Gluten Free Recipes

Gluten Free Pasta With Crispy Prosciutto And Roasted Tomatoes In A Basil Cheese Sauce Recipe

Pasta night is a must on our weekly calender. Whether there’s a request for lasagna, penne with a pesto cream sauce, or macaroni and cheese, it never fails, pasta night is one of our favorites! When Barilla released its new gluten free line of pastas, I decided to take a look at their website to learn a bit more on what their new offerings were. While I was there, I took a look at their recipe tab and boy was I glad I did! There I came across a recipe that seemed to put together everything that we like, pasta, basil, prosciutto, roasted tomatoes, and best yet parmigiano reggiano cheese. After I adjusted a few things for my own personal liking, the dish was ready to enjoy and did we ever! My 15 month old keeps surprising me with how adventurous her palate is, certainly not like her picky mommy. She devoured her portion and even enjoyed leftovers the next day for lunch so I guess I can add a couple more items to her list of keeper foods! This recipe is certainly a people pleaser! 

Ingredients:

  • 12 oz box of gluten free elbow pasta (I used Barilla)
  • 5-6 plum tomatoes quartered 
  • 1/2 cup (and a few extra tbsp for cooking) extra virgin olive oil (I use Pompeiian) 
  • 1 heaping tbsp minced garlic
  • 1/2 cup Parmigiano Reggiano cheese (Alternatively, you can use Colonna Grated Parmesan which is gluten free according to the website.)
  • 1/4 lb prosciutto chopped up into small pieces (My local grocer’s store brand prosciutto is marked gluten free, choose whichever brand is gluten free and available at your store.)
  • 10 basil leaves
  • 2 cups arugula (I prefer to cut into smaller pieces, you can leave this whole)
  • Salt and pepper to taste
Gluten Free Prosciutto Pasta
Gluten Free Pasta With Prosciutto Ingredients

Directions: 

  • Preheat oven to 425 degrees.
  • Prepare herbs and prosciutto.
  • Begin to heat a large pot of salted water for pasta.
  • While water is heating up, quarter 5-6 plum tomatoes and toss in olive oil. Season with salt and pepper and add to baking tray. Roast in the oven for about 10 minutes until tender. 
  • To a large saute pan, heat two tbsp olive oil and add chopped prosciutto. Cook prosciutto at low heat until it becomes crispy and light brown. When the prosciutto is finished, add to a bowl and cover to keep warm. 
  • To large saute pan, add 2 tbsp of olive oil and 1 heaping tbsp of minced garlic. Cook garlic at low heat for about 2 minutes until it turns slightly yellow in color. 
  • Remove garlic, combine with roasted tomatoes when they are finished cooking, and set aside. At this point, I like to cut the quartered tomatoes into smaller bite-size pieces but this optional.
  • Water should now be boiling, add 12 oz of elbow pasta (whole box of Barilla pasta) and cook according to directions on box. 
  • In a blender, blend 10 basil leaves, 1/2 cup of cheese, and season with salt and pepper. While blending, add 1/2 cup olive oil, mix until all combined, and set aside. 
  • Once pasta is finished cooking, drain and add pasta to saute pan and toss with the garlic and roasted tomatoes on low heat.
  • Add the basil and cheese sauce, crispy prosciutto, and 2 cups arugula to the pasta and combine. 
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Combine all ingredients and add to serving dish.
  • Once all of the pasta is coated with sauce, add to serving dish, sprinkle with parmigiano reggiano cheese and enjoy!
Prosc Pasta Recipe Blog Pics (4)
Sprinkle with parmigiano reggiano cheese!

The combination of roasted tomatoes and crispy prosciutto complements the Barilla elbow pasta perfectly! My favorite part of the dish is the basil and cheese sauce which adds a wonderful creamy element. I am certainly a fan of creamy pasta sauces but must say they can be quite heavy so this a fantastic alternative. The homemade basil sauce is incredibly light thanks to the fresh basil and extra virgin olive oil and would be a perfect addition on many other dishes! One of the best parts of the dish though is the superior pasta that Barilla provides! The taste and texture are perfection and have not let me down yet in any of my dishes including this one! 

TIP: When I prepare this dish I usually make a regular version for my daughter and husband as well as a gluten free version for myself. If you’d like to do this, just simply prepare about 6 oz of each type of pasta separately and keep all of the add-ins separate when preparing. When you’re ready to mix in the sauce and add-ins just simply get two saute pans, add each pasta into whichever pan (keep track of which is which, I like to use a different shape pasta for the regular one so it’s easier), and divide each topping in half between the two pans. It’s easy to split the recipe like this and saves your more costly gluten free pasta, just follow all of the preparation directions in the recipe and be very careful of cross contamination.  

Sincerely,

Lindsay

Gluten Free Pasta With Crispy Prosciutto And Roasted Tomatoes
Gluten free pasta mixed with arugula, prosciutto, and roasted tomatoes, topped with a creamy basil and cheese sauce!
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Ingredients
  1. 12 oz box of gluten free elbow pasta (I used Barilla.)
  2. 5-6 plum tomatoes quartered
  3. 1/2 cup (and a few extra tbsp for cooking) extra virgin olive oil (I use Pompeiian which states gluten free on their label.)
  4. 1 heaping tbsp minced garlic
  5. 1/2 cup Parmigiano Reggiano cheese (Can use Colonna Grated Parmesan which is gluten free according to their website.)
  6. 1/4 lb prosciutto chopped up into small pieces (My local grocer's store brand prosciutto is marked gluten free, choose whichever brand is gluten free and available at your store.)
  7. 10 basil leaves
  8. 2 cups arugula (I prefer to cut into smaller pieces but you can leave this whole.)
  9. Salt and pepper to taste
Instructions
  1. Preheat oven to 425 degrees.
  2. Prepare herbs and prosciutto.
  3. Begin to heat a large pot of salted water for pasta.
  4. While water is heating up, quarter 5-6 plum tomatoes and toss in olive oil. Season with salt and pepper and add to baking tray. Roast in the oven for about 10 minutes until tender.
  5. To a large saute pan, heat two tbsp olive oil and add chopped prosciutto. Cook prosciutto at low heat until it becomes crispy and light brown. When the prosciutto is finished, add to a bowl and cover to keep warm.
  6. To large saute pan, add 2 tbsp of olive oil and 1 heaping tbsp of minced garlic. Cook garlic at low heat for about 2 minutes until it turns slightly yellow in color.
  7. Remove garlic, combine with roasted tomatoes when they are finished cooking, and set aside. I like to cut tomatoes into bite-size pieces that can be mixed throughout.
  8. Water should now be boiling, add 12 oz of elbow pasta (whole box of Barilla pasta) and cook according to directions on box.
  9. In a blender, blend 10 basil leaves, 1/2 cup of cheese, and season with salt and pepper. While blending, add 1/2 cup olive oil, mix until all combined, and set aside.
  10. Once pasta is finished cooking, drain and add pasta to saute pan and toss with the garlic and roasted tomatoes on low heat.
  11. Add the basil and cheese sauce, crispy prosciutto, and 2 cups arugula to the pasta and combine.
  12. Once all of the pasta is coated with sauce, add to serving dish, sprinkle with parmigiano reggiano cheese and enjoy!
Adapted from Barilla
Adapted from Barilla
Gluten Free Mom To Be http://www.glutenfreemomtobe.com/

