Announcements Carol's latest book, Gluten-Free Cooking for Two, is now available. Designed for small households, each perfectly-proportioned recipe serves two people. You will eliminate unwanted leftovers and reduce waste when you cook right-size meals with the 125 recipes in this book. Enjoy!!
Celebrate with me!!! Gluten-Free Cooking for Two has won two awards: named one of ten "Best Gluten-Free Cooking Books in 2017" by Healthline.com and won a Silver Medal in the 2017 Living Now Book Awards in the "Natural, Nutrition, Organic, Vegetarian" category.
Where in the World is Carol? Carol's in the kitchen, cooking up recipes for her next cookbook and www.CarolFenster.com
Watch for Carol on "Creative Living with Sheryl Borden," a PBS-TV show airing on your local PBS station during 2017-2018.
Join Carol at the National Western Complex, Expo Hall level 2 in Denver on April 21,10:30 am during the GFAF Expo Conference. See you there!
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By Carol Fenster, on March 8th, 2016
Culinary Nutritionist Amie Valpone sent me an advance copy of new her book and I think it’s something many of you might be interested in.
 Sunrise Nori Wraps with Spicy Tahini Drizzle from Eating Clean by Amie Valpone Why Amie Valpone Wrote Her New Book, Eating Clean – on sale March 8, 2016
It’s time to think not just outside the box, but out of the bag and the can as well. With Amie Valpone’s EATING CLEAN: The 21-Day Plan to Detox, Fight inflammation and Reset Your Body (on sale March 8th, 2016) readers learn how to get on a path to better health and wellness by eating whole natural foods and eliminating toxins from their diet.
As a healthy woman in her mid-twenties, Amie Valpone’s life turned upside down when she found herself nearly bedridden, suffering from a range of ailments, and utterly without a conclusive diagnosis. And then, with a complete and total detox, Amie Valpone healed herself. In her first book, EATING CLEAN, Valpone—now a Culinary Nutritionist—shares her incredible success in ridding her body of illness and reclaiming her life. EATING CLEAN is the complete guide to cleaner living, and it includes a 21-day Elimination Diet, a two-week meal plan, more than 200 sumptuous recipes free of gluten, dairy, soy and sugar and a guide to cleaning up your home environment for healthier living.
Dr. Mark Hyman Endorses Eating Clean
In his foreword, Dr. Mark Hyman (nine-time #1 New York Times bestselling author, founder and medical director of The Ultra Wellness Center and Director at the Cleveland Clinic Center for Functional Medicine) writes: “If you struggle with toxicity and all its miseries, I’d love to work with you at my practice, but I realize not everyone can do that. That’s why I’d like to ‘prescribe’ Amie Valpone’s Eating Clean, which becomes the next best thing to a functional doctor visit.”
With her 21-day Elimination Diet, Valpone gives her best tips to kickstart the food and lifestyle transformation that comes from clean eating long-term. By switching from foods that trigger sugar cravings, chronic symptoms, and other imbalances to fresh ingredients that feed good bacteria, reduce inflammation, improve the ability to fight off pathogens, and lose weight, Valpone makes the detox experience one of abundance instead of deprivation. While going through the 21-day Elimination Diet, readers are encouraged to fill out a journal each day of what they ate, how they felt, and coping techniques they used for a thoughtful and lasting behavioral modification.
Amy provides this recipe from her book:
Sunrise Nori Wraps with Spicy Tahini Drizzle
Text excerpted from EATING CLEAN, © 2016 by AMIE VALPONE. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
If you like California rolls, you’ll love these nori wraps (though personally, I think they’re so much better!). The tahini dressing is truly addictive—you’re going to want to dress everything in it—and the cabbage provides a nice crunch. If possible, use a food processor to slice the cabbage so you can get it super thin. Also, make sure the vegetable strips are all the same width and length so that they don’t hang over the edges of the nori sheets; this will make rolling up the wraps easier. Use leftover tahini drizzle as a dressing for salads or as a dip for crudités.
