Category Archives: Dairy-Free Recipes

Hearty Black Bean Soup

Hearty black bean soup

As a busy working Mom, I am always looking for quick and easy recipes that are safe for my gluten-free and vegan 11 year-old. This hearty and fiber-rich black bean soup simmered away in my crock pot for two days and the high protein was a much needed added plus. We served it with gluten-free bread and vegan butter spread on a cold snowy night.  My son thought it tasted like the black beans he eats at Chipotle. Give it a try and let me know what you think.


  • 1 pound dried black beans
  • 4 cups vegetable broth
  • 2 cups chopped onion
  • 1 cup water
  • 1 tablespoon ground cumin
  • 3 bay leaves
  • 2 tablespoons fresh lime juice
  • 1 teaspoon kosher salt
  • 1/4 cup chopped fresh cilantro


1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
2. Combine beans, broth, and next 5 ingredients in a crock pot. Cover and cook on LOW 10 hours. Discard bay leaves. Stir in juice and salt. Ladle 1 1/2 cups soup into each of 6 bowls; sprinkle each with 2 teaspoons chopped cilantro. 


Valentine’s Day Sugar Cookies and Dairy Free Chocolate Hearts

Gluten-Free Sugar Cookies made with Doodles Cookie Mix

Happy Valentine’s Day my beloved readers!  I am late in posting because we have had a very sick household. Thankfully, all 5 of us are finally healthy just in time for me to bake up some sweet treats to celebrate Valentine’s Day and the one year anniversary of my blog.  That’s right friends, Gluten-Free Joy has turned one today.

To celebrate, I baked some gluten-free sugar cookies sent to me by Deborah at Doodle’s Cookies.  I have been anxiously waiting to try this mix and it was quick and easy to make, just what I look for being a busy mom.  These all natural, organic, gluten-free cookies turned out nicely and the kids liked them.  The gluten-free sugar cookies were sturdy, not crumbly and were easy to decorate. You can choose your own flavoring by adding vanilla, lemon or almond extract.  We used vanilla and I think next time I will add more than the suggested 1/2 teaspoon to get a bit more flavor.  I froze a few for the gluten-free kid (GFK) to take to upcoming school functions and I think they will be great thawed out.  I would definitely buy this easy mix to keep on hand if Doodles was available in Colorado stores.  Are you listening Whole Foods, Vitamin Cottage and Sunflower Market?  Doodles also offers gluten-free chocolate chip, gluten-free double chocolate chip habanero and gluten-free nut butter.  I can’t wait to use Sunbutter and try the nut butter cookie mix.  The company is also developing organic and gluten-free cake mixes so be on the lookout for those.  For now, you can visit Doodles here and order them online for $6.50 each.

Dairy Free Chocolate Valentine's Day Hearts

To celebrate love day, we also melted up some Baker’s semi-sweet chocolate and made some nut free and dairy free chocolate hearts.  If you or your loved ones are dairy free and gluten-free, you know it can be difficult to find holiday treats to celebrate with.  So, we made our own.  They turned out cute but were a bit chalky.  Overall, they satisfied the GFK to feel like he had some real Valentine’s Day candy.  I really wish I could find some dairy free white chocolate.  We could really have some fun with that.  If you know of any, please let me know.

Thank you for your support during my first year of gluten-free blogging.  I hope I have been able to help some of you out there with fun ideas, recipes or just knowing you aren’t alone on this food allergy or gluten-free journey.  Please let me know if there are other topics you would like to know about and I hope you continue to stop by to visit me on my beloved gluten-free joy blog.  Happy Valentine’s Day!

Gluten-Free Fruity Pebble Treats for Valentine’s Day

Fruity Pebble Hearts

Gluten-Free Fruity Pebble Treat Hearts

February begins tomorrow and my house is already decorated with red shiny hearts, my older kids have completed class valentine’s and my four year-old is cutting and pasting each day to complete his valentine’s all on his own.  Yes, I would say Valentine’s Day is in full swing in our house.  We made some Gluten-Free and dairy free Fruity Pebble Treat Hearts to kick off the celebration.  Don’t these make your heart skip a beat?  Too cute.  Enjoy!

Fruity Pebble Treat Hearts:

Gluten-Free and Dairy Free


1/4 cup vegan margarine

6 cups Jet-Puffed Marshmallows

13 oz. Post Fruity Pebbles Cereal (about 8 1/2 cups) – yes these are gluten-free!

1.  Melt margarine in pan over low – medium heat

2.  Once margarine is melted, add marshmallows to pan and stir constantly until melted together.

3.  Remove mixture from heat and add cereal.  Mix well.  Press firmly into generously greased mini heart shaped pan or into greased 9 x 13 pan and once cooled use cookie cutter to cut out heart shapes.  Wrap leftovers tightly to keep fresh.

Baja Black Beans, Corn and Rice: Naturally Gluten-Free

Baja Black Beans, Corn and Rice: Naturally Gluten-Free

Being a partially gluten-free family, we eat a ton of rice around here.  I am always looking for kid friendly ways to mix it up so we don’t become bored.  I found this recipe online for Baja Black Beans, Corn and Rice and had to give it a shot.  The recipe calls for fresh tomatoes and cilantro, I had neither on hand so I used canned diced tomatoes and it worked but I will try fresh next time.  This was super easy, really tasty and best of all, naturally gluten-free.  Give it a try and let me know what you think.

Baja Black Beans, Corn and Rice

A south of the border blend of textures and flavors. serve hot as a main dish or a side dish with grilled meat or chicken.


6 cups cooked brown rice

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can corn, drained (I used frozen corn, prefer)

4 fresh tomatoes, diced

1/2 cup red onions, chopped

1/2 cup cilantro, chopped

1 jalapeno pepper, seeded and diced

2 tablespoons fresh lime juice

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon fresh ground pepper

2 dashes hot sauce

1. Cook brown rice.

2. In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, pepper and hot sauce.

3. To serve, Place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the black bean mixture.

4. Stir together before eating

Serves 6

Gluten-Free Baked Rigatoni

Gluten-Free Baked Rigatoni

I love Italian food so when my son was diagnosed with Celiac Disease 5 years ago, I thought I would have to cut it out of our diets forever.  I was wrong.  I started messing around with some gluten-free pastas and there are some that are better than others.  We prefer Ancient Harvest Quinoa Pasta with any Tinkyada brown rice pastas as a close second.  I like the quinoa because it doesn’t get mushy, it’s a whole grain and it is loaded with protein, a very good thing for my vegan and gluten-free growing boy.  Here is one of our favorite recipes for Gluten-Free Baked Rigatoni.

I would love to know what you like to do with quinoa.  Please share.

Gluten-Free Baked Rigatoni


4 cups tomato sauce (recipe below)

4 cups cooked gluten-free rigatoni or elbow pasta

6 oz. Vegan Gourmet mozzarella cheese alternative

Cooking Spray

1.  Preheat oven to 350 degrees

2.  Combine pasta, tomato sauce and 1 cup vegan cheese in an 11 x 7 baking dish coated with cooking spray.  Top with 1/2 cup vegan cheese and bake for 20 minutes or until heated.  8 servings.

3.  Browned ground round can be added if desired.

Tomato Sauce


1 Tablespoon olive oil

1 1/2 cup chopped onion

1 cup chopped green pepper

1 teaspoon dried oregano

4 garlic cloves, minced

1/2 cup gluten-free dry red wine

1 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon pepper

2 (28 oz.) cans petite diced tomatoes, undrained

1 (6 oz.) can tomato paste

2 bay leaves

1.  Heat oil in a large saucepan over medium heat.  Add onion, bell pepper, oregano and garlic, cook 5 minutes or until veggies are tender.

2.  Add wine and remaining ingredients, bring to a boil.  reduce heat and simmer for 30 minutes.  Remove bay leaves.  Serving:  8 cups

Jenny’s Gluten-Free Mushroom Pie

Jenny's Gluten-Free Mushroom Pie

Oh, I am having a hard time getting back into the swing of life after the holidays so please forgive me for my lack of posts.  But, I am back.  Two of the three kids are back in school, my meal calendars are back in action and all of our holiday decorations are boxed up and back in the garage.  So, now is the time to share with you a recipe from Jenny McCarthy, funny actress and GFCF diet advocate.

If you don’t know, Jenny’s son Evan was diagnosed with autism at the age of two.  She used a gluten-free and casein free diet as a big part of his recovery.  You can read more about her journey in the December/January 2010 issue of Living Without magazine.  She shared her recipe for Gluten-Free Mushroom Pie and I tried it.  I used Jules’ All-Purpose gluten-free flour and found the crust to be a bit chewy for my taste.  Next time, I will look for another gluten-free all purpose flour to try.  This pie reminds me of a vegan stroganoff and was pretty yummy.  If you try it, let me know how you like it.  Enjoy!

