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Kyra Bussanich’s Gluten-Free Browned Butter Cranberry Cheer Bar Recipe

Erika — Sat, 23 Nov 2024 22:40:39 +0000

MAKES 1 (13 BY 9-INCH) PAN OF BARS Here’s your go-to gluten-free dessert to bring to any holiday event this season and beyond. With a drool-worthy crispy-cookie-like base (that can be repurposed for pretty much any bar) and a tangy-sweet topping, this sure-thing recipe by our pal (four-time champ of Food Network’s “Cupcake Wars”) Kyra Bussanich is spectacular and intense, so a little goes a long way. Cut the bars small and stack them prettily for a crowd-pleasing presentation. Or take it over the top by serving it warm with a scoop of vanilla ice cream.

For the cookie bar base:

1 cup (8 ounces) butter, browned and cooled completely

1 tablespoon fresh rosemary

1 cup sugar

1 cup millet flour

1 cup sweet white rice flour

1 cup tapioca flour

1/2 teaspoon salt

For the Cranberry Compote:

12 ounces fresh or frozen cranberries

3/4 cup sugar

1 cup orange juice

2 tablespoons chopped candied ginger

1/3 cup dried cranberries

Make the cookie bar base: In a small pan, brown the butter over medium heat and let cool to room temperature (butter will solidify, but will be brown and smell nutty. Don’t skip this step: it provides a lovely deep flavor!

Preheat oven to 325ºF. Spray a 13 by 9-inch casserole pan with gluten-free pan spray and line with parchment baking paper. Set aside.

In a food processor, blend together the fresh rosemary and the sugar to finely chop the rosemary and release the oil into the sugar.

In the bowl of a stand mixer fitted with a paddle attachment, beat the cooled browned butter on high speed until light and creamy and then add the rosemary sugar. Beat until fluffy and creamy and several shades lighter.

In a small bowl, mix together the millet flour, sweet white rice flour, tapioca flour and salt and then add half the flour mixture into the butter-sugar mix. Mix on low speed until mostly combined and then stop the mixer and scrape down the sides of the bowl. Add the remaining flour mix and combine on low speed. Press two-thirds of the cookie base into the baking pan, reserving the remaining third of the dough. Bake until lightly golden brown and set to the touch, about 45-50 minutes.

Meanwhile, make the Cranberry Ginger Compote: In a deep skillet, heat the frozen cranberries with the sugar, orange juice, chopped candied ginger, and dried cranberries over high heat until the liquid boils, the sugar dissolves, and the frozen cranberries burst open. Drop the heat to medium-low and continue to stir occasionally until the mixture thickens up, up to 15 minutes.

Spread the cranberry compote over the baked cookie bar base and dot the top with crumbles of the remaining third of the cookie dough.

Bake until the cookie top is lightly golden brown and hard to the touch, 25 to 30 minutes.

Let cool completely before cutting.

About the Author

Kyra Bussanich
Cupcake Warrior, Glittery, Sugar Plum Fairy, Whip-Smart, Confectioner, Pastry Chef, and Dog Lover

If you’re ever craving GF sweetness, Kyra is your girl. A gluten-free graduate of Le Cordon Bleu patisserie program, Kyra taught herself to create spectacular GF versions of classic pastries she’d studied in class, then went on to become the only four-time winner of the Food Network’s Cupcake Wars competition. The owner of lip-smacking and 100% gluten-free Kyra’s Bake Shop, outside of Portland, Oregon, she shares decadent recipes for sweet treats on her personal website and is the author of the cookbook, Sweet Cravings.

Want more tasty recipes from Kyra and our other favorite GF leaders? Order a subscription to GFF today, just in time for our winter/GF Power Chicks special issue!

Perfect Gluten-Free Cinnamon Rolls Recipe

Erika — Mon, 11 Dec 2023 19:58:46 +0000

If you’ve been craving authentic pull-apart cinnamon rolls the way they’re supposed to be, drop everything and put on your apron. This gluten free cinnamon rolls recipe, inspired Recreating Happiness blogger Rachel Jackson, lets all the chewy-gooey goodness unfurl.

