GotNoThymeForGluten

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    • It’s Hard When Multiple Food Restrictions Pop Up

      Posted at 5:35 pm by Got No Thyme for Gluten
      May 31st

      Focaccia Used As a Base for Pizza

      Food restrictions are tough. It makes it difficult to eat out. You may find a few trusted places to eat, but even those are a risk. The possibility of cross-contamination is always there. The knowledge that one change of the menu could take away the only option you have at the restaurant. It’s frustrating.

      Having multiple food restrictions makes it really hard. I’ve talked before about my wife having an issue with both gluten and rice. She didn’t know there were other people that had problems with rice until last week when a reader commented that they, too, couldn’t eat rice. It made her feel not so alone about it, that was a nice side effect I never thought about when I started this blog. Thank you for your comments, it makes our world just a little bigger.

      So…. if food restrictions make it harder to eat out, what options do you have? Pre-packaged meals or cooking. Pre-packaged meals are often expensive and not too tasty. Cooking, for some (my bride included) can be overwhelming. When you have multiple food restrictions it can be difficult to even find a recipe. I can instantly find pages of gluten free recipes with a simple google search. When I add rice free into the search the options dwindle greatly.

      Recently, we wanted to make a gluten free and rice free pizza. I know we have done a pizza post before, but this is not (exactly) a pizza post… just a suggestion of pizza. Anyway, I was looking though the inter webs for a pizza crust that had neither rice or gluten. Not too many recipes came up. I looked further and found a few, but they looked questionable. I decided I was going to have to make my own.

      I referenced a focaccia bread recipe I have used in the past, for some ratios, and jumped in. I experimented with several flours to see what we liked best. I will include the recipe we ended up liking best. We top it with some sauce, cheese and toppings and enjoy pretty tasty pizza (see Notes following recipe). You could also top it simply as a more traditional focaccia would be.

      Gluten Free Rice Free Focaccia
      1 1/8 C  Buckwheat Flour
      1 1/8 C  Quinoa Flour
      3       T  Buttermilk Powder
      1        t   Baking Powder
      1 1/4  t   Salt
      1 1/2  t   Xanthan Gum
      1        T  Granulated Sugar
      2 1/4 T  Instant Yeast
      1 1/2  C Lukewarm Water
      3       T  Olive Oil

      Place warm water, yeast and sugar in a small bowl. Set aside for a few minutes or until yeast activates, you should see some bubbles or foam.

      Mix remaining dry ingredients together in the bowl of a stand mixer (if you do not have a stand mixer see notes at the bottom of this recipe).   Blend dry ingredients together until mixed well. Add activated yeast mixture to bowl. Add olive oil to bowl. Mix well. Now beat this mixture on medium high speed for 4 minutes. The mixture should look smoother and fluffier after the four minutes.

      Cover bowl and rest dough, on counter, for about 30 minutes.

      Preheat oven to 375.

      Butter or grease a 9 x 13 pan (you could also use parchment paper), I use a lipped cookie sheet. Gently spread dough out in pan. Bake 20 – 25 minutes until the top springs back when gently pressed. Let rest for a few minutes and enjoy!

      Notes:
      *If you do not have a stand mixer you can still make this recipe. They texture will be a bit more dense, but we enjoyed it that way for years. To get the lighter texture you really do need to use a stand mixer, that can not be done by hand.
      *If you are using this for the crust or base of a pizza I recommend baking for about 12 minutes, removing from oven, adding your sauce toppings and cheese and then baking for a 15 or until cheese has browned. Also, for pizza we use two 9 x 13 pans preparing one as a pizza and the other as breadsticks or a dessert pizza. For dessert pizza, we top with butter, cinnamon and sugar. The crust can be made thick or thin depending on your preference.

