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
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
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