Gluten-Free Fudgy Brownie Cupcakes


Gluten-Free Fudgy Brownie Cupcakes



Three words. Fudgy. Brownie. Cupcakes.

Lately we've been experimenting with baking brownies in a cupcake tin. Just for a change-up. We felt like tweaking again. We're using Baker's chocolate now (semi-sweet and unsweetened). And we're favoring hazelnut flour. We boosted the baking soda a tad. When they bake they rise and fall and crack like little flourless chocolate cakes.

What's not to love?


Gluten-Free Fudgy Brownie Cupcakes on a plate.


Homemade Gluten-Free Granola - So Good!

Homemade gluten-free granola from Karina, Gluten-Free Goddess. #vegan #glutenfree #lowsugar


How to Make Homemade Gluten-Free Granola (pssst- it's easy!)

You're going to think this is silly. What I have to confess. And it is. Quite silly. It's one of those sticky, pesky truths that clings to you and won't let go, wreaking not anything dramatic, like pure havoc (or worse). No, nothing life threatening, or socially isolating, or disturbing, or even controversial, for that matter. So I'll just say it.

I've been too scared to make my own granola. Well, maybe scared is too strong a word. Color scared with a hint of lazy and you might have a more accurate hue of where my head's at, granola-wise. And making your own granola always seemed a trifle precious. A tad earthy-crunchy (duh). Slightly over the top. And rather unnecessary. It's not like granola isn't widely available- in an array of flavors- since Jesus was in Hebrew school. It's a serious, bonafide hit. A blockbuster cereal. For, like, evah.

Why bother making it when you can buy it by the Trug load?

I've got two reasons.

Number 1. Cost. When my husband stopped buying a certain gluten-free granola he liked, ever curious, I quizzed him why. Do you know how much it costs? he tossed back. Sniffing slightly. (Sadness? Ennui? Disgust?) That little bag of two, maybe three servings, he said. It's nine fracking dollars. Dude, I whispered, sitting up straight. That's heinous.

Number 2. For those of us blessed with a heaping bowl of celiac disease and all kinds of extra toppings like casein allergy, and FODMAP intolerance (why on Earth would you add INULIN to fiber-rich oats?), and a general, all purpose, mid-life pie-roll aversion to sugar coated cereal, it's not an entirely bad idea to create your own gluten-free granola from scratch, using body friendly ingredients, and lower fat and sugar.

So for those of you out there who are already experts at whipping up batches of homemade gluten-free granola- Dear-hearts, I salute you. My wooden spoon firmly in hand. You are far more fearless and intrepid than mild mannered Yours Truly, who might more accurately be called, She Who Runs From Oats.

But now I'm converted.

I am She Who Bakes Granola.

Can I be on Portlandia now?


Gluten-Free Chili - Our Favorite Recipe


Fabulous gluten-free chili




Today, a recipe. Scripted by Yours Truly. Our favorite gluten-free chili- hearty winter comfort.


 
FADE IN:



INT. 5TH FLOOR APARTMENT - DAY



A chilly winter light slices into a SANTA MONICA apartment and illuminates every cobweb. (Obviously, a certain individual has been neglecting house work again). Said individual sighs audibly. Glances sideways into the mirror hanging above the kitchen sink cluttered with coffee spoons, grilled cornbread crumbs and half-filled tea mugs. She could never pass for Martha Stewart. Not in a million years. 


DISHEVELED GLUTEN-FREE GODDESS

Good gravy. Look at all the dust balls. 


STEVE (HUSBAND)

So what. What's a dust bunny or two? 

(glancing up from his laptop)

I’ll vacuum later. Or next Tuesday.


DISHEVELED GLUTEN-FREE GODDESS



My hero.


(dragging out the Crock Pot from under the sink)

This calls for chili.


FADE TO BLACK



Gluten-Free Banana Nut Bread Recipe

Warm from the oven, beautiful loaf of Gluten-Free Banana Nut Bread


Snow bombs and cyclones and ice. Holy moly. What a way to kick off 2018.

In solidarity with those of you hunkered down for a Snow Day, I thought I might share my favorite banana bread recipe. This is a banana bread so tasty, tender and fragrant, you won't care it is gluten-free. And you might even tempt the naysayers. And the unbelievers. You know who I'm talking about.

(You can skip to the recipe below- or read my slight rant about anti-gluten-free foodies.)

Out there in the cold cruel world, Darling, some folks apparently (still) view our gluten-free lifestyle through a jaded foodie lens, believing, first of all, that gluten-free anything is never going to taste anything but awful, and second, that this whole gluten-free trend (their word not mine) is a fad not worthy of serious consideration and compassion. Apart from the standard (and always brief) lip service that non-afflicted food writers, non-GF bloggers and journalists pay to celiac disease, adhering to the medical treatment that is a gluten-free diet is degraded- for that sexy topical hook- to a "bandwagon". An eating disorder.

A diet by choice.

They dub it a controversy.

As my seventeenth (!) year of living gluten-free begins in earnest, I find myself reflecting not upon the decade plus years living gluten-free, but upon the ten long years prior to shunning gluten- the decade it took me (no thanks to the medical profession) to determine that gluten was the culprit behind my early onset autoimmune cataracts, mysterious low ferritin levels, skin rashes, migraines, fat malabsorption and impressive marathon stints in the loo- I feel the slow, sad burn of anger those of us who are dismissed experience.

Two bloggers referenced the gluten-free diet on a social networking site recently, bragging about their "iron stomachs" and their ability to chow down on everything (this implies that those of us unable to ingest gluten merely have "sensitive" digestion). I was reminded of a previous post I wrote in response to a blogger's remark that gluten-free is "too precious".

Ignorance is bliss, indeed.