Gluten Free Recipes - From our Readers!

It's Celiac Awareness Month, so how about some reader contributions! Before the start of Celiac Awareness Month, we asked our fans to send in their favourite gluten free recipes. Amanda and I were going to choose four recipes and those fans were going to get free tickets to the Edmonton Health and Wellness Show.  Well, low and behold, the Edmonton Health and Wellness show sent us enough to give out 6 pairs of tickets!  So we were happy to choose more recipes!

Here are some great gluten free recipes submitted by some readers:

Gluten free Sweet & Sour Meatballs Recipe from Cori':

1 1/2 pounds lean ground beef
1 1/2 pounds ground elk
3/4 cups  gluten free quick oats ( I use only oats gluten free oats)
2 eggs, slightly beaten
1/2 cup finely chopped onion
1/2 cup milk
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon gluten free Worcestershire sauce
1/2 cup brown sugar
1/4 cup apple cider vinegar( I use organic GF)
1 teaspoon mustard ( I use organic GF)
1/4 cup gluten free barbecue sauce
1 teaspoon gluten free Worcestershire sauce


  1. For the meatballs: Combine all of the ingredients and mix well. Form into about 24 balls, each about 2 inches in diameter. Place in a casserole dish. Cover with sauce (below). Bake at 350 degrees for about 30 minutes. Serve over rice.
  2. For the sauce: Combine ingredients and blend thoroughly. Heat in a small saucepan until combined and sugar is dissolved and pour over meatballs. (This dish is not overly abundant on sauce so if you enjoy things a bit saucier, double the sauce ingredients.)


  • I usually bake these on a cookie sheet for the first 30 minutes, prepare the sauce on the stovetop as directed, then add everything into the crockpot and place it on low. Stir the sauce periodically to coat the meatballs.
  • I use a small food chopper to finely chop the onions and to make the oats finer too. It makes for a nice consistency.
  • You can omit using elk meat, I just have it available because my husband is a hunter.
  • This recipe was adapted from My Kitchen Cafe, sweet and sour meatballs.

Gluten Free Carrot Muffin Recipe from Tammie

1/4 Cup Pecans
1 1/3 Cups Grated Raw Carrot  (2-3 peeled carrots)
1 Small Apple
1 1/3 Cups Gluten Free All Purpose Flour (I used Cuisine Soleil Organic All Purpose GFree Mix)
3/4 Cup Sugar
1/2 tsp Baking Soda
1 tsp Baking Powder
1/4 tsp Salt
1 tsp Cinnamon
1/2 Cup Coconut (Optional)
2 Large Eggs
1/2 cup Oil
1/2 tsp Pure Vanilla
1/4-1/2 cup Raisins (Optional)


  • Preheat Oven 350
  • Peel finely grate carrots & apple.
  • Wisk Flour, Sugar, Baking Soda, baking Powder, Salt, Cinnamon. Stir in nuts, coconut &raisins.
  • In large bowl whisk together egg, oil and vanilla. Fold wet ingredients, along with grated carrot and apple, into flour mixture. Stir until moistened. Evenly divide into muffin tins.
  • Bake 20-25min
  • Let cool for 30min
  • Makes 12 muffins

Cupcakes by "JustMe" - They were really cheeky, but we allowed it.  Afterall, there are many things that just turn out better bought they made by us

My all time favorite gluten free is so easy almost anyone can do it. 
Only 8 super easy steps: 
Red Velvet Cupcakes with Cream cheese Icing.  
  1. Get in your car.
  2. Drive to Crave cupcakes
  3. Go into the store.
  4. Ask the person behind the counter what they have for gluten free. 
  5. Make your choice. 
  6. Let them know what type of icing you want.
  7. Pay for them
  8. Enjoy the best gluten free cupcakes in Edmonton. 
Honey BBQ Meatloaf by Amy

Amy notes that the recipe below is adapted from the link below
1lb ground beef
approx 3/4 cup gluten free rice crumbs (or more to make it firmer) 
(Kinnikick makes gluten free bread crumbs)
2 tbsp  plus 2 tsp ketchup
1 tbsp Dijon mustard
3/4 cup BBQ sauce, divided
2 tbsp honey, divided
1 tsp salt
1 tsp black pepper
  1. In a large bowl, use your hands to mix together the ground beef, rice crumbs, 2 tablespoons ketchup, Dijon mustard, 1/2 cup of the barbecue sauce, 1 tablespoon honey, salt, and black pepper
  2. Shape the mixture into a long, thick log and place a 8x4" loaf pan sprayed with non-stick cooking spray.
  3. In a small bowl, whisk together the remaining 1/4 cup barbecue sauce, 1 tablespoon honey, and 2 teaspoons ketchup. Spread half of this mixture evenly all over the meatloaf. Reserve the other half for serving. (I usually use more than half on the meatloaf before it goes in the oven, because I find that the sauce is a bit too much for afterwards, but it's whatever your preference)
  4. Bake for 45 minutes at 350 degrees F. Slice and drizzle with reserved honey barbecue sauce.
  5. Serves 4-5 people
Spicy Orange Stir-Fry Sauce from Laurel

Stir-fry is a good way to get rid of the lonely vegetables in the fridge. Sometimes there's peanuts, sometimes there's tofu. Once in a while, there's chicken. Things were looking up for this most recent stir-fry as there were sweet peppers, chicken, carrots, broccoli and snap-peas in the fridge. 

3/4 cup orange juice
3 Tbsp. gluten free soy sauce
1 Tbsp. cornstarch
2 tsp. finely grated orange peel
1/2 tsp. minced ginger
1 tsp. sesame oil
Large pinch of dried crushed red pepper, or to taste

Mix all ingredients together, and add to your stirfry half way though cooking it. There will be lots of delicious sauce to soak up so be sure to make some rice on the side.

Flourless Chocolate Cake from Delores

Delores notes this was prepared by

Click on the image to enlarge, I didn't have it in me to type this out.

Gluten Free Edmonton - A Celiac guide and resource for gluten free information in Edmonton, Alberta