tag:blogger.com,1999:blog-73713551022951098752024-02-07T17:02:06.832-08:00The Gluten-Free RadicalNavigating my way through life without gluten.The Gluten-Free Radicalhttp://www.blogger.com/profile/12871518557799641267noreply@blogger.comBlogger60125tag:blogger.com,1999:blog-7371355102295109875.post-28075478122662198562015-11-14T16:28:00.001-08:002015-11-14T16:30:26.156-08:00Smitten Kitchen's Warm Potato Salad <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5X1gX_FDdaSpt_RUgEPHlooseNmq07jJcSGhNISccIGyTTx_CD0DtKJG0GO0cTrhnr3b3o1rQmnsGbKDb1KPr9KtQGa2DLkcGttWIkWyCPcenOth4AgxAiriimd1_keK3TP4f4N69GpU/s1600/2015-03-30+20.30.32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5X1gX_FDdaSpt_RUgEPHlooseNmq07jJcSGhNISccIGyTTx_CD0DtKJG0GO0cTrhnr3b3o1rQmnsGbKDb1KPr9KtQGa2DLkcGttWIkWyCPcenOth4AgxAiriimd1_keK3TP4f4N69GpU/s400/2015-03-30+20.30.32.jpg" width="400" /></a></div>
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<i>The sun is setting at 5 PM now, so getting photos of my dinner that look nice is hard!</i></div>
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When I first saw Smitten Kitchen's <a href="http://smittenkitchen.com/blog/2015/03/potatoes-with-soft-eggs-and-bacon-vinaigrette/">recipe for potatoes with soft eggs and bacon vinaigrette</a>, I knew I had to make it immediately, as it was a perfect combination of things that I love (potatoes! bacon! vinaigrette! soft eggs! some greens to make it healthy!) I made it for dinner the next night even though I didn't have all of the right ingredients on hand, and it is such a well-written formula that tweaking it to use slightly different ingredients still yields a delicious warm potato salad.<br />
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So! I have made this half a dozen times since Deb <a href="http://smittenkitchen.com/blog/2015/03/potatoes-with-soft-eggs-and-bacon-vinaigrette/">posted the recipe</a>, and have figured out that I prefer this meal with poached rather than soft-boiled eggs (I find peeling soft eggs without crushing them to be rather difficult, alas), that it works better with greasier bacon so that there is sufficient bacon grease for the vinaigrette, that it is just fine without blue cheese, and that boxed salad greens work very well when your local grocery doesn't stock frisee.<br />
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Though I tend to make a couple ingredient changes from the original, I am just posting this as a recommended recipe, rather than posting a recipe here, because Deb's recipes are always so beautifully done and well-tested. You should make this, it is delicious and gluten-free, and by skipping the cheese it is dairy-free too!The Gluten-Free Radicalhttp://www.blogger.com/profile/12871518557799641267noreply@blogger.com0tag:blogger.com,1999:blog-7371355102295109875.post-86200195562826988052015-08-29T07:00:00.000-07:002015-08-29T09:20:50.603-07:00Gluten free chocolate cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJIFTIhKq1pY1cbOdrfnbjTywWz6z_6dnfHhNfUCPRtAOP7HhL_wjcZOe2Nm7qnLSQP0zJaY5WZr2R9IG6SX5CCIUpRqQY36m9iXygO5_XfbmaovICCI7hzTBR9iT3S6ctAX0jRBuzPc/s1600/2015-08-08+18.09.16+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJIFTIhKq1pY1cbOdrfnbjTywWz6z_6dnfHhNfUCPRtAOP7HhL_wjcZOe2Nm7qnLSQP0zJaY5WZr2R9IG6SX5CCIUpRqQY36m9iXygO5_XfbmaovICCI7hzTBR9iT3S6ctAX0jRBuzPc/s400/2015-08-08+18.09.16+copy.jpg" width="400" /></a></div>
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<i>Chocolate cake, ganache, whipped cream, and peaches!</i></div>
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Here is a recipe for a gluten free chocolate cake that is
delicious and moist and doesn’t dry out for a few days!<br />
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My spouse’s grandmother has been gluten-free for a couple
years now, and one of the tips she gave me recently was to use Bob’s Red Mill’s
<a href="ttp://www.bobsredmill.com/gluten-free-1-to-1-baking-flour.html">1 for 1 Gluten Free flour blend</a>.
I have used their other <a href="http://www.bobsredmill.com/shop/gluten-free/gluten-free-all-purpose-baking-flour.html">all-purpose GF mix</a> in the past and didn’t like it as much, possibly because of the use of bean
flour, but the 1 for 1 mix is made of different flours. <o:p></o:p></div>
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<i>This is not a paid advertisement for Bob's Red Mill, nor do they know who I am (though Bob Moore did get his seminary degree through my Alma Mater!) I just love their products.</i></div>
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The idea behind 1 for 1 is that you can adapt a normal (gluten-containing) recipe to be gluten free, just by using this mix instead of wheat flour, and it should turn out well. It is the same idea as the Better Batter and Cup for Cup mixes, but I have not ever used those blends, so I can’t attest to how good those are.<o:p></o:p></div>
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This recipe is nearly identical to Pioneer Woman’s recipe for <a href="http://thepioneerwoman.com/cooking/2013/05/chocolate-strawberry-nutella-cake/">strawberry Nutella cake</a> . The differences are the use of a gluten-free flour blend, that this recipe only makes one layer of cake instead of two, and I added an extra egg which helps keep the cake from crumbling.</div>
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<br />
Gluten free chocolate cake<br />
<br />
<a href="http://thepioneerwoman.com/cooking/2013/05/chocolate-strawberry-nutella-cake/">Adapted from Pioneer Woman</a><br />
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Ingredients<br />
<br />
<div class="MsoNormal">
1 stick of butter (8 tablespoons)<o:p></o:p></div>
<div class="MsoNormal">
2 heaping tablespoons cocoa powder<o:p></o:p></div>
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½ cup boiling water<o:p></o:p></div>
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1 cup gluten-free flour mix (Bob’s Red Mill 1 for 1 flour
blend is what I have tested this recipe with)<o:p></o:p></div>
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1 cup granulated sugar<o:p></o:p></div>
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A pinch of salt<o:p></o:p></div>
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¼ cup buttermilk<o:p></o:p></div>
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2 eggs<o:p></o:p></div>
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½ teaspoon baking soda<o:p></o:p></div>
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½ teaspoon vanilla extract or spiced rum<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
<i>Makes one layer. For a double-layer cake, double all ingredients and use two cake pans.</i></div>
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<br /></div>
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Preheat oven to 350 F. Grease a round 9” cake pan, and line
the bottom of the pan with parchment paper that is lightly greased (The first time I made this recipe
the cake fell apart but when I made it again with the parchment paper it helped
prevent this).<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Ui4X4Zsp-vDMe2Sy395wSAkGIVw_8QknwLNPdSENhyphenhyphenJ-JzWRyslS8lomUZTdKBAeMF2iBvzAuzqsK58nEsECy3VvTSORjxaZh-TMHRQzFfQlO26q_CsVShF_jIu4Xw-N7hVc5SFyPRs/s1600/2015-08-08+14.13.54.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Ui4X4Zsp-vDMe2Sy395wSAkGIVw_8QknwLNPdSENhyphenhyphenJ-JzWRyslS8lomUZTdKBAeMF2iBvzAuzqsK58nEsECy3VvTSORjxaZh-TMHRQzFfQlO26q_CsVShF_jIu4Xw-N7hVc5SFyPRs/s400/2015-08-08+14.13.54.jpg" width="400" /></a></div>
<div style="text-align: center;">
<i>Parchment paper is really helpful for preventing GF baked goods from sticking </i></div>
<br />
<div class="MsoNormal">
Melt the butter in a saucepan over low heat. Once melted, add the cocoa powder and stir until smooth. Add the boiling water and stir again. Turn off the heat and set the cocoa mix aside.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfJMSZ_7huJGRipSOCbFRD0DPFX6LsCAsfTivZY912xxjOYZeK4zvnZYev9Qhkw3DnBOEVedb-wTHkJu-RaT9AeI3XEpQ8RMtsdjO-ff9GlQqzuM1O9ui_eFGjBd3BSNF8hPT40q8ROPQ/s1600/2015-08-08+14.23.32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfJMSZ_7huJGRipSOCbFRD0DPFX6LsCAsfTivZY912xxjOYZeK4zvnZYev9Qhkw3DnBOEVedb-wTHkJu-RaT9AeI3XEpQ8RMtsdjO-ff9GlQqzuM1O9ui_eFGjBd3BSNF8hPT40q8ROPQ/s400/2015-08-08+14.23.32.jpg" width="400" /></a></div>
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<i>Here is the melted butter, cocoa powder, and boiling water all mixed together</i></div>
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Mix the buttermilk, baking soda, eggs, and vanilla or rum together in a small bowl or mixing cup (I ran out of vanilla extract and used some amber rum that I had on hand and it added a nice flavor to the cake. Use what flavoring you prefer). Set aside.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggGmYRYwR1Ef7BsRdNNuKzw_Yxr9Kg0ESBoKIQLlqhGtaTQIVaW5w1rXID2e-SntyzzyUDllMMBWWJ0SoDyr8zfW1HgekDdZxszsTPB0KS_OiFMUSv87FwHogrWfHdcyu5Z5-CUAQH6D4/s1600/2015-08-08+14.26.56+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggGmYRYwR1Ef7BsRdNNuKzw_Yxr9Kg0ESBoKIQLlqhGtaTQIVaW5w1rXID2e-SntyzzyUDllMMBWWJ0SoDyr8zfW1HgekDdZxszsTPB0KS_OiFMUSv87FwHogrWfHdcyu5Z5-CUAQH6D4/s400/2015-08-08+14.26.56+copy.jpg" width="400" /></a><br />
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<i>Buttermilk, baking soda, eggs, flavoring mixed together</i></div>
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Mix the sugar, GF flour, and salt together in a large bowl. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsmUIrD7sg2argSWSxtYrceNt2eF6evDyGN8_BBM9jIg6mFW84_R5nzYIbWYOBT7feD986npwzFXY22D3a-RlPxif2XIw9FJ2gZ1CyyPQsTxphvR2bmnQGRz763amBpcUjFKewc7wHX0w/s1600/2015-08-08+14.19.16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsmUIrD7sg2argSWSxtYrceNt2eF6evDyGN8_BBM9jIg6mFW84_R5nzYIbWYOBT7feD986npwzFXY22D3a-RlPxif2XIw9FJ2gZ1CyyPQsTxphvR2bmnQGRz763amBpcUjFKewc7wHX0w/s400/2015-08-08+14.19.16.jpg" width="400" /></a></div>
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<i>The dry ingredients whisked together</i></div>
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Slowly add the cocoa mixture to the flour mixture and stir until smooth.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg44cI84zU1nQlzZ5EtS7Yb9Yk6fbifZS51CkQtqe7aF3ezjutTMMrzr67gkfSUeIYQNElXmEWm6Nlgri3Zz9m6-0XIxgVEdiDUH32xAMAUdIF0OM25H7nEzrBI2KLGGN6T-9nRH3lQy2s/s1600/2015-08-08+14.27.58.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg44cI84zU1nQlzZ5EtS7Yb9Yk6fbifZS51CkQtqe7aF3ezjutTMMrzr67gkfSUeIYQNElXmEWm6Nlgri3Zz9m6-0XIxgVEdiDUH32xAMAUdIF0OM25H7nEzrBI2KLGGN6T-9nRH3lQy2s/s400/2015-08-08+14.27.58.jpg" width="400" /></a></div>
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<i>At the beginning of mixing... </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHPGJd7c8jqZp3g5Nuio9nNnnRrg_nhlziZ6y-3qIE2_PFNRA4R4jk4onfMNN4VGIBHd2cGOuOwuYih98kg7PW6879V9TeqV64SxgumdntyYvpWqaSW27qf1S8B8oOSSTdpUy-VsftId4/s1600/2015-08-08+14.28.40.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHPGJd7c8jqZp3g5Nuio9nNnnRrg_nhlziZ6y-3qIE2_PFNRA4R4jk4onfMNN4VGIBHd2cGOuOwuYih98kg7PW6879V9TeqV64SxgumdntyYvpWqaSW27qf1S8B8oOSSTdpUy-VsftId4/s400/2015-08-08+14.28.40.jpg" width="400" /></a></div>
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<i>And after mixing a while the batter turns to a dough-like consistency</i></div>
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Pour in the buttermilk mixture and mix until all ingredients are well incorporated.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKHxwDPhyphenhyphen9NgBb725xVFk3HQNBZUAQLFgvXHBlpGa4qvUjEpCj6rfjlfDhTiq8tFLTvhKLGx1gK9uKkmr9PGBo8pc3NbCys-Q0uond_4Uy1klmLGUFHrjVZFMPm-0IYs_ROufV4HZrGgA/s1600/2015-08-08+14.28.56.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKHxwDPhyphenhyphen9NgBb725xVFk3HQNBZUAQLFgvXHBlpGa4qvUjEpCj6rfjlfDhTiq8tFLTvhKLGx1gK9uKkmr9PGBo8pc3NbCys-Q0uond_4Uy1klmLGUFHrjVZFMPm-0IYs_ROufV4HZrGgA/s400/2015-08-08+14.28.56.jpg" width="400" /></a></div>
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<i>Buttermilk mixture just added</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-DCJUPbGu9R8nYjOgBKgcQkInwIzbEl1XhTS9A9aYT-wL3V_smqd-zJpoLiI1pZHx-YrOnO2s4aAwwo0CLvs0PbfH4iytZCk0auADpJcouf0sykrwNRgliioH6DwqxcPDaRQ8sDnl_0/s1600/2015-08-08+14.29.46.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-DCJUPbGu9R8nYjOgBKgcQkInwIzbEl1XhTS9A9aYT-wL3V_smqd-zJpoLiI1pZHx-YrOnO2s4aAwwo0CLvs0PbfH4iytZCk0auADpJcouf0sykrwNRgliioH6DwqxcPDaRQ8sDnl_0/s400/2015-08-08+14.29.46.jpg" width="400" /></a></div>
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<i> Batter after everything has been well mixed</i></div>
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Pour the batter into the greased cake pan, and then bake for 17-27 minutes (I live at 7200 feet and needed 26 minutes) <a href="http://www.thehungrymouse.com/2009/01/22/basic-cooking-how-to-test-a-cake-for-doneness-with-a-toothpick/">testing for doneness</a>. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIDtqYp5xjq1wAWY9Tp97Q5CFkUROtdDeygTpumNLeUhnIoJDYuqe4XqbgjZo0M-e3K3okAaDZMbU3BhwIBhC7NvydnkHpIOn6pFwJijZTUZel8nHeo4f02OlGz_5fZlYk39k1tV-QGJk/s1600/2015-08-08+14.30.57.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIDtqYp5xjq1wAWY9Tp97Q5CFkUROtdDeygTpumNLeUhnIoJDYuqe4XqbgjZo0M-e3K3okAaDZMbU3BhwIBhC7NvydnkHpIOn6pFwJijZTUZel8nHeo4f02OlGz_5fZlYk39k1tV-QGJk/s400/2015-08-08+14.30.57.jpg" width="400" /></a></div>
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<i>Before baking</i></div>
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Let the cake cool in the pan for about 5 minutes before sliding a butter knife around the edges of the cake, and then carefully turn the cake onto a wire rack to cool completely before proceeding to decorating the cake.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpTeCbuhKmw0ZKH99pz8HV56RueDxpbMCil7rIuxVqfvNeLjLhwekTSCGmbVbId54VwehSHb5yrXwyikDFF3Sx3T1VPRBYKA3ioWIBnEDuj1qXeSH36VckcS4uim3jwtbnFCeu2mtHydM/s1600/2015-08-08+15.25.28.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpTeCbuhKmw0ZKH99pz8HV56RueDxpbMCil7rIuxVqfvNeLjLhwekTSCGmbVbId54VwehSHb5yrXwyikDFF3Sx3T1VPRBYKA3ioWIBnEDuj1qXeSH36VckcS4uim3jwtbnFCeu2mtHydM/s400/2015-08-08+15.25.28.jpg" width="400" /></a></div>
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<i>After baking. You can see marks where I stuck a fork in to <a href="http://www.thehungrymouse.com/2009/01/22/basic-cooking-how-to-test-a-cake-for-doneness-with-a-toothpick/">test if it had baked long enough</a></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikRWC0PsEisrX3CzR2VBiFRDMImkGHUqZfPzgbubeoCzauND0fwYk8q71WEJG_GoGA9YfDL36BIWh6FuZTDXse7cvV2j2WJAgoyrb9NrT4HFhph0PRVZsoRdTCh0gTt_WflOzcvk8a1Lg/s1600/2015-08-08+15.26.12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikRWC0PsEisrX3CzR2VBiFRDMImkGHUqZfPzgbubeoCzauND0fwYk8q71WEJG_GoGA9YfDL36BIWh6FuZTDXse7cvV2j2WJAgoyrb9NrT4HFhph0PRVZsoRdTCh0gTt_WflOzcvk8a1Lg/s400/2015-08-08+15.26.12.jpg" width="400" /></a></div>
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<i>The pan is probably too hot to touch at this point, so use hot pads to flip the cake, or wait until the pan is cool enough to touch safely. I like to put the cake rack upside down on top of the pan, and then carefully invert the two together. Tough to describe and tougher to photograph by yourself!</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq9NYDBmsxZLIYoLy5jcXFsOIeZituHNGLQbe2Fl0-QqCtKRJKQfOMZYdL9feyPoyvDYEfrwj1Fl8Nyz0IOzD-BBXwHYZ5UNZHxZAQz_vPat_3M6l_ug7J-3kcMkzAJa76854Sw41Cu24/s1600/2015-08-08+15.26.20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq9NYDBmsxZLIYoLy5jcXFsOIeZituHNGLQbe2Fl0-QqCtKRJKQfOMZYdL9feyPoyvDYEfrwj1Fl8Nyz0IOzD-BBXwHYZ5UNZHxZAQz_vPat_3M6l_ug7J-3kcMkzAJa76854Sw41Cu24/s400/2015-08-08+15.26.20.jpg" width="400" /></a></div>
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<i>Don't forget to remove the parchment paper</i></div>
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Now decorate the cake however you like! Use Nutella like in Pioneer Woman's recipe, or buttercream frosting, or with a layer of ganache, then whipped cream, then fruit as in my pictures. I have made this twice with a layer of ganache and then a thick layer of whipped cream. I have made it with both chopped peaches macerated in a little sugar (shown below), and with sliced strawberries and pitted cherries (last picture). Use any fruit that sounds good!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlJbbM0WdbldOoGaq-XDWB1b2KY0m-IjUwCJpSlZutjHNp_bzycL5YSk_T2prXVZfjygFvdpRCKSudd3CAJm3TKQW-zkvki7zDkKwq8UDqtjxPQniuy2i9Q3dRGEshOYYmz2-yqqeWSaQ/s1600/2015-08-08+18.09.20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlJbbM0WdbldOoGaq-XDWB1b2KY0m-IjUwCJpSlZutjHNp_bzycL5YSk_T2prXVZfjygFvdpRCKSudd3CAJm3TKQW-zkvki7zDkKwq8UDqtjxPQniuy2i9Q3dRGEshOYYmz2-yqqeWSaQ/s400/2015-08-08+18.09.20.jpg" width="400" /></a></div>
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<i>With peaches</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig2PxnIvbyhYmm1ySgntYSmdrrX-CAG4CBo5IKLpWILYeDwr-kTWwm8eRDvYeB8S8xVIfr89N3RMYAK68BcKY9Ng29b9o_ce-MAE_bl4weTz4whu8RS4eEuaGBKmkxPQtaw4RyJA_2kiE/s1600/2015-07-05+16.10.52.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig2PxnIvbyhYmm1ySgntYSmdrrX-CAG4CBo5IKLpWILYeDwr-kTWwm8eRDvYeB8S8xVIfr89N3RMYAK68BcKY9Ng29b9o_ce-MAE_bl4weTz4whu8RS4eEuaGBKmkxPQtaw4RyJA_2kiE/s400/2015-07-05+16.10.52.jpg" width="400" /></a></div>
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<i>~artsy photo~ with strawberries and cherries!</i></div>
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*allergy note: this cake could be made dairy free by swapping butter for margarine, and the buttermilk for soy or almond milk with a teaspoon of lemon juice added a few minutes before mixing it with the other ingredients.The Gluten-Free Radicalhttp://www.blogger.com/profile/12871518557799641267noreply@blogger.com0tag:blogger.com,1999:blog-7371355102295109875.post-10322622145054442092014-08-21T14:01:00.002-07:002014-08-21T14:01:22.017-07:00Coconut Macaroons<div class="MsoNormal">
I had a bag of unsweetened coconut lurking in the back of my
cupboard, and in the spirit of trying to use up ingredients but also wanting
something really simple to bake because I cannot deal with recipes that use up
dozens of dishes these days, I made some macaroons. I was surprised by how much
I liked them; they are slightly crisp on the outside and pleasantly chewy
inside. <o:p></o:p></div>
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Macaroons: very simple to make, and gluten-free/dairy-free without adaptation.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6l9gEvkg2kMibGbzRFiuJ2CnlqFyppEDlQXDj8RSi_dFQEMfPYiliuhLYgXdhlZTfo2Z2ceiCi_OaWL4HSOn1yPB9SLIYmBk1XJZJ3LUS6B2ol3tsZB6sH8sBcrk51vhgCpvUN98BMK4/s1600/2014-08-20+18.30.20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6l9gEvkg2kMibGbzRFiuJ2CnlqFyppEDlQXDj8RSi_dFQEMfPYiliuhLYgXdhlZTfo2Z2ceiCi_OaWL4HSOn1yPB9SLIYmBk1XJZJ3LUS6B2ol3tsZB6sH8sBcrk51vhgCpvUN98BMK4/s1600/2014-08-20+18.30.20.jpg" height="240" width="320" /></a></div>
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<o:p><br /></o:p></div>
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Macaroons (with unsweetened coconut)<o:p></o:p></div>
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Adapted from <a href="http://www.withaglass.com/?p=12383">this</a> recipe<o:p></o:p></div>
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As always, if you need to be gluten-free, make sure to check your ingredient labels before baking.</div>
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3 egg whites<o:p></o:p></div>
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2 cups finely shredded unsweetened coconut<o:p></o:p></div>
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½ cup plus 1 TBS granulated sugar<o:p></o:p></div>
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1 tsp vanilla extract<o:p></o:p></div>
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¼ tsp sea salt (optional)<o:p></o:p></div>
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Yields about 12 cookies.<o:p></o:p></div>
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Preheat oven to 350 F. <o:p></o:p></div>
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Mix all the ingredients together, until all the coconut is incorporated and the
dough is slightly sticky (you may need to use a little more or less coconut
depending on how big your egg whites are).<o:p></o:p></div>
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Cover a baking sheet with parchment paper (or use a lot of
cooking spray instead of the paper, but I like parchment paper because it makes
clean up really easy). Using your hands or a spoon, form the dough into
walnut-sized balls and place on the baking sheet. Flatten them slightly.<o:p></o:p></div>
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Bake at 350 F for 16-20 minutes, until the macaroons are
slightly brown (I live at 7000+ feet, you may need to adjust your cooking time.
