Mustard

Naturally Gluten-Free Condiments

MUSTARD

INGREDIENTS

½ Cup Brown Mustard Seeds
½ Cup Yellow Mustard Seeds
1 Cup White Balsamic Vinegar
1 Tsp Turmeric
2 Tbsp Honey
½ Tsp Sea Salt

DIRECTIONS
Food Processer or Stick Blender
Glass Storage Container

Place mustard seeds and vinegar in a bowl, cover the bowl and allow sitting overnight. After letting the seeds soak overnight, transfer to processer or tall bowl if using a stick blender. Add all remaining ingredients and blend until puréed. If you want a smoother consistency, add 1-3 Tbsp of warm water. Once puréed, add more honey or spices according to your taste.

Store Mustard in an airtight glass jar in the refrigerator to use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Boston Baked Beans, Vintage Recipe

Naturally Gluten-Free Meals

BOSTON BAKED BEANS

100 Year Old Vintage Recipe

 
INGREDIENTS

2 Lb Navy Beans, soaked overnight
1 Large Onion, cut up
10 Cup Water
½ Cup Catsup
¾ Cup Molasses
½ Cup Sugar
1 Tbls Salt
1 Tsp Dry Mustard
¼ Tsp Garlic Salt
 
DIRECTIONS
Preheat oven 300-325F
Large bean pot or Dutch oven
 
Soak beans overnight in club soda.  First thing in the morning remove any stones and rinse and drain beans.  In large bean pot place onion on bottom and add beans.  In separate bowl mix remaining ingredients and pour over beans.  Cover and place in preheated oven to bake for several hours. Once or twice during cooking, give everything a stir, just to submerge the topmost beans and bring some of the ones from below up to the surface. Bake time is generally 10-14 hours. Keep covered until the last hour of baking, then remove the cover.
 
Continue to bake until the beans are extremely tender but still mostly whole, with only a small fraction beginning to burst. Check beans once or twice per hour during baking, adding hot water as needed to prevent the beans on the surface from drying out. Stir beans twice during the baking process to submerge the top ones, leveling them out each time; over time, a dark, browned crust will form on the surface of the beans. The goal throughout is to keep the liquid level just high enough that the upper beans don't dry out, but not so high that the surface doesn't brown. Stop adding liquid during the last hour of baking unless the level becomes perilously low. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Gingerbread Coffee Mix

Naturally Gluten-Free Drink Mixes

GINGERBREAD COFFEE MIX

Makes 4 Cups Dry Mix

 
INGREDIENTS
3 Cups Powdered Nondairy Creamer
1 Cup Dark Brown Sugar, packed
1 Tsp Ginger
1 Tsp Cinnamon
1 Tsp Allspice
1 Tsp Nutmeg
1 Tsp Cloves
¾ Cup Instant Coffee
 
DIRECTIONS
Air-Tight Storage Container
 
Measure all dry ingredients into a blender or food processor and pulse until well-combined. Label and store in a cool, dry space away from sunlight.
 
To use:
Place ¼ cup of mix in a mug and add 1 cup of warm water and stir.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Tonnato Sauce

Naturally Gluten-Free Sauces

TONNATO SAUCE

Served 2-3 people

INGREDIENTS

2 Eggs

5 Oz Canned Tuna, water packed, drained

1 Tbs Capers, drained

1 Oz Anchovy Fillets

1 1/2 Tbs Lemon Juice

1/4 Cup Olive Oil

1/4 Cup Mayonnaise

Sea Salt & Pepper to taste

DIRECTIONS

Food Processer or Stick Blender

Glass Storage Container w/Airtight Lid

Hard boil the eggs by placing in small pot with enough water to cover. Bring to a boil, cover & turn off heat and let sit for 10 mins. Remove from heat and fill pan with cold water. When cool, peel and slice. 

