The History of the Super Bowl & Gluten-Free Game Day Recipes

The History of The Super Bowl

The National Football League started in 1920, but it wasn’t until 1960 that the first Super Bowl was played. A group of businessmen who wanted to buy football franchises but were denied decided to create their league, the American Football League (AFL). For six years, the National Football League and the American Football League butted heads for years; in 1966, the owners negotiated an agreement with the leagues merging in 1970. The game was initially started as the AFL-NFL World Championship Game, but NFL Commissioner Lamar Hunt suggested that they called the new game the “Super Bowl.” Both Hunt and Commissioner Pete Rozelle believed a catchier title could be found, but sportswriters started using the name both the inaugural game in January of 1967, and the title stuck.

The NFL regulates the use of the words “Super Bowl’ so companies must create creative alternatives to market the game.

The three teams that have never been to the Super Bowl are the Houston Texans, Detriot Lions, and Jacksonville Jaguars.

A typical 30-second commercial that airs during the Super Bowl costs advertisers more than $5 million.

The Super Bowl venue changes every year and no home team has ever played in its home stadium.

The Teams That Are Playing This Year

Patriots vs Rams!

The New England Patriots were started in 1959 by William Sullivan, Jr. William was awarded the eighth and final franchise in the new American Football League. The first draft happened a week later with Northwestern Univerisity running back Ron Burton and Syracuse, New York was chosen as the team’s territorial choice.

The Los Angelos Rams started on February, 12th 1937 as the Cleveland Rams. Johnny Drake from Purdue Univerisity was the first draft choice in 1937. They moved to Los Angeles in 1946, moved to St. Louis, Missouri in 1995, and moved by to Los Angeles in 2016.

Every Super Bowl party needs snacks to satisfy cravings during the 2+ hour game and possibly overtime. Look no further. I compiled a list of gluten-free appetizers and snacks that are certain to please anyone.

Cauliflower Tater Tots with Chipotle Mayonnaise
Course: Main Course
Cuisine: American
Keyword: super bowl
  • 4 cups cauliflower rice
  • 1.5 tsp baking powder
  • 1/3 cup gluten-free flour
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • 1/2-2/3 cups gluten-free bread crumbs have extra for rolling the nuggets
Triple Chipotle Mayonnaise
  • 1/4 tsp Ms. Dash Chipotle seasoning
  • 1/4 tsp Cholula Chipotle Hot Sauce
  • 1/2 cup mayonnaise
  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside. 

    Mix together the flour, salt, and garlic powder in a bowl. 

    Pour in the cauliflower rice, dry ingredients, and the breadcrumbs into a blender and pulse until just combined. 

    Empty into a bowl. After making a nugget shape in your hand, roll the nugget on a plate of breadcrumbs. Place on the baking sheet.

    Bake for 20-25 minutes until golden brown.


Triple Chipotle Mayonnaise
  1. Combine Ms. Dash Chipotle seasoning and Cholula Chipotle Hot Sauce in mayonnaise of your choice. 

    Depending on how much spice you like, you can add more or less seasoning and hot sauce in the mayonnaise. 

Recipe Notes

Original Recipe:

Easy Pickled Jalapeños
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Course: Appetizer
Cuisine: American
Keyword: Jalapeños
  • 10 Large Jalapeños, sliced with stems removed and discarded
  • 2 Garlic cloves, smashed and peeled
  • 1 cup Distilled white vinegar
  • 1 cup Filtered Water
  • 4 tbts Sugar
  • 2 tbts Salt
  1. Combine the garlic cloves, water, vinegar, salt, and sugar in a medium saucepan. 

    Heat to a boil and stir to dissolve the sugar and salt. Once at a boil, add the sliced jalapeños making sure to press them into the pickling liquid. 

    Remove the pot off of the heat and let the jalapeños sit for 10-15 minutes.

    Use tongs to transfer the jalapeños into a clean one-quart mason jar or two-pint mason jars. Ladle the juices over the top of the jalapeños until you have reached the bottom of the neck of the jar. Allow them to cool at room temperature before securing the lid and placing them in the fridge. 

NOTE: This is not a canning recipe. Please treat these as any opened jar of jalapeños in your fridge.

Fun Facts About The Super Bowl 

The NFL regulates the use of the words “Super Bowl’ so companies must create creative alternatives to market the game.

The three teams that have never been to the Super Bowl are the Houston Texans, Detriot Lions, and Jacksonville Jaguars.

A typical 30-second commercial that airs during the Super Bowl costs advertisers more than $5 million.

