Welcome
I eat great tasting food every single day, and I won’t settle for less just because I’m gluten free. You shouldn’t either.
Whether you are gluten free by choice or by necessity, you have more options than you may think. Let’s explore the possibilities together. Moving beyond wheat (and barley and rye) is a true opportunity for a curious cook. Need guidance? I’m here to share some notes from my gluten-free kitchen and help make your cooking the best food you eat.
Tandoori-Style Chicken
Indian food ranks high on my list of favorite cuisines, especially given that so many of the dishes (minus the bread) are naturally gluten free. My son and I often get our fix at one of the local lunch buffets, but my daughter declares Indian food universally “too spicy”. Since many Indian dishes can be quite healthy as well as gluten free, I wanted to find a way to incorporate a few kid-friendly meals into my rotation at home. My daughter already loves chicken, so that seemed like a good starting place. The marinade comes …
Soba Noodles with Asparagus and Salsa Verde
I have to admit, buckwheat soba was rarely a go-to ingredient for me before I started eating gluten free, but I’ve since changed my tune. Soba’s toothsome bite and bold flavor may be a tad overwhelming for some, but it’s exactly those traits that lured me to the buckwheat camp. Made from buckwheat flour (a gluten-free food, despite the “wheat” in its name), the brown noodles have a hearty chew and a hint of nuttiness. Soba tastes great hot, room temperature, or chilled, but because the noodles have a distinctive flavor, I either keep the …
