Tag: #glutenfree

Asian Inspired Pulled Chicken

Meal delivery services have become so commonplace these days, that you can order takeout from just about anywhere.  Except when you have dietary restrictions- that is.  There are no dedicated gluten free restaurants where I live, and I am not comfortable ordering over the phone where I cannot speak to staff face to face about their allergen protocols.

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So, to satisfy my craving for takeout, you will likely find me right here in the kitchen.  Today I’m using my Dutch Oven to create this Asian Inspired Pulled Chicken, an absolutely amazing dish that rivals any restaurant!  Served over fried rice, 100% gluten free.

ingredients:

  • 2 boneless chicken breasts (about 1-¼ lbs.)
  • 1/4 cup honey
  • 1/4 cup tamari (gluten free soy sauce)
  • 2 tbsp. gluten free Hoisin sauce
  • ½ tbsp. mirin (rice wine)
  • ½ tsp. sesame oil
  • 2 garlic cloves, minced
  • 1 bunch of scallions
  • 1/4 tsp. powdered ginger
  • 1 bunch of scallions
  • cooking spray
  • 1 tsp. toasted sesame seeds
  • 1 batch of Fried Rice (RECIPE) for serving

Preparation:

Mince the garlic and slice the scallions, reserving the green tops for garnish.  Preheat the oven to 275º (no, that’s not a typo – 275º – we are cooking low and slow).

Coat a Dutch Oven with cooking spray and add the chicken breasts.

Whisk together the sauce ingredients, honey through powdered ginger.

Pour it over the chicken, cover and bake for 2-½ hours, turning halfway through.

While the chicken cooks, make the fried rice.  I have a Basic Fried Rice recipe here that you can use with all your Asian inspired meals.

After 2-½ hours the chicken should be cooked through and very tender.  Remove to a cutting board and shred it with 2 forks.

Return the chicken to the pot and stir well to coat with the remaining sauce.  Keep warm while you finish the rice.

Spoon the chicken over the rice and garnish with the scallion greens and toasted sesame seeds.

Notes: ♪♫ No time to make fried rice?  You can serve this over plain rice or with any sides you like!

Were you surprised to learn that soy sauce is not gluten free? I was!  The soy is fermented in wheat, making it unsafe for those of us with Celiac disease.  In this recipe I used San J brand gluten free Tamari in place of soy sauce.  It is a great addition to any Asian inspired recipe and also great for marinades.

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Asian Inspired Pulled Chicken

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  • Author: © My Gluten Free Cucina
  • Yield: 4 Servings 1x
  • Category: Dinner
  • Cuisine: Asian Inspired
  • Diet: Gluten-Free
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Description

I used my Dutch Oven to create this Asian Inspired Pulled Chicken, an absolutely amazing dish that rivals any restaurant!  Served over fried rice, 100% gluten free.

Ingredients

Units Scale
  • · 2 boneless chicken breasts (about 1-1/4 lbs.)
  • · 1/4 cup honey
  • · 1/4 cup tamari (gluten free soy sauce)
  • · 2 tbsp. gluten free Hoisin sauce
  • · 1/2 tbsp. mirin (rice wine)
  • · 1/2 tsp. sesame oil
  • · 2 garlic cloves, minced
  • · 1 bunch of scallions
  • · 1/4 tsp. powdered ginger
  • · 1 bunch of scallions
  • · cooking spray
  • · 1 tsp. toasted sesame seeds
  • · 1 batch of Fried Rice (RECIPE) for serving

Instructions

  1. Mince the garlic and slice the scallions, reserving the green tops for garnish. Preheat the oven to 275º (no, that’s not a typo – 275º – we are cooking low and slow).
  2. Coat a Dutch Oven with cooking spray and add the chicken breasts.
  3. Whisk together the sauce ingredients, honey through powdered ginger.
  4. Pour it over the chicken, cover and bake for 2-½ hours, turning halfway through.
  5. While the chicken cooks, make the fried rice. I have a Basic Fried Rice recipe here that you can use with all your Asian inspired meals.
  6. After 2-½ hours the chicken should be cooked through and very tender. Remove to a cutting board and shred it with 2 forks.
  7. Return the chicken to the pot and stir well to coat with the remaining sauce. Keep warm while you finish the rice.
  8. Spoon the chicken over the rice and garnish with the scallion greens and toasted sesame seeds.

