Join The Lil Chef and Myself on our "Food Adventures"! There will be recreations of "Old Classics", exploration of new Allergy Free products (as they come out), the making of my many food cravings, and testing of recipes. We are ALWAYS trying to raise awareness of food allergies & intolerances one post at a time. This page Gluten Free, Wheat Free, mostly Allergy Free, hopefully, one day Yeast Free, NO red meat, Dairy, and Lactose Free.
Do you miss fried onion rings? Made with a gluten-free beer batter, these rings are crispy outside and tender inside, just like you remember. Indulge!
1 cup gluten-free flour blend of choice* (without
xanthan gum), more for sprinkling (unfortunately I don't have any flour without xanthan gum)
1 teaspoon salt (kosher salt)
1 teaspoon pepper
1 cup gluten-free beer (seltzer water)
1 medium onion
Oil of choice, for frying (preferably olive oil or sunflower)
1. Place 1 cup flour blend and salt and pepper in a bowl and combine. Stir in 1 cup beer until ingredients are well blended. If batter is too thin, add an additional tablespoon flour. If too thick, add an additional tablespoon beer.
2. Peel onion and cut off the ends. Slice onion into ¼-inch to ½-inch thick slices. Break apart the rings and sprinkle them with flour blend.
3. Pour oil into a frying pan, just deep enough to cover rings. Heat oil to medium-high until a drop of beer batter sizzles when placed in pan.
4. Dip floured onion rings into beer batter and fry in oil on medium heat until golden brown. Add more oil if needed between rings. (Wait for oil to get sizzling hot before frying.)
5. Place fried rings on paper towels to drain. Keep onion rings warm until all are fried.
*TIP For best results, use a flour blend of equal parts garbanzo flour and fava bean flour.
Recipe by Madalene Rhyand, director of Living Without’s test kitchen.
Grilled Romaine Hearts with Caesar Vinaigrette
Yield: 4 Servings
Ingredients 2 Tbsp extra-virgin olive oil1 Tbsp fresh lemon juice1 small clove garlic, minced½ tsp Dijon mustard¼ tsp freshly ground black pepper2 Tbsp freshly grated Parmesan cheese (LF or non dairy, I like GOVeggie)salt to tasteOlive oil spray2 hearts of Romaine lettuce
Instructions In a small bowl, whisk together the oil, lemon juice, garlic, mustard, and pepper. Stir in the Parmesan cheese and season with salt to taste. You can alternately blend the mixture, parmesan cheese included, in a small food processor.Preheat the grill over medium-high heat. Oil the grill's surface. Remove any wilted outer leaves from the romaine hearts, then cut the hearts in half length-wise leaving the end intact so eac…
Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…