Gluten Free Red Velvet Cake

My wife never tried red velvet cake before she had to start eating gluten free. She found a recipe online and decided to bake this cake for Christmas as at our house. I was really impressed with how moist and flavorful the cake was. Our guests were surprised it was gluten free.

Ingredients:

• 1 and 3/4 cup vegetable oil
• 1 and 1/2 cup sugar
• 2 eggs (beaten)
• 2 1/2 cups gf flour blend
• 1 tsp baking soda
• 1 tsp xantham gum
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 tsp vanilla
• 1 bottle (oz) red food coloring
• 1 tbsp cocoa

Preparation:

Preheat oven to 350.

Mix oil & sugar in a mixer, then add eggs one at a time after first beating them. Sift all dry ingredients together in a large bowl. Add flour to the mixer in parts, alternating the flour with the buttermilk. She did this about 4 times but you could probably get away with 3 since you need to begin and end with the flour. In a seperate bowl, mix the vanilla, food coloring and cocoa then add to the mixer. After mixing well, pour the mix into two round 8 inch cake pans (lightly spray with oil first). Bake 25-3o minutes or until a toothpick comes out pretty clean. Wait until cooled to frost. You can make your own cream cheese frosting, but she used Duncan Hines frosting and it was very good.

Beef Braciole

Ingredients

• 12 pieces of braciole meat (pounded thin)
• 1/4 lb of prosciutto (sliced thin)
• 3 hardboiled eggs (chopped)
• 3 cloves of garlic (minced)
• 1/2 onion (chopped finely)
• 1/4 cup peccorino romano (finely cubed)
• 1 handful fresh basil (chopped)
• 1/2 cup pignoli nuts
• 1 cup gluten free breadcrumbs
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup olive oil

Sauce Ingredients

• 2 28oz cans diced tomatoes
• 2 8oz cans tomato sauce
• 1 large onion (chopped)
• 5 cloves garlic
• Handful of fresh basil (chopped)
• 1 tsp Salt
• 2 tbsp olive oil
• Pepper to taste

Preparation

Begin preparing the sauce in a large dutch oven by heating 2 tablespoons of olive oil and sauteeing the onions in it. Once soft, add tomatoes, tomato sauce, the garlic (cut into 2 pieces), salt and pepper. After ten minutes add chopped basil. Leave simmering on stove while you prepare the stuffing.

To prepare Braciole stuffing, first lightly sautee the onions with the garlic. In a large bowl you can then combine the satueed onions with the chopped eggs, gf breadcrumbs, pignoli nuts, cubed pecorino romano, chopped basil, salt and pepper. Add olive oil until moist, do not oversaturate. Then take 1 piece of Braiciole meat, add 1 slice of the prosciutto on top, and a heaping tablespoon of stuffing in the middle and roll. Tie with butchers twine and repeat process on remaining pieces of meat. Once all meat is tied, brown on all sides evenly in a few tablespoons of olive oil in a frying pan. Submerge browned bragiole in sauce and cook for 1 and half to 2 hours.

White Bean & Sausage Soup

Ingredients

• 2 tablespoons olive oil
• 1 1/2 pounds sweet or hot Italian sausage meat
• 2 ounces diced prosciutto or bacon
• 2 medium onions, diced
• 2 - 3 medium carrots, peeled and diced
• 2 - 3 celery stalks, split and diced
• 3 cloves of garlic chopped medium fine
  
• 1 teaspoon dried thyme leaves
• 1/4 teaspoon hot pepper flakes (optional)
• 1/2 teaspoon fresh ground black pepper
• 4 to 6 cups chicken broth
  

Gluten Free Recommendation: Always check chicken stock for added wheat gluten. Two known brands that are gluten free are Imagine Organic Free Range Chicken Broth and Kitchen Basics Chicken Stock.

Preparation

Heat oil in a large, dutch over over medium-high heat. When pan is hot, add sausage meat; break up with into medium size chunks, cook until well-browned, about 5 minutes. Remove from pan and pour off all but tablespoon of drippings. Add bacon or prosciutto to pot and render for 2 to 3 minutes. Add onions, carrots, celery, garlic and thyme to the pot; cook, stirring often, until well browned, 8 to 10 minutes. In a small bowl, mash one can of beans with a potato masher into a chunky puree. Add broth, whole and mashed beans, and sausage; cover and bring to a simmer. Reduce heat to medium-low; simmer, partially covered, to blend flavors, 20 minutes. Let rest 10 minutes and serve.

Raspberry Dijon Glazed Pork Chops

Ingredients

• 4 center cut 3/4"-1" thick pork chops
• 2 tablespoons butter
  
• 1/4 cup seedless raspberry jam
  
• 2 tablespoons Dijon mustard
  
• 1 tablespoon balsamic vinegar
  
• 1/2 teaspoon dried thyme leaves
  
• salt and pepper to taste
  

Preparation

In large skillet melt 1 tablespoon butter over medium-high heat, salt and pepper both sides of pork chops and begin to brown in pan. Cook 7 to 9 minutes per side or until cooked through. Meanwhile in small sauce pan combine additional tablespoon of butter, jam, mustard, vinegar and thyme. Cook over medium low heat for approximately 5 minutes or until sauce forms think glaze. Spoon glaze over browned pork chops and serve.

Pork Chops with Apples Rasins Compote

Ingredients

• 4 center cut 3/4"-1" thick pork chops
• 3 apples (Fuji, Gala, golden delicious) peeled and cubed
• 1 large onion diced
• 2 cups apple cider
• 1 cup white wine
• 1/2 cup raisins
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon rosemary
• 2 tablespoons butter
• salt and pepper to taste
  

Preparation

Preheat oven to 350 degrees. Heat a medium size oven proof pan that has a tight fitting lid. Add 1 tablespoon of butter, salt and pepper pork chops and start to brown in pan. Turn once browning other side of pork chops, then remove from pan and set aside. Add additional tablespoon of butter to pan and begin to saute onions. Once onions have begun to soften add apples to pan and continue to cook for 2-3 minutes. Add raisins, apple cider, wine, rosemary and sage and bring to a boil. Lower heat and simmer for 2-3 minutes allowing alcohol from wine to dissipate. Return pork chops to pan covering them with liquid and apple mixture, cover pan with lid and place in oven. Bake in oven for 45 minutes to an hour. As long as the pork chops remain submerged in liquid the longer this cooks the more flavorful and tender the pork chops become.

Dijon Rosemary Crusted Leg Of Lamb

Ingredients

• 1/4 cup honey
• 2 tablespoons prepared Dijon-style mustard
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon freshly ground black pepper
• 1 teaspoon lemon juice
• 4 cloves garlic
• 5 pounds whole leg of lamb
• 1 teaspoon coarse sea salt
• 2 beef bullion cubes
  

Preparation
In a blender or food processor, combine the honey, mustard, rosemary, ground black pepper, lemon juice and garlic. Blend until it forms thick paste and apply to the lamb. Place in large zip lock bag and marinate in the refrigerator overnight. Preheat oven to 450 degrees F. Place lamb on a rack in a roasting pan and sprinkle with salt to taste. Add 2-3 cups of water and 2 beef bullion cubes to bottom of roasting pan. Bake at 450 degrees F for 20 minutes, then reduce heat to 400 degrees F and roast for 60 to 70 more minutes for medium rare. The internal temperature should be at least 145 degrees F when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving. Serve with roasted potatoes and sauteed string beans.

Moussaka

While time consuming, this recipe is definitely worth the wait and work for fans of this dish. Several of the steps can be prepared ahead of time and then stored until it's time to assemble the final dish.

Ingredients

• 3-4 lbs of eggplant
• 2 lbs red skin potatoes, cooked and sliced
• 2 lbs ground lamb
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 28oz can of whole or diced tomatoes
• 1 6oz can of tomato paste
• 2 teaspoons of cinnamon
  
• 1 teaspoon of nutmeg
• 1/2 teaspoon of allspice
• 2 teaspoons salt
• 1 teaspoon ground black pepper

• 3 tablespoons of butter
• 3 tablespoons gluten free flour
• 4 cups milk
• 2 large eggs, scrambled
  
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground black pepper
  
• 1/4 cup grated pecorino romano
  

Preparation

To prepare the meat sauce start by heating 2 tablespoons of oil in a medium size pot. Brown ground lamb in pot breaking into small pieces with back of spoon. Once completely browned remove meat from pot and drain excess fat. Add onions to pot and saute until they begin to become transparent, add garlic and cook and additional two minutes. Return meat to pot and add tomatoes, tomato paste, cinnamon, nutmeg, allspice, salt and pepper, stirring to combine. Cook until sauce begins to thicken and remove from heat.

To prepare eggplant, slice lengthwise into thick 1/4 inch slices. Sprinkle slices liberally with salt and lay in colander, overlapping. Cover with paper towels and plastic wrap and weigh down with books or other heavy item. Allow eggplant to drain for 20-30 minutes. Preheat broiler. Remove eggplant from colander and pat slices dry with paper towels to remove excess water and salt. Brush slices with olive oil and lay on cookie sheet. Broil in batches for approximately 3 minutes per side. Once all eggplant has been broiled set aside until final assembly.

To prepare bechamel sauce, begin by melting butter in medium size pot. Once butter is completely melted whisk in flour one tablespoon at a time, cooking to form rue. Slowly whisk in milk until combined with rue. Rapidly whisk in one egg at a time, making sure eggs don't cook but blend with mixture. Add nutmeg and pepper, stir, remove from heat and whisk in cheese.

For the final preparation, preheat oven to 350 degrees. Start assembly by spooning some of the meat sauce into a 9 x 13 x 3 inch casserole dish. (I use the Mario Batali 13-in. Italian Kitchen Lasagna Pan with excellent results) Lay eggplant over meat sauce until bottom of pan is completely covered. Follow by a layer of sliced potatoes, then followed buy another layer of meat sauce. Repeat eggplant, potato, sauce and finishing with last layer of eggplant. Pour bechamel sauce over top layer of eggplant and back for 1 hour and until top firms and begins to brown. Cut into portions and serve with Greek salad for a great dinner.

Paella Valenciana

This recipe makes a mountain of paella, so invite your friends or family over and enjoy this delicious dish together. This recipe is also very customizable, add muscles, squid or lobster for an even more delectable dish.

Ingredients

• 2 lbs boneless chicken thighs
• 1 lb Spanish chorizo, casings removed and sliced
• 1 lb small shrimp, shelled and cleaned
• 1 lb baby sea scallops
• 1 can whole baby clams
• 2 red peppers, cut into strips
• 1 large onion, chopped
• 4 cloves of garlic, minced
• 3 cups chicken broth
• 1 cup white wine
• 3-4 tbs of olive oil
  
• 1 16oz package of Spanish style yellow rice

Gluten Free Recommendation: Always check chicken stock for added wheat gluten. Two known brands that are gluten free are Imagine Organic Free Range Chicken Broth and Kitchen Basics Chicken Stock.

Preparation

Start by seasoning chicken thighs with salt, pepper and granulated garlic. Heat 2 tablespoons of oil in a large pan that has a cover (I use the Calphalon One 7-qt Infused Anodized Sauteuse Pan with great results). Cook chicken through and until browned evenly on both sides. Remove from pan and let cool. Add additional oil to pan if necessary and add onions and peppers. Saute vegetables for 5-7 minutes, add garlic and continue to cook for another 2-3 minutes. While vegetables cook shred chicken thighs into large chunks and set aside. Once vegetables have begun to soften return chicken to pan, add chorizo, rice, chicken broth and wine. Bring liquid to a boil, reduce heat, cover and simmer for 15 minutes. Finally add shrimp, scallops and clams plus 1/2 cup of clam liquid. Cover and continue to cook until seafood is cooked through and rice has absorbed all of the liquid. Stir to combine all ingredients and serve.

Oatmeal Cranberry-Raisins Cookies

These soft, chewy cookies are packed with nuts and fruit, as well as a healthy serving of oats and believe it or not are completely gluten free.

Ingredients

• 1 cup (2 sticks) unsalted butter
• 1 3/4 cups brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground allspice
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract
• 2 large eggs
• 3 tablespoons maple syrup
• 1 cup dried cranberries, packed
• 1 cup raisins
• 1 cup chopped almonds
• 2 cups Authentic Foods Multi-Blend Gluten-Free Flour Mix
• 3 cups Cream Hill Estates Lara's Rolled Oats (gluten free)
  

Preparation

Preheat your oven to 350°F. Grease or line with parchment paper two baking sheets.

In a large mixing bowl or mixer, (I use my Kitchen Aid 6-quart stand mixer and it saves a lot of time and arm strength), combine the butter, sugar, baking powder, baking soda, spices, salt, and vanilla, beating until smooth. Add the eggs one at a time, beating well after each addition; then add the maple syrup. Mix in the fruit and nuts, then the flour. Finally add the oats, continue mixing until all ingredients are evenly distributed throughout the bowl.

Using about 3 tablespoons of cookie dough per will make approximately 3 ¼" cookies. Drop balls of dough onto the prepared sheets, leaving about 2" between them. Bake the cookies until they’re just barely set on top and beginning to brown–about 13 to 14 minutes. Remove them from the oven, and transfer them to a rack to cool.

