Tag: #glutenfree

My Mother’s Chicken Escarole Soup

A family tradition, I have made this soup for Thanksgiving dinner for over 30 years.  It is inspired by the soup my mother always made for the holidays when we were growing up.  Over the years I’ve added a few extra touches that make it my own, and most recently it has been adapted to be gluten free.  This recipe serves a crowd so you will have plenty for your family dinner plus leftovers.  Of course, you can easily cut it in half (photos are for a half recipe) but I promise you are going to want leftovers!

Serves 20-25.

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Ingredients:

  • 4-5 Chicken Leg Quarters (or you can use drumsticks and/or thighs)
  • 2 Sweet Onions
  • 1 lb. bag of Carrots
  • 1 bag Celery 
  • 2 Tbsp Olive Oil, divided
  • Salt & Pepper
  • 2 Bay Leaves
  • 1 cup gluten free beef stock (optional but very good)
  • 2 cartons (32 oz.) gluten free chicken broth
  • 2 tbsp. cornstarch
  • 1 tsp. Sage
  • 1 tsp. Thyme
  • 4 Garlic cloves, minced
  • Generous pinch of Saffron
  • 1″ knob of fresh Ginger root, minced
  • 1 head Escarole, trimmed and washed
  • 12 oz. gluten free soup pasta
Get it here!

Preparation:

2 Days Before:

In a large stockpot brown the chicken in 1 tbsp. olive oil, about 5 minutes each side.  Do it in batches so that each piece gets evenly browned.  Remove chicken from the stockpot, pour out the fat and wipe clean.  Return chicken to the pot and add 2 carrots, 2 celery stalks, and 1 medium onion, quartered.  Add ½ tsp pepper and 2 bay leaves.  Cover with water, bring to a boil then lower the heat, cover and simmer for at least 3 hours.

Transfer the chicken to a cutting board or plate.  It should be falling off the bone tender.  Discard the bones and skin and chop the meat into bite size pieces.  Refrigerate the chicken in an airtight container until the day of serving.  Let the stock cool to room temperature then refrigerate overnight.

1 Day Before:

Remove the stock from the refrigerator and skim all fat from the top.  Discard the bay leaves and all of the vegetables.  Strain the chicken stock through a fine mesh sieve, or colander double-lined with cheesecloth into a clean bowl or measuring cup.

Dice 6-8 carrots, 6-8 celery stalks, and one large onion.  Try to cut the pieces to approximately the same size.

In a clean stockpot, sauté the vegetables in 1 tbsp. olive oil.  Season with salt and pepper.

Add the strained chicken broth, and the beef stock (you won’t taste the beef, but it really does add another level of flavor to chicken soup).  Top with more chicken broth as needed.

Mince 6-8 garlic cloves, and all of the ginger root (about 2 tbsp.).  Add to the pot with one large pinch of saffron threads, 1 tsp. each of ground sage and thyme, and salt to taste.

Cover and simmer on low 2 more hours.

Remove and discard the outer leaves of the escarole, then tear the leaves into large pieces and rinse thoroughly.  To this day I can still hear my mother telling me to wash the escarole “leaf by leaf”.

When the soup is done, turn off the heat and add the escarole to the pot.

Escarole cooks quickly, and the residual heat is enough to wilt the leaves.  Stir well, cover the pot and let it cool to room temperature.  Refrigerate overnight.

Day of Serving:

Gradually warm the soup on low heat.  Ladle 1 cup of broth into a small saucepan and whisk with 2 tbsp. corn starch.  Once it has thickened, add the cornstarch mixture back into the soup and stir to combine.  Add back all of the reserved chicken meat to the pot.  Do not let it come to a boil or the chicken will shred into ribbons!  In a separate pan cook ¾ lb. of gluten free soup pasta such as orzo or ditalini according to package directions.  I was really lucky to find gluten free Acini de Pepe, the traditional pasta used in this soup.

Drain and rinse the cooked pasta and add it to the soup.  Taste to see if more salt or pepper is needed and keep warm until ready to serve.  Serve with grated cheese and a drizzle of extra virgin olive oil.

