Gluten-free Gourmand

If you've ever done any gluten-free baking, or checked the ingredients of a packaged gluten-free product, you will have seen the ingredient xanthan gum.  It's everywhere.  It is used as an emulsifier, a thickener, and a gluten replacer, depending on what kind of product it inhabits.  You will see it in sauces as an emulsifier and thickener.  It's often found in ice creams - especially low-calorie or non-dairy ice creams - to smooth and thicken it for a creamy texture.  For gluten-free cooking it's used to replace the gluten in your baked goods to give the product structure.  Some people claim that you can't cook gluten-free without it, but I'm here to tell you that's not true! Think about the first two uses I of the gum that I described.  In both cases, the gum is used to give the substance more body and form.  However, both sauces and ice cream are liquids, and xanthan gum is used to thicken them.  Breads and baked goods are not liquid in ...

A few weeks ago I posted a review of the brand-new Omission Gluten-free Pale Ale from Widmer.   It only took a short time for me to find the beer in a number of different locations, which you can find on the Find Omission page of their website.  Since I have a gluten eater and beer lover as a resource, I will start with my boyfriend's response to the Omission Gluten-free Lager.  He sipped, then said: "What style of beer is this?" "A lager," I replied. "Oh, this is pretty good for a lager.  I've had plenty of lagers that weren't nearly as good as this." In this quote, I may have left out a few expletives that referenced other lagers.  But there were no expletives referencing this one.  You heard it from the expert: Omission Gluten-free Lager is pretty good for a lager.  In some of the other reviews I've read about Omission, bloggers have commented that they prefer the Pale Ale. I, for one, am not one of those bloggers.  I pr...

I've been doing quite a bit of research lately on gluten-free bread making.  I have noticed that there is a wide variety of binders, emulsifiers, dough enhancers, and other tricks of the trade that people use to improve the dough.  The gamut of ingredients is surprising.  I haven't used most of them, partly in an effort to be more purist, and partly due to the fact that I don't know where to start. Many of these ingredients have conflicting reports on when they are used and what for.  For instance, I have one source saying that gelatin is used to add moisture and shelf life to bread dough, and another saying that it adds volume but makes dough brittle and dry.  I've heard similar contradictory claims about xanthan gum, which I know to be true from experience.  Depending on how you use it, xanthan gum can either help bread to rise and hold its form, or it can make a dough stiff, dry, and unable to expand. The same can be true of gluten itself: quick brea...

Lately, I haven't had enough time to keep up with my blogging.  Between work, chores, and making ridiculous amounts and varieties of food with my boyfriend I just can't find the time.  "I'll do anything I can to help you establish your gluten-free empire," my boyfriend told me sweetly.  He would cook,  clean, or whatever needed to be done. Instead, I asked him to do something that wouldn't help get the chores done at all: I encouraged him to start his own blog.  Thus was born Just Another Shallot and Asparagus Blog.   We collaborated on a lot of the recipes on here, and I must admit, I took all the photographs so far.  (Note to self: teach boyfriend studio photography.)  My favorites so far are the photos on the sushi post . Need some gluten-free product photography done?  I'm your lady.  Here's my website .  But back to this new blog: he may not lead with this information, but all the recipes on there are gluten-free, so stay ...

I stepped into the Horse Brass Pub last night.  The occasion was that the Horse Brass happens to be located across the street from my laundromat.  My boyfriend and I felt like a laundry night celebration - or consolation prize, as the case may be.  I started checking out the famously long list of guest taps that they offer, looking for something gluten-free.  There was a cider on tap, but at the very bottom, I saw a surprise: Omission Pale Ale.  The server came by and I jumped right on it. "Can I get a bottle of the Omission Beer?" I queried, expecting the usual look of pity on my beer-loving server's face when he realized I wasn't going to order anything good.  But that's not the look I got. The server replied, "Yeah, that's actually pretty good.  It's the only gluten-free beer I've ever tried that tastes like real beer."  If I hadn't been getting it anyway, this would have sold me.  I've never had a Portland beer server recomme...

If you're like me, the first thing you thought of when you learned that you had to eat gluten-free was: how will I get my calamari?  Well, here's your answer.  And it's surprisingly simple.  Calamari can be very affordable compared to other seafood, so don't be intimidated by trying to cook it.  I experimented with plenty of other breadings, but this easy solution is the best.  The combination of rice flours makes a breading that is crisp on the outside and soft on the inside. You will need five ingredients: Canola oil (or another high-heat oil) calamari, cut in pieces glutinous rice flour (a GF food made from cooked sticky rice) white rice flour salt Here's how you do it: Heat the oil, at least 1 inch deep, in a pan or deep fryer.  Mix in a medium bowl: Glutinous rice flour Salt to taste Mix in a separate bowl: White rice flour Salt to taste Coat the calamari pieces with the salted glutinous rice flour first, then the white rice flou...

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...

Some friends and I went to a cabin in the woods a few weeks ago for a weekend getaway. We shared cooking duties, and I was involved in Mexican Night.  I thought up this idea for making some beer-braised chicken to share with those of us who were not vegetarian.  Boy did the vegetarians miss out, because this was one of the best things I've ever made!  I've cooked the recipe several more times since.  It takes a little time to braise things until they are tender, but it's really worth it.  Dark-meat chicken is the quickest to prepare, but I've also used this same recipe with leftover pork chops that were also tasty. For the beer in the recipe, I've used several things, depending on what was available: Redbridge Beer New Planet Raspberry Beer Harvester Pale Ale Everything worked well, even the raspberry beer.  I recommend just getting something that you want to drink, because you probably won't use a whole bottle unless you're making a larger batc...

Dark Ale.  Need I say more?   Oh yes - it's gluten-free. I stopped by Belmont Station last evening to meet the brewers, James and John, of Harvester Brewing , which has its base right here in Portland, Oregon.  I had to fight my way through a throng of admirers just to get a taste, but it was worth it.  Harvester Brewing just started distribution of their Pale Ale in December, and already they are available in quite a few local markets.  Last night they introduced two new beers, the Dark Ale and the Experiment Ale, a red ale. I had tried the Pale Ale when I first heard about it, maybe a month ago.  When I tried it again last night I noted a change, and I asked James about it.  Has there been a distinct difference between batches? He granted that he's always improving his recipes.  He noted humbly, "I think I'm just becoming a better brewer."  We talked about how the chestnuts they use influence the taste.  I thought the mos...

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...

Bacon-wrapped dates are a Spanish delight.  You can get them at tapas places, but they are amazingly easy to make on your own.  The name really says it all.  There are only three ingredients: bacon dates goat cheese Just get some thin-cut bacon, pancetta, or guanciale.  I used bacon here. You can cut a normal bacon strip into thirds.  With a knife, slice the dates length-wise and extract the seed.  In the hollow that is left from the seed, stuff in some goat cheese.  Wrap the whole thing once around with bacon until the bacon folds over itself.  Sear the wrapped date on a hot pan on 2-3 sides until the bacon is browned.  Carefully insert a toothpick into the tender part of the bacon to keep it all in one piece.  Serve warm, or at room temperature.

If you are looking for holiday recipes, you have come to the right blog.  Each year I have been blogging I have added several holiday-inspired recipes to my archive.  Here is the tally so far: Gingerbread Cookies  Teff Sandwich Bread Traditional Bread Stuffing   Butternut Squash Pie Pie crust    Turkey Soup See the Recipe Archive for more gluten-free recipes.

Do you have a gluten-free person on your Christmas list?  Here are a few ideas on what to give them for the holidays: The Essential Gluten-free Restaurant Guide by Triumph Dining.  I used this book to help flesh out my list of gluten-free dining options in Portland , and it's been a valuable resource on trips as well. Gluten-free Girl and the Chef.  If you don't already have it, get it for yourself or a loved one!  It's available here in Portland at Powell's , among other places online.  My mom got this for me for Christmas last year.  It's a useful recipe book to have. A Pullman Loaf Pan .  This style of bread pan is ideal for making Gluten-free sandwich loaves because it gives you bigger slices.  My dad gave me one for Christmas two years ago and I've gotten a lot of use out of it.  I created my Teff Sandwich Bread recipe in it. Want to get something memorable and impressive?  Try this Chantal Copper tea kettle ....

Gluten-free burgers with GF buns.  Flourless chocolate tortes.  Gluten-free beer.  Charming NW Portland .  Need I say more? Photo by Gina Kelley Well, you probably think it's too good to be true - or too expensive to be prudent.  I'm happy to say that the burger is tasty and the Jensen's GF Better Bun is fantastic.  The prices are reasonable, although they of course charge a little extra for the gluten-free bun.  The "Not-fries" are gluten-free and so is the flourless chocolate torte with salted caramel sauce.  The caramel sauce wasn't the best part of the torte - it was too chewy - but the torte itself was excellent.  The menu is very clearly labeled with the gluten-free and vegan options, and the servers are very knowledgeable and helpful.  It should be noted, however, that they don't have separate cooking facilities for gluten-free. Photo by Gina Kelley Dick's Kitchen has two locations - one on Belmont and one that just o...

I've always envied people who have birthdays in the summertime.  Mine is in November.  While I covet the idea of having a birthday party in the garden,  I also relish the cozy world of birthdays in November.  Here was my best birthday gift: Yes, my boyfriend got me a Kitchenaid Stand Mixer.  It was mostly to avoid being asked to mix things like this bread by hand for ten minutes straight, but still.  It was the best present ever. Some other things I'm thankful for, or that I'd love to see under the Christmas tree, include:  

This holiday season you may find yourself craving a good old-fashioned stuffing with moist, fluffy bread cubes and lots of sage and thyme.  Well, you can have that.  Even if you're gluten-free. I had a few failures before I got the hang of making this recipe with gluten-free bread, so let me give you a few clues as to how this recipe is different than a regular one.  The first thing you should know is that the bread cubes may need to be cut smaller than with gluten-containing bread cubes, especially if the bread you are using is the very firm, heavy type of gluten-free bread.  That stuff can expand enormously, and  you end up with huge cubes once they absorb all the liquid, or dry hard-centered cubes if they don't absorb all the liquid.  Weigh the bread rather than trying to measure the cubes.  GF bread just doesn't have a consistent volume per variety so you can't measure by volume.  If your bread is very dry, you can skip the toasting. ...

After countless batches of teff bread that sagged, deflated, or didn't rise, I finally came up with the perfect recipe for a gluten-free whole grain sandwich bread.  I learned quite a few things about bread making in the process of developing this recipe that I'd like to share with you.  The success of a gluten-free bread depends on these essential baking elements: the correct ratio of salt, yeast, and sugar to flour the correct ratio of xanthan gum to liquid and flours accurate measurements, including temperature and the most important thing, and the one it took me longest to discover, is: a hefty amount of acid in the mix. I learned about the ratios of salt and sugar to yeast from reading the Joy of Cooking and other reference books.  What I didn't learn until now is the role of acid in bread making.  It turns out that yeast performs better in an acidic environment.  All the commercially-available bread mixes that I've been trying out have had v...