Gluten-Free Recipes

Gluten-Free Recipes for Recipes of the Week

Glazed Donut Holes

Recipe courtesy of our sponsor Schär

You asked, we delivered. Glazed, soft, easy-to-make donut holes for every donut-lover in the family.

Schär Gluten-Free Glazed Donut Holes
Serves 12

One Skillet Chicken Sausage & Sweet Potato Hash

Recipe courtesy of Jones Dairy Farm

Enjoy an easy-to-make, one-skillet meal that includes many wholesome, better-for-you ingredients like all-natural chicken sausage, sweet potatoes, bell peppers, apple cider vinegar and more.

This recipe is made with Jones Golden Brown® Chicken Links.

Gluten-Free One Skillet Chicken Sausage & Sweet Potato Hash

Ingredients:

• 2 tablespoons olive or avocado oil
• 1 large onion, diced
• 3-4 cloves garlic, minced
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 cup mushrooms, diced
• 2 (5 oz packages) Jones Dairy Farm Golden Brown Sausage Links, sliced into coins
• 2 sweet potatoes, raw, shredded or finely diced in a food processor
• 2 tablespoons parsley, chopped
• 4 ounces shredded cheddar cheese
• 4 ounces shredded Gouda cheese
• 2 Tablespoons apple cider vinegar
• 6 eggs
• Salt and pepper, to taste

Directions:

1. Preheat oven to 450 ˚F and heat oil in a large cast iron or other oven-safe skillet over medium-high heat.
2. Add onions and sauté for approximately 3 minutes, until soft and translucent.
3. Add garlic, peppers, and mushrooms, and sauté an additional 3-4 minutes.
4. Add chicken sausage and cook another 2-3 minutes, to warm through.
5. Add shredded or diced sweet potatoes and sauté, stirring often, for about 5 minutes, until softened.  If necessary, you can add another drizzle of olive oil to the pan to keep veggies from sticking.
6. Stir in half the parsley, both cheeses, and apple cider vinegar.  Season with salt and pepper and mix thoroughly.
7. Make 6 shallow “nests” spaced evenly around the skillet (I did 5 around the outside and 1 in the middle), and crack an egg into each spot.
8. Bake in the oven for 7-8 minutes, or until the eggs are “set” to your preference.
9. Remove from oven, sprinkle with salt and pepper, and parsley for garnish.
10. Serve hot from the oven.

Slow Cooker Brisket Tacos

Recipe courtesy of our sponsor Mikey’s. 

This recipe is the perfect set and forget it type of meal. It’s kid-friendly, loaded with flavor, and will make your weeknights easier and tastier.

Gluten-Free Slow Cooker Brisket Tacos
Makes 4 servings

Ingredients:

• 3 lbs. beef brisket flat
• 1 (15 ounce) can crushed tomatoes
• 1 (32 ounce) carton beef broth
• 1 onion, peeled and chopped
• 2 carrots, peeled and chopped
• Salt and pepper to taste
• 1 package Mikey’s Super Greens Tortillas
• 2 avocados, diced
• 8 ounces goat cheese or dairy-free cheese

Directions:

1. Place the brisket in the slow cooker along with the crushed tomatoes,
   beef broth, onion, carrots, salt and pepper.
2. Cook on low for 8 hours or until soft and tender.
3. Heat Mikey’s Super Greens Tortillas according to the directions on the
   package.
4. Shred the brisket with two forks and fill the tortillas.
5. Top with avocado and goat cheese. Enjoy!

Flourless Chocolate Cake

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Over Christmas, we had dinner at one of our favorite restaurants. The menu had a flourless chocolate cake with strawberries, strawberry sauce and whipped cream. We bought one to bring home and share. The cake was bigger than a cupcake, but only tasted of bitter cocoa. Just cocoa doesn’t meet my criteria for a chocolate cake, so I made this version instead to satisfy our craving…

Flourless Chocolate Cake

Ingredients

• 1/4 cup soft butter or melted coconut oil 
• 1/4 cup semi-sweet chocolate chips
• 1/2 cup sugar 
• 1/2 cup almond flour
• 3 large eggs 
• 2 Tablespoon cocoa 
• 1 teaspoon almond extract 
• 1 teaspoon baking powder 
• Pinch of salt 

Directions:

1. Preheat oven to 350*F and spray pan—you can use a 1 x 9” springform pan or a cupcake pan. Line base with parchment paper or cupcake liners and dust with cocoa.
2. Melt chocolate and butter/coconut oil together until the chocolate is totally smooth.
3. Mix the rest of cake ingredients in a bowl, then add melted chocolate and beat for 2–3 minutes until fluffy. 
4. Spread mix in pan and bake for about 30 minutes for cake, 18–20 for cupcakes. Stick a toothpick or knife in the middle of the cake and if it comes out clean, it’s done.
5. Remove from oven and let cake cool for about 10 minutes, then turn onto a cooling rack.
6. Allow cupcakes to cool completely before removing paper liners and adding strawberry topping and sauce.

