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"disqusTitle": "It's Green Garlic Season: Celebrate with Pesto!",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/green-garlic1.jpg\" alt=\"Green Garlic\" title=\"Green Garlic\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-23399\">\u003cbr>\nEvery year, usually around the beginning of February, I notice that the ornamental plum trees in Golden Gate Park are starting to burst into clouds of pink and white, covering the lawns with a pale, fluffy blanket of springtime splendor. But as much as I love how these 10-foot tall pastel bouquets line the streets, my mind instantly goes to another sign that the season is changing. Soon local farmers markets vendors will start stocking my very favorite bit of produce, which is only found this time of year: green garlic.\u003c/p>\n\u003cp>For those not in the know, green garlic is simply early season garlic that hasn't yet matured into a fully bulbous state. Green garlic is special for many reasons, but the reason I love it so is that it takes the strong, pungent qualities of mature garlic and lightens up the game a bit. Infinitely more subtle and nuanced than its full-grown brothers and sisters, green garlic has a less intense flavor and a sweetness that only early-season produce can impart. Perfect for both strong and mellow dishes, green garlic can be used wherever you would use regular garlic, in the same amounts. Give it a try in garlic bread or \u003ca href=\"http://www.wasabimon.com/archive/springtime-green-garlic/\" title=\"Green Garlic Mashed Potatoes Recipe\">mashed potatoes\u003c/a>. As well, green garlic's flavor is gentle enough that it can be eaten raw in a lovely green salad. Seriously!\u003c/p>\n\u003cp>Perhaps the coolest thing about green garlic, though, is the fact that you can eat the entire thing, from it's long, frondy leaves to it tiny root system. The younger the garlic the more tender it will be, and you'll know true baby garlic by its nearly complete lack of a bulgy, bulb-y end. As the season progresses week by week, you'll notice that green garlic at your local farmers market will get thicker and thicker towards the bulb-end, until it looks almost like a fully matured bulb of garlic with a long, green stalk. At this point you can still eat the entire thing, though the fibrous membrane that separates the individual cloves will have begun to form by this stage in its development. The cloves will have a strong, more traditional garlic flavor as they mature as well.\u003c/p>\n\u003cp>When shopping for green garlic, look for specimens that are long and green, without any browning or wilting along the stalk. Green garlic should be eaten within a week of being harvested for the best possible flavor, though it can be stored in the refrigerator for up to three weeks if you end up with a bunch of it. To store young garlic, I'd recommend wrapping the stalks in foil and leaving them in the crisper drawer of your refrigerator, where the humidity will work to keep them fresher, longer. If you're not planning on eating them right away, a little spritz of water in the foil every few days will help keep green garlic tender and fresh.\u003c/p>\n\u003cp>The best way to enjoy green garlic is in a dish where it's the star. For anything even remotely herb-y, I \u003ca href=\"http://www.wasabimon.com/archive/chopping-board-pistachio-pesto-w-balsamico/\" title=\"Chopping Board Pistachio Pesto with Balsamico\">always try it out in a pesto recipe\u003c/a>, where its flavor is front and center -- and in this case, green garlic plays the lead role with aplomb.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Green Garlic Pesto Pasta\u003c/strong>\u003cbr>\n\u003cem>Serves 2\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 green garlic shoots, trimmed of the dark green tips and cut into 2 inch pieces\u003cbr>\n1/4 cup grated parmesan cheese\u003cbr>\n1/2 cup pine nuts\u003cbr>\n3/4 teaspoon sea salt\u003cbr>\n1/2 teaspoon freshly-ground black pepper\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\n4 tablespoons kosher salt\u003cbr>\n6 cups water\u003cbr>\n2 cups uncooked penne pasta\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cb>1.\u003c/b> To the carafe of a food processor, add green garlic, parmesan, pine nuts, sea salt and pepper. Pulse 10-15 times, until ingredients are relatively well-blended, scraping down the sides in the middle of blending. Slowly drizzle in olive oil and continue blending until you get a well-combined pesto texture. Scoop into a bowl and set aside while the pasta cooks to let the flavors meld.\u003c/p>\n\u003cp>\u003cb>2.\u003c/b> Add kosher salt to water and bring to a boil in a large pot. Add pasta and cook until \u003cem>al dente\u003c/em>, about 9 minutes. Drain and rinse pasta. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>3.\u003c/b> Spoon pesto over hot penne pasta and serve immediately.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/green-garlic1.jpg\" alt=\"Green Garlic\" title=\"Green Garlic\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-23399\">\u003cbr>\nEvery year, usually around the beginning of February, I notice that the ornamental plum trees in Golden Gate Park are starting to burst into clouds of pink and white, covering the lawns with a pale, fluffy blanket of springtime splendor. But as much as I love how these 10-foot tall pastel bouquets line the streets, my mind instantly goes to another sign that the season is changing. Soon local farmers markets vendors will start stocking my very favorite bit of produce, which is only found this time of year: green garlic.\u003c/p>\n\u003cp>For those not in the know, green garlic is simply early season garlic that hasn't yet matured into a fully bulbous state. Green garlic is special for many reasons, but the reason I love it so is that it takes the strong, pungent qualities of mature garlic and lightens up the game a bit. Infinitely more subtle and nuanced than its full-grown brothers and sisters, green garlic has a less intense flavor and a sweetness that only early-season produce can impart. Perfect for both strong and mellow dishes, green garlic can be used wherever you would use regular garlic, in the same amounts. Give it a try in garlic bread or \u003ca href=\"http://www.wasabimon.com/archive/springtime-green-garlic/\" title=\"Green Garlic Mashed Potatoes Recipe\">mashed potatoes\u003c/a>. As well, green garlic's flavor is gentle enough that it can be eaten raw in a lovely green salad. Seriously!\u003c/p>\n\u003cp>Perhaps the coolest thing about green garlic, though, is the fact that you can eat the entire thing, from it's long, frondy leaves to it tiny root system. The younger the garlic the more tender it will be, and you'll know true baby garlic by its nearly complete lack of a bulgy, bulb-y end. As the season progresses week by week, you'll notice that green garlic at your local farmers market will get thicker and thicker towards the bulb-end, until it looks almost like a fully matured bulb of garlic with a long, green stalk. At this point you can still eat the entire thing, though the fibrous membrane that separates the individual cloves will have begun to form by this stage in its development. The cloves will have a strong, more traditional garlic flavor as they mature as well.\u003c/p>\n\u003cp>When shopping for green garlic, look for specimens that are long and green, without any browning or wilting along the stalk. Green garlic should be eaten within a week of being harvested for the best possible flavor, though it can be stored in the refrigerator for up to three weeks if you end up with a bunch of it. To store young garlic, I'd recommend wrapping the stalks in foil and leaving them in the crisper drawer of your refrigerator, where the humidity will work to keep them fresher, longer. If you're not planning on eating them right away, a little spritz of water in the foil every few days will help keep green garlic tender and fresh.\u003c/p>\n\u003cp>The best way to enjoy green garlic is in a dish where it's the star. For anything even remotely herb-y, I \u003ca href=\"http://www.wasabimon.com/archive/chopping-board-pistachio-pesto-w-balsamico/\" title=\"Chopping Board Pistachio Pesto with Balsamico\">always try it out in a pesto recipe\u003c/a>, where its flavor is front and center -- and in this case, green garlic plays the lead role with aplomb.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Green Garlic Pesto Pasta\u003c/strong>\u003cbr>\n\u003cem>Serves 2\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 green garlic shoots, trimmed of the dark green tips and cut into 2 inch pieces\u003cbr>\n1/4 cup grated parmesan cheese\u003cbr>\n1/2 cup pine nuts\u003cbr>\n3/4 teaspoon sea salt\u003cbr>\n1/2 teaspoon freshly-ground black pepper\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\n4 tablespoons kosher salt\u003cbr>\n6 cups water\u003cbr>\n2 cups uncooked penne pasta\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cb>1.\u003c/b> To the carafe of a food processor, add green garlic, parmesan, pine nuts, sea salt and pepper. Pulse 10-15 times, until ingredients are relatively well-blended, scraping down the sides in the middle of blending. Slowly drizzle in olive oil and continue blending until you get a well-combined pesto texture. Scoop into a bowl and set aside while the pasta cooks to let the flavors meld.\u003c/p>\n\u003cp>\u003cb>2.\u003c/b> Add kosher salt to water and bring to a boil in a large pot. Add pasta and cook until \u003cem>al dente\u003c/em>, about 9 minutes. Drain and rinse pasta. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>3.\u003c/b> Spoon pesto over hot penne pasta and serve immediately.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Step Right Up: Straw is Open (and it's Vegan-Friendly!)",
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"content": "\u003cp>\u003ca href=\"http://strawsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-012.jpg\" alt=\"Straw in Hayes Valley\" title=\"Straw in Hayes Valley\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22109\">\u003c/a>\u003c/p>\n\u003cp>I’ve been waiting for \u003ca href=\"http://strawsf.com/\">Straw\u003c/a> to open since the Holiday Block Party this past Christmas in Hayes Valley where they handed out samples of truffle oil popcorn and lavender lemonade. After months of waiting (including a contest for guessing their opening date with the prize of a month of free meals), this carnival-themed restaurant opened its doors and moved into the Hayes family. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-004.jpg\" alt=\"Dinner Menu\" title=\"Dinner Menu\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22100\">\u003cbr>\n\u003cem>Dinner menu welcomes all.\u003c/em>\u003c/p>\n\u003cp>This small space near the corner of Octavia and Page is not only chock-full of carnival-themed paraphernalia, it’s also cozy, friendly, and inviting. And the attention to detail is impeccable. There’s an antique tilt-a-whirl used as a booth, old signs saying things like “winner every time” and “3 balls $1.00,” and fantastic black-and-white photos of carnival goers. There are complimentary jawbreakers on the table and tiny candy packages for the taking in the box you get your check in. The menus are covered with the bindings of old books, and the contents of those menus contain some of the most creative dishes I have ever seen. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-007.jpg\" alt=\"menu with old book binding\" title=\"menu with old book binding\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22103\">\u003cbr>\n\u003cem>Old book bindings are used for the menus. \u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Being a vegan, when I first heard about Straw, I assumed it’ll be a cool place to go with friends but that I would definitely have to \u003ca href=\"http://pages.citebite.com/m3i7s3i6ways\">pre-eat\u003c/a>. Just to give them the benefit of the doubt, I emailed them to ask about vegan options, and to my happy surprise they replied that they actually have both a vegan and gluten-free menu available for guests, because, as the front page of their menu states “everyone should enjoy our carnival.”\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-016.jpg\" alt=\"Gastro Gypsy sandwich\" title=\"Gastro Gypsy sandwich\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22106\">\u003cbr>\n\u003cem>Gastro Gypsy Sandwich \u003c/em>\u003c/p>\n\u003cp>My husband and I were the fifth party on their opening night and we were promptly handed vegan menus upon mentioning our dietary choice. It was so nice not to do the oft-performed dance of “well… this COULD be made vegan if you take everything off the plate and leave just the lettuce.” I opted for the Gastro Gypsy sandwich made with Moroccan carrots and olive tapenade, and my husband chose the Grilled PB&J. As a side we got the sweet potato tots with blackberry BBQ sauce. \u003c/p>\n\u003cp>The Gastro Gyspy had sweet and spicy roasted carrots with a tangy green olive tapenade. The vegetarian version of this sandwich includes chevre and, although the vegan version was delicious, I did miss having a third (creamy) ingredient in there. Perhaps Straw can learn the surprisingly easy art of making cashew \u003ca href=\"http://vegansaurus.com/post/1671017875/guest-recipe-vi-zahajszky-mozzarella-di-bufala\">cheeses\u003c/a>; they’re already so creative, I can totally see them taking on a challenge like that. The PB&J was warm and satisfying with the nice touch of adding apricot preserve instead of the usual berry or grape jam. \u003c/p>\n\u003cp>But the tots—oh the tots! I’d go back just for those. Homemade crispy, bright orange-centered sweet potato nuggets dunked in tangy blackberry BBQ sauce. I seriously could make a meal out of those. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-018.jpg\" alt=\"Sweet Potato Tots\" title=\"Sweet Potato Tots\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22098\">\u003cbr>\n\u003cem>Sweet Potato Tots with Blackberry BBQ Sauce\u003c/em>\u003c/p>\n\u003cp>Unfortunately the dessert options they had that night were not vegan, but I've heard talk of orange blossom cotton candy that I plan to try as soon as the machine is up and running. \u003c/p>\n\u003cp>Now, I know that Straw is not a vegan restaurant (and their non-vegan fare is mad extensive, even featuring specials inspired by the New Orleans Jazz Festival), but the fact that they make the effort to have menus for people with alternative dietary ethics or health requirements, makes me have a lot of respect for them. In fact, they seem to make an effort to acknowledge their community in multiple ways, by sourcing from local farms, and giving 10% of each Monday’s proceeds to a local charity or organization (this week went to neighbor \u003ca href=\"http://www.hayesvalleyfarm.com/\">Hayes Valley Farm\u003c/a>). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-001.jpg\" alt=\"Check Box and Candy\" title=\"Check Box and Candy\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22099\">\u003cbr>\n\u003cem>Something sweet to take with you.\u003c/em>\u003c/p>\n\u003cp>I also have faith that as soon as they get in their groove, they’ll start offering some vegan entrees and desserts, in addition to the sandwiches and salads. Or even brunch options—I'm dying for a great tofu scramble at somewhere other than \u003ca href=\"http://www.theplantcafe.com/\">The Plant\u003c/a>. \u003c/p>\n\u003cp>And I have faith that once their liquor license kicks in, these guys will come up with some crazy-interesting and yummy cocktails. I’m thinking a kettle corn Manhattan or a fried pickle dirty martini… \u003c/p>\n\u003cp>\u003ca href=\"http://strawsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-014.jpg\" alt=\"Straw in Hayes Valley\" title=\"Straw in Hayes Valley\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22095\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://strawsf.com/\">Straw\u003c/a>\u003cbr>\n203 Octavia Street (at Page)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415-971-5653\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/sfstraw\">@sfstraw\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/strawsf\">Straw SF\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://strawsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-012.jpg\" alt=\"Straw in Hayes Valley\" title=\"Straw in Hayes Valley\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22109\">\u003c/a>\u003c/p>\n\u003cp>I’ve been waiting for \u003ca href=\"http://strawsf.com/\">Straw\u003c/a> to open since the Holiday Block Party this past Christmas in Hayes Valley where they handed out samples of truffle oil popcorn and lavender lemonade. After months of waiting (including a contest for guessing their opening date with the prize of a month of free meals), this carnival-themed restaurant opened its doors and moved into the Hayes family. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-004.jpg\" alt=\"Dinner Menu\" title=\"Dinner Menu\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22100\">\u003cbr>\n\u003cem>Dinner menu welcomes all.\u003c/em>\u003c/p>\n\u003cp>This small space near the corner of Octavia and Page is not only chock-full of carnival-themed paraphernalia, it’s also cozy, friendly, and inviting. And the attention to detail is impeccable. There’s an antique tilt-a-whirl used as a booth, old signs saying things like “winner every time” and “3 balls $1.00,” and fantastic black-and-white photos of carnival goers. There are complimentary jawbreakers on the table and tiny candy packages for the taking in the box you get your check in. The menus are covered with the bindings of old books, and the contents of those menus contain some of the most creative dishes I have ever seen. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-007.jpg\" alt=\"menu with old book binding\" title=\"menu with old book binding\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22103\">\u003cbr>\n\u003cem>Old book bindings are used for the menus. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Being a vegan, when I first heard about Straw, I assumed it’ll be a cool place to go with friends but that I would definitely have to \u003ca href=\"http://pages.citebite.com/m3i7s3i6ways\">pre-eat\u003c/a>. Just to give them the benefit of the doubt, I emailed them to ask about vegan options, and to my happy surprise they replied that they actually have both a vegan and gluten-free menu available for guests, because, as the front page of their menu states “everyone should enjoy our carnival.”\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-016.jpg\" alt=\"Gastro Gypsy sandwich\" title=\"Gastro Gypsy sandwich\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22106\">\u003cbr>\n\u003cem>Gastro Gypsy Sandwich \u003c/em>\u003c/p>\n\u003cp>My husband and I were the fifth party on their opening night and we were promptly handed vegan menus upon mentioning our dietary choice. It was so nice not to do the oft-performed dance of “well… this COULD be made vegan if you take everything off the plate and leave just the lettuce.” I opted for the Gastro Gypsy sandwich made with Moroccan carrots and olive tapenade, and my husband chose the Grilled PB&J. As a side we got the sweet potato tots with blackberry BBQ sauce. \u003c/p>\n\u003cp>The Gastro Gyspy had sweet and spicy roasted carrots with a tangy green olive tapenade. The vegetarian version of this sandwich includes chevre and, although the vegan version was delicious, I did miss having a third (creamy) ingredient in there. Perhaps Straw can learn the surprisingly easy art of making cashew \u003ca href=\"http://vegansaurus.com/post/1671017875/guest-recipe-vi-zahajszky-mozzarella-di-bufala\">cheeses\u003c/a>; they’re already so creative, I can totally see them taking on a challenge like that. The PB&J was warm and satisfying with the nice touch of adding apricot preserve instead of the usual berry or grape jam. \u003c/p>\n\u003cp>But the tots—oh the tots! I’d go back just for those. Homemade crispy, bright orange-centered sweet potato nuggets dunked in tangy blackberry BBQ sauce. I seriously could make a meal out of those. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-018.jpg\" alt=\"Sweet Potato Tots\" title=\"Sweet Potato Tots\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22098\">\u003cbr>\n\u003cem>Sweet Potato Tots with Blackberry BBQ Sauce\u003c/em>\u003c/p>\n\u003cp>Unfortunately the dessert options they had that night were not vegan, but I've heard talk of orange blossom cotton candy that I plan to try as soon as the machine is up and running. \u003c/p>\n\u003cp>Now, I know that Straw is not a vegan restaurant (and their non-vegan fare is mad extensive, even featuring specials inspired by the New Orleans Jazz Festival), but the fact that they make the effort to have menus for people with alternative dietary ethics or health requirements, makes me have a lot of respect for them. In fact, they seem to make an effort to acknowledge their community in multiple ways, by sourcing from local farms, and giving 10% of each Monday’s proceeds to a local charity or organization (this week went to neighbor \u003ca href=\"http://www.hayesvalleyfarm.com/\">Hayes Valley Farm\u003c/a>). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-001.jpg\" alt=\"Check Box and Candy\" title=\"Check Box and Candy\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22099\">\u003cbr>\n\u003cem>Something sweet to take with you.\u003c/em>\u003c/p>\n\u003cp>I also have faith that as soon as they get in their groove, they’ll start offering some vegan entrees and desserts, in addition to the sandwiches and salads. Or even brunch options—I'm dying for a great tofu scramble at somewhere other than \u003ca href=\"http://www.theplantcafe.com/\">The Plant\u003c/a>. \u003c/p>\n\u003cp>And I have faith that once their liquor license kicks in, these guys will come up with some crazy-interesting and yummy cocktails. I’m thinking a kettle corn Manhattan or a fried pickle dirty martini… \u003c/p>\n\u003cp>\u003ca href=\"http://strawsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-014.jpg\" alt=\"Straw in Hayes Valley\" title=\"Straw in Hayes Valley\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22095\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://strawsf.com/\">Straw\u003c/a>\u003cbr>\n203 Octavia Street (at Page)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415-971-5653\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/sfstraw\">@sfstraw\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/strawsf\">Straw SF\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Alternative Grains: Millet and Quinoa Recipes",
"title": "Alternative Grains: Millet and Quinoa Recipes",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/curriedquinoasalad.jpg\" alt=\"Curried Quinoa Salad\" title=\"Curried Quinoa Salad\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-22066\">\u003cbr>\n\u003cem>Curried Quinoa Salad\u003c/em>\u003c/p>\n\u003cp>In a world where rice and wheat reign supreme, sometimes you want something more. Maybe you have a food allergy, maybe you have special health needs that your regular diet just isn't meeting, or maybe you just wanting more exciting than the status quo. Regardless of your reasons for upgrading your grain options, you've got an entire rainbow of whole grains to choose from besides rice and wheat.\u003c/p>\n\u003cp>Take, for example, the humble \u003ca href=\"http://chetday.com/millet.html\" title=\"What is millet\">millet\u003c/a>. Often thought of as only bird seed, millet is actually very much edible by humans. Mentioned in the Bible, people have been eating millet for many thousands of years in countries such as China, India, and Africa. What's so great about \u003ca href=\"http://www.wasabimon.com/archive/millet-recipe/\" title=\"Millet Recipe\" target=\"_blank\">millet\u003c/a>? Well, first of all, it's not acid-forming and is known for being easy to digest, so those who deal with any number of digestive ailments can usually enjoy millet without aggravating their GI. Taste-wise, Millet is mildly sweet with a nutty flavor and contains many beneficial nutrients, such as protein, fiber, B-vitamins, iron, magnesium, potassium, and more.\u003c/p>\n\u003cp>Another alternative grain you might consider is \u003ca href=\"http://chetday.com/quinoa.html\" title=\"What is quinoa\">quinoa\u003c/a> (pronounced KEEN-wah). Another old-world grain, quinoa has also been cultivated for thousands of years in South America. The Inca revered quinoa as a very important part of their culture, and used it to make breads, cereals, and other dishes. Not technically a grain, quinoa is actually a grass seed, much like buckwheat. \u003c/p>\n\u003cp>Quinoa has a nutty, hearty flavor that makes it ideal for both savory dishes and sweet breakfast recipes. It is high in protein, calcium, iron, vitamin B, and vitamin E. The protein in quinoa a \"complete protein\" due to the presence of all eight essential amino acids, something that's not often seen in cereals or grains. Note: Before being eaten, quinoa grains must be rinsed to remove its bitter coating, called saponin. When rinsing quinoa, be sure to keep the water flowing until there are so soap-like suds when you agitate the seeds with your hands. Once the water runs clear, the saponin is gone.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Where can you buy millet and quinoa? You'll be happy to hear that both grains are readily available at health food stores, and if you like, you can even \u003ca href=\"http://www.amazon.com/gp/product/B000LKUTLE?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000LKUTLE\" title=\"Buy Quinoa\">buy them online\u003c/a>. While you can buy boxed \u003ca href=\"http://www.amazon.com/gp/product/B0037RPQSY?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0037RPQSY\" title=\"Millet Online\">millet\u003c/a> and \u003ca href=\"http://www.amazon.com/gp/product/B000EDG3UE?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000EDG3UE\" title=\"A big case of bagged quinoa\">quinoa\u003c/a>, you'll usually find them cheaper by shopping in the bulk section of your local natural foods store.\u003c/p>\n\u003cp>You can buy millet and quinoa in several different forms, as well:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B000E48IPG?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000E48IPG\">Puffed Millet Cereal\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B000LKTB90?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000LKTB90\">Quinoa Pasta\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B001JJXDSC?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001JJXDSC\">Quinoa Flakes for Hot Cereal\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B001ELL364?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001ELL364\">Millet Flour for Making Bread\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>To get you started, here are a few recipes for these \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/11/quinoa-its-an-ancient-grain/\" title=\"Quinoa, An Ancient Grain\">awesome grains\u003c/a>. Once you give them a try, they might just become your new favorite carb!\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Nutty Millet Porridge\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Serves 2\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup raw millet\u003cbr>\n5 cups water\u003cbr>\n1/2 teaspoon sea salt\u003cbr>\n4 teaspoons butter\u003cbr>\n6 tablespoons honey\u003cbr>\n1/4 cup fresh blueberries or dried cranberries\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n1. Heat a medium pot over medium heat. Add millet, stirring grains until they become fragrant. Add water and salt, and bring to a boil.\u003c/p>\n\u003cp>2. Simmer for 15 minutes, stirring occasionally, until millet if soft like oatmeal. Add butter and honey, stirring well. Serve hot, topped with fruit.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Curried Quinoa Salad\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Serves 6 as a side or 4 for lunch\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 cup plain yogurt\u003cbr>\n1 tablespoon fresh squeezed lime juice\u003cbr>\n2 teaspoons yellow curry powder\u003cbr>\n1 teaspoon fresh ginger, peeled and finely grated\u003cbr>\n1 teaspoon salt\u003cbr>\n1/4 teaspoon freshly ground black pepper\u003cbr>\n2 tablespoons vegetable oil\u003cbr>\n1 1/3 cups uncooked quinoa\u003cbr>\n4 cups water\u003cbr>\n2 mangoes, cut into 1/2-inch chunks\u003cbr>\n1 red bell pepper, seeded and cut into 1/4-inch chunks\u003cbr>\n1 fresh serrano chile, seeded and minced\u003cbr>\n1/4 cup fresh mint, chopped\u003cbr>\n1/2 cup salted roasted cashews or peanuts, chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large mixing bowl, whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper. Slowly drizzle in oil, whisking until fully combined.\u003c/p>\n\u003cp>2. Rinse quinoa in a bowl for 5 minutes, using fingers to agitate grains and the water runs through it. Agitating while rinsing will help remove the bitter saponin.\u003c/p>\n\u003cp>3. In a large pot, bring 4 cups of water to a boil with a few pinches of salt. Add quinoa to boiling water and cook for 15 minutes, until grains are almost completely cooked through but still just a little crunchy. Strain and rinse with cold water. Let sit to drain for 15 minutes.\u003c/p>\n\u003cp>4. Mix quinoa with curried yogurt and stir well. Stir in mango, bell pepper, Serrano chili, mint, and nuts. Serve at room temperature.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>If you like these grain recipes, check out these other healthy, protein-rich posts:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.bookofyum.com/blog/monster-gluten-free-quinoa-peanut-butter-cookie-recipe-552.html\" title=\"Peanut Butter Quinoa Cookies\">Peanut Butter Quinoa Cookies\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nourishingmeals.com/2010/01/quinoa-salmon-burgers-gluten-free-egg.html\" title=\"Quinoa Salmon Burgers\">Quinoa Salmon Burgers\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.alisacooks.com/2007/10/16/perfect-coconut-millet/\" title=\"Perfect Coconut Millet\">Perfect Coconut Millet\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.bookofyum.com/blog/gluten-free-millet-flour-recipes-bajra-roti-or-millet-flatbread-tortilla-4403.html\" title=\"Millet Flatbread Tortilla\">Millet Flatbread Tortilla\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/indian-cooking-class-chana-spinach-curry-recipe/\" title=\"Chickpea Spinach Curry Recipe\">Chickpea Spinach Curry Recipe\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/how-to-cook-dried-beans/\" title=\"How to cook dried beans fast\">How to Cook Dried Beans When You Don't Have Time to Cook Dried Beans\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Millet and quinoa are two alternatives to rice and wheat. They taste great and cook up easy in a rice cooker. Recipes for Nutty Millet and Curried Quinoa Salad. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/curriedquinoasalad.jpg\" alt=\"Curried Quinoa Salad\" title=\"Curried Quinoa Salad\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-22066\">\u003cbr>\n\u003cem>Curried Quinoa Salad\u003c/em>\u003c/p>\n\u003cp>In a world where rice and wheat reign supreme, sometimes you want something more. Maybe you have a food allergy, maybe you have special health needs that your regular diet just isn't meeting, or maybe you just wanting more exciting than the status quo. Regardless of your reasons for upgrading your grain options, you've got an entire rainbow of whole grains to choose from besides rice and wheat.\u003c/p>\n\u003cp>Take, for example, the humble \u003ca href=\"http://chetday.com/millet.html\" title=\"What is millet\">millet\u003c/a>. Often thought of as only bird seed, millet is actually very much edible by humans. Mentioned in the Bible, people have been eating millet for many thousands of years in countries such as China, India, and Africa. What's so great about \u003ca href=\"http://www.wasabimon.com/archive/millet-recipe/\" title=\"Millet Recipe\" target=\"_blank\">millet\u003c/a>? Well, first of all, it's not acid-forming and is known for being easy to digest, so those who deal with any number of digestive ailments can usually enjoy millet without aggravating their GI. Taste-wise, Millet is mildly sweet with a nutty flavor and contains many beneficial nutrients, such as protein, fiber, B-vitamins, iron, magnesium, potassium, and more.\u003c/p>\n\u003cp>Another alternative grain you might consider is \u003ca href=\"http://chetday.com/quinoa.html\" title=\"What is quinoa\">quinoa\u003c/a> (pronounced KEEN-wah). Another old-world grain, quinoa has also been cultivated for thousands of years in South America. The Inca revered quinoa as a very important part of their culture, and used it to make breads, cereals, and other dishes. Not technically a grain, quinoa is actually a grass seed, much like buckwheat. \u003c/p>\n\u003cp>Quinoa has a nutty, hearty flavor that makes it ideal for both savory dishes and sweet breakfast recipes. It is high in protein, calcium, iron, vitamin B, and vitamin E. The protein in quinoa a \"complete protein\" due to the presence of all eight essential amino acids, something that's not often seen in cereals or grains. Note: Before being eaten, quinoa grains must be rinsed to remove its bitter coating, called saponin. When rinsing quinoa, be sure to keep the water flowing until there are so soap-like suds when you agitate the seeds with your hands. Once the water runs clear, the saponin is gone.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Where can you buy millet and quinoa? You'll be happy to hear that both grains are readily available at health food stores, and if you like, you can even \u003ca href=\"http://www.amazon.com/gp/product/B000LKUTLE?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000LKUTLE\" title=\"Buy Quinoa\">buy them online\u003c/a>. While you can buy boxed \u003ca href=\"http://www.amazon.com/gp/product/B0037RPQSY?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0037RPQSY\" title=\"Millet Online\">millet\u003c/a> and \u003ca href=\"http://www.amazon.com/gp/product/B000EDG3UE?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000EDG3UE\" title=\"A big case of bagged quinoa\">quinoa\u003c/a>, you'll usually find them cheaper by shopping in the bulk section of your local natural foods store.\u003c/p>\n\u003cp>You can buy millet and quinoa in several different forms, as well:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B000E48IPG?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000E48IPG\">Puffed Millet Cereal\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B000LKTB90?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000LKTB90\">Quinoa Pasta\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B001JJXDSC?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001JJXDSC\">Quinoa Flakes for Hot Cereal\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B001ELL364?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001ELL364\">Millet Flour for Making Bread\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>To get you started, here are a few recipes for these \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/11/quinoa-its-an-ancient-grain/\" title=\"Quinoa, An Ancient Grain\">awesome grains\u003c/a>. Once you give them a try, they might just become your new favorite carb!\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Nutty Millet Porridge\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Serves 2\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup raw millet\u003cbr>\n5 cups water\u003cbr>\n1/2 teaspoon sea salt\u003cbr>\n4 teaspoons butter\u003cbr>\n6 tablespoons honey\u003cbr>\n1/4 cup fresh blueberries or dried cranberries\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n1. Heat a medium pot over medium heat. Add millet, stirring grains until they become fragrant. Add water and salt, and bring to a boil.\u003c/p>\n\u003cp>2. Simmer for 15 minutes, stirring occasionally, until millet if soft like oatmeal. Add butter and honey, stirring well. Serve hot, topped with fruit.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Curried Quinoa Salad\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Serves 6 as a side or 4 for lunch\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 cup plain yogurt\u003cbr>\n1 tablespoon fresh squeezed lime juice\u003cbr>\n2 teaspoons yellow curry powder\u003cbr>\n1 teaspoon fresh ginger, peeled and finely grated\u003cbr>\n1 teaspoon salt\u003cbr>\n1/4 teaspoon freshly ground black pepper\u003cbr>\n2 tablespoons vegetable oil\u003cbr>\n1 1/3 cups uncooked quinoa\u003cbr>\n4 cups water\u003cbr>\n2 mangoes, cut into 1/2-inch chunks\u003cbr>\n1 red bell pepper, seeded and cut into 1/4-inch chunks\u003cbr>\n1 fresh serrano chile, seeded and minced\u003cbr>\n1/4 cup fresh mint, chopped\u003cbr>\n1/2 cup salted roasted cashews or peanuts, chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large mixing bowl, whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper. Slowly drizzle in oil, whisking until fully combined.\u003c/p>\n\u003cp>2. Rinse quinoa in a bowl for 5 minutes, using fingers to agitate grains and the water runs through it. Agitating while rinsing will help remove the bitter saponin.\u003c/p>\n\u003cp>3. In a large pot, bring 4 cups of water to a boil with a few pinches of salt. Add quinoa to boiling water and cook for 15 minutes, until grains are almost completely cooked through but still just a little crunchy. Strain and rinse with cold water. Let sit to drain for 15 minutes.\u003c/p>\n\u003cp>4. Mix quinoa with curried yogurt and stir well. Stir in mango, bell pepper, Serrano chili, mint, and nuts. Serve at room temperature.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>If you like these grain recipes, check out these other healthy, protein-rich posts:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.bookofyum.com/blog/monster-gluten-free-quinoa-peanut-butter-cookie-recipe-552.html\" title=\"Peanut Butter Quinoa Cookies\">Peanut Butter Quinoa Cookies\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nourishingmeals.com/2010/01/quinoa-salmon-burgers-gluten-free-egg.html\" title=\"Quinoa Salmon Burgers\">Quinoa Salmon Burgers\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.alisacooks.com/2007/10/16/perfect-coconut-millet/\" title=\"Perfect Coconut Millet\">Perfect Coconut Millet\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.bookofyum.com/blog/gluten-free-millet-flour-recipes-bajra-roti-or-millet-flatbread-tortilla-4403.html\" title=\"Millet Flatbread Tortilla\">Millet Flatbread Tortilla\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/indian-cooking-class-chana-spinach-curry-recipe/\" title=\"Chickpea Spinach Curry Recipe\">Chickpea Spinach Curry Recipe\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/how-to-cook-dried-beans/\" title=\"How to cook dried beans fast\">How to Cook Dried Beans When You Don't Have Time to Cook Dried Beans\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-20510\" title=\"Bay Area Bites 2010\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/bayareabites-top-posts200x200.jpg\" alt=\"Bay Area Bites 2010\" width=\"200\" height=\"200\">Comfort food, gluten-free recipes and vampire prevention appeared to be peak areas of interest for BAB readers in 2010.\u003c/p>\n\u003cp>Here are the top thirteen stories and recipes most visited on \u003cstrong>Bay Area Bites\u003c/strong> during the year:\u003c/p>\n\u003cp>\u003cstrong>#1\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/28/creamy-chicken-and-rice-casserole/\">Creamy Chicken and Rice Casserole\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>\"The casserole is undergoing a resurgence in popularity. After years of being maligned as a tasteless and gloppy suburban dish made with Campbell's cream of mushroom soup, it is finally coming into its own. Blame it on the economy and the rising cost of food, but high-end cuts of meat seared faultlessly and served with the perfect wine are passé in this environment: extravagant and unseemly amidst layoffs and foreclosures. Comfort foods are the new at-home gourmet chic, and there's nothing more heartening and reassuring than a chicken casserole.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#2\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/19/giving-up-sunday-gravy-a-lost-food-tradition/\">Giving Up Sunday Gravy: A Lost Food Tradition\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>Have you ever given up a long-held family food tradition? I have. Years ago I gave up Italian Sunday Gravy, which is basically manna for Italian Americans. Although I stand by my decision, I often regret it as well.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#3\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/13/hachiya-persimmons/\">Hachiya Persimmons\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>Hachiyas are the misunderstood fruit of winter: although they are sweet and wonderful when baked into cakes and puddings, many people are afraid to eat them because they are truly awful when immature. A firm Hachiya is extraordinarily astringent and inedible. I admit that taking a bite out of one is sort of like eating an unripe bitter walnut while suddenly having all the moisture sucked out of your cheeks and tongue. But there's a very simple way to avoid this: don't eat Hachiyas until they're ripe.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#4\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/13/gluten-free-thanksgiving-recipes/\">Gluten-Free Thanksgiving Recipes\u003c/a> by Stephanie Stiavetti\u003c/p>\n\u003cblockquote>\u003cp>Slowly, as I learned to bake using a completely new set of rules, I discovered that gluten-free baked goods can rival their wheaty counterparts. I learned how to make a gluten-free version of Thanksgiving stuffing, a fantastic butternut squash pie, and everything else that a normal person would sit down to enjoy with their loved ones. Sure, at first my family balked at my \"weird\" cornbread, but once they came around, they discovered that what I was making tasted good. Actually, I'd venture to say that my from-scratch versions tasted better than a lot of the prefab, processed stuff that my family normally layed out on the table during the holidays.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#5\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/24/caramel-cake-the-recipe/\">Caramel Cake, The Recipe.\u003c/a> by Shuna Fish Lydon\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Shuna's famous CARAMEL CAKE with Caramelized Butter Frosting\u003c/p>\n\u003cp>\u003cstrong>#6\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/05/meyer-lemon-ricotta-pancakes/\">Meyer Lemon Ricotta Pancakes\u003c/a> by Kim Laidlaw\u003c/p>\n\u003cblockquote>\u003cp>On Sunday mornings, especially when the weather is rainy and cold and grey, I love to make a decadent breakfast, like brown butter waffles, a full English, or, one of my all-time favorites: delicate, soufflé-like ricotta pancakes. The first time I ate them was at the much beloved neighborhood restaurant, Rockridge Café, located on College Avenue in Oakland. I was hooked immediately.\u003c/p>\n\u003cp>So, with a bowlful of Meyer lemons, I decided to make some extra-lemony fluffy ricotta pancakes. You can make these for breakfast but they're also perfect for dessert.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#7\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/01/froyo-how-to-make-homemade-frozen-yogurt/\">Froyo: How to Make Homemade Frozen Yogurt\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>Frozen yogurt is going through a bit of a makeover. Soft serve that tastes like ice cream is out while creamy swirls that burst with the flavor of real yogurt are in. Shops serving cups of froyo that burst with yogurt's innate natural tartness are opening everywhere. Forget my favorite college flavor of orange, which tasted more like creamy ice cream that had been melded with baby aspirin. Today's frozen yogurt highlights sweet fruit flavors and is enticingly tangy.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#8\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/22/vampire-pantry-preventatives/\">Vampire Pantry Preventatives\u003c/a> by Stephanie Lucianovic\u003c/p>\n\u003cblockquote>\u003cp>If you want to keep vampires at bay, you should stock your kitchen with the following vampire-fighting ingredients...\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#9\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/02/06/dacquoise-meringue-a-detailed-instruction/\">Dacquoise & Meringue. A Detailed Instruction\u003c/a> by Shuna Fish Lydon\u003c/p>\n\u003cblockquote>\u003cp>Traditionally, dacquoise is defined as nut meringue. These edible architectural details can usually be found demurely hiding in between layers of buttercream as they start out crunchy but softly melt into a layer of sweet nutty unctuousness.\u003c/p>\n\u003cp>Easy on paper, the meringue (French, Swiss or Italian) is a component which can frustrate even the most seasoned baker. When recipes rely on egg whites or meringue as their main leavener, the workings and instructions of the recipe are very important. Few cookbooks can afford to take the time to explain thoroughly what I am about to here.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#10\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/04/wheat-berries/\">Wheat Berries\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>If you've never heard of wheat berries, you're not alone. When I mentioned to a few people that I wanted to write about them, I received some quizzical looks. So, for anyone not familiar with this whole grain, let me end the suspense: wheat berries are simply individual kernels of wheat. They are what King Arthur and other grain companies mill to produce baking flours, from whole wheat to cake and all-purpose. And, just as there are many different types of wheat, there are just as many types of wheat berries, with their color ranging from light tan to a reddish brown. But the most important thing about wheat berries, at least as far as this post is concerned, is that they are scrumptious.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#11\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/01/29/pulled-pork-sandwiches/\">Pulled Pork Sandwiches\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>Tangy barbecue sauce dripping over slow-cooked pork on a bun. Yum. I freely admit that I am a fan of all things pork. I love pork chops, bacon, and roast loin, not to mention all those sausages. But there's something astonishing about taking one of the least expensive cuts of pork you can buy and turning it into one of the tenderest and juiciest sandwiches you can eat. Ah -- the miracle of pork.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#12\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/\">Recipe: Apricot Jam\u003c/a> by Stephanie Rosenbaum\u003c/p>\n\u003cblockquote>\u003cp>Apricots, while more accessible, still have a certain forgotten-fruit quality to them. Just as quince gets described as apple's tough, weird older sister, so apricots are often just a placeholder for peach-lovers, something sweet and orange with a pit that will do until the real goodies come along.\u003c/p>\n\u003cp>But apricots are good for cooking in a way that peaches aren't, their flavor intensifying into an ineffable tangy sweetness that leans just right against a crumbly, buttery short crust or a piece of whole-grain toast, especially one spread with mild fresh chevre.\u003c/p>\u003c/blockquote>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>#13\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/23/rich-as-rockefeller/\">Rich as Rockefeller\u003c/a> by Michael Procopio\u003c/p>\n\u003cblockquote>\u003cp>Today, I wanted something rich. Something that would make me feel like that big shot I will more than likely never become.\u003c/p>\n\u003cp>So I up and made myself a dish named for America's first billionaire-- Oysters Rockefeller.\u003c/p>\u003c/blockquote>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-20510\" title=\"Bay Area Bites 2010\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/bayareabites-top-posts200x200.jpg\" alt=\"Bay Area Bites 2010\" width=\"200\" height=\"200\">Comfort food, gluten-free recipes and vampire prevention appeared to be peak areas of interest for BAB readers in 2010.\u003c/p>\n\u003cp>Here are the top thirteen stories and recipes most visited on \u003cstrong>Bay Area Bites\u003c/strong> during the year:\u003c/p>\n\u003cp>\u003cstrong>#1\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/28/creamy-chicken-and-rice-casserole/\">Creamy Chicken and Rice Casserole\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>\"The casserole is undergoing a resurgence in popularity. After years of being maligned as a tasteless and gloppy suburban dish made with Campbell's cream of mushroom soup, it is finally coming into its own. Blame it on the economy and the rising cost of food, but high-end cuts of meat seared faultlessly and served with the perfect wine are passé in this environment: extravagant and unseemly amidst layoffs and foreclosures. Comfort foods are the new at-home gourmet chic, and there's nothing more heartening and reassuring than a chicken casserole.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#2\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/19/giving-up-sunday-gravy-a-lost-food-tradition/\">Giving Up Sunday Gravy: A Lost Food Tradition\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>Have you ever given up a long-held family food tradition? I have. Years ago I gave up Italian Sunday Gravy, which is basically manna for Italian Americans. Although I stand by my decision, I often regret it as well.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#3\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/13/hachiya-persimmons/\">Hachiya Persimmons\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>Hachiyas are the misunderstood fruit of winter: although they are sweet and wonderful when baked into cakes and puddings, many people are afraid to eat them because they are truly awful when immature. A firm Hachiya is extraordinarily astringent and inedible. I admit that taking a bite out of one is sort of like eating an unripe bitter walnut while suddenly having all the moisture sucked out of your cheeks and tongue. But there's a very simple way to avoid this: don't eat Hachiyas until they're ripe.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#4\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/13/gluten-free-thanksgiving-recipes/\">Gluten-Free Thanksgiving Recipes\u003c/a> by Stephanie Stiavetti\u003c/p>\n\u003cblockquote>\u003cp>Slowly, as I learned to bake using a completely new set of rules, I discovered that gluten-free baked goods can rival their wheaty counterparts. I learned how to make a gluten-free version of Thanksgiving stuffing, a fantastic butternut squash pie, and everything else that a normal person would sit down to enjoy with their loved ones. Sure, at first my family balked at my \"weird\" cornbread, but once they came around, they discovered that what I was making tasted good. Actually, I'd venture to say that my from-scratch versions tasted better than a lot of the prefab, processed stuff that my family normally layed out on the table during the holidays.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#5\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/24/caramel-cake-the-recipe/\">Caramel Cake, The Recipe.\u003c/a> by Shuna Fish Lydon\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Shuna's famous CARAMEL CAKE with Caramelized Butter Frosting\u003c/p>\n\u003cp>\u003cstrong>#6\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/05/meyer-lemon-ricotta-pancakes/\">Meyer Lemon Ricotta Pancakes\u003c/a> by Kim Laidlaw\u003c/p>\n\u003cblockquote>\u003cp>On Sunday mornings, especially when the weather is rainy and cold and grey, I love to make a decadent breakfast, like brown butter waffles, a full English, or, one of my all-time favorites: delicate, soufflé-like ricotta pancakes. The first time I ate them was at the much beloved neighborhood restaurant, Rockridge Café, located on College Avenue in Oakland. I was hooked immediately.\u003c/p>\n\u003cp>So, with a bowlful of Meyer lemons, I decided to make some extra-lemony fluffy ricotta pancakes. You can make these for breakfast but they're also perfect for dessert.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#7\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/01/froyo-how-to-make-homemade-frozen-yogurt/\">Froyo: How to Make Homemade Frozen Yogurt\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>Frozen yogurt is going through a bit of a makeover. Soft serve that tastes like ice cream is out while creamy swirls that burst with the flavor of real yogurt are in. Shops serving cups of froyo that burst with yogurt's innate natural tartness are opening everywhere. Forget my favorite college flavor of orange, which tasted more like creamy ice cream that had been melded with baby aspirin. Today's frozen yogurt highlights sweet fruit flavors and is enticingly tangy.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#8\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/22/vampire-pantry-preventatives/\">Vampire Pantry Preventatives\u003c/a> by Stephanie Lucianovic\u003c/p>\n\u003cblockquote>\u003cp>If you want to keep vampires at bay, you should stock your kitchen with the following vampire-fighting ingredients...\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#9\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/02/06/dacquoise-meringue-a-detailed-instruction/\">Dacquoise & Meringue. A Detailed Instruction\u003c/a> by Shuna Fish Lydon\u003c/p>\n\u003cblockquote>\u003cp>Traditionally, dacquoise is defined as nut meringue. These edible architectural details can usually be found demurely hiding in between layers of buttercream as they start out crunchy but softly melt into a layer of sweet nutty unctuousness.\u003c/p>\n\u003cp>Easy on paper, the meringue (French, Swiss or Italian) is a component which can frustrate even the most seasoned baker. When recipes rely on egg whites or meringue as their main leavener, the workings and instructions of the recipe are very important. Few cookbooks can afford to take the time to explain thoroughly what I am about to here.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#10\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/04/wheat-berries/\">Wheat Berries\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>If you've never heard of wheat berries, you're not alone. When I mentioned to a few people that I wanted to write about them, I received some quizzical looks. So, for anyone not familiar with this whole grain, let me end the suspense: wheat berries are simply individual kernels of wheat. They are what King Arthur and other grain companies mill to produce baking flours, from whole wheat to cake and all-purpose. And, just as there are many different types of wheat, there are just as many types of wheat berries, with their color ranging from light tan to a reddish brown. But the most important thing about wheat berries, at least as far as this post is concerned, is that they are scrumptious.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#11\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/01/29/pulled-pork-sandwiches/\">Pulled Pork Sandwiches\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>Tangy barbecue sauce dripping over slow-cooked pork on a bun. Yum. I freely admit that I am a fan of all things pork. I love pork chops, bacon, and roast loin, not to mention all those sausages. But there's something astonishing about taking one of the least expensive cuts of pork you can buy and turning it into one of the tenderest and juiciest sandwiches you can eat. Ah -- the miracle of pork.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#12\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/\">Recipe: Apricot Jam\u003c/a> by Stephanie Rosenbaum\u003c/p>\n\u003cblockquote>\u003cp>Apricots, while more accessible, still have a certain forgotten-fruit quality to them. Just as quince gets described as apple's tough, weird older sister, so apricots are often just a placeholder for peach-lovers, something sweet and orange with a pit that will do until the real goodies come along.\u003c/p>\n\u003cp>But apricots are good for cooking in a way that peaches aren't, their flavor intensifying into an ineffable tangy sweetness that leans just right against a crumbly, buttery short crust or a piece of whole-grain toast, especially one spread with mild fresh chevre.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Ring In the New Year with Gluten-Free Booze!",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/champers.jpg\" alt=\"Champagne \" title=\"Champagne \" width=\"353\" height=\"484\" class=\"alignnone size-full wp-image-20416\">\u003cbr>\nIt's almost New Years Eve, and you know what that means -- a lot of folks will be getting their drink on. If you have a gluten sensitivity, it doesn't mean you need to miss the revelry. A lot of hard alcohol is naturally gluten-free, and for those not into hitting the hard stuff, there are quite a lot of companies making gluten-free beer and cider.\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Liquor Selection\u003c/strong>\u003cbr>\nMost hard alcohols don't contain gluten, so if you prefer to make mixed drinks, you're in luck! Here is a list of alcohols that are generally gluten-free and safe to consume if you have a gluten sensitivity. Note: Product recipes can and do change, and some brands may add caramel coloring to their liquors, which may contain gluten. Be sure to check the label before imbibing! Only you can be responsible for your gluten intake.\u003c/p>\n\u003cul>\n\u003cli>Absinthe\u003c/li>\n\u003cli>Bourbon\u003c/li>\n\u003cli>Brandy\u003c/li>\n\u003cli>Cognac\u003c/li>\n\u003cli>Gin\u003c/li>\n\u003cli>Grand Marnier\u003c/li>\n\u003cli>Grenadine\u003c/li>\n\u003cli>Jägermeister\u003c/li>\n\u003cli>Kahlua\u003c/li>\n\u003cli>Mead\u003c/li>\n\u003cli>Ouzo\u003c/li>\n\u003cli>Rum\u003c/li>\n\u003cli>Sherry\u003c/li>\n\u003cli>Southern Comfort\u003c/li>\n\u003cli>Tequila\u003c/li>\n\u003cli>Triple Sec\u003c/li>\n\u003cli>Vermouth\u003c/li>\n\u003cli>Vodka\u003c/li>\n\u003cli>Whisky\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Gluten-Free Champagne\u003c/strong>\u003cbr>\nThe traditional drink of the evening for New Years Eve is \u003ca href=\"http://www.wasabimon.com/archive/new-years-eve-champagne-cocktail-recipes/\" title=\"New Years Eve Cocktails\">Champagne or sparkling white wine\u003c/a>, but is it gluten-free? Traditionally, sparkling wines are not made with any gluten-y ingredients, so it is usually safe to consume. As with any food or beverage, you should still check with a manufacturer before buying a bottle to double-check that they haven't added any non-standard ingredients to their product.\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Beer\u003c/strong>\u003cbr>\nA great default drink if you're just looking to have a mellow night is beer. Anyone with a gluten sensitivity will tell you that beer is a sore point -- until recently, gluten-free beer options were few and far between. These days, there are almost too many varieties to count! Here are a few of the best gluten-free beers, at least a few of which you should be able to find in most large natural grocery stores:\u003c/p>\n\u003cul>\n\u003cli>Green's\u003c/li>\n\u003cli>New Grist\u003c/li>\n\u003cli>Redbridge\u003c/li>\n\u003cli>O'Brien\u003c/li>\n\u003cli>Glutaner\u003c/li>\n\u003cli>Bard's\u003c/li>\n\u003cli>Rampano Valley\u003c/li>\n\u003cli>Mission Amber\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Gluten-Free Cider\u003c/strong>\u003cbr>\nCider is a lot of people's drink of choice, since it's sweet and relatively low alcohol. Standard ciders often contain caramel coloring or other gluten-y additives, so it's important to check the label before drinking cider. The following brands are know to contain no gluten products, and have proven safe to drink in the past:\u003c/p>\n\u003cul>\n\u003cli>Ace Cider\u003c/li>\n\u003cli>Blackthorn\u003c/li>\n\u003cli>Blue Mountain\u003c/li>\n\u003cli>Cider Jack\u003c/li>\n\u003cli>Fox Barrel\u003c/li>\n\u003cli>Magner's\u003c/li>\n\u003cli>Newton's Folly\u003c/li>\n\u003cli>Original Sin\u003c/li>\n\u003cli>Spire Mountain\u003c/li>\n\u003cli>Strongbow\u003c/li>\n\u003cli>Woodchuck Granny Smith\u003c/li>\n\u003cli>Wyder's\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where Can You Buy Gluten-Free Beer and Cider?\u003c/strong>\u003cbr>\nHere in the Bay Area, we're lucky enough to be surrounded by shops that provide a huge selection of gluten-free products. Here are a handful of places you'll find a variety of gluten-free alcohol beverages. When you shop, be sure to let the manager know you appreciate the fact that they stock gluten-free products!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.winemineco.com/\">The Wine Mine\u003c/a>\u003cbr>\n5427 Telegraph Ave, Ste D1\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 547-9463\u003c/p>\n\u003cp>\u003ca href=\"http://www.molliestones.com/\">Mollie Stone's Market\u003c/a>\u003cbr>\nMollie Stone's supermarket has eight locations around the bay, and each location carries a good selection of gluten-free beer and cider.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods Market\u003c/a>\u003cbr>\nWith locations all around the Bay Area, there is probably a Whole Foods near you.\u003c/p>\n\u003cp>\u003cstrong>Take Care!\u003c/strong>\u003cbr>\nNo matter what you're drinking, don't forget to take care of yourself by eating a big meal early in the evening and drinking lots of water throughout the night. And if you wake up with the obligatory hangover on New Years Day, there are always \u003ca href=\"http://www.wasabimon.com/archive/post-new-years-eve-hangover-cures/\" title=\"New Years Eve Hangover Cures\">hangover cures to help through\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Happy New Year!\u003c/p>\n\n",
