Going Gluten-Free: Souffle pancake delicacies are tall on taste, texture
Hawaii people understand the allure of a chewy dessert, thanks to tender Asian classics like gau and mochi, and chewy-crunchy treats like jin dui and bibinka. Read more
Going Gluten-Free
Going Gluten-Free: Enjoy fresh-baked cookies the easy way
While the selection of gluten-free snacks is ever growing, not all products are created equal. Read more
Going Gluten-Free: Choose your chaffle
The chaffle craze this year nearly passed me by because I don’t own a waffle iron. Read more
All gluten-free panko are not created equal
There’s nothing like the light crispness that only panko can provide, yet it’s a texture that’s rare in gluten-free foods. Read more
Going Gluten-Free: Mix, match at will when making granola
Granola is a perfect platform for shining a spotlight on oats, simply because it is ridiculously delicious — and ridiculously easy to make. Read more
Going Gluten-Free: Cornbread provides comfort in many ways
Count me among the many who consider cornbread a soul-satisfying food. Read more
Going Gluten-Free: Chef Kate Wagner has your interests at heart
Those of us eating gluten-free 10 years ago thought we’d seen the last of soft, springy breads and delicate pastries and cakes. Things have come a long way. Read more
Going Gluten-Free: The misadventures of making scones
It all seemed simple enough: Make a gluten-free scone, then share the recipe. Read more
Going Gluten-Free: Relieve holiday sugar overload, baking stress with fudgy treat
The recipe also accommodates folks who need to watch their sugar. Read more
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Going Gluten-Free: Fawaffles highlight Surfer’s Wife Kitchen menu
Waffled falafels, or fawaffles, are baked rather than fried. They come in three flavors: traditional cilantro and parsley, roasted peppers and chili, and potato and curry. Read more
Going Gluten-Free: Carrot cake is easy, moist and delicious
Like many folks, Lisa Hoang uses food as comfort, but not in the way you’d think. Read more
Going Gluten-Free: Ike’s sandwiches are full of surprises
Any meal at Ike’s Love & Sandwiches can be made using gluten-free bread. Read more
Gluten-free muesli makes for tasty oatmeal alternative
Muesli is easily made from scratch, but to make it even simpler use a prepared mix. Read more
Going Gluten-Free: Not all frozen pizzas created equal
When you’re talking gluten- free pizza, success or failure rests heavily on the crust. Read more
Going Gluten-Free: Canoe plants form foundation of new bakery
After a couple of years of the typical college lifestyle at the University of Portland, Maile Kamisugi realized she needed to adjust her focus. Read more
Going Gluten-Free: Tasty ways to combat a snack attack
A variety of gluten-free packaged snacks are now available in Hawaii. Read more
Going Gluten-Free: Neighborhood bakery caters to all eaters
Pu‘uwai Aloha Bakery is a dedicated gluten-free eatery situated on a quiet stretch of Lusitana Street that delivers much more than specialty cakes. Read more
Going Gluten-Free: Seeds, dried fruit combine in healthful cracker
Try these crackers, baked thin so they can be snapped by hand into smaller pieces. They use dried fruit to add chew and sweetness to the final product. Read more
Going Gluten-Free: 6 pancake mixes worth trying
Gluten-free pancake mixes abound in Honolulu grocery stores. Here are six worth trying. Read more
Going Gluten-Free: 5 wheat-free pizzas to try on Oahu
The field of gluten-free pizza (meaning a crust that’s wheat-free) is quite broad on Oahu. Even in casually assessing the scene, it’s clear that options abound. Read more
Going Gluten-Free: Thumbs up for Jersey Mike’s, Udi’s bread
In the gluten-free world, most mass-marketed breads are either so dry and tasteless, or so dry and crumbly, that it’s not worth the trouble to eat a sandwich. That is, until Jersey Mike’s Subs hit Hawaii. Read more
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