December 2013

Cranberry Bars Gluten Free
This recipe is from DLM Gluten-Free Food Lovers' Club member Sandy Lekan. Originally a conventional recipe in an 8-inch pie pan, I converted the recipe to gluten-free which uses a 9x9 brownie pan and I like the results. The metal insert that makes the bars helps to cook the batter evenly; avoiding the peak or valley that sometimes occurs in the center of a pan in GF cooking. The best result of using any square pan is the ability to cut smaller, even squares, instantly reducing the calorie count. Not sweet enough? Add more sugar to the cranberry-walnut layer. Too sweet? Add less sugar to the cranberry-walnut layer.

NO MEETING THIS MONTH. Meetings will resume Saturday, January 11, 2014 from 3-4:30 p.m.
Keep this in mind for the holidays: "No Gluten, No Regrets", a quote from our friends at Eban Bakehouse. Don't give into temptation and you won't regret missing the unhealthy results. The DLM Gluten-Free Food Lovers’ Club meets from 3–4:30 p.m. the second Saturday of each month except March, November, & December in the School of Cooking next to our Washington Square store.
Gluten-Free Baking Essentials
A Great GF Flour and an Extra Egg
Namaste Perfect Flour Blend is made in a dedicated facility free from wheat, gluten, soy, corn, potato, peanuts, tree nuts, dairy, and casein. Perfect Flour Blend is made from flours only; no starches. Ingredients: sweet brown rice flour, tapioca flour, arrowroot flour, sorghum flour, and xanthan gum. This mix is perfect for almost all substitutions. Remember, there are about twelve different varieties of conventional flours used in typical recipes. No individual gluten-free flour mix can replace all of them. Your choice is to keep 12 different gluten-free flours so you can match the results of conventional baking, OR use simple techniques that will create a gluten-free alternative.

When converting a conventional recipe to gluten free, I usually add an extra egg. Room temperature eggs help baked goods rise. To raise your baked goods more, separate the egg whites and beat them until stiff. Then fold the beaten whites into the mix as the last step.

A Precision Scale that Measures in Both Ounces and Grams
Gluten-free flour does not have the ability to trap air and is extremely dense. A cup of GF flour might weigh almost twice as much as a cup of conventional flour. All baked goods recipes I feature in this newsletter have a weight behind the conventional measurement. IF YOU DON’T USE THE WEIGHT MEASURE, YOU MUST SIFT EACH FLOUR INGREDIENT BEFORE MEASURING. The 5-pound OXO Good Grips Scale pictured is a good starter scale and has some great features. The display pulls away from the base so you are able to read the weight.
A User-Friendly Flour Sifter
I am sure you are surprised to see the flour sifter as an essential tool after I told you about weighing the flour. However, you really need to aerate GF flour to introduce some lightness into your mix. Sifting will also help with mixing and eliminate clumps, especially those in ground chocolate. I weigh dry ingredients directly in the sifter in layers, give all the contents a quick stir with a spoon; and then sift into my mixing bowl. You will be pleasantly surprised with the results. I even sift my pre-made mixes as well because I enjoy the airy results. The OXO Good Grips Flour Sifter has top and bottom sealing lids, which is great if you want to weigh in the sifter. You just shake the handle holding the sifter over the bowl, or tap the sifter on the side.
Gluten-Free Baking for the Holidays with Chef Eric Braddock
Here are some great tips I learned at Chef Eric’s cooking class this month.

As you must know by now, GF dough/batter is incredibly sticky. Eric’s first tip is to spray utensils, hands, gloves, any item that comes in contact the mix with cooking spray. The second tip when spreading dough is to lay out sheets of over lapping plastic wrap and tape the ends down. Press out your rectangle with your coated hands or gloves; add your spread to the dough, free one end of the wrap, and use it to roll the dough pulling it taunt against the opposite taped end. The third tip is to lose the rolling pin and pat out the dough directly into the pie pan. This is an easy way to avoid the cracking that occurs when attempting to move the dough. Didn’t know about the class? Go to the Dorothy Lane Market home page, click ‘My Account’ in the upper left, make sure your club card is registered, and then check yes that you would like to receive updates for the School of Cooking classes and schedules under 'Email Subscriptions'.

DLM Gluten-Free Food Lovers' Club
Prices and promotions in this newletter are only good for the dates listed and for items purchased in the store with your Club DLM card. Not responsible for typographical errors. Dorothy Lane Market, the Dorothy Lane Market logo, "the store that accommodates" and Killer Brownie® are registered trademarks of Dorothy Lane Market, Inc.

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