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ling lazy then i baked it for about 2 hours at a relatively low temperature of between 300 and 325 degrees f results when the pie came out of the oven i would have thought it was a pumpkin pie from the color of the surface it looked so similar to a pumpkin pie i could hardly wait to see if the inside retained its purple hue and well it kept some of its color on the inside i could clearly see a few bits of the brighter reddish purple bits of potato skin throughout the pie but it now had a more subdued pinkish hue a shade that was sorta pink but slightly tan also i cannot claim it is the most desirable color i so wish it would have stayed purple but i am not eating it for color but rather the taste as for taste i rather like it yes it is different from pumpkin but it retains much of the same texture and sweetness and with the cinnamon and vanilla it more directly makes me compare it to a pumpkin pie i really wish i had the clove and other pumpkin pie spices that i am used to using either way i consider it a relative success and i would make it again thanksgiving will at least feature a gluten free pie this year one way or the other gluten free purple sweet potato pie pumpkin pie alternative continue to read this gluten free blog for all sorts of gluten free recipes product reviews and related information posted by mike eberhart at thursday november 23 2017 no comments email this blogthis share to x share to facebook share to pinterest labels baking ingredients celiac disease dessert gluten free glutenfree pie pumpkin recipes variations vegetarian wheat free monday april 17 2017 loquats nesperas in season and a delicious fruit loquat nespera time is here ripe loquat or nespera spain portugal variety about 5cm 1 75 inch a lesser known tasty fruit available nearly worldwide i first encountered the loquat which grows on an evergreen shrub or tree while in houston texas there were plenty of the bushes growing around the neighborhoods and it seemed like nearly everyone owned the plants just for the lovely sweet smelling fragrant flowers i only encountered one other person in the neighborhood that actually ate the fruit since then i have become quite a fan of a good loquat or nespera níspero nespolo in porgugal spain and italy respectively and the varieties grown in the southwest of the european union region are just wonderful the loquat cultivars i found in texas produced fruit that were perhaps an inch in diameter which didn t leave much actual fruit after removing the group of large seeds in the middle but as pictured above these spanish and portuguese varieties get quite substantial nearly 2 inches in diameter and even more importantly they may best be described as simply succulent loquat taste texture nutrition profile i quite enjoy the rather distinct flavor and texture of loquats i consume the thin outer skin along with the slightly tangy flesh but i first cut them in half and remove the inner seed ovules and the thin membrane around the seeds the flesh has a mildly acidic semi citrus like flavor profile perhaps quite similar to a ripe mango that combines with flavors of peach or even a hint of apple or at least that is my opinion the flavor is complex and enjoyable for its unique mix of characteristics since the plants grow in many different regions of the world you may be lucky enough to find them at your local grocery or simply growing on a tree nearby and this would be the time of the year in the northern hemisphere when you should start seeing the lovely orange fruits ripening another gluten free treat that is healthy to eat the fruit have a fair amount of vitamin a vitamin b6 potassium and manganese as well as some other trace minerals and vitamins combine that with the enjoyable taste and the loquat is an all around winner as for the l oquat price this depends quite a bit on where you are and whether any commercialization of the fruit even exists in houston tx i never saw them in the stores and instead had to go looking for friends with the trees in their yards where i could pick some in spain portugal and the mediterranean region they are quite easy to find at a grocery or fruit stand and depending on the time of the picking season they may range from the usd equivalent of 1 1 50 per pound which is quite reasonable continue to read this gluten free blog for all sorts of gluten free recipes product reviews and related information in addition visit my gluten free recipes site where many of the recipes i have featured on this blog are available posted by mike eberhart at monday april 17 2017 no comments email this blogthis share to x share to facebook share to pinterest labels casein free celiac disease dairy free diet fruit gluten free glutenfree houston portugal product reviews united kingdom tuesday march 28 2017 chocolate lemon cheesecake recipe yogurt mascarpone ricotta chocolate lemon tasty gf recipe gluten free chocolate lemon cheesecake i generally like the combination