Type what you have

Ingredients

• ✓ gluten-free bread crumb
• ground turkey
• chicken sausage
• basil
• milk
• garlic
• parmesan cheese
• egg
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine ground turkey, chicken sausage, bread crumbs, basil, milk, garlic, Parmesan cheese, beaten egg, salt, and black pepper in a bowl; mix gently with a fork. Form mixture into 1 ¼-inch diameter balls and place on prepared baking sheet.
3. 3 Bake in the preheated oven until cooked through and lightly browned, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Olivia

Ingredients

• ✓ gluten-free bread crumb
• broccoli
• mozzarella cheese
• parmesan cheese
• egg
• garlic
• basil
• italian seasoning
• salt
• black pepper
• red pepper flakes

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
2. 2 Place broccoli florets into a food processor and pulse until broccoli is riced. Transfer to a clean paper towel and squeeze out as much water as possible.
3. 3 Place broccoli "rice", mozzarella cheese, Parmesan cheese, beaten egg, bread crumbs, garlic, basil, Italian seasoning, salt, black pepper, and red pepper flakes into a large bowl and mix until well combined. Separate into 4 equal golf ball-sized balls. Shape carefully into 4 individual-sized crusts. Place on the prepared baking sheet.
4. 4 Bake in the preheated oven until the bottom is lightly browned, about 30 minutes. Flip crusts and continue to bake until the other side is golden brown, 10 to 12 minutes more.

By Yoly

Ingredients

• ✓ gluten-free bread crumb
• cooking spray
• asparagus
• nutritional yeast
• salt
• black pepper
• cashew
• chicken broth
• nutritional yeast
• garlic powder
• nutmeg
• egg white
• bacon bit
• almond
• margarine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 7 x 11-inch baking dish with cooking spray.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until fork-tender, about 5 minutes. Drain.
3. 3 Combine bread crumbs and 2 tablespoons nutritional yeast in a bowl. Sprinkle 1/2 of the bread crumb mixture on the bottom of the prepared baking dish; top with asparagus spears and season lightly with salt. Reserve remaining bread crumbs for the topping.
4. 4 Combine raw cashews, chicken broth, 1/4 cup nutritional yeast, garlic, nutmeg, salt, and pepper in the bowl of a small food processor or blender. Blend at medium-high speed until mixture is smooth, about 3 minutes. Add egg white and blend at medium-high speed for 1 more minute.
5. 5 Spread blended contents evenly over the asparagus spears, and top with bacon, sliced almonds, and reserved bread crumbs. Drizzle melted margarine over the top.
6. 6 Bake in the preheated oven on the center rack until top is lightly browned and casserole has set, about 30 minutes.

By Bibi

Ingredients

• ✓ gluten-free bread crumb
• bibb lettuce
• lemon juice
• plain greek yogurt
• black pepper
• salt
• cilantro
• parsley
• egg
• cayenne pepper
• cumin
• garlic
• celery
• orange bell pepper
• carrot
• onion
• olive oil
• olive oil cooking spray
• red lentil

Instructions

1. 1 Place lentils in a large saucepan and cover with cold water by 2 inches. Bring to a boil, then reduce the heat to medium and simmer until lentils are tender, about 10 minutes; drain.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper, and spray the paper with cooking spray.
3. 3 Heat oil in a skillet over medium-high heat. Add onion and sauté until golden, about 6 minutes. Add carrots, bell pepper, celery, and about 2/3 of the garlic; sauté until carrots begin to soften, 5 to 7 minutes. Stir in cumin and cayenne pepper, then remove from the heat.
4. 4 Add lentils to the skillet, along with bread crumbs, eggs, 3 tablespoons parsley, 3 tablespoons cilantro, salt, and pepper; mix until well combined. Form mixture into eight patties and arrange on the prepared baking sheet.
5. 5 Bake in the preheated oven until browned and crispy, flipping halfway through, 20 to 30 minutes.
6. 6 When the burgers are almost finished, whisk yogurt, lemon juice, and remaining parsley and cilantro together in a small bowl.
7. 7 Place each burger onto a lettuce leaf and top with yogurt sauce.

By ChefLaura

Ingredients

• ✓ gluten-free bread crumb
• mozzarella cheese
• white rice flour
• egg white
• egg
• oregano
• salt
• black pepper
• garlic powder
• onion powder
• turmeric
• olive oil

