Tag: gluten free recipes

Gluten Free Coq au Vin

In an homage to the great Julia Child who I still love to watch on old reruns, I decided one day to challenge myself to make her iconic dish, Coq au Vin.

I learned by watching the master herself prepare this dish on her show The French Chef.  After watching this episode a few times, I felt confident enough to head to the kitchen.

I learned a few things from Julia in addition to her recipe.  First, this fancy-pants sounding dish is actually a stew.  More comfort food than gourmet.  Second, Julia is a good teacher, and you will not need a culinary degree to recreate this French dish at home.

I even made a gluten free beurre manié!  Check it out!

Is Coq au Vin gluten free?  

Except for the flour used to thicken the sauce, the ingredients are naturally gluten free!

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Ingredients:

  • 6 bone-in, skin on chicken thighs
  • 3 slices of bacon, diced
  • 1 carton (6 oz.) pearl onions, peeled and trimmed
  • 1 carton (8 oz.) white button mushrooms, rinsed and quartered
  • 2 large carrots, peeled and diced
  • 2 garlic cloves, minced
  • 2 cups red wine (use a wine to drink with dinner)
  • 1 cup beef stock
  • 2 tbsp. tomato paste
  • 1/2 tsp.  thyme
  • 1 bay leaf
  • 1 tbsp. olive oil
  • 3 tbsp. butter
  • 3 tbsp. arrowroot flour

Preparation:

Per the master herself, I started by poaching the bacon.  According to Julia this step keeps the bacon flavor from overwhelming the entire dish.  I don’t know if I would necessarily do this again other than for the sake of authenticity.

After the bacon was poached and drained, I browned it in a stainless-steel skillet and set it aside to drain on paper towels.  The chicken was browned in the same pan, to take advantage of the bacon grease left behind.

For the next step, I moved the browned chicken and bacon to a nonstick sauté pan (you will need a pan with a lid), leaving the stainless-steel pan available for cooking the onions and mushrooms.

Here is where Julia adds the cognac and flambés the chicken.  That’s not something I would be eager to try (imagining the smoke alarm going off!)

I added all of the wine, stock, tomato paste and seasonings.  Honestly, there was a bit too much liquid and I would cut back next time.  Julia did not add carrots in her recipe, but I went rogue and put a few in.  Lid on, time to simmer!

Since my pearl onions were already peeled and trimmed, I was able to begin browning them in oil without all the prep work.  After this step, I added water to the pan and simmered the onions for 30 minutes, after which they were removed and set aside.

For the next addition, I rinsed and quartered one 8 oz. carton of button mushrooms, cooking them in olive oil and butter.

Now, for the finale.  To put it all together, I made the beurre manié (a/k/a kneaded butter).  This was as easy as stirring together soft, room temperature butter with arrowroot flour until well incorporated.

I transferred all of the liquid from the sauté pan into a stock pot and whisked in the beurre manié until it was smooth and silky.

I added the onions and mushrooms to the sauce, then poured it over the chicken, bringing to a simmer one last time before serving.

There it is.  So many little steps to develop the flavor profile of this famous dish.  Yes, it was delicious.  Yes, I will take a few shortcuts next time, but I do intend to make this again.

Notes ♪♫ I took a few (but not many) liberties with Julia’s recipe.  I omitted the cognac, so no flambéing! 🔥While Julia used a whole fryer chicken and took great pains to explain how to cut it up, I opted for bone-in, skin-on chicken thighs.  My grocer had pearl onions, already peeled and ready to cook (thank you!) so that was another tedious step that I was able to skip.  Finally, I substituted arrowroot for the flour to make the beurre manié.  With that, the recipe is gluten free!

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Gluten Free Lemon Chicken

Lemon Chicken, the iconic dish from the sitcom Everybody Loves Raymond is famous for a reason.  It’s easy and delicious!  The boneless chicken breast comes out so juicy and tender, and the bright lemon flavor will make you an instant fan.  Perfect for family dinner, company or date night.  Make it for your special someone!

