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Gluten-free Gourmand

Gluten-free recipes by Gina Kelley of Portland, Oregon. The best GF waffles, scones, pastries and bread.

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Sunday Waffles

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October 10, 2010

I'll be making waffles this morning. I'll try to choose between the following recipes: Quick Buckwheat Waffles: Gluten-free Easy Waffles: A Gluten-free Dairy-free Recipe Gluten-free Corn Waffle Recipe Gluten-free Buckwheat Waffles What will you have?

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Recipe for Famous Gluten-free Scones

January 30, 2009

Among my friends, family, and co-workers I am famous for my scones. I get frequent requests for the recipe. People are usually surprised to hear that it's wheat-free and gluten-free, it tastes so much like "regular." Well here it is! The Best Gluten-free Scone Recipe Heat oven to 425 degrees. Mix together in a large bowl: 2 cups Gluten-free Pastry Flour 1/3 cup sugar 1 Tbsp baking powder (make sure it's GF) 1/4 tsp baking soda 1/2 tsp salt plus a pinch 1/4 tsp xanthan gum (if it's not included in your GF flour mix) Cut into pieces and drop in: 6 Tbsp cold unsalted butter Cut the butter in with a pastry blender or two knives, coating the pieces with flour as you go, until the largest pieces of butter are pea-sized. Keep this mixture cold, chilling it in the refrigerator if the butter starts to soften. Stir in: 1/2 cup chopped nuts (optional) and/or 1/2 cup dried fruit (optional) Whisk together in a separate bowl: 3/4 cup ...

Chia, Flax, and Psyllium as Binders in Gluten-free Bread Making

June 19, 2013

Xanthan gum and guar gum have been the default binders for gluten-free baking in the United States for years. However, these substances have their limitations. They have no nutrient value, for starters. Then there's the fact that they don't give you much in the way of flexibility or strength in your final baked good. Did you ever make a gluten-free cupcake that tasted like cardboard and crumbled apart in your hand as you tried to eat it? Even though you put twice as much liquid into the recipe than you would have for "regular"flour? You can blame xanthan gum for that. The best binders out there for your gluten-free baking may not be what you thought they were. Chia, flax, and psyllium are the "it" girls of gluten-free bread baking right now. I'll tell you why and how. Chia Seed Origin: Mexico and Central America Remember the Chia Pet? The same seeds that you might have used to coat a clay doll to grow green "ha...

Croissants, the Quick-er, Easy-er Way

March 28, 2016

The Julia Childs croissant recipe takes 24 hours. I don't want to brag here, but my new croissant recipe only takes six! Croissants aren't easy, but I've taken the tricky bits out. These crescent rolls are even better than if you took an extra18 hours to make them. The traditional method of making croissants calls for a laborious task called "laminating" that takes up lots of time and labor. This recipe uses a technique typically seen in other types of pastries and biscuits - cutting in the butter. This is much faster than laminating and doesn't take much in the way of technique. So never fear, you do not need to get a degree from the Cordon Bleu to make these tasty pastries! Croissant Recipe, Quicker and Easier Mix time:10 minutes Chill time: 60 minutes Rolling/shaping time: 30 minutes Rise time: 3-4 hours Cook time: 20 minutes Yield: 8-12 croissants In a food processor, or in a medium mixing bowl, blend together: ...