Home » Food » Page 15

Category: Food

Food. Eaten. Made. Discussed. All gluten-free.

HAWMC – Day 2: Introductions

Inspired by my co-sufferer, Candice at Embrace GFree, I am attempting the Wego Health Activist Writers’ Month Challenge. A post each day in April. So, now that I told you I am going to do it, I oughta follow through, right? Today’s prompt is introducing you to my condition(s).

When I started thinking about this prompt, I was debating if I should address it from a food allergy/sensitivity perspective or from the perspective of someone who has CRPS. The more I thought about it, the more I realized just how similar having an invisible illness is, no matter if it is a common autoimmune disorder such as celiac or something as rare as Complex Regional Pain Syndrome.

introductioncollage

So, here are 5 things I want you to know about living with an invisible illness:

1. I am not my illness.

Yes, my food sensitivites and allergies dictate what I can and cannot eat. Yes, my chronic pain dictates how much activity I can handle. But I am still me. I still like shaking my booty on the dance floor when I can tolerate it. I love exploring new restaurants and trying new cuisines. Have a summer festival you want to check out? Well, this lady would love to go. I am a 28 year old who does normal 28 year old things.

I go on dates. (Well, sometimes). I like grabbing a drink with friends. You might even convince me that a baseball game would be fun.

I speak French and German. I write a gluten-free blog. I enjoy sci-fi.

Oh, and I have a rare disease. But I am all those other things first, and so are you.

2. The internet is full of badness.

From misinformation to inflammatory posts, the internet can be a scary place. Throw in people who can be so passionate about their views and opinions that it borders on bullying (or heck, some of them are actual bullies), and you have a recipe for disaster.

Find people you identify with, but who don’t bring you down. Follow sites and blogs where positivity is the focus.

And double check any claims or treatments you find with your doctor. You might have found something legit they hadn’t heard of, and you might have come across some hooey.

3. My illness is not your illness.

My gluten-free & celiac friends have taught me this. They are often saying “My celiac is not your celiac,” and it is a sentiment that is relevant to any chronic condition. Just because someone has the same diagnosis as you doesn’t mean that their experience is the same as yours. In fact, while it might be enlightening to learn about how someone else with your condition is living, it is just as important to remember that your body is unique and that no matter how similar we are, our bodies are not the same.

4. We’re all learning.

I am always learning new things. About my illness. About possible treatments. About myself. There is new research all the time. Science is evolving. People have had my diagnosis for years longer than I have. I have had it longer than others.

So be open to learning. Be willing to teach (not preach!).

5. Cupcakes are therapy.

And at some point in this existence, my job title is going to be “Cupcake Therapist”.

Enjoy a cupcake when it is warranted. Eat broccoli when you should. Never eat broccoli when a cupcake is called for.

If you want to know more about living with CRPS:

 

 

HAWMC Day 1 – Getting Started

Inspired by my co-sufferer, Candice at Embrace GFree, I am attempting the Wego Health Activist Writers’ Month Challenge. A post each day in April. So, now that I told you I am going to do it, I oughta follow through, right? Today’s prompt is asking why I started writing about health.

Do I even write about health? Maybe? Sort of?

Last summer, I changed my tagline from “Confessions of a gluten-free foodie” to “Finding hope & happiness in the gluten-free kitchen”.

You see, at first this site was all about the things I was concocting in my little kitchen. It was about my unabashed love affair with butter and sugar. It was about the lasagna that I made from the abandoned tomato plant in my garden. It was about celebrating food. In a way it was allied with a health-related cause (gluten-free), but the lack of gluten was just a footnote.

Raisin Cinnamon Swirl Muffins

Those things make for a pretty ordinary food blog. Even if you make the best gluten-free cupcakes this side of the Mississippi (no, Kyra, I am not willing to find out for certain that yours would win if we ever went head to head), everyone else is talking about their cupcakes and the heart warming tale of making them at their grandmother’s side. And their chickens with the fresh eggs that they collect every morning. And their epic buttercream piping skills.

