That’s a lot of exclamation points in one headline. But I kind of get excited when an institution like America’s Test Kitchen gets all up in our gluten-free business by publishing The How Can It Be Gluten-Free Cookbook and creating their own ATK gluten-free flour blend. Woot! The experts are in the hiz-ouse.
These lovely folks sent me the book, a canister of pre-mixed gluten-free flour blend (do they know how lazy I am? I guess so) along with a solid bread pan. Which is why I just had to test out a bread recipe. Since I love the cheese so much I made their Cheddar Cheese Bread and wowza! This bread disappeared in like 5 minutes as my kids grabbed it right out of my hands before I even had a chance to make grilled cheese sandwiches.
Since I hid two pieces behind my back, I was able to make myself a toasted turkey, cheese and arugula sandwich. I say toasted, because I just wanted a little buttery crunch instead of a melty mess since the bread was so light and nice. Lookee -
I SWEAR there was more arugula in there. I’m not just trying to pretend I eat vegetables up in here. Anyhoo. This gluten-free bread was incredibly easy to make, and was ready in no time.
The thing I love about all of the ATK recipes is that they explain why a prep choice was made. In this recipe the instruction is to use a large hole box grater for the Parmesan and talked about why it was crucial. If that had not been there I guarantee you I would have grabbed the microplane. ATK makes sure you’re doing it right. Like your mother. It’s the mother of gluten-free cookbooks.
It really is great for those of us who have been slogging away at this gluten-free cooking thing for awhile, and newbies who may not get why certain things are done in the kitchen. Additionally it’s chock full of information about shopping, substitutions and why everything works. It’s just fab. You want one? Giveaway instructions at the bottom of this post!
Now, you’re probably wondering how you can get some of this gluten-free cheddar cheese bread right up in your mouth asap, right? Here’s how:
My pants are beginning to feel a lot like it’s Christmas, ya’ll. That’s because I just ate ALL THE FOOD. All of the delicious gluten-free Christmas food. Including the cheese ball. This cheese ball -
Which could actually double for a Super Bowl recipe. CHEESE BALL!!!!
I’m totally addicted to this new cookbook, Great Balls of Cheese and am determined to make every ball in there. And I found the perfect excuse to make this beer and pretzel version gluten-free when I found Omission’s IPA at Whole Foods and I needed a dark’ish beer for this particular cheese ball, and guess what, they also had Glutino gluten-free pretzels. Also, Whole Foods gave me a great opportunity to pretend it was Christmas early by providing my fab readers (myself included) with a gift card giveaway ($50!!) to that healthy, gluten-free friendly grocery store for all of your holiday needs. All of them. So I did!
Here’s what you’re seeing in that overall pic, but close up because I want everyone hungry right now. Here’s the London Broil, aka, the main course-
Do you know what goes well with a London Broil? A gluten-free potato and Brussels sprouts gratin.
Who wants fudge? I do! Oh, and don’t forget about those cinnamon scented pine cones you see out front of your local WF store. Mmmmm, smells like Christmas.
You don’t think I’d forget about salad, do you? I just whipped up an easy fresh kale salad with pomegranate seeds and a lemon olive oil dressing and served it alongside a glass of sparkling wine with a splash of pomegranate juice. That is festive as hell. Why yes, I DID get all of this at Whole Foods.
So get ready for the gluten-free holiday you guys, and get ready to win $50!!!! Answer me this in comments for your chance at a random drawing by Monday, December 23rd: Which one of these recipes made you the hungriest?
So you all know about G Free Foodie’s amazoids box of fun food. And you all entered the fabulous contest wherein, they send you the August box of goodies. And you all know that you specify if you’re gluten-free, or gluten-free AND dairy-free and they hook you up? Yes.
But what you don’t know, is who is the winner of this fab box! It is . . .
Well, lookee here! This arrived on my door and it was like Christmas in July. The good people at G-Free Foodie (hey, hey KC!) are doing this monthly service where you get crazy good gluten-free food delivered to your door and it’s ON. I didn’t even know you could buy Crave Bakery’s cupcake/cake mix in a box! What?!? That’s Snickerdoodle, son.
But G-Free Foodie didn’t stop at baked goods. This box has soul. Here’s what else is in it, and what I’m going to do with it. And how YOU can get one of your own.
