my pine nut cheese recipe
OR
a tofu vegan ricotta recipe

as excellent substitutes- I think the recipe would be just as good with un-cheese! If you can, do make homemade pasta, because in my opinion, that’s what takes this dish from tasty to sublime. Somehow homemade silky soft, tender gluten-free pasta just sings on the tongue with the other ingredients, and even though it’s a little bit of trouble, it’s well worth it in the end.

Want more pattypan recipes?
Try my grilled pattypan on tortillas recipe
or
my Soy-free Fried Rice with Petit Pan grilled squash recipe.

Enjoy!

Gluten Free Vegetarian Grilled Vegetable Lasagna Recipe Main Course  Alternative Grains  Italian

Ingredients Tomato Sauce: 2 14 oz cans chopped, unseasoned tomato 1 tbsp. tomato paste 1 tbsp. GOOD olive oil 1 onion, chopped 4 garlic cloves fresh oregano, thyme, and basil Italian seasonings 1 tsp sugar or honey freshly ground pepper Grilled Pattypan Squash: 4-5 pattypan squash (pref. combination of yellow, green, zucchini type) your favorite oil (I like sesame oil) your favorite seasoning blend, esp. mesquite or italian seasoning type Gluten-Free Lasagna noodles (homemade or purchased, Tinkyada or Debolles) 1 small bunch Spinach Mozzarella Cheese, grated (3 oz or more) [OR your favorite dairy substitute- tofu ricotta, pine nut un-cheese, or soy cheese] asiago or other sharp, hard cheese, grated 2 tbsp. or more Directions Tomato Sauce: Combine 1 whole can of chopped tomato in a blender, including pieces and juice. Strain tomato pieces from other can and reserve, discarding juice of second can. Heat olive oil in a cast iron pan or dutch oven. Sautee chopped onion and garlic until transluscent. Add fresh herbs and italian seasonings and combine. Add your blended can of tomato and stir. Throw in your strained tomato pieces from the second can and let simmer. Add sugar or other sweetener to taste. Let simmer while you get the rest of your ingredients ready. If needed, boil your GF lasagna noodles. (No-bake GF lasagna won’t need to be boiled.) Clean and slice your pattypan squash horizontally so you have circles of squash. baste with a little sesame oil (or your favorite oil) and season generously with your seasoning blend. Grill on a REAL GRILL if possible until marked on both sides with grill marks. When done you can cut into bite sized quarters or leave as is. Now, layer your lasagna in a pan with 1/4 of your tomato sauce, pasta, grilled squash, cheese, and fresh, clean spinach leaves. Repeat until all ingredients have been used, ending with pasta, any extra veggies, tomato sauce and ending with cheese. Bake in 400 degree oven for 30 minutes, covered in aluminum foil. Remove foil after thirty minutes and bake for another 15 minutes or until top is golden brown. (If you use no-boil GF lasagna like debolles, follow directions- usually 1 hr. covered). Let cool slightly before you cut and enjoy!

Rating:  8 Original Source:  The contents of my brain. Do not replicate anywhere without my permission. Recipe ID:  1262 Added:  July 1, 2008 Last Modified:  July 1, 2008

First you have to make crumpets from scratch, of course, because you’re a perfectionist and there just aren’t any pre-made ones that are any good. (If there are, please let me know!) Then you have to make the butter sauce- a delicate matter because it involves eggs, and eggs over a double boiler like nothing more than scrambling into unusable goo right before your panicked eyes. So, let’s say you wreck the first sauce. And then holler for DH, who somehow has a more delicate touch with a double boiler than you do. He makes the second sauce- perfectly, of course. The big show off. But then you redeem yourself by poaching the egg into a beautiful, neat little egg package while DH’s egg gets all gloopy and globby. Not that this is a competition, mind. But wait- this isn’t the ultimate eggs benedict. Don’t restaurant versions often have slices of salted meat bits? Of course, we don’t do that nasty meat stuff- but how about caramelized portobello mushroom slices, slowly sauteed in a cast iron pan with plenty of olive oil, salt, and pepper… Yes! And thus, a new vegetarian and gluten-free version of an eggs benedict recipe was born. DH was in breakfasty delight heaven, only slightly confused by the fact that it was seven o’clock at night when we enjoyed this particular meal. So if you can’t remember the last time you enjoyed eggs benedict, why not try making your own sometime soon, at any time of day. Your taste buds and loved ones will thank you for it.

Added to this Gluten-free Breakfast Carnival

Gluten Free Vegetarian Savory Eggs Benedict Recipe with Mushroom slices Breakfast  Main Course  Alternative Grains  European

Ingredients 1 or 2 homemade or store bought GF crumpets (I like Bette Hagman’s recipes- any version but especially those with bean flour) 2 portobella mushrooms, cleaned and stem removed Olive oil, salt, pepper to taste 2 eggs Hollandaise Sauce (Recipe in files) Julienned fresh basil (optional) Directions Prepare crumpets. When cool, slice in half and toast right before you assemble the eggs benedict. Prepare salted mushrooms strips. Slice fresh mushroom into thin strips. Heat a cast iron pan and add a little olive oil (no more than a tablespoon). Add your mushroom strips so they form a single layer in the pan. You will need to do multiple batches unless you have a giant skillet. Season generously with salt and pepper. NOW DON’T TOUCH THEM. Let them stay on the surface until they’re golden brown on one side. Then turn. They should be well done and well seasoned for ultimate flavor. You’ve already made the hollandaise sauce, right? Good. If not, make it now. Poach your Eggs: Fill a medium or large saucepan with 3 inches of water. Bring the water to simmer, then add some vinegar. Crack open your eggs gently and carefully drop into the water. I like to take a large spoon and gather some of the white tendrils around the egg. Let cook for a few minutes, leaving the yolks soft in the center. Use a large slotted spoon (not huge, one size larger than your regular eating spoon) to pull out each individual egg and place it gently on a plate. Assemble your eggs benedict. Toast the crumpet halves. You can butter them if you like, but I didn’t. Place a layer of portobella mushroom strips on the crumpet, then garnish with some fresh basil or other fresh herbs (chives would be good). Place your poached egg on top and then drizzle the whole thing with warm hollandaise sauce. Prepare to enjoy decadence on a plate. Yum! Notes *I know the picture has tomato slices. These photos were taken the next day when I made myself one for breakfast, and I added the tomato for fun. I decided I preferred it without, so didn’t include the tomato in the recipe. Also, what with all the photos I took the sauce cooled a little bit- originally it was more runny. Tasted yummy either way though!*

Rating:  9 Original Source:  Various online inspirations, but the content of my brain. Do not replicate anywhere without my permission. Recipe ID:  1245 Added:  June 12, 2008 Last Modified:  June 12, 2008

Gluten-Free Hollandaise Sauce Recipe Sauces & Condiments  Dairy  European

Ingredients 2 tbsp vinegar of your choice- apple cider, white wine, etc. 1 tbsp water 6 peppercorns 1 bay leaf 1/2 cup unsalted butter (I know, I know, what can you do) 2 cage-free, free-range egg yolks salt freshly ground black pepper dill seasoning Directions Simmer your vinegar, water, peppercorns, and bay leaf on the stove in a small pan until it reduces by half. Pour through a tea strainer into a small bowl and let cool to room temperature. Cream your room temperature or slightly cool butter with a mixer until soft and fluffy. Put bowl near stove with small spoon ready with a ball of butter. (You need it nearby! trust me!) Prepare a GOOD double boiler with simmering water. Make sure you don’t get any water in your heatproof metal bowl that you put over the simmering water. Gently whisk together egg yolks and your cool vinegar mixture until light and fluffy. Do NOT let scramble. Drop in your first ball of butter and whisk in, then add another ball of butter, continuing until all the butter has been mixed in. Never stop whisking or you’ll be sorry! (Trust me on this one! I was!) Take off burner and season with salt, freshly ground black pepper, and dried dill. Taste. You can whisk in a little milk if you want a thinner sauce, or add more butter if the vinegar is too strong for your taste. (Unlikely, IMO- that’s a lot of butter!) Notes This sauce can be kept for up to a week. You can apparently reheat this sauce over a double boiler, but be gentle. Makes enough for 4 non-greedy Egg Benedict servings.

Rating:  8 Original Source:  The Complete Guide to making Sauces Recipe ID:  1244 Added:  June 11, 2008 Last Modified:  June 11, 2008

Want more whole grain bread recipes?
Try Adeena’s Gluten-Free Rosemary Teff Dinner Roll Recipe
or my South American Socca Recipe
or this Apple Onion Fetta Socca Recipe
Or my Allergen-free Buckwheat Crepe Recipe

BytheBay also has a lovely recipe for Gluten-Free Kalamata Olive Rosemary Artisan Bread that looks very promising.

Got any other favorites? Share in the comments!
*Note- I was making other pizzas in the oven at the same time and the oven door was something of a revolving door, so the bread sank a little. However, it tasted great and the texture was very good, so I think it should be fine as long as you don’t overproof it and don’t open the oven while it’s baking!*

Soy-Free Dairy-Free Egg-Free Nut-Free Vegan Gluten Free Olive Herbed Focaccia Recipe Bread  Alternative Grains  Italian

Ingredients 2 tsp sugar 1 cup lukewarm water 2 1/4 tsp dry yeast 1/2 cup white rice flour 1/4 cup brown rice flour 1/4 cup teff flour 1/2 cup tapioca flour 1 1/2 tsp xanthan gum 1/2 tsp salt 1 ener-g foods egg replacer egg or 1 real egg if desired 1 tbsp. high quality olive oil scant 3/4 cup chopped kalamata olives (use 1/2 cup in the dough, the rest for garnishing to taste) 1 tbsp. fresh oregano 1 tbsp chopped fresh thyme kosher salt or black salt Directions Prepare a jelly roll pan by spraying it with non stick cooking spray or oiling it with olive oil and using parchment paper. Combine sugar with water, add yeast. Combine dry ingredients (up to salt) in a medium bowl. In the bowl of your kitchenaid mixer, combine the “egg” with the olive oil. Add your proofed yeast water. Mix and then add your dry ingredients to your mixer, including 1/2 cup of your olives if you haven’t added them already. beating on high for two minutes. Pour into the prepared pan, spread it with a frosting knife, and add any additional fresh herb sprigs, chopped olives, and salt to the top. Baste with a little more olive oil. Cover and let rise for 40 minutes or so, while you preheat the oven to 350 degrees. Bake for 20-25 minutes and tear off pieces to enjoy with high quality olive oil, or on their own. Notes This flatbread was very good. It did deflate a little after rising, perhaps due to the egg replacer egg. Still- Yummy! I’ve always wanted to make an olive flatbread like this. The olive seasonings idea came from a little book called “The Best 50 Olive Recipes.”

