My Gluten-Free Rosh Hashanah

To those of you that celebrate, L’Shana Tovah!  Happy New Year!  Like most Jewish holidays, Rosh Hashanah comes with its own special foods and family traditions surrounding these foods.  Unfortunately, being gluten-free often means a lot of these favorites in their traditional form are off limits.   

Before I go any further, I have to share that I do not keep Kosher or live in a Kosher household.  Many of these recipes and food combinations break some of the traditional rules and are made from ingredients that change the traditional food. What is featured are substitutions I had during the holiday in order to allow myself to be included in the celebration while enjoying some foods that my family typically eats during these special days.  

Rosh Hashanah would not be complete without a round challah.  After buying a gluten-free one for years, we decided to try our hand a making our own.  While the result looks nothing like the traditional version, the taste is nearly identical to the best substitution I’ve bought at stores and bakeries.  This version was definitely denser and less light and flaky than a traditional challah, but the taste was great.  

Gluten-Free Round Challah

Of course, no Jewish holiday would be complete without Chicken Soup with Matzo Balls.  I know everyone thinks their version is the best, but it’s not.  My mom, using my Grandma’s recipe, makes the absolute best Chicken soup there is.  While I appreciate all of the good stuff that goes into the soup, I’m a little weird.  I love the flavor, but I hate the texture of all the stringy green vegetables floating around, so I strain my soup.  No soup would be complete without Matzo balls, and thanks to Manishewitz Gluten Free Matzo Ball mix, I was able to indulge.  

Kugel, or noodle pudding has always been a staple at my family’s Rosh Hashanah table.  While usually made with egg noodles, my version was made with gluten-free spaghetti. Yes, this may seem like a weird substitution, but again, it did the trick of resembling one of my favorite holiday dishes.  

Another one of my weird eating habits is stuffed cabbage without the cabbage.  Yes, this may seem like just eating meatballs, but I’ve always loved the flavor but disliked the cabbage.  While the original recipe has some gluten containing ingredients, this version of gluten-free stuffed cabbage meatballs was modified to eliminate all of the gluten.  

Gluten-Free Stuffed Cabbage (without the cabbage)

This Apple Cake is another family recipe that was modified just for me.  The traditional flour was replaced with a one-to-one gluten-free substitute and it turned out great!

Gluten-Free Apple Cake

Finally, it would not be Rosh Hashanah without apples and honey.  Yes, both of these things are naturally gluten-free, but they are a very important part of any Rosh Hashanah dinner and blog post.  

Apples and Honey

Broccoli Salad

More than a decade ago, I attended a family party.  My Aunt made this broccoli salad, and at the end of the night, every relative walked out with a copy of the recipe in hand.  Ever since, this side dish has made an appearance at countless BBQs, potlucks, work parties, and regular dinners.   Give it a try and let me know what you think. 

-The Gluten-Free Gal’s Guide

Ingredients:

  • 5-6 c. Fresh Broccoli Florets
  • ½ c. Toasted Slivered Almonds
  • ½ c. Bacon (cooked and crumbled)
  • ¼ c. Red Onion (chopped)
  • 1 c. Peas (if you using frozen, make sure they’re thawed before using)
  • 3/4 c. Mayonnaise
  • 2 tbsp. Apple Cider Vinegar
  • ¼ c. Honey
  • ½ c. Dried Cranberries 
  • Salt

Directions:

  1. Fill a large pot with water, add salt, and bring to a boil. 
  2. Add the broccoli florets and cook for 1-2 minutes depending on desired crunchiness of the broccoli. 
  3. Drain the broccoli and let cool.  
  4. While the broccoli is cooling, mix all of the remaining ingredients in a large bowl.  
  5. Once broccoli has cooled, add to the other ingredients.  Stir until everything is fully combined.  
  6. Serve and enjoy! 
The Gluten-Free Gal’s Guide Broccoli Salad

Gluten-Free Strawberry Toast

Sometimes I just stand in the kitchen looking at the food I have for inspiration.  I’ve seen strawberry toast on many brunch menus, usually served with goat cheese or ricotta.  I didn’t have either, but I did have some really nice fresh strawberries, and fresh homegrown basil, so I decided cream cheese would do the trick.  The results were delicious!  Check out this combination and let me know what you think!

