You know that moment when you spot a cut of meat you don’t see very often… and suddenly dinner feels a little more exciting?

That’s picanha. And if you know, you know.

It’s tender, deeply flavorful, with that signature fat cap that slowly melts as it cooks, basting every bite.

No complicated prep. No overthinking. Just a really good steak that comes through every single time.

Once you get the hang of this, you’ll start to see how simple cooking great steak can be. I use a similar pan-searing approach here that I rely on for my perfect flat iron steak.

The pan-searing method also works for cuts like strip steak or ribeye.

This is the kind of dinner that feels a little special without asking more from you.

Because dinner doesn’t need to turn into a whole project. It can be simple, satisfying, and something you look forward to at the end of the day.

If you love low-effort dinners that feel like a treat, you might also like my easy tomahawk steak dinner and quick pan-seared pork chops for busy nights.

Share this with someone who would absolutely grab this cut without thinking twice.

Here’s everything you’ll need to bring this to the table tonight.

Ingredients

A simple seasoning of salt on your picanha steak is all you need plus a little avocado oil for searing. (Extra-virgin olive oil will also work.) The cut has so much natural flavor that keeping it simple usually works best.

Instructions

*Free printable recipe card is available at the end of the post. 

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

1. Bring the steak to room temperature

Take the picanha out of the fridge about 30 minutes before cooking. This helps it cook more evenly and gives you a better sear.

2. Season simply

You don’t need much here. A generous amount of salt is usually enough. Picanha has a naturally rich flavor, and keeping it simple lets the cut shine.

3. Choose your cooking method

You can cook picanha on a grill or in a cast iron skillet if you don’t have one. I use a little avocado oil for searing because it can handle high heat, which helps you get that beautifully browned crust without worrying about burning or sticking.

Grill method:
If grilling, brush a little avocado oil on the steak. Then place the steak on the grill. Don’t flip the steak for about 2-3 minutes depending on the thickness of your steak. Now, flip for about 2 more minutes until it reaches your desired doneness.

Cast iron method:
Heat a little oil in your cast iron pan over medium-high heat until it’s hot. Place the steak in the skillet. Don’t flip the steak for about 4 minutes. Now, flip and sear the other side about 3-4 more minutes until you get a deep golden crust.

The steak in the next picture was perfectly done with 4 minutes on each side. I’ve used this Lodge cast iron skillet for years. It heats evenly, holds onto that heat, and gives the steak a reliable, flavorful sear every time.

4. Cook to the right doneness

Picanha is best at medium-rare to medium.

* Medium-rare: 130–135°F
* Medium: 140–145°F

If you don’t use a thermometer, look for a warm center with a slight spring when pressed. You want it tender, not firm.

5. Let it rest

Once cooked, let the steak rest for 5–10 minutes before slicing. This keeps the juices inside the meat instead of running out on the cutting board.

6. Slice and serve

Slice against the grain for the most tender bite. You’ll notice right away how juicy and flavorful it is, especially with that rendered fat cap.

Serving suggestions

This pairs really well with a simple side dish like my crispy roasted potatoes, air fryer mushrooms or a quick fresh tomato salad. 

Pro tips and recipe notes

What is picanha steak?

Picanha is a flavorful cut from the top of the sirloin, known for its tenderness and signature fat cap. That fat is what gives it so much of its rich, beefy flavor as it cooks. It became popular first, in Brazil, traditionally grilled on skewers. It is also known as the rump cap, top sirloin cap, rump cover or coulotte steak.

Is steak a good way to get enough protein?

Steak can be a really satisfying way to get high-quality protein, especially when you’re trying to keep meals simple but still filling. It’s also a rich source of the essential amino acids your body needs to build muscle.

This is something we walk you through more in our Losing Strength As You Age. You Must Deal With It Now! guide.

Sufficient protein is a key ingredient for staying strong as you age, and meals like this are doing more for you than just tasting good.

How do I store leftover picanha steak?

Let it cool slightly, then store it in an airtight container in the fridge for up to 3 to 4 days. When you’re ready to eat, reheat it gently in a skillet over low heat just until warmed through. You’re not trying to cook it again, just bring it back to life.

This is one of those dinners that reminds you how good simple can be. A great cut of meat, a straightforward method, and a result that feels a little special without asking much of you. And that’s really my goal here, food that feels comforting, satisfying, and easy to come back to anytime.

P.S. If you want more no-stress dinner approaches like this, I show you my simple method for easy dinners here.

More like this

 Slow cooker steak tips recipe: Cooking sirloin steak tips in your slow cooker transforms this lean, budget-friendly cut into tender, pull-apart bites. And they’re coated in a rich, savory teriyaki-style sauce. Yum.

Beef liver with bacon and caramelized onions: This is one of those dinners that surprises you in the best way. It’s deeply savory, and it comes together fast, so you can put a truly nourishing meal on the table that feels rich and satisfying.

Châteaubriand beef tenderloin roast: You’re going to love this decadently juicy châteaubriand recipe. It’s a one of a kind beef tenderloin roast. Each bite melts in your mouth. 

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Picanha Steak Recipe

Picanha steak made simple. Juicy, tender, and easy to cook at home with a foolproof method that delivers every time. This method works just as well for cuts like strip steak or ribeye.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Servings 2

Calories 220kcal

Author Barbara Bianchi

Ingredients

• 2 picanha steaks (8 ounces each, one inch thick)
• salt to taste
• 1 tablespoon of avocado oil for searing

Instructions

• Take the picanha out of the fridge about 30 minutes before cooking to bring it to room temperature. This helps it cook more evenly and gives you a better sear.
  2 picanha steaks (8 ounces each, one inch thick)
• Season your steak with salt.
• Choose your cooking method:

  Grill method: 
If grilling, brush a little avocado oil on the steak. Then place the steak on the grill. Don’t flip the steak for about 2-3 minutes depending on the thickness of your steak. Now flip for about 2 more minutes until it reaches your desired doneness.

  Cast iron method: 
Heat a tablespoon of avocado oil in your cast iron pan over medium-high heat until it’s hot. Place the steak in the skillet. Don’t flip the steak for about 4 minutes. Now, flip and sear the other side about 4 more minutes until you get a deep golden crust.

  Medium-rare: 130–135°F
* Medium: 140–145°F If you don’t use a thermometer, look for a warm center with a slight spring when pressed. You want it tender, not firm.
• Once cooked, let the steak rest for 5–10 minutes before slicing. This keeps the juices inside the meat instead of running out on the cutting board.
• Slice your steak against the grain and enjoy.

Video

Notes

What is picanha steak?

Picanha is a flavorful cut from the top of the sirloin, known for its tenderness and signature fat cap. That fat is what gives it so much of its rich, beefy flavor as it cooks. It became popular first, in Brazil, traditionally grilled on skewers. It is also known as the rump cap, top sirloin cap, rump cover or coulotte steak.

Is steak a good way to get enough protein?

Steak can be a really satisfying way to get high-quality protein, especially when you’re trying to keep meals simple but still filling.

If you’ve ever wondered whether you’re actually getting enough to support your energy and muscle health, we walk you through it in how to know if you’re getting enough dietary protein.

Getting enough protein is essential for healthy aging, and meals like this do more than just taste good—they support your body, too.

How do I store leftover picanha steak?

Let it cool slightly, then store it in an airtight container in the fridge for up to 3 to 4 days. When you’re ready to eat, reheat it gently in a skillet over low heat just until warmed through. You’re not trying to cook it again, just bring it back to life.

Note: Nutrition information is from Kansas City Steak Company for a 4 ounce portion of Picanha. There are zero carbs in this steak.

Nutrition

Serving: 4ounces | Calories: 220kcal | Protein: 22g

The post Picanha Steak Recipe appeared first on Gluten Free Homestead.

Naturally gluten free and low carb, it’s an easy, hands-off dinner that’s comforting and satisfying without feeling restrictive.

I almost didn’t buy these sirloin tip steaks again.

The first time I made sirloin steak tips, I marinated them. And then I cooked them on the stove like I normally cook steak, but they came out tough and disappointing.

Not exactly what you want when you’re trying to get a satisfying dinner on the table.

But that price kept catching my eye, and I had a feeling there was a better way to cook sirloin steak tips without fighting with it.

So I gave it another shot, this time letting the slow cooker do what it does best.

Best Way to Cook Sirloin Tip Steak (So It’s Tender, Not Tough)

And this is where everything changed. After a few hours of cooking low and slow, those lean sirloin steak tips turned incredibly tender. It’s the kind of meat you can pull apart with a fork, coated in a rich, savory teriyaki-style sauce that’s slightly sweet, and deeply flavorful for soaking into every bite.

I used the same sugar-free teriyaki sauce from my Stir-Fry Chicken with Sugar-Free Teriyaki Sauce.

I like to sauté onions and carrots before adding them to the slow cooker to bring out that deeper, almost caramelized flavor, but if you’re short on time, you can skip that step and still end up with something really good.

This slow cooker sirloin tip steak recipe is naturally gluten free and low carb, and it’s one of those protein-packed meals that keeps you full without needing anything on the side.

This is exactly the kind of easy, satisfying meal that’s helped us feel stronger and more energized in our 60s, and we shared more about that in our 65 and getting stronger. Here’s how we’re doing it guide.

If you’ve been feeling stuck making the same meals on repeat, or just want something that feels comforting without a lot of effort, this is a good one to keep in your rotation.

And if simple slow cooker dinners make busy nights feel less stressful, my friend Jennifer’s Easy Crockpot BBQ Pulled Chicken is another dinner worth trying. You can also browse more of my gluten free slow cooker recipes here.

Any standard slow cooker works great for these recipes.

I’ve used a similar slow cooker to this one for years and it cooks everything evenly so you can just set it and move on with your day.

Now grab you apron and let’s make this easy steak tips recipe.

Ingredients

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

Today I have Angus Beef sirloin tip steak, USDA choice. This is a lean cut, often found in thin-sliced form in the meat department of the grocery store or butcher shop.

Next, onions soften into the sauce and carrots add a subtle natural sweetness. And garlic infuses the dish with a strong, aromatic flavor.

For our sauce, coconut aminos. This is a nutrient-rich sap that comes from coconut blossoms and is a wonderful source of amino acids, vitamins, and minerals, and has a nearly neutral PH.

Surprisingly, it doesn’t have a coconut taste and is actually often used as a substitute for soy sauce.

You can go with gluten free soy sauce or gluten free tamari sauce if that’s what you have on hand.

Traditionally, teriyaki sauce is made with sake and mirin rice wines, but rice wine can be fermented with wheat-based yeast so it may not be gluten free. Instead, a little sherry goes well in this dish.

