The right kind of gluten free pasta can make a wonderful meal. Here is a great recipe for gluten free spaghetti.

Gluten Free Spaghetti with Asparagus

Ingredients:

• 1 lb. Le Veneziane Gluten Free Pasta, Spaghetti (GLUTEN FREE)
• 1 lb. fresh asparagus trimmed, pealed and cut into bite size pieces
• 1/2 pound of baby portobello mushrooms sliced
• 1 bunch of long green onions chopped
• 3 cloves of crushed garlic
• 1 cup of chicken broth
• 3 Tbls of butter
• 3 Tbls of Coluccio Premium Select Extra Virgin Olive Oil
• 1/2 cup of white wine
• 1/2 cup of heavy whipping cream
• 2 slices of Prosciutto De Parma
• freshly grated parmesan cheese

Baking Instructions:

1. Steam asparagus pieces until almost tender.
2. Saute onions,garlic, prosciutto and mushrooms in oil for about 5 minutes.
3. Add chicken broth and white wine.
4. Toss in asparagus and reduce for 10 minutes.
5. Add butter, melt and stir.
6. Add cream at the end until bubbly.
7. Boil 6 quarts of water and add pasta for about 30 seconds to a minute.
8. Drain and top with asparagus sauce and enjoy.
9. Serve with fresh grated parmesan

[Recipe Courtesy of Cugini Fine Foods]

I remember growing up as a young child and eating my grandmother’s delicious Apple Crisp. It was one of the things I really looked forward to each day.

Now it looks like there is a good gluten free alternative available for Celiacs. Enjoy!

Gluten Free Apple Crisp

Base Ingredients:

• 6 large Granny Smith apples, peeled & cored
• 20g butter
• 1/2 tsp ground cinnamon
• 1/2 cup caster sugar

Topping Ingredients:

• 1/2 cup caster sugar
• 1/3 cup Gluten Free plain flour
• 2/3 cup flaked coconut
• 1/2 cup flaked almonds
• 50g melted butter, extra

Baking Instructions:

1. Preheat oven to 200°C.
2. Base -Slice apples. Melt butter in non-stick pan and cook apples, cinnamon and sugar until apples are soft. Pour into an “oven-proof” dish.
3. Crumble – Mix together with a wooden spoon sugar, plain flour, coconut, almonds & butter. Cover fruit with crumble topping to form an even top layer.
4. Bake for 40 minutes or until crumble is golden brown.

[Recipe Courtesy of Apple Crisp Recipes]

How does a tasty scone pizza sound?  Here are the ingredients you’ll need to build your own scone pizza at home.

Gluten Free Scone Pizzas

Crust Ingredients:

• 1 cup brown rice flour
• 3/4 cup cornmeal
• 1/3 cup potato starch
• 3 tbsps. tapioca starch
• 4 tsps. gluten-free baking powder
• 1/2 tsp. baking soda
• 1/8 tsp. salt
• 1 stick unsalted butter, chilled and cut into pieces
• 2 tbsps. honey
• 1 egg, lightly beaten
• 1/2 to 2/3 cup buttermilk

Baking Scone Crust:

1. Preheat the oven to 400 F.
2. Line a cookie sheet with parchment paper.
3. Mix together the brown rice flour, cornmeal, potato starch, tapioca starch, baking powder, baking soda, and salt.
4. Add the butter and use your fingertips to work it into the dry ingredients, forming a coarse meal. Make a well in the dry ingredients.
5. Mix together the honey, egg, and 1/2 cup of the buttermilk.
6. Pour into the well in the dry ingredients.
7. Stir with a fork. I like to use my hands at this point to gather everything up and form a soft but not sticky dough. If it is too dry, add more buttermilk.
8. Lightly flour the counter with rice flour and pat the dough into a cake 1/2 inch thick.
9. Cut out pie-shaped pieces or use a biscuit cutter and cut out rounds.
10. Place on the cookie sheet.
11. Sprinkle with cinnamon sugar, if you like, or leave plain.
12. Bake on the middle rack for 12 to 15 minutes or until the bottoms are golden.

