Never miss a recipe! Subscribe Here

  • About
  • Contact
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cotter Crunch

Cotter Crunch

Delicious Healthy Gluten Free Recipes

  • All Recipes
    • By Diet
      • Dairy-Free
      • Egg-Free
      • Gluten-Free
      • Grain-Free
      • Low-Carb
      • Nightshade-Free
      • Nut-Free
      • Vegan
      • Vegetarian
      • Whole30
    • By Type
      • Breakfasts
      • Casseroles
      • Condiments
      • Desserts
      • Drinks
      • Main Dishes
      • Sides & Salads
      • Snacks & Appetizers
      • Stews & Soups
    • By Method
      • Air Fryer
      • Blender
      • Instant Pot
      • No-Bake
      • Oven
      • Slow Cooker
      • Stovetop
    • Quick Meals
    • With Video
  • Meal Plans
  • Shop
  • Start Here
    • Gluten-Free Eating
    • More Diet Guides
      • Autoimmune Protocol
      • Anti-Inflammatory
      • Vegan
      • Vegetarian
      • Whole30
  • Cookbooks
  • Search
Home › Recipes › By Diet › Dairy-Free
★★★★75 Comments

Sticky Rice Cake with Red Bean Paste {Gluten Free}

Avatar photo

by Lindsay Cotter Published: Jul 27, 2015

Dairy-FreeGluten-FreeVegan
Jump to Recipe

Gluten Free Sticky Rice Cake with Red Bean Paste! This freshly cooked sticky rice cake is crispy on the outside with a gooey texture inside. The first bite of the slightly spongy and pleasantly fragrant rice cake has such a delightful mouthfeel. The sweet and moist red bean paste will melt in your mouth so quickly that you won’t be able to resist devouring the whole cake! A simple way to create a gluten-free snack and keep yourself quelled up!

Gluten Free Sticky Rice Cake with Red Bean Paste! Warm and gooey on the inside with crispy crust and toasted sesame on the outside. A healthy twist on a favorite Chinese dessert. @omnivorcookbook

Hey there! And happy Meatless Monday! Do I have your attention wit this picture above? Well, I can’t claim this drool worthy picture or recipe, but I can claim to know this amazing food blogger. Yep, Maggie from Omnivore’s Cook book is posting here today. I kinda begged her too. You see, I drool over all her pictures and Chinese recipes, so I thought it would be fun to switch it up today and have her share. Plus we just got back into town from California and I don’t have any food to share. Unless it’s peanut butter and jelly and a kombucha. Ha!

Anyway, Maggie is currently living in China but about to get married and move all the way to Austin; which means I will actually get to eat her food made by her! If she’ll have me! Now, read up, eat up, and enjoy!

Hi there! My name is Maggie and I blog at Omnivore’s Cookbook. Omnivore’s Cookbook shares authentic Chinese recipes and shows you how easy it is to cook them.

If you’ve never been to China before, you might find that some of my Chinese recipes are very different from the ones you’re familiar with, such those on a Chinese takeout menu. The recipes I share are the ones I have eaten growing up and at restaurants in China – the real Chinese food. Beyond recipes, I also introduce a lot of Chinese spices and cooking methods to help you create delicious food easily and healthily.

A bit about myself. I grew up in Beijing, China, have lived in Japan, and am now moving to Austin, Texas. I will soon get married to Thomas, a big foodie himself. I will start a new adventure in the US that will surely include a lot of deliciousness. I’m so glad I got to know Lindsay even before moving. Isn’t it great to have some local friends when starting off in a new city?

Thanks, Lindsay for giving me this great opportunity to connect with you, and I hope you enjoy the recipe!

