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Gluten-Free Recipes


Gluten-Free Recipes for Holiday

Spinach and Sundried Tomato Quiche or Frittata

Great for vegetarians and anyone who enjoys a savory breakfast treat!

Spinach Quiche

Courtesy of Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

For this gluten-free quiche recipe, the spinach mix can be poured into a partially cooked gluten-free pie crust or cooked on its own in a pie plate without a pie crust to be served as a frittata, or even a vegetable side dish. I tend to bake it without a crust in an 8 x 8” Pyrex dish. Also, you can cook the mix in regular muffin pans for a portable breakfast or lunch, or in mini muffin pans for parties. I've mixed up the recipe with cooked broccoli and feta cheese.

Make sure to point out the tomatoes aren’t bacon. Some people won’t believe you!

Ingredients:

  • 1 recipe of partially baked, gluten-free pie crust.-optional
  • 1 large onion, peeled and finely chopped
  • 2-4 cloves garlic, peeled and finely chopped
  • 2 Tbsp. (30ml) olive oil (or butter if you want)
  • 10 oz. (300g) container/block of frozen chopped spinach (not leaf spinach), thawed and squeezed dry. Or roughly half of 16 oz. bag of frozen chopped loose spinach
  • 1/3 cup (2 oz, 56 g) sundried tomatoes in oil, cut into small pieces
  • 3 extra large eggs or 4 large eggs. Or 2 eggs and 1/2 cup gluten-free liquid egg substitute
  • 1 cup (8 fl oz, 250 ml) half and half or cream (I really notice the difference between half and half and cream in the finished quiche. But, I found that if you mix in 1 Tbsp. (15 ml) gluten-free cornstarch/corn flour to cooked vegetables and add just half and half or even fat-free half and half, it cooked to the creamy texture of heavy cream but with significantly less calories.)
  • Salt and pepper
  • ½ cup (2 oz, 50 g) shredded Swiss cheese
  • ½ cup (2 oz, 50 g) shredded smoked Gouda or use 1 cup total of Swiss cheese or strong cheddar (Please use a strong cheese, mild cheddar doesn't add any flavor.)
  • ¼ cup finely chopped fresh parsley (optional)
  • ¼ cup fresh basil (optional)

Directions:

  1. Put onion in an 8 cup non-stick pan and add olive oil or 2 Tbsp. oil from the sundried tomato container. Cook onions for about 10 minutes until they are very soft and starting to turn gold but not burning. 
  2. Add garlic, spinach and sundried tomatoes and cook gently, covered, for about 10 minutes.  I found it was important to have plenty of onion and to cook spinach for enough time before putting in quiche, otherwise the quiche had a raw flavor.
  3. Lightly beat eggs, pour cream into spinach mix to cool slightly, add eggs and cheese mix with salt and pepper, and herbs if desired.
  4. Pour into partially baked pie crust, place on metal baking sheet and bake in preheated 350* oven for 30-45 minutes until the custard is set and the quiche is browning around the edges.  There is no need to cook the quiche until it rises like a cake and is brown all over.  Think of it as a custard that just needs sufficient cooking to set the eggs and remain creamy.  Cooked at a higher temperature it will have consistency of overcooked scrambled eggs.  Cooked until it rises like a cake produces a dry quiche.
  5. Remove from oven, allow to cool for about 10 minutes (it will deflate) and serve warm or at room temperature, not cold from fridge.

Options: You can leave out sundried tomatoes. I didn’t find adding roasted red pepper added significantly to the flavor. Cooked spinach works just as much on your body as spinach salad.

 

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Tags: Breakfast, Side Dishes, Vegetarian, Holiday

Easy Sweet and Spicy Sausage Cheese Balls

Perfect for your next party!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

I know this recipe has been around for years, mainly cooked with Bisquick, I believe. I've only used Bisquick on a few occasions, so decided to try other add ins. FYI, most recipes quote 3 cups Bisquick (wheat, gluten-free Bisquick version had very small amount of sausage), 1 lb sausage meat and 1 lb of cheese.

