Tag Archives: gluten

Thank You Twisted Tomato!

Just a quick shout of thanks to a GREAT restaurant!!

If your travels bring any of you, as they have me, to Nelson BC, eat at the Twisted Tomato!

My hubby and I were there the other night because they have Gluten Free pizza crusts (made with white rice flour) and gluten free pasta!

I had the Bacon Cheeseburger Pizza (hold the onions). It was FANTASTIC! I’ve missed pizza SO much!! The crust was thin, tender, and terrific! Even my hubby agreed! Thought about taking a photo with my phone – but that would’ve involved stopping eating!
LOL!!

I saved three pieces for the next day – as I’ve always LOVED cold pizza. I wanted to see how the crust stood up to a day in the fridge. The answer? Great! This is now going to be a fave for me when I’m in Nelson, and apparently they’re opening in nearby Trail!

I haven’t tried they’re pasta yet, I’ll blog when I do!

🙂

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Updated the blog!

My blog now has a new page with a complete explanation of what Fructose Malabsorption is, the symptoms, the foodplan, etc!

Tried to make it both fun and informative!

🙂

AVT

Gluten-Free Wackiness…

Well, as I mentioned yesterday my latest wheat-free baking was inedible.  I tried a classic wacky cake recipe.  If you’ve never baked Wacky Cake (and can have wheat) google the recipe and give it a go!  I grew up on Wacky Cake and it’s great.  Traditionally it’s chocolate, and the recipe was apparently developed in the Depression during food rationing.  Wacky Cake requires no eggs, no milk, and no butter.  It’s great for vegetarians, people allergic to eggs, lactose intolerance…. great cake.  Also, there’s no dirty dishes!  You put all the ingredients directly into the cake pan and stir it with a fork, so it’s perfect for kids.

I checked out a few websites and decided to substitute sorghum flour, potato flour and tapioca starch for the flour.  I also added 1/2 a teaspoon of xanthan gum to “capture” the air from the leavening.

They came out very flat.  I think part of the problem is I was TOO CONFIDENT since I’d baked this so many times before.  Traditional wheat Wacky Cake is VERY forgiving – I’ve even made it with Extra Virgin Olive Oil (because I was out of veggie oil), Hot Chocolate Mix (because I was out of cocoa) and Malt Vinegar (because I had no white vinegar)..AND..I baked it in a loaf pan.  It still tasted good!  As a result I threw in a couple of handfuls of ground hazelnuts – I think this made the texture too course and allowed the air to escape.

I think I also need more xanthan gum, to capture the air.  The chocolate chips I threw in sank right to the bottom, the texture of the cupcakes was very crumbly and the bottoms were oily.  Everything separated.  The nice thing is, Wacky Cake is very cheap to make!

I picked up the America’s Test Kitchen Annual cooking magazine – a “best of” thing and there was a great recipe for Guinness Beef Stew.  I going to christen our slow cooker with it – though I can’t get hold of one bottle of Guinness!  I have to buy a whole six-pack and neither myself nor my sweetie are beer drinkers.  Also, I don’t know if Guiness has wheat.  I picked up a single large bottle of an English Ale – St. Peter’s Organic – which is apparently wheat-free, so I’ll try that.

I should get off the computer now, as I start my new job at the hardware store in the morning!

🙂

AVT