Gluten-free Gourmand

It's been awhile since I posted the original Grain-free Sandwich Bread Recipe.  That recipe contained an single egg... this one doesn't.  To span that gap took endless testing, but here I am with my new egg-free recipe, and it's better than ever! When I make this recipe it fills the house with the most amazing scent of baking bread.  But what I like the most about it is how fluffy this bread is, and how flexible. The egg replacer here is flax seed.  It wasn't an exact swap though.  I had to make some other alterations, including reducing the starches.  However, the result is every bit as fluffy, maybe fluffier, than the original. A few helpful affiliate links to give you an idea of what tools and ingredients are needed: A stand mixer.  You can hand mix but this tool makes it much easier with gluten-free dough.  I use the Kitchenaid Artisan Stand Mixer  in black. I use a 4x4x9  USA Steel Pullman Loaf pan  - the lid is optional but I...

This is a very traditional sourdough bread recipe, using artisan methods to create a nice, tangy, San Francisco-style sourdough bread.  If you like a really sour-but-smooth sourdough bread, this is the recipe for you. There are just a few differences between this recipe and a standard wheat-based recipe.  The most notable difference, of course, is the psyllium husk, which is a gluten substitute.  Read more about psyllium and other binders here .  Then of course there's the flour.  I use my own Bread Flour Blend for bread baking, but if you live outside the U.S. read my post  Make Your Own Gluten-free Bread Flour .  If you use your own flour blend, you may have to adjust the amount of water and psyllium you use. Why sourdough?  It's incredibly delicious, for one thing.  The natural process of fermenting the bread through the sourdough process makes it really good for you, too.  Then there's the fact that sourdough bread stays ...

What is Pizza crust but a flat bread?  I have been experimenting with my bread recipes lately and decided to try cooking one on the grill.  To my delight, it worked wonderfully!  No, it doesn't fall through the grill or break apart.  In fact, as it cooks it firms up nicely and I was able to flip the crust with tongs.  The crust gets a nice char and the cheese adopts a wonderful smokey flavor.  Once I figured out this recipe, I was finally able to taste the delights of BBQ pizza! Recipe for BBQ Pizza Dough Prep time: 5 minutes Rest time: 20-30 minutes (fastest method)  Cook time: 5-10 minutes Makes two 10 to 12-inch pizzas Ingredients and other things you will need: 225g GF Bread Flour Blend 1 TBSP sugar 1/2 tsp salt 15g whole psyllium husk or 10g ground psyllium husk 225g Warm Water 2 tsp. Apple Cider Vinegar 1 TBSP olive oil 1 tsp yeast Parchment Paper extra oil for the grill tongs paper towels toppings I use a charcoal ...

You can find the recipe to this beautiful and delicious gluten-free salad on my cooking partner's website  Just another Shallot and Asparagus Blog .  Here you will find numerous delicious and funny posts about  - you guessed it - shallots and asparagus.  All recipes are gluten-free.

I love Mexican food.  I've been to Mexico so many times it's hard to count.  One of my favorite Mexican dishes is the Chile Relleno, or stuffed chile, but now when I go to restaurants I usually can't have it.  Even though it's mostly chile, egg, and cheese, it's usually not made gluten-free.  A little bit of flour is used in the egg batter to hold it together. I'm having my sister and her family over for Cinco de Mayo, and this hand-down her favorite Mexican dish.  She and her family are vegetarian, and this dish is one of the few Mexican dishes that is both satisfying and meatless.  I decided to wow her with my new chile relleno recipe that I've adapted to be gluten free.  I'm hoping it's just like the traditional chile relleno we used to have in Mexico. Recipe for Gluten-free Chile Relleno This recipe makes 2-3 chiles rellenos.  Double, or triple it as necessary for more servings.  The recipe makes plenty of sauce and batter for two...

I had plenty of failures before I got gluten-free pancakes to work for me.  My goals: to make the pancakes look, feel and taste just like I remember from childhood.  Everybody's dream. Sunday was pancakes and scrambled eggs day.  We did brunch because my sister and I went to church with my mom Sunday mornings.  My dad cooked brunch.  He proved himself a versatile chef in other areas, but where he excelled was in the realm of pancakes and sourdough bread.  My childhood memories are infused with the smells of pancakes and baking. I haven't nailed the sourdough bread yet.  In fact, I haven't even tried.  There's time for that.  For now, I will conquer the pancakes.  Every individual has a certain way that they like pancakes to be, and the origin of their pancake desires rest in the way they had pancakes presented to them as a child.  For me, the perfect pancake is about five inches across and a quarter inch high.  It bubb...

I've done it.  After years of development and encouragement from friends who have tried my recipes, I've finally started to sell my gluten-free flour mixes to the world.  Here's a recipe that's the first in a series of recipes that all use my flours. This crust is the perfect gluten-free thin crust.  It can come out kind of chewy or crisp, depending on how long you par-bake it before adding toppings.  Please try, share, comment, and enjoy! Gluten-free Pizza Crust Recipe Combine in a medium bowl: 1 cup (135 g)  Deluxe Pastry Flour 1 tsp yeast 1 Tbsp (12g) sugar 1/4 tsp salt In another bowl, whisk: 1 egg at room temperature or warmer 2 T olive oil 1 tsp apple cider vinegar Add the wet ingredients to the dry ingredients and loosely mix together.  Sprinkle over the dough: very warm water (115-120 degrees F/46 C) until the dough comes together enough to be stirred or kneaded, about 1/4 cup (60 ml).  The dough will be sticky a...

I've been looking for an easy breakfast that's not too sugary, so I took a traditional muffin recipe and I cut the sugar in half.  I used a combination of high-protein, high-fiber flours for optimum nutrition.  I chose teff, buckwheat, and almond flour because I like their flavor, and I used my favorite all-purpose flour mix for the base.  If you've been wondering what I use for my all-purpose flour, you won't have to wonder much longer.  I have an announcement about that coming soon, where the gluten-free flour will be available to all!  I'm really excited about it, and I will tell you more very soon.  The gluten-free flour I use is really the best I've tried, and it gives everything you make a really traditional flavor and texture. Back to the muffins: if you don't have the whole-grain flours on hand, just substitute out any other whole-grain flour you like.  For that matter, if you don't have coconut milk or olive oil you can substitute r...

These whole-grain scones are gluten-free and delicious.  Have them with your afternoon tea or for a hearty breakfast treat.  These scones are made with the traditional method and all the traditional ingredients - minus the gluten.  What is gluten anyway, except an impediment to soft, delicate scones?  With wheat flour you have to be careful not to manipulate pastries too much for fear the gluten will make them tough.  You don't have to worry about that with these gluten-free scones: they will come out soft and delicious. Whole-grain Blueberry Scone Recipe The secret to getting the right texture of scones is to keep everything cold while mixing.  Some people put the pastry cutter, butter, and bowl in the freezer for a few minutes before starting to keep everything cold enough. The coldness is necessary so the chunks of butter can form little pockets in the dough when they melt away in the oven.  This creates air space for the baking soda to do it...