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Celiac.com 03/26/2015 - A good eggplant Parmesan is a delight to the eye, to the nose, and to the palate. It is also powerful weapon in any dinner arsenal. This easy recipe delivers a tasty, delicious version that will replace pangs of hunger with smiles of joy. Ingredients: 8-10 slices of eggplant, about ½-inch thick ¾ cup of potato flour, rice flour, cornstarch, or general purpose gluten-free flour ¾ cup crushed Rice Chex or gluten-free breadcrumbs ½ cup grated Romano cheese 1 teaspoon salt 1 teaspoon black pepper ½ teaspoon cayenne pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika 1 teaspoon dried oregano 1 teaspoon dried thyme 1 large egg, lightly beaten 2 cups your favorite easy tomato sauce--canned. jarred, whatever might be in the freezer, etc. ⅓ cup olive oil 4-6 ounces mozzarella cheese, preferably fresh, cut 8-10 1/4-inch-thick slices Salt and freshly ground pepper to taste Fresh basil leaves, for garnish Directions: Combine breadcrumbs and grated Parmesan in a shallow bowl. Combine spices in a bowl and mix. Heat the broiler. On the stovetop, put the tomato sauce into a medium saucepan, and warm on a rear burner. On another burner, heat ½-inch of oil in large cast iron skillet over medium heat. Don't let oil get smoky. If oils smokes, pull it off the burner and let it cool until smoking stops. Season both sides of the cutlets with the spice mix of salt, pepper, garlic powder, onion powder, thyme, oregano, paprika, and cayenne. Dredge eggplant in gluten-free flour, then dip cutlets in the beaten egg, then dredge in breadcrumb and cheese mixture, turning to coat both sides. Place cutlets on a plate. Place cutlets in skillet a few at a time, and cook a two or three minutes on each side, until golden. Pull eggplant from skillet and drain briefly on a paper towel. Then use a spatula, transfer browned cutlets to a 10x15 inch baking pan. Top off oil in the skillet. Cook the remaining cutlets, drain and place in baking pan. Top each cutlet with a slice of mozzarella. Now, here's where I do things differently than most traditional preparation methods. Instead of lining the pan with the tomato sauce, I broil the eggplant alone--about 4 inches from heat source until cheese is melted and lightly browned in spots, 4 to 5 minutes. I serve them immediately with warm tomato sauce on the side, and top with grated parmesan or Romano, as desired. This delivers a crunchier eggplant cutlet, and allows guests to add sauce as desired. Garnish with basil leaves. You can also put the warm sauce on the plate and top with the broiled cutlas. Or you can do it the traditional way, by putting the sauce in the pan, then putting the cutlets and cheese in and broiling. However you do it, I'm sure you'll make friend with this gluten-free version of eggplant Parmesan. For chicken or veal Parmesan, try this recipe.

Celiac.com 11/12/2013 - If you say you're making a really good gluten-free Veal Parmesan or Chicken Parmesan for lunch or dinner, and if you say I am invited, then we are very likely going to be friends, for my heart holds a deep and abiding love those two dishes. Here's a quick, easy and elegant version. I like to make it with veal, but chicken is also delicious. Ingredients: 6 thin veal cutlets, about 2 1/2 ounces each OR 3 boneless, skinless chicken breasts, halved horizontally ¾ cup of potato flour, rice flour, cornstarch, or general purpose gluten-free flour ¾ cup crushed Rice Chex or gluten-free breadcrumbs ½ cup grated Romano cheese 1 teaspoon salt 1 teaspoon black pepper ½ teaspoon cayenne pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika 1 teaspoon dried oregano 1 teaspoon dried thyme 1 large egg, lightly beaten 2 cups your favorite easy tomato sauce--canned. jarred, whatever might be in the freezer, etc. ⅓ cup olive oil 4 ounces mozzarella cheese, preferably fresh, cut 6 1/4-inch-thick slices Salt and freshly ground pepper to taste Directions: Combine breadcrumbs and grated Parmesan in a shallow bowl. Combine spices in a bowl and mix. Heat your oven's broiler. On the stove, warm the tomato sauce on a rear burner. On another burner, heat ½-inch of oil in large cast iron skillet over medium heat. Don't let oil get smoky. Season both sides of the cutlets with the spice mix of salt, pepper, garlic powder, onion powder, thyme, oregano, paprika, and cayenne. Dredge cutlets in gluten-free flour of choice. Then dip cutlets in the beaten egg, then dredge in breadcrumb and cheese mixture, turning to coat both sides. Place 3 cutlets on a plate. Place 3 cutlets in skillet; cook until golden, 1 to 2 minutes on each side. Using a spatula, transfer browned cutlets to a 10x15 inch baking pan. Top off oil in the skillet. Cook the remaining cutlets. Place remaining cutlets in baking pan. Top each cutlet with a slice of mozzarella. Now, here's where I do things differently than most traditional preparation methods. Instead of lining the pan with the tomato sauce, I broil the fried cutlets alone--about 4 inches from heat source until cheese is melted and lightly browned in spots, 4 to 5 minutes. I serve them immediately with warm tomato sauce on the side. This makes for a crunchier cutlet and the ability to add sauce at will. You can also put the warm sauce on the plate and top with the broiled cutlas. Or you can do it the traditional way, by putting the sauce in the pan, then putting the cutlets and cheese in and broiling. However you do it, I'm sure you'll make friend with this gluten-free version of veal and chicken Parmesan.

