“Extreme” Caesar Salad Recipe (And Homemade Croutons!)

About a year or so ago, I happened across a post – maybe it was a tweet? – where someone mentioned using mayo as a base for Caesar dressing.

I hadn’t considered it before – it’s easy enough to make an emulsion with a stick blender or food processor after all – but it was actually kind of brilliant. Not only did it make things a lot easier, it gets rid of the worries associated with the use of raw eggs.

I decided to mess around with making a mayo based Caesar dressing to our tastes, and came up with this… monstrosity.

This dressing smells TERRIBLE. It burns to eat. The lemon in it makes my tongue feel like it’s ripped to shreds halfway through.

… and it is – far and away – the BEST Caesar salad I’ve ever had in my life.

The weird thing about this recipe is that almost every rave I have about it sounds completely negative! This isn’t about “burst of flavour”, it’s more like “punch you in the face with flavour”. This recipe is definitely geared towards garlic lovers, so keep that in mind!

If you’ve never worked with anchovies before, you may have a weird idea of what to expect. Though this recipe has a lot of anchovy in it, it doesn’t taste fishy at all. Anchovy doesn’t really taste like fish, it just has a rich, salty, complex flavour that adds a ton of character to whatever you put it in. You buy them in little jars, either by the canned meats, or in the fresh fish aisle, depending on your grocery store.

This dressing whips up in just minutes, and makes a SUPER potent dressing. A little goes a long way, so use less dressing than you think you’ll need – you can always mix more in if you want to kick it up a notch or ten!

Anyway.

Making homemade croutons is a good way to accent this dressing, because who wants crappy store bought croutons when you’re serving a special dressing? Not I! So, I’m including a non-recipe recipe for my croutons at the end of the dressing recipe. It only takes about 3 minutes to prepare, and 15 or so minutes to bake – totally worth the effort!

Enjoy!

Caesar Dressing

Makes just over 1 cup of dressing

6 Anchovy fillets
5-6 Cloves garlic, pressed
1 Tbsp Lemon juice
1 tsp Grated lemon zest
1 tsp Dijon mustard
1 tsp Worcestershire sauce
3/4 cup Mayonnaise
1/4 cup Parmesan cheese
Salt and pepper

In a small food processor or blender, combine anchovies, pressed garlic, and lemon juice, blitzing to create a smooth paste. Add zest, mustard, and Worcestershire sauce, once again blitzing until combined and smooth. Add mayo and cheese, blitz once more to combine.

Season with salt and pepper, to taste. Chill for at least 30 minutes before serving.

Homemade Croutons

Bread of choice*
Butter or oil**
Garlic powder
Dried parsley
Salt
Pepper

Preheat oven to 350F, line a baking sheet with parchment paper (or don’t. It’s not really needed, but makes clean up easier!)

First, cut your bread into cubes of whatever size you like, and place in a bowl that’s big enough to stir them around easily. I like to cut fairly big pieces, so that they can get toasty and crisp on the outside, and stay tender inside. Your mileage may vary!

Next, melt your butter (if using). Drizzle some butter or oil over the bread pieces, tossing well to coat. You want them lightly coated, not drowning in butter. Eyeball it – you can always add more if you feel it needs it!

Once you have the bread lightly coated, sprinkle on the remaining ingredients, to suit your tastes. Taste as you go!

Once you’re happy with the flavour, spread the bread pieces out on your baking sheet, and bake for 15 minutes, stirring a few times during the baking. If you’re happy with the colour of them at 15 minutes, remove and let cool slightly before adding to your salad. If not, let them bake a little while longer, keeping an eye on them.

* While many people use stale bread, I don’t. I like soft interiors to my croutons, so I just chill a few slices for a bit to make them easier to cut nicely. If you like very crunchy croutons, use stale bread. In terms of type, I like bread with a little character – this was a flax seed bread. You can use whatever bread you like, however – even gluten-free!

** If you want to be *Extra* about it, you can use melted bacon drippings in place of butter or oil!

Crab Rangoon Pizza

A few weeks ago, a thread on a Facebook group – I don’t even remember what it was about – ended up drifting to the point where I learned something interesting: Crab Rangoon Pizza is a THING. I’d never heard of it, and had never considered the possibility, but all of a sudden I NEEDED IT.

I wanted it to be our own, so I brainstormed with my husband on what we would want “Crab Rangoon Pizza” to be. We decided no pizza sauce, using Rangoon filling as the sauce. I would do a higher proportion of crab to cream cheese than I normally do, to balance out the cheese that would top it. It would need a lot of green onions. The crust should be thin and crisp, as a stand in for the wontons.

Sweet chili sauce should be involved somehow. We debated this for a bit… Should we brush the crust with it before spreading the filling? (No, too messy). Should we drizzle it on before baking? After baking? Just use it as a pizza dip?

