Videos now online.

I have finally gotten around to putting some of Linda’s cooking videos online.  Under the tab “Your Pantry” you will find 2 series of instructional videos. 

Your Pantry

The first series is “After School Snacks”.  It consists of 5 new videos for making great gluten free after school snacks.

The second series is called “Gluten Free Whole Grain Quick Breads”.  It also has 5 different videos showing you how to make great whole grain quick breads that are all gluten free.

It always was Linda’s intent to have them available and be shared.

N is for Nuts-Pecan Mushroom Fish

Almond, Brazil, cashew, hazelnuts, hickory, macadamia, pecan, pistachio, pine nut, walnut. But not peanut, that is a legume.

chipmunk-with-hazelnut photo by Gilles_Gonthier

Eating 1.5 ounces, or about 1/3 cup, of nuts five times a week reduces the risk of diabetes and heart disease. And this amount does not cause weight gain. Click here for pictures of how many of each kind of nut are in one ounce.

Nuts are high fiber, high in healthy fat, a good source of vitamin E, and are cholesterol free. If you are interested, has a chart with tiny print of specific nutrients in each kind of nut.

It is easy to add 1.5 ounces of nuts to your day. They make quick and tasty, nutritious gluten free snacks. Buy them raw or roasted, just check the label for any added gluten containing flavorings.

Or add nuts to any salad, top a casserole, garnish vegetables or even thick soups!

Equally useful is substituting ground nuts for bread crumbs. Gluten free breadcrumbs are either very time consuming to make from scratch, or mighty expensive to buy. Nuts are a great alternative that add lots of flavor, healthy richness, and tummy pleasing satisfaction.

Ground nuts are wonderful in meatloaves and meatballs. Or as toppings for fish!

Below is an adaptation of my grand prize winning recipe, substituting ground pecans for bread crumbs. I truly like version better than the original.


pecan-mushroom-fish-with-tomatoes photo by vsimon

Pecan Mushroom Fish with Tomatoes

Serves 4

8 oz fresh mushrooms                         

2 tablespoons oil

½ cup ground pecans                           

¼ cup chopped fresh herbs

salt and pepper to taste

1 pound fresh tomatoes, diced              

2 tablespoons balsamic vinegar

1 pound tilapia fillets or other thin fish   

Pulse mushrooms in a mini food processor until finely minced.

Cook mushrooms until dry and slightly browned. Cool.

Mix mushrooms, oil, ground pecans, herbs, salt and pepper together.

Pour tomatoes into an oven proof baking dish. Drizzle in the balsamic vinegar and mix well.

Top tomatoes with fish. Top fish with mushroom mix.

Bake at 400 for about 20 minutes, or until fish flakes, topping is browned, and tomatoes are bubbly.

Notes                                                                                                                    If your tomatoes are not at the peak of summer flavor, you can add some diced dried tomatoes to give it an extra punch of flavor. No need to hydrate them before mixing with the fresh tomatoes. The dried ones will soften as the dish cooks.

Use your favorite herbs. This is a mild flavored, family friendly recipe, and fun place to experiment. Basil, green onion, oregano, tarragon and thyme all work well here. Or substitute 1-2 tablespoons of dried herbs for the fresh.

Unwrap and expose the mushrooms to direct sunlight to greatly increase the Vitamin D.

Cook the mushrooms in a cast iron skillet to increase the iron.

Please share your favorite way to enjoy nuts.

42 Gluten Free Flours


Grain and seed flours

1. Amaranth

2. Buckwheat

3. 4. 5. Corn

also known as (aka) masa harina. Corn flour can be white, yellow or blue

6. Montina

aka Indian rice grass.

7. Mesquite

8. Millet

9. Oatmust be certified gluten free to prevent cross contamination with glutinous grains.

10. Quinoa

11. 12. 13. Rice-white, brown, and sweet-aka glutinous (but there is no gluten in it).

14. Sorghum

15. 16. Teff-brown or ivory


Bean flours

17. Black bean

18. Chickpea- aka garbanzo and chana dal

19. Fava

20. Great northern

21. Lentil

22. Navy bean

23. Red kidney bean

24. Pea- green and yellow

25. Pinto bean

26. Soybean

27. White bean

28. Yellow split pea


Nut flours

29. Almond

30. Cashew

31. Coconut

32. Hazelnut

33. Pecan

34. Chestnut

35. Macadamia

36. Walnut


Veggie or fruit flours

37. Plantain

38. Potato

39. Sweet potato



40. Potato

41. Corn

42. Tapioca- aka cassava, manioc, and yucca.




There is no reason to get bored, baking or eating gluten free. You could spend a lifetime experimenting with the flavors and behaviors of each, and the infinite combinations. Many gluten free baked goods are best with a blend of flours to highlight the best features of each. There are many convenient commercial blends available now. They can be substituted for glutinous flour cup for cup.


Or be adventurous and make pancakes or waffles with any new single flour you want to try. Use 100% of that flour to learn what it alone brings to the table. You will see if it makes a thin, puffy or sticky batter. What color it is raw and cooked. Taste the batter and the finished product. They cook up light, dense, thin, thick, crispy, soft, dry, moist, gummy, sweet, bitter, nutty, toasty, and a rainbow of colors. Each of these characteristics is desirable at times.  


You could learn about world cuisines too. While unknown to many Americans, sorghum and teff are staple grains in Africa. Latin America is home to quinoa. Both are nutritional powerhouses.


My preference is for whole grain, bean, nut and veggie flours instead of refined starches. They offer full flavor, vitamins and minerals. And are higher in protein.


Tell us which is your favorite. What wonderful things have you made with usual flours?