Hey, thanks for all the great FOOD ALLERGY RECIPE CHALLENGE REQUESTS! What a great way to return from vacation. I am totally excited to get going on them. And as you can see from the following photo, I AM BACK IN MY KITCHEN!
Yesterday, I baked Chocolate Layer Cake (p.106), with Chocolate Buttercream Frosting (p.91) to test out the recipe as sheet cake for Douglas, (a reader who doesn’t like layer cake). Yes, you can. Use a 9″x13″ pan.
Made Amaranth Date Bread (p.47) for Adam (husband making request).
Made a vat of “The Lady from Naples Red Sauce” from first book (p.69) in prep for the GF Allergen-Free pizza I’m going to make this week with my GF Pizza Crust (p.169) and the Daiya dairy-free (soy-free and nut-free) cheese I purchased from Whole Foods yesterday during the EARTHQUAKE (thought shelves were going to fall on me, though there are worse places to be buried than Whole Foods).
Then made homemade gf breadcrumbs and the Turkey Meatballs from first book (p.77), subbing Bison by request from kids.
Finally, it was time to make dinner. So I boiled up the “New” De Boles Gluten-Free Multi Grain Spaghetti bought during said Earthquake at Whole Foods.
I WAS excited about this. “Was” being the operative word.
What the heck is that?! They have the nerve to call that Spaghetti? How DARE they! Into the trash it went, and out came my trusty Tinkyada. I thought when De Boles said “new” that might have meant “improved”, but sadly, it’s still the same old mushy glop. I hate to be harsh, but when Tinkyada does it so well, why do they have to do it so poorly?
Anyway, today, back to those caramel cupcakes I promised (a food allergy recipe challenge request made last month), which I’ll be starting my WHOLELIVING.COM posting with. Can I go back on vacation now? Just kidding…. I’m only getting started.
THANKS FOR ALL YOUR GREAT REQUESTS! THE COMMENTS SECTION ON THIS PARTICULAR POST IS CLOSED. THE “FOOD ALLERGY RECIPE CHALLENGE” BLOG ON WHOLE LIVING IS NOW LIVE. PLEASE LEAVE YOUR REQUESTS AT www.wholeliving.com SO I CAN BE SURE TO SEE THEM. THAT’S WHERE THE CHALLENGE IS TAKING PLACE. BASED UPON YOUR COMMENTS BELOW, NEXT WEEK’S RECIPE IS “GF FLOUR TORTILLAS”. Again, feel free to leave more requests (or repeats of what you left here) at www.wholeliving.com. THIS ONLY RELATES TO THIS POST. COME BACK FOR MORE NEW BLOG POSTS, REVIEWS, AND MUSINGS.
I am seeking more recipe requests. Do you have a childhood favorite you’d like converted to allergen-free for either yourself, your kids, or a friend? Leave me a comment, and I will attempt to recreate it for you!
When I did a book giveaway a couple months ago, I asked people to enter by leaving a comment about their most wished for recipe they’d like converted to allergen-free. I really loved the suggestions, and will be getting to work for you, as often as possible, with “Free-to-Eat” versions of traditional favorites. Here’s what I’m asking for now: I begin weekly blogging next month on Martha Stewart’s wholeliving.com
and it would be really fun to blog about my attempts to convert your recipe requests into new allergen-free, gluten-free delicacies. So please leave them here for me. I can’t promise I’ll always make them as tasty as you remember them, or imagined them to be, but I’ll certainly try! Bring it on! Food Allergy Recipe Challenge!
Additionally, for anyone in the Chicago area, please note that Jen Cafferty (of Gluten-Free Life with Jen) is hosting an amazing GLUTEN-FREE COOKING EXPO, April 17th & 18th. There will be lots of fun cooking demonstrations by GF Chefs (Jen and myself, included)
Hope to see you there! Spread the word! ps… it’s spring break this week, so I’ll be getting back to you about your FABULOUS recipe challenges next week. Happy Passover and Happy Easter!
It’s Saint Patty’s day, and I’m part Irish, so I broke out the holiday spirit! My boys believe in Leprechauns, and I believe in cookies, so I baked the Leprechauns some Sunbutter Greenies. (You know if a Leprechaun has been in your house if your house is messy, by the way. My son Monte informed me that we’d clearly had a visit). These cookies are from my new cookbook and are a really fun treat. They’re a chocolate chip cookie (Enjoy Life Chips, of course!) made with maple syrup and sunbutter, and the combo has a magical chemical reaction, creating a green center in the cookie. Don’t believe me? Look below. (the Leprechaun ate the other half…)
But the best part of today was unpacking my new package of goodies from Authentic Foods. The news I am about to share is truly the most exciting discovery I have made all year. Authentic Foods is now selling a product called GLUTEN FREE CLASSICAL BLEND. This product is THE EXACT SAME THING AS MY BASIC GLUTEN-FREE FLOUR MIX. This is the mixture I use in the vast majority of my recipes. So now, you don’t have to make it up yourself. No more buying three flours. Just buy one product, pre-mixed from Authentic Foods, and save yourself the hassle. It’s a combo of their superfine brown rice flour (which as many already know, I’m sort of in love with), potato starch, and tapioca starch. The proportions are all the same as my mix, so use it one-for-one, cup-for-cup. These Sunbutter Greenies were baked today with this fabulous new product, and you can bet your booties, I’m totally sold. Thank you, Authentic Foods, and most importantly, hats off to Annalise Roberts (author of the incredible Gluten Free Baking Classics) and the late Bette Hagman, for trailblazing this flour combo in the first place!
If you want this product in your local Whole Foods, or Wegmans, or local health food store, ask them to stock it. My local Whole Foods doesn’t yet, and I’m going down there tomorrow to shake my cookies at them. Here’s the link for more info GF CLASSICAL BLEND
I’ll be testing out lots of other new products in the weeks to come, so please check back soon for new reviews, musings, and some brand new “FREE-TO-EAT SWEETS” that I’m about to launch.
Happy Saint Patty’s Day!