Adopt a Gluten-free Blogger Roundup February 2012

March 25th, 2012 yum Posted in Adopt a Gluten Free Blogger 9 Comments »

Calling all gluten-free bloggers who would like to help promote our gluten-free, online community of bloggers! If you’ve noticed, I’ve been a little quiet here recently. A lot has been happening at home.

I’ve properly started writing my dissertation (at a dissertation bootcamp, no less).
The DH had to rip out our bathroom shower and we ended up doing the world’s most frugal, do-it-yourself bathroom remodel of our circa 1950s bungalow.
I am taking Japanese conversation classes to get my speaking back up to speed.
The dear Toddler Yum has been insisting on my attention whenever I’m not doing one of the other tasks.
I’ve been finalizing plans for an upcoming 3 month trip to Japan for fieldwork.

So, it has been busy. And, it isn’t going to get quieter anytime soon. This is a cry for help, actually. If you have always wondered what it is like to host Adopt a gluten-free blogger, these next few months would be the perfect time to try it and find out! If you’d like to host for any month (including the current one!) just post a comment indicating that and I’ll be in touch.

I’m also looking for anyone who might be interested in doing a guest post while I’m overseas. I thought about setting an “international recipe” challenge, or an “allergen-friendly” recipe challenge. If you’d be interested, let me know. The only requirement would be that the recipe be gluten-free, vegetarian, and oat-free.

Thanks my dears! And with no further ado, here’s the amazing collection of recipes that were reviewed this month.

Kalinda of Wheat-free Meat-free adopted Zoe from Z’s Cup of Tea and made this gorgeous grapefruit olive oil cake. I can’t help but want to try this recipe because Toddler Yum adores grapefruit and it just sounds so tasty! The cake also looks like it is glowing, too, which makes it just that much more tempting. Yum! Both Zoe and Kalinda struggled a bit with the bitter pith of grapefruit, but it sounds like they worked it out. Zoe also made an orange version that got around the bitterness issue. Either way, I have to try this!
Grapefruit Olive Oil Cake

After years of hearing wonderful things about Maggie’s blog at She Let them Eat Cake, I finally went ahead and adopted her, trying two brilliant recipes. I made her nutty bread with home-ground walnut meal and her amazing egg-free, flourless morning glory muffins. The latter are likely to become a staple, if I can just remember to keep zucchini in the refrigerator!


GF CF EF Morning Glory Muffins
GF CF EF Nutty Sandwich Bread

Alta Mantsch adopted Kalinda of Wheat-free, Meat-free and tried 4 recipes of hers. She tried braised celery, dill pickle soup, braised brussels sprouts in mustard sauce, and a bok choy bell pepper stir-fry.

dill pickle soup
braised brussels sprouts in mustard sauce
bok choy bell pepper stir-fry
braised celery

Paula Decaria adopted Cassidy from Cooking Gluten (& Dairy) Free and made her ‘The Best Cinnamon Rolls’.

Gluten-free and Dairy-free Cinnamon Roll

Shannon adopted Joyful abode and made not one but three delicious recipes. These recipes have adorable names as well as tasty ingredients, from Good Chicken Salad with Grapes and Pinenuts,Yummus Hummus, and Grain-Free Gluten-Free Sugar-Free Cookies of Awesomeness. They sound so good!

Gluten-free Grain Free Awesome Cookies
Good gluten-free Chicken Salad with Grapes and Pine Nuts
Yummy Gluten-free Hummus

We welcomed first-time adopter Desi, who adopted Pure2Raw and made beautiful and tasty Lemon Coconut Bars.
Lemon Coconut Bars

Alma adopted Shauna the Gluten-free Girl and made Chocolate Banana Bread with Teff Flour.

Chocolate Banana Bread with Teff Flour

Sunita adopted Ali at Whole Life Nutrition Kitchen and made Gluten-Free + Vegan + Sugar-Free Cake and Gluten-Free Gingerbread Muffins. If you look at her post you can see Sunita’s dear boys enjoying an absolutely darling cake and read some very funny stuff about her experiences with prunes.

Gluten-Free + Vegan + Sugar-Free Cake
Gluten-Free Gingerbread Muffins

Cheryl of GF Goodness adopted the delicious wendy of celiacs in the house and made her ginger compote.

