For anyone living on a gluten free diet due to Celiac disease, gluten sensitivity or intolerance, or other food allergies, here’s the latest from Gluten Free Gigi’s gluten free recipe file. Enjoy!
Mamma's Meatballs & Gluten Free Gigi's Homemade Gluten Free Pasta
I'm Cooking Something Up for Gluten Free Mischief
Hearing you can never have your favorite dish again is tough news to handle. That is exactly what happens with a diagnosis of Celiac disease or Gluten Sensitivity. Certain favorite foods are suddenly off-limits.
We’ve all been through this overwhelming moment of realization (and disappointment!) shortly after removing gluten from our diet.
For me, giving up favorite foods is not an option. I want to eat the foods I love while maintaining my health on a gluten free diet.
I want the same for you, too! That’s why I love having you send me recipes you wish you could make and enjoy again now that you’re gluten free. I’m here to help you with the cooking and baking challenges of taking your favorite dishes and converting them to gluten free.
Recently, Brooke, author of the blog, Gluten Free Mischief, responded with a recipe she calls her mom’s “most amazing home cooked meal” – Mamma’s Meatballs & Fettuccine.
We’ve all been through this overwhelming moment of realization (and disappointment!) shortly after removing gluten from our diet.
For me, giving up favorite foods is not an option. I want to eat the foods I love while maintaining my health on a gluten free diet.
I want the same for you, too! That’s why I love having you send me recipes you wish you could make and enjoy again now that you’re gluten free. I’m here to help you with the cooking and baking challenges of taking your favorite dishes and converting them to gluten free.
Recently, Brooke, author of the blog, Gluten Free Mischief, responded with a recipe she calls her mom’s “most amazing home cooked meal” – Mamma’s Meatballs & Fettuccine.
Mamma's Meatballs & Fettuccine
The recipe consists of simple, Italian-style meatballs and rich tomato sauce served alongside pasta. For Brooke, gluten and lactose aren’t welcome at the dinner table, so changes had to be made.
The meatballs and sauce were no problem. Brooke substituted rice crumbs for the breadcrumbs called for in the original meatball recipe and simply omitted the Parmesan cheese called for in the sauce.
Pasta, on the other hand, isn’t so simple. Not just any old gluten free pasta will do when you’re showcasing Mamma’s Meatballs. It must be the “right” pasta, and of course, it must be gluten free!
I made Brooke’s recipe over the weekend and it was a smashing success! One bite and I understood why this meal often ends in name-calling at Brooke and Charles’ table. You can read Brooke’s post to find out why.
You should also be sure to check out her blog (after you check out this awesome recipe conversion)! Brooke is a terrific cook who shares delish recipes, reports on gluten free products, and provides a fun, candid account of her gluten free life with best friend and roomie, Charles. Fun!
Now, on to the recipe make over!
Gluten Free Gigi Makes Mamma’s Meatballs
with Gluten Free Fettuccine
A simple substitute of gluten free rice crumbs for bread crumbs make the meatballs gluten free.
Start with the Meatballs:
1/2 pound ground beef (I used sirloin)
2/3 cup rice crumbs (I used crushed brown rice crackers)
2 eggs, lightly beaten
1/4 cup parsley, chopped (I didn’t have fresh parsley, so used fresh basil)
1 clove crushed garlic (I used 1 teaspoon minced garlic from a jar)
I covered a cookie sheet with wax paper to place my shaped meatballs on as I made them.
Mix all ingredients in a large bowl. Shape into small rounds, no larger than a walnut or they will fall apart during cooking, and you will end up with meat sauce, not meatballs!
When you’ve used all the meat mixture, wash up, set the meatballs aside, and get ready to make the sauce...
Mamma's sauce is naturally gluten free with 4 simple ingredients for BIG Italian flavor!
Mamma’s Sauce:
3 cups Italian tomato sauce (I used 3 cups of San Marzano tomatoes in their liquid, which I pureed in the food processor until they were the consistency of tomato sauce.)
15 ounce can petite diced tomatoes, very well drained
1/4 cup roughly chopped basil
1/2 teaspoon sugar
1/2 cup finely grated Parmesan cheese if you eat dairy (I didn’t add the cheese to the sauce, but served it alongside the finished dish for the cheese lovers)
In a large saucepan, combine tomato sauce and tomatoes over medium heat and bring to a simmer. Add meatballs carefully, cover, reduce heat to low, and simmer for 30 minutes.
Remove the lid, add basil and sugar, give a gentle stir, and cook, uncovered 15 minutes more.
While the sauce simmered, I made...
Gluten Free Pasta so simple you'll make some tonight!
Gluten Free Gigi’s Gluten Free Pasta:
1/2 cup brown rice flour
1/2 cup white rice flour
1/4 cup tapioca flour
1/4 cup potato starch
3/4 teaspoon xanthan or guar gum (either will work here)
3 eggs, lightly beaten at room temperature
Combine flours, starch, and gum in a large mixing bowl and whisk to blend. Add the eggs and stir until you achieve a coarse crumb mixture. Use your hands to knead the mixture in the bowl into a ball of dough. Squeeze the dough so that it comes together. It will be slightly sticky, and this is ok. Do not add extra flours or starch.
Shape the dough into a disc, place on a piece of wax paper or plastic wrap, wrap tightly, and leave at room temperature for 15 minutes. Do not refrigerate.
