Author: Leslie

Gluten Free Vintage Blueberry Cake

Vintage Blueberry Cake

An Heirloom Recipe Converted to Gluten Free

Some things in life should never be changed, and this heirloom cake is one of them.  An old family recipe passed down from one generation to the next, just a handwritten note tucked away in a recipe box.

My late husband had such fond memories of his mother making this cake and I was fortunate enough to inherit the recipe.  Here it is, written in her own hand.

I hadn’t made this cake since my Celiac diagnosis in 2017, and always wondered what would happen if I converted it to gluten free.  Would it taste as good?  The verdict, YES and the results were amazing!

My husband’s mother was born in 1925 and was by all accounts a phenomenal baker.  To honor her recipe, I did not want to make any unnecessary changes to the ingredient list.  The only gluten containing ingredient was the flour.  I substituted Better Batter Original Blend for the all-purpose flour.

Shortening was a common ingredient in vintage cookbooks (and still recommended today for things like pie crust).  So, I checked it out and in case you were wondering- yes, Crisco is gluten free!

When converting old family recipes, one of the dilemmas is that flour was often measured in cups.  How did the author measure 1 cup?  Scoop and level?  Spoon and level?  Pour and shake?  

For this I put my trust in the experts at Better Batter, who recommend a 120g. per cup conversion for their original gluten free flour blend.  My recipe called for 1-1/2 cups flour, and I converted to 180g. of Better Batter.  I’m happy to say, it worked perfectly!

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***When you shop Better Batter and use my Promo Code MGFC30 at checkout, you will receive 30% off any non-sale item! ***

CLICK HERE to take advantage of this incredible opportunity to try the flour that I call my little miracle in a bag!

Ingredients:

Preparation:

Preheat the oven to 350º.  Wash and dry the blueberries on a clean dishtowel.

Size matters!  Using the wrong pan will affect the baking time and overall appearance of the final product.  For this recipe you will need a standard 1 lb. loaf pan.  Line the pan with parchment and mist with cooking spray.

Sift the dry ingredients (flour, baking powder and salt) together and set aside.  Separate the eggs (yolks from whites).

In the bowl of a stand mixer with the whisk attachment, beat the egg whites until stiff and set aside.  In a separate bowl, beat the egg yolks with a fork.

Switch to the paddle attachment.  Cream the shortening with the sugar thoroughly, then add well beaten egg yolks.

With the mixer running, gradually add the dry ingredients alternately with the milk, beginning and ending with flour mixture.

Sprinkle the additional tbsp. of flour on the blueberries before adding to the batter.  This will keep them from sinking to the bottom of the cake as it bakes.

Fold the egg whites and vanilla into the batter, then fold in the floured blueberries.

Spread the batter evenly in the prepared baking pan.  Sprinkle the top of the batter with sugar.

Bake at 350° for 55 minutes, then turn the oven off and leave the cake in for 5 minutes longer.  Cool 10 minutes in the pan.

Grasp the parchment on either side and gently lift the cake onto a cooling rack.  Wait a few minutes then carefully peel away the parchment.

Let the cake cool to room temperature before serving.  Although this cake needs no further adornment, I like to dust the top with powdered sugar.

This cake is so simple, but the flavor and texture are rich and indulgent.  I think I did justice to the original recipe!  My husband always loved this cake and said he could not tell it was gluten free.

Notes: ♪♫ For best results, use fresh blueberries.  The baking time in the original recipe is 40 minutes, but I have found that it requires closer to an hour.  Check with a toothpick, and if the cake is still a tiny bit moist in the middle you can turn off the oven and leave it in 5 minutes longer.  The cake will continue to set as it cools in the pan.

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Gluten Free BBQ Turkey Meatloaf

Today my usual meatloaf recipe gets a spicy BBQ twist and dare I say a bit of a healthy spin, with the addition of ground turkey.  I’m calling it a “Turkey-Meat” Loaf!

I subbed ground turkey for half of the beef, and instead of ketchup I used a smokey BBQ sauce.  And instead of Italian seasoning I used a BBQ rub with some heat.  It was so delicious and moist (and no one was the wiser about the turkey)!

Did you know that gluten free meatloaf can be soggy and falling apart using only breadcrumbs?  I use a blend of breadcrumbs, rolled oats and mashed potato flakes for a meatloaf that is moist and holds together when you slice it!

