Sunday, September 28, 2014
This recipe is inspired by Alanna Taylor-Tobin's gorgeous blog The Bojon Gourmet. Her recipes are health conscious and modern and her photos are stunning. It was her recipe for Gluten-Free Pumpkin Ricotta Gnocchi that caught my eye. I realized I really needed a recipe for a basic gluten-free, dairy-free potato gnocchi! Gnocchi are surprisingly easy to make. Usually they contain just potatoes, wheat flour, eggs, and salt. For my gluten-free version, I tried nutrient dense flours like millet, but the texture was a bit gritty and the strong grain flavors competed with the lovely, light flavor of potato that makes gnocchi so comforting and such a great vehicle for sauces.
So, I kept thi hold everythig together. The result is light, te
As a mai
Thursday, September 25, 2014
L'Shana Tova! Today is Rosh Hashanha, the Jewish New Year, and I'm off to the Upper West Side to visit my dad's cousin, Clarice. Every year I make something with apples and honey, eaten on Rosh Hashanha to express hope that the coming year will be sweet.
This year, it's a French-style apple tarte, drizzled with honey and baked in a gluten-free almond short crust.
The crust recipe couldn't be simpler, and you could used it for any sweet filling. Pre-bake for pudding or fresh fruit tartes. I par baked it for 10 minutes at 325 degrees before adding a healthy schmear of homemade spiced apple sauce, then layers of very thinly sliced apples sprinkled with cinnamon, drizzled with honey, and dotted with butter. I baked the tarte for about an hour at 325 so as not to burn the almonds in the crust, but you could shorten the time and crank up to 350 if you watch the edges carefully. Make sure to place the filled tarte pan on a large baking sheet for baking, so you don't risk ruining the delicate crust as you take it out of the oven.
For one 10-inch tarte pan with removable bottom, you will need:
2 cups blanched almond meal
3 tablespoons glutinous (sweet) rice flour
1 tablespoon sugar
1/4 teaspoon salt
1/4 cup cold butter or Earth Balance Buttery Sticks (1/2 stick), cut into small pieces.
Cut the butter into other ingredients with a pastry cutter, a food processor, or your fingers. As the butter warms, the dough will start to hold together. Press firmly into your tarte pan. Prick with a fork before par or pre-baking.
Sunday, September 21, 2014
Thursday, September 11, 2014
Bisquick's done a surprisingly decent job! The ingredient list is short (rice flour, sugar, leavening, potato starch, salt, xantham gum) and much more "natural" than regular Bisquick. I made dairy-free drop biscuits with soy-free Earth Balance Buttery Sticks and Rice Dream Original Rice Milk. I followed the recipe on the box, the only exception being that I beat the egg whites separately for a little extra lift. Ener-G Egg Replacer would work, too.
The dough is too sweet for a savory application (say as a cobbler topping for chicken pot pie or even for dinner rolls) but I'd definitely use these biscuits for breakfast or as a base for a berry shortcake. Or I'd add berries, call them scones, and serve them for tea!
I'd love to hear your ideas on how to use this mix, so please post in the comments!
Friday, April 18, 2014
King Arthur Flour again! This time I tried their Gluten-Free Bread and Pizza Mix (Whole Foods and online) and adapted it for hot cross buns, for a client with lots of food allergies. This mix is remarkably light, fluffy, yeasty, and isn't gritty like a lot of g-free breads. The texture is probably the closest I've found to a dough made with wheat flour; for g-free baking, that's saying a lot. It's also really adaptable to a lot of different types of sweet and savory yeast breads, and serves as a good base with which to get creative. (If you can tolerate dairy and eggs, feel free to use them. However, the buns turned out beautifully with vegan substitutes.)
For 12 classic hot cross buns, you will need:
1 box King Arthur Flour Gluten-Free Bread and Pizza Mix
1 1/3 to 1 3/4 cups milk of choice. (I used rice milk. I found that the smaller amount of milk produced a slightly denser bun that rose in a more traditional round roll shape. The larger amount of milk produced a softer, more tender, more moist roll that spread a bit in the oven and looked more like a scone. Both were delicious. The choice is yours.)
4 tablespoons Earth Balance Soy-Free Buttery Sticks, melted
1/4 cup sugar
3 eggs equivalent of Ener-G Egg replacer, prepared according to package directions
Zest of 1 lemon
Zest of 1 orange
2/3 cup currants. (Currants are classic, but raisins and dried blueberries are lovely, too.)
Citrus Glaze, optional:
Juice of 1 orange and juice of 1 lemon (about 1/2 cup total, more if you're using especially large fruit)
1lb box of confectioners sugar
Follow the "Glutenfree Bread" directions on the back of the box. Beat the melted Earth Balance, sugar, egg replacer, milk, and lemon and orange zest together before adding the flour and currants. Follow the directions for the first rise.
Line a thick aluminum half sheet pan with parchment paper. Stir the dough to deflate and, using your hands or a large serving spoon, form 12 dough balls, spaced about 2 inches apart, on the pan. (You may find that you need more than one pan, especially if you use the larger amount a milk for a moister roll that spreads in the oven.) Smooth the tops with wet fingers and preheat the oven to 350 degrees. Follow the directions for the second rise.
Bake until golden brown, about 30 minutes. Remove from oven and let cool in the pan. If you want to glaze the buns, pour the citrus juice into a large bowl and slowly whisk in the powdered sugar until you reach a consistency you like. I prefer the glaze thin to pour over the buns, so I used about half the box of powdered sugar. If you want a stiff glaze to be able to draw traditional crosses on your buns, you'll need most, if not the whole box of sugar.