Tag: GlutenFree

Buffalo Chicken Dip (Low Carb, Gluten-Free) by Gordon Ramsay

Buffalo Chicken Dip (Low Carb, Gluten-Free) 1

This Buffalo Chicken Dip Recipe is a keto friendly appetizer that everyone loves.  Loaded with flavor and just enough spice, it’s a hit at every party we attend. 

keto Buffalo chicken dip with carrot sticks and celery

Keto Buffalo Chicken Dip

Buffalo sauce and chicken are a match made in heaven. Actually, Buffalo sauce and just about anything are a match made in heaven. Yes, I really do put it on everything! I have an entire Pinterest board dedicated to recipes using Buffalo sauce, and it’s one of my very favorites. 

I don’t know many people that don’t go crazy for Buffalo chicken dip, so it’s an easy choice when you’re invited to a potluck or party. 

Since it’s both gluten-free and keto-friendly, I know I can take it anywhere and everyone can enjoy it!  This also can be made in advance, portioned, and frozen for a fast option for lunch or a snack in a hurry.  

ingredients for keto buffalo chicken dip

Can I Use Rotisserie Chicken? 

Yes!  If you have leftover chicken you can by all means use that, but rotisserie chicken is also great here. I usually spend a little more to get an organic chicken, but even then they’re usually under $10. If you’re lucky enough to find them on sale at the end of the day, you can even separate the meat into freezer bags so you always have some on hand for this buffalo chicken dip recipe or for other recipes, like Buffalo chicken taquitos. 

When you get home, pull the skin off the chicken and shred the meat. You can do this by pulling it with a fork – or just throw it in your stand mixer if you have one. It’s kind of amazing how quickly and easily it shreds this way. Honestly, I probably use my mixer for shredding chicken more often than I do to bake! 

Mix the ingredients for spicy Buffalo chicken dip in a bowl

Can This Buffalo Chicken Dip Recipe be Made in a CrockPot?

Yes!  This is the perfect buffalo chicken dip for Crock Pot users.  Spray your slow cooker with non-stick spray, then pour the mixture in and top with a bit of extra cheese and sliced jalapenos.  Cook on low for 2 hours before serving. It will be super warm and bubbling – so good! Plus you can keep it on the warm setting so it stays nice and hot all night. Not that it ever lasts long since it always gets gobbled right up! 

Use a Crock Pot liner (affiliate link) to make it even easier to remove from the slow cooker and clean the pot later.  

What’s the Best Buffalo Sauce to Use?


Franks, Franks, Franks. 

Other people might try to tell you other brands are just as good, but here in Upstate NY, it’s all Frank’s all the time. I’ve tried tons of other brands, but nothing compares.

Be sure to get the original Red Hot sauce – not the wing sauce, which has other ingredients like butter flavor and canola oil. The original sauce is made with just cayenne peppers, vinegar, salt, and garlic powder. 

What are the Best Keto Dipping Options? 

If you are making this specifically as a keto treat, you’ll need low carb dippers!  

  • Pork Rinds (original – barbecue often has added sugar)
  • Celery sticks
  • Sliced bell peppers
  • Carrot sticks (in moderation)
  • Broccoli
  • Cauliflower
One the Buffalo chicken dip ingredients are mixed together, spread them into a casserole dish or add them to you slow cooker

If you aren’t concerned with carbs and just want a delicious, spicy treat tortilla chips are the way to go. I especially love blue corn varieties!

How to Make Buffalo Chicken Dip

This dip is so easy to make!  Trust me, it will become a favorite since you only need a bowl, a spoon, measuring cups, and a baking dish.  So little cleanup needed! 

Preheat your oven and spray the baking dish with nonstick spray.  Then, mix together the shredded chicken, cream cheese, mozzarella cheese, Buffalo sauce, and seasonings. A lot of people also add Ranch or blue cheese dressing, but since I don’t eat mayo I use sour cream instead. If you want, you can swap some of the mozzarella for blue cheese crumbles – it’s so good! 

Pour it into your baking dish, top with extra cheese and jalapenos. Then bake until it’s hot and bubbly!  That’s all there is to it! 

This dip is great served warm, but is also delicious cold.  If you have leftovers, just make sure you cover them well and refrigerate.  They are good for up to 3 days if refrigerated properly. Or, as mentioned above, you can freeze them for longer storage. 

More Dip Recipes

Looking for more healthy dip recipes? Here are some of my favorites! 