After some playing around with it, the clear winner was to drizzle it on after baking. Baking didn’t add anything to it, and it just looked nicer as a fresh, unbaked drizzle.

This was fantastic! A ton of flavour, a great alternative to traditional pizza flavours and textures. We made this gluten free, utilizing “Caulipower” crusts, but you can use any pre-made pizza crust or crust recipe that you like.

While I think thin crust works well with the idea of Rangoon, I think a thicker, softer crust would hit the comfort food feeling even more than this already did – I’m definitely going to try it that way in the future!

After we snarfed our pizza, we Googled to see how our creation compared to what was out there. Looks like we hit the same basic concept, had proportionately more crab (which it really needs!)… but the real stunner, for me, was that some people apparently make Crab Rangoon with fake crab? I had no idea – I’ve never had/seen if made with fake crab. Definitely use real crab if at all possible.

Anyway, enjoy!

Crab Rangoon Pizza
Makes enough “sauce” for 2 Medium pizzas or one extra large pizza

Sauce:
8 oz cream cheese, softened
2 cans crabmeat (~6 oz each), well drained
4 green onions, finely chopped
2 garlic cloves, pressed
1 tsp Worcestershire sauce
1/4-1/2 tsp sesame oil
salt and pepper to taste

Assembly:

Pizza crust(s) of your choice
Thinly sliced green onions
Grated cheese – We like a mix of Mozzarella, Provolone, and Parmesan for this.
Sweet chili sauce

Beat cream cheese until smooth. Add in crab meat, green onion, garlic, Worcestershire sauce, and sesame oil, stir well to combine. Season with salt and pepper to taste, set aside.

Following the baking directions for your pizza crust, assemble the pizza. (Some crusts/crust recipes want you to bake it for a bit before putting toppings on, some don’t. Do whatever is supposed to work for the crust you’re using.)

– Spread crust(s) with sauce.
– Sprinkle generously with sliced green onions, top with grated cheese.

Bake as directed. Remove from oven, drizzle with sweet chili sauce, serve immediately.

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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… whether store bought, or a homemade version. “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.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

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. 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.

Moi-Moi Recipe

The brain can be a funny thing some time. I’ve been craving moi-moi for over a week now, ever since seeing Black Panther (One of the best movies I’ve ever seen, Shuri is EVERYTHING, I will spare you a page full of raving!).

The movie never made mention of moi-moi, btw. I don’t think it made mention of food at all, now that I think about it… but the MUSIC. The music made me homesick for Winnipeg, by way of Folklorama, where my husband and I love the African pavilions in particular. (and the Green pavilion… and the First Nations pavilion… and the Ukrainian pavilion.. well, basically everything!)

Being immersed in that music for a couple hours brought me back to the first time I had moi-moi, at the Africa Pavilion. We always try a bit of everything when we go to Folklorama, and I think we paid $1 for a serving of moi-moi. We had no idea what to expect, and we were presented with a pretty little mound that looked like a pink panna cotta. It was warm – which surprised us – and had a texture sort of like mousse, but more solid.

I was instantly in love, and broke my “don’t order more than one of the same thing at Folklorama!” rule… a few times. Whoops. Whatever, it’s healthy – moi-moi is MINE-MINE!

Anyway, yes… Black Panther -> joyous African music -> Boom, week long craving activated.*

Moi-Moi (or moin-moin) is a traditional dish in Nigeria, a steamed bean pudding. It can be vegetarian or not, it can be served straight up, or with any number of items baked into it – hard boiled eggs, corned beef, etc. It can be served warm or cold, and is just a really great, healthy dish.

I’m very much “the way I first have it is the RIGHT way” when it comes to things (even when I know otherwise – again, the brain is a funny thing!), so I make it based on the first way I had it – vegetarian, no “extras” baked in, served warm.

I’ve tweaked my recipe a few times, and I think I’ve got it almost accurate to the source material, save for one small thing – texture. I don’t get mine QUITE as smooth as they do, because I kind of mail it in when it comes to peeling the beans. Theirs was silky smooth, mine is just slightly short of that. Still has an amazing texture, and the flavour is amazing.

You know, I hate the term “greater than the sum of its parts”, but this is one instance where that phrase really applies. This is such a simple dish, with pretty basic ingredients… I have no idea how it ends up so flavourful and amazing. It doesn’t sound like much, on paper!

I like to eat this straight out of the oven, or sliced and reheated. Serve it with rice or a salad for a meal, or just munch on it alone as a high protein snack.

* It’s not the only time we’ve had powerful Folkloama cravings brought on by music. The song “Hot” (by Middle Phinger) on the “Beatclub – A Celebration of Canadian Dance Music” CD reminds us of the music Afro-Caribbean pavilion dancers use for the limbo dancing, and it always makes us crave Roti.

Moin-Moin / Moi-moi Recipe

Makes 2 bread pans worth of pudding

1 lb dry black eyed peas
2 large red bell peppers
1 large onion
2 habaneros
2 cloves garlic, pressed
2 cubes of chicken or vegetable bouillon
2 ½ tsp salt
1 tsp smoked paprika
1/3 cup vegetable oil

The night before you want to make this, get the beans started:

In a large bowl, cover the beans with hot water, allow to soak for 1 hour. Drain the water off, transfer beans to a food processor, and blitz about ten times, just to break them up a bit. Return beans to the large bowl, cover with hot water, and agitate – the skins will start to float.

Use a slotted spoon to skim off floating skins, and dispose. Stir the beans with your hands a bit, rubbing beans together as you go – more skins will float. Skim those off, and repeat.

Once skins stop floating, I pour the water off carefully – it’ll bring more water with it. I’ll scoop bits of skins off the surface of the beans – sometimes they don’t get carried off by the water. Cover with more water, and repeat.

Once I’m happy with the amount of skins removed, I’ll cover it with water one more time, and allow it to soak overnight.

To make the moi-moi:

Preheat oven to 350 F / 180 C. Liberally spray two glass bread pans (or several ramekins) with cooking spray, set aside.

Chop and seed the bell and habanero peppers, peel and chop the onion. Add peppers, onion, garlic, and bouillon cubes to food processor, process until smooth.

Drain the beans, add beans to food processor and process til smooth. Add a little water, if you need, to get it going – but not a lot. I tend to let the food processor run for about 5 minutes, your mileage may vary.

Once smooth, add salt, paprika, and vegetable oil, blitz again until well incorporated.

Place each bread pan into a larger baking dish. Add water to large baking dish until about halfway up the sides of the moi-moi dish. Cover tightly with aluminum foil, transfer to oven.

Bake for about 2 – 2 ½ hours, until the sides of the moi-moi start to pull away from the baking dish. Allow to cool a little, before inverting onto a serving plate.

Serve warm, enjoy!

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

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… whether store bought, or a homemade version. “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.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

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. 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.

Creamy Chicken Wild Rice Soup with Gluten-Free Dumplings

This weekend, I’m finally getting around to doing belated American Thanksgiving. We’d actually taken a trip up to Winnipeg a couple weeks ago, so didn’t do anything really Thanksgiving-y at the time.

As with any time I roast a turkey, part of the grocery planning involves what do to with the leftovers – and that generally involves me making bone broth off the carcass. One of my favourite things to do with homemade broth is to make this soup, originally published in my first gluten-free cookbook, Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking. This is definitely a favourite at our house – rich, thick, hearty, and one of the ultimate comfort foods.

While the recipe was originally designed to be used with fresh chicken breast – for speed and ease – it’s easy to make this with leftover turkey. Skip the initial browning of the meat, and simply toss in chopped up roasted turkey breast leftovers with the wild rice, broth, and potatoes.

It’s very customizable, even beyond choice of poultry. Sometimes I’ll skip the dumplings, sometimes I’ll add some parsnip with the carrots, and sometimes I’ll toss a couple handfuls of frozen peas in, right near the end.

Whichever way you do it, enjoy!

Gluten-Free Creamy Chicken Wild Rice Soup with Dumplings

2 Tbsp Olive oil
1 Large onion, chopped
3.5-4 lbs Chicken breast, chopped
3 Garlic cloves, pressed
3 Carrots, sliced
5 Celery ribs, sliced
1 1/2 cups Uncooked wild rice
10 cups Chicken broth
2 lbs Red potatoes, chopped
1/2 cup Butter
1/2 cup Brown rice flour
1 cup White wine
3 cups Heavy cream
1 Tbsp Dried savoury
Salt and pepper

In a large, heavy pot, cook onions in olive oil until just starting to go translucent. Add chicken breast, cook until outside browns slightly. Add garlic, carrots, and celery, cook for one minute. Add wild rice, broth, and potatoes, bring to a boil. Set a timer for 35 minutes.

While soup is boiling, make your roux:

Melt butter in a medium sized pot. Stir in flour until smooth. Cook over medium or medium-high heat, stirring constantly, until it starts to turn slightly golden. Add wine, whisk until smooth. Add cream, continue whisking until smooth. Turn heat down to lowest setting, keep warm, while making the dumplings:

1 cup Light buckwheat flour
3/4 cup Millet flour
1/4 cup Potato flour
1 Tbsp Parsley or savoury flakes
2 tsp Tapioca starch
3 tsp Baking Powder
1 tsp Salt
1/3 cup Shortening or butter
1 1/4 cup Milk or buttermilk

In a medium sized bowl, mix together flours, parsley or savoury flakes, tapioca starch, baking powder,and salt. Measure shortening/butter into the same bowl, and cut into the dry ingredients using a pastry cutter or fork(s). The idea is to work it in until it’s evenly distributed throughout, in very small pieces.

