Andy's Idea Factory

Throughout my decade of being gluten free, I had never heard this before, but recently at a friends house, I heard a rumor that the gluten in bread breaks down in the process of fermentation with sourdough. The study that this rumor has seemingly sprouted from was done on just 15 subjects in Italy. I won't get into how the wheat in the US is far different from the wheat in Europe, but suffice it to say, it's not the same. At first, this rumor was exciting. Could I actually have bread again? I was sure willing to try! So I took a chunk of my friends long-aged sourdough starter, fed it for a few days (that's the fun part!), and made some sourdough bread! Much to my dismay, the answer is no, I can not, but it sure was an exciting thought! I've been GF long enough to know the immediate physical sensations when I'm going to have a reaction, and I don't press my luck. I had a small piece of this DELICIOUS bread and gave it away, knowing full well tha...

60 days off sugar and counting. . . Being off refined sugar (dairy, gluten, meat, and booze) has forced me to explore the web horizon for recipes and new ways to satisfy old tastes. Like any addict, I'm sure my sugar addition will always be with me, but my taste buds have certainly opened up to nature's options and I'm loving it. I attended a birthday party last Saturday and was excited to try to improve upon a pie dish a friend brought over for Valentines Day (thank you for the inspiration Elissa!). The first one I tried was good, but not stellar (although the crust really was amazing), and for a once-addict, when it comes to pie, I'm pretty picky. So I sought out an expert. And I found Emily Von Euw's This Rawsome Vegan Life  blog/book/website, and tried the Blueberry Tart "ice cream" - although it's shaped like pie. It was DELICIOUS. And I feel reborn. It's amazing to me that we have gotten so far removed from nature that we've fo...

Even though I'm a good baker and love to be in the kitchen, I still love the ease of a ready-made gluten free kit.  Many of my friends who want to go gluten-free complain about the high costs of buying several different types of flours, starches, along with xanthum gum, and they're right, it's a pain in the butt to keep up. Half the time I go into my cupboard, it seemed like I was missing one of the four key ingredients.  So over the past year I've been taste-testing some goodies around the country and have some to share for those who have recently decided to go off wheat/gluten, or for those who, like me, get tired of making everything from scratch. When the temps drop, I love to start baking again, and these mixes have made it into my cabinet, and will surely repeat themselves soon! Purely Elizabeth Apple Spice Muffin Mix Whole Foods I'm not vegan, so I went with the egg over the applesauce and went with the coconut oil over the veggie oil. Truly delicious ...

It's no wonder this company has the word "great" in the business's name; I've been sampling their products for over a week now and am astonished, truly taken aback, that they are actually gluten free. We've ordered Joan's everything bagel, plain bagel, and english muffins, all with great texture, perfect substituted-flour ratio, and delicious flavor; and after a year of being off these favorite glutenous baked goods, it's sure awesome to have them back! What makes Joan's goods unique is that they arrive frozen in a dry-ice container and are only partially baked (if at all?), so you are instructed to let them defrost (or nuke-defrost) and bake them for twenty minutes at 425. This way you're not toasting and reabaking the bagel or muffin (and reducing the quality of their texture in my opinion), you're actually getting hot, fresh baked goods right from your own oven. Other than Udi's bread, I haven't found anything that actually tast...

I'm a baker, it's in my blood. Vivid memories from my childhood of making pasta and cookies and breads and elaborate oven concoctions swirl my brain when I enter the kitchen, and I know all my mother's gifts lie at the ready in my hands, and I feel the presence of my grandmothers double checking my measurements. I like the science of it all, and I love the aromas and results even more. And after living in the high desert of Colorado at 7,000 feet for 12 years, I've learned some great techniques for high altitude baking and cooking. Thanks to my friend Amy for reminding me to share these. Practice makes perfect, and many of these techniques I've learned from trial and error even after all I've read on the subject. One thing that confused me for years was while water may boil faster at a lower temperature, baked goods will actually take longer. Why? Mainly, atmospheric pressure is less at high altitudes than at sea level, this lower pressure affects the bakin...