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Recipe: No-Bake Gluten-Free Pumpkin Pie

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

Welcome to November! Thanksgiving is right around the corner, so I thought it would be a great day to share this recipe for pumpkin pie.

The recipe puts a guiltless twist on a classic Thanksgiving dish by offering those who eat gluten-free a delicious dessert option!

No-Bake Gluten-Free Pumpkin Pie

Pie Crust

  • 2 1/4 cups ground raw hazelnuts
  • 3/4 cup cocoa powder
  • 1/2 cup coconut oil
  • 9 dates, stoned

Directions:

– Place hazelnuts and cocoa powder in a large bowl and mix well, breaking up any lumps.

– Add coconut oil to the powder mixture and mix well.

– Place dates in a small bowl and mash with a fork.

– Add dates to dough-like mixture and combine well with hands.

– Place crust into a 9-inch round pie pan.

– Place crust in refrigerator while making filling.

Filling

  • 1 (8-ounce) package of cream cheese, softened
  • 5 tablespoons unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon molasses
  • 2 1/2 teaspoon pumpkin pie spice
  • 1 (15-ounce) can of pumpkin puree

-Beat cream cheese and butter in the bowl of an electric stand mixer until smooth and creamy.  Both fats should be well softened to ensure the filling is lump free.

-Add the powdered sugar to the mixture and beat until smooth and fluffy.

-Add the vanilla extract, molasses, pumpkin pie spice, and pumpkin puree and beat until thoroughly combined.  If you find that your filling is lumpy, pass it through a fine mesh strainer into a bowl.

-Spoon the filling into the pie shell.  Let the pie chill in the fridge overnight.  (very important that it chills overnight or it won’t setup)

Recipe: Gluten-Free Peanut Butter Chocolate Chip Cookies

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

There is nothing better on a cold afternoon than a couple of warm cookies straight from the oven. Gluten-free cookies don’t have to use fancy ingredients, they can be made simply with less than five ingredients, even by a novice baker.

The classic combination of peanut butter and chocolate is always a hit in our house, so I knew these cookies would not last long.  One of the best things about these cookies is not having to plan ahead to make them.  Make them when the mood strikes you, or when a little pick-me-up is needed.

Peanut Butter Chocolate Chip Cookies

  • pbcookies2 cups peanut butter
  • 2 cups sugar
  • 4 eggs
  • 2 cups semisweet chocolate chips

Directions:

  1. Preheat oven to 350 degrees, and use an ungreased cookie sheet.
  2. Combine peanut butter, sugar and eggs and mix well.
  3. Drop by rounded tablespoon and place cookies about 2 inches apart.
  4. Bake 10-12 minutes or till lightly browned.
  5. Cool on cookie sheet a few minutes than transfer to wire rack

Enjoy!

Gluten-Free Stuffings

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

Last year I shared some options for gluten-free stuffing to help make the holidays seem more normal. It’s no fun to have to avoid certain foods or bring a separate plate along to make sure your meal is safe to eat. There were only a couple of companies making gluten-free stuffing mixes at the time, but now there are a couple more to add to the list to help simplify things on an otherwise busy day.

Rudi’s gluten-free Bakery has a new Stuffing Mix out just in time for the big day. The mix is very easy to prepare and tastes great…no one will know it is gluten-free unless they see you eating it! The mix is certified gluten-free by the GFCO, dairy-free, soy-free, and non-GMO.

rudistuffingIngredients: Water, potato extract, high oleic canola/sunflower oil*, rice starch, rice flour, evaporated cane juice (cane sugar), inulin, sea salt, spices, celery, honey, sugar cane fiber, yeast, molasses, egg white, flaxseed, millet, sunflower seeds, cornmeal, vinegar, xanthangum, natural enzymes. CONTAINS: EGG

Rudi’s gluten-free Stuffing Mix can be found in your local natural foods store, select grocery stores and select Costco locations.

Three Bakers gluten-free Stuffing Mix is also certified gluten-free by the GFCO and is free of dairy.  Simply add water and bake.  It doesn’t get any easier than that, does it?

Ingredients: WATER, BROWN RICE FLOUR, TAPIOCA STARCH, CORN STARCH, EGG WHITES, CORN DEXTRIN, SUGAR, NON-GMO CANOLA OIL, POTATO FLOUR, HONEY, BAKING POWDER, YEAST, RICE BRAN, XANTHAN GUM, SALT, VINEGAR, ENZYMES(CALCIUM SULFATE & ENZYMES), DRIED CHICKEN STOCK, SAGE, CELERY SEED, DEHYDRATED ONION, MARJORAM, THYME, ROSEMARY, NUTMEG, PARSLEY FLAKES, GARLIC POWDER.

photo 1 (11)Three Bakers gluten-free Stuffing can be found online or in select stores across the US.

