When was the last time you enjoyed a soft, warm breadstick from Olive Garden? That’s what I thought. When a friend asked my daughter on a scale from 1 to 10 where these rated, my daughter rated it a 9. When asked why not a 10, she exclaimed, “Because they are not unlimited!” The “hardest” part of making these are learning how to set up the form for the pan (easy to follow instructions are below), but do it once, and it won’t be a big deal anymore. Continue Reading
Elegant and easy appetizer needed? Mushrooms, tarragon and bacon take center stage in this delicious toast that can be served warm or cold. Warm your favorite cheese on top of a crispy toast (omit if you’re dairy free – still delicious) and you’ve got something really special. Thinking of the “optional” option with the fish sauce? Unless you have an allergy, consider getting to know this stuff. Used sparingly, you won’t get a fish smell or taste, just a little umami in many different dishes! Continue Reading
These biscuits are special. Why? Not only do you NOT need to chase it with a glass of water after eating it (yes, they are moist and buttery), but they just had the honor of competing in the Special Biscuit category of the Biscuit Baking Contest at the International Biscuit Festival. Every May, adorable Knoxville, Tennessee celebrates all things biscuits. A third place finish was perfectly fine considering the gluten-filled competition: a chef and a multi-time contest winner. For me, it’s the closest thing I’ll ever experience to being on “Chopped,” one of my favorite cooking shows, except a really chill version of it. For Biscuitfest, entries have to be crazy-special. My entry was accompanied by Beurre-acha Shrimp, Avocado Crema and Crispy Shallots.
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
When fruit gets a bit overripe in our home, I make some sort of bread or dessert out of it. This recipe came as a result of several speckled bananas that weren’t going to be eaten as is. It became a dessert, then it was even better for breakfast the next day. This super-moist cake uses two bananas and only two tablespoons of coconut sugar (the ripe bananas provide plenty of sweetness), but of course you can add a little more if you have a sweeter tooth. To give it a little crunch, add some granola. If you happen to have four ripe bananas, double the recipe and use an 8″ x 8″ pan. P.S. It freezes well too! Continue Reading
Introducing one gluten/grain free recipe with many options: Make it egg free or dairy free. Make mini pizzas or a whole pizza. You can even make sandwich buns! An oops the kitchen other day turned into this fast egg-free pizza crust. Then I started thinking about the folks out there who are OK with eggs, but can’t do dairy, so a tiny change and voila! This recipe can do either, but the results are a little different. The dairy free bread has a little firmer structure and a tighter bubble, while the egg free bread has a lighter, chewier texture. But wait! There’s more! Both types freeze and reheat well, so add a little convenience to the features of this recipe – and on those “hangry” days, nothing saves the day like having a frozen pizza crust around to make a quick meal. I tested both pizzas in the photo and honestly, either one could please us gluten free desperate-for-good-bread people. Continue Reading
Giving up gluten meant giving up breaded stuff for a while until I was able to find a palatable replacement for breadcrumbs. Although store bought varieties are available, like many things gluten free, they have ingredients, additives or gums that are no longer on the list of stuff I eat. These “crumbs” are grain free and can be dairy free (and paleo) by substituting the cheese for Nutritional Yeast. This recipe uses almond pulp (the by-product Make Your Own Almond Milk) but almond flour can be substituted in its place.
…or a crunchy snack! This recipe offers the option of Ranch or Italian flavor. As many of us know, gluten free bread is expensive and tends to dry out pretty fast. If you have some dry, stale gluten free bread on the verge of being thrown away, consider spending about 20 minutes making these croutons which also double as a quick snack too. Yummy! Continue Reading
Bread, hot and fresh out of the oven. Nothing makes us gluten free folks more excited (or sometimes more cynical), hoping it’ll meet our expectations with taste and texture. Because there’s no yeast in this bread, this recipe requires only about 10 minutes of prep time and another 20-25 minutes to bake. Continue Reading
Forget boxed stuffing for your holiday table, but don’t forget this stuffing! Super easy to make and you probably don’t need to mention it’s gluten free because it tastes like the real thing. You can make the Fast Focaccia a day ahead of time since stale/toasted bread works just fine in the recipe. If you need a dairy free option, make the Hamburger Buns ( just pour the batter into one mound on a cookie sheet), cool and cut into cubes.