Jenny’s Mushroom Pie



2 1/2 cups Gluten-Free All-Purpose Flour

2 teaspoons baking powder

1 teaspoon salt

1 Cup Earth Balance or dairy free butter replacement of choice, chilled

1 cup vegan sour cream

1.  Whisk first 3 ingredients in large bowl to blend. Slice butter replacement into chunks and cut them into the flour mixture with a fork or your hands until mixture forms a course meal.  Add sour cream and stir until dough forms.

2.  Divide dough in two (make one much larger than the other) and form into rounds.  Place rounds between parchment paper and chill for at least 30 minutes or up to one day.

3.  Roll out the larger round and place it in a 10-inch pie plate.  Roll out the smaller round and cut it into thin strips to make a lattice top for the pie.


3 Tablespoons Earth Balance or dairy free butter replacement

2 1/2 Cups chopped onion

8 Cups chopped crimini mushrooms (about 1 1/2 pounds)

2 Tablespoons chopped thyme

1 (8 oz.) package vegan cream cheese replacement

1.  Melt butter replacement in a large skillet over medium heat.  Add onions and saute until soft and golden.  Add mushrooms and thyme.  Saute until mushrooms are tender, about 6 minutes.  Gently stir in cream cheese replacement.

2.  Preheat oven to 400 degrees.  Spoon filling into uncooked pie crust and top with dough strips formed in a lattice pattern.  Work fast doing the lattice.  Crimp edges together.

3.  Place pie in preheated oven and bake 45 minutes or until crust is crispy and golden brown.

Serves 8

Each slice contains 571 calories, 37g total fat, 15g saturated fat, 0g trans fat, 0mg cholesterol, 1050mg sodium, 54g carbs, 2g fiber, 6g protein.

Glutino Holiday Gluten-Free Pretzel Recipe Contest Entries

Rudolph the Gluten-Free French Meadow Brownie Reindeer

Last week I learned about the Glutino Holiday Gluten-Free Pretzel Recipe Contest.  I was so excited for the chance to win a one year supply of Glutino pretzels that I ran to my kitchen and got started.  The winner will be determined on December 31st but I wanted to share my entry with you in case you wanted to get creative in the kitchen with these merry little guys I made.  My entries are all gluten-free and dairy free.  Let me know which one you like the best!

Rudolph the Gluten-Free French Meadow Brownie Reindeer


2 Glutino Gluten-Free Pretzel Twists

1 French Meadow Bakery Brownie

Pillsbury Milk Chocolate Frosting



1.  Cut brownie into a triangle shape and frost with chocolate frosting.

2.  Add 2 Glutino pretzels for antlers

3.  Add skittles to form a Rudolph nose and face.

The Glutino Gluten-Free Chocolate Pretzel Wreath

The Glutino Gluten-Free Chocolate Pretzel Wreath


7 Glutino Gluten-Free Pretzel Twists

2 Baker’s Semi-sweet baking chocolate squares

Wilton Holiday Mix Sprinkles

1 Betty Crocker Red Fruit Roll Up

Wax paper


1.  Arrange wax paper on a baking sheet.  Place wax paper on it.

2.  Melt 2 squares of baking chocolate in microwave at 30 second intervals.  Stirring in between until completely melted.

3.  Dip each pretzel into chocolate and then place into a wreath shape on the wax paper.

4.  Once wreath shape is complete, sprinkle chocolate pretzels with holiday sprinkles of your choice.  Chill for 5 minutes or until set.  Add a fruit roll-up bow and enjoy!

Frosty the Gluten-Free Marshmallow Snowman

Frosty the Gluten-Free Marshmallow Snowman


2 Glutino Gluten-Free Stick Pretzels

3 Kraft Jet-Puffed Marshmallows

1 Mi-Del Gluten-Free Chocolate Sandwich Cookie, split in half

Pillsbury Cream Cheese Frosting

Wilton Holiday Mix Sprinkles

Betty Crocker Fruit Roll-Up


1.  Stack 3 marshmallows using frosting in between.

2.  Stick 2 Glutino Stick Pretzels into side of snowman to make arms.

3.  Add cookie as hat, sprinkles as face and buttons and fruit roll-up as scarf.

Rudolph the Gluten-Free Betty Crocker Cupcake

Rudolph the Gluten-Free Betty Crocker Cupcake


Betty Crocker Gluten-Free Yellow Cake Cupcake

2 Glutino Gluten-Free Pretzel Twists

Pillsbury Milk Chocolate Frosting



1. Frost Betty Crocker Gluten-Free Cupcake with chocolate frosting.

2. Add 2 Glutino pretzel twists as antlers.

3. Add Skittles to form a Rudolph nose and face.