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REAL GLUTEN-FREE RECIPES FOR THE AT-HOME COOK

Gluten-Free Goat Cheese Cheesecake With Strawberry Sauce.

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A gluten-free goat cheese cheesecake made with a nutty crust, goat cheese filling, and topped with homemade strawberry sauce. And to say it’s the best cheesecake I’ve ever had? Well, it’s true. It’s honestly the very best cheesecake I’ve ever had.

The past few months have been less than perfect, to say the least. My mom died, and my siblings and I are now caretaking dad. When people ask how I’ve been, it’s hard not to say ‘I’ve been a bit busy.’ Of all the things I’ve endured in life, not one challenge has been greater than this.

This cheesecake I’ve been making for years. My mom really loved this dessert. It’s a combination of about three different recipes, modified, put all together, then adding specific methods to end up with a perfect outcome. Seems gluten-free complicated, but it’s not if you stick to technique. Cheesecake is full of complex technique but when followed correctly, makes a perfect outcome.

Cheesecake. Ironic right? I mean you’re making this cake that gets stuck on the roof of your mouth and it’s got cheese in it? And this flaky crust instead of something fluffy? And it’s thick and not quite soft and spongy yet sugary, like velvety smooth sugary? Right? In the past, I was never fond of all this complexity.

UNTIL I made gluten-free goat cheese cheesecake. And this baby’s got a nutty crumbly crust, with a strawberry sauce that melts in your mouth. And really, overall, you’re not looking at a lot of ingredients here. It’s an absolutely perfect dessert for the holidays.

So here is the combination:
  • A crust that’s made with Cup4Cup gf flour and cashews. The cashews are ground and mixed with butter, brown sugar, sugar cane, and some flour. Cup4Cup flour to be exact. After all the years of making this (found the base for this on Wiki site years ago….I still have the print out) crust, I can say that Cup4Cup makes this shine. You can use other nuts also, but I prefer cashews for this recipe.

  • A filling that’s made with goat cheese. This filling is an Anne Burrell filling, and it’s a pure masterpiece. I use the simple main components, and omit other ingredients she’s added in some variations of this recipe. It’s simply gorgeous goat cheese, cream cheese, sour cream and eggs with a few other pieces. But that’s the gist of it. I suggest really using a smooth sour cream and stay away from anything that’s too thick. I’ve tried both, and the less thick the better. It gives the cheese cake a wonderful texture that compliments the goat cheese, and doesn’t create a thickened barrier. It’s just fantastic.

  • A topping that’s fresh and easy. I found a strawberry topping that uses 3 ingredients way back in the day on a recipe on Allrecipes. I still have the print out! It’s just strawberries and sugar, with a pinch of vanilla extract. Real is even better! Every summer we pick fresh farm local strawberries and let me tell you – you’ve got to use the farm picked red beauties. They’re the freshest and also, not hard and bulky. They melt in your mouth and you need a real strawberry like this for your topping to lay smoothly. There’s just no other way to perfect this. So find a strawberry farm locally. And if you have to pick them way in advance, simply wash them all, pop off the tops, then seal them in airtight freezer bags. When you’re ready to make your sauce down the road, thaw those baggies and put the strawberries in a strainer. They’ll be mushy heavenly perfection. Trust me! And if strawberry season has passed, frozen strawberries will definitely suffice.

NOW there is one KEY thing to always remember when making and assembling a cheesecake. Has anyone ever mentioned this to you? The method? Yip. You have to follow a method with each step. A technique, if you will. You can’t just mix all the ingredients together, then pop everything in the oven and be done baking. No. You have to use a method for each step. I detail the methods for each step in the recipe. You’ll love it. And you’ll feel like a gluten-free cooking kitchen badass. Trust me 🙂

This post is about having one recipe that is a combination of several different recipes. And how sometimes, that equals tradition in many homes. This gluten-free goat cheese cheesecake with strawberry sauce is something I have been making for years now. On Thanksgiving, and on my husband’s birthday. Things just wouldn’t be the same around here if this recipe weren’t a part of our family. And what is best? It is ALL gluten-free. Top to bottom. Start to finish. And it tastes better than any cheesecake you will EVER have! I guarantee it. So, make it.

My mother passed away August 14th, 2018. Her breast cancer came back with a vengeance, after 17 years. There was nothing that could be done. She went in with a stomach ache on July 13th, began hospice soon after, then past away almost exactly one month after her first hospital stay. My parents celebrated their 50th wedding anniversary two weeks before she passed.

