Gluten-Free / Dairy-Free Friendly

Little Aussie Bakery

2010-01-20T11:01:00.007-06:00

http://www.thelittleaussiebakery.com/

Do you know how hard it is to watch people eat thick, fluffy pizza crust filled with tomato sauce and toppings when you can't eat gluten .. . well . .if your reading this, then you know what I'm talking about!!

Here's a restaurant in San Antonio that makes a delicious gluten-free pizza that is divine and should be illegal! They also shipped their baked goods around the country.

I took my grandma there this past summer and she just loved it. . this coming from the woman that seriously lives off of home made biscuits - couldn't even tell it was gluten-free. I've been trying to get her to eat less gluten due to stomach issues she has and she's actually been taking my advice with great results. *side note*

Anyway. . . I know eating out can be difficult for us gfdf do-gooders. ;) Here's a ray of hope from The Little Aussie Bakery. Become a fan on Facebook: Facebook Fan Page or check out their web page and get goodies sent straight to your door step!

Amazing Site for Free Resources

2009-09-10T16:23:00.002-05:00

http://www.glutenfreechecklist.com/index.aspx

The site Gluten-Free Checklist is an amazing resource of information. It's free to sign up with many benefits: coupons, recipes, forums and even a listing of gfdf friendly manufacturers.

Enjoy!

Link of the Day

2009-09-09T09:46:00.003-05:00

http://www.glutenfreeregistry.com/

This site gives a registry of gf-df friendly businesses. Great resource to find local establishments for dinning when you don't feel like going through the hassle of cooking!

Today's GFDF Link of the Day

2009-09-07T21:07:00.004-05:00

Living without is a great magazine resource for those of us struggling to find tasty choices that are gluten-free. By signging up for their email list (which is free) you'll receive weekly receipes delivery to your inbox. One such receipe that I tried and LOVED is below:

Gluten-Free Croissants
(Makes 24 Croissants)

1 cup sorghum flour
½ cup chickpea flour
½ cup almond meal or additional flour
1 cup rice flour
1 cup cornstarch or tapioca starch/flour
4 teaspoons xanthan gum
1½ teaspoons salt
4 teaspoons yeast
¼ cup sugar
1 cup warm milk of choice or water
2 eggs
8 tablespoons butter, margarine or Earth’s Best spread, melted
12 tablespoons cold butter, margarine, vegetable shortening or Earth’s Best spread, cut into
small pieces
½ cup fruit spread, warmed, optional

1.Combine first seven ingredients and blend well.

2.Scoop 1 cup of this flour mixture into a medium mixing bowl. Add yeast and sugar to this cup of flour mixture and blend thoroughly. Combine milk and eggs and add them to this mixture. Add melted butter and beat until smooth. Reserve.

3.In a separate bowl, cut cold butter into remaining flour mixture until butter pieces are the size of large peas. Pour in liquid batter and stir or beat until moistened throughout. Cover and refrigerate for 4 hours or overnight.

4.Remove dough from refrigerator and press into a compact ball on a surface that has been lightly covered with rice flour. Divide dough into 3 equal parts. Roll each third into a 12-inch circle with a rolling pin. Cut each circle into 8 pie-shaped wedges.

5.Separate wedges and roll out each wedge through the length of the piece so that it is about 1/8th-inch thick.* Brush each wedge with gently warmed fruit spread, if desired. Then roll up each wedge toward the point. Shape into a crescent by curving the edges.

6.Set croissants on an ungreased baking sheet or a sheet lined with parchment paper. Cover with plastic and let them rise at room temperature until doubled. (This may take 2 hours if the room is cool.)

7.Preheat oven to 400 degrees. Brush each croissant wedge with egg beaten with cold water. Place croissants in preheated oven and immediately lower oven temperature to 350 degrees. Bake 15 to 20 minutes or until golden.

*TIP The thinner you roll out the wedges of dough, the more “layers” your croissants will have and the flakier they will be. However, dough should not be paper-thin.

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