Some mouthwatering and delicious gluten free recipes to help you rediscover your passion for bread and baked goods. We hope you enjoy them as much as we loved creating them for you!
Baked Spinach, Egg & Cheese Omelette on English Muffin
Perfect quick breakfast to prepare ahead of time or for on the go!
Prep Time: 10 minutes, Bake Time: 15 minutes
Serves: 2-3
Ingredients:
2 Aidan’s Gluten Free English Muffins
4 eggs
1 cup fresh baby spinach, packed
1/3 cup cheddar cheese, or your favorite vegan cheese, shredded
1 tsp garlic powder
Salt and pepper
Avocado, for serving, optional
Instructions:
1. Preheat the oven to 400˚F and lightly grease an 8”x8” square baking pan with oil or butter.
2. In a bowl, whisk together the eggs until blended then mix in the garlic powder and salt and pepper to your liking. Pour eggs into the prepared pan. Press the spinach on top of the eggs then sprinkle on the shredded cheese.
3. Bake for 15 minutes or until the egg is cooked through. Remove from oven and allow to cool before cutting into pieces to fit on your English muffin.
4. When ready to enjoy, toast your Aidan’s Gluten Free English Muffin to preference, optionally add some sliced avocado and top with the piece of baked omelette.
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Chickpea Salad Bagel Sandwich
Protein packed and easy to make, this salad sandwich will be your next favorite lunch!
Prep Time: 10 minutes, Total Time: 15 minutes
Serves: 1
Ingredients:
1 Aidan’s Gluten Free Bagel
1 19oz can chickpeas, drained & rinsed
2 stalks celery
¼ cup chopped parsley
2 green onions
½ avocado
2 tbsp capers, optional
2 tbsp mayonnaise, optional
2 tbsp lemon juice
1 tsp garlic powder
1 tsp paprika
Salt and pepper, to taste
Fresh arugula, for sandwich
Instructions:
1. Add the drained & rinsed chickpeas to a large mixing bowl and use a masher or a fork to break up the chickpeas. For some texture, leave a few whole chickpeas.
2. Chop up the celery, parsley and green onion and add to the bowl. Use a knife to carefully slice up half the avocado so you can scoop it out with a spoon and easily mash that up too.
3. Next, add the capers and mayonnaise, if using, along with the lemon juice and dry seasonings. Stir everything together to evenly combine. Taste test for more lemon or seasonings.
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Summer Panzanella Salad
Bold, Italian, easy and delicious, this salad is perfect any summer night!
Prep Time: 8 minutes, Total Time: 15 minutes
Ingredients:
3-4 inch piece Aidan’s Gluten Free Baguette
3 tbsp olive oil
½ tsp Italian seasoning
1 small Roma tomato
1 ripe peach
½ cup sliced cucumber
¼ cup fresh basil
Salt and pepper, to taste
Balsamic reduction or balsamic vinegar
Shaved parmesan cheese or vegan cheese of your choice, optional
Instructions:
1. Cut the baguette into cubes then toss in a bowl with 1 tbsp of olive of oil, Italian seasoning and a sprinkle of salt and pepper.
2. Heat a large skillet over medium heat then add the cubed baguette to toast until crunchy on the outside. You can also add to a preheated oven at 375˚F and toast for 10 minutes. Watch bread closely to prevent any burning.
3. Wash the tomato, peach, cucumber and basil. Dice up the tomato into chunks, slice the peach, remove the pit, slice the cucumber and either slice or tear the basil.
4. Add to the same bowl and toss in the remaining olive oil and salt and pepper to taste.
5. When the baguette is crunchy, remove from heat and add to the bowl, toss together one more time then plate with a drizzle of balsamic and garnish with shaved parmesan or vegan cheese (optional).
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Lentil Sloppy Joes and Pita
A hearty plant based meal that's simple, savory and perfectly sweet.
Prep Time: 15 minutes, Total Time, 40 minutes
Serves: 4
Ingredients:
4 Aidan’s Gluten Free Pita
1 cup green lentils, rinsed
2 tbsp olive oil
1 small yellow onion, diced
3 garlic cloves, minced
1 bell pepper, any color, diced
¼ cup tomato paste
2 tbsp coconut sugar, or sweetener of choice
2 tsp chili powder
1 tsp paprika
1 tsp cumin
Salt and pepper, to taste
Pickled Onions:
1 red onion
1 cup vinegar
1 cup boiled water
2 tbsp coconut sugar or preferred sweetener
1 tbsp salt
Slaw:
1 cup red cabbage, shredded
1 carrot, shredded
1 tbsp plain Greek yogurt or mayonnaise
1 tbsp lemon juice
Instructions:
1. Start by making the pickled onions and the slaw. For the onions, simply slice the onion into thin half rings then add to a bowl or a jar with the rest of the ingredients and let sit for at least 30 minutes, or up to a week. For the slaw, mix all the ingredients together in a large bowl and taste test. Let sit until ready to eat with the meal.
2. Cook the lentils according to package instructions, be sure not to overcook to avoid mushiness. Remove from heat when done.
3. Next, dice up the onion, then add to a hot skillet or a pot over medium heat with the olive oil and sauté. Mince the garlic and add that too and sauté for about 4 minutes or until soft.
4. Stir in the diced bell pepper, tomato paste, sweetener and all the dry seasonings until well combined.
5. Fold in the cooked lentils and combine all the ingredients together. Taste test for more seasonings. It should be quite thick but perfect for eating on the pita.
6. Optionally toast the Aidan’s Gluten Free Pita in the oven or in a skillet to warm then serve with the lentils, pickled red onions, and slaw. Enjoy!
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Caramelized Plum Tart with Crumb Crust
A delicious dessert that’s as good as the sliced bread that you’ll use to make it.
Crumb Crust:
1 ¼ cup Aidan’s Gluten Free Red Lentil & Blue Corn Brown Loaf breadcrumbs (OR Aidan’s Gluten Free White Loaf for more mild flavour)
¾ cup brown sugar
7 tbsp butter or vegan butter (melted then cooled)
To make breadcrumbs, cut bread slices into cubes and spread out on a cookie sheet. Bake at 350˚ until fully toasted and hard. Grind into a fine powder using a food processor or spice grinder.
Thoroughly combine all ingredients and then press into 9” pie pan. Bake at 150˚F for 15 minutes. Cool thoroughly.
Lemon Filling:
¼ cup sugar
2 tbsp corn starch
1/8 tsp salt
Grated zest from ½ lemon
½ cup water
¼ cup strained lemon juice
3 large egg yolks
1 tbsp unsalted butter or vegan butter
Whisk ingredients over medium heat, stirring constantly, being sure to scrape sides, until mixture begins to thicken. Remove from heat and keep whisking until desired firmness is achieved. Add back to heat if necessary to thicken further. Fully cool lemon mixture before adding to crumb crust.
Caramelized Plums:
1 tbsp butter or vegan butter
1 tbsp sugar
5 large plums, halved and cored
Heat butter and sugar on medium heat in non-stick pan and add plums, cut side down. Plums will release some juice into the sugar and butter. Cook until the juice has reduced and the butter and sugar start to bubble. Inspect the underside of the plums and when desired browning has been achieved, remove from pan and cool.
Arrange plums over lemon mixture.
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Hint of Mint Chocolate Torte
A delicious dessert that uses that extra sliced bread you’re not sure what to do with.
Torte Ingredients:
¾ cup finely ground dried gluten free breadcrumbs using Aidan’s Gluten Free White Loaf
¼ cup ground blanched almonds
¼ tsp salt
6 oz. semi-sweet or bittersweet chocolate
½ cup sugar
½ cup unsalted butter or vegan butter
6 large egg yolks
1 tsp mint extract
6 egg whites
½ tsp cream of tartar (if you don’t have, use equivalent amount of baking powder)
Instructions:
1. Ensure all ingredients are at room temperature
2. Make breadcrumbs by cutting up stale loaf slices into cubes and grinding them up using a food processor or spice grinder.
3. Grease and line a 9” round baking pan with parchment paper
4. Set oven to 325˚F
5. Mix breadcrumbs, ground blanched almonds and salt and set aside
6. Chop chocolate into coarse pieces and then grind in a food processor until fine and set aside
7. In a bowl, beat until smooth sugar and butter and then beat in egg yolks one at a time
8. Add the grated chocolate and the dry ingredients to the sugar/butter/egg mixture and beat until smooth.
9. Add mint extract to the batter mixture
10. In a separate clean bowl and with a clean whisk, beat until firm but not dry the egg whites and cream of tartar
11. Gently fold ¼ of the frothy egg whites to the batter, then fold in remaining egg whites, being careful not to over mix.
12. Pour into prepared pan and bake for approximately 1 hour, until toothpick inserted in centre comes out clean.
13. Allow torte to cool fully before removing from the pan.
Mint Chocolate Glaze Ingredients:
6 ounces bittersweet chocolate, coarsely chopped
½ cup water
6 tablespoons unsalted butter or vegan butter
1 teaspoon mint extract
Instructions:
1. In a double boiler melt chocolate and water
2. Remove melted chocolate from heat and with a rubber spatula, add 1 tablespoon of butter at a time until smooth
3. Stir in mint extract
4. Allow glaze to cool to 85-90˚F before pouring over cooked torte, being sure to spread glaze across top and sides.
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Lemon Raspberry Torte
Another delicious dessert that uses that extra sliced bread you’re not sure what to do with.
Torte Ingredients:
1 cup finely ground dried gluten free breadcrumbs using Aidan’s Gluten Free White Loaf
¼ cup ground blanched almonds
¼ tsp salt
½ cup sugar
½ cup unsalted butter or vegan butter
6 large egg yolks
½ cup lemon juice
1 tsp lemon rind
6 egg whites
½ tsp cream of tartar (if you don’t have, use equivalent amount of baking powder)
Confectioners’ sugar for dusting
½ pint raspberries
Instructions:
1. Ensure all ingredients are at room temperature
2. Make breadcrumbs by giving slices a quick toast and then allowing the slices to cool before using a food processor or spice grinder to make breadcrumbs.
3. Grease and line with parchment paper a 9” round baking pan
4. Set oven to 325˚F
5. Mix breadcrumbs, ground blanched almonds and salt and set aside
6. In a bowl, beat until smooth sugar and butter and then beat in egg yolks one at a time.
7. Add lemon juice and lemon rind to sugar/butter/egg mixture and mix with dry ingredients until smooth.
8. In a separate clean bowl and with a clean whisk, beat until firm but not dry the egg whites and cream of tartar
9. Gently fold ¼ of the frothy egg whites into the batter, then fold in remaining egg whites, being careful not to over mix.
10. Pour into prepared pan and bake for approximately 1 hour, until toothpick inserted in centre comes out clean.
11. Allow torte to cool fully before removing from the pan.
12. Dust with confectioners’ sugar and decorate with raspberries or your choice of fresh berries.
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Pecan Toffee Squares
Surprisingly easy to make and undeniably delicious.
⅔ cup Aidan’s Gluten Free Superior 1 for 1 Baking Flour
1 ½ tbsp Sugar
⅛ tsp Salt
¼ cup cold unsalted butter (or vegan butter) cut into small pieces
2 tsp milk (or non-dairy alternative)
Filling Ingredients:
5 tbsp unsalted butter (or vegan butter), cut into pieces
½ cup packed brown sugar
2 tsp honey
1 tbsp milk (or non-dairy alternative)
⅛ tsp salt
1 ⅓ cups chopped pecans
1 tsp vanilla
Instructions:
1. Mix dry ingredients together and add cut in ¼ cup butter using fingertips.
2. Sprinkle 2 tsp milk over the mixture and knead until crumbs begin to form.
3. Greased 8” square baking pan and line with foil.
4. Press dough firmly into pan and form a smooth, even layer and bake for 12 minutes at 350˚F.
5. Add butter, sugar, honey, milk, and salt to a saucepan and bring to a boil over medium heat. Boil uncovered for 3 minutes then remove from heat.
6. Stir in pecans and vanilla, then spread over baked crust.
7. Bake at 350˚F until the mixture is bubbly and golden brown, and slightly darker at the edges. Approximately 18 – 20 minutes.
8. Let cool before cutting into squares.
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The Perfect Stuffing
For those special occasions and holidays.
Prep Time: 25 minutes
Bake Time: 45 minutes
Serves: 8-10
Ingredients:
4 tbsp butter (use dairy-free if required)
1 small onion, diced
4 stalks celery, halved lengthwise and chopped
1 Aidan’s Gluten Free White Loaf, cubed
⅔ cup milk, plus more as needed (use dairy-free if required)
½ cup vegetable broth
1 egg, whisked (omit for vegan, stuffing may be less dense)
2 tsp poultry seasoning
¾ tsp salt
½ tsp black pepper
½ tsp dried thyme
Instructions:
1. Preheat the oven to 400˚F. Grease a 9”x13” inch casserole dish with 2 tbsp butter. At the same time, heat 2 tbsp of butter in a skillet on medium heat.
2. Add the onion and celery to the skillet. Cook for 7-10 minutes until softened, stirring occasionally.
3. Place the cubed Aidan’s Gluten Free White Loaf in a large bowl. Add the cooked onion and celery along with the remaining ingredients. Mix together with a wooden spoon or your hands. Add additional milk as needed. The mixture should be fairly saturated.
4. Transfer the stuffing to the casserole dish and cover with tin foil. Bake for 35 minutes covered and an additional 10-15 minutes uncovered until golden brown.
5. Remove from the oven and serve immediately. Leftovers will keep in the fridge for 2-3 days.
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