Celiac disease

Some Tasty Gluten Free Recipes

Speedy Salmon Cakes

  • 12 ounces drained canned (or vacuum packed) wild-caught salmon
  • 2 tablespoons finely chopped yellow onion
  • 1 clove garlic, finely minced
  • 1 egg, beaten
  • 1 tablespoon Dijon mustard
  • 3 tablespoons extra virgin olive oil
  1. In a medium bowl, mix together the salmon, onion, garlic, egg, and mustard, then form into 4 patties.
  1. In a large skillet over medium heat, heat the oil until it shimmers. Add the patties, being careful that they don’t touch one another. Cook for about 3 minutes per side until lightly browned.

Onion Soup with Warrior Croutons

  • 1 cup Warrior Bread Mix
  • 1/2 cup Egg Whites
  • 1/2 cup Water
  • 1 tablespoon Apple Cider Vinegar
  • 4 large onions, sliced into 1/4 round slices, about 1/2 inch thick 
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1 quart beef stock
  • 2 bay leaves
  • salt and pepper
3-4 servings
  1. Preheat oven to 400 F.
  2. Add the warrior bread mix to a large bowl. 
  3. In another bowl, whisk together the water, egg whites, and vinegar.
  4. Pour the liquids into the bread mix and stir well to combine. Knead for about a minute, then allow to rest for a few minutes.
  5. Line a baking sheet with parchment paper. Form a loaf with the dough and put it on the parchment.  
  6. Bake for about 50 minutes until cooked through.
  7. Remove from the oven, allow to cool, and slice into small cubes.
  8. Turn the oven to 475. Brush a baking sheet with olive oil and add the bread cubes to the pan. Bake about 10 – 15 minutes, stirring once in the middle of cooking, until toasted. 
  9. Cook the onions in a large dutch oven or soup pot over medium heat with the olive oil. Cook about 45 minutes until the onions have greatly reduced in size and are a deep brown color.  
  10. Add in vinegar and stir, scraping the bottom of the pan to get all the browned bits off the pan and into the onion mixture.
  11. Add in the stock, thyme, bay leaves, and salt and pepper. Simmer for about a half-hour to bring everything together.  
  12. Remove the bay leaves and pour the soup into bowls. Top with the croutons and serve.

Warrior Onion Rings


  • 2 large yellow onions
  • 2 cups almond milk
  • 1 cup Warrior Bread Mix
  • 2 Eggs
  • 2 cups Warrior Breadcrumbs – get recipe here:
  • 1 cup unsweetened coconut based yogurt 
  • 1 tablespoon prepared horseradish
  • juice of 1 lemon
  • 1/2 teaspoon smoked paprika
  • 1 clove garlic, grated
40 onion rings
  1. Peel onions and slice into 1/2 inch rounds. Separate into rings and place the rings into a large bowl or plastic bag. Add the milk to the onions and season with salt and pepper. Cover or seal and place in the fridge to marinate for at least 2 hours or as long as overnight, stirring a few times.
  2. Mix all the dip ingredients in a small bowl and set aside in the fridge until ready to use.
  3. Preheat oven to 400. 
  4. Put the bread mix in one large shallow bowl, the eggs in another, and the breadcrumbs in a third. Beat the eggs until smooth.
  5. One by one, dip the breadcrumbs in the bread mixture, then the egg, and finally the breadcrumbs, shaking off excess coating after each dip. Place the finished onion rings onto a parchment lined baking sheet.
  6. Once finished with coating all the rings, bake rings for 25 minutes until crispy on the outside and tender in the centre.
  7. Serve with the dip. 

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