The Best Gluten Free Pastas

Best Gluten Free Pasta
Some are mushy, some fall apart on your fork, and they all fall apart left over the next day. But who is the best? Leave a comment to vote for your favorite, or add another brand into the running.

My favorites:

#1. Le Veneziane (Corn based) – this is my favorite by far. It comes in multiple shapes, including bow ties (fettuccine is my favorite). Not only does it taste like real pasta, but it tastes almost like home-made pasta. Does not get too mushy and holds its shape well.

#2. Bionaturae (Potato based) – Runner up. Also comes in a bunch of shapes (ziti is my favorite). Tastes like real pasta and holds its shape well. Not too mushy or slimy.

#3. Quinoa Ancient Harvest (Quinoa based) – A nice bouncy texture that will hold up well in a baked pasta dish or Mac and Cheese. They have good shapes for baked pasta,like shells. No slime or mushiness.

#4. GoldBaums (Brown Rice based) – A very decent pasta, especially in its elbows and other curly shapes. A little mushier than #1 and #2 but it doesn’t have the layer of slime normally associated with brown rice based pastas. Good for a Pasta e Fagioli.

Some additional options…
Tinkyada
Schar
Ronzoni
Barilla
De Boles

Red Pepper Jelly and Cream Cheese Dip

red pepper jelly dip


This is one of the easiest appetizers to create, and always seems to be the first to go at parties. If you have a nice sweet and spicy jelly, like the one by Stonewall Kitchen pictured above, you don’t need much else to create a delicious gluten free appetizer.

Ingredients:

– 1 8 oz. block (or container) of cream cheese
– 1 jar spicy jelly (I used Stonewall Kitchen Red Pepper Jelly)
– 1 box crackers (I recommend Blue Diamond Nut Thins)

Directions:

– Place your cream cheese in the center of a plate
– Smother in jam
– Surround with crackers
– Eat

So easy, and so yummy.

Enjoy!

Gluten Free Lemon Meringue Pie

lemon meringue pie
This past thanksgiving my Nana decided to try a gluten free version of her famous lemon meringue pie recipe. This was my absolute favorite dessert growing up, and the gluten free version did not disappoint! It was SO GOOD I literally sat down and ate about 1/4 of the pie straight from the pie dish by myself (evidenced in the photo below). Because it looked so delicious, a lot of folks asked for the recipe….

So I have to be honest here, when I called her up for the recipe, prepared to take copious notes for you all, her response was “I’m not sure off hand – I just follows the directions on the container for Durkee Lemon Meringue Pie Filling”. WHAT!? Lies, my whole life has been lies.  The good news – Durkee has a fairly easy recipe to follow, and you’ll never have to look up the recipe if you’re using their brand.

Ingredients: 

– 3 Tbsp. sugar
– 2 eggs (yolks for filling, whites for meringue)
– 1 package lemon pie filling (I use Durkee)
– 2-1/2 cups water
– 1/4 tsp. cream of tartar
– 1/4 cup sugar
– Pie crust

Directions:

Pie Crust: (pictured below)

I recommend either the Whole Foods pre-made gluten free pie crust or Pillsbury Gluten Free Pie and Pastry Filling Dough.
Because this is a pie served cool, bake the empty pie crust at 375 for 10 minutes or so, until the top edges are veryyy slightly browned.

Filling:

– Get out your medium sized sauce pan: Combine filing mix, 3 Tbsp. sugar,  1 egg and 2-1/2 cups water; stirring until smooth.
– Cook over Medium heat, stirring constantly, until pudding comes to a boil: boil 2 minutes. (Pudding will thicken upon cooling)
– Pour into pie crust (which has already been baked) and place in the fridge to chill.

Meringue: Preheat oven to 400 degrees F.

– Beat 2 large egg whites and 1/4 tsp. cream of tartar with electric mixer until soft peaks form.
– Gradually add 1/4 cup sugar, beating at high speed until sugar is dissolved and stiff, glossy peaks form.
– Immediately spread meringue over hot pie filling, carefully sealing meringue to edge of pie.
– Bake 5 to 7 minutes or until meringue is golden. Cook on a wire rack if you can – and then cover and store in refrigerator to cool before serving.

Enjoy!

Crumbs Bakery opens an entirely gluten free shop

Crumbs GlutenFreeCrumbs bakery has opened an entirely gluten free shop in NYC! So, basically… I have to move to NYC now.

