I found some great new recipes, just make sure that you use gluten-free ingredients. I have add this in bold print. I always caution everyone to please read the ingredients especially if the recipe is not from a gluten-free site but can be adapted to a gluten-free recipe. Here is a new recipe I found, I love polenta and this was perfect. Below the Casserole dish are more gluten-free recipes. Enjoy!
Mexican Polenta Casserole
Recipe from the blog Kath Eats Real Food
- Frozen peppers (3 cups)
- Frozen corn (1 cup)
- Diced tomatoes (1 can, drained)
- Cooked navy beans (1 cup – you could use any kind of beans you like, canned or cooked from scratch)
- Taco seasoning (a year-old packet – about a tbsp!) I make sure mine are GF 🙂
- Cumin, red pepper flakes, dried oregano and garlic powder – all to taste (about 1/2 tsp each?) I make sure mine are GF 🙂
- Polenta (2 servings, prepared)
- 4 oz shredded Mexican cheese
Heat peppers, corn, tomatoes and beans with seasonings until hot. While veggies are cooking, boil water for polenta, add 1/2 a cup polenta and let thicken and cook for 5 minutes. Pour veggie + bean mixture into a casserole dish. Top with polenta. If you have a shallow, wide casserole dish like I did, you will have to spread it out very thin. Top with cheese. Bake at 350* for 15-20 minutes. Bottom layers will be loose, so take care when serving!
Total recipe is about 1225 kcal, 35 grams fiber and 54 grams protein – portion as you like! Makes about 3-4 servings, depending on your appetite.
Lemon Blueberry Coffee Cake From: Carefreeglutenfree
- 1 c. fresh blueberries
- 3 Tbsp. brown sugar
- 3 Tbsp. butter, melted
- 1/2 c. sour cream
- 1 egg
- 1 tsp. vanilla extract
- 1 lemon
- 1 c. Gluten Free all-purpose flour
- 1/3 c. sugar
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. xanthan gum
- 1/8 tsp. salt
1. In a bowl, combine blueberries and brown sugar; set aside.
2. Preheat oven to 350 degrees. Grease and flour an 8-inch round baking pan.
3. In a large bowl, whisk together melted butter, sour cream, egg, and vanilla. Add the zest and juice of one lemon. Add dry ingredients and stir until well combined.
4. Spoon half of the batter into the baking pan. Top with the blueberry mixture. Spoon the remaining batter over the blueberries.
5. Bake for 20-30 minutes. Serve warm.
Chocolate Eclair Cake: Carefreeglutenfree
- 1 (8 oz.) box Gluten Free graham crackers
- 1 large instant vanilla pudding
- 2 1/2 c. milk
- Pinch of salt
- 1 (8 oz.) Cool Whip
- 1 (16 oz.) container Gluten Free chocolate frosting
1. Mix pudding and salt with milk and let stand for 15 minutes.
2. Fold in Cool Whip.
3. Line a square pan with whole graham crackers. Cover with pudding. Layer twice, ending with crackers on top.
4. Melt chocolate frosting in the microwave (about 30 seconds). Pour melted chocolate frosting over the top.
5. Refrigerate until set (at least one hour). Serve.
Vegetarian Enchilada Casserole: Carefreeglutenfree
- 19 oz. can enchilada sauce
- 4 oz. can green chiles
- 12 oz. can corn
- 12 oz. can black beans
- 1/2 c. sour cream
- 1 egg
- 1/2 tsp. ground cumin
- 1/4 tsp. garlic powder
- 2 c. shredded Mexican cheese
- corn tortillas
1. Preheat oven to 350 degrees.
2. In a large bowl, mix together the garlic powder, cumin, sour cream and egg. Add the corn, black beans, green chiles, and 1 cup of cheese.
3. Pour about 3/4 cup of the enchilada sauce on the bottom of a 9×13 baking dish. Cover with 4-5 corn tortillas.
4. Spread half of the sour cream mixture on top of the tortillas and top with another ½ cup of sauce followed by 5 more tortillas.
5. Spread the remaining mixture on top of the tortillas, top with the remaining 5 tortillas, sauce and cheese.
6. Bake for 30 minutes uncovered. Serve.