Gluten Free Sticky Rice Cake with Red Bean Paste! This freshly cooked sticky rice cake is crispy on the outside with a gooey texture inside. The first bite of the slightly spongy and pleasantly fragrant rice cake has such a delightful mouthfeel. The sweet and moist red bean paste will melt in your mouth so quickly that you won’t be able to resist devouring the whole cake! A simple way to create a gluten-free snack and keep yourself fueled up! @omnivorcookbook

The sticky rice cake with red bean paste is one of my favorite desserts at local Chinese restaurants. It is super easy to make and only requires four ingredients. You can find both glutinous rice flour and red bean paste at a Chinese or Asian market. You could also make your own red bean paste at home. If you don’t like the beany taste, you can even use a savory filling, such as grilled chicken or chashu.

Gluten Free Sticky Rice Cake with Red Bean Paste! This freshly cooked sticky rice cake is crispy on the outside with a gooey texture inside. The first bite of the slightly spongy and pleasantly fragrant rice cake has such a delightful mouthfeel. The sweet and moist red bean paste will melt in your mouth so quickly that you won’t be able to resist devouring the whole cake! A simple way to create a gluten-free snack and keep yourself fueled up! @omnivorcookbook

The so-called glutinous rice flour (because of the sticky texture) is actually gluten free (*Please note, if you are gluten intolerant, you should look for the variety specifically labeled as gluten free.). It’s a great alternative to wheat flour for dessert making. If you pan grill dough made from glutinous rice flour, the surface will become crispy, and the interior of the dough will become sticky and slightly sweet. If you don’t like the gooey texture, you can let the rice cake cool a bit before eating – the texture will be less sticky then.

This freshly cooked sticky rice cake is crispy on the outside with a gooey texture inside. The first bite of the slightly spongy and pleasantly fragrant rice cake has such a delightful mouthfeel. The sweet and moist red bean paste will melt in your mouth so quickly that you won’t be able to resist devouring the whole cake! A simple way to create a gluten-free snack and keep yourself fuelled up! @omnivorcookbook

If you’ve never worked with sticky rice flour, don’t be intimidated by it. It can be made into dough really easily. It requires much less time and effort than does a wheat-based dough. If a typical wheat flour dough requires ten minutes of kneading, a rice flour needs three or five minutes. Also, even if the rice dough turns out slightly drier or wetter than it should be, it usually won’t cause a big problem.

Ready to cook? Happy cooking and please let me know if you have any questions about the recipe!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sticky Rice Cakes with Red Bean Paste


★★★★

3.3 from 3 reviews

  • Total Time: 40 minutes
  • Yield: 40 1x
Print Recipe
Pin Recipe

Description

Sticky Rice Cakes with Red Bean Paste {Gluten Free}


Ingredients

Scale
  • 250 grams (2 cups) glutinous rice flour and extra flour to dust working surface
  • 1 and ½ cups red bean paste
  • 1 tablespoon vegetable oil
  • ½ cup white roasted sesame seeds

Instructions

  1. Add sweet rice flour into a large bowl. Measure out 1 cup of water (You will use slightly less than a cup). Slowly add water into the flour in 4 to 5 pours, and stir with a fork until the water is fully incorporated with the flour. There should be no dry flour left, and the flour should start to have the texture of dough – soft but not runny. If the dough gets too soft and becomes difficult to shape, add more rice flour, a tablespoon at a time. Use your hand to press and knead the dough a few times, until the texture becomes consistent (* see footnote). The dough should be soft and easy to shape. When you lift the dough from the bowl, it should slightly stick to the bottom of the bowl.
  2. Dust a working surface with rice flour and transfer the dough onto it. Divide the dough in half. Roll the dough with both hands to shape it into a long, even rod. Divide each dough equally into 6 pieces. Shape each piece into a round ball and set aside.
  3. To make the cake, place one rice dough ball in your palm and use the other hand to gently press it into a round, flat piece (it’s very easy to shape, so you won’t need a rolling pin), about 6 centimeters (2.5 inches) in diameter, 6 millimeters (¼ inch) in thickness.
  4. Scoop about 2 tablespoons of red bean paste and shape the paste into a ball. Place the ball of bean paste in the center of the round dough. Pinch the edges of the dough together to completely enclose the bean paste. When the cake is shaped like a ball, gently use your palm to press it, until it is shaped like a pancake, about 6 centimeters (2.5 inches) in diameter and 1.2 centimeters (½ inches) in thickness. Spread 1 tablespoon of sesame seeds onto the working surface, place the cake on top of them, and gently press. Shake off the extra sesame seeds, flip the cake, and press the other side onto the seeds. Craft the rest of the cakes in the same manner.
  5. Heat 1 teaspoon of vegetable oil a non-stick skillet over medium heat. When the oil is hot, turn to medium low heat and place 4 cakes into the skillet. Cook until the bottom of the cake turns golden brown, after 2 to 3 minutes. Flip and cook the other side. Transfer the cakes to a large plate to cool. Cook the rest of the cakes in the same manner.
  6. Serve warm.
  • Prep Time: 25 min
  • Cook Time: 15 min

