Category Archives: Recipes
By Beth Hillson
When I was in college, St. Patrick’s Day was a reason to have a green beer or two anytime of the day. We started early with the Green Beer Parade in Syracuse’s Tipperary Hill, then headed to a local pub near campus to continue the celebration.
I confess, I am no longer a beer drinker. I lost my taste for it when I became gluten free and before great gf beers appeared. These days, I look forward to the festive St. Patty’s Day dishes instead – Irish Soda Bread, Corned Beef and Cabbage, and Grasshopper Brownies.
My first foray into making corned beef was to purchase a cryo-vac product on sale at a big supermarket chain. The package was a slab of beef floating in not-so-appealing beet-red liquid and filled with flavorings and spices. I knew the end results would be amazing so I worked my way past the packing and the extra contents which were quickly discarded. I rinsed the beef and simmered it with pickling spice, garlic cloves and an onion. In the final hour, I added cabbage in wedges, carrots and potatoes. If the aroma wasn’t enough, the taste was surely addictive.
When we moved to Connecticut, I discovered our local market made its own corned beef. That was a game-changer. Flat cuts of brisket bathed in a brine of proprietary spices and flavors. And sold with complimentary potatoes, carrots, and cabbage.
I’ve already given you the simple recipe which I serve with a mixture of horseradish and sour cream and Dijon mustard.
Unfortunately, corned beef is a seasonal item and freezing changes the taste. Get your fill while it’s available.
On the other hand, Irish Soda Bread, aka Soda Bread, is another tradition that can be enjoyed year-round. In fact, I encourage it!
The version served with Corned Beef is usually studded with caraway seeds. I’m not a fan. My preference is the recipe here, laced with orange rind and currants. It is easy and can be made gluten free with equally tasty results by simply changing out the flour for an all-purpose gluten-free flour blend.
Try this formula as delicious scones, too. Scoop the dough into small rounds and bake at 375 for 15 to 18 minutes. The scones are great with soups and portable for school or work, another reason this recipe should not be reserved for St. Patrick’s Day alone. This recipe is inspired by an Ina Garten recipe.
Irish Soda Bread with Orange and Currants 
Yield: 1 loaf
4 cups all-purpose gluten-free flour blend, plus 1 tablespoon extra for currants (I use King Arthur GF Measure for Measure Flour Blend)
4 tablespoons sugar
1 teaspoon baking soda
1 ½ teaspoons kosher salt
5 tablespoons cold unsalted butter, cut into small pieces (about the side of peas)
1 ¾ cups cold buttermilk, shaken
1 large egg plus1 egg yolk, lightly beaten
1 teaspoon grated orange zest
1 cup dried currants
Preheat the oven to 375 degrees F. Line a 9-inch round pan with parchment paper. Spray with PAM. Set aside.
Combine the flour, sugar, baking soda, and salt in a mixing bowl.
Add the butter and mix on low speed until the butter is mixed in and flour resembles a coarse meal. With a fork, lightly beat the buttermilk, egg, egg yolk, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
Dump the dough onto a well-floured board or a sheet of parchment paper and knead it a few times to form a round loaf about 7 ½ to 8 inches in diameter. Place the loaf on the prepared pan and lightly cut an X into the top.
Bake for 45 to 50 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound. Cool on a baking rack. Serve warm or at room temperature with butter or jam.
Note: For Grasshopper Brownies, make your favorite brownie recipe. (A mix is allowed.) Let the brownies cool and top with this simple mixture.
½ cup unsalted butter softened
2 tablespoons cream cheese, at room temperature
2 tablespoons crème de menthe
½ to 1 teaspoon peppermint extract
Pinch kosher salt
2 cups confectioner’s sugar
Refrigerate for 1 to 2 hours then top with ¾ cup of semisweet or bittersweet chocolate (broken into small pieces) melted in the microwave with 2 to 3 tablespoons of butter. Chill until ready to serve.
Categories: Recipes | Tags: gluten free, Irish Soda Bread, yeast free bread | No Comments »
Makes 4 Servings
You’ll love this flavorful quinoa recipe inspired by one we enjoyed at Mirador in Arenas del Mar Resort in Manuel Antonio, Costa Rica. Arenas del Mar prides itself on being entirely gluten-free. Nutty quinoa blended with carrots, celery and peas, this has become my go-to for company. I suspect it will be yours as well.
