Super Gluten-Free Super Bowl Recipes

Guest Post Contributed by Elizabeth Barbone

Is it just me or is the Super Bowl second only to Thanksgiving as a food holiday? Here are four recipes for classic game-day foods, made gluten-free!

Photographs: Elizabeth Barbone

Wings Most wings you order at a bar or grill are breaded and fried. Since I don’t want to drag out the deep-fryer on game day, I bake mine and nix the breading. By baking them in a really hot oven, they get nice and crispy. Personally, I’ve come to prefer this recipe to fried wings. 2 1/2 pounds chicken wings 1/4 cup butter 3 cloves garlic, minced or put through a garlic press 1/2 teaspoon chipotle chili powder, optional for an extra kick 3/4 cup cayenne pepper sauce 1. Preheat oven to 475 degrees F. Line a large rimmed baking sheet with foil. Bake wings until golden brown and crispy, about 20 minutes. Turn once during cooking. 2. While the wings bake, prepare the sauce. In a small heavy-bottomed pot, melt the butter over medium-high heat. Add the garlic and cook until soft and aromatic, stirring frequently. If using, add chipotle powder. Stir to combine. Add cayenne pepper sauce. Reduce heat to low. Stir frequently. 3. Transfer wings to a large bowl. Toss with prepared sauce. Serve immediately.

Photographs: Elizabeth Barbone

Pigs in a Blanket  Traditional wheat-based pigs in a blanket are often made with store-bought dough, usually crescent dough or puff pastry. Those of us on the gluten-free diet currently don’t have the option of using pre-made dough. While not as easy as popping open a can of dough, this gluten-free pastry isn’t tough to make. Dairy-free Replace the butter with solid shortening and the milk with a dairy-free and gluten-free milk replacement. 5 ounces (1 1/4 cups) white rice flour 3 ounces (3/4 cup) cornstarch 1 ounce (1/4 cup) sweet rice flour 2 teaspoons baking powder 1 teaspoon granulated sugar 1/4 teaspoon salt 1/4 cup (4 tablespoons) unsalted butter, chilled and diced 1/2 cup plus additional milk as needed 2 large eggs, divided 1 package (16 ounces) gluten-free cocktail wieners
  1. Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the white rice flour, cornstarch, sweet rice flour, baking powder, sugar, and salt.
  3. Add the butter, and using your fingers or a pastry cutter, work it into the flour mixture until no large pieces remain. The mixture should be coarse, with tiny pebbles of butter distributed thoroughly throughout.
  4. Using a wooden spoon, stir in 1/2 cup of the milk and 1 egg. Blend until a dough forms. The dough will be dry and won’t hold together, add a splash (about 2 tablespoon) more milk until dough is firm and forms a ball when rounded between your palms.
  5. Pinch off little balls of dough, about 1 generous teaspoon each. Press the dough evenly around a cocktail wiener to coat the wiener. Leave ends of the wiener exposed. Don’t worry about the dough jacket being perfect. You just want to encase the sausage in dough. Looks don’t matter. Place on the prepared pan. Repeat until all the dough and wieners are used.
  6. In a small bowl, whisk together the remaining egg and about 1 tablespoon milk with a fork. Using a pastry brush, brush the egg mixture onto each dough wrap.
  7. Bake 15 to 18 minutes, until the dough is light golden brown. Remove from pan and serve hot.

Pigs in a Blanket recipe from “How to Cook Gluten-Free” by Elizabeth Barbone (Lake Isle Press 2012. Recipe shared with permission.)


Photographs: Elizabeth Barbone

I love pizza! But I don’t always love making it with a houseful of guests. Here’s what I do:
  • The night before prepare your favorite recipe (or use a mix) for pizza crust. Don’t top the pizza. This is key. Bake until crust is lightly golden brown.
  • While the crust bakes, prep your toppings (grate your cheese, chop your veggies, etc.). Place prepared toppings in individual bowls and cover. Store toppings in the refrigerator.
  • Remove crust from the oven and place on a wire rack. Allow crust to cool completely in the pan.
  • Once the crust cools, cover with plastic wrap and allow to sit on the counter overnight.
  • When you’re ready to serve, preheat oven to 450 degrees. Top pizza with sauce and your favorite toppings.
  • Bake in preheated oven until cheese is golden brown and bubbling. (If using dairy-free cheese, heat until cheese softens.)

Brownies If you have a sweet tooth, like I do, here’s an easy recipe for rich brownies. Because no matter how your team is doing, chocolate is always a good idea!

Dry Ingredients 1 cup white rice flour 1/2 cup cornstarch 1/2 cup cocoa powder (either Dutch-process or natural) 1/2 teaspoon salt 1/4 teaspoon xanthan gum Wet Ingredients 2 cups granulated sugar 1 cup (2 sticks) butter, softened 4 large eggs 2 teaspoons vanilla extract Gluten-free cooking spray

Preheat oven to 325 degrees F. Lightly spray a 9 x 13-inch baking dish with gluten-free cooking spray.

  1. In a medium mixing bowl, whisk together dry ingredients. Set aside.
  2. In a large mixing bowl, cream together butter and sugar. (Use medium-high speed with a handheld mixer or medium speed with a stand mixer. Add eggs. Mix until combined.
  3. Reduce mixer speed to medium. Add dry ingredients and vanilla extract. Mix until a batter forms. Spread batter into prepared pan.
  4. Bake for 35 to 40 minutes.
  5. Remove pan from the oven and place on a wire rack to cool. When cool, cut into squares.

Photographs: Elizabeth Barbone

And don’t forget all the naturally gluten-free foods! Here are just a few:

  • Raw Vegetables (If you enjoy dip with your veggies, be sure the dip is gluten-free. Some aren’t.)
  • Salad (Be sure the salad does not contain any wheat-based croutons.)
  • Fruit

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