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January 13 is National Gluten-Free Day, which began in 2014 to raise awareness about gluten intolerance and celiac disease. It occurs every second Monday in January.
Gluten intolerance is a sensitivity to gluten. For those with gluten intolerance, the body has difficulty digesting it, but consuming gluten does not damage the small intestine. Celiac disease, however, is a genetic autoimmune disease in which consuming gluten does damage the small intestine.
Gluten can be found in many foods, but the most common foods people with gluten intolerance and celiac disease need to avoid are grains - namely wheat, barley, and oats. So many recipes contain gluten, so I wanted to find some options for people who can't eat it. I hope you find these recipes, courtesy of allrecipes.com, helpful and delicious!
Preheat oven 400 degrees. Line baking sheet with parchment paper. Pour gluten free bread crumbs in shallow bowl. Dip eggplant in eggs; coat with bread crumbs. Place in single layer on baking sheet; lightly sprinkle with Parmesan cheese.
Bake in oven for 6 minutes; remove from oven. Flip eggplant with spatula; brush with olive oil. Bake until golden brown, about 6 minutes. Remove from oven; reduce heat to 350 degrees.
Spread enough spaghetti sauce into 7×11-inch baking pan to cover the bottom; layer on some eggplant slices. Sprinkle mozzarella cheese over eggplant; top with Parmesan cheese. Repeat layering sauce, eggplant, mozzarella cheese, and Parmesan cheese in this order; top with basil.
Bake in oven until cheese is bubbly and lightly golden, about 25 minutes.
Preheat oven 400 degrees. Grease a baking sheet. Place squash skin-side down on baking sheet. Bake until cooked through, about 1 hour. Remove from oven; cool for 10 minutes. Once squash is cool enough to handle, scrape flesh into string-like strands with fork. Place in a bowl and set aside.
Melt 1 tablespoon butter in large skillet over medium-high heat. Add onion; cook and stir until onion begins to turn translucent. Stir in kale and mushrooms; reduce heat to medium-low.
Stir in squash, remaining 2 tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes; cook for 2 minutes. Remove from stove, place squash mixture in large bowl. Stir olive oil and pesto into squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.
Preheat oven 375 degrees. Grease 9×13-inch baking dish. Bring large pot of lightly salted water to boil. Cook elbow macaroni in boiling water, stirring occasionally until cooked through but firm, 8 minutes. Drain.
Melt 1/4 cup butter in saucepan over medium heat. Stir salt and mustard powder into melted butter; remove from heat, set aside.
Whisk milk and cornstarch together in bowl until smooth; stir into butter mixture until well blended. Return saucepan to stove; cook milk mixture, stirring constantly, over medium heat until sauce is thickened, about 5 minutes. Remove from heat.
Stir 3 cups cheddar cheese into sauce until heat from sauce melts cheese. Add pasta to cheese sauce and stir well; pour into baking dish. Combine remaining 1 cup cheddar cheese, gluten-free bread crumbs, 1 teaspoon butter, and paprika in bowl; sprinkle over pasta mixture. Bake in oven until top is crunchy, about 30 minutes.
COOK'S NOTE: If you don't want a crunchy topping, sprinkle the reserved 1 cup shredded cheddar cheese on top of pasta mixture and bake, uncovered, 30 minutes.
Preheat oven 375 degrees. Line baking sheet with parchment paper. Spread zucchini slices in 1 layer on baking sheet. Bake in oven until zucchini is tender, about 15 minutes. Spoon pizza sauce over each zucchini slice, top with pepperoni and mozzarella cheese. Sprinkle herbs over each. Bake in oven until cheese is melted, about 5 minutes more.
Combine cornmeal, salt, and sugar in medium bowl. Add boiling water and 1 tablespoon bacon grease; stir until bacon grease melts. Pour bacon grease in large skillet to a depth of 1/2-inch; heat to 375 degrees.
Shape cornmeal mixture into 12 flattened balls using a heaping tablespoon as a measuring guide. Fry, turning once, in hot oil until crisp and golden brown, about 5 minutes. Drain on paper towels, serve warm.
COOK'S NOTE: You can use shortening in cornbread batter instead of bacon grease if desired.