Thursday January 26, 2012
As I watched my buttery gluten-free cookie dough, flecked with freshly grated lemon zest and minced crystallized ginger spread out on the cookie sheet to thin, very thin enormous circles, I started thinking, disaster! Not unusual in the world of gluten-free bakers, but always disappointing for sure.
This gluten-free recipe story has a happy ending. Even the gluten-eaters passing through the kitchen as these fluky beautiful cookies cooled raved about their big, bright chewy good flavor.
Recipe for Giant Gluten-Free Lemon Ginger Crisp Cookies
More Gluten-Free Cookie Recipes:
Image 2012 © Teri Lee Gruss
Monday January 23, 2012
What's your favorite gluten-free bread, gluten-free bread mix, frozen pizza, gluten-free pasta? Everybody has a favorite gluten-free cookie! Do you have a favorite gluten-free restaurant? It's time to vote in the annual About.com Reader's Choice Awards!
To participate visit our About.com Guide to Celiac Disease site and vote for your favorite gluten-free products. Voting ends on February 15th and winners in each category will be announced on March 30th. It's fast and easy to vote and the results will help the gluten-free crowd, especially newbies, choose some of the best tasting products out there. Nice!
Vote in the 2012 About.com Gluten-Free Reader's Choice Awards
Like cooking gluten-free from scratch? Try some of our favorite gluten-free recipes!
Image 2012 (c) About.com, Inc.
Tuesday January 17, 2012
Gluten-free breads are challenging, especially if you don't add dry powdered milk, liquid milk or several eggs for added protein structure. If you are dairy-free, egg-free and gluten-free making gluten-free bread can be a triple-whammy challenge.
Our new recipe for gluten-free bread calls for simple ingredients that are easy to find. It's an economical recipe, especially compared to buying commercial gluten-free bread. Best of all the texture and flavor of this gluten-free bread is our favorite to date. Maybe the combination of xanthan gum and guar gum and using less gum and water overall contributed to the improved texture.
The key recommendations for making this recipe are that you get, or borrow a good quality kitchen scale to weigh your ingredients for consistent results and use an instant read digital thermometer so that you will know exactly when your bread is fully baked.
How to Make Gluten-Free Bread - A Step-by-Step Guide
Image 2012 © Teri Lee Gruss
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Thursday January 12, 2012
Liver pate may sound old-school, even gross. I haven't eaten it in years. Around Thanksgiving I was traveling and bought some liver pate at a terrific market at the Minneapolis airport of all places. It was gluten-free, totally delicious and energized me through a long travel day.
Since then, I've been thinking about that liver pate, even craving it with some of my favorite gluten-free crackers.
I've been studying recipes and finally made a large, party-sized recipe of liver pate this week. I love this recipe! It's super smooth, has just the right amount of savory thyme and it's very easy to make. It actually gets better and better when you make it one to two days before serving.
Tender chicken livers sauteed in butter, onions, garlic, Cognac, herbs, more butter. What's not to like?
If I was planning some kind of TV sports play-off get together this coming weekend, I would definitely serve this easy, make-ahead, silky smooth liver pate as an appetizer with gluten-free crackers, crostini or corn tortilla chips. I'm pretty sure even those grossed out by liver would be scarfing it down.
Recipe for Gluten-Free Liver Pate
More Gluten-Free Party Appetizer Recipes-
Image © 2011 Teri Lee Gruss
