Stay tuned.. I'll publish more episodes in October. Thanks for listening!
Our guest today is Quelcy Kogel. She is a food and prop stylist, photographer, and cookbook author. Her recipes have been featured in Bon Appetit, BuzzFeed, and HuffPost Taste among others. She talks with us about her Gluten Free Grains Cookbook, which features numerous baked goods and desserts. Her professional website, Quelcy.com, like her cookbook radiates passion, skill and a dedication to the art and craft of food that few possess.
Click here for a link to this episode on Apple Podcasts.
I’d like to extend a huge thank you to Quelcy for being a guest on the show! You can learn more about her on her blog, With the Grains, where she shares her recipes and writing.
Quelcy’s Fried Pancake Horns recipe (photo below, it’s the one that looks like empanadas)
A classic fudgy Brownies Recipe I posted a while ago (features teff flour)
How to Reduce Food Waste
Here’s a tip on how to reduce food waste. I compost during the warmer months but something I’ve started doing is saving old vegetables, ends, and peels and then steaming them for my dogs (dogs are omnivores so they need vegetables too). It helps make them healthier and reduces food waste. Although there are a few items that are poisonous to dogs so watch out for those (like grapes, walnuts, or onions to name a few).
Another option is to compost during the warmer months (or compost indoors year round using vermiculture or an electric composter if you have renewable energy)
There are two criticisms of irradiation. One is that along with destroying harmful microorganisms it also destroys ones that are good for us. The second, and perhaps more important criticism, is that irradiation does not fix the core problem. Food often becomes contaminated because the growing methods or processing plants aren’t up to par. Some people fear that food processing plants use irradiation as a crutch rather than ensuring that facilities (or growing methods for that matter) have processes in place to ensure minimal risk of food borne illness.
As of 2018, here is a list of the foods that the FDA allows to be irradiated:
Beef and Pork
Crustaceans (e.g., lobster, shrimp, and crab)
Fresh Fruits and Vegetables
Lettuce and Spinach
Seeds for Sprouting (e.g., for alfalfa sprouts)
Shellfish - Molluscan (e.g., oysters, clams, mussels, and scallops)
Spices and Seasonings
Vote With Your Dollar
Also, if you want to vote with your dollar as we inevitably do, and if you’re new to eating organic, here is a list of foods that are especially important to eat organic because of their high pesticide use:
Today we talk briefly about American doughnut history. Then we dive into some recipes: how to make a classic doughnut, lime-infused cheesecake, and a vegan “milkshake” or nog.
Your Classic, Caky Doughnut
Lime-Infused Cheesecake + A No-Bake Cheesecake 9:45
Peanutbutter “Milkshake” 15:28
Reem Kassis is best known for her cookbook, The Palestinian Table. In the book she tells stories about her childhood—growing up in Palestine and she shares some fabulous recipes. She never expected to end up cooking professionally. She left Palestine to pursue a degree in business and worked in the industry for years before she decided to take cooking to the next level, which she definitely did. Her cookbook was the Winner of the Guild of Food Writers First Book Award and a James Beard nominee for Best International Cookbook. I should note here that Reem’s cookbook is not gluten free but many recipes are naturally gluten free or can be adapted to be gluten free. I often use quinoa or millet in place of wheat grains.
Apple Podcasts: https://podcasts.apple.com/us/podcast/reem-kassis-the-palestinian-table/id1441338206?i=1000444556789
Herbs & Spices: 6:33
Taboon flatbread 10:44
Elements of good cooking 13:37
3-Ingredient Za-atar Spice Mix: a blend of sesame seeds, lemony sumac, and oregano (or substitute thyme). It makes a great topping on salads, meat, grains, eggs, etc.
Here is an excellent flatbread recipe for Pita Bread from Authentic Foods. It calls for their bread flour mix but that same mix also makes excellent brioche and French bread.
Here are two additional Dairy Free and Gluten Free Flatbread recipes I would like to try. Honestly, most gluten free bread/flatbread recipes don’t measured up. If your’e interested, volunteer to test these! Or share your favorite flatbread recipe 🙂
I did an Interview with Jan and Lacy, the founders of the Happy Campers Bread Company, and asked them for some bread making tips. (By the way, their bread is amazing and can be ordered online. It’s also free of a handful of major allergens, including rice.) Their advice confirmed some of my thoughts about baking bread — many recipes call for too much yeast. If your loaf is dense try addressing the issue indirectly.
