Having family from Europe, European food undoubtedly plays a huge role in many of the meals we make and convert to gluten free, most of which started out as some version of an old family recipe. Up until now, we generally have not gravitated towards making a lot of what could be considered ‘typically British food’ because quite a bit of it is very heavy on the meat, and the way we generally like to eat has a fairly light emphasis on this. However, not to play food history favorites (LOL), we want to include recipes from as many different places as possible. Having made shepherd’s pie many years ago, but not completely gluten free, and having family from England, we decided that this would definitely be a fun recipe to update and re-explore. But, there are so many different versions — nearly each country throughout Europe, Canada, the U.S, South America, and the Middle East, seems to have it’s own variations. There seem to be just so many different names and histories for this dish! Where did it originate? Where to begin? Well, first, we have to go back a little ways on the food history timeline. Continue reading
Baking scones has become a tradition in our family, resulting, after much tinkering, in quite a few different gluten free versions. We experimented with some very traditional recipes for buttermilk, or raisin scones, along the way developing some of our own more creative varieties, such as pumpkin, lemon, and chai scones. You can find several versions in our book “A Celebration of Gluten Free Baking,” and others here on our website.
Having several family members from Europe, favorite items like scones become an easy standby in the recipe repertoire, served for dessert with coffee, or tea, or served as part of breakfast. However, we never knew much about the history of scones. Where did the idea originally come from? Who started it? Why? Continue reading
Today we wanted to share a little information about the history, nutrition and other interesting facts about chestnut trees, prior to giving you our latest recipe using this exquisite and delicate flour.
There are many different species of the chestnut tree. The trees that most of our current edible chestnuts come from are the Sweet Chestnut, or Castanea sativa, a European variety, as well as the American Chestnut, Castanea dentata, the most familiar American species. Continue reading