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!

Print

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.

Schär Gluten Free Crackers

Every week, someone in a Facebook group asks the following question. “What gluten free alternatives are there for saltines / Ritz?” I love Schär Table Crackers and Entertainment Crackers, respectively, for those very purposes. Certified gluten free, these crackers are my go to for snacking and recipes.

For example, the Table Crackers create the crunchy topping on my gluten free Au Gratin Potatoes. My friend Erica Dermer uses the table crackers for her Christmas Crack. My friend Chrystal uses the Entertainment Crackers for her Jalapeno Poppers. Can’t find them in stores? Order directly from Schär’s online shop!

What To Include on a Gluten Free Charcuterie Board

Charcuterie (pronounced [shahr-koo-tuh–ree]) involves prepared meats and cheeses. Think of it as a grown up version of a lunchable. A very LARGE lunchable. Many people add dried or fresh fruits, as well as nuts and jams. Here’s a run down of what’s on this specific board.

• 3 cheeses – Brie (baked and topped with cranberry sauce), Gouda, Port Salut (you can use more)
• 4 meats – sliced turkey meat, beef summer sausage, turkey pastrami, turkey pepperoni
• mini dill pickles and kalamata olives
• cherry tomatoes
• dried, roasted chickpeas (a great alternative to nuts!)
• 2 dried fruits – apricots, dates (dried pears or pineapple could be good, too!)
• jam
• fresh fruit – grapes (others have used strawberries, blueberries and apples)
• greenery for garnish- green onions and sprigs of rosemary

I bought moat of the fresh fruit, cheese and vegetables at Aldi. They truly have become my favorite cheesemonger. I shop at our local Middle Eastern market for the dried chickpeas and dried apricots. They also have fantastic prices on olive oil. I picked up some fancy jam and beef summer sausage at Horrock’s Farm Market in Lansing.

How To Arrange Items on a Charcuterie Board

My biggest tip on layout? Place foods of contrasting color next to each other. Place a dark jam next to light crackers. Add dark red tomatoes next to bright cheeses. Use white and bright bowls on the board to add a pop of color. For more help, watch this video on how to place items on your Schär-cuterie board.

Pork Free Meats

Typically, one uses pork based meats for a charcuterie board. However, pork products turn my husband’s stomach. Since he graciously doesn’t bring gluten into our home, I gladly keep our house pork free as well. Since prosciutto and salami are made from pork, those two are out.

I bought some turkey pastrami for fun. However, the easiest meat to manipulate for the board was round deli turkey lumchmeat. You could also use sliced roast beef or other thin sliced deli meats. A note that some beef summer sausages may contain pork. Make sure to read labels thoroughly if your guests abstain from pork.

A Touch of Something Sweet

Adding fruit and jam to a gluten free charcuterie board balances the saltiness of the meats. I’ve seen some add chocolate to their boards. Therefore, I felt this was a perfect time to try the new Schär Gluten Free Chocolate Stix. They are small, and add just a touch of sweetness and cookie crunch.

I used a small glass jar to place my Stix. (Leftover yogurt jars are so versatile!) This way it makes it makes them easier to grab. In addition, it keeps them away from any meat or fruit juices. P.S. Have you seen Flippin Delicious’ Candy Stuffed Brownies? She used the Schär chocolate stix in them, and they look amazing!

Gluten Free Charcuterie Board Hardware

I used a large cutting board for this gluten free charcuterie board. You can be as fancy or as simple as you like. I also recommend using small bowls for the pickles and olives. This keeps the juices from running onto the board. (Nothing worse than the smell of pickle juice you can’t get out of wood!) I bought my small white bowls from Pier 1.

Make sure to have small spreaders and forks for guests to use to pick up items on the board. You can also use toothpicks. If planning for a large group of guests, I recommend disposable plates. The point of a gluten free charcuterie board is to allow people to eat freely, and to you have less dishes to do! I bought mini forks and small plates at Party City on the cheap.

Beverages to Serve with a Gluten Free Charcuterie Board

In our house, we’re not big wine drinkers. Therefore, we use (Michigan based) St. Julian sparking juices. That way, our guests can drink as much as they want, without concern of impaired driving. For an idea of what wines work best with which meats, check out this article from Portland Monthly on Charcuterie & Wine Pairings.

If you’re looking for something with alcohol, I recommend A Dash of Megnut’s Easy Cranberry Mimosas. Boulder Locavore has a whole list of holiday cocktails your guests want you to make! If you’re looking for more non-alcoholic drinks, This Vivacious Life twenty mocktails you may want to check out!

What do you like to snack on at gatherings? When you throw parties, what appetizers do you like to serve? Tell me in the comments below!

**Schär sponsored this post by paying me for my time and energy. 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 in 2019

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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.

Print

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.

Aleia’s Gluten Free Coat and Crunch

Cheese. If there is one food we never tire of in this household, it is cheese. Whether it’s baked ziti loaded with mozzarella, meatloaf made with goat cheese, or creamy gluten-free cheesecake, cheese is always welcome at our dinner table. Most of these dishes are easy to modify gluten-free with just a few tweaks.

What I had yet to tackle though were Baked Mozzarella Sticks. I had a box of Aleia’s Coat and Crunch on hand, and I figured this was the perfect time to get creative. The Coat and Crunch serves as a great gluten free substitute for Shake and Bake. While great on chicken, it works well for breading cauliflower florets and other items.

The Best Way To Bread Mozzarella Cheese Sticks

I’m not used to baking breaded items. Therefore, I spent some time researching methods. The real science is the process of coating your mozzarella cheese sticks. Between research and a bit of trial and error, I settled on the technique Eat at Our Table used for her baked mozzarella sticks. Egg, flour, egg, Aleia’s Extra Crispy Coat and Crunch crumbs. This series of steps creates something similar to a paste that the crumbs can adhere to.

The Critical Step – Freeze Before Baking

Once you coat your mozzarella cheese sticks, THEN you place them in the freezer. This is critical, otherwise you will have a gooey melty mess all over your cookie sheet. I froze mine for at least 2 hours prior to doing a test bake in the oven. Good thing, because I overbaked the first three just a minute too long and they were not photo worthy. Delicious, but definitely not going to win a prize for photo quality. Therefore, I froze the rest overnight and tried again in the morning. SUCCESS!

At What Temperature and How Long Do I Bake the Cheese Sticks?

Just to clarify, you want to freeze these baked mozzarella cheese sticks flat on a cookie sheet first. However, once they are hard you can toss them into a ziploc bag and save them for a later date. Or be super awesome, freeze them, and give them to a cheese loving friend. I can just imagine how excited they will be. I mean, I would be.

When you want to finally enjoy your baked mozzarella cheese sticks, preheat the oven to 400 degrees. Then, bake them for 6 minutes. Not 7 minutes – trust me from experience that it is one minute too long. And not 5 minutes, because it won’t reach that level of stretchy cheesiness we all desire. 6 is the magic number for baked mozzarella cheese stick perfection.

Can I Deep Fry These? (and other questions)

I have not made these in a deep fryer, and can’t say how they will turn out. If you’d like to made deep fried cheese sticks, I recommend these Gluten Free Mozzarella Bites from Iowa Girl Eats. She also uses gluten free flour and bread crumbs, instead of Aleia’s Coat and Crunch.

Can I use this with dairy free cheese?

I’ve not used this with a dairy free cheese. I would recommend this Air Fried Dairy Free Mozzarella Sticks recipe from Daiya, instead.

Can I make this recipe without egg?

The Aleia’s Coat and Crunch contains egg as an ingredient. These Eggless Fried Cheese Bites from Vidhya’s Home Cooking could work, by subbing gluten free flour and gluten free and egg free bread crumbs.

Can I make this without grains?

Try this recipe for Gluten Free Low Carb Mozzarella Sticks from Wholesome Yum.

What to Serve with Gluten Free Baked Mozzarella Cheese Sticks

IMO, you don’t even need dipping sauce for these baked mozzarellla cheese sticks. They really do taste delicious completely on their own. However, they pair great with marinara sauce or even ranch dressing. They do tend to cool quickly, so I highly suggest eating them promptly. Then again, they’re so delicious that they’re kind of hard to put down. So, maybe that point is moot.

Recipe

Print

Gluten Free Baked Mozzarella Cheese Sticks

Equipment

• ALEIA’S BEST. TASTE. EVER. Extra Crispy Coat & Crunch – 4.5oz/3 Pack – Crispy Breading for Poultry, Meat, Seafood, Vegetables – Certified Gluten Free, Non-GMO, Dairy Free, Low Sodium, Kosher
• Bob’s Red Mill Organic White Rice Flour, 24 Ounce

Ingredients

• 12 ct package of Mozzarella string cheese
• 1/4 c Bob’s Red Mill Rice Flour
• 2 eggs beaten
• 1-2 tbsp water for egg wash
• 1 box Aleia’s Extra Crispy Coat and Crunch Crushed and Seasoned Corn Chex could work as well

Instructions

• Unwrap cheese sticks and cut in half. Place on a cookie sheet lined with aluminum foil to make clean up easier. 
• In a shallow bowl, beat eggs. Add a tsp of water to thin out if desired. Place gluten-free rice flour in a second shallow bowl and the crumb coating in a third. (I only opened one packet of crumbs at a time to keep it fresh.) 
• Dip cheese stick in beaten egg, making sure to get the ends of the cheese dipped in the egg. Next, roll the cheese stick in the flour, making sure the ends get coated in flour. 
• Now, dip the floured cheese stick back in the beaten egg, making sure that all parts coated with flour are now coated with egg. This will create a paste like texture that will help the crumbs adhere to cheese stick. 
• Finally, dip the cheese stick in the breading, again making sure the ends are thoroughly coated. Place on cookie sheet and repeat with remaining cheese sticks. 
• After all cheese sticks are coated, place cookie sheet in freezer for preferably three hours or even overnight.If you don’t plan to bake them right away, place in a sealable plastic bag and store for later use.
• When ready to bake the mozzarella cheese sticks, preheat oven to 400 degrees. Bake cheese sticks in an even layer, on aluminum foil, for 6 minutes. Serve alone or with favorite dipping sauce. 

What are your favorite game day snacks? If you’re looking for more “Super” recipes, Grain Changer, and Celiac Mama have other fabulous links for you, too! Is there a favorite recipe of yours you’d like me to remake “gluten-free”? Drop me a comment below and I’ll see what I can do! 

** Aleia’s Gluten Free provided the ingredients 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!**

Originally published January 2018

The post Gluten Free Baked Mozzarella Cheese Sticks appeared first on MI Gluten Free Gal.

Recently I shared a picture of gluten free pizza rolls I found at Plum Market. You know, like Totino’s, before we needed to eat gluten free. People responded in pure excitement. However, not everyone can find them nearby. And I can’t leave you, my friends, out in the proverbial cold. It inspired me to get in the kitchen so you can make them at home!

My first attempt failed miserably. Therefore, a better name for that recipe is Pizza Bombs. As in “this recipe bombed.” As in “the filling exploded.” I have photo proof if you want to see it. There was red liquid oozing everywhere. (Thank goodness for parchment paper. #PinterestFail) I felt disappointed, but not defeated. I told myself, I CAN DO THIS!

PINCH ME

The failure in the first gluten free pizza rolls recipe? Air. I folded the dough over the filling in my first attempt. I think the trapped air added to the “explosion.” Chebe puffs up, without the addition of yeast. This time, I chose to use small squares of Chebe dough. If you look up homemade pizza rolls on the Internet, most use egg rolls, laying one on top of another.

Question- Are you a visual learner? I am. Don’t tell me “north, south, east, west” without a map in front of me. I LOVE the quick cooking videos that can quickly show me how to do something. (However, I’m not gifted in making them. #TwoThumbs)

Therefore, hopefully this picture of the formed gluten free pizza rolls shows how firmly you press the sides on this. They look akin to ravioli. You want to make sure as you cover the filling, you press and seal the gluten free pizza rolls from the center, out. Remember, we don’t want trapped air.

GET STUFFED

The trick in getting these gluten free pizza rolls to work is to NOT over stuff them. I drop about one tsp of filling on the bottom crust. Trust me, while I know you want all the hot cheesey, saucey goodnesss you can stuff in your mouth, don’t over do it. Otherwise, that filling oozes out the sides, and you’ve defeated that half an hour of prep work. And that would be sad!

More Gluten Free Pizza Appetizer Recipes

Want more delicious pizza goodness? I suggest dipping your gluten free pizza rolls in this Gluten Free Cheesy Pizza Dip from My Gluten Free Kitchen. Then you have pizza on the inside AND the outside. I mean, who WOULDN’T want that?!

These gluten free pizza rolls are great for a football viewing party, as are my wonderful gluten free baked mozzarella cheese sticks! (Go Spartans!)

Print

Gluten Free Pizza Rolls

Ingredients

For the crust

• 1 box Chebe
• 2 tbsp oil
• 2 eggs room temperature
• 4 tbsp milk or water if using Chebe Pizza Crust Mix

For the filling

• 2 oz pepperoni chopped
• 2 oz shredded cheese pizza blend
• 3 oz pizza sauce

Instructions

• Chop pepperoni into small slivers. In a small bowl, mix pepperoni with cheese and sauce. Set aside.
• Prepare Chebe mix according to package directions. If mix still dry, add more milk (or water) 1 tsp at a time until dough ball comes together. 
• Separate dough ball into 4 sections. Further divide the dough balls into 3 more sections. (12 dough balls) 
• Working with one small dough ball at a time, roll into a rectangle, approximately 4×6. Dough will be thin, which is what you want. This crust will puff up. 
• Cut rolled dough into four smaller rectangles, topping two with pepperoni filling. Use other two pieces to carefully top the topped portion. 
• Next, carefully and thoroughly pinch the sides together. This is VERY important, or else the filling will leak out. Press the edges together thin if needed, than push / square the sides up with a straight edge. Place finished gluten free pizza rolls on a cookie sheet that has been lined with parchment paper. 
• Repeat with remaining dough. Each small dough ball makes 2 gluten free pizza rolls, times 12 dough balls, equals 24 servings. 
• Preheat oven to 400 degrees. If desired, brush pizza rolls with melted butter and top with pizza seasoning. Bake for 8 minutes, then flip and bake for an additional 8-10 minutes. Allow to cool slightly , but best served warm. 

**This post was sponsored by Chebe. All thoughts and opinions are my own. Can’t find Chebe in a store near you? You can order directly from their website, Amazon, Vitacost and Thrive Market.**

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Is Maseca Corn Masa Flour Gluten Free?

So the other day I put a teaser on my Instagram page. I posted this picture and asked “What do you think I’m making?” There were lots of great guesses – tamales, arepas, empanadas, and more. One even suggested pupusas, which I already have a recipe for on my site. In spite of all the great guesses, gluten free Mexican Lasagna is the real answer.

Confession. The recipe for this gluten free Mexican Lasagna really belongs to the folks at Maseca. I’ve been using gluten free Maseca corn masa flour for years now. I first made this dish years ago when I was recipe testing with this flour. As I explained in a previous post, gluten free Maseca was previously certified through GFCO. While they no longer pay for the additional certification, their safe manufacturing processes have remained the same, and they test their products for gluten regularly.

Does This Mexican Lasaga Use Tortillas?

Unlike other gluten free Mexican Lasagna recipes, this “casserole” does not start with pre-made tortillas. I never seem to get those recipes to turn out right. No, this gluten free Mexican Lasagna made with Maseca gluten free corn masa flour begins with a dough.

To that you add spices, some salsa, and just a touch of bouillon. For gluten free bouillon, I use only HerbOx or Massel products. Most other brands either contain wheat, or will not guarantee their product to be gluten free, even if it does’t contain wheat as an ingredient.

Are There Vegetables In This Gluten Free Mexican Lasagna?

In true “me” style, I adjusted this gluten free Mexican Lasagna recipe from the original. You know me, culinary rule breaker. This original recipe contained no vegetables except for onions. Ludicrous, I tell ya. Much like my gluten free no boil baked ziti recipe, I boosted the nutritional profile by adding cooked spinach. Plus, it adds a great variety of color! Now, cooking the spinach first is “Muy importante.” Spinach contains a lot of water that will make your lasagna soupy, if you don’t cook it first. No bueno, mi amiga.

What Kind of Cheese Is In This Gluten Free Mexican Lasagna?

The other tweek I made is more cottage cheese than the original gluten free Mexican Lasagna recipe suggested. Because let’s be honest, isn’t MORE cheese always the answer. Now, if you can find Requesón, that is a more traditional Mexican cheese that is similar to cottage cheese.

You could also possibly try cotija cheese if you want to use a more “authentic” Latin American cheese. Either way, if you love cheese, this is definitely a dish for you! (Note – I ALWAYS use Daisy cottage cheese, as it is the only brand I trust for my Celiac Disease diet.)

What Do You Serve with Mexican Lasagna?

You can serve this dish with just about any side that you like. A nice tossed salad pairs nicely with it. One could also serve green beans, street corn, or sauteed peppers. Of course, guacamole and chips are ALWAYS a delicious option. If you really want to cheese it up, you can serve it alongside this Cheesy Bean Dip from My Gluten-Free Kitchen.

Of course, no meal is complete without dessert. Therefore, I suggest making this NO BAKE  gluten free Mexican dessert torte from Eat At Our Table as well!  My Tres Leche Rice Pudding and Mexican “Fried” Ice Cream are great options, as well. 

Jump to Full Recipe

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Gluten Free Mexican Lasagna

Ingredients

For the Meat Sauce

• 1/2 onion chopped (+ a touch of oil for sauteeing)
• 1/2 tbsp chopped garlic
• 1/2 lb beef
• 7 oz spaghetti sauce 1 cup
• 3 oz salsa 1/2 cup

For the Dough

• 1 c. gluten free Maseca corn masa flour
• 1/2 tbsp onion powder
• 1/2 tbsp garlic powder
• 1 tsp dried parsley
• 1 tsp or cube Herb Ox beef bouillon
• 1/2 c water warm (plus additional if needed)
• 1 tbsp Pace salsa

For the Filling

• 1 16 oz container Daisy Cottage cheese 2 cups
• 9 oz bag of spinach sauteed to remove water, lightly salted
• 2 oz shredded mozzarella cheese

Instructions

• Preheat oven to 350 degrees F. 
• Chop onion and saute over low-medium heat. I let mine cook for quite a while on the (3) setting on my stove, to caramelize them more than just saute.
• When that is done cooking, then add the garlic and ground beef. When the ground beef is thoroughly cooked, remove all ingredients from pan and transfer to a bowl. Add spaghetti and salsa to the bowl, and allow to cool.
• While the pan is still hot, saute the spinach until it is all wilted and the water has cooked off. Lightly salt it and transfer it to a bowl for later.
• Meanwhile, make dough. In a medium bowl, combine all ingredients. I used 3/4 cup of water when i made this, and it was too much. So I suggest using 1/2 cup, and then adding 1 tablespoon more at a time if it seems to dry. You want it to me a firm dough, but not crumbly. 
• Divide the dough in half. Press out the first ball of dough into a GREASED 9×9 pan. To help achieve a uniform size for the second layer of dough, I put a layer of saran wrap on top of the first pressed out layer, use a rolling pin to form the second layer, and then lift our the second layer to be used later. 
• Finally, time to build the Mexican Lasagna. With the first layer of dough in the bottom of your 9 x 9 pan, top it with half of your meat sauce, then one cup of cottage cheese, then half the spinach. Next, place the second layer of dough, and repeat with beef sauce, then cottage cheese, then spinach. 
• Finally, top whole Mexican Lasagna with mozzarella cheese. Try to make sure the lasagna is completely covered in shredded cheese, even to the corners. 
• Bake the Mexican Lasagna at 350 degrees for 40-45 minutes

**This post is NOT sponsored by Maseca. All thoughts and opinions are my own. 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!**

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A Breakfast Solution for Early Mornings

I wonder if you are at all like me. Each weekday our alarm rings at 5 a.m. Ungodly early, I know. But every morning at 5 a.m. I have just enough sense to know that I need to make the coffee. Then the next question is “What am I going to make for breakfast?”

If you struggle to figure that out, like I do, I may just have the solution! Bake this gluten-free savory breakfast strata one a free evening, and warm a slice in the microwave in the morning. That way you can start your day with whole grains, lean protein and lots of vegetables.

