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Celiac.com 05/14/2025 - Tiramisu, meaning "pick me up" in Italian, is a beloved dessert with roots tracing back to the Veneto region in the 1960s. Traditionally made with coffee-soaked ladyfingers and rich mascarpone cream, its luxurious layers have won hearts worldwide. For those avoiding gluten, however, the classic version is off-limits—until now. This reinvented gluten-free tiramisu keeps all the decadence of the original while using a tender homemade almond sponge cake in place of wheat-based ladyfingers. The result is just as creamy, coffee-kissed, and dusted with cocoa, but entirely safe for gluten-sensitive dessert lovers. Unlike store-bought gluten-free substitutes that can be dry or crumbly, this recipe focuses on a moist, espresso-infused sponge that holds up beautifully when layered. The filling stays authentic with velvety mascarpone, while a splash of rum (optional) adds depth for adult palates. Whether serving at a dinner party or savoring as a personal treat, this version proves gluten-free desserts can be every bit as indulgent as their traditional counterparts. Gluten-Free Tiramisu Recipe Serves 8–10 Ingredients: For the Almond Sponge Cake: 4 large eggs, separated ½ cup (100g) granulated sugar 1 cup (100g) finely ground almond flour ¼ cup (30g) tapioca flour 1 tsp vanilla extract ½ tsp baking powder Pinch of salt For the Coffee Syrup: 1 cup (240ml) strong brewed espresso or dark coffee, cooled 2 tbsp coffee liqueur or rum (optional) 1 tbsp granulated sugar For the Mascarpone Cream: 16 oz (450g) mascarpone cheese, room temperature ¾ cup (180ml) heavy whipping cream ⅓ cup (65g) powdered sugar 1 tsp vanilla extract For Assembly: 2 tbsp unsweetened cocoa powder Dark chocolate shavings (optional) Instructions: 1. Make the Almond Sponge Cake: Preheat oven to 350°F (175°C). Line an 8-inch (20cm) square pan with parchment paper. In a bowl, whip egg yolks and sugar until pale and thick (~3 minutes). Add vanilla. In another bowl, beat egg whites with salt until stiff peaks form. Gently fold almond flour, tapioca flour, and baking powder into yolk mixture. Then fold in egg whites. Pour batter into the pan and bake for 18–20 minutes, until golden and springy. Cool completely, then slice into ladyfinger-sized strips. 2. Prepare the Coffee Syrup: Mix espresso, liqueur (if using), and sugar until dissolved. 3. Whip the Mascarpone Cream: Beat mascarpone, powdered sugar, and vanilla until smooth. In a separate bowl, whip cream to medium peaks, then fold into mascarpone. 4. Assemble the Tiramisu: Dip sponge strips briefly into coffee syrup (don’t oversoak) and layer in a 9x9-inch dish. Spread half the mascarpone cream over the cake. Repeat layers. Chill for at least 4 hours (or overnight). Dust with cocoa powder and chocolate shavings before serving. Conclusion: A Dessert That Crosses Boundaries This gluten-free tiramisu bridges the gap between dietary needs and indulgence, proving that restrictions don’t mean sacrificing flavor or tradition. The almond sponge adds a subtle nuttiness that complements the coffee and mascarpone beautifully, while the method stays true to the dessert’s layered elegance. For those with celiac disease or gluten sensitivity, it’s a chance to enjoy a classic Italian treat without compromise—and for everyone else, it’s simply a delicious twist worth savoring. Serve chilled with an extra espresso on the side for the full "pick me up" experience. Tip: For a dairy-free version, substitute mascarpone with coconut cream and use a plant-based whipped topping. The sponge cake remains naturally gluten-free and rich in flavor!

Celiac.com 05/09/2025 - Zucchini noodles, affectionately known as "zoodles," trace their roots to the inventive spirit of low-carb and gluten-free cooking. While traditional pasta has long been a staple of Italian cuisine, the modern shift toward vegetable-based alternatives has given rise to creative dishes like this one. Unlike classic pesto—which relies on basil and pine nuts—this recipe features a rich, tangy sun-dried tomato pesto for deeper flavor. The addition of toasted almonds adds a satisfying crunch, while fresh zucchini keeps the dish light yet satisfying. Perfect for warm summer evenings or a quick weeknight meal, this dish proves that gluten-free eating can be vibrant, nourishing, and full of bold flavors. Zucchini Noodles with Sun-Dried Tomato Pesto & Toasted Almonds Recipe Ingredients For the Zucchini Noodles: 4 medium zucchinis, spiralized into noodles 1 tbsp extra-virgin olive oil ½ tsp sea salt For the Sun-Dried Tomato Pesto: ½ cup sun-dried tomatoes (oil-packed, drained) ¼ cup toasted almonds 2 garlic cloves ¼ cup grated Pecorino Romano (or nutritional yeast for dairy-free) ½ cup fresh basil leaves ¼ cup extra-virgin olive oil 1 tbsp lemon juice ½ tsp red pepper flakes (optional) Salt & black pepper to taste Optional Add-Ins: Grilled shrimp or chicken Halved cherry tomatoes Fresh arugula Directions Prepare the Pesto: In a food processor, combine sun-dried tomatoes, toasted almonds, garlic, Pecorino Romano, basil, lemon juice, and red pepper flakes. Pulse until roughly chopped. With the processor running, slowly drizzle in olive oil until smooth. Season with salt and black pepper. Sauté the Zoodles: Heat olive oil in a large skillet over medium heat. Add zucchini noodles and salt, tossing gently for 2–3 minutes—just until softened but still slightly crisp. Avoid overcooking to prevent mushiness. Combine & Serve: Remove from heat and toss zoodles with pesto until evenly coated. Top with extra almonds, fresh basil, and optional protein or veggies. Serve immediately. Conclusion This Sun-Dried Tomato Pesto Zucchini Noodles dish reinvents the traditional zoodle experience with a richer, more complex flavor profile. The umami depth of sun-dried tomatoes pairs perfectly with the freshness of zucchini, while toasted almonds add a delightful contrast in texture. Whether you're gluten-free by necessity or simply seeking a lighter pasta alternative, this recipe delivers satisfaction without compromise. Enjoy it as a standalone meal or alongside grilled proteins for a wholesome, Italian-inspired feast. Buon appetito!

Celiac.com 05/01/2025 - Polenta, a humble yet hearty dish, traces its origins to Northern Italy, where peasants once relied on stone-ground cornmeal as a staple food. Before corn arrived from the Americas, polenta was made from spelt or farro—grains that are now off-limits to gluten-free eaters. Today, creamy polenta remains a beloved comfort food, especially when paired with a deeply flavorful ragù. This version features a rich mushroom sauce, inspired by the foraged fungi of Italian woodlands, where wild porcini and chanterelles would have simmered slowly over open fires. The result is a dish that’s both rustic and refined—naturally gluten-free and deeply satisfying. Creamy Gluten-Free Polenta with Wild Mushroom Ragù Recipe: Ingredients For the Polenta: 1 cup fine yellow cornmeal (certified gluten-free) 4 cups vegetable or chicken broth (or water) 1 tsp sea salt 2 tbsp butter or olive oil ¼ cup grated Parmesan cheese (optional, omit for vegan) For the Mushroom Ragù: 2 tbsp olive oil 1 shallot, finely chopped 2 garlic cloves, minced 1 lb mixed mushrooms (cremini, shiitake, or wild), sliced 1 tsp fresh thyme leaves (or ½ tsp dried) ½ cup dry white wine (or vegetable broth) 1 cup tomato passata (or crushed tomatoes) 1 tbsp tamari (gluten-free soy sauce) Salt and black pepper to taste Fresh rosemary or thyme for garnish Instructions 1. Prepare the Polenta: In a medium pot, bring broth (or water) to a boil. Gradually whisk in cornmeal, stirring constantly to prevent lumps. Reduce heat to low and simmer for 20-25 minutes, stirring frequently, until thick and creamy. Stir in butter, Parmesan (if using), and salt. Cover and keep warm. 2. Make the Mushroom Ragù: Heat olive oil in a large skillet over medium heat. Add shallot and garlic, sautéing until fragrant (about 2 minutes). Add mushrooms and thyme, cooking until they release their juices and brown slightly (8-10 minutes). Deglaze with white wine, scraping up any browned bits. Let simmer until reduced by half. Stir in tomato passata and tamari. Simmer for 10 minutes until thickened. Season with salt and pepper. 3. Serve: Spoon creamy polenta into bowls and top generously with mushroom ragù. Garnish with fresh herbs. A Dish That Nourishes Body and Soul Polenta with mushroom ragù is more than just a meal—it’s a celebration of simplicity and depth. The creamy cornmeal, a gluten-free gift from history, pairs perfectly with the earthy, wine-kissed mushrooms, creating a dish that feels both comforting and elegant. Whether served on a chilly evening or as the centerpiece of a rustic dinner, this recipe proves that gluten-free eating can be rich, flavorful, and deeply satisfying. Buon appetito!

