Mochi

June 24th, 2010 by Jean Duane


I once knew a cat name Mochi, but it wasn?t until recently that I ate Mochi (not the cat) and liked it! If you are looking for a fast, easy, GFCF snack food — try Mochi. Mochi is gluten and dairy-free, rice-based puff pastry commonly eaten in Japan. It is made from sweet rice that […]

Blossoming Lotus Restaurant

May 4th, 2010 by Jean Duane


It?s official. I found my favorite restaurant of all times ? Blossoming Lotus. The food is INCREDIBLE and fresh ? most of it harvested locally and made fresh. Lovingly prepared nut creams and spreads served on flax crackers or fermented into cheese. Served with colorful vegetables in a creative, ?fusion vegan? style. From Live Wraps […]

JK Gourmet Finely Ground Almond Flour

January 30th, 2010 by Jean Duane


If you haven’t tried JK Gourmet’s finely ground almond flour, consider trying it today. It is wonderful. It can be added to baked recipes to fortify the nutrients, or used instead of bread crumbs in meat loaf or added into stuffing. It tastes wonderful and is finely ground. Add 1/4 cup to your favorite cookie […]

Book Review ? Melissa?s Great Book of Produce, by Cathy Thomas

November 8th, 2009 by Jean Duane


This book is well-named. It is GREAT! If you are looking for a new food to cook with, look no further. This book is chock-full of fruits and vegetables that will add a new dimension (and probably lots of nutrition) to your life. It is full of beautiful, appetizing color photos. Nick Noon?s photos will […]

Fall is in the Air – Pumpkin Soup Recipe

October 28th, 2009 by Jean Duane


All of these beautiful fall displays of the pumpkin and squash harvest prompts many cooks to make seasonal foods. Here’s one using pumpkin. This tasty creamy, gluten-free, dairy-free (GFCF) soup is perfect for your holiday table. It features a tureen made from a pumpkin and ‘cream’ made from white beans. If you have a little […]

Thai Fried Rice – Video Stream Cooking Demonstration

October 13th, 2009 by Jean Duane


Hungry for a fast dish this fall to surprise and delight foodies? Gluten, dairy, allergy-free food professional Jean Duane, Alternative Cook has developed a delicious and healthy recipe for Thai Fried Rice – an all-in-one meal demonstrated on YouTube. This is a beautiful, colorful dish for those days with no time to cook. Thai Fried […]

Gluten-Free Culinary Summit

October 5th, 2009 by Jean Duane


The fourth annual Gluten Free Summit West was held in Denver at the Johnson and Wales University this weekend. Saturday?s class line up included The Age of Gluten-Free: Pioneering New Frontiers in Cuisine with Artisan Ingredients; Planet of the Gluten-Free Grains: Enlightening Morning Cuisine; Breads of the Future: Paving New Paths in Today?s Gluten-Free Bread-making […]

Book Review: Healthier Without Wheat

September 30th, 2009 by Jean Duane


A New Understanding of Wheat Allergies, Celiac Disease and Non-Celiac Gluten Intolerance by Dr. Stephen Wangen (The Gluten-Free Doctor) If you are suffering from abdominal pain, anemia, arthritis, autoimmune disease, constipation, diarrhea, ear infections, eczema, fatigue, fibromyalgia, frequent illness, headaches, heartburn, hypoglycemia, irritable bowel syndrome, irritability, migraines, osteoporosis, sinus problems, itchy skin, joint pain, mental […]

Cece (Garbanzo Bean) Bread

September 22nd, 2009 by Jean Duane


Are you looking for a quick gluten-free, dairy free flat bread to make whenever you feel like having a high-protein snack? Look no further. This GFCF bread is compliments of Mary Capone, the Wheat-Free Gourmet (www.wheatfreegourmet.com). I make it in an olive-oiled 10? cast-iron skillet, and bake it at 500 degrees (since my oven doesn?t […]

Lentil Leaf Rolls

July 31st, 2009 by Jean Duane


Here’s a recipe from Gluten Free Diet, A Comprehensive Resource Guide (Reviewed below) This recipe is reprinted with permission from Shelly Case and from the Saskathewan Pulse Growers. These Lentil Leaf rolls are fast to make. After simmering the rice and lentils, they take about 15 minutes to assemble. I used short-grain brown rice and […]