How to Roast a Butternut Squash

I find it hard to believe I hated butternut squash as a child. I could now eat it every day. There’s a natural sweetness that doesn’t require extra sugar. It’s like nature’s candy, but loaded with vitamin A. My husband’s grandmother cooked hers with orange juice, but I don’t think it’s necessary.

For this recipe, choose a medium to large sized butternut squash. Cut the squash down the middle, and spray with a bit of cooking oil. This prevents it from burning. Sprinkle it with a bit of salt, for flavor. Roast in a 350 degree oven for up to 45 minutes. You want to make sure it’s fairly tender so it purees easily.

Taste Republic Gluten Free Fresh Lasagna Noodles

I originally created this gluten free butternut squash lasagna in 2016. At that time, these noodles were under the brand name “RP’s Pasta.” RP’s Pasta still exists, but now their gluten free line of fresh pasta goes by”Taste Republic.” Their non-gmo product line includes fettuccine (hello, Trader Joe’s), cheese filled tortelloni & new grain free pastas.

Each package of Taste Republic gluten free fresh lasagna contains 12 sheets. The sheets measure 6 1/2 inches long and 4 inches wide. Ingredients includes “brown rice flour, water, tapioca starch, potato starch, whole egg, egg white, xanthan gum, salt, and glucone-delta-lactone.” GDL is a “natural acidifier found in wine and honey.”

Best Tip For Making Lasagna Prep Easier

I read a tip online for making lasagna that was a game changer. Not sure where, so I can’t credit the genius. Layout your NO BOIL gluten free lasagna noodles on a flat surface. Then, portion your ricotta mixture evenly between the noodles, and spread it out. It makes it so much easier to build your lasagna.

Often people ask about dairy free or egg free options. The noodles contain eggs, and the ricotta mixture contains egg & dairy. Barilla makes no boil gluten free lasagne sheets which contain no eggs or dairy. They might work in this gluten free butternut squash lasagna, but I haven’t tried it. This Healthy Vegan Lasagna from Fit Foodie Nutter could work well with the Barilla noodles.

Assembling Your Gluten Free Butternut Squash Lasagna

Before laying the first noodle in a loaf pan, coat the bottom of the pan with 1/4 cup of pureed butternut squash. The butternut squash is thinned with a chicken broth, which adds depth of flavor. I tend to keep my squash and meat mixture separate, but you could combine them after this step if you’d like.

Place on ricotta coated noodle on top of that first bit of sauce. Next I put a 1/2 cup of squash and 1/3 cup of the meat mixture. On top of that I add 1/3 cup of mozzarella cheese. Repeat the layering process with the other two noodles. After baking it in the oven, it will look a bit soupy around the edges, but it will set up beautifully after 15 minutes.

Which Size Loaf Pan Should I Use?

This gluten free butternut squash lasagna evolved from a Lasagna for Two by Julie Yoon. I love watching her “how to” video on her website. I created this dish after first trying to use the Taste Republic lasagna noodles to make butternut squash ravioli. Yeah, that was an epic fail.

However, this lasagna tastes a million time better, IMO. I added finely chopped celery to the dish, as well as sage and thyme. Prepared with ground turkey, this lasagna tastes like Thanksgiving dinner, all in one pan. I first made this in a standard 9 x 5 pan. However, I found the 8 x 4 loaf pan I used for my buckwheat bread to work better.

Other Butternut Squash Recipes

Even though this gluten-free butternut squash lasagna is meant for two, we often cut it into three slices. This way my husband can have leftovers in his lunch the next day. Because it’s small, this is the perfect dish to take to a family Thanksgiving gathering. And no need to share. 😉

Looking to use up the rest of your squash? Try Eat At Our Table’s Gluten-Free Butternut Squash Macaroni and Cheese. Your kids wont’ know they’re eating vegetables! This Gluten Free Butternut Squash Banana Bread from Minimalist Baker sounds amazing too! And if you bake with coconut flour, these Butternut Squash Pecan Muffins from Gourmande in the Kitchen look delicious.

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Gluten Free Butternut Squash Lasagna for Two

Ingredients

For the meat mixture

• 1 tbsp butter
• 1/2 onion finely chopped
• 1 rib celery finely chopped
• 1 tsp minced garlic 2 cloves
• 1 tsp salt
• 1/2 tsp thyme
• 1/2 tsp sage
• 8 oz ground turkey
• 1/2 medium butternut squash roasted & pureed
• 3/4 c. chicken stock or broth

For the cheese filling

• 4 Taste Republic fresh gluten free lasagna noodles
• 1/2 c. ricotta cheese 4 oz
• 1/2 c. grated Parmesan
• 1 egg beaten
• 1/2 tsp dry parsley
• 1 1/3 c shredded mozzarella cheese

Instructions

• Preheat the oven to 350. If you have not already, bake your butternut squash in the oven. Depending on the size of your squash, this should take 35-40 minutes. Remove from the oven and allow it to cool enough so you can handle it. 
• While the squash is cooking, prepare the ingredients for the meat mixture. In an iron skillet or dutch oven, melt 1 tbsp butter. To that, add onion and celery and saute until soft. This should take approximately 5 minutes. 
• To the pan, add the garlic, salt, sage and thyme. Cook for 30 seconds. 
• Finally, add the ground turkey and cook until the pink is almost gone. Try not to overcook it though, as turkey is very lean and we don't want it to dry out. If there's a touch of pink, it's okay, as we'll be baking this for almost an hour. When finished, turn off the skillet and remove from heat. Set aside.
• Next, mix the ingredients for the ricotta mixture. In a small bowl, combine the ricotta, grated Parmesan, egg and dry parsley. Mix with a fork or spoon until thoroughly combined. 
• Wait to move on to the final steps until your butternut squash is completely roasted and cool enough to handle. When it's cool enough to handle, scoop out the roasted squash into a food processor. Puree. When mostly smooth, add the chicken stock and puree until completely smooth. When you're finished, you should have approximately 2 1/4 cups of squash puree. 
• Preheat the oven to 350 degrees, if it's not already on. 
• On a flat, clean surface, lay out 3 of the 4 lasagna noodles. Separate the filling between the 3 noodles, and spread it out over the noodles. 
• In the bottom of a 8×4 (or 9×5) loaf pan, spread out 1/4 cup of the pureed butternut squash. 
• Next, place one of the cheese lined noodles into the bottom of the pan. Top with 1/3 cup of the cooked meat, 1/2 cup of the pureed squash, and 1/3 c of mozzarella cheese. 
• Repeat twice, using the remaining cheese covered noodles. (You will have one plain noodle left.) 
• Place the remaining plain noodle on top, and gently press down to make sure the lasagna filling spreads out into the pan. 
• Top with the remaining meat, squash, and mozzarella cheese. 
• Spray a piece of aluminum foil with cooking spray. Place the sprayed side on top of the final cheese layer, and crimp the edges of the aluminum around the pain to seal. (The spray prevents the cheese from sticking to the foil.) 
• Bake in a 350 degree preheated oven, covered, for 30 minutes. 
• After 30 minutes, remove foil from the pan and continue to cook for another 15 minutes. If you'd like your cheese on top to be toasty, place under the broiler for up to 2 minutes. 
• Allow lasagna to rest for 15 minutes before serving. This allows the noodles to absorb any residual moisture. 
• **This recipe may work with Barilla gluten free lasagna noodles, but I have not tried it.

What creative ways do you use Thanksgiving leftovers? Have you created an amazing gluten-free dish after fixing a recipe mishap? Leave me a note below and we can learn from each other!

**In my first attempt in 2016, RP Pasta provided pasta for this post. I was not otherwise paid or compensated for my time. This post does contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

The post Gluten Free Butternut Squash Lasagna for Two appeared first on MI Gluten Free Gal.