After the dough has rested for 15 minutes, cut it into 4 small portions. Flour a counter top or cutting board with rice flour and roll out one section at a time as thin as possible. As you roll the dough work from the center outward. Roll a bit, then carefully turn the dough over, add a small dusting of flour, and roll some more. (This is where the How-To video really comes in handy!) When you have the dough as thin as you like, trim the edges evenly and cut into 1/4-inch strips, or “little ribbons”, to create fettuccini. The strips can be as long as you would like. I usually cut mine between 4 and 6 inches long.
Place cut pasta on a plate until all the pasta is rolled out and cut into noodles.
Gluten Free Gigi Tip:
If you do not need all your pasta immediately, you may seal it in plastic wrap unrolled and store it for up to 3 days in the refrigerator. Simply allow it to come to room temperature before rolling and cutting.
Once your pasta is ready, boil water in a large saucepan (I fill a 2-quart pot 3/4 of the way full and add 1 teaspoon sea salt for boiling in small batches.) and add pasta when the water comes to a full boil. The pasta should cook in 3 to 5 minutes, depending on how thick your noodles are.
There is no need to add oil to the water. This pasta doesn’t stick together when cooking.
Drain and serve immediately with Mamma’s Meatballs and sauce!
Gluten Free Cheesy Italian Rolls are the perfect match for Mamma's Meatballs & Gluten Free Fettuccine!
I bet it would be fantastic served with a big basket of my piping hot Gluten Free Cheesy Italian Rolls!
Now, see me how I make Mamma’s Meatballs & Fettuccine for my friend, Brooke!
How About YOU?
Is there a favorite dish you’ve been missing since going gluten free?
If so, why not send me a note at mailbox [at] glutenfreegigi [dot] com? Maybe YOUR favorite dish will get a healthy gluten free makeover and be featured in one of my fun, informative how-to videos!
In the meantime, I encourage you to join me in the kitchen and try some of my gluten free recipes to see how tasty living gluten free can be!
To receive every new gluten free recipe right in your inbox each week along with my latest “A Side of Science” articles and my upcoming special holiday posts, be sure to SIGN UP for my FREE E-LETTER!
If so, why not send me a note at mailbox [at] glutenfreegigi [dot] com? Maybe YOUR favorite dish will get a healthy gluten free makeover and be featured in one of my fun, informative how-to videos!
In the meantime, I encourage you to join me in the kitchen and try some of my gluten free recipes to see how tasty living gluten free can be!
To receive every new gluten free recipe right in your inbox each week along with my latest “A Side of Science” articles and my upcoming special holiday posts, be sure to SIGN UP for my FREE E-LETTER!
More Ways to Stay Connected!
For questions or comments, send them to: mailbox (at) glutenfreegigi (dot) com. I’m enjoying all the reader email and will always respond to you. I’m also answering your questions in How-To videos so everyone can benefit, so keep watching for YOUR question!
Don’t forget to follow along on Twitter and "Like" my Facebook page to stay up-to-date with all the exciting announcements and information I have for you!
And speaking of information I have for you, I’ve got a special holiday mini-series for upcoming “A Side of Science” articles on Thursdays during December!
Check out...
Don’t forget to follow along on Twitter and "Like" my Facebook page to stay up-to-date with all the exciting announcements and information I have for you!
And speaking of information I have for you, I’ve got a special holiday mini-series for upcoming “A Side of Science” articles on Thursdays during December!
Check out...
This Week’s Trivia Question!
With the holidays in full swing, it’s time to talk about the “S” word!
No, not “Santa”. The other “S” word... STRESS!
There’s way too much of it this time of year. One way to combat stress is to maintain a healthy diet. Of course, that alone can lead to stress with all the carbohydrate-laden and sugary dishes at every turn. Add to that a gluten free diet, and it can get overwhelming!
That’s why, during the month of December, I’ll be sharing ways to stay healthy while still enjoying the festivities of the season. If you have specific questions related to this topic, send a note to my mailbox and I’ll try to answer it here!
This Week’s Trivia Question: What COLOR should you be seeing when holiday stress makes you see RED?!
Come back on Thursday and I’ll have your answer along with yummy gluten free stress-busting recipes you can try NOW!
No, not “Santa”. The other “S” word... STRESS!
There’s way too much of it this time of year. One way to combat stress is to maintain a healthy diet. Of course, that alone can lead to stress with all the carbohydrate-laden and sugary dishes at every turn. Add to that a gluten free diet, and it can get overwhelming!
That’s why, during the month of December, I’ll be sharing ways to stay healthy while still enjoying the festivities of the season. If you have specific questions related to this topic, send a note to my mailbox and I’ll try to answer it here!
This Week’s Trivia Question: What COLOR should you be seeing when holiday stress makes you see RED?!
Come back on Thursday and I’ll have your answer along with yummy gluten free stress-busting recipes you can try NOW!
~g~
Thank you for taking time to visit!
Remember, my mission here at GlutenFreeGigi.com is to share my experience and knowledge to help you navigate your gluten free life with ease and confidence!
Come back often for the most recent gluten free recipes and information each Tuesday and Thursday.
I’m glad we’re sharing the journey!
xo,
Gluten Free Gigi
Remember, my mission here at GlutenFreeGigi.com is to share my experience and knowledge to help you navigate your gluten free life with ease and confidence!
Come back often for the most recent gluten free recipes and information each Tuesday and Thursday.
I’m glad we’re sharing the journey!
xo,
Gluten Free Gigi
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