Top Ten Gluten-Free Recipes on Gluten-Free Goddess®

Reader's faves: the top gluten-free recipes on Gluten-Free Goddess blog.

As the first decade of the new millennium chugs to a long slow finish like the spunky little engine that could, top ten lists are sprouting up everywhere. Top ten movies, top ten playlists. Which begs the burning question for celiac survivors. Hello! Where is our own gluten-free top ten list? Where is our shining and sparkly Top Ten Gluten-Free Goodness? It's a new year. A spanking new decade. Let's party.

So without further ado, here is my own humble contribution to the Best of the Best in the expanding gluten-free recipe universe.

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A Bevy of Gluten-Free: Fruit and Vegetables

Jewels at the farmers' market -- naturally gluten-free.

Walking the Santa Monica Farmers' Market beneath dove gray December skies I fell in love with the quiet beauty of seasonal fruits and vegetables protected under netting. There is something so poetic, so archetypal about it. So shy and evocative. Seductive and beckoning. So downright bridal. So understated gorgeous. So rather than waxing all Emily Dickinson on ya and conjuring words for the experience I thought I might use my camera instead.

And let my pictures do the talking.

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Chocolate Quinoa Brownies- Gluten-Free and Vegan

Vegan gluten-free brownies made with quinoa flakes.

Your stubborn and chocolate obsessed gluten-free goddess has been working overtime. In between shooting photographs of the holiday lights and skaters in Santa Monica and battling the return of the flu I fought off some weeks ago (I believe in recycling, Darling, but this is a wee bit ridiculous) I have been utterly possessed. Haunted by the ghost of chocolate brownies. Vegan chocolate brownies, to be exact (because I've already served up the best egg-based gluten-free brownie I can think of, so if you haven't tried my Dark Chocolate Brownie recipe or the Chocolate Brownie made with pecan meal, Darling- Go!).

Baking failures do not sit pretty with yours truly. Especially when I am achy and voiceless and my head feels like a giant damp wad of gluten-free dough with too much xanthan gum added (you gluten-free bakers know exactly what I'm talking about). I feel like the goddess of sticky, thick and dull. And there ain't no cure. Except maybe a hot toddy. Or three.

Lucky for me I have a husband who likes to bake. A husband who says (as his brittle, grumpy hot-flashing wife is muttering expletives and scraping another gooey not-in-a-good-way gluten-free vegan brownie failure into the perky polka dotted trash can), So.

How can we make this work?

For a split second I panic and think, He's over it. He's finally tired of living gluten-free. Living without baguettes and bagels and croissants out of love, a sense of duty, or comradeship and support.

He's done. Finished. He's out the door, no looking back.

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Happy Winter Solstice!

Wishing you and your family 

the warmest of winter greetings 

for a safe, healthy and beautiful holiday season.

xox

Karina

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Jewels at the Santa Monica Farmers Market

Gorgeous fresh picked carrots in a rainbow of colors.

This week at the Santa Monica Farmers' Market the jewels of the season glow. Among my favorites? The rainbow carrots in orange, ruby, purple and gold. Some roots were so young they were the tiniest of crooked fingers, delicate and naturally sweet. These carrots make wonderful crudities for hummus.

Serve raw with:

Roasted Red Pepper Hummus
Jalapeño Lime Hummus
Classic Hummus Tahini with Spiced Olive Oil

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Roasted Red Pepper Hummus Recipe

Red pepper hummus - a fab gluten-free vegan snack.

Get your hummus on. It's party time! The holiday season is upon us and that means it's time to whip up your favorite hummus and dip recipes. After all, the days are still getting shorter (my personal excuse for partying). And Winter Solstice- also known as the shortest, darkest day of the year- is only days away.

Then it's here comes the sun, Baby. So. Huzzah! Let's celebrate. To help in such a worthy cause, here's one of our favorite hummus recipes.

Let the sun shine in.

Roasted Red Pepper Hummus Recipe

Forget store bought hummus that's been sitting in the deli case for weeks. It's laden with soybean oil. Or worse. And hummus is such an easy treat to make at home- especially if you have a food processor. Five minutes prep- and you're ready to rock.

