Here’s a reminder of how the event works:

Participation is simple.

1) Pick a gluten-free blogger whose recipes you admire and adopt them by commenting on this post with your name, blog name and their name and blog name.

*Blogger’s recipes must all be gluten-free or have a way to sort and read ONLY gluten-free recipes
*Please pick a different blogger every time you participate

2) Pick one (or two!) of your gluten-free blogger’s recipes to try.

3) Make the recipe, photograph it and write a post in your blog introducing the blogger and their recipe. Link back to this event announcement in your post.

*Follow the recipe as written, as closely as possible. And, please don’t print their recipe on your post- just provide your reader a link to their original recipe.

4) Email me at adoptaglutenfreeblogger[at]gmail[dot]com with your photo of the recipe, the URL of your post, name of the recipe and the URL of the original blogger’s recipe post.

*Note: This is a new email set up just for this event. Hopefully this will make it easier to keep track of entries. If you have general questions, please don’t email me at this address but post them here so everyone can read the question (and answer). Companies are NOT welcome to email me at this address, unless a representative is planning to adopt a blogger and write about it. ;)

5) Post YOUR POST’s URL in a comment to this post, and if possible please try to visit two other blogger’s posts that are posted here (and comment!).

*The goal is to make this event more interactive and fun!

Deadlines:
Sign up BEFORE March 25 (loose deadline; late sign-ups are ok)
Post your Review and Email me by April 4 (firm deadline, no foolin’)

If you don’t have a blog, you are still welcome to adopt a gluten-free blogger. Sign up to adopt a blogger, write a review of one of their recipes, including your name (or pen name), the recipe URL and recipe title. Then take a photo of the completed recipe (if you can) and EMAIL ME the review and photo. I’ll create a special page just for our non-blogging participants and post it for you.

I’ll start the ball rolling by adopting Kim Christensen of Affairs of Living.

Adoption Sign-Up Sheet:
1) Kim Christensen of Affairs of Living (adopted by Sea of the Book of Yum)
2) You pick!

IMPORTANT NOTICE:
If you sign up and cannot complete this event by April 4th for any reason, please email me immediately at adoptaglutenfreeblogger[at]gmail[dot]com and let me know. Please ONLY use this email account for Adopt a Gluten-Free Blogger relevant emails.

Can’t find a blogger to adopt or looking to meet some new gluten-free friends?
Visit my Gluten-Free Blogroll
*Blogroll Updated recently!*

Example of an Adoption Post

I wanted to try out some of Ali’s baked good recipes, but unfortunately I ran out of arrowroot starch last night, and currently I can’t do buckwheat, potato starch, or tapioca starch, so my options were limited in that department. Instead I decided to go for a course of nutritious food, starting with soup, including an entree, and ending in dessert.

First, the soup. I was intrigued by her recipe for Vegan Spiced Pumpkin Soup. I didn’t have sugar pumpkins, but I did have a beautiful organic butternut squash (a recommended substitute), a kabocha Japanese pumpkin, and a can of regular pumpkin. So, the soup became a three squash pumpkin soup. It made a huge recipe so I was hoping I would like it… and happily, it turned out to be utterly delicious. It evoked a savory pumpkin pie- with a little something extra. The coconut milk drizzle and cilantro (ok, i used parsley because my cilantro wilted) took this recipe over the top into pure delicious decadence… and it is elimination diet friendly!

Next, I was intrigued by her easy recipe for pizza sauce. As you know I’m a girl that likes her pizza. I whipped up a batch of her sauce and baked up a recipe I’ve been developing for amaranth pizza. I topped the sauce with fresh minced parsley and basil, and some gorgeous roasted heirloom peppers I bought fresh at the Farmer’s Market. It was lovely, although I just used plain ol’ organic tomato paste from a can instead of the glass bionature brand Ali recommends. I would definitely make it again.

And finally, I made Ali’s recipe for Cinnamon sunflower truffles. This was probably a little silly of me, but they looked so pretty. I could also identify with the need a busy mom-on-the-go has for a little protein-energy boost that she can take with her. However, since I’m not that crazy about cinnamon OR raw sunflower seeds, this recipe was probably not for me. It was really easy to make, though, and would win over anyone who loves cinnamon. They really are gorgeous and great snacks to throw in your purse. I should try them with different nuts, and some spice other than cinnamon when my diet gets more versatile. They may also be even tastier tomorrow as the flavors develop.

