On the show, I demonstrated the versatility and
ease of preparing whole grain quinoa for Tabbouleh, a Mediterranean dish
that typically uses bulgur wheat. I used the Quinoa Tabbouleh recipe from
Wheat-Recipes and Menus. I also demonstrated how to make quinoa flour by
grinding the grains in your spice or coffee grinder.
Carol's Pizza Crust
Another recipe that I
demonstrated was my favorite
pizza crust. This recipe,
which is in all of my
cookbooks, has received
national acclaim and is one
of my all-time favorites. I
baked the crust ahead of
time and carried it (on the
pizza pan) in my checked
baggage. It arrived in great
shape and worked perfectly.
The crew in the studio loved it.
I used this recipe to
demonstrate how we blend
certain flours to achieve
our goals. In this case, I
used sorghum flour for its
mild taste and protein; I
used tapioca flour for the
crispiness it lends to the
crust. I pointed out that
the pizza dough will be much
softer than regular pizza
dough, and we handle it by
sprinkling rice flour over
it to prevent our hands
sticking to the dough while we pat
it out onto the pizza pan.
Flourless Chocolate Cake
This
recipe is in Gluten-Free
101 and shows that we
don't need flour to make a
great cake. It uses ground
almonds instead of flour and
eggs provide the leavening.
I baked this cake ahead of
time, froze it, and carried
it in my checked baggage. We
made the batter during the
taping to show how easy it
is to make a cake in a food
processor that first grinds
the almonds and then mixes
the batter---all in the same
food processor bowl..
I nestled the cake on a bed
of chocolate syrup, then
topped the cake with cherry
pie filling and a dollop of
whipped cream. It made an
especially pretty picture
for the TV cameras.
I often serve this cake to
company because it is so
easy and everyone loves it.
It can be dressed up with
powdered sugar, fresh
raspberries or strawberries,
and I often like to add a
chocolate-covered espresso
bean or two as a garnish.
No-Cook Cereal Balls
The
final recipe I demonstrated was No-Cook Cereal Balls, which will appear in my
forthcoming book, Gluten-Free Quick and Easy (Avery/Penguin Group) late
this summer. It uses wonderful "O-shaped" cereals (Heartland's Finest Ingredients Cero's or
Perky O's, for example,) plus some nuts and peanut butter. They are held
together in balls by a sugar/corn syrup mixture. They make a great breakfast on
the go or an afternoon snack after school. You can vary what you put into them.
We used dried cranberries and raisins but you could also use other dried fruit
or add more healthy items like flax meal, etc.
I had
some leftover cereal balls after the show and took them with me to the airport.
My flight was delayed and I was starving since I missed lunch. I ate these
balls, along with some peanut butter, and that filled me up.
Thanks to my Special Stage Hands
Not only was the hostess,
Sheryl Borden, a wonderful
help and fun to work with
but I also had wonderful
"stage hands." Members of
the High Plains Celiac Group
in Portales, NM Genevieve
Potts and Virginia Schmuck
live near the studio and
helped me prepare the food
prior to taping. Once we
were on the set, they were
ready with the right spatula
, opening a can, wiping up
flour spills, or running to
the grocery store for last
minute items so we could
proceed smoothly with the
taping. They are both
celiacs and are happy to
share what they've learned
about living gluten-free.
Their e-mails are
auntie@yucca.net and
blackbeltnana@yucca.net.
Thanks to these wonderful
ladies for their help. I
couldn't have done it
without them.
Food
for Thought
“If you want the rainbow, you gotta put up with the
rain.”---Dolly Parton
Where
in the World is Carol?
No travel in February, but I
am one of the featured
speakers at the Gluten-Free
Lecture Series on February
20, 2007 at the historic
Phipps Mansion in Denver,
CO. I'll discuss gluten-free
flours and this lecture
forms the basis for many of
the future sessions in this
year-long series. For more
information, go to
www.theglutenfreelifestyle.com.
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