Gluten Free Game Day Snacks


It’s football season! This year I have tried to embrace more than just the game-day cooking, and joined a fantasy league with my friends from college. I am very proud to say I am currently number one in my league, ¬†5-0-0 woot woot! But the food is still my favorite part ūüėȬ†

 Here are some of my favorite gluten free game day foods:

Buffalo Chicken Dip

Pizza

Potato Skins

Buffalo Chicken Wings 

Sweet Soy Chicken Wings


STRUGGLES OF BEING GLUTEN FREE – BuzzFeed

HAH. Thank you BuzzFeed for creating a gluten-free post: Every day Struggles of Living Life Gluten Free.  Author, Erin Chack, has to be gluten-free ?  Or she is consulting with a resident Celiac, because this is on point.

These really hit home for me… Check out the¬†full post here.

–¬†Answering the question, ‚ÄúThen what can you eat?‚ÄĚ

Everyday Struggles Of Living Gluten-Free

Air. We eat air.

– Always having to bring your own drink to parties.

Permanent beer pong cheerleader.

–¬†Feeling strangely attracted to potatoes.

Your only friend in the world.

– Swallowing rage when people help themselves to your gluten-free snacks.

Thank you, I wasn’t aware gluten-free brownies tasted like chalk. Why don’t you go eat some bread to mask the taste.

Bota Box – portable gluten free wine

The Bota Box. Love it. If you are a college student, or you still party like one, you know its essential to have portable alcohol. And for us gluten-free party people, portable safe alcohol is an essential part of a great night out. This is the bota box- a portable, sealable, gluten free wine:

I especially like the Bota Box because you can seal it, throw it in your purse, and go. The box is made out of paper, so you don’t run the risk of glass shattering in your purse, and the screw on cap is much more trustworthy than any cork. Oh and did I mention, every box = 3 glasses of wine, so its easy to know exactly how much you’ve had.

And look at all the great places you can take it: hiking, boating, sunbathing, camping, picnicking, and fishing.

 

 

Potato Skins

Nom Nom Nom… Potato skins should always be gluten free!!

Here’s how to make them at home.

Ingredients:
-Idaho Potatoes
-Bacon (substitute pancetta, if you like!)
-Cheddar Cheese (substitute your favorite cheese)
-Scallions
-Sour Cream
-Butter
-Salt

(I am not giving exact amounts because it depends how many you want to make… but basically 1 piece of bacon and 1/2 cup of cheese for every 1 potato)

How to:

-Pre heat oven to 450 degrees
-Bake potatoes (in the oven if you please, but I would save some time and microwave them for 5-8 minutes)
-Meanwhile, microwave your bacon until it’s crispy and can crumble into little pieces (or¬†saut√© pancetta in a fry pan)
-Cut potatoes length wise, so you have two long oval boats
-Scoop out the inside, leaving an edge thick enough so that it won’t break apart (I use a melon baller,but a spoon will do).
-Rub outside of potato skins with butter, and sprinkle/rub with salt
-Place potato boats insides-up in the oven for 15-20 minutes, flipping them over halfway through (until golden on each side)
-Remove and flip back insides-up, load boats with cheddar cheese and bacon/pancetta bits
-Put back in the oven and turn on broil for JUST A FEW MINUTES. Keep an eye on them and make sure you take them out as the cheese starts to bubble and turn brown.
-Remove from oven and top with a dollop of sour cream and chopped scallions

You’re done, now ENJOY!!

Finals Foods!!

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It’s finals season. The season of all nighters, coffee induced ulcers, and to-go dinners in the library. For Celiacs it is vital to have finals-friendly, quick meals on hand in your apartment and back pack. Here are some of my favorites for the busy season: Progresso soups, they have 17 different gluten free options! Trader … Continue reading

Sweet Soy glazed wings

Please note: Must marinade wings overnight, or at least 5 hours in advance.

My family’s recipe:

20 “wingettes” (this just means the drum and tip are already separated)
2/3 cup gluten free soy sauce
1/2 cup sugar
3 garlic cloves (sliced thin)
1/2 cup of wine
1 tbsp. vegetable oil

Directions:

-Mix ALL ingredients together in a large tupperware or shallow bowl.

-Once fully mixed insert raw chicken wings and make sure all are fully immersed in the sauce. Close container tight.

-Leave in the refrigerator to marinade overnight, or for a minimum of 5 hours.

once fully marinaded…

-Line a cookie tray with tinfoil and set oven to 350

-Take each wing out one by one and place it on the sheet. They can be close together, but not touching.

-Drizzle extra marinade over every wing

-Place in oven and cook for 30 minutes on each side

-Allow wings to cool for 5 minutes before servings

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Chicken Wings! Finally!

Why are chicken wings glutenous?: Chicken wings are usually coated in flour, fried in hot oil, and then covered in sauce. So you must A) avoid  the coating of flour and B) avoid the undoubtedly contaminated frying oil.

So how can I eat gluten free chicken wings?: Make them at home! It is a bit daunting to deep fry in your own kitchen, but it is easier than it seems!

I’m intimidated by frying, do I have another option?:¬†Yes! There are many, equally delicious, recipes and styles of chicken wings that you can bake. (see below)

Here is a buffalo chicken wing recipe (fried)

and

Here is a sweet soy wing recipe (baked)