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"excerpt": "It's almost New Years Eve, and you know what that means -- a lot of folks will be getting their drink on. If you have a gluten sensitivity, it doesn't mean you need to miss the revelry. A lot of hard alcohol is naturally gluten-free, and for those not into hitting the hard stuff, there are quite a lot of companies making gluten-free beer and cider.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/champers.jpg\" alt=\"Champagne \" title=\"Champagne \" width=\"353\" height=\"484\" class=\"alignnone size-full wp-image-20416\">\u003cbr>\nIt's almost New Years Eve, and you know what that means -- a lot of folks will be getting their drink on. If you have a gluten sensitivity, it doesn't mean you need to miss the revelry. A lot of hard alcohol is naturally gluten-free, and for those not into hitting the hard stuff, there are quite a lot of companies making gluten-free beer and cider.\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Liquor Selection\u003c/strong>\u003cbr>\nMost hard alcohols don't contain gluten, so if you prefer to make mixed drinks, you're in luck! Here is a list of alcohols that are generally gluten-free and safe to consume if you have a gluten sensitivity. Note: Product recipes can and do change, and some brands may add caramel coloring to their liquors, which may contain gluten. Be sure to check the label before imbibing! Only you can be responsible for your gluten intake.\u003c/p>\n\u003cul>\n\u003cli>Absinthe\u003c/li>\n\u003cli>Bourbon\u003c/li>\n\u003cli>Brandy\u003c/li>\n\u003cli>Cognac\u003c/li>\n\u003cli>Gin\u003c/li>\n\u003cli>Grand Marnier\u003c/li>\n\u003cli>Grenadine\u003c/li>\n\u003cli>Jägermeister\u003c/li>\n\u003cli>Kahlua\u003c/li>\n\u003cli>Mead\u003c/li>\n\u003cli>Ouzo\u003c/li>\n\u003cli>Rum\u003c/li>\n\u003cli>Sherry\u003c/li>\n\u003cli>Southern Comfort\u003c/li>\n\u003cli>Tequila\u003c/li>\n\u003cli>Triple Sec\u003c/li>\n\u003cli>Vermouth\u003c/li>\n\u003cli>Vodka\u003c/li>\n\u003cli>Whisky\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Gluten-Free Champagne\u003c/strong>\u003cbr>\nThe traditional drink of the evening for New Years Eve is \u003ca href=\"http://www.wasabimon.com/archive/new-years-eve-champagne-cocktail-recipes/\" title=\"New Years Eve Cocktails\">Champagne or sparkling white wine\u003c/a>, but is it gluten-free? Traditionally, sparkling wines are not made with any gluten-y ingredients, so it is usually safe to consume. As with any food or beverage, you should still check with a manufacturer before buying a bottle to double-check that they haven't added any non-standard ingredients to their product.\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Beer\u003c/strong>\u003cbr>\nA great default drink if you're just looking to have a mellow night is beer. Anyone with a gluten sensitivity will tell you that beer is a sore point -- until recently, gluten-free beer options were few and far between. These days, there are almost too many varieties to count! Here are a few of the best gluten-free beers, at least a few of which you should be able to find in most large natural grocery stores:\u003c/p>\n\u003cul>\n\u003cli>Green's\u003c/li>\n\u003cli>New Grist\u003c/li>\n\u003cli>Redbridge\u003c/li>\n\u003cli>O'Brien\u003c/li>\n\u003cli>Glutaner\u003c/li>\n\u003cli>Bard's\u003c/li>\n\u003cli>Rampano Valley\u003c/li>\n\u003cli>Mission Amber\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Gluten-Free Cider\u003c/strong>\u003cbr>\nCider is a lot of people's drink of choice, since it's sweet and relatively low alcohol. Standard ciders often contain caramel coloring or other gluten-y additives, so it's important to check the label before drinking cider. The following brands are know to contain no gluten products, and have proven safe to drink in the past:\u003c/p>\n\u003cul>\n\u003cli>Ace Cider\u003c/li>\n\u003cli>Blackthorn\u003c/li>\n\u003cli>Blue Mountain\u003c/li>\n\u003cli>Cider Jack\u003c/li>\n\u003cli>Fox Barrel\u003c/li>\n\u003cli>Magner's\u003c/li>\n\u003cli>Newton's Folly\u003c/li>\n\u003cli>Original Sin\u003c/li>\n\u003cli>Spire Mountain\u003c/li>\n\u003cli>Strongbow\u003c/li>\n\u003cli>Woodchuck Granny Smith\u003c/li>\n\u003cli>Wyder's\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where Can You Buy Gluten-Free Beer and Cider?\u003c/strong>\u003cbr>\nHere in the Bay Area, we're lucky enough to be surrounded by shops that provide a huge selection of gluten-free products. Here are a handful of places you'll find a variety of gluten-free alcohol beverages. When you shop, be sure to let the manager know you appreciate the fact that they stock gluten-free products!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.winemineco.com/\">The Wine Mine\u003c/a>\u003cbr>\n5427 Telegraph Ave, Ste D1\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 547-9463\u003c/p>\n\u003cp>\u003ca href=\"http://www.molliestones.com/\">Mollie Stone's Market\u003c/a>\u003cbr>\nMollie Stone's supermarket has eight locations around the bay, and each location carries a good selection of gluten-free beer and cider.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods Market\u003c/a>\u003cbr>\nWith locations all around the Bay Area, there is probably a Whole Foods near you.\u003c/p>\n\u003cp>\u003cstrong>Take Care!\u003c/strong>\u003cbr>\nNo matter what you're drinking, don't forget to take care of yourself by eating a big meal early in the evening and drinking lots of water throughout the night. And if you wake up with the obligatory hangover on New Years Day, there are always \u003ca href=\"http://www.wasabimon.com/archive/post-new-years-eve-hangover-cures/\" title=\"New Years Eve Hangover Cures\">hangover cures to help through\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Happy New Year!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Constructing A Gluten-Free Christmas Dinner",
"title": "Constructing A Gluten-Free Christmas Dinner",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xmas-dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xmas-dinner.jpg\" alt=\"Christmas Dinner\" title=\"Christmas Dinner\" width=\"453\" height=\"378\" class=\"alignnone size-full wp-image-20265\">\u003c/a>\u003c/p>\n\u003cp>Preparing Christmas dinner is already stressful, especially if you're cooking for a houseful of hungry holiday guests. If you add a gluten allergy to an already intimidating situation, it's enough to put a well-meaning home cook over the edge!\u003c/p>\n\u003cp>Take heart, dear reader. Cooking a \u003ca href=\"http://www.thewholegang.org/2010/11/how-to-cook-gluten-free-for-guests/\" title=\"Cooking for gluten-free guests\">gluten-free Christmas dinner\u003c/a> is not difficult at all. With a few recipes and cooking tips in your arsenal, you can easily feed everyone at the table an impressive meal without sending your gluten-y guests running for the door.\u003c/p>\n\u003cp>\u003cstrong>Hors D'oeuvres\u003c/strong>\u003cbr>\nGluten-free hors d'oeuvres are probably the easiest part of the meal. A platter full of fresh veggies with ranch dressing is always a hit, as is a plate with sliced cheese and Kalamata olives. Traditional baguettes with olive oil and balsamic are out, but your local \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/30/gluten-free-bakeries-bring-holiday-cheer/\">gluten-free bakery\u003c/a> may carry gluten-free French bread -- call to find out.\u003c/p>\n\u003cp>While veggies and cheese are great, what if you want to spruce up your early dishes with something special? Here are a few recipes that will liven up your pre-meal game.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/smoked-paprika-almonds/\" title=\"Smoked Paprika Almonds\">Smoked Paprika Almonds\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/fig-tapenade-with-walnut-crackers/\" title=\"Fig Tapenade with Walnut Crackers\">Fig Tapenade with Walnut Crackers\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.101cookbooks.com/archives/buttertoasted-hazelnuts-recipe.html\" title=\"Butter-toasted Hazelnut\">Butter-toasted Hazelnut\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://glutenfreeeasily.com/tag/holiday-appetizer/\" title=\"Crab Spread\">Crab Spread\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://crockpot365.blogspot.com/2008/01/turkey-meatballs-with-cranberry.html\" title=\"Turkey Meatballs with Cranberry Sauce\">Turkey Meatballs with Cranberry Sauce\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://crockpot365.blogspot.com/2008/07/baked-brie-crockpot-recipe.html\" title=\"Baked Brie\">Baked Brie\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Sides\u003c/strong>\u003cbr>\nSide dishes are another easy part of a gluten-free holiday dinner. Stick to vegetable-based recipes and you'll find a lot of dishes that are gluten-free by default, requiring no doctoring or wheat analogues. If you really want to make something that involves bread crumbs or a crust, your local natural foods store will carry a selection of gluten-free options. For something more original, check out these wonderful sides by some of the internet's best gluten-free cooks.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.thespunkycoconut.com/2008/11/go-ahead-honey-food-from-your-childhood.html\" title=\"Green Bean Casserole\">Green Bean Casserole\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.101cookbooks.com/archives/tassajara-warm-red-cabbage-salad-recipe.html\" title=\"Tassajara Warm Red Cabbage Salad\">Tassajara Warm Red Cabbage Salad\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nopotcooking.com/index.php/2010/12/02/broccolini-with-brown-butter-and-cashews/\" title=\"Broccolini with Brown Butter and Cashews\">Broccolini with Brown Butter and Cashews\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://mykidseatsquid.com/2010/11/pumpkin-potato-gratin-mushroom-swiss-chard-from-chef-joseph-george/\" title=\"Pumpkin Potato Gratin & Mushroom Swiss Chard\">Pumpkin Potato Gratin & Mushroom Swiss Chard\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thewholegang.org/2010/11/wild-rice-and-mushroom-bake-recipe/\" title=\"Wild Rice and Mushroom Bake Recipe\">Wild Rice and Mushroom Bake Recipe\u003c/a>\u003c/li>\n\u003cli>And what's dinner without \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/13/gluten-free-thanksgiving-recipes/\">gluten-free dinner rolls\u003c/a>?\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Entrees\u003c/strong>\u003cbr>\nChristmas foods in the United States are much more free-form than \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/13/gluten-free-thanksgiving-recipes/\">traditional Thanksgiving fare\u003c/a>, but a lot of folks still love their turkey or ham for dinner. Try thinking outside of the box when planning your holiday entree, taking a cue from these recipes.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://tastyeatsathome.wordpress.com/2009/11/12/make-ahead-gluten-free-turkey-gravy-and-stuffing-for-holiday-food-fest/\" title=\"Make-Ahead Gravy\">Make-Ahead Gravy\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/how-to-roast-a-turkey/\" title=\"How to roast a turkey\">Roasting the Perfect Turkey\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://glutenfreeeasily.com/corn-butter-bean-lima-bean-casserole/\" title=\"Corn and Bean Casserole\">Corn and Bean Casserole\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nopotcooking.com/index.php/2010/11/26/apricot-turkey/\" title=\"Apricot Turkey\">Apricot Turkey\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://simplygluten-free.blogspot.com/2010_10_01_archive.html\" title=\"Gluten-Free Coconut Chicken with Sunbutter Sauce\">Gluten-Free Coconut Chicken with Sunbutter Sauce\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thesensitivepantry.com/the-sensitive-pantry/2009/7/7/tiny-turkey-meatballs-atop-penne-escarole.html\" title=\"Tiny Turkey Meatballs Atop Penne and Escarole\">Tiny Turkey Meatballs Atop Penne and Escarole\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://crockpot365.blogspot.com/2009/02/crockpot-maple-ham-recipe.html\" title=\"CrockPot Maple Ham Recipe\">CrockPot Maple Ham Recipe\u003c/a>\u003c/li>\n\u003cli>Are you a Honeybaked Ham lover? Then you're in luck, because the company's \u003ca href=\"http://www.adventuresofaglutenfreemom.com/2009/12/honeybaked-hams-are-now-gluten-free/\" title=\"Is Honeybaked Ham Gluten-Free\">signature sweetened, cured ham is now gluten-free\u003c/a>!\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Dessert\u003c/strong>\u003cbr>\nFor many, the best part of dinner comes after all the savory plates have been cleared. Many folks get tripped up when it comes to preparing gluten-free desserts, since baking with wheat flour is what we've all come to accept as the norm for American sweets. The following recipes are all gluten-free, but more importantly, they're incredible desserts that everyone at your table will love. \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/30/gluten-free-bakeries-bring-holiday-cheer/\">Buy goodies from a gluten-free bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.goodfoodstories.com/2010/12/06/salted-caramel-cocoa/\" title=\"Salted Caramel Hot Cocoa\">Salted Caramel Hot Cocoa\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://cookitallergyfree.com/blog/2010/11/gluten-free-toffee-pecan-apple-streusel/\" title=\"Gluten-Free Toffee Pecan Apple Streusel\">Gluten-Free Toffee Pecan Apple Streusel\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/17/gluten-free-gingerbread-recipe/\">Make gluten-free gingerbread cookies\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/down-under-pavlova-recipe/\" title=\"Down Under Pavlova\">Down Under Pavlova\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thespunkycoconut.com/search/label/Pie\" title=\"Pumpkin Pie\">Pumpkin Pie\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/double-chocolate-mocha-cookies/\" title=\"Double Chocolate Mocha Cookies\">Double Chocolate Mocha Cookies\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>Merry Christmas, everyone! I wish you all a drama and stress-free holiday dinner.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "20264 http://blogs.kqed.org/bayareabites/?p=20264",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xmas-dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xmas-dinner.jpg\" alt=\"Christmas Dinner\" title=\"Christmas Dinner\" width=\"453\" height=\"378\" class=\"alignnone size-full wp-image-20265\">\u003c/a>\u003c/p>\n\u003cp>Preparing Christmas dinner is already stressful, especially if you're cooking for a houseful of hungry holiday guests. If you add a gluten allergy to an already intimidating situation, it's enough to put a well-meaning home cook over the edge!\u003c/p>\n\u003cp>Take heart, dear reader. Cooking a \u003ca href=\"http://www.thewholegang.org/2010/11/how-to-cook-gluten-free-for-guests/\" title=\"Cooking for gluten-free guests\">gluten-free Christmas dinner\u003c/a> is not difficult at all. With a few recipes and cooking tips in your arsenal, you can easily feed everyone at the table an impressive meal without sending your gluten-y guests running for the door.\u003c/p>\n\u003cp>\u003cstrong>Hors D'oeuvres\u003c/strong>\u003cbr>\nGluten-free hors d'oeuvres are probably the easiest part of the meal. A platter full of fresh veggies with ranch dressing is always a hit, as is a plate with sliced cheese and Kalamata olives. Traditional baguettes with olive oil and balsamic are out, but your local \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/30/gluten-free-bakeries-bring-holiday-cheer/\">gluten-free bakery\u003c/a> may carry gluten-free French bread -- call to find out.\u003c/p>\n\u003cp>While veggies and cheese are great, what if you want to spruce up your early dishes with something special? Here are a few recipes that will liven up your pre-meal game.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/smoked-paprika-almonds/\" title=\"Smoked Paprika Almonds\">Smoked Paprika Almonds\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/fig-tapenade-with-walnut-crackers/\" title=\"Fig Tapenade with Walnut Crackers\">Fig Tapenade with Walnut Crackers\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.101cookbooks.com/archives/buttertoasted-hazelnuts-recipe.html\" title=\"Butter-toasted Hazelnut\">Butter-toasted Hazelnut\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://glutenfreeeasily.com/tag/holiday-appetizer/\" title=\"Crab Spread\">Crab Spread\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://crockpot365.blogspot.com/2008/01/turkey-meatballs-with-cranberry.html\" title=\"Turkey Meatballs with Cranberry Sauce\">Turkey Meatballs with Cranberry Sauce\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://crockpot365.blogspot.com/2008/07/baked-brie-crockpot-recipe.html\" title=\"Baked Brie\">Baked Brie\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Sides\u003c/strong>\u003cbr>\nSide dishes are another easy part of a gluten-free holiday dinner. Stick to vegetable-based recipes and you'll find a lot of dishes that are gluten-free by default, requiring no doctoring or wheat analogues. If you really want to make something that involves bread crumbs or a crust, your local natural foods store will carry a selection of gluten-free options. For something more original, check out these wonderful sides by some of the internet's best gluten-free cooks.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.thespunkycoconut.com/2008/11/go-ahead-honey-food-from-your-childhood.html\" title=\"Green Bean Casserole\">Green Bean Casserole\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.101cookbooks.com/archives/tassajara-warm-red-cabbage-salad-recipe.html\" title=\"Tassajara Warm Red Cabbage Salad\">Tassajara Warm Red Cabbage Salad\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nopotcooking.com/index.php/2010/12/02/broccolini-with-brown-butter-and-cashews/\" title=\"Broccolini with Brown Butter and Cashews\">Broccolini with Brown Butter and Cashews\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://mykidseatsquid.com/2010/11/pumpkin-potato-gratin-mushroom-swiss-chard-from-chef-joseph-george/\" title=\"Pumpkin Potato Gratin & Mushroom Swiss Chard\">Pumpkin Potato Gratin & Mushroom Swiss Chard\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thewholegang.org/2010/11/wild-rice-and-mushroom-bake-recipe/\" title=\"Wild Rice and Mushroom Bake Recipe\">Wild Rice and Mushroom Bake Recipe\u003c/a>\u003c/li>\n\u003cli>And what's dinner without \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/13/gluten-free-thanksgiving-recipes/\">gluten-free dinner rolls\u003c/a>?\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Entrees\u003c/strong>\u003cbr>\nChristmas foods in the United States are much more free-form than \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/13/gluten-free-thanksgiving-recipes/\">traditional Thanksgiving fare\u003c/a>, but a lot of folks still love their turkey or ham for dinner. Try thinking outside of the box when planning your holiday entree, taking a cue from these recipes.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://tastyeatsathome.wordpress.com/2009/11/12/make-ahead-gluten-free-turkey-gravy-and-stuffing-for-holiday-food-fest/\" title=\"Make-Ahead Gravy\">Make-Ahead Gravy\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/how-to-roast-a-turkey/\" title=\"How to roast a turkey\">Roasting the Perfect Turkey\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://glutenfreeeasily.com/corn-butter-bean-lima-bean-casserole/\" title=\"Corn and Bean Casserole\">Corn and Bean Casserole\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nopotcooking.com/index.php/2010/11/26/apricot-turkey/\" title=\"Apricot Turkey\">Apricot Turkey\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://simplygluten-free.blogspot.com/2010_10_01_archive.html\" title=\"Gluten-Free Coconut Chicken with Sunbutter Sauce\">Gluten-Free Coconut Chicken with Sunbutter Sauce\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thesensitivepantry.com/the-sensitive-pantry/2009/7/7/tiny-turkey-meatballs-atop-penne-escarole.html\" title=\"Tiny Turkey Meatballs Atop Penne and Escarole\">Tiny Turkey Meatballs Atop Penne and Escarole\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://crockpot365.blogspot.com/2009/02/crockpot-maple-ham-recipe.html\" title=\"CrockPot Maple Ham Recipe\">CrockPot Maple Ham Recipe\u003c/a>\u003c/li>\n\u003cli>Are you a Honeybaked Ham lover? Then you're in luck, because the company's \u003ca href=\"http://www.adventuresofaglutenfreemom.com/2009/12/honeybaked-hams-are-now-gluten-free/\" title=\"Is Honeybaked Ham Gluten-Free\">signature sweetened, cured ham is now gluten-free\u003c/a>!\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Dessert\u003c/strong>\u003cbr>\nFor many, the best part of dinner comes after all the savory plates have been cleared. Many folks get tripped up when it comes to preparing gluten-free desserts, since baking with wheat flour is what we've all come to accept as the norm for American sweets. The following recipes are all gluten-free, but more importantly, they're incredible desserts that everyone at your table will love. \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/30/gluten-free-bakeries-bring-holiday-cheer/\">Buy goodies from a gluten-free bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.goodfoodstories.com/2010/12/06/salted-caramel-cocoa/\" title=\"Salted Caramel Hot Cocoa\">Salted Caramel Hot Cocoa\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://cookitallergyfree.com/blog/2010/11/gluten-free-toffee-pecan-apple-streusel/\" title=\"Gluten-Free Toffee Pecan Apple Streusel\">Gluten-Free Toffee Pecan Apple Streusel\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/17/gluten-free-gingerbread-recipe/\">Make gluten-free gingerbread cookies\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/down-under-pavlova-recipe/\" title=\"Down Under Pavlova\">Down Under Pavlova\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thespunkycoconut.com/search/label/Pie\" title=\"Pumpkin Pie\">Pumpkin Pie\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/double-chocolate-mocha-cookies/\" title=\"Double Chocolate Mocha Cookies\">Double Chocolate Mocha Cookies\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>Merry Christmas, everyone! I wish you all a drama and stress-free holiday dinner.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Gluten-Free Gingerbread Cookies",