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Ingredients:

Preparation:

Mince the veggies in an electric chopper, you will need about 1-1/2 cups total.  Use what you like or what you have on hand, this is a great way to use up bits of veggies you have in the fridge.  I used sweet onion, garlic, mushroom and zucchini.

Heat a small skillet with 1 tbsp. olive oil.  Add the minced veggies and cook over low heat until most of their liquid has evaporated.  They will reduce to about 1/2 cup.  Transfer to a bowl and cool to room temperature.

Mix the breadcrumbs, rolled oats and potato flakes together.

In a large bowl, whisk together 1 egg, 1/4 cup BBQ sauce and 1/2 tsp. BBQ seasoning.  Add the ground meat along with the cooled veggies.  Mix thoroughly with your hands.  Be sure that everything is well combined.

Begin adding the dry ingredients to the meat mixture a little at a time, incorporating with your hands.

Mist a loaf pan with cooking spray.  I love this silicone loaf pan for quick cleanup!  Spread the meatloaf evenly in the pan, be sure to get into the corners.  Drizzle a bit more BBQ sauce and use a fork to spread it over the top.

Bake for 35 minutes at 350º.  When it’s done, the meatloaf will be browning around the edges and pulling away from the sides of the pan, like this.

I served the meatloaf with mashed potatoes and butternut squash.  Everyone loved the smokey BBQ flavors.

Notes ♪♫ My favorite BBQ brand is Stubbs.  They have delicious sauces and rubs, everything from spicy to sweet, all gluten free.  My favorite is their Smokey Mesquite, which I used in this recipe.

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Gluten Free Catfish with Cornmeal Breading

I love Catfish!  We don’t often see it at the market, just a short time each year when in season.  When it does become available, this is how I like to prepare it.

First, I soak the Catfish in milk for 30 minutes.  Milk tenderizes the fish and gives it a milder flavor.  Then, after dredging in a seasoned cornmeal breading, I pop it into the fridge for 15 minutes.  Finally, the fish is cooked quickly on a buttered griddle.  It is nice and crispy on the outside, moist and flaky on the inside.

Is Breaded Catfish gluten free?

To make this recipe gluten free, the only change needed was to substitute a gluten free flour for regular in the cornmeal breading.

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Ingredients:

Preparation:

Add 1/2 cup of milk to a 9 x 13″ glass baking dish and season with Old Bay.  Soak the catfish in milk for 30 minutes, turning once.

In a large plate, combine the rice flour and cornmeal.  Sprinkle with Old Bay.

Dredge the catfish in the cornmeal mixture, pressing gently to coat both sides.  Transfer to a clean plate and refrigerate for at least 15 minutes (this helps the breading to adhere).

Melt 1 tbsp. of butter on a nonstick griddle pan, electric griddle or skillet.  Cook the catfish 5 minutes per side, adding another tbsp. of butter when you turn the fillets.

Transfer to a serving dish and sprinkle with fresh chives.

What goes well with Catfish?  In keeping with the Southern vibe of this meal, I made a side of Gluten Free Corn Cakes.  Check out the recipe here!

Notes: ♪♫ Be sure to choose cornmeal with the gluten free label (some are processed alongside wheat products and may not be safe for those with Celiac).  I like to use whole grain, medium grind cornmeal.  It’s great for breading and for baking.

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Easy Gluten Free Pasta Salad

Here is a simple, Italian inspired Gluten Free Pasta Salad to bring to the family BBQ, or to make ahead and enjoy with dinner after a busy workday.  With no mayonnaise, it won’t go bad on those hot summer days.  It’s a light refreshing side dish that won’t leave you feeling stuffed.

My biggest tip for this recipe is to assemble it no more than a few hours before serving.  You can prep the veggies the night before, but don’t cook the gluten free pasta too far ahead, it won’t keep as well in the fridge as regular pasta.  For best consistency, I like to drain and chill the pasta for 30 minutes before tossing it with the veggies and dressing.

