Unbeknownst to them (well, I did mention it once or twice), my bakers at my American Corners Belgrade Baking Classes, are learning some typical American recipes that just happen to be gluten-free. It's amazing to realize that some of our good ole American favorites and comfort foods don't have a lick of gluten in them at all. Some, I did have to fudge a bit on (no pun intended- but fudge is gluten free!). For example, a typical Apple Crisp recipe pretty much does have gluten. But as you fellow celiacs know, "It's not about deprivation, but substitution," so I substituted flour for ng flour. That being said, I do try to be true to tradition when I am teaching traditional American baking (now that was an unintentional tongue twister). On the other hand, if you don't notice the substitution in the food sample I give you, then it won't hurt you (like gluten hurts me). If I substitute gluten-free flour in a recipe and it totally works, I will note that in the recipe.
Before I give you these simple, easy, American recipes, I must tell you that I have mastered the gluten-free bread loaf. After my totally depressing, disastrous first loaf that imploded (literally- see photo post below), I shook the flour (ha! I just wrote that without thinking), no, I shook the gluten-free flour out of my hair and tried again. I know I shouldn't gloat, but doesn't this thing look marvelous?
It tasted good too!
Now for the recipes of the last few months:
Before I give you these simple, easy, American recipes, I must tell you that I have mastered the gluten-free bread loaf. After my totally depressing, disastrous first loaf that imploded (literally- see photo post below), I shook the flour (ha! I just wrote that without thinking), no, I shook the gluten-free flour out of my hair and tried again. I know I shouldn't gloat, but doesn't this thing look marvelous?It tasted good too!
Now for the recipes of the last few months:
