Gluten-Free Hub » GF Recipes

Three Delicious Variations on Roasted Chicken and Seasonal Vegetables

Crystal — Mon, 15 Mar 2010 23:34:54 +0000

Our friend Jack from Atlas in Iowa City recommended this delicious Jamie Oliver recipe for Tender and Crisp Chicken Legs and Swe et Tomato es. We tried it, and it was so fabulous that we made the dish for my family’s Christmas dinner, which we hosted this year. The flavors are rich, but the dish is fairly light. The thing that bothered me, though, is that none of the vegetables are in season here during the winter and spring. So, I created two other variations of the dish both to accommodate the different seasons and to keep us from getting tired of eating the same thing every week. Yes, I have literally been making a variation on this dish once a week because it’s so easy, tastes amazing, and it makes several servings (4-6). It’s also incredibly healthy because it’s rich with vitamins and fiber. Also, if you prefer white meat, you can substitute chicken breasts for the hind quarters.

Artichoke, Chicken and Olives

4 bone-in chicken thighs
4 bone-in chicken drumsticks
1 cup sliced mushrooms
1 can artichokes, drained
8-10 roma tomatoes, quartered
1 chopped red onion
1 chopped jalepeno
1 jar pitted Kalamata olives
¼ tsp dried thyme (or fresh)
1 head of garlic (broken up, leave cloves whole)
salt and pepper to taste (a generous amount of each)

Preheat your oven to 180°C/350°F/gas 4. Season your chicken pieces all over and put them into a snug-fitting pan in one layer. Throw in all the vegetables and olives, then chuck in your tomatoes. Scatter the garlic cloves into the pan and drizzle over some olive oil. Mix around a bit, pushing the tomatoes underneath. Place in the oven for 1½ hours, turning the tomatoes halfway through, until the chicken skin is crisp and the meat falls off the bone.

This recipe makes a lot of broth, so you may want to serve it over pasta or rice.

Seasonal Root Vegetables and Chicken

4 bone-in chicken thighs
4 bone-in chicken drumsticks
3 beets, peeled and chopped
2-3 sweet potatoes, chunked
1 leek, sliced
½ onion, chopped
1 parsnip, chopped
1 rutabaga, chopped
1 head of garlic (broken up, leave cloves whole)
salt and pepper to taste (a generous amount of each)

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Schär Gluten-Free Pizza Crusts

Crystal — Thu, 28 Jan 2010 01:37:12 +0000

Recently my sister discovered that she is allergic to gluten (but does not have celiac disease), and she introduced me to Schär, a line of gluten free products that only recently became available in the Midwest. My mom bought me some of their gluten free pizza crusts and penne pasta which I am looking forward to trying. The pizza crusts do not need to be frozen or refrigerated, which seems pretty rare as far as I can tell.

Drew and I made pizza using the Schär gluten free pizza crusts the other night. We were a little skeptical when we removed them from the box. They were the color of cardboard and the texture seemed a little weird (dry, flaky, rubbery). But, we were up to the challenge so we pushed forward.

We first brushed each crust with olive oil, then layered sliced fresh mozzarella, sliced tomatoes, diced garlic, pepperoni, diced yellow onion, and diced jalapeño on top, with a little sea salt to taste. Then we drizzled a little honey around the edge of the crust and put them in the oven on a pizza stone.

The result was nothing short of amazing. The crusts were fluffy and soft on the inside and crisp on the edges. The texture was perfect, not grainy at all. It tasted like real hand-tossed pizza crust. It was so delicious that we each ate a full pizza (each box contains two crusts). Success!

The Schär website is terrific. They have a bunch of gluten-free offerings, including bread, crackers, cookies, and mixes. I will definitely be going back for more!

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Amazing Gluten Free Mixes by Breads From Anna

Crystal — Mon, 16 Nov 2009 17:42:46 +0000

A couple of weeks ago, Drew and I visited with Anna Sobaski, creator of Breads From Anna, and took a tour of her production facility. We even got to sample a new mix that she’s perfecting (in our opinion it’s delicious already). Anna shared with us some tips for gluten-free baking, her favorite recipes for the holidays, and a few mixes to try at home.

