Gluten-Free Baking Month!

Gluten-free baking month, a self-imposed title, is gone. And I'm kind of bummed about it to be honest. Gluten-free baking is something that is not as hard as you might think. The month of July encompassed me making five (the goal was six, fail) desserts that were gluten-free. Gluten-free cooking/baking is nothing new, but like most things has received wider attention because of access to the worldwide web and the information available from the medical side. Those who suffer from severe reaction to gluten in terms of digestion and absorption of nutrients have celiac disease. A friend of mine informed me she was diagnosed with it late last year. And it completely changes your way of living/eating. There are many distractors and gluten, like dairy, is everywhere!

At Book Expo this past May one of the cookbooks I scored was Gluten-Free Cookies by Luane Kohnke. And what type of Baker would I be if I didn't indulge in all types of baking? A bad one? Indeed.

I haven't had many, if any, gluten-free items outside of flourless chocolate cake or other. But here was my chance to indulge and I have to say the results were pretty darn good. Anyone who may hesitate at the thought of gluten-free should think again. Of course, anything can be bad. Gluten-filled, gluten-free, vegan or other. But it takes skill, period, to make something taste good no-matter-what. So I have to say that Ms. Kohnke did a great job with her recipes because I enjoyed them all for the most part. And once I got beyond texture it was golden!

Now, the basis for most of Luane's recipes that contain wheat flour substitute(s) are as follows: brown rice flour, tapioca flour, potato starch, xantham gum, and almond flour (often added at the end of sifting the first four ingredients). Now these aren't the only flour(s) you can use but these were the ones referenced most in her recipes so I stuck to the book. As Luane lists in the frontmatter of her book you can also get gluten-free flour, cornmeal, guar gum, hazelnut flour. She provides flour blend measurements in the front which is quite helpful to get a sense of balance.

Note: The one downside to gluten-free baking with these specific flour mixtures was pricing. I spent about $30+ on flour alone. A half pound of xantham gum cost more than $10 and one of the flour substitutes was equally pricey. The others like brown rice flour came in around $4+ at 2 lbs. So when doing gluten-free baking on a budget definitely do your research to see if you can easily switch out an item or two or have to really restructure a whole recipe. There are many ready-made gluten-free mixes but it's nice to make stuff from scratch every so often so you know exactly what's in your food.

I am in awe of the time and care bakers put into creating specialized cookbooks while making sure the end result tastes good.  Good job, Luane!

First up, Jam Thumbprints (actually jelly because I didn't feel like buying jam just for this recipe).

Well these are just magical cookies! Magic, I say! They are buttery (1.5 sticks to be exact) and chewy yet crispy if that's even possible.

Note: Something I noticed about gluten-free baking, at least with these recipes, is that the transport of said cookies meant you were carrying precious cargo. They were brittle, not always to the touch but not able to take shuffling, even the lightest bit, and when biting into them would crumble.

I believe the almond flour/meal I got was the element that added a granular texture to the cookies I made. And it was most apparent in these because it was my first recipe (a) and because of the fact that the cookie was butter, basically plain (b). But  none of this took away from the taste!

Next on the list, Macadamia Nut Blondies. These blondies also had white chocolate bits (gluten-free!). I had to say that the texture was quite dense. But all I tasted was sugar. And for me even that was a bit much. It was like a shot of sugar, though my co-workers did not complain. Not bad, just too sweet for my taste and that is saying something. 

Note: When baking with flour for cookies I found that I had to pre-make the dough and then chill it for at least an hour or overnight. This resulted in me searching for some quick recipes and the blondies were one of them.

Onward to Sweet Cinnamon Snickerdoodles! Again, the transport factor weighed heavily on these cause I had to transport them to Brooklyn and gave some to a friend. After stuffing said cookies in her purse (in ziplock) they became dust. Tasty dust as I was told.

For me the cinnamon permeated in these cookies. More so than in the snickerdoodles I've made using the Sweet Melissa recipe (a fave of friends). Not bad, just too cinnamony for me. But enough butter inside and tastiness that I'd make again and that guests went through the cookies in minutes. Minutes! 

And then we have Flourless Peanut Butter Cookies. I wanted to make sure to do at least one flourless recipe and ended up making these since I love peanut butter. The issue in the baking is knowing when these are done enough so that they're not too chewy but don't get burnt and firm up too much. I found a balance after the first batch and even if a recipe says wait until edges are brown that isn't necessarily par for the course. It depends on your oven and your methods. But these came out tasty. I added chocolate chips (gluten-free!) also because I just love the taste of both. The peanut butter was overwhelming in these, not a bad thing. When I make peanut butter cookies with flour there's a slight dilution of the peanut butter because of gluten and plus you don't need as much. But when they are flourless the peanut butter takes center stage and you have a mouthful of it. I barely taste the chocolate chips I put in because peanut butter had to be a diva.

