Heavenly Gluten Free Overnight Oatmeal Recipe

Recipe Ingredients:

• 1 cup Bob’s Red Mill Gluten Free Steel Cut Oats
• 3 cups water
• 1 tsp vanilla
• 2 Tbl butter (salted or unsalted)
• 3-4 Tbl brown sugar
• 1 tsp apple pie spice or cinnamon or similar spice blend

Needed:

• large crockpot (around 6 quarts or larger)
• medium-sized casserole dish that will fit inside the crockpot

Recipe Directions:

1. Pour about an inch of water into the crockpot liner, then put the casserole dish inside. Pour a little more water between the liner and the dish if the level seems a little low. You want it to come an inch or so below the top of the inside dish to create a water bath.
2. Add the water and oats and any additional ingredients you wish. If you want to add dried fruit, wait until the morning so it doesn’t get soggy.
3. Around bedtime, turn your crockpot on low and set it to cook about 7-8 hours. I have a programmable crockpot, so I set it for that time and then it will go to a warm setting for up to 8 hours.
4. If you don’t have that type of crockpot, the regular low will still work very well. Just consider the time you’ll be serving it up to determine the when you turn your crockpot on since it won’t shut down the heat automatically. Thankfully, the steel cut oats really keep their texture. Very forgiving for this kind of recipe.

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Gluten Free Peaches and Cream Ice Cream Recipe

Ice Cream Ingredients:

• 4 large very ripe peaches, peeled, cut into chunks (about 1-1/4 to 1-1/2 pounds)
• 1/4 cup water
• 1/4 cup peach juice (or 3 tbsp juice and 1 tbsp peach schnapps)
• 2/3 cup white sugar
• 1 cup whipping cream (35% fat)
• 1/2 cup sour cream (full fat)
• 1/2 tsp vanilla
• 1/4 tsp lemon juice

Ice Cream Directions:

1. Place the peaches, water, juice and schnapps in a medium saucepan over medium heat. Cover and cook until the peaches are soft, stirring a few times.
2. Transfer peaches, along with the liquid, into a non-reactive bowl. Stir in the sugar and let the peach mixture cool, uncovered, to room temperature.
3. When the peaches have cooled, add the cream, sour cream, vanilla and lemon juice. Puree with an immersion blender until blended but bits of peaches remain.
4. Cover and chill the mixture thoroughly in the fridge. (You can put in the freezer towards the end to make it extra cold.)
5. Churn in an ice cream maker according to manufacturer’s instructions.

[Recipe Courtesy of Wasabimon]

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For your convenience, here are links to their 4th of July gluten free recipes!

1. Sweet and Sassy Red Potato Salad
2. Apple Mint Salad
3. Simple Strata Salad
4. Summer Squash Scramble
5. Homemade Caesar Salad
6. Fresh Strawberry Pie
7. Secret Gluten Free Chocolate Chip Cookies
8. Easy Skillet Cornbread
9. Southern Fried Summer Squash
10. The BEST chocolate chip cookies

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Gluten Free Mushroom Risotto Recipe

Risotto Ingredients:

• 2 cups Arborio rice
• 2-4 shallots diced
• 1 cup white wine
• 6-7 cups of mushroom stock
• 1 package shitake mushrooms sliced
• 2-3 Portobello mushrooms chopped
• 1-2 cups of grated parmesan
• 1 tsp Virgin organic coconut oil
• 1 tsp Extra virgin olive oil
• Salt and Pepper to taste

Risotto Directions:

1. First, heat up the mushroom stock and keep on low.
2. In a pan with sides, sauté the shallots in the two oils. When they are tender, add the rice and sauté for a few minutes.
3. Now you want to begin the process of adding the stock one ladle at a time.  You add in the stock, stir, and when it is absorbed repeat the process.
4. When you have around 3 or 4 ladles of stock left, add in the mushrooms, salt and pepper.    Once all of the stock has been absorbed, which should take around 20 minutes, it’s time to turn off the heat and add in the cheese.
5. If you want your risotto to be dairy free you don’t need to add in the cheese, it’s already creamy without it.

[Recipe Courtesy of The Whole Gang]

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Gluten Free Mango Raspberry Smoothie Recipe

Smoothie Ingredients:

• 1 cup frozen mango
• 1 cup frozen raspberries
• 1/2 cup milk
• 3 1/2 cups of water
• 2 Tbsp ground flaxseed

Smoothie Directions:

1. Add fruit, flaxseed, milk and water to blender.
2. Blend!

[Recipe Courtesy of 5 Dollar Dinners]

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Gluten Free Eggplant Parmesan Recipe

Ingredients:

• 1 large eggplant
• 2 Tbs. salt
• 1/2 c. gluten free all purpose flour
• 1 tsp. onion powder
• 1 tsp. garlic salt
• 1/2 tsp. ground black pepper
• 1/2 tsp. ground sage
• 2 eggs
• 2 Tbs. milk
• 1 c. gluten free corn-flake crumbs
• 1/4 c. Parmesan cheese
• 1 tsp. dried oregano
• 1 tsp. dried basil
• Prepared spaghetti sauce
• Grated mozzarella cheese
• Vegetable or olive oil (for cooking)

Preparation:

1. Slice eggplant into 1/2 inch slices.
2. Sprinkle salt on both sides of cut eggplant and place in colander in sink or over large bowl.
3. Allow eggplant to sit (to sweat moisture) for 30-45 minutes.
4. While eggplant is sitting, combine flour, onion powder, garlic salt, black pepper and sage to make the flour mixture.
5. Beat egg with milk to create the egg dip.
6. Combine corn-flake crumbs, parmesan cheese, oregano and basil to make breading mixture.
7. Rinse and dry eggplant slices.
8. One at a time, coat each eggplant slice in flour. Gently shake off excess.
9. Dip flour coated eggplant in egg dip. Cover completely.
10. Transfer eggplant slice to breading mixture and coat fully.
11. Repeat steps 8-10 until all slices are breaded.
12. Cook immediately, or freeze for long term storage.

