Today I'm thrilled to have accomplished author Elizabeth Barbone of the books How to Cook Gluten Free and Easy Gluten Free Baking, as well as the owner of the website glutenfreebaking.com and gluten-free writer for seriouseats.com. Her latest recipe for Serious Eats is beer-battered fish fry!
She is also giving away two of her most recent cookbooks "How to Cook Gluten Free". See details at bottom of this post.
Elizabeth Barbone was kind enough to answer a few questions for me about how and why she lives a gluten free life. In the new book called “How to cook Gluten Free: Over 150 Recipes that really work”: gluten free, plain and simple. Elizabeth Barbone’s challenge to herself was to create easy gluten-free recipes that she could make on her busiest day. How to Cook Gluten-Free is her answer: a straight-forward, comprehensive guide to gluten-free cooking – a must have resource with real solutions for real people.
Just like her previous well-loved books, Easy Gluten-Free Baking, Elizabeth’s recipes use ingredients that can be found at your local grocery store—nothing too fancy or expensive—so you can delicious meals on the table without breaking the bank. The recipes have been meticulously tested and perfected, so that in your hands, dishes will come out right every time.
Essential how-to lessons: step by step photography illustrates all the basics, from how to make gluten free substitutions and whip up the perfect gray to Elizabeth’s fail-proof recipes for gluten free baked goods such as sandwich bread, hamburger buns, and pizza crusts.
Allergy-friendly: Elizabeth hasn’t forgotten those who suffer from non-gluten food allergies; some recipes are also soy-free and nut-free and Elizabeth has even included a guide to substituting milk, butter, corn and cheese.
About Elizabeth Barbone:
Despite being born with life-threatening food-allergies, Elizabeth graduated from the Culinary Institute of America where she learned how to cook delicious meals fro herself and other food allergic people. Today Elizabeth develops delicious and creative recipes for the food allergic and gluten-free communities through her site www.glutenfreebaking.com, a weekly column on www.seriouseats.com, and regular television appearances. She is also the author of “Easy Gluten-Free Baking”. She lives in Troy, NY.
Questions:
I’m sure you get asked this all the time, but what prompted you to start creating “gluten free” recipes? I read in your bio that you were pretty much born with life-threatening food allergies? I see that doctors now, are able to diagnose gluten allergies, were they so easy to diagnose back then—I can’t imagine it was? Did your parents know straight away that you had food allergies?
As a kid, I was so sick: red, splotchy, and vomiting all the time. My parents knew I was reacting to something but they weren’t sure what. Diagnosis was really hard back then. They brought me to Boston (I’m from the Albany, NY area) and doctors diagnosed me with a slew of food allergies but, get this, gluten wasn’t one of them!
While studying at the CIA, I happened upon “Against the Grain” by Jax Peters Lowell. Although the book focused on celiac disease, it really spoke to me. Living on a restricted diet is tough! Whether you have celiac disease, allergies, or some other intolerance, you face many of the same challenges. From that point, I wanted to try gluten-free baking. It seemed like a fun challenge that would benefit lots of folks.
Interestingly, it wasn’t until three years ago that my doctor discovered I reacted to gluten. My thyroid went off and suddenly I was terribly anemic. I remember when my doctor looked at me at said, “You know, this looks like celiac to me.” My bloodwork came back elevated. Since then, I’ve been on the diet and my blookwork remains negative. The work I dedicated my professional life to turned out to help me. Strange and wonderful, right?
For those of us who aren’t completely familiar with a gluten allergy (myself included) what are the signs that you are allergic to gluten?
I have to start by saying that celiac disease isn’t an allergy. It’s an autoimmine response. There are many signs, some common--like intestinal distress-- and others more vague--like dental enamel defects. The National Foundation for Celiac Awareness (NFCA) provides a great guide to symptoms. It’s here and I use it all the time when folks have questions about celiac disease!