How to “Halve” an Egg

Every recipe I see for a pumpkin roll recipe, it calls for a large sheet pan. However, I prefer small batch recipes. One, smaller pans fit better in my little kitchen. In addition, smaller portions fit better into my diet. 🙂 Therefore, I reduced a regular recipe to fit in my quarter sheet pan. (It works great for a gluten free pumpkin slab pie, too!)

Most regular recipes call for 3 eggs. How does one “halve” an egg? Many people say to whisk the egg, and divide it in half. However, the base for this small batch gluten free pumpkin roll is a thin sponge cake. Since sponge cakes generally have a light texture, I used one egg and one egg white. This provides the binding we need, while still being whipped to create lift.  Check out this article from The Kitchn for other ways to halve an egg.

Pan Size and Shape is Important

For this gluten free pumpkin cake roll, I use my favorite quarter sheet pans. Many utilize a jelly roll pan, which has different dimensions than a quarter sheet pan. Many bakers use a 10 x 15 jelly roll pan.

However I prefer these quarter sheet pans, which measure approx. 9 in by 13 in. (Half sheet pans are 18 in x 13 in.) A sheet pan has straight edges, which is preferable to a 9 x 13 cake pan. However, if you don’t have a quarter sheet pan, you may be able to use a cake pan.

How to Shape A Gluten Free Pumpkin Roll

The sponge cake for this cake roll bakes quickly. No more than 15 minutes. The beauty of a cake roll lies in the swirl. To achieve this, one must roll the cake in a towel while it is still warm. This allows it to cool in our preferred shape. Another important step is to generously coat the towel in powdered sugar, prior to rolling.

A few tips on choosing a towel for rolling. One, choose a towel you don’t mind getting stained. Most assuredly, there will be some orange tinting when it’s done. In addition, many suggest using a linen towel because it is absorbent. I bought flour sacks cloths from Bed Bath and Beyond for this. I advise against using cotton towels with fibers that could get stuck in the cake or leave an imprint in the cake.

What if My Pumpkin Cake Roll Cracks?

Now we wait. Some people recommend allowing the cake to cool for at least an hour. I allowed mine to cool overnight, as I was busy. If you plan to make this the same day you plan to serve it, make sure to start 4-5 hours before you plan to serve it. This allows time for baking, cooling, filling, and chilling.

Part of the goal in rolling the cake while still warm is to prevent cracks. Sometimes, cracks are inevitable. Remember I said you need to dust the towel with powdered sugar? I dusted mine a lot, which left a beautiful dusting on the outside of the gluten free pumpkin roll. Cracks? What cracks? They’re all hidden in powdered sugar! (If you really wanted to go above and beyond, you could coat the outside of the cake in more frosting.)

My Favorite Thanksgiving Recipes

I adapted the recipe for this small batch gluten free pumpkin roll from my friend Linda Fedewa, and her Bake it Best cookbook. She tints her cream cheese filling with just a touch of nutmeg.

Let me tell you, it tastes like perfection! If you don’t feel confident in making this small batch gluten free pumpkin roll for yourself, Rumi’s Passion sells them this time of year.

If this is your first gluten free Thanksgiving, you may want to consult my post on A-Z tips for a successful holiday. Missing stuffing? I can eat my favorite gluten free cornbread stuffing any time of year! And save room for leftovers! My favorite use for leftover mashed potatoes is this grain free quiche. Perfect to make ahead and have for breakfast before Black Friday Shopping!

Other Gluten Free Thanksgiving Recipes You May Find Helpful

Sheet Pan Thanksgiving Dinner for Two from Imagelicious (Sub GF croutons)

20 Gluten Free Thanksgiving Appetizers and Side Dishes from Iowa Girl Eats

30 Recipes for a Gluten Free Thanksgiving from A Dash of Megnut

40 Vegan and Gluten Free Thanksgiving Recipes from The Pretty Bee

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Small Batch Gluten Free Pumpkin Roll

Equipment

• Cup4Cup Multipurpose Flour, 3 Pounds
• Nordic Ware Quarter Sheet, Natural, 2 count (Pack of 1)
• KitchenAid Artisan Series 5 Quart Tilt Head Stand Mixer with Pouring Shield KSM150PS, Matte Black

Ingredients

For the cake

• 1 egg and 1 egg white
• 1/2 c granulated sugar
• 1/2 c pumpkin puree not pie filling
• 1/2 tsp lemon juice
• 6 tbsp gluten free flour I used Cup for Cup
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp ginger
• pinch of nutmeg

For the Filling

• 4 oz cream cheese room temperature
• 3 tbsp butter room temperature
• 1/2 c powdered sugar sifted
• 1/2 tsp vanilla
• pinch of nutmeg
• *additional powdered sugar for rolling

Instructions

• Preheat oven to 350 degrees. Line quarter sheet pan with parchment paper, making sure paper extends over the side. This makes it easier to lift the cake from the pan, when finished.
• In a small bowl, combine flour, salt, baking powder and spices. Set aside. 
• In a large bowl or stand mixer, combine egg, egg white, and sugar. Mix on high for 5 minutes. This may seem like a long time, but we want the eggs to be aerated to help make a lighter cake. It should be a pale yellow color. 
• Whisk in the pumpkin and lemon juice.
• After egg and pumpkin mixture is whipped, turn off mixer and fold the dry ingredients into the egg and sugar mixture. Folding in the flour prevents deflating the eggs we just whipped. This may take a few minutes to incorporate all the flour. 
• Spread batter into lined quarter sheet pan and bake for 15 minutes. 
• While cake is baking, heavily dust a tea towel with powdered sugar. Make sure the towel you choose is larger than the cake pan. 
• Once cake is done baking, remove from oven and allow to set for 2-3 minutes. No longer than that. Then, invert onto dusted tea towel. Gently pull up parchment paper from the cake, and dust bottom of cake with powdered sugar. 
• Beginning at the short end of the cake, roll the cake with the towel inside it. The towel prevents the cake from sticking to itself, and the powdered sugar prevents the cake from sticking to the towel. 
• Allow the cake to cool for one hour or longer. Meanwhile, set out cream cheese and butter, so they will be at room temperature when you are ready to fill the pumpkin roll. 
• After cake has cooled, prepare the frosting. Start by whipping the room temperature cream cheese and butter at least 2 minutes. We want it to be creamy. Then, add vanilla and nutmeg. Finally, slowly add sifted powdered sugar. (Make sure it is sifted, or you'll have clumps in your frosting.) 
• Gently unroll cooled cake and spread frosting the length of the cake. 
• Once filled, gently reroll cake. (No towel inside this time!) Roll the filled cake starting with the same side you rolled for cooling the cake. 
• Place the rolled cake in the fridge and allow to chill 2-3 hours prior to serving. 
• Dust with additional powdered sugar, if desired.

Originally Published October 25, 2019

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The OG Recipe is From Dessert for Two

I wish I could take total credit for this amazing gluten free cinnamon rolls for two recipe. The brilliance of this recipe solely lies with Christina Lane of Dessert For Two. She graciously is allowing me to repost her original Small Batch Cinnamon Rolls here, only in a gluten-free version.

What Gluten Free Flour Do You Use For This Recipe?

To be honest, modifying her recipe to make these Gluten Free Cinnamon Rolls for Two is ridiculously easy. All I did was simply swap the flour for Cup 4 Cup flour. That’s it. I’ve found that Cup 4 Cup Multipurpose Flour truly transforms any “regular” recipe into gluten free perfection.

Can I Use a Different Gluten Free Flour for This Recipe?

I attempted to make these Gluten Free Cinnamon Rolls for Two with Bob’s Red Mill and with King Arthur Measure for Measure. I DO NOT RECOMMEND USING THEM. When I used those flours, it resulted in a drier and more crumbly cinnamon roll. Edible, but not enjoyable.

Just Like Grandma Used to Make

I remember the first time I made these Gluten Free Cinnamon Rolls for Two. I followed Christina’s original recipe, and baked them in muffin tins, creating four cinnamon rolls. When my husband returned home and tried one, he almost cried.