My Favorite Gluten Free Easter Dishes: Deviled Eggs

After an extremely long winter, Easter is only three short weeks away. This year my husband, daughter, and myself are hosting the holiday and couldn’t be more excited. I always look forward to planning birthday parties, events, and now this upcoming holiday. Hopefully the weather becomes more Springlike by then to allow for the traditional Easter egg hunt for the kiddies, which yay my little one will be old enough join in this year! But until then, I’ll be planning out the menu and trying out different gluten free as well as other allergen free dishes for my poor little nephew who is allergic to practically every food. Along with the coleslaw, we traditionally put out a big plate of deviled eggs, one of my personal favorites and with only a few ingredients I can easily make these gluten free. So for today’s Easter dish, I’m introducing you to a side that I make year round and on holidays, they’re just that delicious!

Recipe makes 1 dozen deviled eggs.

Ingredients:

  • 6 large eggs
  • 2 heaping tbsp light mayonnaise (Hellmann’s is gluten free)
  • 1 full tsp yellow mustard (French’s is gluten free)
  • paprika for dusting tops of eggs (optional)
  • salt for boiling eggs
Deviled egg ingredients.
Deviled egg ingredients.

 

Directions:

  • To a large pot of water, add 6 large eggs and sprinkle salt (this helps egg shells to peel off easily).
Add eggs to pot of water before you begin to heat.
Add eggs to pot of water before you begin to heat.
  • Bring water to a boil and continue to heat at a boil for 10 minutes. 
Once water has boiled, allow eggs to continue to be heated for 10 minutes.
Once water has boiled, allow eggs to continue to be heated for 10 minutes.
  • After 10 minutes at a boil, remove from heat and let stand in hot water for an additional 5 minutes. 
  • Pour off hot water slowly and run cool water over eggs until eggs are cool enough to handle.
  • Tap each egg causing shell to crack and then gently peel shell from egg. This is where the salted water is key, the salt loosens the shell from the egg allowing for easier peeling. Sometimes the shells peel very easily and others they are difficult to remove, either way peeling them under running water helps the process along.
Peel shells gently from eggs.
Peel shells gently from eggs.
  • After peeling off shells, rinse each and pat dry with a paper towel ensuring all bits of shell have been removed. 
Rinse peeled eggs and pat dry on a paper towel.
Rinse peeled eggs and pat dry on a paper towel.
  • Cut each egg vertically to create two halves.
Half each egg vertically.
Half each egg vertically.
  • Remove yolks from each egg, adding them to a small bowl. These may stick a bit to the egg so try using a teaspoon to gently dig them out.
Gently remove egg yolks, adding them to a small bowl.
Gently remove egg yolks, adding them to a small bowl.
Deviled Eggs Blog Pics (9)
Egg yolks ready to be mashed.
Deviled Eggs Blog Pics (10)
Empty eggs ready for filling.
  • Using a fork, push down and loosen yolks until small crumbs form.
Mash egg yolks with a fork.
Mash egg yolks with a fork.
  • To the crumbled egg yolks, mix in 2 heaping tablespoons of mayonnaise and 1 teaspoon of yellow mustard. Taste mixture, if you’d like you can add a little bit more yellow mustard if you prefer more of a mustard flavor.
Egg yolk mixture ready to be added to the empty eggs.
Egg yolk mixture ready to be added to the empty eggs.
  • Fill empty eggs with egg yolk mixture.
Filled eggs with mayo/mustard mixture.
Filled eggs with egg yolk/mayo/mustard mixture.
  • Add a sprinkle of paprika to the tops of the eggs or enjoy as is!
To finish you can dust tops with paprika or leave them without.
To finish you can dust tops with paprika or leave them without.

These deviled eggs are so delicious, you just have to make sure that you make enough! I typically boil up a dozen eggs (double this recipe) to make enough deviled eggs for my entire family on a holiday so just adjust this recipe as needed. An added bonus, deviled eggs are a very easy side dish and use only three ingredients that we keep in our house at all times! So if you’re short on time, want a side dish that won’t break the bank, and best of all will impress all who dine, make these deviled eggs this Easter and you will definitely receive requests to make these every year after!

TIP: If I’m making these for a holiday or special occasion I typically boil up my eggs the night before and just refrigerate them overnight. By prepping the eggs the night before, I only have to put together my deviled eggs the day of and have saved myself a good 20 minutes that I desperately need for many other things. Also, if you’re taking these along with you to someone else’s house, invest in a deviled egg carrier (yes they do exist)! It doesn’t have to be fancy; in fact, I saw a covered carrier at Target in my travels this weekend for only $5. 