Your other book “Easy Gluten Free Baking” did very well and I see got a nice acknowledgement from Rachel Ray. That must have felt good? Was that your first book? Where did you get the inspiration to write that book?
Oh! Thanks! The blurb from Rachael Ray was so kind! I made several treats from the book and set them to Rachael. Much to my delight, she enjoyed them!
Easy Gluten-Free Baking was my first book. In fact, I first self-published after being told by several publishers that there was “no market” for gluten-free! I knew they were mistaken! In 2003, I started teaching gluten-free classes and knew folks needed recipes. So I self-published. Then, when the book did well, I sold it to Lake Isle Press. I really wanted to focus on creating recipes and teaching people how to bake gluten-free, not worry about shipping books to stores! I’m so lucky that Lake Isle Press really cares about folks on a gluten-free. And they care about their authors! It’s a wonderful working relationship.
As for the inspiration, I wanted to write a gluten-free baking book that used easy-to-find ingredients and was filled with beloved treats. In the book, there’s everything from chocolate chip cookies to sandwich bread and all the recipes use ingredients you can find at (most) supermarkets.
I see on the dedication page, you dedicated the book to your mom and dad; thanking them for teaching you about love, life and good food. Were your parents into creative foods? Did you bake with them? Where did they get their love of food from?
My parents raised me with a wonderful appreciation for food! They both cooked and being with them in the kitchen was just a normal part of family life. Each night, we ate dinner together. And my mom? She has quite the baking prowess! She won so many blue ribbons in the county fair that they asked her to stop entering so someone else had a chance to win. I think she’s still miffed about that! She really had fun entering!
When creating new gluten free recipes, where do you get your inspiration from? Are any of your recipes ‘spur of the moment?
Inspiration comes from everywhere! Sometimes it’s “spur of the moment”, other times it’s from a reader who wants a well-loved recipe “converted” and other times it’s a bit of planning. I start thinking about the seasons a little early, wondering, “Hmmm...what would be fun to make?”
I know a lot of people hear the term “gluten-free” and automatically think tasteless, bland, boring food (myself included). I was literally blown away when I saw that you had recipes in your book for: whoopie pies, brownies, cupcakes, and a whole vast array of homemade breads! And judging from the photos in the book, there is no way that these are boring; they look absolutely delicious. What is your favorite recipe(s)?
Oh! Thanks! Yes, there’s no bland, boring food here!
My favorite recipe? Oh my goodness. That’s like asking a mom which child is her favorite! :-) It feels impossible to chose! That said, I have to say I’m particularly smitten with the new bread recipe. It’s gluten-free, dairy-free, corn-free, and soy-free. It took lots of testing to get it “just right.” The other night, I made the roasted veggie chicken chipotle wraps from the book. The are so good, I could eat them every night!
You must get a lot of emails/questions about gluten-free baking? What’s the most common question?
Lots of questions deal with the transition time. How do I set up a gluten-free kitchen? Which recipe should I start with? Even today, with the gluten-free diet becoming more well-known, there’s still a lot of confusion when someone first goes gluten-free. I try to make things easier!
What country would you like to visit most for their food?
Ah, I love to travel! France and I have a continuing love affair. Since it’s been several years since I visited, I’ll say France. A culinary cliché, I know! But I do love France!
I’m curious, are there any gluten free junk foods out there? Those would be the ones I would be drawn too. Are you? Which ones?
Gluten-free junk food available? For years, that would have been a one-word answer, “No!” But that’s changing. Now gluten-free pretzels, doughnuts, and other treats available are available I’m not terribly drawn to them. For “junk”, give me gluten-free tortilla chips and queso (so bad but so good!) any day! Or a tootsie roll when I want something quick and sweet.
Favorite health foods?
Any fresh fruit or vegetable that I’m not allergic to! (I’m allergic to raw carrots and celery, of all things!) Lately I’ve tinkered around with green smoothies. I avoided them for a long time because many of the recipes called for ingredients that I can’t have. So I created my own green smoothie. It’s not terribly original, just baby spinach or lettuce, frozen strawberries, orange juice, and peanut butter, but I like it!
