Category Archives: Gluten Free

Orly’s Gluten Free Apple Kugel

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This apple kugel recipe is really meant to be a side dish, but I like to make it for dessert!  With only 6 ingredients and an apple corer, you can whip this dish up in just a few minutes.  Quick, easy and always a winner! Make this recipe with regular wheat flour or with Blends by Orly Gluten Free Sydney Blend.

Yields: 1 Apple Kugel

Ingredients
8 Granny Smith apples
1 cup Blends by Orly Sydney Blend (you can use regular wheat flour if not making gluten free)
1 cup white granulated sugar
1 cup canola or vegetable oil
3 large eggs
2 tsp vanilla

Preheat the oven to 350 degrees F.  Spray a 9×13 inch square or oval baking pan with non stick cooking oil. 
 
Peel and core 8 Granny Smith.  Slice apples thinly and line the surface of the pan with the apples.  

In a large bowl, combine Sydney Blend, white sugar, oil, eggs and vanilla. Mix together until you have an even and smooth batter with no lumps. Pour the batter evenly over the layer of apples to cover.  Sprinkle a light layer of cinnamon sugar on top.  
Bake kugel on the center oven rack for about 50 minutes until the edges are lightly golden brown and a toothpick inserted into the center comes out clean.  For added richness when served as dessert, add a scoop of vanilla ice cream or dollop of whipped cream.

Recipe by Orly Gottesman, BlendsByOrly.com

orlyOrly Gottesman discovered her passion for baking while living in Paris. She apprenticed for a French pastry chef at a patisserie in the 5th Arrondissement. Orly received her formal training at Le Cordon Bleu in Sydney, Australia. She pioneered an independent study on gluten free product development and her research was published in the student curriculum. She was then hired to develop a line of gluten free favorite pastries and breads under the brand “Orly the Baker” for Chompies, an iconic restaurant chain in Phoenix, Arizona. Orly spent over three years developing and perfecting a range of gluten free flour blends and recipes. Her innovation is motivated by her culinary discoveries during her travels around the globe.

Orly’s mission is to allow people on a gluten free diet to make any recipe without sacrificing taste, texture and quality. Blends by Orly, her line of five uniquely formulated gluten-free flours has been received with enthusiasm as a long-sought solution for the gluten-free consumer. Her drive to make delicious gluten free products is inspired by her husband, a wold class foodie, who was diagnosed with celiac disease. Orly has a B.S from NYU and is a trained vocalist and pianist.

Two Creative and Delicious Ideas for Quinoa

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This week is all about quinoa! Quinoa is one of my favorite foods. Its high protein content, sweet and nutty flavor, and fluffy texture make quinoa an incredible gluten free substitute for pasta, cous-cous, and barley. As a complete protein source also high in iron, magnesium, and fiber, quinoa is not only one of the healthiest grains (actually, it’s technically a seed), but also one that’s incredibly easy and quick to cook.
Quinoa Mold
Black Bean Chickpea & Quinoa Veggie Burgers

Recipe by Orly Gottesman, BlendsByOrly.com

orlyOrly Gottesman discovered her passion for baking while living in Paris. She apprenticed for a French pastry chef at a patisserie in the 5th Arrondissement. Orly received her formal training at Le Cordon Bleu in Sydney, Australia. She pioneered an independent study on gluten free product development and her research was published in the student curriculum. She was then hired to develop a line of gluten free favorite pastries and breads under the brand “Orly the Baker” for Chompies, an iconic restaurant chain in Phoenix, Arizona. Orly spent over three years developing and perfecting a range of gluten free flour blends and recipes. Her innovation is motivated by her culinary discoveries during her travels around the globe.

Orly’s mission is to allow people on a gluten free diet to make any recipe without sacrificing taste, texture and quality. Blends by Orly, her line of five uniquely formulated gluten-free flours has been received with enthusiasm as a long-sought solution for the gluten-free consumer. Her drive to make delicious gluten free products is inspired by her husband, a wold class foodie, who was diagnosed with celiac disease. Orly has a B.S from NYU and is a trained vocalist and pianist.

Quinoa Mold

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Recipe by Orly Gottesman, BlendsByOrly.com

This recipe makes a beautiful and impressive side dish for a Shabbat meal. Although it’s incredibly easy to make, your guests will think you are an artistic genius!

Ingredients
½ cup uncooked white quinoa
½ cup uncooked red quinoa
2 Tbsp olive oil
2 cups water or chicken or vegetable broth
1/2 teaspoon salt
1 small brown onion, finely chopped
1 small red pepper, finely chopped
2 garlic cloves, minced

Measure 1 cup of quinoa and place into a fine-mesh strainer. Rinse thoroughly with cool water for about 2 minutes. Rub and swish the quinoa with your hand while rinsing. Drain.

Heat olive oil in the saucepan over medium-high heat. Sautee onion, garlic and red pepper for 5 minutes, until onion is translucent. Add the drained quinoa. Cook, stirring, for about 1 minute to toast the quinoa and combine it with the flavors of the onion and peppers. Stir in 2 cups of water or broth and the salt. Bring to a rolling boil. Turn heat down to the lowest setting. Cover and cook for 15 minutes. Remove the pot from heat and let stand for 5 more minutes, covered. If any liquid remains in the bottom of the pan or if the quinoa is still a bit crunchy, return the pot to low heat and cook, covered, for another 5 minutes, until all the water has been absorbed.

Spray the sides and bottom a small spring form bunt pan with oil and press the quinoa hard into the mold. When ready to serve, turn the pan upside down onto a serving platter and remove the sides of the pan.

Recipe by Orly Gottesman, BlendsByOrly.com

orlyOrly Gottesman discovered her passion for baking while living in Paris. She apprenticed for a French pastry chef at a patisserie in the 5th Arrondissement. Orly received her formal training at Le Cordon Bleu in Sydney, Australia. She pioneered an independent study on gluten free product development and her research was published in the student curriculum. She was then hired to develop a line of gluten free favorite pastries and breads under the brand “Orly the Baker” for Chompies, an iconic restaurant chain in Phoenix, Arizona. Orly spent over three years developing and perfecting a range of gluten free flour blends and recipes. Her innovation is motivated by her culinary discoveries during her travels around the globe.

Orly’s mission is to allow people on a gluten free diet to make any recipe without sacrificing taste, texture and quality. Blends by Orly, her line of five uniquely formulated gluten-free flours has been received with enthusiasm as a long-sought solution for the gluten-free consumer. Her drive to make delicious gluten free products is inspired by her husband, a wold class foodie, who was diagnosed with celiac disease. Orly has a B.S from NYU and is a trained vocalist and pianist.

Black Bean Chickpea & Quinoa Veggie Burgers

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Recipe by Orly Gottesman, BlendsByOrly.com

Most veggie burgers in supermarkets either contain gluten, are solely made of vegetables and don’t have enough protein, or are soy based. As I like to minimize the soy in my diet, I wanted to create a high protein veggie burger that is also gluten free, hardy and delicious! This recipe is packed with multiple sources of protein, fiber, fresh vegetables, spices and herbs. So delicious that you can enjoy without a bun!

Recipe yields 15 patties
Ingredients:
1 cup quinoa
2 cups water or vegetable stock
1 medium brown onion, finely chopped
12 oil-packed sun-dried tomatoes, finely chopped
1 ½ cups cooked black beans, or 1 15-oz. can black beans, rinsed
1 ½ cups chickpeas or 1 15-oz. can chickpeas, rinsed
4 cloves garlic, minced
1 handful cilantro, chopped
2 tsp. cumin
1 tsp salt

Instructions:
Stir together 1 cup of quinoa and 2 cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed.

Mix together the black beans and chickpeas in a bowl and set aside. Meanwhile, place onion, garlic and sun-dried tomatoes in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion.) Cook 5 minutes, or until onion has softened. Stir in 1.5 cups black beans/chickpea mixture, 1 ¼ cup cooked quinoa, cilantro, cumin and salt. Stir all ingredients together for 2 minutes. Add 1 ½ cups water and simmer for 12-15 minutes, or until most of liquid has evaporated.

Transfer mixture to food processor and process until smooth. Transfer to bowl, and stir in remaining ¾ cup quinoa and remaining 1.5 cups black bean/chickpea mixture. Season with salt and pepper, if desired, and set in the fridge to cool.

Preheat oven to 350°F, and coat baking sheet with cooking spray. Using an ice cream scoop with lever, shape bean mixture into 15 patties and place on prepared baking sheet. Bake 35 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp and brown. Serve on gluten free bun or between two pieces of romaine lettuce.

Recipe by Orly Gottesman, BlendsByOrly.com

orlyOrly Gottesman discovered her passion for baking while living in Paris. She apprenticed for a French pastry chef at a patisserie in the 5th Arrondissement. Orly received her formal training at Le Cordon Bleu in Sydney, Australia. She pioneered an independent study on gluten free product development and her research was published in the student curriculum. She was then hired to develop a line of gluten free favorite pastries and breads under the brand “Orly the Baker” for Chompies, an iconic restaurant chain in Phoenix, Arizona. Orly spent over three years developing and perfecting a range of gluten free flour blends and recipes. Her innovation is motivated by her culinary discoveries during her travels around the globe.

Orly’s mission is to allow people on a gluten free diet to make any recipe without sacrificing taste, texture and quality. Blends by Orly, her line of five uniquely formulated gluten-free flours has been received with enthusiasm as a long-sought solution for the gluten-free consumer. Her drive to make delicious gluten free products is inspired by her husband, a wold class foodie, who was diagnosed with celiac disease. Orly has a B.S from NYU and is a trained vocalist and pianist.

Fried Arancini Balls

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Recipe by Orly Gottesman, BlendsByOrly.com

The first time I tried fried Arancini Balls was in Sydney Australia at a modern Italian restaurant. This is a beautiful coming together of fried mozzarella and risotto into a delicious bite sized finger-food that is perfect for any New Year’s Eve dinner party. The base ingredients are rice, and cheese, both naturally gluten free ingredients. But Arancini balls are usually not gluten free because they are dipped and fried in flour and breadcrumbs. For gluten free aranicini, you can use store bought breadcrumbs or make your own gluten free breadcrumbs out of old gluten free bread that you have at home.

Ingredients
1/4 cup extra-virgin olive oil
1 onion, finely minced
3 cloves garlic, finely minced
1 ½ cups arborio rice
1 cup white wine
salt and pepper to taste
4 cups vegetable broth, heated
2 cups chopped spinach
2 tablespoons butter
1 ½ cups grated parmesan cheese
1 cup fresh mozzarella cut into small cubes
2 cups gluten free flour (I would recommend Blends by Orly Sydney Blend)
2 eggs, lightly beaten
2 cups seasoned gluten free bread crumbs (I like Chef Nathan’s Gluten Free Seasons Panko Crumbs)
Vegetable oil, for frying

In large, deep saucepan over medium-high heat, sauté the onions in olive oil for about 2 minutes. Add the garlic and stir. After 5 minutes, add the rice and white wine, salt and stir. Allow to reduce for about 5 to 10 minutes. Add 2 cups of broth. Allow broth to absorb into rice for about 10 minutes, stirring, then add another 2 cups of broth and allow that to absorb for about 10 minutes. Season with freshly ground black pepper. Add spinach to broth and rice and stir in with butter. Add 1 cup of the parmesan cheese. When all ingredients are hot and mixed, pour and spread onto a parchment lined cookie sheet to cool. Once cool, cover with a layer of plastic wrap and refrigerate until completely cooled and firm. When completely cooled, cover rice and spinach with remaining ½ cup parmesan. With lightly oiled hands or gloves, roll into 1 ½-inch balls. Insert 1 small cube of mozzarella in the center of the ball, and cover with more rice. Place gluten free flour, beaten eggs, and seasoned gluten free breadcrumbs in separate bowls. Coat each ball with flour, then with whisked egg, then with breadcrumbs. Repeat with all balls and lay the coated balls on a sheet pan and refrigerate until ready to fry. In a heavy large pan, heat vegetable oil to 350 degrees F. Fry the balls, in batches, until golden brown. Remove each ball with a slotted spoon and place on parchment paper or paper towel lined cookie sheet to dry. Serve hot.

