Gluten Free Recipes
There are dozens 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!
This could very well be my favorite salad recipe from Super Natural Every Day - shaved fennel, arugula, zucchini coins, feta, toasted almonds.
A simple Indian-spiced green pea soup. You make a garlic ginger paste, then use it as the base of the soup along with some onion. Some green chile contributes some kick, along with other spices.
Made from a quirky combination of quinoa, dill, shredded zucchini, and currants - a quinoa salad from Maria Speck's book, Ancient Grains for Modern Meals.
I love this baked potato recipe, topped with well-dressed arugula. A healthier take on the traditional baked potato. Crispy jackets split open to reveal a fluffy white potato interior.
The perfect simple, spinach side dish - toast a few spices, add a pile of shredded spinach to the skillet, and finish things off with a burst of lemon juice and some shredded coconut.
If you're looking for a jolt something bright, invigorating, spicy and citrusy - this is just the thing. You steep grated ginger in a bit of sugared water, and then strain it into a lime & grapefruit juice blend. It's from the Rose Bakery inspired cookbook, which a number of us are cooking from in the coming weeks.
A thick, cumin and coriander-spiced root vegetable stew. It's a free-wheeling one-pot dinner that attempts to use up whatever winter vegetables I have lingering about.
A rustic leek soup topped with an electric green drizzle of dill oil and crunchy toasted almonds.
I made this mushroom topped brown rice bowl the other night when I returned from Yosemite - chanterelles, garlic, kale, tofu, and lots of Shichimi Togarashi, the Japanese spice blend.
Cauliflower tastes great like this. Imagine a skillet of caramelized onions cooked down with fragrant cumin, ginger, garlic, sesame seeds and chiles. Add cauliflower and cook until tender. Vibrant, spicy, sweet earthiness, all on one plate.