Gluten Free Foodies

Celebrate the foods that you can eat!

Gluten Free Frozen Yogurt At Menchies – Grand Opening Event – West Seattle

January 27th, 2012 at 1:00 pm by Lisa - Gluten Free Foodie
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I love that Menchie's of West Seattle is donating to two very important local organizations during their fundraisers this weekend in West Seattle.
Supporting local food banks are so important to me - especially Gluten Free Food!
I love that the frozen yogurt is self serve and you an sample any flavors.  The toppings are always fresh and fun - nuts, fruit, coconut and jimmies.  It is a great healthy treat with live active cultures it is a double bonus!
I can't wait to try Blueberry tart, Chocolate Espresso and more!
There are so many great flavors and they rotate them regularly.
Check out Admiral Menchie's on Facebook and Twitter too for updated info.
I asked the owners Guy and Leslie Castanha about this weekend ...
“Our guests have already embraced us, and this grand opening event is a way for us to thank our fans, as well as invite new guests into our store. We can’t wait to have everyone join in on the fun,” said Guy Castanha, who co-owns Menchie’s Admiral with his wife, Leslie. “This is also a great opportunity for us to reinforce our commitment to being a community partner in West Seattle as we team with the          West Seattle Food Bank and West Seattle Helpline.”
Please share this fun event with your friends and family and I look forward to seeing you at ...
The NEW Menchie's Admiral store at 2620 California Avenue SW in West Seattle.
If you are reading this and are outside of the area maybe this is a good reminder to drop off some supplies and Gluten Free Food off at your local Food Banks.  Hopefully there will be a new Menchie's in your area soon! 
GLUTEN FREE FOODIES for event and lifestyle info!

Get Your Gluten Free Pretty On! Red Apple Gluten Free Lipstick

January 26th, 2012 at 1:04 pm by Lisa - Gluten Free Foodie
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There is nothing like a little bright lipstick to perk you up and give your mood a boost!

I love lipstick!
red lipstick,
pink lipstick,
frosty you name it
 I love lipstick ... but it has to be

I'm picky about my lipstick.
It must be soft,
natural ingredients,
good long lasting color,
allergen free,
paraben free,
look great on ...
and most important as I mentioned before

I like it when the lipstick stains my lips too so the color lasts.  The only thing that I know that does that are beets ... but 
um ... 
not so convenient ...
less messy
than crushing up beets ....
are the answer for me! 

I recently chatted with the owner and founder of Red Apple Lipstick - Jay Adam Harper from Houston, Texas.  I asked him a few questions and this is what he had to say about his products.

What made you decide to go into the Gluten Free Lipstick business?
The reality is that I really simply wanted to design a world class lipstick. Over 4 years ago, I realized that this was NOT going to happen with any Chinese based company. This decision led me to assemble a team of cosmetic chemists in the USA. It was this brilliant team that educated me as to the dangers of paraben and its relation to breast cancer first. This then naturally led to conversations about overall safety which certainly included the topic of gluten. The team said it would be difficult but I know, when there is a will, there is a way. So 3 years down the road from there, a formula was perfected and poof, there you have it.

Do you or anyone you know have Celiac Disease?
Honestly, when I started this project I did not. However over the years almost everyone I know now is Celiac. I further truly believe that a LOT more people have a gluten intolerance without even knowing it, including myself.

Do you plan on adding other Gluten Free make up products in the future?
Absolutely! We already have eye shadow in beta testing :). We are just about to release Balmshell, the world's most perfect lip balm. We have lip pencils in beta. We have foundation, blush, rouge, eye pencils, eyebrow pencils and more in formula production now. You can certainly expect an entire line of cosmetics and signature accessories in the future. And just wait until you see our lip concealer.

There is a rumor that a woman will ingest 3-10 pounds of lipstick in her lifetime.  
I somewhat believe that as a truth because if it is going in your mouth or 
on your skin you are absorbing it.
  I'm not sure what amount is actually true nor will I take the time to research it.  
I can say that from wearing lipstick for many, many years since I was a wee little one playing dress up,
 I was all about the lipstick!  
Just think about it ...
every time you take a sip, bite or kiss someone you will consume 
the lipstick, balm or gloss that you are wearing.  
If you have Celiac Disease and are Gluten Free 
it is very important to wear a lip product that is natural and free of allergens including Gluten!