Rating:  8 Original Source:  Chemistry based on Bette Hagman’s Focaccia in Fast and Healthy, but this is an original creation. Please do not replicate anywhere without my permission. Recipe ID:  1233 Added:  May 17, 2008 Last Modified:  May 17, 2008

Other recipes I have earmarked from Naomi’s savory offerings at the Accidental Vegetarian include
Vegetarian Potstickers
Vegan Stuffed Shells with nut filling
Spaghetti Squash with Vegetarian “Meaty” Marinara

Many of you may have heard me mention my favorite recipe for gluten-free french bread by gluten-free cookbook pioneer Bette Hagman in her book, More from the Gluten-free Gourmet: Delicious Dining Without WheatThis is one of my favorite go-to gluten-free bread recipes that I always serve at dinner parties to gluten-eating guests. It’s a simple recipe, with egg whites, white rice flour, and tapioca starch and a few other things thrown in for fun, but it turns out EVERY time, even if you substitute egg replacer eggs for the eggs. It always gets rave reviews, but I thought, you know, it would be fun to try a GLUTEN-FREE Bake-off with Naomi’s flour blend.

So, let the GLUTEN-FREE BAKE-OFF begin!
1) Ease and Simplicity of Recipe
Bette Hagman’s recipe is pretty simple, especially for her. Only two flours is practically unheard of in her recipes- and for good reason. Usually two flours just aren’t able to replicate gluten. However, somehow this recipe succeeds, and like I said, it’s pretty reliable, even with egg and dairy substitutions. (on left)

Naomi’s recipe is really like a gluten based bread recipe in that it only has FOUR, yes, i said FOUR ingredients. I was a little surprised by the amount of flour called for, though- the recipe asked for seven whole cups of my precious better batter. Hmm. I couldn’t really tell how many loaves the recipe made, but I was guessing it was either two or four (in a double french bread pan). Turned out it made four… a lot of bread for a two person household! It went together nicely and easily and the dough had a faint potato aroma when raw. I did forget to dampen the loaves as recommended so I ended up with my typical “homestyle” french bread surface. Something really great for those dairy or egg intolerant (or vegans)- No egg or dairy needed in this recipe, with no substitutions needed. Woo hoo!

2) Texture and Flavor
Bette Hagman’s french bread is best straight out of the oven and for the first day. It has a soft texture with a somewhat crunchy exterior. Don’t expect any flaky hard exterior, though- the crunchiest part can be the bottom that bakes against the cornmeal strewn french bread pan. It’s great on its own or with basil dipping oil. After the first day, it’s good microwaved briefly or toasted.

Naomi’s french bread had a very crunchy exterior due to the ice technique. We enjoyed it the most the first day as well, and after that the exterior got a little tough. But, it was great toasted again or microwaved the second and third day. It’s impressively light considering there are no eggs, but a little heavier than the Bette Hagman bread. It’s also slightly less sweet than the Bette Hagman french bread, but with the added flours, may have higher protein and nutrition than the Bette Hagman bread would have if you made it without eggs.

3) The Verdict
This wasn’t really a fair challenge, because I already have an established favorite french bread recipe and it’s something of a family favorite. I think it would be almost impossible for any new recipe to steal our heart in this particular case. But while it turned out DH and I both decided that Bette Hagman’s french bread was our favorite, we also think that Naomi’s flour blend is amazing. If you’d told me years ago I could add water, yeast and salt to a flour mix (and not one designed only for bread) and come out with palatable gluten-free bread- I’m not sure I would have believed you. But somehow Naomi has done it, and I think that is SO DARNED COOL! As far as this recipe goes- I think I should have cut it in half, because I ended up with four beautiful loaves, two of which went to waste. (If being allowed to dry for future bread crumbs counts as waste). Many of the recipes on the Better Batter site seem fairly large- I’d love to have directions for a small loaf, because our household just doesn’t go through that much bread at a time. Also, for this recipe, I’m thinking maybe one ice treatment might have interesting results. Now I want to try the ice cube trick with Bette’s bread, just like I did with my Rosemary Teff Rolls. I do have some better batter left, so next I think I’ll try it in a “regular” gluten-type recipe and see how it turns out… Or, maybe I’ll scrape together enough for her croissants and brave the dairy for a day. Mmmm….

I hope this post has encouraged you not only to check out Naomi’s blog at Accidental Vegetarian but also check out her company and flour blend. I have read so many raves of her flour and I’d love to hear about your experiences with her different recipes, so please post in the comments and help me decide what to make next with MY better batter flour! This will also help others who are in my boat of having to pick just one… or two… of her recipes to try. I can’t wait to see what Naomi does in the future, and I’m sure she’ll find great success with her product, not only because she has a great product, and really understands gluten-free baking, but also because she’s great with her customers and always willing to offer baking tips to anyone in need! Now if I could just drop by her house one of these nights for dinner…. ;)

………………………….
Read about how this blog event started
See an Example of an entry for this event.
And check out Our Roundup for last month
………………………….
PS Just in case you were wondering, I have no connection with the Better Batter company except being “e-friendly” with Naomi, and I don’t do that whole icky “write about a product because someone pays you to” thing. I do sometimes chose to review products that people send me (in fact, I will be talking about Triumph dining cards and restaurant guide in the near future)- or just products that I come across on my own- but either way, I present my honest, subjective opinion of that product and welcome other subjective counter-points, preferably from unaffiliated sources. (BTW, I liked the triumph cards, so nobody need get nervous. lol)

Monday: Southern
Fried Green Heirloom Tomatoes
BBQ’d tofu
Slow Cooked Southern Greens
Corn Muffins
Vegetarian Gravy