I used my favorite Jones Dairy Farm sausage meat, always labeled gluten-free. Remember that meat comes under USDA and DOES NOT have to follow FDA gluten-free labeling guidelines, but quality sausage meat should be naturally gluten-free. The quality of the sausage meat is really important. (Years ago I bought an unknown brand of maple sausage thinking it would be tasty and it was mainly melted fat, a total waste of money.) Some people have used hot sausage, plus pepper jack.

I like to make a recipe to as small a quantity as possible first time, so less chance of waste. I tried this with a larger quantity of corn chex and felt the flavor of the corn chex was too strong. I then tried soft gluten-free breadcrumbs, but that was mushy and horrible to me... We liked this version best, it keeps well in the fridge and is moist, not dry.

Gluten-Free Sausage Cheese Balls

makes about 36 balls

Ingredients:

  • 1 x 12 oz (375 g) Jones Dairy Farm raw sausage meat, thawed, labeled gluten-free. Remove from fridge about half an hour before mixing. Cut open plastic wrapping and peel bag away from sausage meat like a banana.
  • 2 oz (56g) soft cream cheese, I buy lite.
  • 1/4 c (60ml) hot pepper jelly, gives a nice slightly sweet bite. 
  • 1/4 c (60ml) my tomato relish
  • 1 c (240 ml) corn chex crushed to 1/2 c (120 ml). Rice chex if you can't have corn chex, but corn does add a bit of flavor.
  • 1 c (4 oz, 112g) Shredded Swiss Cheese or Strong Cheddar.  MiId cheddar has very little flavor.
  • 2 tsp (10 ml) gluten-free baking powder
  • pinch of garlic powder
  • No added salt or pepper, it really doesn't need it, and think twice about recipes that add teaspoons of salt to a recipe already containing a lot of salt

 Directions:

1. Preheat oven to 350*F/175C.

2. I find it easiest to put all ingredients except for sausage meat in bowl of mixer, mix together until well blended. Or mix with scrupulously clean hands - I use the disposable latex gloves.

3. Mix in sausage meat.

4. I use a #60, one tablespoon (15 ml) scoop (number is engraved inside bowl of scoop), available at Kitchen stores, Home Goods, on line etc. Scoop meat against side of bowl, squish meat around outside of scoop back onto the bottom. I've never been one that likes to spend forever forming meat into really tidy balls, but I do try to make sure there isn't an excess of meat on outside of scoop. Plop ball onto a lined jelly roll pan, broiler pan, pam sprayed cooling rack sitting on lined pan with edges, skillet with ridges.  It does help fat to drain away if balls are raised above surface of cooking pan. A flat cookie sheet means fat dripping on floor of stove and smoking.

5. Bake for 20-30 minutes, until softly firm, cut one open to check it's fully cooked. Some recipes talk about them being crispy, perhaps if you broil them or cook for longer.

6. I've used Maries Italian, Chipotle Ranch dip/dressing, Rothschilds Pineapple Coconut Tequila sauce, Sweet Chili Sauce.  Others say bbq sauce.  

Alternatives:

Instead of my tomato relish, perhaps salsa for moistness and even more heat, some pesto, cilantro and chili peppers, sage and maple syrup, Stonewall Kitchen Curried Mango grill sauce in sausage and to serve. Crush some cornbread instead of chex. Get creative. I've tried them with chopped water chestnuts for crunch, chopped bread and butter pickles.

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Tags: Appetizers/Snacks, Side Dishes, Holiday

Eggless Nog Pancakes

Courtesy of Enjoy Life

 

 

 

Ingredients: 

Eggless Nog:

  • 1 ¾ C. dairy-free milk
  • 3 T. maple syrup
  • 2 T. tapioca starch
  • 1 t. vanilla
  • ½ t. nutmeg
  • 1/8 t. cinnamon

Pancakes:

Directions:

