Author: Leslie

Gluten Free Banana Bread

Making a quick bread used to be so second nature to me that I could throw one together without a recipe!  Today things are different in my gluten free world, but I still love a good quick bread.  Here is a delicious, moist gluten free loaf that will make you smile.  It tastes just like a classic banana bread.

Ingredients:

  • 3/4 cup white rice flour
  • 1/2 cup sorghum flour
  • 1/2 cup cornstarch
  • 1/4 cup potato starch
  • 2 tsp. xanthan gum
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. cardamom
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 stick of butter, cubed
  • 1 cup mashed bananas (2 small)
  • 1/3 cup ricotta
  • 2 large eggs
  • 1 tsp. vanilla extract

Preparation:

Preheat the oven to 350º.  Line a 9 x 5″ loaf pan with parchment paper (do this, you’ll thank me later).

Whisk together the dry ingredients, rice flour through cardamom.  In the bowl of a stand mixer with the paddle attachment, beat together the sugars and the cubed butter.  Add the eggs, vanilla, bananas and ricotta.

Finally add the dry ingredients and beat until smooth.

Transfer to the prepared loaf pan and use a wet spatula to smooth the top out.

Bake for 1 hour and check the center with a toothpick.  The top should be nice and golden brown.

Cool in the pan for 10 minutes, then lift the loaf out of the pan by grasping both sides of the parchment paper (you’re welcome).

Remove the parchment and cool on a rack before slicing.  Cover any leftovers in plastic wrap and store at room temperature for up to 3 days.

Notes: ♪♫ Parchment paper provides an easy way to lift the finished loaf out of the pan without tipping and guarantees that your loaf won’t stick to the bottom of the pan.  But there’s more.  If like me, you have loaf pans that were once upon a time used to bake gluten filled treats, or perhaps your kitchen is not yet 100% gluten free, parchment provides an extra layer of protection from any hidden remnants of gluten that might be lurking in the corners of your favorite baking pan.  Better safe than sorry! 

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Gluten Free Meatloaf

A word of Caution- This recipe contains oats.

A recent statement from Gluten Free Watchdog states that they cannot currently recommend ANY brand of gluten free oats.

Whether or not you continue to consume oats is a personal choice.  As we await more information, I will preface any recipes that include oats with a link to this important statement from Gluten Free Watchdog, an independent, subscriber-driven gluten-testing organization.  About | Gluten Free Watchdog

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Are you missing meatloaf on your gluten free diet?  Meatloaf made with gluten free breadcrumbs can be disappointing, a wet soggy mess that doesn’t hold together.  Today I’ll show you how to make a moist tasty meatloaf that won’t fall apart when you slice it.  By the way, this meatloaf is loaded with healthy veggies, but we’ll let that be our little secret!

4 Servings

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Ingredients:

Preparation:

Finely mince the veggies, using a knife or electric chopper.

Season the veggies and garlic with salt and pepper, then sauté in a little olive oil.  I used onion, bell pepper, mushroom and zucchini.  They will almost disappear into the meatloaf!

When the veggies have reduced by half, set aside to cool.

Whisk together the egg, ketchup, brown sugar, red pepper flakes and Worcestershire.  Be sure your Worcestershire sauce is gluten free, check labels and don’t hesitate to contact the manufacturer if needed.

Now add the meat and the cooled vegetables, mixing it together with your hands.  I usually use pork sausage, but today I had Italian chicken sausage and it worked just as well.

Next add the breadcrumbs, rolled oats and potato flakes, and work together until well combined.

Press the mixture into an 8″ loaf pan.  I used a nonstick pan, but if you have a glass loaf pan be sure to mist it with cooking spray.

Now squeeze a little ketchup over the top and use a fork to spread it evenly and make a line pattern, like this.

Bake for 30-35 minutes at 350º.  When it’s done, you should see a little browning around the edges, and the meatloaf will begin pulling away from the sides of the pan.  The internal temperature should reach 150-155º, if you’re not sure check with a thermometer.

Ready to serve, this meatloaf is moist and juicy, definitely not falling apart.

Meatloaf night is back, and no one will guess that it’s gluten free!

Notes: ♪♫ Always check your ingredients for gluten, including sausage, breadcrumbs and spices!  For those with Celiac disease, only use oats processed under a purity protocol, such as Bakery on Main.

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Gluten Free Garganelli Pasta

Garganelli are large, tube shaped pasta, formed by rolling squares of dough around a wooden dowel, using a gnocchi board to create the ribbed surface.  It’s a labor of love, that will reward you with the fresh pasta you have been craving, sans gluten.

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4 Servings

Pasta Ingredients:

Preparation:

Combine all of the pasta ingredients in the bowl of a stand mixer with the paddle attachment.

Mix on low speed until a dough forms and pulls away from the sides of the bowl.  You should easily be able to remove the dough from the paddle and press it into a ball.

Wrap the dough in plastic wrap and let it sit for 15 minutes on the counter, allowing it to hydrate.

Divide the dough into 4 pieces.  Work with one section at a time, keeping the rest covered so it doesn’t dry out.  Press the dough into a flat disc, and use a pasta roller to roll the dough out into thin sheets.  I used my Kitchenaid® pasta roller attachment.  Starting with the widest setting, I passed the dough through the roller a few times then gradually decreased the thickness to the 2nd, 3rd and 4th setting.  Lay the sheets of pasta on wax paper that has been lightly dusted with flour.  As you can see, the gluten free dough is very delicate.  You won’t be able to roll it as thin as a wheat dough without tearing.  Fortunately, this pasta shape is very forgiving.

Use a pizza cutter or knife to cut the sheets of pasta into 2″ squares.  Eyeball it, and don’t worry about the edges being uneven.  I’ll show you how to hide them!

Flour a gnocchi board and wooden dowel.  Now, start rolling the squares diagonally around the dowel.  Start rolling from the ragged edge, so that it is tucked inside.

When you get to the end, press to seal.  See how the perfect, pointy edge is on the outside.

Slide the pasta onto a baking sheet that has been lined with wax paper and dusted with rice flour.  When it’s time to cook, you can easily pick up the wax paper and slide the pasta into the pot.

Aren’t they beautiful?  Using a dowel (get them at any craft store) ensures that the shaped tubes are roughly the same size, even though my squares were quite uneven.  Jagged edges are tucked inside and we have crisp ridges on the outside to soak up a sauce.  Cook fresh pasta for 3 minutes in a large pot of salted water, be sure water is at a rolling boil before you add the pasta, and put the cover back on so the water returns to temperature.

When they begin floating to the top, they are done.  See how the Garganelli keep their shape when cooked?  Still, treat them gently.  Use a spider strainer to remove the pasta to a skillet and toss with your favorite sauce.

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