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Gluten-Free Recipes

Recipe: Artery Clogging Gluten-Free Egg Casserole

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Back when the fabulous gluten-free bakery, Pure Knead, opened in Decatur, we stopped in to pick up some incredible Olive Boule and Hamburger Buns. After picking up our fresh, pre-ordered goodies, we headed over the Pine Street Market which is located a couple of miles from the bakery.

All the regular meats at Pine Street Market are gluten-free. On rare occasions, there might be some gluten in a specialty item, but otherwise the bacon, sausages and other artisan meats are gluten-free. We went to the butchery to get their delicious Applewood Smoked Bacon, but picked up some delicious Picnic Salami and Pancetta as well.

The Pancetta went into the freezer until about two weeks ago when I defrosted it and decided to use it in an egg casserole. I ended up making what might be the highest fat and calorie egg casserole in the history of egg casseroles. However, it was also the best one I’ve made to date. Or so my husband told me. We agreed that the Pancetta was what really made the dish exceptional.

Pancetta and Gruyère Egg Casserole

Ingredients:

  • 4 large eggs, beaten
  • 1 leek, green part only, finely chopped
  • 1 ½ cups grated Gruyère cheese
  • 1 cup regular whipping cream
  • ½ pound Pancetta, diced
  • Pepper to taste

Instructions:

  1. Cook Pancetta over medium heat until crispy and drain on paper towel lined plate
  2. Reserve only a tablespoon of the drippings
  3. Saute the diced leeks in the drippings until soft
  4. Set meat and leeks aside to cool
  5. Preheat the oven to 400 degrees
  6. In medium bowl, mix beaten eggs, cheese and cream
  7. When meat and leeks are cool enough to not cook the eggs, fold them into egg mixture
  8. Pour contents of mixing bowl into a greased 9″ glass pie plate or small baking dish (mine is 7″ x 11″)
  9. Turn the oven down to 375 degrees and bake the casserole for approximately 30 minutes or until knife inserted into the middle comes out clean. Cover the dish with foil about 20 minutes in to keep it from over-browning (as happened to mine).
  10. Let casserole sit for five minutes before cutting to serve
  11. Enjoy – but don’t be surprised if you feel your arteries clogging as you do so!

Recipe: No-Bake Gluten-Free Chocolate Oatmeal Drops

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In my review of the book Gluten-Free Cookies,  I commented that I’d not made any of the cookies in the book because I didn’t want to mix up my own flour. However, I later realized that there is no reason I can not eventually make the No-Bake Chocolate Oatmeal Drops in the cookbook.

The recipe doesn’t call for flour and I always have gluten-free oats and chocolate chips on hand.

No-Bake Chocolate Oatmeal Drops

Makes 18 to 24 cookies

These cookies have a rich, fudgy texture. They are great slipped into lunch boxes or backpacks. Use bittersweet chocolate if you prefer cookies that are not too sweet.

Ingredients:

  • 4 tablespoons (1/2 stick) unsalted butter, room temperature
  • 1/4 cup whole milk
  • 1 cup granulated sugar
  • 1/2 cup semisweet or bittersweet
  • (60% cocoa) chocolate chips
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups gluten-free rolled oats
  • 1/2 cup chopped walnuts

Directions:

  • Line cookie sheets with parchment.
  • In a saucepan, combine the butter, milk, and sugar.
  • Bring to a rolling boil, and then boil for exactly 1 minute.
  • Stir in chocolate chips until melted. Add vanilla extract, oats, and walnuts.
  • Stir until thoroughly combined.
  • Remove from heat.
  • Using a medium cookie scoop, drop rounded tablespoons of dough onto prepared cookie sheets.
  • Refrigerate until set, about 20 minutes.
  • Store at room temperature, in an airtight container, for up to 1 week.

These wonderful looking cookies remind me of something I had as a child. They are kind of like haystacks – remember those? Oh, how I loved butterscotch haystacks cookies! I’m so glad to have an oat cookie that doesn’t require baking. It will soon be so warm in the South that I’ll do almost anything to not turn on the oven!

Gluten-Free Mexican Rice for Cinco de Mayo

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Today is the fifth of May, also known as “Cinco de Mayo”.  Cinco de Mayo commemorates the Mexican army’s victory over the French forces at the Battle of Puebla on May 5, 1862.  While celebration is primarily limited to the state of Puebla, many in the US celebrate by dining on Mexican fare & margaritas.

Dining out in a Mexican restaurant while following the gluten-free diet is fairly easy.  Many of the traditional dishes are naturally gluten-free.  Corn tortillas are more commonly used than flour tortillas; salsa,  guacamole, beans and rice are all usually safe choices.  Of course speaking with the manager and/or chef is the safest way to dine out.  Ask how the sauces are made, whether there is gluten in the marinades used for the meat and if the corn tortilla chips are fried in a dedicated fryer.  As in any restaurant, cross contamination can be a risk, so make sure to ask how they keep the gluten-free food safe.

