Announcements My new book, 125 Gluten-Free Vegetarian Recipes (Avery/Penguin Group, 2011) is available wherever books are sold.
Where in the World is Carol? Carol's in the kitchen, cooking up recipes for www.GfreeCuisine.com and www.CarolFenster.com
What is Carol Reading?
I love culinary mysteries: Eggsecutive Orders: a White House Chef mystery by Julie Hyzy. White House chef tries to solve a murder in the White House.
Any book that revolves around food, even if sad: Making Piece by Beth Howard. A pastry chef mourns her husband's death by making pies and ends up living in the "American Gothic" house in Iowa.
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By Carol Fenster, on February 8th, 2011
Welcome to Carol Fenster Cooks!
I have had a love affair with food since I was a small child. But I didn’t understand that it was the very food I loved that made me ill. When I learned that gluten was the culprit, I left my corporate job to start Savory Palate, Inc. where I specialize in gluten-free, allergen-free, and vegetarian/vegan cooking. I believe that eating food is the most profound thing we do to our bodies each and every day. So my mission is to help everyone eat well and I love my job!
By Carol Fenster, on May 16th, 2012
As a member of the American Celiac Disease Alliance, I am delighted to share this Red Velvet Cupcake recipe with you to celebrate May as National Celiac Awareness Month.
 Red Velvet Cupcakes for "Cupcakes with a Cause" I am not among the 1:133 who have celiac disease. Instead, I am among the approximately 18 million who have non-celiac gluten sensitivity but I eat the same gluten-free diet. Growing up on a wheat farm in eastern Nebraska and later marrying into a wheat-farming family are not exactly compatible with avoiding wheat, but that is what happened to me. In April, 1988, I learned that wheat was my enemy, converted all my recipes to gluten-free, and published my first cookbook in 1995… long before most people even knew (or cared) about gluten’s toxicity. If you are counting, that’s 24 years of living gluten-free.
Today, we’re waiting for the Food & Drug Administration (FDA) to develop and finalize standards for gluten-free labeling. Until then, let’s have some fun with “Cupcakes with a Cause.” Vote for your favorite cupcake photo to show your support for gluten-free labeling. In the meantime, enjoy my Red Velvet Cupcakes.
Red Velvet Cupcakes with Vanilla Powdered Sugar Frosting©
adapted from GfreeCuisine by from Carol Fenster, author of Gluten-Free 101
This makes a gorgeous little red cupcake, perfect for your favorite frosting or the simple, plain vanilla frosting I use here.
Cupcakes
1 cup GF flour blend (see below)
2 tablespoons unsweetened cocoa
3/4 teaspoon xanthan gum
1/4 teaspoon baking soda
1/4 teaspoon table salt
3/4 cup sugar
1/2 cup melted butter or buttery spread, melted and cooled slightly
2 large whole eggs, at room temperature
1/2 cup water, at room temperature
1 teaspoon vanilla
1 tablespoon red food coloring
Vanilla Powdered Sugar Frosting
2 cups powdered sugar
¼ cup melted butter or buttery spread
2 tablespoons milk of choice or water
½ teaspoon corn syrup
½ teaspoon vanilla extract
1/8 teaspoon salt
Preheat oven to 350°F. Line 12-cup standard nonstick (gray, not black) muffin pan with paper liners.
[1] Make cupcakes: In small mixing bowl, whisk together flour blend, cocoa, xanthan gum, baking soda, and salt until well blended.
[2] In medium bowl, beat sugar and butter with electric mixer on Low speed until well blended. Beat in eggs, one at a time, until well blended. Add vanilla and food coloring to water. With the mixer on Low speed, beat in one-third of the dry ingredients alternately with the water, beginning and ending with the dry ingredients. Spoon ¼ cup of batter into each liner.
[3] Bake until cupcakes until toothpick inserted into center comes out clean, about 25 to 30 minutes. Remove cupcakes from oven and cool in pan on wire rack for 10 minutes. Transfer cupcakes to wire rack to cool completely.
[4] Make frosting: In medium bowl, beat frosting ingredients together with electric mixer on Low speed until well blended and frost cupcakes.
GF Flour Blend
1 ½ cups sorghum flour
1 ½ cups potato starch
1 cup tapioca flour
Whisk together and store in a dark, dry place.
By Carol Fenster, on May 7th, 2012
Oatmeal. The word invokes images of home, wholesomeness, and all-American goodness. Thanks to several manufacturers we can now buy various forms of gluten-free oats that are grown and processed in controlled settings to make them safe for us.
