Recipes

Gluten-Free Tuna Casserole – Economical and Wildly Popular at My House

Gluten free tuna casserole

Gluten-Free Classic Tuna Casserole Image 2011 © Teri Lee Gruss

Was tuna casserole one of your favorite childhood meals? I just learned that my husband is wild for this classic comfort food. You know the one — made with lots and lots of macaroni, canned tuna, mushroom soup, cheese, onions, peas and whatever else your mom might have had in the fridge that she wanted to get rid of.  The classic tuna casserole was topped with crispy bread or cracker crumbs and no one ever seemed to complain about having to eat it. Yeah, that casserole.

I’ve been wanting to try a new gluten-free pasta I recently found Read More »

Gluten-Free Turnip & Potato Hashbrowns Recipe

Chrissy and Lauren Gluten Free Works Authors

Turnip and Potato Hash Browns

Turnips–definitely not a vegetable I grew up munching on. They are never featured on veggie platters, and definitely do not have shelf space at my local Trader Joe’s. I would be so curious to know if anybody ate turnips, on the regular!?

When Jacque brought me a bag full of fresh dill from her garden, she also threw in some turnips…. Read More »

Gluten-Free Tuscan Chicken with Portobello Mushrooms

Made with portobello mushrooms, chicken and carrots and served over rice or pasta, this hearty dish is made in one skillet for simple clean-up. It’s so good, there won’t be leftovers! Provides complete protein, magnesium, zinc, potassium, iron, niacin, vitamin A, calcium and riboflavin.

Ingredients
  • 31/2 pound whole fryer chicken, disjointed
  • ¼ cup olive oil
  • ¾ cup small portabella or button mushrooms, sliced
  • ¾ cup carrots, chopped or thinly sliced
  • ½ cup celery, chopped
  • 1 to 2 cloves garlic, chopped
  • 3 tablespoons fresh parsley, chopped
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon basil, dried
  • 1 tablespoon vinegar (apple cider or wine or rice)
  • 1 medium tomato, seeded and chopped
  • 3/4 cup water
  • 2 cups cooked brown rice or brown rice pasta
Equipment

Large skillet.

Process

Heat a large skillet to medium or 275 degrees F.  Add the oil then the chicken.  Fry both sides until browned.  Push to edges and add the mushrooms to center of pan. Fry till golden about 3 minutes, then add the carrots, celery, and garlic.  Cook 3 minutes more, stirring vegetables. Add the parsley, salt, pepper, basil, vinegar, and tomato. Cook 3 minutes, then add water and cover. 

Cook on low heat 25 minutes.  Remove chicken to heated platter.  Add cooked rice or pasta to pan, stirring into vegetables to heat through.  Serves 4.

Nice with salad or a green side dish like broccoli, peas, or green beans.

Gluten-Free Upside Down Apple Cinnamon Pancakes

Here is a great way to use left-over egg whites! Make this fluffy, tender pan-size pancake the whole family is sure to love. Ummm — the apple and cinnamon aroma will bring them in a hurry.

Ingredients
  • 3 tablespoons gluten-free margarine
  • 1 large flavorful apple or 2 medium (such as mackintosh, granny, pink lady), cored, peeled & thin sliced
  • 1 teaspoon ground cinnamon
  • 1/3 cup water  
  • ½ cup fine white rice flour
  • ¼ teaspoon salt
  • 1 teaspoon gluten-free baking powder
  • ½ cup vanilla flavored gluten-free rice milk
  • 1 teaspoon fresh lemon or lime juice
  • 2 large fresh egg whites

 

Equipment

Skillet with sloping sides.

Process

You will need a 10 inch omelet pan — that is, sides of skillet need to slope and the bottom should be 7 to 8 inches across as opposed to a straight-sided pan.

Add margarine to the pan and set over medium heat.  When margarine melts, arrange apple slices evenly to cover bottom of pan.  Sprinkle with the cinnamon then add the 1/3 cup water.  Cover to cook apples for 4 minutes.  Apples should be softened and moist.  If they are dry, add 2 tablespoons water and cover a half-minute.

Meanwhile, in a medium bowl, blend the rice flour, salt, baking powder.  Stir in the rice milk and lemon juice, and then quickly beat in the egg whites.  Pour mixture evenly over the hot apples and cover.  Turn heat to low medium and cook for 4 minutes.  Top should spring back when touched.

Remove at once to a large platter.  To remove, place plate over the pan and flip pancake onto it.  Cut into wedges.  Serve with honey or maple syrup if desired. Makes 4 servings. 