What did I have? I had a knack for making gluten-free desserts (ok, and doughnuts) that people who ate gluten actually liked, an absurd love for the Spice Girls and a celebrity crush on AC Slater.

All that, a bag of chips and a deep, dark secret.

I kind of talked about my migraines becoming manageable and that I lost 100lbs when I went gluten free. I mentioned a shellfish allergy at some point. But this blog wasn’t about the health stuff. It was about sugar and butter. Merengue and buttercream. Mousse and pậte à choux. And making cupcakes dance.

pumpkin spice cupcakes from maryfran wiley on Vimeo.

There are people who blog about health who I admire. Whose advice I take. But certainly, I am not one of them, I eat cookies!

So see? This wasn’t a place where I advocated for health. I advocated for chocolate.

But one day, that changed.

I was bullied on Twitter for a statement about prescription drugs. Because clearly you, random twitter user, knew more than my doctors. It wasn’t ok to sit back and watch adults bully each other. I felt that I needed to take a stand.

So, I shared that secret.

I put it out there. I am sick disabled a hot mess a chronic pain sufferer. My pain is caused by Complex Regional Pain Syndrome, a rare and debilitating disease with no cure. A disease that my coworkers and many friends had no idea I suffered from.

And that was that.

In the hour it took to write the post, I knew everything was changing. And I knew that nothing was changing. I was going to keep eating chocolate and making buttercream. But I wasn’t going to waste this opportunity to offer hope to everyone else who has an incurable disease.

hospital

I changed my tagline and started to focus my writing. I wrote a call to live a remarkable life and paired it with whiz-bang cupcakes. I wrote about being sick and having hope. I resolved to get control of my body back.

Somewhere along the line, I found hope and happiness in my gluten-free kitchen and I couldn’t wait to share.

 

 

 

Relish 03: March 2013

Relish 03: Put a little spring in your step

Relish is a compendium of things to enjoy greatly and that add a little flavor to your gluten-free life. Because really, life is all about the awesome sauce.

Relish 03: March 2013

March is the bringer of spring, even if that spring starts out with near-freezing temperatures and some snow. This month I was incredibly lucky yet again. I had gluten-free pancakes at Little Goat made by Stephanie Izard herself and I learned how to make a killer guacamole from Rick Bayless. I even crossed macarons off of my culinary bucket list.

But as wonderful as my month was, a fellow blogger got hit by the food elitists and took on adult food bullies (part 2).

Four Gluten-Free Recipes

This month, like every month, the internet was filled with delicious new recipes that I can’t wait to make. You might know that I am obsessed with Chunky Monkey Ice Cream…and this(01) Chunky Monkey Banana Ring Cake from Silvana Nardone looks like heaven. To health things up a bit, might I suggest these (02) Quinoa Pizza Bites from Gfree Laura. Uh, super yum! Movie nights will never be the same now that I have a recipe for  (03) Garlicky Lime Popcorn from Spiced Curiosity. But I think this month, this (04) Warm Almond Quinoa Breakfast Sundae from The Healthy Apple takes the cake. It feels almost as indulgent as the frozen custard my Papa used to give my sister and I for breakfast when we were kids.

 

relishluxuries-march

Now that we are well fed, let’s treat ourselves. You might already know that I am a lipstick junkie and that I will try out just about any lip product that comes my way. Well, I found this (01) lip scrub from local gal (well, she grew up in Aurora) Sara Happ. After months of searching, I finally found (02) perfect black flats. They are lined in suede and the leather feels like butter. (03) My “Make Cupcakes Not War” tshirt is one of my favorite designs from tshirt designer extraordinaire Johnny Cupcakes. To go on your newly smooth lips, (04) Hot Mess lipgloss from Red Apple Lipstick might be my unexpected favorite makeup purchase so far in 2013.

In April, the Ratio Rally is back! You can also follow along as I challenge myself to write a post each day for the Wego Health Activist Writer’s Month Challenge.

gluten-free grapefruit guacamole

Cook the Books: Frontera by Rick Bayless and Grapefruit guacamole

Let’s talk vegetables. If you have followed this blog for a while, then you know that I gravitate more towards buttercreams and brownies.

Because, frankly, those are the things I desperately missed when I went gluten-free.

But there is this whole other world of food — one filled with a rainbow of colors and textures. And it has its own type of creamy rich stuff you can put on everything.

Read more

gluten-free vanilla bean macarons

Culinary Bucket List: Vanilla Bean Macarons

gluten-free vanilla bean macaronsThere are some things I have always wanted to try but have been slightly (or not so slightly) intimidated by. Now that FrannyCakes has matured a little bit, I want to start tackling these items one by one.

I have been waiting for this moment for a while. The moment where I sucked it up and attempted a macaron. No, not a macaroon. A macaron. One o. The snooty french sandwich cookie that dreams are made of.

If you have never had one, you need to get your hands on one ASAP. Hopefully you live near a bakery or patisserie that makes these and does it safely/ without cross contamination.

collage of gluten-free macarons

Because they are heaven in cookie form. Nutty, chewy clouds. With a pop of flavor in the middle. Seriously. I am in love.

With a cookie.

And I am OK with that.

Now, once you have fallen under the magic spell of macaron love, you, intrepid baker, will want to make some yourself. I am going to beg you to do one thing. Do not google macaron recipes. So very many are filled with “essential tips” that are totally not essential. Or they will convince you that there are some sort of pastry gods who dole out rare moments of success.

The internet is afraid of macarons. And it is mostly uncalled for. Sure, if you mess up, it will most likely make ugly cookies. But I am pretty dang sure that sugar, almonds and egg whites will taste good no matter what deformed shape they have taken.

But I know a few things that might help you stay on the good side of those pastry gods.

  1. Prepare a mise-en-place. This is a very, very basic step. And one I skip way more often than I should admit to. When making something like macarons, timing and precision is key, so having your ingredients measured out and ready to go when you need them increases your chances of success. Plus, it is just a good habit to get in to. (It helps keep things neat and easy to clean!)
  2. Weigh your ingredients. I can’t believe I still need to tell you all that this is better. But it is. Weights are more precise and more consistent than the volume measurements that American bakers are more familiar with. In this recipe I even weigh the eggs because a slight variation can have unintended consequences.
  3. Use an oven thermometer. Most ovens aren’t really the temperature that they say they are. You will be amazed at how dramatically your baking improves from simply getting your oven set properly.
  4. Be patient and precise. Reread the recipe until you are comfortable with the progression of steps. Pour slowly, stir carefully. There is no rushing in macronage! Also, separating your eggs carefully so you don’t break the yolks is quite important!
  5. Use a stable merengue as a base. Sure these are a French cookie, but that doesn’t mean that you need to make a French merengue. Swiss merengue (cooking egg whites & sugar into a syrup and then beating) and Italian merengue (beating a sugar syrup into egg whites) produce a more stable merengue than just egg whites and sugar beat in a mixer (French Merengue). Do a little extra work and be handsomely rewarded.
  6. Start with a basic flavor/color and then move on. Additional flavor components and colorings add more variables to the mix. Wait to add them until you are comfortable with your technique.
Gluten-Free Vanilla Bean Macarons

