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Gluten-free, Wheat-free living

Recipe Archive

Gluten-Free Autumn Bounty 2008

Sample our seasonal favorites, below. All of our recipes are A Fork in the Road originals unless otherwise noted.

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Gluten-Free Snakebite Bison Chili

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Gluten-Free Butternut Squash Soup with Sherry Cream and Sausage

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Gluten-Free Vegetable Soup

·

Gluten-Free Cornbread with Pepitas (Toasted Pumpkin Seeds)

·

Gluten-Free Chile Brownies with Cream-Cheese Frosting


Gluten-Free Snakebite Bison Chili

This is A Fork in the Road’s super-fast “from scratch” chili that you’ll want to make again and again. It’s got a bit of a “tude” without being overpowering. It’s also a stout mélange. If you like your chilis thinner, you may want to add a cup (or more) of water, broth, or GF beer such as Redbridge. And, if you must have beans with your chili, feel free to add a can or two of your favorites. If you do add beans, you’ll definitely want additional liquid.

2 tablespoons olive oil

1 large onion, diced

5-6 cloves garlic, minced

2 pounds ground pork

1 pound ground bison

1 28-ounce can diced tomatoes in their liquid (We use Muir Glen brand Organic Fire-Roasted Tomatoes.)

1 15-ounce can tomato sauce (We use Muir Glen brand Organic Tomato Sauce.)

1 6-ounce can tomato paste (We use Muir Glen brand Organic Tomato Paste.)

1 teaspoon cayenne pepper

2 teaspoons onion powder

2 teaspoons garlic powder

2 teaspoons dried Mexican oregano

1 tablespoon freshly ground cumin

1 heaping tablespoon ground medium-heat Chimayo chiles, NOT chili powder (See Cook’s Notes below.)

1 tablespoon black pepper

1 teaspoon salt or to taste

1 12-ounce GF beer (We use Redbridge.) or 1 1/2 cups water

1 tablespoon gluten-free chocolate chips (We use Nestle’s semi-sweet chocolate chips or Tropical Source brand chocolate chips.)

1/2 teaspoon vanilla (We use Rodelle brand.)


To a large Dutch oven, add olive oil and heat on medium-high. Add onions and sauté about 5 minutes, until transparent. Add garlic and cook about 1 minute. Add ground meats. Using a sturdy spatula, break up meat as it browns. When meat is no longer pink, add everything else EXCEPT the chocolate chips and vanilla. Reduce heat to medium and warm through, about 15 minutes. (If adding beans and additional liquid, add them now.) Add chocolate chips and vanilla. Heat until chocolate is melted and well combined. Correct salt, if needed. Serve with a sprinkle of cheddar cheese, a dollop of sour cream, and some minced scallions.  

Cook’s Notes:

Chiles – These are ground chiles, NOT chili powder. Chili powder is mixture of several spices, including LOTS of salt. We rarely use it. Instead, we use ground Chimayo chiles. These are grown in the Chimayo area of northern New Mexico. Their flavors are incomparable. Check out our Pantry for our mail-order source, or substitute any medium-heat New Mexico ground chile.

Chocolate – We often use chocolate to marry flavors in tomato-based/chile-based dishes. The sweet/fat in chocolate is a perfect unifier for many dishes.

Gluten-Free Butternut Squash Soup with Sherry Cream and Sausage

The original recipe comes from Betty Rosbottom’s "American Favorites: New Renditions of the Recipes We Love" (Chapters Publishing Ltd., 1996). We’ve tweaked it some, but her initial brilliance still shines through in this creamy fall-winter soup. We serve it with lots of garnishes: sherry cream, sautéed slices of sausage, gluten-free garlic croutons, and chives.

4 pounds butternut squash (about one large squash), peeled, seeded, and chopped into 1-inch cubes (about 8 cups)

6 tablespoons butter

1 medium onion, diced

6 cloves garlic, coarsely chopped

2+ cups chopped leeks, white and light green part only (about 3 leeks)

6 cups homemade or your favorite GF chicken broth (Pacific brand is GF.)

