AIP Paleo Ranch Dressing

Time to share my recipe for AIP / Paleo Ranch Dressing!

This recipe comes together very quickly and easily – just a couple minutes of gathering ingredients, and a quick whirl in blender – and results in a fantastic ranch sauce that is great for all kinds of dietary restrictions.

It’s AIP compliant, and Paleo. It’s gluten AND dairy free, as well as being nightshade free, and preservative free!

It’s not taste-free, though. I love the fresh taste of the herbs, which works so well with the coconut cream, and is balanced with a little tang from the apple cider vinegar. Use is as a salad dressing, or as a dip!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

AIP Paleo Ranch Dressing


AIP Paleo Ranch Dressing


Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Quick Beet Pickles – AIP & Paleo

Very quick recipe today, leading up to Friday’s post!

2 months on the AIP diet, and we’re definitely finding our comfort zone for eating, especially with regards to cravings for the foods I can’t have, while letting things clear up.

Living here in Hamilton, Shawarma is everywhere. EVERY. WHERE. So, I’m constantly wanting something I can’t, which meant having to develop an AIP version. It went spectacularly well, has been in regular rotation here.

One part of traditional shawarma, is the pickled beets. Unfortunately, store bought pickled beets tend to be close, but not quite suitable for my current diet restrictions – the sugar, spices, and vinegar used, in particular.

Luckily, they’re all easily swapped out, and the few tweaks produce a great pickle that tastes just like it should. As a bonus: You can cook sliced turnips in the pickling liquid when you’re done, to make shawarma pickled turnips!

Enjoy!







Low Carb Sesame Crusted Smoked Tofu with Sesame Ginger Dressing

Wow, two new recipe posts in as many weeks? Maybe this dieting thing is helping me in other areas, too!

Anyway, yes. I’ve had a lot of comments on my personal Facebook about the low carb meal photos I’ve been posting, so I’m going to try to be better about actually doing up recipes and posting here. Generally, I just post photos of what I’m making to a “Diet Food” album, for me to reference when I’m making meal plans for the week. I get forgetful, so it’s nice to look through and think “YUM. Yes, I need to make that again!”, you know?

This particular recipe is one that we’ve really leaned on as a go-to, eating it at least 1-2 times a week. It’s easy to make, and tastes way better than any “diet food” has any right to, LOL!

It came about as a bit of a progression – I’ve had to cut my meat consumption on account of gout, and my husband loves tofu. After playing around with it a bit, we found that we both liked crispy baked tofu – a preparation that usually involves corn starch. With me needing to go low carb, that meant tweaking what we were doing, so I came up with a mixture of seasonings and sesame seeds that would add flavour and crunch, without adding a ton of carbohydrates… and eventually honed it into the recipe we use now!

We serve the crispy tofu cubes over top a salad – usually with cabbage, beets, carrots, cucumber, and radishes of some sort – and top it with a quick sesame ginger dressing – recipe below. SO good!

We use the “Soyganic” brand smoked tofu* for this – plain or Sriracha, depending on our mood at the time – but I’ve also done the same with normal, extra firm tofu. The smoked tofu we tend to use has far less water than normal tofu, however, so you’ll want to drain / dry the normal stuff much more thoroughly, if that’s what you’re using.

To make this gluten free, all you have to do is to use a GF soy sauce/tamari/coconut aminos when it calls for soy sauce in the dressing. Easy!

*No disclosures to make, we don’t have any sort of promotional arrangement with this company, we just really like their smoked tofu! But hey, if you guys are reading… call us *wink and finger guns*.








Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Low Carb “Singapore Mai Fan” Style Zoodles – Gluten Free

Ok, by popular request on social media, I’m going to blog this recipe … even without proper photography for it. So: Sorry for the cell phone photo – we were SO hungry!

I’ve been really busy with life and work – which is why I haven’t had time for blogging – but I’ve also been low carbbing, which means getting creative in the kitchen. Low carbing can be hard on its own, but when you add in the risk of gout flares, and a husband who does not need to low carb? Sometimes it can be challenging to come up with meals that do what they need to do, without getting boring. I’ve made this one a few times now – based on my Singapore Mai Fan recipe, which was based on a favourite order from a local Asian restaurant in Minneapolis – and it’s a favourite each time.

A few notes on this recipe:

– It’s pretty ingredient intensive, I get it. When dieting, I tend to have a lot of ingredients that I use for multiple meals throughout the week(s), so it’s easy to grab a few handfuls of scallops, or shrimp, or some green onions, without having to go and buy everything needed to make this. I like having a bag of frozen shrimp and a bag of frozen bay scallops in the freezer, that I can raid a little bit at a time, as needed!

– This recipe is all about doing a bit of prep work first, as everything comes together really fast once you start up the burner. Once you start cooking, it’s only about 10-15 minutes until it’s ready to eat!

– If your shrimp and/or scallops are frozen, thaw them out before getting started. I usually put them in some warm water for a few minutes before, and drain well as I get started.

– To make this gluten free, just use gluten free Tamari, soy sauce, or coconut aminos.




Enjoy!




Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Mango Salad Recipe

Short and sweet blog entry today – I knocked off this recipe this morning, and have a bunch of friends waiting on me to share it… so, good excuse to post this blog!

Shortly after moving to Ontario, we happened across a Vietnamese restaurant on our way into Toronto one day. We’d gone in wanting pho, or maybe a vermicelli noodle bowl… but we were intrigued by the mango salad on the menu. I’d never seen it before, and it sounded amazing.

Blew. My. Mind.

After that, we noticed it on other Asian restaurant menus – at the sushi place we like, at a Chinese restaurant we’d met friends at. I guess it’s a *thing* here… but none of those other salads lived up to that first one.

We’ve been back to that restaurant a few times, and that salad has me happily rocking in my seat each time.

… We may actually need to rename “The Sushi Rock” “The Mango Salad Rock”. (It’s one of my happy Autistic stims. Basically the complete opposite of my “IKEA 2 days before Christmas Flap”!)




Excuse my crappy cellphone photo of the source material. It’s kind of amazing I actually managed to get a photo before inhaling it!

I love the bright colours and flavours of it. It’s such a sunny dish, and the taste of it lingers (and burns a little!) on the lips for a fair amount of time afterwards, just a drawn out reminder of how amazing it was. Pretty sure it’s actually my favourite dish, now.

Anyway, I shared a photo on my personal Facebook this past weekend, raving about how amazing it was. Friends who don’t live in Ontario hadn’t heard of it, and I promised I would share my recipe as soon as I replicated it.

… and here we are.

Look at this other crappy cell phone photo of the preparation:

Even the separate ingredients just look amazing! LOVE.

Anyway. For this recipe, you’ll want under ripe mangoes – pick ones that are pretty hard. They’ll have the best texture for this, and besides… it’s a salad, not a dessert! It’s also vegetarian and gluten-free!

When it comes to servings… I have no idea. I can put away a truly embarrassing amount of this salad in one sitting, so it’s hard to estimate how much it makes. I’d say 3 as a main dish, and maybe 6 as a side?

Enjoy!




Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

“Extreme” Caesar Salad Recipe (And Homemade Croutons!)

About a year or so ago, I happened across a post – maybe it was a tweet? – where someone mentioned using mayo as a base for Caesar dressing.

I hadn’t considered it before – it’s easy enough to make an emulsion with a stick blender or food processor after all – but it was actually kind of brilliant. Not only did it make things a lot easier, it gets rid of the worries associated with the use of raw eggs.

I decided to mess around with making a mayo based Caesar dressing to our tastes, and came up with this… monstrosity.

This dressing smells TERRIBLE. It burns to eat. The lemon in it makes my tongue feel like it’s ripped to shreds halfway through.

… and it is – far and away – the BEST Caesar salad I’ve ever had in my life.

The weird thing about this recipe is that almost every rave I have about it sounds completely negative! This isn’t about “burst of flavour”, it’s more like “punch you in the face with flavour”. This recipe is definitely geared towards garlic lovers, so keep that in mind!

If you’ve never worked with anchovies before, you may have a weird idea of what to expect. Though this recipe has a lot of anchovy in it, it doesn’t taste fishy at all. Anchovy doesn’t really taste like fish, it just has a rich, salty, complex flavour that adds a ton of character to whatever you put it in. You buy them in little jars, either by the canned meats, or in the fresh fish aisle, depending on your grocery store.

This dressing whips up in just minutes, and makes a SUPER potent dressing. A little goes a long way, so use less dressing than you think you’ll need – you can always mix more in if you want to kick it up a notch or ten!

Anyway.

Making homemade croutons is a good way to accent this dressing, because who wants crappy store bought croutons when you’re serving a special dressing? Not I! So, I’m including a non-recipe recipe for my croutons at the end of the dressing recipe. It only takes about 3 minutes to prepare, and 15 or so minutes to bake – totally worth the effort!

Enjoy!










Creamy Chicken Wild Rice Soup with Gluten-Free Dumplings

This weekend, I’m finally getting around to doing belated American Thanksgiving. We’d actually taken a trip up to Winnipeg a couple weeks ago, so didn’t do anything really Thanksgiving-y at the time.

As with any time I roast a turkey, part of the grocery planning involves what do to with the leftovers – and that generally involves me making bone broth off the carcass. One of my favourite things to do with homemade broth is to make this soup, originally published in my first gluten-free cookbook, Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking. This is definitely a favourite at our house – rich, thick, hearty, and one of the ultimate comfort foods.

