As any gluten-free baker knows, creating a wheat-free substitute for all-purpose flour might as well require a Ph.D. in chemistry. While a store-bought mix might work for one recipe (say, cookies), it could yield hockey pucks when used for bread or muffins.
That was the epiphany that Austin-based Blackbird Bakery founder Karen Morgan had eight years ago while working as a pastry chef in France. French bakers rely heavily on specific flours for their various breads and pastries, so why would we assume one all-purpose option would work equally well in all gluten-free goods? (In fact, the absence of gluten increases the need for precision in flour.)
Since then, Morgan has developed six flour blends to suit all manner of baked goods, from biscuits to cakes. In her new book, The Everyday Art of Gluten-Free (on sale today), Morgan shares mixes in dedicated chapters that showcase a number of sometimes surprising ways to use each of them. Turn her biscuit blend into tacos or ice cream cones; the donut and fritter blend could become fried calamari or gumbo; and the pie and pasta blend is your ticket to Danishes and gnocchi, and so on. Whether you’re allergic to gluten or you have chosen to eliminate it from your diet, Morgan ensures you can have muffins and cookies, rather than homemade hockey pucks.
Continue Reading Cookbook Giveaway: The Everyday Art of Gluten-Free
Booze and baked goods: These are a few of my favorite things.
It would seem Jane Danger (pictured above) understands me. Barkeep turned baker, Jane has created a stir by using cocktails and spirits as the inspiration for her pastries at her charming shop in Manhattan’s East Village, Jane’s Sweet Buns.
Prior to opening her bakery, Jane spent seven years bartending in New York City. Starting at the iconic (and infamous) CBGB’s, she worked her way through some of the coolest downtown cocktail haunts —PDT, Little Branch, and Death and Co, to name a few, and headed up the punch program at Cienfuegos. At Jane’s Sweet Buns, she’s using her skills as a craft bartender to create boozy baked goods.
“It’s always been my dream to combine my passion for baking with my love of cocktails,” Jane said.
Campari Shortbread with Lemon Rose Buttercream (Get the recipe after the jump.)
And now Jane is teaming up with Campari to create three original treats featuring the spirit.
Continue Reading Jane Danger Is Baking With Booze
Lorraine Pascale's Cookies and Cream Fudge Brownies Recipe
Loving what you do for a living makes life just that much better. And no one knows that more than Lorraine Pascale, the host of our new show Simply Baking.
Lorraine Pascale, Host of Simply Baking
A highly successful fashion model in the ‘90s, Lorraine traded in her modeling career to discover her true passion, baking.
She enrolled in Leith’s Diploma of Food and Wine course, and learned about every aspect of food. She also worked in the kitchens of UK hotspots The Square, Petrus, The Mandarin Oriental, The Wolseley, Hakkasan and the Hummingbird Bakery.
Continue Reading Simply Baking With Lorraine Pascale