Category: Comfort Food

Gluten Free Pane Bianco

Pane Bianco!

Have you seen this bread before?  Pane Bianco first appeared in the King Arthur catalog around 2018.  At the time, I had recently been diagnosed with Celiac Disease, and the thought of making breads like this seemed impossible!

I saved the recipe though, and as I was going through old folders recently, there it was.  That was the moment I decided to make a gluten free version of this gorgeous bread!

Pane Bianco literally translates to “White Bread”.  That sounds oh so dull and ordinary, when this eye-catcher of a loaf is anything but.  The S-shape looks so fancy, with the scored dough revealing a filling of sundried tomatoes, garlic, cheese and basil.  It’s a stunner as it opens up during baking, and don’t get me started on the aroma!

This post contains affiliate links.

Think you can’t roll and shape gluten free dough like this?  It’s all in the flour blend, and you can probably guess that for my gluten free makeover, I used Better Batter.  My personal favorite is their Artisan blend, but either that or their new Bread flour are great choices for this recipe.

Sometimes when I can’t decide I use some of each!  For this bake I used a 50/50 combination of the Artisan blend and Bread flour.  I’ve done some experimenting with this combination, and I just love the flavor and texture.  You can use 360 g. of either flour, or a blend like I did.

Better Batter flour now has limited edition 1 lb. size bags of their Bread Flour and Artisan Blend.  So, if you wanted to try this recipe the way I made it you don’t have to make a big commitment.  Just grab yourself a 1-pound bag of each and bake along with me!

Use my promo code MGFC30 at checkout and get 30% off full price on your purchase at Better Batter!

Ingredients:

Preparation:

Whisk together the flours, yeast and salt.  In the bowl of a stand mixer, combine the egg, milk, water and olive oil.  Add the flour mixture to the wet ingredients and mix for 5 minutes with the paddle attachment to form the dough.  Place the dough in an oiled bowl and let it rise for 45 minutes.  It may not double and that’s ok.

Measure a 2 ft. sheet of parchment paper.  Roll the dough out into a rectangle shape, approximately 22″ x 8″.

Spread with the sundried tomatoes, garlic, cheese and basil (I could not get fresh basil this time of year, so I used Italian parsley).  Go easy on the filling, don’t add too much or the bread will be wet.

Using the parchment to assist you, roll the dough into a log.

Pinch the edges together and if they don’t seal use a fork to smooth out the seam.

Place the roll seam side down on the parchment.  Use kitchen shears to cut down the center from one end to another, leaving 1/2″ on each end.

Carefully twist the dough into an S shape and tuck the ends underneath like this.  Go slowly, so the dough doesn’t break (just pinch together if it does).  Slide the loaf onto a baking sheet, cover with plastic wrap and let it rise for 45 minutes.  Preheat the oven to 350º.

Bake for 45 minutes or until the internal temperature reaches 200º (check with a thermometer).  Remove from the oven and brush with melted butter.

Cool slightly then slice and serve warm.  This is one of those breads you do not want to wait on.  That cheesy filling!  Leftovers can be reheated in the microwave or toaster (try these toaster bags!).

You can store the loaf at room temperature for up to a day, then freeze the leftovers.

Notes ♪♫ The original recipe for Pane Bianco appeared here on the King Arthur website.  Better Batter recommends that when adapting gluten bread recipes with their flour, you should increase the liquid ingredients by 50%.  My gluten free adaptation includes this adjustment.

[print_link]

 

 

Gluten Free Escarole Bean Soup

Escarole and Beans are a classic Italian combo, and this easy to prepare soup is just bursting with flavor thanks to the addition of Italian sausage.

I was nursing a sore shoulder while I made this, so instead of my usual hand dice I used an electric chopper.  It turned out to be quite the time saver, and the coarse mince gave the soup a lot of body.  To speed things up even more, I took a shortcut and used canned beans.

This was one delicious soup!  I made a big pot and shared with a neighbor, and it got rave reviews!  Rumor has it that this soup will cure the common cold but far be it from me to make medical claims! 😉

6-8 servings

This post contains affiliate links.

Ingredients:

Preparation:

I used a 5-quart Dutch oven, large enough for a generous pot of soup.  Begin by prepping the veggies.  Mince the garlic, then give the carrots, celery and onion a few pulses in an electric chopper.

Cut the sausage links into 4 pieces and brown them in the pot.

Remove the sausage, transfer to the electric chopper and pulse a few times to break it up.  Leave any oil from the sausage in the pan and add 1 tbsp. olive oil.  Add the red pepper flakes and garlic, stir and cook for 30 seconds.  Don’t walk away, the garlic can burn very quickly!

Next add all of the veggies to the pan.  Stir and cook for 1-2 minutes longer then add back the sausage.