Dinner for 2

Ingredients:

  • 1 large (12-14 oz.) boneless chicken breast
  • olive oil
  • 1 egg
  • 1 tbsp. minced shallot
  • 1/4 tsp. Tuscan seasoning
  • salt and pepper, to taste
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 2 tbsp. rice flour
  • 2 tbsp. butter
  • 1/4 tsp. garlic granules
  • 1/4 cup chicken broth
  • 2 lemons, divided use

Preparation:

Butterfly the chicken breast then cut it in half lengthwise.

Set up 2 breading trays.  In the first tray, beat the egg with 1 tbsp. water.  Whisk in 1 tbsp. minced shallot, salt and pepper to taste.  In the second tray, add the rice flour and grated cheese.

Heat a nonstick skillet over medium low.  Coat the bottom with olive oil.  Working with one piece at a time, dip the chicken in the egg mixture, then shake off the excess and dredge in the flour and cheese.

When the pan is hot, add the chicken and cook for 6-7 minutes per side, turning once.

I cooked it all in this divided pan from Anolon, how cool is that?

To make the sauce, melt the butter and squeeze in the juice from one of the lemons, then stir in the chicken broth.  Slice the other lemon for garnish.

I grilled the chicken on one side and made the sauce on the other!

To serve, transfer the chicken to a plate, garnish with lemon slices and drizzle with the sauce.

I served it with risotto and peas.  You could definitely do a side of pasta or potato and veg as well.

Notes ♪♫ Don’t reach for the plastic lemon, freshly squeezed lemon juice is a must for this dish! 🍋🍋🍋 The same goes for the cheese, grate your own Parmigiano Reggiano cheese and taste the difference!

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Honey Glazed Pork Loin Roast

This pork roast was SO good, that I will be making it on repeat over the winter.  It’s perfect for families, dinner guests or any time.  The simple honey glaze perfectly complements the pork without overpowering it.

For this recipe, I used a pork loin roast.  Not to be confused with tenderloin, the pork loin is a rectangular shaped roast with a layer of fat, or fat cap, which helps keep it juicy as it bakes.

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Ingredients:

  • 2 lb. pork loin roast
  • dry rub (I used this one)
  • olive oil
  • 1 tbsp. honey
  • 1 tsp. Dijon mustard
  • 1 clove garlic
  • 1 tbsp. gluten free soy sauce (tamari)
  • 1 tbsp. olive oil

Preparation:

Preheat the oven to 450º.  Heat a stainless-steel skillet with olive oil.

Season the roast all over with your dry rub of choice.

Sear the roast in olive oil, browning all sides.

Next set up a small roasting pan with a rack, and mist with cooking spray.  Add the roast and brush with half of the honey mixture.

Place the roast in the oven on the middle rack and lower the heat to 375º.  Insert a thermometer and bake for 25 minutes.

After 25 minutes, carefully brush with the remaining glaze, tent with foil and continue roasting until the internal temperature reaches 140º, about 35 minutes longer.

Remove from the oven and let it rest 10 minutes before slicing.  As it rests, the internal temperature should continue to rise to 145º, which is perfect for me.  If you like your meat well done, you can leave it in the oven a little longer.

Doesn’t that look great?  SO juicy!  I served it with potatoes and carrots, but this versatile roast would go equally well with rice or noodles.

Notes ♪♫ This is not an ad, just a recommendation to try the Ginger Chile Espresso Maple Rub from The Spice House, which is what I used in this recipe.  It is currently one of my favorite seasoning blends and goes especially well with pork dishes!

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Honey Balsamic Grilled Chicken Breast

Need a fast weeknight meal?  Honey Balsamic Grilled Chicken Breast is a quick cooking main course that you can enjoy any night of the week.  With minimal prep, and one pan for easy cleanup.  This recipe makes 4 servings, assuming each breast weighs 12-14 oz. (1/2 breast per serving).

