Category: Gluten Free Recipes

Crock-Pot Braised Pot Roast

Think you don’t have time to prepare a delicious Italian Sunday dinner?  With the help of your crock-pot, I’ll show you how to create a wonderful meal that virtually cooks itself while you go about your busy day.  With a nine hour cook time, you can easily fit this into your schedule.

Ingredients:

  • 2 lb. chuck roast
  • 3 garlic cloves, cut into slivers
  • 1/2 sweet onion, diced
  • olive oil
  • salt and pepper
  • 3/4 cup red wine

Preparation:

Crock-pots are wonderful, but there are a few things they can’t do, like caramelize meat and veggies.  Throwing all of the ingredients into the crock-pot is easy, but you won’t get the depth of flavor created by searing the meat first.  Take a few extra minutes to do this and you won’t be disappointed.

Here is my chuck roast.  All of that nice marbling is going to break down into melt in your mouth tenderness, but first I’m going to sear the meat in a little olive oil.  Use a stainless steel or cast iron skillet, don’t use non-stick.  Season both sides with salt and pepper.

Next, use a paring knife to make small slits all over the top of the roast and insert a sliver of garlic into each.

Spray the crock-pot with cooking spray and place the roast in the crock-pot.  Use the same skillet to saute the onions 2-3 minutes then add them to the crock-pot.

Deglaze the pan with the red wine, scraping up the caramelized bits.

Bring to a simmer and pour it over the roast.  Cover and cook on low for 9 hours.

 

Fast forward, nine hours later your house smells amazing and your family will think you have been in the kitchen all day.  Let it be your little secret!

Carefully lift the beef onto a serving dish.  You won’t even need a knife to cut it!  Serve over polenta with a little marinara sauce and grated cheese for a really special Italian Sunday dinner.

 

Notes: ♪♫ Try to select a chuck roast that has an even thickness all around.  Most grocers have a meat department where you can ask to have a larger roast cut to your desired size.

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Polenta

If you are gluten free like me, you might be looking for a change of pace from the usual potato and rice sides.  Enter Polenta!  Today I’ll teach you how to prepare this humble porridge and offer a few ideas on how to serve it.  The cooking method is very much like making risotto, and can take a full 40 minutes for regular, coarse ground corn meal.  For busy nights you can also find quick cooking polenta that takes much less time.  Whichever you choose, be sure the polenta is labeled gluten free.  Here’s how to make it…

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Ingredients:

  • 5 cups water, divided
  • 1.5 tsp. salt
  • 1 bay leaf
  • 1 cup gluten free polenta
  • 1 tbsp. butter
  • grated Parmesan cheese, to taste

Preparation:

Heat 5 cups of water in a saucepan.  In a second saucepan, combine 3 cups of the heated water, salt and bay leaf.  Gradually stream in the Polenta, whisking with each addition.  Bring to a simmer and cook over low heat, stirring frequently.

As the liquid becomes absorbed, add the remaining water 1 ladle at a time.  Continue to stir frequently until it reaches the desired thickness, about 40 minutes for regular and 5 minutes for quick cooking polenta.  At the end of the cook time, remove the bay leaf and stir in butter and Parmesan.

Yes, it’s that easy.  So now that you have made a batch of Polenta, how will you serve it?  You could simply enjoy it with extra Parmesan as a side dish.

Or top it with Crock-Pot braised beef for a hearty Italian dinner.

Another option, Beef Short Ribs with Polenta is a beautiful fall dish!

And finally, my personal favorite, the leftovers!  Once cooked, Polenta will begin to firm up almost immediately.  Before that happens, pour it into a baking dish lined with parchment paper.  Cool to room temperature, cover and refrigerate.  Later you can slice it into wedges and grill for about 8 minutes per side.

I hope I’ve given you a few new ideas for your gluten free dinner rotation.  Try a new dish and keep your menu interesting!

