Gluten-free Gourmand

I'm writing today to confess that gluten-free cooking is not always easy. In fact, regular cooking is not always easy. Sometimes, mistakes are made. Take, for example, the recipe variation for the quinoa pancakes that I promised you five months ago. So far, my revisions look much like my first attempts - that is, disastrous: There have been some really humorous moments, such as when I discovered that a food processor should never be filled this full of liquid: Seconds after taking this photo, tomato was sprayed over three walls. I was too embarrassed to take photos of the damage, but I assure you it was extensive. The batch of my tomato sauce turned out anyway, although I might have had more if I didn't spill so much. There were also little things, like when I tried to duplicate my Gluten-free Tempura Recipe with a slight modification, but put the tempura bowl on the hot burner, thereby cooking the batter before the vegetables were dipped in it. I had to make a ne...

Gazpacho is a great summertime dish. Gazpacho is a chilled tomato soup from Spain, where it's usually listed under salads on the menu. Although not all versions are gluten-free, this typical one is naturally gluten-free and vegan. If you're like me and you have plenty of garden tomatoes, this recipe is for you! Gazpacho I start out by peeling and seeding the tomatoes. I tried to skip this step once, but found that the tomato skins lend a weird texture to the soup. Some people don't mind the seeds, so you can choose whether you want to seed it or not. Here's the easiest way to do it: take a big pot and fill it with about 2-3" of water (enough to cover the tomatoes). Set to a boil. Cut a small X in the bottom of: 2 lbs tomatoes When the water is boiling, put the tomatoes in. Boil for 30-60 seconds. Drain, rinse with cold water, and drain again. The skins should be well-split. Set the tomatoes aside to cool. In a blender or food processo...