Gluten Free Recipes – Page 27 – My Gluten Free Cucina

Gluten Free Rhubarb Crumble

A word of Caution- This recipe contains oats.

A recent statement from Gluten Free Watchdog states that they cannot currently recommend ANY brand of gluten free oats.

Whether or not you continue to consume oats is a personal choice. As we await more information, I will preface any recipes that include oats with a link to this important statement from Gluten Free Watchdog, an independent, subscriber-driven gluten-testing organization. About | Gluten Free Watchdog

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To me, rhubarb says spring! This Rhubarb Crumble has been a family favorite for so many years. Way back when, my husband would pick the rhubarb fresh from our backyard garden and it was just wonderful! These days, our harvesting is done at the grocery store, but it always brings back those memories.

In this recipe, I threw an apple into the usual mix of rhubarb and strawberry, and it worked so well, I think you could add just about any fruit you like, and it would be delicious.

When shopping for rhubarb, be sure to choose stalks that are firm and vibrantly colored. If the outer skin of the rhubarb is tough and stringy, you can easily peel some of it off. Young, slender stalks are less likely to need peeling, but you may need to buy a few extra.

6 Servings

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Ingredients:

For the filling:

2/3 cup granulated sugar
2 tbsp. corn starch
3 stalks rhubarb
1 large apple
1/4 cup strawberry preserves

For the topping:

1/2 cup gluten free all-purpose flour
1/2 cup gluten free rolled oats
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup (half stick) chilled unsalted butter

Preparation:

In a large bowl, combine 2/3 cup granulated sugar and 2 tbsp. cornstarch. Peel and dice the apple and chop the rhubarb into 1/4″ slices. Toss the rhubarb and apples with the sugar and cornstarch mixture. Refrigerate while you prepare the crumble topping.

In a small bowl, combine the flour, oats and sugars. Chop the butter into cubes.

Working quickly, cut the butter into the topping mixture using a pastry cutter, firm spatula, or 2 butter knives. You can even use your fingers to incorporate the butter into pea size pieces.

Preheat the oven to 375° and coat a square baking dish with cooking spray. Add the apples and rhubarb then use a teaspoon to dot the strawberry preserves over the fruit.

Spread the topping evenly.

Bake for 45 minutes. When done, the top should be lightly browned and bubbly.

Allow to cool slightly before serving. Honestly, it’s delicious warm, room temperature or chilled! Store in the refrigerator and it will be good for several days, but I don’t expect it to last that long…

Notes: ♪♫ For the preserves, I used Polaner All Fruit Strawberry, it is gluten free and sweetened only with fruit juice.

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Tomatillo Sauce – Salsa Verde

I remember the first time I ever had Tomatillo Sauce. Now, let’s just say I am an Italian girl, so please forgive my first thought – what the heck is a tomatillo? Also known as Salsa Verde or Green Salsa, I started ordering it with my favorite Mexican chicken dinner and found I really liked it.

Then one day in the produce section I spotted the tomatillos. Aha! So that’s what they look like! Not very impressive with their dry wrinkled husks, but I was curious enough to try making a small batch of Tomatillo Sauce at home. This is a mild sauce, so if you want something spicier you will need to add jalapeno or hot pepper flakes. For great flavor, be sure to use fresh cilantro and use both the leaves and stems.

Recipe makes about 1/2 cup and can be doubled or tripled if using as a dip.

Ingredients:

4 tomatillos (about 4 oz.)
1/4 cup diced onion
1 tsp. minced garlic
2 tbsp. chopped fresh cilantro, leaves and stems
1/2 cup water
1 tsp. salt
1/8 tsp. Mexican Spice Blend or more to taste
juice of 1/2 small lime (about 1 tbsp.)

Preparation:

Peel and wash the tomatillos, then cut in half.

Place the tomatillos with the next 5 ingredients (through salt) in a small sauce pan. Cover and simmer for about 20 minutes on low heat.

The tomatillos will cook down until most of the liquid has evaporated.

Cool slightly, then transfer to a blender or small electric chopper. Add the lime juice and spice, then puree the ingredients until smooth.

Serve warm or at room temperature.

