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Elizabeth Barbone

Elizabeth Barbone

Elizabeth writes the Gluten-Free Tuesday column.

Despite being born with life-threatening food-allergies, Elizabeth graduated from the Culinary Institute of America. Today Elizabeth develops delicious and creative recipes for the food allergic and gluten-free communities through her site GlutenFreeBaking.com, cooking classes, and regular radio and television appearances. She is the author of two cookbooks: Easy Gluten-Free Baking and
How to Cook Gluten-Free. And the host of the Cook Bliss podcast

Gluten-Free Tuesday: Peanut Butter Eggs

Here's a question I ask each year when Easter candy hits the shelves: why are regular Reese's peanut butter cups gluten-free but the seasonal shapes, like eggs, not gluten-free? While I'm sure it has something to do with how the seasonal items are shaped, the whiny part of me just wants to say, "Whhhhhhhy?!?!" So instead whining and spending yet another Easter without one of my favorite candies, I decided to make a batch myself. It may not be quite as easy as picking up an egg or two at CVS, but the process isn't hard—it just requires the right tools and a little time. More

Gluten-Free Tuesday: Chicken and Dumplings

Until recently, chicken and dumplings weren't part of my life. The dish has always appealed to me, but on chilly nights, I usually go straight for chicken soup. Plus, I wasn't sure how it would translate to a gluten-free diet. But given how cold this winter's been, we'd grown more than a little tired of chicken soup, so I finally decided to change things up and give a dumpling recipe a run for its money. More

Gift Guide: For the Gluten-Free Home Cook

From cut-out cookies to the ubiquitous cheese and cracker tray, the holiday season often feels like it's knit together with strands of stringy gluten. For your friend who follows a gluten-free diet, here are some gifts that they can enjoy during the holiday season and beyond. More

The Serious Eats Guide to Making Gluten-Free Pie

Anyone who has attempted to bake a pie without gluten knows it can be tricky. Which flour should I use? How can I get the crust to have a flakey texture? Should I just use a boxed mix? That's why we put together the Serious Eats Guide to Making Gluten-Free pie—to help you navigate these questions and make sure that absolutely everyone at your table gets to indulge in one our favorite desserts More

Gluten-Free Tuesday: Sweet Potato Latkes

Ask anyone who makes latkes what they think of their recipe (or their mother's or grandmother's recipe) and most will tell you that "it's the best." And they're right. I mean, we're talking about fried potatoes here. So when I decided to create sweet potato latkes to celebrate Thanksgivukkah, I didn't want a recipe that competed with my traditional potato latkes. After all, that recipe is the best, so why mess with it? More

Gluten-Free Tuesday: Apple Cider Bread

I created this recipe recently when my attempts at baked apple cider doughnuts failed miserably. One batch of doughnuts emerged from the oven with a crumb way too delicate for a doughnut. As I grumbled that the doughnuts tasted like quick bread, I realized...the doughnuts tasted like a quick bread! I stopped grumbling and poured the remaining batter into a mini-loaf pan. Sure enough, it made a perfect loaf of bread. More

Gluten-Free Tuesday: Dutch Apple Pancake

In name, Dutch Apple Pancakes—which are also called German Pancakes or Dutch Babies—sound similar to traditional pancakes. In reality, they're more like a popover. You cook up some apples and sugar together in a skillet and then simply whisk together an eggy batter, pour it in, and bake. About fifteen minutes later, a majestically puffy pancake comes out of the oven. More

Gluten-Free Tuesday: Baked Chocolate Doughnuts

For a long time, a doughnut pan sat on my shelf gathering dust. Maybe I used it once, I don't know. But I do know why I hesitated to use the pan: I thought baked doughnuts were simply doughnut-shaped muffins. And when I want a doughnut, I want a fried affair, not a masquerading muffin. But then this recipe appeared, and I knew it was time to take the baked doughnut plunge. More

Gluten-Free Tuesday: How to Cook Gluten-Free Pasta

At least once a week, I read that the gluten-free diet doesn't include pasta, pizza, or bread. Wrong. We eat those foods; they're just made from gluten-free grains, like rice, quinoa, and corn. And, like wheat-based foods, some are awesome and some are awful. But back to the pasta comment. The thought of giving up pasta makes me cringe, too. I've put together some tips on how to cook dry gluten-free pasta, so that if you're gluten-free, you don't need to live without pasta in your life. More

Gluten-Free Tuesday: Skillet Flatbread

If you're in the mood for bread but it's too hot to turn on the oven, then I've got the perfect recipe for you. Hearty but delicate, this versatile flatbread goes well with whatever lands on your summer table, from barbecue to the simplest garden salad. Made quickly in a hot skillet, they're an easy way to enjoy bread without waiting for it to rise. And although they may resemble "wraps," they're best eaten out of hand. More

Chewy Gluten-Free Granola Bars

@Ymk1666--I found that old fashioned oats were far too chewy and assertive tasting for the bars. The small flakes of quick oats provided a great texture and taste. So while the recipe won't flop with old fashioned oats, I think quick oats work better.

@Varenikje--I write Gluten-free Tuesday bi-monthly. So there's a new recipe every other week. I've been writing it for a few years now. :-) Here's the archive.
http://www.seriouseats.com/recipes/gluten-free-tuesday/

@NYCeliacMom--Aw! Thanks!

Gluten-Free Tuesday: Chewy Granola Bars

@BeavisPeters--Such a great question! I...think so. The reason I hesitate is because I haven't tested the bars without the brown sugar. While I believe the texture comes from the marshmallows, I can't say with 100% certainty.

If they don't work, you'd end up with granola bar crumbles, which might not be a bad thing!

Let me know if you give it a try.

Gluten-Free Tuesday: Peanut Butter Eggs

@Carmelcamel--Which brand of peanut butter eggs do you find that are gluten-free? I'd love to pass it along. Over the years, I've received many requests for homemade candy recipes because, as you know, many items, like Milky Way bars and Reese's Peanut Butter eggs aren't gluten-free.

As for more gluten-free recipes, here's the Gluten-free Tuesday recipe list. I've covered everything from bread to pizza to a chiffon cake. If you are looking for something specific, please let me know!
http://www.seriouseats.com/recipes/gluten-free-tuesday/

How to Make Gluten-Free Flour Tortillas

One Bowl Baking: Strawberry Chocolate Chip Cookies

Gluten-Free Browned Butter Chocolate Chip Cookie Bars

@meraviglia13--One teaspoon. Will add it now. Sorry! How thin was the batter? I didn't measure but the bars bake up about 1 1/2 to 2-inches.

Gluten-Free Browned Butter Chocolate Chip Cookie Bars

@JoeMN--Sorry about that oversight. It's sweetened coconut. I made the correction in the recipe.

Gluten-Free Browned Butter Chocolate Chip Cookie Bars

Yes! Just grind them until they are fine. Enjoy!

Gluten-Free Cheesy Broccoli Soup

@jim554--As mentioned, I created this recipe because Panera's Broccoli Cheddar soup isn't gluten-free and I craved it. Buying a bowl isn't an option for me.

As for using flour to thicken the soup, roux is traditional in soups and adds a nice texture. Feel free to leave it out but I think the soup tastes better with the flour.

Gluten-Free Cheesy Broccoli Soup

If you don't need to eat gluten-free, I'd use all-purpose flour 1:1 for the sweet rice flour. If the soup is too thick, add a splash more stock,milk, or water after you add the cheese.

I haven't made this with wheat flour, let me know how it turns out!

Gift Guide: For the Gluten-Free Home Cook

@PintoBean--Glad you enjoyed the list!

@Kak--Right now, I have one bag of Luce's bread left in the house. I'm making it Friday night along with soup for dinner. And right now? I wish it was Friday night!

Gift Guide: For the Gluten-Free Home Cook

@ElizabethClements--That bread is amazing! I hope you enjoy it.

Gluten-Free Sweet Potato Latkes

I think so! I didn't test the recipe with all-purpose flour but I think it will work. Enjoy!

Gluten-Free Maple Almond Cornbread

@adgxv2000--You're right. Corn is a gluten-free grain. However, most cornmeal is processed in such a way that exposes it to gluten during handling. Thanks to cross-contact, many companies state that their cornmeal is NOT gluten-free. Someone following a gluten-free diet, therefore, must select a cornmeal that states gluten-free on the label, such as Bob's Red Mill.

As for cooking spray, several brands contain flour, such as Baker's Joy and Pam for Baking. So I always alert readers to use a gluten-free cooking spray in case they are not gluten-free but are baking for a gluten-free friend.

Chocoholic: Chocolate Covered Candy Corn Layer Cake

This Week at Serious Eats World Headquarters

Homemade Indian Pudding is a thing of beauty. From a can? Not so much!

Suction Your Bowls in Place With the Staybowlizer

My friend has limited mobility in one arm and I think she might like this. I'll be passing the info along! Thanks, Donna!

We Try the New Pumpkin Pie Doughnut at Dunkin' Donuts

A sign for these doughnuts totally inspired me to create a batch for my GF Tues column. I have to say, it sounds like my homemade version tastes better. WAY better!

Gluten-Free Pumpkin Doughnuts

Gluten-Free Tuesday: Shortbread Cookies

@Mistin--Replacing the granulated sugar with coconut sugar and the xathan gum with gelatin would alter the final texture. I'm guessing that's why they were crumbly when eaten.

Gluten-Free Flour Tortillas

@Cris925--Xanthan gum, no matter the source, is safe for a gluten-free diet. Potato starch does not work as a replacement. You could use guar gum but I think xanthan does a better job.

Gluten Free AND Kosher Thanksgiving . . .HELP!

Here are the links to the gf Thanksgiving recipes:
Stuffing:
Stuffing

Gravy

Gluten-Free Thanksgiving Info

Good luck and if you have specific questions, let me know!

Gluten Free AND Kosher Thanksgiving . . .HELP!

For the Gluten-Free Tuesday column, I've written a few posts about gluten-free Thanksgiving recipes (stuffing, gravy, etc.). And most can be adapted to fit Kosher requirements.

And @SarahLizzy--Wondra flour is NOT gluten-free. It's made from wheat. For a gluten-free gravy, I like how sweet rice flour works.

Crispy Quesadilla Burger at Brisco County Wood Grill in Menomonee Falls, WI

Oh my! Brisco Country! I lived in Menomonee Falls for a few years and the hubs and I ate there....once.

Gluten-Free Brown Butter Chocolate Chip Cookies

@cocoabrioche-- Ack! Typo! No, there's no baking powder. Just salt. Sorry about the confusion.

Gluten-Free Baked Chocolate Doughnuts

@unicornmatty--For many years, oats were not included in a gluten-free diet. Simply put: it seems that most oats are highly contaminated with wheat and gluten grains in the field. Now gluten-free oats are available. Always buy oats and oat products that are labeled gluten-free (or, if it's a premade product, make sure it lists gluten-free oats in the ingredient label.)

Tricia Thompson, a gluten-free dietitian talks about oats a little here: http://www.celiaccentral.org/answers-from-a-dietitian/Answers-from-a-Dietitian/494/vobid--8297/

I hope that helps!

Gluten-Free Tuesday: One Bowl Chocolate Cake

Not only do I prefer the texture of boxed cake, I also love the ease. Open a box, dump in a few ingredients and in two minutes you have batter. Would it be possible, I wondered, to create a homemade, gluten-free, one bowl cake recipe? Turns out, the answer is yes. This cake, which was inspired by the classic gluten-filled Hershey's "Perfectly Chocolate" recipe, comes together quickly. White rice flour, cornstarch, and just a little sweet rice flour combine to create a cake that has a texture that's very similar to boxed cake—only better. More