18 minutes was perfect for these cookies at my altitude). <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIn3y4JpD3bThIwP2lNHX38MkAGqzydhV80QC5CbImGn-88WPfrIlVbL0xVHKkj0zS5RiXm2aboQcV7Pgr6UgSlPIGkC1n4XUYZ582U2948hNqHOTzZzpecNMDAhQzxK7pH-50px3HMNE/s1600/2014-08-20+17.48.03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIn3y4JpD3bThIwP2lNHX38MkAGqzydhV80QC5CbImGn-88WPfrIlVbL0xVHKkj0zS5RiXm2aboQcV7Pgr6UgSlPIGkC1n4XUYZ582U2948hNqHOTzZzpecNMDAhQzxK7pH-50px3HMNE/s1600/2014-08-20+17.48.03.jpg" height="253" width="320" /></a></div>
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<i> Mixing all the ingredients together.</i></div>
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<i>It will take a few minutes of stirring, but eventually all the ingredients will come together to form a dough.</i> </div>
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<i>Unbaked macaroons.</i> </div>
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<i>Baked macaroons! You can see that I had a small ring of caramelized
sugar/egg white around the macaroons. I think this could be prevented by adding a little more coconut and/or by
putting the cookies on the middle over rack; I forgot to rearrange my oven racks and used the bottom one.</i></div>
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The Gluten-Free Radicalhttp://www.blogger.com/profile/12871518557799641267noreply@blogger.com0tag:blogger.com,1999:blog-7371355102295109875.post-90594229035809637542014-01-10T19:31:00.000-08:002014-01-11T08:22:10.298-08:00Sweet potato and black bean enchilladasGood heavens, I haven't posted since May! Last time I mentioned that I hadn't officially made it into my graduate program yet (most molecular biology PhDprograms have you do rotations in 3+ labs, then you choose the lab you want to spend the next few years of your life in. Some programs, including mine, also have a written exam at the end of the first year, which is important to pass before you are officially accepted) but shortly after the last post it became official.<br />
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So I have been in a lab for the last 6ish months, working on my dissertation research, which is awesome! But though things have slowed down from my first year (I often only work 60 hours a week now! You may roll your eyes at the "only" but I was doing 12 credits of grad work last spring, and studying takes a while) grad school is really quite time consuming. And I try to find time for my spouse, and occasionally to be social, and to go to the gym every now and again, so I don't exactly spend the kind of time on fun baking as I did when I was unemployed in 2011. But the Man and I try to trade off who makes dinner each night, so I am still doing a decent bit of cooking, it just isn't always very creative.<br />
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However, these enchiladas are really quite low-effort for how good they taste, and they are quite healthy as well. I have made these enchiladas several times now, including for vegetarian guests one time, and they liked them quite a bit. This is very much inspired by a sweet potato burrito served at the vegetarian restaurant in town (called <a href="https://www.facebook.com/pages/Sweet-Melissa-Cafe-and-Front-Street-Tavern/111695572185806">Sweet Melissa's</a>, I highly recommend it if you are ever in Southeastern Wyoming) which is amazing, but sometimes I am just too tired to go out when I want enchiladas. So this is how I make them! They are vegetarian (except that I use a bit of chicken broth when it is just us omnivores [that is what I always have open in the fridge] but you can use vegetable broth or water) and pretty easy to make vegan/dairy-free, just skip the cheese!</div>
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Sweet potato and black bean enchiladas</div>
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serves about 3</div>
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1 roasted medium sweet potato</div>
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16 oz can of black beans, rinsed and drained</div>
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salt and pepper to taste</div>
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2 tablespoons gluten-free broth (I used chicken, but use vegetable to make it vegan/vegetarian) or water, optional</div>
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Gluten-free tortillas (I use the small corn tortillas from Mission)</div>
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shredded cheese, optional</div>
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16-24 oz jar of salsa verde, mild or medium</div>
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1/4 avocado, optional</div>
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Preheat oven to 400 F. line a pan with foil, and place your sweet potato in the pan. Roast until the sweet potato is soft, about an hour if it is medium sized, an hour and twenty minutes if it is big. (I like to roast several at a time and use them in recipes later in the week, cooked sweet potatoes seem to keep for a while. There are 3 in the picture but I just used 1).</div>
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Let the sweet potato cool until it is safe to handle. I like to stick sweet potatoes in the fridge. After it has cooled sufficiently, cut it in half, and then peel the skin off. At this point, if you turned off the oven (which I did, having roasted these the day before) begin preheating it to 400 F.</div>
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The skin should pull off pretty easily if the sweet potato is cooled enough, but you can use a knife to cut off any stubborn bits.<br />
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Cut the sweet potato into small cubes. It should be pretty soft, but doesn't need to be completely squishy, just make sure the middle isn't crunchy. If it is, you can cook it in the oven longer, or microwave the uncooked parts for a minute or two.<br />
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Put the cut sweet potato into a bowl, and add the rinsed black beans to the bowl. Season with salt and pepper, or other seasonings if you'd like. I add two tablespoons of broth at this point, it adds a bit more flavor, and some moisture that lets the filling stick together better, but you can skip it or use water or vegetable broth to keep it vegetarian. </div>
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Stir everything together until the ingredients are evenly distributed.<br />
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Now you can start filling the tortillas. The little corn tortillas crack easily, so be careful when handling them. Lay out a couple tortillas in a baking dish, preferably one that is lined with foil and well-oiled. Scoop a couple spoonfuls of the sweet potato and black bean filling onto the tortillas.<br />
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I added some cheese (I can tolerate dairy quite well now! After my roughly 18 month hiatus from all dairy products except butter) but the meal is still delicious without any cheese if you don't do dairy.<br />
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Fold over each tortilla as shown below. The corn tortillas like to split apart at this stage, so be careful when folding them.</div>
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Now flip the rolled enchilada over so that the seam side is facing down.<br />
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Like so! Repeat with your other tortillas. </div>
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Fill all the other tortillas and flip them over until you A. have decided you have enough enchiladas, B. Run out of room in the baking dish or C. have used up all of your filling.</div>
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Pour a jar of salsa verde over the enchiladas so that they are all covered in sauce. I did not take a picture because there is no way to make a pan of salsa verde look appetizing under fluorescent lighting at night. This is a 24 ounce jar, but I think you could get by with only 16 ounces if you don't like really saucy enchiladas.</div>
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I added some cheddar and mozzarella cheese. Again, this isn't necessary if you don't do dairy, but it is tasty. I find that serving Mexican-inspired food with avocado or guacamole instead of cheese is a very good substitution.</div>
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Bake at 400 F for 20-25 minutes.<br />
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I like to serve these with avocado, but skip it if you are not so inclined.<br />
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And that's it! These are easy and tasty, and pretty quick if you roast the sweet potato ahead of time. </div>
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The Gluten-Free Radicalhttp://www.blogger.com/profile/12871518557799641267noreply@blogger.com0tag:blogger.com,1999:blog-7371355102295109875.post-37585859167292709822013-05-05T15:55:00.000-07:002013-05-05T15:56:06.394-07:00Olive focaccia from gluten-free pizza crust mix<div class="separator" style="clear: both; text-align: center;">
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I have been absent from this blog for an entire school year. I had intended to write a post over Christmas break, but then my computer broke and I didn't get it back from the repair place until well after classes had started back up (which was stressful when trying to write a presentation). As it turns out, grad school is hard, and it takes enough time as it is just trying to make nutritious food, let alone blogging about it. Classes are done for the year, though! I just need to get through a final and a qualifying exam, then I will officially be in the program and on my way to getting my PhD. I am excited while also being mildly terrified.</div>
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Most weeks there hasn't been a lot of time for baking, and certainly not much time for tinkering with new techniques and recipes. I have looked at <a href="http://glutenfreegoddess.blogspot.com/2011/06/gluten-free-whole-grain-olive-bread.html">this</a> recipe by the Gluten Free Goddess with the intent to make it, but I haven't yet just because of time. Inspired by how delicious it looks, I saw that I had a bunch of pizza crust mixes in my cupboard and decided to experiment. I am very happy with this olive focaccia recipe, both because it is absurdly delicious, and because it is so very easy! I made this in 1.5 hours, and about 1.25 of that was rising and baking. That fits into my (incredibly busy) schedule quite nicely. (No, seriously, some well-meaning ladies at church were telling me that I am just finding excuses to get stressed, and I responded with how excited I am to join my thesis lab, because for most of the summer I will only be working 60 hours a week thanks to no classes and it will be relaxing. They were like "...oh.")</div>
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The trick to this is that I used Bob's Red Mill gluten-free pizza crust mix, which makes really good focaccia-style bread, as it turns out. And I accidentally bought four of the crust mixes for about 3 dollars a piece (long story) on Amazon the other day, so this was quite a bit cheaper then some of the 6 dollar GF bread mixes I've used. </div>
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So here is how to make it:<br />
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Olive Focaccia from GF pizza crust mix.<br />
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Ingredients:<br />
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1 package Bob's Red Mill pizza crust mix (you could probably use another brand, but I wouldn't know what is good)<br />
1.5 cups warm water<br />
2 eggs<br />
2 Tbs olive oil, plus more for the pan and the loaf.<br />
30 or so of your favorite olives (pitted!)<br />
Sea salt to taste<br />
Rosmary or other herbs to taste <br />
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Mix the warm water (110 F) with the yeast packet from the mix in a large bowl. Let the mixture sit for five minutes, this is "proofing" the yeast.<br />
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Add eggs and 2 Tbs of oil, and whisk together. Add the contents of the pizza mix and stir until the dough is well-mixed. <br />
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Let the dough rise for 20-30 minutes.<br />
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Preheat oven to 400 F. <br />
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Oil a 9 inch round cake pan well with olive oil. Transfer the dough from the bowl to the pan, then pour another tablespoon or two of olive oil over the top of the dough, which is both delicious and will also help you during the next step.<br />
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Smooth the surface of the dough with your hands so that there is a fairly level surface. The olive oil helps keep your hands from sticking.<br />
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Make sure that your olives are fairly well-drained before proceeding.<br />
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Push pitted olives into the surface of the dough, making sure they are well-buried, but the tops are still visible. I used a mix of smoked green olives and kalamata olives. Be sure to space the olives apart fairly well.<br />
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Sprinkle the top with sea salt. Rosemary or Italian seasoning would have been excellent, but I didn't think of it in time. <br />
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Allow the bread to rise for another 10-20 minutes while the oven is heating.<br />
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Bake the bread for 25-35 minutes (I only needed 30, but I am baking at 7200 feet and you may need more or less time). The surface of the bread should be lightly brown, and if a fork or toothpick is inserted into the bread, it should come out clean.<br />
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Let the bread cool for 20 minutes or so, then slice and enjoy!<br />
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If you can't have one of the ingredients in the mix, or don't want to buy a mix, then check out the Gluten-Free Goddess's <a href="http://glutenfreegoddess.blogspot.com/2011/06/gluten-free-whole-grain-olive-bread.html">recipe</a>. I have not made it yet, but it was the inspiration for this!The Gluten-Free Radicalhttp://www.blogger.com/profile/12871518557799641267noreply@blogger.com0tag:blogger.com,1999:blog-7371355102295109875.post-29832686298543782892012-09-16T10:35:00.000-07:002012-09-16T10:35:19.587-07:00Adventures in moving.So life has been a bit busy. We successfully made the move to Wyoming, despite not knowing where we would be living when we got there. A nice couple in town had us stay in their spare room for a couple days, but there was some stress about this, as none of the rental agencies we'd looked at had a move-in date before the 15th of August. Since we got to town on the 5th, this was worrisome. And there weren't a lot of apartments left, as school began on the 27th, and many students had already moved to town. But we made the move anyway, hoping the apartment situation would work out.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuNzQmCGE9Z8zf5TRKtUmiZrkBNQInvmmw8NqBNV48gs4t06V5WvyLrfQPtjeADAg8478owEIucm0KVUfbFhlgqSV_IDapgZY7SkYenSI1vUFLcl8JAqgPRXG8IAT98OblGPxsCGUAStY/s1600/P8020027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuNzQmCGE9Z8zf5TRKtUmiZrkBNQInvmmw8NqBNV48gs4t06V5WvyLrfQPtjeADAg8478owEIucm0KVUfbFhlgqSV_IDapgZY7SkYenSI1vUFLcl8JAqgPRXG8IAT98OblGPxsCGUAStY/s400/P8020027.JPG" width="400" /></a></div>
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We drove through Portland one last time. This picture was the reason we missed our exit; I was too busy taking the photo, and forgot to point out exit 300 (which is the only exit in Portland that I definitely know how to get to, as it is the exit to OMSI where I volunteered for a while this year). We sorted out the debacle, and eventually got to I-84, with only an extra 20 minutes added to the trip. </div>
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Starvation Creek in the Columbia Gorge. It is very pretty, and makes a nice rest stop.</div>
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I really liked the root structures.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzEIp5wXhw0h7jPZmueJG0Ihlvr3cZsHyt318K5rbzwOsiq9V97O9EYSUITZr2ydiOfpydXxN-11bZudM9T_CEXu45m7Mfe-ThI-RK783nu0od00OZKQIdpgRpLxjcYJABQ50hsOZeBVE/s1600/P8020057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzEIp5wXhw0h7jPZmueJG0Ihlvr3cZsHyt318K5rbzwOsiq9V97O9EYSUITZr2ydiOfpydXxN-11bZudM9T_CEXu45m7Mfe-ThI-RK783nu0od00OZKQIdpgRpLxjcYJABQ50hsOZeBVE/s400/P8020057.JPG" width="400" /></a></div>
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Somewhere around here, used to be <a href="http://en.wikipedia.org/wiki/Celilo_Falls">Celilo falls</a>. This and other important fishing sites used by Oregon and Washington tribes were submerged in the 50's by the dams being built at the time, which had been a center of trading to these tribes for thousands of years. Which, well, is depressing, but I think it is important to remember what was lost when things like hydroelectric power from the dams were gained.</div>
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We spent the night with some family in Meridian, ID. You can do the drive in two days, or theoretically one (it is ~22 hours of non-stop driving) but we split it into three days in order to have a bit of a roadtrip.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrGsGbWQbhPybgNzdsYErX1DA-yQ3iWGw075pdgQWY3d96oRxylZLjhSptkg3OeIzZXhywnI_pMmx0hh3SxfT10yyOchXdHqRoh8y0tk2B-ywDnSSDnii689yOLq8FMYk7AV4cJPqvPOU/s1600/P8030059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrGsGbWQbhPybgNzdsYErX1DA-yQ3iWGw075pdgQWY3d96oRxylZLjhSptkg3OeIzZXhywnI_pMmx0hh3SxfT10yyOchXdHqRoh8y0tk2B-ywDnSSDnii689yOLq8FMYk7AV4cJPqvPOU/s400/P8030059.JPG" width="400" /></a></div>
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We fueled up the next morning with some Starbucks. I don't get Starbucks too often, I mean, I come from the Willamette Valley, home of a lot of independent coffee shops, but we go to Starbucks all the time when we travel because it is reliable and ubiquitous.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHlxiX8CokLNPTzgDk5_QHV22T5dkL2rVpZPEN30RpBy4P5wW2QmOipCEkxOmyvsj0-6Hqj0YXa6yki979FqC_iZ4fn44o__Ce-gqyYXzj2_zvV4Ga36ED4rutsZupUAoFXUliwOru5Ro/s1600/P8030066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHlxiX8CokLNPTzgDk5_QHV22T5dkL2rVpZPEN30RpBy4P5wW2QmOipCEkxOmyvsj0-6Hqj0YXa6yki979FqC_iZ4fn44o__Ce-gqyYXzj2_zvV4Ga36ED4rutsZupUAoFXUliwOru5Ro/s400/P8030066.JPG" width="400" /></a></div>
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A lot of people don't get why I like Eastern Oregon and Idaho so much. Dude, look at it! So dramatic and rugged, and I like sagebrush and basalt flows a lot. <br />
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We took a detour to Twin Falls, which I am glad we did.</div>
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You know you are in Wyoming when there are buffalo heads at the rest stop.</div>
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There are a lot of bison around. Incidentally, we eat a lot of bison now that we live here, and it is really good!</div>
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Our journey was basically the Oregon Trail in reverse.</div>
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Why don't they have covered wagons at Oregon rest stops? They should. ~History~</div>
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Anyhoo, so we got to town, and stayed at a hotel the first night. The next day, we drove around town a bit, and hung out in parks and a coffee shop (they do have at least three good coffee shops here! As a definite northwesterner, I approve of this). We ended up driving around some neighborhoods near the university, and saw a for rent sign in the window of one little house. We thought "what the heck" and called the number.</div>
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The landlord was actually at the house doing some painting right then, so five minutes later we took a tour, really liked the place, and decided to sign the lease straightaway. This turned out to be a good decision, because ten minutes later, while we were doing the paperwork, someone else who wanted the house gave the landlord a call. </div>
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We stayed with the older couple for a few days while some work was finished up on the apartment, and then moved in shortly thereafter. About two weeks later, though, we still didn't have our furniture and other belongings, just what we'd taken in our car, and it was getting a little ridiculous using three plates and some mason jars for cups.</div>
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So, due to a miscommunication about being able to deliver our stuff to Wyoming, we ended up driving a 17 foot truck to Fort Collins (~70 miles away) in order to get our things that were in storage. Not because we needed a truck that big, but because it was the smallest thing any of the Uhaul stores had at fairly short notice.</div>
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So I did not enjoy moving our ~2.5 tons of stuff three times (once into the truck, out of the truck into the neighbor's driveway (she gave us permission) because we couldn't get such a big truck any closer to our place, and finally into the house) but we finally got our things, and were able to start getting our house settled.</div>
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We did get new Ikea desks though. And you might be able to tell I am a geek, because there is a set of Harry Potter books, and a TARDIS mug on my desk. What self-respecting scientist isn't a geek, though, really?</div>
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We did a little hiking at Vedawoo this weekend, which is amazing. </div>
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So, there you have it. We successfully moved and got settled this month. There are still some boxes, but it is mostly our massive collection of books, and buying bookshelves will take care of that.</div>
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And I am starting to get the hang of school, I think. The classes aren't too bad, except for Biochemistry, as I was unable to take that at my old school and I don't already have the amino acids and thermodynamics memorized. My research project for my first rotation is really cool though, and I think I am starting to make that transition from undergrad to grad. It is very different then what I am used to.</div>
The Gluten-Free Radicalhttp://www.blogger.com/profile/12871518557799641267noreply@blogger.com0tag:blogger.com,1999:blog-7371355102295109875.post-69970108607124299692012-08-10T15:25:00.000-07:002012-08-10T15:25:54.907-07:00Packing and moving<div class="separator" style="clear: both; text-align: left;">
We moved from Oregon to Wyoming last week. Moving is never too fun, and I thought I'd had plenty of experience with moves, as I moved 5 times from the start of my Freshman year to the beginning of my Sophomore year, but it turns out that moving several states away is quite a bit worse. Particularly if you are leaving a small town you have lived in for over twenty years.</div>
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But Joel (whom I usually call the Man on this blog, if you are confused) and I managed to get it all done pretty well, I think.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfBy-qtV3fNgu7QkOkz_Q2PK7vWhGU0Jme5Gg0O4kZ5l_0e2knYgj6nRZd8n1u0-nC9sUpnmAp0tfFZKAMw0cNs3u1woho361tOpqeRfPWhHCv86ve7Vk6wR8InPl14yR0FWVfQGh7VAI/s1600/P7280129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfBy-qtV3fNgu7QkOkz_Q2PK7vWhGU0Jme5Gg0O4kZ5l_0e2knYgj6nRZd8n1u0-nC9sUpnmAp0tfFZKAMw0cNs3u1woho361tOpqeRfPWhHCv86ve7Vk6wR8InPl14yR0FWVfQGh7VAI/s320/P7280129.JPG" width="240" /></a></div>
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Though our apartment got a bit chaotic with all of the boxes and piles.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvR3nhULO_VOygqak8pLOTrfzowOx7flF8WSd5zBiXGn5F2jBFYWlhC50G53WH1_rIPbdO41iCMH1rMaqr8x2RcI7KI7WdXyHqRvYn3davTYOO3IOP25vA8Ysw4PIW8kPetMioJQs8E0k/s1600/P7280140.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvR3nhULO_VOygqak8pLOTrfzowOx7flF8WSd5zBiXGn5F2jBFYWlhC50G53WH1_rIPbdO41iCMH1rMaqr8x2RcI7KI7WdXyHqRvYn3davTYOO3IOP25vA8Ysw4PIW8kPetMioJQs8E0k/s320/P7280140.JPG" width="320" /></a></div>
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Luckily we had quite a lot of family members there to help us pack boxes and lift heavy things. Also, my parents were very kind and let us use their driveway as a loading station.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzI0LR10pPPVAwbBLO4hbKbbERv4CZUzvIv_f0RRH0Vxort_B0RLi-gcjFg3rfDJ_tZ9Y-faOb8uOiboLcyPt-P5yjHAoVh8m27TQWjiDH2oDIT3yJ65d8ji4YlnFBBm_srbcxwZ68VgM/s1600/P7280143.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzI0LR10pPPVAwbBLO4hbKbbERv4CZUzvIv_f0RRH0Vxort_B0RLi-gcjFg3rfDJ_tZ9Y-faOb8uOiboLcyPt-P5yjHAoVh8m27TQWjiDH2oDIT3yJ65d8ji4YlnFBBm_srbcxwZ68VgM/s320/P7280143.JPG" width="320" /></a></div>
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We decided that the best fit for us was to order a pair of Uhaul uboxes, which are sort of like a big crate that you can get shipped to your house, and then Uhaul ships it to your new location, or stores it in a warehouse. Since we did not want to drive a big truck, and since we didn't have a final address yet, these were a perfect solution. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidpz6FXVubC86F25biX7jZ53necG1QVCGTZhNxdX_kxaKAuQdYBJjMHQbPb-rAw9x9jDowG0NNsilYl56fBzYMG_TOZg19kNneyOXNTZkefikDaYb1ae0yOuUSAKzG4WTG9mI6L47vq3w/s1600/P7072830.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidpz6FXVubC86F25biX7jZ53necG1QVCGTZhNxdX_kxaKAuQdYBJjMHQbPb-rAw9x9jDowG0NNsilYl56fBzYMG_TOZg19kNneyOXNTZkefikDaYb1ae0yOuUSAKzG4WTG9mI6L47vq3w/s320/P7072830.JPG" width="320" /></a></div>
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This is a picture of me in our living room probably two weeks before the move. We'd started packing, but just enough that it made the apartment chaotic.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY6KXWk1LTDNLBjwFFnV0_VK-GH0z400iZUATCiibkPxaI_UMUosdHGw6Z3Kf0Op4lShuOdcgzVgw_lSnhIXZ2NAMxuhXna7nRI6Cg3jBVOcQu791JWEm1o2hEeazwT2skYqKNQ6R1mdU/s1600/P7290150.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY6KXWk1LTDNLBjwFFnV0_VK-GH0z400iZUATCiibkPxaI_UMUosdHGw6Z3Kf0Op4lShuOdcgzVgw_lSnhIXZ2NAMxuhXna7nRI6Cg3jBVOcQu791JWEm1o2hEeazwT2skYqKNQ6R1mdU/s320/P7290150.JPG" width="320" /></a></div>
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The living room at the end of the first day of packing. Quite a bit better, but it still looked pretty bad.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_gQ3oN2h91OfG8W3oPD2BDoFMcaOjwKXM2PvVrqRXtKUwlh2G9zlBWFA7LP5RSnjJDqo0MVs1j1NZ0GLKa6Dmw70slotmUS8RWSRzA65R-Bdq77L0r2_Ca8BzgM_1lSO8eCx0pGyA0s0/s1600/P7300006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_gQ3oN2h91OfG8W3oPD2BDoFMcaOjwKXM2PvVrqRXtKUwlh2G9zlBWFA7LP5RSnjJDqo0MVs1j1NZ0GLKa6Dmw70slotmUS8RWSRzA65R-Bdq77L0r2_Ca8BzgM_1lSO8eCx0pGyA0s0/s320/P7300006.JPG" width="320" /></a></div>
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And here is the living room after the second day of packing. It looked so much nicer! But also weird, because we'd lived in this apartment for two years, and leaving our old home felt really surreal.</div>
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The way the furniture was packed in the Ubox meant that I had to climb onto the furniture in order to fit the rest of the gear. </div>
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This is a picture of one of the fields a few miles from where we lived. We left a valley full of rolling green fields, and have arrived safely to Wyoming, which is also beautiful, but in a more rugged way.</div>
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It sort of feels like a chapter of our lived has ended (and like I am speaking in cliches) but I am excited to start my PhD program.</div>
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Later, I will post photos of the actually trip to Wyoming.</div>
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<br />The Gluten-Free Radicalhttp://www.blogger.com/profile/12871518557799641267noreply@blogger.com2tag:blogger.com,1999:blog-7371355102295109875.post-3090793220905992882012-06-10T16:26:00.001-07:002012-06-10T16:31:55.107-07:00Baking Powder Biscuits, gluten-free and vegan<br />
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<br /></div>
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I have been a bit remiss in
blogging. It may have something to do with the fact that we have been
going places like this:</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXCXugB3AY7-IbpYKLpj4f-SNEJZI29vg_PghVViaBXUH9bxvHkzW8ccFUXUuFaI71VX_eZk_68AtBrxlXRM0m9Kr9Tfe0Rsx1og5wWpDTfT8nhys8b8kdCBMtVv74ur5qZGsMdEO3xc0/s1600/P6092846.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXCXugB3AY7-IbpYKLpj4f-SNEJZI29vg_PghVViaBXUH9bxvHkzW8ccFUXUuFaI71VX_eZk_68AtBrxlXRM0m9Kr9Tfe0Rsx1og5wWpDTfT8nhys8b8kdCBMtVv74ur5qZGsMdEO3xc0/s400/P6092846.JPG" title="" width="400" /></a></div>
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<i>Crater Lake, which is still very snowy in June. And cold.</i></div>
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Or doing things like this:
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLajN9sWuATepSmq6-oSzlSzrwWFmEMUzbly8vJVYS6FitHxpCk8hrgH1LaONEvuLfOYkQDakcbrnxwyhd7e4amj51aM8ubYd7iUHTSOy2ceqtMjkkriXEf0bXi9zXRQNljhCG-fki5So/s1600/P6022819.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLajN9sWuATepSmq6-oSzlSzrwWFmEMUzbly8vJVYS6FitHxpCk8hrgH1LaONEvuLfOYkQDakcbrnxwyhd7e4amj51aM8ubYd7iUHTSOy2ceqtMjkkriXEf0bXi9zXRQNljhCG-fki5So/s400/P6022819.JPG" width="400" /></a></div>
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<i>Cannon Beach! You can rent a bike and drive on the beach and it is fun! Also, this was the first time I'd been on a bike in years.</i></div>
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<br /></div>
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...every weekend. The Man and I
have been taking a somewhat whirl-wind tour of Things We Love or Have Always Wanted to Do in Oregon Before the Epic Wyoming Move. So of course
that means visiting the coast and as many of the national parks as we
can get to before moving day arrives.</div>
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<br /></div>
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While eating breakfast on
one of these weekend trips, The Man and I both found ourselves
lamenting that there isn't much in the way of gluten-free breakfasts
to be had at restaurants (he can eat gluten, but often feels sad for
me that I can't just order pancakes when we go out). Usually you can
have some kind of omelet or potatoes at a restaurant, but we both
were thinking how nice it would be to have a good GF biscuit recipe
that either of us could just whip up at home.
</div>
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<br /></div>
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That got me thinking about
weekend breakfasts at my house growing up. My Dad would always (and
still does!) make breakfast on Sunday morning. He'd get up at what
seemed an early time to me (but I often get up at 5 for my job now, so
seven is sleeping in. I must finally be a “real” adult.) and
start making eggs and coffee. And there were almost always biscuits.
It was a pretty simple recipe, half bisquick, half whole-wheat flour,
and all of the add-ins that the bisquick box said to do. I have fond
memories of being eight or so, and learning how to shape the
biscuits. We don't cut and roll biscuits in my family of origin, you
take a wad of dough, roll it into a ball, and stick it on the cookie
sheet. They were very, very tasty. In eighth grade, I started making
baking powder biscuits from scratch so often that I had the recipe
memorized for a while.</div>
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<br /></div>
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Biscuit dough is so simple,
surely it must be easy to make gluten-free, I thought. So I took a
look in an Amish cookbook I have, and made a couple ingredient swaps
to take out dairy and gluten. The result? Tasty, fluffy biscuits that the
Man and I happily ate for lunch. They don't quite taste as whole-grain as the biscuits my Dad makes, nor as light as the white-flour ones I used
to make, but they are a happy compromise, without the gluten and
dairy.</div>
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<br /></div>
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Baking Powder Biscuits</div>
<div align="CENTER" style="margin-bottom: 0in;">
<i>Adapted from “From
Amish and Mennonite Kitchens,” by Phyllis Pellman Good and Rachel
Thomas Pellman</i></div>
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<br /></div>
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1 cup
coconut or alternate milk of choice</div>
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2 tsp
lemon juice</div>
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2 cups
gluten-free flour mix*</div>
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2 tsp
baking powder</div>
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½ tsp
xanthan gum</div>
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¼ tsp
sea salt</div>
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3 Tbs
Shortening (I used Spectrum)<br />
<br /></div>
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<br /></div>
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Preheat
oven to 450. Combine the milk with the lemon juice, and set aside for
at least five minutes**. Meanwhile, whisk together the dry
ingredients. This helps make sure the ingredients are evenly
distributed. Add the shortening, and blend with a fork or pastry
blender until the mixture becomes fine (1/3 inch or less) crumbs. Add
the milk-lemon juice mixture about a quarter cup at a time, stirring
the dough after each addition. The dough should be slightly wet, so
that it clumps together, but not as wet as muffin batter.
</div>
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<br /></div>
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Take
about 2 tablespoon of dough at a time, roll into a ball with your
hands, and press onto a cookie sheet. Flatten the ball slightly. Do
this until you have used up all of the dough. Alternatively, roll out
the dough to ½ inch and cut biscuits out.</div>
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<br /></div>
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Bake for
10 to 12 minutes, until lightly browned. Makes about 10 biscuits.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaPa1UH_XrU2NPBSk6_S3jlZHncjrZQR-X-bV5DS8rwx6cW9O1B6ajsRRq8Uia8AML6eqM1cBEZkQGtsatHv6MGoYgXowPIJE4qbTF4a3uebpdjsw5D5oA5ELvQKJzd70PnoBPCzqrNmc/s1600/P6102861.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaPa1UH_XrU2NPBSk6_S3jlZHncjrZQR-X-bV5DS8rwx6cW9O1B6ajsRRq8Uia8AML6eqM1cBEZkQGtsatHv6MGoYgXowPIJE4qbTF4a3uebpdjsw5D5oA5ELvQKJzd70PnoBPCzqrNmc/s400/P6102861.JPG" width="400" /></a></div>
<div style="margin-bottom: 0in; text-align: center;">
<i>Yaaaaay!</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaPa1UH_XrU2NPBSk6_S3jlZHncjrZQR-X-bV5DS8rwx6cW9O1B6ajsRRq8Uia8AML6eqM1cBEZkQGtsatHv6MGoYgXowPIJE4qbTF4a3uebpdjsw5D5oA5ELvQKJzd70PnoBPCzqrNmc/s1600/P6102861.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaPa1UH_XrU2NPBSk6_S3jlZHncjrZQR-X-bV5DS8rwx6cW9O1B6ajsRRq8Uia8AML6eqM1cBEZkQGtsatHv6MGoYgXowPIJE4qbTF4a3uebpdjsw5D5oA5ELvQKJzd70PnoBPCzqrNmc/s1600/P6102861.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjabKdLBN42ivqHric-yB5mCJ6d5pR5QatU3YhmPHXmvbGGZ-4fVckrUpyjx8Xwy1RrQSW2btfPaeabJlzZTXcmChfh8b_sOYPaFWK4r84S1WKw3x4RA6g0pTGoF1fU_nzp_hJN-PSBQh4/s1600/P6102866.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjabKdLBN42ivqHric-yB5mCJ6d5pR5QatU3YhmPHXmvbGGZ-4fVckrUpyjx8Xwy1RrQSW2btfPaeabJlzZTXcmChfh8b_sOYPaFWK4r84S1WKw3x4RA6g0pTGoF1fU_nzp_hJN-PSBQh4/s400/P6102866.JPG" width="400" /></a></div>
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<i>They were a little more crumbly then normal wheat biscuits, but still held up well to normal toppings like jam.</i></div>
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<br /></div>
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Incidentally, it has been just over one year since I got my gluten-intolerant diagnosis. I thought about doing some kind of big dramatic blog about it, but I haven't the extra time between my job and getting ready to move. I just wanted to make a note of it, and encourage any people who are newly gluten-free. The adjustment does suck a lot at the beginning, but after a year of this diet, I feel so much better, and it is pretty easy and natural to cook for myself. Hurrah for better health!</div>
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* My
current favorite flour mix is 2 parts sorghum flour : 1 part millet
flour : 1 part brown rice. I keep it in a big container. I think this
would work well with part oat, or quinoa, or oat flour, but to make
biscuits exactly like these, use 1 cup sorghum, ½ cup millet, and ½
cup brown rice flours.</div>
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<br /></div>
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**
Adding lemon juice to milk (either an alternate milk or a dairy milk)
makes a sort of cheaters buttermilk. Do this anytime you need a
non-dairy buttermilk in a recipe, or if you can have dairy, but don't
feel like running to the store just for buttermilk.</div>
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<br /></div>The Gluten-Free Radicalhttp://www.blogger.com/profile/12871518557799641267noreply@blogger.com0tag:blogger.com,1999:blog-7371355102295109875.post-21565324505882251562012-04-01T16:48:00.000-07:002012-04-01T20:15:03.304-07:00Life updates and seasoned fries<i>Edit: I should clarify that it is a coincidence that I posted this on April Fool's day, when apparently most posts on the Internet are a joke. </i><br />
<br />
<div style="margin-bottom: 0in;">
I know that the blog has been rather
quiet lately. I mean, a little more than usual. This is largely
because of some big decisions/events that happened in the last month.