Notes

No time to make fried rice?  You can serve this over plain rice or with any sides you like!

Were you surprised to learn that soy sauce is not gluten free? I was!  The soy is fermented in wheat, making it unsafe for those of us with Celiac disease.  In this recipe I used San J brand gluten free Tamari in place of soy sauce.  It is a great addition to any Asian inspired recipe and also great for marinades.

© My Gluten Free Cucina * All Rights Reserved

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

 

 

 

Compound Butter (beurre composé)

What is compound butter? 

Compound Butter, a/k/a Beurre Composé, sounds pretty fancy, doesn’t it?  Like something you would need a culinary degree to make.  Fortunately though, that’s not the case.  In fact, compound butter is simply butter that has been softened and blended with other ingredients.  Phew!

Now that the secret’s out, I’ll show you two of my favorite compound butter variations that I make at home, one for summertime when fresh herbs are growing in the garden and another for winter made with dried herbs.  You can try different combinations of herbs and seasonings to make it your own!

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Herbed Compound Butter

When summer days are here and you have fresh herbs from the garden, this easy compound butter comes together in minutes.  A simple classic to melt over a steak or veggies.  I also love it for cooking scrambled eggs and omelets.

Ingredients:
  • 4 tbsp. softened unsalted butter (1/2 stick)
  • 1 tbsp. minced fresh herbs (I used parsley, chives, sage, thyme)
  • pinch of sea salt (optional, omit for low sodium diets)

Use your favorite herbs here, whatever you like to grow.  Or maybe you get them at the farmer’s market or grocery store.  Just chop the herbs into fine mince and mash them into the butter using a fork, or a mortar and pestle.  Finish with a pinch of sea salt.

You can refrigerate it just like this or roll the butter into a cylinder shape with parchment paper and refrigerate.   When it firms up, slice it into rounds and store in an airtight container.

This butter keeps well in the refrigerator, but I promise you it will disappear quickly!

Garlic Compound Butter

This is the one to make during the winter months, using garlic and dried herbs.  A wonderful spread that is perfect for making garlic bread or for basting vegetables and potatoes.  It can be a nice homemade touch for your holiday breadbasket.  Try serving it in mini ramekins, where each guest gets their own little pat of garlic butter (those who are gluten free will really appreciate this!).

Ingredients:
  • 1 large clove of garlic, peeled
  • 2 tsp. olive oil
  • 4 tbsp. (1/2 stick) unsalted butter at room temperature
  • 1/4 tsp. dried herbs, use your favorites
  • 1/8 tsp. oregano
  • pinch of crushed fennel seed (optional)
  • pinch of sea salt (optional)

Heat the olive oil in a small heavy skillet over lowest heat.  Cook the garlic until it is soft and just beginning to brown.

Remove the garlic and mash it with 1/2 tsp. of the olive oil.  You can use a mortar and pestle, a fork or the back of a spoon.

Combine the garlic mash with the softened butter and remaining ingredients.  I like to use a Tuscan style seasoning blend along with a tiny bit or oregano and fennel.

Mix well to incorporate and let it stand for several hours at room temperature, then place it in an airtight container and refrigerate (or freeze) until ready to use.

Notes ♪♫ Compound Butter can be as simple or as fancy as you want.  Always start with a good quality grass fed butter.  Make it gourmet with grated truffles or minimalist with herbs from your garden.  Sea salt can be added to suit your taste or omitted for low sodium diets.

Originally posted 10/14/2019       Updated 6/30/2026

 

 

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Compound Butter (beurre composé)

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  • Author: © My Gluten Free Cucina
  • Diet: Gluten-Free
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Description

Compound butter is simply butter that has been softened and blended with other ingredients.  In this post, I’ll show you two of my favorite compound butter variations that I make at home, one for summertime when fresh herbs are growing in the garden and another for winter made with dried herbs.

Ingredients

Scale
For Herbed Compound Butter
  • 4 tbsp. softened unsalted butter (1/2 stick)
  • 1 tbsp. minced fresh herbs (I used parsley, chives, sage, thyme)
  • pinch of sea salt (optional, omit for low sodium diets)
For Garlic Compound Butter:
  • 1 large clove of garlic, peeled
  • 2 tsp. olive oil
  • 4 tbsp. (1/2 stick) unsalted butter at room temperature
  • 1/4 tsp. dried herbs, use your favorites
  • 1/8 tsp. oregano
  • pinch of crushed fennel seed (optional)
  • pinch of sea salt (optional)

Instructions

For Herbed Compound Butter

Just chop the herbs into fine mince and mash them into the butter using a fork, or a mortar and pestle.  Finish with a pinch of sea salt.

