Bacon Brussels Sprouts Gratin

Gluten Free Regina is an online resource for people visiting or living in Regina, who would like information on different places to eat in and around the area. In this blog we share a recipe for Brussels Sprouts.


Brussels Sprouts are one of our favorite veggies, in spite of the fact that they don’t have the best reputation. We typically chalk up people’s distaste for the green veggie to not knowing just how delicious it can be – roasting is basically the only way to go – and therefore not realizing how great it is, and we try to do our parts to show everyone what a great ingredient it is. Here, we took some lightly roasted Brussels (gotta get a little color on them) and then made a creamy, cheesy, flavorful gratin to showcase them and make everyone fall in love with them…you need to try this!

The key here is roasting your sprouts ahead of time. Not only does this ensure that your veggies will be perfectly tender by the time they’re cooked in the gratin and come out of the oven, but roasting them gives an amazing flavor that takes everything up a notch. Add to that the crumbled bacon, cheese, and rosemary, and you’ve got yourself a side dish that’ll steal the show. At least that’s what happened at our dinner!

Brussels Sprouts Gratin

45 minutes to prepare serves 6





  • 1 1/2 pounds brussels sprouts, halved
  • 8 oz. bacon, cooked and crumbled
  • 1 cup sharp cheddar cheese, grated
  • 1/2 cup fontina cheese, grated, optional
  • 3/4 cup heavy cream
  • 2 tablespoons extra‑virgin olive oil
  • 1 egg
  • 1 sprig rosemary, minced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon red pepper flakes, optional
  • Kosher salt and freshly ground pepper, to taste



  1. Preheat oven to 400º F.Toss Brussels sprouts in olive oil and season generously with salt and pepper. Place them in a large baking dish and roast for 15‑20 minutes, or until semi‑softened.
  2. Toss Brussel sprouts with olive oil and season generously with salt and pepper. Place them in a large baking dish and roast for 15‑20 minutes, or until semi‑softened.
  3. In a large bowl, whisk together egg, heavy cream, rosemary, garlic powder, onion powder and red pepper flakes (if using), then stir in cheeses.
  4. Remove Brussel sprouts from oven and add 3/4 bacon to the baking dish. Pour cheese mixture over the top and stir everything together, then top with remaining bacon.
  5. Reduce oven temperature to 350º, return the baking dish to oven and bake for 20‑25 minutes, or until cheese is bubbly and just set.
  6. Remove from oven and let cool 5 minutes before serving.

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Original article


Avocado Chocolate Bread (Gluten and Grain-Free, Dairy-Free, Paleo)

Have you ever had avocado bread? This bread is made with buttery avocado goodness and chocolate. This is a great combination because the avocado adds healthy fats and nutrients to this dessert, while the chocolate hides the flavor of the avocado. You are then left with a chocolaty tasting bread that is soft and moist.

  1. Preheat the oven to 350°F, and line the bottom and sides of an 8½ x 4½-inch medium loaf pan with parchment paper.
  2. Add the avocado to a food processor and pulse to break it down. Then add the coconut oil, vanilla, coconut cream, honey and eggs, and pulse until smooth.
  3. Chop the pecans, and add them to a large bowl along with the almond flour, baking soda, cacao powder, salt and chocolate chips.
  4. Using a rubber spatula, mix the wet and dry ingredients gently. Do not over mix.
  5. Spoon batter into the prepared pan and sprinkle top with chocolate chips. Note: the batter will be very thick and you will need to spread it across the pan with a spatula.
  6. Bake until a toothpick inserted into the center of the loaf comes out clean, approximately 40 to 45 minutes.
  7. Let the bread cool in the pan over a wire rack for about 10 minutes before serving. To preserve freshness, store bread inside an airtight container in the refrigerator.


Chicken Bacon Ranch Lettuce Wraps

Chicken Bacon Ranch Lettuce Wraps are the easiest way to ditch carbs or gluten!



  • 1 tbsp. extra-virgin olive oil
  • 2 boneless skinless chicken breasts
  • kosher salt
  • Freshly ground black pepper
  • 16 leaves romaine
  • 8 slices provolone
  • 8 strips cooked bacon
  • 2 roma tomatoes, thinly sliced
  • Ranch, for drizzling
  • 4 Toothpicks
  • Chips, for serving (optional)


  1. In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and no longer pink, 8 minutes per side. Let rest 5 minutes, then slice.
  2. Line a surface with a large square of parchment. Fold up bottom corner to make a triangle. Cover paper with 3 leaves romaine and top with 2 slices provolone, tomato, 2 slices bacon, and cooked chicken slices, then drizzle with ranch and season with salt and pepper. Top with romaine leaf.
  3. Roll wrap by folding sides in toward one another, then tightly wrap parchment paper around the bottom. Poke with a toothpick.
  4. Serve with chips, if desired.

