Favorite Gluten-Free Recipes
My home has always been filled with the happy sounds of cooking and baking. Years ago when I first learned I had to live gluten free, I feared my kitchen would be silent. But thanks to culinary pioneers like Beth Hillson (founder of Gluten-Free Pantry), Bette Hagman (the original gluten-free gourmet cookbook author) and Steven Rice (founder of Authentic Foods), I figured out how to adapt all the traditional recipes from my culinary training so that I could enjoy them once more.
My son and daughter, who both have food allergies, were my first taste-testers. I spent many hours making treats with new ingredients while they gobbled up the results. Then I began helping others in the gluten-free community as a baker, cooking teacher and cookbook author. We learned together. When my students and customers wistfully talked about the foods they missed the most, I helped recreate these item to deliciously accommodate their special dietary needs.
Today, my kitchen is humming!
These recipes are my most requested, the tasty gluten-free, dairy-free results of years of happy collaboration. And that’s music to my ears.
Filled with Possibility
MAKES about 12
Crepes are a great way to dress up scrambled eggs and leftover cooked asparagus. They can also be served as delicate desserts filled with raspberry soufflé and topped with a crème Anglaise and Belgian chocolate sauce. Versatile for breakfast, lunch or dinner, try filling them with apricot jam, raisins and dairy-free ricotta cheese (sweetened with a bit of sugar), or diced ham and cheese.
½ cup arrowroot flour, potato starch or cornstarch
2/3 cup sorghum flour
11/3 cup milk of choice (rice, hemp,
4 tablespoons melted shortening or oil of choice
1. Mix the arrowroot, sorghum and salt together. Make a well large enough to hold the eggs, milk and oil. Whisk the liquids slowly into the dry ingredients until well blended. Strain and let sit for 15 minutes.
2. Heat an 8- or 9-inch non-stick skillet or crepe pan over medium heat. Pour ¼ cup batter into pan, tilting pan side to side as batter cooks. The batter will become opaque as it cooks. Usually a lace-like pattern develops on the underside of the crepe. At this point, flip the crepe over, loosening the edges with a spatula, as necessary. Cook for about 20 seconds. Slip crepe out of pan and onto a serving plate. If crepes stick to cooking surface, wipe pan with a lightly oiled paper towel before adding more batter.
3. Top crepes with your favorite filling and roll them up.
Each crepe contains 118 calories, 6g total fat, 1g saturated fat, 1g trans fat, 53mg cholesterol, 35mg sodium, 13g carbohydrate, 0g fiber, 2g protein.
Elegant and Easy
SERVES 6 TO 8
This versatile French yeast bread can be enjoyed for breakfast or stuffed with a mushroom filling and served with salad for dinner. Slice it for French toast or toast it and top it with ice cream and fresh berries for dessert.
1 tablespoon xanthan gum
½ teaspoon salt
6 tablespoons sugar
2 packages rapid rise yeast
1 teaspoon cider vinegar
3 eggs, room temperature
1 cup whole milk or milk of choice (rice, hemp, soy), tepid, divided
1½ sticks (12 tablespoons) unsalted butter, softened, or Earth’s Balance Non-Dairy Buttery Sticks or dairy- free margarine (page 60)
Grated rind 1 lemon, optional
1. Preheat oven to 375 degrees. Grease a brioche mold or medium bundt pan.
2. Mix flour, xanthan gum, salt, sugar and yeast together in the bowl of a heavy-duty mixer.
3. Using the paddle of the mixer on medium speed, blend in vinegar, eggs and ½ cup milk. Add remaining ½ cup milk and scrape the sides.
4. Beat in soft butter, tablespoon by tablespoon. Then beat for 3 minutes.
5. Using an ice cream scoop, scoop the dough evenly into the prepared mold or bundt pan. Cover with a lightly oiled plastic film and set in a warm place to rise for 20 to 30 minutes.
6. Bake in preheated oven for 20 minutes. Then lower heat to 350 degrees and bake another 20 minutes or until internal temperature reaches 200 degrees.
Each serving contains 400 calories, 21g total fat, 7g saturated fat, 0g trans fat, 101mg cholesterol, 199mg sodium, 47g carbohydrate, 2g fiber, 7g protein.
*TIP If you don't like bean flour, replace it with an equal amount of sorghum flour in this flour blend (page 60).
Cozy and Comforting
Apple Cranberry Strudel
SERVES 6 TO 8
Here’s a perfect winter dessert that also makes a special breakfast treat on cold mornings.
½ recipe Filo Pastry
3 medium Granny Smith apples,
peeled and diced into ¼-inch cubes
½ cup apple juice concentrate
¼ cup apricot spread (100 percent fruit)
1 teaspoon lemon juice
2 tablespoons dried cranberries, cherries or blueberries
½ cup lightly toasted walnuts,
2 tablespoons sugar
¼ teaspoon cinnamon
Grape seed oil or walnut oil
Powdered sugar, for dusting
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. In a medium nonstick skillet, combine apples, apple juice, apricot spread, lemon juice and dried cranberries. Cook over medium heat for 10 minutes until liquid is absorbed and apples are tender. Remove from heat.
3. If walnuts are used, place them in a small food processor and pulse until finely ground. Reserve.
4. Mix together sugar and cinnamon until blended. Reserve.
5. Roll out the filo pastry between two sheets of plastic wrap until it forms a thin rectangle about 1/8-inch thick. Remove the top sheet. Turn the dough so the short end faces you. Spritz or brush the dough with oil. Sprinkle nuts, if used, over surface. Spread apple filling over the short end of the pastry closest to you, leaving a 2-inch border at the bottom and a 1-inch border on the sides. Fold the bottom border over the filling and roll up the pastry like a jelly roll.
6. Place strudel, seam down, on prepared baking sheet. Spritz or brush with oil and top with cinnamon mixture.
7. Bake strudel in preheated oven for 15 minutes. Reduce heat to 350 degrees and bake an additional 15 minutes or until nicely browned.
8. Remove from oven and cool for at least 15 minutes before slicing. Dust lightly with powdered sugar and serve.
Each serving contains 224 calories, 7g total fat, 2g saturated fat, 0g trans fat, 20mg cholesterol, 18mg sodium, 40g carbohydrate, 1g fiber, 2g protein.
ENOUGH FOR 2 STRUDELS
1¼ cups super-fine white rice flour
¼ cup sweet rice flour
¼ cup sorghum flour
4 teaspoons xanthan gum
1 teaspoon agar powder or gelatin
1/4-1/2 cup warm milk of choice (rice, hemp, soy), divided
1 stick unsalted butter or margarine or dairy-free replacement, melted
1 tablespoon honey
1. Mix rice flour, sweet rice flour, sorghum flour, xanthan gum and agar together. In a separate bowl, combine egg, milk, butter and honey.
2. Make a well in the dry mixture and add the liquids. Mix together using a fork, gradually incorporating the dry ingredients into the wet. The dough should be soft but not sticky. If dough is too dry, add more milk.
3. Gather dough into a flat cake. Wrap in plastic wrap until ready to use. Dough may be refrigerated for later use but should return to room temperature before it is rolled out.
Sweet or Savory
When people with a Polish connection must give up gluten, one of their first requests is a replacement for pierogi. This traditional Polish version of stuffed dumplings is a favorite of many, regardless of heritage. The dumplings are made with a delicate dough that’s rolled as thin as possible and filled with any number of sweet or savory ingredients. Boiled or sautéed in butter, versatile pierogi can be stuffed with your favorite ingredients or with traditional fillings like potato and cheese, sauerkraut or mushrooms. Or serve these sweet, filled with cinnamon and cheese, for dessert.
3 cups gluten-free All-Purpose Flour Blend, more for sprinkling (recipe on page 60)
¼ teaspoon salt
1/8 teaspoon xanthan gum
1 tablespoon oil of choice
¾ cup hot water
1. Mix together flour blend, salt and xanthan gum. Make a well in the center.
2. Crack eggs into the well and add oil. Using a fork, mix eggs and oil together. Slowly mix in hot water, being careful not to “cook” the eggs. As you’re mixing, incorporate in dry ingredients.
3. Use your hands to gather the dough into a ball. Dough should be soft but not sticky. Chill dough if not using immediately.
4. Place two sheets of heavy-duty plastic wrap (or an extra-large ziplock bag cut into 2 pieces) on a flat surface. Sprinkle flour blend on plastic wrap and place dough in the center. Sprinkle more blend over dough and place another sheet of plastic wrap on top. Roll out dough to 1/8-inch thickness.
5. Cut circles of dough (2 inches for small pierogi, 3 to 3½ inches for large pierogi) with a round cookie cutter or drinking glass. Place a teaspoon of filling (recipes follow) on each round. Fold the dough over, forming a semi-circle. Press edges together with the tines of a fork.
6. Place pierogi, a few at a time, in a large pot of boiling water. Cook for 6 minutes. Remove pierogi with a slotted spoon and drain.
