Wednesday, December 17, 2014

Save the Date

The Gluten Free Support Group has recently changed the location of its meetings to PeaceHealth Southwest Medical Center.  Our first meeting there will be on January 17, 2015 from 10:00 to 11:30 A.M. Please save the date! If you have any questions, contact me at 360-571-8998 or
We hope to see you there! Thank you for your support!

Thai Chicken Pizza

AUTHOR: Danielle Walker -
PREP TIME: 20 mins
COOK TIME: 27 mins TOTAL TIME: 47 mins


  • 1 recipe for grain-free crust (omit the herbs)
  • 1 ½ cups cooked, shredded chicken
  • 2 tablespoons chopped green onion
  • 2 tablespoons chopped cashews
  • ¼ cup grass-fed cheese of choice (optional)
  • ¼ cup shredded carrots
  • ¼ cup bean sprouts
  • ¼ cup chopped fresh cilantro
for the sauce
  • ½ cup unsweetened almond butter
  • 2 tablespoons coconut milk
  • 2 tablespoons coconut aminos
  • 2 tablespoons coconut palm sugar, or coconut crystals
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated ginger root
  • ½ teaspoon minced garlic
  • ½ red pepper flakes


  1. Preheat oven to 350°FPrepare the crust according in to the recipe, but omit the herbs. Bake for 12 minutes, until golden brown.
  2. Increase the oven temperature to 400°F. Whisk together the sauce ingredients then spread it all over the baked crust.
  3. Top with chicken, green onions, cashews, and cheese if using. Place the pizza directly on the rack and bake for an additional 15 minutes, until the sauce is bubbly and the cheese (if used) is melted.
  4. Allow the pizza to cool for 5 minutes then top with carrots, bean sprouts, and cilantro. Serve hot.

Note on chicken: I use leftover roasted or rotisserie chicken for ease. If you don’t have any, the quickest way to cook chicken for a salad is to poach it. Fill a small pot halfway with water and bring to a boil. Add 2 boneless, skinless chicken breasts, then partially cover and simmer on low for 8 minutes. Remove the pan from the heat and let the chicken sit in the hot water, covered, for another 15 minutes. Allow to cool, then shred. (1 pound raw boneless, skinless chicken breasts = about 2½ cups chopped or shredded cooked chicken)

Brown Butter and Molasses Cookies {Gluten-Free and Nut-Free}

Prep time
Cook time
Total time
Serves: 10
  • ½ cup (1 stick) unsalted butter
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 1½ cups, gluten-free flour blend*
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • ½ tsp kosher salt
  • ¼ tsp ginger
  • 2 Tbl molasses
  • ICING (Optional):
  • 2 cups confectioners sugar
  • 2-3 Tbl milk
  • 1 tsp vanilla
  1. Brown butter in a small sauce pot over medium heat, stirring constantly until milk solids start to separate, turn golden brown and fall to the bottom of the pot (about 4-6 mins)
  2. Immediately scrape out of pot into a large bowl and refrigerate until fully cooled (about 1-2 hours)
  3. Whisk flour, baking soda, salt, cinnamon and ginger together in a medium bowl and set aside
  4. Add sugars into bowl with the cooled brown butter and using a hand-held mixer, beat together. Start on medium and go up to high once fully incorporated and beat until light and fluffy (about 7-10 mins)
  5. Beat in egg and vanilla and scrape the sides, if needed
  6. Slowly add in the flour and mix on medium speed until just incorporated before adding the molasses. Continue to mix on medium speed about 1-2 minutes.
  7. Scrape the dough onto a large piece of plastic wrap, form into a disk about 1″ thick and refrigerate until firm, about 2 hours.
  8. Remove dough from refrigerator and heat oven to 350 degrees. You can either drop dough by 1 tablespoon rounds onto parchment paper, about 2″ apart and bake them as regular cookies or roll out the dough onto a surface sprinkled with gluten-free flour and make cutout cookies.
  9. If you make drop cookies, I recommend sprinkling them with brown turbinado sugar before baking.
  10. To make cutout cookies: roll the dough on a surface sprinkled with gluten-free flour until about ¼” thick and cut into whatever shapes you like. Once cut, you should refrigerate the shapes, on parchment, about 2″ apart for 10 minutes, until slightly firm, before baking. This will allow them to keep better hold their shape.
  11. Bake cookies about 10-12 minutes or until lightly browned at edges.
  12. ICING:
  13. Place confectioners sugar in a small bowl and whisk in milk, 1 tablespoon at a time, until you reach your desired consistency. Add in vanilla and transfer to a piping bag with whatever attachment you would like to use to decorate your cookies (I just cut a small hole in the bottom of my plastic piping bag to line these cookies).
  14. Serve (or place next to the fireplace for Santa) and enjoy!

13 Gluten Free Blogs to Read Over the Holidays

1. Gluten Free Homemaker
2. Based on a Sprue Story
3. Celiac and the Beast
4. Gluten Free Doctor
5. Vegetarian Mamma
6. Poor and Gluten Free
7. Gluten Free Goddess
8. Gluten Away
9. Simply Gluten Free
10. Gluten Free School
11. Gluten Free Gal
12. Bravo for Paleo
13. Gluten Dude

Potato Latkes (Pancakes)

  • 2 cups Russet potatoes- peeled and grated
  • 1/4 cup onion- grated (pour off excess juice from measuring cup and add more onion)
  • 1 egg
  • 2 TBSP Pamela's Artisan Flour or Pamela's Bread Mix
  • 1-1/2 tsp kosher or sea salt
  • 1/4 tsp black pepper
  • oil for frying
Squeeze water out of grated potatoes in a thin towel. Mix onion, egg, flour, salt and pepper in a medium bowl. Mix well. Add potatoes and mix well again.
Heat a cast iron or heavy bottom pan with one tablespoon oil. When hot, scoop out pancake batter, about three or four at a time into the skillet. Cook 3 to 5 minutes on medium heat until golden and crisp. Repeat on other side. Remove to paper towels to drain. Repeat process.
Best served warm with sour cream or applesauce.

Cook eat Paleo

Paleo Breakfast Sausage
Yield: 8 patties
  1. Combine spices in small bowl. Add to ground pork and mix until just combined. Form into 8 patties.
  2. Cook patties in a skillet over medium-low heat until browned and cooked through.

New Cascadia

Head over to New Cascadia Traditional TM "The Gluten Free Artisans" TM TODAY, Wednesday, December 17th, for their second of two free holiday tastings, this one featuring pie and pastries from their seasonal menu.

Tasting begins at 10 a.m. and ends when their samples run out, so get there early and bring your appetite! If you're still hungry after your holiday sampler, stick around for lunch!

1700 Southeast 6th Ave
Portland, OR 97214
(Just south of Hawthorne)

Holiday orders close Monday, December 22nd, so don't hesitate!

They're celebrating this year with some delicious new holiday treats, like rugelach and brioche, as well as the classics, like bourbon pecan pie and raspberry-filled linzer cookies. See the menu below for a full list of holiday items!

All orders must be placed 48 hours in advance, which means orders for Christmas Eve close on the 22nd at 5pm. To order, stop by the café or call them at 503.546.4901.