Gluten-Free Sweet Potato Fries Recipe by Jennifer Fugo

Gluten Free Sweet Potato Fries
Gluten Free Sweet Potato Fries

Gluten-Free Sweet Potato Fries

Jennifer Fugo, CHC
Enjoying the roasted savory sweetness that makes up sweet potato fries isn’t a very difficult task to handle. I love them for any meal of the day and even the occasional snack!  Sweet potatoes are downright awesome for you and they can complement almost any meal perfectly.
Plus sweet potato fries are naturally gluten-free and better for you than traditional white potato fries.  As a result, they are perfect for a healthy, low-sugar, gluten-free and even paleo diet.  This recipe is one of many that’s approved for clients that do my Gluten-Free Sugar Cleanse.What makes my recipe different from others out there is that I use a variety of spicing combos.  I’ll share with you my five favorite options and each has no more  than 5 ingredients.  Make sure that the spices you choose are gluten-free (Frontier Natural Spices are always gluten-free) and have fun!
There are two tricks to cooking fries in your oven.  The first is to cut your ‘fries’ to about the same size.  Small fries will cook way too fast (and then burn) while the larger, beefy looking fries will stay soggy.  Do your best to keep them relatively the same.The second trick is to lay all the fries out in one layer.  Don’t pile them or they won’t cook correctly.Here’s the ‘thing’ with spicing… there’s no magic bullet for amounts of how much to use.  I like to make sure that everything is evenly coated with both oil and the spices.  I don’t worry so much about the salt because you can always add more salt to taste once they’re done baking.  Plus no sweet potato is ever the same size, so the amount of fries you’ll get will vary.  That’s why I’ll generally do about 1 tbsp of extra virgin olive oil (or coconut oil, if you can tolerate it) and then add a nice light coating of spice.  Combine them well.  If the fries aren’t evenly coated with oil, they’ll dry out and burn.  So add a bit more to the bowl and stir if needed.

Remember… you can always add more, but it’s difficult to take back too much spice.  I don’t say this to scare you off if you’re someone who needs an exact roadmap to follow for cooking, however even with an exact amount, you could still find the flavor overpowering.  That’s why I’ve taken photos (see above and click to enlarge the tray image) and you can get a sense from looking at them how yours should look!

Spicing Options

White Pepper & Sea Salt

Chili Powder & Sea Salt

Dried Rosemary & Sea Salt

Garlic powder, Black Pepper & Sea Salt

Smoked Paprika & Sea Salt

Gluten-Free Sweet Potato Fries

Sweet potato(s), peeled & cut into 3″ long sticks
Extra Virgin Olive Oil or Coconut Oil
Spices (pick from list above)

Pre-heat oven to 375 F.  Cover at least 1 baking sheet with foil (if you need more, then cover them as well since piling fries will not get you the results you’re hoping for).

Add your cut sweet potato fries into a mixing bowl.  Start by adding about 1 tbsp of oil.  Sprinkle a few pinches of salt and add a light, but even sprinkle of your spices of choice.  Combine well making sure that the sweet potatoes are coated (they will dry out if you don’t). If you feel that you want more spice, add a bit more and mix again.  Repeat this until everything is lightly coated to your desire.  (See my photo above for how much my fries were spiced before going in the oven)

Bake for 20 to 25 minutes and then flip fries over.  Bake for another 10 to 15 minutes until fries are nicely browned or are the consistency you like.  Keep in mind that you won’t get that crisp “out of the fryer” feel that regular processed white potato fries get.

Enjoy immediately!

Also, you can save them in the fridge, but they will be more soggy at that point if you don’t mind.

About Jennifer:

Jennifer Fugo is the founder of Gluten Free School, a website dedicated to teaching gluten-sensitive individuals commonsense, simple and powerful steps to get healthy.  She’s a certified Health Coach named a “Gluten Free Guru” by Philadelphia Magazine who co-hosts the popular “Gluten-Free Sugar Cleanse” that teaches gluten-free folks how to kick their sugar addiction, regain control of their diet and feel awesome again.

Jennifer is sought after speaker and expert for news contributions who has been featured on Yahoo! News, eHow, CNN, and Philadelphia Magazine.

Gluten and Dairy Free Ice Cream Sandwich Recipe Guest Post

Well, I’m off to Hilton Head on vacation and have some wonderful guest posts lined up for you this week while I’m gone. The first comes from Tiffany Hinton with her fabulous gluten and dairy free ice cream sandwiches!
Enjoy!

Gluten and Dairy Free Ice Cream Sandwich Recipe Guest Post

Tiffany Hinton bio 
Tiffany Hinton is a Super Mom, Business Owner, Best Selling Author, and Gluten-free lifestyle expert!  Tiffany started writing several years ago, while going through treatments for infertility. Tiffany learned in 2009 she was gluten intolerant along with being lactose intolerant, turning her life up side down. Not know where to start and pre-made gluten-free items being too pricey. She started to experiment and explore cooking and baking; still wanting family favors to eat. With research and practice Tiffany can now turn any desirable recipe into gluten and dairy free, without sacrificing the taste.

Do you remember those hot summer days as a child where an ice cream sandwich brought the taste of chocolate and cold ice cream in an easy to hold treat… This was the first time my girls got to experience this wonderful memory from my childhood. As a Mom with 2 little girls who have gluten allergies and one who can not have dairy, it is always an adventure.