While the recipe was originally designed to be used with fresh chicken breast – for speed and ease – it’s easy to make this with leftover turkey. Skip the initial browning of the meat, and simply toss in chopped up roasted turkey breast leftovers with the wild rice, broth, and potatoes.

It’s very customizable, even beyond choice of poultry. Sometimes I’ll skip the dumplings, sometimes I’ll add some parsnip with the carrots, and sometimes I’ll toss a couple handfuls of frozen peas in, right near the end.

Whichever way you do it, enjoy!

Gluten-Free Creamy Chicken Wild Rice Soup with Dumplings

2 Tbsp Olive oil
1 Large onion, chopped
3.5-4 lbs Chicken breast, chopped
3 Garlic cloves, pressed
3 Carrots, sliced
5 Celery ribs, sliced
1 1/2 cups Uncooked wild rice
10 cups Chicken broth
2 lbs Red potatoes, chopped
1/2 cup Butter
1/2 cup Brown rice flour
1 cup White wine
3 cups Heavy cream
1 Tbsp Dried savoury
Salt and pepper

In a large, heavy pot, cook onions in olive oil until just starting to go translucent. Add chicken breast, cook until outside browns slightly. Add garlic, carrots, and celery, cook for one minute. Add wild rice, broth, and potatoes, bring to a boil. Set a timer for 35 minutes.

While soup is boiling, make your roux:

Melt butter in a medium sized pot. Stir in flour until smooth. Cook over medium or medium-high heat, stirring constantly, until it starts to turn slightly golden. Add wine, whisk until smooth. Add cream, continue whisking until smooth. Turn heat down to lowest setting, keep warm, while making the dumplings:

1 cup Light buckwheat flour
3/4 cup Millet flour
1/4 cup Potato flour
1 Tbsp Parsley or savoury flakes
2 tsp Tapioca starch
3 tsp Baking Powder
1 tsp Salt
1/3 cup Shortening or butter
1 1/4 cup Milk or buttermilk

In a medium sized bowl, mix together flours, parsley or savoury flakes, tapioca starch, baking powder,and salt. Measure shortening/butter into the same bowl, and cut into the dry ingredients using a pastry cutter or fork(s). The idea is to work it in until it’s evenly distributed throughout, in very small pieces.

Add milk/buttermilk, stir just until dough comes together. Don’t over stir or beat it. If dough is too crumbly, add a small amount of extra milk. If the dough is sticky, add a small amount of flour.

When the timer goes off, add the roux mixture to the main soup pot, stirring to combine well. Add savoury, season with salt and pepper to taste. Drop rounded tablespoons worth of dough into boiling soup. Cover and simmer for 15 minutes WITHOUT LIFTING THE LID. Serve hot.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Cold Smoked Potato Salad Recipe

Last week, I happened across “smoked potato salad” at a specialty food store. Given that my husband is a sucker for anything smoked, I picked some up. It was ok – good even – but the smoked flavour only came from the mayo.

Of course, we discussed how we would have done it – smoking both the mayo and the potatoes. We discussed the other ingredients we’d use, and before I knew it, we were grocery shopping to make it happen.

Part of our discussion involved the various ways we could tackle the smoking. We could hot smoke the potatoes from raw, or we could pre-cook and cold smoke them. In the end, we decided to cold smoke them after boiling. It gave us more control over the finished texture, for one.

Secondly, I just prefer the texture of boiled potato salad, to roasted potato salad – and hot smoked potatoes would be closer to the texture of roasted.

Now, I’ve already got a great boiled potato salad recipe – my Grandma’s Potato Salad – which I believe to be the *best* potato salad ever… but this comes very, very close to that #1 spot for me, now.

Gramma’s will always have the nostalgia, but this one has a really great flavour, and it’s unique. This turned out fantastic, with a really great smoked flavour throughout! I think we’re going to have to smoke mayo on its own, just for use as a condiment on its own – it would be amazing on burgers and sandwiches.

Enjoy!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!
Cold Smoked Potato Salad







Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Gluten-Free Roasted Beet Gnocchi

Today, we announced that preordering is open for Beyond Flour 2, so what better way to mark the occasion, than to share a great gluten-free recipe?

This recipe almost made it into the book. We had this one and an amazing sweet potato gnocchi. Loved them both, but the photos for the sweet potato ones looked more book-worthy!

While potatoes are obviously traditional for gnocchi, don’t overlook using other root veggies – they pack a ton of great flavour. Also, by roasting these beets, we avoid one of the big problem areas of making traditional gnocchi – boiling potatoes. Being roasted, rather than boiled prevents the beets from being waterlogged – so heavy, doughy, waterlogged dumplings aren’t likely to happen!

As with traditional gnocchi though, you’ll want to handle every stage of mixing with a light hand – keep it as fluffy and loose as possible up to the point of rolling. Handling everything gently will ensure that you’ll end up with soft, pillowy gnocchi.The texture on these is great – actual gnocchi. No gumminess or sandyness, they were easy to work with and held together well.

We love the rich, earthy flavour of the beets… and that is complimented perfectly by the tartness of the goat cheese, and bright flavour of the basil and a little lemon juice.

As pictured, we doubled the recipe, making one batch out of red beets, and another batch out of golden beets. Fussy, yes – but pretty!

Gluten-free Roasted Beet Gnocchi with Goat Cheese and Basil

Makes about 4 servings

2 1/2-3 lbs beets (Red or golden)
1 cup brown rice flour
1 cup potato starch
1/2 cup Sweet rice flour
1/4 cup sorghum flour
1 1/4 tsp salt
1/2 tsp xanthan gum
2 Large eggs, beaten
Potato starch for rolling
Salt
1 cup Butter
1/4 cup Fresh basil leaves, packed
2 tsp Fresh lemon juice
Salt and pepper, to taste
Goat cheese

Wash beets, pat dry. Place beets on a large piece of aluminum foil, folding edges up to create a pouch around the them. Roast at 375 for about 1 hour, or until beets are quite tender.

Allow to cool slightly, then rub the skins off the beets with some paper towels (or your bare hands – expect some staining!).

In a food processor, blitz roasted beets until smooth. Measure 2 cups of puree into a large bowl, reserving the rest for a future use (can be frozen.) Allow to cool to room temperature before proceeding.

In a separate bowl, whisk together flours, starch, salt, and xanthan gum to combine well. Add flour mixture to cooled beet puree, gently fold to combine. Add eggs, once again gently folding to combine. Cover tightly with plastic film, Chill for 1 hour.

Generously dust your work surface with potato starch. Dump gnocchi dough out, knead gently to bring together into a soft ball. If the dough is sticky, add a little potato starch until it’s workable.

Divide dough into 8-10 roughly equal pieces. One at a time, roll each out into long “snakes”, each about the thickness of a thumb. Cut each roll into bite-sized pieces, about 3/4″- 1″ long.

If you’re feeling lazy, you can cook these up as-is. Otherwise, you can roll them over a fork to produce the traditional ridged gnocchi shape. There are many possible ways to do this, and you may want to play with it a bit until you find your own groove. For me, I gently (but firmly!) roll each gnocchi over the back of the fork, aiming towards the pointed ends of the tines. As I roll, the gnocchi will curl over itself into a slight “c” shape. Practice, experiment, and if necessary – Youtube has great tutorials for a variety of methods.

Start a pot of boiling water, and salt it well. Bring it to a gentle, not rolling boil, and cook your gnocchi in batches. As they float to the top, allow them to cook another minute or so before using a slotted spoon to remove them, transferring to a clean bowl or plate.

In a large nonstick pan, melt butter. Chop basil leaves, add to pan along with lemon juice, stir well. Cook for a few minutes, until butter starts to brown. Add cooked gnocchi to the pan, toss to coat. Season with salt and pepper, to taste.

Serve hot, sprinkled with crumbled goat cheese

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Rainbow Salad with Carrot-Ginger Dressing

Last week, I was doing my social media chores on Facebook, when I came across an ad for some takeout place way down south. I have NO idea why it was in my feed – driving 12+ hours for takeout isn’t reasonable! – but it featured a photo of a salad that I needed in my life.

I noted what I could see in it, and planned to make something like it at home. I made a few additions, based on our tastes – edamame, green onions and (optionally) avocado.

For dressing, I decided to throw together a carrot-ginger dressing. Not only were we both in the mood for something like that, it would go really well with the flavours in the salad. Also, I thought that the bright orange of it would be extra pretty against such a vibrant background. I was not wrong!

It actually took me two tries to get the dressing to where I wanted. Hit the flavour perfectly on the first go, but the texture left a bit to be desired. I’d used fresh carrots and pureed them, thinking that would be the easiest for people – not everyone has a juicer, after all.

I really wasn’t happy with the mouthfeel on it, though… so I went back to the original plan, and it was *perfect*. Freshly juiced is best, but if you don’t have a juicer – just buy some carrot juice in the produce section at your grocer.

Finally, this makes a ton of salad – a big, sharable bowl worth. We make it up and keep it in the fridge, picking away at it through a few meals. That is the ONLY reason I’m not including avocado in it – avoidance of brown avocado bits. If you’re making this up as a single serve thing – for a gathering, maybe? – I would recommend including an avocado or two. I love the texture and flavour of it in this!

Enjoy!

Rainbow Salad with Carrot-Ginger Dressing






Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

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