      Posted in Foodie Talk, Recipes | Tagged Celiac Disease, Food Restrictions, Gluten Free Bread, Gluten Free Community, Gluten Free Food, Gluten Free Rice Free Baking, Gluten Free Rice Free Bread, Rice Free, Rice Free Baking, Rice Free Bread, Rice Free Food, Rice Free Living
    • Gluten Free Chicken Broccoli Quinoa Casserole

      Posted at 9:51 pm by Got No Thyme for Gluten
      May 21st

      I remember LOVING broccoli rice casserole as a kid. It was probably the side Item (or main dish) I asked for the most as a kid. If it was on the menu at a restaurant, I was ordering it. I still enjoy eating it, I usually add in a protein and serve it as a main dish when I make it these days. Luckily, my other half loves it as much as I do, so there are no complaints when it ends up on the dinner table.

      This is a VERY adaptable dish. The protein I use just depends on what I have on hand. I usually have chicken or ham, so those are the two I usually use for this dish. I am sure any protein you like would work with this dish. I have not tried beef in it, but I could see it going well in it. You could even change out the vegetable, for that matter. I have used asparagus in place of the broccoli, and it was great. You can change things out to fit your own personal palate. Add more cheese or different kinds of cheese according to your preference. That is the fun thing about cooking for yourself, you can change it to fit how YOU want it to taste.

      As I have mentioned before, my wife feels better when she doesn’t eat a lot of rice so I cut it out where I can. Several years, after she had been exposed to gluten at a restaurant (and was in quite a bit of pain), I tried making the casserole with quinoa instead of rice. We loved it and it is now how we make it each time. The quinoa adds nuttiness to it that the rice doesn’t. It adds another level of flavor.

      Broccoli Quinoa Casserole

      1 1/2 C Quinoa (cooked)
      1 Chicken Breast (cooked and diced)
      3 C Broccoli (chopped)
      4 oz Velveeta Style Cheese (something creamy that melts easily)
      1/4 C Water
      1 t Onion Powder
      1/2 C Shredded Cheese (of choice, I use cheddar or Colby Jack)
      Salt & pepper to taste (go easy on the salt as the cheese can be salty)

      In a sauce pan combine the Velveeta cheese and water. Cook on stove top until cheese is completely melted. Stir in the onion power, salt and pepper. Stir in chopped broccoli and let simmer for about 5 minutes, or until the broccoli starts to soften. Add in the chicken and quinoa, stir to combine.
      Pour mixture into a casserole dish. Top with shredded cheese.
      Bake at 350f until cheese has browned, 15 – 20 minutes.
      Enjoy!

      Posted in Foodie Talk, Recipes | Tagged Celiac Disease, Gluten Free, Gluten Free Casseroles, Gluten Free Comfort Food, Gluten Free Community, Gluten Free Cooking, Gluten Free Food, Gluten Free Foodie, Gluten Free Foodie Talk, Gluten Free Recipes, Living Gluten Free
    • Gluten Free Product Review: Ming Bings Plant-Based Cheeseburger

      Posted at 10:43 pm by Got No Thyme for Gluten
      Apr 22nd

      For most of our meals we cook at home. Sometimes we have elaborate meals… most of the time we have pretty simple meals. Even cooking simple meals take time to prepare. If I’ve made a simple chicken and quinoa dish, that’s still going to take (at minimum) 15 – 20 minutes for the quinoa to cook. Sometimes you need to eat a bit faster than that. Those times are when having a few real quick things in the pantry or freezer come in hand. We just found a new one to add to our freezer.

      A few grocery trips ago we stumbled upon ‘Mings Bings’ in the freezer section. Neither of us had noticed them before. They were marked gluten free so we thought… why not? They are plant-based, though that is not why we got them. It said cheeseburger, that’s why we got them. I mean… yum. They had air frying instructions on the box and cooked in only 16 minutes. We added them to the cart.

      When we got home, we popped them in the air fryer, not really knowing what to expect. If you have eaten pre-made, mass produced gluten free foods for very long you know they can, at times, be… questionable, at best. There are some scary pasta and bread offerings out there, and we have tried a lot of them. So we were anxious to try and see if our new find was a treasure, or a dud.

