Rhubarb & Vanilla Yogurt Scones with Rhubarb Curd

Rhubarb & Vanilla Yogurt Scones with Rhubarb Curd www.glutenfreetravelette.com

It's a rhubarb frenzy around our house while the prices are still low and so far I've made jam, pie, shrub, and tea bread. I thought, why not make some scones and curd too! I'm pretty happy with the base scone recipe I've been using for other versions like the Meyer Lemon Curd and Whole Grain Blueberry - this is just a slight adaptation to use vanilla sheep milk yogurt and added rhubarb pieces.

For the curd, I used my Meyer Lemon Curd recipe as a base but pumped up the amount of juice to up the rhubarb flavor. I also added more sugar since I was looking for a sweeter curd rather than a tarter version. For the rhubarb juice, I opted to boil down about 5 stalks of rhubarb since my research on the interwebs informed this would probably give me a sweeter and less tart version than simply running the stalks through my juicer.

Speaking of rhubarb, while I was searching for more ideas on what to make with rhubarb I came across this nerdy Star Trek recipe for Aaktay, or Klingon Steamed Bread. So I'll have to try adapting it to be gluten free sometime while rhubarb is still in season. Anyone have a suggestion on what I could substitute for "all-bran cereal"? I was thinking brown rice flakes perhaps.

Alright that's enough nerdy recipe talk, on to the scones and curd!

RecipesAdina Marguerite PeaseMay 15, 2013Breakfast, Rhubarb, Scones Comments

Split Pea Soup with Bacon

Split Pea Soup with Bacon www.glutenfreetravelette.com

This past winter I really haven't been into soup but now that we're deep in spring, all I seem to want is comforting soups. We've had two different soups on repeat in our food rotation; a dairy free tomato bisque and split pea soup. Up until recently, my attempts at split pea always turned out rather bland - but I've finally worked away at the recipe to get what I want. My theory is that I was missing a very key ingredient: bacon. And not just added bacon to the final soup, but cooking it in the same pot that you're soup will spend two hours simmering away in.

For a vegan version of this soup, you could easily skip the bacon all together and just cook the vegetables in 2 tablespoons of your favorite cooking oil. Adding some slices of cooked shiitake mushrooms would help pump up the flavor in somewhat similar way to the bacon.

Rhubarb Tea Bread

Gluten Free Ratio Rally Rhubarb Tea Bread www.glutenfreetravelette.com

It's been a couple of months, but now I'm back on the Gluten Free Ratio Rally wagon! This month Brooke from B & The Boy is hosting and we're baking up tea bread. From the research I did, I learned that tea bread is very similar to a quick bread but with fewer eggs and only slightly sweetened. It's also best served on the same day it's baked, of course, with some tea. My favorite pairing with this particular bread? Darjeeling. For my ratio, I ended up with 6 parts flour, 5 parts milk, 1 part egg, 1 part sugar, and 1 part butter (fat).

Since I've been going on a total rhubarb frenzy recently (which you've likely noticed if you follow me on instagram), I decided I had to make a rhubarb tea bread. My final version, the one in the above photo, was actually made with rhubarb stalks from our edible garden - so that feels pretty good. I pumped up the flavor with vanilla and my other all time favorite, meyer lemon zest.

Make sure to check out everyone else's recipes too! I've included links to their tasty tea breads at the bottom of the post.

Gluten Free Stuffed Pizza Crust

Finding good pizza seems to be the ultimate quest for most of us living our lives gluten free. Sure there are some that are happy without the bread products that are so prominent in the gluten full world - but for most of us, pizza seems to be that most wanted unattainable treat (well, that and good croissant). My perfect pizza is a fluffy one with a hearty bready crust that you can bite into and chew.

All those cracker like crusts that are so prevalent in the freezer section of the grocery and in most every restaurant I've been to just don't do it for me. I've actually made a rule that unless I'm in desperate need of carbs (like so desperate I'm going to faint) - I don't ever order gluten free pizza at a restaurant. There are only two restaurants I've ever been to where the gluten free pizza crust was passable; Pala Pizza in New York City and Razzi's in the Greenwood neighborhood of Seattle.

My journey making my own gluten free crust at home started with Gluten Free Girl's recipe which also happens to be vegan. For a year or so, I followed her recipe and enjoyed some of the best pizza crust I'd had - but it still wasn't that fluffy crust I wanted. I played around with a few different flour combinations, added eggs, and then all of my changes came together when I started stuffing the crust with a bit of cheese. It made all the difference in the world - it seems to keep more moisture in the crust and it's just darn tasty.

RecipesAdina Marguerite PeaseApril 10, 2013Baking, Gluten Free Comments

Comfort, Relief, and Being Prepared: Blueberry Dutch Baby

In general, I try to steer clear of current events on this blog - it's my refuge. In my daily life, I work and think about things that one might refer to as "heavy". My blog gives me an opportunity to escape and maintain some semblance of calm in otherwise hectic and serious times, especially right now.

That being said, a few folks that I like very much and respect a whole lot have started efforts to support the survivors of superstorm Sandy and I want to support them and the work they are doing.

Jenn of Jenn Cuisine has asked that today, us food bloggers out there share a comforting dish we would make for those in need and encourage our readers to support the relief efforts. The link in the image above will take you to a donations page for the Red Cross. But I would also encourage you to review this great comprehensive page on volunteering and donating responsibly - it contains oodles of links for different states and organizations. Erin from Gluten-Free Fun has also been spear heading a movement to help with gluten free donations, so please visit her blog for ways to help those folks. In a few weeks or so, Joy of Frock Files will be setting up an Etsy Shop to sell handmade goods created by various artisans to raise funds.

I encourage you to do what you can, when you can, in whatever way works most appropriately for you.

At the very least, please consider taking a moment to think about if you and your family are prepared for a disaster. We're all vulnerable, whether we like to admit it or not, so take action and prepare yourself as best you can. Ready.gov is a great place to get started with building your own personal disaster plan and kit - and to find ways to stay informed.

And now back to comfort and food. Recently, my go to comfort food dish has been a dutch baby that's totally loaded down with blueberries. It's warm, filling, and bursting with blueberry deliciousness; sure to bring at least a small bit of comfort to those in need.

RecipesAdina Marguerite PeaseNovember 8, 2012Breakfast, Gluten Free Comments

Bacon, Chive, & Cheese Omelet

Usually, I hate eggs - they make me feel queasy. Eating them in baked goods doesn't bother me, but just straight eggs can be trouble for me. And so I have no idea why, but I've been craving this particular omelet recently. I think it may have something to do with the recent increase in sunshine we've had here in Seattle. As well as the strong desire to go camping.

Camping always makes me think of omelets. When I was in Girl Scouts, we would make plastic bag omelets for breakfast. That's where you crack your eggs into the plastic bag, mush them around, add your cheese, bacon bits, chives, and whatever else - then seal and drop it into a pot of boiling water. Those were good memories.

RecipesAdina Marguerite PeaseJuly 11, 2012Breakfast, Gluten FreeComment

It's A Pie Party: 2012 Edition

When I saw that Shauna was co-hosting another Pie Party, I couldn't resist joining.

I'm all about spreading the good word of pie. Instead of cake at our wedding, we had pie (and no, we did not freeze a piece to eat on our anniversary). For breakfast, it really doesn't get better than pie with some nice plain sheep milk yogurt. Except maybe a pandowdy - but that's basically just a bottomless pie.

With pie, I have no need to reinvent the wheel. I took a class with Shauna & Danny at the Pantry at Delancy and that's where I got my pie crust recipe from. I had never had any success with pie crust until I started using their recipe and people love it! Normally I keep a tub of their all purpose flour on my shelf to use, but after a recent incident involving some potato starch gone bad I was out. So I went about converting the percentages to make their 1000 gram mix to the 350 grams for just the pie crust.

RecipesAdina Marguerite PeaseJune 20, 2012Desserts, Gluten Free Comments

Meals from the Garden: Greens & Herb Pho

Finally! I'm sharing a meal from our edible garden.

I've been meaning to share this quick weeknight meal for quite awhile now since it's been making an appearance on our kitchen table almost twice a week! And as our gorgeous winter greens have begun to fall prey to caterpillars and bolt - I figured it was high time to share.

This post falls somewhere in between a recipe and guide for a meal. The ingredients are loose depending on what looks good in the garden that night. But the basics stay the same; noodles, broth, greens, and herbs. So here's how we made our Greens & Herb Pho in early June.

Seedy Sandwich Bread

It's that time again! The Gluten Free Ratio Rally is back and this time we're bringing you bread! Karen of Cooking Gluten Free is hosting this month, so please check back on her site for a full list of all the delicious creations! I've also included a list of the other wonderful looking recipes at the end of this post.

To find a ratio that worked for me, I started with measuring the ingredients in my successful sandwich bread recipe. From there I rounded numbers and played with the amount of water, varying from 300 grams to 400 grams. A 1 part gluten free flour mix to 1 part water ratio ended up working out the best for me.

Dutch Baby 2.0

My previous dutch baby recipe was posted back when I was still using gums in my baked goods. Thank goodness I stopped using those! I think they didn't quite agree with me and I've found that I really don't need them - instead I use nothing, flaxseed meal, or psyllium whole husks.

Dutch babies are one of those foods that I grew up with - so they're a total comfort food for me. This recipe makes just enough for two very hungry adults or both Saturday and Sunday's breakfasts for one person. On weekends when my husband has been away at Ultimate tournaments, this has been my comforting breakfast of choice.

RecipesAdina Marguerite PeaseMay 22, 2012Gluten Free Comments

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