Gluten-Free Product Review: Sabatasso’s Gluten-Free Pizza

October 3, 20141 Comment

My mom picked me up these Sabatasso’s Pizzas at Costco. The price is right at $12 for 2 pizzas. Almost unheard of in the gluten-free world. And while the price is right thankfully the taste was just as good. For frozen pizzas these are great. It’s a simple cheese pizza and would make a great base for all sorts of toppings. While I try to stay away from pre-packaged food this is a good option when you are in a rush, just pop it in the oven. It also made the perfect late night snack after a night out. Even celiacs need unhealthy pizza at 2 am!

Gluten-Free Bisquick: Easy Cheesy Garlic Biscuits

September 24, 2014February 6, 2015Leave a comment

I have seen many recipes on Pinterest that use Gluten-Free Bisquick but had never seen it in Quebec until this past week and I had to try it out for myself. I found it in the gluten-free section of this IGA (to note this is one fancy IGA that plays jazz music and has lots of gluten-free products throughout the aisles). So far I have just tried these biscuits and they were pretty darn good for a first try. I didn’t used the recipe on the box but kinda followed this recipe online.

These biscuits are yummy and so far I would recommend this mix. But at $6 for just over 2 cups the mix isn’t cheap so I would be more likely to buy it on sale. Forgetting the price, this mix does make a very easy biscuit that tastes a little bit like the biscuits back in the day at Red Lobster which I was obsessed with as a child. I would eat those babies until I was sick and probably gluten poisoned. These easy gluten-free copies make a great side with a soup. Who doesn’t love fresh biscuits with a little cheese and garlic when it gets cold. Did I mention it’s easy. Impress people with oven fresh gluten-free “bread” with the littlest of effort!

Gluten-Free Garlic and Cheese Biscuits

2 cups Bisquick Gluten-Free Mix
1-2 cloves grated fresh garlic (you can use garlic powder if you don’t have fresh on hand, about 1/4 tsp)
1/4 cup butter
1/2 cup grated cheese (I used aged cheddar)
2/3 cup milk (I used almond milk)
3 eggs
Optional: Poppy seeds to mix into batter and place on top of the biscuits. You can also sprinkle extra cheese and fleur de sel on the tops. Extra melted butter can also be brushed on top of the finished biscuits.

Preheat oven to 425F.

Using a fork or your hands combine the flour mix with the butter and garlic until it becomes crumbly. Mix in the butter, cheese, milk and eggs until dough forms. Add in poppy seeds if using. Place dough onto an ungreased baking sheet in 10 biscuit sized rolls.

Bake for 9-13 minutes until they start to get slightly golden but not overcooked. If you wish brush them with extra melted butter once out of the oven go wild!

Serve warm or pop them in the microwave for a few seconds. They also freeze well!

Veggie Bowl with Easy Peanut Sauce (Gluten-Free & Vegan)

August 20, 2014October 5, 2014Leave a comment

This is one of my favourite quick dinners to make after the gym with my girlfriends. With a few of us doing the chopping and cooking it takes less than 30 minutes to prepare a healthy, fresh and delicious dinner. This recipe is also great on work nights because it makes the best lunches. It’s always a combination of rice noodles or rice, veggies and a quick peanut sauce we make with whatever we have on hand. The recipe below is general because these bowls are all about making something delicious and quick with what you have in your kitchen. There are many recipes for the best peanut sauce online but the two methods are super easy and delicious. To me this is the perfect indulgent but healthy gluten-free dinner that is almost too easy to make.

Quick Veggie Bowl

Prepare your rice or noodles (We used these amazing Brown Rice and Wakame Noodles).
Pan fry your tofu or protein of choice. We fried our tofu in sesame oil and added some gf tamari once it was getting crispy.
Prepare your veggies. We usually keep most of our veggies raw (julienning the peppers and grating carrots). We steamed the broccoli. Also great with brussels sprouts, bean sprouts, spinach, bok choy, mushrooms etc.
Prepare your bowls and add the peanut sauce.
Can be served with green onions, chopped peanuts, fresh herbs, sambal olek and limes on the side

Quick Peanut Sauce

In a pot combine about a cup peanut butter with half a can coconut milk (you can add more coconut milk depending or thickness and preference, I usually don’t measure). Bring it to a simmer over medium heat then lower heat. Add gluten-free tamari (or gluten-free soy sauce), sambal olek or hot sauce, a squeeze of lime, a little brown sugar, ginger or garlic to taste. All of these ingredients are optional. An alternative method if you are missing the coconut milk is to combine all the ingredients except for the coconut milk and add boiling water until you reach your desired consistency.

That’s it!

Gluten-Free in Montreal: Baked to Go

July 16, 2014July 28, 20143 Comments

I am no longer buying frozen gluten-free bread. Baked to Go is a 100% gluten-free bakery a few minutes from my house on St Laurent above Rachel. To say it’s amazing to have a gluten-free bakery around the corner is an understatement. It’s even more amazing that all their rolls, bagels, croissants and breads are soft and delicious. The products are fresh enough to eat as is but they also taste great toasted or from the freezer. I much prefer to freeze their bread than buy overpriced freezer burnt bread at the health food store. To add to all this goodness, their products are also affordable considering they are gluten-free.

I personally prefer their bread products. The sweets I tried were good but I can make cookies and brownies at home. It’s bread that I am too lazy to attempt. Their bagels are the best gluten-free made in Montreal bagels I have tried. They were fresh enough that I was able to eat them untoasted two days after buying them, which anyone who is gluten-free would know is a gluten-free miracle. Their croissants are obviously not exactly like the real deal but are pretty close and very delicious. Their fresh rolls (hamburger buns) were amazing with a little butter. I haven’t had a roll that soft and normal since I first went gluten-free over 10 years ago.

I definitely recommend a visit if you are in the downtown area or you can order some of their products online.

http://baked2go.ca

4255 Boul. Saint Laurent
Montreal, Quebec
H2W 1Z4, Canada
Tél: 514-844-3232
info@baked2go.com

Easy Cauliflower Pizza Crusts (Gluten-Free & Dairy Free)

June 27, 2014March 19, 20152 Comments

I love cauliflower pizza crusts and breadsticks. When I get a major carb craving this pizza is always my go to recipe. What makes this version of cauliflower pizza great is the almond flour (it acts as a binder) and that there is no cheese in the crust (so you can put more on top). The crust really stays together and while it won’t be mistaken for real pizza, it’s just as delicious. Also, it’s fun to eat your veggies in pizza form. I love being able to eat too much “pizza” or a big serving of “breadsticks” and have it be healthy.

Cauliflower + Almond Flour Crusts

2 cups grated cauliflower florets (one small head will do)
3/4 cup almond flour
3 eggs
a little salt
a little pepper
1/2 tsp italian seasoning (I used fresh chives instead and any herbs will do)
1 tsp fresh garlic grated or finely chopped
2 tbsps nutritional yeast (this gives the pizza a cheesy flavour)

Heat oven to 450 F and line two baking trays with parchment.

I don’t have a food processor so I grated the whole head of cauliflower (I did this outside to avoid a mess). You want your cauliflower to look like grains of rice.

Beat the eggs and add all the other crust ingredients and combine, you can add more almond flour if it looks too liquidy.

Make four crusts on the baking sheet, about 1/4 inch thick. Place in oven and cook for 15-20 minutes.

Remove from oven and add you desired toppings and throw it back in the oven for 10-15 minutes. Rotating the pans is a good idea.

I topped mine with marinara sauce, mozzarella, basil, pine nuts and veggies. These crusts hold sauce quite well and would be amazing with pesto.

For Breadsticks: I make them the same way and bake the cauliflower mixture on one baking sheet lined with parchment. I add cheese to the top and bake it the same way, cutting it in half to turn it. When it’s done I cut it into sticks and serve it with my favourite marinara sauce. I often add more herbs and spices to the sticks for extra flavour.

This recipe is inspired by Beard + Bonnet.

Gluten-Free Product Review: Udi’s Tortillas

June 27, 2014June 27, 20142 Comments

Udi’s gluten-free tortillas are by one of my favourite Udi’s products. I have had enough dry gluten-free wraps to last a life time and these wraps are super soft and sturdy. They heat up quick in a pan and are just as good as a soft wheat tortilla (my non-gf friends says even better than the real deal). I love to use mine for veggie or turkey wraps and they make for a great late night breakfast burrito. There is something satisfying about eating something that tastes just like something you normally can’t eat. I love corn tortillas but I missed gluten filled tortillas. I definitely recommend these tortillas for anyone who has had enough of dry brown rice wraps!

http://udisglutenfree.com/product-category/tortillas/

Too Easy Candied Maple Pecans (Gluten-Free & Vegan)

June 24, 2014March 19, 20151 Comment

Never buy candied pecans, they are too easy to make! I am scared to share this recipe because now all my friends will really know just how easy they really are. I bring these pecans to get-togethers and no matter how much I make they usually disappear before everyone gets to try them. I love to snack on them but if I can manage to save some they are perfect on salads or desserts. I love easy “recipes” like this. More like little tricks to make delicious add-ons that happen to be gluten-free!

Maple Pecans

4 TBSPs Pure Maple Syrup (only the real stuff will do)
3 cups Pecans

Preheat the oven the 300 F. Combine maple syrup and pecans in a bowl to coat (the measurements do not need to be exact). Spread the pecans out on a baking sheet lined with parchment. The cooking time really depends on the oven. I usually put them in for about 15-20 minutes. You want to make sure they caramelize but don’t burn, so check them often. Let them cool and store in an airtight container. These pecans are perfect as a snack and are also great added to: salads with beets and goat cheese, yogurt, ice cream…

I have been poisoned! How to cope after a glutening

June 12, 2014June 12, 2014Leave a comment

Egg Drop Soup and movies in bed is a pretty good cure!