This is what they had to say:
Use a mixture of flours for balanced flavor. Using too much of any one flour will result in off taste. Rice, millet, sorghum and teff are good bulk flours, because they're neutral in flavor and are fairly light (won't produce dense bread). Add a little bit of buckwheat, quinoa, or amaranth for nuttier, more whole grain flavor.
Nut flours like almond or coconut are tough to make bread with, because they're so heavy and will produce very dense bread.
Using starches (tapioca, corn, potato) will produce lighter bread. On the other hand, starch isn't nutritious, so regarding nutrition, the less the better. I recommend about 20% of flour to be starch.
A mixture of psyllium husk powder and xanthan gum works best to replace gluten, I recommend approximately a teaspoon of each per loaf. Mix them up in your flour before adding water.
Mix all ingredients very thoroughly (on high speed in your Kitchen Aid, at least 10 minutes).
Dough consistency should be of thick batter. This will depend on flour used, but roughly weight ratio 1:1 in flour:water should produce the right consistency.
1 tsp of yeast should be plenty. When bread turns out dense, most people will think it's yeast, but that's rarely the case. More likely you need more mixing time or lighter flours (like millet, rice or some starch).
For nice yeasty, sourdough flavor, create a "sponge:" mix all your flour (including xanthan and psyllium) with water, add a pinch of yeast and let sit in fridge overnight. Add the remaining ingredients (like salt, yeast, molasses, seeds etc.) the next day, proof and bake as usual.
In this episode we talk about an unusual but well-loved flatbread that is common in parts of France and Italy. Then I will share an awesome quickbread/muffin recipe that has almost no sugar and we will finish off with a paleo and vegan Mexican candy.
Apple Podcasts: https://podcasts.apple.com/us/podcast/socca-flatbread-alegria-a-spectacular-muffin/id1441338206?i=1000441539028
-Socca Flatbread or Chickpea Crepes (vegan) - coming soon
-Two Hikers on Horseback - Chocolate Amaranth Bars (vegan & paleo)
Socca Flatbread or Chickpea Crepes (vegan) - coming soon
Two Hikers on Horseback - Chocolate Amaranth Alegría Bars (vegan & paleo)
I also mentioned a powder called Maca powder that I’d like to experiment with more. Many people claim that it has numerous health benefits.
Coconut Chocolate Walnut Bread (below).
Alegría - A Mexican Popped Amaranth Candy (picture below)
Join us this week for adventures with crepes, protein-rich “polenta” cakes (vegan and paleo), and a dessert that (when made correctly) is absolutely amazing.
-Crepes - some new takes on an old recipe
-Amaranth “Polenta” Cakes 6:32
-Bread Pudding with Caramel Cognac Sauce 11:40
A Popped Amaranth Alegría Bar recipe is coming soon!
Health benefits according to Dr. Axe.
Here are some photos of amaranth flowers (below). The genius, Amaranthus, includes at least 70 species of amaranth and immense diversity. Only certain varieties are used for their “grains" (seeds, actually) and leafy greens. In fact, many varieties are considered weeds. However, many species offer colorful foliage and beautiful unique flowers, so if you live in a climate where the plant is not invasive it might be a great, robust one to add to the garden.
I had the amazing opportunity to talk with Alice Medrich. She is well-known in the food world for her expertise with chocolate, French pastry, and baking. In fact, she introduced one of America’s treasured desserts, the chocolate truffle, which, in the 1970’s and 80’s, was virtually unknown. We’ll talk about her journey and what it was like to be part of a food movement that is still influencing us today. And, we’ll also dive into her most recent cookbook, Flavor Flours. It’s a celebration of grains that are gluten free and she teaches us what those grains—or flours in this case—can offer us when married with the impeccable craft of a fantastic baker. Alice Medrich, has won numerous awards for her cookbooks, including James Beard awards and a Julia Child first cookbook award.
Join us next week on The Gluten Free Baking Show to learn more about Alice Medrich’s cookbook!
Here is the recipe for Alice Medrich’s Corn Flour Chiffon Cake
This episode is all about crackers. Learn how to make simple, healthy snacks at home. We’ll cover everything from rich buttery crackers, to crackers packed with seeds, to crackers made with cooked whole grains! All of the recipes are dairy free and there are two vegan and paleo recipes.
Below are the recipes from the episode:
Buttery Crackers (Rich & Delicately Crispy - admittedly my favorite)
Norwegian Crisp Bread. Yes, it’s also traditional in Sweden and there are variations around Europe, including German Knackebrot. They are super hearty and packed with nutrients. You can adapt it to be paleo or try this paleo alternative, Super Seedy Crackers (I couldn’t help myself with the title..)
