Archive for the 'Featured Foods' Category

Mochi

June 24th, 2010 by Jean Duane


I once knew a cat name Mochi, but it wasn?t until recently that I ate Mochi (not the cat) and liked it! If you are looking for a fast, easy, GFCF snack food — try Mochi. Mochi is gluten and dairy-free, rice-based puff pastry commonly eaten in Japan. It is made from sweet rice that […]

Bella Gluten-Free

May 26th, 2010 by Jean Duane


For those times you feel like baking, turn to Bake Deliciously! Gluten and Dairy Free cookbook. We’re excited to announce that we are doing our second printing. Bake Deliciously! is flying off the shelves and getting rave reviews. But there may be times you are in a hurry and want somebody else to do the […]

JK Gourmet Finely Ground Almond Flour

January 30th, 2010 by Jean Duane


If you haven’t tried JK Gourmet’s finely ground almond flour, consider trying it today. It is wonderful. It can be added to baked recipes to fortify the nutrients, or used instead of bread crumbs in meat loaf or added into stuffing. It tastes wonderful and is finely ground. Add 1/4 cup to your favorite cookie […]

Benefits of Slow Cooking

January 17th, 2010 by Jean Duane


I was demonstrating a dairy-free (gluten-free) Cream of Celery Soup at Whole Foods in my monthly cooking class at the Tamarac Square store in Denver. Before arriving, I made the soup at home. This has been a good practice for a few reasons ? the recipe and methods are fresh in my mind, so I […]

Observations and Notes on Xanthan Gum

January 8th, 2010 by Jean Duane


Xanthan Gum, according to the label is made from the outer layer of a tiny inactive bacterium call Xanthomonas Campestris. It is the binder commonly used by food processors and in gluten-free baking. If you read food labels, you?ll see it is in many foods. I?m developing a pancake made of nut meal, because I […]

Beautiful Sweets Cookies

December 11th, 2009 by Jean Duane


A couple of months ago, I was presented with the goal of developing the gluten-free cookies for Beautiful Sweets with the same texture, taste and mouth-feel as their original wheat-based cookies. Additionally, the gluten-free (dairy-free) cookies had to withstand shipping and have a shelf life of two weeks. Developing these cookies for Beautiful Sweets was […]

Flours in the Alternative Cook?s Kitchen

December 7th, 2009 by Jean Duane


In gluten-free baking, one uses a combination of flours, and my favorite whole-grain flours to use are Sorghum flour, Brown Rice flour and Arrowroot. After two years of trial and errors, and striving to find the highest fiber, whole grain combination, this is my favorite trio. People in Brazil and Australia have written to me […]

Secret to ?Light? Gluten-Free, Dairy-Free Baking

November 4th, 2009 by Jean Duane


Good baked items usually contain oil, sugar and some kind of protein to hold it all together ? usually eggs. Oil is a key ingredient, but it takes a little knowledge about technique to get the best result. In traditional baking, one creams the butter and sugar together. In GFCF, dairy-free baking, we use oils […]

Cece (Garbanzo Bean) Bread

September 22nd, 2009 by Jean Duane


Are you looking for a quick gluten-free, dairy free flat bread to make whenever you feel like having a high-protein snack? Look no further. This GFCF bread is compliments of Mary Capone, the Wheat-Free Gourmet (www.wheatfreegourmet.com). I make it in an olive-oiled 10? cast-iron skillet, and bake it at 500 degrees (since my oven doesn?t […]

Gluten-free, Dairy-free SNACK ? Cajun ?Bonzo? Nuts

September 11th, 2009 by Jean Duane


Here?s a quick and easy low calorie snack you can make anytime. This high-protein, low calorie snack travels well, and tastes great. ?Bonzo? Nuts 1 can of garbanzo beans Gluten-free Cajun spice seasoning (with salt) Drain, rinse and carefully dry garbanzo beans. Spray a cookie sheet with olive oil and place beans on sheet. Sprinkle […]