Category: Gluten Free Sides

Slow Cooked BBQ Baked Beans

Be the star of your next cookout or potluck with these delicious, slow cooked beans.  The best part of the recipe, it cooks overnight!  This leaves you free to do other things the day of your event.  Be sure to have all of the ingredients on hand, to allow enough time for soaking and cooking, 24 hours total!  For best flavor and texture, don’t try to speed up the recipe.  Start soaking the beans in the morning, and prepare them for the crockpot in the evening.  You may find it hard to sleep, with all the amazing aromas coming from your kitchen!

This is an old family recipe that I have adapted to be gluten free.  The biggest change was that I left out beer, and substituted an equal amount of club soda.  Other than that, I just had to check the ingredient labels on my bacon, BBQ sauce, ketchup and Worcestershire.  Are beans gluten free?  Yes, they are a naturally gluten free food!  I always give them a thorough rinse before cooking to be on the safe side, in case of cross contact during processing.

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Ingredients:

  • 1 pound bag of navy beans
  • 12 oz. package of gluten free, lower sodium bacon (I used Smithfield)
  • 1/2 Vidalia or sweet onion, cut into small dice
  • 3 garlic cloves, minced
  • 1 cup of club soda
  • 3/4 cup gluten free BBQ sauce (I used Stubbs Smoky Mesquite)
  • 1 cup dark brown sugar
  • 1/4 cup gluten free, unsalted ketchup
  • 2 tbsp. molasses
  • 1 cup of Jack Daniels Tennessee whiskey
  • 2 tsp. dry mustard powder
  • 1/4 cup apple cider vinegar
  • 2 tbsp. gluten free Worcestershire sauce
  • up to 1 cup of water, only if needed, to adjust thickness
  • cooking spray

Preparation:

In the morning, place the beans in a sauce pan and add at least 6 cups of cold water.  Cover and soak (no heat) for 10 hours.  For guaranteed tender beans, never salt the soaking water!

The beans will double or more in size.

After 10 hours, drain the beans and rinse them thoroughly.  Return them to the pot, cover with water and bring to a simmer.  Cook for 30 minutes then drain and rinse again.

Set up your crockpot and mist it with cooking spray.  While the beans simmer, heat a large nonstick skillet and cook the bacon until crisp.  Drain on paper towels, then crumble or chop into 1/2″ pieces.

Skim the bacon fat and remove any burnt debris.  You should be left with a few tablespoons of clear fat in the pan.  Add the onions and cook just until lightly browned.  Add the garlic, stir for a few seconds then pour everything into the crockpot, fat included.

Add the club soda, sugar, ketchup, molasses, whiskey, mustard, cider vinegar and Worcestershire sauce to the crockpot and stir well to combine with the onion mixture.  Finally, stir in the drained beans and the chopped bacon.

Cover and cook for 12 hours on low overnight.  Stir every 4 hours (or whenever you wake up) and check the consistency as the sauce thickens, if the mixture is too dry add a bit more water.

After 12 hours, set the crock-pot to keep warm.  Let the beans sit for 2 more hours on warm to finish absorbing the liquid.

You can see why this recipe has become a family favorite!

You’ll get rave reviews when you make this dish!  I hope you will give it a try for your next family gathering!

Notes ♪♫ I opt for lower sodium ingredients wherever possible.  Given the amount of salt in the bacon, you will not notice if it is absent in some of the condiments.

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Smashed Potatoes

Tonight try something different from your usual potato side.  These little potatoes are so tasty!  This is a family style dish that you can serve on a pretty plate, or right from the pan- no fussing!

Marble potatoes come in round and fingerling variety, and you can find them in red, gold and even purple shades, they are all delicious!  I like the round potatoes because they are more uniform in size, but if you can only find the fingerlings just cut them into smaller pieces so they all cook at the same time.

This easy dish is most definitely casual fare.  Would I serve it if the king and queen were coming to dinner?  Maybe not, but for everyday family meals it’s a winner.

