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Five Gluten-Free Lunch Ideas


Let’s face it, the easiest lunch to pack is a sandwich. Just grab two slices of bread, slap on some meat or peanut butter, and you’re just about done.

Pimiento cheese on apples

Pimiento cheese on apples

But if your child — or your spouse or yourself — has to avoid gluten, then the sandwich option doesn’t look so promising.

Sure, you could get gluten-free bread, but you’ve got to be careful there, too. Some gluten-free breads, even when loaded with mayonnaise or PB&J, taste as horrible as the screen you’re reading this on. (And please don’t try to eat the screen to make sure.)

Salads get old after a while, and soups are not always practical — or welcome when it’s 105 degrees outside. So here are five ideas that go beyond the regular soup-and-salad notion and yet manage to avoid gluten.

They’ll will keep everyone happy when it comes time to open that lunch pack.

  1. Use lettuce or cabbage leaves as wraps.

    Use lettuce or cabbage leaves as wraps.

    Lettuce or cabbage wraps — Leftover chicken, beef, pork or seafood cut into cubes can be used in all types of meat salad, which you can then scoop into lettuce leaves. Think of a Mexican fajita blend, a Thai tiger cry-style mix, a shrimp salad with mayonnaise and dill or a simple chicken salad. You can use either large lettuce or cabbage leaves. Just remember to pack them separately so they don’t get soggy waiting to be eaten.

  2. Cold soba noodle salad — Use the ingredients you like, from cucumber slices and bell pepper strips to cilantro and marinated carrot matchsticks. Then find a dressing or two you like so that you can provide ample variations. Think of an Asian salad with ginger, cilantro and peanuts. Choose either an Italian vinaigrette or a balsamic vinaigrette with tomatoes, fresh herbs and shavings of cheese. Ranch goes well with leftover chicken and fresh vegetables. If you want to avoid the noodles, try lentil salads instead.
  3. A frittata is a quiche without a crust.

    A frittata is a quiche without a crust.

    Crustless quiche — OK, it’s really a frittata, but the point is that you don’t need to add gluten in the form of a pie crust. Simply use your favorite ingredients, such as mushrooms, sautéed vegetables such as onions or red bell peppers, fresh herbs, sausages, any leftover you have in the house. My mother’s standard is ham, cheese and celery leaves.

  4. Stuffed celery — When I was growing up, olive-nut sandwiches were my favorite, and I still make the filling regularly. Just mix slivered almonds and salad olives into room temperature cream cheese. It’s great stuffed into celery, too. So are pimiento cheese, beer cheese, benedictine spread, cream cheese mixed with salsa, egg salad, peanut butter or any other filling. Don’t care for celery? Try using a firm, tart apple instead.
  5. A cheese and salami plate is easy to assemble -- and tastes great.

    A cheese and salami plate is easy to assemble — and tastes great.

    Charcuterie and cheese — Just because you’re avoiding the gluten in bread doesn’t mean you have to give up your favorite sandwich fillings. Try an array of salumi, or cured meats, such as spicy capicola, sopressata, mortadella or, if your budget allows, prosciutto. The same holds true for the cheeses, though you might need to add a stay-cold pack if refrigeration isn’t readily available. Add a few olives, pickles, dried fruit and nuts to round out your meal.

 

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Whole Foods’ New Store Opens Tuesday


Workers put finishing touches on the wine and beer department at the new Whole Foods.

A Whole Foods employee unpacks onions in the produce section.

Whole Foods opens its second San Antonio store Tuesday, and it has plenty of features to entice shoppers. The market is in the Vineyard Shopping Center at 18403 Blanco Road, just north of Loop 1604.

Pizza to bake at home.

Fresh and frequently organic produce, just-harvested seafood, hormone-free meats and poultry, an excellent cheese section and a bustling wine department are all part of Whole Foods stores and are to be expected here. But there will be differences. Next to the produce section will be the bulk foods, including plenty of raw and heirloom items as well as machines that grind almonds, peanuts and more into nut butters.

