About BethBeth created one of the first gluten-free companies in the US, wrote books, and now shares 40 years of living well without gluten in her latest book, The Complete Guide to Living Well Gluten Free. She believes no one should go without because of gluten. Through her cookbooks, lifestyle book and essays, she shows us how. Travel, restaurant dining, parties, dating, raising kids – she’s been there and takes celiac disease and the gluten free diet along for the ride. Join her as she answers all your baking and lifestyle questions.
A Recipe by Beth Hillson
Yield: 24 bars
This is my latest go-to dessert. I take it to pot luck dinners, bake sales, you name it! It’s easy, delicious and amazingly versatile. Use whatever fruit is in season. Vary the sweetness of this recipe by adding more or less sugar depending on your tastebuds and the natural sweetness of the fruit. The bars freeze well.
I made these using RYZE Blue Flour Blend. Instead of measuring out a bunch of flours, I use one ingredient. However, you could certainly make this with any A/P flour blend. Make sure it contains xanthan gum or add 1 teaspoon xanthan gum to the recipe.
For the Dough
3 cups RYZE Blue Flour Blend or an A/P Gluten-Free Flour Blend that contains xanthan gum
1 cup granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, cold, cut into small pieces
1 large egg, lightly beaten
For the Filling
4 cups (2 pints) fresh blueberries of 5 cups peeled, sliced peaches or apples (about 6-7)
1 tablespoon lemon juice
1 teaspoon vanilla
½ cup RYZE Blue Flour Blend or an A/P Gluten-Free Flour Blend that contains xanthan gum
½ to ¾ cup granulated sugar
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Preheat the oven to 375 degrees F. Line a 9×13-inch baking pan with aluminum foil and coat with vegetable spray.
Make the Dough: In the bowl of a food processor fitted with the knife blade, add the flour, sugar, baking powder and salt. Pulse several times to combine. Add butter and pulse until mixture resembles coarse meal (about 10 pulses). Add the egg and pulse briefly. Empty contents into a large bowl. With a fork, mix the dough until egg is distributed evenly. Dough will be crumbly. Or combine dry ingredients in a medium bowl. Use a pastry blender to cut in the butter, and then the egg.
Pat half of the dough into the prepared pan. Place the pan and the remainder of the dough in the refrigerator to stay cold while preparing the filling.
Make the Filling: Place the washed and drained blueberries in a large bowl and sprinkle with lemon juice and vanilla. Mix gently. In a separate bowl, whisk together the flour, sugar, salt, cinnamon and nutmeg. Sprinkle over the fruit and toss gently with a wooden spoon.
Spread the fruit mixture evenly over the crust. Crumble the remaining dough over the blueberries.
Bake in the preheated oven for 45 minutes, or until the top is slightly brown. Cool completely before cutting into squares.
Get your Mojo on!
Garlic, red-pepper flakes, and citrus give this Cuban mojo a little kick. Adding molasses to the marinade gives the pork a rich bronze hue and adds wonderful flavor to the tenderloin. This can also be made with chicken thighs. Wedges of orange and pineapple make for a colorful presentation. Marinate the pork overnight for maximum flavor. Serve with polenta or rice and beans for a complete meal.
2 tablespoons olive oil, more for grill
4 cloves garlic, minced
1/2 teaspoon red-pepper flakes
¼ cup chopped fresh mint
1 tablespoon fresh oregano, chopped or 1 ½ teaspoons dried oregano
¼ cup orange juice
1 tablespoon lime juice (about 1 lime)
2 tablespoons molasses (preferably dark)
2 pork tenderloins (about 2 pounds total), cut into 1 ½ -inch cubes *
1 large orange, preferably seedless, cut into 16 wedges
½ fresh pineapple cut into large chunks or 1 ½ cups canned or frozen pineapple chunks
Salt and freshly ground pepper, to taste
Extra orange wedges and pineapple chunks for garnish
In a zip-lock bag, combine oil, garlic, red-pepper flakes, mint, oregano, orange juice, lime juice, and molasses. Seal the bag and shake the ingredients to blend. Add the pork and toss with the marinade. Refrigerate at least 2 hours or up to 12 hours.
Heat a grill to medium heat (about 375 degrees). Clean and lightly oil hot grill. Thread pork, orange, and pineapple chunks onto skewers, reserving leftover marinade. Season with salt and pepper. Grill kebabs (with the cover closed) 3 to 5 minutes per side for medium. Keep an eye on the kebabs so they don’t burn.
Heat the reserved marinade to a boil. Drizzle over kebabs or pass with the kebabs, if desired. Garnish platter with extra orange and pineapple.
*Cut the pork tenderloin into 2-inch slices and cut each slice in half to make cubes.
On a recent visit to Jovial Foods in North Stonington, CT, I discovered how great gluten-free pasta can be and uncovered a few tips for turning it into delicious, quick meals every time.
