Author Archives: Leslie Morris

Triumph Dining Book Review | Nosh on This, Gluten-Free Baking from a Jewish-American Kitchen

Nosh-on-This.Cover600How fun is this? And right as the Jewish High Holy Days are upon us. This book, by bloggers Lisa Stander-Horel and Tim Horel, is getting rave reviews in the blogosphere and we’re on board with it, too.

Lisa has modified more than a hundred recipes from her childhood, ones that she and her gluten-free family missed most. In this cookbook you will find adaptations of Mom’s Marble Chiffon Cake, Black & White Cookies, O’Figginz Bars, and classic holiday treats including Macaroons, Hamantashen, and Big Fat Baked Sufganiyah Jelly Donuts. Lisa’s mother must be proud.

This book also includes:
• A Baked Savories chapter, with new classics like Corn Bread Challah Stuffing
• A chapter that shows you how to get the most out of a cake mix
• Color photographs and valuable tips

Here’s a recipe from the book, one that we’re trying out with our family. Click to continue reading »

Buckwheat – Rhubarb Scones

finished-sconesOf course you know that it’s entirely possible to live a good life without gluten. Especially when things like these Buckwheat-Rhubarb Scones are involved. Have you noticed that rhubarb is everywhere right now? Our friend Jill makes Strawberry-Rhubarb jam and Thing 1 seems to be in good enough graces with her for us to receive more than our fair share. It’s gluten-free, too.

I found this recipe as a guest post on the Food52 blog. Make it while rhubarb is still around!

 

 

This recipe is adapted from Kim Boyce’s wonderful baking book, Good to the Grain - glutenfreegirl

Makes 8 scones

Scones

·         115 grams buckwheat flour (preferably raw buckwheat flour — see note below)

·         140 grams gluten-free all-purpose flour mix (see recipe below)

·         1/4 cup dark brown sugar

·         2 teaspoons baking powder

·         ½ teaspoon baking soda

·         1 ¼ teaspoon kosher salt

·         115 grams (1 stick) cold unsalted butter, cut into 1/2-inch pieces

·         ½ cup buttermilk

·         1 large egg, at room temperature

·         ½ cup rhubarb jam

·         3 tablespoons sugared pieces of raw rhubarb (optional)

 

1.      Preparing to bake. Heat the oven to 350°. Line a baking sheet with parchment paper.

2.      Combining the dry ingredients. Sift together the buckwheat flour, gluten-free all-purpose flour mix, brown sugar, baking powder, baking soda, and salt in a large bowl. Set aside the bowl.

3.      Working the butter into the dry ingredients. Add the cold butter pieces to the dry ingredients. Use your hands to work the butter into the flour, slowly, until the butter is the size of lima beans. Move as quickly as you can without becoming frantic.

4.      Finishing the dough. In a small bowl, whisk together the buttermilk and egg. Dribble them into the buttery dough. Stir with a rubber spatula until the dough comes together fairly well. It might still be dry in places and it should not look like a coherent dough ball. However, if you can pinch some of it between your thumb and fingers, and it holds together, you’re ready. (If the dough is still too dry, dribble a tablespoon of buttermilk at a time and stir until the dough feels right.)

5.      Shaping the dough into discs. Sprinkle a little extra gluten-free all-purpose flour mix onto the counter. Carefully, plop the dough onto the floured counter. Move the dough between your hands, folding and twisting it around, until it’s a ball of dough. Cut the ball in half. Pat each ball of dough into a disc about 3/4-inch thick and 7 inches across.

6.      Preparing the scones. Put one disc of dough onto the baking sheet. Spread the rhubarb jam onto the disc of dough carefully, leaving about 1 inch of space on the edges. If you are using the sugared rhubarb pieces, sprinkle them onto the jam now. Put the other disc of dough on top.

7.      Using a sharp knife, cut the scone dough into 8 wedges. Spread them out a bit on the baking sheet.

8.      Baking the scones. Bake the scones for 10 to 12 minutes, then rotate the baking sheet. Bake until the scones are golden-brown on top and the jam and rhubarb have bubbled onto the baking sheet, about another 10 to 12 minutes. Remove the baking sheet from the oven.

9.      Allow the scones to sit for 10 minutes, then move them to a cooling rack.

10.  Scones really do taste best the day they are baked.

 

Gluten-Free All-Purpose Flour Mix

·         400 grams millet flour

·         300 grams potato starch

·         300 grams sweet rice flour

 

1.      Whisk the flours together until they are one color. Put them in a big container and shake them up. Now you have flour.

2.      For the best results, blend the flours in a strong blender to ensure the flours all have the same grind

Sprinkles Cupcakes | Triumph Dining Review

gluten-free-red-velvetAs I mentioned in a previous post, we ate a lot of cupcakes while on vacation in Southern California in August. Crumbs, which makes the most sugar-laden and frosting-heavy cupcakes in my opinion, currently doesn’t have any gluten-free offerings. But we gave it a shot in Calabasas.

Sprinkles Cupcakes in Newport Beach, and with 11 other locations, offers a gluten-free red velvet cupcake with cream cheese frosting similar to Casey’s. This makes me wonder if there’s something about red velvet that lends itself to gluten-free baking. Maybe it’s just the best seller? The cupcakes were displayed separately from the gluten-laden ones although they were not baked in a gluten-free facility. They are also topped with a red G to denote gluten-free. Click to continue reading »

Casey’s Cupcakes | Triumph Dining Review

Gluten-Free-Red-Velvet2We’ve just returned from a visit with family in Southern California. While there it became very clear that we are incapable of walking past a cupcake shop without going inside.

Casey’s Cupcakes is in the Newport Beach Fashion Island shopping center. We were so happy to see that they had a beautiful and delicious gluten-free red velvet cupcake.

Casey’s is just a happy place. It’s a destination inspired by a classic Parisian café with a glamorous Hollywood twist and incorporates bright splashes of pink with classy black accents and whimsical accessories. Click to continue reading »

Ina Garten’s Gluten-Free Chocolate Chunk Cookies

chocolate chunk cookiesThe Barefoot Contessa, otherwise known as Ina Garten, is my go to celebrity chef. Everything I’ve made from her seven cookbooks has come out well; several of the recipes are now family staples, the things our children will recall as the comfort food of their childhood.

(The gluten-free ones are her Roasted Chicken, Swordfish Steaks, Roasted Tomato Dip and French Potato Salad.)

Knowing that everything Ina makes is divine, I was so happy to see that she took her Chocolate Chunk Cookie recipe and converted it to gluten-free.

Enjoy!

Click to continue reading »

Consumer Reaction to FDA’s Definition of Gluten-Free in Food Labeling

News of the FDA defining gluten-free in food labeling has received a lot of media play since it was announced earlier this month.

For those of you who may have missed it, the net net is that the US Food and Drug Administration published a new regulation which defines the term “gluten-free” for voluntary food labeling. This provides a uniform standard to help the roughly 3 million Americans who have celiac disease. The full announcement can be found here.

The FDA requires that, in order to use the term “gluten-free” on its label, a food must meet all of the requirements of the definition, including that the food must contain less than 20 parts per million of gluten. The rule also requires foods with the claims “no gluten,” “free of gluten,” and “without gluten” to meet the definition for “gluten-free.”

Consumer feedback has been overwhelmingly positive. However, 20PPM is still a real health risk for those with acute gluten allergies. Consumers are also asking how the FDA will regulate those 20PPM. Will every product be consistently checked for gluten? Are products allowed to be made in a non-dedicated gluten-free facility and still earn the gluten-free label?

Here at Triumph Dining we’re excited about the move forward by the FDA. What are your thoughts?

Gluten-Free Pretzels Anyone?

The Triumph Dining product testers have really enjoyed Osem USA’s new gluten-free pretzels, certified by the Gluten-Free Certification Organization.

imagesThe New Jersey-based manufacturer, whose gluten-free foods are marketed under the brand name Gratify, sent us samples of its six pretzel types, which retail for $3.99 – $5.99 in 8 oz. or 14.1 oz. bags.