      After sixteen minutes in the air fryer, they came out crisp and piping hot. So hot that we had to let them sit for a bit and cool down. The outer wrap was really crispy. The filling was peeking out from behind the wrapper. We were sharing the first one so we cut it in half. The filling smooshed out of the side a bit when cutting it, but it cut pretty easily. Since some of the filing was out I decided to try that first. It was a little oily, but had an excellent flavor. The next bite, with filling and wrapper combined, was delightful. The crisp of the wrapper against the softness of the filling made for a great bite. The filling is very flavorful. I would not have guessed it was plant-based if someone had just handed it to me. I mean, I didn’t think I was eating a cheeseburger but I enjoyed it very much.

      It is a tasty pocket sandwich, of sorts, and we have had them several times since that first one. Just today, for lunch, we had one each with a pickle and some carrot sticks. It was a delightful little meal. So, if you are looking for something quick to pop in the air fryer, I think you might enjoy these. They come in several flavors, but this is the only one we have had so far.

      I do want to add…. we are not getting paid for this review, we just genuinely like them and thought you might, too. It’s hard to navigate the world with food restrictions when so much of our society revolves around food. We like to spread the word when we find good eats!

      Now… go eat!

      Posted in Foodie Talk, Product Reviews | Tagged Celiac Disease, Gluten Free Community, Gluten Free Food, Gluten Free Food Review, Gluten Free Foodie, Gluten Free Foodie Talk, Gluten Free Living, Gluten Free Plant-Based Foods, Gluten free Product Review, Gluten free Quick Food, Gluten Free Vegan, Living Gluten Free
    • Gluten Free Panna Cotta: Egg Free Custard

      Posted at 11:40 pm by Got No Thyme for Gluten
      Mar 26th

      The first time I had panna cotta was in culinary school. We were tasked with making it. I had never even heard of it. I followed what my instructor had shown us and when it was ready I took my first bite. I loved it! It was light and refreshing. It is very similar to a custard but uses no eggs, I was amazed by that. I found it is somewhat of am empty canvas. You can play around with the flavors and really make it taste exactly how you want. I love those type recipes. I am into versatility when it comes to cooking. I enjoy being able to take a recipe and really make it my own. My wife jokes about the fact that I never fully follow a recipe. I always change it up a little until I get it just how we like it. A recipe is not meant to be written in stone, it is a guideline. Take from it what you need and change what you’d like. Baking is a bit different, as you need to keep the ratios the same, but you can play with the flavors.

      After making the panna cotta at school I went home and told my wife all about it. I described the texture and flavors in detail. She wanted to try it. The recipe I used at school took over eight hours, so it wouldn’t be dessert that night, but I made it a few nights later. She loved it, too! I didn’t love that it took so long to make, but it was worth it. It was delicious. About a year later I was looking through recipes for some research I was doing and came across one for my dear old friend… panna cotta. Per that recipe it only had to sit for about an hour. That was MUCH faster than the preparation I made before! I set out to try it that night. I was a bit leery as to how it would turn out, but I gave it a try anyway. It was a winner. Just as delicious as what I had made before without the long wait. I have changed the recipe up a bit over the years, and it has become one of our favorite desserts.

      Feel free to play around with the flavors a bit. The picture included with this recipe is of a honey lavender version I made. The recipe I am posting is just for a vanilla version so you can just add whichever flavors work for you and the people you are cooking for. If you need tips on how to add your own flavors, just ask!

      Gluten Free Vanilla Panna Cotta

      3 tsp Gelatin (unflavored)
      4 tbsp Cold water
      1/4 cup Sugar
      1 tsp Vanilla Extract
      1 cup Milk (full fat)
      1 1/4 cup Heavy Cream

      In a small bowl, soak gelatin in water until soft.
      In a pan, heat milk, cream, vanilla and sugar. Bring to simmer. Add gelatin and remove pan from heat. Stir until gelatin dissolves. Pour mixture in four ramekins (or small bowls, or even coffee mugs) and let cool. Refrigerate until set, at least one hour.
      Enjoy!