The grocery section features numerous gluten-free, raw and vegan items, while the prepared foods section features rotisserie chickens that are both organic and conventionally raised, charcuterie, freshly made pizzas that you can bake at home, and a salad bar with organic items. There will also be stations featuring smoked meats, breakfast tacos, customized sandwiches, pizzas and calzones, sushi, hot soups, a hot bar, smoothies and manually prepared coffee drinks, and the grocery chain’s first flour tortilla maker.

Find a recipe at the information center.

You won’t find anything like Bar Blanco in other local groceries. It features six Texas beers and six wines on tap, and you can enjoy a glass while you shop or wait for your food order to be ready. You can also get a growler of your favorite to take home. From 1 to 2 p.m. Saturdays and Sundays, growlers are half off.

In the center of the store is an information center that will help you if you are just stumped about how to prepare a food you’d like to try or if you need help in making meals suited to specific diets, such as diabetic-friendly or gluten-free dishes. You just print out a recipe and then shop for the all of the ingredients, so you can fix it at home.

The Whole Foods growler.

Plus, the folks in the seafood and meat departments will prepare what you want to go.

Don’t have the time to do your shopping? The store’s concierge department will do your shopping for you. Just call in your list, concierge Katie Coyle says, and your items will be packaged and ready to go when you arrive after work or whenever you need them. You can also develop an on-going relationship with the shoppers, so they know the types of food that you prefer and can even let you know of new items or specials. There is an extra charge involved, but how much is your convenience worth?

Finish off with a treat or two from the artisan cookie bar, which is certain to be popular over the approaching holiday season.

The bulk foods are next to produce.

Can’t find anything or don’t understand how to use something? Just ask, says Glen Ebner, the store’s manager. The staff will be glad to get you answers.

The store’s regular hours will be 8 a.m. to 10 p.m. daily with the coffee bar, smoothies and breakfast tacos available after 7 a.m. The opening day ceremony will be at 7:30 a.m. Tuesday. For more information, call (210) 408-3110.

Tiffany Cunningham prepares Parmigiano-Reggiano.

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Matters of the Heart and the SA Dining Scene


Viola Barrios

You gotta get Got Heart. That’s the message coming from Diana Barrios Treviño, who is offering a sweet deal to tempt people.

“It’s July and time to celebrate my mom, Viola, during her birth month!” Diana Barrios Treviño says. “Stop in at Los Barrios or La Hacienda de Los Barrios and enjoy a slice of Pastel con Flan and get a limited edition Got Heart T-shirt for $14.99!”

All of the proceeds go directly to Viola’s Huge Heart Foundation.

“It’s tax deductible, delicious and incredibly stylish!” she says.

Los Barrios is at 4223 Blanco Road. La Hacienda de los Barrios is at 18747 Redland Road.

Whataburger CEO Preston Atkinson presents JoNeen Serna of MDA San Antonio with a check.

Big heart for the MDA

Whataburger apparently has a big heart when it comes to the Muscular Dystrophy Association.

The San Antonio-based burger chain recently presented the local MDA chapter with a check for $100,000, which the staff of the various restaurants raised in a day.

Whataburger also threw a party for 10 local children who are headed off to MDA summer camp as well as their families.

Whataburger is also showing some concern for the heart by introducing a new menu of items under 550 calories. They include:

  • Whataburger Jr. with Bacon & Cheese, 400 calories
  • Double Meat Whataburger Jr. with Cheese, 470 calories
  • New Grilled Chicken Melt, 460 calories
  • Grilled Chicken Sandwich, 510 calories
  • Chicken Fajita Taco, 420 calories
  • Whatacatch Sandwich, 450 calories

Whataburger breakfast choices under 550 calories include:

  • Cinnamon Roll, 390 calories
  • Bacon & Egg Taquito, 380 calories
  • Bacon or Sausage Biscuit, 350 to 540 calories
  • Egg & Cheese Biscuit, 450 calories
  • Biscuit & Jelly, 340 calories
  • Egg Sandwich, 310 calories

The baked goods at Little Aussie Bakery are all gluten-free.

Gluten-free goodness

A growing number of restaurants in San Antonio are offering gluten-free offerings to meet the growing number of people living with celiac disease.

And Little Aussie Bakery, 3610 Avenue B, is helping a few of them.

The bakery is now making the following gluten-free items for local restaurants:

  • Whole flax buns for the various Babes Burgers
  • Focaccia for All Aboard Deli, 5255 McCullough Ave.
  • Buns for the Cove, 606 W. Cypress
  • Pizza crust for Gallo Pizzeria, 164 Castroville Road
  • Buns for various Rome’s Pizza places

Little Aussie has its own great gluten-free products, dishes and a dazzling array of baked goods, including mouthwatering cakes, that are worth checking out, too. Call (210) 826-7787.

Perry’s Steakhouse

4 for $4 at Perry’s

Perry’s Steakhouse in the Shops at La Cantera, 15900 La Cantera Parkway, has a thing for the number 4.

During the month of July, if you visit Perry’s on a Monday, Tuesday or Wednesday (except July 4), $4 gets you  your choice of an 8-ounce version of the famous pork chop; the house-made Polish sausage appetizer; the Candy Bar dessert, reminiscent of a Reese’s Cup; and the Perry-tini, a take on a lemon drop martini. Or you could have all four for $16.

On a visit this week, plenty of $4 pork chops were being served to the folks in the bar, which is where those of us without reservations sat and enjoyed the live piano as well as the various treats we tried.

For reservations, call (210) 558-6161.

If you have restaurant news, email griffin@savorsa.com or walker@savorsa.com.

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Beer of the Week: Redbridge Beer


 

 

Beer of the Week is sponsored by the Lion & Rose. Each week, we introduce you to a wonderful brew that’s a little bit different and well worth seeking out.

 

 

 

Redbridge Beer

Redbridge comes from Anhauser-Busch. But unlike the brewer’s many other products, this one is made from sorghum, not wheat, which makes it gluten-free and perfect for those who are living with celiac disease. The company introduced the brew in 2006 and has taken several medals for best gluten-free beer. Granted, it’s not a huge category, but the number is growing.

Open a bottle and pour it into a pint glass and you’ll notice a pale amber color with plenty of foam that dissipates quickly into a ring around the edge. The aroma is floral and sweet with a slight caramel tone, but not terribly complicated, just straightforward fun. Best of all, it smells like beer.

The same can be said of the taste. The body is fairly light, but there’s a decent fizz on the tongue and some nice roasted grain flavor, leading to a hoppy finish. There’s a touch of sorghum flavor, if you know what that tastes like. If you don’t, just enjoy a certain sweetness that blends into the mix And it tastes like beer.

Nothing complicated like a Belgian trippel or a British porter, mind you. But it’s much better than no beer at all.

You can enjoy this beer all by itself or partnered with a great many foods. At the Lion and Rose, you could mate Redbridge brew with plenty of items from the pub’s gluten-sensitive menu. Corned beef and cabbage would be particularly fine, or, if you’re looking for a light snack, try the bacon-wrapped shrimp known as Angels on Horseback.

If you’re inviting guests over for the holidays and are stocking up on beer, grab a six-pack of Redbridge. You never know when someone is going to be gluten-intolerant, and having something on hand that he or she can drink is just one more way of making everyone welcome.

 

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Fralo’s Plans to Add Microbrewery, Plus Eating Vegan and More


Artful pizzas at Fralo's that taste as good as they look.

Fralo’s Art of Pizza, 23651 I-10 W., is expanding at its Leon Springs location.

Owner Frank Hakspiel says he has purchased microbrewery equipment from Sea World and plans to open his own brewery on the property in the spring. The microbrewer from Sea World has agreed to help him get started once the equipment has been moved to the site.

He has already named one of the beers, Grant’s Pale Ale, for his infant son. Grant’s name is also on the caramelized pear and prosciutto pizza the restaurant offers.

Hakspiel is also talking about adding a second restaurant next door. It would offer high-end Italian food prepared by former Il Sogno chef Luca Della Casa, who has been working at the restaurant, making all of the revamped pasta dishes and providing specials each weekend. “He makes all of the pasta,” Hakspiel says.

Della Casa has also added a Torino pizza — Italian sausage, chicken, arugula, sun dried tomatoes, mozzarella and provolone cheese with a spicy tomato sauce — that was named after his home region in Italy. Torino is also a possibility for the name of the new restaurant, Hakspiel says.

Isn't she a beauty? Fralo's is going to transform her into a catering truck.

As if all that weren’t enough, Hakspiel has plans for the 1940s-era fire truck he has on the property. He plans on adding an oven to the back of the truck and use it for catering. Kids of any age who have played with a miniature fire truck should love having the real thing at a party.

We learned this over a wonderful lunch at Fralo’s with vegan travel blogger Carolyn Scott-Hamilton, who produces and writes HealthyVoyager.com. She was able to get a vegan pizza that she declared one of the five  best she has ever had. In keeping with Fralo’s ongoing desire to please a multitude of tastes and diets, the restaurant also offers gluten-free and whole wheat crusts as well as an off-the-menu feature of a miniature pizza made on a portobello mushroom for those who are avoiding flour.

For more information about Fralo’s, call 210-698-6616 or click here.

 

Exploring more vegan options

Carolyn Scott-Hamilton and her husband, Dan Hamilton: Healthy Voyagers at Fralo's.

Other restaurants Scott-Hamilton and her husband, Dan Hamilton, also her cameraman, visited during their stay were Mi Tierra, the Cove and Adelante. She described the latter, with its riot of color and collection of whimsical Mexican folk art as looking “like Pee-Wee’s Playhouse.”

The couple are from Los Angeles and were here on a Convention and Visitors Bureau trip for travel writers. A Boston blogger who writes about women traveling alone and an Orange County mom who writes about traveling with her kids were also invited. All three were part of teams that competed against each other in a series of events that ranged from feeding the lorikeets at the zoo to lassoing a statue of a cow. On Sunday, in the heat, the couple found themselves running from the Tower of the Americas to the Alamo, where they had to start a conga line and encourage as many participants as they could to join in.

If you’re wondering why Scott-Hamilton and her husband didn’t go to Green, Pavani Express or the city’s new vegan restaurant, Vegeria, which opened last week at 8407 Broadway, it’s because she likes to focus her trips on restaurants where vegans are welcome, even if the place is not entirely vegan.

At the Cove, she was able to get the Vegan Bacon Cheeseburger and a Vegan BLT along with a gluten-free beer before heading off to First Friday.

If you are looking for vegan food and are unsure if a restaurant can accommodate your tastes, give it a call first and ask. It’s as simple as that.

Wine Spectator honors area restaurants

Wine Spectator magazine has released its annual roundup of restaurants with excellent wine lists. New this year is Antlers Lodge at the Hyatt Hill Country, 9800 Hyatt Resort Drive.

Others to make the list are Bohanan’s Prime Steaks & Seafood, Biga on the Banks, Chama Gaúcha Brazilian Steakhouse, Coco Chocolate Lounge, Fleming’s, Fogo de Chão, Francesca’s at Sunset, Kirby’s, Las Ramblas, Morton’s the Steakhouse, Ruth’s Chris Steak House, Silo, the Melting Pot, the Palm and Wildfish Seafood Grille.

The importance of the list has been debated, but despite any faults, it does bring in customers, which is why you’ll find a restaurant like Morton’s unveiling a new program, the Sommelier Selections of its wine list. This area includes boutique wines and rare gems that include Ladera Cabernet Sauvignon (Howell Mountain 2005) and Freemark Abbey Cabernet (Napa 2002), which are available only at Morton’s domestic locations.

Wine on tap

We always thought wine sales would go up if you could get a great glass without having to buy the full bottle. This is the secret behind the Boerne Wine Company, 302 S. Main St., Boerne, where you can try such top-shelf wines as PlumpJack and Palmaz by the glass from their dispenser systems that keep an open bottle fresher for longer period of time.

Now, Boston.com is reporting that a few wineries are selling their best by tap. “That’s right, sauvignon blanc and pinot noir from kegs, not bottles, dispensed from a tap like beer and ale,” the article says. “The approach promises to remake restaurant by-the-glass programs by lowering costs, dramatically reducing waste (wine in open bottles deteriorates rapidly), and making the whole process considerably greener. … But a switch won’t happen overnight.”

Costs, of course, are a factor. But if this catches on, it will be a revolution in wine and dining.

 

 

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Hazelnut-encrusted Salmon with Cilantro-Lime Crème


Hazelnuts are used in the crust of this salmon dish.

“A coating of toasted hazelnuts encrusted on a fresh, sweet fillet of salmon adds a buttery, smoky flavor,” Robert M. Landolphi writes in “Gluten-Free Every Day Cookbook.” “The Cilantro-Lime Crème adds the perfect bit of tang.”

Hazelnut-encrusted Salmon with Cilantro-Lime Crème

Cilantro-Lime Crème:
1/4 cup sour cream
1 tablespoon freshly squeezed lime juice
1 teaspoon minced fresh cilantro
Salt, to taste
Freshly ground pepper, to taste

Salmon:
1/2 cup tapioca flour
Salt, to taste
Freshly ground black pepper, to taste
1/2 cup hazelnuts, ground
1/3 cup gluten-free dried bread crumbs
2 tablespoons minced fresh rosemary
2 large eggs
Olive oil, for pan-frying
4 (6-ounce) salmon fillets, skin and pin bones removed

Preheat the oven to 375 degrees.

For the crème: In a small bowl, whisk together the sour cream, lime juice and cilantro. Season with salt and pepper to taste and refrigerate until needed.

For the salmon: In a shallow bowl, combine the tapioca flour and a pinch each of salt and pepper. Set aside. In a 9-inch pie plate, combine the hazelnuts, breadcrumbs and rosemary; stir to blend. In a small bowl, whisk the eggs until pale and frothy.

In a large ovenproof skillet, heat 1/4 inch olive oil over medium-high heat. Dredge both sides of the salmon fillets in the tapioca flour, then in the eggs, then in the hazelnut mixture. Place the salmon fillets in the skillet and cook until lightly browned on the bottom, 2 to 3 minutes. Flip the salmon over and repeat on the other side. Transfer the pan to the oven and roast until the salmon is flaky and slightly translucent, 5 to 7 minutes. Serve with a dollop of Cilantro-Lime Crème.

Makes 4 servings.

From “Gluten-Free Every Day Cookbook” by Robert M. Landolphi

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Cookbook Helps Ease the Path of Going Gluten-Free


Are you one of the growing number of people who have been diagnosed with celiac disease? Robert M. Landolphi can sympathize.

The chef saw just how debilitating this condition can become, especially when left undiagnosed and untreated.

“In 1996, I married a young, bright, enthusiastic woman and we began planning for a hopeful future and a large family,” he says. “It soon became clear, however, that we were not completely in control of our destiny. While she was in graduate school, Angela’s health took a slow but progressive turn for the worse. After several months of fatigue, digestive symptoms, and unexplained aches and pains, even more symptoms emerged: rashes, hair loss, peripheral neuropathies (tingling in finger/toes), muscle weakness, numbness and pain, and headaches, and then a complete shutdown of her reproductive system. Countless doctor visits with numerous specialists followed.”

The real diagnosis was celiac disease, a multisystem disorder “triggered by gluten, the primary protein found in wheat, barley and rye grains,” he says. “Treatment is easy: no medicine, no therapy, just lifelong adherence to a gluten-free diet.”

Within three days of giving up gluten, Angela began to experience a drastic return to a healthy status.

But going cold turkey on pasta, bread, cereal, pastries or cake isn’t easy. That’s why Landolphi decided to write the “Gluten Free Every Day Cookbook” (Andrews McMeel, $16.95). The Johnson and Wales graduate developed a host of dishes that his wife could eat without missing the staples of her former diet, and he wanted to share them with others. The recipes include a Pecorino Pizza Crust, Corn Bread, Flaky Buttermilk Biscuits and Zucchini-Spice Bread.

The rest of the book is filled with dishes, both savory and sweet, that can be made without gluten — and you won’t miss them. The list ranges from Chicken Enchilada Casserole and Hazelnut-encrusted Salmon with Cilantro-Lime Crème to White Chocolate-Strawberry Pie and Blueberry and Whipped Cream Pie.

The author also includes charts with suggestions for substitutions to help those going gluten-free. (Going gluten-free apparently isn’t limited to those with celiac. I read a recent article in which going gluten-free was said to be a treatment for eczema.)

San Antonio, with its fondness for flour tortillas and King Ranch Chicken, isn’t exactly a gluten-free paradise. But there are dining options out there. The Little Aussie Bakery, 3610 Avenue B, is the only entirely gluten-free restaurant in San Antonio, but many others, including Beto’s Comida Latina, 8142 Broadway, and Aldaco’s Stone Oak, 20079 Stone Oak Parkway, gladly accommodate the needs of people with celiac disease. For more information on restaurants with gluten-free options, visit AlamoCeliac.org and click on the Defensive Dining button.

There’s also at local gluten-free grist mill called Lamb’s that’s operated by HGD Foods. For one of its recipes, click here.

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Blueberry and Whipped Cream Pie


You can make a pie crust without gluten. And it tastes great.

Blueberry and Whipped Cream Pie

2 tablespoons cornstarch
1/2 cup plus 2 tablespoons water, divided use
4 cups fresh or thawed frozen blueberries, divided use
1/2 cup sugar
2 teaspoons freshly squeezed lemon juice
Pinch of salt
1 fully baked Flaky Single Pie Crust (recipe follows)
1 cup heavy cream
1 tablespoon sugar

In a small bowl, whisk together the cornstarch and the 2 tablespoons water.

In a heavy, medium saucepan combine 2 cups of the blueberries, the sugar and the remaining 1/2 cup of water. Bring to a boil over medium-high heat, stirring to dissolve the sugar, 3 to 4 minutes. Stir in the cornstarch mixture, lemon juice and salt. Stir constantly until the mixture becomes thick but still pourable, about 1 minute. Remove from the heat and stir int he remaining blueberries. Pour the mixture into the pie shell, let cook for 1 hour, the refrigerate overnight.

In a deep bowl, beat the heavy cream until soft peaks form. Add sugar and beat until stiff peaks form. Using a rubbert spatula or a frosting spatula, spread the whipped cream evenly over the pie, then lift the spatula to make peaks in the whipped cream. Cut into wedges and serve.

Chef’s tip: Do not store the pie in the refrigerator for more than 1 day, as the whipped cream will begin to break down.

Makes 1 (9-inch) pie.

From “Gluten-Free Every Day Cookbook” by Robert M. Landolphi

Flaky Single Pie Crust

1 1/4 cups white rice flour
1 cup tapioca flour
1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup vegetable shortening
4 tablespoons butter, cold
1/2 cup milk

In a medium bowl, whisk together the white rice flour, tapioca flour, sugar, baking soda, xanthan gum and salt. Add the shortneing and butter to the flour mixture. Using your fingertips, a pastry blender or two dinner knives, rub or cut the shortening and butter into the dry ingredients utnil they are the texture of a coarse meal with pea-size pieces. Gradually stir in the milk with a fork to moisten the dry ingredients. On a board lightly floured with tapioca flour, form the dough into a ball, then a disk. Wrap in plastic wrap and refrigerate for at least 2 hours or up to 2 days.

Preheat the oven to 350 degrees. Butter a 9-inch pie plate and set aside.

Roll out the dough between two pieces of waxed paper into a 12-inch round. Remove the waxed paper from the top of the round and invert the pie plate on top of the dough. Place your other hand under the waxed paper and turn the round over so that the dough falls into the pan. Tuck the dough into the pan and then peel off the waxed paper. Let the overhang drape over the edge of the pie plate, while gently fitting the dough into the pan. Using scissors, trim the dough to a 1-inch overhang. Fold the overhang under evenly. Crimp the edges of the pie crust with your thumb and forefinger or press it with the tines of a fork.

