Posts Tagged ‘GFCF’

 

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Coconut cream pops Expo West

Coconut cream pops Expo West

Expo West is simply the best and the largest natural foods event in the United States. Each year the event grows in exhibitors and attendees and shows no signs of slowing down. One of the trends noted this year was the surge of vegan/gluten-free products, like bread, cheese, cheesecake, cookies, frozen desserts, macaroni and cheese, salad dressings, yogurt, etc.

Here are this Examiner's top 20 gluten, dairy, and vegan product finds:

  • CoYo's coconut milk yogurt hails from Australia and is made from coconut cream and natural flavors in four varieties: Natural, Mango, Mixed Berry, and Raw Chocolate. The berry and mango are incredibly creamy without a funny taste or texture and taste fantastic. This product debuted at Expo West 2014, but this was my first time trying it and color me impressed. Availability: In stores
  • Cosmo's Dairy-Free Spicy Ranch is thick, rich, and mildly spicy. Made from coconuts, it works as a salad dressing, dip, and sandwich spread adding a nice kick to what would be ordinary. It does contain eggs, but is soy and nut free. Availability: Online for now
  • Daiya Foods, Inc. gets a nod for their new Cheezecakes and Cheezy Mac kits that are soy free and vegan. Available in three flavors, Deluxe Alfredo, Deluxe Cheddar, and Deluxe White Cheddar Veggie Medley, each kit comes with a bag of liquid cheezy sauce ready to be combined with cooked brown rice pasta.Their cheezecakes are also available in four flavors: New York, Chocolate, Key Lime, and Strawberry. Availability: Rolling into stores now

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sweet potato cakeThis cake is soft and reminiscent of the filling in pumpkin pie.  Not surprising really, when it has mashed sweet potato as its main ingredient.

To do ahead of time

Cook sweet potatoes in the microwave (or oven if you have it running for something else) until they are soft.  Mine took about eight minutes - four small sweet potatoes. Leave to cool then remove the peel and mash.  I found it easiest to cut an end off and scoop the sweet potato out with a circular action with a fork.  Do this ahead of time so you don't be tempted to work with them while they are very hot and burn yourself.   Keep the peel and spritz with oil, put on a baking sheet, and cook for 20-30 minutes in the oven for a crisp scoop for spicy salsa.
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gluten free nutella recipe

gluten free nutella recipe

Everyone has different reasons for making food (like Nutella) at home which they can buy off of the shelf; it might be economic or for health reasons. Since the first time I tried Nutella, I never had the desire to make it. But, when the day came that my darling dairy-free daughter could no longer partake because of the milk in it, I considered it.

I had seen a recipe for the hazelnut spread in my high-powered blender but assumed it was hard. I decided one day to take a look and was very happy to find that 1. it was not that hard (1 hour start to finish with time in between when you don't have to do anything), 2. I had most of the ingredients in my cabinet with the exception of the hazelnuts (aka filberts), and 3. the recipe did not have any dairy in it. Ok, time to shift the paradigm again. (more…)

Gluten Free Works Jennifer Harris

Better 4 U Pizza Gluten Free Dairy Free

Better4U Foods Roasted Vegetable Pizza
Credits: Better4U Foods

Every Wednesday I look forward to watching the weekly video of new product reviews from Phil Lempert, The Supermarket Guru, because usually at least one gluten-free product is included in each episode. After scoring a hit (85 and above) of an 88, this Examiner was very interested to sample the gluten-free pizza from Better 4U Foods.

Unfortunately I cannot tolerate dairy or soy and it is quite difficult to find a dairy/soy-free, gluten-free pizza. In steps Better 4U Foods with their dairy/soy free roasted vegetable pizza made with Daiya cheese and a multi-grain crust made with (more…)

Amy Fothergill

Gluten-free, Dairy-free, Egg-free Vegan Pancake Recipe

August 23rd, 2012 by Amy Fothergill

Gluten-free, Dairy-free, Egg-free Vegan Pancakes

Gluten-free, Dairy-free, Egg-free and Delicious! Photo: Amy Fothergill

Yes, I hit the trifecta on this recipe. I was able to successfully make a pancake without gluten, dairy (in essence, casein) and eggs! It is a vegan, gluten-free pancake.