Celiac.com 05/03/2025 - Eggplant Parmesan traces its roots to Southern Italy, where resourceful cooks transformed the humble aubergine into a celebration dish. Traditionally layered with wheat breadcrumbs, this recipe reinvents the classic with a nutty gluten-free crust that would make Neapolitan grandmothers nod in approval. The eggplant's journey from Middle Eastern gardens to Italian tables mirrors our own culinary adaptation - honoring tradition while embracing modern dietary needs. Unlike heavy fried versions, this baked interpretation lets the eggplant shine, with a crisp golden shell giving way to velvety flesh beneath blankets of melted cheese and vibrant tomato sauce. Golden-Crusted Gluten-Free Eggplant Parmesan with Herbed Cashew Crust Recipe: Ingredients: For the Eggplant: 2 large firm eggplants (about 2 lbs) 1 cup raw cashews ½ cup gluten-free rolled oats 3 tbsp nutritional yeast 1 tsp each dried oregano, basil, garlic powder ½ tsp sea salt 2 eggs (or flax eggs for vegan) Olive oil spray For Assembly: 3 cups homemade marinara (or quality jarred sauce) 8 oz fresh mozzarella, thinly sliced ½ cup grated Pecorino Romano 1 cup fresh basil leaves, torn 1 ball burrata (optional garnish) Directions: 1. Prepare the Crust: Pulse cashews and oats in a food processor until coarse meal forms. Add nutritional yeast, herbs, and salt; pulse to combine. Transfer to a shallow bowl. 2. Prep the Eggplant: Slice eggplants into ½-inch rounds. Salt generously and let sweat 30 minutes. Pat dry thoroughly. Whisk eggs in separate bowl. 3. Create the Crisp Coating: Dip each slice in egg, then press into nut mixture, coating both sides. Arrange on parchment-lined baking sheets. Lightly spray with oil. 4. First Bake: Roast at 400°F for 20 minutes until golden, flipping halfway. Reduce oven to 375°F. 5. Layer with Care: In a 9x13 baking dish, spread ½ cup sauce. Add eggplant in single layer, top with mozzarella slices, sprinkle Pecorino, and repeat layers. Finish with sauce and cheese. 6. Final Bake: Cover with foil and bake 25 minutes. Uncover and bake 15 minutes more until bubbly. Rest 10 minutes before serving. A Traditional Italian Dish That Bridges Past and Present This gluten-free eggplant parmesan carries the soul of Italian cucina povera while speaking to contemporary palates. The cashew-oat crust delivers satisfying crunch without masking the eggplant's creamy essence, while quality cheeses and bright basil keep flavors authentic. As you cut through the crisp exterior to reveal molten layers beneath, you'll understand why this peasant dish became royalty. Serve with a crisp salad for a meal that nourishes both body and heritage - proving gluten-free adaptations can honor tradition while creating new memories.

Celiac.com 04/26/2025 - Stuffed bell peppers are a timeless dish that has graced dinner tables for generations. Originating from Mediterranean and Middle Eastern cuisines, this recipe has evolved over time to incorporate regional flavors and ingredients. In Italy, stuffed peppers became a popular way to use seasonal vegetables and leftover grains, often enhanced with aromatic herbs, rich cheeses, and savory meats. Today, we’re putting a gluten-free spin on this classic dish, using wholesome ingredients like ground turkey, Italian herbs, and Parmesan cheese to create a meal that’s both nutritious and bursting with flavor. Whether you’re cooking for a family dinner or meal prepping for the week, these Italian-inspired stuffed bell peppers are sure to impress. Gluten-Free Stuffed Bell Peppers with Italian Flavors Ingredients: 6 large bell peppers (any color) 1 pound ground turkey or beef 1 cup cooked rice (white, brown, or cauliflower rice for a low-carb option) 1 can (14.5 oz) diced tomatoes, drained 1 small onion, finely chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon dried basil ½ teaspoon red pepper flakes (optional, for a bit of heat) ½ cup grated Parmesan cheese, plus extra for topping ¼ cup chopped fresh parsley 2 tablespoons olive oil Salt and pepper, to taste 1 cup marinara sauce (gluten-free certified) ½ cup shredded mozzarella cheese (optional, for topping) Instructions: Step 1: Prepare the Bell Peppers Preheat your oven to 375°F (190°C). Wash the bell peppers and cut off the tops. Remove the seeds and membranes from inside the peppers, creating a hollow cavity for the filling. Set aside. Step 2: Cook the Filling In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant (about 3-4 minutes). Add the ground turkey or beef to the skillet. Cook until browned, breaking it into small pieces with a spoon as it cooks. Stir in the diced tomatoes, cooked rice, oregano, basil, red pepper flakes (if using), and salt and pepper to taste. Cook for an additional 2-3 minutes to allow the flavors to meld. Remove the skillet from heat and stir in the Parmesan cheese and fresh parsley. Step 3: Stuff the Peppers Place the hollowed-out bell peppers in a baking dish. If they don’t stand upright, slice a small portion off the bottom to create a flat surface. Spoon the filling mixture into each pepper, packing it down gently to ensure they’re fully stuffed. Pour the marinara sauce around the base of the peppers in the baking dish. This will keep them moist and add extra flavor as they bake. If desired, sprinkle the tops of the stuffed peppers with shredded mozzarella cheese for a gooey, golden finish. Step 4: Bake the Peppers Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the peppers are tender and the cheese is melted and bubbly. Step 5: Serve and Enjoy Let the stuffed peppers cool for 5 minutes before serving. Garnish with additional fresh parsley or Parmesan cheese if desired. Serve with a side salad or crusty gluten-free bread for a complete meal. Tips for Success: Rice Alternatives: For a low-carb option, substitute cooked rice with cauliflower rice or quinoa. Vegetarian Version: Replace the ground meat with cooked lentils or a plant-based meat alternative. Make Ahead: Prepare the filling and stuff the peppers a day in advance. Store them in the refrigerator until ready to bake. Freezing: These stuffed peppers freeze well. Simply bake them as directed, let them cool completely, and store in an airtight container in the freezer for up to 3 months. Reheat in the oven when ready to enjoy. Conclusion These gluten-free stuffed bell peppers with Italian flavors are a celebration of fresh ingredients and bold tastes. By combining the sweetness of bell peppers with a savory, herb-infused filling, this dish offers a satisfying and wholesome meal that’s perfect for any occasion. Whether you’re following a gluten-free diet or simply looking for a delicious way to enjoy seasonal produce, this recipe is a winner. Serve it at your next family dinner, and watch as everyone reaches for seconds! Buon appetito!

Celiac.com 04/22/2025 - Minestrone soup is a beloved staple of Italian cuisine, known for its versatility and comforting warmth. Originating in ancient Rome, this dish was traditionally made with whatever vegetables were in season, making it a practical and nourishing meal for families. Over time, minestrone evolved to include beans, pasta, and aromatic herbs, creating a rich and hearty soup that’s both filling and flavorful. Today, we’re putting a gluten-free twist on this classic recipe, using fresh vegetables, gluten-free pasta, and a savory tomato broth. Perfect for chilly evenings or meal prep, this gluten-free minestrone soup is a celebration of wholesome ingredients and timeless Italian flavors. Gluten-Free Minestrone Soup Ingredients: 2 tablespoons olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 2 medium carrots, peeled and diced 2 celery stalks, diced 1 medium zucchini, diced 1 cup green beans, trimmed and cut into 1-inch pieces 1 can (14.5 oz) diced tomatoes 4 cups vegetable or chicken broth (gluten-free certified) 1 can (15 oz) cannellini beans, drained and rinsed 1 can (15 oz) kidney beans, drained and rinsed 1 cup gluten-free small pasta (such as rice pasta or quinoa pasta) 1 teaspoon dried oregano 1 teaspoon dried basil 1 bay leaf Salt and pepper, to taste 2 cups fresh spinach or kale, chopped ¼ cup grated Parmesan cheese (optional, for serving) Fresh basil or parsley, chopped (for garnish) Instructions: Step 1: Sauté the Vegetables In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant (about 3-4 minutes). Stir in the carrots, celery, and zucchini. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften. Step 2: Build the Soup Base Add the green beans, diced tomatoes, and broth to the pot. Stir to combine. Stir in the cannellini beans, kidney beans, oregano, basil, bay leaf, salt, and pepper. Bring the soup to a gentle boil. Step 3: Add the Pasta Reduce the heat to medium-low and stir in the gluten-free pasta. Simmer for 8-10 minutes, or until the pasta is tender. Be careful not to overcook the pasta, as gluten-free varieties can become mushy. Step 4: Finish with Greens Stir in the fresh spinach or kale and cook for an additional 2-3 minutes, until the greens are wilted. Remove the bay leaf and taste the soup, adjusting the seasoning with salt and pepper if needed. Step 5: Serve and Enjoy Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh basil or parsley. Serve with a side of gluten-free bread or a crisp green salad for a complete meal. Tips for Success: Pasta Alternatives: If you prefer a grain-free option, substitute the gluten-free pasta with cooked rice or quinoa. Make It Heartier: Add diced potatoes or sweet potatoes for extra texture and flavor. Storage: This soup stores well in the refrigerator for up to 4 days or in the freezer for up to 3 months. Reheat gently on the stovetop or in the microwave. Customize: Feel free to add other seasonal vegetables like butternut squash, peas, or bell peppers. Conclusion This gluten-free minestrone soup is a testament to the beauty of simple, wholesome ingredients. Packed with vibrant vegetables, tender beans, and gluten-free pasta, it’s a nourishing meal that’s as satisfying as it is delicious. Whether you’re cooking for a crowd or preparing meals for the week, this soup is sure to become a favorite. Serve it with a sprinkle of Parmesan and a side of crusty gluten-free bread for a comforting taste of Italy. Mangia bene!

Celiac.com 04/19/2025 - Risotto alla Milanese is a dish steeped in history and tradition, originating in the vibrant city of Milan, Italy. Legend has it that this golden-hued risotto was created in the 16th century when a glassmaker’s apprentice added saffron to a rice dish as a playful joke during a wedding feast. The result was so stunning and delicious that it became an instant classic. Known for its rich, creamy texture and luxurious flavor, Risotto alla Milanese is a testament to the beauty of simple, high-quality ingredients. For those with celiac disease or gluten sensitivity, this dish is naturally gluten-free, making it a safe and indulgent option. The key to its velvety texture lies in the slow cooking process, which coaxes the starch from Arborio rice to create a luscious, comforting meal. This gluten-free version stays true to the traditional recipe while ensuring it’s accessible to everyone. Gluten-Free Risotto alla Milanese Recipe Ingredients Arborio Rice: 1 ½ cups (a short-grain rice perfect for risotto). Chicken or Vegetable Broth: 4 cups (ensure it’s gluten-free). Saffron Threads: ½ teaspoon (for that signature golden color and flavor). Yellow Onion: 1 small, finely chopped. Butter: 4 tablespoons (divided, for richness). Dry White Wine: ½ cup (optional, but adds depth of flavor). Parmesan Cheese: ½ cup, freshly grated (ensure it’s gluten-free). Salt and Pepper: To taste. Optional Garnish: Fresh parsley or additional Parmesan cheese. Instructions Step 1: Prepare the Saffron Infusion In a small bowl, steep the saffron threads in 2 tablespoons of warm broth for 10-15 minutes. This helps release the saffron’s vibrant color and aroma. Step 2: Sauté the Onion In a large, heavy-bottomed skillet or saucepan, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 3-4 minutes. Step 3: Toast the Rice Add the Arborio rice to the skillet and stir to coat it in the butter. Toast the rice for 2-3 minutes until it becomes slightly translucent around the edges. Step 4: Deglaze with Wine (Optional) Pour in the white wine and stir until it is mostly absorbed by the rice. Step 5: Cook the Risotto Begin adding the warm broth, one ladleful at a time, stirring constantly. Allow the liquid to be absorbed before adding more. After about 15 minutes, stir in the saffron infusion. Continue adding broth and stirring until the rice is tender but still slightly firm to the bite (al dente). This process should take about 18-20 minutes total. Step 6: Finish the Risotto Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese. Season with salt and pepper to taste. Step 7: Serve and Garnish Spoon the risotto into serving bowls. Garnish with additional Parmesan cheese or fresh parsley, if desired. Serve immediately and enjoy! Tips for Success Use Warm Broth: Adding warm broth helps maintain an even cooking temperature, ensuring the rice cooks evenly. Stir Constantly: Stirring releases the starch from the rice, creating the creamy texture risotto is known for. Quality Ingredients: Use high-quality saffron and Parmesan cheese for the best flavor. Customize: Add cooked shrimp, mushrooms, or peas for a twist on the classic recipe. Why This Recipe is Perfect for Celiac and Gluten-Sensitive Individuals 1. Naturally Gluten-Free Risotto alla Milanese is inherently gluten-free, making it a safe and satisfying option for those with celiac disease or gluten sensitivity. 2. Rich and Comforting The creamy texture and luxurious flavor of this dish make it a comforting meal that feels indulgent without compromising dietary needs. 3. Versatile and Elegant This risotto is perfect for both casual dinners and special occasions, showcasing the elegance of Italian cuisine. Conclusion Gluten-Free Risotto alla Milanese is a celebration of Italian culinary artistry, offering a dish that is as beautiful as it is delicious. With its golden hue, creamy texture, and rich flavor, it’s a testament to the power of simple, high-quality ingredients. For those with celiac disease or gluten sensitivity, this recipe provides a safe and satisfying way to enjoy a classic Italian favorite. By embracing gluten-free cooking, we can continue to explore and savor the world’s culinary traditions without compromise. This Risotto alla Milanese is a reminder that gluten-free meals can be both nourishing and luxurious, bringing joy to every bite. Buon appetito!

