Alice’s Small English Cottage Pudding with a Gluten-Free Twist

Every now and then my friend, Alice, sends me an idea for a blog post. Her recipe for “English Cottage Pudding,” turned out to make a delightful dessert. As we discovered, it is not a pudding at all. Americans would call this a small 8″ x 8″ cake. When a sauce — in this case cherry sauce — is poured over the cake as a topping, the result is a moist and flavorful cake. Alice practices gluten-free cooking and she substituted gluten-free flour in the recipe. It changes the texture of the cake, but it is still delicious. Since fresh cherries are plentiful in the grocery stores in August, I made a fresh Cherry Sauce for the topping. And I found some antique English china dishes dating from 1875 to photograph my cake.

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Let’s Cook Something New: Tapioca Duchess Crem Gruber Christmas Dessert

Let’s cook something new for Christmas Eve: “Tapioca Duchess Crem Gruber Christmas Dessert.” It is made using pearl tapioca and is a light and soothing dessert. Unlike bubble tea and bobo which are popular Taiwanese beverages using pearl tapioca, this recipe is over 200 years old and originated in Austria. The pudding has a fascinating connection to “Silent Night,” one of our most beloved Christmas carols. I remember eating tapioca pudding as a child; haven’t eaten it in years, so thought I’d try a new recipe this year. Variation on Gruber Crem Dessert - 2 - IMG_6318_1

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Gluten-Free Banana Nut Muffins

Here is another recipe for a simple and tasty muffin. Even better, the recipe is gluten-free. I had some very ripe bananas to use up and decided to experiment with substituting a gluten-free flour blend in my recipe. Muffins do not require much mixing or kneading, so this is the perfect type of recipe to use with gluten-free flour. My muffins were moist and soft with a flavorful bend of bananas, walnuts and chocolate chips. Yum! They quickly disappeared.

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Dessert Pizza with Fresh Fruit — It’s Gluten-Free

Who doesn’t like a dessert that tastes great and is also healthy? This dessert is gluten-free and also fitting for the the Pesach holiday (Passover). You might just like it because it uses an assortment of fresh fruit along with cream cheese, yogurt and a lemony-almond crust. It is a dessert which is hard to resist.

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Stirring Up Gluten-Free Crunchy Halloween Bites

Who says gluten-free goodies don’t taste good? I modified the recipe for Crunchy Butterscotch Treats and came up with a winner. At least my family liked them;: when I returned from work all the bites were devoured.

treat - 1 - IMG_0362_2_1I want to point out that I do not represent any food companies; when brand names are used it is because these are the ones that I know are gluten-free according to the packaging ingredient list and labeling. To make this recipe gluten-free I substituted General Mills Rice Chex for chow mein noodles. The other ingredients: chocolate chips, butterscotch chips, peanuts and candy corn for garnish are gluten-free.

Gluten-Free Crunchy Halloween Bites

4 oz Hershey’s Special Dark Mildly Sweet Chocolate Chips (2/3 cup)
4 oz Nestle’s Butterscotch Morsels (2/3 cup)
3 oz Dry roasted peanuts (1/2 cup)
2 oz General Mills Rice Chex (2 cups)
Candy corn for garnish

  • Place both chocolate chips and butterscotch morsels in top pot of double boiler. Heat and stir frequently until the chips and morsels are melted and smooth.
  • Stir in the peanuts,
  • Then gently stir in the Rice Chex until coated with the melted chocolate/butterscotch. Some of the chex will becomed mashed, this is okay.
  • Place spoonfuls of the mix onto a baking sheet lined with parchment paper.
  • Garnish with candy corn while the bites are still warm. Then let bites set until cool and hardened.

Makes 16 small bites.

On Nutrition’s Cutting Edge: Good News for Gluten-Free Diets

New regulations finalized by the Food and Drug Administration on August 2, 2013 regarding labeling of food products and packaging will make it easier for individuals to follow a gluten-free diet. The regulations specify the amount of gluten allowed in a food product – 20 ppm or essentially none — if the food manufacturer wishes to place “gluten-free” or similar terminology on the food label. It specifies the foods included in the regulation: wheat, Tritacle, barley and rye. This regulation will allow the FDA to enforce adherence to the new rules. The new rules and implications were discussed in a seminar at the Food and Nutrition Conference and Expo in Houston, TX on Oct 22, 2013. I found the seminar to be very informative, and here were a few of points it cleared up for me.

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