celiac – My Gluten Free Cucina

Gluten Free Hibachi Style Chicken with Fried Rice

Never underestimate a woman and her skillet. This hibachi inspired dinner is SO good and has all the best flavors of a delicious meal at a hibachi restaurant without the big price tag, or the gluten!

No, you do NOT need a table sized hibachi grill in your kitchen to make this Japanese style meal at home (wouldn’t that be fun though?). A double burner griddle, large skillet or sauté pan will do the trick.

4 servings

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Ingredients:

12 oz. boneless chicken breast
4 cups mixed vegetables such as peas, carrots, onions, celery, mushrooms
olive oil
toasted sesame oil
4 tbsp. Tamari, divided
1/4 cup gluten free chicken broth
1/4 tsp. powdered ginger
1/4 tsp. garlic powder
1 tsp. cornstarch
1/2 tsp. toasted sesame seeds, for garnish
sliced scallions or chives, for garnish

For the rice

3/4 cup long grain white or brown rice
1-½ cups water
1/4 tsp. salt

For the egg

1 egg + 1 tbsp. water
cooking spray

Sake optional 😉

Preparation:

Cook the rice according to package directions, either stove top or in a rice cooker. You can do this ahead of time, in fact it will be better if you make the rice a day ahead and refrigerate.

Next, prep your ingredients. Whisk together the chicken broth, garlic powder, ginger powder and cornstarch. Dice the chicken into 1″ cubes and toss with 1 tbsp. tamari and 1 tsp. sesame oil. Cut the vegetables into small dice (if using frozen vegetables, thaw them while you make the rest of the dish). Slice scallions or chives on the diagonal for garnish.

Coat a large sauté pan or nonstick skillet with cooking spray over medium low heat. Scramble the egg, chop into small pieces and set aside.

Add 1 tbsp. olive oil and 1 tsp. sesame oil to the pan. Add the diced chicken and begin browning.

Turn to finish cooking through.

Transfer the chicken to a bowl and keep warm. Add the veggies to the same pan with 1 tsp. sesame oil and 1 tbsp. tamari.

When the veggies are crisp tender add back the chicken. Pour in the chicken broth mixture, stirring and tossing to combine until the liquid thickens.

Finally, add the cooked rice to the pan with the egg. Finish with 1 tbsp. tamari and 1 tsp. sesame oil and stir to heat through. Garnish with the toasted sesame seeds and sliced scallions or chives.

Notes ♪♫

♪ Sake is a traditional accompaniment to dining at a hibachi restaurant, but is it gluten free? For a full run down of which brands of Sake are gluten free please refer to this article from Beyond Celiac.

♫ If you are on a low sodium diet, consider substituting coconut aminos for the tamari in this recipe. A soy free alternative to soy sauce, coconut aminos are made with coconut tree sap and salt. A savory seasoning with a salty, umami flavor profile it contains far less sodium than gluten free soy sauce or tamari.

Originally posted 10/27/2022 Updated 08/17/2026

Compound Butter (beurre composé)

What is compound butter?

Compound Butter, a/k/a Beurre Composé, sounds pretty fancy, doesn’t it? Like something you would need a culinary degree to make. Fortunately though, that’s not the case. In fact, compound butter is simply butter that has been softened and blended with other ingredients. Phew!

Now that the secret’s out, I’ll show you two of my favorite compound butter variations that I make at home, one for summertime when fresh herbs are growing in the garden and another for winter made with dried herbs. You can try different combinations of herbs and seasonings to make it your own!

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Herbed Compound Butter

When summer days are here and you have fresh herbs from the garden, this easy compound butter comes together in minutes. A simple classic to melt over a steak or veggies. I also love it for cooking scrambled eggs and omelets.

Ingredients:

4 tbsp. softened unsalted butter (1/2 stick)
1 tbsp. minced fresh herbs (I used parsley, chives, sage, thyme)
pinch of sea salt (optional, omit for low sodium diets)

Use your favorite herbs here, whatever you like to grow. Or maybe you get them at the farmer’s market or grocery store. Just chop the herbs into fine mince and mash them into the butter using a fork, or a mortar and pestle. Finish with a pinch of sea salt.

