Healthy & Beautiful, Recipe Box

Recipes: My New Year’s Eve Celebration Menu – Gluten Free Style!

Imagine not being able to eat any food products with any gluten in them because your body can’t process it – it’s like poison.  This includes breads, pastas, beer, sometimes certain sauces, sodas and the list goes on.  I discovered a few years ago that I’ve had Celiac Disease my whole life.  When I was just a small child, it was a relatively unknown 3rd-world country disease and therefore, was mis-diagnosed for lactose intolerance.  Although it’s a complete lifestyle change (and one that’s hard to adhere to), I’m slowly becoming more and more acclimated to it, as more and more cookbooks and food products come out to support those that “eat without wheat”.  And so, to kick off 2010 in the RIGHT direction, I’ve decided to prepare a four-course meal, entirely gluten-free. 

Before I dive into the recipes, I have to give a “shout out” to my sister Alex.  For Christmas, she got me the cookbook, entitled, “Gluten-Free Baking with the Culinary Institute of America“.  It includes recipes for every type of bakery product one could imagine.  It gives you a really great lesson on the four different types of flour blends you can make to create breads, pastas, cakes, etc.  This cookbook, coupled with my cousin’s blog , has helped me to create some really amazing dishes.  Therefore, I present to you my New Year’s Eve Gluten-Free Menu!

Knowing Your Flour Blends

In order to make any of these dishes, it’s important to create the right flour mixtures, which I am listing below:

Flour mixture #1:

  • White rice flour – 1 3/4 cups
  • Potato starch (can substitute for corn starch) – 2 cups
  • Tapioca starch – 1 1/2 cups

Flour mixture #2:

  • White rice flour – 1 3/4 cups
  • Brown rice flour – 1 1/4 cups
  • Potato (or corn) starch – 3/4 cup
  • Tapioca starch – 1 cup

Flour mixture #3

  • White rice flour – 3/4 cup
  • Potato (corn) starch – 4 cups
  • Guar gum (thickening agent) – 5 tbsps
  • Albumen (egg white powder) – 1/2 cup



Focaccia Bread with Bruschetta (bruschetta ingredients and directions at bottom)


  • 1 1/4 tsp. instant yeast
  • 1/2 tsp. rosemary
  • 1/2 tsp. basil
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 2 cups Flour blend #1
  • 1/2 cup Flour blend #3
  • 1 1/4 cups sparkling water, room temperature
  • 1/3 cup olive oil
  • 1/4 tsp white vinegar
  • 1 3/4 tbsps coarse salt
  • 9-inch baking pan


  1. Blend dry ingredients and herbs in mixer bowl.  Add the wet ingredients and mix for 5 minutes (medium speed with electric hand mixer)
  2. Place dough into one 9″ pie pan, brushed liberally with olive oil
  3. Cover and proof in warm, humid environment for 30-40 minutes
  4. Bake in preheated 385 degree oven for 30-35 minutes or until golden brown
  5. Remove from pan and place on a cooling rack.  Brush with olive oil and sprinkle with coarse salt

Brushetta mixture ingredients:

  • 2 cups finely chopped tomatoes
  • 1/2 cup balsamic vinegar
  • 1/2 tbsp garlic
  • 1 tbsp basil, oregano and italian seasoning


  1. Mix all ingredients together in a bowl
  2. Chill until ready to serve


Crispy Potato Sticks with Roasted Tomato Salsa (Salsa Recipe at bottom)


  • 1 Russet or Idaho baking potato per person
  • Safflower oil, or other high-heat stable oil, such as canola
  • Old Bay Seasoning or Chili powder


