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}


Crockpot Butter Chicken

I’ve been planning to try this for a while, and today was The Day. I picked a slow cooker butter chicken recipe and here we go.

The recipe I’m trying today is this one:


This is chefdehome’s image — not mine.

It looks yummy, and — if the smell from my kitchen is anything to go by – will be delicious. I hate to say this, but I basically followed the recipe, so you might as well go over to chefdehome and check her recipe out. It’s already gluten free, because it has no hing (asafoetida), which is almost always cut with wheat.

Happy cooking! I’ll let you know how this is when it comes out of the cooker… can’t wait.



What’s In The Crockpot Tomorrow: Garlic Parmesan Chicken

It’s in the refrigerator right now, marinating. I couldn’t help but think of the line from “The Night Before Christmas” about the children being nestled all snug in their beds as I tucked the chicken away under its Saran Wrap duvet for the night.

Delicious dreams, little chicken breasts.

The recipe is here


What’s In The Crockpot Tonight, Birthday Edition: Pulled Barbecue Beef

It’s my birthday today!!! (party horns)

And I completely forgot about it in the weeks leading up, so I also didn’t think of scheduling a big shindig. lol Small and comfortable is more to my taste right now, anyway, so I have a friend coming over for dinner and a movie. 😀 Hooray!

I had a dream last night that I had ribs for my birthday, but she’s allergic to pork, and there was chuck on sale; so instead of ribs, we’re having pulled barbecue beef. I’m making gluten-free soft dinner rolls from the “GF Artisan Bread In Five Minutes A Day” brioche recipe, and I picked up some strawberries, because they were on sale, for dessert. My friend is bringing salad stuff, and basically it looks like a feast to me. I’m excited.

There is also a plan to go and pick up ice cream. So, even better.

Here’s the recipe I’m using for the barbecue beef — distinguished by its ease and (wait for it) the fact that I had most of the ingredients. I make no apologies for being a lazy cook.

Mine will have a better-looking bun, salad on the side, and let’s not forget the ice cream for dessert!! Photo from the recipe page on Kraft’s website.

2 Tbsp. brown sugar
2 Tbsp. cider vinegar
1 Tbsp. balsamic vinegar
1 tsp. dried minced onion (I didn’t have this)
1/2 tsp. ground black pepper
1/4 tsp. garlic powder
1 boneless beef chuck roast (2-1/2 lb.)
1 cup barbecue sauce (Kraft’s recipe calls for a particular kind, but it wasn’t explicitly gluten free, so I picked up Bone Suckin’ Sauce instead)
7 sandwich buns, split

MIX first 6 ingredients until blended. Place meat in slow cooker; top with sugar mixture. Cover with lid. Cook on LOW 7 to 9 hours (or on HIGH 5 to 7 hours).

TRANSFER meat to cutting board. Let stand 10 min. Meanwhile, use ladle to remove liquid from slow cooker; set aside.

PULL meat into shreds with 2 forks. Discard gristle. Return meat to slow cooker; stir in barbecue sauce. Gradually stir in reserved liquid if thinner consistency is desired. Increase heat to HIGH; cook, covered, 15 min. Serve in buns.

As I wasn’t satisfied with Kraft’s GF-ness, I picked up a jar of something that said it was gluten-free (and also contained no corn syrup, a win for me as well): Bone Suckin’ Sauce.

I’ve dipped a finger in the bottle and so far it tastes really good. Not too smoky, which is often a problem for me (it gives me headaches), sweet, tangy, nomnomnom. I’m looking forward to this!! Photos etc to come later!