What is your favorite food to write about or create with?
I love (love, love, love) “home-style” recipes. Something you’d take to a pot luck or serve on a busy night. While I have a degree from culinary school, complicated food isn’t the type of cooking I want to do. Give me a delicious pasta dish made with ingredients from the farmers’ market over anything sous-vide any day!
Are there any chef celebrities that inspire you?
The first person that popped to mind is Lynn Rosetto Kasper, from the Splendid Table! While she doesn’t work in a restaurant as a chef, she’s my celebrity inspiration! I find her interviews so compelling. Her interest and enthusiasm in all things food, reminds us all that there’s always more to learn.
What types of cookbooks do you have on the brain or in the works next?
So many new ideas! In fact, a book idea came to mind, unbidden, just the other day! I can’t say what it is but, as always, it will focus on easy-to-make recipes that just happen to be gluten-free.
Wonderful! Thank you so much Elizabeth. I learned a lot from this post. And I hope some of you did as well.
If you live a gluten-free lifestyle, please visit Elizabeth's website glutenfreebaking.com for baking recipes and for cooking recipes make sure to check out her latest book "How to Cook Gluten Free".
**For a chance to win a copy of this book, please leave ONE comment telling us what kind of gluten free recipes you've used or would like to see.
Also, if you do live gluten-free, tell us.
I'll draw two names next friday (4/6/12) and announce the winners.
Please have a valid email address in your post.
One entry per person only.
3/29/12
guest post: elizabeth barbone of gluten free baking
3/25/12
peanut butter and fluff swirl fudge brownies w/ salty cookie crust
I gotta be honest I'm really beginning to like the creativity one can have with these Baked brownie mixes.
At first taste I was blown away at how deep the chocolate flavor was and also, some you might be able to relate to this, I was so happy that this mix did NOT have any of that chemically-after taste that most brownie mixes have.
These are fudgy, rich, deep chocolate, with great texture on the tongue, a real brownie that just happens to be in a mix.
Is it like the infamous baked brownies found at the bakery? Pretty much yes. Trust me, you need to give these a go Baked brownies. Found online and in store at Williams Sonoma.
Created by by some of the best and MOST creative bakers I know in the baking business; the boys over at the infamous Baked Brooklyn bakery in Brooklyn, New York.
And some will say to me, hey you know them, of course you're gonna give them a thumbs up. Yes of course, because their product is stellar!! I know they went through a lot of testing, creating, and recreating to get all their Baked products just right. If I didn't like it, I would not have this post up; I would have given away the brownie mixes to friends.
What inspired me to do the brownies this way? What makes my head say "oh yeah, hey, let's do a peanut butter and fluff version of chocolate brownies!" I bet you're expecting some kind of fun, wild answer? Like I was touring the fluff factory one day and accidentally dropped my brownie in a vat of fluff? Nah, just eating a peanut butter fluff sandwich one day and wanted to have some brownies chunks in it. Although touring and taste-testing the fluff factory is on my bucket list.
Head over to Williams Sonoma to get a couple. And don't forget to check out Baked's infamous Brookster. A brownie meets chocolate chip cookie. The same cookie Martha Stewart fell in love with.
Let's make some kicked up brownies. First up, a nice crispy, salty cookie crust, ready for the brownie mix layer.
After the brownie mix comes the pb & fluff mixture, lined up and ready for mixing.
Make some swirls! This is the best part.
The peanut butter and fluff topping bakes up with a crispy outside and a chewy inside. Just fabulous.
peanut butter & fluff swirl fudge brownies with salty cookie crust
from vanillasugarblog.com
print recipe
cookie crust:
3 cups of crushed shortbread or butter like cookies (I used Lorna Doone)
1 stick butter, melted, cooled a bit
Generous pinch of sea salt
peanut butter & fluff topping:
1 cup smooth pb
1 cup fluff
fudgy brownies:
1 box of Baked Deep Chocolate Brownie mix (or use your own favorite brownie mix/recipe)
Cook notes:
These are fudgy brownies, so they will be a bit gooey when finished baking--this is good.
