For the past year and a half, I’ve been ‘gluten free.’ After having stomach problems for basically ever, I went to the doctor and found out I was extremely sensitive to gluten and have a gene for Celiac disease (meaning I will probably one day get it, if I don’t have it already). The cure: stop eating gluten.
Now, to be honest, I haven’t completely cut out gluten. When at a restaurant that serves free bread (i.e. Bertucci’s) I usually can’t resist. When wasted circa 2am on a weekend night, my mouth always finds it’s way to… pizza. But other than times like these, being gluten free isn’t that bad. There are tons of gluten free substitutes for bread, pizza, crackers, etc… and to my surprise, a lot of my favorite foods were already free of gluten.
After a decent amount of time being gluten free, I have figured out all of my favorite GF brands… and I have started to – believe it or not – cook (when time allows). This is why I have decided to create a segment on my blog called ‘No Gluten, No Problem‘ where I’ll feature different foods and recipes. For the first post, I’m going to share my favorite side dish that I make – sweet potato fries.
These are so easy to make once you get past the cutting and peeling (unless you’re into that).
Sweet Potatoes. I recommend using 1 potato per person
1 tbsp of Olive Oil per potato.
1 tbsp Salt
1 tbsp Paprika
1 tbsp Cumin
1 tbsp Garlic Powder
1. Preheat oven to 450 degrees.
2. Peel the sweet potatoes and cut off the ends. Cut them into strips or wedges.
3. Put the potatoes in a bowl and add the olive oil, salt, and spices. Mix together to make sure every potato piece is coated.
4. Spread the coated potatoes on a baking sheet and put in the oven for 30 minutes. Halfway through (after 15 minutes) turn each potato over. Depending on your oven, cooking time may vary.
5. Enjoy! I often have this side dish with grilled chicken or steak. Gluten free goodness!