Easy Gluten Free

Years ago, a doctor once told me, "You don't want to be gluten free...your life will be miserable." How times have changed since then...

I have never loved a tomato until now. Recently I stumbled across the most amazing roasted tomato and shrimp pasta recipe on my favorite blog in the world, The Gluten-Free Girl and the Chef. Hands down the best pasta recipe I’ve ever had. But that’s not even the point of this post. The concept of roasting tomatoes that lies within this godly recipe… has changed my life and my perception of tomatoes completely. Here’s how to do it: Preheat your oven to 275 degrees. Slice a bunch of grape tomatoes in half and spread them on a cookie sheet lined with parchment paper. Toss with a teaspoon of chopped fresh thyme, olive oil and salt. Bake for an hour and a half. You could do two hours.. but I can never wait that long. Your kitchen will smell like tomato heaven. 

I have never loved a tomato until now. Recently I stumbled across the most amazing roasted tomato and shrimp pasta recipe on my favorite blog in the world, The Gluten-Free Girl and the Chef. Hands down the best pasta recipe I’ve ever had. But that’s not even the point of this post. The concept of roasting tomatoes that lies within this godly recipe… has changed my life and my perception of tomatoes completely. Here’s how to do it:

Preheat your oven to 275 degrees. Slice a bunch of grape tomatoes in half and spread them on a cookie sheet lined with parchment paper. Toss with a teaspoon of chopped fresh thyme, olive oil and salt. Bake for an hour and a half. You could do two hours.. but I can never wait that long. Your kitchen will smell like tomato heaven. 

Zucchini Banana Bread

This recipe is dedicated to every vegetable I’ve ever forgotten in the fridge. I don’t know how many times I’ve opened up a bin, only to find a bag full of goo that used to be something recognizable. The lone zucchini that went into this batter at the last second was one lucky vegetable. Sweetened with maple syrup and completely gluten free, this rendition of an old time favorite is sure to leave you wanting more.      

You will need:

2 cups of your favorite combination of gluten free flours.  For this recipe I used 1 cup of brown rice flour, 1/2 cup of oat flour and 1/2 cup of buckwheat flour.  

1 tsp baking soda

1 tsp cinammon

1/2 tsp allspice

a pinch of freshly grated nutmeg

3 bananas

1 zucchini

2 eggs

1/2 stick of melted Earth Balance Butter

1 cup maple syrup

1 tsp vanilla

1/2 cup safflower oil

3/4 cup chopped walnuts

Step 1: Preheat the oven to 350.  

Step 2: In one bowl, sift together the flours, baking soda, cinnamon, allspice and nutmeg.

Step 3: In another bowl combine the wet ingredients - the eggs, melted butter, syrup, vanilla and safflower oil.   

Step 4: Mash up the bananas, peel and grate the zucchini and add to the wet mixture.  

Step 5: Add the dry ingredients to the wet ingredients and mix until combined. Fold in 1/2 cup of the chopped walnuts.

Step 6: Pour the batter into a medium sized cake pan, pyrex or gratin dish and sprinkle the remaining chopped walnuts on top. Bake for 50 minutes or until a toothpick or knife comes out clean.  

Tastes great with some Earth Balance Butter spread on top!  

Simple French Toast

Step 1: Buy some Udi’s Gluten Free Bread of your choosing. I get mine at Trader Joe’s.

Step 2: Prepare your favorite french toast recipe and simply substitute Udi’s GF Bread for regular bread.  

Here’s the recipe I like to use: 

3/4 cups milk (sometimes I use soy milk,) 2 eggs, 1 teaspoon of Vanilla and one tablespoon of melted Earth Balance Butter. Whisk everything together and soak the bread until it has absorbed as much liquid as possible. I’ve found that gluten free bread takes longer to soak than regular wheat bread. Set a non-stick pan to medium heat. Once it’s hot, throw in some butter and cook toast on each side for a couple of minutes until lightly browned.   

Step 3: Top with peanut butter, yogurt and maple syrup.    

A note on fresh herbs… they are AMAZING! Dried herbs don’t even compare. When an herb is dried I feel like its soft flavor gets condensed into a bizarre kind of horse feed type flavor. I don’t know how else to describe it. Dried hay. That’s what dried herbs taste like. I just started a mini herb garden on my balcony and it’s been a culinary life changing experience. Fresh herbs 24/7! Pictured from left to right, the herbs shown here are parsley, rosemary and oregano.  

A note on fresh herbs… they are AMAZING! Dried herbs don’t even compare. When an herb is dried I feel like its soft flavor gets condensed into a bizarre kind of horse feed type flavor. I don’t know how else to describe it. Dried hay. That’s what dried herbs taste like. I just started a mini herb garden on my balcony and it’s been a culinary life changing experience. Fresh herbs 24/7! Pictured from left to right, the herbs shown here are parsley, rosemary and oregano.  

Herb Baked Eggs

You will need…

2 Eggs, Fresh Herbs, Garlic, Earth Balance Butter, Salt and Pepper and a Small Gratin Dish.

1. Preheat the broiler in your oven or toaster.  

2. Prepare the garlic herb blend.  I like to use fresh thyme, parsley and chives from my mini herb garden.  Any blend of herbs will do.  Next, finely chop the garlic and add it to the herb mixture.

3. Prepare the gratin dish:  Melt some Earth Balance Butter (a teaspoon or so) in the dish.  I got mine from Sur La Table for about $8. 

4. Crack your eggs into the melty buttery goodness and sprinkle the herb mixture on top of the uncooked eggs.  Season with salt and pepper. Broil for about 5 minutes or until the eggs are cooked to your liking.  

Serve with a toasted slice of Udi’s Gluten Free Bread smothered in Earth Balance Butter and a glass of freshly squeezed Whole Foods grapefruit juice!   

Enjoy!