Perfect Gluten-Free Cinnamon Rolls Recipe

The dough is extremely soft and sticky, so be sure to follow the directions for the tidiest results, and make sure the butter for the filling is very soft. There are no redos in this rollup, so don’t try to unroll and roll again. If you don’t love the look of your rolls, grease and flour a cupcake tin and bake the rolls individually for single-serving deliciousness that looks and tastes great no matter what! Note: this recipe calls for dental floss for easy slicing; if you don’t have any, use a clean, sharp knife to cut the dough, wiping clean between cuts. Cinnamon rolls are best the day they’re baked but are also delicious kept covered at room temperature and enjoyed the next day. You can also freeze uncooked or cooked rolls wrapped in plastic wrap. Make Ahead: You can refrigerate unbaked cinnamon rolls, sliced and placed in their pie plate, covered in plastic wrap, the day before you want to cook them. To bake, bring them to room temperature for 30 minutes, then bake, following the recipe directions.

Course Breakfast

Cuisine American

Servings Rolls

Calories 382kcal

Author Team GFF

Ingredients

FOR THE DOUGH:

1 packet 7 grams active yeast
1/4 cup granulated sugar
2/3 cup whole milk
1/2 cup (83 grams) potato starch
1/2 cup (80 grams) brown rice flour
1/4 cup (34 grams) tapioca starch, plus at least 1/3 cup more for pie plate and work surface
1/4 cup (40 grams) sweet white rice flour
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1-1/2 teaspoons xanthan gum
1/2 teaspoon kosher salt
1 egg
1/4 cup plus 1 tablespoon olive oil plus more for greasing
1 teaspoon pure vanilla extract

FOR THE FILLING:

4 tablespoons (1/2 stick) unsalted butter extremely soft
1/2 cup firmly packed brown sugar
2 tablespoons ground cinnamon

FOR THE ICING:

3 tablespoons cream cheese softened
3/4 cup powdered sugar sifted
2 tablespoons whole milk
1/2 teaspoon pure vanilla extract

Instructions

Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the yeast and sugar.
In the microwave, warm the milk to approximately 115°F. Whisk the milk into the yeast mixture and set aside in a warm spot to proof for 10 minutes.
Meanwhile, in small bowl, mix together the potato starch, brown rice flour, tapioca starch, sweet white rice flour, baking powder, baking soda, xanthan gum, and salt.
To the bowl with the yeast, add the egg, oil, and vanilla, then beat for 10 seconds on low. Continuing on low, gradually add the flour mixture. Turn the mixer to high and beat for 2 minutes more. Using a spatula, transfer the soft, sticky dough to a piece of plastic wrap, shape it into a disk, wrap, and refrigerate for at least 1 hour.
Heat the oven to 350°F. Grease and lightly flour a pie plate with olive oil and tapioca starch. Lay a 15-inch piece of plastic wrap on a clean surface. Dust the plastic wrap with 1/4 cup tapioca flour, making sure to generously cover the plastic wrapped surface.
Make the filling: In a small bowl, mix together the filling ingredients. Set aside in a warm place.
Working quickly, unwrap the chilled dough onto the flour-dusted plastic wrap. The dough will still be soft and sticky, but it should peel away from the plastic wrap easily. Generously dust the top of the dough with more tapioca flour. Cover the dough with another piece of plastic wrap, then, using a rolling pin, gently roll out the dough between the two pieces of plastic wrap to form a 13 by 10-inch rectangle.
Spread the filling: Place dollops of the filling over the dough. Using a knife, spatula, or the back of a spoon, very gently spread the filling mixture over the dough until it is 1 inch from the edges of the dough. If it’s difficult to spread, don’t worry; just spread the dollops as best you can.
Roll up the dough: Starting on a shorter side of the rectangle, gently, slowly roll the dough into a tight log, using the plastic wrap to help lift and roll. If the dough begins to tear, dust your fingers with tapioca flour, then gently detach the dough from the plastic wrap and keep going. With a clean knife, slice off the ends of the roll to create clean edges.
Use clean dental floss to cut the dough into 8 rolls by sliding the floss under the dough to where you want to cut, then lifting up both sides of the floss to gently cut through the dough. Transfer each roll, with one of its cut sides up, to the prepared pie plate. Cover the rolls with plastic wrap and a towel, place the pie plate in a warm spot, and let rest for 15 minutes.
Remove the plastic wrap and towel and bake the rolls until their tops are golden brown, 22 to 25 minutes.
Make the icing: In a bowl, mix the cream cheese and powdered sugar until smooth. Whisk in the milk and vanilla. Drizzle the icing onto the cinnamon rolls after they have cooled for at least 10 minutes. Serve warm or at room temperature.

Nutrition

Photography Erin Ng

Gluten-Free and Dairy-Free Holiday Helpers

Erika — Thu, 26 Oct 2023 21:21:05 +0000

Oh, the holidays! They always abound with food-filled fun — even if you’re gluten-free, dairy-free, or both, provided you know which ingredients and ready-made foods to reach for when making or serving your favorite foods.

There’s no denying it’s much easier to make your holidays delicious and friendly for all if you have the right products on hand. We spent years trying new and old products to find the ones that really help hold us up whether we’re making gravy or pies, vegan mashed potatoes, cheese trays, and other desserts. Now we proudly present you with some of our favorite go-tos for cooking, baking, serving, and snacking. Have some or all of these on hand for your holiday cooking or anytime and you’re always ready for fantastic gluten-free or dairy-free cooking.

1. WHOLLY GLUTEN FREE PIE CRUST

This frozen piecrust is a savior when you don’t want to make your own. Wholly Gluten Free or Whole Foods

2. AGAINST THE GRAIN GOURMET BAGUETTE

Our go-to for cheese boards tastes best warmed or toasted; see store locator at againstthegraingourmet.com

3. CALIFIA FARMS DAIRY FREE ORIGINAL BETTER HALF

There’s no second-class citizenry for DF coffee drinkers with this luscious half-and-half substitute. amazon.com or Whole Foods

4. KING ARTHUR GLUTEN-FREE ALL-PURPOSE BAKING MIX

This dairy-free mix works well as an all-purpose flour substitute and for thickening gravies. amazon.com

5. MIYOKO’S KITCHEN EUROPEAN STYLE CULTURED VEGAN BUTTER

With great taste and texture and no GMOs or palm oil, this is the Rolls Royce of non-dairy butter. see store locator at miyokos.com or Whole foods

6. BRETON GLUTEN FREE FLAX AND SEA SALT

All the buttery cracker flakiness without the gluten makes these a cheese-tray favorite. amazon.com

7. GLUTEN FREE EASY PUFF PASTRY SQUARES

With flaky, buttery texture and neutral flavor, these frozen squares are perfect for savory appetizers and sweet treats. glutenfreeshoppe

NOTE: We only recommend products that we truly LOVE, use, and are confident to recommend. Thanks to affiliate partnership opportunities, we sometimes earn a small commission if you make a purchase through a product link on our site at no added cost to you. When we do score a few shekels, know that your purchase helps support our work to bring you trustworthy, unbiased information on an amazing gluten-free food and lifestyle.

Outrageously Delicious Gluten-Free, Dairy-Free Banana Berry Muffins

Erika — Sun, 05 Jun 2022 15:43:00 +0000

If ever there was proof that gluten-free, dairy-free baked goods can be ridiculously moist and delicious, these muffins from Berkeley, California’s (sadly) closed Bacano Bakery are it. No joke, you seriously must make these muffins. They’re absolute game changers. Plus, once you get the basic recipe down, you can modify it any which way you like. Banana chocolate chip muffins, banana-strawberry muffins, banana-blueberry muffins, banana walnut muffins, they’re all yours and very likely better than anything you’ve ever tried with this gluten free muffins recipe.

Gluten-Free, Dairy-Free Banana Berry Muffins

You’ll need cupcake liners for this recipe, and if you don’t have overripe bananas, add an additional tablespoonful or so of brown sugar. Store the muffins in an airtight container for up to four days or freeze in a ziplock bag for up to three weeks.

Servings muffins

Calories 249kcal

Ingredients

1 cup (160 grams )brown rice flour
1/4 cup (45 grams) potato starch
2 tablespoons (18 grams) tapioca starch
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon xanthan gum
1 cup mashed overripe bananas (about 3 bananas)
2 tablespoons plus 1 teaspoon unsweetened rice milk or water
1/2 teaspoon vanilla extract
2 eggs
5 tablespoons maple syrup
1/3 cup packed brown sugar
10 tablespoons olive oil such as olive, sunflower, or safflower oil
1 cup diced mixed berries such as strawberries, raspberries, and blackberries

Instructions

Preheat the oven to 350°F. Line a muffin tin with cupcake liners.
Combine and sift into a bowl the rice flour, potato starch, tapioca starch, baking powder, baking soda, cinnamon, salt, and xanthan gum. In a separate bowl, combine the bananas, rice milk, and vanilla.
In the bowl of a stand mixer fitted with the paddle attachment or in a bowl with a whisk, mix the eggs, maple syrup, brown sugar, and oil until well combined. Add the dry ingredients and mix for 30 seconds. Add the banana mixture and combine well. Gently fold in the berries.
Pour the batter into the prepared tin, filling each liner a little more than three-fourths of the way, and bake until a toothpick comes out clean, about 22 minutes. Let the muffins rest in the tin for 5 minutes. Transfer muffins to a wire rack to cool completely.

