Gluten-Free Girl Every Day Author Shauna Ahern at Powell’s Books Tomorrow

gluten free girl everyday - shauna james ahern

File this under “ridiculously late notice”, but I only just saw it today, I swear! Tomorrow, Tuesday, May 7th at 7:30PM, author Shauna James Ahern (a.k.a. Gluten Free Girl) will be at Powell’s Books W Burnside signing her book, Gluten-Free Girl Every Day. Here is Powell’s blurb from their events email.

An approachable gluten-free cookbook intended for home cooks making dinner for their families, Shauna Ahern’s Gluten-Free Girl Every Day (Houghton Mifflin Harcourt) features food you want to cook every day: fresh, satisfying, and filled with great flavors.

Where: Powell’s City of Books on Burnside
When: 7:30 PM
Address: 1005 W. Burnside, Portland OR
Phone: (800) 878-7323

Portland Metro GIG Meeting and Book Signing Event

The March GIG meeting this Saturday hosts Tammy Credicott, author of The Healthy Gluten-Free Life. More information about the event is here on Grain Damaged.

GIG Meeting

When: March 10 – 10:00 AM to 12:00 PM
Where:
Legacy Emanuel Hospital
2801 N Gantenbein Ave.
Portland, OR. 07227-1623
(503)413-2200
Room MOB2

More Info: Call Lisa Shaver 503.577.9339, GIG of Portland branch manager.

Book Signing

Later the same day, Tammy Credicott will be doing a presentation and book signing at Tula Gluten Free Bakery Cafe (our review here).
When: March 10 – 2:30 PM – 4:00 PM
Where:
Tula Bakery Cafe
4943 NE Martin Luther King Jr. Blvd.
Portland OR 97211

Laura B. Russell’s Gluten Free Soups Class at Bob’s Red Mill

Delicious International Soups with Laura B. Russell

If you haven’t been to a cooking class at Bob’s Red Mill, the format is less participatory and more like watching someone cook while they give you tips on how to be successful with the dishes. Everyone is given a handout with recipes for the dishes being prepared. At the front of the class there is a large island with burners and cutting boards, where the cook does their work. On either side of the island, hanging from the ceiling, are two monitors which show a view from above the cooking area, so that you can see what’s going on inside the pots while the food is being prepared. As the dishes are finished, samples are handed around to everyone in the class. Also, audience members are encouraged to ask questions, and the crowd this night was very inquisitive.

We recently attended the aforementioned gluten-free soups class at Bob’s Red Mill. The class was taught by Laura B. Russell, the author of The Gluten-Free Asian Kitchen, which we are currently working our way through. The other upcoming gluten-free class happening there is a desserts class with Crave Bake Shop’s Kyra Busanich (see here for details). More information about Laura B. Russell is available at her website, www.laurabrussell.com. She also writes a monthly column for the Oregonian’s Food Day section called “Gluten Freedom” (click here for a list of previous columns), and is also a contributor to Portland’s MIX magazine and to Easy Eats and Living Without magazine.

The dishes included in the handout were: Moroccan Lentil and Chickpea Soup, Creamy Curried Millet and Vegetable Soup, Brazilian Cheese Puffs, Eastern-European Style Mushroom and Buckwheat Soup, Wild Rice Soup with Smoked Sausage, and Peruvian Quinoa Chowder. We got samples of the first four of these dishes, and they were all really delicious. The Moroccan Lentil and Chickpea Soup was my favorite. It’s got an amazing ginger, cumin, and cinnamon spice blend, and features fresh mint added at the end. The recipe for this dish can be found here at Russell’s website. This recipe happens to be vegan. A bunch of the recipes on her site are vegan/vegetarian friendly.

The items that prompted the most questions and discussion were the Brazilian Cheese Puffs. Fortunately, the recipe for this dish is also available at her website, here: Brazilian Cheese Puffs. Russell noted that a person could make larger sized puffs and use them for hamburger buns, or make smaller sized puffs and then stuff them to create hors d’oeuvres. She also noted that the most important ingredients are the tapioca flour, the milk, and the eggs. So a person could change up the cheeses used, and also try different milk substitutes.

