Going Gluten-free

Hi!  Wow, it is almost March and I have not even posted yet in 2011.  I guess it is time to change that!  Life is good, work is crazy, but fun, and M is almost done with his architecture exams (big yay!!)

So, I recently have had two friends inquire on gluten-free cookbooks, tips, and tricks.  Below, is what I responded with, but I would love to know your opinions too.  Here is a couple questions to get you started:

1. What is the one thing that make your life easier to be GF?
2. What is your favorite source for information?  i.e. what is your go-to?
3. What is the one thing that sets you back the most?  (for me it is sauces and cream based soups)

Bette Hagman is the cookbook author when it comes to GF cooking.  I got "The Gluten-Free Gourmet Cooks Fast and Healthy" When I first went GF and it was/is awesome, lots of mixes and things so you could mix up a big batch of say, pancake mix, and then use it for the next couple months.  It is really helpful to have a number of go-to things ready.  I also have "The Gluten-free gourmet cooks comfort foods" it is a good one too.

A different option would be "Gluten-free Girl and Chef" by Shauna and Danny Ahern.  I have not gotten this one, but is is receiving some rave reviews from the NY Times and such.  I think as much as this is a cookbook, it also chronicles some of the struggles Shauna had with going gluten-free.  She also has a great blog.

Last, if you would like to get her a magazine subscription, Living Without is a great magazine.  It covers GF and food allergies really well, with new recipes in each issue.

A couple of tips to give your friend:
- figure out a flour mix she likes I mainly use the nearly normal GF mix. You can buy it premixed online, but I actually prefer to use the proportions and mix up my own.  that way I can add in more whole grains, etc.  But depending on how much of a baker she is, having something pre-mixed is nice.  There are tons of other mixes that she can buy, in fact bisquik now has a GF version.  I would avoid the Bob's Red mill GF flour, unless she really likes chickpeas.  They use a bean flour blend that can really turn you off to the possibilities. Bob's individual flours are great.

- Bisquik, Betty Crocker and some other big names now have GF offerings.

- learn to bake by weight 5oz = 1 cup of flour.  By doing that, you can usually substitute G-F flour for any of your standard flour containing recipes

- The best bread out there is Udi's and Kinnikinnick has good baked goods too.  Whole Foods has a good freezer section as well.

- Amy's has a good GF rice mac and cheese

- The web has been my true go-to for recipes etc.  If you want to give her a link to my infrequently updated blog (I need to work on that).  I have a whole list of good blogs to follow. (Look to your right)

So, what would you add?

Chocolate gingerbread

mmmmm...

Could there really be something quite as wonderful?  Yes, and take it to Nigella Lawson to create it. It is fabulous!  It made a wonderful birthday cake, rich moist, spicy and chocolate!  The transition to gluten-free was easy, I just switched out the flour.  Next time I think I'll add a little candied ginger...

 

Oh, and BTW, Nigella has a GF filter on the recipe search on her site.  Lucky day!!

Breakfast

Oatmeal with candied ginger and dried cranberries

Please Help the SCC preserve climbing areas in the Southeast

Hey all,
I know I haven't been posting a lot.
But this is important.

The SCC has a chance to win $250,000 to purchase 2 properties and maintain existing trails and climbing areas through the Pepsi Refresh Project. You can vote everyday for the month of November. So please, take a moment for the next 28 days to vote for expanding our climbing areas and preserving some Southeastern wilderness.

Check out the video, made by friends of mine.

Oh, and sign up for a daily email reminder. They promise to only spam you for the month of November :)
(if they do afterward, let me know, although I'll be getting spammed too, so I'll probably already know)

Last if you want to find out more about the SCC check out their website. And get out there and explore some of the fantastic work they have already done!

Here is Amos enjoying Boatrock
(He's wondering why A &M haven't figured out how to get up here yet)

Recent Exploits in the Kitchen

Giant toasted marshmallow brownies
(coconut pictured, also made walnut, milk and dark chocolate brownie)

German Chocolate Birthday Cake, for...you guessed it Julia.

Brown sugar banana muffins

mango "sticky rice" ice cream

I just realized that I never posted last year's Miss Mary's Ice Cream Crankin' submission. (Also vegan for the Veg)

Mango "Sticky Rice" Ice Cream**
**Sorry no pics, it was eaten way too fast

mix together and heat over medium low heat until small bubbles begin to form and batter begins to thicken:
2 cups coconut milk
2 cups rice milk
1 1/2 tsp kosher salt
1 cup sugar
2 tbs arrowroot starch

add and let steep for 5 minutes:
1 tsp jasmine pearl tea

Strain tea out and cool batter in fridge overnight, or in freezer for 4 hours or so.

toast 1/2 cup coconut (about 5 minutes at 350F)

Chop one ripe mango into 1/4" dice and put in freezer.

Make the ice cream according to your ice cream makers directions. During the last few minutes of freezing add the mango and toasted coconut, to taste.

Wow your friends with the fact that this ice cream is vegan.

Salted Coconut Caramel ice cream

Since the Veg's last day of work was Friday, I made her the long-awaited coconut milk caramels as part of her going away present. For those, I dipped in dark chocolate* and sprinkled toasted coconut on the top. I had some of the caramel left, and Miss Mary's Ice Cream Crankin' was coming up, so Salted Coconut Caramel Ice Cream, seemed like just the ticket.

Salted Caramel Ice Cream (vegan)**
**pictures to follow when it comes out of the freezer

2 cans coconut milk (approx. 4 cups)
1/3 cup brown sugar
1/3 cup sugar
3/4 teaspoon kosher salt
3/4 teaspoon vanilla

Coconut caramels (recipe below)

heat 1 can of coconut milk over low heat with the sugars and salt until the sugar and salt melts. take off heat and add in the other can of coconut milk and the vanilla. Stir to combine and chill.

Once chilled (I stick my batter in the freezer for a few hours), churn according to your ice cream makers directions.

When frozen, alternate layers of the ice cream with the caramel sauce.

Coconut caramels (or coconut caramel sauce)
2 cans coconut milk (approx. 4 cups)
1/3 cup corn syrup
1/3 cup sugar
1 teaspoon vanilla

In a sauce pan combine the combine 1 1/3 cup coconut milk with the sugar and corn syrup. Over medium / medium high heat bring to up to a boil, without stirring, and then cook to 245 -250 deg F, stirring occasionally to prevent burning. The mixture will darken significantly during this time.

Add 1 1/3 cup coconut milk and again cook to 240 deg F, or so.

Add the last 1 1/3 cup coconut milk and cook to 220 deg F for caramel sauce or 235 deg F for soft caramels.

Off heat add the vanilla.

I found that this is different than using true cream, as there is a higher fat to water ratio with heavy cream. This mixture takes a while to get up to temp and stirring will lower the temperature of the mixture.

* Dipping the caramel's in chocolate is key for the summer weather in GA. Since coconut oil melts at a low temperature, the caramels will get very "soft" (read spread everywhere) and the outer chocolate shell keeps them in a manageable piece. To dip the caramels, cut into pieces and freeze, take a few of the pieces out at a time and dip into the chocolate.