Gluten Free Easter Bunny Pancakes & Strawberry Carrot Patch

We’re not going to lie.  The jury might still be out on how cute these recipes actually are. But the fun factor involved in making them certainly outweighed not sharing them with you!  We were very inspired by all the Easter Bunny Pancakes out there on Pinterest and also the food stylings of Jacobs Food Diaries.  We are definitely not food artists of that caliber but we figured inspiration is inspiration!  We certainly hope you enjoy, and better yet, get inspired to have some gluten-free fun of your own this Easter!

If ever a bunny was entitled to the name Floppy, we feel like this is it!  Floppy looks a little drowsy and perhaps ready to flop into bed.

For Floppy we used:   TGFC Gluten-Free Pancake Mix for the head and the cheeks; Strawberries for the cheeks, nose and bowtie; Bananas for the ears and eyes;  Honeydew and Cantaloupe for the eyes and teeth.  The only thing that isn’t fruit or pancake are the pupils of the eyes.  They are Enjoy Life Chocolate Chips and that’s simply because we ate all the blueberries before we got around to making Floppy! We also had a cool idea to use apple slices for whiskers.  We ate those too.

Pro tip:  Making fun food means eating fun food.  Make sure to make the fun food before all the other fun food is gone!

This creation has to be one of the cutest things we’ve seen around as far as Easter food inspiration.  We got the idea at the Hostess With The Mostess blog, filed under Sunny Sweet Farm Animals Party.  Scroll on down till you get to the Dirt Cake with Strawberry’s dipped in orange icing to make them look like carrots in the garden!  Seriously!  Cute. Mind.  Blown!

However, Easter is already full of so much sugar we decided to turn to our favourite local producers of delicious dips and spreads, Forte Whole Foods, to tone down the recipe.  In this case, we spread TGFC Gluten-Free Bread with the Chocolate Plum Spread and covered the “strawberry carrots” with the Orange Date Spread.  EEK!  We were just so excited at how simple this recipe could be. Sure sure, it’s not the bright orange that carrots are, but your imaginative little ones will probably dive into the garden with you as you weave the a bunny tail with this Easter morning breakfast.

Other recipes that inspired us and we would love to try converting to gluten-free sometime include:

{{  Hot Cross Pancakes ::  Photo & Recipe Credit Joy the Baker  }}

{{  French Toast Casserole  ::  Recipe Credit Paula Deen @ The Food Network  }}

{{  Ham & Cheese Breakfast Bake  ::  Photo & Recipe Credit Woman’s Day  }}

Share with us your favourite gluten-free recipes for Easter!  We’d love to hear about them.

The Gluten Free Chef

Whole Foods Market Victoria, Here We Come!

We are over the moon thrilled to announce that our products will now be available on the island in Whole Foods Market Victoria!!  We have so many people that have shown interest in our products we could no longer hold out.  Thank you to all our supporters that have pushed us to get here!  Stay tuned for details on a demo & event next month for Celiac Awareness in May!

The Gluten Free Chef

Spread’Em Turmeric & Pepper Cashew Spread & Asparagus Gluten-Free Flatbread

Everybody ready for Easter?  Oh my goodness!  It’s just around the corner and with all the sunshine around here it’s hard to focus on the weeks ahead when there is sun sun sun at our fingertips!

Well, you can always let us do the thinking and planning for you!  This week we have some tasty and fun Easter recipes coming your way that are perfectly simple and delicious.

Today’s recipe is screaming SPRING!  We paired our gluten-free TGFC Flatbreads with Spread’em Spreads (they are seriously so good and local!) and brought the beautiful bountiful spring crop of asparagus to your plate for a lovely lunch or brunch for your Easter weekend.

