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

Gluten-Free Trifle

Several years ago, my family and I made a discovery.  We love trifle!  I believe my mom first made one for a family July 4th celebration.  She was looking for a delicious dessert that had a summer feel, and was also red, white, and blue.  The result was a strawberry and blueberry trifle that was AMAZING!   The trifle was so good, it started making regular weekend appearances, and was not limited to red, white, and blue holidays.  Unfortunately, the original version had a very gluten-full angel food cake component, meaning the trifle had made fewer and fewer appearances over the years in a life post gluten.  However, for a recent celebration, my mom decided to bring the trifle back, substituting her angel food cake recipe with a gluten-free version she found on the internet.  The recipe featured below is a combination of my mom’s trifle recipe and the Perfect Gluten-Free Angel Food Cake recipe from www.meaninfuleats.com. This gluten-free version is just as amazing as the original! Give it a try and let me know what you think.

-The Gluten-Free Gal’s Guide

Ingredients:

For the Cake-

  • 1 1/2 c. Egg Whites (10-11 large eggs)
  • 3/4 c. Gluten Free Flour (I use Bob’s Redmill 1 to 1)
  • 1/4 c. Cornstarch
  • 3/4 c. Powdered Sugar
  • 3/4 c and 2 tbsp. Granulated Sugar
  • 1/4 tsp. Salt
  • 1 1/2 tsp. Cream of Tartar
  • 1 tsp. Vanilla Extract
  • 1/4 tsp. Almond Extract

For the Layers/Filling-

  • 8 oz. Cream Cheese
  • 2/3 c. Granulated Sugar
  • 2 c. Heavy Cream
  • 2 pints Blueberries
  • 2 pints Strawberries

Directions:

  1. Separate the egg whites and allow them to sit at room temperature for at least 30 minutes.
  2. Preheat the oven to 350 degrees Fahrenheit.
  3. In a food processor, process the gluten free flour and the powdered sugar until smooth, and set aside.
  4. Process the granulated sugar to make it finer,  but not powdered.  (5-7 pulses)
  5. Using a mixer, beat the egg whites on high until they start to foam.
  6. Add the salt and the cream of tartar to the egg whites and continue mixing until blended.
  7. Add the Vanilla Extract and the Almond Exract to the egg white mixture, and continue mixing, whipping the egg white mixture at a high speed.
  8. Slowly add the granulated sugar to the egg white mixture, whipping the mixture as you add the sugar.  Continue whipping until stiff peaks form.
  9. Remove from the mixer, and using a spatula, slowly fold in the dry ingredients (gluten free flour and powdered sugar mixture and cornstarch). Make sure to add the dry ingredients slowly so you don’t break the egg whites.
  10. Add the batter to an untreated tube pan.
  11. Bake at 350 degrees for 35-40 minutes until lightly golden.
  12. Immediately after removing the pan from the oven, run a knife along the edges of the pan and invert the pan onto a cooling rack.
  13. When the cake has cooled, cut it into small (about 1 inch) cubes.
  14. In a mixer beat the cream cheese with 2/3 cups granulated sugar until smooth and light.
  15. Select a serving bowl and add a layer of cake cubes to the bottom. Sprinkle a layer of blueberries on-top of the cake cubes. Add a layer of cream cheese mixture to cover the blueberries. Top with a layer of strawberries, and repeat the process until you have used all of your cake, berries, and cream cheese mixture. The number of layers will differ depending on the size of your serving bowl.
The Gluten-Free Gal’s Guide’s Trifle

Aunt Pearl’s Mushroom Potato Soup

While practicing social distancing, all I’ve been craving is comfort food, and what’s more comforting than a bowl of a hearty soup.  This Mushroom Potato Soup is my Great Aunt Pearl’s recipe and has been one of my favorites for years.  While I’ve modified it slightly to be gluten-free (the original calls for some flour for thickening) it is still a delicious treat.  I hope you enjoy this family recipe.  

