Tag: gluten free

Whole Roast Chicken

Everyone loves a traditional roast chicken dinner.  It’s a great option for a casual get together, or even on a holiday when a turkey is just too large.

Don’t be intimidated by roasting a whole chicken, it’s easy and makes a beautiful presentation.  In this post, I’ll show you how to prepare a bird that is golden brown on the outside, moist and juicy on the inside.  Lemon, garlic and fresh herbs really bring out the flavor.

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Ingredients:

  • 4-6 lb. roasting chicken
  • 1 stick butter, softened
  • 2 lemons, zested
  • several sprigs of fresh rosemary and thyme
  • 1 whole head of garlic
  • 2 tbsp. olive oil
  • salt and pepper to taste
  • 1 large onion, peeled and quartered
  • cooking spray

Preparation:

Wash and dry the lemons and herbs.  Zest both lemons and cut in half (Need a zester?).

Peel the garlic cloves and slowly warm them in the olive oil over lowest possible heat.  A simmer mat is great for this application.  Turn the cloves every 10 minutes until softened.

Mince half of the rosemary and thyme and add to the butter along with the lemon zest.  Mash it together with a fork.

-Preheat the oven to 425º.  Remove the giblets packet from the chicken.

-Rinse the chicken, inside and out and pat dry.  Mist a roasting pan or casserole with cooking spray and set the chicken breast side up.

-Fit as many pieces of lemon as you can into the cavity of the chicken, along with the garlic cloves and remaining rosemary and thyme sprigs.

-Rub the butter mixture all over the chicken, be sure to coat the wings and legs.  Season with salt and pepper.

-Tie the legs together.  Quarter the onion and tuck slices under the chicken, along with any extra pieces of lemon.

Roast uncovered for 1 to 1-1/2 hours, or until a thermometer inserted into the thigh registers 165º.  (A 4 lb. chicken will cook in just over an hour but allow a full hour and a half for a 6 lb. bird.)

The skin should be nicely browned.  Be sure to let it rest for 10 minutes before carving.

Notes ♪♫ I got a whole chicken (4 lb.) for just $4.00!  From that little chicken I had a great dinner, with leftovers.  The carcass and wings went into the stock pot for a big pot of soup that I shared with a neighbor, so nothing was wasted.  With today’s prices I’d say that’s quite a value!

Originally posted 02/23/2020       Rephotographed 03/11/2025

 

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Gluten Free Japanese Milk Bread

Gluten Free Hokkaido Milk Bread, a/k/a Japanese Milk Bread

Hokkaido Milk Bread, a/k/a Japanese Milk Bread is a soft, enriched bread that is great for sandwiches and so much more.  The recipe begins with what is called a Tangzhong, a type of rue.  Adding this bit of soft paste to the final dough is what gives the bread its fluffy texture.

Back in the day (before Celiac), I loved trying out different bread techniques, and I remember making this bread.  Is it even possible to make a gluten free version?  I am not exaggerating when I tell you I have been trying for over a year now!

I have tested this bread so many times, with pre-blended flour mixes as well as my own combination of flours and starches.  Finding the right flour to liquid ratio was another piece of the puzzle.

As I’m sure you know, gluten free dough has a mind of its own, and there were a lot of failed bakes (that still tasted good) and do-overs that went into this recipe.  Every time I test baked, I came a little closer to achieving the texture that I wanted.  Special thanks to my favorite chef, Patrick Auger who has been cheering me on and offering advice along the way.  Thank you, Patrick, you inspire me!

*This recipe was adapted from the King Arthur Baking website.  For my adaptation I used Better Batter Original Blend gluten free flour*

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Ingredients:

Before you get started, know that this is a very fussy bread.  For success (and I want you to have success), use a scale to weigh your ingredients.

Tangzhong (Rue) Ingredients:

Dough Ingredients Dry:

Dough Ingredients Wet:

  • 1 large egg (50 g.)
  • 300 g. milk, warmed 15 seconds in the microwave
  • 3 g. apple cider vinegar
  • 56 g. unsalted butter (4 tbsp.), melted and cooled
  • all of the Tangzhong, cooled

For Finishing:

  • 1 tbsp. melted butter

Remember to use my Promo Code MGFC30 for 30% off at Better Batter!

Preparation:

The first step of this recipe is making the Tangzhong.  This is a water rue, and I have learned that the weights are very important.  Note that with gluten free breads you will almost always need to increase the amount of liquid used in a normal recipe.

