I found a great “Gluten-Free Cheat Sheet” on blogher.com. Check out www.blogher.com/gluten-free-cheat-sheet for a primer from Gluten-Free Goddess Karina Allrich. She gives you the scoop on what gluten is, exactly, in what foods it can be found, and much more. If you are a newly-diagnosed celiac, or know someone who is, I highly recommend reading this post.
The Cake Mix Doctor Bakes Gluten-Free
by Ann Byrn
(Workman Publishing New York)
Reviewed by Christine A. Krahling
If you have been a fan of The Cake Mix Doctor’s cookbooks but find they’re collecting dust on your bookshelf since you started a gluten-free diet, this one’s for you. As a result of reader feedback that included a demand for the same great-tasting “doctored up” cake recipes her fans had come to know and love, Byrn began reading and researching celiac disease and “baking every (gluten-free) mix” she could get her hands on to please her fans. The result: The Cake Mix Doctor Bakes Gluten-Free.
The book includes helpful tips for newbies such as “Choosing the Right Equipment,” “How to Bake Gluten-Free in a Gluten-Filled Kitchen” and “High-Altitude Gluten-Free Baking.” Byrn’s “Finishing the Cake” section on page 8 discusses the method for cooling a cake properly (which varies between layer and bundt cakes). You’ll find that Byrn is not a fan of canned frosting (though there are several gluten-free canned frostings on the market) but instead offers simple recipes for delightful concoctions such as Quick Caramel Frosting and Strawberry Cream Cheese frosting, among others.
Gluten-Free is divided into several chapters including: Layers; Make-Your-Own-Gluten-Free Wedding Cake; Bundts; Straight from the Pan (sheet cakes); Cupcakes and Muffins; Brownies, Bars and Cookies, and Frostings.
Byrn includes a section of full-color photos at the front of the book (which I love) as well as conversion tables and online resources.
For more information visit www.cakemixdoctor.com.
Blogger’s Note: I tried the Banana Bread Cake recipe (minus the Caramel Glaze but adding mini semisweet chocolate morsels to the mix) and it was fantastic! I gave it to people who were not on a gluten-free diet and they could not believe it was gluten free. This is by far the best—and simplest–banana bread recipe I’ve baked yet.
This gluten-free twist on the 70s classic makes for an easy dinner on a busy night.
1lb gluten-free short cut pasta (I used Schar brand fusilli)
1lb ground beef, at least 80/20
8oz can tomato sauce
Shredded mozzarella or cheese of your choice
Salt and pepper
Olive oil (extra virgin or other)
Preheat oven to 425°
Cover bottom of saucepan with olive oil and brown beef in it. Do not drain beef.
In a separate pot, cook pasta ‘til al dente, about 8 minutes. Drain.
Pour just enough tomato sauce to cover bottom of baking dish. Add pasta, ground beef and remaining tomato sauce; stir to combine. Add salt and pepper to taste. Sprinkle cheese on top.
Bake for 20 minutes or until cheese is melted.
Serve with salad and your favorite gluten-free bread.
Check out the Celiac Diva’s great report on the introduction of gluten-free sandwiches at select Subway locations, and their plans for expanding to other cities!