Gluten-free Blinis with Pineapple Salsa


This gluten-free blinis recipe is an “appetizer” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Becca Buckley. For moisture and topping, she uses Greek-style Dairy-Free Cultured Coconut Milk (yogurt) from So Delicious.

Gluten-free Blinis with Pineapple Salsa

So Delicious Dairy Free 3 Course Recipe Contest Badge

For more details and to enter the recipe contest, see this post:

Special Diet Notes & Options: Gluten-Free Blinis

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan and vegetarian.

For tree nut-free and gluten-free blinis, omit the macadamia nuts in the salsa.

Gluten-free Blinis with Pineapple Salsa
Prep time
Cook time
Total time
This recipe was submitted by Becca Buckley, as an entry in the Go Dairy Free / So Delicious Dairy Free 3-Course Recipe Contest.
  • ½ fresh pineapple, peeled, cored and finely diced
  • 2 tablespoon minced cilantro
  • Zest of 1 lime
  • ½ tablespoon fresh lime juice
  • Pinch of cayenne pepper
  • ¼ cup toasted macadamia nuts, chopped
  1. Combine salsa ingredients together.
  2. Preheat oven to 200ºF.
  3. Combine sorghum flour, potato starch, xanthan gum, sugar, cornstarch, baking powder, salt, and baking soda in small bowl. In separate medium-sized bowl, whisk yogurt, and vanilla together. Gently fold flour mixture into yogurt until incorporated.
  4. Heat 2 teaspoons of margarine in a large skillet over medium-low heat until margarine sizzles. Place tablespoon amounts of batter evenly in a skillet (I prefer using a cookie scooper), cover, and cook for about 2 minutes (covering the pan creates an oven that helps set the tops and make them easier to flip). Tops should appear dry, bottom should be golden brown.
  5. Gently flip blinis and cook, uncovered, until bottom is gold brown, about a minute. Transfer to wire rack. Place rack on a sheet pan and place pan in oven to keep warm. Repeat with remaining batter, using remaining margarine as needed.
  6. To serve, place about a teaspoon of yogurt on top of each blini and top that with a spoonful of the pineapple salsa.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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