The Un-Gluten Guy (My Gluten Free Recipes & GF Adventures)

We were at the store and saw  Canyon Bakehouse  Rosemary and Thyme Focaccia in the frozen section.  Let's try it. Interestingly their are no reheating instructions on the bag.  We were grilling that night and cut four squares off the big loaf.  I wrapped them in tin foil and put them on the top rack.  Long enough to defrost and warm up. I liked it, my little guy said it was great.  The rosemary and thyme flavor is definitely there.  It was a bit chewy in the middle so I might cook it even longer next time. Just another option for a quick GF side dish, The Un-Gluten Guy

Cole slaw seems to be an American backyard BBQ staple.  I don't like super creamy or soggy cole slaw.  We were at the store and a local farm had some beautiful green and red cabbage that was just asking to be turned into coleslaw.  I served it with some hamburgers with made with ground beef, ground turkey and ground pork topped with cheese, avocado and bbq sauce served on an Udi's roll. Since I have not given out my cole slaw recipe - here it is. Ingredients: 1/2 GF Mayo or mayo substitute 2 tablespoons + 1 teaspoon of white vinegar (I have used rice wine vinegar when its all I have) 2 tsp sugar 1 tsp GF dijon mustard pinch or about 1/8 tsp of celery salt 2 large carrots pealed and shreded 2 heads of cabbage (I use one green and one red) 1 small to medium onion diced salt & pepper celery or caraway seeds (optional) 1.  Wash and then thinly slice the cabbage, salt the cabbage, toss and set aside. 2.  Peel then shred the carrots. ...

I had a meeting to go to in South Beach.  We had hoped to make it a long weekend getaway but could not find a baby sitter.  Instead I made a quick solo trip.  I brought food along (never know what is going to happen) but I found a few cool finds. For starters I usually make a quinoa salad for the airplane.  It travels well and is packed with vegetables. I made this one with red onion, tomatoes, yellow squash and peas.  I dressed it with a vinaigrette made with mustard, rice wine vinegar and olive oil.  Super easy vinaigrette 1 - 3 - 4.  1 tablespoon mustard, 3 tbsp vinegar and 4 tbsp oil and whisk well. Once I arrived I got settled at the hotel.  I drove out to  The Green Wave Cafe .  This is located in Plantation, Florida and only a short drive from South Beach. They are a gluten free, organic, vegan restaurant.  I was told the owner was diagnsoed with cancer and went to an organic, vegan GF diet and this was the cul...

In the spirit of Celiac Disease Awareness Month I thought I would go back to some of my recipes that I really like.  Essentially my top ten recipes covering appetizers through dessert.  For those of you that are new to my blog or twitter feeds it is an easy click and go table of contents.  Hope you enjoy. Appetizers 1.   Yummy Cheese Crisps These are by far my kids favorite.  Super easy to make and delicious 2.   Eggplant Spread Eggplant is so easy to grow.  When you are looking for something yummy and easy. 3.   GF Tempura One of the things I missed, but now make at home. 4.   Salad (Two very different salads but both very good)    Caesar Salad The Classic    Fennel Salad A great summer salad. 5. Soup (My two favorites)    GF French Onion Soup Another classic - it speaks for itself. GF Vegetable Soup Great in the fall/winter.  It warms the soul and its packed w...

We had planned to go out to dinner on Saturday night but that didn't work out.  So we changed plans and went out Sunday, not the best night to eat out at restaurants, but we had a sitter. We had planned to go to J Six in the Solamar Hotel in San Diego.  I have had good experiences here in the past.  We were seated and took a look at the menu.  I had one appetizer option - a GF salad.  For dinner I had a seared albacore tuna option but since I had just had really good sushi for lunch I was not in the mood for more.  Two red meat dishes but I am not a big red meat eater.  The chicken looked good but I was told they could not guarantee the risotto it came with was gluten free and a portion of the chicken was prepared confit and they could not guarantee that it was GF.  Well how about the chop - couldn't guarantee that the side of polenta was GF.  REALLY?!?  Why even list it on the menu as GF. So we left. Off to another restaurant we h...