http://www.Pamelasglutenfreerecipes.com/

Pamelasglutenfreerecipes.com, Cazenovia, NY (2026)

03/30/2026

While still a bit chilly, thought it was a good time to have a filling vegetarian dinner.
I take every opportunity to hide veggies under a thick layer of cheese, honey!

Ingredients:
3 med to small eggplants
Handful of kosher salt
1 Tbsp olive oil
1 cup grated Parmesan cheese
1 jar (28 oz) of prepared pasta sauce
5 ounces fresh spinach
2 cups shredded mozzarella cheese
4 oz fresh mozzarella, thinly sliced
Handful of fresh basil, chopped

Cut eggplant into 1/4” rounds and layer in a colander. Sprinkle each with some kosher salt, let sit while your oven heats up to 400 degrees.
Retrieve each piece and remove salt and any accumulated moisture with paper towels for kitchen towel.

Lay rounds on oiled baking sheet, brush tops with more oil. Slide into heated oven.
Bake about 15 mins. Or until eggplant soft and pliable.
In a 9” x 13” or similar oven safe dish, add a thin layer of tomato sauce to coat bottom.
Lay eggplant rounds to cover the bottom of dish.
Add a dollop of sauce, a generous teaspoon on each round and smooth out.
Add a dollop to each corner as well.
Pile on fresh spinach ( yes uncooked) then sprinkle with half of the parm and half of the mozzarella cheeses.
Start another layer of eggplant, sauce, parm and mozzarella.
Place into heated oven and bake 35 to 45 mins.
Remove from oven add thin sliced fresh mozzarella and put back into oven on broil.
Once cheese is melted and starting to brown at edges remove from oven.
Let sit 5 mins then top with fresh basil and serve!!

03/16/2026

It’s St Patrick’s Day tomorrow, how could I not share an Irish Soda Bread recipe?

This one contains currants, which to The Society for the Preservation of Irish Soda Bread would technically make it a tea cake, not a bona fide soda bread. Yes, there really is a “Society for the Preservation of Soda Bread”.

They would argue that traditional Irish Soda Bread contains only flour, baking soda, salt and buttermilk, any else is sacrilegious.

I carved a cruciform, a big X in the top of the loaf before baking. The lore is that it helps to ward off the devil, and protect your household.

I am hoping it will make up for the currants.

Ingredients

1 cup currants or raisins
2 cups gluten free flour
2 Tbs sugar
1 tsp baking soda
1 tsp xanthan gum
3/4 tsp salt
3/4 tsp cream of tartar
5 Tbs unsalted butter, divided 3 Tbs cold 2 Tbs melted
1 egg
1/2 cup buttermilk
zest of 1/2 lemon
Instructions

Preheat oven to 375 degrees.

Line a baking sheet with parchment paper.

In a small saucepan add 2 cups of water, bring to boil add currants/raisins and let sit 3-4 mins.

Drain and set aside to cool.

In large mixing bowl add flour, salt, baking soda, xanthan gum, cream of tartar and sugar.

Mix well.

Add the 3 Tbs of cold butter and cut in with pastry knife or two knives until it resembles a fine meal.

Create a well in center of bowl, add egg, buttermilk, raisins and lemon.

Mix together until just incorporated.

Pour out onto baking sheet and form into a round loaf with your hands.

Cut a X on the top of the load approx. 1” deep.

Slide into the oven and bake 45 - 50 mins.

Remove and brush with reserved 2 tbs of butter melted.

03/11/2026

If you find yourself in St Armands circle, run to this restaurant!!

01/18/2026

Finally cracked the code!!
We made a gluten free pizza that tastes and feels just like a regular pizza = full of gluten 😬.
No pizza oven needed!

Ingredients:
2 1/2 cups Caputo Fioreglut
1 cup + 2 Tb warm water
1 1/2 tsp instant yeast
2 tsp honey
1 3/4 tsp kosher salt
1/4 cup grated Parmesan cheese
1 Tbsp olive oil
Brown rice flour for dusting
(Less expensive than Caputo)

Directions:
In a large measuring cup add warm water, yeast, and honey. Let sit to activate, 3-5 mins.
In the meantime add flour, salt, and Parmesan cheese to bowl of stand mixer with paddle attachment.
Mix well.
Add olive oil to bubbly yeast mixture.
Pour yeast mix into flour mix.
Best on low for about a minute.
Scrape down sides, beat on med/high for 8 minutes.
Have a large oiled bowl ready.
Remove sticky dough from mixer onto floured surface.
Add more flour on top and knead a few times, until you can get it into a ball form.
Put into oiled bowl cover with kitchen towel and let rise for 1-3 hours.
It should almost double in size.
Preheat oven to 550 degrees.
Grab a sheet or pizza pan and generously oil the bottom.
Place dough in center and using your hands press out into circular shape.
Add desired toppings and bake in lower 1/3 of oven for crispy bottom for 8-10 mins.
Remove from oven and enjoy!!

