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Gluten-Free BBQ Time

Last Updated on by the Celiac-Disease.com Staff 1 Comment

Now that summer is here I have the urge to get the grill going. Over the weekend I posted a burger recipe that got me in the mood for grilling!

I am going to share a couple of super easy grill recipes to put on your menu rotation this year. The first recipe is one that I got from my sister. I now swear by making my baby back ribs this way.

BBQ Baby Back Ribs

  • 2 racks of pork back ribs
  • 1 bottle Sweet Baby Ray’s BBQ sauce (all varieties are gluten-free)
  • Salt & Pepper

1. Do this step earlier in the day or at least 2-3 hours before you want to grill your ribs. Heat oven to 350. Cut each rack of ribs in half. Sea salt & pepper both sides. In a large, glass pyrex dish, pour some BBQ sauce. Coat each rack of ribs with sauce, don’t be stingy. Place ribs in dish in a single layer. Cover tightly with foil.
2. Bake ribs in oven for 2 hours at 350.
3. Remove ribs and let cool down before placing in fridge or hold aside to place on the grill.
4. Heat up grill to medium – medium high.
5. Baste ribs with some more BBQ sauce. Place ribs on grill for just a few minutes a side to finish off cooking.

Perfect every time. If you are not a fan of Sweet Baby Ray’s BBQ Sauce, there are many gluten-free versions on the market. Montgomery Inn, Kraft Original, Bone Suckin’ Sauce & KC Masterpiece come to mind as others that are gluten-free. Always remember to double check the label.

Next up? Pork chops! When we eat pork chops, we always buy the boneless, butterfly chops. I used to make pork chops with Shake & Bake, but my husband is not fond of breaded pork and I have found many better ways to make pork.

Spicy Marinated Pork Chops
**Recipe found on allrecipes.com

  • 3/4 cup soy sauce (La Choy is GF; note ~ you want to use low-sodium here or it will be too salty)
  • 1/4 cup fresh lemon juice
  • 1 tablespoon brown sugar
  • 1 tablespoon chili sauce (I use just under a TBSP of chili powder b/c I didn’t have any sauce)
  • 1/4 teaspoon garlic powder
  • 8 center cut pork chops (you could also use this marinade with a pork tenderloin)

1. Whisk together in a bowl the first 5 ingredients. Pour over pork chops and place in fridge to marinate for a minimum of 6 hours, even overnight if you wish.
2. Heat up grill and grill for about 6-10 minutes per side, depending on thickness of chop. (as you see in my pic, I cut open my chops to make sure they were done ).
3. Serve! Simple, easy & yummy!!

These go great with basmati brown rice or roasted sweet potatoes.

Filet Mignon is another favorite in our house. My husband is the grill master when it comes to steak. We will often buy a whole beef tenderloin when it is on sale ($6.99 or $7.99/lb). Aaron will cut & portion out the tenderloin into filets. The butcher will also do this free of charge. He then seasons the steak with sea salt, pepper & a touch of garlic powder. We like our steaks medium-rare, so it doesn’t take long once the grill has been fired up for them to be done. We usually serve our filet along with garlic mashed potatoes (another of Aaron’s specialties) and steamed broccoli.

If you like to roast your vegetables, as I do, move your operation outdoors! Anything you roast, try on the grill. Just toss in a marinade or spray with Pam and season as you wish. Place on the grill, but keep a close eye as they will cook fast, depending on the temperature. There are vegetable baskets to place the veggies in, skewers or you can make your own foil packets.

Eating gluten-free BBQ is easy! Just get creative & light those grills!

Gluten-Free Blueberry Mini Muffins

Last Updated on by the Celiac-Disease.com Staff

These itty bitty muffins make a nice little snack or a “grab and go” breakfast served fresh from the oven. An added bonus is that they are gluten-free, egg free, dairy free and low fat.

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

Gluten-Free Blueberry Mini Muffins

Ingredients:

  • ¾ cup almond milk (or rice milk)
  • ½ cup unsweetened applesauce
  • 1 ½ teaspoons EnerG Egg Replacer
  • ¼ cup agave nectar (or honey)
  • 1 cup fresh blueberries
  • 3 teaspoons baking powder
  • ¼ teaspoon cinnamon
  • 1 ¾ cup gluten-free flour blend *
  • ¼ cup flax seed meal (for a little nutritional boost)

Directions:

  1. Preheat over to 400 degrees.
  2. Spray a mini muffin tin (24 cups) with pan spray or use mini cupcake liners.
  3. Mix egg substitute, milk, applesauce and agave nectar.  Add blueberries to liquid ingredients.
  4. Add dry ingredients.  Stir carefully to not break up blueberries.
  5. Using a small spoon, fill muffin cups — they will be full.
  6. Bake at 400 degrees for 10 to 15 minutes until done.
  7. Let cool for 30 minutes before removing from pan.  gluten-free muffins become less fragile as they cool and are easier to remove from the pan without deflating.

Makes 24 mini muffins.  Whenever you use applesauce to replace the fat in baked goods store the finished product in the refrigerator or freezer.

* Use your favorite gluten-free flour blend.  If your blend does not contain a form of starch such as potato, tapioca or corn you will need to add ½ teaspoon xanthan gum with the dry ingredients to give the muffins more stability.

Review: Udi’s Gluten-Free Double Chocolate Muffins

Last Updated on by the Celiac-Disease.com Staff 2 Comments

What do you get when you mix the baking genius of Udi’s with chocolate? You get sinfully delicious Double Chocolate Muffins.

