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.
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A 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
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. Read More »
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. Read More »
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. Read More »
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. Read More »
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. Read More »
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. Read More »
Last weekend my Aunts Sue and Patti invited us over for dinner and some delicious gluten-free, crust-free cheesecake for my birthday. While we were there hanging out in the kitchen chatting with my Aunt Bryan and I started flipping through the Kraft Foods magazine “Food&Family” and Bryan kept picking out recipes he wanted me to make. We do this often. I’ll get a new magazine or cookbook and I’ll flip through it then give it to him to pick out what he wants to try first. So in this one, he picked out a few but the one he wanted first (aka, the next day!!) was the Cheddar-Shrimp Nachos.
They looked delicious in the picture, but I changed a few things around (go figure) to make them suitable for the both of us to enjoy but also I wasn’t a fan of some of the ingredients and wanted Read More »
When the weather turns cool, I think comfort foods. With a busy day ahead, I knew my crock pot would come in handy. Once again, it delivered, even with a power outage toward the end of its cycle!
Here’s a delicious recipe for beef stew which I have converted to gluten-free. To make it “with gluten”, use regular flour instead of the white rice and potato starch. The process and seasonings are the same.
We are very lucky to have quality beef right down the road, fromMarkegard Family Grass-Fed. The test is in the taste which truly delivered. It wasn’t too greasy, either, and was very tender. Read More »
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