Gluten Free Recipes

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Holiday Cornbread Stuffing Recipe


Adapted from Gluten Free on a Shoestring by Nicole Hunn


Ingredients


1 recipe Community Bakers Northwoods Skillet Cornbread
 

3 tablespoons (42 g) extra virgin olive oil

1 tablespoon (14 g) unsalted butter

1 medium yellow onion, peeled and diced

1 1/2 cups chopped celery hearts (from about 5 stalks)

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon ground sage

1 tablespoon dried thyme

2 cups (16 fluid ounces) chicken or vegetable stock

3 eggs (150 g, weighed out of shell), beaten

Chopped fresh parsley for sprinkling (optional)


Directions

  • In  a large skillet, place the olive oil and butter over medium heat. Once  the butter is melted, add the diced onion and chopped celery, and mix to  combine. Add the salt and pepper, and mix to combine. Cover and cook  for about 6 minutes, or until the vegetables are fork tender. Uncover  and add the sage and thyme and mix to combine. Remove the skillet from  the heat and set it aside to cool briefly.
     
  • Remove  the cornbread from the skillet and slice into cubes with a sharp knife.  In a large bowl, place the cornbread cubes, add the cooked vegetables  and mix gently to combine. Beat the stock with the eggs, and pour the  mixture into the bowl. Mix gently again to combine. Transfer the mixture  to the prepared casserole dish and spread into an even layer.
     
  • Place  in the center of the 350°F oven and bake until the eggs are set and the  tops of the cornbread cubes are golden brown (about 25 minutes).  Sprinkle with the optional fresh parsley. Serve immediately.
     


Gluten-free Recipes

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We are working on some great recipes and serving suggestion for our gluten-free baking mixes.


Check back soon for more great tasting recipes.

Quick & Hearty Vegetarian Chili

Community Bakers Gluten-free Skillet Cornbread and hearty chili. What could be better on a cold night? Pack it for a healthy lunch.

 

Hearty Quick Chili

Vegetarian and Meat Versions


Ingredients:

1 pound of ground beef (do not use in vegetarian version)

1 cup chopped onion

2 tablespoons oil

1 red or green bell pepper, seeded and chopped

2 cloves garlic, minced

1 tablespoon minced jalapeno, seeds removed

2 tablespoons chili powder

2 tablespoons oregano

2 teaspoons ground cumin

1 teaspoon ground coriander

1 (28-ounce) can diced tomatoes

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can white beans, rinsed and drained

1 (15-ounce) can red kidney beans, rinsed and drained

1 to 2 teaspoons hot sauce to taste

Toppings

Shredded Monterey jack cheese

Fresh cilantro leaves chopped

Yogurt of sour cream

Salt and Hot Sauce

Method

Brown onions, garlic and ground beef (if using) with the 2 tablespoons of oil a large pot. Add chopped jalapeno, bell pepper, chili powder, oregano, cumin and coriander and stir together frying until fragrant and combined.

Add drained and rinsed beans, tomatoes and hot sauce to taste and stir to blend. Cover and cook over low heat for 1 hour or until peppers are cooked.

Add desired toppings and serve with Community Bakers Gluten-free Skillet Cornbread.