A bisque is a rich, creamy soup made with one or more types of seafood, cream or milk and bisque is often thickened with flour. Our version of easy gluten-free lobster bisque is thickened with sweet rice flour which gives this lovely savory soup silky rich body.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
A big thank you to Aida Mollenkamp (see my interview with her here) for this recipe from her recent book “Keys to the Kitchen.” I have made this twice, both times with much success. The children (now almost 9 and 7) loved it as well. I put my family chef spin on it so it’s not quite as spicy. I hope you’ll try it, even if you think your kids are picky eaters. It’s worth a shot!
If you think being on a gluten free diet means never eating some of your favorite foods, think again. There has been an explosion of gluten free products over the past few years so become familiar with the brands that work for you. Bionaturae has many options for pasta like elbows, spaghetti and penne rigate.
Here are important tips to cooking good gluten free pasta:
The key to a satisfying macaroni and cheese is learning to make a good cheese sauce. By making a few adjustments from a traditional recipe, you’ll soon be in business. Read More »
What makes this gluten-free french toast recipe so delicious is gluten-free breakfast bread, a moist, slightly sweet and flavorful high protein egg bread.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients:
Gluten pasta at the bottom of sauteed cabbage – Credits: Jennifer Harris
It has happened to most all of us at one time or another. You have just finished a meal at a restaurant when you notice you aren’t quite feeling right. For me, that starts with a stabbing headache and a hot flash. Immediately you know your meal has come into contact with gluten. Now what do you do? How can you turn your negative experience into a positive one? Read More »
Since I have this brand new bag of blanched almond flour that Honeyville sent me burning a hole in my pantry, I decided to try one of the savory recipes from Elana Amsterdam’s book. My kids love Cheddar Bunnies and Goldfish snack crackers, so I made these cheddar cheese crackers, hoping they’d be something we could all enjoy. I’d never attempted homemade crackers before, and I was pleasantly surprised by how easy they were.
For the cheddar cheese crackers, you’ll need:
2 ½ cups blanched almond flour
¼ tsp sea salt
½ baking soda
1 cup freshly grated cheddar cheese
3 tablespoons coconut oil (original recipe calles for grapeseed oil) Read More »
Cashew Apricot Quick Bread from GFDF Cooking Made Easy
Here are ten quick baking tips that will help make your next loaf of gluten-free bread, pie or cake a success!
One thing that I have really enjoyed this past summer is making breakfast parfaits.
I do not know what it is, but they are just light on the system and they kinda trip the body into thinking that it’s getting a sugary treat so you don’t crave sugar all day (YAY!)
This parfait is sweet, HEALTHY, and satisfying!
Read More »
Since I received the world’s greatest fettuccine noodles in the mail (thank you Cappello’s Gluten-Free), I was determined to make nothing but the classiest sauce to go with them. But, the problem is…I’m not a classy cook. I’m a “that’s too many steps, I’ll probably mess something up” type of cook, which is why this recipe for Pesto Cream Sauce screamed, “I’M YOUR PERFECT MATCH!” during the search my mother and I conducted.
Gluten Free Homemade Challah Bread
This is a quote that a lot of people are hearing these days. What happens after your doctor says these words? Here is a synopsis of my journey; if any of this sounds familiar, give it some serious thought…there may be a very simple answer.
I first heard these words while I was barely concious, in a bed at Methodist Hospital in Houston. I had become so weak and debilitated by my undiagnosed and untreated celiac disease that my life was in danger. The symptoms over twenty years included gastrointestinal problems, fibromyalgia, irritability, bone pain and more. The good news was that I finally found out what was wrong with me; the better news was finding out that the disease is completely manageable through dietary changes alone.–no medications, no surgeries, none of that stuff. Just don’t eat grains that contain the gluten protein, mainly wheat, barley and rye. That sounded really good to me.
Not so fast. While still in the hospital, I was really still very sick, and not really able to process the information. After a couple of days (in which I was already improving), it dawned on me that Read More »
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