From Daryl aka Avery
Recently, I've been making recipes for my new FRENCH BISTRO MYSTERY series, which comes out in November. I have to admit that I've probably put on a few pounds because here's what I've been making:
Eclairs, Eggs Benedict, Orange Madeleines, and Steak au Poivre
Rich, rich, rich. And delicious! And I made all of them gluten-free so I could taste test them. I KNOW they work with the real deal (flour).
Here are a few pictures just to whet your appetite...but I can't share the recipes with you until the book comes out in the fall. I'll keep you posted. I've put other photos on my Pinterest page.
Yes, this is gluten-free! |
Found gluten-free English muffins. Quite good! |
Had these with a delicious read. |
Wow, wow, wow! That's all I can say. |
In the meantime, I'm writing away, and, when I write, I like my sweets in the morning. I had a craving for something with apples, and I recalled that a few months back, Sheila made an apple shortbread that looked divine. However, as you know (from comments above), I have to eat gluten-free. Of course, not all recipes turn out well if made gluten-free -- not if they need to rise -- but this shortbread doesn't have to "rise", which is why I HAD TO TRY IT.
Delicious! A winner!
Thank you, Sheila.
Sheila’s Apple
Shortbread recipe
Gluten-free version
(Serves 6 to 9)
Takes
refrigeration time; so 1 ½ hours to make.
The Crust
1/2 lb butter
(1 cup or 2 sticks) at room temperature
1/4 cup soft
brown sugar
1 1/2 cups sweet
rice flour (or your choice gluten-free flour)
1/2 teaspoon
xanthan gum
Pinch of salt
Preheat the
oven to 300 degrees.
In a stand
mixer, mix the butter, sugar, GF flour, xanthan gum, and salt.
Roll the dough
into a ball, wrap, and refrigerate for 15 minutes (this makes it easier to
handle).
Line a 9”
square pan with parchment paper. Press the dough into the bottom of a baking
pan.
Bake in the
middle of the oven for 15-20 minutes (this will be cooked, but don’t let it
brown). Let cool partially.
The Apple
Layer:
Peel, core, and
thinly slice three to four cooking apples (depending on size). I used Galas because that was what I had on hand. Granny Smiths would be great!
Arrange the
apples on the crust in a single layer (some overlap is okay, but it shouldn’t
be a thick layer). Taste the apples, and if you think they need it, sprinkle
with a little sugar and some cinnamon.
The Gluten-free
Topping:
1/2 cup sweet
rice flour (or oatmeal flour)
1/2 cup tapioca flour
1/2 cup brown
sugar
1/4 cup
butter, at room temperature
1/8 tsp.
baking soda
1/2 tsp.
baking powder
Raise the oven
temperature to 350 degrees.
Mix the topping ingredients
together in a small bowl to make coarse crumbs. Sprinkle over the apple layer.
Bake for about
20 minutes or until the apples are soft and the topping begins to brown.
Remove from oven and let cool about 20 minutes. Remove from pan and cut away the parchment overlaps. Set on a pretty serving plate. Cut in 6 or 9 pieces. Enjoy!
Savor the mystery!
Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!
*
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I'm happy to know it works with gluten-free substitutions! (Hard to go wrong with butter, brown sugar and apples.) I might give your version a try--I actually do have rice flour and xanthan gum in my pantry.
ReplyDeleteSheila, it is hard to go wrong with the three basics, I agree! :) Thank you for having such a brilliant recipe. ~ Daryl
DeleteThanks for the recipe.Looks great. And will look forward to your new book. Della
ReplyDeleteThanks, Della! ~ Daryl
DeleteAs they say in Maine, "Wicked good!"
ReplyDeleteLibby, they say that in California, too. :) ~ Daryl
DeleteI love this idea of adapting, Daryl! Off to tell my GF-needing friends!
ReplyDeleteXO MJ
Oh boy does that steak look good. Sorry but I am a steak fan over dessert any time, lol. Cant wait for the new books
ReplyDelete