Breads From Anna makes nutritious, affordable mixes, and their product line includes bread, pancake, muffin, and piecrust mixes. They are amazingly delicious and the bread has a light, fluffy texture that is disarmingly similar to bread made with gluten. We especially love the piecrust mix.

Anna is interested in the idea of food as medicine, and her culinary degree came from the Natural Gourmet Institute, which focuses on nutrition and health. All of the Breads From Anna mixes contain healthy grains, and the resulting products contain a lot of protein and fiber without any fillers or a lot of sugar. These breads are nutritious and delicious for anyone—not just for those of us with dietary restrictions.

Breads From Anna mixes are all gluten, soy, nut, and rice free, which is great for people with multiple allergies. Many of the mixes are also yeast, dairy, and corn free as well. The production facility is setup to ensure that there is no cross contamination between mixes.

For the purpose of quality control, Breads From Anna bakes a loaf of bread from each batch of mix that they prepare and package (they mix in small batches—only enough for 100 loaves at a time—to ensure high quality). Because Anna bakes a loaf of bread every day, she has tested many bread machines over the years. Her favorite is the Zojirushi Home Bakery Supreme Breadmaker, which would be a terrific addition to your Christmas wish list.

Anna also gave us some great ideas about how to use her mixes for the holidays:

Make a savory Chicken Pot Pie using the Pie Crust Mix.
Make the Classic Herb Bread Mix into stuffing (this is what we plan to do for Thanksgiving). I baked a loaf of this bread last week and it was so good that just thinking about it makes my mouth water!
Make a triple berry pie with the Pie Crust Mix and filling it with a mixture of fresh cranberries, raspberries, and blueberries and a little sugar or maple.
Add walnuts to the Pumpkin Bread Mix and make the batter into muffins. Finish with cream cheese frosting.

Anna gave us a Pumpkin Bread Mix to make at home, and although I’m not much of a cook, the muffins came out moist and delicious. I followed her suggestion and added walnuts. I was inspired by the quality of Anna’s mix to create a higher quality frosting. So, I adapted my old frosting recipe using better quality ingredients, and the result was nothing short of amazing. Here’s my new recipe for cream cheese frosting:

Cream Cheese Frosting (makes more than enough)

8 oz. cold cream cheese (Philadelphia is gluten-free)
5 Tbsp. softened salt-free organic butter
2 tsp. vanilla (Nielsen-Massey’s Madagascar Bourbon Pure Organic Vanilla – it’s certified gluten-free, and it’s simply the best)
2 C. organic powdered sugar
pinch of Kosher salt

Beat the cream cheese, butter, and vanilla until combined (but do not whip). Add salt. Gradually add powdered sugar with the mixer on slow until the desired consistency and sweetness is achieved.

Visit the Breads From Anna website for more great recipe ideas!

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Here’s A Healthy Gluten Free Breakfast That Also Tastes Great

Crystal — Sat, 03 Oct 2009 02:03:19 +0000

Drew and I went to a seminar last weekend about improving immunity through nutrition and lifestyle choices. We learned that there are a lot of things about our health and nutrition that we can improve. Dr. Bevacqua recommends drinking a lot of water, breathing deeply, and sweating on a regular basis to cleanse the body (exercise 30 minutes a day, five days a week!). She also recommends eating tons of fruits and vegetables, which is something that Drew and I have been trying to do anyway. Her presentation also highlighted the importance of eating fiber and protein at every meal.

Eating enough fiber can be difficult on the gluten-free diet. Of course, some of the best sources of fiber are whole grains, and we obviously can’t eat many of those. She shared with us a recipe for breakfast cereal that is high in fiber and protein, but it contained wheat, barley, and rye. The gluten trifecta! So, I have adapted her recipe into something just as nutritious, but without the gluten.

Healthy Gluten-Free Breakfast (Makes 5 Servings)

1 cup Bob’s Red Mill Gluten Free Rolled Oats
¼ cup flax seed
½ cup raw organic pecans (crushed)
½ cup raw organic almonds (crushed or ground)
2 tbsp cinnamon (Tones is gluten free)
Vanilla extract to taste (Tones is gluten free)
Almond milk

Grind flax seeds using a coffee grinder (flax seed is only properly digested when ground). Mix together all dry ingredients and store in an airtight container in the freezer. One serving is ¼ to ½ cup. Add vanilla and almond milk before serving. Do not cook. Serve cold or warm (30 seconds in the microwave max).