I am devastated. We are now tending to my father. I feel like I haven’t had time to breath as it all happened so fast. She wasn’t supposed to go first. It was always dad that was supposed to go first. The successful surgeon who lived a full life, but now struggles with dementia at 84 and can’t seem to gain weight. She was his caretaker. And then no more. And now we five are. And it’s just a world we didn’t imagine.

I haven’t published a post in a long time. I didn’t think I’d be posting much this year at all. Cheesecake makes me think of my mom, Anna. She always had a sweet tooth 🙂 She loved cheesecake.

My mother-in-law loves it too. And she is basically my other momma. I’m so grateful for her. She was fighting some stuff too. And I can’t imagine losing her. She is strong, and my mom and her were friends.

I’m sad alot. So maybe if I think about the dishes that might put a smile on faces, it might make me feel better. Ya know?

I know this cheesecake puts a smile on my mom’s face, and my mother in law’s face. Two beautiful women who love their kids more than the world, and love to cook.

Naturally, this post is dedicated to my mother, Anna. I’m sure there will be many more dishes dedicated to her to come. For now, there will be lots and lots of this gluten-free goat cheese cheesecake being made this year over the holidays. No doubt.

Here’s to you, mom. And here’s to the best cheesecake I know you loved. I promise to always make it for Thanksgiving and Christmas. And maybe I’ll have dad try it this year 😉

God, how I miss you.

Gluten-Free Goat Cheese Cheesecake With Easy Strawberry Sauce

serves 12 pieces

INGREDIENTS

FOR CRUST: (this was inspired by a WikiHow article years ago)

  • 1 cup whole, unsalted cashews (I use cashews for this recipe. Anthony’s Organic is labeled gluten-free)
  • 3/4 cup all-purpose flour, gluten-free flour (I ALWAYS use Cup4Cup gf flour. It makes a HUGE difference in taste)
  • 6 tablespoons packed brown sugar (use light brown sugar)
  • 6 tablespoons unsalted butter, cold (Kroger brand is gluten-free)
  • hefty pinch of kosher salt
  • Non-stick, leakproof spring form pan (very important)

FOR FILLING: (an Anne Burrell recipe that is fantastic and gluten-free)

  • 2- 8 ounce packages cream cheese, room temperature
  • 12 ounces of goat cheese, semi room temperature (so three 4oz. packs. Vermont Creamery in stores is labeled gluten-free)
  • 1 1/2 cups sour cream (Daisy sour cream is a great consistency for this cheesecake, and Daisy claims they are gluten-free.)
  • 4 eggs (room temperature)
  • 2 1/4 teaspoons vanilla extract
  • 1 1/2 cups sugar

FOR TOPPING: (inspired by a simple recipe on All Recipes years ago.)

  • 4 cups fresh strawberries, stems removed, strawberries cut into fourths (farm fresh or frozen are absolutely best to use)
  • 2 cups sugar cane (use real sugar cane for the topping. Makes all the difference)
  • 2 teaspoons vanilla (which is about 4 inches of a normal vanilla bean. You should use real vanilla, as it makes this recipe so good. If using extract, use 2 teaspoons).
  • tiny pinch of Kosher salt

INSTRUCTIONS

FOR CRUST:

  1. Preheat oven to 350 degrees.
  2. In a food processor, chop cashews until finely ground.
  3. Add remaining ingredients and grind finely, until a dough consistency forms.
  4. In a very buttered springform pan, drop crust. (Note: You MUST butter the bottom and lower sides of the spring form pan VERY well. Your crust will stick if not, which will make it harder to remove the entire cheesecake from the pan.)
  5. Press crust until a thin layer forms at bottom of pan, and until the edges are reached and able to be pinched upward a bit (to hold the filling in place).
  6. Bake in oven for approximately 15-20 minutes, or until edges become golden and crust browns slightly.
  7. When finished, take out of oven and let completely cool before pouring in filling.

FOR FILLING: (This is a simple Anne Burrell filling that is fantastic. In honor of my Anna. I have added tips on how to successfully bake the cheesecake):

