Tag Archives: sauce

Creamy SunButter Sauce Recipe

When I am helping a patient to identify food allergies some of the foods I eliminate are peanuts, tree nuts and soy.

This yummy Sunbutter sauce recipe has none of those, but does have tons of flavor. I frequently make a batch of these to take to pot lucks, they are gone in a flash.


Salad Rolls with SunButter Sauce
Salad Rolls with SunButter Sauce
Sunbutter Sauce
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My daughters love to eat this sauce with a spoon, but frequently they can convince me to make these tasty rice paper wrapped salad rolls.
Serves: 4
  1. Puree together all ingredients except water in food processor.
  2. Stir in water to create creamy sauce or use without as a vegetable dip.

This is the sauce I use to create another lunchtime favorite: “Peanut” Noodles 




BBQ Sauce for Turkey Sliders

Once Thanksgiving dinner is over, I want to just get away from the softer texture and sage-y flavors of a classic turkey .

This BBQ sauce is a fabulous way to use up the meat, especially the dark legs and thighs. It is truly a simple thing to do, even when you come home after a long day working or shopping. Grab your favorite gluten-free bun like these from Rudis, shred some turkey  into this sauce. Heat till warm and enjoy.

After all, you’ve been cooking for days!

BBQ sauce-Gluten-Free, Sugar-Free, Corn-Free
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A simple to make barbecue sauce without sugar, gluten or corn.
  • 100 grams ½ of a 3 oz.jar of organic tomato paste
  • 30 grams 1 tablespoon tamarind paste
  • 175 grams 2 tablespoons gluten-free tamari sauce
  • 200 grams ½ cup apple juice concentrate
  • 25 grams 2 tablespoons chili powder
  • 12 grams 1 teaspoon ground black pepper
  • 1 tablespoon tapioca flour or organic cornstarch
  1. In a small pot over medium heat, combine all ingredients.
  2. Cook till small bubbles form around the perimeter of the pot, stirring to keep the bottom from scorching.
  3. Let cool and use liberally on any food you wish.
  4. The sauce will keep in the fridge for a month.
  5. I mix it up with the spicing occasionally by adding fresh garlic or a bit of smoked paprika.

For other Thanksgiving leftover ideas try these out:

Turkey soup with Dumplings

Turkey and Rice soup- just sub in turkey for the chicken

Pear and Cranberry Tart can use up that last bit of cranberry sauce


And from some of my friends:

Orange-Cranberry Smoothie- just make sure to use gluten-free oats

Baked Turkey Croquettes

Seared Turnips with Leftover Vegetable Stir-fry

Eggnog Gelato and Cranberry Gelato 

Turkey in Red Curry with Bok Choy and Sweet Potato

Turkey Gravy- No Lumps!

Once again our lack of gluten can make life just a wee bit easier.

Since we have to use a gluten-free flour to thicken our gravy, it is very easy to stir out any lumps. But to get a flavorful gravy there are a few tricks.

First, use the roasting pan of the turkey as the gravy making pan.  This insures that we don’t miss any of the darkened bits on the bottom of the pan from adding their flavor to the gravy.

Second, make the gravy while the bird is resting.

What, You don’t rest your bird?  Resting allows all those hot juices in the turkey to settle back into the meat, creating that perfect moist, tender meat that we all crave.

So go ahead and put your turkey on your serving platter, cover it with a tent of foil and let it sit to rest while the gravy takes the focus.

So lets begin:

Recipe: Giblet Herb Gravy

Summary: Gravy, no lumps, best accompaniment to turkey ever.


