Gluten Free Recipes Archives | Page 13 of 20

Homemade Gluten-Free Waffles {Topped With An Egg}

January 19, 2015 by Kristin

For years, I’ve used this pancake/waffle recipe. It yields the fluffiest, most perfect pancakes or waffles you can imagine. And it served as a my go-to base batter for several different flavored waffles. There was never a need to modify, until I went gluten-free.

For six months, I’d been dreading substituting gluten-free flour in this recipe. I had a fear that they’d be flat and dense and that my biggest homemade breakfast go-to would be gone. But after playing around with gluten-free flours, baking powder, and baking soda for the past few weeks, I was finally ready to give gluten-free waffles a shot.

And I’m so glad I did. I also swapped out the dairy with coconut oil and coconut milk to make these waffles dairy-free in addition to gluten-free. And I’m happy to report that these waffles are every bit as delicious as I remember!

When using gluten-free flours, be sure to check the label for other allergens, such as dairy {Cup for Cup contains milk powder}. I used King Arthur gluten-free multi-purpose flour for this recipe. And I am expecting a package full of Bob’s Red Mill gluten-free flours in the mail to play around with as well.

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Homemade Dr. Praeger’s Spinach Cakes

January 12, 2015 by Kristin

While diving back into Pinterest land for bedroom inspiration, I allowed myself the more-than-occasional food pin distraction. And during one of these food tangents, I was drawn to a pin showing a stack of spinach pancakes. I clicked on it, secretly hoping the post would outline a homemade recipe for Dr. Praeger’s spinach cakes {one of my favorite freezer staples}. And it did!

I really liked Meg of Veggie Staple’s recipe, but knew immediately that I wanted to try a few things differently. Like more spinach {puréed} and turnips in place of potatoes.

The turnip version yielded a lower carb, lower calorie, higher calcium-containing cake. And puréeing the spinach made for the most vibrant cake in all of the land! I’ve enjoyed them solo as a quick snack or topped with an egg for a nutrient-dense breakfast.

Turnips have a slight bitterness, so if you’re not a turnip fan, try replacing half of the turnips in this recipe with a white or sweet potato.

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Germinated Rice with Tomatoes & Mozzarella

January 9, 2015 by Kristin

Our first dinner at the Casale Di Valle was memorable in so many ways. All of the Storytellers were together around a single table for the first time. We were familiar faces, familiar voices, but we didn’t know each other at all {a frequent feeling in the blogging world}. And over the course of our first dinner, a home cooked meal by Chef Ana and an array of DaVinci Wines, we’d skip straight past acquaintance to friendship.

The meal consisted of a variety of grilled meat and veggies and a grain salad I would never forget: farro with fresh tomatoes, fresh mozzarella, olive oil, and a simple seasoning of salt and pepper. Such an ordinary list of ingredients may leave you wondering why this dish was so memorable. But its simplicity allowed the flavor of each ingredient to shine. And it was the first time I had ever noticeably appreciated the taste of olive oil. I’d be sure to bring a few bottles of Chef Ana’s olive oil of choice home with me.

Oh and the wine! The wine allowed us to enjoy each other’s company long past the point of jet lag exhaustion. We started with Pinot Grigio and, from there, moved to Chianti and Chianti Riserva. This meal would also be the the first of many meals where all three wines {and occasionally the Brunello} would be passed across the table, from friend to friend, to complement our meal.

My version of Chef Ana’s recipe below pairs wonderfully with DaVinci Chianti.

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Shrimp & Grits For 2

November 19, 2014 by Kristin

I woke up over the weekend with a massive craving for homemade breakfast. Homemade waffles to be exact. But when I went into the kitchen, I realized I used up the last of the coconut milk and waffles just weren’t in the cards. And it was freezing outside, so going to the store just wasn’t an option.

But what I did have was all of the ingredients for shrimp and grits {super odd, right?}. So never having made shrimp and grits before, I mixed and stirred until I had myself a warm breakfast that was way more delish than I could have ever anticipated. I posted a proud picture on Instagram and thought about one thing that would transform this already fab dish into something amazing – lobster stock.

And I was right. Lobster stock was a game changer. The grits were creamy and complex without feeling heavy like restaurant grits {filled with milk and cheese} and they balanced perfectly with simple shrimp and eggs.

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