My Gluten Free Cucina – Page 10 – Gluten free cooking and baking inspiration for the home cook

Shrimp Fried Rice

I love Asian inspired meals. This dish satisfies my craving for takeout, which is usually off limits because of the gluten in soy sauce. Easy to prepare at home, the measurements are approximate, and the recipe is very forgiving. Substitute chicken, pork or beef for the shrimp and use veggies that you have on hand. You can also save time by making the rice a day ahead, it’s actually better this way.

3-4 servings

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Ingredients:

1/2 cup uncooked long grain rice (use white rice or brown rice)
1 tsp. butter
1 cup water
1/8 tsp. salt
8 oz. raw shrimp (about 12 large or 6 colossal) peeled and deveined
1 large egg
1 tsp. water
1 tsp. butter
olive oil
toasted sesame oil
1/2 cup carrot, diced
1/4 cup each sweet onion, celery, mushrooms, broccoli, peas
2 tbsp. mirin
1/8 tsp. garlic powder
1/8 tsp. ginger powder
1/8 tsp. ground pepper
gluten free coconut aminos
toasted sesame seeds for garnish
fresh chives for garnish

Preparation:

Combine the rice with 1 tsp. melted butter in a small saucepan, stirring to coat. Add the water and salt, cover and bring to a boil. Reduce heat to a simmer and cook according to package directions, about 15 minutes for white rice or 35 minutes for brown. Chill the rice while you get the rest of the dish ready.

While the rice cooks, chop the veggies into small dice. Whisk together the mirin, garlic and ginger powders.

Toast the sesame seeds in a dry skillet and cut the chives on the diagonal into 1/2″ pieces.

Peel and devein the shrimp, and sprinkle with coconut aminos. Heat a large nonstick skillet over medium low and add 2 tsp. sesame oil. Cook the shrimp in a single layer just until they turn pink, turning once. Remove from the skillet and set aside.

Wipe the skillet clean and add 1 tsp. of butter. Whisk the egg with 1 tsp. of water and add to the skillet, turning to cook through. Use a spatula to break the egg into small pieces, then transfer to a bowl and keep warm.

Next, add 2 tbsp. olive oil with 2 tsp. sesame oil to the skillet and cook the veggies. Give the carrots a few minutes head start, followed by the onion and celery. Soft veggies like broccoli, peas and mushrooms go in last. Season with ground pepper, and sprinkle with coconut aminos.

When the veggies are ready, it’s time to put everything together. Stir in the mirin mixture, then add back the shrimp and egg.

Finally, add the rice and drizzle with 2 tsp. sesame oil and a little more coconut aminos. Use 2 spatulas to stir and toss everything together until well blended and heated through.

Transfer to a serving platter and garnish with the chives and toasted sesame seeds.

This is a delicious gluten free meal to add to your weeknight rotation. Forget takeout! With endless substitutions to keep it fresh, this will become one of your favorite go-to recipes.

Notes ♪♫ I used Coconut Aminos in this recipe instead of gluten free soy sauce. We are a low sodium household, and coconut aminos have about a 10th the sodium of regular soy sauce. If salt is not an issue, you can use gluten free soy sauce or tamari. Remember, regular soy sauce is fermented in wheat and is not safe for those with Celiac disease.

Originally posted 06/22/2018 Updated 07/10/2023

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Country Style Pork Ribs

I love having Country Style Pork Ribs all year round, and this easy oven preparation means that we can enjoy them rain or shine! Cooking ribs slowly on very low heat ensures tender juicy meat. A simple, dry rub helps keep the meat moist as it cooks, and I finish it with a homemade BBQ sauce.

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An oven proof skillet with cover is perfect for this recipe, you can also use a Dutch oven or braising pan with a lid.

You may be thinking that an oven temperature of 225º is too low, but if you check with a meat thermometer you will find that the center is perfectly cooked after 4 hours. The meat is moist and delicious, and it smells amazing!

3-4 Servings (can be doubled or tripled)

Ingredients:

2 lbs. country style pork ribs, bone in
1 large, sweet onion, cut into chunks
BBQ Rub, see below
Cooking spray
Gluten free BBQ sauce

Rub:

3 tbsp. brown sugar
1 tbsp. paprika
1 tbsp. onion powder
2 tsp. garlic granules
2 tsp. salt

Preparation:

Whisk together the dry rub ingredients. It’s a mild flavored rub, but you can add bolder spices like cayenne pepper to kick up the heat. Use your hands to coat the ribs evenly with the rub. Be sure to cover the entire surface.

Mist a covered skillet, Dutch oven or braising pan with cooking spray. Cut the onions into large chunks and arrange in a single layer, to create a base for the ribs.

Place the ribs on top of the onions. As the ribs cook down, they will release liquid, and you want them to be elevated for most of the cook time, not submerged.

Cover and roast at 225° for 4 hours total. After 3-1/2 hours, uncover and brush liberally with BBQ sauce.

Continue cooking 1/2 hour longer. The meat will be falling off the bone tender!

See how much liquid has accumulated in the bottom of the pan, yet the ribs are not swimming in it?

To plate, spoon some of the onions and pan juice over the ribs. I served the ribs with a side of BBQ Baked Beans and fire roasted corn. Have extra BBQ sauce available for dipping.

Notes ♪♫ I won’t tell if you use a store-bought BBQ rub and/or BBQ sauce, just be sure they are gluten free. Stubbs is my favorite 😉!

Originally posted 8/06/2018 * Photos updated 7/04/2023, 9/21/2024

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Lemon Herb Chicken Breast

Look at this beautiful platter of roasted chicken! I definitely had big eyes when I was shopping for chicken breasts, they were much bigger than I imagined, so huge and meaty! Enough for dinner with leftovers for sandwiches the next day.

It can be a challenge to cook chicken breast without drying it out. That’s why bone in, skin on chicken breasts are a great choice for roasting. The butter and herb rub gives the chicken a nice, crispy skin and helps retain moisture. Size matters for cook time, so be sure to use a thermometer to check the internal temperature.

I used fresh herbs from my garden to make the herb butter. The minced sage, thyme and rosemary pair so well with poultry. If using dried herbs, reduce the quantity to 1 tbsp.

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The roasting pan you see in the pictures was my mother’s. Never used, still in the package when I inherited it over 35 years ago, it’s still going strong. No doubt it came from one of her beloved catalogs that were popular back in the day. If you are looking for something similar, here’s one that you can order from Amazon.

Ingredients:

1/2 sweet onion
2 celery stalks
2 carrots
4 whole chicken breasts
5 oz. butter, softened
3 tbsp. olive oil
2 tbsp. fresh herbs, minced (I used sage, rosemary and thyme)
2 tsp. Italian seasoning (I like this one)
1 lemon, sliced
1 cup water
cooking spray

Preparation:

Preheat the oven to 350º and mist the roasting pan and rack with cooking spray. Arrange the aromatics (onion, celery and carrots) in the bottom of the pan. Place the rack in the pan.

Combine the softened butter, olive oil, minced herbs and Italian seasoning and mash together with a fork. Rub the mixture over the chicken breasts and top each with a slice of lemon. Place the chicken breasts on the rack.

Add one cup of water to the bottom of the pan and roast uncovered for 1 hour and 20 minutes or until the internal temperature reaches 170º (again, use a thermometer).

Transfer to a serving dish and serve.

Notes ♪♫ Don’t discard all those goodies in the bottom of the pan. I like to toss it all into a pot with the chicken bones to make soup stock. Nothing goes to waste, and you get a second meal!

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Gluten Free Apple Walnut Muffins

Here is another delicious gluten free muffin that you can enjoy for breakfast and snacks! This muffin has crisp bites of apple and toasted walnut baked into a lightly spiced batter. The recipe was one of my first posts, when I started this blog in 2018. Along the way, it has been updated. No, I did not change the recipe, it’s a keeper. My photography though, has improved vastly over the years (or is it the camera?). You be the judge.

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dry Ingredients:

210 g. (1-3/4 cups) gluten free all-purpose flour (see notes)
25 g. (1/4 cup) almond flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1-1/2 tsp. apple pie spice (see notes)
25 g. (1/4 cup) walnuts, chopped and toasted

Wet Ingredients:

1 apple, cut into small dice (about 1 cup)
2 large eggs
63 g. (1/3 cup) granulated sugar or Truvia
52 g. (1/3 cup) brown sugar or Truvia
3 tbsp. canola oil
3/4 cup + 2 tbsp. milk (I used 2%)
1 tsp. lemon juice
cooking spray
1 tbsp. butter, for brushing

Preparation:

Mince the walnuts in an electric chopper, about 3 pulses, then lightly toast them in a dry skillet for 3-4 minutes. Set aside to cool.

Whisk together the dry ingredients.

Chop the apple in an electric chopper (I used Honey Crisp, my favorite), then combine it with the remaining wet ingredients, through lemon juice in a separate bowl.

Stir the wet ingredients into the dry, just until moistened. A dough whisk is great for muffins and quick breads.

Use a wet spoon to divide the batter into 12 muffin cups, then use a spatula dipped in water to smooth out the tops. Gluten free batter doesn’t always spread well by itself, so this step will ensure a nice, rounded shape.

Bake for 20 minutes at 400º, the muffins should rise high with nicely rounded tops. Check the center with a toothpick.

I melted a little butter and brushed it over the baked muffins for a nice shine.

Cool on a rack and serve warm or at room temperature.

Here’s the crumb, nice and moist. They taste great and you would never know that they were gluten free. They freeze well too!

Notes ♪ I used my favorite gluten free all-purpose flour from Better Batter in this recipe.

When you shop Better Batter, use my Promo Code MGFC30 at checkout to receive 30% off any non-sale item!

Notes ♫ Try using a sugar substitute like Truvia if you need the muffins to be diabetic friendly, or a reduced sodium baking powder, if you need to lower the salt.

Notes ♪♫ If you don’t have apple pie spice, you can use 1-1/8 tsp. cinnamon, 1/4 tsp. nutmeg and 1/8 tsp. ground allspice.

Original Post 6/10/2018 Updated 6/10/2023

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Gluten Free Cannelloni with Béchamel

Did you ever spend the better part of a day working on a recipe, and think you may never make it again? Because it’s too much work? That’s how I was feeling as I worked on this dish – until I took that first bite. Oh, my goodness, this was absolutely divine!

Cannelloni con Besciamella – Cannelloni with Béchamel is a labor-intensive dish that is well worth the time and effort, it is swoon worthy! Recipes like this one are a wonderful way to pass a Sunday afternoon. For those who can’t spend all that time, I have broken down the recipe into four steps, some of which can be made ahead. So, whether you go for the entire recipe or spread it over 2 days, I’ve got you covered. Also, see notes at the end for shortcuts!

8 Servings

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The pasta dough was made with Better Batter Original Blend, and I used my KitchenAid pasta roller attachment to roll out the sheets of fresh pasta.

Shop Better Batter and use my code MGFC30 at checkout to receive 30% off any non-sale item!

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THE STEPS

1. the Marinara 2. the Filling 3. the Pasta 4. the Béchamel

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Step 1 – Make the marinara sauce (can be made ahead)

2 tsp. olive oil
1/4 cup chopped onion
1 garlic clove, minced
2 tsp. tomato paste
28 oz. can San Marzano style tomatoes
1 tsp. Italian seasoning
1 tbsp. sugar
pinch of red pepper flakes

Heat the olive oil in a medium saucepan. Add the onion and garlic and cook 2 minutes on low heat. Add the tomato paste in the center of the pan. Let it toast for a minute then stir it all together.

Add the tomatoes, seasoning, sugar and red pepper flakes.

Cover and simmer on low for 2 hours, stirring occasionally. I like to use a simmer mat, so the bottom doesn’t burn. Toward the end of cooking, use a stick blender to process into a sauce.

Step 2 – Make the filling (can be made ahead)

1 tbsp. olive oil
1/2 lb. ground pork
1/2 sweet onion, divided use
1/3 cup white wine
1 small carrot
1 small celery stalk
salt, to taste
2 tsp. tomato paste
1 cup chicken stock
1/3 cup beef stock
1 tsp. arrowroot flour
1 cup baby spinach, chopped
2/3 cup grated parmesan
1 tsp. fresh grated orange zest

Cut half of the sweet onion into small dice (about 1/3 cup). Add the olive oil to a stainless-steel skillet on medium low heat. Cook the diced onion and ground pork, breaking up the meat with a spatula.

Add the wine and continue cooking slowly, stirring frequently until most of the liquid evaporates.

Mince the carrot, celery and remaining onion in an electric chopper.

Add the minced veggies to the pork and stir well.

Make a spot in the center of the pan and add the tomato paste. Let it toast for a minute before stirring it into the pork and veggies.

Add the broth with salt to taste.

Sprinkle the arrowroot evenly over the mixture and stir it in. Simmer on low until the filling has thickened. Stir in the baby spinach. The filling should be moist, but not watery.

