Celiac disease affects 3 million Americans, and May is Celiac Awareness Month.
Nicole Hunn who has written a gluten-free cookbook, Gluten-Free on a Shoestringcame in to chat with Kemberly Richardson.
Recipes
(From the book Gluten-Free on a Shoestring by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2011.)
Berry Scones
MAKES 8 SCONES
As with any pastry, the trick here is to keep the diced butter cold, which makes for light scones, the only sort of scones to have. I like to cut these into triangles, but rounds are lovely, too. My favorite is cranberry scones. The rich red color of the cranberries against the pale golden scones makes me wish they could just sit out on my counter all day long wrapped loosely in a kitchen towel. But once you and your family experience the moist flakiness of these lightly sweet scones, you'll know why they never seem to brighten your kitchen counter for very long.
2 cups all-purpose gluten-free flour
1 teaspoon xanthan gum
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 tablespoons sugar
1 cup frozen berries (I love cranberries or blueberries here)
5 tablespoons unsalted butter, diced and chilled
1 cup milk (low-fat is fine, nonfat is not)
1. Preheat your oven to 400°F. Line baking sheets with parchment paper and set them aside.
2. Combine the flour, xanthan gum, baking powder, salt, and sugar in a large bowl. Transfer a few tablespoons of this dry ingredient mixture to a small bowl and add the frozen berries. Toss to coat the berries and set aside the small bowl.
3. To the large bowl with the dry ingredients, add the diced butter. Cut it in until the butter resembles pea-size chunks covered in flour. You can either use a pastry cutter or two knives and pretend like you're cutting steak with them over and over.
4. Add the milk to the dry ingredient/butter mixture and stir to combine. The dough will come together. Once the dough has come together, add the berries to the dough and gently fold them in until they are evenly distributed throughout. Handling it as little as possible to keep the butter from melting in your hands, turn the dough out onto a lightly floured surface and pat it into a rectangle about 1/2 inch thick.
5. Cut the dough into 8 triangles. Transfer the triangles to baking sheets lined with parchment paper, a couple of inches apart. Brush with a bit of milk and sprinkle with a tiny bit of sugar, if you like.
6. Bake for 15 to 20 minutes, until the scones are puffed up and slightly brown around the edges. Serve immediately.
Popovers
makes 6 large, or 12 small, popovers
1 cup all-purpose gluten-free flour
½ teaspoon xanthan gum
½ teaspoon kosher salt
1 tablespoon unsalted butter, melted and cooled
2 extra-large eggs, lightly beaten, at room temperature
1 cup milk (low-fat is fine, nonfat is not), at room temperature
1. Preheat the oven to 400°F. Grease well a 6-cup popover pan (or a regular muffin tin, if you don't have a popover pan) with unsalted butter and set it aside.
2. In a large bowl, whisk together the flour, xanthan gum, and salt. Add the butter, eggs, and milk, whisking well after each addition until the batter is smooth. The batter will be thin.
3. Fill each of the wells in the pan just under halfway full. Place the pan in the center of the preheated oven and bake for a total of 30 minutes. After the first 20 minutes, with a sharp knife or with sharp kitchen shears, pierce the top of each popover to allow steam to escape so that the popovers are able to maintain their puffiness.
4. Serve plain or with your favorite jam or preserves.
Brioche Bread (1 Loaf)
2 ½ cups all-purpose gluten-free flour
1 ¾ teaspoons xanthan gum
½ cup sugar
2 ½ teaspoons active dry yeast
1 teaspoon cream of tartar
¾ teaspoon kosher salt
1 teaspoon grated lemon zest
½ teaspoon apple cider vinegar
5 extra-large eggs, at room temp.
½ cup warm milk (low-fat is fine; non-fat is not)
1 stick plus 2 tablespoons (10 tablespoons) unsalted butter at room temperature
1) In a bowl of your stand mixer fitted with the paddle attachment, place the flour, xanthan gum, sugar, yeast, cream of tartar, and salt and mix on low speed to combine
2) To the bowl of dry ingredients, add the lemon zest, vinegar, and eggs and mix on low speed to combine. With the mixer on low speed, add the milk in a slow and steady stream. Once the dry ingredients have mostly incorporated into the wet ingredients, with the mixer still on low speed, add the butter one tablespoon at a time. Once all the butter has been added, turn the mixer up to at least half throttle and mix for 6 to 8 minutes to activate the xanthan gum.
3) Preheat the oven to 375 F. Grease well a 9x5 inch loaf pan with unsalted butter. Brioche has so many eggs that it rises quite a lot, so even a pan that is slightly larger that this will work well. When the dough has finished mixing, scrape it into the prepared loaf pan and place it in a warm, moist place to rise for 30-45 minutes until the dough has risen past the lip of the loaf pan. In cool, dry weather, the dough may take longer to rise; in warm, moist weather, it may take less time to rise.
4) After the dough has risen, place the loaf pan in the center of the preheated oven and bake for 20 minutes. Then cut a slash down the center of the bread to allow steam to escape, and tent the loaf with foil. Bake 20 to 25 minutes more, or until golden brown with a thick crust on top. Cool for 15 minutes in the loaf pan and then turn out onto a wire rack to cool completely.
Popovers
makes 6 large, or 12 small, popovers
1 cup all-purpose gluten-free flour
½ teaspoon xanthan gum
½ teaspoon kosher salt
1 tablespoon unsalted butter, melted and cooled
2 extra-large eggs, lightly beaten, at room temperature
1 cup milk (low-fat is fine, nonfat is not), at room temperature
1. Preheat the oven to 400°F. Grease well a 6-cup popover pan (or a regular muffin tin, if you don't have a popover pan) with unsalted butter and set it aside.
2. In a large bowl, whisk together the flour, xanthan gum, and salt. Add the butter, eggs, and milk, whisking well after each addition until the batter is smooth. The batter will be thin.
3. Fill each of the wells in the pan just under halfway full. Place the pan in the center of the preheated oven and bake for a total of 30 minutes. After the first 20 minutes, with a sharp knife or with sharp kitchen shears, pierce the top of each popover to allow steam to escape so that the popovers are able to maintain their puffiness.
4. Serve plain or with your favorite jam or preserves.
Nicole Hunn who has written a gluten-free cookbook, Gluten-Free on a Shoestringcame in to chat with Kemberly Richardson.
Recipes
(From the book Gluten-Free on a Shoestring by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2011.)
Berry Scones
MAKES 8 SCONES
As with any pastry, the trick here is to keep the diced butter cold, which makes for light scones, the only sort of scones to have. I like to cut these into triangles, but rounds are lovely, too. My favorite is cranberry scones. The rich red color of the cranberries against the pale golden scones makes me wish they could just sit out on my counter all day long wrapped loosely in a kitchen towel. But once you and your family experience the moist flakiness of these lightly sweet scones, you'll know why they never seem to brighten your kitchen counter for very long.
2. Combine the flour, xanthan gum, baking powder, salt, and sugar in a large bowl. Transfer a few tablespoons of this dry ingredient mixture to a small bowl and add the frozen berries. Toss to coat the berries and set aside the small bowl.
3. To the large bowl with the dry ingredients, add the diced butter. Cut it in until the butter resembles pea-size chunks covered in flour. You can either use a pastry cutter or two knives and pretend like you're cutting steak with them over and over.
4. Add the milk to the dry ingredient/butter mixture and stir to combine. The dough will come together. Once the dough has come together, add the berries to the dough and gently fold them in until they are evenly distributed throughout. Handling it as little as possible to keep the butter from melting in your hands, turn the dough out onto a lightly floured surface and pat it into a rectangle about 1/2 inch thick.
5. Cut the dough into 8 triangles. Transfer the triangles to baking sheets lined with parchment paper, a couple of inches apart. Brush with a bit of milk and sprinkle with a tiny bit of sugar, if you like.
6. Bake for 15 to 20 minutes, until the scones are puffed up and slightly brown around the edges. Serve immediately.
Popovers
makes 6 large, or 12 small, popovers
1. Preheat the oven to 400°F. Grease well a 6-cup popover pan (or a regular muffin tin, if you don't have a popover pan) with unsalted butter and set it aside.
2. In a large bowl, whisk together the flour, xanthan gum, and salt. Add the butter, eggs, and milk, whisking well after each addition until the batter is smooth. The batter will be thin.
3. Fill each of the wells in the pan just under halfway full. Place the pan in the center of the preheated oven and bake for a total of 30 minutes. After the first 20 minutes, with a sharp knife or with sharp kitchen shears, pierce the top of each popover to allow steam to escape so that the popovers are able to maintain their puffiness.
4. Serve plain or with your favorite jam or preserves.
Brioche Bread (1 Loaf)
1) In a bowl of your stand mixer fitted with the paddle attachment, place the flour, xanthan gum, sugar, yeast, cream of tartar, and salt and mix on low speed to combine
2) To the bowl of dry ingredients, add the lemon zest, vinegar, and eggs and mix on low speed to combine. With the mixer on low speed, add the milk in a slow and steady stream. Once the dry ingredients have mostly incorporated into the wet ingredients, with the mixer still on low speed, add the butter one tablespoon at a time. Once all the butter has been added, turn the mixer up to at least half throttle and mix for 6 to 8 minutes to activate the xanthan gum.
3) Preheat the oven to 375 F. Grease well a 9x5 inch loaf pan with unsalted butter. Brioche has so many eggs that it rises quite a lot, so even a pan that is slightly larger that this will work well. When the dough has finished mixing, scrape it into the prepared loaf pan and place it in a warm, moist place to rise for 30-45 minutes until the dough has risen past the lip of the loaf pan. In cool, dry weather, the dough may take longer to rise; in warm, moist weather, it may take less time to rise.
4) After the dough has risen, place the loaf pan in the center of the preheated oven and bake for 20 minutes. Then cut a slash down the center of the bread to allow steam to escape, and tent the loaf with foil. Bake 20 to 25 minutes more, or until golden brown with a thick crust on top. Cool for 15 minutes in the loaf pan and then turn out onto a wire rack to cool completely.
Popovers
makes 6 large, or 12 small, popovers
1. Preheat the oven to 400°F. Grease well a 6-cup popover pan (or a regular muffin tin, if you don't have a popover pan) with unsalted butter and set it aside.
2. In a large bowl, whisk together the flour, xanthan gum, and salt. Add the butter, eggs, and milk, whisking well after each addition until the batter is smooth. The batter will be thin.
3. Fill each of the wells in the pan just under halfway full. Place the pan in the center of the preheated oven and bake for a total of 30 minutes. After the first 20 minutes, with a sharp knife or with sharp kitchen shears, pierce the top of each popover to allow steam to escape so that the popovers are able to maintain their puffiness.
4. Serve plain or with your favorite jam or preserves.
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