Gluten Free Dairy Free Butter Dip Biscuits

About a month ago, I came across this recipe for Butter Dip Biscuits posted on Facebook. It’s one of those video recipes that leaves you with an unattractive rope of drool hanging from your mouth. What? Only me? :wipes chin: Really good biscuits are something I’ve been in search of for the past six years since we turned into a gluten free household. Our local coffee shop at one point contracted with the gourmet restaurant next door to get these fabulous egg and cheese biscuit sandwiches on Saturday mornings (which was why I used to get myself up at the same hour on Saturday as I did the rest of the week because if you didn’t get there early, you didn’t get a biscuit). Those went by the wayside when the coffeeshop had its own kitchen built, and I was in mourning. But as soon as I saw this video, I was put in mind of the biscuits I loved so much. I immediately set out to replicate the recipe with gluten and dairy free ingredients. The first batch was an epic fail.  But by then I really had a yen, so I started over.  And y’all, the second batch almost made me weep with joy.  At long last, I was able to replicate my beloved biscuit sandwich (albeit with my dairy free cheese).  I had a real Moment.  So here I am to share with you my gluten free dairy free butter dip biscuits.

Ingredients:
  • 1 stick (1/2 cup) Earth Balance or other dairy free spread
  • 1/2 cup cassava flour
  • 1/2 cup sweet rice flour
  • 1/2 cup white rice flour
  • 1 cup brown rice flour
  • 1 1/2 tbsp. turbinado sugar
  • 2 tbsp. baking powder
  • 2 tsp xanthan gum
  • 1 tsp salt
  • 1 3/4 cup unsweetened dairy free milk + 2 tsp apple cider vinegar to sour
 Directions:
  1. Preheat oven to 450 degrees
  2. In an 8×8 glass baking dish, put the Earth Balance in the oven to melt.
  3. Meanwhile, add the apple cider vinegar to your dairy free milk (I used unsweetened almond milk).  Give it a stir and set it aside to sour.
  4. In a medium bowl, mix the flours, sugar, baking powder, xathan gum and salt.
  5. Add the soured milk and stir.   You should have something like a thick batter.
  6. Add the batter to your baking dish and spread out with a spatula or the back of a knife or your fingers.  Whatever floats your boat.  The Earth Balance will splash up over the top and that’s totally fine.  Encouraged, even.
  7. Score your biscuit dough with a sharp knife wherever you want to divide them.
  8. Pop them in the oven and bake for 20-25 minutes, turning once during baking.

Gluten Free Dairy Free Cowboy Tater Tot Casserole

This is one of those casseroles that’s impossible to give credit for because it’s a southern staple.  There are lots of different variations with slightly different tweaks here or there.  Very kid-friendly (husbands too!).  Because of the GF/DF conversion, it takes a LIIIIITTLE more time than the classic version that just uses a can, but it’s still quick enough to throw together for a weeknight dinner.
Cowboy Tater Tot Casserole
Ingredients
  • 1 pound ground beef or turkey
  • 1 small onion, diced
  • 1 cup frozen corn
  • cup GF/DF condensed cream of mushroom soup
  • ½ cup shredded cheddar Daiya cheese, divided
  • ⅓ cup plain, unsweetened almond milk
  • 2 tablespoons sour cream substitute (I used Tofutti)
  • ¼ teaspoon pepper
  • 1 16 ounce bag of tater tots, divided
Instructions
  1. In a large skillet, cook beef and onions and drain. Stir in corn, cream of mushroom soup, ¼ cup Daiya, almond milk, sour cream, onion powder and pepper.
  2. Place half the bag of tater tots in a greased shallow baking dish. Layer with beef mixture and remaining Tater Tots. Sprinkle with remaining cheese. Bake at 375 for 25-30 minutes or until bubbly.

 

Gluten Free Dairy Free Cowboy Tater Tot Casserole
 
This is one of those casseroles that's impossible to give credit for because it's a southern staple.  There are lots of different variations with slightly different tweaks here or there.  Very kid-friendly (husbands too!).  Because of the GF/DF conversion, it takes a LIIIIITTLE more time than the classic version that just uses a can, but it's still quick enough to throw together for a weeknight dinner.
Author:
Recipe type: Casserole
Cuisine: Gluten and Dairy Free
Ingredients
  • 1 pound ground beef or turkey
  • 1 small onion, diced
  • 1 cup frozen corn
  • cup GF/DF condensed cream of mushroom soup
  • ½ cup shredded cheddar Daiya cheese, divided
  • ⅓ cup plain, unsweetened almond milk
  • 2 tablespoons sour cream substitute (I used Tofutti)
  • ¼ teaspoon pepper
  • 1 16 ounce bag of tater tots, divided
Instructions
  1. In a large skillet, cook beef and onions and drain. Stir in corn, cream of mushroom soup, ¼ cup Daiya, almond milk, sour cream, onion powder and pepper.
  2. Place half the bag of tater tots in a greased shallow baking dish. Layer with beef mixture and remaining Tater Tots. Sprinkle with remaining cheese. Bake at 375 for 25-30 minutes or until bubbly.

