Making the Best Gluten-Free Baked Entrée Recipes - dummies

Making the Best Gluten-Free Baked Entrée Recipes

By Jean McFadden Layton, Linda Larsen

Can you still enjoy dumplings, bread-topped casseroles, and soufflés on a gluten-free diet? Yes! These types of recipes are perhaps the easiest to adapt to gluten-free versions. Vegan cheeses work well in gluten-free baked entrées because they need more moisture to become creamy and rich, and casseroles and soufflés are very moist.

After you master a soufflé, you can make it with cheese, shrimp, chicken, or vegetables. Crepe fillings are a wonderful way to use up leftovers. And you can serve an oven pancake with fruit for brunch or with a rich beef gravy for a hearty dinner.

With baked entrée recipes, you still need to follow some rules. Measure carefully, using weight for the gluten-free flours. Timing is important; many of these recipes won’t wait for people to get to the table, so have your guests waiting for the finished dish!

When you make gluten-free baked entrées, remember these pointers:

  • For casseroles topped with biscuits or bread, add the batter or dough while the filling is very hot. Start baking the bread as soon as it touches the casserole ingredients or the bottom will be soggy.

  • If you don’t use a scale to measure flours and mixes, always measure by spooning the flour or mix lightly into a measuring cup and leveling off the top with the back of a knife.

  • Soufflés seem scary, but they’re really quite easy. You just make a white sauce, add cheese and beaten egg yolks, and then fold in beaten egg whites. Gluten-free soufflés are delicate; you should serve them immediately. They begin to fall about a minute after they come out of the oven. But even when fallen, they taste delicious!

  • For crepes, make sure the filling is thick. A filling that’s too runny may make the crepes too fragile and they won’t hold together. Filled gluten-free crepes don’t reheat well, so plan on eating them all when first made.

  • Gluten-free dumplings are lighter and more fragile than wheat-based dumplings. Don’t simmer them longer than a recipe states. And be sure to drop the dumplings into simmering water, not boiling. Keep a lid on dumplings while they cook, and don’t peek until you reach the minimum time. To test dumpling doneness, spoon one out of the pot and cut it open with a knife. The inside should be hot and not doughy.

Entrées are the most tolerant of all baking recipes. You can substitute just about anything for most of the ingredients in these types of recipes. You can even make miniature casseroles or individual pot pies for a nice change of pace. And when you create a new recipe, be sure to write it down! You won’t be able to remember all the details of your wonderful new creation.