      Posted in Foodie Talk, Recipes | Tagged Celiac Disease, Gluten Free, Gluten Free Community, Gluten Free Cooking, Gluten Free Dessert, Gluten Free Desserts, Gluten Free Food, Gluten Free Foodie, Gluten Free Foodie Talk, Gluten Free Panna Cotta, Gluten Free Recipes, Living Gluten Free
    • St. Patrick’s Day – Gluten Free Irish Soda Bread

      Posted at 4:31 am by Got No Thyme for Gluten
      Mar 19th

      Both my wife and I have Irish heritage and enjoy partaking in some of the Saint Patrick’s Day traditional foods. We like the corned beef, cabbage, potatoes and (my wife in particular) loves the soda bread. It’s a treat around our house since I usually just make it once a year. I’m not sure why I don’t make it more often… it’s really not hard to make at all. I guess I only really think about it when my mind starts to think about it this time of year. I’ve talked about our food traditions before, and our St. Pat’s food traditions are among some of our favorites.

      My sweet bride has not met too many carbs she doesn’t like and Irish Soda Bread is one of her top tier carbs. It never lasts long around here. Now, some people are very particular about their soda bread. Some like it plain with no additions. Some like to add raisins. I’m not a food snob, and I firmly believe there is enough room at the table for everyone’s version. The great thing about most recipes is that they are adaptable. Add or subtract what you like or don’t like. I will say… when baking, you must follow the proper ratios to have a successful outcome but you can definitely tweak the flavors a bit.

      Gluten Free Irish Soda Bread

      3 C Gluten Free All Purpose Flour
      1/3 C Granulated Sugar
      1 T Baking Powder
      1 t Baking Soda
      1 t Salt
      2 t Xanthan Gum
      1 T Caraway Seeds
      2 C Buttermilk
      1 Egg (beaten)
      1/4 C Butter (melted)

      Pre-heat oven to 325. Grease a 9×5 inch loaf pan.

      Combine flour, baking powder, baking soda, xanthan gum, sugar, salt and caraway seeds. Mix together.
      Blend egg and buttermilk together. Add, all at once, to dry ingredients. Mix just until moistened. Stir in melted butter.
      Pour into prepared loaf pan.
      Bake 60-70 minutes, or until it passes the toothpick test.
      Cool on wire rack.

      Wrap in foil for several hours, or overnight for best flavor. (Ours never lasts that long)

      Enjoy!

      Posted in Holiday, Recipes | Tagged Celiac Disease, Gluten Free, Gluten Free Bread, Gluten Free Comfort Food, Gluten Free Community, Gluten Free Cooking, Gluten Free Food, Gluten Free Foodie, Gluten Free Irish Soda Bread, Gluten Free Recipes, Gluten Free Soda Bread, Living Gluten Free
    • In the Gluten Free World, Pizza can be a Challenge…

      Posted at 3:59 am by Got No Thyme for Gluten
      Feb 21st

      My wife loves pizza. I mean… she LOVES pizza. She could, and would, eat it every day given the chance. We have looked for good gluten free pizza for many years. We gave up finding it and just hoped for pizza with a crust that didn’t taste like it was made from cardboard. It’s definitely a challenge. We have lucked out a few times. Once in South Beach, Florida we lucked into the best pizza (La Leggenda Pizzeria) either one of us have had. When I say it was a great pizza, I don’t mean it was great for a gluten free pizza, I mean it is a GREAT pizza. It was phenomenal. Chewy crust. It was perfect!

      Since we do not live in South Beach, we came back from that trip with a renewed hope in finding a truly great gluten free pizza where we live. We found some good pizza, but not great pizza. When we didn’t find it in the restaurants around us I looked at countless recipes to try to make a great pizza. Countless attempts, countless disappointments. They were good, but not great. I settled on a focaccia bread recipe that was pretty good and used it for our pizzas.

