GotNoThymeForGluten

Category: Recipes

• Gluten Free Chicken Broccoli Quinoa Casserole

  Posted at 9:51 pm by Got No Thyme for Gluten

  May 21st

  

  I remember LOVING broccoli rice casserole as a kid. It was probably the side Item (or main dish) I asked for the most as a kid. If it was on the menu at a restaurant, I was ordering it. I still enjoy eating it, I usually add in a protein and serve it as a main dish when I make it these days. Luckily, my other half loves it as much as I do, so there are no complaints when it ends up on the dinner table.

  This is a VERY adaptable dish. The protein I use just depends on what I have on hand. I usually have chicken or ham, so those are the two I usually use for this dish. I am sure any protein you like would work with this dish. I have not tried beef in it, but I could see it going well in it. You could even change out the vegetable, for that matter. I have used asparagus in place of the broccoli, and it was great. You can change things out to fit your own personal palate. Add more cheese or different kinds of cheese according to your preference. That is the fun thing about cooking for yourself, you can change it to fit how YOU want it to taste.

  As I have mentioned before, my wife feels better when she doesn’t eat a lot of rice so I cut it out where I can. Several years, after she had been exposed to gluten at a restaurant (and was in quite a bit of pain), I tried making the casserole with quinoa instead of rice. We loved it and it is now how we make it each time. The quinoa adds nuttiness to it that the rice doesn’t. It adds another level of flavor.

  Broccoli Quinoa Casserole

  1 1/2 C Quinoa (cooked)
  1 Chicken Breast (cooked and diced)
  3 C Broccoli (chopped)
  4 oz Velveeta Style Cheese (something creamy that melts easily)
  1/4 C Water
  1 t Onion Powder
  1/2 C Shredded Cheese (of choice, I use cheddar or Colby Jack)
  Salt & pepper to taste (go easy on the salt as the cheese can be salty)

  In a sauce pan combine the Velveeta cheese and water. Cook on stove top until cheese is completely melted. Stir in the onion power, salt and pepper. Stir in chopped broccoli and let simmer for about 5 minutes, or until the broccoli starts to soften. Add in the chicken and quinoa, stir to combine.
  Pour mixture into a casserole dish. Top with shredded cheese.
  Bake at 350f until cheese has browned, 15 – 20 minutes.
  Enjoy!

  Posted in Foodie Talk, Recipes | Tagged Celiac Disease, Gluten Free, Gluten Free Casseroles, Gluten Free Comfort Food, Gluten Free Community, Gluten Free Cooking, Gluten Free Food, Gluten Free Foodie, Gluten Free Foodie Talk, Gluten Free Recipes, Living Gluten Free

• Gluten Free Panna Cotta: Egg Free Custard

  Posted at 11:40 pm by Got No Thyme for Gluten

  Mar 26th

  

  The first time I had panna cotta was in culinary school. We were tasked with making it. I had never even heard of it. I followed what my instructor had shown us and when it was ready I took my first bite. I loved it! It was light and refreshing. It is very similar to a custard but uses no eggs, I was amazed by that. I found it is somewhat of am empty canvas. You can play around with the flavors and really make it taste exactly how you want. I love those type recipes. I am into versatility when it comes to cooking. I enjoy being able to take a recipe and really make it my own. My wife jokes about the fact that I never fully follow a recipe. I always change it up a little until I get it just how we like it. A recipe is not meant to be written in stone, it is a guideline. Take from it what you need and change what you’d like. Baking is a bit different, as you need to keep the ratios the same, but you can play with the flavors.

  After making the panna cotta at school I went home and told my wife all about it. I described the texture and flavors in detail. She wanted to try it. The recipe I used at school took over eight hours, so it wouldn’t be dessert that night, but I made it a few nights later. She loved it, too! I didn’t love that it took so long to make, but it was worth it. It was delicious. About a year later I was looking through recipes for some research I was doing and came across one for my dear old friend… panna cotta. Per that recipe it only had to sit for about an hour. That was MUCH faster than the preparation I made before! I set out to try it that night. I was a bit leery as to how it would turn out, but I gave it a try anyway. It was a winner. Just as delicious as what I had made before without the long wait. I have changed the recipe up a bit over the years, and it has become one of our favorite desserts.

