Tacos! Drive thru beef and chicken, crunchy or soft may be our most familiar tacos – staples of a fast food diet. But if you’ve never had a fish taco, I content that you’ve never enjoyed the best taco of all. From South America, across Arizona and up to Alaska, fish tacos are routinely on restaurant menus, even at airports and most home cooks have their very own favorite versions.
Fish tacos, in all their regional variations are a culinary sensation.One you shouldn’t miss out on just because you don’t frequent these locales. They are incredibly easy to make at home.
Gluten-free tortillas are easy to find in local groceries. This makes constructing a perfectly delicious gluten-free fish taco pretty darned easy in under 30 minutes. The best fish tacos I have eaten are made with Alaskan halibut or mahi-mahi. Spicy coleslaw and fusion mayonnaise (spicy, often citrus flavored mayo) are the icing on the cake, when it comes to dressing up a fish taco.
Here’s a recipe for my version of gluten-free fish tacos, just in time for Cinco de Mayo. Add a side of homemade guacamole and pico de gallo and be prepared to enjoy. Viva tacos de (more…)
Here’s our latest and favorite gluten-free (and dairy-free) bread recipe. This gluten-free bread has a terrific springiness and is neither too dry or too wet. And, it has a wonderful yeasty flavor and calls for simple ingredients that are easy to find.
When followed exactly this recipe is consistently dependable. The batter rises quickly and as the loaf bakes it doesn’t bubble over the sides of the pan. As it cools it doesn’t cave in.
It’s highly recommended that you use a good kitchen scale to weigh ingredients, don’t substitute with other gluten-free ingredients and use an instant read digital thermometer to know when your bread is done. And if you have a good stand mixer that helps too.
You will see two out-of-the-ordinary recommendations in our new gluten-free bread recipe. The directions call for using both(more…)
On a recent visit to a museum, my husband and I stopped at its cafeteria for a snack. The choices were cookies and cupcakes, pretzels and potato chips, and assorted drinks. Clearly, the cafeteria didn’t cater to those of us who are gluten-sensitive, lactose-intolerant, and/or weight watchers.
Much against my will, I bought the only snack I could tolerate although it meant throwing my diet out the window: potato chips. And much against my dislike of being labeled a complainer, I decided to speak up. “Would you consider carrying gluten-free products?” I asked. “I can’t eat most of what (more…)
Bean bakes are the best thing to come my way, foodwise, since I learned that I was not only lactose intolerant and needed to diet but also gluten-sensitive. Seriously.
Candy canes can make any cake or cupcake turn into a magical winter treat. All you need to do is take some gluten-free candy canes (click here to see my favorite brand) and crush them up. Sprinkle them on top of your favorite frosted treat and you will end up with a beautiful creation that looks like it is from a bakery.
Some of my favorite ways to use the candy canes:
1. Make a vanilla cake from your favorite mix. Add 1 teaspoon of peppermint extract to the batter. Bake and allow to cool. Frost with frosting (I like the Betty Crocker canned frostings). Sprinkle with crushed candy canes. (more…)
We discovered during the past year that my 4-year-old son Ronin and my 21-month-old daughter Ellie are both gluten and dairy intolerant. My husband John is gluten-free too. The good news is that changing Ronin’s diet has helped his anxiety-related sleep issues decrease immensely. He used to have night terrors every night, but now only has them on the rare occasions we miss cutting out the gluten.
Since John has been gluten free for a while, I came up with this stuffing recipe a few years ago for Thanksgiving. And its always been a huge hit. This year I’ve modified it to also remove the dairy for the kiddos.
Last week, a joyous thing happened to me at the grocery store. I saw a display of So Delicious Coconut Kefir, by Turtle Mountain. I have been eating the So Delicious Coconut Milk Ice Creams and Yogurts but I was dreaming of an agave sweetened coconut milk kefir, and the folks at So Delicious must have read my mind.
Many of us on a gluten-free diet also avoid dairy. The world of coconut milk products can make our dairy-free lives much more pleasurable. I was so excited to see the kefir in the store that I bought both the strawberry and the dairy, both delicious!
Here is a simple recipe for grilled chicken. The yogurt marinade can be made using regular (more…)
This week’s Friday’s Find makes this Smoothie Queen very happy. Not only is it made by a company that I already love, but it opens up flavor options without added sugar. I love So Delicious Coconut Milk, but I usually purchase the unsweetened version to avoid sugar. I have to admit that I do look longingly at the Vanilla, because it is truly sooooo delicious. In coffee, over cereal, in smoothies, it’s just wonderful. But since I’ve cut out sugar, the vanilla sweetness has been but a lovely memory.
Until now.
This week I happened to see a carton of So Delicious Sugar-Free Vanilla Coconut Milk at Whole Foods. While I was thrilled to see that it didn’t have cane sugar, I took a good hard look at the ingredients hoping that I wouldn’t find artificial sweeteners instead. I was glad to see that it is sweetened with stevia and monk fruit. Sweet! Tempted to fill my cart, I decided to take just one box and see how I liked it first.
Here’s a very easy make-ahead recipe for Gluten and Dairy Free Chocolate Pudding Mix. Keep a jar on hand for a fast kids-favorite dessert, after-school snack or lunchbox treat. Use your favorite dairy-free milk in the recipe. I used canned gluten-free coconut milk which makes a really rich-tasting pudding.
Facebook 
Twitter
Pinterest
