This is going to be a quick one. I didn’t want to leave you hanging a second week, especially since I’m going to be travelling next week and there probably won’t be any recipes.
I asked earlier in the summer for gluten free recipe ideas. There was lots of input, as always you guys rock. One thing I noticed about recipes for bread substitutes the ingredient list is daunting. I thought mixes might be a better route for these items. I wanted to test out some mixes for pizza crust, rolls and bread, but I just haven’t found the time.
If you’ve had success with mixes and would like to recommend some, let us know in the comments. I could use some direction and I’m probably not the only one. Share any other gluten free recipes I may have missed in the first go round. And of course talk about any other recipes you’d like to share.
First up, the links that came from various commenters:
Chewy Gluten Free Chocolate Chip Cookies from Alton Brown, here.
Almond Butter Blondies, from Eat Well, here.
Too easy to believe, Chocolate-Walnut Cookies, recipe here.
Then there is my favorite gluten free cake recipe. I love this cake because not only is it gluten free, but you can change up the ingredients to a variety of fruits including cranberry, clementine oranges, and of course chocolate and mocha
And if I had to pick a blog, I like Gluten Free Girl, because she emphasizes foods that are naturally gluten free as a place to start, click here to see her journey and great recipes.
I am not gluten sensitive, but years ago realized that wheat flour, among other things, exacerbated my joint pain, so I cut way back. When my friend LFern went gluten free, she recommended a brown rice pasta that I love. It has great flavor and excellent texture, I’ve used it for all kinds of things, including tonight’s featured recipe, I rarely recommend specific products, but this is my exception, it’s Tinkyada Rice Pasta, link here to products, pricey, but worth it.
So that’s a start. I’m sure you have many more I haven’t even thought of and I look forward to hearing about them.
Tonight’s featured recipe I’ve posted before, but not with the gluten free alternative. I wanted to use it tonight because I wanted to show gluten free doesn’t mean it can’t be yummy.
Gluten Free Spinach Lasagna
- 3-15 oz cans tomato sauce
- 2-6 oz cans tomato paste
- 14 oz can diced tomatoes
- 2 tsp oregano, crushed
- 2 tsp basil, crushed
- 2 tsp crushed garlic
- 1 medium carrot, peeled & finely grated
- pinch of sugar (reduces acidity of the tomatoes)
- Optional: ½ lb ground beef and ½ spicy Italian sausage, browned
Add all ingredients to saucepan on medium-high, stirring constantly until it begins to boil lightly. Turn to low and let simmer while you prepare the remaining ingredients.
- 1 pkg Tinkyada or other gluten free lasagna noodles (16 oz)* – boiled and cooled.
- 16 oz ricotta cheese
- 8 oz package frozen spinach, thawed or 8 oz fresh, washed and dried
- 1 egg
- 12 oz sliced mozzarella cheese
- ½ cup parmesan cheese
13×9 baking dish (I prefer glass), lightly oiled
*I’ve boiled these and also baked them dry. I prefer the dry method, you’ll need to increase baking time by 30 minutes or until the noodles are cooked through.
To prepare: Mix ricotta, spinach and egg until well blended. Ladle a layer of sauce on the bottom of the baking dish. Cover in a single layer of noodles. Ladle sauce over noodles. Spoon ½ of the ricotta mixture evenly (if you place large dollops evenly like putting cookie dough on a baking sheet, fairly close together, it will spread as it cooks, no need to smooth it). Layer 1/3 of the mozzarella over the ricotta. Repeat: noodles, sauce, ricotta, mozzarella, noodles. On top of the last layer of noodles, add remaining sauce, mozzarella and Parmesan cheese.
Bake at 350 degrees for 45 minutes, uncovered – I like to place the baking dish on a baking sheet to catch any spills as it bubbles. Place knife through the center, if it comes out heated through, remove and let stand for 10 minutes before cutting and serving. If it needs more cooking time, you can cover with foil to keep the cheese from burning and cook 10 more minutes. Let stand uncovered before serving.
Okay, this was all done on the fly, so if I missed something or messed something up, let me know, I’ll fix. – TaMara