Category: Comfort Food

Gluten Free Blueberry French Toast Casserole

French Toast Casserole is my favorite thing to make for brunch.  I have been making some version of this dish for years, even before my Celiac diagnosis.  This Easter, I decided to change it up with a blueberry cream cheese filling and it was so delicious!  Just prep the night before and bake in the morning, a real time saver when you are having company!

This post contains affiliate links.

At the heart of the recipe are those sweet, enriched bread cubes, but don’t use any old gluten free bread.  Ingredients matter, and that cardboard loaf you got at the supermarket is not going to do this casserole justice!

A recipe within a recipe…

The secret to this dish is my Gluten Free Millet Bread.  I make this bread specifically for French toast and it is amazing!  Bake it two days before, and you will have more than enough for this French Toast Casserole.

If you are going to buy the bread, choose a good quality gluten free enriched loaf, like a brioche or challah.  But I do hope you will give this Millet Bread a try, I promise you will not be disappointed!

Ingredients:

  • 9 slices gluten free millet bread, cut into cubes
  • 8 oz. cream cheese, softened
  • 4 oz. vanilla Greek yogurt
  • 1 cup fresh blueberries, divided use
  • 9 large eggs
  • 1-1/2 cups 1% milk
  • 3/4 tsp. vanilla extract
  • 1/4 cup real maple syrup
  • pinch of nutmeg and cardamom
  • powdered sugar, for dusting

Preparation:

Two days before, bake the Millet Bread.  Cool completely on a rack and store it at room temperature for 24 hours in a plastic bag.

The night before, coat a 2-quart square glass baking dish with cooking spray.  Spread half of the bread cubes in an even layer.

Mash the softened cream cheese and vanilla yogurt together with a fork until well blended.

Distribute the cream cheese mixture evenly over the bread cubes, like this.

Top with 3/4 cup of the blueberries.

Finish with the remaining bread cubes.  Whisk together the eggs, milk, vanilla extract, maple syrup, nutmeg and cardamom.  Pour the egg mixture over the casserole and press down with a spatula to be sure all of the bread cubes are moistened.

Cover tightly with foil, be sure to mist the foil with cooking spray so it doesn’t stick.  Refrigerate overnight.

In the morning, take the casserole out of the refrigerator at least 1/2 hour before baking (so the dish doesn’t shatter in the oven).  Preheat the oven to 350º.

Bake for 30 minutes covered, then carefully use tongs to remove the foil and continue baking for an additional 30-45 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and keep warm until ready to serve.  Top with 1/4 cup fresh blueberries and dust liberally with powdered sugar.

This beautiful casserole is dense and filling.  And with that sweet blueberry cream cheese filling, it’s almost like eating dessert!

I served it with maple syrup, but honestly it doesn’t need anything additional.  We had a little left over, and it was just as good the next day!

Notes ♪♫ Would you be surprised to know that the inspiration for this dish came from Allrecipes? And the original casserole was not gluten free?  In many cases, changing one or two ingredients is all you need to convert a recipe to gluten free.  So don’t hesitate to check out traditional recipes and make substitutions.  Always check labels for gluten containing ingredients.  In this recipe, pay particular attention to the cream cheese, yogurt and powdered sugar as some may contain gluten while others do not.

Print This Post Print This Post

Hasselback Chicken Breast

How many times a week do you cook chicken?  If you’re like me, it’s at least once every few days.  In fact, I have dozens of recipes on this blog that are made with chicken!  Fried, baked, broiled, grilled.  Chicken soup, chicken pasta, chicken pizza.  And this.

The inspiration for today’s recipe was of course the Hasselback potato.  With bacon and colorful veggies tucked into the fanned-out chicken cutlets, it makes quite the fun and impressive presentation!

Dinner for 2 (they are quite filling, and you may want to save half for lunch the next day!)

This post contains affiliate links.

Ingredients:

  • 2 boneless chicken breasts, 8 oz. each
  • 1/4 sweet onion, sliced thin
  • 4 mushrooms, sliced thin
  • 1/4 red bell pepper, sliced thin
  • 2 slices of bacon, cut into 1″ pieces
  • olive oil
  • gluten free Italian seasoning
  • grated Parmesan cheese
  • cooking spray
  • salt and pepper to taste

Preparation:

Preheat the oven to 400º.  Line a baking sheet with foil and mist with cooking spray.  Cut the veggies into uniform thin slices or ribbons.

