Tag: #glutenfree

Gluten Free Cornbread

Every gluten free cook needs a good, basic cornbread recipe.  Cornbread is the perfect accompaniment to winter soups, stews or your favorite barbecue dinner.  Once you master this easy recipe, you can jazz it up with cranberries, dried fruits, herbs or whatever you please.  With the holidays just around the corner, I’m dreaming of a yummy Gluten Free Cornbread Stuffing!

Friends, this tastes just like traditional cornbread, no one will ever guess that it’s gluten free!

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Ingredients:

Preparation:

Preheat the oven to 425º.

Begin by lining a square baking dish with parchment paper, and mist with cooking spray.  Whisk together the dry ingredients, through xanthan gum.  In a separate bowl, whisk together the egg, sugar, milk and cider vinegar.

Combine the wet and dry ingredients and stir together until completely moistened.  Let the batter stand for a few minutes, then scrape it into the prepared pan.

Place the pan on a baking sheet (this helps keep the bottom from burning) and bake for 15-18 minutes, until a toothpick inserted in the center comes out dry.  The top should be nicely browned, and the cornbread will be pulling away from the sides of the pan.

Cool in the pan for 3 minutes, then grab a corner of the parchment paper and slide the cornbread onto a cooling rack.  Wait a few more minutes then remove the parchment.

Slice and serve warm or at room temperature.

This cornbread freezes well and can be made ahead of time for your holiday breadbasket or cornbread stuffing cubes.  To freeze, cover tightly with plastic wrap then wrap again in foil.  Place it in a freezer safe bag.

Notes: ♪♫ Although corn itself does not contain gluten; some brands of cornmeal may contain trace amounts if they are produced on shared equipment.  To avoid cross contact, be sure to look for cornmeal that is labeled gluten free.  I used Arrowhead Mills gluten free yellow cornmeal in this recipe.

Originally posted 11/03/2018                         Updated 11/18/2022

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Chicken, Sausage and Rice Casserole

Whenever I make this flavorful casserole for a family dinner it gets rave reviews!  Chicken drumsticks and Italian sausage come together with ingredients straight from the pantry, and you can use any veggies you have on hand!  It’s easy and economical too.  You can do most of the prep a day ahead and bake the next day.  And that bacon breadcrumb topping- wow!  It really gives this dish an extra punch of flavor, texture and crunch!

4-6 Servings

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Ingredients:

Preparation:

Brown rice takes about 50 minutes to cook, so start that first.  Simmer 3/4 cup rice in 1-3/4 cups chicken broth and 1/4 tsp. seasoning of choice.

For the topping, coarsely chop the bacon, cook and drain on paper towels, reserving the fat in the pan.

Crumble the bacon, or place in an electric chopper and pulse a few times to make bacon bits.

Add 1/3 cup of gluten free breadcrumbs to the skillet with the bacon fat and stir over low heat.  Add back the crumbled bacon and stir well to combine.  Set aside to cool, then mix with 1/4 cup grated parmesan cheese for topping.

I love Aleia’s Gluten Free Breadcrumbs and I use this brand almost exclusively in my recipes.  I promise, your family won’t even know they are gluten free!

In the same skillet, brown the chicken on all sides in a little olive oil.  Season both sides with salt and pepper.

Place browned chicken in a braising pan or Dutch oven, add ¼ cup white wine and 1/4 cup chicken broth.  Cover and simmer 30 minutes.

Transfer the cooked chicken to a plate, remove meat from the bones and sprinkle with paprika.  Strain the liquid from the pan and reserve for later.

Slice the sausage and brown in olive oil.  You can use store bought sausage or check out my recipe for homemade sausage patties!  If using purchased sausage, always check labels for gluten containing ingredients.

Pulse the cooked sausage a few times in the chopper and set aside.

Wipe the braising pan or Dutch oven clean.  Heat 1 tbsp. olive oil and add the veggies.  Season and cook 10 minutes, stirring occasionally.

Add back the sausage and stir well.

Now add the chicken and cooked rice.  Measure the reserved liquid and add enough chicken broth to equal 1-1/2 cups.  Combine with 1/4 cup milk and pour over the chicken and rice mixture.