What is a Strata?

I love breakfast casseroles like this gluten-free savory breakfast strata, which is a layered casserole. They’re fairly easy to through together and allow you to use random ingredients from your refrigerator.

Health Benefits of This Savory Breakfast Strata

Onions contain Vitamin C and help boost our immune system. They also contain chromium, which help to regulate blood sugar. Spinach has many great health properties. Did you know it especially has anti-inflammatory properties, specifically within the digestive tract?

Spinach is also rich in iron, which is great for those who are still restoring their iron stores after suffering from anemia. I also added lean chicken sausage to this gluten-free savory breakfast strata. It keeps us fueled and feeling full longer than simply eating a bowl of cereal.

Using a Whole Grain Bread to Up Your Fiber Intake

I made this particular gluten-free savory breakfast strata with Schar’s Gluten-Free Artisan Baker 10 Grains and Seeds Bread. Schar loaded this bread with whole grains and seeds that provide fiber to a balanced diet.

The Academy of Nutrition and Dietetics suggests that women consume at least 25 grams of fiber a day. However, most Americans likely only consume 15 grams a day on average. The multiple grains and seeds in this Schar bread will help boost your fiber intake as well as many other B vitamins.

Great for Breakfast or Brinner

Back to this amazing gluten-free savory breakfast strata. Don’t be fooled by all the healthy items I loaded it with. It may be gluten-free, but it’s full of flavor! These savory ingredients combine to create one delicious meal.

Make this strata for dinner and then have leftovers for breakfast for the whole family the next morning. Or if you’re like me and go away for the weekend, your family may just eat every last piece before you get back!

More Gluten Free Breakfast Recipes

Looking for other great breakfast foods? Try this simple gluten-free breakfast sandwich or my homemade gluten-free chicken breakfast sausage. You could even use that sausage in this strata! Looking for more breakfast casserole ideas? Check out these 10 Gluten-Free Breakfast Casseroles everyone will love over at Eat At Our Table.

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Overnight Gluten Free Breakfast Strata

Course Recipes

Keyword Gluten Free Strata, Overnight Breakfast Casserole

Prep Time 4 hours hours

Cook Time 45 minutes minutes

Total Time 4 hours hours 45 minutes minutes

Ingredients

• 12 oz Gluten Free Bread (8 cups)
• 2 tbsp butter or oil divided
• 4 oz red onion (1/2 red onion) diced
• 4 oz mushrooms (8 mushrooms) diced
• 4 oz spinach chopped
• 1 c cooked sausage, chopped 8 oz
• 6 oz Gouda cheese (1 1/2 cups)
• 2 c whole milk (can use 1 1/2 c milk & 1/2 cup cream)
• 8 eggs
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp dried parsley
• 1 tsp minced garlic

Instructions

• In a skillet, warm one tablespoon of oil. Saute onions and mushrooms until soft. Then add spinach until completely wilted. Remove vegetables from pan to bowl for the time being. 
• Add remaining oil to skillet. Bring to temperature and add sausage. (I originally used 3 Gilbert Sausages, which equals 7.5 ounces. I've also used a similar amount of cooked breakfast patties.) Cook 8-10 minutes until cooked through. Remove from stove and allow to cool before slicing. 
• Grease a 9 x 13 casserole dish and add bread, vegetables, sausage and cheese.
• In a large bowl, whisk eggs, milk, salt, pepper, dried parsley and minced garlic. Pour egg mixture over bread, veggies, sausage and cheese. Refrigerate pre-baked strata at least two hours, preferably overnight. 
• Remove casserole from fridge and allow to come to room temperature. (Preferably for an hour.) Meanwhile, preheat oven to 375 degrees. (Last time I made this I drizzled a bit of cream over the top before baking to keep it moist.)
• Place strata in 375 degree oven and bake for 20 minutes. Then, place foil over strata and bake for an additional 30 minutes covered. Remove from oven when casserole is completely set.
• Allow strata to rest for 10 minutes before serving, so you don't burn your mouth. Serve with an extra sprinkling of cheese if desired.

**Schar provided the ingredients for this post and 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 2017

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