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gluten-free

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30 Minutes or Less

Gluten-Free Pasta Salad (Dairy-Free)

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gluten-free pasta salad in a big bowl with a wooden spoon

This gluten-free pasta salad recipe will be on repeat all summer long! A quick and easy homemade Italian dressing is the cherry on top of this delicious dish. Make this simple gluten-free pasta salad for your next summer barbecue or party – everyone (including gluten-eaters) will love it!

gluten-free pasta salad in a big bowl with a wooden spoon

Pasta salad has always been my favorite part of every summer barbecue. Even as a child, I’d fill my paper plate to the brim with pasta salad and nothing else. There’s just something about a chilled pasta salad in the warm weather that is so light and fresh, yet satisfying. Most pasta salads contain both gluten and dairy, but making one without is surprisingly easy! I opted for brown rice pasta since it has the best taste and texture when chilled. And I simply left out the cheese while boosting the flavor of this dish in other ways to make up for it. This gluten AND dairy-free pasta salad won’t leave you feeling deprived, like at all. Enjoy this recipe as a side to virtually any meal, or if you’re like me – find the biggest plate you can, fill it up and eat it on its own!

What You Need To Make Gluten-Free Pasta Salad

Gluten-Free Pasta – Brown rice pasta reigns supreme in both taste and texture. While you can definitely use whatever kind of gluten-free pasta you’d like for this recipe, I highly recommend you give brown rice pasta a try. And not just any brown rice pasta, I specifically recommend the Tinkyada Brown Rice Spirals. I bought mine at Whole Foods, but have seen them at a variety of grocery stores. Now, if you’ve been reading my blog for a little while now, you know that I live and die by the Jovial Brown Rice pasta. However, when cold, Jovial brand pasta tends to get hard and chewy – which is not ideal for a pasta dish we plan on enjoying cold. Therefore, of all the gluten-free pasta brands I have experimented with for this gluten-free pasta salad recipe, I found Tinkyada to be the best!

Pepperoncini – We loooove pepperoncinis around here. I love having a jar in my fridge to add to any and all salads, while my boyfriend is obsessed with putting them on his sandwiches. If you’ve never had/heard of pepperoncinis (you’re missing out) they’re mildly spicy pickled peppers. Most commonly sold whole, you’ll want to slice them before adding them to your gluten-free pasta salad. If you’re sensitive to spice, I recommend slicing and using only the bottom half of the pepperoncinis. The closer to the stem you get, the hotter that part of the pepper will be.

Salami – Any kind of salami will work in this recipe! My only recommendation would be to avoid using thinly sliced salami. Try purchasing a whole salami and slicing into bite-sized pieces yourself. Feel free to go as big or as small with these pieces as you’d like.

Adjust This Recipe To Your Dietary Needs

Make it Vegan: Use chickpeas instead of salami, or just leave that part of the recipe out altogether!

Add Gluten: Feel free to use regular pasta instead of gluten-free pasta in this recipe.

Add Dairy: Throw a little mozzarella into this gluten-free pasta salad if you’d like.

Gluten-Free Pasta Salad (Dairy-Free)
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Gluten-Free Pasta Salad (Dairy-Free)

0 from 0 votes
Recipe by Samantha Russo Course: SidesCuisine: ItalianDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes

This gluten-free pasta salad recipe will be on repeat all summer long! A quick and easy homemade Italian dressing is the cherry on top of this delicious dish. Make this simple gluten-free pasta salad for your next summer barbecue or party – everyone (including gluten-eaters) will love it!

Ingredients

  • For the pasta salad:

  • 1 pound gluten-free pasta

  • 2 cups cherry tomatoes, sliced

  • 1/2 cup black olives, sliced

  • 1/2 cup pepperoncini, sliced

  • 1 cup basil, chopped

  • 1 – 2 cups salami, chopped

  • For the dressing:

  • 1/2 cup olive oil

  • 1/4 cup apple cider vinegar, see Notes

  • 1 tablespoon honey (or maple syrup)

  • 1 garlic clove, chopped

  • 1/2 tablespoon salt

  • 1/2 tablespoon Italian seasoning

Directions

  • Cook pasta according to package directions.
  • While pasta cooks, make the dressing by adding all ingredients to a jar, securing with a lid, and shaking to combine.
  • Let the pasta cool before adding all ingredients to a bowl and tossing together.

