A Gluten-Free Blog for the Taste Full World

Sun-Dried Tomato Chicken December 15, 2009

I found a recipe for this that involved too many steps for me to remember, so I made it the lazy way. It also works out because this tastes fantastic alongside some pasta with fresh pesto. The way I make this, letting it sit and simmer while we finish the pesto improves the flavor.

All measurements are approximate and come from original recipe– I didn’t measure anything

  • Boneless skinless chicken breast halves (1 to 1.5 per person)
  • Olive oil
  • Garlic, minced (I put a LOT more than the average person… at least 1 TBS, but really it’s to taste)
  • 1/4 cup drained sun-dried tomatoes (packed in oil), patted dry. Finely chop half, mince the other half for greater flavor distribution
  • 1/2 white onion, minced finely
  • 3/4 teaspoon dried hot red pepper flakes or dash of cayenne pepper (optional)
  • 1/4 cup dry white wine (one that pairs with highly seasoned or spicy foods)
  • 3/4 cup chicken broth
  • 1/4 cup heavy cream
  • 1/4 cup thinly sliced fresh basil or dollop of un-oiled pesto (optional)
  • Parmeggiano Reggiano

Heat oil in a deep skillet and cook minced onions. When they are soft, add chicken and pile with onions. Brown chicken on both sides, but don’t worry about cooking through yet.

Finely mince tomatoes but leave some of the tomatoes rough chopped for appearance/texture.

Add garlic, tomatoes, and red pepper flakes to skillet and sauté, stirring, until garlic is pale golden, about 1 minute. Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute. Add chicken broth and bring to a boil, covered.

Simmer everything, covered, until just cooked through, 4 to 5 minutes. If you have other food to prepare, keep chicken buried under sauce and on low- it will stay tender if there is enough liquid.

When ready to wrap up, remove cover and reduce liquid. Remove from heat before adding cream.

Slowly (to prevent scalding) stir cream and basil into sauce in skillet and heat through.

Serve sauce over chicken and sprinkle with grated parmeggiano reggiano.


Green Bean Casserole (GF) November 30, 2009

I love Thanksgiving foods. My favorite things on the table are the turkey, pumpkin pie and green bean casserole.

I found a way to bring the beans to me without using cream of mushroom soup, as used in most recipes. I even got to put crunchy fried onions on top! My mom found fried red onions at an Asian food market that worked really well with this.

The weather has finally grown cold enough to require a jacket. Yes, just jeans, a t-shirt and a jacket are sufficient to stay warm. On Thanksgiving day, the family ate outside and I wore a knee length skirt and a short sleeved shirt: no sweater or even close-toed shoes. But now, the wind blows outside and huge thunderhead rain clouds loom over my back wall, bringing rain and the air has taken a delightfully chilly turn. I hope it stays this way for a while; I don’t like the hot weather we get so often out here in the southwest.

So, back to my little casserole. I used leftover turkey gravy, but you could start with the meat juices or probably get away with thickening stock with white rice flour (the stuff that’s the consistency of corn starch).


1/2 C Turkey gravy

1 1/2 C Poultry or Vegetable stock

~2 tsp White rice flour

1/2 C Half & Half

3 C Green Beans

1/2 white onion, minced

TBS minced garlic

pinch of lemon or garlic salt

crunchy fried onions (optional)


Heat stock in a wide pan (for greater surface evaporation), dissolve rice flour into stock. Once dissolved, add turkey gravy and mix together. Once your pan is homogeneous, add the minced onion and garlic. Reduce to about half volume, then remove from heat. Add half & half while stirring quickly. Return to heat and reduce at a low simmer. Sauce should be thick and gravy-like when finished.

Spread green beans in a casserole dish. Pour sauce over green beans, spreading minced onion/garlic throughout. Pop it in a preheated oven at 375 for about 20 minutes. Timing is variable on depth of dish and total volume of beans & sauce. When sides begin to brown and sauce is bubbling, add fried onions. I would only add them then  if the casserole will be eaten same day. If you’re making it with the intent of having leftovers- put onions on individual servings so they don’t get soggy in the fridge.





Gobble gobble it up gravy

Filed under: Creative Creations,Gluten Free,No Cane/Refined Sugar — Laura @ 1:39 pm
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I didn’t like gravy very much as a kid. I still don’t crave it, and it’s not my favorite part of eating turkey or mashed potatoes, but this one turned out pretty darn well. And it was easy. Most of the flavoring is done when you season the turkey, and those flavors trickle into the fat at the bottom of the pan. Adjust seasonings to suit your turkey’s flavor.

