Gluten Free Pain D'epices

After fillling the kitchen with the aroma of my latest 2 pain d'epices, I felt sorry for Greg and had to make him a gluten free version. The problem with many gluten free recipes is that they rely on rice flour, which in my opinion doesn't have great taste or texture, and unfortunately Greg is also sensitive to rice, so I have learned to improvise. I have been trying to increase the protein and fiber content, and to improve the flavour in terms of picking flours.

The recipe I have developed here uses several flours, but I'm sure you could just stick to gluten free mix that works for you and your allergy requirements. This came out wonderfully cakey and delicious, and I think anyone eating it would not necessarily know it was gluten free (that is the gold standard of gluten free baking in my mind). Chestnut flour can be found in some Italian grocery stores, I found it in little Italy at a small store nesr Bathurst and College. It has a slightly sweet nutty taste and works well in cake.

Re xanthum and guar gum - I find guar gum makes a cake texture, and xanthum makes a more breadlike texture. I wanted cake texture, but also wanted it to be well bound, which xanthum does best. Use what you want, either will work here.

Gluten Free Pain D'epices
1 3/4 cup gluten free flour mix (I used 1 cup light bean flour (1/3 cup bean flour, 1/3 cup tapioca flour, 1/3 c. arrowroot flour); for the 3/4 I used 1/4 cup amaranth flour, 1/4 cup chestnut flour, 1/4 cup buckwheat flour)
1/2 tsp xanthum gum powder
1 tsp guar gum flour
1 1/4 tsp baking soda
3/4 tsp cinnamon
3/4 tsp ginger (dried powder)
1/4 tsp salt
1/8 tsp nutmeg, ground fresh if possible
1/8 tsp ground cloves
1/2 tsp whole anise seeds
1 T soft butter
1 egg
1/2 cup water
1/2 cup honey
1 T brown sugar

Mix the dry ingredients. Mix the wet stuff (you can just melt the butter if you want). Combine and bake at 350 for....depends, about a 1/2 hour - depends on the size loaf pan you use. I now have a convection oven, so I baked it at 325 on convection and it came out light and fluffy.

How Healthy Can You Get?

This little salad is about as healthy as you can get. It is a combo that was not the usual, but it is really delicious. The other bonus is that the apples did not turn brown, the picture is the salad the next day after I made it. I got the idea from a magazine recipe, but of course I changed it. I have made this twice already and love it!! I hope this recipe is specific enough, I feel salad recipes are pretty fluid depending on what the state of your larder and proximity to a grocery store. Enjoy, and this is my first recipe post, I hope to have others. Please comment, I need to know maybe someone is reading my blog!!!

Fennel Salad Inspired by Waldorf
Quantities are approximate, and not really critical anyway!
1 Apple (I used Granny Smith) peeled and chopped up
1 cup fennel (ie, finocchio) sliced thinly (I used a Bereiner slicer, they work great)
1 cup celery
1/2 cup grapes
2 T walnuts, chopped (make sure they are fresh!)
2 T yoghourt (heaping ones) (plain, I used Astro, my favourite)
1 T lemon juice (maybe a little more, taste to see)
1 tsp poppy seeds
2 tsp honey
a few fennel fronds to make it look pretty

This made enough for 2 large servings pour moi.