Sincerely,

Lindsay

Easter Deviled Eggs
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Total Time
35 min
Total Time
35 min
Ingredients
  1. 6 large eggs
  2. 2 heaping tbsp light mayonnaise (Hellmann's is gluten free)
  3. 1 full tsp yellow mustard (French's is gluten free)
  4. paprika for dusting tops of eggs (optional)
  5. salt for boiling eggs
Instructions
  1. To a large pot of water, add 6 large eggs and sprinkle salt (this helps egg shells to peel off easily).
  2. Bring water to a boil and continue to heat at a boil for 10 minutes.
  3. After 10 minutes at a boil, remove from heat and let stand in hot water for an additional 5 minutes.
  4. Pour off hot water slowly and run cool water over eggs until eggs are cool enough to handle.
  5. Tap each egg causing shell to crack and then gently peel shell from egg. This is where the salted water is key, the salt loosens the shell from the egg allowing for easier peeling. Sometimes the shells peel very easily and others they are difficult to remove, either way peeling them under running water helps the process along.
  6. After peeling off shells, rinse each and pat dry with a paper towel ensuring all bits of shell have been removed.
  7. Cut each egg vertically to create two halves.
Gluten Free Mom To Be http://www.glutenfreemomtobe.com/

Chocolate, Chocolate, and More Chocolate: Gluten Free Flourless Chocolate Cake

Have you ever had a flourless chocolate cake? If you haven’t, you’re missing out on a little slice of gluten free heaven. Thanks to the missing flour, this dessert by nature is gluten free and has become quite popular in the restaurant circuit. A number of restaurants now offer a flourless chocolate cake as a dessert option, my favorite and where I first tried this divine creation is at Salt Creek Grille.

This sweet treat is best described as a very rich, chocolatey dessert. Depending on where you have tasted it, it can either be very fudgy in texture or resembling more of a lava cake. Either way you taste it, equally delicious! If you like chocolate, this dessert is totally for you and lucky for me I am a chocolate lover. As my husband’s birthday had passed, mine was quickly approaching and this year I had decided to go the chocolate route and indulge a little by making a flourless chocolate cake. After some googling I came upon the perfect recipe from Whole Foods Market for a Flourless Chocolate Cake Topped with a Chocolatey Glaze. After a tweak or two, some shopping, and baking away in my kitchen, my flourless chocolate birthday cake was born and was it ever delicious. This recipe is so simple and easy and the product is truly impressive! So give it a try!   

Ingredients:

  • 12 ounces of semi-sweet chocolate chips or bittersweet chocolate (Hershey’s baking chips are gluten free according to the website)
  • 1 cup plus 3 tbsp unsalted butter sticks (Land O’ Lakes states gluten free)
  • 1 1/4 cup sugar
  • 6 eggs
  • 1 cup unsweetened cocoa powder (I use Hershey’s)
  • 1 tbsp skim milk (can use whole milk if you prefer)
  • 1 tbsp honey (Groeb Farms Pure Honey Clover is gluten free)
  • 1/4 tsp pure vanilla extract (McCormick states gluten free)
Gluten free flourless chocolate cake ingredients.
Gluten free flourless chocolate cake ingredients.

Directions:

  • Preheat oven to 375 degrees.
  • Heat 2/3 (8 ounces) of the chocolate and 1 cup of the butter in a saucepan at medium low heat. Stir frequently, preventing chocolate from burning and combining butter and chocolate completely.
Melt chocolate and butter together.
Melt chocolate and butter together.
  • Remove melted chocolate from heat and transfer to a large mixing bowl. Add 1 1/4 cup sugar and mix well.
  • Add 6 eggs one at a time, mixing well after each addition.
  • Finally, add 1 cup of unsweetened cocoa powder to chocolate mixture and stir until completely mixed.
Flourless Chocolate Cake Blog Pics (6)
Flourless chocolate cake batter.
  • Spray 9 inch springform pan with nonstick cooking spray, line bottom with a circle of parchment paper, and spray paper with cooking spray.
  • Pour batter into prepared pan and bake for 35-40 minutes. Cake is finished when it has risen and formed a thin crust (should be firm in the center).
Bake cake in a 9-inch springform pan.
Bake cake in a 9-inch springform pan until center is firm.
  • Cool cake for 10 minutes and then invert onto a plate, remove sides of springform pan.
  • Allow cake to cool completely (an additional 30 minutes or so).
  • While cake is cooling, prepare the chocolate glaze by melting the remaining 4 ounces of chocolate and 3 tbsp of butter in a saucepan over medium low heat. Stir frequently until all is melted and combined.
  • Once chocolate is smooth, remove from heat and stir in 1 tbsp skim milk, 1 tbsp honey, and 1/4 tsp pure vanilla extract. Set glaze aside to cool slightly (only about 10-15 minutes).
  • Pour glaze on top of the cake.
Drop glaze on top of cooled cake.
Add glaze on top of the cake.
  • Using the back of a spoon, smooth chocolate glaze over the top of the cake, allowing it to spill over the sides.
Push glaze around the cake slowly covering the top and sides.
Push glaze around the cake slowly covering the top and sides.
  • Leave cake uncovered for an additional 30-60 minutes for the glaze to set. Then add fresh or frozen berries for serving. I recommend raspberries whose sweetness complement the richness of the cake perfectly. Fresh are preferred but I used frozen which were much cheaper than the fresh.
Leave cake uncovered for about an hour to allow glaze to harden. Top with fresh or frozen fruit (I recommend raspberries) to serve.
Let glaze set and top with fresh or frozen fruit (I recommend raspberries) to serve.

I don’t know about you but when I first even thought of making this dessert my mouth began to water. It turned out perfectly and certainly was a wonderful divergence from my norm of gluten free birthday cupcakes or brownies. My only downside was that I ran short on time and couldn’t try my raspberry sauce that I had planned but no worries topping each slice with some frozen raspberries was a perfect compliment to the richness of the chocolate. Next time though, I will be making a raspberry sauce to drizzle on top which will literally and figuratively be the icing on the cake.

If you’re expecting company, celebrating a special day or holiday, or just craving chocolate than try this recipe. It was so easy and is a truly impressive dessert to make, not only in presentation but also in taste. Tastewise, I always watch my non-gluten free eaters take their first few bites of whatever gluten free dish I prepare. As my opinion, being the only gluten free eater, is slightly bias I like to hear or rather see the reactions of my fellow diners. In this case, as each of my family members tried a slice of my flourless chocolate cake and immediately after taking their first bite drew a smile, I knew for sure that this recipe was a success and will most certainly be repeated on another special occasion for all to enjoy!

Enjoy!

Sincerely,

Lindsay

 

Gluten Free Flourless Chocolate Cake Topped with a Chocolatey Glaze
Serves 12
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Ingredients
  1. 9 inch springform pan
  2. 12 ounces of semi-sweet chocolate chips or bittersweet chocolate (Hershey's baking chips are gluten free according to the website)
  3. 1 cup plus 3 tbsp unsalted butter sticks (Land O' Lakes states gluten free)
  4. 1 1/4 cup sugar
  5. 6 eggs
  6. 1 cup unsweetened cocoa powder (I use Hershey's which states gluten free on website)
  7. 1 tbsp skim milk (can use whole milk if you prefer)
  8. 1 tbsp honey (Groeb Farms Pure Honey Clover is gluten free)
  9. 1/4 tsp pure vanilla extract (McCormick states gluten free)
Instructions
  1. Preheat oven to 375 degrees.
  2. Heat 2/3 (8 ounces) of the chocolate and 1 cup of the butter in a saucepan at medium low heat. Stir frequently, preventing chocolate from burning and combining butter and chocolate completely.
  3. Remove melted chocolate from heat and transfer to a large mixing bowl. Add 1 1/4 cup sugar and mix well.
  4. Add 6 eggs one at a time, mixing well after each addition.
  5. Finally, add 1 cup of unsweetened cocoa powder to chocolate mixture and stir until completely mixed.
  6. Spray 9 inch springform pan with nonstick cooking spray, line bottom with a circle of parchment paper, and spray paper with cooking spray.
  7. Pour batter into prepared pan and bake for 35-40 minutes. Cake is finished when it has risen and formed a thin crust (should be firm in the center).
  8. Cool cake for 10 minutes and then invert onto a plate, remove sides of springform pan.
  9. Allow cake to cool completely (an additional 30 minutes or so).
  10. While cake is cooling, prepare the chocolate glaze by melting the remaining 4 ounces of chocolate and 3 tbsp of butter in a saucepan over medium low heat. Stir frequently until all is melted and combined.
  11. Once chocolate is smooth, remove from heat and stir in 1 tbsp skim milk, 1 tbsp honey, and 1/4 tsp pure vanilla extract. Set glaze aside to cool slightly (only about 10-15 minutes).
  12. Pour glaze on top of the cake..
  13. Using the back of a spoon, smooth chocolate glaze over the top of the cake, allowing it to spill over the sides.
  14. Leave cake uncovered for an additional 30-60 minutes for the glaze to set. Then add fresh or frozen berries for serving. I recommend raspberries whose sweetness complement the richness of the cake perfectly. Fresh are preferred but I used frozen which were much cheaper than the fresh.
Adapted from Whole Foods Market
Adapted from Whole Foods Market
Gluten Free Mom To Be http://www.glutenfreemomtobe.com/

 

Flavorful Gluten Free Baked Pesto Chicken Parmesan

Get ready for a clever and gluten free version of chicken parmesan that you wish you would’ve tried years ago. I am so excited to share this one with you!!! I am a huge lover of chicken parmesan and have made it countless times since going gluten free. After some time online the other day, I found an amazing new take on your typical chicken parmesan, adding pesto to the mix! That’s right, by adding a pesto layer to your traditional chicken parmesan you create a Baked Pesto Chicken Parmesan that is overflowing with flavor. I cannot believe I never thought to combine one of my favorite dishes with one of my favorite sauces. Thank you Iowa Girl Eats for an ingenious idea! This is a brilliant combination that was added to my recipe book immediately and is definitely one that you should try!

Ingredients:

  • 1 lb skinless chicken breasts (2-3 chicken breasts cut in half or in thirds)
  • 1/3 cup pesto (Cento or Bellino)
  • 1 cup tomato sauce (Tuttorosso, I add fresh garlic, parsley, basil, oregano, and garlic salt)
  • 8 oz sliced fresh mozzarella (BelGioioso)
  • Salt and Pepper
Gluten Free Pesto Chicken Parmesan Ingredients
Gluten Free Pesto Chicken Parmesan Ingredients

Directions: 

  • Preheat oven to 400 degrees.
  • Prepare tomato sauce by adding desired amounts of fresh garlic, basil, parsley, oregano, and garlic salt to a can of Tuttorosso tomato sauce. Alternatively you can use the tomato sauce straight from the can or prepared sauce from a jar. 
My homemade tomato sauce.
My homemade tomato sauce.
  • Trim the chicken breasts (I had 2) and carefully cut into halves or thirds depending on your desired thickness.
  • Add chicken to 9″ x 12″ baking dish and season with salt and pepper.
Pesto Chicken Parm Blog Pics (3)
Two chicken breasts sliced into thinner portions and dusted with salt and pepper.
  • Layer pesto on top of chicken breasts making sure to coat evenly.
Layer the chicken breasts with pesto sauce.
Layer the chicken breasts with pesto sauce.
  • Cover chicken breasts with tomato sauce and lay fresh mozzarella on top. 
Add red sauce and fresh mozzarella on top of chicken and bake.
Add tomato sauce and fresh mozzarella on top of chicken and bake.
  • Cover with foil tightly and bake for 20 minutes.
All baked up and ready to enjoy!
All baked up and ready to enjoy!
  • Remove foil and bake for an additional 10 minutes until chicken is cooked through and cheese is golden brown and bubbly
Chicken with a side of extra fine string beans!
Chicken with a side of extra fine string beans!
  • Enjoy the chicken with any desired vegetable on the side and be sure to cover the chicken with plenty of sauce! 
Pesto Chicken Parm Blog Pics (9)
A close up of this flavorful chicken dish. I cannot wait to make it again!

I cannot say enough good things about this recipe. The combination of pesto and tomato creates an incredible sauce that envelopes the mozzarella covered chicken. The chicken is especially moist and absorbs all of the flavors of the amazing sauce combination perfectly. When serving, pair this with a generous side of extra thin string beans and make sure to ladle extra sauce atop the chicken to enjoy all of the tasty goodness in each bite. I must say, this dish was absolutely delicious and brought an instant smile to my little girl’s face with her first bite (and I believe an “mmmm” accompanied that too). This is definitely a keeper for us and I cannot wait to enjoy this flavor combination again!

Enjoy!

