Monday, May 28, 2012

Eggs San Diego Style

So when we moved to San Diego we fell in love with having avocados and cilantro all year long.  It found its way into everything and my son even calls avocado trees - guacamole trees.  So we added it to breakfast and it became a weekend thing.  We forgot about it for a while but have started making it again.


1/2 Red Onion Chopped
6 Eggs
1/4 to 1/2 Cup Chopped Fresh Cilantro
The zest of 1 lime (or you can use lime pepper)
Cheese (sharp and asiago or a mexican blend)


1.  Heat a pan and add about 1 Tbsp butter or oil and saute the red onion.  Season with a bit of salt and cook until soft.  I sometimes cook them a bit longer so they get a bit of crunch - it adds a nice contrast to the soft eggs.

2.  Whisk the 6 eggs and pour over the onions.  Continue to stir with a spatula.  After they start to scramble, add the fresh cilantro and lime zest, and keep stirring.

3.  Salt and pepper to taste.  If you don't have a lime to zest you can find lime pepper and substitute that instead.

4.  Add a bit of cheese (lactose free if needed) and stir into the eggs.

5.  Serve and top with more cheese and/or fresh avocado.

6.  Tapatio sauce or Tabasco Green Pepper Sauce goes well over top.  You can serve the dish with fresh corn tortillas for a filling breakfast on the go.  This morning I made a bit of potato hash.


The Un-Gluten Guy

Tuesday, May 22, 2012

I have an ache

Well, not really.  The other day I did and at the office was a packet of Advil gel caps and I almost took them but thought I should probably check first.  Well this is what I found.

Advil® Liqui-Gels® and Advil® Migraine and contain a wheat derivative, and are not gluten-free. You should check with your doctor if you have any concerns about taking this product.

What about Alleve?  This was on their website:  We do not add any gluten to our products. However, we cannot guarantee that they are 100% gluten free as this product is produced in a facility that manufactures or packages other items which may contain gluten.

Motrin is a product of Johnson & Johnson.  I could not find anything on their website so I emailed them and this is response I got:  The MOTRIN® IB Caplets are Gluten free. MOTRIN® IB Tablets and MOTRIN® PM Gluten information is not available.

What about Bayer Aspirin? They also did not have anything on the website so I sent them an email. This is their response:  We do not add any gluten to our products. However, we cannot guarantee that our
products are 100% gluten-free as this product is produced in a facility that
manufactures and/or packages other items which may contain gluten.

Safeway lists their acetaminophen, ibuprofen and aspirin as gluten free.

You can check out Gluten Free Drugs.  This website has a good list or check with your Pharmacy.

I also emailed Tylenol and Pfizer, the maker of Celebrex.  I'll update this with their repsponse but I thought it was useful information to share.

Use this information as information.  Use caution when using something new and do your own research to determine if the product is safe and things can change over time.

Now I have a headache,

The Un-Gluten Guy

Sunday, May 20, 2012

Gluten Free Brownies - The saga continues

And maybe the saga has come to an end.  I think I have come up with the perfect combination.  I like a chewy-chocolately brownie that does not fall apart in your hands.  If you like cake like brownies this may not be your style but you could try to omit the mixing chocolates.

After trying every box out there and numerous recipes I tweaked and tweaked and tweaked until I found this.

1/4 Cup Almond Flour (If you are allergic to nuts substitute 1/8 Cup black bean and 1/8 white rice)
1/4 Cup Black Bean Flour
1/4 Cup White Rice Flour
3 Tablespoons Unsweetened Cocca Powder + a little more
1/2 tsp xanthan gum
1 tsp salt
1 tsp vanilla extract
4 oz of chocolate chips for melting (I use Guittard semisweet)
4 oz of chocolate chips for mixing (I like Ghiradelli bittersweet)
1 1/2 Cups Sugar
4 Tablespoons Applesauce (don't have applesauce substitute 1/4 Cup Sugar)
12 Tbs. (1 1/2 sticks) unsalted butter
4 eggs

Make your flour mixture by mixing together the Almond, Black Bean and White Rice flours.  Add 3 tablespoons of the cocco powder, the xanthan gum and the salt.

Preheat over to 350 degrees and butter the inside of a 9 inch square pan.

Melt 4 oz of the semisweet chocolate with the butter.  You can do this in a double boiler or in the microwave.  If you use the microwave heat at half power for 2 minutes and keep adding 30 seconds until it is mixed.

Whisk together the eggs and sugar for about 2 minutes (until it thickens), then mix in the applesauce and vanilla.  Add the slightly cooled melted chocolate and butter mixture.   Then fold in the flour mixture.  Last add a bit of the cocca powder to the other chocolate chips and fold into the batter.  Pour into the pan and bake 45 minutes or until done.

Enjoy with a tall glass of milk,

The Un-Gluten Guy

P.s.  As for sweetness.  I initially made it with 2 Cups of sugar, no applesauce.  We like chocolate and cocco but if you like really sweet treats try omitting the applesauce and go with 2 Cups of sugar.

Saturday, May 19, 2012

Super Easy Gluten Free Pulled Pork - Updated 4/13/13

[See below for my latest changes - dry rub and dutch oven cooking]

So we were up for some pulled pork.  There used to be a BBQ place we visited, but too many cross contamination issues and they weren't really into trying to make changes.

Well, I don't have a smoker and don't have all day so this is what I put together.


3 - 5 lbs Pork Shoulder
1 really large white onion or 2 medium
2 cloves garlic
1 bottle GF Beer (I use New Planet)
1 bottle GF BBQ Sauce (We like Bone Suckin Sauce)
1 Tbsp Smoked Paprika
Salt and Pepper

1.  Salt and pepper the pork shoulder and sear all sides.  (Optional Dry Rub:  I'll also add some smoked paprika, garlic powder, onion powder and brown sugar and do this the night before if I have the time)

2.  Chop the onion into 3 or 4 thick slices and mince the garlic.

3.  Turn on the slow cooker.  I add a bit of oil and throw in the garlic and onions.

4.  Put seared pork shoulder on top of the onions.

5.  Mix a bottle of GF Beer, a bottle of GF BBQ sauce and 1 TBSp of smoked paprika and another tsp of salt in a bowl then pour over the pork.  You can leave a bit uncovered and just turn it frequently or add some water to cover the meat.

6.  Cover and cook in the slow cooker.  The more hours the better, until it is falling apart.

7.  Fork apart the meat and serve with your favorite GF bread.  We use Udi's hamburger rolls.


The Un-Gluten Guy

Lately, I have been making a rub with Spicely Onion powder, garlic powder, paprika, smoked paprika and salt and rubbing it down the night before.  Sear the meat in a large dutch oven.  Add the beer to deglaze the pan (I use New Planets' Off Grid) add some BBQ (we use Bone Suckin Sauce) and then layer the bottom with thickly sliced onions and garlic.  Lay the meat on top and cover with the lid of the dutch oven.  Cook at 350 for about an hour then lower the temperature to 250 for 10-12 hours and it will fall off the bone.  You can uncover it at the end for a bit under the broiler to get some nice crispy edges.

Tuesday, May 15, 2012

Salmon for Dinner

So I'm gonna let you in on dinner.  I wish I had a picture but we ate it - and then - I thought about blogging about it.

Shopping List:

Salmon (Trout would work too)
celery salt
lemon pepper
sweet paprika
smoked paprika
salt and pepper
coconut oil (or some other oil)
one lemon
sherry vinegar

The Salmon:

Cut it into serving size pieces.  If you are cooking a large filet score the skin side so it doesn't curl up.