Did you make this recipe?

Tag @cottercrunch on Instagram and hashtag it #cottercrunch

This freshly cooked sticky rice cake is crispy on the outside with a gooey texture inside. The first bite of the slightly spongy and pleasantly fragrant rice cake has such a delightful mouthfeel. The sweet and moist red bean paste will melt in your mouth so quickly that you won’t be able to resist devouring the whole cake! A simple way to create a gluten-free snack and keep yourself fuelled up! @omnivorcookbook

Gluten Free Sticky Rice Cake with Red Bean Paste! This freshly cooked sticky rice cake is crispy on the outside with a gooey texture inside. The first bite of the slightly spongy and pleasantly fragrant rice cake has such a delightful mouthfeel. The sweet and moist red bean paste will melt in your mouth so quickly that you won’t be able to resist devouring the whole cake! A simple way to create a gluten-free snack and keep yourself fueled up! @omnivorcookbook

The nutrition facts are calculated based on 1 of the 12 cakes generated from this recipe.

Nutrition Facts for STICKY RICE CAKES WITH RED BEAN PASTE {GLUTEN FREE}

Thanks Maggie!

Catch up with Maggie on Social Media Below!

  • Facebook: omnivorescookbook
  • Twitter: @omnivorcookbook
  • Pinterest: OmnivorCookbook
  • Instagram: omnivorescookbook
  • Google+: +MaggieZhuBlog
  • YouTube: omnivorescookbook

Let me know if any of you all give this a  try!

Oh and if you want to learn more about Chinese cooking, check out Maggie’s recipe collection  HERE!

Ever tried sticky rice cakes before?

Happy Meatless Monday!

Maggie

omnivore cookbook

5586 shares
  • Share
  • Tweet

Categories: Dairy-Free, Gluten-Free, Snacks and Appetizers, Vegan, Vegetarian Tags: asian, guest post

More recipes you’ll love!

Overhead shot of finished Socca pizza with mushrooms and zucchinis.
Socca Pizza (Gluten Free)
Socca cut into 5 pieces
How To Make Socca
Three Baked Oatmeal Cups stacked on top of each other.
Baked Oatmeal Cups (3 Ways)
overhead image of a bowl of vegan pumpkin dip on a board surrounded by gluten free crackers and apple slices
Vegan Pumpkin Dip Recipe
Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

  • About
  • Studio
  • Shop
  • Subscribe
  • Instagram
  • Pinterest
  • Facebook
  • Twitter
  • YouTube

Have a question? Use ctrl+f or ⌘+f on your computer or the “find on page” function on your phone browser to search existing comments!

Reader Interactions

Comments

    Rate & Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Ag

    02/05/2021 at 4:18 PM

    Where’s the footnote about the dough?! Its either too sticky to work or too crumbly. Help!

