Short and Sweet

BS"D

Since I am very busy preparing for the upcoming holiday of Rosh Hashana, the Jewish New Year, this blog post will be short...but sweet. I found some great new recipes I felt I had to share!

For those uninitiated, people are supposed to eat sweet foods, such as apples and honey, sweet raisin challa and sweet kugels on Rosh Hashana to symbolize a "sweet" new year. When Lillie saw all the round (a traditional shape for new year's challa) raisin challa's I had made for the rest of the family on the cooling rack, she declared she wanted raisin challa too. Her favorite brand of oat challa is Katz's, and they do carry a 10-ounce raisin challa. I felt that was a bit too big for Lillie, so I ventured to make my own. Since Lillie has what may be called a "discriminating palate", she had rejected my numerous oat challa attempts in the past in favor of store bought. But I decided to give it one more try. Instead of using 100% oat flour I mixed it with my favorite gluten free all purpose brand, in a 50/50 ratio. Oat flour is the only gluten free flour upon which one can make "Hamotzi", the blessing on bread said before Shabbat and Yom Tov (holiday) meals (and any other time bread is eaten). So I couldn't use solely the all purpose gf flour. I adapted a recipe from Jules Gluten Free blog with surprisingly good results.

If you are frantically preparing for the holiday like me, and have a page long list of things to cook, you may want to buy desserts. No fear if like most people, you don't have a gluten free bakery near you, try some of Katz's new items. They kindly sent me some samples of their delicious new offerings. Included were a traditional Apple Pie. Lillie liked the crust best, I liked the filling, which had a homemade feel and was not too sweet and gooey---the way I like it! The new Coffee Bundt cake had a very good look and texture, and is worth the $10 price, in my opinion. It came with a separate container of icing, which I felt had a very strong coffee flavor. So if you like that then use, if not, serve plain or dust with powdered sugar. The Sugared Snack Poppers evoked a Proustian memory in me when I "popped" them in my mouth---Kichel! Now on their website Katz's writes "Kichel" in parenthesis. These are light little cookies with a sugary dusting. The website is currently offering a special of free shipping on orders over $30.

Katz is generously giving away a box of 5 of their gluten free baked goods. Leave a comment on this post telling me your favorite holiday baked good, and your e-mail address (so I can get in touch with you if you win), and you will be entered in the giveaway. The deadline for entering the giveaway is 11:59 p.m. on Monday, October 3rd, 2011. The winner will be picked at random from entries that contain an e-mail address.

Another Rosh Hashana tradition is to eat simanim, or symbolic foods, which corresponds to different good tidings for the new year. One of them is dates. I generally buy a big container, and they are popular for a few days, then sit hardening in my cabinet until Tu b'shvat. I happened to come upon a great recipe to use up extra dates.

So I wish you a Shana Tova...a sweet, happy and healthy new year!

Sweet Raisin Challa

Adapted from Jules Gluten Free blog

non-stick cooking spray
1/3 cup warm water
1 packet (2 1/4 tsp.) rapid rise gluten free yeast
1 tsp. granulated cane sugar
1/2 cup unsweetened applesauce
1 tsp. apple cider vinegar
4 large eggs, beaten
1/3 cup canola oil
1/4 cup honey, agave nectar or molasses
2 cups all-purpose Gluten Free Flour* (I used Jules brand)
2 cups gluten free oat flour
4 teaspoons xanthan gum
3 Tbs. + 2 tsp. granulated cane sugar
1 1/4 tsp. kosher salt
1/2 tsp. baking soda
2 tsp. gluten-free baking powder
1/2 cup golden raisins
1 large egg beaten with 1 teaspoon water, optional

*If your all-purpose gluten free flour blend contains xanthan gum (like Jules) or guar gum, reduce xanthan gum in recipe to 2 teaspoons.

Preheat your oven to 200º F, then turn it off; if you have a warming drawer, you may set that to low/moist setting instead. Spray baking pan (see below) with non-stick cooking spray.

