Cooking for the Gluten-Tolerant

With sugar-free april and a lot of foods excluded from my diet, I'm finding that to keep cooking, I have to cook fr other people! I had a bunch of leftovers on April first that had ingredients I am not eating this monht, so I decided to roll them all into one fantastic recycled bread loaf-a mix of beet salad, miso soup, and kicheri is what you see here in this gorgeous, colorful loaf:

To my 2 cups of leftovers (warmed to room temperature), I added about 2 cups of flour (what and spelt, mixed), 1 packet of yeast proofed in about 1 cup warm water, some salt, some pumpkin seeds, and...I think that's about it. Eassssssy. Unfairly easy, if you ask me-gluten free loaves have so many more ingredients!

And when it comes to desserts, I made another batch of things for the studio last weekend, and these were some of the best yet. These were glutinous, sugary, chocolate-covered zuchinni muffins, and I hear they were fantastic. Vegan, but otherwise untouchable, sorry celiacs!

Beautiful frosting drips are courtesy of Mister Dani T, who is the resident artist in the kitchen.



The recipe was something like this:
1 very large zuchinni, grated
2/3 cup soy milk
2 tbsp molasses
1/4 cup canola oil

2 cups flour (wheat and spelt)
1 tbsp baking powder
egg replacer for 2 eggs
1 package vanilla sugar
a bit of cinnamon, nutmeg, and cardamom
2/3 cup sugar
pinch of salt

Mix the dry stuff, mix the wet stuff, add it all up, and spoon into a (12-)muffin tray. Bake for about 25 minutes, until lightly browned. They will be slightly too moist still on the inside, but they firm up as they sit.

for the frosting:
4 tbsp margarine
2 tbsp soymilk
1/4 cup powdered sugar
1/4 cup cocoa.

cream together and test for consistency and taste.