Here are my gluten free finds of the week, these are brand products that can be found at most supermarkets or online, you can check out my blog for links to these products if you are interested. These products can be used by people with celiac disease, those on a gluten diet or those with a gluten allergy.
http://glutenfreelab.blogspot.com/
Duration : 0:6:0
This is Part 1 of a 2 Part Video Each week, hosts Chef Lori and Kim will cover issues that often come up in Gluten Free baking & cooking and they’ll show you just how easy it is to make “Great Food, Gluten Free” To get everyone ready for the upcoming holiday season, our first 4 episodes will feature everything you need to make a complete holiday dinner. In this third episode, Lori and Kim prepare: * KinniKwik Dinner Rolls * Autumn Harvest Apple Cake. The remaining episodes will feature: * Dairy Free Pumpkin Pie * Pumpkin Spice Latte Great Food, Gluten Free is produced by Kinnikinnick Foods as a free service to consumers interested in gluten free cooking and baking.
Duration : 0:10:0
This is Part 1 of a 2 Part Video Each week, hosts Chef Lori and Kim will cover issues that often come up in Gluten Free baking & cooking and they’ll show you just how easy it is to make “Great Food, Gluten Free” To get everyone ready for the upcoming holiday season, our first 4 episodes will feature everything you need to make a complete holiday dinner. In this third episode, Lori and Kim prepare: * KinniKwik Dinner Rolls * Autumn Harvest Apple Cake. The remaining episodes will feature: * Dairy Free Pumpkin Pie * Pumpkin Spice Latte Great Food, Gluten Free is produced by Kinnikinnick Foods as a free service to consumers interested in gluten free cooking and baking.
Duration : 0:9:59
http://www.simplesavings.com.au
RECIPE
4 eggs
1 teaspoon cream of tartar
1/2 teaspoon bi-carb soda
1 cup of cornflour
3/4 cup caster sugar
a dash of vanilla essence
Pre-heat oven to 180 degrees.
Grease and flour sponge tins.
Twice sift cream of tartar, bi-carb soda and cornflour.
Seperate egg yolks.
Beat egg whites till they are light and fluffly on high speed.
Slowly pour caster into mix with the beaters on high.
Mix in vanilla
Mix in egg yolk one at a time with the mixer on medium speed.
Sift flour mix onto cake and mix it in gently by hand with an egg whisk
Put cake in tin and bake in moderate oven for twenty minutes.
The total cost of the cake is about $2.
Fiona and Jacqui Lippey from SimpleSavings show frugal blogger PennyWise their gluten free, dairy free, failsafe, coeliac friendly sponge cake recipe.
Duration : 0:3:22
http://arnelsoriginals.com
Call me at: 805-322-6900
I got used to cooking gluten free meals but the one item I missed was good gluten free bread. The products out there were a sad excuse for bread, usually hard, dense, dry, and crumbly. Some companies got the taste right, but no one had a wholesome loaf with a good texture. And so I baked. Each week I my family gave me helpful suggestions and the next week, I started afresh. FINALLY, after eight years of baking bread, I am happy with the results. I make it with organic whole grains, (buckwheat, tapioca, brown rice,) sweeten it with a small amount of cane sugar, and use only expeller pressed oil. What makes the bread different than anything out there is the texture. It’s is soft, flexible, tasty, and wholesome. It’s been a long haul but the excitement I get from those who try the bread, has made it all worth it. Now that our daughters are older I finally have leisure time to nurture others with Arnel’s Original Good & Gluten Free Bread.
gluten free bread
gluten cooking
gluten
Duration : 0:9:2
http://bit.ly/betty_crocker_youtube
Gluten-free recipes: How to make gluten-free brownies and cake
Just because you’re on a gluten free diet doesn’t mean you have to be yummy free. We’ve got some recipes from Betty Crocker kitchens that are delicious, easy and totally gluten free. Here’s professional baker and author Liv Hansen for the Betty Crocker Kitchens.
Keywords:
gluten free recipes
gluten free baking
gluten free products
gluten free desserts
Duration : 0:4:15
http://www.simplesavings.com.au
RECIPE
4 eggs
1 teaspoon cream of tartar
1/2 teaspoon bi-carb soda
1 cup of cornflour
3/4 cup caster sugar
a dash of vanilla essence
Pre-heat oven to 180 degrees.
Grease and flour sponge tins.
Twice sift cream of tartar, bi-carb soda and cornflour.
Seperate egg yolks.
Beat egg whites till they are light and fluffly on high speed.
Slowly pour caster into mix with the beaters on high.
Mix in vanilla
Mix in egg yolk one at a time with the mixer on medium speed.
Sift flour mix onto cake and mix it in gently by hand with an egg whisk
Put cake in tin and bake in moderate oven for twenty minutes.
The total cost of the cake is about $2.
Fiona and Jacqui Lippey from SimpleSavings show frugal blogger PennyWise their gluten free, dairy free, failsafe, coeliac friendly sponge cake recipe.
Duration : 0:8:50
Cranberry gluten-free loaf recipe.
Conversions – 225g = 8oz. (1/2 pound)or about 2 US cups
Gas Mark 5 = 375 Fahrenheit or 190 celcius (moderately hot)
NB: Make sure the batter is quite moist (gluten-free flours soak up moisture).
At its best eaten warm or (after a a day or so) toasted. Although not bad on its own, cold.
Use a sharp knife to cut it.
Also, different sorts of gluten-free flours produce slightly different textures. Rice flour produces quite a ‘cakey’ mix that is better untoasted than one made with pre-prepared, shop-bought gluten-free ‘bread’flour (which tends to end up with a harder, more bready loaf that almost certainly needs toasting). Experiment.
Duration : 0:6:21
http://arnelsoriginals.com
Call me at: 805-322-6900
I got used to cooking gluten free meals but the one item I missed was good gluten free bread. The products out there were a sad excuse for bread, usually hard, dense, dry, and crumbly. Some companies got the taste right, but no one had a wholesome loaf with a good texture. And so I baked. Each week I my family gave me helpful suggestions and the next week, I started afresh. FINALLY, after eight years of baking bread, I am happy with the results. I make it with organic whole grains, (buckwheat, tapioca, brown rice,) sweeten it with a small amount of cane sugar, and use only expeller pressed oil. What makes the bread different than anything out there is the texture. It’s is soft, flexible, tasty, and wholesome. It’s been a long haul but the excitement I get from those who try the bread, has made it all worth it. Now that our daughters are older I finally have leisure time to nurture others with Arnel’s Original Good & Gluten Free Bread.
gluten free bread
gluten cooking
gluten
Duration : 0:8:51
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