Where has Gluten Free Wifey been??? -
I have been squired away with photos, tours and other crazy things…but I have been keeping this bulletin board pretty regularly on Pinterest…feel free to follow there!
mynameislisamarie-deactivated20 said: Hi! can this be a private post? aha, I just wanted to say thank you for running this blog, my boyfriend just found out his gluten intolerant so he can't have anything with gluten in it, it's hard find good recipes that have no gluten in it, so thank you so much - it's helped us a lot!!!! :) xxx much love, lisa.
glad you have found it useful…i have been bad and a haven’t posted anything new here, but will try to put some new stuff up soon! just made some yummy cookies for hubby for the holidays using gluten free pretzels and crushed heath bars… he loves them… check this out:
Thank you to Pinterest I will finally have some new fuel for this blog! More posts and links soon!
Pao de Queijo
There are many recipes out there for the tasty rolls that my husband and I first found at both a Brazilian joint in Austin, Texas and most recently at Texas de Brasil (which opened a location in the Compuware building on Woodward in Downtown Detroit…worth a whole entire blog entry on its own!). Anyway, this is the recipe that I felt was the simplest to start out with:
They aren’t what you could call “healthy,” but they sure are good!
1/2 cup olive oil or butter
1/3 cup water
1/3 cup milk or soy milk
1 teaspoon salt
2 cups tapioca flour
2 teaspoons minced garlic
2/3 cup freshly grated Parmesan cheese
2 beaten eggs
1. Preheat oven to 375 degrees F (190 degrees C).
2. Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.
3. Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet.
4. Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.
NOTE: I have tried these a couple of times now, adjusting size of the rolls, rolling them into balls or just dropping spoonful mounds on the baking sheet (result pictured), adding additional cheese (why not!) and adding about 3-5 minutes to the cook time. OH! And I lightly sprayed my cookie sheets with olive oil, but I bet parchment paper would work great as well. EXPERIMENT! Especially with bake time and temperature because all ovens are not the same—my next experiment will be to try this out as a pizza crust!
9/12/11 - Since original post, I have attempted pizza crust once (will need parchment paper for second try), and today made the rolls again with shredded mozzarella instead of parm and the turned out the best YET! YUM.
This is a picture of non-rolled breads made smaller and bite size:
This is how the breads look when made at spec (1/4 cup size balls) and rolled into balls before being placed on the cookie sheet:
This is just a dish that I have thrown together a few times and have been very happy. While, this is not something that appeals to my husband’s tastes, the noodles are such a wonderful gluten free option—I had to share. They are not only gluten free, but also super low in calories (6 per serving) and kelp is also said to have other great nutritional benefits…
Please note that I do not have exact measurements here, so just keep tasting as you go!
1 package of Sea Tangle Kelp noodles
1 bunch of broccolini cleaned and chopped
1 cup shelled frozen edamame
1 red bell pepper finely chopped
2-3 rounded spoonfuls of crunchy style peanut butter
1 rounded spoonful of white miso paste*
Seasoned rice wine vinegar
Sriracha hot sauce
Penzey’s Black and Red spice
Blanche, broccolini and quick cook frozen edamame in same boiling water and cool immediately.
Mix dressing ingredients to desired taste and to achieve consistency similar to pudding. Set aside.
Drain kelp noodles and give them a very coarse chop.
Place noodles and veggies in a large mixing bowl and toss to combine. Add dressing and toss again until fully incorporated.
Chill for one hour.
*Make sure to check your miso ingredients because there are few that use barley for a different or stronger flavored miso.
Miso – Miso Master Organic White Miso:
Peanut Butter – Trader Joe’s Valencia PB w/ roasted flax seed:
Hot Sauce – Sriracha (aka Rooster Sauce):
Spice – Penzey’s Black & Red Spice (mix of cayenne & black tellicherry pepper):
Had these today with breakfast this morning! YUM!
Light and Fluffy Gluten Free Biscuits
Adapted from (based on what I had in the pantry and the fact that I needed to make a smaller batch):
These were delicious, easy.
¾ c brown rice flour
1 c corn starch
¼ c sorghum flour
1 tsp baking powder
1 tsp salt
1 tsp baking soda
1 tsp xanthan gum
½ c I CAN’T BELIEVE IT’S NOT BUTTER LIGHT
½ c milk + about a TBS full
½ c water + about a TBS full
½ tsp cider vinegar
1 egg beaten
Preheat your oven to 350 degrees.
In a large mixing bowl thoroughly combine the flours, baking powder, salt, baking soda, and xanthan gum.
Add the butter, soy milk, water, vinegar and beaten egg to the flour and stir until the dry and liquid ingredients are combined and there are no large chunks of butter.
Using a large spoon, drop the dough onto a greased pan to make 12-16 biscuits. Cook at 350 degrees for 15 minutes or until golden brown.
going to find these for the husband’s tour homecoming…
Do you LOVE tater tots?! I found the best tasting gluten free “tots” from Trader Joe’s in the frozen section. It’s a great alternative for french fries and it’s super easy to cook! Buy them and try it for yourself! The best part about the tots is its crispiness, natural flavor (doesn’t taste like oil or chemicals), and you don’t need any oil!
I guarantee these “tots” will not disappoint!
Thank you Real Simple Magazine for the delicious Carrot Ginger salad dressing recipe! With so many gluten additives in regular store bought, this option is very welcome!
It is just like the dressing that one of my favorite local sushi joints uses on their salad as well and it was so easy to make!
Just be mindful of what type of miso you purchase…a couple of the organic miso options at my local health food store used barley in the process.
Gluten-Free Rachael Ray -
Yeah, a lot of people find her annoying, but I love her. Here’s the link to Gluten Free recipes on Rachael Ray’s Gluten Free recipes :)
The magazines former editor-in-chief is Silvana Nardone of http://www.dishtoweldiaries.com/ I know she had a big influence over this!
Gluten Free Food Fair - January 29, 2011 - Plymouth, Michigan -
Once again, Hiller’s is hosting a gluten-free food fair from 11-3 at their Plymouth, Michigan location. I am not sure if I will be able to go, but thought I should pass the info along!