Who doesn't love hash browns? Nobody I know doesn't love hash browns. Crispy, crunchy, tasty, delicious hash browns are the star of many a breakfast plate. But, how to make crispy hash browns at home? How to do it quickly, without all kinds of professional equipment, like a potato ricer? This simple, easy recipe relies on a bit of parmesan cheese to deliver delicious, hash browns that are crispy outside and tender inside. They are sure to draw smiles from your hungry eaters. Ingredients: 3 Tablespoons vegetable oil 1 lb Russet baking potatoes, peeled, rinsed, and grated Salt and pepper ½ cup or so of Parmesan cheese, finely grated Directions: Shred the potatoes and put them in a bowl. Fill the bowl with water, dump the contents of the bowl into a strainer. Rinse until the water runs clear. Once potatoes are strained, allow water to run off. Use a paper towel to lightly dry potatoes. Toss potatoes in a bowl and coat the potatoes with Parmesan cheese. Heat the oil in the pan to the point of shimmering, but not smoking, add the grated potatoes, spreading them out along the bottom of the pan. The potatoes should not be too thick in any one place, no more than a half inch thick. Sprinkle some salt and pepper on the potatoes. After a few minutes, lift up one edge of the potatoes and see how done they are. If they have fried to a golden brown they are ready to flip. Use a large spatula to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip. Flip only once! Continue to cook until they are golden brown on the bottom. Salt and pepper to taste. Remove from heat and serve.

This recipe comes to us from Nickey Winter. Ingredients: 1 cup parmesan cheese ½ teaspoon garlic powder 2 eggs, beaten lightly Olive oil Directions: Mix cheese and garlic powder together. Dip your meat into the beaten eggs and then in to the cheese mixture 2 times. Sauté in olive oil until meat is done. Because the cheese is salty no other salt is needed. Leftovers can be cut up and used in salad.

It's so hard having intolerance to gluten, and dairy especially whenit comes to Italian food. I haven't had eggplant Parmesan since goinggluten-free, but I finally found a gluten-free, dairy freeeggplant Parmesan I can actually eat! The following recipe isgluten-free, dairy-free, egg-free, meat-free, and sugar-free, with theoption for nut-free. However, it is not soy-free as I don't tend to have problems with soy, especially if it is organic, non-GMO, and gluten-free, tofu which is hard to find but very worth it. Vegan Eggplant Parmesan (Gluten-Free) Serves: 4 hungry people Ingredients: 1 large eggplant, sliced 1/4 inch thick 2 pieces of gluten-free bread, toasted and made into breadcrumbs 2-3 tablespoons soy Parmesan (or ground almonds) fresh basil leaves, chopped or torn (optional) olive oil Tomato Sauce: 1 medium onion, chopped 3 cloves garlic, minced or pressed 1 16-ounce can diced tomatoes 1 teaspoon oregano ½ teaspoon basil ½ cup vegetable broth 2 tablespoons tomato paste salt and pepper to taste Vegan Cheeze Sauce: ½ cup extra-firm silken gluten-free tofu ½ cup unsweetened soy milk ½ cup vegetable broth 2 tablespoons cashew butter or tahini 1 teaspoons onion powder 1 ½ tablespoons nutritional yeast 2 teaspoon arrowroot or cornstarch ½ teaspoon sea salt, or to taste Pinch white pepper Directions: Salt the eggplant slices and put them in a colander to drain. Prepare the tomato sauce by sauteing the onion in a non-stick saucepan until it becomes translucent (you may use a little water if you like). Add the garlic and sauté for one more minute. Add the remaining tomato sauce ingredients, and cook for 15-20 minutes. Prepare the cheese sauce: Place all ingredients in a blender and blend until completely smooth. Blend again right before using to make sure that the ingredients haven’t separated. Rinse the eggplant slices and pat them dry with paper towels. Spray or grease a baking sheet lightly with olive oil and place the slices on it (you may have to do this in two batches). Spray the tops lightly with olive oil and place under the broiler. Watch carefully, and remove when the slices start to brown, about 3 minutes. Assemble the casserole: Preheat the oven to 350F. Spray or wipe an 8×8-inch Pyrex baking dish with a small amount of olive oil. Place half of the eggplant slices on the bottom of the dish, edges overlapping. Sprinkle with half the breadcrumbs. Spoon half the tomato sauce and pour half the cheese sauce over the breadcrumbs and sprinkle lightly with soy Parmesan. Repeat the process with the remaining ingredients (reserve some bread crumbs for the top, as mentioned above). Bake uncovered for about 20 minutes, until slightly browned on top. Sprinkle with fresh basil just before serving.