Sunrise Nori Wraps
4 nori seaweed sheets
¼ small head red cabbage, very thinly sliced
1 large carrot, peeled and julienned
1 small yellow summer squash, julienned
1 small cucumber, julienned
1 large ripe avocado, pitted, peeled, and sliced
1 recipe Spicy Tahini Drizzle
Spicy Tahini Drizzle
2 tablespoons freshly squeezed lemon juice
1 ¼ tablespoons chickpea miso paste
1 tablespoon raw tahini
2 medjool dates, pitted
1 garlic clove, minced
¼ teaspoon crushed red pepper flakes
Water, as needed to thin the drizzle
[1] Place the nori sheets on a flat surface. Divide the cabbage, carrot, squash, cucumber, and avocado among the sheets. Top each pile of vegetables with a heaping tablespoon of the Spicy Tahini Drizzle, and then roll up the nori sheets into a tube shape.
[2] Make the tahini: Combine all of the ingredients except the water in a blender. Blend, adding water 1 teaspoon at a time as you go, until the mixture becomes a thin sauce. Serves 4
For more information about Amy and her work, go to http://thehealthyapple.com/books/eating-clean
By Carol Fenster, on February 23rd, 2016
The Academy Awards are this coming Sunday night (February 28). Of course, most of us will be watching for the “best-dressed” list, who walks the Red Carpet with whom, and wondering what the social and political gaffes will be when the stars accept an Oscar.
 Chocolate Mousse with a Healthy Twist But my mind also automatically goes to “what should we eat?” While Wolfgang Puck prepares his marvelous feasts for the Hollywood elite, we can prepare something special at home. I plan to make this special Chocolate Mousse for two people (hubby and me). It can be made ahead of time and chilled so I’m not torn away from the TV screen at a critical moment to serve it. It waits patiently in the fridge until we’re ready for dessert.
And, it is guilt-free with healthy fats from avocado, protein from the tofu, and it is only moderately sweetened. It is not only gluten-free…it’s free of grain, dairy, and eggs, as well. I topped it whipped topping and nuts, but use whatever you like to adorn it.
Enjoy!
Chocolate Mousse with a Healthy Twist
Recipe by Carol Fenster©
Serve this super-easy dessert anytime, but it’s perfect for Academy Awards night.
1/2 medium ripe avocado, pitted and cubed
3/4 cup soft silken tofu, drained and cut in 1-inch cubes
1/2 cup milk of choice
3 tablespoons chocolate syrup
2 tablespoons unsweetened cocoa (either natural or Dutch-process)
1 tablespoon coffee or chocolate liqueur or milk of choice
1/2 teaspoon pure vanilla extract
1/16 teaspoon salt
Garnishes of choice (whipped topping, chopped nuts, vanilla yogurt, fresh berries, mint, etc.)
[1] Place all ingredients in a blender (I use a mini-blender called a bullet) or a mini-food processor and whirl until smooth and thoroughly blended, scraping down the sides at least once. Add more milk, a tablespoon at a time, if you want a thinner mousse.
[2] Divide between two dessert bowls or wine goblets. Chill for at least 1 hour. Serve plain or garnished as you wish. Makes 2 servings (a generous ½ cup each)
Per serving: 285 calories; 9g protein; 14g total fat; 4g fiber; 33g carbohydrates; 2mg cholesterol; 124mg sodium
By Carol Fenster, on January 19th, 2016
Cold weather means it’s baking time at my house. There’s something about winter that sends me to kitchen to create wonderful aromas and eating pleasure. This week, our cold January weather suggested Gingerbread. The spices fill my kitchen with deliciously taunting aromas.
But I’m not entertaining any guests this week and I don’t want a lot of leftovers sitting around, so I downsized my traditional recipe to serve just my husband and me. And, that’s the recipe below, a cute little loaf that will delight your senses. Enjoy!!!
GINGERBREAD FOR TWO
 Gingerbread for Two ©Copyright Carol Fenster
Decidedly aromatic, this spicy gingerbread fills your kitchen with delicious smells …making it the perfect dessert for a cold winter day—or anytime the urge strikes. It keeps nicely on the countertop, so you can enjoy it for a couple of days after baking. Topped with a dollop of whipped cream and a twist of lemon, it’s divine.
Makes a 3¼ x5¾-inch loaf, 4 small slices
Preparation time: 10 minutes
Baking time: 20 to 25 minutes
[1/3] cup Gluten-Free Flour Blend (see below)
3 tablespoons packed brown sugar
[1/4] teaspoon each ground ginger, cinnamon, and cloves
[1/16] teaspoon grated nutmeg
[1/4] teaspoon xanthan gum
[1/8] teaspoon baking powder
[1/8] teaspoon salt
[1/16] teaspoon baking soda
2 tablespoons canola oil
2 tablespoons molasses
1 large egg, at room temperature
[1] Place a rack in the middle of the oven. Preheat the oven to 350˚F. Grease a 3 ¼ x5 ¾-inch nonstick (gray, not black) loaf pan.