Recipe Type: Cookie
Cuisine: French
Author: Mary Fran Wiley
Prep time: 35 mins
Cook time: 25 mins
Total time: 1 hour
Serves: 18
Oh, magical, temperamental cookie. Read the advice above, and remember that according to Chef Keller, these improve if you freeze them for a day! (Even though they are kind of awesome right out of the oven…)
Ingredients
  • 212 grams (1 3/4 cups + 2 1/2 tablespoons) almond meal
  • 212 grams (1 3/4 cups + 1 tablespoon + 2 teaspoons) confectioners’ sugar
  • 82 (1/4 cup plus 1 1/2 tablespoons) egg whites
  • 90 grams egg whites (1/4 cup plus 2 tablespoons) egg whites (yes, you need both quantities, divided)
  • 1 vanilla bean, slit open
  • 236 grams granulated sugar (1 cup plus 3 tablespoons), plus a pinch (about 5 grams)
  • 158 grams (2/3 cup) water
  • Your favorite buttercream flavored with vanilla bean or vanilla bean paste.
Instructions
  1. Cut 2 sheets of parchment paper to fit your cookie sheets. Trace 2 1/4 inch circles with a fine point marker like a Sharpie approximately 1 inch apart in alternating rows of 3 & 4. Turn the parchment paper over and lay it on your sheet pans/ cookie sheets.
  2. Preheat the oven to 350°F (convection) or 400°F (standard).
  3. Place the almond flour in a food processor and pulse to grind it as fine as possible. This is really not an optional step unless your almond meal is ultra fine. Most isn’t, and skipping this step can leave you with lumpy macarons. (Although the flavor won’t be bad)
  4. Sift the almond flour and powdered sugar into a large bowl and whisk together. If you have more than a couple of tablespoons of almonds remaining in the sifter, re-grind the flour in the food processor. Create a mound in the bowl with the almond flour mixture, then make a 4-inch well in the center, leaving a layer of the flour at the bottom. Pour in the 82 grams | 1/4 cup plus 1 1/2 tablespoons egg whites and combine with a spatula, stirring until evenly distributed and paste-like. Scrape the seeds from the vanilla bean into the bowl and mix until they are fairly well distributed. Set aside.
  5. Place the remaining 90 grams (1/4 cup plus 2 tablespoons) of the egg whites into the bowl of a stand mixer fit with a whisk attachment. In a small saucepan, combine the 236 grams (1 cup plus 3 tablespoons) granulated sugar and the water and heat over medium-high heat until the syrup reaches 203°F/110°C, stirring only until the sugar is dissolved and the mixture is clear.
  6. While the syrup continues to cook, add the pinch of sugar to the egg whites, turn the mixer to medium speed (a 5 or 6 on my mixer), and whip to soft peaks. If the whites reach soft peaks before the syrup reaches 248°F/12o°C, reduce the speed to the lowest setting, just to keep them moving.
  7. When the syrup reaches 248°F/120°C, remove the pan from the heat. Turn the mixer to medium-low speed, and slowly add the syrup, pouring it between the side of the bowl and the whisk. Do not panic when the meringue deflates.
  8. Increase the speed to medium and whip for 5 minutes, or until the whites hold stiff, glossy peaks. Although the bowl might still be warm to the touch, the meringue should have cooled; if not, continue to whip until it is cool.
  9. In the bowl with the almond mixture, fold in one-third of the meringue, then continue adding merengue to the almonds little at a time (you might not use them all – I used about 90% each time I have made these. You can pipe the left over plain merengue out when you are done and make little pavlova shells) until when you fold a portion of the batter over on itself, the “ribbon” slowly moves. The mixture shouldn’t be so stiff that it holds its shape without moving at all, but it shouldn’t be so loose that it dissolves into itself and does not maintain the ribbon; it is better for the mixture to be slightly stiff than too loose. So go slowly! Take your time! You want to make sure that your mixture does not have any ribbons of plain merengue, where there are no almonds or your shells could crack.
  10. Transfer your mixture to a pastry bag fit with a 1/2-inch plain tip. Hold the bag upright about a half inch above the center of one of the traced circles and pipe out enough of the mixture to fill in the circle. Lift away the pastry bag and repeat, filling the remaining circles on the first pan.
  11. Next (and this is important!) Lift up the sheet pan and firmly (but not too hard) tap the bottom of the pan to the spread the batter evenly and smooth any peaks left by the pastry bag (there will be some, and if that doesn’t make them go away, wet your fingertip and tap them down).
  12. If you are using a convection oven, which I recommend, bake the shells for 8 to 10 minutes. You want to cook them until the tops are shiny and crisp. If you are using a standard oven, place the sheet pan in the oven and then immediately lower the oven temperature to 325°F, and bake for 9 to 12 minutes, again, until the tops are shiny and crisp.
  13. Set the pan on a cooling rack, and if using a standard oven, preheat it to 350°F again.
  14. Pipe the remaining meringue mixture into the circles on the second sheet pan and bake as directed above. Let cool completely.
  15. Pipe a buttercream (or ganache) filling onto one half of the shells and pair them with a matching half. Be gentle when sandwiching them together, you could accidentally smush them.
Notes
Please don’t try to convert this recipe to volume. Just get a scale and weigh. You will be happy that you did. You will need a candy thermometer. Again, this isn’t really optional if you want success. Finally, don’t skip the tracing out of circles step. It makes it so much easier to get consistently sized cookies. Which makes matching them up easy peasy.
3.2.1337

 

 

FrannyCakes is 2!

FrannyCakes is 2! (A giveaway!)

I really can’t believe that I have been at this for two years already. I also can’t believe that it has only been two years.

The second year of FrannyCakes has provided me with so very many opportunities, found me an amazing group of new friends and given me a voice to share my story.

FrannyCakes is 2!

I wrote my first ebook. I had my heart broken. I almost gave up on blogging, but I shared my secret and fought back. I spoke at a blogging conference. I taught a baking class at a gluten-free expo. I gave another talk on blogging. I crossed something off of my culinary bucket list. I started a new regular feature here.

I made 537 cupcakes. Read 28 new cookbooks (yes, like they were novels). Reviewed a few. I got to meet some pretty awesome bloggers.

And it was all because you stuck around and kept reading. And wanting to know more.

Thanks!

So, from the bottom of my heart, thank you! Thank you for reading! Thank you for your support! I love you all!

Year 3 is starting with a bang. I have a giveaway. There is a recipe for macarons tomorrow. A new ebook in less than 2 weeks. And so much more exciting stuff headed your way!

To enter, you must like FrannyCakes on Facebook, and then there are bonus entries for commenting here and liking some of my good friends on Facebook too!
a Rafflecopter giveaway

Relish 02: For the love of…life

Relish is a compendium of things to enjoy greatly and that add a little flavor to your gluten-free life. Because really, life is all about the awesome sauce.

relishcover-feb13

February is the month of love, and even without a gentleman caller in my life, I got to spend it in style. (In case you missed it, I went to San Francisco and ate at The French Laundry and spilled the beans on their gluten-free brioche). Erica, Charissa and Alison also wrote about our visit to the San Fran. (On an unrelated note, the power point that I made for the presentation is available to download)

Speaking of the month of love, Gluten Dude started a series of Gluten-Free Love Stories. There are some truly awesome stories. Read them. Be jealous of how lucky they are.

recipesiheart

This month, the internet was filled with delicious new recipes that I can’t wait to make. Like this incredible (01) Roasted Carrot & Quinoa Salad from A Girl Defloured. Since that is a little healthier than my fruity pebbles filled diet allows for, I think I should make up for it with (02) a Chocolate Raspberry Tart from With Style & Grace. Weekend mornings can be perked up with these (03) single-serving buckwheat waffels from Oh, Ladycakes. And we can wrap it up with another recipe featuring my favorite childhood vegetable (04) Ginger & Tamarind Glazed Carrots from The Tomato Tart.

Erica wrote a post about being human, getting glutened and powering through. I wrote a post in reaction to a comment from a friend that turned into a peptalk that I needed. There was anger over a NickJr. skit. Joy the Baker wrote some sound advice on blogging. This month was pretty epic, a certain Sassy Celiac even made a music video.

February was pretty great. But just you wait – next month I am going to start contributing to a new site, will have a new ebook out and frannycakes will be 2 years old!

Were there any gluten-free highlights that I missed?

 

Sick, not sick (and some soul soothing soup)

Life is about more than cookies and doughnuts. It is about hope. Positivity. Friends.

Life is full of things. Big things. Little things. Job things. And even cat things. Life can always use more cat things.

catthings

This is a story about one of those things.

The big thing. In my reality, it is the one thing. The sick thing.