The varieties are:

 

  • ·         Sea Salt Thins, which are a good conduit for cheese, spreads and dips
  • ·         Sesame Thins
  • ·         Sea Salt Twists, most like traditional pretzels
  • ·         Sea Salt Sticks
  • ·         Milk Chocolate Covered Twists, which are a good crunchy treat coupled with chocolate, and
  • ·         Yogurt Covered Twists, an alternative to traditional pretzels because they come with the cool, hardened yogurt topping.

 

In the office our testers liked them all. However, we especially liked the Milk Chocolate Covered Twists and Sea Salt Sticks.

Check your local retailer for locations and get additional information at www.gratifyfoods.com.

Ivy’s Garden Chinese Food | Triumph Dining Product Review

Sweet-n-Sour-ChickenChinese food is one of those things we don’t often blog about. This is due to a simple fact: we haven’t seen many gluten-free Chinese food offerings out there.

Just yesterday I read about Ivy’s Garden, a company that has three Chinese gluten-free offerings on the market thus far. Although we haven’t tried their products yet, this is worth sharing!

The San Jose, California-based company, founded and run by a husband and wife, makes Sweet & Sour Chicken, Lemon Chicken and Chicken Nuggets. The wife, Ivy Lau, calls herself a Chinese Supermom. Click to continue reading »

Paleo Cooking from Elana’s Pantry | Triumph Dining Book Review

paleoElana Amsterdam is a friend to Triumph Dining. The longtime author and food blogger is best known for her commitment to the gluten-free lifestyle.

The gluten-free, grain-free, dairy-free recipes in this book are simple and for the most part, easy to make and delicious. They’re innovative without being weird. And they are family friendly. While there are a lot of Paleo cookbooks out there, this was an easy one to like because Elana is a proven resource. Readers don’t have to wonder about the quality of her recipes – she has a long, reliable track record.

The Triumph Dining testers really liked the Cauliflower Rice and Ice Cream. However, they’re still working their way through the more than 90 other recipes in the book. I’d be remiss if I didn’t mention the beautiful photography that accompanies some of the recipes.

There are chapters for Breakfast, Breads and Crackers, Vegetables, Entrees, Condiments, Pies, Ice Cream, Cookies and Beverages. This is a good book to pull out when you need to contribute something to a dinner party, picnic at the park, etc. Something this working mom of three appreciates is that it’s easy to substitute what you have in your pantry or freezer for common ingredients suggested in the recipes.

Friends with allergies, you will find lots of inspiration here!

We have an extra copy to give away. We’ll use the random number generator on August 10 to select a winner. Leave a comment for this blog post being sure to include your email address. We’ll need it to contact the winner.

Crispy Mushroom Chips Recipe

crispy mushroom chips

 

 

 

 

Crispy Mushroom Chips

Recipe and photo courtesy of Nomnompaleo

All summer long we see people dipping into crunchy, wheat-laden snacks poolside. We’ve finally found a healthy, crunchy snack that draws looks of envy from poolside parents and picnickers alike.

These oven-baked bursts of umami goodness are like potato chips on flavor steroids — and they’re easy to make. This recipe makes two snack-sized servings.

·         10 ounces (300 grams) king oyster mushrooms

·         2 tablespoons melted ghee

·         Kosher salt

·         Freshly ground pepper

 

Here’s what you do:

1.       Preheat the oven to 300°F (or 275°F on convection bake), and line some rimmed baking sheets with parchment paper. For this recipe, you’ll either need to use multiple trays or bake in several batches.

2.       Cut the mushrooms in half lengthwise, and then use a mandoline to cut them into ⅛-inch slices.

3.       Arrange the slices in a single layer on the parchment-lined baking sheets. Make sure the mushrooms are super-dry, and leave some space between the slices.

4.       Brush melted ghee on both sides of the mushroom slices, and season with salt and pepper to taste.

5.       Bake for 45 minutes to an hour, or until the chips are golden brown and crispy. These chips won’t continue to crisp once they’re out of the oven, so don’t pull them out if they’re still kind of soft.