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.
Amaranth Crackers with Cheddar and Pepitas
I recently had the opportunity to attend a party at Portland’s fabulous Cheese Bar in honor of my friend Ivy Manning‘s new cookbook, Crackers and Dips. Ivy prepared a spectacular spread for the party, which included not only Steve Jones’ finest charcuterie and cheeses, but also a sampling of homemade crackers, schmears and dips from the book. Always one to take care of her friends with food sensitivities, Ivy included THREE types of gluten-free crackers in the mix. Yay for inclusion! My favorite dip was the decadent Bacon and Caramelized Onion Jam, unless you count …
Summer Quinoa Salad
Oftentimes in the summer I don’t feel like eating (or preparing) big, heavy meals. I’d love to subsist on leafy green salads alone, but truthfully that’s never been my style. I’m a girl who needs a hearty plateful of food. For me, “just a salad” means vegetables, grains, beans, perhaps a little tuna or chicken–something more satisfying than a heap of lettuce. I find myself keeping cooked grains and beans on hand and then throwing together side- or main-dish salads in a jif. Your gluten-free options are quite plentiful; try quinoa, rice, wild rice, millet, …
