Ingredients:

• Kosher salt
• Vegetable oil
• 1/2 pound gluten-free quinoa elbows
• 2 cups of 1% milk
• 4 tablespoons (1/2 stick) unsalted butter, divided
• 1/4 cup gluten-free flour blend
• 6 ounces Gruyere, grated (2 cups)
• 4 ounces extra-sharp Cheddar, grated (1 cups)
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1/3 pound fresh tomatoes (2 small)
• 3/4 cup brown rice bread crumbs

Directions:

Preheat the oven to 375 degrees.

Drizzle oil and add 1 T. salt to a large pot of boiling water. Add the macaroni and cook according to the directions on the package, 5-8 minutes. Drain well and rinse pasta with cold water.

Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 3 T. of butter in a large (4-quart) pot and add the gluten-free flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 T. salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 1 1/2-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 1 T. of butter, combine with the bread crumbs, and sprinkle on the top. Bake for 30-35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Note: You can make this dish ahead of time – just add the tomatoes and bread crumbs right before putting it into the oven.

Prep Time: 25 Min
Start to Finish: 50 Min
12 Servings

Ingredients:

• 1 cup uncooked gluten-free elbow macaroni
• 3 cups Corn Chex cereal, finely crushed
• 2½ cups shredded cheddar cheese
• 5 tablespoons unsalted butter, melted
• 1 tablespoon store-bought gluten-free
• flour blend
• 1 cup whole milk, warmed
• 2¼ cups cooked gluten-free elbow macaroni
• 1 egg yolk, lightly beaten, plus 1 egg white,
• beaten until stiff but not dry
• ¼ teaspoon salt

Directions:

1. Cook and drain macaroni as directed on package.

2. Move oven rack to the lower third of the oven. Heat oven to 350ºF. Lightly grease 12 regular-size muffin cups.

3. In a medium bowl, mix crushed cereal, 1 cup of the cheese and 4 tablespoons of the melted butter. Divide
mixture among muffin cups; press firmly in bottom and up sides of cups with spoon.

4. In 3-quart saucepan, stir together remaining 1 tablespoon melted butter and flour blend with whisk; cook over medium heat 1 minute. Gradually stir in warmed milk with whisk; cook and stir about 5 minutes or until thickened. Remove from heat; stir in 1 cup of the cheese until melted. Stir in cooked macaroni, egg yolk and salt. Fold in beaten egg white. Spoon about ¼ cup of the macaroni mixture into each crust-lined cup. Top with remaining ½ cup cheese.

5. Bake about 20 minutes or until golden and puffed. Cool 5 minutes; remove from pan. Serve warm.

Note: Look for gluten free on packaging. Wheat Chex and Multi-Bran Chex are not gluten-free.

Makes approximately 20 chewy granola bars.

Ingredients:

• ¼ cup flaxseed meal
• ½ cup Jules Gluten Free All Purpose Flour or certified gluten-free oat flour
• 3 cups certified gluten-free rolled oats, rice flakes or quinoa flakes
• 2 tablespoons cinnamon
• 1 cup grated carrots
• ¾ cup baking raisins (or boil raisins in water, drain, then add to the recipe)
• ½ cup dried apples, chopped
• ½ cup dried bananas, chopped
• ½ cup figs, chopped (approximately 5 figs)
• ½ cup grated coconut
• ¼ cup dates, chopped
• ¼ cup dried cranberries, blueberries, cherries or other berry of choice
• 1 cup walnuts, chopped (omit for nut-free)
• ½ cup agave nectar, honey or maple syrup
• 1 cup unsweetened applesauce
• ¼ cup Blackstrap molasses
• ½ cup sunflower nut butter (for nut-free) or “natural” peanut, almond or cashew butter
• ½ cup unsweetened apple juice or cider

Directions:

Preheat oven to 375ºF.

Line a jelly roll baking pan with aluminum foil and spray with cooking oil.

In a large mixing bowl, stir together the flaxseed meal, gluten-free flour, oats, cinnamon and fruits and nuts of your choice (in similar proportions to those listed above). When fully combined, stir in the agave nectar, applesauce, molasses, nut butter and juice, mixing with a large wooden spoon until well incorporated. The mixture should be wet enough to press together for baking.

Pack the mixture into the bottom of the prepared baking pan and press down with the back of a rubber spatula or large wooden spoon.