Recipe Video

Notes

  • Apple Cider Vinegar: You can use lemon juice or white wine vinegar instead of apple cider vinegar if you’d like.
  • Prep this gluten-free pasta salad ahead of time and let it chill in the fridge for a few hours before serving to give the flavors time to develop!

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30 Minutes or Less

Peanut Butter and Jelly Baked Oats (Vegan, Gluten-Free)

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overhead image of peanut butter and jelly baked oats with milk and blueberries on the side.

These peanut butter and jelly baked oats are the most delicious way to start your morning! Creamy peanut butter, your favorite jelly, and just a touch of maple syrup are what make this recipe special. Whip up these peanut butter and jelly baked oats on mornings when you want something that’s perfectly sweet, comforting, and oh-so-satisfying.

overhead image of peanut butter and jelly baked oats with milk and blueberries on the side.

The baked oats life chose me. The carrot cake baked oats recipe I shared a few months back literally blew UP! Everyone was going crazy over that recipe, and tbh I don’t totally blame them. Though while the carrot cake version is delicious, I wanted to give you guys options. So I brainstormed some classic favorite flavor combos and ultimately landed on peanut butter and jelly. There is nothing more iconically wholesome than peanut butter and jelly. And when added to baked oats, the results is truly comfort food made HEALTHY.

What You Need To Make Peanut Butter and Jelly Baked Oats

Rolled Oats – Oats are an ideal breakfast, with plenty of vitamins, mineral, and health benefits! Feel free to use either rolled oats or quick oats in this recipe – both will work. I almost always have a bag of rolled oats in my house as an easy and versatile gluten-free grain.

Banana – You can use either a mashed banana or half a cup of apple sauce in this recipe. The mashed fruit act as a fort of egg-replacer in this vegan breakfast recipe.

Peanut Butter – I’d recommend opting for smooth peanut butter if you have it, but if not crunchy will work too. Though keep in mind that the peanut butter will be blended with all ingredients in the second step. Therefore, if you use crunchy, there’s a good chance it will be no longer crunchy by the end of this recipe.

Jam – Go crazy with this one! Literally use whatever jam or jelly your heart desires. I had some homemade blueberry jam lying around, so I used that. But i’m sure any jam or jelly flavor will taste incredible in these peanut butter and jelly baked oats!

Adjust This Recipe To Your Dietary Needs

Add Protein: Feel free to add a tablespoon of your favorite protein powder to increase the protein in these baked oats. If you end up adding protein powder, I’d recommend increasing the almond milk amount to 1/2 cup instead of 1/3 cup.

Make it Grain-Free: To make these peanut butter and jelly baked oats grain-free, use coconut flour in place of the rolled oats.

Peanut Butter and Jelly Baked Oats (Vegan, Gluten-Free)
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Peanut Butter and Jelly Baked Oats (Vegan, Gluten-Free)

0 from 0 votes
Recipe by Samantha Russo Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

1

serving
Prep time

5

minutes
Cooking time

20

minutes
Total time

25

minutes

These peanut butter and jelly baked oats are the most delicious way to start your morning! Creamy peanut butter, your favorite jelly, and just a touch of maple syrup are what make this recipe special. Whip up these peanut butter and jelly baked oats on mornings when you want something that’s perfectly sweet, comforting, and oh-so-satisfying.

Ingredients

  • 1/2 cup rolled oats

  • 1 banana, mashed

  • 1/3 cup almond milk, see Notes

  • 1 tablespoon maple syrup

  • 1 tablespoon peanut butter

  • 1/2 teaspoon baking powder

  • pinch of salt

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon vanilla extract

  • 1 tablespoon jam of choice

Directions

  • Preheat your oven to 350° Fahrenheit and lightly grease a ramekin.
  • Add all ingredients except the jam to a blender and blend until smooth.
  • Pour into ramekin, then swirl in the jam. Bake for 20-25 minutes.

Recipe Video

Notes

  • Almond Milk: Feel free to use any dairy-free milk you’d like instead of almond milk.