Scone Toppings Ideas:

• Tomato sauce, fresh basil, chopped fresh garlic, grated mozzarella
• Tomato sauce, cooked broccoli, sauteed sliced mushrooms, chopped fresh garlic, grated mozzarella and provolone.
• Tomato sauce, sauteed onion, chopped cooked bacon, grated cheddar cheese and mozzarella
• Tomato sauce, sauteed sliced onion and colored peppers, fresh basil, grated mozzerella and fontinella.

Pat the dough into a pizza pan with parchment paper. Bake it for 5 minutes at 400 F. Spread the toppings on and continue baking for another 10 minutes.

[Recipe Courtesy of Galesburg]

Are you a fan of scones?  Here is a nice recipe for a raisin cream scone!

Raisin Cream Scones

Ingredients:

• 1 cup brown rice flour
• 1/2 cup sweet rice flour or tapioca starch
• 1/2 cup almond flour
• 1/4 cup potato starch
• 2 tsps. gluten-free baking powder
• 1/4 tsp. xanthan gum
• 1/4 tsp. salt
• 1/2 stick unsalted butter, chilled and cut into pieces
• 1/2 cup golden raisins, soaked for 10 minutes in hot water and drained 2 eggs
• 1 tbsp. honey
• 1/3 to 1/2 cup heavy cream
• Cinnamon sugar for sprinkling

Baking Instructions:

1. Preheat the oven to 400 F.
2. Line a cookie sheet with parchment paper or lightly grease the cookie sheet and dust it with rice flour.
3. Mix together the brown rice flour, sweet rice flour, almond flour, potato starch, baking powder, xanthan gum, and salt.
4. Add the butter and use your fingertips to work it into the dry ingredients, forming a coarse meal.
5. Toss in the raisins.
6. Make a well in the dry ingredients.
7. Break the eggs into the well.
8. Add the honey and some of the cream.
9. Using a fork, begin mixing the wet ingredients together and then slowly incorporate the dry. Add more cream to form a soft but not wet dough.
10. Remove the dough from the bowl and place on a lightly floured counter.
11. Press into a flat cake about 1/2 inch thick.
12. Using a biscuit cutter, cut out the dough.
13. Place the scones on the cookie sheet. Brush with some cream and sprinkle with cinnamon sugar. Bake on the middle rack for 12 to 15 minutes.
14. Check the bottoms of the scones; they should be golden brown when done.
15. Makes 6 (3-inch) scones.

[Recipe Courtesy of Galesburg]

Here is an interesting gluten free recipe that I ran across for a gluten free pudding. 

Roasted Colored Peppers Bread Pudding

Ingredients:

• 1 each red, green, yellow and orange bell peppers, quartered and seeded
• Olive oil for brushing on the peppers
• 3 cups stale gluten-free bread, crusts removed and cubed
• 3 cups evaporated milk or half-and-half, heated
• 1 tbsp. chopped fresh parsley
• 1 tsp. oregano
• 1/2 to 3/4 tsp. salt
• 12 grinds black pepper
• 3 eggs, lightly beaten
• 1/2 cup grated Parmesan or Asiago cheese

Baking Instructions

1. Preheat the oven to 450 F.
2. Line a cookie sheet with parchment paper.
3. Lightly brush the pepper quarters with olive oil.
4. Place the peppers on the cookie sheet. Roast for 15 to 20 minutes or until the skins are charred.
5. Put the peppers in a bowl and cover with a towel. When the peppers are cool enough to handle, peel the charred skin off.
6. Cut the peppers into julienne strips.
7. Lower the oven temperature to 325 F. Butter a 2-quart baking pan.
8. Spread the bread cubes in the baking pan.
9. Mix the hot milk with parsley, oregano, salt, and pepper.
10. Taste for seasoning.
11. Whisk in the eggs.
12. Mix half of the peppers with the bread.
13. Pour the milk over the bread and peppers.
14. Arrange the remaining peppers and the cheese on top.
15. Cover with a buttered piece of foil or parchment paper.
16. For a creamy, soft bread pudding, bake in a hot water bath.
17. Otherwise, place the pan directly in the oven. Bake for 45 minutes or until done.
18. The pudding will feel firm.

[Recipe Courtesy of Galesburg]