Thursday, September 9, 2010

“Shopping” Allergen Free with Me!

We still have a few spaces available for the FREE shopping trip at my home that is combined with the Gluten Free Faces Pot Luck on Saturday from 3-5 p.m. I have lots of great treats for you to take home and try, from companies like:

Risotto Chips
Bob’s Red Mill
Cherrybrook Kitchen
Pamela’s Products
Whole Foods Market
Smart Treat

Please RSVP to and I will send you the details on where to go (I live in the city, but parking is available).

If you want to stay for the GF Faces Potluck dinner, I am making dishes FREE of the Big Bad 8 and Gluten, so there will be something for everyone…

Hope to see you there!

Friday, September 3, 2010

Check out Jules’ Baker’s Dozen E-Book for Free

Jules gets tons of requests for recipes that people have either heard about or have sampled at a show or one of her cooking classes. Her e-book Jules Baker’s Dozen shares 13 of her most cherished recipes. Make your favorite baked goods GF (Jules also includes a guide for allergenistas with additional restrictions).

Jules’ was kind enough to share her book with us in honor of the Safe & Sound Dinner, so be sure to download it so you can start baking your favorite GF baked goods again. Just put coupon/promo code LCAF810 when checking out and the e-book is free! Thanks Jules!
Please share with us your experiences with the recipes.
Offer only good until September 23rd.


Wednesday, September 1, 2010

Naan Recipe from Chef Patrick Justice - ZED 451

One of the highlights of the Safe & Sound dinner was the amazing allergen free Naan Chef Patrick made for our group. He used Jules Gluten-Free Flour and it was so good, soft and flavorful with a touch of grilled taste.

Naan is best known in India and Afganistan with a long history dating back to 1300 AD. History indicates that Naan has been served at the imperial court in Delhi for many centuries. This yeast raised flat bread is similar to pita bread. Chef Patrick was kind enough to share the recipe with us, enjoy!

Gluten Free Naan Bread

This recipe makes about 30 pieces of flatbread. They can easily be made, portioned, and kept in the freezer. Just let them thaw for a few hours before rolling into circles.

5¼ teaspoons active dry yeast
4¼ cups warm water (140° F)
2 Tbsp sugar
5 pounds Jules Gluten-Free Flour
¾ cup sugar
1½ tablespoons granulated garlic
2¾ tablespoons salt
4 ounces extra virgin olive oil

Combine yeast, warm water, and 2 tablespoons sugar in a 2 quart pitcher.
Set mixture aside while preparing remaining ingredients. (approximately 10 minutes) or until yeast is foamy.
Combine dry ingredients (flour, sugar, garlic, salt) in stand mixer fitted with dough hook, and mix until well blended.
Add yeast/water mixture & olive oil to mixer and mix until dough comes together and pulls away from sides of the bowl. (About 8 minutes on MEDIUM speed).
Place dough in an oiled mixing bowl. Cover with plastic wrap and let it rest for 1 hour.
Divide dough into 4 oz. balls.
Roll dough into circles on parchment paper.

At this point there are a lot of things you can do with the flatbread. The two best ways to cook it are by grilling over a VERY hot fire for about 2-3 minutes per side, or placing it in a HOT skillet for 2-3 minutes per side.

Either way, brush both sides with olive oil before cooking. Sprinkle with a little salt as they come off the grill. They are also great brushed with your favorite infused olive oil.