Use my no-fail pie crust in Wheat-Free Recipes & Menus
(2004)
or Gluten-Free 101 and you'll have an absolutely
mouth-watering pie.
For applesauce or apple butter, use only
apples that soften during cooking such as McIntosh or Cortland. Of course, if
you already have favorites go ahead and use them.
New Products You'll Love
I found some great
new products at the trade shows this fall. Pamela's has a new line of low-carb
cookies. Keep a box in the pantry, either for snacking or to crush in the food
processor for a crumb crust pie. Or sprinkle the crumbs on top of pudding or
cooked cereal for a flavorful little crunch.
I'm
so excited about Food for Life's brand new brown rice tortillas. They have to be
handled gently, but are the closest thing I've found yet to real flour
tortillas. For best results, wrap them in damp paper towels and gently warm them
in the microwave on low-medium power. Go to
www.foodforlife.com for more information and ask your store to carry this
new product. Use these tortillas in many of the southwestern recipes in my book,
Gluten-Free
Celebrations.
To improve the quality of baked goods using Splenda
(sucralose), the company now offers it's new Splenda Blend for Baking. Part real
sugar and part sucralose, it
improves the rise, browning, and taste of baked goods. In my recent article in
the Scott-Free newsletter, I noted that sucralose alone doesn't do very well in
baked goods because they don't rise as well, brown as nicely, or taste as good.
This new product helps solve that problem, or you can just add some real sugar (or other
sweetener with sucrose in it) to the batter for a better look and
taste.
Fall is Pumpkin Time
The flavors of fall mean lots of pumpkin
dishes. I make a gluten-free version of Williams Sonoma's Pumpkin Pecan Spice
Bread that is out of this world. I served it in my booth at the American
Dietitians Assn. trade show this month to rave reviews. Topped with pumpkin
butter or apple butter, it's fabulous. Click on Recipes at my web site to get
the pumpkin bread recipe. This time I added 1/2 cup of Enjoy Life Foods'
granola for extra crunch and sprinkled a little on top for garnish. Yumm!
Watch Those Modifiers in Recipes
Many cooks don't know that "1 cup rice,
cooked" is not the same as "1 cup cooked rice." The placement of the modifier
(cooked) is the key. In the first example, "1 cup rice, cooked" means to measure
1 cup rice, then cook it (which yields between 2 and 3 cups of cooked rice). The
second example "1 cup of cooked rice" means the rice is already cooked and
equals 1 cup. There is a difference of two cups in these two examples and that
can make a big difference in the recipe. This principle applies to other
ingredients such as pasta, too.
Where in the World is Carol?
On October 1-2, I exhibited at the Defeat
Autism Now (DAN!) conference in Los Angeles, sponsored by the Autism Research
Institute. I also did a book-signing sponsored by York Nutritional
Laboratories on Saturday.
Immediately after the DAN! conference, I
exhibited at the annual American
Dietetics Association conference in Los Angeles, October 3-5. I demonstrated my
1-hour French Bread (from Gluten-Free 101) in a special session for dietitians on
October 4 sponsored by the Celiac Disease Foundation.
I'm speaking Stanford's Celiac Conference
on October 30. Register at
http://celiacsupport.stanford.edu/conference/. I'm a speaker in the
afternoon on "A Tale of Two Cooks.". Hope to see you there. |