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Recipe: The Easiest Gluten-Free Lasagna

Last Updated on by the Celiac-Disease.com Staff 7 Comments

I love lasagna, but I don’t love the kitchen, and I don’t have time to make complicated meals with several ingredients. I really like this simple lasagna recipe and it has served me well. This is a great recipe for a large family or when company comes over, mostly because you can’t tell that it is gluten-free!

The ingredients needed are :

  • 1 box of DeBoles lasagna noodles (no boiling!)
  • 2 jars of Prego Roasted Garlic and Herb sauce (see this link for the gluten-free Prego sauce list, I sometimes use Ragu Parmesean Romano, click here and scroll to the bottom for their GF info)
  • 2-3 large bags of shredded mozzarella cheese
  • 1 pound of hamburger meat
  • 1 large container of cottage cheese. I buy walmart brand cheeses because they are labeled “gluten-free.”

The recipe itself is really easy. Brown the hamburger meat. I use 97/3 hamburger meat (extra lean) and save the fat as extra flavoring. I make the “meat mixture” by mixing 1 jar of sauce, 1 bag of cheese, the large container of cottage cheese and the hamburger meat. Set that mixture aside.

I use the second jar of sauce to line the 9×13 glass dish with a layer of sauce, then 4 dry noodles- 3 noodles along the length of the dish and 1 noodle along the width of the dish.  Then top the noodles with 1/3 of the meat mixture, then sprinkle shredded cheese, then repeat with another layer of noodles.

I usually get 3 layers out of the meat mixture, and then the final layer of noodles on top. Make sure to cover each noodle completely with meat mixture or sauce between layers, so that it can soak up the moisture while baking. I gently push the noodles down to be sure all of the ridges are making contact with moisture. I top the final layer with the rest of the sauce, making sure to fill in sauce in the corners and all of the edges. Save some cheese for the last few minutes of baking.

Bake the lasagna for 1 hour at 350 degrees. After one hour top with remaining shredded cheese and bake until cheese melts. Total time is about 90 minutes, including browning the meat. This recipe takes a little more time than I usually spend in the  kitchen, but it is so easy and so good!

Recipe: Gluten-Free Mexican Dish

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

My kids are both fans of most things Mexican, as long as you leave out the onions and peppers & you make the tomatoes undetectable. They love nachos, quesadillas, tacos, enchiladas, Mexican pizzas and burritos. The thing I love about them loving the previous mentioned items is that they are easy to prepare and most are naturally gluten-free.

The only sub I have to make is for the tortillas in the quesadillas & burritos. I could make the quesadillas with smaller corn tortillas, but we prefer the larger ones. For the tortillas I either use La Tortilla Factory Light or Dark Teff Tortillas or Food for Life’s Brown Rice Tortillas. If I don’t have one of the above items on the menu each week, boy do I hear about it!

I am going to share some of our favorite ways to eat Mexican below.

Easy Enchilada Bake

  • 1 pound ground meat (turkey or beef or even crumbled tofu would work)
  • Taco seasoning for the meat
  • 1-2 cans refried beans (Trader Joe’s, Old El Paso & Ortega are all GF)
  • 2 cans Hormel Chili w/Beans (some of the other varieties are not GF, so make sure to read the label)
  • 10 – 12 corn tortillas
  • Cheddar Cheese (I used almost 2 cups)
  • Onions, olives, jalapenos (optional to add in before wrapping up the enchilada)

Directions:

  1. Brown ground meat and add taco seasoning per directions on packet or container.
  2. Preheat oven to 350 and warm up your beans and chili.
  3. Warm your tortillas up in micro according to pkg. directions.
  4. Spread a little chili (not too much, you need to top the whole casserole with chili at the end) in the bottom of a glass pyrex dish.
  5. Start to assemble your enchiladas: tortilla, beans, meat, cheese…then roll up and place seam side down in pyrex dish. Repeat until you are done. I do 6-8 length wise, then I stuff the remainder in along the side.
  6. Top with remaining chili and then cheese. Cover and bake for 30 – 45 minutes or until cheese is all melty and casserole is bubbly.
  7. Let cool for 5-10 minutes; cut and serve.

