Preview of Summer: Fragole con Panna

Dreaming of summer berries.....soon enough, I know, for now I should be happy with our spring rhubarb; but I can't wait for those adorably plump berries that are reminiscent of our longer sunshine soaked days.

I created this decadent cream to pair with any summer berries. I prefer mine unsweetened, however it is delicious with a drizzle of honey.  Its uses are plentiful, spread in between layers of cake, place a dollop on your strawberry shortcake, fill tartlet shells or simply spoon into a bowl sprinkled with toasted nuts or cacao nibs & serve with fresh strawberries. 

Vanilla Kissed Mascarpone Cream 
Yields enough to fill one 10” tart or four 4 ½” tartlets
Preparation: 15 minutes

½ cup heavy cream
8 ounces mascarpone cheese
1-2 tablespoons (or to taste) honey
½ vanilla bean, split open & seeds scraped out
1lb of your favorite berries, if using strawberries, thinly slice
¼ cup pistachios, deshelled & toasted optional


In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until soft peaks form. Of course you can whip it by hand too!!  In a separate bowl mix together the mascarpone with the honey and vanilla seeds.
Gently fold the cream into the mascarpone mixture.
Top with chopped & toasted pistachios.
Serve with big bowl of strawberries.



Buon Appetito!

Raisin Cardamom Bread

I'm currently in the midst of raisin bread testing.  Cinnamon Raisin Bread was always a favorite of mine when I was a little girl.  I recently had minor gum surgery, so I'm craving comfort foods, for me that's apple sauce, chocolate milk, rice pudding and raisin bread.  I've done without the rice pudding and subbed in soy chocolate milk for those chocolate milk urges (currently not supposed to have dairy). This raisin bread is not only gluten-free, but also dairy-free and it's spiked with loads of cardamom, one of my go-to spices.  The first of many tests to come, once it's perfected you may find a few loaves at my kiosk this summer!

Gluten Free Belly Baking Company to Launch Spring of 2013

Opening this Spring

at a Farmers' Market

near you!

For those of you who have been recent students of mine at PCC, the Focaccia is on the menu!  

I will also have plenty of my dairy-free brownies & loads of other GF goodies.

Anyone with a gluten-free belly planning an upcoming wedding?  Stop by to find out about wedding cakes.

Check back often for updates or make it easy on yourself and look over to the right portion of your screen, type in your email address under "Follow By Email" and you'll be in the know as soon as we launch!

If you are on Facebook please like gluten free belly baking company.

Cheers!

Recipe Development: GF Pie Dough

A glimpse at what I've been working on lately.  

Gluten-free pie dough!  Buttery, flaky and decadent especially when baked with chocolate & buttermilk. 

Spring Classes

Spring Classes are posted at PCC Cooks.  Join me in this fun hands-on class where you'll learn techniques for making my Spring Spinach Gnocchi.  You'll be served a well-rounded meal with Spring Greens tossed in Champagne Vinaigrette and for dessert I'll teach you how to make GF Tartlets with Vanilla Bean Cream & Fresh Berries.

If you have little ones with GF Bellies, check out the GF Kids Camp we are offering at PCC this summer!  I'll be teaching GF Italian Pizza.

Hope to see you there!

Breakfast Bites

Apple & Almond

Breakfast Muffins

Snow Day Pancakes

A couple of weeks ago we had our 2012 snowpocalypse here in the great pacific northwest.  Our power was out for 4 & 1/2 days!  While the snow was softly falling in our yard and before all of the trees started falling, I made a batch of pancakes. These tiny cakes can be made with or without dairy.  I opted to leave out the dairy and the eggs making these a delightful vegan treat!

My GF Belly's Pancakes 
1 1/4 cup brown rice flour
1/2 cup sweet sorghum flour
1/4 cup almond flour
1/4 cup sweet rice flour
1/4 cup potato starch
3/4 teaspoon sea salt
3/4 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
2 cups rice milk, more as needed to thin out batter
2 cups unsweetened soy milk or coconut milk
3 tablespoons maple syrup
1 tablespoon vanilla extract
1/4 cup safflower oil or melted refined coconut oil

In a large bowl preferably with a pouring spout, whisk together all dry ingredients.  In medium bowl, whisk together all of the wet ingredients.  Stir the wet ingredients into the dry until well mixed.  The batter should be thin enough to pour onto the griddle but thick enough to hold it's shape.  Thin out with a tablespoon at a time of rice milk if needed.

Warm a griddle or saute pan over medium heat, lightly oil with safflower or coconut oil.  Pour small pools of batter onto the warm pan and cook until small bubbles form and pop, approximately 2 minutes.  Flip over and cook on the other side until golden brown and cooked through, about 1 & 1/2 minutes.

Serve with vegan butter substitute if you are going dairy-free and warm maple syrup.