Category: Comfort Food

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.

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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:

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.

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Individual Icebox Cakes

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

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

Ingredients

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

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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

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Gluten Free Hibachi Style Chicken with Fried Rice

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  • Author: © My Gluten Free Cucina
  • Yield: 4 Servings 1x
  • Category: Dinner
  • Method: Skillet
  • Cuisine: Japanese
  • Diet: Gluten-Free
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Description

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!

Ingredients

Units Scale
  • 12 oz. boneless chicken breast
  • 4 cups mixed vegetables such as peas, carrots, onions, celery, mushrooms
  • 1 tbsp. olive oil
  • 3 tsp. toasted sesame oil, divided
  • 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
  • 1-1/2 cups water
  • 1/4 tsp. salt
For the egg
  • 1 egg + 1 tbsp. water
  • cooking spray
Sake optional 😉

Instructions

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.

© My Gluten Free Cucina * All Rights Reserved

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited.

 

 

 

 

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

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Ingredients:

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.

 

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Easy Gluten Free Seafood Medley

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  • Author: © My Gluten Free Cucina
  • Yield: 2 Servings 1x
  • Category: Dinner
  • Method: Sautéing
  • Diet: Gluten-Free
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Description

An easy gluten free seafood dinner made with the Frozen Seafood Medley from Whole Foods.

Ingredients

Units Scale

Instructions

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

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!

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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.

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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.

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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

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Gluten Free Bacon and Egg Muffin Cups

If these egg cups look familiar, it’s probably because I have shared a few variations of this recipe over the years, in the form of a quiche, casserole, or muffin.  This is my absolute favorite rendition to date- they are the perfect blend of bacon, egg, potato and cheese. 😋

This recipe is great for family brunches, because you can prep most of it the day before and bake in the morning.  The extra step of par-baking the crust is well worth the trouble because they are DELICIOUS!

Naturally gluten free with no oddball ingredients to purchase, always a plus!

Ingredients:

  • Crust
  • 2 large eggs, beaten
  • 2 cups frozen shredded hash brown potatoes (I used Ore-Ida)
  • 1/3 cup shredded cheddar cheese
  • 1/2 tsp. salt
  • pepper, about 10 grinds

 

  • Filling
  • 2 strips of bacon, cooked and diced
  • 6 large eggs
  • dash of half and half (or milk)
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup baby spinach, chopped
  • 2 tbsp. fresh chives

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Preparation:

Take the hash brown potatoes out to defrost an hour ahead of preparing.

Mist a 12-cup muffin tin with cooking spray and preheat the oven to 400º.  Combine the egg, hash browns, cheese, salt and pepper in a mixing bowl and stir together.  Divide the hash brown mixture evenly in each of the 12 muffin cups and press it into the bottom and about 2/3 of the way up the sides.

Par-bake the muffin cups for 12 minutes, remove from the oven and set aside to cool.

Cook the bacon, drain on paper towels and cut into small dice.  Cover and set aside.

For the filling, whisk together the remaining ingredients (eggs through chives).

Note ♪ You can prepare and refrigerate up to this point the night before.  Keep the filling separate until ready to bake in the morning.

In the morning (or when you are ready), preheat the oven to 400º.  If refrigerated, take the muffin tin out and let it sit on the counter 30 minutes before baking.  You should also whisk the filling again, as it will have settled overnight.

Carefully fill the muffin cups to about ½” from the top (they will expand).  Sprinkle the diced bacon over the top and bake for about 20 minutes or until the eggs are set.

Remove from the oven and rest for 10 minutes.  To serve, use a spoon to carefully remove the muffin cups from the pan.  You may need to run a knife or spatula around the edges to nudge them out.

The egg cups were a hit, delicious hot out of the oven, and again later as leftovers.  They keep well in the fridge for several days and you can reheat them in the microwave for a quick meal.  With all my favorite breakfast foods in one dish, this recipe is a keeper!

Notes ♪♫ When planning a brunch menu, I always include a savory dish to balance out the sweeter ones like French toast or muffins.  Check out all my favorite brunch recipes here!

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Turkey, Quinoa & Sweet Potato Bowls

These dinner bowls have it all, they are packed with flavor, texture and fresh ingredients!  Each component of this recipe was carefully chosen to create a colorful, balanced meal that will satisfy your hunger as well as your taste buds.

What’s in it?

This bowl has sweet potato, Brussels sprouts, turkey meatballs, and a rice-quinoa pilaf.  For texture and crunch, I added bacon, nuts and seeds.  Finished with a drizzle of gravy to bring it all together.  Let’s take it one step at a time.

Make the Meatballs

I like this one!

