your gf bestie from pantry to passport
You’re closer to those delectable bakery-style cookies than you think! You know the ones that are at all the cafes and filled with gluten :(.
No fear! I’ve experimented and found a tried and true recipe that even gluten peeps will enjoy. The key is patience. Don’t rush the dough.
The holidays are not magical for everyone. I know it’s not what you’re supposed to say or admit but it’s the truth. There’s grief, unmet expectations, different beliefs, distance, and any number of other things that can impact in a less so snow-globe Hallmark wonder kind of way.
The thing is that’s okay. You’re not doing it wrong if you don’t have tinsel from your eyes to your toes. I bought one gift this year – for a white elephant exchange at work. It’s okay if you purchased 0. There’s no need to make yourself feel uncomfortable or unhappy or overwhelmed by time or financial circumstances to buy something. If you’re not religious or part of Christmas culture your holidays may also look different and may very well be filled with peace and ease. Cheers.
How does this go gluten-free?
Well, if there’s something you’ve loved from years past or crave at holiday make it for you and enjoy. Simply no other reason than your enjoyment. If you’re single freeze a few portions and enjoy layer too. Drop the guilt with the gluten and celebrate because you woke up today and you’re worthy of a grand day.
Xoxo
Ali
Getting lunch in the Land downtown and finding gluten-free seems to be getting easier/better or maybe I’m just learning about more spots!
Walked over to Luna Bakery and Cafe this week for lunch and it was the perfect spot for gluten-free and a warm refuge in the cold.
I grabbed a blt sandwich, chips, pumpkin cranberry muffin and the seasonal Snowbelt matcha.
Next month time I’ll try a lunch combo 1/2 soup 1/2 Sando or salad and an espresso drink!
The food was good and the staff and attention to allergies were phenomenal. Thank you.
Lots of vegan options too.
While coleslaw isn’t typically known to have gluten some variations may have sauces or dressings with gluten in the bases.
Growing up our coleslaw or cabbage salad was almost always vinegar based and while some do not love vinegar like I do, I have found with a pinch or two of sugar or Splenda can cut the vinegar sharpness and create a deliciously balanced summer (or anytime of year) salad that appeases many palettes and compliments rice and gravy or etouffee very well.
Original Coleslaw
Head of Napa cabbage
Small white onion
Salt
Pepper
Distilled vinegar
Red pepper flakes (optional)
Sugar or Splenda
Drizzle of Olive oil
Handful or 1/2 cup of dried shrimp (optional)
Using a sharp knife, mandolin or spicer shred the cabbage on the finest setting
Add cabbage to large bowl and rinse very well. Drain/strain
Return cabbage to bowl and sprinkle generously with salt.
Add water to bowl to cover cabbage. Set aside.
Using mandolin thinly slice a small white onion.
Drain cabbage and wipe out bowl before returning to dry and remove as much water as possible.
Return cabbage to bowl, add sliced onion and sprinkle generously with salt and pepper and pinch or 2 of sugar or Splenda. Drizzle very lightly with oil.
Generously add vinegar all over can bag and onion slaw. Eye what you need depending on amount of cabbage. You can always add more so start with less.
Use hands or fork to toss and coat. Take a little taste to see if need more vinegar or salt. Adjust to taste (remember you’re adding dried shrimp which are salty)
Sprinkle with pepper and optional pinch of red pepper flakes and add dried shrimp if desired.
Let sit in fridge for 20 minutes and taste before serving, adjust as desired.
When we lived in Baton Rouge I loved to get the Hawaiian salad at Sushi Yama on Perkins. Chef’s kiss.
For years I’ve missed this salad. It’s kind of crazy to write because I just believed I couldn’t make it so to my surprise this year I thought I wonder if I can recreate the dish.
Luckily, there’s an incredible Japanese market in Columbus and I can get sashimi grade fish which is what I need to make the salad.
Ingredients:
Assorted Sashimi grade fish – I used salmon and yellowtail
Mango
Asparagus
Avocado
Tomato
Crabstick
Lime juice
White truffle oil
Chili oil
Sesame seeds
Smelt roe – easily sub tobiko
Salt
Olive oil and/or light sesame oil
Make Dressing To start:
Mix the dressing – measurement are guesstimates so use more or less to taste
a tablespoon of olive oil and 1-2 tsp sesame oil, 1/4 tsp – 1 tsp of truffle oil, 1/4 tsp chili oil, Pinch of salt, squeeze of lime or if using bottled about a capful
Taste the dressing and adjust as needed
Chop your mango, slice tomato, and cube avocado and set aside
Blanch asparagus, transfer to ice bath, and then chop into 1-2” pieces
Dice fish – unless market prepared for you *some fish markets will cube the sashimi grade fish for you.
Place fish in large bowl
Shred crabstick into bowl with fish
Add dressing – you won’t think it’s enough dressing but it likely is. The goal is to lightly coat the salad
Add in prepared veggies
Mix gently to coat
Add 2 heaping tablespoons of roe and several dashes of sesame seeds
Mix gently
Taste to adjust- sometimes need a pinch more of salt or another dash of truffle oil
Serve immediately
All of winter in Ohio is gumbo weather or essentially comfort food weather that warms the soul to me. For the record I will happily prepare and eat gumbo or stew on a hot summer day.
Ingredients:
1 medium to large white or yellow onion
3-4 stalks celery
Handful of okra if fresh available choose small, tender pods or opt for frozen
Garlic 1-1.5 tbsp minced (if using fresh and more mild or strong adjust accordingly)
1 stick butter cut in half
2 tbsp olive oil
Couple handfuls of shrimp (best and freshest available to you- Gulf is king)
Salt
Cayenne
Fave cajun seasoning blend
2-3 bay leaves
2-4 cups shrimp, chicken, or vegetable broth
1/4 cup Dry roux – may need more depending on consistency (prepared ahead of time, can easily sub regular roux if not gf)
Chop onion, celery, and okra
In heavy bottom pot heat oil and add half butter, add onion and sprinkle of salt and smother about 10 mins. Add celery and okra plus another sprinkle of salt. Stir periodically and check to see if translucent.
Once veg is tender and cooked down, turn heat to medium/medium low and add other half of butter.
Stir in 1/4 c of dry roux in a separate deli cup or bowl with 1-2 cups hot water and mix well.
Stir “prepared roux” into butter and blend into veg.
Add squeeze of tomato paste and stir until combined.
Add shrimp and cook for 1-2 minutes, stir in remaining broth to fully cover everything and add bay leaves.
Reduce heat and cover.
Simmer for 20 minutes.
Stir and scrape bottom to ensure nothing sticks to the bottom.
Put on your rice.
Taste test after 20-30 minutes simmering. Season to taste (you might need another pinch of salt and dash of seasoning )
Serve over white rice with tomatoes and cucumbers or cabbage salad.
There’s several spots downtown that offer delicious options for gluten-free lunch and one of the quickest (IMO) is Milk+Honey in Tower City.
Salads are made fresh and the milk is steamed perfectly for tea every time. Did I mention you can grab this lunch for under $20. There are tables nearby so you can sit and eat and people watch. The guys at the cafe are friendly and will swap/add ingredients to your preference- steak is an up charge but you can opt for other proteins.
Other options nearby with good Gluten-free options:
Pro tip to combat hanger: keep Chomps in your bag just in case.
Who’s your mama? Are you Catholic and can you make a roux?
Growing up if you knew anyone in town you knew these 3 things.
While you can make gluten-free roux on the stove mixing fat and flour like the traditional method, it can be tedious and I’ve found the dry method is not only efficient but also cuts down on the acidity of your roux. Pro tip from Chef Emeril Lagasse on making the perfect roux- go slow and low and enjoy 2 beers during the process.
Dry roux
Ingredients: Sorghum Flour and Patience
Preheat oven to 375°
To make- 2-3 cups of dry sorghum flour in an over safe pan or try (with a side) use a sifter to get out any lumps.
Spread evenly in pan
Place in oven for increments of 5-7 minutes and stir until desired color. Stirring through the process so all flour is browned. My oven is gas and some days I need to go up to 385°. If browning too quick, lower the heat and keep watch.
Once browned
Remove from oven and let cool completely- be sure to stir.
Once cool place in mason jar (or spaghetti jar) and store with lid tight.
Use within a month. If you find you’re not using it up in a month or running out – make less or cook more.
While guidelines and regulations vary by country when flying each airline also has differing policies on what you can board with as carryons. You are allowed a medical bag with food for gluten-free; however, ensure it’s truly what you say it is and my best suggestion is that it’s clearly marked.
Gluten-free Essentials for Air Travel
For weight I opt for a smaller coffee cup over a large water bottle to lug around. Bringing your own (delicious) coffee is a game-changer and opt for microwave popcorn so you can prep at your hotel or in a pinch in the airport if you find yourself stuck. Bringing noodle cups or macaroni or mashed potatoes is easy- simply ask for hot water on the plane. It’s so frustrating when you board a 9 hour flight and discover the catering is insufficient and there’s no gluten-free meal for you. Bring your first aid so you have it nearby and available.
Happy traveling!
All the Blackstone girlies rise up! If you don’t have a Blackstone – you likely need one – you can prep all of this inside just means more dishes to wash.
I don’t love meal prep because I don’t like to eat the same thing for all meals. Not too many years ago I did a meal plan with my daughter and she calculated my macros – I will say now that at the time I did lose weight and gain muscle and it worked and all that but I was truly food depressed. With the macros came a set meal plan and she did give me options to rotate but end the end I was eating tilapia or chicken with 1/4 of rice and a cup of vegetables for 3 meals a day and after a couple of months I was cooked.
Even now if I make something and there’s a lot leftover I portion it into freezer containers or bags because I only want it for 1-2 meals. There are a few exceptions: gumbo, shrimp stew, and pizza come to mind.
Back to the prep. With multiple burners and a large cooking surface you can make a lot of food and progress in a short amount of time using your Blackstone. The key to success is prep, a good seasoned Blackstone, and a proper setup.
Top Prep Items
It may feel like it is going to take a lot of time to prep, cook, store everything and clean up….however, you will be ecstatic when you get home at 7:12 and can have dinner ready in 25 minutes or wake up and know that there’s breakfast available and everyone can help themselves.
girls gone gluten-free 