GF Crabcakes

Crabcakes…yum. I used real crab meat for this. Super yum. I wasn’t able to find gluten-free artificial krabmeat, but you may be able to at your local store if you prefer that.

Gluten-free Crabcakes

1 lb. flaked crabmeat
1 egg, beaten
1 tsp powdered mustard
1/2 tsp salt
1/4 cayenne pepper
1/4 tsp thyme
2 Tbsp fresh parsley, minced
1/4 cup milk
2 Tbsp Glutino cracker crumbs (original flavor) or GF bread crumbs
3 Tbsp oil

Combine crabmeat, egg, mustard, salt, pepper, thyme and parsley in a bowl. Stir in milk and add cracker crumbs. Blend. Shape into patties. Heat oil in a skillet to a moderate heat. Fry cakes a few at a time about 3 minutes per side. They will be brown and crispy when done. Add more oil if needed.

GF Steak Fajitas

Mexican food is very easy to make gluten-free, most corn tortillas and tortilla chips are gluten-free already. Some even have “gluten-free” stamps. Of course, being gluten-free doesn’t mean you can only eat processed foods that have the stamp. All you have to do is read the ingredients. Sometimes you can find gluten-free fajita seasoning mix, if you can’t, or don’t like it, try this:

Gluten-free Steak Fajitas

3 skirt steak rolls, cut into bite-sized cubes
1 large green pepper, cut into strips
1 large onion, cut into rings
2 limes
1 Tbsp olive oil
1 tsp cumin
1 clove garlic, diced
corn tortillas for stuffing (fry them in hot oil for a few minutes to make them hot and crispy)
sour cream

Mix together olive oil, garlic, cumin and the juice of the two limes. Marinade steak for a few hours in the fridge. Heat a small amount of oil in a large skillet. Pour steak with marinade into pan and cook with peppers and onions until done. Serve on warmed or fried corn tortillas with cheese, salsa, sour cream and whatever else you like.


seafood lover? You don’t have to be to love hushpuppies.


1 1/2 cups cornmeal
1/2 cup gluten-free all purpose flour (or rice flour)
1 1/2 tsp salt
1 tsp sugar or honey
1 Tbsp baking powder
1 small onion, chopped (sweet onions are best)
2 eggs
3/4 cup milk

Heat oil in a skillet, enough to deep-fat fry. Combine cornmeal, flour, salt, sugar and baking powder in a bowl. Mix in onion, eggs and milk. Drop by rounded tablespoons into hot oil.. Make a few at a time. Cook for about 3 minutes or until golden brown.

chicken bouillon note

Chicken or beef bouillon cubes are not always gluten-free. Read the labels always even if you’ve bought it before. Knorr brand is usually gluten-free, but recently I saw that they are not. Please check. If you are not able to find a gluten-free brand, instead of chicken bouillon cubes, try chicken base. It works just as well in my cream of chicken soup recipe you will find in my Soup category.

roast anyone?

I know it’s easy to make meat and veggies gluten-free…but hey, here’s a great recipe just in case you love pot roast. This is so good. Do this in the crockpot, it’s so easy.

Roast Beef with Thyme and Mushrooms

1 medium-sized beef roast
1 onion sliced into rings (I used a Vidalia sweet onion)
2 cloves garlic (diced)
1 tsp dried Thyme
1 cup beef stock
1 beef bouillon cube (optional)
3 to 4 Tbsp extra virgin olive oil
4 or 5 potatoes (peeled and cubed)
1 pound baby carrots
1 package sliced fresh mushrooms
enough rice flour to roll the roast in
salt and pepper

Heat olive oil in a large skillet. Rise roast with water and pat dry. Salt and pepper all sides and roll in rice flour (I actually used gluten-free bisquick because I had it in the house, any kind of gluten-free flour is fine). Brown roast in olive oil on both sides. Place roast in a large crockpot and set on High. Cook the onion and garlic in the remaining olive oil until soft. You can add a little more olive oil if the pan gets too dry. Stir in the teaspoon of Thyme. I also tossed the diced potatoes in the pan to coat them with oil and thyme, but this is optional. Pour contents of skillet on top of roast in the crockpot. Top with potatoes, if you didn’t already have them in the skillet. Add the baby carrots and mushrooms. Pour the beef stock over all and crumble beef cube on top. Cook on high about 4 hours and switch to Low setting for another few hours or as long as you want.

I made this in the morning and left it cooking all day. It was moist and tender and had an excellent flavor.
You can also make this in the oven if you’re not a fan of crockpots. You bake it at 300, covered in foil about 4 1/2 hours.