With gluten-free baking, achieving a firm crust can be a challenge, but if you follow my recipe, you will be able to bake whatever pie you can think about!

With this recipe, you will obtain two crusts that will fill a 9-inch pie plate, one for the bottom, and another one to cover it! Of course, if you want to make pies without any cover, you can use both to cover the pie plate.

This recipe is very easy, but you have to be careful. You will need a food processor to blend the butter and flour without making a homogeneous dough. We want to obtain a grainy sand of little butter pieces covered in flour. After that, we will incorporate liquid to bind everything. Thanks to this process, we will obtain a flaky crust!

So now prepare your own crusts and fill the pie with whatever you want! Or you can follow my blueberry pie recipe that goes perfect with this crust.

The Best Pie Crust

Recipe by Giovanni PamparanaCourse: Dessert, MainCuisine: AmericanDifficulty: Easy

Servings

2

crusts

Prep time

30

minutes

Cooking time

40

minutes

A pie crust recipe that will yield two portions that will be useful to make either a sweet or savoury 9-inch pie with a bottom crust and its cover. You won’t believe how golden they get!

Ingredients

• 370 g of our gum-free flour mix

• 1 tbsp sugar (omit for savoury)

• 1 tsp salt

• ½ tsp xanthan gum

• 230 g very cold unsalted butter cut into ½ cm cubes

• 90 g ice water (6 tbsp)

• 3 tbsp Greek yogurt

• 1 tbsp rice vinegar (or apple cider)

Directions

• In a food processor, blend the flour, sugar, salt, and xanthan gum.
• Add the butter to the food processor and pulse until you see that everything is combined (like sand without visible pieces of butter). Do not over blend!
• Add the water, yogurt and vinegar to the food processor, and start pulsing until you see that the dough has formed (around 20-30 times). Again, try not to over blend so the butter doesn’t incorporate more than it needs. This is the trick to get a flaky dough.
• Bring everything together and divide the dough in two.
• Form a disk of dough with each (not so thin, around 5 inches) and wrap them in plastic.
• Let them cool in the fridge for at least one hour before using them to build a pie.
• Try to make our Blueberry Pie with this recipe! You won’t regret it!

The post The Best Pie Crust appeared first on The Gluten-Free Corner.

As good Chileans, we really love bread. It is not uncommon to see bread in every meal of the day, as toasts on breakfast (or as a snack between lunch and dinner), or some fresh bread to accompany lunch and dinner. That is why it is a big deal to find good gluten-free bread for Chileans (we are kind of obsessed with it jajaja).

Shaped and presented in many ways, these rolls have a really nice presentation, and when they are fresh, they are the perfect complement for every meal due to its neutral flavour.

Although they might seem like a not complicated bread to make, it has its own challenges. These rolls have to be soft, fluffy, yet firm with a nice soft crust. This structure is a particularly hard combination to achieve for gluten-free bread, so special measures have to be taken.

First of all, the xanthin gum had to be eliminated. Since it is a gum, it would make the bread to develop a gumminess that doesn’t go well with the soft and fluffy structure. Second, the flour mix has to be one that yields a soft, yet firm and not extremely arrested structure. Lastly, we need to incorporate a milky and buttery flavour to the rolls without interfering in the structure (butter and milk can make bread denser).

To achieve our objective, the psyllium husk, dry skim milk powder, and our gum-free flour mix come into play. The psyllium husk provides a not gummy structure to our rolls stay firm, the dry milk powder will provide an extra fluffiness and softness, while the flour mix is low on fibre achieving overall a tender crumb.

Also, baking powder and lemon juice are used to help the bread rise without developing a strong yeast flavour (remember that we are looking for a neutral flavoured bread). The result is a nicely presented gum-free dinner roll that can be pulled out, perfect for any occasion!

As with any bread recipe, I recommend having a stand mixer with the paddle attachment to make your work easier. If you don’t have one, don’t worry, you can still make the recipe. Just be sure to mix everything pretty well!

To make this recipe, you will need to have a 9-inch round cake pan to leave the dough to rise and form the dinner rolls and a scale to make every roll the same size, so have them handy!

Here we go with the recipe!

