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xo Gluten Free Lover xo bio picture

my two loves . . .

Hello! My name is Kathryn - a Georgia girl and bona fide bread lover. Well, that is until I met and fell in love with Justin. Let's be real, I still LOVE bread and all things gluten-ful, but have given up that life for a gluten-free one - because now, I am a gluten-free lover.

I have always loved food. Cooking it, eating it, discussing it. I hope you'll try some of the recipes I've posted and you'll see - gluten-free cooking is accessible and delicious!


I have several recipes I want to share including one BBQ staple in particular; potato salad. I have finally come up with a potato salad recipe that I simply adore. Mustard Potato Salad has always been my favorite and I finally came up with the perfect recipe! There is not a picture of the Barbecue Chicken we ate with the potato salad because it didn’t look so great (burnt to death on the outside) but that wasn’t our fault! I blame the recipe – I can’t even believe I’m saying that; it’s a Barefoot Contessa recipe! The grill was too hot but the marinade is also to blame.  In any case, we will try again, after all Summer has only just begun! First, though, is a recipe I’m still tweaking but I hope y’all will let me know what you think!

BBQ Sausage

BBQ Sausage

BBQ Sausage
serves 6 as an appetizer

1 1/4 lb fresh Sweet Italian Turkey Sausage (some varieties contain gluten)
Cooking spray
2 c Barbecue sauce (recipe below)

Spray a medium-large skillet with cooking spray and heat over medium heat. Add the sausages and cook, turning occasionally, for 5 minutes. Lower the heat to medium-low, cover and cook an additional 10-15 minutes, turning occasionally, or until no longer pink. Meanwhile, in a small saucepan, heat the barbecue sauce over low heat until warmed through. When the sausages are just cooked through, remove the pan from the heat, briefly, and cut the sausages into 2-inch pieces. Return the sausage pieces to the pan and the pan to the heat. Pour the barbecue sauce over the sausage and simmer, covered, for at least 10 minutes or until ready to serve.

As J and I ate this for dinner, I kept wishing I had something to soak up the sauce. My first instinct was polenta. I also thought mashed sweet potatoes – but maybe too sweet? Or plain mashed potatoes – Yukon Gold, perhaps? Please leave a comment if you have any suggestions of what to serve underneath that might add the substance to make this an entree rather than an appetizer. Next time, I’m definitely trying the sausage and sauce over a bed of creamy and thick polenta.

Barbecue Sauce (based on the recipe from The Barefoot Contessa Cookbook)
makes 1 1/2 quarts

1 1/2 c chopped Vidalia onion (1 very large onion)
1 T minced garlic (3 cloves)
1/4 c plus 2 T vegetable oil
10 oz tomato paste
1 c cider vinegar
1 c honey
1/2 c Worcestershire sauce*
1 c Dijon mustard*
1/2 c soy sauce*
1/4 c brown sugar
2 T chili powder
1 T ground cumin
2 tsp crushed red pepper flakes

Heat the oil in a large saucepan over medium-low heat. Add the onions and garlic and cook, stirring frequently, for about 15 minutes or until the onions are translucent but not yet browned. Add the rest of the ingredients stirring after every third ingredient, or so, to combine thoroughly. Simmer uncovered over low heat for 30 minutes, stirring occasionally. Use immediately or store in the refrigerator (keeps for 2 months).
*Read ingredients carefully. These items typically contain gluten.

Mustard Potato Salad

Mustard Potato Salad

Mustard Potato Salad
serves 6-8

5 large Yukon Gold potatoes, cubed (and peeled, if desired)
2 ribs celery, diced
4 scallions (white and green parts), chopped
2 heaping T sweet pickle relish*, slightly drained
1/2 c mayonnaise* (recommended: Duke’s)
3 heaping T yellow mustard*
Kosher salt and freshly ground black pepper

Put the diced potatoes in a large pot and cover by 1 inch with cold water. Bring to a boil, add 2 tsp salt, and cook for about 20 minutes until tender and just beginning to break down. Drain and set aside to cool. Stir together the celery, scallions, pickle relish, mayonnaise, and mustard in a large bowl. Add the slightly warm potatoes to the dressing and sprinkle with salt and pepper to taste. Stir to combine thoroughly. Cover and chill in the refrigerator for at least 2 1/2 hours or overnight. Serve cold.
*Check the ingredients carefully!

Man, oh, MAN – is this good! It’s sweet and tangy and crunchy and everything I hoped it would be. I read some recipes that used pimentos instead of or along with the sweet pickle relish and that would be good too. A lot of varieties of sweet pickle relish actually contain pimentos, so there you go!

Hope everyone is enjoying the Summer so far! Stay tuned for more, I’m feeling very inspired these days…

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