8 servings (can be doubled)

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Ingredients:

  • 3 slices of bacon, diced
  • 8 oz. gluten free pasta
  • 1 tbsp. olive oil
  • 2 cups veggies cut into small dice –
      • frozen peas, thawed and drained
      • red onion, small dice
      • grated carrot
      • cucumber, small dice seeds removed
      • red bell pepper, small dice
      • green beans, blanched and diced
  • salt and pepper to taste
  • 1/4 cup Italian cold cuts, chopped (optional but good)
  • 1/2 cup gluten free Italian dressing
  • 1/4 cup grated Parmesan cheese

It’s been almost impossible to find these Garden Pagodas from Ancient Harvest since the pandemic.  But they are just perfect in this pasta salad, so if you spot them be sure to grab a couple of boxes!

This year I used a gluten free bowtie pasta (365 Whole Foods Market brand), and it was excellent!  The pasta held together beautifully and just the right texture.  I made a double batch.

Preparation:

You will need about 2 cups total diced veggies.  This is a great way to use up leftovers, use veggies you have on hand or use your favorites!  Today I’m using red onion, cucumber, carrots, bell pepper, peas and green beans.  You can do this step a day ahead to save time.  Keep everything chilled until ready to assemble the pasta.

Cook the bacon and drain on paper towels.

As I mentioned above, I recommend that you wait until a few hours before serving to assemble the salad.  Cook the pasta to al dente.  This will likely be several minutes less than the package directions, so taste frequently.  Drain the pasta and immediately rinse it under cold water to stop the cooking.

Place the colander over a large bowl, toss with 1 tbsp. olive oil and chill in the fridge for 30 minutes.

Combine the drained, chilled pasta with the veggies in a large bowl, toss with the bacon, cold cuts and cheese.

Add the Italian dressing and toss well.  You can bring it to the table just like this, in your mixing bowl!

Or transfer it to a pretty serving bowl.  Cover and refrigerate until ready to serve.

Notes ♪♫ I always add a gluten free marker to a dish that I bring to a cookout, in case there are other guests with the same dietary restrictions.  I’ll bet that if I didn’t tell anyone it was gluten free no one would be the wiser!  Make it for your next get together and watch it disappear 🙂

 

Originally posted 5/28/2018                      Updated 7/15/2022  

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Gluten Free Sausage and Mushroom Pizza

Tales from the Cucina…

I got a new stove!  Recently my beloved stove of 10 years had a major malfunction.  Actually, I couldn’t turn the gas off and we had to call the fire department, oh my that was quite the night!  A few days later our repairman pronounced the stove DOA, and we were off to shop for a new one.  Fast forward one week, and this pretty new stove arrived.

Coincidentally we were also having our first heat wave of the summer.  It was over 90 degrees in the shade, so what did I do?  Yes, I cranked up the oven to 500º and made pizza!  Just to be sure everything was working properly, right?

Servings:  1 pizza – about 6 slices

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Ingredients:

Dough Ingredients:

  • 175 g. Better Batter Artisan Flour Blend
  • 1/4 tsp. salt
  • 1 tbsp. instant yeast or active dry yeast (note- if you are doubling the recipe use the same amount of yeast)
  • 7 oz. warm water (just under a cup)
  • 1-1/2 tsp. sugar
  • 1 tbsp. olive oil

Topping Ingredients:

  • 6 oz. gluten free Italian sausage, cut into coins
  • 1/2 sweet onion, diced
  • 8 crimini (baby bella) mushrooms, sliced
  • olive oil
  • Italian seasoning
  • fresh ground pepper to taste
  • 1/3 cup pizza sauce (use leftover from another meal or jar sauce)
  • 1/3 cup shredded cheese

Preparation:

To make the dough, combine warm water, yeast and sugar.  Proof for 10 minutes.  Sift the flour and salt into the bowl of a stand mixer.  Combine the yeast mixture, sifted flour and olive oil.  Beat for 6-8 minutes.  Bring the dough together in the bowl, cover and refrigerate for one hour.

While the dough is resting, prepare the toppings.  Cook the onions, mushrooms and sausage in olive oil.

Transfer the sausage and veggies to a colander and let them drain.

Remove the proofed dough from the refrigerator, it will have doubled in size.  Cut a sheet of parchment to fit your pizza stone.  Place the dough on the prepared parchment, sprinkle with flour and roll it out into a circle less than 1/2″ thick.

Brush with olive oil and season.  Let it rest at room temperature for an additional 30 minutes while you preheat the oven to 500º.  Place your pizza stone in the oven to preheat.

