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.
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.
Recipe From Beth Hillson
Here’s a delicious way to enjoy leftover quinoa. Chickpeas and sweet potato boost the nutritional profile and add flavor and texture. Enjoy these for lunch, dinner or a wholesome snack. You can also serve these on gluten-free rolls or hamburger buns and garnish with lettuce and tomato slices.
Patties will keep 3 to 5 days in the refrigerator. Red Pepper Mayonnaise can be made ahead and stored in a tightly sealed container in the refrigerator for up to a week.
1 cup cooked black and white quinoa
1 cup sweet potato puree or pumpkin puree
1 cup chickpeas, rinsed, drained and mashed
2 teaspoons crushed garlic
2 teaspoons crushed ginger
¼ cup quinoa flour
4 scallions, green part removed, white part chopped
2 large eggs
Salt and pepper, to taste
1-1½ cups gluten-free panko crumbs
1 tablespoon olive oil, more as needed
Red Pepper Mayonnaise (Below)
To make the patties, place quinoa, sweet potato puree, mashed chickpeas, garlic, ginger, quinoa flour, chopped scallions, eggs, salt and pepper in a bowl. Mix together until well combined.
Spread panko crumbs over a medium plate.
Scoop out a heaping 1/4 cup of quinoa mixture and pat into a patty about 3 to 4 inches in diameter. Dredge in panko crumbs on both sides. Repeat with remaining quinoa mixture.
Place olive oil in a heavy skillet and heat over medium heat. Sauté patties in olive oil, about 2 minutes a side. Remove from pan and let cool. (Patties can be refrigerated at this point and baked later.)
Preheat oven to 350°F. Line a baking sheet with parchment paper or aluminum foil.
Set patties on prepared baking sheet in a single layer. Place in preheated oven and bake 10 minutes. Serve warm with Red Pepper Mayonnaise.
Red Pepper Mayonnaise
Makes 1¼ cups
¾ cup packed jarred roasted red peppers, without liquid
½ cup lite mayonnaise
1 tablespoon honey
½ teaspoon cayenne pepper, optional
Place roasted red peppers, mayonnaise, honey and cayenne pepper (if using) in the bowl of a food processor fitted with the blade. Blend until smooth.
I’ve worked with RYZE flour blends (yellow and blue) for several months now. Here are some of my findings. The blends produce superior results in many applications, cookies, biscuits, pie crust, scones, cakes, and muffins among them. These recipes show off the best of RYZE.
For other baked goods, specifically yeast breads, pizza and some cakes, the final results seem undercooked (gummy) on the inside although the outside is fully baked. Some other bakers have reported the same findings. For these items, I find that adding ½ to ¾ cup of an additional flour like sorghum, millet or corn flour brings out the best of RYZE’s characteristics.
Here’s why. RYZE is made up of a blend of rice flours. Just like rice itself, (think, short grain, sushi, or long grain rice) some of these rice flours absorb more liquid than others. That’s the beauty of RYZE. The added moisture produces baked goods that remain moist for several days even when I’ve left them on the counter. That’s amazing in itself since gluten free products dry out so quickly.
That isn’t necessarily the best when it comes to yeast bread recipes, I’ve found. The moisture retention produces a gummy inside texture. The fix is pretty simple. I added sorghum flour to “tame” those hydroscopic properties. In these baguettes, I also added almond flour and potato flakes. The result was terrific. The baguette recipe is one that you will want to make over and over.
RYZE is still revolutionary, even for these recipes. Think about it. You get the best of gluten free flour – products with great texture and moisture – and without any gums. I don’t know about you, but until now, I have always used a lot of gum in breads and pizza, so this is pretty liberating.
Want to try RYZE blends for yourself?
Meanwhile, I hope you’ll make these baguettes. Let me know what you think. If you’ve tried RYZE flour blends, share your findings on my facebook page, too. You can purchase RYZE flour blends at Amazon or wait for the drawing. Perhaps you’ll be one of our lucky winners.
Honey Sesame Baguettes
Makes 3 baguettes
This might just become your new favorite go-to bread. These chewy baguettes are full of flavor and texture thanks to a blend of RYZE Yellow flour and a few additional ingredients. The RYZE flour adds moisture, too, so the crumb is delicate and delicious. Cooled baguettes freeze well.
2 tablespoons ground flax seed
3 tablespoons hot water
2 cups RYZE Yellow Flour Blend
1 cup sorghum flour
¼ cup almond flour
¼ cup potato flakes
½ teaspoon baking powder
1 teaspoon kosher salt
3 teaspoons active dry yeast
1/3 cup safflower oil or other neutral oil
3 tablespoons honey
2 large eggs
1 ½ cups warm milk or water (about 100° F)
Beaten egg to brush on baguettes
Sesame seeds, optional
Line a 3-channel baguette pan with strips of parchment paper. Each should be a little wider than the channel. Spray the parchment sheets with PAM spray and set aside.
In a small bowl, combine the flax and hot water and set aside until mixture thickens.
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl, if blending by hand), place Ryze flour, sorghum flour, almond flour, potato flakes, baking powder, and salt. Mix on low speed until well combined. Add the yeast and mix again until well combined.
Combine oil, honey, eggs, and flax mixture and mix. Add egg mixture and milk to dry ingredients.
Turn the mixer up to medium speed and beat for 4 minutes. The dough should be thick and smooth.
Scoop an equal amount of the dough into each of the 3 baguette forms. Smooth the dough with the sides of the parchment paper.
Cover the pan with plastic wrap and place in a warm, moist, draft-free spot to rise for 30 to 40 minutes.
While the baguettes are rising, preheat oven to 375°F. When nearly doubled in size, brush the top of each baguette with the beaten egg and sprinkle the top with sesame seeds, if using.
Bake for 25 to 30 minutes in the preheated oven until lightly browned. Cover baguettes with aluminum foil or parchment paper after about 20 minutes if the tops are browning too quickly.
Remove to a cooling rack and cool completely before slicing. Or pull apart pieces of warm bread, dip in olive oil and enjoy.
Here’s a great way to celebrate the Fourth of July. Layers are colored red and blue with the help of Jell-O. Fresh strawberries and blueberries are a no-fuss decoration and whipped cream makes the cake look luscious. The cake can be stored, well wrapped, for 3 days in the refrigerator. Do not freeze.
Make this easy, decorative dessert for any celebration by varying the Jell-O flavors and colors to match the holiday. This works with natural gelatin products, too. If you can’t find the color you want, use unflavored gelatin and color with natural food dye. Add a few drops of a flavor extract of your choice, if desired.
1 recipe (2 layers) baked Perfect Layer Cake (below)
2 cups boiling water, divided
1 (3-ounce) package Jell-O raspberry or strawberry gelatin
1 (3-ounce) package Jell-O berry blue gelatin
1 (8-ounce) container very cold heavy cream, coconut cream or prepared whipped topping, divided
1 cup confectioners’ sugar
½ teaspoon pure vanilla extract
1 cup fresh blueberries
1 cup sliced fresh strawberries
Prepare Perfect Layer Cake. Cool the 2 baked layers in their pans. Pierce each cake with a fork at ½-inch intervals.
Using 2 medium bowls, add 1 cup boiling water to each Jell-O flavor. Stir well to dissolve. Pour raspberry-flavored Jell-O over 1 cake layer and berry blue over other cake layer. Refrigerate several hours until firm.
Make whipped cream by beating heavy cream on medium speed, then high speed until thick. Add confectioners’ sugar and vanilla and beat until mixture is very thick. Refrigerate until ready to use. (If using prepared dairy-free whipped topping, skip this step.)
To unmold cake layers, place each pan in a sink with hot water touching just the bottom of the pan for 15 to 30 seconds. Unmold one layer by inverting it onto a cake plate. Spread 1 cup whipped cream on top. Unmold other layer and place on top of whipped cream.
Frost top of cake with more whipped cream. If desired, use extra whipped cream to frost sides of the cake. Decorate with berries. Refrigerate about 1 hour before serving.
Perfect Gluten-Free Layer Cake
Makes 2, 9-inch layers
This makes a great layer cake that can be decorated any way you wish. For other cakes, you’ll want to dust the layer cake pans with white rice flour. For the Fourth of July Cake, do not dust the pans.