As I make this soup each year it brings back childhood memories of my Italian family gathered around the holiday table.  Start your own family tradition with this wonderful soup that is sure to become a favorite part of your special meal.

Notes: ♪♫ Gluten free soup pasta is not readily available where we live.  If you are struggling to find a gluten free pasta for your holiday soup, here are a few links that I hope you find helpful!  Use what you have and don’t be afraid to improvise.  Whenever I buy gluten free pasta, I save the little broken pieces in the bottom of the box and use them for soup!

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Kale Soup with Linguica

When temperatures are dropping, nothing hits the spot like a bowl of hot soup.  Chase away the chills with this hearty Portuguese inspired soup that is gluten free and delicious.  Kale of course is the star of this dish, along with Linguica, red beans and Yukon gold potatoes.

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Ingredients:

  • 2 tbsp. olive oil
  • 1 sweet onion, diced
  • 2 medium carrots, peeled and diced
  • 2 garlic cloves, minced
  • 3 tbsp. tomato paste
  • 8 oz. gluten free Linguica, sliced into coins
  • 1 cup gluten free chicken stock
  • 32 oz. carton gluten free chicken broth
  • 4 small Yukon gold potatoes, diced
  • 1 tsp. thyme
  • 1 tsp. sage
  • salt and ground pepper, to taste
  • 15.5 oz. can red kidney beans, drained and rinsed
  • 1 bunch kale, center stem removed and chopped

Preparation:

First organize your ingredients.  Chop the veggies into even dice and cut sausage into coins.  Rinse the kale and remove the tough center stems.  Chop and rinse again before adding to the pot.

Heat olive oil in a stock pot, and stir in the onions, carrots and garlic.  Season with salt and pepper and cook 2 minutes.

Make a spot in the center of the pan and add the tomato paste.  Let it toast for a minute then stir it into the vegetables.

Add the Linguica, stir and cook for 5 minutes.

Add the potatoes, chicken stock, broth, sage, thyme and a few grinds of fresh ground pepper.  Simmer 20 minutes.

Drain and rinse the beans and add them to the pot.  Simmer 10 minutes, then partially puree the soup with a stick blender.  I like to see some chunks of veggies, meat and beans so I just gave it a few pulses.

Add all of the kale, it looks like a lot but it will cook down.

Stir well then cover and simmer 20 minutes longer.

This hearty soup is one of my favorites, and it is filling enough for lunch or a light dinner!

Notes ♪♫ Linguica is a lean Portuguese sausage that is milder than the Chourico typically used in Kale Soup.  Use either one, or a combination.  In this recipe I used Gaspar’s Linguica.  When shopping for prepared meats, chicken broth and stock, always check labels for gluten containing ingredients.

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Gluten Free Crab Cakes

Like many of my recipes, this one came about because I was missing an old restaurant favorite.  Crab Cakes are a New England classic and I have always loved them.  Of course, they are now off limits (ah breadcrumbs!).  I’ve been thinking about making a gluten free version at home, and when I finally set my mind to it they came out great!  A lovely appetizer to begin a meal or serve as a main course.

I always say that when you make something from scratch you control what goes into it.  My Gluten Free Crab Cakes are not stingy with the crab meat (restaurants take note!).  With a little advance prep, you can have this entrée on the table in about an hour.

Fresh crab meat 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.

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.

Combine the breadcrumbs in a bowl and toss to mix.  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 breadcrumb mixture.

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 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 in the pan 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?  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!

 

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Turkey Stock

Look at this turkey stock!  It’s the pot of liquid gold at the end of our Thanksgiving rainbow!  An annual ritual, I almost can’t wait for this grand finale, when our Thanksgiving turkey gives up the last of its goodness to make a rich, golden stock.

Did you know that with a minimal amount of work, a turkey carcass can be transformed into stock to use as a base for your winter soups and stews?  Making your own stock means you control what goes into it, no artificial ingredients, no salt, no gluten.

