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Gluten-free, Wheat-free living

Mid-Winter 2012: Plate of Comfort

Sample our seasonal favorites, below, or stroll through our archives. All of our recipes are A Fork in the Road originals unless otherwise noted.


Gluten-Free Carrot Cake Pancakes with Cream Cheese Drizzle


Gluten-Free Asian Noodles


Huevos Rancheros


Non-Dairy Chicken Pot Pie with GF Biscuit Crust


Gluten-Free Lemon Bars

Gluten-Free Carrot Cake Pancakes with Cream Cheese Drizzle


Eating out gluten-free is always a little risky and often very expensive. Why not eat breakfast at home? We've adapted this recipe from the Denver Snooze Eatery's menu. The original recipe was published in the January/February 2010 issue of Cooking Light magazine. Now, there's a Snooze in Fort Collins – 144 W. Mountain Ave. – and this restaurant has GF options.

1 ¼ cups your favorite GF flour blend (See my favorite GF blend.)

¼ cup chopped walnuts

2 teaspoons baking powder

1 ½ teaspoons ground cinnamon

¼ teaspoon salt

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/8 teaspoon ground ginger

¼ cup packed brown sugar

¾ cup low-fat buttermilk

1 tablespoon canola oil

1 ½ teaspoons vanilla

2 large eggs, lightly beaten

2 cups finely grated carrot (about 5-6 medium carrots)

Cooking spray

In a large bowl, combine GF flour and next 7 ingredients (walnuts through ginger). Mix well. Combine brown sugar and next 4 ingredients (buttermilk through eggs). Add sugar mixture to flour mixture and stir until just moist. Fold in carrots. Heat a griddle to about 300 degrees or a large nonstick skillet over medium heat. Ladle (1/4-cup) mounds of batter, spreading slightly with a spatula. Cook about 2 minutes or until tops are bubbled and surface no longer looks shiny and edges look cooked. Carefully turn and cook about 1 minute longer or until bottoms are lightly browned. Repeat until all batter is used. Makes about 12 pancakes. Serve with honey butter, cream cheese drizzle, or agave nectar.

Cream Cheese Drizzle

¼ cup butter, room temperature

¼ cup low-fat cream cheese, room temperature

1 cup powdered sugar

½ cup fat-free milk

1 teaspoon vanilla


Place all in a mini food processor and process until smooth. Keep refrigerated until ready to use. Bring to room temperature before serving. Makes about 2 cups.

Gluten-Free Asian Noodles


We adapted this recipe from Food Network's Claire Robinson. The original recipe called for soba noodles (traditionally, buckwheat noodles). If you can find GF soba noodles, use them. Be careful, most of the readily available soba noodles have some wheat in them!

8 ounces gluten-free brown rice spaghetti (I use Tinkyada brand or Jovial brand.)

¼ cup crunchy peanut butter

¼ cup rice vinegar

1 tablespoon GF soy sauce, such as San-J (even Kikkoman now has a GF version of soy sauce!)

2 to 3 teaspoons (or more to taste) Sriracha chili sauce

Garnishes: Cooked shrimp, cooked pork, green onions, cilantro, bean sprouts

Cook spaghetti according to package directions. While spaghetti is cooking, combine the remaining ingredients in a large bowl and whisk until smooth. When pasta is done/drained add dressing to hot pasta and toss well until coated. Serve immediately with garnishes. Serves 4 or 2 very hungry people.

Huevos Rancheros


To us, eggs are a nearly perfect food. They're yummy, inexpensive, and easy to make. This simple supper is a "go-to" meal for us when we're on the go! We freeze the beans in smaller containers for easy week-night suppers.

4 corn tortillas

4 eggs, cooked to your taste

1 cup A Fork in the Road's Mexican-Style Ranch Beans

Garnishes: Salsa, cilantro, Cotija cheese, sour cream

Heat the beans and tortillas in the microwave. Cook the eggs the way you like them. (For this dish, we prefer them over-easy or poached.) On each of two plates, place 2 warm corn tortillas. Top the tortillas on each plate with ½ cup hot Ranch Beans (recipe below), 2 eggs cooked your way, and any garnishes. We like a sprinkle of salsa, a bit of Cotija cheese, and a dab of sour cream. Yum! Serves 2.

A Fork in the Road’s Mexican-Style Ranch Beans

1 30-ounce can pinto beans, drained

1 16-ounce can your favorite refried beans

1 large onion, diced (about 1 ½ to 2 cups)

4 cloves garlic, minced

2 fresh Jalapenos, minced (Use more if you like it spicier, less if you prefer it milder.)

