I made a new gluten-free dish the other day. It sounded good, the picture on the website looked good, and I hoped it would be good. You just never know... But oh man, it exceeded my expectations by...well, a LOT.
And I even left out the chocolate.
|Goodness. That's what this is.|
I linked to this recipe in last week's menu plan, but I wanted to devote a whole post to it. If you eat a gluten-free diet, you HAVE to try this. Actually, regardless of eating GF or not, you should have this. I'm not sure how many non-GF folks have things like xanthan gum in their house, though. The ingredients in it are easy to find at a local health food store, like Whole Foods, but xanthan gum isn't the cheapest thing to get, esp for just one dish. Just being realistic... If you have it, though, or don't mind forking over the $8 or $10 for it, then make this. [Edited to add...Just rechecked the price for xanthan gum at Whole Foods. Here it was $11.99. So...if it's something you won't use otherwise, find someone who already has it in their pantry instead of buying it for this recipe. It only takes a teaspoon.]
I followed directions exactly, being the first time I made this. With a few modifications....so it wasn't exactly followed, I guess. I did use eggs. I did not use chocolate because we wanted Aiden to be able to enjoy this, too. (We aren't giving Aiden chocolate yet. Go on, tell us we're depriving our child. Like he won't have YEARS to eat the stuff. Children's taste buds and food habits are formed mostly in those first few years. So, we're trying to make them the most healthy possible. Trust me, he gets sweets. Just ones we decide are ok. We ARE the parents, after all. And he is not deprived, I assure you.) :) Plus, this is a breakfast dish, and I'm not too keen on regularly giving the kids chocolate for breakfast. Me, on the other hand... We used dried cranberries and chopped walnuts instead, which were great. I don't have vanilla powder; she says you can use whatever vanilla you want in the same amount as called for, so I used vanilla bean paste, which was also gluten-free. It does have a bit more sugar than I would like, but I think using a bit less would be fine. I'll use a little less each time I try it to see how low I can take it.
|The baking pan I used, a gift from my wonderful mother-in-law|
|Taken out of the oven at 9pm Thursday night; this is what was left by 2pm Friday...|
Not only did this exceed my expectations, but I couldn't believe how moist and soft it was. It wasn't dense or grainy or gummy, like some gluten-free goods can be. It didn't have that tell-tale taste of most gluten-free flours. Really, you cannot tell this is gluten-free at all! I will be making it again very soon. I would have made it again this week if it hadn't been for no power. It's back on by now, of course (every time I open the fridge, Aiden exclaims, "Look! We have POWER!"), and I will be enjoying this again before the next week is over. This or maybe the banana bread recipe from the same website... I hope you try it, too!