Did you know that December month is Gluten- Free Awareness month? To celebrate this special time of year, we are posting some of our favorite Gluten- Free recipes. Since more and more people are converting to a Gluten- Free diet, we thought that this would be perfect! Enjoy!
Gluten- Free New York Cheesecake Cupcakes
What You’ll Need:
1 1/2 cups gluten-free graham cracker or ginger spice cookie crumbs, such as Pamela’s Gluten-Free Spicy Ginger Snaps
2 sticks (1 cup) butter, at room temperature
2 cups granulated sugar
2 tablespoons vanilla bean paste
2 2/3 cups gluten-free all-purpose baking mix
1 1/2 cups whole milk
1 1/2 cups raspberry preserves
Vanilla Bean Cream Cheese Frosting, recipe follows
Raspberry Coulis, recipe follows
Vanilla Bean Cream Cheese Frosting
1 pound cream cheese , softened
4 tablespoons (1/4 cup) butter, at room temperature
2 cups sifted powdered sugar
2 teaspoons vanilla bean paste
Special equipment: Piping bag fitted with an 847 star tip
12 ounces fresh or frozen raspberries
1/2 cup sugar
How To Make:
Cook’s Note: Use a good-quality, tart raspberry preserve to offset the sweetness of the cream cheese frosting.
Preheat the oven to 375 degrees F. Line two standard 12-cavity muffin pans with cupcake liners. Evenly distribute the gluten-free cookie crumbs into the liners, about a tablespoon in each cup.
Crack the eggs into a small container and set aside.
In the bowl of a stand mixer with a paddle attachment, beat the butter on medium speed until it is light in color and fluffy. Add the sugar to the butter and continue beating until the sugar is uniformly incorporated into the butter. Stop the mixer and scrape down the sides of the bowl, and then restart the mixer on low speed. Add 1 egg at a time, waiting until it is fully incorporated in the butter mixture before adding the next egg.
Once all the eggs have been added, stop the mixer and scrape down the sides of the bowl to ensure that all the butter is incorporated with the eggs. Add the vanilla bean paste and blend uniformly.
Add the gluten-free baking mix in three additions, alternating with the milk, in two additions, fully incorporating each addition into the batter before moving to the next step. If needed, stop the mixer after each addition and scrape down the sides of the bowl and then resume mixing on low.
Once all the dry ingredients and the milk have been combined with the butter mixture, evenly fill the cupcake pan cavities two-thirds of the way full. Bake the cupcakes until the top of each cupcake is slightly springy to the touch and a toothpick inserted in the center comes out clean, 14 to 16 minutes.
Remove from the oven and immediately turn the cupcakes out of the pan onto a cooling rack. Let the cupcakes cool completely.
Using an apple corer or knife, core out the center of each cooled cupcake. Then fill with 1 tablespoon raspberry preserves and top with the Vanilla Bean Cream Cheese Frosting. Drizzle a small amount of the Raspberry Coulis over the top.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
For the vanilla bean cream cheese frosting: In the bowl of a stand mixer, combine the cream cheese and butter and beat until soft and fluffy. Add the powdered sugar and vanilla bean paste. Whisk on low speed to combine so there is no loose powdered sugar on the bottom of the bowl and then turn the mixer onto medium-high. Whip until very light and fluffy.
Fit an 18-inch plastic piping bag with an 847 star tip and twist the bag right by the tip to prevent the buttercream from leaking out. While you grasp the piping bag right above the star tip with your hand, fold the top of the piping bag over your hand and spoon the cream cheese frosting into the piping bag. Set aside.
For the raspberry coulis: Put the raspberries in a heavy saucepot and heat until warm. Mix together the sugar and 3 tablespoons water and add to the raspberries. Bring just to a boil, until all the sugar dissolves. Let cool and pour the raspberry mix into a blender or food processor and puree. Strain through a fine mesh sieve to remove all or part of the seeds.
Gluten- Free Eggplant Parmesan
What You’ll Need:
2 tablespoons olive oil
1 tablespoon tomato paste
2 cloves garlic, thinly sliced
One 28-ounce can whole tomatoes, crushed well by hand
1 cup torn fresh basil leaves
2 1/4 cups almond flour
2 large eggs
2 medium eggplants, sliced into 1/2-inch rounds, ends discarded (about 2 1/2 pounds)
Freshly ground black pepper
1 cup shredded part-skim mozzarella
1/4 cup grated Parmesan
2 tablespoons fresh parsley leaves, chopped
How To Make:
Special equipment: a broiler-safe 9-by-13-inch baking dish
Position 2 oven racks in the center and upper third of the oven, and preheat to 425 degrees F. Line 2 rimmed baking sheets with parchment.
Cook the oil, tomato paste, garlic and 1/2 teaspoon salt in a large skillet over medium heat, stirring, until the oil turns yellow, about 2 minutes. Add the tomatoes. Rinse the can with about 1 1/2 cups water, and add the tomato water and basil to the skillet. Bring to a simmer, and cook until the sauce thickens, about 20 minutes.
Meanwhile, put the almond flour in a medium bowl. Whisk the eggs and 3 tablespoons water in another medium bowl until frothy.
Lay out the eggplant on a clean surface, and season with 1/2 teaspoon salt and a few grinds of pepper. Dip the eggplant in the egg, press into the almond flour to coat, then place on the prepared baking sheets. Bake until the eggplant is tender and the crust is golden brown, 30 to 35 minutes. Rotate the baking sheets if the top one is browning too quickly.
Turn the oven to broil. Spread a little of the sauce on the bottom of a broiler-safe 9-by-13-inch baking dish. Arrange half the eggplant in the dish in as close to an even layer as you can without overlapping too much. Spread half the remaining sauce on top, then 1/4 cup of the mozzarella. Top with the remaining eggplant, sauce and mozzarella and the Parmesan. Broil until the cheese is melted and browned, about 1 minute. Sprinkle the parsley over the top, and serve immediately, while the cheese is still warm.
Gluten- Free Fried Chicken
What You’ll Need:
1 quart buttermilk
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
Kosher salt and cracked black pepper
560 grams all-purpose gluten-free flour mix
1 tablespoon smoked paprika
2 chicken breasts, each cut in half
2 chicken thighs
2 chicken legs
2 chicken wings
1/2 cup canola oil (you could also use grapeseed or vegetable oil)
How To Make:
Preparing to cook: Heat the oven to 450 degrees F. Lay down a piece of parchment paper on a baking sheet.
Making the batter: Whisk together the buttermilk, paprika, garlic power, and onion powder. Add a pinch of salt and pepper and stir.
Making the flour: Whisk together a pinch each of salt and pepper, flour mix, and smoked paprika.
Dipping the chicken: Set a large cast-iron skillet on medium-high heat. As the pan is heating, line up the chicken, the bowl of batter, and the spiced flour. Pour the oil into the hot pan.
Frying the chicken: When the oil has reached 375 degrees F, dip a piece of chicken in the batter. Shake off any excess liquid. Dip the chicken in the flour and coat it entirely. Place the chicken in the hot oil. Repeat with all the pieces of chicken.
(Don’t overcrowd the pan. You can always do this in two batches.)
Flip the chicken pieces when the bottoms are nicely browned. When both sides are browned, put the chicken pieces onto the prepared baking sheet.
Finishing the chicken: When all the chicken has been browned and laid on the baking sheet, put the baking sheet in the oven. Cook the chicken until the legs have reached an internal temperature of 185 degrees F and the breasts measure 155 degrees F.
Decadent Gluten- Free Chocolate Cake
What You’ll Need:
1 pound plus 3 ounces bittersweet chocolate, such as Lindt, broken into chunks
10 tablespoons (1 1/4 sticks) unsalted butter, cut into pieces, at room temperature
1 tablespoon Cup4Cup gluten-free flour
1 1/2 tablespoons sugar
1 teaspoon instant coffee granules
1/4 teaspoon kosher salt
4 extra-large eggs, at room temperature, separated
1/4 cup heavy cream
Vanilla or coffee ice cream, for serving
How To Make:
Preheat the oven to 425 degrees F. Grease an 8-inch springform pan and line the bottom with parchment paper.
Place the one pound of chocolate in a large heatproof bowl set over a pan of simmering water and stir occasionally until the chocolate is melted. Off the heat, immediately stir in the butter, flour, sugar, coffee granules and salt with a rubber spatula. Whisk in the egg yolks until smooth.
Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat until they form soft peaks. Scrape the egg whites into the chocolate mixture and fold them in very carefully with a rubber spatula, just until combined. Scrape the mixture into the prepared pan, smooth the top and bake for 15 minutes exactly. (Be sure your oven temperature is accurate!)
Turn the oven off and leave the cake in the oven, leaving the door slightly ajar. Allow the cake to cool in the oven for 1 hour. The cake will sink in the middle.
Carefully release the sides of the pan and slide the cake onto a flat serving plate or cake stand. Place the 3 ounces of chocolate and the heavy cream in a heatproof bowl set over a pan of simmering water and heat just until the chocolate melts, stirring occasionally. Add a drop of cream if the mixture is too thick to pour. Pour the chocolate onto the sunken part of the cake, leaving the edge unfrosted. Allow to cool and serve warm or at room temperature with a scoop of ice cream.
Gluten- Free Chicken Pot Pie
What You’ll Need:
420 grams all-purpose gluten-free flour mix
1/2 teaspoon kosher salt
4 sticks (2 cups) cold unsalted butter, cut into 1-inch cubes, plus more for greasing the parchment
1/2 cup ice-cold water, plus a few splashes more
2 large boneless, skinless chicken breasts (about 1 1/2 pounds), cut into chunks
Salt and Pepper
4 tablespoons olive oil
2 cups quartered mushrooms
1 large carrot, cut lengthwise and chopped
1 medium yellow onion, diced
3 cloves garlic, sliced
2 teaspoons chopped fresh thyme or 1 tablespoon dried thyme
1 medium russet potato, peeled and diced
2 tablespoons all-purpose gluten-free flour mix
2 quarts chicken stock
1/2 bunch asparagus, woody stems removed, chopped
1 cup frozen edamame
How To Make:
Make the dough: Put the flour and salt into a large food processor. Pulse them together until the flour is fluffy and aerated.
Add the butter. Pulse ten times. The flour and butter should look like a sandy mixture with chunks of butter still visible. Pour in 1/2 cup of the water. Pulse five times. The dough should look moistened but not wet, and gathering but not collected into a ball. If there are any dry patches of flour remaining, add more water 1 tablespoon at a time. The final dough should look a bit like cheese curds.
Form the dough into discs: Dump the curds of dough onto a clean, cool surface. (A piece of parchment paper works well here.) Gather them loosely into a pile. Put the heel of your hand on the top portion of the pile and press down and away from you. Repeat this with the entire pile until you have a smooth pie dough.
Cut the pie dough into half. Take one half and press the dough onto itself, as though you are closing the page of a book; repeat with the other side. Form the pie dough into a smooth disc and cover with plastic wrap. Repeat with the other half of the dough. Let the discs of dough rest in the refrigerator for 30 minutes.
Roll out the dough: Take the pie dough disks out of the refrigerator and let them sit out until they have come to a chilly room temperature, about 15 minutes or so. Put one disc of dough between two lightly greased pieces of parchment paper. Pat down the disk and put the rolling pin on top of it. Now, imagine that the dough is the face of a clock. Roll out once at 12 o’clock. Then, lift the pin and roll at 12:10. Moving in “ten-minute” increments, roll out the dough to slightly larger than your pie pan.
Lift the top paper, put a 9-inch pie pan on top of the pie dough, and flip it over. Carefully, strip away the parchment paper. Go slowly. Voila! Pat the dough down into the pan. If some of the pie dough has stuck onto the parchment, no need to worry. Simply peel it off and pat into the rest of the pie dough.
Roll out the second disc of pie dough in a similar fashion. Put the pie pan and the top piece of dough in the freezer while you make the chicken filling.
Sear the chicken: Set a Dutch oven over medium-high heat. Season the chicken with salt and pepper. Pour in 2 tablespoons of the oil. Put half of the chicken into the hot oil. Let it cook for 2 to 3 minutes, then stir it up and cook until it is evenly browned. Remove the cooked chicken from the oil and repeat with the remaining chicken.
Cook the vegetables: Heat the remaining 2 tablespoons of oil in the Dutch oven. Add the mushrooms, carrot, onion and garlic and cook, stirring frequently, until the onion is soft and translucent, about 7 minutes. Add the thyme and cook until it is fragrant, about 1 minute. Add the potato.
Make the gravy: Sprinkle the flour over the vegetables and stir. Cook for 2 to 3 minutes, stirring constantly. Pour in the chicken stock, stirring it into the vegetables. Bring the stock to a boil and then turn the heat down to simmer. Simmer the stock, stirring occasionally, until it begins to thicken, about 15 minutes.
Finish the filling: Add the asparagus and edamame to the vegetable mixture. Stir until they are fully incorporated. Taste the filling and season with salt and pepper if needed.
Fill the pie: Let the filling cool to room temperature. Pour it into the prepared pie pan. Allow the remaining piece of pie dough too come to a chilly room temperature.
Top the pie: Preheat the oven to 425 degrees F. Flip the pie dough on top of the pie. If the dough sticks and breaks, just pat the pieces together. Working with slightly wet fingers, crimp the edges of the pie dough together.
Bake the pie: Put the pot pie onto a parchment-lined sheet pan to catch the drippings during baking. Bake the pot pie until the crust is golden brown and the filling is piping hot and starting to ooze out of the pie crust, about 45 minutes to 1 hour.
Cool the pie: Allow the pie to cool to room temperature. Serve!
Thanks for visiting FoodWasteAced! We hope we helped you in our journey of preserving food, from our table to yours. For more recipes like these, be sure to visit the recipes page on the top menu bar. To check out even more gluten-free recipes from Food Network, visit this link: http://www.foodnetwork.com/topics/gluten-free-recipes.page-2.html?scrlybrkr=9bc09c93# . Please note that all recipes in this post are not ours and are from Food Network.
-The FoodWasteAced Team