This is not an inexpensive recipe.  It’s one of those things I did, because you can’t get this, unless you make it yourself, with gluten-free soy sauce.  It’s

Hot and Sour Soup.

Hot and Sour Soup.

not actually that labor-intensive, so it’s well worth the effort.


3/4 cup of dried wood ears, or about 1 ounce

a few tablespoons of corn, canola or soy oil, enough to cover the bottom of the soup pot

1/4 cup gluten-free soy sauce

1/4 cup rice vinegar

1 tablespoon sriracha (Red chili paste of any kind will probably do. I’m not sure if sriracha is gluten-free, but it’s all they make in a sriracha plant, so it’s probably safe.)

1 teaspoon sugar

pinch of salt

3 or 4 two inch pieces of ginger Continue Reading »

I know what you’re thinking, “bagel pizza”? Now you’re just photographing your food.Image

Actually, I’m not.  If you’ve priced gluten-free pizza, recently, it’s at least $5.00 a pizza.  If you make it at home, though, it will cost half of that. When you buy things like pizza, at least half the cost, is assembly.  The other thing about this recipe, is that nothing in this photograph is less than two weeks old. All of the ingredients will last for weeks in the refrigerator and freezer, which is why I had them around after avoiding the grocery store for um, at least fifteen days. (That’s why it’s immortal.) Continue Reading »

This is one of those recipes that is time intensive, but so cheap and so good that it’s well worth the effort. The entire recipe is about $3.25, including the cost of cooking it.

The much better photograph.

Tamales and Tomatoes


1 can Bush’s Pinto Beans (If you’re in the U.K., Australia or virtually any British former protectorate, you can still make this recipe: just double the amount to two cans, and look for gluten-free Heinz Beans.)

1 can Bush’s Hominy (No, they’re not paying me.  They’re just cheap, and easy to get in the U.S.  =0)

1 3/4 cup Maseca Masa

3/4 cup vegetable oil (I used generic safflower/soy oil.)

1 1/2 cups water

1/2 tsp salt (You can add spices. Garlic salt is an easy add-on. Check that it’s gluten-free.)

Enough water to fill the cooking vessel of your rice cooker.

Kitchen Apparatus:

Rice Cooker (7 cups or larger) with a steamer bowl.  (Preferably one you don’t mind voiding the warranty on–this isn’t dangerous, but it’s not quite what they had in mind.) Continue Reading »

Most canned cream of mushroom has wheat flour in it. You can make your own at home really easily–and it can be lactose and corn-free as well.Image


Eight ounces of fresh mushrooms Continue Reading »

Apparently, there is an entire mythos around Starbucks’ Pumpkin Spiced Lattes.  They’re $4.00 and not gluten-free. You can make a gluten-free iced one for about .75, in about a minute.Image


McCormick powdered ginger

McCormick powdered cloves

McCormick powdered cinnamon (McCormick single-ingredient spices are gluten-free.)

1 packet Nescafe Columbian instant coffee (It says, “gluten-free” on the package.)

2 teaspoons sugar

2 heaping teaspoons canned pumpkin (I used the end-of-aisle store-brand cans they’d piled to the ceiling in my local grocery.)

1 cup water

1 cup some kind of milk  (I used almond vanilla–it’s already sweetened, so you may want to add more sugar to yours.)

Kitchen apparati:

One really good blender

Add all the ingredients into the blender.  Blend for one minute.  It’s done.  Feel smug about how cheap your pumpkin lattes are.

I waited years to write this recipe–for flatbread, you need a cast-iron pan. For flatbread in a toaster oven, you need a tiny cast-iron pan; the only ones I could find were $30.00. Then, I was walking through my local H.E.B. in Austin, and I saw tiny cast-iron pans for $7.00.  Image

It’s called Cocinaware, and it’s amazing. Continue Reading »

This recipe can take a lot of ingredients, or it can take only a few–it’s a lot cheaper with only a few. This is another example of a place where not eating meat is much cheaper–mushrooms are about half the cost of fajita meat.Image


1.) Twenty corn tortillas. (Make sure they say, “gluten-free” on the back. Not all corn tortillas are gluten-free.) Continue Reading »


Indian food can be expensive and time consuming for a home cook (me) that does not have a lot of experience with the cooking techniques and the spices. Not so with Biryanis.  Biryanis are like Indian rice casserole. They can be amazingly simple or very complex. They all follow the same cooking pattern, and require similar ingredients.  If you have rice, an onion, an egg, oil, half a stick of butter, and some spices, you can make a Biryani:

1.)  Make a paste of about a teaspoon each ginger and garlic, or garlic and peppers or just garlic. (I used chopped ginger, garlic and serrano peppers and a hand blender.)

2.)  Wash two cups of rice.

3.)  Chop an onion into large chunks.

4.)  Put some spices and oil in an oven safe pan that has a lid, and saute them for several minutes over medium heat. (You can just use garam masala, which is a combination of Indian spices, or you can use bay leaves, cardomom pods, and pepper.)Image

5.)  Put the onion in the pan with the spices, and saute until it starts to turn brown, for about twelve minutes. Continue Reading »

1. )  Think pretty seriously about how you eat and how you cook: are you actually going to cook, or are you more likely to eat out?  Are you just cooking for you, or for a family? Would you rather cook and have leftovers, or would you rather have fast recipes–or some combination of the above?  Supposedly, Americans throw out 40% of the food they buy. If you can avoid food waste, you’ll stop seeing dollars with wings, because you’re gluten-free.

2.)  Stop eating red meat and chicken. It’s cheaper, and you won’t stay sick: according to Scientific American, saturated fat can change your gut bacteria so much that it creates colitis if you’re prone to it.  Chicken has become a major source of food poisoning in the U.S., so much so that people like the New York Times’ Mark Bittman recommend that no one eat it. (Eggs, turkey, fish, kefir for the probiotics, and cheese from grass-fed cows seem to be safer sources of animal protein.)

3.)  Each week, cook a pot of rice, and then cool it in the refrigerator.  You can use it throughout the week to make stir fried rice, Indian biryanis, and rice salads, or just use it as breakfast cereal or the carbohydrate for any meal. Continue Reading »

Crustless Quiche

Gluten-Free Crustless Quiche

This is a really forgiving recipe.  It can be made with regular eggs or egg whites, different kinds of cheeses, and more mushrooms, bacon or no bacon.  The recipe that follows is the version I made this morning–it uses egg whites, lactose-free hard cheddar cheese, and lactose-free kefir, to cut down on the allergens, fat, and whining.



2 cups (16 ounces) shredded cheddar cheese (not the pre-shredded kind–those usually aren’t gluten-free) Continue Reading »

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