The first, which is fantastic (but not life-altering) is that I have
gotten a job. Not only that, but I am thrilled to be doing data entry
instead of some kind of cleaning job. I have been grateful for my
various housecleaning/janitorial/room attendant jobs in the past, but
scrubbing toilets gets a little old. So having this job is great. But
between working full time and commuting ~45 minutes each way, I am
left with very little time for experimenting with new recipes.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
The other big thing from the last four
weeks is much more life-altering. I have been accepted into graduate
school, which is thrilling and also a little terrifying. Last month,
the Man and I visited the school (University of Wyoming), and were
impressed by the campus, the research, and the people. It will not be
at all like living in the Willamette Valley, but I think we will like
it there. Both the trip and making this decision has also contributed
to our hectic schedule as of late, though.</div>
<div style="margin-bottom: 0in; text-align: center;">
<br /></div>
<div style="margin-bottom: 0in; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirIFzgiqLupGtPN5V7_CWyGa4jvbuFY6aQIoW_OkQdpcV6w0MwPXbItcpFvMJamCXlA8JsZ3UOTB3uKeMkvDAWkM6Nt5ExpJ87wT8INL-Gaat_mg1cO2s7z6QMmK36Pqpz6tgpuOaWjkI/s1600/DSC_0041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirIFzgiqLupGtPN5V7_CWyGa4jvbuFY6aQIoW_OkQdpcV6w0MwPXbItcpFvMJamCXlA8JsZ3UOTB3uKeMkvDAWkM6Nt5ExpJ87wT8INL-Gaat_mg1cO2s7z6QMmK36Pqpz6tgpuOaWjkI/s400/DSC_0041.JPG" width="265" /></a></div>
<div style="margin-bottom: 0in; text-align: center;">
<br /></div>
<div style="margin-bottom: 0in; text-align: center;">
<i>The campus is quite pretty.</i></div>
<div style="margin-bottom: 0in; text-align: center;">
<br /></div>
<div style="margin-bottom: 0in; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUajjw6Aar8y7EVFO2kFnXTt1MA-482BIXzMEfYfJAAQxLmDDZvoySSyrs2R2DRhvCMyl6ViBwJt0go_UGr2LdOGjKS4A8t0OS7L8GqGJNe_B3RSvxkOh-9EP7GgV8w800jYSW9CkRCjg/s1600/DSC_0042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUajjw6Aar8y7EVFO2kFnXTt1MA-482BIXzMEfYfJAAQxLmDDZvoySSyrs2R2DRhvCMyl6ViBwJt0go_UGr2LdOGjKS4A8t0OS7L8GqGJNe_B3RSvxkOh-9EP7GgV8w800jYSW9CkRCjg/s400/DSC_0042.JPG" width="400" /></a></div>
<div style="margin-bottom: 0in; text-align: center;">
<i>Being from Oregon, it is weird to see the quad (which they call "the Pasture") covered in snow rather than mud.</i></div>
<div style="margin-bottom: 0in; text-align: center;">
<br /></div>
<div style="margin-bottom: 0in; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJeQaUXbVfsdt0BAYHQFcKVAwmE_LU36GsASSiqZeb1xiwl4AkFmzOJbXJWcNJ44ZHWYxZJ5j7a0FhQzDvwXJXiEZmsflMZsYIfcFq3mKMQe19DK-SrKrC6zCdFzlaer2dgawE5-E9Q9E/s1600/DSC_0058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJeQaUXbVfsdt0BAYHQFcKVAwmE_LU36GsASSiqZeb1xiwl4AkFmzOJbXJWcNJ44ZHWYxZJ5j7a0FhQzDvwXJXiEZmsflMZsYIfcFq3mKMQe19DK-SrKrC6zCdFzlaer2dgawE5-E9Q9E/s400/DSC_0058.JPG" width="400" /></a></div>
<div style="margin-bottom: 0in; text-align: center;">
<i>Lots of beautiful views around Laramie.</i></div>
<div style="margin-bottom: 0in; text-align: center;">
<br /></div>
<div style="margin-bottom: 0in; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVfdfn69Fwty1L-bew1344pKo7aIA5BGm47wSPV-KQfw8Y3TuI31EjdfQLXMT_7PVYdJ1kcXigjvzBPaIbKhMAaq2k26IhpTmv7_PxSwqsRVZKMHfjjBFKMtOhL-OWZr767fdogHriRQw/s1600/DSC_0076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVfdfn69Fwty1L-bew1344pKo7aIA5BGm47wSPV-KQfw8Y3TuI31EjdfQLXMT_7PVYdJ1kcXigjvzBPaIbKhMAaq2k26IhpTmv7_PxSwqsRVZKMHfjjBFKMtOhL-OWZr767fdogHriRQw/s400/DSC_0076.JPG" width="400" /></a></div>
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<div style="margin-bottom: 0in; text-align: center;">
<i>Also: snow. Lots of snow.</i></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
So we are eating a lot of simple, quick
dinners. That often means a rotisserie chicken from Fred Meyer,
salad, and fries.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
The Man came up with with method for
doing fries, and it is brilliant. Normally I dislike oven fries, but
these are fantastic, and we eat them at least once a week.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Begin by purchasing a bag of frozen
shoestring fries. Any brand of frozen fries is fine, but I think this
works the best with the shoestring cut.
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Preheat the oven to 425 F. Line a
baking sheet with tinfoil if you want to have less cleanup work.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Pour out as many fries as you intend to
eat onto the baking sheet. This was maybe a quarter of the bag.
Drizzle 2-3 tablespoons of olive oil onto the pile of fries. Season
to taste; for the amount of fries the two of us eat, I use a pinch of
sea salt, a pinch of black pepper, and about a half teaspoon of
Italian seasoning (I highly recommend the McCormick Grinder italian
seasoning, we use it on everything).
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Toss the fries until the oil and spices
coat them evenly. Spread the fries out into as even a layer as
possible.
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Bake for 7 minutes. Remove the fries,
and add more seasoning if desired. I usually do up to a teaspoon
total of Italian seasoning. Toss the fries again, and bake for 6-8
more minutes, until the fries have some nice golden brown edges. It
is very easy to over or undercook the fries, so keep a close eye on
them towards the end.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
And there you have it! An easy, really
tasty, and not too-unhealthy side dish for a quick meal. Also:
naturally dairy-free and gluten-free.</div>
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<i>Fries right out of the bag.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWAAR5rzc3949EM239rYUcb3nKVXMk3Qf-xmZ_SF3pR1DCbVybQCxEsx0wrKVclDmPvEy59iPtec7h2O6hfPJD0I0Kxiu8cza5FiyUAGNGCwCQbQdzKneNnTdAJF5nk6CGOgLbNQfj6DE/s1600/P3182586.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWAAR5rzc3949EM239rYUcb3nKVXMk3Qf-xmZ_SF3pR1DCbVybQCxEsx0wrKVclDmPvEy59iPtec7h2O6hfPJD0I0Kxiu8cza5FiyUAGNGCwCQbQdzKneNnTdAJF5nk6CGOgLbNQfj6DE/s400/P3182586.JPG" width="400" /></a></div>
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<i>After tossing them in oil and seasoning.</i></div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNH_UJyVrrs-HnaiClumBx2QwkwELi1jfZHci9jBRrIIQKAGfT6sdNy5eROhlR7H6abxenynPq-T8vDfIiNi1PHZ_7C7gyasbGUztH8ZuSvfu6Fk3EzxZVpvXmdmnx9nqkRrlLnZcG5QA/s1600/P3182597.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNH_UJyVrrs-HnaiClumBx2QwkwELi1jfZHci9jBRrIIQKAGfT6sdNy5eROhlR7H6abxenynPq-T8vDfIiNi1PHZ_7C7gyasbGUztH8ZuSvfu6Fk3EzxZVpvXmdmnx9nqkRrlLnZcG5QA/s320/P3182597.JPG" width="320" /></a></div>
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<div style="margin-bottom: 0in; text-align: center;">
<i>The baked fries, with my dinner.</i></div>The Gluten-Free Radicalhttp://www.blogger.com/profile/12871518557799641267noreply@blogger.com0tag:blogger.com,1999:blog-7371355102295109875.post-8334979817632609342012-02-12T22:21:00.000-08:002014-09-27T10:34:18.879-07:00Molten Chocolate Lava Cake, Gluten Free<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVG7F-UjVKNuP2i672g_XKuw6CT04sswTkHERSwm17ZodC-CPdEViLOHlitqDgm7M1rcXBtiog7k9Ye_XY2im7mSZSm_bFhBALjQobNyxaTtzIHTnMfeZQLhYEVhoxVwnzH2JRnLhSL6w/s1600/P2122574.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVG7F-UjVKNuP2i672g_XKuw6CT04sswTkHERSwm17ZodC-CPdEViLOHlitqDgm7M1rcXBtiog7k9Ye_XY2im7mSZSm_bFhBALjQobNyxaTtzIHTnMfeZQLhYEVhoxVwnzH2JRnLhSL6w/s400/P2122574.JPG" height="300" width="400" /></a></div>
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<i>You can see here why it is called "molten" and "lava" since a little batter spills out of the finished cake.</i></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div align="LEFT" style="margin-bottom: 0in;">
We don't typically do a lot
to celebrate Valentine's Day at my household. It can be a fun
holiday, if you are seeing someone; but it can be painful if you are
single, or a hassle if you're not, or both either way. I suppose it
just seems strange when a holiday insists that you must be romantic
in a certain way on a certain day, especially a holiday named for a
<a href="http://en.wikipedia.org/wiki/Saint_Valentine">Roman martyr</a>. Valentine's Day is nice excuse for chocolate and a date
night, though.</div>
<div align="LEFT" style="margin-bottom: 0in;">
<br /></div>
<div align="LEFT" style="margin-bottom: 0in;">
Which was part of the
inspiration for making a gluten-free chocolate lava cake. I keep
seeing glutenous chocolate recipes everywhere on the Internet because it is February. I used to
make <a href="http://tastykitchen.com/recipes/desserts/molten-chocolate-cake/">this recipe</a> a fair bit, because it is quick, easy, and
delicious, yet seems quite fancy. So I adapted it to be gluten-free.
It can also be made totally dairy-free if you use coconut
oil instead of butter. Both are delicious.</div>
<div align="LEFT" style="margin-bottom: 0in;">
<br /></div>
<div align="LEFT" style="margin-bottom: 0in;">
This is a pretty fantastic
dessert, and just in time for Valentine's Day, whether you celebrate
it or not!</div>
<div align="LEFT" style="margin-bottom: 0in;">
<br /></div>
<div align="LEFT" style="margin-bottom: 0in;">
</div>
<div align="LEFT" style="margin-bottom: 0in;">
Molten Chocolate Lava Cake,
Gluten Free</div>
<div align="LEFT" style="margin-bottom: 0in;">
<br /></div>
<div align="LEFT" style="margin-bottom: 0in;">
Adapted from <a href="http://tastykitchen.com/recipes/desserts/molten-chocolate-cake/">Brandielle's recipe</a></div>
<div align="LEFT" style="margin-bottom: 0in;">
<br />
Also, the Pioneer Woman made the original recipe with a <a href="http://thepioneerwoman.com/cooking/2009/07/molten-chocolate-lava-cake/">bunch of step-by-step photos</a> a few years ago, if you are so inclined.<br />
<br /></div>
<div align="LEFT" style="margin-bottom: 0in;">
Serves 2 (can easily double or triple)</div>
<div align="LEFT" style="margin-bottom: 0in;">
<br /></div>
<div align="LEFT" style="margin-bottom: 0in;">
4 ounces dark chocolate</div>
<div align="LEFT" style="margin-bottom: 0in;">
¼ cup butter or coconut oil
(½ a stick)</div>
<div align="LEFT" style="margin-bottom: 0in;">
½ cup powdered sugar</div>
<div align="LEFT" style="margin-bottom: 0in;">
½ cup gf flour, such as
sorghum</div>
<div align="LEFT" style="margin-bottom: 0in;">
2 eggs</div>
<div align="LEFT" style="margin-bottom: 0in;">
1 tsp vanilla</div>
<div align="LEFT" style="margin-bottom: 0in;">
<br /></div>
<div align="LEFT" style="margin-bottom: 0in;">
Preheat oven to 425 F.</div>
<div align="LEFT" style="margin-bottom: 0in;">
<br /></div>
<div align="LEFT" style="margin-bottom: 0in;">
Melt the chocolate and
butter together by microwaving in a microwave-safe bowl in 20 second
increments. Stir between microwaving, until the contents of the bowl
are completely melted. Allow the mixture to cool for 3-5 minutes.</div>
<div align="LEFT" style="margin-bottom: 0in;">
<br /></div>
<div align="LEFT" style="margin-bottom: 0in;">
Add the sugar, flour, eggs,
and vanilla, and whisk until the mixture is smooth. Spoon the batter
into two well-greased ramekins. Bake for 13-14 minutes, or until soft
in the middle, but not liquid.
</div>
<div align="LEFT" style="margin-bottom: 0in;">
<br /></div>
<div align="LEFT" style="margin-bottom: 0in;">
Remove the ramekins from the
oven, and let cool for a few minutes. Invert the ramekins onto a
plate. The cake should have a bit of gooey batter in the middle,
hence the “molten” and “lava” in the title. Eat and enjoy!</div>
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMiEgQ9-3azmLrd41r8g2woDtOLL8BH5NuSXJW6v_QsxwAZZZOrLZDsLwt47w9TvkVaGGW4HWRnYjLz-R0yZMwM6ckgsvFNFJMexU_twiSyfb02bDE8TCeaeqack3KqgfnCjpTX76ed1U/s1600/P2122557.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMiEgQ9-3azmLrd41r8g2woDtOLL8BH5NuSXJW6v_QsxwAZZZOrLZDsLwt47w9TvkVaGGW4HWRnYjLz-R0yZMwM6ckgsvFNFJMexU_twiSyfb02bDE8TCeaeqack3KqgfnCjpTX76ed1U/s400/P2122557.JPG" height="300" width="400" /></a></div>
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<i>Stirring the melted chocolate and butter/coconut oil</i></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzCDNjdwmUwoo5H76K8MTmpCqjf-X6cwFxKAFEbIne1TdgA3cJ0eCV9LGwm8K2vp9eUmcoxKQIDDJ2s7GoBrk6XeFSfYGX-v1fwQ4F92lf8qOB_0lJHgD69V-GAGkA4x3O063IqO2axAA/s1600/P2122558.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzCDNjdwmUwoo5H76K8MTmpCqjf-X6cwFxKAFEbIne1TdgA3cJ0eCV9LGwm8K2vp9eUmcoxKQIDDJ2s7GoBrk6XeFSfYGX-v1fwQ4F92lf8qOB_0lJHgD69V-GAGkA4x3O063IqO2axAA/s400/P2122558.JPG" height="300" width="400" /></a></div>
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<i>Stirring in the flour, sugar, vanilla, and eggs. It is important to let the chocolate cool off a bit before adding in the eggs, so that they don't congeal or cook.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQFqn-ensxpf2A2W0tdkv_bNfdg1QzYa_njvWfsaN3oO4Qp6lKGH1w1P3wnkZ-4K_iPx27xHX24aUdl62vmDoZxV9SQquUxIbw9Bri3aI-NBVw7Pdqi1CwsTrVLj73ICKNjiCrPqbTj4w/s1600/P2122560.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQFqn-ensxpf2A2W0tdkv_bNfdg1QzYa_njvWfsaN3oO4Qp6lKGH1w1P3wnkZ-4K_iPx27xHX24aUdl62vmDoZxV9SQquUxIbw9Bri3aI-NBVw7Pdqi1CwsTrVLj73ICKNjiCrPqbTj4w/s400/P2122560.JPG" height="300" width="400" /></a></div>
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<i>The batter prior to baking.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgYJtOjdA4WdCPv0YvUg4XuRhrF3Jd21TRIKc-4nLkPhmaXGORmRZtT-CSp8bK3uGRC7j1NbXcPgL709K5xeZ_G8RnN_SAdHURUcCPqfvuKTMsyw7nAxynm0uhcz0580yTIjdXjoZA9QM/s1600/P2122566.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgYJtOjdA4WdCPv0YvUg4XuRhrF3Jd21TRIKc-4nLkPhmaXGORmRZtT-CSp8bK3uGRC7j1NbXcPgL709K5xeZ_G8RnN_SAdHURUcCPqfvuKTMsyw7nAxynm0uhcz0580yTIjdXjoZA9QM/s400/P2122566.JPG" height="300" width="400" /></a></div>
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<i>After baking.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWMI_NStH0y-_2IPMEyqFXCyj3RH-Ra48KjK9nPB4pt1X8VBTqDAiwVdNNxO7ajnu4BumoAnna-vgcj9z1qd_bDbiGzq-BKxGoxiw0HXwvReJAPcWCPf5CVHkR-XO4Tzlh1ghS-kuEzw/s1600/P2122571.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWMI_NStH0y-_2IPMEyqFXCyj3RH-Ra48KjK9nPB4pt1X8VBTqDAiwVdNNxO7ajnu4BumoAnna-vgcj9z1qd_bDbiGzq-BKxGoxiw0HXwvReJAPcWCPf5CVHkR-XO4Tzlh1ghS-kuEzw/s400/P2122571.JPG" height="300" width="400" /></a></div>
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<i>Inverted.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFk-reLpHftr-KGJ2UKJGd3Iz_B65vHVkmPXLY2Q7U8l3hFRq4fq87olHJy9wFWZymG1rPmTiAN1ARnWgIddyANAbfg1daThTrbGdSeym1UgP-74XGtdzIb4UWol90VJ2dyEitrlUcmDQ/s1600/P2122576.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFk-reLpHftr-KGJ2UKJGd3Iz_B65vHVkmPXLY2Q7U8l3hFRq4fq87olHJy9wFWZymG1rPmTiAN1ARnWgIddyANAbfg1daThTrbGdSeym1UgP-74XGtdzIb4UWol90VJ2dyEitrlUcmDQ/s400/P2122576.JPG" height="300" width="400" /></a></div>
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<i>Delicious chocolate middle! It is like having chocolate sauce on your cake, but without the extra work.</i></div>
<br />The Gluten-Free Radicalhttp://www.blogger.com/profile/12871518557799641267noreply@blogger.com2tag:blogger.com,1999:blog-7371355102295109875.post-71402839071509667192012-01-29T19:23:00.000-08:002012-01-29T19:23:12.740-08:00Delicious Chocolate and Blood Orange Cupcakes<div class="separator" style="clear: both; text-align: left;">
</div>
<div style="margin-bottom: 0in; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
(Which I was going to call “Gluten-free vegan chocolate cupcakes with a customization option which I made with blood oranges” but I realized that this was a rather long-winded way of titling something which, quite simply, was delicious).</div>
<div>
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSvCVoBhGwkV_NFUorULbUFNmcjEC-avCfEFQP7woX8yu0hdU1bMJu3cT4pjTSYGU4zRa6nUxQzZO3a2LcZ66eJtFzlDkigHumruNuD8xJquJ_gYyja_HwZIoweGA88QMhSJvfB7jY1fA/s1600/P1252525.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSvCVoBhGwkV_NFUorULbUFNmcjEC-avCfEFQP7woX8yu0hdU1bMJu3cT4pjTSYGU4zRa6nUxQzZO3a2LcZ66eJtFzlDkigHumruNuD8xJquJ_gYyja_HwZIoweGA88QMhSJvfB7jY1fA/s400/P1252525.JPG" width="400" /></a></div>
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<i>These pictures are not the greatest; I was in a hurry to finish baking before a meeting.</i></div>
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</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
A lot of people in my life have food
allergies/intolerances now, and so it is pretty common to have long
email threads before a gathering to see who can eat what, and what
people should bring that everyone can eat. This is very confusing for
folks who do not live with these dietary issues, particularly when it
comes to baking. So, usually I am asked to handle the desert. Which I
am happy to do!
</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Most recently, we needed to accommodate
egg, dairy, and gluten issues, so <a href="http://glutenfreegoddess.blogspot.com/2006/01/dark-chocolate-brownies.html">the brownies</a> that I normally make
were out. I had made these <a href="http://glutenfreegoddess.blogspot.com/2009/07/vegan-chocolate-cupcakes-with-coffee.html">mocha cupcakes</a> before, and they were
delicious, but there were young kids at the gathering, and I didn't
think their parents would appreciate a caffeine-laden desert. But I
liked the idea of cupcakes (according to The Internet, cupcakes are a
culinary trend that is becoming unfashionable) (I think that is
ridiculous, cupcakes have always been a mainstay of birthday parties
and gatherings where a layer cake is impractical) (plus they are
super-kid friendly and seem to make a bit less of a mess) (good
heavens this is a lot of parentheticals) so I tweaked the
already-fabulous recipe into something that would work for me.
</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
And thus we have this recipe for a
plain chocolate cupcake, which is also vegan and gluten-free.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Chocolate cupcakes</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Adapted from t<a href="http://glutenfreegoddess.blogspot.com/">he Gluten-Free Goddess</a></div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Dry ingredients</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
¾ cup sorghum or brown rice flour</div>
<div style="margin-bottom: 0in;">
¾ cup cornstarch</div>
<div style="margin-bottom: 0in;">
½ cup cocoa powder</div>
<div style="margin-bottom: 0in;">
1 cup granulated sugar</div>
<div style="margin-bottom: 0in;">
½ rounded tsp sea salt</div>
<div style="margin-bottom: 0in;">
1 tsp baking soda</div>
<div style="margin-bottom: 0in;">
1 tsp baking powder</div>
<div style="margin-bottom: 0in;">
1 tsp xanthan gum</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Other ingredients</div>
<div style="margin-bottom: 0in;">
2 Tbs ground flax seed + 4 Tbs warm
water (you can use 2 eggs instead if you prefer)</div>
<div style="margin-bottom: 0in;">
1 cup non-dairy milk of choice</div>
<div style="margin-bottom: 0in;">
3 Tbs light-tasting oil</div>
<div style="margin-bottom: 0in;">
½ tsp vinegar</div>
<div style="margin-bottom: 0in;">
1 tsp vanilla extract</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Preheat oven to 350 F.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Combine the flax with the warm water in
a small bowl, and set aside, allowing it to sit for at least five
minutes. This is your “egg.”</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Combine the dry ingredients in a medium
sized bowl, and whisk together to incorporate.
</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Add in the other ingredients, including
the flax “egg,” and mix for 2-3 minutes. This can be done in a
stand mixer or with a regular spoon or whisk if you don't mind a
work-out. The batter will be very thick, and somewhat stringy.
</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Fill muffin tins (lined with cupcake
liners) about 2/3 full of batter. It may be necessary to smooth out
the tops of each tin of batter with the back of a spoon in order to
get a smooth top after baking.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Bake cupcakes for 20 minutes.
</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Makes 1 dozen cupcakes.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Remove from the tin to a wire rack to
cool, or else the cupcakes become slightly soggy.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Wait until the cupcakes have completely
cooled prior to frosting.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Frosting:</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
2 cups powdered sugar</div>
<div style="margin-bottom: 0in;">
2-4 Tbs shortening (I used Spectrum)</div>
<div style="margin-bottom: 0in;">
¼ cup cocoa powder</div>
<div style="margin-bottom: 0in;">
1 tsp vanilla extract</div>
<div style="margin-bottom: 0in;">
2-3 Tbs non-dairy milk
</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Combine the first four ingredients,
then add “milk” one tablespoon at a time. Blend with a stand or
hand mixer until fluffy. Add more liquid if necessary. Pipe or spread
onto cooled cupcakes.
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiXZdpxU3Zg9De2PvILIvVS22mPDfHkGWh-xilE9_DuVBwUUvSuS-FGAiMhZvCVpUjNFOCJh_bnYkV4QJDbI40onCcT8Ox5prUEJN4t0NuOeEQ1EPzOAJ0nWj9s6uGZdn_IEQan0XK7gM/s1600/P1252518.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiXZdpxU3Zg9De2PvILIvVS22mPDfHkGWh-xilE9_DuVBwUUvSuS-FGAiMhZvCVpUjNFOCJh_bnYkV4QJDbI40onCcT8Ox5prUEJN4t0NuOeEQ1EPzOAJ0nWj9s6uGZdn_IEQan0XK7gM/s400/P1252518.JPG" width="400" /></a></div>
<div style="margin-bottom: 0in; text-align: center;">
<i>Unfrosted chocolate cupcakes. Gluten-free baked goods are often a little lumpy if you don't smooth out the batter.</i></div>
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Variation:
</div>
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<br />
</div>
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After making these, I decided to try to
make another variety. I suspect you could make infinite variations to
this recipe if you so desired. Basically, you change what spices or
extracts you add to the batter, replace cocoa powder with cornstarch
if the cupcake is non-chocolate, and use different liquids for the
“milk.” I made a blood orange cupcake, and it was fantastic. I
used these ingredients, following the instructions above. Please
experiment with making your own changes to the recipe, until you find
something that you really like! The recipe seems to be pretty
forgiving.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Blood orange cupcake variation</div>
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</div>
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Dry ingredients</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
¾ cup sorghum flour</div>
<div style="margin-bottom: 0in;">
1 ¼ cup cornstarch</div>
<div style="margin-bottom: 0in;">
1 cup sugar</div>
<div style="margin-bottom: 0in;">
½ rounded tsp sea salt</div>
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1 tsp baking soda</div>
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1 tsp baking powder</div>
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1 tsp xanthan gum</div>
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half the zest of a blood orange</div>
<div style="margin-bottom: 0in;">
½ tsp nutmeg</div>
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<br />
</div>
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2 Tbs flax + 4 Tbs warm water</div>
<div style="margin-bottom: 0in;">
3 Tbs oil</div>
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½ cup blood orange juice</div>
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½ cup coconut milk</div>
<div style="margin-bottom: 0in;">
2 tsp lemon juice</div>
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</div>
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Frosting:</div>
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<br />
</div>
<div style="margin-bottom: 0in;">
2 cups powdered sugar</div>
<div style="margin-bottom: 0in;">
2-4 Tbs shortening</div>
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half the zest of a blood orange</div>
<div style="margin-bottom: 0in;">
~2 Tbs blood orange juice</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ1MUN6-liFU5kxbP9NB1i340ynh6aoYb06In09ywpjtpWorXML-DTU6xmQ8Kk_BrQ09lndy6ppp0opSgA5qRrMYICDPHk3KQbQBqtmQ1PVXwhK_DOT0c7-jKrXpSxcafjXrgL9zYkNIk/s1600/P1252520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ1MUN6-liFU5kxbP9NB1i340ynh6aoYb06In09ywpjtpWorXML-DTU6xmQ8Kk_BrQ09lndy6ppp0opSgA5qRrMYICDPHk3KQbQBqtmQ1PVXwhK_DOT0c7-jKrXpSxcafjXrgL9zYkNIk/s400/P1252520.JPG" width="400" /></a></div>
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<i>Unfrosted cupcakes. These were pretty tasty plain.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1eNFOcbPXDXAlr1VOmpYVTyZxCvhUSBNd2mPfjIJZJ6R1svqI2cNfkCTlgg7q-5qfsNXZ_fOb-oGY3FQD9XX7vwwGWYfRueNksXXxvw-MbcI-KRz3iNxuiRyfJVWHdLv_fhju2SXFlg0/s1600/P1252528.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1eNFOcbPXDXAlr1VOmpYVTyZxCvhUSBNd2mPfjIJZJ6R1svqI2cNfkCTlgg7q-5qfsNXZ_fOb-oGY3FQD9XX7vwwGWYfRueNksXXxvw-MbcI-KRz3iNxuiRyfJVWHdLv_fhju2SXFlg0/s400/P1252528.JPG" width="400" /></a></div>
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<i>Pretty pink frosting.</i></div>
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<i><br /></i></div>
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So try either variation, or play with the ingredients and make your own! Cupcakes should be fun as well as tasty.</div>
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<br /></div>The Gluten-Free Radicalhttp://www.blogger.com/profile/12871518557799641267noreply@blogger.com0tag:blogger.com,1999:blog-7371355102295109875.post-44771937382320332162012-01-15T15:54:00.000-08:002012-01-15T15:54:53.009-08:00A Gluten-Free Twist on Eggs Benedict<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkokPcxmU92lO9xxkSFI0HTzdBF6V574e7m7PgYERu9MIPU4oAr2Tgt6QLGW98f2pWGgjfMHHy-9xh8iL3HN-y4miGk7eNLwQ9CQtrvAsarhaQwsFmn9apQi1tEZ47GbKBvmFJyolTjHY/s1600/P1102510.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkokPcxmU92lO9xxkSFI0HTzdBF6V574e7m7PgYERu9MIPU4oAr2Tgt6QLGW98f2pWGgjfMHHy-9xh8iL3HN-y4miGk7eNLwQ9CQtrvAsarhaQwsFmn9apQi1tEZ47GbKBvmFJyolTjHY/s320/P1102510.JPG" width="320" /></a></div>
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One thing I miss quite a bit since
going gluten-free is Eggs Benedict. It is a delicious dish, but in my
mind it is dependent on having a perfect English muffin. I have not
found a DF/GF English muffin yet that works for me, and I haven't
gotten around to making my own yet. I am still working on a bread
replacement that tastes like real bread (<a href="http://freethoseradicals.blogspot.com/2011/09/gluten-free-bread-with-polenta.html">my recipe</a> on this site is
tasty enough, and good for putting sandwich fillings on, but the
texture is all wrong when I crave real bread) after all. So I decided
to put together a deconstructed Eggs Benedict since I had Canadian
bacon in the fridge. Then I thought I'd add salsa and avocado. I
needed some carbohydrate to hold it all together, so I made brown
rice.</div>
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<br /></div>
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The result was more of a
Southwestern-inspired meal, and is nothing like Eggs Benedict aside
from the egg and canadian bacon, but it was good.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
To make your own, first start cooking
some brown rice. When it is done, fry a slice or two of canadian
bacon. Meanwhile, spoon some rice onto a plate. When the bacon is
done, place it on top of the rice. Fry or poach an egg until it is
soft in the middle. Or until runny, if that is what you prefer. Slide
the egg onto the bacon, and spoon salsa over the whole thing. Add
avocado slices if desired. Hollendaise sauce would be awesome, but I
didn't want to get that many dishes dirty. Put some salad greens on
your plate if you are trying to eat better.</div>
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<br /></div>
<div style="margin-bottom: 0in;">
Result: tasty, and naturally gluten and
dairy free.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAV5J61_zk7MbichqVWNFBj_j6oqZTupsrZgCpHd0YHQ03Tzy4KlKhk_O46epcPea0xtk1U2_qknTAv7UbtKRwVseBtm7VQ9DhyphenhyphenydATGuls53BsJzu4j9IsLlCaiIBPXJLcjYzquThV2I/s1600/P1102507.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAV5J61_zk7MbichqVWNFBj_j6oqZTupsrZgCpHd0YHQ03Tzy4KlKhk_O46epcPea0xtk1U2_qknTAv7UbtKRwVseBtm7VQ9DhyphenhyphenydATGuls53BsJzu4j9IsLlCaiIBPXJLcjYzquThV2I/s320/P1102507.JPG" width="320" /></a></div>
<br />The Gluten-Free Radicalhttp://www.blogger.com/profile/12871518557799641267noreply@blogger.com0tag:blogger.com,1999:blog-7371355102295109875.post-7173759832368034752011-12-18T21:57:00.001-08:002012-07-14T10:54:26.183-07:00Almond Shortbread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFs_X5BlLqV_kMvl8oQ4gPjCm_x49YvmE8bRgWplbU-995UvpYozeQ37nrvkHTYTbhAA9CrU7BLsshkTqIAtI07pnX2ce1yGqE5vJjXZuPQcpreLB5K24yDFQM-QgJxqHkuZG1gXsryPE/s1600/PC092493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFs_X5BlLqV_kMvl8oQ4gPjCm_x49YvmE8bRgWplbU-995UvpYozeQ37nrvkHTYTbhAA9CrU7BLsshkTqIAtI07pnX2ce1yGqE5vJjXZuPQcpreLB5K24yDFQM-QgJxqHkuZG1gXsryPE/s400/PC092493.JPG" width="400" /></a></div>
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It is Christmas in a few
days, and therefore I wanted some delicious cookies. The best cookie
ever in my opinion is a delicious butter shortbread cookie. We used
to buy Walker's shortbread a couple of times each winter as a special
treat; at the time six dollars seemed like an exorbitant price for a
box of cookies (but is pretty typical for GF cookies). Much of the
beauty of shortbread is in its simplicity: just flour, butter, sugar,
and a little vanilla and salt. When I tried to de-glutenize (I have
decided that this should be a word) my original shortbread recipe, I
got a hideous melted mess. I tried again, with a recipe adapted from
<a href="http://www.seriouseats.com/recipes/2011/09/gluten-free-tuesday-shortbread-cookies-recipe.html">this</a>, and had success. In time for Christmas.
</div>
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<br /></div>
<div style="margin-bottom: 0in; text-align: center;">
Almond Shortbread</div>
<div align="LEFT" style="margin-bottom: 0in;">
<br /></div>
<div align="LEFT" style="margin-bottom: 0in;">
Dry ingredients</div>
<div align="LEFT" style="margin-bottom: 0in;">
½ c sorghum flour (66 g)</div>
<div align="LEFT" style="margin-bottom: 0in;">
¼ c almond meal (30 g)</div>
<div align="LEFT" style="margin-bottom: 0in;">
¼ c cornstarch (33 g)</div>
<div align="LEFT" style="margin-bottom: 0in;">
¼ c brown rice flour (33 g)</div>
<div align="LEFT" style="margin-bottom: 0in;">
¼ tsp sea salt (use 1/8 tsp
if your butter is salted)</div>
<div align="LEFT" style="margin-bottom: 0in;">
1/8 tsp xanthan gum</div>
<div align="LEFT" style="margin-bottom: 0in;">
1/8 tsp baking powder</div>
<div align="LEFT" style="margin-bottom: 0in;">
<br /></div>
<div align="LEFT" style="margin-bottom: 0in;">
½ cup butter (1 stick)</div>
<div align="LEFT" style="margin-bottom: 0in;">
1/3 cup granulated sugar (70
g)</div>
<div align="LEFT" style="margin-bottom: 0in;">
½ tsp vanilla</div>
<div align="LEFT" style="margin-bottom: 0in;">
<br /></div>
<div align="LEFT" style="margin-bottom: 0in;">
Preheat oven to 300 degrees
F. In a medium bowl, whisk together all of the dry ingredients. In a
separate, larger bowl, cream butter, sugar, and vanilla together with
an electric mixer (or use a stand mixer). Don't overmix the butter
and sugar. Add the flour mixture to the bowl about ½ cup at a time,
blending well with the mixer each time. Eventually, you will end up
with a crumbly mixture of dough.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-cJcIasL0bUWywrqy-k10Swb_Agay59BcY1_UQrm209O2y33a9IcWvIeNeVzcdT0NcL0DbQGCoSZWkWJBLcuhlLy2dsZbOk_yJYjmUaAMBiLU4NMSa7AD2cPeGsv74XAmKC5L3ziILiE/s1600/PC092486.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-cJcIasL0bUWywrqy-k10Swb_Agay59BcY1_UQrm209O2y33a9IcWvIeNeVzcdT0NcL0DbQGCoSZWkWJBLcuhlLy2dsZbOk_yJYjmUaAMBiLU4NMSa7AD2cPeGsv74XAmKC5L3ziILiE/s400/PC092486.JPG" width="400" /></a></div>
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<i>Crumbly dough.</i></div>
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<div align="LEFT" style="margin-bottom: 0in;">
You can combine the dough
together, roll it out then chill it, and use cookie cutters, but I
thought a roll of cookies would be easier. To do this, I piled the
dough-crumbs on a piece of parchment paper, and used the paper to
help roll all of the crumbs together in a cohesive lump. Squish the
dough into a fairly-even log shape. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3B1rb-DefpRnN7U8drmyZXKr97ch8DkTFJZNf2NiU1s8OLapRBxTKNIHNbjv28KEN8F42dZfkUR2IKZFdfT3ECPax1bfQDfaVzCeVeyS9MnROUZJP1K4LqMigmMbUugAB6YiRRa7G44g/s1600/PC092488.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3B1rb-DefpRnN7U8drmyZXKr97ch8DkTFJZNf2NiU1s8OLapRBxTKNIHNbjv28KEN8F42dZfkUR2IKZFdfT3ECPax1bfQDfaVzCeVeyS9MnROUZJP1K4LqMigmMbUugAB6YiRRa7G44g/s400/PC092488.JPG" width="300" /></a></div>
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<i>Squish the crumbs together using the parchment paper.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNwx6SgMRt_i49BJuuHvsl7gDQ6FeSqHsnDjWbDQCCdNE0BhdejBnOLCv7V3f3AORsgvc-dH8wX7Cc4czFq_ovLb6p_CtJ4l9furzmnzrMC3bsu-LIDhGeSBZy1MWJJC8B48uxNgjDXNE/s1600/PC092489.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNwx6SgMRt_i49BJuuHvsl7gDQ6FeSqHsnDjWbDQCCdNE0BhdejBnOLCv7V3f3AORsgvc-dH8wX7Cc4czFq_ovLb6p_CtJ4l9furzmnzrMC3bsu-LIDhGeSBZy1MWJJC8B48uxNgjDXNE/s400/PC092489.JPG" width="400" /></a></div>
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<i>Log of dough.</i></div>
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<div align="LEFT" style="margin-bottom: 0in;">
Once you are happy with the
shape, wrap it up and chill in the fridge for at least<strike> 15 minutes</strike> <i>Edit 7/14/12: chill at least 30 minutes to avoid a melted cookie mess</i>.
Use a sharp knife to cut the dough into ¼ inch rounds. Carefully lay
these on a baking sheet lines with a silpat or parchment paper.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW1fUWWBp-lulY1vr2lGTlQc71SpJekIlEZlgyFCh4jpnkXHIPnHriKRgI8n8lOnjNAfeNUEevtr3Tz7_7owfUxWqJ0Vg28_86ifKF89R7jPAwp9a-slF5Uquh7EY5Eob3JKuvaIgKU6E/s1600/PC092490.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW1fUWWBp-lulY1vr2lGTlQc71SpJekIlEZlgyFCh4jpnkXHIPnHriKRgI8n8lOnjNAfeNUEevtr3Tz7_7owfUxWqJ0Vg28_86ifKF89R7jPAwp9a-slF5Uquh7EY5Eob3JKuvaIgKU6E/s400/PC092490.JPG" width="400" /></a></div>
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<br />
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<div align="LEFT" style="margin-bottom: 0in;">
Pierce the cookies with a
fork several times, this will allow steam to escape, which makes for
a crisper shortbread. <i>Edit 7/14/12: Chill the cookie sheet and cookies for another 15-30 minutes, this will help prevent spreading cookies.</i></div>
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<br /></div>
<div align="LEFT" style="margin-bottom: 0in;">
Bake for 25-35 minutes,
until lightly golden brown. Err on the side of an oven that is too
cool rather than too hot if you have an unreliable oven like I do; if
the oven is too hot, these melt and spread and fall apart into
crumbs. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT6_IwgW1lwWdU4oMhpC3sLzyohFM5J91HY9sAx7pKhBjFucefZggW67_uRgk9JGXIdHmuL8PugJBs-e4wpL87cYMYI0aWjXaJHbDUAJEziIebuAyVDFFXVXXprWLzDuYIwFXdydZxC48/s1600/PC092491.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT6_IwgW1lwWdU4oMhpC3sLzyohFM5J91HY9sAx7pKhBjFucefZggW67_uRgk9JGXIdHmuL8PugJBs-e4wpL87cYMYI0aWjXaJHbDUAJEziIebuAyVDFFXVXXprWLzDuYIwFXdydZxC48/s400/PC092491.JPG" width="300" /></a></div>
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<br /></div>
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<div align="LEFT" style="margin-bottom: 0in;">
This was a very tasty cookie
that reminds me a lot of Walker's shortbread that I used to love.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpB3UK3wzwPfsh0L5eXA17IfYp4yfFJ_RnIf1EfXvcGhD_GVKahUURLxokFO_gmOnyokrXeFLaYtxiteBr8gXWP2U2Br6mU9t5-wOfvfQkQ3gG9IGA4mtCchqqsVx06cyqw1oBvsWQb_c/s1600/PC092492.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpB3UK3wzwPfsh0L5eXA17IfYp4yfFJ_RnIf1EfXvcGhD_GVKahUURLxokFO_gmOnyokrXeFLaYtxiteBr8gXWP2U2Br6mU9t5-wOfvfQkQ3gG9IGA4mtCchqqsVx06cyqw1oBvsWQb_c/s400/PC092492.JPG" width="300" /></a></div>
<br />The Gluten-Free Radicalhttp://www.blogger.com/profile/12871518557799641267noreply@blogger.com0tag:blogger.com,1999:blog-7371355102295109875.post-77290024510301630102011-12-18T12:12:00.000-08:002011-12-19T08:50:27.297-08:00Ruby Cakes Review<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaizJ6csPX1XfvPYkSd4ChROZus0OHbAlmQhdUy_6hkl6Yjnvi4TSETMbVHOgzsBAbKC-1ic2-iJ7__-SLiamsQN7BxSPKJPzykv4Xb83Pa1yuWdOJPV7_Bdn1pxRCNDPHzken4I-hRSU/s1600/PC172481.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaizJ6csPX1XfvPYkSd4ChROZus0OHbAlmQhdUy_6hkl6Yjnvi4TSETMbVHOgzsBAbKC-1ic2-iJ7__-SLiamsQN7BxSPKJPzykv4Xb83Pa1yuWdOJPV7_Bdn1pxRCNDPHzken4I-hRSU/s320/PC172481.JPG" width="320" /></a></div>
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<i>Dear readers who don't live in Oregon: feel free to skip this post, as it is about a local business.</i></div>
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<div align="LEFT" style="margin-bottom: 0in;">
This weekend, The Man and I
tried out a new bakery in the area. That sounds a bit mundane, until
it is pointed out that the bakery mentioned is a dedicated
gluten-free, nut-free, vegan place. <i>“Wait, so I can eat every
single thing?”</i> was my reaction when I first heard that this
place was opening.
</div>
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<br /></div>
<div align="LEFT" style="margin-bottom: 0in;">
<a href="http://rubycakesbakeries.com/"> Ruby Cakes</a> in McMinnville
was a fantastic experience. They had quite a variety of baked goods,
and each thing that we tried was amazing. Moreover, there was
something wonderful about knowing that the treats were perfectly safe
for my food intolerances, as well as many other people in my life.
The staff were friendly and knowledgeable, and genuinely interested
in providing the community with allergen-free treats. I was also
pleased that the prices were quite reasonable; comparable to what I
have paid for things at glutenous bakeries.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrKJym5tgp-J1rqW7wejUjtrD5FNLy35xxVtRfMEawILpBDNlT5-s3hUXq-6aWC2i5mjh1KJNI_xb1MfnJKEQXxKehE8KZ-TLjECojTT9M6bQNDYtEPnu4L0B_wTmDvzxanapTbAqOtxM/s1600/PC172482.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrKJym5tgp-J1rqW7wejUjtrD5FNLy35xxVtRfMEawILpBDNlT5-s3hUXq-6aWC2i5mjh1KJNI_xb1MfnJKEQXxKehE8KZ-TLjECojTT9M6bQNDYtEPnu4L0B_wTmDvzxanapTbAqOtxM/s320/PC172482.JPG" width="320" /></a></div>
<div style="text-align: center;">
<i>These little doughnuts were delicious.</i></div>
<div style="text-align: center;">
<i><br /></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq6VFxYB3-MaD9uwfuALPTEHuPh7aN4icLrDh-pe9iljXuw9VPTNKbdWu8fOut3mcoK3-9FHEpXMHs8WI0uxcATkO-EQ0YUQzTuT_6KE01DqoTbSuZ0S5L9y7dO9isNMCiIsrlL_ttDuQ/s1600/PC172483.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq6VFxYB3-MaD9uwfuALPTEHuPh7aN4icLrDh-pe9iljXuw9VPTNKbdWu8fOut3mcoK3-9FHEpXMHs8WI0uxcATkO-EQ0YUQzTuT_6KE01DqoTbSuZ0S5L9y7dO9isNMCiIsrlL_ttDuQ/s320/PC172483.JPG" width="320" /></a></div>
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<i>This cinnamon roll was huge; I split it with The Man. I never expected to be eating a cream-cheese frosted cinnamon roll again, and I could not tell that it was vegan or GF! Saturdays are cinnamon roll day at the bakery.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrdWA-cYYPYc9EI13dWRiA4YFAFfQd-3Q2LKC7HU3P3xTgpDwJxRmRnmw4_0vUm52dADQD5Rg34QE6uKDNtbh-NvEqlNC-p8RwmGgDeLiI6iWn_9wxh6MR52WG8e7TOSfjice3L_sinOI/s1600/PC172484.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrdWA-cYYPYc9EI13dWRiA4YFAFfQd-3Q2LKC7HU3P3xTgpDwJxRmRnmw4_0vUm52dADQD5Rg34QE6uKDNtbh-NvEqlNC-p8RwmGgDeLiI6iWn_9wxh6MR52WG8e7TOSfjice3L_sinOI/s320/PC172484.JPG" width="320" /></a></div>
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<i>There were 8 kinds of "milk" for the coffee, only two of which contained any dairy. This was fantastic!</i></div>
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I am very happy that this
business has opened, and I will most assuredly be visiting again in
the near future. If you live near McMinnville you should try this
place, even if you don't have any allergies. <i> </i></div>
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<br />The Gluten-Free Radicalhttp://www.blogger.com/profile/12871518557799641267noreply@blogger.com0tag:blogger.com,1999:blog-7371355102295109875.post-17449257059797606292011-12-14T12:53:00.000-08:002011-12-14T12:56:06.691-08:00Red Curry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2u8fJ9ud8m_Z2Ub9JwYnlFSAhMvaOCQvYQpl_jI-Kb7DTWiDGH4zFCshd5sdiPQKofQvD5FZSLj9B1h4vN5hYLyF5YLFur9VlK0WCQRT-dk5CwxDS0ETz0NBwlAW1BslIyLGMGKrkkVs/s1600/PC132491.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2u8fJ9ud8m_Z2Ub9JwYnlFSAhMvaOCQvYQpl_jI-Kb7DTWiDGH4zFCshd5sdiPQKofQvD5FZSLj9B1h4vN5hYLyF5YLFur9VlK0WCQRT-dk5CwxDS0ETz0NBwlAW1BslIyLGMGKrkkVs/s400/PC132491.JPG" width="300" /></a></div>
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<i>Delicious curry. Also, that table is from South Africa, which does not pertain to the Thai food. I just like the table.</i></div>
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<div align="LEFT" style="margin-bottom: 0in;">
Even before my GF-DF days, I
really loved Thai food. I love that distinct flavor-profile of
ginger, basil, lemon-grass and coconut; the mixture of savory and
sweet. I have enjoyed Pad Thai and curries for a long time, perhaps
influenced by the fact that my family lived in Bangkok for a while,
(before I was born) and my parents used to take us out to Thai food.
Now, though, I like this cuisine even better, because Thai-food
places are generally already gluten and dairy-free. At the restaurant
I go to, they even make my iced tea without the condensed milk in it.
</div>
<div align="LEFT" style="margin-bottom: 0in;">
<br /></div>
<div align="LEFT" style="margin-bottom: 0in;">
I don't always feel like
going out to eat in order to get my fix, though, so sometimes I make
curries at home. They never seem to be as good as what you get at a
restaurant, though, and I decided that maybe this was partially
because I never actually follow a recipe with this kind of thing. So
here is what I made for dinner recently (I can't only post recipes
for baked goods, can I?) adapted from <a href="http://www.thaikitchen.com/Recipes/Chicken-Beef-and-Pork/Thai-Red-Curry.aspx">this</a> recipe by Thai Kitchen. I
tend to use a lot of their products anyway, because they are clearly
labeled gluten-free. Disclaimer: Thai Kitchen doesn't know who I am,
I just like their stuff.</div>
<div align="LEFT" style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in; text-align: center;">
Red Curry</div>
<div align="CENTER" style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in; text-align: left;">
</div>
<div align="LEFT" style="margin-bottom: 0in;">
1 Tbs vegetable oil</div>
<div align="LEFT" style="margin-bottom: 0in;">
1 Tbs of GF red curry paste</div>
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1 can of coconut milk</div>
<div align="LEFT" style="margin-bottom: 0in;">
1/2 cup chicken or beef
broth</div>
<div align="LEFT" style="margin-bottom: 0in;">
1 tsp brown sugar</div>
<div align="LEFT" style="margin-bottom: 0in;">
1 ½ tsp GF soy sauce or
fish sauce</div>
<div align="LEFT" style="margin-bottom: 0in;">
½ tsp sirracha sauce
(optional, adds some heat)</div>
<div align="LEFT" style="margin-bottom: 0in;">
<br /></div>
<div align="LEFT" style="margin-bottom: 0in;">
½ pound of chicken or beef,
cut into ~1/2 inch pieces</div>
<div align="LEFT" style="margin-bottom: 0in;">
½ large or 1 small red
pepper, chopped into ~1/2 inch pieces</div>
<div align="LEFT" style="margin-bottom: 0in;">
2 carrots, cut into diagonal
slices</div>
<div align="LEFT" style="margin-bottom: 0in;">
1 cup snow peas, cut in half</div>
<div align="LEFT" style="margin-bottom: 0in;">
1 small bunch of bok choy or
napa cabbage, cut into ~1 inch squares</div>
<div align="LEFT" style="margin-bottom: 0in;">
other options: onion, Thai
or regular eggplant, bamboo shoots, baby corn, whatever vegetables
you like!</div>
<div align="LEFT" style="margin-bottom: 0in;">
<br /></div>
<div align="LEFT" style="margin-bottom: 0in;">
<br /></div>
<br />
Cut the meat and vegetables
into the sizes indicated above, and set aside.<br />
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi7IEsB1H695oBpqhMSrioX65wbQ9rtFvlr3uZrePUDK7yZO9W68DAmBe9WF9dS3B5umbn12qMwk3Ejs-sjPHdl5SW7EXwbKCXGJ_AWs-BkPhcLqTFlBUkoH9oaKWutbOFXdzgGU-gJvg/s1600/PC132482.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi7IEsB1H695oBpqhMSrioX65wbQ9rtFvlr3uZrePUDK7yZO9W68DAmBe9WF9dS3B5umbn12qMwk3Ejs-sjPHdl5SW7EXwbKCXGJ_AWs-BkPhcLqTFlBUkoH9oaKWutbOFXdzgGU-gJvg/s400/PC132482.JPG" width="400" /></a></div>
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<i>A whole pile of vegetables. You can make substitutions using vegetables that you like and have on hand.</i> </div>
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvr9-XcVkrzwiwxgudVQmzPs_rF4kaeirJfCf6GmdBFowfIuH3e9q6nayl92BGz2wIgR6CF7NtaNBoeJ4PrDjYAEXnNF95fE5yEGCdywShj4V9c2aMc0EL_54sau_rc2FAf-7GJ6Q9oMo/s1600/PC132484.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvr9-XcVkrzwiwxgudVQmzPs_rF4kaeirJfCf6GmdBFowfIuH3e9q6nayl92BGz2wIgR6CF7NtaNBoeJ4PrDjYAEXnNF95fE5yEGCdywShj4V9c2aMc0EL_54sau_rc2FAf-7GJ6Q9oMo/s400/PC132484.JPG" width="400" /></a></div>
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<i>This was probably more like 1/3 pound of chicken</i>.</div>
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<div align="LEFT" style="margin-bottom: 0in;">
Heat the oil over medium in
a medium-sized stock pot. Stir the curry paste into the pan and heat
for about a minute. Add the broth and coconut milk, then bring to a
simmer, increasing heat to medium-high. Add the sugar and soy sauce,
and stir well.</div>
<div align="LEFT" style="margin-bottom: 0in;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWZ6jMMBzxCrfPA-JdXQTc32ZiD5Nk2Rcn4PBMtgaqRgM2I2C3SEf5C8B-paTk-c9gtCuceChdpDa-JiMDuTfVYgijflCOiRSB_bXLhCmIocZFa0PlDYsaRDfbhelwhjNrWYYFPCMOLZg/s1600/PC132485.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWZ6jMMBzxCrfPA-JdXQTc32ZiD5Nk2Rcn4PBMtgaqRgM2I2C3SEf5C8B-paTk-c9gtCuceChdpDa-JiMDuTfVYgijflCOiRSB_bXLhCmIocZFa0PlDYsaRDfbhelwhjNrWYYFPCMOLZg/s400/PC132485.JPG" width="400" /></a></div>
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<i>Stirring the curry paste into the hot oil. It splatters a little bit.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjquovoC0G4QVr6Lpjet8UH4QcOQAJ14X_29MLVsHVIc3NgvWxflRardIeU1C-qfa-gcp-Krr9ptDvSWhEkHnVuCwljtgYM4J46Qu4rbjuTOHN3UuvaILLUrl2PuMuMeU8wHqyCZddZt7Q/s1600/PC132483.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjquovoC0G4QVr6Lpjet8UH4QcOQAJ14X_29MLVsHVIc3NgvWxflRardIeU1C-qfa-gcp-Krr9ptDvSWhEkHnVuCwljtgYM4J46Qu4rbjuTOHN3UuvaILLUrl2PuMuMeU8wHqyCZddZt7Q/s400/PC132483.JPG" width="306" /></a></div>
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<i>Coconut milk is amazing. If you want this to be lower calorie, you can use the lite milk, or even the coconut milk that comes in a carton. It will not be as rich, though.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizyNSyZyc2-2Q8KZ52OHxQfEw6vWcgT2vzKEGk_-OiBO3Q0qtfRT3qSeTiKyx5S5E8ItlsCmzqAp8roFJbH398wXOmQFIxoBiGLPlAbEOuvIUvb2_kkEDI3mlWy5lrhmv2imFyB_Wa20w/s1600/PC132486.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizyNSyZyc2-2Q8KZ52OHxQfEw6vWcgT2vzKEGk_-OiBO3Q0qtfRT3qSeTiKyx5S5E8ItlsCmzqAp8roFJbH398wXOmQFIxoBiGLPlAbEOuvIUvb2_kkEDI3mlWy5lrhmv2imFyB_Wa20w/s400/PC132486.JPG" width="400" /></a></div>
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<i>Add the milk and broth. It looks a bit low here because at first I had only half of the can in the pot. Later I added the other half.</i></div>
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Add the meat and vegetables
to the sauce, and stir periodically. The curry is done when the meat
is cooked through, about 7-8 minutes of simmering. </div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_sdNwVDwg6XXzLMSMoNATqgK6P9sWYGNi9jqQT84rnqgT6Ge3t5pwllCSw0bQIZZ6YbHIND4MHWtxbkqbjiW8SidAR9VP3vZG0DWJP_lkOpewQZfxRmoNzhzlChXKrv2PL30sQWdTENY/s1600/PC132487.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_sdNwVDwg6XXzLMSMoNATqgK6P9sWYGNi9jqQT84rnqgT6Ge3t5pwllCSw0bQIZZ6YbHIND4MHWtxbkqbjiW8SidAR9VP3vZG0DWJP_lkOpewQZfxRmoNzhzlChXKrv2PL30sQWdTENY/s400/PC132487.JPG" width="400" /></a></div>
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<i>The pot was a little crowded.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikXDXgmwRbae4D-EGIPoz8IZ9QOzcLE89r8Le8ziLY4YB9tuqAUztaiVkrWSD_OwvPmJ5AJYXb3nvAweFyC3goPBzcYeDiRsdFjwHKdUrzHVBLXmZFgNX4lNYZeiSmKWw27-tGkp5IfIY/s1600/PC132488.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikXDXgmwRbae4D-EGIPoz8IZ9QOzcLE89r8Le8ziLY4YB9tuqAUztaiVkrWSD_OwvPmJ5AJYXb3nvAweFyC3goPBzcYeDiRsdFjwHKdUrzHVBLXmZFgNX4lNYZeiSmKWw27-tGkp5IfIY/s400/PC132488.JPG" width="400" /></a></div>
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<i>The vegetables cook down after a few minutes.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBa2rIVXKLhTRe61t_EDdiLqYTDsykPoo5AsmEW9ELgqaY3_O8mgUjWsUuU9hYF1L5YxxLh2Cfyv81x7A-gsq9_kDO6BdL_ck493WhPLIyy0iLEbHzxHw-atAXkQiz9iAhwLt-36ibH88/s1600/PC132494.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBa2rIVXKLhTRe61t_EDdiLqYTDsykPoo5AsmEW9ELgqaY3_O8mgUjWsUuU9hYF1L5YxxLh2Cfyv81x7A-gsq9_kDO6BdL_ck493WhPLIyy0iLEbHzxHw-atAXkQiz9iAhwLt-36ibH88/s400/PC132494.JPG" width="400" /></a></div>
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<i>Finished curry! Put it over rice and you have a good dinner.</i></div>
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<i><br /></i></div>
Serve over rice or rice noodles. Serves 3-4.<br />
<br />
Next time I will probably add in some basil leaves, but otherwise I really liked this!The Gluten-Free Radicalhttp://www.blogger.com/profile/12871518557799641267noreply@blogger.com0tag:blogger.com,1999:blog-7371355102295109875.post-79100797037485419602011-12-12T16:48:00.000-08:002011-12-12T16:48:07.663-08:00Meyer lemon bakingI am perhaps one of the last food bloggers to have discovered <a href="http://glutenfreegirl.com/when-chez-panisse-calls/">the</a> <a href="http://www.teaandcookiesblog.com/2007/01/they%E2%80%99re-back.html">joys</a> of the <a href="http://www.buffchickpea.com/2009/01/seasonal-eating-meyer-lemons.html">Meyer lemon</a>, but I am glad to have baked with them finally! I love cooking with lemon because of the way the citrus can brighten a sweet or a savory dish; especially because many varieties only appear in stores in the winter, where they are like an edible ray of sunshine. Meyer lemons, though, are especially fantastic. They are a bit sweeter than a normal lemon, and smell somewhat floral. They are also only in stores for a little while in the winter here in the Pacific Northwest, which made me eager to cook with some.<br />
<br />
I picked up a bag of Meyer lemons last week, mostly to juice and zest them, because I like to keep a little stash of lemon zest in the freezer for convenience. I then ended up making two different lemon-based baked goods. Both recipes turned out to taste quite pleasant.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGulZgq8Vzu_xuerDOe6OtWEEnY-aNoY9OAHGrKqZI7az3_1-MFtinL7ln0eONa3AsHAEsdHwNQ92wimFnJ9_2jwbuEqWLBZ3tFaocRmw2JxiS3-4R2QaGnyTOKRiVM2Hmshzn1ftjF-c/s1600/PC122499.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGulZgq8Vzu_xuerDOe6OtWEEnY-aNoY9OAHGrKqZI7az3_1-MFtinL7ln0eONa3AsHAEsdHwNQ92wimFnJ9_2jwbuEqWLBZ3tFaocRmw2JxiS3-4R2QaGnyTOKRiVM2Hmshzn1ftjF-c/s320/PC122499.JPG" width="320" /></a></div>
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First, some almond-lemon biscotti, made almost exactly the same as <a href="http://glutenfreegirl.com/lemon-pecan-biscotti-gluten-free/">this</a> recipe by the Gluten-free Girl. The main differences were that I used different flours (swapped brown rice for sweet rice and tapioca, and switched potato flour instead of potato starch) and almonds instead of pecans. I think the one thing I will change next time is to use more like a half-cup of sugar, these are more like a desert then a snack.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMPudGZeqRAVi9DCBO-dMPY4WJzvpyStfOb3XeojIUmq0CGfbaTftm0Qv5XLi_4ssuv95CVEsP2rBiOtriV_TvIqiTyAZnnmmpersNbBf3jDnCvsJCs8fW0GHj6Kw4qsQvCQBFKeWCWvk/s1600/PC122497.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMPudGZeqRAVi9DCBO-dMPY4WJzvpyStfOb3XeojIUmq0CGfbaTftm0Qv5XLi_4ssuv95CVEsP2rBiOtriV_TvIqiTyAZnnmmpersNbBf3jDnCvsJCs8fW0GHj6Kw4qsQvCQBFKeWCWvk/s320/PC122497.JPG" width="320" /></a></div>
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I also modified my <a href="http://freethoseradicals.blogspot.com/2011/11/basic-gluten-free-scones.html">scone</a> recipe slightly. I swapped out the potato flour for buckwheat, and used 1/4 cup lemon juice instead of coconut milk. Also, I added the zest of a lemon into the dough, and added in an extra tablespoon of sugar. I felt like these needed something else, maybe poppy seeds or almonds, but they taste good regardless.</div>
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So, you should go make something with Meyer lemons while they are still in stores! They are a fantastic fruit.</div>
<br />The Gluten-Free Radicalhttp://www.blogger.com/profile/12871518557799641267noreply@blogger.com0tag:blogger.com,1999:blog-7371355102295109875.post-85426750920208863752011-12-03T13:55:00.001-08:002011-12-03T17:28:56.237-08:00Pumpkin bread, gluten, dairy, sugar-free<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrzdBRgQg3BlyBRLEJ0AbGcJV0phZ2uElqcUUhi_4H1S19wSAwNKyJekAXN6cXbozbhougPlHW1M_khXQ8BMHgZbNnuIIjqMlS_RAp5dTL0icRfRj13S2W4_gLDAWBD2nb1savxPsequg/s1600/PB302475.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrzdBRgQg3BlyBRLEJ0AbGcJV0phZ2uElqcUUhi_4H1S19wSAwNKyJekAXN6cXbozbhougPlHW1M_khXQ8BMHgZbNnuIIjqMlS_RAp5dTL0icRfRj13S2W4_gLDAWBD2nb1savxPsequg/s320/PB302475.JPG" width="320" /></a></div>
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Yesterday was my six-month
anniversary of going gluten-free. On June 2, I got a phone-call from
my doctor, going over the results of some bloodwork, and was told I
should stop eating gluten as soon as possible. I resolved myself to a
life without gluten, and hopefully some relief from almost-daily
joint pain, which on a bad day made it hard even to walk across
campus. Now, months later, I have learned a lot and feel amazing
compared to where I was in June. Like, I can go on hikes and don't
need to spend two days recovering. I have more than two hours of
energy each day. Not all of my symptoms are gone, but I am very happy
with where I am at compared to just a few months ago. Cooking
gluten-free still isn't intuitive, but I think I have gotten a lot
better at it. There are very few things the Man has deemed inedible,
anyway. So in conclusion, life is pretty awesome right now.</div>
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But gluten isn't the whole
story. I am dairy-free now too, and I was a lot less dignified when I
found that out in July. There were tears, and anger. Now, though,
when someone finds out that I am gluten and dairy-intolerant, the
reaction tends to be “That sucks, what do you eat?” I am happy to
say that there is a lot I can eat. I just have to be a little more
creative now. Creativity was part of what inspired this bread recipe.</div>
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This particular bread was
my response to trying to accommodate a family member with a more
limited diet then myself, so that she could eat some bread at our
Thanksgiving gathering. There are a lot of good reasons to limit
one's sugar intake, and if you make this using the stevia as a
sweetener, then the only sugar in the bread is the little bit
