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- Valentine's Day Puppy Chow
Whether you call them Muddy Buddies or Puppy Chow, one thing's for sure — you won't be able to stop eating them! With crunchy cereal, creamy peanut butter, and rich chocolate, it's the ultimate snack combination. To make this classic treat even more festive, I've added a fun Valentine's Day twist using pink and red candy melts. It's colorful, delicious, and perfect for sharing with your sweethearts! Ingredients: 6 cups Rice Chex ½ cup Peanut Butter 2 tbsp Butter 1 cup Pink Candy Melts 1 cup Red Candy Melts 1 cup Powdered Sugar 1 cup Pink & Red M&Ms (optional) Split the Chex mix evenly between two bowls. In the microwave, melt ¼ cup peanut butter, 1 tablespoon butter, and pink candy melts in 30-second intervals, stirring until smooth. Repeat the same process with the red candy melts. Pour the pink mixture over one bowl of Chex and the red mixture over the other. Gently stir with a spatula or wooden spoon until the cereal is fully coated. Add ½ cup of powdered sugar to a large Ziploc bag, then toss in the pink Chex mixture until evenly coated. Repeat with the red Chex mix. Spread both colors on a parchment-lined baking sheet and let them set for about 30 minutes. Once hardened, combine the pink and red mixes in a large bowl. For an extra festive touch, toss in a cup of pink and red M&Ms!
- Gluten Free Orange Cranberry Sourdough
January feels like the longest month ever, right? I knew I needed to make a fresh, happy sourdough loaf to make it a little more bearable! Brightland was kind enough to send me some of their olive oil and a jar of their orange blossom honey and as soon as I tried the honey, I knew that it would be perfect for a happy winter sourdough loaf! Enter my Gluten Free Orange Cranberry Sourdough! The combination of orange blossom honey, plus fresh orange zest, cranberries, and white chocolate makes for a wonderful winter sourdough loaf! P.S. Use code LEAHXGLUTENFREE for 10% off of your next Brightland order! Ingredients: 2 cups King Arthur Gluten Free Measure for Measure Flour 1 tsp Salt 2 tsp Orange Zest 1 ½ cups Water, room temperature 2 tbsp Orange Blossom Honey 1 tbsp Olive Oil 3 tbsp Psyllium Husk, whole 1 cup Sourdough Starter White Rice Flour (optional) ½ cup Dried Cranberries ½ cup White Chocolate Chips In a large glass bowl, whisk together the flour, salt, and orange zest. In a separate bowl, combine the water, honey, olive oil, and psyllium husk. Let it sit for a few minutes or until it begins to thicken. Once the psyllium husk mixture has thickened, mix in the sourdough starter. Add your wet ingredients to your dry ingredients and mix with a dough whisk until roughly combined. Cover with plastic wrap or a towel and set aside for 30 minutes. Knead the dough until you can form it into a smooth round bowl. Dust a clean bowl or banneton basket with white rice flour, place the dough seam side up, cover, and let proof on the counter for another 2 hours. Place the loaf in the fridge for 8 to 12 hours for the long proof. Once the long proof is over, it is time to shape your dough and add in the inclusions: Flatten the dough into a rectangle, being careful not to cause any tears or holes. Scatter half of the chocolate chips and half of the craisins on to the flatten dough. Fold the dough into thirds, creating a trifold, and then roll into a ball. Knead gently to close the seams and shape the loaf. Rest for 15-20 minutes and repeat the same steps with the rest of the inclusions. This helps with even distribution. The last step before baking is one more shorter proof. Place the dough seam side up in the bowl/basket and cover with the rest of the towel. Let it proof in the fridge for 2 hours. 30 minutes or so before the final proof is over, preheat your oven to 500F with your dutch oven inside of it. Once the oven has preheated, lay a piece of parchment paper down on the counter and place the dough seam-side down. Score the dough in any design you would like using a bread lame or a knife. Then, carefully place the dough into your dutch oven. Drop your oven temperature to 450F and bake the loaf with the lid on the dutch oven for 45 minutes. Remove the lid and bake uncovered for 20 minutes. When the loaf is done baking, immediately remove from the dutch oven and place on a cooling rack. As tempting as it may be, do not cut into your loaf! You need to let it cool for a few hours before you slice into it, otherwise it will be gummy. For optimal freshness, slice your loaf and store in a bag or container in the freezer.
- Gluten Free Tahini Oatmeal Chocolate Chip Cookies
There’s nothing quite like the aroma of freshly baked cookies filling your kitchen, and these gluten-free tahini oatmeal chocolate chip cookies are here to elevate your baking game. With a nutty richness from tahini, a chewy texture from rolled oats, and melty chocolate chips in every bite, they’re a delightful twist on the classic oatmeal cookie. Perfectly balanced and easy to make, these cookies will quickly become a household favorite. Prep Time: 15 minutes Cook Time: 10 minutes Serves: 12 Ingredients: ¼ cup Butter, melted ¾ cups Dark Brown Sugar ¼ cup Tahini 1 Egg 1 tbsp Vanilla ½ cup Gluten Free Flour 1 tsp Baking Soda ½ tsp Salt ¾ cups Gluten Free Rolled Oats ½ cup Chocolate Chips Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. In a large mixing bowl, combine the melted butter, brown sugar, and tahini. Whisk until smooth and creamy. Add the egg and vanilla extract, mixing until fully incorporated. In a separate bowl, whisk together the gluten-free flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Gently fold in the rolled oats and chocolate chips until evenly distributed. Use a tablespoon or cookie scoop to portion out the dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10 minutes, or until the edges are lightly golden and the centers are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or store in an airtight container for up to 5 days.
- Slow Cooker Beef Chuck Ragu
Have you ever seen the viral “marry me” recipes? Well this is my version – Slow Cooker Beef Chuck Ragu. Indulge in the ultimate comfort food with this rich and savory slow cooker beef chuck ragu, perfect for pairing with your favorite pasta. Tender beef chuck roast is slow-cooked in a fragrant tomato and red wine sauce, creating a meal that's both hearty and elegant. Whether it’s a cozy weeknight dinner or a weekend treat, this recipe is sure to impress! Prep Time: 20 minutes Cook Time: 6 Hours Serves: 8 Ingredients: 2.5 lbs chuck roast, cut into 2-3 inch cubes 2 tbsp olive oil ½ yellow onion, diced 4 cloves garlic, minced 3 tbsp tomato paste 2 sprigs rosemary 2 bay leaves 28 oz crushed tomatoes 1 cup red wine 1 cup beef stock Parmesan rinds Heat 2 tablespoons of olive oil in a cast-iron skillet over medium heat. Add the diced onion and sauté until softened, about 2 minutes. Stir in the minced garlic and cook for another 2 minutes, then mix in the tomato paste and cook for 2 minutes more, allowing the flavors to deepen. While the aromatics cook, cut the chuck roast into 2-3 inch cubes. Season generously with salt and pepper. Increase the skillet heat to medium-high, then sear the beef on all sides until golden brown, about 2-3 minutes per side. Transfer the beef to the slow cooker. Pour the beef stock into the hot skillet, scraping up any browned bits from the bottom. Once deglazed, pour the mixture into the slow cooker over the beef. Add the sautéed aromatics, crushed tomatoes, red wine, rosemary, bay leaves, and Parmesan rinds to the slow cooker. Stir gently to combine. Cover and cook on low for 8 hours or high for 6 hours or until the beef is tender and easily shredded with a fork. Remove and discard the rosemary sprigs, bay leaves, and Parmesan rinds. Shred the beef directly in the sauce, stirring to combine. Adjust seasoning with salt and pepper to taste. Toss the ragu with your favorite pasta, such as pappardelle or rigatoni, and top with freshly grated Parmesan. Enjoy!
- Lemon & Cranberry Curd Tart
My Lemon & Cranberry Curd Tart is a show-stopping dessert perfect for the holidays. With a buttery graham cracker crust, tangy lemon curd, and sweet-tart cranberry curd, it’s a harmonious blend of bright flavors and vibrant colors. Whether you’re hosting a holiday dinner or craving a unique treat, this tart will impress with its bold taste and elegant presentation. But be warned – it is tart (which is how I like it best)! However, add a little bit more sugar to the curd or serve with whipped cream to balance it out! Prep Time: 120 minutes Cook Time 15 minutes Serves: 12 Ingredients: For the Lemon Curd: ½ cup fresh lemon juice ⅔ cup granulated white sugar 6 tbsp unsalted butter, cubed 3 egg yolks ½ tbsp lemon zest For the Cranberry Curd: 8 oz fresh cranberries ¾ cup granulated white sugar ¾ cup water 3 egg yolks 6 tbsp unsalted butter, cubed For the Crust: 1 pack gluten free graham crackers, crushed 6 tbsp butter, melted ½ tsp salt ¼ tsp ground ginger ¼ tsp ground nutmeg Instructions: Preheat your oven to 375°F. In a bowl, combine crushed graham crackers, melted butter, salt, ginger, and nutmeg. Mix until the mixture resembles wet sand. Press the mixture evenly into a tart pan with a removable bottom, ensuring the sides are well-covered. Bake for 15 minutes, then set aside to cool. In a heatproof bowl, whisk together the lemon juice, sugar, egg yolks, and lemon zest. Set the bowl over a pot of simmering water (double boiler method) and whisk constantly until the mixture thickens, about 8–10 minutes. Remove from heat and gradually whisk in the butter until smooth. Strain the curd through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming and leave to chill. In a saucepan, combine cranberries, sugar, and water. Bring to a boil and cook until the cranberries burst, about 5 minutes. Strain the cranberry mixture through a fine-mesh sieve into a heatproof bowl, discarding solids. Whisk in the egg yolks and set the bowl over simmering water. Cook, whisking constantly, until thickened, about 8–10 minutes. Remove from heat and gradually whisk in the butter until smooth. Cover and chill as with the lemon curd. Once the crust is cooled, spread the lemon curd in an even layer over the crust. Gently layer the cranberry curd over the lemon curd, smoothing with a spatula. Chill the tart for at least 2 hours before serving to allow the curds to set. Slice and enjoy this vibrant tart that balances the tanginess of lemon with the sweet-tart punch of cranberries! Garnish with sugared cranberries or a dusting of powdered sugar if desired.
- Roasted Veggie Sheet Pan Breakfast Bowl
Looking for a hearty and delicious way to start your day? My roasted veggie sheet pan breakfast bowls combine sweet potatoes, crispy Brussels sprouts, and savory bacon with perfectly baked eggs for a balanced breakfast. Ready in just 40 minutes, this one-pan dish is ideal for busy mornings or a leisurely brunch, and it's easy to customize with your favorite toppings. Prep Time: 10 minutes Cook Time: 30 minutes Serves: 2 Ingredients 2 tbsp olive oil 1 sweet potato, cubed 1 cup shaved Brussels sprouts ¼ yellow onion, sliced 1 clove garlic, minced 4 slices bacon 4 eggs 1 tbsp chives, chopped ¼ cup feta cheese Salt and pepper to taste Instructions: Preheat your oven to 400°F. Toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a sheet pan and bake for 10 minutes. Remove the sheet pan from the oven and add the Brussels sprouts, onion slices, garlic, and bacon slices. Drizzle with the remaining olive oil and season with additional salt and pepper. Stir gently to combine. Return to the oven and bake for 10 more minutes. Create four small wells in the roasted veggie and bacon mixture. Crack an egg into each well and bake for 7-9 minutes, depending on how you like your yolks. Remove the sheet pan from the oven and sprinkle with chives and feta cheese. Serve immediately, dividing the mixture between two bowls.
