Wednesday, June 25, 2008
A new book on the market
I got my first exposure to Roben Ryberg's new GF cookbook, You Won't Believe It's Gluten-Free, at our middle Georgia Gluten Intolerance Group meeting on Saturday. Roben is a regular on the Delphi Celiac Disease Forum and was a recent speaker at the National GIG conference in Dallas. I decided I really liked her a long time ago when she sent me the recipe for onion rings from her first book! Roben is just delightful -- warm, caring, funny, and a GREAT cookbook author!
Both Carol and Theresa had met her and gotten the book. It's just a great book for your GF Cookbook Collection. They brought a cookbook for another group member, which was a nice thing to do. I suggest you buy two cookbooks -- one for yourself, and one to give to a GF cook you love.
Carol (who got to meet Roben at the conference, lucky woman!) brought some yummy GF chocolate cupcakes to the picnic Saturday, made from Roben's recipe. I am waiting for my book (on order right now) but I jotted down that recipe and one for donuts, something I've been really craving.
Let me tell you, those cupcakes were delish! Moist and chocolatey, the held up to a light frosting. And I made the donuts Sunday, and they were very, very tasty.
There are a couple of things I really like about Roben's cookbooks (this is her second) and recipes. First, she doesn't always use the "tower of flour" that so many GF recipes require. Most of GF folks have a freezer or fridge with a flour mix, but Roben has recipes that uses one kind of flour. The donuts, for instance, used only cornstarch. I like that. She alternates between potato starch, corn starch, and rice flour. I could do any of those with ease. I also actually LIKE those flours/starches!
Roben also uses a mixture of baking soda and powder in her baking, which gives things a bigger lift. I could not believe how the donuts I made puffed up in the oil when fried. I used the Rumsford baking powder, and it really does the job.
Thanks to my dear brother-in-law Ron, I have a bunch of GF cookbooks (mostly the late Bette Hagman collection,)but Roben's books can easily supplant them as my favorites.
Roben graciously gave me permission to cite this recipe from page 28 "You Won't Believe It's Gluten-Free by Roben Ryberg, published by DeCapo Lifelong Books.
- corn -
These poofy little crackers are rolled and cut. Miniature cookie cutters are available in cooking supply stores if you wish to mimic the tiny crackers loved by children.
4 ounces cheddar cheese shredded
¼ cup softened butter
¾ cup cornstarch, 95 grams
¼ teaspoon salt
2 tablespoon milk
¼ teaspoon xanthan gum
½ teaspoon baking powder
¼ teaspoon baking soda
salt or other dried herbs or spices as desired
Preheat oven to 400°.
Combine all ingredients, except milk, in mixing bowl. Mix until mixture resembles a fine crumb. Add milk and beat well.
On lightly greased surface, pat or roll dough to 1/8 inch thickness. Cut into ¾ inch squares or other small shape that you like. You can also cut into larger round or square cracker shapes if desired (just extend baking time).
Prick tops of crackers with fork and sprinkle lightly with salt or other dried herbs or spices as desired.
Bake until golden brown and crisp, approximately 10 minutes. Crackers will be light and crispy, although barely browning at the edges. The bottom of the cracker will have a bit more color.
Makes approximately 5 dozen small crackers.
Much love, and buy this book! Thanks, Roben!