When I find myself eating out in a restaurant, I often think of all of the little fixes that can be made to make menu items gluten free. For example: a burger without the bun wrapped in lettuce instead; a salad without croutons; gravy thickened with cornstarch instead of flour, etc., etc. Many of these fixes are the simple exclusion of bread or a crust. Below are a few of the recipes that I enjoy crustless and gluten free:
Gluten Free Crustless Chicken or Turkey Pot Pie
1 1/2 tablespoons Butter
1 small Onion, chopped
1/2 cup Carrots, chopped
1/2 cup Potatoes, chopped
1/2 cup Celery, chopped
2 tablespoons Tapioca Starch
1/2 teaspoon Salt
1/2 teaspoon dried Thyme
1/2 teaspoon dried Rosemary
pinch of Black Pepper (optional)
2 cups Turkey or Chicken stock
2 cups cooked Turkey or Chicken, chopped
Several hours before serving: Melt butter in a saucepan (medium heat). Add onion, carrots, potatoes and celery and cook until softened, about 5 to 7 minutes. Stir in tapioca starch and whisk, keeping the pot on medium heat, about 2 minutes. Add seasonings and stock, 1/2 cup at a time, stirring constantly, until it thickens, about 5 minutes. Stir in chopped turkey or chicken. Cover and set aside to cool, then refrigerate until cold. The cold filling will be quite thick.
45 minutes before serving: Preheat oven to 425°. Spoon filling into 4-6 Ramekins Bake 12 to 14 minutes.
Serves 4-6 people
Gluten Free Crustless Quiche
1 Can Evaporated Milk
1/2 tsp Salt
8-10 Slices of Bacon Cooked and Crumbled (I often use the 5 second bacon that comes ready)
1 Cup Cheese
1/4 Finely Minced Onion
Preheat your oven to 350°. Cover the bottom of a prepared pie pan with Cheese, Onion and Bacon. Whisk together the other ingredients and pour into pie plate. Bake for 25 minutes and let rest for 10-15 minutes before serving.
Serves 4-6 people depending on appetite.
Please note, if bacon and onion are not your favorite, substitute with your favorite omelet filling such as, ham, peppers, onion, cheese or spinach and feta.
Gluten Free Individual Cheesecakes
These are lighter than most cheesecake so it is okay to eat more then one...
3 (8 ounce) packages of Cream Cheese
1 Cup Sugar
1 1/2 tsp Vanilla Extract
Preheat your oven to 350° and line your muffin tins and set aside. Blend together all of your ingredients. If it is tough to do by hand, slightly soften your cream cheese or use an electric mixer. Spoon "batter" into your muffin tins (a perfect measure is an ice cream scoop) to about 2/3 full. Bake for 35 minutes. Allow 10-15 minutes for your cakes to cool. Top with your favorite pie filling or whipped topping. Store in an airtight container and refrigerate.
Makes approximately 24 - 30 depending on the size of your muffin tin.