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Gluten-Free Chickpea Crepes with Strawberry and Tahini

An easy gluten-free base of chickpea flour crepes becomes an epic dessert when drizzled with tahini, strawberry slices, and toasted pistachios, and pomegranate seeds.

Ingredients

• For the crepes
• 1 cup garbanzo bean flour aka chickpea flour
• 1/2 teaspoon kosher salt
• 3/4 cup lukewarm water
• 1 tablespoon plain yogurt whey the liquid that separates from yogurt or water
• olive oil or gluten-free cooking spray
• For the filling
• 1/2 cup tahini
• Honey for drizzling
• 1/4 cup plain Greek yogurt
• 1/4 cup chopped toasted and salted pistachios
• 1/4 cup pomegranate seeds optional

Instructions

• Make the crepes: In a medium mixing bowl, stir together the flour and salt. In a small bowl, whisk together the yogurt and 3/4 cup lukewarm water, then whisk the liquid into the flour in four additions, until the batter is smooth.
• Heat an 8-inch nonstick skillet over medium-high heat. Spray with cooking spray or brush with a thin film of oil. Pour 1/4 cup of batter into the skillet and immediately tilt it to make the batter evenly cover the bottom of the skillet. Cook until bubbles appear in the center of the crepe, about 2 minutes; flip with a spatula, and cook briefly on the other side, about 30 seconds. Flip the crepe onto a plate and cover it with a clean cloth to keep it warm, and repeat with the rest of the crepe batter.
• Add the fillings: place each crepe on a plate, slather on 2 tablespoons tahini, add a drizzle of honey, a dollop of greek yogurt, and a generous sprinkle of pomegranate seeds and chopped pistachios. Roll and serve.

Photo: Maren Caruso

What makes the difference, what flavors do these unicorn noodles come in, where can you find them, and how can you score a great discount on the best gluten-free ramen noodles? Read on to learn everything you need to know!

Noodles From Japan, With Gluten-Free Love

Of course the most critical difference between “Yikes.” and “Yay!” gluten-free ramen is in the noodles, and it’s not surprising that it took a veteran Japanese noodle brand to crack the code. 

No, Gluten Free Meister is not a household name in Japan — yet. This newish brand is the brainchild of Kobayashi Noodle, a Japanese noodle family business since 1947. While they’d been mastering ramen noodles for decades, development of gluten-free ramen noodles began around 2004. It was at that time that the then-president (the current president’s father) embarked on a journey to help a friend who suddenly developed a wheat allergy. No one was thinking about gluten-free noodles in Japan at that time, so he forged his own way, turning to a Japanese staple — rice — to help create safe, high quality noodles for his friend to enjoy.

There were many trials and errors that led to today’s Gluten Free Meister gluten-free ramen noodles. But thank goodness they stuck it out, because these beauties rival the flavor texture of traditional wheat-based options, are void of the top eight allergens (you won’t find any dairy, eggs, fish, shellfish, tree nuts, peanuts, wheat, or soy in these noodles), and are made from non-GMO Japanese rice, plus potato starch, water, kelp-derived alginic acid ester, vitamin B2 for color, and modified starch.

Gluten-Free Ramen Flavors

With their recipe for gluten-free ramen noodles perfected, they turned to rich and glossy broth flavorings, creating three, one of which is vegetarian and two are vegan: 

• Tonkotsu: Rich and creamy with nearly white, cloudy broth, this pork bone broth flavor is epic — and vegetarian. 
  
• Miso: A robust and savory soybean paste flavor that’s just as good — and vegan. 
  
• Shoyu: The classic soy sauce flavor — gluten-free, of course —  showcasing a clear brown broth that’s a staple in Japan. It’s also vegan. 

Like regular instant ramen, you just boil the noodles, rip open a liquid flavoring packet, dump it into the ramen cooking water, stir, and devour. The bit of noodle starch that thickens the water it boils in only makes for richer, more luxe flavors: think layered, elegant, and umami-delicious ramen like the ones you might find at popular ramen restaurants. No worries if you prefer thinner broth: just boil and strain the noodles, pour 1 -1/4 to 1 -1/2 cups hot water and the soup base into a soup bowl, add the strained noodles, and enjoy!

