Browsing Tag

gluten free

Gluten-Free Gingerbread

December 13, 2017
Gluten-Free Gingerbread from the cookbook, The Gluten-Free Bread Machine Cookbook, made without a bread machine. | Recipe and method @FakeFoodFree.com

 

I want to introduce you to my friend, Jane.  Even if you are familiar with her work, there is likely something you don’t know about her.

Without Jane’s support and interests in me, Food on Tap might have never come into existence.

She’s the one that connected me with publishers which led to my getting an agent and finally creating a full proposal for an idea I’d had for two years that Countryman Press eventually picked up.

This food blogging world is so big that sometimes I forget how I originally meet people. Jane and I got to know each other through all the fun food events I used to attend when we lived in the Bay Area.

But we actually go back further than that. 

Way back in 2010 and 2011, I used to host a Blogger Holiday Cookie Exchange along with a co-hosting blogger friend. All involved traded recipes and made the cookies to post on our blogs and share the holiday love. In 2011, Jane participated in that. In 2012, she asked if I was doing it again, but that was the year that all my baking supplies, as well as most of my Christmas spirit, were boxed up and ready to move to California. But I always appreciated Jane’s interest in the project.

Soon, I got to meet Jane in person. I quickly learned that her positive attitude, friendly nature, and pleasant spunk stick with you. 

A gluten-free food blogger over at The Heritage Cook, Jane and I share a strong love of Europe and the region’s baked goods. She’s managed to find a way to enjoy amazing baked goods despite her GF restrictions and earlier this year she teamed up with Shannon Kinsella to co-author the book, The Gluten-Free Bread Machine Cookbook. 

Full disclosure, I do not own a bread machine.

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Cassava Flour Chocolate Chip Cookies

September 28, 2016
Cassava Flour Chocolate Chip Cookies Recipe | Gluten Free, Grain Free | Fake Food Free

Any time I get a new ingredient for the kitchen, I always seem to make cookies. Most often chocolate chip cookies. 

I think it’s because I want to see how something unfamiliar behaves in something I know well.

Although, saying that cassava flour is unfamiliar isn’t exactly accurate. I became familiar with it when we lived in Brazil. Cassava = mandioca = tapioca. 

There we ate farofa, pão de queijo and tapioca com goiabada. All are made with some version of the flour – fine ground, coarse ground, sweet, fermented or sour. 

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Broccoli Cashew Soup

September 13, 2016

This broccoli cashew soup is blended until creamy and garnished with curry chickpeas and cashews. 

Broccoli Cashew Soup Recipe | Fake Food Free | A creamy vegan, gluten-free soup.

It’s pretty plain and simple how most of my recipes come about. I just like to experiment. 

When there is a new ingredient that is all the rage or an old one that is being used in a new way, I simply want to see how it might work in some of my old favorites. 

The ingredient of choice for the past little while has been cashews. You’ve probably seen how they can be turned into a creamy sauce. They are also being used to make a cheese-like product. It’s pretty fascinating if you are into that sort of thing. And I am. 

A while back I made some creamed corn with cashew and recently I decided to see how the blended nuts would be in a broccoli cashew soup.

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Starry Starry Nights Chocolate Cookies

March 3, 2015

These chocolate cookies are so rich and delicious! Made with almond flour, they also happen to be gluten-free and grain-free, so they are perfect for sharing with friends. You’ll find these cookies and so many more great desserts in the new cookbook Let Them Eat Cake by Gesine Bullock-Prado.  

Starry Starry Nights Cookies from Let Them Eat Cake | Fake Food Free | Dark chocolate gluten-free and grain-free cookies.

I’ve mentioned many times before that I’m not grain-free, gluten-free, vegan, or most other food labels out there. I also feel incredibly fortunate that I don’t have any food allergies. That being said, the one thing I am when I cook and bake is a bit of a pleaser.

If I invite you over, give you a food gift, or share a potluck with you, I want you to be able to eat. Not eating sounds like no fun at all. So any tool that helps me help more people eat good food, well, I’m all for it. 

 It’s rare to come across a cookbook that is for everyone. One that you can buy for anyone on your gift list and one that you can use to make sweet treats for anyone you might be eating with. I’ve found it though, and to be honest, I’m pretty blown away by it. It’s downright awesome. 

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Grain Free Pizza Crust from Everyday Grain-Free Baking

February 20, 2015

I found this grain free pizza crust in my review copy of Everyday Grain-Free Baking by Kelly Smith. I quickly became a huge fan. It’s a variation that everyone will love regardless of your personal eating style.  

Grain-free, Gluten-free Pizza Crust from the cookbook Everyday Grain-Free Baking | Fake Food Free 

Everyone has an opinion about grains these days. Some people limit them because they think it helps them lose weight, or because they follow a specific eating style. Others stay away from the gluten in grains out of necessity due to a diagnosed medical condition, or because it makes them feel better. Grains are in the spotlight right now for better or worse, no doubt. 

I don’t speak much about the topic because opinions are so strong on every side of the argument. What I am happy about is that all this grain talk has given those with medically diagnosed gluten allergies many, many more food options and I think this is a great thing. 

I can only speak to my own experiences. I am not gluten free or grain free. Neither make me feel bad as others claim they do, and yes, I have experimented with cutting them out. I completely respect that your story might be that your life changed after cutting them out, but that story isn’t mine.

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Spiced Honey Nut and Seed Snack Mix

December 5, 2014

This easy nut and seed snack mix can be made ahead of time for your next party. Serve it during cocktail hour or make it a special addition to the dessert table. 

Spiced Honey Nut and Seed Snack Mix | Fake Food Free  

I had my fair share of store-bought, flavored nuts before I realized just how easy they are to make at home. A little of your favorite sweetener, some butter or coconut oil and a few spices, plus some relatively low maintenance time in the oven, and you have a holiday gift for friends or a party snack. 

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Turkey Red Lettuce Wraps with Sweet Potatoes and Cranberries

November 18, 2014

These lettuce wraps make a quick and easy seasonal dinner. They are filled with my favorite fall ingredients and served in beautiful red leaf lettuce that is full of nutrients. This post was sponsored by Coastline Family Farms. 

   Turkey Red Lettuce Wraps with Sweet Potatoes and Cranberries | Fake Food Free

Don’t mind my deer-in-the-headlights look. That is just my reaction to how quickly the end of October and most of November have flown by. I’ve been finding myself staring blankly from time to time trying to get my brain to catch up to the date.

 It’s not necessarily a bad thing. There’s been a reason for it – events. Lots of awesome, new experiences, meet new people, have fun while learning, eating and drinking, events.

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Chickpea and Quinoa Griddle Cakes with Spinach and Feta

November 7, 2014

These chickpea and quinoa griddle cakes are made with chickpea and quinoa flours. Spiced with curry powder, they are topped with sautéed spinach and feta cheese. 

 Chickpea and Quinoa Griddle Cakes with Spinach and Feta | Fake Food Free

I’ve been experimenting with socca a lot over the past year. In case you are unfamiliar (like I was just a year ago), socca is a snack made with chickpea flour and water. To me, it’s a cross between a tortilla and a crepe.

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Roasted Pepper and Arugula Scrambled Eggs

October 31, 2014

This single serving breakfast recipe combines roasted peppers and arugula for scrambled eggs that are simple, but special. Roasted Pepper and Arugula Scrambled Eggs | Fake Food Free

 

I often get asked – how do you find ideas for recipes? 

Like most people, I find inspiration just about everywhere. Sometimes I get an idea, make a list and ponder it for a while. Other times, I stand in front of the fridge, trying to figure out what to have for breakfast. I grab a few ingredients, mix them together and it tastes so good that I think maybe someone else who is trying to eat protein-rich breakfasts might enjoy it. 

This is one of those recipes.

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Olive Stuffed Mushrooms Marinara Recipe

September 18, 2014

This recipe uses a gluten-free filling made with olives and almond meal. White button mushroom caps are stuffed with the filling, covered in an easy marinara and baked until tender. 

Olive Stuffed Mushrooms Marinara Recipe | Fake Food Free

Almond meal is my new bread crumb. I sprinkle it on as a topping, coat fish and chicken with it, and use it to make fillings and stuffings. It doesn’t get quite as crunchy as bread crumbs, but it does add a pleasant sweetness. It also makes a grain-free alternative, so if you want to reduce grains or add some protein, it will do the trick.

I picked up some white button mushrooms last week. Yes, I know. At first glance they seem boring, but they are one of my favorite varieties. They are easy to work with, cook quickly and stay tender. This batch was on the big side, as in about 2 1/2 to 3 inches in diameter for each mushroom. Perfect for stuffing.

I’ve been combining green olives with tomato sauces a lot lately. I love the saltiness of the olives with the sweetness of the tomatoes, so I kept that theme with these mushrooms by adding olives to the stuffing.

The almond meal works so well with these. There is enough moisture in the vegetables to create a stuffing you can mold easily, but if you find yours is a little dry, feel free to add a tablespoon or two of stock to get it to the right consistency.

If you use this as a side dish, it can easily serve 3 and maybe even 4. But if you serve it as a main course like I did, plan on 2, possibly 3. After your first helping you are going to want a few more, so plan accordingly!

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