No longer a casualty of your gluten free lifestyle! Pizza Rolls are back, baby! Our family used to love these little gluten-filled gems – they were a snacking go-to back in the day because they were convenient and tasty. Because I haven’t had them in maybe a decade, I started getting that craving for an off limits food experience that couldn’t ever happen. You know how that goes, right? So I went to work on making these. The main flour used is cassava flour, and it is readily available in many healthy grocery stores or online. It’s really a great flour to have on hand if you’re gluten free and grain free. Continue Reading
I’m thinking of starting a new category for my blog called, “Foods You Wish Were GF, But Aren’t… But Now Are!” This one took several tries to get it right, thanks to some really tough criticism from my gluten eaters who pushed me to keep making it so it could be as close to perfect (and crispy) as possible. They are really easy to make, once you get the hang of it (I’ve included a visual guide below to show you the technique). Continue Reading
Cherry tomatoes are probably the easiest, most abundant tomato to grow at home. Our plants have been producing hoards of them this year, both red and golden varieties. Because I don’t like letting anything go to waste, we’ve been roasting them because I’m just not ready to do any canning. It takes about 15 minutes to prep them, then 45 minutes in the oven. Continue Reading
I’ve got to admit, I get a little motivated when I see cooking shows do stuff that is a challenge for gluten free. One of those recent things is grilled pizza. Have you ever seen where the chef takes some uncooked dough (with gluten) and tosses is on the grill and proceeds to make a yummy looking, bubbly dough pizza? The gluten free doughs I’ve made are more sticky than their gluten counterparts, so tossing it on the grill is basically a no-go. Continue Reading
Mmmm, potato salad! One of my favorite side dishes in the summer is my mom’s potato salad – the typical egg-based potato salad with lots of crunchy vegetables – which we make several times during the summer.
For this one, we did things a little different. As a celiac, I’ve been known to overdo certain recipes to the point I just can’t bring myself to eat it anymore – you know, you find something tasty and safe and just keep making and eating the same stuff for days. So, instead of overdoing my mom’s recipe, this salad came about.
In 30 minutes, you can create a little something different to make gluten free life a bit more exciting and satisfying! If sweet, savory, smoky and a little kick are your thing, then read on. Versatile? You bet. It is an outstanding burger topping, a yummy appetizer when topped on a toasted GF baguette slice that’s been slathered with a little mascarpone or cream cheese. But, one of our favorite uses of this jam is on a pizza – spread it on your favorite GF pizza crust and place in the oven to heat it through. Sprinkle with (GF labeled) gorgonzola/blue cheese and wait for an overwhelming “Yum!” from your recipients!
Have you ever had a kohlrabi? If you participate in a farm’s CSA box program, you likely have received one of these in your box. They are also showing up at farmer’s markets this time of year (but some grocery stores carry them too). Also known as the “German Turnip,” it’s in the brassica family (think cabbage, broccoli and cauliflower) and not a turnip at all. It tastes similar to a broccoli stem..so it’s pretty mild. Continue Reading
Add some kick and crunch to your burgers (or even a salad) with these super-simple fried jalapeño rings. The inspiration came from strolling the aisles of a grocery store in Nevada recently, and right next to the French fried onions in a can were some French fried jalapeños, so naturally, I had to make them GF. Frying takes a little bit of the fiery bite out of these, so if you prefer a little milder level of heat when it comes to peppers, these might be a good option for burgers and such. Continue Reading
You learn the most interesting stuff at Gluten Free Expos. I was honored to do some food demos at an expo in Columbus, Ohio recently, and met several people who asked me if I had a good pierogi recipe. That’s what I adore about meeting up with people at expos – especially the regional flare that comes with it. So, you can thank the folks in Ohio for the inspiration for this recipe. And of course, these are not only super-easy to make, but they also have a DAIRY FREE option too! As I post this recipe, I’m also posting my “recap” of the Columbus expo you can read here. I try to make it a point to keep up with the direction of our gluten free population, and in turn, create the stuff we all miss the most! Continue Reading
If you’re feeling a little alone in your gluten free (GF) journey, there’s a fantastic place you can go to get some respite from the drudgery we call our lifestyle. It’s almost like a family reunion, minus the whacky uncle or aloof cousin, yet strangely similar with people like me, whacky and aloof when it comes to food. That place is a gluten free expo. I am embarrassed to say that in my nine years of being GF, I cannot believe I waited until year eight to seek one out, but I attribute it to one reason in particular: I didn’t really know there was such a thing. Continue Reading