Category: Gluten Free Recipes

Homemade Espresso Powder

Like many, I’m getting ready to do a little holiday baking.  Desserts are not my forte, but I do like to indulge in the occasional treat.  That being said, I really do not want to spend money on pricey, seldom used ingredients like Espresso Powder.  So with a little research, I learned how to make a small amount at home that cost me ZERO$$$!  That’s right, the only ingredient needed are spent coffee grounds.

So get your morning coffee brewing and let’s get started.

Ingredients:

  • used coffee grounds

Preparation:

Brew coffee and reserve the grounds.  Let them drain for a bit, then spread the grounds in an even layer onto a parchment lined baking sheet.

Bake the grounds for 1 hour at 250º, then turn off the oven and leave the pan in for another 2 hours.  The grounds should be very dry to the touch.

Transfer the grounds to a coffee grinder and process into a fine powder.

Store in an air tight container, I used a small Ball jar.

Use in recipes that call for espresso powder.

Notes ♪♫ I’m a New England girl, and we love our Dunkin Donuts coffee!  That’s what I used in this post, of course you can use real espresso or any roast you prefer.

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Breaded Pork Medallions with Beans and Potatoes

I’m always looking for recipes to incorporate more beans into our meal plan.  Beans are nutritious, economical and rich in fiber, which is sorely lacking in the gluten free diet.  This bean and potato side was the perfect accompaniment to my easy breaded pork medallions!  I used cannellini beans in this recipe, but you can use any variety you prefer!

4 Servings

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Ingredients:

Preparation:

Soak the pork in 1/3 cup milk for at least 30 minutes.

Cook the bacon in a deep skillet, then remove and drain on paper towels, reserving the fat.  Add the diced onions to the skillet with 1 tbsp. olive oil and cook them on very low heat to caramelize, about 25 minutes.

Add the potatoes with an additional tbsp. of olive oil.  Sprinkle with Italian seasoning.  Toss to coat, add 1/3 cup chicken broth and cook 20 minutes longer.

Drain and rinse the beans and add to the skillet with an additional 1/3 cup of chicken broth.  Cook for another 15 minutes.

Dredge the pork medallions in the breadcrumbs, and cook in a large, nonstick skillet coated with olive oil, 5 minutes per side.

Serve over the potatoes and beans.

I added a side of roasted green beans.

Dinner was delicious and there were plenty of leftovers!

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Gluten Free Hamburger Buns “BYOB”

Summer is in full swing, and with it the long-awaited cookouts and neighborhood barbeques.  A burger on the grill is one of life’s simple pleasures, but when you have Celiac disease, an invitation to the family cookout usually means “BYOB” – Bring your own bun!

It’s all part of gluten free living, but that doesn’t mean settling for the frozen cardboard buns at the market.  Instead, enjoy that burger on an awesome, gluten free bun that you made from scratch!

I’ve gone through the trial and error of testing endless grain combinations to create the most delicious gluten free hamburger bun.  It holds together beautifully, no crumbling! It’s delicious toasted but doesn’t need toasting, and the taste is amazing!  The other guests may be jealous, so be sure and make enough to share 🙂

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6 buns

*Contains Oats – see notes

Ingredients:

  • 2-1/4 tsp. yeast (1 packet)
  • 1/2 tsp. sugar
  • 1/2 cup 1% milk

………………………………………….

**(Note: If you are avoiding oats, substitute 50 g. sorghum flour for the oat flour in this recipe.  You can also try buckwheat or millet flour)

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  • 1 egg
  • 2 tbsp. canola oil
  • 1 tbsp. honey
  • 3/4 cup water

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  • 1 tbsp. milk
  • tbsp. sesame and poppy seeds (optional but good)

Gluten free dough really does benefit from the support of a bun pan to help keep its shape as it rises. This one, from USA Pan is perfect.  You can also use muffin rings or even canning jar lids.

Preparation:

Microwave 1/2 cup milk for 30 seconds.  Stir in the yeast and sugar and let it proof 15 minutes while you gather the rest of the ingredients.

Whisk together the dry ingredients.

In the bowl of a stand mixer, whisk the egg, canola oil and honey with the proofed yeast mixture.  Switch to the beater attachment and add the dry ingredients with 3/4 cup water on low speed until combined.

Beat for 6 minutes to form a wet dough that clings to the beater like this.

Gather the dough together in the mixer bowl and cover with plastic wrap.  Let it rest for 15 minutes.  This will give the dry ingredients a chance to hydrate.