Jay sent me some samples of Red Apple Lipstick that I picked out.  
I couldn't wait and was very excited to try them on.  
Of course I went for the red first!  
Just like the name it is RED! 
I love love love it! 
I also picked out Strawberry Lips
and a package of small samples 
3 Light Nights which includes - 3 little trials of 
French Skirt, Ruby Slippers and RED!
I liked all 3 but love 
French Skirt and RED!
Each sample comes with 3 little brushes and in a bag.  
It is a great way to try the colors without committing to a tube.
The sample pack is $6.

Each color has a description and a picture to help you choose a lipstick tube. 
There are also customer reviews so that you can see what real customers are saying about 
the color as well.

I love it because it is mineral based, soft, light, moisturizing and lasts! 
Red Apple Gluten Free Lipsticks are made with Vitamin E, Shea Butter.

I know what you are thinking.  I thought the same thing, ordering my lipstick online? 
But how can I really see and judge a lipstick from the screen on my computer? 
I thought the same thing but not only is shipping free from Red Apple Lipstick it is 100% Guaranteed.
If you do not like the product and you return it within 30 days and get a refund.  Look at their site for more details about their policy and answers to frequently asked questions.

The other thing that I really love is that Red Apple Lipstick products are made in the USA!
I support "Made in the USA" products!

I highly recommend that you sign up for the newsletter and "Like" Red Apple on Facebook.
This is a great way to hear about specials or promotions.
Speaking of which...
they are so confident that you will love Red Apple Lipstick like I do!
 if you send them a tube of lipstick that you do not like 
they will send you a tube of lipstick for FREE you pay shipping and handling.
Please see their site for more info.

All I know is that I can't wait to get more colors!  My Gluten Free Red Apple Lipstick has not left my purse since I got it.  I wear them all the time - the hardest part is deciding which color to wear! 


SAVE $2.00 off your entire order
when you use the special coupon code 

look for the box that says - "discount code" at check out 

So what are you waiting for?!?
Get your Gluten Free Pretty ON! 


Gluten Free Sweet Potato Crepes- Sweet and Savory!

January 19th, 2012 at 12:05 pm by Lisa - Gluten Free Foodie
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These crepes are light and buttery with a slightly sweet flavor from the naturally Gluten Free Sweet Potato flour!
The color is gorgeous and is the perfect compliment to go with all your favorite fillings - fruit, vegetables, cheese and meats.
Don't forget the chocolate for the sweet fillings! 
I love Republica del Cacoa Dark Chocolate shavings stuffed with berries and real whipped cream! 

Gluten Free Sweet Potato Crepes
makes approximately 25,  6-8 inch crepes plus a few to practice and discard.


3/4 cup Zocalo Gourmet Sweet Potato Flour
1 cup Maninis Gluten Free Multiuso - Multipurpose flour
3/4 tsp sea salt
2 3/4 cup whole milk
3 large eggs
5 Tbs butter, room temperature, plus a little more for the skillet
1 1/4 cups water

Add the Sweet Potato Flour, GF Mulituso flour and sea salt to a medium bowl.  Use a whisk to break up any clumps and set aside.

Add the milk, eggs, butter and 1 cup of water to a bowl.  Using a hand mixer set on low, blend mixture and continue to slowly add the remaining flour mixture.

The consistency should be like heavy cream - not too thick and not too thin.  If it is too thick, add a little more room temperature water 1 Tbs at a time.
Tip - To check consistency, scoop a spoon of batter and slowly let it pour back into bowl. It should slowly pour in a thin stream and not be clumpy.

Set aside in a covered bowl for 1 hour in the refrigerator.
After taking it out, use the hand mixer to mix the batter for 1-2 minutes.
If it is too thick, add 1/4 cup of room temperature water.

Heat the non-stick skillet on medium high heat.
Use a 1/4 cup to scoop out the batter and pour it into the center of the skillet. Pick up the pan and rotate it in a circular motion to let gravity move the batter out towards the end of the pan. The batter should be spread out in a round shape approximately 6 inches.

