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Author Archives: KW


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Hey everyone! I wanted to let you know that all of my future posts, as well as past posts you haven’t seen, and archived posts are now on my new website:

Check it out and be sure to tell me what you think! I hope to see you all over there for more gluten-free fun (and I just posted a Pumpkin Glazed Cinnamon Roll recipe that is to die for so you don’t want to miss out on that!

See you soon.

~Glutenless Goddess



Tofu Fried Rice

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Whenever I have leftover rice, I like to make Japanese style fried rice. I am also on a tofu kick right now, so for some added protein I decided to try some tofu in my usual recipe. Because fried rice has scrambled egg in it, the tofu kind of blended with the eggs due to their similar textures.

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Tofu Fried Rice

  • 1/2 package medium -firm tofu
  • 1 package frozen vegetables (peas and carrots are the best but really any vegetables are good)
  • garlic powder
  • pepper
  • seasoning salt
  • Cooked Rice (2 cups should do the trick)
  • Gluten Free soy sauce (I use La Choy)
  • 4 eggs
  • 3 tbs. butter
In a wok or large pan, scramble the eggs and set aside. Chop the tofu in small pieces and cook on high in soy sauce. Set aside. Put all of the rice in the wok and add butter. Season with garlic pepper, pepper, and seasoning salt. Fry until rice gets crispy in some spots and then add vegetables and enough soy sauce to cover all of the rice. Continue to fry the rice on high and then add eggs and tofu and let simmer. Easy peasy and delicious to boot.
~Glutenless Goddess 

5 Minute Spaghetti

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Everyone likes a quick meal, especially me. I had having to wait for food sometimes so if I can have something whipped up in 5 minutes I am a happy camper. Spaghetti can surprisingly be a quick meal with the right ingredients, and those ingredients can be found in most grocery stores, preferably a health food store (more gluten free options); I chose Trader Joes. This 5 minute meal was so simple yet so tasty.

5 Minute Spaghetti 

  • package of Bavarian german sausage (read the ingredients because sausages can be tricky, sometimes they are gluten free and sometimes they aren’t so be very careful)
  • Can of all natural spaghetti sauce ( again, read the ingredients, if you don’t recognize an ingredient as a vegetable or spice you use regularly, don’t buy it)
  • Grated parmesan cheese
  • Package of Gluten free noodles (okay, yes this can take more than 5 minutes to boil, but put them on boil as soon as you enter the kitchen and they will be ready when everything else is.)

Chop sausage, and cook in a frying pan on medium-high until they are hot an seared on the outside (they will be pre cooked). In a pot, heat up the spaghetti sauce. Serve everything over noodles and add parmesan for flavor. Wahla, 5 minute meal.


~Glutenless Goddess


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Whenever we have Filipino food, Brad is the one who has to make it because he is the expert on all things the Philippines. I wanted to surprise him and make my own version of the Filipino classics: menudo.

I cheated a little bit, okay a lot-a-bit, and used Mama Sita’s Menudo/Afritada mix because it was naturally gluten free and Mama Sita’s mixes are known to be on the healthier side of packaged seasoning mixes. It turned out really good, and Brad was impressed with my skills.

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  • 2 large potatoes, chopped
  • 2 chicken breasts
  • 1 large green pepper, chopped
  • 1 pkg Mama Sita’s Menudo/Afritada mix
  • 2 c of rice
In a large pan or wok, boil the chicken and potatoes. Add green peppers half way through the boiling. Follow Mama Sita’s packet and let the powder disintegrate in a cup on the side. Once cooked, shred the chicken and drain excess water. Add disintegrated sauce to the potatoes, peppers and chicken, let simmer. Serve over rice.
~Glutenless Goddess

Baked Scallops over Linguine

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For a seafood lover, it is amazing that I have never had scallops before. The local grocery store was having a huge seafood sale and I was able to get a large frozen package of chopped scallops for $.99. Amazing, huh? I figured that there was no way to go wrong with seafood over pasta so I decided to make Baked Scallops over Linguine. It was a little bit more fattening than I would like, but it was still mmm mmm good!

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Baked Scallops over Linguine

  • 2tbs melted butter
  • 1 1/2 lb scallops
  • 1/2 c gluten free bread crumbs (put refrigerated bread in a food processor)
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1/2 tsp. paprika
  • 1/2 tsp parsley
  • 3 minced garlic cloves
  • 1/4 c grated parmesan cheese
  • gluten free linguine noodles ( I use brown rice pasta for this, but a vegetable blend would be good)

Preheat oven to 400 degrees and melt butter in preheating oven (9×9 casserole dish). Combine onion, garlic, garlic cloves, paprika, parsley, parmesan cheese, and bread crumbs ( I used my magic bullet to make life easier). Dump thawing scallops in the casserole dish with melted butter. Top with crumb and seasoning mixture. Bake for 20 minutes or until scallops start turning golden and topping is browning. Serve over linguine with vegetables on the side.