The only problem is that it reduced down really really far, but if you like thin gravy you would be able to get more out of it. I like my gravy thicker though.


Turkey juices/fat skimmed from pan

Rice flour: 1tsp to 1tbs, depending on how much gravy

Water or stock for dissolving flour

Pinch of Salt (I used lemon salt, but you could use garlic, onion or sea salt too)

Garlic powder to taste

Paprika– sprinkling

Nutmeg– sprinkling

TBS of honey or fructose or sugar

Cream or Half & Half


To do:

Slowly dissolve rice flour into stock or water; heat in a wide pan for better evaporation. Once rice flour is dissolved (watch out for lumps!), add turkey juices. Add seasonings and sweetener; stir frequently. Simmer until reduced to desired thickness. Remove from heat and add cream/half ½ stirring quickly to prevent scalding. If the gravy has thinned too far, reduce further to desired thickness.



Peanut Butter Rice Treats (cane sugar & egg free) November 23, 2009

Rice krispy treats are one of the best kid foods and I’ve missed them. They are sticky and crunchy and sweet and satisfyingly delicious.

So I set out to make some for myself… without marshmallow cream (eggs) and without cane sugar. I found a vegan recipe and adapted it to be cane sugar free as well. I found crisped rice (looks just like the commercial cereal) at Sprouts, and it was completely unadulterated– no sugar or wheat flour!

I added cocoa powder to my batch and that turned out well, but I think I’ll leave it out next time and add more crispies because the filling became too dense and overwhelming.


  • 1/2 cup natural peanut butter (has a fuller flavor than sugar-added PB)
  • 1/4 cup cocoa powder
  • 1/2 cup granulated fructose/or (sugar)
  • 1/2 cup brown rice syrup /or (light corn syrup)
  • 2 tbsp butter/or margarine
  • 1 teaspoon vanilla
  • 3.5 cups rice krispies cereal


Grease a 9X13 baking dish, non-stick spray works well. In a dutch oven or other large pot, slowly bring the peanut butter, sugar, rice syrup, and butter to a rapid boil while stirring constantly. Add cocoa powder and mix thoroughly. Let boil for a good minute, you should start smelling the peanut butter roasting. Turn off the heat and stir in the vanilla. Stir in the rice krispies until they are fully coated. I didn’t measure the rice krispies. I just dumped them in until it looked like they’ve soaked up all the peanut butter goo. Put in a little more than you think is necessary- the rice syrup mix should be a very thin coating as it has a very strong flavor. Dump the mixture into the baking dish and spread to an even layer. Let cool, cut them up, and enjoy. Makes about 12 servings.


Original recipe found here


Ice Cream! for the eddibly impaired June 30, 2009

About 31/2 years ago, I was diagnosed with 11 food sensitivities. The biggies: wheat, corn, sugar, egg and yeast.

When was the last time I had commercial ice cream that tasted divine and didn’t make me ill later?

Last night.

My mom has been very supportive of my food issues, and has made homemade ice cream before. It was great, but it never keeps well. Such is the shelf span of any homemade ice cream I’ve encountered. Plus, my sister can’t have a lot of dairy, so that complicated our recipes further. We made a pretty tasty coconut ice cream several months ago, but it still doesn’t store as well as commercial ice cream.

Now, I have found the store-bought version and it lives only a couple blocks away! You can buy “ice cream” without milk, sugar or eggs (and certified organic and vegan)… at Safeway, Whole Foods, and probably other stores I haven’t discovered yet. If you can handle cane sugar, your options are wider- I have a recomendation for the pomogranate chocolate chip.

This isn’t a cheap dessert, but for someone who wants to have ice cream around and eat it too… literally- it’s worth it for those terrible sweet cravings.

Here’s a link to the chocolate coconut which is my favorite. You can find the full list under the heading “Products.”


