Category: Blog

Socca: An Easy, Naturally Gluten-Free Flatbread

I have a weakness for all things garbanzo bean. Garbanzos (or chickpeas, if you prefer) are the basis for my beloved falafel. And, of course, the highly addictive hummus. Baked or fried (I prefer baked) garbanzos are, I believe, the snack of the future. Give me a salad with garbanzo beans, and I will leave and extra tip.

As I’ve been thinking about gluten-free breads, I’ve been researching naturally gluten-free breads. And by naturally, I mean breads that don’t require a mix of five different flours before they’re added to a mix of five different flours. Simple, minimal ingredient breads that just happen to be gluten free. Continue reading “Socca: An Easy, Naturally Gluten-Free Flatbread”

Gluten-Free Quesadilla Options

One night, I was at my local Mexican joint, and wanting something, well, cheesy. Quesadilla cheesy. Since we’ve been going to this place for about twenty years (we are nothing if not loyal customers!), the staff are accustomed to my modifications to their menu.

Mostly, this means taking the tomatoes out of whatever dish I choose. I’m not much of a raw tomato person. This time, however, I went for the big substitution: corn tortillas instead of flour tortillas in a quesadilla.

My server didn’t even blink. And, I kid you not, that was the best quesadilla I’d had in years. Even my own weren’t that tasty. Well, that’s a bit of an exaggeration, but indulge me. I had a quesadilla in a restaurant. Continue reading “Gluten-Free Quesadilla Options”

Gluten-Free Recipe Substitutions and Workarounds

I am a recipe addict, and while I gear up for a piece on organizing your recipes, I’m also thinking about how I approach recipes. When I encounter something that sounds or reads like it will be delicious, I first scour the ingredients list.

The first thing I learned, oh so long ago!, was that so many more recipes are naturally gluten free than I expected. There are months when I rip out pages from Saveur or Food & Wine to save recipes that I can make without worrying about substitutions or workarounds.

Then there are the recipes that require a bit more thought. They require me to think about why the gluteny item is included, what it does, and how I can make the dish gluten free without sacrificing flavor, texture, or appearance. Continue reading “Gluten-Free Recipe Substitutions and Workarounds”

How Allergic Are You?

When the very nice, very helpful server asked me that, after coming back from the kitchen to report on my gluten-free options, I bit back my first response of “Let’s just say I’ll be sick for about a week.” I also resisted my second response, “Technically, it’s an autoimmune disease, not an allergy.”

As much as I’d like to get into *that* discussion, a super-busy lunch hour wasn’t the right place or time. So I looked at her directly and said, “Very.”

The “how allergic?” question is surely the number one pet peeve of all celiac and gluten-intolerant people out there. It shows how little education is being spread to servers and other restaurant staff…and it shows how often these same servers and other staff are subjected to people who simply aren’t truly gluten free. Continue reading “How Allergic Are You?”

GF Pantry: Gluten-Free Panko Crumbs

When it comes to pantry staples, I like to focus on items that are not pricey gluten-free specialty items. Often, there are better substitutes or alternate cooking methods that will save you money and time. One exception, for me, is gluten-free panko bread crumbs.

Traditional panko is made from crustless bread, resulting in light, airy bread crumbs. They are popular in Japanese cooking, and I loved them in my pre-GF life due to their ability to get crispy and stay crispy. I’ve found they don’t require a lot of extra seasoning to taste good. Continue reading “GF Pantry: Gluten-Free Panko Crumbs”

On Not Missing Gluten

As I watched my husband eat his lunch — a gorgeous short rib melt on rosemary focaccia — I couldn’t help but say, “That looks really good.”

Just as I’d said when he’d bought a pretzel at a baseball game. It looked amazing, and, I suspect, tasted as good as it looked. But I didn’t want a bite, never even thought about tasting it. In fact, one thing about me and gluten-filled foods: I mostly don’t miss them at all.

Oh sure, I stare with some envy when other people tear into a beautiful, thick pizza crust while I nibble on my less-than-thick gluten free pizza. And I’d love, on occasion, to have the freedom to hit a drive-through when I was hungry while on the road. Certainly on those days when I have a work lunch and steamed veggies are my only choice… Continue reading “On Not Missing Gluten”

Dealing with Language Barriers

Io sono celiaca. Tengo Celiaca. Watashi wa seriakku o motte iru.

Or, how about “I have celiac disease?”

When I went to Italy, my biggest concern was the food. As it turned out, eating gluten free in Italy wasn’t a challenge. But it did require clear communication — a challenge for me as my Italian accent was probably worse than I imagined. Now, as I plan a trip to Spain, I’m not just learning rudimentary Spanish, I’m also learning to communicate the fact I’m gluten free with waiters and other restaurant staff. Continue reading “Dealing with Language Barriers”