Add milk/buttermilk, stir just until dough comes together. Don’t over stir or beat it. If dough is too crumbly, add a small amount of extra milk. If the dough is sticky, add a small amount of flour.

When the timer goes off, add the roux mixture to the main soup pot, stirring to combine well. Add savoury, season with salt and pepper to taste. Drop rounded tablespoons worth of dough into boiling soup. Cover and simmer for 15 minutes WITHOUT LIFTING THE LID. Serve hot.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

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… whether store bought, or a homemade version. “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.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

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. 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.

Gluten-Free Oatmeal Peanut Butter Sandwich Cookies (Pirate Cookies, Do-Si-Dos)

As with many of the cookies in my gluten-free cookbooks (“Beyond Flour”, “Beyond Flour 2”, and “More Than Poutine”, which are available for purchase HERE), these are another example of a recipe that is actually better done as a gluten-free cookie, than the source material. As many GF flours have more flavour than regular/all-purpose flour, proper blending and use of them will result in a more rich, flavourful end result.

The recipe for these cookies began as a craving for an off-the-shelf cookie from back home – Pirate Cookies. My husband had never tried them, so I made a gluten-free version… and I was promptly informed that they were very much like a Girl Scout cookie he liked. (After some Googling, it appears he means Do-Si-Dos). Either way, they turned out amazing, and now disappear FAST whenever I make them. I aimed for a little softer and smoother of a cookie than the source material, because I’m not a fan of crispy cookies. If you prefer a crispy cookie, allow to bake for an extra minute or two.

If you are making these for someone who is gluten-free, be sure that they can handle oats. Also, be sure to only use oat flour that is certified to be gluten-free.

Makes about 30 2″ cookies

Oatmeal Cookies:

3/4 cup Gluten-free oat flour
1/4 cup Sorghum flour
1/4 cup Coconut flour
1 tsp Xanthan gum
1/2 tsp Baking powder
1/2 tsp Salt
1/3 cup Butter, softened
2/3 cup Granulated sugar
1 Large egg
1 tsp Vanilla extract
Corn starch, for rolling

Peanut Butter Filling:

1/4 cup Smooth peanut butter
1/2 tsp Vanilla extract
Pinch salt
2 cups Icing (Powdered) sugar
2 Tbsp Water

For Cookies:

Whisk together dry ingredients (except sugar) until well combined, set aside.

In a stand mixer, cream together butter and sugar until smooth and fluffy. Add in egg, beat well. Add vanilla extract, and mix until well incorporated and smooth. Slowly add dry mix to the mixer bowl, and carefully mix until well incorporated and smooth. Wrap dough in plastic film, chill for 1 hour.

Preheat oven to 350 F (180 C), line baking sheets with parchment paper.

Generously sprinkle clean work surface with corn starch, roll dough to 1/8″ thick. Use cookie cutters to cut out rounds, place cookies 1″ apart on greased baking sheets. For added accuracy, use a fork to gently make a grid pattern on top of half of the cookie rounds, before using drinking straw to punch a small hole in the center of each of those marked rounds.

Bake cookies for 8-10 minutes, or until bottoms look lightly golden.

Allow cookies to cool on baking sheets for at least 5 minutes before moving. Cookies need to cool completely before filling, so make your filling now!

For Filling:

Whip peanut butter until smooth. Add vanilla extract and salt, and mix until incorporated. Slowly add powdered sugar a bit at a time, until incorporated completely. Beat on high for 1 minute – mixture will be very, very thick.

Lower mixer speed to lowest setting, and slowly add water. Once incorporated, check for consistency. Add more water or powdered sugar to achieve the consistency you want.

To fill:

Spoon prepared filling into a pastry bag. Cut the tip off and pipe about a small amount of filling onto the bottom of one cookie. Flip over, top with another cookie. (If you went for the accuracy with a straw, use the cookies with holes in them as the top in each cookie sandwich.)

With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!

High quality gluten-free versions of most recipes are included.

“More Than Poutine” is available for purchase, here.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

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… whether store bought, or a homemade version. “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.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

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. 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.

“Moon Mist” Ice Cream Recipe

Yesterday marked the official release date of my latest cookbook, “More Than Poutine: Favourite Foods from My Home and Native Land”!

Maybe it’s that I’m a Canadian living away from home – during troubling times! – maybe it’s that I love a challenge… but I am especially proud of this book. It’s definitely my favourite among the cookbooks I’ve written – not only does it have all of the great traditional recipes from back home (from across the country!), but I developed a bunch of homemade, VERY accurate versions of all of the store-bought comfort foods that are most prized by expat Canadians.

