Gluten Free Recipes

Many of us who follow a gluten-free diet recall the limited selection of great-tasting foods that was once available to us. Arrowhead Mills has changed all that with a complete line of gluten-free products that are bursting with flavor and texture, including baking and dessert mixes, flours, pancake and waffle mixes, beans, grains, seeds, rice - and conventional, as well as organic, nut butters. What’s important to note is this: Gluten free no longer means flavor free! Arrowhead Mills has added a generous dash of “delicious” and a large pinch of “yummy.” Now, those of us with gluten sensitivities can actually enjoy lots of different and scrumptious foods that are completely gluten free - any day and any time. We have a whole new world of gluten-free choices - thanks to Arrowhead Mills.

Vegan and Gluten Free Roasted Cauliflower Gratin

Vegan and Gluten Free Roasted Cauliflower Gratin

1 large head of cauliflower florets
1 medium onion, halved and cut into thin wedges
2 - 3 cloves garlic, peeled and sliced
2 tablespoons Spectrum Olive Oil, divided
1 cup Arrowhead Mills Quinoa, cooked according to directions
1 teaspoon dried sage
½ teaspoon turmeric
½ teaspoon paprika
1 teaspoon Sea Salt, divided
8 oz package of DeBoles Gluten Free Penne Pasta, cooked according to directions
2½ cups soy milk
2 tablespoon Arrowhead Mills Millet Flour (gluten-free)
1 tablespoon corn starch
½ cup shredded vegan white cheese
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons nutritional yeast flakes

Heat your oven to 400F. Toss cauliflower florets, onion wedges, and sliced garlic in a baking sheet with 1 tablespoon of olive oil, ensuring that each piece is coated. Season with sea salt. Roast on lower rack until the vegetables are tender and beginning to caramelize on the edges, about 20 minutes.
In the meantime, in a skillet on medium heat combine the cooked quinoa, remaining 1 tablespoon of olive oil, sage, turmeric, paprika and half of a teaspoon of sea salt. Stir over heat until the quinoa turns a golden color. Remove from heat and set aside.
In the bowl of a food processor, combine the soy milk, gluten free flour, corn starch, vegan cheese, onion powder, garlic powder, yeast flakes, and the remaining half teaspoon of sea salt in a food processor bowl. Pulse until smooth. Pour into a microwave safe bowl and cook for 1 minute. Stir and repeat until the sauce thickens.
Assemble the gratin. First, lower the temperature on your oven to 350F. Now pour the cooked gluten-free pasta in the bottom of a casserole dish. Pour about a third of the sauce over the pasta, coating it evenly. Now, top that with the roasted cauliflower, onions, and garlic. Pour the remaining sauce over the vegetables and top with the seasoned quinoa.
Bake for 20 - 30 minutes. When ready, remove from the oven and allow it to cool a little before serving. Serve warm.

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Vegan Pumpkin Caramel Cheesecake

Vegan Pumpkin Caramel Cheesecake

Vegan Pumpkin Caramel Cheesecake -
HAIN INGREDIENTS: MaraNatha coconut butter, Rice Dream coconut milk, Earth's Best vanilla cookies, Hain sugar, AHM Flax Seeds
 
Pumpkin Caramel Cheesecake
Ingredients
For the Vanilla Cookie Walnut Crust:
2 cups (1 12 oz box) Earth’s Best® Letter of the Day Very Vanilla Cookies
2 cups walnuts, chopped
pinch of Hain® Sea Salt
1 teaspoon dried ginger, ground
2 tablespoons Hain® Brown Sugar
4 tablespoons Spectrum® Coconut oil, melted
 
For the Butterscotch Caramel Sauce
¼ cup Hain® white sugar
¼ cup Hain® brown sugar
¼ cup Rice Dream® Coconut Milk
½ teaspoon butterscotch extract (or vanilla)
1 tablespoon MaraNatha® Coconut butter
 
For the Pumpkin Cheesecake Filling
1 packages (8 0z.) Vegan Cream Cheese
1 package 14-15 oz extra firm tofu
1-1/2 cup Hain® Sugar
1 can 15-ounce Pumpkin Puree
1 teaspoon cinnamon, ground
1 teaspoon dried ginger, ground
½ teaspoon allspice, ground
½ teaspoon nutmeg, ground
2 tablespoons corn starch
1 tablespoonArrowhead Mills® Golden Flax Seeds, ground
Butterscotch Caramel Sauce
Toppings, Extra Chopped walnuts, crushed cookies, Butterscotch Caramel