Instructions

1. 1 Cut mozzarella cheese into 4x1-inch sticks.
2. 2 Place rice flour into a shallow dish. Whisk egg whites and egg together in another shallow dish. Mix bread crumbs with oregano, salt, pepper, garlic powder, onion powder, and turmeric in a third dish.
3. 3 Dredge one mozzarella stick through the rice flour, making sure to cover all four sides and the ends. Tap off excess flour, then dip stick into the egg mixture; turn with a fork to coat completely. Drain off any excess egg. Dredge thoroughly through the rice flour and eggs again. Shake off excess, then roll into the bread crumb mixture. Dip once more into the eggs and coat with bread crumbs again, covering the ends to prevent the cheese from melting and leaking through. Place stick on a freezer-safe plate. Repeat process for each mozzarella stick.
4. 4 Cover the plate of mozzarella sticks with plastic wrap and freeze for 30 minutes. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Set the timer for another thirty minutes.
5. 5 Fill an oil sprayer with olive oil. Remove sticks from freezer and arrange on the prepared baking sheet; spray tops with olive oil.
6. 6 Bake in the preheated oven for 5 minutes. Remove from oven and close oven door; turn sticks over and spray with oil. Continue baking for 5 minutes more. Continue turning, spraying, and baking the remaining two sides, about 10 minutes more.

By Buckwheat Queen

Ingredients

• ✓ gluten-free bread crumb
• eggplant
• egg
• parmesan cheese
• olive oil
• spaghetti sauce
• mozzarella cheese
• basil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Pour bread crumbs in a shallow bowl.
2. 2 Dip eggplant into eggs; coat with gluten-free bread crumbs. Place in a single layer on prepared baking sheet; lightly sprinkle with Parmesan cheese.
3. 3 Bake in the preheated oven for 6 minutes; remove from oven. Flip eggplant with a spatula; brush with olive oil. Bake until golden brown, about 6 minutes. Remove from oven; reduce heat to 350 degrees F (175 degrees C).
4. 4 Spread enough spaghetti sauce into a 7x11-inch baking pan to cover the bottom; layer on some of the eggplant slices. Sprinkle mozzarella cheese over eggplant; top with Parmesan cheese. Repeat layering sauce, eggplant, mozzarella cheese, and Parmesan cheese in this order; top with basil.
5. 5 Bake in the preheated oven until cheese is bubbly and lightly golden, about 25 minutes.

By karkar the cooker

Ingredients

• ✓ gluten-free bread crumb
• jalapeno pepper
• jalapeno pepper
• goat cheese
• cheddar cheese
• monterey jack cheese
• chili powder
• cumin
• coriander
• cotija cheese
• oregano
• thyme

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut jalapenos in half lengthwise. Put on disposable gloves to remove the seeds and membranes.
3. 3 Mix goat cheese, Cheddar cheese, Monterey Jack, chili powder, cumin, and coriander until well combined. Mix bread crumbs, cotija, and oregano together in a separate bowl.
4. 4 Fill each jalapeno half with equal amounts of the goat cheese mixture. Gently roll the tops of the filled peppers in the bread crumb mixture. Arrange peppers on the prepared baking sheet.
5. 5 Bake in the preheated oven until bread crumbs are browned, about 20 minutes. Garnish with fresh thyme.

By Buckwheat Queen

Ingredients

• ✓ gluten-free bread crumb
• ground pork
• veal
• egg
• cilantro
• spring onion
• black pepper
• sriracha salt
• ketchup
• chipotle chili sauce
• olive oil
• blackstrap molasses

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Combine pork and veal in a nonstick baking dish that fits inside the air fryer basket. Make a well and add egg, cilantro, bread crumbs, spring onions, black pepper, and 1/2 teaspoon of Sriracha salt. Mix well using your hands. Form a loaf inside the baking dish.
3. 3 Combine ketchup, chipotle chili sauce, olive oil, and molasses in a small bowl and whisk well. Set aside, but do not refrigerate.
4. 4 Cook meatloaf in the air fryer for 25 minutes without opening the basket. Remove meatloaf and top with ketchup mixture, covering the top completely. Return meatloaf to air fryer and bake until internal temperature reaches 160 degrees F (71 degrees C), about 7 minutes more.
5. 5 Turn off air fryer and let meatloaf rest inside for 5 minutes. Take meatloaf out and let rest 5 minutes more before slicing and serving.

By Buckwheat Queen

Ingredients

• ✓ gluten-free bread crumb
• salt
• gluten-free tortiglioni pasta
• olive oil
• anchovy
• garlic
• broccoli rabe
• pecorino siciliano cheese
• red pepper flake

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook tortiglioni in the boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes.
2. 2 Meanwhile, heat 1 tablespoon oil in a large saute pan over medium-high heat. Add anchovies and garlic. Saute until slightly brown, 3 to 4 minutes, but do not overcook garlic, as this will make the dish bitter. Add broccoli rabe and stir to coat. Alternately add 1/2 of the bread crumbs and 1/2 of the Pecorino Siciliano cheese, stirring constantly, adding 1/2 tablespoon oil while mixing.
3. 3 Drain pasta and fold into the mixture, taking care not to break the pasta. Fold in remaining cheese and bread crumbs gently. Top with remaining oil. Transfer to serving plates and sprinkle with red pepper.

By Buckwheat Queen