasted and roughly chopped 2 tablespoons mint, roughly chopped With […]

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Sponsored Recipe: NoGii Dark Chocolate & Sea Salt Caramel Peanut Butter & Banana Toast

MAKES 1 Wholesome and filling enough for breakfast yet satisfying enough for dessert, this trifecta of yummy flavors makes open-faced sandwich service extra fun. Bonus: the NoGii bar adds 8 grams of protein. 1 tablespoon peanut butter or other nut butter 1 piece gluten-free toast 1/2 banana, thinly sliced 1 NoGii Dark Chocolate & Sea Salt Caramel Protein D’Lites bar, chopped Spread the peanut butter on the toast. Top with […]

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Gluten-Free Pecan Banana Bread Recipe

MAKES 1 (10 BY 5-INCH) LOAF Beyond its delish flavor and moist texture, the best thing about this recipe by GFF Magazine editor Erika Lenkert is it seems to turn out well with a variety of gluten-free flour mixes. Store leftovers wrapped in plastic wrap in the fridge and snack on them over a few days or slice, freeze, and wrap individual pieces for grab-and-go goodness. ½ cup (4 ounces/1 […]

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3 Gluten-Free Deviled Egg Recipes for Every Party

There’s a place for deviled eggs at every party. Better still, it’s easy to dress them up with a variety of added flavors. Here we provide the base recipe for Deviled Eggs plus three ways to make them new and exciting for your guests: Deviled Eggs with Pickled Shrimp and Dill, Deviled Eggs with Pancetta and Pecorino Cheese, and Deviled Eggs with Anchovy and Radish. Gluten-Free Deviled Eggs MAKES 16 […]

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Gluten-Free Toast Points

Gluten-free bread tastes better toasted and looks chic when crustless, cut into cute shapes, and topped with flavorful embellishments. Use this recipe as a base for any toast point appetizer and know that you can make toasts the day before and store in an airtight container. Gluten-free bread slices, crusts trimmed Preheat the oven to 375°F. Trim the bread crusts and cut the bread into bite-size triangles or rectangles. (With […]

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Nicole Hunn’s Gluten-Free Miniature Mac and Cheese Cups Recipe

MAKES ABOUT 24 CUPS Grab-and-go mac and cheese? Yes, please! These tasty morsels of cheesy goodness excerpted from Gluten-Free on a Shoestring blogger Nicole Hunn’s latest (and totally awesome) cookbook, Gluten-Free Small Bites: Sweet and Savory Hand-Held Treats for On-the-Go Lifestyles and Entertaining, are the consummate crowd-pleasing side dish. To ensure they hold their shape, let them cool completely before serving. Nicole explains, “There are two basic styles of macaroni and cheese: custard style […]

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KC Cornwell’s Gluten-Free Salmon Dynamite Recipe

MAKES 30 APPETIZERS Straight from her Love With Food ecookbook, our pal G-Free Foodie, K.C. Cornwell, throws down with an easy-elegant appetizer recipe with a slightly spicy and totally addictive kick. To make hosting easiest on yourself, cut the salmon into cubes the night before (halfway frozen, if possible, for the smoothest cuts) and store them, refrigerated, in an airtight container. You can mix and refrigerate the sauce the night before, too. Then put […]

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Outrageously Delicious Gluten-Free, Dairy-Free Banana Berry Muffins

MAKES 12 MUFFINS If ever there was proof that gluten-free, dairy-free baked goods can be ridiculously moist and delicious, these muffins from Berkeley, California’s recently (and sadly) closed Bacano Bakery are it. You’ll need cupcake liners for this recipe, and if you don’t have overripe bananas, add an additional tablespoonful or so of brown sugar. Store the muffins in an airtight container for up to four days or freeze in […]

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Gluten-Free Appetizer: Indian Spiced Greens on Papads Recipe

  Print Gluten-Free Appetizer: Indian-Spiced Greens on Papads “These yummy greens are an adaption from our friend, and great cook, Niloufer Ichiporia, whose sumptuous and versatile recipes continue to inspire our imagination,” divulges San Francisco chef and co-owner of Foreign Cinema, Gayle Pirie, who serves them on bite-size papad shards for a perfect vegetarian, gluten-free, dairy-free appetizer. Papads, she says, are “addictive lentil-flour wafers used as a finishing component to […]

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