Category: Gluten Free Recipes

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

This post contains affiliate links.

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!

[print_link]

Gluten Free Chicken and Sourdough Waffle Skewers

Chicken and Waffles, Breakfast on a Skewer!

I tend to stick with the same basic brunch menu year after year, maybe changing an ingredient here or there, but leaning into what I know has worked in the past.  This year for Easter though, I wanted to try something different.

These Chicken and Waffle Skewers were a great addition to my brunch repertoire.  Unlike their full-sized version, you can sample a bite or two and still have room for all the other goodies.  Everyone seemed to enjoy them, and I thought they were great.

6 Servings

This post contains affiliate links.

I was featured at the senior salon pit stop

Ingredients:

Waffle ingredients:

Chicken ingredients:

  • ½ tsp. salt
  • ½ tsp. pepper
  • ½ tsp. garlic granules
  • ½ tsp. onion granules
  • ½ tsp. paprika
  • 8 chicken breast tenders
  • milk or buttermilk (see preparation)
  • 1 cup cornstarch
  • 1 cup canola oil
  • powdered sugar and maple syrup for serving

Preparation:

For the gluten free waffles, I used the batter from my Gluten Free Sourdough Discard Pancake recipe and adjusted the yield to 6 servings or 6 full-sized waffles.

Just whisk together all of the ingredients and cook on your waffle iron at 350º for 4 minutes.  Cool the waffles on a rack then cut each waffle into 4 pieces.  You can make the waffles the day before and refrigerate them.

Can you use a gluten free waffle mix, or even (gasp) buy frozen waffles?  Of course you can, I won’t tell! 😉

For the chicken, whisk together the first 5 ingredients, salt through paprika.  Cut each chicken tender into 3 pieces, they should be about the same size as your waffle squares.  Place the cut-up chicken in a bowl and add just enough milk to cover.  Sprinkle with ½ tsp. of the spice mixture.

Cover and refrigerate overnight.

The next morning, heat the canola oil in a deep skillet.  Add the cornstarch and the rest of the seasoning mixture to a small bowl.  When oil is very hot, use tongs to pick up one piece of chicken at a time and dredge in the cornstarch, shaking off the excess.  Add to the hot oil and cook until browned on both sides and the internal temperature reaches 165º.  If you’re not sure, use a thermometer.

Don’t crowd the pan, cook the chicken in batches if needed.  As the pieces finish, place them on a rack to drain.

To assemble, arrange the waffles on a serving dish in a single layer (if you made them the night before, pop them into the microwave for 1 minute to reheat).  Top each waffle section with a piece of chicken and secure with a skewer or toothpick.

You can sift a little powdered sugar over the top and have maple syrup to pass around at the table.

Wow, these little skewers were so tasty!  The recipe was a bit of extra work, but I think everyone enjoyed them along with my usual brunch offerings.  As I said before, it was all about trying something different.  And would you believe, I myself had never had Chicken and Waffles before?

Notes ♪ When serving alongside other courses, you can plan on 2 to 4 skewers per person depending on appetites.  I made 2 dozen for a gathering of 6 people and we did have leftovers.  They were great the next day, reheated in the microwave.

Notes ♫ For the waffles, try Better Batter Gluten Free All-Purpose Flour- Use my Promo Code MGFC30 for 30% off your full price purchase!

[print_link]

Gluten Free Lemon Cardamom Sweet Bread

I have been working on this recipe for quite a while.  I wanted a sweet bread with some texture, not too soft, no gummy center.  Something that would stand up well to making French toast or bread pudding without turning to mush.  After many bakes I was finally happy with this version.  Check out the crumb!  With hints of lemon and cardamom it is perfect for Easter and spring brunches.

This post contains affiliate links.

Ingredients:

  • 2 cups milk (I used 2%)
  • 1/2 cup sugar
  • 2 tbsp. unsalted butter
  • zest of 1 lemon
  • 1/2 tsp. ground cardamom
  • 225 g. millet flour
  • 120 g. brown rice flour
  • 143 g. potato starch
  • 45 g. almond flour
  • 52 g. tapioca starch
  • 15 g. whole psyllium husk
  • 2¼ tsp. active dry yeast
  • 1/2 tsp. salt
  • 1 egg, for the dough
  • 1 egg, for egg wash
  • 1 tbsp. water
  • canola oil

Preparation:

Whisk together the first five ingredients in a small saucepan over low heat.  Continue stirring just until the sugar has dissolved, about 5 minutes then set aside to cool.

Combine the flours, psyllium husk, salt and yeast in the bowl of a stand mixer.  When the milk mixture has cooled to room temperature, combine with the dry ingredients and one beaten egg.

