Gluten free, it's not a bad thing



Gluten-Free Pulled Pork Burrito Bowls

IMG_2814.jpgThis is a favourite week night meal that everyone can make to their liking.  I use black rice as a base and add black beans, chopped fresh tomato, shallots, jalapeños, guacamole, cheese and salsa. For a quick week night meal  just fry up some minced beef with mexican seasoning, if you’ve got more time try it with pulled pork in the slow cooker.

Continue reading “Gluten-Free Pulled Pork Burrito Bowls”


Gluten-Free Sweet & Sour Pork

This recipe was created much the same way most of my cooking happens.  After deciding what I would like to eat, I research a few recipes on-line choose the best/easiest looking ones, combine parts of several recipes, substitute gluten-free ingredients and then cross my fingers and hope for the best.  This Gluten-Free Sweet & Sour Pork was created after needing to find a use for the left over roast pork from Christmas Day.  It really was very very good….it turned out better than I was expecting it to and this will definitely be added to our regular rotation of meals.

It’s a crispy coated pork with sweet and sour sauce poured over the top.

Crispy Pork

300 grams cooked pork (perfect for left overs)

1/4 cup rice flour

1/4 cup all purpose gluten-free flour

2 egg whites

1/4 cup oil (rice bran)

Cut pork into 1cm sized cubes, coat with egg white.  Combine rice flour and GF flour in a freezer-bag, add egg coated pork and shake until coated.  Shallow fry pork in oil until golden brown, remove and set aside to drain on paper towel.

IMG_1875     IMG_1876

Sweet & Sour sauce

1 cup water

3/4 cup brown sugar

1/3 cup apple cider vinegar

1/4 cup tomato sauce

1 teaspoon GF soy sauce

2 tablespoons tomato paste

1/2 yellow capsicum – cut into 1cm pieces

1/2 red capsicum – cut into 1cm pieces

1/2 onion – cut into 1cm pieces

2 spring onions – cut into 1cm pieces

1 cup pineapple pieces

Cook onion, capsicum and spring onion in a fry pan on low heat until they begin to soften. Combine water, sugar, vinegar, tomato sauce, tomato paste and soy sauce in a bowl and stir until sugar has dissolved. Add sauce mixture and pineapple to fry pan and simmer until sauce thickens.


Serve pork on a bed of white rice and top with the sauce.  This amount was too much for two people – we couldn’t eat it all. It would happily serve 3 people – even 4 with a nice side dish.


Gluten-Free Barbeque Marinade

Vegetarians look away now…..


The rest of you, pay attention. This photo is not so great, it’s a little blurry, the food isn’t arranged well and there are (shock) sauce dribbles all over the plate. However, there is a good reason, this dish turned out so well that I wanted to get on with the business of eating the ribs instead of hanging around getting the right light, angle and composition for the photo.

This is a very simple gluten-free marinade.  Use with pork or beef steaks on the BBQ or chicken drumsticks in the oven. In this case I marinated pork ribs and then cooked in the oven. The following amounts were used for ribs for 4 people (with plenty left-over), so adjust amounts accordingly.

140g tomato paste

1/3 cup water

1/4 cup apple cider vinegar

3 tablespoons of brown sugar

1 teaspoon crushed chilli

1 teaspoon crushed garlic

salt and pepper to taste

I try to marinade the meat for as long as possible, 24 hours is good.  There is a high sugar content in this sauce, so take care not to have the temperature too high – I cooked these in the oven for about one and a half hours on 170 degrees. Delicious.

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