Tag: celiac

Gluten Free Italian Sausage and Cabbage with Pasta

Cabbage!  It’s not just for St. Patrick’s Day.

🥬🥬🥬

Are you a once-a-year cabbage person? I always make the traditional Corned Beef and Cabbage dinner for St. Patrick’s Day, but until recently that was the extent of my cabbage repertoire.  Then somewhere along the way, I expanded my horizons.

This humble veggie is a key ingredient in so many recipes and cuisines.  Check out my Asian inspired Chicken and Cabbage, Moo Shoo Pork and Chicken Chow Mein.  Or how about this Portuguese Cabbage Soup with Linguica?  Polish stuffed cabbage rolls, yes please!  But wait, I’m Italian.  Shouldn’t I have an Italian recipe with cabbage?  Well now I do, and it is AMAZING.

This post contains affiliate links.

You know I love braised dishes, where the ingredients slowly cook down and the flavors concentrate and intensify.  Usually, this process takes several hours or more, but not in this recipe.  With a little advance prep, you can have dinner on the table in 30 minutes.  So easy to make, with very little seasoning needed as the sausage flavors the entire dish.  And what a delicious meal it is.  So, let’s get started.

Dinner for two

Ingredients:

  • olive oil
  • 4 oz. sweet Italian sausage (I like Premio)
  • 2 cups sliced sweet onion
  • 2 tbsp. tomato paste
  • 4 cups shredded savoy cabbage
  • crushed red pepper flakes, to taste
  • 1/4 tsp. thyme
  • 1 cup water, more as needed
  • 4 oz. gluten free pasta (I used Farabella Rigatoni) incredible!
  • 1/4 cup grated cheese (I used a combo of parmesan and Romano)

Preparation:

Boil salted water for the pasta.

In a 3 qt. stock pot, heat 1 tbsp. olive oil on medium low, remove casings from the sausage and begin breaking it up with a meat spatula.

Continue cooking until the meat is completely browned, then add the onions.

Stir frequently and cook for several minutes until the onions are translucent.  Then add the tomato paste to the center of the pan.

Let it toast for a minute, before stirring it into the sausage and onions.

Next, add all of the cabbage with the thyme, and a pinch of red pepper flakes (more if you like).

Stir thoroughly to combine, then add about 1 cup of water.  You can use a ladle of the pasta water if it’s ready.

Cover and simmer on low for 20 minutes, adding a bit more water if it seems dry.

Cook the pasta for 2 minutes less than package directions.  Drain and add it into the pan.  You can add a little of the pasta water as needed.  Toss well and continue cooking for 2 minutes longer to finish the pasta.  When ready to serve, remove the pan from the heat and drizzle with olive oil and half of the grated cheese.

Give it a good stir then transfer to a serving bowl and finish with a little more olive oil and cheese.

Doesn’t that look good?  It was really an excellent dinner and something you can make after St. Patrick’s Day if you still have cabbage in the fridge to use up.

You can even sneak this one by the kids, just don’t mention the veggies. 😉 Picky eaters will gobble up this yummy bowl of comfort food if you let the cabbage be your little secret!

Notes ♪♫ Is it gluten free?  The only ingredient substitution needed for this recipe was the pasta, and of course I had just the thing in the pantry!  This gluten free rigatoni from Farabella was a splurge, but it was incredible.  It tastes just like real pasta- so do check it out!  If you can’t find Farabella pasta near you it is available here on Amazon.

Print This Post Print This Post

Gluten Free Sandwich Thins

When I hear people say that the gluten free diet promotes weight loss, I have to shake my head! 🤦🏻‍♀️ The reality is that gluten free breads, pastas and cereals have as many or more calories and carbs than their wheat filled counterparts.

It got me to thinking, that back a few years “BC” (before Celiac) I had a great homemade recipe for the popular Sandwich Thin buns that everyone loved.  In this post I’ll show you how I recreated that recipe to a gluten free version for my lunch sandwiches.

This post contains Affiliate Links.