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INGREDIENTS:

  • leftover turkey carcass (bones with a bit of skin and meat attached)
  • 2 onions, peeled and cut into large chunks
  • 4 celery stalks, cut into large chunks
  • 4 large carrots, peeled and cut into large chunks
  • 2 bay leaves
  • 1 tbsp. whole peppercorns

PREPARATION:

Place the turkey carcass, one onion, 2 celery stalks, and 2 carrots in a baking pan and roast for 45 minutes at 350º.  Roasting the bones creates an extra layer of flavor.  It will also be easier to break apart the roasted carcass to fit into your crock-pot.

Next, set up your crock-pot and add the remaining onion, 2 carrots, 2 celery stalks, 2 bay leaves and 1 tsp. whole peppercorns.  

Add the roasted bones and vegetables with enough water to cover (about 10 cups).  It doesn’t look pretty at this point, but what an aroma as the stock slowly simmers!

Now let your crock-pot do the work.  Cover and cook on low for 18 hours.  I timed mine so that it would simmer overnight, from 4:00pm to 10:00am.  Look at that color!  

Pick out as many of the bones and vegetables as you can, and discard.  

Strain the stock through a fine mesh sieve or use cheesecloth, into a clean pot.

Let the strained stock cool to room temperature and refrigerate overnight.  The next day you will have a layer of fat on top that can easily be skimmed away, leaving a thick, golden gelatinous mixture.  

Divide the stock into containers to use or freeze for later.  Here’s a peek at my soon to be freezer stock!  I’m excited about all the tasty dishes I’ll be making over the winter months!

Use your stock as a base for soup, stews or casseroles.  It’s an easy and economical way to get every last bit of goodness from your next holiday turkey.  

Notes ♪♫ If you are too tired to think about making stock right after the holiday, just pop the remnants of the turkey into the freezer.  Once things calm down you can make it at your leisure.  

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Traditional Bolognese Sauce

When people say food is love, this is what they are talking about.  A big pot of Bolognese Sauce, simmered all day on the stove!  Pasta Bolognese is served in fine Italian restaurants everywhere, but you don’t have to go out to dinner to enjoy this traditional Italian favorite.  Read on and learn how you can make it right at home!

Patience is the key to this recipe!  A real Bolognese is not a quick meat sauce that you throw together in a hurry.  In fact, you will invest an entire afternoon.  But what a meal!  Special enough for guests or a romantic dinner for two.  Here are the step by step, easy to follow instructions.  Take your time and don’t rush the process!

Notice I didn’t title this post “Gluten Free” Bolognese Sauce?  That’s because it was always gluten free, there is nothing to change except the pasta you serve it with!

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6 Servings

Ingredients:

  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 1/2 onion minced, about 1 cup
  • 1 carrot minced, 1/2 cup
  • 2 celery stalks minced, 1/2 cup
  • 2 large garlic cloves minced, 2 tbsp.
  • 3 oz. pancetta, minced*
  • fresh ground pepper
  • 1/2 lb. ground veal
  • 1/2 lb. ground beef (90% lean)
  • 2 tbsp. tomato paste*
  • 1/2 cup red wine
  • 1 cup 1% milk (or whole milk, or cream)
  • 14.5 oz. can whole tomatoes in juices (or tomato sauce)*
  • 1/2 cup gluten free lower sodium broth (beef or chicken)*
  • fresh parsley for garnish
  • grated parmesan cheese, for serving

*Always check labels when purchasing stock, canned tomatoes and prepared meats.

Preparation:

To begin, you will make a “Soffritto”, a mixture of equal parts onion, celery and carrot processed to a fine mince.  This is the base for so many Italian dishes!  Add the veggies to an electric chopper and process.  Measures are approximate, but you should end up with about 2 cups total of minced veggies, including the garlic.

Heat the oil and butter in a heavy saucepan or Dutch oven on medium low heat.  Add the vegetables and sauté for 5 minutes, stirring frequently.  Season generously with salt and pepper.

Chop the pancetta into fine dice or pulse a few times in the processor.

Add it to the pot and continue cooking slowly for 10 more minutes.

Divide the ground beef and veal into 4 pieces and gradually add the meat to the pan, stirring and breaking it up with a spatula after each addition.

Allow some of the liquid to evaporate before adding more meat, you want it to brown, not steam.  Add more salt and pepper to taste.

