Friendly Gluten Free Foods

Adventures of a recipe tinkerer and food explorer

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eMeals: Quinoa patties (black bean and flax)

This recipe from turned out well. The spices made it taste great! (EMeals, July 11-17, 2017, vegan plan)

Without any greens on hand, I made it a sandwich with Franz Gluten free hamburger bun and topped it with avocado and local tomatoes. The patty fell apart a little so I may add more flax meal next time for binding. But who doesn’t love eating messy foods – makes you feel like a kid again.

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Cheese Alternative Reviews

Go Veggie!

I love Go Veggie!’s products, from their cream cheese (my cream cheese review) to parmesan to their shreds. In looking at their website for this blog post, I realized they have both vegan mozzarella cheese and lactose free (non-vegan) mozzarella cheese. I’ve only had their lactose free shreds, which contain milk protein (casein). The cheese melts, stretches and tastes good.

  • Stretches
  • Melts
  • Tastes closest to real cheese out of all cheese alternatives I’ve had.
  • Not vegan (some products)
  • Lactose free


So Delicious Vegan Mozzarella Cheese

So Delicious Coconut cheeseThis was surprisingly good tasting even though this shredded cheese doesn’t spread in the oven (photo right). When eating it, though, the cheese stretches similar to real cheese.

  • Vegan
  • Doesn’t melt
  • Stretches
  • No soy
  • Base: Coconut


Miyoko’s Vegan Mozzarella

Comes in a ball like traditional mozzarella. The first half of the ball, I cut into pieces and wrapped in pizza dough with some pizza sauce. It melted into the dough and was gooey and delicious. Then I put it in the oven on gluten free bagel with pizza sauce and was surprised that it didn’t spread or change shape at all (see photo). When biting into it, it was more like mush than a cheese texture.

  • Base: Cashew & Coconut
  • Vegan
  • Doesn’t spread when heated
  • It gets soft but doesn’t stretch.

Daiya Mozzarella cheese

Once again, I was surprised to find that there were two versions of mozzarella cheese from this company when looking at their website for this blog. Except this company has an artisan version verses their original mozzarella shreds, both vegan. While the Daiya cheese does melt, it seems to taste and look better when I order it in a restaurant verses when I buy it in the grocery store and put it on home made pizza.

  • Tapioca, pea or potato protein, and coconut oil
  • Vegan


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Betty Crocker Gluten Free Pizza Crust

Betty Crocker has done it again!IMG_6623

It’s tough finding a good gluten free dough (pizza crust, biscuits, pie, etc) as most gluten free doughs are extremely sticky and unable to roll with a rolling pin. However, as with all other Betty Crocker mixes, like their Devil’s Food cake that I’ve tried, this pizza crust turned out great!

Product: Betty Crocker Gluten Free Pizza CrustIMG_6629
Price: $4.99
Buy again: Yes
Recommend to friends: Yes, I would tell them that it don’t rise as much as their gluten counterparts.

  • Not very sticky! I had to use a little corn flour on my fingers when I punched it out but I bet I could have used a rolling pin.
  • Was not crumbly and weak after it was cooked! This is amazing for something gluten free!
  • It was not overly grainy and I wouldn’t have noticed if it was because of the cornmeal bottom I added.
  • It had a crunchy texture, like a thin crust pizza. They do not rise as much as their gluten counterparts.
  • Is a great substitute for pizza crust with gluten or store bought frozen gluten free crusts.
  • Easy to make.
  • I added polenta (corn meal) to the bottom of the crust.

Check out that pizza holding it’s shape under the weight of all of those toppings!


But let’s get back to the beginning…

The dough formed well and rose slightly during it’s proof stage.


This is the dough on the pizza stone with cornmeal under neath after it came out of the oven. It has some cracks in it but that didn’t make it loose it’s integrity.


I piled it high with toppings (pepperoni, dairy free cheese, green peppers, onion, garlic, fresh basil and dried oregano)




The finished product was so good that I ate half the pizza in one sitting. Next time I could use a rolling pin and get the crust a little thinner.


Easy instructions, like all of Betty Crocker’s mixes.



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Tolerant Black Bean Rotini (pasta)

Ever wonder how to reduce the starch in pasta? How about noodles made entirely from black beans or lentils? I couldn’t wait to try this high protein substitution for pasta and it exceeded my expectations.

Product: Tolerant Black Bean Rotini
What I paid: $??
Buy again: Yes
Recommend to friends: Yes

  • High in protein – 22g per serving
  • High in fiber – 15g per serving
  • High in iron and a low glycemic index
  • One ingredient! Black beans!
  • Held it’s shape
  • A good flavor, if you like black beans =)
  • Gluten free
  • Cooks in the same amount of time as regular pasta
  • You will feel good about eating it!

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Daiya Fire-Roasted Vegetable Pizza (Dairy Free and Gluten Free)

I have a love hate relationship with pizza because growing up I couldn’t eat it with cheese (have you ever had cheese-less pizza?) and then my diet changed to gluten free, so basically pizza was out entirely unless I made it at home. What a pleasant surprise to see Daiya Fire-Roasted Vegetable Pizza (gluten free and dairy free) in the freezer case! Then to eat it was the second surprise.

Product: Daiya Fire-Roasted Vegetable Pizza
Price: $?? (I had a coupon)
Buy again: Yes
Recommend to friends: Yes

  • Cheese was melty
  • Crust was deliciously thin and crunchy
  • Great sauce seasonings

Daiya cheese is not my top pick for homemade pizzas. However, whenever the pizza is ordered from a restaurant with Daiya, they seem to be able to melt the Daiya so well that it tastes good and so this was a pleasant surprise to be able to cook a pizza at home with Daiya cheese and it taste good.


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Aleia’s Gluten Free Italian Breadcrumbs

20130420-171632.jpgProduct: Aleia’s Gluten Free Italian Breadcrumbs
What I paid: ~$4.99
Buy again: Yes.
Recommend to friends: Yes.

I was pleasantly surprised to see gluten free Italian bread crumbs in the gluten free aisle of my grocery store (Safeway in CA) because since going gluten free I had missed my classic Italian breadcrumb encrusted chicken. It was my easy, tasty go to protein option that paired with many side dishes.

Tonight, I branched out from chicken and made meatballs with these breadcrumbs. They held together well and smell good.

The meatballs came out very well! Even after they were frozen and then thawed they tasted great on a meatball sandwich with gf roll and rice cheese.

I’ve also made chicken encrusted with breadcrumbs and sea scallops encrusted with these bread crumbs. Both very very good.

The breadcrumbs have a short shelf life posted on them, but they seem to last way past the expiration date.
20130420-171625.jpgGF breaded chicken