There’s a lot of really great stuff in here, to the point where I can’t help but laugh when I flip through the book – I really got ridiculous about it. There are recipes in there that I’ve been meaning to replicate for years, and just hadn’t gotten around to. It was funny, some of the things I got the MOST requests for… like mass produced cream cheese chip dips, and BBQ sauce you can buy for $2.XX back home! I’m so proud to have created recipes that are all but indistinguishable from the source material!

Due to trademark issues, none of the actual source material names are mentioned in the book, so I had fun coming up with alternative names. Canadians will be able to identify most – if not all – if them almost instantly, from the photos alone. For everyone else… consider it a fun game, a bit of bonus entertainment! 🙂

In addition to having over 120 base recipes for traditional and retail Canadian foods, all but 2 or 3 of the recipes that aren’t already inherently gluten free include alternate ingredients and instructions to create very accurate, pass-for-normal-food, gluten-free versions of almost everything in here!

Anyway.

This recipe – which I called “Lunar Vapour” in the book – ended up being a last minute addition to More Than Poutine, as the result of a conversation with a Halifax food blogger, Lindsay of “Eat This Town“. Lindsay mentioned a type of ice cream popular in Nova Scotia – one that sounded either amazing or revolting, I wasn’t quite sure! – Banana, Bubblegum, and Grape marbled ice cream!

After a bit of research, I was shocked that this hadn’t come up when polling people for recipes to include in this book, as it appears it’s wildly popular – not only in Nova Scotia, but in New Brunswick and Newfoundland too! I was shocked to hear about Newfoundland, as I’d never seen it there in the few years I lived there… but then again, I was pretty obsessed with The One True Ice Cream there: Moo Moo’s Turtle Cheesecake. MMMMmm. Anyway, here we are.

This recipe is the only one I’ve had to do with no exposure to the source material, because logistics are absolutely in the way in this case. So, I adapted my own basic ice cream recipe to be a bit closer to commercial ice cream style (higher milk to egg yolk/heavy cream ratio than I normally go with!), and flavoured it to a nicely balanced level, using widely available flavourings. Even if this isn’t exactly as the source material is, it should definitely be very close – and it’ll be the closest you can come, using retail-available flavourings!

The colours I used were all Americolor gel paste colourings, in “Lemon Yellow”, “Sky Blue”, and “Regal Purple”. The Regal Purple was mixed with a little bit of “Electric Pink” to tone down the blue in the “Regal Purple”.. but this was completely optional fussiness on my part!.

These colors are widely available at cake decorating supply stores, as well as online… but any food colouring will work!

While you’re waiting for everything to chill, be sure to check out what others are saying about the book on Amazon – HERE – and buy your own copy, either from Amazon, or from my site directly, Here.

Enjoy!

“Moon Mist” Ice Cream

Makes about 8 cups / 2L ice cream

6 Large egg yolks
2 cups Granulated sugar
3/4 tsp Salt
3 cups Heavy whipping cream
3 cups Milk
Food colouring in yellow, blue, and purple
LorAnn Flavour Oils in Banana Cream, Bubblegum, and Grape

In a large pot, beat egg yolks together with sugar and salt until fluffy. When thoroughly combined, add a little of the milk at a time, whisking until fully incorporated and smooth – you don’t want any unblended chunks of egg mixture. Add remaining milk and heavy cream, whisk until well combined. Heat just to the boiling point, whisking constantly. Once mixture begins to boil, remove from heat. Divide mixture out evenly into three glass bowls, allow to cool to room temperature

Once cooled, use food colouring to tint the mixture in one bowl yellow, another blue, and the third purple.

Add 1/4 tsp Banana Cream flavour oil to the yellow mixture, 1/4 tsp Bubble Gum flavour oil to the blue mixture, and 3/4 tsp Grape flavour to the purple mixture. Stir each well, rinsing the spoon off between flavours. Cover all bowls and transfer to fridge to chill overnight.

Prepare yellow ice cream according to your ice cream maker’s instructions. Once it reaches a good thick ice cream texture, transfer back to the bowl and freeze. Allow ice cream maker to refreeze for another 2 hours, or – ideally – overnight.

Prepare blue ice cream according to your ice cream maker’s instructions. Once it reaches a good thick ice cream texture, transfer back to the bowl and freeze. Allow ice cream maker to refreeze for another 2 hours or – ideally – overnight.

Prepare purple ice cream according to your ice cream maker’s instructions. As it approaches the frozen stage, remove the yellow blue ice cream from the freezer.

Scoop random balls of yellow and blue ice creams into a freezer-safe dish that will hold 2L of finished ice cream. Ladle some mostly-frozen purple ice cream all over it, allowing it to flow into any crevices. Press mixture down slightly to eliminate any air holes.

Scoop more yellow and blue ice cream in, top with more purple and repeat until all of the yellow, blue, and purple ice cream is in the final container. Cover and freeze until firm.

