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20 min. Yeast-Free, Gluten-Free Italian Bread & Easy Mezzetta Olive Tapenade

My favorite holiday memories are of having lots of family and friends over for big meals. I love doing the cooking, preparing holiday recipes, the noise and laughter in the house, and of course, eating the food. I've happily adapted most of my old recipes to gluten-free but I had one more challenge. I was missing crusty chewy   Italian bread that I could make into Crostini! I've always loved warm toasted chewy bites of Italian bread at holiday parties. Topped with Tapenade or made into Bruschetta, they are my favorite appetizers, but I hadn't quite found the right gluten-free flour blend to achieve that wonderful chewiness, until now! I'm so excited to share my NEW 20-minute Gluten-free, Yeast-free, Egg-Free, and Xanthan Gum-Free Italian Bread Rolls with you and did I say, they only take 20 minutes? No yeast, no rising and so easy to make. This amazing dough is also perfect patted out thin for flatbread or pizza crust. Scroll down to see my new Pizza crust u

Gluten Free Chicken Yakisoba

We used to go out for Yakisoba weekly, but since I went gluten-free it's not possible anymore, and for a while that made me sad.
Now we really enjoy making our own.  I can use all my surplus veggies, I don't get sick, we save money, and we have tons of leftovers!
Use whatever you have in the house.  It's a great way to clean out the fridge!
Gluten-Free Chicken Yakisoba

  •           2-3 large boneless skinless organic chicken breasts or thighs - cut in thin strips
  •           3-4 tablespoons peanut oil
  •           1 teaspoon gluten-free chile paste or Sriracha- to taste - we like more! 
  •           1/4 cup gluten-free ketchup 
  •           1/4 cup gluten-free soy sauce, like San J Tamari 
  •           1/2 c gluten-free Worcestershire
  •           1/4 cup mirin  (or sub 2 tablespoons cane sugar + 1/2 cup white wine or vermouth)            
  •           1/8 cup cane sugar, to taste
  •           2 tablespoons rice wine vinegar, to taste
  •           1 tablespoon garlic, minced           
  •           1 bunch organic bok choy or fresh spinach or 1/2 head small cabbage, chopped
  •           1/2 onion, sliced thinly
  •           3 cups organic veggies, I like carrot, broccoli, celery, zucchini, and mushrooms sliced
  •           8 ounces gluten-free Soba or gluten-free Spaghetti noodles, cooked al dente, drained
  •           4 scallions sliced thin
Note- Be careful of Soba Noodles - Read your label carefully!  Many brands have wheat in them 


  1. Season chicken or pork with salt and pepper.
  2. Heat 2 tablespoons oil in a wok or large heavy pan on medium-high.  
  3. Add the meat to the wok.  Stir fry, stirring often for several minutes, until no longer pink. Remove the chicken and set it aside.
  4. Add the onion, garlic, cabbage, and carrots or veggies of your choice to the wok.  Add a little more oil if needed.
  5. Stir fry, stirring continuously for several minutes more.  The vegetables should be crisp but tender. 
  6. Remove the vegetables from the wok.  Heat a tablespoon of oil and add cooked noodles. Stir fry a minute more.
  7. Add back in the meat, vegetables, and sauce.  Stir fry until heated through and noodles are coated.
  8. Top with scallions.   


  1. I really enjoy a good stir fry! This is lovely!

  2. Hi Ellen, how are you? It's so nice to hear from you. I hope you try the recipe and let us know what you think. hugs

  3. Stir-fry is one thing I definitely miss. I think this is on the menu for tomorrow night's dinner! Will post back to let you know how we all like it (and I am sure we all will).

  4. Thanks so much for commenting. I look forward to your results!!


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