Tag Archives: gluten-free video

Video! Gluten-Free Vanilla Cupcakes

 

A while back, when I had aspirations of combining my theatre training and gluten-free baking, I did a series of videos for E:How’s Cooking Guide; recipes they requested and a video dude came out to shoot in the kitchen of my childhood home.

Since then I’ve decided I prefer staying behind the scenes and writing about other people who make food, hence my work shifting primarily to its home on WordsFoodArt and my lagging behind with new recipes here. Trust me, I’m still baking. I’m just not quite as focused on taking photos and writing things up. But more Madeleines are on their way, as well as some vanilla almond crepes that have been making my weekends just delightful.

Until then, here’s the first of the 10 E:How videos I’ll be putting up here in the weeks to come!

– Jacqueline

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Video! How to Make Six Gluten-Free Chocolate Chip Cookies!

by  Jacqueline Raposo on Vimeo.

A while ago I shot a few fun dusty videos in my tiny little NYC kitchen with a very lovely lady behind the camera. I love performing and teaching, and often miss doing those things I’ve transferred primarily back to the writing side of the table, and so now and then I pull all of those things together for the heck of it.

This is one of my favorite quick recipes for when I want something sweet but not overwhelmingly so, like the Millet Chocolate Mug Cakes I shared with you on Monday. If you’re the kind that likes a little visual aid when in the kitchen, check out the video that accompanies this recipe. It’s silly, and fun, and supersweet. Just like time in the kitchen should be. Continue reading

Video! Basic Gluten-Free Pie Crust (3-methods)

Basic Gluten-Free Pie Crust from Jacqueline Raposo on Vimeo.

I’m a dork for pie. No matter the season, this is my go-to basic gluten-free pie crust recipe, with 3 ways to make it depending on your tools. The video is silly. Silly AWESOME (I hope)! Wishing you good things this holiday season and all year ’round,

– Jacqueline

Easy Gluten-Free Pie Crust

  • Servings: 1
  • Difficulty: easy
  • Print

Ingredients:

  • Gluten-free flour blend: 1/2 cup brown rice flour, 1/2 cup tapioca starch OR arrowroot starch, 1/4 cup millet flour, 3/4 tsp xanthan gum, 2 Tbsp sticky rice flour (this helps pull the dough together – if you don’t have it, add 2 Tbsp more brown rice or millet flour). 
  • pinch of salt
  • 1 Tbsp palm, sucanat, or white sugar (optional)
  •  1 stick unsalted butter, cut into small cubes (higher fat the better)
  • 1 egg
  • 1 tsp lemon juice

Method:

If you have a standing mixer, place the flours, salt, and sugar in the bowl and fix with a paddle attachment.  Mix flours to combine thoroughly.  Cube or thinly slice the butter, add to the bowl, toss to mix.  Then mix on low until the butter is just incorporated into the flour, making it look like cornmeal or buttery flakes.  Make a well in the center, add the egg and lemon juice, and mix on low until just combined, to the point where it doesn’t pull into a ball but is about to.  Gather with your hands, wrap in plastic, flatten to a disk and refrigerate for about 30 minutes.

If you have a food processor, use the directions above but pulse the butter into the flour, and then the wet ingredients into that mixture.

If you have neither, don’t despair!! You have ten awesome little kitchen gadgets at the ready!  Use the tips of your fingers to blend the butter into the flour, being sure not to use your whole palm or the fleshy part of your fingers (you want as little of the heat from your hands transferring to the dough).  Then use a fork to pull the egg and lemon into the mixture.

Once the dough has been chilled to where it’s not sticky but not too hard to roll, flour a pastry board, parchment paper or Silpat with rice flour, and roll to desired thickness.  Fit into a pie plate, tart plate or slide onto a baking sheet for the perfect galette crust!

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