Tag: Gluten Free Sides

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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Hash Brown Waffles

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

I was featured at the senior salon pit stop

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

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

4 Servings, Serving size = 1 waffle

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Ingredients:

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

Preparation:

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

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

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

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

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

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

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

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

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

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

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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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Roasted Sweet Potato and Brussels Sprouts

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

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Ingredients:

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

Preparation:

Preheat the oven to 425º.

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

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

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

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

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

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

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Gluten Free Peas and Elbows

Do you get bored with the same old side dishes?  I tend to always go with rice or potatoes for dinner, but it gets monotonous!  So, here’s a little something I made to change things up one weekend.  I served it with steak, but this nifty little side dish would go well with chicken or pork chops too!

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Ingredients:

  • 1 tbsp. olive oil
  • 1/4 cup minced onion
  • 1 cup gluten free chicken stock
  • 1 cup (3 oz.) gluten free elbow macaroni
  • 1/2 cup water
  • 1/2 cup frozen peas, defrosted
  • 1 tbsp. butter
  • 1 heaping tbsp. shredded parmesan
  • 1/2 tsp. seasoned salt
  • sea salt, to taste
  • fresh chives, for garnish

Preparation:

In a small nonstick saucepan, sauté the onion in 1 tbsp. olive oil until the onions are translucent.

Add 1 cup gluten free chicken broth, 1 cup water, salt to taste and seasoning of choice.  Bring to a simmer and add the elbows, cook to package directions.  With 5 minutes left on cook time, add the peas and simmer 5 minutes longer.

Stir in 1 tbsp. butter, a heaping tbsp. of cheese (or more if you like) and transfer to a serving bowl.

Garnish with fresh chives or parsley.  I love this easy side, so it will definitely be going into the dinner rotation!

Notes ♪♫ I used Jovial brown rice elbows in this recipe.  One of my favorite brands of gluten free pasta, I was thrilled to find elbows at the store.  If they aren’t available where you live, you can get them here on Amazon.

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Hash Brown Muffin Cups

Aren’t these the cutest?  Hash Brown Muffin Cups are fun to make and eat, kid friendly and adult approved!  Using frozen hash browns really cuts down on the prep work.  This is a great brunch recipe because you can prepare it the night before and bake in the morning.

Are hash browns gluten free?

As long as you are buying plain hash brown potatoes, they should be fine.  I always look for the gluten free label as an extra measure of security, but as long as the only ingredient is “Potatoes” you are good to go.  If the potatoes are seasoned or include other ingredients, then investigate further before buying.  I used Ore-Ida frozen shredded Hash Browns in this recipe.

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Ingredients:

  • 20 oz. frozen shredded hash browns (for a standard 12-cup muffin tin)
  • 1/2 cup shredded parmesan cheese
  • 1/2 tsp. salt
  • fresh ground pepper, to taste
  • 1/2 tsp. garlic granules
  • 1/8 tsp. paprika
  • 2 tbsp. olive oil
  • cooking spray

Preparation:

Weigh 20 oz. hash browns and place in a zip top bag.  Defrost in the refrigerator.

I used a salad spinner to be sure the potatoes were as dry as possible (see notes).   After spinning the potatoes (or pressing them dry with paper towels) transfer to a clean bowl.

Toss the hash browns with the cheese and seasonings.  Drizzle with 2 tbsp. olive oil and toss again to coat thoroughly.

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

Cover with plastic wrap and refrigerate overnight.

The next morning, preheat the oven to 400º and spritz the tops of the muffin cups with olive oil spray.  Bake for 45 minutes.

The edges should be browned and crispy.  Use a spoon to slide them right out of the pan onto a serving dish!

Hash Brown Muffin Cups will be a great addition to your brunch menu, or a fun dinner side.  They reheat well, and ours stayed crispy even after microwaving.  You will want to keep a bag of hash browns in your freezer pantry, so you can make a batch any time you like!

