Gluten Free Brunswick Stew

Restaurants have long known the secret, that today’s leftovers can be reinvented into tomorrow’s soups and stews.  It eliminates waste and makes good economic sense too.  I try to follow this principle in my own kitchen by using every last bit of food so that nothing goes to waste.

Brunswick Stew was always a restaurant favorite of mine.  This thick, spicy stew is the ideal way to use up leftovers.  So, whenever I make pulled pork, I put aside some of the meat to make this easy stew.  I add chicken as well, and the rest of the ingredients are pantry staples.

I’m excited to tell you that no oddball ingredients were needed to make Brunswick Stew gluten free.  Of course, when dining out always check with the kitchen to be sure it is safe to order.  At home, you know what to do.  Check labels when using canned products, condiments and seasonings.

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Ingredients:

 Preparation:

Shred 3 cups total of leftover pulled pork and/or chicken.  I used 2 cups of leftover pulled pork and 1 cup cooked chicken (meat from one leg quarter).  Look it over carefully to be sure there are no bones.  I also removed most of the visible fat.

In a 4 qt. nonstick soup pot, heat olive oil and butter until melted.  Add the diced onion and cook until translucent.

Make a space in the center of the pan and add the tomato paste.

Let it toast for a minute then add the stock, tomatoes, BBQ Sauce, brown sugar, Worcestershire sauce and seasonings.

Finally add the fire roasted corn and stir everything together.

Keep it on a low simmer until all ingredients are heated through, about 20 minutes.  Remember, most of the ingredients are already cooked, so we are warming it up and giving the flavors a chance to meld together.  Like all soups and stews, this one is even better the next day!

Notes ♪♫ As you add the ingredients be sure to taste for seasoning.  If you held back on the pepper flakes and BBQ Seasoning, you could add a bit more for those who like it spicy.  If you prefer a sweeter taste add another tsp. of brown sugar.

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Gluten Free Italian Veal Cutlets

For a special Sunday Dinner, make your family a nice platter of Italian Veal Cutlets.  This was one of my dad’s favorite meals, I especially remember how he loved to order a veal cutlet sandwich at one of the local restaurants.  So be sure to make enough for dinner and leftovers for sandwiches the next day!

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I am fortunate to live in an Italian neighborhood where we can find thin sliced veal cutlets at the market.  At today’s prices, it’s a splurge but if you are making a nice dinner for two you can get away with less than a pound.  Serve with gluten free pasta and extra marinara sauce.

Ingredients:

Preparation:

Set up 3 breading trays (or use plates), one with rice flour, one with beaten egg and one with breadcrumbs.  Preheat the oven to 350º.

Heat a large nonstick skillet with several tablespoons of olive oil.  Keep the heat on medium low.  Working quickly, dredge each piece of veal in the flour, then dip in the egg mixture.  Shake off the excess egg and dredge in the breadcrumbs.  As you finish coating each piece add it to the skillet.  Cook 2 minutes per side until nicely browned, then transfer to a baking sheet.  Continue with the remaining slices, adding more olive oil to the pan as needed.  The cutlets do not have to be cooked through at this point, they will finish in the oven.

Ladle marinara over each slice and top with grated cheese, as much as you like.

Place in the oven for 15-20 minutes, just enough to melt the cheese.

That’s it.  Not complicated at all.  Serve with a nice plate of pasta and some good gluten free bread to soak up the sauce and you’ve got a fine meal on the table in under an hour (they’ll think you’ve been cooking all day though).

Notes ♪♫ Veal cutlets need to be sliced very thin.  If you can’t get them this way at the store you will need to place the meat between 2 sheets of plastic wrap and pound to 1/4″ thickness with a meat mallet.  If veal is not in the budget, you will be happy to know you can also make this recipe with chicken!

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Easy Marinara Sauce

Why can’t restaurants make a good marinara sauce?  I’m often so disappointed when ordering a simple pasta dish.  It’s the sauce.  You know that bland watery tomato sauce straight out of the can with no seasoning?  Honestly, sometimes I want to walk into the kitchen and show them how to do it!

Well, maybe I’ll just show you, dear readers, that it’s not difficult to make a marinara sauce at home.  Do you really need certified San Marzano DOP dell’agro Sarnese Nocerino tomatoes?  Ok yes, they are out of this world good, but if you’re on a budget it is perfectly fine to start with any canned plum tomatoes or sauce, you just have to jazz it up!