For the Vanilla Cookie Walnut Crust:
Preheat oven to 350 degrees. Prepare your pan (preferably a springform pan) by spraying with vegetable cooking spray.
Toast the walnuts to bring out their flavor by spreading walnuts in a single layer on a cookie sheet. Bake 8 to 10 minutes, checking frequently. Remove from oven and set aside to cool.
Pour cookies, sugar and toasted (and cooled) walnuts in a food processor. Pulse until course. Add the pinch of salt, ginger and brown sugar and pulse again to combine. Add melted coconut oil and pulse until incorporated.
Spread into the bottom and up the sides of a springform pan and refrigerate for at least 30 minutes.
For the Butterscotch Caramel Sauce:
Combine sugars and dairy-free milk in a small saucepan over medium heat. Cook for a minute or two until the sugars dissolve. Increase the heat slightly to allow the mixture to come to a boil. Continue to cook until the caramel thickens to a desired consistency.
Remove from heat and add the butterscotch flavoring and coconut butter and stir until the butter is incorporated into the caramel. Set aside to cool.
For the Pumpkin Cheesecake Filling:
Pour the cream cheese, tofu, sugar, pumpkin puree, cinnamon, ginger, allspice, nutmeg, cornstarch, and ground flax seeds into a food processor and pulse until smooth (approximately one minute), stirring sides of bowl to incorporate all ingredients.
 
Assemble the Pumpkin Cheesecake:
Make sure your oven is heated to 350F.
Remove crust from fridge. Spread dollops of the caramel sauce over the crust. Add a layer of the cheesecake filling (using about half of the filling). Spread more dollops of caramel sauce. Top with remaining cheesecake filling, reserving some caramel sauce for topping.
Bake for one hour and fifteen minutes. The middle of the cheesecake can still be a little jiggly, you just don't want it to be soupy. If needed, bake for another 10 minutes. When the cheesecake is ready, set on a wrack to cool. Once cool enough to handle, spread any additional chopped walnuts or crushed cookies and add dollops of caramel sauce. Refrigerate for at least four hours before serving.

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Brussels sprouts with Quinoa and Dried Cranberries

Brussels sprouts with Quinoa and Dried Cranberries

1 cup uncooked Arrowhead Mills quinoa
1 ½ cup water
pinch of Hain sea salt
5 heaping cups Brussels sprouts, halved
½ small yellow onion, thinly sliced
1 tablespoon Spectrum extra virgin olive oil
½ teaspoon Hain sea salt
½ cup pecans, chopped – plus more for topping
¾ cup dried cranberries
handful of chopped parsley

Preheat oven to 400 degrees F.
 
Add quinoa, water and pinch of salt into a medium pot. Bring to a boil. Reduce and cook for 16 minutes covered. Remove from heat and fluff with fork.
 
Add Brussels sprouts and onion slices to your baking sheet. Drizzle with olive oil and add salt. Toss to coat your vegetables. Place in the oven and cook for 25-30 minutes, removing to toss every 15 minutes. 
 
Note: I added pecans to the baking sheet the last 2 minutes of cooking time to toast – but totally optional!
 
In a large bowl, toss together the quinoa, roasted vegetables, pecans, and cranberries. Season with salt and pepper. Before serving, garnish with additional pecans and parsley - if you prefer.
 
Serve and Enjoy!

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Gluten Free Chocolate Brownie Peanut Butter Cheesecake Pie

Gluten Free Chocolate Brownie Peanut Butter Cheesecake Pie

Crust:
1 ¼ cups (12 1/2 ounces) Arrowhead Mills Gluten-Free Baking Mix
½ teaspoon table salt
6 tablespoons cold margarine, cut into slices
4 tablespoons cold vegetable shortening, cut into slices
1/8 cup cold vodka
1/8 cup cold water
Peanut Butter Cheesecake Filling
1 container vegan cream cheese
1/2 cup Arrowhead Head Mills Gluten-Free Peanut Butter
2 tablespoons sugar (or agave nectar)
1 tablespoon corn starch
2 tablespoons water
1 ripe banana (optional)
Brownie Layer
1 Arrowhead Mills Gluten-Free Fudge Brownie Mix
¼ cup vegetable oil
3/4 cup warm water
2 tablespoons ground flax seed
1 tablespoon corn starch

