Elegant and Easy Pasta Frittata

Gluten-free pasta frittata made with brown rice penne.

An Elegant and Easy Pasta Frittata

Summer is officially upon us- allegedly. And by us I mean those of us calling the Northern hemisphere our home. See? I didn't forget you lovely readers from the topsy-turvy land Down Under, strapped to snowboards or skiing the snowy slopes of Victoria in need of steaming mugs of soup and plates of comfort food. I know it's winter for you. I get it. I do. I'm chilly, too. I've got Popsicle toes. And just so you know I'm not pulling your leg, Mate, I'll let you in on a little secret.

I'm not sporting a bikini these days, either.

Well, I don't actually own a bikini, so that might not be terribly shocking news (I don't think I've even touched a bikini since 1982, and for that wise choice alone, countless thousands are grateful).

I'm still layering my long sleeved tees and thick fuzzy sweatshirts, you see. Here in Redondo Beach we have the annual weather effect (grumpily or fondly) known as June Gloom. Brushed velvet fog and low slung clouds hug the coast each morning and shower us with mist that would make Ireland proud.

It's a marine layer issue, so they say.

After three (long) sun baked years in Northern New Mexico, I rather like it. It's moody and hushed and inspiring in a rainy day spirit sort of way, transforming the technicolor blue of L.A. skies into wallflower introversion, softening and muting the usual exuberance and clamor that is Los Angeles. It's the kind of weather that makes you crave a good book.

And a lazy brunch.

Perhaps this light and easy frittata recipe will please both hemispheres.

Those in bikinis, and those snug in UGGs .

Fresh parsley, mint, chives, sweet red pepper and free-range eggs.

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Friday Eye Candy: Farmers' Market

Organic strawberries make gluten-free luscious and beautiful.

I have been sitting here in my chair, as bone quiet still as a nun in a pew at midnight, with nary a poetic turn of phrase in sight. I am trying to conjure words for strawberries. And summer. And the newly minted sensation of actually, finally, living by the sea. I keep thinking about breathing- because the ionized ocean air is so sexy gorgeous you could eat it with a spoon. And because for the first time in a long, long time I can feel myself uncoil a bit and allow a long, soft exhale to trail into the stream of salty wind that whistles through the crack of an open window above my bed as I blink awake to the whoop of a sunrise surfer ripping his way down a foamy curl. His joy is infectious. And I smile. And yawn.

The word gratitude comes to mind.

Not to mention, abundance. This week's farmers market was indeed abundant, tumbling wild with the jewels of summer. Boxes and boxes of fragrant strawberries. Buckets of cherries. Crates of plums. Potted herbs and June blooms- peonies and Japanese iris. So I offer you eye candy today. The gift of color. And ten gluten-free strawberry recipes to inspire your weekend and get you in the mood to whoop.

It's summer. Live a little. Get juicy.


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Gluten-Free Baked Sugared Donuts

Gluten-free cake donuts with powdered sugar and cinnamon.

I've missed donuts, I admit. And I haven't eaten one since going gluten-free exactly nine years ago yesterday. That's right. This a gluten-free anniversary for me. Number 9. So I thought I'd finally give donuts a try. Why not? It's been way too long.

And the best news- for so many of you--- these are vegan. No dairy, no butter, no eggs. Believe me, they don't need all that farm fresh moo-cow cluck-cluck business. Seriously. The flavor is just right. Not too sweet, with a kiss of nutmeg and a cinnamon or powdered sugar dusting.

These little gems rock.

Old fashioned cake style donuts that are gluten-free and vegan.

A new breakfast treat- gluten-free donuts.

Gluten-Free Cake Donuts Recipe with Powdered Sugar or Cinnamon

Originally published December 2010.

I used my 12-count mini donut pan to bake these little beauties, so this recipe will make a dozen small donuts. They bake in only 15 minutes. If you have a pan for 6 larger donuts, the recipe may take slightly longer to bake. Check your manufacturer's instructions for guidelines in baking a bigger donut.

Preheat the oven to 350ºF.

Ingredients:

In a large mixing bowl, whisk together:

1 cup sorghum flour
1/2 cup millet flour or certified gluten-free oat flour
1/2 cup potato starch (not potato flour)
2 tablespoons hazelnut flour or almond flour
1/3 cup packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon xanthan gum
1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg

Add:

1/4 cup Spectrum Organic Shortening
1/2 cup vegan sour cream (or plain vegan yogurt)
1/4 cup So Delicious Coconut Milk (or plain rice or nut milk)
Ener-G Egg Replacer for two eggs mixed with a scant 1/4 cup warm water
1 teaspoon bourbon vanilla extract


Instructions:

Add the shortening first, by spoonfuls, and use the mixer's whisk attachment or a pastry cutter to help it distribute the shortening until the flour mix becomes sand textured.

Add in the vegan sour cream, coconut milk, egg replacer and vanilla extract, and mix until the dough forms a smooth and pliable dough. It should be slightly sticky- but not too sticky to handle. (If the dough is too wet and cannot easily form a ball when you roll it in your palms, add a bit more flour.)

Divide the dough into 12 sections and roll each piece in your palms to form a ball roughly the size of a golf ball Your hands should be slightly oily from the shortening- this is good.

Using your palms, gently roll the dough into a log shape and carefully- gently- continue to roll it into a cigar shape about 4 to 5 inches long. Drape the dough into the well of a donut pan, and slightly overlap the two ends to make a circle. Don't get fussy yet. Just lay it in there.

Continue as above with the remaining dough balls.

Using oily or slightly wet fingers, smooth out the dough evenly. Don't smoosh it down into the well- simply finesse it a bit so that it comes together evenly as a ring.

Bake in the center of a pre-heated oven for 15 minutes, until firm to the touch.

Mine baked at exactly 15 minutes. Don't over bake these little babies- remember, the center of the mold is hot too, so the donut rings are baking from both sides.

Remove the pan and set it on a wire rack to cool a bit. As soon as it's cool enough to handle, remove the donuts from the pan and place them bottom side up on a wire rack (if they stay in the hot pan too long, gluten-free goodies get soggy bottoms).

When cooled a bit, sift confectioner's sugar or a mix of confectioner's sugar and ground cinnamon all over the donuts.

Scarf down immediately with a hot cup of Double D coffee. Best eaten the day you bake 'em.

Cook time: 15 min

Yield: One dozen mini donuts.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

GFG Notes:

If you are nut-free, replace the two tablespoons of hazelnut flour with sorghum or rice flour.

If you'd rather use an egg, use 1 large free range organic egg, beaten.

I used vegan soy sour cream, but any sour cream or plain yogurt will work.

For milk subs, choose a good tasting neutral milk- the flavor of these donuts is pretty subtle. Don't pick a strong milk like hemp. If you want to make these ahead of time, bake, cool, and freeze plain. Then thaw and dust with powdered sugar for serving.

I'm now using w-a-a-a-y less brown rice and brown rice flour, and eating fewer rice cakes, etc. Here's why- there are elevated arsenic levels in rice.

I baked these donuts in a mini donut pan. They are cute as buttons!

If you could eat gluten, would you? The option is one step closer.

Dining out is a minefield if you have to be gluten-free. 
Would a vaccine make life easier?

The big question...

There may be a celiac vaccine in our future.

That's the word from Down Under this month. An Australian biotechnology company called ImmusanT, Inc. is developing an immunotherapeutic vaccine for celiac disease. And guess what? The Phase 1 clinical trial went swimmingly.  Read about their positive results here at the NFCA's Celiac Central.

It's a very odd feeling to imagine eating gluten again, after almost ten years of banishment. A decade of shunning gluten is no small feat. In a food culture that worships wheat, and elevates the gentle science of baking to both a high art (think crusty, fresh baked baguette) and a low art (say, pizza pockets), living gluten-free is akin to attempting to mambo in a minefield.

Gluten lurks everywhere.

Not only where you’d anticipate it (pizza, bagels, beer) but in sly, coy disguises, hiding in plain sight (soy sauce, broth, herbal tea). And even the most modest of amounts (a few stray crouton crumbs, perhaps) can trigger one’s hyper-vigilant immune system and ignite a fiery swath of digestive destruction, albeit mostly invisible to the naked eye (unless, like me, you are doubly blessed with symptoms and sport the eruptive skin rash known as dermatitis herpetiformis).

Feelings akin to those sticky, fluttery uncertainties (if not subtle panic) one feels dodging the unbidden proposal of matrimony (or tip-toeing backwards on a Sunday morning walk of shame) begin to trickle in.

Is this something I really want?

And would I, if I could?

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Sugar Blues? Gluten-free Baking Without Sugar

Baking gluten-free without sugar: substitutions and tips

As we know it in its common, refined form here in the United States (the average American eats something close to 143 pounds of sugar per year), sugar is typically derived from the cereal grain known as sugar cane, or the cultivated plant beta vulgaris, also known as the sugar beet. (Check for non-GMO status of your beet sugar.) Both options are high on the glycemic index and refined to remove any nutrients or minerals that may have been residing in the cane or beet's natural state.

In the cane refining process the syrup remaining after the refining process is called molasses (it contains iron and other minerals that are refined out of white sugar). Note: sugar cane is in the grass and cereal botanical family; people who are allergic to grasses and cereals may be prone to develop a sensitivity to cane sugar.

Sugar in various guises

Brown sugar is refined cane sugar with molasses added for a golden-caramel taste and softer texture.

Raw sugar- also known as turbinado sugar- is also cane sugar, but less refined; it supposedly has more nutrients intact (but I wouldn't go so far as to consider it a health food, Darling).

Vegan sugar aka sucanat is cane sugar in a raw, unrefined state; it has a darker, stronger taste that is akin to molasses. (The refining process is what makes some sugar offensive to vegans- bone char is sometimes used in the refining method.)

Demerara and muscavado are also less refined sugar cane variations with deeper, complex taste.

Although you might expect that all cane sugar behaves the same way in gluten-free recipes, I have found differences in the way these sugars impact a recipe. So when you sub the brown sugar called for, say, with a less refined, stronger tasting vegan sugar- please know that the recipe will indeed taste different, perhaps have a smaller volume, or change in overall texture from the recipe as written.

Cane Sugar Alternatives:

Agave is a natural sweetener, but it's still fructose/sugar.

When thinking about substituting sugar in a recipe, it's important to remember that sugar provides not only sweetness to gluten-free baked goods, it provides structure, texture, and flavor, adds a pleasing moistness, and contributes to browning.

Replacing sugar, therefore, can be a delicate dance with ingredients.

Read on for alternatives to the usual suspects.

Agave: Organic raw agave nectar is a vegan fructose sweetener made from the agave cactus with a subtle sweetness and a lower glycemic impact on blood sugar levels (it is approved for limited use in the South Beach Diet later phases, and may be a possible choice for those who need to monitor their blood sugar levels; agave may not be appropriate for everyone, however-- see notes below).

Raw organic agave is the least refined type of agave and has a mild, neutral taste. It is produced at temperatures below 118 °F (48 °C) to protect the natural enzymes, making it an appropriate sweetener for those eating raw foods. Raw agave contains iron, calcium, potassium and magnesium.

Agave nectar works well in baking. Use 1/3 to 1/2 cup of raw organic agave nectar (not the super-refined "agave") for every 1 cup of sugar in the original recipe and lessen the liquid called for by 3 tablespoons. Agave is humectant and adds moisture and binding to gluten-free recipes- especially if you're baking egg-free. Note that using too much agave in a baked goods recipe with a lot of gluten-free starch can sometimes lead to gumminess.

Some cooks also reduce the oven temperature by 25° F when baking agave recipes, but I have not bothered to do this.

You may want to experiment with using a smaller loaf pan  when you replace the sugar with less agave (volume is affected). Use an 8x4-inch loaf pan rather than a 9x5-inch loaf pan, for instance.

A dab of agave is also lovely in smoothies, soups, dressings and sauces.

Notes: Agave is a form of sugar. Because agave (like honey) is fructose, some folks avoid it, believing too much fructose may be harmful to the liver and raise triglyceride levels. As always, before try a new product, please research it according to your own specific dietary and health needs, and consult your medical expert for advise.

FODMAP sensitive folks may find agave's inulin levels too hard to digest.

Stevia:Stevia, a zero-calorie non-glycemic vegan sweetener, is actually an herb, available in powdered or liquid form, and if you are counting calories, it's a goddess-send. Stevia imparts a sharply sweet taste much sweeter than cane sugar (some brands sport a faint licorice-like aftertaste) and a tiny amount goes a long way.

It does not replace the bulk or structure of sugar in a baking recipe, so volume will be less. If used in baking to replace sugar, you may have to add an additional dry ingredient such as ground/processed coconut, dates, raisins or nut meal to obtain the right texture, especially in cakes and cookies. Or try baking the recipe in a slightly smaller pan. Try using an 8x4-inch loaf pan rather than a 9x5-inch loaf pan, for instance.

Cooked powdered stevia can be bitter. To my taste buds, it leaves an unpleasant aftertaste in baked goods- so I would use it sparingly, and add extra vanilla or cinnamon.

Stevia works best in puddings, custards, smoothies and drinks both hot and cold. Not all brands are equal- there are differences in taste and potency- so experiment and find the brand of stevia you prefer.

Karina's Notes: Stevia is in the sunflower and aster family (Asteraceae for those of you into botany). If you have an allergy to those flowers, you might also react to stevia.

There are new gluten-free stevia products available now with a more granular structure for help in volume and texture. Check labels and call the manufacturer to determine if they are 100% gluten-free.

Maple Sugar and Date Sugar: These two natural alternatives sport a granular sugar-like texture that works well in certain cakes and cookies. I find they make for a denser baked goodie. They are both far less sweet than cane or beet sugar in baking recipes. Your taste buds may need time to adjust. Use a sub one-to-one.

Coconut Sugar and Palm Sugar: An Asian sweetener crafted from the sap of coconut flower buds, touted to be rich in vitamins and minerals. I have not tried it, but it is said to have a deep caramel, molasses like taste. Use as a one-to-one sub in recipes. Choose organic.

Honey, pure maple syrup, and brown rice syrup: Best choice for eating local is local organic honey (and for some lucky cooks- maple syrup or brown rice syrup may be local if you're living in the right place). 

Honey is not 100% vegan (due to the honeybee factor, Darling) but may be a suitable choice for less strict vegetarians and omnivores. Check on its gluten-free status- as some beekeepers encourage honey production with bee food- that may not be gluten-free.

Honey attracts moisture and that is a definite plus in gluten-free baking. Use 1/2 to 2/3 cup for every cup of sugar called for and decrease the liquid called for by 3 tablespoons.

New news on honey is that your favorite brand may have been tampered with- food safety tests on honey (especially honey sourced from China and India) reveal it may not be pure honey at all- or worse- the honey may be contaminated with toxins and antibiotics. See this excellent article on honey safety and the brands to watch out for.

Real maple syrup is a low-FODMAP, vegan, local choice. It is sometimes clarified with the milk protein casein, so check your source if you use real maple syrup- it may not be 100% vegan. 

As with honey, use 1/2 to 2/3 cup for every cup of sugar called for, and lessen the liquid in the recipe by 3 tablespoons. Maple syrup works best with simpatico flavors such as pumpkin, apple, vanilla, squash, sweet potato, and cornmeal. Maple syrup is an excellent choice for FODMAP sensitive folks.

Brown rice syrup is vegan and subtly sweet. Use as you would honey or agave. Make sure it is truly gluten-free and contains no barley (sometimes used as enzymes in processing). *Recent studies reveal a higher than expected level of arsenic in organic brown rice syrup- while more testing is performed, you may wish to consider an alternative. See an ABC news report on arsenic in brown rice products here.

I've had good luck baking with all of these syrupy sweeteners, especially in moist, dense cakes like carrot or pumpkin cake, quick breads and fruity muffins. Again, the dry ingredient volume of a recipe is impacted here, so the batter or dough may need added bulk for structure and/or you may have to adjust the amount of liquid in the recipe (lessen the liquid by 3 tablespoons). Again- less volume may mean using a smaller baking pan works best.

Sorghum molasses: You guessed it- it's derived from the gluten-free cereal grain sorghum. Molasses has iron and other minerals, and is considered a "healthier" choice than refined white sugar. I use it to make a soy-free tamari-style sauce (a spoonful mixed with a spoon of balsamic vinegar and a pinch of Asian spices, sea salt). It's also tasty in chili, baked beans, spicy cookies, cakes and muffins. It has a strong, assertive taste.

Raisins: I've used processed raisins (raisins zapped into grainy crumbs in my food processor) as my main sweetener in nutty drop cookies and breakfast style cookie bars. They add subtle sweetness and texture. Try using a combo of processed raisins and coconut in place of sugar. Add a touch of honey, molasses or raw agave to boost the sweetness and bind the dough. Note: FODMAP sensitive folks may have to be careful about adding too many raisins or coconut to a recipe.

Fruit: Pureed ripe bananas are very sweet and make gluten-free baked goods not only naturally sweet, but moist as well. They may also substitute for eggs in vegan baking. I think bananas taste best in fruit or vanilla based recipes. I don't care for them in a chocolate recipe- but you might. Some bakers use banana baby food- it's handy and easy to store; just make sure the brand of baby food is organic and gluten-free. You may have to adjust the recipe to accommodate the extra liquid or puree. Chopped or pureed fruits, applesauce, sugar-free preserves and jams, white grape fruit juice, and frozen juice concentrates (try frozen orange, apple or white grape juice concentrate) will sweeten batters and cookie dough. Adjust liquid levels in your recipe. And again- FODMAP sensitive individuals may need to limit the amount of added fruit and fructose in a recipe, for comfort.

