gluten free – Page 2 – My Gluten Free Cucina

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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Gluten Free Bruschetta Cod

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

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

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

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

Dinner for two (recipe can be doubled or tripled)

Ingredients:

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

Preparation:

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

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

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

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

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

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

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

Gluten Free Bruschetta Cod

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Author: © My Gluten Free Cucina
Category: Seafood
Method: Baking
Cuisine: Italian
Diet: Gluten-Free

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Description

This recipe is easy and straightforward; made with common ingredients. Fresh tomatoes and basil are a must here (don’t use canned!). Try to choose portions of fish that are all the same size and thickness, so that they all finish cooking at the same. For end pieces, tuck the thin side underneath to keep it moist.

Ingredients

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

Instructions

Cut the tomatoes into small dice, discarding the core and as many seeds as possible.
Place the diced tomatoes in a small bowl, and toss with 1 tbsp. olive oil, the balsamic vinegar, sea salt and ground pepper. Cut one large basil leaf into thin strips (chiffonade) and stir into the tomatoes. Let the mixture stand for about 30 minutes at room temperature.
Preheat the oven to 350º. Coat a baking dish with cooking spray and arrange the cod with space in between. Drizzle with the remaining olive oil and a pinch of sea salt.
Top each piece of fish with 1 tbsp. of breadcrumbs, then divide the diced tomatoes evenly over each piece.
Bake for 25 minutes. Plate with a garnish of fresh basil leaves.

Notes

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

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

Gluten Free Sausage Ragu

This hearty Sausage Ragu was inspired by one of many regional dishes originating in Sardinia, Italy. It has an incredible flavor profile starting with Italian pork sausage, combined with aromatic veggies, tomatoes, wine and saffron. Check out the full recipe below. This sauce pairs perfectly with the Malloreddus Pasta that I made in the previous post. The dish is traditionally finished with Pecorino Romano cheese, and I added some fresh parsley from my herb garden. Mangia!

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3-4 servings

Ingredients:

4 links gluten free Italian sausage, about 10 oz.
15 oz. can crushed tomatoes
8 oz. can tomato sauce
2 tbsp. tomato paste
1/2 cup onion, diced
1/2 cup carrot, diced
1/4 cup celery, diced
3 garlic cloves, minced
1 tsp. basil
1/2 tsp. oregano
1 bay leaf
1 tbsp. olive oil
1/4 cup red wine
pinch of saffron, combined with 1 tbsp. water

Preparation:

Heat a deep skillet with 1 tbsp. olive oil. Cut the carrots, celery and onion into small dice. Add them to the skillet and cook for 5 minutes over low heat.

Remove the sausage casings and cut the sausage into small pieces. Add to the skillet with the veggies.

When the sausage starts to brown, push the meat and veggies to the sides of the pan and add the tomato paste in the center.

Let it toast for a few minutes, then stir it into the sausage and veggies.

Add the wine, and saffron water, garlic, basil, oregano and bay leaf.

Let the wine cook off for a few minutes, then add the crushed tomatoes and the tomato sauce. Stir well, and simmer 30-45 minutes with the lid slightly ajar to allow the sauce to thicken as it cooks. Stir the sauce every 10 minutes while it simmers.

Serve this wonderful sauce over your favorite pasta and finish with grated cheese. Pecorino Romano is traditional with this dish, but you can use Parmigiano Reggiano.

Notes ♪ You’ll want to choose a pasta that can stand up to a chunky sauce like this. Corkscrew pastas like fusilli, or ridged pasta like rigatoni work especially well. For a special treat, check out the Gluten Free Malloreddus Pasta that I made from scratch to go with this sauce.

Notes ♫ The sausage in this recipe contains plenty of salt, so if you are watching your sodium intake you can use unsalted tomatoes to balance things out.

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Gluten Free Corn Muffins

Corn muffins are classic comfort food, and they are easy enough for novice bakers to prepare. The ingredients are pantry staples. Flour, cornmeal, sugar, oil, eggs, and milk. Recipes can be found online, in magazines and in practically every vintage cookbook.

Are corn muffins gluten free?

Any of these recipes can easily be adapted to gluten free by changing just one ingredient, the flour. This is my gluten free adaptation, and the muffins are not overly sweet, making them perfect for breakfast. So, ditch the mix and let’s bake some gluten free corn muffins from scratch!

