Better late than never. We didn’t have enough time to make this bread and develop it like we usually do with a new and unfamiliar recipe. As a result, this is a work in progress. The only alterations we made to the original recipe, were the addition of one egg and the gluten free flour substitutions. We also cut the recipe in half, making only one loaf. Honestly, while the taste was great, we would have liked to see this bread rise much higher and have a lighter consistency. However, we liked the recipe enough to give it a couple more tries, using a different combination of gluten free flours. Continue reading
Who would have thought a cookie recipe could turn out to be such a challenge? If you bake with gluten, cookies are one of the easiest recipes to make. Even when baking gluten free, classic drop cookies, like chocolate chip, are fairly simple to create. A basic combination of flour, butter, sugar and eggs. In other words, not particularly difficult. When baking in general, the ratios of liquid to flour, and the proportions of butter and eggs are usually what determines the success of a recipe. This becomes even more important when creating a gluten free recipe. As a rule, most gluten free flours are not able to absorb high amounts of fat in the same way that gluten flours can. Continue reading
This is one of our very favorite desserts. It meets all the criteria we look for in making a dessert. It is generally loved by young and old alike. It doesn’t require baking, there are no gluten free flour ratios to balance out, no added sugar, free of lengthy preparation and complicated steps, and most importantly so delicious. In our globally connected world, you can now find strawberries almost year round. We generally prefer to eat foods as they are available seasonally, and locally grown if at all possible. Continue reading
When most of you land on our website, your have come to expect yet another gluten free dish, ideally in a baked version. Don’t worry, we are still developing gluten free recipes and plan on doing so for some time to come. However, in our own home, we also prepare many raw food dishes as well. We especially enjoy the many nutritional benefits they offer.
I was first introduced to raw foods about 25+ years ago, through friends and acquaintances and through their convincing arguments, enthusiastically purchased a champion juicer. I loved making vegetable and fruit juices, as well as the occasional nut butters. Some of the resulting vegetable pulp was used in making delicious vegetable burgers, blended with spices, seeds and some rice, or spelt. But my all time favorite comfort foods have always been salads. Continue reading
Italian breads seem to be a recurrent theme with the TWD group over the last couple of months. First pizza, now focaccia. Not that we are complaining. Going back to our gluten eating days, we did enjoy focaccia on occasion, in fact, while living in Montana, a local health conscious baker, built his own wood fired oven, in order to do justice making some of the old style, rustic European breads. A lot of his breads were sourdough based, and focaccia was no exception. Usually only available on a weekend, unless you placed a special order, these specialty breads would disappear as soon as they emerged from the oven. Since not everyone in our household shares our personal love for Italian food, focaccia is generally not at the top of the list, when baking bread. We do love a challenge, and never having tried focaccia gluten free before, we felt we couldn’t pass up this opportunity. Continue reading
Since so many health experts have credited shiitake mushrooms with immune strengthening abilities, I wanted to include them in an easy to prepare dish. I also selected fresh thyme and oregano for their purported anti-viral properties; they also add a fresh and unique flavor to this recipe.
Before sharing this recipe, I should probably digress a little and share that I have not always been fond of mushrooms. Raised in Germany, our family was not particularly familiar with mushrooms and certainly never collected any ourselves. To my knowledge, no one that I knew was very familiar with the types of mushrooms that would be safe to eat. During those days, mushrooms were not easily found in grocery stores. Mushrooms always seemed to have an air of danger attached to them. Probably too many images of toadstools in fairy tales. A distant aunt apparently knew quite a bit about how to forage safely, but sadly, I never had an opportunity to go along on one of her forest walks. If I went out foraging today, I would seek out someone who is far more familiar with the varying types of fungi growing in the forests than I am. Continue reading
Here we are, with our first recipe for 2013 with Baking with Julia/Tuesdays with Dorie: Pizza with Onion Confit. Delving into making pizza probably wouldn’t have been a personal choice to make, especially so close after the holidays. But upon closer examination of the recipe, it turned out to be a much lighter version as far as calories are concerned and minus the excessive cheese. The type of pizza crust in this recipe reminded me of my travels through Northern Italy. Just out of college, and traveling with several American students, we stopped by some local restaurants in the Northern Italian Alps, and all of them served pizza with a rather crispy crust, topped with delicious herbs, fresh tomatoes and very small amounts of locally made cheese – mostly goat cheese, or some type of mozzarella. Continue reading