Tag Archives: glutenfreerichmond.com

Wholefoods Gluten Free Bakehouse Frozen Pizza Crust

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Ok, ok, we talk A LOT about pizza here at glutenfreerichmond.com but really, demand dictates content so we’ll keep reviewing them and you keep commenting!

Photo © Nancy Lapid

I want to start by saying that I am a big, big fan of Whole Foods. I only wish they had a location closer to the city so I don’t feel like I have to reserve a morning out just to go to the grocery store. Anyway, while I was there on my last shopping extravaganza, I picked up a pack of their Whole Foods Gluten Free Bakehouse Pizza Crusts thinking it would be a quick option to have GF pizza when we make a spur of the moment decision for pizza delivery. I was a little skeptical because I am not a fan of frozen foods to begin with, especially frozen baked goods. And, I loathe the microwave so, needless to say, I was not really building this one up from the get go. But! I was pleasantly surprised with the texture even after defrosting in the microwave! The crusts are relatively thick and the texture has a good about of ‘chew’ without being tough. I really liked the sweetness of the dough, which I think comes from their use of sorghum flour and white bean flour rather than just a straight up brown rice flour. Since they are precooked, you simply defrost them (if you have more time, just do it in the refrigerator), add your favorite toppings and pile on the cheese. They bake up as quickly as the cheese melts and the crust warms through! One last note…the crust even passes the leftover, cold breakfast test!

Gluten Free Spicy Shrimp Tacos with Avocado Salsa

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This is absolutely delicious – gluten free and healthy! Love the taste of the tomatillos in the salsa – full of flavor and lots of zing! Recipe coming soon!

Spicy Quinoa Salad with Fresh Veggies – Recipe!

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I have mentioned that I am in love with Quinoa… and I am… It’sgreat as a side dish or a main meal (depending on what you put with
it) – and oh so good and of course – Gluten Free! – this is fairly easy to put together and I vary it every single time I think. lol.
It’s easy to do in advance and it’s good the day after – but I wouldn’t plan on it hanging out in the fridge for much longer than
that. For a little fun – you can always add some feta the next day too to spunk it up!  (We served this with a roasted chicken picked up from The Fresh Market – it was a night we didn’t feel like doing a lot.) The salad is easy to put together – healthy and we had the rest of the night to relax! Love it! Enjoy! J

Spicy Quinoa Salad with Fresh Veggies

1 cup quinoa

3 cups water

Coarse sea salt (to taste)

Fresh ground black pepper to taste

1 large diced cucumber

1 small red onion, finely chopped (I have used yellow and white too
and it works)

2 cups finely diced heirloom tomatoes (you can substitute any tomato -
but love the heirlooms)

2 jalapeño peppers (take the seeds out unless you want extra heat) chopped

1/2 cup chopped cilantro, plus several sprigs for garnish

2 Roses Sweetened Lime Juice (it’s oh so good – but if you don’t have
any, fresh lime juice will do)

1 tablespoon red wine vinegar

2 tablespoons olive oil

1 or 2 avocados sliced for the garnish (depends on how much you like
avocado) lol

1. If the quinoa is not already rinsed, put in cold water and run
through a strainer to rinse thoroughly. minutes. Bring the 3 cups
water to a boil in a medium saucepan. Add salt to taste and the
quinoa. Bring back to a boil, and reduce the heat to low. Cover and
simmer 15-20 minutes or so or until the quinoa is tender and
translucent. Drain off the water in the pan through a strainer, and
return the quinoa to the pan for about ten minutes – or if you want to
eat immediately – rinse with cold water!

2. Meanwhile – combine tomatoes, chiles, cilantro, red wine vinegar,
lime juice and olive oil in a bowl. Add the cucumber and onion, season
to taste with salt, and add the quinoa and cilantro. Toss together,
and taste and adjust seasonings. Serve garnished with sliced avocado
and cilantro sprigs.

Serves 4-6….

GF2 – Gluten Free Cheese Tray and Happy Holidays!

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Did you know there is gluten in certain cheeses? We’ve put together a delicious gluten free cheese tray for the holidays…. Ashley shares a big cheese tip – cheese – one of our favorite things. Plus – a special holiday cheer and a toast with Jen’s brother Joshua and little Roodi…. Happy Holidays!

 

As promised in the video, here is a list of some gluten free blue cheeses we’ve found and enjoyed:

Rosenburg

BelGioso

Montforte

Maytag

There are definitely more out there and some of those listed above used to use a bread mold starter but have switched over to make them gluten free! Even though this is great news for us, there is still caution to be taken when it comes to traditional blue cheeses -  read labels, check with the makers but when in doubt, leave it out!

Also, click below for links to a few of the articles we found regarding the research conducted on these veined delicious treats:

http://glutenfreecooking.about.com/od/soupsandsalads/f/Is-It-Safe-To-Eat-Blue-Cheese-On-A-Gluten-Free-Diet.htm

http://glutenfreeinsd.com/ingredients_%20confusing.html

Bob’s Red Mill – Gluten Free Pizza Crust Product Review

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My husband, brother and I were craving some pizza the other day – and of course it needed to be gluten free. We turned to Bob’s Red Mill for a little help and decided to try out the pizza crust mix (to make it easier on us). It definitely is a stickier consistency than we are used to with traditional crusts. But, that comes with gluten free baking when it comes to breads etc. We topped it with pizza sauce, fresh mozzarella, pepperoni, mushrooms, fresh basil and onion. The flavor was incredible. Baked it according to instructions and I have to say – it was pretty good. The crust is much denser than traditional crust, and just “heavy” – but it was tasty. The one thing we would do next time is to par bake the crust for about 15 minutes or so before adding the toppings to get a crispier crust. For the most part – we were pretty happy. Plus – we had plenty of leftovers and they didn’t go to waste! Jen

Gluten Free Mac and Cheese – Recipe

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My husband and I were craving some comfort food – and what says that more than good  old mac and cheese? The catch – will it still be as good gluten free? The answer is ABSOLUTELY. This recipe is fairly easy and the end result won’t disappoint. It’s creamy, rich and delicious. You will come back for seconds. : )

Prep time: about 20 minutes

Cook time: about 30 minutes

Servings: 6-8

Ingredients:

  • 8 ounces brown rice penne pasta (you can use any gluten free pasta shape you like – but I love the way this comes out)
  • 3 tablespoons butter
  • 1 tablespoon minced garlic
  • 1 teaspoon spicy brown mustard
  • 3 tablespoons all purpose gluten free flour
  • 1 1/4 cups chicken broth (GF)
  • 1 cup whole milk
  • 8 ounces sharp cheddar cheese – cubed (or grated)
  • 4 ounces aged white cheddar cheese – cubed (or grated)
  • White pepper – to taste (I like a little zip in mine – but you might want to start with a few shakes)
  • Black pepper to taste
  • Gluten-free breadcrumbs

Preparation:


Pre-heat oven to 375

For pasta – fill a pot with water (about ¾ full) – cover and bring to a boil over high heat. Add a few pinches of sea salt to the water when it starts to boil then add pasta. Cook pasta to your liking and then drain in a colander. Meantime, while pasta is cooking, in another pot, melt butter, garlic and mustard. Cook, stirring constantly, then add flour and use a whisk to blend until it starts to thicken and turn a light brown color. Add peppers. Slowly add the chicken stock and milk while you continue to whisk). (You may also use vegetable stock if you wish.) It will continue to thicken and boil. Turn heat down and add the cheese cubes slowly and stir with a wooden spoon as it melts. When all of the cheese is melted it should be rich, creamy and smooth. Add the drained pasta to the pot and stir it all together! Then place in an appropriate sized baking dish, dust the top with gluten free breadcrumbs and bake for about 30 minutes or so (the top will be a nice light brown and the edges will be bubbling beautifully).

Enjoy this cheesy delight!

Gluten Free – King Arthur Brownies – Review

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OMG – I found this brand of gluten free brownie mix on sale recently in Richmond, VA. I bought a couple of mixes -including the brownie mix – in hopes that they would be quite tasty. I just made the brownie mix for my husband’s birthday – they were TO DIE FOR. Truly – this is a mix worth trying. Crisp around the edges, nice and soft on the inside, chocolaty delicious and SO easy to make. : ) Jen

Gluten Free Chicken and Corn Chowder – Recipe

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It’s the perfect time of year to start thinking about chowda’! Ashley’s recipe is easy, creamy, delicious and gluten free! You will be proud to serve this up at the table. Ashley demonstrates a trick on how to get natural corn starch in the chowda’ in the video we posted earlier! Enjoy!

Prep time: Approximately 15 minutes

Servings: About 4 1-cup servings

Ingredients:

3 strips thick cut bacon, chopped
1 small white onion, finely diced
1 jalapeno, diced
1 tsp cumin
Salt & pepper
2 cups chicken broth
2 cups whole milk
2 cups white and dark meat chicken, shredded
3 cobs, white corn

Preparation:

Start by crisping bacon in large, heavy bottomed pot. Once crisp, transfer to a toweled plate to drain. Add chopped onion, diced jalapeno, cumin, salt and pepper – sauté until onions are translucent. Add broth and milk and simmer. Meanwhile, invert a small bowl in a larger rimmed bowl and cut kernels off of corn, halfway to base of kernel. Next, take the back of the knife and scrap it down all sides of bare cob to extract natural corn starch. Should come out in a thick paste. Don’t discard cobs, but transfer to chowder to simmer with liquid. Place corn starch and kernels in chowder and add shredded chicken. Simmer together for about 20 minutes and remove cobs before serving. Garnish with sour cream or greek yogurt, thin sliced jalapenos and shredded jack cheese.

GF2 – Gluten Free Chicken and Corn Chowder

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We had fun making this one! Delicious and creamy and perfect for this time of year! Ashley demonstrates an awesome trick for getting natural corn starch too!