Gluten-Free Recipes

North Peoria resident Rebecca Taig (RebeccaTaig.com) was diagnosed with Graves' disease in 2009. The autoimmune thyroid disorder caused more problems, leading to food allergies. Taig found she could no longer tolerate gluten, so went on a search for great tasting gluten-free dishes. She shares two of her recipes for delicious gluten-free dishes. 

Zuppa Toscana Soup

INGREDIENTS

• 1 medium yellow onion, diced
• 1 Tbls oil
• 1 lb ground spicy Italian sausage
• 4 cups white sweet potatoes (peeled and chopped into 1/2" cubes)
• 5 cups chicken broth
• 1 can coconut milk
• 4 cups kale (chopped and de-stemmed)
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp pepper

DIRECTIONS

1. In a large frying pan on medium heat, add oil, onions, and splash of water. Cover and sauté until translucent, 5-8 minutes.
2. Add sausage and cook until browned, breaking into small crumbles.
3. When browned, drain fat. Pour onion and meat into large pot. Set aside.
4. Add chopped potatoes and remaining ingredients, except kale, to pot.
5. Bring to a boil over high heat. Reduce heat, cover, and simmer for 15 minutes.
6. Add kale and cook 5 minutes.
7. Serve or store in fridge up to 5 days.

Lemon Loaf

WET INGREDIENTS

• 2 large eggs
• 3/4 cup sugar
• 1/2 cup yogurt
• 1/4 cup coconut oil or unsalted butter, melted
• 3 Tbls lemon juice
• 1 Tbls lemon extract
• 1 tsp vanilla
• finely grated zest of 1 lemon

DRY INGREDIENTS

• 1 cup gluten-free baking flour
• 1 cup almond flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

DIRECTIONS

1. Preheat oven to 350F. Grease an 8x4 or 9x5" loaf pan and set aside.
2. Add 2 eggs to a large mixing bowl and beat until frothy, 1-2 minutes.
3. Add remaining wet ingredients. Mix for 30 seconds.
4. Stir in dry ingredients and mix well.
5. Pour batter into prepared loaf pan. Bake 45-50 minutes. 
6. Remove from oven and let sit in pan for 10 minutes. Remove from pan and cool on rack for 1-2 hours before glazing.

GLAZE

1. In a small bowl, stir together 1 cup powdered sugar, 2-3 Tbls lemon juice, and 1/2 tsp lemon extract. Pour over loaf and spread. Let sit for 5 minutes. 
2. Store in a sealed container at room temperature up to 3 days.