Combine the flour and water in a small saucepan.  Whisk thoroughly until lumps are gone, then place on the stove over low heat.  Continue whisking for at least 5 minutes (don’t walk away!).  The mixture will gradually thicken, until it clings to the whisk, like this.

-Set the Tangzhong aside in a bowl to cool while you gather the other ingredients.

-Next melt the butter, so it has time to cool down.

-Weigh and combine all of the dry ingredients in the bowl of a stand mixer and whisk together thoroughly.

-When your melted butter and Tangzhong have cooled to room temperature, whisk them together with the other wet ingredients.

-Add the wet ingredients to the dry and mix on lowest speed for 30 seconds or so to incorporate.

When everything is moistened, increase speed and mix with the paddle attachment for 15 minutes to form a smooth supple dough.

Scrape the dough down, cover and let it rest for 20 minutes.

For my fellow perfectionists, now is a good time to get a total weight on your dough.  Place an empty bowl on the scale, tare it and add the whole dough ball.  Why?  So that when you divide it into 4 sections, you will know that they are of equal weight.

My total dough weight was 1000g. and I divided it into 4 sections of 250g. each.  Place the four pieces on a floured cutting board and pat them lightly with flour.

Then, working with one piece at a time, roll into a rectangle, about 4 x 6″.

Gently fold each piece in half, then place side by side in a 9 x 5 (1.25 lb.) loaf pan with the folded side facing up.  I lined the pan with parchment and misted with cooking spray.  This made it easier to lift out the finished loaf.

Note that in traditional Hokkaido milk bread recipes, the sections of dough are folded over several times and rolled into a cylinder.  I found that this caused more breakage and separations in the dough, so I modified this step by just folding the pieces in half.  It was much easier and did not affect the finished loaf.

Spray the top of the loaf liberally with warm water and use a spatula to smooth any cracks in the dough.  Cover and proof in a warm place until the dough has risen to just below the rim of the pan, about 40 minutes (I used my proofing box, set to 80º).

Preheat the oven to 350º with a baking stone set on the middle rack.

Before baking, brush 2 tbsp. melted butter over the top of the loaf.

Place it on the center rack and throw a few ice cubes onto the bottom of the oven.   Bake for 45 minutes, or until the internal temperature reaches 190º.

Grasp the parchment and lift the loaf out of the pan.  Remove the parchment and bake directly on the stone for 10 minutes longer.

Remove from the oven and let the loaf cool to room temperature.  When cooled, cover and let it rest, ideally for 18-24 hours.  Now is the time to admire your work (and maybe take care of the cleanup)!

I placed mine in a plastic bag overnight and sliced it up in the morning.

It was well worth the wait.  See that fluffy crumb?  No gummy texture here, that’s exactly what I wanted!

This will be a great sandwich bread and don’t get me started on French toast!

Notes ♪♫ As I studied traditional recipes for Hokkaido Milk Bread, I dreamt of my gluten free adaption having the smooth, pillow like top that you see in pictures from recipes made with wheat flour.  The truth is gluten free dough doesn’t have the elasticity to stretch like that.  There are going be cracks and craters in the surface of the dough.  When I finally accepted that and concentrated on getting the right crumb, I began to make progress.  There are so many factors that go into a good loaf of gluten free bread.  Ingredients, technique, temperature, pan size just to name a few.  I hope this post inspires you to keep trying and never give up!

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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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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.

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Did you know that ever since Better Batter introduced their new Gluten Free Pizza Crust mix last year, devoted fans have been using it to make bread and rolls?  It’s true, this is one versatile mix that comes in a convenient one-pound bag!

With a mix like this, my sourdough rolls come together easily and with minimal ingredients.  No need to add salt or sugar- it’s all in the mix!

Ingredients:

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 starter, water, oil, yeast and Pizza Crust Mix in the bowl of a stand mixer.  Mix for 5 minutes with the paddle attachment to form a smooth dough.

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

Scrape 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.

The next day, weigh the entire dough ball.  You should have roughly 1020g. or 36 oz.

Why do I weigh it?  It’s to give me an idea of how many rolls I want and what size they should be.  I was thinking small rolls for my lunch sandwiches, so I divided my dough into 12 rolls that weighed about 85g. or 3 oz. each.  You could do 2 oz. each for dinner rolls or sliders.  For hamburger buns, 4 oz. is a good size.

After weighing and dividing your dough (you can eyeball it), sprinkle a cutting board with flour and working with one piece at a time, roll the dough into a round.