Stir in the beef broth, chicken broth, sage and thyme.  Cover and simmer 30 minutes.  Drain and rinse 2 cans of navy beans.  Rinse the escarole leaves thoroughly and tear them into 2-3″ pieces.

Stir the beans and escarole into the soup.  Don’t worry, it will cook down!

Cover and simmer on low for another 20 minutes.  Taste for seasoning and add salt if needed.  Garnish with fresh parsley and serve with gluten free crackers and/or grated cheese.

Notes ♪♫ Watch ingredient labels on beans and broth.  I used Goya navy beans, and Swanson beef and chicken broth.  All were labeled gluten free.  If you are limiting sodium, choose unsalted beans and broth, the sausage will have enough salt to flavor the soup.

[print_link]

 

Hoisin Pork Tenderloin with Fried Rice

One of the things I miss most since my Celiac diagnosis is Chinese takeout.  Oh, how I loved those noodles, veggies and fried rice!

At first glance you might think that many of these dishes are gluten free, but did you know that soy sauce contains gluten?  It’s true, traditional soy sauce is fermented with wheat, so it is off limits on the gluten free diet.

Fortunately, there are gluten free alternatives.  For my Asian inspired dishes, I often use San-J Tamari in place of regular soy sauce.  It’s brewed with soybeans and no wheat.

For those who need to be mindful of salt intake, Coconut Aminos can be a lower sodium alternative to gluten free soy sauce or tamari.  It has that umami flavor profile, but with less salt.

Another favorite condiment, Hoisin Sauce can also be found in the Asian aisle in most markets.  It’s sweeter and much thicker than soy sauce and can be used for glazing and dipping.  In this recipe, I use all of these condiments to create a sweet and savory flavor profile.

I was featured at the senior salon pit stop

This post contains affiliate links.

4 servings

Ingredients:

  • 1 cup uncooked long grain white rice
  • 2 cups water
  • 1/2 tsp. salt
  • 14.4 oz. bag frozen stir fry vegetables (or fresh veggie combo of your choice)
  • 1 lb. pork tenderloin
  • salt and pepper
  • garlic powder
  • ginger powder
  • 1 egg
  • 1 tbsp. water
  • olive oil
  • sesame oil
  • cooking spray
  • gluten free Hoisin sauce
  • gluten free Tamari, or Coconut Aminos
  • fresh scallions for garnish
  • sesame seeds for garnish

Preparation:

Cook the rice according to package directions and set aside to cool.  This step can be done ahead, in fact the rice works better in this recipe if it has been cooked in advance and refrigerated.

While the rice cooks, prep all the vegetables.  Using a frozen stir fry blend like this one is a real time saver.

I did think the veggies were a bit large for fried rice, so I cut them into smaller pieces.  Season the veggies with salt and pepper to taste.  Sprinkle with garlic and ginger powder and leave them out to defrost.

Preheat the oven to 375º.  Arrange the tenderloin on a foil lined baking sheet.  Sprinkle both sides with salt, pepper, garlic powder and ginger.

Insert an oven safe thermometer in the thickest part of the tenderloin and roast until it reaches 120º.  Brush the roast with hoisin sauce and return to the oven until the internal temperature reaches 140º.  When the meat is done, let it rest for 10 minutes.

For the rice, heat a large nonstick skillet over medium low and mist with cooking spray (I like Bertolli because it doesn’t damage my nonstick pans).  Whisk the egg with 1 tbsp. water and scramble.  Crumble the egg and set aside.

Next, add a little olive oil to the skillet with the veggies.  Drizzle with just a little sesame oil, and sprinkle salt, pepper, garlic and ginger.  When cooked through, add a few shakes of Tamari or Coconut Aminos.

Add the cooked rice and egg back to the skillet, with more sesame oil, Tamari and/or coconut aminos.  The amount you add is up to you, just taste as you go.

To plate, transfer the fried rice to a serving dish.  Slice the tenderloin and arrange it over the rice.  Drizzle hoisin sauce over the pork, and garnish with scallions and sesame seeds.

This Asian inspired dish is better than any restaurant! It has all the flavors that you have been missing, minus the gluten!  Everyone in your family will love it!

Notes ♪♫ Gluten free Asian condiments can be found in most markets and online.  Some of my favorite brands are San J, Sun Luck, and Coconut Secret.  Always look for the gluten free label, as some brands will have both a regular and gluten free version of the same product.

Originally posted 10/21/2019   *   Updated and rephotographed 11/20/2024

Millet and Buckwheat Toasting Bread

Millet Buckwheat Toasting Bread

I have been a home bread baker for many years, and despite a Celiac diagnosis in 2017 I continue to experiment with different recipes, always looking for that gluten free loaf that will make me smile.

