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Gluten Free in Five Minutes

POSTED ON August 2nd, 2012 BY Kym FILED UNDER Easy Reading

By Winnie Abramson -

I was quite skeptical when I first received the book Gluten Free in Five Minutes. I
had never baked anything in the microwave before… especially anything gluten
free.

As soon as I dove into the book and came to an understanding of the premise
(super fast, single-serving gluten-free baked goods), however, I was eager to try
the recipes. So I tested three: the blueberry muffins, the chocolate brownies and
the peach muffins, which you see below.

Author Roben Ryberg definitely delivers in the five minutes department. In fact, the recipes I tried only took about 3 minutes. Were they the best gluten-free baked
goods I’ve ever made? No – I’d probably give them a Good+ rating. But I feel that for simple, safe, homemade food that’s also gluten-free, you really can’t go wrong with this book.

In Gluten Free in Five Minutes, you will find quick servings of everyday foods you
might be missing on a gluten-free diet, especially if you are extremely busy or just don’t like to bake very often (or ever). Most recipes are made in ramekins or on a microwave safe plate, so you don’t need to buy any special baking equipment.

The recipes are so simple that cooks of any age and level will be able to make
them. They’re all quite similar. Most contain egg, canola oil, applesauce, sugar, salt and vanilla – and you can choose to use either brown rice flour or sorghum flour in each one. A few do call for more elaborate ingredients, but to make the majority of
the recipes in this book, you won’t need to stockpile expensive gluten-free flours. I really appreciate this and count this as a major selling point.

I was pleasantly surprised by the ease and the flavor of the recipes I tried, and
there’s very little mess to clean up when you’re done. Another plus? You’ll never overeat or have waste when you make these recipes because the servings are so small.

So how did the muffins fare? These are quite tasty, and make a really quick
breakfast for anyone on a gluten-free diet (adults and kid alike). I served the
muffins topped with plain yogurt and right in the ramekins, but you can un-mold
them if you prefer. I also substituted a nectarine for the peach, and organic coconut
oil for the canola oil, with great results.

Peach Muffins
Makes 2 muffins

The flavor of peach cobbler in a tender, moist muffin! You can substitute cinnamon
for the nutmeg and straight-sided microwave-safe bowls or cups for the ramekins, if needed.

1 egg
1 tablespoon canola oil
3 tablespoons applesauce
1/16 teaspoon salt
3 tablespoons brown rice flour
½ teaspoon baking powder
1 ½ tablespoons sugar
1/16 teaspoon nutmeg
4 drops vanilla extract
1 peach, peeled, cored and finely chopped (1/2 cup)

1. In a small bowl or cup, briefly beat egg until almost uniform in color. Add remaining ingredients and mix well to combine.

2. Spray 2-cup ramekin with nonstick cooking spray. Pour batter into ramekins and tap base to level batter.

3. Microwave on high for 2 minutes and 15 seconds. Muffins will rise and then settle a little during baking. Gently remove from dish and cool.

Source: Gluten Free in Five Minutes by Roben Ryberg.

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Winnie Abramson has a graduate degree in naturopathic medicine and is passionate about the connection between good food and good health. You can find her musings on holistic nutrition and green living, along with her recipes and photos, on her blog: Healthy Green Kitchen.

More places to find Winnie:
Twitter | Facebook | Pinterest | Google+

Roasted Artichoke Dip from ’100 Best Gluten-Free Recipes’

POSTED ON July 19th, 2012 BY Kym FILED UNDER Easy Reading

By Alyssa Rimmer -

If you’re newly gluten free, or even if you’ve been living gluten free for years, then
you know finding a basic cookbook is key. A book that’s full of delicious recipes that
you can turn to for inspiration and that you can trust.

Carol Fenster’s cookbook 100 Best Gluten-Free Recipes is just that. It’s a cookbook
full of basic recipes, many of which are gluten-free versions of your favorite classics. Whether you’re craving pasta, pizza, muffins or cupcakes, Carol’s book has it all.

But what’s even more fabulous about this book is that includes tons of recipes that
are naturally gluten free too. These recipes need no tweaking at all from the
original version.

This recipe for Roasted Artichoke Dip, a classic dish that many of us always turn to when hosting parties, is full of flavor and easily made vegan (I simply substituted nutritional yeast for the cheese). But roasting the artichokes is what makes this
dish sing. They bring a smoky, charred flavor to the dip that pairs perfectly with the brightness of the lemon.

This recipe is best served with your favorite gluten-free crackers and vegetables,
but you could also use this dip as a spread on sandwiches, toast or even burgers. Simple and delicious, this recipe will be sure to please your crowds both big and
small.

