GF Ratio Rally

Gluten Free Ratio Rally: Pâte à Choux, Gougères

June 1, 2011
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Pâte à choux (pronounced paht – ah – shoo) and I became good friends this month.  And by friends, I mean frenemies – you know, I told the batter how much I loved it hoping it would be kind in return and result in gorgeously puffed gougères (yeah I’m a bit of a superstitious cook), […]

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Banana, Apple and Currant Scones, Gluten Free

May 4, 2011
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Wow I cannot believe that we are on to our third ratio rally event already!  This month, Lauren of Celiac Teen challenged us to make gluten free scones – and after my horrible biscuit failure the other week trying to make strawberry shortcake, I have to say I was a little nervous. But we are […]

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GF Ratio Rally – Chocolate Chestnut Quickbread

April 6, 2011
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Quick breads were the theme of this month’s Gluten Free Ratio Rally, hosted by the lovely Silvana Nardone. It’s been an exciting month with lots of new participants and great discussions about which ratios worked and didn’t, and how various ingredients affected the needed ratios to create a successful quick bread. This also marked the first baking challenge of the ratio rally – I felt this was a perfect baked good to start with – in general I feel that quick breads tend to be less fussy than other baked goods, and of course the possibilities for flavor combinations are endless.

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Gluten Free Ratio Rally: Hazelnut/Coconut Pancakes

March 2, 2011
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Today starts the rally.

I am so thrilled to announce to you this brand new monthly collaborative blogging event, the Gluten Free Ratio Rally. Our goal? To determine the ratios of ingredients that work together to create successful, flavorful gluten free food.

Ruhlman taught the world the simplicity of ratios in his book – that if you know the ratios of ingredients, you can play with just about any recipe and then make it your own. We need that freedom in gluten free recipes as well. Nothing seems more daunting when switching to gluten free than dealing with feeling stuck by thinking about foods that can no longer be enjoyed. How often have we stood there in our kitchens, staring at our old family cookbook on the counter at a complete loss for how to go about making a dish gluten free? Or even just trying to find the right substitutions because our local grocery store doesn’t happen to sell teff flour or xanthan gum? And yet we do not have to feel limited! I owe a lot to my husband’s gluten intolerance – learning to cook without gluten has truly opened up the entire world of the kitchen to me.

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