November 2009 Archives

I could eat soup every day and be happy. It's a good thing there are so many variations!

This recipe appealed to me because it didn't sound overly rich like most cheesy soups are. This is more like potato-broccoli soup with a touch of cheese.

The best part is probably the croutons, which I made from yesterday's loaf of gluten-free bread. The chunks of bread are tossed with olive oil, fine grain sea salt, and whole grain mustard before being toasted til crisp and golden. I would have never thought to use mustard but it really gives the croutons a nice kick.

I'll probably add another potato next time, just to give the soup a bit more body.

» Recipe for Broccoli Cheddar Soup at 101 Cookbooks

This recipe is Shauna's (Gluten-Free Girl) adaptation of that popular NY Times chocolate chip cookie recipe. I used regular chocolate chips (although I think I need to find some that don't have lactose in them), and instead of amaranth flour I used coconut flour, which I've found I really love for baking sweets. I think I could  have gotten away with using less flour, because the dough was pretty dry, especially after 36 hours in the fridge. They taste great though. I baked a few right away, then the rest after 36 hours in the fridge, and the only difference I could tell was that the first cookies spread out a little more. The refrigerated dough hardly spread at all.

» Recipe for Gluten-Free Chocolate Chip Cookies

Yesterday morning for breakfast I thought I would test out this biscuit recipe. I figured that if they turned out well I could replace my old stand-by that I use for biscuit toppings, dumplings for stews, and cobblers.

I used tapioca flour instead of the cornstarch, and sorghum flour instead of soy flour. They were ok, but when I took them out of the oven they had a weird chemical smell. Too much baking powder/soda? Also, the recipe called for way too much liquid. I think I'll use this flour ratio and adapt my old biscuit recipe.

» Recipe for Gluten-Free Biscuits