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…)
June 3rd, 2011 by Allison Hecht
Nothing beats a good, homemade breakfast.
Mmm apple waffles! Photo: Whole Foods Inc.
Fresh ingredients, a nice steaming cup of coffee, and a hearty appetite are all that you need. When you are tired of the traditional scrambled eggs, whip up this Apple Waffle recipe for a delicous, nutritious, gluten-free breakfast!
Don’t have a waffle iron? Borrow one, or make this recipe at a friend or family members house for a delicious brunch. Once again, this recipe is thanks to the wonderful people at Whole Foods.
Ingredients:
1/4 cup cornmeal
1/4 cup Amaranth flour
1/2 cup brown rice flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda (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 15th, 2011 by Teri Gruss, MS
Gluten-Free Irish Barm Brack. © 2010 Teri Lee Gruss
According to Elaine Lemm, About.com Guide to British and Irish Food, “Brack is one of Ireland’s most famous bakery products.”
Gluten-Free Irish Barm Brack is adapted to gluten-free diets from a recipe by Bernard Clayton, Jr., “Barm Brack” which appears in Bernard Clayton’s New Complete Book of Breads.
This recipe is laced with fragrant fresh lemon peel, plump raisins and chopped candied ginger. (more…)
February 7th, 2011 by Amy Fothergill
Amy's Chili...mmmmm! :)
This is a variation of a “veggies on the verge” soup. When you make chili, it’s a good way to use up some of those vegetables in the fridge you are not sure what to do with. Go ahead and throw in carrots, sweet potatoes and celery if you have it. It will all taste good once it’s cooked. The extra vegetables are not necessary but certainly add nutrients to the mix. You can also use this recipe to make tamale pie.
Read through the recipe first; it’s easier to chop the onion and while that cooks, chop the other vegetables, hardest vegetables first to softest last. Serve it by itself, over brown rice, or even polenta for a complete (more…)
September 28th, 2010 by Christie Bessinger
INGREDIENTS:
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