Category: Gluten Free

Crockpot Margarita Chicken

(I haven’t tried this yet, nor do I usually cook chicken from frozen)

  • –4-5 frozen boneless skinless chicken thighs
  • –1/4 cup dijon mustard
  • –1/4 cup honey
  • –1 T gluten free soy sauce
  • –2 minced garlic cloves
  • –3 T margarita mix

The Directions.

–mix your sauce ingredients in a mixing bowl

–plop the frozen chicken in the bottom of your crockpot

–cover with the sauce

–cook on low for 7-9 hours or on high for 4-5. If your chicken is fresh, check it after 3 hours on high or 6 hours on low.

The Verdict.

This was delicious! The kids enjoyed it a lot, Adam and I each had seconds, and we didn’t have any leftovers.

We served the chicken with some rice pilaf from Trader Joe’s.

I think what I liked the most about this dish is that I wouldn’t have come up with this flavor combination on my own—but it so totally works and tastes amazing.

https://www.ayearofslowcooking.com/2008/04/margarita-chicken-crockpot-recipe.html

Crockpot Cream Cheese Chicken

Make sure your ingredients are gluten-free if you need it that way. . .

1 can cream-of-something soup

–1/2 cup chicken broth

–raw chicken pieces (2-3 pounds )

–packet of Italian salad dressing mix

–2 cloves minced garlic

–8 ounce block of cream cheese (to add later)
OR EVEN EASIER: ( I haven’t tried this one yet)

Put 2 tablespoons salted butter in a large skillet. 

Brown 16 ounces sliced mushrooms for a VERY LONG time on medium heat. (longer than you think — a good 20 minutes or so, you want them to shrink in half and get nice and brown. 

Add a few twists of ground pepper. Then add to crockpot — juice from pan and all.

Cook on low for 6 hours, or until the chicken is cooked through and begins to shred. 

Shred the chicken with two large forks (or leave whole), and mix in the block of cream cheese. 

Switch the crock to high and cook for another 30 minutes, or until the cream cheese is fully melted.

Serve over rice, pasta, etc.

From:

https://www.ayearofslowcooking.com/2008/05/crockpot-cream-cheese-chicken-recipe.html

Crockpot Chicken and Cheese

4 to 6 chicken breast halves, or equivalent bird pieces (I use boneless thighs)

12 pieces cooked and crumbled bacon

1/4 cup teriyaki sauce

1/2 cup prepared Ranch salad dressing

1 cup shredded cheddar cheese

Use a 4-quart slow cooker, or double everything. Crockpots work the best when they are 2/3 to 3/4 of the way full.

In a small bowl, combine the teriyaki sauce and the ranch dressing.

Pour sauce over the top of the chicken. Add the shredded cheese and the crumbled bacon to the crock, getting between the chicken pieces, if you can.

Cover and cook on low for 6-8 hours, or on high for 3-4. The cooking time will depend on how thick your chicken pieces are.

From: A year of slow cooking Chicken and Cheese

Air Fryer Spring Rolls

Rice Paper Wrappers
Veggies of choice – I used Carrots, Celery, Cabbage, and Spring Onions (green only if doing low-Fodmap) – wing it on amounts
dashes of miran and Umami powder – to taste

I chopped all the veggies on my mini chopper
Add to skillet coated with sesame oil
sprinkle with miran and Umami Powder
Cook on high a few minutes

Prepare rice wrapper (put in water)
Roll about 1/4 cup of veggies inside
I used parchment with holes on bottom of air fryer
spray with oil
Cook at 375 for about 10 minutes, flipping halfway through


Mango Chicken Curry

INGREDIENTS

  • 1 tablespoon coconut oil
  • 1 medium onion, chopped
  • 4 cloves garlic, smashed with the side of your knife
  • 4 tablespoons ginger, chopped
  • 2 tablespoons curry powder
  • 1 teaspoon each: salt and pepper (I think I left it out the first time and liked it better)
  • 3 ripe mangos, peeled, chopped, and divided (or 3 cups frozen and thawed mango)
  • 14 ounce can coconut milk
  • 1 lb boneless chicken thighs, chopped (can sub chicken breasts)
  • Minced cilantro, to serve
https://www.theendlessmeal.com/wprm_print/mango-chicken-curry-recipe