Roasted Artichoke Dip
Makes 8 servings

½ cup fresh lemon juice
⅔ cup extra-virgin olive oil
2 large garlic cloves, minced
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 (14-ounce) package frozen artichokes, thawed
2 teaspoons dried thyme
2 teaspoons dried basil
2 tablespoons nutritional yeast

1. Place a rack in the middle of the oven. Preheat the oven to 350 degrees F. In a
large, heavy, ovenproof skillet, combine 6 tablespoons lemon juice, 2 tablespoons
oil, the garlic, salt and pepper. Add the artichokes and toss to coat. Bring the
mixture to a boil over high heat. Remove from the heat and place the skillet, uncovered, in the oven.

2. Bake until the artichokes are tender and lightly browned, about 30 – 45 minutes. Remove from the oven and cool for 10 minutes.

3. Place the roasted artichokes in a food processor and add the remaining 2 tablespoons lemon juice, the remaining oil and the thyme, basil and nutritional
yeast. Process until thoroughly blended. Taste and add additional salt and pepper,
if desired. Serve immediately.

————–

Get your daily dose of the Queen of Quinoa!
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Alyssa Rimmer is the quinoa-obsessed girl behind the gluten-free blog Queen of Quinoa. Alyssa loves experimenting with nutritious and whole-food ingredients and seeks to encourage the everyday home chef that cooking and eating gluten free can not only be healthy, but also delicious and fun.

Spinach, Pear & Beet Salad with Sherry Dressing from The Dairy-Free & Gluten-Free Kitchen

POSTED ON June 28th, 2012 BY Jacqueline FILED UNDER Easy Reading

By Miachel Pruett -

The Dairy-Free & Gluten-Free Kitchen is a handy book to have in even a non-gluten-free kitchen, as the recipes range from healthful salads to sweet cakes to basic ingredients (gluten-free flour and almond milk were my favorites of those). Although people may have some of the simpler recipes already memorized, there is sure to be something new for even the most weathered cook.

Denise Jardine, the author of this trove of recipes, presents simple dishes that are healthful, with a few delightful indulgences (just read her French Toast!). With most cookbooks, I get a little frustrated by not only the vast number of ingredients but
their difficulty to procure. She keeps it simple. Here are mainly everyday items that you can find in your corner grocery store, or better yet, in your pantry already.

Along with her simple ingredients and careful avoidance of any gluten, a delightful surprise is the handy allergy reference at the top of each recipe. She lists several other allergies such as egg, nut and soy, making it handy to accommodate multiple dietary restrictions.

Eventually I decided on her Spinach, Pear and Beet Salad with Sherry Dressing, as a refreshing cool-down to the recent summer heat. The complexity of texture, flavor
and color make this my new favorite dish. The crisp pear and spinach greens complement the chewy cranberries, meaty beets and sweet dressing. This would make an equally great party dish, as the bright red beets and green pears add a splash to the table.

Spinach, Pear and Beet Salad with Sherry Dressing

from The Dairy-Free & Gluten-Free Kitchen by Denise Jardine
4-6 servings

For the Salad
3 medium golden or red beets, trimmed
6 cups stemmed baby spinach leaves, lightly packed (about 1 bunch)
3 ripe Bartlett or Bosc pears, peeled, cored and cut into1/4-inch-thick slices
1/3 cup dried cranberries

For the Dressing
1 cup peeled, cored and diced ripe Bartlett or Bosc pear (1 or 2 pears)
1/3 cup dry sherry
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
1 small shallot, chopped
1 teaspoon gluten-free Dijon mustard
1 teaspoon date syrup or honey
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

1. Prepare the beets: Preheat the oven to 425°F. Wrap the beets individually in aluminum foil, enclosing them completely. Roast the beets in the oven for about 1 hour and 15 minutes, or until tender when pierced with a fork. Allow the beets to cool completely, about 2 hours or overnight. Using a sharp paring knife, peel the beets and slice them 1/2 inch thick. Meanwhile, prepare the dressing.

2. Prepare the dressing: Combine the diced pear, sherry, olive oil, lemon juice, shallot, mustard, date syrup, salt and pepper in a blender and puree until smooth. Taste and correct the seasonings.

3. Assemble the salad: Place the spinach in a large bowl. Pour the dressing over the greens and toss to coat. Divide the greens equally amount 4 to 6 plates. Arrange the pear slices and beets atop the greens, and scatter the cranberries over them. Serve immediately.

—————

Miachel Pruett cooks, bakes, and eats a whole lot in her tiny Brooklyn kitchen.
She’s a friendly Southerner, so just shoot her a message on her colorful food blog
Spiced Curiosity or on Twitter.