It sounds dramatic but it’s my term “I have been poisoned”. I even say it at work when someone asks why I haven’t been in the office for a few days. While at first people don’t get it, those who matter know what it means. It means I am exhausted, have been feeling terrible and all around I am not having a good time. A bad gluten-poisoning can have me in bed for a few days and not feeling right for up to 2 weeks.

Post gluten-poisoning it is easy to see the whole world as a gluten-filled nightmare full of wheat and cross contamination. Getting sick definitely reminds me to be careful but it sometimes happens when you are careful and that’s just a reality.

My simple non-scientific tips to making a gluten poisoning better:

Don’t stress. I used to panic and get so upset that it definitely lengthened my symptoms. Severe stress about the pain and missing work etc. will just make the symptoms worse. Try your best to rest and not think the worst. Since I have worked on not catastrophizing when I’m feeling sick from gluten my symptoms have been easier to control and do not last as long. Even though it can be terrible it is not the end of the world. You will feel better soon!
Everyone has different trigger foods; gluten-free foods that you are sensitive to and that you should avoid when you are feeling glutened. Mine are dairy, alcohol and heavy foods. So figure out your triggers and try to eat smaller amounts of easy to digest food until you feel better. I also take gluten-free and dairy free probiotics.
While it may be hard to eat make sure you get enough liquids and water.
Sleep as much as you can.

This egg drop soup is my favorite recipe to make when I’m sick with gluten-poisoning or a cold. This recipe for simple and easy egg drop soup from Gimme Some Oven is perfect. This soup is super simple and easy enough to make when I’m feeling weak. All you need is some gluten-free broth, eggs, gluten-free cornstarch and green onions for a basic soup.

This soup is super easy to make and easy on the tummy.

Gluten-Free Product Review: Udi’s Pizza

June 4, 2014Leave a comment

I always forget how exhausting moving can be and this proved to be a good excuse to try Udi’s Frozen Pizza. While I try to eat healthy and stay away from overly processed foods I thought it deserved a try. I chose the Pepperoni Pizza, which was surprising for this an almost vegetarian, but I guess if you’re going to eat processed food you might as well go all the way. Easy pizza in my new backyard with good company was just what I needed and this pizza was great for frozen pizza. My non-gluten-free dinner partner said it was just as good as the best “normal” frozen. While it doesn’t compare my healthier cauliflower pizza if you’re looking for a quick meal I definitely recommend this pizza. It has a thin crust, just enough cheese and lots of flavor. One pizza has two servings.

Easy BBQ Tofu (Gluten-Free & Vegan)

May 29, 2014Leave a comment

This is a quick snack/meal you can throw together super easily. It is basically tofu crisped up in a pan and covered in BBQ sauce. You can’t get much easier than that. I served mine with “cheesy” kale chips made with nutritional yeast and potato wedges. I made this for a recent girls night with my two favorite vegans with what I had already in the house. I always love a fast and easy dinner you can make without running to the store. The tofu would be great with any veggies or quinoa. It would also make a perfect vegetarian option to serve on the side of a meat based meal.

This certified gluten-free BBQ sauce was great and comes in several flavors. I found it at Le Marquis Sans Gluten for $2.95, which is a great price for a certified gluten-free product. Bonus that it’s delicious and will be great for BBQ season.

BBQ Tofu

1 package firm tofu- cut into thin triangles (about 20-25 pieces)
BBQ sauce (gluten-free)- I used Simply Naturals Organic BBQ Sauce in Honey Flavor
1-2 TBSPs grapeseed oil

Dry the tofu well. Works even better if you can press the tofu to release the water.

Heat the grapeseed oil in a pan over medium high heat. Add the tofu and fry until golden on each side. Taking the time to turn each piece individually with tongs or a fork.

Once cooked cover with BBQ sauce and serve with veggies, rice or as a snack on its own.

You can also put your tofu on the BBQ and then cover it with BBQ sauce.

It’s that easy!

For the oven baked kale (kinda like kale chips): Heat your oven to 325F. Wash and dry your kale well. Tear into bite sized pieces (removing the stem). Place on a single layer on a baking sheet (I usually use 2 baking sheets for a large head of kale). Drizzle the kale with a little olive oil and rub the oil into the leaves. I like to sprinkle the kale with a generous amount of nutritional yeast and a little salt and pepper. Let your kale bake until it has reached your desired level of crispyness. I cook mine for about 10-15 minutes (cooking times vary depending on the freshness of the kale and heat of the oven).

For the potato wedges: Heat your oven to 425F. Slice your potatoes into wedges and place on a baking sheet. Drizzle with olive oil and toss to coat. I like to top mine with some chili powder, salt and pepper. Bake in the oven until crispy, about 30-40 minutes.

One block of tofu, one head of kale and 4 medium potatoes made lots of food for 3 girls.

The GF BFF

Your guide to gluten-free living in Montreal: because everyone needs a gluten-free BFF

Tag: Allergen-Free