Do you remember those hot summer days as a child where an ice cream sandwich brought the taste of chocolate and cold ice cream in an easy to hold treat…
This was the first time my girls got to experience this wonderful memory from my childhood. As a Mom with 2 little girls who have gluten allergies and one who can not have dairy, it is always an adventure.

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Nummy, Nummy and Franki’s new word tasty!  The repeated request for chocolate and I knew these were a huge hit.
To make your own you will need the Brownie Bite Recipe from Gluten Free Mom Certified and the Dairy Free Ice Cream from Summer Thyme.  (both are fabulous cookbooks of mine)
Here is a link to the Ice Cream Recipe
and a short video with instructions

Gluten-Free Chick-fil-a Style Chicken Nuggets

Gluten-Free Chick-fil-a Style Nuggets
Gluten-Free Chick-fil-a Style Nuggets

Oh yeah, we went there! I scoured the internet for a few recipes to make Chick-fil-a nuggets and then turned them into my own gluten free delight! Finally that gluten-free flour from Trader Joe’s came in handy. I used to love Chick-fil-a. Every time we went there, I got the same thing – a light lemonade, an 8 piece chicken nugget and a waffle fry. But all that changed after my celiac diagnosis.

Now if you make this recipe, don’t come at me swinging because it doesn’t exactly taste like Chick-fil-a. Sorry, that isn’t going to happen (especially gluten-free). But we did manage to make a comparable one that tasted great and left me wanting more. This also isn’t the healthiest recipe but I’m sure it’s better cooked in your own home, in a controlled environment rather than in a restaurant with who knows what in your food.

If you are interested in Chick-fil-a’s actual gluten-free items – you can find it here.

Gluten-Free Chick-fil-a Style Chicken Nuggets

Ingredients:
3 Free Range Chicken Breasts
3/4 cup of dill pickle juice
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of garlic salt
2 Eggs
1 cup of lactose free milk
1 cup of Gluten Free Flour
1/2 cup of Peanut oil
How to cook:
1.Clean chicken and cut chicken into small cubes.
2.Marinate:  combine pickle juice, milk and eggs.  Shake in some salt and pepper or substitute.
Place cubed chicken into marinate and refrigerate for 2-4 hours.
3. Add flour, salt and pepper, garlic salt into plastic bag.  Put cube chicken into bag.  Shake until chicken is covered.  If small bag, you can do this multiple times.
4. Heat peanut oil in frying pan, on medium to medium high.  Wait until oil is hot, and place layer a chicken in the pan.  Heat 3 to 4 minutes on each side.  The longer on each side the crisper the nuggets.
5. Place finished nuggets on paper towel to soak up excess oil.
6. Salt and pepper to taste.

 

Gluten-Free Desserts – Chocolate Fruit Kebob!

Gluten-Free Desserts:  Fruit Kebobs!
Gluten-Free Desserts: Fruit Kebobs!

This might be the shortest post I’ll ever write. These gluten-free desserts were fabulous and the easiest thing to make! Kids will love them and you will love their low calorie, gluten-free goodness!

Gluten-Free Desserts: Fruit Kebobs

What you need:

Raspberries

Gluten-Free Marshmallows – We used Elyon brand

Gluten-Free Cookies – we used Earth Fare Ginger Snaps

Gluten-Free Chocolate Chips – we used Enjoy Life Mini’s

Skewers

How do you make them?

1. Cut the marshmallows into bite size pieces and alternate a raspberry with a piece of marshmallow.

2. Melt the chocolate in a pan or in the microwave – empty into a small ziplock bag – cut a tiny hole in the corner of the bag and pipe out the chocolate over the kebobs.

3. Crush and sprinkle the cookies on top of the kebobs.

4. Devour!

Gluten-Free Quinoa Recipe – Cheesy Crab Patties

gluten-free cheesy quinoa crab patties
gluten-free cheesy quinoa crab patties
I used to eat quinoa a lot before I even had celiac disease because it had more protein than other carbs, which I need more when I’m strength training. Now I get to experiment with this nutty flavored ingredient to find new and fun gluten-free foods to eat since I’m getting bored with the usual. Most of my recipes will be 10 ingredients or less because that’s just how I work. Simple. Easy. So check out my new  gluten-free quinoa recipe!
Gluten-Free Quinoa Recipe – Cheesy Crab Patties:
Cook plain quinoa in water for 15 minutes (2 cups cooked) –
You can also cook it in broth but be careful it is gluten-free broth!
mixed in:
3/4 shredded cheddar cheese – (we use non hormone, organic cheese)
1/2 cup ricotta cheese
1 carrot grated (regular size carrot)
3 organic eggs
1/4 cup of gluten-free flour (we used Trader Joe’s)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin
1/4 teaspoon garlic powder
Aaron and I decided to try it both with salmon and crab. We divided up the batter into 2 bowls.
In one bowl we added 1 can of lump crab, drained – approximately 1 cup
In another bowl we added 1 can of salmon, drained – approximately 1 cup
Both were cooked the exact same way….
Cooked in grass-fed butter on low heat, one heaping spoon molded in egg-shaped and flatten out like pancake, both sides until crisp. Once they were done, we took them out and put them on paper towels to absorb the extra butter from the pan.
Topped with sour cream or ketchup
I topped mine with lactose free sour cream and preferred the crab cakes.
Aaron topped his with ketchup (gross) and enjoyed the salmon ones better.