dairy-free Archives | GFF Magazine

Chicken Milanese and Green Salad with Fresh Herb Dressing Gluten-Free Recipe

Erika — Wed, 01 Jan 2025 20:26:07 +0000

This chicken Milanese with green salad is a chicken preparation you’ll want to make again and again, and it’s easy enough that you will. Seasoned gluten-free breading makes the chicken extra flavorful, and fresh herbs, peas, and fennel bring brightness to a simply delicious salad.

Chicken Milanese and Green Salad with Fresh Herb Dressing Gluten-Free Recipe

You can bread and refrigerate the chicken 1 hour ahead of time.

Servings

Author Olivia Mack

Ingredients

2 boneless skinless chicken breasts
1 egg
1/2 cup gluten-free panko breadcrumbs (we like Ian’s brand)
1/4 cup finely ground almonds, almond flour, or almond meal
1-1/2 teaspoons kosher salt
1 teaspoon fennel seeds, coarsely ground
1/4 cup Italian parsley, finely chopped
1/4 cup grapeseed oil or other neutral-flavored oil
1/2 cup fresh or frozen peas
2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
2 green onions, thinly sliced
1 small head butter lettuce, coarsely chopped
1 small fennel bulb, cored and very thinly sliced
2 tablespoons fresh mint leaves, chopped
2 ounces ricotta salata or feta, shaved or crumbled
Lemon wedges, for serving

Instructions

Working with one breast at a time, place the palm of your hand on top of the breast and, using a sharp knife, carefully halve the breast horizontally, without cutting all the way through, then open the halved breast like a book. Place the butterflied breast between two pieces of parchment paper or plastic wrap. Pound with the flat side of a meat pounder or rolling pin into a cutlet about ½ inch thick.
In a shallow bowl, lightly beat the egg with 1 tablespoon water. In a separate large, shallow bowl, combine the breadcrumbs, ground almonds, salt, fennel seeds, and parsley. Dip each cutlet into the egg and let the excess drip off. Place the cutlet into the breadcrumb mixture, turn, and press the breading into the chicken. Transfer to a rimmed baking sheet and repeat with the remaining cutlet.
In a large skillet over medium-high heat, warm the grapeseed oil until hot, but not smoking. Drop a few breadcrumbs into the oil to test the oil; they should sizzle. Working in batches, place a breaded cutlet into the hot oil and fry until golden, 2 to 3 minutes, then carefully flip and repeat on the second side. Transfer to a clean baking sheet and keep warm.
In a small saucepan, bring generously salted water to a boil. Add the peas and boil until tender, about 3 minutes for fresh or 30 seconds for frozen. Drain, then rinse under cold water to stop the cooking.
In a large salad bowl, combine the olive oil, vinegar, green onions, and a generous pinch of salt. Add the lettuce, fennel, and mint. Gently toss together and top with the ricotta salata.
If the cutlets have cooled too much, reheat them in a 350°F oven for 5 minutes. To serve, place a warm cutlet on a dinner plate and top with a serving of the salad and a lemon wedge.

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Photography Heami Lee

Garlicky Roasted Green Beans Recipe

Erika — Sun, 24 Nov 2024 08:48:16 +0000

Easily scaled up to feed crowds and rewarmed right before serving, these simple beans from Tara Brooke maintain a little crunch and easily accompany a variety of main courses. This gluten free vegetable side dish is sure to be a favorite.

Garlicky Roasted Green Beans Recipe

Servings

Author Tara Brooke

Ingredients

1 pound green beans, dried and trimmed
2 tablespoons olive oil
3/4 teaspoon kosher salt
2 cloves garlic, minced

Instructions

Place all the ingredients in a ziplock plastic bag or covered container and let marinate for 1 hour.
Preheat the oven to 400°F. Spread the green beans in one layer on a large rimmed baking sheet. Roast for 12 minutes, stirring halfway through. Serve.

Photography Craig Lee

Pink Paloma Cocktail

Erika — Tue, 21 May 2024 22:48:00 +0000

The Paloma, a vibrant tequila-based drink, is a Mexican staple perfect for any warm-weather occasion. Its name translates to “dove” in Spanish, hinting at its light and refreshing character. This crowd-pleasing gluten-free cocktail is a beautiful balance of tangy citrus and sweet grapefruit flavors, leaving you feeling cool and satisfied after every sip.

