by Chris Davis
My wife Charlotte has gone gluten free. This basically means I have to teach myself how to cook all over again and some of the workarounds have turned out to be really interesting. I thought I'd share this last experiment.
This is a prosciutto-wrapped, potato-and-mushroom-stuffed Italian meatloaf. Instead of breadcrumbs I made an unholy granola of oats, crushed almonds, potato chips, whole pistachios, onions, celery, and raisins. I mixed a cup and a half of the mixture with a pound and a half of ground beef, some spices and an egg. Worked great.
I served the meatloaf with a sweet potato gnocchi made with one egg, nutmeg, the meat of two good sized sweet potatoes, and a mixture of potato, rice, and tapioca flours. Once tossed in a browned sage butter it didn't matter that the dumplings were a little more rubbery than when I make them with all-purpose wheat flour.
I think this was my best guten free update yet. I'd love to hear how other gluten free cooks adapt meatloaf, gnocchi and other favorite dishes.
(Teaser image: josefsglutenfreeblog.com)