Bonus: soup bases don’t have any weird, undecipherable ingredients. Take the tonkotsu flavor for example. Its broth is made from water, creaming powder, fermented rice seasoning, salt, hydrolyzed vegetable protein, gluten-free soy sauce, flavoring oil, vegetable oil, sugar, yeast extract, brewed vinegar, napa cabbage extract powder, garlic, ginger, caramel color, guar gum, seasoning, modified starch. As a side, this is the only one that contains some dairy; the others are vegan. 

Oh and hey: they also sell the multipacks of ramen noodles by themselves, so you can use great gluten-free noodles for any of your soups from here on out. No breakage, no sog, just pure gluten-free noodle excellence. 

Read our review of Gluten Free Meister Ramen here.

Gluten Free Meister Regular Ramen vs. Snack Ramen

The “snack” versions are a little different. Not smaller, or “snack size” renditions of their ramen flavors, these too are full-size ramen experiences. The only difference is their flavor packets are powder rather than liquid — a variation made to accommodate some gluten-free consumers’ desires for the simpler instant ramen flavors of yesteryear. 

What sets Gluten Free Meister apart for both the regular and snack versions is their commitment to quality. The noodles have perfectly chewy texture that rivals traditional wheat-based ramen and the broth packets are fantastic, too.  

Elevate Your Gluten-Free Ramen Game

While Gluten Free Meister ramen is delicious on its own (that’s how we eat it, usually when we don’t have time to cook and want a satisfying soup meal), it’s easy to take your instant ramen to fancy-ramen restaurant heights at home. 

Here are some tips to create your own ramen masterpiece:

• Add a jammy soft-boiled egg, halved for maximum yolk ooze
• Toss in some crisp bok choy for veggie crunch
• Add sliced carrots to the simmering water for a pop of color, texture, and sweetness
• Sprinkle with green onions, sesame seeds, and nori for authentic flair
• For protein lovers, try adding some char siu pork or tofu
• Add a dollop of chili oil for heat, a pat of butter for richness, or even a slice of cheese for a unique, gooey twist
• Try this recipe and use Gluten Free Meister’s gluten-free ramen noodles

Where to Buy Gluten Free Meister Ramen — and Score a Discount!

While you can’t dash out to the store and find this ramen on shelves yet, you can order it at their brand new online shop.

Bonus: Use the following coupon code for a discount!

• For 15% off your first order, use code GFF15 (plus free shipping for over $75)

You can also find all of Gluten Free Meister’s products on Amazon. 

Can you tell we’re excited about this ramen? We wrote this article in partnership with Gluten Free Meister and are proud to call them a sponsor. We only recommend products we love, and Gluten Free Meister is up there with the best of ‘em because they make the best gluten-free ramen, hands down! Slurp for yourself and see.

NOTE: We only recommend products that we truly LOVE, use, and are confident to recommend. Thanks to affiliate partnership opportunities, we sometimes earn a small commission if you make a purchase through a product link on our site at no cost to you. But this has no influence on what we recommend. When we do score a few shekels, know that your purchase helps support our work to bring you trustworthy, unbiased information on an amazing gluten-free food and lifestyle.

The secret here is chickpea flour — and a little liquid plus a dash of salt. See how easy it is?

Once cooked, you can make these gluten-free chickpea crepes into a snack with a schmear of butter or Nutella or a meal with fillings ranging from sautéed veggies to sliced sausages to smashed avocado and a fried egg. Scan past the recipe for some of our favorite combos. Regardless, it’s a guiltless cure for the munchies, with love to you from our friend and culinary genius Victoria Granof.

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Chickpea Crepes

This batter can be made and kept in the fridge for up to three days, though you may need to whisk in a tablespoonful or two of water if it becomes too thick. Once cooked, the crepes can be stacked between wax paper or nonstick parchment paper, wrapped airtight, and refrigerated for one day or frozen for up to a month. To serve frozen crepes, defrost them in the refrigerator, then reheat them briefly in a hot skillet.

Servings 8

Calories 58kcal

Author Victoria Granof

Ingredients

• 1 cup garbanzo bean flour aka chickpea flour
• 1/2 teaspoon kosher salt
• 1 tablespoon plain yogurt whey (the liquid that separates from yogurt), or water
• Olive oil or gluten-free cooking spray

Instructions

• In a medium mixing bowl, stir together the flour and salt. In a small bowl, whisk together the yogurt and 3⁄4 cup lukewarm water, then whisk the liquid into the flour in four additions, until the batter is smooth.
• Heat an 8-inch nonstick skillet over medium-high heat. Spray with cooking spray or brush with a thin film of oil. Pour 1⁄4 cup of batter into the skillet and immediately tilt it to make the batter evenly cover the bottom of the skillet. Cook until bubbles appear in the center of the crepe, about 2 minutes; flip with a spatula, and cook briefly on the other side, about 30 seconds. Flip the crepe onto a plate and cover it with a clean cloth to keep it warm, and repeat with the rest of the crepe batter.

Nutrition

Calories: 58kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 155mg | Potassium: 127mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6IU | Calcium: 7mg | Iron: 1mg

Some of our Favorite Gluten-Free Crepe Fillings Options:

Olive Oil-Fried Egg and Smashed Avocado
Roasted Beet and Yogurt with Pomegranate Molasses and Toasted Cumin Seeds
Strawberry and Tahini with Pomegranate Seeds and Toasted Pistachios
Swiss Chard and Golden Raisins and Pine Nuts
Sauteed Lamb Sausage and Orange-Olive Relish

Photo credit: Photography Maren Caruso / Styling Victoria Granof

This means it takes just 180 seconds in boiling water to cook the pasta to perfection, whether you’re craving a classic stand-alone noodle or some plump, cheese-stuffed tortelloni or ravioli. Then you need only add your favorite sauce.

Equally exciting, all their Certified Gluten-Free and Certified Paleo pastas come in a variety of shapes and flavors — they even offer vegan, GF options!

Just check out the choices:

Fresh Gluten-Free Tortelloni:

• Four-cheese tortelloni
• Spinach and cheese tortelloni
• Cacio e pepe tortelloni
• Vegan, plant-based cheese tortelloni
• Vegan, plant-based sausage tortelloni

Fresh Gluten-Free Ravioli:

• Spinach and cheese ravioli

Fresh Gluten-Free Linguini:

• USDA Certified organic chickpea linguini
• Linguini
• Grain-free cauliflower linguini

Fresh Gluten-Free Fettuccini:

• Fettuccine

Fresh Gluten-Free Fusilli:

• Fusilli
• USDA Certified organic red lentil fusilli

Here are a few visuals of their tasty offerings:

Phew! While not every flavor of this fresh gluten-free pasta is available at local grocers, those you can’t find in the refrigerated aisle of a well-stocked store near you are easily ordered on Amazon or through Taste Republic’s website. Thus, perhaps the biggest dilemma is which type to purchase. Debate your choices or order a variety pack that includes 6 of their most popular flavors. Also, don’t miss their in-store coupon offers on their website!

WHERE TO BUY: Whole Foods, Costco, and Amazon or check tasterepublic.com for store locator

INGREDIENTS: See each pasta for specific ingredients. But here’s an idea of the ingredients they use for their fettuccine: brown rice flour, water, potato starch, tapioca starch, whole egg, egg white, xanthan gum, salt, glucono delta-lactone (a natural acidifier also found in wine and honey). 