of citrus flavors and chocolate cocoa and since i had some extra cheeses and yogurt to put to use as well as some lemons i decided to assemble this super simple cheesecake the recipe directions when baking for fun i don t usually take time to measure ingredients or anything since i have a fairly good feel for what works and does not but i did keep a mental note of what ingredients i used the approximate measurements and how i went about creating this chocolate lemon cheesecake the recipe is accommodating enough to not require much exactness in measurements from my experience the ingredients i used 750g 1 quart yogurt 500g 1 pint mascarpone cheese 250g 1 cup ricotta cheese 5 large eggs 1 cup or slightly more cocoa 1 tbsp cornstarch lemons the juice and zest of 3 lemons if i had some lemon oil lemon concentrate i would have considered using a bit to boost the lemon flavor and impact ½ cup sugar you may like yours sweeter but i was aiming for semi sweet in my final product ¼ molasses i was using this to deepen the overall flavor profile and complexity a bit you can certainly choose to use all white sugar perhaps 1 cup and omit this if you want 1 tsp vanilla optional as shown a pre made gluten free tart base a product which i will review here later fact is i could have just made this without the base and it would be just fine and bake nearly identically the mixing and baking process i simply placed all the ingredients listed above except for the cocoa and obviously not the tart base either into the mixer and blended until nice and smooth the next step is to add and mix in all the cocoa at a lower speed so as not to throw cocoa all over the kitchen then finally raised the mixer speed and mixed thoroughly for a minute or so that s it done this whole process is very quick i then selected a 12 inch cast iron skillet which may not be as normal as a springform but i like cast iron a lot and it worked quite well i covered it with a light coating of cooking spray and placed the tart base in the pan next i poured my cheese yogurt cocoa etc mix into the pan overtop my base place this into a preheated 325 degree f oven and give it 90 minutes bake time or so then turn the oven off allowing the cake to remain in the still hot oven another 15 20 minutes then remove and allow to cool down to near room temperature before placing in the fridge this will yield a reasonably firm yet smooth textured cheesecake with a deep chocolate flavor if you prefer a softer texture reducing the bake time 15 minutes may produce the result you desire i created this on a whim and i liked the result this recipe demonstrates how multiple cheese varieties and yogurt can be combined to produce a lovely cheesecake in a hurry and it would be quite simple to alter the accent flavor to orange if you choose or perhaps even berries of some variety continue to read this gluten free blog for all sorts of gluten free recipes product reviews and related information in addition visit my gluten free recipes site where many of the recipes i have featured on this blog are available posted by mike eberhart at tuesday march 28 2017 no comments email this blogthis share to x share to facebook share to pinterest labels cake celiac disease chocolate dessert gluten free glutenfree recipes yogurt sunday february 12 2017 gluten free biscotti recipe apple cinnamon variety gluten free biscotti recipe apple and cinnamon flavors join almond delicious treat gluten free biscotti recipe apple cinnamon flavor i finally got around to posting this delicious apple cinnamon gluten free biscotti recipe link to full recipe on my recipes library site this is a recipe that kate came up with a while back and it extends upon the basic almond biscotti formula with some additional flavorful gluten free ingredients that include buckwheat coconut amaranth applesauce honey cinnamon whether you want a nice hearty and crunchy gluten free cookie biscuit to go with your afternoon tea of coffee or if you want to serve these twice baked delights as a dessert they are bound to please hope you enjoy them these are created in much the same fashion as the other biscotti featured in my gluten free desserts cookbook a standard almond variety and a lovely chocolate orange macadamia biscotti too continue to read this gluten free blog for all sorts of gluten free recipes product reviews and related information in addition visit my gluten free recipes site where many of the recipes i have featured on this blog are available posted by mike eberhart at sunday february 12 2017 no comments email this blogthis share to x share to facebook share to pinterest labels baking buckwheat celiac disease coconut coeliac dessert gluten free glutenfree kate recipes vegetarian friday january 27 2017 buckwheat is gluten free and safe for people with celiac disease pure buckwheat is really gluten free i had an anonymous reply to an old gluten free blog posting where i had used buckwheat in a gluten free pumpkin and spice pancake recipe and the anonymous