Tip: Prepare the meal up to this point a day ahead.  Cover and refrigerate.  

Preheat the oven to 350º.  You can bake the casserole in the same pan, or transfer to a pretty casserole dish for a nicer presentation.  Note, if you made the casserole in the advance, take it out of the refrigerator and leave on the counter for at least 30 minutes (don’t place a refrigerated glass baking dish directly into a hot oven, it may shatter).

Spread the breadcrumb mixture over the casserole and bake uncovered for 45 minutes.

The liquid will bubble and thicken to create a nice sauce.  I like to finish it off under the broiler, 3 minutes on low.  Watch that it doesn’t burn!

Let it rest a few minutes to set up, then garnish with fresh herbs (or dried herbs) and bring it right to the table.

Notes ♪♫ Remember, you can substitute any veggies you like in this recipe.  Once I went out on a limb and used eggplant.  Surprise, the reaction ranged from “I loved it” to “I didn’t even know it was in there”! Try broccoli, cauliflower, asparagus or zucchini.  Use what you have on hand, use what you like!

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Sweet Potato Gnocchi with Turkey Meatballs

A word of Caution- This recipe contains oats.

A recent statement from Gluten Free Watchdog states that they cannot currently recommend ANY brand of gluten free oats.

Whether or not you continue to consume oats is a personal choice.  As we await more information, I will preface any recipes that include oats with a link to this important statement from Gluten Free Watchdog, an independent, subscriber-driven gluten-testing organization.  About | Gluten Free Watchdog

***

This rustic pasta dinner was perfect for an autumn afternoon.  Making the two-color gnocchi was a fun experiment as well as a learning experience.  I found the whole process relaxing and enjoyable.  The end result was a delicious dinner for two!

I have made potato gnocchi before, using Hannah (white) Sweet Potatoes, and they were fabulous.  My idea was to make a half batch with white sweet potato and replicate another half batch with traditional orange sweet potato.

The biggest takeaway from this was that not all potatoes are created equal in terms of moisture content.  The orange potato held many times more moisture than the white sweet potato.  So, the amount of flour needed for each batch was quite different.  In the end, I lost track of the measurements and just gradually incorporated more flour until the right consistency was achieved.

Note that this was a very small batch.  Enough for the two of us with just a bit leftover.  Next time I will make more!  The flour is a 2.5/1 blend of cassava flour/arrowroot flour.  You can mix up a batch ahead of time, so you have enough for rolling and dusting.  I finished the gnocchi in a simple browned butter sage sauce and served with turkey meatballs.

Dinner for two (recipe can be doubled)

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Ingredients:

For the Gnocchi

For the Meatballs

For the Sauce

  • 1/2 stick (1/4 lb.) butter
  • 8 fresh sage leaves

Preparation:

I peeled and steamed the potatoes the day before.  I weighed 2.5 oz. of each potato and set aside the rest for another meal.

The next day I began by mixing up a batch of 1-1/4 cups cassava flour + 1/2 cup arrowroot starch.  I warmed the potato for 30 seconds in the microwave and placed in 2 separate bowls, mashing with a fork.

I whisked the egg, salt, xanthan gum, then added 2.5 tbsp. of the flour mixture.  I divided this mixture between the two bowls of potato.

I then gradually added more flour to each bowl and worked it in until I could roll the dough into a ball.  I covered each in plastic wrap and rested 15 minutes.

I liberally floured a cutting board and started with the white sweet potato, gradually incorporating more flour until I could roll the dough into a long smooth rope, like this.

I used a bench knife to cut the rope into 1/2″ pieces.

I repeated the same process with the orange sweet potato, and here is where I lost track of the flour measurements.  The orange sweet potato dough had absorbed all of the flour and was still very wet.  It required quite a bit more flour to achieve the right consistency.  All in all, I would say I used 3-4 times more flour for the orange potato dough as was needed for the white potato.

For the final step I rolled each piece of dough over a floured gnocchi board.

I placed the formed gnocchi on a baking sheet lined with waxed paper and dusted with flour.  I recommend refrigerating for at least 1 hour before cooking for firmer texture.

Here’s how to finish the meal.

Combine all of the meatball ingredients and form 6-7 meatballs.  Line a baking sheet with foil and mist with cooking spray.

