(Family Features) Time available to cook, your family's preferred dishes, ingredients you have in the pantry - there are plenty of considerations that may limit your options for an at-home menu. Add in a gluten allergy, or simply a desire to avoid it, and it may feel impossible to appease everyone.
However, all it takes is simple ingredient swaps to turn a family favorite into a gluten-free recipe. From pizza at dinnertime to a chocolatey dessert, these dishes offer easy, flavorful ways to make your menu gluten-free.
A Healthier Homemade Pizza
Creating a gluten-free dinner can be as easy as tweaking some of your loved ones' favorite meals. Even pizza can offer a gluten-free solution when you rethink the ingredients included.
Satisfy your family's needs with an option like Toufayan Gluten-Free Wraps in place of traditional crust in this Gluten-Free Barbecue Skillet Pizza. Made from wholesome, all-natural ingredients with no cholesterol or trans fats, these easily foldable wraps are available in four flavors, making them perfect for homemade pizza.
Visit Toufayan.com to find more mealtime solutions.
Gluten-Free Barbecue Skillet Pizza
- 1 tablespoon olive oil, divided
- 1 Toufayan Gluten-Free Original Wrap
- 3 tablespoons gluten-free barbecue sauce
- 4 cooked sausage links, crumbled
- 2 cups diced Mozzarella cheese
- 2 tablespoons chopped green onion
- fresh Parmesan cheese, for garnish (optional)
- fresh fennel fronds, for garnish (optional)
- crushed red pepper, for garnish (optional)
- salt, to taste
- pepper, to taste
- Heat oven to broil.
- Heat cast-iron skillet over medium heat. Add 1-2 teaspoons olive oil; spread to cover bottom of skillet.
- Place wrap in skillet, brush with barbecue sauce and add sausage, Mozzarella and green onion.
- Fry 2-3 minutes, or until bottom of wrap is golden and crispy.
- Place skillet under broiler until cheese is melted and bubbly, about 2 minutes.
- Remove from broiler, place on cutting board and sprinkle with Parmesan, fennel fronds and crushed red pepper, if desired.
- Season with salt and pepper, to taste; drizzle with remaining olive oil, cut and serve.
Dish Up a Dynamic Dessert
Going gluten-free isn't just for meals from breakfast to dinner - you can cut gluten from delicious desserts, too.
This Cookie Brownie Supreme calls for layers of cookie dough, cookies and brownies for a taste bud tempting way to round out a meal with those you love. One of the key ingredients is Goodie Girl Chocolate Creme Sandwich Cookies, made with real cocoa and a sweet cream filling between two chocolate wafers. They're made without artificial flavors, colors or preservatives for a gluten-free, vegan and peanut-free treat.
Find more varieties and dessert ideas at goodiegirl.com.
Cookie Brownie Supreme
Recipe courtesy of glutenfreewith3.com
Cookie Dough Layer:
- 1 stick softened butter
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 1/4 teaspoons vanilla extract
- 1 egg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups gluten-free flour
- 1 cup semi-sweet chocolate chip
- 25 Goodie Girl Chocolate Creme Sandwich Cookies
- 1 stick butter
- 1 1/2 cups sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup cocoa powder
- 3 eggs
- 3/4 cup gluten-free flour
- 1 teaspoon baking powder
- 6 Goodie Girl Chocolate Creme Sandwich Cookies, crushed
- 1/4 cup semi-sweet chocolate chips
- vanilla ice cream (optional)
- chocolate syrup (optional)
- Preheat oven to 350 F. Prepare 9-by-9-inch cake pan with parchment paper.
- To make cookie dough layer: In large bowl, combine softened butter, brown sugar, sugar and vanilla. Mix with handheld mixer until combined and creamy. Add egg and beat until combined.
- In small bowl, combine baking soda, salt and flour. Beat flour mixture gradually into sugar mixture. Once completely combined, fold in chocolate chips. Add cookie dough layer to bottom of prepared pan and spread evenly.
- To make cookie layer: Layer cookies on top of cookie dough layer.
- To make brownie layer: In saucepan, melt butter, sugar and salt until completely combined. Remove from heat and transfer to large bowl. Add vanilla, cocoa and eggs; mix. Slowly add flour and baking powder. Mix until completely combined.
- Pour brownie mixture over cookie layer. Spread evenly.
- Top with crushed cookies and chocolate chips.
- Bake 50 minutes. Let cool completely before removing from pan. Slice and top with vanilla ice cream and chocolate syrup, if desired.
(Family Features) Letting kids get hands-on in the kitchen is an easy way to keep them busy while teaching important life skills. Planning for delicious snacks children can make all on their own (or with minimal assistance) makes for a winning solution, and these Crazy Candy Ice Cream Sandwiches are a prime example. Find more kid-friendly snack ideas at milkmeansmore.org.
Watch video to see how to make this recipe!
Crazy Candy Ice Cream Sandwiches
Prep time: 10 minutes
- 1 cup vanilla ice cream
- 1/4 cup chopped candy bar
- 6 graham cracker sheets, broken into 12 squares
- 1/2 cup semisweet chocolate morsels
- 1 1/2 tablespoons refined coconut oil or vegetable oil
- multi-colored sprinkles (optional)
- In medium bowl, stir ice cream until just softened. Stir in chopped candy.
