With one final, reverent nod to our grain of the month, the oat, we leave you, dear readers, with this traditional British oat recipe.
. . .
British flapjacks
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
1/2 cup packed light brown sugar
2 tablespoons light corn syrup
1 tablespoon molasses
2 1/3 cup quick-cooking GF oats
pinch of salt
2 Comments February 27, 2010
Ever since the Fancy Food Show in January, The Gluten Free Lab has been taste-testing all sorts of new-to-us gluten-free foods. We like to think of all this tasting not as an experiment in how much weight we can gain in one month, but rather as a way to put our tastebuds to work and try to present our readers with our unbiased opinions of the GF products you can spend your hard-earned money on.
February 26, 2010
What we have here is coconut oat pilaf…doesn’t it look delish?! And it’s a savory oat dish to boot.
How many times did your mom chime in with the tired phrase “Eat your oatmeal, it’ll stick to your ribs!” when you were a kid? With the recent development of gluten-free oats, breakfast can stick to our ribs again! Of course, we all love a big bowl of oatmeal with brown sugar, milk and our favorite toppings, but it feels as if poor ol’ oats have been overlooked for savory cooking.
February 24, 2010
Twenty years ago, when I was in grade school, the cupcake was a novelty, reserved for fellow classmates’ birthdays. The class’ primary criteria for Official Cupcake Deliciousness was based primarily on frosting quantity. And height (the higher the better!). Today, the cupcake is a delightful indulgence – regardless of frosting height – and it’s surprising to encounter a bakery that hasn’t yet hopped on board the cupcake wagon. A rarer breed, though, is the gluten-free cupcake. And with Miglet’s, we feel you need look no further.
7 Comments February 23, 2010
Per my valentines day tradition with friends: I am required to make up a Valentine-themed cocktail. This year I zeroed in on beets at the store and used them as my inspiration for The Heartbeet.
The heartbeet
February 21, 2010
The Gluten Free Lab is a’moving and a’shaking. We have a photo shoot this week – and two more scheduled for the two weeks following – for our Sweets Digest (think mini cookbook), which we will be releasing early this summer. And, holy mother of all mothers, we just perfected our cinnamon roll recipe! It’s flaky, it’s doughy, it’s just like any other cinnamon roll you’ve had in your gluten-eating past, and IT. IS. GOOD.
February 19, 2010
Comfortable yet stylish walking shoes…check.
A dizzying list of GF vendors…check.
Stretching out our stomachs…check.
February 18, 2010
By now, readers, we have faith that you know a thing or two about The Gluten Free Lab. And by now, you ought to know that we’re all about having a good time, choosing to eschew self-pity in favor of a thick slice of GF pizza with a bottle of ice-cold GF beer to wash it down. We like to make the most of our limitations, and, boy, you should’ve seen the cupcake feast we had over the weekend (more about that later).
1 Comment February 16, 2010
oats are good for your heart. so are cookies. in different ways though.
one of our readers requested an oatmeal cookie recipe. so here it is, lovelies. these have gotten rave reviews, even from our gluten eating friends.
Oatmeal chocolate chip cookies
Makes about 2 dozen cookies
February 14, 2010
Woe is the poor, ugly groat. So often its tender deliciousness is overlooked in favor of its more common cousin, the rolled oat, but preparing a groat for breakfast is about the same amount of work as cooking up a pot of oatmeal on the stove…it just takes a little more forethought (check the recipe below for oat groat cereal). But you want to know what the heck a groat is, anyway, right? Oat groats are the parent grain of the rolled oat; it’s what comes out of the stalk, and when that grain is processed by hulling or rolling or grinding it becomes a rolled oat, oat bran or oat flour.
4 Comments February 10, 2010
The Gluten Free Lab