Gluten-Free Baking 101

BWD: Creamiest Lime Meringue Pie

2010-07-19T15:28:00.000-04:00

This week Baking with Dorie was my selection! WOOT! The idea of a lime meringue pie just sounded perfect. Somehow I selected this recipe before I really read the recipe (sorry fellow Baking with Dorie members!). I didn't realize that the filling was nearly identical to "The Most Extraordinary French Lemon Cream Tart" that we'd already made. Eep!

Before we get to the recipe, I need to make a quick housekeeping note. Soon this blog will be housed at my main site, GlutenFreeBaking.com. Right now my nifty web folks are making changes that will allow comments at that site. That hasn't happened yet. However, I have put the recipe, with step-by-step photos there.

Here is the link: Baking with Dorie Challenge Creamiest Lime Meringue Pie.

Sorry for the trouble! It will be straightened out soon!

Salted Caramel Brownies (A Baking with Dorie Post)

2010-07-05T19:27:00.002-04:00

It's that time again! Time to Bake with Dorie! This week's recipe was chosen by the fabulous woman who founded "Baking with Dorie", Grapefruit.

When she selected the recipe, she asked if I was allergic to peanuts. I was touched that she asked and the answer was "Yes, peanuts are fine!" It often surprises people that my long list of allergies doesn't include peanuts. But it doesn't. However, as I was putting this recipe together, I was thinking about the peanut-allergic folks that read my blog. Hmm....Dorie had created a wonderful peanut topping that you can either find in her book or on Grapefruit's blog. Wouldn't it be neat if I made the brownies gluten-free and peanut-free? I agreed with myself--as I am wont to do.

This post has moved to: http://www.glutenfreebaking.com/public/Salted_Caramel_Brownie.cfm

Thank you!

Living the Food Allergic Life

2010-07-01T16:24:00.002-04:00

Two things happened in the last two days that reminded me that I am a food allergic person. Don't get me wrong, it isn't like I forget that I have food allergies! It's just after dealing with them for a lifetime, my coping skills are pretty good. Yet there are times when I am reminded that my food allergies make me, um, different.

Last night I went to get ice cream with a friend. Fun right? Well it should have been. I'd eaten at this little ice cream shop several times. Each time they were good about changing the scoop and double-checking ingredient lists for me. Not last night. Nope.

I walked in with the allergen list I'd printed from their website. Since I have multiple food allergies, printing the list is just easier. I'd only gotten my allergy spiel halfway out of my mouth when the woman working the counter said, "How bad are your allergies?" When I told her that they were severe, she said, "Well, then we'd prefer it if you didn't eat here."

The other folks standing in line suddenly started looking at the ground or talking to each other. I could tell they were embarrassed for me. At this point, I wasn't going to let it go. I said, "I've eaten here before. You've changed the scoops and---"

"I know, hun." came the reply. "But I'd just feel better if you didn't eat anything." Ack! It is hard to argue with that because, really, I wasn't going to risk it. Who would? If someone tells me that something might not be safe, I am not the type to say, "Hey! Anaphylactic shock is fun! Let's see if this food triggers it."

My friend had already ordered her ice cream and paid. So I sat there while she ate, the whole time saying, "Oh! Don't worry about it." The truth is, it was annoying and more than that, it was disappointing. When a place that has served you safely in the past suddenly changes, it is another loss. Another disappointment. With food allergies there are so few places that I can eat at safely. When another one gets crossed off my "safe" list, I feel it. I won't lie. (Plus, I'd really wanted a bowl of chocolate chip ice cream.)

*

This morning an e-mail showed up in my in-box. A community group is having a summer camp. Like all community groups, they need supplies from, well, the community. Let me show the list to you:

                        - Pringle's Baked Wheat Stix
                        - square pretzels
                        -M&Ms
                        - Honey Nut Cheerios
                        - miniature marshmallows
                        - bite-sized blue corn chips
                        - blue Jell-o mix
                        - whipped topping
                        - vanilla wafers
                        - chocolate graham cracker crumbs
                        - cherry pie filling (extra fruit).

Did you catch that? I bet you did! All those allergens! When I see this list I see: wheat, nuts, dairy, eggs, etc. etc.

Now I need to be honest here. I don't think that all allergens should be eliminated from gatherings. That just isn't realistic. However, it is 2010. In 1985 when I was going to camp, I would have expected something like this. But in 2010? It disappoints me.

Why? Well camp should be *fun*. If you are a little food allergic kid, having a snack or food-based craft that you can't participate in sets you apart from the community. And that is decidedly un-fun. Trust me on this. I was that kid.

My question to the person who put this together would be: Why these foods? Is it possible that a non-food craft could replace this? Today's kids aren't just struggling with food allergies; there is an obesity crisis in this country that is heartbreaking.

This is what I have done all my life. I've always had to be the one voice saying, "Hey, I know that you thought you planned something super-fun. However, did you think about what it would be like to be excluded from the activity because of the food?" Sadly, I've had people say, "Yeah I thought about it and the food allergic kids should just stay home." You want to talk about heartbreaking? That attitude is heartbreaking. But it won't stop me from asking questions-- from trying to spread awareness.

See I think that non-food-allergic people forget that we didn't choose this. We aren't attempting to make their lives, their crafts, their summer camp less fun. I imagine to them it might feel that way. Because, perhaps, there will be "only" one or two kids that can't participate. But to those kids, oh my goodness, it could be the world.

I still remember how I was asked to leave the Girl Scouts group because of my allergies or how my school made me stay home during the week long eight-grade field trip. To food allergic people, there are lots of little hurts. (See my ice cream story above.) But when you combine a group activity with food, like at summer camp, those little hurts can become really tender spots. I'd like to think that planners would eliminate as many potential allergy situations as they can. To be honest, the planners and the non-food allergic kids might not remember this camp. Yet for the kid who is excluded? It might stay with her forever. And if you had the chance to change that, to make an event inclusive, why wouldn't you take it? It is one of those rare times in life where everyone wins.

Fancy Food Show 2010

2010-06-29T13:22:00.002-04:00

To say the Fancy Food show has a lot of food is like saying there is a lot of water in the ocean.

Yesterday I visited the show and, as always, came away overwhelmed. There were 2,400 vendors and samples of everything.

I am happy to report that Gluten-Free was proudly on display this year! Last year I meet the folks from Udi's. This year? I met several new gluten-free vendors, including Jill from Glow.

Below are just a handful of photos from the show. I can't wait until the 2011 show!

While there is a lot of *every* kind of food at the Fancy Food Show, this year I came away thinking, "Oh my goodness! I saw a lot of cheese!" This is only one display!

More cheese...

Close up of more cheese...

Not cheese! Meat! Isn't that Mortadella just lovely? (The Mortadella is the large round on the far left. It comes from the Bologna region of Italy and is wonderful. )

Chocolate! I didn't snap many chocolate pictures but, trust me, there was as much chocolate as there was cheese. Mmmm....chocolate....

Gluten-free was one of the buzz words at the show! Here are the folks from Conte's. I really like their ravioli.

This display is all fresh fruits and veggies. On the floor ground, it was a wonderful reminder of summer. (Also a reminder of summer? The heat! By the end of the show, I melted! The Javits center was oddly stuffy and warm.)

I meet these guys last year. I wonder how that whole gluten-free-bread-thing is working out for them? :)

Here is THE pre-made loaf that gluten-free eaters love!

Disclaimer: This loaf is NOT gluten-free. But it is HUGE. Also the poster of the woman in the back made me chuckle. Of course women dress up and dangle panatone boxes from their fingers! Of course they do! What? You don't?

The Italian pavilion was enormous. I guess this isn't shocking. There is a lot of great food in Italy.

Have you tried Against the Grain? For the first time, I sampled their goodies. I think their new nut-free Pesto pizza might have been the best pre-made gluten-free pizza I've ever tried. YUM!

GLOW! I met Jill--who brought my book to the show(!)--and sampled her wonderful cookies! They are all AMAZING! The packaging is adorable and the cookies are fabulous!

Garden Lites was a great surprise! They have a line of low-fat, pre-made gluten-free dinners. The zucchini portabella dinner was divine!

Look! It's Lucy's! And I wasn't even at a Starbucks! :)

Stonewall Kitchen will always have a piece of my heart. One of my favorite things to do n Maine (besides reading on the beach and eating lobster) is visiting their flagship store. I am not a jam lover; yet, I love every jam they offer. Their "display" at the show was more like a store. Incredible!

These aren't gluten-free but isn't it pretty? Almost puts me in the holiday mood. Almost.

These photos are for my mom who LOVES Ina Garten. One thing she often says to me is, "You know what I saw on Ina..."

Look, ma! It's Ina! (On a poster...)

One of aspects of the Fancy Food show that always amazes me is the "booths" that companies set up. They are more like little shops. This is the booth for the Republic of Tea. Don't you just want to sit down with a book and have a cup of tea? Well you can't! Why? Look below!

Hammond's set up a candy shop! Several of their samples said, "Gluten-Free" right on the package. Thank you Hammond's!

Kinnikinnick has been serving the gluten-free community FOREVER. And I still can't spell their name correctly. I finally sampled their doughnuts. You guys are right! They are good!

I am not a fan of their S'Moreables but, I have to admit, the package is cute.

My one true love: he guys from Bob's Red Mill. (The standing next to the photo of Bob is clearly thinking, "Really Lady? A bright pink camera? Jeez..."

Did you know that 123 Gluten-Free and I go WAY back? I was at the first (or second) celiac event they ever attended! I still remember trying Kim's delicious biscuits. Her product line has expanded and I couldn't be happier for her. (I did take a picture of Kim and her mom. However, it is super fuzzy. I like Kim too much to post a bad picture of her.)

Cheese, meat AND pastries. Oh my!

I LOVE olives. This tray was HUGE. I bet it was at least two-feet across.

Did I mention that the show had cheese?

Or meat? Did I tell you about the meat?

Look at that cheese! I lub cheese.

Just some cheese waiting to be eaten.

Another lovely booth that looked like a mini-shop. I was in heaven.

You know what every show needs? A Mona Lisa---made of Jelly Belly jellybeans. I am not kidding. How fun is this thing? I love it when people play with their food!

I wonder what flavors made up the Mona Lisa?

Baking with Dorie--Blueberry Galette

2010-06-21T15:46:00.002-04:00

This week's pick for the Baking with Dorie challenge was my pick! (Woot!) Since it's summer, I thought the "Summer Fruit Galette" on page 366 would be a good choice. It might have had something to do with the word summer in the title. I don't know...

Anyway, Dorie suggested using apricots, peaches or rhubarb in the galette. My problem? None of these fruits looked all that good at the market. And by the time I got to the farmers' market this week, the rhubarb was gone. What's a baker to do? Not use under ripe fruit, that's what!

Since galettes will work with any fruit, I decided to look around the market to see what looked best. As you've learned, I take a little bit of freedom with Dorie's recipes. (I swear, she and I will meet at some event and she'll clock me over the head with a rolling pin for tweaking her recipes. I'm kidding! Dorie is lovely, I'm sure. And she wouldn't do that, right? Right?) Where the heck was I? Oh, right. Tinkering. I decided to use blueberries in the galette. They looked really good and, to be honest, were on sale. I'd have to thicken the fruit a bit with cornstarch but other than that, I was good to go!

The finished galette, with a few of my tweaks*, was perfect! Easier to make than a pie and just bursting with fresh berry flavor!

Be sure to head over to Needful Things to see what the other BWD group members baked up for this challenge!

*The original recipe uses a custard. Since I made this galette with blueberries, there was no room for the custard nor could the crust withstand more liquid.

Here's a little step by step.

I've rolled out the crust and brushed it with jam and sprinkled it with crushed up gluten-free vanilla cookies. As you can see, I've left a border of crust untouched.

The filling is piled into the center of the crust. The blueberries look white thanks to the cornstarch and granulated sugar. This will disappear upon baking.

Look at the crust! A light sprinkle of granulated sugar adds just a bit of crunch. YUM!

And, just because it is so pretty, one more look at the finished galette!

Thanks to Dorie for always creating recipes we can play with! (And, preemptively, for not clocking me over the head with a rolling pin!)

Blueberry Galette
Printable Version

adapted from Baking: From My Home to Yours by Dorie Greenspan

Crust
Dry Ingredients

1 cup white rice flour
1/4 cup sweet rice flour
1/4 cup tapioca starch
2 Tablespoons granulated sugar
3/4 teaspoon salt

Wet Ingredients
1 stick butter, chilled and cut into small pieces
3 Tablespoons vegetable shortening, chilled
1/4 cup ice water

Filling
About 3/4 pint of blueberries, washed and picked over (This amount will vary depending on the size of the berries)
2 teaspoons cornstarch
3 Tablespoons granulated sugar, more or less depending on the sweetness of your berries.
Jam, about 2 teaspoons (I used cherry jam.)
Gluten-free vanilla cookie crumbs, about 1 tablespoon (optional)

For the Crust

In a food processor, combine the dry ingredients. Pulse to combine.
Add the butter and shortening. Pulse to combine. Don't over mix. The fat should be just incorporated, leaving little pieces behind. The mixture should resemble a coarse meal.
Add 3 Tablespoons of the water. Pulse to combine. If a dough comes together, you are done. If not, add remaining water and pule to combine.
Turn dough out onto a white rice-floured counter. Pat into a circle and wrap tightly in plastic wrap.
Chill for two hours.

For the Galette

Make the pie dough as directed. Allow to chill for two hours.
Preheat oven to 425 degrees F.
Remove the pie crust from the refrigerator. Allow it to sit on the counter for 10 minutes.
Place the pie dough out onto a piece of parchment. Generously white rice flour the parchment.
Roll out dough to a 13-inch circle. Slide rolled out dough onto a baking sheet.
Brush a little bit of jam onto the crust. You want to fill a 9-inch circle, leaving about 4-inches of dough exposed. The exposed dough will become the crust you flip onto the filling. (Dorie suggests using a 9-inch cake pan to mark a 9-inch circle in the center of the dough. If this helps you, do it! I just eyeballed it.)
Sprinkle the cookie crumbs over the jam. The crumbs help to soak up the liquid. However, since we are using cornstarch in our filling, you can leave them out if you want.
Toss the blueberries together with the remaining ingredients.
Pile the berries into the center of the crust, over the jam and cookie crumbs.
Lift the border of the dough up onto the filling. It will pleat as you do this.
Sprinkle granulated sugar onto the edges of the crust.
Bake for 35 minutes or until the crust is golden brown and berries are soft.

Makes one 9-inch galette

Woodman's Seafood or Elizabeth Eats a Pile of Fried Food

2010-06-13T21:00:00.002-04:00

A few weeks (months?) ago, a reader told me about Woodman's. She'd just been to this little seafood restaurant in Essex, MA that served fried gluten-free seafood and insisted I must try it. After a few failed attempts to get there, I finally made the four hour trek. (Funny thing, after mentioning Woodman's on Facebook, I found out LOTS of people that I know have eaten there and none of them are gluten-free! They just love the place!)

How could I not go? Gluten-free fried seafood. Yes please!

See that sky? This is why people hate traveling with me. That is usually the color of the sky whenever I travel. I tend to bring rain and gray skies with me. It's part of my charm, I guess.

I was already in love. Any restaurant that puts its name on a giant clam is okay by me!

Woodman's, in case you missed it, is open year round--even when the sky is that dark at 3:30 pm in June.

As we walked into the place, we passed these lovelies. When I clicked the pic, I thought I heard one lobster say to the other, "Why is she taking our picture? We're just chillin.'" (Okay, that was a bad joke! Let's move on!)

Have you ever noticed that if a restaurant has a chalkboard menu, the food is usually really good? It's a rule of life or something. At this point, I got nervous. I didn't see "gluten-free" on the sign. It might have been there but I didn't see it at first glance.

So I said, "Hi! I am gluten-free---"

Helpful Woodman's employee, "You can have everything but the onion rings, the clam cakes and the sandwiches."

How great is that?I didn't even have to explain what I meant by gluten-free! She knew! Heaven!

I ordered the clam strip plate but, really, I could have ordered everything. It all looked and smelled great.

After ordering, you select your table and wait for your order number to be called. Drooling might also be happening.

This was my dinner. I actually giggled when I saw it. The pile of clam strips was at least 8-inches high. I don't think I'd ever seen this many fried clams in my life. Hidden under the pile were french fries. But, really, who cares about french fries when there is an 8-inch pile of fried gluten-free clams?

See how my dinner is in a box? My friend, who is not gluten-free, picked up the order in the window. The server said to him, "Don't put that plate in the box. The onion rings aren't gluten-free and they can't touch the clam plate." Clearly this is a restaurant that understands how to serve gluten-free meals!

Close-up of the crispy, crunchy clams. They were a delight. The coating was light and not leaden. (I hate heavy fried food!) Plus the clam strips were HOT. You know how sometimes fried food seems to arrive at the table cold? Not these clam strips.

If only had one teeny, tiny grumble. The coating was a little bland for my taste. I don't know if that was just this batch or how they are usually served. But the hot, fried goodness made up for the somewhat bland flavor.

As you exit, there is a pile of bumper stickers. Notice it states, "Inventor of the Fried Clam." Umm, okay...Woodman's you have gluten-free fried clams; if you want to claim being the inventor of the fried clam, go for it! You could claim to have invented ice and I wouldn't say anything other than, "Wow! Ice is cold!"

If you are in the Boston area, a trip to Woodman's is really worth it! (They also have a second location in Litchfield, NH and offer mail order fried clam kits.)

Albany Gluten-Free Food Fest!

2010-06-11T11:28:00.001-04:00

Last night I attended the annual Gluten-Free Food Festival hosted by the Albany Celiac Support Group. There were hundreds of gluten-free folks in attendance! They enjoyed lots of samples from local and national gluten-free vendors. Here are a few photos from the event. (Links to gluten-free businesses are provided!)

Thanks to all the volunteers and businesses that made this event so fantastic! I can't wait for next year!

A happy volunteer!

123 Gluten Free sent samples!

Laurie's Gluten-Free Goodness, a local gluten-free bakery, brought lots of treats.

Cookies from Laurie's Gluten-Free Goodies!

Francine acted as the emcee for the evening.

Here you can see the line is out the door!

Shabtai, who makes my favorite rainbow cookies, attended the event.

See those bags? They are filled with tasty samples!

Sherry Lynn's, a local gluten-free restaurant, brought pizza!

John took one of the first classes I offered in the Albany area years ago!

Dawn, aka Daffi, from KD Fish Fry brought cannolis!

What would a gluten-free event be without bread samples? This bread was from the Grainless Baker.

The little girl's face in this photo makes me smile--as do the Mi-Del cookies.

See these lovely ladies? They are Gail Failing and Maureen Murphy from Price Chopper. Gail and Maureen organize the amazing gluten-free food festivals and classes I do with Price Chopper Supermarkets.

Paul Smith's Celiac Conference

2010-06-08T12:41:00.000-04:00

On June 18th I will be participating in the Paul Smith's College Celiac Conference!

The day includes talks by Shelley Case, Richard Coppedge and others. I'll be doing a hands-on Gluten-Free Baking 101 class. If you are in the area, I hope you can make it!

Click here for more information.

If you have any questions, just let me know!

BWD: Vanilla Cup Custard

2010-06-07T14:38:00.001-04:00

I blame the strawberries. And the heat. But mostly the strawberries. Today is another Baking with Dorie post. And, I must admit, I really, really, really adapted this recipe. Again, I say, It was the strawberries fault.

On Saturday, I picked up a pint of strawberries from one of my favorite local farms at the farmers' market. These strawberries begged (begged!) to be paired with something. I then thought of the Dorie challenge and decided that vanilla custard would be ideal for these strawberries. (The actual challenge was Lemon Cup Custard; vanilla was a suggested variation.)

But then it was hot and Dorie's recipe calls for the custard to be baked in the oven. To be honest, I really didn't feel like turning on the oven. (This is not something you will hear often from me, let me tell you!) I skimmed the recipe, conferred with my strawberries and decided that neither Dorie nor my fellow bloggers would be upset if I played with the recipe a bit. (Of note, strawberries tend to agree with everything you say!)

This simple recipe, with only four ingredients, was super easy to convert to a stove top custard. Is it as easy as Dorie's original? Hmm...I think it is just different.

Here is what I did

I put six custard cups in a 9x13-inch baking dish. This makes it easy to get the custard cups to the refrigerator.

In a 2-cup measuring cup, I whisked together the eggs, 1/4 cup milk and 1/4 cup sugar.

In a medium pot, I heated 2 cups of milk and 1/4 cup of sugar.

When the milk came to a boil, I slowly whisked it into the egg mixture. This is important. This custard contains no starch; therefore, you need to take care not to cook the eggs. (More about that later.) There isn't a photo of this because I was unable to pour the milk, whisk the egg mixture AND snap a photo. Sorry about that!

After tempering (that is baker's talk for adding the hot milk to the eggs) the eggs, I slowly whisked the mixture into the remaining hot milk.

Over medium heat, I whisked the mixture constantly until it thickened and coated the back of the spoon.

The thickened mixture was lovely and silky.

Then I putzed around taking pictures and forgot my burner was still on. I overcooked the mixture! Eep! Yes I know I could have redone it. However, the custard was still tasty. So, why bother? I just strained it and poured it into my prepared cups. You can see in the photo that it isn't as smooth as it should be.

You still like me, right? Even though I varied this dessert wildly and then overcooked it? You do? Thank you! That means a lot to me.

The finished custard. (Psst...see those strawberries? They make you do things! They are powerful berries!)

Want to see how the recipe was intended? Head over to the Baking with Dorie Challenge to see what the other bloggers did! (Probably followed directions is what they did...)

Vanilla Custard Cups

ADAPTED FROM DORIE GREENSPAN'S LEMON CUP CUSTARD. Original recipe appears in Baking: From My Home to Yours on Page 387 (Sorry to Dori for changing her recipe so very much!)

Printer Version

2 1/4 cups milk, divided (Whole or 2%. Anything else will result in a watery dessert.)
1/2 cup granulated sugar, divided
4 large eggs
2 teaspoons vanilla extract

Place 6 custard cups in a 9x13-inch baking dish. Set aside.
In a medium put, combine 2 cups milk and 1/4 cup sugar. Heat over medium heat.
In a small bowl, or 2-cup measuring cup, combine eggs, remaining milk and sugar. Whisk to combine. (Don't use this whisk in your hot milk or the egg clinging to it will cook and cause lumps to form in your custard.)
Bring milk to a boil, reduce heat to low.
In a slow and steady stream, whisk about 3/4 cup of hot milk into the egg mixture. Be sure to whisk constantly.
Pour hot milk mixture in a slow and steady stream into the pot.
Heat, stirring constantly, until mixture thickens. It should coat the back of a wood spoon.
If necessary, strain through a fine strainer.
Divide among custard cups.
Place a piece of plastic wrap on the cups, pressing the plastic onto the surface of the custard. This prevents a skin from forming.
Chill four hours or overnight.
Serve with fresh berries.

Makes 6 cups

Salt Potatoes

2010-06-02T14:17:00.002-04:00

About two years ago, I read Kim Severson's piece in the New York Times about salt potatoes. I remember thinking, "Those sound interesting. I should try them." Two years later, I finally did! (I am never one to rush!)

To be honest, I was surprised to learn that salt potatoes are a central New York dish. I'd never heard of the practice of boiling "new" potatoes in copious amounts of salt. Somehow this dish didn't make the 150 mile jump from Syracuse to Albany. I'm sorry it didn't! These potatoes are fantastic!

What makes these potatoes unique? The texture! Since heavily salted water has a higher boiling temperature than unsalted water, the starch in the potatoes is cooked more completely. I love tasty food science at work! The first bite of these potatoes was amazing! The interior really tender--almost like boiled potatoes, baked potatoes and mashed potatoes got together and created a baby! A tender, delicious, salt potato baby.

If you are worried, like I was, that these potatoes will be too salty, fear not. The salt is just right. And they are nowhere as salty as potato chips. To finish, I tossed the potatoes in melted butter and herbs.

Salt, potatoes, butter and herbs? Doesn't that sound great?

The water is so salty that as the potatoes boil you can see salt clinging to the pot. Nifty, right?

Boiled potatoes. The light white color on the potato skins is actually a thin salt coating.

The finished potatoes are coated with butter and herbs. Yum!

Salt Potatoes
printer friendly version
adapted from a recipe in the New York Times, August 22, 2008

10 cups of water

1 1/2 cups of kosher salt (Note from the NYT: Add another cup if using the Diamond Crystal brand)

3 pounds well-scrubbed small red or white potatoes (I used new white potatoes)

1/2 stick melted butter

Chopped fresh herbs, about a 1/4 cup (I used parsley and basil because it was what I had on-hand at the time.)

Bring the water and salt to a boil. Once it reaches a boil, add the potatoes.
Boil for 20 minutes or until for tender.
Drain and toss with butter and herbs. (If you don't want to toss with butter and herbs, you will be able to see the light salt crust on the potatoes.)

Serves six

Baking with Dorie--Tender Shortcakes

2010-05-24T12:57:00.001-04:00

Oh, shortcakes! How I love you! The recipe for this week's Baking with Dorie Challenge was Tender Shortcakes. Dorie described them as "quintessential shortcakes." By the end of the testing, I was calling them either, "Rockefeller Shortcakes" or "Fat Belly Shortcakes." As you might have guessed, these shortcake are super rich!

How rich? Well, the recipe calls for 1 1/2 sticks of butter and 1 1/2 cups of heavy cream! In fact, the finished shortcakes reminded me a bit of a cross between a croissant (without the flakiness) and a biscuit (with LOTS more richness).

For my taste, these shortcakes were decedent enough. Topping them with whipped cream or pastry cream would have been too much for me. A dab of sour cherry jam was all they needed. In fact, I really just enjoyed eating these shortcakes plain. The sweet, rich goodness was a delight. I also think some fresh macerated strawberries would have been ideal! (I like to combine sliced strawberries with a bit of sugar and a splash of vanilla or balsamic vinegar.)

As for the gluten-free recipe conversion, you will notice that I've used a lot more starches than I usually do. The reason for this is that I wanted the shortcakes to be tender. When I used more flour, they were good but they didn't melt in your mouth. My final recipe, complete with potato, tapioca and corn starch, melts in your mouth--just as a rich shortcake should!

So, whether you call these Tender Shortcakes, Rockefeller Shortcakes or, my favorite, Fat Belly Shortcakes, enjoy them. They are simply delicious!

To see the other recipes prepared for this challenge, visit here.

Tender Shortcakes

adapted from a recipe by Dorie Greenspan
Printable Recipe

Dry Ingredients

1 1/4 cups white rice flour
1 cup potato starch
1 cup tapioca starch
3/4 cup cornstarch
6 tablespoons sugar
2 tablespoons baking powder
3/4 teaspoon salt
1/4 teaspoon xanthan gum

Wet Ingredients
1 1/2 sticks (12 tablespoons) cold butter, cut into small pieces
1 1/2 cups plus two tablespoons cold heavy cream

Preheat oven to 425 degrees F.
In a large bowl, whisk together dry ingredients.
Using your fingers or a pasty cutter, cut the butter into the dry ingredients until no large pieces remain.
Add the heavy cream. Stir until a dough forms. Do will be a little dry. If it is too dry add a splash more heavy cream.
Scoop the dough, about 1/4-1/3 cup each, onto a parchment-lined baking sheet.
Bake for 15-20 minutes or until golden brown.
Cool on a wire rack.
Repeat with remaining dough.

Makes 12-14 shortcakes.

Just for Fun: Top Five Ice Cream Flavors --and Two Recipes

2010-05-14T17:11:00.009-04:00

(This lovely pic came from Microsoft. I have no idea why there are green specks in it. Let's ignore them and pretend it is vanilla cream! Sound good? Good!)

It's summer! And it's time for ice cream! For today's "Friday Fun" I've been thinking about my top five favorite ice cream flavors. With all the exotic ice cream available (I've even seen bacon ice cream!), I was surprised by my list. I don't want to say it is boring...Well, let's just say that there are some ice creams that you eat once or twice and then there are ice creams that you come back to again and again. This list is made up of the latter.

By the way, what are your favorite flavors? I really want to know!

Mint Chocolate Chip

Without a doubt, this is my favorite flavor of ice cream. When in doubt, I'll always order it. I only have one preference when it comes to Mint Chocolate Chip. The chocolate chips need to be chips. I don't like flakes of chocolate in my mint chocolate chip. My favorite brand? Stewart's. It's a local chain with really good ice cream. All ice cream is comfort food but, for me, Stewart's Mint Chocolate Chip is the comforting-est of comfort ice cream.

Homemade Sambuca Ice Cream
Sounds weird, right? I mean an anise flavored ice cream? Let me tell you, it isn't weird! It's wonderful! I don't really like to drink Sambuca but in ice cream the flavor is elevated somehow. First you get a hit of the creamy sweetness of the base and then the anise flavor blooms on your tongue. Amazing! And the liquor retains its kick. This flavor is a grown up treat. Here's my recipe:

Sambuca Ice Cream
(printable recipe)
4 cups heavy cream
3/4 cup granulated sugar
6 large egg yolks
1/3 cup Sambuca liqueur

Place a medium bowl in an ice water bath. (I usually fill my sink with a little water and a lot of ice. Then I set a bowl in the center.) Place a fine strainer into the bowl.
In a medium saucepan, heat the heavy cream and half of the sugar. Bring mixture to a boil.
In a small bowl, whisk together the egg yolks and remaining sugar.
Slowly (this is important!) whisk the hot cream into the egg yolk mixture. If you do this too quickly, the egg yolks can cook and leave bits of cooked egg in your mixture.
Return the mixture to the saucepan and heat, whisking continually, until the mixture just begins to thicken. Test it by dipping a spoon into the liquid. If it clings to the back of the spoon, it is thick enough.
Strain the hot mixture through the strainer you have set up.
Allow to cool, string ever few minutes, in the ice water bath.
Once cooled, pour mixture into a container, cover tightly with plastic wrap and chill overnight.
Right before making your ice cream, stir in the liquor.
Freeze in an ice cream maker according to manufacturer's directions. Because of the alcohol, this ice cream will remain soft. Don't over mix or you might get bits of butter in your ice cream!
Remove the ice cream from the maker, place in a container and freeze.
Serve to adults and enjoy!

Makes about 1 1/2 quarts of ice cream.

Orange Custard Chocolate Chip

My absolutely favorite fruit/chocolate combo is orange and chocolate. When I visited Babcock Hall in Madison, Wisconsin and saw Orange Custard Chocolate Chip on the menu, I *knew* I had to try it. I expected it to be good. What else would the ice cream be from the University of Wisconsin? This is place knows dairy. But it just wasn't good. It was perfect! The ratio of chocolate chips to creamy orange custard was just right. And if you are wondering what frozen custard is, well, let me tell you! Frozen custard has egg yolks and a higher milk fat than ice cream. What this means is that it is super creamy and super delicious. If you are ever in Madison be sure to try this ice cream. Oh, and you can order it on-line, too!

Chocolate Vanilla Soft Serve

Soft serve is one of those treats I forget I love until I eat it again. The reason I stop eating it each year is because the plethora of shops that serve soft serve in my area close each fall Now, if they only soft serve you've ever had has come from a fast food restaurant, then you haven't really had soft serve! Great soft serve should be creamy and soft with no funky chemicals.It should celebrate dairy and only dairy! My favorite flavor, the chocolate vanilla twist, is not only pretty--I mean chocolate twining itself around vanilla is visually enticing--but it allows me to eat both chocolate and vanilla soft serve at the same time. The best place to eat soft serve is at any small ice cream shop, at night on a picnic table with a friend or two. (Lightning bugs being present are optional but do enhance the overall experience.)

Vanilla Ice Cream

I know. I know. Some people think that vanilla ice cream is boring! Well, I think they are wrong. I adore vanilla cream. Adore it. Now, if you are buying it, be sure the ice cream actually includes vanilla. This is not the place for artificial vanilla! (Actually, I don't think there is any place for artificial vanilla ice cream now that I think about it.) While I like to eat a small dish of vanilla ice cream, I also really like to pair it with things. What kind of things? Well, root beer for root beer floats, hot espresso for affogato, fresh berries. You get the idea. Great vanilla ice cream is just begging to be turned into a fabulous dessert.

Affogato
(printable recipe)

Affogato means drowned. And, baby, what a way to go! Vanilla ice cream and hot espresso? It is not only easy, it is insanely good.

1 shot (about three tablespoons) hot espresso. (I won't tell anyone if you use decaf.)
1 scoop ice cream

Pour the hot espresso over the cold ice cream. Serve right away. (If I am serving this to friends after a dinner party, I will pre-scoop my ice cream into glasses and freeze. Then when it is time to serve, I bring out the ice cream bows and let my friends have fun pouring hot espresso over the top.)

Baking with Dorie--Hidden Berry Cream Cheese Torte

2010-05-10T14:43:00.003-04:00

It's time for another Baking with Dorie challenge! This week's recipe was my selection. Since I love cheesecake, I thought the Hidden Berry Cream Cheese Torte would be fantastic. Not only did it look delicious, I liked that it wasn't a heavy New York-style cheesecake. This cheesecake-torte hybrid, made with cream cheese and cottage cheese with a hidden layer of jam, sounded like a perfect spring dessert.

Dorie's original recipe included ground cinnamon and nutmeg in the cheesecake filling. While I liked that, I found that it somewhat muted the delicate flavor of the cheeses. However, the ground cinnamon flavor was good and I didn't want to omit it completely. As I munched through a test piece, it hit me: the crust! I could flavor the crust with cinnamon.

So I did! I removed the spices from the filling and put them into the crust. The results were wonderful! The buttery crust became subtly spicy. This slight change really affected the flavor of the finished torte. While all the flavors married nicely, I could taste now taste the slight tang of the filling. It was no longer hidden under the spices.

Now you might be wondering about that cottage cheese in the recipe. I was! While I love goat cheese cheesecakes and ricotta cheesecakes, I wasn't sure how I would like a cheesecake with cottage cheese. I should have known to just trust Dorie on this one. The cottage cheese does not grab your tongue and shake it! Nope! It really stands to lighten the torte. And by blending the filling in a food processor, the texture is really silky. There aren't any curds of cottage cheese in the finished torte.

This recipe has been added to my "will make again" list. It's easy, it's delicious and it's cheesecake. What could be better? I mean, really. Look at this beauty!

You want a piece don't you? I knew it!

Here are a few Baker's notes before you begin:

A food processor is needed for both the filling and the crust. This makes for a tender crust and a silky cheese filling.
The torte is baked in a springform pan. If you don't have one, a tart pan with 1 1/2 inch sides would work. As would a 9-inch cake pan. With a cake pan, be sure to use parchment paper to line the pan. When the torte is done, simply lift it out of the pan using the paper.
The hidden layer of jam, while lovely, is not necessary. Feel free to leave it out. If you are going to use it, be sure to use a good jam. Avoid anything with high fructose corn syrup. I used Stonewall Kitchen's Sour Cherry Jam. It was wonderful. In fact, the tartness of the jam balanced the sweetness of the filling really well.
The torte can be served slightly warm. I know this sounds odd. During testing, I munched on a piece that was just slightly warm and it was delicious!

As always, I am doing this challenge with Susi and Grapefruit. Head over to their blogs to see lovely non-gluten-free versions of this dessert. Also, Grapefruit made her own jam for the filling! Amazing!

Hidden Berry Cream Cheese Torte

adapted from a recipe by Dorie Greenspan
Printer Friendly Version

For the Crust

Dry Ingredients
1 cup white rice flour
1/2 cup sweet rice flour
1/4 cup cornstarch
1/2 cup granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon salt

Wet Ingredients
1 1/4 sticks (10 tablespoons ) chilled, salted butter, cut into small pieces
1 large egg
1 egg yolk
1 teaspoon pure vanilla extract

For the Filling

1/3 cup thick berry or cherry jam (I used Stonewall Kitchen's Sour Cherry Jam. And, I didn't measure it! I just spread it on the bottom of the crust.)
8 ounces cream cheese, softened (Don't use low fat.)
8 ounces (1 cup) small curd cottage cheese, at room temperature (Don't use low fat.)
3/4 cup granulated sugar

2 large eggs, preferably at room temperature
1 teaspoon freshly squeezed lemon juice
1 teaspoon vanilla extract

To Make the Crust

In the bowl of a food processor, combine the dry ingredients. Pulse to mix.
Add the butter. Pulse until no large pieces of butter remain.
Add the egg, egg yolk and vanilla. Mix until a dough forms. (I turn my Cuisinart to "On" and allow it to mix until a dough forms.)
Remove the dough from the food processor.
Line a 9-inch springform pan with parchment paper. You want the paper to hang over the edges of the pan.
Press the dough into the bottom and sides of the prepared pan. The dough should come about 1 1/2 inches up the side of the pan. Don't worry about it being even. The uneven crust looks rustic and really lovely.
Chill for 35 minutes. Use as directed below.

To Make the Torte

Preheat oven to 375 degrees F. Lightly prick the crust with a fork.
Bake crust for 25 minutes or until golden brown.
While the crust bakes, prepare the filling.
In the bowl of a food processor, combine cream cheese and cottage cheese.
Process until smooth. (The mixture should almost be shiny. If you see any cream cheese clinging to the side of the food processor, stop the machine, scrape down the down and process until all the cream cheese is incorporated.)
Add granulated sugar, eggs, vanilla and lemon juice.
Process until smooth. Set aside.
Remove the crust from the oven. Lower heat to 350 degrees F.
Spread the jam on the bottom of the crust. You just want a light layer of jam.
Pour the filling over the crust.
Return the pan to the oven and bake for 45 minutes or until the filling is set. When done, the filling will be light and should not jiggle. Test the cake at 35 minutes. If over baked, the filling might crack.
Remove torte from the oven. Place on a wire rack to cool.
Open the springform side, remove the torte and pull the parchment paper away.
Place torte on a serving dish and chill for one hour or overnight.

Makes one 9-inch torte, about eight servings.

Just for Fun: Top Five Books

2010-05-07T11:21:00.004-04:00

As you might have noticed, I've been answering questions that my friend Ned has been posing on his blog. So far I've answered "What are your favorite albums?" "Top Five Favorite Songs" and "What would you send in a care package to your 15-year-old self?" I've had so much fun with these that I decided to do another one. Today it is all about books!

It was a real challenge to name only five books that I love and recommend to people!

"Living Out Loud" by Anna Quindlen

I stumbled upon Living Out Loud while I was cat-sitting for a friend. It was tucked away on her bookshelf. By the end of the weekend, I’d inhaled the book. This was about fourteen years ago. Within those pages, I found that Anna Quindlan had given voice to many of the things I believed. Her words also helped shaped the woman I would become. A dog-eared, autographed copy of this book now sits on my bookshelf. Whenever I pull it out, I find it as fresh as I did fourteen years ago.

"Nest in the Wind" by Martha Ward

Here’s a useless fact about my life: while I was getting my Bachelor’s degree, I took almost every cultural anthropology class my college offered. Learning about cultures just makes my pulse quicken. I credit my love of cultural anthropology to Martha Ward. Her ethnography, Nest in the Wind, captured me. Because of my food allergies it wouldn’t be safe for me to go and live on a little island like Ward did. However, I am so thankful people like her do this and share their experiences with us when they come back.

"Operating Instructions" by Anne Lamott

For me Anne Lamott is one of those writers. I adore her stuff. My relationship with Anne began with Operating Instructions. On the cover it states that this is a journal of her son’s first year. But really it is about life and death and almost everything else.

"Tender at the Bone" by Ruth Reichl

Often when I tell people that I write about food, their eyes glaze over. At times like those, I wish I could shove a copy of Tender at the Bone into their hands. Ruth Reichl’s memoir captures just what makes food such an integral part of living.

"Things Fall Apart" by Chinua Achebe

This is the only novel on my list. Things Fall Apart is a deceptively simple read. Trying to describe it makes me feel clumsy. I’ll just say that the themes of change, loss, fear and relationships stayed with me long after I closed the book

Really, Really Simple Lemon Vinaigrette

2010-05-07T09:46:00.002-04:00

When I have friends over for dinner, there is usually one thing I can count on. Someone will say, "I love this salad dressing! How did you make it?" It doesn't matter what else I'm serving. Everyone loves my salad dressing. Figures, doesn't it? It is the easiest thing I make.

There is the "correct" way to make a vinaigrette (whisk together vinegar and seasonings. Slowly whisk in olive oil to emulsify.) and then there is my way (basically throw everything into a bowl.) My way is easier.

Since I finally invested in a grown-up camera, I thought it would be fun to show you step-by-step how to make a simple lemon vinaigrette. The best part of this recipe is that you can play with it to suit your tastes.

Here we go. (Full recipe is below.)

Today I am making a lemon vinaigrette. I've pulled out olive oil, a lemon, garlic and Penzeys' Sunny Paris seasoning. I'll also need sugar and kosher salt. But I forgot to photograph those. Oh well.

For this recipe, you'll need a half a lemon. I am feeling the need to tell you that I love lemons. Love them. A bowl of lemons makes me happier than a vase of flowers.

See this lemon squeezer? It is my favorite. It does a really good job at extracting all the juice from a lemon and it catches the seeds. What more could you ask for?

In a small bowl, combine three tablespoons of oil and one tablespoon of lemon juice.

Add one teaspoon of mustard. This will keep your vinaigrette emulsified. It also tastes good. By the way, the mustard I am using is not gourmet at all. It is what I had on hand--and that is even better.

Use a small whisk and combine all the ingredients until the vinaigrette is smooth and creamy.

Isn't that neat? It is a totally dairy-free dressing but it looks really creamy. I love this. Vinaigrettes make me happy.

Now add your seasonings. I've used Penzeys' Sunny Paris because I *love* it. But any dried herbs and spices that you love work just fine. (In the Sunny Paris is purple shallots, chives, green peppercorns, dill weed, basil, tarragon, chervil and bay leaf.)

Add a pinch of sugar. Trust me on this. A pinch of sugar in your vinaigrette makes it taste good. I promise it won't make it sweet. The sugar will just mellow the ingredients and take away the sharpness that plagues some vinaigrettes.

Now throw in some kosher salt. Again, this is important. Salt enhances the flavor.

Add a half clove of garlic. The garlic transforms this vinaigrette from good to "Oh my goodness. I want more." If you don't like raw garlic or are planning on kissing someone right after eating this salad (lucky you, by the way!) just leave it out and add more dry herbs.

At this point, taste the vinaigrette. Does it need anything? More salt? More seasonings? More lemon juice? Adjust if necessary.

Then I put my greens in a bowl, splash some of the vinaigrette over it and toss together. You don't need to do this but it ensures that every green is coated with vinaigrette. Yum!

Throw on whatever else you have around. When I made this salad, I did not have much around. I went simple with just a few grape tomatoes.

Now, where is my fork...

Lemon Vinaigrette
3 Tablespoons Olive Oil
1 Tablespoon freshly squeezed lemon juice
1 teaspoon mustard (anything but bright yellow mustard will work.)
1/2 clove garlic, minced (or squeezed through a garlic press.)
Herbs, to taste
Pinch granulated sugar
Pinch salt

In a small bowl, whisk together olive oil, lemon juice and mustard until smooth and creamy.
Season with dried herbs and pinch each of sugar and salt.
Whisk together.
Add garlic. Whisk to combine.
Taste. Adjust if necessary.
Toss together with greens.

This dressing makes enough for two large salads. If I am making a salad for myself, I just store the leftovers in the fridge for the next day.

Baking with Dorie--The Most Extraordinary Lemon Cream Tart

2010-04-26T17:24:00.002-04:00

This week it was my pleasure to select the Baking with Dorie Challenge recipe. Since I love all things lemon, I thought it would be fun to give Dorie’s “The Most Extraordinary Lemon Cream Tart” a try. At first glance, I thought this was just a lemon curd tart. How wrong I was!

One of the first things I noticed about this recipe was that the lemon cream filling used a whopping 2 sticks plus 5 tablespoons of butter. For those of you playing along at home, that’s 21 tablespoon of butter—in the filling alone! As much as I love butter, and really I do, I was concerned that 21 Tablespoons of butter was too much. Would it overwhelm the lemon zip?

The first time I made the recipe as written and Land O’Lakes butter rejoiced. I found the flavor to be good but too buttery, too rich. And when I handed a slice to friends they all said the same thing, “Boy! That’s rich!” Not exactly what I was going for. I was looking for “Yum! That’s good.” Boy that’s rich! and Yum that’s good! are two different things.

I decided to tinker with the recipe a little. After three more batches, I finally decided that 1 1/4 sticks of butter, only 10 tablespoons, made for a perfect balance of richness and flavor. The butter no longer blunted the flavor of the lemon.

There was one other spot where I varied Dorie’s recipe a bit. She uses a double boiler to make the lemon cream. I elected to just use a heavy pot and whisk. If you are more comfortable using a double boiler, please do!

After the filling is made, Dorie puts it into a blender to incorporate the butter. This also serves to lighten the cream a bit! While I’ve never done this before with a lemon curd-type filling, I loved it and thought the resulting texture was worth the mess of the blender.

As for the crust, I used my favorite gluten-free tart crust with one tweak. I added lemon juice to it. It serves to heighten the lemon flavor of the entire crust without being sharp. I think you’ll like it.

Is this Dorie’s Most Extraordinary Lemon Cream Tart? Not exactly! But it’s heavily influenced by it. I hope you like my variation!

If you are interested in Dorie's original filling--which is gluten-free--head over to Grapefruit's blog. She has the entire recipe posted! Thanks to her for typing it up! As always, Susie and Grapefruit have posted their wonderful results. Head over to their blogs to see what they've done!