 Vegan oat bars use gluten-free oats and oat bran. But―despite being able to buy gluten-free oats in many forms―rolled and thick-rolled, groats, flour, steel-cut, and quick-cooking―I still missed the oat bran I used in my homemade breads and muffins to make them even more wholesome.
Well, good news! Now, we can buy gluten-free oat bran online at Bob’s Red Mill and it is on sale during May (and hopefully in stores soon). Try it in these very nutritious bars and use it in your own baked goods or simply stir in to hot cereal. As little as ¼ cup adds important fiber and nutrients.
Oat, Blueberry, and Walnut Bars
adapted from 125 Gluten-Free Vegetarian Recipes by Carol Fenster (Avery/Penguin Group, 2011)
Blueberries, cinnamon, and walnuts team up with rolled oats and oat bran to make a hearty, flavorful bar that is also quite versatile. Feel free to change the filling—-it is equally delicious using raspberry, fig, or strawberry jam. Or, use your favorite nuts such as pecans, almonds, or pine nuts. These bars also vegan and freeze and travel well.
1/2 cup butter or buttery spread, melted
2 teaspoons pure vanilla, divided
1 cup GF Flour Blend (see below)
3/4 cup GF rolled oats*
1/2 cup packed light brown sugar
¼ cup GF oat bran*
1/4 cup walnuts, finely chopped
1 ½ teaspoons xanthan gum
1 teaspoon baking powder
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
2/3 cup blueberry jam
*Check with your physician before eating gluten-free oats.
[1] Place rack in middle of oven. Preheat oven to 375°F. Generously grease 8-inch square nonstick (gray, not black) metal pan. Or line pan with aluminum foil, leaving 2-inch overhang for easy removal. Grease foil.
[2] In medium bowl, combine melted butter and 1 teaspoon vanilla. Stir in flour blend, rolled oats, brown sugar, oat bran, walnuts, xanthan gum, baking powder, salt, and cinnamon until thoroughly blended, then press 1 ½ cups of mixture firmly on bottom of pan.
[3] Stir remaining teaspoon of vanilla into blueberry jam until smooth, then spread evenly on top. Sprinkle remaining oat mixture evenly on jam, then pat to make smooth and even.
[4] Bake until top is lightly browned and firm, about 20 to 25 minutes. Cool bars in pan for 30 minutes on wire rack. If using foil lining, invert pan onto large cutting board and remove foil before cutting into 16 squares. Otherwise, serve bars directly from pan. Makes 16 small bars.
GF Flour Blend
1 ½ cups sorghum flour
1 ½ cups potato starch
1 cup tapioca flour
Whisk together and store in a dark, dry place.
By Carol Fenster, on April 23rd, 2012
They say that behind every successful woman is a substantial amount of chocolate. Who am I to disagree? I love chocolate, in all forms and if it’s not chocolate, then it’s not dessert. So, when I hosted a “Cook for the Cure” dinner party I wanted a chocolate dessert. However, my gluten-free guests’ other intolerances (such as dairy and eggs) ruled out many chocolate choices.
 Gluten-Free Vegan Chocolate Mini-Mousses That is how I came to serve this decadent, yet simple mousse. It was perfect for entertaining―it can be made ahead and chilled, freeing you to focus on other matters. And it is so pretty. I usually serve it in martini glasses (see photo).
 Gluten-Free Vegan Chocolate Mousse But for a large dinner party or a buffet table—where individual portions are prettier and easier to handle—-serve the mousse in little espresso cups or over-size shot glasses (see photo). Remember….a substantial amount of chocolate is a good thing.
Gluten-Free Vegan Chocolate Mousse
adapted with permission from 125 Gluten-Free Vegetarian Recipes by Carol Fenster (Avery/Penguin Group, 2011)
Silky smooth, this is a divine way to enjoy chocolate—one of the world’s best foods. Even though chocolate is the primary flavor, you can vary this dessert in many ways (see below).
1 package (11 ounces) GF semi-sweet chocolate chips
12 ounces soft silken tofu, at room temperature
16 ounces (2 cups) plain yogurt (coconut or soy yogurt will work)
1 tablespoon coffee liqueur (optional)
1 tablespoon pure vanilla
Agave nectar (optional)
1/4 cup whipped topping, for garnish
Fresh fruit and mint, for garnish
[1] Place the chocolate chips in a microwave-safe dish. Heat on Low until the chips melt, about 1 to 2 minutes. Stir thoroughly and place in a food processor.
[2] Add the tofu, yogurt, liqueur, and vanilla and process until the mixture is very smooth. Scrape down the sides of the bowl and process again until very smooth. Depending on the sweetness in your chocolate chips, you may want to taste and then add agave nectar, if you want a sweeter mousse.