Let cook for 3-4 minutes or until you see bubbles and the edges become golden, crispy and slightly rise off the pan.  Use a small shaped silicone spatula to loosen under the crepe from the pan.  In a quick motion, lift the crepe on the small spatula and flip or roll over. Cook for another 2-3 minutes. You should see bubbles poof up under the crepe and the edges continue to darken and crisp.  Remove from pan serve on a plate.  Add prepared fillings.  Place additional crepes on a cooling rack.
Prepare the fillings ahead of time to make it easier to serve warm crepes.

Please note due to the higher natural sugar content of the sweet potato flour, the first side of the crepe cook will appear darker than traditional crepes. The other side will have the dark markings like a tortilla. 

Savory fillings - sautéed vegetables such as kale, broccoli, spinach, mushrooms, onions, tomatoes, garlic, meat, cheese

Sweet fillings - berries, whipped cream, sautéed fruit - pears and apples with cinnamon are really nice!
Don't forget the Republica del Cacoa Dark Chocolate shavings!

Store leftovers in self sealing bags in the refrigerator for up to 2 days or in freezer bags with parchment paper in between each crepe for up to a month. Reheat on a skillet over medium heat for 1-2 minutes then add the fillings.

Please don't ask me how many I ate while creating this recipe.  Let's just say I am a big fan of these Gluten Free Sweet Potato Crepes - Sweet and Savory! 


Homemade Gluten Free Organic Vegetable Broth

January 18th, 2012 at 10:31 am by Lisa - Gluten Free Foodie
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The winter is settling in and I am just in the mood to cook!
I want to make my favorite beans, shredded meat and soups.

I decided to make a Homemade Gluten Free Organic Vegetable Broth.  
After looking closer at labels recently I decided that most broths contain MSG.
I have a terrible reaction to MSG and know that others with Celiac Disease do too.
I wanted to know exactly what the ingredients were in the broth ... 
nothing hidden - NO MSG 
- and fresh!

So I decided from this point on, that I would make my own broth. 
Vegetable broth is a good base to use to cook meat, make soups or add flavor and nutrition to anything.
I tend to like a bit of kick or spice to my food, so you can omit the peppers if you want.
I would say the heat level with these Aji Peppers are a 2 (low) on a scale of 10 as the hottest.

Homemade Gluten Free Organic Vegetable Broth

1 bag Organic baby carrots
5-6 stalks Organic celery
1 Organic leek, chopped
4-5 leaves Organic kale
1 medium Organic yellow onion, chopped
1 medium Organic red onion, chopped
3 Organic garlic cloves, chopped
1 bay leaf
1 tsp sea salt
1/2 tsp black ground pepper
1/2 tsp smoked paprika
1/2 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp dried clove
1 whole dried Organic Aji Amarillo Pepper Pod
1 whole dried Organic Aji Panca Pepper Pod
4 -5 cups cold filtered water
3 Tbs Spanish olive oil 

Cook all of the ingredients in a 5 quart Dutch Oven with the lid on at 325 degrees for 2 hours.  Take it out and let it cool completely on a cooling rack for 1-2 hours with the lid off before refrigerating.  I suggest putting it into a separate storage container about an hour after it has cooled.  This will help speed the cooling process.

Use a blender and fill it half way with the broth and vegetables.  Use the liquify or puree function to make the broth.  Continue this process until all of the ingredients are used.  It is best to keep the blender pitcher filled half way to 3/4 to allow for space to liquify the ingredients.

Look how gorgeous the color is from the Aji Pepper pods! 
So creamy too but no dairy.
This is Organic, Gluten Free and Vegan broth.

I love to freeze my homemade Organic Vegetable broth in freezer bags because they can lay flat in the freezer, taking up very little space.  I suggest marking the bag with contents - Organic Veg Broth and date made. Trust me on this one... it will look different and will be hard to figure out what it is or when you made it when it is frozen.  It will be such a treat to just grab it, defrost it in cool water and then make some soup, beans or slow cooked meat.
Speaking of which, I also made the following meals with this broth.  Click on the links below to see the recipes.

Slow Cooked Shredded Peppered Pork Shoulder

Spicy Slow Cooked Pussac Punay Beans

Aji Spiced Pusssac Punay Bean Soup with Kale

Pork Broth 

It is amazing how much food you can make from just a few Organic vegetables, spices, water, beans, meat and patience.

Spicy Slow Cooked Pussac Punay Beans in Homemade Vegetable Broth

January 18th, 2012 at 10:10 am by Lisa - Gluten Free Foodie
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I love my beans ...
 I really think they are magic beans!
Every time I eat my favorite beans I wake up and feel great!
I think it is because the beans are so low in sugar less than 1g, 1 g of fat and 10 g of protein!
Per 1/4 cup serving 150 calories plus all the vegetables and
nutrients you are getting from the homemade broth.
Wow! No wonder this is my favorite meal year round.

My new favorite way to cook them is slow and steady with Aji Pepper Pods 
and fresh homemade vegetable broth.
The flavor is fresh, clean, deep and lingers nicely on your palate. 
It is the perfect way to warm up on a wet, cold day of snow or rain.

The heat level for these beans is a 5 on a scale of 10 being the hottest.
To make it not so spicy omit the Aji Limo Pepper Pod.

Make sure you soak the beans in fresh cold water with a pinch of sea salt for at least 8-10 hours.  Change the water at least 2 times during this time.  This will help take away the extra "effects" from eating beans.  The ratio I use is 1 cup of beans to 2 cups of water.


1/2 cup Organic yellow onion
1/2 cup Organic red onion
3-4 cloves chopped fresh garlic
4-5 leaves Organic kale 
1 bag Organic baby carrots
4-5 stalks Organic celery, chopped
1 Organic leek, chopped
1/2 tsp black pepper
1/2 tsp thyme, dried
1/2 tsp oregano
4 cups cold filtered water

Cook on high for the first 2 hours.  Adjust the heat to low and cook for 4-5 hours or until the beans are tender.  Please note that some slow cookers have different settings, so adjust accordingly.  If you do not have a slow cooker you can cook this in a 5 quart Dutch Oven at 350 degrees for 1 1/2 hours then at 300 for 2-3 hours or until the beans are tender.

Take off of heat and let cool on a cooling rack for 1-2 hours.  After the first hour pour the beans and broth into a storage container and continue to let cool. 

A little info about the spiciness of this meal.  The Aji Limo Pepper is a heat level of 8 on a scale of 10 being the hottest.  Great flavor and will add beautiful red orange color to your dish.  Aji Panca has a mild in heat - fruity, berry-like flavor that is a nice compliment to the Aji Limo to round out the flavor.  If you like a more mild not so spicy meal just add 2 Aji Panca Pepper pods and omit the Aji Limo. The flavor will still be amazing!


Aji Spiced Pussac Punay Bean Soup With Kale

January 16th, 2012 at 4:27 pm by Lisa - Gluten Free Foodie
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Are you looking for a new favorite hearty soup that is homemade, Gluten Free and Vegan?
Look no further, this is it! 
I love this soup because it is creamy and satisfying without dairy and packed with nutrition.
The other really great thing is that it is so easy to make, you just need to push a button.  
Ok ... well once you slow cook the Organic Vegetable broth and the Pussac Punay Beans.
The only tool you need is a food processor or blender. 
Follow this recipe to make the
Spicy Slow Cooked Pussac Punay Beans in Homemade Vegetable Broth
The directions for the soup are at the end.

I love my beans ...
 I really think they are magic beans!
Every time I eat my favorite beans, I wake up and feel great!
I think it is because the beans are so low in sugar, less than 1g, 1 g of fat and 10 g of protein!
Per 1/4 cup serving, 150 calories plus all the vegetables and
nutrients you are getting from the homemade broth.
Wow! No wonder this is my favorite meal year round.

My new favorite way to cook them is slow and steady with Aji Pepper Pods 
and fresh homemade vegetable broth.
The flavor is fresh, clean, deep and lingers nicely on your palate. 
It is the perfect way to warm up on a wet, cold day of snow or rain.

Make sure you soak the beans in fresh cold water with a pinch of sea salt for at least 8-10 hours.  Change the water at least 2 times during this time.  This will help take away the extra "effects" from eating beans.  The ratio I use is 1 cup of beans to 2 cups of water.

1/2 cup Organic yellow onion
1/2 cup Organic red onion
3-4 cloves chopped fresh garlic
4-5 leaves Organic kale 
1 bag Organic baby carrots
4-5 stalks Organic celery, chopped
1 Organic leek, chopped
1/2 tsp black pepper
1/2 tsp thyme, dried
1/2 tsp oregano, dried
4 cups cold, filtered water

Cook on high for the first 2 hours.  Adjust the heat to low and cook for 4-5 hours or until the beans are tender.  Please note that some slow cookers have different settings so adjust accordingly.  If you do not have a slow cooker, you can cook this in a 5 quart Dutch Oven at 350 degrees for 1-1/2 hours, then at 300 for 2-3 hours or until the beans are tender.

Take out of the oven or turn off the slow cooker and let cool for at least 1-2 hours.  Put the pot on a rack to help the cooling process.

To make the soup - Aji Spiced Pussac Punay Bean Soup With Kale
Fill the food processor or blender half way with cooled beans in broth. Cover with lid and use liquefy or puree button. Pour into storage container and repeat process until all the soup is pureed. You can also use a freezer self sealing bag  - much easier to store flat in a drawer freezer. Be sure to label and date the soup. Keep half in the fridge and the other half in the freezer for a lazy day when warm comfort is needed.

Scoop out the cooled beans and broth and put it into the blender to fill it half way.  Cover with the lid and use the liquefy function or puree. Add more of the beans and broth and continue the liquefying process using all of the slow cooked beans and broth.  Be sure to remove the creamy soup and pour it into a tight sealing storage container to allow more space to liquefy all of the ingredients. Be sure to use a container that is safe for the refrigerator or a freezer self sealing bag. Make sure you put a label with the name of the soup and the date it was made so you know what it is and make it easier to find. I usually keep half in the fridge and half in the freezer.  

A little info about the spiciness of this meal.  The Aji Limo Pepper is a heat level of 8 on a scale of 10 being the hottest.  Has great flavor and will add beautiful red-orange color to your dish.  Aji Panca has a mild in heat - fruity, berry-like flavor that is a nice compliment to the Aji Limo to round it out.  If you like a more mild not so spicy meal, just add 2 Aji Panca Pepper pods and omit the Aji Limo. The flavor will still be amazing!  You can also purchase dried Aji Spices and Aji Pastes to let your guests add more flavor to their soup.


Gluten Free Snacks-Dark Chocolate Covered Kettle Popcorn by POPCORN INDIANA

January 12th, 2012 at 10:58 am by Lisa - Gluten Free Foodie
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This is the perfect blend of sweet and crunchy from the Kettle Corn
just enough salt to enhance the 
dark chocolate fudge ... 
finger licking yumminess! 

Gluten Free
No Trans fats
100% Natural 
No Cholesterol
No Preservatives 
Non-GMO Corn

Packed fresh daily by 

I just happened to find this flavor at a very small convenience store. 
I couldn't believe my eyes! 
My stomach actually growled and I think I actually screeched out loud as I grabbed it closer.
I couldn't wait to rip open the bag but for the sake of this blog ...
patience and pictures were a must!

As soon as I got home, I took a bite, maybe more bites,
 then I took the pictures.  
I fell head over heels with this new to me tasty treat!  
I was  a fan of POPCORN INDIANA's products when they first started the company
 but just got distracted over the years.  You know how it is, we get busy, other flavors and cravings come into our lives. New Gluten Free products everywhere you turn! 

When I saw the bag it was like seeing an old friend that I hadn't seen in years.  
We picked up where we left off - I admired from a distance the new, improved changes and updates while feeling all the warm fuzzies of past celebrations.

I looked at POPCORN INDIANA's web site and found out they offer a variety of flavors including: 
Cinnamon Sugar 
Movie Popcorn
Sweet and Tangy BBQ
Bacon Ranch Popcorn 
Buffalo Cheddar 
Smoked Cheddar 
and more! 
I can't wait to try them all! 

I love love love this one -
Dark Chocolate is perfect with Kettle Corn! 

This is the perfect treat to enjoy while 
seeing movies at home,
Football, baseball, soccer, hockey - any sports game - tailgating
Happy Hour 
as a gift for your Gluten Free Foodies friends ...
and anytime you just want to treat yourself!

Oh how I love catching up with old friends! 

Real Gluten Free Homemade Flour Tortillas

January 6th, 2012 at 12:06 am by Lisa - Gluten Free Foodie
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I have been wanting to make a really good Gluten Free flour tortilla for years.  This is the best that I have come up with so far.  I grew up in Texas and have very, very high standards for flour tortillas - the dough has to be soft with a slight stickiness and just the right amount of powdery flour on the pressed dough to make those beautiful dark markings and bubbles as the tortilla cooks.  
Structurally, they have to hold up to tons of butter and heavy fixin's and yet be sort of chewy. 
All I kept thinking of while I was trying to figure out this recipe was my great grandmother rolling some flour, water, salt and lard into a ball in a matter of seconds.  
I remember her pressing out the dough and she would let me help. 
Luckily she did because it made me remember how the dough felt as I would press it between my hands to get it started. I remember the aroma that wafted up as I pushed the press down with all my might. She showed me how to roll it out too and then how to cook it on a well seasoned comal.  She had a real one from Mexico City that was older than me. I used all my energy that a 4 year old could muster up pressing and rolling, knowing that there was a golden brown chewy and sometimes crispy, buttery reward at the end.  I remember the fragrance of the comal heating up and a slight bit of smoke that would rise as it would reach the perfect temperature.  One funny thing I remember, my great grandmother had such style, she wore the best jewelry and clothes from Mexico. I used to admire her hands with her big rings and really long nails - real ones that she would use them to pick up the tortilla and flip it over.... I used to think that was so cool! Why bother with a spatula?!  She would plop them down on the counter and 
 sneak the first ones that we made, hot off the comal ... 
slather them up all over with real butter and then sprinkle cinnamon and sugar on them.  
I can remember quickly rolling the hot tortilla tightly like a big cigar and lifting it above my head ... 
opening my mouth just in time for the buttery cinnamon and sugar to drip in just as I took my first bite ...

I was inspired by the great flour tortilla quest of  Lisa Fain - Homesick Texan and her recipe from 2007 - I converted it to Gluten Free and adapted her recipe to create a pretty darn close to perfect childhood favorite taste and texture memory of mine.  She adapted a recipe from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison.

Gluten Free Foodies ...
on this Twelfth Night or Three Kings Day 
Do I have a treat for you?!?!

Y'all are in for a real treat! 
Let me tell you that you won't go back to store bought after you make these ... oh yeah! 

There aren't any...


Dry Ingredients

 2 cups + little extra Maninis Gluten Free Multiuso Flour 
2 generous pinches of sea salt
1 1/2 tsp baking powder

Wet Ingredients
3/4 warm whole milk - best to use due to higher fat 
2 tsp Grapeseed Oil - best for buttery flavor and high smoke point

rolling pin
pastry board
comal or cast iron skillet
tortilla press 
cling wrap
medium size self sealing bag or parchment paper to press out dough
large plate or baking pan for dough balls
clean kitchen towels for keeping the cooked tortillas warm
tongs or spatula to turn the tortillas

Mix the dry ingredients using a large mixing fork.
Add the oil 
Slowly add the warm milk.
Continue to mix until the dough becomes sticky and clumpy.

Sprinkle a little bit of GF Maninis flour on the board and on your hands.

Take the dough out of the bowl and knead with your hands for 2-3 minutes.  
You want the dough to be firm, soft, smooth and not too sticky.
Make a large disc and put it back into the bowl with cling wrap on top. 
Let the dough sit for 20 minutes.

Make a cup of tea and have patiences ... the wait is worth it! 

Sprinkle a little more GF flour on the board. 
Take the dough out and cut into half, then quarters to make 8 sections.
Use a clean kitchen towel to cover the dough to keep moist while you make balls with your hands.
Place the balls on to the plate or baking pan and keep covered with cling wrap.
Let rest for 10 minutes.

Cut a self sealing bag down both sides and place on the press to keep the GF dough from sticking.  
You could use parchment paper too if you don't have a bag.
Use a tortilla press to press the dough into a flat disc shape. 

If you don't have a press, then you can just use the palm of your hand to get the dough started.
Sprinkle some GF flour onto the board and rolling pin to make a round shape, 
picking up the dough for half turns, rolling to make the shape.  
Do your best to make a roundish shape...
rustic handmade tortillas still taste great even if they are not perfect!