He said they reminded him of the cinnamon rolls his (now departed) grandmother used to make when he was a child. Christina’s recipe helped him relive his childhood memories, and it was priceless. That Christmas, I made them as gifts for every household in our family, and everyone raved about how delicious they were.

Why YOU will love these Gluten Free Cinnamon Rolls for Two

• NO yeast. So that means no rise time, which means the faster you can eat them!
• NO egg. Missing baked goods due to an egg allergy? This solves ALL that.
• NO need to share. Seriously, this recipe makes two (or four), so you don’t have extras laying around the house, and you don’t have to share. I mean, you can, but no shame in keeping these bad boys all to yourself.

While these gluten free cinnamon rolls for two taste great any day, I find myself making them when I have milk that’s about to go bad. I hate to pitch out any food, and am always looking for ways to use up leftovers and “scraps” of things.

Can I Make These Cinnamon Rolls Without Dairy?

I have never attempted to make a dairy free version of these Gluten Free Cinnamon Rolls for Two. Previously, Cup 4 Cup Multipurpose Gluten Free Flour contained dairy. They have since removed the milk powder. Because of this, I increased the amount of melted butter in the dough.

If you are looking for a gluten free and dairy free cinnamon roll recipe, you can try this Gluten Free Vegan Cinnamon Roll recipe from The Loopy Whisk. (Please note that she does not use flour blends, but instead individual flours.)

Minimalist Baker also offers a gluten free & vegan cinnamon roll recipe on her website. She uses almond flour AND a gluten free flour blend in her recipe.

More Cinnamon Roll Recipes

If you’re looking for a recipe for a larger batch of cinnamon rolls, please visit this recipe round up I created. These 10+ Gluten Free Cinnamon Roll recipes includes dairy free, vegan, and even keto cinnamon rolls. It also includes a cinnamon cake that requires no rolling! Also check out my own gluten free cinnamon roll recipe.

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Gluten Free Cinnamon Rolls for Two – Yeast and Egg Free

Ingredients

For the Dough:

• 5 tbsp milk
• 1 tsp apple cider vinegar
• 3/4 c. "Cup4Cup" brand Multipurpose Gluten Free Flour Blend
• 1 tbsp granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/8 tsp salt
• 3 tbsp melted butter

For the filling:

• 2 tbsp melted butter
• 2 tbsp brown sugar
• 1 tbsp granulated sugar
• 1 tsp cinnamon

For the cream cheese frosting

• 2 ounces cream cheese softened
• 1/4 c powdered sugar
• splash of milk

Instructions

• Combine milk and apple cider vinegar in a small dish and set aside for at least 5 minutes. 
• Preheat oven to 375. Gently grease a small loaf pan, or four muffin tin wells. 
• In a small bowl, combine flour, 1 tbsp sugar, baking powder, baking soda and salt. 
• After milk has soured with vinegar, add to it 3 tbsp of melted butter. Then incorporate all wet ingredients into dry until you have a soft ball of dough. 
• Lightly flour a work surface with additional flour. I tend to use my Silpat as a small pastry mat. From there, place your ball of dough and roll into a 6" rectangle. Pour the 2 tbsp melted butter on top of the rolled dough. 
• In a small dish, combine 1 tbsp granulated sugar, the 2 tbsp brown sugar and 1 tsp cinnamon. Sprinkle that mixture over the dough and press it into the butter. 
• Roll the cinnamon roll dough from the long side, and press the seam to seal. 
• Cut the dough into 4 equal sections. I recommend using floss for this, as it won't smoosh your dough like a knife will
• Place into a 5" baking dish, or into 4 muffin tins.
• Bake for 15 -18 minutes.
• While the rolls are baking, soften the cream cheese and mix with the powdered sugar and a splash of milk. Spread over cinnamon rolls when they come out of the oven, and serve warm. (Or just use vanilla frosting from a can. I often do that.)

Originally Published June 2018

The post Gluten Free Cinnamon Rolls for Two – Yeast and Egg Free appeared first on MI Gluten Free Gal.

Gluten Free Cookie Monster

I love cookies. I would eat them all day, every day if I could. While I will never turn down a chocolate chip cookie, I do have a fondness for a good sugar cookie. These gluten-free Halloween cut out cookies are so easy to make, they will fulfill any cookie craving.

I won a bag of GF Jules (a.k.a Jules Shepard) Gluten Free Cut-Out Cookie Mix years ago through a Twitter party. Jules and my other pals Cindy and Erica spent a weekend retreat and this delightful mix came in a box with other items from #GfBloggerRetreat sponsors.

Do You Know GF Jules?

You know what I love about GF Jules? (Besides her great mixes, like the graham cracker one I used to make these awesome Gluten-Free S’mores bars)  She’s so REAL. She’s down to earth and totally approachable. She answers her own e-mail and Facebook messages.

She’s been an encouragement to me and so many others. Did you know that she was involved in the mission of getting congress to improve gluten-free food labeling laws? All through persistence and the world’s tallest gluten-free cake. But I digress.

Best Cookie Cutters EVER

So back to these gluten-free Halloween cut out cookies. Even if you’re not a master cake decorator of baker like GF Jules, you can easily make these cookies. First, work with a good sugar cookie recipe. Next, work with good tools. I have quickly become a Wilton addict convert. I bought their 101 Cookie Cutter Set (affiliate link) over a decade ago.

The cookie cutters are made of durable plastic. More than fifteen years later, they still are cutting through dough, bread and any other soft items I want to get creative with. I LOVE that this particular set is color coded for holidays and themes. Orange for Halloween, green for Christmas, yellow for Easter and so forth.

Gluten Free Premade Frosting

Aren’t these ghost gluten-free Halloween cut out cookies just the cutest? Just a little bit of white frosting (I used Duncan Hines) and they pop. (I’d say “come alive,” but they are ghosts after all.) Should you want to make your own frosting, try this recipe for Gluten Free Royal Icing from Celiac Mama.

While one can use a sandwich bag in a pinch, I really prefer these Wilton Disposable Decorating Bags. They’re much thicker than a sandwich bag and withstand much more hand pressure. I usually use one of my Wilton decorating metal tips for this, but accidentally forgot to put the coupler in the bag. Know what? It was easier to handle without the tips!

My Best Decorating Tip

Now I know what you’re thinking. You’re a terrible decorator. Frosting these gluten-free Halloween cut out cookies really IS easy. If you can draw a straight line (or even if you can’t), you can do this. My biggest “tip” is to allow the point of the bag just barely touch the cookie. Pipe the frosting slowly until you get the hang of it.

For these gluten-free Halloween cut out cookies, I focused on outlining the cookies. Then I simply added frosting in the center of the cookie with a back and forth motion. Not sure how you want to decorate them? I’ll let you in on a blogger secret. Go look at Pinterest or do a Google image search of what you want to make. Look at images that seem doable for you and then HAVE FUN! Cookies should be fun!

Homemade Sugar Cookie Dough Option

So here are my gluten-free Halloween cut out cookies, all finished. Some of them were just how I envisioned, some are not. But that’s the beauty of making sugar cookies and frosting them. It’s the experience, the uniqueness. And no matter what they look like, they still taste delicious!

Want to make cookies now and don’t have time to order this mix? If you need an egg and dairy free version, try these Vegan Gluten Free Sugar Cookies from Delightful Adventures. Able to eat eggs and dairy? These Gluten Free Sugar Cookies from Flippin’ Delicious get rave reviews! Looking for more recipe ideas? Visit my Gluten Free Halloween Pinterest board.

**GF Jules provided me a free bag of cookie mix as part of a giveaway. I was not otherwise paid or compensated for my time. This post does contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

Originally Published October 2017

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What is Spaghetti Squash? Is it Gluten Free?

Yes, spaghetti squash is gluten frree. It’s classified as a winter squash, because it’s harvested in the fall and stored through the winter months. It’s yellow, and shaped like an oblong watermelon. Spaghetti squash derives it’s name from the pulp that, when pulled, looks like spaghetti strands.