The Softest Dinner Rolls

Recipe by Giovanni PamparanaCourse: Breakfast, Lunch, DinnerCuisine: EnglishDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

35

minutes

Here we present you the softest gluten-free dinner rolls that are perfect to eat them with any meal!

Ingredients

• 430 g of our gum-free flour mix

• 50 g dry skim milk powder

• 20 g powdered psyllium husk

• 12 g salt

• 12 g baking powder

• 300 g warm water (around 105-110ºF/40-43ºC)

• 30 g honey

• 10 g instant yeast

• 90 g melted and cooled unsalted butter

• 1 large egg + 1 yolk beaten up

• 2 tsp lemon juice (or apple cider vinegar as a substitute).

• 1 egg + 1 tbsp of water for the egg wash

Directions

• Mix the water, yeast and honey and let it rest for 5 minutes to activate and make sure that the yeast is alive. If you can see foam on top, it means that everything is ok!
• On the stand mixer bowl with the paddle attachment, mix and homogenize all the dry ingredients (flour mix, dry skim milk powder, psyllium husk, salt, and baking powder).
• Once the yeast is foaming, add the rest of the wet ingredients (butter, egg and yolk mixture, and lemon juice) to the dry mixture and start beating the dough up, first at medium speed for two minutes and then raising the speed to high for at least 5 minutes.
• Using a silicone spatula, remove the dough from the bowl borders and put everything together.
• Spray/oil the 9-inch round cake pan and put a piece of parchment paper (or a plate) over your scale.
• Wet with water your hands and start taking dough pieces of around 110-120 g. Give them a rounded shape with your hands. If they start sticking, just wet your hands a bit more.
• Try to give it your best shot rounding them and place them on the round cake pan! Your objective is to form a flower shape with the dough balls! Leave an even space between the balls on the border and the one in the middle so they can rise evenly.
• Once you have all the balls in place, cover them with a plastic wrap. Now it’s time to proof the dough. Leave the dough on a warm and draft-free place for around 1 hour.
  (I use the oven, I preheat it to 120ºF/49ºC, leave the oven door open for a minute, and then I place the dough inside with the door closed and the oven light turned on)
• Once the time has passed, take out the dough and preheat the oven to 375ºF/190ºC.
• Once it’s preheated, brush carefully the dinner rolls with the egg and water wash and bake them on the middle rack for 35 minutes. The internal temperature of the center roll has to be at least 195ºF/91ºC.
• Take the dinner rolls and leave them to cool inside the cake pan for 10 minutes. After that, turn over the dinner rolls over a wire rack, and quickly turn them upright again. Leave them cooling in the rack for another 15 minutes.
• Now it’s time to pull one out and enjoy! These dinner rolls are best if served fresh during the same day!

The post The Softest Dinner Rolls appeared first on The Gluten-Free Corner.

Although the English muffins are commonly found in English speaking countries such as Canada, the UK or Australia, they are not that known elsewhere. For example, I discovered this bread just a few years before I left Chile. Even today, you can’t commonly find them in the grocery stores (maybe just in some specialized ones).

A good English muffin has to be very soft and spongy inside but also needs to have a nice crust that allows the bread to be cut in half to toast it or to make a sandwich without breaking. The spongy crumb allows the bread to adhere to every speed that you use, such as jam cream cheese or some more butter to top it with something else (you won’t regret that extra butter flavour on your bread).

The crust sprinkled in cornmeal will allow us to let it rise without sticking, but also to handle it better and give it an initial browning in a hot pan.

We will be using our gum-free flour mix because we want a soft crumb, but we will add some more fibre to the dough by adding some quinoa flour (don’t worry, it won’t taste like quinoa :)). Also, we will replace the classic xanthan gum with psyllium husk for the structure to avoid the gumminess (we want them to be very tender inside).

For this recipe, we just need two baking sheets lined with parchment paper, and a frying pan large enough to “fry” the rolls before baking.

I recommend to have a scale handy so you can make every bread roll about the same size. Also, having a stand mixer makes the beating of the dough easier. Worry not, that you can also do it by hand, just make sure that you mix and homogenize everything pretty well!

Ok, so now let’s continue with the recipe!

Buttery and Soft English Muffins

Recipe by Giovanni PamparanaCourse: BreakfastCuisine: EnglishDifficulty: Medium

Servings

12

servings

Prep time

1

hour 

Cooking time

35

minutes

These English Muffins are the perfect combination of a buttery flavour with a crunchy outside and soft inside. Perfect for toasting!

Ingredients

• 400 g of our gum-free flour mix

• 100 g quinoa flour

• 45 g dry skim milk powder

• 30 g powdered psyllium husk

• 9 g salt

• 430 g warm water (110-115ºF/40-43ºC)

• 10 g yeast

• 30 g honey

• 2 eggs beaten

• 40 g melted and cooled unsalted butter

• 100 g coarse cornmeal

Directions

• Mix the water, yeast and honey and let it rest for 5 minutes to activate and make sure that the yeast is alive. If you can see foam on top, it means that everything is ok!
• On the stand mixer bowl with the paddle attachment, mix and homogenize all the dry ingredients (flour mix, quinoa flour, dry skim milk powder, psyllium husk, and salt).
• Once the yeast is foaming, add the rest of the wet ingredients (butter and beaten eggs) to the dry mixture and start beating the dough up, first at a medium speed for two minutes and then raising the speed to a high speed for at least 5 minutes.
• Using a silicone spatula, remove the dough from the bowl borders and put everything together.Line up two baking sheets with parchment paper and sprinkle them with 60 g of the coarse cornmeal (30 g each baking sheet).
• Put a plate or a piece of parchment paper on your scale, and using your wet hand, take pieces of around 90-100 g of dough and shape them into balls, placing them afterwards in the cornmeal-sprinkled baking sheets. If they start sticking, just wet your hands with some more water. This recipe should yield 12 English muffins, so place 6 balls evenly distributed into each baking sheet so they have enough space to rise.
• Once ready, cover the balls with a loose plastic wrap (if you put a tight plastic wrap over the balls, it won’t allow them to rise properly). Now it’s time to proof the dough. Leave the dough on a warm and draft-free place for around 1 hour or they double in size (I use the oven, I preheat it to 120ºF/49ºC, leave the oven door open for a minute, and then I place the dough inside with the door closed and the oven light turned on).
• Take out the baking sheets from the oven and preheat it to 350ºF/180ºC.
• With a spatula, flatten the dough balls a bit to give them the classic English muffin form, and sprinkle them with the remainder cornmeal.
• Heat up a frying pan with a tbsp of oil, wiping the excess with a paper towel. Now fry each English muffin at medium heat for 1 minute each flat side. Try to press the English muffins with a spatula a bit more while frying. Be careful not to brown too much the muffins! Return the fried English muffins to the lined baking sheets once ready.
• When you finish up frying all the English muffins, remove the excess cornmeal on the baking sheets. Bake them for 30-35 minutes, flipping them over when they hit the 20 minutes mark to achieve an even browning. Check the internal temperature to be at least 195ºF/91ºC before taking them out.
• Leave them to cool for at least 20 minutes in a cooling rack and enjoy

The post Buttery and Soft English Muffins appeared first on The Gluten-Free Corner.

Preparing the filling of this pie is extremely easy and takes very little time. You will need to cook half of the blueberries and crush them a bit with a potato masher to release liquid and reduce the blueberries quite a bit. This purple reduction mixed with the cornstarch will provide the foundation for the whole blueberries and sugar that are going to be incorporated later. By doing this, the result will be a nice homogeneous filling inside the pie.

The trick to getting a vibrant and intense purple colour of the filling is the lemon juice. The lemon juice accentuates the colour of a lot of berries, that is why almost always you add a small amount of lemon juice to jams, jellies or other reductions. It is really incredible how the colour changes when you add it and after you cook it!

For this recipe, we are going to use our gluten-free pie crust recipe that yields the bottom and top layers for a 9-inch pie plate! If you haven’t seen it, you can follow this link to make it beforehand! Be aware that you need some time for the dough to cool before you can use it here. You can always try to find some pre-made gluten-free pie shells, but you would need to figure out the cooking times for those ones, as well as how much filling would work with the size of the one you have (I am sorry about that). One thing that is a must, is that the blueberry filling must be bubbling hot when you take it out from the oven, that is the signal that the filling is ready!

If you follow my crust recipe, you will need to have a 9-inch pie plate and a rolling pin to roll the crust dough. A silicone mat is really useful to prevent the dough from sticking. For the pie plate, I used a metallic one with a removable base. It allowed me to have the nice curves in the border, to have a nice browning on the bottom shell, and to remove the pie and plate it elsewhere!

You will also need a large saucepan where you can fit 600 gr of the blueberries to cook them (around 3-4 cups of blueberries) and something to press and crush the blueberries while they are cooking (like a potato masher).

Here we go with the recipe!

Awesome Blueberry Pie

Recipe by Giovanni PamparanaCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

This blueberry pie is the combination of the freshness of summer with the right amount of sweetness inside a pie that you won’t get tired of it!

Ingredients

• 1 batch of our gluten-free pie crust recipe
  (1 batch makes two crusts)

• 1200 g blueberries

• 1 shredded peeled apple without the core

• 150 g sugar (3/4 cup aprox)

• 2 tbsp cornstarch

• 2 tbsp lemon juice

• A pinch of salt

• 1 egg white lightly beaten to brush

Directions

• Take out the crusts dough from the fridge to allow them to warm a bit before rolling them.
• Preheat the oven to 425ºF/220ºC.
• Put half of the blueberries (600 g) in a large saucepan and cook them for about 8-10 minutes at medium heat. While they are cooking, crush them with a potato masher or something similar to break the blueberries and release the juices.
  During the cooking time, the blueberry sauce that you are making should be reduced by half approximately or the original volume of uncrushed blueberries.
• Let the reduced blueberry sauce to cool off a bit.
• Meanwhile, drain the shredded apple with a clean cloth to remove the excess of water. Incorporate the shredded apple, sugar, salt, lemon juice, cornstarch and the rest of the blueberries to the reduced blueberry sauce and mix well to homogenize everything.
• Roll in a silicone mat (or in between two plastic wrap pieces) the crust dough into a 12-inch circle. You can help yourself with a little cornstarch in the rolling pin or in the dough if it is way too sticky, but it is better not to use any.
• Place the rolled dough into the 9-inch pie plate carefully so the dough doesn’t break. Remove and discard the excess from the borders (you can use that excess if you left a part of the crust too thin comprated to the rest).
• Roll the other crust into a 12-inch circle. Cut a hole in the middle and 6 more around the center one equally distanced. (you can be creative in this part if you want )
• Fill the blueberry mixture into the already placed pie crust being careful not to overfill the borders. It will become more liquid when it is cooked and you don’t want it spilling everywhere in the oven!
• Cover your creation with the crust and press the borders to seal the pie. Remove the excess.
• Brush the top of the pie with the egg white wash so it gets a nice browning after it cooks!
• Bake in the oven middle rack at 425ºF/220ºC for 25 minutes.
• Rotate the pie and reduce the heat to 350ºF/180ºC and bake for another 40 minutes. At the 30 minute mark, be careful not to burn the pie (remember that every oven is different!). You know it is ready when the crust is golden brown and you see the blueberry filling bubbling!
• When it is ready, take out of the oven and let it cool for at least 2 hours. This will allow the filling to set and allow the crust to be firm enough so it doesn’t break.
• Now it’s time to enjoy!!

The post Awesome Blueberry Pie appeared first on The Gluten-Free Corner.

This gum-free gluten-free flour mix will prove to be a really nice and versatile mix that can be used from cakes, pies, and even bread. Since it contains dried milk, it would not be dairy-free, but this ingredient is essential to provide softness to the dough. Anyhow, there is a nice part of it. This mix is extremely easy to make and requires easy-to-get ingredients.

Xanthan gum is the key ingredient for gluten-free cooking for long. Thanks to this gum, we can achieve nice crumbs and make bread that doesn’t fall apart. The downside of using this gum is that it can provide an undesired chewiness or gumminess in our preparations. I am not saying that it is bad, it is just bad in excess, so the key is knowing how to use it, or how to complement is with other ingredients!

