Rick N Roxy!

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Southwest Virginia Gluten-Free Expo

April 13th, 2013 by admin · Gluten-Free

Southwest Virginia Gluten-Free Expo

Southwest Virginia Gluten-Free Expo

Went to the Southwest Virginia Gluten-Free Expo today! It was better than last year as there were more vendors (and more food samples!) Anyone in the Southwest Virginia area that’s trying to live gluten-free should check out next year’s expo!

For more information and updates, visit their website at: https://gfreeexpova.wordpress.com/

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Gluten-Free Crusty Boule

February 28th, 2010 by Rick · Gluten-Free

Crusty Boule (GF Cooking Class)

Crusty Boule

GF Crusty Boule

Makes enough dough for four 1-pound loaves

  • 2 cups brown rice flour
  • 1-1/2 cups sorghum flour
  • 3 cups tapioca flour (also called tapioca starch)
  • 2 Tablespoons yeast (can be decreased but you will have to increase the rise time)
  • 1 tablespoon kosher salt
  • 2 tablespoons xanthan gum
  • 2-2/3 cups lukewarm water
  • 4 large eggs, whisked
  • 1/3 cup neutral-flavored oil or olive oil
  • 2 tablespoons honey or sugar

Mixing and storing the dough: Whisk together the flours, yeast, salt and xanthan gum in a 5-qt lidded round storage container. Combine the oil, honey and water, set aside.

Dump the eggs into the dry ingredients and then stir while you pour in about 1/3 of the oil and water. (Unlike our wheat dough we do not add all of the liquid at once and stir. lf you do that it will result in lumpy dough. Continue to stir while you pour in another 1/3 of the liquid. The dough will start to come together in thick dough. Add the final 1/3 of liquid and stir until the dough is nice and smooth. Cover with the lid, but do not snap it shut. Allow it to rest on the counter for about 2 hours. Place into dough in the refrigerator and store for up to 7 days.

On baking day take the bucket from the refrigerator. The dough will be quite fluffy still and you want to try not to handle the dough too much. Just like our other dough the trick is to keep as much of the air bubbles intact as possible.

Crusty Boule

GF Crusty Boule

Wet hands to remove 1-pound (grapefruit-size) piece of dough from the bucket. The dough will be quite scraggly when you take it out, just place it on a piece of parchment paper. Use wet hands to smooth out the surface of the dough. Cover loosely with plastic wrap and allow to rest on the counter for about 90 minutes. lf your kitchen is very warm you may only need about 75 minutes.

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Walrus Bread

February 28th, 2010 by Rick · Gluten-Free

Walrus Bread (Gluten-Free Cooking Class)

Sorry, no picture

  • 1 cup Garbanzo Bean Flour
  • 1-1/2 cups White or Brown Rice Flour
  • 1/2 cup cornstarch or potato starch
  • 3 tsp Xanthan Gum
  • 1 tsp Salt
  • 2 Tb Sugar
  • 1 Tb Yeast, Active Dry
  • 2 Eggs, room temperature
  • 2 Tb Vegetable Oil
  • 1-3/4 cups Water, room temperature
  • 1 tsp. Vinegar, room temperature

In a large bowl mix the first 7 ingredients together (garbanzo bean flour through yeast).
In another bowl blend together the water, eggs, oil and vinegar. Add wet ingredients to the dry mixture; blend well. Spoon
bread dough into the breadmaker bucket.

Set control for basic white bread and start.

Finished loaf should be about 5 inches high.

Yield: 1-1/2 lb. loaf

Recipe submitted by SparkPeople user MOMMYRN2. (Opens in new window)
Number of Servings: 12

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Quinoa Wilted Spinach Salad

February 28th, 2010 by Rick · Gluten-Free

Quinoa Wilted Spinach Salad (GF Cooking Class)

Quinoa Wilted Spinach Salad

GF Quinoa Wilted Spinach Salad

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 package (6 oz.) fresh baby spinach, torn
  • 1/2 cup Cranberries


  • 3 tablespoons olive oil
  • 2 tablespoons orange juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon maple syrup
  • l garlic clove, minced
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 green onion, finely chopped
  • 1/2 cup chopped pecans, toasted

In a small saucepan, bring quinoa and water to a boil. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; Fluff with a fork. ‘Cover’ and let stand for 10 minutes.

In a large bowl, combine the Warm quinoa, spinach and cranberries. For dressing, in a small bowl, Whisk the oil, orange juice, vinegar, maple syrup, garlic, salt and pepper; Stir in onion. Pour over quinoa mixture to coat. Sprinkle with pecans.