  Feel free to play around with the flavors a bit. The picture included with this recipe is of a honey lavender version I made. The recipe I am posting is just for a vanilla version so you can just add whichever flavors work for you and the people you are cooking for. If you need tips on how to add your own flavors, just ask!

  Gluten Free Vanilla Panna Cotta

  3 tsp Gelatin (unflavored)
  4 tbsp Cold water
  1/4 cup Sugar
  1 tsp Vanilla Extract
  1 cup Milk (full fat)
  1 1/4 cup Heavy Cream

  In a small bowl, soak gelatin in water until soft.
  In a pan, heat milk, cream, vanilla and sugar. Bring to simmer. Add gelatin and remove pan from heat. Stir until gelatin dissolves. Pour mixture in four ramekins (or small bowls, or even coffee mugs) and let cool. Refrigerate until set, at least one hour.
  Enjoy!

  Posted in Foodie Talk, Recipes | Tagged Celiac Disease, Gluten Free, Gluten Free Community, Gluten Free Cooking, Gluten Free Dessert, Gluten Free Desserts, Gluten Free Food, Gluten Free Foodie, Gluten Free Foodie Talk, Gluten Free Panna Cotta, Gluten Free Recipes, Living Gluten Free

• Sometimes you just need a “quick” and easy gluten-free meal…

  Posted at 12:30 am by Got No Thyme for Gluten

  Mar 22nd

  

  Sometimes you have a busy or challenging day and just can’t shake it. Most people call them Mondays. I jest, any day can be a challenge. Sometimes it starts out questionable and just never gets better. On days like that, especially on days like that, the last thing you want to think about is cooking a meal. You just want to pull in the closest drive thru and be done with the day. The drive thru is not always an easy option when you have food restrictions. In a town full of fast food there may only be a couple that you can safely eat at, and most likely only a couple of the items off the menu you can have or even like. That can make an already frustrating day even worse.

  So… what to do? Some days you will absolutely go for the one drive thru near you, other days you will go home and make do. What does “Make Do” look like? Around our house, sometimes it looks like a frozen pizza and some Ben & Jerry’s. Other times it looks like a simple recipe. Something quick and easy. I try to keep ingredients around to pull from to make an easy meal. (I used to have a friend that would give me a hard time if I ate out or made something simple because, “You are a chef, you should be cooking gourmet dinners!”… not even a chef wants to cook big elaborate meals every day. Quick and easy recipes are important for anyone to have in your back pocket.) Pasta is always good to have on hand for a quick meal. You can throw anything in pasta. Experiment with it. The other night we made pasta with butter and parmesan cheese, that’s one of our go to easy meals, and the wife said, “Would these work in there?”, holding up a jar of ricotta stuffed peppers in oil. Truthfully, I was not sure if the flavor of the oil they were soaked in would work and the peppers can get quite strong. We are a pretty food adventurous family, so we decided to give it a go. It was delicious and we will definitely be eating it again. Experimenting can help you find some of your new favorite foods. Just always make sure to check labels to make sure it is safe for you to eat.

  One easy meal we love is roasted potatoes and sausage with veggies. It is so easy to make and is completely adaptable to what you have on hand. For instance, if you don’t have potatoes you could use any kind of, or a mix of, root vegetables. We’ve made it with sweet potatoes a handful of times and loved it. You can trade out the sausage for a different type of meat, if you would like. Just be aware that with this recipe the meat is going in precooked. You can also trade out the vegetables included, we do that often depending on what we have on hand. The adaptability is one of my favorite things about this recipe. You can use your favorite seasonings and herbs. You can use fresh, frozen or canned ingredients. Make it fit your tastes. This recipe, as written, is how I prepare it for my family… feel free to change it up and make it your own!

  When you look at the cooking time you will say, “Now, Jeani, I thought you said this was a QUICK and easy meal.” I will argue that it is both, kind of. It cooks for about an hour, but it goes together very quickly. Your hands on time is quick. I have used frozen vegetables for quick prep in this recipe.

  Roasted Potatoes and Sausage with Veggies

  3 lbs Yukon Gold Potatoes (diced)
  2 links Sausage (cooked and diced)
  1/2 C Corn
  1/2 C Carrots (diced)
  1/2 C Green Peas
  1/2 C Shredded Cheese
  2 t Dried Thyme or Dill
  1 T Onion Powder
  1 T Garlic Powder
  2 T Olive Oil
  TT Salt & Pepper
  

  Preheat oven to 400f
  Dice potatoes, add to large mixing bowl. Drizzle potatoes with olive oil, stir to coat. Add seasonings to potatoes, mix well. Add sausage, peas, carrots and corn to the potatoes, stirring everything together. Pour mixture into a baking dish. Cover with foil and cook for 45 minutes to an hour, until potatoes are tender. Remove foil and top potato mixture with cheese. Cook and additional 12 minutes or until cheese has browned a bit.
  Enjoy!

  Posted in Foodie Talk, Recipes | Tagged Celiac Disease, Easy Gluten Free Cooking, Easy Gluten Free Foods, Gluten Free, Gluten Free Comfort Food, Gluten Free Community, Gluten Free Cooking, Gluten Free Foodie, Gluten Free Foodie Talk, Gluten Free Potatoes, Gluten Free Recipes, Living Gluten Free

• St. Patrick’s Day – Gluten Free Irish Soda Bread

  Posted at 4:31 am by Got No Thyme for Gluten

  Mar 19th

  

  Both my wife and I have Irish heritage and enjoy partaking in some of the Saint Patrick’s Day traditional foods. We like the corned beef, cabbage, potatoes and (my wife in particular) loves the soda bread. It’s a treat around our house since I usually just make it once a year. I’m not sure why I don’t make it more often… it’s really not hard to make at all. I guess I only really think about it when my mind starts to think about it this time of year. I’ve talked about our food traditions before, and our St. Pat’s food traditions are among some of our favorites.

  My sweet bride has not met too many carbs she doesn’t like and Irish Soda Bread is one of her top tier carbs. It never lasts long around here. Now, some people are very particular about their soda bread. Some like it plain with no additions. Some like to add raisins. I’m not a food snob, and I firmly believe there is enough room at the table for everyone’s version. The great thing about most recipes is that they are adaptable. Add or subtract what you like or don’t like. I will say… when baking, you must follow the proper ratios to have a successful outcome but you can definitely tweak the flavors a bit.

  Gluten Free Irish Soda Bread

  3 C Gluten Free All Purpose Flour
  1/3 C Granulated Sugar
  1 T Baking Powder
  1 t Baking Soda
  1 t Salt
  2 t Xanthan Gum
  1 T Caraway Seeds
  2 C Buttermilk
  1 Egg (beaten)
  1/4 C Butter (melted)

  Pre-heat oven to 325. Grease a 9×5 inch loaf pan.

  Combine flour, baking powder, baking soda, xanthan gum, sugar, salt and caraway seeds. Mix together.
  Blend egg and buttermilk together. Add, all at once, to dry ingredients. Mix just until moistened. Stir in melted butter.
  Pour into prepared loaf pan.
  Bake 60-70 minutes, or until it passes the toothpick test.
  Cool on wire rack.
  
  Wrap in foil for several hours, or overnight for best flavor. (Ours never lasts that long)

  Enjoy!
  
  

  Posted in Holiday, Recipes | Tagged Celiac Disease, Gluten Free, Gluten Free Bread, Gluten Free Comfort Food, Gluten Free Community, Gluten Free Cooking, Gluten Free Food, Gluten Free Foodie, Gluten Free Irish Soda Bread, Gluten Free Recipes, Gluten Free Soda Bread, Living Gluten Free

• Gluten Free and Rice Free Cornmeal Cookies

  Posted at 10:17 pm by Got No Thyme for Gluten

  Mar 10th

  

  Gluten free baking can be tricky. They, more times than not, come out more dense than their gluten filled counterparts. To combat this you will want to add some starches in with your mixture to add a bit of lightness to your finished product. We will do a full blog on that in the future.

  One issue we run into with gluten free flours is the amount of rice in them. My wife has a problem when she eats too much rice. It has an accumulative effect and after consuming too much she feels as if she has been glutened. We all know that is far from a fun feeling.

  Over the holidays she was glutened pretty badly and had a very bad reaction. It lasted for quite a while. It just so happened to be at a time I was doing some holiday baking, which she loves. Unfortunately, she was not going to be able to have any of the baked goods I was making because they all had rice flour in them. The thought of adding rice to her system on top of all the pain she was in was just too much for her to want to do.

  I hated the thought of making all these delicious holiday treats and her not being able to have any of them, so I tried to find something to bake that she could enjoy without adding to the pain she was already experiencing. Enter the cornmeal cookie. Gluten free AND rice free. The added bonus was… they tasted great! These are sweet, but not too sweet.

  Feel free to change up the dried fruits/nuts listed. I have used dried cherries and dried blueberries before and it was just as delicious. You can even make an adult version by trading the water with rum. If you, like my wife, need this to be both gluten free and rice free, make sure you read the label carefully to ensure you are buying cornmeal that is marked gluten free and does not include rice in the ingredients list.

  Gluten Free Cornmeal Cookies

  1/2 C cranberries (dried)
  1/4 C golden raisins
  1/4 C black walnuts
  1/4 C water
  1 1/2 C cornmeal
  1 1/2 C corn starch
  3/4 C sugar (granulated)
  1 t baking powder
  3/4 t xanthan gum
  1/2 t butter (room temperature)
  2 T milk
  2 eggs (large)
  1 t vanilla extract
  
  – Preheat oven to 350*f . Line baking sheet with parchment paper.
  – Combine dried fruit and water together. Set aside.
  – Combine cornmeal, corn starch, sugar, baking powder, xanthan gum and salt in the bowl of a stand mixer. Mix on low to combine mixture. Add butter to the bowl. Blend until mixture looks like coarse sand.
  – Combine eggs, milk and vanilla in a small bowl. Mix until well blended.
  – Add egg mixture to cornmeal mixture. Mix until a stiff dough forms. If the mixture is too dry to come together add milk 1 teaspoon at a time until dough ball forms.
  – Stir fruit and water into the dough.
  – Form 1 tablespoon drops of dough on parchment lined baking sheet. Leave 2 inches between each cookie.
  – Bake cookies 20-25 minutes. Remove from oven and let cookies cool.
  – Enjoy!

  *As always… make sure to read the labels of all food products you buy to make sure they are gluten free*

  Posted in Recipes | Tagged Celiac Disease, Gluten Free, Gluten Free Baking, Gluten Free Community, Gluten Free Cookies, Gluten Free Cooking, Gluten Free Foodie, Living Gluten Free, Rice Free, Rice Free Baking, Rice Free Cookies, Rice Free Cooking

• Breakfast: Grits, Diced Ham & Egg

  Posted at 9:49 pm by Got No Thyme for Gluten

  Mar 9th

  

  They say breakfast is the most important meal of the day. That makes sense, it starts your day. I, admittedly, am not a big breakfast person. It’s not about the foods, I love breakfast food. It’s more about the time of day because I’m a night owl. Give me a piece of toast and a runny yolk and I am in heaven… but don’t forget the bacon.

  Gluten free breakfast at home is pretty straight forward. There are many gluten free cereals available (I love Nature’s Path Gorilla Munch because it reminds me of Corn Pops cereal). Eggs, bacon and potatoes are all gluten free, in their unadulterated state. If you are using liquid egg or any processed foods make sure to read the labels for gluten.

  I was raised in the south, where grits are a breakfast staple. There are may opinions on the “proper” way to eat grits. Some think salt and pepper is the way to go. Others feel butter and sugar are a better option. I’m a foodie… I like both a savory and sweet preparation. If I am eating them plain, I prefer butter and sugar. If I am eating them savory, I like to load them up with cheese and yummy goodness.

  For a hearty breakfast I like to make cheese grits with diced ham topped and a fried egg on top. You can prepare the egg any way you like, but I must say… a runny yolk really takes this dish to another level. When it mixes in with the grits and ham. (Chef’s kiss)

  This is a very adaptable recipe. It’s more of a guideline. Feel free to change it up with what works best for your tastes. I like this recipe for breakfast because it goes together pretty quickly, it’s easy and it’s hearty enough to stick with you until lunch. If you have trouble finding grits in your area, you can order them online. They are not easily available in the area we live now, so I order them and have them shipped to my doorstep. Just keep in mind that not all grits are labeled gluten free, check the label.

  Grits, Diced Ham and Eggs

  2 C Grits (prepared per package instructions)
  4 Eggs (large)
  2 oz Ham (diced)
  1/4 C Parmesan cheese (optional)
  1 1/2 t Butter (optional)
  To taste Salt and Pepper

  Prepare grits according to package directions. Once prepared add butter and cheese, if opting to add them. Set aside. In a skillet cook diced ham until browned (I like to get mine pretty dark, but cook to desired doneness). Add to prepared grits and stir. In skillet fry eggs to desired doneness (I love a runny yolk, especially in this recipe, but feel free to cook the egg to your liking).
  In each bowl, add the grits/ham mixture and top with eggs. Add a sprinkle of salt and pepper to each bowl and serve.

  Posted in Foodie Talk, Recipes | Tagged Celiac Disease, gluten free breakfast, Gluten Free Breakfast Ideas, Gluten Free Comfort Food, Gluten Free Community, Gluten Free Cooking, Gluten Free Foodie, Gluten Free Foodie Talk, Gluten Free Foods, Gluten Free Grits, Gluten Free Recipes, Living Gluten Free

• In the Gluten Free World, Pizza can be a Challenge…

  Posted at 3:59 am by Got No Thyme for Gluten

  Feb 21st

  

  My wife loves pizza. I mean… she LOVES pizza. She could, and would, eat it every day given the chance. We have looked for good gluten free pizza for many years. We gave up finding it and just hoped for pizza with a crust that didn’t taste like it was made from cardboard. It’s definitely a challenge. We have lucked out a few times. Once in South Beach, Florida we lucked into the best pizza (La Leggenda Pizzeria) either one of us have had. When I say it was a great pizza, I don’t mean it was great for a gluten free pizza, I mean it is a GREAT pizza. It was phenomenal. Chewy crust. It was perfect!

  Since we do not live in South Beach, we came back from that trip with a renewed hope in finding a truly great gluten free pizza where we live. We found some good pizza, but not great pizza. When we didn’t find it in the restaurants around us I looked at countless recipes to try to make a great pizza. Countless attempts, countless disappointments. They were good, but not great. I settled on a focaccia bread recipe that was pretty good and used it for our pizzas.

  One day I heard of a gluten free cookbook that focused on pizza. I read the reviews and people were raving about it. I researched the book a bit and found that it was written by a couple that has the same love for pizza that my wife has. They had traveled the world in search of the best pizza. Then the husband was diagnosed with celiac. They decided to travel the world again looking for the best pizza, but this time one that the husband could safely eat.

  To say their cookbook is a game changer in the gluten free pizza game is an understatement. Be it the New York Style, Detroit Style or the Chicago Style they are exquisite. People would never guess they are gluten free pizzas. The crusts are chewy, airy and have a delicious flavor… and that is before you add toppings! We have not had one yet that was not good. If your house enjoys pizza as much as our household does, I really do recommend No Gluten, No Problem Pizza by Kelli and Peter Bronski. I do not know the authors, I have never spoken to or met them, but the book really is a game changer.

  Disclaimer: As an Amazon associate I earn from qualifying purchases. I get commissions for purchases made though links in this post. 

  Posted in Foodie Talk, Recipes, Travel | Tagged Celiac Disease, Gluten Free, Gluten Free Community, Gluten Free Cookbook, Gluten Free Cooking, Gluten Free Food, Gluten Free Foodie, Gluten Free Foodie Talk, Gluten Free Pizza, Gluten Free Recipes, Living Gluten Free

• Korean BBQ

  Posted at 5:32 am by Got No Thyme for Gluten

  Feb 22nd

  You never know where you may get inspiration for trying your hand at a new dish…
  The Olympics have been on for over a week and we have been watching as many events as we can. It is great to watch athletes from all over the world, the best of the best, compete in their chosen sports with such passion. The strength, heart and determination really shine through. It is amazing to watch.
  This year the Olympics are being held in South Korea. Truly by coincidence, I was not looking for it, I came across a spice blend for Korean BBQ at the grocery store. A lightbulb went off over my head. We should watch the PyeongChang, South Korea Olympics while eating homemade Korean BBQ. Why not? I’ve never made Korean BBQ before, but what better time to try it. I made sure the spice blend was marked gluten free, threw it in the basket and headed over to the meat counter for thinly sliced beef. I looked up the recipe recommended by the spice company that sells the blend. I made a few changes to the recipe (like I always do), added the marinate to the meat and waited. I kept thinking, “Oh this is gonna be good!” It was recommended to let the meat marinate for an hour but I let it sit for three to four hours to make sure the meat would be full of flavor. Also, one hour of marinating wasn’t in my schedule because I had about 3 hours of errands to run that day. I cooked it in a skillet, which I would not suggest. I didn’t add oil, because I can be dense, and almost killed one of my favorite skillets. Inside looked like charcoal. Seriously y’all… I had to let it soak for several days before it came clean. I would suggest you cook it on a grill pan or grated pan. If you use a skillet like I did, use a small amount of oil… especially if you like the pan. Meat turned out super tasty, I will be making it again!
  I researched a little for something to cook with the meat. I saw a recipe for Oi Bokkeum (Stir-Fried Cucumbers) and thought it sounded good. I have heard of people eating cooked cucumbers but I have only eaten them cold. The recipe said to use a thin-skinned cucumber, so I picked up a few English cucumbers at the store and sliced both up. I don’t think it would have been as good with a thick-skinned cucumber, so I really would suggest using the English cucumbers for this. You should be able to find them at most grocery stores. If you can’t find them then I would suggest removing the skin. Toasting the sesame seeds really do add an extra bit of flavor to the dish. It is super easy to toast them! Add them to a warm pan. No oil, just the seeds. I did it on high heat, but… I like to live on the edge. Cook them the temperature you are comfortable with because if they burn they will turn bitter. Once you start to see them turning a little brown then they are done. See, that was easy! The dish goes together pretty quickly, as most stir-fried vegetables do. LOVED this dish. I will, without doubt, be making this again. It was refreshing and light. I think the cooked cucumber was a perfect complement to the heaviness of the meat.
  I served it with a bit of Jasmine rice. This was a super tasty meal and a perfect accompaniment to our Olympic viewing that night! Go USA!

  Bulgogi (Korean BBQ)
  Ingredients:
  1 pound Flank steak, Skirt Steak or Eye of Round, sliced very thinly
  4 Green Onions, chopped
  4 T Gluten Free Soy Sauce or Tamari
  3 T Packed Brown Sugar
  2 T ‘The Spice Hunter’ Korean BBQ Global Fusion Rub
  Garnish Toasted Sesame Seeds

  Preparation:
  Combine half the green onions with soy sauce, brown sugar and Korean BBQ spice blend.
  Pour sauce mix into a zip lock bag, add thinly slice meat and coat well. Refrigerate at least one hour.
  Heat pan to high heat (if using flat skillet at 1 teaspoon of oil)
  Add meat to hot pan, careful not to over crowd the pan. Cook in batches if needed.
  Cook, stirring or flipping often until meat is well glazed and cooked through.
  Garnish with remaining green onions and sprinkle with sesame seeds.
  Enjoy!

  Oi Bokkeum (Stir-Fried Cucumbers)
  2 English Cucumbers
  1 ½ t Salt
  2 t Vegetable oil
  ½ t Garlic, minced
  1 Scallion, finely chopped
  1 t Sesame Oil
  ½ t Sesame Seeds, toasted

  Preparation:
  Cut cucumbers in half lengthwise and then thinly slice (1/8 inch) them crosswise at a slight diagonally.
  Toss cucumber slices with 1 ½ teaspoons of salt, stir to coat evenly. Let sit for 5 minutes.
  Squeeze as much water out of the cucumbers as possible. Don’t worry about bruising them, they will recover when stir-fried.
  Heat pan to high heat. This will cook quickly. Add ½ Tablespoon of cooking oil. Quickly stir in garlic, careful not to burn. Add cucumbers. Stir-fry for a minute, or until the cucumbers are slightly cooked. You still want them to be firm.
  Turn off heat. Toss well with scallion, sesame oil and sesame seeds.
  Enjoy!

  Disclaimer: As an Amazon associate I earn from qualifying purchases. I get commissions for purchases made though links in this post. 

  Posted in Recipes | Tagged Celiac Disease, Gluten Free, Gluten Free Asian, Gluten Free Bulgogi, Gluten Free Community, Gluten Free Cooking, Gluten Free cucumber, Gluten Free Food, Gluten Free Foodie, Gluten Free Korean BBQ, Gluten Free Korean Food, Gluten Free Recipes, Gluten Free Stir Fry

• Gluten Free Potato Gnocchi

  Posted at 11:37 pm by Got No Thyme for Gluten

  Feb 12th

  Quick post today. This is to go with the Chicken Gnocchi Soup recipe from a few post back. Sometimes it is hard to find a good premade gluten free gnocchi. The brand I mentioned in the post is becoming harder to find these days, so here is a recipe to make your own. I love this recipe. They come out light and fluffy, like a good gnocchi should. It should be like biting into little clouds. So good! Obviously freshly grated Parmesan is better, but when I made this a few nights ago I used the stuff you find on the shelf in the grocery store, because that is what I had around the house. It worked just fine. Sometimes you just have to work with what you have in your pantry! Hope Monday has been treating you well! Enjoy they recipe!

  Gluten Free Potato Gnocchi
  Dough
  1 pound Yukon Gold Potatoes (peeled, cooked, mashed and completely cooled)
  ¼ cup Garbanzo Bean Flour
  ½ cup Potato Starch (not Potato Flour)
  ¼ cup Parmesan Cheese, grated
  1 pinch Ground Nutmeg
  2 Egg Yolks
  ¾ t Salt

  Instructions
  In large mixing bowl add mashed potatoes, garbanzo bean flour, potato starch, Parmesan, nutmeg, egg yolks and salt. Mix until just incorporated. Pour mixture out on a counter lightly dusted with potato starch. Kneed the mixture to make very soft, but not sticky, dough. If it gets sticky kneed in more potato starch, a little at a time just until dough is no longer sticking to your hands.
  Dust counter with potato starch again. Divide dough into four equal pieces. Take first piece and roll it into a long cylinder about as thick as your finger. Roll from the center of the cylinder to get an even tube shape. Cut into 3/4 inch segments. To make the traditional ribbed shape, lay a fork on the counter with the tines down. Roll each segment down the tines of a fork. Fork step is optional, if you are in a hurry. Repeat with other three sections of dough.
  Lightly dust a sheet pan with potato starch. Place cut gnocchi on sheet pan, cover with plastic wrap and refrigerate until ready to cook.
  In batches, drop gnocchi in large pot of salted boiling water, careful not to over crowd the pot. As the gnocchi float to the surface, transfer with slotted spoon to strainer. When all gnocchi are cooked, add them to soup or sauce of your choosing. Enjoy!

  Disclaimer: As an Amazon associate I earn from qualifying purchases. I get commissions for purchases made though links in this post.