In a small bowl, mix together the warm water, yeast and 1 teaspoon of sugar to proof the yeast; set aside. In the bowl of your stand mixer, add the remaining wet ingredients and mix until combined. Whisk together the dry ingredients in a separate bowl. After 5 minutes of proofing, stir in the yeast-water mixture into the wet ingredients (note: if your yeast isn’t bubbling at this point, throw it out and start again with fresh yeast). Gradually stir in the dry ingredients until fully integrated, then mix 2 minutes more on medium speed.

Spoon batter into prepared pans.

To achieve the round challa shape for Rosh Hashana here are some options:
*"Texas Size" giant muffin pans (about 6-8)
*Cupcake pan (about 12)
*Mini-Bundt Pan (about 6)
*Place a ramekin or custard cup in center of a round cake pan, spray all well with non-stick cooking spray, pour batter around ramekin (2 medium)
*Pour batter into 2 8-inch round cake pans
*Bundt pan (2 small, 1 large)
*Gently form dough into a rope with (gluten free) floured hands and roll into a coil on a parchment lined baking sheet (2 small, 1 large)

Place in a warming drawer set to low heat, or into the warmed oven for approximately 20 – 30 minutes. (Don’t expect the bread to rise much at this stage). Once risen slightly, brush with egg wash, if desired.

Bake in an oven preheated to 350º F (static) or 325º F (convection) for 20 minutes. Remove to cool on a wire rack.

May be wrapped in foil or frozen in a zip-top plastic bag. Warm before serving.

Chewy Date Bars

from The Top 100 Recipes for a Healthy Lunchbox by Nicola Graimes, p 127

Non-stick cooking spray

1 1/2 cups chopped, pitted, dried dates
1 cup water
1 cup all purpose gluten free flour blend with xanthan gum
1 tsp. baking powder
1/2 cup light brown sugar
1/2 cup rolled oats
4 Tablespoons sunflower seeds
4 1/2 ounces unsalted butter or non-hydrogenated margarine

Spray an 11x7 inch baking pan with non stick cooking spray.

Put the dates and 1 cup water in a small saucepan, bring to a boil. Reduce heat to simmer, partially covered, 20 minutes until dates are soft and water has been absorbed. Puree the dates in a blender and let cool.

Pre-heat the oven to 350F degrees.

Meanwhile, mix together the flour, baking powder, sugar, oats, and seeds in a mixing bowl. Rub in the butter or margarine until the mixture is soft and crumbly. Spoon 3/4 into the prepared pan and press down to make an even layer.

Spoon the date mixture over the oats in an even layer, sprinkling with the remaining oat mixture, and press down lightly. Bake 25 minutes until golden, then leave in the pan to cool. Cut into 16 squares and remove from the pan. Store in an airtight container up to 1 week.

Yield: 16 bars

Real Cool!

BS"D

I always say when asked that classic question about what food you would bring to a desert island, my answer is pizza and ice cream. Not terribly practical if you are stranded on a desert island, but still the two foods I would choose to eat exclusively if I could.

But, as we all know too much of a good thing is actually a bad thing.However, a company named Arctic Zero has created a product that makes it possible to have almost as much ice cream as you like. They make pints which have 150 calories, not per serving, but per pint. And realistically we all know everyone digs into the whole pint when no one is looking. They have a number of unique flavors like pumpkin spice and vanilla maple (just imagine that on warm apple pie), in addition to old favorites like chocolate and strawberry. They also make pops which are just the right size for the kiddies (and mommies too). And the best part is it is made with all natural ingredients. Arctic Zero doesn't have the artificial sweetener aftertaste of many low-cal frozen desserts. Instead they use something called monk fruit concentrate to boost the sweetness from organic cane sugar in the ingredients. Arctic Zero also include whey protein, so it has a nice boost of protein most frozen desserts do not. Although not dairy free, Arctic Zero is lactose free, so no upset tummies for those that are sensitive.