Spoon prepared pizza sauce over the dough and spread the drained toppings evenly.  Remember less is more when it comes to topping, just a few tablespoons of sauce so you don’t end up with a soggy crust.

Top with grated cheese of your choice.  I used cheddar, because we had some in the fridge left over from another recipe.  Slide the pizza, with parchment onto your preheated pizza stone.  After 5 minutes use gloves and tongs to carefully remove the parchment paper.  Continue baking for 15 minutes.

Remove to a cutting board, slice and serve.

Look at that crispy crust!  This was definitely a great way to christen my new stove.  Just a single pizza is enough for small appetites but when I make this for company, I double the recipe.

Notes ♪ The gluten free pizza crust in this post was made with the Artisan Flour Blend from Better Batter.  Back when this post was written in 2022, their new bread flour and pizza dough mix had not yet hit the market!  Since then, I have added these new options to my pantry.  They are all wonderful for making pizza, so be sure to try them all and use my Promo Code MGFC30 for 30% off!

Notes ♫ Of course I missed having an oven, but we did not go hungry during that week without a stove!  Check out some of the air fryer meals that I made while we were waiting for our new stove to arrive in this post!

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Apple Glazed Pork Tenderloin

Pork tenderloin, baked and basted with a sweet, apple-based barbecue glaze is the star of tonight’s fall inspired dinner.  Fancy enough to wow your guests, but so easy you can enjoy it any night of the week.  The secret ingredient – frozen apple juice concentrate!  As it simmers, the apple glaze will thicken to the consistency of a syrup, that is as beautiful as it is tasty.

4 Servings

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Ingredients:

  • 1 pork tenderloin, about 1-1/2 lbs.
  • 6 oz. frozen apple juice concentrate (1/2 can)
  • 1/4 cup ketchup
  • 2 tbsp. brown sugar
  • 1 tbsp. apple cider vinegar
  • 1 tsp. thyme
  • 1/4 tsp. red pepper flakes
  • salt and pepper
  • cooking spray

Preparation:

Preheat the oven to 425º.  In a small nonstick saucepan over low heat, stir together the apple juice concentrate, ketchup, brown sugar, cider vinegar, thyme and red pepper flakes.

Simmer on low to form a thick, syrupy glaze.

Line a baking sheet with foil and mist with cooking spray.  Remove the tenderloin from the packaging and pat it dry.  Use a sharp knife or kitchen shears to remove any membrane or silver skin (see below).  Season with salt and pepper to taste.

Tie the tenderloin with cooking twine every few inches to help keep its shape and bake evenly.

Insert a meat thermometer into the tenderloin, brush with glaze and place in the oven.  Keep the glaze on a low simmer and baste every 10-15 minutes.

Continue baking for 45 minutes, or until the internal temperature of the meat reaches 145º (if you prefer more well done, cook it a bit longer, to 160º).  When the tenderloin is ready, remove from the oven and tent with foil.  Let it rest for 5 minutes before slicing, to retain more of the juices.

Transfer the slices to a serving dish and drizzle glaze over the top.  If you have a bit of extra glaze, you can bring it to the table in a small gravy boat.

Tenderloin goes well with potatoes, rice or just about any veggie.  I served it with roasted sweet potatoes and asparagus.

Notes: ♪♫ Always check ingredient labels for hidden gluten.  I used frozen apple juice concentrate made from 100% fruit juice with no added sweeteners.

Originally posted 09/07/2018                     Updated 7/06/2022

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Gluten Free Salmon Burgers

Since I began my gluten free journey, one of the things I miss most is being able to just go out for a sandwich.  A few restaurants do offer gluten free buns, but even then, gluten is lurking everywhere!  Toppings, breadcrumbs, binders, fillers, sauces and even seasonings may contain hidden gluten.  One of my favorite local chains has the best salmon burgers, but of course they are now off limits for me.  I’m feeling deprived!  So, this week I decided to create a copycat version of this awesome sandwich at home.  Here’s how!

4 Servings

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Ingredients:

Preparation:

I used fresh salmon, so that I could freeze 2 burgers for another meal.  If you are not going to freeze them, you can use frozen salmon.  Line a baking sheet with parchment paper and preheat the oven to 350º.   Bake the salmon for 15 minutes.  Cool slightly then remove the skin.  It should peel off easily.  Use a fork to flake the fish and let it cool to room temperature.