Several options are available to replace or reduce and complement xanthan gum. A commonly used complementary ingredient is the powdered psyllium husk. I really love to use the psyllium husk since it provides less gumminess texture than the xanthan gum, incorporates a lot of fibre to the dough (it’s basically pure fibre!), and allows to get a desirable texture and form. Like all fibres, it absorbs a lot of water. You can try the experiment of mixing a spoon of psyllium husk with water in a glass and wait for a few minutes. I won’t tell you what happens, so I don’t ruin you the fun (jeje).

Other options are to replace the xanthan gum with other gums such as the agar gum and guar gum. Also, you can prepare a replacement made from tapioca starch, called “tapioca gum”, which is elaborated by combining water with tapioca starch to hydrate it and then evaporate the extra water, creating a dense slurry that can give structure to bread preparations. I won’t go deep with these since I don’t use them often.

Coming back to the flour mix recipe, we will use five ingredients to build the mix. White and brown rice flour, potato and tapioca starch, and non-fat milk powder. The proportions are as follows:

• 57% white rice flour
• 18% brown rice flour
• 16% potato starch
• 8% tapioca starch
• 3% skim milk powder

As always, I recommend you making a batch of flour so its easier to use (believe me that we will use this one a lot ).

For 1kg of flour (you can make the amount you want by multiplying the amounts):

• 565 g fine white rice flour
• 175 g fine brown rice flour
• 160 g potato starch
• 75 g tapioca starch
• 25 g skim milk powder

Just be sure to homogenize it well!

The post Gum-Free Gluten-Free Flour Mix appeared first on The Gluten-Free Corner.

There are several types of alfajores, some are made with a hard cookie, thin or thick, while some are made with a sponge-like cookie or the ones that we are presenting to you today, the so-called, cornstarch alfajores. You may guess why they call them like that, well… the batter is composed mainly by cornstarch (no surprise here, right?).

The awesome thing of these cornstarch alfajores is that they turn to be really soft and have a delicate a subtly sweet flavour, that they are the perfect companion for anything sweet, and that is when the dulce de leche comes to play.

The dulce de leche is a sweet spread that here will stick two cookies together and form a combination of flavour that is irresistible. Using shredded coconut, we will seal the open borders of the dulce de leche and give the alfajor a new depth of flavour!

Speaking of dulce de leche, there are several ways you can get hands-on this sweet bliss (I really love this spread). You can either find them at the store (I have seen two brands of dulce de leche on the shelves in Canada) or make it yourself! If you want to adventure in the craft of the dulce de leche, I am going to post several ways to make it in a future post, so stay tuned!

For this recipe, you will need the usual equipment that I suggest, such as the stand mixer and silicone spatula, but also you will need a rolling pin to flatten the dough, a silicone mat so you can work easier and avoid the dough sticking, and a cookie-cutter that is big enough to make the alfajores the size you want! (yes, there is no required size, just make them the size you fancy for!)

Here we go with the recipe for the softest alfajores that you will try!

The Softest Cornstarch Alfajores

Recipe by Giovanni PamparanaCourse: Dessert, SnacksCuisine: ChileanDifficulty: Easy

Servings

20

alfajores

Prep time

2

hours 

20

minutes

Cooking time

20

minutes

A classic snack from South America that is irrestistible and melts in your mouth! Bet you can’t eat only one!

Ingredients

• 480 g cornstarch

• 60 g white rice flour

• 60 g tapioca starch

• 5 g xanthan gum

• 3 large eggs

• 2 tsp baking powder

• 1 tsp grated lemon peel

• 1/4 tsp kosher salt

• 180 g unsalted butter at room temperature

• 180 g sugar

• 1 tsp vanilla essence

• 500 g dulce de leche (if it is dense, it is better)