Easy Keto Buffalo chicken dip, made without mayo or dressing
Buffalo Chicken Dip

Buffalo Chicken Dip

Yield: 10

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Buffalo Chicken Dip is the hit of every party we go to. You’ll love this spicy keto/low carb and gluten-free snack! You can even make it in a slow cooker so it stays warm all night.


  • 3 cups shredded cooked chicken
  • 8 ounces cream cheese, softened
  • 1 cup shredded mozzarella cheese
  • 1/3 cup Frank’s RedHot, or your favorite Buffalo sauce
  • 1/2 cup sour cream
  • 1/4 cup crumbled blue cheese (optional)
  • 1/2 teaspoon paprika
  • 1 teaspoon garlic powder
  • Pickled jalapenos, for topping


    1. Preheat oven to 350 degrees. Spray a baking dish with nonstick cooking spray.
    2. In a large mixing bowl combine the chicken, cream cheese, mozzarella cheese, buffalo sauce, sour cream, blue cheese (if using) and seasonings. Mix until well combined.
    3. Pour the dip into the prepared baking dish and bake for 20-25 minutes, or until the top is browned and bubbling. 
    4. Remove from oven and top with sliced jalapenos.

Nutrition Information

Yield 8 Serving Size 1/8th recipe
Amount Per Serving Calories 290 Total Fat 23g Saturated Fat 11g Trans Fat 0g Unsaturated Fat 9g Cholesterol 95mg Sodium 561mg Carbohydrates 4g Net Carbohydrates 4g Fiber 0g Sugar 2g Sugar Alcohols 0g Protein 18g

Gluten-Free Goddess Recipes: Gluten-Free English Muffins Recipe by Gordon Ramsay

Gluten-Free Goddess Recipes: Gluten-Free English Muffins Recipe

Lovely gluten free English muffins with nooks and crannies

Tea Worthy English Muffins

After four valiant attempts we finally have a gluten-free English muffin we can toast with pride. An English muffin worthy of Sunday jam. Worthy of artisan organic peanut butter. A slather of mashed avocado. Or cream cheese and chives. And yes. Breakfast in bed. 

These warm and golden delectables are too crispy-tender good to munch running to the bus stop or strapped in your car, cataloguing the priority of your daily tasks. 

These muffins deserve a proper plate. 

A mug of frothy chai. 

Your Sunday morning playlist.

I’m not sure why a simple English muffin is so tricky to recreate gluten-free (and in this case, also vegan- no milk and eggs to help the stubborn gluten-free flours fluff and rise). I thought it would be a snap. So I perused Alton Brown’s recipes for inspiration. Using Alton’s basic template the first batch turned out very dense, with no rise and no crunchy edges- though the dough looked promising (pictured above, rising). Dense was not a quality I wanted in my muffin. So I tried again, this time using my own original Gluten-Free Bread recipe as a template (I’m loving the combo of sorghum, potato starch and millet as a flour base for yeasted breads these days). The result was better- but still not quite there.

After a third attempt I realised that the issue might be moisture. I was creating a dough that resembled wheat dough, and I could shape it a bit and pat it into the English muffin rings, but the result was heavy and more resembled a gluten-free hockey puck.

The fourth try was the charm (sometimes perseverance pays off). I added more warm water to the dough (than seemed wise), until it was more of a thick cake batter than a stretchy playful dough.

And sweet bi-locating John from Cincinnatti! It worked.


Karina’s Gluten-Free English Muffin Recipe

Recipe originally posted April 2009 by Karina Allrich.

Those of you using dairy and eggs, this GFCF recipe would translate into a more traditional recipe using milk and organic free-range eggs. You might start with one beaten egg, and slightly less milk to start out- especially if you like a dense and chewy English muffin (eggs will make them lighter and fluffier). The dough is akin to a thick, sticky cake batter.


Turn your oven on for minute to warm it, then turn it off. Grease 8 English muffin rings and place them on a lined baking sheet. Sprinkle a little cornmeal inside the rings if you like.


1 cup sorghum flour

1 cup potato starch (not potato flour) or tapioca starch
1/2 cup organic millet flour

Whisk together the flours, xanthan gum and sea salt.

Mix the warm water and milk; add the sugar and the yeast; stir. Set aside until the yeast begins to get poofy.

Add the proofed yeast to the dry ingredients. Add the oil, honey and egg.

Mix thoroughly. It should be more like a thick muffin batter than a bread dough. A wee bit sticky. If you need to thin a little, add a tablespoon of warm water and mix.

Allow the dough to rest for a few minutes.

Note: You can also create this dough in your bread machine. Use the mix/dough cycle. Let it rest a bit in the machine; then spoon it into the muffin rings for rising.

