Wednesday, December 29, 2010

GFCF Weekly Round-up: Spicy Sesame Dip

Perfect for entertaining (New Year's, anyone?), this Asian-inspired dip is spicy, tangy, naturally dairy free and absolutely delicious!

2 garlic cloves
2 teaspoons gluten free Dijon mustard
1/8 teaspoon ground cayenne pepper
1 teaspoon chili powder
1/2 cup cooled, brewed black tea
2 Tablespoons red wine vinegar
1-1/2 Tablespoons gluten free soy sauce (like Tamari)
1/2 cup tahini (sesame seed paste)
1 cup mayonnaise
Paprika for garnish

Place the garlic, mustard, cayenne pepper and chili powder in a food processor and process until the garlic is finely chopped. Add the cooled tea, red wine vinegar, gf soy sauce and tahini; process until incorporated. With the machine running add the mayonnaise and process until smooth. Transfer the dip to a serving bowl, cover and refrigerate for at least 2 hours or up to 2 days. Sprinkle paprika over the top and serve with fresh vegetables.

This dip is packed with flavor! It is great served with a variety of fresh vegetables or you can even mix it into cooled gluten free pasta for a nice lunch "salad".

Tuesday, December 28, 2010

Recipe of the Week: Lemon Bars

Sweet and tangy, few desserts are as refreshing as our classic lemon bars!

Lemon Bars with Cheesecake Filling
Makes 16 lemon bars

1/2 cup unsalted butter, at room temperature
1/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
1 cup gluten free flour
8 oz. cream cheese, at room temperature
1-1/2 cups powdered sugar
1 large egg
1 teaspoon lemon zest
1 teaspoon vanilla extract
4 egg yolks
3/4 cup sugar
1 Tablespoon cornstarch
1/4 cup Key lime juice
2 teaspoons lemon zest
2 Tablespoons unsalted butter
Garnish with lime or lemon slices

Preheat oven to 325°F. Lightly grease a 8 inch square baking pan.

In a stand mixer, beat 1/2 cup butter and brown sugar until light and fluffy. Add 1 teaspoon vanilla, beating until blended. Add the gluten free flour and beat on low speed until incorporated. Press the dough into the prepared baking pan. Bake for 25 minutes or until crust is golden brown. Let cool on a wire rack.

Meanwhile, beat the cream cheese and the powdered sugar utnil creamy. Add the egg, 1 teaspoon lemon zest and 1 teaspoon vanilla; beat until combined. Cover and chill.

Combine the egg yolks, 3/4 cup sugar and cornstarch in a medium saucepan; stir in 3/4 cup water and key lime juice. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and stir in 2 teaspoons lemon zest and 2 tablespoons butter. Let cool for 10 minutes.

Spread the cream cheese filling over the cooled crust. Pour the lemon curd over the cream cheese filling. Bake at 325°F for 40 minutes or unil the edges are lightly browned. Let cool completely on a wire rack then cover and chill for 2 hours. Cut into squares and garnish with lemon or lime slices.

We used Jule's All Purpose Gluten-free flour mix in this recipe.

Monday, December 27, 2010

Menu Monday: New Year's Eve Celebration

Here at Glutenfreeda, we are all about planning ahead and designing menus that make for flawless execution. With recipes that can be begun in stages, from several hours to several weeks in advance, our New Year's Eve menu will not only impress your guests - its ease will impress you, too!

Here are Chef Yvonne's Top Ten Tips for an effortless New Year's Eve party!

10…Focus on appetizers that are naturally gluten-free. Your hors d’oeuvres won’t taste funny (or gluten-free) because they are what they are supposed to be — naturally authentic. This will also help you out because you won’t have to hunt for special gluten-free items — you can actually shop at the grocery store! What a concept!!!

9…If hors d’oeuvres are the only food offered at your party there should be at least 6 different appetizers — figuring 2-3 pieces per person per appetizer.

8…To calculate for hors d’oeuvres not in pieces (like dips or pâtés) assume 1 ounce is equal to 1 piece.

7…Create a balance between hot and cold dishes.

6…If you are planning on having 20-25 guests or more for hors d’oeuvres you should include some ‘bulk’ type items in your menu. Otherwise you will find yourself making hundreds of little things.

5…For an hors d’oeuvre party where you are not planning on serving a ‘meal’, plan on serving some more substantial items with small plates and forks.

4…Be creative with your serving dishes. Plan some hors d’oeuvres to be served in fun cocktail glasses for a festive touch.

3…Plan desserts that can be served in bite-size portions and that can be prepared a day or so in advance.

2…Stock up on liquors and wine. Unless you plan on hiring a professional bartender, sometimes it is easier and more fun to serve just one type of cocktail, made up in batches. Or display just the four basic liquors — Scotch, Bourbon, Gin & Vodka along with an assortment of appropriate mixers, a bucket of ice and glasses of various sizes.

1…Once the party has started, sit back, relax and enjoy! Don’t fret about the little things. Most likely you will be the only one who will notice if forgot the garnish on the shrimp!

On the Menu...

Tuesday, December 21, 2010

Recipe of the Week: Apple Cranberry Pie

This week's featured recipe is our famous Apple Cranberry pie - an all-American favorite with a festive twist!

Even better, making this recipe gluten-free/dairy-free (GFCF) is well, as easy as pie! Especially using Gluten Free Mama's pie crust mix (our latest and greatest discovery!) and Earthbalance butter substitute, this can be allergy friendly in minutes. Egg free? Just follow Mama's directions using honey instead of egg white and skip the egg white glaze and you're good to go!

Apple Cranberry Pie

Our Basic Pie Crust recipe OR Gluten Free Mama's Pie Crust Mix
6 large Golden Delicious apples, peeled, cored and sliced
2 cups fresh cranberries
1/2 cup sugar
1/4 teaspoon ground allspice
1 teaspoon cinnamon
1 Tablespoon arrowroot
1 large egg white, lightly beaten
1 teaspoon sugar

Preheat oven to 450°F.