Traditionally made with tequila, grapefruit soda, lime juice, and a pinch of salt, the paloma offers endless possibilities for customization. Experiment with different tequilas, grapefruit sodas, and sweeteners to create your perfect version. Like what? Try these:

Fruity Twists: Swap grapefruit soda for other fruit sodas or juices like pineapple, blood orange, or even guava! For a more natural touch, use fresh-squeezed juices and adjust the sweetness with a touch of simple syrup.

Spicy Paloma: Add a kick to your gluten-free Paloma with muddled jalapeño slices or a splash of your favorite gluten-free hot sauce.

Smoky Paloma: For a deeper flavor profile, substitute naturally smoky mezcal for tequila. Gluten-free Ancho Reyes liqueur, a chile-infused poblano liqueur, can also add a subtle smoky layer.

Herbal Paloma: For a refreshing twist, muddle a few mint or rosemary leaves in your shaker for a touch of herbal intrigue.

So, grab your favorite highball glass, gather a few simple ingredients, and get ready to experience the magic of the Paloma!

Pink Paloma Cocktail

This perky pink traditional Mexican gluten-free cocktail by our Bay Area bartender friend Jeff Burkhart features tequila, grapefruit juice, bubbly water, and a hint of sweetness — perfect for brunch or a sunny happy hour. Bonus: provided you use good-quality tequila with no additives, it's naturally gluten-free.

Servings

Calories 152kcal

Ingredients

1 lime wedge
Kosher salt
1 1/2 ounces organic blanco tequila
2 ounces freshly squeezed red grapefruit juice
1/4 ounce organic agave syrup
1/2 ounce sparkling water
1/4 grapefruit wheel for garnish

Instructions

Salt the rim of a tall Collins glass by slitting a lime wedge in the middle and running the slit around the rim of the glass.
Dip the moistened rim in a small plate of kosher salt and shake off the excess.
Combine the tequila, grapefruit juice, and agave syrup in a shaker with ice. Shake to combine and pour into the Collins glass. Top with the sparkling water and garnish with the grapefruit wheel.

Nutrition

Smoked Salmon and Avocado-Pea Puree on Crackers

Erika — Tue, 21 May 2024 15:21:00 +0000

Whether you need a healthy, easy-to-prepare snack for yourself or a crowd, this smoked salmon recipe is a good one to have in your back pocket. The spread is made with just two ingredients plus spices. Spread it over your favorite gluten-free crackers and finish with a nice piece of smoked salmon and you’re instantly fancy.

Smoked Salmon and Avocado-Pea Puree on Gluten-Free Crackers

How I love this easy gluten-free appetizer recipe! It's so simple, yet also elegant. I serve it regularly as a party starter — on a tray or at a make-your-own station — but I am just as happy making the spread and snacking my way to happiness all by myself. Try it once and it'll become a favorite for you, too.

Course Appetizer

Cuisine Californian

Prep Time 10

Total Time 10

Servings cracker bites

Calories 28kcal

Author Claudine Dagit

Ingredients

1 recipe Avocado and Pea Puree see below
16 gluten-free crackers
1/4 pound smoked salmon
1/2 teaspoon lemon zest optional
freshly ground black pepper

Instructions

Spread some Avocado-Pea Puree (see below) on a gluten-free cracker, top with smoked salmon, and garnish with lemon zest and freshly ground pepper.

Nutrition

Avocado-Pea Puree

This easy, beautiful spread is delicious on GF crackers, bagels, even cucumber rounds. Better still, it takes seconds to make!

Calories 167kcal

Ingredients

1/2 avocado
1/2 fresh or thawed frozen petit green peas
1/4 teaspoon gluten-free garlic powder
Zest of 1/2 lemon
2 teaspoons lemon juice
1/4 teaspoon kosher salt
Black pepper to taste

Instructions

Puree all ingredients in a food processor and serve.

Nutrition

Photography Zoe Armbruster

Gluten-Free Falafel with Mediterranean Pear Relish

Erika — Tue, 02 Jan 2024 21:29:27 +0000

Served on their own, or as a flavorful starter to any meal, gluten free falafel is crunchy, satisfying, and wholesome!

Gluten-Free Falafel with Mediterranean Pear Relish

Refreshing, juicy pear relish plays beautifully with savory falafel in this appetizer-meets-main course, but you can serve intrinsically gluten-free falafel with whatever you wish, including hummus or plain yogurt. Note: You’ll need to soak the chickpeas overnight, so plan accordingly (do not use canned chickpeas). Covered, refrigerated leftovers keep for 3 days. This perky relish is a perfect partner for falafel, but it is also delightful with pork or fish.

