Tag: #glutenfree

Sausage with Penne and Spinach

For an easy gluten free weeknight meal, look no further than this delicious skillet dinner.  Thanks to my sister for turning me on to the sausage and spinach combo, she made this meal for me shortly after my Celiac diagnosis!  Today I always like to have a variety of sausage on hand in my freezer pantry.  It’s delicious and the bold seasonings are enough to flavor an entire dish.  So, grab a pack, along with some gluten free penne and fresh baby spinach and let’s prepare a quick, satisfying weeknight dinner.

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3-4 Servings

Ingredients:

  • 1/2 lb. gluten free Italian sausage sliced into coins
  • 2 oz. diced pancetta
  • 1/2 lb. gluten free penne
  • 1/2 bag fresh baby spinach
  • 1/2 sweet onion, small dice
  • 2 cloves of garlic, minced
  • 1/4 cup white wine (not cooking wine)
  • 1 ladle of pasta water
  • olive oil
  • salt and pepper to taste
  • grated cheese for finishing (Parmesan or Romano)
  • Italian parsley for garnish optional

Preparation:

Cook the penne for 5 minutes less than the package directions, drain and set aside, reserving 1 ladle of the pasta water.  I find that most gluten free pasta is done to al dente long before the package instructions.  So, to be on the safe side I always under cook it, then finish it in the skillet.

Heat a large skillet over medium low and begin browning the sausage and pancetta in a little olive oil.

When nicely browned on both sides add the onion and garlic.  Continue cooking and stir frequently so the garlic doesn’t burn.

Next add the drained penne, all of the spinach, white wine and a ladle of the pasta water.

Cover and cook 1-2 minutes longer, or just until the spinach is wilted.  Drizzle with a little more olive oil, toss and finish with grated cheese and chopped parsley.

Dinner is on the table in under a half hour.  Perfect for those busy weeknights!

Notes ♪♫ Today there are so many types of gluten free sausage available.  Just in the 7 years since my Celiac diagnosis, the availability of delicious gluten free sausage has expanded so much.  So don’t hesitate to take advantage of easy meals like this one.  And if you’re worried about sodium or other ingredients, learn to make your own.  Check out my Gluten Free Italian Sausage Patties, and my Gluten Free Breakfast Sausage Patties.  Both are easy to make, and you control what goes into them!

 

Originally published 6/3/2018             Revised 1/17/2024

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Gluten Free Eggplant Rollatini Appetizer

Bite sized Eggplant Rollatini are the perfect finger food for holidays, parties or game day!  If you are looking for a gluten free appetizer for your next get-together, give this recipe a try.  They are really tasty and different than the usual party snack.  This recipe will make 20-24.

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Ingredients:

Preparation:

Cut the top and bottom off the eggplant, stand it on its side and peel.

Slice it lengthwise into 12 strips, make them as thin and even as you can.  Trim away any heavily seeded areas.

Heat a griddle or large nonstick skillet and coat lightly with olive oil.  Add the eggplant slices in one layer (do it in batches) and cook briefly on each side, enough so that they can be rolled without breaking.  Sprinkle with Italian seasoning.

Lay the cooked slices on a sheet pan lined with paper towel, to remove some of the moisture.

Cut each slice of eggplant down the middle lengthwise to form strips.  Layer each strip with a slice of ham and cheese.

Carefully roll up the eggplant slices and place seam side down in a baking dish.  Use toothpicks to hold the bundles together.  You can make the recipe ahead to this point and refrigerate, in fact chilling the eggplant rolls at this point will make them easier to work with.

Preheat the oven to 325° and set up 2 breading trays.  In one bowl beat the egg with 1 tbsp. water.  Add the breadcrumbs to the other bowl.

Mist a clean square baking pan with cooking spray.  Using your fingers, carefully pick up one bundle at a time and dip it in the egg, shaking off the excess.  Roll in breadcrumbs and place seam side down in the clean baking pan.  Continue until all the bundles are breaded.  Be sure to remove all toothpicks before baking.

Sprinkle with Parmesan cheese and bake for 25 minutes.

Finish with a drizzle of your favorite BBQ sauce and serve immediately or reheat just before serving.

