Carol Fenster was my mentor when I first began this website. Using one of her cookbooks as a reference, I learned much about developing my own gluten free recipes. This gluten free cheddar cheese quick bread recipe is just one example from her latest cookbook, Gluten-Free Cooking For Two: 125 Favorites (April 2017). My husband and I loved this bread and I’m sure you will too. Continue reading “Gluten Free Cheddar Cheese Quick Bread (Dairy-Free Options)”
I’ve made a couple of different Gluten Free Taco Pizza Recipes. However, gluten free enchilada pizza is a whole new ballpark. Imagine the flavor of your favorite enchilada on top of a wonderful gluten-bread-like crust. It’s heaven! You have to try it if you enjoy enchiladas. Continue reading “Gluten Free Enchilada Pizza”
You’ll find that whole grains are trending in the finest of restaurants nowadays. Impress your family or guest by whipping up this delicious whole grain sorghum salad recipe with little effort.
Sorghum grains contain more antioxidants than most other grains and may help you manage cholesterol levels, prevent or help diabetes and dark sorghum (more than light) may control the growth of cancerous tumors. It provides you with plenty of fiber and some protein. Learn more at Whole Grain Council. Continue reading “Gluten Free Sorghum Salad”
While watching Rachael Ray last week, I heard that Tavern On Third, a sports bar in New York, serves a deep fried peanut butter and jelly sandwich. It’s one of the specials during sports games. However, it’s not gluten free. They did not share their recipe, but I got right on it and created a gluten free version for you.
Continue reading “Gluten Free Grilled or Deep Fried PB&J”
Gluten-free cooking is very different than regular cooking, therefore, it is important to know which gluten-free cooking utensils to use to make your work easier. Carol Fenster has listed a variety of cooking utensils below, in price ranges for a few dollars to a couple hundred, but concentrates on the lower-end. Whether you’ve been doing gluten-free cooking and baking for several years or are a newbie, you may find her tips may very useful. In addition, these make very good gluten-free gift ideas! Continue reading “Gluten-Free Cooking Utensils”
Typically, modified starches have not been available to the home cook, but that changed in 2005 with the introduction of Expandex modified tapioca starch by Corn Products International. It offers many benefits to the gluten-free home cook and I use it extensively in my cookbooks and in my personal baking.
Some of the particularly important benefits of Expandex for gluten-free baking include: Continue reading “What is Expandex and How Should I Use It?”
Gluten Free Baking Tips By: Carol Fenster
Fat gets blamed for a lot of things these days. Yet, it can be our friend and a necessary component of a healthy diet. Plus, it plays a VERY important role in making our gluten-free food look good and taste delicious.
What is Fat?
Fats are naturally occurring components of all foods––even watermelon has fat! Fat comes in many different forms, but the two we’re most familiar Continue reading “Friend or Foe: Fats and Oils in Gluten-Free Baking”
Most of us can benefit from a good soaking now and then. This is also true of food. When you fire up the grill this summer, think about soaking your meat in a marinade––a seasoned liquid that enhances flavor and texture.
Now, don’t think this is some exotic way of cooking. Many of our most popular foods are marinated. For example, Mexican fajitas, Indian dishes such as Tandoori, or dishes with an Asian flavor such as Teriyaki all require marinades to bring out their unique flavors. Continue reading “Gluten Free Marinades for Summertime Grilling”
Growing Your Own Herbs for Gluten-Free Cooking
Spring has come to the Rockies. The foothills are awash in a gentle green, the weather is warming with no more danger of frost, and it’s time to plant my herbs. You all know that I love my herb garden. To me, gathering fresh herbs and using them in cooking is one of life’s greatest pleasures. I use them in pesto, as well as sauces, stews, and salads and anywhere I can! Herbs lend flavor and aroma to our gluten-free cooking and make a simple dish come alive with added pizzazz.
It is much cheaper to plant your own herbs than to buy them in the grocery store and most herbs are quite forgiving. So, visit your local nursery or grocery store (some carry herb plants) and buy your favorites. Continue reading “How to Create an Herb Garden for Gluten-Free Cooking”
By Carol Fenster, Ph.D.
You can’t beat beans for a food that’s almost perfect: low in fat and sodium, but high in fiber and protein. In fact, 1 cup of beans contains 13 grams of fiber, nearly half of what most of us need per day. (Most adults need between 25 and 38 grams of fiber daily). Eating beans has many benefits, such as a lower risk of obesity and a reduced risk of heart disease, diabetes, high blood pressure, and some forms of cancer. This may surprise you, but darker beans such as red, pinto, and kidney beans have even more anthocyanins than blueberries and cranberries which are often touted as the highest sources. Continue reading “Beans: Nature’s Perfect Food”