Typos Happen -- please contact us with any errors you find -- thank you!


Oscar Conversions

Here is nice Epicurious.com article with great Oscar night menu ideas -- ok, so there are a lot of non-gluten free recipes listed -- how to fix that? Follow to my conversions!

If the recipe is not listed, the ingredients are already gluten free!

Black and White Soup -- switch the flour for the gluten free all purpose flour already in your cupboard.
Black and White Cookies -- I have have my own recipe but this one is good too. Switching the flour for your all purpose gluten free should do well. If you are using a BK blend the lighter, cake flour blend is best.

Irish Soda Bread -- you can follow this recipe with your AP GF flour and switch the amounts for the soda and baking powder or you can make the BK version of Irish Soda Bread.

Obviously Budweiser and Guinness are not acceptable GF beverages; for the Chocolate Guinness Goodness try Redbridge in lieu of Budweiser (keep it in the family) and Greens Endeavour for the Guinness.
Brandied Onion Soup with Croque-Monsieur Croutons -- needs some GF croutons wouldn't you say? Ok, you can make your own Baguette, buy some from Schar, Everybody Eats, or your favorite GF bread folks. Or, just buy plain croutons and skip the cutting and start with the flavoring.

Tarte Tatin -- ok so GF puffed pastry is not really available yet, but a pie crust will make a fine tarte tatin. Buy one pre made or make your own -- here's the BK pie crust recipe.
Lattice-Topped Strawberry Rhubarb Pie -- you can replace the flour with your AP GF flour, use the the BK pie crust recipe, or buy a pre-made GF pie shell.

Radish-Chive Tea Sandwiches with Sesame and Ginger -- Ok, you can make your own Baguette, buy some from Schar, Everybody Eats, or your favorite GF bread folks.

Smoked Turkey and Stilton Sandwiches-- make your own bread or buy some from your favorite GF baker. As for the Stilton, you know where you fall on the blue cheese controversy. If you fall into the 'only micro-cheese makers are likely to use wheat' category head to your local market and pick up some Stilton. If you fall into the 'all blue cheeses are off limits' category then switch Stilton for most any semi-hard cheese (try to avoid the French as King George VI might not appreciate that gesture).

Mini Star-Anise Scones -- switch the flour for AP GF flour or try the BK Welsh Cake recipe or use a BK lighter, cake flour flour blend. Or hazelnut meal. :)

Hazelnut Shortbread Sticks -- switch the flour for AP GF flour or try the BK Shortbread recipe or use a BK lighter, cake flour flour blend. As for the scotch, if you fall into the 'no scotch for me' category, you could try whisky or bourbon.

Rio Grande Beef Burritos with Roasted Peppers
-- soft corn tortillas will be fine -- a trick to soften them is to wrap them in a damp cloth and microwave them for about 20 seconds. Then serve!

Granola and Dried Cranberry Chocolate Chip Cookies
-- switch the flour for AP GF flour, use a BK flour blend, or start with the BK Chocolate Chip Cookie recipe.

Black Cod with Miso
-- no changes, just make sure your miso is not made from barley.

Sauteed Baby Eggplants
-- just use tamari, wheat/gluten free soy sauce.

Apple Martinis -- make sure your sweet-and-sour mix is gluten free -- or make your own, that way you skip the crazy chemicals too.
Spicy Cowboy Beans -- make sure your Worcestershire is gluten free.

Bacon Cheddar Quick Bread with Dried Pears -- switch the flour for AP GF flour or use a BK flour blend -- I'd change the milk to buttermilk too.

Teddie's Apple Cake -- Switching the flour for your all purpose gluten free should do well. If you are using a BK blend the lighter, cake flour blend is best.

Meatball Sliders and Spinach Potato Cakes with Roasted Tomato Sauce -- no panko bread crumbs for you GF folks, but any unseasoned GF breadcrumb will do. Try for one lower in sugar. If they are not fine enough pull out your food processor and give 'em a whirl. No food processor? Stick 'em in a zip top bag and have at 'em with a rolling pin or heavy can. Can't find bread crumbs? Semi-stale bread food processed or bag processed will be alright as well.

Mini Brownie Cupcakes
-- you can follow the BK Deep Abyss Chocolate Brownie recipe or Switching the flour for your all purpose gluten free should do well.

Wild Blueberry Pie with Almond Crumble Topping -- Buy a pre-made pie crust or make your own -- here's the BK pie crust recipe. As for the topping, if you're going to use almonds why not use fine almond meal? Or chestnut flour? I certainly would.

Enjoy the Oscars!



serve with so many things such as black bean and avocado burgers or pita.

1 pound plain yogurt (whole milk or low fat – not no fat)
1 cucumber, seeded (peel or unpeeled, whatever you prefer)
1 tablespoon plus 1/2 teaspoon kosher salt
1/2 cup sour cream
3 tablespoons freshly squeezed lemon juice (2 lemons)
1 tablespoon olive oil
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh dill
freshly ground black pepper to taste


Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.

Transfer the thickened yogurt to a large bowl.

Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt.

Mix in the sour cream, lemon juice, olive oil, garlic, and dill, then salt, and pepper – to taste. If you let it sit the dressing will be more flavorful.


You can use the whey, the liquid leftovers, for other baking – like banana bread instead of the buttermilk, or the muffins in lieu of the milk.

The cucumber liquid can be used in a shake or add to water for a refreshing ‘lift’ to you water – try freezing it for ‘nice cubes’.

A little lime juice for some of the lemon juice is nice too!


Sweet & Spicy Popcorn!

1/2 cup un-popped organic popcorn
1 teaspoon red pepper sesame oil (can't find it? want less spice? any veggie oil will do)
1/2 teaspoon of salt
1/2 cup butter, softened (or margarine)
1/2 teaspoon cayenne pepper
1/2 teaspoon cinnamon
1/2 teaspoon sugar (white or brown)

OPTIONS: (add one or more of the following with the butter)
1/4 cup nut butter
1/4 cup chocolate chips
1/8 cup cocoa powder

In a cup or small bowl, mix together the un-popped popcorn,oil, and salt.

Pour the coated kernels into a brown paper lunch bag. Fold the top of the bag over twice to seal in the ingredients.

Microwave for 2 1/2 to 3 minutes, or until you hear pauses of about 2-3 seconds between pops. Carefully open the bag to avoid steam, and pour into a serving bowl. Don't over pop, there will be remaining un-popped kernels, that's ok.

While the popcorn pops mix together the butter, cayenne, cinnamon, and sugar. Toss butter mixture with hot popcorn and serve.


Cheesehead Cheesey Mac and Cheese

Wisconsin Macaroni And Cheese
12 ounces elbow macaroni (I prefer Tinkyada pasta)
1/4 cup white onion, diced
3T butter (or ghee or margarine)
2T potato starch or cornstarch (OPTIONAL)
2 cups whole milk
1 t salt
1/2 t pepper
1/4 t hot pepper sauce
1 T mustard
3 cups (12 ounces) Sharp Cheddar cheese, (from Wisconsin of course), shredded, divided
3/4 cup bread crumbs (I prefer Aleia's or Schar's)

  • Preheat oven to 375° F. Cook macaroni just a bit under done. Drain, rinse and set aside.
  • Sauté onion in melted butter until transparent. Blend in starch, stirring well to incorporate, and cook for an additional minute, stirring.
  • Gradually whisk milk into butter and flour mixture.
  • Cook, stirring constantly, until mixture comes to a boil and thickens.
  • Over low heat, add salt, pepper, hot sauce and mustard.
  • Stir in 2 1/2 cups cheese.
  • Add drained cooked macaroni to cheese sauce and mix well.
  • Place macaroni mixture in buttered, oven proof, 9” x 9” dish.
  • Top with remaining 1/2 cup Cheddar cheese and bread crumbs.
  • Bake for 25 minutes or until top is golden brown.
Or try these recipes:
Swiss Melt with Bacon and Artichoke Hearts
Grilled Portobello and Provolone Sandwich

ALL Recipes, (unless otherwise noted), are copyright the Benevolent Kitchen and Benevolent Baker and are intended for PERSONAL USE ONLY. Images are for illustration purposes only.


Super Bowl Menu - Salsa, Dip, Chili, Wings (Gluten Free w/ vegan & dairy free options)

Salsa and Chips
  • 3 vine ripe tomatoes, chopped
  • 1/2 cup chopped red onion
  • 1 jalapeno pepper, seeded and chopped
  • 1 T lime juice
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 cup minced fresh cilantro or parsley
  • Chips of choice
  1. Mix all ingredients and let them sit for at least 10 minutes -- serve with chips.

Sour Cream Dip
  • 16 ounces of sour cream
  • 5 T spices (mix of choice or 1 each of sumac, thyme, oregano, coriander, black pepper)
  1. Mix and serve.

