My dear friend Gil (the other half of Jac & Gil, obvs.) has inspired me to try my hand at gluten-free baking and cooking. The girl has allergies out the wazoo and she's a strict veg to boot. However, I've found that cooking for her is quite easy. Fresh fruits and vegetables, rice, not to mention all of the amazing gluten-free pastas and other products made from different grains' flours.
There you see some white rice and buckwheat flours, along with xantham gum, crucial in many gluten-free baking recipes.
Gil's introduced me to eating even more consciously and she's sparked my interest in gluten-free blogs including Gluten-Free Girl, whom I just adore. I've read through the majority of her blog archives as well as eagerly devoured her book (published by the company where I work!).
I love being able to create delicious food for Gil, especially since she's a food lover, like me! I knew that I wanted to be able to treat her to yummy baked goods that she doesn't often get to enjoy.
Like this gluten-free cornmeal peach cake. Believe it or not, I actually created this recipe partly out of my own head! I adapted this recipe from Karina's Kitchen, gluten-free goddess that she is, but I substituted cornmeal for half of the flour called for in the recipe. I also used organic vanilla yogurt for the liquid element and cut back on the light brown sugar just a tad.
This cake is also egg-free! (Use Ener-G egg replacer.)
A note: I was very nervous because when I added the egg replacer mixture to the butter and sugar I'd been creaming in my stand mixer, it turned all gloopy and separated (looked curdled!), but do not fear if this happens to you -- all turned out very well.
Here's the lady of the hour herself being sweet and fawning over her brownie. Check back for more Jac & Gil recipes!