Bring the edges into the center, pinching together to seal like this.

Turn the roll seam side down and rotate it in a circular motion to 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.

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

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

Just before baking, whisk the egg with 1 tbsp. water and brush the tops of the rolls.  Sprinkle with poppyseeds.  (If you don’t want to use an egg wash, you can spray the rolls with water.)

Place the pan 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 10-15 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 store them on the counter in a plastic bag overnight.  In the morning, I slice them and wrap 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 3 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 ♪♫ It’s true!  The flour that I call “my little miracle in a bag” now has a gluten free pizza mix!  Better Batter fans have been anxiously awaiting this new product to come to market and it’s finally here.  Of course, I made pizza, but why stop there?

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Gluten Free Applesauce Prune Muffins

Here is a hearty breakfast muffin that will satisfy your morning hunger.  Mildly sweet and loaded with fiber (because who doesn’t need more of that?), they are reminiscent of bran muffins, with flax standing in for the wheat bran.  The prunes are pureed with the applesauce and have a similar texture to raisins.  (If the idea of prunes doesn’t excite you, then raisins can be substituted, but I encourage you to give this a try.)

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I like to buy unsweetened applesauce cups for recipes like this one, because you don’t have to open an entire jar only to have it go to waste.  This recipe uses 2 of the 3.9 oz cups.

I prefer golden flaxseeds to brown.  I process them in a coffee grinder when needed for a recipe.  You can buy ground flaxseed meal, but if you don’t use it quickly it can go rancid. By grinding the seeds when you need them, they will always be fresh.

Ingredients:

Dry Ingredients:
Wet Ingredients:

Preparation:

Combine the dry ingredients in a bowl and whisk well.

Puree the applesauce and prunes in an electric chopper or food processor.  Add to a separate bowl with the remaining wet ingredients and whisk to blend.

Preheat the oven to 400º.  Add the dry ingredients to the wet and use a batter whisk to combine.  Scrape the sides of the bowl with a spatula to be sure all of the dry ingredients have all been incorporated.

Let the batter rest while the oven preheats, then spoon into a 12-cup muffin tin.  Dip a small spatula in water and smooth the tops in a circular motion.

Bake for 20 minutes and check that they are done with a toothpick.

Cool in the pan for 15 minutes, then transfer to a rack.

If not serving immediately, you can cool to room temperature then wrap individually in plastic wrap and store in a freezer safe bag.  I usually freeze muffins to have for breakfast during the week.

Notes ♪♫ Better Batter Original Blend is my flour of choice for muffins, quick breads and cookies.  Remember to use my Promo Code MGFC30 for 30% off!

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Millet and Buckwheat Toasting Bread

Millet Buckwheat Toasting Bread

I have been a home bread baker for many years, and despite a Celiac diagnosis in 2017 I continue to experiment with different recipes, always looking for that gluten free loaf that will make me smile.

This hearty toasting bread is made with whole grains and seeds that give it great texture.  It is full of flavor, fiber and nutrition, a welcome change from typical gluten free store breads made with refined flour.

The recipe is somewhat involved, and I get that it’s not for everyone.  But for all who want to give it a try, I have broken it down into small steps that are easy to follow.  The ingredients are bulleted, so you can easily look all the way through and see what you need.  I also provide a complete ingredient checklist at the end of the recipe, which can be printed and used as a shopping list.

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You might be interested to know that I used a grain mill in this recipe.  I like to buy millet and buckwheat in whole form and mill them at home when I need flour.  Since this bread contains millet and buckwheat in both whole and flour form, I only need to stock the grain.

Adapted from a recipe by Ellen Brown, yield 1 loaf

*Contains Oats – see notes

Step 1 Mill (see Notes at bottom)

Mill the following grains on the finest setting.  You may have to add in a few more grams of each to end up with the finished weight in flour.  If you don’t have a grain mill don’t worry!  Just measure the exact weight in millet and buckwheat flour.

  • 120 g. millet
  • 45 g. buckwheat

Read more about how I use my grain mill in gluten free baking.

————————————

Step 2 Soak

Boil water.  Add the following whole grains (not flour), cover and remove from heat.  Soak for at least 10 minutes or until you are ready with the other ingredients.

————————————-

Step 3 Proof the yeast

Grind Chia seeds in a coffee grinder.  Combine with the following in a small bowl and proof for 10 minutes.