01/09/2026

For the New Year I promised my Hub a soup every week.
One that we could reheat and enjoy throughout the week.
He loves soup for lunch, who doesn’t?
So, it’s January 9th. Think I am doing ok so far 🤔😋….

Ingredients:

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, chopped
1 lb bag of white beans
8 cups of water
1 large ripe tomato, chopped
3-4 springs of fresh thyme, or 1/2 tsp dried thyme
2 bay leaves
1 smoked ham hock
1 small ham steak, ripped into bite size
2 cups baby spinach
salt and pepper to taste

Instructions:

Heat a skillet over medium heat, add olive oil and onion, and a small pinch of salt. Cook 3-5 mins or until translucent but not browned. Add the garlic cook another minute.
Can also sauté in instant Pot if using.

Add to slow cooker or Instant Pot along with the beans, water, tomato, thyme, bay leaves and ham hock.

Set to high and cook 4-6 hrs, depending on your machine, mine cooked the soup in 4 hrs.

Instant Pot 30-45 mins.

When beans are soft and ham falling off the bone.

Remove ham hock from pot, scoop out about 1 big cup of soup mixture, blend, mash or puree and return to pot, stir to incorporate.

Discard skin, fat and bone from ham hock , chop meat into bite size pieces and add back to pot.
Add ripped or chopped ham from ham steak.

Stir in baby spinach and taste to see if it needs any salt and pepper.
Ham hocks tend to be quite salty.

Serve in warmed bowls.

11/26/2025

Here are a few reasons why I share this Sage Polenta Cake every Thanksgiving.

1. It tastes just like traditional dressing.
2. Way easier and less time consuming.
3. Travels really well, if you are a guest this year, it’s “Boyd”.
4. It’s gluten free!!! But tastes fabulous.
5. One mixing bowl and one regular baking pan to wash up.

Ingredients:

4 large shallots, chopped
1 tablespoon olive oil
1 1/4 cups all purpose gluten free flour*
1/2 cup gf polenta
1/2 cup grated Parmesan cheese
1/2 cup toasted breadcrumbs
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon nutmeg
3/4 milk, or dairy replacement milk
1/2 cup olive oil
2 eggs, beaten, room temperature
3 tablespoons or more of chopped sage (about 6-8 large leaves)
*1 teaspoon xantham gum if your gf flour does not already contain it.

Instructions:

Preheat your oven to 400 degrees, with rack situated in center.

Add chopped shallots to pan with 1 tablespoon of olive oil and cook until soft and tender, about 4-5 minutes. Once cooked remove from heat and set aside.

In the meantime in a large bowl mix together the gf flour, polenta, breadcrumbs,parmesan, baking powder, sugar, nutmeg and salt.

Make a well in the middle and add the beaten eggs, milk and olive oil and mix well.

Add the shallots and sage and mix again.

Pour into a 8 or 9” ungreased cake pan and smooth over top. garnish with sage leaves.

Place in heated oven and bake 20-25 minutes.

Remove from oven and let sit 10 minutes before removing from pan.

Wrap tightly in 2 layers of foil and freeze. To re-heat, remove from freezer and let sit until defrosted (overnight is best) then place in 300 degree oven for 10 minutes to warm up.

11/25/2025

I had an incredibly hard decision to make this week. To which, I gave many hours of thought, did some web surfing looking for inspiration; and leafed through many, many old-fashioned books.

If you ask me to bring dessert to Thanksgiving, I do not take that task lightly. It’s crucial to the day, don’t you think? How many other days of the year, would you even consider eating a rich, decadent, gooey, sumptuous dessert after a huge dinner. This day is different.