    ★

    Reply
    • Avatar photoLindsay Cotter

      02/05/2021 at 4:58 PM

      Sorry about that! Unlike dough made from wheat flour, rice flour dough is much easier to knead and doesn’t need time to rest. The dough does not contain gluten, so it won’t hold very well when stretched. The way to handle this type of dough is different, but you will find it very easy to get used to.

      Reply
  2. Judith

    01/28/2020 at 4:54 PM

    I made this recipe, *almost* as per written (added 2 Tbsp icing sugar to the flour for 1/2 the recipe) and it turned out quite well. I used a standard homemade adzuki bean paste, and I thought the taste of the cakes was very nice. I don’t have much experience using non gluten flours and it will take practice to have them as pretty as the picture, but they were acceptable in appearance. It was a touch difficult having the sesame seed stick to the cakes but once I added a drop or so of water to the cake surfaces it was a bit easier. Thanks for posting!

    ★★★★

    Reply
    • Avatar photoLindsay Cotter

      01/30/2020 at 5:50 PM

      Oh so glad it worked out !

      Reply
  3. Aqua

    12/06/2019 at 8:22 AM

    Hey Maggie Is this have a origin?
    (Why we made it or story about this dish)

    Reply
  4. julie

    07/01/2019 at 8:37 PM

    it feels like what cornstarch with water feels like! 🙁

    Reply
    • Avatar photoLindsay Cotter

      07/02/2019 at 10:27 AM

      Oh no! Did you make them? THey end up really taste after cooked

      Reply
      • Julie

        07/02/2019 at 5:10 PM

        Yes I did! Im not really sure, but is it supposed to feel liquidy? I couldn’t make the shape, I had to first put it in the pot with oil, then the red bean and then kind of drip the batter over it. Just want to know if Im doing it weird/wrong. Thanks!

        Reply
        • Avatar photoLindsay Cotter

          07/02/2019 at 8:40 PM

          I’ll ask Maggie about this and get back to you! 🙂

          Reply
          • julie

            07/03/2019 at 10:41 PM

            Thank you, I really appreciate the replies!

    • Avatar photoLindsay Cotter

      07/02/2019 at 10:34 AM

      also, this is my friend Maggie’s recipe. Happy to ask her about it. She guest posted for me https://omnivorescookbook.com/

      Reply
  5. joanne

    12/15/2016 at 5:28 AM

    This is an old post, but I’ve just found it via pinterest. These rice cakes look so good.. How long will they last, and what’s the best way to store them? Thanks!

    Reply
    • Cotter Crunch

      12/15/2016 at 8:34 AM

      I think they should last about 5-7 days in the fridge, easy! Keep me posted

      Reply
  6. Kierston

    07/30/2015 at 3:24 PM

    Makes me think of dim sum dessert! Love this. I love how short the list of ingredients is!

    Reply
  7. RAchel @ Athletic avocado

    07/30/2015 at 11:19 AM

    i’ve actually had something similar to this at an asian supermarket a few years ago and it was so tasty! I love red bean paste, it sounds weird but it kind of tastes like chocolate! I really wanna make this!!!

    Reply
    • Maggie

      08/03/2015 at 2:56 PM

      I’m so glad you like the flavor of red bean paste! Yeah, it’s strange to see beans in a dessert, but they actually don’t taste too “beany” in the cake. And sometimes we do use chocolate for the filling too.

      Reply
  8. Jody - Fit at 57

    07/28/2015 at 6:49 PM

    I is not my thing BUT they look so cute!!!! 🙂

    Reply
  9. Jen

    07/28/2015 at 12:10 PM

    These have my husbands name written all over them! He loves sticky rice cakes and ALWAYS asks me to make them for him. Now I have a good recipe to use!

    Reply
    • Cotter Crunch

      07/28/2015 at 1:47 PM

      well when you make them, i will invite myself over. ok? haha. LOVE it! good wife you are

      Reply
  10. Shashi at RunninSrilankan

    07/28/2015 at 11:37 AM

    I simply adore red been paste (there’s a little bakery near me that makes Chinese Donuts filled with red bean paste that I simply cannot say no to) – and, if I had a stack of these rice cakes in front of me – am thinking they’d disappear in seconds! I read about Maggie on Bobbi’es site yesterday – how awesome you will get to be in the same city – though, I gotta admit – am a little jealous! 🙂

    Reply
    • Maggie

      08/03/2015 at 2:53 PM

      Chinese donuts with red bean filling? It sound awesome! I need to make it soon! I tried something in Japan once. They use a bit cream cheese in the filling too and make the donut extra delicious 🙂
      I’m so happy to be in the same city with Lindsay! Can’t wait to get some cooking party going!

      Reply
  11. Megan

    07/28/2015 at 10:25 AM

    Wow these look delicious! I’ll have to try and find the rice flour. I’ve been wanting to branch out a bit and explore some Asian dishes, and this looks like a great one to try!

    ★★★★★

    Reply
    • Cotter Crunch

      07/28/2015 at 2:08 PM

      you should! i found this rice flour at whole foods, actually.

      Reply
  12. GiGi Eats

    07/28/2015 at 9:36 AM

    Reminds me of TAIWAN! They loveeeeee their gluten! 😉

    Reply
    • Cotter Crunch

      07/28/2015 at 2:07 PM

      but at least this is gluten free… phew! ps welcome home

      Reply
  13. Natalie

    07/28/2015 at 3:27 AM

    This looks delicious!! Totally different and I want to try this for sure.
    Thanks so much for sharing Maggie!

    Reply
    • Cotter Crunch

      07/28/2015 at 6:58 AM

      let me know if you do! i’m going to try a different version with different filling as well. HOw great would they be for travel!?!! and for runners, yay!

      Reply
  14. Kristy @ Southern In Law

    07/28/2015 at 12:03 AM

    Oh wow, these look SO good. I am all about texture (and taste, of course) when it comes to food, so I’m totally intrigued!

    Reply
    • Cotter Crunch

      07/28/2015 at 6:52 AM

      me too! love that crispy/gooey center combo!

      Reply
  15. Elle

    07/27/2015 at 10:46 PM

    These look good! I believe a coworker of mine made something similar once – who would have thought that it’d be so easy?

    I love how there are only a few ingredients. I’m thinking I could change up the filling inside…maybe with peanut butter.

    Reply
    • Cotter Crunch

      07/28/2015 at 6:57 AM

      oh my goodness yes! I was going to do the same. Maybe even fig paste?

      Reply
    • Maggie

      08/03/2015 at 2:48 PM

      A peanut butter filling will be great and I actually do that sometimes! I’ll switch to chocolate filling or nuts with brown sugar when I craze something sweeter 😉

      Reply
      • RAMECA

        12/14/2019 at 5:17 PM

        Can this dough be used for other recipes like rice cake stir fry??

        Reply
        • Avatar photoLindsay Cotter

          12/14/2019 at 9:20 PM

          I haven’t tried it yet. Worth a shot!

          Reply
  16. Med spa in jupiter fl

    07/27/2015 at 4:26 PM

    Wow – I could not believe seeing this recipe here :):):) This is one of my favorite Chinese cakes to eat. They also have the harder skin type and the yellow mung bean as filling. Have you tried the yellow variety?

    I’d like to try your recipe – – wow it’s amazing.

    Reply
    • Cotter Crunch

      07/27/2015 at 5:07 PM

      Yea! I can’t wait to make it either. Drooling over these!

      Reply
    • Cotter Crunch

      07/27/2015 at 9:49 PM

      i haven’t tried the yellow yet. On my list!

      Reply
  17. Blair

    07/27/2015 at 12:10 PM

    Fun to see Maggie on here! This looks like such a delicious treat…crispy, gooey, and cake (all in one title)? Sign me up! 🙂

    Reply
    • Cotter Crunch

      07/27/2015 at 1:53 PM

      I know, maggie is the best! i can’t wait till she moves here!

      Reply
  18. Laura @ This Runner's Recipes

    07/27/2015 at 11:51 AM

    Beautiful photos, Maggie! I get intimidated about making Asian dishes because they seem complex, but these look so easy and delicious!

    Reply
    • Maggie

      08/03/2015 at 2:46 PM

      These are super easy to make! The dough does not require a lot of kneading and it’s quicker to form than a wheat flour dough 🙂

      Reply
  19. Jess @hellotofit

    07/27/2015 at 11:34 AM

    Mmm this looks awesome! I haven’t had a sticky rice cake in a long time. The red bean paste sounds like a good filling!

    Reply
  20. Rebecca @ Strength and Sunshine

    07/27/2015 at 11:28 AM

    Maggie is a rockstar! This is so awesome!

    Reply
    • Cotter Crunch

      07/27/2015 at 1:54 PM

      like YOU! <3

      Reply
  21. Deborah @ Confessions of a Mother Runner

    07/27/2015 at 11:11 AM

    ooh how interesting! those look yummy! Thanks for linking up with us today for meatless Monday!

    Reply
    • Cotter Crunch

      07/27/2015 at 1:54 PM

      thank you for always hosting!

      Reply
  22. Liz

    07/27/2015 at 11:10 AM

    Ooooh these look divine! I figured this recipe would be difficult but it looks pretty easy! Going to have to give it a try.

    Reply
  23. Tina Muir

    07/27/2015 at 11:09 AM

    Hi Maggie! Nice to meet you! I have heard of using adzuki beans before as dessert, and now I have a recipe to try it out with. How unique! Thank you for sharing, and for linking up to meatless monday 🙂

    Reply
    • Maggie

      08/03/2015 at 2:44 PM

      Nice to meet you too Tina! Yep, adzuki beans are used in a lot of Asian desserts, such as popsicles, shaved ice or cakes. So glad to hear you like it!

      Reply
  24. She Rocks Fitness

    07/27/2015 at 10:40 AM

    Drooling over ALL these photos! I can’t believe how simple the recipe is too…Fabulous!

    Reply
  25. Sarah

    07/27/2015 at 10:16 AM

    Oh we are going to have to try these for sure! Nicely done Maggie! Lindsay you are so lucky if get to go over there for dinner, we love us some good Chinese (and Thai, Asian…..) food!

    I pulled this up and my oldest thought right away it was some sort of s’more, I have to agree it did look like a s’more at first. Not sure if we have ever had sticky rice cake but one of our favorite desserts is mango sticky rice! I also use to like these cookies someone I use to work with would make but I never got the recipe or name before I left but they were balls of sticky rice, coconut, and corn.

    Reply
    • Maggie

      08/03/2015 at 2:42 PM

      Hi Sarah, if you like mango stick rice, you’ll like this one too! The texture of the cake is quite like the stick rice ball. And of course, you could swap the filling and use whatever you’re comfortable with. Happy cooking and let me know how it turns out 🙂

      Reply
  26. Erin @ The Almond Eater

    07/27/2015 at 8:24 AM

    These look amazing I almost totally definitely want them for breakfast right now! Seriously, I’m so intrigued.

    Reply
  27. Annmarie Licatese

    07/27/2015 at 7:33 AM

    Not sure I’d ever be talented enough to make these but they sure do look delicious!

    Reply
    • Cotter Crunch

      07/27/2015 at 7:46 AM

      they are actually really easy! and I was thinking of using them for gluten free pre or post run snacks! Ohh yea!

      Reply
  28. Jennifer FIsher

    07/27/2015 at 7:08 AM

    Okay, to be honest, these kind of desserts freak me out a little bit — but Maggie made them look so good!.

    Reply
    • Maggie

      08/03/2015 at 2:39 PM

      I think Asian desserts are very different indeed, but some are really great if you give them a try! If beans sound too strange in a dessert, you could actually try out other fillings, like peanut butter or chocolate 🙂

      Reply
  29. Megan @ Skinny Fitalicious

    07/27/2015 at 6:55 AM

    Yum! These sound so good thanks for sharing Maggie! Now I’m off to checkout your other recipes.

    Reply
    • Maggie

      08/03/2015 at 2:37 PM

      My pleasure Megan! I’m glad you like this one 🙂

      Reply
  30. Cat Neligan

    07/27/2015 at 6:33 AM

    I love mochi! I had no idea it could be so simple to make my own though – definitely grabbing some sticky rice flour next time I’m picking up my nori and miso 😉

    Reply
    • Cotter Crunch

      07/27/2015 at 6:59 AM

      me too! i cant wait to give this a try!

      Reply
    • Maggie

      08/03/2015 at 2:36 PM

      Yep, the sticky rice dough is even easier to work with than wheat flour! Let me know how the cooking turns out 🙂

      Reply
  31. SuzLyfe (@suzlyfe)

    07/27/2015 at 5:56 AM

    My first thought was… I don’t like rice, but then I read a bit more and this is certainly an intriguing recipe!

    Reply
    • Cotter Crunch

      07/27/2015 at 6:54 AM

      i have a feeling you’d like these. 😉

      Reply
  32. Michele @ paleorunningmomma

    07/27/2015 at 4:43 AM

    I tried a sticky rice cake years ago when my Chinese coworker introduced me, they are unique and amazing! Love that you focus on authentic dishes Maggie, I love to learn 🙂

    Reply
    • Maggie

      08/03/2015 at 2:20 PM

      I’m so happy to hear you like these sticky cake Michele! Once you tried it, you’ll find out how easy it is to make them 🙂

      Reply

Primary Sidebar

Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

  • About
  • Studio
  • Shop
  • Subscribe
  • Instagram
  • Pinterest
  • Facebook
  • Twitter
  • YouTube

Reader Favorites

  • photo collage of dairy-free gluten-free anti-inflammatory meal plan recipes
    Anti-Inflammatory Meal Plan {Dairy Free, Gluten-Free Recipes & Tips}
  • cinnamon bites in turquoise bowl, top protein ball has bite taken out to show inside texture.
    Cinnamon Vanilla Protein Breakfast Bites + Video
  • a bowl of curried cauliflower rice soup
    Curried Cauliflower Soup with Kale
  • Collage of 4 saucepans and skillets filled with 4 different varieties of gluten free roux.
    How to Make Gluten Free Roux for Keto Sauces + Soups
  • stack of dried orange slices on white background
    Dried Orange Slices (Oven or Dehydrator)
  • a skillet full of four balsamic roasted cranberry chicken thighs surrounded by roasted cranberries
    Balsamic Roasted Cranberry Chicken

Recipes by Diet

  • Dairy-Free
  • Egg-Free
  • Gluten-Free
  • Grain-Free
  • Low-Carb
  • Nightshade-Free
  • Nut-Free
  • Vegan
  • Vegetarian
  • Whole30

Recipes by Method

  • Air Fryer
  • Blender
  • Instant Pot
  • No-Bake
  • Oven
  • Slow Cooker
  • Stovetop

Recipes by Type

  • Breakfasts
  • Casseroles
  • Condiments
  • Desserts
  • Drinks
  • Main Dishes
  • Sides & Salads
  • Snacks & Apps
  • Stews & Soups

Resources & More

  • Meal Plans
  • Nutrition Guides
  • How-To
  • Quick Meals
  • Videos
  • Round Ups
  • Cookbook
  • GF Start Here
  • Instagram
  • Pinterest
  • Facebook
  • Twitter
  • YouTube
Cotter Crunch
  • About
  • Studio
  • Shop
  • Contact

© 2023 · Cotter Crunch · Disclaimer & Terms · Privacy Policy

5586 shares