Alternately: If that sounds like too much work – or too many dishes to wash, just layer the flavours into the final freezer container, as they come out of the ice cream maker. Just be sure to dig deep when scooping!

With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!

High quality gluten-free versions of most recipes are included.

“More Than Poutine” is available for purchase, here.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

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… whether store bought, or a homemade version. “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.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

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. 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.

Berbere Lentils Recipe (Yemisir Wat)

As you may know from previous blog entries – and social media posts! – we recently attended Folklorama, in Winnipeg. It’s my absolute favourite event every year, and has been kind of … therapeutic?… since moving to the USA.

Anyway, I’m planning to do a write up on it eventually, but in the meantime, back to today’s recipe!

The Ethiopian Pavilion is a must stop for us, every time that we make the trip for Folklorama. It’s not as big and flashy as many of the other pavilions, but what it DOES have is some of the absolute best food of the entire festival.

After returning from the trip this year, Porter requested that I figure out Ethiopian cooking – ESPECIALLY the firey lentils that he loves. So, I did a bunch of research and put together recipes for both the berbere seasoning (which seems to vary wildly, based on who makes it!), and the lentil dish named for the seasoning. Made a batch, LOVED it.

Couple days later, I get the following photos and a text of “YOU FINISHED THE LENTILS!?” from my husband:

… So I made another batch, and decided that I should probably blog the recipe. HIGHLY addictive stuff, this is!

First off, you’ll need to make the Berbere Seasoning. This makes more than you’ll need for the lentils recipe, but is great in almost anything that could use a kick. Try it as a dry rub on chicken!

Berbere Seasoning

½ cup dried chiles (packed!)
1 Tbsp coriander seeds
1 tsp cardamom seeds
½ tsp black peppercorns
5 whole cloves
2 Tbsp sweet paprika
1 Tbsp salt
1 Tbsp smoked paprika
1 tsp ground ginger
1 tsp onion powder
½ tsp garlic powder
1/4 tsp ground allspice
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg

Measure chiles, coriander seeds, cardamom seeds, peppercorns, and cloves into a dry, nonstick pan. Toast over medium heat, stirring constantly, until aromatic. Remove from heat, allow to cool.

In a spice grinder, process toasted spices into a fine powder. Allow to spices to settle a bit before opening the grinder – the powder can be irritating to lungs and nasal passages!. Transfer to a small mixing bowl. Add remaining spices to the bowl, stir well. Store in an airtight container until use.

Berbere Lentils

Makes about 3 1/2 cups

1/2 cup canola oil
2 medium yellow onions, finely chopped or grated
1/3 – 1/2 cup Berbere seasoning
1 Tbsp ginger puree
1 Tbsp minced, pressed, or pureed garlic
1 cup dried red lentils
3+ cups water
Salt and pepper

In a medium sized saucepan over medium-high heat, cook onions in canola oil until soft. Add Berbere (Start with 1/3 cup if you’re not used to this!), ginger, garlic, and lentils, stir well. Add 3 cups of water, bring to a boil.

Once mixture boils, turn heat down to medium or medium-low. Simmer lentils – stirring frequently – until water is absorbed and lentils are mushy. Remove from heat.

Taste, add more Berbere if you’d like, and season with salt and pepper to taste.

Serve hot, with injera.

Gluten Free Beaver Tails Recipe

With More Than Poutine available for pre-order now, it time for me to get the word out!

So, for this blog entry, I’d love to share one of the HUGE requests I had for the cookbook, and talk a little bit about the gluten-free accommodations in the book.

More Than Poutine is probably the most ambitious concept I’ve taken on for a cookbook project. Not only was the scope pretty big – Canadian food! – I decided that I wanted to provide gluten-free versions for (almost) everything, as well.

The vast majority of the recipes are gluten-free by default. Many have a very easy swap, such as using a GF soy sauce instead of a regular soy sauce. Most of the rest have a note at the end with ingredient substitutions, etc to make a gluten-free version. I think only 2-3 of the 120+ recipes do not have a gluten-free version. It’s kinda hard to make a gluten free version of Winnipeg Style Rye bread, for instance, given that rye itself is glutenny!

For all of the recipes with alternate ingredients, I developed the GF versions the same way I developed Beyond Flour and Beyond Flour 2 – using custom combinations of alternate flours, specific to each recipe… rather than “all purpose” mixes. Doing it this way guarantees the best results, and tends to turn out a product that’s as good as the real thing, if not *completely* indistinguishable from the original.

Anyway!

These pastries are based on a well known, extremely popular pastry, widely available at festivals and fairs across Canada. Whole wheat dough is stretched out to long ovals and fried, then topped with a variety of goodies. You can go as basic as a brushing of melted butter and sprinkle of cinnamon sugar, or go more wild.