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Ingredients:

  • 2 large (12-14 oz.) boneless chicken breasts
  • salt and pepper, to taste
  • 3 tbsp. honey
  • 2 tbsp. balsamic vinegar
  • 1 tbsp. Dijon mustard
  • 1 tbsp. olive oil, plus more for grilling
  • 1/4 tsp. garlic powder
  • 1/4 tsp. basil
  • 1/4 tsp. thyme
  • 1/4 tsp. rosemary

Preparation:

Butterfly the chicken breasts and open them up, try to slice them to an even thickness.  Sprinkle with salt and pepper.

Whisk together the remaining ingredients, (honey through rosemary).

Brush 1 tbsp. of the honey mixture over the chicken and let stand at room temperature for 30 minutes.

Preheat your grill pan.  Coat it with cooking spray and add the chicken breast.  Spoon half of the honey mixture over the chicken, cover and cook for 5-7 minutes.

Turn the chicken and drizzle the remaining honey balsamic mixture over the top.

Continue cooking with the cover off, allowing the liquid to bubble up and thicken.

Chicken is finished when it reaches an internal temperature of 165º.  Transfer to a serving dish and drizzle some of the pan juices over the top.

Serve with rice or potatoes, along with your favorite veggies.

Notes ♪♫ I used an indoor grill pan for this recipe, perfect for stovetop cooking.  To make it on your outdoor grill, you will need something (like this) without perforations, or you will lose all of that delicious sticky sauce.

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Gluten Free Pumpkin Sour Cream Pancakes

With fall days arriving there are pumpkin recipes popping up everywhere.  I have my own traditions, like the Gluten Free Pumpkin Applesauce Muffins that I make every year.  Then there’s Gluten Free Pumpkin Pasta, Harvest Sauce and even Pumpkin Meatballs!

This post started as one of those “use it up” recipes.  I had just a little bit of sour cream, and a little pumpkin puree left over.  You know I hate to throw anything away. 😉 So who wants pancakes?

The recipe makes a small batch, breakfast for two.  I ended up with 5 full size pancakes and one mini pancake.  You can double or triple the recipe for a large family, or if you want extra to freeze for later.

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Ingredients:

Dry ingredients:

Wet ingredients:

  • 1/4 cup canned pumpkin puree
  • 1/4 cup sour cream
  • 2 tbsp. sugar
  • 1 large egg
  • 1 tbsp. canola oil
  • 1/2 tsp. vanilla
  • 2/3 cups milk (I used 2%)

+ Butter for the griddle

Preparation:

Preheat your griddle.  Be sure that it is nice and hot before you begin cooking. (Hint💡 Ever wonder why that first pancake is always “a little funny”?  The reason may be that your griddle wasn’t hot enough!)

Set up 2 bowls, whisk together the dry ingredients in one bowl (I strongly recommend that you weigh the flour), and the wet ingredients in the other.  Stir the wet and dry ingredients together, just until moistened.

Melt butter 1 tbsp. at a time on the griddle.  Scoop batter by 1/3 cups and add to the griddle, leaving space in between.

Cook for 5 minutes then flip.  Cook 3-5 more minutes.  Keep in mind that gluten free pancakes take longer to cook than regular pancakes.  Check if they are done by inserting a toothpick in the center.  If it comes out dry, they are ready.

If you have a little batter left over at the end, you can make a test pancake, here’s mine.  Just one bite!

You can serve the pancakes immediately or freeze for later.  I let mine cool completely on a rack, then wrapped them separately and stored in freezer safe bags.

They reheat beautifully, about 75 seconds in the microwave.  So, who’s ready for breakfast?