      One day I heard of a gluten free cookbook that focused on pizza. I read the reviews and people were raving about it. I researched the book a bit and found that it was written by a couple that has the same love for pizza that my wife has. They had traveled the world in search of the best pizza. Then the husband was diagnosed with celiac. They decided to travel the world again looking for the best pizza, but this time one that the husband could safely eat.

      To say their cookbook is a game changer in the gluten free pizza game is an understatement. Be it the New York Style, Detroit Style or the Chicago Style they are exquisite. People would never guess they are gluten free pizzas. The crusts are chewy, airy and have a delicious flavor… and that is before you add toppings! We have not had one yet that was not good. If your house enjoys pizza as much as our household does, I really do recommend No Gluten, No Problem Pizza by Kelli and Peter Bronski. I do not know the authors, I have never spoken to or met them, but the book really is a game changer.

      Disclaimer: As an Amazon associate I earn from qualifying purchases. I get commissions for purchases made though links in this post. 

      Posted in Foodie Talk, Recipes, Travel | Tagged Celiac Disease, Gluten Free, Gluten Free Community, Gluten Free Cookbook, Gluten Free Cooking, Gluten Free Food, Gluten Free Foodie, Gluten Free Foodie Talk, Gluten Free Pizza, Gluten Free Recipes, Living Gluten Free
    • Changes…

      Posted at 1:23 am by Got No Thyme for Gluten
      Feb 9th

      Hello, my gluten free foodies! We have been out of the loop for a long while, but we are back!

      Some things have changed for us since we last saw you. At the beginning of this blog we were living on a farm in the rural southern United States. Now, we are city living in New England in the north eastern United States. Covid-19 has swept though the world since we last spoke, as well. The world is a much different place than it was when this blog started. It has been a rough several years for all of us, learning new ways to cope with the world as it is now. A lot of people have searched for a way to connect, a way to have a community through all this separation. The best way I know to bond with people, be it online or in person, is through food. I find food to be a great unifier.

      With all of this in mind, we are adding a bit to the page, so you may notice some differences.

      We will still be posting tested gluten free recipes. We have/will be adding some links to each recipe to help you find some of the ingredients we use to make it easier to replicate the recipes you find here. We want your food journey to be successful and we look forward to comments and questions!

      We also want to include some travel tips and recommendations for gluten free travel. We will talk about some of the challenges we have faced with it and some of the ways we have figured out to make it easier. We will also mention some places we have visited and recommend to eat. We will add our reviews of these establishments and let you know what we enjoyed about them. There are many great places to eat out all around the world when you are gluten free, but they can be tricky to find. We hope to help just a but with that. We will only be mentioning places we have first hand knowledge of, so we may not be able to suggest a place in a particular town or state, but we will try our best.

      Now, it’s been a while… allow me to reintroduce myself. My name is Jeani. I am a classically trained chef that specializes in gluten free cooking. My gluten free journey started when I met my wife, a celiac. Gluten makes her very sick and I have spent the last decade making sure she has delicious food that is also safe for her to eat. It has been a learning experience, but we are willing to share what we have learned along the way.

      Join us at our gluten free table. Let’s eat, let’s discuss, let’s learn and most of all…. let’s have fun in the process! Welcome!

      Posted in Foodie Talk | Tagged Celiac Disease, Gluten Free, Gluten Free Community, Gluten Free Food, Gluten Free Foodie Talk, Gluten Free New England, Gluten Free Recipes, Gluten Free Travel, Gluten Intolerant, Gluten Intolerant Recipes, Gluten Sensitivity Recipes, Living Gluten Free
    • Frito Pie

