I have lots of recipes using nutritional yeast:
Un-chicken Roasted Vegetable Soup with nutritional yeast
Nutritional yeast gravy
Yum nutritional yeast sauce
Nutritional Yeast Coated Baked Tofu Strips
Pan Fried Southern Fried Nutritional Yeast Tofu
Mashed Cauliflower with Nutritional Yeast Cheesiness
Dairy-Free Cheesy Nutritional Yeast Spinach Pie

Have you tried nutritional yeast? What is your favorite recipe using nutritional yeast?

My friend Alisa of Go Dairy Free has also Written about Nutritional Yeast

My favorite cookbooks with Nutritional Yeast Recipes (not strictly gluten-free but largely adaptable):

Vegan Tofu Saute Breakfast Recipe Breakfast  Vegetables  American

Ingredients 1 tbsp. Grapeseed Oil 1/2 firm tofu block sliced horizontally in half and pressed between towel for 30 minutes or overnight kept in the fridge 1/4 large onion, diced 1 large carrot, peeled and grated handful of chard or kale, washed, de-veined and sliced into thin strips favorite herbal seasoning blend, especially a dill or shallot based one like Penzey’s Sunny Paris dash of gluten-free soy sauce nutritional yeast to taste, from 2-4 tbsp. herbamare pepper Directions Dice your pressed tofu into small cubes. Preheat a nice pan and add your grapeseed oil. Sautee your onions until they lose their crunch and then move them to the side. Add a little more olive oil if necessary and heat before adding your tofu cubes. Pan fry until golden brown on one side and then turn. Season tofu with your herbal seasoning blend and herbamare if desired. When both sides of tofu are golden brown, Add your grated carrot and chard or kale. Cook until softened, taste, and drizzle a little gluten-free soy sauce on your tofu if desired. Add generous amount of nutritional yeast on top, heat and then flip over tofu mixture so nutritional yeast is evenly distribute. Taste. Adjust seasonings as needed. Add pepper. Those who have grown-up taste buds can dab with srirachi hot sauce as they like. Avocado cubes would also be tasty on top.

Rating:  8 Original Source:  Contents of my brain, please do not replicate without my permission. Recipe ID:  1575 Added:  November 9, 2011 Last Modified:  November 9, 2011

Shared with Sugar Free Sunday

Vegetarian soy-free Chickpea Breakfast Burrito Filling Main Course  Potatoes  American

Ingredients 1 tbsp. olive oil 1/2 cup diced onion generous handful or two of grated carrot 2 medium yellow potatoes, cooked and cubed 1 can chickpeas, drained, rinsed and mashed with a potato masher generous handful or two of fresh arugula, cleaned and chopped 3 tbsp. nutritional yeast pepper herbes de Provence herbamare or your favorite salt 1 tbsp. liquid mustard (I like Annie’s) 3 tbsp. tahini, qhisked with water to make a smooth sauce 1 tsp. coconut aminos (or wheat-free tamari if soy is not an issue) Directions Heat olive oil in saute pan on medium and add it your diced onion. After it turns translucent, add your grated carrot and cook a minute or two. Move onion and carrot to the edge of the pan and add your cubed, cooked potato to the center of the pan and brown, turning once. Add dry seasonings (herbs, nutritional yeast, pepper, herbamare or salt.) When potatoes are nicely brown, fold in your mashed chickpeas. Taste and add additional dry seasonings to taste. Drizzle your liquid mustard over the potatoes and chickpeas and fold in evenly. Drizzle in your tahini sauce. Combine thoroughly and let brown. Then add your chopped arugula and sprinkle with coconut aminos, folding into the potato-chickpea mixture. When the arugula has wilted, taste and adjust seasonings as desired. Use as filling for a gluten-free, soy-free vegan breakfast burrito or on its own as a hearty main dish. Notes Would be good served with hot sauce or srirachi sauce to taste.

Rating:  8 Original Source:  The contents of my brain, please do not replicate without permission. Recipe ID:  1552 Added:  May 21, 2011 Last Modified:  May 21, 2011

Gluten-free Dairy-free Chebe Burrito Tortilla Recipe Bread  Alternative Grains  American

Ingredients 1 package All Purpose Chebe Mix 2 tbsp. olive oil 2 eggs 4 tbsp. dairy-free or regular milk Directions Combine all ingredients and mix thoroughly. I usually knead the dough with my hands for a few minutes until I have a smooth, round ball of dough. Separate into four balls of dough for large tortillas or six to eight balls if you are using a tortilla press for smaller tortillas. Place a ball of dough between two layers of parchment paper (NOT Wax paper- it sticks) and roll it into a thin tortilla. Heat a pan (nonstick, cast iron etc.) on medium and brown your tortilla on each side until lightly browned. Place warm tortilla on a plate and continue to make the rest. If you are using them for burritos, fill each tortilla while still soft and warm and fold around your ingredients. It will cool and stay in the shape you folded it into. Don’t let the tortillas cool and harden without filling them if you plan to use them for burritos.

