gluten-free recipes


Gluten Free Eggplant Parmesan

When I first became gluten free, I missed many Italian dishes. All of the gluten free pastas I had tried weren’t very tasty; the texture and flavour of the pasta wasn’t even close to the real thing… until I found the best gluten-free pasta. Also, I began to cook with various gluten-free flours, and combinations.

Lasagna, spaghetti with meatballs, rice balls, chicken Parmesan, and eggplant Parmesan are just some of the delicious Italian recipes that I was determined to make, but with gluten-free (and soy-free) flours.

Here is a delicious recipe for Gluten Free Eggplant Parmesan that you’ll enjoy – without the breadcrumbs. The texture of the eggplant with the arrowroot or tapioca flour is even better than breadcrumbs, in my opinion. Add the gooey goodness of a good mozzarella cheese, and fresh tomato sauce… you’ll be tempted to eat the entire dish in one sitting.

Gluten Free Eggplant Parmesan


3 large Sicilian eggplants, sliced thick

¼ cup tapioca or arrowroot flour

1-2 eggs, beaten

¼ cup Parmesan cheese

Pinch of salt

1 tablespoon olive oil

2 cups shredded mozzarella cheese

½ cup parmesan

2 ½ cups cooked tomato sauce



Preheat oven to 350 degrees F (175 degrees C).

Mix together tapioca or arrowroot flour with Parmesan cheese. Beat eggs in a shallow bowl. Dip eggplant slices in egg, then in flour. Place in a single layer on parchment paper lined baking sheet.

Bake in preheated oven for 10 minutes on each side.

In a 9×13 inch baking dish, spread some of the spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.

Cover in aluminum foil. Bake in preheated oven for 35 minutes, or until golden brown. Serves 4.

Gluten Free Eggplant Parmesan | amotherworld | amotherworld.com

Gluten Free Chocolate Chip Toffee Cookies

Disclosure: This post is proudly sponsored by Becel® and  #BakewithHeart. As always, the opinions expressed herein are my own.

Mmmm there is nothing more comforting than freshly baked cookies. During the Christmas holidays, I love baking cookies with my boys. We love a variety of yummy Christmas cookies, but with our hectic schedules, we simply don’t have the time to bake five or six different recipes.

Making delicious cookies starts with the right cookie dough. I’ve been on the hunt for one great cookie recipe that can be the delicious base for a number of delicious variations. With this simple and easy recipe by Becel® , you’ll be able to make soft and chewy cookies every time.

Becel®  is free from artificial preservatives, flavours and colours, and us made from simple blends of plant and seed oils, so you can feel good about using Becel® in your holiday recipes!

Becel Anything Goes Cookie Dough is a simple, customizable cookie dough recipe that makes it easy to make multiple varieties of cookies at once by splitting the dough and adding your favourite mix-ins.

There is also a great gluten-free variation too! For a gluten-free version, simply replace all-purpose flour with 2-1/2 cups (625mL) gluten-free whole grain oat flour, 1/3 (75mL) cup coconut flour and 1/4 (60 mL) cup potato flour. Because I can’t eat oats either, I’ve substituted the flour with my own gluten-free  version.

I also decided to add toffee bits and chocolate chips, because there is nothing tastier than crunchy toffee and creamy chocolate in a chewy cookie! Here is my recipe for Gluten Free Chocolate Toffee Cookies.

Gluten Free Chocolate Skor Cookies | amotherworld | amotherworld.com

Gluten Free Chocolate Skor Cookies | amotherworld | amotherworld.com

Gluten Free Chocolate Chip Toffee Cookies


3 cups (750 mL) gluten-free flour (blend of almond, sorghum, rice and tapioca flours)

1 tsp. (5 mL) baking soda

1/2 tsp. (2 mL) salt

1 cup (250 mL) Becel® Buttery Taste margarine* or Becel® Original margarine

1 cup (250 mL) firmly packed light brown sugar

1/4 cup (60 mL) granulated sugar

2 large eggs

1 tsp. (5 mL) vanilla extract

1 cup semi-sweet chocolate chips

¼ cup toffee bits

Gluten Free Chocolate Skor Cookies | amotherworld | amotherworld.com


Preheat oven to 375°F (190° C). Combine flour, baking soda and salt in medium bowl; set aside.

Beat Becel® Buttery Taste margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Add toffee bits and chocolate chips. Drop by tablespoonfuls on ungreased or parchment-paper-lined baking sheets, 2-in. (5 cm) apart.

Bake 7 minutes or until edges are golden. Cool 2 minutes on wire rack; remove cookies from sheets and cool completely.

Becel® margarine can replace butter 1:1 in any of your favourite holiday baking recipes for an alternative. The most convenient part – you can use it straight out of the fridge and it will be smooth and creamy each time, ready to go!

TIP: Take the original Becel Anything Goes Cookie Dough and add your choice of mix-ins. Here are some ideas:

Gluten Free Chocolate Chip Toffee Cookies | amotherworld

My Favourite Mix-ins

Chocolate chips + toffee bits

Chocolate chips + walnuts

Toffee bits + pecans

Pecans + butterscotch chips

White chocolate chips + macadamia nuts

Milk chocolate chips + chopped almonds

Crushed peppermint candy

White chocolate chips + dried cranberry

Dried cranberry + pecans

Gluten Free Chocolate Skor Cookies | amotherworld | amotherworld.com

Gluten Free Chocolate Skor Cookies | amotherworld | amotherworld.com

Let Becel® help you #BakewithHeart and gift with love this holiday season using their single, customizable recipe for soft and chewy cookies every time! Be sure to check out becelbakewithheart.ca for more gifting and recipe inspiration.


Cauliflower and Cheese Bread (Gluten-Free)

Since going gluten-free, I miss having a slice of regular pizza, focaccia or a fresh baguette. While there are many gluten-free options out there to buy, I do like to experiment in the kitchen with various gluten-free flours.

This Cauliflower and Cheese Bread recipe is inspired by one my sister, the Healthilinguist, created.


1 head cauliflower

1 cup grated cheddar cheese (more if you really want it cheesy)

1/2 cup potato flour

2 eggs

1/2 teaspoon each garlic powder, oregano and salt


Steam cauliflower until soft – not too mushy but soft enough that you can pierce it with a fork easily. Let cool. On a chopping board, “rice” the cauliflower. Using a cheese grater, grate the cauliflower to a coarse texture (approximately the size of rice grains).

Put cauliflower into a large bowl. Add remaining ingredients and mix. With hands, knead until it forms a ‘dough’.

On a pizza pan or baking pan lined with parchment paper and greased with some safflower oil, press mixture onto the pan so that it’s about 1/2 inch thick.

Bake at 375 for about 20 minutes or until golden brown.

If making a pizza crust, I’d spread the ‘dough’ even thinner and bake halfway through, then add pizza toppings and place back in the oven.

Cauliflower and Cheese Bread | amotherworld

gluten free bread