This sauce is delicious brushed on grilled chicken, veggies or any savory food. You can also serve it with chips as a salsa.

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Gluten Free Sorghum Pilaf

Sorghum is an ancient grain that is enjoying renewed popularity. Nutritious and gluten free, I like to keep it in my whole grain rotation for variety in our healthy diet. It has a nutty flavor and chewy texture.

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The biggest drawback about making Sorghum is that it takes a long time to cook. I usually make it when I plan to be in the kitchen for a nice long stretch. The preparation begins with several hours of pre-soaking, followed by a long, slow simmer along with frequent additions of liquid.

Ingredients:

1/2 cup sorghum grain
1 cup water
3/4 cup mixed vegetables diced very small (such as shallots, onion, scallion, garlic, mushroom, carrot, celery, red and green bell pepper, zucchini)
1 tbsp. butter
1/2 tsp. seasoned salt
pinch of red pepper flakes
1 carton gluten free chicken or vegetable broth (use either or a combination, you will need 1-1/2 to 2 cups total broth)
fresh chives, for garnish

Preparation:

In a small saucepan, bring 1 cup of water to a boil and add the sorghum. Cover and remove from the heat, and let it soak for 3 hours.

After 3 hours, turn the heat to low and simmer until most of the water has evaporated. Next add 1 tbsp. butter along with the minced vegetables. Season with salt and pepper to taste.

Begin adding the broth, 1/3 to 1/2 cup at a time. Cover and keep on a low simmer, stirring occasionally and add more liquid as it is absorbed. Be careful not to let the bottom burn! Continue until the sorghum has doubled in size, about 90 minutes total cook time.

Take a taste to be sure they are cooked through! The grains will be plumped up but will still have a good chew, like “al dente” pasta. Transfer to a serving bowl and garnish with fresh chives.

This is a nutritious and fiber rich side that will fill you up. Try it, it’s delicious and a nice change of pace from the usual rice and potato sides!

Notes ♪♫ I used Bobs Red Mill whole grain sorghum in this recipe. Did you know that Sorghum grain can also be milled into flour for baking? Learn more in this post about Using a Grain Mill!

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Skillet Chicken and Penne

Before I was diagnosed with Celiac disease, easy skillet meals like this were my go-to for busy weeknights. There was a time when I thought I would never enjoy meals like this again, but little did I know! Delicious gluten free pasta and breadcrumbs are widely available so today I can still enjoy some of my old favorites. I love that this dinner can be pulled together in a hurry. It’s such a versatile recipe, you can substitute whatever veggies you have on hand, even leftover or frozen veggies will work.

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Ingredients:

12 oz. boneless chicken breast
1/3 cup gluten free seasoned breadcrumbs
olive oil
3/4 cup each, onions, zucchini, carrots, bell pepper
2 garlic cloves, minced
salt and pepper
1/4 cup white wine
1/4 cup gluten free chicken broth
6 oz. gluten free penne
grated Parmesan cheese for serving
Italian parsley for garnish

Preparation:

Boil a pot of salted water for the pasta. Cut the chicken into cubes. Place in a bowl and toss with breadcrumbs to coat evenly. Cook the chicken in a large, nonstick skillet with olive oil. Turn to brown all sides. When cooked through, remove and keep warm.

Keep the veggies separated. The carrots will take longest to cook, while the zucchini will only need a few minutes. Toss the veggies with olive oil, salt and pepper before adding to the skillet. Add the carrots in first.

Cook the pasta to 1 minute less than package directions. While the pasta cooks, finish the veggies. Add the onions and bell peppers next. With 5 minutes left for the pasta to finish, add the zucchini.

Add the chicken back to the skillet with the veggies, toss well and add a splash of white wine. Let it reduce, then add 1/4 cup of chicken broth.

Drain the pasta and add it to the skillet with a little reserved pasta water if needed. Finish cooking 1 minute longer, tossing together to blend the flavors.

Transfer to a serving platter, finish with grated cheese and garnish with Italian parsley. Serve with more grated cheese.

Notes ♪♫ I used Rummo gluten free penne in this recipe, it’s a rice and corn blend with great taste and texture. If you’re missing the “chew” of wheat pasta, give it a try!

