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Gluten-Free Recipes

Recipe: Gluten-Free Simple Steak Tacos

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

Since receiving and reviewing the Udi’s Flour Tortillas a couple of weeks back, I haven’t been able to stop eating them.  I keep finding new things to do with the wraps, but one of my favorites thus far is the Simple Steak Tacos I made the other night.  I often cook lean steak to eat in a burrito bowl or on top of a large dinner salad, but last night I couldn’t stop thinking about tacos.

I ended up not getting home from work until after 7:15 PM, so Aaron offered to cook up some sliced steak I had defrosting in the refrigerator. After the steak was cooked I assembled my tacos.

IMG_5506Ingredients:

  • Udi’s gluten-free Small Flour Tortillas
  • Sliced steak
  • Sliced avocado
  • Shredded cheddar
  • Frank’s Red Hot

Optional Toppings:

  • Diced tomatoes
  • Sliced olives
  • Guacamole
  • Salsa
  • Onions
  • Jalapenos
  • Sour cream

If you haven’t had a chance to try these new gluten-free flour tortillas yet, you are in for a real treat!  I have yet to find them in a store close to me, which has left me a little sad.  The Udi’s gluten-free website does have a store locator on the page, but I believe that locator is for all products, it isn’t specific to each product.

Have you been able to find the tortillas in a store near you?  If so, please share your favorite way to eat them!

Recipe: Gluten-Free Lemon Sponge Pie

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

I have been wanting to make a pie for the past couple of weeks, but time has gotten away from me. I had a couple of frozen pie crusts in my freezer from Wholly Wholesome and Friday was Pi Day, so I got down to business deciding what kind of pie to make. The kids aren’t crazy about fruit pies and I wasn’t feeling like pumpkin pie, so I decided to make a Lemon Sponge Pie for Sunday dinner.

When I first thought about making a lemon pie of some kind, I wanted to find another kind than Lemon Meringue because I was pretty certain my picky kids were not going to like the meringue. When I was browsing the pie fillings at the store I stumbled across this recipe on the back of the Lucky Leaf Lemon Pie Filling.

Aside from an easily modifiable recipe, the product says “gluten-free” on the label, immediately gaining my respect.

Trying out these crumbs for the first time

IMG_5562Lemon Sponge Pie

*Recipe courtesy of Lucky Leaf Lemon Pie Filling Label, modified to be gluten-free by Kim Bouldin

  • 1 can 22 oz. Lucky Leaf Premium Lemon Pie Filling
  • 3/4 cup milk
  • 2 TBSP. butter, melted
  • 2 egg yolks, beaten
  • 2 egg whites
  • 1/4 sugar
  • 9” pastry shell, unbaked (I used 1 Wholly Wholesome gluten-free Pie Shell)
  • Graham Cracker Crumbs (I used Kinnikinnick Graham Cracker Crumbs)

Mix pie filling, milk, butter and beaten egg yolks.  Beat egg whites , gradually adding sugar, until stuff, but not dry.  Fold into pie filling mixture.  Pour into pastry shell . Cover with graham cracker crumbs.  Bake at 350 degrees for 30 – 35 minutes.

**I had to bake for closer to 45 minutes to get the pie to cook properly.  The pie still appeared a little “loose” in the middle, but firmed up a little as it cooled.  It is sponge-like, so it will not get overly firm.

IMG_5607The hardest part about making this pie was waiting until it cooled completely to cut into it!  My house smelled absolutely divine while it was baking!  Jon kept asking me what would happen if we cut into the pie before it had completely cooled. I told him that I didn’t want to find out and end up ruining the pie.  Good things will come to those who wait.

Finally it was time to slice the pie

Well worth the wait!  Once the pie was cool, I stored it in the refrigerator where it firmed up more.  This is definitely a pie I will be making again and would be a great addition to your Easter table!

Recipe: Pulled Pork and Roasted Veggie Salad

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

Making batches of food on the weekend to eat from during the week has saved me a lot of time recently.  I can’t tell you how much nicer it is to have food already prepared in the refrigerator, ready to heat up and eat in 15 minutes or less on busy week nights.  Some of my clients have moved to early evening sessions, so I don’t have the time I used to have to prepare meals, but that is no excuse for eating take-out more frequently.

Two foods that I have prepared in advance recently are pulled pork and roasted vegetables.  The kids and Aaron will eat BBQ pulled pork sandwiches, so preparing a pork loin in the crockpot not only takes care of my food, but feeds the family as well.  Roasted vegetables will keep for a week in refrigerator and can be added to a simple dinner salad, stir-fry or gluten-free burrito.

