Gluten-free Friday: Sour cream and pepper deviled eggs

Gluten-free dining at Thomas Keller’s restaurants

Bread basket at The French Laundry

This Gluten-free Friday recipe for sour cream and pepper deviled eggs switches things up by using mostly sour cream instead of mayonnaise to make these treats. We’ve also added red, white and green crunch and flavor by including red and green peppers and white onion. These make a great appetizer! Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While tries to ensure these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten free. Sour cream and pepper deviled eggs recipe Serves 4-6 6 hard-boiled eggs, room temperature 3 tablespoons sour cream 1 teaspoon gluten-free yellow mustard 1/4 teaspoon gluten-free hot sauce or cayenne pepper, plus extra cayenne pepper for garnish 1/8 teaspoon salt 1/8 teaspoon ground black pepper 2 tablespoons finely diced red bell pepper (set aside a few pieces for garnish) 1 tablespoon finely diced jalapeno pepper or green bell pepper (set aside a few pieces for garnish) 1 tablespoon finely diced white onion (set aside a few pieces for garnish) Directions: Peel the hard-boiled eggs, then carefully slice them in half lengthwise. Scoop the hardened yolks out of the whites and place them in a bowl. Set the whites aside. Use the back of a spoon to mash the yolks. To the yolk mixture, add the sour cream, mayonnaise, mustard, hot sauce or cayenne pepper, salt, and ground black pepper. Taste and adjust the seasoning as needed.

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Healthy Summery Juicy Mango Waffles (Gluten-Free and Vegan)

One day, a guest tasted Lenas brioche and cried because she hadnt eaten bread for seven years. Lena and her mentor, Thomas Keller, Chef/Owner of The French Laundry, decidedthey had to find a way to share this premium gluten-free flour with more people. Given that information, I thought The French Laundry would be sensitive to gluten-free eaters, making substitutions and offering a separate basket containing breads made with the Cup 4 Cup flour. Not so much. When I initially confirmed the reservation two months out, the reservationist inquired whether anyone in our party had allergies. She noted in the file that my husband avoids gluten. When reconfirming our meal arrangements the week before, she once again confirmed that we had a guest eating gluten-free. Once seated, the waiter confirmed that he had seen the file notation that my husband eats gluten-free. He spoke briefly about the few menu items containing gluten. When they were delivered to the table, each of the three croutons balanced on the artfully crafted dish were pointed out with care. While we didnt ask for accommodations, we were surprised that they didnt leave off items like the tweezer-placed bread cubes or the crumbled dacquoise cake. The bread basket made its way by our table several times, conspicuously lacking the gluten-free brioche that gave Cup 4 Cup its start. The Bouchon Bakery cookbook even has the recipe for this famous gluten-free brioche.

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Sour cream and pepper deviled eggs

Add the wet ingredients to the dry and mix until everything’s well incorporated. Heat a waffle iron and spray lightly with oil. Follow manufacturer’s directions to bake the waffles. I have a Belgian waffle iron and this recipe made six rather hefty waffles. Serve hot with some fresh diced mango, vegan whipped cream, and maple syrup. Or eat by itself. It’s great either way. Looking for some other creative vegan waffles recipes? Try the ones below: 1. Fudgy Brownie Waffles : Brownies? Good. Waffles? Great. Chocolate in any breakfast item? FAN-TAS-TIC. 2.

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