Sherry adds a subtle depth of flavor and helps gently tenderize the beef as it cooks. It doesn’t make the dish taste like alcohol. Instead, it rounds out the sauce and gives it a more balanced, savory flavor.

Instructions

*Free printable recipe card is available at the end of the post. 

1. Sauté onion and carrots in oil until they are softened, fragrant, and the onions are slightly translucent. Then add garlic and cook for one more minute, stirring to prevent burning.

2. Transfer cooked veggies to the bottom of the slow cooker as a bed for the meat.

3. Then place the strips of steak tips on top of vegetables.

4. Finally, pour the teriyaki sauce mixture of coconut aminos, sherry, and water evenly over all that goodness.

5. Cover and set your slow cooker on low for seven-eight hours. Serve garnished with fresh parsley and enjoy!

Serving suggestions

This is an easy dinner to make work for everyone without cooking separate meals.

If you’re a low carber like me, serve this over Seasoned Cauliflower Rice with Bacon or alongside Creamy Cauliflower Mash. Both soak up that savory sauce and make your meal feel complete.

In my house, my kids (who aren’t low carb) go for theirs over rice, gluten free pasta, or mashed potatoes with a Grilled Homemade Gluten Free Corn Muffin on the side. That way, everyone leaves the table full and satisfied.

If you want to add something simple on the side, roasted or sautéed vegetables work great here too.

Pro tips and recipe notes

Can I make this ahead of time? Yes, and it reheats really well. The flavors deepen as it sits, so leftovers are just as good the next day. Store it in the fridge for up to 3 days. Or place in a freezer bag and it will keep for up to 3 months. To defrost remove to the refrigerator overnight. Reheat gently so the meat stays tender.

This is the kind of recipe I come back to when I want dinner to feel easy but still really good. It’s simple, dependable, and turns an affordable cut of beef into something tender and full of flavor. If you try it, tell me in the comments. I’d love to hear how you serve it.

P.S. I love quick easy sauces. On nights when you’re staring at plain chicken or fish for dinner, my Sauce System is where I walk you through exactly how to turn everyday proteins into something scrumptious. No overthinking substitutions, just quick, flavorful meals you can look forward to.

More recipes like this

How to make a perfect pan-seared flat iron steak: If cooking this lean steak has ever felt intimidating, this is the method that makes it click. I walk you through a simple pan-searing approach that gives you a tender, juicy steak with a beautiful crust every time. It works just as well for flank steak.

Picanha steak recipe: Picanha steak cooks up tender and full of flavor, with a rich fat cap that melts right into the meat. My easy method takes the guesswork out, and makes it simple to get it right every time. This method also works for cuts like strip steak and ribeye.

British-style meat pie: This is all about turning simple beef cubes into something rich, tender, and deeply satisfying. I show you the best way to cook them so they stay juicy and full of flavor, then tuck them into a cozy, comforting pie that feels like a true dinner win.

How to cook Tomahawk ribeye steak: This is your guide to the best method for cooking a tomahawk ribeye. Roasting it in the oven gives you even cooking and a tender, flavorful result, so you can enjoy this impressive cut for dinner tonight.

Chateaubriand: If you’ve ever wanted to cook a beef tenderloin roast but weren’t sure where to start, this method keeps it simple. I walk you through an easy approach that delivers a tender, perfectly cooked centerpiece that feels special but is totally doable.

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Slow Cooker Steak Tips Recipe

Cooking sirloin steak tips in your slow cooker transforms this lean, budget-friendly cut into tender, pull-apart bites coated in a rich, savory teriyaki-style sauce.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 7 hours hours

Servings 4

Calories 180kcal

Author Barbara Bianchi

Ingredients

• 2 pounds sirloin tip steak sliced against the grain, into strips

Vegetables

• 1-2 tablespoons of extra-virgin olive oil
• 3 carrots sliced
• 1 onion sliced
• 3 cloves garlic sliced

Sauce

• 1/2 cup coconut Aminos
• 1/2 cup sherry
• 1/2 cup water

Instructions

• Heat the oil on medium until it shimmers before adding the carrots and onions. Sauté for 5 minutes stirring occasionally.

  Add garlic and toss for one more minute, stirring to prevent burning.
  1-2 tablespoons of extra-virgin olive oil , 3 carrots, 1 onion, 3 cloves garlic
• Transfer sautéed vegetables to your slow cooker spreading them out evenly. Then place the strips of steak tips on top of the bed of vegetables.
  2 pounds sirloin tip steak
• In a separate bowl, combine coconut aminos, sherry, and water and stir. Then pour the mixture evenly over the steak and vegetables.
  1/2 cup coconut Aminos, 1/2 cup sherry, 1/2 cup water
• Cover and set slow cooker on low for 7-8 hours. Serve garnished with fresh parsley and enjoy!

Notes

What can I use instead of coconut aminos? Coconut aminos is often used as a substitute for soy sauce. You can go with gluten free soy sauce or gluten free tamari sauce if that’s what you have on hand.

What does the sherry do in this recipe? Traditionally, teriyaki sauce is made with sake and mirin rice wines, but rice wine can be fermented with wheat-based yeast so it’s not gluten free. Instead, a little sherry goes well in this dish.

Sherry adds a subtle depth of flavor and helps gently tenderize the beef as it cooks.

Can I skip sautéing the onions and carrots first? You can. Sautéing adds a deeper, slightly caramelized flavor to the dish, but if you’re short on time, you can add everything straight to the slow cooker and still get a really good result.

Can I make this ahead of time? Yes, and it reheats really well. The flavors deepen as it sits, so leftovers are just as good the next day. Store it in the fridge for up to 3 days. Or place in a freezer bag and it will keep for up to 3 months. To defrost remove to the refrigerator overnight. Reheat gently so the meat stays tender.

Nutrition

Calories: 180kcal | Carbohydrates: 8.4g | Protein: 30g

The post Slow Cooker Steak Tips Recipe appeared first on Gluten Free Homestead.

Quick Ways to Use Extra Zucchini

Zucchini Recipes

Crispy Zucchini Appetizers

When you want something warm and savory, zucchini works beautifully in crispy appetizers.

Gluten Free Baked Zucchini Chips Recipe

Delicious baked zucchini chips with just the right amount of crunch and cheesy parmesan.

Gluten Free Baked Zucchini Chips Recipe

Mouthwatering Stuffed Zucchini Boats: A Must Try Recipe

Beautiful green sticks of zucchini hollowed into boats and filled with sausage and Gruyere cheese are so incredibly tasty and fun to eat too!

Stuffed Zucchini Boats Recipe

Grilled zucchini roll ups

Rolling up grilled zucchini with bolognese sauce and fresh parmesan really takes grilled zucchini to the next level. Wow! These little grilled zucchini roll ups make an amazing appetizer.

Grilled Zucchini Roll Ups Recipe

Baked Zucchini Sticks Recipe (Crispy Parmesan Oven-Fried Zucchini)

Crispy parmesan-coated zucchini wedges baked until golden and served with your favorite dipping sauce.

Baked Zucchini Sticks Recipe

Easy Zucchini Side Dishes

Lemony Marinated Zucchini Salad: Easy, No-Cook Side Dish

Zucchini is delicious raw, especially when it is marinated before being added to a salad.

Lemony Marinated Zucchini Salad Recipe

Easy Minestrone Soup (Low Carb And Gluten Free)

Enjoy a big bowl of easy minestrone soup today. It's simpler than you think; made all in one pot and ready in a snap. 

Easy Minestrone Soup Recipe

Easy Manhattan Clam Chowder (Low Carb and Gluten Free)

This Manhattan clam chowder is warm, savory, and deeply comforting without feeling heavy or complicated. Made with simple ingredients and naturally gluten free and low carb, it’s a one-pot dish that delivers real flavor and an easy win when you want comfort food that still supports your feel-good goals.

Manhattan Clam Chowder Recipe

Zoodle Soup With Meatballs Recipe

Zoodles paired with mini meatballs and baby bok choy is a winning combination.

Zoodle Soup With Meatballs Recipe

Cheese Lover's Zucchini Casserole

Cheese lover's zucchini casserole tastes like pizza! It only takes minutes to assemble. Then it bakes while while you prepare the rest of your meal.

Cheese Lover's Zucchini Casserole Recipe

Zucchini And Corn Sauté With Bacon

This easy bacon, corn, and zucchini sauté is a delicious side where the veggies really sing. 

Zucchini And Corn Sauté Recipe

Zucchini Dinner Recipes

Zucchini Lasagna Casserole That Really Rocks

Sensational taste alert! You're sure to love this casserole; each mouthful keeps you salivating for the next bite.

Zucchini Lasagna Recipe

Zoodles (Zucchini Noodles) And Gluten Free Meatballs

Zoodles make the perfect pasta substitute, with gluten-free meatballs and covered in marinara sauce this dish is a very healthy twist to traditional spaghetti and meatballs.

Zoodles And Gluten Free Meatballs Recipe

Beef Stroganoff with Zucchini Noodles (Zoodles)

Substitute pasta with lovely zucchini noodles (zoodles!), and fall in love with this version of beef stroganoff.

Beef Stroganoff With Zoodles Recipe

Zucchini Noodles with Basil and Pistachio Pesto (Zoodles)

Tender and subtly crunchy zucchini noodles with easy homemade pesto is definitely a heavenly combination. 

Zoodles With Pesto Recipe

Zucchini Noodles with Bolognese Sauce (Zoodles)

These zucchini noodles with Bolognese sauce (zoodles) are super quick to make.

Zoodles With Bolognese Sauce Recipe

Zoodles (Zucchini Noodles) With Clam Sauce Recipe

A fantastic, nutritious twist on the Italian classic: zoodles alle vongole. Zoodles are complemented beautifully by a homemade clam sauce. Enjoy!

Zoodles With Clam Sauce Recipe

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These zoodles (zucchini noodles) are cooked until tender and subtly crunchy, and then tossed with chunky ground beef in the butteriest gravy.

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The post What to Do With Too Much Zucchini (17 Easy Recipes to Use It Up) appeared first on Gluten Free Homestead.

This new Manhattan clam chowder is one of those recipes that makes you slow down in the best way.

The broth is rich and tomatoey, the clams are tender, and the smoky bacon simmers right in the broth, pulling all that savory flavor into every spoonful.

It’s warm, satisfying, and exactly the kind of chowder you want when you wish eating gluten free didn’t feel so restrictive.

This reminds me of the same comfort I aim for in my easy minestrone soup: warm, familiar, and easy to come back to.

If you love the cozy, briny flavors in this red clam chowder, you’ll love my low carb zoodles with clam sauce (a fresh, easy pasta substitute) and my gluten free spaghetti with clam sauce. They’re both comforting dinners that feel light, satisfying, and not the least bit restrictive.

Clams are a wonderful source of Vitamin A, B12, selenium, magnesium, iron, and omega-3.