Gluten Free Dairy Free Mexican Cornbread

Growing up, my mom used to occasionally make Mexican cornbread with a box of Jiffy mix and–frankly I can’t remember what else beyond a pound of hamburger and some cheese.  Presumably there were spices in there…  Anyway, I had a hankering the other day, so I decided to pull together this lighter, gluten and dairy free Mexican cornbread for a couple of weeknight dinners.  If you don’t eat it all the first night and don’t want it two nights running, it freezes beautifully once fully cooled.  As laid out here, it’s pretty mild.  For my own purposes, I think next time, I’d be inclined to cook up the turkey with some spicy taco seasoning or adding a can of drained, diced tomatoes and chilis, just for a bit more kick, but hubby seemed happy with it just as is.
GF/DF Mexican Cornbread
Ingredients:
  • 1/4 cup sugar
  • 1/4 tsp baking soda
  • 1/2 cup cornmeal
  • 1/2 cup all-purpose gluten free flour
  • 1/4 tsp salt
  • 1 can cream style corn
  • 1 cup frozen corn
  • 1 egg
  • 1 packet Sazon
  • 1 pound ground turkey
  • 1/2 onion (or 1 small) diced
  • 1 4 oz. can diced green chilis, drained
  • 1 roasted red pepper, diced
  • 1/2 cup pepper jack Daiya shreds
  • 1 tbsp lard or vegetable shortening

Directions:

  1. Preheat oven to 350 degrees.  Place your 10″ cast iron skillet in there with the tablespoon of fat while it heats.
  2. Brown the turkey with the diced onion, then drain.
  3. In a large bowl, mix the dry ingredients.
  4. Add the corn, cream corn, egg, Sazon, roasted red pepper, and diced green chilis.
  5. Add the ground turkey and stir until well incorporated.
  6. Add the pepper jack shreds and stir until well incorporated.
  7. Swirl the melted fat until the skillet is coated.
  8. Pour batter into cast iron skillet (any excess fat will just sort of work its way up the sides).
  9. Bake for 55-60 minutes.
  10. Allow to cool before slicing and serving or freezing for later.

 

Gluten Free Dairy Free Mexican Cornbread
 
Growing up, my mom used to occasionally make Mexican cornbread with a box of Jiffy mix and--frankly I can't remember what else beyond a pound of hamburger and some cheese.  Presumably there were spices in there...  Anyway, I had a hankering the other day, so I decided to pull together this lighter, gluten and dairy free Mexican cornbread for a couple of weeknight dinners.  If you don't eat it all the first night and don't want it two nights running, it freezes beautifully once fully cooled.  As laid out here, it's pretty mild.  For my own purposes, I think next time, I'd be inclined to cook up the turkey with some spicy taco seasoning or adding a can of drained, diced tomatoes and chilis, just for a bit more kick, but hubby seemed happy with it just as is.
Author:
Recipe type: Main
Cuisine: Gluten and Dairy Free
Ingredients
  • ¼ cup sugar
  • ¼ tsp baking soda
  • ½ cup cornmeal
  • ½ cup all-purpose gluten free flour
  • ¼ tsp salt
  • 1 can cream style corn
  • 1 cup frozen corn
  • 1 egg
  • 1 packet Sazon
  • 1 pound ground turkey
  • ½ onion (or 1 small) diced
  • 1 4 oz. can diced green chilis, drained
  • 1 roasted red pepper, diced
  • ½ cup pepper jack Daiya shreds
  • 1 tbsp lard or vegetable shortening
Instructions
  1. Preheat oven to 350 degrees.  Place your 10" cast iron skillet in there with the tablespoon of fat while it heats.
  2. Brown the turkey with the diced onion, then drain.
  3. In a large bowl, mix the dry ingredients.
  4. Add the corn, cream corn, egg, Sazon, roasted red pepper, and diced green chilis.
  5. Add the ground turkey and stir until well incorporated.
  6. Add the pepper jack shreds and stir until well incorporated.
  7. Swirl the melted fat until the skillet is coated.
  8. Pour batter into cast iron skillet (any excess fat will just sort of work its way up the sides).
  9. Bake for 55-60 minutes.
  10. Allow to cool before slicing and serving or freezing for later.

Crock Pot Teriyaki Meatballs

It’s no secret that I’ve been on the hunt for easy weeknight dinners.  Stuff that can be fixed in 30 minutes or less or crock pot stuff I can toss on when I come home at lunch.  I’ve got a zillion crock pot recipes for winter, but summer…I’m a little short on options.  Since I’ve kind of obsessed with batch cooking and freezing meatballs this summer, I decided to make an Asian style variation–the kind of thing that would suit for a party (in which case, you’d probably double or triple this recipe because as soon as you put something on a toothpick, it’s gonna disappear) or go nicely alongside some stir fried veggies and brown rice for supper.
Ingredients:
  • 3/4 cups cold water
  • 1.5 Tablespoons corn starch
  • 1/2 cup coconut palm sugar
  • 2 Tbsp raw honey
  • 1/4 cup tamari or gluten free soy sauce
  • 1/2 teaspoon garlic powder
  • 1 teaspoon roasted sesame oil
  • 1 pound frozen meatballs (I used my homemade turkey meatballs)
Directions:
  1. Combine the first 7 ingredients.
  2. Pour over frozen meatballs in a 3 quart slow cooker.
  3. Cook on low for 4-5 hours, stirring at least once midway.
  4. Crank it back up to high for the last 30 minutes, as this will thicken the sauce.
  5. Serve with your choice of rice and stir fried veggies.  Or stick them on toothpicks for a party appetizer!

 

 

Crock Pot Teriyaki Meatballs
 
It's no secret that I've been on the hunt for easy weeknight dinners. Stuff that can be fixed in 30 minutes or less or crock pot stuff I can toss on when I come home at lunch. I've got a zillion crock pot recipes for winter, but summer...I'm a little short on options. Since I've kind of obsessed with batch cooking and freezing meatballs this summer, I decided to make an Asian style variation--the kind of thing that would suit for a party (in which case, you'd probably double or triple this recipe because as soon as you put something on a toothpick, it's gonna disappear) or go nicely alongside some stir fried veggies and brown rice for supper.
Author:
Recipe type: Main
Cuisine: Gluten and Dairy Free
Ingredients
  • ¾ cups cold water
  • 1.5 Tablespoons corn starch
  • ½ cup coconut palm sugar
  • 2 Tbsp raw honey
  • ¼ cup tamari or gluten free soy sauce
  • ½ teaspoon garlic powder
  • 1 teaspoon roasted sesame oil
  • 1 pound frozen meatballs (I used my
  • homemade turkey meatballs
  • )
Instructions
  1. Combine the first 7 ingredients.
  2. Pour over frozen meatballs in a 3 quart slow cooker.
  3. Cook on low for 4-5 hours, stirring at least once midway.
  4. Crank it back up to high for the last 30 minutes, as this will thicken the sauce.
  5. Serve with your choice of rice and stir fried veggies. Or stick them on toothpicks for a party appetizer!

Gluten Free Dairy Free Enchilada Cornbread Casserole

We so enjoyed the Mexican Chicken Cornbread Casserole, I decided to make another version based around enchiladas.  Enchiladas are something I’ve tried several times, and I always like them, but they often end up being too spicy for hubby.  In deference to that, I’m steering away from my chipotles in adobo sauce and just sticking with some Mexican tomato sauce (a favorite staple for Mexican dishes in our house) and eliminated the green chilies that are so often part of enchiladas.  Be sure to serve this enchilada cornbread casserole with sour cream (or sour cream substitute)

GF DF Enchilada Cornbread Casserole
Ingredients:
  • For the sauce
    • 2 8 oz. cans Mexican tomato sauce (or 1 can Mexican tomato sauce and 1 can plain if you want less spicy)
    • 1 cup chicken stock
    • 1 tsp cumin
    • 2 tbsp chili powder
    • 1/4 tsp smoked paprika
    • 1/2 tsp garlic powder
    • 1 tsp onion powder
    • 1/2 tsp salt
    • 1 tbsp masa flour
  • For the meat:
    • 1 lb ground turkey or beef, browned and drained
    • 1 medium onion, finely diced
    • 1 red or orange bell pepper (or 4-6 mini peppers) diced
    • 1 4 oz. can chopped black olives (drained)
    • 1/2 tsp salt
  • For Cornbread:
    • 1/4 tsp baking soda
    • 1/2 cup cornmeal
    • 1/2 cup all-purpose gluten free flour
    • 1/4 tsp salt
    • 1/2 cup non-dairy milk (I used almond), soured with 1/2 tsp apple cider vinegar
    • 1/4 cup melted Earth Balance spread
    • 1 egg, lightly beaten
  • 1 cup vegan cheddar or pepper jack shreds (like Daiya or Go Veggie Dairy Free shreds)
  • 1/2 cup chopped green onions
Directions
  1. Let’s start with the sauce.  Whisk the masa flour into a small amount of the chicken stock until not lumpy.
  2. Add to the remaining chicken stock in a saucepan over medium heat.  Whisk until well combined.
  3. Add the tomato sauce, cumin, chili powder, garlic powder, paprika, onion powder, and salt.  Reduce heat and simmer until slightly reduced and thickened.
  4. Brown the meat in a skillet.  Drain and rinse.
  5. Sauté the onions and peppers until soft.  Add back the meat, salt, and black olives.
  6. Preheat oven to 350 degrees.
  7. Add the thickened sauce to the meat mixture and stir until well combined.
  8. Pour meat mixture into an 11×7 glass baking dish (sprayed with cooking spray).
  9. Mix up your cornbread.
  10. Add the cheddar shreds and green onions to the batter.
  11. Pour cornbread batter over the filling.
  12. Bake for about 25 minutes or until cornbread topper is cooked through.