Ali and her husband Tom have a cookbook as well as their blog. I highly recommend both!

My lovely peppers that inspired cheese-free pizza yumminess.

Ali at Blogher Food ‘09

Oh, I know there is a school of thought that says breads are over-rated, and what we all need to do is go back to the basics. Protein, Vegetable, Fruit, crunchy grain that looks like bird seed (preferably boiled). I suppose that might be healthy and good for the body, sometimes. And this diet certainly simplifies life when you are first overwhelmed by a bewildering new diagnosis. But all the time? Forever and ever? No! Just say no, I say. Because toothsome, luscious, crunchy bread and supple, seductive pizza is something I would never want to live without… and all of us gluten-sensitive people don’t have to. And… furthermore, let me tell you a secret. Even if you can’t have dairy, or eggs, or soy- you can still have amazing bread that kicks all those lead weight gluten-free breads to the curb.

I’ve finally gotten to the point with my darling baby Yum where I can have enough ingredients to make some really tasty baked goods. Karina the gluten-free goddess showed me the ropes there, to the joy that is rice-free, dairy-free, egg-free baking. But glorious and abundant as her site is- there are still things I want to eat that haven’t been created yet. And so, this week I turned my sights to french bread. Ah, french bread. I’ve long had an affair with Bette Hagman’s classic white rice-tapioca rapid rise french bread. But, its reliance on eggs, flirtation with dairy, and rice-heavy base just doesn’t work for me these days. My spiced basil-balsamic dipping oil recipe was getting dusty… and so, I wiped off my beloved Kitchenaid and started experimenting. This loaf was the incredibly satisfying result.

We took this loaf on a car-picnic to the drive-in movie with Baby Yum. Basil dipping oil? Check. Caraway and fresh Beet vinaigrette salad? Check. And the bread? With its crunchy exterior and soft center, it was wonderfully rippable, and made up for my long lost rice french bread big time.

Gluten-free Sorghum Rosemary french bread recipe Bread  Alternative Grains  French

Ingredients Special equipment *french bread pan- worth every penny! spectrum shortening (or other palm oil shortening, or coconut oil) Millet grits (or cornmeal if corn is not an issue for you) 1 1/2 cup sorghum flour 1/2 cup millet flour 1 cup tapioca flour (or, for a more delicate bread, arrowroot starch) 1 tbsp. xanthan gum 1 1/2 tsp. salt 2 tsp. egg replacer 2 tbsp. sugar 1 1/2 cup lukewarm water 2 tbsp. rapid-rise yeast 2 tbsp. olive oil 3 Ener-g foods Egg replacer “eggs” (4 1/2 tsp. egg replacer whisked with 6 tbsp. warm water) 1 tsp. vinegar (i use cider) melted Soy-free dairy-free earth balance margarine crushed rosemary kosher salt (flaked is perfect) Directions Preheat oven to 375F. Grease french bread pan with shortening or coconut oil and sprinkle with millet grits or other gritty gluten-free substance like cornmeal. Do NOT line french bread with aluminum foil or anything like that- the holes are there for a reason and the dough is thick enough that it will not leak out the bottom. Combine dry ingredients (through 1st egg replacer) in a medium mixing bowl of a standing mixer and fold together. Put sugar and lukewarm water in a small bowl and add yeast. As it starts to puff up, add the yeast water to the medium mixing bowl. Add olive oil, egg replacer “Eggs” and vinegar and mix on medium for 3 minutes. Carefully scoop out your dough and make bread shaped ovals in your french bread pan. Baste with melted margarine and make a few slightly slanted decorative slices in the top. Sprinkle with crushed rosemary and flaked kosher salt. Bake for 25-30 minutes or until bread sounds slightly hollow when you tap it and is a nice brown color.

Rating:  9 Original Source:  Inspired by Bette Hagman’s french bread, but now my own very different recipe. Please do not replicate without permission. Thanks! Recipe ID:  1491 Added:  March 1, 2010 Last Modified:  March 1, 2010

When Diane of the Whole Gang suggested that this month we have an Oscar theme for our Gluten-free Progressive Dinner, I was both excited and perplexed. I’ve never held an Oscar themed dinner party. What could I make? Searching online, it seems that people hosting Oscar parties usually either go for a movie-theme (10 varieties of popcorn, anyone?) or prepare food inspired by one or more movies up for nomination. Popcorn didn’t inspire me, but I thought it might be fun to prepare a menu inspired by one of the nominated movies. Julie & Julia might be the most obvious choice, and I thoroughly enjoyed the movie. Hello, a movie about a food blogger and a woman who learned to cook in Paris- what could be better? I couldn’t remember much inspiring vegetarian fare, though, and the whole thing seemed a little too obvious. I briefly considered The Blind Side as I love making gluten-free Southern-inspired vegetarian fare. But, of this year’s nominees, Avatar was the one that really stood out to me. I loved its imaginative depiction of an alien society, its beautiful visuals, its interesting commentary on the exploitation of native peoples, and illustration of the anthropologist’s problem of “going native.” What could be more fun than creating a menu of other-worldly food? This vegetarian Avatar-inspired meal begins with an appetizer of spicy and lovely lotus root chips. If you prefer, you can try my healthier baked lotus root chip recipe. It continues with a hearty and peppery dish inspired by bruschetta but gone alien with a bird-seed millet grit base (appropriate for a people that fly on winged bird-dragons) topped with honey or agave sweetened caramelized balsamic eggplant and fresh arugula greens in a vinaigrette. The meal ends on a naturally sweet note with fried smashed plantain chips lightly spiced with exotic cinnamon and sugar. We enjoyed our meal thoroughly, and it would be perfect for an Avatar inspired Oscar Viewing party (or an Avatar viewing party).

This post is an entry in the Gluten-free Progressive Dinner Event Series.
Join us the week of February 22-26th for Award Winning Food for you to make for your Oscar Watching Party or anytime you want rave reviews.

Monday February 22- Shirley from gluten free easily sharing Veronica’s Pumpkin Soup

Tuesday February 23- SEA from Book of Yum with appetizers inspired from the movie Avatar

Wednesday February 24- Karen from Cook4Seasons and Diane from The WH.O.L.E. Gang using inspiration from Julie and Julia

Thursday February 25- Alison from Sure Foods Living

Friday February 26- Ellen from I Am Gluten Free

Looking for more Oscar Viewing Menus?
Epicurious Oscar Viewing Party Menu ‘09
Yahoo Oscar Menu Ideas ‘10 (love the “blue” theme for the Avatar menu!)

Fried Lotus Root Chip Recipe Snacks  Vegetables  Asian

Ingredients 1 lotus root bulb (renkon in Japanese) canola or other oil for frying salt smoked paprika if you want it spicy Directions Peel your lotus root and slice as thinly as you can manage. A mandolin works very well for this. If it will be a while before you fry, you can put the slices in water with a little vinegar added. Before frying, drain and dry the slices thoroughly. A salad spinner works well. Be careful of any splattering while frying. Prepare a wire rack with a pan underneath for excess oil to drip off while the chips cool. When ready to fry, put at least one inch of canola oil in a deep, tall pan. I often use a soup pan. Heat the oil to 365F and carefully drop in a few dry lotus root chips. Use a metal strainer with a long handle or chopsticks to turn them. When they are golden brown, remove them to the wire rack to cool. Sprinkle with salt and smoked paprika if you like. Continue frying in small batches. Serve and enjoy! *If the lotus chips are not done enough in the center you can fry them twice- first to a light golden brown, then let cool slightly, and then fry once more to a full golden brown. Season after the last frying. Notes You can buy lotus root at Asian Markets, especially Japanese or Korean markets. Check your lotus root carefully. It should not have any mold. Try to avoid any dark spots. The ideal lotus root will have crisp flesh, smooth, unblemished skin, and will still have its “knot” that attaches to another bulb. The knot should not have any mold, and ideally will look clean and fresh.

