Tag Archives: gluten free products

Paleosity! Gluten-free quick bread

It happens to all of us sooner or later, I think… despite our best intentions to go without bread, we end up searching for a gluten-free recipe that will give us a little of what we’ve been missing. I have been playing with the low-glycemic flours (almond and coconut) with varying results. I have found that some recipes are definitely better than others when it comes to breaking new baking territory.

I stumbled on Elana’s blog and her recipe for Paleo Bread. I followed her recipe except that I had regular flax meal instead of golden flax, and I used a normal-sized silicone bread pan instead of the one that she recommends. My loaf was a little squattier, but just as yummy! My son adored it, and I even baked a loaf for Easter to take to my parents’ so that they could have a sample of gluten-free baked goods.

If you are new to baking with nut flour, you will find that the batter-type consistency of the dough takes some getting used to. The first time you make it, you might even fret that you are doing something wrong, so I have included a pic here of what the mixture looks like in my food processor. It is much more familiar if you think of it in terms of a quick-bread such as banana bread, instead of the elastic type of dough that you knead. I look forward to playing with this recipe to add different flavors and spices.

There IS hope for a tasty gluten-free bread!


Tags: , , , , , , , , , , , , , , , , ,

Soy Sauce is Made of Wheat? You bet it is, Cupcake.

(Most soy sauces are, at any rate.)

In many products, the wheat and gluten is obvious. In other things… not so much. I have always used soy sauce in my marinades and with sushi, and I had no idea whatsoever that it contained wheat. This means that other products that use soy sauce may also contain wheat. Marinades, seasonings, salad dressings and some snack foods contain it as well. We were quite surprised when a package of beef jerky listed wheat as an ingredient! My son asked me why on earth they would put wheat in beef jerky (not just from the soy), and the fact is that it is used as a filler in a wide array of products. Wheat is cheap compared to other ingredients, and it makes other things go further. It might also explain why some of us feel awful when we were nowhere near a bowl of pasta or a slice of bread!

I was able to find GF (gluten-free) Tamari soy sauce online pretty easily at Amazon and Vitacost, but my local stores didn’t have it. I did find it in a neighboring town at Kroger, in both regular and low-sodium versions, and at a reasonable price.

If you usually buy prepared marinades, don’t despair, homemade marinades are a cinch, and usually taste a lot better too! So in honor of GF soy sauce, here is a combination of ingredients that I use as a wonderful marinade for meats. I say combination because honestly I do NOT measure when I put these things together, however I realize that not everyone feels comfortable using that method in the kitchen. For those that need measurements, please note that my quantities are approximations and that I just tweak it ‘til it tastes the way I want it to.

Asian Steak Marinade:

¼ Cup GF soy sauce
Juice from ½ lime
1Tb Olive Oil (walnut oil or sesame oil is nice too, though the flavor is stronger)
1 tsp Molasses (or honey)
1 Tb grated fresh ginger (I keep my gingerroot in the freezer, and just grate it as needed)
¼ tsp Cayenne pepper
1 Tb or so freshly minced Cilantro
1 or 2 thinly sliced scallions or a clove of minced garlic
Freshly ground pepper to taste
½ tsp of toasted sesame seeds

Combine all ingredients thoroughly, and pour over steak or chops, let rest at least 15 minutes, and grill or broil as usual.
This should make enough for 2-3 steaks or chops, just adjust the ingredients if you have more to marinade.

I want to stress that I really do just “wing it” and use a base and season it up from there. Soy sauce, some sort of citrus or vinegar for the sour, a touch of good oil, a touch of sweet, a touch of heat, and some herbs and spices, and you are good to go. I tend to use what I keep on hand, and that may differ from your kitchen, so if you don’t have exact ingredients, don’t let that stop you!


Tags: , , , , , , , , , , , , , , , , , , , , , , ,

%d bloggers like this: