First you carve your pumpkin. Scary, happy, artsy…that’s just between you & your pumpkin. And as you’re putting the final touches on your jack-o-lantern you try to avert your eyes from the big pile of yuk that you carved out from inside the pumpkin. Compost? Garbage disposal? Dare you separate the flesh from the seeds and roast yet another batch of mediocre, overly chewy pumpkin seeds?
2 Comments October 13, 2010
It was a great weekend here in Sonoma County, which began with a meal at The Farmhouse on Friday night and ended with an exciting Sunday afternoon at the Handcar Regatta, where handmade contraptions raced for bragging rights along the abandoned railroad tracks in Santa Rosa’s Railroad Square. There was simply no way to top off the roller-coaster of flavors that entered our mouths – from Rabbit, Rabbit, Rabbit to a round-the-world cheese course, to gluten-free garbanzo bread with spicy mint chutney. So Sunday supper had to be simple, it had to be fresh, and it had to be fast.
September 27, 2010
We know, we know. You want to know what the heck dukka is, right? It’s easy to describe what it is, but it’s oh so hard to describe just how good it is.
Dukka is a finely chopped nut and seed blend. It’s commonly used in Middle-Eastern cultures on salads & soups, or it’s mixed with olive oil to create a spread for flatbreads & pizzas.
August 26, 2010
Welcome to Back to School. It’s not always the easiest transition to make, going from lazy summer mornings to rushed get-out-the-door mornings where your kid may or may not have somehow (HOW?!) gotten her hair stuck in bathroom door hinge. But with a little advance preparation, like making these gluten-free instant oats in your own kitchen ahead of time, you’ll remember the school morning routine and have it down pat in no time.
August 23, 2010
Over the weekend we had a sweet tooth. Now wait a minute! Before you get all cocky thinking that you have The Gluten Free Lab pegged as a bunch of over-sugared girls, just remember that we’re coming down off of our Sweets cookbook and we have to keep at least a base-level of sugar in our systems lest we perish.
2 Comments August 17, 2010
We just love that gluten-free eating has become mainstream. It means that great strides are being made in the flavor, texture and overall deliciousness of off-the-shelf gluten-free products. And it also means that the clients who visit us at our day job headquarters can easily find something to bring us when the mood strikes! Yesterday, Maria brought us banana muffins made from a mix we had yet to try: Breads from Anna‘s Banana Bread mix.
2 Comments August 11, 2010
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
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
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
A while back The Gluten Free Lab met a really nice guy who gave us a delicious cookie. Our loyal readers already know that’s the way to our heart, but he didn’t happen to be a loyal reader; he just wanted to show us how good his GF oats taste. The cookie was delicious – we all agreed – and we needed to know more.
June 24, 2010
The Gluten Free Lab