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Category Archives: Gluten-Free Is Me
I hope you all had a wonderful holiday!
I got back from South Carolina last night, where I was visiting my boyfriend’s family on their farm. After a weekend of gluten-free fried chicken and stompin’ round the swamp, it’s hard to stop tawkin with ma fake drawl. Ya know, awl Southern-like…? Jest kiddin.
The second Thanksgiving is over, it seems like everyone on the web starts hemorrhaging Christmas cookies. Because let’s be real, who didn’t start getting holiday party save the dates in October?
Looking at my calendar every December is enough to give me a panic attack. But this year I’m trying to take a little break from catering and actually enjoy some of the fun off the clock.… Continue Reading
Birthdays are a bit of a bummer for the gluten-free foodie, as you cannot always quite literally have your cake and eat it too. Since mine is tomorrow, I thought I’d put together a list of great GF cakes from my archives and around the web. I’m not the biggest baker, as you know, so I’ve yet to conquer the ultimate birthday cake in my kitchen. But I’m looking forward to other treats tomorrow, like kimchi and bibimbop.
It’s been a while since my birthday fell on a weekend, so it’s been an on-going tradition with my fellow self or fun-employed friends to take the day off and go on an ethnic food adventure.… Continue Reading
Halloween is one of my favorite holidays of the year. In addition to coming up with clever food costumes (see my Bagels and Locks from last year, which may just morph into Princess Leia-witz for this year. Think bagels instead of buns…), I love putting my pun-y mind to work on various menu items. This year I’ve stuck with a gluten-free theme for my Halloween recipes. They’re featured over on the Huffington Post, but I wanted to make sure to share them with you here too.
What’s your cleverest Halloween costume or treat? Let me know in the comments!
1. Wicked Creamy Vegan Pumpkin Soup | 2. Mini “Brain” Bites a.k.a Buffalo Cauliflower | 3. Baked Sweet Potato “Fingers” | 4. Bloody Marias | 5. Spooky Brie with “Spiders” and Sage | 6. Devilish Eggs with Lime and Siracha | 7. Vampire Polenta Cake with “Bloody” Raspberry Rhubarb Compote
Since so many comfort foods begin with a béchamel, I’ve been wanting to test the best gluten-free flours for the job. I still haven’t managed to do any sort of head to head, but I thought a little healthy creamed spinach experiment was a perfectly logical place to start.
Any dish that only requires a tablespoon or so of flour for thickening is a great candidate to make gluten-free. There are many versatile options out there. I used white rice flour for this mac ‘n cheese. For soups and stews, cornstarch or even some chickpea flour works well. But for this healthy creamed spinach, I went with Bob’s Red Mill GF All-Purpose Baking blend.… Continue Reading
I’ve had carrot cake on my list of things to gluten-free-ify for a long time. But as you know, my baking skills are a little bit like my karaoke skills – no matter how much love and passion and booty shake goes into them, the end result isn’t always that pleasant to enjoy.
The one exception to the rule is pancakes. I’ve got those figured out. And after the success of this gluten-free blueberry almond version that I made on my new cooking show, I knew that a carrot cake combination would be the next on deck.
I’ve been trying to slowly upgrade my pantry to include even more organic whole grains.… Continue Reading
When I was down in Nashville for my friend Sarah’s bachelorette party, the most memorable thing we ate was not the BBQ brisket or the southern-style pecan pancakes. It was the cauliflower.
For our Saturday night dinner we went to Tavern, a modern sports bar-esque restaurant that serves up creative gastro-pub fare. We ordered nearly the whole menu and shared everything. The best thing (by far) was the buffalo cauliflower, which is impressive considering they had three types of French fries.
The battered florets reminded me of one of my all-time favorite dishes: Manchurian cauliflower from Devi restaurant. It was the subject of my first ever blog post, and perhaps because of that, loosely responsible for my decision to quit my day job and work full time in the food industry.… Continue Reading