Gluten free – Holly's Gluten Free Home

I saw the recipe for this amazing coffee cake on Ina Garten’s site (credit Ina Garten Recipes for inspiration) and knew I needed to adapt it to a gluten free recipe and WOW! I’m so glad I did. Great start to my staycation but not a great start to my eating less. Ha!

In order to change a coffee cake recipe to gluten free, there are a couple of easy fixes.

1- Find a coffee cake recipe that incorporates yogurt or sour cream. These convert easily.

2- Use a simple gluten free flour mix. I usually use King Arthur Measure for Measure and I use about a tablespoon less than what the recipe calls for to improve the texture.

3- Add a Tablespoon of apple cider vinegar to the liquid ingredients.

For this recipe, in a mixing bowl combine

1 T apple cider vinegar

3 eggs, 1 extra egg white if eggs are small

1/2 cup vegetable oil

1 teaspoon vanilla

1 cup sour cream

Mix well

In a separate bowl combine

1.5 cup measured shy of the full amount

Dash salt

Zest of one lemon

2 teaspoons baking powder

1 cup sugar

Mix and then add in thirds to the liquid

Dust 2 cups blueberries (more or less to your taste ) with gluten free flour and fold in

Bake at 350 in loaf pan for 50 minutes or until knife comes out clean. Don’t overbake!

Once done, use zested lemon and squeeze all juice into saucepan and mix in 1 cup powdered sugar until smooth on low heat.

Pour over loaf and enjoy.

Put lid on to keep me from eating whole loaf!

Happy New Year. Make it a happy one!

❤️

Gluten Free Ravioli! Spinach Parmesan with Sage Butter Sauce! Meatless Monday is Magnificent!!!

By GlutenFreeHolly

On January 30, 2017

In Gluten free, Gluten Free Dining

Mmmmmmmm… it tastes so good!

Sooooooo… you may know I bought myself a post Christmas present….. a Philips smart pasta maker… and I LOVE IT ?

For you celiacs out there, you know… ravioli is a thing of the past… or so you thought!!!! Check out this deliciousness!!!

Step 1

add flour to equal 2 “cups”. I use Pamela’s artisanal

Add 1 1/2 tsp guar gum

Step 2

Wait for it! The machine tells me to add 190ml… I ignore it and add 250…

2 eggs beaten plus water to equal 250ml

Pour it in, pour it in…

Step 3.

The machine shoots out the pasta and I cut it into squares and then fold each in half into rectangles.

Step 4

Make filling

Steam lightly and drain well 2 cups chopped spinach

1/2 cup ricotta

1 egg and 1 egg yolk (save white, you’ll need it later)

1/2 cup mozzarella

1 t nutmeg

1/2 t red pepper flakes

Pepper to taste

Mix well

Step 5

Brush rectangles with egg white

Place filling in middle

Crimp edges with fork

Step 6

Boil in salted water 7 mins

Step 7

Make the sauce

1/4 cup butter, melt over med heat

Add 1 T dried sage

Whisk in 2 T cream

1 clove chopped garlic

1/4 cup Parmesan

Step 8

SERVE AND EAT!!!

8 steps is a lot for me for a meal… but in this case, it’s worth it.

#NoBanNoWall

#GoodFoodForEveryone by

“One Bowl” Gluten Free Brownies

By GlutenFreeHolly

On January 20, 2017

In Gluten free, Gluten Free Dining

Rich, chocolately brownies, served piping hot with vanilla ice cream. One of my very favorite things. Baker’s, the brand that makes chocolate squares for baking, has always had a “one bowl brownie”recipe inside the package and I’ve made that same recipe since around 1980! The only difference is now I make it gluten free.

This is as easy as it gets, and as delicious as it gets too! My kids cannot believe this is gluten free. The taste and texture are the same! Oh and yes… you can make it in one bowl with just a whisk and 9×11 baking pan.

Ready? This is 5 mins of prep time….

Preheat oven to 350

In microwave melt

4oz bakers unsweetened chocolate and

3/4 cup butter

To do this, put in large glass bowl and heat on high one min. Whisk like crazy. Heat another 30 sec, whisk some more.. finito!!

Add

2 cups sugar

3 eggs

1 t vanilla

1 c nuts- I use walnuts

1 cup gluten free flour mix ( I use Pamela’s)

1 cup chocolate chips (optional, too much chocolate for me.. I don’t include, but for you chocoholics, go for it!)

Whisk!

Your almost there!

Pour into greased glass pan and cook for 35-40 mins until knife comes out clean.

Don’t overcook!

Serve up hot with ice cream or cold for breakfast!! Delish!

❤by

Gluten Free Gnocchi!

