Gluten Free Foodies

Celebrate the foods that you can eat!

Gluten Free King Cake! Ca c’est bon!

February 16th, 2010 at 1:40 pm by Lisa - Gluten Free Foodie
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I am so excited that my first
Gluten Free King Cake turned out -
Ca c'est bon! (That's good!)

I decided to make it easy so I tweaked a few recipes and used Pamela's Products bread mix. This is a combination sweet bread and Challah bread ... YUM! It is not only Gluten Free but Dairy Free and Soy Free too! I used Earth Balance non-dairy non-soy, natural buttery spread and Nielsen Massey Bourbon Vanilla paste to enhance the yeasty flavor of the bread. I purchased the beautiful traditional colored sugars from Williams-Sonoma in Purple (justice), Green (faith) and Gold (power) that represent the three wise men. It is also a tradition to hide a prize - a bean, coin or plastic baby inside the cake to represent the Christ child. The finder of the prize or baby is said to host the following year's festivities. I must get it every year because I love hosting Mardi Gras!

Enjoy the parade highlights and your Gluten Free King Cake!

Laissez les bon temps rouler (lay ZAY lay bon ton rule ay) ...
Let the good times roll!!!


Gluten Free LOVE is in the air …

February 13th, 2010 at 2:45 pm by Lisa - Gluten Free Foodie
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I wanted to say
Happy Valentine's Day
to you from my ...

Chocolate Heart Shape Cake with Raspberry-Strawberry Center and Hot Dark Chocolate Melted on top ...

(Gluten Free, Dairy Free and Soy Free)

Mix up your favorite Chocolate cake batter, bake in heart shaped pans. Let cool and cut the center, horizontally, add your favorite middle - fruit, peanut butter, almond butter, coconut ... the sky is the limit!
Melt your favorite Gluten Free, Soy Free Chocolate on top ...

Enjoy ... with passion!


Haley’s Corner Bakery – Everything is Gluten Free!

February 11th, 2010 at 11:58 am by Lisa - Gluten Free Foodie
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I finally had the chance to go check out Haley's Corner Bakery in Kent, WA. I have been wanting to go see them since I met the owners "The Duran Family" at the GIG conference last year. I must say that it was a delight to walk in the front door ... as the aromas of so many amazing GLUTEN FREE TREATS were wafting by me ... my head felt like it was spinning!

I could smell cookies ... bread ... chocolate .... and something savory - PIZZA!!

When I met with Janet Duran and asked her about the variety of treats that they offer she told me ... they are Foodies so they had to do a bit of everything! So when she explained the story as to how Haley's Corner Bakery was started by her family ... I about melted.

Haley's family had been friends with the Durans for years. When Haley was diagnosed with Celiac disease when she was 2 years old, in 2003, they couldn't imagine how this sweet little girl would celebrate birthdays or holidays without cake, pie or cookies.

So they got to work on learning about baking Gluten Free and decided to open they bakery on a whim for Haley! (How sweet is that?!)
Janet told me that she didn't have any formal training other than making cakes and cookies for her children's sporting events and parties, which she did all the time. Now they are happy to offer a variety of Gluten Free treats for everyone.

Let's just say when I was there, I treated myself to a bite of just about everything!
AWESOME! is the only word that I can use to describe everything I tried. I had such a great time when I was there talking to some of the customers, one of which turned out to be one of my followers of this blog and on Facebook ... small world!
Gina and Janet at the bakery were very busy but were so wonderful to help me and chat with me about everything they had to offer. The list is too long so look them up on their website or just go by and see them. The do have fun seasonal items and a menu that can change daily so if there is something you really want, I suggest calling ahead and placing an order.

If you are looking for Valentine's Day treats ... you better get there early!

They are open
Tuesday 9 am -6 pm
Wednesday - Friday 8 am - 6 pm
Saturday 9 am - 6 pm
Closed Sunday & Monday
Check out their website for a full menu of items that they offer.

