Last week I sponsored a finger food brunch for a local business meeting, Homeowner Services Network. Every now and then I like to show people how good gluten free food can be and also raise awareness. As part of the menu I took along some of my gluten free Omega 3 and fiber rich loaves with Chia and everyone loved the bread. They were all wheat eaters too, so once again I got to confirm that everyone will love my gf breads.
I also made a guacamole spread, here is my easy recipe.
Two ripe avocados 2 tablespoons lemon juice 2 dashes cayenne pepper 2 tablespoons gf mayonnaise ¼ teaspoon salt Puree. Easy huh!
Also included in the buffet were Slices of Cheddar Cheese Washed grapes a bowl of tangerines a platter of bacon wrapped chicken breast pieces skewered with a toothpick and baked. Butter for the bread and also my fresh homemade
Ginger and Citrus Peel Marmalade.
Recipe for easy marmalade: Juice of 2 grapefruit Juice of 1 lemon Juice of 6 tangerines or 3 oranges Juice of fresh ginger, a whole chunk. (Peel ginger, grate and squeeze out juice, discard pulp) ½ teaspoon cinnamon Slice peel thinly from each of the above fruits Place in a heavy pot and add ½ cup water 4 to 5 cups sugar
Simmer slowly for about 1 hour, stirring occasionally; skim white froth off the top. Pour into sterilized mason jars (put fork in jar so it won’t break) seal with lid.
Everyone loved the food and some even want to make my bread even though they don’t have to eat gluten free, just because it tasted so good, and it is healthy.
The ‘Cooking with the Experts’ feature has been published at Glutenfreeda and I’m happy to be able to add my particular style of gluten free cooking and baking for their readers. I actually developed my recipe for Pink & Lavender Angel Chiffon Cake especially for this feature. I’ve had lots of responses and raves, awesome!
My knead-able gluten free bread and pizza dough seems to be a hit. I had a question about ingredients and just want to say my breads don not contain gelatin or wheat starch, or other odd ingredients. Yes the recipe is really knead-able it into any shape you want. Very little mixing to my bread recipe, you won’t need a bread maker for this, you make a large dry mix first, so you can make a loaf or two whenever you like, easy and tastes wonderful. The bread looks lovely in elongated Parisian style loaves or a nice round farmer’s loaf. I add a bit of ground chia seed at times and this gives it an extra dimension of wonderful nutrition. The bread is reminiscent of a good light rye loaf.