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
This recipe tastes a whole lot like the frozen ravioli I used to eat as a kid, which is exactly what I was going for. Many people who have issues with gluten also have issues with certain types of dairy. Personally, I tolerate greek yogurt, mozzarella (it’s low FODMAP) and parmesan cheese, which was the basis for the filling in these ravioli. One of my favorite things about my gluten free ravioli recipes is the sheer convenience of it all. It takes about 30 minutes or so to make a dozen ravioli (even faster with a Tortilla Press) then you just toss them in the freezer. With 3 or 4 ravioli in a serving (these guys are pretty filling), you’ll get 3 or 4 individual meals out of it. Just perfect for those days when you just don’t want to put a lot of effort into something – which is common in my household – not bad for under an hour’s worth of work! For more flavors, check out other ravioli flavors in the recipe index.
They bend, but they don’t break! Sounds a lot like my gluten free life – it’s had it’s moments, but it’ll never break me! Especially when I make something you can’t tell is GF…like these awesome spinach wraps. If you miss wraps that are full of flavor and have a lovely, chewy texture, you are in the right place! Invest about 30 minutes or so and you’ll be able to make several wraps that you can freeze for a quick and satisfying meal another day. Fill them with your favorite meats, cheeses, veggies, salad (that’s a chicken salad in the photo). Or, make a breakfast burrito. Fan of roasted red peppers? Check out the Gluten Free Wraps – Roasted Red Pepper & Garlic flavor too!
I lost sleep over this one, for no other reason than I couldn’t wait to get started to see if what my little old brain was thinking would actually have some reality attached to it. Living GF for so long, I really have learned to keep my expectations low when it comes to sandwiches and anything that has to do with bread. Now that the weather is getting warmer, the thought of wraps appealed to me, but I didn’t want one that was dry or full of ingredients to keep it shelf stable. And the ones I would be interested in buying are so dang expensive. Continue Reading
Remember these? It’s basically a Twinkie basking in the glory of raspberry and coconut (you can omit the raspberry and coconut and just make it a GF Twinkie). It made my family soooo happy, one sent a me text when I was traveling the other day to tell me how enjoyable dessert time had been. The iconic shape comes from a Twinkie Pan – yes, they do exist and of course you can buy it online, but you can also make them in the form of a cupcake, if you can’t wait of the delivery of the pan. Please note: these do not have the average 45 day shelf life of a regular Twinkie. In our house, we are lucky they last 45 minutes! Continue Reading
So let’s just get this out of the way…I am terrible at decorating cakes, cookies, etc, so my apologies for the photo. BUT, you’ve got to admit, the colors are pretty awesome for something that’s not out of a laboratory. With all the fake and artificial ingredient-laden foods out there, it’s nice to come across something natural that’s also visually appealing and delicious. Now, I am talking frosting hear, so don’t confuse natural with healthy…just sayin.’ The basic frosting recipe is quick and pretty much fool-proof. It starts with a base frosting (which is white) but also gives you options on how to make those fun colors – and chances are, you already have the stuff you need to make it happen!
For a great sugar cookie cutout recipe, consider using the Minty Shamrock Shake recipe, minus the mint extract and parsley as a really good (and naturally sweetened) vehicle for this frosting! Continue Reading
When I was a kid, one of the best things about this time of year was getting a cool and minty shamrock shake at McDonalds. I no longer visit fast food joints for my obvious GF reasons, but still wanted a little taste of my past. These frosting-filled sandwich cookies are simple to make, the cookie dough is sweetened with only maple syrup and applesauce, and the green coloring is actually NATURAL, and made from something you likely have in your pantry. Of course you can use food coloring if you desire, but for people who are avoiding artificial coloring, this may be quite the treat! Continue Reading
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 (and it’s really not very difficult at all) 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
Welcome to ravioli #4 in the ravioli-making series. This one can be made dairy free! And here’s a NEWS FLASH! I just changed up the prep to make it SO MUCH FASTER AND EASIER. You see, I roll dough fairly often, and in some cases it is that activity alone that becomes the dealbreaker in time and/or motivation to make a recipe like this. We all have our days when we just can’t get the desire to cook and need to break through it to have something really satisfying. Let me set the expectation for you – this really isn’t a big deal to do once you get started (just make sure you have all of the ingredients ready to go, or that frustration will just grow)! Continue Reading
Is it Entenmanns? Is it from New Jersey? No! It’s a gluten free crumb cake I made at home! As I continue down my never-ending gluten free journey, I get these little cravings of foods I used to love dearly. Growing up in Jersey, this was probably one of the best foods. Ever. I even worked at a bakery when I was in high school that made this among other gluten-filled foods that I long for every now and then. It’s been decades since I lived in the garden state, and Entenmann’s brand of crumb cake was a pretty good substitute for the real thing, but whenever my husband had to travel back to NJ, I always asked him to stop and get some crumb cake, pack it in his suitcase and bring it home…which he did! Continue Reading