I am kind of on pumpkin overload this time of year, and love all things pumpkin. Try making a shake with Arctic Zero pumpkinspice flavor (or any flavor you like) and coconut milk or whatever your milk of choice.

Pumpkin Milkshake

1/2 pint Arctic Zero Pumpkin Spice flavor
12-ounces chilled milk (dairy, coconut, soy, almond)
2 Tablespoons chocolate syrup
6 ice cubes

Blend everything on high speed in the blender until smooth. Serve immediately.

Yield: 1 large shake

Note: For even more protein you can add a scoop of your favorite protein powder to the shake.

Alert and Aware

BS"D

Celiac Awareness Day is September 13th this year. It coincides with the beginning of the school year. I found the timing interesting, as I have a pressing need at the beginning of the school year to make Lillie's and Rosie's new teachers "aware" of their food sensitivities and needs.

In general, my approach is three pronged to make my daughters' school experience more comfortable. First, I speak to their teachers before school starts. Just getting their numbers can be challenging, and I always try to respect boundaries. However, I feel catching them for five minutes when I drop off the first day is not enough. If I see that leaving a message for them at school doesn't work, I call at home and preface by saying, "I'd like to arrange a time to speakthat is convenient for you." Some teachers are nervous after I tell them about Rosie's Epipen and her hospitalizations, but it is a necessary conversation. Some people have heard of celiac disease and some have not. Either way, we need to discuss an approach that's comfortable for all parties regarding celebrations at school and various situations when the school provides food for events. Ask the teachers the best way to reach the them during the year (e-mail, phone, etc.). Request that they be in touch before parties, and explain how nice it would be if they can offer foods the entire class could eat, e.g. an ice cream party instead of a pizza party.

I also mention the physical effects if Lillie is "glutenned" and make them aware that she is fatigued at times, and may need to use the bathroom frequently. Although it may be a bit uncomfortable to talk about your child's bathroom needs with a stranger, it's necessary especially since many schools have rules about not going except between classes. And, we know when a celiac kid needs to go...they gotta go!

Secondly, I put together a packet with my Memo about my children's needs, as well as a list of problematic ingredients (available on http://www.celiac.com/), and a "safe" candy and snack list from the Dallas chapter of Raising Our Celiac Kids (R.O.C.K.). More often than not, I find that the teacher calls me regarding ingredients, instead of checking the list. But at least, I feel I made an effort, and at least she is aware that she needs to be careful with ingredients. Lillie happens to be hyper cautious and will bring home treats she recieves at school for me to o.k. before she will consume them. I admire her restraint greatly given her age. About 1/4 of Rosie's class this year is allergic to nuts, so the teacher is hyper-sensitive about ingredients. That statistic floored me, but I was relieved that the teacher had to understand and deal with this issue, as so many children are affected.

Lastly, I send a big bag of acceptable snacks for my kids, as well as a jar of soy butter (peanut's are banned from the school) and rice cakes in case they forget lunch, to keep on top of their cubbies (or wherever else the teacher deems acceptable). Lillie's teacher gave alot of "treats" last year, so she dipped into the bag quite often. This year her teacher told me she doesn't give food as rewards...I was thrilled, as you might imagine! I also received permission to keep a supply of cupcakes in the freezer of one of the teacher's rooms, as birthday parties aren't always announced in advance. I can recommend Katz's decorated cupcakes , as they come in a plastic container and keep well. For Rosie, I provide Epipen's and other allergy medications for both her classroom and the school nurse (check with your school regarding rules pertaining to medication dispention). I found that a fanny pack (dig it up from your '80's clothing box) works well, as it can be attached to an adult and taken on class trips and in some accute cases I have heard, even just out to the playground on a daily basis. Included in the pack are clear instructions regarding allergies, dosages and parent's phone numbers for quick reference. One year the nurse requested a picture of the child on the corresponding medicine as a failsafe of sorts, and for quicker retrieval. I thought this was a good idea.

