GA_googleFillSlot(“GFCS_Top_Rec”); Hello all, This week a commenter mentioned that she was developing several celiac disease symptoms and asked for advice on starting a gluten free diet, so I’ve decided to use her questions as an impetus to write a series of articles. I sat down last night and jotted down a list of 10 actions… [Continue Reading]
Two Minutes to Homemade Bread
August 4, 2008 By
Making homemade bread is easy when you have a stash of homemade bread mix in the freezer. Follow along as I make a stash of my favorite gluten free bread mix.
The Linguistic Challenges of Slicing an Avocado
July 23, 2008 By
When I posted my recipe for Black Olive Hummus I mentioned that I love hummus sandwiches with sliced avocado, tomato and lettuce. Amy B asked how one should go about slicing an avocado, so I took a few pictures to demonstrate my method. How do you slice an avocado?
How to Use Bean Flours
July 9, 2008 By
GA_googleFillSlot(“GFCS_Top_Rec”); I broach this topic knowing three things: 1. Most Americans would shudder at the idea of eating beans on a regular basis and thus, do not know how to cook beans. 2. Beans have a bad reputation and are oft involved in third-grade humor. 3. Beans can taste really good and are really good… [Continue Reading]
How to Make Scones Like a Bakery
July 2, 2008 By
GA_googleFillSlot(“GFCS_Top_Rec”); One of my favorite things about scones is their shape. There’s just something about that wedge that makes a scone something more than a slightly sweet biscuit. A lot of the scones recipes that I’ve found online call for making drop scones, but it’s really easy to take a few extra minutes to cut… [Continue Reading]
Risotto: A Step by Step Cooking Lesson
May 6, 2008 By
GA_googleFillSlot(“GFCS_Top_Rec”); Has anyone else noticed that they are eating a lot of rice now that they’re gluten free? We never, ever ate rice before gluten free. Comments such as the following were not unhears of: “The stuff has no flavor”. “Do we have to have rice?” Now….we eat rice all the time. But that’s no… [Continue Reading]
Rolling out Flour Tortillas (Gluten Free Tortillas, At That)
April 23, 2008 By
GA_googleFillSlot(“GFCS_Top_Rec”); Rolling out dough, particularly into a circular shape, is a learned skill. I was reminded of this a few weeks ago when John tried his hand at making tortillas. At approximately 11:30 on a Tuesday morning I received a call from work that went something like this, “So how do you keep the dough… [Continue Reading]
Egg Series No. 1: How to Beat Egg Yolks & Crème Brûlée Recipe
August 18, 2007 By
GA_googleFillSlot(“GFCS_Top_Rec”); If you’ve been missing desserts since you went gluten free, then you’ve come to the right place. This is the last in a three-part series on eggs, and we’ve been learning how to crack and separate an egg, beat egg whites, and beat egg yolks. All three of these skill are used in gluten… [Continue Reading]
Egg Series No. 1: How to Beat Egg Whites
August 16, 2007 By
GA_googleFillSlot(“GFCS_Top_Rec”); I remember the first time I tried to beat egg whites by myself. I beat and beat and beat (with a whisk), and nothing happened. Luckily, Mom came into the kitchen right before I broke into tears and started questioning me about what I had done thus far. “Did you dry the bowl before… [Continue Reading]
Five Reasons to Shred Cabbage with a Knife, and How To Do It.
July 19, 2007 By
Despite the fact that I own a lovely Cuisinart and that pre-shredded, bagged cabbage is readily available at the supermarket, I have always shredded cabbage with a knife. Hhere is a brief picture tutorial on how to shred a cabbage and five reasons why everyone should learn how.