Tuesday: Mexican
Fried Corn Tacos with bean filling, lettuce, tomatoes and cheese

Wednesday: Indian
Vegetable Pakora
Basmati Rice Pilaf
Chutney

Thursday: Chinese
Gluten Free Vegetarian Potstickers
with rice
and dipping sauce

Friday: Korean
Dolsot Bibim Bap/ Bibbinba (Korean/Japanese) stone pot rice bowl with 4 kinds of sesame veggies including greens and egg
Simmered Chili Pot Tofu

Baked Goods of the week: Yummy Four Flour Bean Bread, Cherry Cake and Cranberry Tarts OR Cranberry Scones (decisions, decisions)

Posts on the Drawing Board:
Virtual Memorial Booklet in honor of Bette Hagman
Yum of the Week: Perfect Green Tea
Gluten Free English Tea: Cranberry scones with Devonshire cream
Gluten-Free Travel in Europe: Making Gluten-Free Plans in Switzerland, Germany, Italy, and Austria
Gluten-Free Recipe Box: September-October
Gluten-Free Chinese Food: Vegetarian Happy Ma Bo Dofu Tofu Recipe
Eat your Veggies: New Roasted Broccoli Recipe and Delicious Chickpea salad Recipe

Bette Hagman Memorial Project Update: Illness and grad student deadlines seriously delayed my completion of the Bette Hagman Memorial Project. But, at long last, the memorial booklet composed of blogger and fans’ tribute to Bette in both pictorial and prose form was compiled, decorated, and MAILED this last weekend. I have each page scanned so I will eventually create a virtual Memorial Booklet online so you can flip through the same book we sent Bette Hagman’s daughter Karol. Thank you to all who participated, and my apologies for the delay.

Local San Francisco News: Shauna the Gluten-Free Girl will be appearing at Crave Bakery in San Francisco on November 8th at 7:30 pm, and at Mariposa Bakery on Saturday November 10 at 1pm. She’s also having a swanky cocktail party at the Cav Wine Bar in San Francisco on Monday November 12th.

Want to see my other homemade pasta recipes?
Gluten-Free Fresh Herb and Ricotta Ravioli Recipe
Gluten Free Vegan Lasagna with Pine Nut Ricotta

Or how about gluten-free ravioli recipes from some great gluten free blogs?
Gluten-Free Sox’s Homemade Mushroom Ravioli
Celiac Travel’s Authentic Italian Gluten-Free Ravioli

Making your own ravioli is too much hassle?
Buy your own gluten free ravioli from Dietary Specialties

How about some non gluten-free inspiration:
Pumpkin-Sage-and-Pecan-Chile-Ravioli-with-a-White-Bean-and-Garlic-Sauce
Vegetarian Pumpkin and Sage Pasta Sauce
Ravioli di Zucca e Salvia- Pumpkin-Sage Recipe
Pumpkin Ravioli with Sage Recipe
Another Pumpkin Ravioli with Sage Recipe

Gluten-Free Dairy-Free Egg-Free Pumpkin Ravioli Recipe Main Course  Alternative Grains  Italian

Ingredients 1 recipe Bette Hagman Bean Flour Pasta, made without eggs, substituting equal amounts of silken tofu for eggs 1 small pumpkin, roasted, or 2 cups organic, canned squash 1 tbsp. olive oil 1 onion, finely chopped 1/2 cup chopped pecans 2 tablespoon minced fresh sage Salt and black pepper to taste 1 1/2 tablespoons canola margarine 1/4 cup chopped pecans 1/3 cup finely chopped shallots or onion 1 1/2 tablespoons chopped fresh sage or 1 1/2 teaspoons crumbled dried sage leaves 3/4 cup dry white wine 2/3 cup soy milk salt freshly ground pepper Alternative sauce: olive oil 2 finely diced fresh garlic cloves 1 shallot, chopped fresh sage or other fresh herbs salt and pepper, to taste Directions Filling: Warm the oil in a medium skillet. Add the onions and saute until they are browned, about 10 minutes. Add the pecans and saute for a few minutes more, add the squash, mixing until it is heated through. Stir in the sage, and season with salt and pepper to taste. Remove from the heat, place in bowl and reserve. Ravioli: Mix together and knead your ravioli dough, according to your recipe. Use plenty of cornstarch so that the dough isn�t sticky. Put out a strip of the pasta and put a tablespoon or so of filling every inch or so, covering the pasta with another sheet of dough and then using a knife or ravioli cutter to create your ravioli. Seal edges with water. To prepare, bring salted water to a boil and throw in your ravioli. Don�t put in too many- you will probably need to do multiple batches. Once the ravioli has floated to the surface, it�s done, but you can keep it in a minute or so more if you like. Drain and reserve. Don�t pile ravioli on top of one another or they may stick together as they cool. Sauce: Melt margarine in cast iron pan on medium heat, and add pecans, browning and letting fragrance release. Remove your pecans while keeping as much margarine as possible in the pan. Throw in your diced shallots or onions and let them turn slightly translucent. Add chopped fresh sage and wait another thirty seconds. Pour in your wine and then slowly add your soy milk, whisking as you add. Raise heat and bring to a boil, letting the sauce reduce down at least half to be a nice, thick, flavorful sauce. Season with salt and freshly ground pepper to taste. Alternative Sauce:

Rating:  8 Original Source:   Recipe ID:  1155 Added:  November 2, 2007 Last Modified:  November 4, 2007

Gluten Free Vegan Pumpkin Ravioli with Pine Nut Cream Main Course  Pasta  Italian

Ingredients 1 recipe Bette Hagman Bean Flour Pasta, made without eggs, substituting equal amounts of silken tofu for eggs Filling: 1 onion, diced 1 cup mashed Organic pumpkin 1/4 cup chopped light nuts (blanched almonds, macadamia nuts, cashews or pine nuts) Garnish: Small Recipe Pine Nut Cream 1/2 cup raw pignoli nuts, soaked in water for at least 1 hour 1/2 tablespoon lemon juice 1/2 tablespoons nutritional yeast 1/4 teaspoon sea salt Sauce: olive oil 1/2 onion, diced and/or 2 garlic cloves, diced salt, pepper Optional- pecans for garnish Directions Filling: Warm the oil in a medium skillet. Add the onions and saute until they are browned, about 10 minutes. Throw in your nuts and saute for another minute or two. Add the squash, mixing until it is heated through. Season with salt and pepper to taste. Remove from the heat, place in bowl and reserve. Ravioli: Mix together and knead your ravioli dough, according to your recipe. Use plenty of cornstarch so that the dough isn’t sticky. Put out a strip of the pasta and put a tablespoon or so of filling (either just pumpkin filling or filling topped with pine nut cream) every inch or so, covering the pasta with another sheet of dough and then using a knife or ravioli cutter to create your ravioli. Seal edges with water. To prepare, bring salted water to a boil and throw in your ravioli. Don’t put in too many- you will probably need to do multiple batches. Once the ravioli has floated to the surface, it’s done, but you can keep it in a minute or so more if you like. Drain and reserve. Don’t pile ravioli on top of one another or they may stick together as they cool. Sauce: Heat a small amount of olive oil in a pan and sautee your onion/and/or garlic until it is golden and translucent. Throw in a serving of ravioli, mix them and let them get warm entirely through. If desired you can brown them a little. Season them with salt and pepper, and plate. Add a dollop of extra pumpkin filling and pine nut cream on top. Garnish with a pecan, fresh sage or basil if desired. Notes The pine nut cream is excellent, but the ravioli filling needs a little work. I used macadamia nuts but the flavor was dominated by the pumpkin, so I would use a less expensive nut next time.

Rating:  8 Original Source:  Various recipes online, my own creation. Do not replicate without permission. Recipe ID:  1156 Added:  November 2, 2007 Last Modified:  November 2, 2007

Gluten Free Pumpkin Ravioli Recipe

Ingredients 1 recipe Bette Hagman Bean Flour Pasta, made with eggs Filling: 2 cups or 1 can canned Organic Pumpkin 1 tbsp unsalted butter 8-10 sage leaves 1/2 cup goat�s cheese or feta salt freshly ground pepper Sauce: 1 1/2 tablespoons olive oil or butter 1/4 cup chopped pecans 1/2 cup finely chopped shallots or onion 1 1/2 tablespoons chopped fresh sage or 1 1/2 teaspoons crumbled dried sage leaves 3/4 cup milk 1 oz. cream cheese salt freshly ground pepper Parmesan cheese shavings Directions Roast your pumpkin and scoop out the pumpkin filling, mashing and set aside. Or, open can. Filling: Melt butter or heat olive oil in cast iron pan and throw in your sage leaves, letting them wilt slightly. Or you can crisp the leaves and then remove them and discard, leaving the butter. Pour the butter into your mashed pumpkin, stir, and then add your goat cheese or feta, salt, and pepper. Stir until creamy. Mix together and knead your ravioli dough, according to your recipe. Use plenty of cornstarch so that the dough isn�t sticky. Put out a strip of the pasta and put a tablespoon or so of filling (either just pumpkin filling or filling topped with pine nut cream) every inch or so, covering the pasta with another sheet of dough and then using a knife or ravioli cutter to create your ravioli. Seal edges with water. To prepare, bring salted water to a boil and throw in your ravioli. Don�t put in too many- you will probably need to do multiple batches. Once the ravioli has floated to the surface, it�s done, but you can keep it in a minute or so more if you like. Drain and reserve. Don�t pile ravioli on top of one another or they may stick together as they cool. Sauce: Heat a small amount of olive oil in a pan and sautee your onion or shallots until it is golden and translucent. Add the sage and slowly pour in your milk. Let it reduce slightly, and add your cream cheese, letting it melt. Season and add your ravioli, letting them get warm all the way through. Plate and enjoy! Garnish with fresh sage or basil if desired.

Rating:  8 Original Source:  Various recipes online, my own creation. Do not replicate without permission. Recipe ID:  1153 Added:  October 28, 2007 Last Modified:  November 2, 2007

Therefore on August 18th I sent out a call to the gluten free community, suggesting that
Over the next two weeks from August 20th to September 3rd we all bake something from one of Bette Hagman’s cookbooks, and take a really beautiful photo of the baked good that we produce. I would like to think of each photo as a flower bouquet honoring Bette Hagman, and so include at least one beautiful flower (and possibly a flower bouquet) in the background of your photo or placed on the baked good like the photo I posted here. Post your photo on your blog along with a short (one or two line) note on the impact Bette Hagman had on your life and comment here with the link or email it to me.

I hoped to show Bette Hagman’s family how many of our lives Bette touched with her cookbooks. I was delighted when my mailbox was flooded with entries from bloggers and home chefs all over the world, from as far as Japan and even New Zealand, each of whom wanted to pay tribute to the one and only gluten free gourmet by putting a little bit of their heart and soul into a baked good dedicated to Bette. I would like to send special thanks to Kate of Gluten Free Gobsmacked and Erin of Gluten Free Fun for spreading the word about our event for Bette. Erin created a beautiful tag for our event that perfectly captured the spirit of our memorial, and I was very grateful for her initiative and creative vision. Also, I would like to thank Kathi for her generous donation of $15 towards printing and mailing fees, enabling the next step of this event to take place.

