Category: Gluten Free Recipes

Gluten Free Shrimp and Sausage Fettuccine

A well-stocked pantry means that I always have enough on hand to pull together a quick meal.  The ingredients in this spicy seafood pasta dish are all pantry staples in my Cucina!  Garlic, onions, olive oil are the foundation of so many recipes.  I buy frozen jumbo shrimp when on sale and keep my homemade Italian Sausage patties in the freezer as I add a little into so many recipes.

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Ingredients:

  • 14 jumbo shrimp, peeled and deveined
  • 4 oz. gluten free Italian sausage
  • 2 tbsp. olive oil
  • 1/2 medium sweet onion, diced
  • 1 tbsp. garlic, minced
  • 14.5 oz. can diced tomatoes
  • 4 oz. gluten free fettuccine pasta
  • 1/2 tsp. basil
  • 1/2 tsp. oregano
  • 1/2 tsp. marjoram
  • salt and pepper to taste
  • ladle of pasta water
  • 3 tbsp. milk (or cream)
  • fresh Italian parsley, for garnish

Preparation:

Brown the sausage in a large non-stick skillet, breaking it up with a spatula.

Add the onions and garlic, stir and cook until the onions are translucent.

Add the tomatoes and herbs.  Cover and simmer over low heat.

Boil water for pasta and cook to 1 minute less than package directions.

With 5 minutes left on the pasta, add the shrimp to the skillet along with 3 tbsp. milk.  If it looks dry add a ladle of pasta water.

To finish, add the fettuccine to the skillet and toss well to combine.  Cook for 1 minute longer.

Transfer to a serving platter and garnish with fresh parsley.

Notes: ♪♫ I used Barilla Gluten Free Fettuccine in this recipe.  I love the texture of the wider noodles, and the gluten eaters enjoyed it as well!

 

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Pumpkin Soup with Carrots and Parsnips

Tis the season for all things pumpkin!  This pumpkin soup is so aromatic and naturally sweetened with the addition of carrots and parsnips.  A wonderful fall soup, it is ready in under an hour so you can easily fit it into your schedule.  A great make ahead recipe for your Thanksgiving table!  I made a small batch, but you can easily double or triple the recipe.

4 Servings

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Ingredients:

  • 1/4 medium sweet onion, diced (1 cup)
  • 1 tbsp. olive oil
  • 1 clove minced garlic, (1 tsp.)
  • 1 small parsnip, peeled and diced (1/2 cup)
  • 4 small carrots, peeled and diced (1 cup)
  • 2-1/2 cups gluten free chicken broth
  • 3/4 cup pumpkin puree
  • 1/8 tsp. nutmeg
  • 1/4 tsp. ginger
  • 1/4 tsp. turmeric
  • 1/2 tsp. brown sugar
  • 1/2 tsp. sea salt
  • toasted pumpkin seeds for garnish (optional)
  • gluten free bacon for garnish (optional)

Preparation:

Prep the vegetables before you begin.  Dice the onions, carrots and parsnips and mince the garlic.

Heat olive oil in a saucepan or stock pot.  Add the onions and cook for 3 minutes until translucent.

Add the carrots and parsnips and continue cooking for 15 minutes, stirring frequently.

When the onions are beginning to caramelize, you will see a bit of browning in the bottom of the pot, like this.

Add the broth, pumpkin puree, garlic and all of the seasonings.  Cover and simmer on low 45 minutes.

While the soup is simmering, toast pumpkin seeds and cook bacon for serving.

When the soup is done, the veggies should be very soft.  Use a stick blender to puree to desired consistency.  You can make it as smooth or as chunky as you like.

Serve with a sprinkle of pumpkin seeds and bacon (I used turkey bacon).

Notes ♪♫ For convenience I used canned pumpkin in this recipe.  I’m sure that making your own would be divine!  Always check product labels for gluten containing ingredients.