2½ cups Cake & Pastry Flour Blend (follows)
4 teaspoons baking powder
1¼ teaspoons xanthan gum
½ teaspoon baking soda
½ teaspoon salt
¾ cup (1½ sticks) unsalted butter, room temperature
1 ½ cups sugar
4 large eggs
2 teaspoons pure vanilla extract
¾ cup milk of choice
Preheat oven to 350°F. Lightly grease two 9-inch round cake pans that are 2 inches deep. Do not dust with flour if making Fourth of July Cake.
Combine flour blend, baking powder, xanthan gum, baking soda and salt in a large bowl. Whisk until well blended. Set aside.
In a large mixing bowl, beat together butter and sugar until smooth and fluffy. Add eggs and vanilla and beat on medium speed 2 minutes or until batter is smooth. Mix in dry ingredients. Add milk and beat until smooth.
Divide batter evenly between prepared pans and smooth tops. Place in preheated oven and bake 23 to 25 minutes or until tops are golden brown and a toothpick inserted in the center comes out clean.
Remove from oven and let cool in the pans. Follow directions above to make Fourth of July Cake or let cool 10 minutes in pans and turn layers out onto a wire rack to cool completely before frosting.
Baker’s Tip: Use this recipe to make 24 cupcakes. To make cupcakes, spoon batter evenly into cups, filling about 2/3 full, and bake in preheated oven 15 to 18 minutes or until tops are golden brown and a toothpick inserted in the center comes out clean. Cool 10 minutes in pans before turning onto a wire rack to cool completely. Frost when cool.
Cake & Pastry Flour Blend
MAKES 2½ CUPS
1 cup white rice flour
¾ cup sorghum flour
¾ cup cornstarch, tapioca starch/flour or potato starch (not potato flour)
Whisk ingredients together. Store in a tightly covered container in the refrigerator. Bring to room temperature before using.
From Beth Hillson
The best thing about quick breads is suggested in the name. With no yeast to coax into rising and no long waits or kneading, quick breads reach lofty limits via fast-acting baking powder or baking soda or both. Once liquids and leavening touch, the action begins; quick bread goes right into the oven to maximize the chemical reaction that is beginning. Best yet, quick breads can be enjoyed by those who are gluten free and yeast free and miss their bread. Owing to the light texture and sumptuous flavor of this bread, no one misses out!
Makes 1 loaf (14 servings)
This recipe produces a light and moist loaf. You can replace the beer with an equal amount of seltzer water to turn this into a wonderful, yeast-free sandwich bread.
3 cups Beth’s Gluten-Free Quick Bread Flour Blend (next)
1 tablespoon baking powder
1 tablespoon white sugar, optional
3 large eggs at room temperature
3 tablespoons olive oil
3 tablespoons honey
1 1/3 cups gluten-free beer or seltzer water at room temperature
2 teaspoons melted butter or dairy-free buttery spread for topping
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5x3-inch loaf pan.
Mix flour blend, baking powder, and sugar, if used, together in a bowl.
Beat eggs, olive oil, and honey together in a separate large bowl; add flour mixture and beat with an electric mixer until you get a smooth batter. Stir beer into the batter and beat batter until smooth. Transfer to prepared loaf pan. Brush the top of the loaf with melted butter.
Bake in preheated oven until cake tester comes out clean, about 45 to 50 minutes.
Cool in pan on a wire rack for 10 minutes. Turn bread out onto wire rack to cool completely before slicing.
Beth’s Gluten-Free Quick Bread Flour Blend
Several flours are interchangeable in a flour blend. You’ll see them noted here. I prefer using cornstarch as it produces a lighter quick bread loaf. However, potato starch produces a chewier texture in the beer bread. Take your pick according to preference and food sensitivities.
Combine these ingredients. Blend well, then scoop out the amount needed for your recipe.
1 cup sorghum flour (or corn or brown rice flour)
¾ cup rice flour (or buckwheat flour)
¾ cup cornstarch (or potato starch or tapioca starch flour)
½ cup amaranth flour (or quinoa, buckwheat, or millet flour)
2 ½ teaspoons xanthan gum
1 ¼ teaspoons salt