Tart Crust
3/4 cup white rice flour
1/3 cup sweet rice flour
1/4 cup cornstarch
1/2 cup (1 stick) butter, softened
1/3 cup confectioner's sugar
1 Tablespoon lemon juice

Lemon Filling
4 large eggs
1 cup granulated sugar
3/4 cup freshly squeezed lemon juice
10 Tablespoons butter, room temperature and cut into small pieces

For the Crust

1. In a small mixing bowl, whisk together dry ingredients.

2. In a medium mixing bowl, cream together butter and confectioner's sugar.

3. Add whisked dry ingredients. Blend until a mixture is dry and crumbly.

4. Add lemon juice and mix until a dough forms.

5. Spray a 10-inch tart pan with gluten-free cooking spray.

6. Place the dough in the tart pan and, using your hand, press the dough evenly
onto the bottom and sides of the pan. This will take a minute.

7. Chill tart dough, in the pan, for 1 hour.

8. Preheat oven to 350 degrees F.

9. Bake tart shell for 25 minutes or until golden brown.

10. Remove tart pan from the oven and place on a wire rack to cool.

For the Filling

1. While tart shell bakes, prepare the filling.

2. In a medium saucepan, combine all ingredients. Whisk together until smooth.

3. Cook over medium heat, whisking constantly.

4. As soon as the filling thickens, about 180 degrees F, remove from the heat.

5. Strain mixture and transfer to a blender or food processor.

6. Allow mixture to cool slightly, about 140 degrees F.

7. Begin adding the butter two or three pieces at a time. Blend until butter is incorporated.

8. Pour filling into a 9x13-inch pan to cool.

9. Chill for 3-4 hours.

10. Whisk filling and spread into prepared tart shell.

11. Serve and enjoy!

Serves eight.

Molding Hard-Boiled Eggs

2010-04-20T17:06:00.000-04:00

Really, how cute is that?

A few years ago, a friend pulled out a hard-boiled out for lunch. No big deal, right? Wrong! The egg was cow-shaped. Cow Shaped! I actually sat there gawking. I did not know that you could have cow-shaped eggs. Once I stopped staring, I had to ask, “How the heck did you do that?” Turns out, egg molds were the key.

My friend had molds from Japan. And while I searched for them locally for years, I was never able to find them. I made do because I could not resist the siren call of shaped hard-boiled eggs. Several people on-line suggested using ice cream sandwich molds for eggs. I bought a bunch and with the help of rubber bands, I, too, had cow-shaped eggs. (Pig, heart and, of all things, cowboy hat-shapes too!)

The other day I noticed that Amazon was carrying the Japanese egg molds. Unlike my makeshift molds which, to be honest, were a bit of work, these molds promised easy egg molding.

After I posted a pic of my teddy bear-egg on Facebook and Twitter a few people asked, “How’d you do that?” Here's how!

Hard-boil your eggs. (For tips on how to perfectly hard-boil an egg, click here.) Remove eggs from hot water. Run quickly under cold water.

Tap egg, large side down, on the counter to crack the shell.

Ah! Perfect. You really just need to whack the egg once or twice to crack the shell on the bottom.

There is a membrane between the egg and the shell. This membrane is your friend. Run your thumb over the membrane to rupture it. Once you've loosened the membrane, peel it back. The shell will come with it.

Pop egg into molds. (Imagine the eggs are in the mold above. I forgot to take a picture. Thank goodness for imaginations, right?) Snap the mold shut.

Submerge egg mold in a bowl of cold water to cool, about 15-20 minutes. (Usually I forget the eggs are in the cold water and come back an hour later. This works too!)

Unmold eggs.

Stare at the cuteness. Post pics of egg on Facebook and Twitter. Wait for people to say, “How’d you do that?”*
Enjoy!

*Optional step but highly recommended.

The Egg Molds are available here on Amazon.com

How to Hard-Boil and Peel an Egg

2010-04-20T17:04:00.002-04:00

How to Hard-Boil an Egg

1.    Place eggs in saucepan. Cover with about 1-inch of water.
2.    Bring water to a boil.
3.    As soon as water reaches a boil, carefully remove pot from heat source.
4.    Cover pot and allow eggs to sit for 10 minutes. (If you are like me and forget about things, use a timer.)
5.    Remove the eggs from the hot water and cool under cold running water.
6.    Peel and enjoy.

To Peel an Egg (This is the easiest method I’ve found.)

1.    Tap egg, large end down, on the counter.
2.    Remove shell.
3.    Run your thumb over the membrane to rupture it.
4.    Peel away membrane and the shell will come with it!

Care Package to a Fifteen-Year-Old Me

2010-04-16T08:43:00.000-04:00

If you could send a care package including one book, one CD and one DVD to yourself at age fifteen, what would it contain? My friend Ned posed this question on his blog, where for the past few weeks he’s been running various “projects.” While I had fun completing his albums and singles projects, I wasn’t sure if I was going to participate in this week’s topic.

Fifteen is tough for almost everyone. For me, it was hellish. First my best friend moved away and then my dad died unexpectedly. Within three months, my entire emotional well-being collapsed. Whenever I think back to myself at fifteen, I just think, “You poor thing.” Life was rough.

With that past, I didn’t know if writing a letter to myself at fifteen would be the best idea. Then I thought, why not? And sat down to compose the letter. Guess what? It was fun! It wasn’t the same “fun” as I’d had compiling my favorite music but it was fun. In fact, I’d recommend that you give it a try.

I’d apologize for this blog entry being a little navel-gazing but aren’t most blogs navel-gazing? Isn’t that why we read them?

If you are just here for the recipes, don’t worry, I’ll be back to posting recipes on Monday. For now, a letter to my fifteen year old self.

Book
Easy Gluten-Free Baking by Elizabeth Barbone

I’ve spent a great deal of time thinking about which book I want to send to you. Right now, you are mired in pain and grief and loss. Trust me when I tell you that you will find the right words. The books that you need will find you and they will mark you. Your love affair with language will save you a thousand times over.

The book in this care package is different. There are no words in it to assuage your tender soul. Pull it out. See that cover? It has your name on it. That’s right: you wrote it. Remember those kids who used to make fun of you because of your allergies? Well, you’ll spend your career making the lives of other kids with food issues easier. It’s pretty cool.

Soon you will find Anna Quindlan—and you will love her. You’ll read these words that Anna wrote, “Seeing my name in black and white at the top of a good story, suddenly it wasn’t an ugly dog [name] anymore.” And, let me tell you, those words are true! However, you didn’t write your book to feed your ego. Trust me on this. You wrote your book because you believed right down to your toes that people on a restricted diet (like you!) deserve food that tastes great. Turns out, you are really good at developing recipes without gluten.

The journey you’ll embark on while writing your first book will change the way you see the world and yourself. (Did you catch that? Your first book. There will be more than one but I can’t tell you too much.) At first, people will not “get” what you are trying to do. You and the book will face LOTS of rejection. A few agents and publishers will turn you down. One will say, “I just don’t think that many people are interested in eating gluten-free.” She will be wrong. You will believe in yourself and your work. At first you will self-publish your book. This will disappoint you. Don’t let it. Your self-published book will do so well that you will sell it to a publisher who is amazing. (By the way, the first time you go to NYC to have a meeting with your publisher bring boots. Trust me on this.)

Easy Gluten-Free Baking is filled with recipes and words that you created. Not only will these words shape your life, they will affect the lives of strangers. This will never, ever stop amazing you.

You have a long journey from where you are now to where you are going. I have good news and I have bad news. The good news? Look at that book again. That’s the good news. The bad news? Life will get harder. It will hurt in ways you can’t even begin to imagine. Dad’s death? That’s just the beginning. Before you are twenty you will know, intimately, pain and betrayal and hurt that would curl the hair of most adults. But you will get through it.

By the way, writing a book isn’t the end. It’s a beginning. But I can’t tell you too much. Why spoil all the fun?

CD
Jim Gaffigan Beyond the Pale

Included in this care package was to be a book, a CD and a DVD. I’m sure I was supposed to include a music CD. Oh, well. I don’t care. (One of the great things about growing up is that you care very, very little about “rules” that don’t really matter. If that isn’t freedom, I don’t know what is.)

I tried really hard to remember the music you listened to at fifteen and, honestly, I couldn’t. The only thing I remembered about your music was how you’d listen to a walkman on the bus ride to school with your face pressed up to the cold glass of the window. I hadn’t thought about that in years. And then, then, I remembered that most of the time you’d be crying. That’s okay. I know there are lots of people trying to tell you what grieving should look like. The picture of grief they hand you is “be seen and not heard.” Do you know why they are doing this? They’re uncomfortable. I know now that people have a tough time being present to the emotional pain of others. That’s why they all neglect to mention that it is okay to be sad; it’s okay to cry. In fact, one idiot is going to tell you to “keep your chin up and don’t cry.” Trust me, that is one of the dumbest pieces of advice you will get. Ever.

You have music and you have tears. What you don’t have much of is laughter. If anyone needs a laugh, it’s you. Jim Gaffigan isn’t the edgiest comedian that you’ll eventually come to enjoy. Nope. He’s just funny. He jokes about cake and silly holiday traditions and, of all things, hot pockets. The reason I’m including Beyond the Pale is to remind you that the very act of living is sort of funny. It might not feel that way now, but it’s true. And if you can’t laugh at cake, what can you laugh at?

Movie
About A Boy

This movie squeezes my heart each time I watch it. I hope you’ll like it. I don’t know what you’ll see in this movie at fifteen. I think I was thirty when I first watched it. By thirty, the character of Will grabbed me. He’s bought into a way of living he calls “Island Living.” Since, even at fifteen, you are sort of a loner, I am sure you will get the appeal of “Island Living.”

The reason I’m sending you this is because of the movie’s ending. Pay close attention to it. (It differs from the book. By the way, read the book, okay?) Both Will and Marcus have forged a community of friends. When you feel yourself retreating in solitude just remember that it’s okay to be an island. Yet as Will says at the end, some islands are connected under the surface by chains. By my age you’ve done a good job at creating “island chains” of friends but, perhaps, it wouldn’t be a bad idea to start a little earlier.

Gluten-Free Sour Cream Coconut Banana Cake

2010-04-12T13:52:00.005-04:00

Baking with Dorie

The Challenge: Lots-of-Ways Banana Cake

If there was one baked good where variety didn’t appeal to me, it was banana bread. Prior to this week’s Baking with Dorie challenge, the only banana bread I really liked was my mom’s recipe. For me, her version was the ne plus ultra of banana bread. I loved it so much, I converted the recipe to gluten-free for my cookbook. I really never had any desire to try another recipe. Banana bread and me? The very definition of “If it’s not broken, don’t fix it.”

This week’s Baking with Dorie challenge pulled me out of my banana bread comfort zone. The selected recipe was Lots-of-Ways Banana Cake. After skimming Dorie’s recipe, I was reminded that there really isn’t much of a difference between banana bread and banana cake. It’s sort of like the difference between a cupcake and a muffin– icing! Also, banana bread is usually baked in a 9x5 loaf pan; banana cake in two rounds or a 9x13. While Dorie calls this recipe a “cake”, I came to think of it as a bread because I decided not to ice it.

And deciding not to ice it would be just fine with Dorie. The recipe doesn’t include the phrase Lots-of-Ways for nothing. Throughout the recipe Dorie notes that substitutions are welcome. Don’t have brown sugar? Use granulated! Can’t find coconut milk? Use milk or sour cream or yogurt. You get the point; this recipe can be altered to suit your tastes—or whatever you have in the pantry.

After glancing at the recipe, I was intrigued that coconut was one of the ingredients. Coconut plus bananas? Yum! In addition to sweetened coconut, Dorie suggests that unsweetened coconut milk can be used in the recipe. Well, I didn’t have coconut milk on hand. Okay, that’s not true. I did have coconut milk in the fridge. I also had mold in my coconut milk. Down the drain it went. Since my coconut milk was spoiled, I decided to use sour cream. My version of Dorie’s Cake ended up being a Sour Cream Banana Coconut Cake. Even I had to admit, it sounded pretty good.

I used a combination of white rice flour, cornstarch and sweet rice flour in the recipe. The thick and creamy batter was gorgeous! Since I didn’t want to ice the cake, I decided to bake it in a 9x13 inch cake pan because I love sheet cakes. There is just something wonderful about a cake you can leave in the pan, on the counter, and let folks lob themselves off a slice when they feel like it.

Out of the oven came a beautiful cake. I couldn’t wait to try it. After snapping a few pictures, it was finally time for me to try a new banana cake! And, as you might have guessed, I loved it! The coconut and spices combined with banana is just perfect! The texture of the cake is really moist without being gummy. There is only one problem, which recipe will I make in the future with my overripe bananas? Dorie's or my mom's recipe? Hmm...

PS Be sure to take a look at what Susie and Grapefruit baked up for this week's challenge.

Sour Cream Banana Coconut Cake
adapted from a recipe by Dorie Greenspan

Dry Ingredients

1 2/3 cup white rice flour

1/2 cup cornstarach

1/2 cup sweet rice

1 1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/2 teaspoon xanthan gum

Wet Ingredients

1 1/2 sticks butter, softened

1 1/4 cups light brown sugar

1/2 cup granulated sugar

2 large eggs

1 1/2 tsp vanilla extract

1 1/2 cups mashed bananas (About 4 very ripe bananas)

1/2 cup sour cream

1 cup sweetened coconut

Preheat oven to 350 degrees F. Grease a 9 x 13-pan with cooking spray. Set aside.
In a medium bowl, whisk together dry ingredients.
In the bowl of a stand mixer (or large bowl), cream together butter and sugars. Use medium-high speed.
Add eggs, one at a time, and cream until thoroughly combined.
Add vanilla extract and bananas. Blend to combine. The mixture will curdle. Don’t worry. This is fine.
Add 1/3 of the dry ingredients. Blend until thoroughly incorporated. Add 1/2 the sour cream, mix well. Repeat with remaining dry ingredients and sour cream. After the last addition of the sour cream, blend batter for 30 seconds.
Add coconut and mix just to combine.
Spread batter evenly into prepared pan.
Bake for 35-40 minutes or until cake is golden brown and a cake tester inserted into the center comes out clean.
Remove from the oven and place on a wire rack to cool. (This cake is also yummy served warm!)

Makes 1 9x13 inch cake

Just for Fun: Top Five Songs

2010-04-02T22:22:00.001-04:00

So, last week my friend Ned asked for people's favorite albums. This week it's singles. Here are five songs that just pluck at my heartstrings no matter how many times I hear them.

This Woman’s Work--Kate Bush

I discovered Kate Bush when I was about 16. Thank God. Even today, This Woman’s Work is my favorite song. It’s perfection for me.
>

The Highwayman--Lorenna McKennitt
Oh, Bess! I really love stories about men or women loving someone they shouldn't—even if it means it eventually ruins them. While I’m not the world’s biggest romantic, hearing her sing, “Back, he spurred like a madman, shrieking a curse to the sky, with the white road smoking behind him and his rapier brandished high!” when the Highway man learns his love is dead makes me swoon a bit. Each time I hear the song, I think, “He went back. He.went.back.”

Closer to Fine--Indigo Girls
Okay, I’ll admit this song has become something of a cliché. A song for folks who hang out in coffee shops (read: my people). I don’t care. It makes me happy.

All That’s Known--Spring Awakening
I could put together a list of my favorite songs from musicals. However, I doubt Ned will be doing a “Music: Theater Geeks Edition” list. Of all the musical numbers I love, I think it’s funny that this song makes the list. Why? I’ve not seen Spring Awakening! I think that’s why I had to include this song in my top five. A song from a musical that *gets* you even if you haven’t seen the show? Awesome!

Piano Man—12 Gardens Live Version--Billy Joel
Of course Joel’s classic Piano Man is, ya know, classic. I like it alright but I adore the live version from later in his career. There is something about a voice that’s aged—reflecting a life that’s been lived—that imbues this song with a depth that original can’t match.

(In the same vein, I love Joni Mitchell’s Both Sides Now-Remastered. Her voice, so radically different than when she first recorded the song, is just perfect.)

Honorable Mention

I Love Rock N’Roll—Joan Jett

Numb—Linkin Park

Annie’s Song—John Denver

Live to Tell---Madonna

Jack and Diane—John Mellencamp

Gluten-Free Cheese Biscuits

2010-04-02T17:46:00.000-04:00

Oh my goodness, I love biscuits so much. Actually when testing this recipe, I might have loved them too much. Several seemed to disappear after baking. I was the only one home...hmmm...I wonder how that happened...

This recipe makes fluffy gluten-free biscuits that are just loaded with cheese. They're amazing. After baking they have a lovely golden hue that just makes my mouth water. Sadly I wasn't really able to capture that color in the photo. I've been baking for years but am just now learning how to snap a good photo. For some reason, capturing the color of these biscuits eluded me. Sorry! But let me just say again, they are a gorgeous color when they come out of the oven. They all but scream "cheese!"

Here's the recipe. You'll love it! I just know it!

Dry Ingredients
1 1/2 cups white rice flour
1/2 cup sweet rice flour
1/2 cup tapioca starch
1/4 teaspoon xanthan gum
4 teaspoons baking powder
1 teaspoon salt

Wet Ingredients
6 Tablespoons solid vegetable shortening
4 Tablespoons butter
3/4 cup milk
1 cup grated Cheddar cheese

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
In the bowl of a food processor, pulse together the dry ingredients. (Don't have a food processor? Use a medium bowl and whisk them together.)
Cut the butter and shortening into the dry ingredients until no large pieces remain. (Do this with either the food processor or a pastry cutter.)
Add the milk and cheese and pulse until a dough forms. Don't over mix. (Just stir to combine if doing this by hand.)
Drop the dough, about 1/4 cup each, onto prepared baking sheet.
Bake for 18-20 minutes or until golden brown.
Serve warm.

Makes about 1 dozen biscuits

Gluten-Free Gingered Carrot Cookies

2010-03-29T17:00:00.005-04:00

I vividly remember the day I discovered I was allergic to carrots. I was in the first grade and my class was going to the circus after school. My mom packed a bag of carrot sticks for me to eat as a snack. After class ended, I pulled out my little bag and grabbed a carrot. Seconds later, my fingers began to itch. After that they swelled up a little. I can remember pulling the tail of my shirt taut so I could scratch my fingers on it.

As my teacher came around, I hid my hands. I knew if she saw them, I couldn’t go on the trip. And I really, really wanted to go to the circus. Of course, the reaction didn’t stop and my teacher did notice. My checks started to turn red and my lips became puffy. The teacher called my mom who came and picked me up. No circus for me!

“What did you get yourself into?” my mom asked while handing me a Benadryl.

“Carrots.” I mumbled.

“Carrots? Are you sure? You didn’t eat something someone else gave you did you?”

I could tell that my mom thought this reaction from carrot sticks was odd. But I was right. It was the carrots. To this day, carrots make me break out in hives. When I tell people that I am allergic to carrots, they have the same reaction as my mom did years ago, “Carrots? Are you sure?”

When I joined the Baking with Dorie challenge, I noticed that the second recipe was Gingered Carrot Cookies. Oh carrots, how I dislike you! But I’ve spent my life not allowing my allergies to stop me. So carrot cookies it was!

Now you might be wondering why in the world I would bake something that I can’t eat. It’s just what I do.

As someone who has a long list of food allergies, I knew when I decided to go to cooking school there would be lots of foods I would not be able to taste. Actually, tasting was the least of my worries. I was concerned about the stuff that could actually, ya know, kill me. My allergies vary in severity. For some foods, like carrots, I just break out in hives. Other foods, like soy and tree nuts, cause me to go into anaphylactic shock. This means that my throat closes up and I can’t breathe. It’s not fun!

Avoiding anaphylactic shock while at the CIA was my main priority. If I had to work with an allergen, I would wear gloves and be very careful. It was a risk. I knew that. Not everyone at school was thrilled that a food allergic person was attending the CIA. One of my instructors, upon learning about my allergies, said to me, “Why are you wasting my time? You will be of no good to this industry with all of your allergies.” I, however, didn’t think I was wasting anyone’s time. I just wanted to learn how to bake well. And I didn’t think my allergies should stop me from doing just that.

Today I don’t often bake foods I can’t consume. When you aren’t baking for a grade, like I was doing at cooking school, there is little reason to make something you can’t eat. However, I wanted to fully participate in the Baking with Dorie challenge. So, I donned my gloves and peeled and grated some carrots.

While I didn’t eat the cookies, I can tell you that my tasters loved them! After converting the cookies to gluten-free, I left out the nuts and the raisins. The reason I left out the nuts is simple: I am anaphylactic to tree nuts. I don’t allow them in my kitchen. As for the raisins, one of my tasters doesn’t like them. For him, I left them out.

Fellow Baking with Dorie blogger, Grapefruit, thought there wasn’t enough ginger flavor. I e-mailed my tasters to ask them about this. They both thought the ginger flavor was fine. In the recipe I used Penzey’s ground ginger which is stronger than McCormick. Perhaps that made a difference?

Here’s recipe. If you can eat carrots, I hope you enjoy it!

Gingered Carrot Cookies (adapted from Dorie Greenspan's recipe)

Dry Ingredients
1 cup white rice flour
1/2 cup sweet rice flour
1/2 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon salt

Wet Ingredients
1 1/2 sticks butter, softened
2/3 cup granulated sugar
1/3 cup dark brown sugar (Dorie used light brown sugar. I think gluten-free baking benefits from dark brown sugar.)
1 large egg
1 teaspoon vanilla extract
1 cup grated carrots
1 cup sweetened coconut
1 cup raisins, optional
1/2 cup pecans, optional

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
In a small mixing bowl, whisk together dry ingredients.
In the bowl of a stand mixer, cream together butter and sugars until light, about 1 minute. Add egg and vanilla extract. Mix to combine.
Turn off mixer and add the dry indigents. Turn mixer to medium-low and blend until a dough forms. The dough will be thick.
Add carrots and coconut plus the raisins and pecans if you are using them. Mix until just combined.
Drop dough, about 2 tablespoons, onto a prepared cookie sheet. These cookies spread. Be sure to leave about 2-inches between each cookie.
Bake for 18-20 minutes or until lightly golden brown.
Repeat with remaining dough.

Makes about 2 dozen cookies.

Just for Fun: Music

2010-03-26T18:01:00.001-04:00

It's Friday and I've been baking all day. To ease into the weekend, I thought it would be fun to talk about music for a moment.

Ned, a fellow blogger and friend, is currently running The Album Project. (Here's a bit of useless trivia for you, Ned and I rode the bus together as kids.) He's asking people for their top 25 albums. At first I wasn't going to compile a list. I listen to music all day. I bake to it, write to it, and listen to it in the car. If my iPod dies while I am out for a walk, I don't know what to do with myself! I really (really) didn't think I could narrow my music down to only 25 albums. But I did!

