This gluten free cornbread recipe by cookbook author Carol Fenster is my favorite cornbread. It can be made egg-free; see instructions.
Moist and very flavorful, these allergy-friendly ginger molasses cookies are perfect for dessert and make a special festive treat. You can process them into crumbs in a food processor for a piecrust (about 1½ cups for a 9-inch piecrust). Adding the optional black pepper turns them into Pfeffernüsse, a traditional German goodie served during Christmas.
Keep gluten-free hamburger buns on hand and a stash of ground beef in your freezer, and these flavorful Sloppy Joes can be on the table pronto! Thaw the beef in the fridge the night before or have browned beef in the freezer and you’ll save even more time. Serve with fresh veggies, like celery sticks. Refrigerate leftover filling in a glass bowl, tightly covered, up to 3 days or freeze up to 1 month in a freezer container.
Marsala wine, from the Sicilian city of the same name, is often used in Italian cooking. This classic dish is delicious over polenta, with the pan juices drizzled on top, or try it with mashed potatoes or rice. This recipe is great on weekdays when you’re pressed for time but it’s also a wonderful weekend dish for guests. Refrigerate leftovers, tightly wrapped, up to 3 days.
For many in the Southwest, enchiladas are a weekly mainstay in one form or another. They are highly versatile, lending themselves to a wide variety of fillings beyond chicken. Use store-bought gluten-free red enchilada sauce and leftover cooked chicken to save precious time. Refrigerate leftovers, tightly covered, for up to 3 days.
We all get 24 hours in a day but gluten-free families spend a proportionately larger share of that day devoted to food preparation. Between busy work and school schedules, family commitments and extracurricular activities, it’s hard to carve out time in the kitchen. Let these recipes come to the rescue. Simple ingredients and easy instructions mean you can whip up a healthy and delicious dinner in no time.
Full of flavor, mushrooms make a surprisingly filling dish. Crispy polenta slices provide satisfying crunch and “chew” but these mushrooms can also be served over mashed potatoes, gluten-free toast or grilled tofu, if soy is tolerated. For meat-lovers, add cooked bacon bits.
Polenta is the Italian word for what’s called grits in the South and cornmeal in the rest of the United States. It can be chewy (especially when baked or fried) and fabulously filling. The traditional method of preparing polenta requires constant stirring over the stove and messy splatters. To save time and cleanup, this gluten-free version cooks in the microwave. If the broth is dark in color (like some store-bought brands), your polenta will be a muddy yellow. If you use water, it will be gloriously yellow but you’ll need more salt to compensate for the salt in the broth.
Southwestern dishes like this Cheddar Grits with Southwestern Black Beans made with beans and corn grits are hearty and filling. For meat-eaters, add browned chorizo sausage.
Apple juice provides just the right touch of sweetness to balance Indian-inspired spices in this vibrant Butternut Squash Soup with Chipotle Cream soup. Its rich orange color, a drizzle of Chipotle Cream and a sprinkle of chives give it an elegant presentation. For meat-eaters, add crispy sautéed prosciutto bits.
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