Gluten Free Bulgogi


I love bulgogi.  I was introduced to this Korean beef dish around 2006 and i have been hooked ever since. I think you will like it too.

You will need:

1.5 lbs. of very thinly sliced rib-eye steak

⅓ cup of gluten free soy sauce

3 T white sugar

1 T sesame oil

3 cloves of garlic, minced

¼ of a medium yellow onion, halved and slivered

2 green onions including the white parts, finely diced

2 T toasted sesame seeds

¼ tsp of red pepper flakes

black pepper (around 1 taste)

¼ tsp. of ginger, finely minced

How you make it:

Whisk all the ingredients (except beef and onions) together in a medium bowl.

When most of the sugar has dissolved, add beef and yellow onion slices to the bowl and hand mix it all together.


Cover and refrigerate for 1 hour.

After 1hr, remove from fridge and heat some olive oil, then place a few slices of beef in the pan and fry each side until cooked.  Remove strips as they finish, place finished strips on plate, and keep cooking more beef until its all done.


Garnish with green onion and serve over a bowl of hot rice (I also added a side of broccoli).



Gluten Free Chicken Alfredo


1/2 cup sweet butter
   3 cloves garlic; minced
   2 cups heavy cream
   1/4 teaspoonwhite pepper
   1 cup grated parmesan cheese
   3/4 cup mozzarella cheese
   1 tbsp chive sour cream
   Salt to taste
   Gluten free noodles

Chicken Prep
Saute chicken with 1 clove of the garlic, a sprinkle of pepper and some olive oil.

Sauce Prep
1. Melt butter in medium saucepan over medium/low heat.
2. Add the garlic, cream, white pepper and bring mixture to a simmer.
3. Stir often.
4. Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
5. When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.  Add chive sour cream and salt to taste.
6. Add chicken to sauce and enjoy over gluten free pasta (Taste of Thai makes a great noodle that doubles as a Fettuccini noodle but I used GF spaghetti noodles this time).

Easy dinner

Want an easy dinner tomorrow?

You’ll need:
1 packet taco seasoning
1lb chicken
1 tomato, chopped
1 can refried beans
1 99-cent bag of cheese Doritos
1 bag of kraft Mexican cheese
1 Serrano pepper, chopped
2 cups minute rice, prepared

Preheat oven to 350
Brown chicken and mix in taco seasoning.
Mix in remaining ingredients (not Doritos yet) and add entire mixture to a casserole dish.

Bake for 15 minutes, remove, and top with the crushed bag of Doritos.  Serve and enjoy.

I’d show you pictures of the finished meal, but everyone dug in and ate the whole thing!

Gluten free Chinese food!

I made a gluten free General Tso’s chicken, and am giving you the recipe to try for yourself. This simple recipe makes a quick and delicious dinner when paired with rice.

To make the chicken you will need 2-3 chicken breasts, cut into 1×1 pieces, then lightly seasoned with garlic. Leave the pieces on a plate and pour 1 cup of gluten free flour (Red’s is a popular brand) into a bowl. In a different bowl, whisk two raw eggs, and in a third bowl, crush 1.5 cups of gluten free corn flakes. Heat a small amount of oil (just enough to cover the bottom of your frying pan) while you head into the next step. (If using regular rice, start it at this time)

Take each piece of chicken and roll it in the flour, dip it in the egg, and roll it again in cornflakes. Place the breaded chicken onto the frying pan and cook until done (the corn flakes will be more brown), then remove them and place on a plate. (If using Minute Rice, start it at this time)

This next step requires a little customization on your part, along with a small jar of apricot jam, some red sweet chili sauce, and some SAN-J orange sauce (gluten free).  Pour half of the bottle into the pan in which you just cooked the chicken and let it heat up on low with the remaining oil left in the pan.  Spoon one to two teaspoons of jam into the pan (customize here), add some red sweet chili paste (customize here) until it’s just the sweet and spicy taste you love.  The SAN-J sauce is vinegary and needs the jam and chili sauce to complete the recipe (unless you looooove vinegar).

This is what the chicken should look like before topping the rice.
This is what the chicken should look like before topping the rice.

Once the sauce is to your liking, pour the chicken back in and shake the pan gently until every piece is coated.  Spoon the chicken and sauce over the rice and serve.  Simple!

Now, for the egg rolls…

Gluten Free (and crispy!) chicken strips.

I am always looking for new ways to prepare the “favorite” foods in a gluten free fashion.  I’m working on gluten free red velvet cake and gluten free Chinese dishes, but in the meantime, I managed to come up with an easy and delicious recipe for gluten free chicken strips.

You’ll need:

I was a little careless crushing corn flakes..see?

Chicken breast, cut into strips..


Three whisked eggs..



Erewhon corn flakes..the official cereal of Middle Earth.
Erewhon corn flakes..the official cereal of Middle Earth.

Gluten free corn flakes..

My oil has an eye on it..
My oil has an eye on it.

Oil (I prefer avacado or coconut varieties).

From here, it’s simple.

Pour enough oil to heat the bottom of a large frying pan and turn it on medium high.

Crush the corn flakes (3 cups) using a large plastic spoon or a flat bottom glass.  Turn the flakes into tiny chunks or powder.  Crushing them on a plate or in a bowl and not stomping them with your shoes is preferred.

Season the chicken with garlic, then sprinkle a little season salt, pepper, and Old Bay into the crushed corn flakes (this is where it gets messy if you’ve stomped them).

Roll the garlic seasoned strips in corn flakes, then dip them in the egg bath, then roll them in corn flakes again.


After the roll-dip-roll method, drop each strip into the hot oil.  Turn them occasionally until done on all sides, then remove (place on a paper towel to soak up any excess grease and to cool down).  Serve plain or with whatever gluten free sauce you like for dipping!  These make a great gluten free alternative to regular chicken strips and could easily be whipped up for any event.

Gluten Free Bread Pudding

Bread pudding and Tres Leches cake are my two favorite desserts.  I’m still working on a Tres Leches cake recipe, but in the meantime, I have come up with an awesome gluten free bread pudding recipe.  I am not a fan of the bourbon sauces many restaurants use, and I prefer ice cream with it, but for kicks, I also came up with a nice cream sauce topping to add some flavor.

For the bread pudding, you’ll need:

1 Loaf of Gluten Free Bread (I used to half loaves from Bittersweet and made one half loaf a raisin/cinnamon flavor)

4 cups milk

4 eggs

2 cups sugar

2 Tbsp vanilla

1 cup raisins

1/4 tsp allspice

1/2 tsp cinnamon (use 1/4 tsp if using the cinnamon raisin bread)

3 Tbsp melted butter

Getting it all ready..
Bowl of milk and butter.


1.  Preheat the oven to 350F

2.  Pour the milk, sugar, vanilla, spice, raisins, cinnamon, melted butter and eggs into a large bowl and mix well.  Once it’s all mixed up, add the bread loaves and soak them, then break them up and mix by hand 0r with a beater.  Yes, it will look like someone puked into a bowl, but it smells delicious.

I warned you.

3.  Once the pieces are broken up as small as possible, let it sit for five minutes, then pour into a butter-greased 9×13 pan and bake for 35-40 minutes.

4.  Remove from oven and enjoy.


If you’d like to top with ice cream, it’s awesome.  Otherwise, feel free to make a cream topping like this:

1/4 cup half and half

2 Tbsp sugar

1 tbsp cornstarch

(Heat on med-low until it bubbles, then remove from heat.  It should thicken as it cools.)

Top bread pudding and THEN enjoy!  It goes well with an Angry Orchard Cider!

Cream topping. It started to get syrupy after cooling too much.

After you try it, let me know..

Gluten free soft and chewy chocolate chip cookies? Oh yes..

As promised, I made the gluten free, dairy free chocolate chip cookies.  I had them earlier this year and loved them, so I thought this would be a good opportunity to introduce them to my readers.  You really do need to keep a close eye on these cookies, and you do have some choices to make in ingredients, but all in all, these are a great cookie.

Here is what you will need:

  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 tsp Pure Vanilla Extract
  • 1 1/2 cup Semisweet Chocolate Chips
  • 1/2 cup Coconut Oil, (for a less coconutty taste use ultra filtered coconut oil)
  • 1/2 cup pure Agave Syrup
  • 2 whole Eggs
  • 3 cup Almond Flour

Here’s what you do:

  • Preheat oven to 375°F.
  • In a medium-sized mixing bowl combine dry ingredients.
  • In a small mixing bowl beat eggs, maple syrup, and vanilla extract with a hand mixer.
  • Pour wet ingredients into dry and beat with hand mixer until combined.
  • Melt coconut oil, pour into batter, and continue to blend until combined.
  • Stir in chocolate chips.
  • On a parchment-lined baking sheet (or PAM sprayed tin foil), drop balls of cookie dough, about a tablespoon in size.
  • Pop them in the oven and keep a close eye on them.  When they start to turn golden brown, remove them and place on a cool surface.  If they’re slightly doughy, you may also place them in the freezer and eat slightly frozen.

Enjoy!  Olivia and I made them tonight.  Here are the pictures of the finished product: