Recipes from Gluten Free & Fabulous

There is a company I’ve seen ads for before called Gluten Free & Fabulous, but I’ve never tried any of their products. I didn’t think the products in the line were sold in my market, but according to this list, they actually are. You can also order Gluten Free & Fabulous products online. The current offerings from the company include pastas, pizzas, brownie bits and cookie bites. I’d love to try the quinoa pasta because it’s super healthy and I don’t care for pure quinoa as a side dish.

The founders of the company, Shari Cole and Larry Schneider have combined their efforts to create nutritious and tasty gluten-free products. According to the video on the recipe page of Gluten Free & Fabulous, the mac-n-cheese is pretty darn tasty and the dish featured in the segment was dairy-free as well.

Recently, I was contacted by someone representing Gluten Free & Fabulous and they generously offered to let me share a couple of Shari’s recipes with our readers. Chilly mornings here bring excitement that our long hot summer is finally on the way out. Considering that change is in the air and fall arrives on Wednesday, the two gluten-free recipes below are sure to bring some warmth to the cooler days ahead!

CHICKEN NOODLE SOUP

Ingredients:

1 carrot

2 stalks celery, cut in half lengthwise, then chopped

½ onion

2 cloves garlic, smashed and minced

1 tablespoon olive oil

3 cups chicken stock

1 chicken breast, cooked, chopped into bite sized pieces

½ cup gluten-free noodles

Directions:

1. Heat a saucepan, and then add olive oil.  Sauté the carrot, celery stalks, onion, and garlic together, on medium heat.  Stir occasionally, making sure they do not burn.
2. Add the chicken stock and bring heat to medium to high.  Let stock and vegetables simmer until the stock has come to a gentle boil for about ten minutes.
3. Add the cooked chicken to the pan and let the soup cook for another five minutes or so.  At the end, add the gluten-free noodles.  After about 5-6 minutes, check noodles.  Add salt to taste, stir and serve.

PEACH AND BLUEBERRY CRUMBLE (Gluten-free)

Ingredients:

Fruit Filling

1 pint blueberries

2 cups peaches, pits removed, cut into quarters

2 tablespoons lemon juice

2 teaspoons vanilla extract

2 tablespoons tapioca flour

¼ cup organic sugar

Crumble Topping

½ cup almond flour

½ quinoa flakes

½ cup sorghum flour or brown rice flour

½ cup cornmeal

1 teaspoon baking powder

½ teaspoon salt

¾ tightly packed brown sugar

1 cup Earth Balance, frozen (an hour before you begin)

Directions:

1. Preheat oven to 375.
2. Preparing the filling:  Mix peaches and apricots in a large bowl.  Sprinkle the lemon juice and vanilla extract and toss.  Coat the fruit with the tapioca flour, until the mix is pasty.  Toss in the sugar and stir well.
3. Baking the filling:  Pour the prepared filling into a buttered pan.  You will need about an inch of room after you have poured the filling.  Put it into the oven and bake for 30 minutes, or until the fruit is fork-tender and the juices are starting to run.

*Copyright for recipes Shari Cole and Gluten Free & Fabulous. Special thanks to the company for allowing us to share these tasty looking recipes with our readers!