4 Incredibly Delicious Gluten-Free Recipes For Fall

"Is this gluten-free?" has become the ubiquitous foodie phrase of 2014. And, we can understand why. The diet has been credited with the elimination of celiac disease symptoms like stomachaches, joint pain, rashes, and cramps — and that's just to name a few. But, despite its health benefits, some people are still stuck on the idea that gluten-free dishes have to be bland, basic, and boring.
Luckily, a new San Francisco-based culinary magazine, GFF (which stands for Gluten-Free Forever), is setting the record straight. The quarterly publication, which was funded thanks to Kickstarter, will feature contributions from well-known chefs and food writers, as well as gorgeous photos and tasty recipes that celebrate the very best of gluten-free living.
Want to give its inaugural issue a taste test? We tapped GFF editor-in-chief Erika Lenkert to source four easy recipes that take gluten-free eating to the next level. Yeah, they are that good.
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Photo/Recipe: Courtesy of GFF magazine and Niki Ford.
Brown Rice Spaghetti with Bitter Greens, Pancetta, and Pecorino
Serves 4

"Inspired by the classic Italian minestra di riso e indivia — rice and curly endive soup — this recipe allows you to flavor the pasta water (and hence the pasta) with the greens that will star in the finished dish," Lenkert says. "Judicious amounts of pancetta and Pecorino Romano add deep flavor and richness to the simple yet satisfying sauce," says recipe author Niki Ford.

3/4 lb bitter greens, such as curly endive, dandelion, or escarole, sliced into 1/2-inch ribbons
2 tbsp olive oil
3 oz pancetta, cut into 1/2- by 1/4-inch strips
2 cloves garlic, peeled and lightly smashed
1 (12-oz) box brown rice spaghetti (preferably Jovial)
1/2 tsp freshly cracked black pepper
3/4 cup (about 2 1/2 oz) freshly grated Pecorino Romano cheese, plus more for serving

1. Bring a large pot of salted water to a boil. Add the bitter greens and cook until just tender (roughly 2 minutes). Remove the greens with a slotted spoon and set aside to cool, keeping the water over low heat until you’re ready to cook the pasta. When the greens are cool enough to handle, squeeze them to remove excess water. Reserve until needed.

2. Return the water to a boil, add the pasta, and cook according to package directions, stirring frequently. When the pasta is cooked al dente, drain the spaghetti, reserving 1 cup of pasta water.

3. While the pasta cooks, warm the oil over medium-high heat in a large skillet. Add the garlic and pancetta, let them sizzle a bit, and then lower the heat to medium or medium-low. Stir the pancetta occasionally and flip the garlic cloves so they brown on both sides.

4. When the pancetta has rendered a bit of its fat and begins to brown, but is not entirely crisp, turn off the heat and add 1/4 cup of pasta water to the skillet to halt the cooking process. Add the bitter greens and another 1/4 cup of pasta water to the skillet.

5. Return the heat to medium to medium-high and let the greens simmer with the pancetta and garlic for a few minutes. Remove the garlic cloves from the skillet and discard.

6. Add the spaghetti and toss to distribute the greens and pancetta. Sprinkle in the pepper and grated cheese. Toss repeatedly to combine, helping the cheese to coat the pasta with splashes of the reserved pasta water, as needed.

7. Serve with grated Pecorino Romano and cracked black pepper.
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Photo/Recipe: Courtesy of GFF magazine.
Brussels Sprouts with Rosemary and Pistachios
Serves 6 to 8 as a side.

"Found regularly on the fall and winter menus at Craig Stoll’s restaurant, Delfina, this deliciously simple dish accented with gastrique — caramelized sugar deglazed with vinegar — could easily become one of your quick go-to lunches or dinners, as it has for us," Lenkert says.

2 lbs Brussels sprouts
3/4 cup pistachios, hazelnuts, or walnuts
2 1/2 tbsp sugar
2 1/2 tsp sherry vinegar
6 tbsp olive or canola oil
2 tbsp unsalted butter
Kosher salt
1 tsp chopped garlic
1 tsp chopped Italian parsley
1/2 tsp chopped fresh rosemary

1. Preheat the oven to 350°F. Trim the bottoms of the Brussels sprouts and remove any discolored or damaged outer leaves. Cut each sprout in half or in quarters from stem to tip, depending on size. Set aside.

2. Toast the pistachios in a small baking pan in the oven for 10 minutes, or until lightly browned. Remove from heat, pour the nuts onto a plate to cool, chop them coarsely, and set aside.

3. In a small saucepan, mix together the sugar and 1 tablespoon water over medium-high heat. Cook, stirring occasionally, until the sugar caramelizes to a mahogany brown color. Remove from heat and immediately add the vinegar, standing back to avoid splatters. Whisk briefly, pour into a small heatproof container, and set aside.

4. Warm a wide, heavy sauté pan over medium-high heat. When the pan is hot, add half of the oil and half of the butter. Before the butter melts completely, add half of the Brussels sprouts and season liberally with salt. The pan should be full, but should only contain a single layer of sprouts. Sauté for 10 minutes, turning the sprouts so all sides brown evenly. When just cooked through and lightly browned, remove the sprouts from the pan and set them aside.

5. Add the remaining oil and butter to the pan and sauté the rest of the sprouts. After 9 minutes, add the garlic, parsley, and rosemary, and cook until the sprouts are done and the herbs and garlic are fragrant (about 1 minute).

6. Return the rest of the cooked sprouts to the pan and stir to combine. Warm the sugar-vinegar gastrique in the microwave for 15 seconds to loosen up the sugar. Pour it into the pan with the sprouts, and add the pistachios and a generous pinch of salt. Toss to coat and serve.
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Photo/Recipe: Courtesy of GFF magazine.
Perfect Gluten-Free Pie Crust
Makes one 9-inch pie crust.

"Put this recipe in your back pocket and pull it out again and again for quiches and pies," Lenkert shares. "FYI, this dough doesn't need to rest in the refrigerator before use. But, you can wrap it in plastic and refrigerate it for a night, or you can freeze it for a month or more; just bring it back to room temperature before you roll it."

1/2 cup brown rice flour, plus more for rolling the dough
1/3 cup tapioca starch
1/3 cup potato starch (not potato flour)
1/4 cup sweet rice flour
1 tbsp sugar
1 tsp xanthan gum
1/2 tsp kosher salt
1/2 cup (4 oz/1 stick) cold, unsalted butter, diced
1 1/2 tbsp sour cream, or 2 tbsp ice water (for vegan)
1 1/2 tbsp rice vinegar

1. In a medium bowl or food processor, mix together the brown rice flour, tapioca starch, potato starch, sweet rice flour, sugar, xanthan gum, and salt. Cut in the butter with a pastry blender or a fork until it forms pea-size pieces. Add the sour cream and rice vinegar, and combine with your hands.

2. Turn the dough out onto the counter and knead gently. If it seems dry, add 1 teaspoon of cold water at a time, and knead the dough until it’s smooth.

3. Sprinkle a sheet of parchment paper with brown rice flour. Flatten the dough into a disk on the paper. Sprinkle it with a little more brown rice flour and roll it out until the dough is 11-12 inches in diameter.

4. Invert a 9-inch pie plate on top of the dough. Slip one hand under the parchment paper while holding the pie plate with the other hand. Carefully flip the whole thing over so the dough is on the pie plate.
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Photo/Recipe: Courtesy of GFF magazine.
Better Pumpkin Pie
Makes one 9-inch pie.

"We were reluctant to publish a pumpkin pie recipe," Lenkert explains. "Most people already have one and the Libby’s label rendition pretty much does the trick. But, this lighter-textured, perfectly spiced recipe from Jeffrey Larsen — complete with easy ways to make it vegan — changed our mind. It's special."

Note: To make this pie vegan, replace the eggs with 1/4 cup flax meal (5 tablespoons flax seed ground into a fine meal in a spice or coffee grinder), add to the canned pumpkin mixture and cook along with the sugar, spices, and salt. Replace the half-and-half with 1 cup well-mixed canned coconut milk and combine with 3 tablespoons cornstarch. Expect the pie to take an extra 10 minutes or so to bake.

1 Perfect Gluten-Free Pie Crust, frozen or at room temperature
1 (15-oz) can pumpkin puree
1 cup brown sugar, firmly packed
1 tsp pure vanilla extract
2 tsp ground ginger
2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp kosher salt
1 cup half-and-half
4 large eggs

1. Adjust the oven rack to the lower-middle position and preheat the oven to 375°F. Bake the pie crust for 10 minutes, and set it aside to cool slightly.

2. In a medium bowl combine the pumpkin puree, brown sugar, vanilla extract, spices, and salt. Whisk until well incorporated. Transfer the filling mixture to a 2- to 3-quart saucepan, bring it to a sputtering simmer over medium heat. Cook, stirring constantly, until it’s thick and shiny (about 5 minutes). (This step takes the "canned" flavor out of the pumpkin and blooms the spices.) Pour the filling back into the bowl and cool until just warm to the touch.

3. In another bowl, mix together the half-and-half and the eggs. Whisk until well incorporated, then mix in the cooled filling until combined.

4. Pour the filling into the pie shell to just below the edge; do not overfill. (Feel free to bake any extra filling in a ramekin alongside the pie.) Bake the pie for 35 to 40 minutes, or until the filling is puffed and firm and the center jiggles just slightly. If the crust starts to get too brown during baking, cover the areas in question with strips of aluminum foil.

5. Cool on a wire rack for at least 1 hour and then serve, or refrigerate for up to a week after the pie is completely cool.
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Photo: Courtesy of GFF magazine.
The masterminds behind the pub — meet photographer Maren Caruso and editor-in-chief Erika Lenkert.

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