  1. Be sure that ingredients are room temperature before mixing. This is very important.
  2. While ingredients get to room temp, prepare your spring form pan with crust by surrounding the outside of the pan with foil. You are essentially making a layer of foil on the sides and bottom of pan to secure moisture while the cheesecake bakes. This is VERY important.
  3. Preheat oven to 350 degrees.
  4. In a mixer, combine goat cheese and cream cheese and mix with a paddle until creamy.
  5. Add sour cream and beat until smooth. With a spatula, scrape sides and bottom of mixing bowl so that ingredients are not stuck to sides. Beat again until smooth. Note: Be sure to use sour cream that is NOT thick. Thick sour cream will interfere with the baking consistency of this filling. This is very important.)
  6. Add sugar and vanilla and beat until mixed.
  7. Add room temperature eggs one at a time, until each is mixed. Beat a few more seconds for smoothness, then stop. Note: Do not overbeat the filling. This will allow for more air pockets during the baking stage, which we do not want.)
  8. Pour mixture slowly into spring form pan onto baked gluten-free crust, so that it fills the pan. Remember that your pan should be foiled on the outside.
  9. On the counter, tap the whole pan a few time by slightly dropping it onto the counter. What this does is pops the small air bubbles that may begin to form.
  10. Place the foiled spring form pan carefully in the center of a sided baking sheet. You are ready to bake! Place the sheet into the oven, then pour water into the sided baking sheet so that it is about 1/4 inch high. (Note: This is extremely important! The water allows for the cheesecake to bake with moisture. This will prevent cracking)
  11. Bake for approximately 30 minutes. With oven mitts, carefully turn the pan 180 degrees so that the opposite side of the cheesecake is now facing you. try not to tip the pan at all so the cheesecake stays flat and even! If water in the pan is down, refill it so that it stands about 1/4 inch high. (Turning the pan allows for even baking.)
  12. Bake another 25 minutes until done, but follow these important instructions while it bakes in Step 13……
  13. HERE IS WHAT TO DO: Begin watching the cheesecake after approximately 15-20 minutes. You are looking for the outer part of the cheesecake to firm up and look creamy, and the center to still be slightly jiggly. IF your cheesecake begins to brown, you have overcooked it slightly. It will still taste great, but could be better. So, begin watching it BEFORE the allotted time. Once the outer part looks creamy and firm, and the center is still slightly jiggly, TURN OFF THE OVEN RIGHT AWAY AND KEEP THE CHEESECAKE INSIDE!
  14. LEAVE THE CHEESECAKE INSIDE THE OVEN WITH THE OVEN TURNED OFF FOR THE NEXT HOUR. You are literally letting it cool inside the oven over a length of time. Do NOT open the oven door! Just let it sit.
  15. After one hour, remove the cheesecake from the oven and set on the kitchen counter. LET IT COOL ON COUNTER FOR ANOTHER HOUR AT ROOM TEMPERATURE.
  16. You can now refrigerate your cheesecake overnight! THE CHEESE CAKE MUST AT LEAST COOL OVERNIGHT IN THE FRIDGE. My suggestion would be too cover the springform pan with hefty plastic wrap over the top, then poke a hole or two in the plastic wrap. This will release moisture so condensation does not occur. When ready to serve: Carefully remove the sides of your spring form pan. Then with a large metal spatula, loosen the crust from the bottom part of the pan. You can use pancake spatulas to lift and place cheesecake onto platter, however, I ALWAYS try to quickly slide it onto platter if it is possible. Slice and serve with strawberry sauce on the side which can be poured on!

For Topping:

  1. In a saucepan on medium low heat, add all ingredients for strawberry topping.
  2. Let simmer for about 15 minutes, or until the sauce has begun thickening. It will bubble first, then start to thicken up.
  3. Use a spatula or wooden spoon to smush and break apart strawberries at times while cooking.
  4. Once sauce has thickened, take off heat.
  5. Take about 1/3 or 1/2 of the strawberry sauce out of the pan, and pour into a mini food processor.
  6. Puree the sauce, then add it back into the sauce pan.
  7. Mix thoroughly, then pour in serving dish to cool. Once cooled a bit, you can store in fridge until ready to serve!
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Gluten-Free T-Bone Steak Recipe.

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I’ve got a T-Bone Steak Recipe that’s perfect for a cast iron skillet.

Gluten-Free T-Bone Steak feedingglutenfree.com

We eat grass fed, local farmed beef. It’s amazing. Preparing a T-Bone steak was stressful the first time I cooked one.

Ricardo is the grill master around here and he takes pride in it. He secretly doesn’t want me to be in charge of grilling, or even learn it. I respect that. I don’t touch the outside grill and green egg, for the most part.

Yet. Instead, I dove into preparing steaks inside. We quickly learned how incredible a steak can taste on a cast iron skillet. Grilling is outstanding, but cast iron skilleting? Let’s just say the possibilities are endless.

Gluten-Free Sliced T-Bone Steak feedingglutenfree.com

The T-Bone can be categorized alongside the Porterhouse steak. The Porterhouse, is ginormous. They both come from a portion of the cow known as the short loin, which is essentially located right behind the rib.

