Whenever I go home I'm filled with gluten free food; my sister is an excellent baker and my mother meticulously plans every meal. It's infrequent that the entire family is assembled so she takes it upon herself to make sure things are perfect.
The flight back from L.A. turned into a bit of a disaster (as it always does!), but I arrived home in one piece to an inordinate amount of gluten free food. I swear, I think my mother is stockpiling for a nuclear war. She had gluten free cereal, granola bars, a batch of Betty Crocker gluten free chocolate chip cookies, gluten free donuts... you name it, it was there.
Then my sister showed up with a box full of gluten free treats from Sherry Lynn's Gluten Free -- just what we needed, more gluten free food!
The box included a whoopie pie, almond cookies, ginger cookies, apple cider donuts, a boston cream pie donut, raspberry jelly donuts, chocolate mint cookies, and a chocolate crinkle (a chocolate cookie covered in powdered sugar). Now do you understand how much food there was?!
Sherry Lynn's products are some of the best freshly baked products I've ever had. They are just as good as Babycakes' products, but are less expensive. They do ship nationally; call for price inquiries, as my sister picked them up in the shop. My personal favorite was the whoopie pie -- it was incredibly delectable. The entire shop is gluten free and also includes a restaurant, open for lunch and dinner.
Of course, Sherry Lynn's treats were just the beginning. The second night I was home, my mother made an awesome Dark Chocolate Tart. For the bottom of the tart shell crust, she used a recipe from Gluten-Free Baking Classics, by Annalise G. Roberts. Most of the flours used in the cookbook are Authentic Foods, based in California.
Gluten-Free Baking Classics' recipes are simple and great -- my mother and sister have baked me a variety of treats from the book and all have proven to be delicious. The recipe is fairly simple:
1 Cup Brown Rice Flour Mix
1/4 Cup Granulated Sugar
1 Teaspoon xanthan gum
5 Tablespoons cold unsalted butter
1 teaspoon pure vanilla extract.
1) Preheat oven to 350 Degrees Farenheit. Position rack in center of oven. Grease 9-inch pie pan/tart pan (with removable bottom) with cooking spray. Generously dust with rice flour.
2) Combine flour, sugar, and xanthan gum in large bowl of electric mixer (or food processor). Add butter and mix (or pulse) on low speed until crumbly. Add vanilla and mix well. Press into bottom and up sides of pie/tart pan.
3) Bake in center of oven for about 18 minutes or until light golden. Cool on rack in pan. For a tart, place pan on top of a broad class and carefully push down both sides. For best results, remove pan sides and bottom once tart shell is filled and chilled.
For the chocolate filling, my mother used this recipe:
12 Ounces bittersweet chocolate, finely chopped
1 Cup whole milk
2 Ounces (1/4 cup) unsalted butter, cut into 4 pieces
1 Teaspoon pure vanilla extract
1/4 Teaspoon table salt
1) Melt together the chocolate, milk, and butter in a medium bowl in a microwave or in a double boiler over medium hea
2) Add the vanilla and salt. Whisk the mixture until well blended and smooth. Set aside, whisking occasionally, until room temperature and slightly thickened, about 1 hour. (For faster cooling, refrigerate the filling until thickened to a pudding consistency, about 30 minutes, whisking and scraping the sides of the bowl with a rubber spatula every 5 minutes.)
3) With a rubber spatula, scrape the mixture into the crust and spread evenly, taking care not to disturb the edge of the crust. Let cool completely, cover, and refrigerate until the filling is set, about 4 hours and up to 8 hours before proceeding with the recipe.
You can serve with whipped cream, frozen yogurt, or raspberry sauce.
Needless to say, the tart was a big hit at our house:
I guess I put the horse before the cart, but here are a few pictures from our dinner the same night. We had a great salad with portobello mushrooms as our appetizer:
For our entrée, we had a great salmon dish. I will put up both recipes soon!
Sherry Lynn's Gluten Free
836 Troy-Schenectady Road
Latham, NY 12110 (Map)