 

Gluten Free Dairy Free Enchilada Cornbread Casserole
 
We so enjoyed the Mexican Chicken Cornbread Casserole, I decided to make another version based around enchiladas. Enchiladas are something I've tried several times, and I always like them, but they often end up being too spicy for hubby. In deference to that, I'm steering away from my chipotles in adobo sauce and just sticking with some Mexican tomato sauce (a favorite staple for Mexican dishes in our house) and eliminated the green chilies that are so often part of enchiladas. Be sure to serve this enchilada cornbread casserole with sour cream (or sour cream substitute)
Author:
Recipe type: Casserole
Cuisine: Gluten and Dairy Free
Ingredients
  • For the sauce
  • 2 8 oz. cans Mexican tomato sauce (or 1 can Mexican tomato sauce and 1 can plain if you want less spicy)
  • 1 cup chicken stock
  • 1 tsp cumin
  • 2 tbsp chili powder
  • ¼ tsp smoked paprika
  • ½ tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • 1 tbsp masa flour
  • For the meat:
  • 1 lb ground turkey or beef, browned and drained
  • 1 medium onion, finely diced
  • 1 red or orange bell pepper (or 4-6 mini peppers) diced
  • 1 4 oz. can chopped black olives (drained)
  • ½ tsp salt
  • For Cornbread:
  • ¼ tsp baking soda
  • ½ cup cornmeal
  • ½ cup all-purpose gluten free flour
  • ¼ tsp salt
  • ½ cup non-dairy milk (I used almond), soured with ½ tsp apple cider vinegar
  • ¼ cup melted Earth Balance spread
  • 1 egg, lightly beaten
  • 1 cup vegan cheddar or pepper jack shreds (like Daiya or Go Veggie Dairy Free shreds)
  • ½ cup chopped green onions
Instructions
  1. Let's start with the sauce. Whisk the masa flour into a small amount of the chicken stock until not lumpy.
  2. Add to the remaining chicken stock in a saucepan over medium heat. Whisk until well combined.
  3. Add the tomato sauce, cumin, chili powder, garlic powder, paprika, onion powder, and salt. Reduce heat and simmer until slightly reduced and thickened.
  4. Brown the meat in a skillet. Drain and rinse.
  5. Sauté the onions and peppers until soft. Add back the meat, salt, and black olives.
  6. Preheat oven to 350 degrees.
  7. Add the thickened sauce to the meat mixture and stir until well combined.
  8. Pour meat mixture into an 11x7 glass baking dish (sprayed with cooking spray).
  9. Mix up your cornbread.
  10. Add the cheddar shreds and green onions to the batter.
  11. Pour cornbread batter over the filling.
  12. Bake for about 25 minutes or until cornbread topper is cooked through.

Gluten Free Dairy Free Sausage and Squash Casserole

It’s summer and that means it’s the season for lots and lots of squash.  Yellow squash is less a favorite of mine than zucchini, so I don’t have as many things I do with it, but this casserole is one of them.  The original version of this recipe is neither gluten or dairy free.  But it is a favorite, so I set out to adapt it.  The final result isn’t exactly pretty–casseroles are not known for their visual appeal–but it was definitely a winner in the conversion department.
GF/DF Sausage and Squash Casserole
Ingredients:
  • For the Cornbread:
    • 1/4 cup melted Earth Balance or vegetable shortening
    • 1/4 cup sugar
    • 1 egg
    • 1/2 cup almond milk (soured with 1/2 tsp apple cider vinegar)
    • 1/4 tsp baking soda
    • 1/2 cup cornmeal
    • 1/2 cup all-purpose gluten free flour
    • 1/4 tsp salt
  • 1 pound turkey breakfast sausage
  • 2 pounds squash (I often buy the already sliced yellow squash in the freezer section as a time saver or if I want to make this in the winter)
  • 1/2 large sweet onion, diced (I used Vadalia)
  • 1/3 cup sour cream substitute (I used Tofutti)
  • 3 oz. cream cheese substitute cheese, softened (Also Tofutti)
  • 2/3 cup Daiya cheddar shreds
Directions:
  1. In a glass measuring cup, measure almond milk and add the vinegar and let sit a bit.
  2. In a large mixing bowl, melt Earth Balance in microwave. Add sugar and use a spatula or wooden spoon, to mix into Earth Balance. Add eggs.
  3. Then add baking soda, mix together.
  4. Add almond milk/baking soda to the Earth Balance/sugar/egg mixture and mix just until combined.
  5. Bake in an 8 inch cast iron skillet at 375 for about 20 minutes.
  1. Dump the squash in a large pot of boiling water (obviously slice it if you’re using fresh).
  2. Dice the onion.
  3. Brown the sausage and onion over medium high heat.
  4. Once the sausage is browned, drain the squash well.  Add to the pan and stir until well combined.  Turn off the heat.
  5. Add the sour cream substitute and cream cheese substitute and stir until well combined.
  6. Crumble the cornbread into the pan and stir until well combined.
  7. Preheat the oven to 350 degrees.
  8. In a 2.5 to 3 quart baking dish coated with Pam, dump the casserole mixture.
  9. Top with the cheddar shreds.
  10. Bake for 20-30 minutes.