Nutrition

The Best Chicken Recipe Ever. Seriously.

Erika — Sun, 05 Sep 2021 18:04:00 +0000

It’s rare that we find a recipe so revolutionary that we feel obligated to make sure everyone knows about it. But this chicken is that and then some. James Beard Award-winner and two-Michelin-star chef Daniel Patterson shared it for our Winter 2015 issue, where he finished it with fried herbs and an herb vinaigrette. (It’s genius.) But the simple 2-ingredient, 1-minute-prep chicken is a revelation all by itself, especially because it’s the easiest recipe ever, feeds 6 for under $15, and every piece is the best piece (no bones + impossibly juicy meat + ultra-crispy skin = bliss). Do yourself a favor: Make this chicken, then let us know what you think!

Want to add Chef Patterson’s herb vinaigrette? Here’s how: heat 1/4 cup pure olive oil in small pan until nearly smoking, add 10 sage leaves, and fry for 10 to 15 seconds or until just crisp. Quickly transfer the fried leaves to a paper towel–lined plate, sprinkle with a pinch of salt, and set aside, keeping the oil hot. Add 2 tablespoons of rosemary leaves to the oil and fry for 3 to 4 seconds. To avoid burning it, immediately tilt the pan so the oil pools on one side and scoot the rosemary out of the oil using a fork. Carefully remove the rosemary, transfer to a paper towel, add a pinch of salt, and reserve. Cool the olive oil to warm, add 1/2 teaspoon minced rosemary, 1 1/2 teaspoons minced fresh sage, and 2 teaspoons minced fresh thyme. Add 2 tablespoons red wine vinegar and salt to taste.

The Best Chicken Recipe Ever, Period. Seriously

Servings

Calories 273kcal

Ingredients

1 large whole chicken about 4 1/2 pounds, deboned and butterflied so it can lay flat, in one piece, with the skin side up (ask the butcher to do it for you)
1 teaspoon kosher salt

Instructions

Salt the chicken with 1 teaspoon of salt 1 to 3 hours prior to cooking and reserve in the refrigerator until 10 minutes before cooking.
Preheat the broiler. Put the chicken, skin-side up, on a rimmed sheet pan and place it under the broiler, 3 to 6 inches from the heat (depending on the intensity of your oven), to brown and crisp the skin, about 10 minutes, rotating the pan a few times for even browning. Turn the oven temperature down to 250°F and cook for 25 minutes.
Cut the chicken into entrée-size pieces, transfer to a platter and prepare to be blown away.

Nutrition

MORE:
Outrageously Delicious Gluten-Free Dairy-Free Banana Berry Muffins
Gluten-Free Chicken Piccata
The Best Chocolate Chip Cookies Ever, Period (Yes, they’re gluten-free!)

Photo credit: Maren Caruso

Gluten-Free, Dairy-Free Latkes with Horseradish Cashew Cream and Caviar Recipe

Erika — Sat, 21 Dec 2019 16:34:45 +0000

Gluten-free, dairy-free, and totally delicious, these three-bite potato pancakes go down easy, so make more gluten free latkes than you think you’ll need!

If you’re not worried about dairy and want to save time, you can sub sour cream mixed with horseradish for the cashew cream.

Ingredients

2 medium russet potatoes peeled
1/2 small yellow onion finely shredded and squeezed in a clean dishtowel to drain excess liquid or 1/2 teaspoon onion powder
1 egg beaten
3 tablespoons potato starch
11/2 teaspoons kosher salt
Neutral oil for frying such as peanut, rice bran, safflower, canola, or vegetable
1 cup Horseradish Cashew Cream see below or sour cream (if you’re okay with dairy)
1 ounce caviar of choice for serving
Chives sliced, for serving

Instructions

Shred the potatoes on either a box grater or a mandoline fitted with a shredder attachment. Place in a clean dish towel, roll up, and squeeze as tightly as possible to remove excess water.
In a large bowl, combine the onion, egg, potato starch, and salt. Mix in the potatoes until incorporated.
Line a baking sheet with paper towels. Heat 1/2 inch of oil in a large skillet. Test for oil readiness: drop in a small piece of potato; if it sizzles, the oil is hot enough. Working in batches and using tongs, drop about 2 tablespoons of the potato mixture into the hot oil and lightly flatten. Cook for 2 to 3 minutes per side or until golden brown. If the latkes start to get dark too fast, lower the heat. Transfer each cooked latke onto the prepared baking sheet. Sprinkle with salt and keep warm in a 200℉ degree oven or serve immediately topped with Horseradish Cashew Cream, caviar, and chives.