-The Gluten-Free Gal’s Guide

Ingredients:

  • 5 tbsp. Butter
  • 2 Leeks (finely chopped)
  • 2-4 Large Carrots (chopped)
  • 6 c. Chicken Broth
  • 1 c. Cream or Half and Half (for a lighter version)
  • 1 tbsp. dill (chopped)
  • 1 Bay Leaf
  • 5 c. Potatoes (diced)
  • 1 lb. Fresh Mushrooms (sliced) 
  • Salt
  • pepper

Directions:

  1. Prep the vegetables: finely chop the leeks, chop the carrots, chop the dill, dice the potatoes, and slice the mushrooms.  
  2. In a large pot, add 3 tbsp. butter, leeks, and carrots.  Sauté until the leeks and carrots are soft.  
  3. Add the chicken broth, dill, potatoes, and salt and pepper (to preference).  Bring to a boil.  
  4. Reduce the heat and allow to simmer for 30 minutes.  
  5. In a frying pan, use the remaining butter to sauté the mushrooms.  
  6. Add the mushrooms, bay leaf and cream to the soup, stir until fully mixed, and allow to simmer for 15 minutes.  
  7. Allow to cool, serve, and enjoy!
Aunt Pearl’s Mushroom Potato Soup

Rosemary Shrimp with Zucchini

This dish is one of my favorite things to make!  The preparation is so easy, and the flavor is wonderful!  I can’t count the amount of times I haven’t planned something for dinner and wind up making this recipe.  Let me know what you think.  

-The Gluten-Free Gal’s Guide

Ingredients:

  • 1 lb. Uncooked Medium Shrimp
  • 1 c. Zucchini (chopped)
  • 1 tsp. Garlic (minced)
  • ½ Lemon
  • ¼ c. White Wine
  • 2 tsp. Fresh Rosemary 
  • Salt
  • Pepper
  • Oil

Directions:

  1. Prepare the Shrimp- If not already done, deshell and devein your shrimp. 
  2. Coat a frying pan with oil, and place over medium heat.  
  3. Add the garlic to the oil.  
  4. Once hot, salt and pepper the shrimp to preference, and add to the frying pan.  
  5. Cook the shrimp on each side until pink. 
  6. Juice the lemon over the shrimp
  7. Add the zucchini to the pan
  8. Add the wine and rosemary and allow everything to cook until the wine reduces by about half. 
  9. Plate with your favorite side (pictured with Chickpea Pasta) or on its own. 
  10. Serve, and enjoy! 
Rosemary Shrimp with Zucchini
Rosemary Shrimp with Zucchini
Gluten-Free Pancakes with Caramelized Bananas and Nutella Sauce

Gluten-Free Pancakes with Caramelized Bananas and Nutella Sauce

For me, Sunday brunch is all about one thing, indulgence.  I love King Arthur Flour Gluten Free Pancake Mix, and the pancakes are delicious on their own.  However, to celebrate a long weekend, I decided to really go all out, and top my pancakes with caramelized bananas and a Nutella sauce.  All I can say is…wow!  Let me know what you think and what your favorite pancake toppings are.  

-The Gluten-Free Gals Guide

Ingredients:

  • Gluten Free Pancake Mix (I used King Arthur Flour)
  • Banana (I used about 3/4 -1 banana per stack of 3 pancakes)
  • 1 tbsp. butter per banana 
  • 3 tbsp. Nutella per 6 pancakes 
  • 1 tbsp. Coconut Milk per 6 pancakes (you can use any type of milk) 

Directions:

  1. Cook the pancakes according to the directions on your mix and keep warm until ready to plate. 
  2. Peel and slice your banana(s) 
  3. Melt the butter in a frying pan and add the bananas.  Once the bananas begin to brown, flip, and cook until browned on both sides.  Remove from the heat and set aside.  
  4. Combine the Nutella and Coconut Milk.  Stir till smooth 
  5. Stack your pancakes.  Top a pancake with a single layer of bananas and a small scoop of Nutella sauce.  Add another pancake on top, and repeat till you have a stack of 3 pancakes.  
  6. Finish with a generous helping of Nutella sauce.  
  7. Serve and enjoy! 
Gluten-Free Pancakes with Caramelized Bananas and Nutella Sauce
Gluten-Free Pancakes with Caramelized Bananas and Nutella Sauce

Bacon Cheddar Potato Skins

For some, Super Bowl Sunday is all about football.  For others, the commercials are what it’s all about.  Both of these are great, but for me, it’s all about the food!  If you didn’t already know, I love food and jump at the chance to make a gluten-free treat. When my friend asked me to make potato skins for this year’s Super Bowl party I couldn’t resist.  Not only are they super easy to make and naturally gluten-free, they are delicious.  Check out this easy recipe for my favorite potato skins and let me know what you think. 

-The Gluten-Free Gal’s Guide

Ingredients:

*I did not include quantities for this recipe because it’s really based on personal preference*

  • Russet Potatoes 
  • Cheddar Cheese (shredded) 
  • Bacon (crumbled)
  • Sour Cream
  • Chives (chopped)

Directions:

  1. Microwave the potatoes for 6 minutes.  (Yes, this is a cheat/trick, but it saves so much time!)
  2. Cut the potatoes in half lengthwise. 
  3. Scoop out the middle of the potato (you can save the insides to make a great mashed potato!)
  4. Place the scooped potatoes on a baking sheet lined with aluminum foil.  
  5. Cook the bacon and crumble into small pieces. 
  6. Sprinkle the desired amount of bacon onto each potato skin. 
  7. Sprinkle the desired amount of cheddar cheese onto each potato skin.  
  8. Set your broiler and place the potato skins under the broiler until the skins crisp and the cheese is melted and browning.  (If you do not have a broiler, set the oven to 400 degrees Fahrenheit and bake until desired result)
  9. Remove the potatoes from the broiler and let cool.  
  10. Top with a scoop of sour cream and sprinkle with chives. 
  11. Serve and enjoy!
Bacon Cheddar Potato Skins

Sunflower-Cranberry Rice Cakes

I was starving at work and didn’t have any “lunch food” on hand. I did have a ton of snack items, and this is what I came up with. While it might seem a bit odd to some, it was so good that I continued with this combination until I ran out of “ingredients”. I was really torn between including this one under recipes or products. Yes, it is a combination of ingredients, but it’s so simple and really just relies on high-quality, tasty components. Let me know what you think, and what your favorite rice cake-based snacks are.

-The Gluten-Free Gal’s Guid

Ingredients:

  • Rice Cakes (I used Lundberg Brown Rice Rice Cakes)
  • Sunflower Seed Spread (I used Trader Joe’s)
  • Dried Cranberries (I used Trader Joe’s)

Directions:

  1. Spread a thick layer of Sunflower Seed butter onto a rice cake.
  2. Top with dried cranberries.
  3. Serve and enjoy!
The Gluten-Free Gal’s Guide Sunflower-Cranberry Rice Cakes

Baked Brussels Sprouts with Bacon and Pomegranate

I was asked to bring a vegetable side for a holiday dinner and the first thing that came to mind was Brussels sprouts.  While I’ve made roasted Brussels Sprouts before, I wanted to put a new spin on one of my favorites.  I definitely wanted to include bacon (everything is better with bacon!), but wasn’t sure what else I could use to make this dish extra special.  Then it came to me, Pomegranate seeds.   The result was a delicious side dish I will definitely be making again.  Give it a try, and let me know what you think. 

-The Gluten-Free Gals Guide

Ingredients:

  • 2lbs. Fresh Brussels Sprouts
  • 6-8 slice of Thick Cut Bacon
  • 8oz. Pomegranate Arils
  • 4tbs. Olive Oil
  • Salt
  • Pepper

Directions:

  1. Cook the Bacon according to the packaging.  I chose to bake the bacon in the oven
    • Pre-heat the oven to 400 degrees Fahrenheit
    • Line a baking sheet with parchment paper
    • Lay the bacon on the baking sheet
    • Bake in the oven for 10-15 minutes until browned and crisped along the edges
    • Remove from the grease and set aside for later
  2. Prep the Brussels Sprouts. 
    • Cut off the stems
    • Remove any dark leaves
    • Cut in half
  3. Pre-heat the oven to 400 degrees Fahrenheit
  4. Add the halved Brussels sprouts to a large bowl.  Add the oil and salt and pepper to preference.  Mix around until the Brussels sprouts are fully coated. 
  5. Line a baking sheet with parchment paper, and spread the Brussels sprouts so that they are a single layer (you may need more than one baking sheet).
  6. Place the Brussels sprouts into the oven and bake for 40 minutes (until they brown and begin to crisp).
  7. Cut the cooked bacon into small pieces.
  8. Place the cooked Brussels sprouts into a large bowl.  Add the cut bacon and Pomegranate Arils.  Stir so they are fully combined.
  9. Serve and enjoy!
Baked Brussels Sprouts with Bacon and Pomegranate

Baked Brie and Cranberry Pastries (Hors D’Oeuvres)

I was looking for a simple gluten free hors d’oeuvres to bring to a party I was attending, and I was in a time crunch.  I wanted to bring something that would impress my friends, but also didn’t have all day to cook.  I ran to store, and spotted Schar’s Gluten Free Puff Pastry Dough.  From there I was inspired to make this super simple and super delicious treat!  Let me know what you think. 

