tag:blogger.com,1999:blog-68617403573777735762024-03-13T09:01:40.748-07:00Globally Gluten Free!Journey the world searching for gluten, dairy and low/sugar free recipes.tiahttp://www.blogger.com/profile/03019976107765523327noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-6861740357377773576.post-63424662814301481472013-07-30T13:12:00.003-07:002013-07-30T13:12:30.909-07:00Easy GF, DF Pizza in 30 Minutes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1RjJkjGbXgq_xuBefAdsmrequs5UttOVWGMGfUIV5kXeBwm9IhjL5EHIr9BdUdQNIZIzUsbtRaNI4f-toOCcDyYZ49io5V3Pyy5bLBA0Neyxx1-97lxcHUpHZlb-02mT3__nYbLCWfr0/s1600/GF_PizzaDoughPourDone.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1RjJkjGbXgq_xuBefAdsmrequs5UttOVWGMGfUIV5kXeBwm9IhjL5EHIr9BdUdQNIZIzUsbtRaNI4f-toOCcDyYZ49io5V3Pyy5bLBA0Neyxx1-97lxcHUpHZlb-02mT3__nYbLCWfr0/s320/GF_PizzaDoughPourDone.jpg" width="320" /></a></div>
I try to test recipes at least 3 times before p:osting to make sure you all get the best results. Recently I've tried this GF recipe from Living Without magazine with nice results. Super easy to make, no kneading or rolling just pour out of the bowl onto your baking sheet, top then bake. Pizza from start to finish is about 30 minutes. I did modify their recipe a tad which involved rolling and turning which did not have any advantages in my experience. Also I used brown rice flour and guar gum for a healthier alternative.<br />
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Makes one round pizza or one rectangular pizza.<br />
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Heat oven to 400 degrees.<br />
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Combine together in mixing bowl.<br />
1/4 C arrowroot flour<br />
1/4 C tapioca starch<br />
1/2 cup chickpea or garbanzo flour<br />
1/2 cup brown rice flour<br />
1.5 tsp guar gum<br />
1 T coconut sugar or agave<br />
3/4 tsp salt<br />
2 tsp dry yeast<br />
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Mix in a bowl<br />
3/4 C warm water<br />
1 egg or for an egg free alternative 1/2 T flax meal with 1.5 T hot water<br />
1.5 T olive oil<br />
1/4 tsp cider vinegar<br />
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Pour wet ingredients into dry ingredients and beat till smooth.<br />
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Coat a pizza pan with some olive oil. I use a parchment paper sheet brushed with oil.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLCktoxN36T9UWVOkYWaOT_oz5wsndgNF09yxPvwPokW4ejQh3PkyQRrl_Z2FlTQ3kBoQqSgFQlEYrMJuLnWQMG8tRLGNUXYfOWLHv9DLgJbvvlcag_I4647gnmcst4vfIPhrOmkGMOMU/s1600/GF_PizzaDoughPourTopping.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLCktoxN36T9UWVOkYWaOT_oz5wsndgNF09yxPvwPokW4ejQh3PkyQRrl_Z2FlTQ3kBoQqSgFQlEYrMJuLnWQMG8tRLGNUXYfOWLHv9DLgJbvvlcag_I4647gnmcst4vfIPhrOmkGMOMU/s200/GF_PizzaDoughPourTopping.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVlf-mMuY_h_LXMxQPuvy-AMIIQFEbEGuZQqFEneXIQ3kNQfHeYYV7EehqqGclUaATG6lrGm9bFX1U3zx0jBNWSwq-kM3pd8U6qI7kqAPzbWmutX30x8OSQXLRDSbr2uIm44smm6g70cw/s1600/GF_PizzaDoughPourable.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVlf-mMuY_h_LXMxQPuvy-AMIIQFEbEGuZQqFEneXIQ3kNQfHeYYV7EehqqGclUaATG6lrGm9bFX1U3zx0jBNWSwq-kM3pd8U6qI7kqAPzbWmutX30x8OSQXLRDSbr2uIm44smm6g70cw/s200/GF_PizzaDoughPourable.jpg" width="200" /></a></div>
Pour dough on to pan and shape with spatula. Brush with olive oil and your choice of sauce. I like to use carmelized onions and mushrooms with pesto sauce. Bake for 14-16 minutes or till crust is crispy and brown.<br />
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In the photo, I added fresh veges and a line of Miso Mayo (a favorite at the house).<br />
Enjoy!tiahttp://www.blogger.com/profile/03019976107765523327noreply@blogger.com0tag:blogger.com,1999:blog-6861740357377773576.post-49730904771107860372013-02-25T21:40:00.000-08:002013-02-25T21:40:55.313-08:001st Annual San Francisco 2013 Gluten and Allergy Free Expo<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk-z-A1I8GZfmKR6VxWY0F3-LmZnxCosAtARdjxYtMn9UdN58SnLQ03D0oeu-iXkdOM6dF_H1XUAWm6q-BL9scbUonzuBSYSZdSMztemI-_rI-TqDG2CzhZFGsDIwVkqCiiltHyKP-2u4/s1600/2013-02-10_12-30-51_414.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk-z-A1I8GZfmKR6VxWY0F3-LmZnxCosAtARdjxYtMn9UdN58SnLQ03D0oeu-iXkdOM6dF_H1XUAWm6q-BL9scbUonzuBSYSZdSMztemI-_rI-TqDG2CzhZFGsDIwVkqCiiltHyKP-2u4/s1600/2013-02-10_12-30-51_414.jpg" height="320" width="179" /></a>This year we were privileged to have the GF expo held in San Francisco. There were several informative sessions on different approaches to dealing with gluten intolerance like using Enzymes; the Paleo Diet; How to Eat Out When Traveling; How Celiac and the GF Diet affect your Health. There were numerous cooking demos like Using Super Foods in Baking, GF Gourmet Desserts and Identifying Gluten in Asian Ingredients. The vendor fair was packed with both familiar and new GF products. For those of us with allergies it was heaven. Imagine having a room filled with food you CAN eat- Chips, ice cream, cakes, pastas, corndogs, pizzas, bread, bread and more bread!<br />
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One of my favorite was <a href="http://www.purelyelizabeth.com/">Purely Elizabeth,</a> a woman from NY State making wonderful granola with superfoods like organic chia, amaranth, quinoa, all free of refined sugar. Sweetened with low glycemic coconut or palm sugar, I had to buy a few bags. I hope they market it in the West Coast soon but for those of you who are in the East head out to your nearest store and ask for it.<br />
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I tasted the world's first ice cream and cheese made from GF whole grains by <a href="http://www.wayfarefoods.com/our-vision/what-makes-wayfare-different/">Wayfare</a>. Non GMO and low glycemic, this ice cream was creamy, smooth, not too sweet and absolutely delicious. They had Lemon, Blueberry, Chocolate, Maple and Vanilla flavors. Can't wait for them to be sold at our local Northern California markets. I was skeptical about the cheese but it turned out to be a rather nice tasting cheese for nachos.<br />
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<a href="http://www.secondhelping.com/products.html">Second Helping</a> served plump and juicy Corn Puppies, a GF corn dog with no nitrites, colors, fillers or preservatives that was really quite delicious.<br />
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It was inspiring to see these food entrepreneurs presenting their creations. Their offerings were fresh and unique. Some of them taking years to create the perfect mix. We all benefit from their labor of love. There was the South American couple who packaged the roadside treat, Pao de Queijo (recipe which I have featured in one of my previous blogs) but their company, <a href="http://www.pdeq.net/">P*DE*Q</a> has made it easy - keep frozen and bake when ready.<br />
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There were several GF flour mixes from companies like ThePurePantry which are sold in many WholeFoods and Blackbird Bakery (yes, the same bakery from the cookbook) who have packaged their flours into professional grade baking products which include a Choux pastry blend and a Bread blend. Review of these mixes will be forthcoming.<br />
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Overall, it was much fun in GF heaven. There are several more GF expos this year in different parts of the country, check out<a href="http://gfafexpo.com/"> their site</a> for the upcoming events.<br />
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tiahttp://www.blogger.com/profile/03019976107765523327noreply@blogger.com0tag:blogger.com,1999:blog-6861740357377773576.post-50218515955075617572012-07-12T19:07:00.001-07:002012-07-12T19:07:12.833-07:00More GF Bakeries in PortlandA reader brought to my attention that there are many other dedicated GF bakeries in Portland worth mentioning Petunia's Pies and Pastries, Tula, Cravin Ravin and Queen of Hearts to name a few. Unfortunately I did not have time to check it out for all of you but promise to on the next trip. With all those offerings, it sounds like Portland is up there with my hometown of San Francisco with a lot of offerings for those of us on the road. Thank you for those listings! Let's support these bakeries who make a difference for all of us!tiahttp://www.blogger.com/profile/03019976107765523327noreply@blogger.com0tag:blogger.com,1999:blog-6861740357377773576.post-74850729670800327142012-04-10T19:21:00.000-07:002012-04-10T19:21:36.661-07:00Mmm Australian Pavlova<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5El2WmPq6eQX8pZFwUbjpyWUML5EBLQfq_tgId15ZXpxbRvR1TVmAyv2I1246GuWq7PRd2DW-BTw5E132jjQqzG7F2Dv77S1Gn9EKbapqOkxLBOjptyI3bBxkdujK4N4G5FO8knX211Q/s1600/GF_Pavlova2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5El2WmPq6eQX8pZFwUbjpyWUML5EBLQfq_tgId15ZXpxbRvR1TVmAyv2I1246GuWq7PRd2DW-BTw5E132jjQqzG7F2Dv77S1Gn9EKbapqOkxLBOjptyI3bBxkdujK4N4G5FO8knX211Q/s320/GF_Pavlova2.jpg" width="320" /></a></div>I was first introduced to pavlova at a party in Melbourne. Imagine whipped cream cuddled in a large meringue shell that is crispy on the outside with a soft marshmallow-like center topped with kiwi and passion fruit seeds. Wow!<br />
