Category: Gluten Free Recipes

Milestones – 2 Years Gluten Free

Foodie Friends,

I’m celebrating a birthday this week and looking forward to a brand-new year of good food and good health.

I have another big milestone coming up as well.  This August will mark 2 full years since my Celiac diagnosis, and the beginning of my gluten free life.

What a long way I have come!  I knew nothing about Celiac disease 2 years ago.  And ever since I left that doctor’s office with little more advice than to “eat a gluten free diet”, I have made it my business to learn everything about Celiac and adapt my cooking and baking skills to this new way of living and eating.

There have been many ups and downs along the way.  From my first loaves of bread that were just awful, to learning there might be gluten in vitamins (who knew?), navigating cross contamination, dining out, holiday celebrations and so much more.

Today I feel proud of what I have accomplished.  That Celiac diagnosis was a blessing in disguise.  After decades of unexplained abdominal pain and other issues I now have an answer- and a solution.

My baking adventures have produced some gluten free breads that I am very proud of.  I don’t get “glutened” very often, because I have learned to read ingredient labels and scrutinize restaurant menus.

Today I feel better, stronger and ready to enjoy the best health of my adult life.  Food is a joy to make, eat and share once again.

Thank you all for sharing my journey and being a part of My Gluten Free Cucina!

 

 

 

 

 

Toasted Winter Squash Seeds

I’ve been having a hard time finding pumpkin seeds that are processed on dedicated gluten free lines.  So last week when I had a whole butternut squash to cook I decided to reserve the seeds and roast them.  It was a little bit of work to remove the seeds but the results were great!  Use this versatile recipe with pumpkin, butternut squash, acorn squash, whatever is in season.  Since butternut squash is always available you can enjoy this treat year round, so much fresher and tastier than store bought.

Ingredients:

  • 1 whole butternut squash
  • 1 tbsp. olive oil
  • gluten free seasoned salt (I used Lawry’s)

Preparation:

Cut the squash in half and scrape out the seeds with a spoon.  Rinse the seeds under cold water to remove as much of the flesh as possible.  Spread them out on a paper towel and dry overnight.

The next day, toss the seeds with 1 tbsp olive oil and place on a baking sheet lined with parchment paper.

Sprinkle with seasoned salt and bake at 300º for 15 minutes.  Watch that they don’t burn.

Drain on paper towels to remove some of the oil.

There you are, no gluten here! ????

The seeds are super tasty, and very addictive.  So from now on don’t throw those seeds away, roast them up and enjoy a healthy gluten free snack or garnish.

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Maple Sorghum Cereal Flakes

When I first had to go gluten free, one of my biggest disappointments was breakfast.  I have always enjoyed whole grain wheat cereals, so I was shocked to find that gluten free cereals did not measure up.  Many are made with refined flours and are full of sugar, kid stuff!

I want an adult cereal with great flavor, texture and fiber.  So, after 2 years of choking down sugary cardboard flakes I decided to try making my own.  Why not?  I began by thinking about my favorite cereals “BC” (before Celiac!).  What did I like about them?  Not too sweet, great chew, whole grains and seeds.  I started brainstorming grain combinations that I thought would be tasty and got to work.

The result, my first homemade, from scratch gluten free cereal!  I tasted the crunchy flakes and thought, this is what I’ve been missing.  While I waited impatiently for breakfast, I wondered if the flakes would get soggy in milk but no, they stayed crispy as well as any of the box brands.

Now I can hear you groaning, you make your own cereal, really? Let’s be honest friends, this wasn’t hard to do.  Making the dough was simple.  Spreading it out in a thin layer took some patience but I got through it quickly.  The oven did the rest.

Seriously, you have got to try this!

