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It's not Christmas for me without biscotti! While in most areas of my life, I do not always feel my heritage come through, the holidays are different. I think of making Stollen with my German Nana and spritz cookies with my Italian grandmother and biscotti with my momma (also Italian!). It is always amazing to me how food connects us with each other in the present but can also make us feel connected to the past. Okay I am getting sappy now, but truly, I cannot have Christmas without having biscotti! While I like to enjoy one with a nice cup of coffee, my husband is a little less dignified (sorry babe) and will happily indulge in one of each kind with a cold glass of milk. Prep time: 30 minutes Cook Time: 50 minutes Ingredients: 10 tbsp Butter, softened 1 ⅓ cups Granulated White Sugar 3 Large Eggs 2 tsp Vanilla Extract ¼ tsp Almond Extract 3 ¼ cups Gluten Free Flour 1 tbsp Baking Powder ¾ tsp Salt For the fillings/toppings: ⅓ cup Mini Chocolate Chips ¼  cup Dried Cranberries, chopped + ¼  cup White Chocolate, chopped 2 tsp Orange Zest + ½ cup Dark Chocolate, melted 1 tsp Ground Cinnamon + 1 tbsp Granulated Sugar Preheat your oven to 350F and line a baking sheet with parchment paper.  Using either a stand mixer or hand mixer, beat together the softened butter, granulated sugar, vanilla extract, and almond extract. Gradually add in the eggs one at a time until thoroughly combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture into the butter and sugar mixture. Stir until combined. Now it is time for customization! I like to divide my batter and make multiple flavors. For this recipe, I am dividing the batter into four to give you four biscotti options! The measurements above are for dividing into quarters, so if you want to do just one or two, you’ll have to do a little mental math to figure out the ratios. Divide the batter into fourths. You can measure by eye or with a food scale (recommended).  In one bowl, you will mix in the mini chocolate chips. In another, the orange zest. In another, the dried cranberries and white chocolate. In the last one, you will leave it as is. Using floured hands, shape the doughs into a log (roughly 8in x 3in) and place on a baking sheet. On the one log that has no mix-ins, sprinkle it with cinnamon and sugar.  Since anything gluten free tends to lose its shape pretty easily, pop the sheet into the freezer for about 15 minutes. This will help the spreading not go overboard. Bake for 30 minutes. Remove from the oven and allow them to completely cool. Once cooled, slice the loaves on a diagonal and place the biscotti cut side down on another parchment lined baking sheet. Bake for 10 minutes and flip each biscotti (gently as it will be soft!) and return to the oven for another 10 minutes. Allow to cool completely. For your biscotti with the orange zest, dip half of it in the melted dark chocolate. Leave to set.

Sometimes you really just need a comforting, slow-cooker meal to chase away the winter blues. When the days get shorter and colder and it feels like the sun is setting by lunctime, all I want to do is snuggle up at home with some food that makes me feel warm and cozy. Gluten Free Chicken Tortellini soup is the meal that does just that for me! The flavors are warm and the soup itself is very hearty! Prep time: 20 Minutes Cook Time: 4 hours Ingredients: 2 tbsp Olive Oil 1 Yellow Onion 3 cloves of Garlic, mince ¼ cup of Tomato Paste ¼ tsp Salt ½ tsp Pepper ½ tbsp dried Oregano 1 tbsp dried Basil 2 large Chicken Breasts 32 oz Chicken Stock 15 oz  Tomato Sauce 2 cups Grape Tomatoes, quartered 3 cups Baby Spinach 1 cup Milk ½ cup Half & Half 3 cups Gluten Free Tortellini Place a pan on the stove over medium heat and add in your olive oil. Chop the yellow onion and mince the garlic and add to the pan. Cook for 2 minutes or until fragrant. Add the tomato paste and herbs to the pan and cook until the tomato paste has combined well with the garlic and onions. Then add the mixture to the bottom of a slow cooker. Place the chicken breasts on top of the tomato paste mixture. Pour the chicken stock and tomato sauce and top. Cover the slow cooker, place on high, and cook for 4 hours. 30 minutes before you are ready to eat, remove the chicken breasts from the slow cooker, shred them, and add back to the slow cooker. Then, add in the spinach and combine until wilted. Finally, pour in your milk, half & half, and gluten free tortellini. Cover and leave for another 15 minutes.

