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!
I am about to give birth again… to my latest cookbook! One week from today, October 7— my 12th cookbook, 100 Best Quick Gluten-Free Recipes, will be on store shelves.
Carol’s new book in stores October 7.
One of the joys of writing a cookbook— in addition to eating all of the food during recipe-testing—is that I learn so much. As I researched the idea of “quick” recipes, I took a fresh look at my own kitchen habits and thought about what busy people want from a “quick” cookbook. I came up with several tips, one of which I use in today’s blog.
Use Flavorful Ingredients
One of my tips is to use extremely flavorful ingredients. What does that mean? It means selecting ingredients that are boldly flavored or spiced……such as mustard, vinegar, or, as in today’s recipe: sausage and chili sauce. Yes, you could assemble several ingredients to approximate a sausage flavor or a spicy chili sauce. But by using these ready-made (and gluten-free, always check the labels) store-bought ingredients you save precious time in gathering, measuring, and then cooking together the many ingredients that would ordinarily go into a homemade sausage or homemade chili sauce. Though pineapple is a simple, naturally gluten-free fruit it holds its own in flavor and adds some delicious sweetness that contrasts nicely with the spicy sausage and chili sauce.
So, here is this super-simple recipe that can be assembled the night before (or let the kids do it) and can be grilled outdoors or indoors —and they are ready in only 5 minutes—on a ridged grill pan.
One More Thing….Join Me at the Bookworm at Edwards, Colorado, November 13, 2014: 6 PM
If you are in the Edwards, Colorado area please join me at 6 PM at the Bookworm Bookstore for fun, some tips from me, and tasting recipes from my new book, 100 Best Quick Gluten-Free Recipes. We will sample these Shrimp, Sausage, and Pineapple Skewers, plus some of the book’s desserts. Hope to see you there!
Shrimp, Sausage, and Pineapple Skewers
Reprinted with permission from 100 Best Quick Gluten-Free Recipes by Carol Fenster (Houghton Mifflin Harcourt, 2014)
Shrimp skewers are easy to make and cook quickly because shrimp and sausage chunks are small. Andouille sausage is highly flavorful, and the sweet pineapple contrasts deliciously with the spicy chili glaze. Be sure to soak the wooden skewers in water for 20 to 30 minutes to prevent them from catching fire on the grill.
Shrimp, Sausage, and Pineapple Skewers; Photo by Jason Wyche
1 pound extra-large raw shrimp, cleaned, peeled and deveined, with tails on
4 gluten-free andouille sausage links, cut into 1-inch chunks (I used Boar’s Head)
1 can (14- ounces) can pineapple chunks, well -drained
1 medium red bell pepper, seeded and cut into 1-inch chunks
1 medium green bell pepper, seeded and cut into 1-inch chunks
[1/2] cup chili sauce (I used Heinz)
2 teaspoons lemon juice
[1/4] teaspoon honey or agave nectar
Dash of hot pepper sauce, or to taste
8 bamboo skewers, soaked in water for 30 minutes beforehand
 Thread all of the shrimp together on skewers (about 3 or 4 to a skewer), so they will cook at their own speed and won’t overcook. Then thread the sausage chunks, pineapple chunks, and bell pepper chunks alternately on the remaining skewers.
 In a small bowl, whisk together the chili sauce, lemon juice, honey, and hot pepper sauce until blended.
 Place a barbecue grill about 6 inches away from the heat source. Preheat the grill to medium-high heat. Place the skewers on the grill and cook until the shrimp are pink and opaque, about 4 to 5 minutes, and the other items are heated through, generously brushing the skewers with the chili sauce during the last minute of cooking. Remove the food from the skewers and serve immediately.
STORAGE: Refrigerate leftovers, tightly wrapped in aluminum foil, for up to 2 days.
Makes 4 servings (2 skewers each)
Preparation time: 5 minutes
Grilling time: 5 minutes
Per serving: 345 calories; 27g protein; 13g total fat; 3g fiber; 28g carbohydrates; 192mg cholesterol; 365mg sodium
Fall is here, apples are at their best, and the aroma of apples baking in the oven is both comforting and enticing. A recent article on heirloom apples caught my eye in the Denver Post and, all of a sudden, I craved apples!
Fall is apple time!
Fall is Apple Pie Time
Of course, you can make a traditional, two-crust Apple Pie, but here is a super-simple No-Bake Caramel Apple Pie from the Denver Post.
Although the original recipe is not gluten-free, it will be if you use easy-to-find, gluten-free versions of all the ingredients. Warning: It is extremely decadent, and doesn’t cut into clean slices. But it is so darn good, you won’t care about that!