  • Bring 1¼ C. milk and maple syrup to a simmer on the stove. In a small bowl, whisk together the remaining ½ C. milk with the tapioca starch, vanilla, nutmeg and cinnamon.
  • Add to the warmed milk and whisk to combine. Simmer 3-4 minutes until thickened. Remove from heat.
  • When ready to make the pancakes, mix together the Enjoy Life Foods Pancake & Waffle Mix, oil and the Eggless Nog.
  • Heat a nonstick griddle and lightly grease. Use a ¼ C. measuring cup to pour batter onto heated griddle. Cook 30 seconds to 1 minute per side until lightly golden brown.
  • ENJOY!
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Tags: Breakfast, Vegetarian, Vegan, Dairy-Free, For Kids, Holiday

Hot Chocolatey Cocoa

Courtesy of Enjoy Life

 

 

 

Makes 2 – 6 oz. cups 

Ingredients: 

Directions: 

Microwave Directions:

  1. Mix all ingredients.
  2. Heat in microwave for 30 second, stir. Continue heating and stirring until boiling.
  3. Let cool to your desired temperature and enjoy.

Stovetop Directions:

  1. Mix all ingredients.
  2. Stir constantly, heat over medium/low heat until boiling.
  3. Let cool to your desired temperature and enjoy.

Optional Recipe Variation: Top with marshmallows or whip-cream. If you love chocolate, dribble a few Mini Chips on top for an extra chocolatey taste!

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Tags: Drinks, Dessert, Vegetarian, Vegan, Dairy-Free, For Kids, Holiday

Black Forest Chocolate Cherry Cake aka Schwarzwälder Kirsch Torte

An indulgent gluten-free version of a traditionally delicious chocolate and cherry cake.

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

This recipe is a variation of my master almond cake shown on the cover wrap of the June 2017 Food & Wine Magazine.  

The original cake was a whisked sponge and quality cherry pie filling to replicate cooking Morello cherries. Now, I've found that cherry pie filling is mainly cornstarch thickened sauce and very few cherries. 

I've cooked bing cherries in sugar syrup and grand marnier cherry, cherries still firm and it was a pain to pit cherries. Some recipes say not to use canned cherries, others say use them. Same with frozen cherries.

I've used both a can of sweet cherries or the same amount of frozen/thawed sweet cherries. We prefer the texture of mixing cherry jam with cherries and not just cherry jam. Kirschwasser should be the cherry brandy used for more oomph. I haven't found 1/4 cup miniature bottles of kirsch and wasn't prepared to pay $30+ for a large bottle. Plus, companies won't tell you if it is gluten-free, so I use Amaretto almond liqueur instead.

I find cake cooked in 2 x 9" pans is too thin. You can buy 8" foil cake pans in grocery store for thicker cake, they can be handwashed and reused. A dishwasher tends to blacken the foil. I usually only make and serve 2 cake layers with filling and topping. People will cut the same size wedge from 3 or 4 cake layers as 2 layers, over indulge or have to throw it away. Plus I always say cakes look 'attacked' once they are cut.  So make multiple 2 cake layer cakes and bring them out one at a time, so your dessert table looks prettier and cakes serve more people. This cake disappeared before I could get a photo of it intact.

Gluten-Free Black Forest Chocolate Cherry Cake

Makes 8 generous portions

Ingredients:

Cake:

  • 2 oz (1/4 c, 60 ml) soft butter or melted coconut oil
  • 2 oz (1/3 c, 56 g) gluten-free semi sweet chocolate chips
  • 4 oz (1/2 c 112g) sugar
  • 4 oz (1 c 112 g ) gluten-free almond flour or almond meal (meal just means skin left on and can be described as 'natural' almond flour, solid white is blanched almond flour or ground almonds)
  • 3 large eggs
  • 2 tbsp (30 ml) gluten-free cocoa 
  • 1 tsp gluten-free almond extract
  • 1 tsp (5 ml) gluten-free baking powder
  • pinch of salt

Filling:

  • 1 x 14,15,16 oz (500 g) can of sweet cherries, drained, juice kept. Exact weight isn't essential
  • 4 oz, 1/2 c , 120 ml gluten-free cherry jam
  • 1/2 c ( 4 fl oz, 120 ml) heavy/whipping cream
  • 2 tbsp (30 ml) powdered sugar
  • 1 tsp (5 ml) gluten-free almond extract or 1 tbsp (15 ml) Amaretto liqueur.
  • Pinch of xanthan gum

Top and sides:

Either 1 c heavy/whipping cream, 1/4 c powdered sugar, 2 tbsp Amaretto, whipped until stiff and spread over top and sides of cake. Keep some whipped cream to pipe decoratively

OR 1 c cream, 1 cup chocolate chips and 2 tbsp Amaretto, melted together to form a ganache, refrigerate overnight, then some poured over cake and rest whipped until stiff and piped decoratively.

