Gluten Free Entrees Recipes

Gluten Free Biscuits & Gravy

Gluten Free Biscuits and Gravy

photo by recipe author

Servings: 3-4

Biscuits:

1/2 cup coconut flour
1/4 cup almond flour
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon cold grass-fed butter (coconut oil is fine here too)
6 egg whites
a little coconut oil

Sausage Gravy:

16 oz. bison breakfast sausage
2 tablespoons arrowroot powder
14 oz coconut milk*
1/4 teaspoon fennel seeds
1 tsp dried, rubbed sage
1/4 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon salt

Biscuits:

1. Preheat oven to 400 degrees F. Grease up 6 cups of a muffin tin with coconut oil.

2. Put coconut flour, almond flour, salt and baking powder in the bowl of a food processor. Add the butter and pulse until the butter is incorporated. The butter pieces should be about the size of peas.

3. In a blender (or by hand if you’re feeling energetic), whiz the egg whites until they are frothy. Add them to the food processor and pulse a couple times until they’re incorporated. Don’t go crazy though, just pulse it a few times until just blended.

4. Distribute the batter evenly into the 6 cups of your muffin tin. It should fill them about 3/4 full. These biscuits don’t rise, so that’s okay. Bake for 15 minutes until the tops are browned.

5. Pour your gravy on top, and enjoy.

Sausage Gravy:

1. Heat up a skillet over medium-high heat and brown the sausage. Break up the sausage into fairly small pieces so it will cook easily, but I like to leave some bigger chunks in there too. Once the sausage is thoroughly cooked, remove it with a slotted spoon and set it aside. Discard most of the fat, but leave about a tablespoon in there, and leave all the stuck-on brown bits of sausage in the bottom of the pan.

2. Turn the heat down to medium. Add the arrowroot and stir it into the fat and brown bits, whisking constantly for about a minute so it doesn’t burn. It will get pretty thick and almost dry.

3. Add the coconut milk about 1/3 at a time, and whisk together with the “roux,” incorporating it thoroughly. Some of the browned bits should start to come off the bottom of the pan, too. This is what we want. Keep adding in the coconut milk until it is all incorporated. Add the fennel, sage, cayenne, salt and pepper and mix it in.

4. Add the sausage back in and incorporate throughout the gravy. Cook for a moment so everything is heated evenly. Serve immediately over biscuits.

Recipe submitted by Amber, Norfolk, VA

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

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Bison Coconut Cream Curry Stew

Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

Servings: 5
Preparation Time: 15 minutes

1 small onion, diced
4 cloves garlic
Coconut oil, as needed for sautéing
1 lb. bison stew meat
2 teaspoon curry
1 teaspoon cumin
1 teaspoon turmeric powder
Salt and pepper to taste
3 tablespoons coconut cream concentrate
2 cups beef broth
1 medium sized sweet potato, cubed
1 medium sized carrot, chopped
2 stalks celery, chopped
1 medium size zucchini, chopped
8 oz. baby bella mushrooms, sliced

Sauté onion and garlic in coconut oil until onion is soft. Add bison and sauté for another 2 minutes.

Add curry, cumin, turmeric, salt, pepper and coconut cream concentrate and beef broth. Cover and simmer for 2 hours or until the meat is tender. Add remaining ingredients and continue cooking until the vegetables are soft and cooked through.

Serve over rice or pasta and top with sour cream or plain yogurt.

Enjoy!

Recipe courtesy Marianita Shilhavy

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Gluten-free Vegetarian “Mexican” Lasagna

Gluten free Vegetarian Mexican Lasagna

Photo by recipe author

Servings: 8-10

Preparation Time: 15 minutes

1 onion
1 jalapeño
1 green pepper
2 tablespoons coconut oil
1/2 cup frozen corn
1 teaspoon ground cumin
1/2 teaspoon salt
9 6-inch corn tortillas
1/2 cup salsa
16 oz organic refried beans
8 oz shredded cheese
Cilantro for garnish

1. Slice onion, jalapeño and green pepper. Sauté in coconut oil in large saucepan over medium heat until softened but still slightly crisp, 5-7 minutes. Add frozen corn and heat through. Season with ground cumin and salt. Remove from heat.

2. Preheat oven to 375 degrees.

3. Using 8×10″ pan, cut 3 tortillas to cover bottom of pan. In small bowl, combine salsa and refried beans. Spread beans over tortillas and top with half of the cheese.

4. Top with another layer of tortillas and green bean/onion mixture. Top with final layer of tortillas and remaining cheese.

5. Bake, covered with aluminum foil for 20 minutes. Uncover and continue baking another 10-15 minutes until top is golden brown.

Serve topped with cilantro.

Recipe submitted by Tammy, Union City, TN

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Gluten Free Yam Pancakes

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Makes about 6 pancakes
Preparation Time: 15 minutes

1 medium yam, peeled
1 or more eggs
1 teaspoon red onion, chopped
freshly ground black pepper
virgin coconut oil
salt

Use the coarse section of a grater to grate the yam into a bowl. Take a small handful and squeeze hard to remove any excess juice. Return the grated yam to the bowl.

Add 1 whole egg and mix to blend. If the mixture looks a little dry, add one more egg yolk. It should look a little creamy, like cole slaw, but it should not be dripping with egg liquid. Add onion and pepper.

Heat a large skillet and add enough coconut oil to cover the bottom. When oil is hot but not smoking, drop a forkful of yam mixture into the skillet and flatten with a fork.

Fry until brown and crispy; flip and fry on other side. Regulate heat so that oil does not smoke and add more oil if necessary.

Repeat until all the yam mixture is used. It’s ok if the pancakes are touching in the skillet.

Drain on paper towels if desired. Salt to taste.

Note: It’s best not to re-use the oil for a second batch because the oil develops an unpleasant odor. It’s best to use two separate skillets, or wash and dry the skillet after use.

Recipe submitted by Simi, Los Angeles, CA

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Coconut Flour “Tortillas”

Coconut Flour Tortillas

Photo by recipe author

Servings: 1 tortilla
Preparation Time: 2 minutes

1 tablespoon coconut flour
1/16 teaspoon baking powder
2 egg whites (or, 3 tablespoons egg whites)
2 tablespoons water or coconut milk*
coconut oil/butter

Mix the coconut flour and baking powder with the water (or milk) and egg whites. Whisk or blend until all lumps disappear (I usually mix, then wait a couple of minutes and mix again).

Pour all the batter on a heated pan greased with coconut oil or butter (grease well). Pour batter in center of pan. Tilt the pan around to spread the batter into a large circle, almost covering the entire bottom of the pan.

Be very careful with this part: wait until the edges are brown on the side of the tortilla, or carefully circle spatula around the bottom of tortilla until safe to flip. Once safe, flip the tortilla and cook for about 30 seconds on the other side.

Fill with cream, berries, enchilada filling – anything you like!

These are thin and delicate. Use them for low-carb enchiladas, sandwich wraps, or anything you can think of!

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Brandon, Dallas TX

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Gluten Free Coconut Flour Crepes

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 4
Preparation Time: 3 minutes

1 cup coconut milk*
1/4 cup milk
3 eggs
1/4 cup coconut flour
2 tablespoons tapioca flour
dash of salt
coconut oil for griddle or pan
Mix all wet ingredients together then add all dry ingredients. Mix until there are no lumps.

Spoon onto greased pan or griddle to about 6″ in diameter. Batter is runny, so they will be very thin. Coconut flour always takes a while to cook. Flip when the top appears dry. These are quite fragile, so flip carefully. But, they are well worth the effort.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Sharla, Nampa, ID

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