Sincerely,

Lindsay

 

 

Flavorful Gluten Free Baked Pesto Chicken Parmesan
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1 lb boneless, skinless chicken breasts (2-3 chicken breasts)
  2. 1/3 cup pesto (Cento or Bellino)
  3. 1 cup tomato sauce (Tuttorosso which I season with fresh garlic, parsley, basil, oregano, and garlic salt)
  4. 8 oz fresh mozzarella cheese (BelGioioso cheeses are gluten free)
  5. Salt and pepper
Instructions
  1. Preheat oven to 400 degrees.
  2. Prepare tomato sauce (either use straight from jar or can or add additional seasonings as I do with unseasoned Tuttorosso sauce).
  3. Trim chicken breasts and cut in half or in thirds depending on width of chicken breast.
  4. Add chicken to 9" x 12" baking dish.
  5. Season chicken breasts with salt and pepper.
  6. Layer pesto on top of chicken and evenly coat.
  7. Spoon tomato sauce on top of chicken and layer with fresh mozzarella.
  8. Cover baking dish with foil and bake for 20 minutes.
  9. Remove foil and bake for about 10 more minutes (cheese should be golden brown and bubbly).
Adapted from Iowa Girl Eats
Adapted from Iowa Girl Eats
Gluten Free Mom To Be http://www.glutenfreemomtobe.com/

 

 

My Favorite Gluten Free Easter Dishes: Coleslaw

So many of my childhood memories are formed around meals, family dinners, holidays, birthdays, everything surrounding food. One of my favorite holidays next to Christmas is Easter, the fresh scent of spring, blossoming tulips everywhere, birds chirping, beautiful hymns being sung in church, Easter eggs scattered around the yard, candy overflowing out of our Easter baskets, all wrapped up with a huge family dinner. I’ll never forget the sights and smells of each of our traditional Easter dishes. One of my all time favorites is my grandmother’s coleslaw. This dish is so far from the cafeteria or store bought coleslaw, trust me. Quite opposite of the stringy, crunchy texture of the side slapped on your plate at most restaurants, this coleslaw is perfectly smooth and creamy with just the right balance of mayo and sour cream.

My first Easter gluten free I was so nervous about what my new Easter dinner might look like. Along with some of own gluten free dishes, I volunteered to take on the family favorite coleslaw and do it gluten free. After some quick instructions from my grandmother I realized it could easily be gluten free, as long as the right brands of ingredients were chosen. After some research and a quick trip to the store I prepared my very first gluten free coleslaw courtesy of my grandmother’s recipe. Judging by the empty bowl and cleaned plates at the end of the holiday, along with a compliment from my grandmother I’d say the coleslaw was a success. Several years since and I’m still providing our Easter coleslaw but done gluten free. I’m so excited to share our family tradition with you and hope it adds a little something extra to your gluten free holiday!

Ingredients;

  • Food Processor (for fine chopping of cabbage)
  • Small Head of Cabbage
  • Paprika
  • 1 1/3 cup Hellmann’s Mayonnaise (either regular or light, both are marked gluten free)
  • 2/3 cup Light Sour Cream (check the label and call the company of whichever brand you choose unless it states gluten free explicitly on the label)
  • Water for cabbage while mixing
  • Salt to taste
Easter Coleslaw Blog Pics (1)
Ingredients for gluten free coleslaw.

 

Directions:

  • Remove outer leaf and quarter head of cabbage down to the core (discard the core).
  • Chop cabbage into smaller pieces and wash thoroughly.
Easter Coleslaw Blog Pics (2)
Chop up cabbage leaves until core is reached.
  • Mix mayonnaise and sour cream together. Taste mixture, making sure there is a good balance between mayonnaise and sour cream. You may need to prepare more of this mixture later depending on the size of the cabbage.
Mixture of mayonnaise and sour cream.
Mixture of mayonnaise and sour cream.
  • To food processor, add chopped cabbage and a little bit of water.
Add chopped cabbage and water to food processor.
Add chopped cabbage and water to food processor.
  • Process the cabbage in the water until finely chopped and add to an empty bowl.
Process cabbage until it is finely ground.
Process cabbage until it is finely ground.
  • Once all cabbage is processed, begin to remove the water from the cabbage. I do this using my hands by simply taking a handful and squeezing the water out. It’s a bit messy doing it this way but quick. Alternatively, you can add the cabbage to an extremely fine strainer layered with a paper towel and let it strain slowly or press with a spoon to help the water come out. Once water is removed, add strained cabbage to a bowl.
Squeeze water out of cabbage and add to bowl.
Squeeze water out of cabbage and add to bowl.
  • Add mayonnaise/sour cream mixture to cabbage and combine completely.
Mix cabbage and mayonnaise and sour cream mixture until thoroughly combined.
Mix cabbage and mayonnaise/sour cream mixture until thoroughly combined.
  • Finally, taste coleslaw and salt if desired. At this point I’ve tasted so many times I usually bring my husband in as the designated coleslaw taster. Feel free to make any little tweaks to the overall taste, i.e. if the coleslaw has too strong of a mayo taste add a bit more sour cream to balance it out. To finish, top with paprika.
Taste mixed cabbage and salt to taste. Dust top with paprika to finish.
Taste coleslaw and add salt if needed.

Thanks to my grandmother who has passed down a wonderful recipe to my family! Try this one out for your gluten free Easter meal this year and all of your diners will definitely enjoy!

Sincerely,

Lindsay

 

Gluten Free Blueberry Sour Cream Pancakes

You’ll soon learn that I am an extremely picky eater, always have been ever since I was little and now am just a picky gluten free eater. My diet is somewhat limited as I do not eat any seafood and am not a huge fan of meats aside from chicken, beef, and pork, and even those I have to be in the mood for. When I was pregnant, the meat repulsion was heightened and I was left scrounging for filling yet healthy dinner options differing from my typical sandwiches, salads, and pastas.

