Posts Tagged ‘Cooking’

 

Teri Gruss, MS

How to Use Gelatin and Agar Agar in Gluten-Free Cooking

November 4th, 2011 by Teri Gruss, MS


Gluten Free Works Author Teri Gruss

 

gluten_free_agar

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…)


Gluten Free Baking FAQs

October 21st, 2011 by Claire Harrison

gluten-free-claire-harrison

gluten_free_Pumpkin_Cornbread

Gluten Free Pumpkin Cornbread

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…)

My Family’s Favorite Gluten Free Eats: Seafood

October 12th, 2011 by Cinde Shields

gluten free seafood
Since I am frequently asked what gluten free foods my family eats I decided to start an article series called My Family’s Favorite Gluten Free Eats.

When people first discover that my family is gluten free they automatically assume we have a difficult time finding things to eat. While it is true that gluten free convenience foods are not always readily available (or palatable for that matter), there are always an abundance of naturally gluten free whole foods to choose from at every market.
In my family the most commonly eaten main dishes revolve around seafood, largely in part to the fact that two of my family members are pescetarians.  Some of our friends and family seemed surprised to hear that (more…)
Lois Parker

Gluten Free Recipe: Triple Ginger Cake with Grand Marnier

September 23rd, 2011 by Lois Parker

Lois Parker Gluten Free Works Author

 

Triple Ginger Gluten-free Cake

Not One, Not Two, But Three Types of Ginger!

This delicious gluten-free cake has a warm spicy flavour from its three types of ginger – fresh, crystallised and dried. The flavour improves when the cake is kept for a few days, so it is great as a bake ahead treat.

This recipe is based on the Ginger Butter Cake in Williams-Sonoma “Essentials of baking” p 100.

Ingredients

140g crystallised ginger, minced
80ml Grand Marnier
250g gf flour (40%urid, 40% tapioca, 20% cornmeal)
3 tsp baking powder
2 tsp ground ginger
185g unsalted butter, room temperature
150g icing sugar
1 tbsp golden or agave syrup
4 large eggs, at room temperature
Grated zest 1 orange (more…)

Recently I made a loaf of bread using a bag of Namaste Foods Gluten Free Bread Mix. I bought this on sale at some point, and it subsequently sat in the pantry for a while. I’m not sure how long, but there’s another 8 months to go until the use-by date, so I’m not worried. I like to have stuff like this on hand because sometimes I get in the mood to eat bread, and that usually means I have to make it myself. This time, I was also in desperate need of clearing out some pantry space, so making this mix was the easy answer.

This is the third loaf of gluten free bread I’ve made from a mix (Pamela’s and Bob’s Red Mill were the other ones I tried), and it did fairly well. It rose way more than I thought it would, but it was still heavy and moist the first day, only to very quickly dry out by the third day after baking.

The bread mix consists of a flour blend made from brown rice flour, (more…)

 

For over 200 years, King Arthur Flour has built an impressive reputation for its consistent, high-quality, all natural baking flours.

Now the company has entered the gluten-free market with eight new gluten-free mixes: Pizza Crust Mix, Cookies Mix, Bread Mix, Brownie Mix, Multi-Purpose Flour Mix, Pancake Mix, Muffin Mix and Chocolate Cake Mix.

King Arthur Flour boldly states the following message on their website, “Our award-winning gluten-free mixes are the best you’ll ever taste.”  Their tagline is “King Arthur Flour gluten-free mixes – a taste the whole family will enjoy!”

We tested them.  The verdict?

These gluten-free mixes are as good as advertised. Both children and adult tasters agreed they are spectacular.

The Mixes

Gluten Free King ArthurWe received two boxes each of the eight different varieties. (Hint to all you gluten-free bloggers and support group leaders out there – request yours now!)

The mixes are packaged in attractively designed boxes, incorporating blue, tan and pumpkin colors in an appealing design supported by scrumptious-looking pictures.  The boxes are clearly labeled gluten-free in multiple locations and (more…)

Amy Fothergill

How to Make a Quick and Healthy Gluten Free Dinner

June 24th, 2011 by Amy Fothergill

Summer Gluten Free Dinner Amy Fothergill

Photo: Amy Fothergill 2011

Today, when I went to the grocery store, I was inspired by the produce. I didn’t really have a plan; I just put it all in my cart. I also grabbed a package of boneless, skinless chicken thighs as my kids love this as a protein.

I think that it’s great to have a stack of recipes on hand but at the same time, so much of it is just cooking. Can you guess all of cooking methods I used in the photo? They are shredding, marinating and grilling, steaming and roasting. Each item didn’t take very long so if you can multi-task, it’s easy to put together a dinner like this. Here’s how I did it:

BBQ Chicken- I placed the chicken breasts in a glass pan and added bbq sauce. The marinating time is quick so you can leave the chicken out for 20 minutes while you prepare the other dishes. My favorite is (more…)

Gluten Free Almond Butter Alternative to Peanut Butter

June 17th, 2011 by Kimberly Bouldin

Gluten Free Works Author Kimberly Bouldin

gluten-free almond butterJune 29th is National Almond Butter Crunch Day. Almond butter is a great way to get that good, healthy fat.  There are many varieties of almond butter on the market and most of them are gluten-free.  

 

All of the above listed almond butters are very good, but if I had to choose my favorite, I would have to go with (more…)

Pizza Is a Human Right, in My House Anyway

June 7th, 2011 by Theresa

Theresa Gluten Free Works

Gluten Free Pizza Crust Monstrosity

Any idea what this monstrosity is?

Nope?

This one should be easier:

Gluten Free Pizza Crust Venerdis

That’s right. They’re both pizza bases.

Gluten Free Pizza Base

It tastes great, really...if only I could get it off the paper!

I know what you’re thinking. “How on earth did she manage to make such horrible looking pizza bases?” (more…)

Teri Gruss, MS

Gluten-Free Energy Bar Recipe

May 31st, 2011 by Teri Gruss, MS

 

Gluten Free Energy Bars

Gluten-free Energy Bars: 2009 © Teri Lee Gruss

Homemade gluten-free energy bars are an easy, no-bake, nutritious and economical alternative to commercial energy bars.

Best of all, you can substitute your favorite dried fruits, nut butters, nuts or seeds and sweeteners to create your own personalized energy bar. Pack gluten-free energy bars in lunch and travel bags for a healthy, away-from-home gluten-free snack. (more…)