Cooking Gluten-Free & Casein Free

Strawberry Bread

Recently we have received many requests for recipes that are both gluten-free and casein-free. Since our original mission with Glutenfreeda.com was to provide delicious "gluten-free" recipes to our guests and membership we have, up until now, remained true to our original purpose. However, we are very aware of the large number of people with both gluten and casein intolerances. Currently we are in the process of updating our recipes and our site to give our members the opportunity to search or easily have a recipe converted into a GFCF recipe. This process will take some time, but in the meantime we wanted to focus on exploring recipes that are gluten-free and casein free.

This month we would like to share some wonderful recipes that are not only delicious but gluten-free and casein free.

Strawberry Bread: (makes 1 loaf)

This is always a favorite. Perfect for breakfast, brunches and snacking!

For the strawberry spread:

• 1/2 cup strawberry juice, from frozen strawberries
• 4 oz. Tofutti cream cheese
• 1 Tablespoon sugar

For the Bread:

• 1 1/2 cups gf flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1 cup sugar
• 1/2 teaspoon salt
• About 10 ounces frozen strawberries, thawed and chopped, juice reserved if making spread
• 1/2 and 1/8 cup vegetable oil
• 2 eggs, beaten
• 1/2 cup pecans, chopped

For the Spread: Combine strawberry juice, Tofutti cream cheese and sugar in a food processor. Process until smooth. Chill until ready to use.

For the Bread:

Grease and flour a loaf pan. Preheat oven to 350 degrees.

Mix all dry ingredients. In separate bowl, mix all wet ingredients. Make a well in the center of the dry ingredients and pour in wet ingredients. Mix all ingredients thoroughly with a wooden spoon. Stir in pecans. Pour into loaf pan. Bake for 60 minutes or until inserted wooden toothpick comes out clean. Cool on rack. Slice and serve with the strawberry spread.

Southwestern Risotto: (serves 4)

A delicious, creamy risotto — perfect for a one dish meal or even served as a side dish to roast pork or beef tenderloin.

• 1 red bell pepper
• 4 cups gf chicken broth (homemade preferred)
• 3 garlic cloves, 2 peeled and smashed, 1 minced
• 1 dried chipotle pepper
• 1 teaspoon salt
• 1 can black beans, drained
• 2 teaspoons olive oil
• 2 shallots, chopped
• 1 cup Arborio rice
• 1/2 cup dry white wine
• Salt and freshly ground black pepper

Preheat the broiler. Place the red pepper on a baking sheet and place under the broiler as close to the heating element as possible. Broil the pepper, turning after each side has completely blackened. Remove the pepper from the broiler and place in a bowl. Cover tightly with plastic wrap and let steam for 10 minutes. Peel the blackened outer skin off the pepper and remove the stem and seeds. Cut the roasted pepper into 1 inch pieces. Set aside.

In a medium saucepan, combine the gf chicken broth, 2 smashed garlic cloves, chipotle pepper and salt. Bring to a boil. Reduce heat and simmer gently for 10 minutes. Add the beans and continue to simmer gently for 10 minutes. Drain the beans, reserving the liquid. Discard the garlic and chipotle pepper. Return the stock to the saucepan and keep warm over low heat.

In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic clove and the shallots and fry slowly for about 4 minutes or until soft. Increase the heat to medium-high and add the rice; stirring constantly. Add the wine and cook, stirring constantly, until the wine has almost completely cooked off. Reduce the heat back to medium. Add about 1/2 cup of the warm reserved stock to the rice; stirring constantly. Once the rice has absorbed almost all of the liquid, add another ladle of stock. Repeat this process until the rice, when tasted, is al dente. Stir in the reserved black beans and the roasted pepper. Adjust the seasonings to taste with salt and freshly ground black pepper. Place the lid on the pan and let the risotto sit for 2-3 minutes. Serve immediately.

Garlic & Herb Duck Breasts: (Serves 4)

If you've ever wanted to serve duck but were unsure of the preparation or results, this is your recipe. Easy and quick to prepare and remarkably delicious!

• 2 shallots, chopped
• 3 cloves garlic, chopped
• 3 sprigs parsley, chopped
• 2 sprigs rosemary, chopped
• 1 sprig thyme, chopped
• 1 sprig oregano, chopped
• 3 basil leaves, chopped
• 2 teaspoons fresh ginger, chopped
• 1 teaspoon fresh ground black pepper
• 1 Tablespoon salt
• 4 duck breast halves
• 2 Tablespoon olive oil
• 3/4 cup gf chicken broth
• 1 Tablespoon red currant jelly

Option: fresh raspberries or blackberries for garnish

Chop the shallots, garlic, herbs and ginger all to about the same size. Combine in a small bowl with the pepper and salt. Score the duck fat in a crisscross pattern without cutting into the meat. Rub the breasts on both sides with oil and then the herb mixture. Place the breasts in a sealable plastic bag and refrigerate overnight.

Preheat oven to 400 degrees F. Wipe off most of the herb mixture from the breasts. Sauté the breasts in a dry heavy skillet over medium high heat, fat side down for 5 minutes, (check to see that the skin does not burn). Reduce heat to medium and cook for another 5 minutes. Turn breasts over and place skillet in the oven for 10 minutes. Remove duck from pan and tent with foil to keep warm. Discard the fat in the skillet. Place skillet on stove over medium heat and deglaze with the broth; scraping up browned bits. Let liquid reduce by half. Whisk in jelly and season to taste with salt and pepper. Cut breasts on the diagonal and serve with about 1 Tablespoon of sauce spooned on top.

Rice Salad with Ham & Pistachios: (Serves 4)

• 1-1/2 cups jasmine rice (or any other long-grain white rice)
• 4 Tablespoons extra-virgin olive oil
• Zest and juice of 1 lemon
• 3 cups ham, cubed
• 3/4 cup shelled unsalted pistachios
• 1/2 cup red onion, diced
• 1 small apple, peeled, cored and diced
• 1/4 cup Italian parsley, chopped
• 2 Tablespoons fresh basil, chopped
• Salt and freshly ground black pepper to taste

Place rice in heavy saucepan. Wash rice in cold water until water is near clear. Add water to saucepan. (Measuring tip: Water should reach the top of first knuckle of forefinger, when fingertip is resting on the top of the rice.) Add a dash of salt. Bring the rice to a gentle boil. Cook, uncovered, over low heat until the liquid is almost gone, about 5 minutes. Cover and reduce heat to lowest setting. Cook for 30 minutes (do not open lid before the end of cooking). Remove from heat, uncover and fluff with a fork. Place the rice in a large bowl.

In a small bowl, mix 1/4 cup of the oil with the lemon zest and lemon juice. Set aside. Add the ham, pistachios, onion, apples, parsley and basil to the rice. Toss until combined. Pour the lemon dressing over the salad and toss. Season to taste with salt and freshly ground black pepper. Let stand for about 15 minutes before serving. Serve at room temperature.

– Glutenfreeda