Whatever you do, please don’t stress about the food, especially on holiday.  The holidays are meant to reunite with family and friends that you don’t get to see often, so focus on the gathering and catching up and not on the food.  It will all be okay, I promise.

California Pizza Kitchen Gluten-Free Menu

Last Updated on by the Celiac-Disease.com Staff 3 Comments

Earlier this month I shared the great news that California Pizza Kitchen re-released their gluten-free pizza, but this time, the right way, with the guidance and blessing of the Gluten Intolerance Group (GIG). When I had to go to the mall over the weekend to pick up a book at Barnes & Noble for a book report, I planned a stop at CPK since it is located at the other end of the same mall.  Since this was going to be the first time ordering the new gluten-free pizza, I wanted to do so in person to get a feel for how well the restaurant employees were trained.

Official Website Menu Information: California Pizza Kitchen Gluten-Free Menu
Location Finder: Find a California Pizza Kitchen Location Near You

This is the sign placed right out in front of the restaurant to lure people inside. I was thrilled to see this! To me it was definitely a good sign, pun intended, that the staff had been educated about the gluten-free pizza and procedures. I made my way over to the “To-Go” order counter and saw another good sign.

photo 2The tabletop sign talked about the strict procedures approved by the GIG and listed the four varieties of gluten-free pizzas offered:

  • Margherita
  • The Original BBQ Chicken Pizza
  • Mushroom Pepperoni Sausage
  • Pepperoni

I ordered the Margherita for me and the Pepperoni for my son. The pizzas only took 15 minutes to prepare and were presented to us like this:

Another indication that CPK got it right this time.  Only one question remains…how does it taste?  The gentleman that was working the “To-Go” counter said he liked the new version better than the old.  He went on to tell me the base ingredients, which really impressed me!

The pizza was a little overcooked at the edges but didn’t taste burnt, so it didn’t bother me at all.  The texture of the crust and the overall taste of the pizza were outstanding, so much so that I forgot about the edges until I looked at the pictures before sharing them here with you guys. The pizzas are roughly 10 inches in diameter. I stretched mine out into 2 meals by adding an arugula salad when I got home.

If you haven’t figured it out already, I am beyond ecstatic with the new gluten-free pizza at CPK.  I definitely see it being added to our “safe” list of restaurants in the Columbus area. To see where the closest CPK restaurant to you is, visit the website store locator.

Well done California Pizza Kitchen, well done.

As always, when dining out gluten-free, do your due diligence and make sure the staff understands your needs. There are very few restaurants that are 100% gluten-free, so cross-contamination is always a risk. If you don’t feel comfortable with what you are hearing from the staff, perhaps it is best to dine elsewhere.

For information about other gluten-free restaurants menus, check out our gluten-free restaurants page.

Recipe: Simple Gluten-Free Pasta Salad

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

Have you ever tried to make gluten-free pasta salad?  If you have, you probably know what I am getting ready to talk about.  If not, consider yourself lucky. Cold gluten-free pasta…how can I best describe it?  Let’s just say that gluten-free pasta usually tastes much better hot.

When I first tried Ronzoni Gluten-Free Pasta a couple of weeks back, I was really impressed. This pasta really tasted like real, non-gluten-free pasta. When my husband made pasta salad a week or so later, my son asked if we could make gluten-free pasta salad.  At first, I hesitated to know that it would probably not be very good, but then I remembered the Ronzoni gluten-free pasta and decided to give it a try.

Ah…it worked!!  It was delicious!  Even non-gluten-free, picky Hannah liked it!  It is even better on the second day.

IMG_0040.JPG (2)Simple Gluten-Free Pasta Salad

  • 1 box Rozoni gluten-free Penne Rigate or Rotini pasta
  • Kraft Tuscan House Italian Dressing
  • Baby carrots, sliced (about 10-12)
  • Broccoli, chopped and lightly steamed
  • Cheddar cheese, 1/4 bar cut into tiny cubes
  • Parmesan cheese

Directions:

  1. Cook pasta according to package, rinse with cold water, and set aside.
  2. Lightly steam broccoli.  It can be left raw, I prefer it a little tender.
  3. Toss cool pasta with dressing to taste.  Remember, more is less.  You can always add more, you can’t go back.
  4. Add in veggies, stir, and add more dressing, if needed.
  5. Toss in cheddar and parmesan (to taste).

Enjoy!