Friday, November 30, 2012

Gluten Free Caesar Salad

I have a few salads that we make and this one is always a favorite.  Caesar always sounds hard but it is really easy.

What you will need:
Anchovies or anchovy paste (optional)
GF Dijon Mustard (I use Grey Poupon)
GF Worcestershire Sauce (I use Lea & Perrins)
greek yogurt
parmesan cheese
GF Croutons (I place some EVOO, salt, garlic powder, oregano and paprika on GF bread and toast.  I then remove and cut into cubes and put back in the toaster at 200 until dry and crispy.)

1.  In a bowl add a few anchovies or about 1 inch of anchovy paste, 1 clove of garlic and some fresh ground pepper.  Mix it all together, crushing the garlic and anchovy until it is a mash.

2.  Add 1/2 tsp of GF Dijon Mustard and 1/2 tsp of Worcestershire and continue to mix.  Add the juice of 1/2 of a lemon and mix some more.

3.  Add a large tablespoon of plain greek yogurt and keep mixing.  Then add 3 tablespoons of EVOO (extra virgin olive oil) and keep mixing.

4.  Add in some fresh romaine lettuce that you pre-washed and dried and toss to evenly coat the lettuce with your dressing.

5.  Add in your GF croutons and grated parmesan cheese (I use 1/4 to 1/2 cup).  Toss and serve on plates that you placed in the freezer before you started so they are nice and chilled.

6.  Enjoy as a side salad or add some grilled chicken or shrimp and call it a meal.


The Un-Gluten Guy

Tuesday, November 27, 2012

Gluten Free Brownies

Update 4/17/13 - I found that using chips to melt left a oil residue.  I switched to using chocolate (you can use any chocolate bar or baking chocolate) I use Endangered Species.

Brownies continue to be a favorite in my house.  When I make them they usually do not last more than a few days.  We have made some changes and this is my latest version.

1.  In a bowl combine
1/4 cup almond flour
1/4 cup white rice flour
1/4 cup black bean flour
3 tablespoons unsweetened cocoa powder (I use Ghirardelli)
1/2 tsp sea salt
1 tsp xanthan gum

and mix with a whisk or place in a sealed tuberware container and shake.

2.  Over a double boiler combine
12 tablespoons of GF butter or butter substitute
4 oz of GF chocolate (I use Ghirardelli 60% bittersweet)

melt and turn off heat and do not let it burn.

3.  In a bowl whisk together
2 cups sugar
1 teaspoon of GF vanilla extract
4 eggs

whisk for a few minutes until the graininess of the sugar is gone.

4.  Add the melted chocolate/butter to the sugar/egg mixture

5.  Fold in the brownie mix

6.  Fold in 4 oz of chocolate chips (I use Ghirardelli semi-sweet)

7.  Pour into a well buttered 9x9 pan and cook in preheated oven at 350 degree for about 45 minutes.


The Un-Gluten Guy

Saturday, November 24, 2012

Pan Seared Trout with Fall Vegetables

This is a dish that was adapted from a meal I had in Colorado.  I liked it then and I love it now.  It is light, fresh and gluten free.  The veg is good on its own.

For the fall vegetables

1 cup pine nuts
1 cup yellow raisins
1 cup cauliflower cut into bits
1 clove garlic

1.  Heat the pan.  Toast the pine nuts and then set aside.
2.  Add 1 tablespoon grapeseed oil to the pan and add cauliflower and garlic.  Cook until it starts to brown.
3.  Add the pine nuts and raisins and toss.  Salt and pepper to taste.
4.  Add 1-2 tablespoons butter toss and serve.

For the fish

Trout Filet
GF white rice flour

1.  Heat the pan.
2.  Season the filets with gluten free white rice flour, salt and pepper.
3.  Place the filet meat side down until you have a nice brown sear then flip onto the skin side.

Plate the fish and cover with the fall veg mixture.

You can see it here on You Tube


The Un-Gluten Guy

Thursday, November 22, 2012

Gluten Free Thanksgiving 2012

I find the most important thing is having a plan and cooking whatever you can ahead of time.  Everyone knows that come Turkey Day there is never enough room in the oven or on the stove.

I made my ice cream.  Cinnamon ice cream consisted of 1 Cup of sugar with 1 1/2 Cups Half and half heated over the stove until it bubbles on the edges.  Pour it into a bowl with two mixed eggs and mix together then back to the stove and add 1 Cup Heavy Cream, 2 tsp cinnamon and 1 tsp vanilla extract.  Continue to stir until it has a slightly thickened consistency.  Cool overnight in the refrigerator.

Kids also wanted mint chocolate chip ice cream (I usually would do vanilla).  This is a Philadelphia Style ice cream (therefore no eggs or cooking).  2 Cups 2% milk and 2 Cups Heavy cream, 1 cup sugar, 1/2 tsp salt, 1 tsp vanilla extract and 1 tsp peppermint extract.  Mix and through into ice cream maker.  When ready pour into a container, mix in 1 Cup mini chocolate chips and freeze.

Made my gluten free turkey brine.  This year I used 1 gallon vegtable broth, 1 Cup salt, 1/2 cup brown sugar, 1 Tbsp black peppercorns, 1 tsp thyme, 1 tsp sage, 5 bay leaves and bring to boil.  Then add 1 gallon cold water and 1/2 cup apple cider and place into refrigerator.

Bought a bag of cranberries (I'll make that wednesday),  and two loaves of Udis bread for the stuffing (not baking bread this year).

Finished the cinnamon ice cream but placing in ice cream maker then into a container and into the refrigerator.

Picked up our turkey and other groceries (potatoes, onions, leaks, herbs, etc)

Put the turkey in the brine.

Made my cranberry sauce.  Heat 1/2 cup water with 1/2 cup OJ and 1/2 cup of sugar and one 12 ounce package of cranberries and heat until they all pop.  I then mash them so there are only a few large pieces remaining.  Place in a jar and into the refriderator.

I cut up two loaves of Udi's bread and slow cooked it in the oven at 200 degrees to dry them out.


Made cornbread.  I was baking and cooking enough so I leaned on Bob.  Bob's Red Mill Gluten Free cornbread saved me some time.

Gluten Free Stuffing.  We were going to try Whole Food GF Stuffing and I made my own.  For the Whole foods I simply added some cooked onions and celery, butter and broth and it went on one side of my baking dish.

For my homemade Gluten Free Stuffing I cut up two loaves of Udi's bread.  I cooked a package of chopped pancetta until crisp and removed the pancetta.  In the oil I cooked leaks, onions, celery until it softened.  Add 12 tablespoons of butter then add finely chopped thyme, rosemary and sage.  Pour this mixture over the breadcrumbs and add enough chicken broth until the bread was moist.  Then add in the pancetta and some cubed roasted butternut squash (I roasted it on Wedsnday).  Let it sit about 20 minutes then add it to a well buttered baking dish.  Into the oven at 350 degrees covered with foil for 30 minutes then remove the foil to brown the top.

The Turkey was removed from the brine and dry it.  I stuffed it with apples, onions, sage and thyme.  Butter it well and season with salt, pepper and paprika.  Into the oven at 400 degrees for 30 minutes to crisp the skin then cover with foil and drop the temperature to 325.  Cook 15 minutes per pound until the inside temperature is 160 degrees.  Remove and let rest about twenty minutes then carve.

Well, after a lot of cooking I am full and looking forward to leftover turkey sandwiches and turkey vegetable soup. Wishing you and yours a happy and healthy holiday,

The Un-Gluten Guy

Wednesday, November 21, 2012

The Day Before Gluten Free Thanksgiving 2012

Its the day before the big feast.  Here are a few things to consider.

Brine your turkey.  I made my brine the other day.  This is what I did

I used 1 gallon of vegetable broth, 1 Cup salt, 1/2 cup brown sugar, 1 Tbsp black peppercorns, 1 tsp thyme, 1 tsp sage, 5 bay leaves and bring to boil.  Then add 1 gallon cold water and 1/2 cup apple cider and place into refrigerator.

I added my turkey today and will remove it tomorrow, rinse it, season it and put it in the oven.

Today you can make your cranberry sauce. This is how I make it.
In a sauce pan add 1 Cup water, 1 Cup OJ, 2 cups sugar and the two packages of cranberries.  Cook until all the berries pop then add a bit of gluten free maple syrup and a handful of dried cranberries.  Put this in the refrigarator until tomorrow.

Need a fall side dish?  Try this cauliflower pine nut raisin mixture.

Get equal parts pine-nuts, yellow raisins and cauliflower.  Cut up the cauliflower so the pieces are slightly larger than the raisins.  Heat a pan and toast the pine-nuts then set aside.  Add a bit of grapeseed oil to the pan and add the cauliflower and one clove of minced garlic.  Saute until the cauliflower and garlic just barely begin to brown.  Then add the toasted pine-nuts and the raisins.  Salt and pepper to taste.  Add 1 - 2 tablespoons of butter.  Toss.  Serve. Enjoy.

Wishing everyone a healtly and happy Turkey Day (or Tofurkery Day for those vegetarians),

The Un-Gluten Guy

Sunday, November 11, 2012

Gluten Free French Onion Soup Recipe

Yum!  Soup is great when its cold outside.  Soup is something I always tend to avoid when I go out unless I am 100% sure that they are aware of gluten issues and those with Celiac disease.  There are too many ways to contaminate the pot - broth, thickeners, etc.  Add a nice piece of french bread topped with cheese and my GF cells cringe.

So, just make it yourself.  I've been making it for years and it is quite simple but it does take some time. You only need a few ingredients, a large stock pot and some time.


Onions (lots of them)
Leaks (optional)
Bay leaf
Red Wine
Beef Broth
Comte cheese
GF Bread


1.  Slice the onions into thin (1/4 inch or less) slices.  For a 3 quarts of broth I will use about 8 medium size onions.  Slice one large shallot.  For some added flavor I will also use one or two leeks.  For the leak you need to rinse thoroughly to get all of the sand out.

2.  Heat a large stock pot and add olive oil to coat the bottom and about a tablespoon of butter.  Then add all of the onions, shallots and leaks.

3.  Turn on some music, a tv show or have a conversation and let the onions render.  This can take up to an hour.  The longer and slower you cook them the more tender they will be.  When they are ready they will start to be translucent, sticky and some have browned and caramelized.  You will see your big pile of onions shrink in height by over 50%.

4.  Add a cup of red wine.  I usually use a nice Chianti and simmer until it is almost absorbed.

5.  Next add the gluten free beef broth, 2 bay leaf, 1/2 - 1 Tbsp dry thyme, some salt and pepper.  Let simmer.

6.  The longer you let it simmer the more the flavors will meld.  I like to make it a day before and let it rest in the fridge overnight.  The following day I'll reheat and adjust the flavor (salt, pepper, thyme).

7.  Before serving I cut some nice slices of GF bread and toast.  Then ladle the soup into a bowl (make sure to pull out the bay leaf), top with the toast, then lay a slice of Comte cheese on top and place under the broiler until the cheese is bubbling.

8.  Sit back and enjoy you creation (careful, the bowl will be hot).  There should be plenty for tomorrow and extra to freeze so you can enjoy it later.


The Un-Gluten Guy

Sunday, November 4, 2012

Colorado Springs - Gluten Free

I had to travel to Colorado Springs for a meeting and we took the whole family.  The Broadmoor Hotel is a beautiful 5 star hotel in Colorado Springs surrounded by beauty.

As with any trip I had to look into the Gluten Free options.  When I called to speak with the hotel they told me that they do not have a GF menu but each restaurant would be able to accomodate us.  They did an amazing job.

We ate at some other places too and there are many GF options around Colorado Springs.  In downtown Colorado Springs we stopped at The Olive Branch, which has been in buisness for 32 years and offering GF options for just as long.  They have an extensive GF menu for breakfast, lunch and dinner and have GF baked goods.

My daughter had their rice pasta (Tinkyada) with homemade marinara sauce and liked it so much we went back a second time for lunch during our trip.  The first time I had a chicken breast braised in a basil tomato sauce over spinach with rice.  The second time I had the chicken with homemade chili verde sauce.  They offer a GF corn tortilla (it was from cisco) but I choose to go without it - i'm always concerned about cross contamination.

Both of my dishes were good.  It is a home cooked meal atmosphere and we had good service.  As far as the baked goods - we tried the GF chocolate cake and GF brownies.  I would pass on dessert but as far as food goes a great, safe place to eat.

We visited Pike's Peak and while we drove throught Manitou Springs we stopped at Coquette's.  They have been in business for 3 years and 100 % GF.  The owner's mom is gluten sensitive, thus the push to go GF.  They make their own flour blend and make crepes, muffins, bisquits and cupcakes.

My son had a hamburger on a GF bun.  He ate it but it was nice to be able to help hold his food for a change.  He does not have any food issues but I do not handle his food when we go out due to fear of cross contaminating my food.  My daughter wanted pizza and they were able to put some sauce and cheese on a GF baquette.  My wife and I had a GF crepe.  These were delicious.  I also had beet soup made with parsley, chicken and bacon.  It was very tasty and filling.

At the hotel we had breakfast at Charles Court.  They were great.  The manager, Robert, was super helpful as well as the servers.  I am simple when it comes to breakfast so I had eggs and toast each morning. They have Udi's bread and a separate toaster.  My daughter had pancakes each morning.  They have their own rice batter and she ate it and loved it.  They were very aware of our food concerns and took every precaution.

For dinner we dined at the Summit.  The Manager, Desiree, was excellent.  I am a creature of habit and if I eat out and have a good and safe plate I stick with it.  I had their ceaser salad (without croutons, of course), they mix it fresh in a metal bowl (wood could harbor bread crumbs.  It was served with a cheese crisp (like the ones we make at home (see my recipe on this blog)) that my kids promptly stole, but they were quick to bring a few extra crisps to the table.  For dinner I had the angry trout.  This was a beautiful presentation with cauliflower, pine nuts and yellow raisins.(My picture does not do it justice but I only had my phone and not my camera at dinner)  It was served over sauteed spinach (usually it is done with bacon and swiss chard but they were not sure if the bacon was GF so we omitted it.

We also had dinner and lunch at the Tavern.  They have a really cool room in the back that makes you feel like you are eating outside.  I had the trout and my daughter had steak.  They put on a special pot of oil and made her french fries as their fryer is not gluten free.  They had lunch there one day when I was at my meeting.  They toasted up some Udi's and we travel with supplies and my wife made a PB&J at the table.

I did get some time away and spent a half day on the Platte River to do some fly fishing.  I was able to book world class guide Landon Mayer.  Not only was he super friendly and taught me some great things but he put me on some big fish.  We fished what was previously known as the Dream Stream but now called the Charlie Meyers State Wildlife Area.  It was cold but super fun and I can't wait to go back.

If you are traveling to Colorado Springs you definitely have some options.  We are already talking about going back this summer.

Safe Travels,

The Un-Gluten Guy