GF Lemon-lime coconut cookies June 29, 2009

Filed under: Creative Creations,Gluten Free,No Cane/Refined Sugar — Laura @ 7:58 pm
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These cookies live up 100% to the title of this blog. I have been waiting 3 1/2 years for cookies like these. They have a textured outside and a FLUFFY inside, and– AND– they aren’t grainy. All this, and they are egg, wheat and cane sugar free! I nearly collapsed with delight when I bit into the cookie. You don’t want to know what happenened after I tried them with the lemon-lime cream cheese frosting…

Lemon-lime coconut cookies

What you need:

1 1/2 C all-purpose GF flour

1/4 C Coconut flour

1/4 C shredded coconut

1/2 C sugar or substitute  (I used fructose)

2 1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 lrg egg, beaten (or 1/4 C plain yogurt)

1 C plain yogurt

1/4 C milk

6 Tbsp. butter


What you do:

Preheat oven to 375 degrees F.

Prepare a baking pan by spraying with butter flavored nonstick cooking spray.

Combine dry ingredients in a large bowl. Combine wet ingredients in another bowl. Mix them together, quickly, combining ingredients thoroughly but not over mixing.

Roll into small  balls and place on baking sheet.

Bake until lightly browned: 15-20 minutes, depending on the size of your cookies..

Citrus Frosting

1/2 c heavy cream

1/3 c sugar/substitute

juice and zest from 1 lime

juice and zest from 1 lemon

8oz mascarpone or cream cheese, room temperature

Whip the cream and sugar until fluffy (don’t overwhip!). Add in the juice and zest. Fold in the mascarpone, and mix until combined. Keep chilled. Mine came out more like a glaze and I would probably use less sugar next time, as it was a little too sweet for me- so add it in slowly and taste test to your preference.


Green Bean & Onion White Pizza June 12, 2009

Filed under: Creative Creations,Gluten Free,No Cane/Refined Sugar — Laura @ 10:41 am
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Pizza is one of the foods I could eat every day for a month and want it every day the following month. The trick would be coming up with new pizzas… something I did recently.

Joy of joys, I found a way to satisfy this craving without feeling guilty and ill about consuming wheat & yeast-full ‘real’ pizza.

I was wandering around the frozen food isle at Whole Foods and voyeurishly eyeing the pizzas when I saw a brown rice crust. “No… it probably has yeast and eggs… oh, just go check” I said to myself. No eggs! No yeast! A Laura-friendly pizza crust? Hooray!

Then, I was pondering the goat cheese I have in the fridge and whose texture is too soft for my taste. “Wouldn’t this taste lovely as the “sauce” for a pizza?” whispered a hungry voice in my head. With that, my first attempt at a white pizza was born.  The crust isn’t the same as yeasty-wheaty versions… but it does well enough to keep me from stalking a pizza place and and drooling outside with my nose against the window.

What you need:

(The veggies are an estimated amount-to-taste. Play around with the balance according to your preference. I love to smother my food in onions… so that’s reflected in my proportions here. I won’t be offended if you don’t enjoy them as much as I do– in fact I would be flabbergasted if ANYone loved onions more.)

1 pizza crust

1/2 yellow onion (I used a sweet one because it was on hand)

Handful of green beans (fresh or frozen– NO CANNED BEANS!!)

Spreadable goat cheese

Sliced garlic

Sliced parmegian or romano

Olive oil

What you do:

Prep crust as directed on packaging (pre-cooking if that’s an option), or use your favorite homemade recipe. Brush a little oil on the crust to keep it from drying out.

Saute onions in a tiny bit of oil. You just want to soften and brown them a little so the flavor mellows. Browning adds flavor, but you probably want them a little crunchy. When onions are almost done, flash cook the green beans. I use Trader Joe’s bagged, frozen beans- they come out tasting fresh and are more convenient to keep around. Like the onions, you just want to start them, get a little browning and keep the veggies crunchy! Aside from canned, mushy style is the least mouthgasmic way to eat vegetables.

Moving away from such terrifying thoughts…

Spread the goat cheese on your crust and arrange the slices of garlic. I put my garlic underneath the cheese and toppings because I want to avoid any chance of burning. If you had larger chunks, you could probably get away with layering them closer to the surface.

After the garlic, spread out your onions and green beans. In order to prevent drying and charcoaled edges, I put my toppings under the cheese. Layer cheese over the top. With a strong cheese like I’ve used here, do not suffocate your veggies- patchy cheese strategically placed around the pie will be both friendlier to your taste buds and your wasteline.

Since your crust is cooked and your veggies are half-done… all that remains is melting the cheese and leting the flavors blend in the oven. I think I put mine in for 5-10 minutes, but I kept a close eye and pulled out my pizza when the cheese was bubbly and brown around the edges.

Enjoy with a mellow beer or hard cider.