Hello dear readers. I haven’t forgotten about you. I have been working on a very exciting ice cream project. My business partner and I are launching a new ice cream brand called “Luca and Bosco” (named after our adorable puppies). Why is that relevant to you? Because everything we make is going to be gluten-free – the ice cream, the cones, the toppings, the cookies and even little ice cream cone shaped dog biscuits will be made completely gluten-free. This weekend I made a chocolate and beer ice cream using Bard’s Tale gluten-free beer for St. Patrick’s Day. My business partner isn’t gluten-free but has been an incredible friend making sure that I can eat everything we make. She even dedicated her waffle cone iron to being gluten-free to make sure it didn’t become ‘contaminated.’

We’ve been working on it since October and went to Ice Cream University in January at Penn State to learn all about the science of ice cream (and yes, we were sporting sexy hairnets a good portion of the time). Right now, we’re looking for commercial kitchen space and trying to raise money for a commercial machine and blast freezer all while working our demanding day jobs. We can use all the help we can get. If you live in the NYC area you can get ice cream as a reward for donating, but we will also ship cookies and toppings to those of you living outside of NYC. I hate asking for donations, but since neither of us can afford it on our own, we’re hoping that a little bit of help from a lot of people will get us there! Kickstarter is a great way to help dreams get off the ground.

In the meantime, I’d like to share with you some of the things I’ve figured out in experimenting with gluten-free waffle cone recipes and give you one to play with. I’ve used three different base recipes and many combinations of gluten-free flours and this is the sturdiest with the best flavor yet. Many of them will make a delicious ‘waffle cone topping’ but won’t be sturdy enough to function as a cone or, my favorite, a waffle cone bowl. If you stray from the recipe below, one thing to keep in mind with adapting another recipe is that in general you will need to add a touch more gluten-free flour mix or a little extra egg white to a traditional, “glutenous” recipe, but this is what has worked best for me so far.  I promise to update it if I make any improvements.

Gluten-Free Waffle Cone Recipe (adapted from Chef’s Choice)
Ingredients:
1 whole large egg, room temperature
2 egg whites, room temperature
¼ teaspoon salt
½ cup granulated sugar
¾ cup gluten-free flour mix – I used Cup4Cup, Pamela’s mix did NOT work for this recipe due to the extra fat content from the nut flour
2 Tablespoons butter, melted and cooled

Directions:
Preheat your waffle cone machine (I’ve been working with this model at home). Beat the egg, egg whites and salt in a small bowl with a fork. Add the sugar and beat until the sugar is incorporated and the egg has lightened in color slightly, about 1 minute. Gradually add flour, ¼ cup at a time and beat until all lumps are gone. Add the melted butter and stir until well blended. Spoon one heaping tablespoon into the center of the iron and gently close the top to bake. Firmly close the top of the iron after baking for a 15-30 seconds. I found if I pressed down firmly to start the cones would become too thin and breakable. Bake for 60-90 seconds according to your color and doneness preference. If you don’t bake long enough they won’t be crispy but if you go too long they will burn or crumble apart too easily. It will take a few tries for you to work it out on your machine and the exact amount of batter will take a couple tries as well.
Quickly remove the cone from the iron and move it onto a clean dishtowel or cloth. Use that to help you roll the cone (your waffle cone iron should come with a mold) or place it over a small upside down bowl to shape it into a waffle cone bowl (my favorite!!!)
Even once you have figured out the recipe/technique, they will still be fragile – but that won’t diminish their flavor and can still be used as an exceedingly excellent ice cream topping.

Let me know if you have any questions and please take a minute to check out our campaign on Kickstarter.

Happy almost spring!

My friend Mark, mentioned in my previous post on Annisa and Savoy, recently became very domestic. A man who previously avoided the kitchen, leapfrogged over a simple weeknight meal to dive right into the more complicated world of pastries. Then not satisfied with the relatively simple challenge of a ‘regular’ cookie, he decided to take on gluten-free baking as well. I’m not quite sure what has come over him, but I am happy to be a benefactor.

When he first came to me for advice on how to adapt his Ranger Cookies recipe to be ‘Catherine-friendly’ I sent him a link to this gluten-free cookies post and told him he needed to experiment along the way. He was meticulous in making sure that none of his ingredients or supplies were cross-contaminated in his care or in previous processing. When he brought them to a BBQ I threw earlier in the summer, no one could believe they were gluten-free. My friend Erica even got nervous when she saw me eating them, because “they are too good to be gluten-free.”