This hearty toasting bread is made with whole grains and seeds that give it great texture.  It is full of flavor, fiber and nutrition, a welcome change from typical gluten free store breads made with refined flour.

The recipe is somewhat involved, and I get that it’s not for everyone.  But for all who want to give it a try, I have broken it down into small steps that are easy to follow.  The ingredients are bulleted, so you can easily look all the way through and see what you need.  I also provide a complete ingredient checklist at the end of the recipe, which can be printed and used as a shopping list.

This post contains affiliate links

You might be interested to know that I used a grain mill in this recipe.  I like to buy millet and buckwheat in whole form and mill them at home when I need flour.  Since this bread contains millet and buckwheat in both whole and flour form, I only need to stock the grain.

Adapted from a recipe by Ellen Brown, yield 1 loaf

*Contains Oats – see notes

Step 1 Mill (see Notes at bottom)

Mill the following grains on the finest setting.  You may have to add in a few more grams of each to end up with the finished weight in flour.  If you don’t have a grain mill don’t worry!  Just measure the exact weight in millet and buckwheat flour.

  • 120 g. millet
  • 45 g. buckwheat

Read more about how I use my grain mill in gluten free baking.

————————————

Step 2 Soak

Boil water.  Add the following whole grains (not flour), cover and remove from heat.  Soak for at least 10 minutes or until you are ready with the other ingredients.

————————————-

Step 3 Proof the yeast

Grind Chia seeds in a coffee grinder.  Combine with the following in a small bowl and proof for 10 minutes.

  • 1 tbsp. Chia seeds, ground
  • 2-¼ tsp. Instant yeast
  • 6 tbsp. Warm water
  • 2 tsp. Honey

————————————-

Step 4 Whisk together Dry Ingredients

  • Milled flours from Step 1
  • 45 g. cornstarch
  • 65 g. potato starch
  • 47 g. tapioca starch
  • 32 g. gluten free cornmeal
  • ½ tsp. Xanthan gum
  • ½ tsp. Salt
  • 2 tbsp. Sesame seeds
  • ¼ cup gluten free rolled oats *(omit if avoiding oats – see notes)

————————————-

Step 5 Whisk together Wet Ingredients

  • Soaked grains from Step 2, drained and rinsed in cool water (so it doesn’t kill the yeast)
  • Proofed yeast mixture from Step 3
  • ¼ cup honey
  • 100 ml. Warm water (about 6 tbsp.)

————————————-

Step 6 Combine

Combine wet (Step 5) and dry (Step 4) ingredients together in the bowl of a stand mixer.  Beat with the paddle attachment for 3 minutes.

————————————–

Step 7 Rise

Line a loaf pan with parchment paper.  Here I’m using a 1 lb. loaf pan.  Having made this loaf many times, I found that this size pan works best.  Transfer the dough into the prepared pan and smooth it out with a spatula that has been dipped in water.  Cover with oiled plastic wrap and let it rise for about an hour.

Ideally, the loaf should rise to the top of the pan.  It doesn’t always happen with a heavy, dense dough like this.  Especially in a chilly kitchen.  I have learned with experience that a proofing box is the way to success.  It took about 50 minutes for the dough to be ready to bake with my proofing box set to 80º.

—————————————

Step 8 Egg Wash

  • 1 egg
  • 1 tbsp. Water
  • 2 tbsp. Pumpkin seeds
  • 2 tbsp. Sunflower seeds

Beat 1 egg with 1 tbsp. warm water and brush the top of the loaf (you won’t need the entire egg, so reserve the rest for breakfast).  Sprinkle the loaf generously with pumpkin and sunflower seeds.

 

—————————————

Step 9 Bake

Preheat the oven to 375°.  Set a pizza stone on the middle oven rack.  Place the loaf in the oven and throw a few ice cubes onto the bottom of the oven to create steam.  Quickly close the door and bake for 40-45 minutes, or until the internal temperature reaches 200°.  Crack the oven door about 1″ during the last 5 minutes of baking, to keep the loaf from deflating.  Note that you will not get a big oven spring with this loaf, this is normal.

—————————————

Step 10 Cool

This is the hardest part of the recipe!  Lift the loaf out of the pan by grasping the parchment paper on either side.  Transfer to a rack and remove the parchment.  Allow the loaf to cool to room temperature before slicing.  Overnight is even better, place it in a plastic bag (after it cools down) and wait until morning to slice.  It smells so good you won’t want to wait.  Do it though, or the bread may be gummy in the middle.

—————————————

 Step 11 Toast it!

This bread was made for toasting!  It is my favorite breakfast bread, and I especially love when the seeds get singed in the toaster.  As with most gluten free breads it is best when eaten immediately.  I always freeze the leftovers in slices that are individually wrapped and stored in a freezer safe bag.  So easy to grab one for breakfast in the morning!

 

FULL INGREDIENT LIST / SHOPPING LIST —> PRINT IT!   Millet Buckwheat Toasting Bread Shopping List

  • ☐ whole millet
  • ☐ whole buckwheat
  • ☐ Instant yeast
  • ☐ Chia seeds, ground
  • ☐ Honey
  • ☐ millet flour
  • ☐ buckwheat flour
  • ☐ cornstarch
  • ☐ potato starch
  • ☐ tapioca starch
  • ☐ gluten free cornmeal
  • ☐ Xanthan gum
  • ☐ Salt
  • ☐ Sesame seeds
  • ☐ certified gluten free purity protocol rolled oats
  • ☐ egg (for the egg wash)
  • ☐ Pumpkin seeds
  • ☐ Sunflower seeds

Notes ♪♫ Whether or not you consume oats is a personal choice.  As a courtesy to my readers, I will identify any recipes that include oats and suggest ingredient substitutes when possible.  I personally use Uncle Crumbles, their oats are gluten free and processed under a purity protocol.

Originally posted 06/30/2019     Rephotographed 10/22/2024

 

[print_link]

Gluten Free Chicken Marsala

This restaurant classic gets a gluten free makeover with just two ingredient swaps!  I can’t remember the last time I made Chicken Marsala.  It’s definitely been on my recipe bucket list though, so on my last trip to the liquor store I picked up a bottle of dry marsala wine.

I was able to get thin sliced chicken breast for this recipe, lucky me, a real time saver!  Each slice weighed about 6 oz.  If you can’t find this, just use a whole breast and cut into 1/2″ slices.

This post contains affiliate links.

Ingredients:

  • thin sliced chicken breast, about 6 oz. per serving
  • olive oil
  • white rice flour
  • 2 tbsp. butter
  • 1/4 cup shallots, sliced
  • 8 oz. package button mushrooms, cleaned and sliced
  • 1 tbsp. fresh minced sage leaves
  • 1/2 cup dry marsala wine (not cooking wine!)
  • 1/3 cup gluten free chicken broth
  • 1/2 cup heavy cream
  • salt and pepper to taste
  • 8 oz. gluten free penne (I used Barilla)
  • Italian parsley for garnish

Preparation:

Once you slice the mushrooms and shallots, this meal comes together quickly, so be sure to have all your ingredients laid out and at the ready.

Heat a large pot of salted water for the pasta.  Dredge the chicken breast in the rice flour, shaking off the excess.

Coat a large nonstick skillet or sauteuse pan, with olive oil, and begin browning the chicken.  Season with salt and pepper.

When the chicken is cooked through (check with a thermometer), remove to a plate.  Cook the pasta to several minutes less than the package directions (it will finish cooking in the sauce.

Add the butter to the pan and stir in the shallots.  Cook for 30 seconds then add the mushrooms and sage.  Season with salt and pepper.

Add the marsala wine to the pan and simmer to reduce by half.

Add the chicken broth and heavy cream and return to a simmer.

Add the chicken back to the pan, along with the pasta.  Toss well and continue cooking for several minutes to warm the chicken through and finish cooking the pasta.

Serve in bowls and garnish with Italian parsley.

Notes ♪♫ Be sure to use REAL marsala wine, not cooking wine.  I picked up a bottle of Nando dry marsala for under $10 and it was excellent in this recipe.  I’m sure I’ll use the rest of it, because this meal was a definite do-over!

[print_link]

Shepherds Pie Au Gratin

I was planning to make Shepherd’s Pie recently and headed out to the store to pick up the ingredients.  Mashed rutabaga is usually my topping of choice for this familiar comfort food, but when I couldn’t find it early in the fall season I started thinking about alternatives.

I did not want to use mashed potatoes, but when I looked in the pantry, it suddenly clicked.  This was going to be a nice little twist on my usual Shepherd’s Pie.

I think the white and sweet potato au gratin topping makes for a guest worthy presentation, or a little extra love for any family dinner.

Ingredients:

For the Filling:

This is the same filling I use in my other Shepherd’s pie recipes.  Check out my Shepherd’s Pie with Rutabaga, and my Shepherd’s Pie Ramekins.