Does Spaghetti Squash Taste Like Pasta?

No. Too often I hear people say they don’t like it, because they think it’s going to exactly replicate their favorite spaghetti. Which is sad, because this squash is delicious and needs to be appreciated for its unique flavor. Let me show you how to cook and prepare a dish that will make you realize the worthiness of this most marvelous vegetable.

How to Cook Spaghetti Squash

There are multiple ways to cook a spaghetti squash. Any of these methods will work for making these Chicken Alfredo Spaghetti Squash Boats. I prefer to cook mine in the microwave, but that’s only because I often fail to plan ahead. Which means I rarely ever choose to cook in a crockpot. This recipe for Chicken Alfredo Spaghetti Squash Boats worked best with roasting the squash in the oven for 30 minutes.

Microwave Method

I learned to microwave spaghetti squash from the wonderful folks at The Kitchn. (No, that’s not a typo. That missing “E” is intentional on their part.) Why do I love to microwave spaghetti squash? Because you can fully cook it in less than 15 minutes. And if I’m honest, I’m usually planning dinner 30 minutes before i need to have it on the table. #RealLife Follow this link to get in-depth directions on how to cook spaghetti squash in the microwave.

Here’s the brief version. 1) Poke holes in the spaghetti squash, place on glass dish, and then microwave for five minutes. This is to soften the outside. 2) Remove from microwave and cut in half, hot dog style. (All my teacher friends know what I mean.) 3) Return spaghetti squash to microwave. Depending on the size of the spaghetti squash, cook for an additional 5- 10 minutes. 4) Remove squash, allow to cool, and pull out strands with a fork.

Slow Cooker Method

My friend Holly at My Plant Based Family will tell you that cooking this vegetable in the slow cooker is “the easiest way to cook Spaghetti Squash.” Cut the squash in half (hamburger way), scoop out the seeds, place in the slow cooker and cook it for 3 hours. Of course, having your hands free for doing other things does make life easier!

Baking / Oven Roasting Method

Roasting spaghetti squash is just as easy. Cut it, oil it, stick it in the oven and let it cook for 30-40 minutes. I chose this method for making these Gluten Free Chicken Alfredo Spaghetti Squash Boats because I would result in a darker color of squash. The things we do for better pictures! Based on advice from Chocolate Covered Katie, I baked my squash at 450 degrees.

How To Pull The Pulp From a Spaghetti Squash

Regardless which method you choose to cook the squash for these Gluten Free Chicken Alfredo Spaghetti Squash Boats, you will destrand (?) the squash with a fork. (Not sure that’s even a word. Oh well.) So here is how it should look when you have pulled the insides. Nice and fluffy.

Gluten Free Alfredo Sauce

Since spaghetti squash doesn’t truly taste like pasta, it becomes a canvas for anything. I often use Full Flavor Foods’ gluten free Alfredo Sauce Mix. Simply combine the mix with water, cook until thickened, and enjoy!

I will confess that I “tweaked” it a bit. Dinner time is when I add bits of items that I need to use up. Like the last two tablespoons of cream cheese, the final shakes of Parmesan cheese, and few glugs of milk.

The Best Gluten Free Breaded Chicken

The chicken in these Gluten Free Chicken Alfredo Spaghetti Squash Boats are pretty stellar. I coated a chicken breast with Aleia’s Extra Crispy Coat and Crunch. (It had some leftover coating from the gluten free mozzarella sticks I just made. Waste not, want not, right?) On top of the cooked chicken I added some cooked spinach and then drizzled that gorgeous Full Flavor Foods Alfredo sauce on top.

The Secret to Perfectly Golden, Melty Cheese

Of course, cheese (or in this case MORE cheese) makes everything better, right? I topped these Gluten Free Chicken Alfredo Spaghetti Squash Boats with a mix of Mozzarella and shredded Parmesan, and placed it under the broiler for about 5 minutes. Spectacular, am I right? My husband thought so, when we had them for dinner later that night.

I Can’t Eat Dairy? What Alfredo Can I Use?

I do use a lot of dairy in this recipe, from milk to cream cheese to a WHOLE lot of cheese. If you are looking for dairy free alfredo sauce, I would recommend Primal Kitchen Alfredo Sauce. It’s available at many stores. As for dairy free cheese, Violife is great.

Other Spaghetti Squash Recipes

The great thing about spaghetti squash is that it creates its own serving vessel. Create Spaghetti Squash Boats with Meatballs, or even Chili Cheese Stuffed Spaghetti Squash. Don’t eat meat? Try these Vegetarian Italian Spaghetti Squash boats, made with lentils! Or ditch the boats and make a Spaghetti Squash Casserole!

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Gluten Free Chicken Alfredo Spaghetti Squash

Equipment

• Aleia’s Coat and Crunch – GF Shake and Bake
• ZWILLING Twin Signature 3-pc German Knife Set
• Dreamfarm Brizzle-Red
• Dreamfarm 3mm Ograte

Ingredients

• 1 medium spaghetti squash
• oil and salt for seasoning
• 1 packet Full Flavor Foods Alfredo Sauce mix
• 1/2 c water
• 2 -3 tbsp cream cheese
• 2 tbsp grated Parmesan
• 1/4 c. milk
• 1 chicken breast 6 oz+
• Rice flour egg and crumb coating for chicken
• 2 handfuls spinach
• 3-4 oz shredded Mozzarella and Parmesan blend

Instructions

• Preheat oven to 450 degrees
• Pierce spaghetti squash with fork and heat in microwave for 1 minute to soften squash. Cut down the middle, lengthwise, and scoop out seeds. 
• Brush spaghetti squash with oil and sprinkle with salt. Place on cookie sheet, cut side up. Bake for 30-40 minutes, depending on size of squash. 
• While squash is cooking, make Full Flavor Foods Alfredo Sauce mix according to directions. It will thicken greatly as it cools, so don’t be tempted to cook it all the way down. I added cream cheese, Parmesan and a touch of milk to stretch the sauce. I added these after the sauce had cooked, not before. 
• My chicken breast was already pre-cooked from a different day. If you have a fresh chicken breast, I would suggest placing it in the oven for the last 15-20 minutes of cooking time, with the squash. 
• To bread the chicken, dip it in beaten egg, then rice flour, then beaten egg again, and finally in the Aleia’s Coat and Crunch. You could use crushed Corn or Rice Chex instead. Or, you could simple cook a fresh chicken breast on the stove top, and not bread it at all. 
• Wilt the spinach to remove excess moisture. I microwaved mine for approximately a minute because I was in a hurry. You can do this on the stove top, in a non-stick skillet. I suggest using a bit of cooking spray to prevent sticking. 
• Once the squash is finished cooking, remove from oven and allow to cool approximately 5 minutes. This prevents you from burning your fingers! Using a fork, pull the strands from the sides of the squash. 
• Leave pulled squash in shell and top with sliced chicken and wilted spinach. Pour Alfredo sauce on top, then sprinkle shredded cheese on top of sauce. Return to oven for 10-15 minutes until cheese melts. Broil for 2-3 minutes if you would like to brown the cheese. 

What’s your favorite way to eat spaghetti squash? I’m always looking for fun new recipes to try. Share with me in the comments below.

Originally Published January 2018

The post Gluten Free Chicken Alfredo Spaghetti Squash appeared first on MI Gluten Free Gal.

Dinnertime Gluten Free Fall Recipes

No dessert until you eat your dinner, right? Here are 5 gluten recipes that automatically make me think of fall!

Cozy Comfort Chili

In my opinion, fall stands as the PERFECT time for chili. Between football and falling leaves, there’s nothing better than a bowl of chili. This Cozy Comfort Chili contains only 400 calories per serving!

Chicken Apple Sausage with Cabbage

What makes me add this dish to my list of favorite gluten free fall recipes? Apple cider. The addition of this sweet yet flavorful liquid makes this Chicken Apple Sausage with Cabbage a dish to “fall” in love with!

Gluten Free Butternut Squash Lasagna for Two

 Squash. While I hated it as a kid, when fall comes I can’t get enough of it. This Gluten Free Butternut Squash Lasagna may become on of your new favorite gluten free fall recipes. It surely is mine!

Gluten Free Chicken Alfredo Spaghetti Squash Boats

Speaking of squash, if you haven’t eaten spaghetti squash, you’re missing out. Now, it doesn’t taste exactly like spaghetti, but it does taste delicious! Try these Gluten Free Chicken Alfredo Spaghetti Boats, and you’ll like, you’ll see!

Gluten Free Sweet Potato Gnocchi

True, you can eat this Gluten Free Sweet Potato Gnocchi anytime of the year. While technically a side and not a dinner unto itself, this dish will compliment any turkey, game hen or roast chicken. To really give it an autumnal flare, replace the sweet potato with pumpkin!

Apple Based Gluten Free Fall Recipes

When it comes to gluten free fall recipes, two ingredients shine. Apples and Pumpkins. If you find yourself more on the “Team Apple” side, these 5 recipes are right up your alley!

Grain Free Apple Pie

After my Celiac Disease diagnosis, gluten free pie crust truly stood as my nemesis. That all stands behind me now! With Chebe by my side, I can now enjoy Grain Free Apple Pie among all my other favorite gluten free fall recipes! Looking for something smaller? Check out my Gluten Free Apple Dumplings.

Gluten Free Apple Crisp for Two

The crisp fall air makes a Gluten Free Apple Crisp a necessity! This oat free dessert is big enough for two, but I won’t say anything if you keep this deliciousness to yoursefl.

Gluten Free Applesauce Bundt Cake

 Prefer your cake with a drizzle of glaze or frosting? This Mini Gluten Free Applesauce Bundt Cake contains chunks of apples, applesauce, and a glaze made with apple cider. If your favorite gluten free fall recipes involve apples, you’ll love this one! Also check out my Gluten Free French Apple Cake.

Gluten Free Mini Apple Cheesecakes

I love “mini” recipes. They help with portion control and are useful for parties. These Gluten Free Mini Apple Cheesecakes use the Chebe cinnamon roll mix in a brand new creative way. Leftover cheesecakes freeze well too! (If they last that long!)

Gluten Free Apple Pie Spice Pancakes

Life’s short, eat desert first. Therefore, these Gluten Free Apple Pie *Buttermilk* pancakes should be on your next brunch menu. They don’t contain regular buttermilk, because who always has that on hand? Not me! Read the recipe and find my trick for an alternative to buttermilk in your gluten free fall recipes!

Pumpkin Based Gluten Free Fall Recipes

Fall is synonymous with all things pumpkin. These five recipes will have you eager to meet The Great Pumpkin!

Grain Free Pumpkin Slab Pie

It’s hip to be square. Or rectangular as the case may be. This grain free Pumpkin Slab Pie, made with Chebe Bread’s Cinnamon Roll Mix, is a dessert that everyone will be thankful for!

Small Batch Gluten Free Pumpkin Roll

 I love small batch recipes. All the flavors I crave with fewer leftovers. This Small Batch Gluten Free Pumpkin Roll was a hit with my family for the holidays. I hope your family enjoys it, too!

Gluten Free Pumpkin Bread Pudding

 Ever have a recipe flop? Turn that flop into something creative and memorable! Use your favorite pumpkin bread recipe (like the one above) to make this delicious Gluten Free Pumpkin Bread Pudding. Don’t forget the chocolate chips!

Gluten Free Pumpkin Chai Snickerdoodles

Out of all my gluten free fall recipes, I feel that this is my favorite. One, because these Gluten Free Pumpkin Chai Snickerdoodles tastes amazing. Second, because I share a personal story that explains why we live in Flint, and the love we have for our city, even in dark times.

Two Ingredient Gluten Free Pumpkin Donuts

 These are the easiest donuts you will ever make. If we’re honest, the best gluten free fall recipes are always the ones that are the  easiest. Why? Because our time should be spent making memories, not forever in the kitchen. Make these Gluten Free Pumpkin Donuts part of your family fall tradition!

Halloween and Thanksgiving Gluten Free Fall Recipes

Gluten Free Halloween Cut Out Cookies

Don’t let making cut out cookies “spook” you. These Gluten Free Halloween Cut Out Cookies roll out and cut easily, using GF Jules cookie mix! Let the little ghosts and goblins in your family help you!

Gluten Free White Chocolate Candy Corn Cookies

Question. Do you love candy corn? If you do, these Gluten Free White Chocolate Candy Corn Cookies need to be on your “to bake” list. Everyone at the next Halloween party will say they’re “bootiful”!

Grain Free Thanksgiving Pasties

Not familiar with pasties? (Pronounced “Past-Ease”) Imagine calzones, but filled with meat and potatoes instead. In Michigan, they a tradition. I created these Gluten Free Thanksgiving Pasties with a “stuffing” flavored crust.

Gluten Free Cornbread Stuffing

 While the picture may need some work, gluten free fall recipes stand incomplete without stuffing. This Gluten Free Cornbread Stuffing shines with homemade cornbread and sweet cranberries. Have lots of leftovers? Turn that stuffing into waffled deliciousness, and make a sandwich with it!

Gluten Free Thanksgiving from A to Z

Speaking of Thanksgiving, while gluten free fall recipes are important, proper preparation is paramount. Check out my Thanksgiving post with tips on what to make, how to make it, and tips to give to family members on preventing cross contact.

More Gluten Free Fall Recipes

This season provides so many wonderful tastes and aromas. Looking for more gluten free fall recipes? Still looking for more recipes to cure your pumpkin craving?

Check out this round up from Food Faith Fitness of over 90 Healthy Gluten Free Pumpkin Recipes!. You’ll love these Gluten Free Pumpkin Muffins from Life After Wheat. And don’t forget about these Flaky Gluten Free Apple Turnovers from Fearless Dining. These Gluten Free Apple Rings from The Gluten Free Austrian look amazing!

Originally Published October 2018

The post 20 Gluten Free Fall Recipes For Every Occasion appeared first on MI Gluten Free Gal.

Sugar and Spice and Everything (Not) Nice

These gluten-free Pumpkin Chai Snickerdoodles are full of sugar and spice and everything nice. I wish I could say the same of my life lately. The darkness of crime has infiltrated our neighborhood recently. On one day, a young man about to start a family, gunned down at a corner gas station.

Another evening, a single mom clings to her child as thugs, armed with a gun, break into her home. Neighbors threatening to move, because the ugliness has encroached even nearer to their doorstep. Truth be told, all this darkness knocks at the door of my heart too. There are days I live in fear and anger. Not so much fearful of my own safety, but fearful as I don’t know how to make it stop.

Baking is my Therapy

So I turn to baking. There’s something so comforting about the repetition of rolling cookie dough. The small ball of sugary sweetness, gently manipulated in your hand. The added sparkle of sugar, clinging to outside of the dough, like symbiotic glitter.

Baking these gluten-free Pumpkin Chai Snickerdoodles acts like therapy and art all at once. There is almost a sense of hope, as baking becomes the art of the “possible.” You as the baker help these random ingredients form together to make something extraordinary.

Egg Free Cookies

And trust me, these (egg-free!) gluten-free Pumpkin Chai Snickerdoodles are extraordinary. My secret ingredient? Gray Duck Chai concentrate, made from freshly ground spices on the day it is brewed. Crafted by hand, in small batches, and made from organic ingredients that support local economy. Oregon Chai concentrate would work well in these cookies, as well. 

Why We Stay

People ask us all the time why we don’t leave Flint. So much of that answer mirrors the creation of these cookies. These gluten-free Pumpkin Chai Snickerdoodles came about because I had leftover pumpkin to use. (After remaking my chocolate-swirled pumpkin muffins.) I dislike throwing away leftovers. Even the smallest remainder is worth saving and repurposing.

Similarly, so many in Flint feel they are “left over’ or “abandoned.” Especially the kids in my neighborhood, living without fathers or intentional role models. If I gather their potential, add some layer of sparkle to the bitter tang in their lives, isn’t it worth it? Just like these cookies, these kids appear hard on the outside, but a softness hides inside that is worth discovering.

It Takes a Village

We also don’t leave Flint because we also see the investment from so many others, trying to make this city a better place. Young couples moving into the neighborhood, so they can be a resource for others. Businesses setting up shop because they want to be part of building a better community.

Non-profits like Communities First, renovating an abandoned, beat-up school because they know outside appearances don’t determine inner worth. Coffee shops partnering with the local homeless shelter to teach skills and change lives. Flint needs all of our investment, because drastic change requires combined effort.

Inspiration from Others

I didn’t create these gluten-free Pumpkin Chai Snickerdoodles on my own, either. I gained insight from blogs like Sally’s Baking Addiction and The Whole Bite blog and Half Baked Harvest. Half Baked Harvest’s Chai Spice Sugar makes these cookies really phenomenal, while Sally’s wisdom taught me how to make these egg-free. (Without additional substitutes, just like my gluten-free pumpkin donuts!) These ladies share their baking wisdom and insight for all of us trying to make something beautiful from bits of grains and spices.

It Gets Better

So here I sit, sharing my heart and this recipe for gluten-free Pumpkin Chai Snickerdoodles. They’re made with love and creativity and belief that that things can get better. That a gathering of simple things and simple people can add sweetness to the day of someone else.

It may take getting your hands dirty. Like these cookies you may get rolled around a bit, squished at times. However, if you’re like me, you realize it molds you into something new. Something different than you expected, but it changes your life for the better. That is, if you let it.

Time Well Spent

As I write this, we have just entered the season of advent. The church defines it as time of waiting and preparation. A time of anticipation and hope. While the holidays can seem hectic, may we enjoy the simplicity of baking cookies and drinking tea and simply spending time with those around us.

Even when we use that time helping clean up broken glass or giving a ride to the store or hugging the heartbroken. The miracle of Christmas isn’t just that Jesus was born. The miracle was that He saw our crazy mess and decided to “move into the neighborhood” anyway. May we be just as bold.

Other Pumpkin Based Recipes

Looking for more uses for canned pumpkin? If you need it egg free, these two ingredient pumpkin donuts are my FAVORITE!  I love these small batch pumpkin muffins, swirled with Nutella! This decadent small batch gluten free pumpkin roll is a sure winner as well! And of course, the holidays aren’t complete without pumpkin pie.

Print

Gluten Free Pumpkin Chai Snickerdoodles

Course Recipes

Keyword egg free cookies, gluten free snickerdoodles, pumpkin snickerdoodles

Prep Time 1 hour hour 30 minutes minutes

Cook Time 12 minutes minutes

Total Time 1 hour hour 42 minutes minutes

Ingredients

Cookie Dough

• 2 cups gluten-free flour I used Krusteaz
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 1/2 tsp salt
• optional 1 tsp corn starch
• 1 stick butter softened (or vegan butter)
• 1/3 c brown sugar
• 2/3 c white sugar
• 1/2 c pumpkin 114 g, room temperature
• 2 tbsp chai concentrate or less depending on preference

Chai Spice Sugar from Half Baked Harvest

• 1/3 c sugar
• 2 tsp cinnamon
• 1/2 tsp allspice
• 1/2 tsp ginger
• 1/2 tsp cardamom
• 1/4 tsp cloves

Instructions

• In a small bowl, measure the gluten-free flour. This is best done with the “spoon and level” method. Lightly spoon the flour into the measure cup and then use a flat edge to level off the excess. 
• To the flour add the baking soda, cream of tartar, and salt. *When making the batter, I thought it was too wet and added the cornstarch. I would suggest baking one or two cookies prior to adding it. However, corn starch often adds a softness to cookies that is wonderful! *
• In a separate larger bowl, cream the butter and sugars together. Next, add the pumpkin. (Make sure it is not super cold, as cold pumpkin will harden the butter.) 
• Finally, instead of adding traditional vanilla, use up to 2 tbsp chai concentrate. As these cookies do not contain egg, you can add the chai concentrate to taste. Place batter in refrigerator and allow to firm for at least an hour. (Most gluten-free cookie batters benefit from refrigeration.) 
• Remove batter from refrigerator. Preheat oven to 350 degrees. 
• In a small container, mix together the Chai Spice Sugar ingredients. Using a large tablespoon, scoop out some batter, and roll between palms to create a ball. Next, coat dough ball in Chai Spice Sugar blend. Next, flatten the dough ball between your palms. Finally, if desired, coat the flattened cookie with an extra dusting of the Chai Spice Sugar. I highly recommend it! 
• Bake cookies at least an inch apart on a parchment lined cookie sheet. Bake for 10 – 12 minutes. (I accidentally baked one batch for 16 minutes and they still turned out just fine. I assume this is due to the moisture in the pumpkin.) 
• Allow cookies to cool on cookie sheet for 5 minutes, then transfer to a cooling rack. Makes approximately 2 dozen cookies. 

What speaks “Christmas” into your heart? What are your favorite cookies to make? Please share your story with me below. I promise I’ll read and  respond! 

** This post does contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

Originally Published December 2017

The post Gluten-Free Pumpkin Chai Snickerdoodles appeared first on MI Gluten Free Gal.

Schar Gluten Free Bread Rolls

When we visit my in-laws, my MIL always makes homemade bread. Especially when she cooks a beef roast. However, thanks to Schar’s shelf stable packaging, I can enjoy my pot roast with delicious gluten free rolls. Schar makes a variety, including baguettes, sandwich rolls, and ciabatta.

Can’t seem to find them in a store near you? Schar just launched their own online store! Now you can order all of their gluten free bread rolls, plus their hamburger and hot dog buns. 

What is a Beef Roast?

Technically, a beef roast can come from various parts of a cow. For these recipes, I used a chuck roast. Sometimes people call this a pot roast. This portion comes from the shoulder of the cow.

This section tends to have more fat, often called “marbling.” This fat can be trimmed, but adds a depth of flavor. For more on the different cuts of beef, I highly recommend this post on Epicurious that explains all about beef roasts, from chuck to rump.

While I enjoy a good beef roast or beef stew, sometimes my palate craves something more intriguing. Below you’ll find three ways I used one pot roast, for multiple meals. From dinner to breakfast, I’ve got you covered!

World’s Easiest French Dip

I recently bought an Instant Pot and discovered the beauty of pressure cooking. The key to successfully using an Instant Pot is liquid. You need at least one cup of water, in any recipe. My trick? I use one can of Progresso Gluten Free French Onion Soup.

One can equals two cups of liquid, which is perfect for pressure cooking. Place the roast in the pot, add the can of soup, and set the timer for 90 minutes (or 1:30), and you’ll have the most flavorful beef. (No soup? Feel free to just use straight beef broth.)

It becomes so tender, it falls apart. I remove the beef roast completely from the liquid, and allow it to cool. Then I shred it, and use it in sandwiches, like this French Dip.

I slice a Schar Sandwich Roll down the middle and toast in the oven for 5 minutes. at 350 degrees. Then, take the bread out, add beef, a slice of provolone, and heat for an additional 3-5 minutes. The leftover broth makes the most delicious au jus! No onion cutting needed!

Gluten Free Barbecued Beef Sandwiches

In our  household, it’s just my husband and I. Therefore, we don’t eat a whole beef roast in one sitting. That’s why shredded beef is great for repurposed meals.

For example, use the leftover beef, add your favorite bbq sauce, and lunch is ready! Use store bought bbq, or this recipe I like for Sweet and Tangy Barbecue sauce from The Kitchn. How much sauce to add? I like my sandwiches super saucy, but you may not. I say, add as much as you prefer.