{3] Divide evenly among 4 dessert bowls, wine goblets, or coffee cups (or divide evenly in however many shot glasses you have) and refrigerate from 2 to 24 hours. Serve with a dollop of whipped topping and your choice of garnish (see below). Serves 4.
Carol’ Kitchen Notes
[1] This extremely easy chocolate dessert can be varied by which liqueur you use and which garnish adorns your creation. For example, try these combinations:
Slivered almonds with almond liqueur
Chocolate-covered espresso beans with coffee liqueur
Fresh raspberries with raspberry liqueur
Candied orange rind with orange liqueur
Chocolate shavings with chocolate liqueur
[2] Chocolate chips are usually gluten-free, but avoid those that are grain-sweetened, since the grain is usually barley. There are some really good brands of chocolate chips (such as ScharffenBerger or Ghirardelli) but TropicalSource/Sunspire or Enjoy Life are two brands that are also dairy-free.
By Carol Fenster, on April 17th, 2012
OK, it’s time to pat yourself on the back: You (hopefully) survived tax season! Now you deserve a reward―these wickedly decadent chocolate brownies. They are scrumptious “straight-up” (plain, as in the photo) or topped with your favorite frosting. At our house, that would be a dark fudge frosting.
 Wickedly decadent, gluten-free Chocolate Brownies But since we’re feeling especially decadent after surviving tax season, why not turn these brownies into Rocky Road Brownies (see Carol’s Kitchen Notes below). Enjoy!
Carol Fenster’s Chocolate Brownies
Reprinted with permission from Gluten-Free 101: Easy, Basic Dishes without Wheat, by Carol Fenster (Savory Palate, 2010)
1 cup Carol’s Sorghum Blend (see below)
½ cup unsweetened natural cocoa (not Dutch or alkali)
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon xanthan gum
¼ cup butter or buttery spread, melted and cooled
½ cup granulated sugar
½ cup brown sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
⅓ cup warm (110°F) water
[1] Preheat oven to 350°F. Generously grease 8-inch square nonstick pan. In a medium bowl, whisk together the flour blend, cocoa, baking powder, salt, and xanthan gum until well blended.
[2] In large mixing bowl, beat butter and sugars with electric mixer on Low speed until well combined. Add egg and vanilla; beat until thoroughly combined.
[3] With mixer on Low speed, add dry ingredients and warm water. Mix until just blended. Spread batter evenly in prepared pan.
[4] Bake 20 minutes. Cool brownies before cutting. Makes 16 bars.
Carol’s Kitchen Notes
[1] To cut the brownies more easily, line the pan with foil or parchment paper, creating a 2-inch overhang on all sides. When cooled, gently lift the brownies…using the overhangs as handles. Place on a cutting board to cut. (It is much easier to get clean-cut squares this way, rather than cutting them in the pan.)
[2] For Rocky Road Brownies, bake 15 minutes. Then remove the brownies from the oven and sprinkle evenly with 1 cup miniature marshmallows, 1/2 cup chopped pecans, and 1/2 cup chocolate chips (avoid grain-sweetened types; they could contain barley). Bake 5 minutes more or until marshmallows and chips melt slightly. Remove from oven and cool completely before cutting. Try to resist eating the whole batch at once!
[3] If you want fudgy bars, limit the total baking time to 20 minutes. The brownies should look slightly underdone in the center when you take them out of the oven. They will continue to cook due to residual heat. If you want them drier and more cake-like, then bake another 3 to 5 minutes.
[4] To offset any possible guilt about eating such a wickedly indulgent dessert, hide nutritious ingredients such as pureed beans, flaxmeal, or replace some of the flour blend with bean flours or ancient grain flours such as amaranth, quinoa, or teff. I call this “stealth” baking and it works if you start out with only ¼ cup the first time you try it. If you like the result, try ½ cup next time (but you may need a little extra liquid because whole grains soak up more liquid). I have made Chocolate Brownies with black bean flour and they are both good and good for you. See Pulses in the Gluten-Free Diet at http://www.pulsecanada.com/pulses-and-the-gluten-free-diet
Carol’s Sorghum Blend
1 1/2 cups sorghum flour
1 1/2 cups potato starch
1 cup tapioca starch/flour
Whisk ingredients together until well-blended and store (tightly covered) in a dark, dry place.
By Carol Fenster, on April 10th, 2012
Always on the lookout for healthy grains for my gluten-free lifestyle, I came across a new one recently: Kañiwa. Well, actually it is really quite old.