I am lucky to have such caring friends, so I feel the need to pay it forward by sharing the recipe with you. He tells me this version is even improved from the batch he brought to the BBQ; they were a resounding success with his coworkers. He’s offered to make some for my upcoming birthday. I can’t imagine a more delicious way to celebrate.

Gluten-Free Ranger Cookies (makes 12-14 three-inch cookies)

Ingredients:
1 cup Gluten-Free Pantry all-purpose flour mix
1/2 teaspoon baking soda
1/4 teaspoon baking powder
2 cups gluten free corn flakes (crush them to lessen the air in the
measuring cup)
1/8 cup flax seeds
1/4 cup semi-sweet chocolate chips (I find about 1/2 cup starts
getting too sweet)
1 cup gluten-free rolled oats (quick oats work better but can’t find gf version)
1 cup flaked coconut (packed into the measuring cup since flakes have
lots more air than shredded coconut)

1/2 cup light brown sugar
1/2 cup cane sugar
1 stick unsalted butter (8 Tablespoons)
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs room temperature

Directions:

Preheat oven to 355 degrees Fahrenheit.

In a large bowl sift together flour, baking soda and baking powder. Stir in corn flakes, flax seeds, chocolate chips, oats, and coconut. In a large stand mixer combine sugar, butter, salt, vanilla and eggs. Gradually add the dry mixture 1/2 cup at a time while beating on low speed until thoroughly mixed.

On a slightly greased cookie sheet place heaping tablespoons of cookie dough at least 2″ apart.

Bake for 12-13 minutes, until golden brown around the edges, be careful not to overcook, checking at 10 min for doneness.

Photos (and cookies) by Mark Chen.

 UPDATE: Tully’s has been rebranded as Tulu’s Gluten-Free Bakery

I first heard rumors of Tully’s new line of gluten-free baked goods on twitter back in October.  I found their cute web site, with drool-worthy photos, but at the time it didn’t have much info.  Then I got an email – they wanted me to sample their wares.  They didn’t yet have distribution, but it didn’t take long for the buyers at my local health food store and even Zabar’s to get on the Tully’s bandwagon.  Then, just yesterday I got an email from a friend alerting me to the arrival of Tully’s Gluten-Free Bakery in the East Village.  Oh joy!  Finally, Manhattanites avoiding gluten can enjoy a cupcake from a charming little bakery like the rest of the sweets-obsessed New Yorkers.

While Babycakes offers a range of gluten-free treats, they don’t have a dedicated gluten-free facility so there is always a risk for cross-contamination.  Tully’s new shop though? It’s completely gluten-free!   Not since Happy Happy Happy, shuttered have we had a truly gluten-free bakery in Manhattan.

The shop is on 338 East 11th between 1st and 2nd Ave is opening in mid-January 2010. I can personally vouch to the deliciousness of their cookies, brownies and cupcakes. The oatmeal raisin cookies are so tasty, my gluten-glutton co-worker who considers himself an ‘oatmeal cookie connoisseur’ deemed them “spectacular.” The brownies are moist and chocolate-y and the memory of the frosting on the adorable mini-cupcakes is making my mouth water as I type. Those sweets plus an expanded menu of gluten-free goodness (including paninis!) will be available once the retail space opens.

Fear not you, non-NYers, you can order the brownies and cookies online for delivery across the country.

I asked Tully herself to give us all a little background on her and the gluten-free bakery.

Q&A with Chef Tully:

What inspired you to start a gluten-free bakery? When is it opening?

I had been cooking professionally for four years before I was diagnosed as gluten intolerant. I went for a while without any baked goods, which was pretty devastating, until I got back in my kitchen and began experimenting. I started with box mixes and gradually worked up the courage to try gluten-free flours. I came up with some really great recipes and wanted to share them with the rest of the GF community. It is still hard for us to find freshly baked, delicious treats, and I want to change that! I hope to open my retail location in mid-January.

Will you be expanding your menu beyond the items currently offered on your Web site?

Yes, we will be baking six different varieties of cupcakes daily in both mini and regular sizes. There will also be muffins, scones and cookies, along with a few vegan items. We will also have several different gluten-free paninis.

