Kristine Kidd - Fresh Gluten-Free Food
 
 
 
 
 

Results matching “sorghum”

Homemade Gluten-Free Whole-Grain Soda Bread

Irish.soda.bread.jpg
 
Doesn’t this photo send you straight to the kitchen? It's from my latest book, Gluten-Free Baking. If you are missing artisanal style breads, try your hand at this whole-grain soda bread. Soda breads translate well to gluten-free baking, and are easy to make. No yeast or kneading or rising time, just cut in some butter and then mix, shape and bake. 


Books for Gluten-Free Cooks

books.JPG

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
I’ve been having fun reading and cooking from a few new cookbooks this fall. Although they aren’t specifically gluten-free, every one has plenty of recipes for the gluten-free cook, and every one would make a great gift for yourself, a gluten-free friend, or any friend who loves to cook. And that is the point. The recipes in these books, like on this blog, produce fresh, naturally gluten-free food. No one should say “Oh that’s good for a gluten-free dish,” instead the criterion is that this is delicious food! For anyone! 
 
With the exception of one of these books, they are written by food pros I know, mostly from my years as food editor at Bon Appetit magazine, so I was already familiar with the high quality of the recipes they create. Oh yes, one is my new book, Gluten-Free Baking, which will be available any day now.
 
 
gluten.free.baking.jpg
I took a long sabbatical from this blog to write a baking book, and it will be available by December 23. It can preordered now on Amazon.com and Barns & Noble.com, and should be in book stores by then too (just barely in time for the holidays). Hopefully it will show up a little earlier in Williams-Sonoma stores. 
 
I am not fond of most of the baked goods in stores or the recipes for goodies I find in books and magazines. They are all packed with nutritionally empty white starches that give an off flavor and dry texture. I preferred to go without, for a while. Eventually I started craving artisanal style gluten-free breads and homemade cookies. So I decided to create my own recipes using whole grain gluten-free flours and naturally gluten-free techniques. I am thrilled with the flavors and textures of the recipes I created, and hope you will be too.

Continue reading Books for Gluten-Free Cooks.

Gingerbread Pancakes (Gluten-Free)

gingerbread.pancakes.jpg
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Last Sunday morning was ideal. After our Pilates class, I whipped up these tender pancakes, fragrant with fall spices and topped with sautéed apples and warm maple syrup. Steve and I devoured them after our workout, satisfied I’d finally created the perfect weekend breakfast treat—for anyone, on a gluten-free diet or not.
 
When I first had to give up gluten, I missed Sunday morning pancakes. However, I didn’t want to make disappointing copies of something that I thought needed wheat flour to be good, plus I had no interest in relying on the white starches generally used in gluten-free baked goodies. I don’t like the bland flavor and dry texture they impart, or that they are devoid of nutrients. 
 
Then I started playing around with the many whole grain gluten-free flours that are now available. The first pancakes I came up with were pretty dense, but at least they looked like a weekend breakfast and they soaked up maple syrup. I persevered, and now I have a recipe that we both love!


Herbed Cornbread (gluten free)

GF.cornbread.JPGOne cold, fall evening a white bean and kale soup was simmering on the stove, and I began to crave a good bread to go along with it. I decided to bake my first gluten-free loaf, using my favorite cornbread recipe as a template. Twenty minutes later, the aroma of homemade bread baking in the oven filled the kitchen, and in 10 minutes more we cut into the warm creation. It was so tender and satisfying; I have been making it ever since.

This whole grain, ever-so-slightly sweet loaf has become an essential item at my table. We enjoy it for breakfast with eggs, or with almond butter, peanut butter, or pure butter. It rounds out dinners featuring soups, stews, chili, and salads. It also makes a great snack, with or without almond butter or peanut butter, accompanied by crisp apple wedges.

Continue reading Herbed Cornbread (gluten free).

1
Kristine Kidd
About
Blogs I Read
Contact Me

Subscribe to My Blog
Follow Me on Twitter
Follow Me on Facebook

Categories

My Books

Recent Entries

Archives