After about 20 minutes the meat should be well browned and starting to caramelize on the bottom of the pan.  Clear a spot in the middle of the pan and add the tomato paste.  Cook for 2 minutes, then stir the tomato paste into the meat.

Add the red wine, and use a spatula to loosen up any browned bits on the bottom of the pan and stir them into the sauce.

Simmer 3 minutes to allow some of the wine to cook off, then add the milk (or cream), tomatoes and stock.

Cover the pot, but leave the lid slightly ajar so that the sauce thickens as it cooks.  Keep it on the lowest simmer for 3-4 hours, stirring occasionally.

Curious about this gadget?  It’s a heat diffuser, perfect for maintaining a long, slow simmer without burning.  I use it for all my soups, sauces and gravies.  It is a must have for this recipe!

Look at this thick, hearty sauce!  Can you imagine the aromas filling your kitchen?

Now just cook up a batch of your favorite gluten free pasta and ladle with Bolognese sauce.  Top it off with grated cheese and garnish with Italian parsley.

Notes: ♪♫  I see you eyeing that pasta!  It’s Pappardelle, a wide ribbon shaped egg noodle that is classically paired with Bolognese sauce.  It is  homemade and yes, it is gluten free!  Learn how to make it in this post, your family will love you. ♥  

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Cheesy Potato Stacks

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

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

 

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Ingredients:

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

Preparation:

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

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

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

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

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

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

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

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Crock-Pot Pulled Pork

This is THE best melt in your mouth pulled pork!  Yes, it’s better than that local BBQ Restaurant you go to, and safer too because you made it at home!  The secret, don’t rush the recipe.  Twelve full hours in the crockpot on low heat will transform this tougher cut of meat into the most tender and moist BBQ dinner you have ever had!

This isn’t a new recipe, but I haven’t made it in years.  Not since my Celiac diagnosis.  So the first thing I did was to read over the ingredients, to see what I would have to change to make it gluten free.  Guess what?  I didn’t have to change a thing.  All of the ingredients were already gluten free!  Score!

The Meat:

Pork butt is a cut of pork that comes from (surprise) the upper part of the shoulder.  It’s tasty and economical, perfect in this slow cooked preparation.  If you don’t see it in the meat case, ask the butcher.  You will want 1/2 lb. per person.

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Ingredients:

  • 4 lb. pork butt (shoulder)
  • 1 onion, peeled and diced
  • 1 apple, peeled and diced
  • cooking spray

The Rub:

  • 2 tbsp. brown sugar
  • 1 tbsp. paprika
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

The Sauce:

  • 1/2 cup apple cider vinegar
  • 2 tbsp. gluten free Worcestershire sauce
  • 1/2 tsp. red pepper flakes
  • 1 tsp. sugar
  • 1/2 tsp. mustard powder
  • 1/2 tsp. garlic powder
  • 1/8 tsp. cayenne pepper (optional)

Preparation:

Rinse the meat and pat dry.

Whisk together the brown sugar, paprika, salt and pepper, and rub it into the roast.

Mist your crock-pot with cooking spray.  Peel and dice the onion and apple, and spread in a single layer.

Place the meat on top.  You want the meat to be elevated an inch or so from the bottom of the pan, to keep it out of the liquid for the first few hours of cooking.

Whisk together the sauce ingredients and pour 1/4 cup of the mixture over the pork.  Don’t be tempted to add more.  The meat, onions and apples will cook down and create their own liquid.

Cover and cook 12 hours on low (time indicated is for a 4 lb. roast).

At the end of the cook time, you can set the crockpot to warm until ready to serve, up to 2 hours.  Spoon some of the pan juices over the meat.

Heat the reserved sauce on a low simmer.

Remove the meat to a serving dish and shred with 2 forks.

It should be falling apart tender.  Spoon a little of the reserved sauce over the top.  You can strain out the pepper flakes if you like.

Serve with a drizzle of your favorite BBQ sauce.  I also made air fryer French fries and broccoli to go with the meal.  For more serving ideas, check out my BBQ Baked Beans and this Easy Apple Sauté.