Naturally gluten free!

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Ingredients:

  • 1 bag marble or fingerling potatoes
  • 2 tbsp. olive oil
  • 2 tbsp. butter
  • seasoning of choice (I like this one)
  • fresh parsley or chives, for garnish
  • cooking spray

Preparation:

Use the amount of potatoes needed for your family.  For the two of us I used a half bag.  Rinse the potatoes and if needed cut the larger ones in half so that all are about the same size.  Preheat the oven to 350º.

Steam the potatoes for 20 minutes to soften.

Line a baking sheet with foil and mist with cooking spray.  Arrange the potatoes on the baking sheet, leaving at least 2″ space in between.

Use a wide bottom mug to “smash” the potatoes by gently pressing them to flatten.  I misted the bottom of the mug with cooking spray so the potatoes would release easily.

Melt butter and combine with the olive oil.  Brush over the potatoes and season.

Bake for 20 minutes.  Transfer to a serving platter or serve right in the pan.

For a pretty presentation garnish with fresh parsley or chives.

Notes: ♪♫ Potatoes are naturally gluten free and they are a regular part of my menu rotation.  If you are limiting white potatoes, you might give these little marble potatoes a try.  With more skin per bite, they are a healthier choice and a nice change from the usual!

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Basic Fried Rice, Gluten Free and Lower Sodium

I have shared so many of my Asian inspired meals here on the blog and I know you love them as much as I do!  Today though, I thought I would focus on a basic recipe for fried rice that you can make at home with common pantry staples.  This is an easy preparation that is both gluten free and lower in sodium.  I did not add meat, but you can choose (just like in your takeout menu), to add chicken, shrimp, pork, beef, etc… whatever you like to make it a complete meal.

Why make it at home?  You control the salt, you control the fat, and you will be absolutely certain that it’s gluten free!

Cheat some of the prep work by using frozen veggies, like mixed peas and carrots.  Or, use up bits of leftover veggies from other meals, just chop them into small pieces and throw them in.  Get fancy and add canned water chestnuts or bean sprouts!

If you’re making this after a long day at work, it’s nice to be a step ahead in your prep, so cook your rice the day before!  In fact, this recipe works best when the rice is cooked ahead of time and refrigerated.

Ingredients:

Preparation:

A large, nonstick skillet is my first choice for stir fry dishes.  You may think a 14″ skillet is too large for your needs but having that extra surface area is great when you want to spread out your ingredients in the pan.

Make ahead steps: Cook the rice ahead of time, cool and refrigerate.  If using frozen vegetables, take them out to defrost.  Toast the sesame seeds in a small, nonstick sauce pan and set them aside for garnish.

Heat a large, nonstick skillet with cooking spray.  Scramble the egg and break it up with a spatula.

Set the egg aside and wipe the pan clean.

Mist the skillet with cooking spray and add 1 tbsp. olive oil, 1 tsp. sesame oil and 1 tbsp. coconut aminos.  Add the veggies, and sprinkle with the garlic and ginger.  Cook for 5 minutes over medium low heat, stirring frequently.

Add a little more sesame oil and coconut aminos, then stir in the cooked rice.  Cook 1 minute to heat through, then add back the scrambled egg.  Add a little more oil and coconut aminos.

Toss well to incorporate, and transfer to a serving bowl.  Garnish with toasted sesame seeds.

Notes ♪♫ I used coconut aminos in this recipe instead of soy sauce.  It is gluten free and much lower in sodium than tamari or gluten free soy sauce.  You can use any of these, or a combination to suit your taste and dietary needs.

 

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Easy Gluten Free Ramekin Stuffing Cups

As another year draws to a close and the holidays approach, many are planning a scaled down version of the usual Thanksgiving and Christmas celebrations.  Even with the pandemic behind us, I still hear from friends and neighbors that their family gatherings will be smaller this year.

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Micro gatherings mean smaller portions.  I will still be making soup and roasting a turkey breast.  Instead of stuffing the bird though, I’ll be making these cute Ramekin Stuffing Cups.