Sausage, Kale and Potato Soup

This soup combines classic Italian ingredients to form a flavorful, rich and delicious soup that's perfect for a cold winter night.

Ingredients

• 1-1/2 lbs of Italian sausage meat
• 1 medium size onion, diced
• 1-2 slices of panchetta bacon, diced
  
• 2 teaspoons garlic, minced
• 6 cups chicken stock
• 3 cups potatoes, cubed
• 4 cups kale, rinsed and julienned
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon crushed red pepper
• 1 cup of cream

Gluten Free Recommendation: Always check chicken stock for added wheat gluten. Two known brands that are gluten free are Imagine Organic Free Range Chicken Broth and Kitchen Basics Chicken Stock.

Preparation
Heat a large dutch oven (I use my Le Creuset 7 1/4-Quart Round French Oven with great results), add sausage meat and break up into pieces with back of spoon or spatula. Brown sausage completely, remove from pot and pour off all but one teaspoon of drippings. Return pot to heat, add bacon and onion, saute for approximately 10 minutes or until onions start to become translucent. Add garlic, rosemary and crushed red pepper and continue to cook for additional minute. Add chicken stock and potatoes, bring to simmer and cook for 15-20 minutes. Finally return sausage meat to pot, add kale and cream and cook for additional 5-10 minutes. Enjoy!!

Carrot Bisque

Ingredients

• 3-4 Slices of bacon
• 1 large onion chopped
• 5 cloves garlic chopped
• 4 1/2-5 cups sliced carrots
• 1 can of white beans drained
• 2-1/2 cans chicken broth
• 1 cup heavy whipping cream
• 1 cup 2% milk
  
• 3/4 teaspoon ground ginger
• 3/4 teaspoon dried rosemary, crushed
• 1/8 teaspoon nutmeg
  
• 1 teaspoon salt
• 1/8 teaspoon pepper

Gluten Free Recommendations Always check chicken stock for added wheat gluten. Two known brands that are gluten free are Imagine Organic Free Range Chicken Broth and Kitchen Basics Chicken Stock.

Preparation

In a large Dutch oven, sauté bacon until crisp then add onion and cook until tender. Add carrots and garlic and cook for 5-10 minutes. Next add beans, broth, ginger, nutmeg, rosemary, salt and pepper. Cover and cook over medium heat for 30-45 minutes or until carrots become tender. Remove from heat and let cool for 15 minutes. Transfer to a blender or use immersion blender to process until smooth. Return all to the pan; stir in the cream and milk, season to taste and heat through.

Chicken Parmesan

I know this is a very simple recipe and one that everyone probably has in one form or another but though it would be helpful, especially to the gluten free.

Ingredients

• 8 chicken cutlets, thin cut or pounded to about 1/4 inch thick
• 1-2 cups flour
• 1-2 cups bread crumbs
• 2 eggs
• 1 tbs of grated Pecorino Romano
• 1 tsp of dried Italian parsley
• 1/2 tsp granulated garlic
  
• 1/2 tsp of dried oregano
  
• 1/2 tsp of dried basil
• salt and pepper
  
• olive oil
  

• Tomato sauce
• Mozzarella cheese
  

Gluten Free Recommendations Instead of regular flour I use Bob's Red Mill Organic Brown Rice Flour and the best gluten free bread crumbs I've used are Gillians Foods Plain Bread Crumbs.

Preparation

Combine bread crumbs, parsley, cheese, garlic, oregano, basil, salt and pepper in bowl until evenly mixed. Scramble eggs with tablespoon of water. Pat chicken cutlets with paper towel and dredge in flour. Dip dredged chicken into egg mixture. Coat chicken in bread crumb mixture until evenly coated. Once all chicken is coated heat large frying pan. Add olive oil to pan and allow to heat till very hot but not smoking. Place chicken in pan and fry till golden brown. Turn chicken to brown remaining side adding oil as needed. Once chicken is completely browned top with favorite tomato sauce and mozzarella cheese. Transfer to oven or broiled until cheese is melted. Serve with pasta and salad.

Chicken Scarpialo

Ingredients

• 2 chickens, skinned, cleaved into “chunks”
• 8 sweet sausages, cut each into 1/3’s
• 8 cloves garlic, crushed with garlic press
• 2 medium or 1 large onion, cut into chunks
• 1 bottle white wine (can use cooking wine, but better with “real’)
• Flour
• Olive oil
• Fresh black pepper and salt to taste

Gluten Free Recommendations
Instead of regular flour coat chicken in a 2 to 1 mixture of Bob's Red Mill Organic Brown Rice Flour and corn starch.