Celiac.com 04/18/2025 - The Margherita pizza is a timeless Italian classic, celebrated for its simplicity and vibrant flavors. Originating in Naples in 1889, this pizza was created to honor Queen Margherita of Savoy. Its colors—red tomatoes, white mozzarella, and green basil—represent the Italian flag, making it a symbol of national pride. Traditionally made with wheat-based dough, the Margherita pizza has been reimagined for those with celiac disease or gluten sensitivity. This gluten-free version uses a crispy almond flour crust, ensuring everyone can enjoy this iconic dish without compromise. This recipe stays true to the essence of the Margherita pizza while offering a safe and delicious alternative for gluten-free diets. With a homemade crust, fresh toppings, and a touch of Italian flair, this pizza is perfect for family dinners, gatherings, or a cozy night in. Gluten-Free Margherita Pizza Recipe Ingredients For the Crust: Almond Flour: 2 cups (fine, blanched almond flour for the best texture). Tapioca Flour: ¼ cup (to add elasticity). Baking Powder: 1 teaspoon. Salt: ½ teaspoon. Eggs: 2 large eggs (to bind the dough). Olive Oil: 2 tablespoons (for moisture and flavor). Water: 1-2 tablespoons (as needed to adjust dough consistency). For the Toppings: Tomato Sauce: ½ cup (use a simple marinara or homemade sauce). Fresh Mozzarella: 8 ounces, sliced (or shredded mozzarella for convenience). Fresh Basil Leaves: ½ cup, torn or whole. Extra Virgin Olive Oil: 1 tablespoon (for drizzling). Salt and Pepper: To taste. Instructions Step 1: Prepare the Gluten-Free Crust Preheat your oven to 400°F (200°C) and line a pizza pan or baking sheet with parchment paper. In a large mixing bowl, combine the almond flour, tapioca flour, baking powder, and salt. Add the eggs and olive oil to the dry ingredients. Mix until a dough forms. If the dough is too dry, add water, one tablespoon at a time, until it comes together. Place the dough on the prepared pan and use your hands or a rolling pin to shape it into a 12-inch circle or rectangle, about 1/4-inch thick. For a crispier crust, make it slightly thinner. Prick the dough with a fork to prevent air bubbles and pre-bake for 10 minutes. Step 2: Add the Toppings Remove the pre-baked crust from the oven and spread the tomato sauce evenly over the surface. Arrange the fresh mozzarella slices on top of the sauce. Sprinkle with salt and pepper to taste. Step 3: Bake the Pizza Return the pizza to the oven and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Remove the pizza from the oven and let it cool for 2-3 minutes. Step 4: Garnish and Serve Scatter fresh basil leaves over the hot pizza. Drizzle with extra virgin olive oil for added flavor. Slice and serve immediately while warm. Tips for Success Crust Variations: If you prefer a different flour blend, you can substitute the almond flour with a gluten-free all-purpose flour mix. Just ensure it contains xanthan gum or another binding agent. Sauce Options: For a richer flavor, use a homemade tomato sauce with garlic, oregano, and a pinch of red pepper flakes. Cheese Choices: While fresh mozzarella is traditional, you can experiment with other cheeses like burrata or dairy-free alternatives for a vegan version. Crispy Crust: For an extra crispy crust, bake the pizza directly on a preheated pizza stone or baking steel. Why This Recipe is Perfect for Celiac and Gluten-Sensitive Individuals 1. Safe and Delicious This gluten-free Margherita pizza uses almond flour, a naturally gluten-free ingredient, to create a crust that’s both flavorful and safe for those with celiac disease or gluten sensitivity. 2. Nutrient-Rich Almond flour adds protein and healthy fats to the crust, making this pizza more nutritious than traditional versions. 3. Customizable The recipe is highly adaptable, allowing you to add your favorite toppings or adjust the sauce and cheese to suit your preferences. Conclusion This Gluten-Free Margherita Pizza is a celebration of Italian tradition, reimagined for modern dietary needs. With its crispy almond flour crust, fresh mozzarella, and aromatic basil, it captures the essence of the original while offering a safe and satisfying option for gluten-free eaters. Whether you’re hosting a pizza night or simply craving a taste of Italy, this recipe proves that gluten-free cooking can be both easy and delicious. By embracing gluten-free alternatives, we can enjoy the foods we love without compromise. This Margherita pizza is a testament to the creativity and adaptability of gluten-free cuisine, bringing people together one slice at a time. Buon appetito!

Celiac.com 04/16/2025 - For those with celiac disease or gluten sensitivity, enjoying Italian cuisine can often feel like a challenge due to the prevalence of wheat-based pasta and other gluten-containing ingredients. However, gluten-free pasta has revolutionized the way people with dietary restrictions can savor classic Italian dishes. One such dish is Gluten-Free Pasta Primavera, a vibrant and flavorful meal that combines fresh seasonal vegetables with gluten-free pasta. This article explores how to make this delicious dish, its nutritional benefits, and what it means for individuals avoiding gluten. What is Pasta Primavera? Pasta Primavera is a classic Italian-American dish that celebrates the freshness of spring and summer vegetables. The name "Primavera" means "spring" in Italian, and the dish typically features a medley of colorful vegetables tossed with pasta and a light sauce. Traditionally, it’s made with wheat-based pasta, but by using gluten-free pasta, this dish becomes accessible to those with celiac disease or gluten sensitivity. Why Gluten-Free Pasta Primavera is Perfect for Celiac and Gluten-Sensitive Individuals 1. Safe and Delicious Alternative Gluten-free pasta, made from ingredients like rice, corn, quinoa, or legumes, provides a safe and tasty alternative to traditional wheat pasta. It allows individuals with celiac disease or gluten sensitivity to enjoy a beloved Italian dish without worrying about adverse health effects. 2. Nutrient-Rich Ingredients Pasta Primavera is packed with fresh vegetables, which are naturally gluten-free and rich in vitamins, minerals, and antioxidants. This makes the dish not only safe but also highly nutritious. 3. Customizable and Versatile The recipe is highly adaptable, allowing you to use whatever seasonal vegetables you have on hand. This flexibility ensures that the dish can be enjoyed year-round and tailored to individual tastes. Gluten-Free Pasta Primavera Recipe: Ingredients Gluten-Free Pasta: 12 ounces (choose from rice, corn, quinoa, or chickpea pasta). Seasonal Vegetables: 2 cups (zucchini, bell peppers, cherry tomatoes, broccoli, asparagus, or spinach). Olive Oil: 3 tablespoons. Garlic: 3 cloves, minced. Fresh Herbs: ¼ cup (basil, parsley, or oregano). Parmesan Cheese: ½ cup, grated (ensure it’s gluten-free). Salt and Pepper: To taste. Optional: Red pepper flakes for a spicy kick. Instructions Step 1: Cook the Gluten-Free Pasta Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook according to the package instructions. Be careful not to overcook, as gluten-free pasta can become mushy. Drain the pasta and set aside, reserving a small amount of pasta water to help with the sauce. Step 2: Prepare the Vegetables Wash and chop the vegetables into bite-sized pieces. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the vegetables to the skillet and cook until tender-crisp, about 5-7 minutes. Season with salt and pepper. Step 3: Combine Pasta and Vegetables Add the cooked pasta to the skillet with the vegetables. Drizzle with the remaining olive oil and toss to combine. If the mixture seems dry, add a splash of the reserved pasta water. Stir in the fresh herbs and optional red pepper flakes. Step 4: Serve and Garnish Divide the pasta into serving bowls. Top with grated Parmesan cheese and additional fresh herbs for garnish. Serve immediately and enjoy! Nutritional Benefits of Gluten-Free Pasta Primavera 1. Rich in Vitamins and Minerals The variety of vegetables in this dish provides essential nutrients like vitamin C, vitamin A, potassium, and folate. These nutrients support immune function, eye health, and overall well-being. 2. High in Fiber Gluten-free pasta made from whole grains or legumes, combined with fiber-rich vegetables, promotes healthy digestion and helps maintain stable blood sugar levels. 3. Low in Saturated Fat The light olive oil-based sauce keeps the dish low in saturated fat, making it a heart-healthy option. 4. Gluten-Free and Safe By using certified gluten-free ingredients, this dish eliminates the risk of gluten exposure, making it safe for individuals with celiac disease or gluten sensitivity. Tips for Avoiding Cross-Contamination 1. Use Certified Gluten-Free Ingredients Ensure that all ingredients, including pasta, Parmesan cheese, and any packaged items, are certified gluten-free. 2. Clean Cooking Surfaces and Utensils Thoroughly clean all cooking surfaces, pots, and utensils to avoid cross-contamination with gluten-containing foods. 3. Check Labels Carefully Some sauces, seasonings, or pre-packaged vegetables may contain hidden gluten. Always read labels to confirm they are safe. Conclusion Gluten-Free Pasta Primavera is a celebration of fresh ingredients, bold flavors, and the joy of Italian cooking. For individuals with celiac disease or gluten sensitivity, this dish offers a safe and delicious way to enjoy a classic favorite. By using gluten-free pasta and seasonal vegetables, you can create a meal that is not only nutritious but also inclusive and satisfying. Whether you’re cooking for yourself or sharing with loved ones, Gluten-Free Pasta Primavera is a reminder that a gluten-free lifestyle doesn’t mean sacrificing flavor or tradition. With a little creativity and attention to detail, you can enjoy the best of Italian cuisine while staying true to your dietary needs. Buon appetito!

Celiac.com 03/16/2019 - It's spring, and that means it's time for leafy greens! Kale is on the menu in this rich, hearty and delicious Italian-style bean soup that's a perfect way to get more fiber into your diet. I use Hurst HamBeens 15 bean soup mix, but you can conceivably make this without it. Regarding the spice packet, a note in the FAQ section of the Hurst website says: "All of our seasonings are completely gluten-free. All of our dry beans are naturally gluten free as well. We do occasionally package barley in our facility." Ingredients: 2 cups (1/2 bag) Hurst HamBeens 15 Bean Soup (spice packet is gluten-free) 2 cups chicken stock 1 cup water 1 can stewed tomatoes, with juice (14.5 ounce) 1 tablespoon bacon grease or olive oil 1 medium onion, chopped 3 cloves garlic, minced 1/2 teaspoon garlic powder 1/2 teaspoon cumin powder 1/2 teaspoon onion powder 1/2 teaspoon turmeric 1 bay leaf 2-3 cups fresh kale, loosely chopped Ham hock 2 cups gluten-free macaroni, prepared al dente Instructions: Soak beans overnight in water. Prepare macaroni al dente, according to instructions. Drain, add a bit of olive oil to the pasta and stir to prevent sticking, and set aside. In a large stock pot, sauté onions in bacon grease until clear. Add garlic and sauté until fragrant. Add spice packet and other spices and stir. Add chicken stock and water. Add beans and bay leaf. Bring pot to a boil, and then reduce to a simmer a few hours, until beans are tender. Be sure to taste all the bean sizes to be sure they are uniformly cooked through and tender. Add kale in the last 15-20 minutes of cooking. When beans are all tender, serve over gluten-free macaroni, or over rice.

Celiac.com 08/29/2024 - The Caprese Salad, or Insalata Caprese, is a quintessential Italian dish that celebrates the simplicity and freshness of Mediterranean ingredients. Named after the island of Capri, where it originated, this salad embodies the vibrant colors of the Italian flag with its red tomatoes, white mozzarella, and green basil. Traditionally served as an antipasto, or appetizer, Caprese Salad dates back to the early 20th century and has since become a beloved dish worldwide for its delightful balance of flavors. Perfect for summer, this gluten-free recipe highlights the harmony of ripe tomatoes, creamy mozzarella, and fragrant basil, all brought together with a drizzle of extra virgin olive oil. Gluten-Free Italian Caprese Salad Ingredients: 4 large ripe tomatoes 1 lb. fresh mozzarella cheese 1 bunch fresh basil leaves 2 tbsp extra virgin olive oil 1 tbsp balsamic vinegar (optional) Sea salt, to taste Freshly ground black pepper, to taste Instructions: Prepare the Ingredients: Slice the tomatoes and mozzarella cheese into even, 1/4-inch thick slices. Gently wash and pat dry the basil leaves. Assemble the Salad: On a large serving platter, alternate slices of tomato and mozzarella, placing a basil leaf between each. Arrange them in a single layer or a spiral pattern for an elegant presentation. Season and Serve: Drizzle the olive oil over the salad, and if desired, add a splash of balsamic vinegar. Sprinkle with sea salt and freshly ground black pepper to taste. Enjoy: Serve immediately as a light appetizer or side dish, allowing the simple yet vibrant flavors to shine. This Caprese Salad is naturally gluten-free and highlights the classic flavors of Italian cuisine, making it a perfect dish for any occasion.

Celiac.com 06/24/2024 - Celiac disease is a common chronic autoimmune disorder that affects approximately 1 in 70 people worldwide. This condition results in damage to the small intestine when gluten is ingested. Traditionally, European countries use a case-finding approach, where general practitioners look for celiac symptoms, including family history and a history of autoimmune diseases to diagnose celiac disease. Despite this, many cases remain undiagnosed, prompting discussions about the potential benefits of population-wide screening. Italy's Screening Initiative In September, the Italian Parliament approved a national screening program for celiac disease in children aged 1-17 years. This decision followed a trial led by Professor Carlo Catassi of Marche Polytechnic University, which screened children aged 5-11 years in six Italian cities. The study found a prevalence of 1.65%, meaning nearly 1 in every 60 children had celiac disease, a rate higher than expected. Importantly, only 40% of these children were diagnosed before the trial, indicating that 60% of cases remain undiagnosed without mass screening. The Debate on Screening for Celiac Disease The idea of screening for celiac disease has been debated for nearly 30 years. In 1996, Catassi carried out the first large-scale celiac screening study in Italy, finding that for each diagnosed case, there were about seven undiagnosed cases. David Sanders, a professor of gastroenterology, noted similar situations in the UK during the 1990s. Increased awareness among doctors has improved diagnostic rates, but at least two-thirds of celiac cases remain undiagnosed, posing risks for complications like infertility, anemia, and osteoporosis. Some argue that individuals with minimal symptoms may not need to be aware of their condition, but Catassi believes early diagnosis is crucial to prevent serious health issues over time. Arguments for and Against Population-Wide Screening One major argument opposing population-wide screening is the potential for false positives. However, a 2021 study by Catassi showed that anti-tissue transglutaminase immunoglobulin A tests are highly reliable, with a sensitivity in children of 93% and specificity of 98% at diagnosing celiac disease. In this study, there were no false positives, although 2%-3% of people with celiac disease could have false negatives due to IgA deficiency. Genetic markers can help identify individuals at risk who may initially test negative. Another concern is that healthy individuals diagnosed through screening might undergo unnecessary dietary restrictions. However, evidence suggests that untreated celiac disease can lead to long-term health issues, and population-based screening in Norway showed that most undiagnosed individuals improved their quality of life on a gluten-free diet. Building the Evidence In 2017, the US Preventive Services Task Force looked at the evidence and found it insufficient to assess the benefits and harms of screening for celiac disease. Wanda Nicholson, the current chair of the task force, emphasized the need for more studies comparing outcomes of screened versus unscreened individuals and the impact of gluten-free diets among those who test positive. The Italian screening program will hopefully provide valuable insights into such questions. Catassi has argued that the overall benefits of early diagnosis will outweigh any drawbacks of screening, though he acknowledged the need to evaluate the program's results over time. Despite concerns about participation and cost-effectiveness, Sanders welcomed Italy's initiative as it could inform future policies globally. Conclusion Italy's decision to implement nationwide screening for celiac disease in children is a significant step towards understanding and managing this autoimmune disorder. The findings from this program could highlight the true prevalence of celiac disease and the benefits of early diagnosis. For those with celiac disease, especially undiagnosed cases, this screening could prevent serious health complications and improve quality of life. While further research is needed to validate the effectiveness and practicality of such screenings, Italy's program could pave the way for similar initiatives worldwide, offering hope to many affected by this chronic condition. Read more: medscape.com

Celiac.com 09/07/2023 - Like stuffed peppers, stuffed zucchini is a tasty, easy-to-make dish. This recipe for stuffed zucchini is a wonderful marriage of sausage filling, tomato sauce, and cheese. It's a great way to get more vegetables into the diet, and it's delicious. Serve with toasted gluten-free garlic bread and a salad for a satisfying summer meal. Ingredients: 3 medium zucchini 1 pound Italian style pork sausage 1 cup dry gluten-free bread crumbs or gluten-free panko ½ cup grated Parmesan cheese 1½ tablespoons Italian seasoning 1 clove garlic, minced 1 (32 ounce) jar spaghetti sauce ½ cup shredded mozzarella cheese Directions: Heat the oven to 350 degrees F (175 degrees C). Trim stems from zucchini and slice lengthwise. Scoop out seeds and place them in a large bowl. Add sausage, bread crumbs, Parmesan cheese, and garlic. Add salt, pepper and Italian seasoning, and mix to combine. Stuff sausage mixture into the squash, and arrange in a 9x13-inch baking pan. Pour spaghetti sauce over the top and cover with aluminum foil. Bake in 350 F oven until sausage is browned and cooked through, about 45 minutes. Remove foil and sprinkle with mozzarella cheese; continue to cook until cheese is melted and bubbling, about 15 minutes. Serve hot with gluten-free garlic bread and salad.