Since beginning my gluten free journey a few years ago, I have enjoyed making a delicious Gluten Free Cornbread Stuffing from scratch each Thanksgiving.  This year though, I’ll be taking a shortcut and using these Savory Gluten Free Stuffing cubes from Aleia’s.

If you follow my blog, you know that I use Aleia’s gluten free breadcrumbs in many of my recipes.  Since I love their breadcrumbs so much, I thought I would give their savory stuffing a try, and it was a win!

These stuffing cubes are delicious!  They remind me of the stuffing mix we all grew up with😉.  The 6 oz. ramekins are perfect for portion control.

4 Servings

Ingredients:

Preparation:

Chop the veggies into small dice.  Melt the butter and olive oil in a nonstick skillet and add the veggies.  Cook 2-3 minutes, stirring frequently.

Next chop the bacon into 1/4″ pieces and add it to the pan.  Continue cooking until the bacon is crisp and the veggies are just beginning to brown.  Remove from heat and cool slightly.  Note: You can make ahead to this point and refrigerate or freeze.

When ready, add the stuffing cubes.

Pour 1 cup chicken broth over the stuffing and stir to moisten.  Return to low heat.

Pour the beaten egg over the stuffing, while quickly stirring and turning to incorporate.

Arrange 4 ramekins on a rimmed baking sheet and coat with cooking spray.  Spoon the stuffing lightly into the ramekins, about 3/4 cup each.  Leave room for the stuffing to expand during baking, don’t overfill or pack it in.

Cover tightly with foil and bake at 325º for 35 minutes.

Serve hot out of the oven and don’t forget the gravy!

Notes ♪♫ Notice I didn’t add salt to the recipe?  The stuffing cubes and the bacon have plenty of salt, so I decided not to add more.  I also used unsalted chicken broth.  If you are not limiting sodium, then by all means salt away!
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Borlotti Bean Soup

I love the smooth, creamy texture of Borlotti beans.  Also known as Cranberry beans, they are easy to work with, and an Italian favorite for winter soups.  When using dried beans, an overnight soak followed by a long slow simmer is the secret to success.  For soft, creamy beans that aren’t tough, don’t add salt until the final steps of the preparation.

I make soup frequently over the winter months.  I usually make a small pot, as I don’t want to be eating it for weeks!  This recipe makes about 4 servings, but you can definitely double or triple the recipe for a larger family.

4 servings

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Ingredients:

Preparation:

Soak the beans overnight, then drain and rinse.  Add them to a soup pot with cold, unsalted water and 2 bay leaves.  Cover and simmer 45 minutes, drain and rinse.  Then one more time, back into the pot with cold unsalted water, cover and simmer 45 minutes, drain and rinse.

Wipe the pot clean and add a little olive oil.  Cook the carrots, celery, onion and garlic over low heat until vegetables are translucent and release some of their liquid.  Season with salt and pepper to taste.

Add the cooked beans, sage, thyme, turmeric and one more bay leaf.  Season with salt and pepper.

Add the chicken broth and simmer 1-1/2 hours.  Taste and adjust the seasoning if needed.

Remove from heat and add the cooked pasta or rice.  Cover and let stand for 30 minutes before serving.

Notes: ♪♫ If you like a creamier soup, you can partially puree the beans and veggies before adding the pasta.  Don’t forget to remove the bay leaves first!

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Apple Stuffed Honeynut Squash

Have you seen the adorable Honeynut Squash at your local market this fall? I couldn’t resist buying one, they are so cute!  At about 6″ in length, the size is perfect for two servings.  Similar to butternut squash, the Honeynut is much smaller and sweeter, with a dark orange pulp.

Unlike the larger butternut and acorn variety, you won’t pull a muscle slicing through this petite squash.  The skin is much thinner, so thin that you can eat it!

Roasted and stuffed with a simple sauté of diced apples, the finished dish is as appealing to the taste buds as it is to the eye.