Notes ♪♫ I confess, I like a nice pumpkin on the front porch, but in the kitchen, I prefer out of the can.  It’s just easier and I think it tastes better. 🤷🏻‍♀️Look for canned pumpkin puree (not pumpkin pie filling).  Pumpkin should be the only ingredient.  I used Libby’s.

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Gluten Free Quinoa and Rice Pilaf

This variation on traditional rice pilaf is a nice change from the usual.  The addition of rainbow quinoa gives the rice a fiber boost and a nice textural contrast.  With just a hint of red, green and yellow bell pepper to liven things up, this is a side dish that you will want to add to your rotation.

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4 Servings

Ingredients:

Preparation:

Cook the diced pepper and onion in 1 tsp. olive oil and 1 tsp. butter until liquid is mostly evaporated.  (Hint: I buy frozen bell pepper strips to have on hand for recipes that only require a small amount.)

I got these at Stop & Shop

Bring chicken broth to a boil in a small saucepan with lid.  Add 1 tsp. butter, the rice, quinoa and seasoning.  Cover, reduce heat to low and simmer 20 minutes.

When finished, stir in the cooked peppers and onions.  Garnish with fresh chives before serving.

Look what a beautiful backdrop it makes for my pork tenderloin and zucchini!  So delicious and easy.

Can you use brown rice?

I chose long grain white rice for this dish because it cooks in the same amount of time as the quinoa.  If you prefer to use brown rice, you will need to start the rice 20 minutes ahead, then add the quinoa for another 20 minutes.

Notes ♪♫ Quinoa is one of those grains that are at higher risk of cross contact with gluten grains, both in the field and during processing and packaging.  To be safe, I always look for the gluten free label.

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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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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 Eggplant Timbale

Eggplant Timbale.

Also known as Timballo, or Timpano, this dish gets its name from the Italian word for “drum” and refers to how the contents are pressed into the pan to create the drum shape.  It is truly a dramatic presentation.

It has long been on my culinary bucket list to make this classic Sicilian pasta dish.  Labor intensive?  Yes, but is well worth the time and effort when you bring this stunning dish to the table.  Perfect for Italian Sunday Dinner!

There are many variations of Timbale throughout Italy.  The Sicilian style, like this one is traditionally wrapped in eggplant.  What else is in it- gluten free penne, meatballs, tomatoes and cheese.  Ordinary ingredients perhaps, but this recipe puts them all together in a most impressive presentation!  It looks and tastes amazing!  Like a classy, sophisticated lasagna.

It took me several hours total to prep the ingredients and assemble the dish, although I made the sauce and the meatballs a day ahead.

Don’t be intimidated by all the steps.  In this post I break the recipe down and make it easy for you to follow.  You can opt to do some of the prep in advance as I did, or all at once if time permits.  Remember to allow for a few hours rest in the refrigerator before baking, as this helps the Timbale to set up and hold its shape.

This dish is often baked in a springform pan, but for a small family, an 8” round baking dish pan works perfectly (although it was a little tricky flipping it over!).  For a larger family, use 2 eggplant and make extra sauce, then bake in a springform pan or make 2 of the 8” cake pans.

This is an incredible meal, and you will be surprised at how filling it is.  Even with this smaller version you may have leftovers for lunch.

4-6 servings

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INGREDIENTS:

Sauce

  • 28 oz. Can tomato sauce (reserve ½ cup for the meatballs)
  • 4 garlic cloves, minced
  • 1 small onion, diced
  • 1 tbsp. Olive oil
  • 2 tsp. Brown sugar
  • 1 tsp. Basil
  • ½ tsp. Oregano
  • Fresh ground pepper, to taste

Meatballs

  • ½ lb. Ground beef
  • ¼ lb. Gluten free Italian sausage
  • ½ cup tomato sauce
  • 1 egg
  • ¼ cup gluten free rolled oats
  • ¼ cup potato flakes
  • ¼ cup gluten free seasoned breadcrumbs
  • ¼ tsp. Gluten free Italian seasoning