Notes ♪♫ You can make a small batch of Homemade BBQ Sauce to go with this meal or use your favorite store brand.  I love Stubbs, especially their Hickory Bourbon and Smokey Mesquite.

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Italian Skirt Steak Rolls

This is another bucket list recipe that I have had on the back burner.  It’s one of those dishes that is so easy to prepare but looks like you fussed for hours.  The little bundles of steak, prosciutto and cheese are amazing!

Skirt Steak Rolls may remind you of another bundled meat dish, Bracciole.  But while Bracciole is simmered in tomato sauce for hours on low heat, these Skirt Steak Rolls are cooked very quickly over high heat.

Was it difficult to make this recipe gluten free?  NO, because the ingredients have always been gluten free! 

When starting the gluten free diet, you may be tempted to throw away all your old cookbooks- don’t!  There are so many recipes that you have eaten all your life that were always gluten free or just need a change of one or two ingredients.  In time you will realize there are so many meals you can enjoy that are gluten free with no crazy ingredients to purchase!

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For this recipe I used an oven safe grill pan, to sear the steak rolls on the stove top and finish them in the oven.  One pan for easy cleanup!

Ingredients:

  • 1 lb. skirt steak
  • 3 garlic cloves, minced
  • 2 tbsp. fresh parsley, minced
  • 2 tbsp. olive oil
  • 3 oz. prosciutto
  • 2 oz. sliced provolone cheese cut into strips
  • ground pepper to taste

Preparation:

First gather your ingredients.  Mince the garlic and parsley and combine with 2 tbsp. olive oil.  Leave a few sprigs of parsley for garnish.

Lay the steak out on a cutting board covered with plastic wrap and trim away any white membrane or visible fat.

Cover the meat with another sheet of plastic wrap and pound to an even 1/4″ thickness.

Cut the steak into strips, 6-8″ long.

Spread the garlic mixture evenly over the steak.

Layer the steak with prosciutto slices and top with cheese.

Now roll each piece into a bundle and secure with toothpicks.  Refrigerate for 1 hour.

Preheat the oven to 350º and season the meat bundles with fresh ground pepper.  I don’t add salt, because the cheese and prosciutto have plenty of sodium.

Coat an oven safe grill pan with olive oil spray and heat to medium (you can also do this step on an outdoor grill).  Begin cooking the steak rolls in the hot pan, about 1 minute per side.

When you have some good color on the outside, transfer the pan into the oven to finish cooking.

Remove them when the internal temperature reaches 135º for medium (use a thermometer).  Tent with foil and rest 5 minutes before serving (temperature should reach 140º after resting 5 minutes).  The key to this recipe is not to overcook the meat.  A quick sear in a hot pan then finish it off in the oven, done.

Garnish with fresh parsley, and dinner is served.  I made a side of peas and a simple risotto.

Notes ♪♫  When choosing cold cuts, I look for gluten free brands like Boar’s Head or Primo Taglio.  When just a small amount of prosciutto is called for in a recipe like this one, it can be convenient (and safer) to purchase in a sealed 3 oz. package rather than having it sliced at the deli.

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Butternut Squash and Pear Soup

How many soup recipes can you prepare in under an hour?  Well here’s one that you will want to pin for the holidays!  It’s elegant enough for your Thanksgiving table and quick enough to prepare after work.  The butternut squash and pear combo is complemented by just the right amount of onion and garlic, the perfect balance of sweet and savory.  Celebrate the season with a comforting bowl of soup that is good for you!

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About 6 Servings 

Ingredients:

  • 32 oz. carton (4 cups) gluten free chicken broth
  • 1 tsp. olive oil
  • 1 tsp. butter
  • 1 cup onion, diced
  • 1/4 tsp. turmeric
  • 1 tbsp. grated fresh ginger (or 1/2 tsp. powdered)
  • 1 clove garlic
  • 1 tsp. sea salt
  • fresh ground pepper to taste (about 1/2 tsp.)
  • 1 medium butternut squash, peeled and cubed (about 4 cups)
  • 2 pears (I used Bosc), peeled and cubed
  • 1/2 tbsp. gluten free Worcestershire sauce
  • 1 tsp. sugar
  • 1/2 cup half & half (optional)

Preparation:

In a Dutch oven or 4-quart stock pot, sauté the onions and garlic in olive oil and butter.  Add the remaining ingredients through sugar, and simmer until the squash is soft.