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I confess, to this day I still prefer Hunts Sauce for my marinara because that’s what my mother used, and it brings back such memories of our Italian Sunday dinners growing up.  If you do decide to splurge on real Certified San Marzano tomatoes, I recommend you shop around.  I paid $6.99 a can at my grocery store but later found them online for less!

Before we get started with the recipe, I will tell you that this is not the purist version of marinara sauce.  Yes, I am 100% Italian, and I add onions (gasp) and sugar to my marinara.  It’s the way I make it, and everyone loves it.   Try it, you’ll see!  So much better than jar sauce and in case you were wondering, marinara sauce is gluten free when you make it yourself and there are no mystery ingredients!

Start with whole peeled tomatoes if you like it chunky, or plain tomato sauce if you prefer a smooth sauce with no seeds.  You can use a combination of the two.

Ingredients:

Preparation:

Add 2 tbsp. olive oil to a nonstick deep skillet or Sauteuse and heat over medium low (do not use a saucepan, you want something with a wide surface that will allow the sauce to reduce).  Add the onions and cook for several minutes, stirring frequently until they are fragrant and translucent.  Add the garlic and cook for another 30 seconds, be careful not to let it burn.

Next add the tomato paste.  Using paste gives the sauce body and makes it less watery.  Make a space in the center of the pan and drop it in, then let it toast for a minute before stirring it into the onions and garlic.

Now add the sauce and/or whole peeled tomatoes (break them up with your hands first), brown sugar, pepper, basil and oregano.  I do not add sugar to a meat sauce, but for a marinara I love just a tablespoon of sugar or brown sugar per large can of tomatoes.

Stir it up, cover and simmer on low for about 30 minutes, stirring occasionally.  A simmer mat is great for maintaining a low, gentle simmer and you don’t have to worry about burning your sauce.

When finished, remove the lid and let the sauce sit for 15 minutes.

Now that you know how to make a good marinara sauce, what restaurant favorite will you have for dinner tonight?  How about Spaghetti and Meatballs?  Chicken and shells?  With a great marinara recipe, you can recreate all those great meals right at home!

For some other great sauces, check out my Harvest Pasta Sauce, Traditional Bolognese Sauce, and Mushroom Cream Sauce!

Notes ♪♫ Fun fact, my mother would put a whole onion into her sauce, then remove it before serving “so no one would know”!  She made a huge pot of sauce every month then froze it in portions for Sunday dinner.  I still remember that big Farberware pot on the stove.  I always said my mother’s sauce was better the week after she made it, so go ahead and make a double or triple recipe to always have some on hand!  You can freeze marinara sauce for 6 months.  

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Gluten Free Pumpkin Applesauce Muffins

Are you team pumpkin or team apple?  With these Pumpkin Applesauce Muffins, there’s no need to take sides!  You get the best of both fall flavors in every bite!

Think all gluten free baked goods are dry and crumbly?  Wait until you bite into one of these muffins, they are super moist and delicious.  What’s more, no one will guess that they are gluten free!

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Ingredients:

Dry ingredients

Wet ingredients

Get 30% off full price at Better Batter with code MGFC30

Preparation:

Whisk the dry ingredients together in one bowl.  In another bowl, whisk together all the wet ingredients.

Stir the dry ingredients into the wet, until all of the flour is moistened.  Cover and let the batter rest for 20 minutes while you preheat the oven to 350º.

Mist the muffin tin with cooking spray and spoon the batter into the 12 cups.

Use a small spatula to smooth out the tops, this will give the muffins a nice dome.

Bake for 30 minutes.  Test with a toothpick, it should come out dry.

Cool in the pan for 15 minutes then place on a rack until completely cooled before storing, about 2 hours.

Muffins will keep at room temperature for a day or two.  Reheat them in the microwave for 30 seconds.  I like to wrap leftovers individually and freeze them for a quick breakfast or snack.

Notes ♪♫ Don’t skip the 20-minute resting time.  This important step allows the flour to hydrate so that there will be no gritty texture in the finished muffin.  This is a great tip for gluten free baking in general, and will give better results for your breads, muffins and cakes.

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Everyday Gluten Free Dinner Rolls with Better Batter

My gluten free friends all know the feeling.  You go to a restaurant, and they tell you they have gluten free dinner rolls, and you are SO happy!  Then they bring you a little hockey puck that tastes like cardboard, and charge extra for it!