Heat your seasoned comal on medium high heat. 
As soon as the comal has heated place the tortilla on it.
Cook for 1-2 minutes or until you begin to see bubbles! 
Turn the tortilla over and cook for another 1-2 minutes.
Sometimes I turn them over a few times to get the desired dark markings
 that make the tortillas look and taste so great and authentic!

you will have to eat the first one you make warm off the comal smothered with butter ... 
trust me it is very important to get the butter all over every inch of the tortilla.
Rip it or just go for it ... one big bite! 
Butter dripping down your hand and arms ... oh yeah! that is the best! 

Don't forget that you have others ... 
7 other tortillas that are waiting to be made too 
so it is best to remain focused 
and repeat the pressing, rolling process until all of the tortillas are made.

If you are planning on serving the tortillas with some grilled vegetables or meat, I would suggest making those first and keeping them warm in a pan and covered in the oven until the tortillas are ready.
You will be too hungry by the time you finish all your hard work that you will want to just dive in to a really awesome, as close to 

I like to keep it simple ... 
sautéed onions, tender slow cook pulled pork with poblanos, 
smoky salsa and the tortillas with real butter ...

Now that I have mastered this recipe I will make these with sautéed vegetables - 
poblano peppers, onions, carrots and my favorite Pussac Punay Beans!

Additional serving suggestions ...
Butter, Cinnamon and Sugar


Gluten Free French Bread

January 2nd, 2012 at 12:37 pm by Lisa - Gluten Free Foodie
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At the last minute on Christmas Eve I decided to make some Gluten Free French Bread.
I wanted to make something fast and easy.  
Luckily I had some of Maninis Gluten Free Miracolo Pane Flour.  
I've been wanting to use it so why not make French Bread with it? This was perfect! 
I added an egg wash to the top and the bread came out with a slight crust, soft, airy and slightly sweet. 
I love this bread! 
The Organic ingredients in the gluten free flour mix contain 
millet, teff, sorghum, amaranth and Hi-maize.
Maninis Gluten Free flour mixes are created in a dedicated Gluten Free kitchen.
I basically followed the recipe for Peasant Bread on the bag. 
I tweaked a few things, used my French Bread pan and an egg wash.
*Please note a few specifics in the recipe that I think are important.

Gluten Free French Bread 


7/8 cup warm water - *105 - 110 degrees
2 tsp active dry yeast 
3 Tbs *Grapeseed oil gives a buttery flavor 
1 Tbs apple cider vinegar
1 large egg and 1 egg white - *save the egg yolk for egg wash on top of bread just before baking


parchment paper
French Bread pan
Pyrex measuring cup
baking thermometer
cling wrap
standing mixer with paddle attachment
silicone flat spatula or spoon
medium spring scoop
silicone pastry brush
baking rack

In a Pyrex measuring cup heat the water to 105-110 degrees.  Use the thermometer to test the temperature.  This is very important to activate the yeast but not kill it, if too hot.
Mix in the yeast and let it sit for 10 minutes until it becomes frothy and creamy.
Add the oil, vinegar and eggs.

Add 2 cups of GF Miracolo flour to the bowl of the standing mixer. On the slow setting begin to mix the flour and slowly add the wet ingredients.  Use the silicone spatula to make sure that all of the flour has been incorporated into the dough. Increase the speed just slightly and continue to mix for 3-5 minutes. 

Place a sheet of parchment paper over the French Bread pan.
Use the spring scoop to scoop out the dough onto the pan in a row just about an inch in from the edges.  
Use both sides of the pan and all of the dough. Add 2 scoops on top in the middle if needed and then use the silicone spatula to smooth out the top of the bread. Cover the dough and pan with cling wrap and let rise in a proofing oven.  You can also add a clean dish towel loosely on top of the cling wrap and place in a warm area at least 72 degrees for 1 hour.

This is the dough after 1 hour of proofing or rising.
Notice the expansion and holes! 
Looks good! 

Pre-heat the oven to 375 degrees.
Mix up the egg yolk and use a silicone pastry brush to gently apply the wash on top of the bread.
Place the pan on the middle rack in the one oven and bake for 20 minutes.  Turn the pan and bake for another 20-22 minutes or until the center of the bread is 200 - 205.  Take the bread out of the oven and let cool on pan for 5 minutes.  Remove the bread with the parchment paper and let cool on top of a cooling rack for 15 minutes or until ready to serve. 

If there are any leftovers, not likely, store in a self sealing bag in a cool place in the kitchen. Great to use for French toast the next day or to chop up and toast for croutons for later. If you would like to freeze this bread, I suggest slicing it before putting it into a freezer bag.  Don't forget to put the date on the bag. You can also make bread crumbs out of the leftovers or ends as well. 

For more information about Maninis Gluten Free flours please go to their website to order directly from them or shop at Whole Foods Markets in the Pacific Northwest.  Maninis Gluten Free flours offer a variety of mixes to create all of your favorites including pasta, pizza dough, buns, bread and more! 
I love love love Maninis Gluten Free Flours! 


Gluten Free Tiramisu With A Twist – Happy New Year!

December 31st, 2011 at 10:13 am by Lisa - Gluten Free Foodie
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It is a tradition with me to make something a little extra special today.  Not only is it New Year's Eve but it is my best friend's birthday aka my mom.  All year I have been craving Gluten Free Tiramisu and I was going to make it but for some reason I just kept getting distracted. So today is the day!

I decided to make special little Gluten Free Tiramisu in Weck Jars because Tiramisu is a bit messy to make, especially the GF Ladyfingers and to serve.  This way is better and more eco friendly ... less clean up of excess bowls etc.
Hey any excuse for less clean up works for me!

Another great reason to make individual servings in different sizes is because some want a big portion and some little ones.  The jars stack nicely in the fridge and are easy to transport to a party as well! Trust me they will stay prettier this way and they are so fun to eat out of the jar ... très chic!

Happy Birthday!

Happy New Year's!

Happy Gluten Free Tiramisu Day!

Gluten Free Tiramisu With A Twist
makes 4-6 servings depending on sizes

1/2 cup espresso, cooled - if omitting the rum and kaluha make it 1 cup espresso
2 Tbs dark rum, optional
3 Tbs Kahlua, optional
8-10 oz Mascarpone - Italian Style Cream Cheese
1 cup chocolate chips or chocolate shavings 
1 cup sliced almonds or chopped hazelnuts
approximately 1/4 cup Pernigotti Cocoa Powder 

4-6 9-10 oz Weck or canning jars with lids.

This is a layering process so be sure to use just a tad for each layer to make sure each jar gets plenty of the good stuff! 

To make the espresso liquor or syrup - brew the espresso and pour in a small pitcher and let cool.  A Pyrex measuring cup works great! This will make it easier to pour into the jars. Add the rum and Kahlua, mix well.

Break up the Gluten Free ladyfingers and make one layer in the bottom of the jars.  Pour the espresso syrup on each of the cookies, just a tad. 

Add small dollops of mascarpone on top of each of the cookies in each of the jars.
Sprinkle some Pernigotti Cocoa powder on each.  

Break up some more GF ladyfingers, pour more espresso syrup and make another layer with the mascarpone and cocoa.  Once all of the ladyfingers and mascarpone are used pour the rest of the espresso syrup over each. 

Top each with Pernigotti, chocolate chips or shavings, sliced almond or chopped hazelnuts.  Put the lid on each jar and chill for at least 2 hours before serving.  After about an hour of chill time, it is a good idea to turn the jars gently upside down to allow for all of the espresso to absorb into all the nooks and crannies of the Tiramisu! And the right side up and back in the fridge.

Serve chilled with hot coffee, espresso or Prosecco!

Buon Anno! 
Buongustai Gratis Senza Glutine!

Happy New Year 
Gluten Free Foodies!


P.S. Thank you for another great year of Gluten Free foods and good times! I look forward to 2012 with you ... celebrating the foods that we can eat! 

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About Lisa - Gluten Free Foodie

Learning to live Gluten Free is a challenge. Gathering with like minded people while exchanging ideas, life experiences and gluten free food is more interesting! So I created, Gluten Free Foodies, to support people with Celiac Disease, Gluten Intolerant and other Food Sensitive people by gathering at events and celebrating the foods that we can eat! Do you have a Gluten Free question you want the answer to? Feel free to send me an email at Original blog - After all, didn't Erma Bombeck once say ... "I am not a glutton, I am an explorer of food."

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