"Eat Freely with Cybele" a new allergy-friendly cooking show!

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Dear Friends:

I’m very happy to announce my new partnership with Enjoy Life! We’ve teamed up to bring you a new monthly cooking show, called “Eat Freely with Cybele“.  This internet based show is especially for people with food allergies and intolerances.   Every single recipe is free of the top 8 allergens responsible for 90% of food allergies, and is also gluten-free, and sesame-free! Now, that’s my kind of cooking.

Please check out our first video, for Allergy-Friendly Pancakes. And join us on facebook too!  Let me know what you think of this recipe, and what you’d like to see more of.  Looking forward to helping you eat freely!

Happy fall!

Cybele

Gluten Free Flour Tortillas

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GLUTEN FREE FLOUR TORTILLAS

If you’re looking for a great vegan Gluten-Free flour tortilla recipe, that doesn’t crack, with great wholesome flavor, then look no further! These also freeze really well, so make up a big batch, freeze the extra, and defrost on demand with 20 seconds in the microwave.

MAKES 4 8-INCH TORTILLAS

These whole grain Gluten-Free Flour Tortillas are nutritious, versatile, low fat, and fun to make.  Many of my readers were looking for an alternative to brown rice tortillas, which tend to crack and split. Well, here you are, these are made with millet and sweet sorghum instead!

Ingredients:

  • 1 cup Gluten-Free Bread Flour Mix (recipe follows)
  • 1 teaspoon xanthan gum*
  • 3/4 teaspoon double-acting baking powder**
  • 1/2 teaspoon fine sea salt or table salt
  • 1/4 cup plus 2 Tablespoons rice milk
  • 2 teaspoons canola oil

1. Measure out flour mix by spooning flour into a dry measuring cup, then leveling it off with a straightedge, or the back of a knife. (Do not scoop the flour directly with the measuring cup or you’ll wind up with too much flour for the recipe). Combine flour mix with xanthan gum, baking powder, and salt, whisking well.

2. Heat rice milk until warm (not hot). Make a well in the center of your dry ingredients, pour in rice milk and canola oil, and mix with a wooden spoon until combined. The dough will be sticky.

3. Turn out dough onto a board or work surface, lightly floured with some Gluten-Free Bread Flour Mix. Sprinkle a little more flour mix onto dough and onto your hands.

4. Knead the dough about 30 seconds, until smooth, and no longer sticky, then mold into a ball. Place ball into bowl, and cover bowl with a damp kitchen towel. Let rest 20 minutes. Remove dough from bowl, and cut into four pieces.  Roll into four balls.

5. Transfer balls to a dry plate, cover with damp towel and let rest another 10 minutes. Working with one ball at a time, sprinkle a little more flour mix on the work surface. Using the palm of your hand, press ball into a disk about 4-inches in diameter.

6. Sprinkle a little more flour mix on dough, flip and roll out into about a 9-inch circle with a floured rolling pin. I usually like the heavy old-fashioned rolling pins, but for this recipe I prefer the lighter French dowels.

7. Using an offset spatula, loosen dough from board all the way around, flip, and give it one more roll over. Don’t worry that it’s not a perfect circle. We’re about to fix that.  Place an 8-inch bowl over the tortilla, and trim the edges.

8. Remove bowl, and use the offset spatula to separate the tortilla from the board.

9. Transfer tortilla to a plate and cover with the damp towel while you roll out the rest. Repeat steps to roll out the remaining three, remembering to add more flour mix to your work surface and rolling pin.

10. Heat a 10-inch cast iron skillet over high heat until starting to smoke. You want that puppy really hot.

11. Add a tortilla, cook 30 seconds, flip with a spatula and cook 30 seconds more until there are a few brown spots on surface. Do not overcook, or the tortillas will become brittle. Transfer to a plate, and keep covered with a dry cloth while you finish cooking the rest. Eat warm or at room temperature. To store any that don’t get eaten right away, wait until cool, then seal in a zip lock freezer bag, and place in freezer

*You may use guar gum in place of xanthan gum if you are concerned about corn derivatives.

**Hain Featheweight Baking Powder is corn-free, and can be used in place of double-acting baking powder. See here for more information.

Gluten-Free Flour Tortillas Copyright © 2010 by Cybele Pascal

GLUTEN-FREE BREAD FLOUR MIX

MAKES 6 CUPS

Ingredients:

 

  • 1 1/2 cups millet flour
  • 1 1/2 cups sorghum flour
  • 2 cups tapioca starch
  • 1 cup potato starch

 

1. Measure out flour by spooning flour into a dry measuring cup, then leveling it off with a straightedge, or the back of a knife. (Do not scoop the flour directly with the measuring cup or you�ll wind up with too much flour). Combine all ingredients in a gallon-size Ziploc bag. Shake until well blended. Store in refrigerator until ready to use.

