Posts Tagged gluten free recipe

Give Your Heart a Gluten Free Hug!

February is American Heart Month.  There’s no time like the present to take care of yourself and your body!

Kick Start Your Day and Heart
General Mills shares with us that “Cereal eaters  consume less fat, less cholesterol and more fiber than noncereal eaters.”

Start your day with a bowl of cereal with sliced fruit.  My favorite cereal topper is a handful of nutrient-rich frozen blueberries. There are SO many amazing wholesome gluten-free cereal options. Serve up a bowl of Orgran’s  Multi-grain O’s with Quinoa or Honey Nut Chex.  Looking for a warm and hearty breakfast?  Glutenfreeda’s Banana Maple with Flax Instant Oatmeal is a perfect choice.

The Best Thing Since Sliced Bread

According to the Mayo Clinic, “The healthiest kinds of grains are whole grains. The 2010 Dietary Guidelines for Americans recommends that at least half of all the grains you eat are whole grains.”

Change out your gluten-free white sandwich bread with these whole grain and multi-grain options.  Your heart will thank you!  Gluten Freely’s Sandwich Bread recipe uses sorghum and garbanzo bean flour.  No time to bake homemade bread?  No worries, there are plenty of whole grain bread options including Udi’s Whole Grain Bread, Glutino Multi-Grain Bagels, and Schar Multi-Grain Sandwich Bread.

Eat Your Fruits and Veggies!

This Homemade Guacamole is not only delicious but avocados can help you meet the American Heart Association’s dietary guidelines because they have both monosaturated and polyunsaturated fat and contain potassium.  Your body will thank you for eating the “rainbow”… Mix up your servings of all types of fruits & vegetables throughout the day.

Lean Protein

Halibut is truly a nutrient-dense food.  Get your fill of omega-3 essential fatty acids with this fabulous recipe for Mediterranean Halibut.

Changing your eating habits can be daunting.  Take baby steps and continue making those important changes!  Your heart will thank you!

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Happy Gluten-Free 2012! Hold The Gluten Podcast Episode 44

The latest episode of Hold The Gluten Podcast is now live!

Episode 44 “Happy Gluten-Free 2012!” Features:

  • Happy New Year!  Gluten-free resolutions
  • hold the gluten podcastVanessa’s trip to Breezes Bahamas – gluten free food galore
  • Maureen’s Philly gluten free dining experience
  • You voted!  Winners of the GFreek Awards are announced
  • Maureen’s Beer Battered Onion Ring Recipe
  • Vanessa head to the Fancy Foods Show in San Francisco, CA January 15 – 17th
  • 14 Colleges that Cater to Gluten-Free Students
  • Maureen’s schooling of Vanessa on all things 80’s
  • What do YOU think of the HTG Podcast? Leave your feedback wherever you download this podcast!

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

Subscribe to the podcast using iTunes (or whatever media player you use) at

Click the player below to listen to the show now!

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You Asked and We Answered! Hold The Gluten Podcast Episode 43

The latest episode of Hold The Gluten Podcast is now live!

Episode 43 “You Asked and We Answered!” Features:

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

Subscribe to the podcast using iTunes (or whatever media player you use) at

Click the player below to listen to the show now!

Audio clip: Adobe Flash Player (version 9 or above) is required to play this audio clip. Download the latest version here. You also need to have JavaScript enabled in your browser.

And here is the direct download

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Holiday Peppermint Bark Trees, Stockings, and Gingerbread Men

peppermint bark

I’ve been racking my tinsel-filled brain trying to come up some little holiday gifts for teachers, friends, and that random aunt who only likes cats and QVC.  Since I didn’t want to give my gluten-free cookies away, the kids and I decided to make peppermint bark.  Traditional peppermint bark is made in sheets and broken up to resemble bark (clever, huh?).  However, being the crazy family that we are, we decided to go off the grid.  I have a slight addiction to Michael’s Craft Store, Joann Fabrics, and AC Moore (I’m like the Norm of Cheers but with a glue gun).  I found these cute silicone molds that we could use for our peppermint bark.  Truth be told, I’d never used silicone baking stuff before as it sort of creeped me out.  But I have to tell you, these molds worked perfectly.  The peppermint bark popped right out (and into our mouths).  One tip – you need helpers to successfully make this recipe.  I made a batch by myself (kids were bored at that point) and the chocolate hardened before I could sprinkle the crushed candy canes on top.

Happy Holidays to my Hold The Gluten family!

