R.S. Grey's GF Recipes - Vilma Iris | Lifestyle Blogger

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My 3 Favorite Gluten-Free Recipes
By R.S. Grey

R.S. Grey’s GF Recipes

While Lance and I are no experts, we have maintained a gluten-free (GF) kitchen for the last five years since finding out that Lance has celiac disease. If there’s a GF product available at the grocery store, chances are we’ve tested it. I’ve to yet to find delicious store-bought GF bread, but I have found great pasta. trūRoots is my favorite because unlike a lot of other brands, the first ingredient in trūRoots pasta is brown rice instead of corn!

You can find a GF version of everything, BUT the catch is that most of the time they replace wheat flour with corn. So just because an item is available in a gluten-free option doesn’t mean it’s any healthier (or any less carbs). In fact, to make up for the lack of wheat flour, they often times pack in much more sugar to create the same great taste. That said, the most healthy choice when opting for a GF diet is to cook with items that are naturally gluten free. We like to incorporate healthy carbs like quinoa, brown rice, and nut flours.

I’m constantly scouring Yummly and Pinterest for good GF recipes, but these three have been our favorite over the last few years! Enjoy!

Banana Bread


While not necessarily revolutionary, this recipe uses coconut and almond flour instead of wheat flour, and it substitutes a little bit of maple syrup for sugar. Also, if my bananas are really ripe, I use less maple syrup than suggested so that there’s ZERO guilt involved when I snack on these! The bread can be baked in a loaf pan, or if you’re like me and prefer easy snacking, you can make mini muffins.

Ingredients

3/4 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (72 g) almond flour

1/4 cup (26g) coconut flour

2 tablespoons olive oil

3 eggs

1 cup (250 g) of mashed banana (about 2 very ripe bananas)

1/4 cup maple syrup or honey

1/2 cup (about 60 grams) chopped walnuts, chocolate chips, or berries (optional)

  1. Preheat your oven to 350°F
  2. Using a whisk or fork, blend all the dry ingredients together.
  3. Add the wet ingredients together, blend well, and then mix them into the dry ingredients. I use a mixer to ensure the batter is well blended.
  4. Grease the baking pan with olive oil, ghee, coconut oil, or other oil. Add the batter to the baking dish.
  5. Bake for 40 minutes (for loaf) or 12 minutes (for mini muffins) or until the top is browned and a toothpick inserted in the middle of the bread comes out clean.
  6. Cool and slice. Store sealed at room temperature for a few days, in the refrigerator for a few weeks, or freeze for a few months.

original source


 

Italian Sausage & Penne

This original recipe is called Italian Sausage Tortellini. I’ve yet to find GF tortellini in grocery stores around Houston, and though you can make it at home using GF ingredients, ain’t nobody got time for that. Instead, I swap tortellini for penne! I highly recommend this dish for someone who’s bored with standard spaghetti but doesn’t necessary want a super heavy dish like fettuccini alfredo.

Ingredients

1 tablespoon olive oil

2 cups diced onions

1 lb mild Italian sausage

2-3 cloves garlic, minced

3/4 cup chicken broth

1 (14.5 ounce) can petite diced tomatoes

1/2 cup regular or heavy cream

8 ounces GF penne pasta

salt and pepper to taste

2 cups fresh baby spinach, loosely packed

  1. Heat olive oil in a 12-inch skillet over medium heat. When the oil is very hot, add the onions. Squeeze the sausage from the end of the link to remove it from its casing and add directly into the pan. Use a spatula to break up the sausage into bite-sized pieces. Increase heat to medium-high and cook, stirring occasionally, until the sausage is browned. Reduce heat to low, then add the garlic and stir until fragrant, about 30 seconds.
  2. Add broth, tomatoes, cream, and penne to the skillet. Stir to combine. Increase heat and bring to a boil.
  3. Cover, then reduce the heat and simmer for 15 minutes until tortellini are tender and heated through. Taste the sauce and add plenty of salt and pepper to taste. I used 1 teaspoon of salt and 1/2 teaspoon of pepper. Add spinach and stir until softened and wilted. Remove from heat and serve.

 


 

Arugula Proscuitto Pizza on GF Crust

Source: cookinglsl.com

 

I first had this pizza at Mandola’s Market in Austin years ago. We LOVED this pizza and ordered it religiously, so it should come as no surprise that we quickly learned how to make our own version at home. The shallots and the lemon pack a ton of flavor, and best of all, there’s no need to splurge on fancy prosciutto!

Lance and I have tested out every GF crust they sell at grocery stores around Texas and we both agree that Domata GF Pizza Crust Mix is our favorite. While not necessarily earth-shattering, it’s super simple to make and there’s no need to wait for it to rise. This is important for me because I’m usually very hungry and very impatient come 6:00 PM.

Ingredients

1 box Domata GF Pizza Crust Mix

1 tablespoon extra virgin olive oil

1 tablespoon shallots (mixed)

1 cup grated mozzarella

1/3 lb prosciutto

1 cup arugula

1 tablespoon fresh lemon juice

salt and pepper to taste

shaved parmesan cheese, for topping

  1. Preheat your oven to 400°F
  2. Follow directions to make pizza dough and put in oven for 12 minutes.
  3. Heat olive oil in a 12-inch skillet over medium heat. When the oil is very hot, add the shallots until fragrant.
  4. Remove the pizza from the oven, brush with the olive oil and shallots and top with mozzarella. Return the pizza to the oven; bake until the cheese is golden and bubbly, about 8 more minutes.
  5. Remove the pizza from the oven, top with thin strips of prosciutto. Return the pizza to the oven; bake for 2 more minutes.
  6. In a small mixing bowl, mix the arugula with lemon juice, salt and pepper, and set aside.
  7. Top the pizza with the arugula salad, shaved parmesan, or any other fresh ingredients you might have on hand like sliced organic tomatoes.

original source


About R.S. Grey

R.S. Grey is the USA Today bestselling author of thirteen novels, including four #1 bestselling romantic comedies. She loves yoga, chocolate, reality TV, and cold weather. She lives in Texas with her husband, daughter and two dogs.

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This post contains affiliate links, meaning I’ll receive a small commission should you purchase using those links. All opinions expressed are my own. I receive no compensation for reviews.

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