Full disclosure: I’m not a vegan. I respect what people who follow the vegan diet doing by omitting animal products from their diets, but it’s not a diet I choose to follow. I am interested in baking and cooking vegan, however. Many of the people who take my cooking classes follow vegan as well as…
Celiac
When is Cauliflower Not Cauliflower: When it’s (Gluten-Free, Grain-Free) Couscous
For Christmas this year, I tried harder than ever to give people presents that were really suited toward their needs. Not that I don’t always try to please people with presents suited to their tastes, but as Christmas draws nearer every year I start to panic a little about those of my loved ones who…
Gluten-Free Marzipan White Chocolate Pecan Pie
Texan that I am, I am naturally (because the pecan pie was originally a Texas thang, y’all) inclined to bake pecan pies. Many pecan pies a year. And not just for Thanksgiving dinner. Although plain pecan pies with the basic syrup – egg custard in a tender, flakey crust are delicious in their simplicity, dressed…
Problem Resolved: Perfectly Baked Gluten-Free Yeast Bread
When Phillip and I visit a new city, we choose a hotel in the midst of the area of the city we most want to see and then see the city intimately on our runs, and then by walking from the hotel to the sites we want to visit. Exploring a city on foot allows…
Guilty Pleasure: Gluten-Free Sweet Potato Dessert Bars with Roasted Marshmallow Creme
Phillip and I just returned from a trip to Wales and Ireland, the purpose of our trip having been to run the Snowdonia Eryri Marathon. I have bittersweet feelings about being back. I love being home. I love seeing my family and being with my pups again. However, I really miss the people and landscape…
Gluten-Free Savory Risotto-Stuffed Acorn Squash with a Secret Ingredient
For years people over-looked the culinary range of possibilities of this ingredient. Artificial, well-known versions of this ingredient fill grocery store shelves; authentic, lesser known, but better quality versions are difficult to find. Step-sibling to the more popular and preferred darker varieties of its substance, some people even doubt that the this ingredient even deserves…
Recovering Traditional Naturally Gluten-Free Hopi Ingredients: Blue Corn Mesquite Flour Tortillas
I’m currently reading Medieval Tastes: Food, Cooking, and the Table, written by food historian Dr. Massimo Montanari. Dr. Montanari, within the context of discussing the history of medieval food and cooking, notes that in contemporary times we try to “authenticate the present by recalling the past, to legitimize what we are making now by saying…
Do Your Happy Dance: Milk Bar’s Corn Cookie Recipe, Gluten-Free
The Background I knew from the beginning of the episode of Chef’s Table devoted to Momofuku’s Milk Bar founder Christina Tosi’s life that she is a pastry chef whose food I can understand and to which I can relate. Totally unapologetic about her sweet tooth, Tosi embraces sugar and desserts instead of demonizing them. She…
Make These Gluten-Free Cocoa Jelly Muffins For Mom
This morning I heard a guest on a radio show tell about his mother’s ultimate sacrifice: her life. This guest, Frank Grunwald, was imprisoned in Auschwitz with his mother, father, and older brother when he was only eleven years old. Although the Indianapolis Star tells Mr. Grunwald’s story in full, it doesn’t tell why Mr….
