gluten free wifey.

Where has Gluten Free Wifey been???

Wed, 20 Mar 2013 13:00:11 -0400

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!

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.

Thu, 20 Dec 2012 09:25:59 -0500

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:

http://www.realsimple.com/food-recipes/browse-all-recipes/toffee-pretzel-peanut-butter-cookies-00100000070694/index.html#

Sun, 26 Feb 2012 23:22:42 -0500

Thank you to Pinterest I will finally have some new fuel for this blog! More posts and links soon!

Pao de Queijo - Cheesy Bread Rolls

Thu, 01 Sep 2011 10:33:00 -0400

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:

http://allrecipes.com/Recipe/brazilian-cheese-bread-pao-de-queijo/detail.aspx

They aren’t what you could call “healthy,” but they sure are good!

Ingredients

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

Directions

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:

Kelp Noodle Salad w/ Peanut Sauce = YUM!

Tue, 09 Aug 2011 22:39:00 -0400

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…

http://www.kelpnoodles.com/about_us_faq.html

Please note that I do not have exact measurements here, so just keep tasting as you go!

Salad Ingredients:

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

Dressing/Sauce:

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.

Kelp Noodles:
http://www.kelpnoodles.com

Miso – Miso Master Organic White Miso:
http://www.great-eastern-sun.com/index.php/organic-miso-master-miso/view-product-flyers/nutritional-facts-short-term-miso-master-miso-html.html

Peanut Butter – Trader Joe’s Valencia PB w/ roasted flax seed:
http://www.traderjoes.com

Hot Sauce – Sriracha (aka Rooster Sauce):
http://www.huyfong.com/no_frames/sriracha.htm

Spice – Penzey’s Black & Red Spice (mix of cayenne & black tellicherry pepper):
http://www.penzeys.com/

Breakfast this morning...GF tasty biscuits!

Fri, 22 Apr 2011 10:27:49 -0400

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):

http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/

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.

Got Tots?

Wed, 23 Mar 2011 13:02:06 -0400

going to find these for the husband’s tour homecoming…

eatinglutenfree:

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!

Delicious salad dressing courtesy of Real Simple Magazine

Thu, 10 Feb 2011 23:10:25 -0500

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.

http://www.realsimple.com/food-recipes/browse-all-recipes/quick-carrot-ginger-dressing-00000000051142/index.html

So YUMMY!

Gluten-Free Rachael Ray

Mon, 31 Jan 2011 16:19:22 -0500

Gluten-Free Rachael Ray:

elizabethbennhoff:

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

Tue, 18 Jan 2011 13:11:34 -0500

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!

Gluten Detecting Service Dog...who knew!

Wed, 12 Jan 2011 16:14:07 -0500

Gluten Detecting Service Dog...who knew!:

Great article on a wonderful type of service dog. This article is also good at simply explaining how gluten can be “hidden” in seemingly gluten free foods.

Subway Tests Gluten Free Options in Select Markets!

Fri, 07 Jan 2011 10:49:58 -0500

Subway Tests Gluten Free Options in Select Markets!:

This is great news! I hope it is rolled out nationally. What I like best about this news is that they are training employees about the importance of preventing cross-contamination. Honestly, that is the MOST important aspect (to me)—it doesn’t matter if you offer gluten-free options if you prepare them in an unsafe manner.

Good luck Subway. Since my husband is on the road, A LOT, this could end up being fantastic news!

Gluten Free Bourbon Baked French Toast

Thu, 06 Jan 2011 11:36:00 -0500

It has been a while since I have posted anything new…all the old standbys were standing the test of time pretty well, until the holidays kicked in.

Husband and I went to a holiday brunch that had quite a few gluten free options, but also featured 2 wonderful baked french toast dishes that he TOLD me I had to try and tell him all about. I felt guilty, but I indulged and immeditately told him I would make one for him that would not only be GLUTEN FREE, but would also be BETTER.

On Christmas morning, this is what I made for him (and having tried the gluten-plenty kinds, I still loved the one I made much much better):

Gluten Free Bourbon Baked French Toast

1 loaf of bakery purchased Brown Rice Bread *

8 eggs

2 cups milk

1 ½ cups half and half cream

2 teaspoons pure vanilla extract

ground cinnamon (to taste—I like a LOT of cinnamon)

2 tbs butter

1 large apple (chopped)

¾ cup butter

1 1/3 cups brown sugar

¼ cup bourbon or American whiskey (I used Old Granddad)

1. Preheat oven to 350.

1. Slice bread into 1x2” rectangles (approximately, its okay if the shapes vary slightly in size). Butter or grease (I used non-stick cooking spray) a 9x13 baking dish and place bread in dish. In a large bowl beat together eggs, milk, cream vanilla and cinnamon. Pour egg mixture over bread and set aside.

