The Most Delicious Thing I Ate This Weekend: Walnut Oil

I was unexpectedly at TJ Maxx (or Marshall’s, I can’t remember now since they’re right next to each other and I went into both and I not-so-secretly think they are the same exact thing), and I popped over to the food aisle even though I didn’t need anything.

A quick aside: there are a surprising amount of gluten-free treats in the food aisle! Some brands I’d heard of and some I hadn’t, and it was a really pleasant surprise.

The thing that caught my eye, though, was a pretty canister of roasted walnut oil. It looked like this:

So pretty! How could I resist?

I got home, smelled it, daydreamed about the things it might taste good on, and got distracted and forgot to taste it. Silly me.

When I remembered, I went to the fridge and poured a spoonful for myself. Tentative sip. Tasty. Carefully I called on my inner pageant contestant (who knew she was even in there?) and managed to summon up enough balance to simultaneously hold half a tablespoon of oil without spilling and rummage through my fridge until I found something to pour the oil onto.

What I found was some leftover fruit salad: plum, nectarine, blueberry, strawberry, a weensy splash of mango juice. Topped with half a spoonful of walnut oil.

Only the thought of eating it again for breakfast kept me from immediately demolishing the entire bowl.
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What Can You Sneak Into Your Smoothie?

It’s hot. Too hot to turn the oven on, some might say (I might agree). But a girl can only eat so many salads before she does something crazy, like eat ice cream for lunch (I’m sure I don’t know anyone who would do this).

The versatile smoothie can be a nice change of pace — ovenless and easy, and gluten-free by default — but while a smoothie for breakfast sounds reasonable, a dinner smoothie seems weird. It shouldn’t, though: there are lots of ways to sneak that salad into your smoothie, making it a great meal for any time.

The key word there is “sneak”. Yes, it’s definitely possible to make a very vegetable smoothie (that tastes like it’s full of vegetables), but it’s also possible to make one that is sweet and refreshing and traditional-seeming at first glance (that has a deep, dark vegetal secret). OK, well, it might be green and that might make the secret less secret. But still! Read on for the best green vegetables to introduce to your blender. Click to continue reading »

Baking with Teff is not so Tough!

seriously, how pretty is the teff plant?

I read that researchers in Madrid are patenting a cookie made from teff, and it got me thinking: is teff that difficult?

Now, the cookie in question has been specially designed to be suitable for not only people with celiac disease, but also diabetics, athletes and those with anemia. While it’s quite healthy (teff is high in zinc, iron, amino acids and protein, while also being very low on the glycemic index), the cookie is also apparently cheaper to produce than many other gluten-free alternatives.  In addition to teff it has skim milk, nonfat yogurt, brown sugar, defatted cocoa powder, orange zest and hazelnuts.

So, OK, it sounds pretty good. And there’s no recipe. But that doesn’t mean there aren’t plenty of other teff-inclusive recipes out there for us to try! Click to continue reading »

What To Do With Leftover Gluten-Free Easter Candy?

Oh man. Easter kind of snuck up on us this year. Did you have a nice one? I sure hope so.

Now, I saw a lot of buzz on the gluten-free blogosphere from parents who were considering candy-free Easter baskets — which is pretty neat. Still, I’m willing to bet that at least two or three of you went the traditional route and are now faced with a dilemma: what to do with all the leftover Easter candy?

Of course, the short answer is: eat it, you silly goose! Chocolate is delicious. But everyone knows that there can be too much of a good thing — and that’s where these neat ideas come in handy. There are plenty of ways to take your gluten-free Easter candy and reimagine it in new and delicious (and still gluten-free!) ways:
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Ukraine Drafts Gluten-Free Regulations

How much of this can we eat?

A little tidbit found its way to my inbox the other day. It’s fairly poorly documented, so it could be a fluke: but in case it isn’t, I wanted to share.

According to the website of the Packaging Business Review, legislators in Ukraine have introduced a draft that proposes labeling of gluten-free food. The revision was suggested by Ukrainian Parliament member Viacheslav Perederiy (who is of the BYT-Batkivschyna faction). According to the article, “food products free from gluten can be marked as ‘gluten-free’ on labels, if it does not exceed 20mg per 100gm of the product weight.”