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Gluten Free Beef Stir Fry

I love stir fry meals for busy weeknights!  When you get home from a long day at work, you don’t want to spend a lot of time making dinner.  This is one of my favorite Asian inspired recipes that is on the table in 30 minutes.  I used frozen veggies to make the prep even faster!  Use petite sirloin when possible and slice it yourself.  It will be far more tender and flavorful than the cuts usually sold as stir fry beef.

3-4 Servings

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Ingredients:

  • 3/4 lb. petite sirloin cut into thin strips
  • 4 oz. gluten free Pad Thai rice noodles
  • 1 lb. bag frozen Asian stir fry vegetables
  • 1 clove garlic, minced
  • 1/2 onion, diced
  • 1 baby Bok choy, chopped
  • 1/4 cup Mirin (rice wine)
  • 2 tbsp.  gluten free soy sauce
  • 1/2 cup gluten free chicken broth
  • 1/4 tsp. garlic powder
  • 1/4 tsp. ginger powder
  • 1 tbsp. cornstarch
  • olive oil
  • toasted sesame oil
  • additional gluten free soy sauce, to taste
  • ground pepper, to taste
  • scallions, for finishing (optional)
  • toasted sesame seeds (optional)

Preparation:

Toast sesame seeds in a small saucepan and set aside.

Whisk together the Mirin, soy sauce, chicken broth, garlic powder, ginger powder and cornstarch.  Set aside.  Boil water for the noodles and salt well.

Chop the Bok choy, separating the bulb from the leaves.

Heat a large nonstick skillet and add a little olive oil with 1 tsp. sesame oil.  Quickly brown the beef on the outside (don’t cook through), transfer to a bowl and sprinkle with gluten free soy sauce.

Wipe the skillet clean, and begin cooking the onion in olive oil, with a tsp. of sesame oil.  Add the bulb (bottom section) of the Bok choy, reserving the leaves.

Next add the frozen veggies, garlic and Bok choy leaves.  Season with ground pepper and a few more shakes of soy sauce.  Cover and cook 3 minutes.

Cook the noodles for 3 minutes and drain.  To finish, add the beef back to the skillet, and toss for 30 seconds to finish cooking.

Add the noodles and pour the sauce over everything, then use 2 spatulas to turn and coat evenly with the mixture.  Toss continuously for about 1 minute or until the sauce thickens.

Transfer to a serving dish and garnish with scallions and/or sesame seeds.

This dinner is a real family favorite.  People are always surprised at how easy it comes together and the frozen veggies are a real time saver.

Notes ♪♫ Always check that your soy sauce, chicken broth, seasonings and noodles are gluten free.  Avoid frozen veggies with added seasoning, sauce or glaze.

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Easy Gluten Free Italian Sausage Patties No Salt

Why make your own sausage? 

Today we have so many brands of gluten free sausage that are widely available.  So why am I going through the trouble of making it from scratch?

The short answer, a couple of years ago when my blood pressure started going up, up, up I decided to embrace lower sodium cooking.  As a woman of a certain age, I can tell you when that check engine light goes on, you had best take it seriously!

I decided to make this homemade Italian Sausage with no added salt, so that I could use it freely without worry about adding yet more salt to a recipe.

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I have also replaced my favorite convenience items like chicken broth, canned tomatoes and beans with the unsalted or lower sodium version.  Some of my purchased spice blends had an amazing amount of salt, so sadly they too had to go.  I now mix my own blends, and they are better, fresher and less expensive.

Ok, back to the sausage.  I love using Italian sausage in my recipes.  I add a little to my Meatloaf, Meatballs, Pizza, even my Shepherd’s Pie!  These sausage patties are perfect for adding a little extra flavor to ground beef recipes!

Maybe you’re not worried about sodium.  Why then make your own sausage?  Because you control the ingredients.  Want less fat?  Instead of all pork use a combination of pork and turkey or use all turkey or chicken.  Don’t like fennel?  Leave it out.  Like it spicy?  Add more hot pepper flakes.  You get the idea.

Note- I am not grinding my own meat nor am I using casings.  Remember, I called this an easy recipe?

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Ingredients:

  • 1 lb. ground pork
  • 1 lb. ground turkey (optional, you can use 2 lbs. pork)
  • 2 tbsp. red wine vinegar
  • 1-1/2 tsp. peppercorns, ground
  • 2 tsp. parsley
  • 2 tsp. garlic granules
  • 2 tsp. onion granules
  • 2 tsp. basil
  • 1 tsp paprika
  • 1/4 tsp. red pepper flakes, ground
  • 1/2 tsp. ground fennel seed
  • 1/4 tsp. oregano
  • 1/4 tsp. thyme
  • 1 tsp. brown sugar

Preparation:

Measure the spices before you begin.  I used a coffee grinder to break up my peppercorns, fennel seed and red pepper flakes.

Add the pork and turkey to a large bowl.

Use 2 forks to break apart the meat and mix it together.  This will take some time and patience, as you want it well mixed but not compressed.

Add the vinegar one tbsp. at a time, mixing well after each addition.  Whisk the spices together and sprinkle over the meat, using the forks to incorporate the spices throughout the mixture.  If you’re not watching salt go ahead and add some here.

I used a scale to measure out 4 oz. patties.  I pressed them between wax paper squares.  This recipe yields 8 patties.

The patties need to rest for 12 hours in the refrigerator prior to cooking, this allows the flavors to meld, and the vinegar tenderizes the meat.

After 12 hours in the fridge the sausage patties are ready to be cooked or frozen.  They are great for breakfast or in a sandwich.

Use them in meat sauce, casseroles and stuffing.

Notes ♪♫ In most of my recipes I will recommend that you add salt or seasoning to taste.  Whether you need to limit salt for medical reasons or just a personal preference, when you cook from scratch you are always in control.

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Sweet Potato Flatbread

This delicious flatbread recipe features sweet potato and cassava flour.  A must have in your gluten free pantry, cassava flour is made from the root of the yuca plant.  The entire root is grated, dried, and ground into a mild tasting flour that is both gluten free and Paleo friendly.

This gluten free, grain free flat bread was a nice change from my usual potato side, really different from anything I have ever made.  To achieve the same results, I recommend weighing your ingredients.

6 Servings

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Ingredients:

  • 1 large sweet potato, about 12 oz.
  • 1/2 cup cassava flour, about 2.2 oz. plus more for dusting
  • 1/4 tsp. salt
  • 1/2 tsp. gluten free Italian seasoning
  • 2 tbsp. olive oil
  • 3/4 cup grated cheese such as parmesan, gruyere etc.

Preparation:

Peel the sweet potato and cut into chunks.  I used 1 sweet potato for this recipe.  After peeling, it weighed 10 oz.

Steam the potato until very soft, 25-30 minutes.  Remove the potato and add to the bowl of a stand mixer.

Beat with the paddle attachment until smooth.  Whisk together ½ cup of cassava flour with salt and Italian seasoning.  Add to the bowl and mix until a soft dough forms.  The dough will be heavy and clinging to the paddle, like this.

Transfer the dough to a sheet of parchment paper.  I used a pie dough roller and floured fingers to gently roll and press the dough into a 1/4″ thick round.  Use a spatula to neaten the edges.

Slide the parchment onto a pizza stone.  Brush with olive oil, sprinkle with more seasoning and the grated cheese.  I used Parmesan and it browned up nicely, but Romano, Gruyere or even cheddar would be fine.  Use your favorite, or whatever you have on hand.  Bake at 375◦ for 25 minutes, then broil on high for 5 minutes.  The cheese should be melted and starting to brown, the edges crispy.  Watch that it doesn’t burn!

Use a large spatula to slide the flatbread off the parchment onto a cutting board.  Slice into wedges and serve.  You should hear a nice crunch when you cut into it.  Once the flatbread begins to cool it will soften up, so it is best eaten immediately.  Leftovers can be reheated on a pizza stone.

The verdict, everyone loved it!  Potato lovers, change up your menu with this easy, gluten free side.  Everyone will want a slice, so be ready to share!

Notes ♪♫ Cassava flour is quickly gaining popularity in gluten free baking.  If you can’t find it at your supermarket it is widely available online from sites like Amazon.

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Gluten Free Crock-Pot Turkey Drumsticks

Turkey Drumsticks can be dry and tough when roasted, but they come out moist and falling off the bone tender when cooked in the Crock-Pot.  This time of year, it is easy to find turkey drumsticks at the market for a very good price.  Crock-Pot recipes like this one are so easy and can really free up my schedule.  I started this dish around 11:00am and it was ready in time for dinner at 6:30.

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Ingredients:

  • turkey drumsticks (plan on one per person)
  • 1 medium sweet onion
  • 5 celery stalks
  • 2 carrots
  • 1/4 cup sweet white rice flour
  • salt and pepper to taste
  • olive oil
  • 1/2 cup white wine
  • 1/2 cup gluten free chicken broth
  • 1/2 tsp. sage
  • 1/2 tsp. thyme
  • 1/2 tsp. garlic powder
  • 1/4 tsp. turmeric
  • cooking spray
  • fresh rosemary for garnish

Preparation:

Chop the onions, celery and carrots into large chunks.  Mist the crock-pot with cooking spray and add the veggies in an even layer.

Rinse the turkey legs and pat dry.  Add the flour to a food safe plastic bag, they place the turkey legs in the bag.  Twist to close and shake to coat the legs evenly with flour.

Use a stainless-steel skillet (not non-stick) to brown the legs in olive oil, about 5 minutes per side.  Don’t crowd the pan, brown the meat in batches if necessary.  Season with salt and pepper to taste.

Place the drumsticks in the crock-pot on top of the vegetables.

Next deglaze the pan.  Remove the skillet from the heat and slowly pour in the wine.  Return to the heat and use a spatula to scrape up all the little brown bits, then let it simmer for a minute.  Strain the solids and reserve the wine.

Whisk together the reserved wine, chicken broth, sage, thyme, garlic powder and turmeric.  Drizzle over the turkey legs.  The vegetables and meat will release their own liquid as they cook, so don’t add more.

Now set your crock-pot to low and cook for 7 – 8 hours.

That’s all there is to it!  Arrange the drumsticks on a serving platter and drizzle a bit of the pan juices over the meat.  For a nice presentation you can garnish with fresh rosemary sprigs or other herbs.

Notes ♪♫ Don’t discard those veggies and juices in the bottom of the crockpot.  They will make an incredible soup stock or base for sauces and gravies.  I like to puree it then store in the refrigerator or freezer, ready for my next creation!

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Gluten Free Tex-Mex Chicken Thighs

I’m really loving this Tex-Mex style chicken.  Made with just a few pantry staples, it’s so easy to put together!  Slow cooked on low heat, the chicken came out tender and juicy.  The homemade Mexican spice blend gives the dish it’s bold flavor, and you can as much or as little as you like.

4 Servings

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Ingredients:

Preparation:

Brush the chicken thighs with olive oil and sprinkle seasoning on both sides.  Coat an oven safe skillet, braising pan or Dutch oven with cooking spray and arrange the thighs in a single layer.

Pour the tomatoes over the chicken and sprinkle more seasoning.  Cover and bake for 45 minutes at 300º.

Turn the chicken over, add the beans and corn, cover and bake for an additional 45 minutes.

This casual dinner comes to the table right in the pan.  Garnish with chives or cilantro.

I made a side of white rice to go with the meal.  To serve, divide the rice into 4 plates.  Top each with one chicken thigh and spoon the corn and beans over the chicken along with extra pan juices.

Notes ♪♫ Always check canned and frozen vegetables for gluten containing ingredients or possible cross contamination.  Feel free to use a prepared Taco seasoning mix, as there are many great brands out there that are gluten free.  I opted make my own to control the sodium content.

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Gluten Free Lasagna Remake

This Lasagna is generously sized to feed a family.  Look at those crispy edges!  My remake of the traditional meat Lasagna everyone loves is completely gluten free and has thin slices of eggplant layered in that will almost disappear (don’t tell the kids!).  Baked in a 9 x 13″ pan, it is very filling so a little goes a long way.  Serve as a main course with a simple salad, or in smaller portions alongside another dish.  You will have anywhere from 6 to 12 servings.

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Ingredients:

  • 12 oz. lean ground beef
  • 4 oz. Italian sausage (pork, turkey or chicken)
  • 1 tbsp. olive oil
  • 1/2 sweet onion, diced
  • 3 garlic cloves, minced
  • 2 tbsp. tomato paste
  • tomato sauce – 1 can 29 oz. + 1 can 15 oz.
  • 1 tbsp. brown sugar
  • fresh ground pepper
  • 1/2 tsp. oregano
  • 1 tsp. basil
  • 1 eggplant sliced on a mandolin
  • 16 gluten free lasagna noodles
  • 16 oz. tub ricotta cheese
  • grated Parmesan cheese
  • cooking spray
  • fresh basil and parsley for garnish

Preparation:

Cut the bottom off the eggplant and stand it up on a cutting board.  Run a knife down the sides to peel, then slice the eggplant very thin using a mandoline or sharp knife.

Lay the slices between sheets of paper towel and press down lightly.  Let them sit for 20 minutes then salt to taste.

Make the meat sauce.  Sauté the onions and garlic in 1 tbsp. olive oil.  When the onions are translucent, add the meat and begin breaking it up with a meat spatula.

When the meat is completely browned, make a space in the center of the pan and add the tomato paste.

Toast for a few minutes then stir into the meat.

Add the 29 oz. can of tomatoes with the basil and oregano.  Season with ground pepper.  Cover and simmer for 30 minutes.

This simmer mat is perfect for cooking sauce over low heat, so it doesn’t burn.

In a separate saucepan add the 15 oz. can of tomato sauce and season with more basil and oregano.  Simmer 20 minutes and set aside to cool.

Transfer 1/2 of the plain sauce to a bowl and whisk with the ricotta.

To assemble the lasagna, coat a 9 x 13″ baking dish with cooking spray.  Begin with a layer of meat sauce.

Top with 4 of the lasagna noodles.

Spread with 1/3 of the ricotta mixture, then top with a layer of eggplant slices.

Repeat 2 more times, layering meat sauce, noodles, ricotta mixture, eggplant.  Finish with remaining 4 noodles, the rest of the plain sauce and Parmesan cheese.  Make sure all of the lasagna noodles are covered to the corners.

Coat a sheet of foil with cooking spray (so it doesn’t stick) and cover the pan tightly.  Bake for 40 minutes at 350º, then use tongs to carefully remove the foil and bake for 20 minutes uncovered.  Remove from the oven, cover and rest 10-15 minutes before serving.

Garnish with fresh basil and parsley and bring to the table.

Notes ♪♫ I used Barilla gluten free oven-ready lasagna in this recipe, and no one even knew it was gluten free!  A tip, when making gluten free Lasagna do not pre-cook the noodles.  No matter what the box instructions say.  Pre-boiled noodles will absorb less liquid as they cook, and you may end up with a watery mess.

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Gluten Free Peasant Loaf

Years ago I loved making peasant style country loaves like this one.  I made them so often, I didn’t even use a recipe!  We would have bread with dinner and leftovers were saved for toasting in the morning.  This Gluten Free Peasant Loaf is a throwback to those days and to my ongoing attempts to recreate my old breads.

I have tweaked this recipe again and again, always changing a little something to improve the taste and texture.  Ingredients are key, but sometimes using the right tools will make a difference.

The baking dish you see in this post is from King Arthur (not a paid link), it works well with gluten free bread as the round bowl helps the dough keep its shape as it rises and bakes.  I seasoned it with olive oil and then lined it with parchment paper.  About half way through baking I removed the parchment to crisp up the bottom of the loaf.