  • 8 oz. lean ground beef
  • 4 oz. gluten free Italian sausage 
  • olive oil 
  • 3 cloves minced garlic 
  • 1/2 medium sweet onion, diced 
  • 2 cups gluten free frozen mixed vegetables (peas, carrots and corn…) 
  • 1/2 tsp. thyme 
  • Salt and pepper to taste 
  • 3 tbsp. tomato paste 
  • 1 tbsp. gluten free Worcestershire sauce 
  • 1 cup gluten free broth (beef, chicken or vegetable) 
  • rice flour, for dusting
For the Topping:
  • 1 white russet potato, sliced thin
  • 1 sweet potato, peeled and sliced thin
  • 2 tbsp. butter
  • seasoned salt, to taste
  • 1 cup grated Gruyere cheese
  • 1/4 cup grated parmesan cheese
  • paprika
  • fresh Italian parsley for garnish

This post contains affiliate links.

Preparation:

I made the filling in a stainless-steel pan to give it a good browning.  You can actually make the entire dish in one pan, but I’m going to finish it in this pretty pie plate.  I wish I could tell you where I got it, it’s decades old but isn’t it perfect for fall?

Heat a little olive oil in the pan over medium low and add the ground beef and sausage, breaking up the meat with a spatula to brown.

Add the onion and the garlic.

Next add the vegetables (you can throw them in frozen).  Cook for 4 minutes.

Clear a spot in the center of the pan and add the tomato paste.  Let it toast for a minute before stirring it into the meat and veggie mixture.  Season with salt and pepper.

Next add the broth, along with the thyme and Worcestershire sauce.

Bring to a simmer, then reduce the heat to low and simmer 30 minutes uncovered until most of the liquid has evaporated.

Preheat the oven to 400º and transfer the filling to a pie dish coated with cooking spray.

Use a mandoline to slice the potatoes as thin as possible.  Begin arranging the potato slices in a single layer over the filling in a circular pattern.  Sprinkle with paprika, top with half the gruyere cheese and half of the parmesan.

Continue layering with the remaining potato slices, the rest of the cheese and pat with butter.

Cover with foil and bake for 30 minutes, then carefully remove the foil (please use gloves and tongs!) and continue baking another 25-30 minutes until potatoes are soft.  You can finish it off under the broiler for a few minutes if you like, for color.  Garnish with Italian parsley and serve.

Oh, so good!  I think this may be my new favorite.

Notes ♪♫ You can slice the potatoes with a knife, but using a mandoline for this task is a real time saver.  Plus, all your slices will be uniform in size which means they will cook evenly.

[print_link]

Gluten Free Ham and Bean Soup

This hearty soup will hit the spot on chilly fall nights.  It is one of the best soups I’ve made lately.  I shared with a neighbor, who said I outdid myself- high praise indeed.  You will be glad to know that most of the ingredients are pantry staples, and you can use canned beans for a short cut.  Here are the step-by-step instructions along with some notes on avoiding gluten!

This post contains affiliate links.

I was featured at the senior salon pit stop

Ingredients:

  • 1 large, sweet onion, diced
  • 4 carrots, peeled and diced
  • 6 celery stalks, washed and diced
  • olive oil
  • sea salt and fresh ground pepper
  • 8 oz. cubed ham (I used Smithfield)
  • 10 oz. mixed beans (I used a half bag of Hambeens)
  • 1 carton gluten free low sodium chicken broth
  • 1 carton gluten free low sodium beef broth
  • salt free beef bouillon (I used Herb Ox)
  • 1/2 tsp. sage
  • 1/2 tsp. thyme
  • 1 cup cooked corn kernels
  • Schar Table Crackers, for serving

Note ♪ I used HamBeens 15 Bean Soup blend in this recipe.  The package is labeled gluten free.  Be aware though, that other brands of mixed beans may contain barley and should be avoided by anyone with Celiac disease.  I recommend that all beans, regardless of labeling be rinsed several times to minimize potential cross contact.

Preparation:

Rinse the beans under cold water and drain.  Place them in a saucepot and add cold water to cover.  Cover and let them soak overnight.

The next morning, drain and rinse again.  Add back to the saucepot with COLD water, cover and turn the heat on low.  Simmer gently for 2 hours.

Drain and rinse again and set the beans aside.

Heat olive oil in a stainless-steel skillet.  Begin sautéing the veggies, beginning with the carrots as they take the longest to cook.  Season with sea salt and fresh ground pepper and stir frequently for 3-4 minutes.  Transfer the carrots to a 5-quart stock pot and proceed to do the same with the celery and onions.

Hint: Sauté the veggies in olive oil before adding them to the soup for extra depth of flavor.

When the veggies are done, wipe the skillet clean and add the diced ham with a bit more olive oil.

Note ♫ For extra convenience I used Smithfield Anytime Cubed Ham, it is labeled gluten free.  Always check ingredients on prepared foods like ham!

Cook the ham until the liquid reduces and you can see some caramelization on the bottom of the pan.

