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It's not a Super Bowl celebration without soft pretzels! Living in the Philly area, any gathering, party, hang out, you name it, had soft pretzels and the Super Bowl is no exception! My gluten free soft pretzels have the classic crispy outside but super soft inside and will be sure to wow at your Super Bowl Party! For the pretzels: 1/4 cup whole Psyllium Husk 1 cup Water 2 1/2 cups Primal Palate Gluten-free All-Purpose Flour 1 packet Quick Rise Yeast 2 Tbsp Brown Sugar 1 tsp Baking Powder 1 tsp Salt 3/4 cup Milk 1 Egg 3 Tbsp Unsalted Butter, melted For the water bath: 3 quart Water 1/4 cup Baking Soda 2 Tbsp Granulated White Sugar In a bowl, combine psyllium husk and water. Set aside until it becomes a gel. In the bowl of a stand mixer, combine flour, brown sugar, instant yeast, salt, and baking powder. Whisk together until combined. Add the milk, egg, melted butter, and psyllium husk to the stand mixer. Using the dough hook, mix until the dough pulls off the sides or about 4-5 minutes. Lightly oil a bowl and place the dough in the bowl. Cover with a towel and let rise for about 45 minutes. Preheat your oven to 425F and bring a pot of water to boil. Line a baking sheet with parchment paper. Lightly flour the surface and roll out the dough. Use a pizza cut into even strips. Roll the strip into a 15 inch rope, twist and shape into a pretzel. Once your water has come to a boil, add your baking soda and sugar. Once the foam has settled, add your pretzels in batches to the water bath. The pretzels will immediately sink but will float to the top after a few seconds. Transfer the pretzels to your baking sheet and lightly dust with sea salt or any coarse salt of your choosing. Bake for 18-20 minutes, let them cool, and enjoy! If you want to make the pretzels ahead of time, you can shape the pretzels and freeze them. When you are ready to bake them, defrost for 20 minutes before adding to the water bath and baking!

As a kid I used to HATE the color pink. I refused to wear it. I didn't want to look at it. I wanted nothing to do with the color pink! Now as an adult I am sad that I can't decorate my apartment to look like the pink barbie dream house and I wish I could make everything in my life pink! My gluten free Valentine's Day Blondies are a pink lovers dream! Ooey-gooey and filled with pink and red M&Ms, white chocolate chips, and mini chocolate chips! They even perfectly crinkle on top like your classic blondie! Make these for your next Galentine's gathering, Bachelor/Bachelorette watch party, or any time you need more pink in your life! Prep time: 20 minutes Cook Time: 35-40 minutes* Total time: 60 minutes Ingredients: 1 cup Butter, melted 1 1/4 cup Brown Sugar 1/2 cup Granulated Sugar 2 Eggs + 1 Yolk 2 tsp Vanilla 2 1/4 cups GF All-Purpose Flour 2 tsp Cornstarch 1/2 tsp Baking Powder 1 tsp Salt 1/2 cup Mini Chocolate Chips 1/2 cup White Chocolate Chips 1 10 oz bag Cupid's Mix M&Ms Preheat your over to 350F and line a 9x13 pan with parchment paper. In a large bowl, melt your butter and combine with the brown sugar and granulated sugar. Once combined, add in eggs, egg yolk, and vanilla and stir until combined. In a separate bowl, whisk together, gluten free flour, cornstarch, baking powder, and salt. Then gradually add the dry ingredients to the wet ingredients. With a spatula, fold in the chocolate until evenly distributed. Spread the batter into the 9x13 pan and bake for 35-40 minutes or until a toothpick comes out clean. Cool the blondies for about an hour before slicing. *For a less gooey blondie, cook for 40-45 minutes.

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.

One of my favorite, childhood holiday memories is making Russian Tea Cakes with my Nana! We would use her KitchenAid Mixer that was probably 30+ years old but in perfect condition. We would help her measure, mix, and scoop, and not so patiently wait to get our little hands on the sugar covered cakes! My gluten free russian tea cakes are so easy to make – just six ingredients! They can easily be made dairy free by substituting your favorite plant-based butter. Prep time: 10 minutes Cook Time: 12-15 minutes Makes: 24 cookies Ingredients: 2 sticks of Butter, softened 1 tsp Vanilla 6 tbsp + ½ cup Powdered Sugar 2 cups Gluten Free Flour ¼ tsp Salt 1 cup Walnuts, finely chopped Preheat your oven to 400F. In the bowl of a stand mixture, beat together butter, vanilla, and ½ cup of  powdered sugar for 2-3 minutes. In a separate bowl, whisk together flour and salt. Add your flour mixture to the butter mixture and combine. The dough may be slightly crumbly. Remove from the stand mixture and fold in walnuts. Using a cookie scoop, shape the dough into little balls and place on an ungreased baking sheet. Bake for 12-15 minutes. The cookies will hold their shape and only change slightly in color. While the cookies are still warm, roll them in the remaining powdered sugar. Once cooled, roll them in the powdered sugar again.

“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.

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. I don’t remember a time in my life where rainbow cookies weren’t a part of the holidays. I am not sure where they came from or even how often we had them, but we had them enough to make a lasting impact on me. As I was thinking about the upcoming holidays, I began to reminisce on how much I love Italian Rainbow Cookies and it dawned on me that I have not had one since becoming gluten free! Now rainbow cookies are a labor of love so attempt if you dare! But if you are like me and looking for a taste of nostalgia, this is the recipe for you! Prep Time: 30 minutes Cook Time: 12 minutes Total Time: 4+ hours Ingredients: 3 Sticks of Butter, softened 1 cup granulated Sugar 1 8oz pack of Almond Paste 4 eggs, separated ¼ cup Milk 2 tsp Almond Extract 2 cups Gluten Free Flour 1 tsp Xanthan Gum (if your flour blend does not contain it) Red & Green Food Coloring ½ cup Raspberry Jam 1 ½ cups semi-sweet chocolate chips, melted Preheat your oven to 325F. Combine your sugar, almond paste, and 1 stick of butter in a stand mixer. Mix until smooth and until there are no more lumps. Add the other two sticks and mix until smooth, Separate your eggs and add the yolks to the almond mixture, followed by the milk and almond extract. Slowly add in your flour (and Xanthan Gum) into the almond mixture, making sure to scrape down the sides so that everything combines evenly. In a separate bowl, whisk the egg whites until fluffy and stiff peaks form. Fold egg whites into the almond and flour mixture. Divide the mixture into thirds adding green food coloring to the first bowl, red food coloring into the second, and leaving the third as is. Add as many drops as you need until you reach desired color. Spread each bowl of batter on to its own baking sheet that has been greased and lined with parchment paper. Quarter sheet pans are the ideal size. Bake for 12 minutes, rotating halfway through. Once the 3 layers are cooled, start to assemble your cookie. Start with the green layer on the bottom, followed by a thin layer of raspberry jam, the un-dyed layer, more jam, and then the red layer. Cover the cake with plastic wrap and top with another sheet pan. Weigh down the layers with heavy plates, cans, books, etc. and refrigerate for at least 4 hours, or overnight. Remove plastic wrap and cover half of the cake with a thin layer of melted chocolate and let chill in the fridge for 30 minutes. Repeat on the other side. Once the chocolate is set, cut the dessert into evenly sliced pieces.

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!

30 minute dinner alert! Egg Roll in a Bowl is one of my favorite meals for when I am in a pinch for time but want something hearty and comforting! Coconut Aminos is my go-to gluten free soy sauce substitute and I find that using local honey over store bought really elevates the flavor! Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Ingredients: 1 lb Ground Meat of choice 1 16oz bag of Asian Slaw (cabbage, carrots, celery) ½ cup Water ⅓ cup Coconut Aminos 1 tbsp Rice Wine Vinegar 1 tsp Sesame Oil 2 tsp Ginger, minced 2 cloves Garlic, minced 1 tbsp Honey Salt & Pepper to taste Place a pan over medium-high heat and cook your ground meat. Remove the meat from the pan and add in your slaw ingredients, plus half a cup of water and let simmer until the veggies soften. In a mixing bowl, combine your coconut aminos, rice wine vinegar, sesame oil, ginger, garlic, honey, salt, and pepper. Once your veggies have softened, return the meat to the pan along with your sauce. Stir until combined and let cook for another 5-10 minutes. Serve as is or over rice or quinoa! Top with green onions and sesame seeds.