[2] In a medium bowl, whisk together the flour blend, brown sugar, ginger, cinnamon, cloves, nutmeg, xanthan gum, baking powder, salt, and baking soda until well blended. With an electric mixer on low speed, beat in the oil, molasses, and egg until well blended, about 30 seconds. Spread the batter evenly in the pan.
[3] Bake until a toothpick inserted into the center of the gingerbread comes out clean, about 20 to 25 minutes. Cool the gingerbread in the pan on a wire rack for 20 minutes, cut into 4 slices, and serve slightly warm.
Per slice: 188 calories; 2g protein; 8g total fat; 1g fiber; 28g carbohydrates; 47mgs cholesterol; 66mgs sodium
Gluten-Free Flour Blend
1 ½ cups brown rice flour
1 ½ cups potato starch
1 cup tapioca flour
Whisk together until thoroughly blended and store, tightly covered, in a dark, dry place.
By Carol Fenster, on January 12th, 2016
Eating Thai Food for a Good Cause at Aloy Modern Thai
Ever wondered what a restaurant does for a soft opening? I am going to be one of the first to dine at the new Aloy Modern Thai restaurant on Larimer Street in Denver for their soft opening. And, the proceeds contribute to a worthwhile scholarship program at the same time.
 Aloy Modern Thai Fresh Spring Rolls Our Colorado chapter of Les Dames d’Escoffier International (LDEI) is sponsoring this fun event. We will join co-owner Bo Bean for the soft opening. Bo has so generously agreed to make their first soft opening night a benefit event for LDEI Colorado’s Scholarship Program.
I am the Chair of our Scholarship Program and take great joy at awarding two scholarships each year to deserving young women in food-related careers.
Details:
Once the restaurant opens for its Grand Opening on February 1, please visit Aloy Modern Thai 2134 Larimer Street, Denver, CO 80205. We really appreciate Bo Bean for making this exciting opportunity available to us.
By Carol Fenster, on January 5th, 2016
Have you ever made a food that tasted so good you devoured it all yourself? Without even sharing it or feeding it to your family?
 Savory Pancakes known as Farinata. Photo by Jason Wyche This happened to me, and the food was a savory pancake made of chickpea flour—also called socca, cecina, and farinata—from France’s Provence region and Liguria, Italy. It was so inviting that I immediately ate it all, piping hot from the oven.
What are Savory Pancakes?
We Americans are so accustomed to sweet, syrup-covered pancakes that we don’t know they can be savory too. I was reminded of this by a recent article in Bon Appetit magazine about how many restaurants now serve savory pancakes as main dishes, in very creative ways.
What are Savory Pancakes Made Of?
There are many gluten-free flours you can use instead of wheat, but my version uses chickpea flour (also known as garbanzo flour) or a combination of garbanzo and fava flour. It is high in protein and fiber and offers a mellow, nutty flavor. I like mine with chopped fresh sage or rosemary and a little onion. You bake it in a heavy (preferably cast-iron) skillet so the bottom is crispy.
How Do You Eat Savory Pancakes?
Personally, I like to treat the savory pancakes more like bread and that is why you find my recipe (below) in the Bread section of my most recent cookbook, 100 Best Quick Gluten-Free Recipes. It’s in the book because it is quick (but the batter does have to rest for an hour). As bread, I bake it quickly for about 15 minutes in the oven and then cut it into wedges or simply tear it, whatever you like. It’s a rustic dish, after all.
If you like yours more like a pancake, add a little water to the batter and fry it on the cooktop just like regular pancakes in a regular skillet, rather than baking it in the oven. You can mix in anything you like such as herbs and onion, or bits of prosciutto, cooked vegetables, or spinach. The sky’s the limit.
If you go the pancake route, you can use any topping you like: perhaps a simple sprinkling of chopped fresh chives and cheese. Or sour cream and applesauce. Or savory sauces such as chipped beef or a gravy. Again, read the Bon Appetit article to get some ideas and use your creativity.
FARINATA WITH SAGE AND ONION
Reprinted with permission from 100 Best Quick Gluten-Free Recipes by Carol Fenster (Houghton Mifflin Harcourt, 2013)
Farinata is a thin, pizza-like Italian pancake made from chickpea flour and served as bread. It varies depending on where it is made, and is known as socca in France. You or your family may like it so much that you might have to make several batches. Farinata can be made in a regular cast-iron skillet, but it won’t be quite as crisp or easy to remove because of the skillet’s straight—rather than sloping—sides.
1 cup garbanzo-fava bean flour or chickpea (garbanzo) flour
1 tablespoon finely diced fresh onion or 1 teaspoon dried minced onion
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon chopped fresh sage (or fresh rosemary)
1 cup lukewarm (100°F) water
5 tablespoons olive oil
[1] In a small bowl, whisk together the flour, onion, salt, pepper, and sage (or rosemary). Slowly whisk in the water until no lumps remain; stir in the 3 tablespoons of the olive oil. Cover and let stand at room temperature 1 hour.
[2] Place a rack in the middle of the oven. Preheat the oven to 450°F. While the oven preheats, place a 10-inch cast-iron round flat griddle or skillet, with a [3/8]-inch rim, that holds about 1 cup batter, into the oven to heat it. When the batter is ready, remove the griddle with a hot mitt on the handle to protect your hands. Pour the remaining 2 tablespoons of oil into the griddle, tilting it to evenly coat the bottom. Pour the batter into the griddle, swirling to cover the pan evenly.
[3] Bake 12 to 15 minutes or until the farinata is firm to the touch. Set the farinata, still in the griddle, about six inches from the broiler and broil just long enough to brown the top. Cut into wedges and serve immediately. Makes 4 small servings
Per serving: 235 calories; 5g protein; 18g total fat; 3g fiber; 14g carbohydrates; 0mg cholesterol; 550mg sodium
By Carol Fenster, on December 15th, 2015
What is your favorite holiday pie?
It’s a toss-up for me when it comes to holiday pies: pumpkin or pecan. I love them both.
 Gluten-free Pecan Pie jazzed up with Bourbon and Chocolate I often lean toward making pecan, mostly because my friends and relatives tend to serve pumpkin pie and this way, I will get to eat both flavors at some point during the 6 week celebration between Thanksgiving and Christmas.
A few years back, I started jazzing up my recipe to include bourbon (yes, it’s gluten-free because it is distilled) and a touch of chocolate. I’m not going to provide the calorie/nutrient information on this recipe because, trust me, you don’t want to know. Just enjoy it and resolve to live well in 2016. You earned the right to enjoy a little decadence this year!
Pie-Crust Challenged?
All of my cookbooks have a pie crust recipe. But, if you’re terrified at the thought of making your own gluten-free pie crust, try mixes from Bob’s Red Mill or Glutino. Or, if you don’t want to mix or shape the dough yourself, buy a ready-made pie crust by Whole Foods or Kinnikinnick. They are sold in ready-to-bake form in an aluminum pie pan, although I prefer using a nonstick pan (gray finish, not black to avoid burning) for better browning. This lessens the potential sogginess sometimes found in gluten-free pie crusts.
Gluten-Free Pecan-Bourbon-Chocolate Pie
Adapted from 1,000 Gluten-Free Recipes by Carol Fenster (Houghton Mifflin Harcourt, 2008)
Among the most decadent of pies, this remains a favorite at my house. Yes, it’s highly-caloric, but you have permission to savor it once a year.
9-inch gluten-free pie crust (recipe in Gluten-Free 101, 1,000 Gluten-Free Recipes)
2 tablespoons milk of choice, for brushing on pastry crust
2 cups pecan halves
¼ cup chocolate chips
1 cup packed dark brown sugar
4 large eggs, at room temperature
2 cups dark (or light) corn syrup
2 tablespoons unsalted butter or buttery spread, at room temperature
2 tablespoons cornstarch
1 tablespoon bourbon or rum (or pure vanilla extract)
¼ teaspoon salt
½ cup whipped topping
[1] Place a rack in the bottom position and another in the middle position of oven. Preheat the oven to 375°F. Prepare the pastry dough as directed in your recipe or use a premade crust. Brush outer edges of crust with milk to encourage browning. Arrange pecan halves on bottom of pie crust and sprinkle with chocolate chips.
[2] Make the filling: In a food processor fitted with knife blade, combine filling ingredients and blend until thoroughly combined and very smooth. Pour mixture over pecans in pie shell. Place pie pan on a rimmed baking sheet and place the baking sheet on the bottom rack of the oven.
[3] Bake 20 minutes. Move the pie to the middle rack and continue baking for another 30 to 35 minutes more or until filling is set. If crust starts to brown too quickly, cover with aluminum foil.
[4] Remove pie to wire rack and cool completely on a wire rack before cutting. Refrigerate for at least 1 hour before serving to make sure pie is firm enough to cut. Cut into 8 slices. Serve with a generous tablespoon of whipped topping.
By Carol Fenster, on November 24th, 2015
Of all the foods we crave on a gluten-free diet, bread is always at the top of the list. 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.
 Focaccia Flatbread is a quick, easy bread with loads of flavor. Focaccia Flatbread: The holidays are here and holiday entertaining needs bread, so my gluten-free Focaccia Flatbread is perfect when you want bread but don’t have a lot of time. This recipe is in 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 principle has two parts and works beautifully with Focaccia bread dough. Here’s how:
Bake Faster with Thinner Dough
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 Baking Bread in a Cold Oven to Save Time
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. (If your oven is gas or quick pre-heat, 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 Focaccia Flatbread 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!
Focaccia Flatbread
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.
Flatbread
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
Topping
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)
[1] 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).
[2] 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.
[3] 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.
[4] 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.
per serving: 110 calories; 3 g protein; 3g total fat; 1g fiber; 19 grams carbohydrates; 38 mgs cholesterol; 181 mgs sodium
By Carol Fenster, on November 17th, 2015
 Pumpkin Spice Trifle Pumpkin pie is the usual pie of choice at our house for Thanksgiving, but this year I plan to defy tradition and serve this gorgeous Pumpkin Spice Trifle.
What is a trifle?
The British define it as a cold dessert of sponge cake and fruit covered with layers of custard, jelly, and cream. But that’s just a guideline, not a mandate. So, I made my own version using the flavors of pumpkin pie. Rather than cake, I use cookies. Rather than custard, I use a combination of pumpkin and whipped cream or topping. The dish stands up better if you use whipped topping, however.
Glass Trifle Bowl
The one thing you will need that may not have is a glass trifle bowl. This is a straight-sided glass bowl set on a pedestal. They are sold at kitchen stores, but also in discount stores. The shape of the bowl is important because the layered ingredients show through. Once you have all the ingredients assembled, a trifle goes together quickly and it is a good opportunity to display your creativity because it is gorgeous no matter what you do!
Long ago, I demonstrated a trifle at a gluten-free conference as part of my cooking demonstration. I actually made a trifle in my hotel room, right before my talk so I could show the audience what it looked like before I began the demonstration. So, if I can make one in my hotel room you can easily do it in your kitchen!
Pumpkin Spice Trifle
Reprinted with permission from Carol Fenster at www.GfreeCuisine.com
This is a stunningly beautiful dish, one that will entice your guests. It is easily made first thing in the morning and then chilled, leaving you to concentrate on the rest of the meal on Thanksgiving Day.
1 can (15-ounces) pure pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice, or to taste
1 teaspoon ground cinnamon
1 pinch salt
6 cups whipped topping, such as Cool Whip (or nondairy Soyatoo or coconut-based So Delicious Coco Whip) or whipped cream
2 packages Pamela’s Gluten-Free Ginger Cookies, coarsely chopped (save 2 tablespoons for garnish)
2 cups store-bought gluten-free Vanilla Pudding
3 tablespoons dark rum, (optional)
1 can (11-ounces) mandarin oranges, thoroughly drained (save a few for garnish)
1 cup chopped pecans, divided
[1/2] cup dried cranberries, divided plus extra for garnish
2 tablespoons finely chopped candied ginger, (optional, but it really adds flavor)
[1] In a medium bowl with an electric mixer, beat the pumpkin, 1 teaspoon of the vanilla, the pumpkin pie spice, cinnamon, and salt until well blended. With a spatula, gently fold in half (one eight-ounce tub) of whipped topping until thoroughly blended.
[2] Spread half of the pumpkin mixture evenly on the bottom of a clear, straight-sided glass serving bowl (at least 3 ½-quart capacity) or a trifle dish. Sprinkle half of the ginger cookies over the pumpkin. Arrange half (one 11-ounce can) of the mandarin oranges on top. Spread the Vanilla Pudding on top of the oranges and then sprinkle with half of the chopped candied ginger and half of the pecans.
[3] Spread the remaining pumpkin mixture evenly on top, then sprinkle with the remaining gingersnaps (or crumbled gingerbread) and scatter the dried cranberries around the edges of the bowl. Add the remaining candied ginger and pecans, the remaining can (one 11-ounce can) mandarin oranges, and then cover with the remaining tub (8 ounces) of whipped topping. Cover with plastic wrap and refrigerate at least 1 hour and up to 4 hours before serving.
[4] Just before serving, sprinkle the remaining crushed cookies on top and garnish with remaining mandarin oranges and a sprinkle of dried cranberries. Serve immediately and refrigerate leftovers.
Per serving: 310 calories, 2 grams protein, 16 grams total fat, 1 grams fiber, 13 grams saturated fat, 38 grams carbohydrates; 157 mgs sodium; 0 mgs cholesterol
By Carol Fenster, on November 12th, 2015
Everybody needs a Dragan! Someone who presents you with a menu at breakfast so you can choose your gluten-free lunch and dinner options. And, then when you sit down at those meals your chosen foods just magically appear. Bliss!
 Vienna’s St. Stephens Cathedral Gluten-Free Food on a Viking River Cruise
I had that wonderful experience on a Viking River Cruise down the Danube River in Europe last month. Dragan is the Maitre d’ on the Viking Legend ship and he was superb. He had a thorough knowledge of special diets so I was in good hands. In cooperation with the Executive Chef Marios and the Pastry Chef, Dragan made it possible for me to eat usually-forbidden foods such as Fish & Chips, Monte Cristo and Cuban Sandwiches, and Wiener Schnitzel; and Desserts such as Apple Strudel, Tiramisu, and Chocolate Cake. I had bread at every meal and discovered the new Dr. Schar’s Artisan Baker Multi-grain, which was one of the best sandwich breads I’ve ever eaten.
Breakfast
Breakfast was served buffet-style, with many choices—eggs, bacon, potatoes, fruit, yogurt, etc. Waiters brought me gluten-free bread at every meal. At lunch, we started with a buffet-style salad bar and then ordered our main dishes from the waiters. There were plenty of choices and I was amazed at how efficient everything is.
For example, waiters carry iPhones and enter your order by noting your menu choice, your table, and your seat at the table and transmitting that back to the kitchen using the ship’s Wi-Fi. For my special diet, my cabin number was how they tracked me.
Dinner
Dinner offered a variety of options: beef, pork, fish, seafood, and chicken—plus vegetarian options. I had the feeling that Viking really tries to meet the special diet needs of its passengers. One night I had Pork Medallions, another night it was Chateaubriand, Shrimp, and Salmon—were just a few examples. The food is attractively plated, though I noticed an absence of the usual garnishes we commonly see in the U.S. Portions at all meals are reasonable, which I really appreciated (rather than the huge plates we see in the U.S.)
 Salmon Dinner Austrian Dinner
One special night in Austria, Executive Chef Marios treated us to an Austrian meal. My special gluten-free plate included Wiener Schnitzel, something I only get to eat if I prepare it myself OR my lovely daughter-in-law does it for me. In fact, I learned how to make it from her! The male waiters were dressed in lederhosen (leather britches) and the female waiters in dirndl dresses. Accordion players serenaded us while we dined. It was really fun and the staff seemed so eager to have us experience their traditional food.
As part of this special night, we toured the kitchen which was a model of efficiency. All of our food was prepared in this small space although Chef Marios told me that he shops for fresh produce when we are docked at a city.
Gluten-Free Apple Strudel
And, now for the Apple Strudel story.
 Gluten-Free Apple Strudel
 Dragan, Maitre d’ Earlier in the day of the Austrian dinner, we watched a demonstration of how to make Apple Strudel. Of course, it used phyllo dough and I couldn’t taste it. But I casually asked Dragan if there was gluten-free strudel (knowing this was unlikely). He replied, “I’ll see what I can do.” After we were back in our cabin following dinner (about 9 PM) there was a very assertive knock on the door. (Did I mention that Dragan is a very big guy—at least 6’ 4”and very muscular? So, I knew it wasn’t our 100-pound Asian steward). I opened the door to find Dragan holding a plate of gluten-free Apple Strudel. And, he apologized for not having it ready at dinner! I was overwhelmed by his caring attitude. Of course, I devoured it on the spot. In case you’re wondering, the Pastry Chef used a pastry crust rather than phyllo dough but it was absolutely delicious and I was so grateful.
Viking River Cruises
Viking River Cruises are best known for their white longships that slowly cruise down rivers (although they are introducing ocean cruises), frequently advertised on Downtown Abbey or other PBS-TV shows. It is one way to see Europe—if you like to unpack your suitcase and stay in the same room for the duration of your trip, have your itinerary pre-arranged for you, and visit churches, castles, and Old Town areas. This is decidedly not how my husband and I usually travel in Europe, where we rent a car, arrange our own itinerary, and often stay in a different hotel each night.
Our preferred style is not for the faint-hearted, but we are comfortable with it—even though taking a car into European cities is sometimes difficult if not downright impossible, especially in the Old Town areas. This time, however, we wanted to visit some Eastern Europe countries and felt that the most comfortable way (language, driving, etc.) was by river cruise and it worked out beautifully.
Where We Went
We began our journey with a 3 day visit to Prague, a city that’s been on my “bucket list” for years. Then Viking transported us by bus to the ship in Passau, Germany where our cruise began and continued on down the Danube River through Austria, Slovakia, and Hungary. Along the way, we could see castles high on the hills overlooking the Danube. We passed through many locks, which are fascinating in themselves.
Prague
Prague is in the Czech Republic—half of the former Czechoslovakia, which split in 1993 to become two nations: Czech Republic and Slovakia. Prague is small, but charming. We stayed at a large, very comfortable Hilton Hotel with a huge breakfast buffet (gluten-free bread, too) and each dish was labeled with allergens. I was really impressed, plus they had soy milk for lattes and gluten-free pasta. Waiters speak English, so communication was easy. We toured the Old Town section of Prague by bus, foot, and then by pedi-cab, which was really fun.
We even found a Starbucks in the Old Town where I enjoyed a soy latte. At lunch, my husband had a “pig knuckle” which looks like a small ham, with bone. Huge!! I had duck legs, accompanied by gluten-free Focaccia bread instead of the usual dumplings or red cabbage. The dumplings obviously contained wheat but I never did find out why the red cabbage was off-limits. The servings were huge!
Salzburg, Austria
Known as the birthplace of Mozart and where “Sound of Music” was filmed, this is a lovely city by any standards. But it also has a health food store (known as Reformhaus) just a few steps from Mozart’s birthplace in the Old Town area. So, I stocked up on Dr. Schar breads (couldn’t find the new Artisan Baker Multigrain)and sweets to tide me over. We had lunch at Café Tomaselli, a touristy place but with a great location so we could do some serious “people-watching” on the square. The café’s gluten-free options were limited, so I had ham and eggs for lunch.
 Farmers Market in Salzburg Nearby was a Farmer’s Market with lovely displays of fruits, vegetables, nuts, mushrooms, etc. A real feast for the eyes!
Vienna, Austria
One of my favorite cities, we walked to St. Stephen’s Cathedral and around the Old Town area. Known for its music, we attended a Mozart concert in a converted stock exchange building. The nice thing about this cruise was that a bus delivered us right to the door of the building and we left our coats on the bus. Convenient!
A city tour by bus gave us an overview of Vienna, but it will leave you yearning to return and explore in more detail. I’ve been to Vienna before and enjoyed the Opera House and all of the historic places this beautiful city has to offer. If you go, allow plenty of time for this lovely city.
Budapest, Hungary
I wasn’t prepared for Budapest’s beauty. It is actually two cities, divided by the Danube. Buda on one side, and Pest (pronounced Pesht) on the other. When you sail into port at night, you are greeted by the city dressed in stunning lights. One of the pretties sights on the whole trip.
 Budapest at Night As with Vienna, leave plenty of time to explore this sophisticated city. We got a good overview of both cities by bus (with excellent tour guides) but a city this beautiful deserves more time than we could give it.
Getting Ready to Travel, Gluten-Free
Preparation is key to successful travel. I gathered my Dining Cards in Czech, German, and Hungarian (although I never had to use them, since English is quite common). I did a web search for health food stores and restaurants in case I had time to visit them. I also packed lightweight clothing so I could layer it for the colder locations along with a lightweight raincoat. Temperatures were in the 40’s at night, and 50’s during the day. We had sunny skies and no rain, so I didn’t need that umbrella I also packed.
Lufthansa Airlines Gluten-Free Meals
I preordered a gluten-free meal for the trans-Atlantic (Denver-Frankfurt) portion of the trip and this worked nicely, both going and returning home. The meal was plain (grilled salmon or chicken), yet filling and got me through the flight (although I quickly tired of the rice cakes!!). One unexpected benefit was that I received my meals before the other passengers.
By Carol Fenster, on October 20th, 2015
A kitchen conundrum that really fascinates me is the issue of fudgy versus cakey brownies.
 Fudgy Gluten-Free Chocolate Brownies Fudgy or Cakey?
Some people prefer the rich, dense decadence of the fudgy type, while others want their brownies more like a light, airy cake. Personally, I will devour either kind but—given a choice—I choose the fudgy version.
The folks at Martha Stewart Living explored the science behind these two choices in a recent magazine article and on their website.
The Science
They boil down the science on brownie texture to this: All brownies are made of the same basic ingredients: butter, eggs, chocolate, flour, and sugar. However, it is the ratios or proportions of each ingredient that make all the difference in texture.
In their series, Kitchen Conundrums, they lay out the basic rules for choosing a brownie texture:
[1] For a fudgy brownie use more butter and chocolate, but less flour.
[2] For a cakey brownie use less butter, but more flour—plus a little baking powder for leavening.
[3] Keep the amount of sugar and eggs the same in both versions.
[4] Bake fudgy brownies for 2 to 5 minutes less than cakey brownies.
[5] Their analysis is on gluten brownies, so I add a fifth tip: add 1/8 teaspoon xanthan gum to make sure the brownies don’t crumble.
You can use these general guidelines to tweak your own gluten-free brownie recipe, or follow the Martha Stewart version (but add xanthan gum for less crumbling). To watch brownies being made in the Martha Stewart kitchen, go here.
How Does My Brownie Recipe Stack Up?
When I look at my own Brownie recipe from my book, Gluten-Free 101, I see that it really leans more toward the cakey version. So, how can I modify it to be fudgier? I will follow the same steps that Martha suggests, but make these adjustments:
First, I will reduce the flour to ½ cup, omit the baking powder, and reduce the xanthan gum to 1/8 teaspoon. Second, I will increase the butter to 1 stick (1/2 cup) and omit the water or coffee. Third, I will bake the brownies for 2 minutes less than the original 20 minutes, or just until they look barely set, knowing they will continue to cook after they are removed from the oven. Of course, my new fudgy brownies will be thinner than the original because there is no baking powder to make them rise.
Carol Fenster’s Chocolate Fudgy Brownies
Reprinted with permission from Gluten-Free 101: The Essential Beginner’s Guide to Easy Gluten-Free Cooking by Carol Fenster (Houghton Mifflin Harcourt, 2014)
This is my new fudgier version of my original Brownie recipe. Be forewarned: it is intensely chocolatey. This version is plain, but feel free to add chocolate chips or nuts for added variety.
½ cup Carol’s Sorghum Blend (see below)
½ cup unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/8 teaspoon xanthan gum
½ cup (1 stick) unsalted butter or buttery spread, melted and cooled
½ cup granulated sugar
½ cup packed brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
[1] Preheat the oven to 350°F. Generously grease an 8-inch square nonstick pan (gray, not black). In a medium bowl, whisk together the flour blend, cocoa, salt, and xanthan gum until well blended.
[2] In a large mixing bowl, beat the butter and sugars with an electric mixer on Low speed until well combined. Add egg and vanilla; beat until thoroughly combined.
[3] With mixer on Low speed, add the dry ingredients. Mix until just blended. Spread batter evenly in prepared pan.
[4] Bake 18 minutes. Cool brownies before cutting. Makes 16 small bars.
Per brownie: 150 calories; 1g protein; 7 g total fat; 1g fiber; 24g carbohydrates; 27 mg cholesterol; 75 mg sodium
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.
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