Add the ham to the stock pot, and deglaze the skillet with a little beef broth, scraping up the caramelized bits at the bottom.  Pour the liquid into the stock pot.

Next, add equal parts of chicken and beef broth, enough to cover the ham and veggies.  Return the cooked beans to the pot, along with the bouillon, sage and thyme.

Simmer until the veggies are soft, then add the corn kernels in to heat through (adding the corn at the end of cooking gives the soup a little textural contrast to the soft beans and veggies).

Soup is ready to enjoy with gluten free crackers or bread.  Leftovers (if you have any!) can be refrigerated for up to a week.  Don’t worry though, it won’t last that long!

Notes ♪♫ I used lower sodium broth and salt free bouillon in this recipe (got to watch that blood pressure 🙄).  I did lightly salt the veggies and of course the ham had plenty of salt, so that was enough for me.  If you follow a low sodium diet you can cut it down further by using unsalted broth, be sure it’s gluten free!

[print_link]

Gluten Free Eggplant Timbale

Eggplant Timbale.

Also known as Timballo, or Timpano, this dish gets its name from the Italian word for “drum” and refers to how the contents are pressed into the pan to create the drum shape.  It is truly a dramatic presentation.

It has long been on my culinary bucket list to make this classic Sicilian pasta dish.  Labor intensive?  Yes, but is well worth the time and effort when you bring this stunning dish to the table.  Perfect for Italian Sunday Dinner!

There are many variations of Timbale throughout Italy.  The Sicilian style, like this one is traditionally wrapped in eggplant.  What else is in it- gluten free penne, meatballs, tomatoes and cheese.  Ordinary ingredients perhaps, but this recipe puts them all together in a most impressive presentation!  It looks and tastes amazing!  Like a classy, sophisticated lasagna.

It took me several hours total to prep the ingredients and assemble the dish, although I made the sauce and the meatballs a day ahead.

Don’t be intimidated by all the steps.  In this post I break the recipe down and make it easy for you to follow.  You can opt to do some of the prep in advance as I did, or all at once if time permits.  Remember to allow for a few hours rest in the refrigerator before baking, as this helps the Timbale to set up and hold its shape.

This dish is often baked in a springform pan, but for a small family, an 8” round baking dish pan works perfectly (although it was a little tricky flipping it over!).  For a larger family, use 2 eggplant and make extra sauce, then bake in a springform pan or make 2 of the 8” cake pans.

This is an incredible meal, and you will be surprised at how filling it is.  Even with this smaller version you may have leftovers for lunch.

4-6 servings

This post contains affiliate links.

INGREDIENTS:

Sauce

  • 28 oz. Can tomato sauce (reserve ½ cup for the meatballs)
  • 4 garlic cloves, minced
  • 1 small onion, diced
  • 1 tbsp. Olive oil
  • 2 tsp. Brown sugar
  • 1 tsp. Basil
  • ½ tsp. Oregano
  • Fresh ground pepper, to taste

Meatballs

  • ½ lb. Ground beef
  • ¼ lb. Gluten free Italian sausage
  • ½ cup tomato sauce
  • 1 egg
  • ¼ cup gluten free rolled oats
  • ¼ cup potato flakes
  • ¼ cup gluten free seasoned breadcrumbs
  • ¼ tsp. Gluten free Italian seasoning

Eggplant

  • 1 medium eggplant
  • Olive oil
  • Salt and pepper
  • Cooking spray

Pasta

  • 4 oz gluten free pasta (I used Jovial penne)

Other

  • ½ cup ricotta cheese
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup gluten free seasoned breadcrumbs

PREPARATION:

First, make the marinara sauce.  Heat a heavy saucepan or deep skillet with 1 tbsp. Olive oil.  Add the diced onions and cook, stirring frequently until they are translucent.  Add the garlic and stir for 30 seconds.  Next add the tomato sauce, reserving ½ cup for the meatballs.  Stir in the sugar, basil, oregano and fresh ground pepper.  Cover and simmer on low for ½ hour, then remove from the heat and cool to room temperature.  Check out this post for more detailed instructions on making a marinara sauce.

Now I can just hear you saying, can’t I cheat and use jar sauce?  Of course you can, just be sure it’s gluten free and I’ll never tell! 😉

Next, we will make the meatballs.  Whisk together the egg, reserved ½ cup of tomato sauce and Italian seasoning.  In a separate bowl, combine the rolled oats, potato flakes and breadcrumbs.  Add the beef and sausage to the egg mixture and work it in with your hands.  Read more about making meatballs in this post.

When the meat is well combined, add the dry ingredients and continue working the mixture to distribute everything evenly.  Line a baking sheet with foil and mist with cooking spray.  Form 24 small meatballs (about 1-½ inch) and place them on the baking sheet with space in between.  Broil 3 minutes per side on high, then set them aside and cool to room temperature.  *Note that I only used one dozen meatballs in this recipe, you will need all of them if you make a double batch or use a larger pan.

For the eggplant, cut off a slice at the stem and one from the bottom so that you can stand it up on your cutting board.  If you prefer, peel the eggplant by running a sharp knife down the sides to remove the skin.  If you don’t mind the skin, leave it on, it will look beautiful in the finished dish.

Cut one small round off the top then slice the eggplant lengthwise into thin strips, about ¼” wide.  I used a mandoline so that my slices would all be the exact same thickness.

Cook the eggplant in a large grill pan brushed with olive oil.  Season the slices as you cook them.  The goal here is to cook the eggplant just to where the slices are bendable, they will finish cooking in the oven. Don’t crowd the pan, cook it in batches if needed and drain the slices on paper towels.

Finally, cook the pasta to 2 minutes less than the package directions.  I recommend Jovial Brown Rice Pasta for this recipe because it holds up well to boiling and baking.  After cooking, drain and rinse the pasta under cold water.

And now (finally) we are finally ready for the assembly.  Mist your baking pan or springform pan generously with cooking spray.  Cut a circle of parchment paper to fit the bottom of your pan and place the small round of eggplant in the center.

Next begin layering the largest slices around the pan, letting them drape over the side, like this.  Save a few smaller slices to cover the top.

Whisk together 1 cup of sauce and ½ cup of ricotta cheese.  Fold in the pasta, half of the meatballs (about a dozen) and half of the grated cheese, then spoon the mixture over the eggplant and top with more sauce (you can reserve a cup of the sauce for serving).

Fold the eggplant slices inward, then use the smaller slices to fill in the center.  Cover with plastic wrap and gently press down on the mixture, so that it will set up in the shape of the pan.  Refrigerate for 2-3 hours before baking.

Preheat the oven to 350 degrees.  Remove the plastic wrap and sprinkle with the remaining grated cheese and breadcrumbs.

Mist a sheet of foil with cooking spray and cover the pan.  Don’t make it too tight, you don’t want the foil to stick.  Bake for 30 minutes, then carefully remove the foil and bake 30 minutes more.  You should see bubbling on the sides of the pan.

Now for the unveiling.  You really could serve it just like this, and I took a lot of pictures in case of a faux pas when I flipped it over!

The easiest way to do this is to run a butter knife around the edges then cover the pan with a plate and quickly invert it.  Careful, the pan will still be hot.

TADA!!! There it is!  Peel away the parchment paper and let it rest for 10 minutes before serving.  I like to garnish with fresh basil.

Slice into wedges and serve with more sauce and grated cheese.

Friends, what a meal!  This is not a dish that I will make often, but it is truly a joy for this home cook to say that I’ve done it!  And as for being gluten free, I promise no one will even know.  You do not have to give up delicious pasta dishes on the gluten free diet, and this recipe is a true testament.

Notes ♪♫ Always check ingredient labels.  You know that your pasta and breadcrumbs must be gluten free, but don’t forget to check the sausage.  How about that grated cheese?  I always buy a block of cheese and grate my own, so I don’t have to worry about additives.  For those who cannot have oats, you can add a bit more potato flakes and breadcrumbs to the meatballs.

[print_link]

Gluten Free Orecchiette with Pancetta and Peas

What are Orecchiette?

One of my favorite pasta shapes, orecchiette are a small, cup shaped pasta said to originate in the Puglia region of southern Italy.  Orecchiette means “little ears” in Italian.  You can see why!

Forming this rustic pasta is easy and kid friendly, everyone will enjoy making it as much as they love to eat it.  It’s a wonderful project for a Sunday afternoon, when you can take your time and enjoy the process!

A little dough goes a long way!  This recipe makes plenty for two people and you can double or triple the ingredients as needed.  Follow the easy steps, showing you just how to make this pasta along with the classic pairing of pancetta and peas!

Note ♪♪ I used the new Gluten Free Bread Flour from Better Batter in this recipe.  Shop Better Batter and use my code MGFC30 at checkout to receive 30% off any non-sale item!

Ingredients:

For the dough

To finish

  • 3 tbsp. olive oil
  • 2 oz. diced pancetta
  • 1 cup frozen peas, defrosted
  • 1/2 tsp. Italian seasoning
  • pinch of red pepper flakes
  • grated cheese
  • fresh ground pepper

Preparation:

Weigh the flour.  I have tested this recipe many times to come up with exactly the right dough consistency for this pasta, and accuracy is important if you want to get the same result!  Combine all of the dough ingredients in the bowl of a stand mixer.  Beat with the paddle attachment for 5 minutes on low.  The dough will be soft, but not wet.  It should not stick to the beater.