Cooking Directions:

1. Preheat oven to 350 degrees.
2. Heat oil to 350-400 degrees in pan or deep fryer.
3. Fry Gluten Free Eggplant Parmesan slices for 1-3 minutes in oil until golden brown. Do Not Over-brown.
4. Drain on paper towels and transfer to baking sheet.
5. Top each slice of Gluten Free Eggplant Parmesan with desired amount of spaghetti sauce and mozzarella cheese.
6. Bake in 350 degree oven for 10-15 minutes, until cheese is melted and slightly brown on top.
7. Serve immediately for best results.

Freezing Instructions:

1. Gluten Free Eggplant Parmesan can be made in advance and stored in the freezer for up to two months.
2. Freeze Gluten Free Eggplant Parmesan by placing a single layer on a baking sheet lined with waxed paper directly after breading.
3. Place baking sheet in the freezer and freeze four hours to overnight.
4. When Gluten Free Eggplant Parmesan is frozen, transfer to a freezer safe container for storage.
5. Cooking instructions are the same for both fresh and frozen Gluten Free Eggplant Parmesan.

[Recipe Courtesy of Suite 101]

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Here are a bunch of the gluten free recipes included in their post:

• Scrambled Eggs
• Squash Fries
• Fruit Salad
• Blueberry Muffins
• Lemon Poppy Seed Muffins
• Raspberry Peach Smoothie
• Strawberry Sorbet

Have a favorite recipe you usually make on Mother’s Day?  Let us know in the comments!

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Annie Duke has long been open about her gluten free diet and has always been known for her incredible gluten free meatballs.   For anyone interested in giving them a try, I was able to successfully track down the recipe!

Annie Duke’s Gluten Free Meatballs Recipe

Meatball Ingredients:

• 1 lb ground turkey
• ¼ pound ground pork
• Chopped garlic to taste (about a teaspoon)
• ¼ to ½ cup finely chopped mushrooms
• ½ a yellow onion, chopped
• 1 cup spinach cut into ribbons
• 3 large basil leaves, cut into fine ribbons
• Salt and Pepper to taste
• 1 tsp olive oil

Meatball Directions:

1. Heat olive oil in pan.
2. Sautee onion until just translucent.
3. Add mushroom and garlic and cook down about 3 to 5 minutes more.
4. Add spinach and basil and cook until well wilted, about 2 more minutes.
5. Remove from heat and let cool.
6. Put turkey and pork in a bowl.
7. Add cooled mixture and salt and pepper and mix lightly until all the ingredients are well incorporated (do not overwork the meat or it will cook tough).
8. Form mixture into balls and place on a cookie sheet.
9. Bake in a 350 degree oven for about 10 to 15 minutes.
10. Take out of oven and finish in a sautée pan until lightly browned.

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Here is a gluten free recipe for cranberry pumpkin bread that offers a great taste!  Give it a try and let us know how it turns out in the comments!

Gluten Free Cranberry Pumpkin Bread Recipe

Bread Ingredients:

• 1¾ cups gluten-free flour blend (sample recipe below)
• ¼ teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon xanthan gum
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ? teaspoon ground nutmeg
• Pinch of ginger
• ? cup butter or nondairy margarine
• 1 ? cups light brown sugar
• ? cup warm milk of choice
• 2 large eggs
• 1 cup pumpkin puree
• 1 ? -½ cup fresh cranberries, chopped
• ½ cup lightly toasted pecans, chopped, optional

High-Protein Gluten Free Flour Blend Ingredients:

• 1¼ cups bean flour (your choice), chickpea flour or soy flour
• 1 cup white or brown rice flour
• 1 cup arrowroot starch, cornstarch or potato starch
• 1 cup tapioca starch/flour
• Combine flours together. Refrigerate and store in tightly covered container until used.

Bread Directions:

1. Preheat oven to 350 degrees. Lightly grease and flour a loaf pan or a 12-cup muffin tin.
2. Mix gluten-free flour blend, baking powder, baking soda, xanthan gum, cinnamon, clove, nutmeg and ginger together. Set aside.
3. In a large bowl, cream butter until white. Add brown sugar and milk and beat for another 5 minutes. Add eggs one at a time. Stir in pumpkin puree.
4. Add dry ingredients to wet mixture. Fold in cranberries and chopped nuts, if desired.
5. Pour batter in prepared loaf pan or muffin tin. Bake in preheated over for 45 minutes to 1 hour for the loaf, 15 to 18 minutes for muffins.

[Recipe Courtesy of Group Recipes]

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Gluten Free Lemon Coconut Muffins Recipe

Muffin Ingredients:

• 2 cups GF flour substitute
• 2/3 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon xanthan gum
• 1/4 teaspoon salt
• 1 cup sweetened flaked coconut
• 1 tablespoon grated lemon rind
• 1/2 cup milk
• 1/2 cup canola oil
• 2 large eggs

Muffin Directions:

1. Preheat oven to 350°F. Spray muffin pan with cooking spray.
2. Mix flour, sugar, baking powder, baking soda, xanthan gum, and salt in large mixing bowl. Add coconut and lemon rind.
3. Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs.
4. Add liquids to flour mixture and stir until just blended.
5. Fill muffin pans 2/3 full. Sprinkle top with granulated sugar. Bake 18-25 minutes until light golden.

[Recipe Courtesy of Simply GF]

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