You can refrigerate it just like this or roll the butter into a cylinder shape with parchment paper and refrigerate.   When it firms up, slice it into rounds and store in an airtight container.

For Garlic Compound Butter:

Heat the olive oil in a small heavy skillet over lowest heat.  Cook the garlic until it is soft and just beginning to brown.

Remove the garlic and mash it with 1/2 tsp. of the olive oil.  You can use a mortar and pestle, a fork or the back of a spoon.

Combine the garlic mash with the softened butter and remaining ingredients.  I like to use a Tuscan style seasoning blend along with a tiny bit or oregano and fennel.

Mix well to incorporate and let it stand for several hours at room temperature, then place it in an airtight container and refrigerate (or freeze) until ready to use.

Notes

Compound Butter can be as simple or as fancy as you want.  Always start with a good quality grass fed butter.  Make it gourmet with grated truffles or minimalist with herbs from your garden.  Sea salt can be added to suit your taste or omitted for low sodium diets.

Gluten Free Crab Cakes

Crab Cakes are a New England classic, and I have always loved them.  Of course, they are now off limits (ah breadcrumbs!).  For a while, I had been thinking about making a gluten free version at home, and when I finally put my mind to it, they turned out great!

Like many of my recipes, this one came about because I was missing an old restaurant favorite from before my Celiac diagnosis.  When recreating a recipe, I always aim to get all of the flavor and consistency of the original.  In fact, I consider it the biggest compliment when people say they can’t tell something I made is gluten free.  But the real advantage of making something from scratch is that you control what goes into it.

My Gluten Free Crab Cakes are not stingy with the crab meat (restaurants take note!).  Fresh crab is wonderful, but if like me you are not up for cooking and cleaning a live crab, try using frozen crab meat.  It is a very good alternative and worth seeking out.  Of course, you can use canned if that is what you have available.  Look for Fancy Lump Crab and be sure to check the ingredient label.

If you prep them in advance and refrigerate, you can have this entrée on the table in minutes!

Yield: 5-6 crab cakes (plan for 1 each as an appetizer or 2 as a main course)

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Ingredients:

Preparation:

Chop the garlic and red bell pepper into fine mince.  Sauté 2 minutes in 1 tsp. canola oil.  Set aside and cool to room temperature.

Add the breadcrumbs to a shallow bowl.  In a separate bowl, whisk the egg, mayonnaise, Worcestershire sauce, minced veggies, lemon juice and seasonings in a separate bowl.  Add the potato flakes and whisk until smooth.

Fold in the crab meat and 2 tbsp. (half) of the breadcrumbs.

Using a ¼ cup measuring cup, scoop out the mixture to form 5-6 crab cakes.  Handle them gently and they should hold together (they will be wet).  Carefully roll each crab cake in the remaining breadcrumbs to coat.  Arrange them on a baking sheet lined with parchment and refrigerate for 1 hour.  This will help retain their shape and hold together while cooking.

Heat a non-stick griddle or large skillet over medium low with 1 tbsp. butter and 1 tbsp. olive oil.

Cook the crab cakes for 5 minutes per side.  To get that golden crust, don’t move the crab cakes around until it’s time to flip them over.  Transfer to a baking sheet and put them in a 350º oven for a few more minutes to finish, then lower the heat and keep warm until serving.

Friends, they were so delicious!  The recipe is easy enough, wouldn’t you say?  A lovely appetizer to begin a meal or serve as a main course.  Go on and give it a try, surprise your special someone or treat yourself.

Notes ♪♫ Several of my readers have mentioned that Lea and Perrins Worcestershire Sauce is not gluten free in Canada, as it contains malt vinegar.  (In the US, it is made with distilled white vinegar and is gluten free).  Always check labels!

Originally published 5/26/19, Updated and rephotographed 6/16/26

 

 

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Gluten Free Crab Cakes

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  • Author: © My Gluten Free Cucina
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Ingredients

Scale

Instructions

Chop the garlic and red bell pepper into fine mince.  Sauté 2 minutes in 1 tsp. canola oil.  Set aside and cool to room temperature.