On the “more wild” end, the pastries are usually spread with something sweet – Nutella, peanut butter, Jam, Maple butter, etc – before being sprinkled with candies, chopped nuts, sliced fruits, etc. You can even follow up with a drizzle of more sugar – chocolate sauce, caramel, etc!

When it came to making a gluten-free version, the challenge was twofold: Make a bread product that has a great texture (soft, not gummy or chalky!), AND replicates the taste of whole wheat.

Well, I’m proud to say I succeeded in both! This dough makes a very soft BeaverTail, with none of the “gluten-free” texture issues.

The use of rice bran and flax meal is a combination I came up with when developing Beyond Flour 2, when creating legitimate graham crackers… and it worked beautifully here to mimic the flavour and character of whole wheat flour.

So, whether the source material here is something you miss from pre-gluten-free days, or whether it’s something you’ve never been able to have – and always wanted to try – this recipe will serve you well!

Enjoy … and be sure to pre-order your copy of More Than Poutine, here!

Note: The photos in this blog entry are specifically the gluten-free version, NOT the full-gluten version. The gluten/original version is pictured in the actual book, though. As with all recipes based on a commercial source material, this recipe is named something else in the book!

Gluten-Free Beaver Tails

Makes 6 pastries

Warm milk 3/4 cup 175 ml
1/3 cup Brown sugar, packed
2 1/2 tsp Active dry yeast
3/4 cup light buckwheat flour
½ cup rice bran
½ cup unflavoured whey protein powder
½ cup sweet rice flour
2 Tbsp flax meal
2 tsp Xanthan gum
3/4 tsp Salt
2 Tbsp Canola oil
1 Large egg
1 tsp Vanilla extract
Canola oil
Toppings*

Combine warm milk with brown sugar, stir until sugar is almost dissolved. Add yeast, stirring until incorporated. Set aside in a warm place for 10 minutes, or until foamy.

In a large bowl, combine flours, rice bran, protein powder, flax meal, xanthan gum, and salt. Add canola oil, stirring until well distributed. Pour in yeast/milk mixture, egg, and vanilla extract; stir until well combined. Cover with plastic wrap, set aside in a warm spot to rise for an hour or two, until about doubled in size.

In a large, deep pot, heat 2-3″ of canola oil to 350 F (180 C). While oil is heating, divide dough into 6 equal sized pieces. Use clean, wet hands to flatten and shape each dough ball into a long, thin oval, about 1/4-1/2″ thick. Allow each to rest on a clean work surface as you form the rest.

Working with one pastry at a time, carefully transfer to the preheated oil. Allow to fry for 1-2 minutes , or until golden on the underside. Gently flip and repeat, cooking until evenly golden.

Transfer fried pastry to a baking sheet lined with paper towels, blot to remove excess oil. Spread and top as desired, serve immediately!

* Topping Suggestions:

Cinnamon Sugar: Mix together 1 cup sugar, 1 Tbsp cinnamon. Brush hot pastry with melted butter, sprinkle generously with cinnamon sugar. Squeeze fresh lemon slices on top for a traditional variation on this!

Spreads: Peanut butter, Nutella, maple butter, frosting, jam, pie filling, etc

Toppings: Small candies, crushed chocolate bars, crumbled gf cookies, sliced fruit, berries, chopped nuts, mini marshmallows, etc

Drizzles: Maple syrup, chocolate sauce, caramel sauce, etc

With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!

High quality gluten-free versions of most recipes are included.

“More Than Poutine” is available for purchase, here.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

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… whether store bought, or a homemade version. “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.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

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. 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.

Dill Pickle Cream Cheese Dip Recipe – and More Than Poutine Pre-orders!

Well, it’s been a long time coming, but I’m happy to announce that the big day is finally here – pre-orders are now open for my upcoming book, “More Than Poutine: Favourite Foods from My Home and Native Land!

If you’re new here, the basics: It’s a cookbook that is written from the point of view of a Canadian no longer living in Canada. Not only does it have great recipes for all of the well known, national favourites… it covers many regional specialties, as well as accurate homemade versions of many of the foods that you can’t buy outside of Canada! It was a lot of fun to develop, and I’m so proud of it!

Anyway, to mark the occasion, I’m going to share one of the recipes that was MOST requested when I polled other expats for commercial foodstuffs that they miss: Dill Pickle Cream Cheese Dip.

There is a line of cream cheese dips back home that is very popular, but not really seen as a Canadian thing… until you leave. Amazingly enough, while the brand that produces them is widely available in the US, this particular product is not carried anywhere but in Canada.

For “More Than Poutine”, I developed VERY accurate replica recipes for all 6 flavours of this line – all of which are very quick and easy to make! Gluten-free, too!

The look and texture are bang-on, as-is the flavour… so long as you use the right pickles! The type of pickle you use will affect the overall taste in the end, so for maximum accuracy, go for a Kosher Dill or Garlic Dill pickle. If you’re not familiar with the source material, feel free to use whatever type of pickle you love to eat.