Yes! This Manhattan clam chowder has earned its place in my seafood recipe collection because it captures that fresh-from-the-coast flavor.

I’ve been cooking gluten free for over 20 years, and I know how easy it is to feel like traditional comfort foods are off-limits. That’s why I’m genuinely excited about this one because it delivers on flavor first.

No strange swaps. No complicated techniques. Just a comforting bowl of soup that feels familiar and generous. It’s the kind of dish that reminds you why this way of eating can still feel enjoyable.

This is comfort without compromise, and it’s one you’ll want on repeat.

And if you want that same calm confidence on the nights you’re staring at plain chicken or salmon, my Sauce System is where I walk you through exactly how to turn everyday proteins into something scrumptious. No overthinking substitutions, just quick, flavorful meals you’ll actually look forward to.

In case you’re wondering…

What is the origin of Manhattan clam chowder?

Manhattan clam chowder has roots in the coastal Northeast, where clams were plentiful, but unlike New England clam chowder (rich and creamy with milk or cream) cooks leaned on tomatoes instead. Italian and Portuguese immigrants brought tomato-based soups to New York in the late 1800s, shaping what became this lighter, brothier version of chowder.

It was practical, affordable, and deeply comforting, especially for families cooking with what they had. A reminder that good food does not need to be heavy to feel satisfying.

Ingredients

First, gather all your ingredients. Wash, peel, and chop so you’ll be ready to begin. It’s best to cut all the veggies into similar sizes so they cook evenly. I like fire-roasted organic Muir Glen tomatoes (diced or crushed depending upon how chunky you want it).

Today I’m using canned chopped or minced clams. They’re convenient, easy to keep on hand, and still give you that classic briny flavor you want in a good Manhattan clam chowder.

For the clam juice, I always reach for Bar Harbor. It’s naturally lower in sodium than most brands, which means your chowder tastes rich and savory without tipping into “too salty.” If you can’t find it, you’re still good. Just hold off on adding extra salt, give the chowder a taste at the end, and adjust from there.

Instructions

*Free printable recipe card is available at the end of the post. 

I like to cook the bacon right in the bottom of my heavy-bottomed pot. This way I can cook the veggies in the reserved bacon fat. 

Set the cooked bacon aside to drain on a plate lined with a paper towel.

Then add a little oil to the reserved bacon fat and sauté the veggies on a medium flame. About five minutes. Add your chopped cooked bacon back in and your garlic towards the end so it doesn’t burn, and simmer for one more minute.

Then add chicken broth, clam juice, and clams with their juice, diced tomatoes with the juice, and your seasonings (fresh or dried): rosemary, marjoram, thyme, oregano, a bay leaf, and salt. The fresh herbs I have on hand today are Italian parsley and sage.

Stir it all together and let it simmer partially covered for about 15 minutes while those flavors come together. Good food doesn’t need to be complicated. Remove the bay leaf and serve, or chill it overnight if you want an even richer chowder tomorrow.

Serving suggestions

You don’t need anything fancy here. A handful of gluten-free crackers, a cozy gluten free corn muffin, or a fresh salad is all it takes. Or serve alongside one of these gluten-free sandwiches or wrap like this Philly cheesesteak lettuce wrap for an easy lunch.

Pro tips and recipe notes

Can I make this chowder ahead of time? You can, and it’s even better the next day. The flavors settle in, making leftovers something to look forward to.

What are some variations I can try? 

• If potatoes work for you, they’re an easy addition. They make the chowder heartier and soak up the tomato broth beautifully. Dice them and add them early so they turn tender without falling apart.
• If you’re here for the clams, add a little more. John likes me to double the clams so I use 4 cans! It shifts the balance toward the seafood and makes the chowder feel more indulgent without changing the structure of the recipe.

Can I use fresh shucked clams? Absolutely. Fresh shucked clams work beautifully here. You can usually find them in small deli-style containers at the fish counter in many supermarkets. Add them toward the end of cooking and let them simmer just until tender, you’re aiming for soft and briny, not chewy.

Tell me in the comments if you’ve cooked with fresh shucked clams before.

How can I store leftover soup? Let the chowder cool to room temperature and keep in an airtight container in the refrigerator for 3-4 days or freeze it for up to 3 months for longer storage. Portion it out so future dinners feel handled before you even think about cooking.

This Manhattan clam chowder is the kind of recipe I come back to when I want dinner to feel calm and taken care of. It’s warm, familiar, and satisfying in a way that fits into real life, not a diet plan. If you make it, tell me in the comments how it went for you, and share this with someone who could use easy, mealtime comfort right now.

Tell me in the comments if soup counts as a full meal in your house.

More gluten free soup recipes

Gluten Free French Onion Soup With A Low Carb Option – This tastes like something you’d linger over in a little café, but it’s easy enough to make when you’re already worn out from the day. The flavors are big, the steps are doable, and it proves you don’t have to give up cozy, satisfying meals just because you’re eating gluten free or low carb.

Easy Creamy Broccoli Cheddar Soup – It’s loaded with sharp cheddar cheese and tender bite-size broccoli floating in a velvety cream broth. Yum. Best of all, it’s a snap to make. It will be ready to ladle into your bowl in just twenty minutes.

Ham Bone Soup – This Slow Cooker Ham Bone Soup is the easiest and most delicious way to turn your leftover ham bone it into a hearty soup with zero fuss.

Print

Easy Manhattan Clam Chowder (Low Carb and Gluten Free)

This Manhattan clam chowder is warm, savory, and deeply comforting without feeling heavy or complicated. Made with simple ingredients and naturally gluten free and low carb, it’s a one-pot dish that delivers real flavor and an easy win when you want comfort food that still supports your feel-good goals.

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 12

Calories 334kcal

Author Barbara Bianchi

Ingredients

• 2 tablespoons of extra-virgin olive oil
• 2 stalks of celery diced
• 2 carrots diced
• 1 small onion diced
• 3/4 cup of zucchini diced
• 3 ounces of cooked bacon diced
• 3 cloves of garlic minced
• 28 - ounce can gluten free diced tomatoes
• 4 cups gluten free chicken stock or broth
• 8 ounces clam juice
• 2 6.5-ounce cans minced clams with juice

Herbs and spices

• 1 teaspoon of salt
• 1/4 teaspoon of marjoram
• 1/4 teaspoon of thyme
• 1/4 teaspoon of oregano
• 1/4 teaspoon of rosemary
• 1/4 teaspoon of sage
• 1 large handful of Italian parsley chopped
• 1 bay leaf

Instructions

• Cook your bacon and drain on a plate lined with paper towels.
  3 ounces of cooked bacon diced
• Add oil to the reserved bacon fat in your dutch oven pot. Sauté celery, carrots, onions, zucchini over a medium heat. Toss them around with a wooden spoon so they cook evenly. The onions will be translucent. This takes about 5 minutes.
  2 tablespoons of extra-virgin olive oil, 2 stalks of celery diced, 2 carrots diced, 1 small onion diced, 3/4 cup of zucchini diced
• Then add your minced garlic and chopped bacon and stir for one more minute.
  3 cloves of garlic minced
• Add tomatoes with the juice, clams with their juice, clam juice, chicken broth, herbs, and spices.
  28 - ounce can gluten free diced tomatoes, 4 cups gluten free chicken stock or broth, 8 ounces clam juice, 2 6.5-ounce cans minced clams with juice, 1 teaspoon of salt, 1/4 teaspoon of marjoram, 1/4 teaspoon of thyme, 1/4 teaspoon of oregano, 1/4 teaspoon of rosemary, 1/4 teaspoon of sage, 1 large handful of Italian parsley chopped, 1 bay leaf
• Give it all a good stir and simmer, partially covered for 15 minutes.
• Remove the bay leaf and serve.

Notes

Can I make this chowder ahead of time? You can, and it’s even better the next day. The flavors settle in, making leftovers something to look forward to.

What are some variations I can try? 

• If potatoes work for you, they’re an easy addition. They make the chowder heartier and soak up the tomato broth beautifully. Dice them and add them early so they turn tender without falling apart.
• If you’re here for the clams, add a little more. My husband likes me to double the clams so I use 4 cans! It shifts the balance toward the seafood and makes the chowder feel more indulgent without changing the structure of the recipe.

Can I use fresh shucked clams? Absolutely. Fresh shucked clams work beautifully here. You can usually find them in small deli-style containers at the fish counter in many supermarkets. Add them toward the end of cooking and let them simmer just until tender, you’re aiming for soft and briny, not chewy.

Tell me in the comments if you’ve cooked with fresh shucked clams before.

How can I store leftover soup? Let the chowder cool to room temperature and keep in an airtight container in the refrigerator for 3-4 days or freeze it for up to 3 months for longer storage. Portion it out so future dinners feel handled before you even think about cooking.

Nutrition

Calories: 334kcal | Carbohydrates: 12.9g | Protein: 13.2g

The post Easy Manhattan Clam Chowder Recipe That’s Naturally Gluten Free And Low Carb appeared first on Gluten Free Homestead.

After enjoying a big juicy Baked Bone-In Ham Recipe, don’t let your leftover ham bone go to waste. Turn it into something incredible: Ham Bone Soup.

It starts with a rich broth made from the meaty bone, slowly simmered with herbs and veggies to create a flavor-packed base. Finish with some chunks of leftover ham, and sautéed veggies and you’ve got a hearty, satisfying soup that’s just begging to be slurped down.

Each spoonful is full of comforting, savory goodness that’s both filling and nutritious. You can just feel how good it is for you.

This is one of my slow cooker recipes and super easy soups. The secret is the ham bone—slowly cooking it releases all that rich, smoky flavor into the broth, creating something that’s hard to match in any other soup. And as you taste it, you get that wonderful balance of meaty, earthy flavors from the ham, sweetness from the vegetables, and a little kick from garlic and herbs.

If you’re a fan of rich, homemade broths, you’ll definitely want to check out my post on How to Make Beef Bone Broth (And Why It’s Good for You)—it’s packed with tips for making your own nutritious, flavorful broth from scratch!

Also be sure to try my Roast Lamb Bone Soup, wholesome Chicken Soup made with a whole chicken, and the ultimate Hearty Gluten Free Chicken Noodle Soup—each one for cozying up with a bowl full of goodness.

And the best part? This soup is incredibly versatile. You can swap out the veggies for whatever you’ve got in your kitchen. It’s the kind of recipe that you can make your own every time you make it, which is part of why I love it so much. 

Ready to turn that leftover ham bone into something truly flavorful? Here are the simple steps to make this delicious Ham Bone Soup!

Instructions

*Free printable recipe card is available at the end of the post.

