Tag Archives: Gluten-free diet

The Ultimate Gluten-Dairy-Grain-Nut-Soy-Sugar-Free Carob Cake

I have a best friend. On here I call her Muffin.

Muffin has a history with illness; a much more storied, dangerous, and exacting one than mine. Our friendship began when our bodies were strong and our spirits unstoppable. We’re so thankful now that we were reckless, and lived dangerously and fully back then. Now we’re so careful, so precise, and so used to premeditating physical complications and energy black holes. This recipe is from her, and for her.

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Gluten-Free French Lemon Madeleines (and a boost of blogging confidence)

Lemon Madeleines - TheDustyBakerI am a mess of many things.

I bake. I write about famous people who make food. I research articles. I develop recipes. I review events. I take photos in professional people’s kitchens. I blog. I manage my family business’ books. I walk hundreds of miles for breast cancer awareness. I don’t eat gluten. I used to write plays. I grew up with Lyme Disease. Sometimes now that stays hidden. Sometimes it doesn’t.

I’ve been having a hard time figuring out how that all comes together here.

I used to feel like I had a “voice” on this blog, one that was quirky and fun and so focused around the joy that is throwing flour in the air and making a mess and being all scrappy in NYC and not letting the whole gluten-free thing be the thing that stops someone from baking and being all dusty in the kitchen. And then two things happened; I started getting a lot more writing/cooking work and my Lyme Disease-related symptoms started making me not feel well again.

Bare honesty here: I don’t feel well a lot, nowadays. I do a lot of things through an incredible doc who does intensely focused plant-forward immune supporting regimens. I also take a combo of pain killers regulated through a pain management doctor I’ve trusted for over ten years. I also meditate, and work with a life coach, and keep a positive attitude, and sometimes let myself cry in the bathtub because in certain moments none of that seems to make a difference.

Sometimes I don’t know how to express this person I am in this body, at this point in my life.  I have a good life. I love my work, value my relationships and have a home that I adore. But I have a history, and even as I’ve tried to start sharing the reason why I’ve been on a gluten-free diet for twenty years, I’ve worried about how it will translate on here.

But then I had a conversation I really needed yesterday. Continue reading

Millet Mug Chocolate Cake (gluten and dairy free)

Gluten-Free Millet Mug Chocolate Cake - The Dusty Baker-2

I’ve been so good with the sugar lately.

As my little tackle with Lyme symptoms flaring has made digesting sugar a bit hard (even small portions induce a bit of shaking), I’ve cut back dramatically on my intake and, therefore, the amount that I’ve been baking. But the other night as I whipped up my little Ramp and Maitake Tartelettes, I was craving something sweet. I don’t really keep sweets on hand, and didn’t want to go full force into a new recipe.

I had a bit of Divine cocoa powder left over from my Divine Gluten-Free Cocoa Brownies and wanted to showcase them in something incredibly quick and easy. A mug cake it would be. Continue reading

Gluten-Free Goat Cheese, Chive and Walnut Scones for a great cause!

Goat Cheese, Chive and Walnut Scone - TheDustyBaker-1

I have a stupid love for scones. Ever since I started dating Ruark and spending holidays at his parent’s house, they’ve intrigued me. I’d sit drinking tea in the kitchen while his dad, Kevin, worked butter and flour together, and as the house slept the air would fill with sweetness. By the time the fluffy pastries were cooling on the counter, we’d be on our third cup and all gathered at the table. And since I could not personally eat the scones, I inherited Kevin’s base recipe, which I’ve adapted in numerous ways over the years.

For the next three Mondays, I’ll be bringing you three new versions of scones I’ll be bringing in miniature form to a benefit for C-CAP, an organization that works with public schools across the country to prepare at-risk high school students for college and career opportunities in the restaurant and hospitality industry. I’m teaming up with seven other bloggers to provide loads of sweet treats that guests will sample while my darling pastry chef friend Stephen Collucci and master chocolatier Mehdi Chellaoui give demos. There will be door prizes, wonderful company and lots of heart abounding for a good cause. Continue reading

Why are Women the Gluten-Free Gladiators?

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Why are Women the Gluten-Free Gladiators?

This is a question I’ve asked myself many times while researching or calling in products, or scanning a list of ingredients at my grocer’s.

I interview high-profile chefs weekly for my Serious Eats column, and there I have to conscientiously focus on bringing more women into the mix; there are plenty of incredible female chefs out there, but the majority of the chefs owning and running high-end kitchens in New York are still men.

Yet when I scan my mental list of bloggers, writers, editors, developers, PR representatives and producers in the gluten-free field, the steep majority of them are women: editors Silvana Nardone and Alice Woodward at Easy Eats and Living Without; writers/bloggers/developers Amy Green, Nicole Hunn, Shauna James Ahern, and Karina Allrich; producers Pamela’s Products, Jules Gluten-Free, Better Batter… I could show you my address book and guarantee that at least 85% of those in the gluten-free world are women.

Alex Thomopoulos has an incredible blog and a web show on Hungry - Gluten-Free With Alex T - that I'm addicted to

Alex Thomopoulos has a beautiful blog and an insanely amusing web show on Hungry – Gluten-Free With Alex T – that I’m addicted to.

As someone who hasn’t eaten gluten-containing products in almost 20 years (minus an incredibly unhealthy and disastrous period in college), I’m mesmerized by how grandly the food world has changed, and the gluten-free food world has developed from a few ingredients and progressive health food stores to the insane trend – yes, trend – that it is now. This community basically made me a food writer, as other ambitions melted away when people around me wanted to know more about how to eat on an adapted diet.

I, personally, am probably not the best advocate for this way of eating.

When someone mentions to me that they’re cutting out out gluten and expects me to be excited and supportive, my response is always, “why?” I have a very specific illness that makes gluten dangerous to my health when eaten with any sort of regularity. It doesn’t stop with gluten, and two-thirds of my life I’ve spent having the same conversation with waiters, relatives and new friends about what I can’t and why I can’t eat certain things. Those with Celiac Disease have it even worse than I, and in support of them (and for many other reasons) I think those who can digest gluten should digest gluten. Yes, eating less simple carbohydrates and more healthy vegetables and proteins in general is better for everyone, and even more so for those with health conditions. But if I could enjoy the crackle of a crusty piece of bread or a slice of pizza, you can be damned sure I would.

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