Gluten-Free Bisquick: Easy Cheesy Garlic Biscuits

Gluten-Free Garlic Cheese Biscuit

I have seen many recipes on Pinterest that use Gluten-Free Bisquick but had never seen it in Quebec until this past week and I had to try it out for myself. I found it in the gluten-free section of this IGA (to note this is one fancy IGA that plays jazz music and has lots of gluten-free products throughout the aisles). So far I have just tried these biscuits and they were pretty darn good for a first try. I didn’t used the recipe on the box but kinda followed this recipe online.

These biscuits are yummy and so far I would recommend this mix. But at $6 for just over 2 cups the mix isn’t cheap so I would be more likely to buy it on sale. Forgetting the price, this mix does make a very easy biscuit that tastes a little bit like the biscuits back in the day at Red Lobster which I was obsessed with as a child. I would eat those babies until I was sick and probably gluten poisoned. These easy gluten-free copies make a great side with a soup. Who doesn’t love fresh biscuits with a little cheese and garlic when it gets cold. Did I mention it’s easy. Impress people with oven fresh gluten-free “bread” with the littlest of effort!

Gluten-Free Garlic and Cheese Biscuits

  • 2 cups Bisquick Gluten-Free Mix
  • 1-2 cloves grated fresh garlic (you can use garlic powder if you don’t have fresh on hand, about 1/4 tsp)
  • 1/4 cup butter
  • 1/2 cup grated cheese (I used aged cheddar)
  • 2/3 cup milk (I used almond milk)
  • 3 eggs
  • Optional: Poppy seeds to mix into batter and place on top of the biscuits. You can also sprinkle extra cheese and fleur de sel on the tops. Extra melted butter can also be brushed on top of the finished biscuits.

Preheat oven to 425F.

Using a fork or your hands combine the flour mix with the butter and garlic until it becomes crumbly. Mix in the butter, cheese, milk and eggs until dough forms. Add in poppy seeds if using. Place dough onto an ungreased baking sheet in 10 biscuit sized rolls.

Bake for 9-13 minutes until they start to get slightly golden but not overcooked. If you wish brush them with extra melted butter once out of the oven go wild!

Serve warm or pop them in the microwave for a few seconds. They also freeze well!

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Softest Chocolate Chip Cookies (Gluten-Free & Vegan)

Gluten-Free & Vegan Chocolate Chip Cookie Dough

You need to try this chocolate chip cookie recipe! They are a great vegan option and no one will know they are gluten-free and vegan. I under bake mine and everyone I know loves a soft cookie. These were a big hit at a recent pot luck BBQ in my backyard. Bonus- the dough is vegan so you don’t have to feel bad about eating it raw!

The recipe from Yammie’s Gluten-Freedom, one of my favourite gluten-free blogs, is perfect as is.

http://www.yammiesglutenfreedom.com/2014/05/gluten-free-chocolate-chip-cookies.html

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Easy BBQ Tofu (Gluten-Free & Vegan)

Easy BBQ Tofu (Gluten-Free & Vegan)

This is a quick snack/meal you can throw together super easily. It is basically tofu crisped up in a pan and covered in BBQ sauce. You can’t get much easier than that. I served mine with “cheesy” kale chips made with nutritional yeast and potato wedges. I made this for a recent girls night with my two favorite vegans with what I had already in the house. I always love a fast and easy dinner you can make without running to the store. The tofu would be great with any veggies or quinoa. It would also make a perfect vegetarian option to serve on the side of a meat based meal.

This certified gluten-free BBQ sauce was great and comes in several flavors. I found it at Le Marquis Sans Gluten for $2.95, which is a great price for a certified gluten-free product. Bonus that it’s delicious and will be great for BBQ season.

BBQ Tofu

  • 1 package firm tofu- cut into thin triangles (about 20-25 pieces)
  • BBQ sauce (gluten-free)- I used Simply Naturals Organic BBQ Sauce in Honey Flavor
  • 1-2 TBSPs grapeseed oil

Dry the tofu well. Works even better if you can press the tofu to release the water.

Heat the grapeseed oil in a pan over medium high heat. Add the tofu and fry until golden on each side. Taking the time to turn each piece individually with tongs or a fork.

Once cooked cover with BBQ sauce and serve with veggies, rice or as a snack on its own.

You can also put your tofu on the BBQ and then cover it with BBQ sauce.

It’s that easy!

For the oven baked kale (kinda like kale chips): Heat your oven to 325F. Wash and dry your kale well. Tear into bite sized  pieces (removing the stem). Place on a single layer on a baking sheet (I usually use 2 baking sheets for a large head of kale). Drizzle the kale with a little olive oil and rub the oil into the leaves. I like to sprinkle the kale with a generous amount of nutritional yeast and a little salt and pepper. Let your kale bake until it has reached your desired level of crispyness. I cook mine for about 10-15 minutes (cooking times vary depending on the freshness of the kale and heat of the oven).

For the potato wedges: Heat your oven to 425F. Slice your potatoes into wedges and place on a baking sheet. Drizzle with olive oil and toss to coat. I like to top mine with some chili powder, salt and pepper. Bake in the oven until crispy, about 30-40 minutes.

One block of tofu, one head of kale and 4 medium potatoes made lots of food for 3 girls.

Easy BBQ Tofu (Gluten-Free & Vegan)

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Easy BBQ Tofu (Gluten-Free & Vegan)

The Easiest & Best Baked Beans Recipe (Gluten-Free & Vegan)

Baked Beans (Gluten-Free & Vegan)

This recipe has all the essential attributes of a GFBFF favorite. It’s super easy, calls for basic ingredients, doesn’t require any real measurement, feeds a crowd, always leaves you with plenty of leftovers and is shockingly delicious. What else could you ask for? Oh yeah, it’s gluten free 😉 I will now allow my friend Neil to take over as he is a control freak and wants his moment in the GFBFF Sun.

Hello Glutenless Glutonesses, I am Neil. The following is a detailed account of how to make my moms Lima Beans. It is a Greek recipe and probably fueled the fire of the warriors at Thermopylae. This is a hearty dish of comfort food that can accompany any meal, from meat and poultry to fish/seafood and or vegetables. Kris likes to serve it over rice…a starch on a starch…why not! These beans are so simple and take such standard ingredients you won’t believe what will come of them. What I also love about this dish is its versatility. You can add bacon or parmesan cheese. I added the chilli flakes to the recipe but they should always be included in my opinion. Feel free to take them out if you can’t take the heat. Try them with different herbs. Have fun with these beans!

Baked Lima Beans

Prep time: 10 minutes / Cook time: around 1 hour

Preheat your oven to 375 F

  • 1 can whole tomatoes -roughly chopped up with kitchen shears
  • 3 cans large lima beans- drained and rinsed
  • 1 red onion roughly chopped
  • 4-6 cloves garlic chopped
  • 1 bunch parsley chopped
  • Approximately 2 cups extra virgin olive oil (this may seem excessive but the original recipe calls for 4. I make sure that my beans are almost covered by the oil with just the tops poking out, when they are done you can drain the excess oil into a jar and cook with the most delicious oil you can imagine afterwards). You can put less oil but they may dry out and get hard.
  • a few pinches of chili flakes
  • salt and pepper to taste

Combine everything in a large baking dish (the wider the dish the better, around 1 inch will leave you with a nice crispy crust on top). Bake for about an hour, longer if they look like they need to get a little crispier on top.

If you are baking for a big crowd these beans can easily be adapted to sate the hunger of even the most populated of pot lucks. Add another can of beans and you will need at least a half cup more oil, maybe a bit more of everything else. these beans are versatile, flavor packed, buttery magic for your mouth. And they’re Vegan. Almost unbelievable, I know.

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Gluten-Free Passover Dinner

Toasting friends and a great gluten-free seder.

Toasting friends and a great gluten-free Passover dinner

The title of this blog comes from my friends and family who are my GFBFFs (gluten-free best friends forever). I am very blessed with a group of friends who are very accommodating to the fact that I have celiac disease and constantly go out of their way to assure I can eat safely whether it be at one of their homes or when we are out.

This was on display this past week when my friend invited us all over for a Passover dinner that was 95% gluten-free and 100% vegetarian. I always find it easier when cooking for a group to keep the meal 100% gluten-free or at least to keep the non gluten-free items completely separate, in this case we prepared the glutenous part of the meal in a different area and served it separately. Here are some ideas to help make your next Passover more gluten-free friendly.

On the menu:

Gluten-Free Matzo Ball Soup: We used a gluten-free mix and added garlic, onion, carrot and celery to the broth.

Vegetable Latkes made with potato starch and “matzo meal” made from gf kosher for passover crackers: we didn’t really use a recipe. We grated carrot, zucchini and onion in a food processor, removed the excess liquid and combined the veggies with eggs, potato starch and the crackers (which had been pulsed pulsed in a blender). Then we fried them in oil. It was that easy.

Flourless chocolate cookies: http://food52.com/recipes/19209-divine-gluten-free-chocolate-cookies-no-seriously These were delicious and according to the hostess easy to make. A great anytime gluten-free recipe.

Prepping Dinner

Two of my GFBFFs Prepping Dinner

Gluten-Free Matzo Ball Soup

Gluten-Free Matzo Ball Soup

Gluten-Free Matzo Ball Soup Mix

Gluten-Free Matzo Ball Soup Mix

Gluten-Free Kosher for Passover Crackers

Gluten-Free Kosher for Passover Crackers

Gluten-Free Veggie Latkes made with zucchini, carrot and onion

Gluten-Free Veggie Latkes made with zucchini, carrot and onion

Flourless Cookies

Flourless Cookies

Avocado Cream Sauce- Perfect with Gluten-Free Pasta

Avocado Cream Sauce

This vegan/raw “cream” sauce is super easy to make, ridiculously fresh tasting and will be your best friend if you are a big fan of avocados and lemon. This is one of those recipes that I can see people being very divided over. If you like the simple ingredients listed I guarantee this will become a go to recipe. If you aren’t crazy about avocados you might want to stay away. It tastes like a light and lemony creamy pasta without the dairy. Since it is basically just avocado you will have to eat it up right away, I can only imagine it will be an ugly colored mess the next day.

You will need:

  • one ripe avocado
  • juice of approximately half a lemon
  • handful of fresh basil (other herbs should work)
  • 2 cloves of garlic
  • 1-2 TBSP olive oil
  • salt and pepper to taste

Combine it all in a blender (I used my magic bullet) and served it on your favorite gluten-free pasta. I served mine on my go to gluten-free fettuccine. It’s almost too easy!

This recipe feeds two. Or one, if you are like me and eat the remainder on gf toast immediately.

Original Recipe: http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/

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Cashew Cream Sauce (Gluten-Free & Vegan)

Gluten-Free Pasta with Cashew Cream Sauce

If you love cream sauce and cashews there is little better than this easy sauce served with your favorite roasted veggies and pasta. I had put off making this sauce forever thinking it was complicated and my best friend showed me that it is the easiest recipe ever. All you really need is a high powered blender. This recipe really is a lazy, gluten-free, vegan cooks dream. This is a great go to healthier alternative to dairy based cream sauces. While it is amazingly delicious, no one will mistake this for a classic alfredo sauce. I almost think it’s better, but that’s coming from a cashew obsessed vegan food lover.

BTW- That Parma Veg alternative “cheese” is delicious and 100% gluten-free.

Cashew Cream Sauce

  • 1 1/2 cups raw plain cashews
  • 1 1/2 cups water
  • 1/4 cup nutritional yeast (gluten-free)
  • a few pinches of chili flakes to taste
  • 1 tbsp dijon mustard (gluten-free)
  • 2 cloves garlic (one if you prefer it less garlicky)

Place all the ingredients in a high powered blender (we used a NutriBullet)  and combine until it makes a sauce. About 30 seconds. It’s that easy. You can add more water if you want a thinner sauce, more nutritional yeast if you want it “cheesier” and or more spice if that’s how you like it (we added sriracha).

We served ours with pasta and roasted veggies (mushroom and broccoli roasted with oil, salt and pepper for about 20 minutes). You can bake the finished product in the oven for 15-20 minutes to make a kind of baked macaroni if you want, but we served it as is. The sauce stores well in the fridge for a few days.

Adapted from this recipe by Tara Stiles

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