Recipe by Orly Gottesman, BlendsByOrly.com

orlyOrly Gottesman discovered her passion for baking while living in Paris. She apprenticed for a French pastry chef at a patisserie in the 5th Arrondissement. Orly received her formal training at Le Cordon Bleu in Sydney, Australia. She pioneered an independent study on gluten free product development and her research was published in the student curriculum. She was then hired to develop a line of gluten free favorite pastries and breads under the brand “Orly the Baker” for Chompies, an iconic restaurant chain in Phoenix, Arizona. Orly spent over three years developing and perfecting a range of gluten free flour blends and recipes. Her innovation is motivated by her culinary discoveries during her travels around the globe.

Orly’s mission is to allow people on a gluten free diet to make any recipe without sacrificing taste, texture and quality. Blends by Orly, her line of five uniquely formulated gluten-free flours has been received with enthusiasm as a long-sought solution for the gluten-free consumer. Her drive to make delicious gluten free products is inspired by her husband, a wold class foodie, who was diagnosed with celiac disease. Orly has a B.S from NYU and is a trained vocalist and pianist.

Spiked Chocolate Truffles

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Recipe by Orly Gottesman, BlendsByOrly.com

I learned how to make chocolate truffles during my studies at Le Cordon Bleu and made some modifications to make it a more user-friendly recipe. Deliciously dark chocolate truffles with a hint of liqueur make this a fun no-bake New Year’s dessert. The chocolate truffles are naturally gluten free and can be made either dairy or parve. Once the chocolate truffles are ready, have fun garnishing them with desiccated coconut, chopped nuts or cocoa powder.
 
Recipe yields 4 dozen truffles
Ingredients
1/3 heaping cup (100ml) Grand Marnier or Kahlua
1 2/3 cups (300g) good quality dark chocolate, roughly chopped (I like schmerling)
1 ¼ cups (300ml) heavy cream or non-dairy whipping cream like Rich’s Whip
4 ¼ Tbsp (60g) unsalted butter or margarine
Garnish
1/3 cup (40g) desiccated coconut or coconut flour
1/3 cup (40g) nuts, finely chopped or nut meal
4 Tbsp (30g) cocoa powder

Place the chopped chocolate in a large heatproof mixing bowl. Add 100ml liquor of choice. Place the cream and butter in a saucepan and bring to a simmer over a medium heat. Once the butter has fully melted and the mixture is simmering, remove from the flame and pour over the chocolate. Whisk until you have a smooth mixture. Cover the bowl and chill for 4 hours in the fridge.
Make the Truffles: Line a sheet pan with baking paper. Cover 1/3 of the pan with desiccated coconut, 1/3 chopped nuts and 1/3 coco powder. The flat surface will make it easier to roll the balls into than using 3 separate bowls. Use a melon baller to take out evenly sized scoops of the truffle mixture. Using lightly oiled hands or gloves, roll into truffle balls, then roll the truffles in the desiccated coconut, chopped nuts or coco powder. Leave to set in the fridge on a baking tray lined with nonstick baking paper. Leave truffles in the fridge until ready to serve.

Recipe by Orly Gottesman, BlendsByOrly.com

orlyOrly Gottesman discovered her passion for baking while living in Paris. She apprenticed for a French pastry chef at a patisserie in the 5th Arrondissement. Orly received her formal training at Le Cordon Bleu in Sydney, Australia. She pioneered an independent study on gluten free product development and her research was published in the student curriculum. She was then hired to develop a line of gluten free favorite pastries and breads under the brand “Orly the Baker” for Chompies, an iconic restaurant chain in Phoenix, Arizona. Orly spent over three years developing and perfecting a range of gluten free flour blends and recipes. Her innovation is motivated by her culinary discoveries during her travels around the globe.

Orly’s mission is to allow people on a gluten free diet to make any recipe without sacrificing taste, texture and quality. Blends by Orly, her line of five uniquely formulated gluten-free flours has been received with enthusiasm as a long-sought solution for the gluten-free consumer. Her drive to make delicious gluten free products is inspired by her husband, a wold class foodie, who was diagnosed with celiac disease. Orly has a B.S from NYU and is a trained vocalist and pianist.