During the break we went up and introduced ourselves. We had some questions about a recipe that we had tried out of the Gluten Free Asian Kitchen book. Russell was very friendly and was happy to have a long discussion about cooking dumplings with us. After the class, she was available for more questions and also to sign copies of her book.

We thought that this was a fun and rewarding class and would encourage anyone out there who is interested in food or cooking to check out the classes at Bob’s Red Mill. Upcoming classes can be found listed here. Note that not all of their classes are gluten-free. This one wasn’t really billed as a gluten-free class, but everything in it was gluten-free. If you wanted to attend this class but missed it, we were told that this class and the desserts class taught by Kyra Bussanich will be repeating in February. You can reserve a spot now by calling Bonnie at Bob’s Red Mill 971-206-2208 (Mon-Fri 8:00 AM to 5:00 PM).

Gluten-Free Dinner: Pork Tenderloin with Cherry Chutney

We were recently looking at cookbooks in Powell’s Books on Hawthorne. Specifically, we were checking out The New Best Recipe from America’s Test Kitchen, which also has a book that’s The Best Simple Recipes, which as the title would suggest, has the best recipes but for people who don’t have as much time. I checked out the simple book and felt like it isn’t exactly the kind of food we like to eat. Recently, someone gave us a subscription to Bon Appetit magazine, and there’s a section in the magazine devoted to recipes that are supposed to take 15 minutes or under. We’ve had a lot of success with those recipes, and just on a whim, we decided to see if there was something like it in the quick cooking section at Powell’s. Little did we expect, we found exactly what we were looking for!

I had to take a shot of this book from the side. Look at the size of this book! It’s giant! And it has 1100 recipes in it.

Bon Appetit Fast Easy Fresh by Barbara Fairchild

The Bon Appetit Cookbook: Fast Easy Fresh (2008) by Barbara Fairchild. Obviously, not all of these recipes are going to be gluten-free. But that’s what substituting is for. Also, the recipes are all supposed to take between 30 to 45 minutes to make. The book is divided up into different sections on soups, salads, sandwiches, different kinds of meat (fish, pork, beef, chicken, turkey, duck, and game), vegetables, breakfasts, sides, desserts, and even cocktails. The vegetable section is broken up by season so that you’ll actually be able to get the veggies for the recipes you want to make. One thing this book doesn’t have a lot of is photos, which is kind of disappointing, but still OK with me.

Cherries!

On to the recipe. It’s a quick cherry chutney over grilled pork tenderloin. This recipe takes advantage of the fact that cherries are available in stores right now, and serves four. Trader Joe’s has whole pork loins for a reasonable price. I added some things to it (marked in italics). These are: garlic & powdered ginger.

3/4 cup cherry preserves
3 tablespoons balsamic vinegar
3/4 teaspoon ground allspice
1/2 teaspoon ground ginger (or to taste)
2 garlic cloves, pressed

1 tablespoon vegetable oil
2/3 cup chopped onion
2 cups fresh cherries, pitted
1/4 teaspoon cayenne pepper (I substituted chili powder for more flavor and less burn)

1 pork tenderloin ( 1-1/4 pounds)

Obviously, the first thing you’re going to have to do is pit the cherries. If you don’t have a cherry pitting tool, you can do what I did and cut the cherries in half around the pip and then pop them out with a fingernail. If you cut it in half the right direction, you can get your thumbnail under the ridge that runs around the pit. Depending on how quickly your grill heats up, you may want to start it after you finish the cherries.

Make the Glaze: Mix the vinegar, allspice, ginger, garlic, and preserves in a small bowl. Pour 1/4 cup of this mixture into another container, and set aside for glazing the pork. The rest is going to go into the chutney.

The Chutney: In a pan over high heat, add some oil and let it heat up. Add the onion and saute for a minute. Add the chili powder, cherries, onion, and the reserved mixture from the preserves. Stir often and boil the mixture 8 minutes or until thick.