Mexican Pizzas
*This is a different take on the ones the kids like (refried beans, taco meat & cheese)

My different take on a Mexican Pizza:

  • black beans (drained & rinsed) mixed with a touch of sriracha
  • crumbled goat cheese
  • avocado
  • chopped tomatoes
  • plain Greek Fage
  • Frank’s Red Hot
  • corn tortillas

Directions:

  1. Take soft corn tortillas & place them on an oven sheet @ 350 for about 10 minutes on one side & 3-4 minutes on the other side, until crisp, but not overdone.
  2. Top with the bean mixture & goat cheese and pop back in the oven until the cheese gets soft & melty.
  3. Top with remaining toppings & any additional that you wish to add.

Nachos

Making Nachos is like painting a picture. You start with a blank canvas (the chips) and then add your different colors & interpretations (toppings) to the canvas. My kids like them rather bland & cheesy.

  • Bag of tortilla chips (we like Tostitos Scoops Baked)
  • 1-2 can of Hormel Chili w/Beans
  • Cheese
  • Sour Cream

Directions:

  1. Preheat oven to 350.
  2. Spread chips out on baking sheet & top with warmed chili & cheese.
  3. Bake until cheese & chili are bubbly – about 10 or so minutes.
  4. Top with sour cream & enjoy.

I like to add olives, lettuce, tomatoes, banana peppers, sriracha or Red Hot to mine, too. I also sub out the chili for refried beans on occasion.

Quesadillas

Again, Quesadillas can be made any way you want them to be. The kids love refried beans & cheese. I prefer things a little more wacky.

  • Lentils seasoned with taco seasoning
  • Roasted vegetables (zucchini, carrots & eggplant)
  • Hummus
  • Feta Cheese
  • gluten-free Flour Tortilla
  • Red Hot or Sriracha

Directions:

  1. Spray frying pan with Pam & heat over med – med-high heat.
  2. Warm tortilla for a short period (no more than 15 – 30 seconds) in the microwave to make it pliable.
  3. Fill with your goodies, old & place in pan. Spray top of quesadilla with Pam
  4. Cook on one side until the underside is slightly browned.
  5. Flip & cook until browned & warmed throughout.

Burritos

For my burritos I like to re-create the Chipotle burrito. I love the cilantro-lime rice that Chipotle makes, so I will often cook up some basmati rice & season with S & P, fresh lime juice & cilantro just so I can stuff it in a burrito. I have only had success making burritos with the La Tortilla Factory GF Tortillas. The Food for Life Tortillas work great for wraps or quesadillas, but not so well for all the folding involved with the burrito. Even the La Tortilla Factory Tortillas must be handled with care & heated to just the right temperature before filling & folding. If it ends up cracking, it still tastes good, right? That is what counts. Now, onto the process.

Fillings:

  • Cilantro-Lime Rice
  • Refried Beans
  • Taco Seasoned Lentils or Meat
  • Cheddar Cheese
  • Banana Peppers
  • Black Olives
  • Tomatoes (cut out the seeds to avoid a soggy mess)

Place the warm fillings on top of the warm tortilla & gently fold. Bake at 350 for 10 or so minutes or until lightly browned. Top with hot sauce or salsa. I am sorry that I don’t have a picture of my latest creation, but it was devoured too quickly!

As you can see there are many simple, gluten-free Mexican meals that can be made right in your own home.

Recipe: Gluten-Free Chocolate Cake

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

According to this website, February 27, 2010 was National Chocolate Cake Day. Sounds good to me. Give me a reason to make chocolate cake & I will jump on it! Chocolate cake with chocolate frosting – moist cake with a super creamy fudge frosting…sounds like heaven to me!

One chocolate cake that really stands out in my mind is the the Pamela’s Chocolate Cake Mix. I always follow the directions on the side of the package that use sour cream in the mix. This cake turns out so moist. It is awesome as a 2-layer cake with extra fudge frosting in the middle. Pamela’s Products can be found on Amazon.com or in most grocery stores.

