Panini is the perfect way to eat gluten free bread and this is one of our favorites. The havarti is mild enough to let the taste of the turkey shine through and adds just the right amount of salt and creaminess. Serve it with a side of cranberries and you’re in heaven! This is great with any turkey but is especially good with leftovers from our marinated grilled turkey breast. Continue reading
You won’t be able to tell the difference between this easy cheesy gluten free lasagna and a glutenous version! The savory onion and garlic marinara sauce soften up the oven ready gf noodles nicely without making them soggy – but our favorite part is the gooey Parmesan layer in the middle. Awesome!
This is a re-post of an early gf and me recipe. We figured we’d circulate it again for our new readers and because it’s one of our favorite go-to recipes – especially on a chilly winter’s day!
The flavours of orange and chocolate come together in these sink-your-teeth-into-‘em chewy, crumbly cookies. Made using a base of rolled oats, they are also relatively low calorie coming in at about 50 calories per cookie. They do, however, tend to crumble very easily, but we just put the crumbly bits in a bowl and serve it up as one awesome gluten free granola!My mom, Mary, made these for Geoff at Christmas and kindly gave us the recipe. Thanks mom!
Looking for a light and delicate yet quick and easy dessert? Try these delicately crisp-on-the-outside and oh-so-creamy-in-the-middle cream puffs. Serve them with Greek yogurt and fresh fruit at brunch or with whipped cream or whipped coconut milk, powdered sugar, and a drizzle of chocolate for a special dessert. To be truly decadent, try serving them with Food Mouth’s Whipped Nutella Fluff – WOW!
My mom came across this recipe on a box of rice flour decades ago and has been making them ever since. They look like they took a French chef all day to prepare but are astonishingly easy to make and ready to eat in under an hour.
This is a re-post of an early recipe on “gf and me.” We made them the other day for a special birthday party, and they were so good we figured we’d share it again for all of those who have started following us since.
These hearty biscuits taste just like the baking powder biscuits my sister used to make when we were kids. Buttery and salty, they are made with Cloud 9 flour giving them the look of a buckwheat biscuit. Try folding them over some grated cheese before baking – awesome! They are good hot or cold but because they only last a day or two, the recipe is small producing only about 6 biscuits.
Two of the most comforting foods come together in this dish – soup and potatoes – making it a sure bet to cure the effects of the cold, dark days of winter. The blended potatoes are what really make this soup thick and creamy and are a great base for the hints of sour cream and onion that come through. To be honest, we like this soup so much (and it’s so easy to make) that we enjoy it year round – especially when paired with our homemade gf croutons!
Good gluten free croutons are difficult to find at the grocery store. They’re often too hard, too crumbly, or have that gritty rice flour texture. So why not try making your own? This recipe is easy to do and versatile enough that you can put your own stamp on it. It’s also a great way to use up stale gf bread (which we all know is next to inedible). These crispy and savory croutons add texture and flavour to salads, and in dishes like our cheesy cauliflower soup, they can also be used to replace crackers (another hard-to-find item at the grocery store.)
Even people who don’t like parsnips or sweet potatoes usually love them in this dish. The maple glaze is subtle, adding just a hint of sweetness to the individual vegetables. Personally, I like eating these roots cold for lunch the next day!
Happy New Year! Hope you had a wonderful holiday season spent with family and friends and, of course, with lots of divine gluten free food and drink!We thought we would ease back into life after the holidays with a quick post-holiday tip. If you’re like us and opened too much wine for your guests to drink (’cause, well, you just never know how much you’ll need!) then this tip may be for you. Take any leftover wine and freeze it in ice cube trays to use for cooking later. Once frozen, remove cubes from the tray and place in freezer bags. When you’re cooking, just throw a cube or two into the mix. In our case, each cube is approximately 2 tablespoons.
Photo credit: gf and me 2014