Place sliced apples and cranberries in a large bowl. In a separate bowl, combine sugar, allspice, cinnamon, and arrowroot. Add sugar-spice mixture to apples and toss to thoroughly coat. Cover tightly and set aside.

Prepare dough according to package directions. Divide dough in half and roll out to 10 inches in diameter and about 1/8 inch thickness (this is best achieved between 2 sheets of plastic wrap). Carefully remove top sheet of plastic wrap and invert over pie dish. Peel off top layer of plastic wrap and fit crust into the bottom of the pie dish, allowing about 1 inch to fall over the sides of the dish. Roll out remaining dough to the same size, again between plastic wrap. Place apple mixture in the pie dish. Remove top sheet of plastic wrap from pie crust, invert and lay on top of pie. Remove remaining sheet of plastic wrap and fold under edges to seal the crust. Crimp edges with the index finger of one hand and the thumb and index finger of the other. Cut several small slits in the pie to allow steam to escape. Brush center of pie with egg white (but not edges, since this could cause the outer edges to brown too quickly). Sprinkle top of pie with sugar.

Bake pie at 450°F for 10 minutes. Rotate pie and reduce heat to 375°F and continue to bake for another 45-50 minutes, or until top of pie is nicely browned, apples are tender and juices are bubbling. Remove pie from oven and allow to cool on a cooling rack for 1 hour before serving.

Monday, December 20, 2010

Menu Monday: Intimate Holiday Dinner Menu

In slight contrast to our Elegant Holiday Dinner Menu, this meal is much more, shall we say, cozy. While still quite impressive and perfect for entertaining a small group of guests, this menu features more comfort-style foods, perfect for a wintry dinner party!

This holiday menu is a little more toned down, but still perfect for entertaining a smaller crowd. This menu starts off with mouthwatering Sausage Stuffed Mushrooms – each mushroom cap is filled with a sausage – cornbread stuffing and then topped with cheese and baked until juicy and brown. Follow the starter with a salad that is not only beautiful in presentation but also packed with flavor – Pear, Beet & Fennel Salad. For the entrée serve Apple Stuffed Cornish Hens, Rice Pilaf with Apricots and Green Beans with Toasted Hazelnuts. Depending on the appetites of your guests you can either serve each guest with a whole hen or half. I typically like to serve half a hen just due to the number of the other menu items. And for dessert treat your guests to Lemon Bars with Cheesecake Filling….make sure to make plenty as it is difficult to just eat one.
-Chef Yvonne

On the Menu
Sausage Stuffed Mushrooms
Pear Beet & Fennel Salad (pictured, below)
Apple Stuffed Cornish Hens (pictured, right)
Rice Pilaf with Apricots
Green Bean with Toasted Hazelnuts
Lemon Bars with Cheesecake Filling

We have many other menus for you to choose from if perhaps you are looking for something a little different this year. For more menu ideas check out our article archives under the holiday months or look in our menu archives. We hope you and your family and a wonderful, safe and delicious holiday!

Thursday, December 16, 2010

Product Review: Zing Bars

Zing! bars are unbelievable! With six “deliciously different” flavors (Chocolate Peanut Butter, Oatmeal Chocolate Chip, Peanut Butter Chocolate Chip, Chocolate Coconut, Almond Blueberry and Cranberry Orange) Zing bars are healthy and delicious. Developed by a team of four registered dietitians (each with a master’s degree in nutritional biochemistry - wow!) Zing bars are healthy without being healthy tasting (if you know what we mean). Each bar contains 10-13g of protein, all-natural ingredients and are soy-free -- three of the six flavors are even vegan (dairy-free)!

Vary by flavor; all are wheat-free, gluten-free, soy-free and the Cranberry Orange, Chocolate Coconut and Peanut Butter Chocolate Chip flavors are also vegan/dairy-free.

I’ll be honest, I’m a picky eater - especially when it comes to protein bars. Usually, if I’m lucky, there will be one or two flavors of a given product line that I will enjoy - but this is absolutely not the case with Zing! bars! While my favorite is the Chocolate Coconut, I can (and have...) happily eaten and enjoyed all six of their flavors

Just the right combination of chewy and crunchy, these bars don’t leave you looking for a glass of milk or water!

Small enough to fit in your purse or backpack, these bars are perfect for on-the-go snacking.

Widely available in grocery stores on the west coast, you can also order Zing bars online both through and directly through

Overall Score (5.0)
Nutritious, delicious, free of soy proteins, three gluten-free/dairy-free flavors and routinely tested for gluten content - what’s not to love? Sign me up!

Special offer to Glutenfreeda readers: enter Glutenfreeda in the coupon code at checkout and receive $5.00 off per box-no limit. Offer good through December 31st, 2010

Wednesday, December 15, 2010

GFCF Weekly Roundup: Mock Sour Cream Coffee Cake

Who doesn't love coffee cake? Especially cooked in a decorative bundt pan, this recipe is always an impressive hit. Elegant and delicious, you and your guests will never be able to tell the difference at your next holiday brunch or dinner party!

Mock Sour Cream Coffee Cake


1 cup chopped walnuts
1 Tablespoon sugar
1 teaspoon cinnamon
2 cups gluten free flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup Earth Balance butter substitute
1/2 cup canola oil
2 cups sugar
2 eggs
1 cup Tofutti soy sour cream substitute
1/2 teaspoon vanilla

Preheat oven to 350 degrees F. Grease a bundt pan with the Earth Balance.

Combine the walnuts, 1 Tablespoon sugar and cinnamon in a small bowl and set aside.

In a medium bowl, combine flour, baking powder and salt, blend well.