So, first of all: awareness! Labeling! Yay!

Second of all: what does 20mg per 100gm mean? Is this actually a good bill?

Turns out, 20 milligrams per 100 grams is actually 200 ppm. So, if and when the bill passes — buyer beware of Ukranian gluten-free items.
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Yup, It’s that Time Of Year (Again): Gluten-Free Valentine’s Day

Perhaps I should not relate to this image as much as I do...but hey: a fuzzy creature is clearly gluten-free.

If you’ve been reading this blog for at least the past year, you a) deserve a gold star and b) know that I am not a big fan of the ol’ Valentine’s Day.

In fact, the thing I like best about the day is that it’s helpful for remembering some fairly unimportant math factoids: The square root of two is 1.4, so if you squint you’ll see 2/14 there. Fun extra-math fact: the square root of 3 is 1.7 — hello, St. Pat’s Day!

Um, did I mention that I used to tutor SATs? Yup. Cool-kid blogger, right here.

If you’re more Valentine’s-inclined than I am, you might be in the throes of menu-planning or candy-shopping right now. For you, then, I offer the following resources, helpfully poached from more loving bloggers than I.
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New Cookbook Offers Small-Batch Recipes for Gluten-free Bakers

A while back we wrote about microwave-baking as a convenient way to make cake for one (gluten-free or otherwise). Today, I wanted to talk about a different way to make cake for one: with a recipe designed for a small batch.

A new book published by Ontario home economists, titled The Gluten-free Baking Book: 250 Small-batch Recipes for Everything from Brownies to Cheesecake, promises just that. Although I haven’t reviewed the book to be able to speak to the quality of the recipes, I thought the premise alone was worth a write-up.

Some people don’t have a microwave or prefer to minimize their use of one. And even the most microwave-loving person out there occasionally craves a baked good that needs more traditional treatment.
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Clementines Offer Easy (Gluten-Free) Winter Cheer

Clementine consumption #1
Well, the holidays are incontestably over for this year. Some of you are no doubt breathing a sigh of relief: an empty (emptier) social calendar, fewer guests and less traveling, no more Christmas music at-all-times-everywhere….

But some of you, equally doubtlessly, have a case of the post-holiday blues — to which I’d like to suggest a cure of a different color: orange.

While the holiday season is over, clementine season is in full swing. These tiny little oranges, originally a Spanish cross between the mandarin and Seville breeds, are one of my favorite bright lights when I have a case of winter doldrums. Not only are they extremely high in vitamin C (just one can contain up to half a day’s RDA, according to Cooking Light), but they lend themselves to a variety of tasty, gluten-free recipes — if you can just resist eating them straight from the crate.
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Recipe Friday: Gluten-Free and Fancy

Tomorrow is New Year’s Eve, a holiday that always stresses me out. It seems like lots of people try to have big, blow-out, memorable evenings — and the effort that goes into planning far outweighs the fun they wind up having.

Accordingly, I thought we’d go for the opposite type of recipe today: recipes whose deliciousness far outweighs the planning required for them. Pumpkin Spice Waffle Cookies from The Daily Dietribe and Chocolate Espresso Angel Food Cake from Real Sustenance. Added bonus, they both look quite fancy: perfect for impressing someone as we start 2012.

Aside from their prettiness, these two recipes have very little in common. Well, except that they’re gluten-free. And isn’t that all that really matters?

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Recipe Friday: Easy as Cherry Pie

It’s the day of Christmas Eve Eve. Hooray!

If you don’t have your recipes set, may I suggest you have a look at these?

This week’s recipes from Iris and Brittany may seem incongruous to the season, but I thought amidst all the gingerbread and eggnog you might be looking for a splash of something bright and summery: cherries.

‘Tis the season for frozen or dried cherries rather than fresh — but with these recipes for Cherry Chocolate Chip Cookies and Cherry Pie, you’ll be transported back to warmer weather. Plus, added bonus! an extra pie crust recipe, for filling with whatever your hungry heart desires.

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