Thursday, June 25, 2009
Sunday, June 21, 2009
Makes 14 saltsticks
1 1/2 T sugar
1 1/2 c water, 110 degrees (lukewarm)
1c sorghum flour
1c brown rice flour
1T xanthan gum
2 tsp salt
2T olive oil
1 tsp vinegar
3 egg whites
Heat oven to 350 degrees.
Mix sugar, water and yeast in small bowl.
Mix salt, xanthan gum and flours on low, in mixer.
When yeast mixture is foamy, add to flours.
Mix egg whites, oil and vinegar in medium bowl.
Add to mixer bowl.
Mix on high for 4 minutes.
Oil cornstick pan.
Spoon batter into pan or onto sheets.
Sprinkle with salt or other topping.
Cover and let rise to double in warm place.
(I use top of stove as oven heats.)
Bake until internal temperature is 200 degrees, and until golden brown, about 1 hr.
Friday, June 19, 2009
I've taken the liberty of calling these Buckwheat Dinner Rolls. They're baked in a muffin tin, but are more like little individual breads. They're called dinner rolls but are also great for breakfast on the run. What follows is a note from Michel, his recipe and beautiful photos--enjoy!
Here it is (of course, better when organic)
2 tsp baking powder
1 tsp salt
3/4 tsp sugar
1c white rice flour
1/4c buckwheat flour
2T coconut flour
2T each of sesame and flax seeds (or whatever seeds you like).
Note: Coconut flour is not necessary but adds fiber and a nice, subtle flavor.If you don't add coconut flour,reduce water by 2T.
Preheat oven to 450 F
Dilute salt and sugar in water.
Mix dry ingredients well.
Add water. Mix until batter is smooth and sticky.
Fill muffin tins to the top.
Sprinkle seeds over muffins.
Bake 25 minutes.
Let cool a few minutes and … eat.
Monday, June 15, 2009
Thanks to guest-poster Fleababe for this review. She is a designer, freelance writer, vintage enthusiast and art appraiser. Though not a celiac, she eats gluten free for stomach comfort and to keep her best friend company through the mysteries of celiacworld.
Sunday, June 14, 2009
Saturday, June 13, 2009
Thursday, June 11, 2009
Sunday, June 7, 2009
Makes 9 Burgers
2 1/4 cups cooked black beans
3/4 cup diced onion
1T minced garlic
2T olive oil
1/2 cup finely chopped pepitas (pumpkin seeds)
3 oz fat free milk
1/4 cup chopped cilantro
1 1/2 tsp ancho chile powder
1 1/2 tsp chipotle chile powder
1 1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1/2 cup garfava flour (or other gf flour)
2 oz canola oil for frying
Saute onions and garlic in 1T of the olive oil.
Tuesday, June 2, 2009
Main dishes were brought in: a pork roast, zucchini, green salad, rice. Popcorn was long gone. Light-headed from lack of food, I lunged into the kitchen whispering, "I'm a vegetarian celiac, could you tell me what I can eat?" Relief: only the pork was off limits! The food was great, worthy of seconds. Soon, one of the guests left. A while later, before cake, but not before more chats and laughs, I left too. Proudly, NOT first in, first out. Nice, except for one thing.
The weeks before my friend’s birthday? Foolishly self-inflicted anxiety! I could have phoned, asked the menu. Brought a gf veg main dish, not a puny bag of popcorn. Hey, I could even have brought a my own slice of birthday cake and stayed all night. I could have destroyed the dread in so many ways! I gave up gluten, to be done with the physical pain it had caused. Now I'll give up those just-as-painful celiac mind games. Life's too short to miss the party!