Gluten Free

I like this recipe because it doesn't rely too heavily on the flour. Any recipe that has as much chocolate and butter as it does flour is okay by my. This method of making cake batter results in a spectacular spongy structure. If you would like to make this with regular gluten-ful flour, simply substitute it out by volume and omit the chia seed if desired. I adapted both of these recipes from the Joy of Cooking, which I use constantly for recipe inspiration. Chocolate Cupcakes Recipe Makes 9 large or 12 small cupcakes Have all ingredients at room temperature. Heat the oven to 350 F. Whisk together in a medium mixing bowl, then set aside: 1/2 cup gluten-free cake or pastry flour with xanthan gum 1/2 cup dutch processed cocoa 1/4 tsp salt + a pinch 1 tsp baking powder 1/2 tsp chia seed In the bowl of a stand mixer, cream with the paddle attachment for 30 seconds: 1 stick (1/2 cup) unsalted butter With the mixer running on medium, slowly add: 1/2 cup granulated sugar 1/4 cup brown sugar When the sugar is incorporated into the butter, set the mixer to high and whip the butter and sugar together until lightened in color and very fluffy, about 5 minutes. It's ready when the butter feels light and fluffy on the tongue and the sugar is mostly dissolved. Add one at a time and mix in on medium speed: 3 eggs Slowly add the flour mixture and mix until it's just incorporated. Scrape down the sides of the bowl and re-mix as necessary. Divide the batter between 9-12 cupcake liners. Bake at 350 for 15 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let cool before frosting (see below for a delicious dark chocolate frosting recipe). Bittersweet Chocolate Glaze or Frosting Heat on low, stirring constantly until it's melted: 3 oz dark chocolate 3 Tablespoons water Take the mixture off the heat and stir in: 3 Tablespoons butter Stir the butter into the chocolate until very smooth. Stir occasionally as it cools. Use at 90 degrees for a glaze or at room temperature for a frosting.

We all know how "gluten-free" is a buzz word now.  It seems it is easier than ever to find "gluten-free" labeled packaging at the local grocery store chain.  Restaurants are labeling more food "gf" to try and attract more customers.  But is this helping us?  Or is it making more people just roll their eyes? I get so excited when I see places near me offering "gluten-free" donuts, or "gluten-free

If you’re interested in gluten free pizza in Arkansas, I have these suggestions. Keep in mind that the promise of a gluten free crust does not mean that the pizza is ‘safe’. The toppings may be a problem; it may be prepared in a way that invites cross-contamination. ? American Pie Pizza, with two locationsd [...]

It’s that time to share your recipes for fabulous food made a little bit healthier! Last week there were nearly 70 recipes shared here at SIT. Take some time to check them out. If you’re new to gluten-free living, you might want to check out my latest article for Life Your Way — Yes, You Do Like Gluten-Free Food. There are so many wonderful foods that are gluten-free. Check out the article for links to some delicious gluten-free recipes! (...)Read the rest of Slightly Indulgent Tuesday; 06/18/13 © Amy Green for Simply Sugar & Gluten-Free, 2013. | Permalink | One comment | Add to del.icio.us

This is going to be a great event!! I am looking forward to meeting all my gluten free friends in NYC and Philly area and catching up with wonderful bloggers, support group leaders and advocates in the celiac and gluten free communities. You DON’T want to miss this! Visit www.glutenfreecalendar.com to learn more and buy tickets to the celebration & the Celiac Awareness Night with the Yankees!!