“This just might be one of the best ideas you have ever had.” – my husband Cold weather is for pot roast and you cannot convince me otherwise! But we aren’t just making your grandma’s pot roast today that is under-salted and kind of dry – we are making French Dip Pot Roast! Caramelized onions are the base of this delicious dinner and the au jus leftover is going to keep you coming back for more! Prep time: 1 hour Cook Time: 3 Hours Serves: 5 Ingredients: 3  lb Chuck Roast 2 large Yellow Onions, sliced 4 tbsp Butter ¼ cup Granulated Sugar 4 cups of Beef Broth 1 cup dry Red Wine French Onion Dip Mix 2 Bay leaves Salt & Pepper to taste Gluten Free Rolls Swiss or Provolone Cheese Place a dutch oven over medium heat. Thinly slice your two onions and add to the pot with the butter. Season with salt and pepper and add in the sugar. Stir occasionally until the onions have caramelized. This will take around 45 minutes. Then remove the onions from the pot. Preheat your oven to 300F Pat dry your roast and season generously with salt and pepper. Sear the roast for about 4 minutes on each side. Cover the roast with the onions, french onion mix, beef broth, red wine, and 2 bay leaves. Cover and cook in the oven for 3 hours or until fork tender. Shred the roast with a fork – this should be fairly easy if it is tender enough! Serve on a toasted roll and covered in melty swiss or provolone cheese. Scoop out the au jus (juices from the meat and broth) and ladle into bowls for dipping!

As a kid, I never remember liking the fruity desserts. I wanted ALL of the chocolate. As an adult, I find myself gravitating to any dessert that has fresh berries, a lemon-y filling, or is fruit filled. My gluten free lemon bars are so fresh, with the perfect balance of tart and sweet. Plus the shortbread crust acts as a perfect accompaniment. These lemon bars melt in your mouth and are so good that your friends won’t even notice they are missing the gluten! Prep Time: 10 minutes Cook Time: 35-40 minutes Total Time: 50 minutes + 3 hours of setting For the shortbread: 1 cup Butter (2 sticks), melted ½ cup Sugar 2 tsp Vanilla Extract ½ tsp Salt 2 cups Gluten Free Flour For the filling: 2 cups Granulated Sugar 6 tbsp Gluten Free Flour 6 Eggs 1 cup of Lemon Juice (roughly the juice of 5 lemons) Preheat your oven to 325F and line a 9x13 pan with parchment paper, leaving an overhang on the sides. Melt your butter and combine with the sugar, vanilla, and salt. Then add the flour and mix until a thick dough forms. Press the dough evenly into the bottom of the 9x13 dish and bake for 20-22 minutes. When the shortbread comes out of the oven, use a fork to poke little holes all over. This will help the filling stick to the shortbread. While the shortbread is baking, start to prepare the filling. Start by sifting the flour and sugar together into a clean mixing bowl. Whisk in the eggs and the lemon juice – fresh juice is definitely preferred here! Pour the filling over the warm crust and bake for another 20 to 25 minutes or until the center is relatively set. Let the bars cools completely at room temperature and then chill in the fridge for at least 2 hours – the longer the better! When you are ready to serve the bars, lift them out of the 9x13 dish using the parchment paper overhang. Dust with confectioners sugar and cut into squares.

In honor of the @spotify wrapped being released today, here is my second edition of @leahxglutenfree 2023 Wrapped edition with all of my gluten free favorites from this year, most purchased products, most frequently made item, and the recipes you all loved the most from the blog! King Arthur Baking was easily my top brand of the year and I can’t even begin to count the number of bags of flour that I purchased! I ate dozens of Sweet Loren's cookies and even more breakfast sausages from AmyLu foods! You already know how much I love my Nutpods (you can get 15% off your order with code LEAHXGLUTENFREE)! Siete has become one of my go to brands for sauces, seasonings, and chips! Y'all went crazy for my baked goods recipes, especially my gluten free sourdough and gluten free chocolate cake ! My dairy free cannoli dip was another big hit and my lemon bars were the treat of the summer. Lastly, you all kept coming back for more of my Budget-Friendly Chicken Tortilla Soup ! 2022 was the year of the gluten free cookies for me and 2023 was allllll about gluten free sourdough. Here's to seeing all the gluten free goodness that 2024 has in store! See everything in my 2023 wrapped here !

Your ultimate holiday cookie is here! These gluten free cookies are so fudgy and filled with goodies and taste just like everyone’s favorite winter beverage – hot cocoa! Prep Time: 20 minutes Cook Time: 10-12 minutes Total Time: 35 minutes Makes 24 cookies Ingredients: 2 cups Gluten Free All Purpose Flour 1 cup Almond Flour ½ cup Cocoa Powder 1 tbsp Espresso Powder 1 ½ tsp Baking Soda 1 tsp Salt ¼ cup Hot Cocoa Powder ¾ cup Butter, softened 1 tbsp Vanilla 3 Eggs 1 cup White Sugar 1 ½ cups Chocolate Chips 1 cup Mini Marshmallows 1 cup Crushed Candy Cane Preheat your oven to 350F. Combine gluten free flour, almond flour, cocoa powder, espresso powder, baking soda and salt in a bowl. In the bowl of a stand mixer, beat egg, butter, vanilla, hot cocoa powder and sugar until light in color and fluffy. Gradually add dry ingredients to wet ingredients being careful to not over mix. Gently fold in the chocolate chips, mini marshmallows, and crushed candy cane. Use a cookie scoop to drop cookie dough onto your baking sheet that is lined with parchment paper. Bake for 10-12 minutes. Let the cookies rest on the pan for 10 minutes and then move to a cooling rack.

