Olive Oil Mayonnaise, Gluten-Free Naturally

Naturally Gluten-Free Condiments

Olive Oil Mayonnaise

Makes 3 cups

INGREDIENTS

3 Fresh Eggs, room temperature

2 Tsps Dry Mustard or 1 Tbls Dijon Mustard

2 Tsp Honey

2 Cups Light Olive Oil

Fresh Lemon, juice & zest

Pink Sea Salt, White Pepper, to taste

INSTRUCTIONS

Immersion Blender or Food Processor

In a tall bowl or food processor add the eggs, mustard, half of the honey, juice, and zest, and salt and pepper to taste. Give everything a quick pulse to blend until smooth and creamy.

Measure the olive oil into a small pitcher with a spout and place within easy reach. With the blender running, slowly add the oil in a thin stream, don’t stop the blender and don’t add the oil too quickly. The mixture will get smooth and creamy as it emulsifies. If the Mayo seems too thin, slowly stream in a bit more oil with the processor running until thick.

Once all the oil has been added scrape down the sides, give a quick stir by hand and taste. Add more honey, lemon juice or zest, salt and pepper, to taste. Store the Mayo in a glass container in the refrigerator and use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Donations: https://glutenfreeforlifeexpo1.blogspot.com

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

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

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Mustard, Gluten-Free Naturally

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

Donations: https://glutenfreeforlifeexpo1.blogspot.com

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

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

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Dominican Pernil, Gluten-Free Naturally

Naturally Gluten-Free Meals

Dominican Pernil, Roast Pork

Serves 6 people

INGREDIENTS

5 Lb Pork Shoulder

4 Limes, juiced

2 Oranges, juiced

1 Tbl Dried Oregano

1 Medium Onion, diced

1/2 Tbl Pepper

1 Tbl Smoked Paprika

1 Tbl Chicken Bouillon Powder

3 Tsp Salt

7-8 Garlic Cloves, crushed

DIRECTIONS

Rinse and clean the Pork Shoulder and pat dry. Using a knife, or one of those large 2-pronged serving forks, poke the pork shoulder making as many holes as possible. Juice the limes and oranges into a bowl; add the oregano, onion, paprika, bouillon powder, garlic, salt & pepper. Use a stick blender to mix the marinade until smooth. Place the pork in a deep covered bowl, add the marinade and cover the bowl. 

Refrigerate for about 3 hours or overnight. Remove from the fridge and place on the counter for about 30 minutes to a let the pork to come to room temperature.

Preheat the oven to 325 degrees

Place the pork and marinade in a roasting pan and bake in preheated oven for 3 hours with skin side up. After 3 hours, increase the temperature of the oven to 375 degrees and let it cook for another hour or until the skin in crispy.  Allow to rest for 10 minutes before slicing.

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

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Zucchini Brownies, Gluten-Free Naturally

Naturally Gluten-Free Desserts

ZUCCHINI BROWNIES

Makes 16 brownies

INGREDIENTS

1 Cup Almond Butter

2 Medium Zucchini, unpeeled, shredded

1/3 Cup Honey

1 Large Egg

1 Tsp Vanilla

1 Tsp Baking Soda

½ Tsp Cinnamon

1 Cup Semisweet Chocolate Chips, melted

DIRECTIONS

Preheat oven to 350 F

Grease a 9 x 9-inch baking pan

In a large bowl, combine all ingredients and mix thoroughly until smooth. Pour into prepared pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before cutting into squares.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Donations: https://glutenfreeforlifeexpo1.blogspot.com

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

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

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Baking Bacon, Gluten-Free Naturally

Naturally Gluten-Free Meals

Baking Bacon

DIRECTIONS

Preheat the oven to 350ºF

A rimmed baking sheet with an oven-safe rack set inside

Arrange the slices in a single layer on the rack, careful not to stretch the slices too much. Place the pan in the preheated oven and set the timer for 20 minutes. Once the timer goes off, begin to watch for your perfect doneness.  Continue to bake for another 5-10 minutes depending. Once done, quickly transfer the bacon to several layers of paper towel to drain and cool. If you leave the bacon on the heated rack it will continue to cook as the rack cools, so be careful.  How quickly your bacon bakes will also depend on the thickness. Thinner bacon requires less time, thicker bacon needs more.