Add the breadcrumbs to a shallow bowl.  In a separate bowl, whisk the egg, mayonnaise, Worcestershire sauce, minced veggies, lemon juice and seasonings in a separate bowl.  Add the potato flakes and whisk until smooth.

Fold in the crab meat and 2 tbsp. (half) of the breadcrumbs.

Using a ¼ cup measuring cup, scoop out the mixture to form 5-6 crab cakes.  Handle them gently and they should hold together (they will be wet).  Carefully roll each crab cake in the remaining breadcrumbs to coat.  Arrange them on a baking sheet lined with parchment and refrigerate for 1 hour.  This will help retain their shape and hold together while cooking.

Heat a non-stick griddle or large skillet over medium low with 1 tbsp. butter and 1 tbsp. olive oil.

Cook the crab cakes for 5 minutes per side.  To get that golden crust, don’t move the crab cakes around until it’s time to flip them over.  Transfer to a baking sheet and put them in a 350º oven for a few more minutes to finish, then lower the heat and keep warm until serving.

Beef Guazzetto – Italian Beef Stew

Would you believe that an Italian dish like this one could be gluten free?  You might be surprised to know, that other than the pasta, there was only one ingredient swap needed to make this meal completely Celiac safe!

It’s true!  There are some recipes that require major modifications, but the vast majority will only need a swap of one or two ingredients to be gluten free.  This Beef Guazzetto, or Italian Beef Stew is a great example.

An economical cut like beef chuck becomes melt in your mouth tender using this slow cooked, braising method.  With today’s soaring food prices, it is a great way to stretch your grocery budget.

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Ingredients:

  • 1 lb. stew beef (chuck), cut into cubes
  • 1 cup gluten free beef broth
  • salt and pepper, to taste
  • 2 tbsp. gluten free flour (you can use rice flour)
  • 3 tbsp. olive oil, divided
  • 1/2 sweet onion, minced
  • 2 small carrots, minced or grated
  • 2 small celery stalks, minced
  • 2 garlic cloves, minced
  • 3 tbsp. tomato paste
  • 15 oz. can crushed tomatoes
  • 1/2 cup red wine
  • 2 bay leaves
  • 1/2 tsp. basil
  • gluten free pasta
  • grated cheese, for serving
  • fresh Italian parsley, for garnish (optional)

Preparation:

If the prep sounds familiar, it’s because the steps are similar to making a Bolognese sauce.  Let’s get started!

First, make a “soffritto” by pulsing the onion, carrot and celery in a food processor or electric chopper.

Dry the beef with paper towels, this helps with browning.

Place the beef cubes in a food safe plastic bag with 2 tbsp. rice flour and shake to coat.

Heat 1 tbsp. olive oil in a Dutch oven and begin browning the beef.  Don’t crowd the pan, brown in batches if needed using an additional tbsp. of olive oil for each batch.

Leave those caramelized brown bits in the bottom of the pan, they are full of flavor!  Set the beef aside and keep warm.

Add more olive oil to the pan with the onion, carrot, celery and garlic.  Cook for several minutes, stirring frequently, then clear a space in the center for the tomato paste.

Toast the tomato paste for a minute, then stir it into the vegetables.  Add the wine, using a spatula to scrape up those browned bits at the bottom of the pan.  Reduce heat to a simmer and continue cooking until the wine is reduced by half.

Add the beef cubes back to the pan, with the bay leaves.

Stir in the beef broth and crushed tomatoes, cover and simmer on lowest heat for 2-½ hours.

Stir the sauce frequently to be sure it isn’t sticking to the bottom of the pan.  A simmer mat is great for keeping sauces on a low simmer.  As it cooks, you will see the stew gradually thickening.

After 2 hours, this is what it will look like.  You will still have distinct chunks of beef, but some will partially break down and become one with the sauce.  It is incredible!

A sauce like this deserves an extra special pasta.  Check out these Gluten Free Paccheri Rigati – OMG what a find!  I got them from La Piccola Rosa Culinary Classics and believe me they are fabulous.  Check them out!

To plate, spoon cooked pasta into serving bowls and ladle the Beef Guazzetto over the top.  Sprinkle with grated cheese and fresh Italian parsley if available.

Variations: For a splurge, substitute beef short ribs for the stew beef.  At the end of cook time remove the bones and shred the meat.  Or, for a lighter sauce, use veal stew meat with white wine and chicken broth.

