Glamour & Green's Gluten Free Blog

Gluten Free Gals Living Glamorously AND Green!

Tinkyada Gluten Free Pasta! January 5, 2012

My favorite brand of gluten free pasta is Tinkyada. Delicious Gluten Free Pasta If you haven’t tried Tinkyada Gluten-Free Pasta… you need to.

 

It is BY FAR, the best gluten free pasta I’ve come across. You can actually fool your most hardcore-Italian, pasta-loving, non-GF guests into thinking this is regular gluten-filled pasta… that’s really how good it is! The texture of Tinkyada’s pasta is GREAT (so many GF pastas have weird, tough, unflexible textures), it can withstand a little overcooking, and comes in a variety of pasta types/shapes.

 

Tinkyada also offers five different types of organic pasta too: spaghetti, spirals, elbows, penne, and lasagna.

 

It’s awesome. This is definitely my GF pasta brand of choice; the one I recommend to anyone and everyone who wants to go gluten free and wanting to enjoy pasta again.

 

I recently tried one of the free recipes on the Tinkyada website. It was delicious! It had a sweet and salty taste to it that light, interesting, and super yummy! Give it a try the next time your in the mood for a GF pasta dinner:

 

 

 

 

 

 

Note: I used Tinkyada’s Brown Rice Pasta Penne. I also used more sun dried tomatoes than was called for in the recipe. It was an easy recipe to follow and turned out lovely.

 

SO TASTY!

 

-Glamour & Green Gluten-Free

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Best Gluten Free Gifts for YOU this Valentine’s Day January 31, 2011

Spoil yourself this Valentines Day Yay for Valentine’s Day!

Let’s get real here. Valentine’s Day is all about us ladies. Whether you have a sweetheart or not, it’s time to spoil yourself with a few extra special gluten-free goodies this Valentines day.

Shower yourself with roses, indulge in some tasty chocolate truffles, and sip on champagne decorated with couture sugar. You deserve it.

Here is our list of spectacular, must-have gluten-free goodies just for YOU this Heart Day:

Organic Wine from the Organic Wine Company: You eat organic… so drink organic too! And Valentine’s Day is the perfect time to have a glass of vino! “The Organic Wine Company makes wines made of certified organically grown grapes, is committed to environmental responsibility, has top-rated quality wines at great value prices, offers amazing personalized attention and customer care, and also features organic, vegan, biodynamic wines and an international selection!”

Gluten-Free Chocolate Truffles from Cocopotamus: This is not the time for Hershey’s. C’mon! You deserve better than that on V-Day. Who says you can’t indulge in decadent chocolate on Valentine’s Day? You can! Cocopotamus has GF truffles in amazingly delicious and unique flavors that satisfy even the darkest of chocolate cravings. Their chocolate truffles are all natural, wheat-free, and gluten-free. They have banned using preservatives, anything artificial, and anything they can’t pronounce in their chocolates either.

Organic Roses from Organic Bouquet. “The red roses are eco-friendly and gorgeous! Freshly picked and arriving right at the start of their prime, with plenty more ‘bloom’ to go!   Best of all, their red roses are of the finest quality and from a floral certified farm, making them a rare and truly special gift for any occasion!” Ps. Don’t feel like you need to wait for someone to send you flowers this holiday. Valentine’s Day is about loving yourself too, and sending yourself a big vase full of luscious, red roses is the perfect calorie-free “me” gift!

Bath Bombs from EverAfter Naturals: Nothing is more relaxing than a nice, hot bath. Pop in a gluten-free bath bomb from EverAfter Naturals and drift away into relaxation bliss. Give the Lovestruck scent a try. “It’s made of Lavender, Ylang ylang, & Geranium. All three oils have reputations for calming anxiety & helping to elevate moods. Ylang & Geranium are also said to be aphrodisiacs!”

Bath and Body Products from 100% Pure: Celebrate Valentines Day with Cocoa Kona Coffee! All 100% Pure Products are packed full of anti-aging vitamins, antioxidants and skin nourishing nutrients. Scented with 100% natural aromas and never polluted with artificial perfumes, chemical preservatives or any other toxins. Smell like your favorite dessert (chocolate) this Heart Day!

Make a Personalized Valentine’s Day Card with Digital Scrapbooks and More: Want to show someone you really care? Then take a few minutes to make them a personalized Valentine! Digital Scrapbooks and More has instantly downloadable tutorials that are incredibly easy and teach you how to digitally scrap beautiful digital scrapbooking pages or cards! They also have adorable Valentine’s Day digital scrapbooking kits. Try the Valentine and Love Tea Kit– perfect for Valentine’s Day digital scrapbooking albums, cards, etc! Digital Scrapbooks and More also has photo editing tutorials for only $1.99! That’s less than a cappuccino! Learn how to make a special photo picture-perfect this holiday! Just include the pic in a beautiful photo frame this V-Day and give as a gift to mom, dad, friends, or your hunny!

Decadent Gluten-Free Chocolate Tea from Mighty Leaf: Quality loose-leaf tea is like fine wine. It’s amazing and a luxurious little indulgence. It doesn’t hurt that you can treat yourself to rich chocolate flavors without all the calories, right? Try the Chocolate Collection from Mighty Leaf, which contains 6 tins of loose leaf tea: Mayan Chocolate Truffle, Masala Chocolate Truffle, Chocolate Mint Truffle, Chocolate Orange Truffle, Mocha Pu-erh Truffle and Pear Caramel Truffle. And if your a real tea enthusiast, like myself, adorable heart-shaped tea cups and saucers from Nordstrom don’t hurt either….

Mojo Makeover Book by Dana B. Myers: It’s time to feel sexy, ladies! And this book has the answers. “The Official Booty Parlor Mojo Makeover will help women of any age identify their Mojo Model—Pleasure Virgin, Frustrated Fox, Adventure Seeker, Busy Mommy, or Late Bloomer—and lead them through a first-of-its-kind transformation. Its purpose: to light up your inner spark and increase sexy self-confidence! Filled with inspiring and practical advice, how-to tips, interactive exercises, and real-life anecdotes, this fun, four-week program leaves women feeling happier, sexier, and more fulfilled—whether they are in a relationship or not.” And what’s Valentine’s Day without a little naughty? The Booty Parlor also has sexy, but tasteful, lingerie and bedroom accessories that will make your Valentine’s Day even more fun!

Bake Valentines Day Treats with Heart Measuring Cups: Baking homemade gluten-free goodies for Valentines Day  is awesome. So are these heart-shaped measuring cups. Use them for Valentine’s day treats or any time you want to add a little love to your recipe. And there are heart-shaped measuring spoons to match! And if you really want to glam-it-up in the kitchen, get a sexy apron from Flirty Aprons! Perfect for your Valentine’s Day dinner cooking? The Sugar and Spice Flirty Apron. This is the little black dress version of an apron! Ridiculously cute!

Champagne Sugar Charms from Home Sweet Home: Cheers to gorgeous & delicious champagne this Valentine’s Day! Make your champagne flute look oh-so pretty during a romantic V-Day dinner or with your favorite gal-pals. “These Champagne Sugar Charms are made from the finest organic ingredient and cooked to a perfect caramel candy crisp.  Each piece is unique in shape….like a snowflake. The charms can be served plain or customized with monograms and can be created to perch on the edge of the glass or simply placed inside your glass. Fill your glass with sparkling wine or champagne and watch your charm dissolve slowly (usually around 20 minutes or so) as it creates swirls of bubbles.” How exciting!!

Happy Valentine’s Day!

XOXO

-Glamour & Green Gluten-Free

 

Gluten-Free Caramel Apple Cheesecake August 19, 2010

 

Here is a decadent caramel apple cheesecake recipe from Paula Dean that I have modified below to be gluten-free. It is sure to impress if you have guests over or want to bring something yummy to a neighborhood get-together. No one will suspect that a dessert this tasty could ever be gluten-free.

 
Enjoy!

Ingredients

Directions

Preheat the oven to 350 degrees F.

Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.

Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature.

Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.

 

3 Ingredient Gluten-Free Pie Crust August 18, 2010

gluten-free_pie_crust_thumb I found a recipe for cheesecake that sounded soooo good the other day. I thought I could modify it to be gluten free… that is until I got stuck when it came to making the cheesecake crust. Store-bought and gramcracker crusts are obviously out of the question.

But as fate would have it, I stumbled upon Sarah Lukemire’s 3 Ingredient Gluten-Free Pie Crust Recipe from Celiac.com …and problem solved! With only three ingredients (now that’s my kind of recipe!!), there’s no way you can go wrong! 

And check back for my modified GF cheesecake recipe tomorrow. Yay!

  • 1 1/4 Cup almond meal (or very finely ground almonds, unblanched)
  • 1/3 Cup butter 
  • 3 Tablespoons sugar  
  • *Use organic ingredients whenever possible to make a yummier, better-for-you version of this recipe

  • Directions:
    Preheat oven to 350F.
  • Melt butter and combine with almond meal and sugar, mix well until all butter is absorbed.

    Spread into an 8″ round pie pan, pushing into corners and on edges.

    Bake for 10 minutes or until slightly browned.

  •  
  • -Glamour & Green Gluten-Free

    Ps. Keep this recipe on hand for Thanksgiving, Christmas, and other holidays when pumpkin, cherry, or apple pie is a must-have!

     

    Gluten-Free Mini Pineapple Cakes August 17, 2010

     

    House Number 0065175F1 I love having tea parties. I am obsessed with gourmet teas, Victorian teaware, and yummy desserts (gluten-free, of course). I love getting a few of my best girlfriends together for afternoon tea at my house to talk, drink, and eat… It’s the best!

    I found a fabulous recipe for Pineapple Mini Cakes by Giada De Laurentiis and I have translated below to be gluten-free. It would make an excellent & adorable dessert to serve alongside your favorite tea the next time you want to invite your best friends over for tea time. Enjoy!

    Ingredients
    • 1 (3 1/2-pound) pineapple, peeled, cored and cut into 1-inch pieces* see Cook’s Note
    • 2 tablespoons pineapple juice plus 2/3 cup
    • 1/2 cup packed light brown sugar
    • 2 tablespoons unsalted butter, at room temperature
    • 3 egg whites
    • 2/3 cup water
    • 2/3 cup vegetable oil
    • 1 1/2 teaspoons almond extract
    • 1 (18.25-ounce) box gluten free white cake mix

    *Use organic ingredients whenever possible for a yummier, better-for-you version of this recipe. 🙂

    • Special Equipment: 6-cup mini Bundt pan

    Directions

    Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 325 degrees F. Butter and flour a mini Bundt pan (use all-purpose gluten-free flour to dust your pan).

    For the Cakes: Place the pineapple in the bowl of a food processor. Pulse until coarsely chopped. In a 10-inch nonstick skillet, combine the chopped pineapple, 2 tablespoons pineapple juice, sugar, and butter over medium-high heat. Bring the mixture to a boil, stirring occasionally. Cook until the liquid evaporates and the mixture begins to brown, about 10 to 15 minutes. Spoon the pineapple mixture into the prepared pan.

    In a large mixing bowl, combine the egg whites, water, vegetable oil, almond extract, GF cake mix, and 2/3 cup pineapple juice. Using an electric hand mixer, beat the mixture on medium speed for 2 minutes. Pour the batter over the cooked pineapple. Bake for 28 to 30 minutes until the cakes begin to pull away from the sides of the pan and the tops are golden. Allow the cakes to cool for 15 minutes. Place a piece of parchment paper on top of the cakes. Put a baking sheet, upside-down, on top of the parchment paper. Flip both pans over and allow the cakes to cool completely while still in the Bundt pan, about 1 hour. Unmold the cakes and place on individual serving plates.

    Cook’s Note: This recipe will also work using 1 (20-ounce) can crushed pineapple in 100 percent pineapple juice, drained and juice reserved.

    -Glamour & Green Gluten-Free

     

    Gluten-Free Pork Chops with Peach Barbecue Sauce August 13, 2010

    Pork Chops with Peach BBQ Sauce_Photo by Eating Well Try this yummy gluten-free recipe from Eating Well.com the next time you are in the mood for pork!
    Ingredients
    • 1/4 cup plus 1/2 teaspoon kosher salt, divided
    • 1/4 cup firmly packed brown sugar
    • 2 cups boiling water
    • 3 cups ice cubes
    • 4 bone-in, center-cut pork chops, 1/2-3/4 inch thick (1 3/4-2 pounds), trimmed
    • 2 ripe but firm peaches, pitted and quartered, or 3 cups frozen sliced peaches
    • 1 medium tomato, quartered and seeded
    • 2 tablespoons cider vinegar
    • 1 tablespoon canola oil
    • 1/2 cup chopped onion, preferably Vidalia
    • 2 teaspoons finely chopped fresh ginger
    • 2 tablespoons honey
    • 1/4 teaspoon freshly ground pepper, plus more to taste
    *Use organic ingredients whenever possible for a yummier, better-for-you version of this dish!
    Preparation
    1. Place 1/4 cup salt and brown sugar in a medium heatproof bowl. Pour in boiling water and stir to dissolve. Add ice cubes and stir to cool. Add pork chops, cover and refrigerate for at least 30 minutes or up to 4 hours.
    2. Puree peaches, tomato and vinegar in a food processor until smooth.
    3. About 30 minutes before you’re ready to cook the pork chops, heat oil in a medium saucepan over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Add ginger and cook, stirring frequently, until fragrant, 1 to 2 minutes. Add the peach puree, the remaining 1/2 teaspoon salt, honey and pepper to taste. Bring to a boil over high heat, then reduce the heat to a simmer. Cook until reduced by about half, 20 to 25 minutes. Reserve 1/4 cup of the sauce for basting the chops; keep the remaining sauce warm in the saucepan until ready to serve.
    4. Preheat grill to medium.
    5. Remove the pork chops from the brine (discard brine), rinse well, and thoroughly dry with paper towels. Season the chops with 1/4 teaspoon pepper and brush both sides with some of the reserved sauce.
    6. Grill the pork chops, turning once, until an instant-read thermometer inserted into the center registers 145°F, 2 to 4 minutes per side. Transfer to a plate, tent with foil and let rest for 5 minutes. Serve with the warm peach barbecue sauce on the side.
    Tips & Notes
    • Make Ahead Tip: Brine the pork chops (Step 1) for up to 4 hours. Refrigerate the peach barbecue sauce (Step 3) for up to 5 days.

    -Glamour & Green Gluten-Free

     

    Gluten-Free Dinner- Rice August 9, 2010

    House Number 0065855F1 I often like to make rice as my starch for dinner. Since regular (gluteness) bread is out of the question, rice serves as a good replacement. It’s inexpensive, filling, and a good side choice to pretty much any meat dish.

    But I’ll admit it, rice is kind of boring. That’s why I was super excited to find this super tasty rice dish that turns an ordinary side into a full-on fabulous gluten-free main meal. Try it tonight!

    Nonna Luna’s Rice

    Ingredients

    • 1 stick (4 ounces) unsalted butter, divided, at room temperature
    • 2 cups parboiled long-grain rice
    • 3 1/2 cups chicken stock
    • 2 teaspoons kosher salt
    • 1 clove garlic, minced
    • 2 pounds small shrimp, peeled and deveined
    • 1/2 cup lemon juice (about 2 lemons)
    • 1 tablespoon hot sauce
    • 1 cup whipping cream
    • Freshly ground black pepper

    Directions

    In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken stock and salt. Bring the mixture to a boil. Reduce the heat to medium-low and simmer covered for 20 to 25 minutes until the rice is tender and all the liquid is absorbed. Remove the pan from the heat and rest covered for 5 minutes.

    In a large skillet, melt the remaining butter over medium heat. Add the garlic and cook, stirring frequently, for 1 to 2 minutes until aromatic. Add the shrimp, lemon juice, and hot sauce. Cook for 2 to 3 minutes until the shrimp is pink and cooked through. Stir in the cream and heat through. Season with salt and pepper, to taste.

    Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp cream sauce over the rice and serve.