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My son and I did some shopping over the weekend at IKEA and it reminded me how much we used to love getting their Swedish Meatball sauce packets (before we went GFCF, of course!). So, I decided to hunt down a recipe to make Swedish Meatballs that I could tweak to be GFCF. And, I succeeded! This recipe is originally from Comfort Foods: Rachael Ray 30-Minute Meals.

The meatballs were so moist and melt-in-your-mouth tasty, that I’ll be using that part of the recipe with spaghetti in the future too! As you can see, I used rotini and not egg noodles because I have not found a gluten-free egg noodle yet.  (If you know of one, please let me know in the comments section below.) But, the rotini worked well because it was similar in texture and weight to an egg noodle.

This dish was a huge hit with both Nicholas and my husband. I’ll definitely be adding this one into the rotation!

Gluten-Free, Casein-Free Swedish Meatballs (Nicholas Rating = 100 Thumbs Up!)

Ingredients for meatballs –

1.5 lb ground beef, preferably organic or grass-fed

1/2 cup gluten-free breadcrumbs (I used Dr. Schar Gluten-Free Bread Crumbs)

1 egg, beaten

1 small onion, finely chopped

4 drops of gluten-free Worcestershire sauce (I used Lea & Perrins Worcestershire Sauce-10 OZ)

salt and pepper, to taste

Ingredients for Sauce –

3 Tbsp ghee (I used Purity Farm Organic Ghee, Clarified Butter, 13-Ounce)

2 Tbsp gluten-free all-purpose flour (I used Bob’s Red Mill All-Purpose Gluten-Free Baking Flour, 22-Ounce Packages (Pack of 4))

1/2 cup dry cooking sherry

1 cup organic beef broth

salt and pepper, to taste

1 tsp Gulden’s stone-ground mustard

1/4 cup almond milk (or other milk substitute)

1 bag gluten-free rotini


1. Cook rotini according to package directions. While waiting for the water to boil, make the meatballs and sauce.

2. Bake the meatballs – preheat oven to 400 degrees. Mix all meatball ingredients together in a medium bowl. Form golf ball-size balls and place on nonstick baking sheet (or spray a cookie sheet with canola oil first). Bake for 12-15 minutes.

3. For sauce – melt ghee over medium heat. Sprinkle in the flour and continuously whisk until a smooth paste is formed. Slowly add sherry while continuing to whisk the sauce; cook until sauce thickens. Add broth slowly and continue to whisk until sauce thickens enough to lightly coat the back of a spoon. Turn off heat and whisk in salt and pepper, mustard, and milk substitute.

4. Once the noodles are cooked, toss meatballs and sauce together and pour over top of noodles. Serve immediately.


This week’s recipe at Stockpiling Moms is Gluten-Free Nectarine BBQ Sauce! Just in time for your Fourth of July BBQ, this sauce has a satisfying sweet and tangy flavor. It goes great either directly on your pork or chicken or as a dipping sauce for chicken or pork. And, it’s a great way to use those fresh nectarines you just bought at your local Farmer’s Market. Nicholas loves BBQ Sauce and he enjoyed dipping his chicken nuggets in this new sauce.  Enjoy!


For some folks, it’s just not possible to eat tomatoes, because these nightshade vegetables can really damage your intestines. But, this makes satisfying a pasta craving pretty tough! Here’s an easy solution – you can “trick” your brain into thinking you are eating a lovely marinara sauce, but make it with bottled red peppers instead. I made this sauce and never mentioned a thing to my son that it wasn’t the usual tomato sauce and he lapped it up happily.  It’s also easy and fairly quick to whip up from inexpensive products.  You can find canned or bottled roasted red peppers at many grocery stores or Trader Joe’s.  It also freezes really well.  The picture above shows the sauce served with Trader Joe’s gluten-free corn fusilli pasta and my easy dinner rolls.

Gluten-Free Pepperonata Pasta (Nick Rating = 8 Thumbs Up)

10 oz roasted red peppers, drained

1 Tbsp olive oil

2 cloves garlic, minced (optional)

1 tsp dried oregano


Freshly ground black pepper

Puree red peppers in a food processor or blender; set aside. Heat oil in a saucepan over medium heat. Add garlic (if using) and oregano. Cook, stirring constantly, for about 30 seconds. Add the pepper puree. Reduce heat and then cook slowly for about 2 minutes. Add salt and freshly ground black pepper to taste. Serve over hot pasta.

(Can store in refrigerator for up to 1 week, or freeze for longer storage.)

bbq_sauceHere’s a yummy take on BBQ sauce, sans garlic, of course! My son was excited that I found a winner on my first try as he has been sorely missing BBQ sauce as a condiment. I even made it sugar-free so as not to breed the nasty yeast!

Gluten-Free, Sugar-Free BBQ Sauce (Nick Rating = 4 Thumbs Up!)

1 cup unsweetened applesauce

½ cup organic ketchup

1 ½ cups agave nectar syrup

5 tbsp lemon juice

½ tsp salt

½ tsp ground black pepper

½ tsp onion powder

½ tsp ground cinnamon

In a saucepan, over medium heat, mix all ingredients together. Bring to a boil. Remove from heat, and cool completely. This can be used with any type of meat for a sauce or for basting meat on the grill.


Other Recipes You Might Want to Try –

Homemade Taco Seasoning Mix

Gluten-Free, Casein-Free Nectarine BBQ Sauce


When we learned that my son could not eat garlic, we found that we needed to clean out the spice cabinet of quite a few items.  This also meant that I had to create my own spice mixes for certain common items we like to eat, like taco seasoning.  I adapted a recipe I found in a diabetic cookbook and came up with the following mix.  It doesn’t produce the dark red-colored meat like store-bought taco seasonings do, but it does taste really good.  This amount of mix will season up to 1 1/2 lbs. of ground beef.

Homemade Taco Seasoning Mix (Nick Rating = 2 Thumbs Up!)

1 tsp ground cumin

1 tsp granulated onion

1/4 tsp cayenne pepper

1 tsp cornstarch

Stir dry ingredients together in small bowl.  Add to browned beef along with 3/4 c. of water.  Simmer until most of water has evaporated.


Other Recipes You Might Like to Try –

Chicken Taco Soup

Guacamole and Plantains

Tortilla Soup

In addition to being unable to eat casein or gluten, my son cannot eat garlic either! This makes certain recipes a bit tricky, especially pasta which is a staple in our household. I experimented with a marinara sauce recipe and came up with the following, which we serve over either brown rice noodles or corn noodles. (Our favorite noodles are from Trader Joe’s!)

tomato sauce and tomato paste

Garlic-Free Marinara Sauce   (Nick Rating = 2 Thumbs up!)

(2) 15 oz. cans Organic S&W Tomato Sauce

(1) 6 oz. can Organic S&W Tomato Paste

1 organic brown onion, finely diced

4 Tbsp McCormicks Italian Seasoning

¼ tsp cayenne pepper

½ tsp sea salt

1 pkg Truvia sugar

Mix all ingredients together in a saucepan. Simmer over medium heat for at least 30 minutes.


Other Recipes You Might Want to Try –

Tasty GFCF Meatballs

Easy Dinner Rolls

Gluten-Free, Casein-Free Polenta with Marinara Sauce


I’d love to get your feedback on this recipe, please let me know how you like this sauce by posting a comment below.

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