One of the things I’m always looking for, is gluten-free flours that started out gluten-free before someone figured out you could charge a lot more for flour if it’s gluten-free. For example, cornstarch has been made for at least a hundred years. Cornstarch is $2.00 a lb. U.S. These are so good that someone insisted on eating 2 out of 3 waffles. 
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Archive for the ‘Food Stamp Cuisine’ Category
Gluten- Free Cornstarch Belgian Banana Waffles
Posted in Breakfast, Food Stamp Cuisine, tagged cheap, cornstarch, gluten-free, low lactose, no xanthan gum, waffles on January 25, 2014| Leave a Comment »
Gluten-Free Baked Pea and Bean Risotto
Posted in American, Beans, Food Stamp Cuisine, Italian, tagged beans, easy, gluten-free, one pan, rice on January 17, 2014| Leave a Comment »
This is one of those recipes that I puzzled over–risotto is great, but it’s time consuming and expensive. However, if you make it with broth base instead of stock, and whatever medium to short grain rice you have on hand,
it’s a lot less expensive. Then, if you bake it, instead of cooking it on the stovetop, it’s a no-labor recipe. (This is an Ina Garten recipe, modified.) (more…)
Almost Free, Gluten-Free Chard Stem Pickles
Posted in Food Stamp Cuisine, tagged gluten-free, refrigerator pickles on January 10, 2014| Leave a Comment »
These are soooo good. I think this is a Bon Appetit recipe, modified, because I only had part of the ingredients.
I also took the picture in the rain. See what I do for you? (more…)
Italian Rice Salad
Posted in American, Food Stamp Cuisine, Italian, Rice, tagged leftover rice, roma tomatoes, shrimp on January 2, 2014| Leave a Comment »
This is the most basic rice salad. It’s a good use for leftover rice. I use Jasmine rice, most of the time, because it doesn’t stick, even left over.
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Gluten-Free Salmon Cakes
Posted in Fish, Food Stamp Cuisine, Good Leftover, Rice, tagged canned salmon, cheap gluten-free, potato flakes on January 2, 2014| Leave a Comment »
This is a fast, simple, cheap recipe. I substituted Idaho potato flakes and Maseca Masa for more expensive gluten-free flours.
Ingredients:
1/4 cup Idahoan Potato Flakes
1/4 cup Maseca (more…)
Top Ten Rules for Going Gluten-Free, Cheap, if You’re a Student
Posted in Food Stamp Cuisine, tagged beer, cheap, gluten-free, student on December 29, 2013| 4 Comments »
1. Find a grocery store near you that sells gluten-free rice bread. I like Udi’s. 
They sell it most places in the United States. Bread is easy, familiar, and now common enough, that it is probably not expensive.
2. Buy a bag of rice. This is breakfast cereal, and a good dinner side.
If you don’t have access to a kitchen, you can even make it in the microwave.
3. Find a protein you like that is not expensive, and shelf-stable. Bush’s beans are $1.00 a can. Mori-Nu tofu (in the shelf-stable packages) is gluten-free. Water or oil packed tuna is safe to eat two or three times a week. (Water or oil packed, only—broth can have modified food starch that has wheat.)
If you can’t tolerate soy, gluten-free almond milk in aseptic packages is a good, cheaper, gluten-free source of protein. (more…)
Gluten-Free Stir Fried Rice
Posted in American, Chinese, Food Stamp Cuisine, Good Leftover, Possibly vegetarian, Rice, tagged Chinese, eggs, gluten-free, gluten-free soy sauce, hot dogs, peas on December 28, 2013| Leave a Comment »
This is a really cheap recipe. It’s also really easy to make gluten-free, with gluten-free soy sauce.
There is a trick to stir fried rice: it sticks if you make it in a wok or a saucier pan, like I did. This works much better in a non-stick pan. You’re, for the most part, just reheating, not cooking this recipe.
Ingredients:
4 cups leftover rice (I usually make a point of making 6 cups of rice for at least one meal earlier in the week. By the time the weekend rolls around, if this hasn’t been eaten up, it gets made into fried rice.)
1 1/2 cups frozen peas
2 gluten-free hot dogs (I used Jennie-O, because they say, “No gluten,” on the back.) (more…)
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