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In my search to make this a GF, DF dessert, I tried a variety of low glycemic sugars - agave and coconut but could not get the results perfect. I was able to get good results lessening the sugar by a third yet still get the firm glossy stiff consistency for the shell. Less sugar, same yummy results.<br />
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I have tried replacing the whipped cream with soy cream, a cream made by blending a block of firm tofu with agave. It was pretty good however, the best results were from using the product "Mimic Creme" (see my earlier blog on this delicious whipped cream alternative) made with cashews and almond oil. You can try either depending on your allergies with nice results. The key to this is the meringue shell. Here is the perfect recipe for you to try:<br />
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Pavlova<br />
4 egg whites, room temperature<br />
2/3 cup sugar (Baker's Sugar gives nice results)<br />
1/2 Tbsp cornstarch<br />
1 tsp vinegar<br />
1/2 tsp vanilla<br />
1 cup Mimic Creme<br />
Fruit of your choice - kiwis, bananas, strawberries, blueberries, rasberries - wash well<br />
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Preheat oven to 280.<br />
Line a baking tray with parchment paper.<br />
Beat egg whites until soft peaks form.<br />
Slowly add in sugar, one tablespoon at a time. Beat till still glossy peaks form. Your meringue should be stiff enough to form.<br />
Sprinkle vinegar, cornstarch and vanilla over meringue and fold with a spatula.<br />
Spread the meringue on the baking sheet. Shape into a large circle with an indented center similar to making a bowl. This center or well will allow your cream to sit in the middle.<br />
Bake for about an hour until the meringue is light brown.<br />
Turn off oven and leave door slightly ajar and let meringue cool. As it cools it may crack slightly.<br />
When ready to serve, remove from oven, place on a plate<br />
Whip Mimic Creme for about 3 minutes.<br />
Fill meringue with cream and top with fruit.<br />
Serve immediately.<br />
Note: Do not assemble till ready to eat or the meringue will get soggy.tiahttp://www.blogger.com/profile/03019976107765523327noreply@blogger.com1tag:blogger.com,1999:blog-6861740357377773576.post-29117696086464533902012-04-03T17:54:00.000-07:002012-04-03T17:54:29.416-07:00San Francisco's GF stars<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr03qhpZ-hdrJ7AvoXZNOM-9FF26ckoKc3BLodBORA_w6YxnI8qQa4YGxUjqVJAxfqlX6ZIaC4yW52xkEsgSkrf_fBt26yAMxeMklygKYhkKPQv3jqd63ViAHJtOu2a8tbv0SyYocofDs/s1600/Draegers2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr03qhpZ-hdrJ7AvoXZNOM-9FF26ckoKc3BLodBORA_w6YxnI8qQa4YGxUjqVJAxfqlX6ZIaC4yW52xkEsgSkrf_fBt26yAMxeMklygKYhkKPQv3jqd63ViAHJtOu2a8tbv0SyYocofDs/s320/Draegers2.jpg" width="320" /></a>Always progressive, the San Francisco Bay Area has a huge selection of GF finds. <br />
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<div>Draeger's grocery has the largest selection of GF foods in the Bay Area. Shown here are their refrigerated section, not shown is an equally impressive selection of dry goods. They hold a regular GF food faire to introduce their new GF DF products. It is a personal crusade for Draeger's as there is a family history of GF sensitivity.<br />
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The local Whole Foods are also wonderful about promoting GF products from the area resulting in an impressive selection of GF, DF offerings like ice creams made of everything from cashews, coconuts, soy and goat milk as well as kale, rice and quinoa chips. If you can't find a restaurant that serves your GF needs, head to your local Whole Foods.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjisdMQKzWhZe_0Vngg_KHGZBnVIqEQ5DMY1c7zy7rY9QYwNeElLODREC2LvYr1TFCfQT699NnROfJ05a_jvBdKrV8NN_FZqKeylGovX0eCHzu-6ORVGI9D2sAdqjA6YnVso55A5LbGIZo/s1600/2011ZestBakery.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjisdMQKzWhZe_0Vngg_KHGZBnVIqEQ5DMY1c7zy7rY9QYwNeElLODREC2LvYr1TFCfQT699NnROfJ05a_jvBdKrV8NN_FZqKeylGovX0eCHzu-6ORVGI9D2sAdqjA6YnVso55A5LbGIZo/s320/2011ZestBakery.jpg" width="320" /></a></div>For bakeries, there are two in the Bay Area that are exclusively dedicated GF bakeries, the Zest Bakery in the SF Peninsula and Mariposa in the East Bay. It's at the Zest Bakery in San Carlos where I had the most delicious turkey sandwich stuffed with cranberries and vegetables. The bread was possibly the best anywhere - soft but firm enough to hold a 2 inch sandwich together. Wow! The bakery also has an assortment of GF goodies from cupcakes to breads. I took home a bag of fresh ravioli which cooked up perfectly for dinner. It's nice to have an alternative so close to home.<br />
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Mariposa Bakery has an extensive selection of non wheat alternatives. They are sold at their bakery in Oakland and a store at the Ferry Building in San Francisco. In addition, their products are sold at local Whole Foods in the area. Their "Peguins", a cream stuffed chocolate cupcake, are one of their best sellers. A few friends swear by their crisp and tasty pizza crusts. They carry cinnamon rolls (unfortunately, the two times I bought them they were raw in the center, I almost thought they were a cookie dough??), cakes, a variety of breads. They have recently expanded from a little kiosk in the San Francisco Ferry building to a storefront there. They're market is surely growing as fast as their product line. </div><div><br />
</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVQ_DwsCWhKLrw9CFiqQP-7nj79rO3VEMriwpoaRWSMbzKPGCV_qgote3s6BrUfV0zd6qt7Q4M9la6gNGkz9u3yCD97a7sHmHNWUZlvpHgQD-f9QJla72k5o8KLVdlwadbsff3JzJSzx4/s1600/GFVegajChsecake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVQ_DwsCWhKLrw9CFiqQP-7nj79rO3VEMriwpoaRWSMbzKPGCV_qgote3s6BrUfV0zd6qt7Q4M9la6gNGkz9u3yCD97a7sHmHNWUZlvpHgQD-f9QJla72k5o8KLVdlwadbsff3JzJSzx4/s320/GFVegajChsecake.jpg" width="320" /></a>Other places to enjoy GF DF meals are restaurants like Cafe Gratitude in SF and Marin County, Loving Hut and Lyfe Kitchen in Palo Alto and of course, Lydia's in Fairfax. Cafe Gratitude and Lydia's are raw food restaurants so by nature they are wheat, dairy and egg free. Pictured here is a raw cheesecake made with a date nut crust and cashew cream with strawberries - a perfect GF, DF dessert!<br />
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Loving Hut is vegan but you can ask for their GF substitutes like the burrito made with a teff wrap which is divine. The new sustainable healthy Lyfe Kitchen offers a dedicated GF menu for their patrons.<br />
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If you're craving for Italian food, restaurants like Amici's Pizza and Osteria Coppa in San Mateo have GF Pizza and pasta alternatives. Now the dairy is always a problem in Italian restaurants for me, so cheese on the side for the pasta or if all else fails, a salad with a poultry entree is my fallback. <br />
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</div>tiahttp://www.blogger.com/profile/03019976107765523327noreply@blogger.com0tag:blogger.com,1999:blog-6861740357377773576.post-92183935415278881072012-03-25T21:39:00.000-07:002012-07-12T19:14:16.874-07:00New Cascadia Traditional Bakery - Portland, Oregon<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7I1ZCq7kMvid0abrQ3MjluuIAszqXn6FuZbupeXgNuQ4qB7HcB3z_TMmoe5o984JHDuHKT_x8uZuhpM9rvFB2Vx9lLlrIRvy4f8pKEnyB84pbjJfB_UknHCuLFsWTi9YNLHNozABapKI/s1600/GF_CascadiaBakeryPortland4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7I1ZCq7kMvid0abrQ3MjluuIAszqXn6FuZbupeXgNuQ4qB7HcB3z_TMmoe5o984JHDuHKT_x8uZuhpM9rvFB2Vx9lLlrIRvy4f8pKEnyB84pbjJfB_UknHCuLFsWTi9YNLHNozABapKI/s320/GF_CascadiaBakeryPortland4.jpg" width="320" /></a><br />
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This is a must destination when visiting Portland. It currently is the only dedicated GF bakery in Portland. (On March 2012,chef Leila Elliott, was recently competing on Cupcake Wars on the Food Network episode with 3 other vegan bakers.)The bakery is warm and inviting. A perfect spot for breakfast. I left there with a suitcase full of different breads and pastries which I handcarried back to San Francisco.<br />
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Here's my breakfast of Apple Pie, an Apple Galette and a soy hot chocolate. Wow! This was as close to a perfect start to the day as I can think of. OK, a picture is worth a thousand words, need I say more???!! Check out their offerings! When in Portland, make this your first stop.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOSlEyNsiC6eBPlgWr5NrBJXUbO79LRsr39BSRKo1y7IgQWosPEqg_aaI9ix0Jw5xJdTMkFWMNbGQJItDubUbyiAn2l1CpYa0KiVQagnj2Nnnt634YhnVwaSD8sCNDMWjJrzDlFYaTuVU/s1600/GF_CascadiaBakeryPortland8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOSlEyNsiC6eBPlgWr5NrBJXUbO79LRsr39BSRKo1y7IgQWosPEqg_aaI9ix0Jw5xJdTMkFWMNbGQJItDubUbyiAn2l1CpYa0KiVQagnj2Nnnt634YhnVwaSD8sCNDMWjJrzDlFYaTuVU/s320/GF_CascadiaBakeryPortland8.jpg" width="320" /></a></div>tiahttp://www.blogger.com/profile/03019976107765523327noreply@blogger.com0tag:blogger.com,1999:blog-6861740357377773576.post-80721896407080819972012-03-24T18:53:00.000-07:002012-03-24T18:53:36.719-07:00Thai Sticky Rice with Mango<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg87QvZMdfterS9J8FDPN5pP-zCQdi6TtE4SIgaSoBBuqfh1M-O3Gld0QMlanUxaJ9E-ag9UY95SxsG3irPx3y3xa8-aZ7dZXZvyuTgrUKuRsJlT0jSgUgAKj0Clob9faF_EX6PeRFbGdI/s1600/GF_StickyRiceMango.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg87QvZMdfterS9J8FDPN5pP-zCQdi6TtE4SIgaSoBBuqfh1M-O3Gld0QMlanUxaJ9E-ag9UY95SxsG3irPx3y3xa8-aZ7dZXZvyuTgrUKuRsJlT0jSgUgAKj0Clob9faF_EX6PeRFbGdI/s320/GF_StickyRiceMango.jpg" width="320" /></a></div>This is an absolutely heavenly dessert and easy even for the novice chef. The sweet rice (used to make your glutinous rice flour) is served with a bath of coconut milk sauce topped with fresh mangos. The picture shows a restaurant using black rice instead of white. Black rice is loaded with vitamins and minerals and is sometimes called "Forbidden Rice" in the stores. You can find it in any Asian food store. If you decide to use black rice you will have to find the black glutinous rice which is a little bit harder to find. White sweet glutinous rice is abundant though.<br />
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1 cup sweet rice (might be called sticky rice or sweet glutinous rice)<br />
Soak rice in 1 cup water for 1 hour.<br />
<br />
- After an hour, add 3/4 cup water and 1/4 cup coconut milk, 1/4 tsp salt and 1 tbsp coconut sugar or agave. Stir rice to mix thoroughly.<br />
- Bring rice to a slow boil then turn heat to medium low. Leave lid open enough to let steam escape.<br />
- Simmer for 20-30 minutes, or until rice appears dry or moisture has been absorbed.<br />
- Remove from heat, place lid on tight and leave to steam for 10 minutes more.<br />
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Prepare sauce by mixing together 1 cup coconut milk with 1/4 cup coconut sugar, pinch of salt and 1 tsp vanilla. Place on medium heat for 5 minutes .<br />
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- Dissolve 2 tsp cornstarch or arrowroot powder in 2 tsp water and mix. Add to the sauce to thicken on low. When thick remove from heat, do not overcook. <br />
<br />
- Test for sweetness, add more agave if desired or add more coconut milk for a creamier taste.<br />
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- Slice one mango or thaw one package fresh frozen mango.<br />
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- Serve by placing sweet rice in a mound on a dish, top with warm sauce and mango.tiahttp://www.blogger.com/profile/03019976107765523327noreply@blogger.com0tag:blogger.com,1999:blog-6861740357377773576.post-21624555710432083702011-10-19T19:34:00.000-07:002011-10-19T19:34:07.927-07:00GF, DF, Low Sugar Lemon Pie with Coconut Crust<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ciaEGKJGmo2Z-LQBfMM97i_3nFrPetoTkE8Y72uEtHAFJN8Fb9UWgvrLphuq07I_9b-4SdKo30WVsXjbS3-smOqJchWGxPhNfo-z26GrqGnxHN7ODoz47hPNsxwtk8R8vEp6KgXk1H4/s1600/GF_LemonPieCocconutCrustAgaveMeringue.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5660418531302891858" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ciaEGKJGmo2Z-LQBfMM97i_3nFrPetoTkE8Y72uEtHAFJN8Fb9UWgvrLphuq07I_9b-4SdKo30WVsXjbS3-smOqJchWGxPhNfo-z26GrqGnxHN7ODoz47hPNsxwtk8R8vEp6KgXk1H4/s200/GF_LemonPieCocconutCrustAgaveMeringue.JPG" style="cursor: hand; cursor: pointer; float: left; height: 150px; margin: 0 10px 10px 0; width: 200px;" /></a><br />
<div>This lemon pie is simply scrumptious. The crust is made with delicate coconut flour, filled with meyer lemon filling and topped with an agave meringue. OK, what you imagine now is true, it is that good. The mellow taste of meyer lemon which is a lemon brought in from China centuries ago has a hint of orange to offset the tart taste of lemon. When I find them in season, I buy as much as I can to squeeze and freeze to have all year round. If you don't have them in your area, you can try a 2 to 1 ratio of say 1 tbsp orange juice to 2 tbsp lemon jiice. This filling will only make a thin layer, if you like your fillings thicker, double the filling recipe.</div><img alt="" border="0" id="BLOGGER_PHOTO_ID_5660426995328826898" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGAmgjJ76Qgzl7oMxktO61MLw3hfuJIaWcPAeiZ5EADsgVh_xzz9JHX58rfctluQvcuWZ_vLNtkCQmlA9iyzGu9o9w4JmbUF9KPoPsRtzkbBRlxwMBd8eu4duruSsaxPUlpJ5smi1RNMg/s200/GF_coconutcrust.JPG" style="cursor: hand; cursor: pointer; float: right; height: 150px; margin: 0 0 10px 10px; width: 200px;" /><br />
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</div><div>This crust is mixed with walnut flour, coconut flour and coconut flakes. You can make your own walnut flour by grinding walnuts till powdery but not to a paste so watch carefully. It bakes up beautifully. </div><div><br />
</div><div>The meringue is made with low glycemic agave heated and poured in slowly like the way you would make a 7 minute icing.</div><div><br />
</div><div><b>Lemon Coconut Agave Pie</b></div><div><br />
</div><div>Crust</div><div>1/2 cup coconut flour</div><div>1/4 cup shredded coconut (flakes)</div><div>1/4 cup ground walnuts</div><div>2 eggs</div><div>2 TBSP coconut sugar or 1 TBSP agave</div><div>1/4 cup Earthblend non dairy butter, softened</div><div>Pinch salt</div><div><br />
</div><div>Mix ingredients together in bowl. Dough will form a ball. The dough should be handled carefully and rolled between two sheets of wax paper till the desired size is obtained. Remove one layer of wax paper and flip the second layer on top of the pie pan. (I actually place the pie pan over the layer then in one fell swoop quickly flip the crust on top the pan). Prick sides and center of pie with fork.</div><div><br />
</div><div>Bake at 375 for 18-20 minutes. Cool crust.</div><div><br />
</div><div>Filling</div><div>1/2 cup Meyer lemon</div><div>1/2 cup agave or coconut sugar*</div><div>1 tbsp regular lemon</div><div>Zest of one lemon</div><div>1 stick non dairy butter</div><div>1/2 tsp salt</div><div>3 eggs, 3 egg yolks</div><div><br />
</div><div>*Coconut sugar will bring a distinct coconut taste and darker color but is more difficult to find than agave.</div><div>Place lemon juice(regular and meyer), sugar or agave, zest, butter and salt in saucepan and heat on low till butter melts.</div><div>Combine eggs and egg yolks in bowl and stir.</div><div>Add 1/2 portion of lemon mix to eggs and stir quickly. Add all egg/lemon mixture to saucepan.</div><div>Heat and stir for 5 minutes till thick and coats back of metal spoon.</div><div>Strain and cool before pouring into pie pan.</div><div><br />
</div><div>Meringue</div><div>2 egg whites</div><div>1/2 cup light amber agave</div><div><br />
</div><div>Heat agave to simmer for about 7 minutes. In the interim, beat egg whites to stiff peaks, do not overbeat. Slowly pour in hot agave to beating egg whites. Whip a few more minutes till sugar is incorporated.</div><div><br />
</div><div>Pile on top of filled pie filling and bake in oven at 350 for about 4-6 minutes or until lightly browned. </div><div><br />
</div><div>Note: This pie may pool water at the bottom of the pie pan after a day in the refrigerator. Slowly pour out liquid if this happens. No worries. Meringue should stay nice and fluffy.</div>tiahttp://www.blogger.com/profile/03019976107765523327noreply@blogger.com1tag:blogger.com,1999:blog-6861740357377773576.post-43582079149557719372011-10-06T08:48:00.001-07:002011-10-06T09:03:37.924-07:00Easy Delicious GF, Non Dairy, Low Sugar Birthday Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheBfpnuSDiBcdoTGgPbB9JfOzHp2BX0-2VPrUN0QRYqYrNr-OO6wfi-LFi2jfOcfDEgGxVPDH_Uyzi9TI2xdRCK_hjhFYYxyZO5I-UG_EnNkNuK_44ZS8LKljdFOfBy3YOS0Mf_2y0l4w/s1600/GF_DF_CoconutflourMimicCreme.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheBfpnuSDiBcdoTGgPbB9JfOzHp2BX0-2VPrUN0QRYqYrNr-OO6wfi-LFi2jfOcfDEgGxVPDH_Uyzi9TI2xdRCK_hjhFYYxyZO5I-UG_EnNkNuK_44ZS8LKljdFOfBy3YOS0Mf_2y0l4w/s200/GF_DF_CoconutflourMimicCreme.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5660410382849285330" /></a><br />Freezing your GF cakes are perfectly acceptable. While running my GF bakery this was common practice. Most GF foods keep very well in the freezer and therefore you always have a nice treat for that emergency birthday cake or dessert treat for a party. My favorite is this one made with your favorite GF cake (the one you made at 1 am when you couldn't sleep and froze 2 weeks before), a pack of Mimic Creme or Soy A Too whipped creme and a can of unsweetened fruit like peaches. <div><br /></div><div>I mentioned Mimic Creme in an earlier blog posting. Made of cashews and nuts this low carbohydrate, low sugar alternative whips up to a stiff and thick creme. You can add more sweetener by whipping in agave syrup to taste. SoyAToo is a European product that is also non dairy and made with soy, an alternative for those of you allergic to nuts. </div><div><br /></div><div>Simply whip your cream, strain your canned fruit and layer in your favorite cake. </div><div><br /></div>tiahttp://www.blogger.com/profile/03019976107765523327noreply@blogger.com1tag:blogger.com,1999:blog-6861740357377773576.post-27177848819298149332011-06-30T14:40:00.000-07:002011-10-29T18:33:40.226-07:00GF, DF in Ottawa, CanadaOttawa, Canada's capital, is a gluten sensitive aware city. The Milestones restaurant, beside the famed Chateau Laurier has a wonderful section of gluten free foods on their menu. Spaghetti made with rice pasta in a tomato and caper sauce can be ordered without the feta cheese for those of us avoiding dairy. There is also a burger on a gluten free bun and numerous side dishes that are GF and dairy friendly.<br />
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<div>The vegetarian restaurant, The Green Table on Main Street serves a fantastic buffet. A variety of vegan items like cauliflower stew simmered in a non dairy creamy cashew sauce, avocado salad filled with large half avocados marinated in a tangy sauce, tasty tofu salads, fresh made split pea soup filled with fresh green vegetables and a chopped kale salad are among the many dishes offered. The desserts are quite spectacular with fresh fruit, berry and tofu pies. My only disappointment was many of the beautiful breads and crusts were made with spelt flour and not GF. Otherwise kudos for the healthy, delicious meals!</div><div><br />
</div><img alt="" border="0" id="BLOGGER_PHOTO_ID_5660402122111325026" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7SFVGR-apaVSr8Kxasbbq0JSU3XRyW9VAo0hr1sk1A4UcLqpueox5Zfn8HZMQ3JWcVPpzO-QZJoQGsGzgC5b7dA4088wSyf7Hb1_xL44lLdYeWavNnrASrpvhVw2TZyewn2LSzB0eZWM/s200/GF_SimplyBiscottiExteriorPic.JPG" style="cursor: pointer; float: left; height: 150px; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px; width: 200px;" /><br />
<div>Simply Biscotti on Preston Street has a delicious selection of GF offerings including a biscotti made with cornmeal, delicious with a cup of soy cappuccino. At the Byward Market,. I ordered a dozen different cupcakes from the Cupcake Lounge and fooled all my wheat eating friends. A good sign when not one crumb was left on the plate.</div><div><br />
The awareness in this city is evident in signs and menus throughout the city. It is hard to go hungry here. </div>tiahttp://www.blogger.com/profile/03019976107765523327noreply@blogger.com0tag:blogger.com,1999:blog-6861740357377773576.post-1718293676805550582011-04-13T15:07:00.000-07:002011-04-13T15:41:55.183-07:00Heavenly GF Cherry Scones (England)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUYfgCZBhDQMZDSvdnuxqrDr2carfNCneNM6l6TJhqGc5Kb-b3L9GBzauv60InSBNPQntLCIZ1PcNWuCnc9_zCMBElzdmEDAbC5ijUV7ZGO_CiRIZ2MrCdrfadmshioS0vGa8lp7zNkzw/s1600/GF_Cherry+Scones.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5595200674768554706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUYfgCZBhDQMZDSvdnuxqrDr2carfNCneNM6l6TJhqGc5Kb-b3L9GBzauv60InSBNPQntLCIZ1PcNWuCnc9_zCMBElzdmEDAbC5ijUV7ZGO_CiRIZ2MrCdrfadmshioS0vGa8lp7zNkzw/s200/GF_Cherry+Scones.jpg" /></a> <br /><div>A nice cup of tea with scones, how wonderful is that? This sorghum based scone is tender and loaded with good stuff. I used coconut sugar to make it low glycemic and thick coconut cream to replace nut milks or dairy. You won't miss the eggs so it's perfect for those who are allergic and also used frozen whole cherries for a nice surprise inside. Made for a tender crumb and juicy cherry filling.</div><br /><div>These freeze pretty well.</div><br /><div></div><br /><div>Cherry GF Scones</div><br /><div></div><br /><div>1.5 cups sorghum flour 1/2 cup tapioca flour 1 tablespoon baking powder 1/4 cup coconut sugar pinch of salt 1/8 tsp xanthan gum</div><br /><div>1 stick Earthblend non dairy butter</div><br /><div>1/2 cup coconut milk (not the lite version but the full cream version)</div><br /><div>10 whole cherries (frozen is fine)</div><br /><div></div><br /><div>Preheat oven to 400 degrees.</div><br /><div>Mix the dry ingredients together with a paddle on a low setting and add the stick of butter till crumbly in texture. Do not overmix.</div><br /><div>Slowly pour in the coconut milk and mix until dough forms a ball.</div><br /><div>Shape ball into triangles and stuff with one cherry. You should have enough dough for 10 scones.</div><br /><div>Place on a baking sheet and bake for about 20-25 minutes.</div><br /><div>Allow to cool until set. Enjoy with a cup of hot cinnamon tea.</div><br /><div></div>tiahttp://www.blogger.com/profile/03019976107765523327noreply@blogger.com1tag:blogger.com,1999:blog-6861740357377773576.post-74518887515295199222011-02-11T08:06:00.000-08:002011-02-15T09:00:32.780-08:00Musings on being GF in the Philippines<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6XUHKZP0H3y7LlRfq1sZf3JGYXgSAEl_ov8mZezM9C4JmDBL1IWXv9drrEtPzkerVabmxttryaZ-TnycTktwsbPW6zTcQwDg-TBltDM1xwWLS_8BBnCW9xIj8_H64shSCZOX8U2x7DNs/s1600/GGF_LegazpiMkt2_coconutvndr.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5572493717297936098" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6XUHKZP0H3y7LlRfq1sZf3JGYXgSAEl_ov8mZezM9C4JmDBL1IWXv9drrEtPzkerVabmxttryaZ-TnycTktwsbPW6zTcQwDg-TBltDM1xwWLS_8BBnCW9xIj8_H64shSCZOX8U2x7DNs/s200/GGF_LegazpiMkt2_coconutvndr.JPG" /></a>Though rice is the main staple of the Filipino diet, wheat still has a strong presence in Manila particularly with the westernization and seemingly unstoppable growth in the city. Subway's, McDonald's, Kentucky Fried Chicken, Starbucks hold their own alongside local food establishments like Milky Way, Cafe Adriatico and Jollibee.<br />Bakeries' are abundantly thriving with little to no options for the GF. Rice desserts though are common and indigenous to the culture. Boiled in coconut milk and sugar till dry they are pressed into cakes to make "bibingka". Glutinous rice flour and water are boiled in water for a few seconds till the patties float and then rolled in coconut flakes and sugar to make "palitaw". Steamed rice flour with coconut milk is steamed to make "puto", a native staple with each region boasting their superior recipes.<br /><br /><br /><br /><br /><br />Filipinos do love their rice. A heaping mound or two of white rice with a meat dish or "ulam" are the norm. As a result, gluten free eating is quite easy especially when sticking with local specialties. In recent year's, traditional foods have been become designer food <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKmuN62DVy3HfdKnOcfoWPjb-LluJLxJj-i95LT15oBaTISeawu0mENgJoFhFlOfvLlSxDHqqRCSvpyHB62flRgxGLO2beCN_RyAgU6xZgDORQrQlc51cN31hQ4CO3B4LTljdc3wIOiXM/s1600/GGF_LegaspiMkt_MabelKarl.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5572494637954095298" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKmuN62DVy3HfdKnOcfoWPjb-LluJLxJj-i95LT15oBaTISeawu0mENgJoFhFlOfvLlSxDHqqRCSvpyHB62flRgxGLO2beCN_RyAgU6xZgDORQrQlc51cN31hQ4CO3B4LTljdc3wIOiXM/s200/GGF_LegaspiMkt_MabelKarl.JPG" /></a>products. Take a Sunday trip to the Legazpi market in Makati, Manila and you can feast on anything from fried pigeon, fresh from the shell coconut juice, water buffalo cheese and ice cream. One designer food shop "Bud-Bud Kabog" run by Maribel and Carl Van Hoven offer a local specialty called "suman", sweet rice with coconut milk wrapped tightly and steamed in banana leaves, with a creative spin. They stuff them with a myriad of fillings from chocolate to mango to langka (a <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9RJPSKyESwE-F7jEHcMhP11YC9u0sVZalFyl85uIxgdMA7UtVO798YFzUtMSk47hMwd0SoH9CE-31NRapYCd9_eDlEX7O7EMKIm6uvJTOqIangcY3LiL6n1Y8oFAbv9a_4ifHdDD5Qfg/s1600/GGF_EnzaymdaCarabaoCheez.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5573674264299839602" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9RJPSKyESwE-F7jEHcMhP11YC9u0sVZalFyl85uIxgdMA7UtVO798YFzUtMSk47hMwd0SoH9CE-31NRapYCd9_eDlEX7O7EMKIm6uvJTOqIangcY3LiL6n1Y8oFAbv9a_4ifHdDD5Qfg/s200/GGF_EnzaymdaCarabaoCheez.JPG" /></a>native jackfruit with a pungent odor but a mild delicate, milky taste). They even make a version out of millet which is fantastic.<br /><br /><br /><div><br /></div><div></div><div><br /></div><div>At this market you will find the local water buffalo milk or carabao milk made into cheese or ice cream as shown in the photo on the right on top of a banana leaf. Sort of ironic when you consider these massive grey horned creatures in the rice fields can produce such delicate cheese.<br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5572504087506663794" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj83jm-2zaVf4omxSzl_1qEYD-l2nMDTwqwegWfQlkjbnk0eCqU8OOa1xwzO2DN6wjCYDWH-wkSUpbnN6SSvhyhytXHeg972fUcjWWST6r6L_kN0j3VThh-sRNphm4e6dxCFm8JHMjTcPk/s320/GGF_JoshMManilaChef7.JPG" /><br />While in Manila, I was fortunate to have dinner at a friend's house where their chef, Josh, had prepared my portion of the meal - gluten and dairy free. I was grateful, somewhat embarassed, strangely honored, at the accomodation they had to make for my allergies. Josh was up to the challenge though and prepared a meal from soup to dessert, all offerings worthy of being served at a finest GF restaurant. His dessert creation was a handrolled rice paper filled with a banana and jackfruit filling on a delicate fruit sauce- simply heavenly.<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5572504704216735922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRUi0K2fAXCv2yDngzNuLTBFvhQxgm9uALRurZZ81WKWysxbeZPR_UbQTdNYTIvZPN91pz3ZfXq6zRiEioc9wOqnVykdTazAD7zYcSJ120bM2tHQE5l7Pd8xOo20efoNpMCZyKNyNximY/s200/GGF_Josh_ManilaChef5.JPG" /><br /><br /><br /><div>Being gluten free for locals does create a challenge when you venture away from rice. I spoke to a friend whose husband, an American from Virginia living part time in the Philippines, was diagnosed with gluten sensitivity a few years ago and yearns for palatable bread. She explained to me how celiac disease tests did not exist in the Philippines, the majority of people have little to no awareness of gluten allergies. Other friends who live there, with autistic children have to spend a small fortune on a small pack of Bob's Red Mill flours. A very big frustration and am sensing becoming a larger problem. The farming of ancient grains like teff, quinoa or amaranth which are easy to grow and proliferate wildly in South America are not available domestically. With the tropical climate I imagine these grains would grow in abundance. </div><div><br /></div><br /><div>Without these options, your staple remains rice. A call to creative chefs out there to meet the demand of alternative grains for the ever increasing GF population.<br /><br /></div><br /><div></div><br /><br /><br /><br /><br /><br /><div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></div><br /><br /><br /><br /><br /><br /><div></div>tiahttp://www.blogger.com/profile/03019976107765523327noreply@blogger.com0tag:blogger.com,1999:blog-6861740357377773576.post-34049528581806218922010-11-25T09:27:00.000-08:002011-02-14T18:53:16.921-08:00Almond Flour and Italian desserts<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUY44tv5h9jSZnyEBdecid7Djds5QmNpFiqA46CDTt36wwafDxVSa5fe3Fn6uim279Kk65xjB6Rh2VD52_a3T-zHEqfRW0eK-K3MEtJksIklWU0vLeIg1lWa69FvEuVp_-I4W_z2ClrNs/s1600/GGF_AranciniRiceBalls_Oz.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5543867034065410418" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUY44tv5h9jSZnyEBdecid7Djds5QmNpFiqA46CDTt36wwafDxVSa5fe3Fn6uim279Kk65xjB6Rh2VD52_a3T-zHEqfRW0eK-K3MEtJksIklWU0vLeIg1lWa69FvEuVp_-I4W_z2ClrNs/s320/GGF_AranciniRiceBalls_Oz.JPG" /></a> Italian food is that last thing you think about when you are GF. A wheat minefield. So your options become the one roast chicken on the menu. Pizza and pastas are definitely out. Oh yeah, so are cream sauces and desserts.<br /><br /><div><div><div>However, there are regions in Italy with the most fantastic almond based desserts. Lila at the Busy Baker in Sydney, is the model of how country specialties can be made GF and delicious on a large scale. (See previous blog on her creations). From her Arrancini filled bolognese to her delicious GF waffles and lemon creations, her work is a testament of what can be done.</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz8WexwGB_uxo1YAl2B5LWWPpYkS7NV4DDVOfI3kFwml2MivwnC6pujwDzWOU0xbTzbDY0f4zetzvsDjwSkx2lzYF2cNj1MQ8o_zBPuIYISi9cF43_eBCasTHzOV_Sfz23t3q-81W_SoM/s1600/GGF_Meringues_OZJPG.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5543866607463656018" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz8WexwGB_uxo1YAl2B5LWWPpYkS7NV4DDVOfI3kFwml2MivwnC6pujwDzWOU0xbTzbDY0f4zetzvsDjwSkx2lzYF2cNj1MQ8o_zBPuIYISi9cF43_eBCasTHzOV_Sfz23t3q-81W_SoM/s320/GGF_Meringues_OZJPG.JPG" /></a><br /><br /><div>The Abbruzzo region, serves their famous Parozza di Pescara (Italian chocolate cake) with almonds (although many serve their dish with semolina, I find it is fine without it), then there is the Foccacio a la Portoghese, an orange almond cake that is simply divine whose recipe dates back to the 1800's. Read about it at this <a href="http://bakinghistory.wordpress.com/2008/04/09/almond-orange-cake-focaccia-alla-portoghese/">food history blog</a>. I've had it in the little island of Waihiki in New Zealand and can attest to it being possibly one of the best cakes I have ever eaten. You can substitute the sugar in this recipe for agave but lessen the orange juice to one cup. </div><div><br /><br /></div><div></div><br /><br /><br /><br /><div></div><br /><br /><br /><br /><div></div><br /><br /><br /><br /><div></div></div></div>tiahttp://www.blogger.com/profile/03019976107765523327noreply@blogger.com0tag:blogger.com,1999:blog-6861740357377773576.post-89792621429982746872010-10-08T05:55:00.000-07:002010-10-08T06:15:57.187-07:00GF Baklava<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVcM7e-_8E8YvS8y80k9si760BieFIdRBetnrPXfGDzoRn7KigTJ8Tdb_lv-uFAfobl4q-JNY3VgTMhnpq4VLIzlploLJdGeg55LKLF9Xjt3E26Q6CmrR1V0F0WYVFX6I0Nitl32OWfZ8/s1600/PecanBaklava.JPG"><img id="BLOGGER_PHOTO_ID_5525662618270156018" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 239px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVcM7e-_8E8YvS8y80k9si760BieFIdRBetnrPXfGDzoRn7KigTJ8Tdb_lv-uFAfobl4q-JNY3VgTMhnpq4VLIzlploLJdGeg55LKLF9Xjt3E26Q6CmrR1V0F0WYVFX6I0Nitl32OWfZ8/s320/PecanBaklava.JPG" border="0" /></a><br /><div>Pecan Baklava</div><div></div><div>Your dehydrator can be a terrific tool for you to create GF masterpieces. Many home ovens now come with them. Raw food enthusiasts who don't heat their food over a certain number of degrees to maintain their nutrients, swear by the dehydrator. Here is a simple, tasty, impressive GF, DF recipe for you to try. A spin on the traditional baklava made of walnuts, this one is loaded with nuts, I used cashews and has a phyllo crust made of cashews. Of course, low glycemic sweeter. This recipe makes about a 5X5 square. Cafe Gratitude in San Francisco is a wonderful raw food restaurant that specializes in these type of raw desserts.</div><div></div><br /><div>Phyllo Dough</div><br /><div>3/4 soaked cashews - Soak Cashews in water overnight and drain when ready to use</div><div>1/8 tsp salt</div><div>1 tablespoon agave nectar</div><div>1/4 cup water<br />1/2 tbsp vanilla</div><div>1 tbsp lemon juice</div><div></div><br /><div>Blend all ingredients till smooth and creamy - takes about 3-5 minutes on high speed.</div><br /><div>Pour the paste on to a dehydrator sheet of teflex liner and spread to make a thin sheet. You should have enough to make 3 sheets. (For the photo, I stacked 2 sets on top each other). Not too thin that you can see through it. Dehydrate for 1 hour at 145 degrees then lower to 115 for 24 hours. You should be able to pick up the sheet and not have it crumble apart.</div><div></div><br /><div>Filling</div><br /><div>3/4 cup pecans chopped to small bits</div><div>2 Tbsp agave nectar</div><div>1/2 Tbsp vanilla<br />1/2 Tbsp Lemon juice</div><div>1/8 tsp cardamom</div><br /><div></div><div>Mix all ingredients together by hand.</div><br /><div></div><div>Cut the phyllo into equal squares and layer with filling equally. Start with one piece of dough then pecans then more dough. Top with 1 Tbsp agave or yacon syrup to create a glaze.</div><br /><div></div><div>To store: Store in airtight container for up to a week.</div><br /><div></div>tiahttp://www.blogger.com/profile/03019976107765523327noreply@blogger.com1tag:blogger.com,1999:blog-6861740357377773576.post-52944375848692567372010-09-04T14:48:00.000-07:002010-11-26T06:27:21.772-08:00A GF Find - Busy Bakehouse - Sydney, Australia<div><div><div><div><div><div> </div><div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtkoII5phuEKHQoe-wXzXgtQUTBgJ3DM6A9BMfNtlw0kM5iWWVm5wcs3Gsst7BBrlxD2B8jv3Pr2dCnuEBrIr0kMxYHwoSpW9ejROgqXdHuPWIC4hYtJXfQc3Pq2Q5VfxCOvznZ4lfkJk/s1600/GGF_BusyBaker_oz.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5543864230898975442" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtkoII5phuEKHQoe-wXzXgtQUTBgJ3DM6A9BMfNtlw0kM5iWWVm5wcs3Gsst7BBrlxD2B8jv3Pr2dCnuEBrIr0kMxYHwoSpW9ejROgqXdHuPWIC4hYtJXfQc3Pq2Q5VfxCOvznZ4lfkJk/s320/GGF_BusyBaker_oz.jpg" /></a>Meet Lilla Petrocitto, the shy, energetic, passionate proprietor of Buzy Baker is taking GF baking seriously. Walk around Queen street in the trendy suburb of Woollahra and you will see her tending to her customers with care. Lilla is celiac with multiple allergies. She has t<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvIOsWaop7vLyWCCOxBQ-yVF9O87lrhWQ-b7pRWxTuC7ZuwlbiNLVqHbJEwGcxGXrfWrYV21vc5aj-gxm24BoabzkfQM-NbYMiIT-ChxlPslKQ6tQNyby3m2TTEzeRk0vo62jUoOX2tM0/s1600/GGF_Assorted4_OzJPG.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5543863797558070530" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvIOsWaop7vLyWCCOxBQ-yVF9O87lrhWQ-b7pRWxTuC7ZuwlbiNLVqHbJEwGcxGXrfWrYV21vc5aj-gxm24BoabzkfQM-NbYMiIT-ChxlPslKQ6tQNyby3m2TTEzeRk0vo62jUoOX2tM0/s320/GGF_Assorted4_OzJPG.JPG" /></a>urned lemons to lemonade with the most extensive GF products yet. She constantly tests and solicits customer feedback on every dish she serves.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-7rpa8Su79SabINCd42h0W9Wa6JJCj5gVifGFp93KAlK0xwGPZuwAufzW-KY5Ytcg76QvoRtNVVQvXcD3gxN4Ge1wAyOEwxFuaSJo-0a9STMoGBpZOpNoolE6ExVQk-OFBEuYoer7EBA/s1600/GGF_assorted2_oz.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5543862319280861250" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-7rpa8Su79SabINCd42h0W9Wa6JJCj5gVifGFp93KAlK0xwGPZuwAufzW-KY5Ytcg76QvoRtNVVQvXcD3gxN4Ge1wAyOEwxFuaSJo-0a9STMoGBpZOpNoolE6ExVQk-OFBEuYoer7EBA/s320/GGF_assorted2_oz.JPG" /></a><br />This place has the most amazing thin crust pizza. Our prosciutto and arugula pizza had snap and crunch, was slightly sweet and complemented the prosciutto, rocket topping. Buzy Baker had savory pies and gnocchi, a mile high lemon pie, apple and rhubarb pies, lemon polenta cake, Florentines, quinoa and chia bread all GF. Truly one of the most extensive GF bakeries I have ever encountered, this shy but passionate woman has transformed some Italian classics into GF masterpieces - some GF/CF, some GF. Although most have a sugar base, this serves as an inspiration of what creative baking can be. </div><br /><div>Enjoy her creations..<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5543863118375032514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikwyPF8s01fh0s2Fs2_IViBtonprvDqt1iVcVU92XsukRvJLj4rwjhueL0mr5EECBOJl4Ap4mph6F-Z0njFPwgFRUpiu3mopbmC-Fgrcj6rrsaxT0Ku6MKxchbxUB8jOUZK70U35N6EGU/s320/GGF_PistachioRose_Oz.JPG" /></div></div></div></div></div></div></div></div>tiahttp://www.blogger.com/profile/03019976107765523327noreply@blogger.com0tag:blogger.com,1999:blog-6861740357377773576.post-86731946663698358042010-06-04T09:05:00.000-07:002010-06-04T09:29:22.372-07:00New Product - Danielle Crispy Green Tea Rolls<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUwhg5G0T4Lfs6yONj-ZEL9MUnBzu0r8vywZQpWCxPnxNMJg8mZ9XoZrnnDwFDuwOWDzw30ax1QokjWSvyh1muTvEQlA22mqjn-P8-RyR2t2P-whw2-ICRb1VNthCx-tyCkUGJwAYToso/s1600/GF_GrnTeaRolls.JPG"><img id="BLOGGER_PHOTO_ID_5478956215049439378" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 239px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUwhg5G0T4Lfs6yONj-ZEL9MUnBzu0r8vywZQpWCxPnxNMJg8mZ9XoZrnnDwFDuwOWDzw30ax1QokjWSvyh1muTvEQlA22mqjn-P8-RyR2t2P-whw2-ICRb1VNthCx-tyCkUGJwAYToso/s320/GF_GrnTeaRolls.JPG" border="0" /></a><br /><div>WholeFoods now carries this delicious crispy rolled cookie that is melt in your mouth delicious. Though it does contain brown sugar it only has 7 grams for 3 rolls. With only 6 ngredients it is loaded with good stuff - coconut milk, tapioca flour, brown sugar, green tea, egg and salt. No preservatives, no colors and only $4.99 a box! You won't be disappointed, if you can find it that is..contact the manufacturer at DanielleSnacks.com. They have an interesting story, but these crispy rols are not listed on their website and really should be. Yum!</div>tiahttp://www.blogger.com/profile/03019976107765523327noreply@blogger.com0tag:blogger.com,1999:blog-6861740357377773576.post-40182540565335001152010-05-15T07:11:00.000-07:002010-05-15T13:59:08.044-07:00The Maligned CoconutIn past years the coconut has been shunned for contributing to high cholesterol and to be avoided. This is due possibly to the notion that coconut oil was once hydrogenized and therefore categorized as an unhealthy, dreaded transfat. Nothing could be further from the truth. The coconut in it's basic form, unprocessed, is antiviral, high fiber, low carbohydrate and low glycemic. Possibly the perfect food.<br /><br />The fiber content of coconut ranks at 61% as compared to 27% for wheat bran, 16% for oat bran, 13% for wheat flour and 3% for unbleached white flour (another reason to avoid that nasty flour). One cup of shredded fresh coconut has 3 grams of carbohydrate 9 grams of fiber...yes, 9 grams! The remaining 68 grams is primarily water.<br /><br />Coconut fiber has been shown to control blood sugar and insulin levels. It's high fiber content helps moderate the swings in blood sugar slowing down the absorption of sugar in the blood. In addition, coconut flour has been shown to increase your good cholesterol or HDL. Coconut meat has been shown to protect the heart by modifying blood lipid levels.<br /><br />So now to the good stuff, when baking with coconut flour note that the liquid to dry ratio may at first seem high until you add the flour. It has an amazing ability to absorb a lot of the liquid very quickly. The batter may seem elastic and thick but it bakes up very nicely. Also, a little goes a long way with the flour. Try substituting a portion of your GF flour with coconut flour and replacing your non dairy milk with coconut milk. Both are easily obtainable online. Bob's Red Mill or Aloha Nu have organic coconut flour. Canned Coconut milk and fresh in the shell coconuts are readily available at any Asian market.<br /><br />For a quick dessert, buy one of the fresh coconuts and chop of the top portion, save the liquid for a refreshing drink and place 2 scoops of non dairy ice cream inside. As you dig into the ice cream, scoop out the delicious coconut meat - YUMMY!<br /><br />The only downside is that the flour tends to be a bit pricey. If more of us clamour for it, we could possibly start a movement to get the price down.tiahttp://www.blogger.com/profile/03019976107765523327noreply@blogger.com0tag:blogger.com,1999:blog-6861740357377773576.post-71257269085184380292010-04-30T05:59:00.000-07:002010-04-30T06:21:07.619-07:00Legal Seafood - A GF Haven in Boston<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEcSkxvibP1TFhGmhQGecvtCvfuPjtsoMPcXcM_-JJSJdmZqCWpJ4d8iyrt2Wxhf6RgXPr2pegarjTjBp5_qxrhLWnZxPOEA_Wq0ZgjvXMeYNsZPE80kIDk_sGnDlhnedso5iTQ_P0k5M/s1600/Legal+Seafood+Logo.jpg"><img id="BLOGGER_PHOTO_ID_5465918890952485346" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEcSkxvibP1TFhGmhQGecvtCvfuPjtsoMPcXcM_-JJSJdmZqCWpJ4d8iyrt2Wxhf6RgXPr2pegarjTjBp5_qxrhLWnZxPOEA_Wq0ZgjvXMeYNsZPE80kIDk_sGnDlhnedso5iTQ_P0k5M/s200/Legal+Seafood+Logo.jpg" border="0" /></a> Legal Seafood in Boston is one of the few restaurants in the country with a dedicated GF menu. Ask for it when you dine there. It is extensive and they take pains to prepare the seafood in a dedicated area, washing and preparing the plates separately to avoid cross contamination. Their fried calamari, rolled in chickpea flour, is fresh, crispy on the outside and tender on the inside. They will serve GF bread in lieu of white rolls which are reminiscent in texture of buttermilk biscuits. They are made of rice and tapioca flours, seasoned with a hint of onion. Their salmon is cooked to perfection. The GF food is served by their managers as they take allergies very seriously. In addition, they pride themselves in the freshest fish off the boats and quality test their fish for mercury regularly. When dining there you don't have to second guess the health aspect of any of their products. I found myself dining there at 6 times in a quick 5 day stay! <div><br /><div></div><div>Legal Seafood has to be applauded for such committment to their wheat intolerant patrons. Encouragement of restaurants like Legal Seafood brings an awareness to other restaurants of the spectrum of customers out there who want to dine out but are limited in a world of wheat. Though their desserts are mainly dairy, they are making a difference in the wheat world. When other restaurants would rather not both with the hassle of maintaining a separate area and taking meticulous care in the preparation of GF food, this restaurant shines above the rest.</div><br /><div>Thank you, Legal Seafood!!</div></div>tiahttp://www.blogger.com/profile/03019976107765523327noreply@blogger.com0tag:blogger.com,1999:blog-6861740357377773576.post-78235111258678932252010-04-23T20:25:00.000-07:002010-04-23T21:10:30.237-07:00Chipas or Pao de Queijo - Cheese Bread - South America<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL4zdGc3zlPmuFO5h6k-XIEAx4ig9kBXqId91_WgHIajwjtEkpziXLdBR_3kiX_6Jf7KPxyrjeGKubijf28-ayxQL12_-j7uMuUNpb1dFEc45XOAeLauYlSE1e7Yl2wsepLW0o67_Fql8/s1600/ChipasPaodeQueijo.JPG"><img id="BLOGGER_PHOTO_ID_5463551213008315330" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 239px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL4zdGc3zlPmuFO5h6k-XIEAx4ig9kBXqId91_WgHIajwjtEkpziXLdBR_3kiX_6Jf7KPxyrjeGKubijf28-ayxQL12_-j7uMuUNpb1dFEc45XOAeLauYlSE1e7Yl2wsepLW0o67_Fql8/s320/ChipasPaodeQueijo.JPG" border="0" /></a><br /><div>I've served this savory bread several times to non GF friends and they all loved it. Also called pao de queijo in Brazil (cheese bread), pandebono in Colombia, chipas in Paraguary and Buenos Aires. It is served in roadside stands in much of South America for about a quarter. Best part is that it is naturally gluten free. Made of cassava or corn flour, filled with cheese, it is crispy on the outside and moist on the inside.</div><div></div><br /><div>This recipe uses tapioca flour. I have substituted rice milk and rice cheese to make this recipe work. You can try different fillings. It is extremely easy and quick to make. Serve this out of the oven while warm, as it sits the consistency will change to be someone softer and lose it's crispiness.</div><br /><div>Heat oven to 375.</div><br /><div>Mix together 1/2 cup olive oil, 1/3 cup water and 1/3 cup rice milk in saucepan. Heat at high till liquid starts to boil. Remove from heat and add in 2 cups tapioca, 1/2 tsp salt, 1 clove finely chopped garlic. Let cool for 15 minutes. Dough will be slightly stringy and able to form a ball. </div><br /><div>Mix in 2 beaten eggs and 1/2 cup rice or soy "cheese". Form into small 1.5 inch balls and place on an ungreased pan. Should make 12-15 depending on size. Bake for 25 minutes or until golden on the outside and moist on the inside.</div><br /><div></div><br /><div></div>tiahttp://www.blogger.com/profile/03019976107765523327noreply@blogger.com3tag:blogger.com,1999:blog-6861740357377773576.post-73320146384604720412010-04-18T16:48:00.000-07:002010-04-18T17:03:46.322-07:00New Product Substitute for Cream<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXrkiuwXlA7sSbIBCWjCNf4OqhyhiRZZbaDytBCZseiLwdlt3JAJNuiBu7P10ED_H1mcB9GBKhn_7J_tP25AVxVTwSnIeqc5eFaeaXdmaJWK5hkIt5OX4dxun75ZD6UrxWiwmvcZtHfYc/s1600/GF_MimicCreme.JPG"><img id="BLOGGER_PHOTO_ID_5461630370635340178" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 239px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXrkiuwXlA7sSbIBCWjCNf4OqhyhiRZZbaDytBCZseiLwdlt3JAJNuiBu7P10ED_H1mcB9GBKhn_7J_tP25AVxVTwSnIeqc5eFaeaXdmaJWK5hkIt5OX4dxun75ZD6UrxWiwmvcZtHfYc/s320/GF_MimicCreme.JPG" border="0" /></a> <div>I found a new product in Whole Foods which is quite exciting. MimicCreme is a non dairy, non junk food, substitute for cream. I have tried it in GF eclairs and as a filling for cakes and it worked out very nicely. The simplicity and wholesomeness of the ingredients is something worth mentioning. Made from almonds and cashew nuts, it gives a nice thick texture to those recipes for creamy mousse dessert cakes or simply as a replacement for heavy cream. With 0 grams of sugar and 1 carbohydrate, this product is amazing. If you've tried raw cheesecakes, many of them are nut based so it is not that unusual and actually works quite well. Thank you to the chefs who make these creative products possible!</div>tiahttp://www.blogger.com/profile/03019976107765523327noreply@blogger.com0tag:blogger.com,1999:blog-6861740357377773576.post-52934801387302914512010-04-04T19:12:00.001-07:002010-04-04T19:21:01.708-07:00GF Oven "Fried" Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiGhRGC07GE9o0DHqjvJ3QmylYI3ysYmsUzJa73oDAy9DpHM9IYb38J60WIenBWcuBqkE6cYrF1z8A9SKaT01GD1Bqc_TnXficrNqfG-Y7JUqo_hb7IMwTSmuCCiz6ddQPtn7d2imdWQM/s1600/GF_AlmondChicken.JPG"><img id="BLOGGER_PHOTO_ID_5456472689058977586" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 239px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiGhRGC07GE9o0DHqjvJ3QmylYI3ysYmsUzJa73oDAy9DpHM9IYb38J60WIenBWcuBqkE6cYrF1z8A9SKaT01GD1Bqc_TnXficrNqfG-Y7JUqo_hb7IMwTSmuCCiz6ddQPtn7d2imdWQM/s320/GF_AlmondChicken.JPG" border="0" /></a><br /><div>Here is a quick and easy, healthy alternative to fried chicken. Served with a salad served sprinkled with mandarin oranges and almonds, and a light dressing of olive oil, rice wine vinegar and agave, it is a staple at our house. </div><br /><div></div><br /><div>Wash and dry 4 chicken drumsticks.</div><br /><div></div><br /><div>In a plastic bag, mix together 1 cup almond meal and 1 cup brown rice flour. Add about 1/2 tsp salt and pepper. Add your favorite ground herbs to taste if desired. </div><br /><div></div><br /><div>Place chickens in bag and mix together till chicken is thoroughly coated.</div><br /><div></div><br /><div>Meanwhile heat an over to 375 degrees.</div><br /><div></div><br /><div>Lay chickens out on foil lined tray sprayed with olive oil to prevent sticking.</div><br /><div></div><br /><div>Bake for 45-50 minutes or until chicken is crispy and well cooked.</div>tiahttp://www.blogger.com/profile/03019976107765523327noreply@blogger.com0tag:blogger.com,1999:blog-6861740357377773576.post-23349648673568413752010-04-04T19:01:00.000-07:002010-04-04T19:11:01.109-07:00GF Rice Pudding (Vegan)Rice pudding with golden raisins and pistachios<br /><br />Rice pudding is one of those comfort foods when made perfectly. It is easy, quick and this recipe does not require eggs or an oven. The secret is using the right rice. I have tried this recipe with basmati, glutinous, long grain but the perfect rice that seems to have the perfect starch consistency is a good medium grain short grain white rice. Made with creamy hemp milk (you can use rice milk) and agave. The sweetness of the raisins with the saltiness of the pistachios gives it a nice balance of salty sweet.<br /><br />Start by boiling 1 cup water. (The normal proportions would be 2 water to 1 rice.). Add in<br />1/2 cup medium short grain white rice and a pinch of salt. Simmer on low for 15-20 minutes as you would when making regular rice.<br /><br />Add 2 1/2 cups hemp or rice milk, 1/3 cup agave and cook on low for another 30 minutes. Pudding will be cooked when spoon stands up straight in the mix.<br /><br />Add 1 tsp vanilla, 1//2 tsp cinnamon, 1/2 cup golden raisins and 1/2 tsp pistachio nuts.<br /><br />YUMMY! How easy is that!tiahttp://www.blogger.com/profile/03019976107765523327noreply@blogger.com0tag:blogger.com,1999:blog-6861740357377773576.post-61492716465503074742010-03-12T15:39:00.000-08:002010-03-14T08:32:03.460-07:00All GF Flours are not Created Equal -Rice Flour<div><div><br /><div>A friend of mine, new to the GF world, mentioned buying a quinoa bread that was totally inedible. Her whole family was convinced the bread was bad after one bite. I told her of a similar experience I had trying a GF bread touted as "the moistest gluten free bread on the market today". Its weight was a tip off as to what the texture was going to be like. Dense, heavy, pungent and crumbly, I was convinced it had gone bad in the shipping until I opened the sister loaf and it had similar unearthly characteristics. I immediately felt very sad for all the customers who buy this bread thinking that this is the gold standard of breads. That the sentence for being gluten free was a life with this bread and this is all there is out there. Rest assured it is not!</div><br /><div>Filling your pantry with these wonderful alternatives is very exciting. GF recipe books abound on Amazon and after a few tries you will find your cookbook that will make the difference for you. These renegade authors and chefs, often take their professional traditional pastry training and after countless tries turn a wheat classic into a GF classic. We should applaud them for the hours of work and the failed experiments to get closer to baking perfection. So lets start our journey with flours and the myriad of choices out there.<br /></div><div>This posting I'll start with rice flour, because it is readily available in many forms and each behave differently.</div><br /><div>Rice Flour comes in many forms - white, extra fine white, brown, glutinous or sweet rice. Knowing what type to use and when is more science than art. </div><br /><div>White Rice Flour is milled from polished white rice and is grainier than the other varieties of flour. It is best when mixed with other flours to make bread, cakes and cookies. When used alone can sometimes have a gritty texture.</div><br /><div>Extra Fine W<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJN5NQtZDR31AcJY7c6kIrQjy-8RysjTPwUtLlWAlHxDRGGbqqYOdDU4jFah2ICOWL69i5ZEx_xdjNJIqN0vUVK8H18W38r2Vzx0f2iM66xOOgsvtoZ2pLtBsCEbn6OEqoTJK-3940BRg/s1600-h/ScreenHunter_01+Mar.+14+08.18.gif"><img id="BLOGGER_PHOTO_ID_5448510924105988322" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 230px; CURSOR: hand; HEIGHT: 290px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJN5NQtZDR31AcJY7c6kIrQjy-8RysjTPwUtLlWAlHxDRGGbqqYOdDU4jFah2ICOWL69i5ZEx_xdjNJIqN0vUVK8H18W38r2Vzx0f2iM66xOOgsvtoZ2pLtBsCEbn6OEqoTJK-3940BRg/s320/ScreenHunter_01+Mar.+14+08.18.gif" border="0" /></a>hite Rice Flour - Is a finer ground white rice flour with a soft powdery texture. I mix this flour with other flours when making finer cakes. Its consistency helps with with the gritty texture of white rice flour but when used solely can add a gummy texture to a cake. </div><br /><div>Brown Rice Flour has similar properties to rice flour but has better nutritional value as it is milled from unpolished brown rice. Because it contains more oils, it is best kept refrigerated. It has a nutty taste and grainy texture. Again, this rice is best when mixed with other flours. </div><br /><div></div><div>Glutinous or Sweet Rice is also known as sticky rice. It is very elastic when mixed with liquid. It is one of the most perfect gluten free flours widely used in Asia and is said to have been used in China for over 2000 years in both savory and sweet dishes. This type of rice can be milled or unmilled. Milled Rice is typically white and unmilled which contains the bran can be black or purple. The famous Japanese "mochi" which is a small round cake with typically a bean filling is wrapped with a sometimes white glutinous cover. Vietnamese cultures also use the flour to make the distinct "Banh" cakes (they also may u<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieFe1LX0AoRBMGOuSaSGXCwmrhbyoCD8qH3hyGjdhNAuQxyA3v1aGYsY3oX86BOX2IqEwHcPKvD4Sf72AYifhT3dXyUe69UyXEORiWpyzWmK19xu8vVJtwEQ2SsZMcZHHey_amE4uwjJI/s1600-h/ScreenHunter_02+Mar.+14+08.27.gif"><img id="BLOGGER_PHOTO_ID_5448512119602526882" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 108px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieFe1LX0AoRBMGOuSaSGXCwmrhbyoCD8qH3hyGjdhNAuQxyA3v1aGYsY3oX86BOX2IqEwHcPKvD4Sf72AYifhT3dXyUe69UyXEORiWpyzWmK19xu8vVJtwEQ2SsZMcZHHey_amE4uwjJI/s200/ScreenHunter_02+Mar.+14+08.27.gif" border="0" /></a>se cassava or tapioca flours) filled with sweetened mung beans. Filipinos will make a version called "Palitaw" which is glutinous flour shaped flat and dipped in boiling water then rolled in sesame seeds, sugar and coconut flakes.</div><br /><div>As you can see this variety of rice flours makes it a versatile alternative in GF baking. If you are looking for the traditional crumb of a Western made cake, you will be best using a combination of flours when using rice flour. Rice flour with potato and tapioca starches seem to be a good combination. Try a mix of 1 cup brown rice flour to a 1/3 cup potato starch and 4 tbsp tapioca starch to make a versatile GF flour mix in these proportions. You can make this mix in batches using it as needed when baking most of your cakes when replacing flour. </div><br /><br /><br /><div></div></div></div>tiahttp://www.blogger.com/profile/03019976107765523327noreply@blogger.com0tag:blogger.com,1999:blog-6861740357377773576.post-11131516596039646422010-02-19T14:52:00.000-08:002011-06-29T08:59:33.906-07:00Perfect Vegan GF Chocolate Cupcake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAzFUvziUeUMpSucGxnV4W60VI1vE9X1O8EiQffTzduUVzcRDQ4pCONqP9qvTd2s-APw-D5uYFZFsFpmFXqPcPZfVK64MRx2wm4gJ003kILtuQQlU0TgACYzWUyMYKZN4rojTfKz90evo/s1600-h/GF_VgnChcSmlCupck4.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 239px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5440181508732732130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAzFUvziUeUMpSucGxnV4W60VI1vE9X1O8EiQffTzduUVzcRDQ4pCONqP9qvTd2s-APw-D5uYFZFsFpmFXqPcPZfVK64MRx2wm4gJ003kILtuQQlU0TgACYzWUyMYKZN4rojTfKz90evo/s320/GF_VgnChcSmlCupck4.JPG" /></a><br /><br /><div><br /><div>The search for the perfect vegan cupcake has taken me 6 months, countless recipe trials and modifications. Finally, I can share with you success..best yet, no eggs, gluten, sugar or dairy. I served this at a recent gathering of very picky eaters who called it the best cupcake they've ever had -firm and moist - no one could ever guess it was gluten free. I owe this find to the Whole Life Nutrition Kitchen blog whose recipe won out on all the others. I used it as a base and modified to enhance the moisture.<br /></div><br /><div>The biggest complaint of gluten free baked goods is that it is crumbly and dry. With any of these ancient grains that lack gluten it is sometimes necessary to let the batter sit with the liquid to allow it to absorb. In classic baking, this is a no-no as this cannot be done with recipes which are heavily leavened with eggs as the incorporation of eggs give the lift and rise to the cake. However, with vegan desserts, this is possible with the absence of eggs. I have tried soaking the batter after mixing for 15-20 minutes for this recipe and it makes a noticeable difference in the texture of the crumb.<br /></div><br /><div>This recipe I tested both with rice and hemp milk. The hemp milk gave it a creamier texture and the coconut sugar I use for its low glycemic properties. (It is one of my favorite sweeteners and works great in recipes where brown sugar is used.) I am sure this recipe will fool even your toughest critics. This recipe yields about 9 large or 20 mini cupcakes:<br /></div><br /><br /><div>1 cup sorghum flour<img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 239px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5440180728149895282" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUN5M18f5cetB0C_KP-ZJRw91NIwcoTj6oDeQTz4c77RF0wgWaw9TmqGY_iq7RfzqGqjp2b2BUHUFLfKu4TKDN-9IzQ9h3V-dgCDQ_vM_GObHQjNiW6k2J8JCtWQVQDp4PBFQYTHkWlNc/s320/GF_VganChocLargeCupck.JPG" /><br />1/4 cup tapioca flour<br />1/4 cup cocoa powder<br />1 tsp baking soda<br />1/2 tsp xanthan gum<br />1/2 tsp sea salt<br />1/3 cup grapeseed oil</div><br /><br /><div>3/4 cup coconut sugar<br />1 cup hemp milk<br />1 tsp vanilla</div><br /><br /><div><br /></div><br /><br /><div>Heat oven to 350 F. Spray muffin tins.<br /></div><br /><br /><div>Mix together sorghum, tapioca flours, cocoa powder, xanthan gum, baking soda and sea salt.<br /></div><br /><div>Beat oil, coco sugar, hemp milk and vanila together .<br /></div><br /><div>Beat in dry ingredients until well mixed. Let sit for 15-20 minutes to absorb the moisture.<br /></div><br /><div>Fill pans 3/4 full. Bake for 15-18 minutes for mini cupcakes and 20-15 for regular size cupcakes.<br /></div><br /><div>When cooked, wait 5 minutes then remove from tins and cool on rack before frosting.<br /></div><br /><div>This frosting seems to work well with these cupcakes and it isn't too sweet. It does pipe on very soft and you may need to modify it to the stiffness you want by adding more coconut oil which solidifies at room temperature. The coconut gives it a nice taste.</div></div><br /><div><br /><div><br />Chocolate Frosting</div><br /><br /><div>1/2 cup coconut oil<br />1/2 cup palm shortening<br />3 tbsp cocoa powder<br />3 tbsp arrowroot powder<br />1/2 cup agave nectar<br />1 tsp vanilla<br /></div><br /><div></div><br /><div>Mix all ingredient together until fluffy. Pipe on to cooled cupcakes.</div></div>tiahttp://www.blogger.com/profile/03019976107765523327noreply@blogger.com0tag:blogger.com,1999:blog-6861740357377773576.post-81995478303793900692010-01-25T06:41:00.000-08:002010-01-25T15:17:50.444-08:00A world of discoveries in Asian food stores<div><br /><br /><div>Head off to your local Asian market and spend time discovering the variety of goodies available. A myriad of alternatives await you from tapioca crackers to mung bean noodles to tofu soup to rice desserts wrapped in banana leaves. Though most labels might seem intimidating in their native language, almost all will have an English ingredient list. The tapioca crackers from Indonesia for example had tapioca flour, water and salt listed. Now be aware that most of the desserts come with a hefty dose of refined white <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqH6LzjJiwhU4F4gSmBKn6NujcwVcZ-mtBwXV3oJw63bkUW0iB5n8Ej78rTyB6oF6YD2nCJqf59fe57uI9UgdhOFSuaoWI8dgZQHclE_FPKi2-ufC7EVBU6SwK3r8zTwgwCcMXKoyKWK4/s1600-h/GF_Suman.JPG"><img id="BLOGGER_PHOTO_ID_5430819725727098754" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqH6LzjJiwhU4F4gSmBKn6NujcwVcZ-mtBwXV3oJw63bkUW0iB5n8Ej78rTyB6oF6YD2nCJqf59fe57uI9UgdhOFSuaoWI8dgZQHclE_FPKi2-ufC7EVBU6SwK3r8zTwgwCcMXKoyKWK4/s200/GF_Suman.JPG" border="0" /></a>sugar but if ideas are what you are looking for, the Asian market has all the ingredients to allow you to make your own low sugar alternative. A steamed rice Philippine cake wrapped in a banana leaf cane be made with glutinous sweet rice, coconut milk, a banana leaf (they come frozen in the food aisle) and substitute the sugar with your sweetener of choice. A tofu pudding, a traditional Chinese dessert of creamy soft tofu in a sugar syrup served warm can be made with an agave syrup - you control the sugar content.<br /><br />Meandering through these aisles with your mobile phone allows you to use technology to instantly understand what your a looking at. A quick web search of what "chana" is brings up wonderful chickpea or garbanzo flour recipes commonly used in Indian cuisine in dishes such as vegetable pekoras. The great thing about many of these foods is that inherently they are not only gluten free but lactose free. Coconut milk or rice milk is often substituted for the milk as pasteurized cow milk in many of these countries is not native to their cultu<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMvha8XZy04xijFnd4XpzQ82Fa8NnKh-IXAe-zokOMplFsPMXCCIyeH6btzZq26ZaVt8Wt_HCF3RCyL-LihfHnKBILnuWUvZYstcNNht4L9cNc2agPViA0qve6xP51fUouLrPM02CNDBw/s1600-h/CoconutsSPlit1.JPG"><img id="BLOGGER_PHOTO_ID_5430820341605721314" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMvha8XZy04xijFnd4XpzQ82Fa8NnKh-IXAe-zokOMplFsPMXCCIyeH6btzZq26ZaVt8Wt_HCF3RCyL-LihfHnKBILnuWUvZYstcNNht4L9cNc2agPViA0qve6xP51fUouLrPM02CNDBw/s200/CoconutsSPlit1.JPG" border="0" /></a>res. Try substituting sugar with low glycemic agave or coconut sugar. Try making a vanilla Thai custard which is not only easy but contains healthy antiviral coconut milk or bring home ingredients for the classic Thai sticky rice with mango dessert or Pick up some Japanese mochi (sticky sweet rice buns filled with red beans) or even a fresh young coconut with a straw to sip the freshest natural good for you juice you've ever had then scrape off the coconut meat to grate on your desserts.<br /><br />Enjoy your trip to the Asian store, it opens a world of possibilities!</div></div>tiahttp://www.blogger.com/profile/03019976107765523327noreply@blogger.com0