The next step will be for me to take these photos to Kinkos and create a poster/card of some kind with the images and our personal messages, and mail them to the Gluten Intolerance Group, in care of Cynthia Kupper, so that she may deliver the card to Bette’s daughter. I will post a scan of the finished product before mailing it on Book of Yum so that you can all see the results of your labor. I will also report back any response we get from Bette’s daughter.

If somehow your entry did not make it into the roundup, please accept my apologies, and let me know immediately so I can find your entry and add it to the tribute. It will probably take me a few days to make it to kinkos, so you have a little time to check your work. Also, I hope you don’t mind my posting selections of your tribute to Bette. It was difficult to pick just one sentence from many entries. Just let me know if you have a preferred tributary sentence or selection, and I will update the roundup.

I hope that many of you will click on your fellow bloggers’ blog titles and explore the work of other Gluten Free Gourmets. Some posts have recipes, and most have additional comments on their personal experiences with Bette Hagman’s books and recipes. It would be wonderful if this event could not only introduce us to some of Bette’s work that we are not familiar with, but also help us get to know each other a little bit better.

To conclude, thank you so much for all your participation and hard work that resulted in the success of this event. I appreciate each and every one of your efforts and am as always impressed by the creativity and talent of gluten free chefs (both habitual and coincidental) in the blogosphere. Thank you, all… A heartfelt hug and thanks to each and every one of you.

Tearily,
Sea

And yes, this too was

Lucy at Hold the Bun, Please said
One of the first recipe books I picked up upon being re-diagnosed with celiac disease was Bette Hagman’s The Gluten Free Gourmet Bakes Bread. Chock-a-block with recipes for bread, buns, muffins, waffles, crackers and many more, Bette’s book quickly became the essential guide I turn to more than any other. Bette was a pioneer in gluten free baking. Her endless research into various flour blends meant that we celiacs no longer had to bake with rice flour exclusively. Her recipes involve sorghum, millet and her fabulous four flour bean blend with garfava. Bette made it possible to create delicious, moist loaves that rivaled any wheat based bread that were nutritious as well as delectable. . . .I baked the yam and cranberry muffins (pictured above) as a tribute to Bette who recently died. Thanks to Bette, being diagnosed with celiac disease is not a dire sentence to a life time of limitation but can actually mean the start of an exciting culinary adventure.

Pat said
When my then 3 year old daughter, Mary was diagnosed with celiac in 2001, I didn’t know where to begin. I bought Bette Hagman’s book, The Gluten-Free Gourmet at my local health food store and started the journey of becoming a gluten free baker. Because of [Bette Hagman's] research and development of the ever popular “GF Mix” I was able to make the foods my daughter loved gluten free, such as pizza, ravioli and bagels. Her mix also gave me the ability to convert old family recipes to gf recipes. I now make the family holiday favorites that I grew up with gluten free (and I think that they are better now!) I have only bought a few gf cookbooks in these 6 years; I now look to the internet for many recipes. However, The Gluten-Free Gourmet remains in my kitchen as a “go to” book when I need to make a sauce or pie crust, similar to my mother’s old Betty Crocker book when I was a girl. Recently, we went peach picking at a local farm. I knew I would make a non gf pie for my husband. Because of gluten free cooking’s pioneer, Bette Hagman, I also knew that my daughter would have a gf option to enjoy the peaches. [This is] a photo of gf peach tarts made with Bette’s vinegar pastry pie crust recipe on page 146.

Natalie at Gluten Free Mommy said:
My first few months gluten-free were pretty typical. A few months after I went gluten-free, I got pregnant for the first time. A new diet and a new pregnancy were not a good mix for me. I was starving! I had not figured out the gluten-free thing yet at all. My husband and I bought the Bette Hagman cookbooks, but were too scared to embark on the adventure of gluten-free cooking yet. My mom, sensing my despair, came and stayed with me for a few weeks. She began to cook with the “exotic” flours and slowly I began to feel good again. Eating those comforting foods eased my morning sickness-thank goodness. One of our favorite recipes, Swedish Apple Torte, was from Bette Hagman’s More From the Gluten Free Gourmet. I would like to thank Bette Hagman for giving me the confidence to learn to cook gluten-free.

BytheBay at Gluten Free By the Bay said
Bette, thank you for the contributions you made to the gluten-free world. Even though this is my first time preparing one of your recipes, I can feel the impact you have made on my life indirectly. If it weren’t for you, I wouldn’t have become gluten-free at a time when there were so many fabulous recipes available on the internet and in a plethora of cookbooks. If it weren’t for you, I might not have had people to reassure me that I could still eat the foods I love. [Bette,] you were truly a pioneer, and every gluten-intolerant person’s life is better for it. Rest in peace.

Debi Bussell at So Here’s What I Think said
Bette, I wish I could’ve met you, hugged your neck & told you how much I appreciate you. You have made it possible for me to feed and nurture my special family & I just pray I do your recipes justice. Again, thanks Bette, you will be missed.

