I'm your gluten-free friend who wants you to know that gluten-free does not mean taste-free, proving it through delicious gluten-free recipes and tips. 

  • Instagram Social Icon
  • YouTube Social  Icon
  • Facebook Basic Square

Feel free to email me at eatwithoutgluten@gmail.com

  • Sema Dibooglu

My last semester of college has begun, and I can feel this chapter of my life started to come to a close. That being said, I'm hoping to embark on as many adventures as I can, both in the kitchen and out in the world. Today's recipe is less of an adventure and more of a staple, something that you can easily whip up to impress your friends or just for yourself in an effort to have a well-balanced meal. With a winter storm around the corner, this recipe was the perfect addition to my wintery day inside :).

Ingredients

4-5 peppers

1/2 onion, chopped

1 tablespoon tomato paste

1 can diced tomatoes

1/2 cup rice

2 cloves of garlic, minced

Shredded cheese

1 lb ground beef

Olive oil

Salt+Pepper to taste


Procedure

  1. Preheat oven to 400 degrees F.

  2. In a pan, drizzle olive oil and sautee the onion until a you smell a delicious aroma.

  3. Prep the rice.

  4. Add in the ground beef, garlic, salt+pepper, and tomato paste, browning the ground beef.

  5. Add in the diced tomatoes, and cover it for another 10 minutes.

  6. Add in the rice.

  7. Cut out the top of the pepper including the core.

  8. Add in the ground beef mixture, topping it with shredded cheese.

  9. In a baking pan, drizzle olive oil at the bottom and add your peppers. Cover the peppers with aluminum foil and bake it for 30 minutes.

  10. Take off the aluminum foil and bake it for another 5-10 minutes.

  11. Garnish with parsley and voila! Easy stuffed peppers.


Enjoy!

-Sema


  • Sema Dibooglu

I can't believe I am almost at the end of my last winter break for a while. As a senior in college, I am experiencing a lot of "lasts," and while it's easy to get sentimental and a bit sad, it also leaves room for excitement for what the future will hold. Post graduation, I will be moving to Chicago, so in the meantime I've been taking time to explore the city and with that my mission has been to find all the best gluten-free spots in the city.

High tea is one of my favorite ways to celebrate, as it combines my love of tea and anything remotely fancy. The Allis in Chicago had a few delicious treats that I enjoyed, and the server reassured me there would be little cross contamination. My meal consisted of gluten-free avocado toast, a vegan chocolate cake with coconut ice cream, with a final tier of berries. It was the perfect amount of food and satisfied all the cravings I had. All in all, I would definitely go back.

-Sema

  • Sema Dibooglu

Happy holidays everyone! This holiday season I have been trying to work on my baking skills, because while I love to cook, I don't bake as often as I would like to. On today's Throwback Thursday, I wanted to bring back one of my favorite recipes: Pavlova Cake. It is essentially a merengue base with whipped cream, and it is absolutely delicious.



Cake Ingredients 6 room temperature eggs 1 cup of sugar 1 teaspoon vanilla 2 teaspoons cornstarch Dash of white wine vinegar

Procedure 1. Preheat the oven to 300 degrees F.  2. Separate the egg whites from the egg yolks, we will only need the egg whites for this recipe. 3. Place the egg whites in a food mixer. That way you don't have to beat it by hand, because trust me, that would take a while. 4. Set the mixer on high, and start mixing until it turns into a creamy white substance. 5. SLOWLY add in the sugar in a thin stream, as to not clump anything up. 6. Add the vanilla, cornstarch, and vinegar. 7. Let it mix until it because so thick that it doesn't run out when you tilt it over. 8. Place parchment paper over a round oven pan. (I used a pizza pan and cut out a sheet of parchment paper to fit it.) 9. Evenly distribute the batter over the pan. 10. Set it into the oven for 1 hour.

Topping Ingredients 1 pint of whipping cream 3 tablespoons of sugar (or however much you want to sweeten the cream) Fruit of choice (I used blueberries and strawberries)

Procedure 1. Whip the cream, adding in the sugar. You want to whip it until it becomes spreadable. 2. Wash, cut, and dry the fruit. I cut strawberries into little bits, and added blueberries.




Once your cake has cooled down, add the whipped cream, and top it with the fruit. The cake will be crispy on the outside, but creamy on the inside, and once paired with the fruit and whipped cream, it creates a delicious treat.


Enjoy!

-Sema