Friday, June 1, 2012

Gluten Free Version of Alton Browns Meatloaf.

When I made this I used Trader Joes 85/15 beef and 1/2 package of ground turkey. This just happened to be what I had on hand. You could use the chuck that Alton uses or do half beef and half pork sausage. I did not put bell pepper in this as I did not have any on hand but instead I used red pepper flakes (1/2 teaspoon).

I know the recipe calls for the temp to be 155 degrees but once the temp reached that the meat was still under-cooked. I took the thermometer out and stuck it in another part of the meatloaf and there was a temp. difference, and that is why the longer cook time.
I ended cooking this for about 45 - 55 minutes.

Gluten Free Version of Alton Browns Meatloaf

for the original post click here


  • 2 slices of gluten free bread
  • 1/2 teasoon of garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1 teaspoon dried thyme
  • 1/2 onion, roughly chopped
  • 1 carrot, peeled and broken
  • 3 whole cloves garlic
  • 1/2 red bell pepper
  • 18 ounces ground chuck
  • 18 ounces ground sirloin
  • 1 1/2 teaspoon kosher salt
  • 1 egg

For the glaze:

  • 1/2 cup catsup
  • 1 teaspoon ground cumin
  • Dash GF Worcestershire sauce
  • Dash hot pepper sauce
  • 1 tablespoon honey


Heat oven to 325 degrees F.
In a food processor bowl, combine GF Bread, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.
Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

Bon Appetit! 

Sunday, October 2, 2011

Gluten Free Carrot Cake Cookie Sandwiches


  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 1/2 pound (2 sticks) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups gluten free cookie mix (see below)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 2 cups old-fashioned rolled oats
  • 1 1/2 cups finely grated carrots, (about 3 large carrots)
  • 1 cup raisins
  • 1 cup of walnuts
  • Cream Cheese Frosting

*** My Gluten free mix is 3/4 C of All-purpose GF flour, 1/2 C of tapioca flour, and 1/2 C Rice flour, 1/4 C of potato starch****


    1 - Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.

    2 - In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins. Chill dough in refrigerator until firm, at least 1 hour.

    3 - Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.

    Cream Cheese Frosting


    • 8 ounces cream cheese, room temperature
    • 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
    • 1 cup confectioners’ sugar
    • 1 teaspoon pure vanilla extract


    Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners’ sugar, and continue beating until smooth. Add vanilla, and stir to combine.

    Thursday, August 11, 2011

    Gluten Free Huckleberry Pie

    So funny story about this pie. I was at my sister-in laws house in Oregon and was in the mood to make a pie. She told me she had a couple bags of blueberries in the freezer so blueberry pie it was going to be. The first pie came and went exceedingly fast.
    Since the first pie was a hit, I was asked to make another pie. It was my father-in-law that pointed something out to me. He said, " you know these are huckleberries, not blueberries."
    What? Really? Are you sure?
    None of the previous pie eaters had known that. I thought they were smaller blueberries and maybe it was an organic Oregon thing.
    It turns out that someone had given my sister-in- law a bag of what she thought was blueberries and had stuck them in the refrigerator. Since blueberries and huckleberries are in the same family it was an easy mistake. So if you have either blueberries or huckleberries this recipe works for both.
    To read more on the blueberry vs. huckleberry you can click here:
    I managed to take a couple pictures of the second pie before it was gone.

    This recipe will give you 2 pie crusts.

    Pie Crust Ingredients:

    1 1/4 C of rice flour
    2/3 C of tapioca flour
    1/2 C of potato starch
    1/2 C of corn starch
    1/2 C coconut flour
    1/4 C of sweet rice flour
    1/2 tsp of xanthan gum
    1/8 tsp baking powder;
    1 tbsp sugar
    5 tbsp cold, unsalted butter, in small pieces
    5 tbsp shortening (butter flavored)
    1 egg, beaten;
    1 tbsp cold water;
    1 1/2 tsp cider vinegar.

    1. Combine flours, starches, xanthan gum, baking powder, and sugar.
    2. Cut in butter and shortening until pieces are the size of large peas.
    3. Combine egg, water and vinegar. Combine with dry mix.
    4. Form into a ball. Chill 1 hour. Divide dough in half. Refrigerate or freeze one portion for later use .
    5. Rolling out the dough can be a little hard. If you find your dough is sticking to the rolling pin or board, use a little GF flour ( I use Rice Flour) to keep for sticking. Also if the dough gets too soft just put it back in the refrigerator to harden up (about 20 minutes)
    6. Transfer dough to an 8 inch pie pan.
    If making unfilled crust, prick bottom and bake at 375 degrees for 12-15 minutes.

    Pie Filling:
    4 C of Huckleberries/Blueberries (which you have and/or prefer)
    3/4 C of sugar
    5 tbsp of cornstarch
    2 tbsp of lemon juice
    1/4 tsp of salt
    1/2 tsp of cinnamon

    1. Preheat oven to 375 degrees F .
    2. Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries..
    3. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

    Let the pie cool for an hour before cutting into it. This give it time to thicken up.

    Bon Appetit.

    Wednesday, August 10, 2011

    Gluten Free Orange Bundt Cake

    I woke up this morning with these fierce desire to bake. I had no idea what to bake, only that I needed to bake something. The last time I baked was when I was in Oregon (which was about 3 weeks ago). While I was in Oregon I made Rice Krispy treats, Pecan Pie, Huckleberry pie, and Chocolate chip peanut butter cookies. Everything was of course Gluten free as my hubby's sister, some of her friends, and his mom are all gluten intolerant. I will post those recipes later but today I am craving something fresh and something with citrus. So the GF orange pound cake recipe is born. I had a package of Kinnikinnick's white cake mix so with a few tweeks this is the GF Orange pound cake.

    Ingredients for the pound cake:
    • Kinnikinnick White cake mix
    • 1 (3 ounce) of Vanilla instant pudding *
    • 3/4 C of Orange Juice
    • 1/2 C of Vegetable Oil
    • 4 eggs
    • Zest from 1 lemon
    • 1 tsp of Lemon Extract
    *** I used Jello instant vanilla pudding, my husband does not have a reaction to this so we use it. If you are more sensitive try Better Bowls Instant Pudding mix. You can find it on Amazon.***

    Cake topping:
  • 1/3 C of Orange Juice
  • 2/3 C of powdered Sugar
  • 1/2 tsp orange extract


    1. Pre-heat oven to 325 degrees
    2. Butter and flour ( I used sweet rice flour) your bundt pan
    3. Pour the cake mix and pudding in mixer. Use a spoon to mix well.
    4. Add the OJ, Eggs,lemon zest, and lemon extract.
    5. Mix on low until all blended and not lumpy (about 3 - 4 minutes)
    6. Pour into your prepared pan and bake for about 40-50 minutes
    7. Once cake is cooled and out of pan, combine your toppings all in a bowl and whisk to mix.
    8. I poked holes in my cake then drizzled the topping all over it and served.
    Bon Appetit.

    Tuesday, June 21, 2011

    Gluten Free Orange Chicken

    Sometimes you just crave certain food. Chinese food is one of those foods that my hubby craves. Since almost everything in Chinese food is covered with soy sauce (which is not gluten free) it is almost impossible to indulge in that craving.I have made GF Orange chicken before and he loves it. I have also used the same recipe and changed out the protein, instead of using chicken beef works just as well.



    • 1 1/2 pounds chicken breast cut into bite size pieces
    • 1/3 C white sugar
    • 1/3 C rice wine vinegar
    • 2 tbsp frozen orange juice concentrate
    • 1 tsp salt
    • 1 tsp Tamari
    • 1/4 C cornstarch
    • 2 tsp orange zest
    • 3 tablespoons grated fresh ginger
    • 1 1/2 tbsp minced garlic
    • C oil for frying


    1. Lay the chicken out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and tamari. Set aside
    2. .Heat oil in a wok over medium-high heat. Toss dried chicken in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside.
    3. Drain all of the oil from the wok except about 1 tablespoon.Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add chicken, and heat through.