Arrange the chicken breasts on the prepared baking sheet and cut horizontal slits about 3/4 inch apart, be careful not to cut all the way through.  Brush with olive oil and sprinkle with Italian seasoning.

Into each pocket, place one slice of onion, 1 slice of mushroom, 1 piece of bacon and 1 slice of bell pepper.  Press down gently to secure them in place.

Drizzle with a bit more olive oil and sprinkle liberally with Parmesan cheese.

And that’s it!  Now just bake for 25 minutes at 400º.

Come closer, take a look!  Can you smell it?  It was absolutely delicious!

Notes ♪♫ I tried this recipe a couple of ways.  On my first attempt I cooked the veggies before stuffing the chicken.  It turned out ok, but I found the chicken was far more tender and juicier when the veggies and bacon were not cooked in advance.

Print This Post Print This Post

 

Gluten Free Sausage and Hash Brown Casserole

Breakfast casseroles are my go-to for morning entertaining or a light dinner.  Easy and convenient, this recipe is the perfect size for a small gathering, but you can double it for larger families (or bigger appetites).  Gluten free with no oddball ingredients to purchase, just prep the night before and bake in the morning!

9 servings

This post contains affiliate links.

Ingredients:

I love that you can vary the ingredients and have something a little different each time.  Today I’m using a mild Italian chicken sausage, but you can sub a spicier sausage, ham or bacon.  Shredded hash brown potatoes will give you a smoother consistency, or use the cubed for more definition.  Cheddar is a classic choice for this casserole, but any cheese will work.  I used my favorite, gruyere.  Colorful veggies like bell pepper and broccoli can be added, but be sure to cook them in advance to remove some of their moisture.  With extra veggies you may need to extend the cook time.

Ingredients…

  • 12 oz. hash brown potatoes, shredded or cubed
  • 9 oz. gluten free Italian chicken sausage, or use your favorite
  • 1 tsp. olive oil
  • 3/4 cup shredded gruyere cheese, or use cheddar
  • 7 large eggs
  • 1 cup milk (I used 2%)
  • 1 tsp. gluten free breakfast sausage seasoning or seasoned salt
  • paprika
  • cooking spray

Preparation:

Coarsely chop the sausage, or pulse in an electric chopper.

Heat 1 tsp. olive oil in a nonstick skillet and brown the sausage.  Set aside to cool.

Combine the hash browns and sausage with half of the cheese and mix thoroughly.

Beat the eggs with the milk and seasoning.

Mist an 8 x 8″ square glass baking dish with cooking spray.  Spread the potato and sausage mixture evenly in the dish and pour the egg mixture over everything.  Top with the remaining cheese and sprinkle with paprika.

Cover tightly with foil and be sure to mist the foil with cooking spray first to prevent sticking.  Refrigerate overnight.

In the morning, take the dish out of the refrigerator at least one-half hour before baking (so the glass doesn’t crack).  Preheat the oven to 350º.  Remove the foil and bake for 1 hour.  If needed, bake for an additional 10-15 minutes.  Note, other items baking at the same time will lengthen the cook time.

The casserole will be golden brown with the sides pulling away from the baking dish.  Check the center with a toothpick, it should come out dry.

This casserole is a complete meal, but you can serve it with a nice fruit salad, bacon or ham.  Don’t fight over the corners!

Notes ♪♫ Frozen hash brown potatoes are a great convenience, but always check the label for gluten containing ingredients, especially if they are seasoned.  Today there are so many options for gluten free sausage, ham and bacon.  You should have no problem finding one that your family will enjoy.  Always be careful with spice blends and grate your own cheese for best flavor and no unwanted additives.

Print This Post Print This Post

 

Gluten Free Chicken Parmesan

At the beginning of my gluten free journey, one of my first successful home cooked meals was a personal favorite of mine, Chicken Parmesan.  I am Italian so this was a big deal!  In this post, I’ll show you how with just 2 ingredient swaps I made a gluten free adaptation of this classic comfort food that tastes just like the one you remember!

Serving size, 1-2 cutlets per person

This post contains affiliate links.

Ingredients:

  • thin sliced boneless chicken breast, 6 oz. per serving
  • white rice flour
  • 1 egg + 1 tbsp. water
  • Tuscan seasoning
  • gluten free seasoned Italian breadcrumbs (I recommend Aleia’s)
  • olive oil
  • marinara sauce, jar or homemade
  • shredded cheese (mozzarella, parmesan, fontina, gruyere)
  • Italian parsley for garnish

Preparation:

To save time, I bought thin sliced chicken breast.  For thicker cuts, you will need to place the chicken between 2 sheets of plastic wrap and pound to 1/2″ thickness with a meat mallet.  Cut into 6 oz. serving portions.