Notes ♪♫ My salad spinner is over 20 years old.  We originally purchased ours when my husband used to plant a large garden and I needed an easy way to wash the veggies.  Today I still eat lots of salads and this is just a handy thing to have in your kitchen!  Here’s the current model.

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Roasted Rainbow Carrots

Are you looking for a beautiful and easy side dish for your holiday table?  Roasted Rainbow Carrots are so pretty and go well with a variety of roasts and main courses.  In this easy preparation, I roast them whole with butter and herbs then give them just a brush of maple syrup at the end for sweetness.  Of course, you can do this with regular carrots.  Just be sure to choose slender carrots that are about the same size, so they cook evenly.

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Ingredients:

Preparation:

Peel and trim the carrots, leaving a little of the stem (for appearance, not to eat).

Rinse the carrots and pat dry.

Line a sheet pan with foil and mist with cooking spray.  Arrange the carrots in a single layer, dot with butter and season with salt, pepper and thyme.

Roast at 400º for 20-25 minutes or until they reach the desired softness.

You can prepare to this point the night before and reheat in the morning.  Brush the carrots lightly with maple syrup and return to the oven for 15-20 minutes at 325º.  Transfer to a serving dish.

Notes ♪♫ Thyme pairs beautifully with carrots.  I was fortunate enough to still have fresh thyme from my herb garden when I made this for Thanksgiving.  Look for it in the supermarket, or if you can’t find it, use dried thyme.

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Easy Gluten Free Pasta Salad

Here is a simple, Italian inspired Gluten Free Pasta Salad to bring to the family BBQ, or to make ahead and enjoy with dinner after a busy workday.  With no mayonnaise, it won’t go bad on those hot summer days.  It’s a light refreshing side dish that won’t leave you feeling stuffed.

My biggest tip for this recipe is to assemble it no more than a few hours before serving.  You can prep the veggies the night before, but don’t cook the gluten free pasta too far ahead, it won’t keep as well in the fridge as regular pasta.  For best consistency, I like to drain and chill the pasta for 30 minutes before tossing it with the veggies and dressing.

8 servings

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Ingredients:

  • 3 slices of bacon, diced
  • 8 oz. gluten free pasta
  • 1 tbsp. olive oil
  • 2 cups veggies cut into small dice –
      • frozen peas, thawed and drained
      • red onion, small dice
      • grated carrot
      • cucumber, small dice seeds removed
      • red bell pepper, small dice
      • green beans, blanched and diced
  • salt and pepper to taste
  • 1/4 cup Italian cold cuts, chopped (optional but good)
  • 1/2 cup gluten free Italian dressing
  • 1/4 cup grated Parmesan cheese

It’s been almost impossible to find these Garden Pagodas from Ancient Harvest since the pandemic.  But they are just perfect in this pasta salad, so if you spot them be sure to grab a couple of boxes!

Tinkyada also makes tri-color spirals, as does Lieber’s although I haven’t tried them.  I will update the post if I can find any others.

Preparation:

You will need about 2 cups total diced veggies.  This is a great way to use up leftovers, use veggies you have on hand or use your favorites!  Today I’m using red onion, cucumber, carrots, bell pepper, peas and green beans.  You can do this step a day ahead to save time.  Keep everything chilled until ready to assemble the pasta.

Cook the bacon and drain on paper towels.

As I mentioned above, I recommend that you wait until a few hours before serving to assemble the salad.  Cook the pasta to al dente.  This will likely be several minutes less than the package directions, so taste frequently.  Drain the pasta and immediately rinse it under cold water to stop the cooking.

Place the colander over a large bowl, toss with 1 tbsp. olive oil and chill in the fridge for 30 minutes.

Combine the drained, chilled pasta with the veggies in a large bowl, toss with the bacon, cold cuts and cheese.

Add the Italian dressing and toss well.  You can serve it just like this!

Or transfer it all to a pretty serving bowl.  Cover and refrigerate until ready to serve.

Notes ♪♫ I always add a gluten free marker to a dish that I bring to a cookout, in case there are other guests with the same dietary restrictions.  I’ll bet that if I didn’t tell anyone it was gluten free no one would be the wiser!  Make it for your next get together and watch it disappear 🙂

 

Originally posted 5/28/2018                      Updated 7/15/2022  

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Cheesy Potato Stacks

Here is a beautiful potato side for your Thanksgiving table with all the colors of fall.  A festive presentation of white and sweet potatoes, layered and baked gratin style in a muffin tin.  You will want to make a double batch, they are so good everyone will want seconds and thirds!

The Apple Smoked Gruyere that I used in this recipe was just amazing.  The unique flavor is a definitely a little bolder than plain Gruyere, but it was the perfect pairing to this fall inspired potato side.

 

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Ingredients:

  • 1 large, sweet potato, peeled
  • 4 small red potatoes, skin on
  • cooking spray
  • 4 tbsp. unsalted butter, melted
  • 1/3 cup 1% milk
  • seasoned salt, to taste (I used Lawry’s reduced sodium)
  • 2 cups shredded Gruyere cheese (I used Red Apple Smoked Gruyere)
  • fresh thyme for garnish

Preparation:

Grate the cheese.  Slice the potatoes very thin, using a mandoline or sharp knife.  Leave some of the skins on for more color and texture.

Heat the butter, milk and seasoned salt, whisk well.  Preheat the oven to 400º and coat a 12-cup muffin pan with cooking spray.  Begin layering the potatoes in the muffin cups, alternating white and sweet potato slices until the cups are half full.

 Use the smaller slices on the bottom for the best fit.  Drizzle one tsp. of the butter mixture over each stack and top with half of the grated cheese.

Continue layering the potatoes, mounding them to just a little higher than the top of the muffin cups (they will cook down) and finish with the remaining butter and cheese.  Sprinkle more seasoning over the top.

Bake for 40-45 minutes, until the edges are nicely browned, and the cheese has melted.

To serve, use a spoon to carefully remove each stack and invert onto a serving platter.  Garnish with fresh thyme.

Notes: ♪♫ I entered this recipe in the 2021 Beyond Celiac Gluten-Free Holiday Recipe Contest.  Well guess what, my Cheesy Potato Stacks recipe earned an honorable mention!  You can view it on the Beyond Celiac website where it has been featured, and the recipe was also linked to their November newsletter.  Pretty exciting stuff for this home cook!

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Easy Apple Sauté

This Easy Apple Sauté is a favorite of mine.  It makes a great breakfast accompaniment to oatmeal or pancakes.  Do you ever have a side of fruit with dinner instead of a veggie, just to change things up?  Apples go well with any pork dish or BBQ meal.  And if you like, this basic recipe can stand in as a light dessert without all the extra fat and carbs.  Best of all, it’s ready in 5 minutes, no baking!

Ingredients:

  • 2 apples (I used Cortland)
  • 1 tbsp. brown sugar
  • 1 tbsp. unsalted butter
  • cinnamon and nutmeg

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Preparation:

Peel and dice the apples.

Heat a 10″ skillet on medium and melt the butter.

Add the apples to the skillet and toss to coat.  Cook 1-2 minutes.

Sprinkle with  brown sugar, and stir it in to melt.

Sprinkle with cinnamon and nutmeg.  Cook for 2-3 more minutes, stirring frequently.  A light syrup will form in the pan.

I love this diet friendly treat as a standalone side or as a topping for other fall veggies, like my Apple Walnut Butternut Squash.

Notes ♪♫ Granny Smith apples are most often recommended for cooking, but there are so many varieties that would be delicious in this fast and easy preparation.  Honey Crisp is always a top choice for me, but I used Cortland apples in this post, because a dear neighbor had gifted me a bag.  They were so good, so use what you have!

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