Celiac.com 08/26/2023 - Italian Caprese salad is a timeless and iconic dish that captures the essence of Mediterranean flavors in a harmonious symphony of colors, textures, and tastes. Hailing from the sun-kissed shores of Italy, this simple yet elegant salad showcases the beauty of minimalism by combining just a handful of fresh and naturally gluten-free ingredients that come together to create an unforgettable culinary experience. What truly elevates the Caprese salad beyond its simplicity is the quality of its components. Opting for locally grown, vine-ripened tomatoes and opting for the highest quality mozzarella—whether it's classic buffalo mozzarella or fresh, creamy burrata—makes all the difference. A drizzle of extra-virgin olive oil imparts a touch of grassy complexity, while a sprinkle of flaky sea salt and a dash of freshly ground black pepper tie everything together, enhancing each individual flavor note without overpowering the ensemble. Ingredients: 3 large heirloom tomatoes, sliced to about ½ inch 1 (16 ounce) package fresh mozzarella cheese, sliced a bit thinner than the tomato ½ cup fresh basil leaves 3 tablespoons extra virgin olive oil Salt and ground black pepper to taste Directions: Arrange tomatoes, mozzarella, and basil leaves on a serving plate, alternating between them. Drizzle with olive oil, then sprinkle with salt and pepper. Italian Caprese salad isn't just a dish; it's a celebration of seasonal produce and the Italian way of savoring life's simplest pleasures. With every bite, you're transported to the rustic countryside and the sun-drenched coastal villages of Italy, where the beauty of nature's bounty takes center stage, and the symphony of flavors dances on your palate, leaving an indelible memory of a perfect summer day. Grab a glass of your favorite chilled white or rosé wine, and enjoy the flavors of summer!

Celiac.com 05/10/2023 - Panzanella is an Italian dish that is basically an herb and mixed green salad with toasted bread mixed in. But, don't be fooled by its seemingly simple ingredients—panzanella bursts with a symphony of flavors that will awaken your taste buds and leave a lasting impression on your guests. Each bite offers a refreshing medley of textures, combining the crispness of the greens, the crunchiness of the bread, and the juiciness of ripe tomatoes. As you savor the exquisite balance of tangy balsamic vinegar, fragrant basil, and aromatic garlic, you'll find yourself transported to a sun-soaked Italian garden, where every ingredient sings in harmony. Ingredients: ½ small loaf gluten-free bread, preferably stale sourdough (but about 12 ounces of any good, toasted bread will do) 4 tablespoons olive oil, divided 2 tablespoons white wine vinegar 2 teaspoons Dijon mustard Kosher salt and pepper 2 scallions, white and light green parts finely chopped, dark green parts thinly sliced (diced red onions can also be used) 2 Persian cucumbers, smashed, halved lengthwise and then sliced 1 cup of dice ripe tomatoes ½ cups fresh or frozen peas (thawed if frozen) 2 cups mixed fresh herbs (such as parsley, basil, mint, dill) 5 ounces mixed greens Directions: Heat oven to 400°F. Cut crusts off gluten-free bread and tear bread into large pieces. On rimmed baking sheet, toss bread with 1 tablespoon oil and roast until golden brown, about 10 minutes. Meanwhile, in a large bowl, whisk together vinegar, mustard, remaining 3 tablespoons oil and ½ teaspoon each salt and pepper; stir in chopped scallions. Add cucumber and tomatoes and toss to coat, then toss with toasted bread. Add peas, herbs and greens and toss gently to combine. Add the toasted bread to the top of the salad, or top each bowl individually. Note: It's also okay to simply make the salad and serve the toasted bread on the side, with butter if you like.

Celiac.com 01/31/2023 - Lemon chicken piccata is a delicious, easy to prepare dish that will make you look like a cooking pro, and maybe even win you some fans. This delicious marriage of lemon, butter, capers deliver a tangy, alluring sauce. Serve it with herb-roasted potatoes or steamed rice for a home run meal. Gluten-Free Lemon Chicken Piccata Ingredients: 3 large skinless, boneless chicken breast halves - cut into 1/2-inch medallions salt and pepper to taste ½ cup gluten-free flour or potato or tapioca starch 2 tablespoons vegetable oil, or as needed 1 clove garlic, minced 1 cup chicken broth ½ lemon, thinly sliced ¼ cup fresh lemon juice 3 tablespoons butter 2 tablespoons Italian (flat-leaf) parsley, minced (Optional) 2 tablespoons capers, drained and rinsed Directions: Heat oven to 200 degrees F. Place a serving platter into the oven to warm. Heat the vegetable oil in a skillet. Season the chicken breast pieces with salt and pepper and dredge them in gluten-free flour or potato or tapioca starch. Shake off excess. Pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with the chicken, drain most of the oil from the skillet, leaving a bit in the pan. Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about ⅔ cup, 5 to 8 minutes. Add the lemon juice and capers (Optional); simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside. Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.

Celiac.com 01/28/2023 - Focaccia is the “in” bread these days! It is a cross between pizza and Italian flatbread and is served in many Italian restaurants, along with a plate of extra-virgin olive oil for dipping. Sometimes, the server adds a dash of balsamic vinegar and a sprinkle of dried Italian herbs for a real taste treat. You can recreate this wonderful bread at home with this easy recipe, using my new versatile sorghum flour blend. Sorghum is a nutritious flour that works beautifully in our gluten-free foods. Focaccia is undoubtedly one of my most popular recipes and I know it will become a favorite at your house, too. Carol Fenster’s Gluten-Free Sorghum Flour Blend Use this versatile flour blend for the recipes in Gluten-Free 101: Easy, Basic Dishes without Wheat. You can make your own corn flour (not cornstarch) by grinding cornmeal in a small coffee grinder until it is the consistency of flour. If you prefer almond flour, you’ll find it at Bob’s Red mill (www.bobsredmill.com) or grind blanched almond silvers in the coffee grinder until it reaches a flour-like texture. You can purchase bean flour (either plain garbanzo or a garbanzo/fava blend) at your local health food store. Note: If you use almond flour, you must refrigerate the flour blend. *Makes 4.5 cups 1 1⁄2 cups sorghum flour 1 1⁄2 cups potato starch or cornstarch 1 cup tapioca flour 1⁄2 cup corn flour or almond flour or bean flour or chestnut flour Carol Fenster’s Focaccia Bread Bread Ingredients: 1 1⁄2 tsp. dry yeast 1 1⁄2 cups Flour Blend (pg. 15) 1 1⁄2 tsp. xanthan gum 1 tsp. unflavored gelatin 1 tsp. dried rosemary 1⁄2 tsp. onion powder 3⁄4 tsp. salt 3⁄4 cup warm water (110°) 1 tsp. sugar 2 large eggs 2 Tbsp. olive oil 1⁄2 tsp. cider vinegar Topping 1 Tbsp. olive oil 1 1⁄4 tsp. Italian seasoning 1⁄4 tsp. kosher or coarse sea salt 1) Combine all bread ingredients in mixing bowl. Beat dough with mixer (regular beaters, not dough hooks) for 2 minutes. Dough will be soft and sticky. 2) Transfer dough to greased 11 x 7-inch nonstick pan. Cover with aluminum foil tent and let rise in warm place (75-80º) for 30-40 minutes or until desired height. 3) Preheat oven to 400 º. Sprinkle dough with topping ingredients. Bake 15-20 minutes or until top is golden brown and crisp when tapped with your fingernail. (A sprinkle of Parmesan cheese is optional.) Serves 10. Additional Focaccia Toppings Try these variations for an even more flavorful Focaccia: Herb Focaccia: Combine 1⁄2 tsp. each dried rosemary, sage, and thyme, 1⁄4 tsp. black pepper, and 2 Tbsp. Parmesan cheese. Sprinkle over bread before baking. Sun-Dried Tomato & Olive Focaccia: Sauté 1⁄4 cup minced sun-dried tomatoes, 1⁄4 cup sliced black olives, and 1⁄4 cup chopped onion in 1 tsp. oil. Sprinkle over bread before baking. Pesto Focaccia: Purée in food processor just until smooth, leaving bit of texture: 1 cup fresh basil leaves, 1 garlic clove, 1⁄2 cup pine nuts. With motor running, slowly add 1⁄4 cup olive oil through feed tube. Add 1⁄4 cup Parmesan cheese and dash of black pepper. Spread over bread before baking. Recipes Reprinted from the new Gluten-Free 101: Easy, Basic Dishes without Wheat, 2003 by Carol Fenster, Ph.D. with permission from Savory Palate Press.