We also brought in some raw vegan inspiration from the Taste of Two Plates blog and their Raw Vegan “Prosciutto” and Melon recipe.  We really liked the idea of some prosciutto to this dish but not the real thing.  When we use vegan products like Spread’em we want to keep the integrity of the vegan aspect as best we can.  Although our flatbread is gluten-free it does contain dairy so anything we put on top we wanted to compliment the spread as best as possible.  We came across this beautiful recipe for turning red peppers into a substitute for prosciutto in a prosciutto and melon traditional Italian combination.  We loosely followed the directions and ingredients on the blog, soaking our red peppers in olive oil and plain sea salt instead of smoked salt and grapeseed oil for 15 minutes.  We did this cause we know that the Spread’em Turmeric & Pepper Fermented Cashew Cream Cheese Style Spread is BURSTING with flavour!!  We did not for a second want to compete with that, we only wanted to add some colour and veg to our already inspiring combination and just let the food come even more to life.  Delightfully, that’s exactly what this recipe does!

Spread’Em Turmeric & Pepper Cashew Spread & Asparagus Gluten-Free Flatbread, serves 5-6 as an appetizer and 2-3 as a meal

1 The Gluten Free Chef Flatbread (package contains 2 – double the recipe to make both)
1/2 bunch asparagus (ours were skinny which was about 20 stalks, if they are large you will want to slice them in half lengthwise when you top the flatbread)
1 red bell pepper, shaved and marinated
Spread’Em Turmeric & Pepper Fermented Cashew Cream Cheese Style Spread
1/4 cup olive oil, plus extra to drizzle on flatbread
1/2 tsp salt

Using a vegetable peeler, remove the skin from the bell pepper.  Using a mandolin slicer or the vegetable peeler, shave slices of bell pepper off the sides as thin as you can while keeping continuous and whole pieces.  Put shaved bell pepper pieces in a small bowl covering with olive oil and sea salt to let sit for 15 minutes.

Preheat oven to 400 degrees.  Meanwhile, prepare an ice-water bath. Bring a large saucepan of water to a boil. Cook asparagus, 3 to 4 minutes. Remove with tongs and immediately transfer to ice-water bath. Let stand for 1 minute to stop the cooking process. Drain.  Brush or drizzle flatbread with olive oil and bake for 6 minutes or until edges are golden.

Spread Spread’Em over flatbread while still warm. Top with asparagus, and drape pepper over top. Serve immediately.

Stay tuned for more gluten-free Easter and Spring recipe inspirations this week!

The Gluten Free Chef

Le Meadows Pantry Raspberry Rose Gluten-Free Pancakes

We’re actually not sure that we can just call these Raspberry Rose Gluten-Free Pancakes. There’s also strawberries, and cream cheese, and coconut, oh my!  It’s true.  We MIXED THINGS UP on this one!  However, in the end, the absolute flavour that makes these pancakes so amazing is by far Le Meadow’s Pantry Raspberry Rose jam.

Le Meadow’s Pantry is a small-batch preserving company based in Vancouver. Genevieve, the passionate creator behind the beautiful brand, combines old-world techniques and modern taste awareness to preserve vibrant fruit flavours.  She sells in small shops, big shops and farmer’s markets all over the lower mainland.  You can learn more about this inspiring mama and entrepreneur here.

We’d love to say that deciding which of Genevieve’s preserves for these pancakes was a no brainer.  It’s not.  It just means that we have to make a new batch with another flavour and another and another!  We could go to town mixing things up with her jams!  I guess all it takes is a little bit of sunshine in these parts and the thought of summer berries to make us swoon!  And the mix of raspberries and roses?  An inspiring combination!  We are sure that this would make a great brunch recipe for Easter or dare we say so soon, Mother’s Day?  This could easily be the whole family’s new favourite, not just mom!

Another direction we tried out on this recipe was using coconut milk instead of milk or alternative dairy.  It leaves the slightest hint of coconut to add to the mix of flavours that are already bursting from the jam and gave some extra fluffiness.  We’ll definitely be trying this again on more recipes to come.  To make a can of coconut milk work as a replacement we put the whole can’s contents in the blender and added enough extra water to make 3 cups total and blended it all together then added it to the pancake mix.  That is an extra half cup to cup of liquid than we normally add but the creamy coconut inside the can needs a little bit more liquid to mix it otherwise the pancakes start to really come out like dense, gluten-free pancakes and we do all that we can to make these just like the real thing!  We want light and fluffy!  With the right proportions, that’s what you’ll get!

