Homemade Gluten-Free Spaghetti

Recently my friends purchased the pasta maker attachment for their Kitchen Aid Stand Mixer, and an idea was born, let’s have a pasta making party!  So we gathered together, and made two batches of homemade pasta, one gluten-free for me (which we ran through the machine first to prevent cross contamination), and a gluten-full version for them.  We researched several recipes and methods, developed a plan of action, and had a lot of fun in the process.  The result was a great homemade gluten-free spaghetti that was not only delicious, but fun to make.

Ingredients:

  • 2 c. Gluten-Free Flour (I used Bob’s Redmill 1 to 1 Baking Flour)
  • Additional Gluten-Free Flour to prevent the dough from sticking to surfaces.
  • 3 3/4 tsp. Potato Starch (I used Bob’s Red Mill)
  • 1/2 tsp. Kosher Salt
  • 4 Eggs
  • 1 tbsp. Olive Oil (I used Trader Joe’s)
  • 1/3 c. Warm Water

Directions:

  1. In a large mixing bowl, add the 2 cups of flour, potato starch, salt, olive oil, and 2 eggs.
  2. In a different bowl, separate the yolks from the remaining 2 eggs.
  3. Add the additional egg yolks to your mixture.
  4. Using a food processor (or a whisk if you do not have one), fully combine all the ingredients.
  5. Mix the ingredients until the dough begins to clump together.
  6. After the dough begins to clump, use a dough hook to continue mixing the dough for about 5 minutes until smooth.  If the dough does not clump, add additional warm water a few teaspoons at a time.
  7. Lightly flour a flat work surface, and place your dough down.
  8. Split the dough into 4 even parts.
  9. Select 1 section of dough to begin working with, and wrap the remaining dough parts in plastic wrap.
  10. Knead the section of dough you are working with and smooth and roll into a rectangle.
  11. Dust the rectangle of dough with a light coat of gluten-free flour, and feed through your pasta machine.  The settings on every machine are slightly different, so you may have to play around with your machine to find the right setting so that the pasta doesn’t tear when going through the machine.
  12. Form the spaghetti into nests while you repeat this process until all of the dough has been made into spaghetti.
  13. When you are ready to cook the pasta, add salt to a large pot of water and bring to a boil.
  14. Add the pasta to the water for about 2 minutes, stirring occasionally, until you achieve an al-dente texture.
  15. Serve with your favorite sauce and toppings (this time I topped my pasta with broccoli rabe, sausage, and fresh mozzarella) and enjoy!

 

BowBeas Gluten Free Cookies

Instagram is an amazing platform that has truly introduced me to some great products.  One of these products is BowBeas Gluten-Free cookies.  These amazing gluten-free cookies are available in three different varieties: Chocolate Chip, Spicy Ginger Snap, and Peanut Butter.  While the cookies are available in some stores, they are also available online.  Being that they are based in Colorado and I am in New York, I had my cookies shipped to me.  They arrived very quickly and perfectly intact.  The Spicy Ginger Snap and Peanut Butter cookies come with 10 in each bag, while the Chocolate Chip cookies are larger, and have 5 in each bag.

Instead of just snacking on the sweet treats, I decided to set up a “tasting” to try each cookie in one stting (which was really just an excuse to eat more cookies than I should at one time).  Whenever I try a new gluten-free product, I like to get the opinion of a “gluten-full” person to hear their thoughts.  This time, my mom was the lucky winner.  After setting up our cookie plates, we got to work sampling the cookies.

BowBeas Gluten-Free Cookies

My gluten-eating Mom and I agreed, all three cookies were delicious and have their own unique identity.  The Peanut Butter cookie, which was my mom’s favorite, was well balanced with a peanut flavor that was present but not overpowering.  The Spicy Ginger Snap had a very strong flavor that lingered long after the cookie was finished.  The spices were very present without being overwhelming.  My favorite cookie was the Chocolate Chip.  As advertised, this cookie was larger than the other two.  The soft almost cake-like texture was very satisfying, and the flavor was great!  All three cookies held together well without crumbling.

As the company advertises, these cookies had us saying “bye bye gluten, hello flavor!”

To read more about BowBeas, their products, and order some delicious cookies, check out their website: https://bowbeas.com

Gluten-Free Open Face Southwest Shrimp Quesadilla

 


GIVEAWAY ALERT:

Click on the link to get your free sample pouch of Galeos Dressing:

http://www.glutenfreegalsguide.com/galeos/


(Serves 1)

Ingredients:

  • 6 Medium Shrimp
  • 1/4 c. Galeos Miso Spicy Southwest Dressing
  • 1 Gluten-Free Tortilla (I used Mission Gluten-Free Tortillas)
  • 1 1/2 heaping tsp. Onion (finely Chopped)
  • 2 heaping tbsp. Green Bell Pepper (cut into thin 1/4 inch strips)
  • 2 heaping tbsp. Avocado (cut into 1/4-1/2 inch cubes)
  • 1/4 c. Monterey Jack Cheese (shredded)
  • 1 tsp. Cilantro (finely chopped)
  • Olive Oil (enough to coat your frying pan)
  • Nonstick Cooking Spray

Directions:

  1. Clean and prep the shrimp.
  2. Cut the shrimp into pieces (I evenly split each shrimp into 3 pieces)
  3. Add the Galeos Miso Spicy Southwest Dressing into a Ziploc bag.
  4. Add the shrimp into the bag with the dressing, and shake so that the shrimp are fully coated in dressing.
  5. Set the bag with the dressing and shrimp in the refrigerator, and let marinate for at least 30 minutes.
  6. Chop the onion, pepper, and avocado.
  7. Add the olive oil to a frying pan, and heat over medium heat.
  8. Once the frying pan and oil are hot, add the onions and peppers.
  9. Sauté the onions and peppers for a few minutes until the peppers soften and the onions turn translucent.  Remove the onions and peppers from the flame and set aside.
  10. Once the shrimp have marinated, add olive oil to a frying pan and heat over a medium-high flame.
  11. Once the oil and frying pan are hot, add the shrimp, stir occasionally, and cook for about 4 minutes, until the shrimp are pink.  Remove the shrimp from the flame and set aside.
  12. Spray a clean frying pan with nonstick cooking spray, and lay a tortilla across the pan.  Evenly spread the onion and pepper mixture, avocado, and shrimp.
  13. Sprinkle the cheese ontop of the tortilla and top with cilantro.  Heat the frying pan over medium heat until the cheese melts.
  14. Remove the quesadilla from the flame.
  15. Serve and enjoy!

Ginger and Wasabi Seared Tuna


GIVEAWAY ALERT!

Click the link for a chance to win a free sample of Galeos Dressing! http://www.glutenfreegalsguide.com/galeos/


(Serves 1)

Ingredients:

  • 1/3 lb. Tuna Steak
  • 1/4 c. Galeos Miso Ginger & Wasabi Dressing
  • 1 c. Arugula
  • Olive Oil (enough to coat the bottom of your pan)
  • Salt
  • Pepper

Directions:

  1. Salt and pepper both sides of the tuna steak to preference.
  2. Add the Galeos Miso Ginger & Wasabi Dressing to a ziploc bag.
  3. Add the tuna steak to the bag.
  4. Shake the bag so that the tuna steak is fully coated.
  5. Place the tuna steak in the bag in the refrigerator for at least 30 minutes to marinate.
  6. When ready to cook, add the oil to your frying pan, and let heat over a medium-high flame.
  7. Once the pan is hot, add the tuna steak to the pan, and allow to cook for about 2 minutes and 30 seconds (or until it browns slightly) on each side.
  8. Wash and plate the arugula.
  9. Remove the cooked tuna steak from the pan, plate over the arugula, and dress with additional Galeos Miso Ginger & Wasabi Dressing.
  10. Serve and enjoy!