Gluten-free Gourmand

I love dairy. When I was trying to figure out what my health problems stemmed from I was mortally afraid that it would be wheat or dairy, or both. I was actually relieved that it was just wheat. While there are grains galore that you can use to make muffins or scones , there is really no substitute for dairy. However, when I went off wheat I became temporarily lactose intolerant . This is common for people recovering from gastrointestinal disorders, including celiac sprue. It was in this period of secondary lactose intolerance that I discovered a dairy-free New England style clam chowder. It was only later, after reading virtually every clam chowder label out there, that I realized that this is one of the few canned clam chowders in existence that is also gluten-free. The only other one I've found is Progresso brand, but that one has MSG (which is possibly not safe for celiacs - can anyone give me a definitive answer on this?) Down to the nitty-gritty: I really like this so...

I had never made my own tempura before creating this recipe.  However, I wasn't afraid to try it gluten-free.  This tempura recipe didn't come out looking like a typical all-over breading, but instead resulted in an ultra-light batter and a surprisingly tasty vegetable dish.   For a vegan version, see this recipe on I Am Gluten Free, which was my inspiration for creating a tempura recipe of my own. Dipping Sauce Recipe: Tempura is usually served with a simple dipping sauce. Combine: equal parts (GF) soy sauce and water a dash of rice vinegar a dash of mirin (optional) a bit of sugar Gluten-free Tempura Recipe: Cut in to pieces 1/4 inch thick: 4-5 assorted vegetables Pat the vegetables dry. Heat in a large skillet: 3/4 inch to 2 inches oil I used mostly olive oil with some sesame oil. You will know that the oil is the right temperature when a little bit of batter dropped in it only sinks halfway to the bottom, then immediately floa...

I don't exactly think of Carson City, Nevada as a gluten-free mecca. While my relatives there are very supportive of my diet and have made wonderful meals for me, when I travel back to Carson City to visit I always wonder what exactly I'm going to end up eating when I go out on the town. Well, no more! I found out by accident that Carson City has some of the best wheat-free, gluten-free bread I've ever tasted. The City Cafe Bakery at 701 S. Carson Street is the producer of this fine GF product. They make a whole host of gluten-free treats, including sandwiches, scones, and muffins. They bake the bread on-site, and they sell it by the loaf. Loaves come sliced, frozen, and unlabeled. My stepmother Penny helped me vet the bread, and she said that she tasted corn flour. I called to get the list of ingredients, and corn starch is definitely in there. The bread also contains eggs and milk. Penny noted that the bread is much lighter than most GF breads. In fact, I thi...