Raspberry Rose Gluten-Free Pancakes, makes 12

For the pancakes:
1 package of The Gluten Free Chef Pancake Mix
1 can coconut milk + 1/2 cup or more water to make 3 cups (see above paragraph on how to blend the milk)
2 teaspoons baking powder
2 tablespoons oil

For the toppings:
Le Meadow’s Pantry Raspberry Rose Jam
Your choice of cream cheese (we used Daiya Plain to keep it vegan), whipped cream, or yogurt
2 cups fresh, sliced strawberries

Combine mix and baking powder in a large bowl. In a separate bowl, whisk together blended coconut milk and oil.  Whisk coconut milk mix into flour mixture until just combined.

Preheat a griddle or large nonstick skillet over medium-high (use cooking spray or preferred oil for skillet). Spoon 1/3 cup batter per pancake onto griddle. Cook until bubbles appear on top and edges are set. Flip and cook about 2 minutes more.

Top with cream cheese, drizzle with Raspberry Rose Jam and add fresh strawberries. Enjoy!


This coming Sunday we are flippin excited to be sponsoring the R2R International Youth Film Festival with Pancake Mix for their Sunday Fun Day Opening Activities Pancake Breakfast.  It’s happening Sunday April 2nd at the Roundhouse Community Centre.  We are pleased to have 2 tickets to the Opening Night Gala + Film (The Sun on Midnight) on Saturday night at the Scotiabank Theatre downtown Vancouver and a pack of The Gluten Free Chef Pancake Mix + Le Meadow’s Pantry Dark Chocolate Banana Spread for one lucky winner!  Just head over to our Instagram account and Tag a Friend that you’d like to bring in the comments section of the above Giveaway Pic!

Good luck!

The Gluten Free Chef

The Gluten Free Chef Story

gluten-free, canada, gluten-free family
Here’s a little diddy that we put together recently so that our customers and clients could get to know us a little better.  Much like many of you and your story of becoming gluten-free, it started with a family member but for us, it went on to change our whole family diet and eventually our livelihood!  We had no idea that this was our calling but we certainly love changing the face of the gluten-free market by making things delicious and convenient where there hadn’t been before!

The Gluten Free Chef

Afternoon Delight :: Pineapple & Smoked Tofu Gluten-Free Pizza

Ok.  We were so crazy inspired by the sun we may have just skipped past Spring entirely and went straight to Summer for inspiration.  Basically the sun had us thinking of BBQ season which had us thinking of grilled pineapples which had us thinking of cold drinks on the patio and then all of sudden we just went for it and boom.  Pizza.  Pineapple.  Beer.

Naturally we needed to make a pizza recipe this week, no matter the inspiration.  We just pitched for BC Food Processors Product of the Year Award with The Gluten Free Chef Vegan Gluten-Free Pizza Crusts!!  How can we not brag about our pizza’s the week after!

So we whipped up this vegetarian pizza with pineapple, smoked tofu, mint and mozzerella that we are sure you will enjoy.  And if you are interested, and we were since a little bit of celebrating was in order, we paired our delightful summer pizza with some gluten-free beer.  Ground Breaker is a 100% Gluten-Free Brewery & Gastropub out of Portland, Oregon. We went with the Pale Ale which is nice and light and easy on the hops, available in select liquor stores around the Mainland.  Of course, now we have to go to Portland too. Our to do list is never ending.  SO MUCH INSPIRATION!

Pineapple & Smoked Tofu Gluten-Free Pizza, serves 2-3

1 The Gluten Free Chef Pizza Crust 
1/2 cup shredded Mozzarella
1/2 cup sliced pineapple
1/2 cup sliced smoke tofu, we used Soyganic Smoked Tofu Garlic Pepper Flavour
2 tablespoons olive oil
Mint leaves for garnish

Preheat oven to 400 degrees.  Drizzle olive oil on frozen crust and use a brush to spread it out. Top with cheese, pineapple and tofu.  Bake for 15 minutes.  Garnish with mint leaves. Serve and enjoy!

