gluten free beef stew

We think that the trick to an excellent stew is a lot of beef flavour – we are from Alberta after all! With a triple hit of beef stew meat, beef stock, and beef bouillon, this recipe fits the bill. Oh, and carrots – for some reason I love lots of carrots in stew. In honour of St. Patrick’s Day, we decided to try making gluten free bread bowls. Our Crusty Bread recipe was just the right size and held up well!

♣  HAPPY SAINT PATRICK’S DAY ♣

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gluten free onion soup mix

Once you have this around for a while you’ll wonder what you did without it. This onion soup mix is great to use for a quick cup-of-soup, for dips, a rub for meats, or a base for sauces, soups, stews, and gravies. Stored in an airtight jar, it will last for at least a month.

Below you will find a recipe for the onion soup mix as well as some suggested ways to put it to good use.

Roasted Sweet Orange Chicken

Marinated in a honey-orange marinade, this chicken comes out of the oven soft, tender, and juicy.  The zest in the marinade really adds the flavour of  oranges to the dish which also has a hint of spice from the chili pepper and sweetness from the honey.  Goes well with a tossed salad, or for something heartier, pair it with rice.

gluten free and dairy free sandwich bread – it’s awesome!

We love our crusty breads but we have been searching for a really great recipe for gf sandwich bread. Then Geoff’s massage therapist – the BEST massage therapist – told him about this recipe she’d found on the Gluten Free Real Food website. IT IS FANTASTIC! The crust is crusty but not hard and the crumb is soft and malleable with lots of good air pockets. It produces a good size loaf (bigger than our old bakery wheat bread), slices thin or thick, freezes well and can be lightly thawed in the microwave. Oh, and it tastes great too – sweet, salty, and a bit nutty. As for shelf life, it’s still good on day two and just starts to lose its flavour and fluff on day three – not bad for a no preservative bread of any kind!

Find a link to the recipe and more information below.

gf and me’s crusty bread II

Our original crusty bread is one of our most popular posts, so we figured gf and me’s readers might be interested in another artisan bread recipe. This one uses our new favorite flour – tapioca flour – and has a wonderful flavour and good air pockets. Like our original crusty bread, it too has a soft chewy crumb.

For more on tapioca flour see A Taste of Brazil’s post “Tapioca Flour: What Is It Really?” For a raisin bread version of our original crusty bread, see Rural Route Lupiac’s blog. Also see her post on her copycat recipe for Cup4Cup all-purpose gf flour. We haven’t had a chance to try it out yet, but it looks fantastic!

gluten free apple and raisin stuffing

Our thanksgiving stuffing is based on a traditional family recipe that’s loaded with onions, raisins, and apples. This is a great basic recipe, though, so indulge your inner foodie and make it your own with additional spices, dried fruit, nuts – you get the idea!  If you already have a favorite non-GF stuffing recipe that you want to convert, use gf sausage and crumbs/cubes and be prepared to add extra moisture to the mix.

easy crusty bread – sshhh, it’s gluten free

Yes, we said “easy” and “bread” and no, that’s not an oxymoron. Crunchy on the outside and soft and chewy in the middle, this gf adaptation of no-knead bread has a slight sourdough taste and the look and texture of an artisan loaf. It doesn’t keep for more than a few hours so the recipe produces a mini-loaf about the size of four dinner rolls. We have now posted a second crusty bread recipe. See gf and me’s crusty bread II.

This is a conversion of a recipe from simply so good.

gf and me’s sizzlin’ summer steak …. a secret no more

Geoff’s steaks turn out tender and juicy every time, yet his method is so simple, it isn’t so much a recipe as it is a revelation.

gf and me’s potato flour tortillas

These gluten free tortillas taste like wheat tortillas and won’t go soggy when baked in dishes like enchiladas. Originally posted in April, we wanted to re-post this recipe for our new followers and because we discovered a way to make them even easier than before. “How?” you ask. Mix the dry ingredients together in a large batch and store in a sealed container. When you want a tortilla, combine the dry mix with water at a ration of about 2:1, adding water by the tablespoon if needed. In other words, one cup of dry ingredients and 1/2 cup water will make 4 four-inch tortillas, 1/2 cup dry ingredients and 1/4 cup water will make two!

TIP: If you find yourself missing a good ol’ peanut butter sandwich, try slathering a tablespoon or two of your favorite peanut butter onto one of these. Amazing! OR Try one wrapped around a hotdog for a great summer treat. Awesome!

spiced carrot cake – just like grandma makes (only gluten and dairy free)

Made with a combination of coconut, quinoa, and rice flour, this carrot cake brings together the flavours of cinnamon, nutmeg, and vanilla with just a hint of cloves. The crushed pineapple and shredded carrots make it moist and keep it tasting fresh for days – but then, it’s so good, you won’t need to worry about that.

Recipe for not-too-sweet icing included below.