Gluten-Free Blog

Spicy Peanut Sauce

I love spicy peanut sauce. It’s my go-to for spring rolls (and I make a lot of spring rolls), chicken satay, regular chicken, and even rice noodles. Mix the sauce with hot noodles, add some shredded chicken, and some torn basil…voila! lunch. Or dinner.

The recipe below is just a suggestion — you can mix up the ingredients as you need. Don’t have lime juice? Substitute the mellower rice vinegar. Want to dial back on the heat? Omit the red pepper flakes. I’ve seen recipes that use coconut milk to temper the heat. It’s all up to you.

Gluten-Free Pantry: Panko Crumbs

Looking back at my pre-gluten-free days, I realized I relied on bread crumbs far more than I thought. When I did my “get rid of all the gluten” pantry clean-out, I found unopened packages of bread crumbs hidden away (it turns out someone was very inconsistent and kept her bread crumbs in two different cupboards, plus with the baking supplies). Now I don’t use bread crumbs very often, but when I do, I reach for gluten-free panko.

Panko is a Japanese bread crumb. The crumbs are large and airy, giving your dishes a lightness that denser breadcrumbs don’t have. Gluten-free panko is available at some Whole Foods stores and via online gluten-free grocers, including Amazon.com. I buy several boxes at a time because this is the type of product I’d run out of and forget to replace. Continue reading “Gluten-Free Pantry: Panko Crumbs”

Your Gluten-Free Pantry: Online Sources for Gluten-Free Flour

While baking isn’t my strong suit, I do try my hand at gluten-free breads every now and then. I like a good challenge…and gluten-free baking is certainly that, particularly because it takes a lot of ingredients to make breads that are  tasty and light. While gluten-free baking has the potential to reduce the costs of the breads you eat, tracking down the ingredients you need can be challenging.

Sure, stores in my area are starting to stock a limited selection of gluten-free flours and mixes, but selection is generally limited to more popular items. Whole Foods a broader selection of gluten-free flours, so I’ll use them as a resource. However, based on my experience, product availability can be spotty. I’ve run in to pick up a flour I know they carry, only to discover it’s out of stock. Continue reading “Your Gluten-Free Pantry: Online Sources for Gluten-Free Flour”

Gluten-Free Travel: Catalina Island

Our first trip to Catalina Island after I went gluten-free was not the stuff of legend. What with this, that, and the other, I basically lived on nachos for three days. My stomach was not amused. Neither was my waistline.

This past weekend, we went back for our usual long walks, zip lining (I’m an addict), and reading on the beach. Oh, and eating. This trip, I was determined to eat well. And while I didn’t rule out nachos, I’m proud to say I managed the four-day trip with nary a cheesy chip passing my lips.

Sigh. Now. Craving. Nachos.

I digress. Avalon, Catalina’s main town, is known for tourist food. By boat, it’s about an hour from Los Angeles (and the boat ride is free on your birthday!), so it’s popular with families who want to get away for a short period of time and tourists to the region. This mix of people means a lot of the food tends toward, well, gluten-filled. Pancakes are very popular.

However, if you put a bit of effort into your dining choices, you’ll discover lots of great gluten-free meals in Avalon. None of the restaurants mentioned is dedicated to gluten-free cooking, so there is a chance of cross-contamination. I am happy to say I had zero problems with anything I ate, and didn’t need to dip into the food stash I brought on the trip. With one exception that I’ll mention in a moment. Continue reading “Gluten-Free Travel: Catalina Island”

Gluten-Free Shopping in Ethnic Grocery Stores

My local grocery store has made a strong commitment to gluten-free foods, and I am hoping this is a serious change in corporate thinking versus a short-term fad. I certainly do my best to make sure their investment is worthwhile, and, based on my regular perusal of the dedicated GF section, I’m not alone.

However, sometimes mainstream stores charge crazy prices for foods just because they’re labelled “gluten-free”. Very often, these same foods are available at ethnic grocery stores at a far more reasonable price. Continue reading “Gluten-Free Shopping in Ethnic Grocery Stores”

Pizza with Chopped Artichoke Hearts, Basil, and Olive Oil

When you’re gluten-free, chances are you can’t take advantage of take-out pizza anymore. Luckily, making pizza at home is fast and easy. Using a gluten-free pizza dough mix makes it even easier. Yes, if you’re so inclined, you can make your own GF mix, but I find having a stash of mix in the cupboard makes my life easier.

Since going gluten-free, I don’t eat a lot of breads, so I don’t keep a lot of GF flours on hand. I rely on a well-stocked pantry for those days when I throw my menu aside and hope there’s something to eat in the house!

Most recipes for pizza are pretty standard: crust topped with sauce, cheese, and meat and veggies. This recipe is a bit different in that in features a this layer of olive oil instead of heavier sauce. This light pizza is perfect in the summer — and if you want to grill it, go ahead. Just make sure your crust is about 1/3-inch thick, and make sure you watch carefully to prevent burning anything!

Gluten-Free Pizza Night!

I am very lucky: my local pizza joint features gluten-free pizza (and they take care to avoid cross-contamination). It’s pretty much the only GF option on the menu, so I’ve made it my mission to inject variety into my pizza experience. Sometimes, the husband joins in the craziness; sometimes, I’m free to experiment with flavors without worrying about his idea of appropriate pizza toppings!

I know I’m doing something right: the staff at my place tell me they order my combinations for themselves…right down to the gluten-free crust.

Truth is, the husband and I were in a bit of a pizza rut before I went gluten-free. We’d found our combination and were loathe to change. Now I attack new flavors like they’re a hobby. Basil? Artichoke hearts (yes, please!)? Fresh ricotta? Sausage? Pesto? Olive oil with light toppings?

And before you starting thinking I’m crazy, let me confess sometimes I head straight for the traditional pepperoni, tomato sauce, and cheese combo. Since I discovered the deliciousness of the America’s Test Kitchen Pizza crust — a labor intensive baking project that’s worth it! — we’ve been making pizza a couple times a month. The husband takes over after I’ve made the crust; he’s a former pizza chef and find my method of saucing to be, well, sub-par compared to the professionals.

Here’s a sort of step-by-step I posted on Facebook that will give you a sense of how this recipe works.

For more on gluten-free pizzas and some topping ideas, see below, and please share your favorite pizza ideas! What is your pizza secret?

Gluten-Free Pizza Combinations

  • Pepperoni and Cheese — Nothing beats this old classic. Punch up a store-bought sauce with red pepper flakes and fresh herbs to add flavor.
  • Artichoke Hearts, Fresh Garlic, and Basil — The first time I had artichoke hearts on a pizza was a revelation. My husband was skeptical, until he took that first bite. Now this is our go-to pizza combination.
  • Pears, Blue Cheese, and Walnuts — Want to impress your friends with a great party dish? This vegetarian pizza also includes caramelized onions and a drizzle or two of balsamic vinegar. Briefly saute thinly sliced pears with the onions before spreading them on a thin pizza crust (go rectangular to mimic a flatbread). A bit of olive oil on a pre-baked crust, pop under the broiler for 10 to 12 minutes. Delicious!
  • Pesto and Ricotta — The staff at my local pizza place go crazy when pizza with fresh ricotta is ordered. There’s a good reason: this creamy, light cheese is amazing on pizza. It melts just enough to be full of flavor, but not so much that it loses its shape. Add some diced pepperoni if you want a bit of meat.
  • Sausage, Fresh Tomatoes, and Sage — I love sausage on pizza. I remove the casings and crumble it up. You can chop fresh tomatoes from the garden and top your pizza with that big summer flavor. Or take a bit of extra time and blister cherry or grape tomatoes cut in half under the broiler for a few minutes. This also dries them out a bit so you don’t get soggy pizza.

Tip of the Week

As I mentioned, the ATK gluten-free pizza crust is labor intensive. I double the batch, and, after cooling, carefully wrap the extra crusts in plastic for using later. In fact, when I’m making pizza on the grill, I find I get better results with the frozen crust than the fresh.

Bonus tip: The ATK recipe calls for almond flour, something I rarely have on hand. Since I almost always have blanched almonds in the cupboard, I make my own flour by grinding my own in an old coffee grinder I keep on hand for this purposes. One note: since I also use this machine for grinding all sorts of spices, I clean it carefully before adding the almonds to avoid weird flavors in my pizza dough!

Menu of the Week