Mix the dough for 5 minutes on low speed until smooth and supple, then gather it together in the bowl and let it rest for 20 minutes.

Oil an 8″ round baking dish (I got mine from King Arthur) and spoon in the dough.  Smooth the top with a spatula dipped in warm water.

Cover the bowl with oiled plastic wrap and let the dough rise for 30 minutes while you preheat the oven to 375º.

Just before baking, whisk together one egg with 1 tbsp. water or milk.  Brush over the entire loaf and score the top (reserve the leftover egg for breakfast).

Bake on the middle rack for 40-45 minutes, or until the internal temperature reaches 195-200º (use a thermometer).

Cool in the pan for 10 minutes then transfer to a rack.  You may need to run a knife around the edges.

Let the loaf cool for at least 6 hours before slicing.  Letting it rest overnight is even better, store in a bread bag once it has completely cooled.

Here’s my breakfast, the perfect French toast with a side of bacon!

Notes ♪♫ I adapted this recipe from my Gluten Free Millet Bread, which has a softer texture.  If you prefer a soft loaf for sandwiches, check out this recipe.

[print_link]

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!

[print_link]

Gluten Free Sourdough Poppyseed Rolls

Baking with sourdough has really upped my gluten free bread game.  The long, slow rise really develops the flavor of the dough in a way that commercial yeast alone cannot accomplish.  It makes such a difference in the taste and texture of the finished loaf or rolls.

This recipe is for all the gluten free sourdough bakers who like to mix up your own flour blends!  I enjoy experimenting with different flour combinations and was really happy with this bake!  The dough was easy to work with and the rolls tasted great.

This post contains affiliate links.

Ingredients:

Preparation:

Note-> You will need a fully active sourdough starter for this recipe.  You can read about my gluten free sourdough starter Sophie, in this post!

Combine the wet ingredients, starter through canola oil, in the bowl of a stand mixer.  In another bowl, whisk together the dry ingredients, dry milk powder through instant yeast.  Add the dry ingredients to the mixer bowl with the paddle attachment and beat on low speed for 5 minutes to form a smooth, sticky dough.

Gather the dough together in the mixer bowl, cover and let it rest for 20 minutes.

Transfer the dough into an oiled bowl and smooth the top with a wet spatula.  Cover with plastic wrap and refrigerate overnight, up to 15 hours.

I usually make small rolls for my lunch sandwiches, so I divided my dough into 13 rolls that weighed about 2½ oz. each.  You could do 2 oz. each for dinner rolls or sliders.  For hamburger buns, 3-4 oz. is a good size.

Sprinkle a cutting board with flour and working with one piece at a time, roll the dough between your palms into a round.  Place it on a lightly floured cutting board and rotate it in a circular motion to form a smooth round shape.  Finally, use your palm to flatten it to about 3/4″ thick.

Continue with the rest of the dough, arranging your shaped rolls on a parchment lined baking sheet (use 2 sheets if needed).

Cover the rolls and let them rest for 30 minutes while you preheat the oven to 475º.  Score the top of each roll.

 

Just before baking, brush the rolls with milk, or spray with water (you can also use an egg wash).  Sprinkle the rolls with poppy seeds and coarse salt (optional).

Place the pans on the center rack and throw a few ice cubes into the bottom of the oven.  Bake for 5 minutes, then lower the oven temperature to 375º.

Continue baking 15 minutes longer, or until the internal temperature of the rolls reaches 210º (check with a thermometer).

Cool in the pan for 15 minutes then transfer to a rack.  Allow the rolls to cool completely before slicing.

For best texture, I let mine cool to room temperature then stored them on the counter in a plastic bag overnight.  In the morning, I sliced them and wrapped each roll individually in plastic wrap.  I left a few out for lunch and the rest went into a freezer safe bag.  Freezing is recommended if you are not going to eat them immediately.

Here’s the crumb shot.  The rolls don’t need to be toasted, but they are great either way.  Just the right size for me.

Notes ♪ Baking times given are for 2.5 oz. rolls.  If you make yours smaller or larger you will need to adjust accordingly.  Remember, the internal temperature should reach 210º, check- don’t guess, use a thermometer!

Notes ♫ For instructions on how to make a gluten free sourdough starter, read this post and meet my sourdough starter Sophie!

Notes ♪♫ For rice flour, always use a superfine grind.  I like the Superfine White Rice Flour from Authentic Foods, available on Amazon.

Notes ♫♫ Check out this cute little Kaiser Cutter tool, from Ateco!  My favorite Chef friend, Patrick Auger told me about it!

[print_link]

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 😋

This post contains affiliate links.