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30 Minutes or Less

One Pan Breakfast (Gluten-Free, Dairy-Free)

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All ingredients for one pan breakfast arranged on a plate with a cup of coffee on the side.

This easy one pan breakfast recipe has everything you need to start your day off right! Savory bacon, crispy potatoes, and fluffy scrambled eggs are all cooked in the same pan. Whip this one pan breakfast up on mornings when you need something quick, yet satisfying and delicious!

All ingredients for one pan breakfast arranged on a plate with a cup of coffee on the side.

I’ve been making this exact breakfast for my boyfriend and I for a couple of months now. Well actually, I started with only cooking the eggs and bacon in the same pan while the potatoes baked in the oven. Then one day, I was short on time (and energy) so I decided to try cooking the potatoes in the same pan too. And voila! The world’s easiest/best one pan breakfast was born.

I actually have no good reason as to why I haven’t shared this breakfast hack earlier. It just became such a common part of my cooking routine that I failed to realize it was worth sharing. Which is crazy because it is by far one of the smartest, if not THE smartest recipe I’ve ever created. The entire breakfast-making process could literally not get any more efficient than this. I promise this one pan breakfast will change your breakfast game forever! Just like it changed mine.

What You Need To Make This One Pan Breakfast

Bacon – Ahhh beautiful, beautiful bacon – I just love you. No breakfast is complete without bacon or sausage. In my opinion, bacon reigns supreme, though sausage is OK too. Though the main reason I’d recommend you stick to bacon in this recipe, is because the fat rendered from the bacon will become the “cooking oil” we use for the rest of the recipe. If you find that your bacon renders too much fat, simply remove some from the pan before cooking the rest of your one pan breakfast.

Baby Potatoes – Any kind of white potato will work here. My recommendation is baby potatoes for their creamy, almost buttery interior. When pan-fried in this recipe, the outside gets deliciously crispy while the inside stays pleasantly soft. If you opt for using a different kind of white potato in this recipe, just make sure that it is chopped into similarly sized pieces.

Eggs – Another breakfast staple, eggs are the last item cooked for this one pan breakfast. I scrambled my eggs in this recipe, though you can cook your eggs however you’d like. I can image that fried eggs would also taste and work great here! However, if you do choose to scramble your eggs, do not forget to lower the heat of your pan, as scrambled eggs require a much lower temperature to cook.

Delicious Additions

Below are a few ideas of what you can serve with this one pan breakfast…

  • Avocado
  • Gluten-Free Toast
  • Fresh Fruit
  • Arugula/Lettuce
  • Fresh Tomatoes
  • Crunchy Carrots
  • Sweet Peppers
  • Fresh Herbs
  • Dairy-Free (or regular) Cheese
  • & Coffee (DUH!)

Tips and Tricks for This One Pan Breakfast

  • Choose a pan large enough to fit all potatoes in a single layer. If you overcrowd the potatoes in the pan, they’ll have less contact with the pan resulting in less crispy potatoes!
  • If you find that your bacon rendered a little too much fat, feel free to remove some bacon fat from the pan before cooking the potatoes! And if cooking this one pan breakfast in bacon fat isn’t your thing, simply remove all of the fat and use avocado oil instead.
  • Add as much salt, pepper, or any other spices you’d like! A dash of garlic powder and/or smoked paprika over the crispy potatoes is delicious.
One Pan Breakfast
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One Pan Breakfast

5 from 1 vote
Recipe by Samantha Russo Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

25

minutes
Total time

30

minutes

This easy one pan breakfast recipe has everything you need to start your day off right! Savory bacon, crispy potatoes, and fluffy scrambled eggs are all cooked in the same pan. Whip this one pan breakfast up on mornings when you need something quick, yet satisfying and delicious!

Ingredients

  • 4 bacon slices

  • 1/2 pound baby potatoes, quartered

  • 6 eggs, whisked

  • salt and pepper, to taste

Directions

  • Cook bacon in a large pan over medium heat for 4-5 minutes per side, then set aside on a paper towel-lined plate.
  • Increase the heat to medium-high and add in the potatoes in a single layer, sprinkle with salt and pepper, cover with a lid and cook undisturbed for 5-8 minutes.
  • Flip potatoes, cover again and cook undisturbed for 10 minutes, or until crispy. Remove potatoes from the pan, then reduce the heat to medium-low.
  • Pour in the whisked eggs, season with salt and pepper, and cook for 4-5 minutes sturring frequently. Serve eggs with bacon, potatoes, and whatever else you’d like!