-The Gluten-Free Gal’s Guide

Ingredients:

  • Gluten-Free Bread (I used Udis Multigrain Sandwich Bread)
  • Cream Cheese
  • Fresh Strawberries
  • Fresh Basil 
  • Balsamic Reduction

Directions:

  1. Toast your bread.  
  2. I don’t like when cream cheese turns runny, so I always let my toast cool for a little bit before I put the cream cheese on.  
  3. Spread a layer of cream cheese on your toast to the desired thickness.  
  4. Slice your strawberries.  Place your strawberries on top of the cream cheese.  
  5. Slice your basil leaves into small slivers.  Sprinkle the fresh basil on top of the berries. 
  6. Finish with a drizzle of balsamic reduction.  
  7. Serve and enjoy!
The Gluten-Free Gal’s Guide Strawberry Toast

Gluten-Free Pizza

Ingredients:

  • ¾ c. Warm Water
  • 1 tbsp. Sugar
  • 1 packet of Yeast (1/4 oz. packet)
  • 2 ¼ c. Gluten-Free Flour (I used Bob’s Redmill 1-to-1)
  • 1 tsp. Salt
  • 1 Egg
  • 1 tbsp. Oil + a little extra to oil your spatula
  • 1 tsp. Apple Cider Vinegar
  • Toppings of your choice

Directions:

  1. Preheat your oven to 475 degrees Fahrenheit.  If you’re using a pizza stone, place it in the oven while the oven is preheating. 
  2. Mix the warm water, sugar, and yeast in a small bowl.  Stir together so that it is fully mixed through.  Allow to sit for 7 minutes (until the mixture bubbles and begins to look foamy)
  3. For best results, use an electronic mixer.  In a mixing bowl, mix the flour and salt.  
  4. Add the egg, olive oil, vinegar, and yeast mixture into the mixing bowl.  
  5. On a low speed, mix for 1-2 minutes until fully combined and resembling dough.  
  6. Using your extra oil, lightly coat a spatula, and use the spatula to transfer the dough to parchment paper.  Use the spatula to spread your dough into a round pizza (about 12 inches).  
  7. Leaving the dough on the parchment paper, place in the oven on top of your pizza stone or a baking tray.  
  8. Bake for 6 minutes, then remove your dough from the oven.  
  9. Add your toppings and place back in the oven form 8-10 minutes until the edges of the pizza begin to brown.  
  10. Let cool.  
  11. Serve and enjoy!
Gluten-Free Pizza

Caprese Avocado Toast

I don’t know about you, but I love avocado toast.  Not only do I love ordering it when I go out to brunch, but I also love experimenting with different varieties at home.  I decided to try a caprese version and loved it!  Check out my super simple and delicious recipe and let me know what you think.  

-The Gluten-Free Gal’s Guide

Ingredients:

  • 1 Medium Avocado
  • 2 Slices of Gluten-Free Bread (I used Udi’s Gluten Free Multigrain Bread)
  • 3 or 4 small Fresh Mozzarella Balls
  • 2 Campari Tomatoes (you can use any type of tomato; this is just what I had in the fridge)
  • 2 tsp. Balsamic Reduction 
  • 1 tsp. Lemon Juice
  • Fresh Basil
  • Salt

Directions:

  1. Toast your bread to the desired amount.
  2. Cut your avocado in half in half, remove from the skin, and discard the pit. 
  3. In a small bowl, mash the avocado with your lemon juice.  This helps keeps the avocado green and adds a light citrusy flavor. 
  4. Salt your avocado to taste. 
  5. Slice tomatoes, mozzarella, and basil.  
  6. Scoop a heaping amount of avocado on top of each slice of toast.  Spread so that the whole slice of bread is covered.  
  7. Top your avocado with your sliced tomato and mozzarella. 
  8. Drizzle balsamic reduction on top of the tomato and mozzarella. 
  9. Sprinkle the fresh basil on top (to preference)
  10. Serve and enjoy!
The Gluten-Free Gal’s Guide Caprese Avocado Toast

Gluten-Free Pretzel Crusted Salmon

Gluten-Free Pretzel Crusted Salmon

Salmon is a big item in my house.  While I don’t dislike salmon, it’s not my favorite, so I’m always looking for ways to jazz it up a bit.  A few weeks ago, I experimented with a pretzel crusted salmon.  The results were okay, but it wasn’t as good as it could be.  After some minor adjustments, and a few taste tests, my recipe has been fine-tuned and is ready to share.  Give this gluten-free pretzel crusted salmon a try, and let me know what you think.  

-The Gluten-Free Gal’s Guide

Ingredients:

  • ½ lb. Salmon Filet
  • 2 tbsp. Olive Oil
  • 1 tbsp. Dijon Mustard
  • 1 tsp. Honey
  • ½ c. Gluten Free Pretzels- crushed (I used Snyders gluten-free pretzel sticks)

Directions:

  1. Preheat the oven to 400 degrees Fahrenheit
  2. Combine the Olive Oil, Dijon Mustard, and Honey in a bowl.  Mix together so that is fully combined.  
  3. Pat your salmon filet dry with paper towel. 
  4. Coat the top of your salmon filet with your oil/mustard/honey mixture.  
  5. Sprinkle the crushed pretzels on top of your salmon filet so that the wet mixture is fully covered. 
  6. Cover a baking sheet with either aluminum foil or parchment paper, place your salmon on the center of the baking sheet, and place in the oven.  
  7. Bake your salmon at 400 degrees Fahrenheit for 25 minutes.  
  8. Remove from the oven and let cool. 
  9. Serve and enjoy! 
Gluten-Free Pretzel Crusted Salmon
Gluten-Free Pretzel Crusted Salmon

Chicken, Tomato, Mozzarella, and Basil Sandwich

When I was younger, I used to go to my local Cosi and order one of my favorite sandwiches, a Grilled Chicken TBM (standing for tomato, basil, and mozzarella).  When I gave up gluten, I gave up this delicious sandwich, but recently decided to recreate it in a gluten-less way.  While the Grilled Chicken TBM served as my inspiration, the end result tastes very different from the original.  Despite the differences, I absolutely loved my new version, and can’t wait to make it again.  As with a lot of my “combinations” vs. recipes, I didn’t use exact measurements.  Instead, I used a handful of this, and a pinch of that until I was satisfied with the amounts to my personal preference.  Feel free to experiment and make this your own and let me know what you think.  

-The Gluten-Free Gal’s Guide

Ingredients:

  • 2 Tortillas or Wraps (I used Parmesan Folios Cheese Wraps)
  • 1 Chicken Breast
  • Tri-Colored Cherry Tomatoes 
  • Fresh Mozzarella
  • Fresh Basil
  • Balsamic Vinegar
  • Salt
  • Pepper
  • Oil

Directions:

  1. Season the chicken with salt and pepper.  Cut into small pieces.  
  2. Heat the oil in a frying pan, and heat over medium flame.  Once the oil is hot, add the chicken and cook until the chicken is fully cooked through.  
  3. Cut your tomatoes and mozzarella into small pieces and slice your fresh basil into small strips. 
  4. Preheat your oven to 350 degrees Fahrenheit.  
  5. Line a baking sheet with a piece of parchment paper.  Place one Parmesan Folio/tortilla/warp/etc. on the paper, and brush with Balsamic. 
  6. Top with your chicken, tomatoes, and cheese.  Sprinkle with basil.  
  7. Cover with your second Parmesan Folio/tortilla/wrap/etc. and place in the oven until the cheese has melted.  
  8. Remove from the oven, let cool, cut into desired pieces.  
  9. Serve and enjoy!

Scallops with Cauliflower, Raisins, and Pine Nuts

Ingredients:

  • 1 ½ lbs. Scallops 
  • ½ c. Golden Raisins
  • ¼ c. Pine Nuts
  • ¼ c. Parsley (chopped)
  • 3 tbsp. Olive Oil
  • ½ stick butter
  • 4 c. Cauliflower (cut into small florets)
  • 3 tbsp. Sherry Vinegar
  • Kosher Salt
  • Ground Pepper

Directions:

  1. Add olive oil to a large cast iron skillet or frying pan and preheat over a medium-high heat. 
  2. Dry the scallops by patting with a paper towel to remove excess moisture. 
  3. Season the scallops with salt and pepper. 
  4. Place the scallops in the pan and allow to cook until they begin to lightly brown on the bottom (about 3 minutes).  
  5. Once the bottom of the scallops begins to the brown, flip and cook on the reverse side until they lightly brown (about 3 minutes).
  6. Add the butter to the pan.  Once the butter melts, baste the scallops with the butter. 
  7. Add the raisins, pine nuts, and cauliflower to the pan, and allow to cook until the cauliflower begins to brown (about 2 minutes).  
  8. Remove from the heat and let cool for a few minutes to bring the temperature down.  
  9. Top with chopped parsley.  
  10. Serve and enjoy.  
Scallops with Cauliflower, Raisins, and Pine Nuts

Pork with Scallions and Broccoli

Ingredients:

  • 1 lb. pork loin or boneless pork chops
  • 4 tbsp. gluten-free soy sauce
  • 1 tsp. sugar
  • 1 tsp. cornstarch
  • 4 tbsp. canola oil
  • 5 cloves garlic (minced)
  • 10 scallions/green onions (sliced into 1 inch pieces)
  • 1/2 tsp. sesame oil 
  • 1/4 c. chicken broth (optional)
  • 3 c. broccoli 
  • 1/4 c. Bell Pepper (chopped)

Directions:

  1. Prep the pork by cutting the pork into strips that are about 1 ½ inches in length, and ¼ thick.  
  2. In a bowl, combine the soy sauce, sesame oil, sugar, and cornstarch, and whisk so that the mixture is fully combined.  Add the pork pieces and , red peppers, scallions into the bowl and toss so that the pork is fully coated.  Set aside for at least 10 minutes to marinade.  If you plan on marinating for an extended period of time, cover and place in the refrigerator so that the pork doesn’t spoil.  
  3. Using either a wok or a frying pan, add a little bit of canola oil and saute the broccoli for a few minutes until it begins to crisp.  Set aside.  
  4. Using a wok or a large frying pan, heat the canola oil on high heat.  Once the oil is hot, add the garlic and saute for 30 seconds-1 minute.  
  5. Add the pork and extra marinade to the garlic and oil and stir fry until the pork changes color and cooks all the way through (about 5 minutes in a wok).  
  6. If you prefer a saucier dish, add the chicken broth.  If you are happy with the sauciness of the dish, skip this step.  
  7. When the pork is cooked, either add the broccoli and stir fry to mix all together, or plate the pork and top/garnish with the broccoli.  
  8. Serve and enjoy. 
Pork with Scallions and Broccoli

Gluten-Free Sage and Mushroom Pasta

With everything going on, my household recently made the switch to grocery delivery services.  While this has been amazing, and the quality of food we’ve been getting has been great, it’s not a perfect system.  After placing an order containing fresh dill, we accidentally received sage in its place.  No big deal.  When talking to my brother, Andrew, he suggested making this sage and mushroom pasta.  At the time, he didn’t know I had accidentally received sage that day, so the coincidence was too much to ignore.  I am so glad I listened to his suggestion, because this dish was amazing!  Give my brother’s recipe a try and let me know what you think.  

-The Gluten-Free Gal’s Guide

Ingredients:

  • 12oz. of Gluten Free Fusilli (I used Bionaturae 100% Organic Gluten Free Fusilli)
  • 5 tbsp. Butter
  • 8 oz. Mushrooms (sliced)
  • ½ bunch Fresh Sage (chopped)
  • ½ c. Parmesan Cheese

Directions:

  1. Cook your pasta following the instructions on the package
  2. Melt a 1 tbsp. of butter in a pan. 
  3. Add the sage and mushrooms to the butter
  4. When the mushrooms are cooked, add half a cup of pasta water and 4 tbsp. butter.  
  5. Reduce until thickened. 
  6. Add parmesan cheese and pasta.  Toss until the pasta is coated.  
  7. Serve and enjoy!
The Gluten-Free Gal’s Guide: Gluten-Free Sage and Mushroom Pasta