• 100 g shredded coconut

Directions

• In a bowl, mix all the dry ingredients except for the sugar.
• In another bowl, beat the soft butter and sugar to form a homogeneous paste. Incorporate the vanilla essence and lemon peel.
• Slowly, start incorporating the eggs one at a time while continue beating the batter.
• Incorporate the dry ingredients sifting them first to avoid forming any clumps. We are aiming for a soft and homogeneous batter!
• Continue beating the batter for 5 minutes until it is very soft.
• Cover the bowl with plastic wrap and put it in the fridge for at least 2 hours. This will cool the dough and butter, activate the starches, and make it easier for us to work with it later avoiding incorporating more flour.
• After the resting time is over, preheat the oven to 370ºF/180ºC and line up a cookie sheet with parchment paper.
• Transfer the dough to the silicone mat slightly dusted with cornstarch. Dust the dough with some more cornstarch.
• Using a rolling pin, flatten the dough until you have a uniform size of 7 mm aproximately. If it sticks, you can dust the rolling pin and the dough with some more cornstarch.
• Using a cookie cutter, make disks of dought. I made disks of around 3 cm of diameter.
• Place them on the cookie sheet with enough space between each other so they don’t touch (they will grow a bit on the oven!). If you run out of space, you can prepare another cookie sheet to make more batches.
• Bake them for 12 to 15 minutes according to your oven. You don’t want them to be brown on top, so keep an eye on them! Also, don’t bake more than one batch at a time!
• Before ensambling the alfajores, you need to let the cookies rest and cool. Meanwhile, continue baking the other batches!
• When they are cool enough, grab two cookies, and spread a nice amount of dulce de leche between them and make a sandwich! Press them a bit and cover the borders of dulce de leche with shredded coconut. To make it easier to cover with coconut, you can put some on a plate and roll the alfajores on the coconut!
• Now enjoy!!!!

The post The Softest Cornstarch Alfajores appeared first on The Gluten-Free Corner.

If you made and loved our delicious carnitas recipe, you will definitely enjoy using that recipe in a healthy way!

This salad is an all-in-one package that has everything that you love to make it the perfect meal since you can build it your way! I’ll just give you an example of how we prepared it, but don’t be shy to add any other ingredient that you love.

The protein of the salad will be the carnitas accompanied by the rice in a bed of lettuce. After that, you start adding extra ingredients like corn, pico de gallo, guacamole, beans, jalapeño, onions… As you can see, let your imagination fly! Finally, add a spoonful of sour cream to complete the perfection.

Now, it is difficult to set a specific amount of grams for each ingredient, as the fun part of making this recipe is to add as much as you like of each. So I’ll give you a list of ingredients, some preparations you can make (such as the pico de gallo, guacamole and caramelized onions), and leave it to you to build your signature burrito bowl!

Awesome Burrito Bowl

Recipe by Giovanni PamparanaCourse: SaladsCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Build your own burrito bowl salad to make your unique signature meal with the ingredients you love!

Ingredients

• Burrito bowl base

• Lettuce

• Cooked Rice

• Pork Carnitas

• 1 tbsp Sour Cream

• Guacamole

• 2 avocado

• 1 tomato diced in small cubes

• 1 big green onion finely chopped

• 1/2 to 1 lime’s juice

• 2 tbsp chopped Cilantro

• 1 tbsp Olive Oil

• Salt and pepper to taste

• Pico de Gallo

• 2 tomatos diced in little cubes

• 1/2 purple onion diced (has to be this one since it is not strong)

• 1/2 lime’s juice

• 1 tbsp chopped cilantro

• 1 tsp red chilli powder (optional if you like it spicy)

• Salt and pepper to taste

• Caramelized Onions

• 1 large onion sliced in thin julienne strips

• 1 tbsp olive oil

• 1/2 tsp salt

• 1 tbsp sugar

• Add your toppings

• Corn

• Canned black beans

• Jalapeño

• Peppers

• Purple Onion

• Cilantro to garnish

• Limes to decorate and add extra acidity to the meal!

Directions

• Have your carnitas ready and cooled off
• Caramelized Onions
• Heat a large pan with the olive oil
• Lower the heat to medium-low and add the onions and salt. Do not cover the pan and stir frequently. They have to start caramelizing with their own sugars and not get browned (or burnt of course). This process can take around 30 minutes, so be patient and do not leave it there without attention
• When you see that the onions start to be very translucent and have a brownish tone from the inside, add the sugar and stir
• Now, continue cooking the onions until they are fully cooked. Let the sugar dissolve and caramelize the onions. Taste them and correct either the salt or sugar to taste
• Take out from the pan and let it cool for a bit while you prepare the other ingredients
• Pico de Gallo
• Add all the chopped ingredients and red chilli powder (optional) in a bowl and mix
• Add the lime’s juice and the salt and pepper
• Taste and correct the flavour with the salt and pepper
• Guacamole
• Mash the avocados in a bowl
• Add the rest of the ingredients and mix everything together
• Correct the taste by adding more lime jouce, salt or pepper
• Time to build it up!
• In a large serving bowl, add a bed of lettuce
• Over the bed of lettuce, add the rice and pork carnitas
• Add the guacamole, pico de gallo, and caramelized onions
• Add the toppings you like!
• Add the sour cream and garnish with some chopped cilantro
• Decorate with the lime wedges and take a picture and share it with us!
• Mix everything up and add more salt, pepper or lime juice (or even more sour cream :P) to match your taste!
• Now it’s time to enjoy!

The post Awesome Burrito Bowl appeared first on The Gluten-Free Corner.

Strawberries, raspberries, blueberries, blackberries… They are all so good and tasty that they should be filled with fruit sugar and they are not that healthy, right? But no! One of the properties that are quite unknown is that they have a low sugar content and glycemic index!

I am telling you this because they make an excellent excuse to have a healthy, tasty, sweet and refreshing drink without hurting your beach body (although with the current situation it’s kind of hard to show it).

To give it the right consistency we will use frozen fruit and milk. The bananas are really important to blend everything together, so don’t skip them!

Replacing the right ingredients, you can make this refreshing drink dairy-free or keto-friendly too! (be sure to count the berries carbs correctly and use a low-carb milk replacement)

Either way, this recipe is delicious and extremely easy to make. You just need a blender and to put everything on it!

Healthy Berry Smoothie

Recipe by Giovanni PamparanaCourse: DrinksCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

The berries come to save you from the heat with this healthy and refreshing smoothie!

Ingredients

• 300 g frozen mixed berries (or you can just do only one type)

• 200 g frozen bananas

• 200 g milk (you can use any dairyb-free option too!)

• Any sweetener you like such as sugar, honey, Splenda, stevia, erythritol, monk fruit or whichever you like most!
  Add the amount needed to your taste!

Directions

• Easy, just put everything inside the blender.
• Blend until you don’t see any whole banana piece.
• Do not overblend or you will loose the smoothie consistency!
• If it is too thick, you can add some more milk, or if it is too liquid, you can add some ice cubes into the blender!
• Serve and enjoy!

The post Healthy Berry Smoothie appeared first on The Gluten-Free Corner.

This pork preparation will really amaze you for its floral and fresh flavor, but also because you can use it everywhere! In tacos, salads, or with any side! Think of something are there you have it!

The traditional Mexican carnitas is usually cooked for long periods of time, but it has several changes in temperature during its preparation. But… today nobody got time for that!

That is why we are going to cheat using a pressure cooker!

If you have an instant pot (totally recommended!), it is going to be way easier. If you have the traditional pressure cooker you are going to have to watch it and count the time. Anyways, this recipe is quite forgiving so worry not!

Once they are ready, you just have to shred them and broil them for a few minutes in the oven to get a crispy and awesome flavour!

The Best Pork Carnitas

Recipe by Giovanni PamparanaCourse: MainCuisine: MexicanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

30

minutes

The easy and fast pork carnitas are the core of your next Mexican meal!

Ingredients

• 1.5 kg pork shoulder (3 lbs.), cut in 3 cm cubes

• 2 tsp minced garlic (3 cloves)

• 12 g salt (2 tsp kosher salt)

• 8 g light brown sugar (2 tsp)

• 1 tbsp ground cumin

• 2 tsp dried oregano

• 2 tsp dried basil

• 3 tbsp fresh coriander (or 1 tsp ground coriander)

• 1 tsp smoked paprika

• 1 tsp red chili powder

• 2 oranges sliced in quarters

• 1 lime sliced in half (well washed)

• 1 cup of chicken stock (well washed)

