Tips for making a Creamy Gluten Free Baked Feta Pasta Recipe – TikTok Feta Pasta is really a thing! A Finland blogger published the recipe in 2019. She knew it would be popular, but had no idea it would be an international sensation with 600 million views on TikTok. While it is delicious, depending upon how you make it, depends upon the results. Here are a few tips, which will result in perfection.
Recommended Brand of Feta Cheese
Valbreso® Feta from France made with 100% Pure Sheep’s Milk is the feta cheese with a content that is high in fat. Their cheese is made from the same milk that makes up Roquefort, which provides their unique flavor and richness.
Besides its creaminess, Valbreaso® feta has no aftertaste, just a tangy, delicate taste with a a little saltiness. It really has that melt-in-your-mouth texture yet it’s firm.
Do not use their lower in fat variety. Low-fat or crumbled feta will not melt nor turn out creamy.
When using other brands, they may release too much water. In this case, use less pasta water.
High Smoke Point Oils
Learn the smoke point of oils. Check out the Wikipedia article on Smoke Points. Just be sure to chose an oil with a neutral flavor. Peanut oil would not be appropriate for this recipe.
1/2cupneutral-flavored high smoke point oil*plus more for the dish (avocado) (no less than 1/4 cup + 2 tablespoons)
8ouncesFrench Feta Cheese(Valbreaso)
12ouncesgluten free pasta of choice (Jovial) spaghetti, penne, elbow, etc.
Preheat the oven to 400°F; oil a large baking dish. Using a large baking dish avoids overcrowding of the cherry tomatoes. (Give them room to pop open, which allows them to caramelize.)
Add the tomatoes to the prepared dish and drizzle the oil over them. (Too little oil results in dry pasta and too much results in a pool of grease.)
Add the block of feta cheese on top, in the center; bake for 40 minutes. (Try to avoid under-baking.) If the cheese is not thoroughly melted, you may place it under a broiler for up to 5 minutes. Make sure to keep it about 6 – 8 inches away from the heat element.
While the feta and tomato cooks, bring your water to a boil, add a splash of oil and the pasta; stir occasionally. Cook long enough to reach your desired tenderness, but realize that the pasta will continue to cook a little more once combined with the hot cheese and tomato mixture.
Drain the pasta, but reserve 1/2 cup of hot pasta water; rinse pasta with room temperature water; set both aside.
Once the cheese and tomatoes bake, add the pasta and pasta water; stir until creamy. Garnish with basil or parsley and more cheese. Plate, add additional cheese if desired and serve immediately.
*Use an oil that can withstand 400°F temperature like avocado, canola if you must.
Easter baking doesn’t have to be complicated. You can make a simple cake and fill with Easter eggs. Choose from multiple gluten free bundt cakes on this website, dust with confectioners’ sugar, and fill the center with gluten free Easter candy. Also, learn how to easily create gluten free speckled Easter eggs from non-speckled eggs. It’s super easy!
Making Gluten Free Microwave Bread is so easy. The best part is that this bread is also low-carb. Whether you use this bread for sandwiches, toast, or to replace English muffins, you’ll love it! Usually microwaved recipes that contain whole egg tastes extremely eggy (sulfur-like). Not this one. The balance of flavors in this microwave gluten free bread are unequal to others. My husband, who still eats gluten and considers himself a bread connoisseur, even enjoys this bread.
I haven’t written about gluten free trios Girl Scout cookies since 2015 when they were first introduced. However, seven years later, they have updated the ingredients. I haven’t written I thought Gluten-free trios Girl Scout cookies since 2015 when they were first introduced. Find the new and old ingredients as well as a recipe to make your own.
I have to admit that these roasted potato wedges taste more like potato skins than a side dish, but how great is that? This recipe doesn’t contain as much cheese as potato skins yet contain so much flavor. They are also naturally gluten free. These potato wedges make great appetizers served plain or with sour cream and as a side dish for breakfast, lunch, or dinner.
BFree makes gluten free sweet potato wraps that contains a ton of ingredients. I just happen to have most of them on hand. So, when I heard they were good, I had to develop a recipe for them. They are so flexible, yet not gummy, that you won’t believe they’re gluten free. This Bfree sweet potato wraps copy recipe is easy to make too. Enjoy!
This gluten free devil’s food cake gets its dark color from the use of unsweetened cocoa powder and plenty of baking soda. While baking soda can be bitter when used by itself, the addition of acidic ingredients such as chocolate (even though it’s just slightly bitter) balances out, creating a dark color. Baking powder is added to provide additional leavening without the flavor of too much baking soda.
Whether you make this gluten free devil’s food cake dairy-free, with dairy, or egg-free, it is absolutely incredible. It will be everyone’s favorite whether they’re gluten free or not. Check out its texture in the below short video.
This moist and sweet American cake was first published in 1955. As part of my American collection for my upcoming gluten free cooking/baking lessons, I made this gluten free hot milk cake. Check out the cake’s texture in the below video. Then…
Hot milk cake has been an American favorite since its first publication dating back to 1955 in the Chicago Tribune by one of its editors. In this version, you’re provided a choice between dairy and dairy-free ingredients; both tested well and three size pans (9 x 9-inch, 9 x 13-inch, or two 8-inch round pans. The hot milk begins cooking the batter as soon as hot milk touches the batters, providing a head start in cooking and rising. Serve it dusted with confectioners’ sugar, like strawberry shortcake (recipe included), or your favorite icing. I think caramel or chocolate sauce would also be great choices, topped with a small dollop of whipped cream. The author served it with a mocha icing. I like it plain the best. It’s a sweet cake. What will you use? Check out its texture: