I developed this Gluten Free French Onion Soup Tart recipe for my first gluten-free cookbook, "Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking".
I wanted to do a caramelized onion tart in general, but soon decided that I'd base all the flavours around French onion soup. I liked the idea of including a custard base, as one would normally do for *dessert* tarts .. but a savoury custard, picking up more of the flavours of French Onion soup.
Everything came together so well! Don't be intimidated by the long ingredient list - it's a little bit of work, but it's not especially difficult work. This Gluten Free French Onion Soup Tart is worth the effort - it makes an impressive offering for any brunch,dinner, or get together.
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How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal, not just a “reasonable facsimile”. Order your copy here.
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Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture, and imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.