 

 

 

 

Combine all of the ingredients in a bowl and mix thoroughly with your hands or a potato masher.  Line a sheet pan with foil and mist with cooking spray.  Form 16 small meatballs and arrange in the pan with space in between.  Broil 4-5 minutes per side.

Roast the veggies

  • 16 oz. sweet potato, peeled and cut into chunks
  • 12 oz. Brussels sprouts, halved
  • 2 tbsp. light oil (light olive oil or canola)
  • 2 strips bacon
  • salt and pepper, to taste
  • 1 tbsp. chopped nuts (almonds/pecans)
  • 1 tbsp. seeds (pumpkin/sunflower)

On a second sheet pan, spread the potatoes and Brussels sprouts in an even layer.  Toss with oil and season with salt and pepper.  Top the Brussels sprouts with bacon cut into 1″ pieces, 1 tbsp. nuts and 1 tbsp. seeds.  Roast at 425º for 25 minutes.

Cook the rice/quinoa

  • 1/3 cup rainbow quinoa
  • 1/3 cup white rice
  • 2/3 cup chicken broth
  • 2/3 cup beef broth
  • 2 tsp. butter
  • 1/2 tsp. salt

Melt butter in a small saucepan.  Add the rice and quinoa, stirring to coat.  Add the broth and salt, bringing to a boil.  Cover and simmer on low for 20 minutes.

Make the gravy

  • 1/2 cup chicken broth
  • 1/2 cup beef broth
  • 1 tbsp. butter, softened
  • 1 tbsp. arrowroot
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder

Stir the arrowroot and softened butter together to form a paste.  In a small saucepan, combine the broth, onion powder and garlic powder.  Bring to a boil then whisk in the butter mixture.  Simmer 5 minutes to thicken.

Arrange your serving platter.

I set up my platter like this, to show off the different colors and textures.  The gravy was served in a small gravy boat.

This took a little time to put together but it was definitely a hit.  Leftovers were just as good the next day.

Notes ♪♫ Many supermarkets offer fresh veggies that have been prepped for cooking.  I got sweet potato peeled and diced, and Brussels sprouts that were pre-washed and halved.  Such a convenience, I just had to spread them out on a baking sheet and add my toppings!

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Gluten Free Asian Chicken Wings

Move over BBQ, these Asian inspired chicken wings are incredible!  Sticky and sweet, you’ll want to double or triple the recipe because these wings are addictive!

The preparation begins with a coating of cornstarch and egg.  The wings are then quickly pan fried and drizzled with a sticky sweet syrup and baked in the oven.  Yes, it is a bit labor intensive but oh my goodness!  I could not stop eating them!

Are Asian condiments gluten free?

This is an area where you have to be careful.  While many Asian condiments are gluten free, others like soy sauce are not.  Generally, I recommend looking for the gluten free label and if you’re not sure check the manufacturer website.

This small batch (1-½ lbs. wings) would be a nice appetizer or small plate.  Throw in a salad and side and make it a meal.  Or quadruple the recipe and have a party 😋

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Ingredients:

Preparation:

Arrange the wings on a baking sheet and sprinkle both sides with ginger and garlic powder.  Cover and refrigerate for 1 hour.

Whisk together the sugar, mirin, ketchup, tamari and chicken broth in a small saucepan.  Add a pinch of salt.  Bring the mixture to a simmer, whisking frequently then cover and set aside.

Set up 2 breading trays, one with the cornstarch and the other with 2 beaten eggs.  Heat a large nonstick skillet with enough canola oil to coat the surface completely.

Dredge the wings in the cornstarch, then dip in the beaten eggs.  Add to the hot skillet, leaving space in between (fry them in batches if needed).  Turn the wings to get a crust on all sides.

Mist a casserole dish with cooking spray.  As the wings finish cooking, arrange them in a single layer.  Preheat the oven to 350º.

Spoon the sauce evenly over the wings and bake for one hour, turning halfway through.

Serve hot, spooning a little of the pan juices over the wings.

I made these for game day, SO good!

I could have eaten the entire batch, but I restrained myself and saved some for lunch the next day.  They were just as good reheated in the microwave!

Notes ♪♫ Mirin is a sweet rice cooking wine that can be found with other Asian condiments at your local market.  I like Eden brand premium mirin, for its authentic, quality ingredients that are gluten free, low sodium and contain no added sugar or syrup.  As a bonus, it is fermented from Lundberg organic rice, one of my favorites!

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Gluten Free Coq au Vin

In an homage to the great Julia Child who I still love to watch on old reruns, I decided one day to challenge myself to make her iconic dish, Coq au Vin.

I learned by watching the master herself prepare this dish on her show The French Chef.  After watching this episode a few times, I felt confident enough to head to the kitchen.