Citrus Roasted Tofu from Vegan Holiday Kitchen

POSTED ON June 21st, 2012 BY Jacqueline FILED UNDER Easy Dining, Easy Reading

Editor’s Note: We’re excited to welcome Yossy Arefi-Afshar to our Easy Reading
review team. Having worked in restaurant kitchens, she brings her love of food
(along with her trusty Pentax camera) to give us a gluten-free perspective on
a non-gluten free, vegan cookbook.

—————–

by Yossy Arefi-Afshar -

Vegan Holiday Kitchen is the latest release from established vegetarian and vegan cookbook author, Nava Atlas. The book guides its readers through both secular and religious holidays – from Thanksgiving to Rosh Hashanah to the Fourth of July – providing easy-to-follow recipes for simple main dishes, side dishes and desserts
that can feed a crowd.

This book was not written specifically as a gluten-free cookbook, but when Nava realized that many of the recipes were naturally gluten free or easily adapted, headings were added under the title of each recipe to indicate whether a dish is
gluten free (or soy free or nut free), followed by the adaptations readers can make
to the ingredients to suit their own diets. In addition, the recipes aim to keep holiday cooking simple and often call for store bought vegetable broth, seasoning blends
and pre-made puff pastry or pie shells which could be replaced with gluten-free alternatives.

As a baker and dessert lover, I was hoping to see some gluten-free adaptable
sweets; there are a few, but many of the adaptations are on the savory side.
However, the recipes for Unbaked Peach and Berry Crumble made with quinoa
flakes and Skinny Fig Bars with oatmeal crust definitely caught my eye and will be
on my list of treats to try as those fruits come into season.

I ended up making the Citrus Roasted Tofu. Listed in the Easter chapter, its light and fresh flavors would be great any time of year. The heading of the recipe
identified it as gluten free, but the ingredients listed soy sauce, which is generally
not gluten free. I easily substituted tamari for the soy sauce, but small oversights
like this one make it a bit obvious that this book was not written specifically for
gluten-free folks. With that said, the dish was easy to execute and a great way to
use up some of the marmalade surplus I have taking up space in my pantry. The garnish of sautéed almonds and carrots dusted with curry powder was a perfect counterpoint to the sweet marmalade glaze on the tofu and a sprinkling of chopped fresh parsley brightened the whole dish in both color and flavor.

Despite the fact that Vegan Holiday Kitchen was not written specifically as a gluten-free cookbook I think it’s a good resource for hosts and guests who would like to
whip up tasty dishes to accommodate the wide variety of food allergies and preferences that are now present around many holiday tables.

—————–

Citrus Roasted Tofu

from Vegan Holiday Kitchen by Nava Atlas
6-8 servings

2 14-16 ounce tubs of extra firm tofu
1 tablespoon olive oil or other healthy vegetable oil
8 to 10 baby carrots, quartered lengthwise
1 to 2 cloves garlic, minced-optional
⅓ cup slivered almonds
¼ teaspoon curry powder
¼ cup minced fresh parsley

Orange Marinade
Juice of 1 orange
Juice of 1 lemon
2 tablespoons reduced sodium gluten-free soy sauce (or tamari)
½ cup orange marmalade
1 tablespoon olive oil or other healthy vegetable oil
1 tablespoon dried tarragon
several grindings of black pepper

1. Preheat oven to 425ºF.

2. Cut each block of tofu into 8 slices (about ½ inch thick) crosswise. Blot well between several layers of paper towel or a clean towel.

3. Combine the ingredients for the marinade in a small mixing bowl and whisk together.

4. Arrange the tofu in a single layer on a parchment-lined roasting pan. Spoon the marinade generously over the surface of the tofu. Roast for 15 minutes, or until the tofu begins to turn golden.

5. Carefully flip the tofu with a spatula and spoon more marinade over the surface (you’ll likely have a bit leftover). Roast for 15 minutes longer or until the tofu is firm and golden.

6. Meanwhile, heat the oil in a small skillet. Add the carrots, garlic and almonds, and sauté over medium heat, stirring frequently, until both are golden. Stir in the curry powder and remove from the heat.

7. When the tofu is done, transfer to a rectangular or oval serving platter or two, depending on their size, with slices slightly overlapping one another. Sprinkle the carrot-almond mixture evenly over the surface, topped by the parsley. Serve at once, passing around the additional marinade.

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Yossy Arefi-Afshar is a food photographer, baker, and recipe developer. During her stint working in restaurant kitchens, Yossy started the blog Apt. 2B Baking Co. where, with her trusty Pentax film camera, she photographs and writes about seasonal desserts and preserves. She currently lives in New York, but will always love her native city of Seattle. You can follow her adventures on Twitter, Facebook and Instagram.

Sweet Eats: A Healthy Twist on the Classics

POSTED ON June 14th, 2012 BY Jacqueline FILED UNDER Easy Reading

By Louise*Sk -

No need to say that when Easy Eats asked me if I wanted to review a recipe for the blog, I was on board from the start! I chose the Italian Cheesecake (page 42) in
Marcia Slawson’s new e-Book, Sweet Eats.

It didn’t stay long in the fridge – in two days,
the four of us had eaten everything.

I love the flavor and the texture of the recipe. I have to admit that what I personally prefer in a cheesecake is the crust. Thus, I was a bit disappointed when I discovered that my cheesecake wasn’t going to have any crumbly layer – just the fluffy layer. Actually, what author Marcia Slawson suggests is that the flour is put directly in the
“usual topping layer.” I found it to be quite thick, almost like a French flan, but the
taste was good!

For a European like me, it was a bit tricky to convert the measurements into
European ones. So for instance, for 1/2 ounce ricotta, I used 125 g. Otherwise, for tablespoons I used my classic tablespoons, and for the cups of wet ingredients I counted 1 cup = 250 ml. So that’s that. This was the trickiest part of the recipe I’d say. But once you’ve converted the measurements it gets quite easy. It’s a good idea to
let it cool in the fridge until the next day. That I’ve learned from all the previous cheesecakes my dad used to make when we were little, so I won’t argue with Marcia on that one. You should note that after 24h in the fridge, the cheesecake falls down
a bit. I did half portion, so you’ll have a much bigger cake if you do the whole portion recipe!

In general Marcia’s recipe book Sweet Eats is a good tool for gluten-free baking. Indeed, the recipes are quite clear and information is given in the beginning concerning specific gluten-free baking ingredients (which is useful when you are
new at all this). What I felt was missing were beautiful pictures of all the cakes and maybe more specific sections with the types of cake that you want to perform. That said, trying the cheesecake recipe had me wanting to try other of her recipes.

As there was no “dough layer”, which is traditional in an Italian version, I called it the
“à la Italian Cheesecake”. Doesn’t it look delicious?

Italian Cheesecake

Reprinted with permission from Sweet Eats by Marcia Slawson

8 ounces organic cream cheese
1 cup organic ricotta cheese
3/4 high quality raw (dark) agave
2 large organic eggs
5 tsp brown rice flour
5 tsp organic corn starch or tapioca starch
1 1/2 tsp pure vanilla extract
8 tbsp organic unsalted butter
1 cup Fage 2% plain greek yogurt

My European version (half size)
113g cream cheese
125g ricotta
1 egg
0,6 dl + 2tbsp agave
2,5 tsp brown rice flour
2,5 tsp corn starch
1 + 1/2 tsp pure vanilla extract
125 ml plain greek yogurt

Preheat oven to 325°F

Grease and lightly flour a deep dish glass Pyrex pie plate, Corningware pie plate or 10-inch springform pan (easiest for removal of cake). An easy way to flour pan is to put a small amount of (brown rice) flour into a small fine mesh strainer and shake evenly around the pan. If using oil spray it is not necessary to flour pan.

Melt butter in small saucepan over very low heat stirring constantly until melted. Remove from heat and allow to cool.

Use an electric mixer to mix cream cheese and ricotta until well combined. If using a hand held mixer start on low speed and increase to #3 speed. Use low speed if using a stand mixer.

Add agave and mix on medium speed until creamy (hand held mixer) or medium-low speed (stand mixer). Add eggs one at time mixing well after each addition. Add flour, cornstach (or tapioca starch) and vanilla extract and beat well on medium speed (hand held mixer) or medium-low (stand mixer). Add melted and cooled butter and continue beating. Add yogurt and mix well on medium speed (hand held mixer) or medium-low (stand mixer) until completely incorporated. Drain off any liquid on top of yogurt container before measuring.

Pour into prepared pan and bake for 45 minutes in preheated oven. Afer 45 minutes turn oven off and leave the cake in the warm oven for 1 and 1/2 hours. Remove from oven, cover and chill in refrigerator for 24 hours.

Optional: Top with fresh fruit or Vanilla Yogurt topping.

—————-

Editor’s Note: We are excited to have Louise review Marcia Slawson‘s new
e-Book, Sweet Eats, for us. As she lives in France, Louise gives us
her thoughts both on the original recipe as well as adapted measurements to
befit a European kitchen. Enjoy!
—————-

Louise a Danish/French lifestyle and food blogger who writes about healthy, organic and gluten-free living – a diet she’s adapted to since 2008. She started writing her blog (BY LOUISE*SK LIFESTYLE) during the summer of 2011 because she was tired of all the sad-looking gluten-free blogs that didn’t make her want to bake or be happy about her (forced) lifestyle. Check our her blog or find her on Facebook, Twitter and Pinterest.

The Gluten-Free Baking Book

POSTED ON June 7th, 2012 BY Jacqueline FILED UNDER Easy Reading

By Erin Swing -

First off, the subtitle “250 small-batch recipes for everything from brownies to cheesecake” caught my attention. I personally find that traditional recipes yield too much for my small household, so The Gluten-Free Baking Book by Donna
Washburn and Heather Butt was already intriguing.

This is the authors’ sophomore effort, and it clearly shows with their keen
organization of recipes and the format of the recipes. Washburn and Butt dedicate twenty pages to gluten-free and baking basics such as understanding whole grains, gluten-free baking ingredients, nutritional content of flours and starches as well as kitchen terminology. In addition, they include glossaries in the back clearly defining equipment, ingredients and techniques. Printed in black and white, with a few
sections of high-gloss photos of highlighted foods, each recipe fits nicely on one
page in a very organized fashion: the ingredient list on top in volumetric measurements (both imperial and metric – the writers hail from Canada),
numbered instruction lists below and extra information such as serving size, tips, variations and nutritional information in the margin.

I decided to make the carrot cake with cream cheese frosting. The recipe calls for
mini Bundt cakes pans. I chose the cupcake variation, which makes 6 individual servings. I prefer recipes that have the major ingredients (especially the flours)
listed by weight. There can be huge variations in density by brand in addition to differences in packing and measuring by individual, so I missed having that information. As for the frosting, I followed the “Mini Batch Cream Cheese Frosting.” Again, I feel that a weight listing would have been very helpful, and this was such a small batch that using a handheld electric mixer felt like overkill.

The final product was quite good – a very traditional version with the raisins,
walnuts and warm spices. It was very moist in texture, with a somewhat gummy texture to the crumb that might be eliminated with less xanthan gum. Were I to
make this recipe again, I would increase the cinnamon, add ginger and maybe
include some lemon or orange zest to add brightness to the cake, and I would add
a touch of salt and lemon juice to the icing to elevate the flavors.

Overall, I think this is a solid cookbook and I look forward to trying more.

Carrot Cake Cupcakes
Makes: 6 servings

3/4 cup sorghum flour
1/4 cup tapioca starch
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon xanthan gum
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/3 cup granulated sugar
1 large egg
1/4 cup milk
3 tablespoons vegetable oil
1/2 teaspoon vanilla extract
3/4 cup carrots, shredded
1/3 cup walnuts, toasted and chopped
1/3 cup raisins
3/4 cup Cream Cheese Frosting (below)

1. In a bowl or plastic bag, combine the first nine ingredients. Mix well and set aside. In a separate bowl, using a handheld electric mixer, beat the sugar, eggs, milk, oil and vanilla until combined. Add dry ingredients and carrots; mix until just combined. Stir in walnuts and raisins.

2. Spoon batter into lined muffin pan, dividing equally. Using a moistened spatula, spread to edges and smooth tops. Let stand for 30 minutes. Meanwhile, preheat oven to 350 degrees F (180 degrees C).

3. Bake for 20 to 23 minutes or until a tester inserted into the center of the cakes comes out clean. Let cool in pan on a rack for 5 minutes. Remove from pan and let cool completely on rack. Frost with Cream Cheese Frosting.

Mini Batch Cream Cheese Frosting
Makes: 3/4 cup

1/4 cup brick cream cheese, softened
2 tablespoons butter, softened
1 cup confectioner’s sugar, sifted
1/2 teaspoon vanilla extract

1. In a bowl, using a handheld electric mixer, beat cream cheese and butter until light and fluffy. Beat in confectioner’s sugar and vanilla until blended.

—————

Erin Swing is a gluten-free organic chemist & chef, AKA The Sensitive Epicure.
Her mission is to improve lives through smart development of kick-ass gluten-free
food. Diagnosed with celiac disease in 2003 and a mild milk allergy in 2008,
she wants to create and teach you how to make gluten-free food so good
you don’t have to compromise.

“Great Gluten-Free Vegan Eats”

POSTED ON May 31st, 2012 BY Jacqueline FILED UNDER Easy Reading

Editor’s Note: We were so psyched by Allyson’s book and that Autumn – one of our favorite gluten-free bloggers – wanted to get a further scoop, that we decided to feature the book both on the blog and in the magazine. Have fun exploring both Autumn’s Autumn Makes and Does and Allyson’s Manifest Vegan blogs,
and check out Autumn’s recent post for us on Cooking for Vegan Friends!

——————-

By Autumn Giles -

Allyson Kramer, author of the popular blog Manifest Vegan, was a committed vegan when she was diagnosed with celiac disease. She answers the question “But what’s
left to eat?” in her new book, Great Gluten-free Vegan Eats. The book, which is organized intuitively by type of dish (breakfasts, main courses, etc.), begins with a chapter on basics. Taking the DIY route to building a gluten-free vegan pantry,
Allyson demystifies kitchen projects like making almond milk, homemade pasta and even a vegan white chocolate baking bar. Rather than admonishing readers to follow her recipes exactly, Allyson focuses on empowering them to feel comfortable using her recipes as a starting point. I love that!

I’m not vegan, so I found myself most interested in the recipes that were closest to stuff I typically eat. That said, I enjoy experimenting with vegan baking and I’ve long admired Allyson’s gluten-free vegan baking prowess via her blog. She uses some clever kitchen science (hello, vinegar) with impressive results in recipes like her
Dark Chocolate Chipotle Cake, which has amazing texture and stayed fresh even
after a couple days on the counter. The cashew-based Chocolate Hazelnut Brownie Cheesecake officially converted me to team cashew cheesecake. However, my favorite recipe that I tried from the book was a savory one: Cinnamon Roasted Cauliflower. This recipe takes all the best parts of roasted cauliflower, which I’m already a fan of, and makes them even better. It’s definitely going into my regular rotation.

The book also features a number of familiar, comfort-food dishes made gluten-free and vegan. I enjoyed the Rosemary, Leek and Potato Pie, which is reminiscent of scalloped potatoes. I had high hopes for the Mac n’ Cabbage Polonaise, but it didn’t end up being my style. I have a soft spot for vegan mac n’ cheese type recipes like
this one and was into the idea of adding cabbage, but didn’t love the crumble
topping. However, like Allyson encourages, it did provide the impetus for me to embark on a gluten-free vegan mac n’ cheese quest and get closer to developing a recipe that suits my taste.

Overall, I think Great Gluten-free Vegan Eats would be a good resource for gluten-
free folks who also avoid dairy or eggs or those who are looking to reduce the
amount of animal products in their diets. Even after cooking from it for a couple
weeks, there are still recipes that I want to try, like these Pizza Crackers.

Pizza Crackers

Reprinted with permission from Fair Winds Press.
Yield: About 70 crackers, 3 crackers per serving

2 cups (260 g) chickpea flour
½ cup (65 g) sorghum flour, plus more for rolling
½ cup (65 g) potato starch
½ cup (65 g) nutritional yeast
1 teaspoon xanthan gum
1 teaspoon sea salt
2 to 3 teaspoons ground pizza seasoning, plus more for sprinkling
1/ 3 cup (80 ml) olive oil
¼ cup (60 g) tomato paste
¾ cup (180 ml) cold water

Preheat the oven to 350°F (180°C, or gas mark 4). In a large bowl, combine the chickpea flour, sorghum flour, potato starch, nutritional yeast, xanthan gum, salt and pizza seasoning until well mixed. Using a large spoon, stir in the olive oil, tomato paste, and cold water. Mix until very well combined. Turn the dough out onto a lightly floured surface and knead just until the dough is uniform in texture and color. Add a little more flour to your rolling surface and pat out the dough to about 1 inch (2.5 cm) thick. Sprinkle the top with a touch more sorghum flour and flip over.

With a lightly floured rolling pin, roll out the dough until it is about 1/8-inch (3 mm) thick. Use a circular cookie cutter or a pizza wheel to cut out 1½-inch (3.8 cm) shapes of dough. Sprinkle with additional pizza seasoning. Use a flat metal spatula to scoop up the shapes and place on an ungreased baking sheet, spacing them about 1 inch (2.5 cm) apart.

Bake for about 30 minutes, flipping once halfway through the cooking time. The crackers will have a reddish hue (from the tomato paste) but should be slightly puffy and golden brown on both sides when they are done. Depending on the size of your baking sheets and oven, you may need to make 2 or 3 batches of crackers.

Let cool completely. Stored in an airtight container, these will keep for up to a week.

——————

Autumn Giles adores food and words. She shares the gluten-free food that she cooks and preserves on her blog Autumn Makes & Does. In fall 2011, Autumn started a bi-weekly podcast called Alphabet Soup. Alphabet Soup is about, you guessed it, food and words. Autumn loves connecting with new folks over food. Join the conversation on Twitter @autumnmakes and on the Autumn Makes & Does Facebook Page.

Spanish Tortilla from “Every Day Slow Cooking”

POSTED ON May 24th, 2012 BY Jacqueline FILED UNDER Easy Reading

By Meghan Splawn –

Clever. It’s the one word that best describes Kimberly Mayone & Kitty Broihier’s Everyday Gluten Free Slow Cooking. I somehow always forget how brilliant the slow-cooker is for staples like beans or stock, but Mayone and Broihier have reminded
me that this a kitchen tool I should utilize daily.

Everyday lives are more hectic than ever before; we’re expected to work more
hours, share our work through multiple social networks and put dinner on the table
each day just so we can tweet about. This can be especially daunting if one or more
of your household has an allergy. Slow cooking can be a saving grace and with over 140 recipes ranging from breakfast to dessert, Everyday Gluten Free Slow Cooking could be your guiding light.

Everyday Gluten Free Slow Cooking also includes tips for those new to gluten-free eating and purchasing a slow-cooker. The recipes are easy to read and follow, some with especially clever short cuts (the recipe below swaps prepping potato for kettle chips!). My favorite section, and one I will be going back to often is the “Cook It Once, Eat It Twice” chapter. These recipes include sub recipes for cooking the leftovers in new and exciting ways.

I wish the book included some photography (there is none but I’m a sucker for a
pretty plate), and some of the recipes would be improved on with weights measurements in addition to volumes. Still I’d consider this a good starting point for anyone wanting to get more out of their slow-cooker and off their schedule.

A Spanish Tortilla is a close cousin of the frittata and the omelet. A tapas style dish served either warm or cold, it can be enjoyed for brunch, lunch or dinner. I usually think of this dish as a special occasion, because slicing the potato paper thin
requires time and patience. But this recipe uses kettle style potato chips instead, which cook to a pleasantly soft texture in the slow-cooker. I used the volume measurement recommended, but in the future I’ll probably use a whole 5-ounce
bag of the chips. Enjoy this dish as a light summer dinner with a vinegar-y green
salad and a glass of wine.

Visit Mayone and Broihier at www.glutenfreeslowcooking.com.

Spanish Tortilla

by Kimberly Mayone & Kitty Broihier, MS, RD
Reprinted and adapted with permission from Everyday Gluten-Free Slow Cooking (Sterling 2012)

Serves 6

Cook’s note: Mayone and Broihier recommend a 5-quart slow cooker for most recipes. As cooker’s do vary by manufactures, keep on eye on this while after the one hour mark. I found the cooking time on HIGH to be a little longer than mine need.

Non-stick cooking spray
2 1/2 cups purchased kettle-cooked potato chips (about 3 ounces)
8 large eggs
1/4 cup water
1/3 cup finely chopped roasted red peppers
1/3 cup finely chopped prosciutto di Parma
2 scallions, thinly sliced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
pinch cayenne pepper

Coat the inside of the slow cooker crock with cooking spray. Line the crock pot with an even layer of the chips, set aside.

Whisk together the eggs and water in a medium mixing bowl. Add the remaining ingredients and stir well to combine.

Pour the egg mixture over the chips. Use a spoon to very gently mix the eggs and chips (it is ok if the chips stick out of the mixture).

Cover and cook 4 hours on LOW (or 1 1/2 hours on HIGH). The center of the tortilla should be set. Let the tortilla rest, uncovered, 10 minutes. Run a knife around the edge of the tortilla before cutting into wedges.

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Meghan Splawn is a recipe developer, baker, and caramel lover. She currently manages Alton Brown’s cookbook projects and blogs over at Stir and Scribble.com. She lives with her husband, daughter, and two dogs in Atlanta, Georgia.

“Four Ingredients Gluten Free”

POSTED ON May 17th, 2012 BY Jacqueline FILED UNDER Easy Reading

By Cara Reed -

When I received a copy of Kim McCosker’s and Rachael Bermingham’s 4 Ingredients Gluten-Free cookbook, at first I was skeptical. Four ingredients? That’s it?! And it will taste good? Taking a deep breath and trusting the promise on the cover that this
really is the “easiest gluten-free cookbook you’ll ever own!” I set out to make a
pancake recipe that really caught my eye.

I was thrown off at the fact that the recipe did not call for oil or sugar — ingredients
I am used to adding to a pancake recipe. But once I took a bite out of these bad
boys, all skepticism completely disappeared. There was a full-on party going on
inside my mouth as I sunk my teeth into chunks of tangerine inside the pancakes,
a fruit that I would have never thought to have included into my favorite breakfast
food! These women prove that a recipe doesn’t need a long list of ingredients in
order for it to taste oh-so good.

Perfect for that lazy Sunday morning when you don’t want to spend too much time
in the kitchen and want something fast but homemade, these Citrus Pancakes will
be a sure winner for you and your family. Not only are they probably the easiest
pancake recipe you could ever have in your repertoire, they are also a great way to sneak in some extra vitamin C into your kids’ diet without them knowing it. They will
be too busy gobbling these up to even know that there are hidden chunks of fruit
inside.

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Citrus Pancakes
From 4 Ingredients Gluten-Free
Serves 4

2 tangerines
1 c. GF self-rising flour (my note: I used GF Bisquik)
1 egg
1 c. milk

Grate the zest from the tangerines, then separate into segments and chop. In a bowl, combine the flour, egg, and a pinch of sea salt. Gradually beat in the milk until the batter is thick and smooth. Add the tangerine zest and segments.

Heat a nonstick skillet. Pour the batter in to make whatever size pancakes you want. Cook until bubbling on top, then flip and cook the second side.

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Native of southern California, Cara is the creative blogger behind Fork and Beans. Her specialty is creating some of the most memorable recipes for those unable to eat gluten, eggs and dairy. Say hi on Facebook, Twitter and Pinterest.

“Complete Gluten-Free Diet and Nutrition Guide”

POSTED ON May 10th, 2012 BY Jacqueline FILED UNDER Easy Reading

By Emily Christenson -

When given the choice, I choose brownies. Eating gluten free, I’ve experimented
with baking many of the desserts that I enjoyed in their classic, wheat-filled
versions. I’ve made some less-than-perfect batches of my favorite treats, and I’m
always searching for that perfect one. The quality I’m looking for in a successful gluten-free recipe is for my gluten-eating family and friends to enjoy it just as much
as the original.

This brownie recipe passes the test.

I was thrilled when Easy Eats sent me the Complete Gluten-Free Diet and Nutrition Guide to review. This book would be a helpful addition to anyone new to the gluten-free lifestyle, especially those diagnosed with celiac disease or gluten intolerance.
It contains a great deal of well-researched information regarding gluten-free food safety, medical testing and how to meet nutrient requirements on a gluten-free diet. And, of course, there’s a plethora of healthy recipes to get a person started on enjoying their new way of eating.

This recipe calls for some ingredients I’d never thought to try in brownies, such as sunflower oil and unsweetened applesauce. I was pleasantly surprised by the outcome. There’s much debate amongst chefs and home cooks on what defines the perfect brownie. I love a brownie that’s crunchy on top, rich and gooey in the middle. These brownies turned out deliciously moist, with a cake like crumb, and very chocolaty from the cocoa powder and dark chocolate chips in the batter. There’s
also the option of icing the top of the finished brownies with melted chocolate! But what I like best about this recipe is that my kids loved these little treats and declared them “the best”. I hope you enjoy this healthier, gluten-free
dessert as much as we did.

Chocolate Chip Brownies
Makes 16 squares (1 per serving)

If you love chocolate, you’re going to love these brownies. Enjoy them with your friends and family — no one will know they’re gluten-free!

1⁄4 cup / 60mL sorghum flour
1⁄4 cup / 60mL tapioca starch
1⁄4 cup / 60mL unsweetened cocoa powder
1 tsp / 5mL GF baking powder
1⁄4 tsp / 1mL salt
3⁄4 cup / 175mL granulated raw cane sugar
1⁄4 cup / 60mL sunflower oil
1⁄4 cup / 60mL unsweetened applesauce
2 eggs
1 tsp / 5mL vanilla extract
1⁄2 cup / 125mL GF semisweet chocolate chips
1 cup / 250mL chopped walnuts (optional)

Preheat oven to 350°F (180°C). Prepare an 8-inch (20 cm) square metal baking pan, lined with parchment paper, leaving a 2-inch (5 cm) overhang.

In a small bowl, whisk together sorghum flour, tapioca starch, cocoa, baking powder and salt. In a large bowl, whisk together sugar, oil and applesauce. Beat in eggs, one at a time, and vanilla until well blended. Stir in flour mixture until just combined. Fold in chocolate chips and walnuts (if using). Spread evenly in prepared baking pan.

Bake in preheated oven for 35 to 40 minutes or until a tester inserted in the center comes out clean. Let cool completely in pan on a wire rack. Using parchment paper as handles, transfer to a cutting board, then cut into squares.

Icing (optional)
1⁄2 cup / 125mL GF semisweet chocolate chips

While brownies are cooling on rack, place chocolate chips in a small saucepan. Place on the stovetop and let the heat from the oven melt the chocolate. Stir until smooth and spread over cooled brownies.

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Emily Christenson is a wife, mother and home chef living and cooking in Minneapolis, MN. When not happily creating delicious meals over a hot stove, you might find Ms. Christenson at a farmer’s market or food co-op, immersed in local food and culture. Check out her food musings at www.mplsrealfoodlover.com or on Facebook.