Comfort Food – My Gluten Free Cucina

Gluten Free Orange Cream Muffins

These lightly spiced muffins are made with Mandarin orange puree (a/k/a Clementines, Cuties, Halos). The addition of sour cream keeps them extra moist, while a dash of cinnamon, nutmeg and cardamom provides that autumn spice profile.

I created the recipe when I bought a big bag of clementines and was looking for ways to use them up. But the muffins turned out SO good that I will make them over and over again, they are truly out of this world! I made them in a six-cup muffin tin for BIG, bakery sized muffins. 🍊

This post contains affiliate links.

Ingredients:

Dry Ingredients

250 g. gluten free all purpose flour (I used Better Batter Original Blend)
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. cardamom

Wet Ingredients

2 mandarin oranges, zested, peeled and pureed (about 3/4 cup)
1/4 cup sour cream
2 eggs
2/3 cup sugar
1/4 cup canola oil
1/2 cup milk (I used 2%)
1 tbsp. melted butter for brushing
cooking spray

Preparation:

Whisk together the dry ingredients in one bowl.

Zest the oranges and set aside (you will have about 1 tsp. zest).

Peel the oranges and puree (you will have about 3/4 cup).

Whisk together the orange puree, all other wet ingredients and the reserved zest.

Combine the wet and dry ingredients with a dough whisk or spatula, just until moistened and let it rest for 5 minutes.

Coat a six-cup muffin tin with cooking spray. Spoon the batter evenly into the six cups (fill to the top). Smooth them out with a small silicone spatula. Rest for 10 minutes while you preheat the oven.

Bake at 400º for 23 minutes or until a toothpick inserted in the middle comes out clean. Brush the tops with melted butter.

Remove from the pan and cool on a rack. Muffins can be frozen once they have cooled completely.

Notes ♪♫ If you prefer a smaller muffin, you can use a 12-cup muffin tin and reduce the baking time to 20 minutes.

Gluten Free English Muffins (without sourdough)

My Sourdough Discard English Muffin recipe is the most popular post on the blog. It gets high marks on all social platforms and more visits than any other. And for good reason, a Gluten Free English Muffin that doesn’t taste like cardboard is a beautiful thing!

That leads me to this post. I realize that not everyone has (or wants) a sourdough starter in the fridge. I am adding this recipe as an alternative that is just as tasty, and I think you will love just as much.

Ingredients:

Dry Ingredients:

10 g. whole psyllium husk (not powder)
8 g. instant yeast
210 g. Better Batter Artisan Blend
210 g. Better Batter Bread Flour
25 g. sugar
8 g. salt

Wet Ingredients:

360 g. warm water
120 g. warm milk (microwave 45 sec.)
20 g. canola oil
10 g. apple cider vinegar

Other:

2 tbsp. butter, for the griddle
cornmeal, for sprinkling

Preparation:

Whisk together the dry ingredients in the bowl of your stand mixer, and the wet ingredients in another bowl. Weigh everything – Yes, use a scale!

Add the wet ingredients to the dry, then start the mixer with the paddle attachment on lowest speed to incorporate. Increase the speed and mix for 5 minutes to form a sticky dough.

Line a large sheet pan with parchment and sprinkle with cornmeal. Turn the dough out onto a floured cutting board or work surface.

The total dough ball should weigh about 1000 g., to make 8 English Muffins weighing 125 g. each. If you are a perfectionist like me, you can weigh everything. Or eyeball it.

Use a bench knife to cut the dough into 8 pieces of equal weight and roll each one into a ball. Slightly flatten with your palm and place on the sheet pan.

Cover with plastic wrap and proof for one hour at room temperature. They should be nice and puffed up like this.

Next preheat a griddle pan on medium low and preheat the oven to 350º. Coat the griddle pan with butter and sprinkle with cornmeal.

Add the English Muffins and cook 7-8 minutes per side.

If you are using a griddle pan on your stovetop like this one, there may be hot spots, or the ends of the pan may not get enough heat. Rotate positions when you flip the English Muffins for even cooking.

To finish, transfer the English Muffins back to the sheet pan and bake in the oven for another 6-7 minutes.

Cool in the pan for 10 minutes then transfer to a rack. Be sure to let them cool completely before slicing, this takes a few hours.

You can store them at room temperature for up to one day or wrap individually to freeze.

Slice it up, toast it twice, use the good butter!

Notes:

♪ This is one of several bread recipes that I have made with a 50/50 blend of Better Batter Artisan Flour and Better Batter Bread Flour. The dough is amazing! Try it, I promise you will like it! And yes, I know gluten free flour is expensive, so don’t forget to use my Promo Code MGFC30 for 30% off your purchase!

♫ If you want to learn how I made my Sourdough Starter, read here.

Asian Inspired Pulled Chicken

Meal delivery services have become so commonplace these days, that you can order takeout from just about anywhere. Except when you have dietary restrictions- that is. There are no dedicated gluten free restaurants where I live, and I am not comfortable ordering over the phone where I cannot speak to staff face to face about their allergen protocols.

This post contains affiliate links.

So, to satisfy my craving for takeout, you will likely find me right here in the kitchen. Today I’m using my Dutch Oven to create this Asian Inspired Pulled Chicken, an absolutely amazing dish that rivals any restaurant! Served over fried rice, 100% gluten free.

ingredients:

2 boneless chicken breasts (about 1-¼ lbs.)
1/4 cup honey
1/4 cup tamari (gluten free soy sauce)
2 tbsp. gluten free Hoisin sauce
½ tbsp. mirin (rice wine)
½ tsp. sesame oil
2 garlic cloves, minced
1 bunch of scallions
1/4 tsp. powdered ginger
1 bunch of scallions
cooking spray
1 tsp. toasted sesame seeds
1 batch of Fried Rice (RECIPE) for serving

Preparation:

Mince the garlic and slice the scallions, reserving the green tops for garnish. Preheat the oven to 275º (no, that’s not a typo – 275º – we are cooking low and slow).

Coat a Dutch Oven with cooking spray and add the chicken breasts.

Whisk together the sauce ingredients, honey through powdered ginger.

Pour it over the chicken, cover and bake for 2-½ hours, turning halfway through.

While the chicken cooks, make the fried rice. I have a Basic Fried Rice recipe here that you can use with all your Asian inspired meals.

After 2-½ hours the chicken should be cooked through and very tender. Remove to a cutting board and shred it with 2 forks.

Return the chicken to the pot and stir well to coat with the remaining sauce. Keep warm while you finish the rice.

Spoon the chicken over the rice and garnish with the scallion greens and toasted sesame seeds.

Notes: ♪♫ No time to make fried rice? You can serve this over plain rice or with any sides you like!

Were you surprised to learn that soy sauce is not gluten free? I was! The soy is fermented in wheat, making it unsafe for those of us with Celiac disease. In this recipe I used San J brand gluten free Tamari in place of soy sauce. It is a great addition to any Asian inspired recipe and also great for marinades.

Originally posted 05/04/2020 Updated and rephotographed 10/11/2026

Gluten Free Lemon Garlic Chicken Pasta

This gorgeous Chicken Pasta dish is easy enough to throw together on a weeknight and pretty enough for company. The bright, fresh lemon flavor really makes it pop!

What ingredients will you need to make this picture-perfect meal gluten free? Just use your favorite gluten free pasta, the rest are common pantry items! For a casual family dinner, you can serve it right in the pan.

This post contains affiliate links.

Ingredients:

16 oz. boneless skinless chicken breast, cut into medallions
1 tsp. lemon pepper seasoning
3/4 tsp. garlic powder
2 tbsp. olive oil
3 garlic cloves, minced
1/2 cup gluten free chicken broth
1 lemon, use half for juice and slice remaining half
1/2 cup heavy cream
8 oz. gluten free pasta
1/3 cup grated Parmigiano Reggiano
3 cups baby spinach

Preparation:

Cut the chicken breast into medallions and sprinkle with lemon pepper seasoning and garlic powder. (Hint: for a shortcut, you can use chicken tenders!)

Cook the pasta for 2 minutes less than package directions. Drain and set aside.

Add the butter and olive oil to a nonstick deep skillet or sauté pan over low heat. Add the garlic and cook for 30 seconds.

Add the chicken medallions and cook 3 minutes per side. The chicken does not have to be cooked through at this point- it will finish cooking in the sauce. Transfer to a bowl and keep warm.

In the same pan, add the broth, lemon juice, and cream. Bring to a simmer then add in the cooked pasta and chicken.