Remove from heat and puree with a stick blender.  If you like, stir in a drizzle of half & half for a smooth, creamy finish.

That’s it!  Serve with a simple garnish of fresh herbs.  So pretty and festive.

Special thanks to my cousin Donna for this recipe that has become a holiday tradition ♥

Notes ♪♫ Most of the ingredients in this recipe are naturally gluten free.  I used Swanson brand chicken broth, and Lea and Perrins Worcestershire sauce.

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Gluten Free Italian Wine Biscuits

This recipe is about a memory.  Of my long-ago childhood home, when my younger self would arrive home from school to find that my mother had been baking.  Of the aroma that filled the kitchen, the table covered with racks holding dozens and dozens of these fragrant Italian treats just out of the oven.  We would devour them still warm, when they had the consistency of a soft cookie.  Later, when fully cooled they would firm up to a crisp exterior perfect for dunking in coffee!

Why do I remember this particular recipe so fondly?  Like most women of her generation my mother embraced convenience foods, and her cookies and cakes were usually made from a boxed mix.  Not these Wine Biscuits though, they were always made from scratch!

It’s a popular recipe and an easy one too!  Every Italian has their own little variation, but the basic ingredients include a cup of sugar, a cup of oil and a cup of wine.  My mother used eggs in hers.  I know that others do not, but I think the egg definitely helped with the consistency in this gluten free makeover.

It was a challenge to recreate the exact texture of these biscuits with a gluten free flour.  Although we call them biscuits, they are actually a shaped cookie.  The dough had to be workable enough to roll into thin ropes, to form the traditional twist and knot shapes.  A tall order for gluten free!

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The Flour

In keeping with the simplicity of my mother’s recipe, I did not want to make a 20-ingredient flour blend.  So, I used Better Batter Original All Purpose Flour and was very pleased with the taste and texture of the wine biscuits.  They got a big thumbs up from family and friends who sampled them!  Please note that other gluten free flour blends may work, but since every brand is different, you may not achieve the same results with another flour.

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

CLICK HERE to take advantage of this incredible opportunity to try the flour that I call my little miracle in a bag!

Yield: 2 dozen

My mother’s original recipe made 4 dozen wine biscuits and believe me, in those days they disappeared before having a chance to cool down!  I decided to cut the recipe in half, and it was just the right amount for a small get together.  You can double it for a larger group or holiday baking.

Ingredients:

Plus . . . . . . . . . . . .

  • additional flour for dusting and rolling
  • 1 beaten egg, for egg wash

Preparation:

In the bowl of a stand mixer, whisk together the egg, sugar, oil and wine.

In a separate bowl, whisk together the flour, baking powder and salt.  Gradually add the dry ingredients to wet and beat until a soft dough forms.

Lightly flour a cutting board, and scoop out one rounded tablespoon of dough at a time.  Roll each piece into a rope, about 1/2″ thick and 10″ long.  Keep the board and your fingers lightly floured while handling the dough.

You can shape the ropes into a knot or a twist.  My mother would simply form a round and pinch the ends together, that works too!  You should have enough for about 2 dozen.

Line 2 baking sheets with parchment and arrange the formed wine biscuits, leaving a few inches of space in between.  Refrigerate for 1 hour before baking.  Keeping them cold helps the biscuits retain their shape.

Preheat the oven to 325º.  Whisk together 1 egg with 1 tbsp. water and lightly brush the wine biscuits with the egg wash.

Bake for 22-25 minutes.  Cool in the pan 10 minutes then transfer to a rack.  Enjoy them warm or at room temperature.

Store airtight at room temperature 2-3 days.  I imagine they would freeze well but this batch did not last long enough to find out!

Notes ♪♫ My mother made these biscuits with my grandfather’s homemade red wine. 🍷 There was always a bottle in the refrigerator.  Even when the wine was past its prime, it was good for cooking, and this was how it usually got used up!  You can use any red wine that you enjoy drinking (i.e., not cooking wine!).

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