Mind you, I wanted my bread to be nutritious and wholesome, not just empty calories.  This recipe checks all my boxes- whole grains, small portions, great taste.  I used a muffin top pan to create perfectly shaped rounds that were all the same size, about 1.5 oz. each after baking.

The flour blend was a result of trial and error, largely based on my own taste buds as well as some sampling by my family.  Sorghum and brown rice are high on my list of favorites, and I use a combination of the two in many of my breads.  Dark teff grain has an earthy flavor that can easily overpower a recipe, but using just a little lends a wheat like flavor and color.  I also blended 3 starches together which worked great, but no corn starch as I don’t like it for baking (again, just my taste preference).

You might be interested to know that I used a coffee grinder for some of my ingredient prep.  Tiny grains like teff and chia seeds can be purchased in whole form, and ground into a flour just before baking for ultimate freshness.

You don’t need a special pan to make the buns, but this muffin top pan I used was a great for shaping and definitely helped with portion control.  The non-stick finish made for a very easy cleanup.  I liked it so much I ordered a second one!

 

 

 

 

Makes 12 buns

Ingredients:

  • 1 tbsp. yeast
  • 1 tbsp. chia seeds, ground
  • 1 tbsp. sugar
  • 1/2 cup warm water

………………………………..

  • 90 g. whole grain sorghum flour
  • 130 g. brown rice flour
  • 40 g. tapioca starch
  • 40 g. arrowroot starch
  • 40 g. potato starch
  • 15 g. teff grain, ground
  • 1 tsp. gelatin
  • 1-1/4 tsp. xanthan gum
  • 3/4 tsp. salt

…………………………………….

  • 1 egg
  • 3 tbsp. olive oil
  • 1/2 cup warm milk
  • 1/2 cup warm water

…………………………………….

  • 2 tbsp. 1% milk, for brushing
  • sesame seeds
  • poppy seeds

Preparation:

Grind 1 tbsp. chia seeds in a coffee grinder and combine it with 1 tbsp. yeast, 1 tbsp. sugar, and 1/2 cup warm water.  Stir and let it sit for 10 minutes.

Grind 15 g. of teff grain in a coffee grinder.

Whisk together with the other dry ingredients.

Whisk the egg, olive oil and milk into the yeast mixture.

With the paddle attachment, mix in the dry ingredients along with the last 1/2 cup of water.  Beat for 3 minutes to form a smooth, wet dough.

Have a bowl of warm water ready for dipping your spoon and fingertips.  Drop a scant 2 tablespoons of dough into each well, dipping the spoon into the water each time to help manage the sticky dough.

Dip a small spatula into the water and smooth out the dough, spreading it in a circular motion to fill in the rounds.  Don’t skip this step, gluten free dough does not spread by itself!  If you are not using a muffin top pan, spoon the dough onto a baking sheet lined with parchment and spread into 4″ rounds.

Cover with oiled plastic wrap and let rise for 30 minutes.  Preheat the oven to 400º.  After 30 minutes, brush the tops of the buns with milk and sprinkle with sesame and poppy seeds.

Bake for 15 minutes, or until the buns reach an internal temperature of 205º.

Remember, gluten free bread takes longer to cook than regular, and if not cooked through the center will be wet and tacky.  Check the internal temperature with a thermometer!

Cool completely on a rack.  Buns are best the day they are baked, and leftovers should be frozen as soon as they reach room temperature.  I like to slice mine and wrap them individually in plastic wrap to store in freezer safe bags.  So easy to grab a roll for my lunch!  Here’s the crumb shot.

Just the right size for a light sandwich.  As I was baking, the kitchen really smelled like bread.  If you are gluten free you know what a big deal this is.  And the taste did not disappoint!  I have been enjoying my sandwiches knowing that I’m not overdoing it on carbs.  This recipe is a must try!  Please pin, like and share the recipe and let me know what you think!

Notes ♪♫ I placed my muffin top pans on top of another baking sheet for insulation.  This prevented the bottoms of the buns from burning before the centers were cooked through.  It worked perfectly!

Originally published 03/23/2019                   Updated 01/21/2024

Print This Post Print This Post

Gluten Free Raspberry Thumbprint Cookies

Credit for this recipe goes to Chef Patrick Auger, who I consider to be THE ORACLE of gluten free baking.  He shared a bit of his expertise with me on how to achieve the perfect gluten free thumbprint (hint: if you don’t have a scale go and order one now!).  Thanks Patrick!  Now, without further ado, Gluten Free Raspberry Thumbprint Cookies!

This post contains affiliate links.

Yield: 24 cookies

Ingredients:  

  • 1 stick of unsalted butter, softened (see hint below)
  • 70 g. (1/3 cup) granulated sugar
  • 1/4 tsp. vanilla extract
  • 187 g. gluten free all-purpose flour (I used Better Batter Original)
  • 1/8 tsp. salt
  • 1 tbsp. water (may be needed to bring dough together)
  • egg whites for brushing (optional)
  • gluten free raspberry jam (I used Smucker’s)

Hint: Don’t have time to wait for butter to soften at room temperature?  Me either.  Here’s how to get the perfect consistency every time.  Stand your butter on a plate, cover with a glass and microwave 20-30 seconds.  Perfectly softened butter every time!

Preparation:

Cream together the softened butter and sugar in the bowl of a stand mixer with the paddle attachment.  Add the vanilla.

Weigh the flour, this is critical to achieving the right dough.

Add the flour and salt to the mixer bowl and continue beating until the dough comes together.  You may have to add up to 1 tbsp. water.

Turn the dough out onto a cutting board and press into a disc.

Wrap in plastic wrap and refrigerate 15 minutes.

Line one or two baking sheets with parchment or use a silicone baking mat.

I was determined to make perfectly uniform sized cookies, so I weighed the dough and divided by 24, it came to about 15 g. each.  If you’re a perfectionist like me, you can weigh them or if not just eyeball it!

Roll each piece of dough into a ball and flatten slightly.  Place them on the cookie sheet about 3 inches apart.

Instead of my big old thumbs, I used a 1/8 teaspoon to make the indentations.

I brushed the cookies very lightly with egg white, but this step is optional.  I used the same 1/8 teaspoon to fill the indentations with jam, perfect fit!

Next, refrigerate the cookies again while you preheat the oven to 350º.

Bake for 20 minutes.  Remove from the oven and let the pan cool for 5 minutes before transferring the cookies to a cooling rack.  Try not to eat them all at once!

Notes for success:

♪ Use Better Batter Original gluten free flour 😉

♫ Weigh your flour (use a scale)

♪♫ Follow Chef Patrick on Facebook and Instagram

♫♫ Use my code MGFC30 for 30% off any full price purchase at Better Batter!

 

Print This Post Print This Post

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!

This post contains affiliate links.

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!

Print This Post Print This Post

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!

This post contains affiliate links.

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.  

Print This Post Print This Post

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!

This post contains affiliate links.

Ingredients:

Dry ingredients

  • 285 g. (~2-1/3 cups) gluten free flour (I use and recommend Better Batter Original)
  • 1-1/2 tsp. baking soda
  • 1-1/2 tsp. cinnamon
  • 3/4 tsp. ginger
  • 1/4 tsp. cloves
  • 3/4 tsp. nutmeg
  • 3/4 tsp. salt

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.

Print This Post Print This Post

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.

Print This Post Print This Post

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

This post contains affiliate links.

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.

Print This Post Print This Post

 

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!

This post contains affiliate links.

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

Ingredients:

Dry ingredients:

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.

Print This Post Print This Post

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…

This post contains affiliate links.

Ingredients:

  • 1 can diced tomatoes
  • 1 can cannellini beans, drained and rinsed
  • 4 cloves garlic, minced
  • 1 stalk celery, small dice
  • 2 oz. pancetta or bacon, diced
  • 2 tbsp. tomato paste
  • olive oil
  • 3/4 tsp. Italian seasoning
  • fresh ground pepper
  • 8 oz. gluten free pasta
  • fresh basil
  • fresh Italian parsley
  • parmesan cheese

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

Print This Post Print This Post