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      Gluten-Free Recipes

      Cinnamon Apple Breakfast Risotto Ingredients: 1/2 cup butter or canola oil
      4 Granny Smith apples, diced
      1 1/2 tsp. cinnamon
      1/4 tsp. salt
      1/2 cup dark brown sugar
      1 tsp. Gluten Free vanilla extract
      1 1/2 cups Arborio rice + 4 cups apple juice (slow cooker method) OR 2 1/2 cups cooked & cooled Arborio rice (stovetop method)
      Sliced almonds or walnuts, dried cranberries , milk or non-dairy milk, optional Directions: Slow Cooker method:

      In a large non-stick pan, heat butter or oil. Add apples, cinnamon and salt, cooking until juices begin to release from the apples (about 5 minutes). Pour apples into slow cooker. Add the rice and stir to blend. Top the rice mixture with brown sugar, apple juice and vanilla. Cover and cook on high for 2 hours or low for 5 hours, or until the rice has absorbed all the liquid.

      Stove Top method:

      In a large skillet over medium-high heat, melt butter or warm oil. Add brown sugar, cinnamon, vanilla and salt, stirring constantly. Once a thick caramel has formed (about 3-5 minutes), add apples to the pan and lower heat to medium. Cook apples until they begin to release juices, about 3 minutes. Add cooked rice and stir to warm through. Serve immediately.

      Top with nuts, cranberries and milk if desired.
      White Chicken Chili with Bacon Ingredients: 2 cans white kidney, cannellini, or white beans
      1 lb chicken breast, cut into 1 inch cubes
      5 slices thick-cut Gluten Free bacon, chopped
      2 shallots, diced
      1 large carrot, diced
      5 leaves fresh basil, chiffonade
      1/2 cup brown sugar
      3 tbsp. olive oil
      1 tsp. paprika
      1/2 tsp. chili powder (or more, to taste)
      salt & pepper, to taste Directions: Warm the olive oil in a stockpot over medium-high heat. Add the shallots and carrots, cook until shallots start to become translucent (about 3-5 minutes). Add the bacon and cook for about 5-7 minutes, stirring to prevent burning or sticking. Lower heat to medium and add chicken and brown sugar. After sugar has thoroughly melted, reduce heat to medium-low and add the canned beans with the liquid from the cans, along with the basil, paprika, chili powder and 1/2 teaspoon of both salt and pepper. Allow to cook for at least 45 minutes, stirring occasionally.

      Taste the chili and add salt, pepper or chili powder as desired, allowing chili to cook for at least 5 more minutes after spices are added. Serve.

      * This recipe can be made in the slow cooker. Add all ingredients to slow cooker crock and stir to blend. Cook on low for 5 hours or more. Gluten Free Brownie Pops Ingredients: Your favorite Gluten Free Brownie Mix, and ingredients to prepare mix
      2/3 cup semi-sweet chocolate chips
      1 1/2 teaspoon shortening
      Sprinkles, sanding sugar, chopped nuts, flake coconut or other edible decor
      16 craft/popsicle sticks or lollipop sticks
      *Special Equipment: Brownie Pop Mold or Square Baking Pan lined with foil or parchment paper Directions: Prepare brownie mix according to package directions. If using a brownie pop baking mold, fill the cups and bake for 25-30 minutes at temperature directed by mix. Otherwise, bake according to mix directions in a square pan lined with foil or parchment paper and sprayed lightly with non-stick cooking spray.

      For Brownie Pop Molds:

      Cool brownies completely while in mold. Invert the mold and press gently to release brownie pops. n small microwavable bowl, microwave chocolate chips and shortening uncovered on High about 45 seconds, stir until smooth. If necessary, microwave additional 5-10 seconds at a time. Dip each stick into the melted chocolate and insert into brownies (do this step for all brownies first, so sticks have time to dry before you begin to decorate.) Dip 1/3 to 1/2 of each brownie into melted chocolate; and add sprinkles or other decor immediately. Allow to dry on waxed paper or foil.

      For Brownies Baked in a Square Pan:

      Cool brownies completely, then place in freezer for 30 minutes. Remove brownies from pan by lifting foil or paper; peel foil or paper from sides of brownies. Cut brownies into 16 bars, 4 rows by 4 rows. Gently insert craft stick into end of each bar, peeling foil from bars. Place on cookie sheet; freeze another 30 minutes.

      In small microwavable bowl, microwave chocolate chips and shortening uncovered on High about 45 seconds; stir until smooth. If necessary, microwave additional 5-10 seconds at a time. Dip top 1/3 to 1/2 of each brownie into chocolate; and add sprinkles or other decor immediately. Allow to dry on waxed paper or foil. Vanilla Bean Ice Cream Ingredients: 2 cups heavy cream
      2 cups whole milk
      2 egg yolks
      1/2 cup sugar
      2 tablespoons G-Free Vanilla Extract 'Crush' Directions: Combine cream and milk in pan over medium heat. Reduce heat to low. Beat eggs yolks, sugar and vanilla extract 'Crush' until smooth. Gradually add egg mixture to warm cream mixture, stirring to prevent curdling. Add to ice cream maker and follow manufacturer instructions. Simple Wine Spritzer Ingredients:

      1 cup club soda (also called "soda water")
      1 cup white, red, rose` or dessert wine
      ice
      frozen fruit or sliced citrus, optional

      Directions:

      Fill glass with ice, and add 1 part soda to one part wine. garnish with frozen berries, frozen fruit or citrus wedge. Serve Immediately.

      *Ratio of wine to soda can be adjusted to taste. Recipes are courtesy of G-Free Foodie. You can click here for more recipes.
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