While eggs are cooking, place remaining ingredients into the food processor or a tall bowl if using a stick blender. Pulse until until smooth. Add the eggs and continue to blend until smooth and creamy

Store the Tonnato Sauce in an airtight glass jar in the refrigerator to use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Florida Key Lime Pie Vintage Recipe

Naturally Gluten-Free Desserts

FLORIDA KEY LIME PIE

50 Year Old Vintage Recipe

 

INGREDIENTS

1 Baked GF Pie Shell or GF Graham Cracker Crust

4 Eggs, separated

½ Cup Lime Juice

1 14oz Can Sweetened Condensed Milk

½ Tsp Cream Of Tartar

1/3 Cup Sugar

 

DIRECTIONS

Preheat oven 350F

 

Beat egg yolks until light and thick.  Blend in lime juice, and then add the milk, stirring until mixture thickens.  Pour into baked pie shell.

 

Beat egg whites with cream of tartar until stiff. Gradually beat in sugar until glossy peaks form.  Spread egg whites over surface of pie to edge of the crust.  Bake until golden brown, about 20 minutes.  Chill before serving.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Grandma's Sunday Soup

 Naturally Gluten-Free

GRANDMA’S SUNDAY SOUP 

Vintage Recipe, Serves 6 people

INGREDIENTS

Meatballs

½ Lb Ground Beef

½ Lb Ground Pork

1 Egg

½ Cup Cooked Rice 

¼ Tsp Salt 

1 Tsp Parsley 

DIRECTIONS

Heat the oven to 400° F

Rimmed sheet pan lined with parchment

In a large bowl, mix all ingredients and shape into meatballs lined up on the sheet pan. Bake for about 15 minutes until browned and cooked through. When done, remove from the oven and allow cooling before transferring to a large pot, with cover, on the stove-top.

Soup 

4 Cups Broth, Beef or Vegetable

1 12oz Can Stewed Tomatoes 

½ Cup Onion, diced

¼ Cup Celery, chopped 

¼ Cup Parsley, chopped 

½ Tsp Onion Powder

½ Tsp Garlic Powder

¼ Tsp Oregano 

¼ Tsp Basil 

1 Bay Leaf 

Salt & Pepper, to taste

Over medium/high heat, add the remaining ingredients to the pot and bring to boiling. Reduce heat, cover, and simmer for one hour. Stir occasionally to break up tomatoes. Remove the bay leaf and serve while still warm.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Brazilian Brigadeiros

 Naturally Gluten-Free Cookies

Brigadeiros

Makes 2 dozen

INGREDIENTS

1 ¼ Cups Sweetened Condensed Milk

1/3 Cup Unsweetened Cocoa Powder

2 Tbls Butter, cut into small pieces

¼ Tsp Vanilla Extract

Chocolate Sprinkles, Grated Chocolate, Cocoa Powder, or Shredded Coconut for dusting

DIRECTIONS

8x8-inch baking pan, lightly buttered

In a medium saucepan, over medium heat, combine the sweetened condensed milk, cocoa powder, butter, and salt. Whisk often to encourage the butter to melt and the cocoa powder to dissolve. Once the candy comes to a bubble, reduce the heat to low and cook, whisking often. The candy is finished when it's the consistency of a thick brownie batter and slides in a soft mass from one side of the pan to the other when the pan is tilted—this can take anywhere from 15 to 25 minutes, depending on your stove, but it’s better to keep the heat low and give the candy more time to cook down than to rush it and risk burning it. Stir in the vanilla extract. Pour the candy into the prepared baking pan and chill in the refrigerator until the candy is somewhat firm with a claylike texture, about 1 hour.

