At one of my favorite grocery stores, they make a chile relleno casserole that is delicious. I found out it has flour so I’ve been researching how to make it gluten-free at home; it wasn’t too hard. Well I just didn’t feel like making a full-on casserole so I opted for a puffy omelet instead.
I took a couple of quick pics and decided to share them with you. Sometimes the simplest things in life can be the best. I hope you try it and enjoy it!
Green Chile and Cheese Omelet
Read More »Whether you make your own gluten-free flour mix or buy one like Auntie’s Flour Blend, it’s easy to make really tasty muffins. You just need a fool-proof recipe!
I’ve been making these muffins for about 5 years. When my daughter was first diagnosed with a gluten and dairy sensitivity, I put my best foot forward and figured out the perfect combination of ingredients to create a moist and flavorful end product. There are a few rules, though, that are important to follow. Here are my suggestions:
When my husband and I lived in California, there was a place that we really loved to dine at named Dharma’s.
Yes, it lived up to the name…
Cooky owner, rockstar looking workers, New Age decor…
Yet it was a wonderful place to eat out at. In fact, if you were in my town, it was an absolute must – everyone knew that.
This restaurant, beautifully was full of all sorts of healthy, organic, vegan, and gluten free clean eats. It was known for its colossal sized breakfast, lunch, and dinner options to try that crossed all cultural bounds – Indian cuisine, Asian, Mexican, Italian, American – you name it.
That was indeed our default go-to restaurant.
This recipe is identical to my Gluten-Free Cream Puffs, they are just made bigger and cooked for a little longer.
They make a perfect lunch for any day of the week, and are also great for formal events like weddings, baby showers, family dinners, and holiday parties!
As we’ve discussed, everything is better in mini form.
Except portions of gourmet mac n cheese. Always take the big dish of that stuff. It’s not everyday that you will come across a heaping portion of creamy, cheesy, black truffle-y, mac n cheese.
Gluten-Free Mini Caprese Frittatas
Sometimes I can be intimidated to cook certain foods, especially new gluten-free dishes. For some reason, I thought crepes would be similar to going into the chem lab. I’m happy to report it can be made just as easily as regular ones! But, my theory behind knowing how to cook, regardless of whether it’s gluten-free or not, holds true. Technique is very important.
The recipe I used was from Gluten-Free Gobsmacked. I really like her simplicity and explanation of each step. See below for my version and additional instructions. Either way, great product.
I can’t wait for my little girl to try them. She made some in camp this week but could only eat a bite as it was made with regular flour. While at camp, she also had a hamburger bun because she thought it was gluten-free; a bit of miscommunication. Poor thing was so itchy last night, it made me sad. Her gluten sensitivity comes out in her skin. I suppose it is this that motivates me to try things. Read More »
New Apple Cinnamon Chex Photo credit: General Mills
General Mills has added another flavor of gluten-free Chex to its lineup: Apple Cinnamon. This addition makes six flavors (Honey Nut, Rice, Corn, Chocolate, and Cinnamon) that are gluten free and on supermarket shelves around the country.
Apple Cinnamon Chex Has:
When the first batch of gluten-free Chex cereals were released I had more luck finding them at Walmart than at the grocery store, but if you just can’t wait to find them locally you can order them at Amazon.com and at GlutenFreely.com online where they are on sale now. Read More »
Quinoa is a very nutritious food, being a complete protein, but it can have a rather acrid flavour. This is caused by the coating the seed has to discourage insects from eating it. If you rinse whole quinoa you can get rid of this. I have used rinsed quinoa in these muffins, which I then toasted to a light brown before adding to the flour. The whole quinoa gives a crunchy texture. If you don’t want this blitz the quinoa in a blender to get a smooth texture.
I’m going to really try to not tell a super long story so you can get right to this recipe. Promise.
A friend of mine brought me one of these a few weeks ago; she had just made a batch and I was very excited to try them. I pictured it being more like a crab cake when she described it but it was closer to a griddle cake since it’s flat.
My 6 year old daughter was in the room when she arrived with the sample. I’m thinking, “Oh yeah, it’s doesn’t have sugar. My daughter won’t want this.” Wrong.
“What’s that, Mama?” she asked.
“Something with quinoa; I don’t think you’ll like it.” (It smelled so good, I really did not want to share this).
“Can I have some?”
“Sure honey” and I gave her a piece.
“Uhmm, that’s good!” she says, “Can I have more?”. At least she has good manners.
“Of course, you can. I’ll give you half.” But inside I was like, really? You want this? Woe is me. Never assume what your kids will and won’t eat. I think I said that.
So, I got the recipe from my friend. It had come from her sister who had gotten it from a magazine in Southern California so I don’t know the exact source. I did change some of the amounts and ingredients as well. If I find out where it came from, I will update the post.
I made the quinoa cakes the next week. Surprisingly, everyone (8 year old son and husband included) loved them. What a great way to get some healthy protein for us all! I hope you will give it a try. Read More »
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