By GlutenFreeHolly

On October 23, 2016

In Gluten free, Uncategorized

Recently, a Facebook contact posted about making a rapid fire meal of gnocchi with sage butter… it sounded so good!! I have to admit, I’m not sure I’ve ever had gnocchi and I’m positive I never prepared it, but it sounded so good that I started researching how to make it! A million variations.. egg, no egg.. potatoes baked or boiled, potatoes flakes, sweet rice flour… honestly some of the recipes sounded more like a chemistry lab! I decided to go with EASY! Potatoes and gluten free flour and that’s it baby!

Gluten Free Gnocchi

6 organic medium organic potatoes

2 cups gluten free flour

Pinch of granulated garlic

Pinch of dried sage

Boil potatoes for 35 mins

Place in ice bath and peel

Place in mixer and mix

Add all other ingredients and mix until smooth dough formed

Turn out into floured surface

And slice into portions

Roll each into an 1″ tube and slice into 1″ segments, press lightly with a fork and get ready.. because you’re almost done!!

Remember.. I’m cooking for 6… and they are good eaters. You may be able to half or even quarter the recipe!

Salt water and bring to a boil

Add the gnocchi to the water and boil until it floats up and you scoop them out with a slotted spoon!

Serve immediately, or add to sauce, toss lightly and serve!

I followed the suggestion of the butter Sage sauce.. it was so good!

1/2 cup butter melted

1 clove garlic minced

Salt and pepper

4 sage leaves finely snipped

Simmer and then toss with Gnocchi and top with Parmesan cheese

Enjoy! ❤️by

You’re going to fall for this Pumpkin Penne Pasta! Gluten free & Vegetarian &Delicious

By GlutenFreeHolly

On October 16, 2016

In Gluten free, Uncategorized

It’s October … officially pumpkin can be put in as many dishes as possible month!

I saw as I walked through the living room on my way to gather more laundry (never ends..) a pumpkin lasagna on the Today Show. Sounded so good! So I decided to try to dish this up gluten free and vegetarian!

The end result was a perfectly blended fusion of fall flavors.. vitamin packed goodness.

Step 1- boil up some al dente gluten free penne pasta

Step2-the sauce

Sauté 1T of chopped garlic &

1 yellow onion in

2T olive oil

Add the chopped stems of 4 large kale leaves &

1t thyme

Once simmered down, add one can pumpkin purée and 1/2 can water

Salt and pepper

1 t Bombay curry

Simmer until smooth and thickened

Step 3- the filling

Mix 1 8oz container of ricotta

2 eggs

4 kale leaves chopped

1/4 cup pepitas (pumpkin seeds)

Nutmeg

Step 4- layer it up!

Layer penne then ricotta mix, a handful of mozzarella, then the sauce

Repeat!

Bake at 325 for 45 mins covered

Enjoy!

❤️by

The Gluten Free Power Ball

By GlutenFreeHolly

On September 25, 2016

In Gluten free, Uncategorized

Energy bites are “all the rage”, so for the past weeks I’ve been experimenting with different recipes… adding and subtracting elements to get to my kid’s favorite concoction. And now….. HERE IT IS!

These are not low calorie!!

The rationale of these is a quick and easy snack to power yourself or your kiddies through a long day and solid workout. I did not calculate the calories, but don’t eat a dozen in one setting!

These are so easy and require no oven or other heavy machinery… I’m a little lazy so I use a mixer… but you can do it by hand.

Here we go!!

2 1/2 cup oatmeal

1/4 cup unsweetened cocoa powder

1/2 cup dark chocolate chips

1 cup toasted unsweetened coconut flakes

2T chia

1 cup flax seeds – quickly spin in the food processor/blender prior to adding

1/2 cup pepita (pumpkin seeds)

1/2 cup sunflower seeds

8 oz all natural peanut butter (I warmed it in microwave to mix it more easily)

1/2 cup honey – may need more to get right consistency

1 t vanilla

Mix it up baby now… mix it up baby…

You do sing while you cook.. right??

Then roll into 1 inch balls and refrigerate!

They last all week! This recipe makes around 35

Enjoy!❤️by

Gluten free Spaghetti Pie – vegetarian too.. and soooo yummy❤️

By GlutenFreeHolly

On September 14, 2016

In Gluten free, Gluten Free Dining

spaghetti.. pie.. these are 2 of my favorite things:)

It’s Wednesday… and there is a school open house 6-8 pm and I’m on call. In case you didn’t know, I don’t like to be on call…. really. So I decided I needed a fast, easy, prep in advance kinda dinner that I could whip up and then stick in the oven

Spaghetti pie. Easy. Delicious. Nutritious. Winner!

Here’s how!

12 oz gluten free spaghetti

Cook gluten free spaghetti 1-2 mins less than package instructions

3 eggs

1/2 cup Parmesan cheese shredded

1 cup mozzarella cheese, shredded

1/4 cup pasta sauce

Mix all of that together! Put aside

mix it up.. so easy!