To make the crust:
Place 1 cup of gluten-free baking mix and salt in a food processor and pulse until mixed. Add the sliced margarine and shortening and process until the dough begins to collect in uneven clumps (about 15 seconds). Add the remaining cup of flour and pulse until the dough is evenly distributed (4 to 6 quick pulses). Place the the pie dough mix in a medium bowl.
You can place the vodka and water on ice to chill them. Remember, it’s for the crust, not your afternoon drink! Pour cold vodka and water over the pie dough mixture and stir until it is well incorporated. Press the dough into a ball, wrap in plastic wrap and refrigerate for an hour. If you’re in a hurry, you can place it in the freezer for 20 – 30 minutes while you prepare the filling.
To make the peanut butter cream cheese filling:
Place dairy-free cream cheese, peanut butter, sugar, corn starch, banana (optional) and water in your food processor bowl. Note: I didn’t even wash it out from the pie crust recipe above because I figured the ingredients there wouldn’t hurt the filling…and it saves a step and some water to boot. Pulse for several seconds until the ingredients are nice and smooth. Set aside.
To make the fudge brownie layer:
Pour the gluten-free brownie mix, vegetable oil, water, ground flax seed, and corn starch in a medium-size mixing bowl and stir until just combined.
To make the pie:
Heat your oven to 350F.
Tear off two pieces of large plastic wrap and spray one side of each with vegetable spray. Place the ball of pie crust dough on the sprayed side of the plastic wrap. Top with the other plastic wrap, sprayed side down. Now  use a rolling pin to roll out the dough so it just larger than a 9″ pie pan. Place the dough in the pie pan and crimp the edges.
Spread some of the brownie mixture over the bottom of the pie crust, reserving the majority of the brownie mixture for the top layer.
Next, carefully spoon the cream cheese layer over the brownie mixture, spreading it evenly across the pie.
Now, layer the remaining brownie mixture on top of the cream cheese layer, being careful to spread it evenly. You may need to wet the spoon from time to time to get the thick brownie mixture to spread.
Place in the heated oven and bake for 45 – 50 minutes. Remove from oven and allow it to cool completely before refrigerating. Chill for at least one hour before serving.

 

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Gluten Free Chocolate Molten Cakes

Gluten Free Chocolate Molten Cakes

1 tablespoon dairy-free margarine
1 tablespoon cocoa
1/2 cup dairy-free semisweet chocolate chips
1 tablespoon coffee flavored liquor or rum
3 tablespoons soy milk or soy milk creamer
6 tablespoons dairy-free margarine
2 tablespoons Arrowhead Mills Peanut Butter
1 cup bittersweet chocolate chips (or squares, chopped)
1/2 container tofu (I used a 14 oz package of firm, but you can use silken)
1 cup powdered sugar
1 teaspoon vanilla
1/4 teaspoon sea salt
6 tablespoons Arrowhead Mills Gluten-free Baking Mix
Toppings: Powdered Sugar, and/or fresh raspberries

Use the margarine to grease 6 ramekins. Lightly coat each greased ramekin with cocoa, removing any excess. Place these on a baking sheet and set aside.
Please the semisweet chocolate chips in a microwave safe bowl and pour the coffee-flavored liquor over them. Stir to ensure that the chocolate chips are coated and then heat for about 30 seconds. Your chocolate should begin to melt. Stir the melting chocolate a little and add the soy milk. You may need to warm this up in the microwave for another 30 seconds or so. Stir until all the chocolate has melted and the ingredients are well incorporated.
Cover the melted chocolate and set aside until cool enough to handle. When you’re ready, make 6 delicious chocolate balls. As tempting as it might be to eat them, try to refrain. They will get better when they’re surrounded by chocolate cake! Place the shaped chocolate balls in the fridge to wait until they’re ready.
Heat your oven to 350F.
Place the 6 tablespoons of dairy-free margarine, 2 tablespoons of gluten-free peanut butter and the bittersweet chocolate in a microwave-safe bowl. Heat this for 30 seconds or so and stir. Repeat this step until the chocolate is melted. Give it one last stir and set aside.
Place the tofu, sugar, and vanilla in the bowl of a food processor and pulse several seconds (up to a minute) until the mixture is very smooth. Continue pulsing another 30 seconds or so until the mixture becomes light and fluffy.
Add the melted chocolate mixture to the tofu mixture and pulse several more seconds until everything is well incorporated.
Spoon half of the batter equally amongst the 6 prepared ramekins. Place one of the chilled chocolate balls in each dish and cover with the remaining chocolate batter.
Place the baking sheet with 6 filled ramekins in the heated oven and bake for 20 minutes or so, until the tops are just set. Let cool 2–3 minutes.
When the ramekins are cool enough to handle, run a knife around the inside edge to release the cake from it’s attachment to the ramekin. Turn the ramekin over onto a dessert plate and dust with powdered sugar and top with your favorite fresh berries, like raspberries. I suggest serving these immediately, but they do well the next day too.