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Yield 9 oz. – about 6 servings

Ingredients:

  • 114 g. Sorghum flour
  • 57 g. Brown rice flour
  • 14 g. Teff grain, ground
  • 13 g. Flax seeds, ground
  • 29 g. Almond flour
  • 30 g. Cassava flour
  • ½ tsp. salt
  • 1 tbsp. maple syrup
  • 1 tbsp. Canola oil
  • 1-1/3 cups water

Preparation:

I chose sorghum as the predominant grain because I love it in my bread baking, along with brown rice.  Teff has always reminded me of cereal.  It has a strong taste that can easily overpower a recipe, but I knew that adding just a little would boost the flavor profile.  I ground the Teff grain and flax seeds in a coffee grinder.

To make the dough, I first whisked together the dry ingredients.  Then I added the maple syrup and canola oil to the bowl of my stand mixer and began combining with the flour mixture using the paddle attachment.  I added water, 1 tbsp. at a time until I had a wet dough, like pancake batter.  In all I used 21 tbsp. of water, about 1-1/3 cups.

I lined 2 large baking sheets with parchment and divided the dough between the 2 sheets.  I then used a wet spatula to spread the dough out into a very thin layer.  Start in the middle and spread the dough outward to the edges of the parchment.

I baked it for 45 minutes at 300 degrees, rotating the pans and alternating oven racks every 15 minutes.  When I removed the pans from the oven, I let them cool for 5 minutes.  The sheets of dough were already cracking in places, and it was easy to finish breaking them into flakes with my hands.

For the last step I spread the flakes out and put them back into the oven, lowering the temperature to 250 degrees.  I baked the flakes for another 10 minutes to get them completely dried out and crispy.

When the flakes are completely cooled, store in an airtight container.  I’m not sure how long they would last, I finished eating them in about 3 days!

Not only did my homemade flakes taste great but I know I saved money by making them at home.  I may give up on store bought cereal all together.  Please do try the recipe and let me know what you think in the comments!  I love hearing from you!

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Sausage and Egg Mini Quiche

Let’s get the day started with an easy recipe that you can prep ahead and bake in the morning!  It’s a great savory dish for a casual breakfast or Sunday Brunch.  The recipe will yield one dozen mini quiches, perfect for a 12 cup muffin pan.  Completely gluten free with no oddball ingredients to purchase, everyone will love this family favorite!

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Ingredients:

  • ½ lb. gluten free Italian sausage, casings removed
  • ½ small onion, chopped fine
  • 1 tsp. olive oil
  • 1 package (8 oz.) white mushrooms, sliced
  • 1 package (5 oz.) baby spinach
  • 10 large eggs
  • ¼ cup milk
  • 2-3 oz. shredded cheddar cheese
  • gluten free breakfast sausage seasoning
  • Cooking spray

 Preparation:

Brown the sausage in a large nonstick skillet, breaking up the meat with a spatula.  Remove from the pan, reserving the fat.

Set the meat aside to cool, then pulse it a few times in a food processor or mini chopper, just enough to finish breaking up the meat.

Add a little olive oil to the reserved fat and begin cooking the onion.  When the onions are translucent, add the mushrooms and cook until they release their liquid.  Sprinkle with seasoning.

Remove the mushrooms and onions from the pan, drain in a colander and set aside.  Wipe the pan clean.  Add 2-3 big handfuls of spinach with 1/4 cup water.  It will cook down!  Cover and steam for 1 minute, just until the spinach is wilted.  Drain the spinach well and pat it dry with paper towels.

Note! You can prepare up to this point and refrigerate the night before.

When the mushrooms and spinach have cooled to room temperature, preheat the oven to 375º and coat a muffin tin with cooking spray.  Whisk the eggs in a large bowl and stir in the sausage, mushrooms, onions, spinach, seasoned salt and half of the cheese.

Spoon the mixture into 12 muffin cups and sprinkle tops with the remaining cheese.  Bake 25-30 minutes until set.

The quiche will puff up during baking and may deflate a bit when removed from the pan.

Carefully scoop out the quiches with a spoon and transfer to a serving dish.  They should slide right out.  Serve hot or at room temperature.

This is a very easy recipe that you can double or triple to feed a crowd for brunch.  I used Italian sausage but you can substitute any sausage you prefer, or bacon or prosciutto!  Be sure to pin this easy and delicious recipe for your next Sunday brunch!

Notes ♪♫  There are many gluten free sausage seasonings on the market, but you may find them high in sodium.  If you are interested in making your own seasoning blend, check out my Homemade Breakfast Sausage Patties post.  It includes a recipe for a blend of individual spices that you mix together, and you can adjust the salt content to your liking.

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Honey Glazed Pork Chops

Pork chops are an easy and economical main course.  There are so many ways to prepare them!  I have always breaded and baked mine, but in the summer I want something a little lighter.  This simple recipe is the one to keep handy for your weeknight rotation.  My family loved the honey glaze, and the pork chops come out tender and juicy every time.

Ingredients:

  • 3-4 boneless pork chops, about 6 oz. each
  • 2 tbsp. olive oil
  • 1 tbsp. honey
  • 1 tbsp. gluten free soy sauce
  • ½ tbsp. gluten free Worcestershire sauce (I like Lea and Perrins®)
  • Gluten free seasoning, to taste (I used The Spice House Brisket of Love BBQ Seasoning)
  • cooking spray
  • fresh chives, for garnish

Preparation:

Choose chops that are all about the same size, so that they finish cooking at the same time.  Whisk together the olive oil, honey and Worcestershire sauce in a baking dish large enough to hold your pork chops in a single layer.

Add the pork chops and marinate for 30-45 minutes at room temperature, turning every 10 minutes.

I cooked the chops in a 14” non-stick covered skillet, you want them spaced out in the pan, not touching.  Coat the pan with cooking spray and heat over medium low.  Add the pork chops, sprinkle with seasoning, then cover and cook 4 minutes.  Keep the cover on, and don’t move the chops around in the pan.

Turn the pork chops over, drizzle any remaining marinade over the top and sprinkle more seasoning.  Cover and cook for an additional 3-5 minutes, depending on the thickness of the chops and how you like them done.  According to food safety guidelines, pork should be cooked to a minimum of 145° and for me this is perfect.  Check with a thermometer to be sure.

Now turn them once more to coat both sides in the honey glaze and cook 30 more seconds to get that beautiful amber color!

Transfer to a serving dish and garnish with chives.  I served with brown rice and roasted cauliflower.

Aren’t they gorgeous?  Now that you know how easy it is, surprise your family with a delicious pork chop dinner this week.  Make it once and it will become an instant favorite!

 I hope you’ve found some gluten free meal inspiration today at My Gluten Free Cucina!  Be sure and pin this one for next week’s menu!

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Gluten Free Orange Chicken

Foodie friends, I’ve been craving Chinese food!  Unfortunately for me, many Asian dishes are made with soy sauce, so they are off limits on a gluten free diet.  I have been thinking about a lightened up, gluten free version of this classic dish for a while now and dinner was a hit!  The chicken is not fried, so it’s a bit healthier than the restaurant version.  Gluten free coconut aminos make it safe for me, and lower in sodium as well.  I served it over fried rice.

3-4 servings

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Ingredients:

For the marinade:

  • 12 oz. Boneless chicken breast
  • ½ cup frozen orange juice concentrate
  • 2 tbsp. coconut aminos
  • 1 garlic clove, minced
  • 1 tbsp. Honey
  • ¼ tsp. Powdered ginger
  • 1 tsp. toasted Sesame oil
  • zest of 1 orange

For the sauce:

  • 1 tbsp. Olive oil
  • 1 garlic clove, minced
  • 1 tbsp. Arrowroot starch
  • ¼ cup gluten free low sodium chicken broth
  • ½ cup orange juice concentrate
  • 1 tsp. honey

For the garnish:

  • 1 tsp. Sesame seeds, toasted
  • scallion greens, sliced diagonal

Preparation:

Toast the sesame seeds and reserve for garnish.  I like to toast them in a small non-stick saucepan, so that they don’t fly all over the place!  As soon as they start to get a little color transfer them to a bowl.