The pie is basically apples cooked with caramels and spices, piled in a crumb-crust (use gluten-free cookies rather than graham crackers or look for gluten-free graham crackers by Kinnikinnick or Outside the Breadbox here in the Denver area) and top it with whatever you like: crushed cookies, chopped nuts, and mini-chocolate chips were used in the Denver Post recipe. Personally, I like crushed toffee-chocolate bars such as Skor, butterscotch or white-chocolate chips, and then perhaps Pamela’s Ginger or Chocolate cookies. If you plan Halloween wisely, maybe you will have leftover candy for this pie.
Even though the pie is “no-bake” you do have to cook the apples before putting them in the crust. Here are some tips for which apples to use and some secrets to a good apple pie filling. They may not all apply to the above recipe, but will be very useful when you make a traditional two-crust pastry apple pie.
Secrets to Baking Success in Apple Pies
Pre-Cook the Apples
Cook’s Illustrated magazine says to pre-cook the apple filling before making pies. They recommend simmering the filling ingredients for about 15 to 20 minutes on low heat (or until the apples just start to break down). Apparently, when gently heated (and the key is “gentle,” not to exceed 140°F or you won’t get the desired result), the pectin in apples is converted to a heat-stable form that keeps them from becoming mushy when cooked further in the oven. Who knew?
An added benefit is that our gluten-free pastry pie crusts don’t stand up well to prolonged baking, so pre-cooking the apples helps reduce baking time. Also, precooking the apples shrinks them down a bit and you can fit more apples into the pie crust if you like a really big, high pie (which I do!).
Use a Blend of Apple Varieties
These same experts recommend using a blend of apples in pies, rather than just one variety. Some apples remain firm, others get mushy. Some diminish in flavor from baking, while others actually improve. For baking, they suggest equal parts of both tart and sweet apples…such as Granny Smiths, Empires, or Cortlands for the tarts and Yellow Delicious, Jonagolds, or Braeburns for the sweets.
Sweeteners, Spices, and Flavorings
For sweeteners in pie, use two-thirds white and one-third brown sugar, rather than just white sugar. The molasses in brown sugar adds a hint of caramel that complements apple flavor. Maple syrup or apple cider (reduced to half by simmering over low heat) provide nice flavor, too. A squeeze of lemon and a teaspoon of lemon zest provide acid to highlight flavors and balance sweetness. A quarter-teaspoon of salt heightens flavors.
Spices are such a personal thing; I have a heavy-hand when it comes to spices but you may prefer a milder approach. For some, just a quarter-teaspoon of cinnamon is all they need. Others want more variety, so they add one-eighth-teaspoon ground allspice and maybe a quarter-cup of finely chopped crystallized ginger. For a spicier pie, add one-eighth teaspoon ground cloves, along with the cinnamon and allspice. Or, if allspice isn’t your thing, use the same amount of ground nutmeg. Of course, you can just use apple pie spice (a blend of cinnamon, nutmeg and allspice) and use as much as you like!
This is a very decadent dessert, so I’m not even going to post the calorie count (you don’t want to know!!). But, once in awhile, it’s OK to indulge…so go for it!!!
If you’re among the many gluten-free folks who ALSO can’t tolerate dairy, then Silvana Nardone’s new cookbook, Silvana’s Gluten-Free and Dairy-Free Kitchen is for you.
Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed
We cookbook authors write cookbooks for different reasons, but Silvana’s goal was to make food that her young son, Isaiah, could safely eat. So, she wrote this cookbook, as well as an earlier one called Cooking with Isaiah. Our gluten-free community benefits from Silvana’s fresh perspective on making our own gluten-free food and I have always welcomed new authors because I think we all need choices in the food we eat. Silvana’s new book provides lots of wonderful choices!
Her book has fantastic recipes for many dishes—illustrated by enticing, mouthwatering color photos— but my favorite section is the Dairy-Free Basics section at the end of the book. Here, Silvana shows us how to make our own dairy-free substitutes…such as buttermilk, condensed milk, whipped cream, dulce de lech, sour cream, yogurt…and many more. I think this is very important because many cookbook authors don’t give us alternatives to dairy, even though a huge percentage of us can’t tolerate dairy of any kind. So, thanks Silvana for making our lives much easier… and tastier!
Being a lover of coconut and extremely fond of whipped cream, I was particularly intrigued by her recipe for Dairy-Free Whipped Cream. So, here it is; it’s fabulous!!
Dairy-Free Whipped Cream
Reprinted with permission from Silvana’s Gluten-Free and Dairy-Free Kitchen by Silvana Nardone (Houghton Mifflin Harcourt, 2014).
1 can (13-ounces) full-fat coconut milk, refrigerated overnight
2 tablespoons confectioner’s sugar
1/8 teaspoon salt
1 teaspoon water
Spoon the solid coconut cream from the top of the coconut milk into a medium bowl. With an electric mixer, whip the cream together with the confectioner’s sugar on medium high speed until stiff peaks begin to form. Whip in the salt and water. The whipped cream can be refrigerated in a resealable container for up to a week. Makes 1 ¼ cups in about 5 minutes.
 Thai Kitchen’s brand of full-fat coconut milk yields the most consistent results. Like Silvana, I have found that the low-fat versions of coconut milk just don’t work.
 That tiny little teaspoon of water at the end makes the whipped cream nice and billowy, so don’t forget it.
 For best results, place the mixing bowl and beaters in the freezer before you start whipping.
 You can make this whipped cream even lighter by whipping in up to ½ cup store-bought marshmallow crème for every 1 cup coconut cream.
Of all the foods we crave on a gluten-free diet, bread is always at the top of the list.
Focaccia Flatbread is a quick, easy bread with loads of flavor.
We gluten-free folks really love our bread! But many of us assume that there isn’t time to bake bread when we barely have time to get dinner on the table… let alone fuss with yeast and rising, etc.
But there’s something special about baking your own bread… the aroma, the hands-on feel, the pride in serving something you made yourself. Plus, you have complete control over what goes into it and how it looks.
Help is on the way!
I wrote my latest cookbook, 100 Best Quick Gluten-Free Recipes, to help you if you want to cook your own food at home but have limited time. So throughout the book, the recipes illustrate several principles to shave precious time from meal preparation.
Help Heat Penetrate More Quickly in Baking
One of these principles is to bake the item in a manner that allows the heat to penetrate more quickly to the center, thus baking the contents faster. This works beautifully with bread dough. Here’s how it works:
Try My Focaccia Flatbread
Focaccia is one of my most popular recipes because it is virtually fail-proof and extremely tasty because it is studded with flavorful Italian herbs. But the traditional version requires mixing, then rising, and then baking… which can take far more time than a busy cook can spare. So, I applied the principle of baking it so the heat penetrates more quickly. In this case, instead of baking it in a 7×11-inch pan I spread the batter more thinly in a 9×13-inch pan…producing more of a flatbread because it is somewhat thinner, but still packs that lovely Italian Focaccia flavor.
Start Bread Dough to Bake in a Cold Oven
The second technique—which applies only to certain sizes of yeast breads—is to start the flatbread dough to bake in a cold oven. I know this defies everything we know about baking bread. But, trust me, it works beautifully in my KitchenAid oven and should work in yours….unless it is a gas oven or a quick-pre-heat type. Then, do the usual rising of the dough in a room-temperature place until the dough is doubled and then bake in a preheated oven.
Why does a cold-oven start work? For thin or small loaves (such as French baguettes, breadsticks, pizza, and this focaccia) the bread rises as the oven preheats which shaves significant time. It works in these smaller, thinner breads because the heat can get to the center more quickly and it still browns the crust very nicely. It DOES NOT work with standard-size loaves of bread such as 4×8-inch or 5×9-inch pans because there is simply too much mass (bread dough).
Give This Flavorful Bread a Try
Imagine serving this flatbread with an Italian spaghetti dinner or lasagna; it is the perfect complement to a quick dinner. See the recipe headnote on preparing the dough ahead. Or, speed things up by pre-measuring the dry ingredients the night before so you can mix the dough right away when you start preparing dinner. Prepare the remainder of the meal while the Focaccia bakes. Enjoy!
Carol’s new book in stores October 7.
Reprinted with permission from 100 Best Quick Gluten-Free Recipes by Carol Fenster (Houghton Mifflin Harcourt, 2014)
Focaccia is a cross between flatbread and pizza. Here, it is spread in an ultra-thin layer for a shorter baking time. Or, make the dough up to 2 days ahead and refrigerate until you’re ready to bake—but be sure to use cold milk and eggs. This bread is delicious dipped in extra-virgin olive oil—just like they do in restaurants.
1 1/2 teaspoons active dry yeast
2 teaspoons sugar
3/4 cup warm (110°⁰F) milk of choice
1 1/2 cups Carol’s Sorghum Blend (see below)
1 teaspoon xanthan gum
1 teaspoon dried rosemary, crushed in your palm
3/4 teaspoon salt
1/2 teaspoon onion powder
3/4 teaspoon salt
2 large eggs, at room temperature
2 tablespoons olive oil
2 teaspoons cider vinegar
1 tablespoon olive oil
1 1/4 teaspoons dried Italian seasoning
1/4 teaspoon coarse sea salt
1 tablespoon grated Parmesan cheese or soy Parmesan, for garnish (or use shaved Parmesan)
 Make the flatbread: Dissolve the yeast and sugar in the warm milk. Set aside to foam for 5 minutes. Generously grease a 9×13-inch nonstick pan (gray, not black).
 Whisk together the flour blend, xanthan gum, rosemary, salt, and onion powder, and salt in a large mixing bowl. Add the yeast-milk mixture, the eggs, olive oil, and vinegar and beat with an electric mixer on low speed until the dough thickens, about 1 minute. The dough will be soft and very sticky.
 Transfer the dough to the pan and smooth the top with a wet spatula into a thin layer. Sprinkle with the topping ingredients: the olive oil, Italian seasoning, salt, and Parmesan cheese.
 Place the pan on the middle rack of a cold oven. Turn the oven to 400°⁰F. Bake for 20 to 25 minutes, or until the top of the bread is lightly browned. To serve, cut into squares or tear into pieces while still slightly warm. (Or, to serve to a group place the pieces on a platter and garnish with arugula, as in the photo.)
STORAGE: Store leftover flatbread at room temperature, tightly wrapped in aluminum foil, for up to 2two days. Then freeze in the foil for up to 1one month. Thaw at room temperature in the foil and, if desired, reheat on Low power in the microwave oven in 10-second increments.
Makes 10 servings; per serving: 110 calories; 3 g protein; 3g total fat; 1g fiber; 19 grams carbohydrates; 38 mgs cholesterol; 181 mgs sodium
Carol’s Sorghum Blend
1 ½ cups sorghum flour (or brown rice flour)
1 ½ cups potato starch (not potato flour)
1 cup tapioca flour/starch
Whisk together until thoroughly combined and store, tightly closed, in a dark, dry place.
As I travel around the country at speaking engagements, book signings, and trade shows I hear this comment over and over, “I don’t have time to cook. How can I get a meal on the table in 30 minutes or less?”
So, after many requests, I wrote a book of quick recipes—and quick means the dishes can usually be prepared in 30 minutes or less. It is called 100 Best Quick Gluten-Free Recipes and includes many of our old-time favorites such as meatloaf, sloppy joes, pasta dishes, one-pot meals, and slow-cooker meals. I also offer quick and easy desserts such as cupcakes, cheesecake, and refrigerator cookies.
Make a hot breakfast with my “Muffin in a Mug” that “bakes” in the microwave in 60 seconds. Even breads such as French Baguettes and Focaccia can be made quickly with my special techniques (including starting the bread to bake in a cold oven—unusual, but it works perfectly in my KitchenAid oven). In other words, you don’t have to do without the foods you love, even if you are time-challenged. I’ve made it easy for you to quickly prepare your favorite foods with the recipes in my new book.
What Do You Mean, “I Didn’t Have Time to Eat Dinner?”
I’ve always worked outside the home but always cooked dinner for my family each evening. That’s how I was raised and back then I thought everyone cooked their own dinner. Apparently not!
When I was a new bride right after college, we moved far away to a state where we didn’t know anyone. Eager to make new friends, we began socializing with a nice young couple we met at church. We agreed to meet them for a night of bar-hopping —a common social event back then (but not one I recommend now).
Growing up in a family where all of our meals were eaten at home, I naively thought that’s what our friends would do before joining us. So, as usual, my husband and I ate our home-cooked dinner that evening before meeting our new friends…only to hear them say when they arrived, “We didn’t eat dinner…we didn’t have time.” I was shocked; I had never skipped a meal in my life and I honestly didn’t know people who did that!
My family had always put mealtime first; in fact, our social and school activities revolved around mealtime. We didn’t have slow-cookers or microwaves back then to reheat food, so it was either eat the meal at dinnertime while it was still hot or reheat it slowly in the oven….or eat it cold. (In case you’re wondering, my gluten intolerance didn’t surface until many decades later, so gluten wasn’t an issue when I was growing up.)
We are all strapped for time, but I honestly think that the food we eat is the most important thing we do to our bodies. So, it is important that we make at least some time to nourish our bodies and stay healthy. And, for us gluten-free folks we must eat wisely; in other words, food we prepare ourselves in our own kitchens is the safest and usually the healthiest.
Why is that? We have control over the ingredients and the standards under which the food is prepared. Plus, research shows that when we prepare our own food we usually consume fewer calories as well as less fat and sodium. So, it pays to prepare your own food and my book makes it easier for you to do that.
Get Your Copy of 100 Best Quick Gluten-Free Recipes
My book goes on sale in stores on October 7, but you can pre-order a copy of 100 Best Quick Gluten-Free Recipes at Amazon.com or Barnes & Noble, or Houghton Mifflin Harcourt.
If you live in the Denver area and would like to eat a safe, delicious gluten-free brunch at a restaurant staffed by an award-winning, celebrity chef ….then join us for Brunch on Sunday, September 21, at Panzano Restaurant in the Hotel Monaco in downtown Denver.
Gluten-Free Focaccia is served at the brunch.
Executive Chef Elise Wiggins and her staff have assembled a special brunch menu (including gluten-free and vegetarian options), that showcases the mouthwatering dishes that Elise and Panzano are known for. Elise herself is gluten-free, so she and her well-trained staff handle gluten-free diners with ease. I dine in this restaurant often and even take out-of-town (gluten-free) guests there and they are always amazed and delighted about the whole experience.
What’s On the Menu?
We will start with an appetizer platter of prosciutto, cheeses, duck mousse, cranberry spread, and pears (believe me, these foods complement one another perfectly and it’s almost a meal in itself). For your main course, you can choose from 4 delicious, gluten-free options including Eggs Benedict, Eggs and Sausage, Fruit Plate with Muffin, and Caesar Salad with Salmon. There will be plenty of gluten-free muffins and focaccia bread. I have tried all of these dishes and they are delectable. As a special treat for dessert, the Panzano staff will demonstrate and serve Raspberry Blintzes—all in the cozy, intimate Panzano Wine Cellar, downstairs.
What is the Purpose of the Brunch?
The brunch is a fundraiser for Les Dames d’Escoffier International (LDEI) of Colorado. Proceeds will fund scholarships for college students in Colorado as well as our work with local children through Green Tables, a farm-to-table initiative. Our scholarship winners will join us so you can meet them and guests are encouraged since the event is open to the public …everyone is welcome!
But we need to know how many of you are coming, so please see the details below and send an email to firstname.lastname@example.org to make your reservation by September 15.
Location: Panzano Wine Cellar at Hotel Monaco, downstairs, 909 17th St., Denver, CO 80202
Date, Time: 11 AM – 1:00 PM, Sunday, September 21, 2014
Cost: $48 per person (bring cash or check made out to Les Dames)
Reservation Deadline: September 15, 2 014
Parking: On Sundays, the lot next to Panzano is only $5; or only $6 valet parking at Hotel Monaco front door, 1717 Champa St.
Questions: Carol Fenster, email@example.com or 303.741.5408
What is Les Dames d’Escoffier International?
Named for legendary French chef, restaurateur, and culinary writer Georges Auguste Escoffier, LDEI is a world-wide philanthropic society of professional women leaders in the fields of food, fine beverage, and hospitality. Established in 1986 and based in Louisville, KY, the organization has more than 1,500 members in 29 chapters across the United States, Canada, and the United Kingdom. Induction into LDEI is by invitation only and, in addition to scholarships, LDEI focuses on education, advocacy, mentoring, and initiatives such as Green Tables.
Like other LDEI members around the world, Colorado’s chapter is highly diversified and reflects the multifaceted fields of contemporary gastronomy and hospitality. For example, Colorado’s members include cookbook authors, restaurateurs, journalists, radio talk show hosts, professors, chefs, sommeliers, distillers, vintners, caterers, dietitians, and nutritionists.
For more information on the scholarships awarded by the Colorado chapter of LDEI, visit www.lesdamescolorado.org. The next round of scholarships will be awarded in early 2015, so watch the website to see the 2015 application form.
I’ve long had a fascination with why we crave certain foods. We know certain dishes hold fond memories …for me, Chili reminds me of my childhood since we ate it often and it was the first dish I prepared for my husband (mainly because it was the only dish I knew how to make). Turns out, the seasons may play a role, too.
Seasons can influence our choice of dessert flavors, according to a website called Restaurant Hospitality. Their research shows top picks for sweet treats change with the temperature. For example, Carrot cake is the most popular spring flavor, pink lemonade leads for summer, caramel apple is the fall favorite and winter brings a craving for snickerdoodle (although Red Velvet and Chocolate are not far behind).
Reading this research made me crave Carrot Cake, even though the research says it is a spring choice and we are now in late summer. Usually, I think of it as a heavier choice for fall weather, but who am I to argue with the research and besides.. I wanted some now!
So, I turned to my 1,000 Gluten-Free Recipes cookbook (it has everything!) only to find the typical large, Bundt-cake recipe. But for our two-person household I didn’t want a huge cake sitting around for days. So, I pared down the full-size Bundt cake to yield 6-cupcakes or a small, 7-inch round cake.
This means my husband and I can enjoy two cupcakes and I can freeze the rest for another day. Or, as I did this time, I delivered the remaining 4 cupcakes to my next-door neighbor as a surprise treat (since their daughter recently adopted a gluten-free diet). They were happy, I was happy, and all ended well.
Adapted from 1,000 Gluten-Free Recipes by Carol Fenster (Houghton Mifflin Harcourt, 2014)
Most carrot cakes—one of America’s favorite flavors according to recent research—are huge. Yes, there are lots of ingredients in this recipe but that’s what makes this cake so yummy, so don’t let a few extra minutes of measuring stop you from enjoying this treat. This recipe makes 6 cupcakes or a 7-inch cake, a smaller recipe than the typical large Bundt cake but perfect for small households.
3/4 cup Gluten-free Flour Blend (see below)
1/4 cup sugar
1/4 cup packed light brown sugar
1 teaspoon cinnamon (or pumpkin pie spice)
1/2 teaspoon xanthan gum
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg, at room temperature
3 tablespoons canola oil
1/2 cup finely shredded carrots
1/4 cup crushed pineapple, drained very well (save the juice)
1/4 cup sweetened shredded coconut
2 tablespoons finely chopped walnuts, divided
CREAM CHEESE FROSTING
2 tablespoons cream cheese or cream cheese alternative, at room temperature
1 teaspoon milk of choice (or more if needed for a spreadable consistency)
1/4 teaspoon pure vanilla extract
1 cup powdered sugar
 Place a rack in the middle of the oven. Preheat the oven to 325°F. Generously grease a 6-cup standard nonstick (gray, not black) muffin pan or line with paper liners. Or, grease a 7-inch nonstick springform pan (with removeable sides) and line with parchment paper.
 In a small mixing bowl, whisk the flour blend, sugars, cinnamon, xanthan gum, baking soda, and salt until well blended; set aside.
 In a medium mixing bowl, place the egg and oil. Add enough water to the reserved pineapple juice to equal 2 tablespoons and add to the bowl. Beat with an electric mixer on low speed until smooth. Gradually beat in the flour mixture on low speed just until no flour is visible. Add the carrots, pineapple, coconut, and 1 tablespoon of the chopped walnuts and beat on low speed until completely blended. Divide the batter evenly in the muffin cups or spread evenly in the springform pan.
 Bake 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Cool the cupcakes or the cake in the pan for 10 minutes on a wire rack and then remove from the pan and cool completely on the wire rack. Be sure to remove the parchment from the bottom of the cake.
 Make the frosting: In a medium bowl, beat the cream cheese, milk, and vanilla with a spatula until very smooth. Gradually beat in the powdered sugar until the frosting is smooth, adding more milk—a teaspoon at a time—until it becomes spreadable. Spread the frosting on each cupcake (or the cake), sprinkle with the remaining chopped walnuts, and serve immediately. Refrigerate leftovers. Makes 6 cupcakes or one 7-inch cake
Per cupcake or 1 of 6 cake slices: 325 calories; 3g protein; 12g total fat; 2g fiber; 53g carbohydrates; 37mg cholesterol; 184mg sodium
Gluten-Free Flour Blend
1 ½ cups sorghum flour or brown rice flour
1 ½ cups potato starch
1 cup tapioca flour
Whisk together and store, tightly covered, in a dark, dry place.
These days, a high percentage of gluten-free people also have other food sensitivities. In other words, they don’t live with just the challenges presented by avoiding gluten… they also have to be on the lookout for other ingredients. Two of the most often cited “problem” ingredients are dairy and eggs. If you are a vegan, you already know this.
No Dairy? Easy.
Now, personally, I don’t think it is that hard to omit dairy from gluten-free cooking, even in baking. There are so many wonderful substitutes on the market that you’re sure to find one that’s right for you. Sure, those substitutes have a different taste and texture and, yes…..there is a “palate adjustment” phase as your taste buds adjust but, over time, you will come to accept them as normal.
No Eggs? Not So Easy!
But eggs? That’s another story. I never realized how important eggs are to baking until I started omitting them for my egg-allergic grandson a few years ago. And, I wrote two cookbooks that omit eggs in baking Cooking Free and 125 Gluten-Free Vegetarian Recipes. It was much harder than I thought. And, when you omit eggs… along with gluten AND dairy… well, it’s even harder. Each ingredient has an important role to play and using substitutes undoes all that wonderful harmony and synergy among those ingredients.
Cara Reed’s New Book to The Rescue
That’s why I am delighted with Cara Reed’s new book Decadent Gluten-Free Vegan Baking (Page Street Publishing, 2014). Cara gives us 125 luscious recipes for many sweets and treats, all without gluten, dairy, and eggs. There are cookies, bars, brownies, donuts, muffins, scones, biscuits, breads, pastries, and assorted other sweets such as sauces, toppings, and frosting. Enticing full-color photos show just how yummy-looking these treats really are and make you want to run straight to the kitchen.
Cara has cleverly figured out how to create moist, decadent treats that everyone can enjoy and the absence of gluten, dairy, and eggs won’t matter because everything tastes great! Among my favorites are the Pumpkin Streusel Bread (love the cinnamon) and the Hot Cocoa Snickerdoodles. But you might be tempted by the Easy Vegan Fudge or the Chocolate Almond Biscotti. You can see, I’m drawn to the chocolate choices in Cara’s book!
But one of the easiest recipes is her Nutter Butter Frosting, which can be used in so many ways… on cupcakes, quick breads, cookies, or straight from the bowl in big, heaping tablespoons when no one’s looking.
NUTTER BUTTER FROSTING
Reprinted with permission from Decadent Gluten-Free Vegan Baking by Cara Reed (Page Street Publishing, 2014)
½ c/112 g vegan butter, softened
¼ c/65 g creamy peanut butter
3 c/360 g powdered sugar
3 Tbsp/45 ml nondairy milk
1 tsp vanilla extract
With an electric mixer, cream the vegan butter on medium speed until fluffy. Beat in the peanut butter, and then gradually add in the powdered sugar. Add the nondairy milk and vanilla extract until light and fluffy. Frosts 12 cupcakes or 1 two-layered cake.
CARA’S TIP: If you desire, you can switch to almond butter for this recipe, or if you are allergic to nuts, you can use a nut-free spread like SunButter instead. Cara pairs this frosting with her Peanut Butter Chocolate Cupcakes in the book, but I would use it any way you like.
Thanks you Cara!!
By now, you are aware that starting August 5, 2014, food manufacturers must comply with the Food and Drug Administration’s Gluten-Free Food Labeling Law by assuring that any packaged food product labeled as “gluten-free” contains less than 20 parts per million (ppm) of gluten. Five years overdue, we now have a universal definition.
What Does This Mean for Home Cooks? I think it has tremendous implications because one of my most common complaints from home cooks is that they don’t have much time. So, they welcome any time-saving shortcuts such as store-bought foods and the certainty of the gluten-free label makes it much quicker and easier to choose those foods in stores.
My Mission: Get More People in the Kitchen
In fact, this plea for quick recipes led to my latest cookbook, 100 Best Quick Gluten-Free Recipes, on bookshelves October 7. My mission is to get more people in the kitchen, cooking their own food. I think eating is the most profound thing we do for our bodies, and eating healthy, safe food is extremely critical—especially when we avoid gluten.
This new ruling from the Food and Drug Administration (FDA) guides us when we buy store-bought foods made from multiple ingredients—such as sauces, seasonings, marinades, and salad dressings—in order to shave precious time from meal preparation. I have always felt that it is not the amount of time we spend preparing meals that matters. Rather, it is how we use our time wisely to put the best meal on the table—in a time frame that suits our busy lives— that is most important.
How the Law Affects Home Cooks
In the past—to assure safety—gluten-free people like us had to prepare most of their own meals at home from plain meats, dairy, vegetables, non-gluten grains, and fruits. Any seasonings, dressings, marinades, or sauces had to be made at home because store-bought versions contain multiple ingredients, some of which could possibly contain gluten. But of course, these items add flavor, texture, and color to an otherwise stark flavorless entrée (such as a plain chicken breast seasoned only with salt and pepper) so this definition allows us to buy gluten-free ingredients with confidence and save time in the kitchen by not having to make everything from scratch.
For example, you can buy clearly-labeled gluten-free salad dressing rather than making it at home. In this case, the culprit can be wheat-laden soy sauce which manufacturers can replace with gluten-free soy sauce—without changing the flavor or appearance of the dressing. Or, home cooks can know if they are buying a barbecue sauce that is not thickened with wheat flour, as some sauces are. Store-bought gluten-free cookies can be made into a crumb crust for pies, rather than first baking the cookies at home from scratch with gluten-free flours. In each case, you can now have confidence that the gluten-free label complies with the FDA’s definition of less than 20 ppm—not some arbitrary level set by the manufacturer.
Not only does this new “standardized” gluten-free label mean these foods are made with gluten-free ingredients, but it also means that manufacturers did not allow them to touch gluten during the manufacturing process—known as cross-contact or cross-contamination. Another benefit of the 20 ppm level is that experts around the world, not just in the U.S., regard it as safe so it is a universal definition.
Caveats to the New Law
There are some caveats. The gluten-free labeling is not mandatory but manufacturers who use the label must meet the FDA standards. That is why it is so important to read labels on everything and keep reading until you find a gluten-free brand. The new ruling does not apply to meats, poultry, and most egg products, nor does it apply to restaurants.
Finally, new laws generate many questions. To help you understand the new ruling and what it does and does not cover, the FDA provides “Questions and Answers: Gluten-Free Food Labeling Final Rule”. In addition, the Gluten Intolerance Group of North America provides a dietitian’s perspective on the ruling to make it easier to understand from a consumer perspective.
So, rejoice in this new ruling, but use it as an incentive to get in the kitchen and start cooking.
Fresh tomatoes are perfect for gluten-free Gazpacho.
As a child I struggled to like tomatoes…I tried them plain, salted, and even sprinkled with sugar…UGH, all to no avail. Now, as an adult I adore them. Sometimes I get carried away at the Farmer’s Markets and bring home too many tomatoes. When that happens, I look for ways to use them up in a delicious way.
One of my favorite ways is to make Gazpacho―a tomato-based soup that is like a liquid salad from the southern Spanish region of Andalusia. It is typically a summertime dish because it is cool and refreshing and needs no cooking. There are many ways to make this delightful dish; I have a very simple version in my vegetarian cookbook, 125 Gluten-Free Vegetarian Recipes, that I serve as an appetizer in over-size shot glasses.
Here is another version that we use in my weekly online cookbook, www.GfreeCuisine.com that is also extraordinarily tasty. Serve it as appetizers in whatever little dishes you have (such as shot glasses or martini glasses) or as an entrée-size in soup bowls or large wine or margarita glasses. Gazpacho’s flavor improves if it is refrigerated overnight, but chill it for at least 4 hours after making it to let the flavors meld.
Gazpacho from www.GfreeCuisine.com
Used with permission from www.GfreeCuisine.com
My favorite way to serve gazpacho is as a cute little appetizer (see photo), but it makes a great summertime lunch when the weather’s hot and you don’t want to cook.
2 cucumbers, diced
3 large ripe tomatoes, diced
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
1 white onion, chopped
3 garlic cloves, minced
1/4 cup red wine vinegar
2 1/2 cups tomato juice
Coarse salt and freshly ground pepper, to taste
2 tablespoons GF Worcestershire sauce
1/4 cup Italian parsley, chopped
1/4 cup fresh basil, chopped (or more to taste)
Juice of 1 lemon
Frank’s hot sauce, to taste
Garnishes: GF croutons, lemon wedges, diced avocado, chopped parsley, and sour cream
 In large glass bowl combine vegetables. Add remaining ingredients and mix well. Add half the mixture to a food processor and blend until smooth. Combine puree with original mixture. Chill for 4 hours and serve with garnishes of your choice. Serves 4 as lunch; 8 as appetizers.
There are so many ways to make Gazpacho, but usually it is made from tomatoes. A common method is to use pieces of bread to thicken it. This means we should be careful when ordering Gazpacho in a restaurant. However, I find that using bread isn’t necessary and, in fact, I never use any thickener. If your recipe seems excessively watery, simply reduce the amount of liquid (usually tomato juice) by about 25 percent. After all, it is a soup so it should be liquid!
I rarely see this in recipes, but I like to add a pinch of sugar or agave nectar to tomato-based dishes like this Gazpacho to heighten the flavors and balance the acidity of the tomatoes. Try it and see what you think; you won’t know the sugar’s there.
How to Serve Gazpacho
Garnishes are like the “frosting on the cake.” They make our food look prettier and more enticing. I listed several possible garnishes but—if you don’t want to use them—simply sprinkle a little chopped parsley or a basil leaf on each serving and you’re good to go. For a little protein, I sometimes top the appetizers with cooked little shrimps. Very pretty and tasty!
If you are serving the Gazpacho as an appetizer, you don’t have to worry about what to serve with it. But if it is a main dish, then try serving it with a gluten-free baguette that you baked from one of my cookbooks. Or, toast any of the wonderful gluten-free sandwich breads and top with butter and a dusting of Parmesan cheese. Or, serve it with crispy gluten-free crackers….anything to provide a crunchy contrast.
How to Store Tomatoes
You probably already know that tomatoes should never be refrigerated; keep them at room temperature to preserve their texture and flavor. I recently learned that tomatoes will last longer if stored with the stem-end down which prevents moisture from escaping and mold or bacteria from getting in. I plan to try this tip with fresh peaches and apricots, too, just to see what happens (since they should not be refrigerated either).