Gluten Free Recipes - Elana's Pantry

gluten free cooked veggies

Grilled Portabella Mushrooms

We’re back in town after an amazing vacation and I just can’t get enough grilled veggies. These grilled portabella mushrooms are my husband’s favorite. I’ve been grilling everything though –zucchini, broccoli and lots of chicken. I’ll be posting a recipe for grilled broccoli before summer’s end. My grill is getting a really good workout these days! Grilled Portabella


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Grilled Zucchini

This recipe for Grilled Zucchini is one of my favorites for several reasons.  First, it’s a good way to use up the prolific zucchini of August.  Second, it’s mighty easy to make.  And third, it’s delicious.  Let’s not forget reason number four though –zucchini and summer squash are a healthy side dish for any meal.


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Broccoli Rabe with Garlic

I confess, I have an addiction to broccoli rabe.  I love the bitter flavor of this delicious green vegetable.  I have always believed that bitter is such an important, yet under rated flavor in our culture. I think a lot of people drink coffee for the bitter flavor that we all need so badly.  My


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Roasted Asparagus

So, the month o’ cupcakes is over here at Elana’s Pantry and none too soon.  I’m totally ready to hit the green veggies and today I have a nice roasted asparagus recipe for you all.  We are growing asparagus in our garden, though it takes about 3 years for it yield anything, so we’ve got


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Lemon Kale Chips

We are loving these Lemon Kale Chips.  I can’t make enough of them –the boys scarf them down hot out of the oven.  Yesterday, they ate 3 batches, yes you heard that right, 3 batches of kale chips, after school.  Of course, like everything else I make, these are gluten free. You can use curly


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Carrot Kugel

Carrot Kugel –who would have thought of that? Well, the fabulous Lisa Stafford, that’s who. Lisa recently posted her recipe for Carrot Souffle in the forums and here’s what she had to say about it: “I made this dish Tuesday night and had some with our meat and salad. I warmed some up in the toaster oven


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Eggplant Caponata

This is an R rated post.  You may not want to open it in front of children. How could eggplant not be appropriate for all audiences?  Well, that’s not the problem.  It’s The Tipping Point. That’s the problem.  I read the book during the winter holidays.  It was great, completely interesting and had been on


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Squash Fries

The other day, I noticed that I had 2 butternut squash sitting in my kitchen, waiting to be cooked.  The first I turned into butternut squash soup. I wanted to be a bit more creative with the second one, so I figured I’d make fries out of them.  The boys must have eaten an entire


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Acorn Squash with Cranberry Apple Stuffing

Some days I need a little inspiration. I knew that I would be baking squash for our Shabbat dinner tonight. And I knew it would have some delicious dried cranberries in it. I just wasn’t entirely sure what form it would all take. I looked around on the internet for a bit and saw this


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Community Supported Spinach Cake

Our weekly CSA share kicked in yesterday and we received a ton of fresh organic produce! For those of you who aren’t familiar, “CSA” stands for community supported agriculture. This relatively new socio-economic concept changes the way food is produced, distributed and sold, creating small scale closed markets for farmers in which the consumer participates


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Stuffed Mushrooms

Gluten-Free Girl recently announced she is with child. Out here in Colorado, I have big news as well. Our pet house-bunny was neutered today. After humping every stuffed animal and slipper in the house, we took him to the vet only to discover that contrary to what the Humane Society had told us when we


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Butternut Squash Latkes

Hanukkah is a day away and that means only one thing: fried food! Lots of it. Yum. I confess, though it may not be the healthiest thing, I love a good crispy latke, or just about anything fried for that matter. Below is my favorite recipe for latkes. I have been making these gluten-free latkes


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Kale with Gomasio

I’ve been laying low since Thanksgiving, cleaning my house with abandon, giving away everything the boys and I don’t use. That said, in between sorting stuff and testing desserts for the upcoming holidays, I’ve been relying on some staple seasonal vegetable dishes to take me through the dark season. This is an easy, family favorite.


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Squash “Pie”

This dish is really more of a soufflé, though in my house it has come to be known as the cherished “Squash Pie.” This morning my dear friend Amado called looking for this recipe for his Thanksgiving feast. Squash Pie 2 medium butternut squash, cut in half, seeded 3 tablespoons butter or grapeseed oil 2


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Chestnuts with Brussel Sprouts

In the process of creating this recipe I cooked chestnuts in a variety of ways. I report here: do not bother with the boiling method. This manner of preparation entails the painstaking prying of many little nuts from their shells. During that process I felt like a squirrel –with a knife. My favorite way, providing


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Squash with Cherries

This is one of my fall favorites. I started making it years ago when we lived in New York. This dish showcases squash as great comfort food for the whole family. Gluten Free Squash with Cherries 1 large butternut squash, peeled, cut into one inch cubes ½ cup dried cherries 3 vanilla beans 3 cinnamon


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Kale with Cranberries

More kale mom! My boys fight over this one. The four of us can finish off the 2 bunches of kale that the recipe calls for in one sitting. Even when their dad is not home for dinner, the three of us can make this one “all gone”. One of my favorite ways to eat


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