February 2020 - The Gluten-Free Gal's Guide

Gluten-Free Pancakes with Caramelized Bananas and Nutella Sauce

February 16, 2020/in Recipe /by gfggadmin

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:

Cook the pancakes according to the directions on your mix and keep warm until ready to plate.
Peel and slice your banana(s)
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.
Combine the Nutella and Coconut Milk. Stir till smooth
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.
Finish with a generous helping of Nutella sauce.
Serve and enjoy!

Bacon Cheddar Potato Skins

February 9, 2020/in Recipe /by gfggadmin

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:

Microwave the potatoes for 6 minutes. (Yes, this is a cheat/trick, but it saves so much time!)
Cut the potatoes in half lengthwise.
Scoop out the middle of the potato (you can save the insides to make a great mashed potato!)
Place the scooped potatoes on a baking sheet lined with aluminum foil.
Cook the bacon and crumble into small pieces.
Sprinkle the desired amount of bacon onto each potato skin.
Sprinkle the desired amount of cheddar cheese onto each potato skin.
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)
Remove the potatoes from the broiler and let cool.
Top with a scoop of sour cream and sprinkle with chives.
Serve and enjoy!

Sunflower-Cranberry Rice Cakes

February 2, 2020/in Recipe /by gfggadmin

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:

Spread a thick layer of Sunflower Seed butter onto a rice cake.
Top with dried cranberries.
Serve and enjoy!