Category: In the Kitchen

I recently discovered several new tasty gluten-free pastas that I’m excited to share with you.

My new favorite, go-to pasta, Andean Dream Quinoa Pasta, contains a combination of rice and quinoa, making it more nutritious and tasty than plain rice pasta. The taste and texture reminds me of the Ancient Harvest Quinoa Organic Pasta that used to be my favorite gluten-free pasta back when I couldn’t eat gluten but could still eat corn. (Yeah, the food sensitivity saga continues over here.)

On the right is the Trader Joe’s gluten-free boxed macaroni and cheese, which my family prefers to the pricier (albeit locally owned) Annie’s variety. I do feel some guilt about not supporting a local company, but the $1-2 per box price different is a deal breaker for me when they taste nearly identical and our toddler requests mac and cheese pretty much every day. (Ah, to have a three year olds metabolism…)

Next up, this beautiful pasta by il Macchialiolo. I adore the shape of this gigli shaped pasta, made of rice and imported from Italy. I bought this particular variety on our road trip in a specialty shop in Oregon, but it’s also available online. While this pasta may be pricey, I personally think it’s perfect for a special meal.

That being said, I haven’t tasted this pretty one yet, so it might taste like crap. If that’s the case, whoops! Sorry about that. Hey, at least it looks good.

I personally would rather eat special pasta like this one on occasion than eat the bland, chewy, ordinary shaped rice pasta more widely available in the grocery store (I’m thinking about you, Tinkyada).

My level of gluten-interolerance recently took a turn for the worse. As a result I’ve become extra careful not to ingest (or breathe!) any gluten; no more occasional treats here and there. Gluten is officially off the menu and on it’s way to being out of our house! And, wow, do I feel better. It’s hard to say it’s worth it, but my goodness it’s SO WORTH IT.

In response to this, I’ve spent more time finding yummy gluten-free bread-like alternatives. Here are some recipes that we’ve been enjoying lately.

Chickpea Pancakes with White Bean and Basil Tapenade (adapted from the March issue of Clean Eating Magazine and surprisingly not yet posted on their website)

1 cup chickpea flour (I used this chickpea and fava flour mix)
5 tbsp olive oil, divided
1 cup canned or cooked cannellini beans or white kidney beans, drained and thoroughly rinsed
3 tbsp chopped fresh basil leaves
1 clove garlic, minced
salt and pepper

Prepare pancake: In a medium bowl slowly whisk chickpea flour into 1 1/3 cups water. Let sit for an hour at room temperature. (Preheat oven to 450 degrees Fahrenheit.) Add 2 tbsp olive oil, 1/2 tsp salt and several grinds of pepper to the chickpea mixture.

Heat a 10-inch cast iron skillet on medium-high heat. Add 2 tbsp oil, pour in batter and cook for 1-2 minutes until edges of pancake begin to lightly brown. Do not flip. Place skillet in the oven and bake for 25-30 minutes, until crisp around edges and light golden brown. Slide pancake onto a cutting board and cut into wedges.

Prepare tapenade: In a food processor, add beans, 1 tbsp oil, 3 tbsp water, basil and garlic and puree until smooth. Season with salt and pepper to taste. Store in an airtight container in the refrigerator.

Super yum!

I plan to make these pancakes even more figure friendly. If my recipe works out, I’ll post about it.

Brazilian Cheese Bread (adapted from here)

1 egg
1/4 cup olive oil
2/3 cup milk
1 1/2 cups tapioca flour
1/2 cup grated Parmesan cheese
1 teaspoon of salt (or more to taste)

Blend ingredients in a food processor or blender, pour into a greased muffin tin and bake at 400 degrees Fahrenheit for 20-25 minutes, until puffy and lightly browned. Serve warm.

I definitely blew my calorie count for the day eating these yummies. I dare you to not eat them all up. So freaking delicious!