Goodie Goodie Gluten-Free®

Hey guys! Good news!  Just heard from my super savvy co-worker that the Stop n Shop in Clifton, NJ has an amazing Gluten-Free section, filled with oodles of different gf flours, gf baking mixes, gf cookies, gf pretzels and gf crackers. Stock up if you live in Clifton, NJ!! xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/

**found in October 2004 Cooking Light Infusing red wine with warm spices and herbs creates a fragrant syrup for the distinctive ruby hued compote.  Serve over ice cream, pound cake or with almond biscotti and garnish with mint. 1 cup dry red wine 1/4 cup sugar 1/2 tsp. whole black peppercorns 2 (2 1/2 inch) orange rind strips 1 Cinnamon stick 1 bay leaf 4 cups sliced strawberries 1 cup blueberries Combine first 6 ingredients in a small non-aluminum saucepan, bring to a boil.  Reduce heat, simmer, uncovered, 20 minutes or until liquid is reduced to 1/2 cup.  Drain wine mixture in a colander over a large bowl, discard solids.  Add berries, toss to coat.  Serve warm or chill up to 2 hours.   Yield: 8 servings  (serving size 1/2 cup)

**found in July 2002 Cooking Light 1 3/4 pounds peaches, peeled, halved, pitted and sliced 1 Tbsp. fresh lemon juice 1/4 cup peach preserves, melted 1/4 cup sugar 1/2 Tsp. Cardamon 2 2 1/2-Pint baskets fresh raspberries Toss peaches with lemon juice in medium bowl.  Add preserves, sugar, and cardamom and toss.  let stand 10 minutes to allow flavor to blend.  (Can be made 4 hours ahead; cover and refrigerate.)  Add raspberries and toss gently. xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/

A few years ago we were celebrating Thanksgiving at a family friend's house.  This family had no clue what it was like to feed those who are Gluten-free.  I was worried.  But my sister and my mom were cooking many dishes and my sister told me she wanted to cook gluten-free.  I was shocked.  So I gave her my  Bob's Red Mill All Purpose Flour  and she used that in the following: Creamed Spinach, Creamed Corn, Sweet Potato gnocchi, Chocolate CAKE, Almond Torte and Pie.  In addition to these now totally GF items, our hosts made other dishes that were naturally gluten-free.  What a feast!  I am still trying to get that gnocchi recipe from my sister.  The meal was sooo delicious.  I hadn't tasted anything like that in a long time. Pure home-made gluten free goodness.  Now, THAT is what it's all about. So... YOU wan't cake?  Use GF flour like Almond flour, White Rice flour, Brown Rice flour, Sweet Rice flour, Quinoa flour, Coconut flour, Tapioca flour, Lentil

LOVING  Rudi's Breads  these days!!  I like how it stays moist after microwaving each piece after being frozen.  It doesn't eventually harden like other gluten-free breads.  I like how there are actual pieces of gf grains that you can SEE and TASTE inside each piece of gf bread.  YUM. GREAT Sandwich bread.  Even better the Udi's, and that says A LOT! xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/

Friedman's Lunch  located in Chelsea, NYC.  If you happen to be in town on Thanksgiving and are in need of a scrumptious catered Gluten-Free Thanksgiving Dinner pre-order at Friedman's Lunch!  Friedman's Lunch is located in the Chelsea Market on 75 9th Ave. at 16th St.  For those serving tables of 8, 12 and 22, Vanessa Tayler Phillips and Tryg Siverson's holiday feast is guaranteed to hit the gluten-free spot! Why: Peach-Glazed whole turkey with sage and rosemary, gravy, cranberry-and apple-flecked stuffing, pumpkin cheesecake and more. When: Order by Monday; pick-up or delivery, Nov. 24th from 4pm-6pm. Contact: Email: info@friedmanslunch.com for menu, pricing and delivery options.  To order by phone: (212)-929-7100 xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/

**found in cooking magazine (unknown) Slow roasting is one of the best uses for winter tomatoes because it intensifies their sweetness. 1 tbsp. sugar 1 tbsp. extra-virgin olive oil 1/2 tsp. salt 1/2 tsp. dried basil 1/2 tsp. dried Oregano 1/4 tsp. freshly ground black pepper 4 pounds plum tomatoes, halved lengthwise (about 16 medium) GF Cooking spray (try PAM, but not their baking spray.  Their baking spray is not gluten-free, all of their other ones are)** 1. Preheat oven to 200 degrees 2. Combine first 7 ingredients in a large bowl, tossing gently to coat.  Arrange tomatoes, cut side up, on a baking sheet coated with cooking spray.  Roast at 200 degree's for 7 1/2 hours. Yield: 8 servings (serving size 2 tomato halves) Slow Roasted Tomato Sauce Process slow-roasted tomatoes until smooth; put through a food mill.  Heat 2 tsp. extra-virgin olive oil in a medium sauce pan over medium heat.  Add 1 large garlic clove, sliced; and cook garlic 2 minutes stirring con