Is your kitchen a dedicated gluten-free facility?

Yes, we will be 100% gluten-free!

How long have you been following a gluten-free diet?

Almost a year and a half, I was diagnosed in July 2008.

What did you miss the most when you were first diagnosed?

Cupcakes and sandwiches. Thank goodness I can eat them now!

What was your first job in food?

My internship at Gramercy Tavern right after culinary school.

Gramercy Tavern is one of the top restaurants in NYC. What was your biggest takeaway?

Working at Gramercy Tavern actually made me become more excited about the idea of working in catering, where the menu changes everyday, and there is more time in advance to prepare each dish.

What was the biggest challenge when you started baking gluten-free? Biggest triumph when you finally figured it out?  

I really wanted every one of my products to taste exactly the same as gluten baked goods. Once I figured out how to make that happen, I was thrilled!

Are there any gluten-free baked goods you are still working on but haven’t been able to adapt to gluten-free yet?

I’m working on gluten-free donuts and would love to be able to make a great loaf of homemade bread. I am also testing out more vegan items to add to the menu.

How long have you lived in NYC? What are your favorite gluten-free restaurant finds in New York?

I’ve lived in New York for about four years now. The pizza at Pala in the Lower East Side is incredible. Caracas in the East Village has amazing arepas made entirely of masa (corn), and I love the falafel at Taim in the West Village.

What’s your favorite trick for eating gluten-free on the go?
I always bring a few slices of gluten-free bread when I travel or for sandwich orders at lunchtime. Mary’s Gone Crackers are a staple for cocktail parties.

What’s your favorite type of apple?

Organic Fuji

What’s your favorite cooking show?

The Barefoot Contessa and Top Chef

What’s one ingredient you can’t live without?

Cheese….any kind! And corn tortillas

What would you wish for your last meal?

An H&H onion bagel toasted with cream cheese. Oh how I miss those.

While NYers wait for the opening, you can find Tully’s gluten-free cookies and brownies at S’mac, Royale Bakery, Ground Support and more.

Tully has also generously offered a giveaway to one lucky reader – you will get the choice between a Tully’s sampler pack including brownies and both types of cookies to be shipped direct to you or a dozen mini-cupcakes if you live in the NY area and want to pick them at the bakery once it opens.

To enter, leave a comment telling us what you hope to see on Tully’s new menu by 6pm Eastern on Monday December 28th, you must live in the U.S. to be eligible. Blog or tweet about this giveaway and link to this post and you can comment twice (be sure to put @yumcat in the tweet) which will increase your chance of winning.

Happy Holidays!

I heart almonds. I heart cookies. I heart Paris. So the fact that I love the French version of macaroons should not be a surprise. I first tasted these delicate cookies when visiting my best friend in Paris more than 10 years ago. Now these are not the coconut confections that may first come to mind when hearing the word ‘macaroon’ but are sweets made with almonds that will almost melt in your mouth.

For my birthday this year, my best friend sent me a package of French macaroon cookies from a cute spot in NYC called Macaron Café. She had double checked with them that their versions of the cookies were gluten-free and had them deliver a special package to my apartment. (Yes I have wonderful friends, and I am constantly grateful for them)

This week I discovered another source for gluten-free French Macaroons a few blocks from my office at La Maison Du Chocolat. They have a little coffee shop in addition to their ‘take-home’ offerings. So yes, I can get chocolate, cappuccino and macaroons all in one place less than three minutes from my office. I can already tell this is going to be a dangerous temptation.

And since I know most of you don’t live in NYC, I also want to share a few recipes to make your own French Macaroon Cookies at home. They may not be as pretty as the ones you see here, but they are absolutely delicious with the crunchy exterior and chewy center you’ll find in the cookies at the bakeries.

Gluten-Free Macaroon Cookies Recipe FIVE ways (adapted from recipe on Delphi Forums Celiac Listerv)

Almond Macaroons

Each recipe makes about 2 dozen 2-inch cookies

Ingredients:
3 cups (12 ounces) blanched slivered almonds (measure without packing or shaking the cup)
1 1/2 cups granulated sugar
1/3 cup plus 1 Tablespoon (3 large) egg whites
1 teaspoon gluten-free almond extract

Directions:

Set racks in upper-middle and lower-middle levels of oven and heat oven to 325 degrees. Line two large cookie sheets with parchment paper.

