We recently hosted baker/blogger/author Joy Wilson — a.k.a. Joy the Baker — at our Baking Education Center here in Norwich, VT, where she led a high-energy session on strawberry pie. Joy has taught popular classes at our school in the past, and this time she agreed to write up her class in blog form — […]
The Mercury News
Recipe: Gluten-Free Almond Cake With Caramelized Bananas
The Mercury News
At Kauai's Palmwood bed and breakfast, a Bob's Red Mill recipe for moist almond cake takes a tropical twist with the addition of caramelized bananas.
My family has always cooked our Passover brisket in the oven, low and slow. It’s delicious, but takes over three hours to make! This year, I wanted to see if I could speed up the process using a pressure cooker.
And you know what? You can.
Using a pressure cooker, you can make tender, deeply flavorful brisket with a thick, rich gravy in about half the time!
The best shortcuts not only save time but also produce superior results. And that’s exactly what baking with a parchment paper sling does: it makes tasks like transferring cakes, cooling quick breads, and removing bars a breeze. We’re no strangers to using parchment paper in pans, but this time-saving tip now has us head over […]
As part of Celiac Disease Foundation’s expanding effort to give voice to the celiac disease community in important areas of healthcare policy and federal funding for disease research, on March 5 and 6, 2017, Talia Machlouf, CDF’s Director of Advocacy and Research, attended the Digestive Disease National Coalition Public Policy Forum held in Washington, D.C. The forum gathered representatives from digestive disease organizations across the United States together to develop common agendas to influence healthcare policy. Talia met with Members of Congress and other leaders to advocate for increased funding for the National Institutes of Health (NIH), and more specifically, for NIH’s National Institute of Diabetes and Digestive and Kidney Diseases, under which celiac disease is classified. During the same Capitol Hill visits, Talia urged Members of Congress to fight to retain common sense patient protections during the Affordable Care Act (ACA) “repeal and replace” debate. Specifically, Talia focused on the ACA pillar of prohibiting pre-existing condition discrimination in whatever new health plan that emerges from Congress. This is of particular concern to patients with chronic, incurable conditions like celiac disease. Individuals must be able to equitably access comprehensive healthcare coverage regardless of their health status, diagnosis, and related factors.
For too long, advocates for celiac disease research and education have lacked a strong voice among federal health policy makers in Washington, D.C. As a result, celiac disease is well down the federal priority list, even in comparison to other autoimmune and gastrointestinal diseases. As the leading disease advocacy organization for celiac disease, we are making our voice heard. In order to increase the diagnosis rate and improve the quality of life for those living with celiac disease and non-celiac wheat/gluten sensitivity, CDF and our allies must be a constant and forceful presence in Washington, D.C.
About the Digestive Disease National Coalition
The Digestive Disease National Coalition is the leading public policy advocacy organization in our nation’s capital for persons affected with digestive diseases. This annual event brings together patients, health care providers, industry representatives, lawmakers, and their legislative staff for two days of educational programs, legislative updates, and advocacy training. The objective is to brief participants from around the country on federal health care legislation and policy, and provide the opportunity to educate Members of Congress on issues of concern to the digestive disease community.
Gluten–free biscuit recipe made simple – even your kids can do it
If your kids are craving biscuits, then you may want to try this gluten–free recipe that is fast and easy. The biscuits turn out flaky, soft and delicious. When you are on the gluten-free diet, warm and flaky biscuits may seem like an impossible dream …
Have you ever noticed how expensive sweetened condensed milk is? Here, I’ll show you how to make homemade sweetened condensed milk. There’s even a dairy-free option, and it’s all so easy!
Sweetened condensed milk is the nectar of the gods. It’s something about that combination of milk and lightly caramelized sugar that just sends me.
One of two essential ingredients in my favorite no-churn homemade ice cream, it’s actually relatively expensive to buy ready-made. I usually find it in my local grocery store for at least $3.50 for 14 ounces.