I have been cooking gluten-free for 5 years. That I have figured out. I like to use my own blend (see the recipe for the link) in place of flour. I have found, through trial and error, that the pancake is better with some xanthan gum. It holds together better.

Substituting the milk is easy. There are many milk substitutes like soy, rice, coconut, hemp, and almond. If you use something sweetened, cut back on the sugar in the recipe. Instead of butter, you can use (more…)

Christie Bessinger

Healthy Gluten-Free Tuna Salad Recipe

July 18th, 2012 by Christie Bessinger

christie bessinger gluten free works

This recipe is full of nutrients that are important to anyone living gluten-free. Tuna is a great source of iodine and iron, and avacado provides fiber, potassium, vitamin E, B-vitamins, and folic acid. The tomato is full of Vitamins A and C, the onions add sulfur, and the cilantro contains Vitamin K and gives the salad it's zesty taste. I hope you enjoy!

 

Amy Fothergill

Gluten-Free Asian Pot Sticker Recipe

June 25th, 2012 by Amy Fothergill

Gluten free asian dumplings

Gluten-free Dumplings. Photo: Amy Fothergill

I just want you to know that I don't know and don't claim to know how to cook everything. Some things I'm not interested in and some things...well, intimidate even me. I suppose the biggest factor in trying something new is giving myself enough time to fiddle with it and being able to live if it's not 100% successful.

I've come to know Jeff Larsen who also teaches gluten-free cooking classes in the SF bay area. There are some things we do which are very similar and some things we do differently. Either way, there's a language we both speak and it's been a pleasure getting to know him. I mention him because he teaches a number of classes around Asian cooking, specifically dumplings. I have had a very good gluten-free pot sticker from Feel Good Foods but there's nothing like (more…)

gluten free dairy free caesar salad dressing with croutons

Photo: Amy Fothergill

Running out of gluten-free and dairy-free lunch ideas for your kids lunchboxes for school or summer camp? This can be a particular challenge when most traditional options revolve around bread and cheese. Of course you can always use gluten-free bread to make the traditional turkey or peanut butter and jelly, but why not think outside the standard lunch box fare and prepare a fresh salad? Children are often big fans of Caesar salad for the creamy dressing, pleasantly non-bitter romaine lettuce and the crunchy croutons. I love to use Easy Lunchboxes since it’s easy to keep everything separated; the croutons would be a bit mushy if I put them on in the morning!

I usually make this dressing with Parmesan cheese but have had a few people request a dairy-free version. I adapted this recipe, which is a fan favorite, by eliminating the cheese and adding (more…)

Gluten-Free Mini Corn Dogs Recipe

April 24th, 2012 by Jenny Manseau

Jenny Manseau Gluten Free Works

Bryan loves corn dogs and for many years I would even take a bite of one of them.  It was a texture thing to me…I always thought that the corn bread batter would be soggy and mushy and I wanted nothing to do with them.  When Bryan came to visit me in California we picked up a box for him (they weren’t gluten-free), but when he left I still had half a box…they ended up in the trash. I told him at some point I will give them a try.

A few months ago I as fortunate enough to sample some of the Applegate Farms new corn dogs - they were delicious!! To my surprise the coating was crunch and not soggy at all. Ever since Bryan has been asking for me to make some…he would really love them to be full of gluten but he’s a good sport and eats what I make.  Maybe I’ll surprise him and make some regular ones for him anyway.

Yesterday I decided to make some mini corn dogs just to see how they would (more…)

Amy Fothergill

Quick and Easy Gluten-Free Cioppino Recipe

March 2nd, 2012 by Amy Fothergill

I have lived in Northern California for over a decade and I have never made cioppino until last week. I have no idea why; maybe it seemed intimidating, even to me! After having it at a friend's house over the holidays and seeing how simple it was, I knew it was time for me to tackle it.

The recipe she used was this one from Giada de Laurentiis which was delicious, of course, but one thing she (my friend, not Giada) complained about was the availability (and cost) of the fish stock. Since I often make seafood risotto with chicken stock, I was curious if I could pull it off for cioppino as well.

After making it last weekend for some friends, the results were unanimous; the chicken stock not only made the broth lighter but it was less salty. I decided to use the juice from the canned clams to add some extra flavor. With the exception of the halibut and the crab (it's high season for Dungeness right now), the other fish was frozen (shrimp and scallops) or from a (more…)

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