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Posts Tagged ‘Gluten-Free Recipes’

Cookbook Giveaway: The Everyday Art of Gluten-Free

Gluten-Free Cinnamon Rolls

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.

The Everyday Art of Gluten-FreeThat 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.

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Beat the Wheat: Biscuits and Sausage Gravy

AKA The Ultimate Hangover Helper

There was a three-year period where I did a lot of road trips — seeing friends’ new babies, going to weddings, visiting family, soaking up the sun at the beach. And on many Sunday mornings, I’d start my drive home still feeling the aftereffects from the previous night and in need of some hangover-recovery vittles.

My vice and the only thing that cleared my head? Biscuits and sausage gravy. Perhaps the least visually appealing thing on a plate, but no matter — it’s buttery, greasy and amazing. Whether I stopped at a big chain restaurant just off the interstate or a little roadside diner, all I wanted was a cup of strong black coffee, a Coca-Cola with lots of ice, and a plate of hot flaky biscuits and thick sausage gravy. That stuff was magic and did the trick every time.

Now that I can’t eat gluten, I get little pangs of nostalgia when I pass one of the many places I know has this breakfast goodness on its laminated, photo-laden menu. So every now and then — and especially when I’ve had one too many glasses of wine the night before — I make gluten-free biscuits and sausage gravy for a late breakfast here at home. It’s easy, and they’re delicious.

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Beat the Wheat! Date-Night Chicken

Chicken

AKA He Drank Beer, But I Got Sick: The Curse of His Kiss

When I’m not playing politics here in Washington, I’m eating good gluten-free food and writing about it.  Equally happy dining in a Michelin 3-star as I am standing in line at a pupusa truck, I’m also a pretty damn fine home cook.  Living with celiac disease isn’t always easy, but spending time in the kitchen with great ingredients and a healthy sense of humor helps me bring big flavor to life, love, and work. 

A few months after I was diagnosed with celiac disease, I went out on a date.  He was careful to pick a restaurant where the chef could work around my needs.  We had a great meal – chicken with roasted winter vegetables – I drank wine, he had beer, and we walked back to his place.  He’d just come back from New Orleans, and wanted to tell me all about the bands he’d seen, the places he’d eaten, and the oystermen he’d met.  I had another glass of wine, he cracked open a beer, and a little making out led to some more making out and a half-hour into it, I started feeling sick.  Something was going desperately wrong:  My fingers felt tingly, and my elbows and knees felt like they were in a vise grip – symptoms I hadn’t felt in months. I’d been accidentally glutened.

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Sifted: Nat’l Grilled Cheese Month, Pizza Central and Corn Dog Tots

Tastespotting's Fried Chicken and Waffle Grilled Cheese is perfect for National Grilled Cheese Month!

5 Hot Links We’re Loving:

  1. National Grilled Cheese month: Tastespotting’s outrageous fried chicken and waffle grilled cheese is sweet, salty, crunchy and gooey all at once.
  2. Pizza Central: The New York Times has answers for the perfect crust, homemade cheese, drink pairings, pie trends, plus a crusade for the calzone. We can’t stop clicking!
  3. Admit it — we all crave kid food sometimes. A Cozy Kitchen’s recipe for corn dog tots is the perfect indulgence and will bring back sweet memories from years down yonder.
  4. Heard of chickpea flatbreadThe Kitchn shows you how to make socca, a naturally gluten-free snack that’s sweet, crispy and little smoky.
  5. DIY: Ditch the instant pudding mix and make your own! The Brown Eyed Baker uses it to make her cake recipes “melt-in-your-mouth fantastic.”

Craving more?

Alton Brown’s corn dog recipe has a bold kick from cayenne pepper and jalapeños. Michael Chiarello turns the calzone into dessert with chocolate. And our pizza recipe collection will have help you achieve pizzeria-quality pie in your kitchen tonight!

Finding Inspiration in Warmth

Roost Board

When planning the same holiday year after year, how do you keep your celebration fresh and interesting while maintaining a sense of tradition? We asked our favorite bloggers and food people to share what’s inspiring their Thanksgiving planning this year. From ancestor’s recipes and falling leaves, to beautiful piles of ingredients and thoughtful home decor, there was no shortage of imagination. See what motivates some of the most creative minds we know, and then start planning your annual feast.

When it comes to the fall, particularly Thanksgiving, I can only dwell upon a single word: warmth. Everything about the season exudes warmth, whether it be the earthy colors of autumn leaves, the comfort of family joined together or the late-fall harvest ingredients that make up such satisfying meals. The images above are a reflection of all that I cherish about the Thanksgiving season. Fresh herbs, warm bread, ripe seckle pears, hearty butternut squash soup and a carrot cake sure to trump any pumpkin pie — all of which are gluten-, grain- and processed sugar-free!

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