Preparation

Rinse chicken and pat dry. Put flour, salt and pepper in heavy plastic zip bag and toss chicken pieces until lightly coated. Heat oil in a large pan that has a cover (I use the Calphalon One 7-qt Infused Anodized Sauteuse Pan with great results). Once oil is hot add chicken and start to brown. Add sausage pieces and continue to brown meat on all sides. After 10-15 minutes of browning, add onions and garlic, cook until onions are translucent. Add salt, pepper and entire bottle of wine, stir. Cover and simmer for 35-45 minutes or until thickest pieces of chicken are cooked and tender. Server with pasta or rice to soak up the delicious sauce, enjoy.

Potato Gnocchi

Ingredients

• 2-3 Large Yukon Gold or Red Skin Potatoes
• 3/4 cup Bob's Red Mill potato flour
• 3/4 cup Arrowhead Mills white rice flour
• 1 teaspoon Bob's Red Mill xantham gum
• 1 large egg
• 1 large pinch of salt

Preparation

Wash and peel potatoes. Cook in boiling water till soft but not falling apart. Put through potato ricer or use Kitchen Aid stand mixer with dough hook to mash potatoes to a smooth consistency. Add egg, salt, xantham gum and half of both flours. Continue adding additional flour until dough forms and holds together. On lightly floured surface roll dough out into long half inch ropes. Cut ropes into halt to three quarter inch pieces. With back of fork gently roll gnocchi with tines of fork leaving slight impressions in gnocchi. Cook gnocchi in boiling salted water for 3-4 minutes or until gnocchi rise to surface of water. Top with favorite sauce and enjoy.

Sausage & Bean Soup

Ingredients

• 2 tablespoons olive oil
• 1 pound Italian sausages, castings removed
• 2 cups chopped onions
• 2 cups diced carrots
• 4-5 celery stalks chopped, leaves discarded
• 2 tablespoon chopped garlic
• 1 -1/2 teaspoon dried basil
• 1 -1/2 teaspoon dried rosemary
• 1/2 teaspoon dried crushed red pepper
• 1/2 teaspoon dried rubbed sage
• 5 cups canned chicken broth
• 1 14 1/2-to 16-ounce can diced tomatoes
• 1 6-ounce can of tomato paste
• 2 15- to 16-ounce can kidney beans, drained

Gluten Free Recommendations
Always check chicken stock for added wheat gluten. Two known brands that are gluten free are Imagine Organic Free Range Chicken Broth and Kitchen Basics Chicken Stock.

Click here for my recipe for Gluten Free Potato Gnocchi

Preparation

Heat oil in heavy large Dutch oven (I recommend the Le Creuset 7-1/2 Quart Round oven) over medium-high heat. Add sausages and saute until beginning to brown, breaking up with back of spoon, about 5 minutes. Add onions, carrots, celery, garlic, basil, rosemary, crushed red pepper and sage. Saute until vegetables begin to soften, about 10 minutes. Add broth, tomatoes with their juices, tomato paste and beans. Bring soup to boil. Reduce heat and simmer until vegetables are tender and flavors blend, about 20 minutes. Cook gnocchi in salted boiling water and add to soup during last 5 minutes of cooking.

So Good So Gluten Free

This blog has been created for two main reasons; to share what I believe to be delicious recipes with friends and family, and to help the non-gluten free cook for the gluten free in a way that will make everyone happy. I am not gluten free nor do I have Celiac disease, which is a medical condition that makes one intolerant to wheat gluten. Now that may sound like not such a big deal but wheat gluten in one form or another can be found in a huge portion of prepared foods, recipes and even ingredients.

A few years ago I met the woman that would soon turn out to be my wonderful wife. During our early days of dating I expressed to her my passion for food and cooking. It was at this point when she told me about her having Celiac disease and being gluten free. I initially was somewhat selfishly skeptical that our relationship would work because my love of pastas, breads, and the recipes I'd grown up eating. I assumed that cooking gluten free wouldn't possible taste as good. As my love for my wife grew I realized I would have to find a way to adapt the recipes I loved to a way we both could enjoy.

I have discovered that there are many easy gluten free substitutions and alternate products out there that allow me to make the recipes I want. I have now made things which she hasn't had in years and am her cooking hero (her words not mine). She's always telling people about the recipes I make and we realized there are probably a lot of people out there that don't know gluten free cooking could taste so good. I hope that this site will help the gluten free and the people who love them share great meals together. Enjoy!!