      Posted at 6:46 pm by Got No Thyme for Gluten
      Apr 18th

      20180418_134823Who doesn’t like chili, right? Everyone has a favorite style, and there are many styles out there. Maybe you like yours super spicy or vegetarian. Perhaps you only like your chili on a hot dog. In my house the question has always been: to bean, or not to bean? My other half loves a bean… any kind of bean. I grew up in a family of bean lovers, but I was not one of them. I don’t know why really, I was just never a fan. I have avoided them most of my life. Growing up in Texas you are taught that chili is beanless. Chili is meat, chilies, tomatoes, onions and spices. No beans. Even my bean loving family didn’t put beans in chili. I loved chili, specifically Wolf Brand chili with no beans. It was my favorite.
      The first time my better half and I were going to make chili, she wanted to put several different kinds of beans in it. I thought… BLASPHEMY! I believe I even said, “Um. Why would you put beans in chili?” So, we had our first discussion on what made a proper chili. For her it included three to four different kinds of beans. For me not even one. We have come to a compromise. When I make our normal chili, I add some chili beans, just chili beans no other. I do reserve the right, on certain dishes, to exclude the beans but it doesn’t happen that often. Love can make you do crazy things and it has lead me to add beans where there should be no beans. I wouldn’t have it any other way.
      Just as I had to learn that no beans were a regional thing, I have learned that a chili dish I mentioned in my last post is more of a regional dish than I realized. I grew up eating Frito Pie at fairs, carnivals and at home. It is kind of a staple in this part of the south. I didn’t realize it was just a regional thing. Allow me to explain this southern delicacy. Around here you can even find it at some fast food restaurants. It is a fast dish that can be as simple or as complicated as you would like it to be. Generally, if you order it at a fast food place or at a fair, it will consist of: corn chips (Frito style), canned chili, chopped onions and shredded cheese. Quick to throw together and not expensive to make. You can feed a crowd without breaking the bank. When you make it yourself at home, you can make it a little more to your specific tastes.
      First let me explain the structure of the dish. You construct it in your individual bowls. Corn chips (Frito style) at the bottom of the bowl, pour your favorite chili on top of that, add a little shredded cheese. Then, if you are so inclined, add some freshly chopped raw onion. That is a traditional preparation. You will find that all around this region. In our home we add a dollop of sour scream to finish out the dish, because I like sour cream with chili. You can add any kind of garnishes you would like. Some people add a little ketchup, because they like the flavor of chili and ketchup together. Some people add some freshly chopped cilantro and chopped tomato. You can really top it however you would like to make it your own. That is what is so great about it, it is super customizable. Each member if my family has something a little different in their bowl, and it tastes exactly as they like.
      If you have never heard of it, give it a try next time you make chili. It is great on a cold night, or when you are craving some comfort food.

      Posted in Foodie Talk | Tagged Celiac Disease, Gluten Free, Gluten Free CHili, Gluten Free Comfort Food, Gluten Free Community, Gluten Free Cooking, Gluten Free Food, Gluten Free Food Prep, Gluten Free Foodie, Gluten Free Foodie Talk, Gluten Intolerant, Living Gluten Free
    • Korean BBQ