I chopped up a pear with it this morning and then put it in the microwave for 30 seconds (don’t put it in for longer or it will become a soggy mess). It was like having a fruit crisp for breakfast (yum!), and it was totally guilt-free, which is even better.

This breakfast mix is high in protein, fiber, and antioxidants. Cinnamon is really good for you, too. Hope you enjoy!

Photo credit: filtran

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Easy Gluten-Free Red Velvet Cupcakes (from a box!)

Drew — Tue, 08 Sep 2009 14:42:08 +0000

Crystal’s birthday was over the weekend, so I decided to try my hand at baking one of her very favorites: Red Velvet Cupcakes.

I’m much more of a cook than a baker, but as I mentioned in my last cupcake post, I learned a great deal about doctoring cake mixes from my mother, the Cake Mix Queen. Knowing the basics of red velvet (white flour, vanilla, cocoa and tons of red food coloring), I set out to doctor Betty Crocker’s Gluten Free Yellow Cake Mix.

These cupcakes are delicious, easy, quick and beautiful. What more could a wife ask for on her birthday?

Easy Gluten Free Red Velvet Cupcakes (makes about 15)

1 box Betty Crocker Gluten Free Yellow Cake Mix
1 package chocolate-flavored instant pudding/pie filling (Jello brand is gluten free)
1 stick of butter, softened
8 oz. sour cream
3 eggs
2/3 milk or plain soy milk
2 tbsp. red food coloring (Tones is gluten free)

Preheat oven to 350° F. Combine all ingredients in a large mixing bowl at medium speed until smooth, about 2 minutes (watch out for the food coloring—it stains anything it touches!). Once combined, spoon the mixture into muffin pans lined with cupcake liners. Bake for 16 – 20 minutes, until a toothpick comes out clean when you stick it in the center.

Let the cupcakes cool in the pans for five minutes, then carefully remove them and place them on cooling racks.

Cream Cheese Frosting

This is the same cream cheese frosting we used on our gluten free lemon poppyseed cupcakes.

Cream Cheese Frosting (makes more than enough)

8 oz. cold cream cheese (Philadelphia is gluten-free)
5 Tbsp. softened butter
2 tsp. vanilla (Tones is gluten-free)
3 C. powdered sugar
pinch of salt

Beat the cream cheese, butter, and vanilla until combined (but do not whip). Add salt. Gradually add powdered sugar with the mixer on slow until the desired consistency and sweetness is achieved.

Remember that because of the cream cheese frosting, these cupcakes should be kept in the refrigerator if they aren’t eaten within 12-24 hours. Enjoy!

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Gluten-Free Lemon Poppyseed Cupcakes (from a box!)

Drew — Thu, 20 Aug 2009 16:58:31 +0000

Growing up, my mother’s idea of dinner was often microwave popcorn and diet coke. While her culinary skills are not great, she is, and will always be, the Cake Mix Queen. The cakes and cupcakes she makes from doctored box mixes are moist, flavorful, and usually scarfed down completely only minutes after she smothers them with frosting.

One of my very favorites to make is her lemon poppyseed bundt cake; a cake that became famous among my college friends and is still requested to this day.

When Betty Crocker came out with their gluten free cake mixes, I became excited. Could I use my mom’s recipes with gluten free cake mix the same way as a regular box mix?

To test it out, I made lemon poppyseed cupcakes using the Betty Crocker Yellow Cake Mix as a base (my mom’s original recipe is a bundt cake, but Crystal really loves cupcakes). The result: moist, spongy, gluten-free perfection!

Gluten Free Lemon Poppyseed Cupcakes (makes about 15)

1 box Betty Crocker Gluten Free Yellow Cake Mix
1 package lemon-flavored instant pudding/pie filling (Jello brand is gluten free)
1 stick of butter, softened
8 oz. sour cream
3 eggs
2/3 cup orange juice (no pulp)
0.8 oz. poppyseeds

Preheat oven to 350° F. Combine all ingredients except poppyseeds in a large mixing bowl at medium speed until smooth, about 2 minutes. Turn the mixer to its lowest setting and slowing pour the poppyseeds into the batter, scraping the edges of the bowl with a spatula. Once combined, spoon the mixture into muffin pans lined with cupcake liners. Bake for 16 – 20 minutes, until a toothpick comes out clean when you stick it in the center.

Let the cupcakes cool in the pans for five minutes, then carefully remove them and place them on cooling racks.

Cream Cheese Frosting

While the mix doctoring is my realm, Crystal is the frosting queen. She adapted her cream cheese frosting recipe from this one.

Cream Cheese Frosting (makes more than enough)

8 oz. cold cream cheese (Philadelphia is gluten-free)
5 Tbsp. softened butter
2 tsp. vanilla (Tones is gluten-free)
3 C. powdered sugar
pinch of salt

Beat the cream cheese, butter, and vanilla until combined (but do not whip). Add salt. Gradually add powdered sugar with the mixer on slow until the desired consistency and sweetness is achieved.

Because of the cream cheese frosting, these cupcakes should be kept in the refrigerator if they aren’t eaten within 12-24 hours. But they may not last that long!

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Egg-based Gluten-Free Hot Dog Buns

Drew — Fri, 14 Aug 2009 19:32:32 +0000

This week, Crystal was craving a good brat. I decided to bake her a hot dog bun that isn’t crumbly, is lighter than a hockey puck, and doesn’t take anything away from the brat’s flavor; so I put on my thinking cap.

I remembered seeing a gluten free pastry recently that used egg, sugar and baking soda as a base instead of gf flours, xanthan gum and yeast. So I decided to try a few things, and I have to tell you, this is a darn fine hot dog bun.

Check out the Gluten-Free Hub Facebook page for more photos of the buns, and be sure to become a fan of the page while you’re there!

If you try this recipe, please let me know how it works out. It should work great as a hamburger bun as well, but since it’s so runny when you pour it into the pan, you’ll need a special round baking container.

Egg-based Gluten-Free Hot Dog Buns (makes 4 hotdog buns)

4 mini loaf pans (these end up being just the right size for hotdog buns)
4 eggs
1 tsp. water
8 tsp. sugar
4 tsp. baking powder
1/2 cup potato starch
1 tsp. dried oregano or Italian seasoning (optional)

Preheat your oven to 350° F. Whisk the eggs, water and sugar in a medium mixing bowl. Mix in the baking powder, potato starch and oregano (the oregano helps mask the residual egg flavor, and adds a nice spice to the bun). Distribute the mixture evenly among four mini loaf pans (it won’t look like much, but trust me, they’ll rise). Bake the mini loaf pans for 16-20 minutes in the oven, or until the tops are golden brown.

These buns are spongy and hold up incredibly well; they never broke apart while eating heavily loaded brats! If you’d prefer sesame seeds, sprinkle them on top of the egg mixture after you pour it into the mini loaf pan.

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101 Simple (Gluten-Free) Salads

Crystal — Wed, 22 Jul 2009 21:27:15 +0000

I was so excited this morning when I saw this New York Times article, 101 Simple Salads for the Season. Finally, a bunch of super easy recipes that will not only use up all of my CSA veggies but that are also both gluten-free and healthy! I think that I’ll start with #21:

Dice cucumbers (if they’re fat and old, peel and seed them first) and toss with cubes of avocado, a little honey, rice vinegar and gluten-free soy sauce (try La Choy). (You could mix in a little lump crab meat, even rice, and call it a California roll salad.)

The salads on the list sound fabulous: strawberries and balsamic, walnuts and raspberries. How could you go wrong?

In the spirit of easy, summer cooking, here is one of our favorite gluten-free salads:

Slice tomato into wedges, slice and avocado, add roasted red bell peppers, add some mixed greens, and top with a little olive oil, white wine vinegar, and goat cheese.

I have a tendency to fall into salad ruts, and eat the same one over and over until I’m sick of it. So, hopefully this will break my rut. What’s your favorite gluten-free salad or salad dressing? Any recommendations?

photo credit: qmnonic

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Gluten-Free Burrito Bowl

Crystal — Mon, 20 Jul 2009 02:04:20 +0000

There is a terrific little Mexican restaurant chain in the Midwest called Panchero’s that makes fantastic burritos. Before I was diagnosed with celiac disease, Drew and I would stop there after work to grab a quick dinner. The restaurant’s slogan is “it’s all about the tortilla” because they hand press a homemade tortilla for each burrito. I really missed the burritos after going on the gluten-free diet, and decided to try to make one myself. I haven’t found a tortilla that compares to the ones at Panchero’s—corn tortillas are more grainy and fall apart very easily, so while they’re great for fajitas and quesadillas, they don’t really hold up to a burrito. So, I decided to skip the tortilla and put all of the burrito toppings into a bowl. The recipe has gone through several iterations, and here is the final one that Drew and I love.

Gluten-Free Burrito Bowl (makes 3-4 servings)

½ C. quinoa (or white or brown rice)
1 can black beans, rinsed
2 C. lettuce or spinach
1/3 jar of your favorite salsa (I recommend Frontera Jalapeno Cilantro Salsa)
1 chicken breast (optional)
1 red or green pepper
½ yellow onion or green onion
1 clove garlic, minced
1 jalapeño, diced
½ C. shredded cheddar cheese
1 avocado, halved then sliced
Juice of ½ a lime
1 Tbsp. olive oil (or vegetable oil)
Salt and pepper to taste

Start by cooking rice according to the instructions on the package. While the rice is cooking, mince the garlic, and dice the pepper, onion, jalapeño, and chicken. Salt and pepper the chicken and vegetables. Put a skillet on medium heat and drizzle with olive oil. Once the oil is hot, put in the garlic and then the chicken. When chicken is about half done, sprinkle it with the lime juice. When chicken is nearly done, put in the pepper, onion, and jalapeño. Stir occasionally. While chicken and vegetables are cooking, put the black beans in a microwave safe container and cook on high for 1-2 minutes. When the rice is done, gently stir in the black beans and salsa.

Divide the spinach between two plates or large bowls. Place rice mixture on top of the spinach. Add chicken, peppers, onions, and jalapeños. Sprinkle cheese on top of the chicken, and top with the sliced avocado. Serves 2.

To make the recipe even easier, you could leave the vegetables raw and exclude the chicken. You will get plenty of protein from the quinoa and black beans. To make it into more of a salad, simply leave out the rice or quinoa. The great thing about this recipe is that it’s pretty much foolproof. All of the ingredients taste great together, so you should modify it however you like, and it will still taste great.

Burrito bowls are an easy, healthy gluten-free dinner. They are very filling, and contain a good amount of fiber and nutrients, especially if you use quinoa instead of the rice. We often have enough leftover for lunch the next day.

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Gluten-Free Tips for Getting Well

Crystal — Mon, 08 Dec 2008 15:50:12 +0000

For the first time since being diagnosed with celiac disease, I have been really sick. Here are a few things that I’ve learned through this experience that I thought I’d share because they can be a pain to lookup when you’re under the weather.

If you need to hydrate, all flavors of Gatorade are gluten free. Gatorade has a bunch of crazy flavors now, but I found that Strawberry tasted especially good when I wasn’t feeling well.

I haven’t found any prepackaged gluten-free chicken noodle soup, but here’s the next best thing. On the first day I just had chicken broth, but on the second day Drew created something like gluten-free Ramen noodles and then his version of gluten-free chicken noodle soup.

Gluten Free Ramen Noodles

Gluten-free chicken broth (2 C.)
1/4 clove garlic (diced)
1 Tbsp onion (diced)
Gluten-free fettuccini-style rice noodles (as desired)
salt and pepper (to taste)

Put gluten-free chicken broth in a small pot. Add garlic, onion, salt, and pepper. Bring to a boil. Add gluten-free noodles. Cook noodles according to instructions on package. Serve when noodles are cooked to the desired consistency.

Gluten Free Chicken Noodle Soup

Gluten-free chicken broth (1 quart)
2 C water
1/2 clove garlic (diced)
¼ C onion (diced)
2 stalks celery (diced)
1 large carrot (diced)
1 Tbsp chili powder
1.5 tsp celery powder
Gluten-free fettuccini-style rice noodles (as desired)
1 chicken breast (about 1/3 lb.), baked and diced
Salt and pepper (to taste)

Put gluten-free chicken broth and water in a large pot. Add garlic, onion, celery, carrots, chili powder, celery powder, salt, and pepper. Bring to a boil, then reduce heat. Add gluten-free noodles. Simmer for about 15 minutes. Serve when noodles are cooked to the desired consistency.

The chicken noodle soup is delicious!

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