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.



Kichari (Kichdi) – mung beans and rice

Another Indian veg recipe here! It’s been a busy couple of weeks and my stomach’s been wonky, so I’ve been mostly eating potato chips and meat rolls (ok, fancy name for sandwich meat rolled up) and finally I had a minute to cook last night. Whew!

I’ve been wanting to try kichdi for a while, so last night was the night. Kichari or kichdi is a basic dish, using mung beans (moong dal) and basmati rice. In India, when your stomach’s not feeling good, they might give you jeera rice (cumin seed rice) or kichdi to soothe your system. Jeera rice is easy to make in the rice cooker – just make regular rice, and before you turn on the rice cooker, add cumin seeds that have been fried in oil just until they crackle, dump in both seeds and oil. Many of the kichdi recipes I’ve been seeing call for a pressure cooker, and I don’t have one, so I made this on the stovetop.

You can add any vegetables you have, and I love potatoes, so I added those.

Here’s a link to a proper kichdi recipe – I adapted this one, given what I had and my limited time:


1/2 cup mung beans, split and rinsed
1/2 cup rice
1 small to medium onion, chopped
1/4 t Ginger (I used powdered because it’s what I had – add enough for your taste)
3/4 t Cumin seeds
1/4 t Turmeric powder
Hot pepper, if you like it hot, or chili powder
Water as necessary
Potatoes, precooked and cubed – you could also use raw, but then add them in time for
them to cook


First, rinse your mung beans and then soak the rice and beans together for about 30 minutes. I did this by putting them in a bowl with water to cover.

I put about 2 Tbsp oil (I used olive) into the pan and, after it was hot, I dropped in the cumin seeds and let them fry until they crackled. Then I put in the chopped onion and let it soften until translucent. I added my spices after the onion was translucent and then stirred well. Then I drained my rice/beans and added them to the pot, with about 2 cups of water (you’re going to cook the rice/beans in this water, so make sure there’s enough, and check back to make sure you’re not burning the bottom of the mixture), which filled my pot as full as I wanted it. I didn’t want it too full, to avoid boiling over.

Bring this mixture to a gentle boil, stirring frequently, then cook for 20 – 30 minutes, or until rice and beans are nice and soft. Add the potatoes a little bit before the end and stir well.

This mixture can be either thick and mushy or have a runnier consistency like porridge – it’s up to you and how much water you add. If you notice that it’s turning out thicker than you’d like, add more water and stir!

I served this with curd (plain yogurt or raita) and it was yummy. I did find it a bit bland, which doesn’t surprise me in food for invalids, so I’m spicing it by the bowl. No photos, I keep eating it before I can take one. lol I’ll try again this evening.


1 Comment

What’s in the crockpot: Shredded Beef

I’ve got a chunk of beef that I don’t want to bake in the oven – the meat’s not a great cut, and it would be dry and tough – so I’ve slipped it in my smaller crockpot and will be tasting it this evening. We’ll see how it goes!! 😀

Mmmmmmm. Shredded beef.


Quinoa Flour and Quinoa Pizza Crust

Because obviously pizza has been on my mind recently, I want to try this sometime:

Also, how is it that I’ve never heard of quinoa flour before? I love quinoa and the nutritional content is superb. I’m going to have to make some of that too. :}

The whole reason I got started on this quinoa riot is this recipe:


Which is from an article listing 5 sugar-free, gluten-free desserts:

Whew. And how did this all start? From the next recipe I’m going to post, Avocado Cherry Pudding. It seems ill-conceived and unlikely, but it’s *delicious*. 😀 Internet, I love you for bringing me so much inspiration and so many wonderful recipes. ❤

(UPDATE: here’s the link to the pudding. Enjoy!

Leave a comment

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. :}

Leave a comment

Light Ranch Dressingish Kind Of Thing

How’s that for a moderately descriptive title? But this thing I’ve made is (as in the Hitchhiker’s Guide to the Galaxy) a substance almost, but not quite, entirely unlike ranch dressing. I’m sure if you make it properly to the recipe, it’s much more convincing.

However!! I was instructed to eat more broccoli by my doctor a few years ago, I truly dislike plain broccoli, and this concoction made it possible for me to eat half a head at one go. Hooray!

The recipe:

What I actually made:

(I haven’t taken a photo yet – can’t find my phone at the moment – and I didn’t measure anything because I’m having a migraine and I’m lucky just to be preparing food. 😀 So you’ll only get vague descriptions, I’m afraid. Migraine days are like this: everything’s missing or not working, and you might as well just relax and do what you can with what you’ve got.)

about 1/2 c yoghurt (all I had was vanilla, but plain would have been *much* better)
1 Tbsp or so of mayonnaise (maybe a little more, to offset the sweetness of the vanilla yoghurt)
Italian spice mix
Salt & freshly ground pepper

Mixed ’em up and ate it. It wasn’t the best thing I’ve ever made; I wanted to add more tangy and hide some sweet, but that is beyond my mental capacities (and my caring) this afternoon.

If you’re in a pinch for chip dip, it may be closer to hand than you think!! 😀

Leave a comment >

Must try this soon!! I miss garlic naan like crazy! 🙂

Gluten Free Fabulous

gluten free naan Yesterday I’d gone out for dinner with my mother to a new restaurant in town. We had a coupon and decided to give it a try, and I’d seen them advertising lamb curry and since I love curry, I wanted to try. I was very disappointed, the curry was sad. The spices were barely there and there was no heat. The satay we tried was good but it left me wanting good curry. So today for dinner I made naan bread and one of my all time favorites, Chicken Tikki Masala.

1 3/4 cups white rice flour
1/4 cup brown rice flour
2/3 cup milk at room temperature (I used 1%)
1 tablespoon honey
2 teaspoons olive oil
3/4 cup yogurt (I used plain greek)
1 egg
1 teaspoon xanthan gum
2 teaspoons salt
1 teaspoon baking powder
2 teaspoons active dry yeast

gfnaan3Start with combining the honey, milk…

View original post 156 more words