Eggplant

  • 1 medium eggplant
  • Olive oil
  • Salt and pepper
  • Cooking spray

Pasta

  • 4 oz gluten free pasta (I used Jovial penne)

Other

  • ½ cup ricotta cheese
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup gluten free seasoned breadcrumbs

PREPARATION:

First, make the marinara sauce.  Heat a heavy saucepan or deep skillet with 1 tbsp. Olive oil.  Add the diced onions and cook, stirring frequently until they are translucent.  Add the garlic and stir for 30 seconds.  Next add the tomato sauce, reserving ½ cup for the meatballs.  Stir in the sugar, basil, oregano and fresh ground pepper.  Cover and simmer on low for ½ hour, then remove from the heat and cool to room temperature.  Check out this post for more detailed instructions on making a marinara sauce.

Now I can just hear you saying, can’t I cheat and use jar sauce?  Of course you can, just be sure it’s gluten free and I’ll never tell! 😉

Next, we will make the meatballs.  Whisk together the egg, reserved ½ cup of tomato sauce and Italian seasoning.  In a separate bowl, combine the rolled oats, potato flakes and breadcrumbs.  Add the beef and sausage to the egg mixture and work it in with your hands.  Read more about making meatballs in this post.

When the meat is well combined, add the dry ingredients and continue working the mixture to distribute everything evenly.  Line a baking sheet with foil and mist with cooking spray.  Form 24 small meatballs (about 1-½ inch) and place them on the baking sheet with space in between.  Broil 3 minutes per side on high, then set them aside and cool to room temperature.  *Note that I only used one dozen meatballs in this recipe, you will need all of them if you make a double batch or use a larger pan.

For the eggplant, cut off a slice at the stem and one from the bottom so that you can stand it up on your cutting board.  If you prefer, peel the eggplant by running a sharp knife down the sides to remove the skin.  If you don’t mind the skin, leave it on, it will look beautiful in the finished dish.

Cut one small round off the top then slice the eggplant lengthwise into thin strips, about ¼” wide.  I used a mandoline so that my slices would all be the exact same thickness.

Cook the eggplant in a large grill pan brushed with olive oil.  Season the slices as you cook them.  The goal here is to cook the eggplant just to where the slices are bendable, they will finish cooking in the oven. Don’t crowd the pan, cook it in batches if needed and drain the slices on paper towels.

Finally, cook the pasta to 2 minutes less than the package directions.  I recommend Jovial Brown Rice Pasta for this recipe because it holds up well to boiling and baking.  After cooking, drain and rinse the pasta under cold water.

And now (finally) we are finally ready for the assembly.  Mist your baking pan or springform pan generously with cooking spray.  Cut a circle of parchment paper to fit the bottom of your pan and place the small round of eggplant in the center.

Next begin layering the largest slices around the pan, letting them drape over the side, like this.  Save a few smaller slices to cover the top.

Whisk together 1 cup of sauce and ½ cup of ricotta cheese.  Fold in the pasta, half of the meatballs (about a dozen) and half of the grated cheese, then spoon the mixture over the eggplant and top with more sauce (you can reserve a cup of the sauce for serving).

Fold the eggplant slices inward, then use the smaller slices to fill in the center.  Cover with plastic wrap and gently press down on the mixture, so that it will set up in the shape of the pan.  Refrigerate for 2-3 hours before baking.

Preheat the oven to 350 degrees.  Remove the plastic wrap and sprinkle with the remaining grated cheese and breadcrumbs.

Mist a sheet of foil with cooking spray and cover the pan.  Don’t make it too tight, you don’t want the foil to stick.  Bake for 30 minutes, then carefully remove the foil and bake 30 minutes more.  You should see bubbling on the sides of the pan.

Now for the unveiling.  You really could serve it just like this, and I took a lot of pictures in case of a faux pas when I flipped it over!

