Gluten-Free Super Bowl Menu

Monday, January 27th, 2014 | click here to comment

The Super Bowl is upon us again and while most of the nation is excited about the Super Bowl because of the actual game, I only get excited because it's a good excuse to make unbelievably fatty food and watch the Puppy Bowl. Yes, the Puppy Bowl. I usually tune into the Super Bowl to check out the half-time show, but I couldn't care less about the actual game. #SorryNotSorry

Now the excuse to eat ridiculously fatty food under the guise of "The Big Game?" Yes, I can rally behind that and do so without fail every year. Thank goodness Mr. misterbelly doesn't like to watch sports, or I'd really be screwed.

Now on to the food! 

I'm all for hot wings and fries, but it's kind of boring to me since I can eat hot wings and fries any day of the week. For the Super/Puppy Bowl I want something different, something I'd never actually make on a day to day basis for myself. I thought long and hard and came up with a few things to make. 

The main course: a gluten-free Philly-style cheesesteak sandwich. Holy hell, if that isn't a gut bomb I don't know what is! It's so simple, so pedestrian sounding, but is something I would not make for myself for dinner at any point during the year… except the Super/Puppy Bowl. I decided this would be the perfect anchor for my dinner, but we still needed an appetizer!  

Steak Sausage Peppers Gluten-Free

For the app, we decided to carbo/calorie load with potato skins stuffed with cheese and bacon – a perfect combination of all things good in the world and relatively easy to make for as delicious as it was. 

Dessert stumped me for a while, but as I recently got a Babycakes Donut Maker, I decided this would be the ideal time to break that baby in. I decided on making gluten-free coconut donuts with a coconut Nutella topping. YUM.

How did everything turn out? Well, pretty damn good if you ask me! I was pretty full after eating the potato skins, but I powered through and kept going... and going! What do you like to make for The Big Game? Let me know in the comments. 

Want to try my gluten-free Super Bowl menu? Check out the recipes below. 

Homemade Potato Skins (Gluten-Free) via Babble

Potato Skins Gluten-Free

  • 4 russet potatoes, thoroughly scrubbed
  • canola oil
  • 1 cup cheddar cheese, shredded (I used vegan shredded cheese)
  • 2-3 strips bacon
  • 3 tablespoons minced parsley
  • 3 tablespoons scallions
  • 2 teaspoons salt
  • 1/2 teaspoon pepper

  • sour cream, for topping 
Preheat your oven to 400 degrees. 

While your oven is getting warm and toasty, scrub and dry your potatoes. You want any excess dirt off of the outside since you'll be eating them with the skin on. Pierce each potato a few times with a fork.

Brush oil on the outside of the potatoes, place them on a baking sheet - preferably one that won't collapse from the weight. Bake the potatoes for an hour. The skin should look wrinkly and the potatoes should be soft/tender to the touch. Remove the potatoes from the baking sheet and set them aside to cool.

Once the potatoes are cool to the touch, cut them in half, and scoop out the flesh, leaving about 1/4” of potato flesh all around. You can reserve the extra potato flesh for mashed potatoes, or breakfast the next day if you're feeling frugal. 

Crank up your oven to 450 degrees. Give your potatoes another oil bath by brushing both sides liberally with oil. Sprinkle with salt. Lay the potatoes flesh-side up on the baking sheet and bake for 10 minutes. Flip the potatoes with tongs and bake for another 10 minutes.

Wait, what about the bacon?! Well, why your potatoes are cooking, fry up your bacon until crispy (or to your taste). Drain the excess oil by placing the bacon pieces on a piece of paper towel. Once the bacon has cooled, make a crumble or chop it up.

Remove the potato skins from the oven, turn flesh side up, and sprinkle each potato evenly with cheese and bacon bits. Place the skins back into the oven and cook for 2-3 minutes, until the cheese is melted and bubbly. 

Remove your skins from the oven and top with scallions, a twist of fresh pepper, and a dollop of sour cream. Serve immediately!

Gluten-Free Coconut Donuts with Vegan Nutella Frosting 

Gluten-Free Nutella Coconut Donuts

  • 1 1/2 cups gluten-free all-purpose flour (Better Batter, Namaste, etc)
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup Toffutti sour cream (or regular) 
  • 1/3 cup canola oil
  • 3/4 cup coconut milk
  • 1 teaspoon vanilla
  • 1 cup sweetened shredded coconut, toasted

Preheat your Babycakes donut maker (or other donut pan).

Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl. Set aside.

Whisk together egg, sour cream, oil, coconut milk, and vanilla in a small bowl. Add to flour mixture and stir until just combined.

Fill each donut well until overfull, don't worry, they will come out perfectly. 

Gluten Free Coconut Donuts

Close the lid and bake for 3 to 5 minutes, until the tops of the donuts spring back when lightly touched. Use a wood skewer to remove donuts to a wire rack to cool.

Gluten Free Coconut Donuts

Frost with Vegan Nutella (recipe follows) and then sprinkle toasted coconut on top of each doughnut. 

Donuts via Barbara Bakes

Vegan Nutella via The Spunky Coconut

  • 1 1/2 cups hazelnuts
  • 1 1/2 cups coconut milk
  • 1/2 coconut sugar
  • 1/8 tsp salt
  • (3) 3.2 oz bars of chocolate 

Preheat oven to 350 degrees. 

Arrange your hazelnuts on a cookie sheet (I line mine with aluminum foil for easy cleanup) and toast in the oven for 15 minutes. 

In a small pot, heat the next three ingredients. Remove from heat once the sugar has melted. 

Melt the chocolate bars in a double boiler and remove from heat. 

Take your toasted nuts out of the oven and rub the skins off with a clean kitchen towel. Add the nuts to a food processor and puree until very fine. Add the melted chocolate, puree for 2 minutes until well combined and creamy. Add coconut milk mixture slowly (while food processor is still on) and puree until combined and smooth. 

Use immediately or save in the fridge for a few days. 

Vegan Nutella


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