Sometimes, the fact that I am sick comes out to play. But, more often than not, it seems to catch people by surprise.

letsdothis

I am not the kind of sick that has treatments that cause the loss of hair. I am not the kind of sick where my disease will shorten my life expectancy. I am not the kind of sick that will get you sick (as long as you don’t count this nasty cold that I have just about kicked).

And maybe sick is not the right word. Disabled isn’t any more accurate.

But I promised I was going to fight harder this year. So I am doing ketamine infusions.

iv

And while I spend today in a hospital room, IVs beeping, a resident hovering and the groan of the blood pressure cuff as it auto-inflates every five minutes, I want you to see.

I want to come out of hiding. Sure, I’ve told you I am sick before, that one time I had to defend myself and my decision to use Western medicine as my main form of treatment.

I have never read so many kind words.

So, I thought I ought to follow it up. Since Rare Disease Day is next week. And since I am a rare bird. And my since disease wears an invisibility cloak.

People who I don’t get to see often will comment about how good I look. About how I must be doing better.

But here’s the rub. I’m not. And I may never be. This baby is rare. And it hurts like hell.

My left leg is a different color due to circulation changes from the CRPS/RSD
My left leg is a different color due to circulation changes from the CRPS/RSD

Thinking hurts. Being hurts.

Raging, burning, searing pain. Pain that is worse than getting a finger chopped off.

And there is nothing they can do. Well, other than feed me some hallucinogenic drugs after they turned me into a robot. I need you to understand the level of pain I feel on a good day.

Here, dear friends, is where this story begins.

I have lived without real hope of living pain free for a while now. We are working on getting the rapid and vicious swings under control. Implementing coping strategies. Finding a way to live a life that is as close to what other single ladies my age are doing is incredibly important. Things like last weekend’s outings with my gluten-free friends prove life goes on.

But this isn’t about that. It is about an argument I recently had with a friend. An argument about how I shouldn’t bother to hope anymore. Particularly since all we can do is manage some symptoms. I am living without a cure.

You read that right. He said hope was a waste of energy. And on some level, I can agree. Sitting at home, wallowing and wishing is a waste of energy.

I thought maybe we just have a fundamental difference of opinion about the definition of hope. But our argument made me think a rereading of Webster’s definition wouldn’t solve our inability to see eye to eye on this.

No. He really, truly thinks that hoping, believing that there is something better is worthless.

I just can’t go there. Five years ago they told me I might never walk again. I ran a 5k. I sure showed them.

Two and a half years ago, I was given a diagnosis for the knee injury that wouldn’t stop hurting long after the tendons had healed and strength had been recovered. Every treatment option has given me something to look forward to. There was Brutus the interthecal drug pump that I carried around in a giant purse. There was the lidocaine patches. And the sympathetic nerve blocks. And trips to shrinks.

I have made it this far because I have hope. (And an amazing support system of friends and family who give me something to hope for).

Not delusions. Just hope. Because if I don’t hope that this treatment will help, why bother even trying? And if I don’t bother, what is to keep me from utter despair?

In all things it is better to hope...positive17

Yes, I am sick. And yes, it really effing stinks. But I refuse to be a shell of a person. 

I refuse to be defined by the ski trips I can’t enjoy. Or the special rides through the air port on one of those little carts.

I am going to keep finding ways to live my life like your average getting close to thirty single lady.

I am going to surround myself with friends and family.

friendsandfamily

I refuse to let my disease define me.

This is how I hope. By fighting. And by believing I have something to fight for.

The whole point here, is that there is no reason to give up hope. No matter how black the day. No matter how much you want to just fade away. No matter how much you would do anything to stop the pain. To make it all just go away.

I know how it feels. When the tears come at night because no one understands. When journal articles and research studies show no promise of a cure. When cutting off your leg seems like a sensible solution (FYI it isn’t. Apparently the pain would stay).

You, dear friend are not alone. Whether your affliction shows up on a list of rare diseases or it touches 1 in 3 women (heart disease!), there is hope. And if there is hope, you can be assured you are not walking forward alone.

Sure, it is going to be tough. It is what you are going to do to survive. And you are going to hope (and work towards) more than merely surviving.

