Recently, I bought the 1,000 Gluten-Free Recipes book by Carol Fenster. I’ve been trying out a few recipes and have found quite a few that I like! I had another book by Carol Fenster (Gluten-Free Quick & Easy) that I didn’t like because nearly every recipe referred to another recipe or a product that is not available in China. It was annoying and I gave up on trying to make anything from that book.
But this 1000 Gluten-Free Recipes book is different. She came up with a special gluten-free flour mix called the sorghum blend. It’s basically 35% sorghum flour, 35% potato or cornstarch, and 30% tapioca starch. She uses this combination of flours for many of her recipes in this book. Then the other ingredients are typically xanthan gum, eggs, vanilla extract, sugar, milk (or substitute), butter, oil, etc… which I have easy access to. Since my husband has milk allergies, I substitute milk and butter. For milk, I use coconut milk (椰树椰汁) that is found everywhere in China, but you can use soy, rice, oat, or nut milk. For butter, I use oil. It doesn’t work as well for some recipes, but it works.
So far, I’ve tried several recipes (pancakes, crepes, cookies, muffins, bread pudding) and everything has turned out well so far. I have yet to try any of the bread recipes as they are more time consuming because of the time it takes for yeast to rise, but I do hope to try a few. I have been happy with the one bread recipe that I’ve perfected and my husband loves, but it would be nice to have more variety.
I watched Julie & Julia on Netflix earlier this week. It took me several days to finish the movie as things are crazily busy with a 3-month old and I could only watch while she’s napping, among a million other things I need to get done. In any case, I was quite inspired by Julie’s motivation to try every recipe in Julia Child’s book and blog about it. I would totally do that (with a gluten-free cookbook) if I had more time on my hand, but alas, the DINK days are over. And soon, my maternity leave will be over and I’ll be back to working full-time. And then of course, I have two other blogs I also maintain (family blog and work blog). So many things to do/blog about and so little time.
Anyway, I do hope to post a few good recipes here though along with tips and suggestions on how to make eating gluten-free work here in China. Stay tuned!
Meanwhile, you can see a few recipes on my Springpad page. I use the Springpad app on the iPad while trying new recipes instead of reading off a book since it gets pretty messy (and wet) in the kitchen. It’s GREAT!