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

It doesn't get easier than this.  It is a great summer meal.  Its quick and easy and tasty. Ingredients White fish filet - I usually use tilapia (you could use flounder, rockfish, cod, etc) Rice flour or other flour or GF breadcrumbs Oil (canola or grapeseed) Yellow Onion Chili Sauce (I love Lingham's) 1.  Wash and dry the fish (debone if needed) 2.  Season with salt and pepper 3.  Make a breading station with seasoned flour, egg wash, and second seasoned flour station. 4.  Heat oil in a pan. 5.  Sear both side until crispy and brown (thin filets will cook through). 6.  Pat dry and/or drain excess oil 7.  Top with thinly sliced onions and hot sauce (on this dish I also finely chopped up some romaine lettuce, basil and cilantro) 8.  Enjoy This goes great with a bowl of rice or sauteed bok choy. The Un-Gluten Guy

I set up a trip to go fly fishing for steelhead with  John Larison.   He is based out of Corvalis which just happens to have a dedicated Gluten Free Restaurant. Like always, I packed some food.  I made some of my  chocolate chip cookies  and put two in three containers (a little snack for each day).  My wife made a fresh coffee cake with  Pamela's Baking and Pancake mix  (a nice sweet treat each morning for breakfast).  I brought some  Kind Bars  and some almonds that I baked with rosemary and salt.  I also put some gluten free Rice Krispies in a few bowls for breakfast. When I arrived in Portland I drove to Corvalis.  I stopped at  Market of Choice .  This is a great supermarket.  They had lots of fresh produce, a ton of GF options and beer - lots and lots of 22 oz beer.  Unfortunately, I was only able to have a few of them but they had what I was looking for.  I picked up a few  Harve...

At one of the gluten free conventions I found a sample of  Bakery on Mains'  instant oatmeal.  It was the strawberry shortcake flavor. Bakery on Main is a GF bakery in Connecticut that produces oatmeal, bars and granola. The oatmeal was simple to make - add hot water and let it simmer.  It had a strong but nice aroma of strawberries.  It tasted delicious.  The texture was soft and the oatmeal was a finer grain - not whole flat oats. You can see it contains straight forward ingredients. Pack one in you bag, carry it when you travel.  It make a nice, tasty, easy breakfast or snack. The Un-Gluten Guy

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...