Chunky Guacamole Salad
  1. Mix and let sit in the fridge, (place plastic wrap directly on top the salad to reduce browning), for at least 30 minutes and serve.

Carolina Chili
  • 2 T olive oil
  • 2 lb lean meat or meat substitute
  • 1 lg yellow (or vidalia) onion, chopped
  • 2 garlic cloves, chopped
  • ~14 ounces chicken or beef or vegetable broth
  • ~14 ounces tomatoes, diced (canned? keep liquid. fresh? about 6 tomatoes.)
  • tomato paste (6 ounces canned or 4 T tubed) (also, tomato sauce will work in a pinch too)
  • 5 T Chili powder (here's one I really like)
  • 1 ts cumin
  • 1 ts coriander
  • 1 ts Paprika
  • 1/8 ts Cayenne pepper
  • 4 cans beans (don't drain 'em for a thicker chili) -- kidney, red, even black beans all work
  • Brown the meat in the olive oil, then drain off any excess fat (save for other recipes).
  • Add the onion and garlic and saute until onion is translucent.
  • Stir in broth, tomatoes, chilies, tomato paste, and spices.
  • Cover and simmer for at least 30 minutes to let flavors meld.
  • Stir in beans and simmer an additional 15 minutes.

Buffalo Chicken Wings
  • 4 - 5 pounds chicken wings (tofu slices would work too)
  • salt & pepper
  • 4 cups vegetable oil
  • 4 T ghee (or butter will be ok)
  • 5 T hot or Tabasco sauce
  • 1 T white wine vinegar
  • OPTIONAL: blue cheese (Boar's Head is gluten free) or sour cream dip or other soft cheese (or cheese substitute of your choosing)
  • OPTIONAL: celery sticks
  1. Chop the wing in half (cutting at the joint) to make 2 pieces.
  2. Salt and Pepper pieces.
  3. Heat the oil over high heat in a deep skillet, (or Dutch oven or deep-fat fryer) until it starts to pop and sizzle when you flick water in -- better yet, use a thermometer -- (~400 degrees F).
  4. Add half the chicken wings and cook until they're golden and crisp.
  5. Remove them to drain on towels and leave in the oven to keep warm while cooking the remaining wings.
  6. In a saucepan melt the ghee over medium heat.
  7. Add the hot sauce and the 1 tablespoon of wine vinegar.
  8. Turn off heat and stir well.
  9. Toss chicken in sauce and serve.
  10. OPTION: in lieu of frying, bake wings in sauce.


General Tso’s Tofu (gluten free, vegan)

Tofu – firm is best, but any will do

Ginger, fresh -- chopped or grated

Garlic, fresh -- chopped or grated (easy to peel with the back of a spoon)

Scallions, chopped, but not too small


Rice vinegar

Sesame oil

Hot chili peppers – whole and chopped is ideal, ‘flakes’ will do

Sugar (or sweet rice flour)

Broccoli, fresh or frozen – chopped into bite sized pieces

For one block of tofu, add ginger and garlic to taste – I would say for a mild flavor use a 1” piece of ginger and 4 cloves of garlic. Use as much scallions as you like, a middle ground would be one small bunch. As for the tamari and rice vinegar, use more or less to taste, but about a ¼ cup each is good. The sesame oil is also done to taste, but a starting point is about 2 Tablespoons. Chili peppers are definitely to your preference, again, for mild, I would use one small or 1 teaspoon of flakes.

Press and drain the tofu, (I put the tofu on a plate, cover in plastic wrap, place a heavy book on top and let it sit, over night is great, 10 minutes at minimum -- then drain the liquid off).

Brown or white rice is also nice with this dish – when the rice is just about done, toss in a dash of sesame oil and a pinch of fresh ginger.

Sauté ginger, garlic, and scallions in tamari, rice vinegar, and sesame oil until garlic is fork tender. Then add hot chili peppers and remove from heat and pour off into serving dish. DO NOT CLEAN THE PAN.

Chop tofu into bite sized pieces and toss with enough sugar to just leave an even film over the tofu – about ¼ cup or so should do it. Sauté the tofu in the same pan until golden and crisp.

As that crisps steam the broccoli to serve on the side, (if fresh, use the whole stem, just peel the stem first so it’s not so ‘tough’).

When the tofu is crisp toss in the serving dish with the sauce and serve with broccoli and rice.