  Posted in Recipes | Tagged Celiac Disease, Gluten Free, Gluten Free Comfort Food, Gluten Free Community, Gluten Free Cooking, Gluten Free Foodie, Gluten Free Foodie Talk, Gluten Free From Scratch, Gluten Free Gnocchi, Gluten Free Italian, Gluten Free Recipes, Gluten Free Soup

• Casseroles

  Posted at 6:50 am by Got No Thyme for Gluten

  Feb 10th

  I don’t know about y’all, but when I was a kid condensed cream soup casseroles were very popular. You know the kind, one of the many flavors of condensed soup mixed with a variety of things then put in the oven. A mixture of protein, veggies and condensed soup all poured into a lasagna pan then topped with cheese or breadcrumbs. I have had so many in life, at church functions or funerals, that have the texture of a thick paste and taste like salt has never even gone near it. When not seasoned, these blocks of goo can be the worst thing you have ever put in your mouth. Don’t get me wrong, some were/are really tasty. As an adult, I have come to really like some because they are quick and can be warm-the-bones good. Some, however, should be banished from the planet. I can just imagine thick, under seasoned bricks of casserole floating through space.
  There were some of these casseroles that I liked, but when I started cooking gluten free those casseroles kind of fell off my radar. Condensed soups contain gluten. I could no longer just pick up a can at the store. It wasn’t really an issue until the holidays came around and I needed to find a new way to make the time honored green bean casserole. That’s one of them that I liked, but without using the canned soup I was not sure how to pull it off. I tried several different ways, but none lived up to the green bean casserole I was used to. Then I came across a recipe online that was supposed to mimic condensed soup. I gave it a try and was pleasantly surprised. It needed some adjustments, but it was a base for something good. Once I played with it for a while, I was able to make a green bean casserole that no one was the wiser about.
  A few years ago, my other half, was wanting Tater Tot Casserole. I had never heard of it. She is from the Midwest and her mom used to make it for her when she was growing up. I called her mom up to ask for the recipe and was told it was the easiest thing to make. I followed the recipe and found I really liked it. It is a regular in our house and has become a comfort food for us both. I use the condensed soup recipe and Ore-Ida brand tater tots as they are marked gluten-free. It’s yummy!

  Gluten-Free Condensed Cream Soup
  1 cup Cold Milk
  2 T Corn Starch
  1 t Chicken Bouillon (gluten-free)
  1 ½ T Butter
  2 t Bragg Liquid Aminos*
  ½ t Salt
  Dash Black Pepper
  In saucepan whisk milk and corn starch together until well blended. Stir in butter, liquid aminos, bouillon, salt and pepper. Heat to boil, stirring frequently.
  Simmer on medium-low for 2 minutes (or more if needed) to thicken.
  ** For Cream of Mushroom stir in drained can of mushrooms, diced
  ** For Cream of Chicken stir in ½ cup of diced cooked chicken
  ** For Cream of Celery stir in ½ cup sautéed chopped celery
  *I use the Liquid Aminos to add umami (earthiness) to the mixture. I think it adds a great layer of flavor.
  Tater Tot Casserole
  1 recipe Condensed Cream of Mushroom recipe, already prepared
  2 cans French style Green Beans, drained
  1 pound Ground Beef, cooked
  1 Bag Gluten-Free Tater Tots
  In a mixing bowl mix together cream of mushrooms soup, beef and green beans, until mixed well. Pour mixture into baking dish. Cover top with one layer of tater tots. Cook at 400 degrees for 20-25 minutes. Enjoy!

  Disclaimer: As an Amazon associate I earn from qualifying purchases. I get commissions for purchases made though links in this post.

  Posted in Recipes | Tagged Celiac Disease, Gluten Free, Gluten Free Casseroles, Gluten Free Comfort Food, Gluten Free Community, Gluten Free Condensed Soup, Gluten Free Cooking, Gluten Free Food, Gluten Free Foodie, Gluten Free Recipes, Gluten Intolerant, Living Gluten Free

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