-The Gluten-Free Gal’s Guide

Ingredients:

  • 1 package Schar Gluten-Free Puff Pastry Dough
  • 1 can Whole Berry Cranberry Sauce (you will have quite a bit left over, but this was the smallest quantity I had access to)
  • ¼ lb.. – ½ lb. Brie Cheese Wedge
  • 2 Eggs

Directions:

  1. Defrost the frozen Puff Pastry.  This can be done by either sitting it out and allowing it to thaw or by placing the dough in the microwave.  Make sure you follow the specific instructions on the packaging for defrosting using your method of choice. 
  2. Preheat your oven to 400 degrees Fahrenheit.
  3. Roll out the puff pastry dough, and cut into even squares.  I cut each sheet into 12 squares. 
  4. Place ½ teaspoon Cranberry Sauce into the center of each cut square. 
  5. Cut the Brie Cheese into small cubes, about ½ inch. 
  6. Place a Brie Cheese cube on top of the Cranberry Sauce. 
  7. Fold the corners of each square of puff pastry up and pinch together.
  8. Line a baking sheet with parchment paper, and place the folded up pastry bites on the baking sheet.  Leave about 1 inch of space between each one. 
  9. Crack the eggs into a bowl and whisk. 
  10. Using a pastry brush, brush a light layer of egg over the pastries. 
  11. Bake for 10-12 minutes, until golden brown. 
  12. Remove from the oven and let cool. 
  13. Serve and enjoy!
Baked Brie with Cranberry Pastries

Gluten-Free Hot Chocolate Cookies

One of my amazing friends hosts a holiday cookie party, and I was looking for inspiration.  I turned to my favorite source, Pinterest, and began searching for holiday cookie recipes.  That’s where I found the winner, Hot Chocolate Cookies!  Unfortunately, the recipes I found were fully gluten-full.  So I turned to some of my favorite cookie recipes for inspiration and made some modifications until I landed on this version of Gluten-Free Hot Chocolate Cookies.  I’m not going to lie, I definitely overcooked the first batch, but the flavor was what I was looing for.  So I went back to the kitchen, tried again, and when baked the right amount, they were perfect!  Give this recipe a try, and let me know what you think. 

-The Gluten-Free Gal’s Guide

Ingredients:

  • 2 ¼ cups Gluten-Free Flour (I used Bob’s Redmill One-to-One)
  • 1 tsp. Baking Soda
  • 1 tsp. Salt
  • 1 c. Butter- softened
  • ¾ c. Sugar
  • ½ c. Brown Sugar- firmly packed
  • 1 tsp. Vanilla Extract
  • 3 Large Eggs
  • 2 c. Chocolate Chips
  • 2 c. Gluten-Free Hot Chocolate Mix
  • 2 ¼ c. Mini Marshmallows

Directions:

  1. Freeze the marshmallows.  This is important so that they don’t melt while baking your cookies. 
  2. Preheat the oven to 375 degrees Fahrenheit. 
  3. Add the softened butter into your mixing bowl and beat until creamy.  Add the sugar, brown sugar, and vanilla extract.  Mix at a high speed until creamy and combined. 
  4. Add 2 eggs, and beat after adding each egg. 
  5. Slowly add the flour to the bowl, and mix.  Make sure you start mixing slowly so the flour doesn’t fly everywhere. 
  6. Add the baking soda and salt, and mix until fully combined. 
  7. Add the gluten-free hot chocolate mix and additional egg.  Mix so that they are fully combined. 
  8. Add the chocolate chips and frozen mini marshmallows.  Stir by hand so that they are distributed throughout the batter. 
  9. Line your baking sheets with parchment paper. 
  10. Using a tablespoon, spoon the batter out onto the cookie sheets leaving room for the cookies to expand when they bake. 
  11. Place in the oven and bake for 10 minutes. 
  12. Remove and let cool. 
  13. Serve and enjoy!
Gluten-Free Hot Chocolate Cookies