If you are vegan: be sure to select The Gluten Free Chef Vegan Gluten-Free Pizza Crust and top it with a vegan cheese like Daiya.  These crusts have a red label.
If you are vegetarian: you can use The Gluten Free Chef Gluten-Free Pizza Crust or The Gluten Free Chef Vegan Gluten Free Pizza Crusts and top with your preferred cheese.  The vegan crusts do contain nuts but are dairy-free.  The plain gluten-free crusts have a green label.

What’s the difference between the crusts?  Our vegan crusts do not contain dairy or eggs. Our regular gluten-free crusts do.  Our vegan crusts have replaced the dairy and eggs with almond and flax.  Unfortunately we do not have a dairy-free and nut-free option but for the most part we do have most allergens covered.  Both crusts cook up the same and the taste is still light and doughy, just like pizza so no matter what you are avoiding, you are sure to enjoy a delicious and convenient gluten-free crust with The Gluten Free Chef.

For a list of where to buy our products click here.

We hope you enjoy this recipe!  Tell us: what’s inspiring your meals these days?  We’d love to hear from you.

The Gluten Free Chef

R2R Film Festival :: Sunday Fun Day Gluten-Free Pancake Breakfast

Join us Sunday April 2nd at 10 am for R2R International Youth Film Festival Opening Day event!  We are proud to be one of the Sponsors for the R2R Film Festival’s Pancake Breakfast to kick off the festivities.  You know what that means!  Gluten-free pancakes for everyone!  Learn more about our pancake mix below or click here for more details on the R2R Film Festival.


Opening Day!

This is an opportunity for the whole family to see an amazing selection of films from around the world. Stay for a few films, or stay for them all! There are four short film programs to choose from: Family Fun Films, the Indigenous SpotlightOut of Your Element, and films that are Made in Canada.

Add workshops to the mix and make your own animation using some wacky props, and paper cut-outs (workshops listed below). With all of this excitement, you’ve got a truly irresistible afternoon filled with activities for kids from ages 4 and up. The times for the workshops and films will be announced shortly.

Pancake Breakfast
Come early and enjoy our all-you-can-eat breakfast of homemade pancakes and sizzling bacon. We’ll also have juice, and gallons of hot coffee for the grown-ups. Vegan and gluten-free options are available. Breakfast will be available from 10:00 – 11:30 AM

Have you tried our Gluten Free Pancake Mix? Some gluten free pancake mixes stiffen up from certain ingredients and have to be scooped out of the bowl and into the pan making them dense, harder to cook and not a great substitute for regular pancakes. Ours mixes up and pours just like a regular pancake mix and it’s free of gluten, dairy, corn, soy and egg. Even your non-gluten free eaters won’t know the difference!  You can find The Gluten Free Chef Pancake Mix at Whole Foods Market Vancouver​ Robson & Park Royal and SPUD Vancouver​.

If you are interested in trying them or just love film, we hope to see you at the R2R Pancake Breakfast for a Sunday Fun Day!

The Gluten Free Chef

Spring & Savoury :: Chives & Cheddar Gluten-Free Pancakes

It’s Spring.  The sun has come (and might still go but for now, it’s here!).  The luscious greens and colours of Spring are starting to show and we couldn’t be more excited.  For one, our shop is coming along and will be up and running as soon as we possibly can! What better way to start a new season and new beginnings with a giant one of our own! For two, there’s inspiration everywhere.  SERIOUSLY!  So many amazing local products that we are just dying to delve into!  There just aren’t enough minutes or meals in the day.

We recently had the humungous privilege of being invited to pitch to an amazing panel of judges for the BC Food Processors Product of the Year Award.  What an honour to find out that The Gluten Free Chef Vegan & Gluten-Free Pizza Crusts were nominated!  Thank you mystery supporter.  We love you!  We had the best time prepping for the big day, and of course our big 4 minute moment in front of the judges, but more than anything, we had a wonderful time connecting with all the other vendors and learning about their nominated products.  One that we were super pleased and not surprised to see was Spread’Em Kitchen Co.  We’ve been ogling those dips for MONTHS now and finally with the wave of green and sun, we had the exact right recipe inspiration to pair with their products.