"title": "Gluten-Free Gingerbread Cookies",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men5.jpg\" alt=\"Gluten Free Gingerbread Cookies Recipe\" title=\"Gluten Free Gingerbread Cookies Recipe\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-19951\">\u003c/p>\n\u003cp>Gingerbread cookies are one of my favorite parts of the holiday season. I haven't made Christmas cookies since discovering I had a gluten sensitivity, a sad, sad situation that many gluten-free folks experience. Learning a new kind of baking is scary, and all it takes is one flop to make sure you never make another attempt.\u003c/p>\n\u003cp>For me, I just never tried. I figured I could never compete with my grandma's gingerbread recipe that I grew up with, and the idea of duplicating her perfectly tender recipe without using wheat flour threw me for a loop. This year, I got over myself. And guess what? The gingerbread cookies I made were nothing short of incredible.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men3.jpg\" alt=\"Gluten Free Gingerbread Cookies Recipe\" title=\"Gluten Free Gingerbread Cookies Recipe\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-19949\">\u003c/a>There's a trick to working with gluten-free dough, since it's much stickier than doughs made with wheat flour. It needs to be kept chilled, and once it's been cut with cookie cutters, moving it from one place to another is nearly impossible because it likes to hang onto to everything it touches. The best way to work with gluten-free cookie doughs is to roll it out between two pieces of parchment and then stick it in the fridge for 30 minutes. Once it's chilled, you can cut out your shapes with cookie cutters. \u003c/p>\n\u003cp>At this point I recommend removing the excess dough to be re-rolled, and then cutting the parchment around the cookies with a pair of scissors. The cookies can then be moved without contorting into ridiculous shapes, and since they're on parchment, they won't stick to the cookie sheet after they're done baking. Once they're done, I move the baked cookies while they're still secured to the parchment, leaving them on the paper until they're completely cooled and not likely to break into pieces.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Also, I found the funniest cookie cutters I've seen in a long time: \u003ca href=\"http://www.amazon.com/gp/product/B003YUBQHO?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B003YUBQHO\" rel=\"nofollow\">Fred & Friends Ninjabread Men Cookie Cutters\u003c/a>. While you can buy them online, I got my \u003ca href=\"http://www.wasabimon.com/archive/ninjabread-men/\" title=\"Ninjabread Men\" target=\"_blank\">ninjabread men\u003c/a> at a local East Bay gift shop called \u003ca href=\"http://www.nathanandco.com/\" title=\"East Bay Gift Shop\">Nathan & Co\u003c/a>. This little shop carries a huge array of culinary gifts, and if you're looking for some last minute presents for the foodie in your life, I can't recommend this place enough. Another place to shop for gifts for the chef in your family is \u003ca href=\"http://urbanindigo.com/\" title=\"East Bay Gift Shop\">Urban Indigo\u003c/a>, in Oakland.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/ninjabread-men1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/ninjabread-men1.jpg\" alt=\"Ninjabread Men\" title=\"Ninjabread Men\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-19950\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Gingerbread Cookies\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> About 2 dozen 3-inch cookies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup non-hydrogenated shortening\u003cbr>\n1/2 cup sugar\u003cbr>\n1/2 teaspoon \u003ca href=\"http://www.amazon.com/gp/product/B0001ZRHDM?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0001ZRHDM\" rel=\"nofollow\">xanthan gum\u003c/a>\u003cbr>\n1/8 teaspoon \u003ca href=\"http://www.amazon.com/gp/product/B0001ZT53M?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0001ZT53M\" rel=\"nofollow\">guar gum\u003c/a>\u003cbr>\n2 egg yolks\u003cbr>\n1/4 teaspoon \u003ca href=\"http://www.wasabimon.com/archive/homemade-vanilla-extract/\" title=\"How to Make Homemade Vanilla Extract\">pure vanilla extract\u003c/a>\u003cbr>\n1/3 cup blackstrap molasses\u003cbr>\n1 1/2 cups \u003ca href=\"http://www.wasabimon.com/archive/basic-gluten-free-flour-mix-recipe/\" title=\"Gluten Free Flour Mix\">gluten-free flour mix\u003c/a>\u003cbr>\n1/2 cup + 2 tablespoons \u003ca href=\"http://www.bobsredmill.com/sweet-white-rice-flour.html\" title=\"Sweet Rice Flour\">sweet rice flour\u003c/a>\u003cbr>\n1 teaspoon baking soda\u003cbr>\n1 teaspoon cinnamon\u003cbr>\n1/2 teaspoon ground ginger\u003cbr>\n1/2 teaspoon ground cloves\u003cbr>\n1/4 teaspoon allspice\u003cbr>\n1/2 teaspoon salt\u003cbr>\nIcing and sprinkles for decorating\n\n\u003c/p>\u003ch3>Recipe method:\u003c/h3>\n\u003cp>1. With a stand mixer or electric hand beater, beat shortening, sugar, xanthan gum, and guar gum until well mixed. Add in egg yolks and beat for 1 minute, then add vanilla and molasses and mix until well incorporated.\u003c/p>\n\u003cp>2. Add gluten-free flour mix, sweet rice flour, baking soda, cinnamon, ginger, cloves, allspice, and salt. Beat until you've got a smooth dough. Roll dough out between two pieces of parchment until it is 1/2-inch thick and refrigerate for 1 hour. \u003c/p>\n\u003cp>3. Remove dough from fridge and cut with cookie cutters. Remove the excess dough from between the shapes and cut the parchment around the cookies with a pair of scissors. Gently move the cookies with their attached parchment to a cookie sheet and place the baking sheet in the refrigerator to keep the cookies chilled. Repeat until you've used up all the dough. \u003c/p>\n\u003cp>4. Once all the dough has been cut with cookie cutters and the shapes are arranged on a baking sheet, place the baking sheets in the refrigerator for 30 minutes. Preheat the oven to 350° while they are chilling.\u003c/p>\n\u003cp>5. Bake cookies for 7 minutes. Remove from oven and allow to cool on pan for 5 minutes before moving the cookies, with their attached piece of parchment, to a cooling rack. Allow to cool fully before decorating.\u003c/p>\n\u003cp>6. Decorate cookies by piping with your favorite decorating icing and then sprinkling with colorful sprinkles. The sky's the limit!\u003c/p>\n\u003cp>\u003cstrong>Looking for more gluten-free holiday cookies?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.wasabimon.com/archive/linzer-cookies/\" title=\"Gluten Free Linzer Cookies Recipe\">Gluten-Free Linzer Cookies\u003c/a>\u003cbr>\n\u003ca href=\"http://www.adventuresofaglutenfreemom.com/2009/11/gf-gingerbread-house/\" title=\"Gluten-Free Gingerbread House\">Gluten Free Gingerbread House\u003c/a>\u003cbr>\n\u003ca href=\"http://www.thespunkycoconut.com/2010/12/christmas-cookies-gluten-free.html\" title=\"Gluten Free Christmas Stars\">Gluten-Free Christmas Stars\u003c/a>\u003cbr>\n\u003ca href=\"http://tastyeatsathome.wordpress.com/2009/12/23/last-minute-christmas-treats-toffee-and-ginger-chip-teff-cookies/\" title=\"Toffee and Ginger Chip Teff Cookies\">Last-Minute Christmas Treats – Toffee and Ginger Chip Teff Cookies\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men4.jpg\" alt=\"Gluten Free Gingerbread Cookies Recipe\" title=\"Gluten Free Gingerbread Cookies Recipe\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-19952\">\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "19947 http://blogs.kqed.org/bayareabites/?p=19947",
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"excerpt": "These gluten-free gingerbread stars and ninjabread men are the cutest, tastiest gluten-free cookies you'll see all year.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men5.jpg\" alt=\"Gluten Free Gingerbread Cookies Recipe\" title=\"Gluten Free Gingerbread Cookies Recipe\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-19951\">\u003c/p>\n\u003cp>Gingerbread cookies are one of my favorite parts of the holiday season. I haven't made Christmas cookies since discovering I had a gluten sensitivity, a sad, sad situation that many gluten-free folks experience. Learning a new kind of baking is scary, and all it takes is one flop to make sure you never make another attempt.\u003c/p>\n\u003cp>For me, I just never tried. I figured I could never compete with my grandma's gingerbread recipe that I grew up with, and the idea of duplicating her perfectly tender recipe without using wheat flour threw me for a loop. This year, I got over myself. And guess what? The gingerbread cookies I made were nothing short of incredible.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men3.jpg\" alt=\"Gluten Free Gingerbread Cookies Recipe\" title=\"Gluten Free Gingerbread Cookies Recipe\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-19949\">\u003c/a>There's a trick to working with gluten-free dough, since it's much stickier than doughs made with wheat flour. It needs to be kept chilled, and once it's been cut with cookie cutters, moving it from one place to another is nearly impossible because it likes to hang onto to everything it touches. The best way to work with gluten-free cookie doughs is to roll it out between two pieces of parchment and then stick it in the fridge for 30 minutes. Once it's chilled, you can cut out your shapes with cookie cutters. \u003c/p>\n\u003cp>At this point I recommend removing the excess dough to be re-rolled, and then cutting the parchment around the cookies with a pair of scissors. The cookies can then be moved without contorting into ridiculous shapes, and since they're on parchment, they won't stick to the cookie sheet after they're done baking. Once they're done, I move the baked cookies while they're still secured to the parchment, leaving them on the paper until they're completely cooled and not likely to break into pieces.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Also, I found the funniest cookie cutters I've seen in a long time: \u003ca href=\"http://www.amazon.com/gp/product/B003YUBQHO?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B003YUBQHO\" rel=\"nofollow\">Fred & Friends Ninjabread Men Cookie Cutters\u003c/a>. While you can buy them online, I got my \u003ca href=\"http://www.wasabimon.com/archive/ninjabread-men/\" title=\"Ninjabread Men\" target=\"_blank\">ninjabread men\u003c/a> at a local East Bay gift shop called \u003ca href=\"http://www.nathanandco.com/\" title=\"East Bay Gift Shop\">Nathan & Co\u003c/a>. This little shop carries a huge array of culinary gifts, and if you're looking for some last minute presents for the foodie in your life, I can't recommend this place enough. Another place to shop for gifts for the chef in your family is \u003ca href=\"http://urbanindigo.com/\" title=\"East Bay Gift Shop\">Urban Indigo\u003c/a>, in Oakland.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/ninjabread-men1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/ninjabread-men1.jpg\" alt=\"Ninjabread Men\" title=\"Ninjabread Men\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-19950\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Gingerbread Cookies\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> About 2 dozen 3-inch cookies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup non-hydrogenated shortening\u003cbr>\n1/2 cup sugar\u003cbr>\n1/2 teaspoon \u003ca href=\"http://www.amazon.com/gp/product/B0001ZRHDM?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0001ZRHDM\" rel=\"nofollow\">xanthan gum\u003c/a>\u003cbr>\n1/8 teaspoon \u003ca href=\"http://www.amazon.com/gp/product/B0001ZT53M?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0001ZT53M\" rel=\"nofollow\">guar gum\u003c/a>\u003cbr>\n2 egg yolks\u003cbr>\n1/4 teaspoon \u003ca href=\"http://www.wasabimon.com/archive/homemade-vanilla-extract/\" title=\"How to Make Homemade Vanilla Extract\">pure vanilla extract\u003c/a>\u003cbr>\n1/3 cup blackstrap molasses\u003cbr>\n1 1/2 cups \u003ca href=\"http://www.wasabimon.com/archive/basic-gluten-free-flour-mix-recipe/\" title=\"Gluten Free Flour Mix\">gluten-free flour mix\u003c/a>\u003cbr>\n1/2 cup + 2 tablespoons \u003ca href=\"http://www.bobsredmill.com/sweet-white-rice-flour.html\" title=\"Sweet Rice Flour\">sweet rice flour\u003c/a>\u003cbr>\n1 teaspoon baking soda\u003cbr>\n1 teaspoon cinnamon\u003cbr>\n1/2 teaspoon ground ginger\u003cbr>\n1/2 teaspoon ground cloves\u003cbr>\n1/4 teaspoon allspice\u003cbr>\n1/2 teaspoon salt\u003cbr>\nIcing and sprinkles for decorating\n\n\u003c/p>\u003ch3>Recipe method:\u003c/h3>\n\u003cp>1. With a stand mixer or electric hand beater, beat shortening, sugar, xanthan gum, and guar gum until well mixed. Add in egg yolks and beat for 1 minute, then add vanilla and molasses and mix until well incorporated.\u003c/p>\n\u003cp>2. Add gluten-free flour mix, sweet rice flour, baking soda, cinnamon, ginger, cloves, allspice, and salt. Beat until you've got a smooth dough. Roll dough out between two pieces of parchment until it is 1/2-inch thick and refrigerate for 1 hour. \u003c/p>\n\u003cp>3. Remove dough from fridge and cut with cookie cutters. Remove the excess dough from between the shapes and cut the parchment around the cookies with a pair of scissors. Gently move the cookies with their attached parchment to a cookie sheet and place the baking sheet in the refrigerator to keep the cookies chilled. Repeat until you've used up all the dough. \u003c/p>\n\u003cp>4. Once all the dough has been cut with cookie cutters and the shapes are arranged on a baking sheet, place the baking sheets in the refrigerator for 30 minutes. Preheat the oven to 350° while they are chilling.\u003c/p>\n\u003cp>5. Bake cookies for 7 minutes. Remove from oven and allow to cool on pan for 5 minutes before moving the cookies, with their attached piece of parchment, to a cooling rack. Allow to cool fully before decorating.\u003c/p>\n\u003cp>6. Decorate cookies by piping with your favorite decorating icing and then sprinkling with colorful sprinkles. The sky's the limit!\u003c/p>\n\u003cp>\u003cstrong>Looking for more gluten-free holiday cookies?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.wasabimon.com/archive/linzer-cookies/\" title=\"Gluten Free Linzer Cookies Recipe\">Gluten-Free Linzer Cookies\u003c/a>\u003cbr>\n\u003ca href=\"http://www.adventuresofaglutenfreemom.com/2009/11/gf-gingerbread-house/\" title=\"Gluten-Free Gingerbread House\">Gluten Free Gingerbread House\u003c/a>\u003cbr>\n\u003ca href=\"http://www.thespunkycoconut.com/2010/12/christmas-cookies-gluten-free.html\" title=\"Gluten Free Christmas Stars\">Gluten-Free Christmas Stars\u003c/a>\u003cbr>\n\u003ca href=\"http://tastyeatsathome.wordpress.com/2009/12/23/last-minute-christmas-treats-toffee-and-ginger-chip-teff-cookies/\" title=\"Toffee and Ginger Chip Teff Cookies\">Last-Minute Christmas Treats – Toffee and Ginger Chip Teff Cookies\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men4.jpg\" alt=\"Gluten Free Gingerbread Cookies Recipe\" title=\"Gluten Free Gingerbread Cookies Recipe\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-19952\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Best Bay Area Gluten-Free Pizzas",