Scrape down the sides of the bowl and bring the dough together in a ball.  Wrap it in plastic wrap and let it rest at room temperature for 10-15 minutes.

Lightly flour a cutting board and divide the dough ball into 4 sections.

Work with one section at a time, and keep the remaining dough covered so it doesn’t dry out.  Start by rolling each section into a cylinder, like this.

Cover and let it rest for 10 minutes.  This is the secret to working with gluten free dough.  Remember, it doesn’t stretch like gluten dough, but after a little rest it will be more cooperative.  I repeated this process twice, before I finally was able to roll each section of dough into a rope, 3/4″ thick.

Use a bench knife to cut the ropes into 1/2″ pieces (note- smaller is better, they will grow quite a bit when cooked!)

Roll each piece between your palms to form round, dime sized balls.  For the final shaping, use a knife to pull the dough ball toward you, like this.

Then invert it over your thumb or forefinger, to form the “ear” shape.

Line a baking sheet with parchment or waxed paper, and dust lightly with flour.  Place the finished Orecchiette on the baking sheet.  Cover with plastic wrap and refrigerate if not cooking immediately.

To finish the dish, bring a large pot of salted water to a rolling boil.  Render the pancetta in 2 tbsp. olive oil for about 5 minutes then add the peas, Italian seasoning and red pepper flakes.  Cook several minutes longer, stirring frequently.

Slide the Orecchiette into the water and cook for 3 minutes, stirring occasionally.  They will float to the top.

Gently remove them with a slotted strainer and toss with the pancetta and peas.

Drizzle with more olive oil, and finish with grated cheese and some fresh ground black pepper.

Notes ♪♫ Orecchiette is one of those pasta shapes that is very hard to find in gluten free (do tell if you have spotted it!).  Fortunately, they are very easy to make, and even a simple meal becomes extra special when you add fresh, homemade pasta.

[print_link]

Gluten Free Oyster Crackers

Oyster Crackers.  Those cute little soda crackers that restaurants give you with chowder and soup.  Some are round and some are hexagon shaped.  Yes, they are off limits on a gluten free diet.  So today I made my own gluten free version, at home, from scratch!

Gluten free dough can be finicky to work with, so I opted for the diamond shape, which is easy to cut.  The dough is sticky and handles like pie dough.  The trick is to keep it cold.  Here’s how to make it…

~8 servings 

This post contains affiliate links.

Ingredients:

  • 140g. gluten free all-purpose flour
  • 1 tsp. salt (6g.)
  • 1 tsp. sugar (5g.)
  • 1 tsp. baking powder (3g.)
  • 3 tbsp. very cold butter
  • 1/3 cup ice water 

Preparation:

Cut the butter into small pieces and refrigerate it (keep it cold) while you gather the other ingredients.  Cut 2 sheets of parchment paper to size for 2 cookie sheets (half sheet pans).  Pre-heat the oven to 375º.

Whisk together the dry ingredients and place in small food processor or mini chopper with the butter.  Pulse a few times, then add the water to form a coarse dough.

It will look shaggy, like pie dough but should hold together when you give it a squeeze.

Press the dough into a ball, wrap it in plastic wrap and let it rest for 10 minutes at room temperature.

Divide the dough ball in half.  If it is too crumbly to handle, mist it with water and knead a few times.  Cover it with a sheet of plastic wrap and roll the dough into a circle 1/8″ thick.  I used a rolling pin, but you can use a pie dough roller or just press it with your fingers.

Gently slide the parchment onto the baking sheets for support.  Put the dough in the refrigerator for 15 minutes.  Don’t skip this step!  The dough needs to be cold throughout the entire process until it goes into the oven.

Use a pizza cutter to cut the chilled dough into 3/4″ diamonds.  Refrigerate it for another 10 minutes.  Again, don’t skip this step!

Just before baking, lift up the dough with a spatula and shake gently to separate the crackers and spread in a single layer.

Be sure they don’t overlap and have space in between.

Bake 17 minutes on the middle rack (not too close to the bottom or they will get singed).  Rotate once during baking.

Cool in the pan, then lift the edges of the parchment paper and slide them into a bowl for serving.

The Oyster Crackers were excellent; they were crisp and held up well in a bowl of chowder!  Store in an airtight container or ball jar at room temperature for 1 week.  They are great for snacking!

Notes ♪♫ I used Better Batter Original All-Purpose Flour Blend in this recipe.  I have also made them with King Arthur All Purpose Gluten Free Flour.  If you try the recipe with another flour blend, let me know how it comes out!

Originally posted 08/27/2018, Updated and rephotographed 6/8/2021, and 07/13/2024

[print_link]