This gluten-free updated version of classic cornbread has more flavor and texture than most, thanks to the cooked quinoa folded into the batter and sprinkled on top. Plus, quinoa is a healthy whole grain! Serve squares of it underneath, alongside or crumbled on top of beans, soup, chili, greens or roasted veggies.
Tinkyada brand brown rice lasagna noodles (available at Whole Foods, Stop & Shop, and Shaw’s) have the best heft and chew of any gluten-free noodle Nicole Stefanelli has tried; she thinks they come closest to conventional wheat pasta.
Sweet honey, salty tamari, tangy rice wine vinegar and hot red pepper flakes combine to make a delectable glaze for scallops. Try a robust honey in this recipe, such as buckwheat, eucalyptus or avocado to balance the strongly flavored tamari. Serve with wilted kale and brown rice, if you like.
These brownies are made with unsweetened cocoa powder, garbanzo bean flour, and chocolate morsels. Bake them in an 11-by-8-inch glass dish or a standard 9-by-13-inch pan. The glass produces a thicker brownie with a chewy crust; the metal pan a thinner brownie with softer edges. All ingredients are gluten-free.