Not so long ago, two family members decided to go vegetarian – for no other reason than they said they didn’t care for the taste and texture of meat anymore. For some meat, I can’t totally disagree with them. For me, the more different we get with our particular protocols and preferences, the more we have to cook (separate meals), the less we get to eat together (because preparation gets out of sync), or both. So, to dine together, I’ve been playing around with some different stuff that satisfies my gluten free needs and others’ vegetarian needs. Mushrooms do a great job of absorbing flavors and have a great texture, so this just seemed like a good project to work on. Continue Reading
If you’ve ever eaten at a Brazilian steakhouse, you know what I’m talking about. Those beautiful, delicious balls of cheesy bread they keep bringing to you throughout your meal. And because they are gluten free, they can end up being the highlight of any meal. If you search the internet for Brazilian Cheese Bread or Pan de Queijo, you’ll find dozens of recipes on how to make these – with milk and cheese. I was working on one of my own versions, and got sidetracked when I was curious if they can be made dairy free as well. For dairy free, these exceeded my expectations. The recipe doesn’t make a whole bunch of them…only 6, but that gives you a chance to try them and if you like them, you may need to double or triple the recipe if you have others to feed. Continue Reading
Are you a fan of fried fish? Since going gluten free, do you occasionally miss the yummy comfort food of some fish and chips? Give this recipe a try and see if it satisfies a little of that craving. I am honored to say I get a ton of positive feedback on my Chicken Nugget Recipe. This recipe is a take on that one, with a few minor changes for flavor, but also in my cooking method. Continue Reading
Ever get bored with your same-old gluten free meals? Perk them up and make them way more enjoyable with flavors only herbs and spices can provide. With herbs, I usually have the basic ones growing in a pot somewhere – fresh rosemary, basil, thyme and oregano. Just pick, chop and toss in a salad, or sprinkle on some sautéed meat and vegetables and you have a sensational meal experience. But, unless I want to grow dozens of herbs, dehydrate them, etc., my drawer of bottled herbs and spices get a workout on a daily basis. Continue Reading
Getting tired of the same old gluten free cereal or eggs for breakfast? These little gems are ready in about a half hour. It makes six mini cakes (I like two per serving), so I make them one morning and have breakfast for the next three mornings. Convenience is a beautiful thing. These have very little sugar, and the banana in the batter keeps them moist (even the following days), but doesn’t have a banana flavor to them. They remind me of a store-bought, individually wrapped coffee cake from my pre-gluten free days. Continue Reading
We recently visited a new taco place that serves street tacos – beautiful mini-sized tacos which provides the option to try many different flavors. All the fried foods were off limits for me since the fryer was shared with battered items. One of my family members ordered the beer battered avocado taco, and I must admit I was a bit envious! So, what do I do? Create it at home, gluten free of course! This was tested by several gluten eaters, so I feel confident sharing it with you! Enjoy! Continue Reading
Who doesn’t love cupcakes? Perfect little controlled portions of yummy goodness. The little burst of raspberry in the center make these extra special. The SPRINKLES, which just add pure fun, also need to be vetted for their gluten free status. For the last two holidays, the brand Hobby Lobby carries in their seasonal section have had a gluten free indication on the label (as with any product, GF status can change, so don’t take my word for it). Get out the bifocals, if needed, because it’s listed pretty small on the label.
Do you ever have this happen to you? You’re watching TV and restaurant commercial comes on and displays all kinds of stuff you used to love to eat but no longer can? That happened the other day, when I saw some kind of shrimp, coated in a spicy sauce and I realized I haven’t enjoyed that kind of dish in a long time. Ah, the power of advertising. Instead of running to a restaurant and trying to communicate my gluten free needs, cross contamination concerns and all, I headed into the kitchen and this recipe was born (with no gluten concerns anywhere). This is the chicken version, and I’ll be trying it with shrimp in the near future. Now, if you’re grain free, omit the rice and figure out where you stand on rice vinegar. In my recent low FODMAP journey, I’ve added a little rice back into my life with good success, but corn and quinoa are out. So that’s my grain free stance as of right now. Continue Reading
Bored with the same ho-hum breakfast? If you have 10 minutes to spare, you can whip these up, toss them in the oven and continue with your morning routine for 15 minutes while these bake. They will rise tall, like the photo, as they come out of the oven, but will quickly settle in. They are not overly sweet, but have a crater of crunchy sweet cinnamon in the middle. Add a little more sugar to the batter if you like things sweeter. This recipe makes three babies- which is one serving in this household.
My mom used to buy these cookies at the store when I was a kid. They came in a cardboard tray, were wrapped in cellophane and basically signaled the start of the holiday season. In addition to being gluten free, the powdered sugar and holiday spice flavors add a little more joy to the holiday and pair well with a cup of tea or hot chocolate. They are super-fast to make and are also egg and dairy free!