When it comes to barbecued beef sandwiches, I like to use Schar ciabatta rolls. They’re so incredibly soft! Unlike other gluten free buns that are so thick you can’t bite into them, these are the perfect size. I also use them to make garlic bread at our gluten free kids camp. The kids devour them as fast as we make them!

Gluten Free Shredded Beef Roast Hash

We’ve covered dinner and lunch. How about breakfast? This shredded beef roast is the perfect addition to a breakfast hash.  Here’s what I put in mine.

I saute the onions and potatoes for about 15 mins, then add the shredded beef and bit of apple. Lastly, make a well for the eggs and cook until the whites are set. I usually cover the pan while the eggs cook, as it tends to speed up the process.

Beef Hash for Two

• 3.5 oz Yukon potatoes
• 2 oz sliced onion
• 4 oz shredded beef
• 1/2 small apple, diced
• A handful of wilted spinach
• 2 eggs

What is breakfast without bread, right? I like to toast the Schar baguette  in a 350 degree oven for 5 minutes, and serve it with breakfast. Spread with butter or jam (like the one in my jam hand pies!), or simply dip in the egg yolks. The Schar baguettes come two to a package, but each are individually sealed to maintain freshness!

7 Other Ways to use a Beef Roast

Of course, there’s more than one way to use a roast beef. Try some of these gluten free recipes to round out your meal planning. The stroganoff recipe would be a great way to use up the leftover cooking liquid from making shredded beef, as well!

• Instant Pot Classic Pot Roast from Betty Crocker
• Instant Pot Barbacoa Beef Tacos from Gimme Some Oven
• Shredded Slow Cooker Roast Beef with Pumpkin and Salsa from Food Faith Fitness
• Gluten Free Homestyle Beef and Noodles from Iowa Girl Eats
• Shepherd’s Pie made with leftover beef roast from Spruce Eats
• Instant Pot Beef Stroganoff from Fit Foodie Finds (use Jovial GF Tagliatelle)
• Peruvian Beef Stew from Eat At Our Table

What’s your favorite way to use a chuck beef roast? Or do you prefer a leaner tenderloin or steak? Let’s share our favorite meal ideas so everyone’s week is a bit more delicious!

**This post was sponsored by Schar. I was compensated for my time and talents. However, all thoughts and opinions are my own. I have been a huge fan of this brand, and their devotion to helping medical professionals learn more about Celiac Disease.

This post does contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!****

Originally Published October 2019

The post Beef Roast: 10 Easy Gluten Free Meal Ideas appeared first on MI Gluten Free Gal.

Gluten Free Crescent Dough

While many gluten free brands have recreated what we miss, refrigerated crescent rolls are not one of them. Therefore, this recipe features my homemade gluten free crescent dough. In reality, it’s not hard to make. It simple takes time to make and rise. Once you have that, these gluten free pigs in a blanket are easy!

The trick for this recipe is to roll the dough thin. Like pie crust thin. Please note my recipe for gluten free crescent dough makes one pound. Therefore, you’ll roll out two separate circles of dough. Once rolled, cut it into 12 (roughly) equal triangles. My package of hot dogs contained 6 links, and I cut them in half. You want to try to make  the edge of the dog peeks out over the edge of the dough triangle before rolling.

Can These be Made Dairy and Egg Free? Can I Use a Different Flour?

I have only successfully made my crescent dough using the recipe below, and only with Cup 4 Cup Multipurpose Flour. This recipe uses butter & eggs. I tried using Bob’s Red Mill Flour, and King Arthur Flour Measure for Measure, and they just didn’t turn out the same for me.

If you need an egg free or dairy free recipes, I would try this one for Gluten Free Vegan Garlic Crescent Rolls from Petite Allergy Treats if you need the dough to be vegan. (I’d leave out the garlic filling.) However, please note that she starts with her own gluten free “white mix” flour blend. Please remember that all gluten free flours are NOT the same. If you choose to use a different flour blend, results may vary.

If you want to use Bob’s Red Mill 1 to 1 flour, I recommend Peal With Zeal’s Gluten Free Pigs in a Blanket recipe.

Tips To Yielding the Best Gluten Free Pigs in a Blanket

When I made my plain gluten free crescent rolls, I brushed them with butter. However I think brushing these gluten free pigs in a blanket with egg wash yields a softer “wrap.” I saw others season the outside dough with Everything but the Bagel Seasoning. Lemme tell ya, Best. Idea. Ever. These are so good, they may not even need a dipping sauce!

List of Gluten Free Hot Dogs

Looking for gluten free hot dogs? While this list is not exhaustive, these are brands which I mostly trust. While I am not a huge fan of Bar-S, they are safe and offer a cheaper alternative than others on my short list. The first four brands offer beef hot dogs for those looking to avoid pork. For this recipe I used the Nathan’s Uncured Beef Franks.

Nathan’s Famous Hot Dogs
Hebrew National
Teton Waters Ranch
Applegate Hot Dogs
Koegel’s
Bar S Hot Dogs

Can I Make These Pigs in a Blanket Early & Reheat Them?

I made these gluten free pigs in a blanket on a Monday, then placed them in the refrigerator. Then, I rewarmed them the next day in a 300 degree oven (sprayed them lightly with oil) for 10 minutes. They turned out just as good as when they first came out of the oven!

Can they be frozen? Yes. To rewarm them in the oven, preheat the oven to 350 degrees. Spray lightly with cooking oil, and bake for 12-15 minutes. I find the dough to not be quite as soft as when they first bake, but still taste great. The main thing is to make sure the hot dogs inside are warmed thoroughly.

Can you microwave them? Yes. After they have been fuly baked, and frozen, you can reheat them in the microwave. I put two in the microwave, at full power for 50-60 seconds. Again, the main goal is to warm the outer dough, and fully reheat the hot dogs in the middle.

Other Gluten Free Appetizers and Finger Foods

These gluten free pigs in a blanket would be perfect for any lunch box or football party. You could use this same gluten free crescent dough to make my gluten free Veggie Pizza, as well. These pigs in a blanket would also pair well with my gluten free Soft Pretzel Bites, and my gluten free Baked Mozzarella Cheese Sticks.

Looking for other gluten free appetizers? Try this list of gluten free party appetizers from Celiac Mama, or these gluten free game day appetizers from What the Fork. Looking for meat free ideas? Check out these Vegetarian Appetizers and Snacks from Vegetarian Mamma.  And don’t skip these Gluten Free Spinach Dip Puffs from Eat at Our Table!

Recipe

Print

Gluten Free Pigs in a Blanket

Ingredients

For the gluten free crescent dough

• 1 3/4 c "Cup4Cup" brand flour 210 grams
• 1 tbsp cornstarch
• 1/4 c cold butter cut into small pieces
• 1 pkg instant yeast
• 4 tbsp sugar
• 1/2 tsp salt
• 6 tbsp warm water 105*-110*
• 1 egg room temperature
• add’l flour for rolling

For the Egg Wash

• 1 egg
• 1 tbsp water

For the pigs in a blanket

• 12 gluten free hot dogs cut in half (to create 24 hot dog pieces)

