Gluten Free Meatloaf

When I was first told I should give up all gluten, I had a pessimistic attitude and could not stop thinking of all the food I loved that had gluten in it…pizzas, pastas, cupcakes, cakes, brownies, cookies, eclairs, biscuits, scones, waffles, pancakes,  French toast, macaroni and cheese, crackers, muffins, baguettes, bread, breadsticks, croissants, meatloaf!  MEATLOAF?  Yes, It has gluten I thought!  The breadcrumbs you use to make it have gluten… Growing up I hated meatloaf.  My mom would make it for dinner and even though it always smelled delicious eating MEAT in the shape of a LOAF grossed me out.  But as I grew up, meatloaf became a nastaglic food that I grew to love.  “And know I can’t eat it either.”  I was at the grocery store one day and found brown rice breadcrumbs and decided to give meatloaf try.  It came out moist, tender, and (I can’t believe I am saying this) delicious.  True, it’s not a gourmet 5-star meal, but there is something about it that just makes you feel like home.  At a restaurant in Austin, called East Side Café, they have a Shinerbock meatloaf that is out of this world.  We used to go in college just to get the meatloaf.  East Side Café was my inspiration for this meatloaf with the gluten free beer reduction.  I use ground turkey breast which makes it healthier.  Enjoy!

Gluten Free Meatloaf

Meatloaf Ingredients:

1 ½ pound ground turkey breast

1 egg beaten

¼ cup brown rice bread crumbs

1 cup gluten-free beer reduced to ¼ cup

1 ½ teaspoon horseradish

1 clove garlic minced

¼ cup grated onion

1 tablespoon fresh parsley, minced

1 teaspoon fresh thyme, minced

1 teaspoon salt

½ teaspoon pepper

2 teaspoons tomato paste

1 teaspoon Worcestershire sauce

Tomato Beer Reduction Ingredients:

1 cup gluten-free beer reduced to ½ cup

1 can tomato paste (minus the 2 teaspoons for above)

¼ cup brown sugar

1 teaspoon salt

½ teaspoon pepper

 

Instructions:

Preheat oven to 325 degrees F°.

In a saucepan, reduce 1 cup of gluten free beer over medium heat until there is about ¼ cup left. Reserve for meatloaf.

 

Combine the ground turkey, egg, rice bread crumbs, reduced beer, horseradish, garlic, onion, parsley, thyme, salt, pepper, tomato paste, and Worcestershire sauce in a large bowl. Mix well trying not to mash.

  

Place in a bread loaf pan using a fork to spread the meat evenly.

For tomato beer reduction, pour 1 cup of gluten-free beer into saucepan and over medium heat reduce until there is 1/2 cup of liquid left. 

Add tomato paste, and simmer.  Stir until combined.  

Add brown sugar, salt, and pepper. And bring to a boil. Remove from heat.

Top with the tomato beer reduction.

 Bake until internal temperature reaches 160° about 35 minutes.  Serve hot and enjoy!

Makes 4 servings. I served mine with roasted asparagus and cauliflower leek mash! 

Gluten Free Cheesecake

The other night some friends came over for dinner and one of them happens to be lactose-intolerant.  I kept trying to think of a dessert that was gluten-free for me and lactose-intolerant for her.  This is what I came up with.  There is nothing better than a rich, creamy cheesecake with a little strawberry coulis to make you smile.  It’s a great dessert to serve all summer long!  And the best part? It contains no sugar! Only a little bit in the strawberry coulis! 

The crust of regular cheesecake is what contains the gluten.  By replacing a traditional graham cracker crust with one made from gluten free cinnamon snaps, the recipe becomes gluten free! Also, by replacing the cream cheese and sour cream with the tofu alternatives, you get rid of the lactose. 

Gluten Free (Dairy Free) Cheesecake

Ingredients:

Crust:

1 package Mi-Del Gluten-Free Cinnamon Snaps

3 tablespoons of unsalted butter, melted

Cheesecake:

16 oz. tofu cream cheese

3 eggs

1/3 cup agave nectar

½ tsp vanilla

Sour Cream Topping:

12 oz. tofu sour cream

¼ cup agave nectar

 

Instructions:

Preheat oven to 350°.

 

In a food processor, grind cinnamon snaps. 

When there are no more chunks, add the butter. 

Mix for a couple seconds longer until the mixture is well combined.

 Press into a springform pan (I like a little crust on the sides but it is personal opinion J). 

Cover and refrigerate while you make the cheesecake filling.

Meanwhile, in the bowl of an electric mixer, on low speed, beat cheese until smooth.

 Add the eggs, agave nectar and vanilla. Scrape down the sides of the bowl and mix once more.  

Pour into crust and bake 45 minutes.  

Place a cake pan half-filled with warm water in the oven on the shelf under the cheesecake to moisten the air and prevent the cheesecake from cracking.

Remove from the oven and cool 15 minutes.

While pie is cooling, mix sour cream with ¼ cup agave nectar.

 Spread gently over the top and bake 10 minutes more.

Loosen the cake from the pan by running a sharp knife around the inside edge.  When cool, refrigerate for several hours, preferably overnight.

Strawberry Coulis Recipe

Ingredients:

1 package frozen strawberries

1/4 cup sugar 

Instructions:

Place strawberries and sugar in microwave safe bowl. Microwave for 2 minutes. 

Place strawberries and sugar in food processor and blend until smooth.

 

Strain through sieve to remove seeds. 

 Drizzle coulis over cheesecake slice and serve!

As I write this, I am licking my plate! It was creamy and delicious. Enjoy!

Note: For a non-dairy-free version or for those who fear tofu, use either regular cream cheese or Neufchatel cheese for a lower fat option. I have made this recipe with each of these and they are both great options. 

Gluten Free Cheddar Chive Scones

So what exactly is gluten?

Gluten in the protein found in wheat, rye, and barley.  It is a complex mixture of certain wheat proteins that makes up one of the largest protein molecules found in nature.

Usually, gluten is used as a protein or food additive.  It is what gives dough its elasticity and baked goods their light and fluffy texture.  It is what helps dough to rise. When you can’t eat gluten, many traditional baked goods are off-limits. 

When I woke up on Sunday morning, I was craving a warm, savory baked good. A quick and easy option is to make scones! They are warm, flaky, and remind me of my childhood. And even better, this recipe takes no time to make and the scones bake in just 14 minutes!

Cheddar Chive Scones

Ingredients: 

2 1/2 cups Pamela Baking and Pancake Mix Gluten Free Flour flour

1 tsp baking powder

1/2c tsp salt

4 tbsp cold unsalted butter

3/4 cups buttermilk

1 egg, beaten

4 oz cheddar cheese, shredded

3 tbsp chopped chives

1 egg beaten with 1 tablespoon water or milk, for egg wash

Instructions:

Preheat oven to 375°.

In a mixing bowl, combine all dry ingredients.

Using cutter or knives, cut in the butter until it resembles pea sizes.

Add the milk and egg and stir with a fork to combine.

Mix in the cheddar and chives until just combined.

Using a ¼ dry measuring cup, scoop the scones onto an ungreased baking sheet.

Use a pastry brush and spread the egg wash over each scone. 

 Bake for 14 minutes.

Delicious! What a wonderful addition to a Sunday brunch! Serve warm and enjoy!

  Or if you are feeling extra creative, add some bacon, eggs, and a slice of cheese for a scone breakfast sandwich! 

Note: For a lactose-intolerant scone, use goats milk in place of buttermilk and use goats milk cheddar instead of traditional cow's milk cheddar.