And lastly we have Chocolate Peanut Butter Cups. These were the pièce de résistance. Chocolate cookies with a dollop of peanut butter mixture in the middle. Much like a Reese's peanut butter cup. Everyone loved these. Chocolate and peanut butter can do no wrong. Ever! 

Two stages to this one since you pre-make and chill the dough and then right before putting the cookies in the oven you make the peanut butter mixture to put inside it. Leftover peanut butter mixture makes a nice, light flourless peanut butter cookie that I liked a bit better than the Flourless Peanut Butter Cookie recipe I used because it was not as heavy on the peanut butter and had egg whites in it which helped with density.

The chocolate powder in the cookie mix isn't too overwhelming with the chocolate and neither is the light peanut butter mixture so it's a perfect balance I think. And they come in a petite size (or were supposed to as I'm heavy handed) and are a nice treat to pop in your mouth. Good times.

Even though Gluten-Free Baking Month is over in my household I still have many of the flours left over to make more items. I'm think I may try her Chocolate Cookie Cake next.

So that was Gluten-Free Baking Month. Delicious desserts with no loss in flavor at all! I'd highly suggest using and/or testing Luane's recipes for yourself. But as noted earlier in this post if you're going to invest you might as well go full on and do so for your own Gluten-Free Baking Month! I still have leftover xantham gum if you need any.

There are many resources you can find for gluten-free baking such as Gluten Free Baking, Lauren McMillan's website, Gluten Free Baking 101, Luane's website, and a host of other sites you can find via any search engine and also on sites such as Epicurious and Food Network.

Happy Baking!

Interview with Adam "ALev" Levine (compositionist, instrumentalist, fellow foodie, and deep mamma-jamma)

Adam and I work at the same company, but bonded over our love & passion of the arts and also for food, glorious food! He's introduced me to some staples: bahn mi, namely and we're in the same foodie group, Ramen & Friends. We're also dessert snobs. Of course the similarities didn't end there. Turns out when we first met I was writing a novel with a character from Herefordshire in the UK. Adam's band is named Mappa Mundi. The Hereford Mappa Mundi is the largest medieval map known to exist and is housed in Hereford Cathedral, where I went to research my book. Craziness? Indeed!

Adam founded Mappa Mundi and is the lead singer, composer, lyricist, and all-around glue for this extraordinary, hidden treasure of a local NYC band. Their sound is classified as Chamber Pop and it can make you sway, jump, and, yes, tear up by the beautiful harmonies and words that have become distinctly MM (Let's call them MM shall we?).

MM has two upcoming shows in NYC this summer, one on July 22nd at The Way Station and another on August 27th at Pete's Candy Store. Definitely make a point to come to one or both so you can hear what I'm talking about and make sure to check out their website(s) and band pages!

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JBH: Something that interested me about the art you pursue is that you didn't major in music in college. I believe your major was English. Do you feel that the two mediums, music and the written word, are quite different or pretty interchangeable in the way you want to express yourself? For instance, with a song like "Oscillate" (my fave, by the way) do you think it'd be as effective without the musical arrangement accompanying it?  

ALev: I did study music in college, actually, and throughout childhood. In addition to trumpet, I studied composition, theory, and improvisation. But I majored in English. I was torn between going to conservatory and studying English. I chose to study literature and writing, but eventually, against my better judgment, I realized I was in love with music all along. I simply had no choice in the matter.

I wouldn’t say that music and writing are interchangeable at all. They’re quite different media, but that difference is what I call ‘songwriting,’ as opposed to strict composition. I have always written stories and poetry, and I just love the added dimension that music allows.

I like writers who play with the explicit versus the implicit; the said and unsaid. What I love about songwriting is that the music becomes the implicit subtext, the emotional context for the lyrics. Or it can become an ironic counterpoint to the narrative. Finding the exact right words to fit to a line of music, or vice versa, is the fun of it. “Oscillate” is actually a good example of that because the lyrics are about dichotomies: on/off, the peaks/valleys in a sound wave, being ‘in synch’ or ‘out’ of it. “Oscillate,” more than any other song is about a feeling or state that I could never describe with words alone. In fact, that’s what I love about music, and my stricter compositions often pursue that idea of subverbal (or superverbal narrative). In some ways music can be more honest than words. You can tell a story as it were, an emotional, psychological, or sensory narrative, that words simply belie. Sure, music is artificial in the way that all art is, but, to me, it often feels more “true” (or, perhaps more visceral) than words alone do.

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JBH: You're adept at a few instruments. What was the first one you learned and what is your favorite to play? (You do play a mean ukulele when necessary.)

ALev: I can’t pick a favorite! I just love making sounds and am always interested in learning how to make new ones. Piano was my first, chronologically, and I still think in terms of the piano keyboard. But the trumpet is actually my first instrument, in terms of focus. It’s the one I’ve studied officially the longest and is definitely the one to which I’m the closest. I love singing, playing ukulele, guitar, piano, etc., as well, but trumpet is my first love. That’s what I like about Chamber Pop. It encourages you to be a bit of a magpie.

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JBH: What are some of your influences? And by that I mean in any medium, not just music? I know visual art has become even more of an inspiration for me these days and I think we play off other artists' work because each can have its own way of promoting a muse within. Would you agree?

ALev: Yes! I certainly take inspiration from all sorts of media. I don’t believe an artist should try to create in a vacuum. Obviously you have to develop your own voice. But that happens after – and often in reaction to – inspiration. When I was studying jazz they told us to listen, listen, listen, and then create. All artists should be voracious consumers of art, across the spectrum, whatever interests you. If you do that (honestly, of course), eventually your own voice emerges. It’s a dialectic. A conversation.

A good example of this would be my recently posted song, “A Blunt Object, Oh Robert,” which is a response to John Adams’ opera, Dr. Atomic, about Oppenheimer, and the Manhattan Project. I love to write from inside the head of a character, and he’s such an interesting one, that I had to do my take on it. So, there’s an element of homage to John Adams, a personal hero, for sure, but it has all these other influences as well.

Musically, my influences would take too long to name. I’ve been told that Mappa Mundi needs a bibliography or at least a suggested reading list, since so many of our songs are inspired by what I’ve read, heard, or seen. I’ll skip the obligatory ones and just say that if you follow my blog, I talk a lot about my influences and inspirations from literature, art, film, and music.

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JBH: You've traveled a bit around the world. Of all the places you've visited (or perhaps want to visit) where would you like to live?

ALev: That’s so hard to answer. I love Brooklyn. Every time I think I might want to leave, I discover some new corner or facet of the city and fall in love with it all over again. And I think a lot of my stuff has been inspired by life in NYC (for better or worse). New York has a way of forcing you to confront the cruelties, absurdities, and joys of life, face-to-face.

I really love Detroit. I have this fantasy about moving there. I also love Scotland. I’ve spent some time in Edinburgh which is a great city and Glasgow seems cool. And I just got back from Rio which I found totally inspiring musically. There’s just so much interesting music out there, how can I pick one place?! Maybe New York is the city for people who can’t decide where they want to live.

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JBH: You've been a big influence in me getting more into the cheap a** food scene. Do you think living in the tri-state area as well as in the LES and Brooklyn has influenced your eating habits as an adult? Or do you think you had a more discerning pallet while you were away at college or because of certain foods you ate as a kid?

ALev: I was a fairly picky eater as a kid, but I did grow up in the tri-state area so I was exposed to lots of different things early. NYC has broadened my horizons but also made me more picky. It’s a double-edged sword, I guess. I feel the same way about food that I do about music. Plurality is life. There’s so much interesting, good stuff out there to try! Having it all, right at your fingertips, is one of my favorite things about NYC!

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JBH:  Beyond your website: http://www.mappamundiband.com, are there other media outlets where people can get in touch with you and your work online that you’d like to share?

ALev: But, of course! The website is a musical blog you can follow where I discuss music, songwriting, and recording, and also post a new DIY track every fortnight. You can also follow us on:

http://twitter.com/mappamundi

https://www.facebook.com/mappamundi

http://soundcloud.com/mappa-mundi

And you can join our mailing list to find out about shows and other events here:

http://mappamundi.fanbridge.com/

And buy our album here:

http://mappamundi.bandcamp.com/

Thanks, Adam for sharing your work and influences and providing such great background work music!

Remember: Catch MM at The Way Station on July 22nd and Pete's Candy Store on August 27th.

And catch a new song posted on Mappa Mundi's website, part of the 'Song of a Fortnight' series! (A new jam every two weeks!) This fortnight's song is "A Blunt Object, Oh Robert" just posted today!