Instructions

• Start by pulling out two eggs from the fridge to allow them to come to room temperature. 15 minutes should be sufficient. Turn on the oven to 200 degrees. We are warming it only to create the ideal place to proof the dough. Once it comes to temperature, turn it off. 
• In a food processor, combine flour, cornstarch and cold butter. Pulse until butter bits are incorporated/ cut into the dough. (If you don't have a food processor, freeze your butter and grate it in to the flour, in a large glass bowl. Then use hands to combine.)
• After butter is cut into the flour, add instant/ rapid rise yeast, sugar and salt to the processor and pulse to combine. (If you don’t own a food processor, simply stir the rest of the dry ingredients in.) 
• (If you are not using instant / rapid yeast, you’ll need to proof the active yeast in water prior to adding it to the flour mixutre. To do so, place 1 of the 4 tbsp of sugar in a bowl, with the yeast, and add the 6 tbsp warm water. Allow to activate for 5-10 minutes before adding to flour.)  
• Dump flour and butter mixture into a large glass bowl, and add warm water and egg, and mix until a dough forms. 
• Cover bowl with plastic wrap and place in the TURNED OFF OVEN and allow the dough to rise for 30-45 minutes. 
• Remove bowl from oven and preheat oven to 375. 
• Cut dough ball in half, (you should have 2 8 oz portions) and transfer one half to a lightly floured work surface. Knead the dough ball a few times until the dough ball is soft. Sprinkle with a bit more flour before rolling. (I like to work on parchment paper, as it easily slides onto a cookie sheet and into the oven.) 
• Roll dough into a circle approximately 10-12 inches in diameter. I find it best to flip and turn the dough in between rolling stages. It prevents sticking. 
• Cut the circle of dough into 4 equal section, and then cut each section into 3 additional sections. This should equal 12 sections of gluten free crescent dough. It will seem thin, but we’re aiming for the perfect proportion of dough to dog. It will puff a bit when the dough bakes. 
• I used Nathan’s Famous Uncured Beef Hot Dogs, which come 6 to a package. Therefore, I cut each hot dog in half, and rolled each hot dog half in one triangle of dough. Repeat until all hot dog portions are used. 
• (Repeat the last three steps with the other half of dough, and more hot dogs.) 
• Line two cookie sheets with parchment paper. Place 12 pigs in a blanket per cookie sheet. 
• In a small bowl, beat an egg with one tbsp water, and baste each pig in a blanket with egg wash. If desired, sprinkle with Everything but the Bagel Seasoning, or course salt. 
• Bake the pigs in a blanket in a 375 degree oven for 12-15 minutes. 
• (Side note – 16 oz of dough is equal to two rolls of Pillsbury Crescent Dough.) 

**This post is not sponsored. This post does contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Plus it keeps those annoying pop up ads off my site. Thank you for your continued support!**

Originally Published September 2019

The post Gluten Free Pigs in a Blanket appeared first on MI Gluten Free Gal.

How To Make Applesauce

No matter how old I get, I love applesauce. I eat it plain, on top of cottage cheese, or often with a bit of peanut butter mixed in. Of course, there’s nothing better than fresh made applesauce in the fall. (Need a recipe? Follow these steps on How to Make Applesauce from The Stay at Home Chef.) Whether store bought or homemade, I always keep it on hand.

However, one of my favorite ways to use applesauce is in gluten free baking. When I saw Vegetarian Mamma’s Easy Apple Cake, I knew I needed to make it. However, I wanted to cut down on the amount of fat in the recipe. Therefore, I substituted a portion of the oil with natural applesauce.

Substituting Oil with Applesauce

This gluten-free Applesauce Bundt Cake has less fat and sugar and than the original recipe. There are loads of suggestions on the internet about substituting applesauce for oil in baked goods.

While Musselman’s suggests a 1:1 substitution, I prefer a 50/50 swap. I do this in my buckwheat pancakes and my blueberry zucchini bread as well. Since applesauce is naturally sweet, I often reduce the sugar as well.

Another benefit of substituting applesauce for this gluten-free Applesauce Bundt cake recipe is that it provides lift. Applesauce is considered slightly acidic. When that combines with the baking soda in the recipe, it produces carbon dioxide, which allows baked goods to rise. This is ideal in gluten-free baked goods which tend to be more flat and dense than its gluten-filled counterparts.

6 inch Bundt Pans and Other Recipes

Vegetarian Mamma’s original Easy Apple Cake calls for 3 cups of flour, which is appropriate for a standard 10 inch bundt pan. They hold between 10-12 cups of batter.

However, I live in a household of 2. (Three if you count the dog, but she’s not getting my cake.) That’s why I love the 3 cup Bundt Pan from Nordic Ware. It holds 3 cups of batter, approximately one quarter of a standard recipe, and is perfect for our small household.

Any recipe that uses 3/4 cup of flour should work fine in this pan. I’ve made Off the Wheaten Path’s Chocolate Banana Bundt Cake in this pan, by cutting the recipe in half. I’ve also made Gluten Free Palate’s Easy Gluten Free Lemon Bread in it, again, cutting the recipe in half. I may need to try NordicWare’s 3 Cup Vanilla Pound Cake in it next!

Can I Use A Different Pan?

You can also use a 6″ round cake pan. Learn more about Cake Pan Sizes & Conversions from Sally’s Baking Addiction.

How To Make Powdered Sugar

Did you know you can make your own homemade powdered sugar? When recipes call for a cup of powdered sugar or less, I like to make my own. While most recommend adding cornstarch to homemade powdered sugar, I left it out for this cake.

So how do you make powdered sugar? Simply put regular white sugar in a spice grinder, and let it spin until it becomes a powdered consistency. Truth be told, I use a coffee grinder, and put it on the finest grind setting, and that’s usually long enough. To make the glaze for this cake, simply add your liquid to your homemade powdered sugar, and you’re all set!

Can I Make This Without Dairy or Eggs?

Need an apple cake without dairy or eggs? If you can tolerate eggs, but not dairy, try this Gluten-Free Apple Cake from My Gluten-Free Kitchen. Need it to be completely vegan? Try this Gluten Free Vegan Caramel Apple Bundt Cake from Sarah Bakes Gluten Free. It looks amazing!

Can I Make This With Coconut Flour or Almond Flour?

NO. These two flours have drastically different absorptive properties than gluten free all-purpose flour blends made with rice. Instead, I highly recommend specifically searching for recipes using those ingredients.

If using almond flour, try this full size Glazed Apple Bundt Cake from Paleo Running Momma.  Want to use coconut flour? Try this full size Apple Bundt Cake with Apple Glaze from Keto Adapted.

Recipe

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Small Gluten Free Applesauce Bundt Cake

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Equipment

• Wilton FLUTED TUBE PAN 6, Gray, 6.58 x 17.1 x 17.1 cm
• Wilton Small and Tall Aluminum 2 x 6-inch Layer Cake Pan Set, 2- Piece
• DASH Safe Slice® Mandoline Slicer, Julienne + Dicer for Vegetables, Meal Prep & More with 30+ Presets & Thickness Adjuster – Grey

Ingredients

Dry Ingredients

• 3/4 c. gluten free flour I used King Arthur for this recipe.
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp allspice

Mix Ins

• 3/4 c. thinly sliced apples cut into thirds (3/4 of a small apple)
• 1/4 c. cinnamon chips I used these instead of the butterscotch chips Cindy used.

Wet Ingredients

• 2 tbsp oil
• 4 tbsp applesauce
• 1 egg
• 1/4 c. granulated brown sugar

For the Glaze

• 1/2 c. powdered sugar
• 1-2 tbsp apple cider

Instructions

• Preheat oven to 350 degrees and oil your bundt pan. This recipe is 1/4 of Vegetarian Mamma’s original. I used a Wilton’s Copper Retro Round Fluted 6″ Pan, which is only 2 1/2 in. deep and holds approximately 3 cups of batter.
• In a large batter bowl, combine oil, applesauce, egg and sugar. Whisk together, and set aside.
• In a small bowl, combine flour, baking soda, salt and cinnamon. Whisk to fully blend. 
• Thinly slice and quarter apples of your choice. VegetarianMamma prefers Granny Smith while I prefer Gala apples. The apples do not need to be peeled, but you may do so if you wish. Add sliced and quartered apples and cinnamon chips to the dry ingredients.
• Add wet ingredients to dry and thoroughly combine. The batter will be very thick. Allow to rest while preheating the oven.
• Bake at 350 degrees for 35 minutes. (This is shorter than VegetarianMamma’s recipe as I’m using a smaller pan. Allow cake to cool before removing from pan. Serve with a coating of powdered sugar or a simple glaze of your preference. It’s tasty with ice cream too!

What’s your favorite cake recipe? What recipes have you converted by substituting applesauce? Please share your tips with me below!

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Originally Published June 2017

The post Small Gluten Free Applesauce Bundt Cake appeared first on MI Gluten Free Gal.