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!

[print_link]

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!

This post contains affiliate links.

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!

[print_link]

Gluten Free Tartine Country Loaf

GLUTEN FREE TARTINE COUNTRY LOAF BREAD
What is Tartine?

Tartine Bread is a type of sourdough originating from The Tartine Bakery in San Francisco.  It is a “no-knead” bread, made with a very small amount of sourdough starter (only 1 tbsp.) and no commercial yeast at all!  The dough is developed by stretching and folding it at intervals, instead of machine mixing.  

You will need a fully active and very robust sourdough starter to make this bread.  Honestly, I wondered if Sophie (my sourdough starter) was up to the task and was pleasantly surprised.  Way to go, Sophie!

There was so much I wanted to get right with this bread.  The blistered, caramelized exterior and soft crumb.  After much trial and error, I was making some very nice loaves.  Do you see little hearts in the crust? 💕🥰

Do you see little hearts in the crust?

Developing the dough is a process, beginning with a well-fed starter, a preferment, and final dough.  After an overnight rest in the fridge, the loaf is baked in the morning.  This long fermentation is what takes you from a mere tablespoon of starter to the beautiful risen loaf you see in the photos.

Oh, and as if you hadn’t waited long enough, the baked loaf will need to rest a full day before slicing!  Most gluten free breads need extra time to release their moisture but for this one I don’t slice for a full 24 hours.  It is worth the wait.

This post contains affiliate links.

Like many sourdough loaves, Tartine is traditionally baked in a cast iron Dutch oven.  If you don’t have one, or if like me you find that cast iron pots are getting too heavy to lift, then a lighter weight enamel roasting pan or ceramic pan with a lid will get the job done.

Enough talk- let’s bake!

Ingredients:

Preferment:

  • 1 tbsp. fully active sourdough starter
  • 75 g. warm water
  • 50 g. gluten free all-purpose flour

Final dough:

  • all of the Preferment
  • 280 g. warm water
  • 250 g. gluten free all-purpose flour
  • 10 g. whole psyllium husk
  • 7 g. salt

Preparation:

If you work full time, you may be thinking “I don’t have time for all this”.  Rest assured though, you can fit this into your workday.  Just follow the steps!

Day 1 –

Evening – Take your starter out of the refrigerator, feed it and leave it out on the counter overnight.

Day 2 –

Morning – Stir together the preferment ingredients, cover with plastic wrap and let sit in a warm place for at least 7 hours (I used my proofing box).  As the day goes on, it will become increasingly puffy and smooth.

Late Afternoon – Combine the final dough ingredients with the preferment in the bowl of a stand mixer with the paddle attachment.  Mix just until combined to form a wet shaggy dough.  You can also mix the dough together by hand with a stiff spatula or dough whisk.

Transfer the dough to a lightly oiled bowl, cover with plastic wrap and let it rest 45 minutes while you have dinner.

Evening – Rub a large cutting board with olive oil and turn the dough out.  Use a bench knife to spread the dough and fold it over on itself, rotating the cutting board as you fold.

The dough will be sticky, and you won’t be able to handle it like you would a wheat dough (i.e. “stretch and fold”).  But- after a few dozen folds you should have a nice smooth ball.

Return it to the bowl and cover with plastic wrap.  Leave it out on the counter until you go to bed.

Night – Refrigerate the dough overnight to be baked in the morning.

Day 3 –

Morning – Take the dough out of the refrigerator and let it stand at room temperature while you preheat the oven to 475º.  Place a Dutch oven on the middle shelf while the oven is heating for 1/2 hour prior to baking (note- if you are not using cast iron be careful, read the instructions for your pot to make certain it can withstand being heated while empty).

Remove the preheated Dutch oven to the stovetop, sprinkle the bottom with cornmeal and use a stiff spatula to carefully nudge the dough from the bowl without deflating it.  Cover and return the pot to the oven.

Reduce the oven temperature to 450º and bake for 30 minutes.  Then remove the cover and continue baking another 20 minutes.  Loaf is done when the internal temperature reaches 210º (check with a thermometer).

Carefully remove the loaf from the pan and place on a rack to cool.  Once it reaches room temperature you can put it in a bread bag or use plastic wrap.

After all that, you will probably want to tear right into your loaf of bread.  But- please be patient!  This beautiful, artisanal loaf needs a full 24 hours to release its moisture.  Rushing it can mean a wet sticky loaf instead of a gorgeous crumb like this!

Day 4-

Finally, the long-awaited moment!  Slice and serve with dipping oil.  What do you think?  Was it worth the wait?