1 onion chopped

1T garlic

2T olive oil

Heat oil in sauce pan, sauté onion and garlic. Add

1 cup shredded carrot

1 cup chopped red pepper

1 cup chopped fresh spinach

Salt & pepper to taste

1 t oregano

1 t Italian seasoning

Sauté until tender, add

2 cups tomato sauce

2T chipotle

getting in the veggies!

chipotle…. makes everything better

Lightly coat pie pan with olive oil

Put 1/3 of the sauce into pan. Pour in pasta and pack down. Top with remaining sauce, additional cheese & bake at 350 for 30 mins.

its gettin hot in there…

Enjoy!❤️by

Oodles of Zoodles & Noodles

By GlutenFreeHolly

On June 28, 2016

In Gluten free, Gluten Free Dining, Uncategorized

Ok.. I have a recent obsession with online recipes and I saw this sadly glutinous recipe that looked devine… I know I act like this rarely happens, like I don’t have gluten envy. Well, it’s fine because I fixed this up and had SUCH a yummy dinner!

This oodlely, noodlely, zoodlely dish is topped with pesto and was adapted, I think, from Delish.. But as I’m definitely food obsessed, I’m not positive and I couldn’t find the darn recipe when I looked for it! So here is mine:

oodles of zoodles & noodles

Oodle, Zoodles & Noodles!

Pesto sauce

1 handful baby spinach

1 cup basil leaves

1/2 cup pine nuts

1/3 c olive oil

Red pepper flakes, salt to taste

3/4 c Parmesan cheese

Process until smooth- reserve

1 cup cherry tomatoes, halved

pesto…. yum

pine nuts.. or walnuts .. your choice

Noodles

12 oz gluten free spaghetti, prepared per package instruction, rinse and drain and place in large bowl

noodles!

Zoodles

Spiralize zucchini (2 large)

Heat olive oil in pan and add zucchini, salt and pepper to taste

Cook on med high heat 3-5 mins until tender but not floppy

Zoodles! getting hot in the pan!

Zoodles & Noodles.. peace & harmony

Add to bowl with noodles

Toss with pesto, top with tomatoes.

despite my spoon’s vicious attempts.. the pesto still made it.. at least some!

Dig In! i know you want it!

Damn Girl (or Guy!)! You rock!!

That is too good!

❤️

by

Quinoa Dinner Salad.. Make meatless Monday memorable❤️

By GlutenFreeHolly

On June 6, 2016

In Gluten Free Dining, Uncategorized

I’m always looking for something fast, easy and delicious! If a recipe meets those 3 criteria, it’s my new favorite food. The challenge is that it has to be delicious to a German au pair, a Mexican husband, a celiac (me), a 7 year old, an 11 year vegetarian and a 15 year old vegetarian…. Yeah… Imagine!

So I saw the recipe in a Kraft magazine while waiting at a doctors office (damn doctors… 😉 ).

So here comes fast, easy and delicious!

Quinoa dinner salad for 6

Cook 2 cups of quinoa in 2 1/2 cups water and 1 T butter

Mix once cooked with

1 cup shredded Parmesan cheese

1/2 cup Italian salad dressing

Then add:

7 sliced radishes

3 green onions sliced

2 cloves garlic crushed

1/4 cup mint chopped

Snap peas chopped coarsely

Salt and pepper to taste

Mix well!

Top with additional Parmesan

Enjoy❤️

by

OMG Look at this Toast! Real breakfast! Real easy and really good (and gluten free)

By GlutenFreeHolly

On April 23, 2016

In Gluten free, Uncategorized

Love, love, love breakfast. Hate,hate, hate getting up early enough to make a real breakfast. My kids have enjoyed years of Nutella and croissants… Probably I have deprived them of the best colleges, long term success and happiness with this sugar rich breakfast… But hey…. I never said I was perfect. Cereals that they like and quick oatmeals aren’t too much better. I’ve tried freezing waffles or breads made over the weekend, but in this household of 6, I’m lucky if the food makes it to Monday! And then…my kids are each so different! My oldest doesn’t want to take the time and has a breakfast drink each morning. My youngest wants breakfast made to order, and the middle one eats breakfast like she’s never been fed…. You can’t make something and set it down for her… She orders refills like a teenager at Shoney’s.

kids breakfast! avocado toast with chia pudding

This past week I honeymooned in France (just one more reason to love my now husband!) and while due to celiac, I can’t partake in all the amazing pastries, I really did enjoy and take note of a culture that knows how to have breakfast! Now… People of France… Please STOP smoking!!!

I saw some of the most beautiful foods… cheeses, pastries, macaroons, breads, gluten free breads, yogurts ( la fermiere…yuuuummmmm), and eggs. One of my favorites was avocado toast.

So this morning, I decided to try my hand at seed and nut bread served up as avocado toast! Yum!! Can’t wait!