The Pork: Season the pork with salt and pepper, and then do your normal grilling and glazing routine. For a piece of meat like this, it means browning it in the hottest part of the grill, and then moving it to a cooler area to cook through. You’ll want to turn often and glaze it a lot. Cook until meat thermometer registers 145 F. You can speed up a pork loin by cutting it in half lengthwise. I did this to cut down on my cooking time.

At some point, put some kale in an aluminum foil packet with a little olive oil, a dash of salt, and some water. Put that on the grill 10 minutes before the pork is going to be done.

Serve!

One Last, Quick Note: This doesn’t have anything to do with gluten-free cooking, but recently Sienna went on a mission to find the best cooking thermometer made. She went to different stores and asked people for advice. She searched the Internet. After a long search, she was successful: the best meat thermometer ever. This is the Cooper Model DPP400W, and the nice thing about it is that it measures the temperature of the meat almost instantly. I kept trying to use other meat thermometers that would take like 5 minutes to read the temperatures and I was overcooking a lot of meat. This thermometer is awesome, and unlike the big meat thermometers that don’t really work unless you’re putting them into a roast or a whole turkey, this thermometer can be used to test the temperature of something as thin as a chicken breast. OK, back to our regularly scheduled programming.

Dr. Stephen Wangen at March GIG Meetings

Just a quick reminder to follow up on this post, but with more details.

The Portland Metro GIG will be hosting Dr. Stephen Wangen, author of Healthier Without Wheat: A New Understanding of Wheat Allergies, Celiac Disease, and Non-Celiac Gluten Intolerance at their March meeting. He will be speaking about his book and will be available for book signings after the meeting. Here is more information on this book (on Amazon). Dr. Wangen will also be speaking at the Eugene and Salem GIG meetings that same week. Here are the details:

  • Thursday, March 11, 2010 at 6:30 PM. Eugene GIG, monthly meeting held at the Lakewood Clubhouse, 1800 Lakewood Court, Eugene, Oregon. Contact:  Diane Connely,  dianecon@comcast.net or 541-343-0459
  • Friday, March 12, 6:30 PM. Salem and McMinnville GIGs, dinner and presentation at Marco Polo restaurant in downtown Salem, Oregon. Dinner included, $15 per person.  Reservations and pre-payment required. Contact:  Kristen Klay, kristenklay@yahoo.com or 503.581.3884 or Becky Crooke, beckycrooke@gmail.com or  503-393-2043
  • Saturday, March 13, 10 AM to 12 PM. Portland GIG meeting at Legacy Emanuel Hospital in Portland, Oregon, Room 1075. Contact: Lisa Shaver,  lisashaver@yahoo.com or 503.222.1315

Dr. Stephen Wangen is a state licensed and board certified physician, with a degree in Naturopathic Medicine from Bastyr University. Dr. Wangen specializes in digestive disorders and food allergies and has first-hand experience with food sensitivities, having himself been diagnosed with gluten intolerance and a dairy allergy.  Dr. Wangen is co-founder and Chief Medical Officer of the IBS Treatment Center in Seattle.  Dr. Wangen serves on the Board of Directors for the Gluten Intolerance Group of North America, and is the Research Director for the Innate Health Foundation.  Dr. Wangen has written two books:  Healthier Without Wheat (2009) and The Irritable Bowel Syndrome Solution (2006).  Dr. Wangen travels nationally speaking about these and related topics.

Giveaway! Triumph Dining Guides and Card Set

Hi everybody. We’re doing our first (and hopefully not last) giveaway here at Gluten Free Portland Oregon! Last week we did a review of the Triumph Dining Gluten-Free Guides, and now this week we’re going to give them away

Up for grabs are:

Triumph Dining Gluten-Free Guides

Triumph Dining Gluten-Free Cards

To make things more interesting, we’re going to give these away to three different people.