Recipe Video

Notes

  • If you’re concerned about the bacon and potatoes getting cold while the eggs cook, I’d recommend leaving them in the oven on warm. Though I found that the eggs cook so quickly, the bacon and potatoes are still at an ideal temperate when served.

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30 Minutes or Less

Kale Pesto (Vegan, Gluten-Free)

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Kale pesto in spaghetti being twirled with a fork.

Pour this kale pesto over your favorite pasta for an easy, healthy meal! Loaded with fresh kale, this is the ultimate way to sneak extra veggies into your diet. With a few simple ingredients, you’ll have a fresh and delicious kale pesto in under 5 minutes!

Kale pesto in spaghetti being twirled with a fork.

The Story Behind This Recipe

We’re major pesto people around here. I make a killer basil pesto (be on the lookout for a recipe this summer!). There’s just something so fresh, yet satisfying about a good pesto. I was skeptical attempting a kale version of a favorite. But WOW, I had absolutely nothing to worry about. This kale pesto is savory, bright, almost refreshing and completely hides how healthy it is. As some of you know, most pestos are made with some type of cheese. But because we’re a cheese-free zone, I developed this recipe without cheese. And honestly – you won’t even know it’s missing anything!

What You Need To Make Kale Pesto

Kale – I used green curly kale, though any kale will work in this recipe. Be sure to remove as much of the stems from your kale leaves as possible before blending. And when I say “roughly chopped,” I mean it. Simply run your knife through the kale a couple of times and then it’s ready to use in this recipe!

Pistachios – Pistachios add a hearty almost sweet touch to this kale pesto. I’ve tried a few different nuts in this recipe and all work, though pistachios taste best. However, whatever nuts you use, it’s imperative that they are completely unsalted!

Lemon Juice – A touch of acidity brings out the brightness of this recipe! Lemon juice also helps to break down the tough fibers in the kale, making it easier to digest.

Ways To Enjoy This Kale Pesto

  • Perhaps the most obvious way is over pasta. This is how I enjoyed my kale pesto, with Jovial Brown Rice gluten-free pasta. I also added sautéed mushrooms and bell peppers for extra protein/nutrients – and it was delicious!
  • Don’t knock this one ’til you try it – with scrambled eggs! Stir a tablespoon or two of kale pesto in with your eggs right before they’re finished cooking. The end result is creamy scrambled eggs loaded with flavor and veggies.
  • On toast – slather a healthy helping of kale pesto on toasted bread for a quick and delicious snack!
Kale Pesto (Vegan, Gluten-Free)
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Kale Pesto (Vegan, Gluten-Free)

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: ItalianDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Total time

5

minutes

Pour this kale pesto over your favorite pasta for an easy, healthy meal! Loaded with fresh kale, this is the ultimate way to sneak extra veggies into your diet. With a few simple ingredients, you’ll have a fresh and delicious kale pesto in under 5 minutes!

Ingredients

  • 3 cups packed kale, stems removed and roughly chopped

  • 1/2 cup pistachios, raw and unsalted

  • 2 tablespoons lemon juice

  • 2 garlic cloves, see Notes

  • 1 teaspoon salt

  • 1/4-1/2 cup olive oil

Directions

  • Add all ingredients, except for the olive oil, to a food processor or blender. Pulse until finely chopped, then slowly stream in the olive oil while blending until combined.

Notes

  • Garlic: There’s no need to chop the garlic for this recipe, simply remove the skin then throw the cloves in with the other ingredients!

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Desserts

Gluten Free Oreos (vegan)

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Five gluten-free oreos stacked on top of each other.

These vegan and gluten-free oreos are BETTER than the real thing! Sweet vanilla frosting is layered between two extra-chocolatey, crumbly cookies. These gluten-free oreos are not only fun, but surprisingly easy to make!

Five gluten-free oreos stacked on top of each other.

