5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
A few years back, when people heard the words “gluten-free,” the words “tough” and “tasteless” also came to mind. Now, with so many options available in stores and restaurants, gluten-free is kissing its drab reputation goodbye.
Mastering the art of gluten-free baking is easy with a few simple tips to ensure great texture (no cardboard here!) and flavor.
Just in time for the holiday cookie season, Whole Foods Market's gluten-free guru Lee Tobin offers five tips for gluten-free cookies that are good enough to bring to your next holiday party, or even offer up to Santa ... if you're nice enough to share them.
Five Tips for Gluten-Free Cookies: Lee Tobin
2. Flour power
Gluten-Free Fig Bars
3. Don’t crumble under pressure
Additional eggs help bind ingredients and the use of xanthan gum (a natural powdered thickener) help create the structure needed to keep your cookie whole - until you devour it, of course!
If your dough becomes too thick and unruly, simply oil your hands before handling to ensure a shapely product."
4. Fluff up flattened cookies
5. Make merry with your old favorites
Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down.
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