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Gluten-free Tuna Casserole

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Gluten-free Tuna Casserole

I remember making tuna casserole before going gluten-free, using canned cream of mushroom soup. It was pretty easy and delicious. However, the ingredients in canned cream of mushroom soup are a complete turn off: soybean oil, wheat flour, MSG, etc. So I found a recipe for tuna casserole from scratch and went about gluten-freeing it and here it is:

All the rich creamy taste and none of the guilt!

All the rich creamy taste and none of the guilt!


  • 6 Tablespoon of butter, divided
  • 1 small onion, finely diced
  • 1 stalk celery, finely chopped
  • 1 clove of garlic, minced
  • 8 ounces of mushrooms, sliced
  • 1/4 cup potato starch
  • 1 cup milk
  • 1 cup heavy cream
  • Salt and pepper to taste
  • 15 ounces canned tuna
  • 1 cup frozen peas, thawed
  • 1 cup shredded cheddar cheese
  • 16 ounces gluten-free pasta (I use brown rice pasta)

Preheat oven to 375F and grease a medium baking dish. Set aside.

Bring a large pot of water to boil (I add a little salt and olive oil to my water). Add the gluten-free pasta and cook according to the manufacturer’s instructions.

In a large skillet over medium heat, melt 2 Tablespoon of butter and add the onions. Cook until translucent, then add the celery, garlic and mushrooms. Cook until the mushrooms are golden, about 10 minutes. Set aside.

Potato starch subbed in for flour beautifully in this roux based sauce.

Potato starch subbed in for wheat flour beautifully in this roux based sauce.

The base of the creamy sauce is a roux. Melt 4 Tablespoon of butter in a medium saucepan and whisk in the potato starch until smooth.

Combine the milk and heavy cream in a measuring cup and gradually add to the roux, while whisking the entire time. Continue to cook for 5 minutes until thickened and the mixture is creamy and smooth. Season with salt and pepper. Set aside.

This is coming together nicely!

This is coming together nicely!

In a large mixing bowl, stir in together the tuna, peas, mushroom mixture and roux-based sauce. Set aside.

When the pasta is ready, drain and add to the tuna mixture. Gently stir. Pour in the greased baking dish and add cheddar cheese on top.

Bake 25 minutes in the preheated oven. Let cool 10 minutes and serve!


Gluten-free Profiteroles

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Gluten-free Profiteroles

So… I was watching Anne Burrell make profiteroles on the Food Network this weekend and her dough was doing such wonderful things (!) that I thought to myself, “I can ace this gluten-free”. And it’s true; pâte à choux isn’t exactly liquid, but it’s not doughy enough that the texture becomes a problem when trying it with gluten-free flour. If you’ve never baked before, this is a good recipe to start with.

It looks crazy fancy and nobody will know it only took 10 minutes prep time!

It looks crazy fancy and nobody will know it only took 10 minutes prep time!

Ingredients for the dough:

  • 1/2 cup water
  • 1/2 stick butter
  • 1/4 cup tapioca starch
  • 1/4 cup brown rice flour
  • A pinch of salt
  • 2 eggs
  • A pinch of ground cinnamon

Ingredients for the whipped cream:

  • 3/4 cup heavy cream
  • 1 teaspoon vanilla
  • 2 Tablespoon honey

Ingredients for the chocolate ganache:

  • 4 ounces dark chocolate (or semi sweet)*
  • 1/4 cup heavy cream
  • 1 Tablespoon butter

* Choose a chocolate without soy lecithin so it’s healthier!

Alright! Line a cookie sheet with parchment paper and preheat the oven to 425F.

It doesn't look anything like dough, but just trust that this is what you want!

It doesn’t look anything like dough, but just trust that this is what you want!

In a small saucepan, combine water, butter and salt. Bring to a boil. Reduce heat and add the flour (tapioca starch and brown rice flour) all at once. Stir vigorously with a wooden spoon until the mixture has cooked enough that it looks like a gooey ball of mashed potatoes.

Transfer to a mixing bowl and let sit 5 minutes to prevent the eggs from cooking.

Perfectly golden!

Perfectly golden!

Beat in the eggs one at a time (this step is a bit of a workout) until fully incorporated. Add cinnamon and beat in some more. It should look like cooked oatmeal.

For the next step, you need either a pastry or piping bag, a cake decorator like mine, or you can improvise and use a Ziploc bag with a small hole in a corner.

Look how airy and fluffy this is! Yes, it's gluten-free!

Look how airy and fluffy this is! Yes, it’s gluten-free!

Fill the bag with the dough mixture and pipe little 1 inch balls onto the parchment paper, leaving at least an inch in between, because they expand quite a bit in the oven.

Bake in the 425F oven for 18-20 minutes. Take them out and let cool 15 minutes before cutting them in half.

While it cools, make the whipped cream. It takes about two minutes. Just use an electric mixer and start beating the cream.

When it starts to harden, add vanilla and honey and whip some more. Refrigerate until ready to assemble.

Usually, chocolate ganache requires a double boiler, but I found great instructions on how to make it in the microwave. So easy! Just heat the cream and butter in the microwave until it boils and pour it on the chocolate chunks. They will melt right out while you stir.

Almost done!

Almost done!

