Tag Archives: gluten free recipes

4 Awesome Ways to Enjoy Gluten-Free Passover to the Max

gluten-free passoverIt’s Passover, bitches! I don’t know about you guys, but so far we’ve gone through about 8 boxes of gluten-free matzo. Matzah, or whatevs. My kids eat it like it’s candy, and I just feel obligated to grab some when I walk by because, come on, target market. This year, more than ever, the gluten-free Passover business is booming. See above for evidence. Also evidence that I will buy anything marked gluten-free.

If you’re also part of that target market then I suggest you keep Yehuda in business by picking up 12 or so boxes of your own matzo and matzo-ish products until they disappear from the shelves just like Elijah’s wine. I didn’t even know matzo farfel existed until I saw the GF version, and bam, look what I made with it!

gluten-free passoverThat’s some delish gluten-free granola happening right there, folks. I got the recipe from the LA Times and just omitted that pesky fruit (I have a weird fruit thing) and went to town. It smelled as good as it tasted. In other words, I had to hide it from my greedy family so I could enjoy it my gluten-free self. Still, I am suspicious that gluten-free matzo farfel is really just gluten-free matzo crumbs. I mean, if that’s how you want to play it . . .

gluten-free matzo
Sure you can hide the matzo, but if you make a lovely kale and artichoke dip (recipe in my next book, coming right up!) you can dip that gluten-free matzo right in and pretend you’re having normal crackers. Or you can buy those handy gluten-free matzo-like crackers, also by Yehuda. Also shown above in my supermarket splurge. Yehuda, you temptress.

gluten-free matzo ball soupThis is the first time I “made” gluten-free matzo ball soup and I’ll be sure to actually make it next time because, damn this mix was salty! While the actual balls were quite impressive in their texture, the soup mix that came with the gluten-free matzo ball mix was not my fave. Next time I’ll bust out the chicken stock and go to town, and just use their balls. Balls.

gluten-free matzo

I hope you saved room for dessert because this is the gluten-free chocolate covered matzo you’ve all been waiting for. Oddly enough, I remember using saltines to make this exact same dessert for Christmas back in Oklahoma. The only difference were the almond sprinkles on top. It’s really super simple, but the taste is out of this freaking world. Here’s how you make that magic happen: Continue reading

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So There Should Really Be a Gluten-Free ‘Chopped’

gluten-free cooking competitionDang, my family loves the “Chopped.” While I’m always like, “I should see if I can get on that show,” every time they’re “Pizza Night!” I realize how much gluten is up in there. You can’t make yet another bread pudding without the bread, you guys. Well, I can. But, anyhoo.

The point of me going on and on here is two-fold, 1) There should totally be a gluten-free episode of “Chopped;” and 2) Making your kids play “Chopped” for their supper when you don’t want to deal is GENIUS PARENTING.

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Gluten-Free, Dairy-Free Hamantaschen for Purim!

gluten-free hamantaschenPurim is such a weird holiday. I had heard of it randomly, but the first time I learned what it was actually about was when we moved to LA and my daughter’s pre-school was celebrating. I always knew it was considered a “kid’s holiday” but wow, the story behind Purim—so not kid-friendly.

You take a story of deception, planned genocide and murder and turn it into a kid’s holiday (oh, and also one where adults get loaded). Ummm, OK. But hey, cookies! And clearly I don’t get it because, as my daughter said when we were making the delicious cookie treat that accompanies Purim, “You’re not the Jew here. I am.”

No pressure to convert there, amiright? But let me show you the difference between MY gluten-free hamantaschen and hers (aka, the girl in Jewish Day School). Mine:

gluten-free hamantaschen

Hers:

gluten-free hamantaschenYeah, eat that, girlie!

Which she did. Because, you know, it tastes exactly the same. The look, however, is supposed to resemble Haman’s (Boo!!!) hat. The evil advisor who tried to kill off all of the Jews. Again, we’re making a COOKIE that looks like this evil guy’s HAT. Not sure how that happened to become a tradition, but it sure is yummy.

