It’s gonna be a great Gluten Free Super Bowl XLVIII! Even though the host city is in my backyard, I don’t have the $2000 to shell out for a ticket so I’ll be watching at home. And by “watching” I mean serving the food. I know where I’m most useful! Whether you’re a football fan or not, there’s no reason not to show off your mad gluten free cooking skillz to your friends and neighbors. Some think it’s all about the commercials, but we know it’s really all about the food. May the best team win!
[If you’ve been reading this blog for a while, you know the drill with the clickable collage, but just in case—hover over each photo for the recipe title, then click the picture to open a new window with that post and the entire recipe]
Here’s the 10¢ tour of these gluten free snack and appetizer recipes for the Super Bowl and what I love about each of them:
Gluten Free Puff Pastry Cheese Straws: If you have never made gluten free puff pastry, will you at least consider it this weekend? It doesn’t require any real special ingredients, and it’s practically designed to be made ahead and refrigerated or frozen until you’re ready to knock your family and friends’ gluten free socks off. I’m with you, step by step, and once you realize it’s alllll about temperature (cold!) and architecture (layers!), you’re home free. In fact, once you get the hang of it, I submit that it is easier than making gluten free pie crust. Yes! I said easier. Believe it!
Gluten Free Soft Olive Garden-Style Garlic Butter Breadsticks: If you have all the ingredients ready for the recipes from Gluten Free on a Shoestring Bakes Bread (we talked about them here), you basically have no excuse not to make these breadsticks this weekend. No excuse! There is only one rise, so you don’t have to plan ahead much (although you can make the dough 12 to 24 hours before and stash it in the refrigerator, if you’ve gotten used to the convenience of that, like I have), and the dough is just lovely. MAKE THEM!
Gluten Free Quinoa Burgers (on Gluten Free Hawaiian Buns): For the Super Bowl, I’m planning to make these in miniature size, similar to the Cauliflower Fritters, and maybe even make mini Gluten Free Hawaiian Buns for little vegetarian sliders. How lovely would that be?
Gluten Free “Wheat” Thin-Style Crackers: This recipe is so good that these crackers made their way into the Bread Book. Make them any time, and store them in a sealed glass container at room temperature and they’ll stay crispy for about 4 days. And they really do taste like Wheat Thins! There’s something bittersweet about giving a copycat cracker to a gluten free kid who either has never tried the “real” thing or just doesn’t remember it.
Gluten Free Crispy Fried Onions: We made these before Thanksgiving in service of the essential Gluten Free GBC, but have you tried making them for snacking? Do.
Gluten Free Pretzel Rolls: Gluten free pretzel dough wrapped around hot dogs, boiled and baked just right. I made these long before the Gluten Free Bread Revolution, so if you have the new book, turn to page 153 and make that dough. It’s way easier to handle. But as you can see from the photo, the old recipe still works!
Gluten Free Cauliflower Fritters: The most recent addition to our gluten free finger food library, these crispy on the outside, creamy on the inside cauliflower fritters have plenty of make-ahead options. And a fabulous Better Than Thousand Island dipping sauce to go with it all (great for the Crispy Fried Onions, too!).
Gluten Free Potato Pierogi: This was a recipe that so many of you asked for way back when that I could no longer ignore them! The dough is really lovely, and even though I filled them with potatoes, you can use your favorite filling here—whatever it is.
Here’s last year’s Super Bowl XLVII Menu, too, for easy reference:
P.S. Don’t forget your copy of Gluten Free on a Shoestring Bakes Bread! Your support means the world to me!