And now it’s time to put everything together. Sandwich the whipped cream on the bottom half of a profiterole and place the top on. Pour chocolate ganache over. Serve to your guests and feel pride as they compliment you!

I can’t wait to try this recipe the paleo way. I think it’d be easy to sub in almond flour for brown rice flour, lard for butter and coconut cream for heavy cream and there, paleo profiteroles!

Homemade Mayonnaise

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Homemade Mayonnaise

I hate store bought mayonnaise even though it’s naturally gluten-free. It’s not the taste; it’s the ingredients. Let’s pile on some more transfats on top of this processed food please, yum! I think homemade mayonnaise is one of those recipes everyone should know how to make. It’s super easy if you have an electric mixer. It’s super easy without one too, it’s just more of a workout. Here’s how I made mine:

The red palm oil made my mayo so colorful!

The red palm oil made my mayo so colorful!


  • 2 egg yolks
  • 1/2 teaspoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 4 teaspoon lemon juice
  • 1 teaspoon salt
  • 1 1/4 cup extra virgin olive oil
  • 1/4 cup red palm oil

In a bowl, whisk together (by hand) all the ingredients, except the oils. This is just to break the yolks and blend the flavors.

Using an electric mixer, keep whisking the egg yolk mixture while adding the oil very slowly, about 1/4 teaspoon at a time, over a few minutes.

Mayonnaise is an emulsion. It means it’s a mixture of two liquids that normally can’t be combined. Constantly whisking while adding the oil slowly, allows for the liquids to combine.

Once the mayonnaise starts to hold together, you can add the remaining oil in a slow, steady stream, while whisking.

Keep the mayonnaise chilled in the fridge. I used fresh cage free eggs, and my mayo still tasted good after a week. I used it to make russian dressing, devilled eggs, potato salad and bacon/lettuce/tomato wraps. And of course, with my left over egg whites, I made meringue!

Gluten-free Beef Stroganoff

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Gluten-free Beef Stroganoff

You might think that making gluten-free beef stroganoff only involves replacing the noodles, but be careful: most recipes call for flour to thicken the sauce. Don’t worry, it’s easily replaceable with tapioca starch. I had never made this dish before, so I used this popular recipe as a guide. Here is my gluten-free variation:

A simple dish to add to my gluten-free arsenal.

A simple dish to add to your gluten-free arsenal.


  • 1 1/2 pound beef sirloin (or chuck roast)
  • 8 ounces mushroom, sliced
  • 2 medium onions, diced
  • 1 garlic clove, minced
  • 1/4 cup butter (half a stick)
  • 1 1/2 cup beef broth*
  • 1/2 teaspoon salt
  • 1 teaspoon fish sauce
  • 1/4 cup tapioca starch
  • 1 cup sour cream
  • 1/2 cup heavy cream
  • 16 ounces gluten-free pasta *
  • Fresh parsley for garnish

* I put an asterisk next to these ingredients because what you choose determines how healthy this dish will be. I used Medford Farms all natural beef stock. Make sure you read the ingredients, because beef stock is not always gluten-free. For my pasta, I chose Tinkyada brown rice spirals.

The first step is to cut the beef into thin strips, across the grain, about half an inch thick. Set aside.

Over medium heat, sautee the onions, garlic and mushrooms in butter, stirring often. Cook until the mushrooms are golden brown and caramelized. Remove from skillet and set aside.



In the same skillet, cook the beef until brown. Measure one cup of beef broth, add salt and fish sauce to it, and add to the skillet. Heat to boiling, then reduce heat and cover for 15 minutes while it simmers.

Mix in the remaining beef broth with the tapioca starch. Add to the beef. Then, add the onion and mushroom mixture in the same skillet and heat to boiling, stirring constantly. Boil for one minute and reduce heat.

Mix the heavy cream and sour cream and add to the skillet. Stir until hot and serve over rice pasta (cook them according to manufacturer’s instructions). Add fresh parsley to taste, for garnish. I found this dish was not as good reheated then fresh out of the kitchen, so plan accordingly!

Gluten-free Salmon Croquettes

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Gluten-free Salmon Croquettes

This delicious seafood entrée is my first new recipe in a long time. I am just getting back on my feet after extensive ankle surgery, and I wanted to make a meal with very little prep time, without sacrificing taste. Salmon croquettes turned out to be the perfect dish. They’re not only gluten-free, they are completely grain-free and all the ingredients are easy to find and inexpensive.

Fried to perfection!

Fried to perfection!


  • 1 15 oz can salmon
  • 2 medium-sized potatoes
  • 1 stalk of celery, diced
  • 1 onion, diced
  • 1 egg
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 teaspoon parsley
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper
  • Red palm oil for frying

First, peel, boil and mash the potatoes (do not add butter or milk). Refrigerate for at least an hour. This is the key to a perfect texture; the mashed potatoes need to be cold.

Open the can of salmon and drain most of the liquid (keep the bones!) In a large bowl, gently mix in all the ingredients with a fork. Shape the mixture into small croquettes. Note that you can make them larger if you want to use them as patties instead.

Deep fry in red palm oil (or another good oil you have access to) at 370F for 2-3 minutes. I was able to fry about 6 at a time and had a total of 20 croquettes.

I look forward to making this dish again, especially because I only had to be on my feet 10 minutes!

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