They’ve been open for less than a week, and the bakery offers  “the same cupcakes, cookies, brownies and pastries that the brand is known for in gluten-free versions. This new assortment is baked at a completely gluten and peanut-free bakery and delivered fresh daily to the store. In addition to the cupcakes and pastries for which Crumbs Bake shop is famous, Crumbs Gluten Free will also offer gluten-free breads, quiches, pies, tarts and more“.

If you’ve never heard of crumbs, their cupcakes are supposed to be amazing… although I have never been able to try one myself. Looking forward to changing that soon.

crumbs cupcakes

 

Cauliflower Rice

cauliflower rice
Hello my GF friends! I’ve finally jumped on the cauliflower rice phenomenon… I would have done so earlier if I realized how EASY and AWESOME it is… Seriously, 3 quick steps and you don’t even need to boil water.

Step 1: Chop cauliflower into small chunks (average broccoli size is fine)

Step 2: Put in food processor/blender (my nutribullet works)

Step 3: Treat it like fully cooked/cold rice. (Saute with other ingredients, microwave to heat it up plain, etc.)

Sushi Burger

sushi burger
I’ve been drooling over all the Instagram entries for FamFitFood’s #BurgerChallenge, and decided to come up with an extreme burger of my own. Tuesday’s challenge is “all about the bun”… very fitting for a gluten free recipe, don’t you think? I give you, my sushi inspired “bun-less” burger. It’s a salmon burger topped with spicy mayo, asian slaw, avocado, pickled ginger, and tamari soy sauce. I finished it up by wrapping it all together in two rice paper wraps.

sushi burger

Not going to lie, I completely made this up and did not know if I would be able to post it… but it came out AWESOME!  And now I wish I took more pictures…

sushi burger

Ingredients:

(makes 2 burgers)

– 1 filet of salmon, minced (I used wild sockeye salmon from whole foods – its much better for you than the farmed salmon!)
– 10 scallions (1/2 a bundle)
– 1 small cucumber, julienned
– 1 large carrot, julienned
– 2 tbs rice vinegar
– 2 egg yolks
SECRET INGREDIENT: 1/4 cup potato buds
– 1/4  red onion,  minced
– Rice wraps (2 per burger.. You can buy this in most asian markets and Whole Foods, its the same stuff that spring rolls are wrapped with)
– 1/2 avocado, sliced thin
– 1 tsp sesame seeds
– Pickled ginger and tamari/gluten free soy sauce (however much you want, on the side)

Directions:

Burger:
Mix Salmon, potato buds, scallions, 2 egg yolks and half of your minced red onion together. Form into patties.
Use cooking spray or butter on a hot frying pan to sautee your burger… about 6 minutes on each side with a lid on.

Slaw:
Mix carrots, cucumbers, red onion, scallions and sesame seeds with rice vinegar, let sit for a few minutes while you do the other things.

Spicy Mayo:
I mix mayo with Sriracha… so easy! For those with soy allergies – I like canola mayonnaise by Spectrum.

Rice Wrap: 
Fill a large dish or pan with warm water. Keeping two wraps together, submerge them in the water and let sit for 30 seconds or until the wrap no longer feels stiff. Remove from the water immediately and let excess water drip off before placing on your dish.

Assembly:
Place cooked burger on rice wrap, top with spicy mayo, slaw, and  sliced avocado. To wrap it all up pull one side of you wrap up across the burger, take the newly formed corner and pull that across the top of your burger, repeat until you’re finished.

Gluten Free Cold Care

umcka1
Umcka Cold Care. It’s the same idea as Airborne or those Vitamin C packs, but this one says gluten free right on the website, and only has 6 ingredients. It comes with a medicine dropper to easily measure out a dose, and you can drink it like cough medicine or mix it in water and drink it down. According to their website, Umcka “Shortens the duration and reduces the severity of throat, nasal and bronchial irritations”. Its main ingredient is Pelargonium Sidoides Root which originates from traditional South African Medicine. So far I’ve used it a couple of times. Honestly, I don’t reallllly know if it’s helping, but it at least makes me feel proactive in my recovery…

Also.. I have the alcohol-free version, which is suitable for children. You can find this at Whole Foods, or at retailers like Vitamin Shoppe and Vitamin Express. See where it’s sold near you.

umcka