CONTAINS STATEMENT: Eggs  (the vegan pastas are egg-free)        

CERTIFIED GLUTEN FREE: Yes

OTHER HELPFUL INFORMATION: paleo

REVIEW DATE: February 2025

NOTE: We only recommend products that we truly LOVE, use, and are confident to recommend. Thanks to affiliate partnership opportunities, we sometimes earn a small commission if you purchase through a product link on our site at no cost to you. But this does not influence what we recommend. When we do score a few shekels, know that your purchase helps support our work to bring you trustworthy, unbiased information on amazing gluten-free food and lifestyle

Canyon Bakehouse Bread Varieties

Do you know your Canyon Bakehouse options? Canyon Bakehouse offers a whopping 10 gluten-free sandwich breads, divided into “stay-fresh” and frozen:

Stay-Fresh Breads:

• Ancient Grain
• Country White
• Hawaiian Sweet
• Multigrain (available at Costco and Sam’s Club)

Frozen Breads:

• 7-Grain
• Mountain White
• Cinnamon Raisin (recently rereleased)
• Hawaiian Sweet
• Heritage Style Whole Grain
• Heritage Style Honey White

Stay-Fresh vs. Frozen: What’s the Difference?

You probably noticed there’s a significant overlap between “stay-fresh” and frozen Canyon Bakehouse breads. Knowing the following three key differences will help you ensure you buy the right bread for your lifestyle and store it for optimal freshness and enjoyment. 

1. Grocery Store Location

• Stay-Fresh breads are found in the bread aisle or gluten-free section at room temperature. 
• Frozen breads are typically in the freezer section but may also be found in the bread aisle.

2. Packaging

• Stay-Fresh breads come in a sealed bag within their trademark bread bag
• Frozen breads come in a classic bread bag

3. Storage & Shelf Life

• Stay-Fresh Breads:
  • No refrigeration required
  • Remains fresh, unopened, for up to 90 days from production
  • Once opened, store in a dry place at room temperature and enjoy within 1 week
  • Consume within one week of opening
  • To avoid shrinkage, do not freeze or refrigerate
    
• Frozen Breads:
  • Best stored refrigerated or frozen
  • Can be frozen for up to 3 months, slices or loaf thawed as needed

Pro Tip: Look for Canyon Bakehouse Heritage Style Breads

You know how everyone on social media complains about small GF bread slices? Canyon eliminates the dilemma with their Heritage Style sandwich breads. They’re real-deal giant slices that are comparable to extra-large gluten-containing bread. When you want a big ol’ sandwich, you need Heritage-Style bread. Available in whole grain and honey white flavors, they’re found in the fresh or frozen bread section of the grocery store. 

Our Favorite Ways to Enjoy Canyon Bakehouse Breads

1. French Toast or French Toast Bites

You probably have your own favorite recipe — just add GF bread! Or use our batter for custardy gluten-free brioche French toast bites or make your own using a mixture of egg, milk, sugar, cinnamon, and a pinch of salt. Soak the bread in the batter until just sogged through, then pan-fry it in a bit of butter. Hawaiian Sweet or Cinnamon Raisin breads work exceptionally well for this recipe. Ditto their brioche rolls and buns. 

2. Sandwiches, Sandwiches, Sandwiches!

Oh, the options! Tuna nicoise to classic grilled cheese (Hello 7-Grain!) or PB&J (on Mountain White!) to chicken sandwiches, Canyon Bakehouse breads deliver in flavor and texture, whether straight from the bag or toasted. 

3. Avocado Toast

An everyday occasion at GFF HQ, avocado toast is the easiest, most delicious breakfast or snack. Our version is simple: mash a third to a half of an avocado on a piece of Canyon Bakehouse toast, sprinkle with kosher salt, a generous pinch of Maldon sea salt, and red pepper flakes, drizzle with olive oil, and eat!

4. Homemade Breadcrumbs

All hail the bread heels — they make great gluten-free breadcrumbs! Just pulse them in a food processor to create fresh breadcrumbs. Use them immediately or let them dry out for a crunchier texture. They’re perfect for:

• Gluten-free meatballs
• Topping fish dishes
• Adding texture to casseroles

5. Crispy Croutons

Turn any bread slice into delicious croutons: Cut bread into cubes, toss with olive oil and salt (optional: add garlic powder, herbs, or parmesan for extra flavor), bake at 375°F for about 10 minutes or until crunchy and golden. 

Where to Find Canyon Bakehouse Breads

Canyon Bakehouse is so widely available these days, you can surely find them nearby. Too lazy to scout your stores? Use their handy store finder. 

