Nosey Tomatoes


According to Will Rogers, “An onion can make people cry but there’s never been a vegetable that can make people laugh.”

Until now.

nosy peach tomatoes

nosey little peach tomatoes photo by vsimon

Speaking of vegetables, or really fruits in this case, head over to the National Foundation for Celiac Awareness January newsletter. The monthly Nourish column (by moi) calls for a New Years Snack Revolution!! Up the fruits and veggies!!!

How close do you come to the recommended 5-9 servings per day?

24 Substitutes for Breadcrumbs in Meatballs and Meatloaf

No need to depend on expensive gluten free breadcrumbs to replace wheat breadcrumbs in your favorite meatballs or meat loaf. Use what you have on hand to make moist, tender, nutritious entrees.

minced mushrooms

minced mushrooms with a bit of zucchini photo by lsimon


My favorites are minced veggies with the leanest ground meat I can get. The results are juicy, never dry, or tasteless. And you can sneak a serving of veggies into the mix. Make it half meat, half veggies.

1. carrots

2. cauliflower

3. celery

4. cilantro

5. mushrooms

6. onions

7. parsley

8. peppers- green and sweet bell peppers

9. sauerkraut

10. spinach- thaw frozen spinach, no need to mince

11. zucchini


many kinds of whole grain rice photo by lsimon

Starches and grains

Grains work well too. Use dry cornmeal, gluten free oatmeal, and quinoa flakes. Or leftover cooked amaranth seeds, quinoa seeds, and whole grain rice are perfect additions to the meat mixture.

12. amaranth

13. cornmeal

14. gluten free oatmeal

15. quinoa

16. rice (this is really dozens of choices since there are so many kinds of rice).


nuts photo by Dano


I haven’t tried a few of these, but any kind of nut adds flavor and richness. Grind nuts into meal in a mini food processor, not nut butter. My Mom approved when I added ground pecans to Greek Meatballs. Her verdict, first that happy sound in the back of the throat, then “these are SO good”.

17. almonds

18. cashew

19. hazelnut

20. macadamia

21. pecans

22. pine nut

23. pistachio

24. walnuts

Have I forgotten anything? What do you use in meatballs and meatloaf?

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?