Directions

• In a bowl, combine the garlic, salt, sugar and spices.
• Rub the spice mix into the pork cubes. Use all of it!
• Transfer the pork into de pressure cooker with all the remaining spice rub (don’t lose anything )
• Add the stock and squeeze the oranges and the lime into the pressure cooker pot and leave whatever is left inside the pot. We are cooking the pork with everything inside!
• Now its cooking time. If you have an electric pressure cooker, set high pressure for 40 minutes. In a normal pressure cooker, start counting the 40 minutes as soon as you have the pressure build inside!
• Once the 40 minutes have passed, leave the pressure cooker to release the pressure naturally (should take 15-20 minutes).
• Preheat the oven broiler. Cover with aluminum foil a baking sheet.
• Take out the pork from the pot and shred it with two forks. Transfer the pork to the aluminum foil lines baking sheet and put it in the oven!
• Broil your carnitas until you see a nice crisp and browning on top. It should take at most 5 minutes, but don’t leave it there and go away! Keep a close eye on your carnitas!!
• Now, enjoy them with whatever you imagined! Remember to use gluten-free corn tortillas for your tacos! Time to eat!

The post The Best Pork Carnitas appeared first on The Gluten-Free Corner.

These little guys are really awesome. The mix of the sweet cinnamon crumble on top with the acidity of the raspberry will elevate your muffin experience.

For this recipe, I didn’t use the stand mixer as I was teaching my 10-year old nephew how to prepare them. It’s more fun this way! This is a really nice and easy recipe to make with your kids to have good family time!

Just prepare the ingredients on beforehand so you have everything ready to bake, and don’t forget to preheat your oven!

If you have a stand mixer or hand mixer, you can definitely use it for this recipe but be careful to not overmix the batter!

You will need some paper liners (either for muffin or cupcake will work) and a muffin baking tray to hold the batter together in the liner as they will grow!

Gluten-Free Raspberry Muffins

Recipe by Giovanni PamparanaCourse: SnacksCuisine: AmericanDifficulty: Easy

Servings

8-10

muffins

Prep time

15

minutes

Cooking time

35

minutes

These gluten-free muffins are available for you at any time to satisfy your cravings!

Ingredients

• For the muffin batter

• 80 g cornstarch

• 60 g white rice flour

• 60 g tapioca starch

• 4 g xanthan gum

• 150 g granulated sugar (3/4 cup)

• 1/2 cup milk

• 1/3 cup vegetable oil (use a neutral flavour one, as canola)

• 1 large egg

• 3 g salt (1/4 tsp kosher salt)

• 14 g baking powder (1 tbsp)

• 1 cup of fresh or frozen raspberries (do not thaw the frozen raspberries!)

• For the crumble

• 28 g unsalted butter, melted (2 tbsp)

• 8 g cornstarch

• 6 g white rice flour

• 6 g tapioca starch

• 50 g granulated sugar (1/4 cup)

• 1 tbsp ground cinnamon

Directions

• Preheat the oven to 400ºF (200ºC)
• Prepare 10 muffin cups with paper liners. Have a few more in handy if you have extra batter.
• Mix all the dry ingredients for the muffin batter in a large bowl.
• On a separate bowl, whisk all the batter liquids.
• Now, incorporate the liquids to the dry mix and whisk it all together!
• The batter will be thick, so don’t worry about that. It is important that you don’t overmix the batter! The batter needs to be thick so you can scoop it, if you think that it is a bit too liquid, you can add some more rice flour. If it is way too dense, you can add some more milk.
• Now, add the raspberry and incorporate in a delicate and folding motion.
• Once everything is mixed up, start scooping the batter into the paper lined muffin cups. Do not fill over 3/4 of the paper liner!
• To make the crumble, mix all the ingredients and press them to create little crumbs. Sprinkle them over the batter. Do not put too much crumble over them or they may have problems rising!
• Now its baking time! Bake during 20-35 minutes. They will be ready when you insert a wooden toothpick and it comes out without wet batter (it may come a bit wet if you punctured a raspberry!). Control your baking time since the baking time will depend on the size of your muffins! Also, remember that every oven is different, so it may take a bit longer to be ready.
• Once they are ready, transfer them to a cooling rack and wait a few minutes allowing them to set!
• Now, enjoy!!!

The post Gluten-Free Raspberry Muffins appeared first on The Gluten-Free Corner.