In the bowl of an electric mixer, combine Earth Balance, oil and 2 cups sugar and beat on high until light and fluffy. Beat in eggs, one at a time. Reduce speed to low and blend in sour cream substitute and vanilla. Add the flour mixture in 1/3 increments until all is incorporated. Pour 1/3 of batter into prepared pan then top with the walnut mixture. Cover with remaining batter. Bake for 1 hour. Let cool completely in pan on a wire rack. When cool, invert onto a serving plate.

Tuesday, December 14, 2010

This Week's Recipe: Potatoes au Gratin

This week we're actually featuring two different versions of this classic comfort food. The first recipe is more traditional, but still comes together quickly. The second version, in addition to being low-fat, is one of my favorite no-muss no-fuss one-pan dishes! Enjoy!

Creamy Potatoes au Gratin


2 pounds peeled baking potatoes, cut into 1/4-inch thick slices
6 garlic cloves, chopped
1 1/4 cups hot Cheddar Cheese Sauce
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 Tablespoon unsalted butter
1/2 cup grated fresh parmesan cheese
Dash of paprika

Preheat oven to 350ºF.

Place the potato slices and garlic cloves in a saucepan, and cover with water. Bring to a boil, and cook 8 minutes or until just tender. Drain.

Combine the Cheddar Cheese Sauce, salt and pepper.

Arrange half of the cooked potatoes and garlic in a 2-quart lightly buttered baking dish. Pour half of the sauce mixture over potatoes. Repeat the procedure with remaining potatoes and garlic and remaining sauce mixture. Sprinkle with parmesan cheese and paprika. Bake at 350ºF for 30 minutes or until bubbly.

Creamless Potatoes au Gratin


3 cups gf chicken stock
Salt and fresh ground pepper
6 large white new or Yukon potatoes, peeled and thinly sliced to about 1/4"
1/2 cup Gruyere cheese, grated

Preheat oven to 375 degrees F. Butter a 3 quart baking dish.

Add the stock to a medium saucepan and place over medium-high heat. Bring to a boil and season to taste with salt and pepper. Place the sliced potatoes in the baking dish and pour the hot stock over potatoes to cover. Cover the dish with foil. Bake for about 45 minutes or until the potatoes are tender and the liquid has been absorbed. Sprinkle the Gruyere over the top and place under the broiler. Broil until the cheese melts. Serve immediately.

Wednesday, December 8, 2010

GFCF Weekly Roundup: Creme Brulee

It's that time again - here are this week's favorite gluten-free, dairy-free/casein-free recipes! Especially with more holiday meals right around the corner, these treats are perfect for anyone at your holiday table!

GFCF Creme Brulee (pictured at right)
4 large egg yolks
1/2 cup plus 2 tablespoons granulated sugar
2 cups Silk soy milk creamer
1 vanilla bean, split lengthwise and scraped
1/4 cup air-dried light brown sugar (see Tips)

Preheat oven to 275º F.

In a medium bowl, whisk the egg yolks with half of the granulated sugar. In a small saucepan, warm the soymilk creamer with the vanilla-bean scrapings and the remaining granulated sugar until the soymilk creamer is steaming. Gradually whisk the hot soymilk creamer into the egg-yolk mixture until blended. Strain the custard and pour it into four 5-ounce ramekins or shallow gratin dishes.

Set the ramekins in a small baking dish and add enough hot tap water to the dish to reach halfway up the sides of the ramekins. Bake for about 1 hour and 15 minutes, or until the custards are just set. Let the custards cool in the water bath for 10 minutes, then remove from the baking dish and allow them to cool completely. Cover and refrigerate for at least 4 hours or overnight. The custards may crack a little on top, this will not affect the taste.

Preheat the broiler. Sift a thin even layer of the air-dried brown sugar over each of the custards. Broil one ramekin at a time as close as possible to the heat source until the brown sugar melts, forming a caramelized crust on top of the custard. Serve immediately.

Instead of cream, we used Silk soymilk creamer which produced a lovely creme brulee. Their web site is and it is distributed by White Wave, Inc. from Boulder, Colorado and available nationwide.

To air-dry brown sugar, sift it onto a plate and leave it out, uncovered, for 1 day. Alternatively, if the weather is humid, the sifted brown sugar can also be dried in the oven. Set the temperature at 250ºF and put the sugar in the oven for 20 minutes.

You might also like:
GFCF Cherry Coconut Scones, perfect for a holiday brunch!
GFCF Chestnut Torte, another holiday favorite featuring a seasonal treat!

Tuesday, December 7, 2010

Weekly Recipe: Cauliflower and Thyme Frittata

Each week we feature one of our favorite recipes and I want to do more to share these recipes with you! This week, we are featuring a fantastic new spin on an old-time favorite: the frittata. Infused with cauliflower, baby broccoli and thyme, this favorite brunch feature is chock full of vegetables and can be enjoyed hot, cold or at room temperature.

Cauliflower Frittata with Thyme

2-1/2 Tablespoons unsalted butter
1 Tablespoon olive oil
1/4 medium cauliflower, cut into 1-inch florets
1 cup of baby broccoli, cut into 1-inch pieces
1 medium onion, halved and thinly sliced
3 small garlic cloves, thinly sliced
1 teaspoon fresh chives, minced
1 teaspoon fresh thyme, chopped
10 large eggs, at room temperature, lightly beaten
Salt and freshly ground black pepper
1/4 cup Parmigiano Reggiano cheese, grated

Preheat the broiler. In a 10-inch non-stick, oven-proof skillet, melt 1/2 tablespoon butter in the olive oil. Add the cauliflower, season with salt and cook over high heat, without stirring, until golden brown on the bottom, about 2 minutes. Toss the cauliflower florets in the pan. Add the broccoli and cook until the cauliflower is golden all over and both the cauliflower and baby broccoli are just tender, about 3-4 minutes longer. Add the sliced onion and 1 tablespoon of the butter and cook, stirring occasionally, until the onion is softened, about 3 minutes. Reduce the heat to medium, add the garlic and cook for 1 minute. Add the remaining tablespoon of butter and swirl the pan to melt it.

