Gluten-Free Cooking For One

Celiac And The Single Girl, Or: How To Make Food That Does Not Suck For One Person {Although I Suppose You Could Feed Other People, Too}

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Quinoa pudding in the rice cooker!

You may sense a trend here.

I’m having a season of stomach problems, and frankly all I want is to eat things that make me happy. Rice pudding makes me happy. 😉  However, when I posted my last rice pudding post, a friend who can’t eat rice asked me if it could be made with quinoa… so last night I tried it. I tried it in the rice cooker, because a couple of the quinoa pudding recipes I sought out used the words “bain marie”, and nothing makes me run faster than those two words. Shudder. I thought to myself, I bet it would work using the rice cooker, and so it did. Life is good, my friends. I BANNED THE BAIN MARIE!

It tastes good, although quinoa doesn’t soak up as much liquid as rice, so it was a little sloppier. However, I wanted to try the recipe with only one substitution, so I was prepared for that, and frankly, I don’t mind a bit. This morning it’s solidified and is properly “puddingy”.

If you’d like to make your own, follow the directions from the last post (linked above in the text) and just substitute 1 cup of well-rinsed quinoa. (In the interests of full disclosure, I did a typically crummy job of rinsing it, frankly: just swished it around in a colander lined with paper towel for a few rinses, then plopped it in the cooker. Just to be honest.) It doesn’t taste exactly the same as rice pudding, because the quinoa will contribute its own nutty taste (I often think of it as green), but it’s a very nice substitute if you’re looking to get more nutritional value out of your desserts or if you can’t eat rice.






Tater-tot Breakfast Casserole – kind of

Made this yesterday evening in between classes. It literally took me less than a half hour to whip up and get in the oven. :}

The original post, above, looks delicious; but of course, being me, I had to monkey with it. First off, I didn’t have *a dozen* eggs to spend on this thing. Certainly not the expensive, although lovely, brand being advertised in the post. However! I combined the quiche I’ve been making for the last few weeks with this recipe and what I had laying around, and the results are pretty dang good.

Ok! As always, the list of changes: I didn’t have tater-tots, so there’s a big one. I had Ore-Ida “Crispy Restaurant Fries” instead, but hey: a potato thing is a potato thing, right? Right? I also only used 5 or 6 eggs (can’t remember which – I really threw this together in a hurry) with probably a half cup or more of milk, to make a quiche-like custard instead of just eggy eggness. Sausage and bacon and I have a problematic relationship due to my migraines, so I just skipped ’em. I have a gigantic container of slice mushrooms, so I added those, and some fresh herbs.

So here’s what I did.

1) Sprayed a square glass baking dish with Pam Coconut Spray.
2) Sprinkled in a layer of grated Parmesan cheese, because I had a flake moment where I started to make quiche. Laughed because nope.
3) Laid in a generous layer of frozen fries, making sure to cover the bottom pretty well (I didn’t line them up or anything, I was in a hurry).
4) In a bowl, cracked 5 or 6 eggs and then added a generous pour of milk – I think about half cup or more.
5) Shredded sharp cheddar cheese, about 2 cups, and added a cup or so to my egg-and-milk mixture.
6) Added fresh herbs, black pepper, about a tsp of garlic powder, 1/2 tsp cumin, and about 1 tsp salt.
7) Whisked until well combined!
8) Poured egg mixture over fries, being sure to pour it evenly over the fries.
9) Lay on a generous layer of sliced white mushrooms.
10) Spread the other cup of cheese over the top, making sure to get it even.
11) Fresh herbs and black pepper to top it off.
12) Put in pre-heated 350 degree oven for about 40 minutes.
13) Let it cool… impatiently.


Not my best photo, but I was working very quickly as I had a student coming ten minutes after this photo was shot, and I wanted to eat the little piece I had just scooped out of the lower corner. However unglamorous, it’s delicious. 😀


Homemade Protein Powder

I’ve been looking for a gluten-free protein powder to add to my shakes in the morning so they stick a little better. My problem is, I haven’t been able to find one at the local stores that’s both gluten-free *and* doesn’t contain stevia. DAMMIT, STEVIA. You give me migraines and that is not ok.

So I did a quick search on “homemade protein powder” because you know somebody’s doing it… and found this.

I think I’m going to whip up a batch of this this afternoon. Nuts sometimes are a migraine trigger, but I’m going to try it and see. If that fails, maybe I’ll start keeping ground up chickpeas in the fridge and schlop a spoonful of that in the blender with the rest of this recipe and my usual milk, yogurt, and fruit. Ooh! I bet, since this contains dry milk, I could just use water instead of milk. We’ll have to see!

I’ll let you know how it goes/tastes.