Just a heads up – these are freakin delicious.  We were seriously patting ourselves on the back for this one while we were eating them.  We couldn’t have paired our products better. And it was tough picking exactly which dip we would pair!! There are just so many great flavours.  We could have delicious savoury pancakes till the next year!  In the end, we went with the Chives & Garlic Fermented Cashew Cream-Cheese-Style Spread.  Serious Flavour Explosion.  Be ready.  They are vegan friendly and super tasty!  Make this recipe with an appetite cause it will be hard to stop!

Chives & Cheddar Gluten-Free Pancakes, serves 4-6, makes about 12 pancakes

1 package of The Gluten Free Chef Pancake Mix
2 cups + 5 tablespoons dairy-free/alternative milk + 3 tablespoons apple cider vinegar =buttermilk (find the recipe for vegan buttermilk here)
2 teaspoons baking powder
2 tablespoons oil
1 cup Daiya Cheddar Style Shreds
1/4 cup chives, finely chopped (leave some for garnish)
Spread’Em Kitchen Co. Chives & Garlic Fermented Cashew Cream-Cheese-Style Spread, as garnish
Cooking spray or oil for cooking if you use a skillet

Combine mix, baking powder, oil, and vegan buttermilk.  Add cheddar cheese and chives to mix and fold in.

Preheat a griddle or large nonstick skillet over medium-high (use cooking spray or preferred oil for skillet). Spoon 1/3 cup batter per pancake onto griddle. Cook until bubbles appear on top and edges are set. Flip and cook about 3-4 minutes more.  Pancakes take a little longer to cook than usual so that the cheddar can melt inside.

Feel free to make this completely non-vegan!  Just replace the non-dairy milk with regular buttermilk and follow the instructions on the pancake package exactly.  Add the cheddar and chives as above.

We’re not sure how to express how delicious these are!  We hope you enjoy them and the return of Spring.  Together or separately.  It’ll be hard to have one without the other!

The Gluten Free Chef

Vancity Virtual Potluck :: Pear & Smoked Gouda Flatbread

We know what you may be thinking?  A virtual potluck.  What the heckfire is that?  Well, it’s only the most awesome thing online today in Vancouver!  Over 30 food bloggers, local businesses and more are coming together today to bring you the ultimate buffet of recipes and food inspiration here at your finger tips.  We couldn’t be more excited to be participating.

As our contribution to today’s eye meal, we hope to get your tummies yumming for our Pear and Smoked Gouda Flatbread (that one of us here at The Gluten Free Chef ate alone.   As an entire meal.  Without sharing.  The rest of us aren’t bitter at all).

Our original inspiration for this particular recipe is far from where it ended up here. Originally we wanted to make a pizza, inspired by Mac and Cheese.  We made such a pizza and it was definitely lackluster.  Is it possible we had put too much cheese on it?  That sounds virtually impossible.  Where did the pears even come from if you were making Mac and Cheese?  We know.  All valid inquiries.
We started with the cheeses, sharp cheddar and smoked gouda, tomatoes and a drizzled mustard powder and olive oil combination on the pizza.  It was a basic cheesy pizza.  We thought of taking it further and using gluten-free panko, we thought of drizzling it with a balsamic that was tomato based, inspired by the ketchup most people might put on their Mac and Cheese.  We thought of everything short of putting actual macaroni and cheese on it, which we have heard people do, and are still a little frightened by the carb coma that might ensue.  We’ll save that one for an entire day off when nothing but bed and Netflix await us.
We just didn’t seem to be getting anywhere with the pizza.  So we went in a new direction, kept the original drizzle, and the cheeses and opted for a recipe on our The Gluten Free Chef Flatbread.  From there we googled pairings for smoke gouda, and that’s where the pears and balsamic choice came from.  Then we made it and it was SO GOOD!

We were especially inspired by Nonna Pia’s Balsamic Reduction line when we started searching for the perfect drizzle.  Nonna Pia is a locally made product, based out of Whistler,  a Dragon’s Den vet and most importantly, gluten-free.  It was hard to narrow the choice down to which balsamic we wanted to use.  Between the Cabernet Merlot, Rosemary, and Classic all paired well with cheese and pears.  Then there is also the Strawberry Fig which we really really wanted, no pairing or food science included, it just sounded super yummy.  In the end, we went with the Rosemary and we were not sorry.