TIP Store uncooked pierogi in the refrigerator for several days or freeze up to three months.
Potato, Cheese and Onion Filling
MAKES 4 CUPS
This filling works well with peeled red potatoes. For added taste, stir in fresh parsley and crisp bacon bits.
1½ pounds potatoes
8 ounces grated sharp cheddar cheese or dairy-free cheese
1-2 large onions, finely chopped
2 tablespoons butter or oil
Salt and fresh pepper
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
2. While potatoes are boiling, sauté onion in butter or oil until soft and translucent.
3. Mix mashed potatoes with sautéed onions. Add cheddar cheese, if used. Taste and adjust salt and pepper, as desired.
Each pierogi contains 68 calories, 3g total fat, 1g saturated fat, 0g trans fat, 19mg cholesterol, 47mg sodium, 9g carbohydrate, 0g fiber, 2g protein.
MAKES 3¼ CUPS
2 tablespoons butter or margarine or dairy-free replacement
1 large onion, finely chopped
1 shallot, finely chopped
1 pound chopped mushrooms
1/8 teaspoon salt
2 cups mashed potatoes
2 tablespoons chopped fresh dill or parsley or herb of choice
Salt and pepper, to taste
1. Melt butter in a skillet over medium heat. Toss in onions and shallot and sauté until translucent.
2. Add mushrooms to skillet and increase heat. Sprinkle with salt and cook until juice from mushrooms evaporates, stirring to keep mushrooms from sticking to
3. Stir mushroom mixture into mashed potatoes and herbs. Taste and adjust salt and pepper, as desired.
Each pierogi contains
45 calories, 1g total fat, 0g saturated fat, 0g trans fat,
15mg cholesterol, 46mg sodium, 8g carbohydrate, 0g fiber,
Sweet Cheese Pierogi
Top with Fruit Compote for dessert.
1 pound farmer’s cheese or 2 cups silken tofu, drained and crumbled
1 egg or equivalent egg replacer (page 60)
¼ teaspoon salt
2 tablespoons sugar
1 teaspoon lemon or orange zest
1/8 teaspoon cinnamon
Melted butter or dairy-free
replacement (page 60)
Cinnamon sugar, for sprinkling
Toasted gluten-free bread crumbs, for sprinkling
1. Mix together cheese or silken tofu, egg or egg replacer, salt, sugar, lemon zest and cinnamon. Set aside.
2. Make pierogi dough according to instructions and fill.
3. Toss pierogi in melted butter. Sprinkle with cinnamon sugar and toasted bread crumbs. Top with Fruit Compote.
Each pierogi (without fruit) contains
68 calories, 3g total fat, 2g saturated fat, 0g trans fat, 24mg cholesterol, 47mg sodium, 6g carbohydrate, 0g fiber, 3g protein.
1 pound pitted cherries, prunes or
½ -1 cup sugar
1 teaspoon lemon juice or
1 tablespoon white vinegar
1. Place fruit, sugar and lemon juice in a saucepan and bring to a boil. Reduce heat and simmer until fruit is soft.
2. Remove mixture from heat and mash slightly with a fork or potato masher.
3. Return to low heat and cook, stirring until thick.
Mississippi Mud Ice Cream Pie
MAKES ONE 9-INCH CAKE
I was able to create this gluten-free version of a dessert classic when gluten-free Oreo-type cookies hit grocery shelves. Easy to make, it’s a guaranteed crowd pleaser.
1 Chocolate Cookie Crumb Crust 2 pints vanilla ice cream or dairy- free substitute
2 pints coffee ice cream or dairy- free substitute, flavor of choice
2-3 cups Fudge Sauce, divided
Lightly sweetened whipped cream or dairy-free whipped
1. Soften vanilla ice cream in the refrigerator for about 20 minutes.
2. Spread softened ice cream evenly over the crust.
3. Pour 1 cup cooled Fudge Sauce over ice cream and freeze for about 1 hour.
4. Soften coffee ice cream and spread it over firm layer of fudge.
5. Pour another 1 cup Fudge Sauce over coffee ice cream.
6. Freeze pie at least four hours or overnight. Top with a dollop of whipped cream and a drizzle of warm fudge sauce.
Chocolate Cookie Crumb Crust
11/2 cups finely crushed gluten-free Oreo-type cookie crumbs*
3 tablespoons melted butter or
margarine or dairy-free replacement
1. Preheat oven 350 degrees.
2. Crush cookies in a food processor or blender.
3. In a bowl, stir together cookie crumbs and melted butter.
4. Firmly press mixture over the bottom of a springform pan.
5. Bake crust in preheated oven for 12 minutes. Cool completely.
MAKES 4 CUPS
8 ounces unsweetened
chocolate, coarsely chopped
1 cup brown sugar
1/2 cup granulated sugar
11/2 cups heavy cream or
dairy-free milk of choice (rice,
1/2 cup tapioca syrup or rice syrup or honey
4 tablespoons butter or margarine or dairy-free replacement
2 teaspoons pure vanilla extract
1. Combine chocolate, brown sugar, granulated sugar, cream, and tapioca syrup in a saucepan.
2. Cook mixture over medium heat, whisking until sauce comes to a boil and thickens.
3. Whisk in butter and vanilla.
Each serving of Mississippi Mud Ice Cream Pie contains 310 calories, 19g total fat, 10g saturated fat, 0g trans fat, 43mg cholesterol, 68mg sodium, 41g carbohydrate, 2g fiber, 3g protein.
Make It Dairy Free
Boston Cream Pie
SERVES 8 TO 12
Boston Cream Pie is actually a cake. For an impressive dessert, double the Vanilla Pudding recipe and slice cake layers in half horizontally to make four thin layers.
MAKES TWO LAYERS
This cake stays moist and delicious without refrigeration. The recipe also makes a great birthday cake topped with your favorite frosting.
2 cups Rebecca’s
All-Purpose Flour Blend (above), more for dusting pan
2 teaspoons gluten-free egg replacer*
1 teaspoon baking powder
½ teaspoon xanthan gum
¼ teaspoon salt
2 sticks butter or dairy-free replace-
ment page 60), softened
1 cup sugar
4 eggs, room temperature
1 teaspoon pure vanilla extract
4 teaspoons milk of choice (rice,
1. Preheat oven to 350 degrees. Grease two 8-inch or 9-inch round cake pans. Line pan bottoms with parchment paper or dust with gluten-free flour blend.
2. Mix together flour blend, egg replacer, baking powder, xanthan gum and salt. Set aside.
3. In a separate bowl, cream butter until it’s white. Add sugar and continue creaming until fluffy, about 5 minutes.
4. Add eggs to butter, one at a time, beating until smooth.
5. Stir dry ingredients into butter mixture. (If eggs are cold or not well incorporated, the batter may appear curdled. To rectify this, add an additional tablespoon of flour blend.) Add vanilla and milk.
6. Pour batter evenly into prepared pans. Place on middle rack in preheated oven and bake for 15 to 20 minutes or until done. Let sit for 5 minutes in the pans before removing cakes to cool completely on a rack.
7. To assemble, spread Vanilla Pudding over one layer of cake. Gently place the second layer on top. Use a pastry brush to brush off any cake crumbs from the top and sides. Place cake on a cooling rack over a cookie sheet. Pour Ganache (recipe on right) over the top of the cake, allowing it to drip down the sides. Slice and serve.
*TIP Gluten-free egg replacer is available from Ener-G Foods (ener-g.com).
MAKES 2½ CUPS
2½ tablespoons cornstarch
11/3 cups light cream or milk of choice (rice, hemp, soy), divided
1 egg yolk, beaten
½ cup sugar
❧ Pinch salt
1 teaspoon vanilla
1. Dissolve cornstarch in 1/3 cup cream
or milk of choice. Whisk in egg yolk.
2. In a saucepan, mix together sugar, salt and remaining 1 cup cream or milk of choice. Bring to a boil.
3. Slowly whisk ¼ cup hot mixture into yolk mixture. Then slowly whisk this mixture into remaining sweetened hot cream in saucepan.
4. Over medium heat, continue whisking pudding until it thickens. Remove from heat and stir in vanilla.
5. Using a strainer to remove any lumps, strain pudding into a clean bowl and cool slightly.
6. Cover pudding flush with parchment paper. Refrigerate until ready to use.
MAKES 1½ CUPS
1 cup heavy cream or coconut
milk (not lite)
8 ounces dark (bittersweet)
1. Bring cream or coconut milk to
2. Pour hot cream over chopped chocolate and whisk until chocolate melts and mixture is smooth.
3. Set mixture aside until it begins to thicken (it should still be fluid).
Each serving of Boston Cream Pie contains 570 calories, 38g total fat, 23g saturated fat, 0g trans fat, 167mg cholesterol, 150mg sodium, 59g carbohydrate, 4g fiber, 6g protein. LW
Cooking instructor and chef Rebecca Reilly, author of Gluten-Free Baking (Simon and Schuster), lives in Boston.