Strawberry Rhubarb Crumble
Strawberry Rhubarb Crumble: Even Easier Than Pie
One of the best parts of summer is fruit that bursts with juice, dripping with sunshine. Or a fresh pie, with fruit that becomes even sweeter and more fragrant with baking. But, to tell you the truth, I’ve always been intimidated by pie crust, let alone gluten-free pie crust. So this summer I took a classic strawberry rhubarb pie and turned it into a gluten-free strawberry rhubarb crumble, with no crust and a sweet crisp topping that everyone loves. Plus, if you substitute margarine (I like Earth Balance Vegan Buttery Sticks) instead of butter, it easily becomes a delicious, would-never-believe-it vegan, gluten-free dessert.
The crumble topping uses pure gluten-free oats. For a discussion on gluten-free oats, please see a story I wrote, Feel Your Oats, for Living Without magazine, a great magazine for people who are gluten-free or have food sensitivities.
Click for the recipe for Gluten-Free Strawberry Rhubarb Crumble
Ideal for a summer birthday, this gluten-free ice cream cake is an easy favorite.
We welcomed summer this year with a crafty birthday party for our 7-year-old in our back yard, topped off with a delectable homemade ice cream cake — gluten free, of course.
At the party, the kids enjoyed making bottlecap magnets, sock puppets and pet rocks. They also enjoyed eating the ice cream cake, a gluten-free adaptation of my mom’s recipe. With a crushed cookie crust, Heath bars, ice cream and chocolate sauce, it’s a dessert that’s easy to make and even easier to devour.
My mom makes the cake with a combo of chocolate and coffee ice cream, but for the kids I went with chocolate and chocolate chip. Feel free to use your favorite flavors. I buy Breyers ice cream, as the company says it labels if gluten is present. For the cookie base, I use Mi-Del’s Gluten-Free Arrowroot Cookies, which are staples in our house. (Mom uses Nilla wafers, but those are NOT gluten-free.) Please be aware that Heath bars contain almonds, so if a guest has a nut allergy, skip the Heath bars and simply use a cookie base.
The cake can easily be made a week ahead of time (and definitely needs to be made at least one day ahead of time), saving you pre-party prep. Decorations can be kept simple, with some candles on a stick and themed cake toppers.
Click for Gluten-Free Ice Cream Cake recipe
Gluten-free, dairy-free hamantaschen
Name a Jewish holiday, and there’s usually a special food associated with it. That’s certainly the case with Purim, which is coming up this weekend. I made gluten-free, dairy-free hamantaschen – triangular, jelly-filled cookies — using the recipe I posted last year.
I found the recipe so easy to work with last year, but a bit more difficult to cut out the circles this year. It helped when I chilled the dough in the freezer then liberally sprinkled rice flour on the wax paper when I was rolling out the dough. Go figure. There is so much that goes into baking — the smallest changes in ingredients, temperature, etc., end up making a big difference.
My kids love shaping the hamantaschen and doing a “magic” trick: taking the circles of dough and turning them into triangular cookies. They also love thinking of crazy fillings to put in the hamantaschen. This year we tried marshmallows, white chocolate chips, Nutella and mint M&Ms, along with apricot and raspberry jam. I actually like the traditional prune and poppy seed fillings, but I did not have the ingredients on hand.
Check out this cute, short video of my older daughter shaping hamantaschen, and turning circles into triangles. Yes, she really does say to “gently, carefully, tenderly” fold up the dough!
The full recipe is posted here.
Kasha varnishkes: a satisfying Eastern European dish
Kasha varnishkes is a traditional Russian-Jewish dish of roasted buckwheat groats (kasha) tossed with bowtie noodles. Apparently, my grandfather hated kasha, as he had too many memories of eating it growing up. But we love it. To me, this earthy, satisfying dish typifies Old Country cooking. Despite its name, buckwheat is not related to wheat. Rather, it’s a nutritious, gluten-free whole grain from the rhubarb and sorrel family.
Until now, I had to make kasha varnishkes with gluten-free fusilli pasta, as there was no gluten-free bowtie or farfalle pasta available. I was thrilled when Le Veneziane, a superb corn pasta from Italy, recently released gluten-free farfalle.
I wish we had gluten-free farfalle pasta a few years ago, since some of my daughter’s preschool and kindergarten projects used bowtie pasta. Don’t get me started, though, on schools’ unnecessary use of food in the classroom.
Kasha varnishkes can be served as a side-dish for brisket or it can stand alone as a vegetarian entree.
Click for Gluten-Free Kasha Varnishkes recipe
Filed under pasta, Recipes
Chinese Corn Egg-Drop Soup
For celiacs, Chinese restaurants are big caution zones, since soy sauce is brewed with wheat. Also, most egg noodles, oyster sauce, hoisin sauce, imitation crab and mock meat substitutes (like mock duck) contain gluten.
Some accommodating Chinese restaurants will prepare entrees without soy sauce, or they may agree to cook with gluten-free soy sauce that you bring in. But cross-contamination is still an issue, so make sure to ask the staff to prepare your food in a clean pan with clean utensils. Dining cards from Triumph Dining, written in Chinese (and other languages) and tailored to specific cuisines, provide an extra measure of safety.
Luckily, some gluten-free soy sauce substitutes are available. San-J wheat-free tamari, certified gluten-free, is the choice in our house. La Choy soy sauce is also gluten-free, though it does contain more processed ingredients.
In our old neighborhood, we were fortunate to find a Chinese restaurant that prepared food without soy sauce for us. We’d routinely order cashew chicken (cooked with a little chicken broth and salt) and corn egg-drop soup.
When we moved, I wanted to make gluten-free corn egg-drop soup that we could enjoy at home. I was surprised at how easy it was. Cream-style corn (which is non-dairy, despite the “cream” in its name) gives the soup body, and whole kernels of corn add to the texture. Silky threads of egg stream through the soup like ribbons. The result: a velvety egg drop soup, enhanced by sweet nuggets of corn, just like in our favorite Chinese restaurant.
Click for Chinese Corn Egg Drop Soup recipe