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Celiac Menu Ideas -- GF/DF

 

DAIRY SUBSTITUTIONS:
Miyokos Pourable Mozzarella: pizza/lasagna
Miyokos Cashew Mozzarella: salads
Follow Your Heart brand Crumbles: feta, blue cheese
Violife Mexican Blend & sliced cheese
Garden of Life, any type of cheese
Oaty Ginger Slice

Ripe Recipes

Angela Redfern

Basic Tea Rub

Cooking with Tea: Techniques and Recipes for Appetizers, Entrées, Desserts and More

Diana Rosen and Robert Wemischner

Pumpkin and Goat’s Cheese Lasagne with Yoghurt and Cardamom

Josceline Dimbleby’s Complete Cookbook

Josceline Dimbleby

Cheese and Anchovy Biscuits

Josceline Dimbleby’s Complete Cookbook

Josceline Dimbleby

(1)

Classic Chocolate Chip Cookies

I Can Cook Vegan

Isa Chandra Moskowitz

Classic Lentil Burger

I Can Cook Vegan

Isa Chandra Moskowitz

(1)

Minty Tabbouleh with Baked Falafel and Tzatziki

I Can Cook Vegan

Isa Chandra Moskowitz

(1)

Sweet Potato and Blood Orange Salad with Mustard Vinaigrette

I Can Cook Vegan

Isa Chandra Moskowitz

(2)

Maple-Mustard Brussels Sprouts with Radicchio and Pecans

I Can Cook Vegan

Isa Chandra Moskowitz

(1)

Champagne and Shallot Vinaigrette

Let's Do Brunch

Brigit Binns

Cream of broccoli soup with black sesame and watermelon seeds

East by West

Jasmine Hemsley

(1)

Afghani Aubergine Casserole

Rice, Spice and All Things Nice

Reza Mahammad

Tangy Red Pepper Sauce

The Korean Table: From Barbecue to Bibimbap 100 Easy-To-Prepare Recipes

Taekyung Chung and Debra Samuels

Seasoned Carrots

The Korean Table: From Barbecue to Bibimbap 100 Easy-To-Prepare Recipes

Debra Samuels and Taekyung Chung

Seasoned Cucumbers with Sesame Seeds

The Korean Table: From Barbecue to Bibimbap 100 Easy-To-Prepare Recipes

Taekyung Chung and Debra Samuels

Fried feta with sesame seeds & honey

The Food & Cooking of Greece

Rena Salaman

Asparagus, sunflower seeds, caramelised buttermilk

Mile 8: A book about cooking

David Higgs

Pimento pepper on the fire, almond and parsley salsa

Mile 8: A book about cooking

David Higgs

Pineapple and Butternut Chutney

Mile 8: A book about cooking

David Higgs

Prickly Pear Chutney

Mile 8: A book about cooking

David Higgs

Lavender and Almond Crisps

The Scented Kitchen: Cooking with Flowers

Frances Bissell

Smoked Prawns with Lemon & Rosemary Salt

Home Made

Yvette van Boven

Irish Brown Soda Bread

Home Made

Yvette van Boven

Sophie’s Scones

Josceline Dimbleby’s Complete Cookbook

Josceline Dimbleby

Ricotta, Plums and Lavender

Bistronomy: French Food Unbound

Katrina Meynink

(1)