Directions:

1. Cake: Preheat oven to 350 degrees F/ 170 degrees C. spray 2 x 8" pans, line with parchment paper (greasesproof paper) and dust with cocoa. Melt chocolate and butter/coconut oil together until chocolate is totally smooth.

2. Put rest of cake ingredients in 8c (2 ltr) bowl, add melted chocolate mix and beat for 2-3 minutes until fluffy. Even though mix will now be dark from chocolate, it will lighten in color as it is beaten.

3. Divide cake mix between 2 pans. Put foil pans on cookie sheet. Bake in 350 degree oven for about 20 minutes. Cake will still be soft but a knife in middle of cake will be clean. Remove from oven, let cool for about 10 minutes then turn onto cooling rack.

4. Filling: When cool, put one cake layer on serving plate. Spread with jam and top with cherries in one layer.

5. Whip cream, sugar and almond extract or Amaretto together until stiff. I add a pinch of xanthan gum as I whip cream, it helps it to stay firm, doesn't affect taste or texture.

6. Spread cream gently on top of cherries. Top with second cake layer.

7. Top and sides. As above. Whip cream and cover cake or make ganache, whip and cover cake. Finish with toasted almonds and chocolate shavings.

If you think you have overcooked cake (forgot to set timer to say cake is done), now is the time to drizzle or brush layers with juice from can. Add some more amaretto if you want.

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Tags: Dessert, Holiday

Wine and Mushroom Sauce for Roast Beef

A savory gluten-free sauce that's perfect for the holidays.

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

We have Beef Tenderloin (fillet) for Christmas Day with this sauce. Easily and best made in advance, refrigerate, slowly reheat and then thicken with cornstarch. If your family don't mind rosemary leaves in a sauce, add some rosemary as you simmer it. A dash of gluten-free Worcestershire sauce also adds to the meatiness of the sauce. I've made this for years.

I made this sauce for a party with beef sirloin marinated for 24 hours in olive oil, balsamic vinegar, garlic and crushed rosemary. Then remove meat from marinade, sear in hot pan, cook in 350 degree oven for 15-17 minutes per lb until very rare. Chill overnight, then slice extremely thinly and place back in cold sauce and leave to marinate (24 hours is fine) until ready to slowly reheat in sauce and place in toasted rolls as sliders.

Gluten-Free Wine and Mushroom Sauce 

Ingredients:

  • 2-4 tbsp (30-60 ml) olive oil
  • Large onion, peeled and finely chopped
  • 2 cloves garlic, peeled and finely crushed
  • 3 slices of gluten-free bacon, finely scissored
  • 8 large mushrooms, cleaned and very finely chopped
  • 1 c Marsala wine or favorite red wine. Do not use the cheapest wine you can find. If you don't like the taste in a glass, you won't like it in the sauce. But you don't need to use an expensive wine
  • 4 cups, 1 qt, 1 ltr gluten-free beef stock
  • 2 tsps (10 ml) gluten-free Dijon mustard
  • pepper
  • 1/4 c (60ml) freshly chopped parsley
  • 4 tsps (20 ml) gluten-free cornstarch (UK cornflour) mixed with ¼ cup/60 ml water.

Directions:

1. Use an 8 c/2 ltr saucepan. Cook onion and bacon together gently until onion is totally soft and nicely golden brown, not burnt.

2. Add mushrooms and garlic and cook until mushrooms are shrinking, giving up their juices and browning nicely. Don't let garlic burn.

