Gluten Free Beaver Tails Recipe

Gluten Free Beaver Tails!

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:As with all recipes based on a commercial source material, this recipe is named something else in the book!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Gluten Free Beaver Tails


Gluten Free Beaver Tails


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.

Smoked French Fries Recipe

Sometimes, laziness is the mother of invention.

A couple weeks ago, I was deep frying something for Hedonistic Hops – wings, if I recall correctly. The recipe shoot was doubling as supper, and we hadn’t really planned on a side, outside of a couple artistically placed celery sticks.

We did have some leftover smoked potatoes in the fridge, however. I didn’t feel like pan frying them as hashbrowns – how I normally serve smoked potatoes – so I sliced them up into makeshift fries and deep fried them.

Holy. Mother. Of. God.

I’m not even as much into smoked foods as my husband is, and these were AMAZING. Definitely some of the best fries I’ve ever had! The smoke flavour was retained even after deep frying – without being overpowering – and they had an amazing texture. Tons of character!

So, we HAD to actually do up a recipe for them… and here it is! Enjoy!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!
Smoked French Fries






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.

Smoked Jalapeno Poppers

A couple weeks ago, we bought a smoker. After having made proper back bacon, we just HAD TO.

That first day of smoking things, we went a little nuts: A couple kinds of sausage. Poblanos. Peanuts! A chicken (that one didn’t go so well, though). The big standout from the day? Smoked Jalapeno Poppers.

These happened as a bit of an evolution. My husband bought a little metal holder thing for smoking jalapenos upright, with the thought that we could use them in my cooking, or even just making salsa. Fair enough… but what if we stuffed them full of cheese before smoking? … better yet, what if we forget the stand, slice the peppers in half, wrap them in bacon, and smoke THAT? It has always been our preferred style of poppers *in the oven*, but smoking them could be really great, right?

So, we did. They were AMAZING – super addictive. I thought I was really a genius for coming up with them… until a friend on Facebook informed me that they were already a “thing” in the smoking community. Well, crap.

So, while I can’t take credit for actually inventing an original thing here, I HAVE to share our recipe. These take a little bit of prep work, but are SO worth it. Brave the snow and put some of these on to bring to your holiday potlucks, or just keep them in your fridge for quick snacks. Just be sure to make at least twice what you think you’ll need, because they go fast. (Understatement of the year!)

This recipe can be tweaked to suit personal taste: If you scrape out all of the seeds and ribs from the peppers, they have flavour without heat. If you leave some of the seeds/ribs in, you can get anywhere between a little heat, to scorching. They can be served cold, room temp, or hot – we prefer them reheated.

The amounts listed for cheeses and bacon are approximate: The amount of filling and bacon you need will depend on the size of your peppers, how full you pipe them, and the cut of your bacon. We recommend thin or regular cut bacon, as we didn’t like the texture thick cut left after being smoked.

Quick bit of advice: I highly recommend using nitrile/ latex/whatever gloves for preparing the poppers. You will come in contact with an insane amount of capsaicin, and it can burn!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!




Smoked Jalapeno Poppers Recipe

5 lbs jalapeno peppers
~ 3.5 lbs cream cheese
1/2 – 1 lb shredded cheese of choice (we used a peppered blend)
~ 3.5 lbs bacon

Wood chips*
Gloves
About 5 disposable pastry bags

At least an hour before smoking – but ideally overnight – soak your wood chips in water.

Wearing gloves, cut the tops off the peppers, and cut each in half lengthwise. Use a spoon to scrape out as much or as little of the seeds and ribs as you’d like, set aside.

In a large bowl, microwave the cream cheese for 30-60 seconds at a time until it’s soft enough to stir well. Beat until creamy and with no lumps. Add shredded cheese, stir until well distributed.

Spoon all of the mixture into piping/frosting /pastry bags, trying to avoid creating air pockets as you go, and leaving enough room to twist the bag shut. (You can spoon the filling in, if you like… but piping it in is so much quicker, easier, and cleaner!)

Cut 3/4-1″ off the pointed end of the bag, carefully pipe filling into each of the pepper halves, as shown.

This is a good time to preheat your smoker (or charcoal grill) to about 200F

Next, wrap the poppers in bacon. Depending on the size of your poppers and the cut of your bacon, you’ll want between 1/2 – 1 strip of bacon per popper.

Leaving a little room between each, transfer the prepared poppers to your smoker racks.

Smoke for 1-2 hours, checking on them right around the 1 hour mark. For our smoker, we use 2 big handfuls of wood chips at a time, adding more chips after about 30-40 minutes.

You can also cook these on a normal charcoal grill: we’ll toss about 1 big handful of wood chips right on the coals, adding more about every 20 minutes.