Original recipe

Crack Cauliflower

Packed with vitamin C and fibre, cauliflower also comes in shades of green, purple and orange. The cauliflower is a cousin of broccoli and cabbage.

One floret and you’re hooked.


PREP: 0:10

COOK: 0:25



  • 1 head of cauliflower, cut into florets
  • 1 c. all-purpose flour
  • 2 c. GF panko breadcrumbs
  • 3 large eggs, beaten
  • kosher salt
  • Freshly ground black pepper
  • 1 c. barbecue sauce
  • 1/2 c. brown sugar
  • Juice of 2 limes
  • 1 tsp. garlic powder
  • Ranch dressing, for serving (optional)


  1. Preheat oven to 375 degrees F. In a large bowl, combine flour and cauliflower, Toss until fully coated.
  2. Set up a dredging station: In one bowl, add panko breadcrumbs and in another bowl whisk eggs and add 2 tablespoons water. Dip cauliflower in beaten eggs, then panko until fully coated. Transfer to a parchment-lined baking sheet and season generously with salt and pepper.
  3. Bake until golden and crispy, 20 to 25 minutes.
  4. Meanwhile, in a small saucepan over low heat, warm barbecue sauce, brown sugar, lime juice, and garlic powder.
  5. Coat baked cauliflower in sauce and serve with ranch if desired.


Original Article

No Bake Chocolate oat Bar

The oats give them a delicious crunch, and the chocolate drizzle gives them the perfect amount of sweetness. Even better? All you need to do is mix them up, stick them in the fridge, and enjoy. Let us demonstrate this simple sweet, then read on for the full recipe so you can try them yourself.

Makes 16 to 20 bars
Prep Time: 15 minutes
Total Time: 2 hours 15 minutes


  • 1 cup butter
  • ½ cup brown sugar, packed
  • 1 teaspoon pure vanilla extract
  • 3 cups rolled oats (Gluten Free)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 1 cup dark chocolate chips
  • ¾ cup chunky peanut butter


  1. Line a 8-inch-by-8-inch baking dish with parchment paper, and set aside.
  2. In a medium saucepan, combine the butter, brown sugar and vanilla extract. Heat over low-heat, until the butter has melted and the sugar has dissolved.
  3. Add the oats, cinnamon and kosher salt. Cook, stirring constantly, for 4 to 5 minutes.
  4. Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down.
  5. In a small microwave-safe bowl, combine the chocolate chips and the peanut butter. Heat on high in the microwave, in increments of 40 seconds, stirring in between each increment, until melted and fully combined.
  6. Pour ⅘ of the chocolate mixture into the pan over the pressed oats, reserving about ¼ cup for drizzling. Top with the remaining oats and drizzle with the remaining ¼ cup chocolate mixture.
  7. Refrigerate for 4 hours, or until set.

For more dessert recipes see here

Chachalacas Mexican Cuisine

Gluten Free Regina is an online resource for people visiting or living in Regina, who would like information on different places to eat in and around the area.Try new restaurants like Chachalaca’s Mexican Cuisine


Opened recently in the old Breakfast Bistro location is Chachalaca’s Mexican Cuisine. Known for being in Regina Beach this restaurant makes authentic Mexican food!


I am a freak for Mexican food! Every time we go to California its a must have stop! The last time I enjoyed refried beans in Regina was when La Bodega had Bean Nachos!

Te beans were awesome! I ate the GF vegetarian enchiladas..Very delicious! To be honest..Next time I will probably just get beans and rice…That’s how good they were!
Address: 3283 Quance St, Regina, SK S0G 4G0

Sunday 11AM–9PM
Monday Closed
Tuesday 11AM–9PM
Wednesday 11AM–9PM
Thursday 11AM–9PM
Friday 11AM–9PM
Saturday 11AM–9PM

Don’t feel like cooking? See our family restaurants listings, our Fast Food, or maybe you’re looking for a food truck.

Melting Potatoes

Gluten Free Regina a Not for Profit group in Regina, Saskatchewan gives you ideas for gluten free cooking. In this article from taken from Delish is a savory dish called Melting Potatoes!

