Tag Archives: gluten free recipes

Gluten Free Fall Recipes

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Fall is officially here, and with it comes a plethora of beautiful and delicious seasonal foods. Not only that, but colder evenings give reason to eat warm, nourishing meals. Here are some tasty and very fall-like recipes that are sure to leave you satisfied. Let us know which ones you try, and which ones you like best!

Butternut squash risotto


Mexican Casserole with roasted corn and peppers


Gluten free pretzel bites


Gluten free mac and cheese


Quinoa crusted baked onion rings with spicy dipping sauce


Fresh Air Does Gluten Free


For those of us that listen to Fresh Air on NPR, it was a joy to hear Terri Gross interview food experts about gluten-free cooking and baking.

Terri interviewed Jack Bishop and Julia Collin Davison of America’s Test Kitchen. They spent the last few years testing recipes and brands to find the best. It’s a great, informative show.
Click here to listen to the full story. 



On common problems with gluten-free foods

Collin Davison: Gluten is kind of magical, and so when you take it out of the equation, you’re left with flours that can’t absorb liquid as well, they can’t absorb fat as well and they can’t trap those air bubbles that are really crucial for baked goods. So you wind up with things that are … very dense and squat; they’re often greasy and they crumble apart. They don’t have the binding structure of gluten.

On the best store-bought gluten-free flour

Collin Davison: The one that we found worked best universally — and that means in cookies, in bread dough, in biscuits, in muffins — was King Arthur Flour gluten-free blend. And it is very much like, actually, our recipe for gluten-free flour blend in that it uses two types of rice flours — white and brown — and it also uses two types of starches, which is potato and tapioca. And those four ingredients, we found, were really the magic key to finding a blend that worked almost as good as a wheat flour.

Here is one of the recipes from the book, for classic chocolate chip cookies.

Chocolate Chip Cookies

  • 8 ounces (13/4 cups) ATK Gluten-Free Flour Blend
  • 1 teaspoon baking soda
  • 3/4 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, melted
  • 5 1/4 ounces (3/4 cup packed) light brown sugar
  • 2 1/3 ounces (1/3 cup) granulated sugar
  • 1 large egg
  • 2 tablespoons milk
  • 1 tablespoon vanilla extract
  • 7 1/2 ounces (11/4 cups) semisweet chocolate chips

1. Whisk flour blend, baking soda, xanthan gum, and salt together in medium bowl; set aside. Whisk melted butter, brown sugar, and granulated sugar together in large bowl until well combined and smooth. Whisk in egg, milk, and vanilla and continue to whisk until smooth. Stir in flour mixture with rubber spatula and mix until soft, homogeneous dough forms. Fold in chocolate chips. Cover bowl with plastic wrap and let dough rest for 30 minutes. (Dough will be sticky and soft.)

2. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using 2 soupspoons and working with about 11/2 tablespoons of dough at a time, portion dough and space 2 inches apart on prepared sheets. Bake cookies, 1 sheet at a time, until golden brown and edges have begun to set but centers are still soft, 11 to 13 minutes, rotating sheet halfway through baking.

3. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Serve warm or at room temperature. (Cookies are best eaten on day they are baked, but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 1 day.)

Gluten Free Recipes of the Week

Gluten-Free Gnocchi with Brown Butter Emulsion

Via Treehugger:

Gluten-free gnocchi

credit: Knoxy/Knox Photography

I struggled to make my gnocchi gluten-free for some time but after I made these for my son Leo, who also happens to be my harshest critic, he exclaimed, “Oh, mommy, these are my new favorite!”

I couldn’t help but laugh because the solution I was looking for happened so serendipitously. I went to bed the night before trying to figure out what I was going to do with my left over mashed potatoes and as I drifted off, I saw a flash of my grandmother making gnocchi, so I awoke the next morning early and put the mashed potatoes to the test.

Like Leo said, they are my new favorite. I served mine with a simple brown butter emulsion with plenty of Parmesan and sage, but you can serve these with whatever sauce you like. For the colder months, I like to spoon a hearty ragu over them that I then gratine in the broiler with plenty of Gruyere.


  • 1 ¼ lbs. day old mashed potatoes (recipe below)
  • ½ cup tapioca flour
  • 2 tablespoons millet flour
  • 1 tablespoon guar gum
  • 2 egg yolks
  • ¼ teaspoon ground white pepper
  • salt to taste

Mashed Potatoes

  • 4 medium sized Yukon gold potatoes
  • 1 teaspoon kosher salt
  • 3 tablespoons cultured butter
  • ¼ – ½ cup 2% milk
  • salt to taste

1. Peel and cube your potatoes and then bring them to a boil in a 4 quart pot with the salt. Boil until fork tender. Drain the potatoes and then return them to the pot.

2. Add the butter and milk and mash until there are no longer any lumps. The potatoes should be very thick. Salt to taste. Refrigerate overnight in a glass bowl covered with cellophane.

3. The next day, in a 9 x 13 sheet pan, flatten the mashed potatoes with a fork, spreading them out evenly. Mash in the yolks and the pepper.

4. Whisk flours together in a separate bowl. In tablespoon increments, sprinkle the flour over the potatoes and work in with the fork. By the third addition, you should be kneading the dough by hand. Season the dough to taste with salt.

5. Dust the counter with more flour and knead the dough to smooth and is not sticking whatsoever. You will have left over flour, so reserve for another batch.

6. Divide the dough into fourths and then roll into ropes about a foot long (12”) and ½ inch wide. Cut each rope into equal sized segments and then roll each segment into a ball. Press each ball in the with your thumb. Repeat until all the gnocchi are formed.

7. Cook immediately or cover tightly and refrigerate for up to 1 day before using. Freeze in an airtight container for up to three weeks.

Brown Butter Emulsion
1 stick of salted butter
½ cup water

1. Melt the butter in a saucepan.

2. The moment you can no longer see any milk fats, begin swirling the pan over the flame to brown the butter. The moment you see brown flecks over the bottom of the pan, add the water and remove from the heat.

3. Blend with a wand mixer until emulsified. Pour over gnocchi and serve with Parmesan and fresh sage.

Serves 4


Chia and Poppyseed Shortbread with Pomegranate Glaze

Chia seed shortbread

credit: Knoxy/Knox Photography

For the shortbread:

  • 1 cup millet flour
    ½ cup sorghum flour
    ½ cup cornstarch
    ½ cup tapioca flour
    ¼ cup golden baker’s sugar
    ¾ cup granulated sugar
    2½ teaspoons guar gum
    1 teaspoon baking powder
    ¼ teaspoon kosher salt
    1 cup (2 sticks) cold, unsalted butter, diced
    2 large eggs
    1½ teaspoons pure vanilla extract
    1½ teaspoons pure almond extract
    1½ tablespoons chia seeds
    1½ tablespoons poppy seeds

1. Position an oven rack in the center of the oven. Preheat the oven to

2. Line a small jellyroll pan with aluminum foil, letting the aluminum
foil overlap two sides of the pan. Lightly spray the foil with nonstick
cooking spray.

3. In a stand mixer fitted with the paddle attachment, combine all the
dry ingredients and mix on low speed to blend. Add the butter and mix
on low speed until the mixture resembles coarse bread crumbs. Add the
eggs and vanilla and almond extracts and mix on medium-high speed
until the dough begins to pull from the sides of the bowl. Mix on high
speed for 10 seconds.

4. Using a rubber spatula, fold in the chia and poppy
seeds. Transfer the dough to the prepared pan and spread evenly using
an offset spatula.

5. Bake for 25 minutes, or until just beginning to color.

6. Remove from the oven, transfer the pan to a wire rack, and let cool completely.

7. Lift the shortbread from the pan by holding onto the sides of the aluminum foil. Remove the aluminum foil and use a large, sharp knife to cut the shortbread into 3-inch squares.

Pomegranate Glaze

  • 3 tablespoons pomegranate juice
  • 1 cup confectioner’s sugar
  • 1 tablespoon light corn syrup or tupelo honey
  • zest of ½ lemon

1. In a medium bowl, whisk together the pomegranate juice and confectioner’s sugar. Add the corn syrup or honey and the lemon zest. Whisk till very smooth.

2. Transfer the thick glaze to a pastry bag fitted with a small plain tip.

3. Decorate each square by piping on the glaze in a crisscross pattern. Allow the glaze to set for about 10 minutes before serving.

Store in an airtight container for up to 3 days. Makes 12 squares.