  • 3 tablespoons Sweet Rice Flour
  • 1 quart Turkey Broth – from giblets
  • 1 teaspoon each fresh Rosemary, Thyme, Sage
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt or more to taste


  1. Once you have the turkey resting comfortably on the platter under it’s foil tent, pour the oil and juices from the roasting pan into a pyrex measuring cup or other heat proof pitcher.
  2. Pour off the excess fat from the measuring cup. I tend to leave about 2 tablespoons on top of the meat juices.
  3. Place the roasting pan on a medium flame.
  4. Pour the juices into the pan.
  5. Brown the juices till they are the color of the skin of the turkey.
  6. Using a whisk or gravy tool, stir in the sweet rice flour.
  7. Allow the mixture to cook for 1-2 minutes to absorb all the fats.
  8. Add the herbs, salt and pepper.
  9. Add the broth and allow the gravy to come to the simmer.
  10. Cook for 2-4 minutes.


To make the giblet broth, use 6 cups of water. Add one carrot, one celery stalk and 1/2 onion cut into chunks  Bring the water to a simmer and add the heart, neck and all the other bits in the packet from the turkey Except for the Liver.  Allow them to simmer till the turkey juices have browned.  Strain into a measuring cup.

Sometimes, I add in a bit of garlic along with the herbs, Sometimes I use a bit of white wine too. Feel free to make this your own by including your favorite gravy additions like mushrooms or shallots

Preparation time: 10 minute(s)

Cooking time: 5 minute(s)

Diet tags: Gluten free

Number of servings (yield): 12

Copyright © Dr. Jean Layton-GFDoctor.
Recipe by Gluten-Free Doctor Recipes.


Recipe: Lemon Herb Butter Sauce

Recipe: Lemon Herb Butter Sauce

Summary: I use this sauce on almost anything from vegetables to pasta. The real trick it to never get it truly hot or it will separate, unless you add the secret ingredient.


  • One organic lemon
  • 8 tablespoons (1 stick ) unsalted organic butter- cut into pats
  • 1 clove garlic minced (optional)
  • 1 teaspoon fresh thyme
  • pinch salt
  • pinch pepper
  • Secret ingredient- 1/2 teaspoon of sweet rice flour


  1. Wash the lemon, then grate off the peel.
  2. Cut the lemon in half, squeeze out the juice, removing all seeds
  3. In a small pan, warm the butter till you can just beat the butter into a smooth paste.It should not be melted!
  4. If you want garlic, add it to the pan now.
  5. Remove the pan from the heat.
  6. Stir in the lemon peel, thyme and lemon juice.
  7. Hold the sauce at room temperature till you want to serve it.
  8. Reheat to bring it back to the soft spreadable stage before patting it on your vegetables.


If you are concerned about it melting, feel free to add the sweet rice flour. This fine flour will keep the butter in suspension . I tend to vary this sauce quite a bit by selecting other herbs like sage, basil, and rosemary

Preparation time: 10 minute(s)

Cooking time: 5 minute(s)

Diet tags: Gluten free

Number of servings (yield): 8

Copyright © Dr. Jean Layton-GFDoctor.
Recipe by Gluten-Free Doctor Recipes.

Brown Rice Spaghetti with Walnut cream sauce

So tonight I had just a little time to get a tasty meal on the table. Thank goodness I take after my mom! She taught me to always have pasta and some simple things around the house so dinner can be “poof done”.
So when we got home from violin lessons and just wanted to eat, I started this dinner.
Organic brown rice spaghetti topped with a walnut, cream, parmesan and parsley sauce served with garlicy sauteed kale was on the table in 1/2 hour. YIpee!

If you want to make this wonder,
Use one package of Trader Joes or Tinkyada spaghetti and cook it according to the package.
Drain and leave it in the colander as you make the sauce.

Use 1/2 pint of half and half, 1 cup of walnut pieces, one bunch of chopped parsley and 1/2 cup of parmesan.
Put these into the hot pot and stir to warm.
Add back in the pasta, stir to coat and serve.
Yes it is very simple. Even my daughters can make this one if I drain the pasta.

The greens are just as simple.
Use one bunch of kale of your choice.
Chop the stems separate from the leaves.
Saute the stems 1st for 1 minute in 2 Tablespoons of olive oil
Then add 6 chopped cloves of garlic. Stir for another moment.
Add the chopped leaves and stir and cook till wilted.
serve on the side of the pasta.