Meanwhile, in a large bowl, whisk the eggs with 3/4 teaspoon of salt and a few grates of freshly ground black pepper. Whisk in the herbs. Pour the eggs over the vegetables and cook, without stirring, until the bottom of the frittata is just set, about 2 minutes. Lift the edges of the frittata and tilt the pan to allow the uncooked egg mixture to seep underneath. Continue to cook the frittata until the bottom is golden and the top is just slightly runny, about 3-4 minutes.

Sprinkle the top of the frittata with Parmigiano Reggiano cheese and place under the broiler for 1-2 minutes or until the top is just set. Slide the frittata onto a work surface or platter and cut into wedges and serve warm or at room temperature.

Monday, December 6, 2010

Menu Monday: An Elegant Holiday Dinner

So as I wrote last Wednesday, I'm trying something different - more predictable - with my articles. On the first and third Mondays of the month, I will share one of our featured menus! This week, one of our favorite holiday menus for an elegant dinner.
This menu is elegant from start to finish. Start off the evening with light, but delicious Parmesan Crisps with Pecans & Basil – the perfect snack to keep your guests happy as they arrive. Follow up with a creamy and sinful Baked Swiss Chard. This dish may sound a little different but it happens to be one of our favorite starters. The Swiss chard is stuffed with cheese and then topped with cream and baked until bubbly and brown. This truly is a show-stopper. The salad is a beautiful combination of mixed greens, apples and pomegranate seeds lightly tossed with vinaigrette. The entrée will be one your guests will be talking about for months to come – Pepper Crusted Prime Rib with a Mushroom & Brandy Reduction sauce accompanied by Creamy Potato Gratin and roasted asparagus & leeks. And let’s not forget dessert! Finish the meal off with a delightful Pecan Pear Torte with Cream Cheese Frosting and if you really want to go that extra mile (and you happen to have an espresso machine), a cup of cappuccino!
-Chef Yvonne

On the Menu
Parmesan Crisps with Pecan & Basil
Baked Swiss Chard
Mixed Greens with Apples & Pomegranates
Pepper Crusted Prime Rib with Mushroom & Brandy Reduction
Creamy Potato Gratin
Asparagus & Leeks
Pecan Pear Torte with Cream Cheese Frosting (pictured at right)

Saturday, December 4, 2010

Gluten Free Mama & Holiday Stained Glass Cookies

For our last post this week, you can check out our guest article over on Gluten Free Mama's blog!

From Rachel aka Gluten Free Mama:
Christmas is the time of sharing and our friends over at Glutenfreeda have been so kind to share with us one of their favorite Christmas Cookies, Holiday Stained Glass Cookies. I couldn't think of a better cookie to make the list for Day 4 of Mama's 25 Days of a Gluten Free Christmas. is a great resource for those living gluten free with one of the largest gluten free recipe databases in the world. Glutenfreeda also manufactures some of my favorite gluten free products including, Gluten Free Instant Oatmeal, Real Cookies (authentic frozen cookie dough), Granola, Burritos and Gluten Free Ice Cream Sandwiches.

My friends Kelsey and Kristine over at Glutenfreeda have been beacon of support for Gluten Free Mama, specifically by helping us with resources to expand our products into grocery stores in the Northwest region. They are such a huge support for the gluten free community. Thanks Kelsey for sharing with us! For more information on Glutenfreeda go to or

Holiday Stained Glass Cookies
Since 2004, this has been one of our most requested cookie recipes! What would Christmas be without cookies? Perhaps the tradition began with our childhood and the humble offering to Santa placed beside the fireplace the on Christmas Eve. Whatever the case, cookies and Christmas seem to go hand in hand. But what happens when you add the dynamic of the gluten-free diet? Great gluten-free cookies are often a challenge. Many times they come out either flat and misshapen or so dry that if you accidentally inhale as you take a bite you may choke! We’ve spent many years experimenting and developing some great cookies that don’t taste gluten-free. In fact they are truly delicious, even for those not on a gluten-free diet.

2-1/2 sticks (10 ounces) unsalted butter, at room temperature
1 cup sugar
Pinch of salt
4 large egg yolks, at room temperature
1 teaspoon finely grated lemon zest
1 teaspoon gluten free vanilla extract
3 cups Gluten Free Mama's Coconut Blend Flour
Gluten free apricot or seedless raspberry jam

Cookie cutters: one 2-inch round, bell-shaped or ornament-shaped cookie cutter, and 1-inch cookie cutters in different festive shapes (stars, trees, bells, etc.) for the "window".

Royal Icing, if desired

With an electric mixer, beat butter, sugar and salt until creamy. Beat in egg yolks, lemon zest and vanilla until well combined. On low speed, beat in gluten free flour, 1 cup at a time, until just combined.

Divide dough into 4 equal pieces and flatten each into a smooth disk. Wrap separately in wax paper and refrigerate until firm, at least 30-45 minutes.

Preheat oven to 350 degrees F. Roll out one disk at a time between two pieces of parchment paper to 1/8" thickness.

Using cookie cutters, cut dough into simple holiday shapes (bells or ornaments or disks) - make sure you have an even number of "frames"! Using the 1-inch mini-cutters, stamp out patterns in half of cookies to form the "windows".

With a metal spatula, transfer cookies to a large cookie sheet lined with parchment paper.

Bake for 10-15 minutes, until pale golden.

Let cookies cool on parchment, then transfer to a rack to cool completely. Repeat with remaining disks. Spread a rounded teaspoon of jam on each of solid cookies and top each with a windowed cookie.

Decorate with Royal Icing if desired

4 cups confectioner's sugar (approx. 1lb), sifted
3 egg whites

Icing Directions
In a grease-free bowl combine 4 cups confectioners’ sugar and egg whites. Using clean beaters, beat on low speed. After 30 seconds, scrape down bowl with a rubber spatula and gradually increase speed to medium-high. Beat until icing is glossy and stiff peaks form when beaters are lifted, 5 to 7 minutes.

