Matcha (Green Tea) Pavlova Recipe

Recently, we celebrated my husband’s birthday with an All-you-can-eat sushifest.

Great time- Friends kicked in $10 each towards ingredients, I did all the shopping and prep work. When they arrived for the party, We started with satay and gyoza (both homemade), before digging into the custom sushi. I made 3 sauces, and bought a ton of ingredients – various fish, veggies, wrappers, and more.

Usually I do a pavlova for his birthday, as that’s our favourite “cake” these days… but my usual pavlovas (Any variation on my Basic Pavlova, my Bananas Foster Pavlova, etc) didn’t seem like the best match for a sushi party.

So, I got creative: A matcha flavoured pavlova with a lightly sweetened matcha flavoured whipped cream, topped with fruit to fit the theme. Lychee was my immediate thought, and I balanced that – both flavour and colour – with canned Mandarin orange segments, and balls of fresh honeydew.

It was so pretty, and went over SO well. Though we were all painfully full and feeling the beginning stages of sushi coma, everyone snarfed their pavlova happily while declaring their undying love for it. There was one comment about being able to live on that for the rest of their lives!

So… I had to share the recipe 🙂

Pavlovas are super easy to make, and this twist is a fun one. The matcha and lychee go so well together, and the bright flavours of the oranges and honeydew balances it all SO well!

Matcha Pavlova
Serves 4-6. (Or 2 Pavlova fanatics!)

4 large egg whites
1 cup super fine / castor sugar *
Pinch salt
1 tsp Cornstarch
1.5 tsp matcha powder
1 tsp Vanilla extract
2 tsp white vinegar

1 1/4 cup heavy cream (Very cold)
2 tbsp sugar
1/2 tsp matcha powder

Honeydew balls
1 small can Lychee, drained and chopped
1 small can Mandarin orange segments , drained

Get ready: Preheat your oven to 350 degrees. Remove eggs from fridge and allow to warm to room temp (about 5 minutes). Line a baking (cookie) sheet with parchment paper, and set aside. Fit your electric mixer with the whisk attachment.

In your mixer bowl, beat egg whites together with salt until glossy peaks form. Slowly add in the sugar, and continue whipping until stiff peaks form. Turn off mixer, remove bowl.

Mix cornstarch and matcha powder together, ensuring no lumps of matcha remain. Carefully fold into meringue. Sprinkle vanilla and vinegar over meringue, gently fold until well combined.

Heap meringue onto the center of your baking sheet. Use a spatula to spread the meringue out to approximately an 8-9″ circle. I like to have my meringue a fairly even depth throughout – some like a mound, some like it to be a little concave. If you want to get really fancy, put the meringue into a pastry bag and pipe it out as a mass of swirls that form your 8? circle! It’s really up to you!

Put the baking sheet into your oven, and turn the temperature down to 250 degrees. Bake for 1 hour and 20 minutes. Once your timer goes off, turn the oven off and let the meringue cool in the oven for several hours. The baking of the meringue can be done the day before, if needed!

Just before serving, whip together the heavy cream, sugar, and matcha powder until it reaches desired thickeness.

Mound the whipped cream on your pavlova, and top with fruit. Serve immediately!

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 Bacon Poutine Pizza

I’m a stickler for tradition with poutine. In order for it to be poutine, it HAS to have:

1. Fries
2. Proper sauce
3. Actual, fresh, NOT DEEP FRIED cheese curds.

I’m ok with the addition of most items (I like to add bacon and green onion slices to mine), so long as it has the basics, and doesn’t go OVERBOARD with the additions. Toppings shouldn’t eclipse the base ingredients, just accent them!

The other day, my friend Karine Charlebois posted about “Poutizza” (in THIS mini comic), and I knew I’d have to make some. Not only is actual poutine NOT available in Minneapolis, but hey – I’m gluten-free on top of it.

I did have to make some tweaks to my go-to poutine recipe, though. I decided on oven fries, as baking deep fried fries would give them a gross texture. Also, not a ton of sense going to all the extra effort and fat of deep frying, when they’re going to end up baked on a pizza anyway.

Also, I played with the viscosity of my sauce, so it would act as both poutine sauce, AND “pizza sauce”. The mozzarella cheese is considered part of the pizza, and not part of the poutine… because if you put shredded cheese on “poutine”, you don’t deserve poutine anyway 🙂

Told you I was a stickler 🙂

The crust on this pizza is great – not dry, crumbly, or gummy at all, just a great, doughy pizza. My not-gluten-free husband loved it, and insists that no one would know it was gf – it really has a great taste and texture!

He would also like to add: “I like the gravy as pizza sauce, it has that nice seasoned saltiness you expect from a pizza sauce but yet it’s completely different. It’s fun and different, and really good!”

Anyway.

Before I get to the recipe, one final thought: today is launch day for my Beyond Flour 2 Kickstarter!

I’m so excited for this book to come out – I’m already over 2/3 the way through developing it, and there are some amazing recipes in there. I’ve perfected a gluten-free samosa that even tastes great as leftovers, AND there are flaky, tasty, easy to make cracker recipes – that don’t cost a fortune – among all kinds of other delicious things.

So, if you love great gluten-free recipes, be sure to check it out and back it ASAP! (please and thank you!) The first day of a campaign is critical to its success – having a popular campaign right off the bat brings all kinds of perks from Kickstarter, and definitely increases the chances that it will successfully fund! 🙂

Backers will receive their copies at least a month before the general release, AND will get them for about 20% off the cover price!

Now, on to the pizza … enjoy!

Gluten-Free Poutine Pizza

Makes a 13-14″ pizza

Crust:

1 1/2 cups Warm water
2 tbsp Liquid honey
2 tsp Salt
1 Tbsp Active dry yeast
1 1/4 cups Light buckwheat flour
3/4 cup Brown rice flour
3/4 cup Sorghum flour
1/2 cup Potato starch (plus extra for rolling)
1 Tbsp Tapioca starch
2 tsp Xanthan gum
1/4 cup Olive oil

Poutine Sauce:

1/4 cup Butter
1/3 cup Brown Rice Flour
2 Tbsp cornstarch
2 cups beef broth
1 cup chicken broth
2 garlic cloves
1/2 tsp+ ground black pepper
salt to taste

Toppings:

1/2 of a 26 oz bag Crispy oven fries
1/2 lb Bacon
1-2 cups shredded Mozzarella cheese
1 pack FRESH cheese curds (~12 oz)
Green onions, sliced

Add honey and salt to warm water, stir till well blended. Add yeast and stir again. Allow to sit (somewhere warm!) for 10 minutes.

In the bowl of a stand mixer, combine flours, starches, and xanthan gum. Add olive oil, mixing until evenly distributed. Add yeast mixture, mix well. Dough should ball up a bit, but be a bit sticky. Cover loosely with plastic wrap, allow to rise in a warm area for 1 hour.

Preheat oven for the fries, make the sauce:

In a saucepan, melt the butter over medium-low heat. Add rice flour, stir well until fully incorporated. Continue to cook, stirring constantly, until flour mixture becomes the color of peanut butter. This is called a roux, and cooking it to this level will impart a nice, somewhat nutty flavor to the sauce.

Once roux has obtained the right color, whisk in cornstarch, until smooth. Once cornstarch is incorporated, slowly add broth. It will steam like CRAZY, so be careful. Stir as you go, until sauce is smooth. Taste, season with salt and pepper. Allow to simmer on medium heat for a few minutes, until slightly thickened. This is not supposed to be a super thick gravy! Once the sauce is a good consistency, remove from heat and set aside.

Prepare oven fries according to directions on package. Set aside.

Chop bacon into small pieces, fry until crisp. Set aside, reserving the drippings.

Preheat oven to 450F, if it’s not already at temperature from the fries. Line large pizza pan with parchment paper, if it’s not nonstick. Brush lightly with liquid bacon drippings.

Generously dust work surface with potato starch. Roll each dough into a large 13″ round. Transfer to pizza pan.

Using a pastry brush, spread a very thin coat of liquid bacon drippings over the entire top side of crust. Bake for 15 minutes.

Remove crust from the oven. Spread some poutine sauce over prepared pizza crust. Scatter Mozzarella across the pizza, followed by fries, curds, and more sauce*. Bake for another 10-15 minutes, or until mozzarella is bubbly and starting to brown. Remove from oven, top with green onions, serve hot.

* For more authentic poutine involvement, scatter mozzarella on pizza, bake for 10-15 minutes. Remove from oven, top with fries, curds, and hot gravy, and serve immediately. This will prevent the curds from melting all over the pizza!

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!

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.

The One CHEESE Ring!