If only Cadbury made Dairy Milk with massive chunks like this...A friend of mine works for a large multinational that makes confectionery, coffee and George Clooney. He once told me - the friend, not George - that the chocolate you eat as a child defines your view of how chocolate should taste. And that any chocolate you subsequently taste will always be compared to your personal chocolate benchmark.Aside: (I love the idea of a personal chocolate benchmark. It sounds delicious, like a bench made from chocolate. Oh. How cool would it be to have a chocolate bench?)My childhood chocolate was Cadbury's Dairy Milk I loved it with a passion. I think I loved it all the more because Mum wouldn't really let us have chocolate, so when Christmas rolled around it not only meant presents, it meant Dairy Milk. Ahh, good times...I'm about to make a bit of a leap here, so keep up.So, when the lovely Jude from Just Mustard contacted me to ask if I wanted to review the 'choc a bloc' cake mould, I said yes. Full disclosure: I said yes mainly because the mould instantly reminded me of a huge bar of Dairy Milk and I was lost in a chocolate reverie. In my weakened state I would have agreed to anything. (Sorry Jude!)So here's what happened...On receiving the mould, my first, uncharitable thought was that the cake would definitely stick in the mould. But I was wrong. I used my go-to chocolate cake recipe and it slid out of the mould beautifully. Only thing is, the 'yum' that is printed on the mould didn't show on the cake. I think this could be because using GF flour in a cake (without eggs) often leaves a residue of crumbs in a mould; it just doesn't come out as cleanly as a cake made with eggs. The kids loved the look of the brick of chocolate and it was all going well until I tried to ice it. 'A smooth ganache would be good' I said to myself. The ganache had other ideas. I'd fancied that it might adhere beautifully and smoothly to the cake so that it looked JUST like a bar of Dairy Milk. But it didn't. It just kind of looked messy.So I baked another cake and put all my faith in BettyCrocker. Even worse. I could NOT get the icing to adhere and it was all an unsatisfactory mess.But to be clear, that has nothing to do with the cake mould which worked brilliantly. It just didn't transform my cake into a giant bar of Dairy Milk, and I really can't blame Jude, Just Mustard or the choc a bloc mould for that. Although not specifically for allergies, this mould is fun to look at and my daughter loved it. She hears 'no you can't have that' way too often, so she was thrilled to be eating cake shaped like a giant bar of chocolate. So for that alone, it's worth having this novelty cake mould! And when I was nosing around the Just Mustard Facebook page, I saw that another blogger had used the mould to make Rocky Road. Which is a much better idea and why didn't I think of that?! The 'choc a bloc' mould is £8 and is available from the JustMustard website.Looks amazing. Just wish it were easier to ice!© Pig in the Kitchen All Rights ReservedRecipes, Photos and Tales © Pig in the Kitchen 2007 - 2011 The use of this feed on other websites breaches copyright. If this content is not in your news reader, it makes the page you are viewing an infringement of the copyright.

Yesterday morning I had a craving for something “oaty.” I can tolerate oat flour (certified gluten free oat flour, just like we need our oats to be certified gluten free) far better than I can tolerate oats themselves, so I indulge in something “oaty” from time to time. I thought of making one of my [...](Visit my blog for the full post, complete with any recipes, photos, and links!) Catch up with me on Twitter. “Like” gfe—glutenfreeeasily on Facebook to see updates/more content. Get gfe posts (including recipes) by email. Looking for a gfe recipe? Get the best gluten-free desserts recipes at All Gluten-Free Desserts. Local to Fredericksburg, VA area? Check out Support Group & Events page. Recent posts you might have missed: Canadian Celiac Association Conference, Anxiety, and Homemade V-8 Tropical Splash Blend Go Ahead Honey May 2013—When You’re Grain Free and Feeling Like A Nut, But Don’t Eat Tree Nuts or Peanuts Tender Corny Almond Muffins Roasted Black Bean Sweet Potato Cakes for Go Ahead Honey Rudi’s Happy Camper Contest and Let’s Go Camping Giveaway Chocolate Milkshake Healing Crohn’s Disease Using the Specific Carbohydrate Diet (Which Is Gluten Free and Much More) Go Ahead Honey It’s Gluten Free—When You’re Grain Free and Feeling Like A Nut, But Don’t Eat Tree Nuts or Peanuts Weeknight Gluten Free by Kristine Kidd: Interview, Review, and Giveaway Green Chile Chicken Casserole

Whenever I tell people I’m gluten-free, I always get the gluten-free “can you eat…” foods game. One of the top foods? Potato products. From French fries, to baked potatoes, to potato chips, people are constantly challenging whether potatoes are friendly for gluten-free eaters. Celiacs rejoice, not only are potatoes gluten-free, according to a new study published in PLOS ONE, potatoes actually provide the best bang for your buck in terms on nutrient value, as compared to other raw produce. Baked potatoes are one of the best natural sources of potassium (though bananas are often touted for their high K+ levels), and are proven to be one of the most frequently consumed vegetables. Spuds are also high in fiber, vitamin C, and magnesium, which are all essential components to a well balanced and healthy diet, especially for celiacs who may be restoring their small intestine from prior gluten exposure. So although many gluten-free eaters fear the high cost of their prescribed diet, there are a number of benefits to seeking natural gluten-free sources of good nutrition. Be sure to eat the skin of the potatoes (I like to make “smashed” potatoes, instead of mashed so they still have the skin) to get all the fiber benefits. These starchy veggies contain no fat, very low sodium, and no cholesterol, keeping you heart healthy and gluten-free!

When I tell people that I was diagnosed with Celiac in 1981 they are usually shocked. First there are the kind people that say "There is no way you are old enough to have been gluten-free that long!" (Thank you!) Then there are the skeptics that say "Your doctor actually knew what Celiac was all the way back then?" Finally, there are those that say "Wow, you are lucky that you found out so early on in your life. You don't know how hard it is to change to a gluten-free diet." I usually have a similar response to all three comments which is "I really do feel like my doctor saved my life when I was just 2.5 years old." It's true. Even if I haven't been the healthiest person in the world, I truly believe my early diagnosis saved me from years of misdiagnosis and illness that I see and hear all too often from my readers and friends. When I was in second grade, I was in the gifted program at school. This meant leaving my elementary school on a weekly basis to attend an accelerated program at another school. It was challenging and honestly a lot of pressure for an eight-year-old. Nevertheless, I was in this program for a good three years throughout my elementary and middle-school years. My major project for the gifted program was creating an informational table about Celiac Disease for doctors and hospitals. I was to create an interactive display including information, diagrams, and educational materials about Celiac Disease. Remember, I was 8 years old when I did this project in 1986. There was NO Internet. There were very few books, if any, on the shelves in the local library. Almost all of my research for this project came from interviewing my doctor who was only a resident and less than 30 years old at the time. This was a very difficult project for anyone to do at the time, especially a 2nd grader! My mom recently discovered my brochures from this project in her basement and I thought I would share them with my readers. Who knew that more than 30 years later, I would share this with an audience of this size on a blog totally focused on living a gluten-free life. I found some of my notes in this brochure rather amusing, yet spot on for an eight year old. "You don't want to walk around" after eating gluten is an especially amusing gem. Enjoy!

Today I’m excited to tell you about a new cookbook: Paleo Cooking from Elana’s Pantry: Gluten-Free, Grain-Free, Dairy-Free Recipes (affiliate link), by Elana Amsterdam and published by Ten Speed Press.  (The book will be released tomorrow but is available for pre-order today.)  I also have a giveaway of the cookbook and a paleo bread recipe from the book to share with you below. I have been gluten free for over 12 years, dairy free for 2 1/2 years, and grain free for 10 months.  I still feel very new at grain free cooking, but especially grain-free baking which I have done very little of. So I was thrilled to get a copy of Elana’s new book.  She has been cooking paleo for years and sharing many of her recipes on her blog Elana’s Pantry.  The cookbook is nicely done and includes many beautiful photos. If you’re not familiar with paleo cooking, Elana explains it and goes over the basics of a paleo pantry.  There is a nice assortment of recipes including breakfast, dinner, desserts, beverages, and more.  I was particularly interested in recipes such as bagels, coffee cake, and bread, but there are plenty of other types of recipes such as entrées, sauces, and ice cream. The Giveaway If you are interested in owning this cookbook, Ten Speed Press is giving away one copy to one of my readers. This giveaway is limited to U.S. and Canadian residents 18 and older. One entry per person Enter by leaving a comment on this post telling me why this cookbook interests you. The giveaway begins June 17, 2013 and ends on June 21, 2013 at 11:00 pm eastern time. No purchase is necessary.  Odds of winning are based on the number of entries.  The winners will be randomly chosen and will be contacted by email.  The winners will have 24 hours to respond.  If the winner does not respond, a new winner will be randomly chosen. Disclaimer:  I was provided with a free copy of the cookbook, but was not paid to write this review. The opinions in this post are my own. Paleo Bread Recipe I’m happy to share with you Elana’s paleo bread recipe.  It’s perfect for times when you really want a slice of bread but without gluten, dairy, or any grains!  I’ve made this recipe, and it turns out beautifully.  I only had an 8 x 4 inch pan, but it worked fine.  I simply cooked it for the shorter amount of time. Save Print Paleo Bread Author: Elana Amsterdam Recipe type: Bread Serves: 12 Ingredients 2 cups blanched almond flour ¼ cup golden flax meal 2 tablespoons coconut flour ½ teaspoon baking soda ¼ teaspoon sea salt 5 large eggs 1 tablespoon coconut oil, melted over very low heat 1 tablespoon honey 1 tablespoon apple cider vinegar Instructions Preheat the oven to 350°F. Grease a 7 by 3-inch loaf pan with coconut oil. In a food processor, pulse together the almond flour, flax meal, coconut flour, baking soda, and salt. Add the eggs, coconut oil, honey, and vinegar and pulse until thoroughly combined. Scoop the batter into the prepared loaf pan and bake for 35 to 45 minutes, until a knife inserted into the center of the loaf comes out clean. Let the bread cool in the pan for 1 hour, then serve. Makes 1 loaf (about 12 slices) WordPress Recipe Plugin by EasyRecipe 3.2.2028 Reprinted with permission from Paleo Cooking from Elana’s Pantry: Gluten-Free, Grain-Free, Dairy-Free Recipes by Elana Amsterdam (Ten Speed Press, 2013). Photo Credit: Leigh Beisch. The post Paleo Bread Recipe and Paleo Cooking from Elana’s Pantry Giveaway appeared first on The Gluten-Free Homemaker. Free Downloads: June 2013 Menu Plan and Gluten-Free Ingredients List          Related ArticlesAlmond Flour SconesBread Balls (Dairy Free)Coconut Flour Biscuits