Cut the chicken into 1” cubes and place in a bowl.  Whisk together the marinade ingredients (orange juice concentrate through orange zest) and pour over the chicken.  Cover and refrigerate for at least 20 minutes and up to 1 hour.

Drain the chicken, reserving the marinade.  To make the sauce, heat the olive oil and minced garlic in a small non-stick saucepan.  Cook one minute until garlic is fragrant, then whisk in the remaining ingredients, arrowroot through honey.

Stream in the reserved marinade, whisking constantly to make a smooth sauce.  Bring to a boil, then simmer until the sauce is thick and bubbling.  Keep warm while you finish the dish.  Important: because the marinade has been in contact with raw meat, it must reach a full boil in order to be safe to eat.

In a large non-stick skillet, heat 1 tbsp. Olive oil and 1 tsp. Sesame oil.  Cook the chicken, turning to brown all sides.  Don’t crowd the pan, spread the chicken out so pieces don’t touch.  Brown in batches if needed.

Dip the chicken in the sauce, a few pieces at a time.

Transfer to a serving bowl and garnish with the scallion greens and toasted sesame seeds.

I served it with fried rice.  Doesn’t that look delicious?  Once you taste it, you’ll want to add this Asian inspired dinner to your rotation.  And if you make a double batch, it will be just as good leftover!

Notes ♪♫ Using frozen orange juice concentrate along with orange zest gives the sauce a more intense citrus flavor and helps with thickening.  If using orange juice, you will need to adjust the amount of arrowroot starch in order for the sauce to reach the right consistency.

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Basic Risotto Recipe

Rice is a staple of the gluten free diet, and Risotto is always a favorite for family dinners and special occasions.  Some might shy away from making Risotto because it requires constant attention.  True, you cannot just put the lid on and walk away, but it’s worth the effort for this very special treat.  This basic preparation is one that you must have in your recipe box!  Once you have mastered a basic risotto you can use it as an elegant side or as a base for another dish.  Check out some of my favorite Risotto recipes here.

2-3 servings

Ingredients:

  • ½ cup Arborio or Carnaroli rice
  • 2 tbsp. Butter, divided
  • ¼ cup white wine
  • 1 shallot, chopped
  • Salt, to taste
  • Pinch of saffron (optional)
  • 32 oz. Carton gluten free chicken broth at room temperature (start with a full carton but you won’t need all of it)
  • Fresh chives, or chive seasoning for garnish

Preparation:

When making risotto, be sure that your chicken broth is warm or at least at room temperature.  You want it to come to temperature quickly when adding it to the rice.

To get started, melt 1 tbsp. butter in a heavy skillet or sauce pot on medium low heat.  Add the shallot and stir to coat with butter.

Continue cooking for 1-2 minutes.

Add the rice to the pan and stir to coat with butter for 1 minute.  Add the white wine and stir constantly until most of the wine has evaporated.

Next add 1 ladle (about ½ cup) of chicken broth.

Stir frequently, and when the rice has absorbed most of the broth add another ladle.

Continue adding the broth, 1 ladle at a time stirring constantly until absorbed and the rice is finished, about 30 minutes.  Don’t walk away!

When it’s almost finished, season with salt, pepper and chives.

Finish with a pat of butter.

This basic recipe is a great jumping off place for some amazing risotto dishes.  You can stir in grated cheese, sauteed mushrooms, even butternut squash puree!  Check out some of my favorite risotto recipes here!

Notes ♪♫ Carnaroli Rice is widely regarded as the best for making risotto and it is worth seeking out if you can’t find it at the grocery store.  It is a high quality short grain rice with a wonderful texture that is perfect for making risotto that is creamy but firm.  If you cannot find Carnaroli rice, then substitute Arborio.

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Gluten Free Banana Waffles

I have always loved pancakes and waffles, going all the way back to my childhood when Dad made us pancakes for breakfast on Sunday.  Back then I would devour a whole stack!