The easiest way to do this is to run a butter knife around the edges then cover the pan with a plate and quickly invert it.  Careful, the pan will still be hot.

TADA!!! There it is!  Peel away the parchment paper and let it rest for 10 minutes before serving.  I like to garnish with fresh basil.

Slice into wedges and serve with more sauce and grated cheese.

Friends, what a meal!  This is not a dish that I will make often, but it is truly a joy for this home cook to say that I’ve done it!  And as for being gluten free, I promise no one will even know.  You do not have to give up delicious pasta dishes on the gluten free diet, and this recipe is a true testament.

Notes ♪♫ Always check ingredient labels.  You know that your pasta and breadcrumbs must be gluten free, but don’t forget to check the sausage.  How about that grated cheese?  I always buy a block of cheese and grate my own, so I don’t have to worry about additives.  For those who cannot have oats, you can add a bit more potato flakes and breadcrumbs to the meatballs.

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Rocky Point Red Clam Chowder

I was born and raised in RI and have lived here for most of my life.  This post celebrates a Rhode Island icon of my youth, Rocky Point Park.  The amusement park, which operated from the late 1840s until it closed in 1994 was a favorite childhood destination for its incredible thrill rides.  Shore Dinner Hall at Rocky Point was the place to go for clam cakes and chowder that were famously served to thousands at a time.

Copycat recipes abound for Rocky Point Red Clam Chowder.  Here is my gluten free rendition, and I think it is a fitting tribute to the original!

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Fresh clams are always available in RI, but if you don’t want to do all that prep, frozen raw clams are a great alternative.  They are so much better than canned, and worth seeking out.  Remember, clams cook quickly and should only be added to the chowder during the last 5 minutes of cooking.

Ingredients: 

  • 4 oz. salt pork
  • 3 tbsp. unsalted butter
  • 1 large, sweet onion, diced
  • 2 bottles (16 oz. total) clam juice
  • 2 large russet potatoes, peeled and diced
  • 1 tsp. Old Bay seasoning
  • 16 oz. container frozen raw chopped clams, thawed
  • 1 can gluten free tomato soup
  • 1-1/2 tsp. paprika
  • black pepper to taste 

Preparation:

Peel and dice the onions and potatoes, dice the salt pork into 1/2″ pieces.

Melt the butter in a Dutch oven or heavy stockpot over medium low heat.  Add the diced salt pork and cook for about 15 minutes, stirring constantly.  Take your time here, you want nicely browned pork bits and all the rendered fat that is going to flavor the chowder.

Remove the browned bits with a slotted spoon, drain on paper towels and set aside for garnish.  Reserve the fat in the pan.

Add the onions and cook 5 minutes, stirring frequently.

Add the potatoes, clam juice, and Old Bay seasoning.  Bring to a boil and simmer 15 minutes.

Finally, add the clams, tomato soup and the paprika.  Cook 5 minutes longer (just a simmer, not a rolling boil), season with black pepper and remove from the heat.  Let stand for 1 hour before serving.

Serve the chowder with a few of the reserved bacon bits for garnish, they really make the flavor pop!  And how about those Oyster Crackers?  Yes, they are from scratch, and they are gluten free!  You’re welcome.

I hope my fellow Rhode Islanders have enjoyed this bit of local nostalgia.  Try the recipe and let me know what you think!  You don’t have to be gluten free, or a local to love this chowder, it is fabulous!

Notes ♪♫ Many red clam chowder recipes call for a can of condensed tomato soup, but don’t reach for the Campbells!  It is not gluten free.  I like Health Valley tomato soup, or this one from Pacific Foods.  If you are watching your sodium intake, look for low sodium or no salt added.  Either will work well in this recipe, since there are so many other salty ingredients.  Always check labels for hidden gluten, and if the salt pork is too much sodium for your diet, you can sub a few slices of low sodium bacon.

Originally published 8/31/2018, Updated 5/30/21, Rephotographed 7/16/2024

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