In a food processor fitted with the metal chopping blade, add the almonds and process 1 minute. Add sugar and process for 15 seconds. Add egg whites and almond extract and process until the paste wads around the blade. Use a spatula to scrape down the sides of the processor bowl. Process again until stiff but cohesive, about 5 seconds longer. It should be similar in consistency to marzipan or pasta dough. If the mixture is crumbly or dry, turn machine back on and add water by drops through feeder tube until proper consistency is reached.

On the cookie sheets lined with parchment paper, spoon just under 2 tablespoons of paste for each macaroon, spacing the cookies 1 1/2 inches apart.

Bake macaroons, switching cookie sheet positions midway through baking, until golden brown, 20 to 25 minutes. (If overbaked, macaroons will dry out rather quickly when stored.) Remove from oven and leave on parchment paper until completely cooled or they may tear.

Can be stored in an airtight container for at least 4 days or frozen up to 1 month.

Fudge Almond Macaroons
Follow recipe for Almond Macaroons, decreasing almonds to 1 1/2 cups (6 ounces) and adding 1 cup dutch-processed cocoa and 1/4 teaspoon salt along with the sugar. The macaroons will be done when they have cracked lightly across the top.

Pine Nut-Crusted Almond Macaroons
You will need 2 to 3 extra egg whites and 2 1/2 to 3 cups pine nuts. Follow recipe for Almond Macaroons, rolling paste into balls between your palms. Dip each ball into a beaten egg whites, then roll in pine nuts, lightly pressing with your fingertips. Transfer cookies to baking sheet and flatten slightly with fingers, making inch-wide buttons.

Lemon Almond Macaroons
Follow recipe for Almond Macaroons, making the paste without water. Add 2 Tablespoons grated lemon zest (approx 2 large lemons) and process 10 seconds longer.

Pistachio Macaroon Button Gluten-Free Cookies Recipe

Makes about 4 dozen cookies

The skinning of pistachios is a nuisance, but there is no point in bother with this recipe unless it is done. Make sure to get pistachios that are raw or only lightly toasted. The flavor of these macaroons becomes more intense the day after baking

Ingredients:
1 1/4 cups (about 6 ounces) shelled pistachios
1/2 cup granulated sugar
1 teaspoon lemon zest
pinch of salt
2 Tablespoons (1 large) egg white

Directions:

Boil pistachios hard in several quarts of water until skins begin to loosen, about 3 minutes. Drain nuts, then plunge into bowl of cold water. Let stand in water for a few minutes. Remove skins, tossing skinned nuts onto paper towel-lined tray.

Thoroughly dry skinned pistachios on baking sheet set in center position in 200 degree oven, approximately 45 minutes. Remove tray from oven before nuts begin to give off roasted aroma or take on any color. Increase heat to 325 degrees to preheat oven as you continue to prepare the cookies.

Set aside 48 pistachios. Turn remainder into bowl of food processor, fitted with the metal chopping blade, and grind fine. Add sugar, lemon zest, salt and process 1 minute longer. Add egg white and process until dough wads into moist clumps.

Roll dough into 1-teaspoon balls and arrange 1 inch apart on baking sheet lined with parchment paper. Make dimple in center of each ball with moistened finger tip and press a reserved pistachio into each crater.

Bake cookies until they look try and have just begun to color, 10 to 12 minutes. Remove from oven and set baking sheet on cooling rack. Let macaroons cool completely before peeling them off parchment paper.

For those of you not cooking:

Macaron Café
Address: 161 West 36th Street (btw 7th Ave & Broadway)
New York, NY 10018
Phone: 646-573-5048

La Maison Du Chocolat
Address: 30 Rockefeller Plaza, 49th Street between 5th and 6th Ave
New York, NY 10020
Phone: 212-265-9404

It’s been difficult to figure out how to get my “blogging mojo” back after writing about David’s passing. I think the best way is to write about friendship (and food). Since being diagnosed with Celiac and adopting a gluten-free diet, I have been truly struck by the kindness and support of my friends and family. This weekend my friend Matt had a housewarming party. As he was getting menu together he mentioned that he was making a Rhubarb Crumble. I asked all about it.  I knew I wouldn’t be able to enjoy the fruits of his baking adventures, but I still like to hear about food creations, even if I can’t actually partake.  He went through the ingredients with me to see if there was any chance it would be gluten-free. After looking over the recipe, I explained that there are gluten-free oats but that a cup of flour put the recipe in the off-limits category. I told him not to worry, but jokingly asked him to remind me not to kiss anyone at the party.