Unlike most of my gluten free breads, this one is also dairy free.  The flour blend of brown rice and sorghum is reminiscent of a country wheat loaf with a crisp crust and soft center.  In the world of gluten, this would be called a no knead bread.  But really, all gluten free bread is no knead bread so I’m just calling it a peasant loaf!

Yield: 1 small loaf – about 8 slices

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Ingredients:

Preparation:

In the bowl of a stand mixer, combine the water, yeast and sugar.  Proof 15 minutes while you gather the other ingredients.  Measure the dry ingredients (rice flour through salt) and whisk well.

Oil the baking dish, line with parchment and sprinkle with corn meal.

When the yeast has bloomed, whisk in 1/4 cup egg whites.  With the beater attachment, slowly add the dry ingredients and mix for 5 minutes to form a smooth dough.  The consistency will be like that of mashed potatoes, and the dough will cling to the beater, like this.

Scrape the dough into the prepared baking dish, then use a wet spatula to smooth the surface into a ball shape.

Invert the mixing bowl over the top and let the dough rise for one hour at room temperature.

Preheat the oven to 400º.  Place the racks at top and center.  Place a pizza stone on the middle rack.  Dust the top of the loaf lightly with rice flour and slash the top in a cross or a # pattern.

When the oven reaches full temperature, place 2 cups of ice cubes in a pan on the top shelf to create steam, and place the pan with the bread on top of the pizza stone.

Bake for 45 minutes.  About half way through baking carefully remove the parchment (use tongs and gloved hands) to get a good crust on the bottom.

Transfer to a rack and cool the loaf completely before slicing, at least 2 hours to allow the bread to set.  If you slice it too soon, the center will be gummy.

Serve with dipping oil, or use it to soak up whatever sauce you may be having for dinner!  Leftovers, if you have any are great for toasting!

Notes ♪♫  If you don’t own a baking bowl, you can use any stoneware pan, pizza stone, glass baking dish or baking sheet.  The loaf will likely spread out a bit more on a flat surface.  I recommend using parchment paper with any of these options.

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Gluten Free Baked Haddock with Butter and Cracker Crumbs

Gluten Free Baked Haddock with Butter and Cracker Crumbs

I grew up in a Catholic Italian family during the 1960’s.  The church was a central part of the community, and like all good Catholics we abstained from eating meat on Friday as an act of penance.  Back then that meant that seafood was the star of the dinner table!

My mother’s answer to the weekly fish dinner was the New England classic of Haddock, Cod or some white fish slathered with butter and Ritz cracker crumbs.  Fast, easy and family friendly.

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Sometimes it’s the little things that you miss on the gluten free diet, and for me this meal has been one of them.  I tried using breadcrumbs, crushed cereal etc. but it was not the same.  So, I started experimenting with different gluten free crackers.  For a while, Lance crackers were my go-to, but they have been almost impossible to find since the pandemic.  I have since been using Schar Entertainment Crackers and they are a good alternative.

Ingredients:

  • 1 lb. haddock (substitute cod or other flaky white fish)
  • ¼ cup cracker crumbs (about 10 crackers)
  • 1 tbsp. butter
  • Old Bay seasoning
  • Cooking spray
  • Fresh chives, for garnish

Preparation:

Line a baking pan with foil and mist with cooking spray.  Rinse the fish, pat it dry and arrange on the baking pan so that pieces don’t touch.

Mist with cooking spray and sprinkle the tops with Old Bay.

Pulse the crackers in an electric chopper or place them in a bag and pound into crumbs.  Spread the crumbs evenly over the fish.  Cut the butter into small pieces and dot the top of the fish.

It doesn’t get any easier!  Bake at 350◦ for 30 minutes.  Garnish with chives and serve.

Notes ♪♫ If you’re missing Ritz Crackers try Schar Entertainment Crackers, which I have used in this recipe.  They are a good substitute for recipes that call for Ritz cracker crumbs.

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