If you put all the steps in place to make the teachers and staff who interact with your children at school "aware" of their dietary and health needs, you are on the right track for a great year. Remember this is something that has to be dealt with, even if in general you are non-confrontational and a "go with the flow" type. So be assertive and direct in advocating for your child-- be a "grizzly mama"!

I thought about what I want people, in general, to be aware of in terms of celiac disease and food allergies, and I asked Lillie the same question. Her answer was that she wanted the entire world to eat gluten free, so that she could eat whatever she wants!

I would like people to be aware that:

*Celiac disease is not a food allergy; it will not be outgrown someday.
*You cannot take something "like Lactaid" and eat wheat products (not yet anyway).
* Although my daughter may have an appealing treat at a school party, she'd rather have what everyone else is having.
*My daughter stares at bakeries and pizzerias like they were selling diamonds she could never afford.
*My daughter can not have, "just a little, just this once" of any product with gluten, ever, period! *Even though there are many wonderful products in the supermarkets today labelled, "gluten free", my daughter doesn't necessarily like the way they taste.
* Gluten is in more than just wheat.
* Cross contamination is important. While I appreciate it if someone buys Lillie gluten free cookies, they cannot be put on the same try as the "regular" ones.
* It is not easy having celiac disease when you are a child. It is not easy having anything that makes you "different" when you are a child.
*I am grateful that Lillie has a disease that can be controlled by diet.
*I am grateful that there are many wonderful scientists working on solutions for managing celiac that may be tangible by the time Lillie is an adult.
*I am grateful that big companies now make affordable gluten free products which I can buy in my regular supermarket.
*I am grateful for all the wonderful people in our lives who "get it" and help make things a bit easier for my kids.




I tend to dread packing school lunches. Every morning there is that moment of scrutiny when the kids peer into their lunch boxes. The contents are discussed during carpool and compared. I really try to send in a nutritious balance for my kids, even though they would like to eat nothing more than pasta and pudding for each meal and snack. Below is a recipe for gluten free, allergy free blondies that I think are a nice treat once in awhile. Wrap in foil and write a note to your child on them with a permanent marker as an added surprise at snack time.

Blondies
from Sophie-Safe Cooking by Emily Hendrix. p. 94

1 cup brown sugar (I like it with a bit less sugar)
1/4 cup vegetable oil
1/3 rice milk
1 1/2 Gluten Free oat flour
1 tsp. baking powder
1/4 tsp. salt
1 teaspoon vanilla extract*
1 cup chocolate chips*
1/2 cup chopped nuts* (optional)

*My additions


Mix all ingredients together in a medium sized bowl until the batter is smooth. Pour and spread into a greased 9x9" pan.

Bake for 25 minutes at 350. Cut into squares when cool. May be frozen in a zip-top plastic bagged, if desired.

Pop on In

BS"D

Keeping cool in the summer is not just about air-conditioning and swimming pools. It is as much about sitting back in the lawn chair with a cherry popsicle dripping down your hand faster than you can eat it, and frosty drinks in tall glasses sipped slowly through straws. For my kids it's about running through the sprinkler with the promise of a freeze-pop afterward. For me it's about getting a tall iced coffee after I drop my kids off at camp.


Besides being a classic summer treat, popsicles are the new "in" dessert, according to some. As the popsicle usurps cupcakes and macarons, an all-popsicle restaurant opened up in Manhattan called Popbar. And (dramatic pause), it is even gluten-free and kosher, according to their website!