Servings Falafal

Calories 70kcal

Author Ben Mastracco

Ingredients

1 (16-ounce) bag dried chickpeas
5 cloves garlic
3/4 cup coarsely chopped white onion
1 cup loosely packed fresh Italian parsley
1 tablespoon smoked paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
2-1/2 teaspoons kosher salt
Grapeseed or vegetable oil for frying

For the Mediterranean Pear Relish (Makes about 2 cups):

2 cups chopped Bartlett or Anjou pears
1 cup chopped red onion
3 cloves garlic minced
3 tablespoons chopped fresh Italian parsley
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
¾ teaspoon kosher salt
Freshly ground pepper

Instructions

Place the chickpeas in a bowl, cover with 3 inches of water, then soak overnight. Drain just before using.
In a food processor, combine the garlic, onion, Italian parsley, smoked paprika, cumin, coriander, and salt. Add the drained chickpeas, then pulse, stopping and scraping down the sides occasionally, until the mixture becomes a coarse meal that sticks together when squeezed into a ball. Scoop out about 3 tablespoons of the dough and shape it into a ball, then slightly flatten the ball. Repeat with all the dough.
Line a plate with paper towels. In a heavy small or medium skillet over medium heat, heat 1 inch of vegetable oil to 350ºF to 375ºF. (You can tell if the oil is ready by dipping a wooden spoon into it; if the oil steadily bubbles around the spoon, you’re good to go. If the oil vigorously bubbles, it’s too hot.) Working in batches, carefully place the balls into the oil and fry until the falafel are golden brown and crispy, 3 to 4 minutes per side. Drain on the prepared plate.
For the pear relish: Place all the ingredients in a bowl and toss to combine.
Serve the falafel with the relish on the side.

Nutrition

Photography Ben Mastracco

Poached Chicken with Amaranth Rice and Fish-Sauce Citronette Gluten-Free Recipe

Erika — Tue, 02 Jan 2024 21:26:38 +0000

Don’t be deceived by the ultraclean look of this poached chicken recipe. Inspired by the Thai-by-way-of-China dish called khao mun gai, it is a healthier version of the poached chicken and rice bowl with a salty, savory sauce. But it’s still wonderfully textured and flavorful, thanks to its citrusy fish-sauce dressing, mélange of veggies, haiga rice (a short-grain, white Japanese rice with its nutritious germ still attached, available at Asian markets and health foods stores), and amaranth (a nutrient-rich ancient grain). Trust us: make this dish.

Poached Chicken with Amaranth Rice and Fish-Sauce Citronette Gluten-Free Recipe

Servings

Author Niki Ford

Ingredients

3 boneless, skinless chicken breasts
Kosher salt
2 tablespoons amaranth
1 cup haiga rice or short-grain Japanese rice, rinsed several times in cold water
2- inch piece fresh ginger, peeled and lightly smashed
1-1/2 bunches Swiss chard, center ribs removed and leaves coarsely chopped
1/4 cup fish sauce
Juice of 2 limes
1 small clove garlic, pounded, very thinly sliced, or pressed into a paste
1 tablespoon honey
1 bird’s-eye chile or serrano chile, very thinly sliced
1/2 cup thinly sliced cucumber
1/4 cup fresh cilantro leaves
1/4 cup fresh mint leaves

Instructions

Using a mallet or the back of a frying pan, whack the thick part of the chicken breast once or twice to make the meat approximately the same thickness all around. Season the chicken breasts with 1/2 teaspoon salt and let them sit for 20 minutes at room temperature.
Put the amaranth and rice into a small saucepan with a lid. Add 1/4 teaspoon salt and 1-1/2 cups water. Bring to a boil over high heat, cover, turn the heat to low, and cook for 20 minutes. Turn off the heat and let rest, covered, for 10 minutes. Fluff and keep warm.
Bring 6 cups water and the ginger to a boil in a saucepan over high heat. Add the chicken breasts, turn off the heat, stir, cover, and poach the chicken breasts in the hot liquid until just firm, yet springy to the touch, 12 to 15 minutes. Reserve 1/4 cup poaching liquid from the pan. Transfer the chicken to a cutting board and slice each chicken breast into 8 pieces.
Return the remaining poaching liquid to a boil and blanch the chard until tender, 3 to 4 minutes. Drain and set aside.
In a bowl, whisk together the fish sauce, 1/4 cup water, the lime juice, garlic, and honey. Whisk in the reserved poaching liquid.
To assemble, divide the amaranth rice among four wide and shallow bowls. Top each with chard, 6 chicken pieces, chile and cucumber slices, and cilantro and mint leaves. Drizzle each bowl with the citronette dressing and serve.