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Gluten Free Cornbread Stuffing

Gluten Free Cornbread Stuffing

¾ cup Arrowhead Mills® organic white rice flour
¾ cup Arrowhead Mills® organic yellow cornmeal
1/3 cup Hain Pure Foods® sugar
¼ cup potato starch
2 tsp Hain Pure Foods® baking powder
½ tsp Hain Pure Foods® sea salt
pinch of ground cinnamon
2 eggs
1 cup WestSoy® Soy Milk
4 tbsp unsalted butter, melted

Stuffing Ingredients
6 cups (or one loaf – recipe above) cornbread, cut into cubes
¾ cup pecans, chopped
4 large leeks
3 small or 2 large celery ribs, diced
1 tbsp Spectrum® Extra Virgin Olive Oil
2 tbsp unsalted butter
½ tsp Hain Pure Foods® sea salt
½ tsp of ground pepper
½ lb or 2-3 links of sausage, removed from casings (I used spicy chicken sausage)
1 ½ cups fresh cranberries
1 tablespoon of Hain Pure Foods® sugar
½ cup parsley, chopped
1 ½ cup Imagine® organic free range chicken broth

Preheat oven to 400 degrees F. Spray 9×9 pan with non-stick  spray or grease with butter. Set aside.
Mix together white rice flour, cornmeal, sugar, potato starch, baking powder, salt and cinnamon.
In a separate bowl, whisk together eggs, soy milk and butter – make sure it has cooled first.
Add the wet ingredients to the flour mixture and mix until well combined.
Fill baking pan and bake for 18 -20 minutes or until you insert a toothpick and it comes out clean.
*note – I made the cornbread the day before and let it sit out so it would be dry for the stuffing

Stuffing Directions
Preheat oven to 325?F degrees. In a baking pan, roast the pecans until golden, about 8-10 minutes.
To prepare the leeks – cut off both ends, slice down the center and then dice both halves. Do this to all leeks. Place in a strainer and carefully wash off the dirt.
In a large skillet, heat the olive oil and butter over medium heat. Add leeks and celery. Season with salt and pepper. Reduce heat to low and stir until leeks are cooked, about 15 minutes. Pinch small pieces of the sausage into the skillet and cook over medium heat for about 5-8 minutes or until sausage is cooked through.
In a separate saucepan, cook cranberries and sugar until the berries begin to pop. Remove from heat.
In a very large bowl, add cubes of the cornbread. Add the pecans, leeks and sausage mixture, as well as the cranberries and parsley. Mix together. Carefully pour the chicken broth and continue to mix together. Season with salt + pepper.
Pour ingredients into a baking dish. Cover with foil and bake for 1 hour (325?F degrees). If you want it a little more crispy, remove the foil after 30 minutes.
Serve and enjoy!

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Gluten Free Crepes

Gluten Free Crepes

1 1/2 cup milk
1/2 cup Arrowhead Mills All-purpose Gluten-free flour
1/2 cup Arrowhead Mills Buckwheat Flour
1 1/2 tablespoon butter, melted
2 large eggs
1 tablespoon sugar
1 teaspoon vanilla extract
1/4 teaspoon sea salt
plus butter for the pan

Filling
Raspberry preserves or jam
powdered sugar

Add all ingredients to a blender and blend until well combined – no clumps. Place in the refrigerator to chill for about an hour.
note: make sure the butter is slightly cooled before adding to the blender. If too hot, it may start to cook the egg.
Heat a non-stick skillet over low-medium heat. Add a sliver of butter and coat the bottom of the pan. Mix the batter before you pour about 1/4-1/3 cup into the center of the pan. Tilt the pan back and forth ever so slightly until the batter reaches the edge of the pan.  Cook about 4 minutes and then carefully flip with Nylon or Silicone spatula. Cook for another 2 minutes or so on the other side and then remove.
note: lightly mix the batter in between crepes since it tends to separate a little.
Continue until you’ve used up all the crepe batter.
Spread about 1 tablespoon of raspberry preserves or jam in the center of the crepes, spread with a knife or back of the spoon. Sprinkle a good amount of powdered sugar (via sieve) and then carefully roll up. For a nice touch, sprinkle a little more powdered sugar and then ready to serve.
Serve immediately and enjoy!

