Easy Gluten Free Croutons

This real easy recipe shows you how to make tender, satisfying croutons out of store bought sliced gluten free bread in minutes. Get great use out of all your sliced gluten free bread, butts of bread included, by turning it into croutons.

Start to Finish: 10 minutes
Serves 2

2 slices of ‘Udi’s Whole Grain’ gluten free bread, thawed if frozen
2 tbsp olive oil

Stove Directions
1.  In medium skillet, heat olive oil over medium-high heat.
2. Add bread to skillet; cook on each side until the bread begins to brown evenly, about 4 minutes on each side.
3. Transfer the bread to cutting board. Cut the bread into 1-inch cubes, about 9 cubes per slice of bread.

Toaster Oven Directions
1. Lightly brush bread with olive oil.
2. Bake in toaster over a little longer than you would for toast; about 4 minutes at 450°. Keep a close eye to ensure the bread doesn’t come out burnt.
3. Transfer the bread to cutting board. Cut the bread into 1-inch cubes, about 9 cubes per slice of bread.

Croutons – Store croutons in a Ziploc bag to use for salads and soups during the week.

Bread - Any sliced bread can be used for this recipe. Store gluten free bread in the freezer if you don’t plan to use it any time soon, and use a toaster oven to quickly thaw the bread.

I enjoy making a few slices over the weekend, so I have easy access to great tasting croutons for my soups and salads during the week. Enjoy!

Gluten Free Bread Recipes
Check out more great tasting gluten free bread recipes.

Flavorful Gluten Free Mexican Bean Salad
This healthy, refreshing recipe makes a great side dish and lunch.

What is Sorghum?

Sorghum, also called milo and jowar, is a cereal grain used for a wide variety of gluten free mixes, beers and products.

Sorghum originated in Africa about 5000 years ago, where there is a rich tradition of brewing beer made from sorghum. Gluten free beers made with sorghum have recently become more popular in the gluten free market, since brewers have found sorghum to have similar fermentable sugars to barley.

 This is why if you are transitioning to a gluten free life, I highly recommend beers made with sorghum. Not only are gluten free beers made from sorghum safe for celiacs, they also taste similar to beers made with barley, such as Heineken.

Baking TipsFor better volume and texture mix tapioca flour with sorghum to baked goods. Also add slightly more oil and eggs to recipes with sorghum blends to improve moisture content and texture.

Note - Always check ingredient labels for packaged foods, even frequently purchased items; ingredients are subject to change.

Sources: Sorghum – How to Use Sorghum in Gluten-Free Recipes By Teri Gruss, MS

Redbridge Gluten Free Beer Review
Check out a review of this gluten free beer made from sorghum.

Party Food Recipes
Check out which of these recipes will be perfect for your next event

Redbridge Gluten Free Beer Review

Redbridge is my gluten free beer of choice; this delicious, high quality beer is the perfect recommendation for anyone transitioning to a gluten free life.

This beer is made from sorghum, a safe grain for those allergic to wheat or gluten, and no cross-contamination takes place in the brewing process to preserve its purity. Redbridge beer has a rich, well-balanced flavor that goes down smooth.

The price was very reasonable ($8.99) for a six-pack of gluten free beer. I personally enjoy drinking this beer right out of the bottle more than the glass. For some reason when I drink this beer out of a glass it doesn’t taste as full-bodied compared to the bottle.

This beer reminds me a lot of many traditional gluten lagers such as Heinekan. There is a moderately hopped taste to this beer with a smooth, crisp finish. I’m hoping someday Redbridge could come out with a cheap, mass produced gluten free beer.

One thing I really enjoy about Redbridge, besides their beer, is that Redbridge and the non-profit National Foundation for Celiac Awareness (NFCA) are working together to build a partnership to increase awareness of Celiac Disease, and funding dedicated to finding a cure for Celiac Disease.

Pair this beer with Gluten Free BBQ Chicken Pizza for your friends and family, and you just can’t go wrong. Enjoy–responsibly!