I learned a few things from Julia in addition to her recipe.  First, this fancy-pants sounding dish is actually a stew.  More comfort food than gourmet.  Second, Julia is a good teacher, and you will not need a culinary degree to recreate this French dish at home.

I even made a gluten free beurre manié!  Check it out!

Is Coq au Vin gluten free?  

Except for the flour used to thicken the sauce, the ingredients are naturally gluten free!

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Ingredients:

  • 6 bone-in, skin on chicken thighs
  • 3 slices of bacon, diced
  • 1 carton (6 oz.) pearl onions, peeled and trimmed
  • 1 carton (8 oz.) white button mushrooms, rinsed and quartered
  • 2 large carrots, peeled and diced
  • 2 garlic cloves, minced
  • 2 cups red wine (use a wine to drink with dinner)
  • 1 cup beef stock
  • 2 tbsp. tomato paste
  • 1/2 tsp.  thyme
  • 1 bay leaf
  • 1 tbsp. olive oil
  • 3 tbsp. butter
  • 3 tbsp. arrowroot flour

Preparation:

Per the master herself, I started by poaching the bacon.  According to Julia this step keeps the bacon flavor from overwhelming the entire dish.  I don’t know if I would necessarily do this again other than for the sake of authenticity.

After the bacon was poached and drained, I browned it in a stainless-steel skillet and set it aside to drain on paper towels.  The chicken was browned in the same pan, to take advantage of the bacon grease left behind.

For the next step, I moved the browned chicken and bacon to a nonstick sauté pan (you will need a pan with a lid), leaving the stainless-steel pan available for cooking the onions and mushrooms.

Here is where Julia adds the cognac and flambés the chicken.  That’s not something I would be eager to try (imagining the smoke alarm going off!)

I added all of the wine, stock, tomato paste and seasonings.  Honestly, there was a bit too much liquid and I would cut back next time.  Julia did not add carrots in her recipe, but I went rogue and put a few in.  Lid on, time to simmer!

Since my pearl onions were already peeled and trimmed, I was able to begin browning them in oil without all the prep work.  After this step, I added water to the pan and simmered the onions for 30 minutes, after which they were removed and set aside.

For the next addition, I rinsed and quartered one 8 oz. carton of button mushrooms, cooking them in olive oil and butter.

Now, for the finale.  To put it all together, I made the beurre manié (a/k/a kneaded butter).  This was as easy as stirring together soft, room temperature butter with arrowroot flour until well incorporated.

I transferred all of the liquid from the sauté pan into a stock pot and whisked in the beurre manié until it was smooth and silky.

I added the onions and mushrooms to the sauce, then poured it over the chicken, bringing to a simmer one last time before serving.

There it is.  So many little steps to develop the flavor profile of this famous dish.  Yes, it was delicious.  Yes, I will take a few shortcuts next time, but I do intend to make this again.

Notes ♪♫ I took a few (but not many) liberties with Julia’s recipe.  I omitted the cognac, so no flambéing! 🔥While Julia used a whole fryer chicken and took great pains to explain how to cut it up, I opted for bone-in, skin-on chicken thighs.  My grocer had pearl onions, already peeled and ready to cook (thank you!) so that was another tedious step that I was able to skip.  Finally, I substituted arrowroot for the flour to make the beurre manié.  With that, the recipe is gluten free!

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Gluten Free Banana Bread

Gluten Free Banana Bread was one of my very first posts when I started this blog in 2018.  After 8 years, it was definitely in need of an update.  Not only am I a better photographer, but I also like to think I’m a better baker. 😉

Looking back at life before my Celiac diagnosis, making a quick bread was so second nature to me.  I could throw one together without a recipe!

Today things are different of course, but I still love a good quick bread and there are now some very high-quality, gluten free all-purpose flour blends to work with.

I promise, this moist, gluten free loaf will make you smile.  It is SO good and best of all it tastes just like a classic banana bread.

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Ingredients:

  • 260 g. gluten free all-purpose flour (2 cups)
  • 2 tsp. xanthan gum (omit if your flour already contains)
  • 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 room temperature 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 (1.25 lb.) with parchment paper (do this, you’ll thank me later).

Whisk together the dry ingredients, 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 out the finished loaf without tipping the pan over and guarantees that your loaf won’t stick to the bottom of the pan.

♫ In my original recipe, I used 3/4 cup white rice flour, 1/2 cup sorghum flour, 1/2 cup cornstarch, 1/4 cup potato starch and 2 tsp. xanthan gum.  If you want to make your own flour blend, be sure to use superfine white rice flour for texture that is moist and not gritty.

Originally posted 04/16/2015       Updated 02/12/2026   

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