Follow these easy steps to create the perfect fall side dish!

Ingredients:

  • 1 Honeynut squash
  • olive oil
  • maple seasoning
  • 1 small apple
  • 1 tsp. butter
  • cinnamon
  • fresh rosemary for garnish

Preparation:

Roasting is the way to go with this tiny squash.  Simply cut the squash in half, scoop out the seeds and brush the inside with olive oil.

Sprinkle with seasoning of your choice.

Arrange cut side down on a baking sheet lined with parchment or foil and bake for 35 minutes at 375º.

The Honeynut squash is so small, you can easily fit one on a sheet pan with another veggie course.

While the squash is baking, peel and dice the apple.  I used a Honeycrisp apple.  Heat a small skillet on medium low.  Add the apples with a pat of butter and toss to combine.  Cook 3 minutes, stirring frequently.  Sprinkle with cinnamon.

Remove the squash from the oven turn it over carefully, use tongs.  Spoon the apples into each half.  Garnish with fresh rosemary.

The old saying “we eat with our eyes first” is so true.  Look at that beautiful presentation!  Guest worthy, but on the table in under an hour so you can try it on a weeknight!  Be sure to pin this side dish to your fall favorites!

Notes ♪♫ Not a paid link, just sharing that I used Taste of Inspirations Maple and Sage Pork Rub in this recipe!  It is both gluten free and low sodium.

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Sweet Potato Flatbread

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

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

6 Servings

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Ingredients:

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

Preparation:

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

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

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

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

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

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

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

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

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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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Roasted Delicata Squash

Delicata Squash is one of my favorite fall vegetables.  It is aptly named – sweet tasting, easy to slice and seed, and you can eat the skin!  My favorite preparation is a simple toss with olive oil, salt and pepper and oven roasted.

Until recently Delicata Squash has only been available for a short time in early autumn, but today it’s becoming more popular and I was pleased to find it at the market in May.  You don’t want to miss out on this treat, so if you see one be sure to snap it up!

It was a little extra work to make the pretty medallions.  After cutting the squash into rounds I ran a paring knife around the center of each slice to remove the seeds.  So worth it for the beautiful presentation.  If pressed for time and you want to get it done quickly, just cut the squash in half lengthwise and scrape the seeds out with a spoon.  Then slice it into half moons.

Ingredients:

  • 1 Delicata squash
  • olive oil
  • salt and pepper
  • cooking spray

Preparation:

Line a baking sheet with foil and mist with cooking spray.  Slice the squash into 1/2″ thick medallions and remove the seeds and pulp from the center.  Lay the slices on the baking sheet and drizzle with olive oil.  Turn to coat both sides and season with salt and pepper.

Roast for 30 minutes at 400º.  It’s as simple as that!

Such a pretty addition to your dinner plate, the slices remind me of sunflowers!  It was a nice change from our usual veggie sides and I’m sure your family will love it as much as we did!

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Cilantro Lime Rice

I love this easy Cilantro Lime Rice that you can enjoy at home with all your Mexican favorites.  A restaurant classic, making it at home means no chance of cross contact with gluten!

Just about everyone will love this mild flavored rice and it pairs nicely with spicier foods.  The ingredients are naturally gluten free and it’s ready in 20 minutes.

4 Servings

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Ingredients:

  • 1/2 cup long grain white rice
  • 1-1/4 cups water
  • 1/4 tsp. salt
  • 1 tsp. butter
  • 1/4 cup canned or frozen corn (defrosted)
  • juice of 1/2 lime
  • 1/4 cup chopped fresh cilantro

Preparation:

Cook 1/2 cup of white rice in 1 cup water, with salt and butter, 15 minutes.  Stir in an additional 1/4 cup of water along with the corn, half of the cilantro and the lime juice, cook 5 minutes longer.

Finish with the rest of the cilantro and a slice of lime.

Here I’ve paired it with a simple meal of grilled chicken and veggies.  Absolutely delicious!

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