Mix a tsp of celery salt, 1/2 tsp lemon pepper, 1/2 tsp of sweet paprika, 1/2 tsp of smoked paprika per person and sprinkle generously over the meat of the salmon.  Add salt and fresh ground pepper to taste but the celery salt does contain a bunch of salt, so salt gingerly.

Get a pan hot.  I have a Scanpan that I use and love it.  Put a bit of oil in the pan, I use coconut oil but any oil would work.  Cook the meat side until it has a nice crust and then flip.  90 % of the cooking will be done on the skin side.  (If you are unsure it it is done use a small knife to separate a the meat and check the doneness).

Grate one lemon and finely chop about 2 tsp of chives and mix together.  Sprinkle the mixture over the salmon and squeeze a bit of fresh lemon juice over it when you serve it.

The Asparagus:

I steam it for a few minutes.  When it is served I sprinkle with a bit of Sherry Vinegar (I use Napa Valley Naturals) and sprinkle a bit of salt.

The Kids Menu:

I cook a bit of salmon with just salt for seasoning and then squeeze a bit of lemon juice over it before serving.

For the asparagus we take the steamed asparagus and wrap it with prosciutto and then cook it in the toaster oven until it is crisp.  The kids love it and adults like it too.


The Un-Gluten Guy

Saturday, May 12, 2012

Chocolate Chip Cookies - The Remake

So I think I got it.  After making lots of cookies and trying many combinations of flour I found the one I think it a hit - and so do the kids.  (You can see my other post about chocolate chip cookies and how many I tried.)

This is my Toll House knock off.  The other one I blogged about was a bit grainy and this just tasted better and has a better texture - I hope you like it.


1 Cup White Rice Flour
1/2 Cup Tapioca Flour
1/2 Cup Sorghum Flour
1/4 Cup Millet Flour
2 tsp xanthan gum
1 tsp baking soda
1 tsp salt
1 Cup (2 sticks) unsalted butter
3/4 Cup sugar
3/4 Cup brown sugar (if you like a more dark sugar or molasses like flavor increase to a cup)
1 tsp vanilla extract
2 eggs
2 Cups chocolate chips (I like Guittard semisweet)

1.  Mix together the flours, xanthan gum, baking soda and salt and mix well.

2.  Put the butter, white and brown sugar and vanilla extract into a stand mixer and beat until creamy.  Add the eggs and beat until combined.  Slowly add the flour mixture.  After it is all combined add the chocolate chips and stir in by hand.

3.  Preheat the oven to 375 and put the bowl into the refriderator.

4.  When the over is heated make small balls (about a tablespoon) and place onto parchment paper or silpat and flatten slightly.

5.  Bake about 10 minutes or until browned on the edge.

Pour yourself a cool glass of milk and enjoy,

The Un-Gluten Guy

P.s.  It is a great idea to make some of the balls and freeze on a baking sheet and then store in a bag in the freezer.  When you need a quick fix but don't have the time to make a whole batch toss a few in the oven.

Friday, May 11, 2012

Fennel Salad

So I had this massive brown fennel growing out back on my VEG.  It was so big that Mark even tweeted about it - so I figured I had to start using it more.

So into the kitchen to see what I had.  Apple, onions, fennel, orange, tomatoes.  Okay - I have an idea.  This is what my wife envies about me, I have never had any cooking training, but I like to cook based on  what I have and what I am in the mood for.

This is what you need:

medium fennel bulb
1/2 red onion
6 small cherry tomatoes
1 small orange
1 red apple
1 cucumber
dijon mustard
balsamic vinegar

The dressing:

I use this on a lot of salads.  It is easy to make, tasty and you can add to it or change it by using different oils or vinegars.

1 Tbsp dijon mustard, 3 Tbsp balsamic vinegar and 4 Tbsp EVOO and whisk together until it emulsifies.  I add a bit of fresh ground pepper, too.  Set aside.

The salad:

Get out your mandolin.  This is a great gadget, so if you don't have one - go get it.  I slice the following about 1/8 inch thick - fennel, red onion, apple and cucumber.  I halved the tomatoes and cut the orange so I was left with some tiny slices.

Into a bowl goes the sliced fennel, onion, cucumber and apple and I drizzle a little bit of orange juice, a pinch of salt and toss.

Plate the mixture then place the tomatoes and orange bits around and drizzle a bit of the dijon vinaigrette dressing over top.

Sit back and enjoy.  This goes with a nice white wine - if you are interested I like Spanish Verdejo's, it goes well with the crispness of the salad.

The Un-Gluten Guy

Saturday, May 5, 2012

Buffalo Wings

So it is NHL Playoff time and we were watching the Flyers beat the Devils in Game one and what better to snack on then Buffalo Wings.

Unfortunately, these are off the menu for me since most places fry their wings and I have yet to find a place that makes wings that has a dedicated Gluten Free fryer.

At home I have fried my wings, baked my wings and more recently I have been grilling them.  Once I get my wings I wash and dry them them season them with a mixture of salt, pepper, onion powder and garlic powder.

I get the grill nice and hot and grill until the meat is cooked through.

For the sauce I use the following

1/4 Cup Butter
1 clove minced garlic
1 tsp rice wine vinegar
1 - 3 drops of jalapeno Tabasco

Heat a sauce pan and melt the butter.  Add the garlic but do not let it burn.  Add the hot sauce and stir.  Last add the vinegar and Tabasco.  Pour over the wings and toss to coat.


The Un-Gluten Guy

Thursday, May 3, 2012

Celiac Disease Awareness Month 2012

So this is National Celiac Disease Awareness month.  You can find good information at www.celiac.orgNFCA (National Foundation for Celiac Awareness), and

Locally jSIX is offering a weekly GF 3 course price fixe for the month and you can't go wrong at my favorite GF Bakery - 2 Good 2 Be.

For me I'll offer up some more recipes.  So tonight was risotto night.  I like risotto because it is so versatile.  You can make it plain and plate a protein and sauce over it so it functions like a side or vamp it up and it becomes a meal and the leftovers are always good for lunch tomorrow.

We have some fresh english peas from our favorite local farm - Chino Farms in Rancho Sante Fe.

So for this risotto I have the following ready
1 Cup Risotto Rice
4 Cups GF Chicken Broth on the stove simmering
about 1/4 Cup chopped white onion
1 clove garlic minced
a lot of english peas (about 1 Cup)
1 Cup white wine
EVOO and butter
1/2 cup parmesan cheese

Medium size pan on medium heat.  I like to start cooking my onions in some EVOO with about a tbsp butter.  Once the soften I add the garlic then the risotto rice and heat.  In goes the white wine and reduce by half or more.

Then start adding a ladle full of the hot chicken broth and stir gently.  Tonight I also had some fresh orange and green peppers and carrots that I threw in.  After about 4 cups of the broth has been slowly added the rice with soften.  I like it with a tiny bite - al dente; but cook it to your liking.

Towards the end add in the fresh peas so they soften a bit.  I like having the contrast of a little bite to contrast the softness of the rice.

Just before it comes off the stove I add a pea puree.  I simply heat about 1/4 cup peas in water with salt and pepper until they soften then puree them.  Then add the cheese and stir.  Plate the dish and get ready to serve.

What about the scallops?

Tonight my wife picked up some fresh scallops so this is what to do.  Cut them in half and wash them to make sure there is no sand.  Get a pan HOT!  Season one side of the scallops with salt and pepper.  Add some EVOO to the HOT pan and place the scallops in the pan in a clockwise manner - 1 o'clock, the second at 2 o'clock, etc.  Now season the top side of the scallop with salt and pepper.  After about a minute or two it should have a nice color to it and start flipping them in the same order you placed them in the pan and cook the second size then remove and plate.


The Un-Gluten Guy