100 Best Gluten-Free Recipes – Carol Fenster – Love It!

All of the Best Gluten Free recipes in one book. The timing for this cookbook couldn’t be better! It is the perfect gift for anyone that is new to Gluten Free baking and cooking.  The size is nice and compact and it is organized in an easy to reference layout to help you plan meals … Heck … Carol even gives you some great ideas for breakfast, lunch and dinner with different themes – Weekend Brunch, All-American Supper, For Kids of All Ages, Southwestern and more!  She also uses some special icons that each recipe will have so that when you need some quick ideas you can easily see which recipes are either – Vegetarian, Quick – 30 minutes or less, or Kids’ Favorites. ( Please see page 9 for image of icons and more details.)

The first 20 or so pages provide some helpful tips or reminders about different Gluten Free Grains and Flours, Savvy Label Reading and Gluten Free Brand Recommendations.  The book has five chapters that start with Breakfast and end with Desserts!

So I tried one of the recipes yesterday morning because I just wanted something to enjoy with my coffee.  It was a rainy, cool Saturday morning … What could be better than something homemade that you would normally get at a bakery? 

 I must confess … I have never made scones before so I thought this was a good challenge.  The recipe that caught my eye was Cranberry-Orange Scones with Orange Glaze.  I can not have Cranberries (allergic … ugh … love them …) so I thought  … what do I love almost as much … if not more than cranberries that goes really well with orange … DARK CHOCOLATE!

Carol Fenster’s – Cranberry-Orange Scones with Orange Glaze
or Dark Chocolate- Orange Scone with Orange Glaze … as pictured.

I love my Microplane!

1/3 cup of unsalted butter or buttery spread at room temperature
1 tablespoon of orange zest
1 large egg, room temperature
1/3 cup of granulated sugar, plus 1 tablespoon for sprinkling
1/2 cup of milk of choice
1 1/2 of *Carol’s Sorghum Blend (pg.4)
1/2 cup tapioca flour

1 tablespoon of baking powder

1 1/2 teaspoons of xanthan gum
1 teaspoon guar gum
1 teaspoon salt

3/4 cup of dried cranberries or *3/4 cup of Enjoy Life Chocolate Chips (GF,SF,DF,CF,NF)
2 tablespoons of heavy cream, milk of choice for brushing

Glaze
1 – 2 tablespoons of fresh squeezed orange juice
1 cup of powdered sugar

1. Place rack in middle of the oven.  Pre-heat to 375 degrees.  Grease 13×9 non stick grey baking sheet or line with parchment paper. 

2. Make the scones – In food processor, butter, orange zest, egg and 1/3 cup of sugar until well blended.  Add milk, sorghum blend, tapioca flour, baking powder, xanthan gum, guar gum, salt and process until well blended.  Add the cranberries or dark chocolate chips and pulse until they are incorporated into dough.  The dough will be very soft.
Cooling on parchment paper and rack.
3. Place the dough on the prepared baking sheet (with parchment paper) patting it with a wet rubber spatula into a smooth uniform 8 inch circle about 3/4 inch thick. Use the wet spatula to shape the wet sides (rather than rounded) for more even browning. Brush the dough with cream and sprinkle with remaining tablespoon of sugar. 
Now this I can eat! Dark Chocolate-Orange Scone with Orange Glaze.
4.  Bake until dough is lightly browned, about 20 minutes.  Remove the scones from the oven and, using a sharp knife, cut the circle of dough into 8 wedges. Pull the wedges away from the center so they are at least 1 inch from each other and return the scones to the oven.  Bake until the sides of each scone are browned, 5-7 minutes more. (This makes all edges of the scones crisp rather than just the tops.)

Cool the scones on the baking sheet on a wire rack for 5 minutes.
5. Make the glaze.  In a small bowl, stir the orange juice into the powdered sugar to create a smooth thin glaze.  Using a pastry brush, brush the glaze onto the warm scones. Serve immediately.

*Carol’s Sorghum Flour Blend –  1 1/2 cups sorghum flour, 1 1/2 cups of potato starch or cornstarch, 1 cup of tapicoa.  Wisk together until well blended and store in a tightly covered container in a dark dry place for up to 3 months. (See page 14 for more info.)

The scones were the best I have ever had.  I have never really been a big fan of scones but when you are Gluten Free and it is the only thing offered in a bakery I will get them.  This scone was the perfect blend of crunchy, citrus-sweet outside and surprisingly soft inside but not Gluten Free gummy!  It had great nooks and crannies for the glaze to just ooze into and puddle for that perfect bite of Dark Chocolate and Fresh Sweet Orange Bread.  They were even better the next day because I stored them in a air tight container after they cooled on the rack.  The 3/4 cup of Enjoy Life Dark Chocolate Chips are the perfect amount for every bite!  I think Enjoy Life has the best Dark Chocolate flavor and love the small, cute chips!

There are so many recipes I want to try from Carol’s book but I wanted to get this review out as soon as possible.  Just to give you an idea of some of the recipes I am going to try soon – Soft Pretzels, Corn Dogs (on a stick!), Ice Cream Cones, Pork Carnitas in a Slow Cooker, Chicken Marsala with Mushrooms … actually I want to try them all.  The pictures are great and the recipes are so simple to follow.  I highly recommend this book as a 2010 holiday gift this season – Shop at Amazon.com.  Your Gluten Free friend or family member will thank you!  Why not put it on your wish list!

As as sidenote if you are trying to stay away from sugar, I would use local honey or palm sugar.  The ratio is 1-1.

Enjoy!
Lisa
glutenfreefoodie@gmail.com

4 thoughts on “100 Best Gluten-Free Recipes – Carol Fenster – Love It!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s