Email Questions about Gluten Free Products

I received the following email from a friend of a friend. I thought my answer would be interesting to anyone attempting to cook gluten free!

Email:
Hi Stephanie; (My Friend) told me about your blogspot. As you can see she praises your cooking, and I hold her taste buds (and opinions) in the highest regard. I also have an allergy to gluten and while I have invented a few of my own gluten/wheat free recipes, they do tend to get old after a while. And they are rarely convenient. Thank you for making your recipes available, I cant wait to try the lentil soup! Also, my biggest weakness in avoiding gluten is that it is impossible to find gluten/wheat free breads that actually taste good without a mountain of butter or cream cheese. Any suggestions? Thanks again for sharing your recipes! Kellyann

Answer:

Hi Kellyann,

I felt the same way about the gluten free products for years. I have found that bread products that are made mainly from tapioca flour, rather than rice flower have a much better flavor. Kinnikinnick Foods (yes, I spelled that right) :) have some awesome options. You can find them in the freezer section at stores like Whole Foods. See also http://www.kinnikinnick.com/ They have everything ranging from hamburger and hot dog buns to English muffins and even bagels. Their sandwich bread is actually soft and doughy - instead of dry and crumbly.

In regards to pasta, I like Quinoa Pasta best. The brand I use most is Ancient Harvest, based in Keen, WA. You can find them in nearly every store that carries gluten free products. They have macaroni, spiral pasta, linguine and spaghetti among other noodles. I like the way the pasta cooks up and in a dish you can hardly tell the difference. I think the only noticeable difference is in the way it reheats for leftovers.

Lastly, for baking - Gluten Free Pantry is my favorite. I made an apply pie using their pie crust mix for Thanksgiving. The entire family flocked to this pie. It was without a doubt the BEST pie crust I've had - gluten free or other wise. Other mixes I use regularly are the cornbread, chocolate cake, pizza crust/french bread and more.

Nearly all of the waffle and pancake mixes I've used have been superb and easy to prepare.

I am so glad you'll be checking out the site. The ads on my site should all be catering to gluten free clientele - so keep an eye on those for more ideas too.

I am going to post your note and answer on the blog - others would love this info! :) Hope that is okay!!

Best
Steffi

Lentil Soup

This is one of my favorites! Don't let the ingredients scare you away from this. It is filling and can be made in bulk, frozen and taken to work for a filling lunch! It is very healthy. If you are unfamiliar with parsnips this is the perfect recipe to help you fall in love with this root vegetable.

2c. Lentils
18 oz. reduced sodium organic Chicken Broth
6 c. water
2 Parsnips (peeled and diced)
1 Granny Smith Apple (peeled and diced)
1 small potato (peeled and diced)
2 tsp salt
1/2 tsp pepper
1 tsp turmeric

Place lentils, water and broth in large stock pot. Simmer until lentils are cooked and tender. Add diced vegetables and seasonings. Cook until potatoes are cooked through. Remove from heat and cool to room temperature. Using a large food processor take approximately 2 cups of the soup and puree. Add puree to the main stock pot and reheat to a low simmer. (You can use this method for thickening almost any soup to create a "cream like" consistency without the cream.)

Serve Warm. Enjoy.

Mango Chicken with Butternut Squash

1 Mango
1c. Rice Wine Vinegar
1tsp salt
1/2 tsp pepper flakes

2 large chicken breasts

1 Butternut Squash

1 c. Wild Rice Melody Prepared according to directions.

Puree Mango, Rice wine and seasonings in food processor. Marinate chicken in puree for two hours or overnight. Cook chicken in large covered skillet with puree on medium heat. The pan should be just warm enough to create a low simmer.

Meanwhile, cut squash in half and de-seed. Place in glass baking dish with enough water to cover half of the squash. Cover with plastic wrap. Cook on high in microwave at five minute intervals, until you can easily stab with a fork. Remove and place small amount of butter over squash. You can remove the thick skin by running a sharp knife between the soft flesh and the skin. If the squash is cooked thoroughly - this will be easy. Cut into 1" squares.

Serve chicken, wild rice and squash with mango puree drizzled over top!

This is a great summer dish, as it is not too heavy and has that sweet spicy taste perfect for summer weather!

Mexican Macaroni and Cheese

1 box Quinoa Pasta
2c. shredded Pepper Jack Cheese
1 tbls butter
1/4 c. milk
1 can diced green chillies

Prepare pasta according to instructions. Return to pot and add remaining ingredients. Stir continuously until cheese is melted. Serve hot and enjoy! :)

Variation:
Add diced chicken breast