Before you get started with the chicken, preheat the oven to 350º.  Stir together a small batch of marinara sauce.  I used a 29 oz. can of tomatoes, 3/4 cup diced onion, 1 minced garlic clove, 1 tsp. brown sugar, 2 tsp. basil and 1 tsp. oregano.  You can of course just warm up some jar sauce (I won’t tell 😉 ).

Set up 3 breading trays, one with rice flour, one with the beaten egg + water, and one with gluten free breadcrumbs.  Sprinkle the rice flour and egg with seasoning.

Heat 2 tbsp. olive oil in a large non-stick skillet.  Pat each piece of chicken in the seasoned flour.  Next, dip the floured chicken in the egg, shaking off the excess.  Finally, roll in the breadcrumbs, turning to coat both sides.

Cook the chicken 3 minutes per side, until nicely browned.

Don’t crowd the chicken in the pan, if necessary, cook it in 2 batches.

The chicken does not need to be cooked through at this point, it will finish in the oven.  Transfer the browned cutlets to a baking sheet.

Top each piece with a ladle (~1/4 cup) of marinara and shredded cheese.  While mozzarella is traditionally used in this recipe, you can use any cheese you prefer.  I love gruyere or fontina cheese, for their mild flavor and superior melting characteristics.

Finish in the oven for 15-20 minutes or until the cheese is melted.

Garnish with parsley and serve with your favorite gluten free pasta.

I made Jovial Caserecce brown rice pasta, and it was delicious!  Confession, all the while I was cooking, I had my eye on the biggest piece of chicken, and I finished every bite!

When I made this for company, no one knew it was gluten free.  Mum’s the word!

Notes ♪♫ Plain white rice flour works better than gluten free all purpose flour in this recipe.  Don’t use a flour blend that contains gum, as the breading may turn out soggy.  Also, some prepared sauces, seasoning mixes and even grated cheese may contain hidden gluten, always check the ingredient labels!

Print This Post Print This Post

Gluten Free Air Fryer Fish and Chips

I hadn’t had Fish and Chips in over 5 years!  The last time was long before my Celiac diagnosis, and even back then I didn’t order it often, because of how miserable I would feel afterward.  At the time I just thought that fried food didn’t agree with me.  Who knew?

Today, along with being gluten free, I still avoid fried food.  So, I never imagined I would be enjoying Fish and Chips again.

But never say never…

Enter the air fryer.

I’ve had my air fryer for a while now (best gift ever!) and have been obsessed with making fries, practicing over and over until I got the cook time and temperature just right.  In my air fryer, 25 minutes at 400º seems to be the sweet spot.  The size of the potato, thickness of the fries, and other food being cooked at the same time will all affect the results.  The fries need to be spread out evenly with plenty of space to get crispy on the outside.

Once I got my fries perfected, Fish and Chips just seemed like the next challenge.  After looking at a few traditional recipes I was able to make a gluten free version and it came out so good!  For the breading, do not use all-purpose gluten free flour.  Most of these flour blends are formulated for baking and contain starches and gums that can make your breading soggy.  In this recipe I used Bob’s Red Mill white rice flour and Gillian’s original gluten free breadcrumbs.  Rice flour is far less expensive than all purpose and gets the job done.

Dinner for two

This post contains affiliate links.

Ingredients:

For the Fish:
For the Chips:

Preparation:

I used a russet potato and left the skin on for better texture and nutrition.  Wash the potato and dry completely.  Slice into 1/3″ rounds, then cut into 1/2″ pieces.

Toss with 1 tbsp. olive oil, seasoned salt and a sprinkle of paprika.

Preheat the air fryer for 5 minutes at 400º.  Mist 2 trays with cooking spray and divide the potatoes between the two.  I found that using 2 trays gives a better result, as the potatoes can be spread farther apart in an even layer.  Place trays on the top 2 shelves of the air fryer and set it for 25 minutes at 400º.

While the chips are getting started prepare the fish.  You want a thick, firm white fish for this recipe.  Cod or haddock are the usual choices but today I got this beautiful Sablefish on sale.

Set up 3 breading trays with the rice flour, beaten egg + water, and breadcrumbs.  Season each with Old Bay.

Cut the fish into 4 pieces and remove the skin with a sharp knife.

