Here’s our latest and favorite gluten-free (and dairy-free) bread recipe. This gluten-free bread has a terrific springiness and is neither too dry or too wet. And, it has a wonderful yeasty flavor and calls for simple ingredients that are easy to find.
When followed exactly this recipe is consistently dependable. The batter rises quickly and as the loaf bakes it doesn’t bubble over the sides of the pan. As it cools it doesn’t cave in.
It’s highly recommended that you use a good kitchen scale to weigh ingredients, don’t substitute with other gluten-free ingredients and use an instant read digital thermometer to know when your bread is done. And if you have a good stand mixer that helps too.
You will see two out-of-the-ordinary recommendations in our new gluten-free bread recipe. The directions call for using both(more…)
Over the last three and a half years I have had the opportunities to do many reviews of great products. I truly enjoy doing reviews of cookbooks, and gluten-free products, and I’m looking forward to do more in the future along with any culinary based items (kitchen appliances, tools, etc.).
I love kitchen gadgets. Here are a few of my “must-haves” items: Chef Knife, Stand Mixer, Mixing Bowls (different sizes), Prep Bowls, Boning Knife, Steamer (pan/bamboo basket), Zester, Grater, Silicone Whisk, a good set of Non-Stick Pans, Cast Iron Skillet, and a Crock-Pot. There are plenty more items, however this is a great starting point.
Two of my favorite companies for kitchen products are EdgeWare and Le Creuset. I mean, don’t well all hope to own their products?? I was sent one of each of the following products to test out and review and I have to say, I am honestly in love with both of them. And, now two lucky winners will have a chance to win one of the following prizes (one winner for the Zester, and one for the Farm Fresh Steamer!)
This is a quote that a lot of people are hearing these days. What happens after your doctor says these words? Here is a synopsis of my journey; if any of this sounds familiar, give it some serious thought…there may be a very simple answer.
I first heard these words while I was barely concious, in a bed at Methodist Hospital in Houston. I had become so weak and debilitated by my undiagnosed and untreated celiac disease that my life was in danger. The symptoms over twenty years included gastrointestinal problems, fibromyalgia, irritability, bone pain and more. The good news was that I finally found out what was wrong with me; the better news was finding out that the disease is completely manageable through dietary changes alone.–no medications, no surgeries, none of that stuff. Just don’t eat grains that contain the gluten protein, mainly wheat, barley and rye. That sounded really good to me.
Not so fast. While still in the hospital, I was really still very sick, and not really able to process the information. After a couple of days (in which I was already improving), it dawned on me that (more…)
I may have mentioned how much I love the Whole Foods Recipes app a time or two dozen on here. It’s very user friendly and has a great bank of recipes. I particularly like the Flourless Brownies because they’re made with a secret ingredient: black beans. That’s right, you use a can of unsalted black beans (that have been well rinsed and drained) instead of flour. Every once in a while I get experimental and try the beans-for-flour sub in other recipes, but lately I’ve been playing around with this one trying to make it… better. (more…)
In my pre-coeliac days, canapés were a doddle. Even on a budget. The day before a party I would buy the cheapest bread from the supermarket, cut out as many circles of bread as I could get out of each slice, dip them in olive oil and press them into pattie tins or mini muffin tins and bake. I would end up with hundreds of little crisp toasts that kept overnight in a sealed box ready to be topped with an array of fresh toppings throughout the evening.
These days, that isn’t an option! Gluten free bread is too expensive to buy, too small to get more than 2 circles out of (with a lot of wastage), and frequently too crumbly to use. Home made is better – but that is an awful lot of bread to make, slice and cut. Just not practical – especially when you have no fridge or kitchen space – or time – for advanced prep because you are running a supperclub!
So this week I was left wondering what I could use as canapé bases for our Christmas Party that would be a) gluten free b) economical c) effective and these are my top three suggestions:
Welcome to Monday, December 12, 2011. Only 13 days until Christmas! For all of you out there (this includes me) who haven’t finished your shopping, it is time to get busy! Right now I am out running 8-10 miles to help motivate myself to knock out the rest of my shopping later on today. Not sure yet if that will include in person or online shopping – it depends on how I feel.
With Hannah home sick with the stomach flu, I had plenty of time to catch up on all things online. I found some great gluten-free tidbits and plan to share one of them now with you guys! Are you ready? Ta-da….
Kinnikinnick is now offering some new mixes just in time for the holiday season. These mixes include: (more…)
I can’t believe that it is almost Thanksgiving! Where has this year gone to, or this month further more lol The fall is flying by, and I must say I’m loving it since I love the holidays. This is the first year that I will not be participating in the traditional Thanksgiving meal with family, as my Mother and I will be venturing to NYC for the week!
I did though, however, prepare for this and the Christmas holiday meals by recreating my absolute favorite side dish. I thought my holidays would be ruined when I went gluten free and thought I’d never eat my Mother’s stuffing again! I’m pretty crafty, so I of course I found a way to avoid a major meltdown at the dinner table.
I knew a meltdown was certain to happen if I had to watch others eat stuffing in front of me, dun dun dun….so I found a gluten free stuffing mix and recreated Mom’s recipe, and it tastes exactly the same! (more…)
It’s about that time of year! I always get so many questions from clients about which brands of what are safe, and so for the past 5 years I’ve put it all together to save you all the work!
Wishing you all a happy and healthy Thanksgiving,
Cheryl
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This list was last updated on Nov 3rd, 2011. Please let me know if there are any broken links!
General turkey tips:
Fresh, plain turkeys that are not stuffed are naturally gluten free
All regular stuffed turkeys contain gluten, even if you don’t eat the (more…)
Agar agar is gluten-free, vegan and works as a thickener in recipes.
Gelatin and agar agar powder can be used interchangably in gluten-free recipes, but what are the differences in these gluten-free ingredients and why are they used in some gluten-free recipes?
Gelatin
Most cooks are familiar with gelatin- the stuff that makes Jello gel. You can find it in virtually every market, usually as Knox brand gelatin.
Gelatin is sometimes used in gluten-free recipes to bind and thicken (more…)
Hello to everyone and many thanks to GlutenFreeNetworks.com for inviting me to participate in their Halloween/Fall event. I’d like to take this opportunity to share with you what I’ve learned about baking gluten-free quick breads, such as Pumpkin Cornbread Squares, after 10 challenging months of adapting wheat flour recipes and experimenting with gluten-free flours, starches, and gums. Here are some of the questions I asked myself and the answers that I found.
Q: Why would I bake gluten-free when I can now buy a variety of gluten-free products at a grocery store?
A: You may enjoy baking and want to continue. Or you may want to save money and not buy packaged foods. Perhaps, you’re not happy with the quality or taste of what’s available.
Or perhaps you’re like me. I’m not only gluten-sensitive (recently diagnosed), but also lactose-intolerant and on a forever diet to keep Type 2 diabetes at bay. The result is that (more…)
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