Vegan Horseradish Cashew Cream

Soak the cashews long before you start this delicious vegan substitute for sour cream. You can make it 2 days in advance and stored, covered, in the refrigerator. Use it to top latkes, holiday roasts, and baked potatoes.

Servings cup

Ingredients

1 cup raw cashews soaked for at least 5 hours or overnight and drained
1/4 cup prepared horseradish
1/2 teaspoon kosher salt
1 tablespoon lemon juice

Instructions

Place the cashews, horseradish, salt, lemon juice and 1/4 cup water in a blender or food processor. Blend on high until the mixture is very smooth, adding more water, one tablespoon at a time, until the mixture is a creamy, spoonable consistency.

Recipe Oliva Mack McCool

Photography Heami Lee

Beef and Broccoli Stir-Fry Gluten-Free Recipe

Erika — Fri, 22 Feb 2019 21:14:06 +0000

Classic stir-fry beef and broccoli gets a zingy upgrade with a kiss of orange and chili garlic sauce. Because the sauce is thickened with naturally gluten-free cornstarch, it’s a safe bet for an easy, satisfying dinner. Serve the gluten free beef and broccoli stir-fry solo or with rice to soak up the luscious sauce.

Beef and Broccoli Stir-Fry Gluten-Free Recipe

Servings

Author Eric Lundy

Ingredients

Kosher salt and freshly ground pepper
3 cups small broccoli florets
1 tablespoon cornstarch
3/4- pound skirt steak cut into
2- inch-wide strips then cut against the grain into 1/4- by 2-inch strips
1 tablespoon canola oil
1 clove garlic minced
1 teaspoon minced ginger
1/2 cup gluten-free reduced-sodium beef broth
2 teaspoons gluten-free tamari or soy sauce
1 teaspoon gluten-free chili garlic sauce
1 teaspoon orange zest
2 teaspoons orange juice

Instructions

Place 1 inch of water, 1/2 teaspoon salt, and the broccoli in a pot. Bring the water to a boil, cover, reduce heat to simmer, and cook for 2 minutes. Immediately drain and reserve the broccoli.
In a medium bowl, combine the cornstarch with 1/2 teaspoon salt. Add the beef strips and toss to coat.
In a wok or large nonstick frying pan over medium-high heat, heat the oil until hot but not smoking. Add the beef, garlic, and ginger to the pan and cook, stirring a few times, until the beef is just browned, 1 to 2 minutes. Add the broccoli and stir-fry to slightly soften, 1 minute. Add the broth, tamari, chili garlic sauce, orange zest and juice, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Turn the heat to high to bring the liquid to a boil, then turn it down to medium, and simmer, stirring frequently, until the sauce thickens, 1 to 2 minutes. Serve.

Photography Erin Ng

GFF Faves: Brownie Mixes

Erika — Tue, 19 Feb 2019 20:00:18 +0000

By Cindy Rice

GFF Faves: Brownie Mixes

We prepped, baked, and taste-tested more than 20 gluten-free brownie mixes to find the ones that live up to the fudgy, crispy-edged dream. Try any of the following nationally available favorites to get the real-deal chocolatey-chewy experience.

1. KRUSTEAZ GLUTEN FREE DOUBLE CHOCOLATE BROWNIE MIX

Dark, rich, and moist with chewy-cakey texture and semisweet chocolate chips. $4.49/20-ounce box. Buy here or use store locator

2. STONEWALL KITCHEN GLUTEN FREE CHOCOLATE BROWNIE MIX

Traditional, thick, and chewy with rich, fudgy flavor, chocolate chips, and a crackly top. $10.95/18-ounce box. Buy here or use store locator

3. CUP4CUP CHOCOLATE BROWNIE MIX

Creamy, smooth, and fudge-like with a thin, crisp top; GMO-free. $8.99/14.25-ounce pouch. Buy here or use store locator

4. BETTY CROCKER GLUTEN FREE CHOCOLATE BROWNIE MIX

Dense and chewy with a moist crumb, chocolate chips, and a crackly top. $3.99/16-ounce box. Buy here or check local supermarkets

5. KING ARTHUR GLUTEN FREE BROWNIE MIX

Dark, moist, and chewy with cakey, spongey texture and a crisp, flaky top; GMO-free, non-dairy. $6.95/17-ounce box. Buy here or use store locator