Transfer to a bowl and stir in the orange zest and parmesan. Set it aside while you make the pasta and béchamel.

Step 3 – Make the pasta

140 g. Better Batter Original Gluten Free Flour, plus more for rolling)
1-1/2 tsp. olive oil
1/4 tsp. salt
3 large eggs

Combine 140 g. flour and salt. In the bowl of a stand mixer, whisk the eggs and olive oil together. Add the flour mixture and beat with the paddle attachment for 5 minutes to form a soft dough.

Bring the dough together and sprinkle with more flour, then wrap in plastic wrap. Let the dough rest for 15 minutes.

Divide the dough into 4 sections and work with one piece at a time. Begin feeding it through the pasta roller, starting with the thickest setting. Pass it through several times, adding more flour as needed, then begin increasing the roller setting each time until you have a sheet that is thin without tearing the dough.

For this recipe, setting 3 on a KitchenAid pasta roller attachment is the perfect thickness. Repeat with each section and lay the sheets on floured parchment or wax paper.

Cut each section into 5-6″ pieces.

Step 4 – Make the Béchamel

1-1/2 tbsp. butter
1-1/2 tbsp. arrowroot flour
1/4 cup heavy cream or half and half
1/2 cup 2% milk
1/4 cup stock (chicken, beef or vegetable)
salt and pepper to taste

Melt the butter in a small nonstick saucepan. Whisk in the arrowroot flour and cook 2-3 minutes over low heat, whisking constantly.

Drizzle in the milk, cream and broth and whisk continuously until thickened. Season with salt and pepper. Keep warm.

Assemble!

Finally! The hard work is done, and it’s time to assemble. Preheat the oven to 400º.

Coat a casserole dish with cooking spray. Ladle enough marinara to cover the bottom of the pan, and top with a few ladles of Béchamel.

Spoon the filling evenly onto each section of pasta.

Roll each section into a cylinder and arrange the bundles in a single layer, seam side down in the casserole dish.

Spread the remaining sauce over the cannelloni, then top with more Béchamel. Be sure that all of the pasta is generously covered with the sauce, including the edges. Sprinkle the top with grated parmesan cheese and cover the dish with foil.

Bake for 15 minutes, then carefully remove the foil and bake for another 15 minutes.

As the pasta bakes it will absorb liquid and thicken the sauce. The filling is delicious and moist. Garnish with fresh basil and dig in!

Notes:

♪ I won’t tell if you use a gluten free jar sauce (wink!).

♫ Use a wine that you can/would drink. Do NOT use cooking wine!

♪♫ Don’t skip the fresh orange zest. It adds a subtle burst of amazing flavor to the finished dish!

♫♫ Homemade pasta is fabulous, but if you’re not up to the task, try to find fresh gluten free lasagna sheets such as Taste Republic. You will need about 8 lasagna sheets for this recipe. Lay them out on floured parchment and cut each sheet in half. I do not recommend using dry pasta in this recipe, as it needs to be cooked in advance in order to roll properly and will not absorb enough liquid, resulting in a soggy finished dish.

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Fajitas with Spanish Rice

Fajitas are easily adapted to the gluten free diet, since most of the ingredients are naturally gluten free! Steak, peppers and onions cooked stovetop on the griddle with a side of Spanish Rice. I served it all with gluten free corn tortillas, salsa and sliced fresh mango.

You have probably seen fajitas traditionally cooked and served in a cast iron pan like this one. They make a great presentation, coming to the table with a sizzle. But – if you don’t have one, or if like me you can’t lift cast iron pans anymore, it’s perfectly fine to use a nonstick griddle or skillet to cook this fun meal.

I mixed up my own seasoning blend for this recipe. I always have a large collection of individual spices on hand, so I can blend together just enough for a specific meal with nothing wasted. Another benefit is that I can adjust the flavors to my liking. More heat? Add more chipotle. Don’t like cumin? Just leave it out. You get the idea.

For my friends who love spicy food, you are going to want to make this meal! I loved the Spanish rice. Considering I make rice several times a week, this was a nice change from my usual preparation.

4 servings

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Ingredients:

Seasoning:

1 tsp. crushed chipotle chili flakes
1/2 tsp. cumin
1/2 tsp. paprika
1/2 tsp. oregano
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. red pepper flakes
1/2 tsp. sea salt

Fajitas:

3/4 lb. sirloin, skirt steak or flank steak, sliced thin
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
1/2 medium sweet onion, sliced thin
1/2 medium red onion, sliced thin
1 lime, half juiced and half for serving
2 tbsp. olive oil
gluten free tortillas for serving
salsa, for serving (this one is my favorite)
fresh mango, for serving (optional, my favorite!)

Preparation:

Combine the spices and mix well.

Add the sliced peppers and onions to a medium bowl with 1 tbsp. olive oil and 1 tsp. of the spice blend.

In a separate bowl, toss the beef strips with 1 tbsp. olive oil and 1 tsp. of the spice blend.

Heat a griddle or large nonstick skillet and warm the tortillas, about 30 seconds per side. Remove to a plate and keep warm.

Add the peppers and onions to the griddle and cook to crisp tender, stirring occasionally.

Push the veggies to the back of the griddle and add the meat. Cook quickly about 1 minute per side.

Toss with the peppers and onions and squeeze the juice from 1/2 lime over the top. Garnish with fresh cilantro and serve with the tortillas, lime wedges, rice and salsa.

Spanish Rice Ingredients:

1/2 cup long grain white rice
1 tbsp. olive oil
1/4 cup minced onion
2 tbsp. minced bell pepper
2 tbsp. tomato sauce
1 cup chicken broth
1 tsp. fajita seasoning (from above)

Preparation:

In a small saucepan, combine olive oil, onion and bell pepper and cook over medium low heat until the onions are translucent. Stir in the rice, tomato sauce and chicken broth. Cover and cook 15 minutes. Garnish with cilantro.

Notes ♪♫ Truth be told, I was not a fan of the store-bought gluten free tortillas. Next time I will make them myself, but that’s another blog post! Sometimes you need a shortcut, right? And this dinner was a success in every other way. 🙂

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Gluten Free Fig Squares

Another bucket list recipe, this one is bound to become a holiday favorite. It was adapted from an old family recipe and other than the fig preserves, the ingredients are pantry staples. A layer of shortbread, spread with preserves and topped with a delicious crumble, they are delightfully sticky and sweet. Everything a dessert should be.

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I used Better Batter Original Gluten Free Flour in this recipe. It is a high-quality gluten free flour that will never let you down! Shop Better Batter and use my Promo Code MGFC30 to receive 30% off your non-sale purchase!

Ingredients:

*Contains Oats – see notes

Crust

1/2 cup (1 stick) unsalted butter, softened
55 g. (1/4 cup) granulated sugar
1/4 tsp. vanilla
120 g. (1 cup) Better Batter Original Gluten Free Flour

Filling

13 oz. jar fig preserves (I used Bonne Maman) it has a gluten free label!

Topping

30 g. (1/4 cup) Better Batter Original Gluten Free Flour
3 tbsp. cold butter (keep it refrigerated)
23 g. (1/4 cup) quick cooking certified gluten free oats (omit if avoiding oats)
30 g. (1/4 cup) walnuts, coarsely ground
42 g. (1/4 cup) packed brown sugar

Preparation:

Preheat the oven to 350º. Line a 9 x 9″ square pan with parchment and mist with cooking spray.

In the bowl of a stand mixer, beat together the softened butter, sugar and vanilla with the whisk attachment.

Switch to the paddle attachment and add the flour. Beat together to form a soft dough.

Press the dough into an even layer in the lined baking pan. It will be wet and sticky, for best results use your fingertips!

Bake for 15 minutes. The center should be set and the edges lightly browned. Remove from the oven and let it rest for 5 minutes.

Spread the fig preserves over the crust.

Add the cold butter, flour and brown sugar to a small food processor or electric chopper. Pulse a few times to incorporate the butter until crumbly.

Transfer to a bowl and combine with the oats (if using) and ground walnuts. Spread the mixture evenly over the fig preserves.

Place the pan on top of another baking sheet (so the bottom doesn’t burn) and bake for 17-20 minutes. The edges should be bubbling and the top lightly browned.

Cool in the pan for at least 2 hours before slicing.

Slice into 16 squares and serve at room temperature or refrigerate if you like them chilled. They go great with a scoop of vanilla ice cream.

Store at room temperature in an airtight container for up to 2 days. They will keep a bit longer in the fridge. To freeze, place squares between sheets of waxed paper and place in a freezer safe bag or airtight container. Thaw them in the refrigerator and serve chilled.

I’m so pleased with how this came out!

Notes ♪♫ Whether or not you consume oats is a personal choice. I only use certified gluten free oats that are produced under a purity protocol in my recipes.

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Sausage Stuffed Turkey Rolls

Italian sausage, crumbled with celery and panko, all rolled up in thin sliced turkey cutlets. This was one of my favorite meals of late. A bit reminiscent of Thanksgiving dinner, minus the 20 side dishes but still nice enough to serve to guests!

For this recipe, you only need a handful of ingredients, and buying thin sliced turkey cutlets makes the prep easy. I like the 4-pack from Shady Brook Farms, available at local grocers like Stop & Shop, and Perdue also has a similar product available at Walmart.

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Ingredients

1 lb. thin sliced turkey breast cutlets (4 cutlets)
6 oz. Italian Sausage (2 links)
1 small celery stalk, minced
1/4 cup gluten free panko breadcrumbs
1 tbsp. olive oil
salt and pepper, to taste

Preparation:

Heat olive in a stainless-steel skillet and begin cooking the sausage and celery, breaking up the meat with a spatula.

Brown the meat (it does not have to be cooked through), then transfer to an electric chopper and pulse a few times to further break down the meat into small crumbles.

Return to the skillet to finish cooking. Stir in the panko breadcrumbs and set aside to cool.

Lay the turkey cutlets on a baking sheet or flat work surface.

Spread the sausage mixture over the turkey cutlets and roll them up, securing with toothpicks. Wipe the skillet clean. Add a little more olive oil and begin browning the cutlets starting with the seam side down.

Continue turning to quickly brown on all sides. Do not cook through, they will finish in the oven.

Mist a baking dish with cooking spray and preheat the oven to 375º. If you had any extra sausage stuffing, spread it in the bottom of the dish. Add the turkey rolls.

Cover with foil and bake 25 minutes or until the internal temperature reaches 160º (check with a thermometer).

Serve with a side of wild rice and Mushroom Sauce or Turkey Gravy.

Notes ♪♫ The mushroom sauce that I spooned over the turkey rolls came out so good that I thought it deserved its own post. Who knew? Get the recipe here!

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Gluten Free Mushroom Sauce

This sauce was something I threw together to accompany a weeknight meal, almost an afterthought. I am usually not one for sauces and gravies, but everyone loved this Mushroom Sauce so much, that I thought it deserved a post of its own.

The first time I made it to go with pork chops. Since then, it has proven to be wonderful ladled over poultry, steaks and meatloaf as well.

Using Greek yogurt instead of heavy cream was unexpectedly good. At first, you really taste the yogurt tang, but as the sauce rests it becomes less pronounced. It gives the sauce a smooth, velvety texture.

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Ingredients:

4 oz. button mushrooms, sliced thin
4 oz. sweet onion, small dice
1 tbsp. olive oil
1 tsp. butter
1/4 cup white wine
3/4 cup chicken broth
1 tbsp. arrowroot starch/flour
1 tbsp. butter
3 oz. plain Greek yogurt
salt and pepper to taste

Preparation:

Add 1 tbsp. olive oil and 1 tsp. butter to a small skillet. Add the onion and cook until translucent.

Add the mushrooms and stir, cooking several minutes longer or until they release their liquid. Set aside to cool.

In a separate saucepan, melt 1 tbsp. butter. Add the arrowroot flour and whisk, whisk, whisk!

Lower heat and continue cooking (don’t stop whisking!) until the roux has some color, like this.

Stream in the wine and broth, whisking constantly to keep lumps from forming. There’s our sauce taking shape!

Next stir in the mushrooms and onions.

Remove from the heat and whisk in the yogurt.

This sauce goes well with so many things. Beef, poultry, pork… I am especially proud of this next recipe for Sausage Stuffed Turkey Rolls. Paired with the Mushroom Sauce and a side of wild rice, this was a great meal. Check it out here!

Notes ♪♫ Don’t shy away from making a roux! I used to be so intimidated about doing this, but it’s easy when you use arrowroot. A beautiful, smooth roux every time!

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Gluten Free Meatloaf Ramekins

Look at these cute little ramekins! They can elevate the humblest of meals to dinner party status! Gluten Free Meatloaf Ramekins are fun to make and perfectly portioned for kids, small plates and small appetites.

You can vary the veggies in this meatloaf to suit your taste. I used onion, zucchini and bell pepper. Unlike my other meatloaf recipes, this one contains no oats. So, if you can’t have oats or are avoiding them for the time being, this one is for you!

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Servings: 4 ramekins