Heat 1 tsp. olive oil in a small stainless-steel skillet over medium low.  Add the minced onions and cook until they begin to brown and caramelize.  They will cook down to about 1/4 cup.  Remove, set aside and cool to room temperature.

Whisk together the egg, mayo, onion, chives, Worcestershire, lemon juice and seasoning.

Add the flaked salmon.  Be sure it has cooled to room temperature, so the egg doesn’t cook.

Next add the potato flakes and gluten free Panko.  Stir and use a fork to blend everything together thoroughly.  Don’t overwork it.

You should have enough to form 4 generous sized patties.

I used a hamburger press to make them nice and even.  Mist the press with cooking spray first to help the patties release.

I placed the patties on a baking sheet lined with parchment to make them easier to handle.  Keep them refrigerated until ready to cook.  You can also freeze them at this point.  Let them freeze on the sheet so they keep their shape, then wrap them individually and store in a freezer bag.

To cook, brush a grill pan with a little olive oil and cook the patties 5 minutes per side over medium heat.  The patties are delicate, so handle them gently with a wide spatula.

Add your favorite gluten free bun and there you are.  This is one of my favorite restaurant meals that was just waiting for a gluten free makeover.  Now I can enjoy a salmon burger at home any time.

I hope that you enjoyed this recipe.  My gluten eating husband also thought these Salmon Burgers were great, just like the restaurant version!  So don’t feel deprived!  Try the recipe at your house and let me know what you think!

Notes ♪♫ I see you ogling that gluten free bun!  My own flour blend, it’s a nice big bun that you will love for all your burgers and sandwiches!  Get the recipe here!

This post was originally published on 07/06/2018.  While the photos have been updated over the years (as I become a better photographer!), the recipe itself has not changed.  

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Split Chicken Breasts over Rice Stuffing

Split Chicken Breasts come out moist and delicious baked over a bed of colorful rice stuffing.  This deconstructed recipe is the easy way to serve Split Chicken Breast without the hassle of stuffing each piece!  Apple and bacon give the stuffing a sweet and savory flavor profile.

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Here are some tips for making this dinner a success.  Use a baking dish large enough to hold the chicken breasts in a single layer.  Partially cook the chicken before adding the stuffing to the dish.  Drain the baking dish halfway through to remove some of the fat before adding the stuffing.  Choose a firm, short grain rice that will stand up to a longer cook time.

Some of my favorite seasoning blends for chicken are McCormick Montreal Chicken Seasoning, Shallot and Herb Seasoning and Tuscan Seasoning.  Use one or a combination as I have.  These blends are versatile and can be used in so many other dishes like pasta, potatoes and eggs.

This is a great family meal, perfect for casual entertaining!

3 Servings

Ingredients:

For the rice:

For the stuffing:

  • 1/2 cup onion, small dice
  • 1/2 cup apple, small dice
  • 1/2 cup celery, small dice
  • 2 strips bacon, cut into 1/2″ pieces
  • olive oil
  • sage
  • thyme
  • salt and pepper to taste

For the chicken:

Preparation:

Rinse the chicken and pat dry.  Brush with olive oil and season.  Coat a 9×13″ baking dish with cooking spray and arrange the chicken in a single layer.  Bake at 350º for 45 minutes.

While the chicken bakes cook the rice.  I cooked 1 cup rice in 2 cups water and 3/4 tsp. seasoned salt.

To make the stuffing, begin cooking the diced bacon in a stainless-steel skillet until crisp.  Use a slotted spoon to remove the bacon bits and drain on paper towel, leaving any remaining bacon fat in the skillet.  Add a small amount of olive oil and sauté the onion, celery and apple until crisp tender. Season with sage and thyme then add back the bacon bits.

Add the cooked rice to the skillet with the stuffing and stir well to combine.

When the chicken has baked for 45 minutes, remove from the baking dish and drain any liquid.  Spread the rice and stuffing mixture evenly in the bottom of the baking dish and add 1/2 cup chicken broth.  Return the chicken to the baking dish and finish baking 45 minutes longer.

If you like a crispy skin, you can broil the chicken for a few minutes at the end of the cook time.

