Thank you to everyone who attended the desserts class at Kitchen Conservatory on Sunday. I’m always surprised when a class sells out. Here are some books, products, and random things I talked about to the class or individuals.
- How to make your own gluten free flour blends
- Some of my favorite tools for baking
- How to convert recipes to gluten free
- I use the dip and sweep method when measuring flour.
- Gluten free focaccia bread – sliced horizontally, it’s the best bread for sandwiches
- Get your gluten free buns here
- English muffins recipe
- More bread recipes
- How to make croutons
- Easy stuffing recipe
- Favorite pumpkin recipes – gluten free donuts, muffins, microwave cake, pie, etc.
- This key lime pie has the perfect gluten free graham cracker crust
- Chocolate cake with the easiest ganache topping
- Tapioca gel (or tapioca egg) as xanthan and/or egg substitute idea
- I forgot about posting the banana oatmeal cookie. Out of sight, out of mind. It’ll be here before too long.
There is no single right way to approach wheat free baking. I’d encourage everyone to look at a variety of sources to find the style of baking that suits your needs.
Sites for specific needs:
- Against All Grain – beautiful paleo blog
- Fork and Beans – stunning gluten free, vegan creations
- All Gluten Free Desserts – curated by Shirley at Gluten Free Easily (link to her Facebook page). Recipes are marked as vegan, dairy free, etc. and often include ideas for substitutions.
CookWise by Shirley Corriher is my favorite cookbook. It is not a gluten free cookbook, though most recipes could easily be converted to gluten free. Check it out at a library if you don’t want to purchase it. Each recipe has an explanation of why certain ingredients were used, along with many troubleshooting tips that apply to gluten free baking. I’ve borrowed many techniques directly from this book.
Gluten free resources/news/books:
- University of Chicago Celiac Disease Center – excellent source for factual information about celiac disease. Site includes many printable fact sheets here.
- The FDA has defined “gluten-free” for food labeling
- Adam’s Gluten Free Surprise – easy to read educational book that helps children of all ages understand what gluten free means. Excellent for schools, relatives, medical professionals, and anyone else who needs a simple explanation of the gluten free diet required for people with celiac disease.
- Great gluten free pasta is available at Dierbergs, some Schnucks, and Whole Foods – Bionaturae (look for gluten free on package)
I mentioned chia during the class, then promptly went off on a tangent. Chia seeds are packed with fiber and all sorts of good things. They can be used to thicken smoothies, replace an egg in recipes, or in sweet treats. Here’s an easy recipe for chocolate chia pudding.
If you like tapioca, you'll love this healthy chocolate pudding. SO easy to make with chia seeds. This pudding will continue to thicken the longer it's refrigerated. Gluten free, vegan, and surprisingly good.
- 1 tablespoon cocoa powder
- 1.5 tablespoons raw sugar
- 1.5 tablespoons chia seeds
- 1/2 teaspoon vanilla (paste or extract)
- 1/2 cup almond milk
In a mug, combine cocoa, sugar, chia seeds, and vanilla. Gradually pour in almond milk and stir thoroughly. Chill in fridge (or freezer) for an hour or so to thicken. Top with coconut whipped cream as needed.
Coconut whipped cream - Open can of cold (full fat) coconut milk without shaking. Scoop the thick coconut cream into a bowl (not the watery part though, save it for another recipe or drink). Sweeten and add vanilla to taste. Whip until fluffy by hand or with a mixer.