Ingredients:

1 16-oz. (or 14-15-ounce) can chilled chickpeas or garbanzo beans, drained
Juice of one fresh lemon
2 tablespoons sesame tahini, sunflower seed or nut butter
4 cloves fresh garlic, peeled
1/3 cup roasted red peppers (if using jarred, drain the peppers)
3 tablespoons tasty extra virgin olive oil
2 tablespoons fresh parsley or basil, roughly chopped
Pinch of sea salt, to taste

Instructions:

Combine all of the ingredients in a food processor until creamy smooth.

Taste test and adjust the olive oil and seasoning to your liking. Cover and chill until serving.

Fab with fresh organic veggies, rice crackers, or organic blue corn chips. Or serve with my gluten-free easy Brown Rice Tortilla Chips, Buttermilk Flat Bread, or Savory Grain-free Crackers.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Karina's Note:

This naturally gluten-free hummus is also fab as a side dish with a plate of roasted vegetables and brown rice. It's a perfect way to add a complementary protein to a vegan meal.

More (Gluten-Free and Fabulous) Hummus Recipes To Dip Your Chip In

Kalyn's Slow Roasted Tomato Hummus

Elise's Hummus- topped with pine nuts

Susan's Spicy Red Pepper Hummus

Heidi's Whipped Chickpea Hummus

Gluten-Free Bay's Roasted Garlic Hummus

and last but by no means least...

Ilva's (not exactly hummus, but) fava bean recipe

It looks molto yummy and me, I'm thinking, why not puree it into a party dip?

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

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Thumbprint Cookies with Buckwheat Flour + Brown Sugar

Gluten-free thumbprint cookies made with buckwheat flour + brown sugar.

'Tis the season for baking cookies. So I feel no guilt at all tempting you with my latest gluten-free baking success. What kind of gluten-free goddess would I be if I didn't keep conjuring up cookie recipes? I ask you. Not a goddess worth her salt- er- sugar. So I am not going to apologize for the calories, or the fat or the organic golden brown sugar in this recipe. Goddesses do not apologize for their cookies. Not during cookie season, anyway. And besides, Sweetcakes, a treat should be a treat. Life is short. Daylight is dwindling.

Live a little.

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Gluten-Free Chicken Soup for Body and Soul

A gluten-free chicken soup to cure all ills...

Gluten-Free Chicken Soup for Body and Soul

We've been living on soup since Sunday. No, not turkey leftovers soup. Jewish penicillin soup. You see, Steve- that ordinarily upbeat and tenacious husband of mine- has been feeling a tad under the weather these past few days. In truth, more than a tad. He's caught a nasty cold. The kind of cold where you ache all over and do nothing but lay in bed watching a marathon of Lost on your laptop because to even zombie-walk to the sofa loveseat too-small-to-lay-on requires functional navigation skills and balance beyond your sinus-throbbing capacity.

Poor guy.

Lucky for me, I've not succumbed to the zombie-walk inducing bug. Yet. And just in case, I've been cranking out soups. An ounce of prevention and all that. And medicine. Because when I'm not in top gluten-free goddess form conserving energy means dragging out the Crock Pot for some easy slow-cooked comfort.

This is a simple healing soup with the goodness of cabbage (so beneficial to a celiac's tummy) and lots of garlic (an all-purpose fighter of evil and undead mayhem not to mention, a natural immune booster and cold-fighter). Green chiles.

I made this recipe like a peasant-style stew, starting with a layer of split chicken breasts on the bottom of the crock pot- drizzled with extra virgin olive oil, of course. Then I added eight cloves of fresh chopped garlic, lots of cut-up veggies, herbs, a can of fire roasted diced tomatoes, green chiles, and just enough organic chicken broth to cover the veggies. Good stuff.

But is my chicken soup powerful enough to stave off zombies?

Ah, that is the question. And here is another. I ask you (in honor of my zombie literate son who knows from zombies).

Running zombies?

Please. Do zombies run? Go.

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