  1. Preheat oven to 425 degrees.  Line baking sheet with aluminum foil
  2. Scrub and rinse potatoes, dry them of and quarter them, halve again and slice into long, thin machsticks
  3. Toss the potato sticks into a bowl.  Drizzle with just enough poil to coat, season and toss well
  4. Spread the potatos sticks on the foil-lined baking sheet in a single layer.  Place in the upper third of the oven and bake for 10 minutes
  5. Using a thin, flexible spatula, turn the sticks over and return them to the oven for another 10 minutes or so until the potatoes are golden and sizziling on the outside, yet still tender in the center
  6. Drain potato sticks briefly on a paper towel, sprinkle with sea salt
  7. Serve immediately with the roasted tomato salsa (recipe below)

Roasted Tomato Salsa Ingredients:

  • 1 1/2 pounds of plum tomatoes, seeded, roasted and chopped
  • 2 tbsps red onion, dinced very fine
  • 4 cloves of garlic, minced
  • 1 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar (or lime juice)
  • 1/2 tsp sea salt
  • 1/4 to 1/2 tsp ground chipotle or cayenne pepper to taste
  • Pinch organic sugar or agave nectar to taste


1. Combine salsa ingredients in a bowl, cover and chill for an hour. 



N.Y. Strip Steaks with Homemade Marinade


  • Two large N.Y. Strip steaks
  • 1 1/2 cups of olive oil
  • 3/4 cup Worcestershire sauce
  • 1/4 cup oregano, basil and italian seasoning
  • 1 tbsp minced onion


  1. Place steaks in ziploc bag and add ingredients
  2. Seal bag and rub mixture all over steaks
  3. Set in fridge for one hour (I usually do it overnight for maximum flavor)
  4. Cook as desired


Orange-Spice Glazed Carrots


  • 1 pound baby carrots
  • 1/3 cup orange marmalade
  • 2 tbsps butter
  • 2 tsp Dijon mustard
  • 1/2 tsp ginger


  1. Heat 1 inch, lightly salted water in 2-qt. saucepan, over high heat, to a boil
  2. Add carrots and return to a boil
  3. Reduce heat to low.  Cover and simmer 10-12 minutes for fresh carrots, or until a crisp tender
  4. Drain well, return carrots to pan
  5. Stir in marmalade, butter, mustard and ginger
  6. Simmer, uncovered, over medium heat 3 minutes or until carrots are glazed, stirring occasionally




Ingredients for Shells:

  • 1/4 cup flour blend #1
  • 1/4 cup + 1 tbsp flour blend #2
  • 1/4 cup +1 tbsp flour blend #3
  • 1/4 cup whole milk
  • 1/4 cup sparkling water
  • 1/2 tsp fresh orange peel
  • 1 tsp vanilla extract
  • 1/4 cinnamon
  • 1/2 tbsp sugar
  • 2 tbsp flour blend #1
  • 2 cups canola oil (for frying)
  • Cannoli tubes
  • As needed: egg wash


  1. Mix all dry and wet ingredients (except egg wash and flour blend #1) together
  2. Roll out dough to 1/8″ thick and cut to a 3″ or 4″ diameter, using Flour blend #1 for dusting.  Pierce the dough round twice with a fork.
  3. Wrap dough around cannoli tube and glue edges together with egg wash
  4. Place tubes into a fryer at 350 degrees for 2 1/2 minutes – if using a large lobster pot with oil make sure to a) use metal tongs and b) the tubes will be done within 30 seconds of submersion
  5. Remove tubes from dough and fry for another 1 minute at 350 degrees.  If using a large lobster pot, this step is not necessary.
  6. Let cool

Ingredients for cannoli mixture:

  • 3 cups ricotta cheese
  • 1/2 cup powdered sugar
  • 2 tsps vanilla extract
  • 1/2 tsp orange zest
  • mini chocolate chips


  1. Mix together all ingredients – including desired amount of chocolate chips
  2. Fill pastry bag (or ziploc bag with hole cut out of one bottom corner)
  3. Fill shells with filling

2 thoughts on “Recipes: My New Year’s Eve Celebration Menu – Gluten Free Style!”

  1. I love it too! and the shout-out. and I’m expecting lots of good food when I come to visit you next… 🙂 have a happy new years!!


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