If icing is to be applied with a paint brush, stir in water, a few drops at a time, to achieve desired consistency. If icing is to be piped through a pastry bag fitted with a decorating tip, stiffen icing by stirring in more confectioners’ sugar.

Wednesday, December 1, 2010

GFCF Weekly Roundup - Holiday Desserts

Here at the Glutenfreeda Blog we're going to try something a little different - we're going to have established columns with new articles on a weekly and/or monthly basis. From gluten-free/casein-free recipes to product reviews, you'll soon be able to mark your life by our articles! =)

GFCF Chocolate Peppermint Squares
Makes 24 bars

1 ounce gluten free bittersweet chocolate, melted
1/4 cup Earthbalance butter substitute, softened
1/2 cup sugar
1 egg, lightly beaten
1/2 cup gluten free flour
1/4 cup walnuts, coarsely chopped
2 Tablespoons Earthbalance butter substitute, softened
1 cup powdered sugar
1 Tablespoon water
1/4 teaspoon peppermint extract
1 ounce gluten free bittersweet chocolate
1 Tablespoon unsalted butter

Preheat the oven to 350°F. Grease and lightly flour an 8x8 inch pan with gluten free flour. Cream Earthbalance, sugar and egg. Add 1 ounce of melted chocolate, 1/2 cup gluten free flour and nuts. Place mixture into prepared pan and bake for 20 minutes or until an inserted toothpick comes out clean. Remove from oven and allow to cool.

Meanwhile combine 2 Tablespoons Earthbalance, powdered sugar, water and peppermint extract. When cake layer is cool, spread Earthbalance mixture on top.

Melt remaining 1 ounce chocolate and 1 tablespoon Earthbalance; pour over filling. Chill in the refrigerator. Cut into 24 small bars.

GFCF Fresh Pear Crisp with Dried Cranberries

5 Tablespoons Earth Balance butter substitute, melted
1/2 cup gluten free flour
6 Tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt

3-1/4 pounds slightly underripe Anjou pears, peeled, halved, cored and cut into 1" pieces
3/4 cup dried cranberries
2 teaspoons fresh lemon juice
1/4 cup sugar
2 Tablespoons cornstarch
1/2 teaspoons cinnamon
1/4 teaspoon ground ginger
1 teaspoon orange zest

For the topping

Melt the "butter" in a small saucepan, remove from heat. Sift together flour, sugar, baking powder, cinnamon and salt. Add flour mixture to butter, tossing with a fork to form crumbs. Set aside.

For the filling
Preheat oven to 350 degrees F. Butter an 11"x7" baking dish. Add the pear pieces and the cranberries to the baking dish. Drizzle with lemon juice. In a small bowl, combine sugar, cornstarch, cinnamon, ginger and orange zest. Sprinkle the mixture over the fruit. Crumble the topping over the pears. Bake for 50 minutes. Serve warm (for the dairy indulgent, serve over gluten free vanilla ice cream).

Other GFCF favorites
GFCF Cranberry Apple Pie* (pictured at right)
GFCF Apple Cinnamon Cake
GFCF Pumpkin Apple Sauce Bread (substitute soy or almond milk)

*For this recipe, and all of our holiday pies, we recommend using Gluten Free Mama's Pie Crust Mix which can easily be dairy-free and egg-free!

Monday, November 29, 2010

Creative Crostini

Even though Thanksgiving has passed, Christmas is right around the corner and many of us are only beginning to entertain for the holidays. This week, we're featuring a lot of different options for one of our favorite appetizers: crostini. Crostini, Italian for "little toasts" are toasted slices white bread, topped with fruits, vegetables, cheeses and/or nuts to create a sweet & savory appetizer. Also known as bruschetta, crostini are traditionally prepared by first toasting the bread slices and then topping with fresh vegetables or fruits, etc. however, another great way to prepare these perfect hors d'oeuvres can also be topped and then baked or broiled for a warmer alternative.

Crostini or bruschetta has always been one of my favorite appetizers. And I’ve had success making gluten-free French bread to then make gluten-free crostini, however, the problem is it is time-intensive and requires a lot of prior planning. Often, when I’m entertaining, I’m focusing most of my attention on the main entrée and want just some yummy appetizers that can be easily and quickly thrown together. Prior to being gluten-free crostini was just that – quick and easy. Just buy a baguette, toast and top with a delicious topping. But as you probably know, there aren’t that many, if any, good gluten-free baguettes readily available at the grocery store. So what was once an easy appetizer then became kind of a more difficult challenge…until now.

This past month I had a dinner party and really wanted to make crostini and I had an idea that I thought might work to once again make crostini easy and delicious, gluten-free. I have had great success with Udi’s gluten-free bread for sandwiches and toast, but since it’s sold as sandwich bread that is really as far as I had taken it. Then I thought, why wouldn’t it work to use it as crostini? So I cut off outer crust of each slice and cut each piece on the diagonal to give me cute little bread triangles. I then lightly coated each slice with oil (in this case I used walnut oil) with a pastry brush and toasted them in the oven. Then I topped them with my topping and voila – what resulted was perfect, delicious crostini appetizers that were beautiful in presentation!

Not only was the crostini great but the topping I used was spectacular as well. This is a great recipe for the holidays and now only takes just a few minutes to pull together
-Chef Yvonne

Here are some of our favorite crostini & bruschetta recipes from over the years. Although most recipes officially call for gluten-free french bread or a baguette, we have had such great luck using Udi's that we recommend you give it a try!

Don't forget - crostini and bruschetta can easily be gluten-free/dairy-free - just omit the cheese! The most basic and traditional Italian recipe calls for lightly toasted bread slices topped with freshly diced tomatoes, minced basil, a little bit of minced garlic or onion, and a sprinkle of olive oil.