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Ingredients:

150 g. cornmeal (1 cup)
100 g. gluten free all-purpose flour (3/4 cup)
40 g. sugar (3 tbsp.)
10 g. baking powder (2-1/2 tsp.)
5 g. salt (3/4 tsp.)
2 large eggs
1 cup milk (I used 2%)
1/4 cup canola oil
cooking spray
1 tbsp. melted butter, for finishing

preparation:

Weigh the dry ingredients in one bowl and whisk together the wet ingredients in another.

Add the dry ingredients to the wet, and stir together with a batter whisk, just until moistened. Let the batter rest while you preheat the oven to 400º.

Resting the batter allows the flour to hydrate and avoid that gritty texture.

Mist a 12-cup muffin tin with cooking spray. If you prefer smaller muffins (good for kids and small appetites), fill 12 muffin cups to about 2/3 full and bake for 15 minutes. For mid-sized muffins, fill 9 muffin cups to about 3/4 full and bake for 15-17 minutes.

For big bakery size muffins use a 6-cup muffin tin and fill batter to the top. Bake for 20 minutes.

Check the center with a toothpick, and if it comes out dry, they are done. Brush the tops with melted butter, then transfer to a rack to cool.

Muffins can be stored at room temperature for one day, and any leftover after that can be frozen.

Notes ♪♫ You probably have most of the ingredients to make these corn muffins in your pantry. I recommend Better Batter Original Blend for the flour, but you can use any one-to-one gluten free blend. For the cornmeal, I used Bobs Red Mill.

Gluten Free Sourdough Discard Zucchini Bread

If you are of a certain age, you had that cookbook. Maybe you still have a copy, the one with the checkerboard cover that every new bride had to have in her kitchen. The recipes were straight forward and always tasted great. No pictures, no stories, just ingredients and instructions.

This recipe is adapted from that same book; it’s an old favorite of mine that I used to make all the time before my Celiac diagnosis.

Why Sourdough Starter?

To adapt this quick bread to be gluten free, I knew that some additional liquid would be needed. I considered things like yogurt, sour cream or applesauce. But I had my starter in the fridge waiting to be fed so….

The Flour

I used Better Batter original blend in my recipe, converted at 130 g. per cup. It is my favorite flour for making muffins and quick breads!

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Adapted from the Better Homes and Gardens® New Cookbook (the not so new version 😂).

Ingredients:

Dry Ingredients

195 g. gluten free all-purpose flour (about 1-1/2 cups)
1.3 g. cinnamon (1 tsp.)
3.3 g. baking soda (1/2 tsp.)
1.6 g. salt (1/4 tsp.)
.75 g. baking powder (1/4 tsp.)
.6 g. nutmeg (1/4 tsp.)

Wet Ingredients

105 g. granulated sugar (1/2 cup)
47 g. brown sugar (1/4 cup)
65 g. sourdough discard (1/4 cup)
50 g. canola oil (1/4 cup)
50 g. egg (1 large)
1 cup shredded zucchini (about 1/2 medium)
zest of 1/2 lemon
pecan halves (optional)

Preparation:

For best results, I strongly recommend that you weigh your ingredients. Traditional cup and spoon measurements are provided as well, but at the very least always weigh the flour.

Whisk the wet ingredients together in one bowl, and the dry ingredients in another. Use a batter whisk to stir the wet and dry ingredients together, just until moistened.

Scrape the batter into a standard 1 lb. loaf pan misted with oil.

💡 Let the batter rest while you preheat the oven to 350º.

You can optionally add some pecan halves to the top like I did.

Bake for 45 minutes and test with a toothpick. Let it cool in the pan for 10 minutes.

Remove from the pan and let it cool before slicing.

Check out the crumb, it came out so delicious and moist. Every bit the traditional zucchini bread, and you don’t really taste the sourdough.

Leftovers can be stored at room temperature for a day. Beyond that, I recommend you wrap slices tightly in plastic wrap and freeze (store in a freezer safe bag).

Notes ♪♫ For moist quick breads with no gritty texture, be sure to let the batter rest for 15 minutes before baking.

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:

120 g. gluten free all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. cardamom
1/8 tsp. nutmeg

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.

