so, you may have noticed that I’ve not been posting for a while. recently, i’ve been consumed with some health concerns, but i’m on the mend and it’s time to get back to cooking and blogging.
going forward, you will also notice some “subtle” changes to the content. the focus will still be gluten free, but I’m inching toward lighter, less carb heavy fare, with less saturated fats. don’t panic, i plan to keep things fun and flavorful. Continue reading
i overbought veggies this week and was worried that i wouldn’t get to everything in time, so i figured i could just start roasting stuff and then use it over the weekend. roasting stuff started to get boring and by the time i dug a head of cauliflower out of the back of the crisper, i really wanted to do something different. 
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i always like to do a bread project for the New Year and this year i had a hankering for pretzels, but I didn’t have the energy to roll and shape pretzels. i had tried to make gluten free soft pretzels once before, but i found they mostly tasted of the baking soda. as it turns out, i had forgotten to add sugar to my dough, but i also realized that white sugar might not cut it in terms of depth of flavor and balancing the salt and baking soda, so this time i used turbinado (raw sugar) and i was very pleased with the flavor of the finished pretzel bites. 
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so far, i’ve been very pleased with the versatility of the ciabatta bread dough recipe, i posted a couple of weeks ago. this weekend, i used it to make two types of focaccia. it’s pretty simple just follow the ciabatta recipe in the link right through to the step of putting it into the pan and for the amount of dough in the recipe you can use a quarter sheet pan or two eighth sized sheet pans (sometimes called mini-sheet pans).
as promised, i went back and tinkered with the ciabatta recipe to see if i could make a dough that could hold it’s shape on a silpat or parchment, but would also keep the nice rise. here’s the dough before and after the rise:
i succeeded in keeping the rise, but i lost the air pockets that make a ciabatta, a ciabatta. 😦 Continue reading
I’m not sure what prompted it, but I had a major hankering for some crusty chewy bread today and I had an idea about getting a gluten free bread to rise into something airy, that would also have a crisp crust. 
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Now, we wait to see what happens in the judges vote. As promised, I’ve posted the “Tipsy Cranberry Almond Shorties” recipe,
below.
I am so grateful for and really sincerely appreciate every like and vote that was cast for my cookie, in this contest. Continue reading
yes, i’m still riffing on my go to basic pound cake recipe. this time, a plan to make cheesecake fell apart due to timing and i decided to see what would happen if i used the cream cheese in place of heavy cream or sour cream in the pound cake recipe.
breakfast boredom begat my new favorite breakfast thing. i call them waffled french toast. my gut told me, if i mixed up a french toast batter and dipped some gf bread into it, happiness would follow. 
my gut was right! this is super simple and can be accomplished by making a french toast batter from scratch Continue reading
it’s the first anniversary of the blog and i’ve updated the blog’s domain name to kissmyglutenfreebuns.com*.
to celebrate, i attended the summer fancy food show in nyc at the javits center. i got to see and taste lots of great new gluten free products along with some old favorites and met lots of lovely people. it was great to see how many vendors are testing for gluten in their products and processing and how many of them are going the extra mile to have their products certified gluten free. i took home some really nice samples of gluten free products and will share more about them, as i try them out.
i’d love to hear from you all, about what you’d like to see more or less of on the blog. anything you haven’t seen yet but would like to? please let me know. thanks for reading!
best
lisa
*just a quick note to those of you who use Pinterest, the domain name change has triggered a glitch in how Pinterest reads the urls for the pins and temporarily older pins may show an error image, but it’s safe to click through. the original url kissmyglutenfreebuns.wordpress.com still works and will automatically redirect you to the new shorter url. either address will get you here.
kiss my gluten free buns 