Recently, I had to make something to bring to a Lord of the Rings themed potluck. I wasn’t in the mood to make my Lembas, and didn’t have time to order the Elderflower syrup to make my Miruvor.

I was on a big cheese kick (as always!), with a lot of cheese in the fridge. We started with the idea of somehow making a LOTR cheese ball (??), and that idea quickly spawned the final plan: We would make The One Cheese Ring.

I like to make cheese balls in the same way I make my Fromage Fort: See what we have in the fridge, use a bit of everything. What can I say, I like adventure! For the less adventurous / those without a ridiculous amount of cheese sitting around, you can always go with a mix of cheddars, goudas, etc – it’s all good!

When it comes to the black speech piped on the side, I decided to use Sun dried tomato paste, which you can buy in a tube. Really, you can flavour the cream cheese with anything you like, and tint it any colour you like. Dijon mustard, horse radish, pesto paste, etc. If using pesto paste, use one without nut chunks in it, or it will be hard to pipe. You can get basil paste in the produce section of many grocery stores.

Once you’ve piped the Black Speech onto the cheese ring, you may feel an overwhelming desire to keep THE PRECIOUS all to yourself … but you should probably share this with friends. 2 1/2 lbs of cheese is a lot, even for the tricksiest of Hobbits.

We’ll definitely have to serve one of these at Tol-Con – A new Middle Earth Fan Convention happening here locally in November!

The One Cheese Ring
Makes 2.5 lbs of cheese ring

1 small onion, chopped
5 cloves garlic, pressed
2 Tbsp Dijon mustard
1 lb cream cheese, softened
Splash dry white wine
1 1/2 lbs cheese of choice, grated
Salt, pepper
~ 1.5 cups finely chopped pecans

4 oz softened cream cheese
Flavour paste of choice – we used sun dried tomato paste, pesto is available, etc.
Food colouring, optional

Place onion and garlic into food processor, blitz until finely chopped. Add mustard, cream cheese, and white wine, blitz until very smooth. Add cheese, blitz once more until mixture reaches desired texture. Taste, season with salt and pepper if desired.

Line a large plate with parchment paper, and wrap a wring of parchment paper around a large round can – large can of tomatoes works well, we used a can of mango pulp.

Center can on prepared plate, mound cheese mixture around the can evenly. Using very clean hands (we wear gloves), sculpt the cheese mixture into a rounded ring shape. Once you’re happy with the ring, chill for 2 hours or so.

With your final display plate nearby, carefully remove the can and the parchment paper from the center of the ring, and carefully turn the cheee ring over onto another plate, or your hand. Transfer (flipping in the process) to the display plate.

Using a hot wet knife, clean up any imperfections in your ring, if desired. Allow to sit for 10 minutes to warm up slightly.

Carefully press chopped pecans into all exposed surfaces of the ring, including in the center. Brush away excess nut pieces, chill ring.

In a small food processor, blitz cream cheese and flavouring paste together until very smooth. If using food colouring, tint to desired colour.

Transfer flavoured cream cheese to a pastry bag, pipe Black Speech around outside of ring.

PRECIOUSSSSSS.


Lorien, of The Feral Fellowship

***

Tolkien Fan? Be sure to check out these other posts:

How to make a Hobbit Hole Cat Shelter
Caturday: Tolkien edition
How I Made that: Dwarf Wig
So I’m Dressing My Husband up as Thranduil…
The Two Week Thorin Costume!
Thorin Costume!
How to make Thranduil’s Crown
Smaug the Terrible… I mean, Terribly AWESOME.
I am Fire, I am FRUITY – Smaug Fruit Bowl
Smaug Costume
Doing the Elf Meme Thing…
Gandalf the Fabulous

***

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 Coconut Shrimp with Spicy Ginger-Orange Sauce

SO it’s been almost two months since I’ve blogged. Whoops!

It’s been insanely busy here. First, we took advantage of a local spay and neuter promotion – free surgeries for the month of April! – to get 60% of our backyard feral colony fixed. Then a week or so later, we found out we were a little too late – we discovered 3 kittens! We’ve been raising them ever since – checkout the colony’s Facebook page for all kinds of ridiculously cute photos!

Aside from that, I’ve been working on cosplay costume orders, and getting ready to promote my cookbook at a Gluten-Free expo this past weekend. Gave the most awkward demonstrations ever, sold some books, met some cool people – was great!

One thing to come from the weekend was a request for a Coconut Shrimp recipe, so we decided to splurge a little and do one up… using LARGE shrimp.

We’re usually pretty frugal with food, so snarfing $25 worth of shrimp in a sitting was a BIG treat… but hey, cheaper than going out, right? 🙂

This recipe came together quickly, easily, and tastes GREAT! I’m especially a fan of the dipping sauce I worked up, using ingredients we happened to have on hand. Demonstrating my Sesame Chicken recipe this weekend still had me in the mood for ginger/spicy, and telling people about my Spicy Orange Chicken had me craving something like THAT. Decided to combine the two cravings and come up with something to scratch both itches.

We like to use a lot of ginger, and go with 1 Tbsp… but you can use as little as 1 tsp if you want.

Enjoy!

Gluten-Free Coconut Shrimp with Spicy Ginger-Orange Sauce
Makes 4 servings

Oil for deep frying – we used vegetable oil

2 lbs medium to large peeled, tail on shrimp
Salt and pepper
1/2 cup garbanzo bean flour
1/4 cup corn starch
1/4 cup white rice flour
1 tsp baking powder
1 tsp salt
2 eggs
1 cup gluten-free beer (or chicken broth)

2/3 – 1 cup garbanzo bean flour
3 cups unsweetened coconut flakes

Start heating your oil to 350F – you’ll want at least 2-3″ of oil in your pot or deep fryer.

If shrimp has peel on, remove it. For straight lengths of shrimp tempera, make a series of small cuts along the inside curve of the shrimp. Be careful not to cut all the way through! Season with a little salt and pepper, tossing to coat.

In a large bowl, combine flours, corn starch, baking powder, and salt. Add eggs and beer/broth, whisk to form a medium-thick batter. All batter to sit for 5-10 minutes, to soften the bean and rice flours.

Place remaining bean flour in a separate bowl, and the coconut in a third bowl.

Dredge shrimp in reserved garbanzo flour, shake off any excess flour, then dredge in rested batter. Allow excess batter to drip off before rolling shrimp in coconut. Place prepared shrimp on a baking sheet, repeat battering steps with remaining shrimp. Once all shrimp is battered, chill for 15 minutes.

Carefully transfer chilled shrimp to the preheated oil, cooking in batches. Fry for 1-2 minutes on each side, until golden brown and cooked all the way through. Use a slotted metal spoon to transfer fried shrimp to paper towels.

Serve hot!

Spicy Ginger-Orange Sauce:

1/2 cup orange marmalade
1/4 cup honey
1 tsp- 1 Tbsp grated ginger
Pinch of salt
1 tsp crushed pepper flakes

Whisk together all ingredients in a small saucepan, until smooth. Bring mixture just to a boil, reduce heat and simmer for two minutes. Remove from heat, serve warm or cool.

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 Sauerkraut Buns Recipe (Pyrizhky)

Yikes, it’s been over a month since my last post! Sorry about that. We’ve been super busy with 3 conventions, Pi Day, AND a long road trip in that time. Back now, and it’s about a month til our next convention, so… here I am!

Growing up, I loved Sauerkraut buns… soft little bready balls of joy that would show up at family gatherings. Though we’re not Ukrainian ourselves, growing up in Winnipeg meant that many of the traditional foods from other cultures – Especially Ukrainian – were pretty… ubiquitous. Bacon, onion, and sauerkraut is a pretty genius filling, so it’s no wonder that these were super popular back home.

I’m kind of surprised that it seems like no one I know here in Minneapolis has ever heard of them!

While preparing for Pi Day, I decided that it was time to develop a recipe for a gluten-free version. These aren’t QUITE as soft as the original – and the technique is different for putting them together… but they are full of flavour, inside and out. The bread has a great texture, and they’re easy to make.

Enjoy!

Gluten Free Sauerkraut Buns (Pyrizhky)
Makes about 35 buns

Dough:
1/2 cup warm water
1 tsp sugar
1 envelope yeast
1 1/2 cup+ Brown rice flour
3/4 cup gluten-free oat flour
1/2 cup Amaranth flour
1/2 cup Millet flour
1/4 cup Corn starch
1/3 cup Potato starch
2 Tbsp Tapioca starch
3 tsp Xanthan gum
1/2 tsp salt
1/2 cup vegetable oil
3 eggs, beaten
1 cup sour cream

Filling:
1 lb bacon, chopped
1 bag saurkraut (about 19 oz), well drained
1 medium onion, chopped
Salt
Pepper

Melted butter

Prepare the dough:

Gently mix together warm water, sugar, and yeast. Allow to sit for 10 minutes.