Quinoa Wilted Spinach Salad

GF Quinoa Wilted Spinach Salad

Source: Healthy Cooking Magazine (Opens in a new window)
3/4 cup = 171 calories, 9 grams fat, 136 mg sodium

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Chicken Artichoke Pasta

February 28th, 2010 by Rick · Gluten-Free

Chicken Artichoke Pasta (GF Cooking Class)

Chicken Artichoke Pasta

GF Chicken Artichoke Pasta

4 servings. Prep/Total time: 30 min.

  • 6 oz. uncooked G.F. pasta
  • 1 lb. boneless skinless chicken breasts cut into thin strips
  • 3 tsp. olive oil, divided
  • 1/2 cup fresh broccoli florets
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup cherry tomatoes, halves
  • 2 garlic cloves, minced
  • 1 can (14 oz.) water -packed artichoke hearts, rinsed, drained and halved
  • 1/2 tsp. salt
  • 1/2 tsp dried oregano
  • 2 tsp. potato starch flour
  • 1/4 cup reduced-sodium chicken broth
  • 1/3 cup white wine or additional reduced-sodium chicken broth
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon shredded Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken in 2 tsp oil over medium heat until no longer pink. Remove and keep warm.

ln the same skillet, cook and stir broccoli in remaining oil for 2 minutes. Stir in the mushrooms, tomatoes and garlic; cook 2 minutes longer. Add the artichokes, salt and oregano; heat through. Combine the flour with broth and wine until smooth; stir into the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add parsley and reserved chicken.

Drain pasta; add to chicken mixture and toss to coat. Sprinkle with cheese.

2 cups= 378 calories, 8 grams fat, 668 mg sodium
Adapted from Healthy Cooking Magazine (Opens in a new window)

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Black Bean Brownies

February 28th, 2010 by Rick · Gluten-Free

Black Bean Brownies (GF Cooking Class)

Black Bean Brownies

GF Black Bean Brownies

  • 1 cup black beans, rinsed and drained (You won’t taste these!)
  • 3/4 cup (1-1/2 sticks) butter
  • 3 ounces unsweetened chocolate
  • 3 eggs, room temperature
  • 1 cup sugar
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1-1/2 cups chopped walnuts, divided

Place a rack in the center of the oven. Preheat the oven to 350 degrees. Coat an 8-in. square baking pan with cooking spray.

Puree the beans in a food processor until smooth. Measure out 3/4 cup. Reserve the rest of the bean puree to use in a soup, dip, or other dish.
ln a heavy, medium saucepan over low heat, melt the butter and chocolate, stirring occasionally. This can be done in a microwave oven. Set aside until cooled to room temperature.

In a bowl, using a hand mixer on medium speed beat the eggs. Add the sugar and salt. Beat on high speed until the mixture is ivory colored and glossy, about 5 minutes. When the beaters are lifted, drips should linger on the surface for a few seconds before disappearing. Beat in the chocolate mixture until well combined. Beat in the bean puree and vanilla extract. Mix in half the walnuts. Spoon the remaining walnuts over the top, pressing them lightly into the batter.

Bake for about 45-50 minutes, or until a knife inserted near the center comes out clean. Cool completely in the pan. Cover and refrigerate 6 hours or overnight.

The Essential Best Foods Cookbook by Dana Jacobi
16 servings, 249 calories, 19 grams fat, 5 grams protein

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Gluten-Free Banana Nut Muffins

February 28th, 2010 by Rick · Gluten-Free

Gluten-Free Banana Nut Muffins (GF Cooking Class)

Banana Nut Muffin

GF Banana Nut Muffin

12 servings. Prep: 20 min Bake: 20 min.

  • 1-1/2 cups mashed ripe bananas (2 to 3 medium)
  • 2/3 cup sugar
  • 2 eggs
  • 1/4 cup fat-free plain yogurt
  • 2 Tablespoons plus 1-1/2 tsp. canola oil
  • 1 tsp. g.f. vanilla
  • 1/2 cup millet flour
  • 1/2 cup sorghum flour
  • 1/2 cup tapioca flour
  • 1 Tablespoon ground flaxseed
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp xanthan gum
  • 1/3 cup chopped walnuts

In a large bowl, beat the first six ingredients until well blended. In a large bowl, combine the flours,  flax, baking powder,  baking soda and xanthan gum; gradually beat into banana mixture until blended. Stir in walnuts.

Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 350 degrees for 18-22 minutes or until a toothpick inserted near the center comes out clean.

Cool for 5 minutes before removing from pan to a wire rack.

