Some days I wish I could be Oprah. I want to point to everyone around me and shout, "And YOU win a book , and YOU win a book, and YOU win a book!"
While I normally give away a single book, this week I have...
I love wheat. I love chewy cookies, moist cake and bread with great big air bubbles in it. And let's not forget flaky pastry, decadent squares and booze soaked trifle. With the exception of carob loaf, I don't think I've met a baked good I didn't like. And I'm fortunate. The only side effect I get from indulging in wheat is bigger sides. A friend isn't so lucky. He has Celiac Disease, so gluten-loaded food can be painful. While he's happy with his main courses, he misses baking. So I thought I'd help him out.
But finding good recipes isn't that simple. More than once I've politely choked down chalky gluten-free brownies and struggled to produce enough saliva to swallow dry-as-dust gluten-free breads. So, I experimented with Wendy Turnbull's approach to gluten-free baking. Having spent 30 plus years with Celiac Disease, she's figured out a way to deliver light, moist baking without the gluten. The key? Her special GEMS flour. You can't buy it in stores. You make it yourself from a blend of various flours, each selected for what it brings to the dish -- versatility, lightness, texture, tenderness and moisture. Yes, it takes a trip to the health food store. But I figure, if you're on a gluten-free diet, you're likely going there anyway for your pre-baked gluten bread fix. And this is a less expensive, more versatile option. Turnbull even provides a formula that allows you to turn your favourite wheat-based recipes into gluten-free ones.
Although I was initially intimidated, there was no need. Here's what I found: