Archive for January, 2010
what is it about being cold and wanting to eat? it doesn’t really warm you up but somehow it takes the edge off. as rice month comes to a close we wanted to share a recipe for one of our favorite sweet, comfort foods…rice pudding. and it’s vegan! If you’re feeling experimental you could try making it with leftover rice, but we’d advise you to reduce the coconut milk and cooking time. this recipe was adapted from a recipe on epicurious. you can add a garnish and serve it in fabulous glassware to a table of friends OR you can stand over the stove and eat it warm, straight out of the pot with a big wooden spoon. we’re partial to the second option…
Creamy coconut rice pudding
1 14-ounce can light unsweetened coconut milk
2 14-ounce cans regular unsweetened coconut milk
2/3 cup sugar
2/3 cup unsweetened shredded coconut
2/3 cup short-grain or long-grain rice (such as arborio or jasmine)
1 tsp cinnamon
3/4 tsp salt
2 tsp gf vanilla extract
Combine coconut milks, sugar, shredded coconut, rice, cinnamon and salt in heavy large saucepan. Bring mixture to simmer over medium heat, stirring occasionally. Reduce heat to a simmer and cover partially, cooking until liquid is slightly translucent and pudding is thickened, stirring and scraping bottom and sides of pan frequently, about 35 to 45 minutes. Stir in vanilla extract.
Divide pudding among dessert glasses or short jars. Serve warm or at room temperature.
To spice it up before serving: Sprinkle with cinnamon, crispy coconut or grated lime peel, fan fresh mango slices over it, or add raisins near the end, when you add the vanilla extract.
*photo from epicurious.com
The Gluten Free Lab is excited to introduce a new facet of our interactions with the world! This coming March, we are slotted to teach a class at the über-hip Relish Culinary Center in Headlsburg. Join us for our Baking with Alternative Flours class where we’ll share our years of gluten-free baking experience with you. We will share invaluable information about the characteristics of our favorite and most cost-effective gluten-free flours, special additives such as xanthan gum, and the best substitutes for everyday cooking tasks like dredging, breading, making gravy and thickening sauces, demonstrating a cheese sauce. Then our hands-on participants will make yeast dough for cinnamon rolls and quick banana bread. While those goodies are baking, we’ll shift to making four different batches of sugar cookies—same recipe, different flours—followed by a side-by-side tasting of all the baked goods right out of the oven. Each participant will leave with a comprehensive list of gluten free flours and their properties, experience baking with the most common types of flours, and a better understanding of which flours suit his/her personal preference. Just look at everything we’ll taste!
- Mac & Cheese
- Sugar Cookies made with four different flours (rice, soy, garbanzo and buckwheat)
- Cinnamon Rolls with Cream Cheese Icing
- Banana Chocolate Swirl Bread
- “Schwag” bag of gluten-free goodies
Sign up quick! This class is sure to fill up fast.
Sunday, March 7
Relish Culinary Center, Healdsburg
Note: The Relish Culinary Center is not a certified gluten-free cooking environment. Ingredients with gluten will not be used in the class but the environment may contain trace amounts. Dairy products (butter and/or cheese) will be used in all recipes.
Whoa, who knew there would be a summer camp dedicated just to Celiacs?! Well whaddayaknow, the Bay Area is lucky to be in close range to the first Celiac Camp to California!
From the website: At 138 acre Camp Arroyo for its fourth year (July 25-30, 2010), Camp Celiac will again have numerous fun activities including: Rock Wall Climb, Challenge/Ropes Course, Boating, Swimming, Sports, Arts & Crafts, and Nature – all in a safe and Gluten-Free environment! Camp Celiac recognizes the Taylor Family Foundation for again hosting our camp at Camp Arroyo. The Taylor Family Foundation’s mission is to preserve the wellness and enhance the quality of life for children in Northern California with life-threatening and chronic illnesses, disabilities, and youth at risk through unique therapeutic experiences and support. For more information, please visit www.ttff.org.
For more information about menus, activities and fees, mosey on over to the Camp Celiac website. We hear that the camp fills up very quickly, so if you’re interested sign up right-quick!
I don’t usually have the gumption on Sunday mornings to make breakfast from scratch, so I generally rely on Pamela’s Baking & Pancake Mix for a helping hand. (And if you haven’t already tried Pamela’s, it is one of the very best GF pancake mixes out there, so get thee to a store or buy it online here!) But this morning I wanted to try and make a stick-to-your ribs pancake from scratch, one that would easily fit into our featured flour of the month: rice flour.
These are hearty and thick with an oatmeal-like texture on the outside and a soft, velvety crumb on the inside. Plan to add more milk than the recipe calls for if you like a thinner ‘cake.
Not your typical pancakes
3/4 cup brown rice flour
1/4 cup sorghum flour
1/4 cup instant potato flakes
1/4 cup almond meal
1/2 teaspoon xanthan gum
salt to taste
3 teaspoons baking powder
1 1/4 – 1 1/2 cups milk or milk substitute
In a medium bowl, whisk together dry ingredients, brown rice flour through baking powder. In a small bowl, whip egg and milk until just combined, then add to dry ingredients all at once, stirring with a whisk until the batter just comes together.
Cook on a hot, greased griddle or nonstick pan, using about 1/4 cup of batter for each pancake. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side. Makes 8-10 pancakes.
Growing up in an Irish pub has its perks, but for John Crowley, owner of Petaluma’s, Aqus Café, it left him feeling community-less when he came to America. The idea of “third space,” as he refers to it, involves a meshing of work, home and community. So creating a third space in Petaluma is what he sought out when he opened his café.
Aqus is a culmination of music, art, food and family, all of which is hosted in an industrial-feeling warehouse space where people can connect on any and all levels. This ambiance is vividly illustrated by the pile of business cards and flyers on a table near the bathroom. And there is an all-inclusive feeling at Aqus, as if you were in someone’s giant living room, listening to music while they make you lunch. And to make you feel even more welcome, they offer gluten-free sandwiches and paninis, polenta pie, numerous salads and often GF baked goods, too. And he’s looking out for everyone with vegetarian and vegan offerings as well. [Please note that while Aqus staff is trained in cross-contamination, this is not a dedicated gluten-free kitchen.]
John’s work does not stop in the café, however, it extends further into the community with brother Tim Crowley, and a pet-project they call Veggie Friday. They are introducing the idea of vegetarian options being offered in restaurants in an effort to promote health of body and planet. Visit the Veggie Friday website or stop by the café to get more info on this project.
These Irish fellas make you feel like family, kind of like you do when you walk into an Irish pub, and they’re doing their part to build and give back to their community.
Oh, dear readers, we saw so many new & exciting products at the Fancy Food Show! Where to begin, where to begin…
Well, we “suffered” through both halls at San Francisco’s Moscone Center, and each hall was packed to the gills with exciting food vendors from all around the globe. As we walked the aisles, our feet grew sore, our shoulders were burdened under the weight of ALL THOSE SAMPLES, our stomachs became full with ALL THOSE SAMPLES, but our hearts lightened at the sight of so many GLUTEN-FREE-FRIENDLY PRODUCTS!
And here’s what we saw. There are three major players in the up & coming GF food trend: Gluten-free sauces/dips/dressing; products, especially chips, made from roots (like cassava, taro or sweet potatoes); and a wide range of yummy foods that just happen to be gluten-free.
Look for these sauces on your grocers’ shelves in the coming months:
Tamari sesame, tamari ginger, tamari peanut, szechuan, teriyaki, thai peanut, sweet & tangy and asian bbq sauces from San-J
Bayou creole, maui sunset and milano marinara sauces from Gourmet Mom’s
A whole slew of fun barbeque sauces and accoutrement by Bone Suckin’ Sauce
Honey grilling sauces from Honey Ridge Farms, where they make their own honey vinegar
Tamarind & garlic, tomato & chilies, cilantro & coconut, dates & tamarind, cashews & cream cooking sauces by Stonehouse 27
Pineapple ginger, honey dijon, truly teriyaki, lemon pesto and coconut peanut culinary sauces from Simply Boulder
And there were lots of yummy chip alternatives:
Baked lentil chips by The Mediterranean Snack Food Company, including flavors like rosemary & olive oil, sea salt, cucumber dill and sea salt & cracked pepper
Sweet potato crackers by Polka Dot Bake Shop
Hippie Chips by Rock ‘n’ Roll Gourmet, including flavors like white room cheddar, memphis blues barbeque, sea of love salt, lime is on my side cracked pepper, woodstock ranch, haight-ashberry jalapeño
Cassava chips by Joseph Banks, including flavors like sea salt, chili & kaffir lime, roasted tomato and cracked pepper
Seed crackers by Mary’s Gone Crackers, including flavors like original, caraway, black pepper, herb and onion
Sticks & Twigs by Mary’s Gone Crackers, including flavors like chipotle tomato, sea salt and curry
Other noteworthy products include:
Allergen-free baking mixes by Something Good (we tried the cupcakes and the bread mix and they certainly were SOMETHING GOOD!)
Fruit-filled ravioli cookies by Zix Cookies (local vendor alert for all you Sonoma County readers!)
Mesquite pod flour by Dowd & Rogers
Pound cake minis & challah muffins by New Harvest Naturals
Cabernet flour (that’s right, grape flour!) by Marché Noir Foods
Baking mixes & pasta by Hodgson Mill
GfG gluten substitute by Orgran (use 1 part to 5 parts flour to mimic the protein strand structure of actual gluten — please report back if you’ve used this!)
Gourmet cookies by Montana Monster Munchies (they grow and mill their own certified GF oats!)
GF ice cream cones by Let’s Do
. . .
We’ll continue to report as we taste and evaluate, and as we make further contact with the vendors. In the meantime, tell us if you have opinions about any of these exciting products!
The Gluten Free Lab has a gluten-free food hangover. The fancy food show was extensive and it’s clear that gluten-free foods are one of the up & coming food trends of 2010! We met lots of nice people from all over the world, purveyors of delicious foods, some of which just happen to be GF. Stay tuned for the full report and new products to look for on store shelves this year!
I am NOT a marshmallow fan. It may have something to do with a distant memory of popping mini-marshmallows at great quantity while watching a scary movie about a single girl on a sickening roller coaster ride. That nauseous feeling, we’ll call it marshmallow-induced-nausea, is just around the corner every time I take a bite of one of those giant white puffs. But melt down a bunch of those puff-balls, mix it with some crispy rice puffs and butter, and I’m SO on board for that goodness.
In honor of it being Rice Month, I wanted to make a rice crispy treat that would have a little extra sumfin-sumfin to it, and the way I saw it, there was only one way to do that. Homemade marshmallows. Which are an amazing food to whip up, especially with kids, because they’re like an edible science project. You essentially have a clear liquid that gets whipped into a warm, white froth (a stand mixer is an essential component here) and then hardens into a foamy disc, not dissimilar to a NERF toy.
Still, I have to admit: the homemade marshmallows, while they’re LOADS better than the puff-balls that live in plastic bags, are still a little strange. I mean, the texture is completely bizarre – puffy yet airy yet boasting a substantial chew. I enjoyed them best before they set, when I could pull a hunk of whip out of the bowl of my mixer and lick it off my finger, like so:
The rice crispy treats turned out yummy and gooey, and considering how simple it was to make both a homemade marshmallow and the rice crispy treats, I’m not sure I’ll ever buy a bag of puff-balls again. Oh, and a quick note about using Rice Krispies brand cereal: this cereal DOES contain malt flavoring, and some Celiacs I know can tolerate it while others cannot. You can substitute any cereal you like (or can tolerate) for the rice cereal called for in the recipe below.
. . .
Marshmallows (Alton Brown’s recipe)
3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners’ sugar
1/4 cup potato starch
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. If you are going on to make rice puff treats, set aside half of the freshly whipped marshmallow and proceed to instructions for Rice Crispy Treats. With the remaining half, prepare the pan as follows.
Combine the confectioners’ sugar and potato starch in a small bowl. Lightly spray a 9 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and potato starch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour half the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
Rice Crispy Treats
3 tablespoons butter
half a batch of marshmallows, recipe above
10 cups rice puff cereal
Melt butter in a large, heavy pot over medium heat. Add fresh marshmallow and stir until the consistency thins and the marshmallow combines with the butter. Add rice puff cereal and stir until thoroughly coated with marshmallow mixture. Press into a 9×13-inch baking dish coated with cooking spray. Use a greased spatula to help smooth. Allow to harden at room temperature, 20 minutes or more, then cut into squares and serve.
The Gluten Free Lab is heading to the Winter Fancy Food show next Tuesday. This is a three-day event that takes up both halls at the Moscone Center in San Francisco (read: it’s fricking H-U-G-E!), and our goal is to scout out up & coming GF products and to taste as many foods as our bellies will hold. We promise to report back on the most promising finds…but be forewarned: we’ve heard the Italian Cheese department of the food show is rather delicious and rather captivating, so if our GF findings are a little slimmer than you had hoped you’ll know why!
Here’s who’ll be representing from the GF world:
A Taste of Alberta – Alberta Agriculture and Rural Development
Gluten-, wheat-, dairy- and nut-free bakery products plus all-natural fruit-filled honey and honey glazes.
A variety of bush breads, Australian Scone and damper mix, a range of wheat free/gluten free baking mixes and the world’s leading all-natural satiety product.
Byron Bay Cookie Company
Byron Bay, Australia
Gluten-free options ranging from cookies crammed with rich creamy choc chunks, plump ripe fruits, fresh roasted nuts or subtle spice blends to wafer thin crackers loaded with flavor.
Unique fresh and natural food offerings including pesto, spreadable cheeses, organic salsa, hummus and bean dips as well as Sonoma brick and cubed Jack cheeses.
Conte’s Pasta Co.
Vineland, New Jersey
Gluten-free line includes ravioli, stuffed shells, gnocchi, pierogi and micromeals, all are all-natural, wheat-free, soy-free (exluding our meatballs), non-GMO, and contain no WBRO. Gluten-free gnocchi and potato/onion pierogi are also casein-free.
Devya Indian Gourmet
With unique “mom made” recipes and an authentic Indian flair, the company offers a flavorful family of certified organic and gluten-free Indian products.
Edward & Sons Trading Co.
Supplier of natural, gourmet and organic grocery items including gluten-free ice cream cones.
Food Should Taste Good
Needham Heights, Massachusetts
An all-natural snack brand created with the notion that food should taste good and be good for you. Beyond their award-winning taste, these snacks are certified Gluten Free, Vegan, Kosher, are lower in sodium, and a good source of fiber. Available in core varieties like Multigrain, Sweet Potato, and Olive—and exciting new flavors, too.
Funfresh Foods Inc.
Gluten free baking mixes and flours.
Glutino USA – Gluten Free Pantry
Glutino is a manufacturer and distributor specializing in gluten free products ranging from baking mixes and snacks to bread and frozen meals.
Gourmet Moms, Inc
Pensacola and San Francisco, Florida
A world of international flavors! Try their line of all natural entrée sauces from creole to marinara. They are gluten free, preservative free and vegetarian until meat or seafood is added.
Kind Healthy Snacks
New York, New York
Nutrition bars made with premium whole nuts, dried fruits and honey.
Natural Alpha Omega
Santa Fe Springs, California
Gluten and Dairy Free All Natural Indian Curry Spice Mixes, gluten-free, egg-free, and dairy-free Chili ketchup, gluten-free and dairy free soy yogurts (kosher certified) in eight flavors.
New Harvest Naturals
Pure, simple and delicious choices including Gluten-Free Pound Cake Mini’s (3 flavors), Gluten-Free Challah Muffins (4 flavors), Gluten-Free Chicken Meatballs (2 flavors), as well as complete frozen gourmet meals and frozen entrees-offer convenience and quality, at a price you can afford.
Organic, gluten-free dog treats.
Brooklyn, New York
A convenient, tasty grab-and-go treats made from yummy dried fruit and roasted nuts.
Savory Creations International
San Mateo, California
Manufacturer of all natural broths, stocks and demi glace. No MSG, gluten free & trans-fat free.
Simply Boulder Culinary Sauces
Sauce flavors include coconut peanut, honey dijon, truly teriyaki, lemon pesto, and pineapple ginger. All of products have the celiac sprue association recognition seal for gluten-free products.
Stonehouse 27 Spice Co.
Exotic, unique, gluten-free cooking sauces with the flavors of Portuguese & British Indian cuisine. Mouth watering flavors include Tamarind & Garlic, Tomato & Chilies, Cilantro & Coconut, Dates & Tamarind, Cashews & Cream. Our premiere line is perfect for Simmering, Grilling, Baking, Dipping or Marinating meats, seafood, poultry or vegetables to create home-style gourmet meals.
VerMints is dedicated to offering a natural alternative to “not so natural” breath mints and pastilles by integrating natural and/or organic ingredients into its refreshing mints. VerMints are KSA Kosher, gluten-free, peanut-free, GMO- free, vegan and contain no artificial flavoring, coloring or sweeteners.
Vibrant Flavors, Inc.
Vibrant Flavors develops and all natural snack foods for speciality, retail, foodservice and private label markets.
Wild Thymes Farm, Inc.
Greenville, New York
Sauces, marinades, vinaigrettes, salad dressings, salad refreshers, cranberry sauces and chutneys. Products are all-natural, kosher, gluten free, low sodium, low-fat and free of cholesterol, sulfites, saturated fats, trans fats and artificial preservatives. Hailed by Oprah’s “O List” as “things we think are just great”, products are fresh, innovative and simple to use.
It’s a serendipitous coincidence that Relish Culinary Adventures, a culinary education business in Healdsburg, California, is offering a hands-on cooking class that fits right into our grain of the month: RICE! These classes are a ton of fun…in fact, you’ll have a chance to attend our upcoming “Cooking With Alternative Flours” class in March. But for now, check out this class that will teach you all about cooking with rice in its many varities.
. . .
Join chef Mei Ibach for this tour of Asia through a wonderful assortment of recipes that include different types of exotic rice. Mei will introduce guests to the amazing flavors of Chinese Black Forbidden Rice (once grown exclusively for the emperor of China), Bhutanese Red Rice, Thai Jasmine Brown Rice, and more through wonderful recipes and cooking techniques from each of these countries. Guests will learn about short vs. long grain, whole grain vs. “polished” rice, health benefits and sustainability issues. In addition, Chef Mei will share creative yet practical ways to include these very different rice options into everyday meals, plus some lesser known methods such as clay pot cooking. A complete buffet lunch will be served with local wines, allowing us to have some fun pairing wine with Asian flavors.
- Bhutanese Red Rice with Lamb Curry Branyani
- Chinese Clay-Pot Jasmine Rice with Shitake Mushrooms
- Thai Green Papaya Salad with Grilled Prawns and Sweet & Sticky Rice
- Japanese Grilled Sushi Rice Cakes with Miso Glaze
- Forbidden Black Rice Pudding with Coconut Syrup and Palm sugar
Relish cooking classes include 8 ounces of wine per person served to all participants over 21 years of age. Additional wine is available for purchase by the glass or bottle.