naturally in the pumpkin. When stevia-sweetened, the bread is almost
savory. With the agave or honey, it is only slightly sweet. I enjoyed
it both ways.</div>
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Pumpkin Bread</div>
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Gluten, dairy, and
sugar-free</div>
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2 Tbs ground flax seed</div>
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3 Tbs near-boiling water</div>
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15 oz pumpkin puree</div>
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2 eggs</div>
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3 Tbs agave nectar or honey
(see below for stevia substitution)</div>
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2 Tbs vegetable oil (or
olive oil or melted butter)</div>
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2 tsp apple cider vinegar</div>
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1 cup almond flour</div>
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½ cup brown rice or sorghum
flour</div>
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½ cup buckwheat flour</div>
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½ tsp salt</div>
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½ tsp ginger</div>
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¾ tsp cinnamon</div>
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¼ tsp nutmeg</div>
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2 tsp baking powder</div>
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1 tsp baking powder</div>
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Preheat oven to 350 F. In a
large glass bowl, mix together the flax and hot water until they form
a paste. Allow it to sit for a minute or two.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvWuvfMeLl4u3tCthIWO0Y73GXq8w5YaDNKbaZbG41-r0_nWWe9JmV8Wb_EQE89mtPBu5kbi1Q1_0_kPuD5ByIrBUfD8uI15rzyc4ng7gD8hdb8C1VRga8HFLyGhrG6Z9BXqZ9ViubfvI/s1600/PB302467.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvWuvfMeLl4u3tCthIWO0Y73GXq8w5YaDNKbaZbG41-r0_nWWe9JmV8Wb_EQE89mtPBu5kbi1Q1_0_kPuD5ByIrBUfD8uI15rzyc4ng7gD8hdb8C1VRga8HFLyGhrG6Z9BXqZ9ViubfvI/s320/PB302467.JPG" width="320" /></a></div>
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<i>Flax seed paste replaces the need for xanthan gum, and adds structure to the bread.</i></div>
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Add in the pumpkin, eggs,
agave, oil, and vinegar, and whisk together with an electric beater for a
minute. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkprEJ-2sCL-kB91QYd009TWNtIhvNCoV5Tndhvl_rH9XixVSWi0yEdcz95wzc9Zxch9SJdNrlb-TTwHdu1OfpxJCCK4WLkmkf2hWq9WiblZAPLtyTzyiRPbtPAIew1E2o8JOf2Nj0ipk/s1600/PB302470.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkprEJ-2sCL-kB91QYd009TWNtIhvNCoV5Tndhvl_rH9XixVSWi0yEdcz95wzc9Zxch9SJdNrlb-TTwHdu1OfpxJCCK4WLkmkf2hWq9WiblZAPLtyTzyiRPbtPAIew1E2o8JOf2Nj0ipk/s320/PB302470.JPG" width="320" /></a></div>
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<i>Wet ingredients together. I know this is a whisk and not an electric beater; using the latter helps the bread rise more. A whisk works, though!</i></div>
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Add the flours, salt,
spices, baking soda and baking powder and stir together. The batter
should be like somewhat fluffy muffin batter. Add a little extra
water if needed.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEPcuyCNNQeLPfrGmL92Q46ZvwsMGGLlJt78vT_sxEqNEGA8aQrXtNyfqjmcQdCBHTZjo6-QVXrt7i8mZL3gSttso4Z6Ci1MIJllR_P1TDXzsqkf5a9voedZajFEzYD7-96zLVIJ12wKY/s1600/PB302473.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEPcuyCNNQeLPfrGmL92Q46ZvwsMGGLlJt78vT_sxEqNEGA8aQrXtNyfqjmcQdCBHTZjo6-QVXrt7i8mZL3gSttso4Z6Ci1MIJllR_P1TDXzsqkf5a9voedZajFEzYD7-96zLVIJ12wKY/s320/PB302473.JPG" width="320" /></a></div>
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<i>Finished batter </i></div>
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Grease a baking pan (or line
with parchment paper) and pour the batter into the pan. Bake for
40-45 minutes, and allow the bread to cool before slicing, otherwise
it will crumble.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBRWdQ7zv6sQVKfeCrxD2agUK-LGTf_yogdh-gPpuM8FbJS8OmR5s4qbA7TFx3INN8n-GPXX7pBfHr2tv1cEaPvQH22yLpk34BnBYuNIxrtAFVDKyNxU0KjNIHFml4F5HOzbAo7vO01Xs/s1600/PB302474.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBRWdQ7zv6sQVKfeCrxD2agUK-LGTf_yogdh-gPpuM8FbJS8OmR5s4qbA7TFx3INN8n-GPXX7pBfHr2tv1cEaPvQH22yLpk34BnBYuNIxrtAFVDKyNxU0KjNIHFml4F5HOzbAo7vO01Xs/s320/PB302474.JPG" width="320" /></a></div>
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<b>Modifications:</b> if you have a
nut allergy, the almond flour can be replaced by another flour like
sorghum or quinoa. An extra teaspoon or two of oil may be needed,
though, as almond flour has a lot of fat in it.</div>
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To make this truly sugar
free, replace the agave with two or three teaspoons of steavia
powder, and add an extra egg white in with the wet ingredients.</div>
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<br />The Gluten-Free Radicalhttp://www.blogger.com/profile/12871518557799641267noreply@blogger.com0tag:blogger.com,1999:blog-7371355102295109875.post-60443056945380736732011-11-29T19:24:00.001-08:002011-11-29T19:39:53.611-08:00When biologists play with their food......It looks a bit like this.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0SpKHkpUedslKPpNSwarhPYx12Ng6yDVSf5KhCaKxKGex-THJ2bxU3n1u7TfnzNu3K1SzPA2QsT2aIiJhANYSaiOwhbZTfRBs3DdFjHaNmUXnZtY3J1X3OKIWCvwF2lVMSoF3el4rnLw/s1600/PB292524.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0SpKHkpUedslKPpNSwarhPYx12Ng6yDVSf5KhCaKxKGex-THJ2bxU3n1u7TfnzNu3K1SzPA2QsT2aIiJhANYSaiOwhbZTfRBs3DdFjHaNmUXnZtY3J1X3OKIWCvwF2lVMSoF3el4rnLw/s320/PB292524.JPG" width="320" /></a></div>
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<i>Kale, 40x</i></div>
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I was eating some salad earlier as I thought about curriculum for teaching high school students microscopy. Then I wondered what my salad greens looked like up close. This resulted in me looking at salad under my microscope for some thirty minutes. It was fun!<br />
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Yes I do have a microscope at my apartment, we don't try to hide our geekiness at my abode.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFnbITsSDA0Gd15BVKCwLtaIQ8zEViQgfH1S6X-u3_lINMpKZMArwi8uVhRAdCo7_cZT2BzUIzmZtNEhJ7vtWRkqx7h1JG1h8-V_9rAX8TAg6s9NswhYKCAeg9HtcuecXtw-AzVfHhIdQ/s1600/PB292528.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFnbITsSDA0Gd15BVKCwLtaIQ8zEViQgfH1S6X-u3_lINMpKZMArwi8uVhRAdCo7_cZT2BzUIzmZtNEhJ7vtWRkqx7h1JG1h8-V_9rAX8TAg6s9NswhYKCAeg9HtcuecXtw-AzVfHhIdQ/s320/PB292528.JPG" width="320" /></a></div>
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<i>Kale, 100x</i></div>
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This was the underside of a leaf of Italian kale. If you look closely, I think the little dark spots are <a href="http://en.wikipedia.org/wiki/Stoma">stomata</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyLFdDCh8DDweOm_Subjp7tC83j_FnZeaQyAko2HOGC0JbEUce8bEa3q4AiM1bh3oN95-q1CiZdbbmyaafIHjc-P9Ixz76RYvNjQFqoENIl2hzJ4C_4_bJ-kVCBIbJDo5fEEFrgYUcsRI/s1600/PB292533.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyLFdDCh8DDweOm_Subjp7tC83j_FnZeaQyAko2HOGC0JbEUce8bEa3q4AiM1bh3oN95-q1CiZdbbmyaafIHjc-P9Ixz76RYvNjQFqoENIl2hzJ4C_4_bJ-kVCBIbJDo5fEEFrgYUcsRI/s320/PB292533.JPG" width="320" /></a></div>
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<i>A piece of kale under the microscope. </i></div>
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Kale isn't the best plant for observation without any sort of special treatment, though, because the leaves are very bumpy and I had a heck of a time trying to get the leaves in focus at 100x.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP2M3vIgyFW7N16q5H8YUsaLBZTuyoPSz762OMLWEzt0xhh8rpc0cMtG0gD9YBcHUG49EI3i1gEuBHODFk-DjsEMBjNKADvhBaFbNn1mq5ALRmormm7JauozzHpA3xD9tJIqYx3bz9Mu4/s1600/PB292537.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP2M3vIgyFW7N16q5H8YUsaLBZTuyoPSz762OMLWEzt0xhh8rpc0cMtG0gD9YBcHUG49EI3i1gEuBHODFk-DjsEMBjNKADvhBaFbNn1mq5ALRmormm7JauozzHpA3xD9tJIqYx3bz9Mu4/s320/PB292537.JPG" width="320" /></a></div>
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<i>Radicchio, 40x </i></div>
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I had never actually looked at a non-green leaf under the microscope before. I was struck by how pretty the radicchio is, almost like stained glass.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAUAZFLb0EHJKq8eVj1N68J-aeeTm2SorgoLpoUkBSBPpheeDZVO8agqA6M6GQvhU0UtthllBul5J_qGJn5oVpnIgNIrhglAUKkl8aX4Lri5tR2KIF3Ov2j9n-GFYLQ2OEiaY7VZ5Rrzw/s1600/PB292538.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAUAZFLb0EHJKq8eVj1N68J-aeeTm2SorgoLpoUkBSBPpheeDZVO8agqA6M6GQvhU0UtthllBul5J_qGJn5oVpnIgNIrhglAUKkl8aX4Lri5tR2KIF3Ov2j9n-GFYLQ2OEiaY7VZ5Rrzw/s320/PB292538.JPG" width="320" /></a></div>
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<i>Radicchio, 100x</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg9SgIzJ1XBIhGHd_Ej7iZ9FhL6E7HeB5U53sOn1vupDQS7ZRV7BtiDQUxnNxZIUVGDOnx0PmNSDkjtxD-wODxt9eP1Q7qjkwdQspirymAZiVNBtQhXNsjuLagjbmRRIi0nWAlqhDiSmM/s1600/PB292541.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg9SgIzJ1XBIhGHd_Ej7iZ9FhL6E7HeB5U53sOn1vupDQS7ZRV7BtiDQUxnNxZIUVGDOnx0PmNSDkjtxD-wODxt9eP1Q7qjkwdQspirymAZiVNBtQhXNsjuLagjbmRRIi0nWAlqhDiSmM/s320/PB292541.JPG" width="320" /></a></div>
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<i>Dandelion greens, 40x</i></div>
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I tried again with a much flatter leaf, some dandelion greens.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO1H4Y5d3eRjwkjAyZuioQKkjQ-WZk14m_iYC6g_XX9vvAcYfLYsiLrc-DUE-64AOubCvfrkYGf43OV8pPOlQ2bFQoaS3TW8DD4BWs7dp4zp7Kp0XzzrM6q5tBubmL40svIPIAoopXFV4/s1600/PB292543.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO1H4Y5d3eRjwkjAyZuioQKkjQ-WZk14m_iYC6g_XX9vvAcYfLYsiLrc-DUE-64AOubCvfrkYGf43OV8pPOlQ2bFQoaS3TW8DD4BWs7dp4zp7Kp0XzzrM6q5tBubmL40svIPIAoopXFV4/s320/PB292543.JPG" width="320" /></a></div>
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<i>Dandelion greens, 40x</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhretZOs3P7FTwg4qG5RZu_V-kmiOqGvA0-35YpzxAfvGmO14btaREepI5X-RGY56m3vTNuRAlSxUUo_ZhVo9XLjzsSeySQ1C2_RPtuc3PFa2m2vw6VMPLmW5L_qMjjx4qhqQ_X3tX1zSQ/s1600/PB292545.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhretZOs3P7FTwg4qG5RZu_V-kmiOqGvA0-35YpzxAfvGmO14btaREepI5X-RGY56m3vTNuRAlSxUUo_ZhVo9XLjzsSeySQ1C2_RPtuc3PFa2m2vw6VMPLmW5L_qMjjx4qhqQ_X3tX1zSQ/s320/PB292545.JPG" width="320" /></a></div>
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<i>Dandelion greens, 100x</i></div>
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The 100x view reminds me a bit of a jigsaw puzzle.<br />
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I'll post an actual recipe sometime later this week; I just could not help posting pictures of salad up close.The Gluten-Free Radicalhttp://www.blogger.com/profile/12871518557799641267noreply@blogger.com0tag:blogger.com,1999:blog-7371355102295109875.post-90606067189429501302011-11-19T19:50:00.001-08:002011-11-19T20:26:28.454-08:00Quinoa Tabouli<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNQhtxH07y65gylBQ_VF8QM7DvvaOOb8q8yb0dFR0Z1JUNSvFq-HTQvkB-O1ldVV9xuClbqPZF6FccXt4y_rj39rKiqSms5BLGmJ8BMEh6aBVIJIBvwGR_mu-ahssvRH_3Ew4Jz5I3p3I/s1600/PB192469.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNQhtxH07y65gylBQ_VF8QM7DvvaOOb8q8yb0dFR0Z1JUNSvFq-HTQvkB-O1ldVV9xuClbqPZF6FccXt4y_rj39rKiqSms5BLGmJ8BMEh6aBVIJIBvwGR_mu-ahssvRH_3Ew4Jz5I3p3I/s320/PB192469.JPG" width="320" /></a></div>
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Here is a dish which can be the main part of a meal or a side dish, and it is friendly to most of the special diets. It is gluten-free, dairy-free, sugar-free, vegan, can be made nut-free by skipping the garnish, and it has lots of vegetables. Basically, it is awesome. And good for you.</div>
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Quinoa Tabouli </div>
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<i>Adapted from <a href="http://www.food.com/recipe/quinoa-tabouli-140618">this recipe</a></i></div>
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1 cup quinoa</div>
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2 cups water or broth</div>
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1/2 of a yellow onion, diced</div>
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1-2 cloves garlic, minced</div>
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1 stalk of celery, diced</div>
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1 half of a cucumber, peeled, seeded, and chopped</div>
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1/4 cup lemon juice</div>
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3 Tbs olive oil</div>
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1 1/2 tsp Italian seasoning</div>
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1 1/2 tsp dried oregano or basil</div>
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salt and pepper to taste</div>
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chopped almonds to garnish, if desired</div>
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Rinse the quinoa in a sieve for a minute. This gets rid of the bitter taste from the quinoa. Put the quinoa and water or broth in a pan, and bring to a boil. Reduce heat and cook until the quinoa is done, about twenty minutes. </div>
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Meanwhile, chop and peel vegetables as required. If you do not like the flavor of raw onion, sautee it in olive oil over medium heat for ~5 minutes, I did. </div>
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When the quinoa is done, mix in the vegetables, oil, lemon juice and spices. Garnish with nuts if you so desire.</div>
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Serves four.</div>
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If I'd had fresh mint or basil and tomatoes I totally would have added them! It is good warm or cold. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy2jlNA-dQ91bUWX7qNc5ufSyYXML1-tDozO37Ptr7-i7Q3v_bxlUHsSMeEnA5hEq_ekTrpJ_XyygTdibtgR5sm-46EpDBjTx4ZALBG3STUjKXvmdyPDCvQn0cFpQLZPBaZ9rb3P1nJTY/s1600/PB192474.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy2jlNA-dQ91bUWX7qNc5ufSyYXML1-tDozO37Ptr7-i7Q3v_bxlUHsSMeEnA5hEq_ekTrpJ_XyygTdibtgR5sm-46EpDBjTx4ZALBG3STUjKXvmdyPDCvQn0cFpQLZPBaZ9rb3P1nJTY/s320/PB192474.JPG" width="320" /></a></div>
<br />The Gluten-Free Radicalhttp://www.blogger.com/profile/12871518557799641267noreply@blogger.com0tag:blogger.com,1999:blog-7371355102295109875.post-36942378062899744292011-11-15T21:59:00.001-08:002011-12-12T12:01:38.590-08:00Basic Gluten-Free Scones<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ctoFxh90bvr1ma5053aN5DlW4I3CyVqx1GhhFJABjgbkOPE0cTRX6gcF0DFgzafwQcGAO4vGPyKgllN_406WE1nbZQy0IubG9Wt6kcHRuMgrijHaMX_qsXqJmL5uPybmJg50sY0Tcz4/s1600/PB092471.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ctoFxh90bvr1ma5053aN5DlW4I3CyVqx1GhhFJABjgbkOPE0cTRX6gcF0DFgzafwQcGAO4vGPyKgllN_406WE1nbZQy0IubG9Wt6kcHRuMgrijHaMX_qsXqJmL5uPybmJg50sY0Tcz4/s320/PB092471.JPG" width="320" /></a></div>
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I don't have a pithy anecdote for this week's post. I've been spending the last couple weeks writing and editing personal statement essays for grad school. Using a day to write "I am an awesome candidate and here is why you should pick me!" is rather draining. All I want to do now is sit in a window seat and eat scones and drink tea. I don't have a window seat, but I did make some scones. nice, simple scones that can be customized however you like. They don't even need xanthan gum.</div>
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They are very tasty.</div>
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Here is the recipe.</div>
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Basic Gluten-Free Scones </div>
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<i>Adapted from King Arthur Flour (<a href="http://www.kingarthurflour.com/blog/2011/02/03/these-tender-buttery-scones-are-gluten-free-really/">recipe here</a>)</i></div>
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Dry ingredients</div>
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¼ cup brown rice flour (30 g)</div>
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¼ cup potato flour (40 g)</div>
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½ cup sorghum flour (65 g)</div>
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1/8 cup brown sugar (20 g)<br />
<i>edit: 1 tsp baking powder (can't believe I forgot that!)</i></div>
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¼ tsp salt</div>
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½ tsp cinnamon</div>
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¼ tsp ginger</div>
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4 Tbs butter (½ stick)</div>
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up to ½ cup of add-ins (dried fruit,
nuts, oats, chocolate chips, coconut etc.)</div>
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1 egg</div>
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¼ cup milk of choice (I used coconut,
use whatever you like and aren't allergic to)</div>
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½ tsp vanilla</div>
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sugar to sprinkle on top (optional)</div>
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Preheat oven to 400 degrees F</div>
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Whisk together the dry ingredients in a
bowl to incorporate flours. Add the butter; use a pastry blender
until the pieces of butter in the dough are the size of peas or a
little smaller. Stir in your add-ins at this point, if desired.</div>
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In another bowl, mix together the egg,
milk, and vanilla. Pour this mixture into the dough, and stir until
the mixture forms a slightly wet dough that holds together.