Turn the dough out onto a floured work surface and sprinkle with more flour.  The dough will look shaggy, like this.

Use a bench knife to divide the dough into 6 even pieces.  Sprinkle generously with more flour.

Use floured hands and bench knife to gently roll and pat each piece into a ball.  Handle the dough with a very light touch and apply as little pressure as possible.

Spritz the bun pan with cooking spray and gently transfer the formed buns.  Cover with oiled plastic wrap and proof for 15 minutes while you preheat the oven.

Preheat the oven to 400º, and lower to 350º just before baking.  Brush milk over the tops of the buns and sprinkle with seeds if desired.  Use a paring knife to score each bun down the center.

Place the pan in the oven on the middle rack.  Spray the sides of the oven with water and quickly close the door.  Bake for 30 minutes, or until the internal temperature reaches 200º (use a thermometer).  Turn the oven off, open the oven door slightly, and leave the buns in for 5 minutes longer.

Remove from the pan and cool on a rack.  Don’t slice until they have completely cooled.

The rolls are perfection, they have a nutty, bready aroma and a soft crumb!

Toast them up or not, they are great either way!

They are the perfect accompaniment to all your summer burgers and lunch sandwiches!  For something different, try them with my Gluten Free Salmon Burgers.

Notes ♪♫ Rather than stock oat flour in my pantry, I buy old fashioned rolled oats and grind them in a coffee grinder when flour is needed.  In doing so I always have oats on hand for breakfast, adding to recipes in whole form or to grind for small amounts of flour.  For best texture and nutrition, I use old fashioned rolled oats, not instant.  Of course, ALWAYS choose certified gluten free oats and for extra peace of mind buy Purity Protocol Oats.

Notes ♪♫ Oats continue to be highly controversial when it comes to celiac disease.  For myself, I have decided to only use gluten free oats processed under a purity protocol, such as Bakery on Main.  As always, consult with your own medical team for advice.  Whether or not you continue to consume oats is a personal choice.

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Sheet Pan Roasted Vegetables

Today I’m making Sheet Pan Roasted Vegetables, a healthy and colorful side dish that is easy to prepare and naturally gluten free.  I love the fingerling potatoes with their vivid red and purple hues that contrast beautifully against the carrots, parsnips and Brussels sprouts.  Did you know that many veggies can be prepared this way (think bell peppers, asparagus, turnips, etc.)?  Use what you have on hand!  Roasting really adds another flavor dimension and there are certain vegetables like Brussels sprouts that I will only eat this way.  I always add a little bacon and a sprinkle of seeds for texture.  What a great way to eat your vegetables!

4 servings

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Ingredients:

  • 12 fingerling potatoes, quartered lengthwise
  • 1/2 red onion, diced
  • 1 parsnip, peeled and sliced on the diagonal
  • 1 carrot, peeled and sliced on the diagonal
  • 12 Brussels sprouts, halved
  • 1 tbsp. sunflower seeds
  • 1 slice of bacon, chopped
  • 2 tbsp. olive oil
  • cooking spray
  • seasoned salt

Preparation:

Wash and prep the veggies.  I like to quarter the fingerling potatoes lengthwise and cut the carrot and parsnip on the diagonal.  Place the veggies in a large bowl and toss with olive oil.

Line a half sheet pan with foil and coat with cooking spray.   Spread the veggies in an even layer.  Aren’t they gorgeous?

Sprinkle with seasoned salt, sunflower seeds and chopped bacon.

Now roast at 375º for 45 minutes, tossing the veggies halfway through.

It’s that easy!  You can transfer to a serving dish or bring it to the table just like this for easy cleanup.  Grab a spatula and dig in!

Notes ♪♫ I used Lawry’s Seasoned Salt in this recipe.  It complements so many of my potato and veggie dishes.  They also have a lower sodium version which is great for those who are limiting salt.

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Gluten Free Spaghetti with Squid Rings

Gluten Free Spaghetti with Squid Rings

This simple pasta dish is the embodiment of comfort food.  It is out of this world good.

Here in my home state of RI, squid is usually available year-round.  In fact, Calamari is the official state appetizer of Rhode Island.  If you can’t find fresh squid, look for it in the frozen section.  You can use squid tubes, tentacles or a combination in this recipe.  I’ll admit, I am a little squeamish about those tentacles!