Or, near the rear. This part is tender and contains other cuts like the sirloin and tenderloin. In general, the area doesn’t have as much muscle as other parts of the cow. As a result, the meat is quite tender and desirable to eat. A T-Bone steak has a high price when dining out.

There are a few rules when searing and cooking a T-Bone in a cast iron skillet:

Gluten-Free T-Bone With Rosemary

  • Great meat equals great taste.

If the quality of the meat is not great, you just won’t get the right outcome.  Period.  You’ll need purchase a quality T-Bone. Purchasing then cooking a quality T-Bone at home…..will still be less expensive than dining out.

  • The less the better.A bit of California olive oil and Kosher salt is all that’s needed when cooking an excellent steak on a cast iron skillet. Use pepper after the T-Bone is done, as pepper burns at hight heat. Any more seasonings will honestly destroy the flavor. You want to enjoy the delicate meat you’re cooking. It’s about technique, not about marination.
  • Sear at very high heat.That is what gives you the best taste. You want the outer layer of your steak to be dark and crusty. Hight heat will get this result for you. Low heat will leave you with a grey and soft outer later. You don’t want this. It fails to keep juices in, cooks the inside too much, and just doesn’t look pretty.
  • Don’t cook too long.The T-Bone comes from an area of the cow that does not use as much muscle. So, the meat will be more tender and delicate, which makes for an excellent texture. If you overcook, the inside will become rough and ruin the overall texture. After searing, you want to put the cast iron skillet in the oven and cook the steaks for a bit longer. Position the skillet well so that portions of the meat are not overcooked more than others.

  • Your kitchen will end up smoking alot.

    Oh, yes it will. I remember when I first started cooking steak on a cast iron skillet I would unhook the fire alarm near the kitchen, then reattach it when finished. I was tired of fanning the thing with a folder to keep down the beeping. Venting your kitchen will definitely be needed. Luckily, we have a few windows and a rear sliding glass door which are always opened when sizzling steak inside.

  • Find a technique, and stick to it.

    Enough said. When you’re cooking great quality meat, find the best method that works well with your skillet, your stovetop and your oven. Then, stick to it. Adapt to what’s best and each time around, it will get better and better. You won’t have any desire to go out to a restaurant for a quality steak. You’ll know how to prepare it right from your own kitchen.

Half Sliced Gluten Free T Bone Steak

I love talking about steak. They’re all about quality and technique when cooking. The more you ‘know’ about a type of meat, the more you understand how to prepare it.

I think this is so essential because if you love to cook, you want to appreciate what you are cooking.

Overhead Shot Of T Bone Steak

So, have fun and figure it out. You won’t regret it. Surprise your loved one on an ‘at home date.’

It will be so impressive, they won’t know what hit ’em.

T-Bone Steak

serves 2

Ingredients

  • T -Bone Steak – excellent quality (can use two)
  • California olive oil
  • Kosher salt
  • Ground pepper

Instructions

  1. Before cooking, take out T-Bone at least thirty minutes prior to cooking.
  2. Wrap meat inside paper towels.
  3. You want the meat to be room temp, as well as dry.
  4. Preheat oven to broil, on high heat.
  5. Place cast iron skillet in oven and let heat for approx 5-10 minutes.
  6. Brush a thin layer of olive oil all over steak, then sprinkle Kosher salt all over steak.
  7. Heat stovetop to hight heat.
  8. Carefully remove cast iron skillet from oven with thick oven mitts.
  9. Be sure to leave oven on high broil.
  10. Place skillet on top of hot stovetop range.
  11. Let sit for two minutes to reach ideal heat.
  12. With long thongs, carefully place T-Bone directly on skillet.
  13. IT WILL SMOKE. Vent kitchen as much as possible.
  14. Let sizzle on one side for thirty seconds.
  15. With thongs, flip steak over and let sizzle on other side for thirty seconds.
  16. *Be sure your stovetop is on HIGH heat for a charred crust to occur.
  17. Once second side has charred, quickly place entire cast iron skillet with steak in oven.
  18. Place skillet on highest wrack, very close to broiler.
  19. Let cook on one side for 2 minutes, then flip and cook on other side for two minutes.
  20. This will cook your T-Bone to a medium rare.
  21. Add or subtract seconds according to cooking time on various appliances.
  22. Once finished, carefully take T-Bone steak out to rest.
  23. Place on plate, sprinkle ground pepper, then cover for approximately five to ten minutes.
  24. When finished resting, cut T-Bone meat along side bone and separate.
  25. Flank the meat, then serve as desired.
  26. *Some like cutting into their own T-Bones without flanking. Do whatever.
  27. This recipe makes for a medium rare steak, depending on individual cooking times of course.
  28. You can make two T-Bones at a time with this recipe, depending on size.

Sliced T Bone Steak Gluten Free

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Gluten-Free Mini Firecracker Pretzel Rods (Dairy-Free).

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Gluten-free, dairy-free chocolate covered pretzel rods! With eyeballs, of course!

I’ll never forget the time when my son sobbed over not being able to eat snacks offered at school during an event.

Gluten-Free Mini Firecracker Rods feedingglutenfree.com

First, it was because they looked SO good. But then, it became an embarrassment issue.

He wasn’t sad that the snacks looked good any longer. At a certain point he knew he couldn’t eat them, because he felt better without them.

But ALL of his friends, and ALL the school, eating the same awesome snack together? And HIS had to be different?

That’s when I realized I wouldn’t let that happen anymore!

Gluten-Free Mini Firecracker Pretzel Rods (Dairy-Free) feedingglutenfree.com

It’s about making what the school has to offer, at home, just changed up a bit!

For instance, one snack being handed out on the last day of school are firecracker pretzel rods. Right?! The best things ever! Only, my 2nd grader can’t eat them.

He tested positive for the wheat allergen, so he’s gluten-free. And he’s highly sensitive to dairy, so we experiment eating it once a month. However, it doesn’t go too smoothly.

Chocolate Covered Gluten-Free Pretzels With Sprinkles

SO, instead of letting him feel sad and not allowing him have anything on the last day, OR sending something in with him that didn’t look like anyone else’s snack, I thought…..gluten-free/dairy free mini firecracker pretzel rods! With eyeballs, of course!

What You’ll Need For These Mini Gluten-Free/Dairy Free Firecracker Pretzel Rods:

  • pretzel sticks (Sneyder’s Hanover are certified gluten-free)
  • dark chocolate chunks (Endangered Species is certified gluten-free)
  • googly eyes (Festival is gluten-free, or homemade vegan googly eyes)
  • sprinkles (Oasis claims gluten-free)

Gluten-Free Googly Eyes On Chocolate Covered Pretzels With Sprinkles

These chocolate covered pretzel rods are SO easy. They look like the firecracker rods, but they’re mini versions. With little eyeballs! Which will make your child even MORE popular because they look so cool!

When you have a child with allergies and the school year is coming to an end, there will always be something offered they can’t eat. So, take it upon yourself to make them a fun, allergen-friendly treat that looks just like what is being offered!

They’ll feel great! And watching their little smiles….is ALL worth it 🙂

Gluten-Free/Dairy-Free Chocolate Covered Pretzel Rods

serves 12 mini pretzels

Ingredients

  • 12 mini pretzel sticks (Sneyder’s Honover are certified gf)
  • 1/2 – 3/4 cup dark chocolate chunks (Enjoy Life is certified gf AND dairy-free)
  • googly eyes (Festival is gluten-free, or homemade vegan googly eyes. See instructions below.)
  • sprinkles (Oasis claims gluten-free)

Instructions

  1. Place chocolate in bowl, then take out a small amount of morsels and set aside.
  2. In a microwave safe bowl, temper your chocolate by microwaving for 30 seconds, stirring, then doing this two more times.
  3. If small pieces are present, they will melt when you stir. If you need to microwave for 15 more seconds, do so.
  4. Stir thoroughly, then quickly add the set aside chocolate pieces. (This is the temper part: you are bringing the temperature of the chocolate back up with the set aside chocolate pieces. This will allow tempering and will not make your chocolate white coated after it dries.)
  5. One at a time, take pretzel pieces and dip on one side by slightly tilting bowl, then turning the pretzel until it is deeply coated.
  6. Hold each pretzel with chocolate over bowl for a few seconds to drain excess chocolate.
  7. Place each chocolate covered pretzel onto a sheet of parchment paper to dry.
  8. Add googly eyes and sprinkles while chocolate is still wet.

Notes: The googly eyes might slip a bit! So, let the chocolate dry a tad before placing them on. Also, this brand of chocolate takes longer to dry than most other chocolate brands. While drying, you can shift your pretzels to other places on the parchment paper so that the chocolate side is not too glopped.

These are PERFECT for allergen friendly treats for school events!!

Gluten-Free Dairy-Free Chocolate Covered Pretzel Rods feedingglutenfree.com

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