Lately, my kids have been asking me to make a homemade Starbucks-style Frappuccino drink. They spend their onw money on things like that, and it’s not cheap! One of the cheapest ways to make a café-style drink like that at home is with my homemade sweetened condensed milk.
You can even make it with unrefined sugars, and even dairy free. Say what?!
We’re going to make it three ways: from fresh whole milk, from evaporated milk, and dairy-free from canned coconut milk. I used granulated sugar, but you can use unrefined sugars if that’s your preference (see the ingredient lists for suggestions).
Keep in mind that, if you use maple syrup, it will take longer to reduce as maple syrup has a very high liquid content. In the photo above, the variety in the foreground is made with evaporated milk (my favorite kind, as it’s by far the easiest).
All it takes is simmering a mixture of your chosen milk, sugar and a pinch of salt over medium heat until it thickens. To prevent anything from burning on the bottom of the pan, whisk occasionally.
It will go from thickened to burnt rather quickly, so keep an eye on things. The variation made with whole milk is the one I rarely make. It develops curds as you cook the milk and it thickens before it turns particularly amber in color.
The evaporated milk variety and the dairy free variety are my favorites. They’re the easiest in preparation, and even my favorite in taste, texture and usefulness.
For my dairy-free friends, today’s recipe is especially important. Lately, I have seen dairy free sweetend condensed milk for sale, but I’m afraid to even look at the price tag.
Keep in mind that the dairy-free variety never really turns any more amber in color. Even though the sugars begin to caramelize, the canned coconut milk is just.so.white. Use it to make my recipe for Really Nice Dairy Free Fudge.
Of course, you can also use regular whole milk, but as you heat the mixture it will develop curds that must be skimmed off, and it will take a significantly longer time to reduce and thicken. The end result is certainly worth it, though! Without it, how would we make homemade Gluten Free Red Cherry Licorice?
The Mercury News
Kauai: The Palmwood's Gluten–Free Almond Cake With Caramelized Bananas
The Mercury News
Henry says it's an adaptation of the gluten–free cake recipe on the back of the Bob's Red Mill almond flour bag. She melts a little butter and sugar in a cast-iron skillet, then adds bananas, sliced lengthwise, and allows them to caramelize. Then she …
Biryani is a beautiful, simple South Asian rice pilaf that’s easy to make at home. It’s typically served at celebrations in India, and my Indian friends here in the United States talk about this dish with such nostalgia.
You can make it with all kinds of meats (like goat or seafood!) or just vegetables. The rice is often golden with turmeric and studded with raisins and nuts.
Biryani can also be a fantastic weeknight meal since it’s made all in one pot and is ready in under an hour. Today, I’m sharing my version of biryani with chicken.
Sift magazine, our thrice-yearly baking publication, is filled with all manner of wonderful stories, superb recipes, and striking photography. Enjoy this recipe from our Spring 2016 issue, perfect right now with blackberries at their ripest and most plentiful. Pie is one of my very favorite summer treats, and blackberry pie holds a very special place […]
Go Dairy Free
Puppy Chow Snack Mix: Making it Dairy-Free, Gluten–Free & Nut-Free
Go Dairy Free
Puppy Chow, or Muddy Buddies, is a popular kid treat that is simple to make, and simple to make dairy free and allergy friendly! Of course we used all dairy-free ingredients in this recipe, but I also included options to use gluten–free rice squares …
My intrepid husband slash sous chef was craving a carrot cake style quinoa bar for a mid-morning snack. To be exact, he said, Hey. I'm craving a carrot cake style quinoa breakfast bar. You know. For breakfast. To which yours truly replied, Look who wants to get fancy. My chocolate chip quinoa breakfast bars aren't good enough for you? Now you need frosting?
To which said long suffering husband replied, Frosting makes everything better.
Who am I to argue with that?
Bake a Wish in Austin, TX, is cake baking for a cause. A team of hundreds of volunteers bake birthday cakes for kids who would otherwise go without. “We don’t just deliver Cakes” says founder Karen Nicholes. “We’re delivering a message that someone cares.”