The Triumph Dining Gluten-Free Guide Giveaway:

What is up for grabs: The Essential Gluten-Free Restaurant Guide, The Essential Gluten-Free Grocery Guide, and The Gluten-Free Restaurant Rescue Pack. The rescue pack is the set of cards in different languages.

Who will win: To enter, simply make a comment to this blog post. On it, we want you to answer two questions. One: Which of the items you would want most. Two: Why. There is no reason to write a novel, but we are really interested to see your answers! We aim to give people the item they would prefer. (I can only afford to ship to the US and Canada, so people from other countries please don’t enter. Sorry!)

What they will win: I have one set to split up, so there’s going to be three winners. One person will win The Essential Gluten-Free Restaurant Guide, another will win The Essential Gluten-Free Grocery Guide, and a third will win The Gluten-Free Restaurant Rescue Pack.

When and how the winners will be chosen: The giveaway ends at midnight Pacific Time on Saturday, August 22. Winners will be chosen using random.org. We’ll keep generating numbers until a winner is picked for each item based on their stated preference.

Notification: Winners will be notified by email August 23 and will have until August 31 to get back to me. After that, their prize will be forfeited and awarded to someone else chosen with a random.org number.

Leave a comment to enter now!


Book Review: Triumph Dining Guides

First of all, thanks to Triumph Dining for sending us out some review copies (please see our new disclosure policy). I have to say that during the time I’ve worked on this blog, I’ve gotten used to thinking of the gluten-free community as being very grassroots. There are a lot of people with small businesses and I think that I get used to having to go to a lot of different places to get all the information I want about a particular topic. So for me it was almost overwhelming to get these three items in the mail and open them up.

Triumph Dining publishes The Essential Gluten-Free Restaurant Guide, The Essential Gluten-Free Grocery Guide, and The Gluten-Free Restaurant Rescue Pack. The book titles are self-explanatory. The “rescue pack” is a set of cards you can give waiters or waitresses at restaurants that explain gluten-free cooking in very clear language.

Triumph Dining Gluten-Free Guides

The Gluten-Free Restaurant Guide

Sienna and I tend to travel a lot and one of our favorite things to do when we travel is eat. (Actually, I don’t need to be traveling to love eating, but that’s another story.) The Triumph Dining Gluten-Free Restaurant Guide is a listing of over 5000 restaurants in all 50 states. As of this writing, the guide is in its fourth edition and it shows. It’s exactly 500 pages long.

Basic information about each restaurant is given:

  • What kind of restaurant (American, Seafood, Thai, etc.)
  • Pricing ($, $$, $$$)
  • What meals they are open for
  • Web address, if available
  • Address and phone number
  • Notes (call ahead, dedicated or not, alert your server, gluten-free pizza crusts, etc.)
  • GF menu or no GF menu

Restaurants are split into four groups depending on whether or not they have a gluten-free menu and whether or not they are a chain. The listings also have icons to designate the following:

  • Gluten-free menu available
  • Gluten-free specialty items available (beer, pasta, etc)
  • Dedicated gluten-free establishment
  • Chain Restaurant with a gluten-free menu

One thing that I’ve seen in other guides like this and that is missing here is driving directions from local highways. This makes it really easy to find your way to the establishment if you’re driving through a town or city.

At the end of the gluten-free guide is a section of lists and menus of 80 national and regional chains. Almost all of these have notes as well. Some of the notes are quite extensive and informative on their own. The real jewel in the crown of this book, however, is the first few chapters. These contain very helpful information about how to best deal with restaurants and waiters. Besides giving tips on how to convey information in a way that people will understand, the authors also talk about building short and long term relationships with restaurants.

The Gluten-Free Grocery Guide

This aims to be a guide that you can carry along with you to the grocery store so that you can look things up to see if they’re gluten-free or not. It is in its second edition and covers over 1,000 brands and 30,000 products.

The front section begins with an index, and continues with an introduction, a section of tips for grocery shopping, an overview of food labeling laws, and information on how best to use the guide. The guide itself is broken up into sections like most grocery stores are. So there’s a produce section, a baking supply section, a soup section, etc. At first I didn’t understand this way of organizing the book. I thought that there should be a master index at the end of the book where you could look something up. I still kind of think that there should be something like that.

However, I decided to test the book and thought of a couple of different things I might want to look up as if I were in a grocery store with the book in hand. I was able to find tamales very quickly (Prepared Meals, Trader Joe’s, Tamales, Chicken Tamales). And likewise, canned pears were easy (Canned Goods, Fruit). Bacon was just as easy (Meat, Bacon). Though I’m sure that sooner or later I would be able to stump the book, it does seem to be organized well.

The book ends with a list of common ingredients so you can see what is safe and what isn’t. The list looked pretty complete to me.

Although it’s an impressive book, I feel a lot more excited about the restaurant guide. Once you get used to reading ingredient lists and looking for all the different indicators for wheat, I think you get pretty good at it. A book like this would end up being a great supplement for people who, after reading a label, still find themselves unsure, or people who would rather consult a book than a list of ingredients.

Triumph Dining Gluten-Free Rescue Cards

The Gluten-Free Dining Cards

These cards are in English on one side and in other languages on the back. There are ten cards and the languages covered are: English, Chinese, French, Greek, Indian, Italian, Japanese, Spanish, Thai, and Vietnamese. As I mentioned earlier, the cards lay everything out very clearly. They are broken out into three topics: I Cannot Eat, Please Check, and I Can Eat. I think the I Can Eat section is an especially great idea because often times at restaurants, when a waiter or chef is presented with a food allergy limitation, it’s like they suddenly get amnesia and can’t think of anything they could ever feed you. Most people really want to be helpful and are happy when given some advice about what would work along with being told what won’t. At the end of each card there’s a nice “Thank You” and a box with instructions about cross-contamination. The cards are awesome. I definitely plan to have one on hand when we go to Italy in September.

Wrap Up

We are simply stunned at the amount of information and level of organization of these guides. They are very high quality and provide a lot of helpful insight and advice on how to be gluten-free. The information is organized in a thoughtful manner and helpful icons are sprinkled throughout each book. Although we’re kind of on the fence about the Essential Gluten-Free Grocery Guide, we’re unabashedly excited about the Essential Gluten-Free Restaurant Guide and the Gluten-Free Restaurant Rescue Card Pack. (Later Note: We are giving away these Gluten-Free Guides here. Enter to win!)

We want to know: Have you used either of these guides? Can you think of any uses for them that I missed? Let us know in the comments!

Times we have visited: n/a
Overall rating: 4 out of 5 stars
Price compared to “regular”: n/a

Final note: We find it a little uncomfortable to be advertising a product that we’ve reviewed, but we really think we gave Triumph Dining a fair review.

Gluten Free Food Fair Wrap-up

We got to the 2009 Portland Oregon Gluten Free Food Fair a little late. They were already doing the lottery drawings. We walked around and sampled a lot of food, took some photos, and talked to people at the booths.

Sift Gluten Free Bakery

Sift Bakery – They are a gluten-free and vegan bakery. A lot of cafes in Portland carry their cookies, which I think are pretty good. In my opinion they make the best packaged gluten-free cookie. They also had some cooking sauces there. They had a couple different kinds of Thai curry paste, a hot chili oil, a Thai hot sauce, and also a Thai peanut sauce. Their peanut sauce was good but I make better. ;) They also had falafel crackers that were really good.

Mississippi Pizza Pub

Mississippi Pizza Pub (See our review of the Mississippi Pizza Pub) – They were handing out squares of pizza. While we were walking around the tables, a couple of times I overheard someone tell a friend “There’s more pizza out. Let’s go!” The pizza was good. Sienna asked the guy there about how to get a crust more crispy and he said that olive oil is good for that. Now we’ll have to experiment!

muruku-dscn4067

Muruku Snacks – SCL Marketing – One of the more interesting items at the fair. These are basically like fried chow mein noodles, and are delicious. I love fried chow mein noodles!

Gloria's Delicious Gluten Free Desserts

Gloria’s Delicious Gluten Free Desserts – This person was selling dessert cookbooks. We tried her samples and they were really good.

New Cascadia Traditional Bakery

New Cascadia Traditional Bakery (See our reviews of New Cascadia Traditional Bakery) – We’re big fans of New Cascadia. They had a bunch of their gluten free products to sample. I tried a piece of their coffee cake and Sienna tried their cranberry raisin walnut bread.

Ener-G Foods

Ener-G Foods – Ener-G Foods had a booth, which I was really excited about. Mostly because they seem kind of hit-or-miss to me and it’s nice to sample a bunch of things without having to buy them. I liked their pretzels but wasn’t excited about their cookies, bread or bars.

Angeline's Gluten Free Bakery

Angeline’s Bakery – Angeline’s Bakery had a bunch of bread and cookie samples out. Their bread is very sort of white-bready, but good white-bready.

Some of the booths we stopped by but didn’t take photos of:

Papa G’s – They make different tofu meat substitutes which we both love, and also have a vegan organic deli with some gluten free items.

Wendy Cohan – Author of the Gluten Free Resource Guide, who also has classes on gluten free cooking. We talked to her for a while about making gluten free pizza crusts and she had a lot of tips for us.

New Traditions Bakery – I’ve looked these folks up on the internet and can’t find anything. They had a bunch of different kind of cheesecakes. The cheesecakes are free of gluten, nuts, eggs, and dairy, which brings up the question: What the heck are they made of? Whatever it is, there was a sign that they did contain soy. I thought they were good, although they really had more the texture of a frozen ice cream cake.

Lingonberries Market – The gluten free, wheat free, allergy-friendly foods grocery store in Vancouver Washington, which we’ve been to once, but keep meaning to get back to so we can take some pictures and do a review.

There were a lot more booths than I’ve included here. There were some booths selling baking mixes, one booth with exercise “power bars” that pretty much tasted like all the rest of the ones you’ve ever tasted, and even a cosmetics booth. After we left, we were waiting for the light to turn so we could cross the street, and a couple of people drove up in a van, rolled down a window, and asked us if it was worth going to the fair. We told them definitely yes. It’s always good to check out new things and find out what is good (or not) without having to buy so much stuff. We’re looking forward to next year’s food fair.

Book Review: Living Gluten-Free Answer Book

Living Gluten-Free Answer Book by Suzanne BowlandToday I’m reviewing the Living Gluten-Free Answer Book by Suzanne Bowland. This book promises “Practical Answers to 275 of Your Most Pressing Questions.” It was published by SourceBooks, Inc in 2008. Examples of questions it answers are:

“What should you do if you think you are gluten-intolerant?”

“What causes gluten-intolerance and celiac disease?”

“What are some strategies for eating gluten-free at restaurants?”

“How can you decypher food labels and medications?”

“If a food package says ‘wheat-free,’ is it gluten-free?” (No.)

“Could her lipstick be making you sick?” (Yes.)

The first four chapters of the book deal mostly with the basics, such as defining gluten intolerance and celiac disease, the symptoms of celiac disease, ways your life is going to change, what gluten is and how you can avoid it, and the possible consequences of not avoiding gluten if you have celiac disease.

Chapters five through nine build on the basics. Chapter five is about how to make your kitchen gluten-free. Six talks about different kinds of food you might find in a kitchen, like mixes, grains, pastas, frozen dinners, snack foods, or breads. Chapter seven reviews the grains, flours, and starches in more detail. So amaranth, buckwheat, Indian ricegrass, Job’s tears, millet, quinoa, ragi, sorghum, teff, the different kinds of rice flour, tapioca flour, potato flour, xanthan gum, and guar gum. It also has information about the differences between some of the flours and starches. Chapter eight is about shopping for gluten-free items. Among the topics of this chapter are where to buy flours, pricing of gluten-free items, and how to get a store to carry your gluten-free items. Chapter nine is about some non-food items you wouldn’t think about, like medicines, toothpaste, lip gloss, and other bathroom items.

I don’t want to keep going chapter by chapter, but the rest of the book includes such topics as tips for traveling, dining out, cooking, children, social events, health and nutrition, and developing coping strategies to deal with cravings or disappointments.

Finally, there are two appendices. Appendix A has tips and substitution solutions for gluten-free cooking and baking. Appendix B is an extensive directory of gluten-free businesses.

That’s a lot of ground to cover. Suzanne Bowland’s writing is pleasing and easy to read. It is the sort of reference book you might find yourself reading just for entertainment. I’ll very often pick it up to get an answer to a specific question and then find myself reading the next section. But at its heart it really is a reference book. At the end of the book is a whopping twenty-six page index, so if an answer to your question is in the book, you should be able to find it without a problem.

My one complaint with the book is that sometimes the author spends too much time answering a question that to me seems simple. For example, a question like, “Is something that is wheat free also automatically gluten-free?” seems pretty straight-forward to me, but Bowland takes a page to answer it, and she also seems to complicate the matter by talking about oat contamination. This bothered me until I realized that the book is written so that each question is answered as fully as possible in its own section. That way, a person who wants to know about one thing can look it up and get a complete answer without having to read the whole book.

While I still think it may be that this book goes into too much detail about some questions, it is very thorough, and as I said, it is an interesting read. Bowland’s writing is easy to understand and compelling. There’s something for everyone, and all the information is organized and indexed in a fashion that makes it very easy to find an answer to any question you may have. I think it would make a great addition to anyone’s gluten-free library.

We want to know: Do you have a favorite book for the gluten-free diet? How about a favorite cookbook? Let us know!

Overall rating: 4 1/2 out of 5 stars
Price compared to “regular”: Same price! But it’s a book so… Yeah.

The Living Gluten-Free Answer Book – Suzanne Bowland – 2008
ISBN-10: 1402210590 – See this book on Amazon

Gluten-Free Bread Recipe Review – Basic Millet Bread

Not too long ago I was on Amazon’s site and one of the reviewers there was saying that all the bread recipes from Bette Hagman’s book, The Gluten-Free Gourmet Bakes Bread were bad and tasted funny. We already reviewed a recipe from her book here , so we know THAT’S not true, but I figured that as we make more from the book we would share our experiences. Like we said before, there’s something in this book for everyone, especially if you are gluten intolerant or celiac.

So on to the bread. The original recipe for the bread I’m reviewing today has only millet flour, corn starch, and tapioca flour, which means it’s pretty low on the number of flours you need. (Apparently, though, when buying Millet flour you need to check to make sure it is not contaminated.) This is her “Basic Millet Bread” recipe on page 82. We also now have a millet bread recipe posted on Gluten Free Portland dot Org.

So as I said, on to the bread. This is another great recipe. It ended up being a lot like a whole-wheat sort of bread. We added some teff flour to this recipe. Basically we replaced half of the tapioca flour with teff flour. Sienna followed the directions from the book but made the following changes: She used an egg instead of egg replacer (because we didn’t have any.) She used canola oil instead of butter and, following the directions for this in the book, decreased the amount of water to offset the change. She didn’t add gelatin. She used vinegar instead of dough enhancer. She added two tablespoons each of pumpkin seeds and sunflower seeds. Then she put it all in the bread maker (following the bread maker manufacturer’s instructions of course) and BAM!

basic-millet-bread-dscn2804

Sorry about the dark photos. I need to invest in some better lighting for our Gluten Free Recipe Laboratory.

basic-millet-bread-dscn2805

Sienna loves this bread! I like it too, but not as much, I’m afraid. It is fluffy and toasts up really well. Like the last one we reviewed, this is the kind of bread that is great for making sandwiches. It also toasts like a champ and tastes great with jam or with eggs and bacon.

Did I mention that we used a bread machine to make this bread?