Betty Crocker’s Gluten-free Devil’s Food Cake is another great chocolate cake mix. This mix only makes 1 layer unless you pour less into 2 small, 8-inch pans. This still makes a nice cake. You can see a recipe here for Chocolate Oreo Cake using this mix. You can find Betty Crocker’s gluten-free mixes in most grocery stores or on Amazon.com.

There is a wonderful recipe for Everyday Chocolate Cake on Ginger Lemon Girl’s blog. Carrie has some great recipes on her blog. This cake came out wonderfully. I frosted it with the Chocolate Fudge Frosting:

Hershey’s Chocolate Frosting

**From the Hershey’s Cocoa Can

  • 1 stick of butter (1/2 cup), melted
  • 2/3 cup cocoa
  • 3 cups powdered sugar
  • 1 tsp vanilla
  • 1/3 cup milk (I used 1%)

And, last, but not least, my newest favorite – Glazed Chocolate Pumpkin Bundt Cake. This cake was originally found on Eatingwell.com. I modified this to be gluten-free and the results were nothing short of spectacular.

Glazed Chocolate Pumpkin Bundt Cake

Makes 16 servings

  • 1 3/4 cup gluten-free flour mix*
  • 1 3/4 tsp. xanthan gum
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa powder, (not Dutch-process) *I used Hershey’s Special Dark
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon pumpkin pie spice (I used 1 1/2 tsp cinnamon, 1/2 tsp ginger, 3/8 tsp nutmeg & 3/8 tsp of all spice)
  • 1/4 teaspoon salt
  • 1 cup nonfat buttermilk
  • 1 15-ounce can unsweetened pumpkin puree
  • 3/4 cup dark brown sugar, packed
  • 1 large egg, at room temperature
  • 1 large egg white, at room temperature
  • 1/4 cup canola oil
  • 1/4 cup light corn syrup (I used Agave Nectar)
  • 1 tablespoon vanilla extract

GLAZE & GARNISH

  • 1/2 cup packed confectioners’ sugar
  • 1 tablespoon nonfat buttermilk
  • 2 tablespoons mini chocolate chips, or toasted chopped nuts

Prep:

  1. Preheat oven to 350. Spray your bundt pan with Pam or other cooking spray.
  2. Whisk together all the dry ingredients, except the brown sugar; set aside.
  3. Mix 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an mixer on low speed. Beat in egg and egg white. Stir in oil and agave nectar. Gradually add the dry ingredients and mixing just until combined. Pour into the bundt pan.
  4. Bake in the oven for 1 to 1 1/4 hours or until toothpick inserted in the middle comes out with just a few moist crumbs.
  5. Let cool on wire rack for about 15 minutes and then remove from the pan and let cool for another 1 -2 hours. I put the plate that I wanted the cake on upside down over the pan and then turned upside down to limit the chance of any breakage.
  6. Stir together the ingredients for the glaze & drizzle over the cake. Add the chocolate chips and/or nuts before the glaze hardens.
  7. Enjoy!

How did you celebrate National Chocolate Cake Day?

Recipe: Gluten-Free Apple Squares

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

Do you have that one favorite food item from your childhood that you miss? There is one that my mom used to make for my sister and I that we absolutely loved. Apple Squares. They weren’t something that we had often, so it was really a treat when we did have them. The squares are made with a cookie base that is baked until lightly browned and then topped with seasoned apples and placed back in the oven. Then a glaze is drizzled over the top, finishing off the squares. Just a little bit of heaven in each bite.

Once my son and I had to go gluten-free, there were many old favorites we were upset about not having anymore, but this was one of the ones I was the most upset about. Well, being the wonderful mother that she is, my mom created a gluten-free version of the Apple Squares. It was really just a matter of using gluten-free flour in place of the all-purpose flour.

Gluten-Free Apple Squares Recipe

Cookie Layer:

  • 1 stick (1/2 cup) softened butter
  • ¼ cup shortening
  • ¾ cup powdered sugar
  • 1 and ½ cups gluten-free flour (use 1/2 tsp of xanthan gum) or flour mix
  • 1 egg

Cream together butter, shortening, egg, and sugar. Blend in flour. Pat on bottom of ungreased 10 X 15 inch jelly roll pan. (Cookie sheet with sides.) Bake in pre-heated 350 degree oven for 10 to 12 minutes, until lightly browned.

