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
my tipsy cranberry almond shorties are entered in the Cookie Rumble 2013. the assignment, to create a cookie that pairs perfectly with port wine. cranberry, almond, maldon sea salt, that’s the ticket! i think my recipe may be the only gluten free entry in the contest. here’s the link for the recipe and please vote for the cookies while you’re there. the contest requires voting via facebook, i know that doesn’t appeal to everyone, but i’d be very grateful to anyone who takes the time and trouble to vote. so, many thanks if you’re willing. you can vote for an entry once every 24 hours. voting ends november 15th. Please note that you need to first like the page and then find and click the vote button, which is just below the recipe and above the comments box. It’s a little confusing, I know.
when the contest ends, I’ll repost the recipe here, along with some additional step-by-step photos.
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.
sometimes, someone pesters you so much about something, that you have to cave in and my mom is relentless about cheesecake. for a while now, i’ve been making a version of new york cheesecake, that is just cream cheese, sugar, eggs and vanilla cooked in a water bath. but i was waxing nostalgic for the cheesecake that i grew up with. there’s no water bath and a just touch of flour for structure. 
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i fished a long forgotten vacuum packed pork tenderloin out of my freezer the other day (how great is vacuum sealing, it must have been in there for a year or more) and puzzled for a while over what to do with it, a nice long braise seemed the safest way to go. i knew i’d be having company the next day and decided that carnitas would be perfect. the biggest dilemma is that tenderloin is really lean and the pork butt traditionally used for carnitas, is not lean at all. at a time like this bacon drippings are your friend and i always have a container of bacon drippings on hand. 
another great thing about carnitas is they store well in the fridge and can be easily reheated on the comal to crispy deliciousness.
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.
sometimes we make friends in the oddest places (like the interwebs), and i met my friend MarthaS on an online food board, that we both frequent. i started posting about gluten free cooking and she joined in the conversation. when I started this blog, i was pleased and surprised to discover that she was following it. Martha’s been very supportive and encouraging to me and she asks great technical questions, some of which have led me to really think outside the box in my own baking. Martha’s traveled all over the world, with her husband, for his work, for the last 16 years and has some really diverse food knowledge and experience. so anyway, the other day she mentioned that she was going to tackle japanese dumplings called gyoza.
this was exciting to me because they along with most dumplings have been a favorite snack. i asked Martha if she would share her success and her recipe for gluten free gyoza. Please click on any of the photos to see them in all their full sized glory. Martha takes such lovely photos. Thanks again, Martha! Continue reading
kiss my gluten free buns 