You NEED to know how to make Melting Potatoes





  • 2 lb. Yukon Gold potatoes, peeled
  • 2 tbsp. butter, melted
  • 2 tbsp. olive oil
  • 2 tbsp. chopped fresh rosemary
  • 3/4 tsp. salt
  • 1/4 tsp. Pepper
  • 1 c. low-sodium chicken broth
  • 2 garlic cloves, finely minced


  1. Preheat oven to 500 degrees F.
  2. Cut potatoes into ¾”-1” thick slices, and place the slices in a medium bowl. Pour in the olive oil, melted butter, and rosemary. Season with salt and pepper and toss until evenly combined.
  3. Lay the potatoes flat, in a single layer, on a 9”x13” metal baking dish, using two dishes if necessary. (Do not use a glass baking dish, as pouring the chicken broth into the hot pan could resulting in the glass cracking.) Bake until the bottom of each potato is golden brown, about 15 minutes.
  4. Remove the dish from the oven and flip each potato. Bake for another 15 minutes, until the other side of the potato, is golden brown.
  5. Remove dish from oven, pour in chicken broth and sprinkle with garlic. Return to oven to bake until the potatoes are tender and the stock reduces slightly, about another 15 minutes.
  6. Serve warm with extra sauce drizzled on top.

See more Video Recipes!

Baked Potatoe Soup

Mac and Cheese

Potatoe Cutlets w/ Mushroom

Who’s Craving Mac and Jeezy?

Gluten Free Regina is an online resource for people visiting or living in Regina, who would like information on different places to eat in and around the area. You don’t think you’ll like the Mac and Jeezy? We have more Gluten free video recipes.

We love our guilty pleasures, Terry Crews makes Mac and Cheese into Mac and Jeezy.

Perfect for a dish at a pot luck, a dish for a holiday or if you’re just craving Mac and Jeezy. Use gluten free pasta noodles.



Servings: 4-6

1 package (8 ounces) elbow macaroni 2 cups cream-style cottage cheese (or small curd) 2 cups sharp cheddar cheese, shredded 1 carton (8 ounces) sour cream 1 egg, lightly beaten ¼ teaspoon salt 1 tablespoon coconut oil Paprika, to garnish


1. Preheat oven to 350°F/180°C. 2. Cook macaroni “al dente” according to package directions. Drain with cold water. 3. In a bowl, combine cottage cheese, cheese, sour cream, egg, and salt. Fold in macaroni. 4. Grease a 2-quart casserole dish with coconut oil. 5. Spoon mixture into casserole dish and sprinkle with extra cheese and paprika. 6. Bake for 45 minutes.

Don’t feel like cooking?See our family restaurants listings, our 19+ restaurant listings, or maybe you’re looking for a food truck.

Craving Pumpkin Spice?


Pumpkin spice pancakes with caramel and pecan sauce from the Breakfast Bistro- Thank you!


The fall season joke is always about how pumpkin spice is overused in baking, unfortunately, with Celiac Disease you don’t get to experience it as much. You don’t realize how much you miss it until you can’t have it. Terrific if you have a sweet tooth because these pumpkin spice pancakes are covered in a caramel drizzle sauce and sprinkled with pecans.

It’s not very often we get seasonal breakfast food so definitely suggest these pancakes!


To learn more about the Breakfast Bistro, See their listing here.


According to the Tim Horton’s Allergen Chart, the following breakfast items do not have any gluten-containing ingredients:

  • All beverages
  • Hashbrowns
  • Egg patties, omelettes, and scrambled eggs
  • Bacon, ham, and sausage
  • Processed cheese
  • Chili
  • Hearty Bacon Potato Soup
  • Turkey & Wild Rice Soup
  • Creamy Sundried Tomato Soup


However, the allergen chart also states: “If you have a food allergy we recommend that you refrain from eating our products. Although we take precautions, it is impossible to guarantee that our products have not come into contact with peanuts, nuts or other allergens.”

The sole option that is safe for Celiacs are items produced and packaged in a dedicated gluten-free facility. Right now, that’s just the coconut macaroons. We’re hoping to see more choices!

1490 Park St, Regina, SK S4N 2G2- (306) 565-3942
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1800 11th Ave- (306) 525-3188
2102 11th Ave- (306) 525-1339
3737 Wascana Pkwy- (306) 585-4660
1960 Prince of Wales Dr- (306) 347-5605
 970 Albert St- (306) 565-3366
1700 Elphinstone St- (306) 539-5063

4225 Albert St- (306) 586-6440
103 Albert St N- (306) 949-0045

 275 Albert St N- (306) 525-2007
 5201 Regina Ave- (306) 757-2050
4500 Gordon Rd- (306) 584-4450
4845 Harbour Landing Dr- (306) 525-2006
4455 Rochdale Blvd- (306) 352-2257
5855 Rochdale Blvd- (306) 949-2900
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