- Working quickly, scoop ice cream mixture onto six graham cracker squares. Top with remaining graham cracker squares, gently pressing down until ice cream reaches edges of crackers. Place in shallow, wax paper-lined pan. Freeze 1 hour.
- In small, microwave-safe bowl, combine chocolate morsels and coconut oil. Microwave on high 40-60 seconds, or until melted, stirring vigorously every 20 seconds. Let stand at room temperature 10 minutes.
- Remove sandwiches from freezer. Dip half of each sandwich into chocolate mixture. Immediately scatter sprinkles over chocolate, if desired. Return to wax paper-lined pan. Freeze about 5 minutes, or until chocolate sets. Serve immediately or individually wrap in plastic wrap and store in freezer.
(Family Features) From casual gatherings with friends to outdoor athletic activities and leisurely time at home, all of the best summer pastimes have one thing in common: tasty snacks make them more enjoyable.
Light, airy and fresh popcorn is a perfect summer snack. It’s naturally low in fat and calories, non-GMO and gluten free – all the makings of an ideal guilt-free treat. Whether you enjoy it one delicious handful at a time, sprinkled with seasonings or as an ingredient in fun summertime recipes, popcorn offers plenty of versatility for every occasion.
You can kick up the heat with a zesty popcorn mix or take a sweeter route with a blend of toasted coconut and bananas. No summer sporting event is complete without some good old toffee-style popcorn and nuts, and even a favorite like ice cream sandwiches can only get better with the addition of sweet, crunchy popcorn and candy.
Spice Up Summer Snacks
Freshly popped popcorn is a light snack perfect for summer, and you can add just about any flavor to satisfy whatever you may be craving. Start by sampling these topping favorites then taste your way to other creative combinations.
- Garlic salt
- Parmesan cheese
- Dry taco seasoning mix
- Dry ranch-style seasoning mix
- Lemon pepper
- Italian herbs: oregano, basil, marjoram, thyme and crushed rosemary
- French herbs: marjoram, thyme, summer savory, basil, rosemary, sage and fennel
- Brown sugar
Find more popcorn recipes perfect for summer at popcorn.org.
Coconut Monkey Mix
Yield: 7 cups
- 1 cup flaked coconut (unsweetened or sweetened)
- 6 cups popped popcorn
- 1 tablespoon butter or margarine, melted
- 1 teaspoon sugar
- 1/8 teaspoon salt
- dash of nutmeg
- 1 cup dried banana chips
- Heat oven to 325° F.
- Spread coconut in 13-by-9-inch baking pan, breaking up any clumps as needed. Bake 10 minutes, or until edges of coconut begin to brown.
- Spread popcorn over coconut and sprinkle with butter; toss. Sprinkle popcorn mixture with sugar, salt and nutmeg; toss.
- Bake 5 minutes longer, remove from heat and toss with banana chips. Serve immediately or cool and store in airtight container.
- 2 1/2 quarts popped popcorn
- 1 1/2 cups light brown sugar
- 3/4 cup dark corn syrup
- 1/2 cup butter
- 1 tablespoon vinegar
- 1/2 teaspoon salt
- 1 package (6 ounces) chocolate pieces
- 1/2 cup chopped walnuts
- 2 pints brick-style vanilla ice cream
- Keep popcorn warm.
- In 3-quart saucepan, combine brown sugar, corn syrup, butter, vinegar and salt. Cook and stir until sugar dissolves. Continue to cook until hard ball stage (250 F on candy thermometer).
- Pour syrup over popcorn; stir to coat. Add chocolate pieces and nuts; stir just until mixed.
- Pour into two 13-by-9-by-2-inch pans, spreading and packing firmly. Cool.
- In each pan, cut 12 rectangles. Cut each pint of ice cream into six slices. Sandwich each ice cream slice between two popcorn rectangles.
Ballpark Popcorn Crunch
Yield: 3 quarts
- 1/2 cup butter
- 1/2 cup brown sugar
- 3 quarts unsalted popped popcorn
- 1 cup chopped walnuts
- Heat oven to 350° F.
- Cream together butter and brown sugar until light and fluffy.
- In separate bowl, toss popcorn and walnuts. Add creamed mixture to popcorn and nuts. Combine until coated.
- Spread on large baking sheet in single layer.
- Bake 10 minutes, or until crisp.
Beach Party Popcorn
Yield: 2 1/2 quarts
- 1 teaspoon soy sauce
- 1-2 drops hot pepper sauce
- 1/3 cup melted butter
- 2 quarts popped popcorn
- 2 cups assorted seasoned snacks (crackers, pretzels, etc.)
- 1/2 package (0.56 ounces) bacon-onion dip mix
- Heat oven to 350° F.
- Add soy sauce and hot pepper sauce to melted butter.
- Put popcorn and seasoned snacks in large bowl. Pour butter mixture over popcorn and snacks; toss. Sprinkle with bacon-onion dip mix; toss again.
- Spread mixture in 15 1/2-by-10 1/2-by-1-inch jelly roll pan and bake 8-10 minutes, stirring once.
Source: The Popcorn Board