Skip to content

Gluten Free Table Has Moved

April 1, 2011

Dear Readers,

Gluten Free Table is on the move and has been relocated to its own hosted website www.theglutenfreetable.com. I hope you will check it out at its new location. For those of you who are subscribers, you will need to subscribe to the new site in order to continue to receive updates via email or RSS. I hope you enjoy the new site and as always, if you have suggestions, ideas or comments, please don’t hesitate to contact me.

 

Regards,

Rach

Advertisements

Gluten-free Pesto Fettuccine with Snow Peas and Sun-Dried Tomatoes

March 31, 2011

Gluten-free Pesto Linguine with Snow Peas and Sun-Dried Tomatoes

This throw together dinner is delicious, easy to prepare and is a great way to add extra veggies to your pasta dinner. To add some extra protein, saute a little sausage and throw it into the dish. I love how the saltiness of the pesto and olives complement the rich flavor of the sun-dried tomatoes and fresh snow peas.

Gluten-free Fettuccine Ingredients

  • 2 cups fresh basil
  • 1/2 cup pistachios
  • 1/4 cup olive oil
  • Salt and freshly ground black pepper
  • 12 oz Tinkyada Gluten-free Brown Rice Fettucini
  • 2 cup thinly sliced snow peas
  • 1/4 cup sun-dried tomatoes (not packed in oil)
  • coarsely chopped 1/4 cup pitted Kalamata olives
  • coarsely chopped Lemon zest from 1 large lemon

Soak the sun-dried tomatoes in hot water for 30 minutes to soften. Prepare a batch of garlic free pesto. Bring a large pot of water to a boil. Add the gluten-free pasta and cook according to the directions. When the pasta has 2 minutes remaining, add the snow peas. Drain and pour the pasta and snow peas into a large serving bowl. Add the garlic-free pesto and toss to evenly coat the pasta.  In a medium skillet, heat remaining 1 tbl of olive oil over medium. Sauté the sun-dried tomatoes, and olives for about 5 minutes. Add the tomatoes and olives to the pasta along with the lemon zest. Serve and enjoy with freshly grated parmesan cheese.

Friday Finds: Gilbert’s Goodies

March 25, 2011

Gilbert's Goodies Sensational Sugar Cookies

Sensational Gluten-free Bite Sized Sugar Cookies

Today’s Friday Find is brought to you in thanks to Ace (my mom). Ace is the greatest person to go with, to a protest, political rally or any outdoor concert. Like any great activist mom, she always brings her bag of possibles, a term coined from my outdoor ed teacher, which is a bag filled with everything you need to respond to possible situations. In the camping world, this would of course be a rain coat, map, compass, first aid kit, etc.

This past Saturday, Mark, Ace and I met in Boston to attend an outdoor political rally. Ace arrived with her gluten-free bag of possibles – apples, gluten-free snack bars, water, hats, iPhone, mittens, and Gilberts Gourmet Goodies, Sensational Sugar Cookie Bite Size Cookies. They looked like hardened play-doh so I wasn’t very hopeful but I was really hungry so I tried one. They are delicious, light, soft and moist. Perfect for a quick bite or savor them dipped in cocoa. Because they are moist, they are also perfect ground up as a cookie crust. Interested in trying some? Here is where you can buy Gilbert’s Goodies. They have a variety of gluten-free and allergy friendly products available.

Gluten-free Restaurant Review: Via, Worcester MA

March 24, 2011

Via Restaurant Worcester MA

Gluten-free Spit-Roasted Sirloin of Beef

If you find yourself in Worcester, MA, looking for lunch or dinner, look no further. Via, Italian table is a fabulous option for gluten-free dining. Friendly waitstaff, comfortable seating and delicious food all at an affordable price. What more could you ask for? For those of us who are gluten-free, being overwhelmed by choice is not usually an issue. Even at restaurants that claim to have a gluten-free menu, the options are often still pretty limited. This is not the case here. Via’ gluten-free menu is pages long filled with salads, soups, gluten-free pasta options, entrees and desserts. I had a very hard time making a decision.

I decided to go with the Gluten-free spit-roasted sirloin of beef with Tuscan herb rub and butternut squash risotto with pancetta. The lunch option was only $12.99 so I wasn’t sure if this was going to be a tiny plate but it sounded delicious. They were so accommodating to all of my allergies and prepared the dish without the pancetta. The dish arrived and as you can see the portion was not small. My mouth began to water. The beef was cooked to perfection. Perfectly browned on the outside, rare on the inside, with a heavenly aromatic gluten-free glaze. The butternut squash risotto was out of this world. As I type, I can’t stop salivating! It was like warm macaroni and cheese in a risotto. Each bite was like a fork full of heaven. The meal was so rich but so delicious. It took all my will power to stop eating. I decided to be nice and bring mark home the remaining half. Even reheated for dinner, he agreed, the meal was amazing and that this would be well worth a trip out to Worcester.

Make sure if you are planning to dine at Via, that you make a reservation. This restaurant is not a secret and they are always packed.