I hope you enjoy this recipe, and the many others (120+!) in the book. Click here for more information on the book, and to place your preorder today!

Dill Pickle Cream Cheese Dip

Makes about 2 ½ cups

3/4 cup Milk
1/4 cup Pickle brine
2 tsp Corn starch
8 oz Cream cheese, softened (1 brick)
3/4 cup Finely chopped dill pickles
1/4 tsp Salt

In a small saucepan, whisk together milk, pickle brine, and corn starch.

Add cream cheese, carefully whisk until smooth. Add chopped pickles and salt, stir to combine.

Bring to a simmer over medium heat, stirring constantly until thickened.

Remove from heat, cool to room temperature before covering and chilling until cold.

Serve with chips or veggies.

With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!

High quality gluten-free versions of most recipes are included.

“More Than Poutine” is available for preorder, here.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

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… whether store bought, or a homemade version. “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.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

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. 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.

Gluten Free Schmoo Torte Recipe

Schmoo torte is very much a Winnipeg thing, though locals don’t tend to *know* how exclusively Winnipeg it is, til they move away!

Schmoo – or “Shmoo”, depending on who’s writing it – is a soft, pecan-laced angel food cake that is torted and filled with sweetened whipped cream, before being served up with a buttery caramel sauce. This decadent cake is served at various bakeries and dessert restaurants around the city, and apparently it’s very common at Winnipeg Bar Mitzvahs- but you don’t really see it anywhere else.

While it’s not generally something that people tend to make at home, it’s not actually all that difficult to make. As a bonus, it’s not something that has much pressure to look pretty, either! Slather some whipped cream on, messily drizzle that caramel over it… it’s all good.

When it comes to doing a gluten-free cake, Schmoo adapts beautifully. Where there is such a reliance on the egg whites for structure – and the fact that it includes nut meal, a staple in gluten-free baking – much of the concerns with GF baking don’t even apply.

Choosing flours and starches purely for flavour and texture, this recipe produces a Schmoo torte that is virtually indistinguishable from the full-gluten source material.

Schmoo Torte is one of the over 80 recipes featured in my upcoming book, More Than Poutine. Preorders will be opening soon, be sure to subscribe to our email list to receive that announcement! (Note: We only send emails once every few months / a few times every year)

Gluten Free Schmoo Torte

Cake:
12 egg whites
1 cup pecan meal / flour
1/3 cup light buckwheat flour
1/4 cup coconut flour
1/4 cup corn starch
2 Tbsp tapioca starch
1 tsp baking powder
1/2 tsp xanthan gum
1 tsp cream of tartar
Pinch salt
1 1/3 cup sugar
1 tsp vanilla

Frosting:
2 cups Heavy whipping cream
3 Tbsp Icing (Powdered) sugar
1 tsp vanilla

Caramel:
1/2 cup butter
1 ½ cups packed brown sugar
½ cup heavy cream
1 tsp vanilla extract

Garnish:
Chopped pecans, pecan halves, etc

Preheat oven to 350 F (180 C). Line the bottom of a tube / angel food cake pan with parchment paper, set aside. (Do not grease the pan)

Separate egg whites into the bowl of a stand mixer, allow to stand at room temperature for about 20 minutes.

In a separate bowl, mix together the pecan meal, flours, starches, baking powder, and xanthan gum; set aside.

Add cream of tartar and salt to the egg whites, use a whisk attachment to bear on low until combined. Turn speed up to high, beat until stiff peaks form. Turn speed down to medium, and slowly add the sugar, a little at a time, until combined. Turn speed to low, add vanilla, mix just until combined.

Remove bowl from stand mixer, gently fold in the flour mixture – about ½ cup at a time – JUST until combined. Be gentle- you don’t want to deflate the eggs!

Gently spoon mixture into tube pan. Bake for 35-40 minutes, or until a knife inserted into the middle of the cake comes out clean.

Invert cake onto a cooling rack – leaving it in the pan – and allow to cool for about an hour. Remove pan, slice cake into 3 equally thick layers.

Whisk 2 cups of the heavy whipping cream together with the icing sugar and vanilla until very thick. Spread as filling between the 3 cake layers, stacking as you go. Use remaining whipped cream to frost the sides and center of the cake, decorate with more pecans as garnish if desired. Chill for at least two hours.

Melt butter in a medium saucepan. Add brown sugar and heavy cream, whisking until smooth. Bring to a boil over medium heat. Boil for 2 minutes, then remove from heat. Stir in vanilla, allow to cool.

To serve, warm the sauce, drizzle over whole torte, and/or individual slices.

With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!

High quality gluten-free versions of most recipes will be included.

“More Than Poutine is available for preorder, here.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

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… whether store bought, or a homemade version. “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.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

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. 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.