This month we had a marvelous turnout for Adopt a Gluten-free Blogger. I hope that this trend continues as we all try new recipes for the holidays. The sign-up post for the November Adopt-a-gluten-free Blogger will be up soon. Won’t you join us?
Ellen of I am Gluten-free adopted Tia of Glugle Glugle Gluten-free and made her Banana Chocolate Muffins
Tia’s Gluten-free Banana Chocolate Muffins
Alta of Tasty Eats at Home adopted Carol at Simply…Gluten-Free and made her pistachio cookies.
Wendy of Celiacs in the House adopted Kim of Cook it Allergy Free and made her Pumpkin Ale Chili.
Pumpkin Ale Chili
Gina The Gluten-free Gourmand adopted Brian of Fire and Salt and made his Gluten-free French Bread.
Gluten-free French Bread
Noelle at NoelleLikesGoodFood adopted me at the Book of Yum and made Soccas South American Style.
Soccas South American Style
Rachel the Crispy Cook adopted Kristina of No Gluten Required and made a batch of her gluten-free spaetzle. Jah!
Debi of Hunters Lyonesse adopted Iris of the Daily Dietribe and made Gluten-free Pancakes and Tomato Broth and Marinara Sauce.
Basic Gluten-Free Pancakes
Tomato Broth (Ramen Noodle Soup) and Marinara Sauce
Nicole of Gluten-free Guinea Pig adopted the Art of Gluten-free Baking and made her flaky pie crust and orange and poppy seed quick bread.
flaky pie crust
orange and poppy seed quick bread
mycatisgftoo of Veggie Veggie Fruit Fruit adopted Cannelle-vanille and made Coconut Rice Pudding.
Coconut Rice Pudding
Gigi of Gluten-free Gigi adopted Real Substance and made her Chana Masala.
Valerie of City Life Eats adopted Maggie from She Let them Eat Cake and made The Roasted Carrot Hummus and the Vanilla Chocolate Chip Ice Cream.
The Roasted Carrot Hummus
Vanilla Chocolate Chip Ice Cream
Shirley of Gluten-free Easily adopted Ricki of Diet Dessert N Dogs and made Ricki’s Cashew Chocolate Chip Cookies and her Almost Instant “Tapioca” Chia Pudding.
Ricki’s Cashew Chocolate Chip Cookies
Almost Instant “Tapioca” Chia Pudding
Cheryl adopted Ali and Tom of Whole Life Nutrition and made the Chocolate Brownie Cupcakes and Chocolate Macadamia Clusters.
Renee of Beyond Rice and Tofu adopted Jenn of the Whole Kitchen and made an impressive number of her recipes including Roasted Butternut and Red Pepper Soup, Pumpkin Spice Bars, A Potful of Beans, and Strawberry Cheesecake Ice Cream. Wow!
Maggie of She Let them Eat Cake adopted Kelly from Spunky Coconut and made her Cashew Sour Cream, Egg-Free, Grain-Free Brownies, and her Egg-Free, Casein-Free Biscuits.
Cashew Sour Cream
Egg-free, grain-free Brownies
And, in our first guest post adoption, here is Sally B.
I love reading the ‘adopt a gluten free blogs’. It has widened my gluten free horizon and led to so many interesting recipes. This month, my first attempt, I decided to adopt Lauren of Celiac Teen. I admire her experimentation and passion for tackling complex dishes with great success. I made two recipes from her blog this month – pumpkin pancakes and Brazilian cheese bread.
The pumpkin pancakes felt seasonally appropriate and I had an excess of puree hanging around. They were a great hit with all the family, light and fluffy as described. We had them with baked apple and cheese which complemented the spices of the pancakes. The only main change to the recipe I made was to use 2/3 cup of milk, as a previous comment on Lauren’s blog found the mixture too runny. I guess it might be related to how watery the pumpkin puree is? If I did it again I would probably try even less milk maybe 1/2 cup.
The Brazilian cheese bread has intrigued me for ages – I have had a printed out copy of Lauren’s recipe lurking around for ages. It is a traditional dish made only with tapioca. The recipe worked well and creating the dough on the stove reminded me of making profiteroles. The outer crust was deliciously crunchy. I found the inside nicely aerated but perhaps a little too gelatinous and chewy for my personal taste – almost similar to rice noodles. I wonder if the recipe would work using a mixture of grains and perhaps some whole grains although that would take it away from its traditional roots.
I would like to thank Lauren for the enthusiasm and excellent dishes.