I was sad not to be able to eat rhubarb one more time before the season was over, but I was used to not being able to eat desserts at parties. I try to view it as a helpful way to keep from over-indulging. After all, I would be able to eat all of the fruit and cheese he would include in his party menu spread.

But as a big foodie, Matt never wants me to miss out on the delicious adventures. He offered to make the crumble gluten-free if I gave him the necessary supplies. The next morning he came to my office to pick up the gluten-free oats and gluten-free flour mix. He made two versions of the crumble, one was gluten-free and one was gluten-ful. He even made the gluten-free version first to help prevent any cross contamination with the regular flour.

When I arrived at the party, he had saved the gluten-free version to make sure I was able to sample his gluten-free handiwork. It was fantastic. I topped mine with loads of Cool Whip. What can I say, I love me some frozen topping.

The rest of the party-goers indulged with as much relish as I did, never realizing there was a difference between this crumble and the gluten-ful one they ate earlier in the evening.  I am so grateful to have friends willing to go to such lengths for me.

Gluten-Free Rhubarb Crumble Recipe (adapted from Matt’s Mom’s recipe)

Ingredients:
For crust and topping:
1 cup gluten-free oatmeal
1/2 teaspoon salt
1/2 cup unsalted butter
1 cup brown sugar
1 cup gluten-free flour mix

Filling:
4 cups diced rhubarb
1 cup water
1 cup granulated sugar
1 – 2 Tablespoons cornstarch
1 teaspoon gluten-free almond extract
1/4 – 1/2 cup chopped nuts
1 can cherry pie filling

Directions:
Preheat oven to 350 degrees Fahrenheit.

Mix oats, brown sugar, flour, salt and butter in a medium bowl. Press half of mixture in bottom of a lightly greased 9X13 casserole dish.

Boil sugar, water and cornstarch together until thick, add almond flavor and pie filling. Put rhubarb on top of crust and spoon the warm mixture over rhubarb. Sprinkle rest of crust mixture over this.

Bake 350 for 45 minutes. Serve warm or at room temperature with a big dollop of whipped cream.

Matthew would also like me to point out that rhubarb pies are vastly superior to strawberry-rhubarb pies. His position is that the flavor of rhubarb is so distinct and interesting, that “cutting” it with strawberries is a “wuss move” and they don’t really synergize, but turn into bland “berriness.” So for those of you who have been wary of trying rhubarb without its frequent partner, this recipe will convince you.

Round three of my Becky Crocker Gluten-Free Mix reviews includes a winner and a loser.  The gluten-free brownie mix gets a BIG thumbs up. The gluten-free Devils Food Cake Mix, um, not so much.

So after purchasing six-packs from Amazon.com for the Gluten-Free Yellow Cake Mix and the Gluten-Free Chocolate Chip Cookie Mix from Betty Crocker, I received a sample pack from MyBlogSpark with all of the varieties.  I had an invite to a dinner party last week and used that opportunity to get a broader group of gluten-gluttons to taste the brownies and chocolate cupcakes.

Just from my tasting before the dinner party, I knew the Devil’s Food cupcake were not up to muster.  I tried smothering them in frosting (since at its best a cupcake is merely a frosting delivery device), but it wasn’t sufficient.  I would expect a Devil’s Food Cake to be extra chocolate-y but I might have mistaken this for a banana muffin if you didn’t tell me it was chocolate beforehand.

The brownies on the other hand – I had a difficult time restraining myself to ensure there would be enough for everyone at the dinner party.  My tastes proved to be a harbinger of the broader response.  The gluten-free brownies were eagerly devoured, leaving only crumbs next to the hardly-touched Devils Food cupcakes.  Luckily it seems that Kerrie at GF Shaolin has found a way to make the gluten-free Devils Food mix more palatable – since I know the Yellow Cake Mix can be salvaged, I may have to give the chocolate mix another chance.  Though, anyone looking for gluten-free chocolate overload really needs to try my Flourless Chocolate Lust Cake.

Now comes the good part – the giveaway – one lucky reader will receive a Betty Crocker “Sweet Moments” prize pack that includes all four gluten-free mixes, and two free coupons for any of the varieties.

Since Betty Crocker seems to be listening to the gluten-free blogs, let’s give them an idea of what we want to see next.  To be eligible for the gluten-free prize pack, leave a comment with your wish-list of gluten-free mixes/products.  What else would you like to see Betty Crocker make for the gluten-free community?  You must be a U.S. resident to be eligible, so post your comment before 9pm Eastern on Tuesday, August 4, 2009 to be part of the drawing.

Extra good news – even if you don’t win this prize pack – Betty Crocker is giving away free coupons for the gluten-free mixes – just call 1-800-446-1898 to request yours (one coupon per household).

The verdict? They are pretty good.  They are light and crispy, more towards a meringue or French almond macaroon than a chewy chocolate chip cookie.  The flavor is great though they could use more chocolate chips.

But I wasn’t content to leave well enough alone so I tried a second batch of cookies and added 3/4 cup of gluten-free oatmeal.  I didn’t change any of the other ingredients/directions.  They turned out slightly chewier and much more to my personal cookie preference.  And while I like oatmeal cookies, that wasn’t the goal here so the oatmeal was a small enough proportion that I wouldn’t label it an ‘oatmeal’ cookie.

For pure flavor and texture, I would still pick my Gluten-Free Orange Vanilla Dream cookies or my Gluten-Free Cranberry Oatmeal Delights, However, the new mix from Betty Crocker is a great option for a last minute, easy dessert.

Have you tried them yet?

Here are the ingredients of each of the mixes:

Betty Crocker Gluten-Free Yellow Cake Mix Ingredients: Rice Flour, Potato Starch, Sugar, Potato Starch, Leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate), Xanthan Gum, Salt.

Betty Crocker Gluten-Free Devils Food Cake Mix Ingredients: Sugar, Rice Flour, Potato Starch, Cocoa Processed wtih Alkali, Tapioca Starch, Leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate), Salt, Guar Gum.

Betty Crocker Gluten-Free Chocolate Brownies Mix Ingredients: Sugar, Semi-sweet Chocolate Chips (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla), Cocoa Processed wtih Alkali, Rice Flour, Potato Starch, Corn Starch, Xanthan Gum, Salt.

Betty Crocker Gluten-Free Chocolate Chip Cookies Mix Ingredients: Rice Flour, Semi-sweet Chocolate Chips (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla), Brown Sugar, Sugar, Potato Starch, Potato Flour, Leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate) Salt.

New and Improved Gluten-Free Cupcakes Recipe
1 package Betty Crocker Gluten Free Yellow Cake Mix

1 3.4 oz package Jello vanilla instant pudding

1/3 cup granulated sugar

4 large eggs plus one egg white room temperature

1/2 cup canola oil

3/4 cup orange juice (no pulp)

1 Tablespoon good vanilla extract

*DO NOT FOLLOW THE DIRECTIONS ON THE PACKAGE

Preheat the oven to 325 degrees F.

Mix the wet ingredients in a medium sized bowl.  In a large bowl sift together the dry ingredients, add the wet ingredients  and   beat   on  medium speed until completely combined

Line  a muffin tin with cupcake liners.  Fill 2/3 of the way full.

Bake for about 23-25 minutes, until the cupcakes are golden and a toothpick inserted comes out clean.  

So let’s admit it, cupcakes at their best are really just a “frosting delivery device”, this buttercream frosting will rock your world. 

Vanilla Buttercream Frosting Recipe (adapted from Domino Sugar)

1 pound Confectioners Sugar

1 stick (8T) of good unsalted butter, softened

2 teaspoons good vanilla extract

1/4 cup of whole milk

Combine half of the sugar with the butter and beat on low speed.  Add the wet ingredients and beat.  Slowly add the rest of the sugar while mixing until combined.  Beat on medium-high speed for at least two minutes until the frosting is smooth and creamy.  If you want the frosting to be a bit stiffer (better for decorating) add powdered sugar a couple of tablespoons at a time. Frost cupcakes with icing at room temperature. 

