June 9th, 2011 by Jen Cafferty
This is the other pizza that my husband made for our dinner tonight. This is my personal favorite. There is something very comforting about the italian sausage and roasted veggies. The other pizza he made was a Spinach, Pancetta and Goat Cheese Pizza. We use Udi’s frozen GF pizza crust, but any GF crust will work.
Ingredients:
3 mild Italian sausage links, casing removed
1 1/2 cups fire roasted peppers and onions (I use the frozen Trader Joe’s version)* (more…)
June 6th, 2011 by Amy Fothergill
Gluten Free Pad Thai Photo: Amy Fothergill
Eating pad thai in a restaurant might be hard if cross contamination is a concern.
Most pad thai sauces contain soy sauce and more likely than not, that soy sauce contains gluten.
If you live in the bay area, access to rice (more…)
May 31st, 2011 by Teri Gruss, MS
Gluten-free Energy Bars: 2009 © Teri Lee Gruss
Homemade gluten-free energy bars are an easy, no-bake, nutritious and economical alternative to commercial energy bars.
Best of all, you can substitute your favorite dried fruits, nut butters, nuts or seeds and sweeteners to create your own personalized energy bar. Pack gluten-free energy bars in lunch and travel bags for a healthy, away-from-home gluten-free snack. (more…)
May 18th, 2011 by Amy Fothergill
Deconstructed Gluten Free Burrito, Photo: Amy Fothergill
One thing that can be missed on a gluten free (gf) diet is a burrito.
One idea is to leave the tortilla out of the picture entirely and just focus on the filling.
This “deconstructed” burrito casserole is healthy, family-friendly, and versatile. Once the rice and meat are cooked, it only takes minutes to assemble and about 20 minutes to heat. Dinner is served! (more…)
April 21st, 2011 by Teri Gruss, MS
This colorful fruit salad is a gluten-free version of the classic fruit salad recipe based on cooked pineapple juice dressing.
This is the recipe that we all loved as kids. It’s sweet, creamy and the tangy pineapple dressing is delicious.
The recipe serves a crowd of 12 (or (more…)
April 14th, 2011 by Teri Gruss, MS
Gluten-free Spinach Quiche Photo- istockphots
Savory Gluten-Free Spinach Quiche is made with a delicious Savory Gluten-Free Shortcrust recipe, adapted from a recipe by Master Baker Avner Laskin. This is a terrific, and, believe it or not, easy gluten-free recipe for special occasion brunches.
April 11th, 2011 by Teri Gruss, MS
Gluten-Free Classic Tuna Casserole Image 2011 © Teri Lee Gruss
Was tuna casserole one of your favorite childhood meals? I just learned that my husband is wild for this classic comfort food. You know the one — made with lots and lots of macaroni, canned tuna, mushroom soup, cheese, onions, peas and whatever else your mom might have had in the fridge that she wanted to get rid of. The classic tuna casserole was topped with crispy bread or cracker crumbs and no one ever seemed to complain about having to eat it. Yeah, that casserole.
I’ve been wanting to try a new gluten-free pasta I recently found (more…)
March 25th, 2011 by Christa Johnson
This delicious recipe is taken from “You Won’t Believe It’s Gluten-Free” by Roben Ryberg
Double or Triple the Recipe to Build a Tower like This One!
3 egg whites
1 tablespoon oil
¼ cup milk
½ cup rice flour (75 grams)
2 teaspoons baking powder
½ teaspoon baking soda
1 tablespoon sugar (stevia or splenda are also good) (more…)
March 23rd, 2011 by Jill Hanner
Bruschetta is a fantastic appetizer and or snack. But for those who can not have gluten, a wonderful healthy substitution is to use a cucumber as the base! Here is my video to show you how to make a delicious cucumber-based bruschetta.
March 17th, 2011 by Teri Gruss, MS
Gluten-Free Fadge Photo © 2009 Teri Lee Gruss
Our Guide to British and Irish Cooking, Elaine Lemm has great names for this easy potato cake recipe. Elaine says that in Scotland the recipe is called “Tattie Scones or Potato Scones” and in Ireland “Fadge or Potato Bread.” Whatever you call them, these little potato cakes are easy to make, economical and a good use for leftover mashed potatoes. Fadge can be baked or pan-fried. The fadge pictured here was baked.
This recipe is adapted to gluten-free cooking from Elaine Lemm’s recipe for “Tattie Scones.” (more…)
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