Oh the woes of gluten free bread.

It’s boring. Tasteless. The dough is unmanageable and not versatile.

I beg to differ.

When my family began making the gluten-free transition years ago, it was so hard to part with the comfort of good bread. It actually seemed easier to just avoid it altogether rather than risking failure in making it, or spending $6-$7 for a loaf at the grocery store.

We have since then, despite a small amount of whining in the process, successfully landed in a happy homemade loaf-loving life.

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When summer fades gracefully into autumn rhythms and we start pulling out the long-sleeved wool, packing lunchboxes, and harvesting our gardens, there’s a quiet reverence that transports me to my childhood.

I always enjoyed the first weeks of school, seeing the crisp frost on the ground as I walked down my long driveway to catch the bus, and picking that first ripe apple from the tree at our neighboring orchard.

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While I do so love a good apple pie, it isn’t really my favorite thing to bake.

I’m much more of a cake gal myself, especially if said cake involves lots of creamy buttercream filling and icing.

Bring on the fusion as we combine our favorite fall flavor with cake, glorious cake.

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This is not your mother’s whole wheat bread.

No offense to Mom, of course – but I’m guessing it’s probably better than hers.

Did your mom make you PB & J sandwiches on homemade whole wheat bread?

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Fried dough.

Two simple, straightforward words.

Fried. Dough.

Yet what a wonderful metamorphosis takes place when a simple flour/butter/water dough hits a scant 1/2″ of hot oil.

POP goes the dough, coming suddenly to life as air, trapped inside, expands to create big bubbles.

And what was formerly a soft, pale round of dough becomes golden brown and snapping crisp, the tasty essence of why we love doughnuts and french fries.

It’s all about that crisp deep-fried crust and flavor – even though 3/8″ of peanut oil could scarcely qualify as “deep” frying.

Have you resisted churros, beignets, and other deep-fried treats because you hate the thought of a gallon of hot oil bubbling on the stovetop, covering you and everything within reach with a rich patina of eau de doughnut?

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In the past, if I were to choose to make a batch of cookies, any flavor I wanted, I must confess Snickerdoodles would not have been at the top of the list. I mean, they’re fine, OK, pretty good.

And then PJ created her Superdoodles. I started to love Snickerdoodles more and more. But could I make them into a cookie I craved?

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[Ed. note: Amy Trage, a member of our bakers' team and a dedicated gluten-free baker, is our newest blogger. Welcome, Amy!]

It has been through a series of trials and errors that I’ve learned to embrace the styles and challenges of gluten-free baking. When I first learned of my intolerance a few years ago, I not only resisted the change; I even avoided baking for almost a year.

One of my biggest tests was to sell this lifestyle to my three young children: Picky, Finicky, and Ewwthat’syucky. We are now united in a strong mission to discover at least one “I like” in every food. And to be honest, the transition from a wheat-based diet to one of gluten freedom has actually been more successful than my old strategy of hiding puréed vegetables in their dinner.

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From the National Confectioners’ Association Web site: “A recent survey revealed that 52% of U.S. adults said they like chocolate best. The second favorite flavor was a tie (at 12% each) between berry flavors and vanilla.”

Meanwhile, the International Ice Cream Association (Washington, D.C.) says America’s favorite ice cream flavor is vanilla (29%), with chocolate a distant second (8.9%).

So, my fellow Americans, which is it – chocolate, or vanilla? read the rest of this entry »

You know, I used to be afraid of deep-frying.

Vats of boiling oil. I mean, doesn’t that sound like some form of medieval torture? Just the thought of it gives me the heebie-jeebies.

Still, if you want homemade doughnuts…

“Leave the kitchen, kids! Get out from underfoot, there, puppy dog. Cat: off the counter. Mama is making doughnuts!”

Hmph. Makes me want to don my hazmat suit.

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Custard pie. Noodle kugel. Rice pudding. Hot milk cake.

What do all of these foods have in common?

Comfort, right? While perhaps not at the top of your culinary Hit Parade, they’re easy to eat.

Plus, they make you feel all warm and fuzzy inside.

Comfort food is, perhaps, best characterized by what it’s NOT:

Assertively flavored. Crusty. Blazing hot, nor icy cold.

Fusion.

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