One autumn day about two centuries ago, our family gathered in one of those picturesque New England towns for a sibling/cousins weekend. My job was to bring homemade apple pies. The pies were made with apples that we’d picked the weekend before. They were large pies, apples piled up high and perfumed with cinnamon and nutmeg. The crusts were golden brown and flaky – the kind of crust that loves vanilla ice cream on the side. I’m drooling slightly thinking of that memory.
We had yet to venture into GF pie making which is a whole other world. But when we did, sometimes GF pies rocked and other times they were slightly off and never as good as the old days. The fillings were always tasty, but the crust was either like dust or more chewy than jerky. Continue reading
This month’s GF Ratio Rally is brought to you by the little treat called Scone. Our host is Lauren of Celiac Teen. Please visit the other GF Ratio Rally participants listed at the end of this post to enjoy a whirlwind tour of some great GF scone recipes using Ratio baking. For my account of scone-ville, read on.
Once upon a time, I didn’t know much about scones. In our universe, breakfast pastry was called cheese Danish. But one day, thanks to Julia Child and PBS, that all changed. Continue reading
Posted in Currently in the Gluten Free Canteen, Fast Food Gluten Free
Tagged bacon, bacon cheese bisconies, bacon cheese scones, bisconies, biscuits, breakfast, butter, cheese, gluten free, gluten free ratio rally, green onion, julia child, lemon, lemon bisconies, lemon scones, marion cunningham, michael ruhlman, pastry, scones
If you still are on the fence about weighing your GF flours, take a look at Allison’s (Eat Love Drink) post about these AP flours. Just the difference alone between whole wheat and white flours is astounding and as she says, can certainly explain the trouble with equal interchanging when baking. Thank you Allison – that was a great post.
From there I began to think more about GF flours. In the Canteen blog I’ve mentioned that I have over 17 flours and starches hanging around the kitchen. I often combine many of them (as you know from the recipes) depending upon whether the baked item is more savory, bread-like or sweet. I like that kind of baking freedom. Continue reading
Posted in Ask Essie, Currently in the Gluten Free Canteen
Tagged alice medirch, authentic foods gluten free flours, bob's red mill, cambro, canteen give away, Eat Drink Love, essie, flour weights, gf flour, michael ruhlman, oxo scale, ratio, salter scale, soapbox
Whenever there are leftover yolks from some egg white adventure (Pavlova Bowls) I think not of cookies or pudding. I think chocolate pots de creme.
After all, chocolate is a food group, yes?
I had so many leftover yolks, some were sent off to the arctic (freezer) as Sable Cookie dough. And the remainder went on a balmy cruise to chocolate-world floating in a small sea of warm water morphing into tiny little pots de creme. Continue reading