Category: Gluten Free Recipes

Gluten Free Beef Stroganoff

I love making over my favorite comfort foods!  Looking back through my old recipe files, I realized that I hadn’t made this dish since 2013!  Why I don’t know, because this lightened up, Gluten Free Beef Stroganoff is delicious, not to mention easier and healthier than the traditional version.  Try it, I promise you won’t miss the gluten or the extra calories!

4 Servings

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Ingredients:

Preparation:

Preheat the oven to 350º.

For best results use a heavy, oven safe pan or skillet.  I used my Cast Iron Braiser, it goes from stovetop to oven to table.  Don’t you love one dish cooking and cleanup?

Heat the pan on medium low with a little olive oil.  Add the onions and stir to coat, cook for 2 minutes.

Add the mushrooms and continue cooking until they release their liquid.  Transfer to a bowl and set aside.

Add a bit more olive oil and begin browning the meat, breaking it up with a spatula.

Clear a space in the center of the pan and add the tomato paste.  Let it toast for a minute, then stir it into the beef.

Add back the mushrooms and onions, with a sprinkle of seasoning.

Cook the pasta to 3 minutes less than package directions, drain and add to the beef mixture. 

Whisk together the broth, sour cream and half and half.  Pour the mixture over everything and stir to thoroughly to combine.

Sprinkle the top with breadcrumbs and cheese.  Bake for 25 minutes at 350º.

I like to finish it under the broiler for 3-4 minutes, to give it that great color.  Just watch that it doesn’t burn!

Garnish with fresh chives and bring this delicious meal to the table.  Serve it right from the pan!

Leftovers (if you have any 😉) will be great the next day, just pop them in the microwave!

Notes ♪♫ I was lucky enough to spot these gluten free noodles on sale locally, and they were absolutely perfect in this dish.  If you can’t find them near you, check online or substitute your favorite gluten free pasta.

 

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Air Fryer Rotisserie Cornish Hen

Ever since I got my air fryer, I’ve been trying out some of my favorite recipes that I usually make in the oven.  Cook time in the air fryer is less than in a traditional oven, so a recipe that would normally be relegated to a Sunday afternoon is now possible any day of the week!

I especially love using the rotisserie!  Cornish Hens come out so moist and juicy and a 2 lb. hen is just the right size.

But really, in the end it’s all about taste.  Both Mr. Cucina and I agreed, this Air Fryer Cornish Hen was juicier and tastier than the oven version!

A possible drawback of most air fryers, you will only be able to cook one hen at a time.  But for our household of two, this was not a problem.  We each had half and it was more than enough for our small appetites.

2 servings, dinner for 2

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Ingredients:

  • 1 Cornish Hen (mine weighed 2.3 lbs.)
  • 2 tbsp. butter, softened
  • 1 tbsp. olive oil
  • 1 tsp. gluten free chicken seasoning (I used Grill Mates Montreal Chicken)
  • paprika

Preparation:

Soften (don’t melt) the butter by leaving it at room temperature or carefully microwaving 10-20 seconds.  Combine it with the olive oil and seasoning.

Remove the neck and giblets from the hen and discard.  Rinse and pat dry.

Next rub the butter mixture all over the hen, be sure to get under the legs and wings.

Insert the rotisserie spit and secure the ends with clips, then tie the legs and wings with twine.  Sprinkle all over with paprika.

Place the hen in the air fryer for 45 minutes at 375º.

When finished, check with a meat thermometer.  The internal temperature should be between 165º-170º.

Remove to a plate and let it rest a few minutes, then carefully remove the twine and rotisserie spit.

Use a sharp knife and/or kitchen scissors to cut through the backbone and divide the hen into 2 portions.

Notes ♪♫ Every air fryer is different, if yours doesn’t have a rotisserie then you will need to turn the hen every so often for even browning.  Cook time for this recipe was based on a single Cornish hen weighing 2.3 lbs.  Use this as a guide, but always check the internal temperature with a thermometer.

 

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Gluten Free Garlic Shrimp Stir Fry

Easy stir fry meals like this one are a mainstay of busy weeknights.  In this dish, bright colorful veggies and beautiful jumbo shrimp come together in an Asian inspired sauce.  I love shrimp and I am always excited to buy the big, 2 lb. bag as it is both convenient and economical.  Typically, the shrimp have already been deveined so all that remains is to peel before cooking.  Completely gluten free, I used coconut aminos to keep the recipe lower in sodium and also made a side of white rice to go with it.  If salt is not a concern you can use all tamari, and of course you can double the recipe for larger families (and appetites).

4 servings

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Ingredients:

For the sauce:

Preparation:

Toast the sesame seeds in a small nonstick saucepan and set aside.  Prep the veggies and cook the rice according to package directions.

If your shrimp are frozen, just run them under cool water for a minute then peel, leaving the tails on.

Whisk together the sauce ingredients.

Heat the olive oil in a large, nonstick skillet over medium low.  Add the bell pepper, carrots and snow peas.  Cook the veggies for 3 minutes, stirring frequently.

Add the shrimp to the pan and cook for 2 minutes longer, or just until they turn pink.

Pour the sauce over the shrimp and veggies, along with half of the scallions and cook several minutes longer.  As the sauce thickens, stir continuously.  Lower the heat if needed so it doesn’t burn.

Transfer to a serving platter and garnish with the remaining scallions.  Sprinkle with sesame seeds and tortilla strips.

To serve, spoon the shrimp and veggies over the rice with more sesame seeds and tortilla strips.

Notes ♪♫ How much is a half tablespoon?  You won’t have to “eyeball it” with this cool set of magnetized measuring spoons that includes the unusual measures of 1/2 tbsp. and 3/4 tsp. Great when you are making a half recipe or quarter recipe!  Plus, they’re magnetized, so they won’t get lost!

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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!

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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.

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Sheet Pan Pork Chops, Potatoes and Asparagus

Easy, delicious and only one pan to clean?  Yes please!  Juicy pork chops, tender potatoes and asparagus spears all perfectly seasoned and baked in a sheet pan.  Both the cook and the dishwasher are sure to love this one dish meal!  You can change up the seasonings to suit your taste or just use salt and pepper.  I had a little leftover bacon from another meal, and it really made the veggies pop!

3 servings

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Ingredients:

Preparation:

Line a half sheet pan with foil and mist with cooking spray.  Preheat the oven to 350º.

For the potatoes

I used yellow marble potatoes because of their quick cook time.  If using russet potatoes, you may need to give them a 10-minute head start in the oven or microwave for a few minutes before baking.  Rinse the potatoes and cut them into even size pieces.  In a small bowl, toss them with olive oil and seasoning.  I like a garlic pepper seasoning like this one from Nashville Spice Co.  Spread the potatoes evenly on the right side of the pan and top with 1 strip of chopped bacon.

For the pork chops

Pat the pork chops dry with paper towels, then brush both sides with olive oil.  Sprinkle with seasoning and lay them out in the center of the pan.  Try a barbeque seasoning like this one, with hints of maple flavoring that picks up on the bacon in the veggies.

For the asparagus

Cut the bottom 3″ off the asparagus and discard.  Rinse and spread the spears out on the left side of the pan, drizzle with olive oil and top with remaining strip of chopped bacon.  Try a bold seasoning blend like this one, it’s not just for steak!

Bake for 40 minutes at 350º.  Potatoes should be fork-tender, and pork chops should reach an internal temperature of 145º.  Bring to the table right in the pan for casual dining and easy cleanup!

Notes ♪♫ I can be quite the spice snob at times.  Lately I’ve been using Nashville Spice Co products in my recipes.  They have an amazing variety of spice blends and seasonings that are gluten free, and the company is committed to the clear labelling of allergens and gluten containing ingredients.  They also offer salt free seasoning blends on their website.  I used their Pepper Roasted Garlic, Bourbon Maple Hops, and Montreal Steak Spice in this recipe.

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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 some 30 recipes and counting on the 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 (we found them quite filling and saved half for lunch the next day!)

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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.

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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

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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…

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.

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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

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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!

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Gluten Free Air Fryer Fish and Chips

I haven’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 just a few months 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

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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.

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Bay Scallops with Baby Spinach and Grape Tomatoes

Would you believe this beautiful seafood pasta dish can be on the table in just a half hour?  Simple ingredients and minimal prep make this meal perfect for week nights, date night or any special occasion.  The ingredients are naturally gluten free, except for the pasta.  So just one swap makes this meal celiac safe!

Bay scallops are delicate and sweet.  Smaller in size than sea scallops, they are harvested in the US from bays along the East Coast.  Available fresh when in season, you can also find them in the freezer section.

Dinner for two

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Ingredients:

  • 1/2 lb. bay scallops, fresh or frozen
  • 2 tbsp. butter, divided
  • 4 tbsp. olive oil, divided
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 6 oz. bag baby spinach
  • 12 grape tomatoes, halved
  • 1/2 cup white wine
  • 6 oz. gluten free spaghetti or pasta of choice
  • salt and pepper to taste
  • gluten free Italian seasoning to taste

Preparation:

If your scallops are frozen, take them out to defrost and lay them on paper towels to absorb excess liquid.  If fresh, just pat them dry before cooking.

Cut the grape tomatoes in half lengthwise and toss with 1 tbsp. olive oil.  Spread them evenly on a parchment lined baking sheet and sprinkle with seasoning.

Roast for 15 minutes at 400º, stirring halfway through.  Set aside while you finish the dish.

Cook the spaghetti to 1 minute less than package directions.  While the pasta cooks, add 1 tbsp. each of butter and olive oil to a large nonstick skillet over medium low heat.  Add the scallops, allowing plenty of space in between (cook in 2 batches if needed).

Cook 5 minutes per side, turning once.  Transfer to a bowl and keep warm.  Leave those browned bits in the pan, they will flavor the rest of the dish!

To the same skillet, add a bit more olive oil with the garlic and shallots.

Stir and cook 1 minute, then add back the roasted tomatoes.

Cook for 1 minute more, then add all of the baby spinach with 1/2 cup of white wine.  Don’t worry, it will cook down!  Cover the pan and cook for several minutes, until the spinach wilts.

What did I tell you?

Use tongs to add the cooked spaghetti to the spinach mixture, along with the scallops.  Season to taste, and finish with another 1 tbsp. each of butter and olive oil.

Toss gently to combine and heat the scallops through, then transfer to a serving platter.

Notes ♪♫ Serving the scallops with pasta makes this a very fast and easy dish to prepare.  But if you are not in a hurry, try serving it over risotto.  You can find my Basic Risotto recipe here.

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