Place the meatballs on the baking sheet, and broil 5 minutes per side on high.  Keep warm.

Boil salted water for the pasta.  In a nonstick skillet melt the butter, and as soon as the butter begins to foam, add the sage leaves.  When the white solids begin to separate, use a slotted spoon or spatula to push them to one side of the pan, skimming off as much as possible.  Remove from the heat when the butter is just beginning to turn brown.

With water at a rolling boil, add the gnocchi and cook 3-4 minutes.

Remove the cooked gnocchi with a slotted spoon and add to the browned butter.  Cook for 1-2 minutes longer.

Transfer to a serving platter along with the meatballs and drizzle with any remaining browned butter sauce.  Garnish with fresh sage.

Notes ♪♫ I love making pasta from scratch!  Check out this earlier recipe, for Gluten Free Potato Gnocchi with Cassava Flour that was the springboard for this meal.  You may also like this Trofie Pasta, or this one for Gluten Free Garganelli, one of my first posts.  Thanks for stopping by today and I welcome all your comments!

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Gluten Free Turkey Meatballs

Foodie friends, you don’t have to wait for November!  Try my Gluten Free Turkey Meatballs whenever you feel like having a little “Thanksgiving Lite”!  The flavors of sage, thyme, onion and celery mirror the big Thanksgiving dinner in a fraction of the time.

A little ricotta in the mix keeps the meatballs nice and moist.  Potato flakes and rolled oats are the magic that hold these gluten free meatballs together.  You are going to love this easy entree!  Complete the meal with a side of stuffing and drizzle of turkey gravy.

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Ingredients:

Preparation:

Use an electric chopper to finely mince the onion and celery.  Combine the first 8 ingredients in a bowl and mix thoroughly.  Add the breadcrumbs, potato flakes and oatmeal to the wet ingredients a little at a time until well combined (use your hands).

Line a baking sheet with foil and mist with cooking spray.  Spread 1 cup of breadcrumbs in a bowl or plate.  Form 12-14 meatballs, rolling each meatball in the breadcrumbs and arrange on the baking sheet at least 2″ apart.

Broil 5 minutes on high, turn and broil another 5 minutes.

With dinner on the table in under a half hour, you will want to add this to your weeknight rotation.  Everyone will love it!

Notes ♪♫ Oh those breadcrumbs, don’t they look amazing?  They are Aleia’s Italian Breadcrumbs, and yes, they are gluten free.  A bit more expensive but so worth it to get that true breadcrumb taste!

Originally posted 11/10/2018                          Updated post 8/12/2022

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Gluten Free BBQ Beef Short Ribs

We love beef short ribs!  So, when they go on sale it’s time for a BBQ dinner, rain or shine.  In this very easy recipe, boneless beef short ribs are baked slowly at a low temperature and basted with a simple homemade barbecue sauce that Mr. Cucina said was better than his favorite store brand!  It’s a meal that you can enjoy no matter what the weather or the season.

The beef will shrink considerably during cooking, so start with twice as much as you think you need.  For the two of us I used 1.5 lbs. of boneless beef short ribs.  It looked like a lot to begin with, but there were no leftovers 🙂

Ingredients:

  • 1.5 lbs. boneless beef short ribs
  • salt and pepper
  • cooking spray
  • 1 batch homemade Gluten Free BBQ Sauce
  • fresh chives for garnish

Preparation:

Preheat the oven to 300º.  Cut each short rib into 3 pieces and place in a square baking dish coated with cooking spray.  Season both sides with salt and pepper.

Whisk together the BBQ Sauce ingredients or use your favorite store brand (I won’t tell).  Spoon 3 tbsp. of the sauce over the ribs.

Turn them over and spoon another 3-tbsp. sauce to coat.  Cover tightly with foil.

Roast for 2 hours at 300º, then use tongs to carefully remove the foil.  If there is too much liquid, you can remove some of it with a ladle.  Cook 30 minutes more, uncovered.

Warm the remaining sauce for serving.  Remove the short ribs and arrange on a serving platter.  Brush with the extra sauce and garnish with fresh chives.