I. love. oreos. They’re easily one of my favorite packaged cookies (right next to milanos). Thought as I’m sure we all know, oreos are not gluten-free. *womp womp* But now that’s ok! I made these gluten-free oreos with all my celiacs and gluten-intolerant people in mind. These babies are completely gluten-free, though I’d argue they taste even better than regular oreos.

What You Need to Make Vegan and Gluten-Free Oreos

Vegan Butter – Found in both the cookie and the filling, vegan butter is key to this healthier recipe! A cup of softened vegan butter in the cookie dough makes them irresistibly soft and crumbly. While half a cup of softened vegan butter in the filling makes it light and fluffy. I use and love the Earth Balance Vegan Buttery Baking Sticks in most of my vegan/dairy-free recipes, though feel free to use whatever kind of vegan butter you’d like! Also, if you’re not vegan or dairy-free you can easily swap regular butter in its place.

Gluten-Free Flour – I prefer and recommend Bob’s Red Mill 1:1 Baking Flour, though feel free to use your favorite gluten-free flour in this recipe. When picking out a gluten-free flour for baking, you always want to make sure that it contains xantham gum! If you’re not gluten-free, you can use regular all purpose flour instead.

Cocoa Powder – Any unsweetened cocoa powder will work for these gluten-free oreos! You could even use unsweetened cacao powder for extra vitamins and minerals in your cookies. Cocoa powder is usually pretty lumpy and is the main reason I recommend you sift the dry ingredients in this recipe. Sifting the cocoa powder in particular will ensure that the rich chocolatey flavor is distributed evenly throughout the cookie dough.

Filling gluten-free oreos with vanilla frosting.

Tips and Tricks

  • I know most of us, me included, forget to soften our butter ahead of recipes that call for softened butter. While you can usually get away with quickly microwaving butter to soften it, that trick won’t work for this gluten-free oreos recipe. The dough for these cookies is on the stickier side and if your butter is at all melted going into this mixture, it will make your dough nearly impossible to work with. Therefore, don’t forget to leave the vegan butter out for at least an hour before making this recipe!
  • I didn’t have a cookie cutter small enough for this, so I used the rim of a shot glass to cut out my cookies! If you find yourself in the same boat, take a look around your kitchen for other items you might be able to use. You’ll be surprised by how many round objects can double as a cookie cutter!
  • Any double-stuffed fans out there?? Simply double the filling recipes and pile on that sweet vanilla frosting! You’re free to stuff these gluten-free oreos as much as you want.
Gluten-Free Oreos (vegan)
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Gluten-Free Oreos (vegan)

5 from 1 vote
Recipe by Samantha Russo Course: DessertCuisine: American
Servings

24

oreos
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

These vegan and gluten-free oreos are BETTER than the real thing! Sweet vanilla frosting is layered between two extra-chocolatey, crumbly cookies. These gluten-free oreos are not only fun, but surprisingly easy to make!

Ingredients

  • For the cookies:

  • 1 cup vegan butter, softened

  • 1 cup sugar, see Notes

  • 2 cups gluten-free flour

  • 1/2 cup cocoa powder

  • 1/2 teaspoon baking soda

  • For the filling:

  • 1/2 cup vegan butter, softened

  • 2 cups powdered sugar

  • 1/2 teaspoon vanilla extract

Directions

  • For the cookies:
  • Beat the butter and sugar on high until light and fluffy.
  • Sift the flour, cocoa powder, and baking soda together in a separate bowl and mix to combine.
  • Add the dry ingredients into the butter and sugar, mix until a dough forms.
  • Transfer dough to a floured surface and roll into 1/4-inch thick disc, then cut out 2-inch round circles.
  • Transfer all circles onto a parchment lined baking sheet and place in the fridge to chill for 20-30 minutes.
  • Preheat oven to 350° Fahrenheit and bake cookies for 10-12 minutes. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  • For the filling:
  • Beat all filling ingredients together until light and fluffy.
  • Place a dollop of filling onto each cookie and top with another cookie – repeat for all remaining cookies!

Recipe Video

Notes

  • Sugar: I used coconut sugar in this recipe and had great results! Though feel free to use white or cane sugar.

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