IMG_4769My latest combination: Pulled Pork & Roasted Veggie Salad

  • Mixed greens
  • 3-4 oz pulled pork (can toss with BBQ sauce if you like)
  • Roast veggies (this week’s combination was beets, butternut squash, sweet potato, zucchini and carrots)
  • Walnuts
  • Raisins
  • Simply Dressed Marzetti Pomegranate Balsamic

See how yummy this looks?

How do you simplify busy nights and meals?

Recipe: Gluten-Free Pumpkin Honey Spice Cookies

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

‘Tis the season for cookies and cookie swaps. Do you feel like the cookies for this season are always the same?  Time to spice things up with this unique recipe that uses honey in place of sugar. Did you know that honey is the perfect ingredient for gluten-free baked goods?

Not only is honey naturally gluten-free, but honey helps keep baked goods moist and mask bitter flavors that may be found in some gluten-free flours.  I haven’t baked or cooked a lot with honey, so I am looking forward to browsing the recipes on the National Honey Board website*.

More from the National Honey Board:

This pantry staple is much more than a simple sweetener. With more than 300 varietals in the United States, honey adds its own unique profile to every recipe.  In general, lighter colored honeys are milder in flavor, while darker honeys are more robust.  Besides giving a touch of sweetness to every bite, honey also adds an appealing golden color for an eye-catching, mouthwatering treat.

GLUTEN-FREE PUMPKIN HONEY SPICE COOKIES

Prep time: 15 minutes

Cook time: 15 minutes

  • GFphscookies2 cups gluten-free flour blend (I like Jules gluten-free Flour or Better Batter Flour)
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon guar gum powder (omit this if your gluten-free flour blend contains xanthan or guar gum)
  • 1/2 teaspoon salt
  • 3/4 cup honey
  • 1/2 cup softened butter
  • 1 cup pumpkin purée
  • 1 large egg
  • 1 cup chopped pecans
  • 2/3 cup dried cranberries

Heat oven to 350°F. Grease or line with parchment paper 3 cookie sheets. In a bowl, whisk together dry ingredients. On a stand mixer fitted with the paddle attachment, or with a hand mixer, cream together honey and butter. Beat in pumpkin and egg (mixture will look curdled, but will smooth out when dry ingredients are added). On low speed, mix in dry ingredients until blended; mix in pecans and cranberries. Drop tablespoons of dough onto prepared cookie sheets, leaving 1 inch between them. Bake 15 minutes or until firm to the touch. Cool on pan 5 minutes; with spatula, transfer to wire rack and cool completely.

Makes about 3 dozen cookies

Nutrition Information Per Serving (1 cookie): 109 calories; 5 g fat; 13 mg cholesterol; 84 mg sodium;  16 g carbohydrate;  1 g fiber; 1 g protein

I love pumpkin cookies and this is a unique twist that I can’t wait to try!  Do you bake or cook with honey?  What is your favorite way to use honey?

*Not all of the recipes on the National Honey Board website are gluten-free.

Recipe: Crustless Gluten-Free Pumpkin Pie

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

Happy Thanksgiving!  Nothing says Thanksgiving better than a pumpkin pie, right?  Pie crusts can be intimidating to make gluten-free.  There are plenty of gluten-free pre-made pie crusts on the market, but if you are looking to simplify things even more and make your dessert a little healthier, consider making a crustless pumpkin pie.

When I went to make my pies this year waited until the last minute to find and purchase my pie crusts.  I did find them, but they were a different brand and smaller than the brand I normally buy.  This resulted in extra pumpkin pie filling, so I made that extra filling into a crustless pumpkin pie.

The only difference between the crustless pumpkin pie and my traditional pie is the crust.  My favorite part is the filling, so this is just perfect in my book!  Bonus – omitting the crust slashes calories and leaves more room for the delicious pumpkin filling!

IMG_3651Crustless Pumpkin Pie

4 eggs, separated
1 lg. can of pumpkin
1 1/3 cups sugar
2 tbsp. gluten-free flour
1/4 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1 can evaporated milk

1. Preheat oven to 350 degrees.
2. Eggs: Separate eggs. Beat egg whites until firm – set aside. In large mixing bowl, beat egg yolks to break up.
3. Pie Filling: Add all ingredients to egg yolks, except egg whites. Mix well. Fold in egg whites with spatula. Pour filling into pie pans or baking dishes.
4. Bake: Bake pies in 350 degree oven. Check after 45 minutes to 1 hour. Toothpick inserted in the center should come out clean.
5. Cool completely and serve with lots of Cool Whip!

This recipe will make 3 smaller pies or 2 larger pies.  Another option would be to make 2 smaller pies and then some individual servings in fancy glass ramekins.

Whichever way you choose to make your pumpkin pie, make sure to enjoy a piece for breakfast the day or two after Thanksgiving.