Posts Tagged ‘Recipes’

 

Teri Gruss, MS

Gluten Free Lasagna Recipe

January 31st, 2012 by Teri Gruss, MS


Gluten Free Works Author Teri Gruss

gluten free lasagna recipe

Gluten Free Lasagna Recipe 2010 (c) Teri Lee Gruss

A good gluten free lasagna recipe can be challenging for gluten free cooks because several of the usual ingredients may contain gluten. Italian sausage, processed marinara or tomato sauce and packaged seasonings may contain gluten as an additive. And of course, the majority of lasagna noodle products are made from wheat flour.This recipe is an adaptation of a Tyler Florence recipe called “Drop-Dead Lasagna” featured in his book Tyler Florence’s Real Kitchen. Serve this rich, herb-laden gluten free version of lasagna to anyone, anytime, anywhere and comments will include “This is the best lasagna I have ever had!”

Prep Time: 45 minutes

Cook Time: 1 hour

Total Time: 1 hour, 45 minutes (more…)


Sugar Free & Gluten Free Chocolate Chip Cookies Recipe

January 30th, 2012 by Jenny Manseau

Jenny Manseau Gluten Free Works

gluten free sugar free chocolate chip cookies

These are mostly sugar-free because I used chocolate chips instead of a sugar-free alternative like carob chips. Substitute carob chips for the chocolate chips and you have yourself some delicious sugar-free cookies.

The cookies are made with Isomalt, which is a sugar substitute that is suitable for those who suffer from diabetes. Isomalt also has only half the calories of sugar, however it is suggested that adults should not consume more than 50g per day and 25g for children. I first learned of Isomalt while I was in my Baking and Pastry course at school. I am in no way an expert of working with sugar alternatives but I wanted to give this a try seeing as Bryan’s dad has diabetes and both of my grandfathers (who have now passed away) had diabetes.  We are really trying to cut back out sugar intake this year and when I was sent samples of this I wanted to give it (more…)

Amy Fothergill

Gluten-free Butternut Squash Risotto Recipe

January 25th, 2012 by Amy Fothergill

 

This is a hearty dish perfect for late fall or winter. It’s also wonderful with any root vegetable like turnip, carrot, parsnip, rutabaga, and sweet potato. If you don't want to bother cutting the squash many stores offer it pre-cut. (more…)

Teri Gruss, MS

Gluten-Free Lobster Bisque Recipe

January 21st, 2012 by Teri Gruss, MS

Gluten Free Works Author Teri Gruss

gluten free lobster bisque recipeA bisque is a rich, creamy soup made with one or more types of seafood, cream or milk and bisque is often thickened with flour. Our version of easy gluten-free lobster bisque is thickened with sweet rice flour which gives this lovely savory soup silky rich body.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 servings

Ingredients:

  • 4 tablespoons butter
  • 2 tablespoons finely diced scallions (more…)

Gluten Free Glazed Orange Almond Cake Recipe

January 11th, 2012 by Cinde Shields

My super-moist Gluten Free Glazed Orange Almond Cake recipe will have your family lining up for seconds. This cake tastes as good as it looks. The orange flavor really comes through and works well with the subtle almond undertones. This has none of the stereotypical gluten free cake issues... it is as delicious (if not more delicious) than most cakes containing gluten. It may very well be the moistest cake you have ever had! It's texture is wonderful and very similar to banana bread. (more…)

Gluten free works author Petra Aitken

gluten free quinoa porridge with berries

Gluten Free Quinoa Porridge

A little while ago I did a post on quinoa porridge with banana, however I thought that I would revisit the concept of quinoa porridge for two reasons: 1) it is definitely feeling like porridge weather and 2) I have come across a bit of debate recently about whether oats are in fact gluten free or not. (more…)

Teri Gruss, MS

Gluten-Free Beef Burgundy Recipe

January 6th, 2012 by Teri Gruss, MS

Gluten Free Works Author Teri Gruss

gluten free beef burgundy recipe

Gluten Free Beef Burgundy 2012 © Teri Lee Grus

According to our About.com Guide to French Foodbeef burgundy, or boeuf Bourguignon, is the ultimate slow-cooked comfort food. It is!

The earthy flavors in this simple dish transform run-of-the-mill beef stew into something truly special to be enjoyed with a warm slice of gluten-free bread and a glass of wine.

Our easy version of gluten-free beef burgundy is adapted from a recipe for "Burgundy Beef' which appears in The Fannie Farmer Cookbook. (more…)

Jaw Dropping Lasagna Stuffed Meatloaf

January 5th, 2012 by Leanne Vogel

Healthful Pursuit - Leanne Vogel

On with the eats…

I love roasted vegetable lasagna, Kevin loves meatloaf. But I only had time to make one of them this past weekend.

Then I thought to myself, self: why decide between the two?

Ohhh yes, now we’ll never have to choose again. (more…)

John Libonati Gluten Free Works

Chef Walter Staib City Tavern

Internationally Renowned Chef Walter Staib Cooks Gluten-free!

Renowned chef, restaurateur and television personality, Chef Walter Staib, regularly includes gluten-free recipes on his PBS show, "A Taste of History."

His City Tavern in Philadelphia is a faithful recreation of an original 18th century tavern where Chef Staib brings history to life with his wonderful dishes. He has made numerous appearances on local and national cooking shows, such as The Food Network's Best Thing I Ever Ate and Iron Chef.

Chef Staib is the culinary ambassador to Deborah Heart & Lung Center, a hospital in New Jersey. He develops heart healthy recipes approved by nutritionists for a heart healthy diet, and then appears weekly on CBS to demonstrate them.  We were thrilled when Chef Staib offered to provide Glutenfreeworks.com one of his incredible gluten-free recipes. (more…)

Anne Steib

Gluten-free Buttermilk Biscuit Peach Cobbler Recipe

December 31st, 2011 by Anne Steib

gluten free peach cobbler

Peaches - Cut into half inch slices

One of my passions in life is baking, but once I learned I had to go gluten-free, I felt I had lost this ability.  Not only was I horribly mistaken, but gluten-free baking can actually taste better than baking with wheat flour, yes, even better!

My favorite magazine for the last 15 years has been Food & Wine. Every month when I receive it in the mail, I cannot wait to open it to the index to see what recipes await.  The dessert section is the first category I explore, and try.  I was so disappointed when I thought I would no longer be able to create the wonderful baked goods published in this bible of mine.  Then I saw this recipe, by New York's Bobby Flay, and decided I have to give it a try. (more…)