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This recipe for gluten-free upside-down cake is from the Bojon Gourmet. I should have used a deeper pan, since some of this precious caramel escaped over the side, but this cake is really amazing. I used brown rice flour and oat flour, and made my own almond paste from this recipe. I added some almond extract to the almond paste, and stored enough for two more cakes in the freezer, already portioned and ready to go.
Alanna says the cake is best eaten within 2 days, but I stored the leftovers in the fridge and ate the last piece at 4 days old - it's much more dense, but I still loved it! The almond flavor and texture seems to come through more after the aging process. I really love this cake!
cheese sandwich on brown rice bread with tomato from the garden, steamed green beans and a GF graham cracker tucked in next to the sandwich. On the side- orange, mango gelatin with pineapple and a sprinkling of blueberries.
A thinner version (hooray!) with healthier flours
A thinner version (hooray!) with healthier flours. This one won't end up with a soft squishy center but will still be flexible and make a perfect sandwich to carry. No toasting. Just roll and eat.
I'm calling it a "Mock Lavash" bread because it's SO close to the lavash bread of my pre-gluten-free days. :)
a much better arrangement, including cutting the polenta to fit the top tier perfectly. also makes it easier when i want to reheat the roasted veggies on the bottom tier to let out the container with strawberries and the egg half.
also showing side container with my late afteernoon snack of spicy cole slaw
Who says coeliacs can't have pizza and garlic bread?? (I also had some salad as a nod towards healthy eating compared to this little lot!)
Day 363
THANK YOU, Annies!
Finally a speedy GF mac-n-cheese.
So freakin' easy when I never get to leave my desk. You rock!
topped with cheese. Homemade corn and ham croquette, apple pieces and green beans round out the meal.
Mr. Toastee helped me prepare a gluten-free tres leches wedding cake for a bride recently. We created a 20" round cake that was kept safely away from the other gluten-filled cakes at the wedding
my dad& sister are going overseas for a few weeks (yep, great timing ey!) and it's my brother's birthday this week -- so we had a big family steamboat at my parents house last night
jasper loved it!!
(i think jj and my brother look so much alike ... i swear to buddha, stick glasses on Jasper and he's my brother/father YET he looks so much like Regan too .. confusablement!!)
For the Daring Bakers January Challenge.
My man made dinner. Ingredients: left over pork, basil pesto, beans and one packet of gluten free gnocchi.
Lime-Scented Quinoa, a riff on a Gourmet recipe. Stew is 6 chicken breasts, butternut squash, zucchini, onion, baby carrots. Chop veggies and chicken, place in slow cooker. Season with equal amounts turmeric, brown mustard seed, fennel seed, dried cilantro, and red pepper flakes, 1/2 tsp each, ground in a mortar if you like. Add 2 tsp. salt to mortar for grinding, or sprinkle on chicken and veggies. Peel and chop 2 thumbs of ginger into coins, place into cooker with chicken and vegetables. Add 1/2 c. chicken stock to slow cooker, cook on high 4 hrs. Taste for salt, add 1 tbsp tomato paste and 5 chopped plum tomatoes to the slow cooker, stir, and re-cover for 20 minutes.