Apple Layer:

  • 2 or 3 peeled apples, chopped to measure 2 cups (Use a sweet apple like Delicious)
  • ¼ cup (1/2 stick) butter (margarine)
  • ¾ cup brown sugar
  • ½ tsp. grated lemon peel (Could substitute 1 tsp lemon juice if no lemon peel on hand.)
  • 1 egg, lightly beaten
  • 1 tsp. vanilla
  • 1 and ¾ cup gluten-free flour or flour mix
  • 1 tsp. baking powder
  • ½ tsp. salt

Melt butter in saucepan. Remove from heat. Blend in brown sugar, apples, lemon peel, beaten egg, and vanilla.

Sift together flour, baking powder, and salt. Stir into apple mixture. Spread evenly over the cookie layer. Bake in pre-heated 350 degree oven for 25 minutes.

Cinnamon Glaze:

  • 1 and ½ cup powdered sugar
  • ¼ tsp ground cinnamon
  • 1/8 tsp. nutmeg
  • 2 to 3 tbsp. milk

Combine powdered sugar, cinnamon, and nutmeg. Stir in the milk as needed for glaze consistency. Blend until smooth. Glaze top of apple layer while still slightly warm.

After glaze sets, cut into bars. Makes about 4 dozen bars.

These bars are perfect alone or topped with some vanilla ice cream.

Recipe: Gluten-Free Breading for Chicken Fingers

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

I am always getting consistent requests for 3 different foods from my son. The boy certainly knows what he likes. He loves tacos, pizza & chicken fingers. We eat a lot of tacos & pizza here, but chicken fingers require a little more work from scratch. Over the past 4 years, I have tried out a number of breading mixtures & methods. I will outline them below.

One of the first ways that I attempted to make chicken fingers was by using Ener-G Bread Crumbs, cornmeal & seasonings. I dipped the chicken strips in the egg and then the breading mixture & then fried or baked in the oven. While this method & these ingredients work okay, it isn’t our favorite way to eat chicken fingers. I have found that the Ener-G Bread Crumbs work better in meatballs or meatloaf than in breading. Ener-G Bread Crumbs can be found in many grocery stores as well as health food stores & on Ener-G’s website.

Another method I have tried is using a recipe that actually came from the Bisquick box, which we all know is not gluten-free. You can view the recipe here. As I mention in the recipe, I use Pamela’s Baking & Pancake Mix in place of the Bisquick. This is a very good recipe, however, it is lacking some of the crunches that are found in the two methods that are coming up. Pamela’s can be found in most grocery stores, as well as on Amazon.com.

When General Mills converted their Rice Chex recipe to be gluten-free, it made a lot of people happy. Not only did it open a new door for breakfast, but homemade chex mix and breading! This recipe turned out fantastic & they disappeared so fast that I didn’t even get a picture of the finished product! This method is one of the top requested methods for chicken fingers in our house. Rice Chex can be found in grocery stores and on Amazon.com in bulk.

Lastly, I just recently tried the brand new, Kinnikinnick Panko Style Bread Crumbs. I followed the directions on the back of the box for breading chicken and while the chicken & breading had an amazing crisp, like that of a gluten-filled breading, there was not a lot of flavors. I did add additional seasonings to the Panko Style Bread Crumbs, but I guess it was not enough. I am usually very conservative when it comes to salt in recipes, and use other spices for flavor, but these bread crumbs definitely need salt. I went to read some reviews on the crumbs to see if it was just me, and while I didn’t find any reviews on the Panko Bread Crumbs, I did find some on the Crispy Chicken Coating Mix. The consensus there was also that there was no flavor. So, it looks like if you are looking for the crunch & texture of a great breading, this is your best choice, however, remember to season liberally. Kinnikinnick Panko Style Bread Crumbs can be purchased on Kinnikinnick’s website.

Here is a picture of the meal I created using the Kinnikinnick Panko Style Bread Crumbs:

Do you have a favorite bread crumb or breading mixture recipe? Have you tried the new Kinnikinnick Panko Style Bread Crumbs?