Redbridge Gluten Free Beer
Find a location near you that sells Redbridge’s Gluten Free Beer.

Gluten Free Taco Pizza
Taco Pizza is a true Midwest Favorite! It’s two of my favorites; tacos & pizza in, one tasty dish.

Perfect Shredded Chicken Tacos

These soft chicken tacos have the perfect amount of flavor in its blend of savory seasonings. These authentic tacos taste so delicious; it’s hard to tell their even gluten free.

Prep Time: 10 minutes
Cook Time: 40 minutes
Serves 4

1 (15 oz) can tomato sauce
1/4 cup gluten free beer or white wine vinegar
2 tsp minced garlic
3 1/2 tsp chili powder
1 tsp ground cumin
2 tsp oregano
1/2 tsp sugar
2 lbs boneless, skinless chicken
Chicken seasoning, to taste (for chicken)
16 corn tortillas

Toppings: lettuce, shredded cheese, tomatoes, avocados, taco sauce, onions and/or sour cream.

1. In large saucepan, mix tomato sauce, beer, garlic, chili powder, cumin, oregano and sugar and simmer on low.
2. Heat oil in large skillet over medium-high heat.  Rub chicken with chicken seasoning, turning once, until light golden brown on both sides, about 5 minutes.
3. Carefully add chicken to tomato sauce mixture; bring to a boil. Lower heat to medium-low. Simmer, covered, until cooked through, flipping once, about 20 minutes.
3. Transfer chicken back to large skillet; reserve sauce in pan. Using two forks, shred chicken breast. Transfer chicken to saucepan with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, about 10 minutes more.
4. Meanwhile, heat oil in large skillet used for chicken over medium-high. Place tortillas in one at a time, cooking tortillas for 15 seconds on each side. Transfer tortillas to a serving plate with a dry paper towel. Alternate tortillas with paper towels.
5. Scoop chicken mixture into warmed corn tortillas. Garnish with desired toppings. Enjoy!

Easy Warm Tortillas – For real easy warm tortillas simply put a tortilla on a plate, covered with a damp paper towel. Alternate tortillas with paper towels. Microwave all the tortillas for 45 seconds. Keep tortillas in warm, damp paper towel until ready to serve.

Supreme Gluten Free Chicken Fajitas
These phenomenal gluten free chicken fajitas include onions, green peppers, zucchini and more.

Mexican Style Pork and Potato Verde
This tender pork, potatoes and beans recipe is a complete meal in one.

Fresh Gluten Free Raspberry Bars

This flavorful, mouthwatering dessert is a great summer time recipe for any event. The lemon zest in this dish really brings out the refreshing raspberry flavor.

Prep Time: 20 minutes
Bake Time: 45-50 minutes
Chill Time: 3 hours
Serves 16

1 cup (2 sticks) unsalted butter, cut in 1-inch cubes
1/2 tsp salt
1 (12 oz) box gluten free sugar cookies
1/2 cup gluten free multipurpose flour or tapioca flour
3/4 cup seedless raspberry jam or preserves
2 cups (1 pint) fresh raspberries
1 (8 oz) pkg cream cheese, softened
1/2 cup sugar
1 Tbsp gluten free multipurpose flour or Tapioca flour
2 large eggs
2 Tbsp finely shredded lemon peel (zest)
2 Tbsp freshly squeezed lemon juice
1/2 tsp vanilla extract
2 Tbsp powdered sugar (optional topping)

1. Preheat oven to 350 degrees. Line a 13x9x2-inch baking pan with aluminum foil, leaving extra foil extending over ends; set aside.
2. In large bowl, beat the butter until it just begins to blend, about 30 seconds. Add salt, just mix it-don’t try to cream it. Add cookie mix; mix with your hands until dough is an even consistency, and can be made into a ball. Mix well to prevent crumbling, don’t be afraid to over mix this recipe.
3. Spread dough onto prepared pan; use fingers to press dough into an even layer. Bake 20 minutes or until dough has begun to puff. Cool for 5 minutes. Lightly brush parameter of the crust with softened butter to keep crust from sticking to the foil.
4. Spread jam evenly over crust. Sprinkle evenly with raspberries.
5. In large bowl, beat cream cheese. Mix in granulated sugar and flour until blended. Add egg, lemon zest, lemon juice and vanilla, mix well. Beat until smooth. Pour cream cheese mixture on top of prepared crust and move the pan side-to-side to spread evenly.
6. Bake in oven at 350 degrees for 25-30 minutes more. Raspberry bars are ready when the top appears firm. Chill on wire rack for 1 hour. Transfer to refrigerator for 2 hours. Carefully remove bars from pan by lifting the bars with the extra aluminum foil on the sides. Place bars on serving dish. Cut into 16 bars or smaller bite size pieces to share. Enjoy!

Olive Garden Gluten Free Pumpkin Cheesecake
This recipe tastes just like the Olive Garden Pumpkin Cheesecake – only gluten free.

 Ultimate Gluten Free Blondie Bars
Soft, delicious Blondie Bars with chocolate chips, vanilla ice cream and chocolate drizzle.



JELL-O Majic Mousse

Mix up your tradition JELL-O recipe with this fun, easy recipe.

Prep Time: 10 minutes
Chill Time: 8 hours
Yields 5 ½ cups

1-1/2 cups boiling water
1 pkg (3 oz) JELL-O Brand Gelatin
1 tub (8 oz) COOL WHIP Whipped Topping, frozen or thawed

1. Add boiling water to gelatin mix in large bowl; stir 2 minutes or until completely dissolved.
2. Remove from heat, whisk in COOL WHIP until blended.
3. Refrigerate 8 hours or until firm.

JELL-O makes a great, light snack with lunch or bedtime treat. Have some fun with your kids and use cookie stencils to cut cute shapes out of the jello. Enjoy!

 Is JELL-O and Pudding Gluten Free
Check to learn more on purchasing safe gluten free JELL-O and Pudding brands.

Gluten Free JELL-O Cake
This moist, refreshing dessert is easy to make and gluten free!

Mexican-Style Pork and Potato Verde

This tender pork, potatoes and beans recipe is a complete meal in one. Top off this Mexican-Style dish with sliced avocado and fresh cilantro.

Prep Time: 15 minutes
Cook Time: 45 minutes
Serves 3-4

1 Tbsp olive oil
2 lbs pork tenderloin, cut into 1-inch cubes
1 (16 oz) jar salsa verde
1 (4 oz) can diced green chiles
1 cup chicken broth
1 tsp Mexican seasoning
1 lb Yukon gold or Russet potatoes
2 green onions, sliced
1 (15 oz) can black beans, rinsed and drained
1 avocado, sliced (optional)
1/4 bunch cilantro, chopped (optional)
1/4 cup sour cream (optional)

1. In large saucepan, heat oil and cook pork on medium-heat until brown on all sides, about 8 minutes.
2. Add salsa, chiles, broth and seasoning to pan. Bring to a boil, reduce heat and simmer, covered, for 20 minutes.
3. Meanwhile cut the potatoes into 3/4-inch cubes. Potatoes can be cooked with or without the peel. Add potatoes; cook on medium for 30 minutes more or until pork is very tender.
4. Uncover; add green onions and bean, cook for about 5 minutes longer or until sauce has thickened. Top with sour cream if you like. Enjoy!

Spicier – To give more heat to this dish simply use hot Mexican-style seasoning and hot salsa.

Double this batch and refrigerate or freeze the leftovers in an airtight container for a quick lunch or dinner.

Gluten Free Chicken Enchilada Bake
This incredible meal is not only simply divine, it’s also fairly simple to make.

Gluten Free Chocolate Snickers Cookies
These soft, rich cookies use two of my favorite candy bars; Dove Chocolates & Snickers!

Olive Garden Gluten Free Pumpkin Cheesecake

This pumpkin cheesecake is the perfect dessert for Thanksgiving and fall festivities. This recipe tastes just like the Olive Garden Pumpkin Cheesecake – only gluten free.

Prep Time: 20 minutes
Cook & Chill Time: 5-1/2 hours
Yields 10-12 slices

1 ½ cup gingersnap cookie crumbs
6 Tbsp unsalted butter, melted

3 pkgs (8 oz) cream cheese, at room temperature
1 cup sugar
1 tsp cinnamon
3/4 tsp ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 1/4 cup pumpkin puree
5 large eggs
1/2 cup heavy cream

whipped cream
gingersnap cookie crumbs
caramel drizzle

1. Grease a 9-inch spring form pan. Combine gingersnap crumbs and butter in bowl, mix well. Press mixture firmly into prepared pan and refrigerate.
2. Preheat oven to 350 degrees.
3. In large bowl, beat cream cheese, sugar and spices until smooth, light in texture. Add pumpkin puree and mix until just blended. Stir in eggs one at a time, scraping side of bowl after each addition. Stir in cream.
4. Pour batter into crust. Bake in preheated oven for 50 minutes. Let cheesecake remain in warm oven for another 45 minutes. Cover and refrigerate for at least 4 hours. Top each piece with whipped cream, cookie crumbs and caramel drizzle when serving. Enjoy!

Cheesecake will keep for 4-5 days in refrigerator and 2 weeks in the freezer. If you don’t have gluten free ginger snap cookies, simply crush regular short bread cookies into crumbs. The shortbread cookies will taste just as delicious for the crust.  

Gluten Free New York Cheesecake
This light, refreshing dessert is unlike any other – it truly is the perfect cheesecake.

Simple Gluten Free Apple Streusel
This gluten-free recipe is real simple to make and taste incredible.

Is JELL-O Gelatin & Pudding Gluten Free?

Yes, JELL-O Gelatin, Cook & Serve Puddings and Instant Puddings are gluten free if you purchase Kraft in the United States. Kraft will not hide any gluten in their ingredients.

Kraft (U.S.) clearly states on all of their products if they contain:
wheat, barley, oats or rye

As for the any other brands, be sure to read the label carefully or call the manufacturer to verify they are gluten free. Be aware of modified corn starch – this can be a common gluten ingredient in pudding mixes.

Kraft – Choosing Gluten Free Foods
Learn more about Kraft’s gluten free products and regulations.

Gluten Free Pudding Cake
This rich pudding cake is extremely easy to make and taste great.

Gluten Free Bisquick Pancakes

This recipe is from GlutenFreely, and commonly located on Bisquick Gluten Free Mix. I found this recipe to be simple to make, and taste just like traditional pancakes.

Start to Finish: 10 minutes
Yields 8-10

1 cup Gluten Free Bisquick mix
1 egg
1 cup milk
2 Tbsp olive oil

1. In medium bowl, stir ingredients until well blended.
2. Heat greased griddle, pour slightly less than 1/4 cupfuls onto hot griddle.
3. Cook until edges are dry. Turn; cook until golden. If the pancakes are browning too fast and turning out darker than you prefer, turn the heat down.

Pancakes are endlessly versatile. Add blueberries, raisins, cinnamon, or nuts to boost nutrition or calories. Make pancakes for dessert by adding chocolate chips, cinnamon and sugar, and whip cream. Top pancakes with fresh fruit, powdered sugar, butter and/or syrup.

Double your batch to save leftovers for a busy week. Place leftovers on a  plate with plastic wrap, and store them  in the fridge. Reheat them in the toaster over for breakfast, quick snack or dessert.

Babies and kids love pancakes, but then again don’t we all. Pancakes are suitable for babies over the age of one. Enjoy and have fun!

The Best Gluten Free Pumpkin Bread
This moist, delightful pumpkin bread is truly one of my all time favorite recipes!

Gluten Free Strawberry Shortcake
What’s better than fresh strawberries, whip cream and a sweet, moist shortcake underneath?