2. In a saucepan, melt 2 tbs butter and sauté chopped apple until soft and starting to brown (I add a bit more cinnamon here and a sprinkle of sugar). Pour into bowl and set aside. Melt ¾ cup butter in same saucepan with brown sugar and bourbon. Heat until bubbling. Add apples and heat through. Pour mixture over bread and eggs.

3. Bake in oven for 40-50 minutes. If top starts to brown too much, tent loosely with foil.

4. Let cool for 5 minutes, slice and serve with additional bourbon sauce or pure maple syrup.

Options: Try adding raisins and chopped pecans or dried cherries and chopped walnuts to bourbon sauce.

* I purchased a loaf of Brown Rice Bread from Sugar Kisses Bakery in Berkley, Michigan (www.sugarkissesbakery.com) … based on successful bread pudding executions using the GF Bread recipe I posted here, you I am sure you can also use that as well.

FINAL NOTE: Many baked french toast recipes call for you to soak the bread overnight in the egg mixture (in the fridge). I felt that the brown rice bread was too fragile and the mixture would just turn to mush. You can experiment if you like, but letting it soak while you make the bourbon sauce worked just fine for me.

RECIPE: Gluten Free "Crabby" Cakes...a new version!

Sat, 21 Aug 2010 11:32:46 -0400

I got the idea to make “crab cakes” using potato chips from www.realsimple.com. I tweaked the recipe a bit melding it with my Uncle’s recipe for Tuna Patties (or Poor Man’s Crab Cakes—that I have also tweaked over the years) and my need to cook Gluten Free…and VOILA!

Ingredients (listed in order of incorporation)

1 can chunk light tuna in water
1 can albacore tuna in water
1 medium size apple
½ medium onion
1-2 handfuls of salt & pepper kettle chips
(I used KETTLE brand crinkle cut salt & pepper chips)
½ cup shredded sharp cheddar cheese

1 tablespoon sweet & spicy mustard
1 tablespoon mayonnaise (not miracle whip)
Penzey’s Chesapeake Bay Seasoning or similar GF seasoning
1 egg

Parchment paper
Cooking spray

Light GF butter/butter substitute

½ lemon

Heat Oven to 375.

Drain cans of tuna and dump into large mixing bowl. Grate the apple and onion directly into bowl. Crush chips into mixing bowl. Add cheese. Mix thoroughly.

Add mustard and mayo and season to taste (if you use regular potato chips, try adding some pepper to the mix too. Mix thoroughly again. Taste mixture for seasoning levels.

Add egg and mix again.

Line a cookie sheet with parchment paper (or foil if you don’t have) and lightly spray with cooking spray (especially if you use foil). Make patties with medium size handfuls of the mixture and place on the cookie sheet (should be 9-13 patties, depending on size).

Place in oven and bake for 15 minutes (or so). Check patties to see if they are starting to brown.

Take cookie sheet out of oven and place a small dollop of light butter on each patty. Switch to oven to broil and place patties back in oven for 5-10 minutes. WATCH the patties so they don’t burn.

I serve these with green beans, onion and mushrooms sautéed in butter and olive oil and seasoned with salt, pepper and ½ lemon.

Serve with beans, and ½ lemon wedge to squeeze over cakes.

YUMMY!!

Gluten Free Food Fare THIS Saturday, July 10th

Thu, 08 Jul 2010 10:44:00 -0400

Gluten Free Food Fare THIS Saturday, July 10th:

I hope everyone is enjoying spring and summer…I have been a little quiet here on the blog but I will post again when I find something new that my husband enjoys…until then, we are loving our old stand bys that you can find here at glutenfreewifey…

BUT! I just found out that Hiller’s Market is doing another Gluten Free Food Fair, at their Commerce Township location…I went to one at their Plymouth store a few months ago and had tons to blog about…if you have time and can go out to the fair, I highly recommend this Hiller’s event…you could practically make a lunch out of all the great samples! ha ha!

http://www.hillers.com/events/gluten-free-food-fair—-july-10th.html

(PS - its in Michigan…click the link for full info.)

recipe day = pumpkin upside down cake!!

