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Breads

White Bean and Avocado Arepas

White Bean and Avocado Arepas

These crispy-on-the outside-soft-on-the-inside english muffin-like discs deftly transition from breakfast to lunch any day of the week. Shown here with a white bean and avocado filling (recipe included), you can load these up with your favorite sweet or savory filling, instead.

Arepas originated in the region that now spans Columbia and Venezuela and are traditionally made from corn. Today there are dozens (upon dozens) of distinct ways to prepare this naturally gluten free bread. Each one of the techniques involve transforming a handful of simple ingredients into irresistible deliciousness. This recipe was inspired by America’s Test Kitchen. The challenge is that my son doesn’t tolerate the corn-based masarepa that is the foundation of most recipes. To get around this, I used cream of rice to develop this alternate approach that is yeast free, corn free, soy free, xanthan gum free, nightshade free, Low FODMAP, gluten free, plant-based and vegan.

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Cauliflower and Kale Vegetable Pie

Cauliflower and Kale Vegetable Pie

Combine the best of many cultures with this one-skillet vegetable pie! This recipe is made using the approach of a frittata together with the tummy-friendly goodness that is handvo (substitute idli) batter…and looks a little like a pizza. The result? A veggie loaded dish that can be eaten for breakfast, lunch, dinner or any meal in between!

Most of the vegetables are hidden inside each slice (with only a smattering on top). But, feel free to split the veggies evenly between the batter and the topping. You might even enjoy cheese sprinkled over top of the vegetables! This recipe, as shown, is gluten free, plant-based and vegan, allium free (no onions, no garlic) soy free, corn free, chickpea-free, nightshade free and made without processed ingredients or xanthan gum.

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Handvo

Handvo

Craving something savory? Try out this Indian savory cake!

Of the dozens of savory cake options out there to satisfy my savory-tooth, handvo is, hands down, my (and my Dad’s) favorite. Why? 1) It’s made with inexpensive, easy-to-find ingredients. 2) Its leavened via fermentation (no bakers yeast, starter or eggs required). Also, 3) the process of fermentation reduces phytates and helps maximize our absorption of the nutrients in the brown rice and split-lentils(dal) that are the foundation of this dish. Of course, what really ‘takes the cake’ is that handvo is 4) dang delicious (with or without vegetables) and, when made in just the right way, has a 5) moist-yet-not-dense texture.

Traditionally made using yogurt, this dairy-free handvo skips the yogurt culture altogether in favor of overnight fermentation. So, you can have handvo whether you’re gluten free, plant-based and vegan, allium free (no onions, no garlic), soy free, corn free, nut free, nightshade free…or not!

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Buckwheat Waffles II

Buckwheat Waffles II

Do you like the idea of eating buckwheat but not the intensity of its flavor? Try out these crispy-on-the-outside-soft-on-the-inside, easy-peasy waffles. The tapioca flour helps neutralize the buckwheat-y flavor a bit and lends a lighter texture than the Buckwheat Waffles I recipe.

A friend of mine recently confided that while her body feels good when she eats buckwheat, the flavor was just a bit overpowering and difficult to balance. I divulged that, for all of its minerals, antioxidants and low-glycemic properties, it was years before this pseudo-grain was accepted by my taste buds as well. Maybe if I had this recipe it would have sped up the process. 🙂

This approach to adding starch to the buckwheat was inspired by Brittany Angell. She is a bit of a genius and has the flour-to-starch ratio in gluten-free breads down to a science. With a little tinkering and a small leap of logic, I was pleased to see this ratio successfully result in a grain free, plant-based & vegan, soy free, nut free, low FODMAP, nightshade free waffle as well!

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Thin Roti-Style Flatbread

Thin Roti-Style Flatbread

This post shows a scalable way to make a thinner roti-style flatbread (similar to chapatti or phulka) using the Roti-Style Flatbread Dough (2 ways!) recipe. With practice, you’ll get them to puff up into phulkas just as easily.

Few foods remind me of home like fresh, hot roti. While I was growing up, serving piping-hot puffed up roti (phulka) was how my Mom said “I love you.” More than a tradition, it was a form of expression using the language of food. When I went gluten free in 2011 she didn’t miss a beat. My mom quickly invented multiple ways (just to be safe) to keep our yummy lines of roti-communication intact. 🙂 With her permission, I’m posting this recipe so every gluten free person has a chance to feel the love that is piping hot phulkas.

The keys to maximizing flavor and texture are to a) cook each roti as it is rolled and b) serve the rotis immediately. Gluten free, plant-based and vegan and yeast free.

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Thick Roti-Style (Bhakri) Flatbread (2 ways!)

Thick Roti-Style (Bhakri) Flatbread (2 ways!)

In the mood for flatbread but low on time? These discs of unleavened, flatbread-y goodness are quickly made by hand and cooked stove-top in a skillet.

Bhakri is a type of Indian, roti-style flatbread that is generally more thick and coarse than chapatti. The texture of bhakri is more forgiving than chapatti and has traditionally been made using a range of flours including wheat, millet, sorghum, and even rice across the various regions of India. This post shows a scalable way to make a Gujarati-inspired bhakri using a more commonly available off-the-shelf gluten free flour blend in place of the wheat flour often used in the region.

The keys to maximizing flavor and texture are to a) cook each bhakri as it is rolled and b) serve the bhakris immediately. Gluten free, plant-based and vegan and yeast free.

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How to Make Roti-Style Flatbread Dough (2 ways!)

How to Make Roti-Style Flatbread Dough (2 ways!)

All you need to bring this dough together are 4 ingredients and about 5 minutes.

Flatbreads are one of the most practical (and oldest) forms of cooked food. They’re made from simple ingredients, are quick to prepare, energy-efficient to cook, compact for travel..and fun to share. 🙂 This is probably why there are hundreds of different types of flatbread, individually unique to just about every populated region on this planet.

This post shows how to create 2 varieties of dough for Indian Roti-style flatbreads (thick or thin) using a commonly available gluten free flour blend. The first (thick) version uses less water, more oil and can be used to make a thicker Indian roti-style flatbread like bhakri, paratha and puri. I consider this the beginner version because the dough consistency is more forgiving and can be shaped using a tortilla press. The second (‘advanced’) version calls for a bit more water, less oil and a lighter touch to roll out a thinner roti-style flatbread like chapatti and phulka. Gluten free, plant-based and vegan, allium free and yeast free.

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Herbed Cheese Bread

Herbed Cheese Bread

Crispy on the outside yet light and chewy on the inside…just like its cousin (and inspiration), Brazilian cheese bread (pão de queijo). With some pre-planning these can be ready in 15 minutes flat. 🙂 Gluten free, plant-based and vegan, soy free, nightshade free, allium free (no onions or garlic), and yummy!

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