Showing posts with label gluten free recipes. Show all posts
Showing posts with label gluten free recipes. Show all posts

April 28, 2015

Pumpkin Crunch Cake

Print Friendly and PDF Growing up, I have always had a major sweet tooth. Cookies and ice cream and candy and get the picture. But when you need a gluten free alternative, it can be tricky to find something that tastes good and still fits your dietary needs.

The Pumpkin Crunch Cake is my absolute favorite recipe. It's easy to make, and it's a huge hit in my family. It has a custard-y texture with a buttery crunch on top, a perfect combination that tastes great with ice cream, too. We first made it back a few years ago, and now my little sister makes it for us on her own. She brought it as potlock one time, and a friend of ours liked it so much that she requested we make her another cake!

Although there are several Pumpkin Crunch Cake recipes, we like to use the one from The Thrifty Frugal Mom.

Since it isn't a gluten free recipe, we use Betty Crocker's gluten free yellow cake mix. I haven't tried the recipe both ways, but my sisters (who are not gluten free) agree that it tastes the same with a slight difference in texture. They could hardly tell a difference!

March 05, 2013

Easy GF Pizza-Style Portobello Caps

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Easy Pizza-Style Portobello Caps

We're still chugging along on our vegan experiment, although most of the family is now on a vegetarian experiment instead. The kids can't resist adding Parmesan to their pasta and the hubby likes his ranch dressing. There are vegan alternatives available, but I just can't justify the expense right now.

We are really enjoying trying new things. For example, I never realized just how much we like portobello caps. Yum, yum... and so versatile. We like them as a "meaty" steak substitute, but last night we had them as crustless, personal pizzas. It was a hit!


Serves 5
  •  5 large portobello caps, stems removed
  • 14 oz pizza sauce or to taste
  • 8 oz shredded cheese or to taste (we used mozzarella for the vegetarians and Daiya mozzarella-style shreds for the vegans)
  • Garlic powder
  • Salt and pepper
  • Olive oil
  • Optional pizza toppings:
    • Chopped tomatoes
    • Basil
    • Sliced olives
    • Garlic
    • Onions
    • Assorted meats and veggies
    • Parmesan


gluten free portobello pizza
  1.  Preheat oven to 350.
  2. Wash and dry the mushroom caps.
  3. Lightly grease a baking dish with olive oil.
  4. Place the caps in the dish. Sprinkle with salt, pepper, and garlic powder to taste. Drizzle lightly with olive oil.
  5. Place in oven and bake for 20 minutes.
  6. Remove from oven and divide pizza sauce among the caps. We like ours saucy, so we used a 14 oz jar to sauce 5 large caps.
  7. Add desired amount of cheese to caps.
  8. Add any desired toppings.
  9. Return to oven for approximately 10 minutes, or until cheese is melted.
  10. If you want your cheese slightly browned, place under the broiler for about 2 minutes.
  11. Enjoy!
We ate these with a large green salad and leftover lentil soup. We'll definitely be adding crustless portobello pizzas to our regular rotation!

This post is being shared at Gluten-Free Wednesdays, Allergy-Free Wednesdays and Wheat-Free Wednesday.

February 13, 2013

How to Make Rice

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How to Make Rice
I consider rice a staple of the gluten free home. We eat rice at least three or four nights a week. It's so versatile. You can add sauce to it or toss it with meat. You can put stew on top of it or leave it on the side. You can eat it plain with veggies or top it with bechamel. If you don't have gluten free pasta, you can usually safely substitute rice.

The best part about rice is that it's so easy to make. I think I originally learned how to make rice from one of my Middle Eastern cookbooks that I've long since misplaced. Luckily, it's super easy, so I never forgot.

Easy Method for Tasty Rice


  • 2 tablespoons butter
  • 2 cups long grain rice
  • 3 1/2 cups water
  • 1 teaspoon salt


  • Melt butter in a medium saucepan.
  • Add rice. Heat rice over medium for two minutes, stirring so that all of the rice is coated with butter.
  • Add water and salt.
  • Bring to the boil.
  • Cover pot and lower heat. Simmer for 25 minutes.
  • Leave covered and remove from the heat. Allow to sit for 5 minutes and then fluff with a fork.
  • Enjoy!
Do you eat a lot of rice in your home? How do you make it?

January 29, 2013

Food Ideas for a Gluten Free Camping Trip

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gluten free trail mix
My daughters and I have a couple camping trips coming up with some dear friends. We're very excited! It'll be great to get away from my cell phone, computer, and television. I'm looking forward to being unplugged and away from all the noise and clutter of everyday life. And uninterrupted time with my daughters and our friends is always nice.

Of course, food is always an issue for us, and I panicked for a moment when we started discussing the camping trips. So many of the traditional camp foods-- trail mix, hot dogs, and s'mores-- are typically filled with gluten. Not to worry, though. It just means we have to be creative.

June 29, 2011

Top 10 Best Gluten Free Recipes

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First off, a confession: this is not an official list. I didn't conduct a survey. There were no taste tests. Oh, and I didn't even invent most of these recipes. I just found them, tried them, and served them and they ended up on my family's top 10 list (in no particular order). I hope you like them as much as we do.

1. Gluten Free Corn Dogs

I bet you didn't even know such a thing existed, did you? Well they do and they're great. I found them over at Gluten-Free Girl and the Chef. Yummy!

2. Quick and Easy Gluten Free Chicken Parmesan

Hey, just look at the name. It's quick, it's easy, it's chicken parmesan! That makes it a favorite for rushed weeknights, but guess what? I'd happily make this even if I wasn't in a hurry.

3. Flourless Chocolate Cake

Yum, yum, yum. Since I'm in a confessional type of mood, I have another one. When our house first went gluten free, I had a lot of trouble giving up cake. I'm a lover of all things chocolate, but I especially love cake. The smell, the texture, the feeling in my tummy after I've had a piece. So, I would sometimes find myself sneaking chocolate cake when my kids weren't around. Terrible, I know. But then I found this recipe and never had to sneak again. This is every bit as good as the cake we used to eat in the old, wheaty days.

4. Blondies

These blondies are so good you'd never know they're gluten free. And there's a step-by-step photo slideshow, so you know what they're supposed to look like every step of the way.

5. Pumpkin Pie

Sure, pumpkin pie is good on Thanksgiving, but I like to have it year round. The smell of cinnamon, ginger, and cloves mixing in the air never fails to put me in a happy, appreciative mood. This recipe from LoveToKnow Gluten Free is delicious.

6. Lemon Butter Bars

This one is pure summer, and I love it. The bars are zesty, lemony, and refreshing, everything you want lemon bars to be. Even your non-gf friends will love these.

7. Chicken Chili Verde

This recipe starts with canned soup, so it's ready in a snap. The best part is it tastes like you spent lots of time on it!

8. Cheesecake Pancakes

You already know that we love pancakes, but this recipe is pure decadence. Like other recipes from Gluten Freely, it makes use of convenience food, which results in recipes that are quick and easy in addition to tasty. Since so many gluten free recipes are time-consuming, I can appreciate a recipe with some shortcuts!

9. Bacon-Wrapped Chicken

If you're looking for something that looks and tastes like it took all day to make, but is surprisingly quick and easy to prepare, you've found it. Bacon-wrapped chicken breast is fancy enough for company, but easy enough for a weeknight.

10. Pan-Seared Salmon with Thai Rice Noodles
I just love the recipes at Gluten Free Mommy, and this is one of my favorites. Even my kids, who don't normally like fish, love this salmon.