  • 1 tbsp. Chia seeds, ground
  • 2-¼ tsp. Instant yeast
  • 6 tbsp. Warm water
  • 2 tsp. Honey

————————————-

Step 4 Whisk together Dry Ingredients

  • Milled flours from Step 1
  • 45 g. cornstarch
  • 65 g. potato starch
  • 47 g. tapioca starch
  • 32 g. gluten free cornmeal
  • ½ tsp. Xanthan gum
  • ½ tsp. Salt
  • 2 tbsp. Sesame seeds
  • ¼ cup gluten free rolled oats *(omit if avoiding oats – see notes)

————————————-

Step 5 Whisk together Wet Ingredients

  • Soaked grains from Step 2, drained and rinsed in cool water (so it doesn’t kill the yeast)
  • Proofed yeast mixture from Step 3
  • ¼ cup honey
  • 100 ml. Warm water (about 6 tbsp.)

————————————-

Step 6 Combine

Combine wet (Step 5) and dry (Step 4) ingredients together in the bowl of a stand mixer.  Beat with the paddle attachment for 3 minutes.

————————————–

Step 7 Rise

Line a loaf pan with parchment paper.  Here I’m using a 1 lb. loaf pan.  Having made this loaf many times, I found that this size pan works best.  Transfer the dough into the prepared pan and smooth it out with a spatula that has been dipped in water.  Cover with oiled plastic wrap and let it rise for about an hour.

Ideally, the loaf should rise to the top of the pan.  It doesn’t always happen with a heavy, dense dough like this.  Especially in a chilly kitchen.  I have learned with experience that a proofing box is the way to success.  It took about 50 minutes for the dough to be ready to bake with my proofing box set to 80º.

—————————————

Step 8 Egg Wash

  • 1 egg
  • 1 tbsp. Water
  • 2 tbsp. Pumpkin seeds
  • 2 tbsp. Sunflower seeds

Beat 1 egg with 1 tbsp. warm water and brush the top of the loaf (you won’t need the entire egg, so reserve the rest for breakfast).  Sprinkle the loaf generously with pumpkin and sunflower seeds.

 

—————————————

Step 9 Bake

Preheat the oven to 375°.  Set a pizza stone on the middle oven rack.  Place the loaf in the oven and throw a few ice cubes onto the bottom of the oven to create steam.  Quickly close the door and bake for 40-45 minutes, or until the internal temperature reaches 200°.  Crack the oven door about 1″ during the last 5 minutes of baking, to keep the loaf from deflating.  Note that you will not get a big oven spring with this loaf, this is normal.

—————————————

Step 10 Cool

This is the hardest part of the recipe!  Lift the loaf out of the pan by grasping the parchment paper on either side.  Transfer to a rack and remove the parchment.  Allow the loaf to cool to room temperature before slicing.  Overnight is even better, place it in a plastic bag (after it cools down) and wait until morning to slice.  It smells so good you won’t want to wait.  Do it though, or the bread may be gummy in the middle.

—————————————

 Step 11 Toast it!

This bread was made for toasting!  It is my favorite breakfast bread, and I especially love when the seeds get singed in the toaster.  As with most gluten free breads it is best when eaten immediately.  I always freeze the leftovers in slices that are individually wrapped and stored in a freezer safe bag.  So easy to grab one for breakfast in the morning!

 

FULL INGREDIENT LIST / SHOPPING LIST —> PRINT IT!   Millet Buckwheat Toasting Bread Shopping List

  • ☐ whole millet
  • ☐ whole buckwheat
  • ☐ Instant yeast
  • ☐ Chia seeds, ground
  • ☐ Honey
  • ☐ millet flour
  • ☐ buckwheat flour
  • ☐ cornstarch
  • ☐ potato starch
  • ☐ tapioca starch
  • ☐ gluten free cornmeal
  • ☐ Xanthan gum
  • ☐ Salt
  • ☐ Sesame seeds
  • ☐ certified gluten free purity protocol rolled oats
  • ☐ egg (for the egg wash)
  • ☐ Pumpkin seeds
  • ☐ Sunflower seeds

Notes ♪♫ Oats continue to be highly controversial when it comes to celiac disease.  Whether or not you consume oats is a personal choice.  As a courtesy to my readers, I will identify any recipes that include oats and suggest ingredient substitutes when possible.  I personally use Bakery on Main, their oats are gluten free and processed under a purity protocol.

