Gluten Free Recipes
There are hundreds of great gluten free recipes on 101 Cookbooks. Recipes I developed or discovered over the years that happen to be delicious, as well as gluten free. I have a good number of friends who avoid gluten or who are gluten intolerant, so I eventually compiled those recipes into this list for convenient reference. All of these recipes are gluten free, or easily adapted to be gluten free. Enjoy!
Frosty Lime Sherbet
The trick I use with lime sherbet is to use a bit of orange and lemon alongside fresh lime juice. It takes a bit of the edge off the lime and you end up with a sherbet that tastes like lime tangled with a Creamsicle.
A Favorite Rice Noodle Stir Fry to Make with Whatever Green Veg you Have
A favorite noodle-based stir fry with silky rice noodles, bright and crunchy broccoli, toasted cashews, quick-marinated crumbled tofu, and pan-seared onions tossed in a feisty chile-boosted soy sauce.
Homemade Refried Beans
If you've only ever had refried beans from a can, this should be the next recipe you cook. Homemade refried beans are a game-changer. Use just the right amount of olive oil to cook well-minced onions along with the beans and plenty of their broth. Smoked paprika adds a hint of smoky depth you can't quite put a finger on, my secret ingredient is a finishing splash of freshly squeezed lemon juice. I think it's the element that helps keep the beans from seeming too heavy, and the acidity counters the starchiness of the beans.
Sunshine Pad Thai (Vegetarian)
The pad thai recipe you're looking for! Try this simple trick to make a turmeric noodle version.
How to Cook Beans that are Tender, Creamy, and Nearly Perfect
The best way I know to cook beans, and the one I always return to. A version of the much-loved Tuscan bean recipe - fagioli al fiasco. Traditionally, beans were baked overnight in a Chianti bottle placed near the embers of that night's fire. While not exactly authentic (no fire here), I do a riff on the general idea, using a low-temperature oven and enamel-lined pot.
Lime & Blistered Peanut Coleslaw
This feather-light, mayo-free, coleslaw recipe uses blistered peanuts, cherry tomatoes, and lime vinaigrette and is perfect alongside fajitas, or whatever you have coming off the grill. Keep in mind - great coleslaw is rooted in great knife skills.
Green Falafel Bowl
The star of this show is the golden-crusted, green spinach falafel. Lemon-flecked, made with chickpeas, you see them tucked into this rainbow assortment of hummus, pita, kale, cucumber, and carrots.
Bryant Terry’s Amazing Green Rice
A very special green rice. A blender of green juice made from kale, spinach, and a creamy stock is cooked with onions, garlic, green pepper, and long-grain rice. It all cooks together into an intensely green and fragrant pot of fluffy grains.
Guacamole
To make great guacamole you have to go off-recipe. It's all about the in-between steps, decisions, and knowing when avocados are at their best.
A Few Words on How to Cook Artichokes
A primer on how to cook artichokes, particularly the baby ones. A lot of people are intimidated by the process, or they think it's not worth the effort. But with a little patience, salt, and fat - you can absolutely cook some of the best artichokes of your life.