There is even a machine called the Zoku Quick Pop Maker, which can freeze popsicles in about 10 minutes. My preferred method is using the plastic molds from the dollar store. I'm ok with planning ahead for my popsicles, and waiting the few hours for them to freeze. As for what flavors to make, today popsicles have been "upgraded" and recipes often include fresh herbs and exotic juice combinations. A book called Paletas by Fany Gerson, gives recipes for pops ranging from the exotic, like mango-chile to the more traditional berry-yogurt. She also includes recipes for aquas frescas, or refreshing drinks in Spanish. Speaking of which, I recently discovered a cold Mexican milk-based beverage called the Horchata. This ain't yo' mama's milkshake. The Horchata is rice-thickened milk seasoned with spices and sugar. I took from my garden's bounty and paired the Horchata with basil for a surprisingly interesting flavor treat.

Whether you like your summer refreshement in solid or liquid form, enjoy the following recipes in the waning days of the season!

Instead of the tradiitonal way of making the horchata with ground rice, I used rice flour, something gluten-free bakers always have on hand!

Basil-Lemon Horchata

1 cup whole milk

2 cups water

1/4 cup loosely packed fresh basil (if you have lemon-basil even better)

zest of 1/2 lemon

1/4 cup granulated sugar

2 Tablespoons sweet rice flour

lemon peel curl for garnish, if desired

Heat the milk in a small saucepan over medium simmer for 10 minutes. Add the water, basil and lemon zest. Continue cooking for an additional 10 minutes.

In a medium sized lidded-contianer, whisk together the sugar and rice flour. Place a small strainer over the container, slowly pour the hot milk mixture through the strainer. Stir to combine. Allow to cool for 10-20 minutes, cover and refrigerate until chilled, 2 hours to overnight.

To serve: Fill a glass with ice. Pour horchata over ice. Garnish with lemon curl, if desired. Serve immediately.

Yield: 2-3 servings

If you don't have pop molds, you can place aluminum foil tightly over a plastic cup filled 3/4 full with popsicle mixture, and pierce center with wooden popsicle sticks, also known as craft sticks. Freeze as directed.

Strawberry-Watermelon Popsicles

from Sweet & Skinny by Marisa Churchill, p. 124

2 cups strawberries, hulled

2 cups cubed watermelon

1/3 cup plus 1 Tablespoon agave nectar

Blend the strawberries, watermelon, and agave nectar in a blender or food processor until the mixture is completely smooth.

Pour the mixture into eight popsicle molds, snap on the tops, and freeze until the popsicles are frozen sold, about 6 hours.

Unmold and serve. If the popsicle will not release from mold, briefly submerge mold in warm water.

Yield: 8 popsicles

Lassis (not Timmy's pet) are cooling yogurt drinks that are popular in India.

Mango Lassi

1-8-ounce container plain or vanilla flavored yogurt

1 ripe mango, cubed

honey to taste

milk or water to thin

ice cubes, as desired

Place all ingredients in blender and process until smooth. Serve chilled.

Yield: 2 servings

Artisanally Appealing

BS"D

I had seen the picture of the luscious veggie packed lasagna on the cover of Artisanal Gluten-Free Cooking by Kelli Bronski and Peter Bronski staring back at me on Amazon.com for some time. Whenever I searched gluten free cookbooks, there it was. But I had passed on it for awhile as I am a busy mommy and I assumed artisanal food would be time consuming, and require me to use organic heirloom tomatoes harvested from my own garden, or at the very least from the farmer's market.

But, when their publisher, The Experiment Publishing, very generously sent me their second book to review and GIVEAWAY (see below), Artisanal Gluten-Free Cupcakes, I decided I should take a look at the first book as well. I was extremely pleasantly surprised to see that Kelli and Peter Bronski have got a grip. They understand the busy mommy thing, and although they value greatly the freshest organic ingredients, they know everyone does not have the wherewithal to stock their kitchen with sustainable, free trade ingredients from Whole Foods. Nor, can everyone make their own pasta at 5:30 for dinner at 6:00 with a two year old wrapped around ones leg. There were no requests for kefir lime leaves or date palm sugar. Just things I happened to have in my pantry (o.k. I happen to have coconut milk and a 4 types of paprika in my pantry, but still). And, best of all, I don't feel compelled to make my own chicken broth from free range chickens and vegetables grown within 10 miles from my house, the type that comes in the box is o.k. too.