Holiday Peppermint Bark

1 bag of Wilton’s white chocolate melts (12 ounces)
1 bag of Wilton’s dark chocolate melts (12 ounces)
1/2 teaspoon peppermint extract
2 teaspoons canola oil
crushed candy canes

Place molds on a cutting board or cookie tray (since they are rubbery, it will be tough to pick them up on their own).  Lightly mist the silicone molds with canola or olive oil spray.  Put the dark chocolate melts, 1/4 teaspoon of peppermint extract, and 1 teaspoon canola oil in a microwave safe bowl.  Microwave for 45 second intervals at 50 percent.  Stir and continue microwaving until the chocolate is melted.  Evenly distribute melted dark chocolate in molds – filling approximately 1/3 of the way.  Transfer to the refrigerator and let harden for 30 minutes.  While the molds are chilling in the refrigerator, begin crushing the candy canes.  Put candy canes in a large  zip top bag and seal.  Using the smooth side of a meat mallet, gently break the candy canes in to small/medium pieces.  Don’t let your frustrations out on the candy canes or you’ll end up with candy cane powder.  Put crushed candy canes in a bowl and set aside.  Once the dark chocolate has chilled for 30 minutes, melt the white chocolate using the above directions and begin filling molds 1/3 of the way.  Immediately top with crushed candy cane pieces and return to the refrigerator to chill for 30 minutes.  One chilled, remove from refrigerator and pop the bark out of the molds.  Refrigerate in a container.  Makes approximately 40 small molds or 24 large molds.

These sweet treats would be perfect in a candy gift bag, tin, or holiday themed “take out” box.


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Gluten Free Coffee Cake

gluten free

The holidays are coming!

Let the panic/stress/I’m off my rocker festivities begin!  All joking aside, I seriously love celebrating the holiday season by serving up a delicious breakfast buffet.  Breakfast is much more manageable than attempting to clean a turkey and make like 26 side dishes from scratch.  Don’t forget the hand stamped and embossed place cards.  Yeah, I’m so over it!  Why not join my holiday mutiny and kick off your celebration with a warm and cozy gluten free breakfast?  Since we’re all family here at Hold The Gluten, I’m sharing my Good Morning Gluten Free Coffee Cake recipe with you!  Now don’t you feel special?!  You’ll not only find the cinnamon-sugary streusel mix on the top of this fabulous coffee cake, but in the center as well.  Can you say gluten free goodness?  I would but my mouth is totally full of coffee cake…

gluten free

Good Morning Gluten Free Coffee Cake Recipe

Streusel Mix
2/3 cup Bisquick Gluten Free mix
1 cup packed dark brown sugar
2 teaspoons ground cinnamon
½ cup butter

Coffee Cake
2 ½ cups Bisquick Gluten Free mix
¼ cup sugar
¾ cup milk
2 teaspoons vanilla
4 eggs
½ cup sour cream

Pre-heat oven oven to 350°F. Spray an 11-inch round springform pan with cooking spray. In a small bowl, prepare the streusel mix using 2/3 cup Bisquick mix, brown sugar and cinnamon.  Cut in butter, using a mixer until mixture is crumbly; set aside.  In medium bowl, stir all coffee cake ingredients until blended. Spread half of the coffee cake batter in pan; sprinkle with half of the streusel topping, spread remaining batter and then top with remaining streusel topping.  Bake 35 minutes or until golden brown. Serve warm! Store tightly covered.

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Gluten Free Peanut Butter Pancakes


gluten free pancakes

As a little girl, pancakes for supper was a special treat.  We’d feast on stacks of pancakes, crispy bacon (nom nom nom), and hash browns.  What kid wouldn’t love a meal like that?  Way better than roast beef and (gag) turnips.  Although watching my grandfather eat scrapple still traumatizes me just a bit even to this day.  That stuff is just nasty!  To keep the tradition going, my kids and I eat a lot of pancakes for dinner.  We even get a little crazy and add chocolate or vanilla chips or fresh berries.  A few nights ago I decided to add a little chunky peanut butter to the batter.  The result?  Totally awesome!

Peanut Butter Pancakes

1 cup Gluten Free Bisquick Mix
1 cup milk
2 tbsp oil
1 egg
2 tbsp peanut butter

Stir ingredients until blended.  Make sure the peanut butter is thorouglhy mixed in.  Pour 1/4 cup of the batter onto a hot greased griddle.  Cook until the batter starts to form bubbles and the edges are dry.  Flip pancake and cook until golden brown.  Serve with warm maple syrup.  Makes about 8 pancakes (we like ours on the big side).

