Whether you have Celiacs, are avoiding gluten or often cook for someone that is, Gluten Free, Naturally: 100 Gorgeous Recipes to Transform the Way You Eat is a new, beautiful cookbook we love.
Model-turned-chef Caroline Byron suffered from health issues as a result of Lyme disease, but at soon as she cut out gluten, many of her symptoms stopped. And so began her gluten free journey! Her new cookbook doesn’t provide complicated recipes or confusing substitutions, but shares recipes for naturally gluten free dishes and a few recreations of glutenous recipes, like pie, with easy alternatives.
Forbidden Rice Salad with Sesame and Kale 
Tomato and Buckwheat Tart
The book proves that one can be gluten free and not have to rely on packaged, processed gluten-free concoctions from the grocery store in order to eat well. Some of her recipes are nutritious, others indulgent, but all are totally gluten free and offer a wide variety of delicious flavors.
Brownie Cupcakes with Tahini Frosting
Her chapters provide a reference for easy, weeknight dinners or dishes to feed and impress a crowd. Check out some of the images in this article for a taste of the book and try the recipe for halloumi fries below.
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Halloumi Fries with Harissa Yogurt
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Vegetarian, Gluten-Free
Description
Crispy halloumi fries tossed in zaatar meet a creamy, spicy harissa yogurt dip. A perfect appetizer for any occasion.
Ingredients
- 1 tbsp harissa paste
- 2 oz (57 g) Greek yogurt
- 1 tbsp pomegranate seeds
- 18 oz (510 g) halloumi cheese
- 3 tbsp za'atar
- 2 tbsp gluten-free all-purpose flour
- vegetable oil
Instructions
- Mix the harissa with the yogurt. Sprinkle with pomegranate seeds and set aside.
- For the fries
- Fill a deep-sided pan or wok with 2 inches of oil and heat to 325°F (163°C).
- Cut each block of halloumi into 12 chunky fries, for a total of 24 fries.
- Mix the za’atar with the flour in a wide, shallow bowl, then toss the halloumi pieces in the mixture.
- Lower the fries into the hot oil with a slotted spoon and fry in batches for 2 to 3 minutes, until golden.
- Lift the fries onto paper towels to absorb excess oil, then transfer to a warm serving plate.
- Sprinkle with a little extra za’atar and serve with the harissa dip.
Notes
- For extra crispy fries, ensure the halloumi is completely dry before coating in the za’atar flour mixture.
- If you don’t have harissa paste, you can substitute with a pinch of red pepper flakes and a teaspoon of paprika for a similar level of spice.
- Store leftover halloumi fries and yogurt dip separately in airtight containers in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6 fries
- Calories: 250
- Sugar: 2
- Sodium: 400
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Carbohydrates: 15
- Fiber: 2
- Protein: 10
- Cholesterol: 40
Frequently Asked Questions
What type of rice is recommended for the Forbidden Rice Salad?
The recipe specifically calls for forbidden rice, which adds a unique color and nutty flavor to the salad.
Can I substitute the tahini in the Brownie Cupcakes with something else?
Yes, you can use almond butter or peanut butter as a substitute for tahini in the frosting, but it will slightly alter the flavor.
What can I serve with the halloumi fries from the cookbook?
The halloumi fries pair well with a variety of dips, such as a homemade tzatziki or a spicy sriracha mayo.
