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}


What’s In The Oven: Baked Pears With Cinnamon Honey

I’ve started trying some recipes for the holiday season, and I happened to pick up two beautiful Bartlett pears (seriously. They taste like champagne. It’s kind of a shame to bake them) at the market the other day, so I looked up some pear recipes. I’m also trying to stay away from sugar when I can (without making myself feel denied), so this recipe fit the bill perfectly.

I just peeled, cut up, and cored my pears, then added two small Gala apples I had sitting by just for good measure. Simmered the butter, honey, vanilla, and cinnamon on the stove as requested (for this I used cassia, not ceylon, because I have more of it) and added about a half teaspoon of ginger for good measure. I spooned the sauce over the fruit in a baking pan and put it in a 400 degree oven and it’s in there now. I’ll let you know how it comes out.

Before cooking

UPDATE: Just came out of the oven and oooooommmmmggggg

It’s good

It’s really good

Did I mention it’s good?

Sorry, I can’t type any more because I’m eating now.




(sexy music plays)




Golden Milk (Turmeric Milk)

I’ve been drinking this mixture for a couple weeks now, and I really enjoy it. It seems to decrease my craving for sweets – somewhat sits in the place in my heart that I had reserved for the forbidden hot cocoa. I’ve also been feeling less achy in the joints, and my sprained ankle has definitely been improving a LOT since I’ve been drinking it. I’m following a recommendation that people with arthritis can try drinking it 2x day to start, as I have arthritis and also an injury. I know eventually I’ll have to cut it down to 1x day so I don’t turn yellow… but in the meantime, I’m going to enjoy it.

I’ve tried making this with several different kinds of milk: dairy (cow’s) milk, coconut milk, almond milk, no milk, all of these cut with water (when I’m running out of milk), and today I got a box of “Silk” almond + coconut milk, unsweetened, and am trying it. It’s delicious – all the rich sweetness of coconut milk without being as cloying (I tried full-fat coconut milk with the cream the first time and it was a bit too much). I actually found even this to be a bit rich, so I cut it about 60/40 with water (the 40 being the water).

There are many different “recipes” for golden milk out there. I’ll tell you what I’ve been doing and you can find your own groove, if you want to try it. :} ย The consensus seems to be that adding freshly cracked black pepper to the turmeric helps the body use the active compounds in the turmeric more effectively, and same goes for a little oil or fat or some kind. When I was making this with cow’s milk, I figured I had the fat covered. But after I switched to almond milk, I thought: why not add a little oil?

I also wanted to make a turmeric paste to make the process easier, and there are several schools of thought on this as well. I combined a couple for this end result, as follows.

PS: Here’s the video that started me on this journey.

TURMERIC PASTE (my recipe)

Melt 3 tablespoons of coconut oil in a small saucepan
Add turmeric powder until it’s a loose paste
Crack in some black pepper
Add cinnamon, ginger, etc as you like (I usually add a pinch of ginger near the end)

Simmer this paste for about 9 minutes, stirring occasionally, to allow the turmeric to “cook” and release its active compounds into the oil. After 9 minutes is up, pour into a glass container (carefully) and store in the fridge for up to two weeks.

To make the golden milk: I “chip” off a little bit to put in milk in a saucepan, let it melt and heat with the milk, add a little honey to a cup, and then carefully pour the golden milk into a mug and drink it.

WARNING: turmeric will stain your clothes, counters, cupboards, sink if it’s porous, hands, and whatever you touch with it LIKE NOBODY’S BUSINESS. I’ve ruined a dishtowel. Your sponge will be oompa-loompa colored. Just so you know. Usually a little dab of baking soda and water on the counter will let you rub out the stains… but don’t take it for granted. Treat this like nuclear waste just to be safe.

Ok!! Enjoy drinking your golden milk!

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Kinda-veg rice pudding. Somewhat healthy. Ish.

๐Ÿ˜€ So I have a baby shower tomorrow, and I’d like to bring a dessert. But I’d like to make it with just things I have in the house, so it’s going to be mostly dairy-free and stuff. I’m starting with this recipe:

And going to add a couple things as I go. Eggnog, for one, because I’m making a double +  batch and I don’t have enough coconut milk. I bet that won’t suck. More after I’m done!!

Original Recipe:

4 Ingredients

  • 1 cup coconut milk (about 1/2 can)
  • 1 tablespoon agave or maple syrup
  • 1 cup cooked brown or white rice
  • Dash cinnamon


  1. Pour coconut milk into a small pot over medium-high heat. Bring to a simmer. Add agave and stir to combine. Add rice and continue to stir until evenly distributed.
  2. Let mixture simmer for about 5 minutes. Liquids should boil off and mixture will become thicker. Serve sprinkled with cinnamon.

More to come when I finish it!

What I really did:

I made a double batch of rice, which means about 8 cups of cooked rice. So obviously, there’s plenty of rice. To get 8 cups of liquid, I combined the following:

4 cups coconut milk (light)

2 cups eggnog

2 cups water

2+ Tbsp cinnamon (cassia, not Ceylon) – I like cinnamon a lot.

Ginger, nutmeg, and cardamom to taste

1/2 cup brown sugar

If you’ve ever wondered what this much rice pudding looks like, this is it.

Simmer the cooked rice in this mixture (probably in your largest pan) until it thickens up. Then try to find enough containers for that much delicious, delicious rice pudding. ๐Ÿ˜€


About this many!

Oh my gosh, is this good. And not *quite* as naughty as my normal recipe.



Ayurveda, I’m thoroughly enjoying my flirtation with you.

Recently, I sprained my ankle. I had a big dance workshop coming up in two weeks, so I followed the recommendation of a couple different people and started drinking turmeric milk: “Golden Milk” (recipe forthcoming). Then I started craving the taste of it, and realizing that I wasn’t as obsessed with sweets as usual, because something about it was satisfying that urge. And, I could feel a difference for the better in my knees as well as my ankle, which was healing very well.

So I started doing some research into anti-inflammatory foods, like turmeric, and I kept reading more and more about Ayurveda. And I thought, well, what I’ve been doing isn’t working out so well for me, so perhaps I’ll give this a whiz.

Ten days in, I’ve almost stopped eating sugar entirely (something I thought I could never do), and I’m not craving it. At all. I’ve also noticed my pain is less and my energy is higher. So, whether that’s “Ayurvedic cooking” or just that I needed more legumes and vegetables, well – I’m loving it!

The dosha I’m having trouble with, and need to eat to pacify, seems to be Kapha. My brain seems to be Vatta, which diet I have been eating for years, but my body is getting into more and more pain and trouble – and it seems to be Kapha. (I say “seems to be” because I am sooooo not an expert.) This means lots of bitter, pungent, and astringent foods: normally my LEAST favorite thing. But I thought, well, I can try the spices to start without upending my whole diet. Let’s see what we see!!

Almost immediately, I stopped craving sugar, and I’ve gone from being someone who eats cookies after every meal, has sugary breakfast, and drinks sugary beverages all day long – to not having had sugar in seven days (other than honey in my ginger tea. Ok, I did fall off the wagon last night when I was out, but they had gluten-free sticky toffee pudding and who can resist such a lure? NOT ME. lol) So I’ll be sharing the recipes I’ve been cooking during this experimental period, along with new ones I try, so if you’re curious or just love Indian food (probably the majority of what I’ll do, at least in the early days), you can come along. So far, I’ve made chickpea curry, aloo gobi, and lots of turmeric milk and ginger tea. I’ve started snacking on pumpkin seeds and almonds instead of chips. I’ve also cut dairy milk, because I’ve noticed it makes me bloaty and swollen and grumpy – although I’m still eating cheese once a day. Hey, I’m not Superwoman. And I’m sure there’s some eggnog in my future, although I may be able to find the dairy-free kind. Mmmmmm. Eggnog.

OK. So, here ends my explanation of why some of my recipes will be getting a more vegetarian, less sugary, less salty work-over in the near future. Hope that’s ok with you. Mwah and xoxo.

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What’s In The Oven: Greek Potatoes

I’ve got a lot of potatoes. I mean, a lot of potatoes. And I need to use them soon. And I love oven-roasted potatoes. So this happened.

Oven Roasted Greek Potatoes from

I made them almost exactly like the recipe said (for once), and they’re in the oven now… starting to smell delicious. I forgot to take a photo before putting the pan in the oven, and they’re not out yet for the “voila” photo; so here’s a photo from the recipe on I can’t wait.

Not my photo… this photo is of the same recipe potatoes, by Sackville. nomnomnomnomnom

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And, oops, no. Sweetened Condensed Milk Cookies, instead!! Hooray!

So I started to get out the ingredients for the almond bon-bon cookies, and found I was missing some important ones: sugar, almond essence, and milk. Oops. So, quick change of plan here.

I had a can of sweetened condensed milk in the cupboard, and thought: “there’s got to be a way to use this instead of the sugar. Maybe even the milk, who knows? DREAM BIG.” 5 minutes of research later, and I found this recipe, on
Ta-da!! Cookies.

I had everything for this recipe, so I made it. And they’re delicious, like little not-too-sweet shortbread bites. Of course, I am always sloppy creative with my measuring, so the final recipe ended up like this on my end:

1 cup butter, softened (I only had about 3/4)
3/4 cup sweetened condensed milk (I added an extra 1/4 c to make up for less butter)
2 cups all-purpose flour (I did 1 c Krustease all-purpose, 1 c white rice flour)
3 tsp. baking powder
ยฝ tsp. salt
ยฝ cup chocolate chips (not for me)

Mix butter and condensed milk. Add salt, baking powder, spices, and flour, and mix just until combined. Roll into 1-inch balls and place on a baking sheet. Bake at 350 degrees for 8 – 10 minutes (I went 15, because I wanted them a little brown).

They’re really good, and soooo easy to make. I might make a glaze next time, but probably not today, as I’m running short on time.

**Note: if you’re sensitive to saltiness, you might want to cut the salt, and use unsalted butter. This almost tastes a little salty, but not too much for me. Some people might find it too salty. MWAH!


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In The Oven Today: Crustless Quiche w/ French Fries and Bon-Bon Cookies

breakfast casserole quiche

almond bon-bon cookies

And for breakfast, I had some of my teff protein powder in milk. Just remembered that. Go team!!
protein powder (flexing my muscles)

I’ll be trying some new recipes soon, but in the meantime, I haven’t gone away — just incredibly, and happily, busy. ๐Ÿ˜€