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Gluten Free Kale, Sausage and Quinoa Scramble

Gluten Free Kale, Sausage and Quinoa Scramble

2 cooked sausage links, cut in 1/2-inch circles, then quartered – I used a smoked chorizo sausage
1 spring (about 1 teaspoon) fresh Thyme, finely chopped
2 cups (about 3 leaves) of kale, chopped
1 cup (about 1) red bell pepper
1 scallion, chopped
1/2 cup cooked Arrowhead Mills Quinoa
10-15 cherry tomatoes, quartered
6 whole eggs
2 ounces soft goat cheese
salt + pepper

Over medium heat, add the cut up sausage pieces to a large pan and heat for 3-4 minutes. *if bought uncooked, then cook longer. Add fresh thyme and let cook in with the oils from the sausage for a minute or so.
Add kale, bell pepper, and scallions to the sausage. Cook for about 3 minutes or until the kale and pepper breaks down a bit. It doesn’t take long once the oils start to coat and break down the vegetables and kale.  Mix in the quinoa and tomatoes. Turn the heat off (or remove) and let sit while you prepare the eggs.
In a separate or clean pan, spray with cooking spray or drizzle a little olive oil. Over medium heat, add eggs directly to the pan, one at a time. With a spatula, mix the eggs together and continue to move them as the cook.
Remove and add eggs to the sausage and vegetables. Mix to combine. Top with goat cheese, season with salt + pepper, and it’s ready to enjoy!
note: if you have digestive problems, try soaking the quinoa before you cook it.

 

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Gluten Free Light Peanut Sauce with Noodles

Gluten Free Light Peanut Sauce with Noodles

3/4 cup water
1/2 cup Arrowhead Mills smooth peanut butter
1/2 lime, juiced
1 garlic clove
1  1/4 teaspoon gluten-free soy sauce
2 teaspoon honey or agave
1/2 teaspoon red pepper flakes, plus more for topping
1 package of Rice Noodles – I used these Pad Thai Noodles
1/2 cup roasted peanuts, chopped
Optional – add cooked chicken

In a food processor, combine all ingredients and pulse until well combined. Add more water if its too thick for your liking. Or if you like a thicker sauce, use less water.
Cook rice noodles according to package.
note: rice noodles can be sticky. I find if I don’t crowd them in a pot, add a lot of salt and some oil, it helps.
Toss the noodles with peanut sauce. Add as much or not as much peanut sauce as you like. Top with roasted peanuts and red pepper flakes for a little more spice.

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Gluten Free Quinoa Veggie Burger

Gluten Free Quinoa Veggie Burger

4 – 5 medium-sized mushrooms, chopped
1 small onion, peeled and roughly chopped
5 baby carrots, chopped
1 tablespoon ground flax seed
1 tablespoon mild miso paste (optional, but recommended)
1 tablespoon paprika
1 tablespoon corn starch
1 cup Arrowhead Mills Quinoa, cooked according to package directions
1/4 cup nutritional yeast flakes
1 cup Arrowhead Mills Organic Brown Rice Flour
1/2 cup Arrowhead Mills Organic Yellow Corn Meal
1 teaspoon salt
1 tablespoon olive oil
Salt and pepper to taste

Place the chopped mushrooms, onion, and carrots in the bowl of a food processor and pulse until everything is ground to a course consistency, approximately about the size of rice grains.
Add the flax seed, miso paste, corn starch, paprika and cooked quinoa. Pulse again until everything is combined.
In a separate bowl combine the nutritional yeast flakes, brown rice flour, corn meal, and salt. Stir these until well combined.
Pour the flour mixture in the food processor bowl with the wet ingredients. Give it a few quick pulses until everything is mixed together. Set aside.
Place a skillet over a burner, add the olive oil, and turn up to medium to medium-high heat.
While the skillet is warming up, make your veggie burger patties. This recipe should make 4 – 6 patties, depending on your preference for how big they should be. The patties may still be sticky, but they should be firm enough to work with. If not, add a little more corn meal (1/4 cup should do it).
Place the patties in the skillet. I use the spatula to shape them a little more at this point as well. Sprinkle the top of the uncooked patty with a little salt and pepper. Allow the patties to cook until brown on the bottom side, roughly 3 – 5 minutes. When they’re ready, flip the burgers and allow the other side to cook.
Place the finished veggie burgers in a slightly warmed oven (150F) while you prepare the Smoky Garlic Aioli. This step has the added benefit of allowing the burgers to firm up some more and stay warm before being served.

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