Gluten Free

Check out this website. I just made a mocha chocolate cake from a gluten free cake mix & one of their recipes. It came out alright, not amazing, but alright.

1-19-12 Today I made this French Onion Soup. I didn’t do the whole oven/crouton/cheese thing but it is SO tasty and delicious! I’m planning to make gluten free croutons tomorrow out of some old gluten free bread that I have.


  • 8 thinly sliced medium sweet variety onions (I used Walla Walla onions in this recipe)
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 1/2 teaspoon granulated sugar
  • 1 teaspoon salt
  • Fresh ground pepper (white pepper if you have it) to taste
  • 1 tablepoon potato flour (not starch)
  • 2 quarts (8 cups) gluten-free beef stock (homemade or commercial) See notes
  • 1 1/2 cups dry white wine (I used Chardonnay)
  • 1/2 cup good quality dry sherry
  • For Croutons:
  • 12 rounds of your favorite gluten-free bread (I used 1 recipe for GF Buckwheat Honey English Muffins, halved each muffin and used a round biscuit cutter to make GF croutons to top soup) OR use ready-made gluten-free salad croutons for convenience
  • 1 pound shredded Gruyere cheese
  • 1 large clove garlic, halved
  • 2 tablespoons olive oil
  • 6 ovenproof soup crocks
  • Recipe for Homemade Beef Stock from Guide to Italian Food


Heat butter and olive oil in a large stockpot over medium heat. Add sliced onions, sugar, salt, and pepper. Cook the onions for 30-35 minutes, stirring occasionally until onions are caramelized and golden brown. Sprinkle flour over cooked onions, stir it through and cook for about 90 seconds.

Increase heat to medium-high and add beef stock, wine and sherry to onions. When the soup begins to boil, immediately reduce heat to low, cover stockpot and simmer for 30 minutes.

To make the croutons, use a round biscuit cutter to cut gluten-free bread. Broil the bread slices on low for about 3 minutes on each side. Watch closely to avoid burning the croutons. They should be dry and lightly toasted. Rub each crouton on both sides with the cut side of the raw garlic clove and brush with olive oil. Return the bread to the broiler and toast for 2 more minutes on each side, just until golden brown.

Preheat oven to 450F / 232C. Place ovenproof soup crocks on a baking sheet for safety and easy handling. Ladle soup into the crocks and place 2 rounds of Gf bread or 1/8 cup of commercial gluten-free croutons on top of soup in each bowl. Evenly sprinkle cheese on top of the croutons. fully place baking sheet with soup crocks in preheated oven for 12-15 minutes or until is a bubbly golden brown. Serve immediately.

1-18-12 Today I am frustrated with this new regimen. It is so expensive and so hard to find ways to still have bread and pizza and things that are normally SO easy and inexpensive to purchase. I did cheat on Tuesday and eat pizza. Boy did I feel sick afterwards. I can’t say that I feel any different yet though. Its been 18 days. I have lost weight, but other than that I don’t notice a difference in any of my other symptoms. I’ve been eating a lot of veggies, yogurt, and rice. I did just get some gluten free oats so I’m planning to make a ton of yummy granola which will be a nice change of pace. If you find any good GF recipes let me know!

1-1-12 I am gluten free. I am merely trying it out to see if it makes me feel healthier and more energized. So far I haven’t noticed much of a difference although since I can no longer snack on things at work, I have drastically cut back on my sugar intake. I will periodically add thoughts and recipes to this page so check back often!

I’ve made some gluten free bread from a mix which was ok and this week ventured out to make gluten free cookies. I found this recipe and was very pleased with how they turned out. They are the right amount of gooey and chocolatey deliciousness. Enjoy!

Deep Dark Chocolate Cookies

Nonstick vegetable oil spray

1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided

3 large egg whites, room temperature

2 1/2 cups powdered sugar, divided (I used 2 cups)

1/2 cup unsweetened cocoa powder

1 tablespoon cornstarch

1/4 teaspoon salt

Preheat oven to 350°F. Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.

Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 (I halved the sugar here) cup sugar. Continue beating until mixture resembles soft marshmallow creme. Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).

Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.

Yield: Makes about 18


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