6. 1-2-3 GLUTEN FREE DIVINELY DECADENT BROWNIE MIX

Cakey, smooth, and dense; dairy-, nut-, corn-, soy-, and GMO-free with two egg-free recipes included; makes double batch. $7.49/24.5-ounce box. Buy here or use store locator

7. PILLSBURY GLUTEN FREE CHOCOLATE FUDGE PREMIUM BROWNIE MIX WITH CHOCOLATE CHIPS

Chewy-gooey with classic flavor and texture, semisweet chocolate chips, and a crackled top. $2.69/15.5-ounce box. Buy here or use store locator

NOTE: We only recommend products that we truly LOVE, use, and are confident to recommend. Thanks to affiliate partnership opportunities, we sometimes earn a small commission if you make a purchase through a product link on our site at no cost to you. But this has no influence on what we recommend. When we do score a few shekels, know that your purchase helps support our work to bring you trustworthy, unbiased information on an amazing gluten-free food and lifestyle.

The Ultimate Gluten-Free Focaccia Recipe

Erika — Tue, 05 Feb 2019 20:26:36 +0000

If you miss the spongy, delicious, crisp-topped, moist, and fluffy deliciousness of honest-to-goodness focaccia, this recipe is for you. Straight from Manhattan’s award-winning Del Posto restaurant (where they go out of their way to accommodate GF diners with world-class options), this gluten-free focaccia leaves nothing to be desired.

Perfect Gluten-Free Focaccia Recipe

Decadent ingredients yield equally indulgent results with this moist, golden, and superbly flavored focaccia recipe from Manhattan’s famed Del Posto restaurant. Be careful: The minute it’s out of the oven it practically dares you not to eat the whole pan. To ensure its light, airy consistency, be sure to stir the ingredients together very gently and sink your fingers into the well-oiled dough multiple times before putting it in the oven. Also note: the restaurant uses Cup4Cup and Bob’s Red Mill flour, with fantastic results. Using other GF flour will vary the results, but if you use quality GF flours, it should still be delicious.

Servings (8 BY-8-INCH) BREAD

Ingredients

1-1/2 cups seltzer water at room temperature
2 tablespoons plus 3/4 teaspoon sugar
1 tablespoon plus 3⁄4 teaspoon active dry yeast
6 tablespoons mayonnaise
6 tablespoons mascarpone cheese
1 egg
1-3/4 cups Cup4Cup gluten-free flour mix or your favorite GF flour mix
1-3/4 cups Bob’s Red Mill Gluten-Free All Purpose Baking Flour or your favorite GF flour mix
1 tablespoon plus 11⁄2 teaspoons kosher salt divided
1/2 cup good-quality olive oil , divided
1 tablespoon fresh rosemary chopped

Instructions

Combine the seltzer water, sugar, and yeast in a large bowl, and stir gently with a wooden spoon to combine. Don’t worry if some of the yeast clumps, and don’t use a whisk to stir; you want the seltzer bubbles to remain intact.
In a separate bowl, whisk the mayonnaise, mascarpone, and egg to incorporate. Add the mayonnaise combination to the yeast mixture and very gently stir to combine, using a wooden spoon, to keep the seltzer bubbles intact. (It’s okay if there are still some remaining yeast clumps.)
Sift together the flours and 1 tablespoon salt, and very slowly add the flour to the combined wet ingredients, stirring by hand with a rubber spatula until the dough comes together.
Grease the bottom and sides of an 8-by-8-inch cake pan with 4 tablespoons olive oil. Put the dough into the pan, gently pressing it into shape. Top the dough with the remaining 4 tablespoons olive oil. Using all 10 fingers, gently poke deeply into the dough multiple times to aerate it, then let the dough rest for 1 hour.
Preheat the oven to 350oF. Top the focaccia dough with 11⁄2 teaspoons salt and the rosemary. Bake in the middle of the oven for 25 to 30 minutes or until golden brown. Cool to warm, then slice and enjoy.

Photo Maren Caruso

Modafinil can buy purchased from this Modafinil Online 247 website where you can buy Modafinil modafinilonline365.com Online or offline.

The Best Gluten Free Restaurants & Food in US Airports

Erika — Mon, 17 Dec 2018 14:53:32 +0000

The growing popularity of gluten-free foods has made it somewhat easier to find something safe to eat once you’re through airport security and heading to our nation’s gates. But we aspire to more than the packaged snacks like GF-labeled trail mix, chips, candy, and the occasional baked good at newsstands and national café chains. If you do, too, and find yourself at one of the following airport terminals, track down one of our recommended spots for some seriously satisfying gluten-free deliciousness. And if you don’t see your favorite gluten free airport finds here, please email us at info@gff-magazine.websitepro.hosting and let us know. We’ll keep adding to this list!–K.C. Cornwell

Note: Restaurants change their menus and recipes all the time, so be sure to confirm with your server that all the dishes you order are in fact, gluten-free.