I’m one of those people that enjoys breakfast items anytime of the day, especially for dinner. On many occasions, we would put together omelets stuffed to the brim with veggies and cheese or create our own breakfast sandwiches accompanied by an overflowing bowl of fruit or cereal. One of my favorite breakfast/lunch/dinner options are waffles or pancakes. I’ve always preferred waffles as gluten free pancakes have been a bit too dense for me, however this recipe has surely changed my mind. Some of my favorite recipes have come from Betty Crocker’s site including this one for Gluten Free Blueberry Sour Cream Pancakes, thanks Betty Crocker! Please give this recipe a try, it’s so easy and produces perfectly light and fluffy pancakes with deliciously sweet blueberries nestled inside!

This recipe can make about 12 small pancakes, but mine were on the larger side and made about 8 pancakes.

Ingredients:

  • 1 cup Bisquick Gluten Free mix
  • 1 cup milk (I use a Skim Milk)
  • 2 tbsp vegetable oil (I use Smart Balance oil which is gluten free)
  • 1 egg
  • 1/4 cup sour cream (I use Daisy light sour cream which is gluten free)
  • 1 cup fresh blueberries or frozen blueberries (if using frozen blueberries, do not thaw before adding)
  • Butter and syrup for enjoying
Ingredients for gluten free blueberry sour cream pancakes.
Ingredients for gluten free blueberry sour cream pancakes.

Directions:

  • In a large bowl, combine 1 cup Bisquick mix, 1 cup milk, 2 tbsp oil, and a single egg until well mixed.
  • Gently stir in a 1/4 cup of sour cream.
  • Fold in 1 cup of blueberries until all are combined.
Batter all mixed up and ready to go!
Batter is all mixed up and ready to go!
  • If you have a griddle, spray with non-stick cooking spray before heating and than heat to 375 degrees. If you do not have a griddle or prefer to use a skillet, spray a large skillet with non-stick cooking spray and heat to medium-high heat. TIP: I use a skillet and tend to keep heat on the lower side as they can burn very quickly. No matter which temperature just keep an eye on them and flip as soon as you start seeing bubbles.
  • Pour about 1/4 of a cup of batter onto the hot pan, cooking the first side for about 2 minutes or until pancakes are dry around the edges and bubbles form throughout. Pay attention to the edges and bubbles rather than the time as the time will vary between cooking utensils and stoves.
Couple minutes to brown on the first side.
Couple minutes to brown on the first side.
  • Flip pancake onto other side and cook until golden brown (depending on heat level, this will only take another minute or so).
Couple more minutes on the other side and it's all done!
Depending on heat level, cook about 1 minute more on the other side and it’s all done!
  • I like to flip my pancakes over on each side one more time to heat for an additional 30 seconds or so just to be sure they’re finished cooking inside.
A plate full of pancakes just for mommy!
A plate full of gluten free blueberry pancakes just for mommy!
  • Finish up the rest of the batter and you’re ready to enjoy! Top pancakes with your butter of choice, syrup, fresh fruit, whatever you’re in the mood for. I prefer a little Smart Balance butter and warmed light maple syrup. Pure maple syrup is perfectly gluten free however is very pricey; alternatively, check out some of the cheaper brands too, looking at their labels for harmful ingredients and calling the companies if gluten content isn’t indicated.
Serve pancakes with a little bit of Smart Balance butter and light maple syrup. I added a banana peanut butter smoothie made with Dream Blends coconut, chia, and almond drink.
Serve pancakes with a little bit of Smart Balance butter and light maple syrup. I added a banana and peanut butter smoothie made with Dream Blends coconut, chia, and almond drink (Delicious! I’ll reveal this recipe soon too!)

In our house, after I’m done making the gluten free pancakes I usually whip up a regular equivalent for my husband and daughter. I could definitely make these pancakes simultaneously but to prevent any chance of cross contamination I wait until all gluten free pancakes are finished and then begin to prepare the regular pancakes. For those, I use the regular Bisquick mix and add in a similar amount of sour cream and blueberries. While these are cooking, I either keep mine warm under a warm setting on my oven or simply reheat them in the microwave.

This is by far one of my daughter’s favorite dinners! I can’t blame her as it’s kind of hard to beat a soft and fluffy pancake stuffed with juicy blueberries and covered with melted butter. I usually make these about once every other week and either wrap up the remaining pancakes for breakfast, lunch, or dinner the next day or freeze them for dinners to come. To freeze any extras just wrap them up in freezer bags and divide them using parchment or wax paper.

I cannot stress how convenient this recipe was as it uses only things that we keep in our cabinets and refrigerator at all times. So if you’re craving a breakfast dinner or just in need for a quick and easy option give this recipe a try!

Enjoy!

Sincerely,

Lindsay

 

 

 

 

Gluten Free Swirled Blackberry Cheesecake

Over the years, I’ve done my fair share of searches for gluten free breakfast, lunch, dinner, and dessert recipes and usually come up short handed. I’ve now learned and hope to share with you regular recipes that I’ve adapted to be gluten free and produce quality products that please even a non-gluten free eater. I look forward to opportunities to experiment on items that are rarely if ever available in a gluten free form. Here I’ll introduce you to one of those coveted products, the cheesecake! Cheesecakes by nature are composed of a typically gluten free cheesy portion atop a gluten filled crust. Rarely are chain restaurants or bakeries able to produce a gluten free cheesecake option either omitting the crust altogether or creating a gluten free crust base. I’m here to introduce you to my version of a gluten free cheesecake that is both delicious and simple to produce!

While grocery shopping a couple of weeks ago, I stumbled upon a wonderful new product, Mi-Del Gluten Free Pie Crusts coming in chocolate, ginger snap, and graham flavors. I was so excited to take advantage of this new product at only $3.49 (I was lucky enough to purchase it on sale as it’s normally $3.99, still not bad). Although it’s a simple cookie crust that isn’t terribly difficult to put together, its modest cost and convenience persuaded me to try it out and I had just the recipe in mind to do so. With the purchase of the chocolate pie crust and a few other items, as well as Driscoll’s base recipe obtained from their website I’m presenting the Gluten Free Swirled Blackberry Cheesecake!

Wonderful blackberry puree swirled into a gluten free baked cheesecake on top of a chocolate cookie crust.
Wonderful blackberry puree swirled into a gluten free baked cheesecake on top of a chocolate cookie crust.

Note: This recipe makes two cheesecakes using the Mi-Del Gluten Free 9 inch pie crusts. If you’d like to just make one, half all ingredients.