Lots of water, a little salt and a simple recipe are a few of the essentials, says Carla Bartolucci, owner of Jovial Foods.
Carla prides herself on getting a meal on the table in the time it takes to cook the pasta. To do that, she cooks the vegetables with the pasta so everything is ready at once.
She made our fabulous (and very simple) lunch that way. It begins with Jovial’s new Farfalle (bow tie) pasta, a treat in itself.
Gluten-free pasta dishes have to be wetter, she says. Brown rice absorbs a lot of extra liquid. She saved some cooking water to add back to the sauce as she prepared our lunch of farfalle with broccoli, baby kale, ground turkey and cannellini beans. I’ve made a version of it several times, using the vegetables on hand. If yours are quick-cooking veggies, add them for the last couple of minutes but be sure the water is boiling before adding them.
1, 12-ounce box Jovial Farfalle (Bow Tie Pasta)
2 cups fresh broccoli florets
4 cups baby kale, snipped with scissors
3 tablespoons olive oil
1 clove garlic, peeled and cut in half lengthwise
½ pound ground dark meat turkey
1, 13oz jar (about 2 cups) cannellini beans, rinsed and drained
Freshly grated Parmesan cheese
Bring a 4 quart pot of water and 1 tablespoon of salt to a boil. Add the farfalle, broccoli, and baby kale. Do not lower the heat. Cook the pasta according to the instructions. If you like your vegetables crisper wait 2 minutes before adding the vegetables to the pot.
While the pasta is cooking, add the olive oil and garlic to a large sauté pan and cook over low medium heat until the garlic become fragrant, about 1 minute. Use a slotted spoon to remove the garlic and discard. Add the turkey and sauté until no longer pink. Add the beans and heat. Add about ½ cup of the pasta water and simmer until sauce has thickened slightly.
Drain the pasta and veggies and add to the turkey mixture. Toss well. Drizzle with more olive oil and add cheese to taste and serve with additional cheese.
Makes 15 Small Scones
These not-too-sweet scones are so cute and fun to serve. They go well with a meal or a cup of tea or coffee. Serve warm or at room temperature. The scones are inspired by a recipe from my friend Rebecca Reilly who is one of the best gf bakers I know! I used RYZE Blue Flour Blend– so simple ‘cause the blend is all I needed, plus there are no gums or starches.
1 ¾ cups RYZE Blue Flour Blend, more for shaping dough
2 tablespoons chopped fresh chives
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
8 tablespoons cold unsalted butter or non-hydrogenated shortening, cut into small pieces
½ cup coarsely chopped dried cranberries (Craisins)
½ cup finely grated cheddar cheese
2 large eggs
1 tablespoon honey
1/3 cup milk
Egg wash (1 egg yolk mixed with 1 tablespoon milk)
Preheat oven to 400°F. Line a cookie sheet with parchment paper.
In a large bowl, whisk together flour blend, chives, baking powder, baking soda, and salt.
Add butter to dry ingredients. Using your fingers or a pastry cutter, work butter into dry ingredients to create a coarse meal. Stir in chopped cranberries and cheese.
Make a well in the middle of dry mixture. Break eggs into the well. Add honey and milk and mix together to form a soft, slightly sticky dough. Mix until dough comes together.
Sprinkle 1 to 2 teaspoons flour blend onto a sheet of plastic wrap or parchment paper. Turn dough onto lightly-floured surface and shape into a round that is about 1 inch thick. Using a 1 ¾-inch biscuit cutter, cut as many rounds as possible from the dough and set about 1 inch apart on prepared cookie sheet. Press the remnants of dough together to form another round about 1 inch thick and cut more scones. Repeat until all the dough is used.
Brush scones lightly with egg wash. Place in preheated oven and bake 15 minutes or until bottoms are golden brown.
Remove scones from oven and let cool slightly on a wire rack before serving or cool completely and store in an airtight container on the counter for up to 2 days or in the freezer for up to 6 weeks.
This flavorful stew is great for weekday meals, as a company dinner, or a Super Bowl supper. It can be made in a Dutch oven or in the slow cooker. The flavors improve when this dish is made a day ahead.
2 ½ pounds boneless beef chuck, cut into 1 ½ -inch pieces
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil, divided
2 large or 3 medium yellow onions, cut into thin wedges (about 8 wedges per half)
5 teaspoons crushed garlic
2 tablespoons red wine vinegar
1 ½ tablespoons tomato paste
1/4 cup rice flour
4 cups gluten-free beef broth
2 bay leaf
6 sprigs fresh thyme
2 teaspoons sugar
5 large carrots, peeled and cut into one-inch chunks on a diagonal
1 pound small red bliss or pee wee potatoes, cut in half
1 cup frozen, jarred, or fresh pearl onions
Fresh chopped parsley or fresh thyme, for garnish (optional)
Preheat oven to 325°F with rack in middle.
Pat beef dry and season salt and pepper. In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium-high heat until hot and shimmering. Brown meat in 3 batches, turning, about 5 minutes per batch, adding one tablespoon more oil for each batch. (To sear meat properly, do not crowd the pan and let meat develop brown crust before turning.) Transfer meat to a large plate and set aside.
Add onions and garlic and sauté for 2 minutes. Add vinegar; cook, stirring with a wooden spoon to scrape brown bits from bottom of pan, about 3 minutes. Add tomato paste and cook a few minutes more. Return beef with juices to pan and sprinkle with flour; stir with wooden spoon until flour is dissolved, 1-2 minutes. Add broth, bay leaf, thyme, and sugar; stir to loosen any brown bits from bottom of pan and bring to a simmer. Cover pot with lid, transfer to preheated oven and braise for 2 hours.
Remove pot from oven and add carrots and potatoes. Cover and place back in oven for 50-60 minutes more, or until vegetables are cooked and meat is very tender. Taste and adjust seasoning if necessary. Add onions and cook another 10 minutes. Serve or let cool, and refrigerate overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley or thyme if desired.
Comfort food meets gluten free with this thick and hearty potage. Perfect for a winter feast and for feeding a crowd of hungry visitors, this soup is chockfull of vegetables, gluten-free pasta and white cannellini beans. Serve with gluten-free rolls or biscuits. Cook the pasta separately and add to the soup just before serving to prevent it from soaking up all the liquids. Top with parmesan cheese. For more comfort foods, see my article in Gluten Free & More, Feb/Mar 2017.
3 tablespoons extra-virgin olive oil
3 slices turkey bacon, chopped
2 cups finely chopped leeks (about 1 large leek)
2 teaspoons crushed garlic
2 stalks celery, thinly sliced
2 large carrots, peeled and chopped
1 large potato, peeled and diced
1 large diced, unpeeled zucchini (about 1 cup)
1 tablespoon freeze dried or fresh chopped basil
1 teaspoon dried oregano
Salt and freshly ground pepper, to taste
1, 28 -ounce can tomatoes, drained and chopped
6 cups gluten-free chicken broth, more as needed to thin out the soup
1 cup frozen green peas
1, 15 -ounce can cannellini beans, rinsed and drained
1 cup cooked gluten free elbow pasta
1/3 cup finely grated parmesan cheese, divided
2 tablespoons chopped fresh basil, for garnish
Heat the olive oil in a large pot over medium-high heat. Add the turkey bacon and cook until pieces begin to brown, about 2 minutes. Add leeks and cook until leeks are translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery, carrot, and potato, and cook until they begin to soften, about 5 minutes. Stir in the zucchini, basil, oregano, salt, and pepper to taste; cook1 minute.
Add the tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer, covered, 10 minutes. Stir in the peas and beans and cook until the vegetables are fork tender, about 10 minutes. Divide pasta into 6 bowls and ladle soup over the pasta. Top with parmesan and chopped basil. Serve.
Recipe from Beth Hillson
This healthy, flavorful gluten free meal will be a hit with your family as it’s been with mine. The recipe is made with cooked millet, a nutrient-dense gluten-free grain that is high in fiber and protein. It adds a nutty, wholesome taste to this recipe, but you can pick another gluten-free grain if you wish. Quinoa, sorghum or brown rice will work. Store leftover cooked grain in the freezer.
Serves 4 to 6
6 bell peppers, any color
2 tablespoons olive oil
1 onion, finely diced
2 cloves garlic, chopped
¾ pound lean ground turkey
Salt and freshly ground black pepper
¼ teaspoon red pepper flakes
1, 15-ounce can petit diced tomatoes, drained
4 ounces baby spinach
4 large crimini mushrooms, coarsely chopped (about ½ cup)
1 cup cooked millet, whole grain sorghum or brown rice
¼ cup grated Parmesan cheese plus 2 tablespoons for topping
Preheat the oven to 400 degrees F.
Cut the tops off the peppers. Remove and discard the stems, chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Cut a thin slice from the bottom of the peppers so they stay upright in the pan. Place the peppers cut-side up in a baking dish just large enough to hold them.Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add onion and garlic and sauté until onion is translucent. Add the turkey and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes.
Drain any liquid that accumulates as the turkey cooks. Season with salt and pepper and red pepper flakes. Transfer to a medium bowl.
Wipe out the skillet and add the remaining tablespoon of olive oil. Add the spinach and mushrooms and cook until spinach begins to wilt. Combine with turkey mixture. Fold in millet and ¼ cup Parmesan cheese.
Add additional salt and pepper as needed.
Fill the peppers with the turkey and millet mixture and top each with a sprinkle of the remaining cheese. Pour a small amount of vegetable stock into the bottom of the baking dish. Cover the dish with foil and bake for 30 minutes. Uncover and bake until the peppers are soft about another 15 minutes.