I have been on a big 30 minute meal kick lately. I am all about making delicious meals that are easy and time saving! Enchilada skillet fits the bill perfectly – full of flavor and easy to assemble! My enchilada skillet is gluten free of course and easily customizable to any dietary needs. Prep Time: 15 minutes Cook Time: 15-18 minutes Total Time: 35 minutes Ingredients: 2 tbsp Butter 2 tbsp Olive Oil 1 Yellow Onion, diced 1 10oz can Fire Roasted Diced Tomatoes 3 cloves of Garlic, minced 1 15oz can Black Beans 1 15oz can Red Enchilada Sauce 1 packet Taco Seasoning (I love this one from Siete Foods!) 3 cups Shredded Chicken (rotisserie chicken or shredded chicken breast work well!) 10 Corn Tortillas 2 cups Shredded Cheese (Cheddar, Colby, or Pepper Jack) Salt & Pepper to taste Preheat your oven to 450F. Place a cast iron skillet over medium heat and melt your butter and olive oil. While these heat up, dice your yellow onion and garlic cloves and add to the pan. Cook for 2-3 minutes or until fragrant. To the pan, add your diced tomatoes and green chiles, black beans, and taco seasoning. Cook for another 2-3 minutes. Add in your shredded chicken and enchilada sauce and combine. Season with salt and pepper as needed. Quarter your corn tortillas and gently fold into the skillet mixture. Generously top with the shredded cheese. Bake the dish for 15-18 minutes or until the cheese is nice and melty! To serve, top with sour cream, cilantro, avocado, and lime wedges!

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 is my favorite breakfast to make when I know I have some busy mornings ahead of me! Protein & veggie packed and so, so, tasty! I swear that my gluten free caramelized onion, kale, and mushroom quiche gets better with time which makes it perfect for leftovers. Ingredients: Gluten Free Pie Crust ½ Yellow Onion, thinly sliced 2 cloves of Garlic, diced 1 tbsp Olive Oil 6 Sausage links, diced (I LOVE AmyLu Foods Breakfast Sausage!) ½ cup Mushrooms, diced 1 cup Kale ⅓ cup Feta Cheese 4 Eggs ¼ cup Milk 1/4 tsp Salt 1 tsp Black Pepper Preheat your oven to 400F. Thinly slice your onion and add to a pan with olive oil over medium-high heat. Cook until the onion becomes translucent and then add in your mushrooms. Add your bacon and cook until crispy. Add your kale to the pan and cover with a lid to help the kale wilt. In a bowl, whisk together your eggs, milk, salt, and pepper. Add your veggie-bacon mixture to pie crust and cover with the egg mixture. Sprinkle feta cheese across the top. Cook in the oven for 30-35 minutes. *Bacon is also a great option here if you don’t want to use sausage!

Once you make crispy smashed potatoes, I swear you will never go back! Nothing will top the crispy bits you get from pre-boiling the potatoes and then smashing them on the pan before doing a quick bake! My crispy smashed potatoes are also a side dish staple for the holidays! Prep Time: 10 minutes Cook Time: 40 minutes Ingredients: 2 lbs White Potatoes 2 tbsp Olive Oil 1 tsp Salt 1 tsp Black Pepper 1 tbsp Garlic Powder ¼ cup Parmesan Cheese Bring a large pot of water to boil on the stove. Preheat your oven to 425F. While you wait for the water to boil, wash your potatoes. Boil your potatoes for 15-20 minutes or until fork tender. Remove the potatoes from the water and let cool. Toss the potatoes with olive oil, salt, pepper, and garlic. The potatoes will start to smush – this is exactly what we want! Line a baking sheet with parchment paper and spread the potatoes evenly. Use a fork or a potato masher to squish the potatoes – the thinner they are, the more surface area there is for the potatoes to get extra crispy! After smashing the potatoes, sprinkle with parmesan cheese. Bake for 20 minutes or until the potatoes have reached your desired crispiness!

I always thought making a frittata would be complicated – heck the name makes it sound fancy, right? But really it is just the simpler version of its relative the quiche, plus it cooks a whole lot faster too. My favorite way to make a frittata is with AmyLu Foods Breakfast sausage, but you can customize yours however you’d like! Ingredients: 2 tbsp Olive Oil 2 cloves of Garlic 1 small Yellow Onion 2 cups Baby Spinach 9 Breakfast sausage links (I used the ones from AmyLu Foods!) ½ cup Feta Cheese 6 Eggs ½ cup Egg Whites ¼ cup Milk 1 tsp Black Pepper ¼ tsp Salt Preheat your oven to 400F. Place a cast iron skillet on the stove over medium heat, adding the olive oil to the pan. Chop up your garlic, onion, sausage, and spinach. Once the oil is hot, add your garlic and onion to the skillet and cook for 2-3 minutes or until the onions are translucent. Then add in your sausage and spinach. In a mixing bowl, whisk together the eggs, egg whites, milk, and salt and pepper. Evenly distribute the sausage filling across the bottom of the skillet and pour the egg mixture overtop. Top with feta cheese. Place in the oven and bake for 15-20 minutes.