Was surprised during a recent visit to Williams Sonoma to see Bouchon gourmet gluten-free cookie mix. Thomas Keller has partnered with Williams Sonoma exclusively to sell this gluten-free chocolate chunk cookie mix as well as a gluten-free brownie mix under his ad hoc restaurant label.
Unfortunately, both mixes have dairy ingredients, so I’m unable to try them, but I’ve ate at Bouchon, and the food is incredible. If anyone tries these, let me know how they are!
Those of us who have been eating gluten-free for awhile know there is an abundance of gluten-free baked goods available. The general public though is just catching on.
In today’s NY Times, the Dining section covers the gluten-free baked goods market, including a couple of recipes and book/website references.
I’ve tried several gluten-free store-bought cookies, and I have to say- Liz Lovely makes the best. Her chocolate fudge cookies are gluten free and vegan. They taste as good as the real thing. I’ve only found these at Jimbo’s in San Diego, but it looks like you can order these on their website.
Make GF red velvet cupcakes using your favorite gluten-free yellow or white cake mix!
Ingredients:
For the frosting (you can also buy this already prepared):
Directions for the cake:
Directions for frosting:
This recipe was modified from recipes found on allrecipes.com.
I recently discovered this new, King Arthur Flour brand of GF baking mixes, at Whole Foods. I decided to pick up a box of the muffin mix. The mix is plain, but I added in mini chocolate chips and walnuts. As with most cake or muffin mixes, it only took five minutes to prepare and less than twenty minutes to bake. The muffins were moist and, unlike other GF brands, did not crumble and fall apart as soon as touched. You can even freeze the muffins if you aren’t going to eat them within three days of baking.
Who doesn’t love pie? Well…I actually never really cared for it, that is until sometime after I couldn’t have it. I had tried pumpkin and sweet potato pie, but was never interested in other fruit or nut pies- I guess they seemed too healthy.
Heather has experimented with making gluten-free pies, and over the holidays this year, she made me my first pecan pie–gluten-free of course.
She adapted this recipe from the Foodnetwork.com.
She used a pre-made gluten-free crust from Whole Foods, and made the pie dairy-free by substituting the butter with a vegan substitute. She also used agave nectar instead of corn syrup as a sweetener.
The result: Pecan pie is my new favorite. And now, I actually like the fact that I can justify it as being health food because it’s topped with nuts…
There’s nothing like starting a new year off with gluten-free desserts (not to mention vegan too). I stopped off at Babycakes NYC’s downtown LA bakery on New Year’s Eve to get some cupcakes to pair with the gallons of champagne my friends consumed.
Pictured here are pumpkin, banana, chocolate chip vanilla and mint chocolate chip. The two chocolate chip flavors were the fan favorites that night.
Babycakes LA: 130 East 6th Street, Los Angeles and certain items also available at M Cafe locations in LA.
Typically, I avoid Italian restaurants at all costs. While there’s usually something I can find that isn’t pasta, the idea that so much gluten is floating around is scary. Risotteria in NYC is a safe haven for gluten-free eaters. There’s gluten-free pizza, pasta, paninis, beer and baked goods! I tried them all.
I’ve been here on two trips, and go home happy and full every time. Tip: arrive early, the lines can be long.
Risotteria NYC
270 Bleecker Street
212-924-6664
Shaun
Heather