�Gluten-Free Bread Flour Mix� recipe reprinted with permission from The Allergen-Free Baker�s Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame. Copyright � 2009 by Cybele Pascal, Celestial Arts, an imprint of the Crown Publishing Group, Berkeley, CA.

(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them.� Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I�ll help you find it.)

 

SAFETY NOTE:� Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions.� If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns BEFORE consumption. Ingredients and manufacturing practices can change overnight and without warning.

Back from Chicago

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Dear Readers:

I’m back from Chicago, where I had such a great time!  Below is the video from ABC 7 Chicago of me making my Gluten-Free, Allergen-Free Brownies.  Chicago is such a fantastic city, a foodie hub, and also a real hotbed for those making  a difference in the Food Allergy and Gluten-Free community.

First I did a demo of “Allergy Friendly” Brownies and Blondies on ABC 7 (where I shared the stage with a band called “Honor Society”, who I guess are a huge band… but I live  in Mommyville, so I’d never heard of them, even though they live like 2 miles away from me!)

Then, I rushed back to my hotel to  have lunch with Kelly Rudnicki, The Food Allergy Mama who was the nicest person in the world.  First of all, she and I have so much in common, it’s eerie… between our son’s food allergies, to our writing backgrounds, to our love of long distance running.  It was great to meet her, but it also brought about the first of what I guess I’d call my  ”vulnerability incidents”.  What do I mean by that? Well, usually, I’m very stoic about all that we’ve been through in my family with food allergies. I’m a cheerleader for “living well”, not “living without”.   But the reality is, my son Lennon has been through some very hard times, and still continues to have hard times periodically. So meeting such a nice, kind, food allergy mom took my guard down.  I realized, as I welled up with tears talking to Kelly about the fact that my son is showing signs of a new food allergy, there is a lot of emotion that goes along with this job.  So thanks to Kelly for being supportive and for doing such great work to help kids like ours!   Also, look for Kelly’s new revised Vegan “Food Allergy Mama’s Baking Book” in stores near you soon.

On Saturday, I had the pleasure of going on Mr. Fix-It, with Lou Manfredini, who squeezed in an interview with me between discussing toilets and roofiing. Love this man, he’s my new “Car Talk”.  Then went on to spend the weekend at the Gluten-Free Cooking Expo, where I met more great Food Allergy people.  (I’m telling you, Chicago is Food Allergy Central).  Jen Cafferty  of Gluten Free Life with Jen organized a hugely successful event with lots of great cooking demos, and amazing GF vendors at the Vendor Fair.  Jen is an inspirational ball of energy, and a name I expect we’ll be hearing a lot more about around the country, as she spreads awareness about gluten-free life. She did a cooking demo from Elana’s Pantry,  and I did my Double Choco Chunk Cookies (featuring Enjoy Life).  I sold out of my books the first day (thank God, I was dreading lugging them back to Los Angeles!) so had a chance to walk around and see the other vendors.  Can I just wax poetic about Udi’s for one second? Without fail, the best gf bread on the market.   Hands down.

While selling The Allergen-Free Baker’s Handbook at the book table, I got a chance to hang with the Welcoming Kitchen ladies, two more great moms and cookbook authors. Megan Hart and Kim Lutz are the duo behind the Welcoming Kitchen blog and are about to publish their third cookbook, next spring — all GF, and Allergen-Free, so look for that one in 2011, it will be great!  We had a good time hawking our wares as the public poured in, and I had a great time talking to them about our shared experience in this field, and also as parents.  Again, talking to Kim, mother to a child with multiple food allergies, I welled up discussing my sons’ allergies, and started to feel both a bit embarrassed, but also a little surprised.  What, after all, was happening to me?  Is a food allergy something to shed tears over? Usually, I’d smile and say, “absolutely not!”, and “just think of all the wonderful alternatives you can still eat”… which is absolutely true. The food we eat is not what makes me feel sad. I love what we eat, and feel lucky.  But that doesn’t take away the fact that when you or your child has food allergies, it makes you feel vulnerable, and sometimes, very sick.  So I think what I got most out of my trip to Chicago, was a great sense of community and the realization that I need to fess up to my own sadness about this once in awhile.  I need to shed that tear, and then go back to laughing heartily over some really good allergy friendly cookies.  Speaking of which… has anyone tried the mini chocolate chip cookies from Pamela’s Products? (note:contain eggs and soy) To-die-for addictive.  Uber Uber Yum.