I decided it would be fun to just jot down the first 25 albums that came to mind. In no particular order, here's my list:

Sensual World-- Kate Bush
Book of Secrets-- Loreena McKennitt
The Visit-- Loreena McKennitt
Live from Paris and Toronto-- Loreena McKennitt
Exile in Guyville –Liz Phair
Liz Phair—Liz Phair
Clouds in My Coffee-- Carly Simon
Clouds-- Joni Mitchell
Rubber Soul --Beatles
Monster--R.E.M
White Album-- Beatles
Top of the World Tour-- Dixie Chicks
Greatest Hits-- Simon & Garfunkel
Automatic for the People—R.E.M.
Before Sunrise/Before Sunset Soundtrack--Various Artists
Odds & Sods--The Who
She's So Unusual--Cindi Lauper (I usually listen to this when I have *lots* of dishes to do.)
Revolver--Beatles
Queen's Greatest Hits--Queen
Medusa--Annie Lennox
Romanza--Andea Bocelli
Billy Joel Greatest Hits Vol. 1&2--Billy Joel
Indigo Girls--Indigo Girls
Invocation--Ty Burhoe
Les Miserables 10th Anniversary--Cast Recording

Doing this has made me curious! What do you listen to? Do you have specific music for the kitchen? Put your list on your blog and link to it in the comments. I'd love to read it.

Enjoy the weekend!

Gluten-Free Food at the Ballpark?

2010-03-24T13:28:00.000-04:00

When I first started teaching gluten-free baking classes, few people outside of the gluten-free community knew what the phrase "gluten-free" meant. Boy, things have changed!

I just read that Citi Field, home of the New York Mets, will offer a gluten-free food stand this year!

This is from their press release:

In response to fan requests, the Mets and ARAMARK will debut a gluten-free stand, courtesy of Kozy Shack. The Kozy Shack Gluten-Free Stand on the Field Level outside the World's Fare Market will feature a full line of Kozy Shack puddings, hot dogs, hamburgers, sausages and beer. For vegetarian fans, Yves Spicy Veggie Hot Dog & Harvest Veggie Burger will be available at general concession stands throughout the ballpark.

(To read the full press release about Citi Field, click here.)

How exciting is that? We now have gluten-free cereal at the grocery store and a gluten-free stand at a major ballpark!

My question for you, what do you want to see go gluten-free?

Naturally Gluten-Free

2010-03-23T09:00:00.001-04:00

While I spend a great deal of my time creating gluten-free foods (breads, cookies, crackers--you get the point.). I am always so grateful for foods that are naturally gluten-free.

Yesterday was a long day for me. I didn't feel like spending a lot of time in the kitchen making dinner. After poking around, I found some chicken I had defrosted the day before and a bag of baby Yukon gold potatoes. Wonderful!

I simply browned the chicken a bit in my pan, pulled it out, added the sliced potatoes, and put the chicken on top. A quick drizzle of olive oil and a few garlic cloves also found their way into the pan. Then, I baked it in a 450 degree oven until the potatoes were soft and the chicken was cooked and tender. While the chicken cooked, I went on Facebook. No really. I did. Then I plucked some herbs off my aerogarden to sprinkle over the chicken. Fresh basil and parsley in the middle of an upstate New York March is such a treat, let me tell you!

When the chicken was done, I made a quick salad and sat down to eat. Everything on the table was naturally gluten-free. It's meals like this that make eating gluten-free just a touch easier. And I couldn't be more thankful for them.

I'll post the full recipe later. For now, I'm off to drop off taxes!

Video: Gluten-Free Tie-Dyed Cake

2010-03-22T09:20:00.003-04:00

A few days ago, I posted a recipe for tie-dyed cake. It was so much fun to make, that I brought the recipe to WNYT for a baking segment.

Gluten-Free Granola Brittle

2010-03-19T11:44:00.001-04:00

Tray of Cooling Brittle

Most of recipe flops are just that flops. Once in a while, however, I make something that wasn't what I intended but is delicious nonetheless. (Remember the crispy chocolate chip cookies? They were supposed to be chewy chocolate chip cookies. The cookies weren't chewy but they were good!)

I've been working on a recipe for chewy granola bars. It seems chewy is a challenge for me! I attempted granola bars and instead ended up with an addictive granola dessert. How did this happen? Glad you asked!

Since I was going for bars, I had patted my unbaked granola mixture into a 9x13-inch pan. What came out of the oven looked good! Then I let it cool...

Once the granola cooled, it stuck to the pan. And not "sort of stuck". It seemed to merge with the pan. Yogis talk about becoming one with the universe; my cooled granola became one with the pan. Since I could not get the granola out of the pan, I threw it back into a warm oven to loosen the sugar.

When it came out, I scraped the warm granola onto a baking sheet. I was going to allow it to cool before I tossed it. (Note, I am not usually one to waste food. However, I have to toss flops or my friends and I would weight 3,000 pounds.) Before I pitched it, I pinched off a piece and tried it. Then I grabbed another. Then another. Then another. WOW! This granola was GOOD!

Later that day, I was chatting with my mom. The granola was on the table and she started munching on it. Between you and I, it seemed like it was hard for her to stop! Then, my lovely friend Jessica stopped over. She said, after one bite, "This is like magic granola brittle."

And Jess nailed it! Since I was attempting to make a sweet granola bar, I used more sugar than you'd traditionally find in a granola recipe. When the sugar cooked, it caramelized on the oats creating a wonderful, well, granola brittle. And since I love, love, love peanut brittle, it was no surprise that I fell in love with this granola.

I re-attempted the recipe. This time, I poured the unbaked granola onto a sheet pan. The result was good but it wasn't as "Oh my! Gimme more!" as the version I'd baked in the 9x13-pan. For my next attempt, I put the granola back into the 9x13-pan. As soon as it came out of the oven, I used a spatula to transfer it to a large cookie sheet. When it cooled, I broke it apart with my fingers. Perfection!

Piece of Granola Brittle. Yum!

Oh how I wish all my flops were this tasty!

Granola Brittle

Dry Ingredients
2 1/4 cups gluten-free granola. (I used Bob's Red Mill Gluten Free Rolled Oats)
3/4 cup granulated sugar
1 cup white chocolate morsels (or 1/2 cup white chocolate morsels and 1/2 cup chocolate chips)
2 cups raisins
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

Wet Ingredients
1/4 cup corn syrup
6 Tablespoons melted butter (You can use vegetable oil if you are dairy-free.)

Preheat oven to 350 degrees F. Spray a 9x13-inch pan with non-stick cooking spray.
In a large bowl, stir together dry ingredients. Add wet ingredients. Stir until mixture looks damp.
Bake for 30-35 minutes or until granola is aromatic, brown and bubbly. You want to be sure the sugar has turned a nice brown. If you don't cook the granola long enough, you will have a soft granola. Still good but not the same.
Remove the pan from the oven. Using a heat-proof spatula, scrape granola onto a large unlined cookie sheet. You want to spread the granola in a thin layer over the sheet.
When cooled, break granola apart with your fingers.

Makes about 4 cups

My Favorite Gluten-Free Pasta Dinner

2010-03-18T16:50:00.001-04:00

The other day I mentioned how much I love cereal. Today I'm going to tell you how much I love pasta! Exciting, eh?

But, oh! Pasta! It really is one of those foods that I could eat everyday. While I like all types of pasta dishes, there is one recipe I make again and again and again: Garlic Pasta.

I first made this pasta years ago when I got back from a garlic festival. I spent all day sniffing yummy foods, none of which were safe to eat! When I got home, I was desperate for something garlicky. I boiled pasta, browned some garlic and added spinach. It was a delight! The next time I made it, I added tomatoes. Then I added mozzarella. I just kept tweaking this pasta until I had something I loved! At one point, I was making it once a week. (My poor family!) Now this is my go-to pasta dish. I just love it!

Elizabeth's Garlic Pasta
1 pound gluten-free penne pasta* (I used Tinkyada)
1/3 cup olive oil
4 garlic cloves, minced
1 pound Chourico sausage, cut into bite-size pieces
8 ounces mozzarella, grated
1/4 cup grated Parmesan
1 15.5-ounce can great northern or cannellini beans, rinsed
1 7 ounce bag baby spinach, cooked
1 pint grape tomatoes, slices in half
Dried or fresh basil. (For dried basil, I use about 1 teaspoon. I say "about" because I don't measure it. I just add it to taste.)
Kosher Salt and Freshly Ground Black Pepper

Cook pasta until tender in a large pot of boiling water.(For tips on how to cook gluten-free pasta, click here.)
While the pasta is boiling, heat one tablespoon of olive oil in a non-stick skillet over medium-high heat.
Add the chourico and cook until golden brown
Using a ladle, remove the cooked sausage from the pan. Set aside.
Heat remaining olive oil and garlic over medium heat in the skillet. Garlic should turn a light golden brown. You don't want the garlic too dark. If the garlic oil is ready before the pasta, just remove it from the heat.
Reserve about one cup of pasta cooking water. Drain pasta and return to cooking pot.
Pour olive oil and garlic over pasta. Toss to coat.
Add cheese. Stir to combine. When mozzarella is melted (this does not take long. A few stirs with a wooden spoon and it will melt), add spinach, tomatoes, beans and basil.
Season with salt and pepper to taste. If pasta sauce is too thick, add a splash of the cooking water to thin.

Serves Four

Review: Custom Choice Cereal

2010-03-16T14:52:00.003-04:00

Oh, cereal, how I love thee! Seriously, I love cereal. I'd tell you how many boxes of gluten-free cereal I have in the house right now but I am afraid you might run screaming from your computer. Let's just say it's a lot. (Okay, okay, if you really must know: I have eight boxes on hand right now! Eep!)

I munch on cereal for breakfast--often dry with some organic yogurt on the side--and I usually have a bowl at night if I am feeling peckish. Me and cereal?We get along just fine.

When Custom Choice Cereal asked me if I wanted to create my own cereal blend, I was thrilled! I mean, it sounded so cool! I'd finally get to play mad scientist and create my own custom cereal. How could that not be fun?

The Custom Choice website was really easy to navigate. You simply select a base cereal and then add other goodies, like dried fruit and nuts, to the mix. Custom Choice generously let me create two samples that they sent me for free.

Here are my creations:
Elizabeth' Triple Berry Blend

Corn flakes
Dried Blueberries
Dried Cherries
Dried Cranberries

Elizabeth's Fall Celebration Cereal
"Good Morning" Flakes (A corn flake with flax, buckwheat, amaranth and other goodies.)
Dried Apples
Dried Cranberries
Dried Pears

You'll notice I didn't add any nuts. I am nut allergic. However, I was comfortable enjoying this cereal even though it is made in a location that handles nuts. If you are nut allergic, your comfort level might vary.

Both blends were a delight! The dried fruits were plentiful but didn't overwhelm the cereal. Plus, it was a hoot to get bags of cereal with my name on them!

The only downside? Like most gluten-free products, the cereal is a bit expensive. You could make your own, I suppose, by mixing Mesa Sunrise (this is what the "Good Morning Blend" reminded me of) with dried fruits. I'll leave it up to you, as always, whether this fun product fits into your life and budget.

As for me, I think I hear a bowl of cereal calling...

Gluten-Free Irish Soda Bread

2010-03-16T14:22:00.002-04:00

I've heard it said that the best food is made with love. If that's true, then this Irish Soda bread should be suburb! See, I don't like Irish Soda bread. There I said it. But my mom? She loves it! When I was working on my book, I wanted to create an Irish Soda bread that she would love. After many attempts, I finally created a loaf that she enjoyed with gusto. This recipe is the result.

Since my mom enjoys raisins and caraways, I've included them in my recipe. In fact, she claims that caraways seeds are her favorite part of this bread. Her loaf, therefore, gets a whopping two tablespoons of the seeds. If you are like me and don't care for caraway, you can either leave it out or just put a few seeds in the batter. Either way, the loaf will taste great. As for the raisins, they can be substituted with any dried fruit. Use whatever you love in this loaf.

The only other note I have about this bread is that it takes a little while to bake--about 1 1/2 hours. The resulting bread has a delicate crumb and, unlike some soda breads, doesn't fall apart when sliced.

Irish Soda Bread from Easy Gluten-Free Baking by Elizabeth Barbone (2009 Lake Isle Press)

Dry Ingredients
3 1/2 cups white rice flour
1/2 cup sweet rice flour
1/4 cup cornstarch
1/4 cup potato starch
5 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1/2 teaspoon xanthan gum

Wet Ingredients
1 cup (2 sticks) butter
2 large eggs
1 cup granulated sugar
2 cups buttermilk
1 -3 Tablespoon caraway seeds (You can use more or less caraway seeds to taste.)
1 1/2 cups raisins

1. Preheat oven to 350 degrees F. Grease and rice flour a 9-inch springform pan.

2. In a medium mixing bowl, whisk together dry ingredients. Set aside.

3. In a large mixing bowl, cream together butter, eggs ,and sugar until light and fluffy, about 1 minute. (Use high speed on a handheld mixer or medium-high speed on a stand mixer.)

4. Stir in half the dry ingredients into the butter/egg mixture. (Use low speed on a handheld and stand mixer.)

5. Stir in the buttermilk until thoroughly combined. (Use low speed on a handheld mixer and stand mixer.)

6. Add remaining dry ingredients, caraway seeds and raisins. Mix batter for 1 minute. (Use medium speed on a handheld mixer or medium-low speed on a stand mixer.)

7. Spread batter evenly into prepared pan.

8. Bake bread approximately 1 1/2 hours, or until a cake tester/toothpick inserted into the center comes out clean.

9. Allow bread to cool in the pan for 5 minutes. Turn bread out onto a wire rack to cool completely.

Makes one loaf

Review: Conte's Gluten-Free Stuffed Shells

2010-03-15T12:17:00.001-04:00

Sorry for the photo. I was so busy eating, I forgot to snap a picture of the baked shells.

So, I had to nab a photo from Conte's website.

For a few months, I've had a bag of Conte's Stuffed Shells in the back of my freezer. On a busy night when I couldn't decide what to have for dinner, I decided to give them a try.

Oh my! These were so good and so easy to make! Unlike their ravioli, which requires boiling, the shells simply needed to be covered in sauce and baked in the oven. It was so incredibly easy. All I needed to do to get dinner on the table was open the bag of shells, plop it into a pan, cover it with sauce and wait 35 minutes. Other than the baking dish and the plates we ate off of, there were no dishes to wash!

The shells, honestly, were delicious. More than delicious. They were suburb! I was reminded of filled shells I'd enjoyed prior to going gluten-free at Italian restaurants. The ricotta filling was flavorful and the pasta was tender. I might have moaned a little while eating dinner. The shells were that good! In fact, they were so good, I forgot to snap a photo of them! I was too busy eating!

As with most pre-made gluten-free foods, these shells are expensive! A bag, barely enough to feed two hungry adults, was $9.99 at my local market. Honestly, before I tried the shells, I thought, "These are so expensive. I'll try them once and never buy them again." Then I ate them. While they aren't something I would make once a week, they are going on my list of "treats." Because, for me, $9.99 for a great dinner for two--that doesn't require dirtying more than one dish--is a pretty good deal.

You might disagree! Have you tried Conte's pasta? What did you think? Worth the expense? I really want to know! Leave your response in the comment section.

A Post about Pudding: A Baking with Dorie Challenge

2010-03-15T11:07:00.005-04:00

As I mentioned a week ago, I joined a blog baking project called, "Baking with Dorie."The mission is to bake recipes from Dorie Greenspan's Baking: From My Home to Yours. I thought it would be fun to join the group and convert the recipes to gluten-free.

Well, I didn't need to do any converting for the first recipe of the challenge. Split-Level Pudding (page 384) was on the agenda and this recipe, like most puddings, was already gluten-free. This was my first recipe of the challenge. Fellow bloggers Susie and Grapefruit had already baked Lemon Poppy Seed muffins and I couldn't wait to dive in.

For some reason, probably because I didn't read the description of the pudding when the recipe was assigned, I thought this recipe made a pudding with a chocolate pudding bottom and a vanilla top. How wrong I was!

The recipe makes a vanilla pudding that is hiding a chocolate ganache layer. Ganache hidden in pudding? I knew at that moment that this pudding would be amazing. In my opinion, ganache, that silky combination of chocolate and heavy cream, makes life better.

I dove into reading the recipe. And I stopped. I re-read. A food processor? Dorie wanted me to use a food processor to make a pudding? Oh dear.

Let me just say that I love how specific Dorie is with her directions. Reading her books, you get the sense that she is standing in the kitchen with you. And like all cookbook authors, Dorie wants you to succeed. Hence the blender. Sometimes when making a pudding, you get lumps. Using a food processor eliminates any lumps that might have crept into your pudding. Dorie also mentions that by using a food processor you end up with a lighter pudding. I get this. I just didn't do it.

There are a few things in this life that I am good at: Listening to friends. Navigating any subway system in the world. Making puddings.

I can thank my Alma Mater, the Culinary Institute of America, for my pudding-making prowess. While at the CIA, I learned how to make all sorts of custards. Gallons and gallons of custards. Pastry cream, pudding, creme anglaise. You name, I made it. And I never used a food processor. Ever. A whisk and a strong upper arm was what I'd always used to make puddings. I decided now was not the time to change my technique. Sorry Dorie!

With the exception of the food processor step, I followed the rest of the directions to the letter. Oh wait. I didn't. Dorie mentioned that the ganache might run up the sides of the custard cups when you pour the warm vanilla pudding over it. Since ganache sets up pretty quickly, I chilled my ganache in the custard cups while I made the pudding. It was a good fudgy consistency when I pulled it out of the refrigerator to top with the pudding.

The resulting pudding was delicious. I passed several cups along to friends. They all loved it!

Would I make this recipe again? Yeah, I think I would. I'd still use my whisk and not a food processor because, well, I can make a mean pudding without a processor. Why mess with success?

For the complete recipe, which is gluten-free, head over to Susi's blog! Or turn to page 384 in Dorie's book.

If you want to join our little group--one we hope gets bigger--contact either Susi or Grapefruit. We'd love to have you!

And the Winner Is...

2010-03-12T19:23:00.000-05:00

I used Random.org to select a winner for the doughnut and the winner is...

LUCKY Number 13!

Ebee333 said...
Maple Long John or Apple Fritter. :)

Congrats to Ebee333! All of your answers made me HUNGRY for doughnuts.

Keep reading--I have more giveaways planned!

Ebee333 just contact me and I will get your pan mailed out!

Gluten-Free Shamrock Cookies

2010-03-12T18:36:00.002-05:00

Making decorated cookies is fun--if you have the time. For holidays like St. Patrick's Day I don't often have the time to spend making cute cookies. Enter: Lazy Lizzie's Gluten-Free Shamrock Cookies. You tint the dough green before baking. This means they come out of the oven already adorable and ready to munch!

Note: This recipe makes a small batch of cookies. If you need a large batch, this recipe doubles nicely.

Dry Ingredients
1 1/4 cups white rice flour

1/2 cup cornstarch

1/4 cup sweet rice flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon xanthan gum

Wet Ingredients
2/3 cup shortening

3/4 cup granulated sugar

1 large egg

4 teaspoons milk

Green gel/paste food coloring (You don't want to use liquid food coloring as it will make the dough soft.)

1 teaspoon vanilla extract

Special Equipment: Shamrock Cookie Cutter.

Directions
1. In a medium mixing bowl, whisk together the dry ingredients. Set aside.

2. In a large mixing bowl, cream together the shortening and sugar until a thick paste forms. Use medium-high speed on a stand or handheld mixer.

3. Add the egg and blend to combine.

4. Turn off the mixer and add the dry ingredients.

5. Turn the mixer on to medium and blend. Mixture will look dry.

6. Stir the food color into the milk. Be sure to stir well to dissolve the color. (You'll want the milk a dark green. After you add the dry ingredients, the green will get lighter.) Add the milk to the mixture. Mix until a dough forms. This will take about a minute. The dough will look dry but it does come together.

7. Divide dough in half. Pat into rounds, wrap and refrigerate for 1 hour.

8. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

9. Roll out one of the dough rounds on a lightly white rice-floured counter top. Dough should be about 1/4-inch thick.

10. Cut dough into shapes. Place on prepared baking sheet.

11. Bake cookies until edges are just golden brown. (Baking time will vary depending on the size of your cookies. My 3-inch shamrocks took about 12 minutes. Keep your eye on the first batch of cookies to help you with the timing.)

12. Repeat until all dough is used.

Makes about 2 dozen cookies

Happy Baking!
Elizabeth

Grown-Up Gluten-Free Whiskey Bread

2010-03-11T16:31:00.003-05:00

Friends always tease me that I love the "browns": whiskey, bourbon, scotch. And I do! For Saint Patrick's Day, I thought it would be fun to create a recipe using Irish Whiskey. Since whiskey has a sweet-nutty-vanilla-y aroma, I decided to make a spicy quick bread with it.

This bread is moist and tender and the grown-up whiskey glaze gives it just the right kick. Obviously this isn't a bread for little ones! Two of my friends who don't particularly care for whiskey (how they are my friends, I do not know...) even enjoyed this bread. So, whiskey lover or not, I think you'll find this bread tasty.

Dry Ingredients
3/4 cup white rice flour
1/2 cup packed dark brown sugar
1/4 cup cornstarch
2 Tablespoons tapioca starch
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg

Wet Ingredients
1 large egg
3/4 cup buttermilk
1/4 cup vegetable oil
2 Tablespoons whiskey
1 teaspoon vanilla

Glaze
1/2 cup powdered sugar
2 Tablespoons whiskey

Preheat oven to 350 degrees F. Spray two mini loaf pans ( 6 x 3.2 x 3.4) with non-stick cooking spray. (If you don't have mini loaf pans, this recipe makes great cupcakes!)
In a medium bowl, whisk together dry ingredients.
Add wet ingredients and whisk until a batter forms. Batter will be thin.
Divide batter evenly among prepared pans.
Bake for 30 minutes or until bread is dark brown and aromatic. Cake should spring back to the touch.
Remove pans from the oven. Allow bread to cool in the pan for 3 minutes and then turn out onto a wire rack to cool completely.
In a small bowl, combine ingredients for the glaze. Stir until smooth. Glaze should be thick but still pourable.
Spoon glaze over cooled breads.

Makes two loaves

Spring Gluten-Free Baking Classes/Apperances

2010-03-10T20:40:00.000-05:00

Here is my current listing of gluten-free baking classes and appearances. If you'd like me to speak to your group, just drop me an email!

March

March 20 8:45 am (approx)
Albany, NY
WNYT (Channel 13 Albany, NY)

Cooking Segment
I'll be back in the kitchen with the morning team at WNYT. Fun and easy gluten-free cupcakes will be on the menu. Tune in!

March 27
Albany, NY

Gluten-Free Chocolate Chip Cookie Demo and Book Signing
Who doesn't love a good cookie? I'll be demonstrating my delicious chocolate chip cookie recipe and answering your gluten-free baking questions! (Samples and recipe provided.)

