GF Substitutions

Gluten Free Potato Gnocchi with Truffled Pesto Sauce

January 28, 2011
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Woohoo!! I did it! My first successful gluten free gnocchi, ever! I’ve made gnocchi in the past, thanks to the wonderful instruction found in a Marcella Hazan cookbook that my mother handed down to me. I’ve usually gotten great results with conventional gnocchi. I’ve attempted gluten free in the past too – in fact several times. Ricotta gnocchi work easily gluten free because the only flour is a mere dusting on the outside of the little dumplings. But every trial of potato gnocchi always ended in dismal failure, watching in sadness as my gnocchi dissolved away into nothingness in the simmering water. All that hard work cooking the potatoes, making the dough, rolling and cutting into those cute little gnocchi dumpling shapes, all gone to waste in about 30s of time in a pot on the stove. It was discouraging and depressing. In fact so much so that I haven’t even attempted gluten free potato gnocchi in over two years. Until now.


Gluten Free Hot Cereal – Maple Buckwheat Groats with Pears and Dried Currants

December 7, 2010
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Oatmeal is my comfort food. I particularly enjoy it with salt, cinnamon and maple syrup accompanied by chopped up apples and a little bit of cream poured overtop. It’s a good hearty food that “sticks to the belly”, and about this time of year when the temps start getting chilly and a foot of snow falls to the ground in span of 24 hrs, the tea kettle finds itself whistling its familiar tune a little bit more often, and my breakfast often transforms from the usual yogurt/granola to the comfort of hot cereal. There’s just one problem. My gluten free husband doesn’t get to enjoy oatmeal breakfasts.

This week, however, we found the answer to our gluten free hot-cereal quest – buckwheat.


Gluten Free and Grain Free Hazelnut Dark Chocolate Brownies

November 5, 2010
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Woohoo! I am happy to announce the chocolatey rich grain-free awesomeness that is the gluten free brownie. Ok, after 3 batches of brownies in two weeks, I might just be done for a bit. I’ve gotten my fill of rich dark chocolate fudgey sweet goodness, and I think I am ready to move on to another dessert. My husband may not be ready to move on just yet though. So there may be another batch soon in our future, but we’ve got the grain-free part worked out.

Honestly I really didn’t do much adapting from the original recipe. I just slightly altered some ratios, switched baking soda for powder (thought it might rise a little better since I couldn’t identify an acidic element in the ingredients), and subbed out the GF flour for cocoa powder. While they do rise significantly while baking (about 50% ish), I think the cocoa powder helps to keep them dense. The hazelnut flavor comes through nicely, and complements the chocolate well. I love that you can buy huge bags of nut-meals here for super cheap. They are just perfect for tarte shells, but happen to be perfect for grain-free brownies too.


GF Substitutions Part XV: Your Roundup!

October 18, 2010

Welcome to the 15th and last post of GF Substitutions!  I have to say thank you so much for joining me in this weekly series.  It’s really meant so much to me to have you share each week your experiences and trials with gluten free cooking, and I have learned an incredible amount of useful […]


GF Substitutions Part XIV: Letting Go of Inhibitions

October 11, 2010
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Hi! So, I have a confession to make. I lied. I told y’all that today was the deadline to give me submissions for the roundup next week (yes, I am a New Englander born & raised who says y’all). I decided to extend it and give a chance for more of you to participate! Have you ever made a substitution when cooking a gluten free meal? Of course you have! Any time you’ve used a gluten free product, or flour, or just decided to switch something up to make it easier (crustless quiche, anyone?). Substitutions sound intimidating, but really using them is all about doing what we gluten free cooks do every day – making adjustments to suit our needs. Sometimes it’s as elaborate as tailoring a flour mix to a specific baked good, and sometimes it’s just about finding the right recipe to enjoy a favorite classic from your childhood. They all count as making substitutions. So don’t be afraid, send me your submissions! Have an old post you’re especially proud of? Feel free to use it as your submission in the roundup. Let’s see what practical and creative ways everyone has come up with to enjoy beautiful delicious gluten free food. Just send me an email (jenncuisine at gmail dot com) along with a pic by Sunday, Oct. 17 midnight your time so I can get the roundup together for next week!


GF Substitutions Part XIII: Making and Using Gluten Free Bread

October 4, 2010
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Bread is one of those things that I don’t try to adapt much or create off of the top of my head. Not because it can’t be done, but because my experience with baking bread (let alone GF bread) is sorely lacking. It’s not that I can’t do it, I just need more practice before I feel qualified to share a list of helpful bread baking substitution tips with you all. I was going to make some this weekend (especially since I had some tasty New England style clam chowder that was just begging to be served in a bread boule), but silly me didn’t put the ingredients on the grocery list. gah! Kind of hard to make bread with no yeast around! But when I’m not being forgetful, bread is something I usually actually do by the book when it comes to making gluten free; simply because I don’t know what I’m doing and don’t feel comfortable enough yet.