MORE:
Discover some of the best GF restaurants in San Francisco
Learn where Emeril Lagasse’s GF cookbook author/daughter eats in New Orleans
See the best GF eats in Austin

US AIRPORT EATS

Atlanta, GA: Hartsfield- Jackson Int. Airport
P.F. Chang’s
Terminal: Concourse A
Recommendations: The extensive GF menu includes chicken lettuce wraps, Mongolian beef, and other Asian dishes prepared in a segregated kitchen space.

Five Guys
Terminal: Concourses C & D
Recommendations: Freshly made lettuce-wrapped burgers, Cajun- seasoned fries, and superthick shakes await; be sure to say you have a “gluten allergy.”

Other Options
Chipotle, Pei Wei, Chick-fil-A, and Cat Cora’s Kitchen

Boston, MA: Logan Int. Airport

Legal Sea Foods
Legal Sea Foods: Terminals B, C & E Legal Test Kitchen: Terminal A
Legal C Bar: Terminal B Recommendations: All five Logan locations offer GF fresh seafood, clam chowder, and fried items like fish and chips and fried New England clams. Everything that goes in the fryer at all locations is gluten free.

Other Options
Vino Volo and Wolfgang Puck Gourmet Express

Chicago, IL: O’Hare Int. Airport
Tortas Frontera by Rick Bayless
Terminal: Concourses 1, 3 & 5
Recommendations: Chef Bayless’s daughter has celiac disease, so they take GF safety seriously here. Try the guacamole, salads, tortas (sans bun), or Cazuelas (scrambled eggs with roasted sweet potatoes and lots of other tasty toppings).

Garrett Popcorn
Terminals: Concourses 1 & 3 Recommendations: All the freshly made popcorn from this Windy City staple since 1949 is GF, including the “Chicago Mix” cheese and caramel blend.

Dallas, TX: Dallas/Fort Worth Int. Airport
Pappadeaux Seafood Kitchen
Terminal: Terminal A
Recommendations: The GF menu features fresh salads and seafood like lobster and shrimp salad, fresh oysters, and pan-seared tilapia.

Gas Monkey Bar N’ Grill
Terminal: Terminal D
Recommendations: The fun airport outpost of the wild BBQ restaurant by the Fast & Loud car-makeover show crew offers carnitas tacos and the GMBG Quesadilla loaded with cheese, bacon, onions and “Monkey Sauce.”

Other Options
Genghis Grill, TGI Fridays, Cantina Laredo (terminals B & D), Blue Mesa Taco Bar, Chik-fil-A, and Garrett Popcorn

Denver, CO: Denver Int. Airport
Etai’s Bakery Cafe
Terminal: B Gates
Recommendations: Along with breakfast, burgers, and salads, we like the sandwiches on GF bread, including the French Dip and Chicken Basil Club. Vegetarian options available.

Root Down
Terminal: C Gates
Recommendations: The huge locally sourced GF menu includes a Banh Mi Turkey burger, sweet potato waffle fries, a to-go Traveler’s Bento Box, and wicked banana cream pie with chocolate peanut butter crust and sweet whipped sour cream.

Las Vegas, NV: McCarran Int. Airport
Brookwood Farms BBQ
Terminal: Terminal 1
Recommendations: Real low-and-slow pit barbecue among the slot machines includes Low & Slow Beef Brisket Platter, BBQ Chicken Platter, and Aunt Bee’s Veggie Platter.

Las Vegas ChopHouse & Brewery
Terminal: Terminal 3
Recommendations: Fresh salads, aged steaks, and seafood offerings include a delish Chophouse Chicken Salad, Citrus Salmon, and cut-with-a-fork filet mignon.

Other Options
Chili’s, California Pizza Kitchen, Pei Wei, Wolfgang Puck Express, Burke in the Box (Terminal 1), and Great Steak & Potato

Los Angeles, CA: Los Angeles Int. Airport
Rock & Brews
Terminals: Terminals 1 & 5
Along with a wide selection of GF breakfast options, get burgers, sandwiches, and pizzas with a side of rock ‘n’ roll–themed decor.

Loteria! Grill
Terminals: Terminals 5 & 7
The Mexican menu includes GF breakfast, fresh salads, tacos, and ceviche.

