PILLSBURY BEST GLUTEN FREE FLOUR RECIPES RECIPES

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GLUTEN-FREE LEEK AND HERBED GRAVY RECIPE - PILLSBURY.COM



Gluten-Free Leek and Herbed Gravy Recipe - Pillsbury.com image

The leeks and herbs add a delicious twist to this traditional gravy!

Provided by Pillsbury Kitchens

Total Time 15 minutes

Prep Time 15 minutes

Yield 12

Number Of Ingredients 10

Pan juices from Honey Pomegranate Roasted Turkey
1/2 cup diced leeks (white and pale green parts only)
1 cup dry white wine
2 cups Progresso™ chicken broth (from 32 oz carton)
1/4 cup all-purpose gluten free rice flour blend
1 tablespoon finely chopped Italian parsley
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In roasting pan, heat pan juices over medium-low heat to a simmer. Stir in leeks; cook and stir 2 to 3 minutes. Stir in wine, scraping up any roasted bits from bottom of pan; let simmer 5 minutes.
  • Stir in 1 cup of the broth; continue to simmer 2 to 3 minutes. Meanwhile, whisk rice flour blend into remaining broth until smooth. Whisk flour mixture into leek mixture; cooked and stir 2 to 3 minutes longer or until thickened. Stir in herbs, salt and pepper.

Nutrition Facts : Calories 30 , CarbohydrateContent 4 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 0 g, ServingSize 1/3 cup, SodiumContent 240 mg, SugarContent 0 g, TransFatContent 0 g

GLUTEN-FREE OATMEAL PANCAKES RECIPE - PILLSBURY.COM



Gluten-Free Oatmeal Pancakes Recipe - Pillsbury.com image

Gluten-free pancakes don't get much easier than this. You can have these Gluten-Free Oatmeal Pancakes on the table in 20 minutes. Drizzled with syrup and topped with your choice of fresh berries, these are the gluten-free pancakes you've been waiting for.

Provided by Pillsbury Kitchens

Total Time 20 minutes

Prep Time 10 minutes

Yield 10

Number Of Ingredients 9

2 cups Bisquick™ Gluten Free mix
2 cups milk
2 eggs
1/4 cup vegetable oil
2 teaspoons gluten-free vanilla
1/3 cup gluten-free quick-cooking oats
2 cups fresh blueberries
1/4 cup unsweetened large coconut flakes, toasted
Real maple syrup

Steps:

  • Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
  • In medium bowl, stir Bisquick™ mix, milk, eggs, oil and vanilla until blended. Stir in oats. Pour by slightly less than 1/4 cupfuls onto hot griddle.
  • Cook until edges are dry. Turn; cook until golden. Serve with blueberries, coconut and maple syrup.

Nutrition Facts : Calories 110 , CarbohydrateContent 14 g, CholesterolContent 20 mg, FatContent 1 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 120 mg, SugarContent 3 g, TransFatContent 0 g

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