Gluten-free snacks are improving exponentially, and I just found the proof after sampling New York Style Risotto Chips in the Parmesan and Roasted Garlic flavor. If you are looking for a healthy, tasty alternative to gluten-free snacks, look no further. Not only are these chips satisfying in that crunchy way chips should be, they are also full of flavor! rel="sponsored"Each Risotto gluten-free chip is packed with real Parmesan cheese that you can taste in every bite. The hint of garlic is not overwhelming and adds a nice accent to the Parmesan flavor. Risotto chips come in a convenient 5 ounce bag, making it easy to grab a bag for a quick snack, or a couple bags to share at any event or gathering. The flavor is fully satisfying alone, but the chips also hold up very well when used for scooping into your favorite sauce or dip. These all natural chips are made with whole grain brown rice flour. Each serving comes packed with 11 grams of whole grains, and zero grams of trans fat, making them a healthier choice for flavorful, gluten-free snacking. For more information on this product, and other risotto chip flavors, please visit their website at: rel="sponsored"www.newyorkstyle.com. Note: Articles that appearin the "Gluten-Free Product Reviews" section of this site are paid advertisements. For more information about this seeour Advertising Page.

This recipe comes to us from Robin Moore (Can also be chicken parmesan, shrimp parmesan, veal, etc...). Note: I do NOT deep fry the eggplant or bread it. The layering gives the same effect without being greasy. The proportions in this are variable and lots of things can make good additions, like sprinkling shrimp in. Amounts will vary on the size of the pan you use, and none are set in stone, especially the type of veggies you use. Additionally, you could slice chicken breasts up and layer them instead of eggplant, and this goes for veal or pork as well. Many people think the eggplant is chicken until I tell them otherwise. Its good hot, excellent cold, addictive, and even if you hate eggplant you will probably love this. 2 cups bread crumbs. Make breadcrumbs, either grate the fresh bread, whirl it in a blender, or toast it in the oven a while and then put it in a blender if you need bread crumbs that dont stick together. In this recipe, either way works, just break up the clumps and spread them out. I prefer Food for Lifes Brown Rice, fruit-sweetened bread for this. Ingredients: One peeled eggplant: I recommend slicing it lengthwise and then slicing the long slices into strips as they are more maneuverable in a pan than round slices 1 cup Sliced Mushrooms, I like the brown Crimini type Red bell peppers - slice into rings Parmesan Cheese Line a deep-dish pan with tinfoil and spray Pam into it. Put down a thin layer of crumbs and parmesan, I dont really measure, just enough to cover the bottom with crumbs and then shake some Parmesan out. Then I put a layer of eggplant, topped with mushroom and red pepper slices, and then another layer of crumbs and Parmesan, and so forth until the pan is filled. End with a layer of crumbs and Parmesan. Then pour sauce over it. Sauce: Either a can of tomato paste and 4 cans of water to thin it, or a couple of cans of diced tomatoes in juice. Either will work, and the amount varies depending on how big a pan you are using. Normally this will cover a 9x12 inch pan that is 3 inches deep. Garlic, about a teaspoon of powdered, or five or six cloves crushed in a garlic press Mixed Italian seasonings - half a teaspoon Dried Porcini Mushrooms broken up into very small pieces. - This is optional, though they add a lot of flavor ½ cup chardonnay 1 teaspoon white balsamic vinegar OR apple cider vinegar with a teaspoon of sugar Sea Salt: ¼ teaspoon OR regular salt Onion: One cup, finely diced Ground fennel seed: about 1/3 teaspoon Fresh rosemary - ½ teaspoon finely chopped Dried basil: one teaspoon Simmer the sauce for a bit to blend things together, and then pour over the eggplant layered in the pan. You might need to use a chopstick or something to poke it a bit and make sure the sauce penetrates down to the bottom (or lift some of the slices with your finger to do this). Shake Parmesan generously all over the top, then spray Pam on foil to cover pan. Crimp it well and make it tent up over and not touch the food if you can. Seal it well and bake for 50 min in a 350F oven. Its a good idea to put it on a rack close to the top of the oven and have a buffer pan on the bottom rack to dissipate the direct heat. Then take off the lid and add a bit more Parmesan and bake for ten more minutes.