Celiac.com 01/27/2023 - If you're looking for a culinary way into the heart of your Valentine, this baked mushroom risotto is sure to do the trick. This delicious risotto starts and ends like any other risotto. However, to simplify the process, this recipe skips the middle steps that involve stirring and slowly adding ingredients, and stirring. Instead just going to pop it in the oven. This makes the process much easier, and delivers a risotto that is as flavorful and delicious as the traditional method. Your valentine will never know your secret. And you'll have extra time to celebrate. Fool-Proof Baked Valentine Mushroom Risotto Ingredients: 3 tablespoons butter 3 cups diced mushrooms salt to taste ½ yellow onion, diced ground black pepper to taste 1 pinch cayenne pepper 1 cup Carnaroli rice (or arborio rice) 2 cups chicken broth, divided ½ cup heavy whipping cream ½ cup chicken broth 2 tablespoons heavy whipping cream ½ cup finely grated Parmigiano-Reggiano cheese 2 tablespoons chopped fresh chives Directions: Heat oven to 400 degrees F (200 degrees C). Melt butter in large, oven-proof skillet over medium-high heat. Add mushrooms; season with salt, and cook and stir mushrooms until brown. They will begin browning after the moisture evaporates. Reduce heat to medium and stir in onion. Sprinkle with black pepper and cayenne pepper. Cook and stir until onions are translucent and soft. Pour rice into skillet and stir until each rice grain is coated with butter. Season with salt. Pour 1 cup chicken broth into the rice mixture. Raise heat to medium-high and cook, stirring rice until liquid is completely absorbed by the rice. Pour another cup chicken stock into the rice and stir until mixture comes to a simmer. Bake in heated oven until grains are almost tender, but still slightly firm, about 15 minutes. Transfer skillet to stovetop. Season with more salt, if necessary. Combine the remaining ½ cup chicken broth and cream; pour into the skillet. Cook on medium heat, stirring constantly until rice is tender, 1 or 2 minutes. Remove skillet from heat. Drizzle 2 tablespoons cream over rice. Add the grated Parmigiano-Reggiano and chives; stir. Serve immediately. Note: Carnaroli rice is a type of short-grain Italian rice sometimes used in risotto dishes. While arborio rice is the best known type of rice used in risotto, especially in the U.S., many cooks prefer carnaroli rice, which, like arborio, has more starch than other types of rice. Carnaroli is prized for its extra creamy finish.

Celiac.com 07/30/2022 - Pasta Alfredo is one of those classic dishes that comes together quickly and simply to deliver great taste. For this recipe, I like to use a quality gluten-free pasta, like Tinkyada, Bentilia, Barilla, Le Veneziane Fettuce, or Schar. Ingredients: 18 ounces cooked gluten-free fettuccine 2½ cups heavy cream ½ cup fresh lemon juice 12 tablespoons unsalted butter 2 cups grated Parmesan 2 teaspoons grated lemon zest Pinch freshly grated nutmeg Salt and freshly ground white pepper 1 teaspoon chopped parsley, as desired Directions: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining ½ cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute. Serve warm, topped with parsley, as desired.

06/25/2022 - Looking for a cheap, easy steak recipe to feed a crowd? This Italian-style grilled flank steak is just the ticket. Grilled over charcoal or gas, then sliced and splashed with olive oil, lemon, and rosemary, this recipe is as delicious as it is economical. It goes great as a main course, or as a side to your favorite pasta dishes. Ingredients 1 (1 ½-pound) flank steak, trimmed of excess fat ½ cup chopped fresh rosemary 6 cloves garlic ⅓ cup olive oil ¼ cup lemon juice 1 teaspoon coarsely ground black pepper ½ teaspoon red pepper flakes ½ teaspoon salt ⅓ cup extra virgin olive oil 3 tablespoons lemon juice 2 teaspoons lemon zest 1 teaspoon minced fresh rosemary ⅛ teaspoon red pepper flakes 1 pinch salt 1 sprig fresh rosemary Directions Combine ½ cup chopped fresh rosemary, garlic, ⅓ cup olive oil, ¼ cup lemon juice, black pepper, ½ teaspoon red pepper flakes, and ½ teaspoon salt in a blender or food processor. Blend until smooth and set marinade aside. Pierce the steak with a fork 20 to 30 times. Place in a shallow baking dish. Pour marinade over steak and flip to coat both sides. Cover and refrigerate for 4 to 8 hours. Combine ⅓ cup olive oil, 3 tablespoons lemon juice, lemon zest, 1 teaspoon minced rosemary, ⅛ teaspoon red pepper flakes, and a pinch of salt in a jar. Cover and shake the dressing to combine. Shake again before using. Heat an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from marinade; scrape off any chunks of marinade. Discard used marinade. Season steak with salt and black pepper. Place steak on the preheated grill and cook until browned on the outside and red on the inside, about 6 to 8 minutes per side. Place 2 tablespoons of the olive oil-lemon juice dressing in a small bowl. Use rosemary sprig to baste the steak while it cooks. An instant-read thermometer inserted into the center of a steak should read 125-130F for rare. Remove steak to a platter and allow to rest about 6 minutes before slicing. Cut in half lengthwise, then into ¼-inch-thick slices at an angle against the grain. Drizzle with additional dressing. Serve hot on a bed of your favorite greens. Want some steak sauce with that? Here' a list of great gluten-free steak sauces.

Celiac.com 10/31/2019 - Craving chicken Parmesan, but don't wan't to go through the hassle of prep and cooking the traditional way? Then this gluten-free chicken Parmesan casserole is just the ticket. Easy to make, and impressively tasty, this casserole will get plenty of smiles. Ingredients: 2 skinless chicken breasts, cooked, shredded 2½ cups marinara sauce 4 cups favorite gluten-free pasta, cooked 1 cup frozen spinach, thawed 1 cup Parmesan cheese, shredded ½ cup Mozzarella cheese shredded ⅓ cup gluten-free breadcrumbs or gluten-free panko ½ teaspoon dried Italian seasoning ½ teaspoon oregano ½ teaspoon dried basil Directions: Heat oven to 350° F In a large bowl combine sliced chicken, slightly under-cooked pasta, spinach, marinara sauce and 2/3 cup Parmesan cheese. Mix well to combine. Spread the pasta in a 8x8 casserole dish. Spread breadcrumbs over pasta. Sprinkle remaining cheese on top. Cover casserole dish with foil. Bake for 30 minutes. Remove foil, top with Mozzarella cheese, and bake uncovered for another 10 minutes for cheese to brown and casserole is bubbly.