</div>
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For smaller scones (as in the
photographs) take about a quarter cup of dough and shape it into a
ball, flattening it slightly onto the cookie sheet. If desired,
sprinkle some sugar of top of each scone.</div>
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Bake for 8-10 minutes, or until the
tops are golden brown.</div>
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Yields six small scones, perfect for two people.</div>
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I have made this with dried mango and some coconut flakes and that was tasty. I also made it with oats as the add-inn. I plan on subbing out brown rice for oat flour, and using
currants or raisins in the next batch. The nice thing about this
recipe is that it can be adapted to other flours or customized with
pretty much any add-in you want.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4bazGX7I6RxxjwsTQaGDEkG5buDilwiGUrGmgzTModA3P0nV9pTUqQVbe6Dmi13TYYqU8IUBiovipAPMAPQS0iwZPcir7qL4GR5jn-z13Xnsdu9_3Upw8MDWUwbU0kCrccdjsaYBkJZw/s1600/PB092468.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4bazGX7I6RxxjwsTQaGDEkG5buDilwiGUrGmgzTModA3P0nV9pTUqQVbe6Dmi13TYYqU8IUBiovipAPMAPQS0iwZPcir7qL4GR5jn-z13Xnsdu9_3Upw8MDWUwbU0kCrccdjsaYBkJZw/s320/PB092468.JPG" width="320" /></a></div>
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<i>Prior to baking</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMzoZOvbjGY2IwxNUwqV436BNmxhe_8P_4YgVo77k6Q2J1DzTQfv-SgJKqeXv7KYmfpK_pq4UYP7BW9UMVsBYkumrPBahp6a9cV4PJE3386E0xObDu9mVgWyC-RnDVDUIWr0JkRhAYWVo/s1600/PB092473.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMzoZOvbjGY2IwxNUwqV436BNmxhe_8P_4YgVo77k6Q2J1DzTQfv-SgJKqeXv7KYmfpK_pq4UYP7BW9UMVsBYkumrPBahp6a9cV4PJE3386E0xObDu9mVgWyC-RnDVDUIWr0JkRhAYWVo/s320/PB092473.JPG" width="320" /></a></div>
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<i>Very tasty scones</i></div>The Gluten-Free Radicalhttp://www.blogger.com/profile/12871518557799641267noreply@blogger.com0tag:blogger.com,1999:blog-7371355102295109875.post-70250492740333397232011-11-09T14:12:00.000-08:002011-11-09T14:12:34.407-08:00Gluten-free Goddess Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw4WZtD1gkszp_20FffI_72ZuSrE3Tdha3ieOiL6kjGKGlSnZahBWJp4aA4zo0eQS61ByZ2DSu6Ht9YgvimYEki51ftbqh9Z7TGN9ptiZJn4Mqlov0DgyxiDPNHTf0J76j6kGM0KxUJqg/s1600/PA312466.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw4WZtD1gkszp_20FffI_72ZuSrE3Tdha3ieOiL6kjGKGlSnZahBWJp4aA4zo0eQS61ByZ2DSu6Ht9YgvimYEki51ftbqh9Z7TGN9ptiZJn4Mqlov0DgyxiDPNHTf0J76j6kGM0KxUJqg/s320/PA312466.JPG" width="320" /></a></div>
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So I have made the <a href="http://glutenfreegoddess.blogspot.com/">Gluten-Free Goddess</a>' recipe for brownies four different times since I went gluten-free. It is a perfect recipe, and it gets raves every time I make it. Everyone thinks it is great, from little kids to college students to my family. I brought them to a research group meeting one time, and didn't tell anyone they were GF. People <i>still</i> thought they were amazing.<br />
<br />
<a href="http://glutenfreegoddess.blogspot.com/2006/01/dark-chocolate-brownies.html">Here</a> is her recipe. Seriously, make this even if you aren't gluten-free. I normally use butter instead of coconut oil, and sorghum flour instead of brown rice flour, but I want to make it exactly as written sometime.<br />
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That is all.The Gluten-Free Radicalhttp://www.blogger.com/profile/12871518557799641267noreply@blogger.com0tag:blogger.com,1999:blog-7371355102295109875.post-54187300021202459982011-11-08T19:20:00.000-08:002011-11-08T19:20:53.076-08:00Toasted squash seeds<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitNOe61XEXI99RYlIbzjjyEgUbIy4DLa1Ot_AaLReIEzKmZVBvmNVzs57rwEsCNsxcm9nADZ-Qbm-d7YlAJE4_LY20L9Ra0zG6g5vKgA0HQ6-mICC_cHD1vCP4oNPX0I820Oh52NPth0U/s1600/PA312489.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitNOe61XEXI99RYlIbzjjyEgUbIy4DLa1Ot_AaLReIEzKmZVBvmNVzs57rwEsCNsxcm9nADZ-Qbm-d7YlAJE4_LY20L9Ra0zG6g5vKgA0HQ6-mICC_cHD1vCP4oNPX0I820Oh52NPth0U/s320/PA312489.JPG" width="320" /></a></div>
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<i>On the left are acorn squash seeds. On the right are pumpkin seeds. Both are amazing.</i></div>
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I made some squash for
dinner the other night, and pondered at the seeds as I cleaned it
out.</div>
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“Gosh” you must be
thinking, “Is this the gluten-free radical or the squash-radical?”
I have been <a href="http://freethoseradicals.blogspot.com/2011/09/chocolate-zucchini-muffins.html">posting</a> <a href="http://freethoseradicals.blogspot.com/2011/10/curried-pumpkin-soup.html">about</a> <a href="http://freethoseradicals.blogspot.com/2011/10/winter-squash-muffins-gluten-free.html">squash</a> a lot. But, dear reader,
squash is wonderful. And good for you. It is like some sort of
miracle food.</div>
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So are the seeds. Pepitas,
or roasted pumpkin seeds, have lots of fiber and vegan protein. When
I made a jack-o-lantern of sorts on <a href="http://freethoseradicals.blogspot.com/2011/10/spiced-cider.html">Halloween</a>, I made pepitas
following <a href="http://thepioneerwoman.com/cooking/2008/10/pepitos/">this tutorial</a>, so as to not waste the deliciousness. I tossed them in olive oil, salt, and Italian seasoning. They were amazing.</div>
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So when I was cutting open
an acorn squash that same night I wondered, why don't we eat seeds
from other squash besides pumpkin?</div>
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That is why I ended up
roasting squash seeds.
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I started followed the<a href="http://thepioneerwoman.com/cooking/2008/10/pepitos/"> pepita tutorial</a> from Pioneer Woman (basically how to clean and dry the seeds), but made changes. With the squash, I tossed the seeds
in melted butter, brown sugar, cinnamon, and a little salt. I roasted
them for about 8 minutes at 400, which was a little too hot, but I
didn't want to wait to remove dinner from the oven. You can make these at the same time you are making the actual squash!</div>
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These were really good. I
don't plan on wasting squash seeds again.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik_6s36At65oafNBAu20v0vatrFIxNitJwy_rely3jQZXcFmqrMzl-BOFFfxDfQ7VaVg2jo_-W5HiuqQ8_UdUnto3Uq1MEX6M6wm9Y2ISONClDutb5fJishYyl9ZQMoZoLp7pch92wTCk/s1600/PA312473.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik_6s36At65oafNBAu20v0vatrFIxNitJwy_rely3jQZXcFmqrMzl-BOFFfxDfQ7VaVg2jo_-W5HiuqQ8_UdUnto3Uq1MEX6M6wm9Y2ISONClDutb5fJishYyl9ZQMoZoLp7pch92wTCk/s320/PA312473.JPG" width="320" /></a></div>
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<i>Pumpkin innards</i></div>
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<i>Italian-seasoned pepitas</i></div>
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<i>With the squash seeds, I dumped a couple spoonfuls of brown sugar, a little salt, and some cinnamon on top of the cleaned and dried seeds.</i></div>
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<i>Then pour on about two melted tablespoons of butter. To make it vegan, use coconut oil or vegan "butter."</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW5M2HsUDVw1t6B6xSm5RTVBW83tYY_QcRfGXriG-eLhVkl-jZxakdJ_d0Nv0JkEXQ0KyGrckIVpJ5nzuGFAoRWhErdTvsNFOk6Yl8niCaQOQ_s_Nx7K6nyCQmQr2QBmybJB7eSG3_-ek/s1600/PA312485.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW5M2HsUDVw1t6B6xSm5RTVBW83tYY_QcRfGXriG-eLhVkl-jZxakdJ_d0Nv0JkEXQ0KyGrckIVpJ5nzuGFAoRWhErdTvsNFOk6Yl8niCaQOQ_s_Nx7K6nyCQmQr2QBmybJB7eSG3_-ek/s320/PA312485.JPG" width="240" /></a></div>
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<i>I mixed everything together on the parchment paper with my hands.</i></div>
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<i>After baking.</i></div>
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<i>So tasty!</i></div>
<br />The Gluten-Free Radicalhttp://www.blogger.com/profile/12871518557799641267noreply@blogger.com0tag:blogger.com,1999:blog-7371355102295109875.post-88057956905753907642011-11-02T15:44:00.000-07:002011-11-02T15:44:59.034-07:00Product review: nut butter<div style="text-align: center;">
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjukAQOCXoARjV72INXOiwF5JkQV0XeOCPlaEL8QRaLz6GR4lbRsCZ6rxkl7_gPDSWiJ3P7AqPudkxwtraEjudR2ylUeR_fTyWkPsx85E90oSR-r9fIkXfNzVylY7pfMQYMMErjupYBgSk/s320/PB022470.JPG" /></div>
<br />
Good heavens did I used to love Nutella. It is delicious, sweet chocolaty goodness. It also is made with milk, and I can't have it.<br />
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I have found a substitute that, in some ways, I actually like better!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tnlvhYmSMOllieR_Ac_463zHKP3LXSJevCUZ18uK4tx1p9ZfN4s_0ByrywFJHKXRIX8StHXpI82JvwmCvxI6dMgbsBiyer2Hiq6lYaqOQPjq6KGvqOZGpYcS36weMkGqE83lUzI-yww/s1600/PB022468.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tnlvhYmSMOllieR_Ac_463zHKP3LXSJevCUZ18uK4tx1p9ZfN4s_0ByrywFJHKXRIX8StHXpI82JvwmCvxI6dMgbsBiyer2Hiq6lYaqOQPjq6KGvqOZGpYcS36weMkGqE83lUzI-yww/s320/PB022468.JPG" width="240" /></a></div>
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Justin's Chocolate Hazelnut Butter (website <a href="http://www.justinsnutbutter.com/index.php">here</a>) is really good. It isn't as sweet as Nutella, and is a bit coarser, and these are things that I like. It tastes distinctly like chocolate and hazelnuts. It is a little pricey, but for a tasty GF/DF/vegan product, that's ok. I will most definitely be buying a jar of this soon.</div>
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<i>Disclaimer: neither Nutella or Justin's knows who I am. I just like to eat their products.</i></div>
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<br />The Gluten-Free Radicalhttp://www.blogger.com/profile/12871518557799641267noreply@blogger.com2tag:blogger.com,1999:blog-7371355102295109875.post-38577124790490595732011-10-31T16:17:00.000-07:002011-10-31T19:37:31.540-07:00Spiced Cider<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTMW72qfY5rg5mZMfj0NdO7q7XFctLYYRb7EtVHRWNxgDDYEfXVDPMdtdTnrqZHa1djatdWTb2afE81ZCM6yEBuFeFe6KJ0IlBXaJXpi_QzHFqdM3w7v_qYcwJhfeylcbbImeztYb7YN4/s1600/PA192456.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTMW72qfY5rg5mZMfj0NdO7q7XFctLYYRb7EtVHRWNxgDDYEfXVDPMdtdTnrqZHa1djatdWTb2afE81ZCM6yEBuFeFe6KJ0IlBXaJXpi_QzHFqdM3w7v_qYcwJhfeylcbbImeztYb7YN4/s320/PA192456.JPG" width="320" /></a></div>
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<i>Cider is awesome. Spiced cider, doubly so.</i></div>
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<i><br /></i></div>
As you are doubtless already aware, today is Halloween. I don't typically do a lot to celebrate Halloween, though I do enjoy the excuse to dress up and eat too much candy. We already attended our party that involved costumes for this Halloween season, though, and we don't get many trick-or-treaters at our place. Like, I think there were two last year.<br />
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But because I didn't have to go to work today, I was inspired to celebrate the holiday just a little. I had a pumpkin in the house, so on a whim I carved it! I haven't carved a pumpkin since I was eight.<br />
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And in a little while, I am going to make and consume spiced cider. You should too, as a little celebration. Or just because it is good.<br />
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<i>I am planning on doing <a href="http://www.nanowrimo.org/">NaNoWriMo</a> this year, and my book is set in Space. It inspired this Space-themed pumpkin.</i></div>
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This isn't a recipe so much as a method to make yourself some spiced cider. It is so good!</div>
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First, get some good apple cider. I am lucky that I have some farm-fresh apple cider, but there are some organic store brands that are good, too. Normally I am not a stickler for organic anything, but the less processed (in this case), the better.</div>
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Add 2 and a half cups of cider, a cinnamon stick, a teaspoon of lemon juice, a few cloves, and some freshly grated nutmeg to a saucepan. Bring to a boil, watching carefully! The cider will boil over in a matter of seconds, and make a mess. Reduce heat and simmer for ten minutes.</div>
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Serves two.</div>
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<i>Add the spices</i></div>
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<i> Briefly bring to a boil. After simmering for ten minutes, it is done!</i></div>
<br />The Gluten-Free Radicalhttp://www.blogger.com/profile/12871518557799641267noreply@blogger.com0tag:blogger.com,1999:blog-7371355102295109875.post-83341026215864733152011-10-19T15:59:00.000-07:002011-10-19T16:00:34.366-07:00Curried Pumpkin Soup<div class="separator" style="clear: both; text-align: center;">
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<i>A wonderful, seasonal soup.</i></div>
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I love pumpkin-flavored everything. Normally this time of year, I would be getting pumpkin-spice lattes, pumpkin bread and muffins, and anything else pumpkin-flavored at the store or coffee-shop.<br />
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But this is my first fall with food allergies. And neither the bread nor the lattes are necessarily safe for me to have. Last month, I drank a soy pumpkin-spiced chai tea that made me sick for a couple days. I was told later that chai sometimes has gluten in it. Today I went up to the counter at Starbucks and asked if there was gluten in their pumpkin spice flavor. Thankfully, the barista knew that there was, so I did not order that. My fall is not ruined by the lack of pumpkin spice, however!<br />
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I made a big batch of pumpkin puree (following <a href="http://thepioneerwoman.com/cooking/2008/10/make-your-own-pumpkin-puree/">this</a> tutorial) and with it I have been making my own pumpkin baked goods. The best thing I've made so far, though, is curried pumpkin soup. It is delicious, filling, and just happens to be gluten free and vegan (unless you use chicken broth). It has just the right touch of coconut and curry flavors. My squash-ambivalent spouse liked it a lot, too. I consider that a success!<br />
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Curried Pumpkin Soup</div>
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2 Tbs olive oil</div>
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3-4 peeled garlic cloves</div>
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1 medium carrot</div>
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1 medium yellow onion</div>
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2 cups broth or water
(chicken is good, use vegetable to make it vegan)</div>
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1 pound pumpkin puree (a
15-ounce can of puree is fine)</div>
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½ can of coconut milk</div>
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1 ½ tsp curry powder</div>
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½ tsp salt</div>
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½ tsp black pepper</div>
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a sprinkle each of nutmeg
and cinnamon</div>
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Heat the olive oil at medium
in a saucepan. Roughly chop the garlic, and saute in the oil for
about three minutes. </div>
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<i>Briefly saute the garlic</i></div>
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Give the onion and carrot a rough chop, and add
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEWwErLtc-a8EZZOb73BBzFJNiEX1_2F5Q4s4eHb49Y1m_OzASBWej2DLFpPwSE6dwBGkXiOH82rzSPAiZZBCoMb1M_oT7i6Om7og7R83utC10kHBLxh3qX2KCr_qy5MGLzmxqCODF4ls/s1600/PA102451.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEWwErLtc-a8EZZOb73BBzFJNiEX1_2F5Q4s4eHb49Y1m_OzASBWej2DLFpPwSE6dwBGkXiOH82rzSPAiZZBCoMb1M_oT7i6Om7og7R83utC10kHBLxh3qX2KCr_qy5MGLzmxqCODF4ls/s320/PA102451.JPG" width="320" /></a></div>
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<i>Carrots and onions</i></div>
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Stir the vegetables for about a minute, then
add the broth (or water) to the pan. Bring it to a boil on high heat,
then reduce heat to medium. Simmer the broth for 20-30
minutes, until the onion and carrot are soft.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz9ZJhHeIw8-C5N_G4Mzw1JfSYFtiqHY3GYGqAQ8yQBVhdAXf48SfWx_iPJRRZ_tPoKpnWconX7Hhi_WUK1_nIH66588Pw7iPT81MfihB-OyjkLjewg3gJyWEqSswDk1ngSGZkN97WB_I/s1600/PA102453.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz9ZJhHeIw8-C5N_G4Mzw1JfSYFtiqHY3GYGqAQ8yQBVhdAXf48SfWx_iPJRRZ_tPoKpnWconX7Hhi_WUK1_nIH66588Pw7iPT81MfihB-OyjkLjewg3gJyWEqSswDk1ngSGZkN97WB_I/s320/PA102453.JPG" width="320" /></a></div>
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Turn off the heat, and let
the pan cool at least five minutes. Add the vegetables and broth to a
blender, but avoid filling the blender more than half full. You may
need to do this in batches. If you are using homemade pumpkin puree
and you have not previously run it through a food processor, add it
to the blender too. Blend the contents until the soup is as smooth as
you prefer.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK1EA1bGJa9mq-1KAmKCWjqzgfuFYjWQ6ejPASs7RNLG2b9WM14BL2s4H1OOOQJZGE0elHkV0p6vOpD0gKjDqmlzoMYiEC0nMjXmH_xfJNmsA9Zz8cdJp2vY5bGyRZZlT5xPblweFcKNw/s1600/PA102454.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK1EA1bGJa9mq-1KAmKCWjqzgfuFYjWQ6ejPASs7RNLG2b9WM14BL2s4H1OOOQJZGE0elHkV0p6vOpD0gKjDqmlzoMYiEC0nMjXmH_xfJNmsA9Zz8cdJp2vY5bGyRZZlT5xPblweFcKNw/s320/PA102454.JPG" width="240" /></a></div>
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<i>This was probably a little too full, as I have heard that blending hot food can cause explosions if the blender if full. That is one reason to let the soup cool a bit.</i></div>
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Pour the blender contents
back into the saucepan. If you have a compulsion not to waste the
food on the sides of cans, blenders, etc. like I do, swish a little
bit of water around the blender to help remove the pureed vegetables and pour it into the saucepan.</div>
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Add the coconut milk and
spices to the saucepan. Heat over medium for 10-15 minutes to allow
the flavors to mingle. You may want to add a little bit of water to
the soup if it is too thick at this point.</div>
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<i>Mixing in the coconut milk. You can use lite coconut milk if you are worried about calories.</i></div>
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<i> I had to add probably a half cup of water to make it my desired consistency.</i></div>
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It is a delicious soup. Make it now!</div>The Gluten-Free Radicalhttp://www.blogger.com/profile/12871518557799641267noreply@blogger.com0