If you prefer to make your own Mexican feast, the sky is the limit!  Some of our favorites include:

  • Tacos – fish, ground beef, chicken or turkey
  • Mexican pizza
  • Burritos
  • Chimchangas
  • Taco salad
  • Enchilada bake
  • Mexican rice
  • Fajitas
  • Horchata (this brand is gluten-free)

My son requests Mexican once a week, so we eat a lot of tacos in our house.  He prefers them on warmed, soft corn tortillas; I prefer a tostada shell or hard taco shell.  You can find many of our recipes in this post.  Here is our favorite recipe for Mexican Rice that my mom made for us when I was growing up.  I will never tire of this rice:

Mexican Rice

  • 1 cup brown basmati or jasmine rice
  • 2-3 tsp EVOO
  • 3 cloves garlic
  • 1/2 onion (I omit this b/c I can’t eat them)
  • 1 large tomato
  • chicken broth (verify that it is gluten-free)
  • cumin
  • chili powder
  • red hot
  • salt
  • pepper

Directions:

  1. Drop tomato into boiling water for 60 seconds. Remove tomato from water and then remove the skin. Careful not to burn yourself as I have done too many times when I am in a hurry.
  2. Chop tomato, peel garlic, chop onion and place all ingredients in a food processor/blender. Puree until everything is liquid. Add cumin (about 1 tsp), chili powder (1/2 – 1 tsp), red hot (I like a lot, but use your own judgement), S & P. Blend.
  3. Place EVOO and rice in a 2 qt. sauce pan and warm over med to med-high heat. Brown rice, but don’t burn it.
  4. Dump tomato mixture into a glass measuring cup and then add chicken broth to equal 2 cups of liquid. Dump your 2 cups of liquid into the rice; stir and bring to a boil.
  5. Stir and reduce heat to simmer for 40-50 minutes, depending on what kind of rice you are using.
  6. Remove from heat and let stand for 10 minutes. Fluff with a fork & serve.

Here is a picture of the rice served alongside Mexican pizzas.

Tacos & Mexican pizzas are great for busy nights and letting kids “create their own masterpiece”.

Recipe: Gluten-Free Eggplant Parmesan Pizza

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When I was making my weekly Friday night pizza last week, I was brainstorming what toppings to put on it. I spied an eggplant in my fridge and Eggplant Parmesan popped into my head. Only I didn’t want the traditional recipe, I wanted it on a pizza.

I modified things slightly, using the components for Eggplant Parmesan without the breading for the eggplant since it would be on pizza crust. I chose to use Udi’s Gluten-Free Pizza Crust as my crust, but any gluten-free crust should work.

Eggplant Parmesan Pizza

  • 1 eggplant, thinly sliced & pre-roasted (see more below)
  • Prego Three Cheese marinara sauce (about 1/4 cup for this crust)
  • 1/4 cup mozzarella cheese
  • 1-2 TBSP parmesan cheese
  • Spinach or basil leaves (I only had spinach, but basil would be better)

Directions (these are the directions for the Udi’s crust, follow directions for whatever crust you use)

  1. Preheat oven to 375.
  2. Top frozen crust with toppings starting with sauce, then eggplant, cheeses & spinach or basil leaves.
  3. Bake for 8-10 minutes or until crust is starting to brown and cheese is melted.
  4. Enjoy!

Roasted Eggplant

  • 1 eggplant, thinly sliced (use a mandoline for evenly sliced pieces)
  • Pam Olive Oil Cooking Spray
  • Balsamic vinegar
  • Sea Salt
  • Pepper

Directions:

  1. Preheat oven to 375-400.
  2. Spray a baking sheet covered with foil with Pam.
  3. Evenly spread out the pieces of eggplant & spray with Pam, drizzle with balsamic & sprinkle with sea salt & pepper.
  4. Roast in oven.

*Roasting time depends on the thickness of the slice.  Turn over half way through and season other side with balsamic, salt & pepper.

This turned out so good that I ended up using the other crust in the Udi’s package and leftover eggplant to make it again on Saturday for dinner.  I can see this becoming my go-to pizza recipe.  In fact, I picked up another eggplant today at the store so that I can repeat it again this coming weekend!

If you still have leftover eggplant after making your pizza, consider adding to salads, brown rice, wraps or omelets.

Recipe: Simple Baby Gluten-Free Spinach And Tuna Salad

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I am always making large salads for lunch and this is one of my favorites. There is nothing complicated about this salad.  It is equally as simple to make at home as it would be to prepare at home and take to work to eat.

Simple Baby Spinach & Tuna Salad Recipe

  • Fresh baby spinach
  • 1 package of tuna (2.6 oz or so – I use StarKist or Bumble Bee)
  • fresh sliced mushrooms
  • grape tomatoes
  • French Dressing (I use Kraft* Fat Free French)

***Don’t be afraid to get creative and add your favorites in here.  Red onions would be great, as would some black olives or hard boiled eggs.

This salad is the perfect pairing for an Udi’s gluten-free Whole Grain Bagel.  See my favorite way to enjoy them here.

This salad is one that I will often make ahead for trips or picnics and bring along with me.  I don’t mix the tuna in until I am ready to eat the salad.  The rest of the ingredients stay fresh when tossed, so there is no reason to worry about soggy salads.  The absolute best thing about this salad is that it is naturally gluten-free.  If you wanted to bypass the pre-made dressing, a homemade balsamic vinaigrette or the dressing I made here, which is similar to a sweet & sour, would work just as well.

*Kraft is one of the mainstream companies that will clearly label any gluten in their products.  When looking for fast dressings that I don’t have to make from scratch, they are one of my go-to brands.