Gluten Free Mushroom Gravy


Versatile Gluten-Free Mushroom Gravy

Versatile Gluten-Free Mushroom Gravy


Makes 3½ cups

Free From gluten and all top 8 allergens


This flavorful gravy is great on just about anything savory, but it was tailor-made for my Light and Fluffy Mashed Potatoes and Meatloaf Meatballs (recipes to follow). Leftovers can be refrigerated for up to 1 week in an airtight container. If it thins in storage, whisk in a little more cornstarch and heat to thicken. ALSO GREAT FOR THANKSGIVING.


½ cup minced yellow onion

2 cloves garlic, crushed or finely minced

¼ tsp dried thyme

1 pound sliced mushrooms

¼ tsp salt

4 cups allergen-free beef stock (look for allergen-free brand), divided

2 tbsp cornstarch

1 tbsp chopped fresh parsley

freshly ground black pepper


1. Heat oil in a large skillet or Dutch oven over medium-high heat. Add onions and sauté 1 minute, until starting to soften. Add garlic and thyme and sauté 30 seconds.

2. Reduce heat to medium, add mushrooms and salt. Cook 10 minutes, stirring occasionally, until mushrooms have cooked down and are browned.

3. Add 3 cups beef stock and bring to a simmer. In a medium bowl, whisk remaining 1 cup beef stock with cornstarch and drizzle into pot while whisking.  Simmer on medium-low heat, stirring often, until thickened, about 20 minutes.

4. Whisk in parsley. Add salt and pepper, to taste. Serve hot.


Versatile Gluten-Free Mushroom Gravy  © 2014 by Cybele Pascal

This recipe first appeared in the Fall 2014 issue of Allergic Living Magazine

Grilled Gluten Free Panzanella Salad



Grilled Panzanella Salad


Makes 6 servings

Free From gluten and all top 8 allergens


It’s still 100 degrees here in Southern California, and while it’s technically fall, cool autumn days seem nowhere in sight. And so, we continue to dine al fresco, and prefer to stay away from the stove as much as possible.  Take advantage of your grill with this light and flavorful Grilled Gluten-Free Bread Salad.  Farmer’s Markets are still overflowing with all varieties of vine ripe tomatoes and basil, so grab them while it’s hot! For added texture you can also throw in some diced cucumber, or add some artichoke hearts.  This recipe is very adaptable and always delicious.


1 small garlic clove, crushed

½ tsp dried oregano

¼ tsp kosher salt, plus additional for seasoning bread

freshly ground black pepper

2 tbsp balsamic vinegar

½ cup extra-virgin olive oil, divided

1 small shallot, thinly sliced

2 lbs ripe tomatoes of varying colors and sizes

8 oz (6-8 slices) gluten-free allergy-friendly white bread

1 large garlic clove, cut in half

2 tbsp drained capers

½ cup chopped fresh basil (or parsley)


1. In a large serving bowl, combine crushed garlic, oregano, ¼ teaspoon salt and a few turns pepper. Stir in vinegar. Slowly drizzle in ¼ cup oil, while whisking to emulsify. Add shallot, stir to combine and separate the rings. Chop tomatoes into chunks, or halve cherry tomatoes, then add to bowl and toss gently with vinaigrette.

2. Heat grill to medium.

3. Brush bread on both sides with remaining ¼ cup olive oil and lightly sprinkle with salt and pepper. Grill 3-4 minutes per side until browned and slightly charred. Rub cut garlic half over one side of bread slices. Let cool 5 minutes. Cut into 1-inch cubes.

4. Gently stir capers and basil into tomato mixture. Add bread and toss well to combine. Serve immediately.


Grilled Gluten-Free Panzanella Salad © 2014 by Cybele Pascal

This recipe first appeared in the Summer 2014 issue of Allergic Living Magazine

Photo courtesy of Saveur.

Grilled Corn and Avocado Salad



Grilled Corn and Avocado Salad


Makes 6 servings

Free From gluten and all top 8 allergens

With sweet crunchy corn in peak-season, it’s readily available and at the height of its deliciousness. While fantastic simply steamed or boiled on the cob, corn is also wonderful grilled, and can take center stage as a featured ingredient in salads, salsas, and many other sides.  When shopping for fresh corn, look for green moist husks that cling tightly to the corn. To determine if it’s ripe, look for deep brown silk tips or ends — however, the whole silk should not be dried up — if it is, your corn is probably past its prime.  A sure-fire way to make sure your corn is fresh and ripe is to peel back the husk slightly, and check the top row of kernels for plumpness. Dried or shriveled corn is a no-go.  The ultimate test is to pierce a kernel with your fingernail. If it’s milky, your corn is just right.

This flavorful fresh Grilled Corn and Avocado Salad is a perfect accompaniment to any summer meal.  Try it with my Carne Asada, for a flavor-full fiesta!


1 garlic clove, crushed

2 tsp ground cumin

1 tsp chili powder

¼ cup + 2 tbsp fresh-squeezed lime juice (3 limes)

¼ cup + 2 tbsp extra-virgin olive oil, plus additional for brushing

salt and black pepper, to taste

6 ears corn, husks and silks removed and halved

½ cup finely diced red onion

1 red bell pepper, diced

⅓ cup chopped, loosely-packed cilantro leaves

2 ripe, firm avocados, diced


1. In a small bowl, combine garlic, cumin and chili powder. Whisk in lime juice. Slowly drizzle in olive oil while whisking to emulsify. Add pinch of salt and dash of pepper.

2. Heat grill to high. Liberally brush corn with olive oil and lightly season all sides with salt and pepper. Grill with lid closed 10-12 minutes, turning every few minutes, until slightly charred on all sides.

3. Transfer corn to cutting board. Use a sharp serrated knife to cut off kernels. Place kernels in a large bowl and stir in onion, bell pepper and dressing. Adjust salt and pepper to taste. Add cilantro and avocado and toss gently to combine.

4. Serve immediately or cover tightly with plastic wrap and chill in refrigerator until ready to serve.


Grilled Corn and Avocado Salad  © 2014 by Cybele Pascal

This recipe first appeared in the Summer 2014 issue of Allergic Living Magazine