Oven Fries – Naturally Gluten Free!

These oven fries are Delicious and naturally gluten free!  Super simple to make too!

Ingredients:

  • 6-8 Medium Potatoes
  • 2 tbsp oil
  • 2 tsp salt
  • 3/4 tsp pepper

Cut potatoes into wedges. I like to do this by cutting mine in half, then slicing the wedges, then cutting the wedges in half so they cook faster. Toss with oil, salt and pepper.

oven_fries
oven_fries2
oven_fries3

Bake on a greased cookie sheet at 400F for 45 min. Stir potatoes every 15 minutes while baking. Serves 6.

Gluten Free Croutons

As I’ve mentioned in my Gluten Free Bread Crumbs Recipe, we don’t particularly care for the heals in our bread so they are perfect to make bread crumbs from! Every time we’re done with a loaf of Udi’s Gluten Free bread I throw the 2 heals in the freezer! Very quickly, I have plenty of heals to make crumbs or croutons from!  This is almost the same as my crumbs recipe other than you just cube or tear the bread!

Gluten Free Croutons

Ingredients:

  • 1 pound Gluten Free Heals broken into pieces or cubed
  • 2 tablespoons dried oregano or thyme
  • 2 tablespoons dried basil or parsley
  • 2 teaspoons salt, or to taste
  • 1/2 teaspoon pepper, or to taste

Preheat oven to 300 or 325.  Place pieces on baking sheet and bake for about 20 to 25 minutes. Stir occasionally to let the moisture out and get the croutons evenly baked. I find the gluten free bread retains the moisture pretty well during this process. Once bread is completely dried out take out of oven and add spices. I usually test the bread by eating one every once in a while to see if it’s crunchy throughout.  Allow to completely cool before storing in a zip lock bag. They should keep for about 6 months if completely cooled before storing.

Gluten Free Croutons

Easy Home Made Gluten Free Bread Crumbs

I have a Chicken Casserole that we just can’t do without at Holiday time that has seasoned bread crumbs on top.  Finding Gluten free bread crumbs locally is difficult and expensive.

We don’t particularly care for the heals in our bread so they are perfect to make bread crumbs from!  Every time we’re done with a loaf of Udi’s Gluten Free bread I throw the 2 heals in the freezer!  Very quickly, I have plenty of heals to make crumbs from!

Ingredients:

  • 1 pound Gluten Free Heals broken into pieces
  • 2 tablespoons dried oregano or thyme
  • 2 tablespoons dried basil or parsley
  • 2 teaspoons salt, or to taste
  • 1/2 teaspoon pepper, or to taste

Preheat oven to 300. Process bread in food processor until desired consistency.  Place crumbs on baking sheet and bake for about 10 to 15 minutes.  Stir occasionally to let the moisture out and get the crumbs evenly baked.  I find the gluten free bread retains the moisture pretty well during this process.  Once bread is completely dried out take out of oven and add spices.  Allow to completely cool before storing in a zip lock bag.  They should keep for about 6 months if completely cooled before storing.

 

HomeMade Hash-browns – Naturally Gluten Free

On weekends, and sometimes on week nights, I like to whip up a batch of home-made hash-browns.  It’s actually pretty simple and the kids love it!

Ingredients:

  • 3-4 small potatoes diced up (the smaller the faster it will cook)
  • 1/2-1 small onion diced
  • Salt & Pepper to taste
  • Green pepper (optional)
  • 2-3 tbs. Olive Oil (sometimes I use bacon grease or sausage grease if I just made those)

Sauté onion in oil until translucent preferably in a cast iron skillet for extra flavor.  Add green pepper next until a little softened.  Add remaining ingredients.  Stir every 5 minutes, often enough to let the potatoes start to brown but not burn.  Continue for about 15 minutes depending on the size of the potato dices and until they are done.  Taste test and add a bit of salt an pepper if needed.

Black Beans and Rice – Naturally Gluten Free

This is a great side dish that’s naturally gluten free!  It’s simple and the hubby loves this one!

Ingredients:

  • 1 can Black Beans undrained
  • 1 can tomatoes (I like petite diced)
  • 1 cup or so rice
  • 1/2 small onion finely chopped
  • 1-2 garlic cloves
  • 1-2 tsp dried oregano
  • 1 tbs olive oil
  • Salt to taste

Sweat onions and garlic in a sauce pan with the olive oil on low to medium low.  Once translucent, add the black beans, tomatoes  and oregano. Cook for 7-10 minutes to get everything hot and the flavors extracted.  If you are using instant rice add this in the last few minutes for the time allotted on the instructions for it.  I prefer to use freshly made rice in a rice cooker or leftover rice I have in the fridge.  I just add it at the last minute to warm up and soak up some of the sauce.  Add salt to taste at the end and you’re done!

TIP: Add in cooked chicken at the last minute to make a complete meal or your meat of choice!