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| From cake to quinoa - my year's best gluten-free recipes |
The annual ritual of creating top ten lists has commenced. Critics are choosing their top ten movies, editors have picked their Top Ten Books. Fashionistas have declared the year's best and worst trends of 2010 (jeggings- love 'em or hate 'em?)
. Do I dare leap into the scuffle and pluck ten gluten-free recipes as the year's best? And if so -- just how, exactly -- does one choose the golden top ten? The best of the best. Do I do as I did last year and let stats decide? (Might seem rather lazy, to repeat that process.) Or do I rely on my personal and often quirky preferences? (Could be controversial, especially if I was honest and chose peanut butter on ryeless rye bread toast as my number one.) Perhaps I should make a game of it and draw names from a hat. Randomness is appealing, in a way. (Though unsatisfying.)I'll just do it.
I'll be bold. I'll be opinionated. I'll pick my g-free favorites from this year's recipes. Perhaps I need to define my criteria, though. How do you choose a favorite among the dozens you've created in a year? I'm proud of each recipe. After all, I enjoyed them enough to photograph them in all their gluten-free glory (unless, sadly, they were not photogenic, and that, Dear Reader, is a loss to the blog). And every recipe I shared passed the family taste test or they wouldn't stand a chance of appearing on Gluten-Free Goddess. You don't hear about the runner-ups, or the flat out failures that left your intrepid goddess weeping and gnashing her teeth. [Not really. I'm not the weeping kind. I swear like a character in Deadwood
and take deadly aim at the trash bin.]My criteria, then? Simple. A favorite recipe would be a recipe I'd make again. And share with company.
So with that in mind, away we go.
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. I'm not alone in my imaginings of a fresh and healthy vegan Christmas dinner--- am I?
is also excellent. The Tinkyada White Rice Spaghetti is smooth and creamy (and even gluten-eaters love it). And the Tinkyada Brown Rice Lasagne with Rice Bran
makes light, delicious lasagna.
and Bob's Red Mill Gluten Free Cornmeal.
Look for the GF symbol on the package.
as pilaf, tabbouleh, and a high protein alternative to rice. (If you also like rice and risotto, Lundberg Farms is the way to go.)
are a zero calorie all natural sweetener. Unlike some stevia products, Sweet Leaf
has a clean sugar taste (no weird quasi-licorice aftertaste). I use it in coffee, tea, smoothies and cold drinks- because, frankly, who needs the extra calories on a daily basis? Note: stevia is a super sweet herb in the aster family- if you have aster allergies, please check with your physician before using.
is a raw coconut based (and fabulous!) gluten-free soy-free soy sauce alternative. I use it in stir-fry and Asian inspired recipes.
is thick and rich and vegan to boot. Use it in dairy-free recipes instead of dairy cream and sour cream.
is a low glycemic natural vegan sweetener that is wonderful for subtle sweetening in sauces, beverages and baking.