 

Gluten Free Dairy Free Sausage and Squash Casserole
 
It's summer and that means it's the season for lots and lots of squash. Yellow squash is less a favorite of mine than zucchini, so I don't have as many things I do with it, but this casserole is one of them. The original version of this recipe is neither gluten or dairy free. But it is a favorite, so I set out to adapt it. The final result isn't exactly pretty--casseroles are not known for their visual appeal--but it was definitely a winner in the conversion department.
Author:
Recipe type: Casserole
Cuisine: Gluten and Dairy Free
Ingredients
  • For the Cornbread:
  • ¼ cup melted Earth Balance or vegetable shortening
  • ¼ cup sugar
  • 1 egg
  • ½ cup almond milk (soured with ½ tsp apple cider vinegar)
  • ¼ tsp baking soda
  • ½ cup cornmeal
  • ½ cup all-purpose gluten free flour
  • ¼ tsp salt
  • 1 pound turkey breakfast sausage
  • 2 pounds squash (I often buy the already sliced yellow squash in the freezer section as a time saver or if I want to make this in the winter)
  • ½ large sweet onion, diced (I used Vadalia)
  • ⅓ cup sour cream substitute (I used Tofutti)
  • 3 oz. cream cheese substitute cheese, softened (Also Tofutti)
  • ⅔ cup Daiya cheddar shreds
Instructions
  1. In a glass measuring cup, measure almond milk and add the vinegar and let sit a bit.
  2. In a large mixing bowl, melt Earth Balance in microwave. Add sugar and use a spatula or wooden spoon, to mix into Earth Balance. Add eggs.
  3. Then add baking soda, mix together.
  4. Add almond milk/baking soda to the Earth Balance/sugar/egg mixture and mix just until combined.
  5. Bake in an 8 inch cast iron skillet at 375 for about 20 minutes.
  6. Dump the squash in a large pot of boiling water (obviously slice it if you’re using fresh).
  7. Dice the onion.
  8. Brown the sausage and onion over medium high heat.
  9. Once the sausage is browned, drain the squash well. Add to the pan and stir until well combined. Turn off the heat.
  10. Add the sour cream substitute and cream cheese substitute and stir until well combined.
  11. Crumble the cornbread into the pan and stir until well combined.
  12. Preheat the oven to 350 degrees.
  13. In a 2.5 to 3 quart baking dish coated with Pam, dump the casserole mixture.
  14. Top with the cheddar shreds.
  15. Bake for 20-30 minutes.

Gluten Free Dairy Free Beef Stroganoff

Stroganoff is something I haven’t tried since making the switch to dairy free living.  I hadn’t ever found a gluten free egg noodle I liked anyway.  Until now.  I recently read a taste test in Cooks Country about gluten free noodles and the winner was Jovial, which I’d never heard of.  I filed that little tidbit away in the back of my brain, and when I saw a box of their tagliatelle, I picked it up and decided to give stroganoff a try again.  Oh boy am I glad I did.  This gluten free dairy free beef stroganoff came out really well.  I had to convince myself not to go back for seconds (because gluten free pasta expands, if you didn’t know).  Serves 4.
Beef Stroganoff

Ingredients:

  • 1.73 lbs flank steak, sliced thin on the bias (if you pop it in the freezer for twenty minutes, it’ll make it easier to slice)
  • 1 tbsp coconut oil
  • 1 tbsp Earth Balance buttery spread
  • 1 pound baby bella mushrooms
  • 1 tbsp minced garlic
  • 1 onion, minced
  • 2 tsps beef bouillon (be sure to check this for gluten)
  • 2 tsps gluten free all purpose flour
  • 1/4 cup red wine
  • 1 tsp dijon mustard
  • 1 tbsp Worchestershire sauce
  • salt
  • pepper
  • 1/2 cup unsweetened plain almond milk
  • 1/4 cup sour cream substitute (I used Tofutti)
  • 1 package Jovial gluten free egg noodles
Directions:
  1. Heat the Earth Balance and coconut oil in a large skillet over high heat.
  2. In small batches, cook the steak one minute a side.  Be sure not to crowd the pan, and don’t worry about cooking all the way through. This will be going back in the sauce later.  Remove to a plate.  I didn’t get quite the sear on this that I wanted because I was too busy watching the new puppy.
  3. Add the onions and sauté until they start to go a little translucent.
  4. Meanwhile, bring a big pot of salted water to a boil and cook the pasta according to package directions.
  5. Add the garlic and mushrooms.  Saute for another five minutes or so.
  6. Add the mustard, Worchestershire, bouillon, and flour and stir well.
  7. Add the wine and almond milk.  Stir well.
  8. Add the steak and bring to a simmer.  Simmer for 5-8 minutes.  You don’t want to overcook this or the meat will get tough.
  9. Finish off by adding a pinch of salt and pepper and the cream cheese substitute.  Stir until well incorporated.
  10. Serve over the egg noodles.

 

Gluten Free Dairy Free Beef Stroganoff
 
Stroganoff is something I haven't tried since making the switch to dairy free living. I hadn't ever found a gluten free egg noodle I liked anyway. Until now. I recently read a taste test in Cooks Country about gluten free noodles and the winner was Jovial , which I'd never heard of. I filed that little tidbit away in the back of my brain, and when I saw a box of their tagliatelle , I picked it up and decided to give stroganoff a try again. Oh boy am I glad I did. This gluten free dairy free beef stroganoff came out really well. I had to convince myself not to go back for seconds (because gluten free pasta expands, if you didn't know). Serves 4.
Author:
Recipe type: Main
Cuisine: Gluten and Dairy Free
Ingredients
  • 1.73 lbs flank steak, sliced thin on the bias (if you pop it in the freezer for twenty minutes, it'll make it easier to slice)
  • 1 tbsp coconut oil
  • 1 tbsp Earth Balance buttery spread
  • 1 pound baby bella mushrooms
  • 1 tbsp minced garlic
  • 1 onion, minced
  • 2 tsps beef bouillon (be sure to check this for gluten)
  • 2 tsps gluten free all purpose flour
  • ¼ cup red wine
  • 1 tsp dijon mustard
  • 1 tbsp Worchestershire sauce
  • salt
  • pepper
  • ½ cup unsweetened plain almond milk
  • ¼ cup sour cream substitute (I used Tofutti)
  • 1 package Jovial gluten free egg noodles
Instructions
  1. Heat the Earth Balance and coconut oil in a large skillet over high heat.
  2. In small batches, cook the steak one minute a side. Be sure not to crowd the pan, and don't worry about cooking all the way through. This will be going back in the sauce later. Remove to a plate. I didn't get quite the sear on this that I wanted because I was too busy watching the new puppy.
  3. Add the onions and sauté until they start to go a little translucent.
  4. Meanwhile, bring a big pot of salted water to a boil and cook the pasta according to package directions.
  5. Add the garlic and mushrooms. Saute for another five minutes or so.
  6. Add the mustard, Worchestershire, bouillon, and flour and stir well.
  7. Add the wine and almond milk. Stir well.
  8. Add the steak and bring to a simmer. Simmer for 5-8 minutes. You don't want to overcook this or the meat will get tough.
  9. Finish off by adding a pinch of salt and pepper and the cream cheese substitute. Stir until well incorporated.
  10. Serve over the egg noodles.

Tequila Lime Chicken Tacos

When I started out making these, they weren’t going to be tacos.  I’d intended to pair them with some fresh corn and black beans.  And then we got busy and plans changed and…slapping stuff in some tortillas ended up being quick and easy and VERY delicious.  These would be delicious with queso fresco.
Ingredients (per 2 people):
  • 2 chicken breasts
  • 2 limes
  • 1/2 “nip” of tequila (you know the wee tiny airplane bottles)
  • 1 tablespoon olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1 tsp cumin
For serving:
  • corn tortillas
  • cheese or cheese substitute
  • sour cream or sour cream substitute
  • guacamole or avocado slices
  • pico de gallo or salsa
  • whatever floats your boat

Tequila Lime Chicken Tacos

Directions:
  1. Combine the chicken, limes, tequila, olive oil, salt, pepper, garlic powder, and cumin in a ziplock bag.  Allow to marinate at least 30 minutes or overnight.
  2. Remove from fridge and allow to rest for 15-20 minutes (to take the chill off).
  3. Preheat your grill to medium heat.
  4. Cook 8-10 minutes per side (depending on thickness).
  5. Allow meat to rest for 5 minutes for juices to redistribute.
  6. Meanwhile, warm your tortillas however you prefer.  I like to do mine stovetop in a cast iron skillet for about 30 seconds a side.
  7. Slice the chicken on the bias in thin strips.
  8. Build your tacos however your please.

 

Tequila Lime Chicken Tacos
 
When I started out making these, they weren't going to be tacos. I'd intended to pair them with some fresh corn and black beans. And then we got busy and plans changed and...slapping stuff in some tortillas ended up being quick and easy and VERY delicious. These would be delicious with queso fresco.
Author:
Recipe type: Entree
Cuisine: Gluten and Dairy Free
Ingredients
  • 2 chicken breasts
  • 2 limes
  • ½ "nip" of tequila (you know the wee tiny airplane bottles)
  • 1 tablespoon olive oil
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • ¼ tsp garlic powder
  • 1 tsp cumin
  • For serving:
  • corn tortillas
  • cheese or cheese substitute
  • sour cream or sour cream substitute
  • guacamole or avocado slices
  • pico de gallo or salsa
  • whatever floats your boat
Instructions
  1. Combine the chicken, limes, tequila, olive oil, salt, pepper, garlic powder, and cumin in a ziplock bag. Allow to marinate at least 30 minutes or overnight.
  2. Remove from fridge and allow to rest for 15-20 minutes (to take the chill off).
  3. Preheat your grill to medium heat.
  4. Cook 8-10 minutes per side (depending on thickness).
  5. Allow meat to rest for 5 minutes for juices to redistribute.
  6. Meanwhile, warm your tortillas however you prefer. I like to do mine stovetop in a cast iron skillet for about 30 seconds a side.
  7. Slice the chicken on the bias in thin strips.
  8. Build your tacos however your please.

Gluten Free Sopapillas

Last weekend, hubby and I got together with another couple for a fabulous Mexican themed dinner with flank steak tacos (amazing).  To go along with the theme, I decided to try making gluten free sopapillas.  Now, I don’t know about you, but the only ones I’d ever had were the kind made at our local Mexican restaurant with a deep fried flour tortillas drizzled in honey and cinnamon.  Tasty.  But I started looking around at recipes to convert to gluten free and discovered that there is, in fact, a wide range of what constitutes a sopapilla.  Some of them looked like beignets, while others resembled deep fried scones.  So I set out to come up with my own gluten free variation.  The end result wasn’t the prettiest but they were SERIOUSLY tasty with some local honey and cinnamon.  Made about 16.
Sopapillas
Ingredients 
  • 2 cups all-purpose  GF flour
  • 1 tbsp xanthan gum
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons shortening or lard
  • 3/4 cup water + more
  • 2 cups vegetable oil for frying
  • honey
  • cinnamon
Directions
  1. In a large bowl, sift together flour, xanthan gum, baking powder and salt.
  2. Cut in shortening until mixture resembles coarse crumbs.
  3. Using hands, mix in water to make a smooth dough.  Now here’s where it starts getting a bit more difficult–you’ll want to gradually add additional water a tablespoon at a time, until you have a proper smooth dough that holds together.  I ultimately wound up using 1 1/4 cup of water, but this will vary a fair bit based on what kind of gluten free flour you are using (as they absorb at very different rates).
  4. Knead lightly on a floured surface (just enough to pull it together cohesively).  Cover, and set aside.
  5. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  6. On a silpat mat (or a lightly floured surface), grab globs of dough and press into thin circles (about 2 inches in diameter).
  7. Fry in hot oil, until golden brown, turning when dough puffs (it may not puff much–these are very dense).  The finished sopapilla will be just turning a little brown.  Remove, and drain well on paper towels.
  8. Top with a drizzle of honey and cinnamon.

 

Gluten Free Sopapillas
 
Last weekend, hubby and I got together with another couple for a fabulous Mexican themed dinner with flank steak tacos (amazing). To go along with the theme, I decided to try making gluten free sopapillas. Now, I don't know about you, but the only ones I'd ever had were the kind made at our local Mexican restaurant with a deep fried flour tortillas drizzled in honey and cinnamon. Tasty. But I started looking around at recipes to convert to gluten free and discovered that there is, in fact, a wide range of what constitutes a sopapilla. Some of them looked like beignets, while others resembled deep fried scones. So I set out to come up with my own gluten free variation. The end result wasn't the prettiest but they were SERIOUSLY tasty with some local honey and cinnamon. Made about 16.
Author:
Recipe type: Dessert
Cuisine: Gluten and Dairy Free
Ingredients
  • 2 cups all-purpose GF flour
  • 1 tbsp xanthan gum
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons shortening or lard
  • ¾ cup water + more
  • 2 cups vegetable oil for frying
  • honey
  • cinnamon
Instructions
  1. In a large bowl, sift together flour, xanthan gum, baking powder and salt.
  2. Cut in shortening until mixture resembles coarse crumbs.
  3. Using hands, mix in water to make a smooth dough. Now here's where it starts getting a bit more difficult--you'll want to gradually add additional water a tablespoon at a time, until you have a proper smooth dough that holds together. I ultimately wound up using 1¼ cup of water, but this will vary a fair bit based on what kind of gluten free flour you are using (as they absorb at very different rates).
  4. Knead lightly on a floured surface (just enough to pull it together cohesively). Cover, and set aside.
  5. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  6. On a silpat mat (or a lightly floured surface), grab globs of dough and press into thin circles (about 2 inches in diameter).
  7. Fry in hot oil, until golden brown, turning when dough puffs (it may not puff much--these are very dense). The finished sopapilla will be just turning a little brown. Remove, and drain well on paper towels.
  8. Top with a drizzle of honey and cinnamon.

Gluten Free Dairy-Free Mexican Chicken Cornbread Casserole

I saw this recipe for Mexican Chicken Cornbread Casserole fly by my social media stream last week and KNEW I needed to convert it into something that was allergen friendly.  It hits so many of my happy buttons in terms of flavor palette and combinations of stuff I love to eat.  So I’ve adapted it to be gluten free and dairy free, as well as upping the veggie quotient just a little with the addition of some roasted red peppers and some black beans.  My husband often makes faces what I say I’m making a new chicken dish, but he gave this one two thumbs up! Serves 4.
 