~Glutenless Goddess

4th of July Sweets

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This year, I was in charge of bringing the desserts to our 4th of July barbecue. Strawberry’s were on sale for .99 cents a box so I bought 3 to make strawberry cheesecake and chocolate dipped strawberries. They turned out delicious and pretty darn cute too.

I was also really excited because I found a simple and incredibly tasty way to make gluten free crust. Check it out:

Chocolate Covered Strawberries 

  • One 12oz package of chocolate morsles
  • 2 Tbs. shortening
  • 2 packages of fresh strawberries

In a saucer, melt shortening, then add chocolate chips. stir constantly on medium heat until completely meted. Stick a strawberry on a skewer (I used fondue sticks) and dip it into the melted chocolate, rotating slowly for full coverage. Have someone else then rotate the chocolate covered strawberry slowly in the air for about 30 seconds to get the chocolate to start to harden and cover evenly. Place the strawberry (removed from skewer) on wax paper to dry. For a festive twist, roll the strawberry in sprinkles in a shallow bowl before setting out to dry.

** I have also read that if you have Styrofoam you can put the skewer in he Styrofoam so the chocolate dries with out any flat spots.

Mini Strawberry Cheesecake 


  • brown sugar (very small amount because the nutty flavor of almond flour is good on its own)
  • almond flour
  • melted butter or margarine

Combine ingredients a little bit at a time, mixing with a fork, until it becomes flaky put clumps together. Press into the bottom of muffin tins.


  • 2 8oz packages of cream cheese
  • 3/4 c sugar
  • 2 eggs
  • 1 tsp vanilla extract

Combine all ingredients with a mixer until smooth and the cream cheese is no longer lumpy. Fill the muffin tins (with crust on the bottom) 3/4 of the way full. Bake at 350 F for 15 min.

Strawberry topping:

  • box of strawberries
  • 1 Tbs cornstarch
  • 2 Tbs sugar

Puree about 1/2 of the strawberries in a food processor or blender. Chop the other 1/2 into small chucks and add it to the pureed strawberries. Add sugar and cornstarch and mix until cornstarch is disolved and broken up. Cook on medium high in a saucer, stirring constantly, until it begins to thicken. Put in refrigerator until cheesecakes are done. After cheesecakes have cooled, place a large spoonful of topping on each cheesecake. Remove cupcake tin and refrigerate until ready to serve.

~Glutenless Goddess

Learning to love Tofu

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I like tofu, I really do, but my husband could definitely do without in his diet. I had mentioned in an earlier post that we are trying to do some more meatless meals to broaden our food horizons and be a little healthier. I thought I could use some tofu for a meatless meal, and better yet, I was going to camouflage it so my husband would never even know the difference. Needless to say, he could still tell it was not chicken, BUT he actually admitted that it tasted good enough to finish dinner. Victory for tofu.

Some of you have probably heard of tofu before but are wondering what the heck it really is. Tofu is coagulated soy milk (bean curd) pressed into a block. Yeah, I know, that definition doesn’t do much for my cause, but seriously, it isn’t as bad as it sounds. Tofu is high in protein and, according to the FDA, has been proven to reduce the risk of heart disease if integrated into a diet AND is gluten and dairy free. I’m a fan.

For this tofu adventure, I made a safe meal: Spicy Stir Fry

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  • 1/2 of a tofu package (medium firm)
  • 1/4 c chicken or vegetable broth
  • Stir fry veggies (I did a frozen pack, but fresh is even better)
          You can really use whatever you like, I put pea pods, squash, carrots, red peppers, and lima beans 
  • GF soy sauce (La Choy is GF and I am sure there are others)
  • Sweet chili sauce ( out of laziness I bought some from Trader Joe’s because it is yummy and GF but you can make your own…email me for a recipe if you want)
Cut 1/2 the package of tofu into small chunks, but it in a pan or wok on medium-high and add the broth. This will make it really flavorful and help disguise its tofuness for those, like my husband, who don’t like it. Notice that I didn’t add any oil or butter; it fries fine without it and is much healthier this way. cook it, flipping often, until the broth is pretty much soaked up and the tofu starts getting brown on the sides.
Add the vegetables in the pan or wok and turn the heat down to medium. Let the veggies get soft and soak up the leftover broth and add some soy sauce (you can cover it for 5 minutes or so to let it all soften). Once soft, dumb in the sweet chili sauce and let it simmer for a couple of minutes.
Serve over rice and see if your family ever even notices that it’s not chicken.
~Glutenless Goddess