Karina's Four Must-Try Gluten-Free Recipes

Four fabulous gluten-free recipes to try: Flourless Chocolate Cake, Buckwheat Chocolate Chip Cookies, Brownies, and Peanut Butter Ice Cream.


Four Gluten-Free Recipes You Must Try. Now.


Because time is a'wastin'.

Looking back was never a favorite pastime for me. I prefer looking ahead. Imagining the new. Rather than rehashing the past (excuse me while I yawn). Or at the very least, enjoying what hipster philosophers deem The Now. The Present. Here. Today. This minute.

It's all we've (really) got. This. Moment.

And here, where I sit, in the now, in the stream, rowing (ever so) gently, I am conjuring four lip smacking recipes. All gluten-free. All dairy-free.

And the best part?

These favorite recipes are so darn good you won't be pining for the past- those wheat-infested glory days of a bygone gluten era.

Nope.


Gluten-Free Strawberry Rhubarb Crisp-Crumble

Gluten free strawberry rhubarb crumble



A beautiful strawberry crisp.

Cherry blossoms are snowing pink. Love is in the air. House finches are singing. Magnolias are unfolding their velvet petals. Trees are budding lacy greens and pale sun-yellows.

In other words, Spring has sprung. And I've been craving crisp and crumble desserts. The easiest of baked fresh fruit sweets... lovely for springtime picnic, or summer backyard get-together. A perfect ending to a grill-side supper on the deck, al fresco.

Although I have featured a strawberry rhubarb crisp in the past (kissed with a hint of balsamic vinegar) I decided to play around with an alternative topping to the classic pairing of tart rhubarb and sweet ripe strawberries. And I grabbed a secret ingredient from my pantry.

Can you guess what it is?

Spring Veggie Dip - Gluten-Free and Vegan

Karina's gluten-free vegan veggie dip with carrot sticks.


Ramblings and Veggie Dip.

Living rootless is a mixed gift bag. There are no neighbors who know my history, or my family. Or even my name (unless they happened to glance by accident at the removable punch-label on our mailbox that sports our shared surname, one half of the story). I have no garden to weed. No leaves to rake. No fence to paint. I walk the city block unnoticed (flirting with invisible) in frayed men's Levi's and a four-year old sweatshirt. I do not mind the anonymity. I find it kind. It suits me. Like my faded Converse One Stars.

Craving attention- for me- is like craving bacon ice cream or hot dog stuffed pizza crust or fried chicken in buckets. I simply do not. It's innate. I just don't have an appetite for it. I practiced it endured it in childhood when necessary (for survival). Growing up can be excruciating if dropped into the nest of an extroverted party giver. Performance anxiety will indeed tongue-tie an observant three year old who already understands on some unspoken secret level that the push toward the spotlight is not about her, it's all about the pusher.

So I've never been prone to elevate the art of competition or believe in the religion of winners and losers. Keeping score or handing out awards is as unpleasant to me as sniffing haggis. Competition (when viewed up close and personal) is mental illness. The vigilant urge to be Number 1 or the beeline drive toward fame is a symptom. You can cloak it in a "pursuit of excellence" all you want. It's all an illusion with no more meaning than a pink slime infused wiener-stuffed gob of dough baked with cheese. Time will prove that to you.

In more ways than one.


Gluten-Free Whole Grain Strawberry Muffins

Gluten-free Goddess Whole Grain Strawberry Muffins

Whole Grain Wheat-Free Muffins with Love.


I've been thinking about muffins. And not just any ordinary, ho-hum, run-of-the-mill, starchy, gluten-free muffins. Nope. A tender, whole grain, lower sugar, vanilla scented muffin that bursts with fresh strawberry flavor. Warm from the oven, these pleasantly grainy breakfast treats are pull-apart soft with juicy bites of strawberry. Sweet- but not too sweet.

I used pure maple syrup for the primary sweetener, and a mere two tablespoons of organic brown sugar. And now for the interesting part. I also experimented with no xanthan gum. This is highly unusual for me. I've usually rely on xanthan gum to give my gluten-free batter and dough the stretchability factor- a trait removed when I booted gluten from my kitchen and wished it vaya con dios. But inspired by Lauren, the Celiac Teen, I decided to try baking without it.

But here's the thing.


A Spring Dinner Menu - Gluten-Free and Fabulous




Spring Menu Inspiration

Daylight is lingering each day a few beats longer. The view outside my window is now laced with green. Santa Fe is distinctly glorious. Ah, but you're here for the food. Forgive me for waxing all warm weather blooming trees poetic on ya.

Here are some lovely Spring-into-Summer recipes for your gluten-free baking/cooking/eating pleasure. A classic or two. Or six. What's on the menu?

A drink made of strawberries. An appetizer of tender-crisp asparagus with maple-tahini dressing. Crispy pan-fried catfish. Cool and snappy peanutty slaw. New potato salad in a vegan dressing. And celebration-worthy Coconut Layer Cake.

Karina's Chocolate Truffle Cake

Chocolate truffle cake by Gluten Free Goddess Karina


A rich and decadent cake that tastes like a candy shoppe truffle.


I say we bake a cake. A flourless cake. A cake so rich it tastes like a truffle. Not the infamous pig snuffled treasure. No, Darling. The chocolate truffle. That heavenly impostor, hiding in the guise of that woodsy French piggery fungi. Spoonfuls of deep, dark ganache rolled in cocoa powder (to look like dirt, of course).

And I didn't want just a chocolate cake topped with ganache, either. I wanted to bake the ganache itself. I wanted the cake to taste like a sweet and satiny truffle- I wanted the cake to live up to its name. Truffle Cake inspires expectations.

So I fiddled around with my Flourless Chocolate Cake recipe and rustled up a divine and creamy chocolate cake so special you'll want to share it with company. It's simply too good to keep to yourself. Try it. It's shockingly easy to make. Just give yourself time to make it ahead. It is at its best chilled overnight.

Silky satin chocolate cake with a dusting of dirt- I mean- organic cacao powder with a secret ingredient. Raw maca powder. Throw in a little superfood magic.

Why not?


Gluten-Free Pasta Frittata Recipe with Goat Cheese

Gluten free brown rice pasta makes this pasta frittata amazingly light


Pasta Frittata Magic.


Have I got a simple and flavorful Mediterranean inspired gluten-free pasta frittata recipe for you. It is perfect for the upcoming weekend. Throw it together for a lazy brunch, or a backyard picnic. But first, a logistical update.

Frosted Carrot Cake Quinoa Bars

Frosted carrot quinoa bars- gluten-free

Gettin' Fancy.


My intrepid husband slash sous chef was craving a carrot cake style quinoa bar for a mid-morning snack. To be exact, he said, Hey. I'm craving a carrot cake style quinoa breakfast bar. You know. For breakfast. To which yours truly replied, Look who wants to get fancy. My chocolate chip quinoa breakfast bars aren't good enough for you? Now you need frosting?

To which said long suffering husband replied, Frosting makes everything better.

Who am I to argue with that?


Best Gluten-Free Banana Muffins

Karina's light and flavorful gluten-free banana muffins. Dairy-free, too.




Classic banana muffins. Worthy of your craving.

With all the focus on pumpkin- and pumpkin spiced everything- this harvesty time of year, sometimes you just crave a well worn classic. A simple, homespun, kind to quirky tummies treat. 

A banana muffin. 


Simplicity. Fresh, home-baked, warm from the oven classic banana muffins. No gluten. No dairy. Just big banana flavor.

From me (said Celiac) to you (beloved Reader).


Quinoa + Roasted Brussels Sprouts, Leeks, Almonds




Gluten free spring side dish of quinoa with Brussels sprouts


It might be love.


If you've been hanging with me for awhile here on Gluten-Free Goddess, you already know how much we dig quinoa. It's one of our favorite gluten-free grains. I've grown to love- even crave- quinoa's distinct smoky-nutty flavor. More assertive than rice or oatmeal, the taste of quinoa gives gluten-free baked goods and grainy side dishes a certain je ne sais quoi that feels nourishing, healthy, and satisfying all at once.

In a very understated, happy blue skies kind of way, I mean.

Not in a pious eat-this-it's-good-for-you kind of way.

Though I'm sure there are plenty of quinoa converts that proselytize its admirable qualities in the nutrition arena (and why not? Its protein profile is a vegan's wet dream) I prefer to love my quinoa on its own unassuming terms. Even though folks have dubbed her Queen of Grains and Mother of all Vegan Goodness in the Bunny Scampering Universe, I love her just because. Without projection. Without expectation. Or assumption.

I meet quinoa where she stands. I accept her for who she is. In all her cute as a button faux grain glory. After all, her botanical name is Goosefoot. Not a very glamorous moniker. Imagine being saddled with that one.

Hey, you! Goosefoot.

That's right. I'm talking to you.

Sweet Mother Mary. Can you imagine? No wonder she chose to change her name. "Keen-wa" is so much sexier.

So Quinoa, honey. What are you doing tonight? Wanna come over? I've got some Adele.

You can even stay for breakfast.


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