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Martha Stewart Gluten Free Segment


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34 replies to this topic

#31 Viola 1

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Posted 18 January 2007 - 07:25 PM

I never got to see it because I couldn't find it.

Are you telling me that they are so stupid that they did not know that Canola and Rapeseed are the same? They changed the name from Rapeseed in around the 80's to Canola because they thought rapeseed was insulting to women. Sheesh, i grew up in the prairies and I still call it rapeseed.


:lol: :lol: You are perfectly right Rusla, I can remember discussing it when they were changing over. My brother-in-law grows the stuff, and we always referred to it as Rapeseed . Beautiful yellow fields of the stuff. They do try and convince us that it has become more refined though :rolleyes:
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Shirley


[Save the Earth, It's the only planet with chocolate and wine.

It isn't about waiting for the storm to pass...
It's about learning to dance in the rain.

Gluten free since 1989


West Kootenay.... British Columbia

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#32 Cheri A

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Posted 25 January 2007 - 06:32 AM

Missed the show, will have to check the website.

So, did anyone try those recipes?
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Mom of:
Carleigh~ 10 years old, allergic to wheat, milk, peanuts, strawberries, and many EAs. She is currently soy-light and egg-light ~ celiac testing inconclusive by allergist.
Gluten-Free since 10/05 She's a gymnast. : )

Nick ~ 13 years old with no known allergies.

#33 WakeupNurse

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Posted 07 March 2007 - 10:12 AM

This was on Martha Stewart today, normally I don't care for her show but I had to catch it because they looked so yummy! The girl has a bakery in NYC with nothing but gluten-free & allergy free food in it, could you imagine! She's a fellow celiac.


Cinnamon Toasties

Serves about 10

Note: This recipe is free of wheat, gluten, dairy, nuts, casein, soy, and eggs.


1/2 cup canola oil, plus more for pan

1 cup garbanzo and fava bean flour

1/2 cup potato starch

1/4 cup arrowroot

1 1/4 cups unrefined sugar

2 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon xanthan gum

2 tablespoons ground cinnamon

1/3 cup store-bought unsweetened applesauce

1. Preheat oven to 325. Brush a 6 3/4-by-4 1/4-by-2 3/4-inch loaf pan with oil; set aside.

2. In a large bowl, whisk together flour, potato starch, arrowroot, 1 cup sugar, baking powder, baking soda, salt, xanthan gum, and 1 tablespoon cinnamon.

3. In a medium bowl, stir together oil, applesauce, and 1 cup hot water. Add oil mixture to flour mixture; stir until well combined. Measure out 1/3 cup of batter and place in a small bowl. Pour remaining batter into prepared loaf pan. Stir remaining 1/4 cup sugar and 1 tablespoon cinnamon into reserved batter. Add to loaf pan, swirling to combine.

4. Transfer to oven and bake about 20 minutes. Brush top of loaf with oil and continue baking until golden brown, about 15 minutes. Let cool completely on a wire rack before unmolding.



Note: Recipe from Babycakes NYC
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#34 Tritty

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Posted 07 March 2007 - 10:18 AM

This was on Martha Stewart today, normally I don't care for her show but I had to catch it because they looked so yummy! The girl has a bakery in NYC with nothing but gluten-free & allergy free food in it, could you imagine! She's a fellow celiac.
Cinnamon Toasties


Did she say if she has an online store?
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Tritty (my childhood nickname....)
Age 31, Mommy of 3
Blood test positive for celiac 1/16/07
gluten-free since 1/16/07
Endoscopy 2/13/07 - small hiatal hernia, scalloped mucosa in 1st and 2nd part of duodenum, some erosion of the esophogus.
Two oldest kids - fine so far :)
My 17 mo old has eosinophilic esophogitis. Only showing milk allergy? So completely off dairy for time being to see if that is trigger...

#35 WakeupNurse

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Posted 07 March 2007 - 10:18 AM

These looked super yummy when they made them, I can't wait to try out the recipe! The bakery is in NYC and is all gluten & allergy free because she's a fellow celiac, I wish we had one of those bakeries here! I just had to share the recipe though!

Makes about 5 dozen mini brownies

Note: This recipe is free of wheat, gluten, dairy, casein, and eggs.


1/2 cup canola oil, plus more for pans

3/4 cup plus 2 tablespoons garbanzo and fava bean flour

1/4 cup potato starch

2 tablespoons arrowroot

1 cup unrefined sugar or 10 tablespoons plus 2 teaspoons agave nectar

2 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon xanthan gum

1 teaspoon salt

1/2 cup unsweetened cocoa powder

1/2 cup store-bought unsweetened applesauce

2 tablespoons pure vanilla extract

1/2 cup brewed coffee or hot water

2 cups vegan gluten-free chocolate chips, such as Tropical Source

1. Preheat oven to 325. Brush 3 dozen mini-muffin pans with oil; set aside.

2. In a medium bowl, whisk together flour, potato starch, arrowroot, sugar, baking powder, baking soda, xanthan gum, salt, and unsweetened cocoa powder; set aside. In a large bowl, mix together applesauce, 1/2 cup canola oil, and vanilla. Slowly add flour mixture, stirring to combine. Stir in coffee until it forms a batter. Fold in chocolate chips.

3. Place 1 tablespoon batter into each prepared muffin cup. Transfer muffin pans to oven, and bake until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let cool completely on a wire rack before unmolding.



Note: Recipe from Babycakes NYC
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