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roasted beet salad with blackberry-shiraz vinaigrette, pistachio-crusted goat cheese and serrano ham (jiko at the animal kingdom lodge) -- gluten-free dining at disney world on asageamalgam.com
More comfort food for the wheat refugee!
Rice pasta is an acquired taste, I am finding. I now like it as well as I do wheat pasta, because it is tender and has a delicate flavor. It is a bit too easy to go from underdone to overdone and so
bears watching but other than that, it's good!
Here is a standard 8-ounce (1/2 pound) box of Rice Penne, which we
will use for "macaroni" since there are no elbows at Walmart. This
brand is not a blend; nothing in it but rice flour and rice bran.
Inspired by Drowning in Pudding.
Here are the cookies, all done:
dark chocolate
milk chocolate
caramel (brushed with caramel)
vanilla
decorated with praline royal icing
Night photo, argh.
Anyway, I was about to complain about this recipe for making altogether too many dirty pots and pans. Then I tried it.
www.wholeliving.com/recipe/fall-vegetable-and-qinoa-hash-...
Really good! As with many dishes, the thyme makes it. And I now have leftovers for the rest of Conference Widow Week!
Today was gluten free day at the fish and chip shop near my parents' so we had to partake in a portion for lunch. Best lunch I've had in ages!
Gluten-free Irish Coffee CUpcakes; Light, whismical and a bit boozy. Just like a good Irishman! simplygluten-free.blogspot.com/2010/03/gluten-free-irish-...
A crustless quiche I made for a brunch meeting that I had to attend today.
Crustless Aztec Quiche
4 eggs
1 1/2 cups milk
2 cups shredded cheese (I used cheddar this time)
1/4 c diced fire roasted Hatch chiles (or a small can of diced green chiles)
1/4 tsp cumin
1/3 c gluten free baking blend
pinch or 2 of salt
Mix well and pour in to a buttered dish. Bake at 350º for 45 minutes or until the edges are golden and the center is set.
I like it with thick slices of fresh tomatoes!
Pancake "batter" consisted of 1 banana, 1 egg, and a scoop of almond butter. Buzzed that in the Vitamix and cooked in coconut oil over medium-low heat. (They're delicate; you need to cook 'em gently.)
Yogurt isn't completely primal; it's Chobani 2% Passionfruit, but I'm sick so to heck with you, buddy! It's delicious. The berries are from a local farm. Yum.
Using a gluten-free base topped with tomato puree, pesto, red onion, red pepper, mozzarella cheese, and olives