Simmer for several more minutes, for the chicken and pasta to finish cooking.

Add the spinach and toss to wilt. Top with grated cheese.

Toss well and garnish with lemon slices. Serve it right in the pan for a casual meal or transfer to a pretty serving dish.

Notes ♪♫ I used Rummo gluten free fusilli pasta in this recipe. It has great texture and holds up well to cooking and reheating.

Gluten Free BBQ Chicken Pizza with Better Batter

When I was diagnosed with Celiac Disease in 2017, it was the beginning of a new chapter in my culinary life. I had always considered myself to be a decent home cook and baker, who knew how to work around different dietary restrictions.

Gluten was a whole other matter though, with its own unique challenges. In time I began to recreate all of my favorite recipes to be gluten free, one by one. I started this blog!

Pizza was one of “the last frontiers”! After so many attempts to make a gluten free pizza, I still felt that I was missing the real deal, like the pizza that I used to make back in the day. Then along came Better Batter, with their gluten free flour blends that changed everything.

This post contains affiliate links.

With Better Batter, you can make a gluten free pizza with the most amazing crust. Just the right balance of crisp and chewy. If you haven’t tried their flour blends yet, I hope this post will inspire you!

BBQ Chicken Pizza has always been my favorite, and my “go-to” recipe. It’s a crowd pleaser that both kids and adults love. The sweet and savory toppings compliment the crispy gluten free crust. It is the closest thing to the wheat pizza that I remember so fondly.

I used Better Batter Artisan Flour Blend in this recipe. Of course, you can make it with their Pizza Crust Mix or their Bread Flour, so many choices!

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

Ingredients:

Dough Ingredients:

350 g. Better Batter Artisan Flour Blend
1/2 tsp. salt
1 tbsp. active dry yeast
1-3/4 cups warm water
1 tbsp. sugar
2 tbsp. olive oil

Topping Ingredients:

12 oz. boneless chicken breast, cut into 1/4″ medallions
4 strips of gluten free bacon, cut into 3/4″ dice
1 medium sweet onion, sliced
1 dozen mushrooms, sliced
other veggies like broccoli, optional
olive oil
gluten free BBQ Sauce (I like Stubbs)
gluten free BBQ Seasoning
1-1/2 cups grated cheese

Preparation:

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. Heat a large nonstick skillet on medium low. First cook the bacon and drain on paper towels. Leave the bacon fat in the skillet.

Cook the onions in the bacon fat until browned and soft, adding more olive oil as needed. Drain the onions in a colander then transfer to a bowl.

Tip: Drain all of the toppings in a colander so your pizza dough won’t be soggy!

Next, add the mushrooms to the skillet with more olive oil and seasoning. Cook until they release their liquid, then drain in a colander and transfer to a bowl.

Finally, add the chicken medallions to the skillet with more olive oil and seasoning, turning to brown both sides. Drain the chicken and transfer to a bowl, then toss with 2 tbsp. BBQ Sauce.

Trim 2 sheets of parchment paper to fit your pizza stone. Place the pizza stone in the oven and preheat to 500º. Remove the proofed dough from the refrigerator, it will have doubled in size.

Divide the dough into 2 equal pieces, place each one on a sheet of the prepared parchment and roll each out into a 1/2″ thick circle. Proof for an additional 30 minutes while the oven preheats.

Brush each piece of dough with olive oil, sprinkle with seasoning then spread with 2-3 tbsp. of BBQ Sauce.

Divide the onions, mushrooms, chicken and bacon between the 2 pizzas. Top with grated cheese and drizzle with more BBQ Sauce.

Use a large spatula or pizza peel to slide one pizza (including the parchment) onto the heated pizza stone. After 5 minutes, carefully slide the spatula under the pizza and remove the parchment paper. Continue baking for an additional 12-13 minutes. When the first pizza is done, repeat with the second. There it is!

Two pizzas will generously feed 3-4 people. The crust is nice and crisp, even in the middle!

Notes ♪♫ This pizza crust was made with Better Batter Artisan Flour Blend which I absolutely love and recommend. Since writing this post, Better Batter has brought to market their new Bread Flour as well as a Pizza Mix. You’re going to want to try them all! Don’t forget to use my Promo Code MGFC30 for 30% off!