The best guide in folding up the hamantaschen can be found on another I-married-into-this gal’s website, The Shiksa in the Kitchen. She made a first-timer’s try very, very easy. (Do not ignore her advice to have everything prepared and to work quickly, the dough will get too sticky fast.) And the actual cookie is a sugar cookie, so I’ve got this. I also decided to fancy up our hamantaschen by using a chocolate almond filling and a pomegranate jelly (thanks to my G-Free Foodie Box!). See here -

gluten-free dairy-free cookies

Regardless, making gluten-free hamantaschen is super easy (unless you’re an 8-year-old girl, apparently) if you follow The Shiksa’s instructions and my recipe below substituting ATK gluten-free flour. I also decided to go dairy-free because when you’re working with gluten-free dough, the butter just makes it less workable. So bonus!

One note, check the cookies after 18 minutes if you’re using the dairy-free recipe, these babies cook fast!

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I Made My Husband Gluten Intolerant

gluten-free Indian foodIt’s a Tuesday night and the usual is happening. Kids are in bed, we’re previewing our DVR to see what we have to look forward to and getting ready to chow the hell down. Tonight it’s a homemade chicken masala with rice (hold the naan). I did decide to bake up some Brazi bites to go with our dinner, hoping it would make the naan-less Indian food somehow better. It did! For me. O.M.G. I love Brazi bites.

I would actually not know about whether or not my husband felt satisfied with the gluten-free version, because dude rarely complains about the diet that most of the household maintains. Also, I cook a heck of a lot more so naturally I’m not making gluten up in here. That’s just silly. But just last week my husband did actually have an issue, and it was 100% my fault. Or maybe 90%, 10% genetics. Or perhaps 60% me, 20% genetics, 10% processed wheat. Or maybe it was 90% processed wheat and 10% me. Oh, who am I kidding. It was totally me.

After three years of living with gluten-free me, my husband can’t really digest the gluten so well. We were out of town last week and dining it up and sure, he availed himself of the bread basket whenevs. No judgment from me. Hey, it’s not my kitchen and I say load up and party when you can, my friend. Then we got back to the hotel, and . . . not so much.

So yeah, I feel pretty bad. Not as bad as I do for me who really, really, really can’t ever gluten, but still BAD. If this man had not been enjoying the gluten-free life (or pretending to, because, come on) he would most likely still be munching away on breadsticks happy as a clam. Well, not a clam, because he’s kind of got a shellfish thing.

What I’m trying to say is, WEIRD. I know that I react much strongly now if I get cross-contaminated than I did before I cut gluten out of my diet and ate it every damn day. I mean, it’s brutal if I get gluten’d now and when I was shoving it up in my mouth I might have at least one day where I wasn’t on the pot 18 out of the 24 hours. I’m more sensitive now to gluten, it seems, and so is he. Bummer.

I owe that guy. I owe him.

Has this ever happened to you?

Oh, and here’s how to make that yummy winter dish!

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America’s Test Kitchen Goes Gluten-Free! + Giveaway!

gluten-free bread recipeThat’s a lot of exclamation points in one headline. But I kind of get excited when an institution like America’s Test Kitchen gets all up in our gluten-free business by publishing The How Can It Be Gluten-Free Cookbook and creating their own ATK gluten-free flour blend. Woot! The experts are in the hiz-ouse.

These lovely folks sent me the book, a canister of pre-mixed gluten-free flour blend (do they know how lazy I am? I guess so) along with a solid bread pan. Which is why I just had to test out a bread recipe. Since I love the cheese so much I made their Cheddar Cheese Bread and wowza! This bread disappeared in like 5 minutes as my kids grabbed it right out of my hands before I even had a chance to make grilled cheese sandwiches.

Since I hid two pieces behind my back, I was able to make myself a toasted turkey, cheese and arugula sandwich. I say toasted, because I just wanted a little buttery crunch instead of a melty mess since the bread was so light and nice. Lookee -

gluten-free cookbook giveawayI SWEAR there was more arugula in there. I’m not just trying to pretend I eat vegetables up in here. Anyhoo. This gluten-free bread was incredibly easy to make, and was ready in no time.

The thing I love about all of the ATK recipes is that they explain why a prep choice was made. In this recipe the instruction is to use a large hole box grater for the Parmesan and talked about why it was crucial. If that had not been there I guarantee you I would have grabbed the microplane. ATK makes sure you’re doing it right. Like your mother. It’s the mother of gluten-free cookbooks.

It really is great for those of us who have been slogging away at this gluten-free cooking thing for awhile, and newbies who may not get why certain things are done in the kitchen. Additionally it’s chock full of information about shopping, substitutions and why everything works. It’s just fab. You want one? Giveaway instructions at the bottom of this post!

Now, you’re probably wondering how you can get some of this gluten-free cheddar cheese bread right up in your mouth asap, right? Here’s how:

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Gluten-Free Valentine’s Day Disaster!

gluten-free valentine's day cookiesWe’ve all been there. You’re all up in your kitchen going, “OMG, you guys! I’m about to rock the house with these treats!” And then, bam, that vanilla you thought you were adding to your cookies turns out to be mint. Amiright? No? Just me?

So that happened.

And the thing is, I was going for the easiest possible Valentine’s Day cookie solution by using Glutino’s sugar cookie mix. That is hard to mess up my friends, but I did. Or I possibly made it BETTER, which I’m really coming around to now that I’ve gobbled up four heart-shaped cookies with a minty tingle in one sitting.

Normally if you’re mixing up Glutino sugar cookies they recommend you just ball it up and bake. But if you want to go at it with a cookie cutter, do what I did and after mixing the ingredients allow the dough to chill for about an hour. Gluten-free flour a surface and a rolling pin, then roll out that dough to about a 1/4 inch thick. Cut into your favorite shapes and bake.

If you don’t have any Glutino handy, you can use this recipe wherein I used the Cup4Cup. These were awesome too. But the best part of my experiment in Valentine’s Day cookies was finally getting the icing right. I love me a buttercream, but butter don’t set. Instead, use a corn syrup based icing and if you want to make it dairy-free, you can substitute almond milk right on down the line. It’s like magic.

The thing is, we all know that sugar cookies with icing really means Christmas. And with that mistake-o-mint, these heart cookies totally reminded me of Christmas. Which made me think, “How many days until Christmas?” Because that means, “How many days until I can take some time off with my family and sit around shoving food in my face, and especially that Garrett’s popcorn?” Those were the days.

Let’s relive them, shall we?

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Cooking The Hell Out of a CSA Box . . . Again!

gluten-free CSA Box recipesThere are oh so many sign ups when you’ve got kids in school. There’s the PTA, the recycling “green” team, the carpool traffic cop . . . and so much more. Which is why my hand is always raised when there is anything, at all, even halfway related to food. I grabbed that beautiful CSA box once again from my daughter’s school and did it all Chopped style to make some awesome gluten-free food stuffs for the school. LOVE IT. And how great looking is that produce up in there? Daaaamn.

I’ve always wanted to to see how kids respond to quinoa and cheese vs. traditional mac style, and this was the perfect opportunity to try that biz out. Adding tiny chopped broccoli makes it community supported agriculture-box friendly, and super delicious for kids and adults alike. Here it is, a one pot super fast dish that is RAD -

gluten-free CSA recipesReally, you just cook the quinoa as the package instructs, add in about 1/4 cup of vegetable stock (gluten-free, natch) at the end, keep the burner on low and add 1 cup of grated cheddar and diced broccoli. Stir, and serve. YUM.

I’m honestly at a loss with the Kiwi fruit. I have such a weird seed issue, but it’s so cute! I thought about throwing together a tart, then went “Mascarpone!” One way to enjoy delish fruit is to just dip it into a lovely mascarpone, honey, vanilla and cream mixture like Ina Garten does. Serve it up, my friends, Serve it up.

gluten-free csa boxIf you want to keep things running smoothly and quickly, call in the stir fry police. Yes, it is a cheap and easy move, but who doesn’t love a great stir fry? This particular box included snap peas, bok choy, leeks and carrots. Which means = delicious over rice.

gluten-free csa box recipesSauteeing these farm fresh vegetables in olive oil, garlic, ginger, wheat-free tamari and sesame oil keeps the veggies crisp, flavorful and fresh. Be sure to use the peeler to shave carrots over the mixture right before it finishes cooking so carrot ribbons don’t soften too much. Serve over organic brown rice, and BAM.

The kicker recipe was, of course, the Citrus Julius. Mmmm, mall food.

gluten-free orange juliusI’m starting to think I should start a service where people drop off their CSA boxes and I cook up a crazy meal. Of course, these people would have to love the idea of mystery ingredients. And throw-backs to the ’80s. Actually, those people sound like AWESOME people.

Also, this entire process (except for the freezing of the citrus juices) took about 30 minutes total. COOL. Which kind of goes to show that fresh, unmessed with ingredients can really turn into something amazing with just the tiniest effort. Really, the instructions above will give you a great, fast, easy result. Try it, you’ll like it! And that ends my preaching for the day. OH, except one more thing. If you haven’t seen it yet, you MUST watch True Detective. Best. Show. Ever. Matthew McConaughey. That is all.

XOXO

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What’s Your Damage?: Dairy

gluten-free orange juliusDo you remember those halcyon days of hanging out at the mall rockin’ your stirrup pants and sipping on an Orange Julius? I’m not sure what happened to those orange filled plexiglass walls, but you’d have to search long and hard for a creamy orange drink these days. Which is why this next generation of kiddos has no idea what they’re missing. None!

When I took home the CSA box from my daughter’s school and it was filled with cara cara Oranges, tangerines and mango oranges, I thought it was time to intro those kids to the world of the OJ. Of course, getting organic citrus from local farms in a variety of ways is very different from using an orange juice concentrate from the Piggly Wiggly, which is how you can make an easy Orange Julius up in your own blender. So I improvised.

I juiced all the citrus up in my box, and added in two more navel oranges for good measure. It was about 8 citrus fruits in total, and then I froze the juices overnight. This way, when you’re making your frosty treat you’ve got extra ice content and it will remain slushy longer. Which is really the goal here, is it not?

Honestly, I always thought the idea of combining orange juice and milk was a little yuck, so I was already planning on substituting almond milk for the regular kind. You guys, I had a zillion kids and teachers asking me for this recipe after serving it up at school, so yeah, use almond milk (or the kind you enjoy the most).

All righty now, put on some Tears For Fears, rewind that John Hughes movie, and mix up a dairy-free Citrus Julius, my friends. It’s 1988 again, and you’re thirsty.

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Gluten-Free Honey Buttermilk Fried Chicken

gluten-free fried chickenMy daughter came home from somewhere I can’t recall and announced that she had just had the BEST honey fried chicken. My intense jealousy sent me straight to the store for cut up chicken pieces and buttermilk. Because you know, I WANT FRIED CHICKEN TOO. I’ve done the chicken and waffle thing before (recipe in my book) on the gf, so this is really adding a honey step for even more deliciousness.

Fried chicken is one of those things that I truly missed the most when I was diagnosed with the sprue. Sure, I can make it myself and it’s not too complicated (says the girl who grew up with a grandmother who made it every time we were over), but I’m still super sad I can’t drive up to a joint and just dive in. Sigh. So this was fun to have around for a day or two including leftovers. I felt like I should have taken the extra on a pic-a-nic, but alas, we kind of don’t do that anymore. You never catch anyone packing up the cold chicken and potato salad with a checkered cloth and heading out to the woods. WEIRD. Why don’t we do that? We should do that.

Regardless, I had some Hodgson’s mill gluten-free seasoned flour which I’ve used before, so I just added some corn starch for extra crunch (you can also use potato starch or tapioca starch). If you use regular flour, salt and pepper that stuff and throw any other spices in that make you happy. Maybe even some hot sauce. The end result? Awesomeness.

Three words, you guys: Fried honey chunks. You should do this.

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Udi’s Does Christmas (Gluten-Free, Of Course)

udis cinnamon rollIf there’s one thing I cannot do without during my gluten-free holidays it’s the Udi’s. From the stuffing, to the easy dessert options, I’m all over it. This holiday the good people of Udi’s sent me a box of products to see what I could make of it. Oh, I made of it. I made of it, good.

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