3. Add wine, stock, mustard, freshly ground black pepper, bring to a boil, simmer for 10 minutes. I don't normally add salt since bacon, stock and mustard contain salt. Taste.

4. Either refrigerate once cool or thicken, add fresh parsley and serve with beef.

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Tags: Dinner, Side Dishes, Holiday

Mini Bacon Cheddar Cheesecakes

Courtesy of Crunchmaster

 

 

Ingredients:

  • 1/2 cup crushed Crunchmaster® Multi-Seed Crackers
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp butter, melted
  • 1 pkg (8 oz) plain brick-style cream cheese, softened
  • 3 tbsp sour cream
  • 1/3 cup shredded Cheddar cheese
  • 1 tbsp finely chopped fresh chives, divided
  • 2 strips bacon, cooked crispy and finely chopped
  • 1/4 tsp each salt, pepper and granulated sugar
  • 1 egg

Directions:

  1. Preheat oven to 350°F. Line 24-cup mini-muffin pan with paper liners. Stir crackers with Parmesan cheese until combined; toss with melted butter. Divide evenly into bottom of cups, pressing down, to form crusts. Bake for 10 to 12 minutes or until lightly golden and set. Let cool completely.
  2. Using electric mixer, beat cream cheese, salt, pepper and sugar until smooth and fluffy. Beat in egg until blended; beat in sour cream. Fold in Cheddar cheese, bacon, and 2 tsp chives. Spoon over crust.
  3. Reduce oven temperature to 325°F; bake for about 15 minutes or until just set. Let cool to room temperature in pan on rack; cover and refrigerate for at least 1 hour or until thoroughly chilled. Sprinkle with remaining chives for serving.

Tips: Garnish with additional bacon, pepper jelly, caramelized onions or chives if desired. Use an aged or sharp Cheddar for full flavor.

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Tags: Appetizers/Snacks, Side Dishes, Holiday

Glazed-Snickerdoodle Fruit Tart

Courtesy of Enjoy Life

 

 

 

Makes about 8 servings 

Ingredients:
For the crust:

For the filling:

  • 2 T. dairy-free buttery spread
  • 1 medium sweet apple, suitable for baking (such as Cortland), cut into 3/4-inch pieces
  • 1 medium pear, suitable for baking (such as Bartlett), cut into 3/40-inch pieces
  • 2 C. fresh or frozen cranberries
  • 2 T. brown sugar
  • 1 1/2 t. ground cinnamon
  • Pinch salt
  • 1 T. Enjoy Life Foods All-Purpose Flour
  • 1/4 C. water
  • 1 t. lemon juice

For the crumble:

For the glaze:

  • 1/4 C. confectioners’ sugar, sifted
  • 2 t. dairy-free milk
  • 1 1/2 t. ground cinnamon
  • 1 t. vanilla extract
  • Pinch salt

Directions:

  1. Preheat the oven to 375˚F. Lightly oil a 9-inch tart dish
  2. To make the crust, combine 2 boxes of Soft Baked Snickerdoodle Cookies and the dairy-free milk in a food processor. Process until the cookies are finely ground and stick together when the mixture is squeezed.
  3. Scrape the mixture into the prepared dish, pressing it into the bottom and up the sides.
  4. To make the filling, melt the dairy-free buttery spread in a large skillet over medium-high heat. Add the apples, pears, and cranberries. Cook until the mixture begins to soften, about 7 minutes. Stir in the brown sugar, cinnamon, and salt. Cook until the sugar melts. Sprinkle with the All-Purpose Flour, mixing to coat. Pour in the water and lemon juice, stirring constantly, until the mixture is thick and glossy. Remove the pan from the heat and set aside.
  5. To make the topping, combine the All-Purpose Flour, brown sugar, and dairy-free buttery spread in the food processer. Pulse about 10 times until the mixture is in large crumbs.
  6. Scrape the fruit mixture into the prepared crust. Sprinkle the crumble topping over the fruit.
  7. Bake for 20 to 23 minutes, until the crumble topping is browned and the fruit is bubbling. Let cool 30 minutes.
  8. To make the glaze, put the confectioners’ sugar, dairy-free milk, cinnamon, vanilla, and salt in a small bowl. Mix to combine. Drizzle the mixture over the tart. Let stand 15 minutes to set.
  9. You can enjoy the tart warm, but the filling will continue to firm as it cools.
  10. Serve as desired, storing leftovers in an airtight container in the refrigerator for up to 3 days, and any other leftovers to the freezer.
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Tags: Dessert, Dairy-Free, For Kids, Holiday

Whipped Gingerbread Spice Butternut Squash

Courtesy of Enjoy Life

 

 

 

Serves 4 as a side 

Ingredients:

  • 2-pound butternut squash
  • 2 T. melted vegan margarine
  • 2 T. favorite dairy-free milk
  • 1 T. maple syrup
  • ½ t. salt
  • olive oil, for coating squash

Gingerbread Spice Crumble

Directions:

  1. Preheat oven to 350˚F and line a small tray with parchment paper.
  2. Cut the top and bottom off the squash and slice in half lengthwise. Drizzle cut side with a little olive oil and lay cut side down on the parchment paper.
  3. Place in the oven for 40-50 minutes until the squash is very soft and bubbling around the edges.
  4. Let cool a few minutes. Scoop out the seeds and discard. Scoop the inside of the squash into the bowl of a food processor and puree until smooth.
  5. Add the vegan margarine, dairy-free milk, maple syrup and salt and continue to puree until super smooth, about 1-2 more minutes.
  6. Spoon into a bowl and set aside while you make the Gingerbread Spice Crumble.
  7. Using your hands crumble up the Gingerbread Spice Cookies.
  8. Warm a small nonstick pan and add the olive oil. Pour in the cookies and the toasted seeds. Sauté for 4-5 minutes until the cookie crumbs are lightly browned.
  9. Mix in the minced parsley and then sprinkle all over the butternut squash puree.
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Tags: Side Dishes, Vegetarian, Vegan, Dairy-Free, Thanksgiving, Holiday

Bread Pudding with Butternut Squash, Bacon and Onion

The perfect gluten-free Thanksgiving side dish. 

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Make this as a side dish for Thanksgiving or use leftover roasted butternut squash or mashed butternut squash and serve with leftover turkey for breakfast or dinner. Bagel, egg and milk mix can be prepared in fridge before Thanksgiving and the rest of ingredients added. This is mild comfort food.

I normally use an Udi’s gluten-free plain bagel, it doesn't disintegrate and doesn't have any funny taste. I do also like Canyon Bakehouse gluten-free plain bagels, which has even more of a roll's softer texture to me. Aldi has gluten-free hamburger rolls that I do like for hamburgers, but haven't tried them for bread pudding. We love Against the Grain tapioca cheese bread, but it was wrong texture to us for bread pudding.

Gluten-Free Butternut Squash Bread Pudding

Ingredients:

  • 2 plain gluten-free bagels. Cut into tiny cubes about ½ inch square
  • 4 eggs or 1 c (250 ml) gluten-free egg substitute. I normally use 50/50 whole egg and egg substitute 
  • 6-8 slices of Jones Dairy Farm Bacon or Oscar Mayer center cut, both are labeled gluten-free. Or leftover ham. Cut small
  • 1 medium onion, peeled and finely chopped
  • 2 cloves of garlic, peeled and finely crushed
  • 1 Tbsp oil (15 ml)
  • 2c (500 ml)  milk, fat free is fine, but cream and whole eggs are wonderful
  • 12 oz (375g) peeled butternut squash, cut into small cubes, no more than 1" square. Or use leftover roasted squash or mashed squash
  • 2 tbsp (30 ml) finely scissored green of green onion
  • 2 tbsp (30ml) finely chopped fresh parsley
  • 1 c (4oz, 125 g) shredded Swiss cheese or Sharp Cheddar cheese
  • Salt and pepper to taste. If you used leftover roasted squash or mashed squash be aware of existing salt or fat content
  • 2 Tbsp (30 ml) maple syrup added to bread pudding and more to serve. Optional, maple syrup is in most NE fridges
  • 8x8 baking dish

Directions:

1. If you are using raw bacon, then put oil and bacon in saucepan or microwave safe dish and cook bacon until it starts releasing its juices. Add onion, garlic and raw butternut squash, stir, cover and cook for about 5 minutes until onion is soft and squash is just cooked. If using leftover cooked squash, just cook bacon, onion and garlic then stir in leftover cut up butternut squash or mashed squash.

