Category Archives: Recipes

Omission’s Roots

Screen Shot 2014-01-12 at 6.27.19 PM

It’s no surprise that we’re fond of Omission beer, Portland’s own gluten-free beer.

Here’s a little behind-the-scenes video that shows a bit about the making of the beer, the story behind it, and the process. This video was made before the addition of their awesome IPA. I love the fact that the Widmer CEO has Celiac.

What’s Your Favorite Gluten-Free Thanksgiving Recipe?

turkey
With Thanksgiving fast upon us, we’re sure many of you are readying your menus, and every year we see people being super creative in their gluten-free cooking. This year, we’d love to hear what you’re cooking for your family! Whether it’s an old family recipe that you’ve tweaked to make GF, or a brand new invention, we look forward to hearing what you have in store.

We’d love to feature some of the best recipes on our blog, so send over your ideas this week!

Thanks for visiting, and Happy Thanksgiving!

-GlutenFreePDX

Tasty Fall Quickbread Recipe

pumpkin bread photo

© Jaymi Heimbuch

Treehugger has a nice looking recipe for gluten-free pumpkin quick bread, take a look!

There’s nothing like a quick bread straight from the oven to ring in autumn. As the weather cools and harvest slips from summer fruits to fall vegetables, it’s time to pull out the pie spices and start making some favorite comfort recipes.

One of the things I love most about quick breads is how easy it is to make them vegan. Vegan versions have all the moist fluffiness and sweet flavor of old-fashioned recipes, with a fraction of the fat and refined sugars. They are also really easy to make gluten-free without sacrificing flavor or texture.

This pumpkin bread is super moist and sweet with just a bit of spice. It tastes pretty much like pumpkin pie in bread form. This recipe would be great to make in muffin tins as well, with a little spiced vegan whipped cream on top!


© Jaymi Heimbuch

Ingredients:

  • 1 c multi-flour gluten-free blend (I like Multi-Blend Flour from Authentic Foods)
  • 3/4 c brown rice flour
  • 1 c loosely packed brown sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp cloves
  • 1/8 tsp cardamom
  • 1 1/4 c pumpkin purée
  • 1/4 c plus 3 Tbsp vegetable oil (or apple sauce for low-fat version)
  • 3 Tbsp maple syrup (or honey, agave or similar natural sugar)
  • 2 Tbsp water
  • 3/4 c chopped walnuts, almonds and pecans

Instructions
Preheat oven to 350°F. Grease and flour a loaf pan.

In a large bowl, mix together flours, sugar, soda, baking powder, salt, and all the spices.


© Jaymi Heimbuch

Next, in a small bowl, stir together pumpkin, oil, syrup, and water.


© Jaymi Heimbuch

Add the wet mixture to the dry mixture, combining until everything is just moistened and forms a thick batter.


© Jaymi Heimbuch

Fold in chopped nuts.


© Jaymi Heimbuch

Pour the batter into the prepared loaf pan and place in the center rack of the oven.


© Jaymi Heimbuch

Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack and let cool for 10-15 minutes.


© Jaymi Heimbuch

Using a butter knife or flat spatula, gently loosen the bread from the sides of the pan, and tip it out. Set the loaf on the wire rack to finish cooling.


© Jaymi Heimbuch

Enjoy!


© Jaymi Heimbuch

Thanks to Treehugger and Jaymi Heimbuch for the recipe!

Nacho Cheese, Gone Gourmet

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.

Continue reading

New Local Sponsor: Eastside Distilling

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!

Eastside Distilling

mybartender3

Holiday Liqueurs

Enjoy the Tastes of the Season with Eastside Holiday Liqueurs!

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.

Holiday Spiced Liqueur

Eastside Distilling Holiday Spiced LiqueurWe 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

Holiday Peppermint Bark Liqueur

Eastside Distilling Holiday Peppermint Bark Liqueur

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.”

Holiday Egg Nog “Advocaate” Liqueur  

Eastside Distilling Holiday Egg Nog Advocaat LiqueurYou 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!

Making Gluten Free Dinners for Your Non GF Friends

Dennis Yermoshin for The New York Times

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.

Continue reading

New Gluten Free Flours!

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.

Gluten-free Bread Flour

(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

Six Chilled Soups for Summer

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.

 

Mason Jar Salads

The Daily Muse has a nice collection of Mason Jar Salads, all gluten-free. Yum!

Veggie Mason Jars

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!

Vegan Cobb Salad

Kathy from Healthy. Happy. Life.

  • Dressing: Apple cider vinegar + walnut oil + spices
  • Diced Carrots
  • Diced Onion
  • Diced Tomato
  • Diced Naval Orange
  • Diced Avocado
  • Lemon Circles (they keep the avocados fresh)
  • Diced Lemon/White Miso-Marinated Tofu
  • Diced fake Bacon (or real stuff!)
  • Fills one quart-sized mason jar.

 

Greek Chickpea Salad

Kate from Cookie + Kate

  • 2 teaspoons olive oil
  • Squeeze of lemon juice (the juice of 1/4 of a small lemon)
  • Sea salt and freshly ground black pepper
  • Pinch red pepper flakes
  • 1 clove garlic, minced
  • 1/2 cup cooked chickpeas
  • Small handful cherry tomatoes, chopped (about 1/2 cup)
  • 8 kalamata olives, chopped
  • 2 tablespoons red onion, chopped
  • 1/2 roasted red pepper, chopped (about 1/3 cup)
  • 1/3 to 1/2 cup fresh parsley, chopped
  • Crumbled feta (optional)
  • Fills one pint-sized mason jar.

 

Curried Lentil and Kale Salad with Feta Yogurt Dressing

Erin from Naturally Ella

Lentil Salad 200x300 3 More Mason Jar Salads Youll Love

  • 1/2 cup brown or green lentils
  • 1 cup water
  • 1 tablespoon good curry powder
  • 3-4 stalks curly kale
  • 1/4 cup cherry tomatoes
  • 1/4 cup greek yogurt
  • 2 tablespoons crumbled feta
  • 2 teaspoons honey
  • 1. Combine lentils, water, and curry powder in a pot. Bring to a boil, reduce to a simmer, and let cook until water is absorbed and lentils are tender. Set aside and let cool.
  • 2. To assemble salad, start with lentils in the bottom. Remove the stem from the kale and roughly chop, then add to jar. Next, slice cherry tomatoes in half and toss on top of kale. Finally, stir together yogurt, feta, and honey. Layer on top and seal the jar.
  • Fills one quart-sized mason jar.