That is what the hope is for. Reminding yourself of the possibility of better.

spinachlentilsoup

Sometimes, when I start to falter, I turn to cupcakes. And while they are an excellent form of therapy, sometimes it takes a real soul soother. Soup. But not just any soup. Hearty, flavorful soup. The kind of soup that reminds you of the joys of eating.

Spinach & Lentil Soup

Recipe Type: Soup
Author: Jamie Oliver
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 6
An excellent soup adapted from Jamie Oliver’s Food Revolution.
Ingredients
  • 2 carrots, peeled and roughly sliced
  • 2 stalks celery, sliced
  • 2 medium onions, roughly chopped
  • 2 cloves of garlic, minced
  • 2 tbsp butter
  • 6 cups chicken stock
  • 10 ounces red lentils
  • a thumb-sized piece of fresh root ginger, peeled and sliced
  • 1 tablespoon tomato paste
  • 7 ounces spinach, cleaned and torn
  • sea salt and black pepper to taste
Instructions
  1. Melt the butter in a large pot, add the onions, carrots, celery, tomato paste and garlic until the carrots have softened and the onion is translucent.
  2. Add the stock to the pot, then add the lentils and ginger.
  3. Stir the soup and bring to a boil. Once boiling, reduce heat to a simmer. Put lid on for 10 minutes or until the lentils are cooked.
  4. Add spinach and cook for 30 seconds.
  5. Season well with salt and pepper.

On Thursday, February 28th, let’s take a stand for rare diseases. The awareness color for CRPS is orange, and I will be wearing it to show support. Will you join me?

gluten free brioche

Lunch at the French Laundry + Gluten-Free Brioche Rolls

gluten-free french laundry lunch

This is a tale of the day I took a bite of butter like it was cheese. I blame Kyra.

I spent some time in San Francisco recently for the Gluten & Allergen Free Expo, and while I was there, I had only one day to do something touristy.

And since I was going to be seeing some of the foodie-est people I know, I knew we had do do something incredible. No one-starred restaurant would do. Not when we could get reservations at one of the best restaurants in the world. And one we knew could handle the way we order food.

Going out to the French Laundry has been something of a dream of mine. It is on my list with Aviary here in Chicago. And about a year ago, I had the opportunity to do a little bit of correspondance with Lena, the chef behind the French Laundry’s incredible gluten-free flour blend, Cup4Cup (and no, I don’t get a discount because I love it so much, although that might be kind of nice…). And it was decided. The French Laundry was on my list.

So, I stalked OpenTable. Reservations open up exactly three months in advance, and I had one day and only one day durring my trip that I could make this work.

glutenfreefrenchlaundry3

I made the drive from San Francisco to Yountville with Brandy Wendler, the gluten-free beauty who is currently Mrs. Northwest 2013, Kyra Bussanich, 2-time cupcake wars winner & owner of one of the best bakeries in the country, Charissa who owns the award winning Zest Bakery in San Carlos with her husband, Patrick and Andrew from Taste Guru. We met up with Alison from A Girl Defloured outside the restaurant.

You can’t get a bunch of food bloggers (or girls for that matter) together without a need to document every moment.

So document, we did. From the first glass of wine until our phone batteries died, we were happily snapping away.

gluten-free french laundry

With our party shoes on (well, mine were on once I got them back from Kyra), we descended on one of the culinary industry’s most famed locales. And, with a whole host of food allergies and intolerances, we challenged the kitchen to feed us.

Feed us they did.

I might have even eaten a piece of beet and not wanted to spit it out for the first time in my life. So, Chef Keller, your team must be magic, because that has never happened before.

And it wasn’t just some special sauce on the beets.

You could see the skill in the artfully presented dishes. Flavors danced. Each course was perfectly portioned, just a few bites each. Enough to fully experience the dish but not so much that you would be weary.

My favorite had to be the cauliflower. It was crunchy. Robust. Not at all what I expected. The courses were all like that. Surprises of flavor.

gluten free french laundry

At some point, they must have figured out who Kyra was. Or they thought if they fed us more we might stop giggling.