You can refrigerate it just like this or roll the butter into a cylinder shape with parchment paper and refrigerate. When it firms up, slice it into rounds and store in an airtight container.

This butter keeps well in the refrigerator, but I promise you it will disappear quickly!

Garlic Compound Butter

This is the one to make during the winter months, using garlic and dried herbs. A wonderful spread that is perfect for making garlic bread or for basting vegetables and potatoes. It can be a nice homemade touch for your holiday breadbasket. Try serving it in mini ramekins, where each guest gets their own little pat of garlic butter (those who are gluten free will really appreciate this!).

Ingredients:

1 large clove of garlic, peeled
2 tsp. olive oil
4 tbsp. (1/2 stick) unsalted butter at room temperature
1/4 tsp. dried herbs, use your favorites
1/8 tsp. oregano
pinch of crushed fennel seed (optional)
pinch of sea salt (optional)

Heat the olive oil in a small heavy skillet over lowest heat. Cook the garlic until it is soft and just beginning to brown.

Remove the garlic and mash it with 1/2 tsp. of the olive oil. You can use a mortar and pestle, a fork or the back of a spoon.

Combine the garlic mash with the softened butter and remaining ingredients. I like to use a Tuscan style seasoning blend along with a tiny bit or oregano and fennel.

Mix well to incorporate and let it stand for several hours at room temperature, then place it in an airtight container and refrigerate (or freeze) until ready to use.

Notes ♪♫ Compound Butter can be as simple or as fancy as you want. Always start with a good quality grass fed butter. Make it gourmet with grated truffles or minimalist with herbs from your garden. Sea salt can be added to suit your taste or omitted for low sodium diets.

Originally posted 10/14/2019 Updated 6/30/2026

Gluten Free Sourdough Poppyseed Rolls

Baking with sourdough has really upped my gluten free bread game. The long, slow rise really develops the flavor of the dough in a way that commercial yeast alone cannot accomplish. It makes such a difference in the taste and texture of the finished loaf or rolls.

This recipe is for all the gluten free sourdough bakers who like to mix up your own flour blends! I enjoy experimenting with different flour combinations and was really happy with this bake! The dough was easy to work with and the rolls tasted great.

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Ingredients:

250 g. fully active sourdough starter
300 g. warm water
15 g. milk
30 g. canola oil
65 g. non-fat dry milk powder
70 g. tapioca starch
80 g. arrowroot flour/starch
75 g. brown rice flour
65 g. white rice flour
80 g. sorghum flour
15 g. potato starch
10 g. xanthan gum
1/8 tsp. instant yeast (optional, if your starter is a little
5 g. salt sluggish)
1 egg, or milk, or water (optional, to help the seeds adhere)
poppyseeds for topping
coarse salt, optional

Preparation:

Note-> You will need a fully active sourdough starter for this recipe. You can read about my gluten free sourdough starter Sophie, in this post!

Combine the wet ingredients, starter through canola oil, in the bowl of a stand mixer. In another bowl, whisk together the dry ingredients, dry milk powder through instant yeast. Add the dry ingredients to the mixer bowl with the paddle attachment and beat on low speed for 5 minutes to form a smooth, sticky dough.

Gather the dough together in the mixer bowl, cover and let it rest for 20 minutes.

Transfer the dough into an oiled bowl and smooth the top with a wet spatula. Cover with plastic wrap and refrigerate overnight, up to 15 hours.

I usually make small rolls for my lunch sandwiches, so I divided my dough into 13 rolls that weighed about 2½ oz. each. You could do 2 oz. each for dinner rolls or sliders. For hamburger buns, 3-4 oz. is a good size.

Sprinkle a cutting board with flour and working with one piece at a time, roll the dough between your palms into a round. Place it on a lightly floured cutting board and rotate it in a circular motion to form a smooth round shape. Finally, use your palm to flatten it to about 3/4″ thick.

Continue with the rest of the dough, arranging your shaped rolls on a parchment lined baking sheet (use 2 sheets if needed).

