Do you ever make new gluten free baked goods?
December 18, 2009
This is a question I get surprisingly often. Which surprises me.
I’m always making new stuff. Tweaking recipes and experimenting with ingredients and techniques. And do you know how that’s spelled?
F-U-N.
Seriously, it’s fun to bake. I’ve been posting my favorite recipes here. Recipes that yearn for tweaking and experimentation.
Baking new things is a way you can have your fun and eat it, too.
-Linda
Happy National Chocolate Covered Anything Day!
December 16, 2009
Christmas week hours
December 10, 2009
For the week of Christmas, retail hours will be slightly different at Free Range Cookies in St. Louis, MO. Here’s a map. And here’s a schedule:
Monday, December 21st: open 12 – 6pm
Tuesday, December 22nd: open 12 – 6pm
Wednesday, December 23rd: open 12 – 6pm
Thursday, December 24th: open 12 – 6pm
Friday, December 25th: Closed for Christmas Day
Saturday, December 26th: Closed for Boxing Day
Sugar cookies, gingerbread cookies, cupcakes and more will be available, along with the usual assortment of gluten free bakery delights – breads, biscuits, rolls, snacks, and other fun stuff. Say “I’m a cookievore, too” to get a free cookie.
-Linda
Where can I find more information about celiac disease?
December 9, 2009
As you may know, celiac disease (CD) is a genetic intolerance to the gluten in wheat, rye, and barley. Once thought to be a rare disorder, CD is now known to affect at least 1 in 100 Americans. If you’ve never heard of CD, you’re not alone. Many medical professionals are still unaware of the disease or not current in their knowledge, so it’s significantly under diagnosed.
For current information on CD, please visit the University of Chicago’s Celiac Disease Center. Another resource – Celiac Nurse is a blog I found recently with loads of information, including a 12 part series on diseases associated with undiagnosed celiac disease. Take a look at all the annotations and links. Here’s hoping many in the medical field will stumble upon these resources.
-Linda
What is focaccia? And what’s up with the Bread Baker’s Apprentice?
December 3, 2009
Focaccia
Focaccia is a flat bread that can be used for all types of sandwiches - panini, grilled cheese, etc. - or used as a base for pizza. There are numerous variations of focaccia bread found around the world. Traditional focaccia comes in many flavors and shapes, and can be savory or sweet.
The most widely known variation of the focaccia theme is a bread that’s topped with olive oil, herbs, and sea salt. But focaccia dolce (sweet bread) with raisins is common in northern Italy.
Gluten free focaccia bread at Free Range Cookies is made using traditional techniques that allow the bread to develop its full flavor while enhancing the texture. How does this relate to a book about artisan bread baking? Time, temperature, and technique are three important elements of bread baking that Peter Reinhart addresses in The Bread Baker’s Apprentice.
Bread Baker’s Apprentice
I was asked recently why I’d bother looking at books about making bread with wheat flour. The answer is simple. I’ve learned a lot by studying books like Peter Reinhart’s The Bread Baker’s Apprentice and applying these methods to gluten free bread making. The ingredients may be different, but many techniques transfer to gluten free bread making.
To improve your gluten free bread, I’d suggest heading to the library. Check out and study artisan bread books by Peter Reinhart and others. It could totally change the way you approach your own baking challenges.
-Linda