Since being diagnosed with celiac it has been a never-ending quest for the perfect baked goods that are comparable if not better than the gluten-filled items enjoyed in the past.

When I got my hands on these muffins, I was pretty confident they would be delicious. Udi’s has successfully made sandwich bread that can be eaten straight from the package without heating, in white and whole grain. In addition to their fantastic sandwich bread, their impressive gluten-free portfolio of products includes thin restaurant-quality, oven-ready pizza crust, granola, blueberry muffins, lemon streusel muffins, these double chocolate muffins, and their newly introduced bagels, which can also be found at some local Einstein Brothers in Denver.

When these muffins first arrived, I could hardly wait to open them. Before I even put the packaging away, I had a muffin out and on a plate to cut in half and share with my daughter. These are extremely large and would make a filling snack, breakfast, or dessert.  This is a good thing because they are not low in calories at 350 per muffin. But, I guess to taste this good, you don’t expect it to be diet food.  As soon as I took a bite, I knew this was a winner. The texture is nice and fluffy, yet rich and decadent and full of chocolate chips.  These are the perfect muffins to satisfy a chocolate and sweet craving all in one.  My gluten-able husband and daughter agreed, these were too good, because now we have two left sitting on our counter and I am not sure I can enter the kitchen without indulging in one.  I think these would make a great item to have on hand, in the freezer, for guests.  If they can make it to the freezer that is.

In addition to being gluten-free, these muffins are also soy-, dairy- and nut-free.  Udi’s is increasingly becoming available nationwide at Whole Foods and other larger grocery stores and specialty food stores.  To order Udi’s online, visit here.

Recipe: Gluten-Free Cheesy Stuffed Shells

Last Updated on by the Celiac-Disease.com Staff 10 Comments

Stuffed shells were one of my favorite dishes growing up. My mom usually made some type of pasta on Friday nights and this was a meal we had often. Once I went gluten-free, it was one of the dishes that I really missed.

One day I found out that Tinkyada made “Grand Shells”, which are the large shells used for stuffed shells. I bought a couple of boxes & came up with a plan.

Gluten-Free Cheesy Stuffed Shells

  • 1 box Tinkyada Large/Jumbo Shells (box is about 8 oz and has roughly 28+ or – shells)
  • 30 oz. Ricotta Cheese (I used low-fat Meijer brand)
  • 2 eggs, beaten
  • 2 cups shredded mozzarella cheese (I used part-skim)
  • 1/2 cup grated parmesan cheese (split in half)
  • 1/2 tsp. salt
  • pinch of black pepper
  • 1 tsp basil, dried
  • 1 tsp oregano, dried
  • 1 jar of spaghetti sauce (I used Prego Three Cheese, but I like Classico Four Cheese, too)
  • Fresh Basil, chopped, to sprinkle on top when done baking

Directions:

  1. Cook pasta according to box directions. Note: Tinkyada suggests cutting cooking time by 2 min if you plan on baking.
  2. Combine ricotta cheese, eggs, dried spices, 1/4 cup of parmesan, and 1 1/2 cups of mozzarella cheese. Mix well and set aside.
  3. Heat sauce in a pan on the stove.
  4. Assembly….Pour sauce into a 9 x 13 Pyrex dish sprayed with Pam; spoon a thin layer of sauce across the bottom. Scoop 1-2 TBSP of cheese mixture into each shell and place in the dish. Repeat until finished. Pour the remaining sauce over top and top with remaining parmesan & mozzarella.
  5. Bake at 350 for 30 minutes, covered. Remove covers and back for another 5-10 minutes.
  6. Top with freshly cut basil and serve!

**Variations….stuff with ground turkey seasoned with Italian seasonings (garlic, basil, oregano); stuff with spinach & cheese.

Tinkyada pasta can be found in most major grocery stores and on Amazon.

Recipe: Gluten-Free Chocolate Chip Pie

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

This dessert is an old favorite in our house. I remember making this for the first time when I was 13 years old after finding the recipe on a bag of Nestle Chocolate Chips.

Nestle Toll House Chocolate Chip Pie

  • 1 unbaked pie shell (I used Wh0le Foods Bakehouse GF Pie Crust)
  • 2 large eggs
  • 1/2 cup Gluten-free Flour (I used Pamela’s Baking & Pancake Mix)
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup (1.5 sticks) butter, softened
  • 1 cup Semi-sweet chocolate chips
  • 1 cup chopped nuts (I omitted this)
  • Sweetened whipped cream or ice cream for topping (I used Cool Whip in a can)

Directions:

  1. Preheat oven to 325.
  2. Beat eggs in large mixing bowl on high speed until foamy.  Beat in flour, sugar & brown sugar.  Beat in butter.  Stir in chocolate chips & nuts.  Spoon into pie shell.
  3. Bake for 55 to 6o minutes or until knife inserted halfway between the center & the edge comes out clean.  Cool on wire rack.  Serve warm w/ whipped cream or ice cream.

**I baked for about 50 minutes.  Keep a close eye on this.  Mine almost looked overdone on the top, but was perfect.

**If you don’t want all the chips to sink to the bottom, either use mini chocolate chips or dust with GF flour or cocoa.

This was a huge hit.  I forget how easy this is to make.  To add some variation you could use different flavor chips – peanut butter, butterscotch or mint.  Just make sure to check the gluten-free status of the chips.