Honey Glazed Pork Chops

Pork chops are an easy and economical main course. There are so many ways to prepare them! I have always breaded and baked mine, but in the summer, I want something a little lighter. This simple recipe is the one to keep handy for your weeknight rotation. You will love the honey glaze, and the pork chops come out tender and juicy every time.

2 Servings

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Ingredients:

bone-in pork chops, about 6 oz. each
2 tbsp. olive oil
1 tbsp. honey
1 tbsp. gluten free soy sauce (tamari)
½ tbsp. gluten free Worcestershire sauce (I like Lea and Perrins®)
Gluten free seasoning or seasoned salt, to taste
cooking spray
fresh chives, for garnish

Preparation:

Choose chops that are all about the same size, so that they finish cooking at the same time. Whisk together the olive oil, honey, soy sauce and Worcestershire sauce in a baking dish large enough to hold your pork chops in a single layer.

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

I cooked the chops in a large non-stick grill pan, you want them spaced out in the pan, not touching. Coat the pan with cooking spray and heat over medium low. Add the pork chops, sprinkle with seasoning, then cover and cook 4 minutes. Keep the cover on, and don’t move the chops around in the pan.

Turn the pork chops over, drizzle any remaining marinade over the top and sprinkle more seasoning. Cover and cook for an additional 3-5 minutes, depending on the thickness of the chops and how you like them done. According to food safety guidelines, pork should be cooked to a minimum of 145° and for me this is perfect. Check with a thermometer to be sure.

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

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

Doesn’t that look good? Now that you know how easy it is, surprise your family with a delicious pork chop dinner this week. Make it once and it will become an instant favorite!

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

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

Honey Glazed Pork Chops

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Author: © My Gluten Free Cucina
Yield: 2 Servings 1x
Category: Dinner
Method: Skillet
Diet: Gluten-Free

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Description

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

Ingredients

Scale

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

Instructions

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

Cook the chops in a large non-stick grill pan, you want them spaced out in the pan, not touching. Coat the pan with cooking spray and heat over medium low. Add the pork chops, sprinkle with seasoning, then cover and cook 4 minutes. Keep the cover on, and don’t move the chops around in the pan.

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

Transfer to a serving dish and garnish with chives.

Notes

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

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

Gluten Free Ciabatta Rolls

If you follow me on Facebook, you will have seen these rolls before. This is my go-to recipe for lunch sandwiches, and I make a batch every couple of weeks.

They are the perfect texture, soft but not gummy inside. You can toast them or not, they are delicious either way.

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This recipe was adapted from the Better Batter website, with permission from my favorite Chef, Patrick Auger. Bet you’re not surprised to hear that!

Chef Patrick, who I consider to be “The Oracle” of gluten free baking created this recipe, and he knows my little secret. When I first started making these rolls, I couldn’t decide which flour to use! 🤔

I am a huge fan of Better Batter Artisan Blend. But I love their new Bread Flour too. So, to put my own spin on this recipe, I mixed the 2 flours together.

Shop Better Batter with my Promo Code MGFC30 for 30% off your full price purchase!

I used half artisan blend and half bread flour. And the flavor and texture of these rolls is SO good. The best of both worlds really.

Ingredients:

227 g. Better Batter Artisan Blend
227 g. Better Batter Bread Flour
35 g. sugar
12 g. salt
7 g. instant yeast
454 g. warm water
56 g. canola oil
2 tbsp. milk
seeds (optional; I use sesame, poppy, everything bagel)

Preparation:

Weigh the ingredients (yes, even the liquid). Combine the water and oil in the bowl of a stand mixer. Whisk together the flours, sugar, salt and yeast in another bowl. Add the dry ingredients to the wet and mix with the paddle attachment. Then beat for 7 minutes on speed #2.

Scrape the dough down and transfer it to an oiled bowl. Cover and refrigerate overnight.

In the morning, the dough should be nice and puffy. Turn it out onto a floured cutting board.

Use a scale to portion the dough into 2.5 oz. pieces. If you measured accurately, you should have enough for 13 rolls plus a little bit extra for a bite size piece. Don’t throw it away, bake it up and use it for tasting!

Note ♪ You can make the rolls larger if you like. I find that 2.5 oz. is just the right size for me, something between a regular hamburger bun and a sandwich thin. Try it, especially if you don’t want to overdo it on the carbs.

Roll each section in flour to form a smooth ball, then flatten slightly with your palm.

Line a large sheet pan with parchment paper and sprinkle lightly with flour. As you form each roll, place it on the sheet pan leaving a little space in between.

When all the rolls have been formed, cover the pan with plastic wrap and let the rolls rise for 45 minutes. They will puff up but not double in size.

Preheat the oven to 475º. Brush the rolls with milk, and sprinkle with seeds (optional). I made a few each with sesame, poppy and everything bagel. Use your favorites!

Place the rolls in the oven and spray the sides of the oven with water to create steam.

Bake for 10 minutes, then lower the heat to 375º and bake for another 15 minutes.

Remove from the oven and transfer rolls to a cooling rack. Allow them to cool for at least 6 hours before slicing.

Remember that little baby roll? Time for a taste test!

How nice that these rolls do not have to be toasted.

But you can toast them if you like!

Notes ♪♫ The original recipe by Chef Patrick Auger can be found here. Of course, you do not have to combine the 2 flours together. I’m just showing you how I do it and I’m not kidding- the flavor is extraordinary. You will think you’re eating regular bread. And yes, gluten free flour can cost a few $$$, so be sure to use my Promo Code MGFC30 when you shop Better Batter, for 30% off your full price purchase!

Gluten Free Ciabatta Rolls

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Yield: 13 Rolls 1x
Category: Gluten Free Bread
Method: Baking
Diet: Gluten-Free

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Description

This recipe was adapted from the Better Batter website, with permission from my favorite Chef, Patrick Auger. Bet you’re not surprised to hear that!

Ingredients

Units Scale

227 g. Better Batter Artisan Blend
227 g. Better Batter Bread Flour
35 g. sugar
12 g. salt
7 g. instant yeast
454 g. warm water
56 g. canola oil
2 tbsp. milk
seeds (optional; I use sesame, poppy, everything bagel)

Instructions

Weigh the ingredients (yes, even the liquid). Combine the water and oil in the bowl of a stand mixer. Whisk together the flours, sugar, salt and yeast in another bowl. Add the dry ingredients to the wet and mix with the paddle attachment. Then beat for 7 minutes on speed #2.

Scrape the dough down and transfer it to an oiled bowl. Cover and refrigerate overnight.

In the morning, the dough should be nice and puffy. Turn it out onto a floured cutting board.

Use a scale to portion the dough into 2.5 oz. pieces. If you measured accurately, you should have enough for 13 rolls plus a little bit extra for a bite size piece. Don’t throw it away, bake it up and use it for tasting!

Roll each section in flour to form a smooth ball, then flatten slightly with your palm.

Line a large sheet pan with parchment paper and sprinkle lightly with flour. As you form each roll, place it on the sheet pan leaving a little space in between.

When all the rolls have been formed, cover the pan with plastic wrap and let the rolls rise for 45 minutes. They will puff up but not double in size.

Preheat the oven to 475º. Brush the rolls with milk, and sprinkle with seeds (optional). I made a few each with sesame, poppy and everything bagel. Use your favorites!

Place the rolls in the oven and spray the sides of the oven with water to create steam.

Bake for 10 minutes, then lower the heat to 375º and bake for another 15 minutes.

Remove from the oven and transfer rolls to a cooling rack. Allow them to cool for at least 6 hours before slicing.

Notes

You can make the rolls larger if you like. I find that 2.5 oz. is just the right size for me, something between a regular hamburger bun and a sandwich thin. Try it, especially if you don’t want to overdo it on the carbs.

The original recipe by Chef Patrick Auger can be found here. Of course, you do not have to combine the 2 flours together. I’m just showing you how I do it and I’m not kidding- the flavor is extraordinary. You will think you’re eating regular bread. And yes, gluten free flour can cost a few $$$, so be sure to use my Promo Code MGFC30 when you shop Better Batter, for 30% off your full price purchase!

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

Better Batter Collaborator

When you shop Better Batter | Gluten Free Flour, use my Promo Code MGFC30 for 30% off your non-sale purchase!

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:

1/2 cup long grain white rice
1/4 cup rainbow quinoa
1-1/2 cups gluten free chicken broth
1/2 cup bell pepper and onion, cut into small dice
3/4 tsp. chive seasoning (or seasoning of choice)
olive oil
butter
fresh chives, for garnish

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.)

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. For peace of mind, 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.

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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