Have you had luck with any of the other Betty Crocker Gluten-Free mixes?  (my review of the Betty Crocker Gluten-Free Chocolate Chip Cookies to come)

Here are the ingredients of each of the mixes:

Betty Crocker Gluten-Free Yellow Cake Mix Ingredients: Rice Flour, Potato Starch, Sugar, Potato Starch, Leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate), Xanthan Gum, Salt.

Betty Crocker Gluten-Free Devils Food Cake Mix Ingredients: Sugar, Rice Flour, Potato Starch, Cocoa Processed wtih Alkali, Tapioca Starch, Leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate), Salt, Guar Gum.

Betty Crocker Gluten-Free Chocolate Brownies Mix Ingredients: Sugar, Semi-sweet Chocolate Chips (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla), Cocoa Processed wtih Alkali, Rice Flour, Potato Starch, Corn Starch, Xanthan Gum, Salt.

Betty Crocker Gluten-Free Chocolate Chip Cookies Mix Ingredients: Rice Flour, Semi-sweet Chocolate Chips (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla), Brown Sugar, Sugar, Potato Starch, Potato Flour, Leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate) Salt.

Have you ever tasted something that haunted your memories?  The combination of flavors, textures and ingredients combine to make something so intoxicating you think about it years after the first bite passed over your lips?  That has happened to me very rarely – it would have to be an exception to the norm to make such an impression.  That is what this recipe did to me more than five years ago the first time I made it.  I don’t usually enjoy fruit based desserts.  I LOVE fruit but I think fruit is great on its own so for the basis of a dessert, I prefer something rich like caramel or chocolate.

I made this Strawberry Tart for the first time as part of a Roman Cooking Class.  Everyone in the class was scared of baking so I volunteered (this was 5+ years ago, pre-Celiac).  It was the first time that I realized that many people found baking intimidating; that seemed so foreign to me since that was all my family did (my Mom hates to cook but loves to bake).  While the jam takes time to cook down, the actually hands-on time for the tart isn’t as long as you would think.  I made this for a dessert party I hosted last weekend.  The jam cooked down while I was busy doing a plethora of other things.

While I may be biased about the extreme level of deliciousness, my friend Jennie, my yoga and food-conspirator agreed.  She took two slices home with her from my party, ate them both for breakfast the next day and declared that it “changed her life” (apparently we also share a penchant for hyperbole).

Give the recipe a try and let me know what you think.  I’ve never made any sort of homemade jam or jelly before but this recipe is worth every bit of effort and time involved I promise.

Strawberry Poppy Seed Tart with Ricotta Mascarpone Filling
Torta marmellata con ricotta  (adapted from Classic Dishes of Rome at ICE Culinary)

Ingredients:
for the crust:
1 cup gluten-free flour mix (xanthan or guar gum should already be part of the mix)
1/2 cup blanched almonds, toasted
3 tablespoons sugar
5 tablespoons unsalted butter, cubed
1 extra large egg
1 tablespoon poppy seeds

for the jam:
3 pints strawberries, hulled & quartered
2 cups Italian red wine, barbera or valpolicella (I used a Syrah/Merlot blend this time and it was great)
1 1/2 cups sugar
1 teaspoon black peppercorns
1 stick cinnamon
3 bay leaves

for the filling:
1 cup whole milk ricotta
1/4 cup sugar
seeds from 1 vanilla bean
1/2 cup mascarpone

Instructions:

Prepare the jam. Wrap bay leaves, cinnamon and peppercorns in cheesecloth. Place the wine, sugar and cheesecloth pack in a saucepan.  Simmer the liquid until slightly thickened.  Make sure you stir the sugar to dissolve it.

Place the strawberries in the saucepan and continue to simmer over low heat until the mixture is thickened.  Place a small spoonful on a plate.  If it thickens upon cooling it is ready.  Let cool.  (will take approx 2 hours depending on pan size)

In the bowl of a food processor, grind the almonds finely.  Add the flour and sugar and process to combine.  Add the butter and process until very fine.  Add the eggs and process with quick on/off turns until the bowl forms a ball.

Remove the dough and flatten it into a disc.  Using your hands, press the dough into the tart pan pushing it out and up the sides.  Refrigerate the dough until firm about 30 minutes.

Meanwhile, mix the ricotta, sugar and mascarpone in a bowl.  Scrape the vanilla bean seeds into the cheese mixture and stir to combine.
When the tart dough is firm, bake in a 375 degree oven for 25-30 minutes until the dough is golden brown and cooked through.  It will have the texture of a crisp cookie.