Notes ♪♫ Beef Guazzetto, or Guazzetto di Manzo was adapted from an episode of Lidia’s Italy, Lidia has long been one of my favorite TV chefs!  If you are thinking that you cannot enjoy your Italian favorites on the gluten free diet, think again.  Or better yet, let me inspire you!

Originally posted 5/28/2022       Updated and rephotographed 5/16/2026

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Gluten Free Bacon and Egg Muffin Cups

If these egg cups look familiar, it’s probably because I have shared a few variations of this recipe over the years, in the form of a quiche, casserole, or muffin.  This is my absolute favorite rendition to date- they are the perfect blend of bacon, egg, potato and cheese. 😋

This recipe is great for family brunches, because you can prep most of it the day before and bake in the morning.  The extra step of par-baking the crust is well worth the trouble because they are DELICIOUS!

Naturally gluten free with no oddball ingredients to purchase, always a plus!

Ingredients:

  • Crust
  • 2 large eggs, beaten
  • 2 cups frozen shredded hash brown potatoes (I used Ore-Ida)
  • 1/3 cup shredded cheddar cheese
  • 1/2 tsp. salt
  • pepper, about 10 grinds

 

  • Filling
  • 2 strips of bacon, cooked and diced
  • 6 large eggs
  • dash of half and half (or milk)
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup baby spinach, chopped
  • 2 tbsp. fresh chives

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Preparation:

Take the hash brown potatoes out to defrost an hour ahead of preparing.

Mist a 12-cup muffin tin with cooking spray and preheat the oven to 400º.  Combine the egg, hash browns, cheese, salt and pepper in a mixing bowl and stir together.  Divide the hash brown mixture evenly in each of the 12 muffin cups and press it into the bottom and about 2/3 of the way up the sides.

Par-bake the muffin cups for 12 minutes, remove from the oven and set aside to cool.

Cook the bacon, drain on paper towels and cut into small dice.  Cover and set aside.

For the filling, whisk together the remaining ingredients (eggs through chives).

Note ♪ You can prepare and refrigerate up to this point the night before.  Keep the filling separate until ready to bake in the morning.

In the morning (or when you are ready), preheat the oven to 400º.  If refrigerated, take the muffin tin out and let it sit on the counter 30 minutes before baking.  You should also whisk the filling again, as it will have settled overnight.

Carefully fill the muffin cups to about ½” from the top (they will expand).  Sprinkle the diced bacon over the top and bake for about 20 minutes or until the eggs are set.

Remove from the oven and rest for 10 minutes.  To serve, use a spoon to carefully remove the muffin cups from the pan.  You may need to run a knife or spatula around the edges to nudge them out.

The egg cups were a hit, delicious hot out of the oven, and again later as leftovers.  They keep well in the fridge for several days and you can reheat them in the microwave for a quick meal.  With all my favorite breakfast foods in one dish, this recipe is a keeper!

Notes ♪♫ When planning a brunch menu, I always include a savory dish to balance out the sweeter ones like French toast or muffins.  Check out all my favorite brunch recipes here!

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Gluten Free Chicken and Sourdough Waffle Skewers

Chicken and Waffles, Breakfast on a Skewer!

I tend to stick with the same basic brunch menu year after year, maybe changing an ingredient here or there, but leaning into what I know has worked in the past.  This year for Easter though, I wanted to try something different.

These Chicken and Waffle Skewers were a great addition to my brunch repertoire.  Unlike their full-sized version, you can sample a bite or two and still have room for all the other goodies.  Everyone seemed to enjoy them, and I thought they were great.

6 Servings

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I was featured at the senior salon pit stop

Ingredients:

Waffle ingredients:

Chicken ingredients:

  • ½ tsp. salt
  • ½ tsp. pepper
  • ½ tsp. garlic granules
  • ½ tsp. onion granules
  • ½ tsp. paprika
  • 8 chicken breast tenders
  • milk or buttermilk (see preparation)
  • 1 cup cornstarch
  • 1 cup canola oil
  • powdered sugar and maple syrup for serving

Preparation:

For the gluten free waffles, I used the batter from my Gluten Free Sourdough Discard Pancake recipe and adjusted the yield to 6 servings or 6 full-sized waffles.

Just whisk together all of the ingredients and cook on your waffle iron at 350º for 4 minutes.  Cool the waffles on a rack then cut each waffle into 4 pieces.  You can make the waffles the day before and refrigerate them.

