Persimmon Pudding

Persimmon Pudding

Many of you landing on this page today are probably looking for our gluten free version of the Finnish Pulla. Time just did not allow us to develop yet another yeast-based bread recipe. We hope to deliver this sometime in the new year. After reading about this recipe, we thought it was somewhat similar to a traditional challah bread, which is doable gluten free, but probably not in a ring shape. Braiding anything gluten free, without the excess use of starch, while still having it turn out light and fluffy, can prove to be very challenging. But enough said. Continue reading

Coconut Milk Ice Cream Cake

Coconut Milk Ice Cream Cake - A delicious summer dessert

This is a fabulous dessert, which makes both a wonderful birthday/celebration cake as well as a delicious finish to any dinner. You only need a few basic ingredients, many of which can be substituted for whatever you have on hand. We used these ingredients because they were easily available to us at the moment.  The combination of gluten free rice crispy cereal,  chocolate chips, coconut milk ice cream and fresh fruit, invokes images of fun and childhood birthday parties. Continue reading

Popovers

Popovers - A gluten free alternative

Since living gluten free, popovers are not a recipe we have made very often. Baking anything gluten free presents enough challenges, but baking without the use of baking powder, or other leavening agents, seems daunting to say the least – if not downright impossible. Since Julia’s recipe does not call for any sugar, we felt more inclined to give this a try. Popovers actually reminded me of a dish I grew up with in Germany, called ‘Pfitzauf.’ Continue reading

Savory Tomato-Herb Galette

Savory Tomato-Herb Galette - A delicious gluten free alternative

Inspired by our last visit to Paris, here is our recipe for our own favorite savory galette. There are truly endless ways of preparing a filling for these galettes, only limited by what you have available at the moment. Since we find ourselves in the midst of Summer, tomatoes and herbs are generally readily available. Continue reading

Apple-Plum Galette

Apple-Plum Galette - A gluten free alternative

This week’s participation in TWD called for a Berry Galette. We have been looking forward to making this recipe, since galettes can be easily converted into gluten free and offer a variety of options, both savory and sweet. In the past, we  created our own gluten free recipe, inspired by visiting Paris back in 2002, with its abundance of delicious food and patisseries around every corner. Of course, way back then, we did not yet realize the negative impact gluten had on our health (wow, this seems like a lifetime ago now?!). In Paris, we noticed that galettes are not just favorite desserts, but are acutally, more commonly, eaten as a lunch on the go. Continue reading

Lavender Lemonade

Lavender Lemonade - A refreshing and delicious Summer drink

For those of you expecting a new TWD recipe today (semolina bread), we chose to forgo today’s recipe, due mostly to excessive heat, making the idea of turning on the oven an unappealing one to say the least. However, we may redo it at a later time if the weather cools down. Also, unlike some of our previous experiments, semolina bread is much more difficult to convert to gluten free. No gluten free substitute flour will taste exactly like semolina, or comes even close. Since the general TWD recipe line up calls for two participations per month, and July happens to have three this year, we felt it would be okay to sit one out. Since much of the US is suffering under an incredible heat wave at the moment, we thought a recipe for an ice-cold drink, would be a welcome substitute. Continue reading

Pistachio Biscotti

Pistachio Biscotti - A gluten free alternative

Today is Tuesday and yes, we are ready for another challenge; our own  TWD gluten free challenge. This week’s hosts are Jodi of Home Made and Wholesome, and Katrina of Baking and Boys. Check out their websites for the original recipe, which can also be found on page 315 of Baking with Julia, by Dorie Greenspan. Continue reading