INSTRUCTIONS 

  • Heat the coconut oil in a large frying pan over medium heat. Add the onion, garlic, and ginger and saute for 3 minutes, or until the onion is translucent.1 tablespoon coconut oil,1 medium onion,4 cloves garlic,4 tablespoons ginger
  • Transfer the onions to your blender then add the curry powder, salt, pepper, 1 cup of the ripe mangoes, and the coconut milk to the blender and blend on high until smooth.2 tablespoons curry powder,1 teaspoon each: salt and pepper,14 ounce can coconut milk,3 ripe mangos
  • Return the sauce to the frying pan then add the chicken and ½ cup of water and stir. Cover the pan and cook for 15 minutes, stirring a few times. Lower the heat if the sauce begins to stick to the bottom of the pan.1 lb boneless chicken thighs
  • When the chicken pieces are fully cooked, add the remaining mango to the pan and serve.Minced cilantro

Gluten Free Blueberry Muffins


  • ▢¾ cup milk For dairy-free use unsweetened almond milk.
  • ▢2 teaspoons white vinegar or lemon juice
  • ▢⅓ cup butter, softened For dairy-free use Smart Balance.
  • ▢1 cup granulated sugar
  • ▢2 large eggs For egg-free use Bob’s Red Mill gluten-free egg replacer.
  • ▢1 teaspoon pure vanilla extract
  • ▢¼ teaspoon pure almond extract
  • ▢1 ¾ cups gluten-free flour all-purpose flour with xanthan gum I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
  • ▢2 teaspoons gluten-free baking powder
  • ▢½ teaspoon baking soda
  • ▢½ teaspoon salt
  • ▢2 teaspoons gluten-free flour all-purpose flour with xanthan gum
  • ▢2 cups blueberries Fresh or frozen blueberries. If using frozen, do not defrost the frozen blueberries.
  • ▢2 tablespoons turbinado or raw sugar
  • Preheat the oven to 375°F.
  • Line a muffin tin with cupcake liners or spray with gluten-free cooking spray.
  • In a large measuring cup, add the white vinegar (or lemon juice) to the milk and stir to combine. Let stand for 5 minutes in the refrigerator to stay cold. (homemade buttermilk)
  • In a large mixing bowl, cream the softened butter and sugar together with a mixer until fluffy.
  • Add in the eggs, pure vanilla extract, and pure almond exract and mix until combined and smooth.
  • Add in the gluten-free flour, baking powder, baking soda, salt and mix together until fully combined and smooth.
  • Pour in the homemade buttermilk (milk and vinegar mixture) into the batter and mix until smooth. The batter will be thick. Do not over mix.
  • Sprinkle the 2 teaspoons of the gluten-free flour over the blueberries in a medium-sized bowl. Carefully stir the blueberries to coat them with the gluten-free flour.
  • Gently fold the floured blueberries into the muffin batter.
  • Using a greased ice cream scoop or measuring cup, scoop the batter into baking cups lined/cooking sprayed muffin tin.
  • Sprinkle the tops of the muffins with the turbinado sugar (raw sugar).
  • Bake on the middle rack for 25-30 minutes or until the tops are golden brown and a tester inserted into the center comes out clean. Please watch your oven because all ovens are different.
  • Allow the muffins to cool in the muffin pan for 3-5 minutes then move to a cooling rack. Enjoy!
  • Store the completely cooled muffins in an airtight container.

German Potato Salad

  • 2 pounds red potatoes diced
  • 1 pound bacon diced
  • 1 red onion diced
  • 1/4 cup white vinegar
  • 1/4 cup olive oil
  • 2 tablespoons sugar
  • 1 tablespoon dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup chopped fresh parsley

INSTRUCTIONS

  • Bring a large pot of water to a boil. Add in diced potatoes and boil until tender, about 10 to 12 minutes. Drain potatoes and place in a large mixing bowl.
  • Meanwhile, add bacon to a cold large skillet. Heat over medium heat and cook bacon until crisp, about 8 to 10 minutes. Remove bacon from grease and set aside, leaving grease in pan.
  • Add red onion to grease and cook 5 minutes until onions are soft. Whisk in vinegar, olive oil, sugar, mustard, salt, and pepper until heated through, 1 to 2 minutes.
Old Fashioned German Potato Salad

GF Blueberry Muffins

  • 2 cups Bob’s Red Mill 1-to1 Baking Flour* (9 3/4 ounces / 275 grams)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened (4 ounces/ 113 grams)
  • 3/4 cup granulated sugar (6 ounces/ 170 grams)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (4 ounces / 150 grams)
  • 2 cups blueberries
  • 1/4 cup granulated sugar optional, for topping

Instructions

  1. Preheat oven to 350 degrees F. Lightly grease 15 muffins cups or line them with paper liners.
  2. Whisk together the flour blend with the baking powder and salt in a small bowl. Set aside.
  3. In a large bowl, combine butter and granulated sugar. Beat on medium-low speed until thick. With the beater still running, add the eggs. Beat until combined.
  4. Add the dry ingredients and mix on low speed. Mix until thick. Stop the mixer and add the milk and vanilla extract. Mix until a thick batter forms. 
  5. Gently fold in the blueberries with a rubber spatula.(If you are using frozen or cold blueberries, the batter will get VERY thick. This is totally normal.)
  6. Spoon batter into prepared muffin pans. Fill each cavity about 2/3 full. Top each muffin with about 1 teaspoon of granulated sugar. (The sugar topping is optional.)
  7. Bake until a cake tester inserted into the center of one of the muffins comes out clean, about 25 minutes.
  8. Allow muffins to cool in the pan for five minutes and then transfer to a wire rack to cool completely.
Gluten-Free Blueberry Muffins

GF Sourdough Discard Naan in Air Fryer

INGREDIENTS

  • 2 cups gf all purpose flour
  • 1/4 cup plain natural yogurt ( I use kefir instead)
  • 1/2 cup milk
  • 1 tsp baking powder
  • 1 cup sourdough discard

INSTRUCTIONS

  1. Mix together the yogurt, milk, and sourdough discard.
  2. Slowly add the flour and baking powder into the liquid mixture. I needed more gf flour. Add salt as well.
  3. Transfer the dough to a clean surface. Knead it for a few minutes.
  4. Divide the dough into eight balls. Spend a few minutes tucking the edges down to the base of each ball.
  5. Flatten each ball using a rolling pin. (I flattened each between parchment in tortilla press).
  6. Place dough and parchment into air fryer at 400 and let it cook a few minutes.
  7. Remove dough from parchment (parchment can burn, be careful) and continue to air fry until cooked through.
  8. Repeat with the remaining balls.

Gluten free breadsticks

  • 1 cup plus 2 tbsp self rising flour – can use gluten-free
  • 1 cup non fat plain Greek Yogurt
  • cooking spray
  • Lowry’s Garlic Salt* (or a mix of butter, garlic, and herbs)

Instructions

  • Preheat oven to 375 degrees F.
  • In a medium bowl use a sturdy spoon or your dough hook to combine 1 cup of self rising flour and the greek yogurt until the dough begins to pull away from the sides. Sprinkle in extra flour if needed.
  • Dust a piece of parchment paper with self rising flour and gently press the dough into a rectangle shape, about 10 inches long by 5 inches wide. Use a sharp knife to cut at least 8 breadsticks. Spray the tops with cooking spray and sprinkle with the garlic salt to your desired taste.
  • Bake for 17 to 19 minutes, or until tops are lightly golden brown. Let cool slightly before enjoying!
Notes

To make self rising flour combine 1 cup all purpose flour with 1 and 1/2 tsp baking powder and 1/2 tsp salt.If you don’t have Lowry’s Garlic Salt, simply combine 1/2 tsp garlic powder, 1/4 tsp salt and 1/4 tsp dried parsley and use as desired.

2 Ingredient Dough Garlic Breadsticks