This meal was so good!  I served the ribs with roasted carrots, parsnips and baby potatoes.  Use your favorite seasonal sides (sweet corn in summer for sure).

Notes ♪ ♫: If you prefer to buy the BBQ sauce, I recommend Stubbs.  All of their BBQ sauce flavors are delicious and gluten free.

Originally posted 05.27.2018                       Updated 08.06.2022

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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 hard 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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Apple Glazed Pork Tenderloin

Pork tenderloin, baked and basted with a sweet, apple-based barbecue glaze is the star of tonight’s fall inspired dinner.  Fancy enough to wow your guests, but so easy you can enjoy it any night of the week.  The secret ingredient – frozen apple juice concentrate!  As it simmers, the apple glaze will thicken to the consistency of a syrup, that is as beautiful as it is tasty.

4 Servings

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Ingredients:

  • 1 pork tenderloin, about 1-1/2 lbs.
  • 6 oz. frozen apple juice concentrate (1/2 can)
  • 1/4 cup ketchup
  • 2 tbsp. brown sugar
  • 1 tbsp. apple cider vinegar
  • 1 tsp. thyme
  • 1/4 tsp. red pepper flakes
  • salt and pepper
  • cooking spray

Preparation:

Preheat the oven to 425º.  In a small nonstick saucepan over low heat, stir together the apple juice concentrate, ketchup, brown sugar, cider vinegar, thyme and red pepper flakes.

Simmer on low to form a thick, syrupy glaze.

Line a baking sheet with foil and mist with cooking spray.  Remove the tenderloin from the packaging and pat it dry.  Use a sharp knife or kitchen shears to remove any membrane or silver skin (see below).  Season with salt and pepper to taste.

Tie the tenderloin with cooking twine every few inches to help keep its shape and bake evenly.

Insert a meat thermometer into the tenderloin, brush with glaze and place in the oven.  Keep the glaze on a low simmer and baste every 10-15 minutes.

Continue baking for 45 minutes, or until the internal temperature of the meat reaches 145º (if you prefer more well done, cook it a bit longer, to 160º).  When the tenderloin is ready, remove from the oven and tent with foil.  Let it rest for 5 minutes before slicing, to retain more of the juices.

Transfer the slices to a serving dish and drizzle glaze over the top.  If you have a bit of extra glaze, you can bring it to the table in a small gravy boat.

Tenderloin goes well with potatoes, rice or just about any veggie.  I served it with roasted sweet potatoes and asparagus.

Notes: ♪♫ Always check ingredient labels for hidden gluten.  I used frozen apple juice concentrate made from 100% fruit juice with no added sweeteners.

Originally posted 09/07/2018                     Updated 7/06/2022

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Cilantro Lime Shrimp Bowls

Cilantro Lime Shrimp Bowls are bursting with vibrant color and flavor!  Rice bowls are turning up on restaurant menus everywhere, and many are gluten free.  I’ve been wanting to make something like this at home and today was my first attempt.  The ingredients are simple but flavorful.  A light and refreshing meal, perfect for summer evenings!

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2 Servings

Ingredients:

  • 1/2 cup white rice
  • 1/3 cup corn, fresh or frozen
  • 1/4 tsp. seasoned salt
  • 1/4 tsp. oregano
  • 1 lb. shrimp (about 14 large), peeled and deveined
  • 1 lime
  • 8 slices zucchini, cut into half moons
  • 8 slices summer squash, cut into half moons
  • olive oil
  • 1/4 tsp. chipotle chili
  • 1/4 tsp. cumin
  • 1/4 tsp. onion granules
  • 1/4 tsp. oregano
  • 1/4 cup chopped fresh cilantro

Preparation:

  1. Whisk together 1/4 tsp. chipotle chili, 1/4 tsp. cumin, 1/4 tsp. onion granules, 1/4 tsp. oregano.  This mixture will be used to season the shrimp and veggies.
  2. Cut the lime in half.  Slice one half for serving and reserve the other half for juicing.
  3. Combine the white rice, corn, and 1 cup water in a small saucepan.  Season with 1/4 tsp. oregano, 1/8 tsp. salt.  Cover and simmer 15 minutes.
  4. Slice the zucchini and summer squash and cut slices into half-moons.  Toss with olive oil and 1/4 tsp. of the seasoning mixture.
  5. Defrost the shrimp (if frozen) by running under cool water.  Peel and devein, then toss with olive oil and 1/4 tsp. of the spice blend.