Originally posted 06/30/2019     Rephotographed 10/22/2024

 

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Gluten Free Chicken Marsala

This restaurant classic gets a gluten free makeover with just two ingredient swaps!  I can’t remember the last time I made Chicken Marsala.  It’s definitely been on my recipe bucket list though, so on my last trip to the liquor store I picked up a bottle of dry marsala wine.

I was able to get thin sliced chicken breast for this recipe, lucky me, a real time saver!  Each slice weighed about 6 oz.  If you can’t find this, just use a whole breast and cut into 1/2″ slices.

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Ingredients:

  • thin sliced chicken breast, about 6 oz. per serving
  • olive oil
  • white rice flour
  • 2 tbsp. butter
  • 1/4 cup shallots, sliced
  • 8 oz. package button mushrooms, cleaned and sliced
  • 1 tbsp. fresh minced sage leaves
  • 1/2 cup dry marsala wine (not cooking wine!)
  • 1/3 cup gluten free chicken broth
  • 1/2 cup heavy cream
  • salt and pepper to taste
  • 8 oz. gluten free penne (I used Barilla)
  • Italian parsley for garnish

Preparation:

Once you slice the mushrooms and shallots, this meal comes together quickly, so be sure to have all your ingredients laid out and at the ready.

Heat a large pot of salted water for the pasta.  Dredge the chicken breast in the rice flour, shaking off the excess.

Coat a large nonstick skillet or sauteuse pan, with olive oil, and begin browning the chicken.  Season with salt and pepper.

When the chicken is cooked through (check with a thermometer), remove to a plate.  Cook the pasta to several minutes less than the package directions (it will finish cooking in the sauce.

Add the butter to the pan and stir in the shallots.  Cook for 30 seconds then add the mushrooms and sage.  Season with salt and pepper.

Add the marsala wine to the pan and simmer to reduce by half.

Add the chicken broth and heavy cream and return to a simmer.

Add the chicken back to the pan, along with the pasta.  Toss well and continue cooking for several minutes to warm the chicken through and finish cooking the pasta.

Serve in bowls and garnish with Italian parsley.

Notes ♪♫ Be sure to use REAL marsala wine, not cooking wine.  I picked up a bottle of Nando dry marsala for under $10 and it was excellent in this recipe.  I’m sure I’ll use the rest of it, because this meal was a definite do-over!

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Apple Walnut Butternut Squash

Butternut squash and apple make the perfect pair in this easy autumn side dish.  If you are looking for a fast and easy side for your holiday table, this is it!  Everyone will enjoy it and dare I say it’s healthy?  Nuts are optional, but I think they really add to the flavor.

3-4 servings (double for larger gatherings)

Ingredients:

  • 1/2 butternut squash, peeled and cubed
  • 1 apple, peeled and diced
  • 2 tbsp. chopped walnuts or pecans, optional
  • 1 tbsp. brown sugar
  • 2 tbsp. butter, divided
  • salt, to taste
  • cinnamon

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Preparation:

Toast the nuts in a dry nonstick skillet.  Be careful not to burn them, 2-3 minutes should do it.  Remove from the skillet and set aside.

Peel and dice the apple.  Add 1 tbsp. butter to the skillet and sauté the apples for 2-3 minutes.  Remove from heat.

Steam the butternut squash until tender, then puree with a stick blender.  Stir in the remaining tbsp. of butter and brown sugar.

Place the squash in a serving bowl.  Top with the diced apples and the toasted nuts.  Sprinkle with cinnamon and serve!

Notes ♪♫ Speed up prep time by purchasing peeled and cubed butternut squash, it’s usually available this time of year!

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Gluten Free Pipe Rigate with Brussels Sprouts

This simple side dish has it all, veggies, carbs, and a little protein happily blended together in every bite.  It’s a savory side, with an unexpected hint of sweetness from a drizzle of maple syrup at the end.

The pasta I used in this dish is called Pipe Rigate, an Italian pasta shape that translates to “ridged pipes”.  The short, curved shape with ridges resembles a smoking pipe or snail shell.  I found Gluten Free Pipe Rigate available locally, but you can also get it on Amazon from Le Veneziane.  It was the perfect size pasta to complement the Brussels sprouts in this recipe and I also like adding it to soups.

