Gluttera's original recipes are featured below. All are gluten-free, and most are dairy-free and egg-free as well.
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This is my version of "nikujaga", a traditional Japanese beef and potato dish. I started making this dish when I was in college when the traditional ingredients were hard to find (thinly sliced beef, mirin (Japanese sweet rice wine), etc.). It tastes slightly different from the traditional version, but it's easy and still very tasty. Read more...
This is a light, yet filling soup with just the right amount of lentils. We use our own chicken stock for the base, and a good base broth is the key to making good soup. Read more...
This is our basic chicken stock recipe using a whole chicken. This flavorful, golden broth is a great base for soup dishes. The meat can be used in other dishes like chicken salad, tacos, or even put back into the soup. Read more...
Here is an easy and tasty tomato side-dish you can prepare in minutes. As always, it's gluten-free! Pop them in the oven for 30 minutes and they come out perfect. Read more...
Gluten free and flourless! This recipe uses black beans as the primary ingredient. Yes, black beans! Don't worry, though, you won't taste the beans (my husband had no idea). Compared to the regular brownies, they are lighter and crumblier. Don't expect them to replace the decadent brownies you've had before, but think of them as a healthier alternative. They are still great little treats, and we love them! Read more...
If you're a fan of shrimp fried rice, then you should try this dish. It can be served as a stir fry or fried rice and tastes great either way. We usually cook it with jasmine rice (brown rice is shown in the picture), and jasmine is what I recommend if you are going for the best flavor. If you are looking for a basic fried rice recipe, I posted it here awhile back. As always, all dishes I post are gluten-free! Read more...
Unlike the traditional version, this recipe does not use bacon. It can easily be converted to vegan if you use vegan mayonnaise. This is a very simple recipe, but we make it even simpler by using a bag of pre-cut organic broccoli florets. We can prepare it in just a few minutes! Read more...
Hummus is a Middle Eastern dip/spread made from chickpeas (garbanzo beans). I like mine slightly denser than the store bought kind, but the consistency can easily be adjusted. Hummus can be served as a healthy dip for carrots, cucumbers, celery, and gluten-free lentil chips. We also use it as a spread in veggie wraps. It's our go-to healthy gluten-free appetizer for friend and family get-togethers. Read more...
When we buy beets, we eat both the leaves and roots. Many people discard the leaves, but they are edible (they remind us of swiss chard) and can be tasty if prepared well. We sauté them with garlic and olive oil. For the roots, we make pickled beets. They taste much better than the store bought kind, and can be made using only simple ingredients. Most importantly, there are no preservatives or additives in this dish! Read more...
This easy baked chicken is both easy and packed with flavor! Since we are a casein and lactose free household, we use ghee (a type of clarified butter that is casein and lactose free) in this dish, but you can easily substitute ghee with regular butter. Read more...
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