Notes: ♪♫ Polenta is made from coarse corn meal.  While corn itself is gluten free, cross-contact with other grains that contain gluten may occur during processing.  Be sure to check ingredient labels and if polenta is not labeled gluten free don’t hesitate to contact the manufacturer.

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Potato Chips

Crispy potato chips, hot out of the oven!  Better and tastier than store bought, with no preservatives and you control the salt content.  Only 3 ingredients – potatoes, seasoned salt and cooking spray.  Kid friendly, and even picky eaters will love them!

Potatoes are a mainstay of the gluten free diet, especially when dining out.  For me, homemade potato chips are a welcome break from the usual baked or mashed that I get at a restaurant.  I sliced the potatoes paper thin on a mandoline, but you can also do this with a good kitchen knife.  Potatoes can be peeled or not, I like mine with the skins on for extra texture.

2 – 3 servings

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Ingredients:

  • 1 large russet potato
  • cooking spray
  • salt or seasoned salt (I like Lawry’s)

Preparation:

Line a baking sheet with parchment paper and mist with cooking spray.   Slice the potato paper thin using a knife or mandoline.

Spread the slices in a single layer on the baking sheet.  If you are doubling the recipe, do not crowd the pan.  Use 2 baking sheets.

Mist the tops with cooking spray and sprinkle lightly with seasoned salt.

Bake for 20 minutes at 425º, rotating the pan halfway through.  Check them after 15 minutes.

You can make them as soft or as crunchy as you like, just keep an eye that they don’t burn.  I think this batch is perfect, the chips are just starting to blister, and the edges are starting to curl.

Notes ♪♫ I prefer to bake potato chips on parchment paper.  Be aware that the chips baked on foil will brown much faster than with parchment, so check frequently that they don’t burn!

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Flourless Dark Chocolate Torte

Oh my!  Just look at this beautiful heart shaped chocolate torte.  It is a decadent dessert, worthy of a 5-star restaurant.  Perfect for Valentine’s Day, or any romantic celebration.  I still can’t believe I made it at home!

So many desserts are off limits for those of us with Celiac disease or gluten sensitivity.  If your valentine is gluten free, he or she will swoon when you bring this beautiful torte to the table, knowing they can safely indulge. ♥

You may be surprised to know that this cake is completely gluten free.  And a ganache is not that difficult to make.  I know, I was surprised too!

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Using toasted, ground almonds (not almond flour) is the secret to the amazing flavor and texture of this dessert.  Yes, it takes a little extra time and effort, but so worth it!

Years ago, I bought a set of heart shaped pans, just for this recipe! It was exactly what I needed to make a petite sized cake for two.  Unfortunately, that set from Wilton is no longer available but here’s something similar that you can get on Amazon.

The recipe has just enough batter to make 3 layers using a 6″ pan.

Ingredients:

  • 8.5 oz. good quality, gluten free dark chocolate wafers or bars, divided
  • 6 tbsp. butter
  • 3 extra large eggs
  • 1/4 cup sugar
  • 1/4 cup + 2 tbsp. brown sugar
  • 1/2 tsp. almond extract
  • 1/2 cup toasted almonds, ground fine in a food processor
  • 1-1/2 tsp. white rice flour
  • 2-1/4 tsp. gluten free cocoa powder
  • 1/2 cup half and half or cream
  • 2 tsp. rum
  • cooking spray

 Preparation:

Melt 4 oz. dark chocolate with 6 tbsp. butter in a double boiler, whisking until smooth.  Set aside to cool before adding to the eggs (you don’t want to cook them).  Next beat together the eggs, sugars and extract.  With the mixer running, gradually add the cooled chocolate mixture, ground almonds, rice flour and cocoa and beat until well combined.  Pour into 3 pans (each pan is 6″) that have been misted with cooking spray.  I set my pans on a baking sheet to make it easier to transfer them to the oven.

Bake 15-17 minutes at 350º.  Cool in the pan for 5 minutes then transfer the layers to a rack.

When the layers have cooled to room temperature, make the ganache.

Place 4-1/2 oz. bittersweet chocolate (if using bars break into small pieces) in a medium bowl with the rum.  Heat the half and half (or cream) in a small saucepan, stirring frequently.  As soon as it comes to a boil, pour over the chocolate and whisk, whisk, whisk, until it is perfectly smooth.  Allow the ganache to cool 5 minutes.

Now arrange the first layer of the torte on a serving dish.  Pour a little of the ganache in the center and spread it outward to the edges with an offset spatula.  Top with the next layer of torte and do the same.

Next place the top layer and pour the rest of the ganache over it, letting it drizzle evenly over the sides.  Let the torte stand at room temperature for 2 hours or until the ganache is completely set.

Friends, this cake is sinfully rich!  Look at it, can you spy the ground almonds?  We had a thin slice each and it was so delicious and filling.  I am so pleased with how it came out.

Notes: ♪♫ A recipe is only as good as its ingredients, and that is why it is worth going out of your way to find quality dark chocolate.  Dark chocolate should be gluten free but as always, carefully check your labels and when possible, choose ingredients that are processed in a dedicated gluten free facility.

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Gluten Free Italian Bread

Homemade, hot out of the oven Italian bread.  Dipped in olive oil, or slathered with garlic butter and toasted.  Cutting off “the heel” to make a meatball sandwich!  Mastering gluten free bread has been an ongoing challenge for me, so when I manage to create an amazing loaf I want to tell everyone!  I’ve been playing with the grain blend and adjusting the amount of water in the recipe, and this was my best attempt yet!

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Ingredients:

…………………………………………………………………….

  • 1 egg
  • 3 tbsp. olive oil

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Preparation:

Microwave 1-1/2 cups water for 30 seconds.  Pour 1/3 cup of the water into the bowl of a stand mixer with the yeast and sugar.  Proof for 10 minutes.

Line a half sheet pan (18 x 13″) with parchment paper and sprinkle cornmeal down the middle.  Whisk together the dry ingredients.

When the yeast has bloomed, add the egg and olive oil and whisk well.

Gradually stream in the flour mixture and remaining water with the paddle attachment on low.  Increase the speed and beat until the dough is very smooth, 2-3 minutes.  It will have a wet, sticky consistency like mashed potatoes.

Set up a bowl of warm water.  Dip a spoon and your fingers in water, and drop the dough by spoonful over the cornmeal in a loaf shape.  Keep wetting your spoon and fingers to help handle the sticky dough.

Now dip a spatula in the water, and use it to smooth out the surface of the dough.

Mist a sheet of plastic wrap with cooking spray and cover the dough.  Let it rise for 30 minutes.  While the dough proofs, preheat the oven to 400º.  Place a pizza stone on the middle rack of the oven, and a second rimmed sheet pan on the lower rack.

Now for the reality of gluten free dough, it doesn’t hold its shape.  You can see how mine has spread out considerably.  Maybe not an issue if you want ciabatta bread, but I was going for more of a traditional Italian loaf.  So I lifted it up, parchment and all onto a curved loaf pan.  The sloped sides will provide support for the bread as it bakes.

The loaf pan goes back onto the sheet pan.  Yes, I used a lot of pans!  Check out the photo below to see how I arranged everything in the oven.  The risen loaf is resting on a layer of parchment, in a curved loaf pan, on a baking sheet.  It all goes on top of a pre-heated pizza stone, with another sheet pan below where I added a cup of water for steam.

Each layer serves a purpose, shaping and insulating the finicky gluten free dough as it bakes.  Without that protection, you might have a loaf that is singed on the bottom but not cooked through in the center, a common problem with gluten free bread.

As soon as you place the loaf in the oven, pour 1 cup of hot water into the bottom sheet pan to create steam,  then quickly close the oven door.

Bake for 15 minutes, then reduce the oven temperature to 375º.  Tent the loaf with foil and continue baking for an additional 18 minutes.  The internal temperature should be 190º, do check it with a thermometer!

Take the loaf out of the oven and slide it onto a rack to cool.  Gluten free bread needs several hours to set properly, so resist cutting into it while it’s still hot.  It smells so good, you will have a hard time waiting!

This bread was amazing!  Even my gluten eating family said it was great, look at that crumb!

Like all gluten free bread, this one is best the day it is baked.  Leftovers (if you have any!) are great toasted.  Wrap the bread tightly in plastic wrap and refrigerate to be used in the next day or two.  You can also freeze it.

Notes ♪♫  Gluten free dough cannot be baked directly on a perforated loaf pan, it would seep through the holes.  A sheet of parchment will keep everything in place until the loaf has partially baked, and if you like you can slide it off for the last 10 minutes of baking for a crisper crust.

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Gluten Free BBQ Chicken Potato Skin Appetizers

This is a great appetizer to make for game day or a casual get together.  The recipe is somewhat labor intensive, but if you plan ahead like I did you can cut the prep time.

I used small round baby potatoes (also called new potatoes) that are perfect for bite sized finger food.  They are uniform in size, important when you want everything to finish cooking at the same time.  They come in red and yellow which makes a nice presentation.

Servings: 20

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Ingredients:

  • 10 small round potatoes about 2″ diameter
  • 1/2 sweet onion, cut into small dice
  • 1 garlic clove, minced
  • 1/2 tsp. gluten free BBQ seasoning
  • 2 cups shredded chicken (I used 2 leg quarters)
  • gluten free BBQ sauce
  • 1/2 cup shredded Gruyere cheese
  • 4 slices of gluten free bacon, cut into 1/2″ pieces
  • 1 bunch of scallions, sliced

Preparation:

The day before I made Crock-Pot Rotisserie Chicken, so we had chicken for dinner that night and reserved the rest for the appetizer.

I shredded and refrigerated the meat from 2 leg quarters.  If you already have chicken leftovers this is a great way to use them up!

Brush the potatoes with olive oil and roast them at 400º for about 1 hour or until they are easily pierced with a fork.

While the potatoes are in the oven, cook the bacon until crisp and drain on paper towels.

Cook the onions and garlic in the bacon fat, stirring frequently until the onions are soft and lightly browned.

Remove the potatoes from the oven and when they are cool enough to handle, cut them in half and scoop out the centers with a spoon.  Brush with olive oil and sprinkle with BBQ seasoning, then return to the oven and bake for 10 more minutes.

Mix the reserved chicken, onions, garlic and 6 tbsp. BBQ sauce together in a bowl.

Spoon some of the chicken mixture into each potato skin, top each with another tbsp. of BBQ sauce, then sprinkle with Gruyere cheese, bacon and scallions.

You can prepare ahead up to this point, just cover and refrigerate.  Before serving, bake uncovered at 350º for 15-20 minutes, or until the potatoes are heated through and the cheese has melted.  Drizzle with more BBQ sauce and serve hot.

Serve with more BBQ sauce for dipping.

Big on flavor, this appetizer will appeal to everyone, not just those who are gluten free.  Make a double batch, everyone will want a taste or two!

Notes: ♪♫   Wondering if your BBQ Sauce is gluten free?  I love Stubbs BBQ Sauce because not only is it gluten free but also it contains no high fructose corn syrup.  Their Smokey Mesquite is my favorite flavor.  Want to learn how to make a simple, homemade Gluten Free BBQ Sauce?  Check out my recipe here.

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Gluten Free Old Fashioned Buttery Dinner Rolls

Gluten free baking is a labor of love.  Where my pantry once held just a few types of flour, there is now an array of grains, flours and starches.  Yes, you can purchase a gluten free flour mix but in my opinion there is no “all purpose” substitution for wheat flour.  Every gluten free recipe is unique and if you want great results you need to mix your own flour blends from scratch.

Today’s recipe features Arrowroot, the newest addition to my gluten free pantry.  One look at these rolls and you will see why I am so excited about this starch.  These rolls have the soft, buttery texture of old fashioned pull apart dinner rolls and you would never guess that they are gluten free.  I loved them so much that I decided to make them a part of my holiday bread basket.

Ingredients:

  • 2-1/4 tsp. instant yeast
  • 1/2 tsp. sugar
  • 1/2 cup 1% milk
  • 65 g. arrowroot powder
  • 55 g. white rice flour
  • 50 g. brown rice flour
  • 30 g. tapioca starch
  • 16 g. sweet white rice flour
  • 1.5 tsp xanthan gum
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 3 tbsp. canola oil
  • 2 tbsp. honey
  • 1 egg
  • additional sweet rice flour, for sifting
  • 2 tbsp. melted butter

Preparation:

Line an 8″ loaf pan with parchment paper.

Microwave the milk for 30 seconds, then add the yeast and sugar.  Set aside to proof for 10-15 minutes.

Whisk together all the dry ingredients.  Place the egg, canola oil and honey in the bowl of a stand mixer and whisk in the proofed yeast.

Switch to the paddle attachment and gradually add the flour mixture.  Beat for 3 minutes.

Fill a flour sifter with sweet rice flour and keep it handy.  Generously flour a cutting board, turn out the dough and sift more flour over the top.

Using a bench knife, divide the dough into 8 pieces.  Roll each piece of dough in the flour to form a ball.  Arrange in the loaf pan.

Cover with plastic wrap and let the rolls proof for an hour.  Preheat the oven to 350º and brush the rolls with 1 tbsp. of melted butter.

Bake for 24 minutes or until the internal temperature reaches 175º.  Check with a thermometer.  Brush with the remaining tbsp. butter.

Cool in the pan for 5 minutes, then lift up the sides of the parchment and place the rolls on a cooling rack.  Rest for 5 minutes then remove the parchment.  Let the rolls set for 10-15 minutes before pulling them apart.

They are best served immediately, but leftovers will keep well in the refrigerator for several days.  They freeze beautifully, so this is a great recipe to make ahead for the holidays.

Notes: ♪♫  Arrowroot is a starch, like potato or tapioca that is great in gluten free baking.  It is sold as arrowroot starch, or arrowroot powder.  If you can’t find it locally, it is readily available online from sites like Amazon.

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Apple Walnut Butternut Squash

Butternut squash and apple pair beautifully in this easy autumn side dish.  Pretty enough for your holiday table, it is delicious and dare I say healthy?

 3-4 servings

Ingredients:

  • 1/2 butternut squash, peeled and cubed
  • 1 apple, peeled and diced
  • 2 tbsp. chopped walnuts
  • 1 tbsp. brown sugar
  • 2 tbsp. butter, divided
  • cinnamon

 

Preparation:

Toast the walnuts in a dry skillet.  Be careful not to burn the nuts, 2-3 minutes should do it.  Remove from the skillet and set aside.

Peel and dice the apple.  Add 1 tbsp. butter to the skillet and sauté the apples for 2-3 minutes.  Remove from heat.

Steam the butternut squash until tender, then puree with a stick blender.  Stir in the remaining tbsp. of butter and brown sugar.

Place the squash in a serving bowl.  Top with the diced apples and the toasted walnuts.  Sprinkle with cinnamon and serve!

Notes: ♪♫ Speed up prep time by purchasing peeled and cubed butternut squash, it’s usually available this time of year.

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Shepherd’s Pie with Rutabaga

Rutabaga is a gluten free and nutritious root vegetable that can be substituted for potato in many recipes.  For my Shepherd’s Pie, I use mashed rutabaga as a topping instead of the traditional mashed potato.  This meal has been a family favorite for years and it was easy to modify the recipe to a gluten free version.  If you are gluten free, you probably eat a lot of potatoes, so this is a nice change from the usual.  Give it a try, delicious, gluten free Shepherd’s Pie with Rutabaga.

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4 Servings 

 

FOR THE FILLINg:

  • 8 oz. lean ground beef
  • 4 oz. gluten free Italian sausage 
  • olive oil 
  • 3 cloves minced garlic 
  • 1/2 medium sweet onion, diced 
  • 2 cups gluten free frozen mixed vegetables (peas, carrots and corn) 
  • 1/2 tsp. thyme 
  • Salt and pepper to taste 
  • 3 tbsp. tomato paste 
  • 1 tbsp. gluten free Worcestershire sauce 
  • 1 cup gluten free broth (beef, chicken or vegetable) 
  • rice flour, for dusting

For the Topping: 

  • 1/2 large rutabaga or yellow turnip 
  • Salt, to taste 
  • 1 cup grated cheese (I used gruyere) 
  • 1/4 cup grated parmesan cheese 
  • 3 tbsp. butter 
  • 1% milk (or use half and half) 
  • paprika 
  • Italian parsley for garnish 

Preparation: 

Peeling the rutabaga is the hardest part of the recipe, so we begin by giving those arm muscles a workout!  Use a good sturdy knife and cut ¼” off the bottom, so you have a flat stable surface.  Then set it on a cutting board and run your knife down the sides to peel.

 

Cut the rutabaga in half, and slice one half into large cubes.  Reserve the other half for another meal (it makes great oven fries).   

Heat water in a saucepan with a steamer basket.  Steam the rutabaga cubes until soft and easily pierced with a fork.  Add salt to taste, remove from heat and set aside.  This step usually takes 30-45 minutes, so I will often steam the rutabaga a day ahead and reheat it in the microwave when I’m ready to finish the dish. 

 

I’m preparing this dish in a cast iron Braising pan.  I’ll cook and serve dinner all in the same dish for easy cleanup!  You can also use an oven safe skillet, a Dutch oven, or if you don’t have an oven safe option simply transfer everything to a baking dish to finish in the oven.  To get started on the filling, heat a little olive oil in the pan over medium low and add the ground beef and sausage, breaking the meat up with a spatula to brown.  Add the onion and garlic.

You can throw the frozen vegetables right into the pan, they will defrost quickly.  Cook 4 minutes.  Clear a spot in the center of the pan and add the tomato paste.  Let it cook for a minute before stirring into the meat and veggies.  Season with salt and pepper.

Next add the thyme and Worcestershire sauce, then add the broth and reduce heat to low.   Simmer uncovered until most of the liquid has evaporated, about 30 minutes.  You can dust a little rice flour over the mixture to help things along.   

To make the topping I used a stand mixer with the paddle attachment.  You can also use a food processor or potato masher.  Combine the cooked rutabaga (reheat it if you made it the day before) with 1 cup grated Gruyere cheese, 3 tbsp. butter and a big pinch of salt.

The recipe is very forgiving so substitute any cheese that you prefer, even cream cheese will work.

Mix on low speed as you drizzle in a little 1% milk (or use half and half for a richer taste), until the mixture resembles mashed potatoes.

Preheat the oven to 400°.  Spoon the rutabaga mash evenly over the top, using a spatula or the back of a spoon to smooth it out.  If you are transferring to a baking dish, be sure to coat it with cooking spray.

Sprinkle with Parmesan cheese and paprika and bake for 25 minutes, then finish under the broiler for 4 minutes more to brown the top.  Keep an eye on it, after all that work you don’t want it to burn! 

When you remove it from the oven the sides will be bubbling, so let it rest for a few minutes before serving.  I like to garnish it with Italian parsley before bringing it to the table.  Mmmm, it is so delicious, and you will be surprised at how filling it is!  I hope you will try the recipe, it’s an interesting twist on this traditional comfort food dish. 

 

Notes ♪♫ As always, check ingredient labels and make sure all prepared foods such as the broth do not contain hidden gluten.  I used Lea and Perrin’s Worcestershire sauce in this recipe but watch labeling as it is gluten free in the US but may not be in Canada.  Goya frozen mixed veggies are labeled gluten free.  For the cheese, I always buy a block and grate my own.  If you use shredded cheese, be sure to check the ingredients, some additives may contain gluten. 

 

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Pork and Bean Soup

Fall temperatures have finally arrived here in New England, and for me that signals the beginning of soup season.  My Pork and Bean Soup is so rich and thick, just what we need to take away that first autumn chill.  This soup is gluten free, nutritious, and full of fiber, which is often sadly lacking in the gluten free diet.

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Fully cooked pork shanks make a wonderful soup base that is surprisingly low in fat.  I buy the Wellshire Farms brand, which is uncured (no nitrites) and gluten free.  They have a handy database on their website to identify gluten and other allergens in their products.

Friends, don’t shy away from cooking with beans.  Once you know how, you will have tender flavorful beans every time!  Making your own means you control the ingredients, including salt content.

Here are some tips.  Always soak beans overnight, don’t take shortcuts.  Rinse the beans before soaking, and change the water again before cooking.  Always start with cold water and plan on 3+ hours cook time at a very low simmer.  Do not add salt until the last hour of cooking.

Ingredients:

  • 1 lb. dry beans such as great northern, navy, pinto or a mixture.  Use your favorites!
  • 1 fully cooked, uncured ham/pork shank (also called ham hocks)
  • 2 carrots
  • 2 celery stalks
  • 1/2 sweet onion
  • 1 tbsp. olive oil
  • salt and pepper to taste
  • 1 tsp. thyme
  • 1 tsp. sage
  • 1 bay leaf
  • 1-1/4 cup gluten free soup pasta (I used Le Veneziane Ditalini) 

Preparation:

The night before, rinse the beans well and place them in a stock pot or Dutch oven with cold water.  Cover and soak overnight.  The beans will more than double in size.  After the soak, drain and rinse the beans again.  Clean the stockpot to remove any residue.

Place the rinsed beans back in the stockpot and fill with cold water.  Do not add salt.  Cover and simmer on low heat for 2 hours.

Chop the carrots, celery and onion into 1/2″ dice.  Cook the veggies in 1 tbsp. olive oil, and season with salt and pepper.

Drain and rinse the beans one more time, then add them to a larger stockpot along with the veggies and the pork shank.  Fill to within 2” from the top with water, about 6 cups.  Here is where you add the salt, along with the sage, thyme and bay leaf.  Simmer on low one hour more.

If using gluten free pasta, cook according to package directions.  Transfer the pork shank to a cutting board and chop or shred the meat into small pieces.

Remove the bay leaf and discard, then partially puree the beans and vegetables with an immersion blender.  Don’t skip this step, it gives the soup a nice thick consistency.  If you don’t have a stick blender, you can carefully transfer a few scoops of the soup to a regular blender, puree and return to the pot.  Be very careful not to splash the hot soup!

Lastly, stir in the cooked pasta and shredded pork.  Taste and add more salt if needed.  Cover and keep warm until ready to serve.

Spoon the soup into shallow bowls and enjoy with gluten free rolls for a hearty lunch.  It really is substantial enough to be a main course!

Like most soups, this one is even better (and thicker) the next day.  We love this kind of meal throughout the fall and winter months.  Thanks for stopping by and I hope you enjoyed the recipe.  I hope you will give my Facebook page a like so that you will continue to see more great meals like this one, made right here in My Gluten Free Cucina!

Notes: ♪♫ I love using a combination of different beans in my soups but avoid the popular mixes like the 16-bean blend.  Many contain barley, and even if not, it may be difficult to tell if a stray grain of barley made its way into the mix.  Bottom line, I just don’t trust the sorting process.  It’s easier to visually inspect the contents of single bean packages.  You can buy several kinds and make your own mixed bean blend.  For soup pasta, I like Le Veneziane gluten free ditalini.  If you can’t find it in store, it is available online.

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