Gluten-Free Valentine’s Day Brownie Hearts

Photo 2010 © Teri Lee Gruss

Use this delicious recipe for homemade gluten-free brownies to make special heart-shaped brownies for a Valentine’s Day treat. If you’re short on time, use one of the great gluten-free brownie mixes on the market, like Gluten-Free Pantry® Chocolate Truffle Brownies.

 Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes Read More »

Gluten-Free, Dairy-Free Morning Glory Muffin Recipe

Gluten Free Works Author Teri Gruss

Gluten-Free Morning Glory Muffins
2010 © Teri Lee Gruss, licensed to About.com, Inc.

The original Morning Glory muffin recipe is said to have originated on Nantucket Island, the creation of Chef Pam McKinstry. I can’t think of a better gluten-free breakfast and snack muffin than Morning Glory muffins with well over a quart of healthy fruits, carrots and nuts added. And these fragrant cinnamon spiced muffins are gluten and dairy free.

This recipe is a gluten-free adaptation of “The Original Morning Glory Muffins” which appears in The Earthbound Farm Organics Cookbook – Food to Live By by Myra Goodman with Linda Holland and Pamela McKinstry.

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Ingredients: Read More »

Gluten-free, Dairy-free Mushroom Quiche

Here’s a fabulous dish that’s loaded with vitamin K, as well as high quality protein, vitamin A, calcium and other minerals.  Everyone will ask for more! 

Ingredients
  • a lightly baked 9 inch GF pie shell
  • 1 tablespoon extra virgin olive oil
  • 2 cups sliced fresh mushrooms
  • 2 cups fresh spinach leaves
  • 1 cup grated semi-soft sheep cheese
  • 4 large fresh eggs
  •  ½ teaspoon salt
  •  ¼ teaspoon black pepper
  •  ¼ teaspoon ground nutmeg
  •  1 cup sweetened rice milk

 

Equipment

Pie plate.

Process

Prepare pie shell.  Here’s our recipe (makes 2 shells so you can freeze the other):

  • 1 1/4 cup rice flour
  • 1/4 cup millet flour
  • 1/2 teaspoon xanthan Gum
  • 1/2 teaspoon GFCF baking powder
  • 1 teaspoon salt
  • 1/2 cup non-hydrogenated shortening
  • 2 large eggs, beaten

 

Blend dry ingredients – flours, xanthan gum, baking powder and salt.  With a pastry blender, mix in the shortening till it resembles coarse meal. Lightly mix in the beaten eggs just until the dough pulls together. Divide dough in half and chill 10 minutes.

Roll two crusts between sheets of plastic wrap or wax paper.  Peel off top sheet then place the dough over the pie plate.  Remove other sheet.  Prick dough in several places with a fork to prevent air pockets.  Bake in a 350°F oven for about 8 minutes or until just set. Do not brown.

Prepare filling.

In a skillet, heat oil over medium heat, adding mushrooms.  When mushrooms are golden on one side, turn off heat and stir in spinach.  Arrange over bottom of pie shell. Sprinkle grated cheese over vegetables. Set aside.

Meanwhile, beat eggs together with a fork.  Stir in seasonings and rice milk.  Pour mixture evenly over cheese.  Place pie in the oven and bake for 35 minutes or until center is firm.

Serves 4.

Gluten-free, Dairy-free, Egg-free Vegan Pancake Recipe

Gluten-free, Dairy-free, Egg-free Vegan Pancakes

Gluten-free, Dairy-free, Egg-free and Delicious! Photo: Amy Fothergill

Yes, I hit the trifecta on this recipe. I was able to successfully make a pancake without gluten, dairy (in essence, casein) and eggs! It is a vegan, gluten-free pancake.

I have been cooking gluten-free for 5 years. That I have figured out. I like to use my own blend (see the recipe for the link) in place of flour. I have found, through trial and error, that the pancake is better with some xanthan gum. It holds together better.

Substituting the milk is easy. There are many milk substitutes like soy, rice, coconut, hemp, and almond. If you use something sweetened, cut back on the sugar in the recipe. Instead of butter, you can use Read More »

Gluten-free, vegetarian Skyline Cincinnati chili recipe

When I was younger I used to love Skyline chili done as a 3-way, and would get it frozen from my local grocery store and serve it over spaghetti and top with cheese. It was quick and satisfying. Being a mostly non-meat eater these days, I still craved the flavor and texture without the animal. I searched online, experimented and combined different recipes I found in trying to duplicate the Skyline chili recipe with a vegetarian version.
Read More »

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