Feel free to use your own brownie mix too! Just watching baking times.
Mix the melted butter with the crushed cookies, adding a nice generous pinch of salt. Place mixture in well greased or parchment lined 9 x 13 brownie pan. Make sure to pat down and get into all the corners. Bake at 350 for 10 minutes or until set. Set aside.
For the brownie mixture:
Mix according to box directions. Set aside.
For the pb & fluff swirl:
Put the pb and fluff in a bowl, heat up in microwave for about 15-20 seconds, to get nice and soft.
Mix a bit, don’t mix all the way as we want to see the different colored swirls.
When ready to bake, pour in the brownie mixture on top of cookie crust.
Then take the pb & fluff mixture and using a spoon, dollop three lines of mixture down the longest part of pan. Make sure to leave enough space in between lines to see brownie mixture. Using a chop stick, gently make swirls going the opposite direction of the three lines. Or however you wish to do this. Try not to make too many swirls as we want to see the various colors of the mix after they’ve baked.
Bake brownies at 325 for 45-55 minutes (mine were done at the 49 minute-mark). Let cool in pan for at least an hour. For easier cutting place in fridge for 30 minutes.
Using a wet sharp knife, slice up into small squares.
You should get about 25-30 brownies, depending on how you slice them.
3/23/12
friday links
Did you hear that interview on NPR with writer Jonah Lehrer on his book "Imagine: Fostering Creativity in the Workplace"? It's about how innovative thoughts originate and explains how some companies are now working to create environments where they're more likely to occur. He delves into why certain scenarios work (instantly) for the brain to be more creative. Very interesting, and of course we all knew that being less stressed let's the creativity flow better.
More terrarium love. How cute? Right.
From uncommon goods.
Bubble terrarium from sprout home.
Are you getting enough Vitamin D? Here's a good summary on it: the why, the what, and how.
I just love when I find gorgeous websites about famous gardens from around the world--well lost gardens actually. This one is The Lost Gardens of Heligan.
These 'french sneakers' are becoming popular. I may have to get a pair. What do you think? Like or ? They are called french sneakers or bensimon sneakers?
I want this bag. From Swell.com. One of my favorite sites.
Or this bag. A little market bag aka bamboula.
Colbie ballerinas. Perfect for spring. I love you anthropologie, but your prices have to come down a bit.
This dress is so cute. A sundown crochet maxi from anthropologie.
cute right? another one from swell.com
The striped tee dress from madewell. Super comfy looking.
A studio sweatdress is just what I've been looking for to pair with leggings. Cute. From madewell.com
Sombrero style sheets from anthropolgie. I mean seriously, these are so fun. Check out the detail in the pillowcases--those little sombrero's! Click on link for larger, more detailed photos. I think I have to get these.
Tell me this lush landscape quilt won't brighten up any room? Fabulous! From anthropologie.
Mad Men is back this Sunday. Do you watch? There is already a Mad Men Cookbook out! It's kind of wild. Did anyone get this book yet?
Personally I would LOVE this vintage cocktail book instead. Now this looks fabulous.
How about the ultimate Mad Men Playlist from Rolling Stone?
Make me Mod! Top 10 Mad Men Essentials. From a fun collectors website.
Are these not fabulous for summer grilling? Love love love. From crate & barrel.
One of the best things in life (to me) are those first few days of spring in new york city. I just love the energy, the weather, the streets opening back up, the people are in good moods. I think this article does and says it best with it's words and photos.
You know those peanut butter granola bars by Nature's Valley? The new ones that have a pb coating on them? I found a recipe on how to make that pb coating.
Cleaning my cast iron pan. Well, it never happens, then I have to take it to the carwash to sandblast it with water. No, not really, but almost. Here's a good tip for cleaning cast iron and how to re-season it.
There are now apps (I did not know this) for helping you decorate your house or room. Fascinating. When I have money to decorate AND to buy an ipad, I will definitely get this!
Gourmet magazine has some of the best tips I've seen in a long time for homemade sushi rolls at home. Super simple. I've seen tips before that were just awful and cumbersome. Not this one.
Jen over at Use Real Butter has made the ULTIMATE california roll burger. I swear this woman is genius.
I was wondering when this would happen. Grilled cheese doughnut.
Grilled cheese hard boiled eggs. That's bananas and I would totally try it!
And use those bananas to help ripen your avocados!
Have a wonderful weekend! What are your plans? I plan on going here, a lot.
Hang with these guys for a while.
Loving the summer-march in the northeast.
cape cod national seashore (my favorite place to chill)
3/18/12
peanut flour-buttermilk pancakes stuffed w/ bacon
Why yes I always serve a side of bacon along side my pancakes that are stuffed with bacon. Don't you? Sunday mornings are meant for bacon overdose.
These fabulous pancakes are made with peanut flour. Since I'm still on my peanut flour kick, I thought why not use it in pancakes? The flavor of peanut butter is not overwhelming at all. I thought it would be, but it is not. Hence my idea to serve along side it a nice dose of peanut butter-maple syrup. Perfect topping. One could easily serve a nice warm jam too--I think that would taste just as good if not better; kind of like pb & j pancakes with a dose of bacon.
The photos are not the best--this is not an easy dish to photograph, but it sure does taste delish.
peanut flour-buttermilk & bacon pancakes
print recipe
2 cups peanut flour
1 cups all-purpose flour
4 TB white sugar
3 ts baking powder
1 ½ ts baking soda
1 ts salt
2 cups buttermilk
1/2 cup whole milk
3 eggs
1/3 cup + 2 TB butter, melted
Extra butter for frying up the pancakes
About 10-12 slices of cooked bacon
Peanut butter-maple syrup
1 cup of smooth peanut butter
1 cup (or more of maple syrup)
Cook notes:
Those pancakes don’t cook up like normal pancakes they are a lot thinner. So you might be tempted to over-pour the batter onto the bacon—don’t. Pour just under enough and watch it spread out on its own. Your best bet is to do a test pancake so you can see how the pancake sets up. This pancake also takes a bit longer to brown than your normal pancake does.
The next time I make these I will add in a touch of vanilla extract; just to boost up the sweetness inside the pancake. Make sure to grease up the pan for each batch of pancakes, unless you have nonstick pan. To make pouring of the batter easier I put batter in a measuring cup that had a spout, but it might be really beneficial to use a squirt bottle with large opening.
For the pb-maple syrup:
Mix both ingredients in a small saucepan and heat over low heat. Stir to incorporate. Don’t let it burn, just keep it warm.
In a large bowl, combine the peanut flour, flour, sugar, baking powder, baking soda, and salt; set aside.
In a separate bowl mix the buttermilk, milk, eggs and melted butter.
You must keep the two mixtures separate until you are ready to cook!
Heat a lightly butter-greased griddle or frying pan over medium high heat.
Pour the wet mixture into the dry mixture, and mix until just combined. DO NOT overmix; lumps are good and a must!
Place a slice of cooked bacon on pan, pour just enough pancake batter along the length of the piece of bacon; adding just enough as this batter does spread a lot. Fry until side is browned and crisp, then flip over. The first one might be crooked, mine was; you get the hang of it as you go along.
Keep cooked pancakes warm in heated (150-200 degree oven) on a jelly roll pan until all are done.
Serve pancakes with the warmed pb0maple syrup sauce or plain old maple syrup.
Should make about 10-12 pancakes; depending on size you make them