With our smoker, one hour produces poppers that look like this (how *I* like them):

… and 1.5 – 2 hours produces poppers like THIS, how my husband prefers them:

… try to let them cool for at least a few minutes after they come out of the smoker, as they’ll be molten inside and burn your mouth. I have a hard time waiting, so I won’t judge if you park yourself next to the newly-removed poppers like a wild eyed vulture 🙂

* We like to use the “Jack Daniels” wood chips for this, which we purchase on Amazon. Click here to view the listing we use




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.

Epic Popcorn

Well, the MasterChef premiere airs tomorrow… probably a good time for a truly epic popcorn recipe!

In our household, I never, ever make the popcorn. I CAN make popcorn, but my husband is so much better at it – he’s a proper popcorn making ninja. Even when just basic buttered/salted popcorn, he’s just gifted at getting the right temperatures, the perfect amount of butter, the right amount of salt.

Plus, really… popcorn always tastes better when someone else goes to the effort, right?

Anyway, today’s blog entry is his own creation: Epic Popcorn. This is loaded with bacon, bacon drippings, cheese, AND some jalapeno kick – it’s not high cuisine, and it’s not diet food by any stretch of the imagination. It is, however, the best popcorn I’ve ever had!

As Porter likes to say, “It’s a fun and simple way to take something normal and make it truly awesome.”

Oh, it is that! I married a GENIUS.

Hope you enjoy this as much as we do.







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.

Poutine Recipe – The way *I* Do it!

Hey guys!

So, can I just say how great it feels to finally be out of the closet as an immigrant? Still feeling like a huge weight’s been lifted from my chest.

You guys will reap the benefits, by the way, and today’s a great example. Aside from having to dance around where I went to school, and making sure I didn’t let a stray “u” end up in “flavor”, I balked at the idea of publishing some of my wholeheartedly Canadian recipes. Let me tell you, I have some great ones that I’ve been dying to share.

Poutine is.. well, honestly it’s probably the nastiest thing ever. It’s a 2am-going-home-from-the-bar kinda food. There is nothing redeeming in nutrition OR appearance. It’s not haute cuisine in the slightest. It may just end up clogging your arteries on sight. Sometimes, I’m kinda embarrassed that it’s sort of looked at as our national dish in Canada.

Oh, but it can be soooo good!

Done right, when you’re in the right mood for it, it can take the concept of “comfort food” to whole new levels. I’m pretty sure that making it for a boyfriend has a high chance of resulting in a marriage proposal – I know my husband would marry me all over again for poutine. (He actually proposed because I made him a sandwich. No joke – it was a muffaletta.)

Poutine is a pretty simple dish from Quebec, consisting of fries, cheese curds, and “gravy”. Sorry, I have to put that in quotes, as I’m a gravy snob. The most popular – and “correct” way of making the sauce, in Canada, is to use a packet mix.

I’m vehemently opposed to pretty much any sauce that comes from a powder (Aside from Swiss Chalet sauce, which I would probably *drink* if presented the opportunity), so here is how I make it, from scratch. Very much worth it!

A few notes, as I tend to bastardize things up quite a bit to suit my tastes:

– Traditionally, the sauce is a chicken based velouté sauce. I’ve *always* preferred a beef based sauce, as I find it has more flavor.

– The sauce is, as I’ve mentioned on Twitter, something that would make any foodie turn up their nose. Seriously, this is the closest thing to authentic that you’re going to get. I don’t want anyone to think that this is the sort of gravy that I turn out for anything other than Poutine. LOL

– Bacon and green onions are totally optional, it’s just the way I like it. I just figure A.) If you’re going this far anyway, might as well add bacon!, and B.) I love the extra flavor from the green onions. Feel free to omit either/both per your tastes.

– Cheese curds should be as fresh as humanly possible – a couple days old at max, if at all possible. Freshness and bringing them to room temperature ensures a nice squeak!

– Traditionally, poutine is made with a very light (blond) roux. Well, I prefer a darker roux (more flavor!), which this recipe is based on. The lighter the roux, the more thickening power, so if you want to go lighter, you’ll need a bit more broth than this recipe calls for.

– As with most of my “recipes” at home, I usually don’t measure anything. I did measure for the sauce this time around, to give you a base idea of what works. This makes enough sauce for 3-4 servings, feel free to double the recipe as needed. Other ingredients, just eyeball it all. You know how many fries you’d like in a serving!

– As a side note.. until I moved to Minnesota, I’d hear “Cheese curds” and think “poutine”. If not poutine, then eat em raw. I’d never in my life heard of battering and deep frying them (The Minnesota standard!), and still find the practice sort of.. bizarre 🙂

– Oh, also some random trivia: It’s not actually pronounced “Poo-Teen”, as most people think. It’s more like.. “poot-sin”. I confess, I’m lazy when it comes to using the accent as “necessary”, and usually just call it “poo-teen” also 🙂

Poutine, My Way





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.

The Kickstarter for “More Than Poutine is live, here. Please consider backing, and sharing the campaign with your friends!