They are located at
10216 SE 256th St, Suite 111, Kent, WA

They also take orders over the phone as well. 253.852.4486
Please let them know that you saw this on the Gluten Free Foodies blog.


The New Orleans Saints are Super Bowl Champs!!!

February 7th, 2010 at 8:09 pm by Lisa - Gluten Free Foodie
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Gluten Free Cafe Du Monde Coffee and Beignets … this is New Orleans!

February 7th, 2010 at 9:15 am by Lisa - Gluten Free Foodie
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This is going to be a great day!

I have New Orleans in my heart and my belly!

I have such fond memories of going to the French Quarter and smelling the Cafe Du Monde coffee and Beignets .... sitting under the big fans and tent outside ... trying to be good in anticipation for ... sweet vanilla dough heaven and powdered sugared faces!

So I just had to try my best to re-create that somehow. I looked up a few recipes, including the one on the Cafe Du Monde box of Beignets. I decided I just didn't want to fry it ... it is Super Bowl Sunday and I have a game to watch ... so I baked it! They are usually square and like fritters, mine are round like cookies and slightly puffed ... but the flavor is all there!

Gotta Go ....

... I have Cafe Du Monde and GLUTEN FREE BEIGNETS in the house ... need I say more?


mmm ... more later ...

Gluten Free Foodie

Gluten Free Steak and Potatoes with Spicy Indian Ketchup – Indiana Style?

February 6th, 2010 at 7:31 pm by Lisa - Gluten Free Foodie
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Not quite Indiana Style ... is probably what you are thinking ... but ... YUM!
I had to kick it up a notch.
It is the Super Bowl!

I have to laugh because my friend from Indiana says ... Meat and Potatoes ... no spice ... that is what we eat in Indiana. Well, when you are going plate to plate against New Orleans Cajun spice you gotta' get in the game!

Shredded potatoes seasoned with sea salt, black pepper, chili peppers, thyme, oregano and garlic. Use some Gluten Free bread crumbs to help it stick together. Heat up the pan to medium - and add olive oil. Grab a fistful of seasoned potatoes, smash it together like a cake and carefully place rounds of potato pancakes in the pan. Cover for a few minutes, gently turn over.

Saute some onions, I used red onions. Cook the steak - I used Sirloin - all over medium heat. Take off the heat and let it rest for a few minutes.

Place the potato cakes on your plate, top with sliced steak and sauteed red onions and add some Spicy Ketchup to a small sauce bowl. I found the Ketchup at Williams-Sonoma. It is a really great infusion of cumin, clove, cayenne and tomato.


Gluten Free Cajun Rice Cakes with Andouille Sausage – New Orleans Style

February 6th, 2010 at 11:35 am by Lisa - Gluten Free Foodie
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Yes, I just added Gluten Free Cajun Rice Cakes with Andouille Sausage - seasoned with garlic, red onion ... cayenne pepper and paprika - to the game plan!

Who Dat!

I made the rice cakes with short brown rice (because it is sticky), red onion, garlic, egg, potato starch, cayenne pepper, sea salt, black pepper and Gluten Free bread crumbs.

I used Uli Famous Sausage - Cajun Andouille - Hot - Louisiana's favorite! Even Emeril is a fan of our Pike Place Market Sausage Star in Seattle!

I topped it with my favorite Lighthouse dressing and dip - Jalapeno Ranch, chopped parsley, a kick of paprika and a drizzle of lime juice. Wow ... it looks like the Saints are marching to take the game!

Don't forget to vote for your favorite - Gluten Free Super Bowl Food


Gluten Free Breaded Pork Loin Chops … Indiana Style

February 4th, 2010 at 5:00 am by Lisa - Gluten Free Foodie
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The Gluten Free Prep Rally to the Super Bowl ... continues ...

It looks like it is going to be a fight until the end of the game! I did a little research about Indiana food, although a friend of mine is from there and he says, that the favorite meal is meat and potatoes. But that is just a little too meat and potatoes, to me, if you know what I mean.
So I looked a little deeper and found out, through some "un-named sources" that actually Breaded Pork Loin Chops is the favorite! So I will let the people of Indiana fight it out and in the meantime I decided to use one of my "BEST PLAYERS " with past success ...


Many years ago one of my first successes with making a Gluten Free dinner was Breaded Pork Loin Chops. I used crushed up potato chips and left over bread ends that I would save in the freezer. When I need them I crush up the bread in the food processor and they are ready to be seasoned and used. I only season them as I am using them. The leftover crumbs go back into the freezer in tightly sealed double, zip bags.


Pork Loins - cut 1/2 inch thick into chops- amount is equal to the number of people you are serving.
1 cup Gluten Free bread crumbs
1 cup Ruffles Potato Chips -the thick wavy brand helps to add texture and crunch
sea salt
black pepper
1 -2 eggs (depending on how many pork loin chops you are making.)
coconut oil or canola oil (I use coconut oil for this because it is for medium heat.)

You will need three medium size bowls to dip the pork loin chops into, in stages.
Pour 1/4 cup of cornstarch into bowl 1.
Break one egg open and mix it up with a fork into bowl 2.
Add the cup of GF bread crumbs and cup of chips to bowl 3 and add black pepper.

Dip the pork loin chop into bowl 1- make sure the cornstarch sticks to all ends of the chop, then dip it into bowl 2 - make sure the egg is sticking all over the chop. Next dip the chop into bowl 3 - with the breading and use your hands to press the breading to the sides and top while turning it over.

Repeat this with all of the pork loin chops.

Turn the heat on to medium. Let the pan heat and carefully place the breaded pork loin chops into the pan. Cover with a lid and lower the heat to medium-low. Carefully take off the lid and allow the steam to rise before leaning over the pan to turn the pork loin chops. Use a spatula to keep the breading on the pork loin chops. (If you use tongs it will rip the breading off, past experience and won't do that again because that is the best part!)

Place the lid back on the pan for a few minutes. Use a meat thermometer and if it reads 160 degrees - the pork loin chops are ready! I take mine off the heat and put the lid back on to keep them warm and to finish up the side dishes and get ready to plate.

Tonight, I am making broccolini, add some olive oil in a pan and heating over low-medium. Clean the broccolini, cut then ends and place it carefully in the pan. Squeeze lemon juice all over. Put the lid on for a few minutes and let it steam and saute. Carefully remove the lid, allowing the steam to clear before leaning over the pan to gently toss the broccolini. The color will change to a bright green and will be tender when ready.

Put the GLUTEN FREE BREADED PORK LOIN on a plate, put some organic apple sauce - like Santa Cruz Organic into a small bowl and place the broccolini to the side. Dig in!



Gluten Free New Orleans Po’Boy Sandwich

February 3rd, 2010 at 10:13 am by Lisa - Gluten Free Foodie
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I have to tell you that when I woke up this morning I was thinking about New Orleans. I lived there for a short time when I was a wee little child and yet my taste buds remember it fondly! So I started thinking about the week ahead to the Super Bowl.

The "Gluten Free Prep Rally to the Super Bowl" continues...

Today is all about a Gluten Free New Orleans Po'Boy Sandwich ...

Gluten Free Rolls - (the number needed depends on how many people will be eating them)
I made them with my Gluten Free bread mix and shaped them into rolls.

Blue Horizon Natural Fish & Chip Bites 12 per box and you will need 5-6 pieces per sandwich

These are Gluten Free, Certified Sustainable Food by MSC standard (comes from a fishery that is well managed and sustainable). NO preservatives, antibiotics or hormones. I found these at Whole Foods Market. The best part is that they taste really good!

Hint: I baked mine on a rack on a baking sheet to help them not stick and heat more evenly. This is a really good trick for most Gluten Free breaded foods. 400 degrees for 9 -10 minutes.

I toasted my buns while the fish bites were baking, and started the assembly -
toasted bun, Romaine lettuce, Lighthouse Jalapeno Ranch dressing, 5-6 fish bites, a kick of paprika and then the top of the bun! I served it with a side of sliced radishes for the extra spicy kick!

