Karen Robertson
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About Me
Karen Robertson, author of award winning Cooking Gluten-Free! teaches gluten-free cooking classes in Seattle and is an active volunteer for the Gluten Intolerance Group.
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Celiac.com 11/19/2022 - Gluten-free bread making the first few times is an incredibly frustrating experience that begs the question—is it really worth it? After my many trials I must say—yes it is definitely worth it! We are now able to ... -
Celiac.com 08/05/2022 - The mere thought of traveling with gluten-free children can be so overwhelming you might think—why bother? Once you learn the tricks of traveling gluten-free you will be glad you made the effort, and you will t... -
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Celiac.com 02/17/2022 - A true luxury in life is to have someone else prepare your meals. Gluten-free children are lucky to have parents as their personal chefs! The responsibility of having to prepare every single thing your kids eat... -
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Savory Crustless Tart with Artichokes and Bacon
Karen Robertson posted an article in Winter 2010 Issue
Celiac.com 12/20/2019 - This recipe makes 4 servings. Ingredients: 8 slices bacon ½ medium onion, chopped 13 ounce can of whole artichoke hearts, chopped (plus ¼ can reserved liquid) 6 eggs, slightly beaten 1/... -
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Karen Robertson joined the community
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Celiac.com 01/11/2005 - Gluten-free flours are generally used in combination with one another. There is not one stand alone gluten-free flour that you can use successfully in baked goods. Be sure to know the procedures your flour manufacturers...
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Celiac.com 01/11/2005 - Pizza crust is an essential item in the gluten-free kitchen, especially for families with celiac children. This class demonstrates how to make an excellent pizza crust with a variation on the recipe for focaccia...
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makes 1½ pounds dough You will probably find many uses for this good, user-friendly dough. Recipe from Wendy Warks Living Healthy with Celiac Disease (AnAffect, 1998). Wendy uses this for pretzels, breadsticks, cinnamon rolls, and ...
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Cinnamon rolls are an occasional indulgence that we all deserve. In our home we don't make them often so they are very special. It is challenging to recreate the exact texture of a cinnamon roll but these come close. Substitutions... -
Bread Class with Alternative Flours by Karen Robertson
Karen Robertson posted an article in Summer 2003 Issue
Gluten-free bread making the first few times is an incredibly frustrating experience that begs the question...is it really worth it? After my many trials I must say yes it is definitely worth it! We are now able to make an excellent bread...