Pear & Smoked Gouda Flatbread, serves 2 as a meal or more as an appetizer

1 The Gluten Free Chef Flatbread (double the below ingredients if you choose to use the 2 flatbreads that come in a package)
2 teaspoons mustard powder
3 tablespoons olive oil
1/4 cup sharp cheddar, shredded
1/3 cup smoked gouda, shredded
1 1/2 d’anjou pears, sliced thinly
drizzle as you please, Nonna Pia’s Rosemary Balsamic Reduction

Preheat the oven to 400°F. In a small bowl, mix olive oil and mustard powder together. Place flatbread on baking sheet and drizzle with mustard powder mix.  Top with cheeses, and sliced pears as you prefer to display them.  Bake in over for 6-7 minutes.  Drizzle balsamic reduction over, slice and serve.

Since nothing gives us more pleasure than making recipes and well, eating them, it was a great pleasure to join all the other bloggers and of course, Lindsay and Kristen at Piquant Marketing on this fun little journey.  You can find info on where to buy The Gluten Free Chef products here.  The full lineup of posts and the complete menu for today’s event is posted here.  We can’t wait to see all the other recipes that are coming your way from this fun online experience.  And just think, maybe if we close our eyes, click our wooden spoons together 3 times and say, there’s no place like potluck, this fun little event may materialize into something even tastier.  But for now, we’ll pass the dish and you can scroll down and add another click to your plate.  YUM.

The Gluten Free Chef

Taste the Rainbow :: St Patty’s Day Pizza

St. Patrick’s Day is just over a week away and we know how fun it can be to celebrate.  We wanted to come up with a recipe or fun activity that included our products and was family friendly.  We stumbled across the blog The Crafting Chicks and their St. Patricks Day Round Up (maybe you’ll find something else fun to do) but that lead us to Over The Big Moon’s St. Patrick Day Pizza.  Now that is speaking our language.
First off, grocery shopping for this pizza was especially fun.  For one it’s a challenge because blue produce isn’t especially common so it was part of the experience to come up with ideas and what exactly we wanted on the pizza.  Second, we wanted our ingredients to compliment each other and make a rainbow.  Bottom line, we wanted stuff that was delicious together.
In the end we came up with the following:  Green Pepper (for our shamrock), Purple Kale (Purple), Figs (Blue), Avocado (Green), Pineapple Mango Salsa (Yellow), Heirloom Tomato (Orange) and Red Pepper (Red).  We also went full on VEGAN!  Since we didn’t indulge in any sausage or meat products for our rainbow, we used our The Gluten Free Chef Vegan Pizza Crusts, Daiya Mozzerella Shreds (also BC Local) and Rao’s Homemade Pizza Sauce which is gluten-free and dairy free and our go-to when we are feeling like making sauce from scratch.
The pizza turned out great.  Some totally loved the kale, some did not.  The fig was a big hit.  Personally we could cover the pizza in avocado and be done.  So YUM!
There were so many other great options for toppings that we could have made an endless number of pizza topping combinations.  We have to say, it’s unfortunate St. Patricks Day isn’t in the summer when the colourful produce is bountiful.  But then maybe we just skip the shamrock and make a Summer Rainbow pizza and Bob’s Your Uncle!  While going through the grocery store we used this pic for inspiration:

Look how pretty it is!!  Just think of the possibilities.  We seriously can’t get butternut squash out of our mind for a future pizza.  Might be a case of curing temptation but giving in to temptation!  Squash pizza here we come!
We hope you enjoyed this post.  Let us know your ideas for a rainbow pizza.  We’d love to hear them.  Happy St. Patrick’s Day to everyone regardless of how you celebrate.  May it be filled with delicious gluten-free (beer!).

Make sure to use the hashtag #tgfcpizzaparty when posting pics with our pizza crusts.  We want to see them!!

The Gluten Free Chef

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