You can make this dish 1 to 2 days ahead and warm for 2 to 3 minutes in the microwave just before serving. This quinoa pilaf goes well with a wide range of chicken, pork and fish recipes and is especially delish with Red Snapper and Cilantro Pesto (recipe posted on this web site). If dairy is an issue, the cheese and cream can be omitted.
2 tablespoons olive oil
½ cup finely chopped white onion (1 small onion)
½ cup chopped, peeled carrot
½ cup chopped celery, chopped
1 large clove garlic, chopped
1 cup uncooked quinoa, rinsed and drained, or prewashed quinoa
2 cups gluten-free chicken or vegetable broth
½ cup green peas, fresh or frozen
2 tablespoons freshly grated
Parmesan cheese of choice
2 tablespoons unsweetened cream
Heat olive oil in a medium saucepan. Add chopped onion, carrot, celery and garlic and sauté until slightly softened, about 3 minutes.
Add quinoa and sauté until its slight brown, about 3 minutes, stirring frequently.
Add broth and bring to a boil. Cover and simmer about 12 minutes.
Add peas and cook, covered, about 2 to 3 minutes or until liquid is absorbed.
Stir in Parmesan cheese and cream until ingredients are combined. Serve hot.
Categories: Healthy Plate, Recipes | Tags: company meals, do ahead gluten free meals, easy gluten free recipes, healthy gluten free recipes | No Comments »
Makes 4 Servings
Fresh-caught fish paired with bright lime-infused cilantro pesto brings out the best of this white-flesh fish. The recipe is inspired by one I enjoyed at Mirador in Arenas del Mar Resort in Manuel Antonio, Costa Rica. Arenas del Mar prides itself on being entirely gluten-free.
The red snapper is delicious served with quinoa pilaf and cilantro pesto drizzled over the top and around the fish. Great made with pan-seared or grilled boneless chicken breast instead of fish.
Cilantro Pesto
2 large bunches fresh cilantro, about 3 cups of leaves (not packed)
2 tablespoons olive oil
Juice of 1 lime
1-2 pinches of salt, to taste
To make Cilantro Pesto, wash cilantro, remove leaves and pat them dry between paper towels. Place leaves in a food processor and process about 1 minute.
Add 2 tablespoons olive oil and lime juice. Process until smooth. Add salt and blend. Set aside to serve with red snapper.
Red Snapper
1 tablespoon olive oil
1 tablespoon butter or olive oil
1 1/3 pounds red snapper, striped bass or similar white flesh fish filets, cut into 4 portions
Salt and pepper, to taste
To prepare Red Snapper, place olive oil and butter in a pan and warm over medium heat. Add 4 pieces of snapper, skin-side down, and cook until crispy, about 4 minutes. Turn the fish and sauté the other side until browned, about 3 minutes (internal temperature should register 125°F).
Transfer fish filets on a serving platter. Drizzle with Cilantro Pesto.
Categories: Healthy Plate, Recipes | Tags: dairy-free, gluten free, healthy dinner, meal, quick meals | No Comments »
Makes 24 large cookies
Looking for an easy, last-minute cookie to round out your holiday baking? These are just the thing. Soft and chewy with the right amount of crispness, these cookies will become a staple in your house. Bites of candied ginger add a delightful explosion of flavor and a blend of vibrant spices – cinnamon, allspice and ground ginger- lend festive notes to these simple cookies. They are even tastier the second day.
If you prefer crispy cookies (aka ginger snaps), bake 10 to 11 minutes. Otherwise, cook a smidge under 10 minutes. Cookies may seem a little underdone when they come out of the oven, but will firm up as they cool. If you can get your hands on RYZE Blue Flour Blend, it adds remarkable chewiness to these cookies. However, you can make them with any all-purpose gluten-free flour blend. (Increase the amount of flour to 2 cups and add 1 teaspoon xanthan gum if it is not in the blend.)
1 ¾ cups Ryze Blue Flour Blend or 2 cups gluten-free flour blend with 1 teaspoon xanthan gum
2 teaspoons baking soda
2 to 3 teaspoons ground ginger (depending on your taste buds)
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon salt
¾ cup organic shortening
1 cup packed light brown sugar
1 large egg
¼ cup light (Original flavor) molasses
1 teaspoon cider vinegar
½ cup finely chopped candied ginger
Line 2 baking sheets with parchment paper. Preheat oven to 375 degrees.
