Gone Gluten-Free

by

1 comment

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.

Meatloaf
  • Meatloaf

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.

Sweet sweet potato dumplings in browned sage butter
  • Sweet sweet potato dumplings in browned sage butter

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.

The total package
  • The total package

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)

Keep the Flyer Free!

Always independent, always free (never a paywall),
the Memphis Flyer is your source for the best in local news and information.

Now we want to expand and enhance our work.
That's why we're asking you to join us as a Frequent Flyer member.

You'll get membership perks (find out more about those here) and help us continue to deliver the independent journalism you've come to expect.


Comments

Showing 1-1 of 1

 

Add a comment