For some, eating gluten-free has become a fad, but it is a necessity for those who have a sensitivity to gluten. Gluten-free ingredients have come a long way in the past few years and are often available at your local grocery store. This month, one reader submitted her own gluten-free flour mix. We used it in all recipes calling for flour and were pleasantly surprised how it lacked the grit common in many gluten-free bakery items. Give these recipes a try – we think you’ll agree.
Gluten-Free Hash Brown Casserole
- 2 pounds frozen GF hash browns thawed
- 1 tablespoon oil
- 1 cup onion diced
- 1/2 large Red pepper diced
- 1/4 cup butter
- 1/4 cup cornstarch
- 2 cups milk
- 1 cup GF chicken broth
- 1-1/2 cups shredded Cheddar cheese divided
- 1-1/2 cups shredded Monterey Jack cheese divided
- 1 cup sour cream
- 3/4 teaspoon Salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- Preheat oven to 375 F. Lightly grease a 9x13-inch baking pan. Set aside.
- Place the thawed hash browns in large mixing bowl.
- In a large skillet, heat oil over medium heat. Add onions and red pepper and cook until tender (5-8 minutes). Add onion/pepper mixture to hash browns.
- In a medium saucepan over medium heat, melt butter. Once it starts to bubble, whisk in cornstarch and cook for 1 minute. Increase heat to medium-high and add milk and chicken broth. Continue whisking as it comes to a boil and thickens.
- Remove from heat and stir in 3/4 cup of each cheese. Once it has melted and incorporated, stir in sour cream, salt, pepper and garlic powder. Pour over potato mixture and stir to combine.
- Pour into prepared baking pan, cover with foil and bake 45-50 minutes or until bubbling throughout. Remove foil and top with remaining cheese. Bake for another 15 minutes or until golden brown and bubbly. Let sit for 10 minutes and serve.