To make a partially baked crust: Using the tines of a fork, evenly poke holes in the bottom and sides o the crust to prevent it from rising when prebaked. Bake 8 minutes before adding the filling and finishing the baking.

To make a fully baked crust: Using the tines of a fork, evenly poke holes in the bottom and sides of the crust to prevent it from rising when prebaked. Bake until golden brown, 18 to 20 minutes. Let cool completely before billing.

Double-Crust Pie Dough: Double the previous recipe to make 2 disks of dough. Wrap each in plastic wrap and refrigerate for at least 2 hours or up to 2 days. Follow the instructions in individual recipes for rolling out, filling and sealing the dough.

From “Gluten-Free Every Day Cookbook” by Robert M. Landolphi

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Gluten-Free Chicken Enchilada Casserole


Use either brown rice tortillas or corn tortillas to make this layered casserole.

Use shredded cheddar in this casserole.

Transform a favorite dish into a gluten-free new favorite.

Chicken Enchilada Casserole

1 1/2 cups sour cream
1 (8-ounce) jar diced green chiles
4 large green onions, chopped (including green parts)
1/2 cup minced fresh cilantro
1 1/2 teaspoons ground cumin
2 cups diced cooked chicken
2 cups firmly packed shredded sharp cheddar cheese, divided use
Salt, to taste
Freshly ground pepper, to taste
1 (16-0unce) jar medium-hot salsa, divided use
6 brown rice tortillas or corn tortillas, cut in half

Preheat the oven to 350 degrees and grease a 9-by-13-inch glass baking dish.

In a large bowl, combine the sour cream, chiles, green onions, cilantro, cumin, chicken and 1/2 cup of the cheese. Season to taste with salt and pepper.

Spread 1/4 cup of the salsa on the bottom of the prepared dish and lay 4 tortilla halves in the dish to cover the bottom. Spread half of the filling and 1/2 cup of the cheese on top of the tortillas. Layer 4 more tortilla halves on top of the cheese, then spread with 1/4 cup of the salsa. Spread the remaining filling on top of the salsa, followed by the remaining tortillas. Top with the remaining salsa and cheese.

Cover with greased aluminum foil and bake until heated through, about 40 minutes. Remove the foil and bake an additional 10 minutes, or until the cheese on top has melted. Let rest for 15 minutes before cutting and serving.

Makes 6 servings.

From “Gluten Free Every Day Cookbook” by Robert M. Landolphi

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African Peanut Soup a Gluten-Free Treat


Chunky peanut butter adds to the flavor and texture of this soup.

Need an easy soup recipe that’s gluten free? The trick to making this as simple as possible is to have all your ingredients ready at the start.

Robert M. Landolphi has included this recipe in his “Gluten Free Every Day” cookbook. “The recipe was originally written using wheat flour as the thickener,” he writes. “With a few adjustments and the addition of arrowroot, I was able to prepare this delicious soup for all to enjoy.”

African Peanut Soup

3 tablespoons peanut oil
1 1/2 cups chopped yellow onion
1 cup peeled, diced carrot
1/2 cup chopped celery
1 cup diced green or red bell pepper
4 cups chicken stock or broth
1/2 cup chunky natural peanut butter
4 plum tomatoes, chopped
2 cups diced cooked chicken
1 1/4 cups milk, divided use
Pinch of cayenne pepper
1/2 tablespoon arrowroot
Salt, to taste
Freshly ground pepper, to taste

In a large saucepan, heat the peanut oil over medium heat together with the onion, carrot, celery and bell pepper. Sauté until tender, about 5 minutes. Add the stock and peanut butter and simmer for 15 minutes. Add the tomatoes, chicken, 1 cup of the milk and the cayenne pepper. Simmer for 15 minutes.

In a small bowl, stir the remaining 1/4 cup milk and the arrowroot together until smooth. Add to the simmer soup and stir for 1 to 2 minutes until the soup thickens. Season to taste with salt and pepper.

Makes 4 to 6 servings.

Adapted from “Gluten Free Every Day” by Robert M. Landolphi

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