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Gluten Free Savory Pumpkin Macaroni and Cheese

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Savory Pumpkin Macaroni and Cheese

Linus, “I’ve learned there are three things you don’t discuss with people: religion, politics and the Great Pumpkin.”  (From the classic movie, It’s The Great Pumpkin, Charlie Brown)

I’m totally having a love affair with Fall right now!  We’re in the “honeymoon phase” so I’ve yet to find out that Fall doesn’t take out the trash, put the toilet seat down, or pick up his socks.  Ahem, anyway…  My last few posts have been about “eating seasonally” and I’m happy to continue the theme!  Our local farm stand has pumpkins out the wazoo right now.  Did you know that you can buy a pumpkin, cook it, and make puree?  I guess that’s where the canned stuff comes from!  If you need step by step instructions, check this out.  What’s better than a savory baked pumpkin mac n cheese on a blustery day?  Did I mention this is topped with homemade parmeasan cheese bread crumbs?  Oh yeah, I totally went there!  By the way, the health benefits of pumpkin aren’t too shabby either.  Enjoy!

Pumpkin Macaroni and Cheese

  • 16 ounce bag of gluten free pasta
  • 1 1/2 cups pumpkin puree
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded fontina cheese
  • 3/4 cup shredded gouda cheese
  • 1/2 cup half & half
  • 1/2 teaspoon nutmeg
  • salt/pepper to taste
  • 4 slices of gluten free bread
  • 1 cup grated parmesan cheese
  • 2 tablespoon olive oil

Preheat oven to 375 degrees.  Cook pasta to al dente.  While pasta is cooking, combine pumpkin, cheddar, fontina, gouda, half & half, nutmeg, salt & pepper in a saucepan over low/medium heat.  Stir pumpkin/cheese mixture until melted and thoroughly combined.  Put drained al dente pasta into a large bowl.  Pour pumpkin/cheese mixture onto pasta and toss to coat.  Once combined, pour pasta into an 11 x 7 inch baking dish.  Toast four pieces of gluten free bread and break into small breadcrumbs.  In a bowl combine breadcrumbs, olive oil and parmesan cheese.  Sprinkle mixture evenly over the top of the mac n cheese.  Tent with tin foil.  Bake covered for 20 minutes.  Remove tin foil and bake for five minutes uncovered.  Remove from oven and top with additional grated parmesan cheese.

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gluten free pumpkin macaroni and cheese

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Eating for the Season – Roasted Butternut Squash

Hi, I’m Maureen and I like butternut squash.  A lot.  If there was a Butternut Squash Anonymous group, I would totally join it.

Now that we’ve got my deep, dark secret out of the way, let me share with you how tasty this humble squash can be!  I love to eat what’s in season.  Firstly, you know it’s fresh and hasn’t traveled 3,502 miles to get to your table.  Second, it’s cheap.  We are so on the budget in our house.  I not only count the change in our pockets but the lint as well.  Third, it’s ridiculously easy to prepare.  So easy a monkey could do it!  There are several variations for roasting butternut squash…  Here are two recipes – one savory & one sweet.  A word of caution though:  I felt as though I was taking my life in my hands when peeling the butternut squash.  The skin is like Fort Knox.  I used a chef’s knife and almost lost a few fingers.  After some research, I realized there is a contraption that makes squash peeling so much easier and safer (duh, why didn’t I think of that?).

gluten free butternut squash

Roasted Butternut Squash with Fresh Garlic

  • 1 large butternut squash
  • fresh garlic cloves
  • olive oil
  • salt & pepper

Preheat oven to 400 degrees.  Slice approximately one inch from the top and bottom of the squash.  Discard these slices.  (Carefully) peel the butternut squash removing all outer skin.  Slice squash in half and remove the seeds & membrane.  Discard seeds/membrane.  Cut squash into one inch cubes.  Add squash to a 9 x 13 inch baking dish.  Season with salt & pepper and as many smashed garlic cloves as you prefer.  Drizzle with olive oil and toss to coat.  Bake approximately 30 minutes.  I like my squash mushy so I tend to bake it a bit longer.

Roasted Butternut Squash with Brown Sugar & Cinnamon

  • 1 large butternut squash
  • 1 tsp cinnamon
  • 1 tbsp dark brown sugar
  • olive oil

Preheat oven to 400 degrees.  Slice approximately one inch from the top and bottom of the squash.  Discard these slices.  (Carefully) peel the butternut squash.  Slice squash in half and remove the seeds & membrane.  Discard seeds/membranes.  Cut squash into one inch cubes.  Add squash to a 9 x 13 inch baking dish along with cinnamon and dark brown sugar.  Drizzle with olive oil and toss to coat.  Bake approximately 30 minutes.