***found in InStyle Magazine February 2009 A great restaurant in NYC called The Spotted Pig (located on 314 W. 11th St. (212) 620-0393) reveals its latest cult classic dessert.  With a twist of citrus and a shot of liquor a classic chocolate flourless cake turns into a cult fav. This cake is divine!  I'd make it anytime for a dinner party or holiday like Thanksgiving.  Cakes like these are classic for both the GF and the non. Be careful though!  There is liquor in this treat.  It makes the cake so much more rich, but beware the kiddies know this is an "adult" dessert. Serves 12 Cake: 1/2 lb. bittersweet baking chocolate (click  HERE  for chocolate options) 1/2 cup unsalted butter (1 stick) cut up 3 tbsp. bourbon (check for gluten free) 1 orange, zested 4 eggs 2/3 cup granulated sugar Spiced Cream: 3/4 cup chilled heavy cream 2 tbsp. confectioners' sugar 1/2 tsp. ground cinnamon  1/8 tsp. nutmeg 1/8 tsp. cardamom 1/8 ts

**found in August 2010 Cooking Light and altered by moi. 1 1/2 pounds asparagus spears, trimmed 3 tbsp. extra-virgin olive oil, divided 1/2 tsp. kosher salt, divided gf cooking spray (pam) 1 tbsp. cider vinegar 1/2 tsp. Dijon mustard 1/4 tsp. freshly ground black pepper 1 garlic clove, minced 2 tsp. capers, coarsely chopped 1/4 cup small basil leaves 1.  Preheat oven to 400 degrees 2. Place asparagus in a shallow dish.  Add 1 tbsp. oil and 1/4 tsp. salt, tossing well to coat.  Place asparagus on a baking sheet (lined with foil) and bake for about 12 minutes. 3. Combine remaining 1/4 tsp. salt, vinegar, and next 3 ingredients (through garlic); stir with a whisk.  Slowly pour remaining 2 tbsp. oil into vinegar mixture, stirring constantly with a whisk.  Stir in capers.  Arrange asparagus on a serving platter; drizzle with vinaigrette, and sprinkle with basil.   Enjoy!! xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/

What a day, what a day.  I am exhausted.  So happy to come home, chill and blog.  It's Friday night.  I should be out and about, but alas I need a break from my busy schedule.  You know how that is, whether you are a working mom, a stay-at-home mom or a single gal working her way up in the big city/town/state/country.  It's hard. Though there is nothing better then after a super stressful day then to dive into a hobby and let it absorb you.  I sat down at my desk tonight and signed.  My day is done.  Have you ever noticed the stress you carry from your day kind of just seeps off your body the moment you know you are home?  It's the best feeling. Just the other day I blogged GF Raspberry-Cream Cheese Brownies.  I am so in the mood these days for desserts!  My eyes light up when I pull the pages out of my binders.  I imagine how good it would taste gluten-free.  So here is some more dessert love. **found in Bon Appetit-January 2008 Small wedges of this lusci

**found in August 2010 Cooking Light Since the idea of baking right now is almost impossible, I toy with all of my favorite recipe tears.  My day job is a career as a designer in the fashion industry, and right now it's demanding, so it's left me no time to bake.  Sad face.  So for now while I work in crunch mode, I occasionally go through my binders of recipes and pull out the ones that look mouth watering.  I'm keeping these on the side until I really can get back to my baking roots.   In the meantime, you, my readers should not suffer!  I will still spread the GF recipe love, fear not.   Here come a slew of desserts.  Yesterday was Summer Love and today is Dessert Love...right in time for our wondering Thanksgiving Holiday.  Colored leaves dust the driveway, while trick-or-treater's ring your doorbell...nostalgia for the winter coat, bundled up with scarves and gloves.  Frost on your face from the weather being so cold, and a nice warm fireplace to warm

**found in August 2010 Cooking Light Simple orange-infused crabmeat floats atop a rich, creamy soup.  If the soup seems a little too thick, add 1-2 tbsp more buttermilk. 3/4 cup fat-free buttermilk 1/2 cup chopped fresh tomatillos 1/2 cup fat-free, less-sodium chicken broth (make sure it is gluten-free) 3/8 tsp. salt 2 ripe peeled avocados, pitted 1 serrano pepper, seeded 1 small garlic clove 2 tbsp minced red bell pepper 1 tbsp chopped fresh chives 1 tsp fresh lemon juice 1/2 tsp grated orange rind 8 ounces lump crabmeat, drained and shell pieces removed 1. Place first 7 ingredients in a blender; process until smooth 2. Combine bell pepper and remaining ingredients; toss gently to combine.  Spoon about 3/4 cup soup into each of 4 bowls; top each serving with about 1/3 cup crabmeat mixture.   Yield: 4 servings Enjoy!!  xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/

