Dear readers,
Well, sometimes there are gluten-free places that sound fantastic, but for whatever reason, I'm not going to be able to taste the food for you. (In this case, it's because the baked goods all include tapioca flour, which I'm mildly allergic to.) But just because I can't doesn't mean you should deprive yourself! If you're in Seattle and you're looking for a gluten-free fix on the run, be sure to check out Wheatless in Seattle. Their rep for good-tasting gluten-free treats is pretty great, the owner seems really friendly, and their web site even includes helpful links for other gluten-free stuff going on in Seattle.
So, this is a cannot-taste-but-sounds-great affirmation from me. Go and visit and tell me what you think!
Because I can't leave you hanging, here's my tried-and-tested recipe for gluten-free banana bread (no xantham gum, no tapioca flour - just rice and potato flour and banana! It's pretty simple!) People who can eat wheat ate it and liked it,, more than once! Always a good sign for a recipe.
Gluten free banana bread that even people who can eat wheat will like!
2 Eggs
1/2 Cup oil (We used canola.)
2 Tablespoons water
1/2 Cup sugar
2 Tablespoons molasses (for color - the bread stays very light colored without it)
1 and 1/3 cups ripe banana, smashed
3/4 Cup potato starch
2 Tablespoon potato flour
1 Cup brown rice flour
1/2 Cup white rice flour
3 Teaspoons baking powder
1/2 Teaspoon salt
chocolate chips (optional)
Preheat oven to 350 degrees F, and put butter/put cooking spray on a loaf pan.
Beat eggs and sugar until frothy, and then add oil, water and molasses. Add the well-mashed banana and beat until smooth.
In a separate bowl, sift together the two rice flours, potato starch, potato flour, baking powder and salt.
Gently mix the dry ingredients into the banana and egg liquid until just combined (do not over mix).
Spread the batter evenly into the pan, and bake for about 60 minutes, or until middle is firm and the top has turned a golden brown. Let set for 10-15 minutes before serving.
Tastes great grilled and served with ice cream, yogurt, or cream cheese. Also good with coffee and brunch.
You may notice many of my gluten-free recipes are sweets. Because many of the things I miss with wheat are dessert-oriented. (And pizza. And brunch options.) But I promise I'll do some savory recipes soon!
Monday, March 7, 2011
Saturday, March 5, 2011
Back in Seattle and Ready to Report
Hi there! I'm recently diagnosed with a wheat allergy and just moved back to my "hometown" of Seattle - well, I lived there for ten years before two years of living in California, so I consider it my hometown.
I risk anaphylaxis every time I eat anything contaminated with wheat - a condition that's new to me, only been around for a year or two - so I've had to change my diet in a hurry, and my poor husband has to contend with trying to create gluten-free recipes on the fly. I'm also allergic to buckwheat, teff, and tapioca, which makes most ready-made gluten-free baked goods a problem too. Fun!
So I'm hoping to talk here about places in Seattle and surroundings (Portland, La Conner, Bainbridge Island, etc) about places where you can buy gluten-free products and restaurants that offer gluten-free options.
The Northwest is pretty friendly to gluten-free needs but I have been "surprised" by reactions in restaurants that accidentally put on a beurre blanc with flour in it, for instance and cross-contamination type of stuff, so I'll keep track and let you know!
If you have suggestions, please let me know!
For my first gluten-free recipe, here's my husband's custard that has a regular rotation in our dessert menu. It's a slightly healthier version of creme brulee, with whole eggs instead of just the yolks, and lactose-free milk instead of cream. I promise you, it's still delicious, and if you have a little brulee torch (or know how to use the broiler) you can put that crisp sugar crust on it, and no one will know it's not the full-fat version.
Jeannine's faux creme-brulee custard
(contains milk and eggs)
1/2 cup sugar
1/2 tsp salt
2 1/2 cup 2 percent lactose-free milk (scalded: involves heating it to 190 and then letting it cool.)
1/2 of a vanilla bean's scraping
4 eggs, lightly beaten
a dash of cinnamon, nutmeg, or other flavorings as desired
Lightly beat eggs and add sugar, salt and scalded milk to egg mixture. Mix. Pour into individual ramekins (if you own them - we make four from this recipe) and sprinkle with desired spices. Set ramekins in a shallow pan filled half-way up with water (make sure the water level is not higher than your ramekin dishes - you don't want water inside your custard dishes!) Bake at 350 for 30 minutes until a toothpick comes out clean - overbaking makes the custard too loose, so check your oven the first time you do it for times. Cool in the fridge to set for an hour or so. For a brulee crust, sprinkle with a thin layer of sugar and hit it briefly with your brulee torch. Extra fancy! Put some berries or mint on top for color.
I risk anaphylaxis every time I eat anything contaminated with wheat - a condition that's new to me, only been around for a year or two - so I've had to change my diet in a hurry, and my poor husband has to contend with trying to create gluten-free recipes on the fly. I'm also allergic to buckwheat, teff, and tapioca, which makes most ready-made gluten-free baked goods a problem too. Fun!
So I'm hoping to talk here about places in Seattle and surroundings (Portland, La Conner, Bainbridge Island, etc) about places where you can buy gluten-free products and restaurants that offer gluten-free options.
The Northwest is pretty friendly to gluten-free needs but I have been "surprised" by reactions in restaurants that accidentally put on a beurre blanc with flour in it, for instance and cross-contamination type of stuff, so I'll keep track and let you know!
If you have suggestions, please let me know!
For my first gluten-free recipe, here's my husband's custard that has a regular rotation in our dessert menu. It's a slightly healthier version of creme brulee, with whole eggs instead of just the yolks, and lactose-free milk instead of cream. I promise you, it's still delicious, and if you have a little brulee torch (or know how to use the broiler) you can put that crisp sugar crust on it, and no one will know it's not the full-fat version.
Jeannine's faux creme-brulee custard
(contains milk and eggs)
1/2 cup sugar
1/2 tsp salt
2 1/2 cup 2 percent lactose-free milk (scalded: involves heating it to 190 and then letting it cool.)
1/2 of a vanilla bean's scraping
4 eggs, lightly beaten
a dash of cinnamon, nutmeg, or other flavorings as desired
Lightly beat eggs and add sugar, salt and scalded milk to egg mixture. Mix. Pour into individual ramekins (if you own them - we make four from this recipe) and sprinkle with desired spices. Set ramekins in a shallow pan filled half-way up with water (make sure the water level is not higher than your ramekin dishes - you don't want water inside your custard dishes!) Bake at 350 for 30 minutes until a toothpick comes out clean - overbaking makes the custard too loose, so check your oven the first time you do it for times. Cool in the fridge to set for an hour or so. For a brulee crust, sprinkle with a thin layer of sugar and hit it briefly with your brulee torch. Extra fancy! Put some berries or mint on top for color.
Subscribe to:
Posts (Atom)