Bruschetta with Tomato, Smoked Salmon & Herbs
Kalamata Olive Pate with Roasted Garlic & Basil Crostini
Lemon Basil Crostini
Warm Goat Cheese Crostini with Honey, Rosemary & Walnuts
Bruschetta with Gorgonzola & Apples
Bruschetta with Honeyed Tomatoes & Mascarpone
Goat Cheese & Sun Dried Tomato Bruschetta (seen above)
Roasted Pepper Bruschetta

Thursday, November 25, 2010

Gobble gobble

Happy Thanksgiving! May today be as stress-free as possible, filled with food, family and friends. May your turkey be golden, your stuffing spongy, your pie perfectly done and your football team victorious!

Happy turkey-day from Glutenfreeda Foods =)

Monday, November 22, 2010

Thanksgiving Leftovers

After the tryptophan-induced food-coma has worn off and you have exhausted your quota for turkey sandwiches, what do you do with all of those delicious leftovers? While Turkey Tetrazzini is a traditional standby, why not mix things up this year with some creative leftover solutions?

After the big feast of Thanksgiving is over, often you are left with extra turkey. Perhaps in the days before you were diagnosed with gluten intolerance, you would use the leftovers for turkey sandwiches (or perhaps you still do with gluten-free bread), but there is so much more that can be done with the delicious already wonderfully roasted turkey meat. Over the years we have amassed a large selection of amazing recipes utilizing already cooked turkey meat. Below you will find a large selection of recipes categorized by lunch, dinner or soup/chili -- which can be enjoyed as a lunch or main course dinner!

LunchChilis/SoupsDinner**Turkey Photograph copyright National Wild Turkey Federation // Joe Blake**

Wednesday, November 17, 2010

Showstopping Stuffings

I don't know about you, but Thanksgiving dinner without stuffing just isn't Thanksgiving. Whether you prefer wild rice, cornbread or a traditional stuffing, we have a whole recipe box dedicated to sensational ideas for your turkey's favorite sidedish sidekick!

Recreating traditional stuffing, gluten free, can be a challenge. Over the years, we have tried using everything from store-bought gluten-free breads to baking mixes to baking from scratch - with some really great results. But given that Thanksgiving dinner is already an all-day (or two day) event, trying to add bread-baking to the process is not always the easiest (or least-stressful!) idea. Instead, we have had unbelievable results with both Van's Gluten Free Waffles and Udi's Gluten Free Bread. For both, simply defrost, cube and you're ready to go!

Whether you prefer to ‘stuff’ your turkey or bake the stuffing separately, the following recipes will steal the show at your holiday table. Each of the following recipes have received a five star rating from our readers and we agree, stuffing never tasted so good!
-Chef Yvonne

Herbed Bread Stuffing

2 boxes (12 waffles) Van’s gluten-free/wheat-free frozen waffles, toasted and cut into 1/2" cubes
3 medium onions, chopped
3 celery ribs, thinly sliced crosswise
1-1/2 teaspoons herbs de provence
1/2 teaspoon dried sage
1/2 cup unsalted butter (1 stick)
1-1/2 cups gluten free chicken stock
Kosher salt and fresh ground pepper

Preheat oven to 350 degrees F.

Toast the frozen waffles 1-1/2 times, until crispy but not burned. Let cool, then cut into 1/2" cubes. Set aside. (Alternately, defrost, cube and toast in the over on a baking sheet until golden brown.)

Cook onions, celery and herbs in butter in a large heavy skillet over medium-low heat, stirring occasionally, until vegetables are softened, about 10 minutes. In a large bowl, toss together bread cubes, vegetables and stock. Season to taste with salt and pepper. Transfer the stuffing to a large baking dish. Bake, uncovered for 20 minutes or until heated through.

Cornbread, Bacon, Spinach & Cashew Stuffing


For the cornbread (see Notes, below)

1 cup gluten free flour
1 cup corn meal
2/3 cup sugar
1-1/2 Tablespoons baking powder
1/2 teaspoon salt
1-1/4 cups whole milk
3 large eggs, lightly beaten
1/2 cup canola oil

For the stuffing
2 onions, chopped
1 lb. sliced bacon, cut crosswise into 1-inch wide pieces
3 celery ribs, chopped
1 red bell pepper, chopped
3 garlic cloves, minced
9 oz. baby spinach, trimmed and coarsely chopped
2 cups cashews, coarsely chopped
1/2 cup (1 stick) unsalted butter, melted
1 cup gf Chicken stock
Salt and freshly ground black pepper


Make the cornbread
(Cornbread can be made a day ahead of time.)
Preheat oven to 350°F.

In a large bowl, combine gf flour, corn meal, sugar, baking powder and salt. In a separate bowl, combine milk, eggs and canola oil. Pour liquid ingredients into dry and mix until just combined.

Pour the batter into an 13x9-inch greased baking dish. Bake for 18-20 minutes or until a toothpick inserted in center comes out clean. Let cool completely on a rack. Cut the cornbread into 1-1/2 inch cubes. Lay out on a baking sheet. Preheat the broiler. Broil cornbread cubes, turning halfway through, for 3-4 minutes or until lightly browned.

Cook the bacon in 2 batches in a large heavy skillet over medium heat, stirring until crisp, about 10 minutes. Transfer the bacon with a slotted spoon to paper towels to drain. Reserve about 3 tablespoons of the bacon fat.

Add the chopped onion and celery to the skillet; sauté until crisp tender, about 3 minutes. Add the bell peppers; sauté for 4-5 minutes. Add the garlic; sauté for about 1 minute. Transfer the vegetables to a large bowl and stir in the spinach, cashews and cornbread cubes. Add the butter, stock and bacon. Stir to combine. Adjust seasonings to taste with salt and freshly ground black pepper.

Preheat the oven to 350°F. Transfer the stuffing to a large baking dish. Bake, uncovered for 20 minutes or until heated through.

Notes: In the past, we have also used Pamela's Cornbread Mix which is super quick and easy, available in most grocery stores.

Apricot Wild Rice Stuffing


3/4 cups wild rice
1/2 cup chopped dried apricots
1/4 cup dry white wine
1/4 cup water
1/4 cup dried cherries
1/4 cup toasted pine nuts
2 Tablespoons chopped fresh parsley
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 Tablespoons unsalted butter
1/2 cup finely chopped celery
1/4 cup chopped scallions

Cook the wild rice according to package instructions.

Meanwhile, in a medium bowl, combine apricots, white wine and water. Heat in the microwave on high 1 to 2 minuts or until hot. Let stand 10 minutes; drain.

Heat the oven to 350 degrees. Grease a 2-quart casserole. Drain apricots and discard the soaking liquid; place apricots in a large bowl. Add cooked wild rice, cherries, pine nuts, parsley, nutmeg, cloves, salt and pepper.

Melt butter in a large skillet. Add celery; cook 6 to 8 minutes or until tender. Add scallions, cook another 30 seconds. Add to wild rice mixture; mix well. Season to taste with salt and freshly ground pepper. Spoon into casserole.

Bake 30 to 40 minutes or until hot.

Pear & Pine Nut Stuffing

1 Tablespoon unsalted butter
1/2 cup chopped onion
1 pear, peeled, cored and chopped
1/3 cup gf cornbread
1/4 cup toasted pine nuts
3/4 cup chopped parsley
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
3 Tablespoons melted butter
1/2 cup gluten-free Chicken Stock

Preheat oven to 350 degrees F.

Melt butter in medium skillet over medium-high heat. Add onion and cook until translucent. Add remaining ingredients and cook until heated through. Add melted butter and stock and toss to blend.

Transfer to baking dish and bake for 20-30 minutes. Serve.

For more recipe ideas, visit!

Monday, November 15, 2010

Tradition? Tradition!

While we love coming up with new and innovative gluten free recipes and menus for Thanksgiving (and the rest of the year!), sometimes you just want traditional comfort food! So here it is, our most traditional gluten-free Thanksgiving menu - featuring old favorites, new flavors and our best recipes yet!

Our Traditional (Gluten-Free) Thanksgiving Menu
While you won't find any candied yams or cream of (vegetable) soup anywhere in this menu, this collection of recipes features our favorite, most well-cherished memories. Maybe one day these recipes will become some of your favorites, too.

StartersMain Course Dessert

Wednesday, November 10, 2010

Our Gluten-Free Thanksgiving Game Plan

This month, in addition to featuring a gluten-free Thanksgiving menu which serves 10-12 guests, we also have an amazing menu on a smaller scale -- serving 4-6 people. Although the recipes from our first menu are initially scaled to serve 4-6, the number of dishes in this menu -- and the different blend of flavors! -- are better suited to a more intimate dinner party.

A holiday message from our chef and founder:
Although the “day of” preparations may seem exhausting, keep in mind that since you have already done a lot of the prep work in the days before, the actual “to-do” items on Thanksgiving day are not at all hard, but actually rather easy, because you are just assembling or re-warming, for the most part. One final suggestion is to make time in the middle of Thanksgiving day to relax and enjoy the day. This is time for you to take a shower, put your feet up and enjoy the wonderful aroma’s floating through your home.

We hope you have a wonderful Thanksgiving.
-Chef Jessica

Main Course Dessert Game Plan & Timeline 1 week before Thanksgiving
  • Read through all recipes in menu
  • Make grocery list
  • Go shopping
3 Days before Thanksgiving
  • Thaw the turkey breast in the refrigerator
  • Make cranberry sauce
2 Days before Thanksgiving
  • Toast bread for stuffing and cube
1 Day before Thanksgiving
  • Make the stuffing
  • Butterfly turkey breast
  • Make candied walnuts for the salad
  • Caramelize the onions for the mashed potatoes
  • Make Pumpkin Brulee
  • Make gluten-free baguette
Day of Thanksgiving (assume dinner is served at 3pm)
  • 9am Wash greens for salad; chill. Make dressing for salad
  • 9:45am Remove the cranberry sauce from the refrigerator
  • 10am Stuff the turkey breast and roll into roulade; cover and set aside
  • 10:30am-12:30pm RELAX
  • 12:30pm Toast baguette slices for appetizer
  • 12:45pm Make Honeyed Tomatoes
  • 1pm Start roasting turkey roulade
  • 2pm Make mashed potatoes, re-warm the caramelized onions
  • 2:30 Serve Bruschetta
  • 2:45 Remove the turkey from the oven and let rest; while resting make gravy
  • 3pm Serve Main Course
  • 5-6pm Serve Pumpkin Brulee

Monday, November 8, 2010

Holiday Pies

With the holidays fast approaching, gluten free chefs everywhere are already beginning to plan and test their dessert menu. From pie crusts to cake batter, cheesecakes and tarts, creating elegant and delicious gluten free confections is a challenge to be faced and overcome each holiday season. With all of the amazing recipes available at, we wanted to highlight a few of our favorite recipes and techniques.

While this recipe calls for creating pie crust from scratch, we have recently discovered (and fallen in love with!)Gluten Free Mama's Pie Crust Mix, making this recipe Gluten-free/Dairy-free (or GF/CF) is, well, easy as pie! Even easier, her pie crust can also be egg-free by substituting honey for an equally delicious option. Using this pie crust, not only can you make a delicious, easy and impressive gluten free dessert, but it can just as easily be
dairy free/casein free and egg free as well. (For more information, check out our product review of Mama's Pie Crust!)

A message from our head chef:
This holiday season, if you’d like to enjoy your favorite fruit pies without all the construction work, we have a beautiful and delicious option; free form pies. A free form pie is simply a pie without the pie dish. The steps are easy and the result is a gorgeous dessert that we think is much more beautiful than a traditional pie.

