I saw an article in the Daily Camera about The Pinyon’s gluten free fried chicken. The article said it was’t designed to be a gluten free dish, just that the potato flour made a crisper crust. Of course, what Celiac can resist going out to a restaurant and eat fried chicken!? I had to try it. The chicken was really good, even the next day (what is it about cold fried chicken that is so yummy?).
However, The Pinyon is not what I would call a gluten-free friendly restaurant. It’s one of those restaurants that likes to say “Oh, yes! We’re gluten-free friendly,” but when you get there, you can’t have the pancake that goes with the chicken, or you can have this other item so long as it’s without any kind of sauce, or you can only have one of the sides on the menu because the others are all wheat-based in some fashion.
I’m really tired of going to restaurants that like to act “friendly” but really have no intention of making any changes to their menu so people with dietary restrictions can eat what others are eating. You can pick these places out easily since they have no gluten free menu and they say things like “our chef is glad to convert any of our recipes to gluten free.” Translation: you can have a slab of meat on a plate with some steamed broccoli if you like while everyone else has beurre blanc or some other delectable sauce. Sigh.
These little gems are divine and SO easy to whip up! I made them with smoked gouda to see how they would compare with Whole Foods’ gouda rolls – Oh. My! Were they good! There are only 9 left from 28 – hubby and I literally devoured them while cooking dinner. Check out Laura’s blog and definitely give her Brazilian Cheese Puffs recipe a try!
I am officially an over-achiever today. I’ve been awake since 4am and by 5:30, jumped out of bed with the vision of pancakes filling my brain.
I ran through my recipes, thinking to use one I haven’t tried before, and landed on Elizabeth Barbone’s Whole Grain Gluten-Free Pancakes. Now, I like buttermilk in my pancakes (thank goodness I am still able to eat it!), and I didn’t want flax this morning, so I tweaked the recipe a tad and made the best pancakes EVER. Even better than those made with wheat. The batter was a bit thick, but flowed enough to smooth out on the griddle. When I flipped them over, they didn’t collapse and they cooked up high and fluffy. Truly, zero g! Continue reading
This recipe is loosely based on two recipes: Adeena’s Hearty Dinner Rolls (which I found on the Book of Yum blog) and Pizza Crust by glutenfreesoxfan (which I posted earlier this year). I was so excited when I found the recipe for Adeena’s rolls, but they baked up way too dense and didn’t rise at all (which is surprising since I’m at 5000+ feet).
Ever since I made (and fell in love with) the pizza crust recipe, I have been thinking about how to improve the dinner roll recipe. Well, I finally did it by increasing the liquid, changing eggs to eggs and egg whites, adding extra leavening, and a couple other things. Continue reading
I have about 15 pizza crust recipes I have either tried or are on my list to try. About two weeks ago, I decided to give the one I found on glutenfreesoxfan’s blog a try. While this is an old post of her’s, the recipe on Karen’s blog is definitely worth looking into. Most of the recipes I have tried so far are thick and fluffy, Continue reading
Last week, I was craving a cheese danish. At work, somebody brought in something that smelled sweet and divine and for some reason my brain screamed “OH! We need a danish!” Funny the things you crave when you can’t just pop out to the store and buy it. Continue reading
I’ve been trying to find a good fried fish recipe to convert to gluten free for quite awhile now. I seemed to have hit on it the other day, as hubby said this was the best fried fish he’s had in a long time. Isn’t it fantastic that it’s gluten free!? Continue reading
So, a couple of weeks ago a co-worker told me I should check out Garbanzo’s, which is pretty new to Boulder. I convinced hubby to try it out for dinner one night and while the line was kind of long and ordering seemed confusing at first, the food was good. And almost all of it is gluten free.
This is one of those places where you walk down the line and tell them what to put on your plate, BUT Garbanzo’s has these nifty little signs in front of each dish showing gluten free, dairy free, vegan, etc. VERY allergy friendly! I had the falafel plate. I don’t remember the last time I had falafel, so I can’t compare it, but I found these to be tasty little gems. They have several yummy sauces,pickled eggplant and a really tasty babaganuosh.
They have a menu and nutritional information on their website. Definitely a great place for a quick lunch or dinner.
I’m Italian by heritage and love italian food. It hasn’t been easy finding gluten free pizza and pasta at restaurants, but Carelli’s is changing all that. Their pizza is light and crisp and they have ravioli *gasp*! They’ve had gluten free ravioli on their menu for quite some time now, but two weeks ago I learned that they are now offering any pasta dish on their menu gluten free. Yes, I had lobster and crab carbonara in a restaurant – and it was wonderful! Not only that, but they have a crepes bar that is also gluten free. Unfortunately, I did not leave room for dessert, but promised to return to have one of their yummy gluten free appetizers for dinner so I can try the crepes.
You can check out their gluten free menu on their web site: http://www.carellis.com/main.html
I have found the staff to be very helpful and understanding when you ask about the gluten free menu. The restaurant is warm and cozy, and I’ve never had a bad meal there in over 10 years. Please do give them a try and save room for dessert!
I found this recipe online last night for gluten free cinnamon rolls and just had to try it out. These are moist, fluffy, and easy to make. Jeanine of The Baking Beauties blog hit it out of the ballpark with this recipe and I highly recommend you try it!