- Gluten Free Black Pepper & Whiskey Pumpkin Pie
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links. I only link to products that I truly use or believe will be beneficial to you. Feel free to email me at leahxglutenfree@gmail.com with any questions. This isn't your run of the mill, basic pumpkin pie. It has spice. It has a bite. It has a hint of whiskey. And it's gonna leave you coming back for more! I promise you, you have not had a pumpkin pie quite like my Black Pepper Whiskey Pumpkin Pie! Don’t let the black pepper scare you – it really just acts as an agent to enhance all the other classic pumpkin pie flavors you know and love! Prep Time: 30 minutes Cook Time: 50 minutes Total Time: 80 minutes Serves 10 Ingredients: 1 15oz can Pumpkin Puree 3 Eggs 1 ¼ cup Light Brown Sugar 1 tbsp Cornstarch ½ tsp Salt 1 ½ tsp Ground Cinnamon ¾ tsp Ground Ginger ¼ tsp Ground Nutmeg ¼ tsp Ground Clove ½ tsp Ground Black Pepper 2 shots Cinnamon Whiskey 1 cup Heavy Whipping Cream (can sub for dairy free) ¼ cup Milk (can sub for dairy free) Prepare your pie crust according to the instructions. I used Bob’s Red Mill GF Pie Crust . I recommend chilling your dough for a few hours to make it easier to work with. Preheat your oven to 375F. Roll out your dough and carefully add to your pie dish, crimping the edges with your fingers or a fork. Line your crust with parchment paper and fill with pie weights (or dried beans or dried rice) and bake the crust for 10 minutes. When the 10 minutes is up, remove the parchment paper and weights and pierce the bottom of the crust with a fork to allow steam to escape. Bake for another 7 minutes. While the crust is par-baking, start on your pumpkin filling. Add your pumpkin puree, eggs, and brown sugar and mix until combined. A hand mixer is not needed but it is easier and helps get the batter nice and smooth. Add in the cornstarch, salt, cinnamon, ginger, nutmeg, clove, and black pepper and mix until combined. Then fold in your whiskey, heavy cream, and milk until combined. Pour your pumpkin filling into the crust, being careful to not fill it too high or it will bleed over onto the edges of the crust. Bake for 45-60 minutes, checking every 5 minutes from 40 minutes on to make sure the pie is not cracking. Timing will depend on the depth & width of your pie dish. Pumpkin pie is best served cold, so let chill for at least 4 hours after it has cooled. If you have any pastry dough and pie filling left, you can make mini pies in a muffin pan! Just bake at 375F for 20 minutes.
- Ultimate Gluten Free Chocolate Cake
This recipe is going to be the new go-to for all of your birthday party needs! I made this cake for my husband’s birthday and it was an absolute hit! Even my gluten-eating friends couldn’t get enough! Plus with my chocolate buttercream, that just so happens to be dairy free, is the perfect pairing for this Ultimate Gluten Free Chocolate Cake! Ingredients: 2 cups GF All Purpose Flour ¾ cup Cocoa Powder, unsweetened 2 tsp Baking Powder 1 ½ tsp Baking Soda 1 tsp Salt 1 tbsp Espresso Powder 2 cups Granulated Sugar 1 cup Milk of choice ½ cup Vegetable Oil 2 tsp Vanilla extract 3 Eggs, room temperature 1 cup Water, boiling Preheat your oven to 350F and butter and flour two 9-inch round cake pans. You can use cocoa powder in place of flour as well! In a large bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, espresso powder, and sugar. Add milk, vegetable oil, vanilla, and eggs to the flour mixture and beat together until combined. You can use a stand mixer or a hand mixer. Bring your cup of water to a boil and carefully add into the batter, mixing on a low speed. Divide the batter equally between the prepared cake pans and bake for 30-35 minutes or until a toothpick comes out clean. It is a very moist cake so don’t be alarmed if the toothpick isn’t totally clean – just make sure there is no raw batter. Remove from the oven and cool for 10-15 minutes in the pan and then remove from the pans and cool on a wire rack. Wrap your cakes in saran wrap and then aluminum foil and place in the freezer until you are ready to frost. This will make the frosting process much easier! Frost with my Chocolate Buttercream (dairy free options included) for the Ultimate Chocolate Cake!
- Gluten Free Chocolate Sourdough Bread
Once you have the hang of making your own Gluten Free Sourdough Bread , you can start experimenting with mix-ins! Sourdough lends itself well to sweet or savory mix-ins, and the possibilities are endless! My most asked for sourdough bread customization has been for a chocolate sourdough! My gluten free chocolate sourdough loaf is perfect on it's own but extra tasty made into french toast! Ingredients: 2 cups King Arthur Gluten Free Measure for Measure Flour 1 tsp Salt 1/3 cup Cocoa Powder 1 tbsp Espresso Powder 1 ½ cups Water, room temperature 3 tbsp Psyllium Husk, whole 3 tbsp Brown Sugar 1 tbsp Olive Oil 1 cup Sourdough Starter 1/4 cup Milk 1/2 cup Chocolate Chips 2 tsp White Rice Flour How to make: Prep your sourdough loaf as normal per my sourdough instructions . Sift the Unsweetened Cocoa Powder and Espresso Powder into the flour. Add in the chocolate chips before the final proof. Bake as normal! Want to learn more about making your own gluten free sourdough bread? I have you covered with my guide to making your own Gluten Free Sourdough Starter and I built out my Sourdough Starter Kit on my Amazon Storefront (commissionable) so you have your supplies and grocery list planned out for you!