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Gluten Free Cornish Hens

Update: I wrote this post in April of 2020, at the height of the pandemic. I am so thankful that those days are behind us, and we can celebrate the holidays with family again. I debated rewriting the introduction, to remove references to this point in time, but decided to leave it as is for now, as a reminder to cherish our family gatherings and take nothing for granted.

Like so many this year, we will be spending the holidays at home and practicing social distancing. Plans to invite family over, go visiting or eat at a restaurant are all on hold. I hope that everyone is staying healthy and keeping their spirits up while we wait for this virus to recede.

I have been passing the time doing some deep cleaning and home reorganization. But my happy place is and always will be the kitchen. So, I’m taking advantage of the extra hours to create some delicious quarantine cuisine that I wouldn’t normally have time to make! Today’s post is a special dinner that you can make at home for one, two or more. Your holiday gatherings may be smaller, but they can still be delicious!

A single Cornish Hen (2 lb.) should yield 2 servings, or for hearty appetites plan on one hen each. For this meal I borrowed some inspiration from my Whole Roast Chicken recipe as well as my Thanksgiving Turkey Stuffing. The result, a delicious, flavorful and very moist chicken dinner, completely gluten free.

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Ingredients:

2 Cornish hens (about 2 lbs. each)
1/2 stick of butter, softened
1 tsp. each, rosemary and thyme
salt and pepper to taste

For the stuffing:

2 strips of bacon, cooked and drained
1/2 cup onion, small dice
1/3 cup celery, small dice
1/3 cup apple, small dice
1 tbsp. butter
gluten free sausage seasoning
1/4 cup gluten free seasoned breadcrumbs
2 tbsp. gluten free chicken broth
salt and pepper to taste

Preparation:

Cook the bacon and drain on paper towel, reserving the fat in the skillet.

Add 1 tbsp. butter to the skillet with the bacon fat and begin cooking the onion, celery and apple. Sprinkle with sausage seasoning. Chop the bacon and add it back to the pan, and let it cool slightly while you prep the hens.

Place the hens in an empty sink. Remove the gizzards from the cavity, rinse the hens inside and out with cold water and place in a baking dish coated with cooking spray. I used a 9″ x 13″ Pyrex dish.

Wash the sink thoroughly and now we’ll finish the stuffing. Stir in 1/4 cup breadcrumbs and about 2 tbsp. chicken broth, just enough to bring the stuffing together. Gently spoon the stuffing into each hen.

Mash together the softened butter, rosemary and thyme. Rub the hens all over with the herb butter, be sure to get under the legs and wings and place a pat under the skin. Season with salt and pepper.

Use twine to tie the legs together and wrap another strand around the center of the bird to secure the wings close to the body. Add 1/2 large onion, 1 carrot and 1 potato to the pan.

Roast for 70 minutes at 350º or until the internal temperature reaches 165º.

Broil on low for 5 minutes to get more color on the skin.

Aren’t they beautiful? Whether you are dining solo or with those you love most, I hope you find some gluten free meal inspiration for your holiday table! May your home be filled with blessings of the season and all the delicious food.

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Frutti di Mare

Frutti di Mare (Fruit of the Sea) is a wonderful entree for seafood lovers, made with several types of shellfish and served over pasta. An Italian classic, I have often enjoyed this dish when dining at a nice restaurant. Would you be surprised to know that this is an easy meal to recreate at home, and that most of the ingredients are naturally gluten free? The only substitution needed was gluten free pasta!

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I used Jovial brown rice spaghetti, but you could also use gluten free linguine or fettuccine. I had most of the seafood in my freezer. Buying frozen is a great way to save on the cost of shrimp, scallops and squid rings. The little neck clams were purchased fresh that day.

2 Servings

Ingredients:

1 tbsp. olive oil
2 garlic cloves, minced
1/4 tsp. red pepper flakes
1/2 cup white wine, use what you have on hand
12 little neck clams, cleaned and rinsed
6 jumbo shrimp, peeled and deveined
6 jumbo scallops
4 oz. squid rings
1 cup (8 oz. can) tomato sauce
salt and pepper
1 tbsp. butter
4 oz. gluten free pasta, cooked and drained
Italian parsley for garnish

Preparation:

Cook the pasta to 2 minutes less than the package directions, drain and set aside. Heat 1 tbsp. olive oil in a large, nonstick skillet. Add the garlic and cook 1 minute, then add the red pepper flakes and cook one minute more.

Add the white wine and the clams, then cover immediately. Cook covered for 5 minutes.

Add the tomato sauce, shrimp, scallops and squid rings. Season with salt and pepper and stir well. The clams are just beginning to open.

Cover and cook 3 minutes longer.

Finally, add the drained pasta back to the pan, cover and cook 2 more minutes to heat through. If any clams have not opened at this point, discard them!

Finish with a pat of butter, transfer to a serving dish and garnish with Italian parsley.

Doesn’t that look delicious? Another restaurant quality meal made right at home, completely gluten free!

Notes ♪♫ Use real wine in this recipe, do not use cooking wine (it’s loaded with sodium and who knows what) and of course you can’t drink cooking wine! 😉

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Beef Short Ribs with Polenta

This delicious slow cooked meal is perfect for Sunday afternoons in autumn! Braised Beef Short Ribs are marinated in red wine with herbs. Your kitchen will smell amazing as they are slowly simmered on the stove top until the meat is tender and falling off the bone. Served over creamy Polenta, with a side of roasted green beans.

2 Servings (for heartier appetites, allow 2 ribs per serving)

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Ingredients:

2 bone-in beef short ribs
3/4 cup of red wine
sprigs of rosemary, thyme and chives
salt and black pepper
3 tbsp. olive oil
1 carrot, diced
1 celery stalk, diced
1/2 sweet onion, diced
2 garlic cloves, minced
1 tbsp. ketchup
1 tbsp. honey
2 cups gluten free stock (chicken, beef or vegetable)

Preparation:

Combine the wine and herbs in a covered baking dish with lid (mine is an antique Corningware!). Add the short ribs and season with salt and fresh ground pepper. Cover and marinate the short ribs for 2 hours at room temperature, turning every 30 minutes.

About 3 hours before dinner, pour the marinade into a saucepan and keep warm. Sear the ribs in a deep skillet with 2 tbsp. olive oil. You can also use a Dutch oven, or other heavy pan with a cover.

Remove the ribs, and add the carrots, onion, celery and garlic with 1 tbsp. more olive oil. Season with salt and pepper. Cook 5 minutes, stirring frequently.

Take the skillet off the heat and pour in the reserved marinade. Deglaze the pan, then add the stock, honey and ketchup.

Return the short ribs, cover and turn the heat down to the lowest setting. You want a constant slow simmer.

After 3 hours of gentle heat, the ribs are melt in your mouth tender and pulling away from the bone.

The skillet liquid is full of rich flavor. Strain it into a saucepan and reserve for soup stock!

I made individual serving bowls, and set each short rib over Polenta, with just a drizzle of the pan juices. Carrots and fresh parsley add a pop of color. Roasted green beans were served up on the side.

Notes ♪♫ I used a simmer mat in this recipe. It’s one of those kitchen gadgets you didn’t know you needed until you have one. It will prevent hot spots, maintain that low steady simmer, and keep your rice and delicate sauces from burning. It is perfect for recipes like this one, where braising is done on the stove top.

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One Pan Drumstick Dinner

Keeping your weeknight meals interesting can be a challenge. Here is a simple recipe using common ingredients to add to your rotation. Use an oven proof covered skillet or Dutch oven for easy, one pan cleanup. The preparation is mostly hands off, so with just a little effort you can have a nice meal on the table with time to spare.

2 Servings

Ingredients:

4 chicken drumsticks
1/4 cup white rice flour
salt and pepper
1/4 cup white wine
2 tbsp. olive oil
1/2 sweet onion, diced
2 large carrots, peeled and cut into chunks
2 ears of sweet corn, cut into thirds

Preparation:

Place 1/4 cup of rice flour in a clean plastic bag. Add the chicken drumsticks, close the bag and shake to coat.

Add olive oil to a heavy, oven proof skillet and begin browning the chicken on all sides along with the onions.

Add the carrots to the pan, season to taste with salt and pepper. Next pour in 1/4 cup of white wine, cover the pan and place in a 375º oven for 45 minutes. Turn the chicken half way through.

During the last 10 minutes of cooking add the sweet corn.

Finish it off under the broiler for 3 minutes on high. The chicken will be falling off the bone tender, the pan juices slightly thickened to create a nice light sauce.

Notes: ♪♫ Use plain white rice flour to coat the chicken, save your pricey all purpose gluten free flour mix for another recipe.

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Jumbo Scallops with Risotto, Cubed Squash and Brussels Chips

Jumbo Sea Scallops are paired with risotto, roasted squash cubes and Brussels sprouts chips in this elegant, five-star dinner. This is the kind of meal you might see in a high end restaurant or gourmet magazine, but today I’ll show you how to make it at home for a fraction of the cost!

Jumbo sea scallops are a real treat, and can be expensive when not in season. Watch for sales, or buy frozen if available.

Ingredients:

8 oz. jumbo sea scallops
1/2 cup Arborio rice
1 shallot, minced
1 tbsp. butter
1/4 cup white wine
32 oz. carton gluten free chicken broth (you won’t need all of it)
salt and pepper to taste
fresh chives or chive seasoning
2 cups butternut squash, cut into 1/2″ cubes
garlic seasoning
2 cups Brussels sprouts, leaves separated
olive oil

Preparation:

1. Toss the squash cubes with 1 tbsp. olive oil. Season with salt, pepper and garlic seasoning. Spread the squash cubes on a baking sheet lined with parchment, then bake at 375º for 10 minutes.

2. Wash the Brussels sprouts leaves and discard any that are bruised. Toss with 1 tbsp. olive oil, salt and pepper. Add them to the baking sheet with the squash cubes and continue baking at 375º for another 30 minutes.

3. Make the risotto. Add butter, shallots and rice to a shallow pan, stirring to coat. Add the white wine and stir until almost evaporated. Add the chicken broth, 1 ladle at a time and stir over low heat until almost evaporated. Continue adding broth, 1 ladle at a time until risotto is finished, about 30 minutes. Season with salt, pepper and chives and finish with a pat of butter.

4. Sear the scallops in butter about 3 minutes per side, with just a splash of white wine. To get that beautiful caramelized crust do not use a non-stick pan!

5. To plate, spread the risotto in an even layer on a serving dish. Top with the squash cubes, and Brussels sprouts chips. Finally, arrange the scallops across the top.

A beautiful, colorful plate with the perfect blend of flavors and textures!

Notes ♪♫ If you are new to making risotto, please refer to my Basic Risotto Recipe, a full post dedicated to making this amazing dish.

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Whole Roast Chicken

Everyone loves a traditional roast chicken dinner. Roasting a whole chicken is easy and makes a beautiful presentation. Learn how to prepare a bird that is crisp on the outside, moist and juicy on the inside. Lemon, garlic and fresh herbs star in this family favorite.

Ingredients:

6 pound roasting chicken
1 stick butter, softened
2 lemons, zested
several sprigs of fresh rosemary and thyme
1 whole head of garlic
2 tbsp. olive oil
salt and pepper
1 large onion
cooking spray

Preparation:

Wash and dry the lemons and herbs. Zest both lemons, and cut in half. Peel the garlic cloves and slowly warm them in the olive oil over lowest possible heat. A simmer mat is great for this application. Turn the cloves every 10 minutes until they are soft and lightly browned.

Leave the butter standing at room temperature until softened. Mince half of the rosemary and thyme and add to the butter along with the lemon zest.

Preheat the oven to 425º. Remove the giblets packet from the chicken. Rinse the chicken, inside and out and pat dry.

Mist a large roasting pan with cooking spray and set the chicken breast side up. Fit as many pieces of lemon as you can into the cavity of the chicken, along with the garlic cloves and remaining rosemary and thyme sprigs.

Rub the butter mixture all over the chicken, be sure to coat the wings and legs. Tie the legs together. Quarter the onion and tuck slices under the chicken, along with any extra pieces of lemon.