Easy Gluten Free Boston Baked Beans Recipe

Does anything scream of a summer barbecue more than homemade baked beans? I LOVE baked beans. This obsession happened later in my life... apparently after becoming gluten free -- baked beans became a favorite food. They are incredibly easy to make. You really can't mess them up... and I think just about everybody likes them!

What's not to like? A sweet & sour combo of healthy northern and/or white beans with the additional of bacon (mmm Bacon!), onions, molasses, and spices. Super easy and naturally gluten free.

I love this recipe because it starts with plain 'ol cooked white beans. If you use a can of "already-seasoned" baked beans you cannot control exactly how they they are flavored. I also like the simplicity of just using a can of northern beans from the pantry and turning them into a beautiful dish.

Easy Gluten Free Boston Baked Beans
Free of gluten, dairy/casein, soy, and eggs
Adapted from an assortment of baked bean recipes found in old church cookbooks & at allrecipes.com
Printer-friendly recipe 

This makes a large batch of beans which freeze beautifully if you happen to have any leftovers!

Bean Ingredients:
3 (15 oz.) cans white beans -or- northern beans, drained & rinsed
1/2 pound bacon
1 onion, finely diced

Sauce Ingredients:
3 tablespoons molasses
2 teaspoons freshly ground black pepper (more or less to taste)
1/2 teaspoon dry mustard
1/2 cup gluten free ketchup
1 tablespoon gluten free Worcestershire sauce
1/4 cup brown sugar

Directions:
These beans can be made in an oven or in a slow cooker. I've made them both ways basically following the same instructions: If using an oven set to 250 degrees. In a large casserole dish (or your slow cooker) layer beans with the onions and uncooked bacon. In a small saucepan whisk together the sauce ingredients over low heat until they are warmed through and mixed together. Pour the sauce over the baked beans. Add just enough water to cover the beans -- don't overdo the water! Cover the casserole dish with foil or a lid. If using the oven: cook beans for 3-4 hours at 250 degrees. Check periodically to see if you need add a little water if the beans get too dry. If using the slow cooker, cook on low heat for 4-6 hours. Again check it periodically to make sure the beans are not getting too dry. (They shouldn't in the slow cooker.) Makes a heck of a whole lot! We often make this recipe and freeze in portion sizes for lunches during the week! Baked beans are also delicious served hot or cold!

Other Gluten Free Summer Side Dishes From Gingerlemongirl.com:

Sweet & Sassy Red Potato Salad

Apple Mint Salad

Strata Salad

Sarah's Bruchetta Pasta Toss

Claire's Asparagus Salad with Strawberries

Sweet Tomato & Feta Tart

Fresh Strawberry Pie

Wilson, NC Gluten Free MeetUp Group - 1st Meeting June 26th!!

Click here to check out
The Wilson Gluten Free Meetup Group!

If you live in the Wilson/Greenville/Goldsboro area of Eastern North Carolina I would like to invite you to join the Wilson Gluten Free MeetUp Group!

We are having our first meeting on Saturday June 26th at the Wilson County Public Library.

Please sign up as a member on the group homepage!

We will have light refreshments (gluten free of course!) and we'll learn about gluten free resources available in the Eastern NC area.

• Need to know where to eat gluten free in Eastern NC?
• Want to learn more about gluten free cooking & baking classes in Eastern NC?
• Would you like free cooking & baking tips?
• Gluten free grocery shopping tips?
• Tips for cooking EASY gluten free meals?
  
• Free gluten free recipes?

Then PLEASE join us for our first Wilson Gluten Free Meetup Group Meeting!

Again, it will be:

• Date: Saturday June 26th
• Time: 3pm - 5pm
• Where: Wilson County Public Library, Conference Room
  

For more details please contact me, join our group, and join us on Saturday June 26th!!

Easy Banana Pudding Recipe (Gluten Free, Casein Free)

To my knowledge, I'm not sure that I ever had banana pudding growing up. My dad will probably read this and call me immediately and remind me of all the times that I had banana pudding, but I honestly don't remember it!

I do know that when I moved to Eastern NC, suddenly banana pudding was everywhere. At every special meal with my husband's family, at Thanksgiving, Christmas, summer picnics, barbecues, and every restaurant around... seriously. Everywhere. Because of this my husband is something of a banana pudding connoisseur.

3 years ago I had to give up banana pudding. It's made with "real" (read that: gluteny name brand "Nabisco") vanilla wafers (don't you dare make it with the cheapie store brand cookies... Michael knows...), real homemade vanilla pudding (although Jello-brand instant will suffice when Michael's mom is short on time), bananas, and topped with cool whip or a beautifully baked egg white meringue topping.

So between the gluten-filled cookies and the milk-based pudding: traditional, eastern NC banana pudding would just be a recipe for disaster for this sensitive gluten free, casein free tummy.

Over the holidays I really wanted to make gluten free, casein free banana pudding. Not just for me, but for Michael.




Since I've never been able to make pudding successfully from scratch, I decided to use 2 packages of Dr. Oetker's Organic Vanilla Pudding mix. This made 4 cups of pudding, enough for a small assembled banana pudding. The dry mix is gluten free and casein free. In place of the milk called for to create the pudding, I used a mixture of half vanilla hemp milk and half lite coconut milk. (This is a cooked filling and it will need to be chilled at least 8 hours before using in the assembled pudding.) I made the vanilla pudding at night, chilled it, and then assembled it with the cookies and bananas the following day.




For the vanilla wafers, I decided to use Mi Del Arrowroot Animal Cookies. Do be aware that while these are gluten free cookies, they are made with soy flour. (One more reason to double check that food label when you are at the store! *sigh*) However, there are several other brands of vanilla gluten free cookies that would work perfectly for banana pudding!

I skipped the traditional topping of cool whip or meringue on this easy pudding. I realized it didn't really need it, and honestly we enjoyed this banana pudding just as much without it. Sometimes keeping it simple is the best thing to do! Enjoy!


Easy Gluten Free, Casein Free Banana Pudding

3-4 slightly ripe bananas, sliced
2 packages gluten free vanilla pudding mix
2 cups vanilla hemp milk (for pudding)
2 cups lite coconut milk
1 (8 oz.) package gluten free, casein free arrowroot cookies -or- other gluten free vanilla cookies of your choice, reserve 1/4-1/2 cup cookies for crumbling on top of casserole.

Cook the vanilla pudding using the vanilla hemp milk and lite coconut milk according to package directions. Chill the pudding overnight or for at least 8 hours.

To assemble the pudding: In a small 1-2 qt. casserole dish layer cookies, then banana slices, and then pudding. Repeat.

Crush 1/4 -1/2 cup of the arrowroot cookies and sprinkle on top of the last layer of pudding. Feel free to add a final layer of cool whip, whipped cream, or you can even bake a simple meringue topping on top of the banana pudding (and chill afterwards).




** If you want to make homemade gluten free casein free vanilla pudding try this recipe from The GF/CF Experience.


**If you are up for making homemade gluten free vanilla wafers, you may want to try this recipe.