Tue, 25 May 2010 09:53:29 -0400

well, it’s been a while…haven’t had much chance to try any new stuff lately with the new job and tons of music thangs going on with my husband’s band…

that is until last night. at 10 PM i was motivated to try a cake recipe that my aunt gave me on sunday…she made one that was not gluten free and since i had a cake mix at home that was, she gave me all the other necessary ingredients…

this version includes items with nuts but i omitted to make this a nut free dessert as well…

this is a delicious gf alternative to pumpkin pie! serve warm with whipped cream or vanilla ice cream!

preheat oven 350 degrees.

grease 13x9 pan.

ingredients:

filling:

3 eggs

2 lbs (2 cans) pumpkin

1 c sugar

1 can (12 oz) evaporated milk

2 tsp cinnamon

1 tsp nutmeg (omit for nut allergies)

½ tsp ginger

topping:

1 package gluten free yellow cake mix (18 ½ oz)

(i used a 15 oz betty crocker gf cake mix - http://www.bettycrocker.com/products/gluten-free-baking-mixes)

¾ cup melted butter

1 cup chopped walnuts or pecans (omit for nut allergies)

beat eggs and add all remaining filling ingredients, mix thoroughly. pour into greased 13x9 pan.

sprinkle dry cake mix evenly over pumpkin mixture and drizzle butter over cake mix.

bake for 30 minutes. sprinkle chopped nuts over cake. bake an additional 30 minutes.

if not using nuts bake for 60 minutes total.

————————————————-

note: i used ‘i can’t believe its not butter light’ for this recipe because it was all i had in the house at 10 at night…

glutenfreeandthecity: So, May is Celiac Disease Awareness...

Fri, 14 May 2010 10:46:28 -0400

glutenfreeandthecity:

So, May is Celiac Disease Awareness Month. I know its almost halfway through the month, but late is better than never!

The Celiac Disease Meetup Group is hosting a Celiac Disease Awareness Night with the Mets next in two weeks. AND CitiField has a completely gluten-free food stand. If you’re a celiac baseball fan-go!

Other Celiac Resources:

Celiac Disease Foundation

Celiac.com

National Foundation for Celiac Awareness

Celiac Sprue Association

Celiac Meet Up NYC

Gluten-Free Restaurant Awareness Program

Go to Guido's Pizza in Okemos, MI to get good gluten free pizza.

Mon, 10 May 2010 22:30:03 -0400

Is Guido’s a chain? Please send along more information for sure and we will certainly give it a whirl!

pizza time...again!

Mon, 03 May 2010 23:49:00 -0400

EDIT (1/6/11): We have decided that we are not going to return to Cottage Inn for their Gluten Free fare. They have not upped the game on teaching their staff about gluten free options and Buddy’s has completely blown them out of the water.

We just found out that COTTAGE INN pizza recently jumped on the gluten-free train, and tonight, we headed to a dine-in location to try it out…

If you dig CI’s sauce and great topping selection (limited a bit for gluten-free), then this is a great option. It is very similar to regular thin crust pizza’s from other chains, like Hungry Howies…We were happy to see that they use individual pans that are similar to very thick foil to prevent any cross contamination from pans used for regular crust.

Cottage Inn does need to get a menu together of all their certified gluten free toppings and such, but so far so good. The fella who took our order did have knowledge of what toppings were safe and what to stay away from, so that is a great start. Hopefully we will see something more comprehensive soon on their website:

www.cottageinn.com

Call your local Cottage Inn before making a visit, because not all locations are making gluten-free pizzas yet.

Despite a great experience today, my husband still like’s the Buddy’s gluten-free ‘za a bit better. He said that the crust has more flavor (Buddy’s uses bacon grease in their pans, hence the “flavor”).

snap crackle...pasta?

Thu, 29 Apr 2010 22:21:00 -0400

a strange thing happened the other day when i was making my yummy asian inspired dish (posted a bit ago) with beef instead of chicken.

i was boiling a pot of spaghetti style rice pasta (by DeBoles)…

it was the first time using this particular brand in this particular style…i usually cook gluten free pasta less time than the package directions and followed the same rule this time…i also constantly checked the progress because most gf pastas can go from almost to overdone very quickly…

well, it broke into so many little pieces, that 2/3’s of the package resembled rice when i poured it into the strainer…strange. even stranger? the pasta didn’t seem over cooked either when i tasted…it just burst into pieces…

anyone else ever run across this? so bizarre!