They were wrong about that. But the surprise courses might have been some of the best. Mango sorbet and champagne granité. A root beer float that was unexpected. Spicy. Bright.

They couldn’t make us the desserts on the menus for us gluten free, so they asked us if we preferred chocolate or fruit.

Really? You have a doubt in your mind what 5 out of the 6 of us chose?

My phone was all out of juice by then, so you will have to take my word for it being divine. And then they served us chocolates. I might have had a peanut butter & jelly one.

At this point, Brandy & I had to run because we were talking to bloggers that evening back in San Francisco, and we were 5 hours into lunch. Our greedy friends didn’t save us any of the doughnuts that they made for us. Something about fried doughs not keeping well.

I tossed my wallet to Kyra and after some disproving glances from the hostess who looked like she thought we were running out on the bill, our experience of one incredible display of food artistry came to an end.

Except it didn’t.

That meal has been following me all week. Those vegetables have consumed my thoughts.

And the brioche.

Oh. the brioche.

They were clouds of yeasty goodness that punctuated an incredible meal. And frankly, I needed more.

glutenfreebrioche

Gluten-Free Brioche

Recipe Type: Bread
Prep time: 3 hours
Cook time: 15 mins
Total time: 3 hours 15 mins
Serves: 12
This recipe is adapted from the Bouchon Bakery Cookbook via penandfork.com
Ingredients
  • 7 grams (2 teaspoons) instant (bread machine) yeast
  • 20 grams (1 tablespoon + 2 teaspoons) granulated sugar
  • 230 grams (3/4 cup + 2 tablespoons + 1 3/4 teaspoons) warm water, at 75°F/23.8°C
  • 535 grams (3 3/4 cups + 1 tablespoon) Cup4Cup gluten-free all purpose flour (see notes)
  • 20 grams (2 tablespoons + 3/4 teaspoon) kosher salt
  • 158 grams (1/2 cup + 2 tablespoons) eggs – this is about 3 eggs
  • 22 grams (1 1/2 tablespoons) egg yolks (about 1 yolk)
  • 80 grams (1/4 cup) honey
  • 100 grams (3.5 ounces – 7 tablespoons) unsalted butter, melted and cooled
  • 1 egg for the egg wash
  • 1 teaspoon (6 grams) Maldon salt for sprinkling
Instructions
  1. Combine the yeast and sugar in a small bowl. Stir in the warm water, and set in a warm place for 10 minutes. The mixture will be foaming and bubbly.
  2. Once the yeast has proofed, combine the Cup4Cup and salt in the bowl of your stand mixer fit with the paddle attachment. In a medium bowl, whisk together the eggs, yolks, honey, butter, and proofed yeast mixture.
  3. Add the egg mixture to the flour in a steady stream with the mixer running on low. Increase the speed to medium and mix the dough for 10 minutes. It will be very silky, almost like a cake batter.
  4. Scrape down the sides of the bowl and cover it with plastic wrap. Allow it to rise in a warm place for an hour, the dough should about double in size.
  5. Using a rubber spatula, deflate the dough, turning it over a few times in the bowl. Scrape down the sides of the bowl, recover the bowl with plastic wrap, and refrigerate for 2 hours.
  6. Make an egg wash by beating an egg lightly.
  7. Spray a muffin pan with nonstick spray. Divide the dough evenly among the wells of the pans. Brush with the egg wash and sprinkle with the maldon (or sea) salt. Set the pan somewhere warm for 40 minutes. You want the dough to raise and spread – but it will not double, so don’t let it sit for longer waiting for that.
  8. When you have about 10 minutes left of raising time, heat up your oven to 350°F. Bake your rolls for 15-17 minutes. You want the tops to be golden and a toothpick to come out clean when it is inserted into the middle.
  9. Transfer to a cooling rack to cool completely. Serve with the best butter you can get your hands on.
Notes
This recipe is designed to work with Cup4Cup gluten-free all purpose flour, but should work well with flours such as Jules Nearly Normal or Better Batter.
3.2.1337