- Whipped Pumpkin Ricotta Gluten Free Flatbread
Kick off your Friendsgiving feast with my irresistible whipped pumpkin-ricotta gluten free flatbreads topped with crispy prosciutto, creamy Gruyère, and a drizzle of hot honey. This savory-sweet appetizer combines fall flavors like pumpkin, nutmeg, and arugula, creating a perfect bite to share with friends. Easy to prepare and packed with flavor, these flatbreads will quickly become a Friendsgiving favorite! Prep Time: 10 minutes Cook Time: 10 minutes Serves: 6 Ingredients: 3 BFree Foods Pitas ½ cup Ricotta ⅓ cup Pumpkin Puree 1 tbsp Butter, melted ½ tsp Sea Salt ½ tsp Onion Powder ½ tsp Garlic Powder ¼ tsp Nutmeg 4 Slices Prosciutto ½ cup Gruyere, shredded 2 tbsp Hot Honey ½ cup Arugula Preheat your oven to 450°F. In a mixing bowl, blend together the ricotta, pumpkin puree, and melted butter until smooth and creamy. Gently fold in the salt, onion powder, garlic powder, and a pinch of nutmeg for a warm, spiced finish. Heat a pan over medium-high heat and crisp the prosciutto on both sides until it's golden and fragrant. Let it cool slightly, then chop it into bite-sized pieces. Arrange the pitas on a baking sheet. Spread a third of the pumpkin-ricotta mixture over each pita, then sprinkle with the crispy prosciutto and a generous layer of shredded Gruyère. Add a light dusting of nutmeg for an extra hint of warmth. Bake for 10-12 minutes, or until the cheese starts to bubble and turn golden brown. Slice each pita into strips with a pizza cutter, then drizzle with hot honey and finish with a handful of fresh arugula. Serve and enjoy!
- Mediterranean Power Protein Bowls
I love a great dinner in a bowl, packed with my favorite protein, grains, veggies and a delicious sauce! One of my favorite dinner bowls is a Mediterranean inspired protein power bowl filled with chicken meatballs, quinoa, sweet potatoes, and more! Dive in to this highly customizable, protein packed meal! Ingredients: Protein of choice (chicken meatballs, ground meat, salmon, etc.) Quinoa Roasted Sweet Potato Cherry Tomatoes & Feta tossed with olive oil, salt, pepper, & garlic Cucumbers Roasted Chickpeas Greek Yogurt Dill Sauce
- Gluten Free Sourdough Croutons
While sourdough never goes to waste in my home, I will save the end slices to make croutons! These gluten-free sourdough croutons are tossed with olive oil, garlic, and Italian seasoning, then baked to golden perfection. With just a few ingredients and easy steps, you can make homemade croutons that add a delicious crunch to any dish. Prep Time: 10 minutes Cook Time: 30 minutes Ingredients: 4 cups Gluten Free Sourdough Bread, cubed 3 cloves Garlic 4 tbsp Olive Oil + more for drizzling 1 tsp Salt ½ tsp Black Pepper 1 tbsp Italian Seasoning Preheat your oven to 400°F. In a large bowl, combine the cubed sourdough bread, minced garlic, olive oil, salt, black pepper, and Italian seasoning. Toss everything together until the bread cubes are evenly coated. Spread the seasoned bread cubes in a single layer on a baking sheet and drizzle with more olive oil. Bake in the preheated oven for 15 minutes. Remove the baking sheet from the oven and toss the croutons to ensure even browning. Return to the oven and bake for another 5 minutes, or until golden and crispy. Turn off the oven, but leave the croutons inside for an additional 15 minutes to dry out further and become extra crunchy. Once done, remove the croutons from the oven, allow them to cool completely, and store in an airtight container for up to a week.