Ingredients for Filling:

  • 2 cups Driscoll’s Blackberries, divided
  • 1 tbsp pure vanilla extract for blackberry filling (McCormick)
  • 1 cup sugar for cheesecake and 2 tsp sugar for blackberry filling
  • 3 packages (8 oz each) cream cheese (I use store brand 1/3 less fat Neufchatel Cheese) TIP: Keep cream cheese at room temperature for a little while before making cheesecake or soften in microwave before use as it will mix much better if softer.
  • 1 tsp pure vanilla extract for cheesecake
  • 3 large eggs
  •  1/2 cup sour cream (I use light Daisy sour cream)

Crust: 2 Mi-Del Gluten Free Chocolate Snap Pie Crusts

Directions:

  • Preheat oven to 300 degrees.
  • Puree 1 cup blackberries in a blender, chopper, or food processor and strain out seeds (discard seeds) leaving about 1/3 cup puree.
  • Add 1 tbsp vanilla and 2 tsp sugar to puree, mix, and set aside.
  • With an electric mixer, combine 3 packages cream cheese and remaining 1 cup sugar at low speed until blended.
  • Add 1 tsp vanilla extract to cheesecake mixture.
  • Add 3 eggs, one at a time on low speed.
  • Add 1/2 cup sour cream and mix until combined.
  • Total volume of batter is enough for two pie crusts so divide into two portions.
  • Spoon half of the first portion into the first pie crust.
  • By teaspoonful, add single spoonfuls of blackberry puree to the filling and swirl around with a toothpick, repeat until half of the puree mixture has been added to the first cheesecake.
  • Add remaining cheesecake filling and blackberry puree to second pie crust and repeat the swirling instruction.
  • Both pie crusts should be filled to just below or even with the top of the crust.
  • Bake on the same rack for about 50-60 minutes or until edges are just set and center jiggles slightly.
  • Turn oven off, prop door ajar with the handle of a wooden spoon, and let cheesecakes cool in oven for about 1 hour.
  • Remove from oven, cool completely, and place in the refrigerator until cold all the way through. (I refrigerated overnight but if you bake in the morning, these should be cold by dinner time.)
Gluten free blackberry swirled cheesecake atop a chocolate cookie crust.
Gluten free blackberry swirled cheesecake atop a chocolate cookie crust.
  • You can garnish cheesecakes with remaining blackberries when serving or just enjoy them while baking.
A delicious slice of gluten free cheesecake!
A delicious slice of gluten free cheesecake!

My dear husband has become such a trooper through these past few gluten free years and has become my taster dummy for many of my gluten free concoctions. I knew this cheesecake would definitely be a hit and sure enough he fell in love with this recipe, even with the gluten missing. The cheesecake is incredibly creamy and has just the right amount of sweetness swirled inside of it thanks to the blackberries! And the chocolaty crust, I cannot say enough good things about this one; both the flavor and texture of this crust were the perfect base, complimenting the cheesecake beautifully. I’ll definitely be repeating this recipe for years to come, even making a gluten free cheesecake for myself and a regular cheesecake for my gluten eaters!

Sincerely

Lindsay

 

 

 

A Family Favorite: Baked Macaroni and Cheese Done Gluten Free

One of the worst transitions that an Italian pasta lover has to endure when going gluten free is saying goodbye to beautiful baked ziti, creamy, white veggie lasagna, and ricotta filled ravioli or tortellini. Early on in my gluten free diet, I experimented with all of the gluten free brands of pasta that were available at the time, the best that I had found was Tinkyada brown rice pasta which maintained its texture well while cooking. A common problem with gluten free pasta is its ability to turn mushy, as without the gluten, there isn’t a good binder to hold everything together. Tinkyada pasta both in its taste and texture was as close to non-gluten free pasta as I could remember, however cooking it was slightly complicated and could produce a mushy product with only an extra minute of cooking. Another downside, as is the case with many gluten free products, is the cost of gluten free pasta is much higher than that of regular pasta. Tinkyada pasta for instance, depending on shape, can run about $3.99 for a 12 oz bag while a mainstream brand like Barilla charges $1.00 for 16 oz of the same type of pasta.

For the past couple of years and while pregnant I persevered and made do with the gluten free pasta available but unfortunately never grew very fond of the products that were available nor the amount of money that I was spending on them. Wonderfully though, in the past few months mainstream pasta brands have thrown their hats into the gluten free ring and have produced fantastic products. Brands such as Ronzoni and Barilla have provided gluten free options that are not only more enjoyable to eat but are much more economical. For most of my pasta cooking, I now use one or the other mainstream brand and get rave reviews from my family. On the occasion though when lasagna is on the menu, Tinkyada is my go to brand for these noodles as they don’t yet exist elsewhere but hopefully will soon (fingers crossed).

One dish that I fell in love with while pregnant that was so versatile that it embraced the original gluten free noodles at the time and has since now married so well with the Barilla and Ronzoni options is my mother-in-law’s baked macaroni and cheese. I first had the joy of tasting her macaroni and cheese prior to going gluten free and fell in love with the perfect ratio of cheese sauce to pasta as well as the breadcrumb topping that was the metaphoric icing on the cake. Soon after my first tasting I had converted to a gluten free diet and feared that I had my first and last encounter with the delectable dish. However, my mother-in-law, being the kind and accommodating soul that she is put together a gluten free version and made her daughter-in-law’s sensitive tummy very happy. So I’m sharing today with you a converted version of my mother-in-law’s baked macaroni and cheese that brings a smile to not only my face but also my husband and little one’s faces as well. Thank you Grammy!

Ingredients:

  • 2 cups skim milk
  • 2 tablespoons butter (I use Smart Balance which is marked gluten free)
  • 2 tablespoons all purpose flour (I use Bob’s Red Mill)
  • 1/4 tsp garlic salt
  • 1/8 tsp red cayenne pepper
  • 12 oz finely shredded cheddar jack cheese
  • 1 lb elbow macaroni (I use either Ronzoni or Barilla, any shape will do)
  • Breadcrumbs to sprinkle on top
  • Remember as always to check all labels and call necessary companies to verify gluten content if in question as labels do change frequently and can do so between purchases.
Ingredients for family favorite baked macaroni and cheese.
Ingredients for family favorite baked macaroni and cheese.

Directions:

  • Preheat oven to 375 degrees.
  • Cook pasta in salted water for about 3/4 of the directed cook time.
  • While pasta is cooking, melt butter in saucepan over low heat.
  • Whisk flour and garlic salt into melted butter making a thick roux.
  • Heat mixture over low heat until it becomes smooth and bubbly.
  • Keep mixture at low heat and stir in milk and cayenne pepper.
  • Stirring frequently, bring mixture to a boil.
  • Remove from heat and add in cheese.
  • Stir cheese sauce at low heat until cheese has melted and sauce is smooth.
Smooth and melted cheese sauce.
Smooth and melted cheese sauce.
  • Add sauce to baking dish, then layer cooked pasta, and repeat
  • Once all pasta and sauce are used, dot top of macaroni with butter.
Macaroni and Cheese before baking.
Macaroni and Cheese before baking.
  • Bake at 375 degrees for about 20 minutes.
  • Dust breadcrumbs (and a little garlic salt if you’d like) over top of macaroni and bake for an additional 10 minutes.
  • Remove from oven, cool for 5 minutes, and then enjoy!
Finished baked macaroni and cheese, ready to enjoy in about 45 minutes.
Finished gluten free baked macaroni and cheese, ready to enjoy in about 45 minutes.

Although my husband and daughter enjoy the gluten free version I usually prepare a gluten free and non-gluten free version. Typically I cook about 6 oz of gluten free pasta and 10 oz of the non-gluten free pasta in separate pots. I make one serving of the cheese sauce made with the gluten free flour and divide it proportionally between the two dishes just as I directed above. Just as I top the gluten free macaroni with the gluten free breadcrumbs I do the same with the non-gluten free equivalent with regular Italian breadcrumbs. When making both forms of any dish though you have to be careful with cross contamination, i.e. using the same spoon to mix the pasta, etc. I prefer to split the recipe making gluten free for myself and regular for my husband and daughter for a number of reasons, mainly because they do not require a gluten free diet and it’s healthy for them to keep gluten as part of their normal diet but also it is more economical to make a portion with regular pasta which is much cheaper.

Non-gluten free baked macaroni and cheese for Dan and little one to enjoy!
Non-gluten free baked macaroni and cheese for Dan and little one to enjoy! As you can see my little girl couldn’t wait to dig in!

This recipe is truly a family favorite and is made in our house at least once every other week (trust me, we would eat it more often but try to limit our pasta consumption). It was by far one of my favorite dishes while pregnant and thankfully I never lost a taste for macaroni and cheese like I had with many other dishes. Pregnant or not, give it a try and I promise you won’t even miss the gluten!

Enjoy!

Sincerely,

Lindsay

Moist and Delicious Gluten Free Banana Bread

One of the worst culinary crimes is letting fresh produce spoil, and sadly, I have to admit that despite our best efforts this happens in our house. One fruit in particular that we can never seem to eat fast enough are bananas. My favorite solution to using aged bananas has always been baking a banana bread. Growing up, my mom made banana bread often and I still remember how delicious it was, making the perfect breakfast or lunch for any of us in the family. In recent years, I’ve been hard pressed to find a quality gluten free banana bread recipe and adapting a non-gluten free recipe has posed its challenges. I’m proud to announce though that I’ve finally found a recipe from the Taste of Home magazine that produces a moist and light banana bread that will make gluten free and non-gluten free eaters very happy! Myself and my non-gluten free little girl and husband loved this banana bread and it will be sure to fill many tummies in our household for years to come!

Ingredients:

Banana Bread Ingredients
Banana Bread Ingredients
  • 2 cups gluten free all purpose flour (I use Bob’s Red Mill)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 4 eggs
  • 2 cups mashed ripe bananas (about 4-5 medium)
  • 1 cup sugar
  • 1/2 cup unsweetend applesauce (Musselman’s applesauce marks gluten free on label)
  • 1/3 cup canola oil (I use Smart Balance oil which is marked gluten free)
  • 1 tsp vanilla extract (McCormick indicates gluten free on packaging)
  • 1/2 cup chopped walnuts
  • For ingredients such as salt, baking soda, sugar, and walnuts I tend to use whatever is on sale or is the cheapest, most of the time this being the store brand in our case. These ingredients are inherently gluten free as is and their labels are short and sweet, only listing one ingredient. Although there is no source of gluten in these products, it is good practice to always call the number listed on the labeling to check gluten content. In fact, even for the products that I listed that I use, be sure to always check the labels each time before purchasing, as companies have been known to make changes to their ingredient labels without any indication on their packaging, better to be safe than sorry for sure.

Directions:

  • Combine all dry ingredients in a large bowl including flour, baking soda, and salt.
  • In a small bowl, mash bananas with a fork.
Bananas
5 ripe bananas mashed!
  • Add eggs, sugar, applesauce, oil, and vanilla to mashed bananas.
Wet Ingredients and Sugar Combined
All wet ingredients and sugar combined!
  • Combine together flour mixture and wet ingredients until thoroughly mixed.
All Ingredients Combined
All ingredients are combined!
  • Transfer to two 8 in. x 4 in. loaf pans coated with cooking spray (I use Smart Balance). Sprinkle top with walnuts. You can use one pan as I did (I only had one loaf pan and limited time) but just adjust the cook time accordingly, i.e. start with the 55 minutes and increase by 10 minute increments if necessary until toothpick comes out clean.
Banana bread ready for baking!
Banana bread ready for baking!
  • Bake at 350 degrees for 45-55 minutes. If toothpick comes out clean from center than the bread is baked through. Cool for about 10 minutes and turn pan to remove and cool completely.
Banana bread is finally finished and cooling!
Banana bread is finally finished and cooling!

I personally enjoy my banana bread a little toasted or heated with butter! A tip to add a little something extra special to this bread…heat and top with Land O’Lakes Cinnamon Sugar Butter (gluten free according to their website here, but always check the label before purchasing)! And as an added bonus, my house was filled with a wonderful banana aroma the entire afternoon!

A slice of banana bread for the chef and baby sous chef!
A slice of banana bread for the chef and baby sous chef!

Enjoy!

Sincerely,

Lindsay

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