All Posts By Shauna James Ahern

Gluten-Free Girl’s Rhubarb Cobbler

by in Gluten-Free, May 13, 2011
Gluten-Free Rhubarb Cobbler
Shauna's Gluten-Free Rhubarb Cobbler

With spring finally in full bloom, rhubarb is back in the farmers’ markets and our gardens. If you’re anything like us, you’ll want to eat it every day until you’re tired of it. Sure, there’s rhubarb-strawberry pie, but this cobbler is wonderfully quick and easy to prepare and happy in the eating.

If you find you cannot eat oats, even if they are certified gluten-free, you might want to try quinoa flakes here instead. Don’t worry about the mess of the juices bubbling over the pan. That’s how you know this dessert is done.

Get the recipe: Shauna’s gluten-free rhubarb cobbler »

Gluten-Free Girl’s Raisin-Walnut Muffins

by in Gluten-Free, April 19, 2011

gluten-free muffins

These whole-grain muffins have the healthful aspects of bran muffins, without the wheat. Sorghum and buckwheat flour both have a slightly nutty flavor while being packed with protein and nutrients. The arrowroot flour helps bind the muffins together, resulting in a healthy muffin that’s light in texture.

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Gluten-Free Girl’s Spaghetti and Meatballs

by in Gluten-Free, April 1, 2011

spaghetti and meatballs

Everyone has a favorite way of making meatballs. Some will swear by the stale bread soaked in milk method taught by Sicilian grandmothers. Others insist meatballs should have only meat and herbs, perhaps one egg. So by no means is ours the only way to make meatballs.

However, we love these meatballs. The fact that they’re gluten-free really doesn’t matter. (You can buy gluten-free breadcrumbs, or you could make your own with the gluten-free bread of your choice. Here’s a video demonstrating how.)

Here are a few things we’d love to share for perfect meatballs:

Be sure to not overmix the meats and ingredients when you are combining them. Too much mixing makes meatballs dense and tough. You don’t want that.

There might be a few ingredients here that surprise you. Worcestershire sauce gives a depth of flavor to the meatballs that they might not have otherwise. (Lea and Perrin’s is gluten-free.) We sometimes use a bit of gluten-free fish sauce here for the same reason. Nutmeg is a savory ingredient used often in Italian cuisine. Just a small pinch rounds out all the other flavors. And lemon? You might not expect that one, but just a little lemon juice lends brightness to what might otherwise be a dark taste.

Get the recipe: Shauna’s Gluten-Free Spaghetti and Meatballs »