Cover the rolls and let them rest for 30 minutes while you preheat the oven to 475º. Score the top of each roll.

Just before baking, brush the rolls with milk, or spray with water (you can also use an egg wash). Sprinkle the rolls with poppy seeds and coarse salt (optional).

Place the pans on the center rack and throw a few ice cubes into the bottom of the oven. Bake for 5 minutes, then lower the oven temperature to 375º.

Continue baking 15 minutes longer, or until the internal temperature of the rolls reaches 210º (check with a thermometer).

Cool in the pan for 15 minutes then transfer to a rack. Allow the rolls to cool completely before slicing.

For best texture, I let mine cool to room temperature then stored them on the counter in a plastic bag overnight. In the morning, I sliced them and wrapped each roll individually in plastic wrap. I left a few out for lunch and the rest went into a freezer safe bag. Freezing is recommended if you are not going to eat them immediately.

Here’s the crumb shot. The rolls don’t need to be toasted, but they are great either way. Just the right size for me.

Notes ♪ Baking times given are for 2.5 oz. rolls. If you make yours smaller or larger you will need to adjust accordingly. Remember, the internal temperature should reach 210º, check- don’t guess, use a thermometer!

Notes ♫ For instructions on how to make a gluten free sourdough starter, read this post and meet my sourdough starter Sophie!

Notes ♪♫ For rice flour, always use a superfine grind. I like the Superfine White Rice Flour from Authentic Foods, available on Amazon.

Notes ♫♫ Check out this cute little Kaiser Cutter tool, from Ateco! My favorite Chef friend, Patrick Auger told me about it!

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Gluten Free Bruschetta Cod

If you are a seafood lover like me, you’re going to want to try this light and easy dish. Great for Seafood Friday and fast enough to prepare when you get home from work.

For those who celebrate La Vigilia (The Feast of Seven Fishes) for Christmas Eve, this would be a great addition to your menu.

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The recipe is easy and straightforward; made with common ingredients. Fresh tomatoes and basil are a must here (don’t use canned!). If you grow your own or can get them from a farmer’s market that would be great. But for everyone else, plum tomatoes from the grocery store are the best choice.

Try to choose portions of fish that are all the same size and thickness, so that they all finish cooking at the same. For end pieces, tuck the thin side underneath to keep it moist.

Dinner for two (recipe can be doubled or tripled)

Ingredients:

2 thick cut pieces of cod (about 6 oz. each)
2 plum tomatoes
2 tbsp. olive oil, divided
1/2 tbsp. balsamic vinegar
fresh ground pepper
pinch of sea salt
2 tbsp. gluten free Italian breadcrumbs
fresh basil leaves 🍃

Preparation:

Cut the tomatoes into small dice, discarding the core and as many seeds as possible.

Place the diced tomatoes in a small bowl, and toss with 1 tbsp. olive oil, the balsamic vinegar, sea salt and ground pepper. Cut one large basil leaf into thin strips (chiffonade) and stir into the tomatoes. Let the mixture stand for about 30 minutes at room temperature.

Preheat the oven to 350º. Coat a baking dish with cooking spray and arrange the cod with space in between. Drizzle with the remaining olive oil and a pinch of sea salt.

Top each piece of fish with 1 tbsp. of breadcrumbs, then divide the diced tomatoes evenly over each piece.

Bake for 25 minutes. That’s it! Plate with a garnish of fresh basil leaves.

I served my Bruschetta Cod over risotto, and it was SO delicious. If you don’t know how to make risotto, jump over to this post where I explain it step-by-step.

Notes ♪♫ Bruschetta Cod is not only healthy, but you can be assured the fish will be moist and juicy when prepared this way. I hope you try this extra special dinner!

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Gluten Free Sourdough Pain d’Epi (Wheatstalk Bread)

When I began baking with gluten free sourdough a couple of years ago, I couldn’t imagine all the things that I would make with my starter “Sophie“. I started out with the usual rolls and loaves, made pancakes with discard, and even a quick bread.

Then one day, I decided to step out of my comfort zone with this beautiful Gluten Free Pain d’Epi, also known as Wheat Stalk Bread (I know, ironic).

Of all the bucket list recipes I had to try once I got my gluten free sourdough starter established (read about it here), this one was at the top of the list.

This was my first time making a gluten free version of Pain d’Epi and it was SO good. The most important thing you need to know about this recipe is that your starter needs to be fully active, discard will not work. That means there is some forethought involved, you will need to plan ahead depending on how long it takes for your starter to get up to full speed. Also take into account the overnight proof, and you will likely need at least 2 days of (mostly hands off) time for preparation.

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The Flour

For the flour, I used the Artisan Flour Blend from Better Batter and as usual it did not disappoint. The flavor was fantastic, and the bread was perfect for dipping. You can absolutely use their Gluten Free Bread Flour, if you prefer a white bread. Or use 100g of each, I love doing that!

Ingredients:

200g Better Batter Artisan Flour Blend or Bread Flour about 1-1/2 cups
4g salt, about 1 tsp.
200g warm water, about 1 cup
70g active GF sourdough starter, about 1/4 cup
8g olive oil, about 1 tbsp.
10g honey, about 1 tbsp.
more olive oil for brushing
coarse salt, for topping

Preparation:

Combine the flour and salt and whisk well. Add the starter, honey and olive oil to the bowl of a stand mixer with the paddle attachment. Gradually add the flour mixture with the warm water. Increase the speed and knead for 5 minutes to form a soft, supple dough.

Transfer the dough to an oiled bowl, cover with plastic wrap and proof in a warm place for 4 hours. I used my proofing box.

Here is the risen dough. Place it in the refrigerator overnight to really develop the flavor.

The next morning, bring to room temperature. You can see how nicely the dough has puffed up, and there are lots of happy air bubbles!

It smells so good already!

Preheat the oven to 425º while you shape the dough.

First, transfer the dough to a floured cutting board and gently roll and shape it into a long thin baguette, about 15″ x 2″. Don’t apply pressure, you want to deflate as few of the air bubbles as possible.

Line a baking sheet with parchment paper and sprinkle cornmeal down the center where you will lay out the loaf.

To create the wheat stalk pattern, use scissors to snip the loaf every few inches (cutting about ¾ of the way through), and as you snip each section, pull it over to one side, alternating left and right.

Now brush the loaf with olive oil and sprinkle with coarse salt. I infused my olive oil with garlic and rosemary, and the aroma as it baked was wonderful.

Bake for 30 minutes on the middle rack. The internal temperature should read 210º. Cool in the pan for 10 minutes.

I love the smell of freshly baked bread filling my kitchen and was so pleased with how this loaf came out.

I recommend you allow the bread to cool for at least 4 hours before slicing, so the center won’t be gummy. Trust me, you will have a hard time waiting!

You can cut it into slices or just tear off a section and dip it in olive oil. I made up a dipping oil with Tuscan seasoning, fresh garlic and rosemary.

This bread is best eaten the day it is baked. Leftovers can be refreshed in the microwave or toasted. Store at room temperature up to 1 day and freeze any remaining.

Notes ♪♫ A sourdough starter will take your gluten free baking to the next level with results you never dreamed possible. Read about my sourdough starter Sophie here.

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Gluten Free Veal Osso Buco

Osso Buco is a classic Italian dish of Milanese origin. Traditionally made with veal shanks, slowly braised in an aromatic wine sauce, it is the perfect dish for a Sunday afternoon. Serve it over risotto, polenta or pasta for a 5-star meal. This would be an amazing dinner for 2, that will really impress your special someone! Or, you can double or triple the recipe for a dinner party.

Dinner for 2

Ingredients:

2 veal shanks
1/4 cup gluten free flour
1/4 cup olive oil
1/2 sweet onion, diced
2 celery stalks, diced
2 small carrots, diced
3 garlic cloves, minced
1/2 cup red wine
1-1/2 cups beef stock
1 can (14.5 oz.) diced tomatoes
fresh rosemary, thyme and bay leaf
salt and pepper, to taste
Italian parsley for garnish

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Preparation:

Preheat the oven to 325º.

Pat the veal shanks dry with paper towels. Tie them with twine, then sprinkle both sides with salt and pepper.

Add the flour to a bowl or breading tray. Dredge the veal shanks to coat both sides with the flour.

Heat olive oil in an ovenproof deep skillet with cover. I used a stainless-steel everyday pan. Brown the veal shanks on both sides then remove to a plate.

Next add the carrots, celery, onion and garlic to the skillet with salt and pepper to taste. Stir frequently for 2-3 minutes.

Add the wine, stir well and simmer a few minutes, to let some of the alcohol evaporate.

Finally, add the beef stock and tomatoes to the skillet and nestle the veal shanks in the center. Top with the fresh herbs.

Cover and place in the oven for 2 ½ hours.

To serve, transfer the veal shanks to dinner size bowls, one shank per person and keep warm. Remove the herbs from the skillet and puree the veggies into a sauce. Simmer with the cover off to thicken.

Spoon sauce over the veal shanks and garnish with Italian parsley.

I served mine with Taste Republic Gluten Free Tortellini and this dinner was amazing! You can serve the veal with regular pasta or risotto and don’t forget to bring grated cheese to the table.

Notes ♪♫ This is another great Italian recipe that is easily converted to gluten free. The only ingredient that I had to change was the flour. Use any gluten free all-purpose flour, or a single grain flour like a fine grain rice flour. Check labels on prepared ingredients, like beef stock. I used Swansons, my favorite brand as far as flavor and their beef stock is gluten free.

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Gluten Free Italian Torpedo Rolls

I’m pretty excited about these Italian Torpedo Rolls! When I was a kid, we always had them, fresh from the Italian bakery at every party and family gathering. I can still remember tearing one apart, the chewy texture of the crust giving way to the soft pillowy white bread inside. This recipe is as close as I have ever come to replicating those bakery rolls.

Yes, they are gluten free!

You are going to love this recipe!

Just 5 ingredients! Mix up the dough, rest on the counter overnight and bake in the morning. Use a stand mixer, or don’t! Try it and see if anyone can guess that these rolls are gluten free.

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About the flour

My bread friends know that I am a big fan of Better Batter flour for bread baking. So, which one is my favorite? Their Artisan Flour Blend is at the top of my list. It produces incredible breads with great flavor and texture every time. But their new Bread Flour is a star in its own right, especially if you want a true white bread.

This recipe is another of my experiments with blending these 2 flours together. I really think I have hit on the perfect flavor and texture of Italian Bread that I was looking for. You can use all bread flour if preferred.

Remember to use my Promo Code MGFC30 when you shop at Better Batter, for 30% off full price items!

Enough talk, time to bake!

Ingredients:

490 g. Better Batter Bread Flour
90 g. Better Batter Artisan Flour Blend
8 g. salt
2 g. instant yeast (about 1/2 tsp.)
560 g. (about 2-1/2 cups) warm water

Preparation:

Weigh all the ingredients (yes, even the water, use a scale!). Combine the flours, salt and yeast in the bowl of a stand mixer and whisk well. Add the water and beat for 6 minutes on low speed with the paddle attachment.

No stand mixer? You can combine everything in a large bowl with a dough whisk. Be sure to turn the dough over on itself a few dozen times, while rotating the bowl to ensure the ingredients are well incorporated.

Now cover the bowl with plastic wrap and leave it on the counter (room temperature) overnight for 12-13 hours. I like to make my dough around 8pm, then shape the rolls while I’m having coffee the next morning, around 9am.

In the morning, preheat the oven to 475º with a baking stone on the middle rack. Turn the dough out onto an oiled cutting board. Use a bench knife to divide it into 4 sections.

Flour your work surface and gently roll each section into a torpedo shape (oval with tapered ends). Arrange them on a lightly floured baking sheet lined with parchment or use a perforated loaf pan. Score the rolls with a sharp knife or a lame positioned at an angle.

Place in the oven and spray the rolls and sides of the oven with water to create steam. Bake for 35 minutes at 475º, then remove from the pan and bake directly on the stone during the last 10 minutes.

Rolls are done baking when the internal temperature reaches 210º. The crust should be firm and dry, and you will get that hollow sound when you give the rolls a sharp tap. Remove from the oven and place on a rack to cool.

Wait for at least 8 hours and up to one day before slicing. Remember that bread, especially gluten free bread continues to release moisture when it comes out of the oven, so you want to give it plenty of time for the center of the loaf to fully set!

You are going to have a hard time waiting for these rolls, but I promise it will be worth your patience!

At long last, it’s time for tasting. These rolls are generously sized. Just like the bakery rolls of my youth. And back then, I could devour an entire roll in minutes! Here I’ve just sliced one up for dipping and to show you the crumb.

What would you do with a homemade, hot out of the oven Italian roll like this? Dip it in olive oil, or slather with garlic butter and toast it? Slice it thin for bruschetta? Maybe load it up with veggies, cold cuts and cheese to make a panino (a/k/a sub, hoagie)! And for big appetites, you can serve them as dinner rolls (mop up that sauce!) or sandwich rolls.

However you choose to enjoy them, these rolls are delicious!

Variation: Instead of torpedo rolls, shape the dough into 6 round bulky Italian rolls. You will be the envy of the BBQ! Be sure to adjust the bake time to 25 minutes.

Notes ♪♫ Like most breads, these rolls are best when eaten within 1-2 days. I recommend freezing any left over after the first day. You can reheat them in the microwave, but they will have the best their texture when toasted.

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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. You will love the honey glaze, and the pork chops come out tender and juicy every time.

2 Servings

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Ingredients:

bone-in pork chops, about 6 oz. each
2 tbsp. olive oil
1 tbsp. honey
1 tbsp. gluten free soy sauce (tamari)
½ tbsp. gluten free Worcestershire sauce (I like Lea and Perrins®)
Gluten free seasoning or seasoned salt, to taste
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, soy sauce 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 large non-stick grill pan, 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.

Transfer to a serving dish and garnish with chives. I served with roasted cauliflower and sweet potato.

Doesn’t that look good? 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!

Notes ♪♫ The secret to tender juicy pork chops is to not overcook them. Use a skillet with a cover, to keep the moisture in. For best results, cook on medium low heat, use a timer, and check with a thermometer.

Originally published 07/05/2019 Updated 08/26/2025

Honey Glazed Pork Chops

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Yield: 2 Servings 1x
Category: Dinner
Method: Skillet
Diet: Gluten-Free

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Description

This simple recipe is the one to keep handy for your weeknight rotation. You will love the honey glaze, and the pork chops come out tender and juicy every time.

Ingredients

Scale

bone-in pork chops, about 6 oz. each
2 tbsp. olive oil
1 tbsp. honey
1 tbsp. gluten free soy sauce (tamari)
1/2 tbsp. gluten free Worcestershire sauce (I like Lea and Perrins®)
Gluten free seasoning or seasoned salt, to taste
cooking spray
fresh chives, for garnish

Instructions

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

Cook the chops in a large non-stick grill pan, 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.

Now turn them once more to coat both sides in the honey glaze and cook 30 more seconds.

Transfer to a serving dish and garnish with chives.

Notes

The secret to tender juicy pork chops is to not overcook them. Use a skillet with a cover, to keep the moisture in. For best results, cook on medium low heat, use a timer, and check with a thermometer.

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited.

Hash Brown Waffles

For those of us who are gluten free, potatoes tend to be on the menu quite often. After a while, it becomes a challenge to keep things interesting! Recipes like this one are fun and easy, something different that both adults and kids will love. Hash Brown Waffles are the perfect side for BBQ dinners, pork, chicken and even fish.

Wondering what makes the recipe so easy? The secret is using frozen, shredded hash brown potatoes. Not only do you avoid having to shred the potatoes yourself, but you can skip the step of wringing out all the moisture.

When shopping for shredded hash browns, look for plain, unseasoned. Not all hash browns are gluten free, so check for the gluten free label or verify that there are no gluten containing ingredients. I like the Ore-Ida brand.

