Prep Time: 5 minutes
Cook Time: 15 minutes
Makes 10 – 12 tortillas

Ingredients:

• 2 cups toasted quinoa flour
• 1/2 cup millet flour
• 1 1/2 cups water
• Pinch of salt
• 1 tsp. oil plus more for cooking (optional)

Directions:

1. Mix all ingredients in a bowl to form a thick dough. Divide dough into 10 – 12 equal parts and roll into balls.
2. Place each ball between two pieces of parchment. Place into a tortilla press or roll out with a rolling pin.
3. Remove one side of parchment and place into a skillet over medium heat. Remove other piece of parchment and cook until browned and small bubbles are starting to form, 1 – 2 minutes. Flip and cook for another 1 – 2 minutes.
4. Repeat until no more dough remains.

Makes 2-4 servings

Ingredients:

• 4-6 cups gluten-free low sodium chicken stock
• 2 Tbsp. olive oil (or 1 Tbsp. olive oil and 1 Tbsp. butter)
• 1 small shallot, minced
• 1 cup Arborio rice
• ¼ cup dry wine (Sauvignon Blanc or Pinot Grigio)
• 2 oz. gluten-free blue cheese, crumbled, plus extra for garnish
• ½ cup heavy cream
• ½ cup steamed peas
• Salt and pepper to taste

Directions:

1. Heat chicken stock in a small sauce pot to boiling and lower to simmer, maintain on low heat throughout entire cooking process.
2. Heat a medium sauce pot over medium heat. Once hot, and add olive oil and minced shallot until just translucent, but not browned, about 30 seconds to 1 minute.
3. Add Arborio rice and stir continually, until slightly toasted and turning white at edges.
4. Add in white wine and cook until almost evaporated.
5. Start ladling in chicken stock, about 6 oz. at a time, stirring continually until almost evaporated.
6. Repeat this process about 5-6 times or until risotto is al dente, or the right consistency for you.
7. Reduce heat and stir in blue cheese crumbles and heavy cream until smooth and melted. Season with salt and pepper to taste.
8. Add spring peas, garnish with additional blue cheese crumbles and serve immediately.

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Ingredients:

• 1-2 lbs. of fresh green beans
• 3 large cloves of garlic, finely chopped
• 1 Tbsp. butter
• 1 Tbsp. olive oil
• Salt and pepper

Directions:

1. Lightly steam the green beans until bright green yet still crispy. Drain well.
2. In a medium-large pan melt butter and olive oil over medium heat. Add garlic and stir in the green beans.
3. Toss the green beans so they are all coated in the garlic butter sauce. Season with salt and pepper.

Ingredients:

• 12 oz. Rudi’s Savory Herb Gluten-Free Stuffing
• 1 cup celery, chopped
• 1/2 cup onion, chopped
• 1 egg
• 3/4 stick butter or margarine
• 3/4 tsp. poultry seasoning
• 1/4 tsp. sage
• 1/8 tsp. pepper
• 1/4 tsp. salt
• Gluten-free chicken broth
• 1/2 medium apple

Directions:

1. Sautee onions and celery in butter until soft.
2. Beat egg into 1/2 cup of the chicken broth.
3. Mix above together and add seasonings, Rudi’s Savory Herb Gluten-Free Stuffing, and salt and pepper. Add enough extra broth (approximately 1 ½ cup) until well moistened.
4. Pour into a buttered pan/casserole dish and bake at 350 degrees until the top is golden brown and crunchy; approximately 35-45 minutes.

Ingredients:

• 6 cups (1-12 oz. bag) of Rudi’s Gluten-Free Stuffing
• ½ Tbsp. olive oil
• ¼ cup butter
• 2 cloves garlic, minced
• 1/2 large onion, chopped
• 1 large pear, chopped
• ½ tsp. sea salt
• ¼ tsp. black pepper
• ¼ tsp. paprika
• 1 tsp. of minced rubbed rosemary
• 1 tsp. rubbed sage
• ½ cup walnuts, chopped and toasted
• 2 cups gluten-free chicken or gluten-free vegetable stock
• 1 egg, beaten
• 2/3 cup blue cheese, crumbled & divided

Directions:

1. Preheat the oven to 400°F and butter a 2-quart baking dish (13”x9”x2”). In a large skillet, heat the olive oil and then add the butter.
2. Once melted, add the onion and garlic, cook on medium heat for about 3 to 4 minutes.
3. Next add in the pear and cook until tender, for about 7 minutes. Add the salt, paprika, pepper rosemary and sage and stir to coat the mixture. Turn off the heat and set aside.
4. Add Rudi’s Gluten-Free Stuffing Mix to a large mixing bowl. Add the onion-pear mixture and stir to incorporate. Stir in the toasted walnuts and add the chicken or vegetable stock one cup at a time until the stuffing reaches your desired consistency.
5. Stir in the egg.
6. Finally, stir in half of the blue cheese and transfer the stuffing to the baking dish, pressing it down gently. Sprinkle the remaining blue cheese onto the top of the stuffing and press the pieces into the top of the mixture.
7. Bake covered for about 30 minutes, remove the top and bake about 15 minutes more, or until the top is browned and crispy. Serve warm and enjoy!

Keep the recipes coming!

Pin your favorite gluten-free holiday recipe to the new Pinterest board from NFCA and Rudi’s Gluten-Free Bakery. Be sure to download the Gluten-Free Cooking and Baking Essentials Checklists so you can prepare early for the holiday season.

Ingredients:

• 2 cups quinoa, picked over for pebbles
• 3 cups water
• 1 ½ tsp. kosher salt
• ½ cup extra-virgin olive oil
• 2 lemons, zest from one and juice from both
• 2 Tbsp. fresh mint, chopped
• ¾ cup fresh flat-leaf parsley, chopped
• Fresh ground black pepper to taste
• ¼ cup black olives, pitted and chopped
• 1 seedless cucumber, diced
• 4 oz. feta cheese
• 1 cup seedless grapes, halved

Directions:

1. In a large sauté pan with a tight-fitting lid, toast the dry quinoa over medium high heat, stirring frequently, until it begins to crackle and smell toasted, about 7 minutes. Remove the toasted quinoa to a fine mesh sieve and rinse under cold water. Return the quinoa to the sauté pan and add 3 cups of water and ½ teaspoon of the kosher salt. Bring quinoa to a boil, reduce to a simmer, and cook, covered, for 12 minutes, or until the water is absorbed and the grain is tender. Remove the cooked quinoa to a shallow dish and chill in the refrigerator for at least 1 hour.
2. Meanwhile, place the olive oil, juice of two lemons, zest of one lemon, and 1 teaspoon kosher salt in a large mixing bowl and whisk to combine. Add the chopped mint and parsley, ground pepper, black olives, diced cucumber, feta cheese and sliced grapes. Add the chilled quinoa and toss to combine. Adjust seasoning with salt, pepper and lemon juice. Serve chilled or at room temperature.

Want more gluten-free recipes from Chef Garrett Berdan, RD, LD?

On October 3, 2013, NFCA hosted the free webinar, “Kids Central Special: Packing the Gluten-Free Lunchbox,” featuring Garrett Berdan. We’ll be sharing a downloadable recipe book featuring four of his kid-friendly recipes. Stay tuned!

Serves 4
Prep time: 10 minutes

Ingredients:

• 2 large balls fresh mozzarella
• Salt and pepper
• 2 large tomatoes, such as red Brandywine
• 12 leaves fresh basil
• Olive oil, for drizzling

Directions:

1. Evenly cut each tomato and mozzarella ball into six thick slices. Lightly salt one slice of mozzarella, and stack a tomato slice on top. Lightly salt it, then stack a basil leaf on top of that. Continue stacking until you have used 3 slices each of mozzarella and tomato and 3 basil leaves. Drizzle with a little olive oil and season with salt and pepper. Repeat with the remaining ingredients to make four stacks.

Ingredients:

• 1/2 medium green cabbage, shredded (about 4 cups)
• 2 medium carrots, grated
• 1/2 cup yogurt cheese
• 1/2 cup mayonnaise
• Tbsp. 2 tablespoons cider vinegar
• 1 Tbsp. Dijon mustard
• Powdered stevia to taste
• Salt and fresh ground pepper to taste

Directions:

1. Put the cabbage and carrots in a large bowl.
2. In a separate bowl, mix together the yogurt cheese, mayonnaise, cider vinegar, and Dijon mustard.
3. Add stevia, salt, and pepper to taste.
4. Pour dressing over cabbage and carrots. Mix to combine.
5. Cover and refrigerate for 4 hours or overnight before serving.