Here’s an awesome and time saving tip:  peel and cut up several butternut squash and store in a airtight container in your fridge.  Prep work for future dishes is done & the squash will stay fresh for several days.

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Gluten Free Baked Apples

gluten free apples Fall has arrived!  Well, at least here in New Jersey…  I eagerly await turning the calendar to September so I can plant my mums and put out my Fall decorations.  I also really enjoy using the seat warmer in my car.  And my Snuggie (it’s a blanket with arms – totally stylish!).  The family recently went to a local farm to pick apples.  As always, we picked entirely too many!  This year I was determined to use each and every apple before they turned into a science experiment in my kitchen (been there, done that).  Feeling lazy but wanting an apple pie, I came up with a much easier but equally tasty recipe.   The hardest part for me was coring the apples by hand.  Apparently some genius created an apple corer.  Yeah, I totally need one of those!

Gluten Free Baked Apples

  • 4 medium apples (I used Gala)
  • 1/4 cup dark brown sugar
  • 2 tsp cinnamon
  • 1/4 cup chopped pecans
  • apple cider
  • butter
  • maple syrup

Preheat oven to 350 degrees.  Core the apples (be sure not to go all the way through).  In a baking dish (or large muffin tin), pour approximately 1/2 inch of apple cider in the bottom.  In a small bowl, combine brown sugar and cinnamon.  For each apple: put 1 tbsp of the brown sugar and cinnamon mixture in the cored out portion.  Top with 1 tablespoon of chopped pecans.  Add a pat of butter to the top and drizzle with real maple syrup.  Bake approximately 30 minutes.  Serve warm apples with vanilla ice cream.  Take the sauce from the bottom of the baking dish and drizzle on top.

You can also sprinkle 1 tbsp of gluten free granola on each apple before baking!

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Jazz Up Your Gluten Free Breakfast!

Breakfast:  noun \ˈbrek-fəst\  the first meal of the day especially when taken in the morning

Want to have an awesome and tasty gluten free breakfast?  Included are some recipe ideas as well as cool suggestions for jazzing up your morning meal!

gluten free breakfastFun with Food

Egg in a Hole – I learned this simple yet fun recipe in 8th grade Home Economics class.  The teacher also tried to teach me how to sew a pair of shorts.  That lesson did not go as well as the cooking portion of the class, but I digress…  Here’s how to make this dish:  using the mouth of a glass, press down to cut a circle into a piece of gluten free bread.  Remove the circle.  Melt some butter in a skillet over medium heat.  Place the bread along with the circle in the skillet and toast on both sides.  Once toasted, crack one egg into the hole of the bread and season with salt & pepper.  Cook about two minutes.  Flip the egg and toast and the circle of bread.  Add more butter if needed.  Cook another 2 to 3 minutes depending on if you like your egg runny or more firm.  Transfer to a plate and enjoy your Egg in a Hole!  You can use the circle part of the bread to dip or just enjoy it with a little jelly.

Pancakes – take your ho hum pancakes and make them extra special by adding berries (frozen or fresh) or white/chocolate chips.  Check out the gadgets section of my article for more pancake fun.

French toast sticks – french toast just seems more fun when you can pick it up and dip it into maple syrup!  Make your french toast using gluten free bread and then cut into three sections.  Dip into warmed maple syrup.

Bacon Egg & Cheese Sandwich – Nothing says breakfast like bacon!  Well, for me, any meal with bacon is a wondrous meal.  Why not put your bacon, egg & cheese on a gluten free bagel or even between two waffles?

Groovy Granola Bars – use gluten free oatmeal mix as a base to make homemade granola bars.  Add in your favorite nuts, dried fruit, and spices.

Gadgets for Gluten Free Tastiness

Waffle maker – I LOVE my waffle maker!   You can make up a batch of waffles for breakfast and freeze the rest for later.

Pancake molds – who wouldn’t want to eat pancakes shaped like star wars figures (or hearts, trucks, flowers and dinosaurs?  Pick up some pancake molds at your local superstore or online.  They are so easy to use.

Toaster art – get creative with your toast!  Toasters now have “stencils” that toast an impression (a sun, princess, words, etc) onto your bread.  Just remember to keep this toaster designated “gluten free” to avoid cross contamination.

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