2 Servings, recipe can be doubled for larger families.

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Ingredients:

  • 1/2 bag (about a dozen) Brussels sprouts, cleaned and halved
  • 1 strip of bacon, diced
  • 1 tbsp. olive oil
  • salt and fresh ground pepper
  • 1 cup (2 oz.) Gluten Free Pipe Rigate or other small gluten free pasta
  • 1 tbsp. butter
  • 1 tbsp. maple syrup
  • 2 tbsp. shaved parmesan cheese (optional)

Preparation:

Rinse the Brussels sprouts and slice in half lengthwise.  Dice the bacon into 1/2″ pieces.  Arrange in an 8″ baking dish and toss with 1 tbsp. olive oil.  Season with salt and pepper to taste.

Bake at 375º for 30 minutes, stirring every 10 minutes.

While the Brussels are baking, cook the pasta according to package directions.  Drain and set aside until veggies are done.

Remove baking dish from the oven and stir in the cooked pasta.  Finish with 1 tbsp. butter, 1 tbsp. maple syrup and shaved parmesan.  Return to the oven and bake for 5 minutes longer.

Give it a good stir, a few more grinds of black pepper and serve right from the baking dish for easy cleanup.

Just add a protein of your choice and you’ll have dinner on the table in no time!

Notes ♪♫ This recipe was inspired by Savory and adapted to be gluten free by subbing gluten free pasta.

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Gluten Free Ham and Bean Soup

This hearty soup will hit the spot on chilly fall nights.  It is one of the best soups I’ve made lately.  I shared with a neighbor, who said I outdid myself- high praise indeed.  You will be glad to know that most of the ingredients are pantry staples, and you can use canned beans for a short cut.  Here are the step-by-step instructions along with some notes on avoiding gluten!

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I was featured at the senior salon pit stop

Ingredients:

  • 1 large, sweet onion, diced
  • 4 carrots, peeled and diced
  • 6 celery stalks, washed and diced
  • olive oil
  • sea salt and fresh ground pepper
  • 8 oz. cubed ham (I used Smithfield)
  • 10 oz. mixed beans (I used a half bag of Hambeens)
  • 1 carton gluten free low sodium chicken broth
  • 1 carton gluten free low sodium beef broth
  • salt free beef bouillon (I used Herb Ox)
  • 1/2 tsp. sage
  • 1/2 tsp. thyme
  • 1 cup cooked corn kernels
  • Schar Table Crackers, for serving

Note ♪ I used HamBeens 15 Bean Soup blend in this recipe.  The package is labeled gluten free.  Be aware though, that other brands of mixed beans may contain barley and should be avoided by anyone with Celiac disease.  I recommend that all beans, regardless of labeling be rinsed several times to minimize potential cross contact.

Preparation:

Rinse the beans under cold water and drain.  Place them in a saucepot and add cold water to cover.  Cover and let them soak overnight.

The next morning, drain and rinse again.  Add back to the saucepot with COLD water, cover and turn the heat on low.  Simmer gently for 2 hours.

Drain and rinse again and set the beans aside.

Heat olive oil in a stainless-steel skillet.  Begin sautéing the veggies, beginning with the carrots as they take the longest to cook.  Season with sea salt and fresh ground pepper and stir frequently for 3-4 minutes.  Transfer the carrots to a 5-quart stock pot and proceed to do the same with the celery and onions.

Hint: Sauté the veggies in olive oil before adding them to the soup for extra depth of flavor.

When the veggies are done, wipe the skillet clean and add the diced ham with a bit more olive oil.

Note ♫ For extra convenience I used Smithfield Anytime Cubed Ham, it is labeled gluten free.  Always check ingredients on prepared foods like ham!

Cook the ham until the liquid reduces and you can see some caramelization on the bottom of the pan.

Add the ham to the stock pot, and deglaze the skillet with a little beef broth, scraping up the caramelized bits at the bottom.  Pour the liquid into the stock pot.

Next, add equal parts of chicken and beef broth, enough to cover the ham and veggies.  Return the cooked beans to the pot, along with the bouillon, sage and thyme.

Simmer until the veggies are soft, then add the corn kernels in to heat through (adding the corn at the end of cooking gives the soup a little textural contrast to the soft beans and veggies).

Soup is ready to enjoy with gluten free crackers or bread.  Leftovers (if you have any!) can be refrigerated for up to a week.  Don’t worry though, it won’t last that long!

Notes ♪♫ I used lower sodium broth and salt free bouillon in this recipe (got to watch that blood pressure 🙄).  I did lightly salt the veggies and of course the ham had plenty of salt, so that was enough for me.  If you follow a low sodium diet you can cut it down further by using unsalted broth, be sure it’s gluten free!

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