In a medium bowl, whisk together flour blend, baking soda, ginger, cinnamon, allspice, and salt. Set aside.
In a medium bowl, beat the shortening and the sugar until mixture is fluffy, about 2 minutes.
Add the egg, molasses, and vinegar and beat well.
Add the flour mixture and beat until smooth. Fold in the chopped candied ginger.
Scoop out generous tablespoon-size portions of dough. Roll in a ball and set on baking sheets, at least 1 inch apart. Flatten each ball into a disk about ¼ inch in thickness.
Sprinkle with granulated sugar. Bake 8 to 10 minutes or until the tops of the cookies are set and slightly brown on the edges. Do not overbake. Remove from the oven and let rest on the pans for 5 minutes before turning onto a wire rack to cool completely.
Cooled cookies may be frozen.
Makes 24 large cookies
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.
Categories: Recipes | Tags: baking, blueberries, dessert recipes, easy quick gluten-free dessert, gluten free baking, gluten-free recipes, Sweets | No Comments »
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.
Serves 6 to 8 
Marinade
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.
Here’s the yummy recipe. 
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.
Categories: Recipes | Tags: easy gluten free recipes, gluten free quick meals, gluten-free pasta, Jovial gluten free pasta | No Comments »
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.
A recipe from Beth Hillson
Serves 6
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.
Categories: Recipes | Tags: do ahead gluten free meals, easy gluten free recipes, gluten free dinner recipes, gluten free meals | No Comments »
Recipe from Beth Hillson
Makes 20 to 22 cookies
These shortbread cookies dipped in chocolate make for delightful treats and great holiday gifts. They look just like the Keebler Cookies but taste even better! I used RYZE Blue Flour Blend in place of my own blend. I discovered that this blend makes fabulous cookies – better than any other flour blend I’ve tried. So, maybe I’ve given away Keebler’s trade secret (not), but this little discovery about RYZE is just between us gluten free bakers. If you prefer, omit the chocolate step and use this recipe for cutout holiday cookies.
2 cups RYZE Blue Flour Blend 
2 teaspoons baking powder
¼ teaspoon salt
1 cup butter, at room temperature
3/4 cup powdered sugar
2 teaspoons pure vanilla extract
16 ounces chocolate chips, melted*
For the Cookies:
Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
In a medium bowl, combine RYZE flour, baking powder and salt. Set aside.
Beat butter and sugar on medium speed until fluffy, about 2 minutes. Add vanilla and beat to combine.
On low speed, slowly add flour mixture, stopping to scrape the sides of the bowl until a soft dough forms.
Turn dough onto a sheet of plastic wrap. Cover with a second sheet of plastic wrap and roll to 1/4-inch thickness.
Use a 2 ½ inch biscuit or other circle cutter to cut out cookies. Use a ¼ to ½ inch circle to cut out the centers. Gather the extra dough from around the sides of the cutouts. Slide the piece of plastic with the cut out cookies onto a cutting board or the back of a baking sheet and refrigerate for 15 minutes so the cookies can be lifted without tearing.
Place cookies on prepared baking sheets, 2 inches apart. Bake for 10-12 minutes until edges are just barely golden brown.
Let cookies cool on sheets for 5 minutes before removing to wire rack to cool completely.
Gather remnants of dough into a ball, roll out and cut into more circles as above.
To make the Fudge Stripes and Bottoms:
Spread wax paper on your countertop. Dip bottoms of cookies in melted chocolate, allowing excess to drip off before placing on wax paper.
Once all of the cookies have been coated in chocolate on one side, transfer the remaining chocolate to a small pastry bag fitted with a small, plain tip or a plastic baggie with a hole snipped off one corner.
Drizzle each cookie with stripes. Let chocolate firm up before serving cookies.
*Here’s a tip for melting the chocolate: Melt ¾ of the chocolate in a large heat-proof bowl over boiling water. Remove from the heat and add 1 to 2 teaspoons of the hot water (or more) until chocolate is smooth but not too thin. Add remaining chocolate to melted chocolate and stir until smooth. Add more boiling water if necessary.
Categories: Recipes | Tags: easy gluten free holiday cookies, easy gluten free recipes, gluten free, gluten free cookies | No Comments »
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About This Blog
Baking guru, Beth Hillson, transforms favorite foods into recipes that are safe for your gluten-free diet.
