Attention Facebook addicts! There is now a social networking site JUST for GFers. Mosey on over to gling.com and browse through the community, recipes, foods and locations sections of the website to help you make smart GF choices in your neighborhood. We’re still new to the setup, but look for us as theglutenfreelab. Wanna be friends?
September 28, 2009
Ah, the ubiquitous coffee shop known as Starbucks. We now have reason to applaud the ubiquity: The newly-released gluten-free Valencia Orange Cake. Readers, if you’ve had a chance to sample this delightful-looking pastry, DO TELL. We want to know the truth over here at The Lab, and, gosh darnit, we just haven’t had a spare moment to stop by our neighborhood Starbucks to see whether all the fuss is, well, worth the fuss!
1 Comment September 23, 2009
We’re huge fans of quinoa (pronounced keen-wah) around these parts. As a flour, the flavor is mildly nutty — neutral enough to incorporate well into many baked goods, and the whole grain is friendly toward all sorts of accompaniments, including kale, corn, and cheese. Last night we had the pictured quinoa fritters with corn for dinner. Just one word: YUM!
2 Comments September 16, 2009
Based on the picture on the label of this mystery flour, what we’re dealing with here is plantain, soy and corn flour. I imagine a substance not dissimilar to cornmeal, though it appears to be ground much finer, and because of the presence of plantain, it must be quite a bit starchier.
1 Comment September 15, 2009
Last weekend our girl-pup Charlie spent a night with the grandparents. It’s no easy job taking a 6 month-old puppy into one’s home, and to ease the pain a bit I assembled all of the goods for tostada assembly: crispy tostada shell, fresh queso fresco, meats (antelope, if you must know) in tomato onion sauce, greens – including cilantro – and spicy yogurt crema.
September 13, 2009
Even the best of us get lazy. And while this is not exactly a lazy-girl’s dessert recipe, it’s a pretty simple throw-together dessert. Its punch of delicious flavor is mostly thanks to in-season berries that, when paired with a delicate shortcake and freshly whipped cream, deliver a wallop of flavor and texture in one very humble mouth. This is the only dessert my husband actually believes is worth fighting for (usually I have desserts all to myself, but seeing as this is his favorite he puts up a decent fight over who gets the last piece).
September 6, 2009
we are knee deep in recipe development at the lab and sometimes i can’t believe that i of all people am developing recipes. i can’t follow a recipe to save my life, so writing one is a challenge, but i am applying all my focus to the task. even though the recipes i turn in to editor molly are scratched out, stained and coated in rice flour, my results are generally delectable; which just goes to show you that anyone can cook! my most recent assignment: muffins and scones.
1 Comment September 4, 2009
The Gluten Free Lab has been busy, busy, busy! We’re developing recipes for our cookbook, and that means we’ve been eating a whole lot of goodness. And sometimes not-so-goodness. Last night, though, was an evening of recipe testing that made me want to dance around the room waving my arms in the air like I just don’t care. I created fish ‘n’ chips. AND IT WAS GOOD.
2 Comments September 2, 2009
The Gluten Free Lab