In a large bowl, mix together 1 cup of the brown rice flour, remaining flours, starches, xanthan gum and salt. Form a well in the middle, and pour oil, eggs, and sour cream into it. Mix well, then add the yeasty water. Mix until everything is well incorporated, then knead lightly for 1 minute – it will be a bit wet. Place dough in a large, greased bowl. Cover and allow to rise somewhere warm for 1 hour.

As you are waiting for the dough to rise, prepare the filling:

Cook bacon & onions until bacon is almost cooked, but not crispy. Add saurkraut to the pan, cook and stir well until bacon fat is absorbed and everything is heated through. Season with salt and pepper to taste. Let cool.

One the hour rise is up, mix remaining 1/2 cup rice flour into the dough. Pinch off a walnut sized piece of dough, and work into a circle. If dough is too wet to work with, add a little more flour. You want it more wet than normal dough. Let stand for another 10 minutes.

Assemble the sauerkraut balls:

Note: I like to wear latex gloves for assembly:

Divide dough into a bunch of walnut sized pieces – about 35 of them.

One at a time, flatten a piece of dough into a circle approximately 3″ across – I like to do this in the palm of one hand. Place a 1 Tbsp mound of filling in the center of the circle. Carefully pull up the edge of the circle up and around the filling, sealing the filling in (like a drawstring bag). Roll around between your hands a bit to get a uniform spherical shape, and place on parchment lined baking sheet. Repeat with the rest of the dough/filling, leaving at least 2″ between dough balls.

Loosely cover cookie sheets with plastic wrap, and allow to rise another hour.

Heat oven to 375F. Remove pastic wrap from cookie sheets, bake for 25 minutes, or until golden. Remove from oven and brush liberally with melted butter.

Great served hot, fresh out of the oven, cold, or even reheated. IF they last that long.

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, Coconut-free “Unicorn Poop Cookies”

This weekend, I was presented with an interesting challenge. We were headed to a party for some of our more.. uh, COLOURFUL … friends, and it was decided that unicorn poop cookies would be perfect for the occasion. We’d all seen these floating around pinterest, and found them good for a laugh.

As I was the one to bake them, I would do them gluten-free. Doesn’t matter to anyone else, as my gf cookies taste at least as good as the “Real” thing”.

… except that one of my friends is severely allergic to coconut, and coconut flour is my big secret ingredient to making gf cookies with great taste and texture. CRAP! (LOL)

So, I developed this recipe to work around both of our allergies, while still providing a great tasting cookie with a nice soft/chewy texture. I flavoured them with blood orange extract, after discovering that I didn’t have any lemon extract. They smelled completely insane throughout the whole process, and were a big hit at the party!

(Excuse the crappy cell phone photography for the progress pics – made these while my husband/photographer was at work!)

Enjoy!

Gluten-Free Unicorn Poop Cookie Recipe
Makes about 24 LARGE poops.

1 cup brown rice flour
1/2 cup sorghum flour
3/4 cup light/white buckwheat flour
1/4 cup tapioca starch
2 tsp xanthan gum
1 tsp baking powder
1/2 tsp salt
4 oz cream cheese, softened
1/2 cup butter, softened
1 1/2 cup granulated sugar
2 eggs
1 tsp extract of choice
Gel food colouring – I use Americolor *
Sparkle gel, edible glitter, etc *

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

In a stand mixer, cream together cream cheese, butter and sugar until smooth and fluffy. Add in eggs, one at a time, beating well between each addition. Add extract, and mix until well incorporated and smooth. Slowly add dry mix to the mixer bowl, and carefully mix until well incorporated and smooth.

Divide dough evenly into as many pieces as you want colours – I think 5-6 works best. (I derped and put WAY too much into the lump that was to be turquoise!). Colour each with food colouring until desired colour is reached, and fough is uniformly coloured. I wanted vibrant, but pastel would be pretty with this, too. Just make sure the colours look good with each other!

Wrap each colour of dough separately in plastic film, chill for one hour.

Preheat oven to 350 degrees F, line 2 large cookie sheets with parchment paper.

Divide each ball of cookie dough into 4 roughly equal sized lumps. Roll each new ball into a long log shape.


Taking 1 log of each colour, position a set of logs together, then roll into one large rainbow log. Repeat 3 more times, to make 4 large logs.


Cut each large log in half, and then each half into 3 equal pieces. You will now have 24 small logs:


Roll each small log into a longer long, and twist into a turd shape. Have as much fun with this as you can with sculpting poops 🙂

Arrange cookie turds evenly across the two cookie sheets. Bake cookies 1 sheet at a time for 15-17 minutes, or until bottoms look lightly golden. Allow cookies to cool on cookie sheets for at least 5 minutes before moving. Cookies need to cool completely before decorating with sparkle gel, edible glitter, etc.

* As with all gluten-free baking, be sure that any individual ingredients you use are also gluten-free. Americolor is gf, as is the brand of edible glitter we used.

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.

Next-Level Scalloped Potatoes

Today’s recipe has a bit of a weird inspiration/backstory – it all started with a Boxing Day trip to Walmart to snag cheapo gift sets for an upcoming party and gift swap.

It was early enough that the store was blissfully empty and quiet, but we were in a rush to get home and get to work. We decided to pick up a couple food items needed for the coming days. En route to pick up the cheapest, smelliest tuna they had (the cats prefer it that way!), I noticed something from the corner of my eye: Jalapeno cheddar instant scalloped potatoes. It kinda stopped me dead in my tracks- why hadn’t I ever thought to put jalapeno in scalloped potatoes. It was an epiphany!

We ALMOST bought it, but (at least!) one too many childhood experiences with dehydrated “Hamburger Helper” type potato products got in the way. Besides, we had potatoes and almost a litre of heavy whipping cream at home left over from other recipes, I’d just make my own from scratch.

After adding everything I wanted to it – beer, because I LOVE beer as an ingredient when it comes to cheese (even if I won’t drink beer as a beverage!), onions, garlic… it was amazing. The sauce almost didn’t make it to the potatoes, from uh.. “quality control”. 🙂

The smell coming out of the oven was maddening. Why is it that the recipes that put out the most tantalizing smells seem to start doing so the earliest in their cook times, and have the LONGEST cook times? I was very frustrated, and was pretty ravenous by the time it finished cooking – maybe not the best thing to make first thing in the morning, for breakfast!

Actually, I lie. It WAS the best thing to make for breakfast. SO GOOD. I love potatoes almost any way you could come up with making them (Yes, I live up to most stereotypes for my Irish heritage!), but this was WAY beyond any scalloped potatoes I’d ever had/made before. Hey, let me ask my husband for a 6 am, getting ready for work, several days after the fact food review!

“Well, they’re obviously much better than anything I’ve had from a box, all fancy and shit. I liked the little bit of zip from the 2 large jalapenos – it was great heat level for breakfast or lunch. For dinner, I like this a little more spicy so would add more jalapenos.”

So there you have it. “All fancy and shit”. 🙂

Enjoy!

Jalapeno Scalloped Potatoes
Makes ~ 8 servings

2-3 large jalapenos, seeded and finely chopped
1 small onion, finely chopped
2 cloves garlic, pressed or minced
1 Tbsp butter
1/4 cup white rice flour*
1 cup gluten-free beer*
3 cups heavy cream **
1 cup grated Monteray Jack cheese
Salt and pepper
4 lbs red potatoes, washed
Pan spray
1 cup grated sharp cheddar cheese

Preheat oven to 400 F

In a medium or large saucepan, combine jalapenos, onion, garlic, and butter. Sautee for a few minutes, until onion and peppers soften up a little. Add rice flour, whisk until well distributed and free of clumps.

Add beer, whisking well until smooth. Add heavy cream, continuing to whisk, until smooth. Bring to a boil. As mixture starts to boil, add shredded jack cheese, continue stirring until melted and smooth. Remove from heat, season with salt and pepper to taste.

Peel potatoes if you like – we don’t bother, we like the skins! – and slice VERY thinly. Spray a 9 x 13 baking dish, and layer about a third of the potatoes in there. Pour a third of the sauce over it, tilting the pan to let it seep through the layers.

Layer another third of the potatoes, pouring another third of the sauce over it. Repeat one more time, using up the remaining potatoes and sauce. Cover with foil.

Bake for 1 hour. Remove foil, return to oven for another 20 minutes. Remove from oven, scatter cheddar cheese evenly over the top, and return to the pven for another 10 minutes, or until nicely browned.

Serve hot!

* You can use regular flour and/or beer if you don’t need this to be gluten-free

** You can use Half and half or milk, if you prefer.

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.

Peppermint Swirl Meringue Cookies

Back in October, I catered a party that had a Christmas theme. I designed the menu to be holiday themed, but with a twist – everything was gluten-free, in honour of the release of Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking.

I included a bunch of seasonal favourites in the spread – gluten-free versions of my Nanaimo Bars, Mini Pumpkin Pies, Mushroom Turnovers, Fruitcake… and a big spread of cookies.

Among the favourites were these colourful Mint Meringue swirls. Cheap and easy to make, fun to pipe out, and they look so pretty on a holiday sweets platter. Melt in your mouth, too!

Enjoy!

Peppermint Meringue Swirl Cookies
(Makes about a gallon sized baggie worth of cookies)

6 egg whites
1/2 tsp salt
1/2 tsp cream of tartar
2 1/4 cups sugar
2-3 tsp peppermint extract (NOT peppermint oil)
4 large (or 3 normal and one large) pastry bags

Preheat oven to 350°F. Prepare cookie sheets by lining with parchment paper. (Do NOT use pan spray!)

In the bowl of a stand mixer, combine egg whites, salt, and cream of tartar. Using the whisk attachment, whip on high until glossy peaks form. Slowly add in the sugar – a little at a time – and continue whipping until stiff peaks form. Turn off mixer, remove bowl. Gently stir in peppermint extract to taste.

Working quickly but gently, divide the meringue into three bowls. Dye one red, and another green, leaving the third bowl white.

Fit one large pastry bag with a large coupler set and tip of your choice – I used used a 4B, large star tip. Fill the other three bags with one each of the three meringue colours, taking care to avoid air bubbles. I like to tie them off with a little bit of twine, as it keeps things cleaner.

Cut about 3/4″ off the end of the three filled bags and CAREFULLY insert them into the fourth pastry bag, so that the three open tips insert almost all the way into the coupler (NOT all the way into the tip, though!)

Be gentle, you don’t want to squeeze meringue out of one or both of those bags yet!

Use the frosting bag as you normally would, piping small swirls of meringue out onto the prepared cookie sheets. I like to make them just over 1″ in diameter, and leave about 1″ between each little mound.

Bake for 20-25 minutes, or until just starting to get lightly browned. Remove from oven and allow to cool fully before transferring to an airtight container.

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 Lingonberry Muffins

A while back – in my pre-gluten-free days – I went one a big muffin making kick. I’d make all kinds of muffins, a different flavour each week – lingonberry, raspberry-nectarine, cardamom-pear, apple struesel… and they’d serve as breakfasts for the week. Once going gluten-free, I know I’d need to come up with a great fruit-based muffin recipe – I’d never had a great gluten-free muffin!

Fruit is an excellent way to add some more flavour AND nutrition in any muffin – gluten or not – but when it comes to gluten-free muffins, the moisture that fruit adds is key to a great texture!

This recipe is an adaptation of one of the recipes in my latest cookbook, “Beyond Flour: A Fresh Approach to Gluten-Free Cooking & Baking“. It’s pretty much the perfect muffin: Soft and tender, kind of cakey, but actually containing some decent nutrition, via sorghum, oat, and buckwheat grains… but, in this case, it has the added bonus of Lingonberries – my absolute favourite. I love them with a hint of orange, so I included juice and zest in this recipe. It’s fabulous 🙂

Don’t have access to lingonberries? Feel free to swap in blueberries, raspberries, strawberries, or cranberries. (strawberries and cranberries should be sliced or chopped before adding). Enjoy!

Lingonberry Muffins

3/4 cup sorghum flour
3/4 cup oat flour
1/2 cup light buckwheat flour
1/4 cup potato starch
2 Tbsp tapioca starch
1/2 cup light brown sugar
1/2 cup granulated sugar
3 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 eggs
1 cup milk
1/4 cup orange juice (or more milk)
1/2 cup melted butter
1 tsp vanilla extract
1 cup berries
zest of 1 orange

Preheat oven to 375 F. Line 12 muffin cups with liners, or spray with baking spray.

In a large bowl, combine flours, starches, sugars, baking powder, salt, and baking soda. Make a well in center of flour mixture; set aside.

In another bowl, combine eggs, milk, orange juice, melted butter, and vanilla extract. Add wet mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy.) Add berries and orange zest, stir once again until just combined.

Divide batter between 12 prepared muffin cups, filling each to almost full.

Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.

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!

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.

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.