Notes:

♪ You do not need a stand mixer to make the preferment, but as mentioned above, I did use mine for the final dough.  You can also stir the final dough together with a dough whisk or stiff spatula, just enough to form a wet shaggy dough, kneading is not required.

♪♪ I used Better Batter Gluten Free Flour in this recipe.  When you shop Better Batter, remember to use my Promo Code MGFC30 for 30% off your full price purchase.

♪♪♪ Notice how small my loaf is?  This loaf size is perfect for solo households, or a dinner for two.  You can double the recipe if you wish, to make 2 small loaves or 1 large loaf.  I kept it small for testing, and it is just right for me, a great size for gifting too!

[print_link]

 

Gluten Free Lemon Chicken

Lemon Chicken, the iconic dish from the sitcom Everybody Loves Raymond is famous for a reason.  It’s easy and delicious!  The boneless chicken breast comes out so juicy and tender, and the bright lemon flavor will make you an instant fan.  Perfect for family dinner, company or date night.  Make it for your special someone!

Dinner for 2

Ingredients:

  • 1 large (12-14 oz.) boneless chicken breast
  • olive oil
  • 1 egg
  • 1 tbsp. minced shallot
  • 1/4 tsp. Tuscan seasoning
  • salt and pepper, to taste
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 2 tbsp. rice flour
  • 2 tbsp. butter
  • 1/4 tsp. garlic granules
  • 1/4 cup chicken broth
  • 2 lemons, divided use

Preparation:

Butterfly the chicken breast then cut it in half lengthwise.

Set up 2 breading trays.  In the first tray, beat the egg with 1 tbsp. water.  Whisk in 1 tbsp. minced shallot, salt and pepper to taste.  In the second tray, add the rice flour and grated cheese.

Heat a nonstick skillet over medium low.  Coat the bottom with olive oil.  Working with one piece at a time, dip the chicken in the egg mixture, then shake off the excess and dredge in the flour and cheese.

When the pan is hot, add the chicken and cook for 6-7 minutes per side, turning once.

I cooked it all in this divided pan from Anolon, how cool is that?

To make the sauce, melt the butter and squeeze in the juice from one of the lemons, then stir in the chicken broth.  Slice the other lemon for garnish.

I grilled the chicken on one side and made the sauce on the other!

To serve, transfer the chicken to a plate, garnish with lemon slices and drizzle with the sauce.

I served it with risotto and peas.  You could definitely do a side of pasta or potato and veg as well.

Notes ♪♫ Don’t reach for the plastic lemon, freshly squeezed lemon juice is a must for this dish! 🍋🍋🍋 The same goes for the cheese, grate your own Parmigiano Reggiano cheese and taste the difference!

[print_link] 

Gluten Free Cranberry Muffins

Cranberry muffins taste like Christmas all year long!  These gluten free muffins are bursting with bright fresh cranberries, and the aroma as they bake will transport you into holiday mode!

Did you know that unlike other berries, cranberries are harvested in the fall?  How convenient that these gorgeous red berries arrive just in time for holiday baking!

For best results with this recipe, I recommend that you weigh your flour.  And don’t skip the orange zest!  It adds a pop of flavor and freshness to the muffins.

This post contains affiliate links.

Ingredients:

  • 260 g. gluten free all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/8 tsp. cardamom
  • 2 large eggs
  • 1/2 cup sugar
  • 1/2 cup canola oil
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 3/4 cup milk (I used 2%)
  • 2 cups fresh cranberries + 1 tbsp. additional flour
  • grated zest of 1/2 orange
  • 1 tbsp. melted butter, for glaze
Yes! You need a zester!

Preparation:

Preheat the oven to 350º.  Mist a 12-cup muffin tin with cooking spray.

Whisk together the dry ingredients, flour through cardamom in one bowl.  In another bowl, whisk together the wet ingredients, eggs through milk.

Stir the dry ingredients into the wet.  Toss the cranberries with 1 tbsp. flour and add to the batter along with the orange zest.

Let the batter rest for 15 minutes, then spoon into 12 muffin cups.  Smooth out the tops with a small spatula.

Bake for 25 minutes (check with a toothpick).  Brush the tops with melted butter then cool in the pan for 10 minutes.

Transfer to a rack.  If not serving immediately you can store them at room temperature in an airtight container for 1 day.  Leftovers, if you have any can be frozen.

Notes ♪♫ I used and recommend Better Batter Original Blend in this recipe.  With Better Batter, your favorite recipes for muffins and quick breads are easily converted to gluten free.  Just substitute 130 grams of Better Batter flour per cup.

Don’t forget to use my Promo Code MGFC30 for 30% off your purchase at Better Batter!

[print_link]