poster made it clear that even though they have celiac disease they remain misinformed about buckwheat and still think it contains gluten i have tried repeatedly to get the word out about the fact that buckwheat does not contain gluten but it seems there are still those who apparently think otherwise most likely because of the grain s name which sounds a lot like wheat it almost seems that no amount of scientific evidence or proof will convince certain people that buckwheat is gluten free buckwheat in its pure form is gluten free it is safe for celiac disease sufferers it is not related to wheat in any way either in fact it is not even related genetically to gluten containing grains but instead it is technically a fruit there is a lot of information available related to all this and the science of buckwheat so avoiding buckwheat as an ingredient is simply avoiding an otherwise safe and flavorful and healthy grain which can be included in a celiac safe diets so if you are looking for a good supplier of buckwheat and want to purchase some certified gluten free buckwheat try birkett mills that has been my favorite source for where i get it they sell their flours and related buckwheat products groats kasha cream of buckwheat and buckwheat pancake mixes online for some gluten free recipes using buckwheat i have written previous gluten free blog entries about buckwheat in gluten free recipes and some of the recipes on my free gf recipes library use buckwheat also buckwheat as for buckwheat it used to be that very few recipes use it especially back when i wrote my cookbook now a decade later it is much more widespread in its usage both in america and europe because many people were rather scared by just the name buckwheat if you know what i mean pure buckwheat is gluten free and you can find it from a few sources that certify it as such if a particular celiac sufferer was allergic to certified gluten free buckwheat or otherwise intolerant to it however unlikely that may be i would probably recommend using sorghum flour instead if i was to still want to make the few recipes that used buckwheat by performing a direct substitution or if you could tolerate teff perhaps use just a bit of teff with mostly sorghum to still get a bit of the deeper grain flavor that buckwheat would have otherwise added certainly buckwheat flour is not contributing any binding power since it does not contain gluten just like other gf flours like sorghum recipes in my gluten free gourmet desserts cookbook that use buckwheat there are only a handful or recipes in my book that use buckwheat and where it is used it is not a primary flour and should be quite simple to substitute out if you so desire here is a list of the only dessert recipes with buckwheat in the ingredients list buckwheat chocolate torte the book s cover image recipe actually peanut butter cookies2 biscotti recipes easy substitution to remove this minor ingredient ginger bread the crust for the rhubarb pie conclusion i hope that this clarifies the use of buckwheat in any recipes and how simple it should be to perform a substitution if required my objective with any gluten free recipes is to deliver wonderful ways to deliver high quality desserts and other gf menu items and while doing so to also include recipes that make use of a couple more healthy not just simple starch type gluten free flours healthier flours being things like buckwheat sorghum and even a bit of amaranth here and there many more gluten free flour options are coming onto the market with time and this will continue to improve the gluten free ingredient options for all of us all as well as the healthfulness of our foods posted by mike eberhart at friday january 27 2017 no comments email this blogthis share to x share to facebook share to pinterest labels baking baking ingredients buckwheat dairy free diet gluten free glutenfree product reviews science news and medical vegan wheat free older posts home subscribe to comments atom links gluten free blog home page celiac disease support group on facebook gluten free blog by mike eberhart like all gluten free celiac persons i want to live life to the fullest and not feel encumbered by the dietary constraints of a lifelong disease i hope this glutenfree blog helps you quickly make the transition to an enjoyable and fulfilling life as you adapt to celiac disease and find safe and delicious alternatives for your new gluten free diet to that end here i provide gluten free product reviews gluten free recipes baking tips celiac disease science medical information news etc i am the author of the successful 2006 gluten free gourmet dessert recipes book and have published recipes for breads pizza crust waffles desserts and much more some are dairy free too thanks for reading the gluten free blog note this site is not intended for use as a source of health medical legal or professional advice and i assume no responsibility for errors inaccuracies 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