Scottish Daily Record
Mother and son find recipe for success as they open gluten–free bakery
Scottish Daily Record
By the time he returned, Anne's cakes had given The Glad Cafe a great reputation for gluten–free bakery and demand for them increased, with other outlets also showing interest. They decided on some straightforward market research by offering coffee …
These healthy cereal bars are just like KIND bars, but you customize them and you control the amount of honey!
Snacking happens. It just does. If you’re my kid, you’re not going to eat candy right before dinner, but you are going to eat in between meals. Let’s do it right, then.
When my kids were super little, I was soooo focused on keeping them on a plan for two things: sleeping and eating. They napped in their own beds, and they went to sleep at a very reasonable hour.
And they ate 3 meals and 2 snacks a day. That’s it. The snacks were things like fresh fruit, maybe some cheese and crackers.
We didn’t really do energy bars, and breakfast was eggs and fruit. Not cereal. Not cereal bars. No way. That was then, and this is now. Now my kids are older, and I’m less obsessed with their eating between meals. They play sports, and they’re always hungry. At least I can try to get something good into them.
Cereal or no cereal?
Most cereals are full of extra sugar, and don’t satisfy anyone for very long. Not to mention how incredibly expensive breakfast cereals are.
For so many years, I got up extra early and made them eggs for breakfast every single school morning. Whether they liked it or not. Eggs pack so much more bang for your breakfast buck than cereal.
But sometimes, the cupboards are bare… except for some cereal and milk. So cereal it is. We buy mostly Chex cereals, and I’m glad to have them when we need them.
My personal favorite gluten free cereal is puffed rice. You know, Rice Krispies-style cereal. There are a number of companies that make gluten free puffed rice.
I usually buy Erewhon crisp rice cereal, since it’s super simple and good quality. If I can find it on sale, I’ll also buy Nature’s Path Organic Crispy Rice, but I think it has more sugar.
Store bought or homemade?
For on the go breakfasts, and for snacks between meals, these days we do buy a bunch of gluten free energy bars and cereal bars. My kids tend to be divided about which is the “best” gluten free bar.
Some of them taste downright awful to me, like Quest bars, and ain’t nobody gonna convince me otherwise. KIND bars come in a million different flavors, and there’s usually something for everyone. Many of them really are cereal bars, not just fruit and nut bars.
Luna bars are really more like candy bars, but my oldest can’t seem to live without them. She will go for one of my homemade protein bars, though, if I have one on offer. But let’s face it: sometimes it’s just not possible!
Make them your own
If you’re willing to make a batch or two of your own bars, a recipe like this one for gluten free cereal bars can really save the day. It’s so easy to swap out one nut for another, or even some of the nuts for some dried fruit.
There are a few rules to follow if you want to make cereal bars that actually hold together, instead of crumbling into a weepy mess in your hands. But you can still customize them in plenty of ways, and even cut back on the honey quite a bit.
Here are the rules:
⇢Rule #1. Use raw, unsalted nuts. If you add a lot of really processed nuts, like salted this and roasted that, you’ll pay more for the nuts and you’ll be stuck with that flavor profile.
⇢Rule #2. The recipe calls for 1/2 to 3/4 cup (168 g to 252 g) honey and/or Lyle’s Golden Syrup. You need a thick, sticky sugar to hold these bars together. You can use 1/2 cup, but don’t use less. The bars just won’t hold together. Trust me I’ve tried.
⇢Rule #3. Use softer nuts that are easy to break, like pecans, cashews and peanuts. If you want to use other nuts, like almonds, buy them slivered or sliced. I’ve used whole or chopped almonds, and they are just too large to hold together in the bar without using a metric ton of honey.
And remember, if you’re going to ruin my kid’s appetite for a meal, you’d better really ruin it. Like, don’t send them back to me feeling a little hungry. A kid who is a little hungry is going to be really picky. And I don’t do picky.