Although the Bronskis don't seem to actually define the word "artisanal" (pertaining to or noting high-quality, distinctive products made in small quantities according to dictionary.com), their attitude seems to be take care in sourcing and preparing your food to the best of your ability and means. They even go as far to offer tips for shortcuts and pre-made ingredients (such as a bag of coleslaw instead of cabbage and carrots in one recipe I tried). This I appreciate greatly, as I feel they are offering the best of the two worlds I live in and try to bridge-- gourmet food and busy mommydom. I also greatly appreciated their professionalism, which comes through in the book. Peter Bronski is a travel writer with several books to his credit, and Kelli Bronski has a degree from the prestigious hotel and restaurant school at Cornell University. So, not only do the recipes work well, they are well written. I did notice one imperfection though, the Creme Brulee recipe was missing an oven temperature for baking! Yikes! But after making Creme Brulee for the first time ever with the Bronskis very simple instructions (and Joy of Cooking oven temp.--325F), I actually got why this seemingly simple custard it is such a big deal in the dessert world.

Artisanal Gluten-Free Cooking encompasses contemporary flavors such as Thai and Caribbean food, as well as homey old favorites like German Potato Salad and Apple Pie with Streusel Topping. I think this is a very good all around cookbook, which offers sophisticated recipes for entertaining such as Dessert Crepes with a Trio of Sauces, as well as Chicken Noodle Soup, for a cozy family supper. As I mentioned above, the recipes are very clear and well written with introductions that draw you into the Bronski kitchen as if you were family.

I tried two dishes which were instant favorites with my family, Caribbean Rice and Costa Rican Slaw. Both had fresh, bright flavors and were easy to throw together in a short amount of time. Lillie's comment on the rice says it all, "Mmmmm. Good. Very Good."

Look for a review of Artisanal Gluten-Free Cupcakes in an upcoming blog. In the meantime try for an exciting, free giveaway. Just leave a comment about this post with your e-mail address in the comments section below, and you will be entered to win a copy of the Bronskis' newly released and fabulous book, Artisanal Gluten-Free Cupcakes (provided by the publisher who did not influence this review in any way). The winner will be randomly chosen from all eligible blog entries. The contest will remain open until 11:59 p.m. on September 15th, 2011.

Although this recipe calls for adding the mango to the dish while it is cooking, we liked it better served on top of the cooked rice as a garnish.

Caribbean Rice

Artisanal Gluten-Free Cooking, p. 87

1 Tablespoon olive oil

1/2 medium onion, diced

1 garlic clove, minced

1 cup long-grain rice

1 cup Gluten Free chicken broth or vegetable broth

1 cup coconut milk

1 teaspoon dried thyme

1/2 teaspoon ground turmeric

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup canned kidney beans, rinsed and drained

1 ripe mango, peeled, pitted, and cut into 1/2-inch cubes

1. Heat the olive oil in a large saucepan over high heat. Add the onion and garlic and saute until translucent.

2. Add the rice, broth, and coconut milk. Stir in the thyme, turmeric, salt, and pepper. Bring to a boil and reduce the heat to low. Cover and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.

3. Add the beans and mango and cook for an additional 5 minutes, or until heated through.

Yield: 4 servings

I took the quick shortcut the Bronskis suggest for this recipe, using bagged cole slaw mix instead of the cabbages and carrots called for in the ingredient list. I also took it upon myself to sub canned sliced beets, which I julienned, instead of the raw beet. The texture wasn't as crisp as a raw beet, but it was quick!