 Gluten-Free Kaniwa Boosts Nutrients in Salads Pronounced “ka-nyi-wa,” it is a cousin to quinoa, but only one-third the size of a quinoa seed. Notice I said “seed.” Technically, both quinoa and Kañiwa are seeds of a plant and are members of the goosefoot family which also includes beets, Swiss chard, and spinach. But we usually include seeds when we discuss grains because we cook them like grains. So, when I say “grains” I include seeds, as well.
Why Should You Eat Kañiwa? Like amaranth, quinoa, sorghum, and teff―Kañiwa is an ancient grain. It was originally cultivated thousands of years ago in the Andes of South America and was prized for its ability to thrive in harsh conditions as well as its nutritional content. It contains 16% protein, the highest of any grain, and has more fiber and antioxidant density than quinoa, which was considered to be the healthiest grain on earth. Kañiwa also has significant levels of calcium, zinc, and iron. In other words, it is just plain good for you!
Kañiwa is considered to be a whole grain because nothing has been removed during processing so I count it toward my daily intake of whole grains, which should be 3 to 5 servings (some experts recommend 6 servings) daily. Remember, 1/2 cup cooked whole grains is one serving so you only need to eat 1 ½ cups of cooked grains to reach the minimum. Not hard, considering today’s mega-portions.
How Can You Eat Kañiwa? The answer is “any way you want.” Its pleasing, nutty flavor won’t overpower other foods. One of the easiest ways to eat the whole grains is to cook it in water or broth, just like rice, for about 15 minutes, and then refrigerate it. Then eat it:
• as hot cereal (or tossed into other hot cereals)
•on top of mixed green salads (see photo) or as grain salads such as Tabbouleh
•in smoothies
•in puddings
• added to baked goods, perhaps ¼ to ½ cup in muffin or bread batter or perhaps waffle or pancake batter. It adds important protein and fiber, especially if our flour blends have lots of starches. The seeds are a dark color, so use it in items where this won’t hinder the food’s appearance.
Kañiwa is also available as flour for baking, so treat it the same way as other gluten-free protein flours. For example, use it as part of your gluten-free flour blend in:
•breads, muffins, and flatbreads
•bars, brownies, cakes, and cookies
•pancakes and waffles, or anything else you can think of
Again, just like the grains, the flour is darker in color (light brown) so I use it in darker baked goods such as chocolate desserts, darker breads such as Pumpernickel, or bars such as brownies or gingerbread. To get started, simply try adding ¼ cup to the batter or dough of your favorite recipe. With this little amount, you won’t need to adjust the liquids. Then next time, add more flour but, depending on the recipe, you will probably need to add more liquid. You might increase the amount to the point where Kañiwa replaces all of the protein flour (e.g. sorghum, brown rice flour, or bean flour in your flour blend). Like any new ingredient, you can experiment to see what you and your family like.
Where Can You Buy Kañiwa? Look for Kañiwa in natural food stores, specialty stores, and online. The primary brands are Roland and Zocalo Gourmet. Store it in a dark, dry place and enjoy one of nature’s most nutritious foods.
By Carol Fenster, on April 2nd, 2012
 Grown Your Own Herbs, Such as Basil Remember last year when I suggested that you make a note on your calendar to plant herbs in Spring, 2012?
Well, it is time to start planning ―although you wouldn’t know it here in Denver with our fickle weather. We are expecting snow tonight, yet it was 80 degrees over the weekend.
Some herbs are perennial and return every year, such as chives and sage, and my chives and sage are already 12-inches tall. But annual herbs such as basil, mint, and parsley must be replanted each year so I am planning and plotting for when the weather warms up permanently.
You all know that I love my herb garden. To me, gathering fresh herbs and using them in cooking is one of life’s greatest pleasures. Herbs lend flavor and aroma to our gluten-free cooking and make a simple dish come alive with added pizzazz, plus many of them are just plain good for us. I use herbs in everything: rosemary sprinkled on potatoes, basil in homemade pesto, mint in Mojitos, dill in potato salad and homemade pickles, oregano and marjoram in Mexican stews, parsley in Chimichurri, chives in chive oil…the list goes on.
It is really rewarding to snip fresh rosemary or fresh basil or any of the other wonderful herbs and then cook with them immediately, without having to run to the store. And, it’s much less expensive. So, start planning which herbs you want to plant; choose the pots, get the potting soil, and decide on a good location. Then wait until the danger of frost is over before you buy and plant the herbs. Then enjoy! You will thank yourself throughout the summer!
Here are some tips to make the most of your herbs:
[1] Buy healthy plants. Look for the healthiest plants you can find with no signs of disease or blemish. Plant them soon after getting them home; I’ve had herbs die while waiting to plant them. What a waste!
[2] Choose a good location. My herbs prefer a patio on the northeast side of my house that gets mild morning sun, but is shaded from the harsh afternoon sun. You might experiment with different locations to see where your herbs grow best. I grow them in big pots rather than in the ground so the rabbits can’t eat them, or put them in your garden plot if you have one.
[3] Give herbs lots of TLC. Although most herbs are fairly forgiving for those who are green thumb-challenged, be sure to plant them in good potting soil and water them as directed. Some need lots of water; others don’t. Follow the instructions that come with the plant. If they start to flower at the top of the stem (called bolting, which you can see in the above photo of basil), pinch the flower buds off right away or else the flavors may diminish and the plants may produce fewer leaves.
By Carol Fenster, on March 29th, 2012
Well, it’s that time of year again. Just like we want Irish Soda Bread on St. Patrick’s Day, we want Hot Cross Buns for Easter. For some people, it is a tradition and it simply isn’t Easter without them. History suggests they were usually baked and eaten on Good Friday, but they are so good you may want to eat them throughout the year.
 Gluten-Free Hot Cross Buns from Carol Fenster Sharing a hot cross bun with someone else is supposed to ensure friendship throughout the coming year, particularly if you recite this poem while sharing:
“Half for you and half for me, between us two shall goodwill be.”
Hot Cross Buns
adapted from 1,000 Gluten-Free Recipes by Carol Fenster (Wiley, 2008)
A tradition at Easter, these delectable lightly-spiced buns can also be enjoyed year-round. The “cross” of frosting on each bun is supposed to ward off bad spirits.
Buns
3/4 cup warm (110°F) milk of choice
1 packet (2¼ teaspoons) active dry yeast
1/3 cup granulated sugar
3 large eggs (about 2/3 cup), at room temperature
1½ cups potato starch
1½ cups Carol’s Flour Blend (see below)
2 teaspoons xanthan gum
1 teaspoon guar gum
¾ teaspoon table salt
¼ teaspoon each ground cinnamon, cardamom, and allspice
1/8 teaspoon each ground cloves and nutmeg
¼ cup unsalted butter or buttery spread, melted and cooled
1 teaspoon cider vinegar
½ cup dried currants or cranberries
Brown rice flour for dusting
Egg Wash
1 large egg
1 tablespoon milk of choice
Frosting
¾ cup powdered sugar
1 tablespoon milk of choice
Drop of lemon extract (optional)
[1] Generously grease 11×7-inch nonstick (gray, not black) pan. Line with parchment paper leaving 2-inch overhang on two ends for easier removal.
[2] Dissolve yeast and 1 teaspoon of the sugar in warm milk and set aside to foam for 5 minutes.
[3] In large bowl of heavy-duty mixer, beat eggs on Medium speed until thick and foamy and then reduce speed to Low and add yeast-milk mixture and remaining sugar, potato starch, flour blend, xanthan gum, guar gum, salt, spices, melted butter, and vinegar. Beat in ingredients until blenced, then increase speed to medium and beat two minutes or until mixture is thoroughly combined and slightly thickened.
[4] Use 1 ½-inch metal spring-action ice cream scoop to measure 15 equal pieces of dough. Dust pieces of dough with rice flour and with very lightly oiled hands, gently shape each into round ball. Place balls very close together in prepared pan in 3 rows of 5 each for a total of 15 rolls. To make the egg wash, whisk together the egg and milk until very smooth, then brush it on the tops of the rolls. Cover lightly with foil (don’t let foil touch dough), and let rise in warm place (75°F to 85°F) until dough is just level with top of pan.
[5] Preheat oven to 375°F. Bake 20 to 25 minutes or until tops are lightly browned, then brush rolls with egg wash again and bake another 10 to 15 minutes or until an instant-read thermometer registers 200°F when inserted into the center of a roll.
[6] Remove pan from oven and cool 10 minutes on a wire rack. To serve on a platter, use edges of parchment to lift rolls from pan (discard parchment) and cool another 10 minutes on wire rack then transfer to serving platter to cool completely.
[7] To make frosting, whisk together powdered sugar, milk, and lemon extract (if using) until very smooth; it will be fairly thick. Transfer glaze to heavy-duty plastic food storage bag, cut 1/8-inch hole in one corner, and pipe an “x” or “cross” on each roll. These are best eaten on the same day they are made. Makes 15 rolls.
Carol’s Flour Blend
1 ½ cups sorghum flour (or brown rice flour)
1 ½ cups potato starch
1 cup tapioca starch/flour
Whisk together thoroughly and store tightly covered in a dark, dry place.
Carol’s Kitchen Notes
[1] Be sure to cool the buns completely before adding the frosting “cross,” or it will simply melt and slide off. The buns can be reheated in a Low microwave, but they are best eaten on the same day they are made.
[2] The reason that you tightly pack these buns into the pan is so they rise higher rather than spread out. But this also means that the sides of the buns don’t brown. I have tried it both ways and believe me, arranging them tightly in the pan works better for our soft gluten-free dough than trying to create individual buns that brown on all sides but would spread out too much while baking.
[3] The dough may seem impossibly soft, but dusting the balls with rice flour makes it easier to shape them with your hands into a smooth ball.
[4] My favorite place to let dough rise is my warming oven, which has a setting for this. You can also use your microwave oven: place 1 cup water in a glass Pyrex measuring cup heat on High for 1 minute. Leave water in the oven and place the pan of dough inside (no need to cover since it is a moist, airtight enclosure). The nice thing about using a microwave is that you can see the bread rising through the window. Other places to let bread rise are the top of your dryer (while it is running, the metal heats up a little), or on a heating pad, but be sure to cover the bread with foil to avoid drying out. You can also use your regular oven by turning on the light which generates some heat, but don’t let the temperature rise above 85°F or you will dry out the crust and the buns won’t rise.
[5] The reason that I use both xanthan gum and guar gum is that there is a natural synergy between these two gums that produces a better texture. Gum experts (yes, there is such a specialty in the baking world!!!) verified this fact. If you can’t find guar gum in stores, order it from www.BobsRedMill.com. If you prefer to use xanthan gum only, use 2 1/4 teaspoons.
By Carol Fenster, on March 20th, 2012
About this time every year we read about New Orleans and its fabulous food―including beignets―and I start to salivate! Beignets are like doughnuts—fried and dusted with powdered sugar—but without the holes.
 Everyone will love these delectable little pillows. Typically served in groups of 3 and liberally dusted with powdered sugar, these delectable little pillows are similar to the sopaipillas served in Mexican restaurants and are quite easy to make. Despite their association with New Orleans’ French Quarter at this time of year, they are appropriate anywhere, anytime.
Beignets
Adapted with permission from 1,000 Gluten-Free Recipes by Carol Fenster (Wiley, 2008)
Serve beignets with the darkest, richest coffee you can find such as a coffee-chicory blend for authenticity. New Orleans’ restaurants traditionally serve them with Café au Lait (dark coffee and heated milk).
1 tablespoon granulated sugar
1/2 cup + 2 to 4 tablespoons warm (110°F) water
1 tablespoon active dry yeast
1 cup Carol’s Brown Rice Flour Blend (see below)
3/4 cup potato starch
1/4 cup sweet rice flour
1/2 teaspoon xanthan gum
3/4 teaspoon salt
1 tablespoon melted butter or buttery spread, at room temperature
1 teaspoon pure vanilla extract
Brown rice flour for dusting
Canola oil or peanut oil for frying
Powdered sugar for dusting
[1] In a small bowl, dissolve 1 teaspoon of the sugar in 1/2 cup warm water and stir in yeast until thoroughly mixed. Set aside 5 minutes to foam.
[2] In a large mixing bowl, combine flour blend, potato starch, sweet rice flour, xanthan gum, salt, and remaining sugar in large mixing bowl. Add yeast mixture, butter, and vanilla. Blend with electric mixer on low, adding remaining 2 to 4 tablespoons of warm water (a tablespoon at a time) to form thick but soft dough. Or, place all ingredients in food processor and process until thoroughly blended and dough forms a soft ball. Whether using a mixer or food processor, the dough should come together in large chunks or one ball when it reaches the proper consistency and it should be smooth and shiny when gathered into a ball and kneaded with your hands.
[3] Wrap half of dough in plastic wrap to keep from drying out. Roll other half of dough to 8-inch square of 1/8-inch thickness between sheets of heavy-duty plastic wrap that are dusted with rice flour. To prevent slipping, place a wet paper towel under bottom plastic wrap to anchor it. Cut in 2-inch squares, trimming away any ragged edges.
[4] Heat the oil to 370 to 375°F at a depth of 4 inches in a heavy-duty saucepan on the stove or an electric fryer (following manufacturer’s directions).
[5] Use a slotted spoon to gently slide squares of dough into hot oil (to avoid splattering). When dough rises to the top, turn over to help beignet puff evenly. Cook until lightly browned on both sides, turning several times to encourage even browning (about 1 to 2 minutes total cooking time). Remove with slotted spoon and drain on paper towels. Repeat with remaining half of dough. Serve immediately with a generous dusting of powdered sugar. Makes about 24 beignets.
Carol’s Brown Rice Flour Blend
1 ½ cups brown rice flour
1 ½ cups potato starch
1 cup tapioca starch/flour
Whisk together thoroughly and store tightly covered in a dark, dry place.
Carol’s Tips
[1] Fry only a few beignets at a time to keep the oil temperature from dropping. Let the temperature return to 370-375°F between each batch. I use a tall, narrow heavy-duty saucepan (about 6-inches wide across the top) which allows me to fry about two at a time.
[2] Use a candy thermometer following manufacturer’s directions to monitor the oil’s temperature.
[3] If the beignets don’t puff up, it might be due to the oil temperature being too low OR the dough rolled too thin or too thick. Be sure the dough is 1/8-inch thick for best results.
[4] Hot oil is dangerous and the beignets fry up quickly so stay focused. Don’t leave the hot oil untended.
For safety, keep children and pets away from the hot oil.
[4] Beignets are best eaten right after frying, while still slightly warm.
By Carol Fenster, on March 14th, 2012
Imagine a trade show that is bigger than many cities! That is the Natural Foods Expo West with 60,000 attendees and thousands of exhibitors. Here are just of few of the highlights. Many of these new gluten-free products won’t be on store shelves immediately, but keep checking with your grocer.
 Carol with Bob Moore, founder of Bob's Red Mill Bobs’ Red Mill: “In an era of corporate greed and CEO’s behaving badly, Bob Moore’s philosophy of putting people before profit is a shining example of what’s right about America.” That’s what the book cover says about People before Profit: the Inspiring Story of the Founder of Bob’s Red Mill, the company that offers many gluten-free products. Congratulations on this biography, Bob!
Rudi’s: fabulous new tortillas in 3 flours: Fiesta, Plain, and Spinach. I tasted them and they’re soft and pliable…fantastic! A wonderful addition to our gluten-free diet.
Udi’s Gluten-Free Foods: now offers Gluten-Free Muffin Tops in Blueberry Oat and Chocolate Chia flavors. Plus, Udi’s now offers Vanilla Cupcakes, Classic French Dinner, Whole Grain Seeded Dinner, and Frozen Pizza.
Pamela’s Products: lots of new products including Artisan Flour Blend, Biscuit & Scone Mix, Oatmeal Cookie Mix, Sugar Cookie, Roll & Cut Mix, etc.
Kinnikinnick: Hot Dog and Hamburger Buns, plus a new breads in White and Multi-grain that are soft.
Earth Balance: combines peanut butter with coconut oil to make a coconutty-peanut butter spread that is extra smooth with agave syrup as sweetener.
Think: offers new fruit bars called ThinkThin with 60% less sugar and two times more protein than other leading energy bars.
Lifeway Foods: a new line of frozen kefir and yogurt pops, in a wide variety of flavors.
Brads Raw Chips: sun-dried tomato flavor, with flax ingredients.
Crunchmaster: try the Rosemary & Olive Oil crackers. Really good.
Daiya: the usual shredded dairy-free cheese is now joined by wedges that are ready for you to slice. Available in jack, cheddar, and havarti-styles.
PlaintainChipsCarolinas: garlic-flavored chips made from plantains, which look like bananas.
SeasonsSnacks: black bean-popped crisps, in Roasted Red Pepper flavor. High in fiber and protein.
Lundberg Rice Chips: brown rice chips in several flavors, including Cracked Black Pepper.
HavitRaw: hearty crackers made from sunflower seeds, cranberries, zucchini and more.
Mediterranean Snack Foods: protein-rich crackers made from lentils.
Cybele’s Free-to-Eat: Cybele Pascal, author of many allergy-free cookbooks, offers yummy allergen-free cookies.
Alter Eco Organic Fair Trade Quinoa: packaged to include red, white, and black quinoa together (rather than separate, as usual). Personally, I really like the flavor of the red or black quinoa.
Let’s Do Organic Coconut Flour: very high in protein, but be sure to use baking recipes designed for coconut flour because it soaks up water much faster than other flours.
Way Better Snacks: simply sprouted tortilla chips made of chia and quinoa in six flavors: Simply Sweet Potato, Sunny Multi-Grain, Beyond Black Bean, Unbeatable Blues, So Sweet Chili and No Salt Blues.
Nut-Tritious Foods: nut and seed butter blends including Sunflower and Pumpkin Seed nut butters. Great for families with nut-sensitive kids.
By Carol Fenster, on March 5th, 2012
 Chocolate Molten Lava Cakes A recent visit to the Big Island of Hawaii led me to a wonderful restaurant with the most fantastic dessert: hot chocolate cakes with centers that oozed with melted chocolate. I have a recipe for these cakes in one of my cookbooks, but touring the coffee farms on the Big Island made me want to combine my two favorite flavors: chocolate and coffee.
The Big Island is known for its Kona coffee, grown in only 4,000 acres along the western coast. It is a particularly high-quality, expensive coffee, prized for its robust, distinct flavor resulting from the area’s climate, volcanic soil, and altitude. It amazes me to learn all of the steps required to plant, tend, and harvest coffee beans. Who originally figured all this out? Must have been lots of trial and error! The coffee bean itself is actually housed inside a red cherry, starts with a bloom (see photos below) and requires several steps from that point to your morning cup of Joe…and most of these steps are done by hand, so I now appreciate my coffee fix even more.
Coffee and chocolate just naturally go together; in fact, a little coffee in a chocolate dessert actually heightens the chocolate flavor. So, I modified my original recipe for lava cakes to include a hint of coffee. You may use any coffee you wish (or omit if coffee isn’t your “cup-of-tea” – sorry, I couldn’t resist!).
Chocolate Molten Lava Cakes
Adapted from 1,000 Gluten-Free Recipes by Carol Fenster (Wiley, 2008)
Cooking these luscious little gems during dinner tantalizes your guests with their heavenly aroma.
9 ounces semi-sweet dark chocolate, chopped
1 teaspoon espresso powder (or very, very finely ground coffee)
¼ cup (½ stick) unsalted butter or buttery spread
1 teaspoon pure vanilla extract
¼ teaspoon salt
4 large eggs, at room temperature
¼ cup granulated sugar
2 tablespoons powdered sugar, for dusting
[1] Generously grease 6 small (4 ounce), oven-proof ramekins with butter and set aside. Or, if you have bottomless 3-inch diameter soufflé rings, line them with parchment paper and coat with cooking spray. Have a 13×9-inch baking sheet ready (lined with parchment paper if using soufflé rings).
[2] In a medium glass bowl, combine chocolate, coffee (if using), butter, vanilla, and salt. Heat on High for 1 ½ to 2 minutes in a microwave oven or until mixture is melted. Stir to thoroughly combine. Set aside to cool slightly to room temperature.
[3] In another medium bowl whip the eggs and sugar with the wire whisk of an electric mixer until very light and tripled in volume, about 5 minutes. Fold the egg mixture into the chocolate with a spatula. Divide mixture among the 6 ramekins or soufflé dishes and place on the baking sheet.
[4] Bake 8 to 10 minutes in a preheated 375°F oven or until the tops look dry or set and are firm-looking. Don’t overbake or the insides will not be like “molten lava.” Wearing oven mitts to protect your hands, loosen edges of the cakes from the ramekin with a sharp knife, place a small dessert plate on top, and invert. If using soufflé rings, remove cakes from soufflé rings and peel away the parchment paper. Use a thin metal spatula to transfer the cake to a serving plate, top side up. Dust with powdered sugar and enjoy immediately, since they can deflate quickly (be careful not to burn your tongue). Makes 6.
Carol’s Tips
[1] Every oven is different, so baking times can vary. If you bake the cakes immediately after assembly, it could take anywhere from 8 to 12 minutes. Watch carefully and if you overbake them the first time, adjust accordingly next time.
[2] Some recipes for molten lava cakes suggest refrigerating the batter in the bowl overnight for a higher rise. If you refrigerate the batter (whether it’s in the ramekins or left in the mixing bowl; not a good idea for the soufflé rings), lengthen the baking time to 20 minutes or more. The tops should be set and look cooked and dry when ready. Again, overbaking destroys the molten lava effect.
[3] My version is more like a soufflé (soft and gooey); if you want a stiffer cake texture like the photo, whisk 2 tablespoons of cornstarch into the sugar before adding to the eggs. But these cakes are delicious however you make them!
[4] Let your imagine run wild with garnishes: chocolate-covered coffee beans, raspberry sauce (see photo), chocolate syrup, mint sprigs, or simply a dollop of whipped topping or your favorite ice cream. There isn’t that much sugar in the recipe, so use the garnishes for added sweetness if you wish.
 Coffee Bloom on the Tree  Coffee Beans  Coffee Cherry
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