6. Preheat a griddle or large nonstick skillet over medium flame and brush with oil.  Cook the squash and shrimp for 8 minutes, turning once.  Finish with a squeeze of lime juice.

7. Stir 1 tbsp. chopped cilantro into the rice.  To plate, divide the rice mixture between 2 serving bowls.  Arrange half the shrimp and squash beside the rice.

8. Sprinkle with more spice, and garnish with fresh cilantro and lime slices.

Notes ♪♫ This Mexican Spice Blend is my “go-to” for dishes like this one.  No need to buy more expensive blends when you can easily stir this together from individual ingredients that can be used in other recipes.

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Braised Lamb Shanks

Lamb shanks are slowly braised with aromatic veggies in this perfect early spring dinner for two.  The recipe fits right into my busy day.  After some initial prep, the meal is mostly hands off until dinner time.  It’s easy, and the entire dish can be cooked in one pan, so cleanup is a snap!

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White beans are a traditional accompaniment to this dish.  I opted for canned beans to save time.

Choose lamb shanks weighing about 10-12 oz. each, they will shrink during cooking.  Use a deep, oven safe skillet or braising pan with a cover.  A Dutch oven would also work well.

2 Servings

Ingredients:

Preparation:

Place 1/4 cup rice flour in a food safe plastic bag, add the lamb shanks and shake to coat.  Discard any excess flour.

Heat a deep, oven safe skillet or braising pan with olive oil and brown the shanks on all sides.  Season with salt and pepper.

Add 1/4 cup white wine to the skillet.  Simmer on low heat until reduced by half.  Season again with salt, pepper and thyme.

Add 1/2 cup chicken broth, along with the onions and the carrots.

Cover and place in the oven for 2 hours at 300°, turning once.  See how the shanks have cooked down?

Drain and rinse the beans, and add them to the skillet with an additional 1/4 cup chicken broth.  Cover and return to the oven for an additional 30 minutes.

Doesn’t that look delicious?  The meat was so moist and tender, the beans full of flavor from the braising liquid.  This meal was SO good, I must make it more often!

Notes ♪♫ Use plain white rice flour to coat the lamb shanks, it works well for browning meat.  Save your expensive, gluten free all purpose blends for another recipe.

Originally posted 04/08/2019                                Updated 05/29/2022

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Beef Guazzetto – Italian Beef Stew

Would you believe that a recipe from an Italian cooking show 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 gluten free!

Beef Guazzetto, or Italian Beef Stew was adapted from a recent episode of Lidia’s Italy, Lidia has long been one of my favorite TV chefs!

While it’s true that some recipes require major modifications, the vast majority of meals will only need a swap of one or two ingredients to be gluten free.  Today’s recipe is a great example.

If you are thinking that you cannot enjoy your favorite meals on the gluten free diet, think again.  Or better yet, let me inspire you!

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Ingredients:

  • 1 lb. stew beef (chuck), cut into cubes
  • 3 cups chicken stock
  • salt, to taste
  • 1/4 cup gluten free flour (you can use rice flour)
  • 3 tbsp. olive oil
  • 1/2 sweet onion, minced
  • 2 small carrots, minced or grated
  • 2 small celery stalks, minced
  • 1/4 cup tomato paste
  • 1/2 cup white wine
  • 2 bay leaves
  • gluten free pasta
  • grated cheese, for serving
  • fresh Italian parsley, for garnish

Preparation:

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 1/4 cup gluten free flour and shake to coat.

Heat olive oil in a Dutch oven and begin browning the beef.  Don’t crowd the pan, brown in batches if needed.

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, and celery.  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 chicken stock, cover and simmer on lowest heat for 2 hours.  Add more stock if needed.

Stir the sauce frequently, 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 meal like this deserves an extra special pasta.  I decided to get out my KitchenAid® and make some fresh rigatoni.  Read about how I made it here! Of course, you can use any gluten free pasta you have on hand.  One of my favorites is Jovial brown rice pasta.

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

Notes ♪♫ 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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