Gluten Free Recipes

Posted on Dec 27, 2011 in Health & Wellness

Sweet Potato Casserole

If you don’t want to make this as a side dish for the holidays, consider making it as a dessert during the winter. Here is the recipe:

5 large sweet potatoes

1/2 cup dark brown sugar

1 teaspoons ground ginger

1 teaspoon ground cinnamon

4 Tablespoons butter, cold

1/3 cup orange juice

Mini marshmallows

  1. In a large pot, boil sweet potatoes until tender. (A knife should slide easily into the center of the potatoes but the potato should still feel a little firm. You don’t want them to feel mushy. Test them after 20 minutes of boiling.)
  2. Fill a large bowl with ice water. One-by-one slip the potatoes into the ice water and remove their skins. (The skins slide off easily under water. Simply make a small cut in the potato and the skin will peel off. It is like magic!)
  3. Cut potatoes into 1/2 inch slices. Set aside.
  4. In a small bowl, combine the brown sugar, spices and butter. Rub together until mixture is chunky and butter is evenly distributed throughout the sugar.
  5. Layer the potatoes in the bottom of a medium casserole dish. (Use any dish that is large enough to hold 5 potatoes. This size and shape of the dish doesn’t really matter for this recipe.) Sprinkle 1/2 the sugar mixture over the potatoes. Repeat and sprinkle the remaining sugar mixture over the top of the potatoes. Pour the orange juice evenly over the top layer of potatoes.
  6. Cover with foil and bake for 45 minutes or until sweet potatoes are tender and the juices are boiling.*
  7. Remove casserole dish from the oven and turn on the broiler.
  8. Cover the casserole with a layer of marshmallows.
  9. Put dish under broiler until marshmallows are golden brown.

*You can make this dish up until step 5 a day or two before your meal. Then, on the day of your meal, reheat and top with the marshmallows. Serves 6

Gluten-Free Stuffing

If you’ve never made gluten-free stuffing before, this is the perfect recipe to start with!
Use the recipe below as a guide. If your favorite Thanksgiving stuffing includes other vegetables, use them! This recipe is really forgiving.

One last thing. I use chicken liver in this recipe. Now I know that many people aren’t wild about chicken liver. If you don’t like liver. Leave it out. With or without liver, this is a mighty tasty gluten-free stuffing.

1 loaf Easy Gluten-Free Sandwich Bread, cubed and toasted
2  stalks celery, chopped (about 1 cup chopped)
1 medium onion, diced (about 1 cup diced)
3 cloves garlic, minced (about 1 Tablespoon minced)
3 Tablespoons olive oil, divided
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon freshly ground black pepper
1/4 teaspoon Kosher salt
10 ounces chicken liver, chopped
4 cups gluten-free chicken broth (I use Progresso 100% natural broth.)

Preheat oven to 350 degreesF. Butter an 8-quart casserole dish and set aside. (You could also use a 9×13-inch baking dish.)

  1. In a medium non-stick saute pan, heat 2 Tablespoons olive oil over medium-high heat.
  2. Add the celery. Cook for two minutes. Add the onions. Cook for two minutes. Add the garlic and dried herbs, ground pepper and salt. Cook until vegetables are translucent.
  3. Transfer the mixture to a large bowl.
  4. In the same saute pan, heat remaining Tablespoon olive oil.
  5. Add the chicken liver. Cook for three minutes. Be sure to stir constantly to prevent chicken livers from sticking to the pan.
  6. Transfer cooked chicken livers to the bowl.
  7. Add the bread cubes.
  8. Pour two cups of chicken broth over the stuffing mixture. Stir to combine.
  9. Once the bread has absorbed all the liquid, add an additional cup of chicken broth. Stir until bread has absorbed all the liquid.
  10. If bread is still dry, add remaining cup of chicken broth. Stir until the broth is absorbed
  11. Transfer stuffing to prepared baking pan.
  12. Top stuffing with 3 Tablespoons of butter.
  13. Cover and bake for 1 hour or until hot and brown on top.

Serves 6

Cook’s Note: How to Cube Bread for Stuffing

  1. Cut bread into 1/2-inch thick pieces. Cut slices into 1/2-inch cubes.
  2. Toast cubes, in a 350 degree F oven, until golden brown and dry. (For one loaf of bread, I use two large baking sheets. I don’t like to crowd the pan with bread cubes.)
  3. Remove toasted cubes from the oven and allow to cool before using in the recipe.