Friendly Gluten Free Foods

Adventures of a recipe tinkerer and food explorer


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Chocolate Fudgy Brownie Cookies

I spotted these in the Safeway grocery store and thought I’d give them a try. Wow. I can’t believe they are vegan, gluten free and nut free. They taste great.

I put them in the freezer before baking because I wasn’t sure how long it would be till I could make them and so they are thicker than what the picture on the packaging shows. I cooked them for 18 minutes instead of the recommended 10-15 because they were frozen.

Product: Sweet Loren’s Gluten Free Fudgy Brownie cookies

Price: ?? Not sure
Buy again: Yes
Recommend to friends: Yes.

  • Very chocolatey
  • Easy to make (just put them in the oven)
  • Easy to make just one or two instead of a whole batch
  • Doesn’t taste gluten free or vegan

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Cheese Alternative Reviews

Go Veggie

I love Go Veggie’s products, from their cream cheese 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.

  • Not vegan
  • 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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123 Gluten Free Biscuit Mix (Cinnamon Buns)

123 Gluten Free came through for satisfying my craving for cinnamon rolls. The cinnamon buns recipe is printed inside the box of the Southern Glory Buttermilk Biscuit mix or on their website. I’m on a vegan kick right now so this was the perfect dessert because it doesn’t contain eggs and allowed me to substitute the milk/heavy cream with coconut cream.

Product: 123 Gluten Free Biscuit Mix

Price: Listed as $8.99 on their website
Buy again: Yes
Recommend to friends: Yes.

  • The mix was fast and easy to make.
  • You can make it as cinnamon-y as you want! I put on a lot and it wasn’t quite enough IMO.
  • I used 1 can of coconut cream instead of the heavy cream + half&half that the recipe calls for.  I did not add lemon or apple cider vinegar to make it buttermilk.
  • Rolling it was a little difficult because I wanted to use my fingers like real cinnamon rolls but it crumbled in my fingers so I had to use the plastic wrap to roll it, which worked fine.
  • For the glaze icing, I used hemp milk and powdered sugar (omitted the butter).
  • They didn’t rise much, if at all, for the two hours in the fridge that the recipe calls for.
  • The outside edges that touched the heavily “buttered” pan turned crunchy – yum.

I scarfed down four cinnamon rolls before realizing I should blog about it. The glaze was a little thin when I put it on, so it seeped down into the cracks of the roll.


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Taco Bowl

I started using eMeals.com for weekly meal planning. Little did I know that $5/month would save me headaches and time spent looking up/deciding which recipes to make for the week. Although the app has a favorites feature, this recipe will get overlooked because it’s a side dish (eMeals.com March 22 – 28, 2017).

In wanting to document this recipe for future use – because I have made it twice now in a short 3 days span – I’ve transformed it in the below recipe to be a meal instead. I’m on the vegetarian plan so the below meal is vegan, but it can easily be paired with shredded chicken or taco meat and even some cheese.

Serves 2

INGREDIENTS:

  • ¾ cup long-grain brown or white rice
  • ½ Tbsp olive oil or coconut oil
  • 1 cup frozen corn kernels, thawed
  • ½ (15-oz) can black beans, drained and rinsed (or about 1 cup cooked beans)
  • 1 clove garlic, minced
  • 2 Roma or small tomatoes, chopped
  • ⅛ tsp salt
  • ⅛ tsp pepper
  • 4 cups unpacked spinach
  • 4 Tbsp salsa (your favorite brand and spice level)
  • 1 avocado, sliced

 

DIRECTIONS:

Cook rice according to package directions. Meanwhile, heat oil in a skillet over medium heat; add corn, beans and garlic, and cook 2 minutes.

Stir in tomato, salt and pepper. Heat for 2 minutes. Add rice to skillet, and toss to combine. Heat for 1 minute.

In a single serving bowl, place half of the mixture on 2c bed of spinach and top with 2 Tbsp salsa and 1/2 avocado. Repeat in a second single serving bowl with the remainder of the ingredients.

* Top with pre-cooked meats or cheese if desired.


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Overnight Breakfast Polenta Bowl

After a stint with Thistle meal delivery service, I was introduced to polenta and decided to make an overnight polenta breakfast similar to overnight oats for quick morning meals.

I have tried to make polenta in the past and didn’t care for the time and attention it needed, so I switched to the tube of polenta (no herbs or flavorings added). If you want to make polenta from scratch for this recipe, I’m sure it would work. Kitchn has a quick way to make polenta.

Polenta bowlIngredients

  • 1/2 tube of already cooked polenta
  • One small piece of whole fruit (nectarine, apple, peach, pear, 1/4 cantaloupe, cherries or dried cranberries) or 1/4c jam
  • 1/4 cup milk (coconut, cows, rice, etc)
  • 1/4 tsp vanilla
  • 1/4-1/2 tsp cinnamon
  • 1 tablespoon sweeter of choice (maple syrup, honey, sugar, stevia, brown sugar, etc)
  • 1 tablespoon diced nuts (walnuts, almonds) or granola

Heat polenta in a bowl for 1 minute. Smash polenta with a fork. Add 1/4 cup milk and heat 30 seconds more. Smash polenta with fork some more. Add extra milk for desired consistency.  Stir in the vanilla, cinnamon, maple syrup into polenta mixture.

Layer 1/2 diced whole fruit into a pint mason jar then 1/2 polenta mixture. Finish with remaining fruit then polenta mixture. Put in refrigerator over night. Top with nuts or granola and enjoy.

 

 


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Blueberry Carrot Protein Smoothie

I impressed myself with the taste of this ‘thrown together’ smoothie. Used up left over carrots to account for the veggies to balance out the fruit, veggie, protein, omega3 protein smoothie. I like blueberries and this is the first time I’ve made a smoothie made mostly with blueberries. I’m quite pleased with how it turned out.

I put my carrots in a sealed plastic bag with a paper towel to keep them from going rubbery on me. I have not tried rubbery carrots in this smoothie, but I bet it would be a good use for them instead of putting them in the compost.

Ingredients:

1 cup Coconut Milk, Unsweetened, Vanilla (or milk of choice)
1 scoop Vega Vanilla Sport Protein Powder
1 tablespoon flaxseed (optional)
2 medium carrots, pealed and cleaned
2 cups Blueberries, Whole, Frozen
1 Banana, ripe, Frozen
1 cup Water (additional water to desired smoothness)

 

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Calories = 590

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Bodacious Beet Protein Smoothie

This is the same recipe as the Red Velvet Beet smoothie, minus the cocoa and adding berry flavored protein powder.

Ingredients:

2 Beets, cooked (2″ dia)
3/4 cup Blueberries, Whole, Frozen
1 Banana, ripe, Frozen
1/2 cup Coconut Milk, Unsweetened, Vanilla (or milk of choice)
1 scoop Vega Bodacious Berry Protein Smoothie Powder
33 g  Lettuce, red leaf (about a hand full, optional)
1/2 cup to 3/4 cup Water (additional water to desired smoothness)