Parmesan-Crusted Chicken: Gluten Free Conversion Recipe

I’ve got another Gooseberry Patch conversion recipe for ya. Let me tell you something, this chicken was really really good.( It totally deserved two reallys, really). The whole family loved it. It was moist yet the topping was crunchy. It was flavorful and quick to whip up. Total hit.

As always my gluten free conversions and notes are in (parenthesis )and in italics beside the original recipe’s ingredients.

Parmesan-Crusted Chicken

1/2 c. mayonnaise (I used Duke’s brand)

1/4 c. grated Parmesan Cheese

1/4 c. Italian-seasoned dry bread crumbs (I toasted two pieces of Udi’s Gluten Free bread, processed it in the blender or food processor with a tsp of Italian seasoning.)

4 boneless, skinless chicken breasts

Combine mayonnaise and cheese. Spread mixture over chicken; sprinkle with bread crumbs. (I lightly patted them into the mayonnaise mixture.) Arrange in a lightly greased 13” x 9” baking pan. Bake, uncovered, at 425 degrees for 20 minutes, or until chicken juices run clear. (This took longer than 20 minutes for me.) Serves 4.

You can find this recipe on page 32 of the Gooseberry Patch book, Rush Hour Recipes. (Affiliate link)

Feel free to

This recipe is part of a series that I started with permission from Gooseberry Patch. Click on the logo below to find more recipes.

I have also started a Gluten Free Conversion Pinterest board for these recipes as well, if you are interested.

 Have a lovely day!

Kim

Cranberry-Date Oat Bars: Gluten Free Conversion Recipe

I’m pretty excited about this recipe because it involves cranberries. Real life, in the bag cranberries. I find myself drawn to them (which is weird in and of itself) but then I never really know what to do with them outside of making cranberry sauce.

What’s even more exciting is this recipe comes out of the new Gooseberry Patch cookbook Hometown Christmas that I will be having a giveaway for next month.

And as always my gluten free conversions are in (parenthesis )and in italics beside the original recipe’s ingredients. I try to make things a bit healthier too, so you also get my “healthier” conversions with each recipe. *smile*

Cranberry-Date Oat Bars

Ingredients:

12 oz. pkg. fresh cranberries

8 oz. pkg. chopped dates

1 t. vanilla

2 c. rolled oats, uncooked (Be sure to use gluten free oats if you are worried about cross contamination.)

2 c. all-purpose flour (I used 2 cups of brown rice flour.)

1-1/2 c. brown sugar, packed (I used coconut sugar. I actually cut the sugar in half and we still thought it was great. But we don’t like things overly sweet either.)

1/2 t. baking soda

1/4 t. salt

1 c. butter, melted (I used coconut oil. If you choose to use coconut oil you’ll be better off storing them in the fridge. Which is no problem as they still taste really good cold.)

Place cranberries and dates in a saucepan over low heat; do not add any water. Cover and cook, stirring frequently, until cranberries pop and mixture is pasty, 10 to 20 minutes. Remove from heat; stir in vanilla and set aside. In a bowl, mix together remaining ingredients except butter; stir in butter until well blended. Pat half of oat mixture into the bottom of a lightly greased 13”x 9” baking pan. Bake at 350 degrees for 8 minutes; do not overbake. Spread cranberry mixture carefully over baked layer. Sprinkle remaining oat mixture on top; pat gently. Bake an additional 20 to 22 minutes. Cool in pan on a wire rack. Drizzle with Orange Glaze; cute into bars. Makes 2 dozen.

Orange Glaze

2 c. powdered sugar

1/2 t. vanilla

2 to 3 T orange juice

Mix together all ingredients, adding orange juice to a drizzling consistency.

(I opted to make my own less sugary drizzle using a 1/4 of an 8oz. bar of softened cream cheese, 1 T. of maple syrup and orange juice to adjust taste and consistency. Everyone loved this version as well. It’s up to you.)

 

These got 6 out of 6 thumbs up. The beautiful red color in the middle makes it a festive treat for Christmas. 

It’s on page 138 in the cookbook below.

This recipe is part of a series that I started with permission from Gooseberry Patch. Click on the logo below to find more recipes.

I have also started a Gluten Free Conversion Pinterest board for these recipes as well, if you are interested.

Feel free to use the Printer Friendly option below the post to print it out in .PDF format.

Have a lovely day my friends.

OXOX,

Kim

*By law I must tell you that the links to Amazon are affiliate links and I get a small kickback if you happen to order through them. *smile*

Soft Pumpkin Cookies- GF Conversion Recipe!

Here’s another nice Fallish recipe for ya. These tasted really good and pumpkiny. This recipe comes out of the Gooseberry Patch Garfield Recipes with Cattitude.

And as always my gluten free conversions are in (parenthesis )and in italics beside the original recipe’s ingredients. I try to make things a bit healthier too, so you also get my “healthier” conversions with each recipe. *smile*

Soft Pumpkin Cookies

2-1/2 c. all purpose flour (I used 1 cup brown rice + 1 cup Almond flour + 1/2 cup arrowroot powder)

1 t. baking powder

1 t. baking soda

1-1/2 t. cinnamon

1/2 t. salt

1/2 c. butter, softened (I used 1/4 cup butter and 1/4 cup coconut oil)

1-1/2 c. sugar (I used coconut sugar)

1 c. canned pumpkin

1 egg, beaten

1 t. vanilla extract

In a large bowl, combine flour, baking powder, baking soda, cinnamon and salt. In a separate bowl, beat together butter and sugar until blended. Stir in pumpkin, egg and vanilla until smooth. Gradually add flour mixture to butter mixture; stir well. Drop dough by rounded tablespoonfuls (I used a cookie scoop) onto greased baking sheets. Bake at 350 degrees for 15 to 18 minutes (If going gluten free reduce time to approx. 12 minutes), until edges are firm. Cool cookies on baking sheets for 2 minutes; transfer to a wire rack. Cool completely; drizzle with Powdered Sugar Glaze.

*(You don’t want to overcook these. Gluten free things will usually be a bit crumbly if you over cook, so keep your eye on them.)

Makes about 2 dozen.

Powdered Sugar Glaze:

2 c. powdered sugar

3 T. milk

1 T. butter, melted

1 t. vanilla

Combine ingredients in a small bowl; mix until smooth. (My glaze looks brown because I made my own powdered sugar using coconut sugar.)

You can find this recipe on page 211 of this cookbook.

 This recipe is part of a series that I started with permission from Gooseberry Patch. Click on the logo below to find more recipes.

I have also started a Gluten Free Conversion Pinterest board for these recipes as well, if you are interested.

Feel free to use the Printer Friendly option below the post to print it out in .PDF format.

Have a lovely day my friends.

OXOX,

Kim

*By law I must tell you that the links to Amazon are affiliate links and I get a small kickback if you happen to order through them. *smile*

Slow-Cooker Apple Pie GF Conversion

First of all if you are envisioning a perfectly formed apple pie with a flaky top and bottom crust to come out of your crockpot, then you’re dreams will be completely shattered if you try this and you should go no further. BUT if you want a dessert that’s seriously scrumptious and appley and yummy, then please proceed.

Okay the picture really doesn’t do it justice, but to my defense I was being stalked by almost all my family members while trying to take a decent photo. Don’t let my poor photography skills scare ya out of making it.

One thing I love about this dessert is that it’s good hot, right out of the crockpot, and cold, eaten the next day for breakfast. *smile* Not to mention it’s pretty easy to whip up.

I admit I did something I don’t usually do. I took a short cut and bought this.

But I’ll tell you why I bought it. The recipe called for regular biscuit baking mix so I thought that this would just make this dessert that much easier to whip up. Not something I’d use all the time but it worked well for this recipe. Now that confession time is over, I’ll get to the recipe.

(As with the rest of the recipes I will put my gluten free and healthier conversions in parenthesis’ and italics.)

Slow-Cooker Apple Pie

8 c. apples, peeled, cored and sliced (I used organic gala apples and it was yummy)

1-1/4 t. cinnamon

1/4 t. nutmeg

2 eggs, beaten

3/4 c. milk

2 t. vanilla extract

3/4 c. sugar (coconut sugar worked great here)

5 T. butter, softened and divided

1-1/2 c. biscuit baking mix, divided (I used the mix above in the picture.)

1/3 c. brown sugar, packed (I also used coconut sugar here with great results)

Garnish: Whipped cream or vanilla ice cream (I opted for whipped cream)

In a large bowl, toss together apples, cinnamon and nutmeg; transfer to a greased slow cooker. In a bowl, blend eggs, milk, vanilla, sugar, 2 tablespoons butter and 3/4 cup baking mix. Spoon batter over apples. In a small bowl, combine brown sugar and remaining baking mix; cut in remaining butter until mixture resembles coarse crumbs. Spoon brown sugar mixture over batter. Do not stir. Cover and cook on low setting for 6 to 7 hours. Serve warm, spooned into individual bowls and top with whipped cream or ice cream. Serves 8 to 10

My whole family loved this. It tasted really good and I’m even thinking about serving it for Thanksgiving.

This particular recipe comes out of the book Slow Cooking All Year Round. I love this cookbook and it’s one of my favorites from Gooseberry Patch.

This recipe and more are part of a series that Gooseberry Patch has so generously give me permission to do. Click the button below to explore more recipes.

Have a lovely day my friends.

OXOX,

Kim

*The links are affiliate links and I receive a small kickback if you purchase through them. *smile*

Autumn Pumpkin Bars- Gluten Free Conversion

Okay you all spoke and I listened. Between the votes on my FB page and comments on my blog, the Autumn Pumpkin Bars won the vote.

My family loved these and thought they tasted just like pumpkin pie.

And as always my gluten free conversions are in parenthesis and in italics beside the original recipe’s ingredients. I try to make things a bit healthier too, so you also get my “healthier” conversions with each recipe. *smile*

Autumn Pumpkin Bars

2 c. canned pumpkin (I used 1-15oz. can of organic pumpkin)

1 c. oil or applesauce (I used 1/2 cup of coconut oil and 1/2 cup of applesauce)

4 eggs, beaten

1 t. vanilla extract

2 c. sugar (This seemed like a lot so I reduced it to one cup of coconut sugar. My preference.)

2 c. all purpose flour (I used 1 1/2 c. brown rice flour and 1/2 c. arrowroot starch.)

1 t. baking soda

1 t. salt

2 t. cinnamon

1 t. ground ginger

1/2 t. ground cloves

In a large bowl, whisk together pumpkin, oil or applesauce, eggs and vanilla; set aside. In a separate bowl, combine remaining ingredients; mix well and stir into pumpkin mixture. Spread in an ungreased 13”x9” baking pan. Bake at 350 degrees for 20-25 minutes. Cool; cut into bars. Makes 3 dozen.

(I checked the bars after 25 minutes and found they were still soft in the middle so I proceeded to bake in 5 minute increments. If need be do the same until middle is cooked through. I also didn’t get 3 dozen from these. I guess my serving size is a bit larger than theirs. *wink*)

This recipe and many more can be found in the Gooseberry Patch cookbook “The Harvest Table”.

 

This recipe is part of a series that I started with permission from Gooseberry Patch. Click on the logo below to find more recipes.

I have also started a Gluten Free Conversion Pinterest board for these recipes as well, if you are interested.

Have a lovely day my friends.

OXOX,

Kim

*By law I must tell you that the links to Amazon are affiliate links and I get a small kickback if you happen to order through them. *smile*

The Next Gluten Free Conversion Recipe (You Pick)

Since we are embarking upon Fall, and Thanksgiving is just around the corner, I thought I would pick my next conversion recipe out of The Harvest Table.

AND since desserts seem to be the most sought after recipes when it comes to gluten free, that’s what I picked out for you today.

I honestly didn’t realize how many yummy recipes I would find but I found a lot. So I narrowed the list down to 5 and I want you to choose the best sounding one out of the 5. Then I’ll get to converting it to gluten free and posting the recipe the regular way and the converted way on my blog hopefully this week.

Here are your choices.

1. Gingersnap Pumpkin Pie
2. Grandma’s Cherry Pudding Cake
3. Walnut Frosties
4. Autumn Pumpkin Bars
5. Grandma Mary’s Cran-Apple Stuff 

Have a lovely day my friends.

OXOX,

Kim

P.S. By law I need to tell you that the links for the Harvest Table are affiliate links and I get a small kickback if you happen to purchase through them. *smile*

Oatmeal-Cherry Cookies! Gluten Free Conversion

This oatmeal cookie recipe is SO good. Well at least my conversion recipe is. LOL! I’m kidding I’m sure the original is good as well. You make which ever one you want and I’m sure you’ll be a happy camper.

Just remember that my conversions to the original recipe are in parenthesis and in italics.

OATMEAL-CHERRY COOKIES

Ingredients:

1 c. butter, softened (I used 1/2 c. coconut oil, melted and 1/2 cup softened butter)

1 c. brown sugar, packed (I used 1 c. Coconut Sugar )

1/2 c. sugar ( I omitted and it tasted just fine)

2 eggs, beaten

1 t. vanilla extract

1-1/2 c. all-purpose flour (I used a cup and a half of oat flour. Just grind your oats up either in a food processor or a coffee grinder. Make sure to use GF oats if you have serious reactions to gluten.)

1 t. baking soda

1 t. cinnamon

Optional: 1/2t. salt

3 c. long-cooking oats, uncooked

1 c. sweetened dried cherries (I used Eden Organic Dried Cranberries .)

Directions:

In a large bowl, blend together butter and sugars. Add eggs and vanilla; beat well and set aside. In a separate bowl, combine flour (oat flour), baking soda, cinnamon and salt, if using. Mix well and add to butter mixture. Stir in oats and cherries. Drop by rounded tablespoonfuls onto ungreased baking sheets, 2 inches apart. Bake at 350 degrees for 10-12 minutes, until golden. Cool for one minute on baking sheets; remove to a wire rack and cool completely. Makes 4 dozen (I didn’t quite get that many.)

You can find this yummy recipe and so many more in the Gooseberry Patch Cookbook, The Harvest Table.

 And as always, feel free to use the handy “printer friendly button” below the post or you can to save for later.

Also, if you have some of their books already and have a recipe you would like to see converted please don’t hesitate to ask. Here is a link with the books that I have on hand.

AND just so you know, Gooseberry Patch has given me permission to do this conversion thing for you, because they rock. *smile*

OXOX,

Kim

*This post does contain affiliate links. It helps pay for this ol’ blog. *smile*

Whole-Wheat Soda Bread- Gluten Free Conversion

 

This recipe comes out of the Gooseberry Patch cookbook Fresh from the Farmstand .

One of the biggest requests when it comes to gluten free, is bread. So when I found this Whole-Wheat Soda Bread recipe, I thought I’d give it a shot. I’ve never made this the regular way before so I have nothing to compare it to but my whole family liked the conversion recipe. I also try to make the conversions easy. I don’t like using unnecessary ingredients if I don’t have to.

Please see my notes at the bottom of the recipe for additional instructions and as always my adjustments will be along side the original recipe in parenthesis and italics.

Whole-Wheat Soda Bread

Serves:4 (I say more like 6-8)

Ingredients:

1 c. all-purpose flour (1 cup of oat flour using GF oatmeal if you want it guaranteed GF, I just ground it up in my coffee grinder)

1 t. baking powder

1 t. baking soda

1/2 t. salt

2 T. sugar (I used Coconut Sugar )

2 c. whole-wheat flour (I used brown rice flour )

1-1/2 c. buttermilk

1 T. butter, melted

Directions:

In a large bowl, combine all-purpose flour, baking powder, baking soda, salt and sugar. Add whole-wheat flour; mix well. Add buttermilk; stir only until moistened. Turn dough onto a floured surface. Knead gently for about 2 minutes, until ingredients are well mixed and dough is smooth. Form dough into a ball; place on a lightly greased baking sheet. pat into an 8-inch circle. With a floured knife, mark dough into 4 wedges by cutting halfway through to the bottom. Bake at 375 degrees for 40 minutes, or until loaf sounds hollow when tapped. Brush with butter; cool on a wire rack.

*My notes:  As with anything gluten free, the dough is going to be sticky VERY sticky so make sure you have plenty of flour on your surface before dumping it onto the counter. Then have plenty of brown rice flour to handle it and make it so it can be formed into an 8 inch circle. I probably used another 1/2 cup to a cup of brown rice flour to accomplish this. Here is a picture of how it looked before going into the oven.*

At this point I was able to shape it and place it on a baking stone that I oiled a smidge.

Here is what it looked like coming out of the oven and brushed with butter.

This went very well with the soup I had made and it has a scone kind of feel to it. Because it has no yeast or eggs it is kind of dense but still very tasty. My husband said it was “hearty”.

If you have any questions please don’t hesitate to ask. You can find the book that this recipe is in below.

And as always, feel free to use the handy “printer friendly button” below the post or you can  button to save for later.

Also, if you have some of their books already and have a recipe you would like to see converted please don’t hesitate to ask. Here is a link with the books that I have on hand.

AND just so you know, Gooseberry Patch has given me permission to do this conversion thing for you, because they rock. *smile*

OXOX,

Kim

*This post does include affiliate links that help support my blog. Thank you*

Almond Chicken! GF Gooseberry Patch Conversion Recipe!

Here is the next installment of my series of converting Gooseberry Patch recipes to gluten free.

Although this one didn’t have a lot of things to change I still wanted to share it with you as it received thumbs up from the whole family.

As always my conversion notes will be in italics.

Almond Chicken

1/3 c. soy sauce (I used GF Organic Tamari Soy Sauce )

1 t. garlic powder

3 lbs. boneless, skinless chicken breasts, cut into bite-size pieces

1/2 c. whole wheat flour (I used brown rice flour)

1/2 c. almonds, finely chopped (I put these through the processor to make it easier)

1/2 t. salt

1/2 t. pepper

2 T. corn oil ( I used coconut oil)

cooked rice or lo mein noodles (I used Organic Brown Basmati Rice)

Combine soy sauce and garlic powder in a large bowl; add chicken. Let stand for about 20 minutes; drain. In a separate bowl, combine flour, almonds, salt and pepper. Add chicken to flour mixture; toss to coat lightly. Heat oil in a wok or large skillet over medium-high heat. When oil is hot, add chicken mixture and reduce heat to medium. Cover and cook, stirring often, for about 20 minutes, until chicken juices run clear. Serve over cooked rice or noodles.

Makes 8 servings.

You can find this recipe and many more in Gooseberry Patch’s Mom's Very Best Recipes .

And as always, feel free to use the handy “printer friendly button” below the post or you can for later.

Also, if you have some of their books already and have a recipe you would like to see converted please don’t hesitate to ask. Here is a link with the books that I have on hand.

AND just so you know, Gooseberry Patch has given me permission to do this conversion thing for you, because they rock. *smile*

OXOX,

KIM

*this post does include affiliate links*

Slow Cooker Hot Fudge Sundae Cake (GF Conversion)

I’ve got another Gooseberry Patch recipe conversion for you. You’re going to LOVE this recipe.

When I asked the question on my FB page about what people missed the most when going gluten free, most of the answers involved dessert. I know with us, that seemed to be the biggest issue.

With that said I decided to convert another dessert recipe for you. I made this two nights in a row and the second night it was eaten by someone who admitted to not liking gluten free desserts in the past and he ended up really liking it.

(As always my conversions and comments are in italic and surrounded by parentheses.)

Hot Fudge Sundae Cake

Serves: 6-8

Prep time: 10 minutes

Cook Time: 2 hours

Ingredients:

1 c. all-purpose flour (I used 3/4 c. sorghum flour and 1/4 c. arrowroot powder)

1/2 c. sugar ( I used coconut sugar)

6 T. baking cocoa, divided

2 t. baking powder

1/2 t. salt

1/2 c. milk (I used Almond Milk)

2 T. oil (I used coconut oil)

1 t. vanilla extract

1/2 c. chopped nuts (I put walnuts in the first time and omitted them the second time and I liked it better without the nuts. Just my opinion, either way was good.)

3/4 c. brown sugar, packed (I only used a 1/2 cup of coconut sugar and it was plenty sweet)

1-1/2 c. hot water

(Try adding a tablespoon or two of instant coffee to the hot water. It turns this into a mocha chocolate sundae, I’m just sayin’.)

Directions:

Spray a 2 to 3 quart slow cooker with non-stick vegetable spray. In a bowl, stir together flour, sugar, 2 tablespoons baking cocoa, baking powder and salt. Stir in milk, oil and vanilla. Fold in nuts. (Mixture will be thick) Spread batter evenly in slow cooker. In a separate bowl, combine brown sugar and remaining baking cocoa; stir in hot water until smooth. Pour evenly over batter in slow cooker. Do not stir. Cover and cook on high setting for 2 to 2 1/2 hours, until a toothpick inserted in center comes out clean. Turn off slow cooker. Let cake stand, uncovered for 30 to 40 minutes before serving. Spoon warm cake into dessert dishes; spoon sauce from slow cooker over top.

(This makes a yummy fudge sauce that sits on the bottom, make sure you scoop that up with the cake when serving.)

Feel free to it and use the handy dandy print button below the post.

You can find this recipe on page 158 of this wonderful Gooseberry Patch book.

Click the logo at the top of this post for more GF conversion recipes.

OXOX,

*This post does include affiliate links.*

Cinnamon Apples

I recently wrote a post about my new cooking endeavor with Gooseberry Patch Cookbooks. You can read about that here.

While I was flipping through one of my Gooseberry Patch cookbooks for my first converted recipe, I stumbled across this one. It looked really quick and easy. A combination I love. 

Although this recipe was already gluten free I did modify it to make it a bit healthier. My adaptations will be in parenthesis.

Imagine eating the inside of an apple pie. That’s what this tastes like.

Cinnamon Apples

Serves 4-6

Prep Time: 5 minutes

Cooking Time: 10-15 minutes

Ingredients:

2 T. Butter (Use the butter, embrace the butter)

4 apples, peeled, cored and sliced (I used 5, mine were small)

1/3 c. brown sugar (I used Coconut Sugar, it’s way better for you)

2 T. lemon juice (I use bottled Organic Lemon Juice , it’s just quicker and easier)

3/4 t. cinnamon

In a saucepan over medium heat, melt butter. Add remaining ingredients; cook and stir until apples are golden and soft. Serve immediately, or cover and refrigerate until ready to serve.

(I chose to add whipped cream to this using REAL cream and it just sent this over the edge.)

This recipe can be found on page 143 in this Gooseberry Patch cookbook.

Remember you can use the handy print it button below the post to convert this recipe into a pdf. And please feel free to if you so choose.

Click the logo at the top of the post for more GF conversion recipes.

OXOX,

Kim

*This post does include Affiliate links *