Glamour & Green's Gluten Free Blog

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Gluten-Free Caramel Apple Cheesecake August 19, 2010

 

Here is a decadent caramel apple cheesecake recipe from Paula Dean that I have modified below to be gluten-free. It is sure to impress if you have guests over or want to bring something yummy to a neighborhood get-together. No one will suspect that a dessert this tasty could ever be gluten-free.

 
Enjoy!

Ingredients

Directions

Preheat the oven to 350 degrees F.

Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.

Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature.

Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.

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3 Ingredient Gluten-Free Pie Crust August 18, 2010

gluten-free_pie_crust_thumb I found a recipe for cheesecake that sounded soooo good the other day. I thought I could modify it to be gluten free… that is until I got stuck when it came to making the cheesecake crust. Store-bought and gramcracker crusts are obviously out of the question.

But as fate would have it, I stumbled upon Sarah Lukemire’s 3 Ingredient Gluten-Free Pie Crust Recipe from Celiac.com …and problem solved! With only three ingredients (now that’s my kind of recipe!!), there’s no way you can go wrong! 

And check back for my modified GF cheesecake recipe tomorrow. Yay!

  • 1 1/4 Cup almond meal (or very finely ground almonds, unblanched)
  • 1/3 Cup butter 
  • 3 Tablespoons sugar  
  • *Use organic ingredients whenever possible to make a yummier, better-for-you version of this recipe

  • Directions:
    Preheat oven to 350F.
  • Melt butter and combine with almond meal and sugar, mix well until all butter is absorbed.

    Spread into an 8″ round pie pan, pushing into corners and on edges.

    Bake for 10 minutes or until slightly browned.

  •  
  • -Glamour & Green Gluten-Free

    Ps. Keep this recipe on hand for Thanksgiving, Christmas, and other holidays when pumpkin, cherry, or apple pie is a must-have!

     

    Gluten-Free Mini Pineapple Cakes August 17, 2010

     

    House Number 0065175F1 I love having tea parties. I am obsessed with gourmet teas, Victorian teaware, and yummy desserts (gluten-free, of course). I love getting a few of my best girlfriends together for afternoon tea at my house to talk, drink, and eat… It’s the best!

    I found a fabulous recipe for Pineapple Mini Cakes by Giada De Laurentiis and I have translated below to be gluten-free. It would make an excellent & adorable dessert to serve alongside your favorite tea the next time you want to invite your best friends over for tea time. Enjoy!

    Ingredients
    • 1 (3 1/2-pound) pineapple, peeled, cored and cut into 1-inch pieces* see Cook’s Note
    • 2 tablespoons pineapple juice plus 2/3 cup
    • 1/2 cup packed light brown sugar
    • 2 tablespoons unsalted butter, at room temperature
    • 3 egg whites
    • 2/3 cup water
    • 2/3 cup vegetable oil
    • 1 1/2 teaspoons almond extract
    • 1 (18.25-ounce) box gluten free white cake mix

    *Use organic ingredients whenever possible for a yummier, better-for-you version of this recipe. 🙂

    • Special Equipment: 6-cup mini Bundt pan

    Directions

    Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 325 degrees F. Butter and flour a mini Bundt pan (use all-purpose gluten-free flour to dust your pan).

    For the Cakes: Place the pineapple in the bowl of a food processor. Pulse until coarsely chopped. In a 10-inch nonstick skillet, combine the chopped pineapple, 2 tablespoons pineapple juice, sugar, and butter over medium-high heat. Bring the mixture to a boil, stirring occasionally. Cook until the liquid evaporates and the mixture begins to brown, about 10 to 15 minutes. Spoon the pineapple mixture into the prepared pan.

    In a large mixing bowl, combine the egg whites, water, vegetable oil, almond extract, GF cake mix, and 2/3 cup pineapple juice. Using an electric hand mixer, beat the mixture on medium speed for 2 minutes. Pour the batter over the cooked pineapple. Bake for 28 to 30 minutes until the cakes begin to pull away from the sides of the pan and the tops are golden. Allow the cakes to cool for 15 minutes. Place a piece of parchment paper on top of the cakes. Put a baking sheet, upside-down, on top of the parchment paper. Flip both pans over and allow the cakes to cool completely while still in the Bundt pan, about 1 hour. Unmold the cakes and place on individual serving plates.

    Cook’s Note: This recipe will also work using 1 (20-ounce) can crushed pineapple in 100 percent pineapple juice, drained and juice reserved.

    -Glamour & Green Gluten-Free

     

    Gluten-Free Pork Chops with Peach Barbecue Sauce August 13, 2010

    Pork Chops with Peach BBQ Sauce_Photo by Eating Well Try this yummy gluten-free recipe from Eating Well.com the next time you are in the mood for pork!
    Ingredients
    • 1/4 cup plus 1/2 teaspoon kosher salt, divided
    • 1/4 cup firmly packed brown sugar
    • 2 cups boiling water
    • 3 cups ice cubes
    • 4 bone-in, center-cut pork chops, 1/2-3/4 inch thick (1 3/4-2 pounds), trimmed
    • 2 ripe but firm peaches, pitted and quartered, or 3 cups frozen sliced peaches
    • 1 medium tomato, quartered and seeded
    • 2 tablespoons cider vinegar
    • 1 tablespoon canola oil
    • 1/2 cup chopped onion, preferably Vidalia
    • 2 teaspoons finely chopped fresh ginger
    • 2 tablespoons honey
    • 1/4 teaspoon freshly ground pepper, plus more to taste
    *Use organic ingredients whenever possible for a yummier, better-for-you version of this dish!
    Preparation
    1. Place 1/4 cup salt and brown sugar in a medium heatproof bowl. Pour in boiling water and stir to dissolve. Add ice cubes and stir to cool. Add pork chops, cover and refrigerate for at least 30 minutes or up to 4 hours.
    2. Puree peaches, tomato and vinegar in a food processor until smooth.
    3. About 30 minutes before you’re ready to cook the pork chops, heat oil in a medium saucepan over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Add ginger and cook, stirring frequently, until fragrant, 1 to 2 minutes. Add the peach puree, the remaining 1/2 teaspoon salt, honey and pepper to taste. Bring to a boil over high heat, then reduce the heat to a simmer. Cook until reduced by about half, 20 to 25 minutes. Reserve 1/4 cup of the sauce for basting the chops; keep the remaining sauce warm in the saucepan until ready to serve.
    4. Preheat grill to medium.
    5. Remove the pork chops from the brine (discard brine), rinse well, and thoroughly dry with paper towels. Season the chops with 1/4 teaspoon pepper and brush both sides with some of the reserved sauce.
    6. Grill the pork chops, turning once, until an instant-read thermometer inserted into the center registers 145°F, 2 to 4 minutes per side. Transfer to a plate, tent with foil and let rest for 5 minutes. Serve with the warm peach barbecue sauce on the side.
    Tips & Notes
    • Make Ahead Tip: Brine the pork chops (Step 1) for up to 4 hours. Refrigerate the peach barbecue sauce (Step 3) for up to 5 days.

    -Glamour & Green Gluten-Free

     

    Gluten-Free Dinner- Rice August 9, 2010

    House Number 0065855F1 I often like to make rice as my starch for dinner. Since regular (gluteness) bread is out of the question, rice serves as a good replacement. It’s inexpensive, filling, and a good side choice to pretty much any meat dish.

    But I’ll admit it, rice is kind of boring. That’s why I was super excited to find this super tasty rice dish that turns an ordinary side into a full-on fabulous gluten-free main meal. Try it tonight!

    Nonna Luna’s Rice

    Ingredients

    • 1 stick (4 ounces) unsalted butter, divided, at room temperature
    • 2 cups parboiled long-grain rice
    • 3 1/2 cups chicken stock
    • 2 teaspoons kosher salt
    • 1 clove garlic, minced
    • 2 pounds small shrimp, peeled and deveined
    • 1/2 cup lemon juice (about 2 lemons)
    • 1 tablespoon hot sauce
    • 1 cup whipping cream
    • Freshly ground black pepper

    Directions

    In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken stock and salt. Bring the mixture to a boil. Reduce the heat to medium-low and simmer covered for 20 to 25 minutes until the rice is tender and all the liquid is absorbed. Remove the pan from the heat and rest covered for 5 minutes.

    In a large skillet, melt the remaining butter over medium heat. Add the garlic and cook, stirring frequently, for 1 to 2 minutes until aromatic. Add the shrimp, lemon juice, and hot sauce. Cook for 2 to 3 minutes until the shrimp is pink and cooked through. Stir in the cream and heat through. Season with salt and pepper, to taste.

    Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp cream sauce over the rice and serve.

     

    Chocolate Gooey Butter Gluten-Free Cookies August 6, 2010

    Chocolate Gooey Butter Gluten Free Cookies I woke up this morning with a huge craving for chocolate. Yes, I always like & am in the mood for chocolate, but this morning was different. I would not be OK unless I stuffed my face with something super rich & chocolate-y. But I also wanted to try something new. Regular ol’ GF chocolate cake or brownies just didn’t seem good enough.

    But then I found Paula Dean’s Chocolate Gooey Butter Cookie Recipe and translated it below to be gluten-free. It’s awesome & totally hit the spot. Give it a try, my chocoholic friends:

    Chocolate Gooey Butter Cookies

    Servings: Makes 2 dozen
    Ingredients:

    • 1 brick (8 ounces) cream cheese , room temperature
    • 1 stick butter , room temperature
    • 1 egg
    • 1 tsp. gluten-free vanilla extract
    • 1 box (18 ounces) moist gluten-free chocolate cake mix
    • Confectioner’s sugar for dusting

    *Use organic ingredients whenever possible for a yummier, better-for-you version of this recipe.

     

    Directions:
    Preheat oven to 350°. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the GF vanilla extract. Beat in the GF cake mix. Cover and refrigerate for 2 hours to firm up so you can roll the batter into balls. Roll the chilled batter into tablespoon-size balls and then roll them in confectioner’s sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and gooey. Cool completely and sprinkle with more confectioners’ sugar, if desired. Then keep cookies in the fridge until ready to serve!

    Tip: I served this amazing little treats with Mighty Leaf’s Vanilla Bean hot tea… incredible!!!

    -Glamour & Green Gluten-Free

    Ps. Sorry it’s taken me so long to write. With a big move and a new baby (he’s awesome!), it’s been busy to say the least! But, not to worry, I’m baaaaaaack and have plenty of new & fabulous finds to come…

     

    Gluten-Free Chocolate Dipped Bananas June 16, 2010

    Is it just me, the 39 week pregnant lady, or is it HOT in here?! 🙂

    It’s warming up and it’s time to cool off! Instead of eating something traditional, like popsicles, in the summer heat- try something else that’s cold, easy to make, and super-satisfying without having to succumb to the high-fat ice cream in the freezer… chocolate covered bananas!

    Chocolate Dipped Bananas

    Ingredients

    • 5 bananas
    • 8 popsicle sticks
    • 3 cups good quality GF chocolate bar
    • 3 tablespoons butter, cut up
    Toppings:
    • Chopped nuts
    • Toasted coconut
    • GF Cookie crumbles
    • Colored sprinkles
    • Mini chocolate candies or mini semi sweet chips, for chocoholics

     

    Directions

    Peel and cut the bananas in half crosswise, so that you have 8 pieces. Place peeled bananas on sticks. Line a cookie sheet with waxed paper. Place bananas on the cookie sheet in the freezer, keep them in there as long as possible, at least 10 minutes. Heat chocolate bits with butter in a double boiler over low heat until the chocolate melts and butter is incorporated. Dip the chilled bananas in chocolate and roll with your favorite topping. Chill or freeze until ready to serve.

    *Use organic ingredients whenever possible for a better-for-you tastier version of this recipe

    -Glamour & Green Gluten-Free

    PS. CONGRATS to Rebekah Yalcinkaya from Columbus, OH who won the GF Jane Iredale Lip Fixation contest! Thanks to everyone who participated & stay tuned for more fabulous G&G discounts & giveaways! 🙂