Costa Rican Slaw

Artisanal Gluten-Free Cooking, p. 100

1/2 head green cabbage, thinly sliced and chopped

1/2 head red cabbage, thinly sliced and chopped

1 medium carrot, peeled and grated

1 raw beet, peeled and grated

3 Tablespoons chopped fresh cilantro

1/4 cup olive oil

2 Tablespoons apple cider vinegar

1 to 2 teaspoons honey

Salt and pepper

1. Combine the green and red cabbage, the carrot, beet, and cilantro in a large bowl.

2. Whisk together the olive oil, vinegar, honey, and salt and pepper in a small bowl. Drizzle the dressing over the salad, toss and serve.

Yield: 10 servings

Biscuits are a snap!

BS"D

I walked into the kitchen this afternoon after putting Posie down for a nap and I noticed Lillie mixing up chocolate milk for Daisie and herself. How nice I thought of her to help her sister. Then I glanced at the quart of milk and the size registered first, wait that's not the gallon we usually use, then my synapses started firing as I grabbed the carton before Lillie poured a glass for herself. "That's buttermilk!" I said. "Oh, I guess that's why Daisie didn't like it." Lillie said. I just laughed to myself at this kitchen mix-up. We've all had them. Anyway, the buttermilk was left over from some amazing biscuits I made last week which I adapted from my new favorite cooking website, Taste and Tell. The blogger tries recipes, almost daily, from different blogs and cookbooks and reports on them. The pictures are as mouth watering as the recipes.

I actually started on a biscuit kick recently when I saw Southern Biscuits by Nathalie Dupree and Cynthia Graubart at my local library. For those of you who don't know her, Nathalie Dupree was doing the Paula Deene thing before Food Network eclipsed PBS's bright stars in the cooking show galaxy. Dupree specializes in low-country Southern Cooking, such as that from Savannah, where Paula Deene lives. So I snapped the book off the shelf and a few shakes of flour later I felt like an expert biscuit maker.

Much to my chagrin, in over 200 pages of biscuit recipes and instructions, the authors did not include one gluten free recipe. However, biscuits inherently lend themselves to gluten free baking for the following reasons:


1) Biscuits are best made with low gluten flour, such as the Southern all-purpose brands which have less gluten than national brands. That is because you don't want to create elasticity as you would with a yeast bread.


2) Gluten free bread recipes yield a "quick bread" type batter, even the yeasted ones, as opposed to an elastic dough for yeast breads. Biscuit doughs are similar in texture to gluten free bread.


3) Biscuits should not be overworked as you want to hinder the gluten production for a flaky crumb (see #1 above). You can never overwork gluten free flour. It will never get tough.

I wanted to see if I could replicate Southern-style biscuits using gluten free flour. In the past some of the gluten free bread recipes I've made have come out like biscuits, so I felt optimistic. One has the option of making a rolled biscuit, which is cut with a biscuit cutter (actually patted into place not really rolled with a rolling pin), or drop biscuit. Being a long term Bisquick fan, I prefer the drop method. Employing a very American attitude, I feel if you can prepare a biscuit in 10 minutes, why wait 20.

Despite not actually having any gluten free recipes in Southern Biscuits, Dupree and Graubart's book did come in handy as far as learning the biscuit making technique-- which I was then able to apply to gluten free biscuits. The book has very helpful pictures that instruct you how to "snap" the fat into the flour. Basically you add pieces of softened butter, shortening or margarine to the flour, dig your hands in and glide your pointer and middle fingers across your thumbs--a snapping motion. By working the fat into the flour this way, you create little pockets of fat which will melt upon baking, creating flaky layers. Then the liquid is added to the center of the flour mixture and you sweep the flour into the liquid with your hands or a spoon. The result is a light, delicious and authentic tasting Southern biscuit. Bon Appetit y'all!

Butter really does make everything better!

Although the distinctive tang of buttermilk gives this recipe an authentic flavor, you can easily make this recipe non-dairy by substituting acidulated soy or rice milk (see below) and margarine instead of butter.

