Gluten-Free in Five Minutes (3 page)

Applesauce.
Any brand should be fine. White House brand was used in testing all recipes in this book.

Baby food.
Beech-Nut brand is preferred. I think it tastes better.

Baking powder.
I used Rumford baking powder exclusively in creating and testing recipes in this book. It is manufactured by Clabber Girl and is available in most grocery stores and online; see the Appendix for ordering information. Please note that different brands of baking powder act differently! Some have more action in the bowl (like Rumford) while others have more action in the oven. Using a different brand could make a baked item fall or collapse. Should this happen, reduce the amount of baking powder by at least 25 percent.

Baking soda.
Arm & Hammer is my favorite and is available in nearly all grocery stores.

Butter.
Use any brand, lightly salted.

Cocoa powder.
I recommend Hershey’s for best flavor, available in nearly all grocery stores.

Cream cheese.
Philadelphia is available in nearly all grocery stores.

Eggs.
Use any brand, size large.

Milk.
Recipes were created with 2% milk. Any brand can be used.

Nonstick cooking spray.
I use the canola version of Pam, but any brand that is gluten-free should be fine.

Oatmeal.
Be sure to use a brand of oats specifically labeled
gluten-free
. Cross-contamination is common among major national brands as mills and trucks are used for processing and transporting grains that are not gluten-free. Certified gluten-free oats are available through some grocery stores, health food stores, and online. See the Appendix for suppliers.

Oils.
Canola oil and olive oil, any brand. Extra virgin olive oil has stronger flavor and is beneficial in the recipes suggesting its use.

Salad dressing.
Use any brand that is gluten-free, but you must read ingredient listings to be sure that the dressing is truly gluten free. Wheat should be plainly listed if used as an ingredient.

Salt.
Use any brand, but I find sea salt especially nice.

Spices, flavorings, and extracts.
I recommend McCormick brand or any other brands that are gluten-free. See the Appendix for information on ordering butterscotch flavoring oil if you make the one snack cake using this flavoring.

Sour cream.
Most brands; be sure to check ingredient label to be sure it is wheat-free. I do not like to use nonfat sour cream.

Sugar: white, brown, and confectioner’s.
All should be gluten-free, but double-check the labels!

Vinegar.
Use apple cider vinegar, any brand. Be careful of flavored vinegars, however, as they may include hidden gluten.

Xanthan gum.
This ingredient is
not
used in the recipes in this book!

Yogurt.
Any brand plain, lowfat yogurt. I do not like to use nonfat yogurt in baking.

Should you find yourself scratching your head wondering what went wrong with one of these simple recipes, I have a few insights that may be helpful.

CHAPTER 2

Breakfast

Breakfast is a great way
to start or end the day.

My favorite recipe in this chapter is Eggs Florentine. Sophisticated and delicious, make it, including the English Muffin (pages 16–18), when you want to pamper yourself or another special someone. In my opinion, a consistently perfect poached egg is impressive!

You may also wish to consider making Crepes (page 156) or Cinnamon Raisin Bread (pages 25–26) for breakfast as well.

And, as a final note, the Coffee Cake recipe (page 13) in this chapter will rival any you’ve ever eaten.

Baked in:
2-cup ramekin or other straight-sided microwave-safe bowl with a plain, microwave-safe shot glass inverted in the center of the baking dish

Note:
If you are toasting your bagel in a toaster oven, spray or sprinkle the outside with lightly salted water for better exterior crust. These bagels are better at room temperature than hot. Strange, but true.

Baked in:
2-cup ramekin or other straight-sided microwave-safe bowl, with a plain, microwave-safe shot glass in the center of the baking dish