Originally published 04/09/2022 Updated 09/26/2026

Individual Icebox Cakes

When I was a kid growing up in the 1960’s, Icebox Cake was a summer staple. With no air conditioning, this refreshingly cold dessert was a welcome treat.

Today, the Ice Box Cake that my mom would make during those hot summer months seems to be making a comeback, with several posts coming into my feed just this week with the familiar layers of pudding and graham crackers.

For me, this is a nostalgic childhood memory. For my mom, it was a convenience recipe, as it consisted of only 3 ingredients.

A layer of graham crackers, topped with thin slices of banana and a layer of chocolate pudding. The layering repeated to fill an 11 x 17″ Pyrex dish. After the final layer of pudding, she crumbled a few Graham crackers over the top to finish it off. Then into the refrigerator it went to chill for dinner. No baking!

There are times when I still reminisce about that dessert during the summer months and wanted to create something like it. Here it is, unbelievably easy and completely gluten free.

This post contains affiliate links.

Did I say EASY? With the availability of gluten free graham crackers and ready-made pudding (something mom didn’t have back in the sixties!) this dessert is a no brainer. Yes, you could make the crackers and pudding from scratch, but today I’m going with convenience!

For the sake of portion control, I converted my mom’s recipe to single servings and in keeping with the nostalgic feel of this recipe, I used Pyrex glass custard cups. You can make one serving or a dozen!

Ingredients:

gluten free graham crackers (I used Pamela’s)
firm ripe banana
gluten free chocolate pudding cups

Preparation:

Into each small bowl or ramekin, spread a layer of pudding, followed by a layer of graham crackers (break up the crackers to fit), and a layer of banana slices.

Repeat the layers, ending with a layer of chocolate. Crumble a few cracker crumbs over the top. Chill for at least 8 hours or make it the day before so that the crackers have time to soften up.

What do you say? Take a walk down memory lane with this easy recipe and if you have never had Ice Box Cake before, now’s your chance to try it!

Notes ♪♫ I used sugar free chocolate pudding in this recipe. You can change it up with any gluten free pudding you like.

Individual Icebox Cakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: © My Gluten Free Cucina
Category: Dessert
Diet: Gluten-Free

Print Recipe

Description

When I was a kid growing up in the 1960’s, Icebox Cake was a summer staple.

Ingredients

gluten free graham crackers (I used Pamela's)
firm ripe banana
gluten free chocolate pudding cups

Instructions

Into each small bowl or ramekin, spread a layer of pudding, followed by a layer of graham crackers (break up the crackers to fit), and a layer of banana slices.

Repeat the layers, ending with a layer of chocolate. Crumble a few cracker crumbs over the top. Chill for at least 8 hours or make it the day before so that the crackers have time to soften up.

Notes

I used sugar free chocolate pudding in this recipe. You can change it up with any gluten free pudding you like.

Gluten Free Hibachi Style Chicken with Fried Rice

Never underestimate a woman and her skillet. This hibachi inspired dinner is SO good and has all the best flavors of a delicious meal at a hibachi restaurant without the big price tag, or the gluten!

No, you do NOT need a table sized hibachi grill in your kitchen to make this Japanese style meal at home (wouldn’t that be fun though?). A double burner griddle, large skillet or sauté pan will do the trick.

4 servings

This post contains affiliate links.

Ingredients:

12 oz. boneless chicken breast
4 cups mixed vegetables such as peas, carrots, onions, celery, mushrooms
olive oil
toasted sesame oil
4 tbsp. Tamari, divided
1/4 cup gluten free chicken broth
1/4 tsp. powdered ginger
1/4 tsp. garlic powder
1 tsp. cornstarch
1/2 tsp. toasted sesame seeds, for garnish
sliced scallions or chives, for garnish

For the rice

3/4 cup long grain white or brown rice
1-½ cups water
1/4 tsp. salt

For the egg

1 egg + 1 tbsp. water
cooking spray

Sake optional 😉

Preparation:

Cook the rice according to package directions, either stove top or in a rice cooker. You can do this ahead of time, in fact it will be better if you make the rice a day ahead and refrigerate.

Next, prep your ingredients. Whisk together the chicken broth, garlic powder, ginger powder and cornstarch. Dice the chicken into 1″ cubes and toss with 1 tbsp. tamari and 1 tsp. sesame oil. Cut the vegetables into small dice (if using frozen vegetables, thaw them while you make the rest of the dish). Slice scallions or chives on the diagonal for garnish.