Be sure to soak the squid in milk for 30 minutes before cooking.  This makes the flesh tender and lends a creaminess to the sauce.  Finishing the dish with garlic oil puts it over the top!

 4 servings

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Ingredients:

  • 6 oz. gluten free spaghetti
  • 8 oz. squid tubes, cut into rings (tentacles optional)
  • 1/3 cup milk
  • Italian seasoning, to taste
  • 1/4 cup olive oil
  • 5 garlic cloves
  • 1/4 tsp. red pepper flakes
  • 2 tbsp. olive oil
  • 1 tbsp. tomato paste
  • 14.5 oz. can diced tomatoes
  • ¼ tsp. brown sugar
  • 1/2 cup white wine
  • ½ bag baby spinach (about 2 handfuls)
  • 3 tbsp. chopped fresh Italian parsley

Preparation:

Cut the squid tubes into rings, rinse and place in a bowl with 1/3 cup milk.  Sprinkle with Italian seasoning and soak for 30 minutes.  Squid can be tough if not prepared correctly, but if you soak it in milk and don’t overcook, it will be delicious and tender.

Next make the garlic oil.  Chop the garlic and heat slowly over lowest heat in 1/4 cup olive oil, sprinkled with red pepper flakes.  I used a simmer mat to keep the heat low.  When the garlic is just starting to soften (about 20 minutes) remove it from heat and set aside.

Bring a large pan of salted water to a boil and cook the spaghetti according to package directions. Now heat a braising pan or wide skillet on medium low with 2 tbsp. olive oil.  Add the tomato paste to the center of the skillet and let it cook 2 minutes.

Add the diced tomatoes with their juice, followed by the wine, brown sugar and 1 tsp. of Italian seasoning.  Bring to a simmer and stir frequently, until the liquid has reduced by half, about 5 minutes.

Use tongs to pick up the squid and add it to the sauce, discarding the excess milk.

Cover and cook 7 minutes.

Uncover, add the baby spinach and stir it in just until wilted.

Drain the spaghetti and place on a serving platter.  Top with the squid and tomato mixture.  Finish with the garlic oil (you may remove the garlic first or leave it in), and garnish with chopped parsley.

Friends, this was the best seafood pasta dish and a very special dinner for two.  Not to mention easy and economical!  Enjoy this restaurant quality meal in your home tonight!

Notes: ♪♫ I used Bionaturae gluten free spaghetti in this recipe.  It’s a great choice if you are missing traditional “white” pasta.  The first time I had it in a restaurant, I thought they had mistakenly served me regular pasta!  It’s so good, no one will know it’s gluten free.

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Gluten Free Breaded Pork Chops

Pork chops are one of my go to meals during the week.  In this easy, schnitzel style recipe I slice the chops through the middle and pound them thin, for a very quick cook time plus more surface area for the crispy breading.  Only 1 tbsp. of olive oil needed, no deep frying!  It’s one of my tried-and-true recipes that I have modified just by using gluten free breadcrumbs.  Simple ingredients are kid friendly, and adults will love it too!

Dinner for 2

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Ingredients:

  • 2-3 boneless pork chops 3/4″ thick
  • 1/2 cup seasoned gluten free breadcrumbs
  • 1/2 cup buttermilk (or use 1/2 cup milk + 1 tsp. lemon juice)
  • 1/2 tsp. gluten free Worcestershire sauce
  • 1/4 tsp. garlic powder
  • 1 tbsp. olive oil

Preparation:

Combine the buttermilk, Worcestershire and garlic powder in a measuring cup.  Lay the pork chops on a cutting board and carefully slice each chop through the middle.

Place each slice between 2 sheets of plastic wrap and pound to an even 1/4″ thickness.

Lay the pork chops in a zip top bag with the buttermilk mixture.  Be sure to seal the bag completely and lay it on a plate in case there are any spills.  Let the chops marinate for 1 hour in the refrigerator.

Heat a large non-stick skillet over medium low heat with 1 tbsp. olive oil.  Remove the chops from the marinade and dredge in the breadcrumbs.

Place the chops in a single layer and cook 2 minutes per side, turning once.

That’s it!  The chops are thin, so 2 minutes per side is all it takes!

Moist and juicy, on the table in minutes!

The whole family will love this dinner, even picky eaters!  Go ahead and double or triple the recipe, it’s a fast and easy to cook up several batches.  So, the next time you’re wondering what to make for dinner, give this a try!

Notes ♪♫ Aleia’s Gluten Free Italian Breadcrumbs are the best tasting gluten free breadcrumb!  After trying so many, I can honestly say that they are the closest in taste to real Italian breadcrumbs.  You will not believe they are gluten free!

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Favorite Mexican Grilled Chicken

Favorite Mexican Grilled Chicken

I haven’t been out to dinner much lately.  Sometimes it’s just easier to stay home, but there is a local Mexican restaurant that I’m especially missing.  Not dedicated gluten free but they always make sure that I have a safe basic meal of grilled chicken, rice and veggies.  It was a cinch to recreate this favorite dinner at home, especially during the summer months when squash is abundant, and cilantro is growing fresh in my herb garden.

Grilled chicken is a no brainer.  So, how do we give it that Mexican flavor profile?  To me the must-haves are Chipotle Chile, cumin, onion, oregano, cilantro and lime…  The entire meal echos these flavors.  Get my Mexican Spice Blend here.

2 Servings

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Ingredients:

  • 14 oz. boneless chicken breast
  • Zucchini and summer squash, diced
  • 1/4 cup sweet corn
  • 2 tbsp. shallots, minced
  • Olive oil
  • Mexican seasoning
  • Juice of 2 limes
  • Fresh cilantro, for garnish

Preparation:

Butterfly the chicken breast by slicing through the center horizontally, cutting almost to the other side and opening it up like a heart.  Place between 2 sheets of plastic wrap and pound to an even ½” thickness.

Brush the chicken with olive oil and season with Chipotle seasoning.  Let it stand at room temperature for 15 minutes, then heat a grill pan with olive oil on medium low and add the chicken.

Cook 5 minutes per side, or until the internal temperature reaches 165º.  Squeeze lime juice over the chicken and transfer to a serving dish.  Garnish with fresh cilantro and keep warm.

Add the zucchini, summer squash, corn and shallots to a hot skillet coated with olive oil, sprinkle with seasoning and a squeeze of lime juice.  Cook just a few minutes until crisp tender.

Serve with Cilantro Lime Rice, and Tomatillo Sauce (salsa verde) for dipping.

Thanks for visiting today and be sure and check all my Cinco de Mayo recipes!

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Rutabaga Oven Fries

Look at those fries!  Notice anything different about them?  Yes, they are baked in the oven and no, they are not potatoes!

These fries are made from Rutabaga, a delicious lower carb alternative to the potato.  Easy to prepare, this root vegetable is inexpensive and available year round.  With just a bit of sweetness it can stand in for potato in many recipes.  The fries are not quite as crispy as deep fried, but they are darned good!  Of course they are naturally gluten free!

My favorite way to use Rutabaga is as a topping for Shepherd’s Pie.  This is one of my most popular recipes, both online and at home!

The dilemma, I use only half of the rutabaga in my Shepherd’s Pie recipe, so what to do with the rest?  That is where I decided to experiment with another favorite potato side, the oven fry.

Prepare them just as you would oven fried potatoes.  Toss with olive oil, just a little cornmeal with seasoned salt them roast them at high heat.

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Ingredients:

  • ½ medium rutabaga
  • Olive oil
  • Seasoned salt (I used Lawry’s)
  • 1 tsp. cornmeal
  • Cooking spray

Preparation:

You will need to put a little muscle into this preparation!  Slice off the top and bottom of the rutabaga to create a flat surface that will sit securely on your cutting board.  Now peel off the skin by running your knife  down the sides.  Cut into 1/2″ thick strips.  This is a great upper body workout!

Toss the fries with the olive oil, cornmeal and seasoned salt in a large bowl, be sure that all are evenly coated.  Preheat your oven to 450° and prepare a baking sheet by covering with foil and misting with cooking spray.  Spread the slices out on the baking sheet in a single layer.

Bake for 30 minutes, tossing half way through.  For a crisper, browned exterior, finish them under the broiler for 3-5 minutes on low.  Watch that they don’t burn!

That’s it!  What a great side dish, shown here with steak and veggies.

Notes: ♪♫ Rutabaga will keep for several weeks in the refrigerator.  It can also be steamed and frozen.

