Easy Potato Salad with Dill (Naturally Gluten Free)

Image: Potato Salad with Dill and Olive Oil

I don’t know about you, but I have been consuming way too much rice lately…rice pasta, rice flour in baked goods, rice as side dishes, and more. I thought you would appreciate more gluten free potato sides dishes, and this easy potato salad recipe is so fast to make if you use a microwave. This recipe is especially great to make for one individual or multiply to feed a crowd. If you desire, you can make this recipe much richer by substituting mayonnaise or sour cream for the olive oil. They’re all delicious! Continue reading “Easy Potato Salad with Dill (Naturally Gluten Free)”

Gluten Free Recipes and Ideas for Valentine’s Day Breakfast

Image: Heart Shaped Gluten Free Panakes

Valentine’s Day is this Thursday, and I understand that some of you may be celebrating it this weekend, or next. However, there’s nothing wrong with making a special Valentine’s Day breakfast for your special someone, in addition to your weekend celebration. I have listed below a few ideas, as well as linked to a couple of my gluten free recipes. I hope you find them useful. Happy Valentine’s Day to you all! Continue reading “Gluten Free Recipes and Ideas for Valentine’s Day Breakfast”

Gluten Free Apple Strudel

Gluten Free Streudel Recipe

Again, I am honored to be able to create a gluten free recipe for KitchenAid. Today I present an amazing gluten free apple strudel, made with the new KitchenAid 13-Cup Food Processor with ExactSlice System. The strudel is absolutely amazing, as is the food processor! It’s right up there with my KitchenAid Stand Mixer. It has the ability to slice in 6 different thicknesses; works at 2 speeds; has 3 different sized openings to feed food items; comes with an adjustable slicing blade, as well as a shredder and dough blade (for yeast dough); is accompanied by several attachments, all in its own little carrying case/box. The best part…it has a separate chef bowl, with its own sized blade, which enables you to mix or prepare one food, while keeping the main bowl clean for your next food item. Heaven! When KitchenAid made this product, they read my mind! – and yours too, I bet.

UPDATE: I now use my Gluten Free Puff Pastry Recipe for the dough in this recipe. It is divine! See the below updated recipe as well as the updated photo.
Continue reading “Gluten Free Apple Strudel”

Gluten Free Chocolate Covered Strawberries

Image: Gluten Free Chocolate Strawberries

With Valentine’s Day fast approaching, I thought you’d enjoy this easy recipe for gluten free chocolate covered strawberries. You surely can save quite a bit of money making them yourself, and there is so many different and fun ways to decorate and display them. The only things you’ll need for this recipe are strawberries and your favorite gluten free chocolate. It doesn’t matter if it is milk chocolate or dark…whatever you enjoy eating. This can be made with chocolate morsels, but you’ll need to add heavy whipping cream as directed in my Gluten Free Chocolate Truffles recipe. Meanwhile, the method below is fast and easy, though a bit more costly. Either way, they’re delicious! Continue reading “Gluten Free Chocolate Covered Strawberries”

Gluten Free Chocolate Mug Cake (Sugar-Free Dairy-Free Egg-Free)

Image: Gluten Free Chocolate Mug Cake

I’m under deadline on another project but wanted to squeeze in a recent recipe request for a healthier gluten-free mug cake. I chose chocolate this time, as I already have a recipe for a regular Gluten Free Coffee Mug Cake (actual coffee cake). I love coffee mug cake, as they are so easy to make! To make it healthier by using xylitol which is sugar-free, and dairy-free by allowing you to choose the variety of milk. I hope this helps more than just the person who requested it, as it is delicious. I am thinking of substituting some of the all-purpose flour for a little almond flour next time. If you try this idea before I do, please let us all know how it turns out. If you’d like, you can even add some natural peanut butter, or other nut butter, to the top/middle of the batter for a Reese’s Peanut Butter Cup flavor. I took one bite while it was fresh out the microwave, and couldn’t stop myself…and it was pretty much guilt-free! Continue reading “Gluten Free Chocolate Mug Cake (Sugar-Free Dairy-Free Egg-Free)”

Egg Yolk Substitute

Image: Egg Yolk Substitute

For my egg-free allergic friends, as well as the dairy-intolerant, I tried quite a few versions of vegan egg yolk substitute recipes today, none of which tasted like egg yolk to me. So, I gotta thinkin’…”What does egg yolk taste like?” I had some in the frig, and dipped my finger in it. It tastes like melted butter with a little salt. That was the easy part. I knew a little shortening and salt would create the flavor, but how was I going to make the right color. Well, adding some carrot juice (I just pureed some carrots with a little water in my small food processor, and strained it to make my own juice), makes it orange, but how was I going to make it yellow. Continue reading “Egg Yolk Substitute”

Gluten Free Cabbage Rolls

Image: Gluten Free Cabbage Rolls with Tomato Sauce

My husband and I met in 1978. This gluten free cabbage rolls recipe was the first dish I ever cooked for him. He enjoyed the stuffing so much he went back for seconds, and ate the stuffing by itself. I suppose the way to a man’s heart is truly through is stomach. I remember it was football season, and the only attention I received from him was during half time or commercials. I should have seen the writing on the walls, then. Seriously, you have to try this recipe. Most kids even like it, as it masks the taste of the vegetable. I haven’t been able to to taste it in decades due to my tomato allergies, but I just had to share it with you. Enjoy. Continue reading “Gluten Free Cabbage Rolls”

Gluten Free Gravy – The Perfect Thickener

Image: Gluten Free Gravy

The most asked question from new gluten free dieters I receive is how to make gluten free gravy. Over the years, I have experimented with several different methods. I have tried several different gluten free all-purpose flours and starches, even using several mixes of my own. They all resulted in thinning once refrigerated, frozen, or reheated. I even tried a technique that was in a scientific gluten free book made for professional and scientific recipe developers. I was hopeful, however, it did not work either. After some recent experimentation I tried something new. It turned out well. I froze it and just defrosted it the other day. It worked! It was still thick upon reheating. Yes! Sweet success! Continue reading “Gluten Free Gravy – The Perfect Thickener”