Price Chopper
1892 Central Avenue, Albany, NY
Demo time TBA call 518-379-1617 for more information
Cost: FREE

April

April 28 6:00 pm
Hockessin, Delaware
The Cooking School at The Kitchen Sink

A Taste of the World
Love Mexican, Italian and French cuisines? Then this class is for you! Join chefs Elizabeth Barbone and Michele Giglio-Uy as they team up once again to present “A Taste of the World.” We’ll start in Mexico with two small bites: Guacamole Salsa and a Creamy Chipotle Black Bean Dip. Then, the class moves to Russia. Yes, Russia! You’ll enjoy a Buckwheat Blintz with Smoked Salmon and Horseradish Cream. Italy calls next with a fabulous Wild Mushroom and Asparagus Risotto. Our final cuisine stop of the evening will be France, where a luscious Spring Tart awaits. All of the recipes presented this evening will be gluten-free. (Samples and recipes provided.)

Cost: $60
To register call: 1-800-731-7066

April 29   6:00 pm
Hockessin, Delaware

The Cooking School at The Kitchen Sink

Gluten-Free Bread Baking
Gluten-Free breads can be a challenge. Join cookbook author Elizabeth Barbone for an evening of gluten-free bread baking. During this fun and easy class, you will learn how to make Sandwich Bread, Cinnamon Raisin Bread and Mock-Rye Bread. All breads taste just like their wheat counterparts! (Samples and recipes provided.)

Cost: $60
To register call: 1-800-731-7066

May

May 12 6:00 pm
Syracuse, NY
Price Chopper Gluten-Free Festival

Gluten-Free Bread Baking 101 and Book Signing
Gluten-Free breads can be a challenge. Join cookbook author Elizabeth Barbone for an evening of gluten-free bread baking. During this fun demonstration, you will learn how to make a Sandwich Bread that tastes just like its wheat counterpart! (Samples and recipe provided.)

Ramada Inn Syracuse, 1305 Buckley Rd., Syracuse
Cost: $10.00
To register call: 518-379-1617
At the conclusion of the program there will be vendors offering samples of their products.

Doughnuts, a Question and a Giveaway!

2010-03-09T15:13:00.008-05:00

This contest is now closed.

Who doesn't love doughnuts? I know the thought of making homemade fried doughnuts can be intimidating, so I've been working on a recipe for baked doughnuts. After many attempts, I've finally perfected the recipe!

Before I post it, I have a question for you: What is/was your favorite doughnut? Leave an answer in the comments below and one lucky winner will get a mini-doughnut pan from me! (And don't worry about your favorite doughnut being gluten-free. We are talking about memories and, thankfully, they are always gluten-free!)

Neat, eh? Just imagine: You could make mini-gf doughnuts!

Contest ends 3/12/2010. One winner will be selected at random from the comments below. Good luck!

Easy Gluten-Free Baking in Mise en Place

2010-03-08T21:16:00.001-05:00

Well, I got a surprise in the mail today! Easy Gluten-Free Baking is featured in the current issue of Mise en Place, the alumni magazine of the Culinary Institute of America! I might have done a little happy dance in my kitchen when I read the issue today.

As you might know, I was born with severe food allergies. Going to the CIA had always been my dream and one I wasn't sure if I'd be able to achieve because of my allergies. Although I went into anaphylactic shock(!) once while studying at the CIA, my time there was mostly safe. And, not to sound sappy, I loved every minute of it.

Here is the issue! My book is on page 18! (Just click on the cover of the issue below and it will come up.)

(Gluten-Free) Baking with Dorie Project

2010-03-05T17:12:00.003-05:00

I am so excited! Last night I noticed a great photo on Photograzing's web site for lemon poppy seed muffins. (This is the same site where I got the idea for the tie-dyed cupcakes. Apparently Photograzing is my muse this week!)

After clicking on the photo, I was taken to Susi's Kochen und Backen Adventures where I learned Susi and Grapefruit, from Needful Things, are organizing a group called "Bake with Dorie". They are planning on making recipes out of Dorie Greenspan's Baking: From My Home to Yours and posting their results.

I love Dorie Greenspan. And I LOVE this book. How could I not join their fun group? (You might remember I converted Dorie's World Peace cookies at the end of January. Here's the link!)
I shyly sent Susi an e-mail asking if I could participate in their project. Whenever I ask to join a group, I have flashbacks to elementary school were I was left out of groups because of my allergies. So, I was nervous. Making me doubly nervous was this part of my e-mail, "I'd love to join but I have one little thing that might be an issue for you: I'd need to convert the recipes to gluten-free"

Not only did Susi allow me to join, she knows someone with Celiac! How cool is that?

Every other Monday, we will be making something out of Dorie's book and my attempts will be gluten-free conversions! I can't wait!

If you are interested in baking along with us, hop over to Susie's or Grapefruit's blog. They have all the information.

Tie-Dyed Gluten-Free Cupcakes

2010-03-04T17:21:00.002-05:00

This morning I saw AMAZING cupcakes posted on The Girl Who Ate Everything's blog. What made these cupcakes amazing? Um, they were brightly colored rainbow cupcakes! And they were gorgeous!

I decided to make a batch. I usually don't bake with food dye. Since it's my birthday, I figured I have an excuse!

I proudly present, Gluten-Free Tie-Dyed Cupcakes!

1 box Betty Crocker Gluten Free Yellow Cake Mix, 15-Ounce Box or your favorite recipe. (The yellow cake mix from my book would work great in this recipe.)

Gel/Paste Food Colors (I used four colors) You don't want to use liquid food colors in this recipe because it would thin out gluten-free cake mix too much.

Icing

Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners.

Prepare batter according to package directions.

Divide batter into four bowls.

Color batter as desired.

Layer batter into prepared muffin pans. (You could swirl batter with a knife.)

Bake as directed.

Place on a wire rack to cool.

Ice with your favorite icing.

Makes 12 (Awesome) Cupcakes

Gluten-Free Banana Cream Pie

2010-03-03T14:11:00.002-05:00

I'm fairly new to Twitter and it is already making me do bad things. Well, is making a banana cream pie a bad thing? Nah. I don't think so either. Anyway, Domino Sugar tweeted that March 2 was National Banana Cream Pie day. My first thought was: "Who comes up with these holidays?" My second: "Oh my! I want a piece of banana cream pie right now!" So, I made one.

Banana cream pie is one of those classic American desserts that I adore. Creamy custard, bananas and pie crust? Perfection on a pie plate!

While I love everything about this pie, I especially love the filling. It's a homemade vanilla custard. (And don't let that scare you. All you need to do is boil some milk and whisk in some eggs and cornstarch. It's easy. I promise!) I could write reams and reams about how much I love making custards. Standing at the stove, boiling milk, adding eggs and watching a custard take form is one of my favorite things. It just makes me happy!

I use a homemade pie crust for this pie. If you don't feel like making a crust, you can always substitute a crumb crust.

Happy Belated Banana Cream Pie Day!

Pie Crust

Dry Ingredients
1/2 cup white rice flour
1/4 cup cornstarch
1/4 cup potato starch
1 1/2 teaspoons granulated sugar
1/4 teaspoon salt

Wet Ingredients
1/4 cup (1/2 stick of butter) butter/solid vegetable shortening chilled, cut into pieces
1 large egg
1 to 2 Tablespoons cold water

To make the crust

Whisk together all dry ingredients.

Using a fork or pastry cutter, work cold butter/shortening into flour mixture.

Add egg and water. If dough is dry, add more water a teaspoon at a time. Stir until a dough forms.
Wrap the dough in plastic wrap and chill for 1 hour. (If making a double crust, divide dough in half and wrap each half separately.)

Remove dough from the refrigerator and place on the counter for 15 minutes.(If you try to roll out cold pie dough it will crack.

Heat oven to 375 degrees F.

Generously rice flour your countertop. Roll the dough out 1/4 inch thick.

Place dough in a 9-inch pie plate. Crimp edges with your fingers.

Prick dough all over with a fork.

Bake for 25 minutes or until crust is golden brown.

Remove from the oven and place on a wire rack to cool.

Filling
2 1/4 cups milk (whole milk works the best. Skim milk yields a watery custard.)
1/2 cup granulated sugar
3 egg yolks
1/4 cup cornstarch
3 Tablespoons butter
1 teaspoon vanilla extract or 1 vanilla bean

2-3 medium ripe bananas

In a medium saucepan, combine 2 cups of milk and the granulated sugar. Heat over medium heat until the milk boils.

In a small bowl, whisk together remaining 1/4 cup milk and cornstarch until smooth. Add the egg yolks. Whisk until smooth.

Reduce heat on the boiling milk. Allow the bubbles to subside. Using a ladle, whisk 1 cup (approx) of the hot milk into the egg-mixture. Be sure to whisk constantly while adding the hot milk. This will prevent the eggs from cooking.

Whisk the hot egg mixture into the hot milk. Continuing whisking and cook the custard until it thickens and bubbles a few times. Since this is a cornstarch custard, it need to come to a boil to fully thicken.

Remove the custard from the heat. Stir in the vanilla and butter.

Pour custard into a dish. Press a piece of plastic wrap directly onto the top of the custard. This will prevent a skin from forming.

Chill for 2 hours or until cool

Slice bananas and arrange on the bottom of the prepared pie crust.

Spoon custard over the bananas.

Serve with whipped cream, if desired.

Makes one 9-inch pie.

Gluten-Free Powdered Sugar Doughnut-Muffins

2010-03-02T15:37:00.003-05:00

This recipe is my mom's fault. Okay, maybe not "fault" because who would want to blame someone for inspiring powdered sugar doughnut-muffins? Anyway, she was watching "The Best Thing I Ever Ate: Snack Attack" on The Food Network and someone mentioned Doughnut-Muffins. That's right. Muffins that taste like doughnuts. My mouth was already watering when she said, "You should make a gluten-free version."

Since I try to be a good daughter, I listened to my mom. The doughnut-muffins from The Downtown Bakery (the bakery that serves the gluten-filled doughnut-muffins) are rolled in melted butter and then in cinnamon-sugar. While that sounds divine, I love powdered sugar doughnuts and wanted to try making a doughnut-muffin version.

Taking a cue from Mexican wedding cookies, I rolled the muffins in powdered sugar right after they came out of the oven. It worked! The sugar stuck to the warm muffins.

The muffins have a bit of crust that gives way to a tender interior. The next time I make them, I think I'll fill them (after baking) with a little jam. Jelly Doughnut-Muffins, anyone?

Dry Ingredients
3/4 cup white rice flour
1/2 cup cornstarch
1/4 cup sweet rice flour
3/4 cup granulated sugar
2 teaspoons baking power
1/4 teaspoon salt
1/4 teaspoon ground nutmeg (If you'd like cinnamon-sugar muffins, add 1/2 teaspoon ground cinnamon to the recipe.)

Wet Ingredients
3/4 cup milk
1/4 cup vegetable oil (I used canola oil.)
1 large egg

For Rolling
1 pound powdered sugar

Preheat oven to 350 degrees F. Spray a min-muffin pan (24 cavity) with non-stick cooking spray.
In a medium mixing bowl, whisk together dry ingredients.
Add the wet ingredients. Whisk to combine. The batter will be very, very, very thin. I just use a large fork to whisk it together. There really is no need to dirty your electric mixer for this recipe.
Fill muffin cups about 1/2 full.
Bake for 20-25 minutes or until muffins are golden brown.
While muffins are baking, fill a 8x8x2-inch cake pan with powdered sugar.
Remove muffins from the oven and place directly into the powdered sugar. The steam from the hot muffins will make the sugar stick to the muffins.
Cover the muffins in powdered sugar and allow to cool.
Remove muffins from the sugar and tap off any excess sugar.

Makes 24 mini-muffins

Sunday Supper: Gluten-Free Pasta and Meatballs

2010-02-28T11:19:00.012-05:00

Poor pasta and meatballs! Over time they've gotten a reputation for taking all day to cook. While I enjoy a long cooked tomato sauce, I don't always have the time to make it. My quick tomato sauce (or red sauce as it's called in my house) paired with baked meatballs is perfect for a night when you want something substantial but don't want to spend all evening in the kitchen.

30 Minute Baked Gluten-Free Meatballs

1 1/2 pounds meatloaf mix (beef, pork, veal) or lean ground beef
2 large eggs
1/4 cup milk
1 cup dried gluten-free bread crumbs (If you don't know how to make bread crumbs, I made a video for you!)
1/2 medium onion, finely chopped
Generous 1 teaspoon dried basil
1/2 teaspoon dried oregano
Pinch garlic powder
Pinch salt and pepper

Preheat oven to 400 degrees F. Spray a baking sheet lightly with cooking spray or coat lightly with olive oil.

In a large bowl combine all ingredients. Stir (or use your hands) to combine.

Roll meat mixture into balls, about 2 Tablespoons each. (I use a cookie scoop.)

Place rolled meatballs onto prepared tray.

Bake for 20-25 minutes or until internal temperature of meatballs reaches 165 F degrees.

Use as directed below.

15 Minute Tomato Sauce
I make my own tomato sauce (okay, for this recipe I cheat a little and start with a can of sauce). You don't have to! Use whatever sauce you love!

1/4 cup olive oil
1/2 medium onion, finely chopped
1/2 red pepper, finely chopped
3 garlic cloves, minced
1/2 cup red wine
one 28 ounce can Hunt's tomato sauce
one 14.5 ounce can petite diced tomatoes
Generous pinch dried basil and oregano
Pinch salt and freshly ground pepper

Heat olive oil in medium sauce pan over medium heat.

Add onions and peppers. Cook until onions are soft and translucent. Add garlic. Cook until aromatic, about 1-2 minutes. You don't want to brown the garlic.

Add wine. Allow to reduce for 2 minutes.

Add tomato sauce, petite diced tomatoes and herbs. Stir to combine.

Salt and pepper to taste.

Reduce heat and allow sauce to simmer for 15-20 minutes. If your pasta and meatballs aren't ready, just allow the sauce to simmer longer. It won't hurt it.

Use as directed below.

Pasta and Meatballs

1 pound pasta (as always I used Tinkyada's Penne Pasta)
Meatballs
Pasta Sauce

Make Meatballs.

While meatballs are baking, start pasta sauce.

While pasta sauce is simmering, boil water for pasta.

Cook pasta and drain.(For directions on how to cook gluten-free pasta, click here.)

Return pasta to cooking pot.

Add 1/3 of the pasta sauce. Stir to combine.

Transfer to serving dish.Top with meatballs and remaining sauce.

Enjoy!

Serves Four

Gluten-Free Cake Truffles

2010-02-26T13:08:00.003-05:00

I've wanted to make "cake truffles" for some time. (Okay, some people call them "cake balls." However, that name is not appetizing to me--at all--so I call mine "cake truffles.") Where was I? Right! Cake truffles! I'd been meaning to make them and never got around to it. Then edible gold stars entered my life.

For some reason, I didn't want to just sprinkle these on cupcakes or cookies. I wanted something a little dressier. It was time to make cake truffles!

Many people make cake truffles by mixing together a baked cake and a can of pre-made frosting. While that sounds interesting, I don't really like the taste of canned icing. (Oh, if my 6 year-old self could read that sentence! Remember when canned icing was the best?) I thought about it and decided to make the cake truffles with cream cheese. The result is a rich, moist cake truffle that isn't too sweet.

Even though this dessert takes a few steps to make, everything is fairy easy to put together. And if you don't have gold stars, they will taste just as good.

For the Cake
Dry Ingredients

1 cup white rice flour

1/2 cup sweet rice flour

1/2 cup Dutch-process cocoa powder

1/2 cup tapioca starch

1 1/4 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon xanthan gum

Wet Ingredients

1/2 cup (1 stick) butter, room temperature

1 cup dark brown sugar

1 large egg

1 teaspoon vanilla extract

1 cup buttermilk

Preheat oven to 350 degrees F. Spray a 9x13-inch pan with cooking spray and set aside.
In a small mixing bowl, whisk together dry ingredients. Set aside.
In a large mixing bowl, cream together the butter and brown sugar until the butter-sugar paste lightens slightly. This takes about 1 minute. (Use medium high speed on a stand mixer or high speed on a handheld mixer.)
Add egg and vanilla extract. Mix for 1 minute. Scrape down the sides of the bowl.
Add half the dry ingredients. Mix until combined.
Add half the buttermilk. Mix until batter is smooth. Add remaining dry ingredients. Mix until combined. Add remaining buttermilk. Mix batter for 30 seconds.
Spread batter into prepared pan.
Bake for 35-40 minutes or until a cake tester inserted into the middle of the cake comes out clean.
Remove pan from oven. Place on a wire rack to cook completely.

For the Truffles

one eight ounce and one 3 ounce packages of cream cheese (11 ounces of cream cheese total.), softened

1/2 cup powdered sugar

2 teaspoons vanilla extract

9x13 inch chocolate cake, recipe above

1 pound white chocolate coating (I use Merckens. They are gluten-free, peanut-free and tree nut-free.)

1/2 pound dark chocolate coating (I use Merckens. They are gluten-free, peanut-free and tree nut-free.)

Edible gold stars

To Make the Truffles

In a medium bowl, stir together cream cheese, powdered sugar and vanilla until smooth.

In a large bowl, crumble the cake until no large pieces remain. (I like to use my hands but you could use a fork. You could also pull out your food processor for this job.)

Add the cream cheese mixture. Stir to combine. This will take a minute. (Again, I use my hands and mix the cream cheese and cake together like it is a meatloaf mix: I grab and squeeze until no large pieces of cream cheese remain.) When thoroughly combined, the mixture will resemble a dough.

Roll dough into balls, about 1 Tablespoon each. The size is really up to you. You could do bite-sized pieces or larger cake truffles.

Chill cake truffles for 20 minutes.

Melt the white confectionery coating in the microwave. (See below for tips on how to melt coatings.) Dip cake truffles into melted coating. (If you want a thicker coating, double dip them.)

Place the dipped cake truffles onto a piece of parchment paper. Allow coating to set.

Melt the dark confectionery coatings in the microwave. (See below for tips on how to melt coatings.)

Dip the cake truffles halfway into the melted dark coating. Turn the cake truffle over (so the white coating is down) and place on a piece of parchment paper.

Sprinkle with gold stars while dark coating is still warm.

Repeat with remaining truffles.

Enjoy!

Hmm, how did that happen?

How To melt confectionery coatings

Place 1/2 pound of Merckens coatings into a microwave safe container. (I like to use a two-cup glass measuring cup.
Microwave the coatings for 30 seconds.
Remove coatings from microwave and stir. This is an important step. It removes hot spots and prevents the coatings from burning.
Return coatings to microwave. Repeat process until melted. (Again, remember to remove the coatings from the microwave after each 30-second interval and stir.)
Use as desired.
If chocolate becomes thick while you are working with it, simply return it to the microwave, and microwave it for 10-15 seconds to remelt.

Preview: Gluten-Free Cake Truffles

2010-02-25T19:45:00.000-05:00

Remember the gold stars I posted the other day? Well, I decided what to do with them. It involved chocolate, butter, cream cheese and more chocolate.

Right now I am typing up the recipe. Until then, I'll leave this photo here. Aren't they purdy? And, yes, they taste as good as they look.

Quick Gluten-Free (Yeast Free) Pizza Crust

2010-02-25T12:55:00.004-05:00

Sometimes when I am in a pinch, I don't have time to make a pizza crust dough, wait for it rise and bake it. On nights like those, I grab a Chebe mix! This mix is yeast-free; so, it requires no rise time.

Over time, I've tinkered with the Chebe directions to make a pizza crust that is crisp and tender. It reminds me of a "New York" style crust. You could pick up a wedge of this pizza, fold it in half and happily munch away.

Since Chebe is sometimes expensive and I am always looking to save money, I buy cases of it on Amazon.com. And, because I like to control the spices I put in my food, I use their bread mix, not their pizza mix.

One 7.5 ounce Chebe Bread Mix (not Chebe Pizza Mix)
1/2 cup grated Parmesan Cheese
1 teaspoon salt
2 large eggs
2 Tablespoons olive oil
1/3 cup water plus 1 Tablespoon

Cornmeal and cooking spray, for coating the pan.

Preheat oven to 425 degrees F.
In a medium bowl, whisk together Chebe mix, Parmesan Cheese, and salt.
Add eggs, olive oil and water.
Stir to combine. Mix until a dough ball forms.
Turn dough out onto white rice floured counter top.
Knead a few times until smooth.
Coat either one 16-inch pan or 3 8-inch pans with coating spray. Sprinkle a little cornmeal into each pan.
Roll out dough and place in prepared pan(s). Sometimes I like to sprinkle Parmesan cheese over the top of the crusts.
Bake until golden brown.
Remove pizza crust and top as desired.
Return pizza to the oven and bake.

Makes 1 16-inch round or 3 eight inch crusts.

Edible Gold Stars

2010-02-24T20:30:00.002-05:00

Okay, I had to share this with you! Today I picked up a bottle of--wait for it--edible gold stars! That's right, those little stars in the photo are edible! Aren't they the cute?

Tomorrow I will be playing with them. I'm thinking of making cookies or cupcakes or brownies. Hmm, or maybe I'll make a cake. All I know is that I will be doing something with them.

I'd say that I love these gold stars because they remind me of the gold stickers I got as a kid in school. However, I was a terrible student in elementary school. Awful, really. So, I must be smitten with these gluten-free stars because they are so adorable.

Tomorrow I'll post my "star" baked goods. Now, I am off to watch another type of star--Olympic stars.

G'night--sweetness until next time.

King Arthur Flour Gluten-Free Mixes

2010-02-24T10:42:00.001-05:00

I posted this yesterday on Facebook and Twitter. As you know, I prefer baking from scratch; however, using mixes is a great option. I was excited to read that King Arthur Flour will be introducing gluten-free mixes in March.

If you aren't familiar with King Arthur Flour, they are a baking company that produces fantastic wheat-based products. In addition, they put out "The Baker's Catalog." Let's just say, if you like to drool over baking tools, this is the catalog for you.

Here is more information about the mixes. It sounds like they will just be available on-line. And right now there is no pricing information listed. I am wondering what they will taste like--especially the bread?
http://www.kingarthurflour.com/glutenfree/

Crispy Gluten-Free Chocolate Chip Cookies

2010-02-23T15:41:00.003-05:00

One of my readers, Carol, sent me a chocolate chip cookie recipe to convert. After taking one look at the recipe, I realized it was the famous "Perfect Chocolate Chip Cookie" recipe from Cook's Illustrated magazine. However, this recipe was the original recipe. They've since updated it to use browned butter and this version did not include it.

When made with wheat flour, this recipe makes chewy chocolate chip cookies. After converting the recipe, my cookies were not chewy or soft or tender. They were undoubtedly crispy. I was bummed. Then a funny thing happened. I brought a plate of them to my mom's workplace and people gobbled them up. "But they are all wrong," I kept thinking. Only they weren't. They might not have the chewy texture I was looking for but, as is, they are delicious. And I couldn't keep a delicious chocolate chip cookie recipe to myself, could I?

