Easy Gluten-Free Spinach Dip

Dipping is not usually a thing to worry about a gluten-free diet, yet one does have to careful about stealth gluten in certain recipes. Case in point is sour cream based dips. This, in concept, is gluten-free —but if not guaranteed on the label, make sure to check the back label for wheat, barley, and rye, since thickening agents used in some products may contain these ingredients. Ready to start?


1 cup whole leaf spinach (chopped)
1 cup sour cream
1/3 cup onions (thinly chopped)
2 tablespoons extra-virgin olive oil (optional)
¼ cup bacon (diced)


Defrost spinach  and chop. Fresh spinach is great for this recipe but if you do need to stock them for a few days before cooking, frozen whole leaf spinach or  chopped spinach are excellent options, as well. Combine the spinach with sour cream and onions. Stir until well combined. Cover and refrigerate for a few hours.

Fry diced bacon, in most cases you would not need to put additional oil, and just render the bacon.

Top the spinach dip mixture with bacon. Serve.


Salmon Roast For Two

Very few can top a home-cooked heart healthy meal to set a romantic mood. The effort you put into it plus the warm feeling of privacy dining at home just sets the right tone. Try this Salmon Recipe that is easy to do, delicious, Gluten-Free, with generous omega-3 that’s good for heart health.


Salmon Filllet Portions (2 portions)
Pinch of pepper
Pinch of smoked paprika
1 tbsp maple syrup
1 tbsp Dijon Mustard
Olive oil


Preheat the oven to 450°F. While preheating, prepare the sauce: Combine the maple syrup, mustard, paprika, salt, and pepper.

Prepare the baking sheet by lining it with aluminum foil, and applying a coat of olive oil or cooking spray. Put the fillets on the baking sheet and brush with the mustard mixture, making sure it is coated evenly on all sides. Put in the oven to roast for 8 to 12 minutes.

Depending on the thickness of the salmon, this process can increment by 1 to 2 minutes. If less than an inch thick, start checking for doneness after 6 minutes. Cooked fish flakes easily apart with a fork, uncooked fish has a translucent color and spongy texture. If still uncooked, keep checking every 1 minute.

Serve in a nice serving dish with some green beans and herbed rice for a nice complete meal.


Sweet & Sour Vegetables

An easy and classic recipe of sweet and sour vegetables, added with meat of your choice is a healthy way that you can eat gluten-free. A bonus, do away with the meat and this can also fit a vegan diet.  The cornflour used to thicken the sauce of this dish is safely gluten-free.  This also takes minutes to prepare in a very hot work or grill pan.

Enjoy this  dish with your family. You don’t have to tell them it’s vegan, just delicious and nutritious. 😉


2 lbs or 908 grams vegetable mix
1/4 cup brown sugar
¼ cup cornflour
3 tbsp wine vinegar
1 tsp fresh ginger, grated
1 clove garlic, crushed
4 tbsp tomato ketchup
1 onion, sliced into rings
300 grams pineapple tidbits
1 leek, thickly sliced
2 bell peppers, sliced

Gluten Free Broccoli Soup


Regular soup recipes are easy to hack, if you are looking for gluten-free ways to increase nutrient content of your meals. It’s a perfect first course or a side to any of your dishes. You can safely make gluten-free versions of soups by selecting ingredients that we know to be gluten-free. (no gluten, barley, or rye–no soup extenders, wheat flour and the like). Here is an easy recipe to try.

What you need to be careful about are two things in this recipe: the milk, and the broth. Gluten Free broth can be made easily by cooking broth from scratch (boil chicken, or beef, or get remainder stock for another recipe), or more conveniently, use a gluten-free soup mix or bouillon cube). Try this easy Broccoli soup recipe, using flash frozen Broccoli. They are better than fresh grocery store-bought ones as  nutrients are preserved well at the vegetables’ maturity.  Try this recipe and let us know how it turns out! 🙂


2 lbs broccoli flowers
2 cups chicken or vegetable broth (use gluten-free vegetable bouillon)
1 medium onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
½ tsp salt
½ tsp freshly ground pepper
1 teaspoon thyme or parsley
2 tbsp butter
1 cup all-purpose cream or milk of your choice


Blanching: Bring a pot of water to a boil and add salt. Put frozen broccoli directly in the water (no need to thaw!) and simmer for 2 to 4 minutes until they become bright green and tender.

Drain and using a food processor or a blender, puree the broccoli by batches until smooth.

On the same pot, melt butter and sauté the garlic, onion and celery. Add chicken broth or vegetable broth and season with salt, pepper and thyme or parsley. Lower heat to medium and let the flavors marry together simmering for 2 to 3 minutes.

Switch to low heat and add in the broccoli puree. Add in 1 cup all-purpose cream or 1 cup milk of your choice and let simmer for another minute. Serve on the side of grilled cheese sandwich, or meat dishes.

Risotto ai frutti di mare (Seafood Risotto)

Risotto is one of the most popular comfort food in Italy. It’s versatile and flexible as it can be prepared with any ingredient, and it is a happy coincidence that this traditional recipe is basically gluten-free!


The rice (Arborio rice) that you will use in this recipe has high rice gluten content, though fear not as this gluten is not what those on a gluten-free diet need to stay away from. This rice gluten content in Arborio rice is what gives this risotto its creamy, rich consistency and texture.


What you have to be a bit careful about is the broth you use with this recipe. Be safe and make the broth yourself from scratch or find broth packets that do not have wheat , barley or rye and their other forms in the ingredients.


For seafood lovers, here’s a recipe you can prepare as an accompaniment to a hearty fare, or you can make it the main course of a meal. Buon appetito!




1 pack mixed seafood
400g 1 pack risotto rice (arborio or carnaroli rice)
2 shallots, finely chopped
2 cloves garlic,chopped
6 tbsp White wine
5 tbsp extra virgin olive oil
1 liter fish or vegetable broth (or try a gluten free bouillon broth cube)
2 tbsp freshly squeezed lemon juice
2 tbsp butter
Sea salt and freshly ground pepper to taste
2 tbsp parsley, chopped



Prepare seafood mix by defrosting and patting dry with kitchen paper towel.
Before cooking the risotto, bring broth to a boil then turn the flame to the lowest setting possible just to keep it warm. Using cool liquid would stop the risotto from cooking.


Sautée garlic in olive oil. Turn heat to medium and add seafood mix. Stir and cook for no more than 2-3 minutes. This is to flavor the olive oil. Quickly remove seafood with a slotted spoon leaving all flavored oil on the pan. Place seafood mix in a bowl and cover with foil. Set aside.


Using the same pan with flavored oil, on medium heat, add chopped shallot and cook for 3 minutes or until soft. Add rice and stir for 2-3 minutes to coat rice. This seals the rice to maintain its chewy quality. Once the grains are translucent add white wine, keep stirring and let wine evaporate.


Here comes the tricky part, as this is the secret to the creaminess of risotto. Add the broth gradually by adding a ladleful of broth at a time. Stir using a wooden spoon. Never let the risotto dry out and do not cover the pot. When broth is absorbed, add a ladle of broth again and then stir gently. keep going for about 13-15 minutes. Season with salt and pepper to taste.


Add seafood mix and it is almost done. Continue stirring for 3-5 minutes until rice is cooked al dente ( tender on the outside but firm to the bite in the center). If broth is absorbed during this time, add broth gradually half a ladle at a time as we don’t want risotto to be watery but should still flow a little when served.


As a final touch, stir in butter and squeeze in lemon juice.
Sprinkle with parsley before serving.

Gluten Free Blueberry Pancake

blueberry pancake.jpg

With gluten intolerance, the typical pancake is one of the items you would eliminate from your meal planning. It’s such a shame though , as pancakes have become a standard breakfast item for good reason. It’s quick and easy to prepare and you can make exciting combos with different fruits, to add to your fiber intake, or even make dessert pancakes with chocolates (and more yummy ideas you can think of!).

And so what a relief that with flour options other than wheat, the fantastic pancake can still be a mainstay on your breakfast table.

Here’s a great recipe to follow:


1 cup Brown Rice flour  – provides sweet and nutty flavor

1 cup Sorghum Flour  – close to regular wheat

3/4 cut White Rice flour  – lends a light texture

1/4 cup cassava starch – helps to make products less dense

1/4 teaspoon Xanthan Gum – helps give it a fluffy texture (optional)

1 tsp salt

1 tbsp baking powder

1/4 cup sugar

1 tbsp butter

An option is to get ready  made gluten-free pancake mixes. if you don’t know where to source all these different ingredients. 

1 cup milk

1 egg

1/2 cup frozen blueberries, thawed (20% off offer on blueberries for home delivery until this Sunday!)


Combine and sift together all dry ingredients. Beat the egg separately in a small bowl and add in milk. Whisk this into the dry ingredients and add in melted gluten free butter. You can choose to mix in the blueberries at this point.

Heat a frying pan on your stove, add in 1 tbsp of oil and coat the surface. Pour around a quarter of a cup of batter. As for me, I like to wait for the batter to have a few bubbles as it cooks and place around 6 to a dozen berries to evenly cover the whole pancake. After around 3 minutes, flip the pancake and let the other side cook for another minute.

Serve with honey or maple syrup and add in more fruits, if desired. Enjoy!

Gluten Free Pasta with Scallops and Mussels

There’s no need to worry being picky at an Italian restaurant to enjoy this classic Italian pasta dish–gluten-free. You can prepare it in minutes with the convenience of gluten-free pasta at GERALD.ph, as well as frozen seafood that you may have delivered to your home. 

200 g Gluten Free Yellow Soy Bean Pasta (you can also pick  rice & corn, edamame pasta)
1/2 cup reserved pasta water
1 pack scallops (roe off)
1/2 pack mussels (shell off)
3/4 cup dry white wine
1/4 cup frozen chopped parsley
2-3 tbs garlic herb butter
4 cloves garlic, chopped
2-3 tbs. gluten-free flour (rice flour is an option)
2 tbs. olive oil
Salt and fresh ground pepper to taste
1.In a large pot, cook pasta until al dente or tender to the bite. Drain and set aside some pasta water.
2. Lightly dredge each scallop in a bowl full of gluten-free flour and season with a bit of salt and pepper. Shake off the excess. In a skillet over medium-high heat, add olive oil and half of the garlic herb butter. Saute scallops for about 2-3 minutes on one side until just beginning to brown, then carefully turn over and continue cooking for another 2-3 minutes.
3. Add chopped garlic into the skillet and saute for 30-40 seconds – do not let it brown. Add the wine and a little bit of the pasta water, about 1/4 cup. Then add mussels and cover for 3-4 minutes. Stir.
4. Add cooked pasta and season with additional salt and remaining herb butter. Add more pasta water or a touch of wine if you prefer more broth. Sprinkle with parsley and toss gently to combine. Voila, a delightful pasta dish!