1 15-ounce can fire roasted tomatoes, drained

3 tablespoons butter or olive oil

1 teaspoon Chile Caribe (chile flakes)


In a Dutch oven over high heat, sauté onion in butter or oil, about 2 minutes. Add garlic and Jalapenos (we mince these together in a mini chopper) and sauté 1 minute. Add tomatoes, reduce heat and simmer until tomatoes are warmed through, about 3 minutes. Add chile flakes, beans, and heat through. Add salt and pepper, if desired. Serves 8.

Non-Dairy Chicken Pot Pie with GF Biscuit Crust


Non-dairy casseroles are tough to find. We put our own spin on this for a yummy, full-bodied pot pie filling with a delicious GF Bisquick biscuit crust. I make this when I have leftover butternut squash.

3 cups fat-free, low-sodium chicken broth (I used my homemade broth.)

1 medium onion, diced

4 cloves garlic, minced

1 cooked chicken breast (about a pound), cubed

3 medium carrots, julienned

2 ribs celery, diced

1 cup peeled butternut squash, cut into ½-inch dice

1 yam, peeled and cut into ½-inch dice

½ cup frozen baby peas

1 cup So Delicious Coconut Creamer (in dairy section – I got mine at Whole Foods.)

3 tablespoons olive oil

Salt and pepper

1 ½ teaspoons dried thyme

1 teaspoon dried sage

1 generous teaspoon smoked paprika

4 tablespoons potato starch

3 tablespoons water

¾ cup Gluten-Free Bisquick mix

1 egg

½ cup coconut milk (or other milk substitute)

2 tablespoons nondairy butter substitute, melted (If not concerned with dairy, butter is fine here.)

Preheat oven to 350 degrees. To a 4-quart Dutch oven, add olive oil and heat over medium-high heat. Add onion and sauté until soft, about 3 minutes. Add garlic and sauté about 1 minute. Add carrots, celery, and squash and continue cooking about 5 minutes. Add chicken broth, yam, salt and pepper, thyme, sage, and smoked paprika. Simmer about 30 minutes or until veggies are al dente. Add peas and cooked chicken. Stir well. Add 1 cup So Delicious Coconut Creamer and heat about 2 minutes.

In a small bowl combine potato starch and water to make a paste. Slowly drizzle into pot and cook about 3 more minutes until mixture thickens. If you want the mixture thicker, add a bit more thickener. Spray a 9-inch X 13-inch glass baking dish with canola spray. Pour pot pie filling into prepared casserole dish.

To a small bowl add GF Bisquick, ½ cup coconut milk, melted nondairy butter substitute, and 1 egg. Stir to combine. Drop by spoonfuls over top of pot pie mixture. Bake 25 to 30 minutes or until a toothpick inserted into biscuit topping comes out clean. Serves 6 to 8.

Gluten-Free Lemon Bars


We adapted this from the March 25-27, 2011 "USA Weekend Magazine" CookSmart column by Three Many Cooks. It's a good example of techniques you can use when adapting a gluten-rich recipe to gluten-free. The simple change/additions are noted in capital letters.


1 cup your favorite GF FLOUR BLEND (See my favorite GF flour blend.)


1/8 teaspoon salt

½ cup confectioner’s sugar

1 stick butter (8 tablespoons), melted but not hot (a low-fat spread also works fine)


2 large eggs

¾ cup sugar

1 ½ tablespoons GF flour blend

6 tablespoons lemon juice (about 2 lemons)

2+ teaspoons finely grated lemon zest

Adjust oven rack to middle position and preheat oven to 325 degrees. Spray an 8”X8” baking pan with vegetable oil then fit an 8” X16” piece of heavy-duty foil across the pan bottom and up the sides. Spray the foil with cooking spray as well. (Foil that overhangs the sides will provide “handles” to lift out baked bars.)  In a medium bowl, combine GF flour, XANTHAN GUM, salt, and confectioner’s sugar and stir. Add melted butter and stir to form dough. Press the dough into the pan bottom using the bottom of a measuring cup. Bake until pale golden, about 25 minutes [ORIGINAL RECIPE ONLY BAKED FOR 20 MINUTES.]

While pastry bakes, to a medium bowl add eggs, sugar, GF flour, lemon juice, and zest and whisk well. At 25 minutes, remove pan from oven and pour liquid over crust. Return to oven and bake another 22 to 23 minutes. [ORIGINAL RECIPE ONLY BAKED 20 more minutes]. Place pan on a wire rack and cool bars in pan about 5 minutes. Then, using the foil “handles” lift out bars and continue cooling (to room temperature) on wire rack. Dust with confectioner’s sugar and cut into 16 squares. When storing, place in a glass or plastic container and cover loosely with foil. (If you eliminate airflow, the crusts get a little soggy.) Keeps well for about 4 days.

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