Celiac.com 12/12/2020 - Italia—the land of superb food. When you think of Italian food, chances are that the first thing that comes to mind is pasta. Do you know that rice and corn pasta can be every bit as luscious as wheat pasta when cooked properly? (The secret is not to overcook it.) So indulge in the scents and tastes of Italy’s best known delicacy. Rice is a popular ingredient in Italy, especially risotto. Risotto is made with medium-grain Arborio, Vialone or Carnaroli rice. Cooked, the rounded grains are firm and creamy due to their high starch content. To make risotto, cook the rice briefly in butter or olive oil until evenly coated and the rice starts to turn translucent, then add broth, one ladle at a time. One popular dish is Risotto a la Milanese, made with chicken or beef stock and saffron; it is traditionally served with osso buco (a stew made from veal bones). Cannelloni beans (white kidney beans), or fagiole, taste a lot like Great Northern beans and are the pride of the Tuscany region. The beans are boiled, then sautéed in olive oil with sage and tomatoes. Italian cooking is impossible without herbs, preferably fresh herbs. Basil is a staple and is used in salads, on meats, and definitely in tomato sauce. The best way to prolong the life of fresh herbs is to wash them, wrap them in a paper towel to soak up excess moisture, then store them in a plastic bag in the refrigerator. Other “musts” for Italian foods are fresh parsley, oregano, rosemary, sage and thyme...and then there is glorious garlic! The purple carciofi (artichoke), has little resemblance to the artichokes we find in the produce sections of American grocery stores. In Italy, artichokes are cooked in every conceivable way, including braising, stuffing, stewing, frying, broiling and grilling. If you have never cleaned an artichoke, the first time may be a bit daunting. First, fill a large bowl ¾ full with water and add the juice of one fresh lemon. With a sharp knife, trim off all but one inch of the stem. Break off and discard the older, tough, outside leaves. Cut off the top 1/3 of the artichoke and discard. The easiest way to remove the choke is to cut the artichoke in half and scrape out the fuzzy center and prickly leaves, rinse, then place in lemon water until ready to use. Roast these delicacies in tomato sauce, or prepare au gratin, or pan-fry—but do make them and enjoy their succulent taste. Filling or stuffing vegetables is an accomplished art for Italians. Some fillings are as simple as removing the center of a vegetable, chopping the centers and mixing them with herbs and spices and some cheese, placing the filling back in the shells then baking. But more frequently the vegetable is stuffed with a meat, pasta or rice filling. Add a side salad and a slice of gluten-free bread and you have a complete meal. Stuffed peppers are a regular stand-by, as are stuffed onions, eggplant, and zucchini. The large yellow zucchini flowers are often stuffed with ricotta or shredded potatoes that have been sautéed in a spicy tomato sauce. Italy invented the antipasti (or ‘antipasto’ as we call it). The purpose of this array of sampler foods is to stimulate your senses before your meal, wake up your appetite. A typical antipasti platter in Italy includes an endless choice of vegetables (roasted, grilled, marinated and fried), cold meats (usually prosciutto and salami), olives and wedges of aged Parmesan, mozzarella or goat cheese, along with platters of seafood salad, and perhaps steamed muscles and clams. Italy also lays claim to fame for cornmeal polenta. Polenta can be creamy, served soft with a scoop of sauce, or firm and served as a side dish to grilled or roasted meats, or stirred into soups and stews to thicken and add flavor. Whatever way you choose to eat polenta, the basic principles of preparation remain the same: Bring 4 ½ cups of water to a boil in a medium saucepan. Add 1 tablespoon salt and reduce the heat to medium low. As soon as the water begins to simmer, start pouring in 1 cup cornmeal in a thin stream, very slowly while stirring constantly with a wooden spoon to prevent lumps. Once all the cornmeal has been added, keep the water at a simmer and stir frequently. It should take about 20 minutes to fully cook the polenta. When fully cooked, the polenta should pull away from the sides of the pot easily. Once your polenta is cooked, you can serve it soft or firm, baked, fried or grilled. You can top it with butter or marinara sauce, or add cheese, browned crumbled sausage or shredded veggies to the cornmeal mixture. But what is Italian food without pasta? The gluten-free pastas need a bit more watching while the pot is boiling to prevent them from falling apart, but with the right sauce... magnifiquo! While marinara sauce may be the first sauce to come to mind, aglio olio (garlic oil sauce) is also an Italian favorite. All kinds of things are folded into the pasta or spooned on top: pesto sauce, sausage and peppers, shrimp and tomatoes, ham and beans, or sun dried tomatoes and olives. Using a spoon as a loading zone for the pasta strands is and American, not Italian, tradition. In Italy, they just swirl the strands onto their forks which often results in a larger yield than the mouth can accommodate. So what is the perfect method for gathering the pasta in a dish? Gather only three or four strands on your fork before twirling. Formal entertaining in Italy is done by serving multiple courses of small amounts of food. Prior to the first course being served, the antipasti (appetizer) platter is presented for consumption. This is followed by a first course of either soup or pasta. The second course is an entrée of either meat or fish with a side of vegetables. The final course at an Italian table is the salad, which seems both to refresh the diner after a heavy meal as well as cleanse the palate before the dessert course. The dessert course is usually served in two stages. Stage number one consists of ice cold fresh fruit often served with nuts. Then comes the final offering of something sweet like tiramisu, biscotti or an ice. Espresso coffee is served throughout the meal and dessert. Nutty Biscotti by Connie Sarros This recipe is from the new book I co-authored with Danna Korn: “Gluten-free Cooking for Dummies” (a sequel to Danna’s “Living Gluten-free for Dummies” book). Biscotti are perfect to keep on hand. They will hold several days in a plastic self-seal bag or in a covered plastic container. After the second baking, these ‘sticks’ will harden a bit, so be sure not to over bake them. If you want to live life on the wild side, soak some dried cranberries in Kaluha, and then fold them into the batter. *My flour mixture already contains xanthan gum. If you are using a different flour mixture, add 1 ½ teaspoons xanthan gum to the dry ingredients. Ingredients: ¾ cup blanched slivered almonds 3 tablespoons butter, softened 2/3 cup sugar 2 eggs 1 teaspoon vanilla ¼ teaspoon almond flavoring 1 ½ cups gluten-free flour mixture* 1 ½ teaspoon baking powder 1 teaspoon baking soda 1 teaspoon gluten-free instant coffee granules 1/8 teaspoon salt ½ teaspoon cinnamon ½ cup gluten-free miniature semisweet chocolate chips 4 ounces semisweet chocolate 1 teaspoon corn oil Directions: Preheat oven to 350F degrees. In a small skillet, sauté almonds in 1 tablespoon butter until golden, stirring frequently. Remove from heat and let cool. Line a baking sheet with wax paper (or parchment paper). Set aside. In a medium mixing bowl, whip together 2 tablespoons butter, sugar, and eggs on high speed until mixture is thick and fluffy (about 5 minutes). Add vanilla and almond flavorings. In a small bowl, whisk together flour mixture, baking powder, baking soda, coffee granules, salt, and cinnamon. Add flour mixture to egg mixture, beating just until thoroughly combined. Fold in chocolate chips and almonds. Transfer dough to wax paper (or parchment) lined baking pan. With damp hands, form dough into a log about 14 inches long and 2 inches high (Dough will be somewhat sticky to work with but don’t add more flour or your biscotti will turn out dry). Bake for 25 minutes or until just beginning to brown on the outside and firm to the touch. Remove from oven and let cool for 10 minutes. Gently slice log into ½-inch slices. Stand slices upright on a cookie sheet. Bake for 20 minutes until firm (but NOT rock hard) and golden. Remove from oven and cool. Cut semisweet chocolate into small pieces and place in a medium skillet with the oil. Heat very slowly, stirring often, until chocolate has melted. (If heat is too high, chocolate will burn.) Remove pan from heat and dip bottoms of biscotti in chocolate to coat. Set each piece on its side on a piece of wax paper to dry. Yield: 18 slices.

Celiac.com 05/22/2020 - If you're looking for a hearty, savory dish that will help you weather the Covid lockdown with a smiling face and happy tummy, then look no further. This delicious Italian stew comes to us from Chef John over at the Food Wishes blog. This tasty stew marries cannellini beans, sausage onions, kale, and parmesan cheese, and brings it all together with a splash of white wine. Hearty, easy-to-make, and great as leftovers, this stew will have you singing the praises of Italy. Ingredients: 1½ cups dry cannellini beans 4 Italian sausage links with garlic and fennel (6 ounces each) 6 cups water, or to taste 1 cup chopped yellow onion ⅓ cup dry white wine 1 teaspoon freshly ground black pepper ¼ teaspoon red pepper flakes 1 bay leaf 1 teaspoon salt, plus more to taste 4 cups chopped kale 1 tablespoon extra-virgin olive oil, or to taste (optional) 6 tablespoons grated Parmegiano-Reggiano cheese, or to taste (optional) 6 pinches red pepper flakes (optional) Directions: Soak beans in cold water, 8 hours to overnight. Drain beans and set aside. Slice the sausage lengthwise, and remove the casing. Transfer sausage meat into a dry soup pot over medium-high heat. Brown sausage, while breaking it up into small pieces with a wooden spoon, 5 to 7 minutes. Cook and stir until juices start to caramelize and stick to the bottom of the pan, creating a fond, 3 to 5 minutes. Add onion and stir to coat in the rendered sausage fat. Cook until onion starts to turn translucent, about 5 minutes. Add white wine to deglaze the pot. Add black pepper, red pepper flakes, bay leaf, and water. Add drained beans, increase to high heat, and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 30 minutes. Add salt and continue to simmer until beans are tender, about 30 more minutes. Taste beans to make sure they are perfectly cooked. Smash about ¼ of the beans with a potato masher to give the stew a creamy texture if desired. Stir in chopped kale, increase heat to medium, and cook until tender, 10 to 15 minutes. Taste and adjust salt. Ladle hot soup into bowls, drizzle with olive oil, and sprinkle with Parmigiano-Reggiano cheese and a pinch of red pepper flakes.