Tag Archive for gluten-free

Gluten-Free, Worry-Free Easter Brunch Recipe

Originally posted on Vancity Buzz.

Easter is this weekend, and if you are having some family or a few friends over for brunch, I have the recipe for you! This recipe will make everyone happy–whether they are gluten-free or not.

I first had this recipe years ago–I think the idea of an “overnight casserole” is not a very new one. But I recently got introduced to Rudi’s Gluten-Free Bread, and I’ve been loving having their cinnamon-raisin bread as toast for breakfast with peanut butter.

The thing about their bread is that it tastes like bread. So everyone, gluten-free or not, can enjoy this dish, and there’s no “you can’t eat that, but you can eat this” kind of business going on at your dinner table.

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I love this recipe–it comes out of the oven all golden and fluffy–almost like a soufflè, but without all the work. You make this the night before, and then leave it in the fridge overnight and bake it off the next morning. It’s really easy to prepare, but it’ll make you look like a rock star when you pull it out of the oven.

Variations for this recipe abound; I added shrimp to mine, but you could add ham, bacon, or even tri-coloured peppers if you wanted to keep it vegetarian.

Gluten-Free, Worry-Free Easter Brunch

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Ingredients

  • 12 slices of gluten-free bread (I used Rudi’s Gluten-Free multigrain)
  • 3 tbsp melted butter
  • 6 eggs
  • 3 c. milk
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 1/3 c. cheese of your choice, grated
  • 2 c. diced, cooked shrimp, ham, or bacon (optional–check the label to make sure they are gluten-free)
  • 1-2 tbsp fresh chopped chives or parsley (optional)

Method

1. Trim the crusts off of the bread and slice into cubes. Toss the cubes with the melted butter in a bowl.

2. In a separate bowl, beat the eggs, and then add the milk, and beat well again. Add the salt and pepper, and herbs if you are using, and beat one last time, until everything is nicely incorporated.

3. In a 9″ x 13″ pan, place a layer of breadcrumbs. Top with a layer of meat, then top with a layer of cheese. Continue to build layers until you run out, saving some cheese for the top.

4. Pour the egg mixture evenly over the breadcrumbs. You may need to squish down the breadcrumbs into the egg mixture to allow them to start absorbing the egg custard. Cover, and store in the refrigerator overnight.

5. In the morning, bake in a 350 degree oven for about 30-45 minutes, until the casserole is golden brown on top, and is cooked in the middle. Cut into slices and serve warm with a tossed green salad.

Easy Gluten-Free Chocolate Cake

Gluten-free baking is the most challenging part of being gluten-free. It’s the gluten in flour that makes baked goods delicious–and it holds things together, helps them to rise, and creates that chewy texture in bread.

You can’t just take a regular recipe and swap out the flour cup-for-cup with say, rice flour. Your final result will be dry and chaulky. So, to create a gluten-free flour, you need a complex mix of gluten-free flours, including rice flour, brown rice flour, buckwheat, corn flour, sourgum, quinoa flour, arrowroot, cornstarch, potato starch, tapioca and many, many more.

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Except for this recipe.

I got it from Chef Craig Sherer, who is the Sous Chef at Italian Kitchen. He made this at The Wellness Show in February as part of a cooking demo, but I’m just getting around to sharing it with you now.

This is a dead simple recipe, and it involves quinoa. Not quinoa flour, but actual quinoa.

There are two ways to make quinoa. The first is similar to how you make rice: you put a certain proportion of quinoa to a certain proportion of water in your pan, and cook it down until all the water is absorbed. The second way of cooking quinoa is like pasta. You put too much water in the pan, and cook the quinoa in it, and then drain the quinoa in a sieve. You’ll want to use the latter method for this recipe, making sure the quinoa is well cooked and soft. Oh–this recipe also requires a good blender.

You can make this as a cake in a regular cake pan, or as cupcakes, as I’ve done here. Easter is coming, and I thought it might be fun to make some Easter-themed birdsnest cupcakes.

Easy Gluten-Free Chocolate Cake

Ingredients:

  • 2 c cooked quinoa
  • 1 c agave syrup
  • 1/2 c buttermilk
  • 1/2 c oil (you could use canola, coconut, or flax)
  • 3 eggs
  • 1 tbsp vanilla
  • 1 1/2 tsp  baking powder
  • ½ tsp baking soda
  • 1c good quality cocoa powder

Method:

  1. Cook the quinoa well in boiling water, then drain well. Add the quinoa to the bowl of your blender and blitz well.
  2. Add the rest of the ingredients and blitz thoroughly until all combined and smooth.
  3. Spoon into lined cupcake pans, or into a parchment-lined cake pan. Bake at 350 degrees for about 30 minutes, or until a toothpick inserted into the centre comes out holding just a few crumbs.
  4. Ice or decorate as you wish. Here, I’ve made a buttercream icing and decorated the cupcakes with little candy Easter eggs.

If you don’t want to make your own, find a list of the gluten-free bakeries in Vancouver here.

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