2 medium-large potatoes, peeled and diced (We like Yukon Golds for this.)

Up to 1 1/2 cups whole milk

1/2+ teaspoon dried thyme

1/4 teaspoon Chimayo medium ground chiles or cayenne pepper (or less to taste)

Pinch nutmeg

Salt to taste

White pepper to taste

Garnishes: 4 ounces quality sausage, such as low-fat Kielbasa or Andouille; garlic croutons (We make our own with GF bread.); chives; sour cream; Parmigiano-Reggiano cheese; etc.


In a large soup pot or Dutch oven, melt the butter over medium-high heat. Add the leeks, onions, and garlic and cook, stirring, 3 to 4 minutes. Add the squash and potatoes, stirring. Cook about 4 to 5 minutes. Add broth, thyme, Chimayo chile or cayenne pepper, and a little salt. Stir and bring to a boil. Reduce heat and simmer, uncovered, until the squash and potatoes are very tender – about 45 minutes. Remove from heat and blend well in pot with a hand-held blender wand (or puree in small batches in the jar of a blender). If soup is very thick, add milk to thin to desired consistency. Correct salt and add nutmeg and white pepper to taste.

Sherry Cream

1 cup heavy whipping cream

1/4 cup your favorite cream sherry (We use Harvey’s Bristol Cream.)

1/8 teaspoon nutmeg (or to taste)


In a small saucepan, gently warm the cream over low heat. Add the sherry and nutmeg. Stir well.

Before serving the soup, slice your favorite gluten-free sausage and sauté in a nonstick skillet until crispy. Ladle soup into bowls and drizzle a shot-glass full of sherry cream into each bowl. Garnish with a few slices of sausage and/or other garnishes suggested above. Serves 6 to 8.

Gluten-Free Vegetable Soup

I grew up loving this soup, a specialty of my German Gramma Mary Buth Mohr. What makes it so interesting is the roux – equal amounts of butter (or oil) and flour (we use a superfine gluten-free brown rice flour from Authentic Foods, but you can use your favorite GF flour or GF flour blend) browned to a golden paste and added to the hot soup just before serving. Even if we ate wheat, we’d still use gluten-free flour to make roux, because these flours take roux to a new height. Because gluten-free flours are naturally dust-like, they merge with the butter in a nearly miraculous way. You’ll find the soup itself is very simple. Because we eat little beef now, we use bison stew meat instead. It’s exceedingly lean, and all the veggies make it high-fiber, too.

2 tablespoons olive oil

1 1/2 pounds lean beef stew meat or bison stew meat, trimmed and cut into 1-inch cubes

1 large onion, diced

6 cloves garlic, minced

6+ cups homemade or packaged beef broth (We use Pacific brand if we’re out of homemade.)

3 carrots, grated (I use the food processor to do this tedious job!)

3 medium potatoes, grated (ditto the above!)

1 pound frozen green beans (or 15-ounce canned green beans with their liquid)

1 pound frozen peas (or 15-ounce canned small peas with their liquid)

1 1/2 cups frozen corn

Pinch cayenne pepper or to taste

Salt to taste

Black pepper to taste

2 heaping tablespoons gluten-free flour

2 tablespoons butter or margarine


In a large Dutch oven, heat oil over medium-high heat. Add meat and brown. (You’ll probably have to do this in batches, or the meat will just steam and not brown.) Remove meat. (If there’s a lot of liquid left, drain off.) If needed, add a bit more oil and add onions and cayenne pepper. Sauté about 2 minutes. Add garlic and cook another minute. Add meat back to pan, add broth, and bring to a boil. Reduce heat to low and simmer about 1 1/2 hours or until meat is very tender. You may need to add more broth as meat simmers to ensure meat stays covered with liquid. Add grated carrots and potatoes. Add more broth or water, if necessary. Simmer about 30 minutes. Add green beans, peas, and corn and heat through. Add salt and pepper to taste.