Spoon the dough into the eight English muffin rings. Using wet fingers press and smooth out the tops of the dough.

English muffin rings and dough, rising.


Place the baking sheet into the warm oven and allow the dough to rise. Check after 15 minutes. The dough needs to double in height.

Bake in the center of a 350ºF oven for about 20 to 25 minutes, until firm and slightly golden (gluten-free dough doesn’t brown very much; go by touch to see if they’re done).

Remove and cool on a wire rack.

Fork split in half, and toast for maximum crispy edged tender goodness.

Makes 8 English muffins.


Wrap leftover muffins in foil, bag, and freeze for the freshest muffin experience.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Gluten-Free Goddess Recipes: Vegetarian Shepherd’s Pie by Gordon Ramsay

Gluten-Free Goddess Recipes: Vegetarian Shepherd's Pie

vegetarian shepherd's pie

Mashed Potato Crust Love.

Why I’ve been craving mashed potatoes lately, I don’t know. All I can think about is a mound of soft creamy mashed potatoes and oven baked veggies. Serious comfort food in the form of a baked shepherd’s pie. Only my version is less shepherd, more gardener- totally vegan and brimming with fresh vegetables. Forget the meat. You won’t miss it. And forget the lentils (so 1970’s).

This shepherd’s pie is generous potato topped comfort food- with a dash of spices and New Mexico inspired flavor.

Bland is so, well, yesterday.


Karina’s Vegetarian Shepherd’s Pie Recipe

Recipe posted April 2007.

Veggie lovers, if you like your vegetable pie less spicy, use regular diced tomatoes and leave out the red chile flakes. But if you want a killer combo of heat, tang and sweet, try my version. It’s not your mother’s shepherd’s pie, Darling. Promise.


For the mashed potato crust:

3-4 large gold or white potatoes, peeled, cut up

Vegetable broth or your favorite non-dairy milk or cream, as needed

Vegan buttery spread or olive oil, to taste

Sea salt and fresh ground pepper, to taste

Chopped fresh chives, to taste

1-2 tablespoons extra virgin olive oil

1 teaspoon mild curry spice

4-5 cloves garlic, minced

1 1/2 cups cauliflower florets (about half a smallish head), cut to bite size

3 medium-large carrots, peeled and sliced into coins

1 zucchini squash, sliced and cut into quarter moons

1 yellow summer squash, sliced, cut into quarter moons

1 heaping cup shredded cabbage or slaw mix

1 14-oz. can Muir Glen Organic Diced Tomatoes with Green Chiles, with juice

2 tablespoons chopped roasted Hatch chiles or jalapenos

1 tablespoon balsamic vinegar

1-2 tablespoons low sugar apricot jam, to taste- to balance the heat

Hot red pepper chile flakes, to taste (or use hot pepper sauce)

Sea salt and fresh ground pepper, to taste

1 14-oz. can butter beans, drained and set aside


Place the cut potatoes in a large pot and cover with salted cold water; bring to a boil and simmer until the potatoes are fork tender, about twenty minutes.

In the meantime, heat the olive oil in a large deep skillet and add the cumin or curry, and garlic. Stir one minute and add the fresh chopped vegetables. Stir and cook about five minutes or so.

Add the canned diced tomatoes with green chile, the chopped Hatch chiles or jalapenos, vegetable broth, vegan Worchestshire sauce or balsamic vinegar, apricot jam, sage, pepper flakes, sea salt and pepper, and stir to combine.

Bring to a simmer and cook until the sauce begins to reduce. You want the vegetables to be tender-crisp, not too done, and the sauce to be thickened and not too thin [if, by chance, you need a little more liquid to cook the veggies, add a splash more broth or water]. When this has been achieved, taste test the sauce for seasoning adjustments; then remove from heat, and gently add in the butter beans. Set aside.

Mash the cooked potatoes with a little liquid and Smart Balance or olive oil. Season with sea salt and pepper. Add chives if you like. Taste test. Don’t add too much liquid or over-mix the potatoes or they’ll get gluey. Gluey spuds = not so good.

Preheat the oven to 350ºF.

Assemble your pie:

Spoon the vegetables into a casserole dish. Top with mounds of mashed potato. I like to leave a few peaks (they get a bit golden). Sprinkle with chopped chives or parsley. Bake in a moderate oven for 35 to 40 minutes, until the pie is bubbling and heated through.

Serves 4 as a meal, 6 as a side dish.

Recipe Source: glutenfreegoddess.blogspot.com

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