1 muffin = 191 calories, 6 grams fat, 32 grams carbohydrate, 2 grams fiber, 4 grams protein. Diabetic Exchanges: 2 starch, 1 fat
Source: Healthy Cooking Magazine (Opens in a new window)

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Asian Pork Linguine

February 27th, 2010 by Rick · Gluten-Free

Asian Pork Linguine (GF Cooking Class)

Made with GF noodles

Made with GF noodles

5 servings. Total Prep time: 30 min.

  • 6 oz. uncooked G.F. pasta
  • 2 tsp. cornstarch
  • 1/2 cup water
  • 1/4 cup reduced-fat creamy peanut butter
  • 1-2 tablespoons G.F.soy sauce *Bragg’s liquid Aminos
  • 1 Tablespoon honey
  • 1/2 tsp. garlic powder
  • 1/8th tsp. ground ginger
  • 1 lb. boneless pork loin chops, cubed
  • 3 tsp. sesame oil, divided
  • 2 medium carrots, sliced
  • 1 medium onion, halved and sliced

Cook pasta according to package directions. For sauce, in a small bowl, combine cornstarch and water until smooth. Whisk in the peanut butter, soy sauce, honey, garlic powder and ginger until blended; set aside.

In a large nonstick skillet or wok coated with cooking spray, stir-fry pork in 2 tsp. oil or until no longer pink. Remove and keep warm. Stir-fry carrots and onion in remaining oil until crisp-tender. Stir the sauce and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

Return pork to the pan. Drain pasta; add to the pan and stir to coat.

1 cup = 376 calories, 13 grams fat, 358 mg sodium
Adapted from Healthy Cooking Magazine (Opens in a new window)

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Gluten-Free Cooking Class

February 27th, 2010 by Rick · Gluten-Free

This Thursday (2/25/2010) Deb and I went to a gluten-free cooking class taught by Marie Parker. Simply, it was excellent! We learned many new gluten-free recipes (which we’ll post shortly) and discussed how to substitute ingredients to make other recipes gluten-free.

The recipes made in the class:

All were very tasty and we’ll post them out on the blog soon!

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Dinner at Outback Steakhouse

January 15th, 2010 by admin · Dining Review, Gluten-Free

Outback Steakhouse DSC09140The Outback Steakhouse is another great place to eat if you’re on a gluten-free diet.  They have a rather extensive gluten-free menu.  At this visit, we learned that the gluten-free menu is included as a part of their standard menu!

We had a call-ahead seating reservation for 6:30, but all of us were hungry at 5:30, so we headed over to the restaurant. We had a tough time finding a parking spot, especially since many spots were taken up with piles of snow because the snow plows had nowhere to put it all.  They gave us a pager and we were told that it would be a 10-15 minute wait.  We only ended up waiting about 3 minutes!

Salad with Ranch Dressing

We rarely order appetizers when we eat at Outback, but Rick & I almost always get a side salad.  We both order our salads without croutons and dressings on the side.  When they arrive at the table, Rick gives me his tomatoes and I give him my cucumbers.  We almost always choose the same salad dressings – I like the Ranch dressing and Rick likes the Honey Mustard.

Fresh Bread & Butter (NOT gluten-free)

They also brought out the standard loaf of bread to the table – which always annoys me because I can’t eat any of it.  It makes me miss the gluten-free bread that I was served when we ate at the Disney restaurants.

Tilapia & Fries (NOT gluten-free)

For his entree, Dad ordered the all-you-care-to-eat fish (tilapia), which he had never had before, but he had heard people talk about that type of fish.  The first serving only included 5-6 pieces of the fish and smallish serving of fries.  When the server came to see how we were enjoying our meal, Dad should have asked for more tilapia because he had quite a wait when the server returned and asked if he wanted more fish.  When they brought it out, they brought him two orders at the same time, so that was pretty decent.

Pork Tenderloin

Rick ordered something new from the menu – pork tenderloin.  It was served with what the menu described a “sweet tangy glaze”.  It came with steamed green beans and garlic mashed potatoes, but Rick substituted the garlic mashed for their french fries.  The mean was delicious and something that he’d definitely order again.  This item is on the gluten-free menu, although they say to avoid the crunchy crumb topping.

Alice Springs Chicken & Veggies (gluten-free)

I ordered the Alice Springs Chicken and steamed veggies with no seasoning.  The Alice Springs Chicken at Outback is one of my favorite meals there.  In the past, I ordered garlic mashed potatoes with the meal, but I’ve been calorie conscious lately, so the steamed veggies are a more healthy choice.

Outback also offers a flourless chocolate cake “Chocolate Thunder from Down Under”.  I did not order this tonight, but I have had it in the past and it is FANTASTIC!  By far, the best gluten-free dessert offering in town.

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