As an adult I have continued this Sunday tradition, even after my Celiac diagnosis.  At first, I went with a popular gluten free pancake mix.  Ugh!  I continued trying different brands and some were better than others, but all were expensive.

Finally, I decided to make my own gluten free blend from scratch.  Still pricey for sure, but in the end, it cost much less per serving than a packaged mix.

The main ingredients, almond flour, coconut flour and tapioca starch are staples in my gluten free pantry.  I think the taste and texture of my waffles are better than any prepared mix, and the banana provides moisture, flavor and sweetness!  This is a great recipe to use up bananas that are past their prime.

8 servings (serving size = 1 waffle)

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Ingredients:

  • 1 cup tapioca starch 105g
  • 2/3 cup coconut flour 85g
  • 1-1/3 cup almond flour 135g
  • 1 tsp. baking powder 6g
  • 1 tsp. baking soda 6g
  • 1/2 tsp. Salt 3g
  • —————————————
  • 2 large eggs 100g
  • 2 ripe bananas, mashed 150g
  • 2 tbsp. Canola oil 22g
  • 2 tsp. Vanilla 7g
  • 1-1/2 cups 2% milk 350g
  • Cooking spray

Preparation:

I often eat half of a banana and throw the rest in the freezer.  After a couple of weeks those bananas pile up and it’s time to make more waffles!

Before you begin, preheat your waffle iron to 350°.  Whisk together the dry ingredients.

In a separate bowl, mash the banana with a fork and add the egg, oil, vanilla and milk.  Whisk well to combine.

Fold the dry ingredients into the wet with a spatula, just until moistened.

Coat both sides of the waffle iron with cooking spray.  Spoon the batter into the center and use a spatula to spread it into the corners.

Close the lid and cook for 5 minutes, remove and transfer to a cooling rack.  Repeat with the remaining batter.

You can serve them immediately or cool to room temperature and freeze for later.  I like to make a big batch and store in freezer safe bags.

The waffles are filling, one is more than enough for our small appetites.  I serve them with fresh fruit and candied walnuts.  You can reheat them in the microwave, oven or toaster.

Always use real maple syrup!

Notes ♪♫ Gluten free pancakes and waffles take longer to cook than the wheat version.  I struggled at first with pancakes that were cooked on the outside and gummy in the middle, until I realized that I needed to adjust the time.  Then I decided to use my waffle iron, and that was the magic.  Since both sides cook at once, 5 minutes at 350° is usually perfect.

Substitutions: You can substitute 2/3 cup part skim ricotta for the banana, it makes a light fluffy waffle.  In the fall I like to use pumpkin puree.

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Veggie Omelette

I love Saturday mornings, when I have the luxury of extra time to prepare something special for breakfast.  Omelets have long been a weekend favorite of mine, and since the ingredients are naturally gluten free, they continue to be a healthy breakfast option.  I love adding fresh veggies like onion, bell pepper, spinach and mushrooms.  During the summer, I add zucchini and fresh chives from my herb garden.  Use your favorites or what you have on hand!

Serves 1 or 2, depending on your appetite!

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Ingredients:

  • 1 large egg
  • 1/4 cup egg whites
  • 2 tbsp. milk
  • 3/4 cup diced veggies such as onion, mushroom, zucchini, bell pepper
  • fresh or dried herbs such as chives, dill
  • 1 tbsp. olive oil
  • 2 tbsp grated cheese, optional
  • gluten free seasoning of choice
  • salt and pepper

Preparation:

Chop the veggies evenly into small dice and sprinkle with salt and pepper, or your favorite gluten free seasoning.  It may look like too much but remember, the veggies will shrink during cooking.

Heat a 10″ skillet with a little olive oil.  In a bowl, whisk together the egg, egg whites, milk and fresh or dried herbs.  Season with salt and pepper.

When the skillet is ready, add the veggies and sauté over low heat until their liquid has evaporated, and they are beginning to brown.  Take your time, you want as little moisture as possible, and this step develops the flavor.