When you’re ready to form the candies, pour your desired coatings onto individual plates. Use your fingers or a small ice cream scoop with a capacity of about 1 teaspoon to portion out bits of candy and roll them into 1-inch balls. Drop each ball into a dish of coating and roll to coat. Set the finished candies on a small baking sheet, or place them into small paper candy cups. Brigadeiros can be stored in the refrigerator in an airtight container.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Italian Walnut Crescents Vintage Recipe

Naturally Gluten-Free

ITALIAN WALNUT CRESCENTS

100 Year Old Vintage Recipe

 

INGREDIENTS

 

½ Cup Butter

½ Cup Confectioners’ Sugar

½ Cup Walnuts, finely ground

1 Cup GF Cup4Cup Flour Blend, any brand

1/8 Tsp Salt

1 Tsp Vanilla

 

DIRECTIONS

Preheat oven to 325F

Large cookie sheet with parchment paper

 

Combine butter and sugar until smooth.  Add flour, nuts, salt and vanilla and mix until a thick paste.  Use a medium cookie scoop or teaspoon to portion out the dough. Roll each ball between palms and shape into crescents on cookie sheet.  Bake the cookies for about 13-15 minutes, or until they are set, and have just begun to take on color. Allow the cookies to cool slightly and then sprinkle with sugar while cookies are still warm.  Store the cookies in an airtight container. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Cherry No-Bakes

Naturally Gluten-Free Cookies

CHERRY NO-BAKE COOKIES

Makes about 5-1/2 dozen

INGREDIENTS

2 Cups Sugar

1/2 Cup Butter, cubed

6 Tbls Milk

3 Tbls Baking Cocoa

1 Cup Peanut Butter

1/2 Tsp Vanilla

1/4 Tsp Almond Extract

3 Cups Quick-Cooking Oats (certified GF)

1 Jar (10 Ounces) Maraschino Cherries, stemless, drained and finely chopped

DIRECTIONS

Large cookie sheet with parchment paper

In a large saucepan, combine sugar, butter, milk and cocoa. Bring to a boil, stirring constantly. Continue to cook and stir for about 3 minutes.

Remove from heat; stir in peanut butter and extracts until blended. Stir in oats and cherries. Using a medium cookie scoop or teaspoon portion out the dough onto parchment-lined baking sheet. Refrigerate until set. Store the cookies in an airtight container.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Chocolate Nut Butter Cookie Sandwiches

Naturally Gluten-Free Cookies

CHOCOLATE NUT BUTTER COOKIE SANDWICHES

Makes 12 cookie sandwiches

Ingredients

COOKIES:

1 1/4 Cups Nut Butter

1/4 Cup Honey

1/4 Cup Sugar

2 Large Eggs

2 Tsp Vanilla

1/3 Cup Dark Cocoa Powder

1 Tsp Baking Soda

1/4 Tsp Salt

1/2 Cup Semi-Sweet Chocolate Chips, melted

NUT BUTTER FILLING:

3 Tbls Butter

1 Cup Nut Butter

1/2 Cup Confectioners' Sugar

Directions

Preheat the oven to 350°

Line a baking tray with parchment paper

Give the nut butter a good stirring with a spoon or a knife. This is to help redistribute the oil. In a large bowl, mix all the cookie ingredients together except for the melted chocolate. Once it's thoroughly combined, mix in the chocolate. At this point, the dough will be very wet and seem a little oily. That's totally normal but refrigeration will take care of that. Cover the bowl and refrigerate the dough for 1 hour or until it's no longer sticky and it's easy to handle.

Meanwhile, prepare the filling. In a medium bowl, mix together all the filling ingredients until well combined. Allow to chill in the refrigerator.

Use a medium cookie scoop or tablespoon and place the balls about 1 1/2" apart on the prepared baking tray. Bake for 6-8 minutes or just until the top of the cookies appear baked. If they appear puffy don’t worry, they should deflate while cooling.  Remove the cookies from the oven and let them cool completely on the baking tray. Once the cookies have completely cooled, assemble the cookie sandwiches by placing some of the filling between two cookies. There should be enough filling to make 12 finished sandwiches.  Store the cookies in an airtight container in the refrigerator for up to 1 week.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida