tag:blogger.com,1999:blog-67255709506038697832024-03-12T16:36:49.759-07:00Delicious Gluten-Free Baking with Buckwheat FlourThe all new cookbook from Michelle Brewster.Michelle Brewster, Gluten-Free Bakerhttp://www.blogger.com/profile/06065550976184914268noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-6725570950603869783.post-1839914785421887052013-04-18T09:51:00.000-07:002013-04-18T09:53:06.275-07:00Where to Buy Light Buckwheat Flour???I am often asked where I buy light buckwheat flour. It can be a litte harder to find than dark buckwheat flour. Most of the buckwheat flour that is easily available will be either dark or a combination of light and dark buckwheat. As I have mentioned before, they will all work in my recipes, but many people prefer light buckwheat flour in baked goods.<br />
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I am not affiliated with any company, but there are a few companies that I like to order from. They both carry a very nice gluten-free light buckwheat flour and have very good customer service. <br />
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Happy Baking!<br />
Michelle<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 22pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;">The Granary<o:p></o:p></span></span></b></div>
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<span style="font-size: 20pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;">920-830-3311<o:p></o:p></span></span></div>
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<span style="font-size: 20pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;">2125 North Richmond St.<o:p></o:p></span></span></div>
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<span style="font-size: 20pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;">Appleton, WI 54911-2773</span></span></div>
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<span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 22pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">Bouchard Family Farms</span></b><span style="font-size: 20pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><o:p></o:p></span></span></div>
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<span style="font-size: 20pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;">800-239-3237<o:p></o:p></span></span></div>
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<span style="font-size: 20pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;">3 Strip Rd.<o:p></o:p></span></span></div>
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Michelle Brewster, Gluten-Free Bakerhttp://www.blogger.com/profile/06065550976184914268noreply@blogger.com1tag:blogger.com,1999:blog-6725570950603869783.post-37897963849397928172012-11-15T09:04:00.000-08:002012-11-15T09:04:53.547-08:00Turkey Curry Soup<div class="separator" style="clear: both; text-align: center;">
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One of the best things about Thanksgiving is having so many great leftovers. This Turkey Curry Soup is a wonderful way to use up leftover turkey and vegetables. The curry is a great way to completely change the flavor of your leftovers and create an entirely new meal. <br />
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Have a Delicious Thanksgiving with all of your loved ones!<br />
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<strong><span style="font-size: large;">Turkey Curry Soup</span></strong><br />
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1-2 Tablespoons Olive Oil<br />
1 Large Onion, Chopped<br />
2 Garlic Cloves, Minced<br />
1 Teaspoon Curry Powder<br />
3 Cups Turkey or Chicken Broth<br />
2 Chopped Potatoes<br />
6 Carrots, Sliced<br />
4 Celery Stalks, sliced<br />
2 Tablespoons Chopped Parsely<br />
2 Cups Cooked Turkey or Chicken Shredded<br />
1- 10oz. pkg. Frozen Chopped Spinach<br />
1 Cup Cream (optional)<br />
Salt and Pepper <br />
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Saute onion in olive oil over medium heat, add garlic and curry, stirring for one minute. Add rest of ingredients through parsely. Simmer for 10-15 minutes. Add remaining ingredients and warm through. Sprinkle with fresh parsely to serve.<br />
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Michelle Brewster, Gluten-Free Bakerhttp://www.blogger.com/profile/06065550976184914268noreply@blogger.com0tag:blogger.com,1999:blog-6725570950603869783.post-9516209427344578762012-10-30T12:39:00.000-07:002012-10-30T12:39:48.012-07:00Roasted Red Pepper-Pumpkin Soup<div class="separator" style="clear: both; text-align: center;">
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Fall is such a wonderful time of year for so many reasons, but one of my favorites is the arrival of the pumpkin. It is no secret that I love to bake with pumpkin, but really I love to eat pumpkin just about any way I can. This Roasted Red Pepper-Pumpkin Soup is a perfect way to warm up on a cool Autumn evening. It can also be a great starter for any fall gathering.<br />
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<span style="font-size: 12pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;">2 Tablespoons Olive Oil<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;">2 Shallots or 1 Red Onion, Chopped<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;">1 Garlic Clove, Minced<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;">4 Cups Chicken Broth<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;">1Yukon Gold Potato, chopped<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;">2 Large Red Bell Peppers, Roasted and Chopped*<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;">1 Teaspoon Cumin<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;">¼- ½ Teaspoon Red Pepper Flakes<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;">2- 15 oz. cans of pumpkin <o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;">¼ Cup Balsamic Vinegar<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;">Over medium heat in a large stock pot, add olive oil and shallots or onion. Sauté until translucent, then add garlic. Stir for one minute. Add chicken broth, potato, bell peppers, cumin, red pepper flakes and pumpkin. <span style="mso-spacerun: yes;"> </span>Bring to simmer and cook 15- 20 minutes or until potato is cooked through. Add balsamic vinegar and simmer another 3-5 minutes. Puree soup with a handheld blender.<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;">Roasting Bell Peppers- Cut bell peppers in half removing seeds, veins and stems. Place the bell peppers on a baking sheet lined with aluminum foil. Press your hand on the bell pepper forcing it to be as flat as possible. Place the baking sheet under the broiler on high for 3-5 minutes. When the skin of the pepper is black and bubbly remove the baking sheet from the oven. Wrap the aluminum foil up over the peppers to form a sealed package. Remove foil package from the baking sheet. Wrap a kitchen towel around the aluminum foil package to keep the heat in and set aside for 15 minutes.<span style="mso-spacerun: yes;"> </span>Open the package saving any juices from the peppers to add to the soup. Remove the outer blackened skin from the pepper. At this point the pepper can be chopped and added to the soup.<o:p></o:p></span></span></div>
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Michelle Brewster, Gluten-Free Bakerhttp://www.blogger.com/profile/06065550976184914268noreply@blogger.com0tag:blogger.com,1999:blog-6725570950603869783.post-4593250900544192242012-10-04T11:33:00.000-07:002012-10-04T11:33:39.163-07:00Rice Contains High Levels of Arsenic<br />
No one wants to hear about arsenic in their food. It is especially concerning when the item is consumed often. Rice is such a staple for so many people who live gluten-free that the latest reports about arsenic levels in rice are extremely concerning.<br />
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<a href="http://www.consumerreports.org/cro/magazine/2012/11/arsenic-in-your-food/index.htm" target="_blank">Consumer Reports</a> has recently reported the levels of arsenic found after testing many common brands of rice and rice products. These results can be alarming, especially when you stop to consider how many gluten-free products and recipes contain rice, rice flour, rice bran or rice syrup.<br />
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Consumer Reports and the FDA are working together to make products safer going forward, but are strongly urging consumers to reduce their consumption of rice products. Their recomendations are listed in this <a href="http://www.consumerreports.org/cro/magazine/2012/11/arsenic-in-your-food/index.htm" target="_blank">consumer reports</a> article.<br />
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Luckily there are other alternatives out there. This would be a great time to give buckwheat a try. Buckwheat is related to the rhubarb family, therefore not a grain at all. It is a very safe and nutritious gluten-free alternative to rice. Buckwheat can be found in the form of light and dark flour to be used in baking. Buckwheat can also be found in the form of groats. Groats can replace rice or other grains and be used as a side dish, in a salad, or as a cereal.<br />
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My cookbook, Delicious Gluten-Free Baking with Buckwheat Flour, is full of incredible gluten-free recipes that use only buckwheat flour. The recipes are easy to follow and fun to bake. Look at this as an opportunity to try something new. You may be surprised at how Delicious it can be!</div>
Michelle Brewster, Gluten-Free Bakerhttp://www.blogger.com/profile/06065550976184914268noreply@blogger.com0tag:blogger.com,1999:blog-6725570950603869783.post-9239026339587875162012-07-17T10:37:00.000-07:002012-07-17T10:39:35.367-07:00Dark vs. Light Buckwheat Flour<br />
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Dark versus light, which buckwheat flour is ideal? Well, that all depends on what you hope to achieve. <br />
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Light buckwheat flour is ground from the buckwheat seed once the hull has been removed. This flour is lighter in color and very fine in texture when compared with dark buckwheat flour. Dark buckwheat flour is made from grinding the seed with the hull. There are often dark specs found throughout the flour, giving a slightly darker appearance in color. Dark flour will appear coarser in texture when compared to light buckwheat flour. <br />
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Light Buckwheat flour is a perfect choice when baking. The results will give a moist, delicate crumb with a light and airy appearance. A perfect choice for delicious cakes, breads, muffins and all baked goods.<br />
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Dark buckwheat flour contains a higher fiber content and nutritional value. While dark flour can be used in baked goods, the end product will have a coarser texture and crumb, often not found as desirable. However, this may be advantageous when making something like granola where a higher nutritional value and a variety of texture is sought after.<br />
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Either way, light or dark buckwheat is packed full of essential vitamins and minerals and is an excellent source of protein, fiber and healthy carbohydrates. Making this an excellent choice for the gluten-free baker.<br />
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Happy Baking!Michelle Brewster, Gluten-Free Bakerhttp://www.blogger.com/profile/06065550976184914268noreply@blogger.com2tag:blogger.com,1999:blog-6725570950603869783.post-36944195687198755552012-02-11T11:23:00.000-08:002012-02-11T12:41:14.881-08:00A Little Love<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9xp-DiH89bXH7olJq_BYz2zoed9ukTXsYfQbE77ScBuDtsJiXYdD5J5X_UTdY8hSHHS0Opok32QgTleubRowtpcmq7daXZX0GWTdultYmevvbQ5LUHhkWhjE2iWNJo1GWo_of2DY5eg8/s1600/IMG_1191.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5707961330295399682" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9xp-DiH89bXH7olJq_BYz2zoed9ukTXsYfQbE77ScBuDtsJiXYdD5J5X_UTdY8hSHHS0Opok32QgTleubRowtpcmq7daXZX0GWTdultYmevvbQ5LUHhkWhjE2iWNJo1GWo_of2DY5eg8/s400/IMG_1191.JPG" /></a><br />Valentine's Day is a day that can be so fun. I have great memories from my childhood, which is probably why I still love it today. My Mom always did something special and unexpected even though she was always busy working. Every year was a little different, which was part of the fun. I have enjoyed continuing that tradition with my own family.<br /><br />Of course, like many of you, I am always busy so it has to be easy. Valentine's falls in the middle of the week so the evening will be busy with homework, sports and extra activities. I think breakfast together is a great way to start the day. Raspberry, cherry or cranberry muffins are beautiful for Valentine's Day. They are quick and easy to make ahead of time and are great with an omelet, quiche or scrambled eggs. If there isn't time for breakfast, the muffins can be fun to put in their lunch bags with a little Valentine note.<br /><br />Everyone just wants to know that they are loved on Valentine's Day. It doesn't have to take a lot of money or time to show someone that they are special to you. It is also a wonderful time to think of your friends, family or neighbors that might be feeling a little lonely. It makes all of the difference in their day to know that someone has thought of them! So, give a little love!Michelle Brewster, Gluten-Free Bakerhttp://www.blogger.com/profile/06065550976184914268noreply@blogger.com0tag:blogger.com,1999:blog-6725570950603869783.post-9305434469063955202011-11-21T20:56:00.000-08:002011-11-21T22:01:21.591-08:00Happy Thanksgiving<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgPA9zTkCCITgM01bO7ec1fW-lHj2MRwvSPb2V9avNwj8RI1v49W7Cgec7IclBFUbjnZidn8_l5coXFnbhzVHTYn7hJ5P5v37VLGMp-Bxk5VNPOYa-IKxEjCeMkGrFlSUq3ZOT-nF5-KM/s1600/Pumpkin+Toffee.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5677680087710291906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgPA9zTkCCITgM01bO7ec1fW-lHj2MRwvSPb2V9avNwj8RI1v49W7Cgec7IclBFUbjnZidn8_l5coXFnbhzVHTYn7hJ5P5v37VLGMp-Bxk5VNPOYa-IKxEjCeMkGrFlSUq3ZOT-nF5-KM/s400/Pumpkin+Toffee.JPG" /></a><br />While our Thanksgiving table is always full of traditional favorites, I also like to include something a little unexpected each year. This year I have made Pumpkin Toffee to add to the desert table. It is great on its own, can be sprinkled over pumpkin pie or cheesecake, and makes a fun gift to send home with your guests at the end of the evening.<br /><br />In addition to Thanksgiving, this Pumpkin Toffee will be great to have on hand for the upcoming holidays. The recipe is gluten, egg and nut-free, which covers all of my neighbors allergies.<br /><br />Now, I guess it is time to start thinking about the Turkey!<br /><br />Happy Thanksgiving!<br /><br /><br /><br /><strong>PUMPKIN SEED TOFFEE</strong><br /><strong></strong><br />Place a large sheet of aluminum foil in a 9 X 13 pan so the edges hang over the sides. Grease the aluminum foil with butter.<br /><br />In a heavy saucepan heat:<br /><br />1 Cup Sugar<br />1 Cup Butter<br />3 Tablespoons Water<br />1 Cup Roasted Pumpkin Seeds<br />1/8 Teaspoon Cloves<br />1/2 Teaspoon Nutmeg<br />1/4 Teaspoon Ginger<br />1 Teaspoon Cinnamon<br /><br />Cook and stir constantly over medium heat for about ten minutes or until a candy thermometer reaches 295 degrees. Remove from the heat and pour into prepared dish. Spread out evenly with a spatula. Let cool completely, about 1 hour. Break into bite-size pieces and store in airtight container.Michelle Brewster, Gluten-Free Bakerhttp://www.blogger.com/profile/06065550976184914268noreply@blogger.com0tag:blogger.com,1999:blog-6725570950603869783.post-33110731060293233902011-10-27T08:45:00.000-07:002011-10-27T09:47:46.271-07:00Happy Halloween<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix1IM772P38yCh0nMwDDZhh2r_4JlXE6R001XqSxQIlVEyy71OxjpR6CIeqvRGJ62tn21lZ1ELPEuQ5Tp8S8w66AWfmJsCXYDUCHnyXa2bHPbWeHHix6f17ulx1iIJZecXhTPGlltCIPc/s1600/IMG_0416.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5668199391082796050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix1IM772P38yCh0nMwDDZhh2r_4JlXE6R001XqSxQIlVEyy71OxjpR6CIeqvRGJ62tn21lZ1ELPEuQ5Tp8S8w66AWfmJsCXYDUCHnyXa2bHPbWeHHix6f17ulx1iIJZecXhTPGlltCIPc/s400/IMG_0416.JPG" /></a><br />How adorable are these skeleton cookies? My sister always loved decorating cookies for the holidays. I loved how they looked, but I didn't really have the patience to sit for hours making detailed decorations when they were just going to be gobbled up. I love these skeletons because they are so cute, but really quick and easy to decorate.<br /><br />Fun for all ages and perfect for every Halloween occassion. Even the smallest hands are capable of making a pretty great looking skeleton, so everyone can participate in the fun. Great for kids parties as well as adults. Serve a big tray of them or wrap up individually to send home with guests. They make a special gift for teachers or leave one at your best friends door. Wrap up carefully and bring a smile to your favorite college student or just surprise your little goblins!<br /><br />The recipes used were Chocolate Cookie Cutouts (p.121) and Vanilla Frosting (p. 154) from my cookbook, or use your favorite recipes. Use a gingerbread man cookie cutter to make cookies. Once cookies have cooled, place frosting in a ziploc bag and snip a small hole in one corner. Hold the bag in hands to draw circle shapes with the frosting for the rib cage. Then make arms and legs. One quick circle completes the head and two dots for eyes complete your skeleton.<br /><br />Quick, easy and adorable!<br /><br />Happy Halloween!Michelle Brewster, Gluten-Free Bakerhttp://www.blogger.com/profile/06065550976184914268noreply@blogger.com0tag:blogger.com,1999:blog-6725570950603869783.post-61939819288336557772011-10-22T16:00:00.000-07:002011-10-22T17:25:26.762-07:00Bake for a FriendI love spending time with great friends. Often these moments are so great because they revolve around the delicious food that we were sharing in that moment. We laugh a little harder and stay a little longer when we are lingering over delicious food that has been lovingly prepared for us. Just this week I received a very kind thank you from a woman who shared this kind of moment with her friends.<br /><br />Early in the summer I received an email from a woman who was throwing a shower for her girl friend. She was looking forward to this event, but naturally a little concerned given that her friend was gluten-intoherent. She wanted to try the Carrot Cake recipe from my cookbook and had a few questions before she got started.<br /><br />I heard back from her this week and this is what she had to say. "I wanted to let you know how fantastic the carrot cake was for my shower! I bought a gluten free chocolate cake from a local bakery (very expensive) and your cake was WAY BETTER than that one! "<br /><br />I was very happy to hear that her shower was such a success. It is always so rewarding to pull something from the oven that looks beautiful and that tastes amazing and then share with our friends and loved ones. I am about to do that very same thing. I have Buckwheat Pumpkin-Cream Cheese Bars baking in the oven that smell incredible! I know they will taste great and be even better when I share them with our friends coming over for a last minute Autumn get together.<br /><br />So, who do you want to bake for?<br /><br />Happy Autumn!Michelle Brewster, Gluten-Free Bakerhttp://www.blogger.com/profile/06065550976184914268noreply@blogger.com0tag:blogger.com,1999:blog-6725570950603869783.post-30207643251061026892011-07-31T18:04:00.000-07:002011-07-31T18:53:41.342-07:00Gluten-Free FairEach year I look forward to seeing all of the new gluten-free products available. What better way to find out than to go to the annual Gluten-Free Fair. Each year gets bigger and better with so much to offer. This year the Gluten-Free Fair will be held at the Denver Merchandise Mart on August 21st. It is a great time to try samples of new products. You will find many local companies as well as national vendors to choose from. This event is free for the whole family to attend from 10am to 4pm.<br /><br />Denver Merchandise Mart<br />451 E. 58th Ave.<br />Denver, Colorado 80216Michelle Brewster, Gluten-Free Bakerhttp://www.blogger.com/profile/06065550976184914268noreply@blogger.com0tag:blogger.com,1999:blog-6725570950603869783.post-76454052811141695752010-11-16T12:55:00.000-08:002010-11-18T13:10:48.264-08:00Holiday JamAs the holidays are quickly approaching, I wanted to share a great tip with you. For years I have set aside one day to make fresh jam. I know it is hard to believe, but it actually makes the holidays much easier. Let me explain why... I am prepared with a great hostess gift for a last minute dinner party. I can make a quick and thoughtful gift by adding a fresh basket of muffins for a neighbor or teacher. I am prepared with a quick and easy appetizer by pouring jam over cream cheese and serving with crackers. Unexpected guests are no problem, just warm up a little jam to pour over vanilla ice cream or even cheesecake. Homemade jam is something everyone loves and truly appreciates.<br /><br />Not only is this gift for our friends and families, but this gift has really become a gift to me and my children. Traditions often happen without even realizing it, which is what happened when I began making jam. My children were always underfoot in the kitchen, so I would give them a little job they could do while watching me cook. Making jam was no different. They loved to make labels and decorations for the jars. We would spend the entire day together in the kitchen laughing and singing, making our gifts together. Today my kids could make jam all on their own, but they still look forward to this time together.<br /><br />I have always felt that the kitchen is the heart of our home. The best gift we can give is one from our heart! Happy Holidays from our home to yours!<br /><br /><br />Cranberry~Peach Jam<br /><br />7 Cups chopped Peaches<br />3 Cups fresh Cranberries, whole or chopped<br />1 Cup Jalapenos (optional)<br />6 Cups Sugar<br />1/2 Cup Lemon Juice<br /><br />In large stockpot, bring fruit to simmer on high heat, stirring often. Constantly stirring, add the sugar 1/2 cup at a time and bring liguid back up to a simmer.Add lemon juice. Continue stirring constantly and boil on high until liguid reaches 210 degrees. Remove from heat and quickly ladle into sterile jam jars. Once new sterile lids are tightly in place, turn jars upside down for 15-20 minutes to seal. Place jars right side up and cool completely before storing.<br /><br />*Frozen peaches and cranberries may be used. Thaw fruit before cooking.Michelle Brewster, Gluten-Free Bakerhttp://www.blogger.com/profile/06065550976184914268noreply@blogger.com1tag:blogger.com,1999:blog-6725570950603869783.post-64074813940208593892010-09-20T20:15:00.000-07:002010-09-20T21:31:19.467-07:00Delectable PeachesI am lucky enough to have a great big beautiful peach tree in my back yard. It was an unexpected gift, since we had purchased our house in January and no one had mentioned anything about a peach tree. Coincidentally, we spent most of that summer in California for my husband's job. We came home in the fall to find each branch bent to the ground covered with golden peaches. It was amazing that the branches didn't break. The kids were so excited that they ate peaches until they couldn't move.<br /><br />That was ten years ago, and I can't tell you how much this tree means to me. It sits right outside my office window. I watch it change day by day through the seasons. It sparkles with winters snow, shimmy's with springs leaves, shades from the hot summer sun, and shares it's golden fall harvest. The anticipation almost becomes too much, but it is so worth the wait. This week I watched, as softball size peaches dropped one by one onto the grassy bed below. Then as if hunting Easter eggs, my children gathered the delicate fruit. Of course, it isn't long before the sticky juice is running to the tips of their elbows. Grinning from ear to ear, they are savoring the moment knowing it will be a long year until next years harvest. I know too, that I don't have long before they have grown and moved away, so I am savoring the moment with them.<br /><br />We often aren't even aware of when our food creates a tradition and when our traditions create food. So many people feel that their traditions will be lost when becoming gluten-free, but the truth is that new traditions will be found. We just have to embrace the gift and watch it change day by day, season by season, savoring the unexpected!Michelle Brewster, Gluten-Free Bakerhttp://www.blogger.com/profile/06065550976184914268noreply@blogger.com0tag:blogger.com,1999:blog-6725570950603869783.post-4168717257748518712010-08-24T07:31:00.001-07:002010-08-24T13:10:33.680-07:00Gluten-Free FairCome join me for a great opportunity to check out many new gluten-free products. The Denver Celiac Sprue Association will be hosting a wonderful Gluten-Free Fair this Sunday August 29th. The Fair will be held at the Jefferson County Fairgrounds in Golden, Colorado from 1-4 pm. You will be able to sample your way through many new gluten-free items. It is a fun afternoon to share with friends and family. Of course I will be there with my cookbook, so I am looking forward to seeing all of you!Michelle Brewster, Gluten-Free Bakerhttp://www.blogger.com/profile/06065550976184914268noreply@blogger.com0tag:blogger.com,1999:blog-6725570950603869783.post-82635117147429784292010-08-08T21:39:00.000-07:002010-08-08T23:26:33.949-07:00Back To School SnacksWell, it is that time again, time to head back to school. Most parents find it difficult to be creative with school lunches and snacks, but it can be especially challenging when you have a gluten-free child. Try not to look at this as one more chore on your list, but more of an adventure you can go on with your child. I think it is a great idea to take your kids to the store and let them really explore the options. Try not to rush them. There are new gluten-free products available all of the time, so let them search for new options. Most kids are far more likely to actually eat the food they pack for school if they get to choose their food. I find this even more important when you have children who are restricted with their diet in one way or another.<br /><br />This can be the perfect time to invite your kids into the kitchen and let them get creative with their food, no matter how young they are. Kids of all ages can help make a fruit salad, which can be much more interesting to eat than apple slices. The fruit choices are endless at this time of year, with vibrant colors and different textures. It is easy to make a large fruit salad and divide it up into single serving containers for the week. A quick splash of lemon juice will keep your fruit bright and fresh.<br /><br />Yogurt is great, but can get expensive to buy in individual containers. An easy solution is to buy a large container of vanilla yogurt and divide it up. Fresh or frozen fruit can be added to make any flavor of yogurt desired. To make this snack even more fun, include a small container of gluten-free granola to add just before eating.<br /><br />Wraps can be very fun and very individual. Start with a gluten-free tortilla and add anything from thinly sliced veggies (carrots, cucumbers, bell peppers, tomatoes, avacodos, etc.), a protein (left over chicken, turkey, beef, sliced hard boiled egg, cheese, etc.), and a spread (hummus, quacamole, mustard, mayo). You get the idea, let your kids have fun with it.<br /><br />I have always found that my kids need a little protein in their afternoon snack. They seem to function far better as they start their homework if they have had a little protein. So, I will leave you with one more great option. Buckwheat is high in protein along with many other valuable nutrients to help the mind and body function well. My cookbook offers many wonderful muffins, breads as well as granola bars, that make great snacks.<br /><br />I wish you all a great school year, full of fun, laughter, learning and Delicious food!Michelle Brewster, Gluten-Free Bakerhttp://www.blogger.com/profile/06065550976184914268noreply@blogger.com0tag:blogger.com,1999:blog-6725570950603869783.post-27137330006571106452010-01-01T11:27:00.000-08:002010-01-01T12:39:16.617-08:00Starting the New YearThe new year brings opportunities for cleaning out the cobwebs and starting fresh. I have often thought that my mind felt like it was filled with cobwebs before living a gluten-free life. I felt like I couldn't think clearly or see the world as clear as I now can. It was as if I lived in a hazy fog. Everyday took so much energy to just get through the day, let alone enjoy it.<br /><br />I have once again been reminded of that feeling as I spent the holidays with a family member. She was diagnosed with a gluten allergy just after Thanksgiving. I had already given her my cookbook, so she at least had somewhere to start. She immediately took on the challenge during such a difficult time of year. Her body has completely transformed in just these few weeks. Her headaches and rashes are gone. Her skin is shiny,clear and glowing. She wakes up so much happier and excited about her day. She doesn't have any of the food cravings that she used to. She has even started to loose weight, which she has struggled with for years. She said it was so much easier than she thought it would be. She is so happy that she was almost giddy as we talked about the changes that have happened. The cobwebs have definitely been swept out! She is a completely different person and is going to have a fantastic new year!<br /><br />Wether you have just learned that you have a gluten intollerance or had a hard time following a gluten-free diet during the holidays, this is your time to clear out the cobwebs. I wish you all a fresh, clean and healthy start to the new year.<br /><br />Now go get busy sweeping out those cobwebs!Michelle Brewster, Gluten-Free Bakerhttp://www.blogger.com/profile/06065550976184914268noreply@blogger.com0tag:blogger.com,1999:blog-6725570950603869783.post-4254753306017798142009-11-21T14:49:00.000-08:002009-11-21T16:37:33.500-08:00Gluten-Free Cookie DemonstrationThis time of year we spend many days in the kitchen baking family favorites to share with our loved ones. Baking fresh bread and rolling out pie dough for Thanksgiving is just the beginning. Soon our ovens will be busy baking batch after batch of holiday cookies!<br /><br />To get you started I will be giving a cookie demonstration on December 3rd for the Denver CSA Cookie Exchange at the Swedish Medical Hospital. Join me and learn the gingersnap recipe from my new cookbook. After the demonstrations we will share cookies and have a book signing. I can't think of a better way to start off your holiday baking than with a bunch of new recipes in hand.<br /><br />These gingersnaps also make a delicious crust for cheesecakes. I like to make pumpkin cheesecake for the holidays. Cheesecakes are easy to make ahead of time and always look beautiful. A great tip to keep your cake from cracking is to put a pan of water on the bottom shelf before preheating the oven. This creates enough moisture in your oven to prevent cracking. If your cheesecake does happen to crack, you can always garnish with whip cream and pecans. No one will have any idea and you will have a great dinner party!<br /><br />Happy Thanksgiving!Michelle Brewster, Gluten-Free Bakerhttp://www.blogger.com/profile/06065550976184914268noreply@blogger.com0tag:blogger.com,1999:blog-6725570950603869783.post-63836791683474366012009-09-15T09:16:00.000-07:002009-09-15T12:04:48.354-07:00New Gluten-Free cookbook now available!<p><span style="color:#663300;"><span style="font-size:130%;">Delicious Gluten-Free Baking<br />with Buckwheat Flour</span><br />by Michelle Brewster</span> </p><br /><br /><p>DELICIOUS is irresistible! You will keep coming back for more of these gluten-free, wheat-free and yeast-free baked goods.<br /><br />Each recipe uses gluten-free buckwheat flour, which is a very healthy and nutritious alternative to other gluten-free flours. Recipes are quick and easy to follow using basic pantry ingredients.<br /></p><p><br />Each baked good turns out beautifully without needing to add guar or xanthan gum. The recipes look, feel and taste so much like they were made with wheat flour that you will be proud to serve them to all of your guests.</p><br /><p>To learn more about my new cookbook, see my website at: <a href="http://delicious-gluten-free.com/" target="_blank">http://delicious-gluten-free.com/</a></p>Michelle Brewster, Gluten-Free Bakerhttp://www.blogger.com/profile/06065550976184914268noreply@blogger.com1