After being GF for over 4 1/2 years, I decided recently (after creating this blog) to get myself back into GF breads.  GF bread was the one product I didn't care for.  I didn't like the taste, or the texture.  Most of the breads I tried (and I tried a lot) were heavy in weight, not fluffy like regular bread.  It always tasted more like an appetizer rather then a sandwich.  So I gave it up... Then Katz GF sent me some breads and my gf life had changed.  It was fantastic!  I decided to embark on GF bread after all... Then a few months ago I kept hearing about Udi's bread.  Udi's bread in the blog world, press reviews and more.  I went everywhere, and boy oh boy Udi...you are hard to find.  It's not available in the health food stores near me, nor was it available at the time at Westerly market in nyc.  It was hit or miss at Whole Foods, and then one day I landed myself a bag.  SCORE! I took it home and opened up the bag.  It smelled great.  It was squish

YUM!  I want to eat dinner all over again as I write these recipes!! It's after 10 and now i'm craving GF BBQ.  For those of you who are not aware, many bbq sauces out there are NOT gluten-free.  Ingredients like wheat starch, malt, malt vinegar or wheat syrup/malt syrup can appear in these types of sauces.  Not to mention other thickeners we might not recognize.  But there are a few out there like Dinosaur BBQ and Bone Suckin Sauce that are gluten-free.  Ahhhh...There is hope. For those of you who live upstate in Syracuse-Good news for you!  Dinosaur BBQ one of the best restaurants in Syracuse, NY uses a sauce that is gluten-free!! woo hoo!  And Dinosaur BBQ opened up a location in Harlem, NYC.  Lucky us!! GF bbq for everyone! 1/4 cup thinly sliced red onion 3 tbsp cider vinegar, divided 1 1/2 tbsp honey, divided 2 tbsp water 3 tbsp Dijon mustard (yes, some are gluten free) 3/4 tsp freshly ground black pepper, divided 1 tbsp. butter (unsalted) 1 1/2 pounds skinl

Doesn't that just sound yummy?!  It's November.  Bummer.  That means burrrr!! cold in NYC.  As always I wish it were still summer.  Warm weather, no jackets and plenty of sunshine.  But then again one can always head upstate or to the Hampton's and the Jersey Shore to indulge in the bitter weather while still cooking on the grill. 4 ears shucked corn GF cooking spray (try PAM cooking spray, it's GF) 1 1/2 tbsp. melted butter 1 tbsp. honey 1/8 tsp. salt 1/8 tsp. ground red pepper 1/8 tsp. freshly ground black pepper 1. Preheat grill to medium-high heat 2. Place corn on a grill rack coated with cooking spray; grill 8 minutes, turning frequently.  Combine butter, honey, salt, and peppers; brush over corn. Yield: 4 servings For dairy-free-pls use vegan butter, soy butter For Vegan-use vegan butter or almond butter (found at your local grocer) Calories: 131 Fat: 5.3g Enjoy! xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/

*found in August 2010 Cooking Light One small "airline bottle" is enough for this spirited dessert 1/4 cup fat-free plain greek yogurt (try Fage) 1 tsp. sugar 1 (50-milliliter) bottle brandy, divided 1 tbsp. butter (unsalted) 1 tbsp. honey 4 firm ripe peaches, halved and pitted 4 citrus shortcake squares (click  Here  for Citrus Shortcakes Recipe) 1. Preheat grill to medium-high heat 2. Combine yogurt, sugar and 1tsp. brandy Cover and chill 3. Combine remaining brandy, butter and honey. 4. Place peach halves, cut side down, on grill rack coated with cooking spray; grill 2 minutes on each side or until grill marks appear.  Remove peaches from grill; thinly slice and place in a bowl.  Stir in honey mixture. 5. Split each citrus shortcake square in half; spoon about 1 1/4 mixture over bottom half of each shortcake.  Top with top half of shortcake and 1 tablespoon yogurt mixture.   Yield: 4 servings Calories: 299; Fat: 9.6g Enjoy! x

**found in August 2010 Cooking Light Some of the best recipes are found in magazine spreads!  One of my favorite things to do is rip out any recipe I like and create color coated binders labeled by category.  It's a fun project and you get to create a cookbook with recipes you like.  There is nothing in my tears that I wouldn't want to make.  And I have been collecting tears for years.  I have quite the hefty cookbook! The tricky part if you are not a cook or baker is to convert these recipes towards the gluten-free lifestyle... Collect.  Experiment.  Enjoy. Bake this lightly sweetened, sturdy cake style shortcake in a square pan.   3/4 cup sugar 1/4 cup butter, softened (unsalted) 2 large eggs 1 Tbsp. fresh orange juice 4.5 ounces GF All-Purpose Flour  flour (about 1 cup) 2 Tbsp. yellow cornmeal (make sure it is gluten-free, because not all are!  Try  Bob's Red Mill ) 3/4 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. Xanthan Gum (