Tag: gluten-free

Gluten-Free Travel: Barcelona

Be warned: Barcelona is a city designed for the hungry crowd. Restaurants and bars and cafes abound, and mealtime seems to stretch out all day — at one point, my husband noted there isn’t a fixed concept of breakfast, lunch, or dinner (though, if you’re looking for a full meal in the evening, note that many restaurants won’t even offer up a menu before 8 p.m., if not later!).

(See this post for a listing of restaurants where I found gluten-free options, plus a few I had on my list but didn’t actually eat at. And, if you’re visiting Sitges, a beach community about 30 minutes away by train, here’s a list of gluten-free restaurants for that city as well.) Continue reading “Gluten-Free Travel: Barcelona”

Is a Gluten-Free Diet Bad for You?

Lately, I’ve been seeing articles and headlines that suggest a gluten-free diet is unhealthy or even harmful. Digging into those articles reveals facts the link bait headlines don’t: essentially that a gluten-free diet is no more healthy or unhealthy than any other diet.

As we all know, being gluten free — and I do not believe one can be anything less than 100% gluten free — means avoiding all forms of wheat, barley, and rye. This means the whole grains, grains mixed into other products, flours, thickeners, whatever form these grains take. If you are gluten free, particularly for health reasons, none of these grains, in any form, should ever be ingested. Continue reading “Is a Gluten-Free Diet Bad for You?”

Chile Verde

I love chile verde, and, despite all the steps in the recipe below, it’s pretty easy to make. A long, slow simmer on the stove (or, heck, you could do this in a 225 degree oven, if you prefer) brings lots of flavors together. The pork will be falling apart, and the whole dish is tangy with just a hint of heat.

While pork is traditional, chicken is also an option. My recipe for Chicken Chile Verde is right here.

Greens with Baked Eggs

I do love my greens, and I love this dish. It can be spicy, warm, tangy, or even creamy. Use lots of greens to make this a full mean for Meatless Monday, or reduce the amounts for a side dish.

While I’ve noted that you can use any type of greens you wish, I find I get the most satisfaction from spinach and chard. They are “wetter”, meaning you don’t need to add a lot of extra liquid while cooking down the greens. Kale and collard greens will need more liquid to braise until suitably tender.

Note: once you’ve made this dish once, you will crave it all the time!

Gluten-Free Product Review: Essential Baking Super Seeded Multi-Grain Rolls

As you know, I don’t get too excited about gluten-free baked goods. Most commercial brands are okay, but not amazing. GF bakers continue to make great strides when it comes to flavor, texture, and even lifespan for these products, which is why I test new products I see. When I saw Essential Baking’s Super Seeded Multi-Grain Rolls, I decided they looked enough to, well, eat.

And they were good. The flax and sunflower seeds gave the rolls a great mouth-feel — the rolls had body and texture — while the slightly sweet flavor complemented the grains. The rolls also contain a good amount of fiber, which is always a nice addition. They surprised me…and my husband. Normally he tolerates gluten-free baked goods, but he actually requested the Essential Baking rolls a second time. There’s an endorsement right there! Continue reading “Gluten-Free Product Review: Essential Baking Super Seeded Multi-Grain Rolls”

Condiments Beyond Mustard

Last week, I confessed my love for mustard. But you know the old saying: woman cannot live on mustard alone. Thankfully, there are many other condiments — gluten-free condiments! — that are ready, willing, and able to serve as you prepare delicious meals.

Because my weeknight dinners are always quick meals, a stash of condiments helps me add flavor, create sauces, and fix mistakes quickly. Even if dinner is just a plain chicken breast or piece of fish, the right condiment can turn ordinary meals into something delicious in mere moments. Continue reading “Condiments Beyond Mustard”