Since the recipe uses melted butter, I don't use an electric mixer to make the dough. I stir it together with a wooden spoon. If you'd prefer an electric mixer, go ahead and use one!

I'm still working on a chewy chocolate chip recipe for Carol. Until then, enjoy these crispy chocolate chip cookies!

Dry Ingredients
1 1/4 cups white rice flour
1/2 cup sweet rice flour
1/2 cup cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients
1 1/2 sticks butter, melted
1 cup dark brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 egg yolk
2 teaspoons vanilla extract

1 bag chocolate chips

Preheat oven to 325 degrees F. Line a baking sheet with parchment paper. Set aside.
In a medium mixing bowl, whisk together dry ingredients.
In a small bowl, combine melted butter, sugars, egg, egg yolk and vanilla extract. Stir until smooth.
Using a wooden spoon, stir together wet and dry ingredients until a dough forms.
Add chocolate chips and stir until just combined.
Drop dough, about 2 teaspoons each, onto prepared cookie sheet.
Bake for 15-18 minutes or until golden brown.

Makes about 3 dozen cookies

Gluten-Free Caramelized Onion and Anchovy Pizza

2010-02-22T13:35:00.002-05:00

Anchovies are one of those foods people have very strong feelings about. Everyone seems to either love 'em or loathe 'em. I love them! This pizza, with caramelized onions, tomatoes and fresh mozzarella, allows the anchovies to sing without taking over the entire pizza. The anchovies provide a nice pop of saltiness against the earthy sweetness of the onions.

As you can see from the photo, I really like anchovies. If you aren't such an ardent fan, just use less. The pizza will still be delicious.

Oh, and if you loathe anchovies, substitute a slice or two of cooked, crumbled bacon. This way, you will still get the "salty-sweet" flavor that makes this pizza so delicious!

4 8-inch gluten-free pizza crusts, baked (I like to sprinkle Parmesan cheese over the top of my crust before I bake it.)
Caramelized onions, see recipe below
1/2 cup grape tomatoes, halved
8 ounces fresh mozzarella (If you like more mozzarella, double the amount.)
2 2-ounce tin of flat anchovies
Dried basil

Caramelized Onions
4 medium yellow onions, sliced into 1/4-inch pieces
2-3 Tablespoons olive oil
2 Tablespoons butter

In a medium skillet, over medium heat, melt the butter and olive oil.
Add the sliced onions. Cook the onions until they soften.
Reduce heat to low and cook until onions are very, very soft and dark brown. This will take about 45 minutes. Stir the onions occasionally as they cook.
This will take 15-20 minutes. Stir the onions frequently.

For the Pizza

Preheat oven to 425 degrees F.
Place crusts on a baking sheet. (I put two crusts each on a half sheet pan.)
Top each crust with caramelized onions, tomatoes, fresh mozzarella and anchovies. Sprinkle a little dried basil over the top of each pizza.
Bake until cheese is melted. (Fresh mozzarella doesn't really get golden brown.) You just want to melt it.
Remove pizzas from oven. Allow to stand for two minutes. Cut into quarters and enjoy!

Serves Four

Gluten-Free Greek Salad Pizza

2010-02-22T13:01:00.005-05:00

I love Greek salad and I love pizza. See where I am going with this? Salad on a pizza! YUM!

Since this is a basically salad, the amounts below are just suggestions. If you like more feta, use it. Don't like red onion? Leave it off!

The recipe below makes four individual pizzas. I like to serve this to friends with a bottle of white wine. Everyone loves the "pretty" pizza and I love not having to turn on the oven when I have guests in the house.

Dill Sauce
1 6-ounce container Greek yogurt
1 Tablespoon olive oil
1/2 lemon, squeezed with seeds removed
1/2 teaspoon dried dill
1 garlic clove, minced

Milk (amount will vary)

Pizza
4 8-inch round gluten-free pizza crusts, baked
2 cups baby greens (I like baby romaine)
1 medium cucumber, peeled and cubed
Grape tomatoes, halved (about 1 cup)
1/4 cup Kalamata olive, pitted and halved
1/4 red onion, thinly sliced
6 ounces feta, cubed

For the Sauce

In a small bowl, combine ingredients for the sauce, except the milk. Stir to combine.
Add milk, about 2 teaspoons, to thin sauce to "drizzle" consistency. If needed, add more milk.
Use as directed below.

For the Pizza

Place greens, about 1/2 cup each, onto baked pizza crusts.
Sprinkle tomatoes, cucumber, olives, onions and feta cheese evenly over each crust.
Drizzle dill sauce over each pizza.
Cut pizza into quarters and enjoy!

Serves Four

Maple Rice Pudding

2010-02-21T09:11:00.005-05:00

Maple + rice pudding. How could this recipe not be delicious? I took my favorite rice custard pudding recipe and replaced the sugar with maple syrup. I also swapped my square baking dish for individual custard dishes. The resulting dessert has a delicate flavor with a craggy top thanks to the grains of rice.

1/2 cup water

1/2 cup uncooked instant rice

2 1/2 cups whole milk (You can also use 2% milk. Skim and 1% will yield a watery pudding.)

1/2 cup grade B maple syrup* (Be sure to use pure maple syrup.)

3 large eggs

1/4 teaspoon salt

*Don't have Grade B maple syrup. Don't worry! Use Grade A and add a 1/2 teaspoon of maple extract. As long as you use pure maple syrup in this recipe, the pudding will be delicious

Preheat oven to 350 degrees F.
Nest a 8 custard cups inside a 9x13-inch baking pan. If you can't fit 8 cups into one pan, use a second pan.
Bring the 1/2 cup of water to a boil. Remove from heat and stir in the rice. Set aside.
In a medium pot, bring the milk to a boil.
While you wait for the milk to boil, whisk the eggs and salt together in a medium bowl.
Divide the cooked rice evenly among the custard cups--about 1 Tablespoon each.
After the milk boils, allow it to cool for one-minute. Slowly ladle the milk into the eggs, whisking while you do. It is important to whisk the eggs vigorously while you add the milk. This will prevent the eggs from cooking from the heat of the milk.
Once the eggs and milk are combined, add the maple syrup. (And, if using, the maple extract.)Stir thoroughly to combine.
Divide the custard evenly among the custard cups.
Fill the 9x13 pan with water. The water should come halfway up the sides of the custard cups.
Bake for 35 minutes or until the custard is set.
Remove pan(s) from the oven. Carefully lift the cups out of the water bath and allow to cool on a wire rack.
Serve warm or cool.
Store pudding in the refrigerator.

Makes 8 servings

Baker's Note
Don't have eight custard cups? No problem! This recipe works really well in an 8x8-inch baking dish. Just make one change to the recipe if using this size pan. After you whisk the maple syrup into the custard, add the rice and stir.

Baking time will increase to approximately 50 minutes.

Gluten-Free Chicken Parmigiana with Pasta

2010-02-19T20:22:00.009-05:00

I live in an area with an abundance of tiny Italian restaurants. One of the most popular meals served at these places is Chicken Parmigiana. If you aren't familiar with Chicken Parmigiana, you've been missing out! It's a chicken breast pan fried and then topped with tomato sauce and mozzarella. (In my neck of the woods, Parmesan cheese is always missing from Chicken Parmigiana. )

Now this meal is always, always, always served with a side order of pasta and broccoli. So, of course, I've included those elements in my meal. Is this "hip and trendy" Italian food? Nope. But, I promise, it's really good!

Chicken
3 chicken breasts (about 1 1/2 pounds), split

2 large eggs
1/4 cup milk
Dash Hot Sauce

1/3 cup white rice flour
1/3 cup cornstarch
Pinch salt
Pinch freshly ground black pepper

1 1/2 cups gluten-free bread crumbs
1 teaspoon dried basil
1 teaspoon dried oregano

1 cup tomato sauce
1/4 pound mozzarella, grated

Olive oil, for cooking

Preheat oven to 425 degrees.

Pound breasts to approx 1/2-inch thickness. Set aside.
Place three dinner plates (or pie plates, whatever you have handy) on the counter.
Fill the first plate with white rice flour, cornstarch, and a pinch of salt and pepper. Whisk to combine.
Fill the next plate with egg, milk, and a dash of hot sauce. Whisk to combine.
Fill the last plate with bread crumbs and remaining spices.
Dip the chicken breasts in the following order: flour mixture, egg mixture, bread crumb mixture. Be sure to coat chicken pieces thoroughly with each mixture.
Place coated chicken on a baking tray.
Fill a large non-stick skillet with 1/4-inch of olive oil. Heat skillet over medium-high heat.
Cook each chicken breast for 4-5 minutes. Chicken should sizzle when it hits the oil. Flip and cook until internal temperature reaches 165 degrees F and the breading is golden brown. (Be sure not to crowd your pan. You might need to cook the chicken in two batches.)
Remove chicken from the pan. Place on clean baking sheet. (You don’t want to use the pan that had the raw chicken on it.)
When all chicken is cooked, top each piece with tomato sauce. The amount of sauce will vary depending on the size of the chicken breasts. My chicken breasts were large, so I used about 3 tablespoons of sauce on each breast. Sprinkle grated mozzarella over the top of the sauce. (I like to sprinkle a little dried basil on each piece of chicken because it looks like pretty. I’ll leave this up to you.)
Bake in preheated oven until cheese is golden brown and bubbly.
Serve with cooked pasta and broccoli.

Serves Four to Five

Pasta
1/2 pound gluten-free penne pasta
2 cups your favorite tomato sauce, warm
Parmesan cheese, optional

Cook pasta in salted, boiling water until tender.
When tender, drain and toss with tomato sauce.
If you’d like, sprinkle the top with Parmesan cheese.

Broccoli
3 broccoli crowns (Or enough broccoli to feed your family)

Boil a pot of water. Add a generous amount of salt. Add broccoli. Cook until broccoli is bright green and tender but not mushy. (You don’t want your broccoli to be olive green or limp.)

Is eating out about to get safer?

2010-02-19T18:42:00.003-05:00

If you live in Massachusetts (The state just down the road from where I am sitting), I have some good news! Restaurant employees will have to undergo "Food Allergy Training."

How cool is that?

Read the full story here:

Are Allergies a Restaurant Responsibility?

Gluten-Free Cinnamon Pancake Idea

2010-02-17T19:52:00.003-05:00

One of my Facebook friends, Robin, made a change to my "Fat Tuesday" pancakes. I love the idea so much that I had to share her note with you.

well, i made the pancakes above and added 1 tablespoon of cinnamon then made the maple-butter icing http://thepioneerwoman.com/tasty-kitchen/recipes/breakfastbrunch/pancakeswaffles/maple-butter-icing-for-pancakes/ for cinnamon bun pancakes...they were delicious! a big thumbs up from the family :)

Doesn't that sounds fantastic? My Fat Tuesday pancakes with ground cinnamon and maple-butter icing! I know what I will be making Sunday morning--and I can't wait.

Thanks for the idea Robin!

Gluten-Free Pancakes for Fat Tuesday

2010-02-16T14:56:00.005-05:00

I know lots of folks make pancakes to celebrate "Fat Tuesday". Here is one of my favorite pancake recipes. It makes huge pancakes that are cooked in brown butter. The edges are delightfully crunchy while the center is tender. If you don't want a pancake the size of a dinner plate, just use less batter to make smaller pancakes.

Enjoy!

Dry Ingredients

1 1/2 cups white rice flour

1/2 cup cornstarch

2 Tablespoons granulated sugar

1 teaspoon baking soda

1 teaspoon salt

1/4 teaspoon xanthan gum

Wet Ingredients

2 cups buttermilk

4 Tablespoons melted butter, plus softened butter for the skillet.

1 teaspoon vanilla extract

2 large eggs

1. In a medium mixing bowl, whisk together dry ingredients.

2. Add wet ingredients and stir batter until smooth. (You don't need an electric mixer for this recipe. The batter can be mixed using a wooden spoon--or electric mixer. It is up to you!)

3. Allow the batter to sit for 5 minutes.

4. While the batter is resting, heat an 8" nonstick skillet. Melt about 1 tablespoon of butter on the skillet. (This recipe uses way more butter in the skillet than a regular pancake recipe.)

5. Melt the butter until it is golden brown.

6. Scoop about 1/2 cup (Did I mention this recipe makes really big pancakes?) of the batter into the pan.

7. Cook pancakes, flipping once, until golden brown on each side.

8. Serve at once with syrup. (These pancakes don't require more butter!)

9. Repeat, using additional butter, until all batter is used.

Serves Four

Gluten-Free Whoopie Pies

2010-02-12T09:51:00.004-05:00

It's Valentine's Day! Time to make some whoopie (pies)! What's a whoopie pie? Um, it's heaven in your hand! Seriously, a whoopie pie is two chocolate cakes sandwiched together with a fluffy vanilla frosting. I think of if it as a cross between a cake and an oreo.

And since they are really easy to make, you can whip up a batch for your Valentine. I promise this recipe will make them swoon!

My recipe makes large whoopie pies. However, you can make mini-pies, too! Just bake smaller scoops of batter. Smaller pies will take less time to bake, so check them after 8 minutes.

Dry Ingredients

1 cup white rice flour

1/2 cup sweet rice flour

1/2 cup Dutch-process cocoa powder (regular cocoa powder works as well but the finished cakes won't be as dark.)

1/2 cup tapioca starch

1 1/4 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon xanthan gum

Wet Ingredients

1/2 cup (1 stick) butter, room temperature

1 cup dark brown sugar

1 large egg

1 teaspoon vanilla extract

1 cup buttermilk

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a small mixing bowl, whisk together dry ingredients. Set aside.
In a large mixing bowl, cream together the butter and brown sugar until the butter-sugar paste lightens slightly. This takes about 1 minute. (Use medium high speed on a stand mixer or high speed on a handheld mixer.)
Add egg and vanilla extract. Mix for 1 minute. Scrape down the sides of the bowl.
Add half the dry ingredients. Mix until combined.
Add half the buttermilk. Mix until batter is smooth. Add remaining dry ingredients. Mix until combined. Add remaining buttermilk. Mix batter for 30 seconds.
Scoop 1/4 cup mounds of batter onto a cookie sheet. Be sure to space batter several inches apart as the cookies will spread during baking. (I bake 6 cookies on an 18 x 13 cookie sheet.)
Bake for 15-18 minutes or until cookies are set and spring back to the touch.
Remove pan from the oven. Allow cookies to cool on the pan for a minute. Transfer warm cookies to a wire rack to cool completely. Repeat with remaining batter.
As cookies cool, make the filling. (recipe below)
Sandwich cooled cookies together with icing. Enjoy! (You might moan with pleasure at your first bite. I have found this is normal.)

Makes 8 large whoopie pies

Cream Filling

1/2 cup (1 stick) butter, softened

1/4 cup vegetable shortening

1-7 1/2 ounce jar marshmallow crème (I used Marshmallow Fluff)

3/4 cup powdered sugar

1 teaspoon vanilla extract

In a medium mixing bowl, cream together butter and vegetable shortening until light and fluffy. (Use high speed on a handheld mixer or medium-high speed on a stand mixer.)
Add powdered sugar and blend until combined.
Add marshmallow crème and vanilla. Mix until fluffy.
Use as directed.

Whole Grain Gluten-Free Pancakes

2010-02-07T11:15:00.007-05:00

A plate of warm pancakes, a mug of coffee and the New York Times is my favorite way to spend Sunday morning. Lately, I'd been avoiding the pancake part of the ritual because, frankly, I was bored with pancakes. So I began to tinker with a new recipe. This is the result.

The recipe combines whole grains, brown sugar and a pinch of ground cinnamon to create what might be my favorite pancake recipe to date.

Just a note for those of you that worry about the grittiness of brown rice flour. I hate grit, too! These pancakes have the heartiness I associate with a whole grain recipe but none of the unpleasant, gritty mouthfeel.

Dry Ingredients
1 1/2 cups brown rice flour
1/2 cup sorghum flour
1/2 cup cornstarch
4 Tablespoons dark brown sugar
1 Tablespoon plus 1 teaspoon baking powder
1/2 teaspoon ground cinnamon
2 teaspoons ground flaxseed
1/2 teaspoon salt

Wet Ingredients
2 large eggs
1 1/4 cups milk
4 Tablespoons canola oil (any liquid oil works well)

Oil for the griddle

In a medium mixing bowl, whisk together dry ingredients.
In a small bowl, whisk together wet ingredients.
Heat a lightly oiled non-stick griddle over medium heat.
Pour batter, about 1/4 cup each, onto hot griddle. Batter should sizzle when it hits the griddle.
Cook for about 2 minutes or until bubbles appear all over the surface of the pancakes and the edges look dry.
Flip and cook until golden brown.
Repeat with remaining batter.
Serve and enjoy!

Serves four

Gluten-Free Bread Class--NJ

2010-02-03T13:17:00.001-05:00

On March 22 from 6-8 pm,I will be teaching a gluten-free bread class at Kitchen Kapers in Moorestown, NJ.

During the class, I will be teaching how to make wonderful sandwich bread, cinnamon raisin bread, breadcrumbs and more.

My gluten-free bread classes are always popular. So, if you are in the area, sign up today! Visit http://bit.ly/cMKeX4 to sign up.

See you then!

As always, if you have questions, just let me know!

World Peace Cookies Go Gluten-Free

2010-01-28T18:17:00.002-05:00

World Peace Cookies

I've been a little quiet on the blog since 2010 began. So today I come bearing "World Peace Cookies." The original recipe for these cookies was created by Dorie Greenspan, a food writer, cookbook author and all-around baking goddess. For the start of a new year, I thought it would be fun to make them gluten-free.

Dorie created a chocolate sablé (French buttery-sugar cookie) recipe that's salty. If you've ever enjoyed the amazing combination of salt and sweet (kettle corn, chocolate covered pretzels, fleur de sel caramels) you know how salt can wonderfully enhance the flavor of sweet foods. And if you've never had a "salty sweet", this is a great recipe to introduce you to the fun of this flavor combination!

To make this recipe gluten-free, I needed to tweak it just a bit. My version contains a little more salt than the original. Gluten-free baking often needs a flavor boost and I found that the original 1/2 teaspoon of salt simply faded into the background. This is not what we wanted. I also use dark brown sugar instead of light brown sugar. Again, this is a flavor issue. Light brown sugar, while good, didn't have enough "oomph" to make an impression on the cookies. Dark brown sugar, in contrast, was just perfect.

One last word about the salt. Dorie uses fleur de sel. And while I love this salt, I realize that you might not have it kicking around. Since gluten-free bakers don't need another expensive ingredient, I swapped out the fleur de sel for Kosher salt. Even with all of these tweaks, I think my gluten-free version stands up to the original.

So, World Peace cookies. Share these with someone you love. And, in the spirit of peace, maybe share them with someone you don't. Who knows what will happen after a bite of these cookies?

Dry Ingredients

3/4 cup white rice flour

1/2 cup sweet rice flour

1/4 cup cornstarch

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking soda

Wet Ingredients

1 stick plus 3 tablespoons (11 tablespoons) butter, softened

2/3 cup (packed) dark brown sugar

1/4 cup granulated sugar

1 teaspoon Kosher salt or 1/2 teaspoon table salt

1 teaspoon pure vanilla extract

3/4 cup dark chocolate chips

In a medium mixing bowl, whisk together the dry ingredients. Set aside.
In a large mixing bowl, cream the butter for 2 minutes. (Use medium speed on a stand mixer and medium-high on a handheld mixer.)
Add the sugars, salt and vanilla extract. Cream for an additional 2 minutes.
Turn off the mixer. Add the dry ingredients. Mix on high speed for 2-3 minutes or until a dough forms. At first this dough will seem hopeless dry and crumbly. Don't panic, just keep mixing. It will come together. Once the dough has formed, add the chocolate chips. Blend just to combine
Turn the dough out onto the counter. Knead it a few times to gather any chocolate chips that have fallen out of the dough.
Divide the dough in half. Roll each half into a log. Don't be after to squeeze the dough and apply some pressure to get it into a log shape.
Chill the dough for 4 hours or overnight.
Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
Slice dough into 1/2-inch thick rounds. (Leave the log of dough you aren't working with in the refrigerator.) The rounds might crumble a bit. This is fine. Simply press the round back together on the baking sheet. Space cookies about 1-inch apart.
Bake for 12 -14 minutes or until the cookies are aromatic. They won't spread or darken but as they come out of the oven, they should be sizzling slightly. Allow cookies to cool on the pan for 3 minutes and then transfer cookies to a wire rack to cool.
Repeat with remaining dough.

Makes approximately two dozen cookies

Top Five Gluten-Free Foods to Try in 2010

2010-01-02T17:44:00.011-05:00

Welcome 2010! During 2009, I had the chance to sample some delicious gluten-free foods. The list below is my "top five" for 2009. Give these products a try in 2010. I think you will enjoy them. And, I want to hear what gluten-free foods you loved in 2009! Leave your favorites in the comment section.

Without further ado, my top five gluten-free pre-made goodies of 2009...

Joan's Gluten-Free Bagels

I love Joan's bagels! They taste amazing, toast beautifully and, most importantly, have the chew of a wheat-filled bagel. This is one pre-made gluten-free baked good I always have in my freezer.

Udi's Bread

This summer I sampled Udi's bread for the first time at the Fancy Food Show in NYC. I know they are slowly making their way into supermarkets. While I usually make my sandwich bread from scratch, Udi's is an excellent alternative. Their gluten-free white bread is divine! The flavor and texture is the best I've ever sampled in a pre-made gluten-free bread.

Erewhon Crispy Rice with Mixed Berries
Cereal on my list? Yeah! Gluten-free breakfast can be a pain to deal with during the week. While I am happy General Mills now has gluten-free offerings, a girl can't live on Chex alone. I love Erewhon's Crispy Rice with Mixed Berries. This cereal is basically a gluten-free version of Rice Krispies with the addition of dehydrated fruits.

Bob's Red Mill Gluten-Free Oatmeal
I can't tell you how excited I was to see Bob's Red Mill Gluten-Free Oatmeal come back in 2009! The company had offered the product in the past but it went missing for a bit bit due to production issues. Well, it's back now I couldn't be happier. I bake with it and I enjoy it on cold mornings. If you haven't tried gluten-free oatmeal, do yourself a favor and pick up a bag of Bob's. It is just as good (if not better) than you remember.

Schar Table Crackers
These crackers might not be new to the market but they are new to me! Schar is slowing reaching my area and I am smitten with their crackers. Of course, I wish (really, really, really wish) these crackers had a sprinkle of salt on the top. However, they are crisp and perfect with cheese. So, I won't complain too loudly about the lack of salt. This is another gluten-free product I usually have kicking around in my pantry. They are a wee bit pricey but worth it!

Gluten-Free Latkes

2009-12-12T20:01:00.004-05:00

Latkes fresh from the frying pan are one of my favorite holiday treats. I know that everyone thinks their latke recipe is "the best." I'm no exception! This is the recipe I make each year and, I am happy to report, it always wins rave reviews.

1 medium onion, peeled

2 1/2 pounds Idaho (baking) potatoes (about 5 large potatoes), peeled

1/3 cup plus 2 Tablespoons white rice flour

3 large eggs, beaten

2 teaspoons salt

1 teaspoon freshly ground pepper

Grate the onion and potatoes. I use a food processor fitted with the medium grater attachment. If you don't have a food processor, a box grater works just fine. It will just take a little longer.
Place half the onion and potato mixture on a kitchen towel. Roll towel around the grated onions and potatoes. Wring towel to draw excess moisture out of the potatoes and onions.
Transfer dried onions and potatoes to a large mixing bowl. Repeat with remaining onions and potatoes.
In a small bowl whisk together white rice flour, salt and pepper. Add to potato mixture and toss to combine.
Add lightly beaten eggs and stir to combine.
Heat 1/4-inch of oil in a non-stick frying pan over medium-high heat.
Working in batches, drop a scant 1/4 cup of potato mixture into the hot oil. (The latke mixture should sizzle when it hits the oil.) Using a fork or spatula, flatten the mixture a little in the pan. I fry three latkes at a time. This will ensure your oil doesn't get cold. Cold oil=greasy latkes!
Fry for 2-3 minutes on each side or until deeply golden brown.
Drain fried latkes on a paper towel-covered baking sheet.
Serve at once or keep warm in a 200 degree oven.
Repeat with remaining latke mixture.

Serves 4-6

Gluten-Free Doughnuts

2009-12-12T10:44:00.005-05:00

This recipe makes a classic "old fashioned" doughnut.

Dry Ingredients

2 1/2 cups white rice flour

1/2 cup potato starch

1/2 cup tapioca starch

1/2 cup granulated sugar

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 teaspoon xanthan gum

1/4 teaspoon ground nutmeg (or 1/2 teaspoon ground cinnamon)

Wet Ingredients

1 egg

1 cup buttermilk

2 Tablespoons vegetable oil

Oil, for frying

For Rolling Fried Doughnuts

1 cup granulated sugar

1 teaspoon ground cinnamon

OR

Powdered Sugar

In a small bowl, combine the granulated sugar and ground cinnamon for rolling. Set aside.
In a medium mixing bowl, whisk together dry ingredients.
Add wet ingredients.
Mix until a dough forms. (Use medium-high speed on a handheld mixer and medium speed on a stand mixer.) Dough will be thick and sticky.
Generously white rice flour your counter. This dough is sticky. So, you'll need a good amount of white rice flour on the counter to prevent it from sticking.
Turn half the dough out onto your floured countertop. Generously white rice flour the top of the dough. Pat the dough into a rectangle. Roll out, using a rolling pin, to about 1/2-inch thick using a doughnut cutter. (Or you can use two round cutters. First cut the large round, then cut the small center hole. This center hole, believe it or not, is important. It helps the doughnut to fry evenly.)
Repeat with remaining dough.
Place cut doughnuts on a lightly white rice floured baking sheet.
Fill a fryer according to manufacturer's directions. Heat oil to 375 degrees F.
Depending on the size of your fryer, fry one to three doughnuts at a time. It is better to err on the side of frying fewer doughnuts. This will keep your oil hot and your doughnuts won't get greasy.
After about one minute, flip doughnuts over and fry until each side is golden brown.
Using a heat-safe spatula, remove doughnuts from the hot oil. Drain on paper towels and toss into cinnamon sugar mixture.
Repeat. And be sure to use the doughnut dough scrapes for doughnut holes! Don't let it go to waste!

Makes 12 doughnuts plus doughnut holes.

Peppermint Bark Drops (gluten-free, peanut-free, tree-nut free)

2009-12-08T20:57:00.004-05:00

Is it just me or is peppermint bark everywhere? I've seen it everywhere from the the cover of my latest Williams-Sonoma catalog to the shelves of TJ Maxx. Whenever I see peppermint bark, I always think the same thing, "They are charging how much for it? It is so easy and cheap to make!"

Peppermint bark can be in under ten minutes--and the hardest part is unwrapping the candy canes! I like to make my peppermint bark into drops. It is more fun to eat that way! Of course, make it in any shape you like. It all tastes the same--yummy!

Here is what you will need:

1 pound gluten-free milk, white or dark candy coatings (I use Merckens which is gluten-free, tree nut free and peanut free. Yay!)

5 candy canes

Here is how to do it:

Unwrap the candy canes and crush them into pieces. (I put the candy canes into a zip lock bag and hit the bag with a rolling pin. It is a great way to 1. break up the candy canes and 2. get rid of holiday stress!) You'll want the pieces to be "munch" size. Imagine popping a piece into your mouth and chewing. Since you don't want to break a tooth, be sure to crush the candy cane pieces fairy small.
Place the candy coatings in a microwave-safe bowl. (I use my Pyrex 2-cup measuring cup.) Melt the candy coating in the microwave. If you are using Merckens, melt it in 30-second intervals. Be sure to stir the coatings between each 30-second microwaving. This will prevent hot spots from burning the candy. If you are using a different brand, follow the directions on the bag.
Once the coatings are melted, stir in most of the crushed candy canes. Hold a little back to sprinkle on the top of the candy. Why? It looks pretty! That's why!
Plop the chocolate from a soup spoon onto a parchment lined baking sheet. If you'd prefer your bark to look more like traditional peppermint bark. Simply spread it onto the parchment paper about 1/4-inch thick.
Once you've plopped about six of the candies onto the sheet, sprinkle a little of the crushed candy canes onto the top of each candy. (You'll want to do this after making six candies so that the chocolate doesn't firm up too much. If the chocolate is too set, the crushed candy canes won't stick to it.)
Repeat until all your candy mixture is used up. If your candy hardens before you have finished, don't panic! Just throw the container back into the micro and microwave the mixture for about 15 seconds. It will melt and you'll be all set!
Put the baking sheet into the refrigerator until firm--about five minutes.

Makes about 30 peppermint bark drops.

How to Make Sweet Potato Casserole

2009-11-18T13:48:00.007-05:00

Here is a confession: Until recently, I'd never had the classic marshmallow-topped sweet potato casserole. Sure, we had sweet potatoes on Thanksgiving but they were roasted and not marshmallow topped.

Apparently the sweet potato fairy decided that I needed to try this dish. So I looked up some recipes. Most of the recipes I found started with a can of candied yams. To that, they added copious amounts of sugar or coca cola/ginger ale and, of course, marshmallows. I know that this is classically a really sweet side dish. However, for my tastes, the recipes I found looked a bit too sweet. I decided that I wanted to honor this dish but make it without using a canned sweet potatoes, soda or a ton of sugar.

It turns out, this is ridiculously easy to do. I boiled my sweet potatoes until they were just tender. Then I cut them into thick slices and layered them with dark brown sugar, butter and spices. I added a splash of orange juice and baked until the potatoes were soft. Then I topped the casserole with mini-marshmallows and broiled until the marshmallows were golden brown. It looked so pretty!

And the end result, if I do say so myself, was pretty yummy! Even without the canned yams and abundance of sugar, it was still sweet but that is the point, right? As I munched on it, I thought, "This would be great warm and spooned over vanilla ice cream." Turns out, it was! If you don't want to make this as a side dish for Thanksgiving, consider making it as a dessert during the winter.

Here is the recipe:

Marshmallow Sweet Potato Casserole

5 large sweet potatoes
1/2 cup dark brown sugar
1 teaspoons ground ginger
1 teaspoon ground cinnamon
4 Tablespoons butter, cold
1/3 cup orange juice
Mini marshmallows

In a large pot, boil sweet potatoes until tender. (A knife should slide easily into the center of the potatoes but the potato should still feel a little firm. You don't want them to feel mushy. Test them after 20 minutes of boiling.)
Fill a large bowl with ice water. One-by-one slip the potatoes into the ice water and remove their skins. (The skins slide off easily under water. Simply make a small cut in the potato and the skin will peel off. It is like magic!)
Cut potatoes into 1/2 inch slices. Set aside.
In a small bowl, combine the brown sugar, spices and butter. Rub together until mixture is chunky and butter is evenly distributed throughout the sugar.
Layer the potatoes in the bottom of a medium casserole dish. (Use any dish that is large enough to hold 5 potatoes. This size and shape of the dish doesn't really matter for this recipe.) Sprinkle 1/2 the sugar mixture over the potatoes. Repeat and sprinkle the remaining sugar mixture over the top of the potatoes. Pour the orange juice evenly over the top layer of potatoes.
Cover with foil and bake for 45 minutes or until sweet potatoes are tender and the juices are boiling.*
Remove casserole dish from the oven and turn on the broiler.
Cover the casserole with a layer of marshmallows.
Put dish under broiler until marshmallows are golden brown.

*You can make this dish up until step 5 a day or two before Thanksgiving. Then, on Thanksgiving, reheat and top with the marshmallows.

Serves 6

How to Make Gluten-Free Gravy (Cornstarch Free)

2009-11-18T13:34:00.006-05:00

As you might know, you can make gluten-free gravy using cornstarch. Several of my readers, however, have asked for a cornstarch-free gravy recipe. This recipe is for them and for all of you that love the traditional flavor of wheat-flour thickened gravy.

Gluten-Free Gravy
(This recipe can be doubled or tripled if you have a large gathering.)
1 1/2 tablespoons sweet rice flour

1 1/2 tablespoons butter (If you are dairy-free, use olive oil.)

1 1/2 cups warm gluten-free chicken stock or strained pan juices*. (Be sure to strain and skim the fat from your pan juices or the gravy will be lumpy and fatty. And, really, "lumpy" and "fatty" are two words that you always want to avoid, right?)

*Sometimes I have enough pan juices to make a gravy but most of the time I need to augment what is left in the bottom of the pan with gluten-free chicken stock. So, it is a good idea to have a can or box of chicken stock on hand for Thanksgiving. This is especially important if your pan juices burn because you don't want to use burnt pan juices in gravy.

1. In a small saucepan, melt the butter. Add the sweet rice flour and stir. Mixture will be thick for a moment. Continue to stir until mixture thins and turns light beige.

2. In a slow and steady stream, whisk in the chicken stock or pan juices. Continue to whisk until gravy has thickened. If the gravy is too thick, add more stock.

3. Serve and enjoy.

Makes 1 1/3 cups of gravy.

How to Make Pomegranate-Cranberry Sauce

2009-11-16T19:11:00.002-05:00

I love cranberry sauce. This year I thought it would be fun to combine the fantastic flavor of pomegranates and cranberries. You only need four ingredients to make this cranberry sauce. The subtle flavor of the pomegranate juice adds a lovely depth to the sauce. If you are looking for a slightly new twist on a classic Thanksgiving dish, this is a fun recipe to try!

8 ounces (1 cup) Pomegranate Juice (I used Pom Wonderful)

3/4 cup granulated sugar

1 bag cranberries, washed

Juice of 1/2 lemon

In a medium pot, combine pomegranate juice and sugar. Over medium-high heat, bring juice to a boil.

Add cranberries. Return juice to a boil. Cook for 5 minutes.

Reduce heat and allow mixture to simmer for 10 minutes.

Remove from heat. Stir in lemon juice.

Transfer to a bowl.

Chill and serve.

Serves 6

How to Make Amazing Gluten-Free Stuffing

2009-11-16T17:25:00.003-05:00

Thanksgiving is coming! Last week, I taught two bread classes. During each of the classes students asked if I had a "good" recipe for Thanksgiving stuffing. I don't have a "good" recipe; I have a great recipe! And, like all of my recipes, this stuffing is really easy to make. If you've never made gluten-free stuffing before, this is the perfect recipe to start with!

Strictly speaking, this isn't a stuffing recipe. It is a dressing recipe because I don't stuff it into a bird. The food safety part of my brain doesn't like stuffing a bird. So, I bake it in a casserole dish.

Use the recipe below as a guide. If your favorite Thanksgiving stuffing includes other vegetables, use them! This recipe is really forgiving.

One last thing. I use chicken liver in this recipe. Now I know that many people aren't wild about chicken liver. If you don't like liver. Leave it out. With or without liver, this is a mighty tasty gluten-free stuffing.

Enjoy it!

Gluten-Free Thanksgiving Stuffing

1 loaf Easy Gluten-Free Sandwich Bread, cubed and toasted

2 stalks celery, chopped (about 1 cup chopped)

1 medium onion, diced (about 1 cup diced)

3 cloves garlic, minced (about 1 Tablespoon minced)

3 Tablespoons olive oil, divided

1/2 teaspoon dried basil

1/4 teaspoon dried oregano

1/8 teaspoon dried thyme

1/8 teaspoon freshly ground black pepper

1/4 teaspoon Kosher salt

10 ounces chicken liver, chopped

4 cups gluten-free chicken broth (I use Progresso 100% natural broth.)

Preheat oven to 350 degreesF. Butter an 8-quart casserole dish and set aside. (You could also use a 9x13-inch baking dish.)

In a medium non-stick saute pan, heat 2 Tablespoons olive oil over medium-high heat.

Add the celery. Cook for two minutes. Add the onions. Cook for two minutes. Add the garlic and dried herbs, ground pepper and salt. Cook until vegetables are translucent.

Transfer the mixture to a large bowl.

In the same saute pan, heat remaining Tablespoon olive oil.

Add the chicken liver. Cook for three minutes. Be sure to stir constantly to prevent chicken livers from sticking to the pan.

Transfer cooked chicken livers to the bowl.

Add the bread cubes.

Pour two cups of chicken broth over the stuffing mixture. Stir to combine.

Once the bread has absorbed all the liquid, add an additional cup of chicken broth. Stir until bread has absorbed all the liquid.

If bread is still dry, add remaining cup of chicken broth. Stir until the broth is absorbed.

Transfer stuffing to prepared baking pan.

Top stuffing with 3 Tablespoons of butter.

Cover and bake for 1 hour or until hot and brown on top.

Serves 6

Cook's Note: How to Cube Bread

Cut bread into 1/2-inch thick pieces. Cut slices into 1/2-inch cubes.

Toast cubes, in a 350 degree F oven, until golden brown and dry. (For one loaf of bread, I use two large baking sheets. I don't like to crowd the pan with bread cubes.)

Remove toasted cubes from the oven and allow to cool before using in the recipe.

When toasted the bread should look like this:

How to Make Gluten-Free Bread

2009-11-16T12:00:00.000-05:00

Easy Gluten-Free Sandwich Bread

This recipe is from my cookbook, Easy Gluten-Free Baking. I worked hard to create a recipe that tasted *just like* the soft sandwich bread you remember.

If you've never made sandwich bread before, this is a perfect recipe to start with. The loaf can be made in about 2 1/2 hours. And, if you have made gluten-free bread before, I hope you give this recipe a try. I think you will enjoy it.

The skinny on how to make great gluten-free bread:

Measure all the dry ingredients into a large mixing bowl. Use a dry measuring cup and spoons to accurately measure all the dry ingredients. Once all ingredients are measured, use a whisk to thoroughly combine all the ingredients.

Use warm, not hot, water. Whisk water, oil, eggs and yeast together.

Combine wet and dry ingredients. Mix for 5 minutes on medium-high speed. If using a KitchenAid (my favorite appliance), be sure to use the flat paddle attachment to mix your dough.

Lightly grease a 9x5-inch baking pan. Spread dough evenly into the pan. Cover with a piece of lightly greased plastic wrap.

Allow to dough to rise for about 1 hour. Dough should rise to the top of the pan. You can allow the dough to rise on the counter. You don't need to put it in the oven with a light on or on top of the fridge. Allowing the dough to rise on the counter will work just fine.

Preheat oven to 350 degrees. Don't put your pan into a cold oven. Believe it or not, the bread will go through a final rise, called "oven spring," when it hits the hot oven. You want to take advantage of this. So, be sure your oven is at the right temperature before throwing the pan into the oven.

Bake the bread until the internal temperature of the dough reaches 208-211 degrees F. Use an instant reach thermometer to take the temperature of the bread. If your loaf if golden brown before the internal temp reaches 208 degrees F, simply cover it with a piece of aluminum foil and continue baking until the proper temperature is reached.

Remove the bread from the oven and turn out onto a wire rack to cool. By place the bread on a wire rack to cool, the crust will remain crispy and won't get soft. If your loaf cools in the pan, you will end up with a soft crust and a gummy bread interior. Who wants that?

See? That is not hard! You basically whisk the dry and wet ingredients, combine the two, make a dough, allow it to rise and then bake. Gluten-free bread baking can be easy!

Here is the recipe:

Dry Ingredients

2 1/2 cups Brown Rice Flour

2/3 cup cornstarch

2/3 cup dry milk powder

1 Tablespoon xanthan gum

1 teaspoon salt

Wet Ingredients

1 3/4 cups warm water

1 packet active dry yeast

2 Tablespoons vegetable oil

2 large eggs

In a small bowl, combine water and yeast. Stir to combine.

In a medium mixing bowl, whisk together dry ingredients.

Add yeast mixture, vegetable oil and eggs.

Using an electric mixer, mix dough for five minutes on medium-high speed.

Lightly grease a 9x5-inch loaf pan with vegetable spay.

Spread batter evenly into the pan.

Lightly grease a piece of plastic wrap and cover the pan.

Allow dough to rise for 1 hour.

Preheat oven to 350 degrees F.

Bake dough for 55 minutes or until internal temperature reaches 208°-211°F.

Remove bread from oven and turn bread out onto a wire rack to cool completely.

Makes one 9x5 loaf

Quick Bread Machine Tip

2009-11-12T15:18:00.004-05:00

I've been using a Zojirushi bread machine for longer than I can remember. However, it wasn't until Monday that I discovered a new "trick." (Trick is in quotes because what I discovered is really easy and not a trick at all.)

This week for the Price Chopper gluten-free food festival, I had to make bread for 200 people. I used my Zo for a few of the loaves. For some reason, I decided to add my ingredients to the bread pan before snapping it into place. So, while the pan sat on the counter, I filled it. Then I locked it into the machine. This was so much easier because the lid did not get in my way as I tried to fill the machine.

So, this is what I am doing now with the Zo:

Whisking together the dry ingredients in a medium bowl.
Whisking together the egg, oil and water in a small bowl.
With the baking pan on the counter, I pour the wet ingredients into the pan, add the dry ingredients and then sprinkle the yeast over the top.
Then I snap the baking pan into place and press "start."
Two hours and 25 minutes later, I have bread. Yay!

If you have a Zo, you might want to give this a try. I can't believe it took me so many years to figure this out!

In other news, I am working on Thanksgiving recipe posts. Recipes for gluten-free stuffing, gravy and pumpkin pie will be posted soon!

Recipe: Best Gluten-Free Chocolate Cake. Ever

2009-11-06T13:47:00.014-05:00

I was munching on the cake while typing up this entry. You can see my fork in the background!

Like most of the internet, I fell in love with Ree Drummond, aka "The Pioneer Woman," several years ago. Her blog is gorgeous! Honestly, if you've never visited you need to. Like right now. Go on, I'll wait. You back? Good! The site was great, wasn't it?

Anyway, two years ago she posted a recipe for "The Best Chocolate Sheet Cake. Ever." At the time, I wanted to make the recipe gluten-free. Somehow life intervened and I never got around to doing it.

Well, Ree's new gluten-filled cookbook was just released. To celebrate, I sat down a few weeks ago and converted the recipe. I'll admit, I was curious. Calling a cake "The Best Chocolate Sheet Cake. Ever" sets the bar pretty high. And I love chocolate cake – why do you think there is a chocolate cake slice on the cover of my cookbook? I am a woman who really loves chocolate cake!

I have to say, this recipe lived up to its name. Between the cake and the icing, the recipe uses almost one pound of butter; so, you know it is going to be good. Every person I handed a slice to tipped back their head and moaned with pleasure upon taking a bite. (Okay, maybe they didn't do that exactly but I knew they wanted to. The cake is that good!) A cross between a brownie and rich chocolate cake, this recipe is a winner. Plus, you'd never know the converted recipe is gluten-free. The texture is smooth and silky. I don't even think Ree would be able to tell the difference between her version and my gluten-free version.

The cake is big. In fact, you might know this recipe as "Texas Sheet Cake." If you are hosting a party, this is the cake to make. Everyone will swoon with joy and, I promise, your party will be a hit. And if you aren't hosting a party? Make the cake anyway! It freezes nicely, icing and all!

Best Gluten-Free Chocolate Cake. Ever
adapted from The Pioneer Woman Cooks

For the Cake
Dry Ingredients
1 cup white rice flour
1/2 cup sweet rice flour
1/2 cup cornstarch
2 cups granulated sugar
1 teaspoon baking soda
1/4 teaspoons salt

Wet Ingredients
2 sticks butter
5 Tablespoons natural cocoa powder (yes, this is a wet ingredient.)
1 cup boiling water
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Grease a 12x18x1 pan with nonstick cooking spray. Set aside.
In a large bowl, whisk together the dry ingredients. Set aside.
In a medium saucepan, melt the butter over medium heat. Add cocoa powder and stir to combine.
Reduce heat to low and allow mixture to cook for 3 minutes.
Stir in boiling water and cook for 30 seconds.
Remove from heat and allow to cool for 30 seconds.
Pour mixture over dry ingredients. Stir to combine. (You can use a balloon whisk for this.) Blend until smooth.
Add buttermilk, eggs, and vanilla. Mix until a batter forms.
Pour batter evenly into prepared pan.
Bake for 25 minutes or until cake springs back to the touch.
Remove cake from the oven.
Prepare icing. (Recipe below.)
Pour icing over the warm cake.
Serve warm or cool.

Serves 24

For the Icing
Baker's note: Ree's recipe contains 1/2 cup finely chopped pecans. I am deathly allergic to nuts. So, I've omitted them. If nuts don't kill you, add them! Simply stir the nuts into the icing right before pouring it over the cake.

1 1/2 stick butter
5 tablespoons natural cocoa powder
3 1/2 cups powdered sugar
6 Tablespoons Milk
1 teaspoon vanilla extract

In a large saucepan, melt the butter over medium heat.
Add the cocoa powder. Stir to combine. Reduce heat to low. Add the powdered sugar, milk and vanilla extract. Using a whisk, mix until smooth and shiny. (If you are using nuts, add them now.)
Pour evenly over warm cake.

Two New Gluten-Free Bakeries!

2009-11-02T16:04:00.003-05:00

Even though I make most of my baked goods at home, my heart flutters a little when I hear of a new gluten-free bakery opening!

Well, today I have TWO to tell you about. And they both just opened!

The first is in my neck of the woods: Scotia, New York.

On October 25, I had the chance to attend the grand opening of Laurie's Gluten-Free Goodness. This adorable gluten-free bakery is tucked into a small street in Scotia, NY. While I was there, folks kept coming and going with treats. In fact, by the time I left, the case was almost empty!