Notes ♪♫ I got this wonderful Italian tri-color rice at a local shop and have also purchased it on Amazon.  If Amazon is out of stock, try Rice Select Royal Blend for something similar.

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Cilantro Lime Shrimp Bowls

Cilantro Lime Shrimp Bowls are bursting with vibrant color and flavor!  Rice bowls are turning up on restaurant menus everywhere, and many are gluten free.  I’ve been wanting to make something like this at home and today was my first attempt.  The ingredients are simple but flavorful.  A light and refreshing meal, perfect for summer evenings!

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2 Servings

Ingredients:

  • 1/2 cup white rice
  • 1/3 cup corn, fresh or frozen
  • 1/4 tsp. seasoned salt
  • 1/4 tsp. oregano
  • 1 lb. shrimp (about 14 large), peeled and deveined
  • 1 lime
  • 8 slices zucchini, cut into half moons
  • 8 slices summer squash, cut into half moons
  • olive oil
  • 1/4 tsp. chipotle chili
  • 1/4 tsp. cumin
  • 1/4 tsp. onion granules
  • 1/4 tsp. oregano
  • 1/4 cup chopped fresh cilantro

Preparation:

  1. Whisk together 1/4 tsp. chipotle chili, 1/4 tsp. cumin, 1/4 tsp. onion granules, 1/4 tsp. oregano.  This mixture will be used to season the shrimp and veggies.
  2. Cut the lime in half.  Slice one half for serving and reserve the other half for juicing.
  3. Combine the white rice, corn, and 1 cup water in a small saucepan.  Season with 1/4 tsp. oregano, 1/8 tsp. salt.  Cover and simmer 15 minutes.
  4. Slice the zucchini and summer squash and cut slices into half-moons.  Toss with olive oil and 1/4 tsp. of the seasoning mixture.
  5. Defrost the shrimp (if frozen) by running under cool water.  Peel and devein, then toss with olive oil and 1/4 tsp. of the spice blend.

6. Preheat a griddle or large nonstick skillet over medium flame and brush with oil.  Cook the squash and shrimp for 8 minutes, turning once.  Finish with a squeeze of lime juice.

7. Stir 1 tbsp. chopped cilantro into the rice.  To plate, divide the rice mixture between 2 serving bowls.  Arrange half the shrimp and squash beside the rice.

8. Sprinkle with more spice, and garnish with fresh cilantro and lime slices.

Notes ♪♫ This Mexican Spice Blend is my “go-to” for dishes like this one.  No need to buy more expensive blends when you can easily stir this together from individual ingredients that can be used in other recipes.

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Braised Lamb Shanks

Lamb shanks are slowly braised with aromatic veggies in this perfect dinner for two that can be enjoyed in any season.  The recipe fits right into my busy day.  After some initial prep, the meal is mostly hands off until dinner time.  It’s easy, and the entire dish can be cooked in one pan, so cleanup is a snap!

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White beans are a traditional accompaniment to this dish.  I opted for canned beans to save time.

Choose lamb shanks weighing about 10-12 oz. each, they will shrink during cooking.  Use a deep, oven safe skillet or braising pan with a cover.  A Dutch oven would also work well.

2 Servings

Ingredients:

Preparation:

Place 1/4 cup rice flour in a food safe plastic bag, add the lamb shanks and shake to coat.  Discard any excess flour.

Heat a deep, oven safe skillet or braising pan with olive oil and brown the shanks on all sides.  Season with salt and pepper.

Add 1/4 cup white wine to the skillet.  Simmer on low heat until reduced by half.  Season again with salt, pepper and thyme.

Add 1/2 cup chicken broth, along with the onions and the carrots.

Cover and place in the oven for 2 hours at 300°, turning once.  See how the shanks have cooked down?

Drain and rinse the beans, and add them to the skillet with an additional 1/4 cup chicken broth.  Cover and return to the oven for an additional 30 minutes.

Doesn’t that look delicious?  The meat was so moist and tender, the beans full of flavor from the braising liquid.  This meal was SO good, I must make it more often!

Notes ♪♫ Use plain white rice flour to coat the lamb shanks, it works well for browning meat.  Save your expensive, gluten free all purpose blends for another recipe.

Originally posted 04/08/2019                                Updated 05/29/2022

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