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.
Gluten Free Feta Pasta – TikTok Sensation
Learn the key to making gluten free feta pasta with a creamy texture, like it should be. Also, learn the brand of feta to use. You'll then learn why this easy recipe went viral on TikTok.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
neutral-flavored high smoke point oil*
plus more for the dish (avocado) (no less than 1/4 cup + 2 tablespoons)
French Feta Cheese
gluten 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.
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.
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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!
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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.
Continue reading “Gluten Free Devil’s Food Cake – Egg & Dairy-Free Options”
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:
Watch the Video!
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Fast to mix up and easy to handle dough, this gluten free dairy free lefse is truly a treat. The dough’s richness is the key to this flatbread. Roll thin to use as wraps or tortillas and roll thick for flatbread to cook on a pizza stone. Included are also dairy substitutions as well as an entirely different recipe.
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As you can see, this gluten free pound cake is perfect, probably even better than it’s gluten counterpart. This cake is just as light-weight too! Some gluten free pound cake recipes weigh a ton. Not this one! The inside is moist and very flavorful!
Continue reading “Gluten Free Lemon Pound Cake (with excellent dairy-free and egg-free options)”
Without the use of corn dextrin, rice bran, calcium enzymes, and calcium sulfates (like the original recipe), you can make this copycat gluten free whole grain 5-seed bread recipe similar to Three Bakers brand. This bread is flavorful, seedy, and has the texture of sliced sourdough. It also stays fresher longer than traditional gluten free homemade bread.
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Wow! Now, this is what I’m talking about! This is much better than my first Gluten Free Bloom’in Onion Recipe. In my earlier recipe, I adapted Chef Rob’s Gluten Free Onion Rings Recipe. This time, I used the spices that I enjoy most without it tasting like a spicy taco. Even the sauce is more on the mild side. I can’t wait to make them again. Don’t miss the Variation in the “Tips” section.
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The thick mixture is then combined with bourbon to make a true southern, and specifically, Kentucky cake. However, this gluten free lane cake is just a 2-layer cake, using my Best Gluten Free White Cake, and topped with Swiss Meringue Buttercream. It’s perfect for a Kentucky Derby celebration or just because. In 2020, for the first since 1945 (WWII), the Kentucky Debry is postponed. It will be held September 5, 2020 instead of the first Saturday in May. This cake is so good, I know that I could sell it, especially for a wedding.
Watch the video to check out its texture.
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