How to Score Canyon Bakehouse Discount Codes

It’s no secret that gluten-free bread costs more than gluten bread. But you know what isn’t so clandestine? Canyon Bakehouse ALWAYS has a discount coupon available on their website that you can use anywhere you shop. Go here to find $1 off a single loaf or $1.50 off two products!

{This post is sponsored by Canyon Bakehouse, but our love for CB cannot be bought!}

Considered “pot stickers” whether they’re Chinese, Japanese (gyoza), or Korean (mandu), these Asian dumplings are best when the dough is rolled thin, so be gentle and work on a well-floured surface. (Thicker pot sticker wrappers are also good, just chewier.) Don’t worry if your pleats don’t look as elegant as those shown here: loaded with your filling of choice, steamed then crisped in the pan, and served with a classic sauce, these dumplings will still be the answer to your Asian-food prayers.

GF Soy Sauce Selections
Skip the everyday versions, which contain gluten, to find a brand that’ll safely soy your sauce. Andrea prefers Kikkoman gluten-free soy sauce, found at supermarkets in the international foods aisle, and Yamasa organic tamari, available mostly at Japanese and Chinese markets. San-J, a popular and perfectly acceptable gluten-free option, has a more tart aftertaste.

Photography Craig Lee

NOTE: We only recommend products that we truly LOVE, use, and are confident to recommend. Thanks to affiliate partnership opportunities, we sometimes earn a small commission if you make a purchase through a product link on our site at no cost to you. But this has no influence on what we recommend. When we do score a few shekels, know that your purchase helps support our work to bring you trustworthy, unbiased information on an amazing gluten-free food and lifestyle.

NOTE: We only recommend products that we truly LOVE, use, and are confident to recommend. Thanks to affiliate partnership opportunities, we sometimes earn a small commission if you make a purchase through a product link on our site at no cost to you. But this has no influence on what we recommend. When we do score a few shekels, know that your purchase helps support our work to bring you trustworthy, unbiased information on an amazing gluten-free food and lifestyle.

Photography Heami Lee

By Alanna Taylor-Tobin and Cindy Rice

Buckwheat Flour Facts
Overview: Buckwheat isn’t related to wheat at all and is naturally gluten free. Native to northern Europe and Asia and available in charcoal- and lighter-colored flours, it hails from the pyramid-shaped seeds of a plant related to rhubarb and sorrel. Whether the flour is lighter or darker depends on whether the seeds were ground raw (lighter) or toasted (darker).

Buckwheat is grain-free and is not a grass like wheat–it is considered a “pseudocereal” since it is a complex carbohydrate and used like a cereal in recipes.

When buying buckwheat, look for certified gluten-free brands since buckwheat not processed in a GF-certified facility may have some risk of cross-contamination during processing.

Though an alternative “it” flour, buckwheat has been enjoyed since the eighth millennium BCE and commonly stars in French savory crepes, Japanese soba noodles, Eastern European kasha, and American pancakes.

Flavor: Robust, assertive and earthy, slightly grassy and herbaceous, with subtle notes of cinnamon, roasted hazelnuts, and chocolate. Some people also report tasting mild mushroom, “hoppy” and pleasantly bitter notes.

Uses: Buckwheat flour helps to create light and foamy, mildly earthy-tasting pancakes; firm, slurpy noodles that hold up well to many Asian sauces; and soft, dense cookies. When baking with buckwheat flour, for best results, do not over-mix batter and use buckwheat flour for only up to one-quarter to one-half of the total flour amount in a recipe (perhaps use a GF flour blend for the rest). The flavor profile of buckwheat pairs especially well with dried fruits, chocolate, warm, earthy spices and brown sugar.

Feel: Soft, starchy, delicate, usually non-clumping

Nutrition: High in protein, iron, zinc, and other minerals, as well as the amino acid lysine, buckwheat is said to prevent canker sores. Buckwheat is also high in protein and fiber and B vitamins. In traditional Chinese medicine, buckwheat is reputed to have warming properties and aid digestion.

Availability: Widely accessible in health-food stores and well-stocked grocers

Storage: Keeps refrigerated in an airtight container for up to one year

Recipes by Alanna Taylor-Tobin:

Buckwheat Chocolate Chip Almond-Butter Oatmeal Cookies

Buckwheat Cinnamon Swirl Biscuits with Cream Cheese Icing

More recipes:

Buckwheat Crepes with Cider-Glazed Apples

Brown Butter Sugar Cookies

The Ultimate Gingerbread House (and Cookies)

Recipe Niki Ford

Photographer Alanna Taylor-Tobin

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Gluten-Free Corn Orzo and Bean Soup with Pequin Chile Oil

A handful of chopped wild fennel, thrown in at the end, adds a bright, herbaceous note and Pequin Chile Oil lends complexity of flavor and a super spicy kick. If you’re tempted to use canned beans for this recipe, think again. This dish is all about the savory, satisfying bean broth, the marriage of the starches from the beans and the pasta, and the harmony of their textures.

Course Main Course

Cuisine Italian

Servings 6 people

Calories 242kcal

Author Niki Ford

Ingredients

• 12 ounces dried heirloom beans such as Mayocoba, Borlotti, or Good Mother Stallard, or cannellini beans
• 1 cup olive oil
• 1 medium yellow onion half peeled and half finely minced
• 1 whole celery stalk plus 1⁄2 celery stalk, minced
• 1 bay leaf
• Kosher salt
• 1 small carrot finely minced
• 2 cloves garlic finely minced
• 1 tablespoon finely minced fresh rosemary
• 1⁄4 teaspoon red pepper flakes
• 3 tablespoons tomato paste
• 1 8.8-ounce box corn orzo we like this one
• 1⁄4 cup finely minced wild fennel leaves or a mixture of chopped fennel leaves and parsley
• Pequin Chile Oil for garnish (recipe follows)

Instructions

• Soak the beans overnight in cold water. Drain them and put them into a large, heavy pot. Add 1⁄2 cup olive oil, the peeled intact onion half, the celery stalk, bay leaf, and 10 cups cold water. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring occasionally, until beans are very tender, about 2 1⁄2 hours. Season with salt to taste. Remove and discard the onion, bay leaf, and celery.
• In a heavy, 5-quart saucepan, heat the remaining 1⁄2 cup olive oil over medium-high heat. Add the minced onion, minced celery, and carrot, stirring briefly. Let the vegetables sizzle for a moment in the oil, then lower the heat to medium-low or low and cook, stirring occasionally, until the vegetables have softened and are slightly translucent, about 10 minutes. Add the garlic, rosemary, and red pepper flakes to the pot, stir well, and let cook for a minute or so. Stir in the tomato paste, then add the beans and the bean cooking liquid to the pot. Bring to a boil over high heat, stirring occasionally, and then lower the heat and simmer for about 10 minutes.
• Remove 2 cups of beans from the pot and puree them with 1 1⁄2 cups water in a blender until smooth. Stir the pureed beans back into the pot and return to a boil. Stir the pasta into the pot and lower the heat to simmer, stirring often. Cook until the pasta is tender yet still retains a slight firmness in the center, about 20 minutes. Stir in the fennel and 1⁄2 cup cold water. Season generously, to taste, with salt and let rest 5 minutes before serving.
• Drizzle with Pequin Chile Oil or an extremely good, grassy extra-virgin olive oil, and serve.

PEQUIN CHILE OIL

• In a small saucepan, heat 1⁄2 cup of olive oil over medium-low heat until hot to the touch, about 3 to 4 minutes. Remove pot from the heat. Stir in 2 tablespoons of pequin chile flakes or other hot red pepper flakes and let them steep for at least 30 minutes. Cool the chile oil, and then transfer it to a covered container. Stir well before using to ensure chile flakes are suspended in each spoonful of oil. You can store the oil, refrigerated, for up to 1 month.

Nutrition

Calories: 242kcal | Carbohydrates: 39g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Sodium: 81mg | Potassium: 1158mg | Fiber: 10g | Sugar: 3g | Vitamin A: 1830IU | Vitamin C: 4.2mg | Calcium: 153mg | Iron: 6.3mg

Photography Maren Caruso