Tag: gluten free recipe

Gluten free low FODMAP chicken pot pie

Recipe inspired by https://www.bettycrocker.com/recipes/gluten-free-hearty-chicken-pot-pie/78b0ab8f-a1c1-43a3-8258-e0bb35751d55#cgcRatingAndReview with some great comments recommending doubling the gravy/liquid and the topping. I ended up doing both (but not doubling veggies and meat, which could have been increased slightly). The second time I did 1.5x liquid and GF cheddar biscuits topping instead of Bisquick – highly recommend that substitute if you like cheddar biscuits.

Ingredients:

  • 1bag (12 oz) frozen mixed vegetables or similar quantity any other vegetables. I used chopped potatoes and carrots to make it low FODMAP.
  • 1 1/2cups cut-up cooked chicken (I used canned)
  • 1 3/4cups low FODMAP chicken broth (I used FODY chicken soup base to make this)
  • 1 teaspoon gluten-free salt
  • 3/4 cup milk (lactose free if you need it)
  • 3 tablespoons cornstarch
  • For the topping:
  • 3/4 cup GF Bisquick
  • 1/2cup milk (lactose free if needed)
  • 1egg
  • 2tablespoons melted butter
  • OR use a box of GF cheddar biscuits and follow the box directions (add cheese, water, mix)

Instructions:

  • Preheat oven to 350°F.
  • In 3-quart saucepan, Stir in vegetables, chicken, chicken broth, salt; heat to boiling.
    • For low FODMAP, I used FODY chicken soup base and so started with water + soup base first, then added chicken, vegetables, and salt.
  • In small bowl, mix 3/4 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling. Pour into ungreased 2-quart casserole. (With doubling liquid and topping, I ended up pouring into a 9×13 and then an 8×8 so it didn’t overflow)
  • In small bowl, stir all topping ingredients with fork until blended. Drop topping mixture by small spoonfuls over chicken mixture. *in my second version of this, it was much better with the cheddar biscuits topping*
  • Bake 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.
Advertisement

Gluten free ham and cheese puff pastry quiche

Modified from https://thelinkssite.com/2018/02/08/ham-cheese-puff-pastry-quiche/

Note: for people who aren’t as fond of egg based dishes, this is a decent alternative, the ratio of other filling and puff pastry makes the egg texture and taste pretty minimal compared to traditional quiche or egg casseroles.

Ingredients:

  • Gluten free puff pastry. (I’ve used schar and gfree brand. Original recipe called for 1.5 sheets and I just used 2 sheets since I wouldn’t have any recipe for a remaining 1/2 sheet)
  • 1.5 cup shredded cheese (I used cheddar, and added a sprinkle of mozzarella)
  • 1+ cup ham
  • 3 or 4 eggs
  • 1/3 to 1/2 cup heavy cream

Instructions:

  1. Preheat oven to 400F.
  2. Spray 9×13 or similar pan.
  3. Lay out puff pastry sheets so the edges stick out of the pan on the ends. Fold up the inside edges so they stick up the pan (to later fold over the filling). keep an overlap between the two sheets and press it to seal it.
  4. Sprinkle most of the cheese on the puff pastry.
  5. Sprinkle ham
  6. Sprinkle remaining cheese
  7. Mix your eggs (I did 4 since I used 2 puff pastry sheets) and heavy cream (1/2 cup ish, ditto) together.
  8. Save a bit of the egg mixture, but pour the egg mixture evenly on top of ham and cheese. Tilt pan if needed to spread egg mixture to the edges. Mine didn’t look like it covered everything (because more puff pastry, bigger pan, not enough mixture, etc) and still turned out great.
  9. Fold the edges over the mixture along all 4 sides.
  10. Use remaining egg mixture and brush or spread it on the top crust.
  11. bake 35-40m (35 worked) until puff pastry is light brown.
I ate with Dijon mustard for a bit of extra flavor, since original recipe called for onion and I can’t do onion.
Not pretty, but still tasted great. Don’t worry if your puff pastry breaks when folding over the top, or in the corners, and some filling leaks out while baking. Mine leaked, and was still able to be cut into “slabs” or pieces for easy serving.

Gluten free bisquick quiche

Slightly different than my other crustless egg bake, but also good.

Ingredients:

  • 4 eggs
  • 2 cups milk
  • 1/2 cup gluten free bisquick
  • ham pieces, bacon bits
  • cheese (used shredded Parmesan with a bit of shredded cheddar)

Instructions:

  • Preheat to 400
  • Spray 8×8 or similar baking pan
  • Layer ham, bacon bits on bottom of pan. Sprinkle cheese on top.
  • Mix eggs and milk together. Slowly whisk in gluten free Bisquick so it’s smooth. Pour into dish.
  • Cook for 45-50 min.