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GF Crustless Quiche

This is the second time I’ve made this recipe, from Food Network:

…and it’s actually quite easy. I didn’t make any major changes to it, other than just using whole eggs rather than separating them — did it the first time, but didn’t have time to fuss this second go-round — and lots of grated Parmesan on the bottom — I like it to be a little crust-like, and I have a big container of grated Parm from GFS that’s going to expire soonish. I also used 5 eggs rather than 4, because I have eggs that may go bad soon as well, and I’d rather eat them than dispose of them. Oh!! I also sprayed the pan with Pam Coconut Oil spray rather than melting butter, because again no time.

I think that’s all I did to it. lol

So I sprayed the pan, shook in lots of grated Parmesan, poured in the first half of the custard. Then I added half the cup of grated cheese (Sharp Cheddar in this case, last time I made it with more Parmesan); there had been a sale on cheese at the grocery store, so I had the Cheddar already in the freezer and thawed it for this recipe, which imo makes it a tad easier to grate.


After that, I tore up (roughly, in a fairly Flintstone-ian manner) and added some spinach and fresh herbs from my garden (oregano, basil, and lemon thyme), then carefully poured the rest of the custard over that so there weren’t any leaves sticking up.

I finished the top off with the other half of the grated cheddar, a shake of black pepper, and some more grated Parmesan. Now it’s in the oven! 😀 The last one was delicious, can’t wait to see how this one turns out.


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The Morning Of “Oh!”

Please bear with me, dear readers, for this is not a description of delicious food I have made, nor is it a recipe for such; this is the story of my morning, in which most of my sentences seem to be starting with the exclamation, “Oh!” as I realize I’ve forgotten or botched something.

First, there was the fish oil gel capsule that I tried to squeeze into the dog’s food. I made the requisite tiny slice at one end, picked up the capsule and squeezed — and a lively stream of fish oil leapt from the capsule, squirted down the length of the kitchen floor, ending on the refrigerator. Apparently I had the hole on the side, instead of pointing at the dog dish.

Then, while cleaning it up, I stepped in it and slid — coating my foot in intensely-smelly fish oil, and spreading the invisible oil further. (Side note: the fish oil regime is a new one, and my dog *hates* fish, it seems… except when the oil is on my foot. He’s laying across my ankles and licking my foot assiduously. I’ve given up even trying to get away. If I want to administer fish oil to the dog, I guess I’ll have to start squirting the capsules onto my feet. And if I miss, hey, maybe I’ll hit the dog dish. Win/win!)

What time did you say breakfast would be served? I'm ready any time. Now is a good time.

What time did you say breakfast would be served? I’m ready any time. Now is a good time.

Then I sliced open a beautiful avocado for putting into my morning smoothie. It was gorgeous! Creamy, the perfect color, luxuriantly soft… I finished making my smoothie, turned around and – “oh!” – there was the avocado, sitting on the counter, looking innocent. I know it must have wiggled away while I was getting the quinoa out of the fridge. There’s no other explanation. (sigh)

I hard-boiled some eggs, put out a bowl of ice water to chill them as soon as the timer went off, and then absent-mindedly moved the pan of boiling water and eggs off the burner, turning it off… and wandering off without putting the eggs in the ice water.

Mind, this is all I know about. I haven’t tasted my tea yet, I might have put salt in it instead of sugar… lol I think I need to go back to bed. :}

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Gluten-free Granola!!

I really hate paying through the nose for gluten-free granola, so I decided to try making some here at home. It was incredibly easy — I’ve made three batches so far, and am getting ready to make a third tomorrow.

I started with this recipe from (here), which was wonderful. I skipped the dried fruit and the nuts/seeds, as so many of those foods are migraine triggers for me. Just plain granola is good enough for me.

3 cups rolled oats (not instant)
3 tablespoons packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/3 cup honey
1/4 cup vegetable oil (I used melted coconut oil)
1 teaspoon vanilla extract
(1/2 cup small-dice dried fruit – optional)
(1/2 cup coarsely chopped raw or toasted nuts or seeds – optional)


1 Heat the oven to 300°F and arrange a rack in the middle.
2 Place the oats, brown sugar, cinnamon, and salt in a large bowl and stir to combine; set aside.

3 Place the honey, oil, and vanilla in a small bowl and stir to combine. Pour over the oat mixture and mix until the oats are thoroughly coated.

4 Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown, about 5 to 15 minutes more.

5 Place the baking sheet on a wire rack and cool the granola to room temperature, stirring occasionally, about 20 minutes. (Note: It will harden as it cools.)

6Add the fruit and nuts or seeds to the baking sheet and toss to combine.Store the granola in an airtight container for up to 2 weeks.

The second time I made it, I decided to try maple syrup as a sweetener instead. It worked great!

For the third batch, I used half rolled and half steel cut oats (all I had), substituted olive oil for coconut oil, and used maple syrup as the sweetener again. Oh, and added a little more salt. It was delish! I’ll probably go back and forth a few times between the olive oil and the coconut to see which one I like better.

In conclusion: this recipe is really good, allows for substitutions and changes, and I can’t repeat enough how easy it is to make. :}