Rating:  8 Original Source:  The contents of my brain. Do not replicate without my permission. Thanks! Recipe ID:  1489 Added:  February 23, 2010 Last Modified:  February 23, 2010

Millet Polenta Croquettes with Honey Balsamic Eggplant topping recipe Main Course

Ingredients 1/2 cup Millet Grits (Bob’s Red Mill) 1 1/2 cup water 1/4 tsp. salt 1 tbsp. olive oil Your favorite herbal blend (I like the Provencal blends by Penzeys) 1 large Eggplant Marinade: 2 tbsp. olive oil 2 tsp. balsamic vinegar or more to taste 1/2 tsp honey or agave your favorite herbal seasoning blend Handful of arugula or other favorite sturdy salad green or herb such as basil Your favorite balsamic vinaigrette or homemade: 2 tbsp. olive oil 1 tbsp. balsamic vinegar 1 tsp. honey or agave salt pepper (adjust proportions to suit your palate) Directions Bring water and salt to a boil and add your grits, lowering heat and covering. Let cook on low for 10-15 minutes. Take off heat, cool for 15 minutes, and then remove to a small square shaped container like tupperware. cool in the refrigerator. Preheat oven to 375F. Meanwhile, prepare your eggplant. Slice or cut into 1/2 inch thick cubes, depending on your preference. Combine olive oil, balsamic vinegar, honey and seasoning blend in a small bowl. Whisk ingredients together. You can either baste your eggplant cubes with your marinade or dip your slices in the marinade. If you run out of marinade (depending on the size of your eggplant) just make more! Prepare a baking sheet with parchment paper and place your eggplant slices or cubes in a single layer on the sheet. Bake for 15-20 minutes or until eggplant has gotten soft and slightly caramelized. If you are making slices, turn over and bake another 10 minutes. The cubes may not need to be turned and baked more. While eggplant is baking, remove your firm, cooled millet grits from the container. They should keep their shape. Carefully slice into rectangles about the size you would expect from bruschetta. Sprinkle with your seasoning herb and a touch of salt, if not included in the blend. Heat olive oil in a nonstick pan on medium. Place your millet “polenta” rectangles in the oil and fry until golden brown. Turn over and brown the other side. Remove to a serving plate. If you like, you can caramelize some onions to top the dish with. Slice an onion and sautee in a little olive oil on low-med heat until it gets golden brown. Whisk together vinaigrette ingredients. Now, assemble the dish. Top the millet croquettes with arugula and caramelized onions (optional). Drizzle a little dressing on top and add your roasted eggplant. Add some sprigs of arugula for garnish and serve. Enjoy! *For a variation, you can add a little pasta sauce to the top of the eggplant while it is in its final roasting phase. Notes You can also layer the dish Croquettes, eggplant, arugula, but I decided I liked it better as written here. It’s up to you. :)

Rating:  8 Original Source:  The contents of my brain. Do not replicate without my permission. Thanks! Recipe ID:  1488 Added:  February 22, 2010 Last Modified:  February 23, 2010

Fried Plantain Chip Recipe Dessert  Snacks  Vegetables  Mexican

Ingredients 1 slightly green plantain canola oil salt sugar cinnamon Equipment *Tortilla press 1 quart sized freezer bag Directions Prepare your tortilla press by lining it with a freezer bag with the sides cut out. Slice plantain at an angle to get a long, oval slice. If the plantain is too green to easily remove the skin, carefully cut the skin off of each slice. Prepare a wire rack above a wide, long pan for draining. Preheat your canola oil (or other oil with a high smoke point) in a narrow, deep pan like a soup pan. Heat to 365F and you are ready to fry! Place in the freezer bag lining your tortilla press and press down on the handle to create a large, flat “chip”. Gently peel off your “chip” and carefully drop in the oil. Fry until golden brown on both sides. Remove chip from oil with a wire strainer and place on wire rack to cool. Season with a tiny smidgen of salt, and generous sprinkles of sugar and cinnamon. Continue frying until all chips are done. You can place the rack (if oven safe) in an oven on 200F to keep warm if desired. Serve and enjoy!

Rating:  8 Original Source:  The contents of my brain. Do not replicate without my permission. Thanks! Recipe ID:  1490 Added:  February 23, 2010 Last Modified:  February 23, 2010