Photography Paul Sirisalee

Tropical Turmeric Smoothie Recipe

Erika — Tue, 02 Jan 2024 21:24:57 +0000

Pineapple and mango inject lively island flavor into this sexy-healthy turmeric smoothie recipe, while turmeric lends anti-inflammatory perks. For the best results, use very ripe fruit.

Tropical Turmeric Smoothie

Servings

Author Niki Ford

Ingredients

1-1/2 cups packed baby spinach leaves
1-1/2 cups coconut water, chilled
1/2 teaspoon turmeric
1/2 Granny Smith apple, seeded, stemmed, and chopped
1 banana
1/2 cup frozen mango cubes
1 cup frozen pineapple cubes
1 tablespoon lemon juice

Instructions

Blend the spinach and coconut water together until smooth. Add the turmeric, apple, banana, mango, pineapple, and lemon juice. Blend on high speed until completely smooth, about 1 minute.

Photography Paul Sirsalee

Brûléed Grapefruit Gluten-Free Recipe

Erika — Mon, 25 Dec 2023 12:58:00 +0000

One of our favorite ways to make food exciting is to take something simple, wholesome, and everyday and add just a little something to it to make it special. This recipe is the perfect example. Take a ripe, delicious grapefruit, lacquer it with a little honey and coconut oil, sprinkle it with sugar, and broil it briefly to caramelize the top. Just like that, the refreshing morning staple is a special occasion!

Brûléed Grapefruit Gluten-Free Recipe

Servings

Author Claudine Dagit

Ingredients

1 grapefruit
1 tablespoon honey
1 tablespoon coconut oil, melted

Instructions

Preheat the broiler. Halve grapefruit crosswise. Run a paring knife along the edges of each grapefruit segment to loosen. In a small bowl, mix together tablespoon honey and melted coconut oil. Drizzle evenly over each half, sprinkle with cinnamon, and broil for 5 to 8 minutes or until lightly browned around the edges.

Photography Erin Ng

Holiday-Spiced Olives and Roasted Almonds with Thyme Gluten-Free Recipe

Erika — Tue, 05 Dec 2023 18:03:00 +0000

A kiss of orange zest and cinnamon brings holiday happiness to this fast gluten free snack of roasted almonds and olives, perfect for serving with cocktails.

Holiday-Spiced Olives and Roasted Almonds with Thyme Gluten-Free Recipe

Servings

Author Eric Lundy

Ingredients

1 cup whole raw almonds
2 tablespoons extra-virgin olive oil
4 thyme sprigs divided
3 2- by 1/4-inch strips orange peel, twisted
1 cinnamon stick
1/4 teaspoon kosher salt
20 Castelvetrano or Lucques olives

Instructions

Preheat the oven to 400°F. Spread the almonds in one layer on a rimmed baking sheet, then roast until the nuts start to turn dark brown, about 15 minutes.
Meanwhile, in a small sauté pan, combine the oil, leaves from 1 thyme sprig, orange-peel strips, and cinnamon stick over medium-low heat. Warm for 5 minutes.
In a bowl, combine the almonds, oil mixture, and the salt. Toss to combine and scatter on a serving tray. Top with the olives. Garnish with the remaining thyme sprigs and serve with a spoon and cocktail napkins.

Photography Nader Khouri

Sparkling Pomegranate-Rose Cocktail Recipe

Erika — Fri, 01 Dec 2023 21:20:00 +0000

This floral-scented, pink, Persian-inspired sipper is a celebration of juicy-tart elegance in the perfect gluten free cocktail.

Sparkling Pomegranate-Rose Cocktail

Servings

Calories 66kcal

Author Eric Lundy

Ingredients

750- milliliter bottle sparkling wine
1 cup pomegranate juice (such as POM Wonderful)
¼ cup rose water
24 pomegranate seeds for garnish (optional)
1 tablespoon dried edible rose petals, for garnish (optional)

Instructions

Fill a wine flute with 3 ounces sparkling wine, or about halfway. Add 2 tablespoons pomegranate juice, 1½ teaspoons rose water, 3 pomegranate seeds, and a pinch of rose petals. Repeat to make 8 drinks and serve.

Nutrition

Photography Aubrie Pick