Quinoa & Corn Crackers (An Oh-so-satisfying crunch!)
Today we talk about desserts from David Leite’s cookbook, The New Portuguese Table. David Leite is the founder of Leite’s Culinaria, which was the first food blog to win a James Beard Award in 2006 and again in 2007. David Leite was also awarded the Julia Child first book award for his cookbook The New Portuguese Table. These desserts will certainly be a regular part of my baking repertoire and I hope you enjoy them too.
EPISODES #8 and #9
You can make a convincing case that food defines who we are, and often who we are not. We talk about this and much more with food writer and memoirist David Leite about his most recent book, Notes on a Banana: A Memoir of Food, Love and Manic Depression. He’s the founder of Leite’s Culinaria, which was the first website to win a James Beard Award in 2006 and again in 2007. David Leite was also awarded the Julia Child first book award for his cookbook The New Portuguese Table. His articles have appeared in the New York Times, Bon Appétit, Gourmet, and the Los Angeles Times, among many others.
Join us next week on The Gluten Free Baking Show to learn more about Leite’s recipes!
PART 1 OF 2
PART 2 OF 2
EPISODES #6 and #7
Today we discuss a simple cake recipe and how it can be adapted to different flavors. We also talk with Vanessa Maltin Weisbrod about her book, The Gloriously Gluten-free Cookbook. We finish the show with frostings and an overview of how to make Swiss Meringue Buttercream and Italian Meringue Buttercream.
PART 1 OF 2
PART 2 OF 2
The cake recipe we discussed was adapted to three different flavors:
If you’d like to adapt the original recipe, please let me know how it goes by posting a comment below the recipe 🙂
I would like to thank Vanessa Maltin Weisbrod’s for a wonderful interview about her book, The Gloriously Gluten-free Cookbook. And, in case you didn’t catch the name of the Japanese pastry she mentioned on the show, it’s called Umegae Mochi.
- The British Baking Show: Prue Leith's Le Gâteau Vert (yes, it’s made with spinach)
- The best citrus zester for savory and sweet dishes
- If your’e interested in purchasing spirulina powder (or psyllium husk powder), I get mine from Starwest Botanicals online. They also have wonderful teas, and things like rose petals and lavender that I use for baking.
- More about the history of dyes.
In this episode we talk about a few recipes from the cookbook Gluten-Free Baking for the Holidays by Jeanne Sauvage
- Lebkuchen Cookies
- Spritz Cookies
- Pfeffernusse Cookies (with black pepper)
- Mandarin Chocolate Cake
We ended with one of my recipes for Whoopee Pies. They also have a dairy free option.
Pumpkin Pie Spiced Whoopee Pies with Cinnamon Nutmeg Buttercream
The whoopee pies are also excellent with Swiss Meringue Buttercream, which you can add flavors or spices to. This buttercream can also be refrigerated or frozen. You just want to bring it to room temperature and stir it before using.
Here is a gluten free Lebkuchen recipe you can try. I haven’t tried it so please let me know if you like it!
Here is a fairly authentic German Lebkuchen “Gingerbread Spice” recipe.
When baking, use a measuring scale! Measuring in grams is more exact than measuring in volume. It also saves time, dishes, and most importunity your baked goods.
Episodes #3 & #4 are a series.
I’d like to give a huge thank you to Jan & Lacy, the founders of Happy Campers bread for a wonderful interview.
The Czech Poppyseed Pastry that Jan and Lacy talked about is called Makovnik.
Here is the Gluten Free and Vegan Chocolate Cake Recipe from Plant Positive Running that Jan and Lacy said is delicious.
Also, I asked them about bread making tips. Lucky for us, they have a lot of them!
A little more about pie making…
We didn’t talk about this on the show but you can freeze pie crusts, so you can make them ahead. Or you can make enough dough for several pie crusts and freeze a couple of them just to have on hand.
Correction: There was a question regarding runny pie filling. I meant to say that if you have a running filling try adding about a 1/2-1 tablespoon more than what the recipe calls for. (If you only add 1/2 tablespoon cornstarch to begin with you will definitely have a runny pie!) Also, berry filling typically requires more thickening than apple pie since berries have more moisture.
Here is an interesting article about making pie making from Serious Eats:
Overview of pie making tips from King Arthur Flour
How to crimp a pie crust
Also, here are the One-bowl Paleo Brownies made with Cassava flour (no flour blend!). If you change the recipe, you’re welcome to leave a comment on the recipe page for others to try!
Below is an introduction to what we’re all about.