Welcome to my Gluttonous Gluten Free Life!

Wednesday, February 13, 2013

Tula: Gluten Free Bakery and Cafe

I was so happy to find Tula on a recent trip to Portland, Oregon. This bakery and cafe is 100% gluten free and I am happy to report that the 5 items I was able to try were absolutely delicious. 

If you don't have the appetite to try out more than one or two items on this great menu - be sure to try these two out! Check out the pictures below.

{Sea Salt Chocolate Chip Cookie}

{Roasted tomato, pesto and arugula panini}

These two items are so memorable that I will be using them as my inspiration for next weeks baking project - please stay tuned! Also I will mail a batch of cookies to the next 3 people that comments on any of my posts! Thanks.

Monday, January 14, 2013

Hazelnut Macaroons

 Macaroons are the ultimate one bite treat! 

I've been such a glutton lately - Lucy and I frequently head to Miette Patisserie located in the Ferry Building to pick up a chocolate ladybug {for Lucy} and an assortment of macaroons for me. It's a fun way to end our outings but also puts a dent in the wallet at the end of the month - so it is time for me to make my own. I'll be testing out a few new flavors throughout the next few months so stay tuned!

{Hazelnut Macaroons w/ a ganache filling}

Macaroons are relatively easy to make and easy to mess up too! I've attempted to make macaroons a few other times and couldn't figure out why they 1) weren't baked through properly 2) didn't cleanly come off of the parchment paper. It ultimately came down to metal baking sheet vs non stick baking sheet. The answer is: Non-stick baking sheet! They baked perfectly in 9 minutes and came off the parchment paper without any fuss. 

Hazelnut Macaroons:1 1/4 cups of powdered sugar
1 cup of finely grounded hazelnuts
2 TBSP of cocoa powder
3 egg whites (at room temperature)
1/4 cup of sugar
1/2 teaspoon of vanilla extract
pinch of salt

Ganache Filling:1/3 cup of bittersweet chocolate
1/2 cup of heavy cream
2 tablespoons of butter

1. Line two baking sheets with parchment paper.
2. Grind hazelnuts up.
3. In a medium bowl combine ground hazelnuts, cocoa powder, and powdered sugar; set aside.
4. Using a mixer - combine egg whites, vanilla, and salt - beat on medium until frothy.
5. Slowly (a spoonful at a time) add 1/4 cup of sugar until soft peaks are formed. {tips will curl}
6. Stir in hazelnut mixture.
7. Attach a 1/2 round tip into a large decorating bag or large zip lock bag. Spoon mixture into bag and pipe 1 - 1 1/2 inch circles 1 inch apart on the prepared baking sheet.
8. Let sit for 30 minutes before baking. {this would be a great time to start on the filling}
9. Preheat oven to 325 degrees and bake for 9 minutes.
10. Let cookies cool for a few minutes before removing them off parchment paper and set on wired cooling racks.
11. Spread ganache filling onto bottoms of half of the cookies and top with the remaining, bottom sides down.

Ganache Filling:
1. In a small sauce pan, bring cream to a boil.
2. Add bittersweet chocolate, stir until smooth.
3. Add butter and stir until smooth and glossy.
4. Place in fridge for 30 minutes to set.
5. Spread on cooled macaroons.

Monday, January 7, 2013

2013: New Year, New Recipes!

Happy New Year to all my fans and followers out there! It's been months since I've posted new recipes and stories of my gluttonous life. Please know that although there have been a lack of posts - I was definitely out there testing out new recipes and being gluttonous! If anyone that lives or plans to visit the Bay Area in 2013 - plan ahead and try to make a reservation at State Bird Provisions. You will not regret it as 80% of their menu is gluten free and hands down one of the best eating experience I had in 2012!

Also I am looking into sending out some of my baked goods out to anyone that would like to be a taste tester! Send me a message if you're interested!

{BonAppetit rated this the best new restaurant of 2012 - I whole heartedly agree as I was lucky enough to eat there twice already!}

Highlights in 2012: traveling Asia with my family and cooking/hosting parties for friends and family. In 2013 I will share some family recipes and plan to test out even more gluten free asian influenced recipes  - just make sure to have plenty of gluten free soy sauce on hand!

{Vietnamese Crepes & Fresh Rolls}
{I pretty much lived off of these in Vietnam because I knew they were SAFE (GF) to eat!}

{Friends-giving 2012}

January will be a busy month for me as we will be hosting a 30th birthday party for my best friend and throwing a party for Lucy's 3rd birthday! Please stay tuned for pics and recipes :)

{Can you believe this cutie is turning 3?!}