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Cooking Gluten-Free!
A food lover's collection of recipes without gluten or wheat is back!

Gluten free cooking is a great challenge and sifting through the maze of gluten-free recipes on the Internet, searching for excellence, can be frustrating and time consuming. Order the new digital book on CD-ROM now which features every page of the hardcover book in easy to print PDF format.

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Oct 28 14

Mixed Berry Pie

by Karen



our farmers market pie crust

our farmers market pie crust

I had a friends’ mom over the other day to bake pie and this is what we made.  It has become a new favorite.

I am preparing to share my farmers market pie crust later this week so we have been baking and photographing and eating…..

Oct 28 14

Monday Night Dinner–Chipotle Chili with Cilantro Lime Cream

by Karen
Chipotle Chili with Cilantro Lime Cream

Chipotle Chili with Cilantro Lime Cream


I made a big pot of this Monday night and every last morsel …….gone.

Daughter disappointed she didn’t get to have any for lunch the next day.

Chipotle Chili with Cilantro Lime Cream

Lorna Sass has several books dedicated to pressure cooking. This recipe is adapted from her book, The Pressured Cook  (William Morrow, 1999).  She is creative and helps ease the mystery of using the new safe pressure cookers.  This recipe takes about 30 minutes using a pressure cooker, but for normal stove top cooking it takes about an hour and half.

Smoky chipotle chilies, roasted red peppers, a touch of cinnamon, lime juice, and cilantro make this chili exceptional.

i n g r e d i e n t s :

Cilantro -Lime Cream
A cool counterpoint to the spicy chili.

1 cup sour cream
½ cup tightly packed chopped fresh cilantro
1 tablespoon freshly squeezed lime juice
¼ teaspoon salt, or more to taste


2 tablespoons olive oil, or more if needed
2 pounds well-trimmed boneless beef chuck (buy pre-cut stew meat in the store)
1 medium coarsely chopped onion
2 teaspoons whole cumin seeds|
2 tablespoons chili powder
2 cups beef broth (add 1 cup more if using Dutch oven)
1 large green bell pepper, seeded and diced
¼ teaspoon ground cinnamon
3 tablespoons of pureed chipotle chilies in adobo sauce (I keep this frozen by the tablespoonful)
3 tablespoons tomato paste
1 can of either pinto beans or kidney beans
2 large cloves garlic, passed through a garlic press or finely chopped
1 teaspoon dried oregano leaves
1-12 oz jar roasted red peppers
1 tablespoon freshly squeezed lime juice

4 servings

Make cilantro-lime cream by combining sour cream, cilantro, lime juice, and salt in a nonreactive bowl. Keep refrigerated until ready to use.

Preheat oven to 300 degrees.
On the cooktop, heat a tablespoon of oil in the Dutch oven (or stock pot) over medium-high heat.

Brown beef in small batches, adding more oil if needed. Set the beef aside on a plate. Heat another tablespoon of oil. Add onions and cumin and cook for 1 minute, stirring frequently. Return beef to the pot. Add chili powder, stir to completely coat beef, and cook for an additional minute. Add broth and stir well, scraping up any browned bits stuck to the bottom of the pot. Stir in green pepper, cinnamon, and chipotle chile sauce.

Cover Dutch oven and place in preheated oven, simmer until meat is tender, about 1.5 hours. (stockpot method: simmer on stove top 1.5 hours stirring occasionally)
Remove from oven and blend tomato paste into chili. Add the canned beans, garlic and oregano. Season with salt and pepper. Taste for seasoning.
Return to oven or heat on cooktop until beans are warmed through and garlic loses its raw taste.
Minutes before serving, stir in the roasted red peppers and cook for another minute. Stir in lime juice to enhance the flavors.

Top each portion with a generous spoonful of Cilantro-Lime Cream.

wine suggestion:  California Syrah


Oct 20 14

Chicken Piccata-Easy Weeknight Meal

by Karen


carmen 2014

Our daughter graduated from college this year and despite all the odds, landed a job in her chosen field– she had 3 days of summer vacation before starting her career. In September she moved out with roommates and is officially on her own! read more…

Oct 15 14

Gluten Free Popovers

by Karen


the latest recipe for our new book

the latest recipe for our new book




I am pretty excited about a new discovery recipe for our upcoming book.  Last year we had a neighbor friend introduce us to popovers.  After recent testing I discovered it can be used for both mini popovers or the large standard size.  This is a big deal because the old recipe I used for the large popovers was ALOT of work which means I never made them.

Oct 4 14

Jane E. Brody- A Common, but Elusive, Diagnosis

by Karen


I read Jane Brody’s column in the New York Times pretty regularly– this article on Celiac Disease (link) it is a quick snapshot with some good information. read more…

Sep 27 14

New Inspiration

by Karen



Just before the recent International Food Bloggers Conference I took a food photography class….just to check it out….see what I could learn….did I need a new camera?…..and as I look at the detail of the cookies above…. the answer is yes ……all the nooks and crannies pop out with visible grains of sugar,  you can get so close with a macro lens.  Now I want to take pictures of everything! read more…

Sep 17 14

IFBC 2014….in just a few days

by Karen



  read more…

Aug 19 14

Food Photography Class in Seattle

by Karen
courtesy Aran Goyoaga

courtesy Aran Goyoaga


With the cooler mornings and the knowledge that only a few weeks of summer remain, I tend to start something new at this time of year.
It’s a fresh beginning, a new school year for my son and for my graduated daughter— a new job and moving out with roommates.

My renewal comes in the form of a food photography class AND I will be getting a new camera. read more…

Aug 19 14

Sautéed Cauliflower

by Karen


sauteed to perfection cauliflower

sauteed with red pepper flakes, capers, salt and olive oil


This year marks my first harvest of cauliflower.  We have become fanatics for sautéed cauliflower. read more…

Jul 7 14

The Best Gluten Free Strawberry Shortcake

by Karen

For years we have served pound cake with fresh strawberries and whip cream. But……..
I have spent the past few days experimenting with recipes to make Strawberry Shortcake.
This recipe offers a true biscuit that does not fall apart.
Shortcake is commonly a rich biscuit–this recipe fits that description. read more…