If you don’t have an oven-safe rack, don’t panic. Simply arrange the slices in a single layer on the pan. Place the pan in the preheated oven and set the timer for 20 minutes. Once the timer goes off, flip the pieces of bacon in the pan and return to the oven to watch for your perfect doneness.  Continue to bake for another 5-10 minutes depending.

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

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Banana Souffles, Gluten-Free Naturally

Naturally Gluten-Free Desserts

BANANA SOUFFLÉS

Serves 4 People

INGREDIENTS

3 Tbls Sugar

2 Ripe Bananas, mashed (1 1/4 Cups)

1 Tbl Lime Juice

2 Large Eggs, separated

Salt

DIRECTIONS

Preheat the oven to 400°

4 Individual Ramekins, buttered & sugared

In a food processor, or tall bowl if using an immersion blender, puree the bananas with the lime juice, egg yolk and 2 tablespoons of the sugar until smooth.

In a large mixing bowl, beat the egg whites with a pinch of salt until soft peaks form. Add the remaining tablespoon of sugar and beat until firm and glossy. Using a rubber spatula, gently fold a bit of the banana puree mixture into the egg whites.  Add the remaining puree mixture and continue to gently fold in the egg whites only until incorporated. Do not over mix or deflate the egg whites. Pour the egg mixture into the ramekins and fill to top. Place ramekins on a cookie sheet and bake for about 15 minutes until high and fluffy. Serve immediately. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

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

Florida FB Group:  https://www.facebook.com/groups/GlutenFreeforLife

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

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Baked Moroccan Chicken, Gluten-Free Naturally

Naturally Gluten-Free Meals

Baked Moroccan Chicken

INGREDIENTS

1 Fresh Lemon, thinly sliced

1 Whole Chicken, cut-up

2 Large Onions, thinly sliced

3 Cloves Garlic, finely chopped

½ Cup Fresh Cilantro, chopped

½ Cup Fresh Parsley, chopped

2 Tsp Ginger

1 Tsp Black Pepper

1 Tsp Turmeric

½ Tsp Salt

½ Cup Raisins

¼ Cup Water

1/3 Cup Olive Oil

1 Cup Pitted Olives, green, red, or mixed

INSTRUCTIONS

Marinate the Chicken

In a large covered container add the lemon, onion, garlic, cilantro, parsley, ginger, pepper, turmeric, salt, raisins, and water. Mix well, add the chicken pieces and toss to coat. Let the chicken marinate in the refrigerator for several hours or overnight.

Preheat oven to 350 F

Add enough olive oil to a large baking dish so it coats the bottom. Layer the sliced onions from the marinade and place the chicken on top skin side up. Layer the sliced lemons and any remaining marinade on top of the chicken. Add the olives and drizzle the chicken with the remaining olive oil.

Bake the chicken uncovered for 45 minutes, or until the chicken is light golden brown, basting occasionally.

Reduce the heat to 300 F and continue baking for another 30 minutes or longer. The chicken should be deeply browned, the juices should run clear, and the leg joints should move easily. Internal temperature should be between 165 and 175 F. Remove the chicken from the oven and let it rest for 10 to 15 minutes 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

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Zucchini Brownies, Gluten-Free Naturally

 Naturally Gluten-Free Desserts

ZUCCHINI BROWNIES

Ingredients

1 Cup Almond Butter

1 1/2 Cup Zucchini, shredded
1/2 cup unsweetened cocoa powder 

1/3 Cup Honey

1 Egg

1 Tsp Vanilla

1 Tsp Baking Soda

1 Tsp Cinnamon

1/2 Tsp Nutmeg

Directions

Preheat oven to 350 degrees.

Grease a 9x9 inch baking pan, line with parchment paper if desired.

In a large bowl add all ingredients and mix everything together by hand. Mix only until well combined. Tip mixture into the baking pan and bake for 35-45 minutes, or until a toothpick comes out clean. Enjoy warm or room temp.

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

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Italian Torta Caprese, Gluten-Free Naturally

Naturally Gluten-Free Desserts
Italian Torta Caprese

Makes 12 servings

INGREDIENTS

12 Tbl Butter

6 Oz Semisweet Chocolate

1 Tsp Vanilla

4 Eggs, separated

1 Cup Sugar, divided

2 Cups Almond Flour

2 Tbl Dutch Processed Cocoa Powder

1/2 Tsp Salt

Sweetened Whipped Cream & Berries to serve

INSTRUCTIONS

Preheat oven to 325 degrees

Grease 9-inch spring-form pan

Place butter and chocolate in microwave safe bowl and microwave with 30 second intervals, stopping and stirring until smooth and melted. Once melted, add vanilla, stir, and set aside.

In a large bowl, whip egg whites on low until foamy, then increase mixer speed to medium high and whip while slowly adding 1/2 cup of the sugar. The whites should become white and glossy. Set aside.

In another bowl, beat egg yolks and remaining sugar for about 3 minutes on medium high, until thick and pale yellow. Add chocolate mixture, mixing just until incorporated, then the almond flour, cocoa and salt. Mix again, just until incorporated. Use a rubber spatula to scrape the bowl, making sure it is well mixed.

Add about 1/3 of the egg whites to the chocolate mixture and fold in carefully until no streaks of white are visible, and then add this mixture into the rest of the egg whites. Fold in until no streaks remain. Put the batter into the prepared pan and smooth the top with an offset spatula. Bake 50 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Cool for 15 minutes, then carefully remove the side of the pan and let cool completely. Serve slices with a dusting of powdered sugar or berries and whipped cream.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Donations: https://glutenfreeforlifeexpo1.blogspot.com

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

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

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Australian Avocado Dip, Gluten-Free Naturally

Naturally Gluten-Free Appetizers

Australian Zingy Avocado Dip with Shrimp

Serves 8 people

INGREDIENTS

2 Fresh Jalapeno Chilies

1 Avocado, Coarsely Chopped

¼ Cup Sour Cream

1 Lime, zest & juice

½ Cup Fresh Parsley

½ Cup Fresh Mint

½ Cup Fresh Coriander

1 Garlic Clove, crushed

½ Tsp Ground Cumin

¼ Tsp Ground Coriander

Salt & Pepper, to taste

¼ Cup Olive Oil

1 Tbl Water, optional

1 Small Red Onion, finely chopped

4-5 lbs Large Shrimp, cooked, peeled, deveined w/tail-on

INSTRUCTIONS

Deseed and finely chop 1 jalapeno and set aside. Reserve just a pinch or leaf of each of the fresh herbs, chop fine and set aside.

Deseed and coarsely chop remaining jalapeno and place in a blender with the avocado, sour cream, lime zest and juice, parsley, mint, coriander, garlic, ground cumin and ground coriander. Pulse gently for a moment and taste for salt and pepper then season as desired. Turn the blender back on and with motor running; add oil in a slow, steady stream until smooth and well combined, scraping the side of blender as needed. If the dip is too thick, continue to blend and add the water as needed.

Transfer to a serving bowl and gently mix in half of the red onion and most of the reserved jalapeno. Sprinkle the top with the remaining onion, jalapeno and fresh herbs. Place the bowl in the center of a large serving platter and arrange the shrimp around the outside edge. Cover and keep chilled until ready to serve.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Donations: https://glutenfreeforlifeexpo1.blogspot.com

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

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

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Chinese Honey Chicken, Gluten-Free Naturally

Naturally Gluten-Free
Chinese Honey Chicken

Serves 4 people

INGREDIENTS

1/3 Cup Honey

2 Tbs Coconut Aminos

1 Tbs Apple Cider Vinegar

1 Tsp Sesame Oil

½ Tsp Crushed Red Pepper Flakes

½ Cup Cornstarch

2 Tbs Brown Sugar

1 Egg, whisked

1 Lb Chicken Breasts, cubed

3 Tbs Olive Oil

1 Thai Chili Pepper, seeded & sliced

3 Cloves Garlic, minced

2 Tbs Green Onions, diced

INSTRUCTIONS

In a small bowl, whisk honey, coconut aminos, apple cider vinegar, sesame oil and red pepper flakes together, set the bowl aside.

Combine the cornstarch and brown sugar in a shallow bowl or on a rimmed plate. Place the whisked egg in a separate shallow bowl. Add the chicken to the egg, and then coat it in the cornstarch mixture. Set the chicken aside on a clean paper towel. Add the olive oil to a large skillet over medium-high heat. Once the oil has warmed, add the chili pepper, garlic and coated chicken.

Cook the chicken until slightly brown on all sides. Pour the honey sauce over the chicken, sauté 2-3 minutes. Reduce the heat to low, cover the skillet and simmer for 6-8 minutes. Top with the diced green onions and serve.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Donations: https://glutenfreeforlifeexpo1.blogspot.com

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

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

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com