I know that you are probably thinking ... Jalapeno isn't Cajun or New Orleans ... but you know me ... I am from Texas and to me it is the perfect amount of spice and creamy flavor to really make this Gluten Free New Orleans Po'Boy Sandwich ... a touchdown! This is the Ultimate dressing that makes just about everything taste better! It has GLUTEN FREE listed on the back ... YIPPEE!!! It is made with Canola Oil so it is soy free too.


Gluten Free Prep Rally for the Super Bowl Party

February 1st, 2010 at 11:18 am by Lisa - Gluten Free Foodie
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Hey hey all you Gluten Free Football Fans!
We are just a few days away from the big day - Super Bowl Sunday -
and have I got some treats in store for you this week!

I am kickin' around a few ideas with
this absolutely awesome
Pendleton Barbecue Sauce!
It is so smooth and tangy sweet
with a real nice smoky finish.
You will want the entire bottle to yourself!

Thanks to the good people at Oregon Growers and Shippers I am lucky girl because I got to try this absolutely awesome sauce. I tried the Original Sauce, barely out of the package they sent me, on a Boulder Canyon Chip and made the

"Original BBQ Chip" by pouring some
sauce on it!

I immediately said ... I have got to share this with everyone I know. My wheels also started smokin' as I began to think of all sorts of yummy treats to make with this sauce - and not just your typical BBQ.

The packaging is perfectly simple and entertaining - just the way I like it! I have to copy this off of the bottle because it just says it so beautifully -

"A night cooking by the fire - it's a cowboy tradition, evoking the flavors of fire and smoke, the smell of the open air and that satisfying feeling of a well prepared meal rustled up under the stars. Smooth and delicious."

The sauce is available in Original and Mesquite - both are made with barrel-aged Pendelton Blended Canadian Whiskey that makes it smooth. The sauces are also in association with the Pendleton Round-Up, which this rodeo is celebrating it's 100th anniversary this year! This is one of the oldest and most prestigious rodeos in the United States. I am a Texas girl as you know (cowgirl at heart) and I used to love to go see my Aunt Jeannie and Uncle Junior competing in the Texas Rodeos. Just the flavor of this sauce and the memory make me homesick ... but in a good way!

So I decided I was fixin' something special to Prep for the Super Bowl this week.

Gluten Free Kickin' Spuds

Pendleton Barbecue Sauce
Yukon Gold potatoes 12-24
Sea Salt and Black Pepper
Red Onion
Olive Oil
Butter or Non-Dairy Butter like Earth Balance soy free
Smoke sausage - I got mine at Mike's Four Star BBQ over the weekend but you can get any Gluten Free Sausage from Niman Ranch to Isernos.

Heat the oven to 400 degrees. Wash and slice the potatoes in half and then a little off the back side so they won't wobble and will stand even on a plate. Dry off the potatoes with a towel. (I think I learned this from Julia Child, I used to watch her on PBS when I was very young and some of her lessons must have kicked in but I done this for years. I think she said something about a dry potato cooks quicker and more evenly. ) I just know it works!

Place the potatoes on a baking sheet with sides. I used a rack in the baking sheet because I think it helps heat more evenly. Drizzle a little bit of olive oil on the flat tops of the potatoes. Give them each a pinch of sea salt and pepper. Cook for about 30-45 minutes until soft in the middle. (If you are in a hurry and need them done in less time finish them off in the microwave for a minute or 2.)

Slice up the Red Onion as thin as you can. I just love how peppery it is with something sweet like BBQ sauce.

Cook or heat the sausage over medium heat with a little bit of olive oil in the pan and cover. Move the sausage to a cutting board and carefully slice the sausage at an angle in rounds.

Carefully move the potatoes to a plate and top with butter or non-dairy butter, sausage, Pendleton Barbecue Sauce, sliced red onion and a pinch of sea salt and pepper.

This is sure to be a touch down!



P.S. the Pendleton Barbecue Sauce is made with Whiskey. Go to for info and a list about Gluten Free Alcohol.

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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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