Can you use a gluten free waffle mix, or even (gasp) buy frozen waffles?  Of course you can, I won’t tell! 😉

For the chicken, whisk together the first 5 ingredients, salt through paprika.  Cut each chicken tender into 3 pieces, they should be about the same size as your waffle squares.  Place the cut-up chicken in a bowl and add just enough milk to cover.  Sprinkle with ½ tsp. of the spice mixture.

Cover and refrigerate overnight.

The next morning, heat the canola oil in a deep skillet.  Add the cornstarch and the rest of the seasoning mixture to a small bowl.  When oil is very hot, use tongs to pick up one piece of chicken at a time and dredge in the cornstarch, shaking off the excess.  Add to the hot oil and cook until browned on both sides and the internal temperature reaches 165º.  If you’re not sure, use a thermometer.

Don’t crowd the pan, cook the chicken in batches if needed.  As the pieces finish, place them on a rack to drain.

To assemble, arrange the waffles on a serving dish in a single layer (if you made them the night before, pop them into the microwave for 1 minute to reheat).  Top each waffle section with a piece of chicken and secure with a skewer or toothpick.

You can sift a little powdered sugar over the top and have maple syrup to pass around at the table.

Wow, these little skewers were so tasty!  The recipe was a bit of extra work, but I think everyone enjoyed them along with my usual brunch offerings.  As I said before, it was all about trying something different.  And would you believe, I myself had never had Chicken and Waffles before?

Notes ♪ When serving alongside other courses, you can plan on 2 to 4 skewers per person depending on appetites.  I made 2 dozen for a gathering of 6 people and we did have leftovers.  They were great the next day, reheated in the microwave.

Notes ♫ For the waffles, try Better Batter Gluten Free All-Purpose Flour- Use my Promo Code MGFC30 for 30% off your full price purchase!

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Gluten Free Banana Bread

Gluten Free Banana Bread was one of my very first posts when I started this blog in 2018.  After 8 years, it was definitely in need of an update.  Not only am I a better photographer, but I also like to think I’m a better baker. 😉

Looking back at life before my Celiac diagnosis, making a quick bread was so second nature to me.  I could throw one together without a recipe!

Today things are different of course, but I still love a good quick bread and there are now some very high-quality, gluten free all-purpose flour blends to work with.

I promise, this moist, gluten free loaf will make you smile.  It is SO good and best of all it tastes just like a classic banana bread.

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Ingredients:

  • 260 g. gluten free all-purpose flour (2 cups)
  • 2 tsp. xanthan gum (omit if your flour already contains)
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. cardamom
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 stick of room temperature butter, cubed
  • 1 cup mashed bananas (2 small)
  • 1/3 cup ricotta
  • 2 large eggs
  • 1 tsp. vanilla extract

Preparation:

Preheat the oven to 350º.  Line a 9 x 5″ loaf pan (1.25 lb.) with parchment paper (do this, you’ll thank me later).

Whisk together the dry ingredients, flour through cardamom.  In the bowl of a stand mixer with the paddle attachment, beat together the sugars and the cubed butter.  Add the eggs, vanilla, bananas and ricotta.

Finally add the dry ingredients and beat until smooth.

Transfer to the prepared loaf pan and use a wet spatula to smooth the top out.

Bake for 1 hour and check the center with a toothpick.  The top should be nice and golden brown.

Cool in the pan for 10 minutes, then lift the loaf out of the pan by grasping both sides of the parchment paper (you’re welcome).

Remove the parchment and cool on a rack before slicing.  Cover any leftovers in plastic wrap and store at room temperature for up to 3 days.

Notes:

♪ Parchment paper provides an easy way to lift out the finished loaf without tipping the pan over and guarantees that your loaf won’t stick to the bottom of the pan.

♫ In my original recipe, I used 3/4 cup white rice flour, 1/2 cup sorghum flour, 1/2 cup cornstarch, 1/4 cup potato starch and 2 tsp. xanthan gum.  If you want to make your own flour blend, be sure to use superfine white rice flour for texture that is moist and not gritty.

Originally posted 04/16/2015       Updated 02/12/2026   

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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 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:

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

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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

Instructions

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.

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.

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.

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.

© My Gluten Free Cucina * All Rights Reserved

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

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.

This post contains affiliate links.

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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