Ingredients for the GF Cook

By Glen Bledsoe

This is what I keep in my cupboards & refrigerator.  It is simple--you can make it more complicated--but I'm on the go and like to keep things easy. Also, I don't have a lot of variety in my diet--ingredient-wise--but lots of variety recipe-wise.

Baking:

  Brown Rice Flour

  Coconut Flour

  Garbanzo Bean Flour

  Aluminum Free Baking Powder

  Pure Vanilla Extract

  Hazelnut Milk or Almond Milk

  Cinnamon, ginger, nutmeg

  Sea Salt

Cupboard:

  Fresh Herbs: Basil, Thyme, Oregano, Chili Powder, Sea Salt, Pepper Corns

  Canned Items: Stewed Tomatoes, Organic Chicken Broth, Green Chilies

  Pasta & Beans: Canned Black Beans, Brown Rice Pasta (Trader Joe's), Brown Rice, Quinoa, Green Lentils

  Condiments: Organic Olive Oil and Balsamic Vinegar, Gluten Free Tamari, Dill Pickles

Refrigerator:

  Organic Eggs

  Organic Onions

  Organic Carrots

  Organic Greens

  Organic Zucchini

  Organic Apples

  Organic Celery

  Brown Rice Tortillas

  Ruby Yams

  Organic Mayonnaise

  Goat Cheese (I can eat a little goat or sheep cheese)

  Pasta Sauce (Read the label)

  Ghee

  

Curried Cauliflower

I love steamed cauliflower with curry paste stirred into it.  I cut the head in florettes and stir in curry paste once steamed tender.  Add a tablespoon of ghee.  Yum!

I usually buy the tiny jar of green chili paste from the grocery store.  You can make your own curry powder, however, which is superior to the jars you find in the spice section.  Here's a recipe from "Terrific Pacific Cookbook" by Anya Von Bremzen & John Welchman.

1/4 C coriander seeds
2 Tbl cumin seeds
2 tsp fennel seeds
1 1/2 Tbl yellow mustard seeds
1 tsp fenugreek seeds
1 piece (2 inches) cinnamon, crushed into pieces
2 to 3 dried chilies (2 to 3 inches) without seeds
1 tsp black peppercorns
2 1/2 Tbl ground turmeric
1 tsp ground ginger
Pinch of asafetida (hing)

1.  Heat skillet over medium and add all ingredients except turmeric, ginger, and asafetida.  Dry roast, stirring until fragrant and several shades darker, about 3 minutes.  Add turmeric, ginger, and asafetida.  Remove from heat.
2.  Once cooled to room temperature, grind in a spice grinder until fine, about 1 minute.  Store in a tightly covered jar in cool dry place.  Keeps for about 1 month.