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!
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!
- 1 cup Gluten-Free Bread Flour Mix (recipe follows)
- 1 teaspoon xanthan gum*
- ¾ teaspoon double-acting baking powder**
- ½ teaspoon fine sea salt or table salt
- ¼ 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
- 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.
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.
See HERE for more info
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. Photo credit: Chugrad McAndrews.
What better way to celebrate Valentines Day this year, than with an Allergen-Free, Gluten-Free, Vegan Red Velvet Cake that can be eaten by all your favorite sweethearts? This cake is to-die-for. Eat it and weep.
Red Velvet Cake with Velvet Frosting
makes one 8-inch layer cake
My whole family goes crazy for red velvet cake. It’s so gorgeous and festive and sounds so luxe. This old-fashioned Southern favorite can be made even healthier by using Seelect Natural Food Coloring, which I order online.That way, you can let them eat cake without the slightest tinge of guilt.
- 2 3?4 cups Basic Gluten-Free Flour Mix (recipe follows)
- 1?4 cup unsweetened cocoa powder
- 3?4 teaspoon xanthan gum
- 1 1?2 teaspoons double-acting baking powder
- 1 1?2 teaspoons baking soda
- 1 1?2 teaspoons salt
- 1 1?2 cups rice milk
- 1 1?2 teaspoons cider vinegar
- 3?4 cup dairy-free, soy-free vegetable shortening
- 1 1?2 cups granulated sugar
- 4 1?2 teaspoons Ener-G egg replacer mixed with 6 tablespoons rice milk
- 1 teaspoon pure vanilla extract
- 1 (1-ounce) bottle red food coloring?1 recipe Velvet Frosting (recipe follows)
- Preheat the oven to 350°F. Grease two 8-inch round cake pans, line with cutout parchment paper, grease again, and dust with a little cocoa powder.
- Whisk together the flour mix, cocoa powder, xanthan gum, baking powder, baking soda, and salt. Set aside.
- Combine the rice milk and cider vinegar. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, sugar, egg replacer, and vanilla. Beat on medium speed until light and fluffy, about 2 minutes. Add the food coloring and mix until combined, scraping down the sides of the bowl as necessary. Sift in the flour mixture in three batches, alternating with the rice milk mixture, and beginning and ending with the flour mixture. Beat until smooth, about 30 seconds, scraping down the sides of the bowl as necessary.
- Divide the batter between the two pans, and smooth down the surface using a frosting spatula.
- Bake in the center of the oven for about 35 minutes, or until the cake is beginning to pull away from the sides of the pan and a skewer inserted into the center comes out clean. Rotate the pans halfway through the baking time.
- Let cool in the pans on a cooling rack for 30 minutes. Cover the cake pan with a large plate, flip, peel off the parchment paper, and flip the cake back onto the rack, right side up, to cool completely. Repeat with the other cake.
- Once the cakes have cooled completely, you may use a serrated knife to trim the tops to make them level. Frost with Velvet Frosting. Once the frosting has set, store covered at room temperature. This cake is even better on days two and three!
makes enough to frost one 8-inch layer cake
- 1 cup dairy-free, soy-free vegetable shortening
- Pinch of salt
- 3 cups confectioners’ sugar
- 3 tablespoons rice milk
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and salt on medium speed for 1 minute.
- Add the confectioners’ sugar in three batches, beating after each addition.
- Add the rice milk, lemon juice, and vanilla. Beat on medium speed until smooth, creamy, and fluffy, about 5 minutes.
Basic Gluten-Free Flour Mix
makes 6 cups
The key to the very best gluten-free baked goods is Authentic Foods superfine brown rice flour; it is the Cadillac, or cashmere, of brown rice flours and is worth its weight in gold. It is not grainy like other rice flours, and bakes the most fantastic cookies, cakes, pie crusts, and so on. If you can’t find it at your local natural foods market or Whole Foods, order it online. Both Ener-G and Bob’s Red Mill brown rice flours will also work in these recipes, but they won’t turn out quite as well. I do not recommend Arrowhead Mills brown rice flour, which I find too gritty. The brands of potato starch and tapioca flour or starch are not important; I find them all interchangeable. (Please see Resources, page 177, of The Allergen-Free Baker’s Handbook for more information.)
- 4 cups superfine brown rice flour
- 1 1?3 cups potato starch (not potato flour)
- 2?3 cup tapioca flour (also called tapioca starch)
- To measure flour, use a large spoon to scoop flour into the measuring cup, then level it off with the back of a knife or straightedge. Do not use the measuring cup itself to scoop your flour when measuring! It will compact the flour and you will wind up with too much for the recipe.
- Combine all ingredients in a gallon-size zipper-top bag. Shake until well blended. Store in the refrigerator until ready to use.
All recipes 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. Photo credit: Chugrad McAndrews.
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Makes 24 1½-Inch Cookies
This recipe harkens back to your grandmother’s cookies. These old-fashioned treats are richly flavored with molasses, spices and bitter orange marmalade.
¼ cup dairy-free, soy-free vegetable shortening*
¼ cup granulated sugar, plus 2 tablespoons
for rolling cookies
2 tablespoons light brown sugar
2 tablespoons molasses
2 tablespoons bitter orange marmalade
½ teaspoon pure vanilla extract
1 cup Gluten-free Cookie Flour Blend
¼ teaspoon xanthan gum
¼ teaspoon baking soda
½ teaspoon cream of tartar
? teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1. Preheat oven to 350?F. Line two baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening and 1/4 cup granulated sugar, mixing on medium speed until smooth and fluffy, about 1 minute. Add the brown sugar, molasses, orange marmalade and vanilla extract. Mix thoroughly for about 2 minutes.
3. In a separate bowl, whisk together the flour blend, xanthan gum, baking soda, cream of tartar, salt, ginger, cinnamon and nutmeg.
4. Add flour mixture to shortening mixture and beat on low speed to combine, scraping down sides of bowl as necessary.
5. Using your hands, roll teaspoon-size pieces of dough into balls.
6. Pour the remaining 2 tablespoons sugar into a shallow bowl or plate. Roll the balls in the sugar and place on the parchment paper.
7. Bake cookies in the center of the oven for 12 to 14 minutes, until puffed into perfect little domes and just starting to crack.
8. Let cool about 5 minutes on the baking sheets before transferring to a cooling rack to cool completely.
*Tip: Dairy-free, soy-free organic vegetable shortening is available at spectrumorganics.com.
Each cookie contains 66 calories, 2g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 47mg sodium, 12g carbohydrate, 0g fiber, 0g protein.
This recipe by Cybele Pascal (cybelepascal.com), author of The Allergen-free Baker’s Handbook (Random House/Ten Speed), was published in the December/January 2009 issue of Living Without magazine.
Gluten-Free Cookie Flour Blend
MAKES 6 CUPS
4 cups superfine brown rice flour**
1? cups potato starch (not potato flour)
? cup tapioca flour/starch
Combine all ingredients. Store in the refrigerator until ready to use.
**Tip: Superfine brown rice flour is available from Authentic Foods (authenticfoods.com). To make your own, process brown rice flour in a clean coffee grinder.