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 our 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
This one is at the top of the list for our family favorites. Like many pasta dishes, it can be difficult to recapture the flavors and textures of pre-GF days, but this lasagna seems to evoke positive comments with practically every bite! One piece is very filling, but in this family, we go back for seconds…and then plan some extra exercise to work it off. Continue Reading
Simply elegant, fantastic flavor and so easy to make, serve this sun dried tomato pomodoro on zucchini noodles (pictured) or your favorite gluten free pasta. It also tastes great cold! It pairs well with that Gluten Free Chicken Marsala in the foreground of the picture. For paleo folks, I imagine ghee could be a good substitute for the butter, but I’ve never tried it!