Cooks Warehouse Decatur was the venue for a fun Gluten Free Cooking Class. I first became aware of Gluten Free Eating when I worked on the morning show “Everyday with Marcus and Lisa”. Marcus had Celiac Disease, and so I always tried to provide something in my cooking demo that allowed him to eat and enjoy. If you don’t know about gluten intolerance, (or celiac disease), these are folks that have an extreme sensitivity to the protein gluten, which is found in wheat, barley and rye. So, some of items that we take for granted like flour, or bread pose special challenges to this group. Now, I have several other friends that are watching their gluten intake, so I decided to offer a class, and share some delicious recipes, great for gluten free cooking – and everyone else. The chocolate cake you see me slicing in the photo, (and in the glamour close-up) was Angela’s birthday cake. No flour – just lots of dark chocolate, toasted pecans and expresso. I am passing a couple of recipes here that are absolutely delightful, easy and perfect if you are eating gluten free – or not.
My Smart Sister gave me the first version of this yummy RICE-CORN BREAD
2 Cups Stone-Ground Yellow or White Cornmeal
1 Tsp Baking Soda
2 ½ Tsp Baking Powder
1 TB Unsalted Butter, softened
1 TB Sugar
A Dash EACH of Cinnamon and Nutmeg (Optional)
1 Cup of Cooked Brown Rice, (slightly mashed at room temperature)
3 Large Eggs, lightly beaten
2 Cups Light Buttermilk
Preheat the oven to 400F. Combine the cornmeal, salt, baking soda and baking powder and whisk together with a fork.
In another bowl, combine the butter, sugar and slightly mashed rice. Thoroughly stir in eggs and buttermilk, then add the cornmeal mixture and stir until just blended.
Spoon the batter into a non-stick spray coated loaf pan and bake in the middle of a preheated 400 degree oven for 30 – 35 minutes. Test for doneness with a toothpick.
Cool in the pan for 10 minutes, then cut into slices.
Make sure you add the nutmeg and cinnamon and then serve the cornbread with:
Curry Carrot Spread
2 Carrots, Sliced in Rounds, Tossed with 1 TB Extra Virgin Olive Oil
2 – 4 TB Extra Virgin Olive Oil
½ Cup Chopped Yellow Onion
1 Clove Garlic, Minced or Grated
½ Tsp Curry Powder
¼ Tsp Smoked Spanish Paprika
¼ Tsp Ground Cumin
1/2 Cup Canned Cannellini Beans, Drained and Well Rinsed
Kosher Salt and Freshly Cracked Black Pepper, to taste
Chopped Fresh Herbs for garnish if desired
Preheat the oven to 425F. Place the sliced carrots on a foil lined baking sheet, sprayed with non-stick spray, and cook for about 15-20 minutes until tender and beginning to brown.
Heat the oil in a skillet over medium-high heat. Add the onion, curry and cumin and cook until onion is tender (about 4-5 minutes.) Add the garlic and cook for 1 minute.
Place the carrots and the onion mixture in a food processor, and then add beans. Blend until smooth. Season to taste with salt and pepper.
And to make it dinner:
Crunchy Romaine and Parmesan Salad
2 Heads of Romaine, Sliced into 1 inch pieces
1/4 Red Onion, Sliced Very Thinly
1 Clove Garlic
3 TB Balsamic Vinegar
3 TB Freshly Grated Parmesan or Pecorino Romano
¼ Tsp Dried Oregano
¼ Cup Extra Virgin Olive Oil
Kosher Salt and Freshly Cracked Black Pepper to taste
Parmesan (or Romano) Curls for Garnish
Fill a bowl with ice cubes and sprinkle about 1 tsp salt in it – add water and sliced red onions. Leave the onions in the ice water until you are ready to toss the salad. Cut the Romaine, spin to dry. Set aside.
In a blender or small food processor blend together the garlic, the vinegar, the Parmesan, (or Romano) and the oregano until the dressing is combined well, Add the olive oil, and salt and pepper to taste. Remove the red onions from the ice water, pat dry, add and toss with the romaine and the dressing. Garnish with Parmesan (or Romano)curls.