2. Then I like to mix the casserole ingredients in a glass bowl/jug, cover and refrigerate overnight. 

3. In the morning preheat oven to 350*, make sure to spray the 8x8 baking dish as this makes it far easier to clean dish. Stir the bread mix well to make sure bacon/squash is evenly distributed, and then pour into sprayed baking dish.  Place on baking sheet and bake in preheated oven for about 40-50 minutes.  It will rise, brown and there should be no liquid 'sloshing' around in the middle when it is cooked.  Do not cook above 350*. Photo shows half quantity cooked in 9" pie plate.

Serve with maple syrup, or my hard apple cider gravy (recipe below).

Gluten-Free Hard Apple Cider Gravy

makes about 3 cups (750 ml)

I grew up on what is known as just 'cider' in England; English and Irish brands are now being sold in US and in New England we have quite a few cider makers. Every cider tastes different depending on apple variety used, some are sweet, some dry, some even effervesce (bubble) so every gravy will taste different. I can buy a six pack of Woodchuck Amber Cider for $9.99 in my local store, so quite a reasonable price. With hard apple cider you do need to check that it says gluten-free on bottle or on website. For some unknown reason some cider makers ferment the cider with barley so it's no longer naturally gluten-free. Hard apple cider is definitely alcoholic and goes down very easily so you don't notice the effect of the alcohol when you drink it. I've always drunk hard apple cider in preference to beer and cook with it.

Use this as a different, gluten-free gravy at Thanksgiving, serve with ham, pork, sausages, even fish and with the butternut squash, bacon, onion bread pudding/strata I make. You can make this a few days in advance of Thanksgiving without thickening with cornstarch, refrigerate, then reheat and thicken when you want it. Sauces thickened with corn starch can be quite lumpy when reheated from the fridge.

Ingredients:

  • 2 x 12 oz (2 x 375ml) bottles or cans of gluten-free hard apple cider
  • 1 medium onion, peeled and finely chopped
  • 2 cloves of garlic, peeled and finely crushed
  • 1 tbsp (15 ml) butter
  • 1 tbsp (15ml) neutral oil
  • 3/4 c (180 ml) cream 
  • 1 tbsp (15 ml) gluten-free cornstarch (UK cornflour) mixed with 2 tbsp (30ml) water.
  • 1/2 tsp (3 ml) gluten-free chicken stock concentrate, I often use this as a way of adding seasoning not just salt to sauces.
  • fresh pepper
  • 2 tbsp (30ml) chopped fresh parsley plus stalks
  • 4 sage leaves, fresh or dried
  • 1-2 tbsp (15-30 ml) maple syrup, optional if needed

Directions:

1. Gently cook onion and garlic with butter and oil in 1 quart (1 litre) saucepan until very soft and only slightly golden.

2. Add cider, some stalks of parsley and sage leaves and let mix simmer for 10-20 minutes until reduced to about 2 cups (500 ml).  The higher the heat the quicker it reduces so watch that it doesn't boil away to nothing.  This is known as a reduction (really a concentration). Note that if you reduce a salt containing mix the final sauce can be quite salty, if you reduce a cream containing sauce then the fat content per serving will be higher.

3. Add cream and stock concentrate, very light grinding of pepper and simmer for a few minutes.

4. Taste sauce. If too tangy for you or family add maple syrup.  Remove parsley stalks and sage leaves.

5. Add cornstarch slurry, bring to the boil, simmer for 2-3 minutes until sauce thickens and raw cornstarch flavor is cooked out.

6. Taste and adjust seasonings, add chopped fresh parsley for color.

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Tags: Breads, Side Dishes, Thanksgiving, Holiday
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