Rating:  8 Original Source:  Inspired by Chebe package with my own tricks and tips. Recipe ID:  1553 Added:  May 21, 2011 Last Modified:  May 21, 2011

Cheryl is hosting this week’s gluten-free menu swap with peaches as the theme. You can find more great menu plans with Org Junkie. Here’s my menu for the week- with a few from last week that we didn’t work into our busy schedule with a newborn.

Tuesday: Chinese
Soy free Green Bean and Jicama Stir Fry
Rice

Wednesday: Thai
Panang Vegetable Curry on rice noodles

Thursday: Indian
Tofu in Creamy Coconut Tomato Gravy
Basmati Rice

Friday: American Southern
Mashed Potatoes
Pan Fried gluten-free okra
Pressure cooked beans

Dessert: Peach tapioca pudding
Baked Good: Bette Hagman bread

This week I had some Trader Joe’s prepared beets in the refrigerator that inspired me to try a new recipe- the unusual and cleverly named red flannel hash. Usually this recipe is not vegetarian friendly, but I used well seasoned golden brown pan-fried mushrooms for a “meaty” substitute and enjoyed every bite. I served it with a cumin-sesame tofu scramble for a healthy and hearty casein-free vegan breakfast.

Gluten-free Vegetarian Red Flannel Hash Recipe Breakfast  Potatoes  European

Ingredients 2 tsp olive oil 1/4 onion, diced handful sliced crimini mushrooms salt and pepper to taste smoked paprika or chipotle pepper 2 tsp margarine 2 tsp. olive oil 1 large potato, cooked (microwaved is fine) 2 small cooked whole beets (canned or prepared) Directions Heat olive oil in nonstick pan or cast iron pan on medium. Saute onions and add mushrooms as onions turn translucent. Season generously with salt, pepper and smoked paprika. Let onion get caramelized and mushroom get golden brown. Grate beets and either grate potatoes or put them through ricer. Salt and pepper grated/ riced veggies. Add margarine and oil to center of pan, let margarine melt and add seasoned potatoes and beets to onions and mushrooms. Let form a nice brown crust on the bottom and then turn over, browning other side. Serve with traditional red wine vinegar as a condiment or eat as is. Enjoy with a nice tofu scramble or other high protein veggie side dish.

Rating:  9 Original Source:  Contents of my brain, please do not replicate without my permission. Thanks. Recipe ID:  1444 Added:  August 16, 2009 Last Modified:  August 17, 2009

The other morning I woke up with a craving for some apple breakfast baked good and couldn’t decide what to make. I thought about a making a gluten-free apple muffin or pandowdy, but it all seemed like too much work. Then all of a sudden I thought about a recipe for gluten-free crepes that I’d perfected in Japan one summer when I was living without an oven and dying for baked goods. I made them a little healthier with brown rice flour instead of white, and tweaked them a little bit to suit a cast-iron skillet apple pie filling. I added pecans for fun and a little extra protein and had a gluten-free breakfast that would work for a special anniversary breakfast, Valentine’s Day morning, or even just a slow Saturday. If you add cashew cream, ice cream, or whipped cream they’d be even better- but I didn’t think I needed the extra calories. However you serve it, this Apple-pie inspired crepe recipe is delicious and I hope you enjoy it!

Added to this Gluten-free Breakfast Carnival

Gluten Free Apple Pie Crepe Recipe Breakfast  Alternative Grains  American

Ingredients 1/2 cup brown rice flour 1/2 teaspoon salt 3 eggs, beaten 3/4 cups milk (dairy free is fine) 1/8 cup white wine (brandy,sherry or any other GF alcohol would also be fine) 2 tablespoons melted butter or dairy free margarine 1/4 tsp vanilla 4 organic apples, peeled and slice 2 tbsp. butter or dairy free margarine 1 orange or 1/4 to 1/2 cup unsweetened, all natural orange juice cinnamon 1/4 tsp vanilla 2 tbsp organic raw sugar 1/2 tbsp- 1 tbsp. butter or dairy free margarine 1/4 to 1/2 cup pecans (halves or pieces) cinnamon sprinkling of organic raw sugar Directions Combine brown rice flour and salt in a medium bowl. Create a well in the middle and add eggs, milk, wine, melted butter or vanilla. Whisk together until smooth. Cover bowl with saran wrap and refrigerate for 25 minutes. Heat 1 tbsp. butter or margarine in a cast iron pan on medium until it melts. Add apple slices and let them begin to cook and brown slightly. Drizzle with fresh squeezed orange juice and let brown a bit more. When the juice has absorbed, add vanilla. Sprinkle with cinnamon to taste. Turn apple slices when nicely browned and add another tbsp. butter or margarine to the pan if needed. When the apples are almost done, sprinkle with raw sugar. Fold in to evenly distribute sugar. Remove from pan. Add a little butter or margarine to the pan and as it starts to melt, throw in your pecans. Season with cinnamon. Turn as it begins to brown and sprinkle with organic raw sugar. Let it caramelize for another 30 seconds or a minute, and sprinkle sugared pecans on the apples. To make crepes, heat a nonstick frypan on medium. Whisk chilled batter until smooth and measure 3-4 tbsp. (about 1/4 cup) batter into a measuring cup. Pour batter into pan and swirl so that batter evenly covers the surface of the pan in a crepe. Place on burner and let cook until edges start crisping. Gently peel off the crepe and flip to the other side briefly to crisp and brown slightly. To serve, fill crepe with apple pie filling and pecans. Cashew cream, whipped cream or vanilla ice cream would take this recipe to a whole new level! Notes A delicious recipe for special occasions, or just because.

Rating:  9 Original Source:  Crepes are variation of earlier Book of Yum recipe, this is my own original creation. Please do not replicate without my permission. Recipe ID:  1412 Added:  May 16, 2009 Last Modified:  May 19, 2009

Here are my other Sweet Chebe Recipes:
Low-sugar Low-fat Gluten-free Cranberry Apple Turnover Recipe
Gluten-free Apple Turnover Recipe

And, here are my many SAVORY Recipes using Chebe:
Chebe Savory Recipes

Dairy Free Gluten Free Cinnamon Pecan Pop Tart Recipe Breakfast  Dessert  Alternative Grains  American

Ingredients 1 pkg. Chebe Cinnamon Mix 2 tbsp coconut oil, solidified 3 tbsp. applesauce 3 tbsp dairy-free milk (soy, rice, almond, etc.) 1 egg Filling: 3 tablespoons earth balance margarine 1/3 cup organic sugar 1/3 cup brown sugar 1 tablespoon cinnamon 1/4 cup pecans, crumbled Directions Combined softened margarine, sugar and cinnamon in a bowl until you have a smooth, granular filling. Keep pecans ready nearby. Combine Chebe and egg in a small-medium bowl and mix. Add coconut oil, applesauce and dairy free milk and fold together. Knead the ingredients together until you have a smooth ball. Break off portions of dough to roll inside a gallon ziploc type bag. When you have a nice thin layer of dough, cut the sides of the bag and peel it back. Cut the dough into rectangles and put a tablespoon or less of the cinnamon sugar filling on one half, leaving plenty of room around for sealing the pastry. Sprinkle it with pecans. Try to reserve a little filling if necessary. Fold over half of the dough and gently seal the pastry together. Use a fork to create folds all around the edge. Gently remove and place on a large cookie sheet lined with aluminum foil. Slice open steam release bits on top of each pop tart to try and minimize Bake at 375 for 10 minutes. Carefully turn with spatula and bake for another five minutes minutes. Turn one more time so that the butter and sugar that has come out from the pastries coats both sides. If by some chance they DON’T leak, baste with a little leftover filling mixture. Bake for a few more minutes on both sides and cool.

Rating:  6 Original Source:  The contents of my brain, cravings after a workout. As with all Book of Yum recipes, don’t replicate anywhere without my permission. Recipe ID:  1398 Added:  April 24, 2009 Last Modified:  April 27, 2009

In my opinion, the real star products of Angeline’s Bakery are their gluten-free breads. Their best seller is their White Rice Sandwich Bread, but they also have an Orange Cinnamon Swirl Rice Bread, and a Brown Rice Millet Poppy Bread. Thank goodness Paul took pity on me, drooling as I was over those heavenly smelling cinnamon breads cooling by the door, and let me try a loaf. To my mind, this is their most unique and delightful product, and would be something I would be thrilled to see in national distribution. My picky glutenoid DH also gave a very big thumbs up to this flavorful, orange and cinnamon infused loaf, and we enjoyed it as morning toast and also in absolutely divine french toast. I would give it a 9/10 for flavor, texture, and overall yuminess, and would recommend it to anyone. I would even consider ordering a case of it, if I had the freezer space to store it. The white rice sandwich bread was good even two days after baking, and could almost be eaten untoasted. I did prefer it slightly toasted. It made an excellent sandwich bread and was nice eaten simply with butter or jam as well. If it were convenient to buy in a local market, I would occasionally pick one up to have on hand, although I do favor homemade gluten-free bread recipes. I would give it a 7/10, and the DH found it fine in sandwiches but not especially memorable. I have a feeling that I would have loved the brown rice bread, but unfortunately I was not able to try it. Its flavor combination of brown rice flour, millet, rice bran, poppy seeds sounds quite delicious and hearty. If anyone reading this has had the opportunity to try their brown rice bread, do share your impressions in the comments.

Angeline’s cinnamon toast with eggs, and Angeline’s white rice bread in tofu egg salad sandwiches and cream cheese, avocado, tomato basil sandwiches.

My second favorite product offered by Angeline’s is probably their gluten-free brownie. I like a very fudgey brownie, and while these brownies weren’t as fudgey and rich as Mariposa brownies (my absolute favorite gluten-free brownie), they were quite decadent and delicious. At $24 for 12, these brownies are about half the price of Mariposa Brownies, so if shipping costs weren’t a consideration, I would definitely consider buying some. If any of my local coffee shops carried them, I’m afraid I would definitely be eating more than is good for me. I would give them a 7.5/10.

Angeline’s has four beautiful varieties of gluten-free cookies, and it was a real treat to get to see these beauties cooling on a baking dish fresh out of the oven. They looked just as gorgeous as any gluten cookie. The DH and I were very excited to try them. Upon tasting, we found that our favorites were probably the chocolate chip cookie, followed by the peanut butter cookie. I enjoyed the snickerdoodle and the ginger cookie, and thought they all had a very nice texture, but I’m afraid they did not entirely pass the glutenoid test. The DH had a bite of each variety but said they tasted rather gluten-free. He especially did not care for the snickerdoodle, and commented about some “gluten-free” aftertaste. I thought he might have been objecting to the flavor of the baking powder, but he couldn’t identify it specifically. I would buy one of these cookies if I found it in a local coffee shop, but I probably wouldn’t personally order them in bulk.

I was very happy to try Angeline’s marionberry scone and very much enjoyed the fresh fruit element. I could taste the pure gluten-free rice flours, which happen to be flavors that I enjoy, but pleasant as it was to my taste buds, it was definitely not a baked good to win over reluctant glutenoids. I might pick one up with my coffee when I wanted a simple treat, but I wouldn’t order them in quantity.

You can order these products online and have them delivered to you through this online order form for Angeline’s GF Products

It is also possible if you live in or are visiting Portland, to order a case or so of their products and pick it up AT the bakery but you must give them as much lead time as possible, as they are very busy actually baking the products and it will take time for them to fill your order. (If you purchase through Fred Myer or other health food stores, as I understand it the product will have been frozen and possibly defrosted. You’ll get a much fresher product directly through the bakery.)

As their web site states,
“If you live in the Portland area and would like to pick up your retail order, call the Bakery to arrange for pickup (do not drop-in, please!) and the shipping coupon code. You will then place your order and pay for it online, without shipping cost.”
The Portland Bakery telephone number is: 503-236-2323

If you’re lucky enough to live near a health food store that carries their frozen bake products, you can try them as well. I haven’t tried them, but their Cheddar Chive Scones and Lemon Poppy Scones look quite intriguing and a little different than the competition. In general I’m not entirely sold on frozen cookie dough, which is the majority of their other offerings, as at least in the bay area, prices are often prohibitively high for what you get.. Usually homemade cookies are better and certainly a lot cheaper, but I will have to reserve judgment until I actually try their treats myself.

If you happen to be in Sisters, Oregon you can try to stop by their retail cafe location, but they do have a rather limited menu, so it might be just as effective to visit local Portland health food stores or make an order with the Portland gluten-free bakery.

Recipe using Gluten-Free Cinnamon Bread
For this post, I thought I’d share the french toast recipe I came up with on the road, using Angeline’s delicious gluten free orange cinnamon bread. I didn’t have any spices or things like vanilla, so I adapted around the ingredients in our RV pantry. The results were delicious and I hope you enjoy the recipe.

Gluten Free Honey Vanilla Cinnamon French Toast Recipe with Candied Walnuts Breakfast  Alternative Grains  American

Ingredients 2 eggs, beaten 1 or 2 tbsp. milk 1 tbsp. high quality vanilla yogurt with real vanilla 1 tsp. peach flavored honey (or other favorite flavored honey) 4 or more pieces of gluten-free cinnamon bread, such as Angeline’s Orange Cinnamon Bread butter for pan handful of walnuts more honey or brown sugar Directions Combine eggs, milk, yogurt and honey in a bowl and whisk until smooth. It may help to warm the honey slightly so that it dissolves. Put mixture in a suitable dish so that you can soak the bread in it, first soaking one side and then the other. Heat a little butter in a nonstick pan and gently pan fry the french toast. Turn when golden brown and remove from pan when both sides are browned to taste. In an empty space of the pan or a separate pan, heat a little butter and add your walnuts. Lightly toast them and drizzle with a little honey or sugar, turning. Be careful not to let them burn! Serve your french toast with butter and maple syrup if you like, although it will already be naturally sweet. Sprinkle with the caramelized walnuts and add some fresh fruit on the side. Enjoy!

Rating:  8 Original Source:  Contents of my brain, please do not replicate anywhere without my permission. Recipe ID:  1397 Added:  April 23, 2009 Last Modified:  April 23, 2009

Here at the Book of Yum we have some news… We are expecting a Baby Yum! You may have noticed some differences in the blog over the past few months- slightly less frequent posts, more sweets- and then there was the Korean food week. Well, you know those pregnancy cravings! Our Baby Yum is due in late July and we can’t wait to find out if (s)he is a girl or boy in March. You can look forward to an upcoming post on Gluten-Free Pregnancy, and we’ll try to keep you posted on any further news as it comes up. Wish us luck! We’re very excited to add to our family that has so far only been made up of the DH, Sea and two very much loved kitty babies.
The DH pictured with our current baby- Neko.

This week the gluten free Menu swap is hosted by Asparagus Thin with a focus on the Umami flavor. Both Korean food and Japanese food are rich in umami flavoring and I can’t wait to relish every bite! As always, many thanks to Cheryl for temporarily housing the Gluten Free Menu Swap at her blog. You can find more great menus with Org Junkie.

Foods we enjoyed last week: Potato Pancakes, Sweet and Sour Tofu on Red Pepper Veggie Stir Fry and salted Jicama- Chinese Pea Stir Fry with Rice (two photos)

Menu of the Week:
Monday: Korean
Tofu-kimchi- rice mochi stew

Wednesday: Vegan
Vegan Pot Pie

Friday: Japanese
Salad with Sesame dressing
Gluten-Free Vegetarian Tempura
Rice

Don’t forget to Adopt-a-gluten-free Blogger!

Recipe of the Week:
Lately I’ve been in a breakfast mood. I’ve also been interested in trying to increase my protein, so have turned to eggs on occasion as an excellent, complete source of protein. A friend of mine shared a similar recipe for a large quiche when we were in college. It was good, but quite rich and made a lot of food. I was surprised at a bed and breakfast some time ago to see a similar crustless quiche served for breakfast- but cleverly, they were baked in muffin tins to make individual servings. This morning I thought it was high time I revisit that old favorite recipe. The DH snagged several and seemed to approve, so I have a feeling this recipe will be showing up again on our breakfast table.

Mini Crustless Low-Carb Green Chili Quiche Recipe Breakfast  Dairy  American

Ingredients 5 eggs 1/2 cup milk freshly ground pepper 1 very small onion, diced 1 4 oz. jar of green chili 4 oz. sharp cheddar cheese, grated *makes 6 mini quiche muffins. Can be doubled for a full dozen! Directions Grease and dust half of a muffin tin with rice flour OR use muffin tin liners for easy removal. Preheat oven to 375 F. Whisk eggs together in a small bowl and add milk. Whisk ingredients until smooth. Season eggs with pepper. Put a tablespoon (or more) of diced onion and another tablespoon (or more) of green chilies in each muffin tin. Sprinkle with grated cheese. Reserve some cheese if you like. When these ingredients are evenly distributed in your muffin tins, pour the whisked egg over them. Bake the quiche for 20 minutes or so and then top each one with extra reserved cheese. Put back in the oven for another 15 minutes or until each quiche is golden brown. Cool and remove from each muffin tin. You can individually wrap leftovers in saran wrap and freeze in a freezer-safe ziploc..

Rating:  7 Original Source:  The contents of my brain. Please do not replicate anywhere without my permission. Thanks! Recipe ID:  1367 Added:  February 22, 2009 Last Modified:  February 22, 2009