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.
Ingredients:
Eight ounces of fresh mushrooms (more…)
Posts Tagged ‘gluten-free’
Fifteen-Minute Gluten-Free Cream of Mushroom Soup
Posted in Soup, tagged Campbell's canned soup copy, gluten-free, mushrooms on December 1, 2013| 3 Comments »
Gluten-Free Iced Pumpkin Spice Latte
Posted in Coffee, tagged coffee, gluten-free on November 28, 2013| Leave a Comment »
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.
Ingredients:
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.
Fifty-Cent Toaster Oven Gluten-Free Flatbread
Posted in Bread, Corn, Food Stamp Cuisine, Possibly vegetarian, Tex-Mex, tagged Bittman, corn, flatbread, gluten-free, masa on November 23, 2013| Leave a Comment »
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. 
It’s called Cocinaware, and it’s amazing. (more…)
Thirty Minute Gluten-Free Portabello Fajitas
Posted in Tex-Mex, tagged gluten-free, Mexican, portabellos, red peppers on November 17, 2013| Leave a Comment »
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.
Ingredients:
1.) Twenty corn tortillas. (Make sure they say, “gluten-free” on the back. Not all corn tortillas are gluten-free.) (more…)
Biryanis
Posted in Indian, tagged gluten-free, Indian, Possibly vegetarian, rice on November 16, 2013| Leave a Comment »
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.)
5.) Put the onion in the pan with the spices, and saute until it starts to turn brown, for about twelve minutes. (more…)
Crustless Quiche
Posted in Eggs, tagged eggs, gluten-free, mushrooms, spinach on November 10, 2013| 1 Comment »
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.
Ingredients:
2 cups (16 ounces) shredded cheddar cheese (not the pre-shredded kind–those usually aren’t gluten-free) (more…)
Tilapia Pad Thai
Posted in Fish, Thai, tagged gluten-free, rice noodles, tilapia on February 1, 2011| 3 Comments »
I’ve had this voice in the back of my head saying, “If you lived in Thailand, you wouldn’t notice that you’re gluten-free.” Apparently, that’s true: unlike a lot of Pan-Asian food, Thai food uses rice almost exclusively.
Thing is, I have no idea how to cook Thai food, and a lot of the spices involved are expensive, hard to find, and I’m not sure I can spell them. This is where pre-made sauces come in: where you are cooking outside your usual spice library and you don’t have a lot of time, a cooking sauce that includes everything is a lot less expensive. (This particular sauce had coconut milk, pineapple juice and galangal, which is a Southeast Asian ginger. Without the pre-made part, this dish would have a cost that is stratospheric.)
Ingredients:
2 tilapia filets, on special ($2.59)
one red pepper (on sale .50) (more…)
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