This Post is Gluten Free

First, an aside. Why does this cartoon make me think of Cookie?

Anyway, back to the subject.

In my last couple of trips down to Las Vegas (home of the nearest Trader Joe’s), I looked for a few gluten-free items that Margene might like.

On the last trip, I picked up some of Trader Joe’s Guten-free brown rice tortillas. I thought I’d better try some myself, so I made one of my favorite quick dinners – the Crisp Black Bean Tacos with Feta and Slaw. The tortillas are a little denser and chewier than flour ones, but fried up in oil until crisp, they were very nice. The husband loved them. In fact, I think he likes them better than regular flour tortillas.

Then I had an idea to use some to make pizza. I topped them with sauce, fresh basil, fresh mozzarella, and some pine nuts, and baked them on a pizza stone at 450o F for about 7 minutes or so.

Here’s the result:

Gluten-free pizza

I didn’t think this was quite as successful as the tacos (I really liked how the tortillas fried up in a bit of oil and got flaky and crispy), but they were still pretty good. DH was in heaven. He said they were everything he likes – tomato sauce, cheese, brown rice, and crispy. He’d be happy for me to make these any time. Or the tacos.

The tacos, by the way, went very well with this Crios Cabernet Sauvignon Mendoza 2007, from Argentina. It seemed a bit lighter and fruiter than what I’d expect from a Cab, perhaps even a little jammy, with soft tannins. Perhaps a little closer to a Shiraz than a well-aged Bordeaux. Although we both like Cabernet Sauvignon, we don’t have it often because we’re usually eating foods better complimented by white wines. But this turned out to be a nice, light, drink-me-now red wine that worked well with our meal. It would probably be a nice choice for people who are not into more assertive red wines. I’d buy it again. (And I did.) Around $15 in Utah, probably less if you live elsewhere.

Crios Cabernet Sauvignon

Something else I thought I’d posted about but evidently didn’t… I made some gluten-free Coconut Macaroons using this recipe. They were sort of like meringue cookies, but soft and chewy and coconuty on the inside. They were a big hit, though I would probably cut down slightly on the sugar next time as they were very sweet. The recipe made a lot, so I popped some in the freezer to see how they’d freeze. Or more specifically, how they’d defrost after being frozen. They were pretty much the same after being frozen, so that was a successful experiment.

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9 Responses to This Post is Gluten Free

  1. Anne says:

    Wow – all of that sounds good. I think the pizza looks fantastic. We need to make a run down to Trader Joe’s ourselves soon.

  2. Carrie says:

    I can’t imagine why you think of Cookie. OH wait, yes I can. Hee!

  3. margene says:

    I LOVED the macaroons….loved! I’m going to try to tacos this weekend. I’ve been craving some black beans. Thanks for thinking of me and sharing your GF finds. You have no idea how much I appreciate it!!

  4. Cookie says:

    I’m sure I have no idea what you mean.

    I’m so glad you were able to find some yummy gluten free options that you all like.

  5. Stacey says:

    MUWAHHAHAAHAHHA! *ahem* yes. Cookie. Definitely. 😀 Speaking of TJ’s… I’m still munching on frozen peppermint joe-joes. Yummy. I’m thinking of breaking them up and putting them in ice cream.

  6. Carrie K says:

    Definitely Cookie.

    Cabernet Sauvignon. A lovely wine to start my lunch at my desk with.

  7. Brenda says:

    I love macaroons, and I’ll have to show this recipe to my husband who says he’d like to make them for me (I think he’s tired of me paying $0.89 each at the grocery store). Glad to hear they freeze/defrost well.

  8. elizabeth says:

    We are on the same wavelength, I made those tacos for dinner three times this week! My husband loves them!

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