I haven’t always had a good relationship with mushrooms. In the past, they didn’t agree with me, and now I suspect it was my body crying out for attention. I had the same problem with red wine — my body was trying to tell me that something in my system was causing me a lot of harm. Since I’ve been gluten free, I’ve been able to enjoy mushrooms *and* red wine without any problems. Continue reading “Gluten-Free Ingredient Crush: Mushrooms”
I have a weakness for all things garbanzo bean. Garbanzos (or chickpeas, if you prefer) are the basis for my beloved falafel. And, of course, the highly addictive hummus. Baked or fried (I prefer baked) garbanzos are, I believe, the snack of the future. Give me a salad with garbanzo beans, and I will leave and extra tip.
As I’ve been thinking about gluten-free breads, I’ve been researching naturally gluten-free breads. And by naturally, I mean breads that don’t require a mix of five different flours before they’re added to a mix of five different flours. Simple, minimal ingredient breads that just happen to be gluten free. Continue reading “Socca: An Easy, Naturally Gluten-Free Flatbread”