Southern Style Buttermilk Biscuits

Adapted from Daddy’s Rise and Shine Biscuits from Southern Plate via Taste and Tell blog


2 1/4 cups all-purpose gluten free flour blend with xanthan gum (I used Jules brand)
1 Tablespoon baking powder
1 1/4 teaspoons salt
1/2 cup butter or non-hydrogenated margarine (such as Earth Balance Buttery Sticks), softened, cut into cubes
1 1/4 cups buttermilk or acidulated milk*
1 beaten egg white, optional


*To make acidulated milk: For every 1 cup of milk (cow's, soy or rice), stir in 1 tablespoon of white vinegar and allow to sit for 10 minutes.

Pre-heat the oven to 450F. Spray a cookie sheet with non-stick cooking spray.


Sift together the flour, baking powder and salt into a large mixing bowl. Add in the butter or margarine, and using a pastry cutter, or your hands with the "snap" method as described above, cut the fat into the flour mixture. Cover and place in the refrigerator for 10 minutes.


Remove bowl from the refrigerator. Make a well in the center of the flour mixture and add in the buttermilk slowly and stir just until combined.

Spoon the dough by about 1/4 cup scoops onto prepared cookie sheet, 2-inches apart. Brush with egg white, if desired. Bake in 450F degree oven for 15 to 20 minutes, until lightly browned.


Remove from the oven and turn upside down onto a plate to cool (I got this tip from Nathalie's book).


Yield: 8-10 large biscuits


Serving suggestion: Serve warm with butter and blackberry jam. Leftover biscuits can be kept in a plastic bag at room temperature for a day or two and re-heated before serving. Cold biscuits leave a lot to be desired!

You say potato I say polenta

BS"D

It was a hot and well, hot day. I wanted something easy for dinner and decided on hamburgers and sauteed onions. I never feel just a hamburger on the menu is enough, and filled out the menu with corn, pickles and tomatoes. But I still felt I needed a starchy side dish. I rifled through my freezer looking for the bag of fries I always keep there. O.k. I guess it's not always. I quickly remembered the tube of polenta I had picked up at Trader Joe's a few weeks ago. I'd been meaning to experiment with polenta fries and so it went.

I have a deep seated fear and general dislike of deep frying, as I feel it makes the whole house smell like a fast food joint, I only do it 2 or 3 times a year. So, I decided to oven fry the polenta "fries". I'm a big oven fryer. It involves putting the food in question, on a very non-stick surface, spritzing with PAM or brushing with oil and baking at a very high temperature, usually 400F degrees or higher. Since polenta is on the bland side, I also coated it with seasoning.

Well it worked great and Lillie even gave a "It's Yummy!" Something that's hard to come by with my pint sized critics. I was pleased with how it turned out and there were even calls for seconds. When you have the summer kitchen "blahs" and don't feel like doing much in the way of cooking, try this option. The polenta fries definitely mixed things up, got me out of the kitchen quickly and are quite a bit healthier than regular fries to boot!

Spices can be adjusted to your taste. Any spice blend can be used. About 1/2 teaspoon per tube of polenta works fine, although with herbs, you should use about 1 1/2 teaspoons. Try Italian, Cajun and Provence herb and spice mixtures.

Spicy Polenta Fries

1-18 ounce tube shelf stable or refrigerated polenta
2 Tablespoons olive oil
1/2 teaspoon Old Bay Seasoning

Pre-heat oven to 425F degrees.

Cut polenta in tube in half or thirds then, then into 3"x1/2" sticks, resembling french fries.

Place cut up polenta in a medium sized mixing bowl, and toss with olive oil and seasoning.

Spread in a single layer on a non-stick cookie sheet (or use Reynold's Non-Stick Aluminum Foil on any baking sheet). Bake for 15 minutes per side, for a total of 30 minutes, until golden brown and crispy. Serve hot.

Yield: 4 servings

Variations:

For spicy fries: add 1/4 teaspoon (or more to taste) cayenne pepper

For Rosemary and Garlic fries: Ass 2 teaspoons dried rosemary, crushed, and 1 clove crushed garlic or 1/2 teaspoon garlic powder