Free form pies are best suited to fruit pies, such as apple, peach or cherry; fillings made of mostly fruit because they do not have the pie dish to hold in a great deal of liquid.

The chilled dough is rolled out the same as a traditional pie and cut into the largest even circle you can make. Transfer the dough disk to a parchment lined baking sheet and fill the center with sugared fruit. Gently fold an edge of the dough about 3” over the filling then lift another section of the edge and fold it up over the filling, laying it on top of the last fold. This process is continued around the pie until all edges are folded over. The end result will leave the center of the ‘pie’ uncovered with the fruit exposed.

This is a beautiful dessert that is simple to make and eliminates any of the typical difficulties associated with making gluten-free crust. Try this recipe and you may never need a pie dish again!
-Chef Yvonne

Apple & Cranberry Free Form Pie
Be sure to thoroughly chill the dough and this recipe will be as easy as pie!

Makes 2 pies/Serves 10

2-1/2 cups gluten free flour mix
1/2 cup sugar (extra for sprinkling)
1/2 teaspoon salt
1-1/2 sticks unsalted butter, cut into 1/2” pieces and chilled
1/2-3/4 cup ice water
1 teaspoon lemon zest
1/2 teaspoon fresh lemon juice
4 Granny Smith apples, peeled, cored and thinly sliced
1/2 cup fresh cranberries
1 egg white, beaten

Add gluten free flour, 1 teaspoon sugar and 1/2 teaspoon salt to the bowl of a electric stand mixer. Add chilled butter and mix with a paddle at low speed until the mixture resembles the size of small peas. With the machine running gradually add the ice water, about 1 Tablespoon at a time, until the dough is evenly moistened and looks like it will hold together when kneaded into a ball. (We used about ¾ cup water to get to this stage) Turn the dough onto a floured work surface and form into two balls. Form each ball into disks, wrap with plastic wrap and refrigerate for at least an hour.

Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.

On a lightly (gluten free) floured surface, roll out a disk into a large round, dough should be about 1/8” thick. Loosen the dough from the surface with a spatula and carefully transfer it to the baking sheet. Repeat with other disk.

In a large bowl, add 1/2 cup sugar, lemon zest and a pinch of salt. Add apples, cranberries and lemon juice and toss well. Arrange apple mixture in the center of each dough round, leaving a 3” border all around. You can decoratively arrange the apples so they make a design when baked. Brush the overlapped top of the crust with egg white and sprinkle with sugar. Place pie in oven and bake for 55 minutes. Let cool, then transfer to a plate and cut into wedges to serve.

Wednesday, November 3, 2010

Give Thanks with a Gluten Free Feast!

Thanksgiving dinner is a challenge for even the most seasoned chefs, and being gluten-free does not make things easier. This year, in addition to sharing our thousands of gluten-free (and dairy-free!) recipes, we also have several menu plans that we have tried over the years to great success. As you know, we at Glutenfreeda pride ourselves on producing both recipes and food products that stand up against non-gluten-free foods and taste-testers. This means that you can serve your gluten-free Thanksgiving with confidence to the gluten-intolerant/celiac and not-so-much alike - to smashing success!

Here is one of our favorite menu plans, featured in the November 2008 edition of the magazine, including a timeline (beginning the week before!) to help make this meal as stress-free as possible!

What we're serving... (10-12 people)

Starter Main Course Dessert 1 week before Thanksgiving
  • Read through all recipes in menu
  • Make grocery list
  • Go shopping
5 days before Thanksgiving
  • Make Spiced Walnuts (store in an airtight container)
  • Make sausage for Sausage Stuffed Mushrooms (if making homemade sausage)
3 days before Thanksgiving
  • Make Roasted Yellow Pepper Soup
  • Make Roasted Tomato Soup
  • Make Jalapeno Crème Fraiche for soup
  • Thaw turkey in refrigerator
1 Day before Thanksgiving
  • Make Sausage Stuffed Mushrooms
  • Make Cumin-Chive Stuffed Devilled Eggs
  • Clean turkey and Inject with solution in recipe
  • Prepare the stuffing for turkey up to the point of adding shrimp
  • Make Pumpkin Pecan Pie
  • Make Chocolate Mousse Cake (prepare the Cinnamon Cream Day of)
  • Clean green beans
  • Set Table
Day of Thanksgiving (assume dinner is served at 3:15-3:30pm)
  • 8am remove the turkey from the refrigerator – let come to close to room temperature
  • 9am hydrate the chipotle pepper for the Sweet Potatoes. Make chipotle glaze. Peel and cut
  • potatoes, cook and rinse under cold water, toss with prepared chipotle glaze. Place on
  • baking sheet, cover with plastic wrap and set aside.
  • 9:30am Finish stuffing.
  • 10am Stuff turkey and begin roasting (assuming your bird will take about 4 hours, size will dictate)
  • 10am prepare the onions up to the point of glazing. Place on baking sheet, cover with plastic wrap and set aside.
  • 10:30 prepare the Cinnamon Cream for the Chocolate Mousse Cake, cover and refrigerate
  • 11-1pm RELAX
  • 1pm Start warming soups over medium low heat, remove jalapeno crème fraiche so it’s not “cold”
  • 1pm Bake Sausage Stuffed Mushrooms
  • 1:45 Serve Appetizers
  • 2pm Plate and serve soup
  • 2:30 Remove turkey from oven (check internal temperature and make sure it’s done – meaty part of thigh should be 180°
  • 2:30 Put onions in oven
  • 2:35 Start Green Beans
  • 2:45 Put the Sweet Potatoes in oven.
  • 3:00 Carve turkey
  • 3:15 Serve Main Course
  • 5-6pm Serve Dessert
Notes This menu is based on having 2 ovens. If you don’t have two ovens then omit the Sausage Stuffed Mushrooms. You also may need to double or quadruple some of the recipes, like the onions (double and only serve quarters), soup, green beans and sweet potatoes (these should all scale without problems)