Gluten Free Recipes for Fall

Sept. 3, 2024

In today's health-conscious world, more and more individuals are turning to gluten-free diets, whether by necessity or choice. For those with celiac disease or gluten sensitivity, avoiding gluten—a protein found in wheat, barley, and rye—is essential to managing symptoms and maintaining overall health. However, even for those without these conditions, choosing a gluten-free lifestyle can be a personal preference driven by a desire for a cleaner diet or to explore alternative grains and flours that may offer unique nutritional benefits.

Contrary to the common misconception that gluten-free food is bland or lacks texture, there are plenty of delicious and satisfying options available. With the right ingredients and recipes, you can enjoy all your favorite flavors while supporting your health. This fall, indulge in these fan-favorite gluten-free recipes that are not only packed with taste but are also mindful of your well-being.

Chocolate Chip Pumpkin Muffins

These muffins combine the warmth of pumpkin with the sweetness of chocolate chips, offering a perfect treat that's as healthy as it is delicious.

Ingredients:

  • Wet Ingredients:

    • 2 large eggs

    • 6 tbsp. coconut oil

    • 1 ½ cups pumpkin puree

    • ⅔ cup white sugar

    • ½ cup light brown sugar

    • 2 tsp. vanilla

    • 1 tsp. apple cider vinegar

  • Dry Ingredients:

    • 1 ¾ cup gluten-free (GF) all-purpose baking flour

    • 1 ½ tsp baking powder

    • ½ tsp. baking soda

    • ½ tsp. salt

    • 1 tsp. cinnamon

    • 2 ¾ tsp. pumpkin pie spice

    • ½ cup chocolate chips

  • Streusel:

    • 4 tbsp. brown sugar

    • 4 tbsp. GF all-purpose flour

    • 2 tbsp. coconut oil

    • ¼ tsp. pumpkin pie spice

Directions:

  1. Preheat oven to 350°F and line a muffin tin with 12 liners.

  2. Whisk together all wet ingredients in a large mixing bowl until smooth.

  3. Gradually whisk in the dry ingredients, adding them in thirds.

  4. Mix in chocolate chips.

  5. Scoop the batter into the lined muffin tin, filling each liner to the top.

  6. Set the filled muffin tin aside.

  7. Combine sugar, flour, and pumpkin pie spice, slowly adding coconut oil until crumbly.

  8. Sprinkle this mixture atop the muffins and bake for 25-35 minutes (until a toothpick comes out clean).

  9. Let cool for 15 minutes.

Butternut Squash Risotto

This hearty and flavorful risotto is a fall favorite that brings together the earthiness of butternut squash with the creaminess of pecorino romano.

Ingredients:

  • 3 cups cubed butternut squash

  • 1 cup short grain brown rice

  • 3 cups chicken broth (can be substituted with vegetable)

  • ¼ cup of grated pecorino romano

  • ½ yellow onion, diced

  • 1 tsp. salt

  • 1 tsp. pepper

  • ¼ tsp. ground nutmeg

  • ¼ tsp. cumin

  • 2 tbsp. chopped fresh parsley

Directions:

  1. Add cubed squash, rice, diced onion, and pecorino romano to the crockpot.

  2. Pour chicken broth over the contents of the crockpot, season with salt, pepper, nutmeg, and cumin.

  3. Cover the crockpot and let cook on high for 2 ½ hours, stirring halfway through.

  4. If rice is not tender, cook for an additional 30 minutes and add more broth if needed.

  5. Garnish with parsley.

Beef Stew

This gluten-free beef stew is perfect for chilly evenings, offering a nourishing and flavorful meal packed with protein and vegetables.

Ingredients:

  • 1 tbsp. olive oil

  • 1 ½ tsp. sea salt

  • 1 ½ tsp. black pepper

  • 1 ½ lbs. cubed stew beef

  • 1 cup frozen peas

  • 2 cups diced onion

  • 2 cups chopped carrots

  • 1 cup chopped celery

  • 2 cubed yukon gold potatoes

  • 1 can (15oz) crushed tomatoes

  • ⅓ cup balsamic vinegar

  • 2 minced garlic cloves

  • 4 cups beef bone broth

  • 2 sprigs fresh rosemary

  • 1-2 bay leaves

  • 3 tbsp. arrowroot

  • ¼ cup minced parsley (optional)

  • ½ cup water

Directions:

  1. Heat oil in a large soup pot over medium to high heat.

  2. Add beef cubes to the pot, season with salt and pepper.

  3. Cook beef cubes 3-4 minutes on each side, leaving space between them so they can brown.

  4. Remove beef from the pot once cooked and set aside.

  5. Add onions, carrots, celery, and potatoes. Season with salt and pepper.

  6. Stir vegetables, being sure to scrape up and incorporate any brown bits or residue on the bottom of the pot. Let cook for 4-5 minutes.

  7. Add balsamic vinegar, crushed tomatoes, and garlic to the pot. Stir to combine.

  8. Add browned beef and broth to the pot and stir.

  9. Gently add rosemary sprigs and bay leaves as you bring the pot to a simmer.

  10. Simmer on low to medium heat for 1 ½-2 hours. Beef should be very tender; if broth evaporates too quickly, add water.

  11. Once the beef is very tender, remove rosemary and bay leaves.

  12. In a small bowl, combine arrow

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