Gluten-free Fish and Chips

March 22, 2011

Gluten-Free Fish SticksGluten-free French Fries

Driving home Friday night, I had an intense craving for fish and chips. Who knows where that came from, but I decided to indulge my craving. Already on the way to the grocery store, I grabbed a bag of frozen cod and some russet potatoes. In the past I have floured fish with rice flour and pan fried it but never before with egg and bread crumbs to complete the official fish stick presentation. But for this meal, I decided to pull out all the stops, bread crumbs, homemade tartar sauce and fries. The results were delicious. The only down side, my house now smells like a boardwalk!

Gluten-free Fish and Chips Ingredients

1 lb cod (defrosted)

2 eggs

3/4 cup mayonnaise

1/2 cup white rice flour

20 Hol Grain Crackers (they taste like stale newspaper but are perfect for this recipe)

4 slices of gluten-free bread

3 tbl finely chopped pickles (reserve 1 tbl of the pickle juice)

2 cups canola oil

3 russet potatoes

salt

pepper

Directions

Combine 1/2 cup of mayonnaise, pickles and pickle juice in a bowl. Slice the potatoes into 3/8 in x 2 in long strips. Soak them in cold water for 15 min. While the potatoes soak, tear up the bread and place it in a food processor. Pulse the bread and crackers until they are a fine crumb consistency. Pour the crumbs into a wide, shallow bowl. Pour the flour into a large plastic bag and a few grinds of fresh pepper. In a second bowl, beat the eggs with 1/4 cup of mayonnaise. If you are mayo adverse, please don’t skip this step. It really helps the crumbs bind to the fish. Drain the potatoes, rinse them and pat them completely dry. Preheat oven to 200 degrees. Pat the fish dry, if it has been frozen, give it a little squeeze to release any excess water. Add all of the fish to the bag of flour. Seal the bag and shake gently to coat the fish completely. Dip the fish in the egg and then immediately into the crumbs. Dredge the fish on all sides to adhere the crumbs to the fish. Transfer to a plate and repeat with the remaining fish.

Please be careful with this next step so as not to burn yourself. I recommend long sleeves, tongs, and a slotted spoon. Heat 1/2 a cup of oil in a skillet over medium heat. When the fish skillet is shimmering, add half the fish sticks and fry approximately 2 min per side, until golden. Transfer to a paper towel and then place on a cookie sheet in the warm oven. Repeat, scraping the first batch of oil and replacing it with fresh oil. Heat the oil and repeat the process with the second round of fish.

In a second skillet, heat 1/2 cup of canola oil over high heat. Add half the potatoes (using a slotted spoon so you don’t burn yourself) and cook for about 3 minutes until golden brown. Remove from the oil and transfer to a paper towel. Place on a cookie sheet in the oven to keep warm. Repeat until all the fries are cooked. Add salt to the fries to taste.

Serve the fish and chips with the tartar sauce and ketchup. If you have leftovers, gently warm the fish and fries in a warm oven and serve as a fabulous fish sandwich. Enjoy.

Gluten-free Rice Crispy Treats

March 20, 2011

Gluten-free Rice Crispy Treats with Mama G

I almost made it to 30 without ever making a rice crispy treat! But Mama G fixed that. Last night, we headed up to Manchester, NH to have a belated St. Patrick’s Day feast of corned beef and cabbage with Mark’s parents. Mama G had bought all the ingredients for gluten-free cocoa rice crispy treats. It was so much fun to make them, so easy and they are delicious.

Gluten-free Rice Crispy Treat Ingredients

3 tbl butter

1 – 10 oz package of marshmallows

6 cups Enviro Kids Koala Crisps

Gluten-free Rice Crispy Treat Directions

Butter a 9×13 glass baking pan. In a large pot on the stove, melt the butter over medium heat. Add the marshmallows and stir continuously until melted. Lower heat if they begin to brown.

Melt the Marshmallows

Remove from heat and immediately add the koala crisps. Stir until the marshmallow and crisps are completely mixed.The marshmallow will resemble cobwebs.

Add the Koala Crisps to the Marshmallow

Pour the crisps into the buttered pan. Push the crisps into the pan with your knuckles to compress them into the pan.

Push the Rice Crispy Treats into the Pan

Let the rice crispy treats cool. Cut in 2 in squares. Serve and enjoy.

Gluten-free Rice Crispy Treats

Friday Finds: Tanka Bar

March 18, 2011

Tanka Bar

Do you love beef jerky but hate all the nitrates, MSG, hormones and other fun fillers? Then check out Tanka Bars, a delicious jerky like bar made of cranberries and prairie-raised buffalo. They are delicious. I received a package of these fabulous bars from my sister-in-law, Angela. They have a smoky, jerky like flavor that is hinted with a slight sweetness. They are moist and easy to chew, unlike most store bought jerky, that leaves your jaw aching. They are great for a hike, or as an added protein for your lunch.

Here’s what Tanka Bar’s website has to say about their product:

100% Natural and only 70-calories, Tanka Bars are the perfect food for anyone who’s on the go — outdoor enthusiasts, students, busy moms, athletes, and pow-wow dancers. Gluten-free, hormone-free and low-fat, the Tanka Bars are deliciously perfect for every diet lifestyle. Tanka Bars are guaranteed shelf-stable for up to 12 months.

You can keep it Traditional or spice it up with our new Tanka Bar SPICY PEPPER BLEND, featuring an awesome four-pepper blend with just the right kick from habanero, jalapeno, and red and black pepper!

%d bloggers like this: