Baking, Gluten Free TM_BK_GFBREAD_FI_001

Gluten-Free on a Shoestring Bakes Bread lays out author Nicole Hunn’s tried-and-true methods for serious gluten-free bread, from sourdough to bagels to pumpernickel. In this excerpt, you’ll find sandwich breads, hoagie rolls, and a foolproof flour mixture. The book is available now on Amazon and at your local bookstore.

Gluten-free bread dough of yore (and by “yore,” I mean just yesterday) was always heavy and slick with moisture, and almost always enriched with some combination of eggs, fats, sugars, butter, and yogurt. There really wasn’t any sort of gluten-free bread that rightly could be described as “lean,” meaning bread without most of those enrichments. The extra moisture was required because many of the gluten-free flours absorbed extra moisture, and the ever-present enrichments added structure, mouthfeel, taste, and, in some cases, more moisture. If you have ever heard gluten-free bread dough described as being similar to cookie dough, then you know exactly what I’m talking about. Can I get an Amen?
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Bookshelf

The Proof is in the Pudding

With Bakeless Sweets, you don't need an oven for a satisfying dessert

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When I was growing up, the one good thing about coming down with the flu was the guarantee that there would be pudding. My mom firmly believed that it was good for tender stomachs and since it was made with milk, it offered enough nutrition to get us back on the road to recovery. She’d alternate between a basic stovetop rice pudding and vanilla pudding from a packet.

For years, I thought puddings and custards were only good for those sick days when you needed something slightly sweet and easy to slurp. However, thanks to Faith Durand and her new book, Bakeless Sweets, my eyes have been opened to the many possibilities that exist in the world of puddings (as well as in panna cottas, jellies, and fluffs). MORE

Bookshelf

Whole Grains for a New Generation

Kick off the new year with delicious, healthy home cooking

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The arrival of the New Year means that it’s time for clean slates and refreshed habits. I always look forward to January as a chance to reset and start being a little more intentional about how I spend my time and what I eat. For me, this means getting a little more sleep and reintroducing vegetables and whole grains into my kitchen. (I have a bad habit of losing all restraint during the holiday season.)

In past years, redoubling my whole grain efforts has mostly meant that I eat a lot of sautes with brown rice, pots of vegetable soup with barley, and slabs of salmon over quinoa. While moderately healthy, tasty, and filling, these meals aren’t particularly inspired or exciting.

This year is different, thanks to Liana Krissoff’s new book, Whole Grains for a New Generation. As follow-up to her book Canning for a New Generation, this volume contains whole grain recipes for every meal of the day. It’s one of those books that made me want to leap up and start cooking. So far, I’ve made four recipes from it and I have at least another 20 earmarked for the very near future. MORE

Gluten Free

Gluten-Free Holiday Treats

Flour-free cookies for sensitive Santas

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Gluten free Christmas cookiesI recently decided to go gluten-free and, most of the time, it doesn’t really bug me. I don’t mind skipping the starchy foods I used to rely on for the easy quick-prep meals that characterized my diet. Of course, there are those little things I miss now and then, like whipping up a plate of fluffy pancakes on Sunday morning, or sinking my teeth into a really good slice of crispy thin-crust New York pizza.

But at this time of year, I’ve found myself only missing one thing: Cookies. When Thanksgiving ends and the holiday season officially begins, seemingly earlier than the year before, the pumpkin pies and cranberry scones disappear in favor of brightly decorated reindeer-shaped sugar cookies and wide-eyed smiling gingerbread men.

If you’re anything like me, you may be worried that your family won’t want to give up their usual holiday cookies in favor of gluten-free treats that you can enjoy. But here are some delicious alternatives everyone will love—so make sure you have extras! MORE