Monthly Archives: March 2010

Matzo Bread

Matzo Bread is part of the Passover Celebration, remembering the story of God freeing the Jewish people from Egyptian slavery.  They left in such haste that they didn’t even have time for their bread to rise.  Matzo is made with no yeast, and is more like a cracker than bread.

I made it especially for Passover, but it was so good and so easy, I’ll be using this recipe now all year to make these light, flaky crackers.  I can’t wait to try it with soups, dips, cheese, and all the other things that usually marry crackers.  This would also be a fun thing to send in a lunch box with meat and cheese – Lunchables style.

The recipe is from and uses her wonderful flour blend, which you can find again at the end of this post.  My added tip is to score the dough with a pizza cutter where you want to break the pieces apart before baking.  They will break into even rectangles instead of random places.  Also, I just pressed the dough right onto the parchment paper I had lining my baking sheet.  It worked fine.

Thanks, Jules, for another terrific recipe!  You’ve taken one more thing off my list of “things I wish I could still eat” with this addition of gluten-free crackers.


  • 1 cup Jules Gluten Free™ All Purpose Flour
  • ½ cup almond flour
  • 4 Tbs. extra virgin olive oil
  • 3 Tbs. water
  • 12 tsp. sea salt or kosher salt


Preheat oven to 450° F (static) 425° F (convection).

Whisk together Jules Gluten Free™ All Purpose Flour and almond flour then add in the liquid slowly while stirring with a fork or pastry cutter. If the dough is too dry, add additional water by the 12 teaspoonful in order to get dough wet enough to form a ball but not be sticky.

Form a ball with the dough and pat out onto a clean surface or pastry mat dusted with Jules Gluten Free™ All Purpose Flour. Pat with your fingers to flatten the dough and roll to the thickness of a saltine cracker, then prick all over with a fork. Sprinkle with additional coarse kosher salt, if desired.

Bake for 10 minutes on a parchment-lined baking sheet, or just until slightly browned.


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Filed under Holidays

Gluten-Free Lemon Cake

2 boxes Betty Crocker gluten-free yellow cake mix, plus ingredients to make it.

3/4 C. Powdered sugar

6oz. lemonade concentrate, thawed


Make cake mixes in a 13×9 or 2 round cake pans.  Let cool.  Using a fork, poke holes every 1/2 inch all over the top of the cake.  Mix powdered sugar and lemonade concentrate together, then pour over cake.  Top with white icing.

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Filed under Dessert

Pollo Verde

Pollo Verde will now be my meal of choice for my easiest and most delicious dinner.  I even plan to serve it next time we have guests over.  With 2 ingredients, it couldn’t be simpler, but the taste is amazing!

To prepare, place chicken breasts in the crock pot and cover with 1/2 – 1 jar of a gluten-free Salsa Verde.  Cook for 6-8 hours on low.  When chicken is done and tender, take it out, and shred it with a fork.  Then, put the shredded chicken back into the crock pot and mix in with the juices and salsa.

Serve in warmed corn tortillas (heated on a hot skillet until browned) and top with chopped onion, cilantro, avocado, and a squeeze of fresh lime.

That’s it!  My family loves this meal.  It’s healthy, fresh, and reminds me of street tacos from Mexico.  Enjoy!


Filed under Dinner

Portobello Panini

Because I love mushrooms so much, I had to have another way to have Portobellos for lunch.  You can fill them with sandwich fixings, and grill them like a Panini.  I used feta cheese, roasted red bell peppers, onion, and basil.  You could also add sliced turkey for some protein.  Be creative!

First, steam the mushrooms in the microwave for 2  minutes.  Then, fill them with your sandwich ingredients, and cook them on both sides in a hot skillet coated with olive oil.

I’d love to hear your ideas on other “sandwich” combinations!  Please share in the comments below.


Filed under Lunch

Chocolate Cake

Doesn’t this look amazing?!

In all my years of gluten-free eating, I have never been brave enough to serve a gluten-free cake to all my “normal” guests.  I just couldn’t make them eat my gluten-free, slightly dry and crumbly version, when I could have treated them to a good old-fashioned Chocolate Sheet Cake, or “Mama Cake” as we call it in our family.

With this recipe though, I can make one cake, and have everyone ooh and ahh about how moist and delicious it is.  Though I’ve posted it before, it begs repeating, because this time I added icing and made it into a layered cake.

It works as a beautiful birthday cake with chocolate frosting.

It also works with colored icing for a kids’ cake.  This one was a Star Wars battle scene created my son.

If you have any leftovers, remember that you can freeze individual servings.  Chocolate cake on demand is a very good thing.

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Filed under Birthdays, Dessert

Simple Food

Eating gluten-free forces me back to the simplicity of enjoying beautiful, natural food.  It causes me to return to the food that nature provides and appreciate the goodness of its original state.  It awes me to think of all the foods we have to enjoy – all the colors, tastes, textures, smells, and shapes we have to choose from.

Eating gluten-free spurs thankfulness in me.  I’m thankful for all the choices I have.  Thankful for health.  Thankful for this beautiful earth that gives abundance every day.  Thankful that I can focus on what is pure, simple, and good, instead of all that is not.

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Filed under Tips

Portobello Pizza

This is one of my favorite lunches.  It’s quick, healthy, low-calorie, and a great way to get more veggies into your diet.

Simply steam the Portobello caps in the microwave for 2 minutes.  Then, top with pizza sauce and your favorite toppings.  I always add more veggies – tomato, red pepper, and onion.  Sprinkle on some mozzarella cheese or Parmesan, add some pepperoni, and broil until cheese is melted and the pepperoni slices are a little crispy.

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Filed under Lunch