Remove the tart from the oven and cool.

Smooth filling into the tart and gently spoon jam on top.  Serve immediately. 

While I am not sure which of my recent recipes will haunt me in the same way – the Flourless Chocolate Lust Cake seems like a good candidate, and I am just waiting for the fresh figs to arrive this summer so I can make more of these prosciutto and goat cheese creations.

Here is my review of the Betty Crocker Gluten-Free Yellow Cake Mix

Here is my review of the Betty Crocker Gluten-Free Chocolate Chip Cookie Mix

Links to Amazon:

Betty Crocker Gluten-Free Brownie Mix

Betty Crocker Gluten-Free Chocolate Chip Cookie Mix

Betty Crocker Gluten-Free Devil’s Food Chocolate Cake Mix

Betty Crocker Gluten-Free Yellow Cake Mix

That’s right – B to the C, the queen of baking, Betty Crocker.  It seems like a dream, but it’s true – June 1, 2009 Betty Crocker gluten-free baking mixes will be available nationwide.  Betty Crocker Gluten-Free Yellow Cake Mix!!! Gluten-Free Devil’s Food Cake Mix, Gluten-Free Chocolate Chunk Brownies and Gluten-Free Chocolate Chip Cookies.

Here are the ingredients of each of the mixes:

Betty Crocker Gluten-Free Yellow Cake Mix Ingredients: Rice Flour, Potato Starch, Sugar, Potato Starch, Leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate), Xanthan Gum, Salt.

Betty Crocker Gluten-Free Devils Food Cake Mix Ingredients: Sugar, Rice Flour, Potato Starch, Cocoa Processed wtih Alkali, Tapioca Starch, Leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate), Salt, Guar Gum.

Betty Crocker Gluten-Free Chocolate Brownies Mix Ingredients: Sugar, Semi-sweet Chocolate Chips (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla), Cocoa Processed wtih Alkali, Rice Flour, Potato Starch, Corn Starch, Xanthan Gum, Salt.

Betty Crocker Gluten-Free Chocolate Chip Cookies Mix Ingredients: Rice Flour, Semi-sweet Chocolate Chips (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla), Brown Sugar, Sugar, Potato Starch, Potato Flour, Leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate) Salt.

Now the real test will be if they are better than my gluten-free yellow cupcake recipe and the best gluten-free brownies recipe…

Here is the letter I received from General Mills (who I already love for Gluten-Free Rice Chex, Gluten-Free Corn Chex, Honey Nut Chex and more):

“Thank you for contacting General Mills.  Your comments are important to us.

We are committed to making a difference in the lives of our consumers.  Feedback such as yours is important to the nature of our business.

We have enclosed the information that you have requested below.  The products will begin national distribution on June 1, 2009.

We appreciate your loyalty and the time you took to contact us.  Please be assured that we will share your thoughts with the appropriate individuals.

Sincerely,
Consumer Services

Betty Crocker Gluten-Free Products:

·         Betty Crocker Gluten Free Yellow Cake Mix - UPC: 16000-27791

o   Size:  15 oz

o   Consumer adds:  1/2c butter softened, 1 t gluten-free vanilla, 2 eggs and ½ c milk/or water

o   Makes an 8-inch square or 9-inch round pan

·         BC Gluten Free Devil’s Food Cake Mix – UPC:  16000-27792

o   Size: 15 oz

o   Consumer adds:  5 T Butter-softened, ½ t. gluten free vanilla, 2 eggs, 1c low-fat buttermilk or low-fat yogurt

o   Makes an 8-inch square or 9-inch round pan

·         BC Gluten Free Chocolate Chunk Brownies – UPC:  16000-27793

o   Size:  16 oz

o   Consumer adds:  2 Eggs and 7 T butter, melted.

o   Makes an 8-inch square or 11×7-inch pan

·         BC Gluten Free Chocolate Chip Cookie Mix – UPC: 16000-27794

o   Size: 19 oz

o   Consumer adds: 5 T butter-softened, 2 t. gluten-free vanilla and 2 eggs

o   Consumer should line the cookie sheet with cooking parchment paper.  “

Here is my review of the Betty Crocker Gluten-Free Yellow Cake Mix