Bake for 30 minutes or until the edges begin to brown slightly.

Remove from the oven and cut into bars using a pizza cutter before fully cooled.

To remove bars when cooled, simply lift the foil edges out of the jelly roll pan and store the cut bars in a zip-top bag at room temperature or freeze.

Makes (20) 2-inch snack cakes

Ingredients:

1 1/2 cups fork mashed, ripe banana (about 3 medium bananas)
1/3 cup palm sugar
1/4 cup canola or grapeseed oil
1/4 cup 1% milk
2 large eggs
1 tablespoon vanilla extract
1 3/4 cups sorghum-garfava flour blend (see below)
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon xanthan gum
1/4 teaspoon kosher salt
3/4 cup unsweetened carob chips

Sorghum-Garfava Blend
1 cup sorghum flour
1 cup garbanzo fava bean flour
1/2 cup potato starch
1/3 cup tapioca starch

Mix well. Store in an airtight container in the refrigerator.

Directions:

Preheat oven to 350F. Lightly spray a 9×13 inch baking dish with cooking spray.

In a medium mixing bowl, whisk together mashed banana, palm sugar, oil, milk, eggs and vanilla extract. In a separate bowl, whisk together the flour blend, baking soda, cinnamon, xanthan gum and salt. Dump dry ingredients onto wet ingredients and mix until combined. Stir in carob chips.

Pour batter into the prepared pan. Bake for 15-18 minutes until snack cake is firm and a toothpick tests clean. Let cool completely in baking pan on a wire rack before slicing. Freeze individual pieces for an easy snack for lunches, enjoy with a cup of afternoon tea or serve as a breakfast cake.

4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

DIRECTIONS:
Preheat oven to 350°F
Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes.
Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins.
Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes.

Yes – better than your Mom’s meatballs and spaghetti. (Actually I never remember eating homemade meatballs as a kid, but the title sounded catchy!) The kids in our family out-number the adults, so the recipes posted here are designed with kids in mind. However, these meatballs are so good that adults will not be able to turn them down. No compromising for the kids on this meal these are the kind you get at a good (family oriented) restaurant.

Yes, they are time consuming. Anytime you put the words homemade and meatballs together, you are in for a couple of hours. So put on some good music (Madeleine Peyroux is good for meatballs) and roll up your sleeves.

For the Meatballs
1 pound sausage (we love Beelers breakfast sausage) or for a milder meatball use ½ pound veal and ½ pound pork
1 pound ground beef
1 cup bread crumbs (make your own by taking stale bread and whirling it in the food processor or use Ener-G crackers or Hol-Grain Brown Rice Bread Crumbs)
1 t parsley flakes (or 2 T chopped fresh)
½ cup grated Parmesan cheese (use Vegan Grated Topping for CF)
2 t kosher salt
½ t pepper
1 egg beaten
½ cup warm water
Vegetable oil
Olive oil

For the Sauce
1 T good olive oil
1 chopped yellow onion
1 ½ t minced garlic
½ cup red wine such as Chianti
1 28-ounce can diced tomatoes
½ t parsley flakes (or 1 T chopped fresh)
1 ½ t kosher salt
½ t pepper
Of course, 1 ½ pounds GF spaghetti

Mix the ground meats, bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg and ½ cup warm water in a bowl.

With your hands, lightly form 2-inch meatballs. Yields 14-16 meatballs.

Pour equal amounts of vegetable and olive oil in a large skillet to ¼ inch depth. Heat the oil. Brown the meatballs on medium-low heat in batches (it took me 3 batches). Carefully turn them to brown all sides – tongs work well for this. It takes about 10 minutes for each batch.

Remove the meatballs to a plate and discard the oil, but do not clean the pan.

For the sauce, heat olive oil in the same pan. Add the onion and sauté over medium heat until translucent, 5 – 10 minutes.

Add the garlic and cook for one more minute.

Add the wine and cook on high heat, scraping up the brown bits in the pan, until almost all the liquid evaporates – about 3 minutes.

Stir in the tomatoes, parsley, salt and pepper. At this point I set aside a little of the sauce for the vegetarian in the family.

Return the meatballs to the sauce, cover and simmer on low for about 30 minutes, until meatballs are cooked through.

Serve over cooked spaghetti with grated Parmesan cheese,Caesar salad and Chebe bread sticks.

For many more delicious recipes like this one visit Gluten Free Mom