Coat a large sauté pan or nonstick skillet with cooking spray over medium low heat. Scramble the egg, chop into small pieces and set aside.

Add 1 tbsp. olive oil and 1 tsp. sesame oil to the pan. Add the diced chicken and begin browning.

Turn to finish cooking through.

Transfer the chicken to a bowl and keep warm. Add the veggies to the same pan with 1 tsp. sesame oil and 1 tbsp. tamari.

When the veggies are crisp tender add back the chicken. Pour in the chicken broth mixture, stirring and tossing to combine until the liquid thickens.

Finally, add the cooked rice to the pan with the egg. Finish with 1 tbsp. tamari and 1 tsp. sesame oil and stir to heat through. Garnish with the toasted sesame seeds and sliced scallions or chives.

Notes ♪♫

♪ Sake is a traditional accompaniment to dining at a hibachi restaurant, but is it gluten free? For a full run down of which brands of Sake are gluten free please refer to this article from Beyond Celiac.

♫ If you are on a low sodium diet, consider substituting coconut aminos for the tamari in this recipe. A soy free alternative to soy sauce, coconut aminos are made with coconut tree sap and salt. A savory seasoning with a salty, umami flavor profile it contains far less sodium than gluten free soy sauce or tamari.

Originally posted 10/27/2022 Updated 08/17/2026

Easy Gluten Free Seafood Medley

Where are my seafood lovers? Today I’m going to show you the easiest dish that you can make in about 15 minutes! If you happen to be near a Whole Foods store, keep an eye out for their Seafood Medley available in the freezer section. It has shrimp, scallops, mussels and squid all in a 14 oz. package, no prep needed. Convenient and just enough for 2 servings.

I didn’t take step by step photos when I made this, because I honestly didn’t think I’d be sharing it with you, but it tasted so good and it was SO easy, that I thought I’d have to add it to the blog. I had leftover yellow rice from another meal, so this was extra quick.

Dinner for 2

This post contains affiliate links.

Ingredients:

3/4 cup long grain brown (or white) rice
1½ cups gluten free lower sodium chicken broth
1/4 tsp. turmeric
1/4 tsp. salt
1 tsp. butter
1 package (14 oz.) frozen seafood medley, defrosted
1 tbsp. butter
1 tbsp. olive oil
Old Bay® seasoning
1/4 cup white wine (not cooking wine!)
fresh chives/parsley for garnish

Preparation:

Cook the rice in the chicken broth, stirring in the turmeric, salt and butter. You can do this step ahead of time and refrigerate until ready.

Add 1 tbsp. each of butter and olive oil to a deep nonstick skillet or sauté pan. Add all of the seafood and sprinkle with Old Bay. Cook for 2 minutes then add the wine, stir and give the alcohol a minute to cook off.

Next add the cooked rice. It will absorb any liquid from the seafood and the wine. Stir until heated through, then garnish with fresh chives and/or parsley.

Notes ♪♫ I am a big seafood lover, and I tend to shop for it in the frozen section. I find it is often less expensive, and I love that I can get my favorites like salmon packaged in individual vacuum sealed portions.

Maple Dijon Chicken

This easy sheet-pan dinner comes together in just a few steps, and it is SO good you’ll want to add it to your dinner rotation. It’s a one-dish, healthy and complete meal perfect for any day of the week! And with only one pan, cleanup is a snap!

This post contains affiliate links.

Ingredients:

5-6 bone in chicken thighs
olive oil spray
salt and pepper
12 oz. package brussels sprouts, trimmed and halved
16 oz. sweet potato, peeled and cubed
4 tbsp. Dijon mustard
3 tbsp. real maple syrup
2 tbsp. tamari (gluten free soy sauce)
fresh thyme and chives
2 tbsp. chopped nuts (I used almonds and pecans)
2-3 tbsp. olive oil for drizzling

Preparation:

Line a large sheet pan with foil, and coat with olive oil spray. Remove the skin from the chicken thighs and arrange on the baking sheet. Spread the Brussels sprouts and sweet potato cubes in an even layer around the chicken. Season all with salt and pepper.

Whisk together the Dijon mustard, maple syrup (use REAL maple syrup) and tamari.

