Gluten free/ Lactose free

Portobello Risotto 

Ingredients

1 cup Arborio rice

1/2 cup pinot grigio white whine 

1 tablespoon olive oil

1/2 a portobello mushroom

1/4 a white onion

1/4 cup parmigiano reggiano cheese (grated) 

4 cups of hot broth

1 bottle of canola oil

Directions

1. Chop onion and mushroom into 

small (1/4 inch) pieces.

2. Put broth in a pot on medium 

heat.  Don't let it boil.

3. In a medium sized pot, saute 

onion and mushroom in olive oil 

on medium heat until softened.

The heat should stay on medium

the rest of the recipe.

4. Add arborio rice and saute   

for 2 minutes (stir 

continuously)

5. Add white wine and stir until

the liquid is completely 

absorbed. 

6.Add 1 cup of broth at a time, 

waiting until liquid is 

completely absorbed before

adding more. Stir continuously.

This step will take 20-30 min. 

7.  Once the 4th cup of broth   

is absorbed (rice will have a 

creamy consistency, do not over

cook!) add parmigiano reggiano

stirring it in evenly.

        8.ENJOY! :)                     

**This dish tastes great with the pistachio salmon recipe!**      

           

Gluten Free 

Pumpkin Spice Doughnut Holes! 

Ingredients:

1 box of Betty Crocker Yellow Cake Mix

1 Cup of Garbonzo Bean Flour (Chickpea flour)

1/2 Cup butter (or Earth Balance for GF/Dairy free)

1/2 of a 15 oz. Can of Pumpkin (Libby's is GF)

2 Teaspoons of Vanilla extract (McCormick is GF)

3 Eggs

1/2 cup granulated sugar (For sprinkling on doughnuts)

1 Bottle of Canola oil (for frying)

Directions

1. Heat oil on Medium heat in a  

small (6 inch diameter) pot.

2. In a mixing bowl mix: butter, 

pumpkin, vanilla extract, and 

eggs on medium for 1-2 minutes.

3. Add the box of cake mix and   

continue mixing until fully 

mixed in.

4. Add the garbanzo bean flour   

and continue mixing until

fully mixed in.

5. Using two spoons scoop dough  

into one spoon and use the other

to shape and drop the dough into

the oil.  Doughnut holes should 

be about 2 inches in diameter.

6. Fry the doughnut holes in oil 

for 4 minutes total flipping

them every 30 seconds.

7. Once the doughnuts are dark,  

chrispy and brown remove them 

from oil and place them on a 

paper towel to drain oil.

8. Lightly sprinkle the doughnuts

in granulated sugar.

9. ENJOY!!!! :)                  

Hi friends,

Sorry I haven't posted in a while but I am now exploring gf/ lactose free cooking.  A couple of weeks ago I found out that I am lactose intolerant and it is causing some medical issues that were unexplained until now.  I will continue to post new recipes and modify things to be gf and lactose free.  Fortunately I am learning that there are many cheeses that I am still able to use such as certain aged cheeses, goat cheese and vegan cheese.  In addition I can replace milk with lactose free milks.  Hope you Enjoy!