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Gluten-Free Smackdown

gluten free apron designed by karina = eve was gluten free
Our very own gluten-free blogger Jennifer (of Jennifer Ate) has written a mouthwatering wrap-up and review of the very first Gluten-Free Cooking Spree over at Epicurious.

The New York event was the first of several Iron Chef-style cook-off fundraising events planned and sponsored by the National Foundation for Celiac Awareness. Hustle on over to the NFCA website to find out when and where the next fun and fabulous Cooking Spree will take place. Maybe you'll be lucky enough to snag a ticket (the New York event sold out!).

PS: And if you go, you just might win an original gluten-free apron designed and donated by yours truly. I'm donating two gluten-free themed aprons to each event.

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Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg

Gluten-Free Goddess Pasta Frittata with Kale

An Italian Classic - Updated. Today I offer you a simple recipe spun from the magic of leftover gluten-free spaghetti and eggs- a creamy, light frittata. Perfect for the weekend. Or when you're simply too tired to cook. Or you have nothing in the fridge but a carton of eggs, half a bag of kale salad and last night's leftover cooked spaghetti. It's one of those intuitive, spontaneous recipes I've pulled out of thin air, so many times. For dairy-free folks, the "cheese" pictured in this version was a vegan "mozzarella" (my current favorite is Vegan Gourmet). But if you prefer using dairy- select one or two of your favorite Italian organic cheeses. I've also made this yummy dish using goat cheese (and roasted red peppers!), and another time I tried a blend of fresh mozzarella and shaved Parmesan. It's a very versatile recipe. Celebrate Spring. Have fun with it! XOX Karina

Gluten-Free Lasagna In a Casserole Style Slow Cooker

Slow Cooker Lasagna As it Should Be. Delicious! And perfect for old fashioned family comfort food. It's been a long time since I flirted with a new kitchen appliance. Truthfully? I barely have room for the few gems I still have, after all these moves. Though I've got more room these days, post apartment living. We're finally in a house. And the days of a kitchen without an oven are in the rearview mirror.  You remember those rental days, right?  In Rental World they don't always give you a full size, actual oven. They might just give you a four burner cooktop. And a rickety microwave.  So what's a gluten-free lasagna craving girl gonna do? Make a mug of chai.  Cruise Amazon.  Because this. A  Crock-Pot Casserole Manual Slow Cooker .   Brilliant. My first lasagna in this new Crock Pot Casserole Slow Cooker Please note: This is NOT a sponsored post.  I assembled this classic family style lasagna at noon today-

Gluten-Free Goddess Blueberry Muffins- No Xanthan Gum

Baking Without Xanthan Gum, I Am. When I first set foot on this lonely gluten-free road (it was 2001, remember, pre-gluten-free boon; there was nary a gluten-free bagel or wheat-free blueberry muffin in sight), I wrestled with converting my beloved tried and true wheat flour recipes, gamely baking and tossing too many gluten-free hockey pucks and brick loaves to count. Until I discovered xanthan gum- the weirdo secret ingredient that gave gluten-free batter and dough a hint of that elusive stretchy tenderness that gluten once gifted. Xanthan gum was a find. And it has been a nifty little problem solver for many years. Until it wasn't. After a decade or so of cooking, baking, and eating strictly gluten-free I began to feel- shall we say- less than wonderful after eating something with xanthan gum (or guar gum, or locust bean gum, or carrageenan). Ingredients my grandmother never heard of. Ingredients I never used to eat. Or bake with. I had a gluten-free shakabuk

Gluten-Free Goddess Brownies- The Best

Why bake a gluten-free brownie from scratch and not a mix? While baking mixes are perfectly acceptable in a pinch, and no doubt a boon to busy cooks on a gluten-free diet (well, honestly, who isn't busy, preoccupied, overwhelmed, and anxious these days, I ask you?), your taste buds will tell you why. In a heart beat, Darling. A dark chocolate brownie made from scratch is deeply delicious and decadent. Impressive, even. Company worthy. Dare I say, date night worthy. I'm not kidding. This brownie recipe is swoon inducing. (You know what they say about chocolate.)  But here's the best part. Throwing this recipe together takes only a few minutes longer than opening up a box of mix. In fact, you can whip up these luscious gooey babies in a mere ten minutes. In less time than it takes you to scan your daily dose of cute animals IG feed.  Seriously.  So what is more rewarding? Watching baby donkeys frolic on Instagram or stirring together this rich, tender, dark chocolat

Gluten-Free Goddess Flourless Chocolate Cake

Ah, flourless chocolate cake. The perfect rich dessert. Forgive the hyperbole. But I just can't help it. This is rich, sexy chocolate deliciousness on a plate. And such an easy recipe, especially if you use a food processor to do the work. Serve this to non-gluten-free folks with no apologies. None. Zip. Nada. And for gluten-free folks? Hand out seconds (we deserve it, don't we?). And the best part is- the recipe is inherently gluten-free and wheat-free. Always has been. No substitutions. No funny stuff. This is the same flourless chocolate cake I've been making for decades. It never contained flour. The only thing I've tweaked post-celiac diagnosis is adding more coffee and vanilla. Just because. And PS: See below why I make this recipe in a food processor- thanks to Bobby Flay. Karina xo

Gluten-Free Goddess Zucchini Breakfast Cake

Zucchini Cake! Yep. What's for breakfast, you ask? Cereal? Yogurt? #Boring Instead, let's eat cake.  A tasty breakfast cake inspired by those lovely  maple sweetened almond zucchini mini-muffins . Remember those? I sure do.  They've become one of our favorite grab-and-go gluten-free treats. I tuck a bag of them- fresh out of the freezer- into my (bulging) purse/backpack/tote whenever we venture far afield. Because, well. You never know. And even if we are still stuck at home, isolating ourselves week after week like champs... today I remembered those zucchini muffins and thought--- hmmmmm.  What. If. We. Make. Zucchini. Cake. For breakfast!? Because. #notboring Karina xox Gluten-Free Goddess Zucchini Breakfast Cake Recipe By Karina Allrich May 2012. Sweetened only with a half cup pure maple syrup, this cake is not overly sweet. Which makes it perfect for breakfast or a mid-afternoon snack. Almond meal, sorghum flour and quinoa flakes add protein and nutritio