GF No-Bake Oreo Cheesecake

Modified from https://flavorwalk.com/no-bake-oreo-cheesecake-recipe/

Ingredients:

  • 32 oz cream cheese
  • 3 packages GF Oreo (aka chocolate sandwich cookies, any brand works)
  • 1 package (8oz) cool whip
  • 1/2 cup butter
  • 3/4 cup sugar
  • 1 tsp vanilla

(We only had 24oz of cream cheese so did a modified version with 24oz cream cheese, a little less than 3/4c sugar, but same about of cool whip and everything else and it tasted great. Also, cookie amounts are arbitrary.)

Instructions:

  • Put cookies in a large ziploc bag and use rolling pin or heavy jar to help crush the cookies. (Chunks are fine for a chunky crust and topping, unless you prefer a really fine crust)
  • Melt the butter and mix it and about half the cookie crumbs in a bowl. Spread into a 9×13 pan.
  • Mix cream cheese, vanilla, sugar with a mixer. Add in cool whip, and half of remaining cookies.
  • Spread mixture on top of cookie crust.
  • Sprinkle with remaining cookie chunks.
  • Chill for 4 hours.

Gluten free lemon pie

Adapted from  https://www.melskitchencafe.com/magnolia-lemon-pie/

Ingredients:

  • 2/3 -3/4 cup lemon juice (bottled juice is fine)
  • 2 cans sweetened condensed milk
  • 3 egg yolks
  • Pinch of salt
  • GF graham cracker crust (MiDel premade from grocery store is great for this)
  • Optional whipped topping – I thought it was better without!

Instructions:

  • Preheat oven to 350
  • Mix condensed milk, egg yolks, lemon juice, salt
  • Pour into pie crust (mine was very full but it didn’t spill over)
  • Original said bake for 10min but it takes 45-50min total. I pulled it out when the outer edges of the filling were bubbling.
  • Chill in fridge for 2 hours (or the freezer).

Could also use lime juice for a key lime pie.

Gluten free frozen fruit fluff cups

Ingredients:

  • 8oz block cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup chopped pecans
  • 1 can (8oz) crushed pineapple, drained
  • 1 tub of Cool Whip

Instructions:

  • Let cream cheese soften, then beat it with sugar until fluffy/mixed. 
  • Add pecans, drained pineapple, and Cool Whip.
  • Dump spoonfuls into metal baking cups.
  • Freeze for an hour or two. Depending on length of freezing, you may want to put in fridge for 10min before eating for softer consistency. 

(I ate these growing up in different variations – I remember one version having grapes, another had sliced strawberries. Basically, whatever fruit/nut combinations you like work.)

Gluten free chicken Doritos casserole 

Ingredients:

  • 1 bag (not individual) nacho cheese-flavored Doritos, lightly crushed
  • 2 ½ to 3 cups  chicken: cooked and shredded and cut into small pieces
  • 1 can black beans, rinsed and drained
  • 1 can corn, drained
  • 8oz Mexican blend cheese
  • 1 can Rotel
  • 1 can condensed cream of chicken soup
  • 8 ounces sour cream

Instructions:

  • If needed, bake chicken (ie no bone no skin chicken tenders) at 400F for 20 minutes. Use two forks to shred or convert to small pieces.
  • For actual recipe, preheat to 350F.
  •  spray a 9×13-inch baking dish with cooking spray.
  • Crush/smoosh Doritos in the bag. Pour half on bottom of dish.
  • Drain corn, black beans and dump both in a big bowl. Add chicken, soup. Sour cream, half of cheese, Rotel. Stir.
  • Spread on top of chips
  • Bake for 20 minutes. 
  • Pull it out, spread remaining chips evenly over the top, then sprinkle with the remaining cheese. 
  • Bake another 5 to 7 minutes or until the cheese is melted. 

Gluten free cream cheese chicken broccoli ranch

Like chicken broccoli ranch packets..but better?

Ingredients:

  • Chicken tenders (boneless skinless) 
  • Cream cheese
  • Bacon bits
  • Mozzarella and cheddar cheese (shredded)
  • Ranch dressing
  • Broccoli

Instructions:

  • Preheat oven to 400
  • Spray 9×13 dish. Lay out chicken tenders on dish.
  • Slice cream cheese and put some on top of every piece of chicken. 
  • Drizzle bacon bits and top with a light drizzle of ranch dressing.
  • Scatter shredded cheese on top.
  • Throw broccoli florets on and around.
  • Bake for 30-40min until chicken is cooked.

Gluten free taco soup

Ingredients:

  • 2 cans black beans
  • 2 cans corn
  • 1 can dark red kidney beans
  • 1 can light red kidney beans
  • 1 small can tomato paste
  • 1 packet ranch dressing seasoning stuff
  • 1 packet taco seasoning
  • 1 lb ground beef

Directions:

  • brown (cook) the ground beef in a pan on the stove.
  • Stick meat in crockpot, stick everything else in crockpot (beans, tomato sauce, seasoning packets); cook for long period of time/however long you want. Stir occasionally.