Gluten Free Breaded Baked Cod Fish Fillets

I don’t really like fish unless it is breaded but I really do enjoy breaded cod with Tartar sauce and since I made a new Tartar Sauce recipe, I just had to try GF Cod with it. These turned out delicious!

2 Eggs, beaten
1 Tbsp Water
¾ Cup Gluten Free Rice Flour Mix, Separated  (1/2 & 1/4)
1 Cup Gluten Free Bread Crumbs
1 tsp Dried Parsley, crushed
½ tsp Dried Dill
1 tsp Garlic Powder
1 Lemon, zested
1 tsp Celtic Sea Salt
4 (4 to 6 oz) Cod Fillets
Coconut oil, Melted

Cover cookie sheet with Parchment paper.

Rinse cod in cold water. Dry thoroughly with paper towels. Let rest on paper towels while you make the breading mixture to ensure they are dry. Any moisture on the Cod will make the breading not stick. Set up a breading station. In your first dish place ½ cup of the
Gluten Free Flour. In the next dish, lightly beat the eggs with the water. In the last dish, create the breading tray by combining ¼ cup Gluten Free Rice Flour Mix, Gluten Free bread crumbs, parsley, dill, garlic powder, lemon zest, and Celtic sea salt. Mix well.

Bread one piece of cod at a time. With your “dry” hand dredge the cod with the flour. Shake off excess. With your “wet” hand dip the floured fillet in the beaten egg, making sure both sides are coated with a thin layer of egg. Using the same hand place cod in the
breading mixture. Turn over to make sure both sides have breading, pressing the breading into both sides of cod. Set the fish onto the parchment paper. Repeat process until all fillets are coated, making sure you spread the fillets out so that they are not too close to each other. Cover your fish with plastic wrap and let rest for one half hour in the fridge.

While fish is resting in the refrigerator, preheat oven to 425°F Bake your fish for 20 minutes or until internal temperature reaches 145° F. Five minutes before they are done, pour the melted Coconut Oil over the top of each fillet. A general rule of thumb is that you bake 10 minutes for every inch of thickness of your fish. Before serving, squeeze just a little of the juice from the zested lemon over the top of fish, this will brighten up the flavor of the cod.
When removing from the cookie sheet onto your plates, I suggest using a spatula instead of tongs because grabbing the fish with the tongs could break your breading up. Serve with Tartar Sauce Enjoy!!

Homemade Tartar Sauce:

Finely Dice 2 Pickles and set aside.

In a Mason Jar add:

1 Cup Homemade Mayonnaise

1 Tbsp Dried Chives

1 Tbsp Lemon Juice

1 tsp Dried Parsley (or 1 Tbsp Fresh Parsley)

1 1/2 tsp Dill

Blend ingredients together with a stick blender then add diced pickles and stir.

This is great served with Fries or GF Breaded Cod Fillets.


Vegan Zucchini and Basil Soup

Note: If you are able to eat Cashews, I recommend using them, it really is yummy that way, I just cannot eat them myself and I was trying to leave them out.


2 lbs Zucchini, Chopped

1 Onion, Chopped

4 Cloves Garlic, Minced

1 Tbsp Coconut Oil

½ tsp Celtic Sea Salt

⅕ tsp black pepper

1  4 Cup box of Imagine Vegetable Cooking Stock

⅓ Cup fresh Basil leaves (one bunch), Cut with cooking shears

3 Tbsps Coconut Milk Powder (OR 3 Tbsps Crushed Roasted Cashews)

1 Tbsp Nutritional Yeast

Additional Celtic Salt and Black Pepper to taste


In a large pot:

Cook Onion in Coconut Oil for about 5 minutes.

Add the minced Garlic and cook for another minute.

Stir in the chopped Zucchini, Celtic Salt, Black Pepper and cook over medium heat for 5 more minutes, stirring occasionally.

Add Vegetable Cooking Stock, fresh basil, (and cashews if you are using them) and bring to a light boil, then turn down the heat and simmer for 15 more minutes


Using a stick blender, blend the soup until smooth and add the coconut milk powder (if not using cashews) and nutritional yeast while blending. When the soup is creamy add salt and pepper to taste and serve.

Veggie Burgers (Nightshade Free)


1 Garnet Yam, Chopped

3 Yellow Squash, Chopped

4 Carrots, peeled and diced

3 Zucchini, Chopped

1 Bag of Frozen Peas

Boil Veggies in a Large Stock pot until soft (adding peas in the last 5 minutes of cooking so as not to overcook them). Drain water as much as you can. Using a stick blender (carefully avoiding the sides and bottom of the pot) blend the veggies together.


½ Medium Onion, finely diced ( I used a 3 cup chopper)

6 Medium Cloves of Garlic, Minced


1 tsp Celtic Sea Salt

1 tsp Onion Powder

1 tsp Minced Onion

½ tsp Garlic Powder

1 Tbsp Mixed Herbs (equal parts Basil, Oregano, and Marjoram)


To absorb more moisture, add ¼ Cup of Sorghum Flour (Sorghum is very dry and helps get the right consistency.)

Add Bread Crumbs made from one FULL loaf of Gluten Free, Yeast Free bread (loaf pan size)

How to make bread crumbs:

   Bake one loaf of Gluten Free, Yeast Free Bread.

   Slice the whole Loaf. Bake on a baking sheet at 250 degrees for 30 minutes or until fully dry.

   Leave out overnight to get stale on cooling racks.

   Cut into small squares and place into food processor. Process until it resembles crumbs then add:

   1 Tablespoon parsley

   ½ teaspoon oregano

   ½ teaspoon basil

   ½ teaspoon garlic powder

   ½ teaspoon onion powder

   Process on high for 3 – 4 minutes until fine.

Before adding to the Burger Master, add 1 Tbsp of Konjac Powder and mix in.

Once the mixture is complete, add it to a Burger Master freezer container until frozen. Once frozen they can be removed and placed into a large zip lock freezer bag with parchment paper between each patty. With this amount, it made 21 patties, but that could vary depending on veggie sizes.

When you are ready to eat them, fry them in a non-stick pan (preferably PFOA Free) with some coconut oil. They are great served on homemade Gluten free bread with homemade mayonnaise and any other toppings you prefer.


Vegan Spice Cake

Preheat oven to 350 degrees.   Grease your cake pan with Coconut Oil.


In a large mixing bowl, whisk together:

1 1/2 Cups Rice Flour Mix (4 parts White Rice Flour to 1 part Sweet Rice Flour)

2/3 Cup Coconut sugar (or replace with maple syrup in the wet ingredients)

1 tsp Cinnamon

¾ tsp Nutmeg

¼ tsp Ginger

¼ tsp Ground Cloves

⅛ scant tsp Allspice

¼ tsp Pumpkin Pie Spice

1 1/4 teaspoon Baking Soda

3/4 teaspoon Konjac Powder

1/2 teaspoon Cream of Tartar

1/2 teaspoon Celtic Sea Salt


In a small bowl, briskly whisk together:

1 Cup water

1/3 Cup Maple Syrup (instead of coconut sugar)

1/3 Cup Algae oil (Or melted Coconut oil)

1 Tablespoon Lemon juice

1 teaspoon Vanilla extract


Add wet ingredients to mixing bowl and beat on medium speed for 1 minute.

Pour batter into prepared cake pan and bake 32 – 37 minutes. (35 worked for me) Cake is done when a  toothpick inserted in center comes out clean.


Garlic and Herb, Dairy Free Cheese (Nightshade Free)


2 Medium Zucchini

4 Yellow Squash (large)

½ Garnet Yam (or one small yam, about 1 cup)

Add one Bay leaf to the veggie pot and remove after they finish cooking.

½ Cup Nutritional Yeast (heaping)

1 Tbsp Heaping Mixed Herbs (equal amounts of Oregano, Marjoram, and Basil)

3-4 Large Cloves of Garlic, Minced

(taste before adding Gelatin and Konjac so you can add more Garlic if needed)

2 ½ tsp Celtic Sea Salt

½ tsp White Pepper

1 heaping tsp Onion Powder

1 tsp Garlic Powder

2 Tbsps + 1 tsp Lemon Juice

2 Cups of Water (Separated)

4 Tbsps Gelatin (heaping)

1 tsp Konjac Powder (heaping)

Cook zucchini, yellow squash, Bay leaf and yams in water until soft. Remove Bay leaf then add to the blender while they’re still warm. (I tried it after refrigerating the veggies and the cheese did not set correctly.)

In a Vitamix Blender, add 1 cup water, Zucchini, Yellow Squash, Yam, Nutritional Yeast, Minced Garlic, and spices, followed by another cup of water over the top. Blend until thoroughly mixed. (Taste test to see if you have enough Garlic) Once you have the correct amount of Garlic, Add Gelatin and Konjac and Blend again. Pour into a container and refrigerate until solid.