The Super Bowl venue changes every year, and no home team has ever played in its home stadium.

Dr. Pepper Football Cake
Course: Dessert
Cuisine: American
  • 1.5 cups Dr. Pepper
  • 1/2 cups coconut oil
  • 8 tablespoons salted butter
  • 4 tablespoons dark cocoa powder
  • 2 cups sugar
  • 2 cups gluten-free flour
  • 1 teaspoon baking soda
  • 2 eggs
  • 1/2 cup buttermilk
  • 8 tablespoons salted butter
  • 4 tablespoons dark cocoa powder
  • 8 tablespoons whole milk
  • 4 cups powder sugar
  1. Preheat the oven to 350 degrees and grease or spray two oval shape metal pans.

    Combine the Dr.Pepper, coconut oil, butter, and cocoa powder in a saucepan over medium heat. When the mixture begins to simmer, stir well and remove from heat. Mix the dry ingredients together in a separate bowl and pour it into the saucepan. Mix together well. 

    In a separate bowl, combine the eggs and buttermilk together, add to the saucepan mixture, and combine well. 

    Divide the mixture into the two pans and bake at 350 degrees for 20-25 minutes or until the center comes out clean. 


  1. In a separate saucepan, combine the butter, milk, and cocoa powder over medium heat and stir until melted. 

    Add the powder sugar a little bit at a time, combing after each addition until smooth. 

    Pour over the cake


Iced Moroccan Mint Green Tea
Course: Drinks
Cuisine: Mediterranean
Keyword: Tea
  • 2 cups hot water
  • 12 fresh mint leaves
  • 4 individual green tea bags
  • 1/3 cup sugar
  • 2-2.5 cups honeydew melon
  • 1-1.5 cups ice
  1. In a large saucepan, bring water to a boil. Remove from heat; add the mint leaves and tea bags. Cover and let sit for 3-5 minutes. Once the time is up, remove the mint and tea bags. Stir in the sugar.

    In a blender, pulse the honeydew until blended. Add ice and tea mixture; process until blended. Serve over additional ice. 


Recipe Notes

Original Recipe:

Super Soft Pretzels
  • 3 tablespoons unsalted butter
  • 2 tablespoons packed brown sugar
  • 2.25 teaspoons packet of dry active yeast
  • 6 cups gluten-free flour
  • 2 teaspoons kosher salt
  • 2/3 cups baking soda
  1. Combine 2 cups of warm water (110-115 degrees F), butter, and brown sugar in the bowl of a stand mixture. Sprinkle the yeast on top and let it sit until foamy, about 10 minutes. 

    Add 3 cups of flour and 2 teaspoons of salt in the yeast mixture. Mix on low speed and increase the speed to medium as the flour begins to incorporate. Mix in the remaining 3 cups of flour. Mix until the dough pulls away from the bowl.

    Pour the dough onto a clean surface and knead until smooth (5 minutes). Brush a large bowl with melted butter, add the dough, and turn to coat. Cover with plastic wrap and allow it to rise in a warm place until doubled in size for about 1 hour. 

    Punch down the dough and then divide it in half. Divide each half into 6 pieces. Cover with plastic wrap. Line 3 baking sheets with parchment paper and coat with cooking spray. 

    Tape a 24-inch long piece of string to the countertop to use as a guide. Roll a piece of dough out on the counter, starting in the middle and rolling out to the ends until the dough reaches 24-inches long. 

    Lift the two ends of the dough and wrap one over another until a braided roll is formed.

    Repeat until all the dough is wrapped. 

    Place all of the rolls on the baking sheets covered with parchment paper and cover with plastic wrap. Let it stand at room temperature for about 30 minutes. 

     Preheat oven to 425 degrees F. 

    Fill a wide pot with 10 cups of water, add the baking soda, and bring to a low simmer. Use scissors to cut the pretzels off of the parchment paper. Working in batches, invert the pretzels into the water using tongs to peel off the parchment. Simmer until pretzels are plump, about 45 seconds on each side. 

    Spray the baking sheets with cooking spray.

     Remove with a slotted spoon and arrange on the baking sheets. Sprinkle with salt. 

    Bake the pretzels, rotating the sheets halfway through about 12-15 minutes. Brush with melted butter. 

Recipe Notes

Original Recipe:

Don’t forget to follow me on Facebook, Pinterest, Bloglovin’, and my email list!

Also, if you make any of these recipes or any of my recipes, tag me on Facebook or Pinterest @evelynesepicureanexpeditions so I can see y’all’s creations.