I’m just a girl staring at croissant and willing it to be gluten-free and delicious. From pantry to passport I’m sharing my life as a gluten-free foodie.
If you’re gluten-free (likely if reading this) and you’re craving the decadent ice creams splashed across IG and TikTok… I got you.
I understand not everyone has access to Jeni’s ice cream although they do ship! However, I highly suggest checking out grocery stores when you travel too.
Currently there are about 25 gluten-free Jeni’s Splendid Ice Cream flavors such as: buttercream birthday cake, Texas sheet cake, cookies in cream, and dark chocolate truffle to name a few of my favorites!
To level up I highly suggest adding a gluten-free cupcake from Smallcakes or your favorite bakery.
Happy celebrating 🥳
Jeni’s cookies in cream and half a Smallcakes gluten-free cupcake
Ever make something that tastes much better than it looks?
Yeah, me too.
Last night I made a version of Thai Tom Kha Gai with a Cajun and Korean twist. It worked.
I was missing some key ingredients for my usual coconut soup so I improvised and it was worth it.
If you’re gluten-free and not using Korean rice cakes in your soups and sauces make it happen! You will be amazed at the ease, taste, and delectable chew.
Ingredients
Packet Thai Tom Kha Gai soup paste (you can sometimes find in a tub or jar and use a few spoonfuls)
Coconut milk 400ml
Water ~200ml
Onion, thinly sliced
Carrot, sliced
Golden potatoes, 2-3 peeled and cubed
Baby bok choy – 3-5 bundles
Shrimp, peeled and deveined
Korean rice cakes
Garlic
Chili oil
Tamari sauce or fish sauce (preferably but I was out)
Boil coconut milk and paste , stir well add in vegetables and rice cakes and water bring to boil for about 5 minutes then add garlic, chili oil , tamari and shrimp. Boil just a few more minutes then cover and turn off the heat or reduce to simmer for 20 minutes.
Let me know if you try it and what you think or change!
The holidays are not magical for everyone. I know it’s not what you’re supposed to say or admit but it’s the truth. There’s grief, unmet expectations, different beliefs, distance, and any number of other things that can impact in a less so snow-globe Hallmark wonder kind of way.
The thing is that’s okay. You’re not doing it wrong if you don’t have tinsel from your eyes to your toes. I bought one gift this year – for a white elephant exchange at work. It’s okay if you purchased 0. There’s no need to make yourself feel uncomfortable or unhappy or overwhelmed by time or financial circumstances to buy something. If you’re not religious or part of Christmas culture your holidays may also look different and may very well be filled with peace and ease. Cheers.
How does this go gluten-free?
Well, if there’s something you’ve loved from years past or crave at holiday make it for you and enjoy. Simply no other reason than your enjoyment. If you’re single freeze a few portions and enjoy layer too. Drop the guilt with the gluten and celebrate because you woke up today and you’re worthy of a grand day.
While coleslaw isn’t typically known to have gluten some variations may have sauces or dressings with gluten in the bases.
Growing up our coleslaw or cabbage salad was almost always vinegar based and while some do not love vinegar like I do, I have found with a pinch or two of sugar or Splenda can cut the vinegar sharpness and create a deliciously balanced summer (or anytime of year) salad that appeases many palettes and compliments rice and gravy or etouffee very well.
Original Coleslaw
Head of Napa cabbage
Small white onion
Salt
Pepper
Distilled vinegar
Red pepper flakes (optional)
Sugar or Splenda
Drizzle of Olive oil
Handful or 1/2 cup of dried shrimp (optional)
Using a sharp knife, mandolin or spicer shred the cabbage on the finest setting
Add cabbage to large bowl and rinse very well. Drain/strain
Return cabbage to bowl and sprinkle generously with salt.
Add water to bowl to cover cabbage. Set aside.
Using mandolin thinly slice a small white onion.
Drain cabbage and wipe out bowl before returning to dry and remove as much water as possible.
Return cabbage to bowl, add sliced onion and sprinkle generously with salt and pepper and pinch or 2 of sugar or Splenda. Drizzle very lightly with oil.
Generously add vinegar all over can bag and onion slaw. Eye what you need depending on amount of cabbage. You can always add more so start with less.
Use hands or fork to toss and coat. Take a little taste to see if need more vinegar or salt. Adjust to taste (remember you’re adding dried shrimp which are salty)
Sprinkle with pepper and optional pinch of red pepper flakes and add dried shrimp if desired.
Let sit in fridge for 20 minutes and taste before serving, adjust as desired.
When we lived in Baton Rouge I loved to get the Hawaiian salad at Sushi Yama on Perkins. Chef’s kiss.
For years I’ve missed this salad. It’s kind of crazy to write because I just believed I couldn’t make it so to my surprise this year I thought I wonder if I can recreate the dish.
Luckily, there’s an incredible Japanese market in Columbus and I can get sashimi grade fish which is what I need to make the salad.
Ingredients:
Assorted Sashimi grade fish – I used salmon and yellowtail
Mango
Asparagus
Avocado
Tomato
Crabstick
Lime juice
White truffle oil
Chili oil
Sesame seeds
Smelt roe – easily sub tobiko
Salt
Olive oil and/or light sesame oil
Make Dressing To start:
Mix the dressing – measurement are guesstimates so use more or less to taste
a tablespoon of olive oil and 1-2 tsp sesame oil, 1/4 tsp – 1 tsp of truffle oil, 1/4 tsp chili oil, Pinch of salt, squeeze of lime or if using bottled about a capful
Taste the dressing and adjust as needed
Chop your mango, slice tomato, and cube avocado and set aside
Blanch asparagus, transfer to ice bath, and then chop into 1-2” pieces
Dice fish – unless market prepared for you *some fish markets will cube the sashimi grade fish for you.
Place fish in large bowl
Shred crabstick into bowl with fish
Add dressing – you won’t think it’s enough dressing but it likely is. The goal is to lightly coat the salad
Add in prepared veggies
Mix gently to coat
Add 2 heaping tablespoons of roe and several dashes of sesame seeds
Mix gently
Taste to adjust- sometimes need a pinch more of salt or another dash of truffle oil
All of winter in Ohio is gumbo weather or essentially comfort food weather that warms the soul to me. For the record I will happily prepare and eat gumbo or stew on a hot summer day.
Ingredients:
1 medium to large white or yellow onion
3-4 stalks celery
Handful of okra if fresh available choose small, tender pods or opt for frozen
Garlic 1-1.5 tbsp minced (if using fresh and more mild or strong adjust accordingly)
1 stick butter cut in half
2 tbsp olive oil
Couple handfuls of shrimp (best and freshest available to you- Gulf is king)
Salt
Cayenne
Fave cajun seasoning blend
2-3 bay leaves
2-4 cups shrimp, chicken, or vegetable broth
1/4 cup Dry roux – may need more depending on consistency (prepared ahead of time, can easily sub regular roux if not gf)
Chop onion, celery, and okra
In heavy bottom pot heat oil and add half butter, add onion and sprinkle of salt and smother about 10 mins. Add celery and okra plus another sprinkle of salt. Stir periodically and check to see if translucent.
Once veg is tender and cooked down, turn heat to medium/medium low and add other half of butter.
Stir in 1/4 c of dry roux in a separate deli cup or bowl with 1-2 cups hot water and mix well.
Stir “prepared roux” into butter and blend into veg.
Add squeeze of tomato paste and stir until combined.
Add shrimp and cook for 1-2 minutes, stir in remaining broth to fully cover everything and add bay leaves.
Reduce heat and cover.
Simmer for 20 minutes.
Stir and scrape bottom to ensure nothing sticks to the bottom.
Put on your rice.
Taste test after 20-30 minutes simmering. Season to taste (you might need another pinch of salt and dash of seasoning )
Serve over white rice with tomatoes and cucumbers or cabbage salad.
There’s several spots downtown that offer delicious options for gluten-free lunch and one of the quickest (IMO) is Milk+Honey in Tower City.
Avocado Power add Steak with London Fog
Salads are made fresh and the milk is steamed perfectly for tea every time. Did I mention you can grab this lunch for under $20. There are tables nearby so you can sit and eat and people watch. The guys at the cafe are friendly and will swap/add ingredients to your preference- steak is an up charge but you can opt for other proteins.
Other options nearby with good Gluten-free options:
Rebol
Taza
Wahlburgers (Do not always have buns but you can opt for no bun)
Agave & Rye
Morton’s
Pro tip to combat hanger: keep Chomps in your bag just in case.
Who’s your mama? Are you Catholic and can you make a roux?
Growing up if you knew anyone in town you knew these 3 things.
While you can make gluten-free roux on the stove mixing fat and flour like the traditional method, it can be tedious and I’ve found the dry method is not only efficient but also cuts down on the acidity of your roux. Pro tip from Chef Emeril Lagasse on making the perfect roux- go slow and low and enjoy 2 beers during the process.
Dry roux
Ingredients: Sorghum Flour and Patience
Preheat oven to 375°
To make- 2-3 cups of dry sorghum flour in an over safe pan or try (with a side) use a sifter to get out any lumps.
Spread evenly in pan
Place in oven for increments of 5-7 minutes and stir until desired color. Stirring through the process so all flour is browned. My oven is gas and some days I need to go up to 385°. If browning too quick, lower the heat and keep watch.
Once browned
Remove from oven and let cool completely- be sure to stir.
Once cool place in mason jar (or spaghetti jar) and store with lid tight.
Use within a month. If you find you’re not using it up in a month or running out – make less or cook more.
girls gone gluten-free 