A Game of Scones


In one day I made 6 different batches of scones. SIX. And I taste-tested four of them. Yes, I’m woman enough to own up and admit that I ate 4 scones in one day. I wear my hobbit-like tendencies with pride. 🙂

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Buffalo Wing Tofu w/Coconut Rice & Lime

Having Chris go gluten-free after a 6-month long intestinal civil war really turned our kitchen on its head, although mostly in a good way as it prompted me to try lots of new things. Tried ‘n’ true methods we used to turn to for flavoring our tofu got canned as soon as we had to stop cooking with wheaty ingredients– teriyaki sauce being the big one. Good grief, what I wouldn’t give for a gluten-free version of Soy Vay Teriyaki Sauce. WOOF.

While perusing the market’s shelf of dressings and marinades one day we took a shining to a bottle of buffalo wing sauce that was not only gluten-free, but surprisingly minimal on the ingredients altogether (not to mention fat free and extremely low-calorie!). It was on sale, so of course we tried it. And now… Well, now Chris enjoys it on almost everything he eats. 🙂

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Cornmeal Crust Pizza

Chris and I are pretty stoked because tonight we made our first gluten-free pizza and it was delicious.

We kind of winged it on the toppings since we were so excited to try it out (olives, sundried tomatoes, mozz and homemade pizza sauce) but I look forward to getting more creative. We have some fresh pears that I really want to, um, pair with feta and red onions on a garlic and oil base.

For the dough I used a Martha Stewart cornmeal crust recipe, which I de-glutenized with great success. Recipe after the jump!

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Gluten-Free Mac ‘n’ Cheese

If there’s one guilty pleasure I have (I know – just one? So cute.) it’s mac ‘n’ cheese. When Chris went gluten-free it was hard to justify buying it in boxes for three reasons:

  1. Finishing an entire box on my own, while filling, also makes me feel like a little oinker.
  2. Leftover mac ‘n’ cheese never tastes the same. In fact, it usually tastes like nothing at all. What’s the deal with that?!
  3. Rice mac is just too expensive and not that good.

It seemed like every recipe I came across for cheese sauce was way too complicated. I entertained the idea of casseroles or other baked pasta dishes, but it wasn’t the same.

Finally, I found a recipe– an easy one– and altered it a bit, coming out with the creamiest, cheesiest, gluten-free-y-ist mac ‘n’ cheese ever.

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Gluten-Free Apple Crisp


Ever since we got back from our 2 months in Thailand Chris has shown signs of a developing wheat allergy, so we’ve tried to put the brakes on his wheat intake as much as possible. Originally, I was planning on making him an apple pie for his birthday, but I didn’t have the energy to try something that new and risk failure (I’ve learned the hard way that special occasions are not the time to be daring in the kitchen).

So, instead I made apple crisp, which is essentially apple pie with a sugar topping. The best part about a crisp as opposed to a pie is that you can pretty much do whatever you want– adjust the recipe below to suit your tastes.

For gluten-free purposes I replaced the traditional oats with chopped walnuts, just to be safe, and served it with a scoop of French Vanilla ice cream. Is there any other way to eat apple crisp?

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