The Lazy Gastronome

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Gluten Free Jambalaya Pasta

Gluten Free Jambalaya Pasta

Fra Diavolo meets Cajun in this spicy pasta dish with a definite southern twist!  Cajun seasoning gives it a real kick, and it can be anything from a modest pinch to a generous shake, you decide.  I borrowed smoky Andouille sausage, chicken and shrimp from the traditional recipe, along with the “trinity” of pepper, onion and celery.  I finished it with a light tomato sauce but instead of rice I served it over gluten free Casarecce pasta from Jovial, one of my absolute favorites!  Use pork or chicken Andouille sausage in this recipe.  Always check ingredients and look for the gluten free label.

4 Servings

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Ingredients:

  • 6 oz. Andouille sausage, cut into coins
  • 6 oz. colossal raw shrimp (about 6), peeled and deveined
  • 12 oz. boneless chicken breast, cut into medallions
  • 2 cups broccoli florets, cut into 1″ pieces
  • 1/4 cup red bell pepper, diced
  • 1/2 cup sweet onion, diced
  • ¼ cup celery, sliced
  • 1 tbsp. garlic, minced
  • olive oil, about 2 tbsp.
  • 3 tbsp. tomato paste
  • 3 tbsp. cream, half and half or milk
  • Cajun or Creole seasoning
  • 4 oz. gluten free pasta, cooked 2 minutes less than package directions
  • 3 ladles of the pasta water
  • Parsley for garnish

Preparation:

Once the ingredients are prepped, this meal comes together in about 15 minutes.  Slice the sausage into coins, peel and devein the shrimp, slice the chicken into medallions.  Mince the garlic and dice the bell pepper, onion and celery.  Chop the broccoli into bite size pieces.

Cook the pasta to 2 minutes less than package directions, reserving 3 cups of the pasta water.  Heat a large skillet with olive oil.  Add the sausage and cook 1 minute, or until the sausage begins to release its fat.

Add the chicken, season well and cook 3 minutes longer, turning once.  It does not need to be cooked through at this point.

Add the broccoli, peppers, onions, celery and garlic.

Season, cover and cook 3 minutes until the veggies are crisp tender.

Make a space in the center of the skillet and add the tomato paste.  Let it toast for 1 minute, pushing it around with a spatula then toss it with the meat and vegetables.

Add 1 ladle of the pasta water with the shrimp, and continue cooking just until the shrimp turns pink.

Add 2 more ladles of pasta water with the cream, half and half or milk.  Look at the gorgeous colors!

Finally, add the drained pasta to the skillet and toss well for another 2 minutes to finish cooking the pasta and meld the flavors.

Transfer to a platter, garnish with parsley and dinner is ready.  It smells so good; I had to hurry through the photo shoot!

What a meal!  The Andouille sausage gave it just the right amount of heat.  I went easy on the seasoning, but next time I’ll give it a few extra shakes!

This pasta version of Jambalaya is my favorite, maybe because I’m Italian!  I hope you enjoyed it as well.  For more Jambalaya recipes check out my traditional Jambalaya and my Jambalaya stuffed peppers!

Notes: ♪♫ What is the difference between Cajun and creole seasoning?  Cajun seasoning is spicy combination of peppers and herbs that bring on the heat, while Creole seasoning leans more toward a balanced blend of heat and sweet.  It’s a matter of taste, so use whatever makes your palette happy!

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Pan Grilled Arctic Char

When it comes to seafood, Arctic Char is one of my favorites.  It’s not always available in our area, so when I spot it at the market it’s a must buy!  At first glance you might mistake Arctic Char for salmon, and while they do look alike, Arctic Char has a milder taste.  It also cooks up much faster than salmon, just a few minutes per side.

Although this fish lends itself to different preparations, I prefer this simple marinade of maple syrup, ginger and sesame oil.

Dinner for two

Ingredients:

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Preparation:

Whisk together the sesame oil, maple syrup, ginger, cornstarch and water in a nonreactive baking dish.

Cut the fish into 4 pieces and place in the marinade, cover and let it sit at room temperature for 20 minutes, turning once.  Sprinkle with maple garlic seasoning.

Heat a grill pan over medium low and mist with cooking spray.  Add the fish skin side up and cook 2 minutes.

Turn the fish, spoon the marinade over the top and cook 2 minutes more.

Turn skin side up one more time and cook for 2 more minutes to deepen those grill lines.  The fish should flake easily with a fork.

Transfer to a serving dish, and garnish with fresh chives.

I served it with a wild rice blend, roasted green beans and almonds.

Notes ♪♫ Arctic Char cooks up perfectly on my stove top, using my grill pan over medium low heat.  Although I have not tried it, cooking directly on an outdoor grill might be too much heat for this delicate fish.

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