"title": "The Best Bay Area Gluten-Free Pizzas",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-pizza-small.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-pizza-small.jpg\" alt=\"Gluten-Free Pizza\" title=\"Gluten-Free Pizza\" width=\"250\" height=\"374\" class=\"alignleft size-full wp-image-19316\">\u003c/a>\u003c/p>\n\u003cp>Pizza is probably America's favorite default dinner, but it's a dish that a lot of people take for granted. When the average person is hungry, it's easy to call a favorite delivery place or walk down to a local pizzeria to grab a slice. Pizza is cheap, portable, incredibly savory, and seems to have an eternal half-life when left on a unrefrigerated countertop. It makes sense that it claims the position as America's favorite food.\u003c/p>\n\u003cp>But what if you can't eat the primary component of pizza, the part on which all savory toppings rely -- the crust? For decades, gluten-free folk were out of luck. Aside from making any number of pizza-like concoctions at home, it was all but impossible to order for delivery or find a sit-down place where you could enjoy a pie with your friends. Pizza, as heartbreaking as it sounds, was off limits. Serious fail.\u003c/p>\n\u003cp>\u003cstrong>GLUTEN-FREE PIZZA PLACES AROUND THE BAY AREA\u003c/strong>\u003cbr>\nI know I keep saying how lucky we are to live in the Bay Area, where a huge variety of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/30/gluten-free-bakeries-bring-holiday-cheer/\" title=\"Gluten-Free Bakeries\">gluten-free options are available to everyone\u003c/a>. We live in a place where, on a moment's notice, anyone with a gluten-free constitution can get an allergy-friendly baguette at a local bakery and cupcakes at the supermarkets. So what about pizza? Thankfully, we have many awesome pizzerias around the San Francisco Bay that serve up a dish so good, so dripping with ooey-gooey mozzarella and fresh pepperoni, that you've never miss regular, gluten-laden pizza again. Here are a few of my favorite places.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Moraga: Pennini's Ristorante Italiano\u003c/strong>\u003cbr>\n\u003ca href=\"http://penninis.com/\" title=\"Gluten-Free Pizza Moraga\">Pennini's Ristorante Italiano\u003c/a> is tucked away in the Rheem Valley area of Moraga, a town hidden on the south side of Highway 24, halfway between Oakland and Concord. I visited Pannini's with a friend who used to live nearby. He claimed to have found the best gluten-free pizza on the face of the planet, and me being the suspicious foodie that I am, I scoffed. That night we visited the restaurant, and I was shocked to find a pizza crust that rivaled most regular pizzas that I've eaten in my life. The soft, thin crust was filled with a perfectly stretchy mozzarella cheese and a ton of spicy pepperoni. Suffice it to say, this has become one of my favorite pizza places. Note: Last I heard they were planning on carrying gluten-free beer, though I can't say for sure if they sell it at the moment.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Pennini's Ristorante Italiano\u003c/strong>\u003cbr>\n1375 Moraga Way, Suite D\u003cbr>\nMoraga, CA 94556\u003cbr>\n(925) 376-1515\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Oakland: Pizza Rustica\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.caferustica.com/pizzarustica/\" title=\"Gluten-Free Pizza Oakland\">Pizza Rustica\u003c/a> in Oakland is a favorite place of mine, mostly because they deliver gluten-free pizza right to my house. They use crusts made by Patti Furey Crane over at \u003ca href=\"http://www.mariposabaking.com\" title=\"gluten-free Pizza Crust\">Oakland's Mariposa Baking Company\u003c/a>, another East Bay gluten-free business. While Rustica offers your standard pizza flavors -- margherita, meat lovers, and straight cheese -- you'll also find a delightfully creative selection of pizzas that you've probably never tried before:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Salsiccia:\u003c/strong> Fresh house-made Italian fennel sausage, garlic, house-made tomato sauce\u003c/li>\n\u003cli>\u003cstrong>Capricciosa:\u003c/strong> Smoked lean ham, marinated artichoke hearts, roasted garlic, Kalamata olives, Roma tomatoes\u003c/li>\n\u003cli>\u003cstrong>Hellenic:\u003c/strong> Tomatoes, roasted eggplant, Kalamata olives, feta and garlic\u003c/li>\n\u003cli>\u003cstrong>Carnivore:\u003c/strong> Molinari Pepperoni, house-made Italian fennel sausage, pancetta, spicy cajun sausage, garlic and tomato sauce\u003c/li>\n\u003c/ul>\n\u003cp>Really, how could you go wrong with toppings like that?\u003c/p>\n\u003cp>\u003cstrong>Pizza Rustica\u003c/strong>\u003cbr>\n5422 College Ave\u003cbr>\nOakland, CA 94618\u003cbr>\n(510) 654-1601\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>San Francisco: Eagle Pizzeria\u003c/strong>\u003cbr>\nIf you're in San Francisco and you're looking for a quaint little sit-down pizzeria, check out \u003ca href=\"http://www.yelp.com/biz/eagle-pizzeria-san-francisco\">Eagle Pizzeria\u003c/a> in the Sunset. A recent convert to the gluten-free army, the owners of Eagle are intent of offering some of the best gluten-free pizza in SF. With a solid lineup of toppings and a fanatical neighborhood following, Eagle Pizzeria is sure to sate that reptilian PIZZA-NOW urge that has become a huge part of American physiology.\u003c/p>\n\u003cp>\u003cstrong>Eagle Pizzeria\u003c/strong>\u003cbr>\n1712 Taraval Street\u003cbr>\nSan Francisco, CA 94116\u003cbr>\n(415) 566-3113\u003c/p>\n\u003chr>\n\u003cstrong>All Over: Amici's East Coast Pizzeria\u003c/strong>\u003cbr>\nBeing a fan of paper-thin crust on my pizza, I always missed dining at \u003ca href=\"http://www.amicis.com/\" title=\"Gluten-Free Pizza Bay Area\">Amici's Pizza\u003c/a> once I learned that I was unable to eat gluten. Then, last year, a friend informed me that they started making a gluten-free pizza that very closely resembled their regular pie. I jumped at the chance and headed down to their Menlo Park location that very night, and was stoked to find that indeed, their gluten-free pizza was just as good as the regular Amici's offerings I'd grown to love.\n\u003cp>With several locations throughout the Bay Area that span the South Bay, North Bay, East Bay, Peninsula, and San Francisco, there's no doubt that you live within a half-hour drive of one of their shops. While many of their locations already carry the gluten-free menu, some are still implementing the change -- so I recommend you call ahead of time to make sure your local Amici's can meet your dietary requirements.\u003c/p>\n\u003cp>\u003cstrong>Amici's East Coast Pizzeria Locations\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Cupertino\u003c/li>\n\u003cli>Danville\u003c/li>\n\u003cli>Dublin\u003c/li>\n\u003cli>Menlo Park\u003c/li>\n\u003cli>Mountain View\u003c/li>\n\u003cli>Redwood Shores\u003c/li>\n\u003cli>San Francisco\u003c/li>\n\u003cli>San Jose\u003c/li>\n\u003cli>San Mateo\u003c/li>\n\u003cli>San Rafael\u003c/li>\n\u003cli>Vacaville\u003c/li>\n\u003cli>\u003ca href=\"http://www.amicis.com/locations.asp\" title=\"Amici's Pizza Locations\">Complete list of Bay Area locations\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Make it at Home!\u003c/strong>\u003cbr>\nIf you're interested in making your own gluten-free pizza at home, locals will tell you that the best prepared pizza crusts come from \u003ca href=\"http://www.mariposabaking.com/products/breads/pizza.html\" title=\"gluten-free Pizza Crust\">Oakland's Mariposa Baking Company\u003c/a>. They sell crusts frozen in packs of two, and they slip easily into a freezer for future nomming. Mariposa Baking also sells pizza by the slice for lunch, with a wide variety of exciting configurations that change by the day. If you're in Oakland and miss those days when you could just pop into a pizza place for a quick slice, I highly recommend stopping by -- and grabbing a handful of the bakery's other goodies, such as brownies, cupcakes, and coconut lemon bars. It's gluten-free heaven, I tell ya!\u003c/p>\n\n",
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"excerpt": "The Bay Area is home to some of the best gluten-free pizza in the state. No matter where you're located around the bay, there's a fresh, hot gluten-free pizza nearby.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-pizza-small.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-pizza-small.jpg\" alt=\"Gluten-Free Pizza\" title=\"Gluten-Free Pizza\" width=\"250\" height=\"374\" class=\"alignleft size-full wp-image-19316\">\u003c/a>\u003c/p>\n\u003cp>Pizza is probably America's favorite default dinner, but it's a dish that a lot of people take for granted. When the average person is hungry, it's easy to call a favorite delivery place or walk down to a local pizzeria to grab a slice. Pizza is cheap, portable, incredibly savory, and seems to have an eternal half-life when left on a unrefrigerated countertop. It makes sense that it claims the position as America's favorite food.\u003c/p>\n\u003cp>But what if you can't eat the primary component of pizza, the part on which all savory toppings rely -- the crust? For decades, gluten-free folk were out of luck. Aside from making any number of pizza-like concoctions at home, it was all but impossible to order for delivery or find a sit-down place where you could enjoy a pie with your friends. Pizza, as heartbreaking as it sounds, was off limits. Serious fail.\u003c/p>\n\u003cp>\u003cstrong>GLUTEN-FREE PIZZA PLACES AROUND THE BAY AREA\u003c/strong>\u003cbr>\nI know I keep saying how lucky we are to live in the Bay Area, where a huge variety of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/30/gluten-free-bakeries-bring-holiday-cheer/\" title=\"Gluten-Free Bakeries\">gluten-free options are available to everyone\u003c/a>. We live in a place where, on a moment's notice, anyone with a gluten-free constitution can get an allergy-friendly baguette at a local bakery and cupcakes at the supermarkets. So what about pizza? Thankfully, we have many awesome pizzerias around the San Francisco Bay that serve up a dish so good, so dripping with ooey-gooey mozzarella and fresh pepperoni, that you've never miss regular, gluten-laden pizza again. Here are a few of my favorite places.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Moraga: Pennini's Ristorante Italiano\u003c/strong>\u003cbr>\n\u003ca href=\"http://penninis.com/\" title=\"Gluten-Free Pizza Moraga\">Pennini's Ristorante Italiano\u003c/a> is tucked away in the Rheem Valley area of Moraga, a town hidden on the south side of Highway 24, halfway between Oakland and Concord. I visited Pannini's with a friend who used to live nearby. He claimed to have found the best gluten-free pizza on the face of the planet, and me being the suspicious foodie that I am, I scoffed. That night we visited the restaurant, and I was shocked to find a pizza crust that rivaled most regular pizzas that I've eaten in my life. The soft, thin crust was filled with a perfectly stretchy mozzarella cheese and a ton of spicy pepperoni. Suffice it to say, this has become one of my favorite pizza places. Note: Last I heard they were planning on carrying gluten-free beer, though I can't say for sure if they sell it at the moment.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Pennini's Ristorante Italiano\u003c/strong>\u003cbr>\n1375 Moraga Way, Suite D\u003cbr>\nMoraga, CA 94556\u003cbr>\n(925) 376-1515\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Oakland: Pizza Rustica\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.caferustica.com/pizzarustica/\" title=\"Gluten-Free Pizza Oakland\">Pizza Rustica\u003c/a> in Oakland is a favorite place of mine, mostly because they deliver gluten-free pizza right to my house. They use crusts made by Patti Furey Crane over at \u003ca href=\"http://www.mariposabaking.com\" title=\"gluten-free Pizza Crust\">Oakland's Mariposa Baking Company\u003c/a>, another East Bay gluten-free business. While Rustica offers your standard pizza flavors -- margherita, meat lovers, and straight cheese -- you'll also find a delightfully creative selection of pizzas that you've probably never tried before:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Salsiccia:\u003c/strong> Fresh house-made Italian fennel sausage, garlic, house-made tomato sauce\u003c/li>\n\u003cli>\u003cstrong>Capricciosa:\u003c/strong> Smoked lean ham, marinated artichoke hearts, roasted garlic, Kalamata olives, Roma tomatoes\u003c/li>\n\u003cli>\u003cstrong>Hellenic:\u003c/strong> Tomatoes, roasted eggplant, Kalamata olives, feta and garlic\u003c/li>\n\u003cli>\u003cstrong>Carnivore:\u003c/strong> Molinari Pepperoni, house-made Italian fennel sausage, pancetta, spicy cajun sausage, garlic and tomato sauce\u003c/li>\n\u003c/ul>\n\u003cp>Really, how could you go wrong with toppings like that?\u003c/p>\n\u003cp>\u003cstrong>Pizza Rustica\u003c/strong>\u003cbr>\n5422 College Ave\u003cbr>\nOakland, CA 94618\u003cbr>\n(510) 654-1601\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>San Francisco: Eagle Pizzeria\u003c/strong>\u003cbr>\nIf you're in San Francisco and you're looking for a quaint little sit-down pizzeria, check out \u003ca href=\"http://www.yelp.com/biz/eagle-pizzeria-san-francisco\">Eagle Pizzeria\u003c/a> in the Sunset. A recent convert to the gluten-free army, the owners of Eagle are intent of offering some of the best gluten-free pizza in SF. With a solid lineup of toppings and a fanatical neighborhood following, Eagle Pizzeria is sure to sate that reptilian PIZZA-NOW urge that has become a huge part of American physiology.\u003c/p>\n\u003cp>\u003cstrong>Eagle Pizzeria\u003c/strong>\u003cbr>\n1712 Taraval Street\u003cbr>\nSan Francisco, CA 94116\u003cbr>\n(415) 566-3113\u003c/p>\n\u003chr>\n\u003cstrong>All Over: Amici's East Coast Pizzeria\u003c/strong>\u003cbr>\nBeing a fan of paper-thin crust on my pizza, I always missed dining at \u003ca href=\"http://www.amicis.com/\" title=\"Gluten-Free Pizza Bay Area\">Amici's Pizza\u003c/a> once I learned that I was unable to eat gluten. Then, last year, a friend informed me that they started making a gluten-free pizza that very closely resembled their regular pie. I jumped at the chance and headed down to their Menlo Park location that very night, and was stoked to find that indeed, their gluten-free pizza was just as good as the regular Amici's offerings I'd grown to love.\n\u003cp>With several locations throughout the Bay Area that span the South Bay, North Bay, East Bay, Peninsula, and San Francisco, there's no doubt that you live within a half-hour drive of one of their shops. While many of their locations already carry the gluten-free menu, some are still implementing the change -- so I recommend you call ahead of time to make sure your local Amici's can meet your dietary requirements.\u003c/p>\n\u003cp>\u003cstrong>Amici's East Coast Pizzeria Locations\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Cupertino\u003c/li>\n\u003cli>Danville\u003c/li>\n\u003cli>Dublin\u003c/li>\n\u003cli>Menlo Park\u003c/li>\n\u003cli>Mountain View\u003c/li>\n\u003cli>Redwood Shores\u003c/li>\n\u003cli>San Francisco\u003c/li>\n\u003cli>San Jose\u003c/li>\n\u003cli>San Mateo\u003c/li>\n\u003cli>San Rafael\u003c/li>\n\u003cli>Vacaville\u003c/li>\n\u003cli>\u003ca href=\"http://www.amicis.com/locations.asp\" title=\"Amici's Pizza Locations\">Complete list of Bay Area locations\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Make it at Home!\u003c/strong>\u003cbr>\nIf you're interested in making your own gluten-free pizza at home, locals will tell you that the best prepared pizza crusts come from \u003ca href=\"http://www.mariposabaking.com/products/breads/pizza.html\" title=\"gluten-free Pizza Crust\">Oakland's Mariposa Baking Company\u003c/a>. They sell crusts frozen in packs of two, and they slip easily into a freezer for future nomming. Mariposa Baking also sells pizza by the slice for lunch, with a wide variety of exciting configurations that change by the day. If you're in Oakland and miss those days when you could just pop into a pizza place for a quick slice, I highly recommend stopping by -- and grabbing a handful of the bakery's other goodies, such as brownies, cupcakes, and coconut lemon bars. It's gluten-free heaven, I tell ya!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-gingerbread-men-e1291074348602.jpg\" alt=\"Gluten Free Gingerbread Men\" title=\"Gluten Free Gingerbread Men\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19254\">\u003c/p>\n\u003cp>December is just about here, which means that bakeries are beginning to roll out their annual holiday treats. Those of us with a gluten allergy don't have to sit idly by, watching as our friends and loved ones enjoy a bevy of baked goods -- we live in the Bay Area, where gluten-free bakeries are popping up in many major cities (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/06/the-best-bay-area-gluten-free-pizzas/\" title=\"Bay Area Gluten Free Pizzerias\" target=\"_blank\">along with pizza places\u003c/a>!).\u003c/p>\n\u003cp>Take, for example, \u003ca href=\"http://www.zestbakery.com/\" title=\"Bay Area gluten-free Bakery\">Zest Bakery\u003c/a>, an independent shop that recently opened in San Carlos. Located right off of Laurel Avenue, this cheerful bakery was opened by Patrick Luke and Charissa Fleischer, two sweets-loving newlyweds. A true family affair, Zest also features gluten-free mini-cheesecakes made by Charissa's sister, Cynthia, the mastermind behind the \u003ca href=\"http://www.anticupcakeco.com/\" title=\"Mini Cheesecakes\">the AntiCupcake Company\u003c/a> (her motto is \"Down with the Cupcake! Up with the Cheesecake!\").\u003c/p>\n\u003cp>Here are just a few of the tasty holiday treats you'll find at Zest:\u003c/p>\n\u003cul>\n\u003cli>Pies: pecan pie, pumpkin pie, berry pie, Dutch apple pie with dulce de leche - some pies can be made dairy-free as well\u003c/li>\n\u003cli>Cheesecake: pumpkin pie cheesecake, vanilla bean cheesecake, cranberry congnac cheesecake, eggnog cheesecake, mini firehouse smores cheesecake\u003c/li>\n\u003cli>Breads: white dinner rolls, multigrain rolls, cornbread rolls\u003c/li>\n\u003cli>Gingerbread men\u003c/li>\n\u003cli>A gluten-free holiday survival kit\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Zest Bakery\u003c/strong>\u003cbr>\n1224 Arroyo\u003cbr>\nSan Carlos, CA 94070\u003cbr>\n(650) 241-ZEST (9378)\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/zestbakery\">@zestbakery\u003c/a>\u003c/p>\n\u003chr>\n\u003cp>Another gluten-free bakery to recently appear in the Bay Area is Oakland's \u003ca href=\"http://www.goodchemistrybaking.com/\" title=\"Oakland gluten-free Bakery\">Good Chemistry Baking\u003c/a>. Started by Jane and Rick O'Hara and serving up espresso, baked goods, and a wide selection of deli offerings, Good Chemistry has become an everyday stop for the locals of the Grand Lake area. This holiday season Jane and Rick have packed their pastry cases with a great selection of holiday favorites:\u003c/p>\n\u003cul>\n\u003cli>Gingerbread loaves and cookies\u003c/li>\n\u003cli>Tea loaves: cranberry nut and lemon poppyseed\u003c/li>\n\u003cli>Linzer torte cookies\u003c/li>\n\u003cli>Dinner rolls and stuffing cubes\u003c/li>\n\u003cli>\u003ca href=\"http://iamglutenfree.blogspot.com/2006/10/gluten-free-challah-to-write-home.html\" title=\"Gluten-Free Challah Recipe\">Challah\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Good Chemistry Baking\u003c/strong>\u003cbr>\n3249 Grand Avenue\u003cbr>\nOakland, CA 94610\u003cbr>\n(510) 350-7190\u003c/p>\n\u003chr>\n\u003cp>It wouldn't be the holiday season without a stop at \u003ca href=\"http://www.mariposabaking.com/\" title=\"East Bay Gluten-Free Bakery\">Mariposa Baking Company\u003c/a>, located in Oakland on Telegraph Avenue. Now an East Bay mainstay, Mariposa Baking has been baking up some of the best gluten-free brownies, muffins, and pizza crusts since 2004. Owner Patti Furey Crane is known for her creative goodies, so you're sure to find a range of delicious offerings in her display case. If you're in the northern Peninsula, you can also get Mariposa Baking baked goods at San Bruno's \u003ca href=\"http://carrotscoffeeandtea.com/\" title=\"San Bruno Gluten Free Coffee Shop\">Carrot's Coffee & Tea\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Worth mentioning: once you're done shopping at Mariposa, head next door to \u003ca href=\"http://www.winemineco.com/\" title=\"Oakland Wine Shop\">The Wine Mine\u003c/a>, where owner David Sharp stocks a great selection of gluten-free beers to take the edge off after a day of holiday shopping.\u003c/p>\n\u003cp>\u003cstrong>Mariposa Baking Company\u003c/strong>\u003cbr>\n\u003cstrong>The Wine Mine\u003c/strong>\u003cbr>\n5427 Telegraph Ave\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 595-0955\u003c/p>\n\u003chr>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cranberry-bread-pudding21.png\" alt=\"Cranberry-Cognac Bread Pudding \" title=\"Cranberry-Cognac Bread Pudding \" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-19376\">\u003c/p>\n\u003cp>Zest bakery has generous shared one of their most popular recipes: cranberry-cognac bread pudding. This dessert is so simple, you won't even need a \u003ca href=\"http://www.wasabimon.com/archive/basic-gluten-free-flour-mix-recipe/\" title=\"gluten-free Flour Recipe\">special gluten-free flour mix\u003c/a> to make it. You can just use the loaf of gluten-free bread that's been sitting in your freezer for the past month, waiting to be eaten, or \u003ca href=\"http://www.wasabimon.com/archive/gluten-free-brioche-recipe/\" title=\"Great gluten-free Bread Recipe\">make some homemade bread just for this dish\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Holiday Cranberry-Cognac Bread Pudding (Gluten-Free)\u003c/strong>\u003cbr>\n\u003cem>Compliments of Zest Bakery in San Carlos\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups fresh cranberries\u003cbr>\n1/4 cup cognac\u003cbr>\n3/4 cup water\u003cbr>\n2 tablespoons orange zest\u003cbr>\n3 cups granulated sugar, divided\u003cbr>\n3 cups cubed, stale \u003ca href=\"http://udisglutenfree.com/\" title=\"Great gluten-free Bread\">gluten-free bread\u003c/a>\u003cbr>\n6 large eggs, beaten\u003cbr>\n2 1/2 cups milk\u003cbr>\n2 teaspoons vanilla extract\u003cbr>\n2 teaspoons cinnamon\u003cbr>\n1 vanilla bean pod\u003cbr>\n4 tablespoons butter\u003cbr>\nCourse sugar or \u003ca href=\"http://bakingbites.com/2008/01/what-are-demerara-turbinado-and-muscovado-sugars/\" title=\"What is turbinado\">turbinado sugar\u003c/a> for sprinkling\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Pour cranberries, cognac, water, orange zest and 1 cup of the granulated sugar into a small pot and simmer on low for 20 minutes. Stir occasionally to keep from burning. Turn off the heat and set aside.\u003cbr>\n2. Preheat the oven to 350 degrees. Grease a 13 x 9 x 2-inch pan.\u003cbr>\n3. Arrange cubed bread in a single layer in the pan and spoon dollops of the cranberries over the bread. Add the remaining cubes of bread and spread with a few more spoonfuls of cranberries.\u003cbr>\n4. Mix together eggs, milk, vanilla extract, cinnamon, and the remaining 2 cups of granulated sugar in a bowl. Split the vanilla bean pod lengthwise and use the tip of the spoon to scrape out the vanilla caviar. Add the vanilla caviar to the egg and milk mixture and whisk until combined. Pour mixture over cubed bread and let sit for 10 minutes.\u003cbr>\n5. Dot with butter and sprinkle with turbinado sugar. Bake for 35 to 45 minutes, or until set. Remove from oven and allow to cool.