Alright, first thing’s first—grab that ham bone. Toss it into your slow cooker, along with an onion, some carrots, garlic, a couple of sprigs of fresh herbs, a bay leaf, a few peppercorns, and a splash of vinegar.

The vinegar helps draw out all those rich flavors from the bone, so don’t skip it!

Now, fill your slow cooker with filtered water, just enough to cover everything, and set it on low. You’re going to let it simmer for at least 12 hours. Yes, it’s a bit of a wait, but trust me, it’s worth it. The longer it simmers, the richer the broth will be, so go ahead and let it cook overnight or while you’re out running errands.

Once your broth is done, it’s time to strain it. Use a fine mesh strainer to remove the bone and veggies. You’re left with this beautifully rich, smoky ham bone broth that’s just begging to be turned into soup.

For the Finished Soup

Now, once you’ve got that liquid gold (aka the ham bone broth), you’re going to want to skim off any fat that’s floated to the top. It’s pretty easy to do with a spoon—just gently scoop off the layer of fat. Give the broth a taste and add salt to your liking. You’ll probably need a teaspoon, but I always say, taste as you go.

Next, heat a little oil in a large skillet over medium heat. Add your onions and carrots and sauté them for about 10 minutes until they’re nice and soft. You want them to get a little golden and tender. Once they’re softened, throw in your garlic and cook for another minute or so, just until that garlic smells amazing.

Then, here comes the best part: add those sautéed onions, carrots, and garlic right into your ham broth, along with diced leftover ham. Stir it all together and let it simmer for about 2 minutes, just long enough for everything to heat through and marry those flavors together.

Taste again, adjust any seasonings if needed, and you’re ready to serve! Ladle it into bowls and dig in! You’re going to love this hearty, comforting bowl of soup.

Storage Tip

If you happen to have leftovers (lucky you!), this soup stores beautifully in jars in the fridge for a few days. Just make sure to let it cool completely before storing, and when you’re ready to reheat, it’ll taste like you just made it fresh!

The fat will solidify on top of the soup as it chills, so just skim it off with a slotted spoon before reheating.

Serving suggestions

Honestly, this soup is delicious on its own. But if you want to make it extra special, serve it with some Quick Crusty Garlic Bread or a warm Grilled Gluten Free Corn Muffin on the side. If you’re low carb like I am, try these Keto Dinner Rolls.

You can even top it with a garnish of fresh herbs or a little shredded cheese. Or red pepper flakes if you like a bit of heat. It’s a great meal to enjoy on a cold day.

Pro tips and recipe notes

Can I add other vegetables to the soup? Definitely! This recipe is super flexible, and you can add whatever veggies you like. Potatoes, celery, or parsnips would all be great additions. Just sauté any extra veggies along with the carrots and onions to make sure they’re nice and soft before adding them to the broth. Some folks like to add beans.

Can I use a store-bought ham bone if I don’t have leftovers? Yes, absolutely! If you don’t have a leftover ham bone from a big meal, you can buy one from the store. Some butchers sell them, or you can find them in the meat section at most grocery stores. 

Can I freeze the soup? Yes, absolutely! This soup freezes really well. Just let it cool completely, and be careful to use freezer safe jars as jars can sometimes break due to the expansion that happens when food is frozen. It’ll stay fresh for up to 3 months. When you’re ready to eat, just thaw it in the fridge overnight and reheat it on the stove. 

There’s just something about a warm bowl of Ham Bone Soup! The slow-cooked broth, savory ham, and fresh vegetables come together in a way that makes every spoonful feel like a little celebration. And if you’re anything like me, you’ll find that it only gets better after a day or two in the fridge. So go ahead—make a big pot and savor the flavors for days to come. Enjoy!

More leftover ham recipes

Gluten Free Ham Tetrazzini Casserole– Transform your leftover ham into a gourmet meal. With hints of sherry, nutmeg, and savory mushrooms, it’s a dish that’s sure to be a winner.

Cheesy Cauliflower With Ham Casserole – This nutritious cheesy cauliflower with ham casserole comes together in a snap!

Frittata With Ham – Indulge in a flavorful frittata showcasing the richness of bite-sized ham, the sweetness of sautéed onions, and the subtle aroma of garlic, harmoniously blended with creamy eggs, and Parmesan cheese.

Print

Ham Bone Soup Recipe

This Slow Cooker Ham Bone Soup is the easiest and most delicious way to turn your leftover ham bone it into a hearty soup with zero fuss.

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Cook Time 12 hours hours

Servings 12

Calories 22kcal

Author Barbara Bianchi

Ingredients

For bone broth

• 1 leftover ham bone
• 1 onion
• 2 carrots
• 2 cloves garlic
• handful parsley
• 1 bay leaf
• 8 peppercorns
• 2 tablespoons apple cider vinegar

For finished soup

• 1 1/2 cups leftover ham diced
• 1 tablespoon extra-virgin olive oil
• 1 onion diced
• 2 carrots peeled and diced
• 3 cloves garlic minced
• 1 teaspoon salt

Instructions

For bone broth

• Add ham bone, onion, carrots, garlic, rosemary, bay leaf, peppercorns, and vinegar to your slow cooker. Cover with water and set on low for 12 hours.
  1 leftover ham bone, 1 onion, 2 carrots, 2 cloves garlic, handful parsley, 1 bay leaf, 8 peppercorns, 2 tablespoons apple cider vinegar
• After your broth is cooked, Strain out and discard the bone and vegetables.

For finished soup

• Skim fat off the top of your broth. Season with salt.
  1 teaspoon salt
• Add oil to a large skillet. Caramelize onions and carrots (about 10 minutes). Add garlic and cook for one more minute.
  1 tablespoon extra-virgin olive oil, 1 onion, 2 carrots, 3 cloves garlic
• Add diced leftover ham along with sautéed onions, carrots, and garlic to your ham broth. Adjust seasonings and simmer for 2 minutes until heated through. Serve and enjoy.
  1 1/2 cups leftover ham

Notes

Can I add other vegetables to the soup? Definitely! This recipe is super flexible, and you can add whatever veggies you like. Potatoes, celery, parsnips, or even a handful of kale or spinach at the end would all be great additions. Just sauté any extra veggies along with the carrots and onions to make sure they’re nice and soft before adding them to the broth. Some folks like to add beans.

Can I use a store-bought ham bone if I don’t have leftovers? Yes, absolutely! If you don’t have a leftover ham bone from a big meal, you can buy one from the store. Some butchers sell them, or you can find them in the meat section at most grocery stores. 

Can I freeze the soup? Yes, absolutely! This soup freezes really well. Just let it cool completely, and be careful to use freezer safe jars as jars can sometimes break due to the expansion that happens when food is frozen. It’ll stay fresh for up to 3 months. When you're ready to eat, just thaw it in the fridge overnight and reheat it on the stove. You might want to skim off any fat that solidifies during freezing, but it’s still going to be delicious.

Nutrition

Calories: 22kcal | Carbohydrates: 0.5g | Protein: 2.3g

The post Ham Bone Soup Recipe appeared first on Gluten Free Homestead.

Make your next celebration unforgettable with this mouthwatering baked ham recipe. I show you how to bake a bone-in ham with simple ingredients and big flavor, it’s the ultimate feast!

When it comes to holiday cooking, I’m always looking for something that will wow my guests but also make my life easier. Enter: a big, juicy baked ham. Whether it’s for Christmas, Easter or a big Sunday dinner, when I bake a ham, it’s always a crowd-pleaser.

It’s easy to prepare, takes just a few simple ingredients, and there’s something about that sweet, smoky flavor that makes it irresistible.

And hey, if you’re a fan of this recipe, I’ve got a whole bunch of delicious pork recipes lined up that you’ll absolutely love!

I realized I’ve never actually shared the recipe with you, so I thought now would be the perfect time to do that and share all the little tricks I’ve learned over the years to make it extra special.

What I love most about a baked ham is how it fits into any kind of celebration. You can serve it with classic vegetables and salads like Roasted Potatoes or something a little more festive, like Sheet Pan Rosemary Sweet Potatoes And Mushrooms and Pomegranate Spinach Salad or Spicy Gherkin Chutney.

Bone-in hams are usually way juicier than boneless ones. The bone helps keep the meat moist and tender, plus it adds better flavor. It also slows down the cooking a bit, which gives the fat more time to melt and really infuse the meat with that delicious taste.

What to make with leftover ham

The best part? It doesn’t require constant attention. Once it’s in the oven, you’re free to focus on other things like catching up with family or friends. Plus, I love how the leftovers make for a delicious Ham Tetrazzini Casserole or even a hearty low carb breakfast Frittata With Ham the next day.

So I have documented the whole process because I know you’ll love this ham as much as we do. Here’s everything you need to know to bake the tasty ham!

Instructions

*Free printable recipe card is available at the end of the post.

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

We’re starting with a fully cooked smoked bone-in ham, so all we need to do is warm it up in a 325℉ oven for about 14-15 minutes per pound. Easy enough, right? But before we pop it in the oven, let’s take a few extra steps to make sure it’s as juicy and flavorful as possible.

If your meat is frozen, you will need to thaw it in the refrigerator for 3 days in advance of when you plan to cook it. Leave it in the original packaging to avoid cross-contamination.

First, we’ll want to collect those irresistible drippings for a rich low carb Au Jus or, if you prefer, a Velvety Smooth Gluten-Free Gravy.

To do that, layer the bottom of your roasting/broiler pan with aromatic onion, garlic, and fresh herbs. This will infuse the meat with fantastic flavor as it cooks. Add about a cup of broth to the pan, which will create a steamy environment in the oven. This helps to keep the ham moist and tender, and preventing it from drying out.

Now, place your grill top or roasting rack on the pan. Then set the ham flat side down on top of it. This setup allows the heat to circulate evenly around the meat for even warming.

Next, tent it with parchment paper, this traps the moisture and keeps it nice and juicy. I prefer parchment over foil because it avoids any potential metallic taste that can sometimes come from foil reacting with the meat.

Plus, it’s a little more eco-friendly!

Since I’m working with a 9-pound ham, it’ll bake for around 2 1/4 hours. And let me tell you, the smell that fills the kitchen is absolutely mouthwatering!

Glaze optional

In my opinion, ham is already naturally sweet enough and low carb delicious. But if you want to take it up a notch, feel free to glaze it. Your ham may come with a packet of glaze. Do this during the last 15-20 minutes of baking for that sticky-sweet finish.

Today, I’m using a spiral-sliced ham, so no carving required. It’s ready to serve! 

Cut around the center bone to free up as many slices as desired. Then cut along the natural seams of the ham slices to remove sections of those slices you’ve already freed from the center bone.

But if you’re working with an un-cut whole bone-in ham like I did last Thanksgiving, you can check out the beautiful thin slices John carved in the next picture. Either way, it’s going to be a fantastic meal! 

Serve it with you favorite appetizers and side dishes.

Oh, and don’t throw the bone away! Check out my step-by-step guide to make a delicious Ham Bone Soup Recipe.

Pro tips and recipe notes

Can I cook the ham without a broiler pan and grill set? Yes, no worries if you don’t have a set like this. You can still cook the ham directly in the roasting pan. Just be sure to elevate the ham slightly by adding some onions and garlic underneath it to keep it from sitting directly in the juices. This helps it cook evenly.

How can I tell when the ham is done warming? Great question! Since the ham is already cooked, we’re just warming it through. To check, you can use a meat thermometer. It should read 140℉ when it’s properly heated. If you don’t have one, you can also cut into the ham to see if it’s heated all the way through.

How do I store leftover ham? You can store leftovers in an airtight container in the fridge for up to 4-5 days. Slice it up and cover it with a bit of the leftover gravy to keep it moist. You can also freeze leftover ham for up to 2-3 months.

Whether you’re hosting a big holiday meal or just looking for a comforting Sunday dinner, this recipe is a winner. Enjoy!

P.S. On busy nights, I rely on a simple method to turn everyday cuts of meat or seafood into warm, satisfying meals, and I’ve put all of those easy, flavor-boosting techniques into one place so you can make dinner taste better any night of the week.

Similar recipes 

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How To Cook Tomahawk Ribeye Steak– These steaks are all about the presentation and overall joy of serving a massive steak! 

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Print

How To Bake A Bone-In Ham

Discover the secrets to baking a bone-in ham! Tender and juicy, this easy low carb recipe is for holiday dinners or any special occasion.

Course Dinner

Cuisine American

Prep Time 10 minutes minutes

Cook Time 2 hours hours 15 minutes minutes

Servings 12

Calories 123kcal

Author Barbara Bianchi

Ingredients

• 1 onion cut in quarters
• 1 whole bulb of garlic sliced in half
• fresh herb optional parsley, rosemary, or thyme
• 1 cup broth
• 9 pound bone-in ham

Instructions

• Pre-heat your oven to 325℉
• To ensure drippings and prevent them from burning away place onion and garlic along with fresh herbs in the bottom of your roasting/broiler pan. When the ham is done you will be able to make gravy with the drippings!

  Add broth that will create steam which helps keep the ham moist throughout cooking, preventing it from drying out.
  1 onion cut in quarters, 1 whole bulb of garlic sliced in half, fresh herb, 1 cup broth
• Then cover with the grill top and place the ham flat side down on the grill top.
  9 pound bone-in ham
• Tent the ham, trapping the moisture, with parchment paper or foil.
• Bake on the center rack of your oven for 2 1/4 hours.

  In my opinion, ham is sweet as it is. But if you want to add glaze, do that during the last 15-20 minutes.
• Serve and enjoy.

Notes

Can I cook the ham without a broiler pan and grill set? Yes, no worries if you don’t have a set like this. You can still cook the ham directly in the roasting pan. Just be sure to elevate the ham slightly by adding some onions and garlic underneath it to keep it from sitting directly in the juices. This helps it cook evenly.

How can I tell when the ham is done warming? Great question! Since the ham is already cooked, we’re just warming it through. To check, you can use a meat thermometer—it should read 140℉ when it's properly heated. If you don’t have one, you can also cut into the ham to see if it’s heated all the way through.

How do I store leftover ham? You can store leftovers in an airtight container in the fridge for up to 4-5 days. Slice it up and cover it with a bit of the leftover gravy to keep it moist. You can also freeze leftover ham for up to 2-3 months.

Nutrition

Serving: 3ounce | Calories: 123kcal | Carbohydrates: 1g | Protein: 15g

The post How To Bake A Bone-In Ham Recipe appeared first on Gluten Free Homestead.

If you’re anything like me, you understand the importance of keeping things both delicious and low-carb, particularly when serving a hungry household. So, let’s dive into these keto recipes featuring everyone’s trusty sidekick: ground beef.

First things first—

Is ground beef keto?

Absolutely! It’s a protein-packed powerhouse that’s a staple in many keto kitchens.

With 42 grams of protein, 5 ounces of ground beef chuck surpasses the protein content found in more than 6 eggs! Read more: the importance of protein to retain muscle quality.

Now, let’s talk about the nitty-gritty—

What kind of ground beef is best for keto recipes?

Lean or fatty, it depends on your personal preferences and goals. The good news is, both work like a charm in these recipes. I prefer 80/20 ground beef because it tends to be juicier.

With my freezer perpetually stocked, I’ve found a game-changing secret for feeding my large family ground beef, several times a week. It’s versatile, cost-effective, and a lifesaver for those hectic evenings. And here’s the best part – our meals are never boring! 

Stay on track with your keto goals by having all the nutritional details at your fingertips. There’s complete nutrition information in each post following each recipe card. It’s like having a personal nutritionist guiding you through each delicious bite!

Cooking tips and techniques

Whether you’re a seasoned keto pro or just starting your low-carb journey, this roundup has you covered. Say goodbye to the mealtime monotony, with keto ground beef recipes from sizzling casseroles to comforting keto-friendly meatballs, these posts aim to keep your taste buds excited.

Learn the tips to perfect your ground beef dishes, from achieving that unique flavor preference to keeping the meat juicy and full of flavor.

Satisfy everyone at your table with delicious flavors while staying on the keto track—because who said eating nutritious had to be bland? Let’s make keto cooking a joyous, flavorful adventure!

Ground Beef Chili With Hot Dogs

Ever tried hot dog chunks instead of beans in your chili? Hot dog chunks resemble the texture of beans and make this low carb chili even more satisfying. Who's joining me for this bowlful of comfort?

Check out this recipe

Small Batch Slow Cooker Beef Chili With Bacon

Savor the rich flavors of slow cooker beef chili infused with crispy bacon in this small batch recipe. Perfectly portioned for two - four servings. Then just add your favorite toppings!

Check out this recipe

Tastiest Keto Stuffed Cabbage

Whether you're reducing carbs because you want to lower your insulin response or trying to lose a few extra pounds, this low-carb keto stuffed cabbage is just what you need!

Check out this recipe

Unstuffed Cabbage (Low Carb)

Unstuffed cabbage is a quicker variation on classic stuffed cabbage. It takes just 30 minutes and is super easy to make. It's a one-pan meal for those days when you don't have a lot of time or just don't want to fuss.

Check out this recipe

Salisbury Steak With Homemade Gravy Recipe

These are not your typical Salisbury steaks. To give them another dimension of flavor, you'll mix in some sweet Italian sausage. Adding sausage really takes them to another level of juicy deliciousness. For a fast and easy-to-prepare delicious meal, you can't go wrong with Salisbury steaks.

Check out this recipe

Quick And Easy Beef Ragoût With Tomatoes And Pearl Onions

Every mouthful explodes with flavor in this quick and easy dish. Serve it over spaghetti squash for a delicious pasta substitute. Sounds like a win-win. Right?

Check out this recipe

Zucchini Lasagna Casserole That Really Rocks

Sensational taste alert! You're sure to love this casserole; each mouthful keeps you salivating for the next bite.

Check out this recipe

Skinny Low Carb Taco Bowls Recipe

Who doesn’t love a delicious, healthy meal that’s ready in just fifteen minutes? Taco bowls are always a great go-to meal for busy days because they come together so quickly.

Check out this recipe

Zucchini Noodles with Bolognese Sauce (Zoodles)

These zucchini noodles with homemade Bolognese sauce are super quick to make.

Check out this recipe

Zoodle Soup With Meatballs Recipe

Zoodles paired with mini meatballs and baby bok choy is a winning combination.

Check out this recipe

Super Low Carb Cottage Pie With Cauliflower Mash

This is a low-carb version of cottage pie, replacing the usual mashed potato topping with cauliflower. The result? Absolutely mouthwatering. If you’re following a low-carb way of eating, you can eliminate the carrots for an even lower carb count.

Check out this recipe

Poached Low-Carb Meatballs

Poached low-carb meatballs will probably be the fastest and easiest meatballs you'll ever make. 

Check out this recipe

Low-Carb Meatballs In Smoked Paprika Sauce

You’ll love these delicious low-carb meatballs in a tasty smoked paprika sauce. They’ll be on your table in just 30 minutes.

Check out this recipe

Low-Carb Meatball Parmesan For A Quick Easy Dinner

I am currently obsessed with these grain-free meatballs! Trust me, you won't miss the breadcrumbs – they're that good. Serve 'em up with your favorite sauce or go all out with a meatball parmesan casserole.

Check out this recipe

Low Carb Meatloaf With A Delicious Twist

Delicious low-carb meatloaf is an iconic comfort food drizzled with spicy mayo for a burst of flavor.

Check out this recipe

Eggplant Rollatini Bolognese Recipe

You’re going to love this nutritious dish. Serve it as an appetizer or as the main course. Buon appetito!

Check out this recipe

Grilled zucchini roll ups

Rolling up grilled zucchini with bolognese sauce and fresh parmesan really takes grilled zucchini to the next level. Wow! These little grilled zucchini roll ups make an amazing appetizer.

Check out this recipe

Game Day Low Carb Chili Dip

The most important food at a party is undeniably the dip. This homemade, gluten-free and low-carb chunky chili dip has all the ingredients necessary to make it a crowd-pleasing favorite on game day.

Check out this recipe

Sloppy Joe Stuffed Peppers Recipe

This is always a great go-to meal on busy days because it comes together so quickly. Sometimes I skip stuffing the peppers and serve the Sloppy Joe beef in bowls. It's so good.

Check out this recipe

Here are three more keto recipes made with ground meat (turkey, chicken, and sausage) which can easily be swapped for ground beef.

Ground Chicken, Spinach Sauté And Tomatoes (30 Minute Meal)

This is a beautiful collage of various food colors and textures, both pleasant to the eye and the palate. Sometimes I swap out the ground chicken for ground beef. Delicious.

Check out this recipe

Gluten Free Turkey Picadillo

Traditionally, Picadillo is made with ground beef so go ahead. The name comes from the Spanish word picar, which means to mince or to chop. Skip the raisins, as I do, and make this easy comfort dish, low carb. 

Check out this recipe

Mouthwatering Stuffed Zucchini Boats: A Must Try Recipe

This stuffed zucchini boats recipe features Italian sausage, melted cheese, and a healthy low carb twist. But you can go with a mixture of ground sausage and ground beef or all ground beef. Try it tonight!

Check out this recipe

Bringing Keto Joy to Your Table

And there you have it, a roundup of delightful keto recipes featuring our trusty companion, ground beef. I hope these recipes add a burst of flavor and excitement to your low-carb journey, just as they have for my family.

Remember, the key to a successful keto lifestyle is variety and enjoyment. With ground beef as your versatile ally, you’ve got delicious possibilities at your fingertips. Whether you’re a seasoned keto veteran or just dipping your toes into the low-carb waters, these recipes are crafted with simplicity and flavor in mind.

Now, it’s your turn! Grab your apron, whip up these recipes, and savor the satisfaction of a meal that’s both wholesome and tasty. Don’t hesitate to get creative—make these dishes your own, adapting them to suit your unique taste preferences.

Feel free to share your keto cooking adventures with friends and family. Let’s inspire and support each other on this journey to wellness, and a more delicious lifestyle. If you ever have any questions or want to swap recipe ideas, I’m here for you!

Here’s to happy, nutritious eating and the joy of discovering new flavors on your keto adventure. Cheers to a table filled with good food, good company, and the satisfaction of nourishing your body with meals that truly delight!

Happy cooking! 

Read this next

Our Keto Journey – The keto diet is hot! Read all about our keto journey in this series.

Complete Low Carb Recipe collection – Here you’ll find all my low carb recipes and feature articles!

8 Best Keto Snacks – These low carb, keto-friendly quick snacks are not only easy to prepare but also incredibly satisfying.

The post 22 Keto Recipes With Ground Beef appeared first on Gluten Free Homestead.

These Spicy Salmon Bake Cups are so incredibly delicious and quick to make. The ham gets nice and crispy when baked, and the spicy cooked salmon is a perfect complement.

Please Note:  The links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you. 

John’s Italian side of the family has always enjoyed a seafood dinner on Christmas Eve in honor of the Feast of the Seven Fishes (though usually it was only one or two different seafood dishes, not seven).

I love continuing this tradition, beginning with a warm bowl of easy Manhattan clam chowder and choosing new seafood recipes to try each Christmas Eve.

Last week, my son excitedly told me about a recipe he had stumbled across on social media. “These sushi salmon muffins are going viral on the Internet,” he said. “But, Mom, I don’t even know how you would make this.”

They did look like they’d be fun to make for Christmas Eve. But how to make them gluten free and low carb so everyone at the table could enjoy them?

Psst! If you’re into staying low-carb but don’t want to skimp on flavor, you’ve gotta see what we’ve got in our low-carb collection. It’s packed with recipes and tips to help you stay on track and happy.

So I came up with a few ingredient substitutes to make them gluten free. And I skipped the rice so they’re low carb too.

If you’re not following a low carb diet, you can layer the bottom of your ham cup with cooked sushi rice. This is the brand I recommend. 

If you’re a fan of the flavors of spicy sushi, these salmon cups made in a muffin tin will be a new favorite. 

What are salmon sushi cups made of?

These salmon sushi cups are made with bite-sized pieces of salmon tossed in a simple spicy sauce, then baked inside thin slices of ham that crisp up in a muffin tin. It’s a simple way to get those sushi-inspired flavors in a warm, easy-to-make version.

Whether you’re planning dinner or a party spread, these spicy salmon cups fit the bill. That’s why they’re featured in both my dinner recipe and appetizer recipe collections.

Read on for my version of the viral baked sushi muffins.

A little about the ingredients

I didn’t have nori paper which is is typically used to wrap rolls of sushi. I decided to go with ham in place of the nori.

And so I created a whole new recipe! 

The saltiness of ham pairs so well with the rich flavor of salmon. The ham is sturdy enough to be held in your hand. 

Sriracha for a spicy kick

First, a touch of Sriracha sauce will be mixed with mayo for that spicy kick.

If you’re feeling adventurous, try using the easy homemade Sriracha from my broiled salmon with spicy mayo recipe. It’s got a great kick!

But if you’re short on time, a store-bought version will work just fine too. Sky Valley Sriracha is certified gluten free.

Avocado Mayo

Mayonnaise has very little carbs, but we need to watch out for hidden sugar.

I always recommend nutritious sugar-free avocado oil mayonnaise from Primal Kitchen. Read my full review of Primal Kitchen Mayo here.

What are coconut aminos good for?

Coconut aminos are the next super-healthy ingredient. They are a nutrient-rich sap that comes from coconut blossoms and are a wonderful source of amino acids, vitamins, and minerals, and have a nearly neutral PH.

Surprisingly, they don’t have a coconut taste and are actually often used as a substitute for soy sauce.

Okay, ready to make spicy salmon cups? Gather all the ingredients because this comes together fast.

How to make spicy salmon sushi cups recipe

*Free printable recipe card with complete list of ingredients is available at the end of the post.

Begin by preheating you oven to 400℉

In a small bowl, prepare your spicy mayo by combining mayo and sriracha sauce. Set this aside for later.

Then, toss your salmon cubes in a separate bowl with olive oil, coconut aminos, and the sliced white bulb of the scallions (we’ll garnish with the green leaf part of the scallions later).

Season the mixture with a half of a teaspoon each of garlic powder, paprika, chili powder, onion powder, and oregano. Add salt to taste. And gently toss.

Now, grease each cup of your muffin tin. I brush each cup with oil or you can use cooking spray. Then, line each cup in your greased muffin tin with a slice of ham.

Then fill each with about five cubes of your salmon mixture.

I baked these for 15 minutes. But I have found that 10 minutes is enough.

Let them cool a bit and top each with a dollop of your spicy mayo. Garnish with the sliced green leaf part of the scallions and toasted sesame seeds.

And that’s it!

Serving suggestions

Serve these crispy salmon cups with extra spicy mayo, and if you want to turn this into an easy dinner, pair them with my cucumber salad for a fresh, simple side.

Pro tips and recipe notes

• I love using ham cut into 4-inch circles as cups for this recipe. Of course, you can go with nori paper if you’d like.

• To prepare your salmon cubes, first remove the skin. Slide your knife in a sawing motion between the flesh and skin in long even strokes while you carefully pull the skin away. Alternatively, you can ask your fishmonger or butcher to prepare it for you.

  It’s a good time to remove any pin bones, too. Then cut your fillet into small cubes.

• I love topping these with toasted sesame seeds. Simply heat them in a dry skillet for about three minutes stirring with a wooden spoon until they’re fragrant and golden. Be careful not to burn them. 
• Leftovers will keep in an airtight container in the refrigerator for up to 2 days. They’re delicious for lunch the next day.

If you enjoy this spicy salmon sushi cups recipe, you might also like trying my friend’s gravlax. It’s a slower, make-ahead option, but still simple enough. Just note, her site is not strictly gluten free and may include non-gluten-free options.

How cozy it feels to enjoy these spicy salmon bake cups in front of a roaring fire! They’re a real crowd-pleaser, especially when you just want to whip something up that’s super simple and quick!

P.S. Love how effortless this appetizer feels? You can bring that same ease to dinner, too. I have a way to turn everyday chicken or fish into something that feels so satisfying. Here’s the easy way to make dinner taste better even on busy nights.

More fun appetizers

Salmon Cakes These are one of the most popular recipes on the blog. They’re crispy on the outside, moist on the inside, healthy, & wonderfully flavorful.

Zucchini Roll Ups: Rolling up zucchini with bolognese sauce and fresh parmesan really takes zucchini to the next level. Wow!

Baked Zucchini Sticks: A beautiful mixture of spices give these baked zucchini sticks a wonderful flavor. Enjoy!

Irish Nachos: These are a fun twist on traditional nachos and one of the most popular recipes on my blog. Crispy, seasoned potato slices are drowned in cheese, bacon, green onions and cilantro.

Mediterranean Salsa: This salsa is a great way to amp up the flavor of all kinds of dishes.

Bacon and sausage stuffed mushrooms: These are a classic hors d’oeuvres recipe. They’re so good.

Sloppy Joe Stuffed Peppers: Homemade sloppy joe stuffed peppers are loaded with seasoned ground beef and chunks of onions and peppers in a bright tomato sauce. Then they’re roasted until browned and bubbly.

10-minute Cucumber Bites With Three Amazing Toppings: These bites make a refreshing finger food.

Print

Spicy Salmon Sushi Cups in Crispy Ham (Gluten-Free, Low Carb)

These are a real crowd-pleaser, especially when you just want to whip something up that's super simple and quick!

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 12 cups

Calories 105kcal

Author Barbara Bianchi

Ingredients

• 1 pound of salmon skinned & cut into small cubes
• 12 4-inch round slices of ham Boar's Head is gluten free
• 2 tablespoons of extra virgin olive oil
• 1 tablespoon of coconut aminos
• 2 scallions sliced (separate the white root slices from the sliced green leaves)

Spices

• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of chili powder
• 1/2 teaspoon of paprika
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of oregano
• salt to taste

For spicy mayo:

• 1/4 cup of mayo
• 2 teaspoons of Sriracha sauce

Toppings:

• Scallion slices
• 2 teaspoons toasted sesame seeds

Instructions

• Begin by preheating your oven to 400℉
• In a small bowl, make your spicy mayo by combining mayo and sriracha sauce. Set this aside for later.
  1/4 cup of mayo, 2 teaspoons of Sriracha sauce
• Then, toss your salmon cubes in another bowl with olive oil, coconut aminos, and the sliced white bulb of the scallions (we'll garnish with the green leaf part of the scallions later).
  1 pound of salmon, 2 tablespoons of extra virgin olive oil, 1 tablespoon of coconut aminos
• Season the mixture with a half of a teaspoon each of garlic powder, paprika, chili powder, onion powder, and oregano. Add salt to taste. Stir it all up.
  1/2 teaspoon of garlic powder, 1/2 teaspoon of chili powder, 1/2 teaspoon of paprika, 1/2 teaspoon of onion powder, 1/2 teaspoon of oregano, salt to taste
• Now, grease each cup of your muffin tin. I brush each cup with oil or you can use cooking spray. Then, line each cup in your greased muffin tin with a slice of ham.
  12 4-inch round slices of ham
• Then fill each with about five cubes of your salmon mixture.
• Bake for 10 minutes. Let them cool slightly and top with your spicy mayo. Garnish with the sliced green leaf part of the scallions and toasted sesame seeds.
  2 teaspoons toasted sesame seeds, Scallion slices

Video

Notes

 

GET THE FULL VIDEO SO YOU CAN SEE HOW TO MAKE SPICY SALMON CUPS HERE

• I love using ham cut into 4-inch circles as cups for this recipe. Of course, you can go with nori paper if you'd like.
• To prepare your salmon cubes, first remove the skin. Slide your knife in a sawing motion between the flesh and skin in long even strokes while you carefully pull the skin away. Alternatively, you can ask your fishmonger or butcher to prepare it for you.
  It's a good time to remove any pin bones, too. Then cut your fillet into small cubes.
• I love topping these with toasted sesame seeds. Simply heat them in a dry skillet for about three minutes stirring with a wooden spoon until they’re fragrant and golden. Be careful not to burn them. 
• Leftovers will keep in an airtight container in the refrigerator for up to 2 days. They're delicious for lunch the next day.

Nutrition

Calories: 105kcal | Carbohydrates: 1.2g | Protein: 12g

The post Spicy Salmon Sushi Cups in Crispy Ham (Gluten-Free, Low Carb) appeared first on Gluten Free Homestead.

Recently, one of my dear readers asked whether I’d ever made gluten free baked ziti. I have (it’s one of my family’s favorite pasta recipes), but I realized I’d never shared it here on the blog before.

So today let’s make some ziti! 

This baked pasta (al forno style as they say in Italian) is a real winner at potlucks and family gatherings. It’s devoured by everyone, and no one can believe it’s gluten free. 

The taste is similar to my popular classic Italian lasagna recipe, but so much easier to make. I’ve taken lots of photos so you can see exactly how to make it.

If you’re still finding your footing with gluten free cooking, this little recipe gives you a win you can feel right away.

I included a faster marinara recipe (plus other simple sauces) inside my mini cooking course, we build on these small wins to make weekly cooking feel second nature.

My funny baked ziti story

Want to hear my funny ziti story?

When John and I were first married, I wanted to surprise him one day with baked ziti for dinner. I cooked the noodles, made a wonderful meat sauce, carefully stirred them together, and layered them in a casserole dish with fresh mozzarella cheese. 

Stopping to admire my creation before popping it in the oven, I anticipated a delightful meal. 

But when the time came to take the casserole dish out of the oven, it slipped out of hands.

Oh no! Some of the baked ziti spilled onto the oven door, and I had to throw away the part that spilled. I had wanted to place the casserole dish on the table, but, of course, it didn’t look pretty anymore. So I decided to serve it as individual portions instead.

Here’s the funny part. John went to eagerly taste my new dish.

After one forkful, he exclaimed, “Wow! This is the best baked ziti I ever tasted. Whatever you did, don’t change a thing. You’ve got to make it the exact same way from now on.”

It took all that I had to hold in my laughter. 

Ha! Did that mean that I should drop it every time too?

The moral of the story: Taste matters more than presentation, lol.

So here’s the best baked ziti recipe you’ve ever tasted (minus dropping your dish)!

Ingredients for gluten free baked ziti

Casseroles don’t get easier than this. Five basic, budget-friendly ingredients combine to make this delicious meal: ground beef, your favorite pasta sauce, mozzarella, salt, and gluten free pasta.

Classic baked ziti casserole can be made with any tubular pasta like ziti, penne, or rigatoni. Ziti is a narrow smooth pasta.

I use gluten free penne because I haven’t found gluten free ziti in the store. Penne is a similar shape, but with ridges. That makes it perfect for trapping the delicious meat sauce inside.

Some gluten free pasta brands may not hold up in this recipe. Today, I used Tinkyada brown rice pasta. I have also used Schar corn and rice pasta, and Jovial brown rice pasta. They’re all good.

I haven’t tried lentil, quinoa, or other bean pastas so I can’t speak for the flavor or textures.

Instructions with step by step pictures

*Free printable recipe card is available at the end of the post.

To begin, preheat your oven to 350℉. Cook your noodles according to the package directions and rinse them under cold water so they won’t get sticky. Then set them aside. 

Meanwhile, make a meat sauce by simmering cooked ground beef in marinara sauce. Then, combine your cooked noodles and meat sauce. Be careful not to break the noodles. 

The sauce is the foundation for the flavor of your dish. So use your favorite jar sauce (Prego says it’s gluten free on the label) or make homemade Italian Red Sauce.

The next easy step is to transfer half of your mixture to your casserole dish. Cover with grated mozzarella cheese. Add the rest of your mixture and top with more mozzarella. And that’s it!

Bake until bubbly, the cheese is melted, and slightly browned.

Serving suggestions

Serve with extra marinara sauce and grated parmesan cheese, a crisp green salad, sautéed broccoli with garlic, and crusty garlic bread.

Moreover, go ahead and create an Italian-inspired spread that complements the baked ziti by serving my Caprese Salad: A Classic Italian appetizer. And try these Italian pinwheels from one of my blogging friends. Just use gluten-free tortillas like the ones I reviewed in my gluten free chicken enchiladas recipe, as her site might have non-gluten-free options.

Pro tips and recipe notes:

• Pasta absorbs sauce while baking. The key when using gluten free pasta is to use a lot of sauce so your pasta doesn’t get dried out.
• The foundation of my marinara tomato sauce is carrots, onions, celery, and garlic. And it’s seasoned with oregano. What spices would you add? Basil? Paprika? Even fennel or cayenne pepper could work. How intense you want the flavor is up to you. 
• There are many variations on this recipe. Some chefs add a ricotta cheese and egg mixture as you would in lasagna. You could also go with half ground beef and half ground sausage. Or use ground chicken or turkey.
• Leftovers will keep in an airtight container for 3-4 days in the fridge. Be sure that the noodles are coated with sauce or they may dry out.

Ta-dah! The best gluten free baked ziti ever. Buon appetito!

And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP!

More Italian recipes

Italian-inspired recipes collection Here are all my recipes inspired by Italian cuisine!

Italian Red Gravy Just like Grandma used to make, this gluten free Italian “red gravy” is simmered with lots of fried meat.

Gluten Free Chicken Parmesan This includes step by step tutorial with photos!

Gluten Free Classic Italian Lasagna This is one of my most popular recipes with lots of tips and step by step photos.

Chicken And Peppers This is the secret family recipe!

Mushroom Risotto This delicious creamy Italian rice turns ordinary mushrooms into a yummy dish.

Osso Buco This is a traditional Milanese dish braised in a white wine and vegetable broth. Yum.

Gluten Free Eggplant Rollatini This is a fantastic way to cook eggplant so that it turns out rich and creamy oozing with cheese and sweet basil.

Easy Minestrone Soup (Low Carb And Gluten Free) This low carb version of minestrone (minus beans and pasta) is loaded with veggies, herbs and spices. 

Chicken Rollatini This fast, easy and delicious recipe is a perfect dish for a busy evening.

 Strawberry Granita This is a dessert originally from Sicily, similar to snow cones and Italian ice.

Print

Gluten Free Baked Ziti Recipe

This is the best gluten free baked ziti recipe. Promise.

Course Main Course

Cuisine Italian-American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 8

Calories 321kcal

Author Barbara Bianchi

Ingredients

• 12- ounce gluten-free penne
• 3 pounds ground beef
• 1/2 teaspoon salt
• 3 cups gluten-free marinara sauce
• 2 cups mozzarella cheese shredded

Instructions

• Preheat oven to 350°F.
• Cook pasta according to the package directions, rinse, and set aside.
  12- ounce gluten-free penne
• In large skillet brown meat and drain. Season with salt.

  Add marinara and simmer for 10 minutes.
  3 pounds ground beef, 1/2 teaspoon salt, 3 cups gluten-free marinara sauce
• Toss the cooked pasta with the meat sauce being careful not to break the noodles.
• Add half of the mixture to a 9x13 baking dish.

  Then spread 1 cup of mozzarella cheese over the pasta mixture.

  Add the remaining pasta mixture and top with the remaining cup of mozzarella.
  2 cups mozzarella cheese
• Bake uncovered for 25-30 minutes until hot and bubbly and cheese is golden.

Notes

• Pasta absorbs sauce while baking. The key when using gluten free pasta is to use a lot of sauce so your pasta doesn't get dried out.
• The foundation of my marinara tomato sauce is carrots, onions, celery, and garlic. And it's seasoned with oregano. What spices would you add? Basil? Paprika? Even fennel or cayenne pepper could work. How intense you want the flavor is up to you. 
• There are many variations on this recipe. Some chefs add a ricotta cheese and egg mixture as you would in lasagna. You could also go with half ground beef and half ground sausage. Or use ground chicken or turkey.
• Leftovers will keep in an airtight container for 3-4 days in the fridge. Be sure that the noodles are coated with sauce or they may dry out.

 

Nutrition

Calories: 321kcal

The post Gluten Free Baked Ziti Recipe appeared first on Gluten Free Homestead.

You’re going to love this stir-fry with tender chicken and slightly crisp broccoli in a mouthwatering sauce.

Back when I lived in New York, I loved dining in and getting takeout at a family owned and operated Chinese restaurant that made the best chicken and broccoli I’d ever tasted. Best of all, it was gluten free. In fact, they had two menus, and one was entirely gluten free (including the spring rolls!). 

The owners and staff were warm and friendly, going above and beyond to make their customers happy and accommodate any food allergies. And all of their food was delicious. You can bet I went there often. So often that they recognized my voice when I called for takeout and would already know exactly what I wanted to order.

Because their gluten free chicken and broccoli was outstanding, I never tried to make it at home. 

Until now.

The other day my family and I were reminiscing about that restaurant and their wonderful gluten free food. So I decided to see if I could make a similar gluten free chicken and broccoli inspired by that one we used to love.

I did some recipe testing to get the sauce just right, the seared chicken soft and juicy, and the broccoli with the right amount of crispness. Needless to say, my family didn’t mind having the dish over and over again while I experimented.

We could start things off with a bowl of Zoodle Soup studded with delicate mini-meatballs and tender bok choy or Egg Drop Soup to turn our Chicken and Broccoli entrée into a better-than-takeout kind of night.

In fact, the final recipe is so good (and easy!), I’ll be adding it to my favorite chicken dinner recipes, and regular meal rotation.

I’ll show you how easy it is in a minute, but first a little about some of the ingredients I’m using to make this dish gluten free.

Please Note:  The links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you. These small sales are how I keep the site up and running. Thanks for your support!

Oyster Sauce

Oyster sauce is a rich syrup-like sauce made from oyster juice that contributes to the dark color of the sauce and adds a rich, savory flavor. Kikkoman has an oyster sauce that has the certified gluten free symbol on the label.

Coconut Aminos

Coconut aminos are a super-healthy ingredient in the sauce. They are a nutrient-rich sap that comes from coconut blossoms and are a wonderful source of amino acids, vitamins, and minerals, and have a nearly neutral PH.

Surprisingly, they don’t have a coconut taste and are actually often used as a substitute for soy sauce.

Sherry Wine

Some chicken and broccoli recipes call for rice wine, but rice wine is fermented with wheat-based yeast so it’s not gluten free. Instead, a little sherry goes well in this dish.

Instructions

*Free printable recipe card with complete list of ingredients is available at the end of the post.

Okay, ready to make gluten free chicken and broccoli? We’re going to prep all the ingredients including the sauce and place them right near the stove because stir fries move fast. Then, when we start cooking, everything will go smoothly.