4 Servings, Serving size = 1 waffle

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Ingredients:

3/4 lb. (12 oz.) frozen gluten free shredded hash brown potatoes
1 egg
1/4 cup milk (I used 2%)
1 tbsp. canola oil
1/4 tsp. garlic granules
2 tsp. dried onion flakes
1/2 tsp. seasoned salt
salt and fresh ground pepper, to taste
1/8 tsp. paprika
cooking spray

Preparation:

Take the hash browns out to thaw about 2 hours ahead of time, they do not have to be completely defrosted.

Whisk together the egg, milk, oil and seasonings. Add the hash browns and stir together with a spatula until evenly coated. Cover and let it sit at room temperature while you preheat your waffle iron to 350º.

Mist the waffle iron generously with cooking spray. Scoop the hash brown mixture onto the waffle plate and spread them out in an even layer with a spatula. Use all of the hash browns, they will cook down as the potatoes release their liquid.

Cook for 15 minutes, then check every 5 minutes to see how they’re doing. Mine took close to 30 minutes to get nicely browned with crispy edges.

Gently lift one corner and slide a spatula underneath to transfer the waffles to a cutting board.

Use a knife or pizza wheel to break waffles into 4 sections.

The waffles are best eaten immediately. They will lose some of their crispness as they cool off.

If you have leftovers, they can be reheated in the oven on a pizza stone, in an air fryer, or in the toaster (toaster bags are recommended). Microwaving is always an option, but the waffles will be soft.

Notes ♪♫ I love using frozen hash browns in recipes and always have them on hand in my freezer pantry. Check out my brunch worthy Gluten Free Sausage and Hash Brown Casserole, or for a hearty dinner, check out my Gluten Free French Meat Pie.

Originally posted 07/19/2021 Rephotographed 04/30/2025

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Spinach and Ricotta Beef Rolls

It’s no secret I’m a little obsessed with bundled meat recipes! Check out these thin slices of beef, rolled and stuffed with a spinach ricotta filling. The rolls are then wrapped in prosciutto and baked. Oh my! The meat was so tender, this dish would be a wonderful choice for date night or a small dinner party.

You won’t find any strange ingredients in this recipe. All are naturally gluten free and commonly available. I am fortunate to live in an Italian neighborhood, where thin sliced top round is sold for making Bracciole. If you don’t see it in the meat case, ask your butcher.

Ingredients:

6 oz. bag baby spinach
1 clove of garlic
2 tbsp. olive oil
1 cup ricotta cheese
4 oz. prosciutto, thin sliced
1¼ lb. top round cut into 1/4″ thin slices.
1 tbsp. honey
salt and fresh ground pepper to taste

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Preparation:

Heat olive oil in a nonstick skillet with a lid. Cut the garlic clove in half and add to the oil. Cook for 2 minutes over low heat to infuse the oil with garlic flavor.

Add all of the spinach to the skillet. It looks like a lot, but it will cook down. Cover and cook for 10 minutes total, stirring after 5 minutes.

What did I tell you? 😉

Drain the spinach, let it cool slightly then stir in the ricotta (discard the garlic). Season with a pinch of salt and fresh ground pepper.

Cover your work surface with wax paper or plastic wrap. Lay out the beef slices and spread the spinach ricotta mixture over each one.

Starting at the short end, roll the slices up into a bundle.

Next, wrap each meat bundle in 1-2 slices of prosciutto.

Cover and refrigerate the meat bundles for 2-3 hours.

Preheat the oven to 400º. Set up a roasting pan with rack and mist with cooking spray.

Secure each bundle with a toothpick. Place the beef rolls on the rack and bake for 30 minutes.

Brush the tops with honey during the last 5 minutes of baking.

Cover and let it rest for 10 minutes before slicing. Serve over pasta or risotto. Leftovers can be warmed in the microwave and are just as good the next day!

Notes ♪♫ I hope you loved this recipe and plan on giving it a try! Check out some of my other bundled meat recipes, not only for beef, but chicken and fish too! Bracciole, Italian Skirt Steak Rolls, Chicken Cordon Bleu, Crab Stuffed Sole.

Originally published 10/26/2021 Updated and rephotographed 4/02/2025

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