Notes ♪♫ Most of the ingredients in this recipe are naturally gluten free.  Be careful when purchasing cold cuts.  Look for gluten free brands like Boar’s Head and be sure that they have a dedicated slicer for gluten free products at the deli.  For the breading, I always use Aleia’s Gluten Free Italian Breadcrumbs.  They are just the best!

Originally published 12/31/2019            Updated 12/27/2023

 

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Gluten Free Almond Biscotti

Biscotti are at the top of my list of treats to bake for Christmas visits and gifting.  Everyone loves this traditional Italian cookie, even Santa!

Before my Celiac diagnosis, I would bake biscotti every Christmas for my family, friends and co-workers.   I had truly missed this tradition, and so I resolved to make a gluten free biscotti with all the flavor and texture of my old recipe.

There are so many variations of biscotti, but this almond and dark chocolate combo is my favorite.  If you bake only one cookie for Christmas, let it be this one!

Almonds, almond flour and almond extract deliver a triple punch of flavor in these beloved Italian treats.  And you will be surprised at how easy they are to make!

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Ingredients:

  • 60 g. brown rice flour
  • 55 g. potato starch
  • 25 g. tapioca starch
  • 1 tsp. xanthan gum

OR

PLUS

Preparation:

Line a half sheet pan with parchment or use a silicone mat.  If using sliced raw almonds, you need to toast them first.  Just spread them in a single layer and bake for 5 minutes at 350º.  Watch that they don’t burn!  Set them aside in a bowl to cool down before adding to the batter.

If you have whole toasted almonds, you can skip this step and just blitz them a few times in an electric chopper.

Next, whisk together the dry ingredients (through nutmeg).  In the bowl of a stand mixer, cream together the butter and sugar, beat for 3 minutes.

Next add the eggs, one at a time with the almond extract.

Beat well for 1 minute then incorporate the flour mixture, just until moistened.  Last add the nuts and mix on low for a few seconds to incorporate.

Spread the dough onto the lined baking sheet in a log shape.

Use a spatula to smooth and pat it into a log, about 1/2″ thick.  Divide the log in 2 lengthwise (I used a dough scraper).  Run the spatula around the sides of the dough to smooth the rough edges.  Put the dough in the refrigerator for 20 minutes while you preheat the oven to 350º.

Then bake for 30 minutes.

I divided the dough along the crease before moving it to a rack to cool.

Probably the biggest difference between gluten free biscotti and those made with wheat flour is that instead of waiting 5-10 minutes before slicing you will need to cool it for a full 30 minutes.  You might be tempted to slice into it right away, but don’t do it or your biscotti will crumble to bits!  Allow the cookies to set for at least 30 minutes and your patience will be rewarded.

If you like a crisp, hard cookie (great for dunking) return the sliced biscotti to the baking sheet cut side up and bake for 10 minutes longer.

Before frosting, arrange the biscotti on a rack over a sheet of wax paper to keep the counter clean, and let them cool completely.  Melt the dark chocolate in a double boiler or the microwave.  I like to use a spoon or spatula to drizzle the chocolate in a zig-zag pattern over each cookie.

Let the biscotti stand at room temperature until the chocolate is completely set, then arrange on a platter.  If you are in a hurry, you can place biscotti in the refrigerator for 20 minutes to speed things up.

Now that you know how easy it is to prepare this holiday treat, start your own Christmas tradition and bake up a batch for gifting your family and friends.

Merry Christmas from My Gluten Free Cucina

Notes ♪♫ Since gluten free baked goods are notorious for crumbling, I find that using sliced almonds rather than whole helps the biscotti hold together with nice, clean slices.  Either way, they taste great!

 

Originally published 12/29/2019                 Updated 12/15/23

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Gluten Free Multigrain Sandwich Loaf

Just look at that beautiful loaf of bread!  In the gluten free universe, this is what dreams are made of!  Not only does it taste great, but it is also nutritious and wholesome, made with a combination of grains that delivers real bread flavor without the gluten.

If you like to mix up your own flour blends, then this recipe is for you!

I adapted this recipe from one of my own, Gluten Free Sandwich Thins.  I always made them for lunch when I worked in an office, but now that I’m home most of the time I find that I like to have sliced bread in the house.  When you make a loaf, you can slice it as thin or as thick as you want for sandwiches, toast or just to go with dinner.

This bread is wonderful for sandwiches.  It doesn’t need toasting, doesn’t fall apart in your hands and the middle is not wet or tacky at all.  It’s a gluten free dream come true!

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Ingredients:

  • 1 tbsp. yeast
  • 1 tbsp. ground chia seeds
  • 1 tbsp. sugar
  • 1/2 cup warm water
  • 127 g. whole grain sorghum flour
  • 183 g. brown rice flour
  • 56 g. tapioca starch
  • 56 g. arrowroot starch
  • 56 g. potato starch
  • 21 g. teff grain, ground
  • 1 tsp. gelatin
  • 1.5 tsp. xanthan gum
  • 1 tsp. salt
  • 1 large egg
  • 3 tbsp. olive oil
  • 3/4 cup warm milk (I used 2%)
  • 1/2 cup warm water
  • 2 tbsp. milk, for brushing
  • sesame seeds
  • poppy seeds

Preparation:

Line a 1 lb. loaf pan with parchment paper and mist with cooking spray.

Combine the yeast, ground chia seeds, sugar and 1/2 cup water in a small bowl or measuring cup.  Let the mixture rest for 10 minutes.

In a separate bowl, whisk together all of the dry ingredients, sorghum flour through salt.

When the yeast has bloomed, add the mixture to the bowl of a stand mixer along with the egg, olive oil, milk and water.

Whisk it all together, and then add the dry ingredients into the wet.  Mix for 5 minutes with the paddle attachment.  The dough will be heavy and wet.

Scrape the dough into the prepared pan, smoothing out the top with a spatula dipped in water.

Covered with oiled plastic wrap and let it rise for 30 minutes while you preheat the oven to 400 degrees.

Brush the top of the loaf with milk, and sprinkle with sesame and poppy seeds.

Quickly make 2 diagonal slashes across the top of the loaf with a sharp knife.

Place the loaf on the middle rack of the oven, close the door and drop the temperature to 375º.  Bake 50-55 minutes, or until the internal temperature reaches 205º (use a thermometer).

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

Cool to room temperature, then bag it and let the loaf stand at room temperature overnight.  Resist the urge to cut into that loaf right away, and your patience will be rewarded with this amazing crumb!  It is truly worth the wait!

Notes ♪♫ You might be interested to know that I mill some of my flour from the whole grain.  In this recipe, I used my KitchenAid grain mill attachment to mill whole sorghum berries into flour.  For the teff flour, I ground whole teff grain in a coffee grinder.  Storing grain in its whole form will keep it fresh longer, great for those infrequently used ingredients.  If you would like to learn more about using a grain mill, check out this post.

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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 Macaroni and Beans

I’ve been making this fast and easy peasant dish for over 30 years.  Long before I knew I had Celiac!  After my diagnosis, I quickly realized that the pasta was the only ingredient that had to be changed to make this meal gluten free!

This meal satisfies my craving for comfort food with a minimal amount of fuss.  I serve it right in the pan for easy cleanup.

The recipe is not difficult, and you probably have most of the ingredients in your pantry!  Here’s what you will need…

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Ingredients:

Preparation:

Render the pancetta or bacon in a deep skillet.  Add a little olive oil, along with the celery.  Cook for 3 minutes then add the garlic.  Cook for 1 minute more, stirring frequently.

Make a space in the center of the skillet and drop in the tomato paste.  Toast it for just a minute, then stir in the drained beans and diced tomatoes, with all of their juices.

Sprinkle with Italian seasoning and fresh ground pepper to taste, then cover and simmer on low for 15 minutes.

Cook pasta according to package directions.

Drain the pasta and add it right into the skillet.  It’s peasant food, you don’t need a serving dish!  Toss well and garnish with a drizzle of olive oil and some chopped fresh herbs.

Serve with grated cheese and a glass of wine.

Notes ♪♫ Is pancetta a part of your gluten free pantry?  I buy the 4 oz. packages of diced uncured pancetta and store them in the freezer.  It adds just the right amount of salt and flavor to dishes like this one!

Originally published July 19, 2022                      Updated August 8, 2023

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Homemade Gluten Free BBQ Sauce

This is a simple BBQ sauce that you can make at home in small batches.  The recipe has been one of my top 10 most viewed since I first published it!  Use this BBQ sauce to baste and glaze meats, as a dipping sauce, even a pizza sauce.

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Ingredients:

Preparation:

Whisk the ingredients together and warm in a small saucepan.

My favorite saucepan!

Try using it on my BBQ Beef Short Ribs or my BBQ Chicken Pizza!

Notes ♪♫ I keep this recipe lower in sodium by choosing unsalted ketchup and low sodium Worcestershire sauce.  Use garlic granules (or powder) instead of garlic salt.

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Shrimp Fried Rice

I love Asian inspired meals.  This dish satisfies my craving for takeout, which is usually off limits because of the gluten in soy sauce.  Easy to prepare at home, the measurements are approximate, and the recipe is very forgiving.  Substitute chicken, pork or beef for the shrimp and use veggies that you have on hand.  You can also save time by making the rice a day ahead, it’s actually better this way.

3-4 servings

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Ingredients:

  • 1/2 cup uncooked long grain rice (use white rice or brown rice)
  • 1 tsp. butter
  • 1 cup water
  • 1/8 tsp. salt
  • 8 oz. raw shrimp (about 12 large or 6 colossal) peeled and deveined
  • 1 large egg
  • 1 tsp. water
  • 1 tsp. butter
  • olive oil
  • toasted sesame oil
  • 1/2 cup carrot, diced
  • 1/4 cup each sweet onion, celery, mushrooms, broccoli, peas
  • 2 tbsp. mirin
  • 1/8 tsp. garlic powder
  • 1/8 tsp. ginger powder
  • 1/8 tsp. ground pepper
  • gluten free coconut aminos
  • toasted sesame seeds for garnish
  • fresh chives for garnish

Preparation:

Combine the rice with 1 tsp. melted butter in a small saucepan, stirring to coat.  Add the water and salt, cover and bring to a boil.  Reduce heat to a simmer and cook according to package directions, about 15 minutes for white rice or 35 minutes for brown.  Chill the rice while you get the rest of the dish ready.

While the rice cooks, chop the veggies into small dice.  Whisk together the mirin, garlic and ginger powders.

Toast the sesame seeds in a dry skillet and cut the chives on the diagonal into 1/2″ pieces.

Peel and devein the shrimp, and sprinkle with coconut aminos.  Heat a large nonstick skillet over medium low and add 2 tsp. sesame oil.  Cook the shrimp in a single layer just until they turn pink, turning once.  Remove from the skillet and set aside.

Wipe the skillet clean and add 1 tsp. of butter.  Whisk the egg with 1 tsp. of water and add to the skillet, turning to cook through.  Use a spatula to break the egg into small pieces, then transfer to a bowl and keep warm.

Next, add 2 tbsp. olive oil with 2 tsp. sesame oil to the skillet and cook the veggies.  Give the carrots a few minutes head start, followed by the onion and celery.  Soft veggies like broccoli, peas and mushrooms go in last.  Season with ground pepper, and sprinkle with coconut aminos.

When the veggies are ready, it’s time to put everything together.  Stir in the mirin mixture, then add back the shrimp and egg.

Finally, add the rice and drizzle with 2 tsp. sesame oil and a little more coconut aminos.  Use 2 spatulas to stir and toss everything together until well blended and heated through.

Transfer to a serving platter and garnish with the chives and toasted sesame seeds.

This is a delicious gluten free meal to add to your weeknight rotation.  Forget takeout!  With endless substitutions to keep it fresh, this will become one of your favorite go-to recipes.

Notes ♪♫ I used Coconut Aminos in this recipe instead of gluten free soy sauce.  We are a low sodium household, and coconut aminos have about a 10th the sodium of regular soy sauce.  If salt is not an issue, you can use gluten free soy sauce or tamari.  Remember, regular soy sauce is fermented in wheat and is not safe for those with Celiac disease.

Originally posted 06/22/2018                     Updated 07/10/2023

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Country Style Pork Ribs

I love having Country Style Pork Ribs all year round, and this easy oven preparation means that we can enjoy them rain or shine!  Cooking ribs slowly on very low heat ensures tender juicy meat.  A simple, dry rub helps keep the meat moist as it cooks, and I finish it with a homemade BBQ sauce.

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An oven proof skillet with cover is perfect for this recipe, you can also use a Dutch oven or braising pan with a lid.

You may be thinking that an oven temperature of 225º is too low, but if you check with a meat thermometer you will find that the center is perfectly cooked after 4 hours.  The meat is moist and delicious, and it smells amazing!

3-4 Servings (can be doubled or tripled)

Ingredients:

  • 2 lbs. country style pork ribs, bone in
  • 1 large, sweet onion, cut into chunks
  • BBQ Rub, see below
  • Cooking spray
  • Gluten free BBQ sauce

Rub:

  • 3 tbsp. brown sugar
  • 1 tbsp. paprika
  • 1 tbsp. onion powder
  • 2 tsp. garlic granules
  • 2 tsp. salt

Preparation:

Whisk together the dry rub ingredients.  It’s a mild flavored rub, but you can add bolder spices like cayenne pepper to kick up the heat.  Use your hands to coat the ribs evenly with the rub.  Be sure to cover the entire surface.

Mist a covered skillet, Dutch oven or braising pan with cooking spray.  Cut the onions into large chunks and arrange in a single layer, to create a base for the ribs.

Place the ribs on top of the onions.  As the ribs cook down, they will release liquid, and you want them to be elevated for most of the cook time, not submerged.

Cover and roast at 225° for 4 hours total.  After 3-1/2 hours, uncover and brush liberally with BBQ sauce.

Continue cooking 1/2 hour longer.  The meat will be falling off the bone tender!

See how much liquid has accumulated in the bottom of the pan, yet the ribs are not swimming in it?

To plate, spoon some of the onions and pan juice over the ribs.  I served the ribs with a side of BBQ Baked Beans and fire roasted corn.  Have extra BBQ sauce available for dipping.

Notes ♪♫ I won’t tell if you use a store-bought BBQ rub and/or BBQ sauce, just be sure they are gluten free.  Stubbs is my favorite 😉!

Originally posted 8/06/2018      *     Photos updated 7/04/2023, 9/21/2024

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Gluten Free Apple Walnut Muffins

Here is another delicious gluten free muffin that you can enjoy for breakfast and snacks!  This muffin has crisp bites of apple and toasted walnut baked into a lightly spiced batter.  The recipe was one of my first posts, when I started this blog in 2018.  Along the way, it has been updated.  No, I did not change the recipe, it’s a keeper.  My photography though, has improved vastly over the years (or is it the camera?).  You be the judge.

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dry Ingredients:

Wet Ingredients:

  • 1 apple, cut into small dice (about 1 cup)
  • 2 large eggs
  • 63 g. (1/3 cup) granulated sugar or Truvia
  • 52 g. (1/3 cup) brown sugar or Truvia
  • 3 tbsp. canola oil
  • 3/4 cup + 2 tbsp. milk (I used 2%)
  • 1 tsp. lemon juice
  • cooking spray
  • 1 tbsp. butter, for brushing

Preparation:

Mince the walnuts in an electric chopper, about 3 pulses, then lightly toast them in a dry skillet for 3-4 minutes.  Set aside to cool.

Whisk together the dry ingredients.

Chop the apple in an electric chopper (I used Honey Crisp, my favorite), then combine it with the remaining wet ingredients, through lemon juice in a separate bowl.

Stir the wet ingredients into the dry, just until moistened.  A dough whisk is great for muffins and quick breads.

Use a wet spoon to divide the batter into 12 muffin cups, then use a spatula dipped in water to smooth out the tops.  Gluten free batter doesn’t always spread well by itself, so this step will ensure a nice, rounded shape.

Bake for 20 minutes at 400º, the muffins should rise high with nicely rounded tops.  Check the center with a toothpick.

I melted a little butter and brushed it over the baked muffins for a nice shine.

Cool on a rack and serve warm or at room temperature.

Here’s the crumb, nice and moist.  They taste great and you would never know that they were gluten free.  They freeze well too!

Notes ♪ I used my favorite gluten free all-purpose flour from Better Batter in this recipe.

When you shop Better Batter, use my Promo Code MGFC30 at checkout to receive 30% off any non-sale item! 

Notes ♫ Try using a sugar substitute like Truvia if you need the muffins to be diabetic friendly, or a reduced sodium baking powder, if you need to lower the salt.

Notes ♪♫ If you don’t have apple pie spice, you can use 1-1/8 tsp. cinnamon, 1/4 tsp. nutmeg and 1/8 tsp. ground allspice.

Original Post 6/10/2018                  Updated 6/10/2023

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