Strawberry Topping and Liqueur Sauce

Ingredients

• Strawberries
  • Alternatives: fresh raspberries with raspberry jam, canned peaches (use the sauce from the can), can of pineapple (add brown sugar and rum to sauce)
• Sugar to coat strawberries
• 1–2 Tablespoon brandy, rum, amaretto, or orange liqueur (optional)
• 1 cup cream
• 2 Tablespoon sugar
• 1–2 Tablespoon liqueur

Directions:

1. Wash and slice strawberries, then sprinkle with sugar and leave for a few hours to produce juices. You can add 1–2 Tbsp brandy, rum, amaretto, or orange liqueur to strawberries for a bit of a kick. 
2. Mix 1 cup of cream with 2 Tablespoon sugar and liqueur, then whip until stiff.
3. Once cake is cooled, spoon some of the strawberries on top.
4. Puree any remaining strawberries and juice. Drizzle this around the cake.
5. You can spoon cream on top, or, for a fancier look, pipe with cream around the plate and around the cake (see photo above).

APPLE AND CRAISIN BREAD PUDDING

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

A warm, fall-themed dessert to keep you feeling cozy as the nights start to turn cold!

Ingredients:

• 2 gluten-free plain bagels cut into small cubes.  Don’t use soft white bread, it cooks up too mushy.  I’ve made this with Udi’s and Canyon Bakehouse plain bagels. 
• 3 Granny Smith apples, peeled, cored and cut into small pieces, like shredded cheese. Large chunks will make pudding fall apart when cooked.
• ¾ c brown sugar
•  ½ stick (2 oz, 60 ml)  butter
• 2 teaspoons pumpkin pie or apple pie spice or 1 tsp cinnamon plus ½ tsp powdered ginger plus ½ tsp ground nutmeg.
• ½ c craisins
• 2 tsp gluten-free vanilla essence
• 2 tbsp rum – optional, but gives lovely flavor
• 2 cups half and half or whole milk
• 5 large eggs
• brown sugar for top

Directions:

1. Melt butter in a 6 cup saucepan, add apples, sugar and spices and cook over gentle heat until the apples are nicely soft without becoming apple sauce.  They don’t really cook much more in the bread pudding. I also mix this and cook in microwave in m/w safe bowl, add rest of ingredients and then refrigerate covered. 
2. Add craisins, vanilla and rum to pan, stir in bread cubes.  Adding bread cubes should be sufficient to cool the mix to add eggs and milk.
3. Beat eggs and milk together – I tend to use my immersion blender so I don’t have ‘threads’ of egg still showing. Gently mix into bread mix.  
4. Pour into greased 8 x 8 brownie pan or equivalent sized pan and allow to soak for at least 30 minutes.  The large quantity of liquid should be absorbed leaving a small quantity of excess liquid around the edges.  Insufficient liquid will leave the bread hard and dry in places.
5. Sprinkle the top with brown sugar for a crusty topping. Place on a baking sheet in case of spills as it is a very full baking dish.
6. Bake in a preheated 350* oven for about 45 minutes. The bread pudding will have risen up, the top will be set, crusty and light brown and if you dig into the center it should be soft and moist but not wet with loose liquid. If you’re cooking it cold from the fridge, it will probably need 
7. Remove from oven and cool for about 10 minutes before serving with caramel sauce. Reheats well.

Caramel sauce:

• ¾ cup sugar
• 1 tbsp water
• 3/4 cup heavy cream
• 4 tbsp butter 
• 2 tbsp rum – optional

1. Put sugar in an 8” skillet with water. Cook, covered, over low heat until sugar dissolves.  Covering pan while dissolving sugar stops formation of sugar crystals on side of pan.
2. Remove lid, increase heat and cook until syrup turns a deep gold color, swirling pan will mix light and dark syrup.  You will notice burnt sugar smell and a smoke above pan if overcooked. Undercooked is tasteless. Be very careful as boiling sugar gives a nasty burn. Don’t stir mix as it will crystallize.
3. Remove from heat, carefully add cream and butter, it will spit and bubble and harden. Return to low heat and stir until sauce is smooth again. Add rum if wanted.  Thickens slightly on cooling.