gluten-free crackers + my new book crush

I had the great pleasure of meeting and chatting with Shauna James Ahern a.k.a. "the gluten free girl", last month, at Blogher Food.  She is warm, honest, engaging and gluten free.  We chatted about our kids, food, parenting and life.  Although the conversation was short, it felt comfortable and I knew it wasn't going to be the last time that she and I chatted about everyday stuff.

Hence, when I received an email from her (at the suggestion of my favorite gal), to participate in a gluten free baking challenge, I accepted immediately.  I had purchased her book, gluten-free girl and the chef, right after meeting her and I had tagged many recipes I wanted to make. While I have been working on my Thanksgiving menu for the past week, crackers and dips are part of that menu. Although I have already made and frozen my "mac 'n cheese coins" as well as my "Parmesan spicy straws", I thought, what the heck, another cracker wouldn't hurt anyone.  Plus, these crackers would compliment my roasted ratatouille dip so well!

I had most of the ingredients in the house as I have been experimenting (unsuccessfully) with alternative flours, slowly altering some of my most favorite recipes.  So, creating these crackers wasn't much of a challenge at all.  In the recipe instructions, Shauna mentions that the dough isn't as easy to work with as a dough made with gluten.  However, I did not have that experience.  I found the dough so incredibly easy to use.  I followed the recipe almost exact, except for a slight alteration, adding a sprinkling of Parmesan to the top of the crackers(prior to baking).  These are delicious.  I enlisted my friend's daughter, whom is 12 and has been gluten free for half her life, to be the taste tester.  She highly approved.  And I know you will, too!

Whether you are gluten-free or not, this book is worth adding to your library.  There are tons of recipes that inspire healthy eating without using white flours and white sugars.  I cannot wait to make the multi grain waffles!

Buy this book, to get the recipe for these crackers and make one of your favorite dips to compliment them.  Here's mine:

Roasted Ratatouille Dip

yield: 1 1/2 cups

ingredients:

1 very large eggplant, peeled and cubed

1 red bell pepper, cored and cubed

1 orange bell pepper, cored and cubed

1 small zucchini, cubed

1 purple onion, diced

3 garlic cloves, minced

2 Tbls. olive oil

2 tsp. kosher salt

1 tsp. ground pepper

1 Tbls. tomato paste

splash of red wine vinegar

instructions:

• preheat oven to 400*.  line a sheet pan with heavy duty foil and spray with cooking spray.

• throw all the veggies on the sheet pan and toss with olive oil. sprinkle with salt and pepper. mix with your hands.

• roast for 45 minutes, rotating pan half way through.

• let cool.  once cooled put roasted veggies in the bowl of a food processor.  pulse, but don't puree.  add tomato paste and splash of red wine vinegar.

• serve room temperature. store the leftovers in the fridge for 3-5 days.

Gluten Free Chocolate Cake

I have been wanting to test some gluten free goodies for sometime now. I have purchased ALL the various flours, sugars, sorghum, etc and it has been sitting and waiting in my extra fridge.  I finally started to test and create.

We went to my cousins for dinner the other day and she has Celiac Disease. Basically, Celiac Disease is is an autoimmune disease in which the small intestine is damaged from eating gluten and other proteins found in wheat, barley, rye and possibly oats.  Years ago, when she was first diagnosed, it was hard on her.  Now, with all the knowledge out there and all the products on the market, she eats most everything.  Going to their home, gave me the perfect excuse to try something a little new.

I have been reading The Allergen-Free Bakers Handbook. I am so inspired, intrigued and excited to bake with alternative ingredients.  I am curious about this new movement for many reasons.  I have been secretly wanting to eliminate some white food products from our diet and my youngest son, Levi has bad eczema.  I have been reading that eliminated both wheat and eggs from his diet could possibly help it.  I am starting with the wheat!

Although I am ready to "develop" some of my own recipes, I am starting with a chocolate cake recipe from Helene's blog; Tartelette.  I am always super inspired when reading her blog and this cake was a wonderful opportunity for me to go outside my comfort zone and use ingredients that I wouldn't normally cook with.

Simply Good Chocolate Cake
adapted from my tartlette

ingredients:
2 large eggs
3/4 cup sugar or sucanat
1 cup sour cream
6 oz. bittersweet chocolate, melted and cooled
1 stick unsalted butter, melted and cooled
2 Tbls. cocoa powder, sifted
1/2 cup superfine brown rice flour
1/2 cup superfine sweet rice flour
1/2 cup sorghum flour
1/2 cup millet flour
1/2 tsp. xanthan gum
1 tsp. baking powder
pinch of salt

instructions:
• preheat oven to 350*. line 15 muffin tins with liners.  lightly spray the inside of the cups
• in the bowl of an electric mixer, whip eggs and sugar for 2-3 minutes, until light and airy.
• turn to low and add the sour cream, melted chocolate, and butter and blend.
• slowly add the flours, cocoa powder, the gum, baking powder and salt.  mix until well combined
• divide batter, evenly into cups or vessels and bake for about 24 minutes or until a toothpick inserted into the center comes out clean.