View allAll Photos Tagged glutenfree...
with tater tots, steamed califlower and green beans, orange sections, green apple pieces and a mini blueberry banana muffin. Banana puree was substituted for the sugar to make the mini muffins sugar-free.
This loaf was flat, because it collapsed. I let the yeast go too long, the egg whites grow too stiff, the millet flour was gone so I used amaranth.
It still tastes fantastic.
We roasted a whole bunch of vegetables the night after we met the Franks. They serve roasted vegetables as appetizers at their restaurant.
The next morning, we made this frittata.
I'm doing this again.
You know that fabulous no-knead bread recipe that is going around the internet? And everyone has fabulous success with it?
Well, if you make it gluten-free?
no, no, no.
These cookies are pretty big and I knew there's no way that 12 of them would fit in one of my cute little take-out boxes. So I put them in a cellophane bag and it looks better than I was expecting! Woot!
Seared chicken breast, risotto with lobster and chanterelle mushrooms, plus a gluten-free veloute sauce. Life is good.
oh my god, we're nearly there.
these are fluffy and slightly sweet, and they don't even need icing.
just what I wanted.
one more tweak, then bake them in a pie tin, and we are ready to go.
whoo hoo!
Hand agglomerated gluten-free couscous. This is the dried product that would then have moisture added back later on.
We're not there yet, on the puff pastry. But we're getting closer, with the help of Helen and Jeanne and good old Julia Child and Ashley Rodriguez and pastry chef books and me poring over every single recipe trying to make sense of it and putting it all into my hands.
these were delicious, even if they weren't quite good enough.
This was my turn to cook and I chose a couple of dishes from my new cookbook, "The Modern Ayurvedic Cookbook"
I have been wanting to try the curry for a while and the lentils seemed a nice addition. My daughter suggested the Dosas, we mixed them up 2 days previously and they were nicely soured from sitting that long YUM!
Summer pancake breakfast, with blueberries from the farmer's market and leftover whipped cream mixed with yogurt. (I want to put yogowhip ON EVERYTHING, it's so good).
I threw some cornmeal into the pancakes. It was delightful.
195/365.
I do not like how much starch goes into GF bread, so I decided to replace some of that starch with mashed potatoes and LOOK! I will do more experiments in the future and cut back the starch even more.
This is a recipe if you want to make meals for a week and you don’t want to get tired of those meals!
Feel free to substitue any of the vegetables to ones you like or have on hand.
1 ½ cups black beans, soaked overnight then cooked (Feel free to use any bean you like)
2 onions, diced
1-3 cloves garlic, minced
1-2 chiles, your choice, seeded and minced
2 carrots, quartered lengthwise then thinly sliced
1 red bell pepper, seeded and diced
1 head cauliflower, diced
1 bunch kale, finely chopped
1 ½ cups frozen or fresh green beans
1 cup mushrooms, quartered
2 cups corn, fresh or frozen
2 cans no-salt diced tomatoes
1 tsp cumin powder
½ tsp chipotle powder
½ tsp cayenne pepper
2 tsp oregano
1 tbsp sweet paprika
1.In a large pot add the onions, garlic, and chiles. Add some water. Bring to a boil then completely cover. Reduce the heat to low and let cook for about ten minutes.
2.Add all the vegetables, beans, spices, and tomatoes, except anything that’s frozen!
3.Let cook for about ten-15 minutes, until the vegetables are tender.
4.Add the frozen vegetables, and let cook for about 5 minutes more.
5.Serve over rice, and have some tortillas or arepas on the side if you wish.