Few of us can eat “arena sports” nacho cheese sauce without feeling a little guilty about it. While it may be designed for deliciousness, it’s also packed with who-knows-what, probably lots of bad stuff, probably nothing ‘real’, and most likely some gluten in there somewhere. Food52 has a recipe to remake what they call Movie Theater Nachos, and they look pretty tasty. Looks like a great addition to whatever Super Bowl-related event you’re attending this weekend.
Elana’s Pantry has a cute and tasty Super Bowl treat, and of course its gluten-free!
We at GlutenFreePDX work hard, but also know how to unwind. And often that means seeking out a good cocktail. Well, local distillers Eastside Distilling know a good cocktail, and their growing list of locally distilled spirits and liqueurs are testament to that. They recently became our most recent local sponsor, and we’re happy to have them supporting this site!
Our limited edition Holiday Spiced Liqueur is back again this year with a cool new label design and the same incredible taste of the Holidays. This year we’ve added two more Holiday Liqueurs to the family, Peppermint Bark Liqueur and Egg Nog “Advocaat” Liqueur. A limited number of bottles are available, so come down to the distillery and pick up your Holiday spirits before they’re sold out.
We mix a special secret blend of seasonal spices like cinnamon, cardamom, clove and allspice and infuse them in our Silver Rum at 60 proof. Then we add Hawaiian Turbinado sugar to take off the edge – the result is a very lovely and spicy liqueur – tastes just like Christmas in a bottle! You can order this spirit online for a limited time at Vintage Wine & Spirits
Eastside Distilling’s Holiday Peppermint Bark Liqueur is made from the finest French extra brute dark cocoa chocolate, with the clean, crisp flavor of real peppermint oil. We infuse these ingredients with our 60 proof Silver Rum for a delicious Holiday Liqueur. Give it a try and you’ll find that our “Bark” compliments our “Bite.”
You know what Egg Nog tastes like … now imagine it infused with our 60 proof Silver Rum for an out-of-the-bottle Christmas cheer like no other. Inspired by traditional Dutch and Belgian Advocaat liqueurs, we wanted to create a Holiday spirit just for ourselves. The result tasted so fantastic, we knew we had to share it!
WHEATLESS Hazelnut cheesecake with salted caramel glaze.
The New York Times has a nice little story about sharing your gluten-free meals with your non gluten-free friends. There is some insight here into how to ‘market’ your dishes, or ways to get friends to love your food, gluten-free or not.
Gina is a local friend who is also a big contributor to the gluten-free scene in Portland. She is a photographer, a baker, and a sharp writer, but has recently added entrepreneur to her list of accomplishments!
She has just released a new type of gluten-free flour, and it sounds excellent. Those of us that know gluten-free baked goods know that many times the recipes and ingredients are a letdown, and your hard-to-make bread comes out heavy and clunky and tasteless.
So it’s exciting to hear about a new, kneadable, stone-ground, and locally made product! Can’t wait to try baking with it and report back on the results.
(Via Gluten Free Gourmand)
Did you ever wish you could find a gluten-free flour that gave you nice, soft, fluffy bread just like you used to eat? A gluten-free bread flour that rose well, that you could knead if you wanted to. That gave you a nice, crisp crust and a soft, chewy inside. One that gives you flexible bread slices perfect for sandwiches.
Now you can have that bread flour. Continue reading
Summer weeks may be winding down (booooooo), but it’s still nice and warm out, and you should take advantage of the season while you can. Spa Finder has a great collection of chilled soup recipes that look delicious (and gluten-free). Give them a try!
Rancho La Puerta’s Watermelon Gazpacho Recipe
This revitalizing recipe from Rancho La Puerta offers a new way to enjoy the thirst-quenching fruit. Give it a try this summer, and let us know how it turns out!
The Oaks at Ojai’s Chilled Avocado Soup Recipe
This chilled avocado soup recipe from the Oaks at Ojai in Ojai, California, is as easy as 1-2-3. Only three basic, easy-to-find ingredients are needed to create this satisfying, wholesome soup that’s perfect for a hot summer’s night.
Kamalaya’s Chilled Ginger & Melon Soup Recipe with Mint Granita
This unique melon soup recipe from wellness sanctuary Kamalaya Koh Samui in Koh Samui, Thailand, features a variety of flavor profiles, including sweetness from the fruit and the stevia, a dash of spice from the chili powder and ginger, and a refreshing touch of invigorating mint. We love the addition of the ginger and mint granite.
Impress guests with the complex flavors of this melon soup, or enjoy a bowl on your own and cool down in the heat of summer.
Kamalaya’s Cucumber, Pineapple and Avocado Gazpacho Recipe
Fresh pineapple gives this gazpacho recipe from Kamalaya Koh Samui in Koh Samui, Thailand, in an interesting spin. Tart and sweet, pineapple is full of vitamin C and manganese, which means plenty of antioxidant protection and immune support for you!
Cold Soup Classic: Mii amo’s Tomato Gazpacho Recipe
“Think of this refreshing soup as liquid salsa ─ plenty of garden-fresh flavors in a bowl,” says Mii amo.
Refreshing gazpacho is just what summer is for, and this traditional tomato gazpacho from Mii amo inSedona, Arizona, incorporates a bevy of herbs and vegetables to give you your daily dose in a deliciously cold summer soup. (skip the fry-bread, or find a GF alternative!)
Canyon Ranch’s Cold Peach Soup Recipe
This cold peach soup recipe from Canyon Ranch also makes for a light and refreshing dessert.
The Daily Muse has a nice collection of Mason Jar Salads, all gluten-free. Yum!
Since we showed you how to make mason jar salads a few weeks ago, we’ve loved hearing how many of you have adopted the trend for your lunchtime routine! So, we decided to bring you a few more salads to add to your recipe repertoire, courtesy of three of our favorite food bloggers.
Not only are these recipes amazingly creative, they’re also all either vegetarian or vegan! (Though, if you’re an omnivore, feel free to add meat or cheese.)
To recap our original article, the trick to the mason jar salad is all in the layering—start with the dressing, and then add any combination of ingredients that sounds good, finishing with the lettuce or herbs on top. Make your jars on a Sunday afternoon, and you’ll have fresh, tasty salads ready to grab on your way out the door all week long—they’ll stay fresh up to five days.
Happy lunching!
A tasty-looking recipe for the weekend, and naturally gluten-free!
Socca is easy to love, as I learned several summers ago when a friend made a big batch as an appetizer for a backyard party. The crispy-edged and pancake-thin slices have that sweet and nutty flavor of chickpeas, but they’re also a little smoky from some time under the broiler. Since the recipe is naturally gluten-free and vegan, it’s a winner for any dinner party crowd.
Socca is a traditional dish from Nice, France, and as with many traditional dishes, there are a dozen different ways you can make it. I like to roast it under the broiler until the top is charred and crisp, as David Lebovitz does in his version of the recipe. You can also bake the socca and then quickly run it under the broiler at the end, or make it right on the stove top.
However you make it, the recipe itself is nearly universal. It is equal parts chickpea flour and water, mixed with a tablespoon or so of olive oil and a pinch of salt. You can use more water to make a thinner crêpe-like socca or less water to make it thicker. You can also add minced herbs or a few pinches of spices to the batter for some extra pizzazz.
Socca is pretty addictive all on its own. Serve it warm from the oven with some cheeses and cured olives as an easy appetizer. For something a little different, I also love to pile it with salad greens and cut it into wedges.
Thinking beyond the dinner party, socca has a lot of potential for quick weeknight dinners. It would make an easy gluten-free pizza crust, but then it’s also flexible enough to be wrapped up like a burrito. You could also use it like pita to fold around grilled meats and vegetables, or like naan to scoop up spicy curries.
Have you tried socca yet? How do you like to eat it?
Ingredients
Equipment
Makes 1 thick 10″ pancake or 2 thin 10″ pancakes (recipe can be multiplied)1. Prepare the Chickpea Batter – Whisk together the chickpea flour, water, olive oil, and salt in a small bowl. Let rest for 1/2 hour to 2 hours to give the flour time to absorb the water.
2. Heat the Broiler and the Pan – Set an oven rack six inches below your oven’s broiler and turn on the broiler. Set a cast iron skillet or other baking dish on the rack to warm for five minutes.
3. Pour the Batter – Remove the skillet from the oven using oven mitts. Add a teaspoon or so of olive oil and swirl to coat the bottom of the pan. Whisk the chickpea batter quickly and then pour half into the hot skillet (or all if making a thicker pancake). Tilt the pan so the batter coats the entire surface of the pan.
4. Broil the Socca – Broil for 3 to 5 minutes, until you see the top of the socca begin to blister and brown. If you find the top browning before the batter is fully set, move the skillet to a lower oven rack until done. The socca should be fairly flexible in the middle but crispy on the edges.
Love & Lemons has a tasty-looking recipe for Peanut Noodles with Edamame and Kale. And if you can find 100% pure buckwheat soba, those will be gluten-free. Otherwise, substitute for rice noodles. Yum!
I admit, this is minimal, even for us… I mean, is there even a bowl here? Modern art was not exactly what we were going for… we were just hungry. Sometimes we spend a lot of time on our photos, other times, it’s “got it? look good? is it clear? yes. great, lets eat…”
In front of my computer the next morning is when I sit alone with my head and go “if only we woulda… next time we should really…” and then I take a break and enviously pin other people’s photos. But really, I’d rather spend time figuring out new recipes than tediously trying to figure out… “with the fork? without the fork? with the napkin? that napkin is really wrinkled… ditch the napkin.” I’m sure our photos, over time, will evolve… but in the meantime, we’ve gotta eat…
Styling (or lackthereof) aside, this a super delicious bowl of peanut-y green food. And feel free to throw in whatever vegetables you like or happen to have on hand. The sauce is completely versatile. I was just in a green mood that day.
serves 4
loosely adapted from the Tastespotting the blog
METHOD:
Shauna is the Gluten Free Girl, and as such, her recipes are always sought after. So when she raves about another baker’s recipes, people pay attention. Like this decadent-looking chocolate bundt cake from Joy the Baker.
We are eager to try this adapted recipe, if only because it looks so darn delicious. From her site:
We sat together, forks working, in silence. “Shauna, this is REALLY good,” Tita said. Those two had to endure those first months of my experimenting before I started to bake some good gluten-free baked goods. Lately, I feel like I’ve really hit my stride. “I mean it. This is a great cake,” Tita said again.
Didn’t I tell you? Joy the Baker brings joy.
Click here for the adapted recipe. Yum!
