Filed under: flour of the month
photo by Jessamyn Harris
We’re a couple of busy lab techs over here at The Gluten Free Lab. Tomorrow we’re off to Camp Celiac to peddle our newly-arrived cookbook (which looks a-MAZ-ing, by the way. Seriously. You need this in your life.). But to send potato month out with a bang, we’re going to leave you with a very, VERY special recipe – from the cookbook – that is a treat for the tastebuds AND makes use of that leftover baked potato lurking in the back of your fridge. Turning a potato into a donut? That’s my kind of magic.
July 29, 2010
The following information is taken from America’s Test Kitchen’s e-newsletter, Notes From the Test Kitchen:
With annual sales topping $30 billion, potato chips beat out pretzels and tortilla chips as America’s favorite snack food. There are endless chip varieties and flavors, but which bag of plain chips should the purist reach for? We grabbed eight national brands and headed into the test kitchen to find out. Our favorite brand’s crunchy chips were the thickest ones we sampled and just salty enough to keep tasters coming back for seconds.
July 27, 2010
This post is a bit of a stretch for potato month but the ingredients list DOES include potato starch, so we’re going with it because we just can’t wait to tell you all about the new cookies we discovered…
July 22, 2010
It can be daunting to have planned a fun summertime vacation and realize that while you’re on vacation you’ll have to eat. At a restaurant. In an unfamiliar town.
Here at The Lab we like to do a lot of research before we head to a new place. We look for blogs like our own that can point us to GF-friendly eateries, and we take advantage of online resources like Yelp to try and find GF-categorized restaurants.
July 20, 2010
The question of what can be made with potatoes leaves our heads spinning because potatoes are a hardy little tuber that can be incorporated into virtually everything. But what we like about this recipe is that the addition of all sorts of varieties of potatoes can be tossed in. We used a combination of Yukon Gold, Purple-skinned and sweet potatoes. You’ll have to excuse the semi-blurry photo. With a bowl of that deliciousness in front of us we couldn’t hold still long enough to take a good shot.
July 16, 2010
Sometimes the instant potato flake is a boon to gluten-free cooking. It thickens, it creates volume, it adds a tender chew. And in bready foods, all of those qualities are a must. When The Lab is craving a carb-heavy, super tasty bready item, we find ourselves reaching for the potato flakes and whipping up egg whites for these savory waffles. The best part? You can easily doctor up these kid-friendly waffles with whatever the kids like best – bacon, sausage, a variety of cheeses, etc. These waffles are also great with dressed greens on the side as a light supper, or repurposed for panini-style sandwiches in the waffle iron.
July 13, 2010
We’ve been seeing a lot of our editor lately on account of cranking out the last touches on the cookbook. She generally travels with lunch in hand, and it’s hard not to be jealous of her mini gourmet meal. Last week it was french-style grilled potato salad, which was riddled with with cornichon, capers and drizzled with a simple Dijon vinaigrette. This is a recipe so simple that it’s worth throwing together just before company arrives. Or to keep in the fridge as a side to your lunchtime turkey sandwich on Udi’s bread.
July 9, 2010
July 6, 2010
We don’t know very much about how Glenn, the pastry chef over at ZIX Cookies, is able to achieve the tender and short crumb in his uniquely delicious gluten-free ravioli cookies, but we do know this: he uses millet flour. And what better way to send off millet month than to draw attention to such a unique product. It’s a cookie! It’s a tiny pie! It’s a ravioli cookie!
June 29, 2010
Goodness I love epicurious. I mean, how else would I have discovered this ancient recipe dated nineteen-ninety-EIGHT featuring a millet crust on a veggie cassoulet?! Just one easy substitution: use Udi’s in place of the French bread crumbs.
. . .
White bean & vegetable cassoulet with millet crust.
June 22, 2010
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