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cranberry-bread-pudding1.png\" alt=\"Cranberry-Cognac Bread Pudding\" title=\"cranberry-bread-pudding1\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-19256\">\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-gingerbread-men.jpg\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-gingerbread-men-e1291074348602.jpg\" alt=\"Gluten Free Gingerbread Men\" title=\"Gluten Free Gingerbread Men\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19254\">\u003c/p>\n\u003cp>December is just about here, which means that bakeries are beginning to roll out their annual holiday treats. Those of us with a gluten allergy don't have to sit idly by, watching as our friends and loved ones enjoy a bevy of baked goods -- we live in the Bay Area, where gluten-free bakeries are popping up in many major cities (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/06/the-best-bay-area-gluten-free-pizzas/\" title=\"Bay Area Gluten Free Pizzerias\" target=\"_blank\">along with pizza places\u003c/a>!).\u003c/p>\n\u003cp>Take, for example, \u003ca href=\"http://www.zestbakery.com/\" title=\"Bay Area gluten-free Bakery\">Zest Bakery\u003c/a>, an independent shop that recently opened in San Carlos. Located right off of Laurel Avenue, this cheerful bakery was opened by Patrick Luke and Charissa Fleischer, two sweets-loving newlyweds. A true family affair, Zest also features gluten-free mini-cheesecakes made by Charissa's sister, Cynthia, the mastermind behind the \u003ca href=\"http://www.anticupcakeco.com/\" title=\"Mini Cheesecakes\">the AntiCupcake Company\u003c/a> (her motto is \"Down with the Cupcake! Up with the Cheesecake!\").\u003c/p>\n\u003cp>Here are just a few of the tasty holiday treats you'll find at Zest:\u003c/p>\n\u003cul>\n\u003cli>Pies: pecan pie, pumpkin pie, berry pie, Dutch apple pie with dulce de leche - some pies can be made dairy-free as well\u003c/li>\n\u003cli>Cheesecake: pumpkin pie cheesecake, vanilla bean cheesecake, cranberry congnac cheesecake, eggnog cheesecake, mini firehouse smores cheesecake\u003c/li>\n\u003cli>Breads: white dinner rolls, multigrain rolls, cornbread rolls\u003c/li>\n\u003cli>Gingerbread men\u003c/li>\n\u003cli>A gluten-free holiday survival kit\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Zest Bakery\u003c/strong>\u003cbr>\n1224 Arroyo\u003cbr>\nSan Carlos, CA 94070\u003cbr>\n(650) 241-ZEST (9378)\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/zestbakery\">@zestbakery\u003c/a>\u003c/p>\n\u003chr>\n\u003cp>Another gluten-free bakery to recently appear in the Bay Area is Oakland's \u003ca href=\"http://www.goodchemistrybaking.com/\" title=\"Oakland gluten-free Bakery\">Good Chemistry Baking\u003c/a>. Started by Jane and Rick O'Hara and serving up espresso, baked goods, and a wide selection of deli offerings, Good Chemistry has become an everyday stop for the locals of the Grand Lake area. This holiday season Jane and Rick have packed their pastry cases with a great selection of holiday favorites:\u003c/p>\n\u003cul>\n\u003cli>Gingerbread loaves and cookies\u003c/li>\n\u003cli>Tea loaves: cranberry nut and lemon poppyseed\u003c/li>\n\u003cli>Linzer torte cookies\u003c/li>\n\u003cli>Dinner rolls and stuffing cubes\u003c/li>\n\u003cli>\u003ca href=\"http://iamglutenfree.blogspot.com/2006/10/gluten-free-challah-to-write-home.html\" title=\"Gluten-Free Challah Recipe\">Challah\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Good Chemistry Baking\u003c/strong>\u003cbr>\n3249 Grand Avenue\u003cbr>\nOakland, CA 94610\u003cbr>\n(510) 350-7190\u003c/p>\n\u003chr>\n\u003cp>It wouldn't be the holiday season without a stop at \u003ca href=\"http://www.mariposabaking.com/\" title=\"East Bay Gluten-Free Bakery\">Mariposa Baking Company\u003c/a>, located in Oakland on Telegraph Avenue. Now an East Bay mainstay, Mariposa Baking has been baking up some of the best gluten-free brownies, muffins, and pizza crusts since 2004. Owner Patti Furey Crane is known for her creative goodies, so you're sure to find a range of delicious offerings in her display case. If you're in the northern Peninsula, you can also get Mariposa Baking baked goods at San Bruno's \u003ca href=\"http://carrotscoffeeandtea.com/\" title=\"San Bruno Gluten Free Coffee Shop\">Carrot's Coffee & Tea\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Worth mentioning: once you're done shopping at Mariposa, head next door to \u003ca href=\"http://www.winemineco.com/\" title=\"Oakland Wine Shop\">The Wine Mine\u003c/a>, where owner David Sharp stocks a great selection of gluten-free beers to take the edge off after a day of holiday shopping.\u003c/p>\n\u003cp>\u003cstrong>Mariposa Baking Company\u003c/strong>\u003cbr>\n\u003cstrong>The Wine Mine\u003c/strong>\u003cbr>\n5427 Telegraph Ave\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 595-0955\u003c/p>\n\u003chr>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cranberry-bread-pudding21.png\" alt=\"Cranberry-Cognac Bread Pudding \" title=\"Cranberry-Cognac Bread Pudding \" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-19376\">\u003c/p>\n\u003cp>Zest bakery has generous shared one of their most popular recipes: cranberry-cognac bread pudding. This dessert is so simple, you won't even need a \u003ca href=\"http://www.wasabimon.com/archive/basic-gluten-free-flour-mix-recipe/\" title=\"gluten-free Flour Recipe\">special gluten-free flour mix\u003c/a> to make it. You can just use the loaf of gluten-free bread that's been sitting in your freezer for the past month, waiting to be eaten, or \u003ca href=\"http://www.wasabimon.com/archive/gluten-free-brioche-recipe/\" title=\"Great gluten-free Bread Recipe\">make some homemade bread just for this dish\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Holiday Cranberry-Cognac Bread Pudding (Gluten-Free)\u003c/strong>\u003cbr>\n\u003cem>Compliments of Zest Bakery in San Carlos\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups fresh cranberries\u003cbr>\n1/4 cup cognac\u003cbr>\n3/4 cup water\u003cbr>\n2 tablespoons orange zest\u003cbr>\n3 cups granulated sugar, divided\u003cbr>\n3 cups cubed, stale \u003ca href=\"http://udisglutenfree.com/\" title=\"Great gluten-free Bread\">gluten-free bread\u003c/a>\u003cbr>\n6 large eggs, beaten\u003cbr>\n2 1/2 cups milk\u003cbr>\n2 teaspoons vanilla extract\u003cbr>\n2 teaspoons cinnamon\u003cbr>\n1 vanilla bean pod\u003cbr>\n4 tablespoons butter\u003cbr>\nCourse sugar or \u003ca href=\"http://bakingbites.com/2008/01/what-are-demerara-turbinado-and-muscovado-sugars/\" title=\"What is turbinado\">turbinado sugar\u003c/a> for sprinkling\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Pour cranberries, cognac, water, orange zest and 1 cup of the granulated sugar into a small pot and simmer on low for 20 minutes. Stir occasionally to keep from burning. Turn off the heat and set aside.\u003cbr>\n2. Preheat the oven to 350 degrees. Grease a 13 x 9 x 2-inch pan.\u003cbr>\n3. Arrange cubed bread in a single layer in the pan and spoon dollops of the cranberries over the bread. Add the remaining cubes of bread and spread with a few more spoonfuls of cranberries.\u003cbr>\n4. Mix together eggs, milk, vanilla extract, cinnamon, and the remaining 2 cups of granulated sugar in a bowl. Split the vanilla bean pod lengthwise and use the tip of the spoon to scrape out the vanilla caviar. Add the vanilla caviar to the egg and milk mixture and whisk until combined. Pour mixture over cubed bread and let sit for 10 minutes.\u003cbr>\n5. Dot with butter and sprinkle with turbinado sugar. Bake for 35 to 45 minutes, or until set. Remove from oven and allow to cool.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cranberry-bread-pudding1.png\" alt=\"Cranberry-Cognac Bread Pudding\" title=\"cranberry-bread-pudding1\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-19256\">\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-gingerbread-men.jpg\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg class=\"size-full wp-image-18581\" title=\"Gluten-Free Dinner Rolls Recipe\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-dinner-rolls12.jpg\" alt=\"Gluten-Free Dinner Rolls Recipe\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Gluten-Free Dinner Rolls. Photo by Jeanne Sauvage\u003c/em>\u003c/p>\n\u003cp>Thanksgiving, routinely a flour-heavy culinary event, is my favorite holiday -- so you can imagine what a bummer it was to learn that gluten was a key factor in the health problems I'd been battling for many years. While I was relieved to find the culprit in my health drama, I have to say that a lifetime of Thanksgivings sans pie, stuffing and dinner rolls made for a grim holiday season indeed.\u003c/p>\n\u003cp>I'm never one to back down from a challenge. Slowly, as I learned to bake using a completely new set of rules, I discovered that gluten-free baked goods can rival their wheaty counterparts. I learned how to make a gluten-free version of \u003ca title=\"Gluten-Free Vegan Thanksgiving Stuffing Recipe\" href=\"http://www.wasabimon.com/archive/thanksgiving-stuffing-recipe/\">Thanksgiving stuffing\u003c/a>, a \u003ca title=\"Gluten-Free Butternut Squash Pie\" href=\"http://www.npr.org/templates/story/story.php?storyId=120503651\">fantastic butternut squash pie\u003c/a>, and everything else that a normal person would sit down to enjoy with their loved ones. Sure, at first my family balked at my \"weird\" cornbread, but once they came around, they discovered that what I was making tasted good. Actually, I'd venture to say that my from-scratch versions tasted \u003cem>better\u003c/em> than a lot of the prefab, processed stuff that my family normally layed out on the table during the holidays. But that's another post.\u003c/p>\n\u003cp>Somewhere out there, I know there's a person who's just gotten a diagnosis of \u003ca href=\"http://www.celiac.org/index.php?option=com_content&view=article&id=3&Itemid=34\">celiac disease\u003c/a>, or maybe someone they love has gotten the diagnosis. Either way, they're suddenly in a similar position as I was all those years ago, wondering what the hell to make for Thanksgiving dinner when you can't use white flour. Well, guess what? You're in luck! These days gluten-free resources are ripe for the picking, unlike a decade ago when they'd look at you funny if you walked into the grocery store and asked for brown rice flour and \u003ca title=\"Xanthan Gum\" href=\"http://www.bobsredmill.com/xanthan-gum.html\">xanthan gum\u003c/a>. Now, \u003ca title=\"Elana's Pantry\" href=\"http://www.elanaspantry.com/\">gluten-free blogs\u003c/a> abound and bookstores have entire shelves dedicated to \u003ca title=\"Gluten-Free Girl and the Chef\" href=\"http://www.amazon.com/exec/obidos/ASIN/0470419717/kqedorg-20\">gluten-free cooking\u003c/a>. To say we live in a time of gluten free bounty would be an understatement.\u003c/p>\n\u003cp>So what did I miss most about Thanksgiving once I learned I was gluten intolerant? What was the first thing I just had to recreate so that I could enjoy this holiday like a normal person? You might laugh at the simplicity of my needs, but I'll share anyways: it was the humble dinner roll. More than anything, I wanted a soft, warm roll that I could spread with a swath of sweet cream butter and soak up the pools of meaty gravy on my plate.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This year I found a gluten-free dinner roll recipe that puts mine to shame. This recipe comes from Jeanne Sauvage, an intrepid gluten-free baker who chronicles her adventures at \u003ca title=\"Gluten-Free Dinner Rolls Recipe\" href=\"http://www.artofglutenfreebaking.com/2009/11/dinner-rolls-gluten-free-revised-22810/\">The Art of Gluten-Free Baking\u003c/a>. These light, airy rolls are perfect for soaking up any leftover turkey goodness, or for enjoying on their own whenever the carb fiend demands more than a bowl of rice.\u003c/p>\n\u003cp>\u003cimg class=\"size-full wp-image-18582\" title=\"Gluten-Free Dinner Rolls Recipe\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-dinner-rolls22.jpg\" alt=\"Gluten-Free Dinner Rolls Recipe\" width=\"500\" height=\"411\">\u003cbr>\n\u003cem>Photo by Jeanne Sauvage\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Dinner Rolls for Thanksgiving\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>By Jeanne Sauvage of \u003ca title=\"The Art of Gluten-Free Baking\" href=\"http://www.artofglutenfreebaking.com/\">The Art of Gluten-Free Baking\u003c/a>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> about 20 rolls\u003c/p>\n\u003cp>\u003cstrong>Ingredients for Jeanne's gluten-free all-purpose flour mix:\u003c/strong>\u003cbr>\n1 1/4 cup brown rice flour\u003cbr>\n1 1/4 cup white rice flour\u003cbr>\n1 cup tapioca flour\u003cbr>\n1 cup \u003ca title=\"Sweet White Rice Flour\" href=\"http://www.bobsredmill.com/sweet-white-rice-flour.html\">sweet rice flour\u003c/a>\u003cbr>\n2 scant teaspoons xanthan gum\u003c/p>\n\u003cp>\u003cstrong>Prepare the flour mix:\u003c/strong>\u003c/p>\n\u003cp>1. Sift ingredients together and store in the refrigerator.\u003c/p>\n\u003cp>\u003cstrong>Ingredients for dinner rolls:\u003c/strong>\u003cbr>\nMelted butter for pan and brushing tops of rolls\u003cbr>\nTapioca flour for coating pan\u003cbr>\n1/4 cup sugar\u003cbr>\n2 cups warm (not hot) milk\u003cbr>\n2 tablespoons active dry yeast, such as Red Star\u003cbr>\n3 cups Jeanne's gluten-free all-purpose flour mix (recipe above)\u003cbr>\n1 tablespoon xanthan gum\u003cbr>\n4 teaspoons baking powder\u003cbr>\n1 teaspoon salt\u003cbr>\n2 large eggs\u003cbr>\n2 teaspoons apple cider vinegar\u003cbr>\n1/4 cup vegetable oil\u003c/p>\n\u003cp>\u003cstrong>Prepare the gluten-free dinner rolls:\u003c/strong>\u003c/p>\n\u003cp>1. Butter muffin tins well and dust with flour.\u003c/p>\n\u003cp>2. In a small bowl, whisk sugar into warm milk. Add yeast and whisk to dissolve. Set aside to allow the yeast time to proof -- you'll know this is happening when it starts to get foamy on top.\u003c/p>\n\u003cp>3. In a medium-sized bowl, mix together flour, xanthan gum, baking powder, and salt. Set aside.\u003c/p>\n\u003cp>4. In bowl of stand mixer, beat together eggs, apple cider vinegar and oil. Add yeast mixture, beat well, then add flour mixture, beating on high with paddle attachment for 3 minutes.\u003c/p>\n\u003cp>5. Spoon dough into prepared muffin tins, filling to 3/4 of each cup. With a butter knife that has been dipped in tapioca flour, cut a deep slash in the top of each roll. Don't worry if there's a little extra tapioca flour left on the rolls.\u003c/p>\n\u003cp>6. Preheat oven to 375 degrees. Put muffin tins on top of stove to rise in close proximity to warmth of the preheating stove. Let rise until they have just about doubled in bulk, about 40 minutes. Once rolls have risen, brush the top of each with melted butter and bake in preheated oven until the tops are a nice golden brown, about 20 minutes.\u003c/p>\n\u003cp>7. Remove rolls from tins and place them in a towel-lined basket to keep warm. These rolls keep well, although you'll probably eat them all the day you bake them!\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>I'd like to share a few more recipes that I've grown to love over the years as I crafted the perfect gluten-free Thanksgiving dinner spread. These dishes are from people who truly love -- and live -- the art of gluten-free eating. You'll find them not only satisfying, but seductive, gratifying, and tantalizing to every centimeter of your palate.\u003c/p>\n\u003cul>\n\u003cli>\u003ca title=\"Pumpkin Pie\" href=\"http://glutenfreegirl.blogspot.com/2006/11/who-needs-gluten-when-there-is-pumpkin.html\">Pumpkin pie\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"acorn squash with cranberry apple stuffing\" href=\"http://www.elanaspantry.com/acorn-squash-with-cranberry-apple-stuffing/\">Acorn squash with cranberry apple stuffing\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Beef and Mushroom Rice Bake with Cranberries\" href=\"http://glutenfreegoddess.blogspot.com/2007/10/cozy-autumn-rice-bake.html\">Beef and mushroom rice bake with cranberries\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Green Bean Shallot Salad & Champagne Vinaigrette\" href=\"http://cookitallergyfree.com/blog/2010/11/part-2-cranberry-citrus-sauce-green-bean-shallot-salad/\">Green bean shallot salad & champagne vinaigrette\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "So what did I miss most about Thanksgiving once I learned I was gluten intolerant? What was the first thing I just had to recreate so that I could enjoy this holiday like a normal person? You might laugh at the simplicity of my needs, but I'll share anyways: it was the humble dinner roll. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"size-full wp-image-18581\" title=\"Gluten-Free Dinner Rolls Recipe\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-dinner-rolls12.jpg\" alt=\"Gluten-Free Dinner Rolls Recipe\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Gluten-Free Dinner Rolls. Photo by Jeanne Sauvage\u003c/em>\u003c/p>\n\u003cp>Thanksgiving, routinely a flour-heavy culinary event, is my favorite holiday -- so you can imagine what a bummer it was to learn that gluten was a key factor in the health problems I'd been battling for many years. While I was relieved to find the culprit in my health drama, I have to say that a lifetime of Thanksgivings sans pie, stuffing and dinner rolls made for a grim holiday season indeed.\u003c/p>\n\u003cp>I'm never one to back down from a challenge. Slowly, as I learned to bake using a completely new set of rules, I discovered that gluten-free baked goods can rival their wheaty counterparts. I learned how to make a gluten-free version of \u003ca title=\"Gluten-Free Vegan Thanksgiving Stuffing Recipe\" href=\"http://www.wasabimon.com/archive/thanksgiving-stuffing-recipe/\">Thanksgiving stuffing\u003c/a>, a \u003ca title=\"Gluten-Free Butternut Squash Pie\" href=\"http://www.npr.org/templates/story/story.php?storyId=120503651\">fantastic butternut squash pie\u003c/a>, and everything else that a normal person would sit down to enjoy with their loved ones. Sure, at first my family balked at my \"weird\" cornbread, but once they came around, they discovered that what I was making tasted good. Actually, I'd venture to say that my from-scratch versions tasted \u003cem>better\u003c/em> than a lot of the prefab, processed stuff that my family normally layed out on the table during the holidays. But that's another post.\u003c/p>\n\u003cp>Somewhere out there, I know there's a person who's just gotten a diagnosis of \u003ca href=\"http://www.celiac.org/index.php?option=com_content&view=article&id=3&Itemid=34\">celiac disease\u003c/a>, or maybe someone they love has gotten the diagnosis. Either way, they're suddenly in a similar position as I was all those years ago, wondering what the hell to make for Thanksgiving dinner when you can't use white flour. Well, guess what? You're in luck! These days gluten-free resources are ripe for the picking, unlike a decade ago when they'd look at you funny if you walked into the grocery store and asked for brown rice flour and \u003ca title=\"Xanthan Gum\" href=\"http://www.bobsredmill.com/xanthan-gum.html\">xanthan gum\u003c/a>. Now, \u003ca title=\"Elana's Pantry\" href=\"http://www.elanaspantry.com/\">gluten-free blogs\u003c/a> abound and bookstores have entire shelves dedicated to \u003ca title=\"Gluten-Free Girl and the Chef\" href=\"http://www.amazon.com/exec/obidos/ASIN/0470419717/kqedorg-20\">gluten-free cooking\u003c/a>. To say we live in a time of gluten free bounty would be an understatement.\u003c/p>\n\u003cp>So what did I miss most about Thanksgiving once I learned I was gluten intolerant? What was the first thing I just had to recreate so that I could enjoy this holiday like a normal person? You might laugh at the simplicity of my needs, but I'll share anyways: it was the humble dinner roll. More than anything, I wanted a soft, warm roll that I could spread with a swath of sweet cream butter and soak up the pools of meaty gravy on my plate.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This year I found a gluten-free dinner roll recipe that puts mine to shame. This recipe comes from Jeanne Sauvage, an intrepid gluten-free baker who chronicles her adventures at \u003ca title=\"Gluten-Free Dinner Rolls Recipe\" href=\"http://www.artofglutenfreebaking.com/2009/11/dinner-rolls-gluten-free-revised-22810/\">The Art of Gluten-Free Baking\u003c/a>. These light, airy rolls are perfect for soaking up any leftover turkey goodness, or for enjoying on their own whenever the carb fiend demands more than a bowl of rice.\u003c/p>\n\u003cp>\u003cimg class=\"size-full wp-image-18582\" title=\"Gluten-Free Dinner Rolls Recipe\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-dinner-rolls22.jpg\" alt=\"Gluten-Free Dinner Rolls Recipe\" width=\"500\" height=\"411\">\u003cbr>\n\u003cem>Photo by Jeanne Sauvage\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Dinner Rolls for Thanksgiving\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>By Jeanne Sauvage of \u003ca title=\"The Art of Gluten-Free Baking\" href=\"http://www.artofglutenfreebaking.com/\">The Art of Gluten-Free Baking\u003c/a>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> about 20 rolls\u003c/p>\n\u003cp>\u003cstrong>Ingredients for Jeanne's gluten-free all-purpose flour mix:\u003c/strong>\u003cbr>\n1 1/4 cup brown rice flour\u003cbr>\n1 1/4 cup white rice flour\u003cbr>\n1 cup tapioca flour\u003cbr>\n1 cup \u003ca title=\"Sweet White Rice Flour\" href=\"http://www.bobsredmill.com/sweet-white-rice-flour.html\">sweet rice flour\u003c/a>\u003cbr>\n2 scant teaspoons xanthan gum\u003c/p>\n\u003cp>\u003cstrong>Prepare the flour mix:\u003c/strong>\u003c/p>\n\u003cp>1. Sift ingredients together and store in the refrigerator.\u003c/p>\n\u003cp>\u003cstrong>Ingredients for dinner rolls:\u003c/strong>\u003cbr>\nMelted butter for pan and brushing tops of rolls\u003cbr>\nTapioca flour for coating pan\u003cbr>\n1/4 cup sugar\u003cbr>\n2 cups warm (not hot) milk\u003cbr>\n2 tablespoons active dry yeast, such as Red Star\u003cbr>\n3 cups Jeanne's gluten-free all-purpose flour mix (recipe above)\u003cbr>\n1 tablespoon xanthan gum\u003cbr>\n4 teaspoons baking powder\u003cbr>\n1 teaspoon salt\u003cbr>\n2 large eggs\u003cbr>\n2 teaspoons apple cider vinegar\u003cbr>\n1/4 cup vegetable oil\u003c/p>\n\u003cp>\u003cstrong>Prepare the gluten-free dinner rolls:\u003c/strong>\u003c/p>\n\u003cp>1. Butter muffin tins well and dust with flour.\u003c/p>\n\u003cp>2. In a small bowl, whisk sugar into warm milk. Add yeast and whisk to dissolve. Set aside to allow the yeast time to proof -- you'll know this is happening when it starts to get foamy on top.\u003c/p>\n\u003cp>3. In a medium-sized bowl, mix together flour, xanthan gum, baking powder, and salt. Set aside.\u003c/p>\n\u003cp>4. In bowl of stand mixer, beat together eggs, apple cider vinegar and oil. Add yeast mixture, beat well, then add flour mixture, beating on high with paddle attachment for 3 minutes.\u003c/p>\n\u003cp>5. Spoon dough into prepared muffin tins, filling to 3/4 of each cup. With a butter knife that has been dipped in tapioca flour, cut a deep slash in the top of each roll. Don't worry if there's a little extra tapioca flour left on the rolls.\u003c/p>\n\u003cp>6. Preheat oven to 375 degrees. Put muffin tins on top of stove to rise in close proximity to warmth of the preheating stove. Let rise until they have just about doubled in bulk, about 40 minutes. Once rolls have risen, brush the top of each with melted butter and bake in preheated oven until the tops are a nice golden brown, about 20 minutes.\u003c/p>\n\u003cp>7. Remove rolls from tins and place them in a towel-lined basket to keep warm. These rolls keep well, although you'll probably eat them all the day you bake them!\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>I'd like to share a few more recipes that I've grown to love over the years as I crafted the perfect gluten-free Thanksgiving dinner spread. These dishes are from people who truly love -- and live -- the art of gluten-free eating. You'll find them not only satisfying, but seductive, gratifying, and tantalizing to every centimeter of your palate.\u003c/p>\n\u003cul>\n\u003cli>\u003ca title=\"Pumpkin Pie\" href=\"http://glutenfreegirl.blogspot.com/2006/11/who-needs-gluten-when-there-is-pumpkin.html\">Pumpkin pie\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"acorn squash with cranberry apple stuffing\" href=\"http://www.elanaspantry.com/acorn-squash-with-cranberry-apple-stuffing/\">Acorn squash with cranberry apple stuffing\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Beef and Mushroom Rice Bake with Cranberries\" href=\"http://glutenfreegoddess.blogspot.com/2007/10/cozy-autumn-rice-bake.html\">Beef and mushroom rice bake with cranberries\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Green Bean Shallot Salad & Champagne Vinaigrette\" href=\"http://cookitallergyfree.com/blog/2010/11/part-2-cranberry-citrus-sauce-green-bean-shallot-salad/\">Green bean shallot salad & champagne vinaigrette\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/newgfcircletm-thumb.jpg\" alt=\"certified gluten-free logo\" align=\"left\">A few years ago Shauna, the blogger aka Gluten-Free Girl, wrote about \u003ca href=\"http://glutenfreegirl.blogspot.com/2007/10/eating-gluten-free-in-italy.html\">Eating Gluten-Free in Italy\u003c/a>. She was amazed at how many gluten-free products she found there. It turns out celiac disease is the most common genetic disease in Europe and in Italy about 1 in 250 people suffer from it. \u003c/p>\n\u003cp>Celiac disease is a digestive disease that damages the small intestine and interferes with the absorption of nutrients from food. Celiacs cannot tolerate a protein called gluten, commonly found in wheat, rye, barley, and possibly oats. The problem is, gluten can be very hard to avoid. It's not just in things made from flour but as an additive in things like bouillon, candy, cured meats, sauces, soups, soy sauce and even tortilla chips. The symptoms of celiac disease are many and include a whole host of gastrointestinal disorders, making it hard to diagnose. \u003c/p>\n\u003cp>Relatively few Americans are diagnosed with celiac disease, it's estimated most suffer unknowingly. Fortunately awareness is growing in no small part thanks to food blogs like \u003ca href=\"http://glutenfreegirl.blogspot.com/\">Gluten-Free Girl\u003c/a>, \u003ca href=\"http://glutenfreegoddess.blogspot.com/\">Karina's Kitchen\u003c/a> and \u003ca href=\"http://www.latartinegourmande.com/\">La Tartine Gourmande\u003c/a> (mostly gluten-free). Each of these three blogs include plenty of recipes but are really about the love of food and how our experiences connect us all, written by passionate, funny women with unusually strong creative talents. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/pasta.jpg\" alt=\"gluten-free pasta\" width=\"340\" height=\"280\" class=\"alignnone size-full wp-image-2074\">\u003cbr>\nCeliac products are beginning to show up on shelves, and not surprisingly some of the best are from Italy like two newly \u003ca href=\"http://markethallfoods.com/store/index.php?main_page=index&cPath=1_48_126)\">introduced gluten-free organic pastas\u003c/a> from Rustichella d'Abruzzo. One is made entirely from corn, the other from rice. If you are cooking for someone who is celiac, they are a great choice. Each are light and flavorful, but like conventional pasta they must not be overcooked or they become gummy. The rice noodles are particularly good with Asian style sauces and the corn noodles pair well with Southwestern flavors. Here are a couple more suggestions for how to use them, courtesy of Market Hall Foods, I think canned tomatoes would work in place of fresh too:\u003c/p>\n\u003cul>\n\u003cli>Cook some loose Italian sausage with fresh tomatoes and garlic and toss with the Corn Fusili\u003c/li>\n\u003cli>Stir together fresh tomatoes, black olives, feta cheese and fresh parsley and mint. Let marinate for a few hours and toss with the Rice Spaghetti\u003c/li>\n\u003c/ul>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/books.jpg\" alt=\"gluten-free books\" width=\"390\" height=\"232\" class=\"alignnone size-full wp-image-2075\">\u003cbr>\nTwo good books for celiacs include Shauna's book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0470137304/kqedorg-20\">Gluten-Free Girl How I Found the Food That Loves Me Back...And How You Can Too\u003c/a> and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0470067802/kqedorg-20\">1000 Gluten-Free Recipe\u003c/a>. Shauna's book will be an inspiration to anyone who wants to enjoy food, not just tolerate it. While Gluten-Free Girl has some recipes in it, the real bible is 1000 Gluten-Free Recipes. It's what the Joy of Cooking is for the rest of us, a place to find a recipe for almost everything under the sun.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/newgfcircletm-thumb.jpg\" alt=\"certified gluten-free logo\" align=\"left\">A few years ago Shauna, the blogger aka Gluten-Free Girl, wrote about \u003ca href=\"http://glutenfreegirl.blogspot.com/2007/10/eating-gluten-free-in-italy.html\">Eating Gluten-Free in Italy\u003c/a>. She was amazed at how many gluten-free products she found there. It turns out celiac disease is the most common genetic disease in Europe and in Italy about 1 in 250 people suffer from it. \u003c/p>\n\u003cp>Celiac disease is a digestive disease that damages the small intestine and interferes with the absorption of nutrients from food. Celiacs cannot tolerate a protein called gluten, commonly found in wheat, rye, barley, and possibly oats. The problem is, gluten can be very hard to avoid. It's not just in things made from flour but as an additive in things like bouillon, candy, cured meats, sauces, soups, soy sauce and even tortilla chips. The symptoms of celiac disease are many and include a whole host of gastrointestinal disorders, making it hard to diagnose. \u003c/p>\n\u003cp>Relatively few Americans are diagnosed with celiac disease, it's estimated most suffer unknowingly. Fortunately awareness is growing in no small part thanks to food blogs like \u003ca href=\"http://glutenfreegirl.blogspot.com/\">Gluten-Free Girl\u003c/a>, \u003ca href=\"http://glutenfreegoddess.blogspot.com/\">Karina's Kitchen\u003c/a> and \u003ca href=\"http://www.latartinegourmande.com/\">La Tartine Gourmande\u003c/a> (mostly gluten-free). Each of these three blogs include plenty of recipes but are really about the love of food and how our experiences connect us all, written by passionate, funny women with unusually strong creative talents. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/pasta.jpg\" alt=\"gluten-free pasta\" width=\"340\" height=\"280\" class=\"alignnone size-full wp-image-2074\">\u003cbr>\nCeliac products are beginning to show up on shelves, and not surprisingly some of the best are from Italy like two newly \u003ca href=\"http://markethallfoods.com/store/index.php?main_page=index&cPath=1_48_126)\">introduced gluten-free organic pastas\u003c/a> from Rustichella d'Abruzzo. One is made entirely from corn, the other from rice. If you are cooking for someone who is celiac, they are a great choice. Each are light and flavorful, but like conventional pasta they must not be overcooked or they become gummy. The rice noodles are particularly good with Asian style sauces and the corn noodles pair well with Southwestern flavors. Here are a couple more suggestions for how to use them, courtesy of Market Hall Foods, I think canned tomatoes would work in place of fresh too:\u003c/p>\n\u003cul>\n\u003cli>Cook some loose Italian sausage with fresh tomatoes and garlic and toss with the Corn Fusili\u003c/li>\n\u003cli>Stir together fresh tomatoes, black olives, feta cheese and fresh parsley and mint. Let marinate for a few hours and toss with the Rice Spaghetti\u003c/li>\n\u003c/ul>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/books.jpg\" alt=\"gluten-free books\" width=\"390\" height=\"232\" class=\"alignnone size-full wp-image-2075\">\u003cbr>\nTwo good books for celiacs include Shauna's book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0470137304/kqedorg-20\">Gluten-Free Girl How I Found the Food That Loves Me Back...And How You Can Too\u003c/a> and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0470067802/kqedorg-20\">1000 Gluten-Free Recipe\u003c/a>. Shauna's book will be an inspiration to anyone who wants to enjoy food, not just tolerate it. While Gluten-Free Girl has some recipes in it, the real bible is 1000 Gluten-Free Recipes. It's what the Joy of Cooking is for the rest of us, a place to find a recipe for almost everything under the sun.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_4412.jpg\">\u003c/p>\n\u003cp>In a few hours I will be attending \u003ca href=\"http://glutenfreegirl.blogspot.com/\">the wedding of a friend\u003c/a> who has Celiac Disease. Her wedding will be a gluten-free picnic and all the guests will bring something in this theme.\u003c/p>\n\u003cp>I know very little, almost nothing about what I call \"alternative baking.\" Luckily for me \u003ca href=\"http://www.kqed.org/weblog/food/2006/07/crisp-topping-all-year-round-fruit.jsp\">crisp topping is not really considered baking\u003c/a>. There are no eggs, no chemical leaveners, no attempt at expecting something to rise in the oven, no faerie-dust finesse needed in the mixer. I need to put a bunch of gluten free flours together with various sugars and spices and butter, and hopefully, voila! Crisp topping baked onto glorious Pacific Northwest \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/07/pdx-pie-dough-c.html\">berries galore\u003c/a>.\u003c/p>\n\u003cp>\"Alternative Baking\" is tricky business. Little has been written about the properties of these new flours as they relate or translate to what we know of wheat flour. Although wheat has not always been a year-round crop, almost all American and European baked goods start with it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.celiac.org/\">Celiac Disease\u003c/a> is not the only major food allergy gaining momentum today. With the prevalence of soy and corn and wheat in almost everything consume, whether we know it's there or not, we are developing allergies to ingredients we are eating far too much of. Baking, cooking and eating that is considered \"alternative\" today may well be considered normal/standard/conventional in a dozen years or less.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_4424.jpg\">\u003c/p>\n\u003cp>Books like \u003ca href=\"http://astore.amazon.com/eggbeater-20/detail/1587612755/102-8936846-1066566\">Heidi Swanson's Super Natural Cooking\u003c/a> have helped me to understand new flours like Mesquite, Teff, Sorghum. In her beginning chapters, she gently and thoroughly explains the nutritional, taste and baking properties of many of these almost mysterious new things.\u003c/p>\n\u003cp>But, like all new ingredients, one must experiment until one gets what tastes good to them. Because crisp topping has no dangerous raw ingredients you can taste it, and adjust according to taste when it looks ready.\u003c/p>\n\u003cp>Follow instructions for the \u003ca href=\"http://www.kqed.org/weblog/food/2006/07/crisp-topping-all-year-round-fruit.jsp\">crisp topping I made last year\u003c/a> near this time. It is exactly the same.\u003c/p>\n\u003cp>Here is what I put together for today's gluten free challenge. I used a scale so I could check proportions better. And I wrote it all down as I went along, tasting a tiny bit of each flour first to check texture and flavor. All these flours are ground to a different consistency, so measuring them in cups would have been dangerous. Some are heavier than others. (All Purpose unbleached (white) wheat flour generally weighs 5-6 oz. per cup)\u003c/p>\n\u003cp>2.5 oz Teff flour\u003cbr>\n4 oz. Sorghum flour\u003cbr>\n5 oz. Sushi rice flour\u003cbr>\n1.25 oz. Tapioca flour\u003cbr>\n1.75 ounces Mesquite flour\u003cbr>\n2 teaspoons Kosher salt\u003cbr>\n1 1/2 teaspoons ground cinnamon\u003cbr>\n2 1/2 teaspoons ground cardamon\u003cbr>\n1/2 teaspoon cardamon seeds*\u003cbr>\n1.75 sugar\u003cbr>\n3 oz. raw sugar\u003cbr>\n8 oz. Dark brown sugar\u003cbr>\n1 pound unsalted butter\u003cbr>\n*optional\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>All of these flours can be found at \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Grocery\u003c/a>. If you have a friend who is gluten-free, I hope you get the chance to make this for them!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_4412.jpg\">\u003c/p>\n\u003cp>In a few hours I will be attending \u003ca href=\"http://glutenfreegirl.blogspot.com/\">the wedding of a friend\u003c/a> who has Celiac Disease. Her wedding will be a gluten-free picnic and all the guests will bring something in this theme.\u003c/p>\n\u003cp>I know very little, almost nothing about what I call \"alternative baking.\" Luckily for me \u003ca href=\"http://www.kqed.org/weblog/food/2006/07/crisp-topping-all-year-round-fruit.jsp\">crisp topping is not really considered baking\u003c/a>. There are no eggs, no chemical leaveners, no attempt at expecting something to rise in the oven, no faerie-dust finesse needed in the mixer. I need to put a bunch of gluten free flours together with various sugars and spices and butter, and hopefully, voila! Crisp topping baked onto glorious Pacific Northwest \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/07/pdx-pie-dough-c.html\">berries galore\u003c/a>.\u003c/p>\n\u003cp>\"Alternative Baking\" is tricky business. Little has been written about the properties of these new flours as they relate or translate to what we know of wheat flour. Although wheat has not always been a year-round crop, almost all American and European baked goods start with it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.celiac.org/\">Celiac Disease\u003c/a> is not the only major food allergy gaining momentum today. With the prevalence of soy and corn and wheat in almost everything consume, whether we know it's there or not, we are developing allergies to ingredients we are eating far too much of. Baking, cooking and eating that is considered \"alternative\" today may well be considered normal/standard/conventional in a dozen years or less.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_4424.jpg\">\u003c/p>\n\u003cp>Books like \u003ca href=\"http://astore.amazon.com/eggbeater-20/detail/1587612755/102-8936846-1066566\">Heidi Swanson's Super Natural Cooking\u003c/a> have helped me to understand new flours like Mesquite, Teff, Sorghum. In her beginning chapters, she gently and thoroughly explains the nutritional, taste and baking properties of many of these almost mysterious new things.\u003c/p>\n\u003cp>But, like all new ingredients, one must experiment until one gets what tastes good to them. Because crisp topping has no dangerous raw ingredients you can taste it, and adjust according to taste when it looks ready.\u003c/p>\n\u003cp>Follow instructions for the \u003ca href=\"http://www.kqed.org/weblog/food/2006/07/crisp-topping-all-year-round-fruit.jsp\">crisp topping I made last year\u003c/a> near this time. It is exactly the same.\u003c/p>\n\u003cp>Here is what I put together for today's gluten free challenge. I used a scale so I could check proportions better. And I wrote it all down as I went along, tasting a tiny bit of each flour first to check texture and flavor. All these flours are ground to a different consistency, so measuring them in cups would have been dangerous. Some are heavier than others. (All Purpose unbleached (white) wheat flour generally weighs 5-6 oz. per cup)\u003c/p>\n\u003cp>2.5 oz Teff flour\u003cbr>\n4 oz. Sorghum flour\u003cbr>\n5 oz. Sushi rice flour\u003cbr>\n1.25 oz. Tapioca flour\u003cbr>\n1.75 ounces Mesquite flour\u003cbr>\n2 teaspoons Kosher salt\u003cbr>\n1 1/2 teaspoons ground cinnamon\u003cbr>\n2 1/2 teaspoons ground cardamon\u003cbr>\n1/2 teaspoon cardamon seeds*\u003cbr>\n1.75 sugar\u003cbr>\n3 oz. raw sugar\u003cbr>\n8 oz. Dark brown sugar\u003cbr>\n1 pound unsalted butter\u003cbr>\n*optional\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>All of these flours can be found at \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Grocery\u003c/a>. If you have a friend who is gluten-free, I hope you get the chance to make this for them!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"tagline": "Art is where you find it",
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"soldout": {
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"tagline": "A new future for housing",
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"info": "",
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"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
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"ted-radio-hour": {
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"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
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