Prep your ingredients

First, slice the chicken breasts against the grain into quarter-inch thin slices.

Here’s a tip. Slicing meat while it’s partially frozen makes it easier to cut.

Marinate your chicken for about 10 minutes. In a bowl, combine 3 tablespoons of water, a tablespoon of oyster sauce, and a teaspoon each of oil, and gluten free flour. Often times corn starch is used, but I used flour.

Then, cut your broccoli. You can use a package of pre-cut florets if you prefer. Today, I have cut florets. You can cut your pieces two or three inches long with the stems if you prefer. It’s best to cut all the pieces into similar sizes so they cook evenly.

Finally, pre-mix the sauce in a measuring cup or bowl. Stir together two-thirds of a cup of gluten free chicken broth with oyster sauce, coconut aminos, a little more oil, and white pepper.

Set the sauce aside along with the rest of the ingredients:

For the broccoli:

• 1/2 cup of oil 
• 2 cloves of garlic sliced
• 1/4 teaspoon of salt
• and 2 tablespoons of butter 

To finish the sauce:

• another tablespoon of oil
• 2 cloves of garlic minced
• 1/8 teaspoon of ginger
• and a tablespoon of sherry 

And finally, for slurry to thicken the sauce:

• 2 tablespoons of cold water 
• 2 tablespoons of gluten free flour (Again, often times corn starch is used, but I prefer flour.)

Quickly stir-fry 

Grab your wok or large skillet, a thin metal spatula, spoons, and a large bowl and we’ll start cooking!

We’re going to cook the broccoli and chicken one at a time, using the same wok or large skillet. Then, at the end, we’ll toss them back together in the skillet along with the unbelievably delicious sauce.

Begin by basically steaming the broccoli with fresh garlic and oil. Season with salt, cover and simmer for four – five minutes so it’s tender, but still crispy. I like to finish it with butter. Garlic and butter add amazing depth of flavor here. (If you’re dairy free, you can skip the butter.)

Transfer the steamed broccoli with the garlic to a large bowl and set aside.

Wipe the pan and heat about 2 tablespoons of oil. Add your marinated chicken in batches. Don’t crowd the pan. As your meat cooks, it will start to give off moisture. If there’s not enough room, it’ll steam instead of browning. You want the chicken to be opaque with a nice sear.

Keep the chicken moving by stirring with a spatula for about 3 minutes.

Transfer the seared chicken to the bowl with the broccoli, and you’re almost done.

Finish your gluten free sauce

Add another tablespoon of oil with more garlic and a little ginger. Not too much. It’s can be very strong. I use ground ginger. You can grate fresh ginger on the small holes of your box grater or microplane if you prefer.

Then add the sherry to deglaze the pan, scraping up the brown bits. Then add the pre-mixed sauce mixture and simmer for two – three minutes while the flavors meld.

Finally, make a slurry to thicken the sauce. Do this by stirring the gluten free flour into cold water until dissolved, and then gradually drizzle the slurry into the sauce while continuously whisking until the sauce thickens. (If the flour clumps, strain out the clumps with a fine-mesh sieve gently pressing with a spoon to remove undissolved flour.)

Now toss your cooked chicken and broccoli back in with all their juices. Then give it a good stir until well combined, coated with all the sauce. Finally, add salt to taste. And your fast and easy dinner is ready to serve. 

For dessert inspiration, check out my complete collection of gluten free dessert recipes for example, light and refreshing Simple Creamy Lemon Posset.

Pro tips and recipe note

• In this recipe, I use Primal Kitchen avocado oil. It’s very heat-stable with one of the highest smoke points making it one of the best possible oils for stir frying. You can also go with olive oil or whichever oil you prefer.
• Cooked broccoli will shrink so four cups of raw broccoli will yield about three cups when cooked.
• Before arriving at this sauce, I tested several ones. Some recipes add a tablespoon of sugar. That’s up to you.
• You can add water if the sauce is too thick or more slurry if it’s too thin.
• I love the flavors in this recipe. What would you add? Onions? Mushrooms? Top it with sliced scallions or toasted sesame seeds? Serve it over rice?
• This recipe also works with beef.
• Leftovers will keep, covered in the fridge, for up to 4-5 days. It’s even better the next day and reheats well, too.

I hope this recipe becomes a favorite for you. And if you have any questions, please reach out to me in the comments or shoot me an email. I’ll respond ASAP.

Happy cooking!

Love an easy stir-fry? Try these recipes

The ultimate gluten free stir fry sauce This is the recipe for the sauce I use in the chicken and broccoli. You can make a batch for any variety of stir fry.

Savory chicken stir-fry with spinach, mushroom, and tomatoes: This savory chicken stir fry is flavored with a beautiful medley of Indian spices.

Keto low carb fried cabbage and knockwurst: With only 6 ingredients, this healthy and satisfying dish is a quick weeknight dinner or an easy meal to prep for grab-and-go lunches.

One pot paleo stir-fry: Marinated chicken with kale, broccoli and sweet potatoes in a beautiful white wine lemon butter sauce. So flavorful. So perfect. 

Stir Fry Chicken With Sugar Free Teriyaki Sauce – This is nourishing and quick to make with lots of vegetables, easy homemade sauce, and tender chicken. And best of all, it’s keto, lowcarb, and gluten free.

Gluten-Free Chicken Fajitas: Recreate Restaurant Quality in Your Kitchen: This is made with tender chicken infused with homemade fajita seasonings, colorful bell peppers and caramelized onions. It’s gluten free, dairy free, and low carb!

Easy Paleo Chicken With Baby Spinach And Mini Sweet Peppers– This delicious easy stir-fry comes together in 15 minutes

Print

Chicken And Broccoli In Gluten Free Stir Fry Sauce

This chicken and broccoli in gluten free stir fry sauce is easy to make at home but tastes just like a restaurant-quality dish. It goes from stovetop to table in 30 minutes.

Course Dinner

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 280kcal

Author Barbara Bianchi

Equipment

• wok
• or large skillet
• stir fry tool set

Ingredients

For marinade:

• 3 tablespoons of water
• 1 teaspoon of gluten free flour
• 1 tablespoon of gluten free oyster sauce
• 1 1/2 teaspoons of oil
• 1 pound of chicken breast skinless and boneless

For gluten free stir fry sauce pre-mix:

• 2/3 cup of gluten free chicken broth
• 1 1/2 tablespoons of coconut aminos
• 1 teaspoon of oil
• 1 tablespoon of gluten free oyster sauce
• 1/8 teaspoon of white pepper

For broccoli:

• 1/2 cup of oil
• 4 cups of broccoli florets
• 2 cloves of garlic sliced
• 1/4 teaspoon of salt
• 2 tablespoons of butter

For stir-frying chicken:

• 2 tablespoons of oil (I use avocado oil)

For finishing the gluten free stir fry sauce:

• 1 tablespoon of oil
• 2 cloves of garlic minced
• 1/8 teaspoon of ginger
• 1 tablespoon of sherry

For slurry:

• 2 tablespoons of cold water
• 2 tablespoons of gluten free flour

Instructions

Prep your ingredients

• Prepare marinade: water, oyster sauce, oil, and gluten free flour. Set aside.

  Slice the chicken breasts against the grain into quarter-inch thin slices and add to marinate for just about 10 minutes.
  1 teaspoon of gluten free flour, 1 tablespoon of gluten free oyster sauce, 1 1/2 teaspoons of oil, 1 pound of chicken breast, 3 tablespoons of water
• Cut up broccoli.
  4 cups of broccoli florets
• Then pre-mix the gluten free stir fry sauce in a measuring cup or bowl. Stir together two-thirds of a cup of chicken broth with oyster sauce, coconut aminos, a little more oil, and white pepper. Set this aside.
  2/3 cup of gluten free chicken broth, 1 1/2 tablespoons of coconut aminos, 1 teaspoon of oil, 1 tablespoon of gluten free oyster sauce, 1/8 teaspoon of white pepper

Quickly stir-fry

• Heat a 1/2 cup of oil in your wok or large skillet. Add broccoli with fresh garlic, season with salt, cover and simmer for five minutes so it's tender, but still crispy. Finish it with butter. (If you're dairy free, skip the butter.)

  Transfer the cooked broccoli to a large bowl and set aside.
  1/2 cup of oil, 2 cloves of garlic, 1/4 teaspoon of salt, 2 tablespoons of butter
• Wipe the pan and heat about 2 tablespoons of oil. Add your marinated chicken in batches. Don't crowd the pan. As your meat cooks, it will start to give off moisture. If there's not enough room, it’ll steam instead of browning. You want to get a nice sear. Keep the chicken moving by stirring with a spatula for about 3 minutes.

  Transfer the seared chicken to the bowl with the broccoli.
  2 tablespoons of oil

Make gluten free stir fry sauce

• Add another tablespoon of oil to the pan with garlic and a little ginger. Not too much, it's very strong. 

  Then add the sherry to deglaze the pan scraping up the brown bits. 
  1 tablespoon of oil, 2 cloves of garlic, 1/8 teaspoon of ginger, 1 tablespoon of sherry
• Then add the pre-mixed sauce mixture and simmer for a 2-3 minutes as the flavors meld.

  Finally, make a slurry to thicken the sauce. In a small bowl, stir 2 tablespoons of gluten free flour into 2 tablespoons of cold water until dissolved and then gradually drizzle the slurry into the sauce while continuously whisking until the sauce thickens. (If the flour clumps, strain out the clumps with a fine-mesh sieve gently pressing with a spoon to remove undissolved flour.)
  2 tablespoons of cold water, 2 tablespoons of gluten free flour
• Now toss your cooked chicken and broccoli back in with all their juices. Give it a good stir until well combined, coated with all the sauce. Add salt to taste and serve.

Video

Notes

• Slicing meat while it’s partially frozen makes it easier to cut.
• In this recipe, I use avocado oil. It’s very heat-stable with one of the highest smoke points making it one of the best possible oils for stir frying. You can also go with olive oil or whichever oil you prefer.
• Cooked broccoli will shrink so four cups of raw broccoli will yield about three cups when cooked.
• I tested several sauces before arriving at this one. Some recipes add a tablespoon of sugar. That’s up to you.
• You can add water if the sauce is too thick or more slurry if it’s too thin.
• I love this recipe. What would you add? Onions? Mushrooms? Top it with sliced scallions or toasted sesame seeds? Serve it over rice?
• This recipe also works with beef.
• Leftovers will keep, covered in the fridge, for up to 4-5 days. It’s even better the next day and reheats well, too.

GET THE FULL VIDEO TO SEE HOW TO MAKE CHICKEN & BROCCOLI HERE

 

Nutrition

Calories: 280kcal

The post Chicken And Broccoli In Gluten Free Stir Fry Sauce appeared first on Gluten Free Homestead.