I’m not much of a baker; the need for precision takes all the fun out of things. I’d much rather toss together savory ingredients and see how it turns out. Still, this is the time of year to bake. There’s just something about looking at the snow outside and having the oven on inside. Besides, there are big meals to be shared and gifts to give.
Next up: Thanksgiving pumpkin pies. Thanksgiving is at our house so that means gluten-free pies. I think baking gluten-free is even more of a drag than regular baking. I don’t do it often so my pantry isn’t stocked with all of those alternative flours around that are often required to make a gluten-free recipe taste good. And picking up a store bought crust isn’t easy to do. Click to continue reading »
How 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 »
Of 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.
This recipe is adapted from Kim Boyce’s wonderful baking book, Good to the Grain - glutenfreegirl
Makes 8 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
The 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.
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 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.
David Lebovitz, one of our favorite food bloggers, came up with this foolproof, gluten-free dessert. He calls it Chocolate Idiot Cake, since any idiot could make it…and only an idiot could screw it up. We offer this recipe now because you’re going to need something to offset all that fruit people bring to all of those early summer celebrations – Memorial Day picnics, graduation parties, end-of-year school year sporting events.
Chocolate Idiot Cake
One 9-inch (23 cm) cake
Adapted from Ready for Dessert (Ten Speed Press)
This cake is extremely rich, and tastes like the most delicious, silkiest, most supremely-chocolate ganache you’ve ever had. Use good chocolate —you’ll appreciate it when you taste your first melt-in-your-mouth bite. Click to continue reading »
Happy Valentines Day! It’s time to cook up a little fun for this holiday. Being gluten-free certainly has its limitations, but the internet has afforded us the luxury of sharing recipes and ideas. Here are a few of our favorites for this Valentines Day. Enjoy!
We’re excited to let you know that the Gluten Free Allergen Free Expo is coming to the San Francisco Bay Area, the very place our business is based!
On the second weekend in February, the 9th and 10th, come on down to the Airport Marriott Hotel Waterfront in Burlingame from 10am-4pm for lots of gluten- and allergen-free fun!