Spray the air fryer tray with cooking spray.  Dip each piece of fish in the flour, then into the egg, shaking off the excess.  Next roll in the breadcrumbs and place on the rack.  Repeat with all 4 pieces.

When the fries have cooked for 10 minutes turn them over and move the trays to the bottom 2 racks.  Mist the fish lightly with cooking spray and place it on the top rack.

Continue cooking 15 minutes longer, turning the fish halfway through.  When you turn the fish over, mist the top with cooking spray.   Keep an eye on the fries and watch that they don’t burn.

The fries (or chips) are perfect.  I mean, just look at them!

And here is the fish.  Light and crispy on the outside, moist and flaky on the inside.

The sablefish was amazing, I don’t know if I’ll be able to find it again at a reasonable price, but I will be on the lookout.  As mentioned before, this recipe will most certainly work with cod or any firm, white fish.

This was one of my favorite air fryer meals to date.  I will be making it over and over again!

Notes ♪♫ All air fryers are different.  Cook times given in this post are what works for me and should be used as a guide.  My air fryer is a shelf style (oven style with shelves and rotisserie).  If yours is a basket style, you will need to cook the fish and chips separately.  Cook the potatoes first as they take longer, and keep warm while you do the fish.  When the fish is ready you can reheat the fries for a minute or two.

Print This Post Print This Post

Air Fryer Rotisserie Pork Loin Roast

How lucky am I?  I got an air fryer for Christmas, and I’ve been using it quite a bit these days!  Trying all my favorite recipes and experimenting with timing and temperature, keeping notes on what works and what doesn’t.  Yes, I’ve been busy, and while I am far from being an expert with this newest kitchen gadget, I am excited to learn everything that it can do!

Pork Loin Roast

This simple Pork Loin was one of my first and best efforts to date!  If you have followed me for a while, you know that a either a pork loin or tenderloin roast is one of my go-to menu choices for holidays and family meals.  With its simple preparation, it allows me more time for side dishes or just enjoying time with guests!  Check out this Easy Pork Tenderloin Roast wrapped in prosciutto, an easy main course that I have made many times!

Today’s recipe was adapted from another family favorite, my Apple Glazed Pork Tenderloin.  I had always baked it in the oven but was curious to see how it would turn out in the air fryer.

This post contains affiliate links.

I bought a 3 lb. pork loin roast and cut it in half, which is plenty for two people and just the right size for the Air Fryer.  Like my original recipe, I made a simple basting sauce from apple juice concentrate, ketchup and honey. I inserted the roast onto the rotisserie spit and tied it with twine to help keep its shape.  Basted once before cooking and again halfway through.

The verdict, amazing!  I have never had a pork roast come out so juicy.

Ingredients:

  • 1-1/2 lb. pork loin roast
  • 6 oz. frozen apple juice concentrate (half can)
  • 1 tbsp. ketchup
  • 1 tbsp. honey
  • pinch of thyme and red pepper flakes (optional)

Preparation:

Whisk the apple juice concentrate, ketchup, honey, thyme and red pepper flakes in a small saucepan and simmer to thicken.

Insert the rotisserie spit through the center of the roast and secure the ends with clips.  Tie the roast with cooking twine every 2″.

Pour some of the marinade into a separate bowl for basting and reserve the rest for the table.  Brush the roast liberally and place it in the air fryer.

Cook for 40 minutes at 370º, basting again halfway through.  Start checking the internal temperature at 30 minutes.

When the internal temperature reaches 140º remove to a plate or cutting board and let it rest for at least 5 minutes.

Carefully remove the clips and slide the roast off the rotisserie spit.  Slice and serve with reserved apple glaze.

Notes ♪♫ This Air Fryer Pork Loin was so moist and juicy, much better than cooked in a conventional oven.  I experimented with the apple-based marinade vs. a dry rub and the marinade was most definitely the winner.  A 1.5 lb. roast was cooked perfectly at 370º for 40 minutes, so you will need to adjust the time for a larger or smaller cut.  A meat thermometer is the best way to check.  And don’t forget to let the meat rest before slicing, so it will retain the juices!

Print This Post Print This Post 

Oven Roasted Chicken Leg Quarters

You are going to love this easy roast chicken dinner.  Leg quarters are an inexpensive option and provide a hefty portion for big appetites (we ate half for dinner and saved the rest for lunch the next day).  For this preparation, I sear the leg quarters in olive oil then finish in the oven using a roasting pan with rack.  The result, moist juicy meat with a crispy skin!

Tip  **Place onion slices under chicken to keep it from sticking to a roasting rack, this works on the grill as well**

Dinner for 2

This post contains affiliate links.

Ingredients:

Preparation:

Preheat the oven to 325º.  Cut the onion into 4 thick slices.  Heat a stainless steel skillet with olive oil and place the leg quarters skin side down for several minutes to get some color.  Don’t crowd the pan, brown the leg quarters one at a time if needed.

Set up a roasting pan with rack.  Mist the rack with cooking spray and arrange the onion slices, 2 on each side.  Lay chicken over the onion slices and sprinkle generously with seasoning of choice, then paprika.

Insert a meat thermometer into the chicken.  Bake for 1-1/2 hours, or until the internal temperature reaches 170º.

I served it with oven fries and green beans.  An excellent meal!

Notes: ♪♫  The roasting pan you see in this post belonged to my mother.  Never used, it passed down to me and decades later it became a part of my kitchen collection.  Although I could not locate this exact model, here is a similar style pan that you can purchase.

Print This Post Print This Post

Basic Fried Rice, Gluten Free and Lower Sodium

I have shared so many of my Asian inspired meals here on the blog and I know you love them as much as I do!  Today though, I thought I would focus on a basic recipe for fried rice that you can make at home with common pantry staples.  This is an easy preparation that is both gluten free and lower in sodium.  I did not add meat, but you can choose (just like in your takeout menu), to add chicken, shrimp, pork, beef, etc… whatever you like to make it a complete meal.

Why make it at home?  You control the salt, you control the fat, and you will be absolutely certain that it’s gluten free!

Cheat some of the prep work by using frozen veggies, like mixed peas and carrots.  Or, use up bits of leftover veggies from other meals, just chop them into small pieces and throw them in.  Get fancy and add canned water chestnuts or bean sprouts!

If you’re making this after a long day at work, it’s nice to be a step ahead in your prep, so cook your rice the day before!  In fact, this recipe works best when the rice is cooked ahead of time and refrigerated.

Ingredients:

Preparation:

A large, nonstick skillet is my first choice for stir fry dishes.  You may think a 14″ skillet is too large for your needs but having that extra surface area is great when you want to spread out your ingredients in the pan.

Make ahead steps: Cook the rice ahead of time, cool and refrigerate.  If using frozen vegetables, take them out to defrost.  Toast the sesame seeds in a small, nonstick sauce pan and set them aside for garnish.

Heat a large, nonstick skillet with cooking spray.  Scramble the egg and break it up with a spatula.

Set the egg aside and wipe the pan clean.

Mist the skillet with cooking spray and add 1 tbsp. olive oil, 1 tsp. sesame oil and 1 tbsp. coconut aminos.  Add the veggies, and sprinkle with the garlic and ginger.  Cook for 5 minutes over medium low heat, stirring frequently.

Add a little more sesame oil and coconut aminos, then stir in the cooked rice.  Cook 1 minute to heat through, then add back the scrambled egg.  Add a little more oil and coconut aminos.

Toss well to incorporate, and transfer to a serving bowl.  Garnish with toasted sesame seeds.

Notes ♪♫ I used coconut aminos in this recipe instead of soy sauce.  It is gluten free and much lower in sodium than tamari or gluten free soy sauce.  You can use any of these, or a combination to suit your taste and dietary needs.

 

Print This Post Print This Post

Gluten Free Spiced Applesauce Loaf

Don’t wait for apple season to make this delicious, Spiced Applesauce Loaf!  It’s perfect for coffee breaks, brunches, and snacks.  It would be lovely to take along when visiting a friend or neighbor.  So easy to prepare, and everyone will love it, kids and adults alike.

First, check out the ingredient list.  You probably have most of these items right in your pantry!  Then, in addition to being gluten free I also give you some options to lower the sugar and sodium, as I know many of you have these additional restrictions.

This post contains affiliate links.

Dry Ingredients:

Wet Ingredients:

 Preparation:

Whisk together all of the dry ingredients.  Combine the wet ingredients in the bowl of a stand mixer with the paddle attachment and beat until smooth.  Add the dry ingredients to the wet and blend together just until moistened.

Line an 8″ loaf pan with parchment and scrape the batter into the pan.

Bake for 1 hour at 350°.  When it’s done, the loaf will have risen almost to the rim of the pan and the top will crack.  If you’re not sure it’s done, check with a toothpick in the center of the loaf.

Cool in the pan for 1/2 hour, then grasp both sides of the parchment and lift the loaf onto a cooling rack.

Carefully remove the parchment and continue cooling to room temperature.  Try to resist cutting into it right away, to minimize crumbling.

You could dust the top with confectioners’ sugar, or drizzle with a simple icing.  Honestly though, this cake is so moist and delicious it really needs no other adornment.  Slice with a serrated knife and arrange on a serving dish.

Look at that nice moist crumb!  You’ll have to take it from me, it tastes great!

Notes ♪♫ I have always loved quick breads.  This is an old recipe of mine that I converted to gluten free.  For muffins and quick breads, I use and recommend Better Batter Original Blend gluten free flour.  When you shop Better Batter, be sure to use my code MGFC30 at checkout for 30% off full price!

Print This Post Print This Post

 

Gluten Free Pasta e Fagioli

Today I’m making Pasta e Fagioli, a favorite on the menu of Italian restaurants everywhere.  Of course, for those of us with Celiac disease, ordering any type of soup at a restaurant is not an option, or at best a roll of the dice.  Luckily, most soups are easy to recreate at home!  Especially when most of the ingredients are naturally gluten free, just be sure and check the labels!  And as I always say, don’t shy away from cooking with beans.  The Navy beans that I used in this soup are especially easy to work with and always turn out great.  You can of course use canned beans, I won’t tell!

8 – 10 Servings

This post contains affiliate links.

Ingredients:

  • 1 cup (dry) Navy beans
  • 2 gluten free Italian sausage links
  • 3/4 cup sweet onion, finely chopped
  • 3/4 cup celery, finely chopped
  • 3/4 cup carrot, finely chopped
  • 4 garlic cloves, minced
  • 2-3 tbsp. olive oil
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. sage
  • 1/2 tsp. thyme
  • 1/2 cup white wine (optional but good)
  • 1 can (14.5 oz.) gluten free diced tomatoes, pulsed in chopper
  • 3 cups gluten free beef stock
  • 1-1/2 cups gluten free chicken stock
  • 1 cup gluten free Ditalini pasta

Preparation:

Start the soup the night before, by soaking the navy beans overnight. Always look them over for any foreign material (i.e. errant grains that may sneak in or even a pebble!).  I also rinse them in a colander under cold water to minimize any trace gluten residue, then place in a small sauce pan with cold water, cover and let them stand until morning.  The next day, drain and rinse again, then return to a clean pot.

Add cold water, cover and place on a very low simmer for 2 hours.

Next, get the other ingredients ready.  We’ll be making a Soffritto (a flavor base composed of sautéed carrots, celery, and onion that forms the foundation of so many Italian recipes), so the veggies need to be finely minced.  I used my electric chopper to make the prep work super fast and easy.

I used about 1/2 of a medium sweet onion, 3 med stalks of celery and 1 large carrot.  You will have about 3/4 cup of each, don’t worry, it doesn’t have to be precise 😉  Mince the garlic and set aside.

In a stock pot or Dutch oven, heat 2 tbsp. of olive oil.  Remove casings from the sausage and add to the pot.  I used Open Nature Italian Chicken Sausage.  Brown the sausage then cut into pieces and continue cooking through, about 3 minutes.

Remove sausage from the pan, reserving any leftover oil.  Cool slightly and add to the chopper.  Pulse a few times to break up the meat.

In the same pan, add another tbsp. of olive oil and 1/4 tsp. red pepper flakes.  Stir 30 seconds to intensify their flavor.

Next add the minced garlic, stir and cook for 1 minute.

Now add the carrots, celery and onion to make the Soffritto.  Stir frequently for 2 minutes, you will see the veggies begin to break down and release their liquid.

Add back the chopped sausage along with the white wine (if using).  Stir together and cook 2 minutes.

Place the diced tomatoes in the chopper and pulse a few times.  Stir the tomatoes into the pot, along with the beef stock, chicken stock, sage and thyme.

Add the drained, cooked beans.  Cover and simmer on low heat for 45-60 minutes.

Finally, cook the Ditalini separately in salted water, drain and add to the soup.  (Note, you may see recipes where the pasta is cooked directly in the soup, but I find that gluten free pasta works best when cooked separately.)

Garnish with parsley and serve with grated cheese (optional) and a thick slice of gluten free bread.

Notes ♪♫ I was especially happy to find Le Veneziane Gluten Free Ditalini pasta, traditionally used in this soup.  You can use any small, gluten free pasta or break up any gluten free pasta into small pieces.

Print This Post Print This Post