Tuesday, May 25, 2010

Another Gluten Free Pasta

Another attempt at pasta. I enjoyed the Schar pasta that I had
bought much more so than the Tinkyada which had no flavour whatsoever.
The Schar pasta, as I've written about was good but really didn't heat up well. It sort of
defeats the purpose of making a big batch of sauce if it's not easy to
have noodles to eat.

That's one thing I haven't done in a while. Make my own sauce. Soon though.

I was told about a bakery nearby that had gluten free products according
to a sign in their window. So naturally, I was excited to go. I've been
there before and it was full of warm, crusty Italian rolls and breads.
I asked about the gluten free products and they pointed me to the only
things they carried. Corn pasta and spelt pasta. So they were 1 for 2,
I guess, since spelt is not allowed. Nor would I even try it if I could
since I don't particularly like the word "spelt". That's me. Super
picky but yet a food snob.

I bought a package of the penne and put it away at home along with all the other pastas I've picked up and have yet to try.

A whiff of homemade tomato sauce one day made me crave pasta though and I decided this would be the package I would try.

"The Le Veneziane corn pasta gets its characteristic golden color from its rich natural carotenes (vitamin A). This corn pasta has a delicate and gentle taste that allows it to work
with any sauce. It taste just as good as (some say better than) regular wheat pasta.

Le Veneziane corn pasta embodies Italian pasta making traditions at its best."

This was good.  Really really good. I didn't taste too
much of a corn flavour but this might be my new go-to pasta. Easy to
cook, not too starchy, not mushy, not brittle. As Goldilocks would say,
" It was just right".

I made the whole package and the leftovers, I rinsed in cold water to stop the cooking, then put a
little olive oil on the noodles so they wouldn't stick. I had a really
good feeling about the pasta. Threw some sauce on top and brought it to
work the next day for dinner. My gutsy Move of the Day? Not bringing
any other meal to eat. If this didn't heat up well and turned into
mush, I would have absolutely nothing to eat other than my snacks.


It was fantastic heated up as well. All in all, just like normal, eating for one meal and having great leftovers.

Now, I think it might be time to start making my own tomato sauce again.

Tuesday, May 18, 2010


I've had pasta 3 times since I've been gluten free. I love pasta. Love to go for Penne with Tomato Sauce. I'm so plain... but why mess with a good thing.

I haven't been to a restaurant to try their rice pastas yet though.

I've tried Tinkyada and found that it had no flavour. The texture was fine but it just seemed strange, like something was missing.

Then I tried Schar penne and I've had that twice now. It's a fantastic substitute for me although it didn't heat up the next day very well but that could be my technique so I'll have to try again.

Tuesday, May 11, 2010

Ahhhh Scones.....

I was driving through the States, just outside San Francisco when we stopped in at Whole Foods to buy some dinner items. I found the Whole Food's brand of Cranberry Orange scones. This was before I really started baking my own gluten free items. Very dry. Not a ton of flavour. Certainly not great at room temperature and well, we didn't have access to a microwave.

I torment myself. I read the King Arthur Flour blog. Sometimes just for the photos. The photos can be mouthwatering. They recently had a blog post on Gluten Free Brazilian Cheese Bread which I really want to try since I had some at the Farmer's Market on Granville Island in Vancouver.
But prior to that, some time ago, bookmarked and saved was a recipe for Scone Nibbles or a copycat version of Starbucks scones. http://www.kingarthurflour.com/blog/2009/06/10/a-tasty-nibble-an-ideal-nosh-sugar-glazed-mini-scones/

Now, I made some focaccia last week with a gluten free bread flour mix and didn't label it. So of course, what did I accidently use when I made these scones? Yeah, that's right. Oh well, they were still amazing. I really can't complain.

I didn't have enough chocolate chips or vanilla extract so I used my white chocolate chips with some butterscotch extract and then some amaretto flavouring for the glaze.

That's right. White chocolate butterscotch scones with amaretto glaze. So much yum!

This post is linked to Simply Gluten Free's Gluten Free Photo Contest. 

Thursday, May 6, 2010

Gluten Free Rhubarb Coffee Cake

One of the best parts of spring. We transplanted some when we moved and it's not quite ready yet but happily, someone brought about a dozen stalks to us.

I've found some jams and other uses for it but I always loved Rhubarb Cake from Best of Bridge cookbook.

I can never admit the most common way I eat rhubarb though.

I've had a few good successes with a general gluten free flour mixture so it's time to give the cake another go. It's a very forgiving recipe since I was short on eggs and forgot the vanilla and it still turned out wonderful.

1 1/2 cups brown sugar
1/2 cup butter
2 eggs - I only had 1 so I used it and then 1/4 cup applesauce
1 cup sour milk ( 2 tbsp vinegar, 1 cup milk)
1 tsp baking soda
1 tsp salt
2 1/4 cups gluten free flour( I used 2 parts brown, 2/3 part potato starch, 1/3 part tapioca starch)
1 tsp xanthan gum
1 tsp vanilla - oops, I forgot this
1 1/2 cups rhubarb, chopped fine

1/2 cup brown sugar
1 tsp cinnamon

Cream brown sugar and butter, add eggs and beat well. Add sour milk, soda,salt and flour.
Mix well and add vanilla and rhubarb.
Pour into 9x13 greased and floured pan.
Mix brown sugar and cinnamon and sprinkle on batter.

Bake at 350F for 45 minutes.


It makes it utterly amazing. I'm sure you don't want that. Ick....Ughh, No thank you!

Okay, I lied.

Add the caramel sauce.

This post is linked to Simply Gluten Free's Gluten Free Photo Contest.

Check out some other cake recipes on Gluten Free Homemaker Gluten Free Wednesday - Cake Recipes