Wednesday, September 16, 2009
Tuesday, September 15, 2009
In fact, there were no complaints whatsoever, which hopefully will encourage others to try these cupcakes, and Cupcake Stop to carry more gluten-free flavors.
Monday, September 14, 2009
These biscuits are versatile, great with sweet or savory spreads. This simple recipe can be customized with herbs or spices or grated cheese (variations are listed below). And the best part is, they're a snap to make!
Begin by setting your oven to 425 degrees.
2 egg whites, beaten slightly
1 cup buttermilk, or 1 cup water and 1 envelope buttermilk powder
1 5/8 cups white rice flour (not glutinous, just white)
1/2 cup cornstarch
1/4 cup brown rice flour
1 tsp xanthan gum
2 tsp baking powder
1/4 tsp baking soda
Whisk together all dry ingredients in a large bowl.
Cut in butter till the size of peas.
Mix eggs and water or buttermilk, if using.
Add to bowl of dry ingredients and butter.
Lightly spray a cookie sheet with oil or use lightly sprayed parchment on a sheet.
Drop biscuits onto sheet.
Makes about ten 2-inch biscuits.
Bake 15-20 minutes.
Parmesan, basil, oregano.
Dill and chive.
Sunday, September 13, 2009
If necessity is the mother of invention, then sometimes excess is, too.
I had so much peanut butter and millet around that after the millet and chili, the millet pilaf, and the peanut butter and rice cakes, and peanut butter and celery, I had to make something that combined the two in great enough quantity that I would get a jump on the mass of those two ingredients that I was dealing with!
So here is the solution (well,part--I still have more to cook up) to too much millet and too much peanut butter: the Jakarta Beastless Burger™
Makes 8 burgers
2 c cooked millet
1/2 c peanut butter
1c chopped red onion
1c chopped cubanelle pepper
3 cloves garlic, minced
3 egg whites
1 tsp sambal olek powder
1 tsp ginger
1 tsp salt
approx 3T peanut oil for frying
Saute onion, pepper and spices in 1T peanut oil until softened.
Beat egg whites till foamy, then whisk in the peanut butter.
Combine the millet, egg mixture and onion/pepper mix.
Process until creamy but with some texture remaining.
Use 1/3 cup measure of batter to form and flatten burgers.
Fry in peanut oil.
Turn when edges are brown.
These freeze well and don't need to be defrosted before microwaving 1-2 minutes.
Sambal Olek is an Indonesian chile powder, and is available through Kalustyan, either at their New York store or website.
If you can't find cubanelles, the sweet and mild Italian frying peppers, use another mild pepper rather than a green bell.
The Jakarta is shown here with steamed broccoli and with shredded cabbage sauteed in oil with turmeric, salt, black mustard seed, and diced onion.
If you like this burger you might enjoy other Beastless Burgers™:The Original™, The Southwest,™ or the Bombay.™
Thursday, September 10, 2009
Monday, September 7, 2009
I sought and eventually found the Food for Life tortillas, and was surprised to discover an eery similarity between the packaging of the two brands, even down to the nutritional analysis on each. The calories, fiber, protein, in fact, each item listed was the same amount on both, despite the difference in diameter of the two brands of tortilla (see below). And this, though the thickness and texture of each was identical.
The mystery of the nutritional info and of the packaging itself being identical remains, but more importantly, they are identical in another way: NEITHER folds the way a flour tortilla does, I'm sorry to report.
There may be a light at the end of the tunnel, though. When I was at the Fancy Food Show at the Javits Center in New York City this past June, the people at Maria and Ricardo's tortillas told me they would be coming out with a gluten free wrap sized corn tortilla at some point in the future. They said they were close and the only thing holding them up was final certification for being gluten free. Since I've had no problem with the flexibility of the little corn tortillas I use, this was great news. Keep an eye out for them!
Unless you speak Korean, though, this store is best explored slowly, taking time to carefully read the nutritional labels (in English) attached to all imported goods. The condiment section, alone, merits a half hour’s investigation.
25 West 32nd Street, 212-695-3283, 9am-midnight every day, Credit cards accepted.
Sunday, September 6, 2009
Well, OK, maybe for breakfast, too. But waffles are perfect in so many other situations that it's a crime to confine them to morning meals. They saved my life when I was first diagnosed with celiac disease. I hated (or hated spending money on) storebought breads and my initial efforts at breadmaking resulted in excellent building materials. But I COULD make waffles successfully, so I did. And that led to my using them for more than what I'd grown up on. I'm happy to share these my new ways with waffles.
First, a basic recipe:
1 3/4 cups all-purpose gluten free flour
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp sugar
2c nonfat milk
2 eggs, separated
Mix yolks, oil and milk.
In large bowl, mix flour, baking powder, salt, sugar.
Add yolk mix to flour mix.
Beat egg whites till soft peaks form.
Very gently fold egg whites into other ingredients.
Follow waffle maker instructions for amount to use for waffles.
Freeze unused waffles for future use.
Now, exactly why have you been buying waffles when they're so easy to make?
Second, minor adjustments to the basic, sweet:
Add blueberries , chopped pecans.
Third, minor adjustments to the basic, savory:
Add grated cheddar and cayenne, great with bean salad.
Add grated parmesan, oregano, basil, garlic, with mozzarella tomato salad.
Add crushed cumin, powdered coriander, ginger, with curried tempeh salad.
Fourth, further beyond maple syrup and butter:
WBLT: BLT on waffles
WTLT: waffle tomato lettuce and tempeh (barbecued, faux bacon style) sandwich
Grilled cheese on waffles.
Fried egg and cheese on waffles.
Cube savory waffles for salad croutons.
Slice into sticks, toast in oven, use for dips.
Shortcake: stacked waffles with whipped cream or sweetened yogurt, berries.
Caramel crunch: plain or nut waffles with caramel sauce, whipped cream, nuts.
And this is just the beginning of all the waffling you can do!