Before serving, make a roux with butter and gluten-free flour. Place butter and flour in a small skillet over medium-high heat. Stir constantly and continue to brown mixture until it is golden and smells nutty. Carefully add the roux mixture (I slowly scrape the paste into the soup. It can sputter and spit!). Increase temperature under soup until it just begins to boil – it will thicken as it begins to boil. If it’s not thick enough, you can add more roux, but do not add more thickening until you’ve brought soup to a boil and stirred well. Serves 6.

Gluten-Free Cornbread with Pepitas (Toasted Pumpkin Seeds)

This is A Fork in the Road’s accompaniment to Gluten-Free Snakebite Chili or Gluten-Free Vegetable Soup.






1 cup medium-grind cornmeal (We use Bob’s Red Mill medium-grind cornmeal.)

1 cup your favorite gluten-free flour blend (See our Pantry for our favorite.)

1/2 teaspoon xanthan gum

1/3 cup sugar

1/4 teaspoon salt

3 1/2 teaspoons baking powder (We use Calumet.)

1/4 cup walnut oil (or your favorite oil)

1 cup buttermilk

1 large egg, beaten

1/2 cup toasted pumpkin seeds (pepitas) or sunflower seeds (See our Pantry for nut and seed toasting info.)


Preheat oven to 400 degrees and place rack in center of the oven. Butter an 8-inch cake round pan. In a medium bowl, combine oil, buttermilk, and egg. In another medium bowl, mix GF flour, cornmeal, xanthan gum, sugar, salt, baking powder, and seeds. Stir until well combined. Add dry ingredients to wet and stir just to combine. Do not overmix. Pour into prepared pan and bake about 20 minutes or until toothpick comes out clean. Do not overbake or cornbread will be dry. Invert pan on rack, cool cornbread about 5 minutes, slice and serve. Serves 6.

Gluten-Free Chile Brownies with
Cream-Cheese Frosting

We adapted this from Annalise RobertsGluten-Free Baking Classics brownies recipe. These keep well in the fridge up to a week and freeze well up to a month.





2/3 cup superfine brown rice flour mix (See our Pantry for our favorite.)

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon xanthan gum

1/2 teaspoon cinnamon

2 ounces unsweetend chocolate

4 ounces semisweet chocolate (We use Nestle’s or Tropical Source.)

2 teaspoons medium-heat ground chiles (We use Chimayo medium ground chiles but any medium-heat ground chile will work.)

1/2 cup unsalted butter

1 1/4 cups sugar

2 teaspoons vanilla extract (We use Rodelle brand.)

3 large eggs

1 cup toasted pine nuts or other favorite nut, optional


Preheat oven to 325 degrees and place rack in the lower-middle oven. Line bottom and sides of an 8-inch square baking pan with foil and spray with cooking spray or grease foil with oil or butter. In a medium bowl, combine flour mix, salt, baking powder, cinnamon, and xanthan gum. Mix well and set aside.

In a heavy, medium saucepan over low heat, melt chocolates, butter, and add ground chiles. Remove from heat and whisk in sugar and vanilla, then whisk in eggs, one at a time. Whisk until mixture is glossy and very smooth. Add flour mixture and whisk until just blended. Add nuts, if desired.

Pour batter into prepared pan and put pan in center of oven. Bake about 40-45 minutes or until a toothpick inserted in center comes out with moist crumbs. Cool in pan on a rack about 5 minutes. Then, lift out foil and cool completely on rack. Frost with desired amount of Cream-Cheese Frosting (optional – recipe below). Cut into squares. Makes 16 brownies.

Cream-Cheese Frosting, optional

2 (8-ounce) packages cream cheese, softened (We use Philadelphia brand or Whole Foods 365 brand.)

1/2 cup softened butter

2 cups confectioner’s sugar

1 teaspoon vanilla extract (We use Rodelle brand.)


In the bowl of an electric mixer, cream butter and cream cheese until well combined. Add vanilla, and while mixer is running on medium-low speed, gradually add the confectioner’s sugar. Mix until creamy and well combined. Makes about 2 1/2 cups.

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