      Posted at 5:32 am by Got No Thyme for Gluten
      Feb 22nd

      20180221_232717You never know where you may get inspiration for trying your hand at a new dish…
      The Olympics have been on for over a week and we have been watching as many events as we can. It is great to watch athletes from all over the world, the best of the best, compete in their chosen sports with such passion. The strength, heart and determination really shine through. It is amazing to watch.
      This year the Olympics are being held in South Korea. Truly by coincidence, I was not looking for it, I came across a spice blend for Korean BBQ at the grocery store. A lightbulb went off over my head. We should watch the PyeongChang, South Korea Olympics while eating homemade Korean BBQ. Why not? I’ve never made Korean BBQ before, but what better time to try it. I made sure the spice blend was marked gluten free, threw it in the basket and headed over to the meat counter for thinly sliced beef. I looked up the recipe recommended by the spice company that sells the blend. I made a few changes to the recipe (like I always do), added the marinate to the meat and waited. I kept thinking, “Oh this is gonna be good!” It was recommended to let the meat marinate for an hour but I let it sit for three to four hours to make sure the meat would be full of flavor. Also, one hour of marinating wasn’t in my schedule because I had about 3 hours of errands to run that day. I cooked it in a skillet, which I would not suggest. I didn’t add oil, because I can be dense, and almost killed one of my favorite skillets. Inside looked like charcoal. Seriously y’all… I had to let it soak for several days before it came clean. I would suggest you cook it on a grill pan or grated pan. If you use a skillet like I did, use a small amount of oil… especially if you like the pan. Meat turned out super tasty, I will be making it again!
      I researched a little for something to cook with the meat. I saw a recipe for Oi Bokkeum (Stir-Fried Cucumbers) and thought it sounded good. I have heard of people eating cooked cucumbers but I have only eaten them cold. The recipe said to use a thin-skinned cucumber, so I picked up a few English cucumbers at the store and sliced both up. I don’t think it would have been as good with a thick-skinned cucumber, so I really would suggest using the English cucumbers for this. You should be able to find them at most grocery stores. If you can’t find them then I would suggest removing the skin. Toasting the sesame seeds really do add an extra bit of flavor to the dish. It is super easy to toast them! Add them to a warm pan. No oil, just the seeds. I did it on high heat, but… I like to live on the edge. Cook them the temperature you are comfortable with because if they burn they will turn bitter. Once you start to see them turning a little brown then they are done. See, that was easy! The dish goes together pretty quickly, as most stir-fried vegetables do. LOVED this dish. I will, without doubt, be making this again. It was refreshing and light. I think the cooked cucumber was a perfect complement to the heaviness of the meat.
      I served it with a bit of Jasmine rice. This was a super tasty meal and a perfect accompaniment to our Olympic viewing that night! Go USA!

      Bulgogi (Korean BBQ)
      Ingredients:
      1 pound Flank steak, Skirt Steak or Eye of Round, sliced very thinly
      4 Green Onions, chopped
      4 T Gluten Free Soy Sauce or Tamari
      3 T Packed Brown Sugar
      2 T ‘The Spice Hunter’ Korean BBQ Global Fusion Rub
      Garnish Toasted Sesame Seeds

      Preparation:
      Combine half the green onions with soy sauce, brown sugar and Korean BBQ spice blend.
      Pour sauce mix into a zip lock bag, add thinly slice meat and coat well. Refrigerate at least one hour.
      Heat pan to high heat (if using flat skillet at 1 teaspoon of oil)
      Add meat to hot pan, careful not to over crowd the pan. Cook in batches if needed.
      Cook, stirring or flipping often until meat is well glazed and cooked through.
      Garnish with remaining green onions and sprinkle with sesame seeds.
      Enjoy!

      Oi Bokkeum (Stir-Fried Cucumbers)
      2 English Cucumbers
      1 ½ t Salt
      2 t Vegetable oil
      ½ t Garlic, minced
      1 Scallion, finely chopped
      1 t Sesame Oil
      ½ t Sesame Seeds, toasted

      Preparation:
      Cut cucumbers in half lengthwise and then thinly slice (1/8 inch) them crosswise at a slight diagonally.
      Toss cucumber slices with 1 ½ teaspoons of salt, stir to coat evenly. Let sit for 5 minutes.
      Squeeze as much water out of the cucumbers as possible. Don’t worry about bruising them, they will recover when stir-fried.
      Heat pan to high heat. This will cook quickly. Add ½ Tablespoon of cooking oil. Quickly stir in garlic, careful not to burn. Add cucumbers. Stir-fry for a minute, or until the cucumbers are slightly cooked. You still want them to be firm.
      Turn off heat. Toss well with scallion, sesame oil and sesame seeds.
      Enjoy!

      Disclaimer: As an Amazon associate I earn from qualifying purchases. I get commissions for purchases made though links in this post. 

      Posted in Recipes | Tagged Celiac Disease, Gluten Free, Gluten Free Asian, Gluten Free Bulgogi, Gluten Free Community, Gluten Free Cooking, Gluten Free cucumber, Gluten Free Food, Gluten Free Foodie, Gluten Free Korean BBQ, Gluten Free Korean Food, Gluten Free Recipes, Gluten Free Stir Fry
    • Casseroles

      Posted at 6:50 am by Got No Thyme for Gluten
      Feb 10th

      I don’t know about y’all, but when I was a kid condensed cream soup casseroles were very popular. You know the kind, one of the many flavors of condensed soup mixed with a variety of things then put in the oven. A mixture of protein, veggies and condensed soup all poured into a lasagna pan then topped with cheese or breadcrumbs. I have had so many in life, at church functions or funerals, that have the texture of a thick paste and taste like salt has never even gone near it. When not seasoned, these blocks of goo can be the worst thing you have ever put in your mouth. Don’t get me wrong, some were/are really tasty. As an adult, I have come to really like some because they are quick and can be warm-the-bones good. Some, however, should be banished from the planet. I can just imagine thick, under seasoned bricks of casserole floating through space.
      There were some of these casseroles that I liked, but when I started cooking gluten free those casseroles kind of fell off my radar. Condensed soups contain gluten. I could no longer just pick up a can at the store. It wasn’t really an issue until the holidays came around and I needed to find a new way to make the time honored green bean casserole. That’s one of them that I liked, but without using the canned soup I was not sure how to pull it off. I tried several different ways, but none lived up to the green bean casserole I was used to. Then I came across a recipe online that was supposed to mimic condensed soup. I gave it a try and was pleasantly surprised. It needed some adjustments, but it was a base for something good. Once I played with it for a while, I was able to make a green bean casserole that no one was the wiser about.
      A few years ago, my other half, was wanting Tater Tot Casserole. I had never heard of it. She is from the Midwest and her mom used to make it for her when she was growing up. I called her mom up to ask for the recipe and was told it was the easiest thing to make. I followed the recipe and found I really liked it. It is a regular in our house and has become a comfort food for us both. I use the condensed soup recipe and Ore-Ida brand tater tots as they are marked gluten-free. It’s yummy!

      Gluten-Free Condensed Cream Soup
      1 cup Cold Milk
      2 T Corn Starch
      1 t Chicken Bouillon (gluten-free)
      1 ½ T Butter
      2 t Bragg Liquid Aminos*
      ½ t Salt
      Dash Black Pepper
      In saucepan whisk milk and corn starch together until well blended. Stir in butter, liquid aminos, bouillon, salt and pepper. Heat to boil, stirring frequently.
      Simmer on medium-low for 2 minutes (or more if needed) to thicken.
      ** For Cream of Mushroom stir in drained can of mushrooms, diced
      ** For Cream of Chicken stir in ½ cup of diced cooked chicken
      ** For Cream of Celery stir in ½ cup sautéed chopped celery
      *I use the Liquid Aminos to add umami (earthiness) to the mixture. I think it adds a great layer of flavor.
      Tater Tot Casserole
      1 recipe Condensed Cream of Mushroom recipe, already prepared
      2 cans French style Green Beans, drained
      1 pound Ground Beef, cooked
      1 Bag Gluten-Free Tater Tots
      In a mixing bowl mix together cream of mushrooms soup, beef and green beans, until mixed well. Pour mixture into baking dish. Cover top with one layer of tater tots. Cook at 400 degrees for 20-25 minutes. Enjoy!Screenshot_20180209-235604

      Disclaimer: As an Amazon associate I earn from qualifying purchases. I get commissions for purchases made though links in this post.

      Posted in Recipes | Tagged Celiac Disease, Gluten Free, Gluten Free Casseroles, Gluten Free Comfort Food, Gluten Free Community, Gluten Free Condensed Soup, Gluten Free Cooking, Gluten Free Food, Gluten Free Foodie, Gluten Free Recipes, Gluten Intolerant, Living Gluten Free
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