By John Chappell •
October 22, 2009
Gluten free baking is not for the faint of heart or the timid of soul. The tried and true baking results that come from the familiar use of wheat flour are substantially difficult to reproduce without our old friends, wheat, rye, and barley. With some experimentation and a little tenacity, you can find a good gluten free flour mix, and still have some of the same baked treats you once enjoyed before you relinquished all gluten related items.
In my three years of learning to cook and bake gluten free, I’ve tried numerous combinations of flours and prepackaged mixes. Some were pretty good, but most spanned the spectrum between OK and outright terrible. I looked for gluten free flours in recipe books, in online searches, and throughout the blogosphere, and finally found the best all purpose flour mix in a cookbook - Gluten Free Baking Classics by Annalise Roberts.
By John Chappell •
September 11, 2009
Just because you have Celiac Disease, or are eating gluten free doesn’t mean you have to give up all your favorite foods. You may have to relinquish a few, but with a little help, and some trial and error, you’ll find that there are wonderful gluten free substitutes for many of your favorite foods out there, you just gotta find ‘em.
In one of my earlier posts (Time saving Gluten Free Products You’ll love) I threw out a couple of products that make my life of gluten free cooking and baking much easier, namely Pamela’s Baking Mix and Kinnikinnick Products. Here are some other things that you may have enjoyed in your previous gluten filled life, that you thought you had to give up:
By Becky Striepe •
August 13, 2009
It’s been hovering in the upper 90s here in Atlanta, and weather like this makes me crave ice cream like no other. This year, I’m on the hunt for my favorite vegan ice cream! The plan is to try new pints each week and share my findings right here. I know, it’s a tough life I’ve got.
This is going to be the last week for this challenge. Next week, I’ll do a wrap up and pick a favorite!
While staring at the frozen foods, I realized that despite reviewing vegan ice creams for weeks and weeks, I’d somehow managed to not pick a soy-based brand the entire time! Let’s be honest here: part of that was intentional. I’m not a fan of that soy aftertaste, especially in desserts. Still, in the name of science, it felt like the right thing to do, so I grabbed a pint of Soy Delicious green tea ice cream. This is a soy-based brand made by Turtle Mountain: the same folks who produce the Purely Decadent coconut-based ice creams. It’s gluten free and the label touts that it’s “fruit sweetened.” Here’s how it stacked up:
By Lucille Chi •
August 9, 2009
Blackbird Bakery is all about the art of gluten-free baking by Karen Morgan. When Karen was diagnosed with Celiac disease years ago she struggled to find desserts that could satisfy her desires, and soon her destiny as a gluten-free baker was realized as she found her perfect personal cooking niche. Reaching out to the gluten-free world she started her food blog, The Art of Gluten-Free Cooking.
Shown above is a lemon trifle with Mexican vanilla custard and sliced almond cream and a fig paired, white truffle infused panna cotta dish.
By Gina Munsey •
August 5, 2009
There’s so much more to the wonderful world of noodles than old-world durum semolina pasta. And no, I’m not talking about substituting stringy spaghetti squash or strips of summer squash for pastalicious goodness. Did you know there are gluten-free noodles made from rice, soy protein, quinoa, and even sweet potato starch?
By John Chappell •
August 4, 2009
If you’re living a gluten free life, there are a couple of companies that I’ve come to love over the years for the wonderful products they make. They’re both great time savers for those days when you’re rushed, short of time, or just don’t have the means to prepare a meal from scratch.
Pamela’s Baking Mix is an all purpose gluten free baking mix that I use to make pancakes (just add eggs and water), scones, biscuits, and corn bread. Many of the recipes just involve adding eggs, butter, and an ingredient or two, making them fast and easy to make. It also has dozens of other uses as well, including brownies, breads, muffins, and bagels.
By Mei Li •
August 3, 2009
A lot of supermarket vegetarian burgers try so hard to resemble meat that they ignore the fact that vegetables actually taste delicious in the first place. Why try to replicate a beef burger with a monotonously colored brown thing full of mysterious ingredients and even weirder textures when you can eat a vegetable burger that actually showcases the flavors of the vegetables? Here on Eat.Drink.Better we’ve seen fantastic burgers made of black beans, white beans, lentils and portobello, and and even beets! Here’s another veggie burger that’s brightly colored, packed with exciting flavors, and simple to make with both fresh and canned vegetables. Plus, it’s healthy but still deliciously tasty thanks to the freshness of just-grated carrots and zucchini with the heft of canned chickpeas and the salty tanginess of halloumi cheese.
By Becky Striepe •
July 30, 2009
It’s been hovering in the upper 90s here in Atlanta, and weather like this makes me crave ice cream like no other. This year, I’m on the hunt for my favorite vegan ice cream! The plan is to try new pints each week and share my findings right here. I know, it’s a tough life I’ve got.
This week I tried Luna & Larry’s Coconut Bliss, another coconut-based ice cream, on a suggestion from commenter Hungry Hungry Veganos. Coconut Bliss is soy- and gluten-free, and they use some fair trade ingredients. We used to get coconut ice cream from time to time when I was growing up, so feeling a bit nostalgic, I picked up a pint of their Naked Coconut variety to try it out.
So, let’s see how it stacks up!
By Lucille Chi •
July 28, 2009
At last brownies for the whole crowd! Enjoy gluten-free and fat-free rich, dark chocolate brownies with this simple organic rice flour recipe. Chocolate is known to boost moods. Not sure what to bring along to that picnic, party, potluck or movie night? How about brownies that are sure to please everyone because of the following wet and dry ingredients:
By Gina Munsey •
July 27, 2009
Do you ever have an insatiable craving for a delicious, summery burger — but don’t want the autolyzed yeast extract and soy protein isolates contained in many commercial veggie patties? There’s no need to go without! You can make your own grain-free version using just a handful of healthy ingredients. Organic french lentils and fresh portobello mushrooms combine to make a nutritious, mouthwatering vegan burger.
By Becky Striepe •
July 23, 2009
It’s been hovering in the upper 90s here in Atlanta, and weather like this makes me crave ice cream like no other. This year, I’m on the hunt for my favorite vegan ice cream! The plan is to try new pints each week and share my findings right here. I know, it’s a tough life I’ve got.
OK, confession: We had a strange temperature drop over the weekend, but I remained dedicated to my quest. This is in the name of science, after all!
I got adventurous this week and picked up a pint of organic, gluten free Banana Fudge ice cream from Good Karma. Like the Purely Decadent last week, this one is not soy-based, but it isn’t soy free, either.
On Monday night the Lady Rogue Business Network, local underground supperclub Rogue Apron’s business-oriented spin-off, hosted a Bring Your Own Pint Ice Cream Social. What better opportunity to try out a new ice cream and see what other folks thought?
