I have a weakness for breads. And, boy, did my body pick the wrong food intolerance, because my craving for breads has not abated since going gluten-free in 2006! A few standbys keep me going, among them Udi’s gluten-free Whole Grain Bread. But, oh! To have a bowl of clam chowder in a sourdough bowl again! To eat Indian food with a soft and buttery naan!
3 Comments June 16, 2010
Do you know Christopher Kimball (pictured above)? Well, not personally, I mean, but do you know who he is? Because I sure like him, and I’d like for you to like him too.
4 Comments June 10, 2010
Ah, summer. Lazy days on the river, backyard barbeques, campouts…doesn’t it just make you think “millet”?
What? IT DOESN’T?! What’s wrong with you.
Millet is a tiny round seed used for food and fodder around the globe. The grain grows as part of a small-seeded grass, which is oftentimes grown in challenging environments (the kind that are prone to drought, for example). Millet has been in cultivation in East Asia for the last 10,000 years.
June 3, 2010
It may not seem the most natural thing, incorporating bean flour into your everyday GF cooking and baking. Enter Gluten Free Cooking School! Here you’ll find a laundry list of ideas for incorporating the oft-overlooked legume into your diet in its multiple forms. The article starts out thusly:
“I broach this topic knowing three things:
May 20, 2010
The ubiquitous green pea is way more versatile than we give it credit for. Now when you tell your kids to eat their peas, they’ll smile extra wide when you hand them a green chocolate chip cookie made primarily from green pea flour, available at some natural foods markets or through Bob’s Red Mill. Or if your looking for something a little colder, try making some minty pea pops from The Toddler Café by Jennifer Carden.
1 Comment May 14, 2010
What is it we love so about these Sun Flour Baking Co. Cinnamon cookies? They’re moist, yes. And they’re also incredibly delicious. They’re a treat we like to think we could pull out of our oven because they taste so fresh and homemade. But this month what we most appreciate about these cookies is that they’re made from pinto bean flour and white rice flour.
1 Comment May 11, 2010
We’ve been waiting with bated breath to introduce this month’s flour…because since January, we’ve been in love with a certain product from a certain grocery store. And since there’s lots more to say about the legume, we thought we’d dedicate a whole month to the celebration the bean. This month, look forward to discussions about black bean flour, fava flour, garbanzo flour, green pea flour, lentil flour, soy flour and white bean flour.
May 6, 2010
It’s been a short month of quinoa recipes, but it’s time to bid this power-grain adieu. Just one final recipe from our kitchen to yours.
Quinoa tabbouleh
2 Comments May 2, 2010
Quinoa with kale and gouda
1 cup uncooked quinoa
1 large bunch or 2 small bunches kale
1 or 2 green onions
4-6 ounces firm cheese, such as Gouda or Parmesan, cubed
Cook the quinoa per the package directions.
April 19, 2010
A perfect nearly-summer al fresco meal. Top this curried quinoa salad with grilled pork or chicken and viola! A meal that’s worthy to serve to guests, but is easy enough for a regular ol’ weeknight at home. The flavors are even richer the next day, so make enough for leftovers!
Curried quinoa salad
April 16, 2010
The Gluten Free Lab
