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Cajun Chicken Strips with Chilli Wedges, Caramelised Red Onion, Spinach with Mint sauce and Chilli Garlic sauce. A gluten free dish.
I've never seen the front of a restaurant look so appealing. The backlit glow of that sign really draws the eye.
Gluten free, sugar free (for the most part!) carrot cake with fondant roses and cream cheese frosting.
My BFF at work and fellow rock-nerd will no longer be my work-spouse (she's moving to a different job), so I wanted to make her something special.
So they didn't turn out as perfectly as I'd envisioned, and some are more just minerals and rocks than specifically geodes, but... well, this one resembles a calcite and rose quartz geode.
The cupcakes are gluten-free honey-vanilla cake, iced with a combination of vanilla frosting, various decorating sugars, and edible glitter. (I really wanted to use some pearl sugar but couldn't find any on short notice. Boo.)
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Try this tasty taco with Silly Chilly Hot Sauce. Our Hot Sauce has three different flavors of hot sauce. Try your favorite one now!!
✔️ sillychillyhotsauce.com/products/mini-3-pack-hot-sauce-bu...
I have been missing pizza so bad lately. I went in search of a gluten free pizza. Couldn't find one frozen, so I had to make my own. This one was using Pamela's Bread Mix www.pamelasproducts.com/recipe_frames.html The 16 oz package made 3 large size pizzas. One I put premade Trader Joe brand pesto sauce and cheese on it. Dan made one with red sauce and pepperoni and the last one was red sauce and cheese. I didn't get a pic of the finished pizza cause Dan and his friends jumped on them as soon as they came out of the oven. No one could tell that it was gluten free. This will be something I will make again.
Find the recipe here.
Certified Gluten-free oats, gluten free flour, chopped walnuts, dried cranberries, brown sugar and a touch of maple syrup = breakfast on the run
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Gnocchi with squash and tomato sauce.
Our CSA is delivering a lot of squash the last few weeks so I have had to figure out what to do with it. Squash pasta sauce is a popular dish in our house.
Gluten Free is the way to be!!
Vegetable Curry:
In a pot add 1 clove of garlic and add, 1/4 tsp tumeric, 1/2 tsp cumin, 1 tsp corriander, 1/2 tsp ginger, 1/2 tsp garam masala, 1 1/2 cups chopped or canned tomato, and, 1 chopped green pepper and 1 hot pepper, minced. Heat on medium heat for about five minutes, sitrring occaisionally so it doesn't burn. Throw in about 2 cups of chopped black kale (or another dark leafy green), 1 chopped summer squash (whatever you may have, like zucchini) and 1 cup of chopped broccoli. Heat until the vegetable are tender. Garnish with fresh cilantro. Add salt to taste.
Cumin Rice:
In a pan toast 2 tsp of cumin seds until fragrant (about 30 seconds) add 1 1/2 cups of brown rice and 3 cups of water. Cook for about 40 minutes until the rice is cooked through.
Curried lentils:
In a pot add 1 cups rinses brown lentils, 1/4 tsp tumeric, 3/4 tsp cumin, 1 tsp corrianfer, 1/2 tsp garam masala, 1/2 tsp ginger, 3/4 cup fresh or canned tomato, 1/2 tsp cayenne, 3 cups of vegetable stock or water. Bring the water to a boil, then simmer for 40 minutes, or until the lentils are tender. Add salt to taste and serve.
...you can't just eat one...
So far, that's the only problem with this recipe!
RECIPE LINK: glutenfree.wordpress.com/2012/08/01/gluten-free-chinese-s...
My dad loves pumpkin pie.
We made this for his birthday party, today.
Nobody seemed to care that this crust was gluten-free.
Not all people are the same, even in the world of sweetness. This recipe is coming fromスーパー・パティシエ辻口博啓のやさしいお菓子 by 辻口 博啓 (Hironobu Tsujiguchi). This book is devoted to the rice flour because the author wants to create the recipe that suitable for the people who allergic to wheat flour. I really love the idea even I don’t have any member in the family that allergic to wheat flour but using different kind of flour is quite interesting for me. The rice flour and wheat flour are different so it not easy to replace the rice flour for the wheat flour without adjusting the moisture in the recipe, so if you don’t want to use rice flour in this recipe you will need 18g of cake flour than 16g of rice flour.
PS. This is a super small recipe so you can double the quantity if you like.
To see the recipe go to
Apricot Financier (Gluten Free)
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I am so proud of this recipe! I wanted stew but not your regular version, so I made this!
1 onion minced
a couple cloves of carlic minced
3 green chiles sliced thinly
3 stalks celery sliced
3 carrots sliced
2 bay leaves
1 three inch piece of kombu
1 two and a half inch piece of ginger cut into thirds
8-12 dried shiitake mushrooms (depends on how much you love them).
Throw all this and 10 cups of water into a big soup pot. Bring to a boil and simmer for half an hour.
Remove the shiitake mushrooms. Slice them thin, discarding the stems.
Add them back to the stew. Add 1 broccoli crown, chopped, 6-8 cremini mushrooms sliced, some bok choy sprouts chopped. 1 12oz block extra-firm silken tofu cut into small cubes. Let simmer until the broccoli cooks through. Garnish with a bit of sesame oil. Serve with soy sauce at the table.