GF/DF Mexican Chicken Cornbread Casserole
Ingredients
  • 3 cups shredded cooked chicken (I use a rotisserie chicken)
  • 1 cup frozen corn
  • 1 (10 ounce) can Rotel diced tomatoes with green chilies (NOT drained)
  • 1/2 cup diced roasted red peppers
  • 1 cup black beans
  • 1 cup sour cream substitute (I use Tofutti)
  • 1/4 cup or 1 packet GF/DF taco seasoning (or use mix below)
    • 1 Tbsp. Chili Powder
    • 1/4 tsp. Garlic Powder
    • 1/4 tsp. Onion Powder
    • 1/4 tsp. cayenne pepper
    • 1/4 tsp. Dried Oregano
    • 1/2 tsp. Paprika
    • 1 1/2 tsp. Ground Cumin
    • 1 tsp. Sea Salt
    • 1/2 tsp. Black Pepper (optional)
  • 2 cups vegan cheddar shreds (like Daiya or Go Veggie Dairy Free shreds), divided
  • 1/4 tsp baking soda
  • 1/2 cup cornmeal
  • 1/2 cup all-purpose gluten free flour
  • 1/4 tsp salt
  • 1/2 cup non-dairy milk (I used almond), soured with 1/2 tsp apple cider vinegar
  • 1/4 cup melted Earth Balance spread
  • 1 egg, lightly beaten
Instructions
  1. Preheat oven to 375 degrees.
  2. In a large pot over medium heat add the sour cream substitute (this is usually a lot thicker than conventional sour cream…more the consistency of cream cheese) and the rotel.  Stir until this is well combined.
  3. Remove from heat and add in the chicken, corn, diced red peppers, black beans taco seasoning, and 1 cup of your vegan cheese shreds..
  4. Transfer into an 7×11 glass baking dish (sprayed with cooking spray) or 10-inch cast iron pan (oiled).
  5. Mix together baking soda, cornmeal, gf flour, salt, milk, Earth Balance, egg, and remaining cheese shreds. Pour on top of chicken mixture.
  6. Place in oven and bake for 25-30 minutes. Let cool slightly before cutting into quarters.

 

Gluten-Free Dairy-Free Mexican Chicken Cornbread Casserole
 
I saw this recipe for Mexican Chicken Cornbread Casserole fly by my social media stream last week and KNEW I needed to convert it into something that was allergen friendly. It hits so many of my happy buttons in terms of flavor palette and combinations of stuff I love to eat. So I've adapted it to be gluten free and dairy free, as well as upping the veggie quotient just a little with the addition of some roasted red peppers and some black beans. My husband often makes faces what I say I'm making a new chicken dish, but he gave this one two thumbs up! Serves 4.
Author:
Recipe type: Casserole
Cuisine: Gluten and Dairy Free
Ingredients
  • 3 cups shredded cooked chicken (I use a rotisserie chicken)
  • 1 cup frozen corn
  • 1 (10 ounce) can Rotel diced tomatoes with green chilies (NOT drained)
  • ½ cup diced roasted red peppers
  • 1 cup black beans
  • 1 cup sour cream substitute (I use Tofutti)
  • ¼ cup or 1 packet GF/DF taco seasoning (or use mix below)
  • 1 Tbsp. Chili Powder
  • ¼ tsp. Garlic Powder
  • ¼ tsp. Onion Powder
  • ¼ tsp. cayenne pepper
  • ¼ tsp. Dried Oregano
  • ½ tsp. Paprika
  • 1½ tsp. Ground Cumin
  • 1 tsp. Sea Salt
  • ½ tsp. Black Pepper (optional)
  • 2 cups vegan cheddar shreds (like Daiya or Go Veggie Dairy Free shreds),
  • divided
  • ¼ tsp baking soda
  • ½ cup cornmeal
  • ½ cup all-purpose gluten free flour
  • ¼ tsp salt
  • ½ cup non-dairy milk (I used almond), soured with ½ tsp apple cider vinegar
  • ¼ cup melted Earth Balance spread
  • 1 egg, lightly beaten
Instructions
  1. Preheat oven to 375 degrees.
  2. In a large pot over medium heat add the sour cream substitute (this is usually a lot thicker than conventional sour cream...more the consistency of cream cheese) and the rotel. Stir until this is well combined.
  3. Remove from heat and add in the chicken, corn, diced red peppers, black beans taco seasoning, and 1 cup of your vegan cheese shreds..
  4. Transfer into an 7x11 glass baking dish (sprayed with cooking spray) or 10-inch cast iron pan (oiled).
  5. Mix together baking soda, cornmeal, gf flour, salt, milk, Earth Balance, egg, and remaining cheese shreds. Pour on top of chicken mixture.
  6. Place in oven and bake for 25-30 minutes. Let cool slightly before cutting into quarters.