Mustard Greens with Garlic, Golden Raisins and Anchovy

This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.

Clean a bunch of mustard greens by immersing in cold water, remove the center tough ribs and slice the leaves crosswise. Set aside.

In a no-stick skillet, fry until lightly browned:

1 Tablespoon olive oil
1 Tablespoon butter
1 medium onion, chopped
1 medium shallot, chopped

Add the cleaned and prepared mustard greens
and stir fry until wilted, about 3-4 minutes.

When the greens are wilted, add:

2 Tablespoons of golden raisins
2 cloves of garlic, chopped
1 anchovy , rinsed and minced
1/4 teaspoon cayenne or Korean red pepper
coarse salt to taste
freshly ground black pepper

Adjust the seasoning with a little lemon juice, or not, stir thoroughly and serve with roasted poultry dishes.

Make sure all your ingredients are gluten free, and omit the butter is making dairy free as well.

© Gf-Zing! | Alice DeLuca

White Beans, or Flageolets Baked with Thyme

This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.

2 cups dried flageolet (preferred) or small white beans, cooked and drained - the beans swell up when soaked and cooked - there will be 6 cups of beans, cooked

2 small onions, chopped
8 baby carrots, chopped
4 cloves garlic, chopped
2 Tablespoons butter or oil
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/4-1/2 teaspoon cayenne or Korean red pepper
1 teaspoon sea salt (or a couple of anchovies, rinsed and minced)
14.5 ounce can of diced tomatoes
2 cups homemade gluten free chicken broth

Grease a large casserole dish (with lid) and place the cooked beans inside. Make the sauce:

Fry the onions and carrots in the butter or oil until lightly browned. Add the garlic, cayenne pepper, pepper, thyme and salt (or anchovies), and stir fry for a few minutes until fragrant. Add the tomatoes and broth.

Pour this sauce over the beans in the casserole. Stir gently to mix, put on the top and bake the casserole, covered, in a 350 degree oven for one hour or until done. Remove the lid towards the end of the cooking to evaporate some of the liquid. The beans should have the consistency of baked beans - not too soupy.

Serve with lamb chops, grilled, or a roast turkey or chicken.

Make sure all your ingredients are gluten free!

© Gf-Zing! | Alice DeLuca

Lemon Almond Pound Cake - gluten free!

This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.

When using non-wheat flours, cooks have to up the ante on flavorings. Here, the lemon extract in the original recipe is enhanced with fresh lemon zest, vanilla and some salt.

In a food processor, using the chopping blade, whir together:

1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon salt
grated zest of 1 lemon

Add and whir it some more until smooth:

1 stick butter
1/2 cup full fat cream cheese (use half of an 8 ounce package)
1 teaspoon lemon extract (we used a lemon extract with a base of sunflower oil)
1 teaspoon vanilla extract (or less if using Authentic Foods powdered vanilla)
1 teaspoon baking powder

Add one at a time and whir until smooth:


5 large eggs

Lastly, add 2 cups of almond meal, and keep mixing until smooth and combined. Scrape down the sides as necessary to make sure everything is mixed together.

Grease and line a 9" spring-form pan with parchment paper, then grease the paper. Pour the mixture immediately into the prepared pan. The batter will have the consistency of thick pancake batter. Bake at 350 degrees for 55-60 minutes. The cake will not rise a great deal. Let cool for ten minutes in the pan, then remove from the pan and cool completely on a rack.

If you use a bundt pan, you may find that this is a challenging cake to remove from the pan.

Make sure all your ingredients, including the cream cheese, are gluten free!

© Gf-Zing! | Alice DeLuca