Posts Tagged with “Gluten Free”


Nong La Vietnamese Noodles for the Gluten Free Eater

on January 8th, 2017
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img_9527Ever wonder how people who eat gluten free can enjoy noodles? If you love Vietnamese noodles you can pretty much go gluten free. One of my favorite places to go in Los Angeles is Nong LA on Sawtelle and they now have one on La Brea near The Grove. They serve everything with their rice noodles which are gluten free. The menu is simple and everything is delicious. If you like soup noodles order the beef Pho Tai, or chicken versions with their beef or chicken broth and their rice noodles. If you want a salad version order vegetarian or meat with their vermicelli rice noodles with salad. So many choices you can eat here healthily 5 days a week!

If you want to try this at home – try making these noodles with miracle noodles which are gluten free and high fiber.

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Banana Date Muffins Gluten Free RECIPE

on September 23rd, 2013
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Banana Date Muffins Gluten Free RECIPE – This is my own version – please credit when reposting. Thanks.

I recently decided to go Gluten Free because I have been doing a lot of research about people who have siblings who have celiacs and finding out that family members are highly likely to have similar symptoms that can affect their health if they continue eating gluten products. Recently I was not feeling well and went to the doctor to run quite a few tests and found that I am mildly gluten intolerant. Since I am already lactose intolerant, I decided to look into alternatives for getting healthy by removing gluten products from my diet as well.

My first thoughts were what am I going to eat? But when I started reading a book called Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back To Health which was recommended by my doctor I found that the way we should look at it is WHAT CAN I EAT rather than WHAT I CANNOT EAT.  The answer was very simple. I can eat all proteins, all vegetables, and all fruits in moderation. What I could not eat were wheat products and grain products and from my research I found that those were the products that were making my gluten intolerant self and celiac siblings sick anyhow. So it was a pretty easy fix.

However, every once in a while I did have a hankering for having something that was not a protein or a fruit or a vegetable and that is when I started searching for recipes to make some of the baked items that I grew up loving. By using great natural alternatives to wheat flour like coconut flour and almond flour I found myself once again able to eat in moderation all the baked items I once loved without the side effects of feeling tired or getting a sugar headache from the traditional processed flour products.

Here is one of my favorite recipes that I adapted from the Gwyneth Paltrow cookbook It’s All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great.

Here is my recipe – I substituted ingredients that she suggested with what I had in my cupboard. All my ingredients are also glutenfree with no eggs.

2 cups of Coconut Flour – I use Let’s Do Organic Coconut Flour, 16-OuncePouches (Pack of 6)

2 tsp of baking soda

2 tsp of baking powder

1 tsp of sea salt

2/3 cup of almond milk

1/2 cup of extra virgin olive oil

2/3 cup of Vanilla Agave

6 pitted dates cut into small pieces

2 ripe bananas mashed

Sift all of the dry ingredients and then add to the bowl with all of the wet ingredients and mix all together. Line 18 muffin tins and distribute the mixture evenly. Bake at 400 degrees for 25 minutes.

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Memorial Day Flag Cake Recipe – #GlutenFree Gateau Marjolaine

on May 26th, 2013
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The Memorial Day Flag cake pictured was purchased from Whole Foods Market – but this recipe is from a 1990’s Bon Appetit Issue

8 servings

2 ¼ cups heavy whipping cream
21 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
½ cup raspberry preserves
2 tablespoons (¼ stick) unsalted butter, room temperature
2 tablespoons kosher Concord grape wine

2 cups hazelnuts, toasted, husked, divided
½ cup plus 6 tablespoons sugar
1 tablespoon potato starch
4 large egg whites, room temperature
½ teaspoon fresh lemon juice
½ teaspoon vanilla extract
¼ teaspoon almond extract
¼ teaspoon salt

1 ½-pint container raspberries

GANACHE: Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate and stir until melted and smooth. Stir in preserves, butter, and wine. Cover and chill overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled.

MERINGUE: Preheat oven to 275°F. Trace five 10×4-inch rectangles on 2 sheets of parchment paper. Invert parchment onto 2 baking sheets. Coarsely grind 1 cup hazelnuts in processor. Combine with ½ cup sugar and potato starch in medium bowl.

Using electric mixer fitted with clean dry beaters, beat egg whites in large bowl until foamy. Add lemon juice, both extracts, and salt; continue beating until soft peaks form. Gradually add remaining 6 tablespoons sugar and beat until egg whites are stiff and glossy. Gently fold in hazelnut-sugar mixture.

Place 1 cup meringue on parchment in center of 1 rectangle. Spread with small spatula to fill in rectangle. Repeat with remaining meringue and parchment. Bake until meringues are golden brown and just dry to touch, about 25 minutes. Cool on baking sheets. Carefully peel off paper (meringues will deflate slightly).

Place 1 meringue rectangle on 10×4-inch cardboard rectangle. Spread ½ cup ganache over meringue. Repeat layering with 3 more meringue rectangles and 11⁄2 cups ganache. Top with remaining meringue rectangle. Spread top and sides of marjolaine with ¾ cup ganache. Chill marjolaine until firm, about 1 hour.

Rewarm remaining ganache in heavy medium saucepan over very low heat just until melted, stirring constantly. Cool to room temperature, about 20 minutes. Place marjolaine on wire rack set over baking sheet. Spread some ganache over sides of marjolaine. Pour remaining ganache over top; smooth with spatula if necessary. Let stand at room temperature until glaze is set, about 30 minutes. Chop remaining 1 cup hazelnuts. Gently press hazelnuts onto sides of marjolaine. Decorate top with raspberries. Chill marjolaine 1 hour.

DO AHEAD: Can be made 3 hours ahead. Keep chilled.

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