Oats. The bane of many a celiac’s existence. Can you eat them, can you not eat them? Are they all junked up with flour, or are they totally cool? Why so complicated, oats? This is why when Bob’s Red Mill serves up the gluten-free quick cooking oats, and the delicious steel cut oats, it’s time to get your oat on. Like I did last year when I made up some gluten-free Monster Cookies and gluten-free oatmeal muffins and entered Bob’s Spar for the Spurtle Oatmeal Recipe Contest which includes a trip to Portland, Oregon and potentially, Scotland.
All this for enjoying some delicious oat treats.
So you’ve got to grab some of these gf steel cut oats and get to recipe making, because duh, Portland. But also you can bring much pride to the good people at Bob’s Red Mill if you are chosen to represent them in the great Spurtle race across the pond. That was a really fun sentence, yes?
Last year I entered the contest too, and for some crazy reason I totally didn’t win. Redonkulous, no? But this year, I’m going all granola bar and let’s see if this is a winner. Thus far, these gluten-free bars are a hit in my house, since I just ate three of them for breakfast. Fast, easy, and super yum.
Now, go enter that contest! And see how you can make a lovely granola bar your own selves.
Gluten-Free Challah Courtesy of The Sensitive Baker
Dang it’s been cold this week in Southern California. While I can hear all of you in Canada snickering at me right now, it’s barely busted out of the 50s, you guys! Which means, I need a light jacket and some hearty soup.
Luckily a brand spanking new cookbook , The Naptime Chef: Fitting Great Food Into Family Life landed on my doorstep and I have a zillion yummy options to choose from, that are naturally gluten-free. Wheeee! My first stop was right on the Ham & Corn Chowder recipe that took me less than half an hour to make, and about 15 seconds to slurp up into my chowder hole. Kelsey Banfield has this cooking thing figured out, and if you’re the lucky winner of my next giveaway — you can see her beautiful, super easy, yet fancy, new cookbook with your own two eyes.
I first discovered Kelsey’s delicious blog when I was an editor at a parenting site and was tasked with pulling together a food blog. Since I immediately bookmarked three recipes on The Naptime Chef, I knew she was onto something that I was loving, and everyone else would as well. And now the Gen X Martha Stewart has a whole book full of delicious, and easy (she makes them during her daughter’s naptime — get it?) recipes that make you feel happy inside.
The weather (I know, I’m a total wuss) was the main reason I chose this naturally gluten-free chowder recipe, but let me just throw some other names of Kelsey’s amazing options in her new book that are gluten-free, or easily tweaked: Baked Cheese Dip, Sweet Potato & Lentil Stew, Creamy Parmesan & Chive Polenta, Mint Chip Meringues, and Dutch Oven Pulled Pork. I’m going on a mad cooking spree this weekend with The Naptime Chef, and you can too!
To get your own copy of The Naptime Chef: Fitting Great Food Into Family Life, head over to my Facebook page, and tell me what your favorite cold weather gluten-free food happens to be. And how cold it is where you live, so I can feel vastly superior about my own weather. Thank you, and good luck!
Now for the recipe. YUM.
Want to win a trip to Portland, Oregon? (Who doesn’t?) How about Scotland? How about a bag of Bob’s Red Mill Steel Cut Oats and a spurtle? Now I’ve got your attention.
I admit it, I’ve got a thing for Bob’s Red Mill family of flours and grains. So much so it’s freaking my husband out, and if he ever meets Mr. Red Mill, he might just challenge him to a duel for my affections. So it is with great pleasure that I invite you, my gluten-free readers to enter a contest that has multiple prizes sponsored by Bob’s Red Mill. And all you have to do is demonstrate your favorite recipe using Bob’s Red Mill Steel Cut Oats. Videotape your efforts, and you can win HUGE.
You see, last year the Bob’s Red Mill team won the Golden Spurtle in the world porridge making championship in Scotland. They’re competitive like that, and they want to win again so they’re looking for your help. Got a great recipe you make with Bob’s Red Mill steel cut oats, or gluten-free oats, like I do? Shoot a video, upload it to the Spar for the Spurtle site, and you could win a trip to Portland, Oregon for the cook-off! If you kick some steel cut oat butt there, you’ll be asked to join the team and travel to Scotland for the championship. I want to go to there, don’t you?
But wait, there’s more! For being a fabulous reader of Gluten Is My Bitch, you also get your very own prize just for entering the contest. Continue reading