Pick your poison.

Better Think Twice Alternatives:

High Fructose Corn Syrup: No matter what the sun-drenched bucolic ad tells you, Babycakes, HFCS is not really a "natural" product. Mother Nature wouldn't recognize it. It's a monster-refined, processed cornstarch-derived product that is cheap and plentiful, thanks to government subsidies. HFCS appears to have a rapid impact on blood sugar levels and triglycerides, and is suspected to spike insulin levels, foster insulin resistance, and encourage Type 2 diabetes and obesity. It is processed by the liver. We avoid it like the plague.

Please read:

New study: HFCS Linked to Fatty Liver Disease

Read more about HFCS and its environmental cost here.

Marion Nestle's take on sugars, fats and agave

Splenda: Having used Splenda only once, in a pinch, while traveling, I have no experience to comment on how well it works for baking. It supposedly works as a sugar substitute, but.  

Personally, I wouldn't feed it to my dog, never mind my kids. It is processed sugar, modified using a chemical based process.

Bottom line- for me- is that Splenda is never going to be a product I would willingly put into my body- or feed to my children. If you must go zero calorie, look into the natural herb sweetener stevia, and find a gluten-free source.

Edit: The Center for Science in the Public Interest has downgraded Splenda from "safe" status to "caution". Read why here.

The --tols: I cannot recommend the alcohol based artificial or "natural" sweeteners such as sorbitol, maltitol, mannitol, xylitol, etc. They are highly processed sugar alcohols and may cause cramping, bloating and IBS symptoms in sensitive individuals- especially those who react to FODMAPs (that would include moi).

New Notes:

Watch Sanjay Gupta- Is Sugar Toxic?

Watch this startling video lecture on sugar, fructose, and HFCS- its political history and far reaching effects. Thanks to reader Mike for sharing this link with me.

HFCS is seeking to re-brand itself now as "corn sugar". So if you see corn sugar on a label, don't get too excited. It's still the same junk.

The New York Times article that got me to start a sugar detox: Is Sugar Toxic?

Many health advocates and experts advise consuming no more than 2 tablespoons of sugar- total- a day. 

Note-  I encourage you to do your own research (using reputable sources) and inform your choices.

Browse Gluten-Free Recipes Visually

Browse Gluten-Free Goddess recipes visually.

Today's post will be short and sweet.  

NOTE: UPDATE:: The Blogger Snapshot view will not work in some browsers.

Check my Pinterest Boards for a similar way to browse recipes.

Think about it. Who wants to scroll through boring text links? Using this fresh, dynamic view of the GFG blog enables you to quickly browse dozens of gluten-free recipes, scrolling down through post pics faster than you can say Holy Guacamole. Well. Maybe not quite that fast. But pretty darn fast.

Mousing over any recipe photo will display a quick peek at the post. Clicking through any photo will display the full size photo and post snippet, with navigation links at the bottom for Newer and Older posts (if you'd prefer a horizontal time line view for your leisurely, browsing pleasure).

I love browsing food and recipes in Snapshot view because I often don't know exactly what it is I'm looking for- but I'll know it when I see it. I'm a visual person- far too often without a clue as to what I want to cook for dinner, I'm sorry to say. So this helps.

And sometimes, I'll be honest, it's simply satisfying to look at all the luscious gluten-free goodness I've made over the years. It's inspiring. And reassuring. Good taste is still possible. Especially on a day when all I've had to eat is a rice cake. I hope you find it inspiring, too.

Wheat-Free Gluten-Free Anise Biscotti

Sugar-free vegan biscotti infused with anise. Start dunking.

Not Too Sweet Biscotti

Sugar is taking a beating these days. Have you noticed? Studies left and right are accusing this sweet-talking Romeo of seducing us to a life of ruin and heartache. They've applied the words toxic, and poison. Is it really as bad they say? I'm not certain (and I'm not convinced they are, either; my sugar loving grandmother lived to the ripe old age of 93). But this I do know. Super refined corn sugar (aka HFCS) scares me. Not only because it cajoles our livers to convert the fructose to belly fat, but because it doesn't agree with me. Period.

I knew this the first time I drank a margarita that made me balloon and bloat like a pregnant Demi Moore (and while I concur that Demi was superbly gorgeous in all her fecund glory, in all honesty, I do not desire to emulate such a look- or frankly, such a fertile state- at my tender age of post- let's say- fifty). So I took a gander at the label of margarita mix to be sure it was gluten-free. It was.

But the second ingredient?

High fructose corn syrup.


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