Under consideration were: Apple Pie, Pumpkin Pie Ricotta Cheesecake, and let’s not forget something chocolate. However, I wanted to do something new, and, had some time to experiment.
So for this year, a Thanksgiving worthy Pecan Pumpkin Pie with Brown Sugar Crumble.

Head over to my blog for recipe, too many ingredients to list here ( there is a line item max!)
Link in bio etc…..

Also, I posted a Pumpkin Cheesecake with Bourbon Pecans early Oct on on Insta and in my blog “Pamela Gluten Free Recipes. Com”.
Fabulous indulgence as well, or Thanksgiving worthy!

Wishing you all, a wonderful day full of happiness, friends, family and dessert.

11/24/2025

A lot of people panic at the thought of gluten free stuffing or dressing.

No need, it’s exactly the same recipe, however…. You know there usually are concessions when converting regular to gluten free.
So, here’s the deal. Toast and really really dry out your bread. Days in advance and left uncovered if you are able.
Also best to cook in a casserole dish and not inside the moist bird. Gf bread gets soggy and mushy, stuffing inside won’t help.
Guess that solves whether it’s called Dressing or Stuffing huh 🤔☺️

Ingredients:

2 GF baguette and 1 package of 4 GF multi grain rolls, or 2 loaves of GF bread
3 Tbs olive oil
1 large sweet onion, chopped
6 stalks celery, chopped
1 bunch of swiss chard, mine had 6-8 large leaves
2 cups mushrooms, chopped
2 Tbs of poultry seasoning
4-5 Tbs fresh thyme, stripped from stems and chopped a bit
6 Tbs fresh sage, chopped fine
2 Tbs fresh rosemary, chopped fine
1/2 cup to 1 cup GF chicken stock
1 tsp salt, and 1 tsp pepper
4-6 Tbs butter
Instructions:
Cube bread , drizzle with olive oil and add salt, pepper, poultry seasoning, bake at 375 degrees, turning often until all sides are browned.
Remove to large bowl.
Cook onion, garlic, celery, sausage if using, mushrooms, add to bowl.
Add chopped Swiss chard to bowl along with all the fresh herbs.

Add chicken stock a bit at a time, until slightly moistened but not soggy. You may need more or less depending on the type and quantity of bread you used.

Each cube should feel a bit soggy on the outside but still a bit firm in the middle.

Pour into a buttered casserole dish, nestle the butter down in the stuffing and cover with foil, bake 30 mins, uncover and bake another 15 mins or until nicely crisp and browned on top.

Note: The quantities listing might make more than a casserole dish. Add the rest to tin foil and roll up in a log, twist closed and freeze for next time you roast a chicken. Pop into oven and cook 30-40 mins.

11/23/2025

Whether you are hosting or a guest on Thanksgiving, this Make Ahead Gravy is a game changer.

You can make it 1-3 days in advance and store in refrigerator, just reheat while your turkey rests.

One less thing to fuss over, while trying to get all the dishes on the table while still warm. 🤔😘

Happy Thanksgiving all!

Ingredients:
2 Tbsp. extra virgin olive oil
4 strips thick cut bacon, cut into thirds
1/2 cup minced shallots, 2-3 large shallots
1 large thyme sprig
1/3 cup plus 2 tsp corn masa flour, cornstarch or any gf flour (or reg flour)
1/2 cup dry white wine
4 cups turkey or chicken stock
1/2 tsp sweet paprika
2 Tbsp. unsalted butter

Instructions:
In a large deep skillet, heat the olive oil and add bacon, shallots, thyme and big pinch of salt.

Cook over moderate heat, stirring occasionally, until the shallots are browned and the bacon is just about crisp. About 10 minutes.

Sift the masa flour into skillet and stir until completely combined and absorbed.

Stir in the wine and cook until thick, about 1 minute.

Gradually stir in the stock, add paprika and bing to a boil.

Simmer over medium heat stirring every now and then for 10 minutes.

Remove from heat and stir in the butter, season generously with salt and pepper.

Pour through fine mesh into storage container or saucepan for re-heating later.

While your cooked turkey rests for 20-30 mins, reheat gravy over med heat adding the turkey neck or giblets, if you want to add more turkey flavor, stir in a few tablespoons of water or stock if gravy too thick.

Alternately, you can pop the turkey neck alongside the turkey while is roasts for first half of cooking time, then add to gravy while re-heating.

Can be refrigerated for 3 days

Pamelasglutenfreerecipes.com

03/30/2026

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