Crispy Mushroom Chips Recipe

crispy mushroom chips

 

 

 

 

Crispy Mushroom Chips

Recipe and photo courtesy of Nomnompaleo

All summer long we see people dipping into crunchy, wheat-laden snacks poolside. We’ve finally found a healthy, crunchy snack that draws looks of envy from poolside parents and picnickers alike.

These oven-baked bursts of umami goodness are like potato chips on flavor steroids — and they’re easy to make. This recipe makes two snack-sized servings.

·         10 ounces (300 grams) king oyster mushrooms

·         2 tablespoons melted ghee

·         Kosher salt

·         Freshly ground pepper

 

Here’s what you do:

1.       Preheat the oven to 300°F (or 275°F on convection bake), and line some rimmed baking sheets with parchment paper. For this recipe, you’ll either need to use multiple trays or bake in several batches.

2.       Cut the mushrooms in half lengthwise, and then use a mandoline to cut them into ⅛-inch slices.

3.       Arrange the slices in a single layer on the parchment-lined baking sheets. Make sure the mushrooms are super-dry, and leave some space between the slices.

4.       Brush melted ghee on both sides of the mushroom slices, and season with salt and pepper to taste.

5.       Bake for 45 minutes to an hour, or until the chips are golden brown and crispy. These chips won’t continue to crisp once they’re out of the oven, so don’t pull them out if they’re still kind of soft.

Chocolate Idiot Cake

idiotcake

David Lebovitz, one of our favorite food bloggers, came up with this foolproof, gluten-free dessert. He calls it Chocolate Idiot Cake, since any idiot could make it…and only an idiot could screw it up. We offer this recipe now because you’re going to need something to offset all that fruit people bring to all of those early summer celebrations – Memorial Day picnics, graduation parties, end-of-year school year sporting events.

Enjoy!

 

Chocolate Idiot Cake
One 9-inch (23 cm) cake

Adapted from Ready for Dessert (Ten Speed Press)

This cake is extremely rich, and tastes like the most delicious, silkiest, most supremely-chocolate ganache you’ve ever had. Use good chocolate —you’ll appreciate it when you taste your first melt-in-your-mouth bite. Click to continue reading »

Gluten-Free Valentine’s Day | Triumph Dining

Happy Valentines Day! It’s time to cook up a little fun for this holiday. Being gluten-free certainly has its limitations, but the internet has afforded us the luxury of sharing recipes and ideas. Here are a few of our favorites for this Valentines Day. Enjoy!

Red Velvet Pancakes Breakfast

Gluten-Free Red Velvet Pancakes [via Mom, What's For Dinner?]

Gluten-Free Bacon and Egg Cups [via Food.com]

 

BLT Chicken Salad Gluten Free

Lunch

Gluten-Free BLT Chicken Salad [via Dashing Dish]

 

 

 

 DinnerHeart Shaped Gluten Free Pizza

Gluten-Free Heart Shaped Pizza

 

 Red Velvet Cheesecake Shake Gluten FreeDesserts

 Gluten-Free Red Velvet Cheesecake Protein Shake [via Dashing Dish]

 Gluten-Free Pink “Black and White” Cookies [via Gluten-Free on a Shoestring]

 Gluten-Free Dairy Free Fudge [via The Healthy Apple]

Gluten Free Expo Coming To San Francisco!

We’re excited to let you know that the Gluten Free Allergen Free Expo is coming to the San Francisco Bay Area, the very place our business is based!

On the second weekend in February, the 9th and 10th, come on down to the Airport Marriott Hotel Waterfront in Burlingame from 10am-4pm for lots of gluten- and allergen-free fun!

expo Click to continue reading »

A Gluten-Free Holiday Table

If you’re still deciding exactly what to serve for Christmas or even a New Year’s eve soiree, this is a good read for you. It’s from one of my favorite foodie food blogs, Bay Area Bites. 

holidaysquash

Perhaps you’re like this Bay Area Bites post author, who writes:

A few caveats: I don’t eat meat, my dad hews to a low-cholesterol diet, my sister-in-law avoids gluten. My brother is generally happy with most things, as long as the meal involves a lot of vegetables and perhaps lamb. My mom and my husband have very few food aversions. Fortunately, despite our specific needs, we are a fairly easygoing bunch as long as the white wine is cold and there’s some sort of decadent dessert following dinner.

Still, it requires some forethought. To that end, the vegetarian entree is often marinated and sauteed portobello mushroom “steaks,” or a rich and creamy risotto. Potatoes may be roasted with olive oil instead of mashed with butter in a nod to a healthier lifestyle. And with just a little bit of extra effort, it’s possible to eliminate gluten altogether.

There are some great ideas and recipes in here. Enjoy!

Bring On Those Black Beans: Getting the Gluten Out and Fiber In to Your GF Brownies!

By Bridget

Photo credit: happyherbivore.com

Gluten-free baking can be tricky. Between funky after tastes and too crumbly textures, there have certainly been times where I just want to throw in the towel and give up baked goods altogether.

Recently, however, I discovered how effective starch alternatives can be! Sneaking vegetables, beans, and fruits into baked goods has been a popular trend lately, especially among the healthy eating community. Although I was initially skeptical, I finally decided to do a baking experiment of my own, using black beans as a substitute for flour in brownies – and they were a success!

Click to continue reading »

Gluten-Free Caramel Apples from “And Love it Too” Blogger!

By Guest Blogger Sunny Busby (And Love it Too!)

I’m a firm believer that the best food is naturally gluten-free.

Whole fruits and vegetables, minimally processed meats, eggs and nuts are all naturally gluten-free, and my family thrives off a whole-foods diet.  It’s easier, it’s safer, and frankly, it’s nicer on both my waistline and my pocketbook.

And then comes the holidays. And birthday celebrations. And anniversaries. And school parties. And snacks at church on Sunday.

Did I mention the holidays?

Click to continue reading »

Gluten-Free Pumpkin Recipe Ideas

By Laura (The Gluten-Free Traveller)

 

Photo credit: www.preventionrd.com

No matter how old you are, carving scary faces into pumpkins is great fun. But what else can we do with pumpkins? We can eat them of course!

Here are some fun ideas for how to eat your leftover Halloween pumpkin. These popular orange squashes are naturally gluten-free and can be extremely delicious as part of a sweet or savory recipe.

You could add pumpkin to almost any gluten-free dish and it would probably be fantastic, but here are some tasty ideas -  Click to continue reading »

Emeril Lagasse Leading the Way in Gluten-Free Cooking

By Bridget

Although many are fed up with all of the gluten-free celebrity hype that has been taking over the headlines of gluten-free news, a recent headline may catch some attention. Emeril Lagasse, the famed restaurateur, chef, and TV personality, best known for catchphrases from “Bam!” to “Kick it up a notch!”, has been a supporter of the gluten-free community for over ten years for reasons very close to his heart – his two daughters. Both daughters were diagnosed with gluten intolerances back in 2001 and 2004, one of whom has full blown Celiac disease.

The women have been working together, along with the support of their dad, to write a gluten-free cookbook that brings all their favorite gluten-free meals and recipes in one book. In their new book, “The Gluten-Free Table: The Lagasse Girls Share Their Favorite Meals,” both Lagasse women have made it their mission to find gluten-free recipes that aren’t flavor-free or laced with a funky aftertaste. By using natural gluten-free flours – from almond flour for flourless Click to continue reading »

Interview with Peter Bronski – The Gluten-Free Edge

By Laura (The Gluten-Free Traveller)

Photo from nourishedfbc.com

Triumph Dining had the pleasure of speaking with Pete Bronski, ultra-marathoner and coauthor of several books. We spoke with Pete about himself, his relationship with gluten, his ultra-running and his new book, The Gluten-Free Edge.

 

Hi Pete, Can you tell our readers a bit about yourself and what you do….

I’m a married father of two beautiful girls, rapidly approaching my mid-thirties. In my work as a member of the gluten-free community, I’m cofounder of the blog, No Gluten, No Problem; coauthor of several books: Artisanal Gluten-Free Cooking, Artisanal Gluten-Free Cupcakes, and The Gluten-Free Edge; and a spokesperson for the National Foundation for Celiac Awareness. I’m also a passionate endurance athlete focused on ultra-distance mountain and trail running, and an award-winning writer and editor.

When and how did you discover that gluten wasn’t your friend?

I’d been particularly sick for about two years, from 2005 until the beginning of 2007. Desperate for an answer (and hopefully, a diagnosis), I started seeing a holistic doctor in Colorado where we were living at the time. After describing my laundry list of symptoms and problems to him, he looked at me and said “Your problem is gluten.” To make a long story short, once I went strictly gluten-free, my health pulled a 180 and I felt better than I had in years.

What led you to believe that a gluten-free diet could provide an edge to athletes who don’t need to be gluten free?

Click to continue reading »