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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 »
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 »
A Recipe from Beth Hillson
Makes 36 to 40 cookies 
These Pecan Sandies were inspired by Keebler cookies or, perhaps, it’s the other way around. One thing is for sure, these cookies will inspire you. They are a hit with everyone who tries them. Easy to make, they freeze well and can be mailed without breaking. I used RYZE Blue flour blend but you could use another all-purpose gluten-free flour blend, too. I like RYZE because it does not contain gums and I think their Blue blend works well for cookies. If you use another flour blend, add 1 teaspoon xanthan or guar gum and 2 tablespoons additional corn or potato starch.
1 ¾ cups RYZE Blue flour blend
½ teaspoon cream of tarter
½ teaspoon baking soda
½ cup organic non-hydrogenated shortening (like Spectrum)
½ cup granulated sugar
½ cup confectioners’ sugar
2 large eggs, lightly beaten
¼ teaspoon salt
1 teaspoon vanilla extract
½ cup finely chopped pecans
Line 2 cookie sheets with parchment paper. Set aside.
Combine flour, cream of tartar, and baking soda. Mix well.
In a large mixing bowl, beat the shortening and the sugars until fluffy. Add the eggs, salt and vanilla and beat to combine. Add the flour mixture, about 1/3 at a time, beating after each addition. Fold in the pecans.
Chill the dough for 30 minutes. Preheat the oven to 350 degrees.
Roll the dough into walnut-size pieces (about 1-inch balls) and set on cookie sheets. Flatten each until it is about ¼ inch thick. Bake 12 to 14 minutes or until the edges are slightly golden. Cool and enjoy.
These are even better the second day and can be wrapped and stored in the freezer for up to 6 weeks.
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
Vegetable broth
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.
Categories: Healthy Plate, Recipes | Tags: easy gluten free recipes, easy meals, gluten free dinner recipes, healthy gluten free recipes, main dishes, recipes | No Comments »
Recipe From Beth Hillson
Makes 9 to 12 Patties
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.
By Beth Hillson
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?
I’m doing a giveaway to ten lucky people. Just “Like’ Gluten-free Makeovers on facebook or send me an email at beth@glutenfreemakeovers.com and you’ll be entered to win. I’ll tell you more soon.
Culinary Curiosity
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.
Categories: Recipes | Tags: easy gluten free recipes, gluten free baking, gluten free bread, gluten free RYZE flour | 3 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.