Spread the veggies in an even layer, then pour the egg mixture in slowly so that they don’t all shift to one side of the pan!  If you like grated cheese, sprinkle some over the top and set your timer for 5 minutes.  As the omelet cooks, use a thin spatula to gently lift the edges, allowing the liquid to run underneath. This is how you want it to look before you fold it over, it should slide easily when you shake the pan.

Now pick up one side of the omelet with a spatula and gently fold it in half.  Don’t worry if it breaks, it will still taste great!

Turn the omelet once more after folding.  To make this easier, you can cut it in half or use 2 spatulas.  For smaller appetites, this omelet is enough to share. It’s quite filling!  Now that you know how easy it is, put away the cereal and treat yourself to something special this weekend.

Notes ♪♫ A good non-stick skillet is essential for making an omelet.  I have a 10″ Oxo skillet that is my dedicated omelet pan, I don’t use it for anything else!

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Gluten Free Chicken Stir Fry

Stir fry meals are one of my weeknight favorites.  My go-to recipe is very forgiving, so you can change up the meat, veggies and noodles to suit your taste or use up what’s in your pantry.  Today I’m using boneless chicken breast which I always have on hand, along with fresh veggies and gluten free pasta twists.

4 Servings

Ingredients:

  • 1 lb. boneless chicken breast, cubed
  • 2 tbsp. olive or canola oil, divided
  • 1 tbsp. sesame oil, divided
  • powdered ginger
  • garlic powder
  • 3/4 cup gluten free chicken broth
  • 1 tbsp. corn starch
  • 1/4 cup mirin
  • gluten free soy sauce, to taste
  • 1 carrot, peeled and sliced diagonally
  • 1 celery stalk, sliced
  • 1/2 sweet onion, diced
  • 1/2 red bell pepper, thin sliced
  • 3 shiitake mushrooms, sliced
  • 1 cup cauliflower, cut into 1/2″ dice
  • 1 head baby bok choy, chopped and leaves separated from stalks
  • 4 oz. gluten free pasta twists (I used Jovial)

Preparation:

Cut the chicken into 1″ cubes and place in a bowl with 1 tsp. sesame oil and 1 tsp. olive or canola oil.  Sprinkle with garlic powder and ginger.  Whisk together the chicken broth, mirin and corn starch.  Boil water for the pasta.

Heat a large nonstick skillet over medium low heat with 1 tbsp. olive or canola oil and add the cubed chicken, leaving space between pieces.  Don’t crowd the pan, do it in batches if needed.  Season with salt and pepper.  Turn the chicken to brown all sides, it doesn’t need to be cooked through at this point.

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While the chicken is browning wash the bowl or use a clean bowl.  Sprinkle the chicken with a little soy sauce and transfer into the clean bowl.  Wipe the skillet clean.

Add the remaining olive or canola oil to the skillet and begin cooking the vegetables.  Start with the carrots, as they take longest to cook and gradually add the other vegetables.  Save the tender bok choy leaves for last so they retain some texture and crunch.  Sprinkle with garlic powder and ginger, and drizzle with 1 tsp. sesame oil and a few shakes of soy sauce.

While you stir fry the veggies, cook the pasta according to package directions.

To finish the dish, return the chicken to the skillet along with the cooked pasta, remaining tsp. of sesame oil and a few more shakes of soy sauce.  Combine and cook 2 more minutes to heat the chicken through.

Pour the chicken broth mixture over everything and use 2 spatulas to turn and coat evenly.  Continue stirring and tossing as the liquid thickens.  Transfer to a serving platter.

 

Notes: ♪♫  You can substitute beef, pork or shrimp for the chicken.  Use rice, gluten free Asian noodles or other pasta shape in place of the pasta twists.  Veggie combinations are endless, zucchini and sugar snap peas are spring favorites!  Be sure your soy sauce is gluten free, my favorite brand is Kikkoman.

 

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