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Entries tagged with 'Elizabeth Barbone'

Gluten-Free Whoopie Pies

Serious Eats Caroline Russock 1 comment

We thought we'd conclude our week of gluten-free adventures on a sweet note with these classic Whoopie Pies from Elizabeth Barbone's How to Cook Gluten-Free. Well, not exactly classic since they forgo the wheat flour, but pretty darn close. More

Gluten-Free Powdered Sugar Doughnut Muffins

Serious Eats Caroline Russock Post a comment

Breakfast is a place where carbohydrates reign supreme. Bagels, toast, muffins, and doughnuts are the mainstays of the first meal of the day. And when you introduce a gluten allergy into the mix, breakfast becomes a bit more of a challenge. Our own Elizabeth Barbone has come up with a solution to this breakfast pastry challenge with her Powdered Sugar Doughnut Muffins from How to Cook Gluten-Free. More

Gluten-Free Roasted Tomato Pizza

Serious Eats Caroline Russock Post a comment

This Gluten-Free Roasted Tomato Pizza forgoes tomato sauce in favor of slowly roasted grape tomatoes. They top the par-baked crust alongside caramelized onions, artichoke hearts, and fresh mozzarella for a pie that tastes fresh and very light, almost more flatbread than pizza. More

Gluten-Free Yeast-Raised Pizza Crust

Serious Eats Caroline Russock 2 comments

Just because gluten can't be a part of your life doesn't mean you have to live without pizza. Our own gluten-free guru Elizabeth Barbone has created a rice flour based Yeast-Raised Pizza Crust that can take on any topping combo without cracking or drying out, the way so many GF adaptations do. More

Gluten-Free Cornbread

Serious Eats Caroline Russock 1 comment

Is it just us or is cornbread deceptively tricky? On paper it reads simple enough but it can easily be too dry or too caky, overly sweet or not sweet enough. With all of those variables, it seems as though eliminating the gluten would be a recipe for disaster, but somehow our go-to gluten-free gal Elizabeth Barbone has created a bang-up recipe for Gluten-Free Cornbread in her latest, How to Cook Gluten-Free. Perfectly moist and springy, you'd never suspect that this cornbread was made with rice flour and xanthan gum in place of all-purpose wheat flour. More

Gluten-Free White Sandwich Bread

Serious Eats Caroline Russock 4 comments

A life without bread is not a life that we'd like to experience. Think about it: no sandwiches, no toast, no breadcrumbs. It really would be a tragedy. Thankfully our own Elizabeth Barbone, author of How to Cook Gluten-Free has come up with a solution for those who are wheat-intolerant. And if it weren't enough that her White Sandwich Bread is gluten-free, it's also dairy-free to boot. More

Cook the Book: Gluten-Free Oreos

Serious Eats Caroline Russock 1 comment

"I'm not sure that this mix of Crisco, sugar, and vanilla extract is that much better for you than the original Oreo filling but I felt better seeing exactly what went into it." Photograph from hangishh on Flickr Have you... More

Cook the Book: Jalapeño-Cheddar-Corn Muffins

Serious Eats Caroline Russock 1 comment

Since I am a sucker for anything thing cornmeal-related, I naturally had to try the Jalapeño-Cheddar-Corn Muffins in Elizabeth Barone's Easy Gluten-Free Baking. I already had all of the gluten-free baking ingredients on hand and I always have some cornmeal... More

Blondies

Serious Eats Caroline Russock 1 comment

The following recipe is from the August 12 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! I think that I might be the only person in the whole world who prefers blondies... More

Cook the Book: Lemon Bars

Serious Eats Caroline Russock 4 comments

"Nice to meet you, xanthan gum." --Fresh squeezed lemon. Photograph by jamelah on Flickr Having just returned home from gathering my gluten-free baking supplies, I must say that I am not envious of gluten-intolerant people. It saddens me to think... More

Cook the Book: Zucchini Bread

Serious Eats Caroline Russock 7 comments

Elizabeth Barbone, author of Easy Gluten-Free Baking, is afraid that Zucchini Bread had become a bit of a culinary joke, something we only make when we're overrun with zucchini in late summer. She thinks there's another reason to make zucchini bread: It tastes great. More

Cook the Book: Diner-Style Pancakes

Serious Eats Caroline Russock 2 comments

Photograph from nirbhao on Flickr Imagine a world without pancakes. Pretty scary, right? For those who are gluten-intolerant, pancakes are just the tip of the iceberg. Wheat finds its pesky way into all sorts of things that most of us... More

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