    I like to serve this with rice and either steamed broccoli or stir-fried broccoli.

    Bon Appetit.

    Wednesday, June 8, 2011

    Gluten Free Spaghetti Sauce with Meatballs.

    "When the moon hits you eye like a big pizza pie, that's amore.." I recently had a Lady and the Tramp moment with my puppies. I fed them 1 large noodle and they each gobbled a side until, viola! They kissed. It's the little silly things that make you smile in life. For my puppy love I had to go back to the Lady and the Tramp dinner classic. Spaghetti and meatballs (gluten free of course).
    When making this your entire house will smell of delicious Italian flavors and the neighbors will come knocking to see where the yummy smells are coming from.


    • 1 C chopped onion
    • 5 cloves garlic, minced
    • 1/4 C olive oil
    • 2 (28 ounce) cans whole peeled tomatoes
    • 2 tsp salt
    • 1 tsp white sugar
    • 1 bay leaf
    • 1 (6 ounce) can tomato paste
    • 3/4 tsp dried basil
    • 1/2 tsp ground black pepper
    • 1/2 C good red wine (I used Graveyard Wnineries Cabernet Sauvignon. They are a local winery where I live and amazingly tasty)

    1 lb of ground beef (I used 85/15 beef from Trader Joes)
    1/2 lb of ground pork ( I had some left over sweet Italian sausage so I just took of the casing and used those)
    1 C of fresh GF bread crumbs **
    1 tbsp of dried parsley (fresh if you got it but dried is great too)
    1 tbsp of Parmesan cheese
    1/4 tsp of ground pepper
    1/4 tsp of garlic powder

    *** I keep a loaf of Kinnikinnick Gluten free tapioca bread in my freezer. I pulled out 3 pieces, put in the microwave for 1 minute, and then threw it in the food processor . Viola fresh gluten free breadcrumbs.***


    • In a large bowl, combine ground beef, pork, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
    • In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.

    Here is the link for Graveyard Winery in case you would like to try amazing wine.
    Bon Appetit.

    Monday, June 6, 2011

    Gluten Free Chicken Fingers/ Fried Chicken

    I grew up picnicing with my family on the weekends. My mom and grandma would pack up my brother and I and head off for our day adventure to a park, museum, or zoo. My mother would also always bring our own food because we were thrifty and because my mom is a great cook and baker.
    I figure it is time for my husband and I to start our own tradition but meld some of my old memories with our new experiences. For our first picnic outing I decided to tackle fried chicken.
    When I went to the store I accidentally grabbed chicken tenders so this is the gluten free attempt at chicken fingers (AKA fried chicken).

      2 C buttermilk (****you can use fresh but I found this powdered buttermilk in the baking isle of my grocery store that worked great.)
      • 1 tbsp Dijon mustard
      • 1 tsp salt
      • 1 tsp ground black pepper
      • 1 tsp cayenne pepper
      • chicken (I used chicken tenders and there were about 15 pieces)
      • 2 C Bobs all-purpose GF flour
      • 1 tablespoon baking powder
      • 1 tablespoon garlic powder
      • 1 tablespoon onion powder
      • 5 cups vegetable oil for frying

      • *** as I stated I used a powdered buttermilk that you only add water too to get the 2 C that you need. I figure who really keeps fresh buttermilk on hand all the time unless you make fresh butter like I occasionally like to do)

        1. Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator anywhere from 2 to 8 hours (I had mine marinate for about 3 hours).
        2. When you are ready to cook the chicken, combine the GF flour, baking powder, garlic powder, and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.
        3. Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.

        Bon Appetit