Carla's Gluten Free Recipe Box Newsletter

February 7, 2016

 

Dear reader,

Do you enjoy Italian food? I certainly do, but I was raised on it. My grandmother who was from Sicily taught my mother how to make many different recipes. She, in turn, taught her daughters. I hope you enjoy these 110 gluten free Italian recipes I'm sharing with you today.

Members have access to all of these recipes. If you're not a member yet, see the bottom of this email to get 15% off your annual membership.

 

Happy and healthy gluten-free cooking!

 ~Carla

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Gluten Free Lasagna Soup

Fall is my favorite time of year. It follows high temperatures, often over 100 degrees Fahrenheit. That's Central California living. We live about 25 miles south of the south entrance of Yosemite. Today was in the low 90s, but the overcast, gray skies inspired this gluten free lasagna soup. It is a perfect way to use up broken pieces of uncooked lasagna noodles. It is also a wonderful way to use leftover ricotta cheese. I had an entire tub that was about to go bad.

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Buttery Gluten Free Panettone

I recently made a large-size Gluten Free Panettone (pronounced pan uh tony) in an angel food cake pan. Panettone is a rich, buttery Italian yeast-cake prepared during the Christmas season. I usually make panettone more like bread than cake as I did in the recipe in the above link. My version had a crunchy crust, much like homemade bread. However, I figured that many of you would prefer to have a traditional recipe with a soft, buttery texture.

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Gluten Free New York Style Pizza

I have been pretty happy with my gluten free grilled pizza as a decent substitute for the lack of gluten, until now. This latest masterpiece (yes, I'll toot my own horn here), is amazing! Grilling or using a pizza stone (if not both) is ideal for creating a gluten-like texture, which gives off a gluten-like flavor. I have been waiting to have a light bulb moment, and I finally did.

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Image: Gluten Free Egg Noodles

You’ll be thankful for this egg pasta when you make soup, and you are able to rewarm it without the pasta becoming mushy. That’s not all. You can use it to make lasagna noodles, cannelloni, and ravioli. It holds up well, tastes spectacular, and the dough behaves. Use a pasta machine for ease, or roll by hand.

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Gluten Free Chicken Canneloni with Homemade Pasta

This Italian dish is so rich and delicious that you can serve it to everyone. Using homemade, gluten-free egg pasta, covered with creamy sauce, marinara, or Bolognese/meat sauce, your family and guests won’t believe it’s gluten-free. Kids who “hate spinach” beg for second helpings of this gluten free chicken cannelloni. Serve it as a side or main dish.

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Gluten Free Ravioli with Beef Filling

A culinary student made and served these ravioli to her class. They enjoyed them better than their gluten versions. Fill them with beef or your favorite ravioli filling, cheese or creamy butternut squash (from this gluten free ravioli recipe). I like to use this recipe for fried ravioli. You can learn how one of my recipe testers served this, as well.

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Gluten Free Cannoli with Mascarpone Filling

I saw some regular cannoli in a bakery decorated so elegantly that my first thought was that I just had to make a gluten free version! They were filled with mascarpone cheese, which is a sweetened Italian cream cheese. The one thing I will never order in a bakery is pre-filled cannoli, as sitting there just makes the cannoli shell soft. Ordering ahead of time is the only way to go, but making them from scratch is even better. If you're considering skipping the chocolate dipping step, consider that when dipped in chocolate cannoli  stand up properly, instead of rolling over when served or displayed. Enjoy these luscious gluten free cannoli!

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Image: Gluten Free Lasagna

This lasagna recipe turns out just right, not dry, not too saucy, with gluten-free lasagna noodles that hold up while baking. The sauce makes it incredible!

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Image: Gluten Free Biscotti

Many of the biscotti cookies I have tasted contain anise, which I am not a fan. I've never enjoyed anything with a black licorice taste. However, my mother's recipe, which I recently found 12 years after she passed away, made a wonderful gluten free biscotti. Everyone used to rave about them! I used superfine rice flour, along with starches. If you do cannot find any superfine rice flour locally, which is highly likely, you may wish to try grinding regular rice flour about 4 times in an electric coffee grinder. It makes it fine, but not superfine. I cannot be certain it will not be gritty, but it is definitely worth a try, especially since this recipe contains eggs, which will soften the grittiness. And if you'd like to skip the alcohol in this recipe, try substituting it with  some almond milk or the milk of your choosing, or perhaps even water. Though the alcohol cooks out, I know some of my readers avoid it in all of their gluten free recipes. Mom always made them with almond extract and walnuts, but choose your favorite extract and nuts. You really cannot go wrong with this gluten free biscotti recipe. Enjoy!

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Homemade Gluten Free Tortellini

After a few requests for a homemade gluten free tortellini recipe, I decided to make them. They are very much like ravioli, accept their crevices hold more sauce and they contain less filling. I suggest using a pasta maker for this recipe as it creates thinner pasta. I use the Marcato Atlas Wellness 150 Pasta Maker, as most serious pasta-makers use. (Don't waste your money on the electric model as this dough is easy to handle and does not stick to the machine easily. I just roll it through and allow it to fall under the roller, accordion-style.) It is extremely difficult, at least for me, to roll the pasta thin enough by hand for tortellini. However, if you are not sure you will ever make pasta again, give the egg pasta recipe a try by hand. Then if you enjoy it, take a look at getting a machine. Meanwhile, my readers enjoy this pasta because it has a close to gluten-like texture, withstands reheating, even in soup, and doesn't get mushy. Enjoy!

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