Tag Archives: gluten-free baking

Gluten-Free Hummingbird Cake

Gluten-Free Hummingbird Cake

It all started so casually with a simple question: “Ever had hummingbird cake?” An image of four and twenty blackbirds in a pie immediately started to swirl through my mind. But I knew that wasn’t the correct answer. No, I’d never even heard of it. Kathleen Cwirko, the talented stylist who helped to orchestrate the photo shoots for my upcoming cookbook gave me a quick smile and wrote down the name of the cake on a little piece of lilac […]

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The Gluten-Free-Bread Baking-with-Psyllium-Husks-Powder Test

If my email box is any indictor, some of you have been wondering if psyllium husk REALLY is the next best thing since sliced gluten-free bread. This bulk laxative, fiber supplement, and colon cleanser is produced from the seed of the Plantago plant (a plant that has a long history of medicinal use here on earth). I wondered about it, too, especially since several cookbook writers and many bloggers started using it a couple of years ago to replace xanthan […]

The Wild West Days of Celiac

The Wild West Days of Celiac

Most of you who’ve heard me speak, or taken a class with me, or use the recipes and advice in my cookbooks, my foodphilosopher.com website, or here on this blog, know that I find it difficult to say much of anything in just a few words. Perhaps that is the philosopher in me, but I love the luxury of more leisurely writing. I like to linger over my thoughts and I like having the time to play with my words […]

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The Big Gluten-Free Flour Test: Thomas Keller’s Cup4Cup versus Authentic Foods GF Classic Blend

Admit it. You’ve been wondering whether Thomas Keller’s new Cup4Cup gluten-free flour is worth the $19.95 (for three pounds) price tag. So was I. Thomas Keller, the extraordinary culinary talent and restaurateur embraced “gluten-free” in a serious way. First his restaurants, The French Laundry in California and Per Se in New York City, started to serve delicious, imaginative gluten-free bread and pastry to gluten-intolerant diners. And then late last summer, he put his stamp of approval on a gluten-free flour […]