Sheltie Girl at Gluten A Go Go said
Bette’s books guided me through my journey in learning how to cook gluten free. I made many of her bread recipes from The Gluten Free Gourmet Bakes Bread and other recipes from her books The Gluten Free Gourmet Cooks Comfort Food and Living Well Without Wheat. It felt like Bette was there guiding and teaching me. Bette’s books built my confidence and knowledge so that I was able to begin experimenting with my own recipes. Bette Hagman gave me the knowledge that enabled me to be the adventurous cook I had been prior to my diagnosis. . . Thank you Bette for all your hard work in making these cookbooks. They are a gift that will keep giving not only to me, but to the gluten free community for years to come.

Marilyn S. Adams of Ogden, UT said
Bette’s books gave me recipes to enjoy with friends and family. The No-bake Granola Bars came from Cooks Fast and Healthy, p 146.

Cloudscome at A Wrung Sponge said
The two cookbooks that I rely on and take great delight in are Gluten Free Gourmet Bakes Comfort Food and The Gluten Free Gourmet Bakes Bread, both by Bette Hagman. When I was diagnosed with Celiac disease three years ago I was devastated to learn that because of my genetically-inherited gluten intolerance I would have to change my diet immediately to remove all wheat, rye and barley products. My favorite foods were pasta, bread, cakes and cookies. I thought I would never enjoy a meal again. Bette Hagman’s cookbooks gave me hope. She patiently taught me about alternate flours from rice, corn, potato, tapioca and beans. She tutored me in the importance of egg whites, xanthan gum and precise mixing techniques that make it possible for me to make all of my old favorite foods and discover many new ones. Without those cookbooks I would be much hungrier and drearier. . . .One of the foods that I miss the most is bread. I love, love, love a good ham and cheese sandwich. I could weep over a roll with mustard, mayo, cracked pepper deli ham, provolone, garden fresh basil and just picked tomatoes. This is what I had for lunch today, with just-out-of-the-oven Bette Hagman gluten free French bread rolls. Ms. Hagman I can not tell you the joy you bring me. Thank you for your life’s work. God Bless you and may the Spirit comfort your family.

Amy Adams of Seattle, Washington said
These are Sarah’s Bagels from The Gluten-Free Gourmet Bakes Bread. I was so excited to finally find a bagel recipe that tastes like a real bagel and involves boiling! I make them every few weeks and [I] will be forever thankful to Bette for this [bagel recipe] and so many other recipes. We will miss you.

Kate at Gluten Free Gobsmacked said
Thank you, Bette, for making my life easier. Thank you encouraging all of us to get in the kitchen and try things. Thank you for all of your experiments, recipes, and teachings. You built a great foundation. Now, let’s raise the stakes, people! Let’s really get Gourmet with our Gluten-Free.

GFCF Mommy at GFCF Mommy said
When I heard the news recently that Bette Hagman (aka “The Gluten-Free Gourmet”) had died, I looked over at my cookbook shelf and sighed. I have a shelf in my kitchen which has become my daily resource library for The Prince. On it are GFCF cookbooks, autism parent guides, books about sensory diets, better known as OT. The three most prominent authors on that shelf are Bette Hagman, Bernie Rimland, and Elaine Gottschall. And in the past year or two, all three have passed away, but I like to think of them, [including Bette Hagman,] as guardian angels of our ASD kids. . . .To honor Bette, I baked New ‘Oatmeal’ Cookies (the chocolate chip variation) from her book The Gluten-Free Gourmet Cooks Comfort Food. In this recipe, quinoa flakes replace the oatmeal. To me, these cookies symbolize so much. I came to gluten-free cooking due to my son’s autism and GI troubles. Thanks to my food heroes like Bette, I can bake cookies for him to enjoy after-school, and he is thriving now that his tummy feels better. I also included a “bouquet” he drew and his Mother’s Day artwork. In this way at least, we are just like a regular mom and a regular kid. Since nothing about autism is “regular” this is such a gift. My family and I wish Bette Hagman’s family peace at this difficult time. She helped many mothers like me wondering how to create sweets for little ones with tummy troubles. The Prince and I toast her with two glasses of rice milk and some of her tasty cookies!
(Tribute taken from two posts, the above link and GFCF Mommy’s post on Angels for Autism)

Vegetablejapan at Vegetable Japan said
Because [eating gluten free] made me feel better, I tried to eliminate gluten from my life. [The bread made with a recipe from The Gluten-Free Gourmet, Bette Hagman,] was the first gluten-free bread I ever truly enjoyed. Recently I have been able to get a gluten-free flour mix from Kinnikinnik foods that works wonderfully in the recipes. This past month I have baked three batches of different breads from Bette’s recipes. I enjoy this bread so much and I’m very thankful to Bette for her work in developing good breads with a bite and texture that is enjoyable. And they are great toasted. I was sad to hear of her passing. I am very thankful to her for making bread possible for me again and for millions of others who are using her recipes or adapting her methods to improve life for the gluten-free community. For we who love bread and are nourished by it, Bette is The Staff of Life. A good legacy, I think.

Sea at the Book of Yum said
One of my heroes has long been the Gluten Free baking pioneer, Bette Hagman. I was diagnosed with Celiac Disease at the age of three, so most of my food memories are gluten free [and fairly bleak]. When I was in college, one of my dearest friends came to visit me . . .and gave me a cookbook written by this “Gluten Free Gourmet,” Bette Hagman. “More from the Gluten Free Gourmet” was a hardback cookbook . . . with recipes for all these things I had never imagined that I could make. . . . The most miraculous thing was that when I started making those recipes, they actually worked, and I found myself creating all these delicious things successfully- even yeast bread! I had never imagined that gluten free bread could taste so good, and my discovery was entirely thanks to Bette Hagman. I immediately felt a kinship with the kindly looking lady depicted in photographs of her books that lived in my home state of Washington. And every time I made something that turned out well from her books, I felt so proud and grateful to her for essentially teaching me how to bake gluten free gods. Thanks to Bette not only was I able to radically improve my own gluten free diet, but I was able to show people that the gluten free diet can be every bit as delicious as a gluten based diet, which made me feel wonderful. Bette Hagman truly changed my life for the better.