I purchased a gluten-free raspberry danish, loaf of bread and a peanut butter cookie. Everything was yummy!

Laurie's Gluten-Free Goodness does not have a web site yet. One is in the works.

Here is the contact information, if you are in the area:
Laurie's Gluten-Free Goodness
5 South Ten Broeck St
Scotia, NY 12302
518-374-3454
lauriesgfg@verizon.net

****

The second gluten-free bakery opening is "Voila Gluten-Free Bakeree" located in Oakville, ON, Canada.

The owner, Julia Richer, is one of my readers. I found out about her new bakery via her Facebook update! As with Laurie's Gluten-Free Goodness, Voila Gluten-Free Bakeree sold out of baked goods the first weekend they were open!

I have yet to visit this bakery but you can be assured it is on my list of places to see!

Voila Gluten Free Bakeree
22 Lakeshore West Unit 6
Oakville, On
L6K 1C5
www.voilaglutenfreebakeree.com/

How about you? Do you know (or own) a gluten-free bakery? Post the information in the comments! I love hearing about new places!

How to Make Gluten-Free Slice and Bake Cookies

2009-10-25T09:00:00.001-04:00

My dear, sweet, friend Jessica, who is not gluten-free but reads this blog, is not what you would call a baker. Or even a food enthusiast. A few years ago we were joking about cookies and she mentioned her favorite way to make cookies: slice and bake.

This got me thinking. What if your favorite way to make cookies is slice and bake? And now that you are gluten-free, grabbing a log of cookie dough at the store isn't an option. So, during all of my baking classes, I teach my students how to make homemade slice and bake cookies. I'm surprised Jessica hasn't received love letters for inspiring this part of my class. More than one person has told me how happy slice and bake cookies make them!

Now I am not going to pretend making homemade slice and bake cookies is as easy as picking up a tube at the store. However, it isn't that hard. Even Jessica could do it! (One time while making a batch of homemade chocolate chip cookies, she preheated the oven with the bag of chocolate chip cookies sitting on the oven. Cue melted chocolate chips!)

Here is how you do it:

When you have some free time, make a batch of your favorite chocolate chip cookie dough. (Of course, my recipe is my favorite. Give it a try. I think you will agree:)
Divide the dough in half.
Cut two pieces of parchment paper into 13x18-inch rectangle.
Plop half the cookie dough near the long edge of one of the pieces of parchment paper.
Starting at edge, roll the parchment paper paper around the dough. (Your goal is to make the log look like a roll of cookie dough that you'd find in the grocery store.)
Twist the edges of the parchment to seal.

Wrap the cookie log in foil and label.

Freeze for up to three months.

How to Bake

When you are ready for cookies, preheat your oven.
Remove the cookie log from the freezer.
When the oven is preheated, slice dough into even pieces.
Place cookie dough onto a parchment-lined baking sheet and bake until golden brown.

Yum!

How To Cook Gluten-Free Pasta

2009-10-23T10:02:00.002-04:00

Yesterday I posted a picture on Facebook of my "Outrageous Gluten-Free Macaroni and Cheese." (Why is it "outrageous"? Um, it uses 1 1/2 pounds of cheese. I think that might even make Paula Deen blush!) One of my friends, Lisa, asked about cooking pasta. Since she was the second person to ask me in a week, I felt a blog post was in order.

First, I use Tinkyada*. After testing most of the other brands of gluten-free pasta, I have found Tinkyada to be the best by far. Why? Well, when cooked correctly, it tastes just like wheat pasta and it is affordable! I can pick up a bag for around $3.19. (Some gluten-free pasta is over $7.00 a pound!)

Here's how to cook gluten-free pasta perfectly every time:

Use a large pot! You'll need about 6 quarts of water for 1 pound of gluten-free pasta. Gluten-free pasta would love nothing better than to stick together. A large pot with lots of water gives the pasta enough room to boil and not stick.
Use LOTS of salt. There is an old Italian cooking adage about how pasta water should be as salty as the sea. Isn't that a lovely? If you've ever gotten a mouthful of seawater, you know how salty it is! Adding salt to the cooking liquid helps to boost the flavor of pasta. On its own, gluten-free pasta is pretty boring. Salting the water really makes a difference to its flavor profile. You'll want to use about 1 to 1 1/2 Tablespoons of salt per pound of pasta. Since salted water takes longer to boil than unsalted water, I bring my water to a boil, add the salt, return it to a boil and add the pasta. Which brings me to...
Cook your pasta in boiling water! I know. I know. On the back of bag it states that you can "cook" your pasta in a covered pot of hot water. Hrmp! If you want a pot of sticky, yucky pasta you can do it. If, however, you want lovely, silky pasta, you need to cook it in boiling water. Be sure your water is a boil when you add the pasta and returns to a bubbling boil while the pasta cooks.
Don't add oil! There is this cooking myth that adding oil will prevent your pasta from sticking together. Not true! (To prevent pasta from sticking, see #5). Oil in pasta water floats to the top of the pot. When you drain the pasta, it will stick to your lovely cooked noodles. And you know what this means? It means the sauce won't stick to it! You'll end up with noodles that can't hold sauce and, when chilled, will take on a weird crunchy texture. Ew! So no oil in the cooking water! Thank you!
Stir! Gluten-free pasta will stick to itself if you don't prevent it. How to prevent this from happening? Stir it! As soon as you drop the pasta into the boiling water, begin to stir it. Keep doing this for about 30 seconds. Then, continue to stir occasionally while it cooks. The first 3-5 minutes are the most important for stirring. This when your pasta is stickiest.
Taste. The cooking time printed on the back of the bag never, ever seems to be right. After about 10 minutes, check your pasta. For gluten-free pasta, you want it to be cooked thoroughly. Al dente, for gluten-free pasta, doesn't really work well. Rice, which is what makes up our pasta, isn't soft. When you bite into the pasta, look at it. If there is a dark spot in the center it is not done. The texture and color should be the same all the way through.
Check it. When overcooked, gluten-free pasta becomes mushy. After the initial tasting, check it every 2 minutes. This will ensure that you don't overcook it.
Reserve some cooking liquid. Right before you drain the pasta, laddle out about 1 cup of the cooking liquid. Gluten-free pasta really soaks up sauce. To loosen your sauce, add a bit of the cooking liquid to your pasta when you add the sauce. In fact, you want enough sauce and liquid so that it looks like too much. This will prevent your pasta from becoming dry.
Enjoy!

*I've found that Goldbaum's, Trader Joe's and Gillian's all have pasta that is very, very similar to Tinkyada.

Dumb Kitchen Gadgets I Love (The Onion Keeper.)

2009-10-21T10:53:00.005-04:00

I know I have written that I don't really like kitchen gadgets! However, last night as I snapped the lid shut on my onion keeper, I realized that, perhaps, I have been lying to my sweet readers (and myself!).

When I think of a kitchen gadget, I am usually thinking of something pointless that just takes up space and offers no help to the home cook. (Pasta Magic comes to mind! Can you imagine "cooking" gluten free pasta in that thing? You'd have a giant clump of gross pasta.) I know realize that the usefulness of gadgets, like beauty, is in the eye of the beholder. Something I find utterly wonderful, you might deplore.

So, I've decided that it would be fun to post info on "useless gadgets" that I love. Does anyone need these tools? Nope! But they do make time in the kitchen a wee bit more fun--and I like having fun in the kitchen.

Since my onion keeper inspired me to take a look at my attitude toward kitchen gadgets, it is only fitting that it is the inaugural gadget. One day while at Marshall's (or was it TJ Maxx? I can't keep those stores straight. I know one has lots of shoes; the other does not.) I noticed a cute, little piece of plastic in the shape of an onion. The tag on it said something like, "Keeps cut onions fresh." For a second, I didn't think much about the cheapo piece of plastic. All of a sudden, a little shopping lightbulb went off over my head. Cut onions. Fridge smell. See where I am going with this?

I can't tell you how many cut onions I have tossed because of "The Stinky Fridge Incident." What is "The Stinky Fridge Incident"? Well, a few years ago, I put a cut onion into the fridge. Somehow the lid on the container got knocked loose. The next morning my entire fridge, and everything in it, smelled like onions. It was so bad that I've never stored another cut onion. At the store I look for little onions that can be used up in one recipe. If I happen to have leftover onion, I hate to admit, I toss it.

The cute onion keeper at Marshall's seemed like it was made for me. At under $3.00, I picked it up and have been in love with it ever since. The darn thing really does seal in odor! I pop my cut onions into it and my fridge stays wonderfully onion-odor free!

My only complaint is that it is a wee bit hard to open and close. However, I just noticed a display of these keepers at a kitchenware shop advertised, "NEW! Easy Opening!". I am guessing they have fixed the opening.

You can pick one up at Marshall's, Kitchenware Shops or at Amazon.com

How to Eat Gluten-Free (What to Avoid)

2009-10-06T14:12:00.004-04:00

I recently had the opportunity to present a gluten-free talk at the Epcot Food and Wine Festival. My presentation was entitled "Easy Gluten-Free Baking." On the first day, my helper said to me, "So, what is gluten-free?" I loved that she asked this! (Although by day three I bet she knew more about gluten-free than she could have ever imagined!)

I will tell you the same thing I told her:
"Gluten"' is a protein found in various grains. It is made up of glutenin and gliadin and, simply put, is what makes dough stretch. If you've ever seen someone throwing pizza dough over their heads you are really seeing gluten stretch out the dough.

A gluten-free diet requires someone (usually someone with celiac disease but people follow the gluten-free diet for other reasons, too) to completely avoid any gluten-containing grains or ingredients derived from gluten grains.

Common grains containing gluten:

Wheat
Rye
Barley
Triticale

Other grains/ingredients containing gluten:

Malt (Sometimes listed as "Malt Syrup" or "Barley Malt")
Durum Wheat
Graham
Kamut
Semolina
Spelt

Ingredients that contain gluten can be found in all sorts of food! While you might immediately think of bread and pasta when thinking of gluten-filled foods, candy, salad dressings, canned soups, soy sauce and LOTS of other foods can contain gluten. (Beer is NOT gluten-free, by the way. So we aren't just talking about food. Beverages, like beer, can also contain gluten.)

Label reading is the first step when trying to determine if a food is gluten-free. Obviously, if it clearly lists any of the above grains, it is not gluten-free. However, gluten can "hide" in ingredients. While this is getting better, hidden gluten is still an issue. Your best bet is to always contain manufacturers when attempting to determine if a food is gluten-free.

A great source of information on what is gluten-free (and what is not) is the Gluten Intolerance Group (GIG). Here is a link to their very helpful flier of the ins and outs of the gluten-free diet!

How to Make Gluten-Free Chocolate Chip Cookies

2009-09-23T18:15:00.007-04:00

I love chocolate chip cookies! And making a gluten-free version is really easy! Here is a quick step-by-step video on how to make the cookie recipe from my book. (I've included the recipe below!)

Classic Chocolate Chip Cookies
from Easy Gluten-Free Baking by Elizabeth Barbone (Lake Isle Press 2009)

Chocolate chip cookies have limitless variations. This recipe is inspired by the classic chocolate chip cookies made famous by Toll House.

DRY INGREDIENTS

1 1/4 cups white rice flour
1/2 cup sweet rice flour
1/4 cup cornstarch
1 teaspoon baking soda
1/2 teaspoon salt

WET INGREDIENTS

3/4 cup (1 1/2 sticks) butter, softened
1/4 cup granulated sugar
3/4 cup packed dark brown sugar
2 large eggs
2 teaspoons vanilla extract
1 (12-ounce) bag chocolate chips

Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
Whisk together dry ingredients.
In a large bowl, cream together butter, sugar, and brown sugar until a thick paste forms, about 1 minute. (Use medium speed on a handheld and stand mixer.) Add eggs, 1 at a time, mixing well between each addition. Add dry ingredients and vanilla; mix until a dough forms. Stir in chocolate chips with a wooden spoon.
Drop rounded tablespoonfuls of dough onto cookie sheets, about 2 inches apart.
Bake first sheet for 10 to 12 minutes or until golden brown.
Remove sheet from oven and place on a wire rack to cool, 3 to 5 minutes, then transfer cookies directly onto rack to cool completely. While first sheet is cooling, bake the second sheet of cookies. Store cookies in an airtight container.

Makes about 3 dozen cookies

Baker’s Note–As written, this recipe will make Toll House–style cookies that flatten and spread a little during baking. If you like a cookie that stays in a mound, chill the dough for fifteen minutes prior to baking, and keep dough in the refrigerator in between batches.

How To Stock A Gluten-Free Kitchen (The Food)

2009-09-21T18:36:00.004-04:00

When you are newly diagnosed, one of the biggest questions you might have about gluten-free baking is "What do I need in the kitchen?" The answer to this is highly personal, of course. However, I do have some items that I *always* have on-hand.

Before I get into what I consider the essentials of a gluten-free kitchen, let me share with you a little of my baking philosophy. It is my belief that we all lead busy lives. So, I try to keep things simple in the kitchen. Sure it is fun to spend all day in the kitchen once in a while (and only if you are in the mood.) but, realistically, I know most of us want to get in and out of the kitchen as quickly as possible. To keep things simple, I like to use flours that I can pick up at my local grocery store or Asian food market.

Here are my bare bones gluten-free kitchen staples:

White Rice Flour
Sweet Rice Flour
Cornstarch
Brown Rice Flour
Cocoa Powder
Baking Powder
Baking Soda
Granulated Sugar
Dark Brown Sugar
Salt--both Kosher and "Regular"
Yeast
Dried Milk
Chocolate Chips
Butter
Vegetable Oil (I like Canola Oil or Corn Oil for baking.)
Milk

Hmmm, that's it! Of course, you can add to this list. But with the ingredients I've listed above you can make countless gluten-free goodies! Don't believe me? Here are just a few of the recipes you could whip together: chocolate chip cookies, pancakes, waffles, sandwich bread, chocolate cake, cupcakes...really do I need to go on?

You will notice that my list is missing expensive flour blends, so-called "all-purpose" gluten-free mixes, and bean flours. I don't use them in my recipes. In my years of baking gluten-free, I've found that if you start with the ingredients listed above, you will be a very happy (and successful) gluten-free baker.

How To Stock A Gluten-Free Kitchen (The Tools)

2009-09-17T15:19:00.005-04:00

During my classes I often joke that when someone is diagnosed with celiac disease, their doctor should hand then a KitchenAid Mixer and announce, "Congratulations! You have celiac disease." Sadly, this does not happen. So we are left to stock our own gluten-free kitchens with the right tools.

But what are the "right" kitchen tools? In my book (Well, there is a true statement. I really did write about this in my book! But I digress.) the "right" kitchen tools are multi-purpose, sturdy and sensible. I'd rather have a good mixing bowl than a pretty-but-useless kitchen gadget.

I've decided to put together my top five favorite tools. Adding any of these to your kitchen will, I swear, make gluten-free baking easier.

Measuring Cups and Spoons. Good gluten-free baking depends on accurate measuring. Invest in a good nested set of measuring cups (for dry ingredients), a set of measuring spoons (the set should include 1/8-teaspoon measure because often a recipe will require 1/8 teaspoon of xanthan gum.) and a 1 or 2-cup wet measure.

Mixing bowls. You don't need anything fancy. A good set of mixing bowls should include at least three sizes. (My favorite are nested melamine bowls with a rubber ring on the bottom. The ring prevents the bowl from sliding on the counter.) Bowls of various sizes will allow you to whisk the dry ingredients together in one bowl and mix the batter in another.Whisk. I love, love, love balloon whisks. I use one instead of a sifter to combine my dry gluten-free ingredients. Look for a balloon whisk that is easy for you to hold and has several wire loops. Spatulas! Rubber spatulas and offset spatulas are invaluable in the kitchen. Gluten-free batter can be sticky. Getting it out of a mixing bowl is made easier by a rubber spatula. And an offset spatula is handy for everything from making sandwiches to spreading batter evenly into a pan. Basic Pans. Two 8-inch cake pans, 1 9x5-inch loaf pans, 1 9x13-inch pan and 1 12-cavity muffin pan. With these pans you will be able to bake a bevy of gluten-free goodies.
Cooling Rack. (I know! I know! I said this list would be my "Top Five." I lied.) Gluten-free baked goods should be put on a wire rack to cool. This will prevent them from getting gummy. Look for a wire rack with a tight grid pattern. The grid will prevent anything from falling through the wires.

How to Make Gluten-Free Bread Crumbs

2009-09-16T15:17:00.005-04:00

If they only experience you have with bread crumbs prior to going gluten-free is picking up a can at the store, I am here to help!

The inspiration for this blog post came from my reader Faith. She sent this e-mail:

Elizabeth--
I have no idea how to make bread crumbs. Help!

I answered Faith's e-mail but I thought her question warranted a full post. Don't you agree?

In fact, I made my first ever video on how to make gluten-free bread crumbs. You'll have to excuse the amateur nature of the video. It's my first one!

Did you watch? Pretty easy, right?

Here are the steps:

Make a loaf of gluten-free bread. I used the "Easy Sandwich Bread" from my book.
Allow bread to cool completely. (I'll be honest. I usually make the bread one day and allow it to cool overnight. If you don't want to do this, just allow it to cool on a wire rack.)
Preheat oven to 325 degrees F.
Cut bread into 1/2-inch slices. Cut each slice into quarters. Don't worry about being perfect. You are making bread crumbs. Perfect slices are not important.
Toast bread for about 20 minutes. Remove pan from the oven and turn over the pieces.
Return pan to the oven and continue to toast until golden brown. The pieces should be dry. Moisture is the enemy of bread crumbs. If your bread slices are moist, your bread crumbs will get moldy when you store them.
Allow the toasted pieces to cool. (Again, you can leave them overnight. It doesn't matter.)
Put 1/3 of the slices into a food processor. (If your food processor is small, put in as many as it can hold.)
Grind until you have fine crumbs. Once I grind for a few seconds, I usually switch to "pulsing" the crumbs. It helps to break down the few large pieces that remain.
Repeat until you've used all the toasted pieces of bread.
Store in an airtight container. (I don't season my crumbs. I prefer to keep them plain until I need them.)

That's it! Easy, eh?

Offset Spatula

2009-09-15T15:17:00.004-04:00

Just a few of my offset spatulas...

During my baking classes, I spend time talking about essential kitchen tools. The first tool I always talk about is an offset spatula. "What's an offset spatula?" you ask? It's only the best kitchen tool, ever! Okay, maybe I am exaggerating. But only a little!

Before writing this post, I was thinking about how much I use my offset spatula. To be honest, I don't think a day goes by that I don't use one! And, no, I am not kidding. I own at least 5 of these wonder tools. (I may own a few more but I am too lazy to actually go and count. And laziness is why I own so many. If one is dirty, I can simply grab a clean one from the drawer. God forbid I actually, ya know, wash the dirty one.)

The offset spatula is usually used for cake decorating. While it is true that I will occasionally use one to ice a cake, I can't imagine simply using one for cake decorating--especially if you are a gluten-free baker. I use my offset spatula to make peanut butter sandwiches, to spread butter on toast and to spread batter evenly in pans.

Let's talk about that last use. Most recipes for cakes and breads include the step, "Spread batter evenly into pan." This step shouldn't be hard. However, when you try to spread batter evenly with a regular spatula (or a butter knife--yes, I know some of you use a butter knife to spread things.) what happens? Sometimes the batter gets on your knuckles or, if you are trying to spread batter in a 9x5 pan, the regular spatula doesn't fit into the pan. Annoying, right?

Well, the offset spatula is offset. This means your hand is slightly above the batter. No dirty knuckles! And the 8-inch size(my favorite size) fits nicely into a 9x5 pan. So the batter for your breads will be evenly distributed. When batter is spread evenly in a pan, whatever you are making will bake evenly. If you don't spread batter evenly (if the batter is thicker in one area of the pan than another.), you risk having one part of the pan done and the other part still raw.

If you haven't already guessed, the offset spatula is great for our yeast breads. Gluten-free yeast bread dough is like a very, very thick, sticky cake batter. Spreading it evenly in the pan is important to both the rising and baking of the bread. The little offset spatula is the ideal tool for handling this sticky dough.

One last thing, these spatulas are fairly inexpensive--about $3.50. You'll use them for everything from sandwich making to baking. In my baker's opinion, they are a great investment and one my my top-five must-have kitchen tools.

Where to Buy
I've seen offset spatulas everywhere from Target to independent kitchenware shops. On-line you can buy them at the ConfectioneryHouse.com.

White Rice Flour

2009-09-14T13:01:00.002-04:00

Ah, white rice flour! I like to think of white rice flour as a blank canvas. Like a canvas, white rice flour doesn't bring much to the table. But it provides a wonderful structure to build something beautiful.

Think back to when you were eating gluten-filled foods. When you bit into a chocolate chip cookie, did you exclaim, "Wow! The wheat tastes amazing!" Probably not. (And if you did, I am guessing you were eating some highbrow whole wheat, bran-filled, carob chip cookies. Those cookies, my friend, are not what I am talking about. I am thinking about standard Toll House Cookies made with all-purpose flour.) When you bit into a good wheat-based cookie, you tasted the butter, the sugar, the caramel notes in the brown sugar and then the chocolate notes would hit your tongue. The wheat just faded into the background. Holding everything together, like a canvas, but never, ever begging for attention.

White rice flour does this. Ground from white rice that has had the bran removed, white rice flour doesn't have much taste on its own. This is a good thing! If you've eaten some gluten-free foods that taste, how shall I put this, funky you are probably tasting an unusual flour. This doesn't happen with white rice flour. It allows the other flavors to shine. White rice flour. It is good stuff! And it makes for tasty gluten-free goodies. So, your chocolate chip cookies taste like chocolate chip cookies and your chocolate cake will practically scream, "I am chocolate cake!"

Where to Buy
White rice flour can be found at most large grocery stores. The brands usually carried are either Bob's Red Mill or Hodgson's Mill. They are fine and, heaven knows, I've used them countless times. However, I tend to prefer white rice flour from my local Asian market. It tends to be much cheaper (about $1.00 per pound) and has a finer texture.

How to Store
Store white rice flour in a cool, dry, place. You know, like your kitchen cabinet! There is no need to store it in the freezer or refrigerator. In fact, storing it in the freezer or fridge can adversely affect your baking. Why? Well the freezer and refrigerator both contain moisture. Gluten-free baked goods don't like extra moisture. If you are reading this and have your flour in the refrigerator or freezer, take it out. Gosh, by reading this blog, you have just been rewarded with more freezer space. Cool, eh?

How to Store II
One of the things that drives me nuts about gluten-free baking are the little bags of flours. White rice flour is no exception. It doesn't come in a large size. When you buy a bag, open it and transfer it to a glass or plastic container. I want you to do this because it makes for more accurate measuring. And accurate measuring makes for successful gluten-free baking.