Ginger Pear Compote with Currants

And, I am blushing here, but vegan cookbook author Kim of Welcoming Kitchen adopted me at the Book of Yum and made chocolate mousse, a raw foods marinara, and chili garlic roasted broccoli.

allergen-free chocolate mousse
raw foods marinara
Roasted chili garlic broccoli

What a great turnout! Let’s hope we can keep it up.

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Adopt a Gluten-free Blogger: Maggie from She Let them Eat Cake

March 9th, 2012 yum Posted in Adopt a Gluten Free Blogger, Vegan 6 Comments »

I have known about Maggie from She Let them Eat Cake for years, but we hadn’t chatted much until we both found ourselves in the running for the Circle of Moms Top 25 vegan and vegetarian mom blog contest along with Kim of Welcoming Kitchen. We ended up chatting about it on twitter and I realized that I really needed to get to know Maggie’s blog better. Maggie’s blog followed her husband’s diagnosis with Celiac about 7 years ago, and her baking became naturally gluten-free and vegan when her son was diagnosed with gluten, dairy, and egg intolerance. Maggie bakes gorgeous, healthy food and I found it a real challenge to just pick one or two items from her blog to try. I was enticed by her zucchini pancakes and blueberry buckle, but finally settled on making her Nutty Sandwich Bread and her morning glory muffins. I was attracted to her sandwich bread because she suggested using either almond meal OR walnut meal, and I’ve been playing with different nut and seed meals recently. And the morning glory muffins struck me as pure brilliance, being grain-free, based in almond and quinoa flour but yet egg-free as well, using a mashed banana and flax eggs as a binder. They were excellent timing, as a gluten-free, dairy-free and egg-free friend of mine was ill and I wanted to bring over some baked goods to her house, along with some soup. Besides, I had one blackened banana that was crying to be used up before it had to be tossed.

As I was making the muffins, I could tell that they were going to turn out well due to the elasticity in the dough, not to mention the yummy smelling cinnamon and the raisins. I don’t like walnuts in my muffins so I left them out of the dough and just put some on top of the muffins before baking them. Somehow finding walnut in the middle of a bready bite does not make me happy, but when I know I’m biting into a nut on top of the muffin I feel like the muffin is better somehow. Is that weird? I did find that I had to bake the muffins longer than Maggie suggested, and even then they were a little on the moist side. I noticed that Maggie often makes them in mini muffin tins and I think that would be a perfect solution. However, both the DH and I gobbled them up so I can’t really say this moistness was a problem. Instead, the problem was that I didn’t make a double batch! Next time I might make mini morning glories, just because they are so darned cute and faster to bake. And yes, there will be a next time. Oh yes, there will be more morning glory muffins. Now, please.

Because I love bread and found Maggie’s recipe very compelling, I just had to try her Nutty Sandwich Bread. I used all sorghum flour because sometimes garfava is a little tough on my stomach, and I used walnut meal that I ground in my clean spice grinder. The batch came together quickly. I noticed that Maggie used two bread pans but when I mixed up the batch, I felt like I could easily just make one nice fat loaf, so I used one 8*4 pan. It rose beautifully and baked up even prettier, so I was happy with my decision. I sprinkled the top with sunflower seeds and just looking at that gorgeous loaf (not to mention smelling it) made me smile.

It made the perfect loaf of bread for toast or sandwiches. Toddler Yum enjoyed it freshly made with the crusts cut off and some dairy-free margarine. I liked it with baba ghanoush, avocado and garden lettuce, with almond or peanut butter, and also in a super yum creation of mine involving hummus, sliced lyndsay olives, and organic arugula. *drool* The DH also gave it thumbs ups.

The one thing about it was that either the walnut meal or the baking soda made me feel weirdly like I was eating banana bread without the banana. Something about the texture felt more like a quickbread than a yeast bread, but the flavor was terrific. I would definitely make this again any time I needed a good gluten, dairy, and egg free recipe. No wonder Maggie is such a powerhouse in the blogging world, with these terrific recipes! I’m so glad I finally adopted her and explored her yummy baked goods.

You can find more of Maggie’s recipes at the site she co-founded with Amy Green of Simply Sugar and Gluten-free, The Balanced Platter.

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