Kathy at Gluten Free Kathy said
This delicious carrot cake is my favorite. It is full of carrots, coconut, nuts and cranberries, soooo moist that it doesn’t need frosting. It is a special recipe that I always make for important occasions. This post is important to me because it is in honor of a very special chef, Bette Hagman. All celiacs owe her a debt of gratitude for the research she pioneered as she wrote her series of cookbooks. [Bette Hagman wrote] the first cookbooks I read after my celiac diagnosis 3 years ago and [she] helped make everything so clear to me.

Jill Elise at Hey That Tastes Good! said
My story of becoming gluten-free is like everyone else’s. I thought I couldn’t eat anything, I gave up baking, I was sad. . . .Eventually I bought myself The Gluten-free Gourmet, Living Well Without Wheat. Suddenly, I was able to make cakes again. And pasta (I still stand strong by her pasta recipe, and even bought a pasta dough roller for Christmas last year). And a lot of other things I didn’t think I could eat again. I started experimenting. It was so exciting. I read her book cover to cover. I dogeared a lot of the pages. Many of the recipes are still untried, and the popover recipe was one of them. I baked these tonight and they’re delicious. Bette Hagman did so much for the gluten-free community. So many of us have the same story. She made life easier. Thank you Bette, for making all of our lives better.

Rachel at Wheat-Free, Meat Free said
Bette’s cookbooks were the first we consulted when faced with Dan’s celiac diagnosis and we own three of her cookbooks. I was delighted to try my hand at making something sweet to show her family my appreciation for all of her hard work and inventiveness in the kitchen. I made the Mini-Sponge Cakes with Lemon Cream from her book “The Gluten-Free Gourmet Makes Desserts” which I bought as a Christmas present to myself this past year. Thank you Bette. You made the Jagareski family’s life a little sweeter.

Melissa at Gluten Free For Good said
Many years ago, my daughter was diagnosed with a wheat allergy. We had no idea what to do, so we bought one of Bette’s books and learned the fine art of mixing up a batch of “alternative” flour. We continued to buy her books. Then my dad got sick and I bought my parent’s one of Bette’s books. And on it went. My daughter has since been officially diagnosed with celiac disease. I have celiac disease and I suspect that celiac disease contributed to my dad’s death two years ago. That’s why I’m [starting my own blog] to increase awareness of celiac disease and help people live a healthy gluten-free lifestyle.(ed.) Thank you, Bette, for jump-starting my gluten-free journey in more ways than you’ll ever know.Namaste, Melissa

Linda from the Non-GF blog Make Life Sweeter said
While I was baking these cookies (Weesper moppen) I realized that they were gluten-free. This in turn made me think about the Gluten Free blog event Seamaiden of Book of Yum is organizing in memory of Bette Hagman. Even though I don’t have Celiac Disease and none of my friends or family has, I do have a formal training as a dietician so I know about the condition and what impact it has on a persons diet and therefor life. This cookie recipe is not from one of Bette Hagman cookbooks but I would still like to dedicate [this cookie recipe] to Bette Hagman for all the work she has done for people with a gluten intolerance.

Arfi of the New Zealand Gluten Free blog Homemades said
This is . . . in Honour of Bette Hagman. And Bette, my cinerarias are flowering and they are for you, for your great works. Rest in Peace.
Arfi submitted a photo of her own creation of gluten free muffins in honor of Bette.

Molly Williams of Santa Monica, Ca said
Thanks to Bette Hagman for writing some amazing cookbooks. It must have been very challenging to be diagnosed with Celiac disease at a time when there were very little resources for information and few gluten free products. My first gluten free cookbook was ‘The Gluten Free Gourmet Cooks Fast and Healthy’, and my favorite recipe is ‘Bean Flour Pizza Crust’ because it is so crisp and thin and easy to make. -GF since Oct. 2002

Nena at Eating Possibly said
This [recipe] is baked in Honor of Bette Hagman. Let me take this moment to send my thoughts to the family of Bette Hagman, The Gluten-Free Gourmet herself, who passed away recently. [Bette] has given us all a great deal, and will truly be missed.

David of Gluten-Free NYC said
So as part of my effort to . . . honor . . . Bette Hagman, I was happy to try out the Gluten-Free Gourmet recipe for Pumpkin Soup. It’s one of her simpler early recipes—basically calling for pumpkin, yam, and peanut butter(!)—so that helped, too. I made it even easier by (uncustomarily) taking some short cuts like using canned vegetables…and I think it still came out fine. . . .[Although] I didn’t bake the soup, and I didn’t take a picture of it with one or more flowers in the background . . . I did dress it with a smile and googly eyes a la Amy Sedaris, which I hope is also in the spirit of the event. So here’s to Bette Hagman, with comforting thoughts for her loved ones.

Joy said
It’s pioneers like Bette who developed and shared so many GF recipes that has made life easier for all of us who have these medical problems. Bette made a significant impact on the world by writing her cookbooks and promoting the GF lifestyle.

Steve at Gluten Free Steve said
She was truly a leader in helping so many of us in gf cooking and baking.
Steve used Bette’s featherlight flour mix in a regular recipe for GF Tollhouse Bar Cookies.