Spoon the mixture over the chicken and veggies, save a little to brush on near the end of cook time. Sprinkle fresh thyme leaves on the chicken and drizzle olive oil over everything.

Bake for 45-50 minutes at 425º. During the last 15 minutes of baking, baste the chicken with the remaining Dijon mixture and sprinkle nuts over the veggies. Remove from the oven and garnish with fresh thyme sprigs and chives. Bring it to the table just like that, no serving dishes needed!

Notes ♪♫ If you are new to gluten free, be aware that regular soy sauce is fermented in wheat, it is NOT gluten free. Always check labels on condiments and use Tamari or Coconut Aminos in recipes that call for soy sauce.

[print_link]

Beef Guazzetto – Italian Beef Stew

Would you believe that an Italian dish like this one could be gluten free? You might be surprised to know, that other than the pasta, there was only one ingredient swap needed to make this meal completely Celiac safe!

It’s true! There are some recipes that require major modifications, but the vast majority will only need a swap of one or two ingredients to be gluten free. This Beef Guazzetto, or Italian Beef Stew is a great example.

An economical cut like beef chuck becomes melt in your mouth tender using this slow cooked, braising method. With today’s soaring food prices, it is a great way to stretch your grocery budget.

This post contains affiliate links.

Ingredients:

1 lb. stew beef (chuck), cut into cubes
1 cup gluten free beef broth
salt and pepper, to taste
2 tbsp. gluten free flour (you can use rice flour)
3 tbsp. olive oil, divided
1/2 sweet onion, minced
2 small carrots, minced or grated
2 small celery stalks, minced
2 garlic cloves, minced
3 tbsp. tomato paste
15 oz. can crushed tomatoes
1/2 cup red wine
2 bay leaves
1/2 tsp. basil
gluten free pasta
grated cheese, for serving
fresh Italian parsley, for garnish (optional)

Preparation:

If the prep sounds familiar, it’s because the steps are similar to making a Bolognese sauce. Let’s get started!

First, make a “soffritto” by pulsing the onion, carrot and celery in a food processor or electric chopper.

Dry the beef with paper towels, this helps with browning.

Place the beef cubes in a food safe plastic bag with 2 tbsp. rice flour and shake to coat.

Heat 1 tbsp. olive oil in a Dutch oven and begin browning the beef. Don’t crowd the pan, brown in batches if needed using an additional tbsp. of olive oil for each batch.

Leave those caramelized brown bits in the bottom of the pan, they are full of flavor! Set the beef aside and keep warm.

Add more olive oil to the pan with the onion, carrot, celery and garlic. Cook for several minutes, stirring frequently, then clear a space in the center for the tomato paste.

Toast the tomato paste for a minute, then stir it into the vegetables. Add the wine, using a spatula to scrape up those browned bits at the bottom of the pan. Reduce heat to a simmer and continue cooking until the wine is reduced by half.

Add the beef cubes back to the pan, with the bay leaves.

Stir in the beef broth and crushed tomatoes, cover and simmer on lowest heat for 2-½ hours.

Stir the sauce frequently to be sure it isn’t sticking to the bottom of the pan. A simmer mat is great for keeping sauces on a low simmer. As it cooks, you will see the stew gradually thickening.

After 2 hours, this is what it will look like. You will still have distinct chunks of beef, but some will partially break down and become one with the sauce. It is incredible!

A sauce like this deserves an extra special pasta. Check out these Gluten Free Paccheri Rigati – OMG what a find! I got them from La Piccola Rosa Culinary Classics and believe me they are fabulous. Check them out!

To plate, spoon cooked pasta into serving bowls and ladle the Beef Guazzetto over the top. Sprinkle with grated cheese and fresh Italian parsley if available.

Variations: For a splurge, substitute beef short ribs for the stew beef. At the end of cook time remove the bones and shred the meat. Or, for a lighter sauce, use veal stew meat with white wine and chicken broth.

Notes ♪♫ Beef Guazzetto, or Guazzetto di Manzo was adapted from an episode of Lidia’s Italy, Lidia has long been one of my favorite TV chefs! If you are thinking that you cannot enjoy your Italian favorites on the gluten free diet, think again. Or better yet, let me inspire you!

Originally posted 5/28/2022 Updated and rephotographed 5/16/2026

[print_link]