Well, forget about that!  Instead, make the BEST tasting dinner rolls, right at home with the Artisan Flour Blend from Better Batter.  This recipe makes great dinner rolls, breakfast rolls and sliders too!  Or make them larger for hamburger or hotdog buns.

Credit for this recipe goes to Chef Patrick Auger, who is the creator of the Artisan Flour Blend.  He is a shining star in the gluten free community, well known for both product and recipe development!

The original recipe appeared on the Better Batter website in 2017.  Follow Chef Patrick on Facebook Gluten Free Baker and Instagram, Professional Allergy Baker.

And don’t forget, when you order the Artisan Flour Blend from the Better Batter website, be sure to use my Promo Code MGFC30 at checkout for 30% off full price!  All of their products are of the highest quality and will make a dramatic difference in your gluten free baking, I know it did mine!

Ingredients:

Preparation:

In the bowl of a stand mixer, whisk together the warm water, yeast, honey and canola oil.  Let it sit for 10 minutes.

Add the flour and salt to the wet ingredients, switch to the paddle attachment and mix for 6-8 minutes.

Turn the dough onto a floured cutting board, cover with plastic wrap and let it rest 20 minutes (this is a good practice for any gluten free recipe, but absolutely necessary if you are using the Artisan Flour Blend).

Now you are ready to form the rolls.  Here are some guidelines for different size rolls.  Your total dough weight will be around 1150 g.

For large hamburger buns, divide the dough into 6 pieces, about 190 g. each.

***

For medium rolls (pictured), divide the dough into 12 pieces, about 95 g. each.
***

For sliders, divide the dough into 15-16 pieces, about 75 g. each.

***

Using your palm, roll each piece of dough on a floured cutting board to form a ball, and place on a baking sheet or use a bun pan like I did.  For large buns press the tops down to flatten slightly.

Cover the rolls with a damp towel while you preheat the oven to 450º.  Let the oven heat up for about 20 minutes, giving the rolls a chance to almost double in size.

To bake, remove the towel and place baking pan the center of the oven.  Throw 4 ice cubes onto the bottom of the oven, close the door and immediately turn the oven down to 375 degrees.

For large rolls (6), bake for 8 minutes, then throw in four more ice cubes and bake for another 20 minutes.

LARGE ROLLS

For medium rolls (12), bake for 7 minutes, add 4 more ice cubes and bake for another 18 minutes.

MEDIUM ROLLS

For sliders (16), bake for 6 minutes, add 4 more ice cubes and bake for another 16 minutes.

SLIDERS

When done, the internal temperature should reach 205º, if you’re not sure, check with a thermometer!

For a nice shine, try brushing the tops of the buns with melted butter as soon as they come out of the oven.

Cool to room temperature and store on the counter for up to 1 day, then freeze leftovers.

Look at that crumb!  They taste and smell like real bread and won’t fall apart in your hands like the rolls you get at a restaurant.  The recipe is easy enough for beginners too!

Notes ♪♫ If you only take away one tip from this post, let it be to always weigh your flour (use a scale!).  I do use measuring cups for liquids and measuring spoons for anything 1 tbsp. or less.  But for the flour, a scale is a must!

This recipe was adapted from “Perfect Artisan Baker’s Blend (Gum/Rice Free) Everyday Rolls”, created by Chef Patrick Auger, and published on the Better Batter website in 2017.  Many thanks to Naomi at Better Batter and to Chef Patrick who graciously gave me permission to share the recipe with my readers.

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Sea Scallops with Cauliflower Mash

Sometimes you need a meal that’s easy on the carbs.  That’s what I’ve made tonight with this simply prepared dish of Sea Scallops served over Cauliflower Mash.  Truth be told, I had something like this at a restaurant years ago, and it has been on my recipe bucket list to make at home.  Gluten free and grain free, it’s a guiltless indulgence.

These days, cauliflower mash is easy to make, thanks to riced cauliflower being widely available in both the produce and freezer section of most grocery stores.  You can grate your own or take a shortcut like I did!  I make cauliflower mash just as I would make mashed potatoes- steam them, then puree with lots of butter, milk or cream, salt, pepper, and chives.  You can add cheese if you like, or sour cream.

So, what did I do to make this dish gluten free?  Nothing.  That’s right, 100% of the ingredients were already gluten free, including that balsamic glaze you see in the photo, which has a gluten free label.

2 Servings

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Ingredients:

  • 1/2 lb. sea scallops
  • 12 oz. riced cauliflower
  • 3 tbsp. butter, divided
  • 1/4 cup cream or milk
  • salt and pepper to taste
  • 1/2 tsp. garlic granules
  • 1/2 tsp. shallot/chive seasoning
  • Balsamic glaze
  • fresh chives for garnish

Preparation:

Rinse the cauliflower and steam for 15-20 minutes, until softened.

Add 2 tbsp. butter, milk or cream, generous amount of salt and pepper, garlic granules and shallot/chive seasoning.

Puree with a stick blender and cover to keep warm.

Heat a small skillet with the remaining 1 tbsp. butter.  Pat the scallops dry and add them to the pan.  Cook 3 minutes per side, just enough to get a little color.

To serve, spread the cauliflower mash on the bottom of the plate and top with scallops.  Drizzle with balsamic glaze and garnish with fresh chives.  I added a side of green beans.

Notes ♪♫ If your scallops are frozen, be sure to defrost them completely before cooking to remove excess liquid.  For both fresh and frozen, be sure to pat dry with paper towel before cooking.  Start with a hot pan, add the butter and then place your scallops in the pan leaving space in between so that when they do release liquid it has room to evaporate.

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Gluten Free Pumpkin Vanilla Waffles

Today there are so many gluten-free pancake mixes out there, and it’s a treat to make a quick batch of pancakes or waffles, without the gluten!  I’m always trying to be creative and will often use a pancake mix as a base to which I can add layers of flavor and texture!  This fall inspired waffle has almond flour and flax for protein and fiber, coconut flour for sweetness, as well as pumpkin, banana and yogurt for moisture.  The waffles are dense and hearty, a filling breakfast.  One is enough for me, so I make a batch of 8 and freeze the leftovers.  So easy to pop into the toaster for a quick breakfast!

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While we all have our favorite brands, I love the Pancake Mix from Better Batter.  Try it and use my Promo Code MGFC30 for 30% off your non-sale purchase!

Ingredients:

Dry ingredients:

  • 1-1/2 cups (8 oz.) gluten free pancake mix (I used Better Batter)
  • 1/4 cup flaxseed meal
  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup tapioca flour/starch
  • 1/4 tsp. nutmeg
  • 1/8 tsp. cardamom
  • 1/2 tsp. baking powder
  • 1 packet of stevia

Wet ingredients:

  • 1/2 ripe banana, mashed
  • 2 tbsp. canola oil
  • 1 egg
  • 5 oz. vanilla Greek yogurt
  • 3/4 cup pumpkin puree
  • 1 tsp. vanilla extract
  • 1-3/4 cups 1% milk
  • cooking spray

Preparation:

Whisk together the dry ingredients in one bowl, and the wet ingredients in another.  Combine the wet and dry ingredients and stir together with a batter whisk until completely moistened.  At first it may appear that the batter is too thin, but it will thicken as the flax absorbs the liquid.  Let the batter rest 10 minutes while you preheat the waffle iron to 350º.

The recipe makes 8 waffles.  If you want to be very particular, you can weigh the batter and divide it in half so your waffles will all be uniform in size.  Coat the waffle iron with cooking spray and spread the batter evenly, using a spatula to get into the corners.  Close lid and cook for 6 minutes.

Remove the waffles and repeat with the remaining batter.  You can enjoy them immediately or cool on a rack to refrigerate or freeze for later.

My favorite way to serve waffles is topped with candied walnuts, just a drizzle of maple syrup and a side of fresh fruit!

Notes ♪♫ Whether you are making pancakes or waffles, remember that gluten free batter takes longer to cook!  For this recipe, the batter is extra dense, so I recommend a full 6 minutes per batch at 350º for a soft waffle, longer for crispy.  You can reheat them in the microwave if you like them soft or use the toaster to crisp them up.  I like to reheat mine in my air fryer, for 4 minutes at 400º.

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Gluten Free Applesauce Pancakes

Like many of my “use it up” recipes, this one came about when I had a jar of applesauce in the fridge that I didn’t want to go to waste.  So, this is what I made one morning, and I enjoyed the pancakes so much that they now have a permanent place my breakfast rotation.  Even the gluten eaters will gobble these pancakes up!

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Using a gluten free pancake mix makes this recipe a snap and no oddball ingredients to purchase!  I love Better Batter Pancake Mix, and you will too.  It’s a great value and a mix you will use all the time.

Remember, when you shop on the Better Batter website, use my code MGFC30 to get 30% off any non-sale item!

