Sometimes finding a good recipe can be difficult. If you’ve ever wanted to make a gluten free chicken and corn soup, here is a recipe:

Gluten Free Chicken and Corn Soup

Ingredients:

• 1 cup cooked chicken, chopped
• 2 qts. chicken broth
• 3/4 cup onion, chopped
• 1/2 cup carrot, chopped
• 1/2 cup celery, chopped
• 1/2 tsp crushed saffron threads
• 1 cup corn kernals
• 1 TB parsley, finely chopped
• 3 oz cooked gluten free corn noodles
• Salt to taste
• Ground black pepper to taste

Baking Instructions:

1. In a large Dutch oven combine the first six ingredients and simmer for 1 hour.
2. Then add the noodles and corn. Season with salt and pepper to taste. (Serves 8 people)

[Recipe courtesy of Gluten A Go Go]

Looking for a good gluten free salad?  Here is one I recommend you check out:

All Season Whole Grain Fruit Salad

Ingredients:

• 1 cup (250 ml) wild rice blend
• 1 cup (250 ml) quinoa
• Seeds of pomegranate*
• ½ cup (125 ml) sliced almonds, toasted
• 1/3 cup (75 ml) sliced green onions
• 1 pear, unpeeled, cored, chopped
• Grated peel and juice from 1 large orange
• 3 tablespoons (45 ml) Balsamic vinegar
• 2 tablespoons (30 ml) olive oil
• 2 tablespoons (10 ml) Dijon mustard

Baking Instructions:

1. In a large saucepan, bring 4 cups of water and the wild rice blend to a boil.
2. Reduce the heat, cover and simmer for 25 minutes.
3. Add the quinoa and stir completely.
4. Return to a boil.
5. Reduce the heat, cover and simmer for another 20 minutes.
6. Remove from the heat and allow the mixture to cool and then transfer the mixture to a large serving bowl and chill in the refrigerator. The quinoa and rice mixture can be prepared 1 day in advance if you need to save time.
7. Add the pomegranate seeds, toasted almonds, green onions, pear and orange peel to the chilled grains.
8. In a small bowl, combine ½ cup of the orange juice, vinegar, oil and Dijon mustard and then pour this dressing over the salad.
9. Make sure to mix the salad well and then chill for 30 minutes before eating.

[Recipe Courtesy of Medical History Today]

How does gluten free applesauce pancakes sound?  Here is the recipe courtesy of CSA Celiacs:

Gluten Free Applesauce Pancakes Ingredients

1 1/2 c rice flour
3 T cornstarch
2 T potato starch flour
1 1/2 t GF baking powder
1 c milk
1/2 t salt
2 eggs
3 T margarine, melted
1 c applesauce
1 t lemon juice (optional)

Directions

Mix together flours, starches, baking powder and salt. In a separate bowl, mix the remaining ingredients. Combine both bowls. Stir to remove the lumps and cook on a griddle as usual.

Breakfast is my favorite meal of the day, and one of my favorite meals is crepes! One recipe that recently caught my eye was this recipe over at Simply…Gluten Free:

Ricotta Crepes with Blueberry Sauce

For Crepes:
2 large eggs
2 tablespoon water
Pinch salt

For filling:
1 1/3 cup ricotta cheese – part skim or full fat
2 tablespoons sour cream
Zest of 1 lemon
Pinch salt

Mix ricotta cheese, sour cream, lemon zest and salt together until well blended.

For Sauce:
1 ½ cups blueberries – frozen or fresh
3 tablespoons water
3 tablespoons Aqave Syrup (or you can use sugar – may need less)
Juice of ½ a lemon
Pinch salt

Heat blueberries with water, lemon juice, Agave syrup and salt until hot and syrupy.

Assembly:

Place 1/6th of the filling in each crepe, roll like a cigar and top with blueberry syrup.