Posts tagged with "gluten free"

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Gluten Free Chicken Alfredo Rollups

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Are you looking for a new dish to spice up your weeknight dinner routine? These Gluten Free Chicken Alfredo Rollups are sure to be a new family fave! My family thoroughly enjoyed them and told me that they could not wait until I make them again. Even though this particular dish is Gluten Free, you can sub out the gluten free lasagna noodles for regular if you prefer. Serve with your favorite salad and bread and you have one delicious dinner!

Gluten Free Chicken Rollups

Ingredients:

10 Gluten Free lasagna noodles (I prefer this brand)

3 cups of cooked, shredded chicken. A rotisserie chicken works great for this!

15 oz. tub of Ricotta cheese

1 jar of your favorite Alfredo Sauce

Salt/pepper to taste

1/2 tsp. Garlic Powder

1/2 tsp. Onion Powder

1/2 tsp. Italian Seasoning or Oregano

2 cups shredded Mozarella Cheese

1 cup fresh, shaved parmesan cheese

Instructions:

Preheat oven to 350 degrees.

Cook the Gluten Free pasta in boiling water just until al dente. Do not overcook. You want the noodles to be cooked firm enough to handle. They will finish the cooking process in the oven.

When the noodles have finished cooking, lay them on a flat surface such as a large baking sheet.

In a large bowl, combine the shredded chicken, ricotta cheese and spices.

In the bottom of a 9×13 baking dish, pour some of the alfredo sauce for the noodles to sit on top of. This will help to keep the bottom of the noodles moist.

Begin the rollup process by adding several tablespoons of the chicken mixture onto the lasagna noodle. Make sure to leave enough room so that you can roll up the noodle.

Continue this process until all 10 noodles are filled with the chicken ricotta mixture and rolled up in the baking dish.

Add the remaining alfredo sauce on the top of the noodles.

Top with the mozzarella and parmesan cheese.

I like to sprinkle extra Italian Seasoning on top of the dish.

Cove the dish with aluminum foil and bake for 2o minutes. Then, remove the foil and bake for another 10 minutes until everything is bubbly.

Serve and enjoy!

Gluten Free Cinnamon Rolls

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Gluten Free Cinnamon Rolls

Since Brady was diagnosed with Celiac Disease last year, I have been making an effort to find ways to revamp his favorite dishes so that he can enjoy them. One of the things that you cannot find in the store (I have yet to find them) is Gluten Free Cinnamon Rolls. I decided to give them a whirl here are home, and they turned out delicious! I hope that you will enjoy them as much as we did!

Gluten Free Cinnamon Rolls (recipe adapted from Momables)

Dough: 

  • 1 1/4 cups plain Greek yogurt
  • 2 1/2 cups all-purpose gluten-free flour (this is my favorite brand)
  • 6 tablespoons melted butter (the original recipe calls for 4, but I needed 6 to get the dough to where it needed to be. Just keep adding melted butter if the dough is not sticking together)
  • 1/2 teaspoon xanthan gum (if your gluten-free flour already has this you can omit)
  • 1 1/4 teaspoons baking powder
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon baking soda

Filling: 

  • 3/4 cup packed brown sugar
  • 1 tablespoon melted butter
  • 1/4 cup granulated sugar
  • 3 teaspoons ground cinnamon

Icing: 

2 cups confectioner’s powdered sugar

1 stick softened butter

1 8oz. package of softened cream cheese

1 tsp. vanilla

Delicious Cinnamon Rolls in a Muffin Tray

Instructions: 

Preheat oven to 425 degrees.

Coat a 12-count muffin tin or a 9-inch-round baking dish with cooking spray.

In a large bowl, begin making your dough by adding the greek yogurt and 4 tablespoons of melted butter.

Add in the gluten free flour, xantham gum (if needed), sugar, baking powder and baking soda.

Mix together until soft dough forms. The mixture will be crumbly.

Take your dough and place on a floured surface. Knead with your hands until smooth. If you need more melted butter so your dough is not crumbly, add it now.

Form the dough into about a 12×9-inch rectangle, then brush it with the remaining 2 tablespoons of the melted butter. 

In a separate bowl, make filling mixture by combining brown sugar, granulated sugar, cinnamon, and melted butter. Spread mixture evenly onto the dough leaving a 1/2-inch border. Push the filling firmly into the dough.

Cinnamon Roll Dough

Starting with the long side, begin to slowly roll the dough into a tight log. If you feel it is too sticky, you may need to flour your fingers lightly. 

Pinch seams to seal the log, then cut into 12 rolls.

Place into a greased 12-count muffin tin or baking dish.

Bake for 15-17 minutes or until rolls are golden brown. Do not overbake as they will be hard. I suggest checking on them around the 15 minute mark.

While the rolls are baking, mix together the confectioner’s powdered sugar, cream cheese, butter and vanilla. Mix until you have a frosting consistency. You may need to add a splash of half and half or milk if mixture seems to thick.

After rolls have cooled, frost them with the icing, serve and enjoy!

These are SO delicious! My entire family love them!

Finished Cinnamon Rolls

 

Gluten Free Cranberry Cake

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This Gluten Free Cranberry Cake recipe continues to be a family favorite! I am definitely make some in the next few weeks! The flavors of cranberry and orange together with the delicious buttery cake are a perfect combination! I originally posted this recipe over at the Mommy Spot Tampa Bay back in 2016.

Gluten Free Cranberry Cake

Ingredients:

2 cups sugar

3 eggs

12oz. fresh cranberries

¾ cup softened butter

pinch of cinnamon

1 tsp. vanilla

2 cups Bob’s Red Mill Gluten-Free Flour (I find this is the best Gluten-Free flour on the market in my opinion and it can be used 1 to 1 for regular flour)

For Orange Glaze:

1 cup powdered sugar

2 tablespoons of Orange Juice

Directions:

Preheat oven to 350 degrees. In a mixer, cream together the sugar and eggs. Beat for about 5 minutes until the batter almost doubles in size. The eggs are working as your leavening agent. Be sure that you do not skip this step! Add the softened butter, vanilla and pinch of cinnamon. Beat for another 2 minutes. Stir in the flour just until combined. Add in the fresh cranberries and stir to mix throughout.

Spread in buttered 9×13 pan and bake for around 40-45 minutes. I baked mine exactly 44 minutes and it came out of the oven perfectly lightly browned and gorgeous! You can use a toothpick to insert in the middle of the cake. When it comes out clean you will know that your cake is done.

Set cake aside and let cool for a few minutes. In the meantime, whisk together 1 cup of powdered sugar and 2 tablespoons of orange juice to form a nice glaze. Drizzle over the top of the cake and enjoy. I also like to sprinkle some extra sugar on the top for a nice touch.

The orange with the cranberry has such a wonderful flavor! I love to enjoy this with my favorite cup of coffee! Delish!