Ingredients:

  • 150 g. Better Batter Pancake Mix
  • 1 tsp. cinnamon
  • 1 large egg
  • 1 tbsp. canola oil
  • 3/4 cup unsweetened applesauce
  • 1 tbsp. brown sugar (or sugar substitute)
  • 2/3 cup milk (I used 2%)
  • butter for the griddle

Preparation:

Whisk together the pancake mix and cinnamon.  In another bowl, beat the egg, oil, applesauce, sugar and milk.  Combine the wet and dry ingredients with a batter whisk.  Let batter rest for 5 minutes while you preheat the griddle on medium low.

Coat the griddle with butter and spoon the batter in circles, about 1/3 cup each.  Cook for 4-5 minutes per side.  They are ready to turn when the tops begin to bubble.  Continue with the rest of the batter, adding more butter to the griddle each time.

Remember, gluten free pancakes take longer to cook!  You can poke the center with a toothpick to be sure they are cooked through.

Transfer the cooked pancakes to a cooling rack (or right onto your plate!).  I usually make enough to freeze so they will get individually wrapped in plastic wrap and stored in freezer safe bags.

You can reheat them on the griddle, microwave or toaster.

I served them with a side of sautéed apples, a sprinkle of nuts and real maple syrup.

Notes ♪♫ It’s apple season and this recipe is a great way to start things off!  Check out all my apple recipes here —-> Best Gluten Free Apple Recipes!

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Roasted Sweet Potato and Brussels Sprouts

Eat your vegetables!  They are healthy, delicious and naturally gluten free.  Roasting is my favorite way to cook veggies, and a little bacon adds a pop of flavor to well, anything. 🙂  The nuts and seeds give it great texture and crunch.

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Ingredients:

  • 1 large, sweet potato, peeled and diced
  • 1/2 bag frozen halved Brussels sprouts
  • 1/2 small red onion, peeled and diced
  • 3 tbsp. olive or canola oil (or oil of your choice)
  • salt and pepper to taste
  • 1 strip hickory smoked bacon, diced
  • 3 tbsp. chopped almonds, pecans, pumpkin seeds

Preparation:

Preheat the oven to 425º.

Peel and dice the sweet potato, place in a microwave safe bowl with 1 tbsp. water and microwave for 10 minutes.  Carefully remove the bowl (it will be hot) and set aside to cool.

Combine the brussels sprouts, red onion, and bacon in a 9″ nonstick baking pan or parchment lined sheet pan.

Stir in the cooled potatoes and toss with oil, salt and pepper.  Top with the nuts and seeds and make sure everything is spread in an even layer.

Roast for 25-30 minutes, stirring every 10 minutes.  Finish under the broiler for 2-3 minutes to get a little color on the Brussels sprouts.

Notes ♪♫ For convenience and speed, I precooked the sweet potato in the microwave and used frozen brussels sprouts.  If using raw potato and fresh Brussels sprouts, allow 45 minutes for baking.

Originally published 09/28/2018            Updated 08/26/2023

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Gluten Free Macaroni and Beans

I’ve been making this fast and easy peasant dish for over 30 years.  Long before I knew I had Celiac!  After my diagnosis, I quickly realized that the pasta was the only ingredient that had to be changed to make this meal gluten free!

This meal satisfies my craving for comfort food with a minimal amount of fuss.  I serve it right in the pan for easy cleanup.

The recipe is not difficult, and you probably have most of the ingredients in your pantry!  Here’s what you will need…

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Ingredients:

Preparation:

Render the pancetta or bacon in a deep skillet.  Add a little olive oil, along with the celery.  Cook for 3 minutes then add the garlic.  Cook for 1 minute more, stirring frequently.

Make a space in the center of the skillet and drop in the tomato paste.  Toast it for just a minute, then stir in the drained beans and diced tomatoes, with all of their juices.

Sprinkle with Italian seasoning and fresh ground pepper to taste, then cover and simmer on low for 15 minutes.

Cook pasta according to package directions.

Drain the pasta and add it right into the skillet.  It’s peasant food, you don’t need a serving dish!  Toss well and garnish with a drizzle of olive oil and some chopped fresh herbs.

Serve with grated cheese and a glass of wine.

Notes ♪♫ Is pancetta a part of your gluten free pantry?  I buy the 4 oz. packages of diced uncured pancetta and store them in the freezer.  It adds just the right amount of salt and flavor to dishes like this one!

Originally published July 19, 2022                      Updated August 8, 2023

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