Tag Archives: food

GF Ratio Rally: Cracked Pepper & Cheese Gougères





If you think that the custard filled, chocolate topped cream puff is the ultimate pâte à choux, then you need a taste of the savory stinky cheese cousin, the gougère,

Ridiculously easy and savory – they can be created in minutes.  If you spot someone coming up the driveway you can almost have them baking in the oven when they ring the doorbell.  Ok. Kidding, but only a little bit. Continue reading

Crunchy Carrot Cookies for the Pups



Now?


really? not yet? really?


Lulu and Phoebe would sample their way through the  Farmer’s Market if they could successfully disguise themselves in couture and sunglasses while carrying little market baskets – but sadly, those missing opposable thumbs get them in trouble every time.

Next to croissants (in Paris) and very stinky cheese, Lulu and Phoebe love cookies, vegetables and fruit.  In Paris, 3PM was their favorite time of day for a walk – the sidewalk buffet (as we affectionately named it) called to them.  Parisians had no problem dropping food everywhere during their harried day and the men in green (another story) had not yet showed up to clean the streets.  Our cobblestone Rue behind Lafayette Gourmet had the best smörgåsbord and that is where they learned to especially love all things market fresh and slightly bruised – fruit, veggies, and steamed stinky cheeses.

Continue reading

Canteen Almond Mandelbrot, GF/DF






My introduction to baking began as a toddler when I was scooting around on the floor in my mother’s kitchen.  She usually wore cherry red shoes that were always dusted with flour.   I followed those shoes around the room, and like any savvy small fry, knew where the good crumbs landed when she was baking.

As I grew (read: ridiculously tall child) and could reach the counter, she began to teach me how she baked.  There were no real recipes, just a tutorial handed down from her grandmother, to her mother, to her and then to me. Continue reading

Baking Wrecks: Where’s the Fig?



Today’s baking wreck is brought to you by the Fig.

Fig Newton Newman, actually.

Since the Ginger-O reproduction was successful, I thought it might be time to conquer the Newman Fig Newton (say that 5 times really fast).

Studying various recipes, it was hard to find one single method that seemed just right.  So I went back to one of my old books, Maida Heatter’s Cookies.  The recipe seemed like it ought to convert to GF, but there was that big stumbling block again – volume measures.  I couldn’t really find any source that gave the flour measurement in grams or ounces. Continue reading

Lemon Snickerfools, GF




I ate my first Snickerdoodle when I was a small kid.   It was missing something – probably, chocolate.  And all these years later I still think Snickerdoodles are boring and I still don’t like them much.

The cream of tartar flavor is like eating tooth filling material.  And cinnamon/sugar belongs on toast, I think.  But yet I’ve always been attracted to them for some unexplainable reason.  I really want to like them. Continue reading

Pineapple Express: Gluten Free Pineapple Upside Down Cake


Once upon a time I hated pineapple upside-down cake.  It tasted and looked like  Jiffy Mix met a can of sweetened pineapple, went out on a really bad date and fell into a deep dish, head first.

I’d forget after a while and make it again like it was something new and different.   And I still didn’t like it.  Even when I moved  past Jiffy Mix to decent yellow cakes, fresh pineapple and caramelized sugar, it still lacked something. Mostly it reminded me of school lunch fare.  Beige.

Still, I was hopeful that I might try just one more time (hope springs eternal or my brain is wired like Dilbert).  And I’m glad not only that I did, but had the foresight to write it all out as I was making it up. Continue reading

Oat Tales: GF Oat Cookies with Coconut, Pecans and Raisins


Oatmeal is a lot like Uncle Fergus – you either love him or run for your life when he shows up at the door.

I grew up hating all things oatmeal. When I was forced to eat the stuff, it was like chewing the inside of the sofa stuffing (don’t ask how I know that). Perhaps it had something to do with the fact that the same Quaker Oats container sitting on the pantry shelf had celebrated more birthdays than I had.

I met my first commercially made oatmeal cookie when I bought school-lunch the day the new cafeteria opened.   I loved cookies, but this thing was dreadful. Soft, squishy and stale, it was the color of tired beige with tiny dark specks.  Oats and I were finished.

That is, until I grew up and found out that oats were actually tasty. My mother-in-law, the original granola queen, used oats as much as she used lemons or mayonnaise (which in her house is a food group). She taught me the rules of food-cooperatives and how to chase the good stuff – think organic mills before organic was a type of certified product. Continue reading