Other Options
California Pizza Kitchen, Shake Shack, Blue Window, Real Food Daily, Lemonade, Ford’s Filling Station, and Earthbar

Phoenix, AZ: Phoenix Sky Harbor Int. Airport
Chelsea’s Kitchen
Terminal: Terminal 4, pre-security
Recommendations: The GF menu includes salads, burgers, shrimp ceviche, Smoked Idaho Trout Dip, and Wood-Fired Rotisserie Chicken.

La Grande Orange
Terminal: Terminal 4
All pizzas can be made gluten-free and GF salads include Thai chicken salad and tuna Niçoise.

Other Options
Sir Veza’s Taco Garage, Pei Wei, Humble Pie, and Blanco Tacos & Tequila

Portland OR: Portland Int. Airport
Café Yumm!
Terminal: Concourse C
Recommendations: The signature sauce at Café Yumm! is GF, making almost all of their bowls and soups safe. You’ll find great vegetarian and vegan options, too.

Burgerville
Terminal: Concourse D
Recommendations: Burgers, like the Tillamook Cheeseburger, come with soft GF buns (upon request). Get an Oregon Raspberry Milkshake, too, before snapping a photo of the famous PDX carpet.

Other Options
MOD, Stanford’s Restaurant & Bar, and Bambuza Vietnam Kitchen

Sacramento, CA: Sacramento Int. Airport
Vino Volo
Terminals: Terminals A & B
Recommendations: You can pair California wines with the large GF menu’s pork tacos, Beef & Bison Chili, Burrata & Roasted Pepper Salad, or Charcuterie & Cheese plate (request sans crostini).

Freshii
Terminal: Terminal A Recommendations: Soups and most of the salads are GF, and there are several vegetarian and vegan options, too. Try the quinoa-and- greens-based Mediterranean Bowl with red pepper sauce.

Salt Lake City, UT: Salt Lake City Int. Airport
Pei Wei
Terminal: Terminal 1
Recommendations: Asian cuisine from fresh ingredients includes GF Asian Chopped Chicken Salad, Spicy Shrimp, and Sweet & Sour Chicken

UFood Grill
Terminal: Terminal 2 (two locations)
Recommendations: Burgers, fries, wraps, and salads are prepared in UFood’s healthier, never-fried style.

Boar’s Head Deli (contribution by reader Jane B., of Saint Louis, MO)
Terminal: Terminal 1
“All their meats and cheeses are GF. We got sandwiches to eat once we were on the plane (so nice if you don’t have time to sit and dine) with individual packets of GF condiments. The bread was so good I called the next day to find out what it was. Unfortunately it is not available in St. Louis where I live!”

San Francisco, CA: San Francisco Int. Airport
Napa Farms Market
Terminals: Terminal 2 &
International Terminal
Recommendations: Wood-fired GF pizza, roasted pork shoulder, grab- and-go salads, and rotisserie chicken are just a few of the offerings at this expansive gourmet marketplace.

Three Twins Ice Cream
Terminal: Terminal 1 Recommendations: Chocolate Orange Confetti, Land of Milk and Honey, or other GF Three Twins flavors come on a GF cone by request.

Other Options
San Francisco Soup Company, Vino Volo, and Joe & The Juice

Washington D.C.: Dulles Int. Airport
Carrabba’s Italian Grill
Terminal: Concourse B
Recommendations: Italian-inspired favorites like Chicken Marsala, Chicken Bryan, and Prosciutto-Wrapped Pork Tenderloin accompany shrimp and scallop linguine or spaghetti pomodoro made with gluten-free pasta (upon request).

Chef Geoff’s
Terminal: Concourse C
Recommendations: Beloved D.C. chef Geoff Tracy offers casual American fare, including GF chicken tortilla soup, honey-Sriracha wings, sweet potato fries, and salads.

Other Options
Five Guys, Bistro Atelier, Capitol Grounds Coffee, Pei Wei, Bar Symon, and Vino Volo

Washington D.C.: Reagan National Airport
Legal Sea Foods
Terminal: Terminal A Recommendations: All the fried items here are gluten-free, including fried oysters, buffalo popcorn shrimp, fried New England clams, and fish and chips. You can also get a lobster roll on GF bread.

Lebanese Taverna
Terminal: Terminal B
Everything on the menu—other than pita bread—is GF at this family-run spot, including vertically roasted chicken and beef shawarma, hummus, and salads loaded with fresh vegetables and your choice of protein.

Other Options
Five Guys, Sam & Harry’s, &pizza, and Taylor Gourmet

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