(WTNH) - Gluten-Free Baking. Substituting boldly has led Author Beth Hilson to discover that nearly every recipe can be made gluten-free with delicious results. Checkout out her findings (and secrets) from her cookbook, Gluten-Free Makeovers which can be purchased at Amazon.com, BarnesandNoble.com, and LivingWithout.com
Sept 5, 6 p.m. Living Well on a Gluten-Free Diet, Enfield Senior Center, sponsored by Enfield ShopRite
Nov 4, 1 p.m. Cookie Class and Swap at Sur la Table, Canton, sponsored by Canton ShopRite
Crêpes with Easy Peach Melba Filling
Makes Fifteen to Twenty 6-inch Crêpes
Reprinted with permission from Gluten-Free Makeovers by Beth Hillson
(Da Capo Press)
This recipe comes from a basic formula I prepared in French culinary school—made over the gluten-free way! The trick is to make these very thin so they are pliable and easy to roll. Unfilled crepes freeze well.
2 large eggs
¾ cup rice flour
¼ cup tapioca starch/flour
½ teaspoon salt
¼ teaspoon xanthan gum
1 tablespoon sugar (for dessert crepes)
1¼ cups milk, soy milk, or rice milk
1.Whisk together the eggs in a large bowl. In a separate bowl, combine rice flour, tapioca starch, salt, xanthan gum, and sugar, if using. Whisk into the eggs just until moistened. The mixture will be very thick and gloppy.
2. Add the milk, a little at a time, stirring vigorously until the mixture is smooth and the consistency of heavy cream. Cover and chill for up to 24 hours.
3. Lightly oil one or two 6-inch crêpe pans or heavy frying pans and set over medium heat. Pour about 2 tablespoons of the batter into each pan and swirl until the pan is coated. Pour any excess batter back into the bowl. Cook the crêpe until the edges look very dry, about 1 minute. With a sharp knife, loosen the edges of the crêpe. Using fingers, grab the edges and flip the crêpe. Cook another 30 seconds and remove to a platter. Continue until the remaining batter is used, lightly oiling the pans with a paper towel as necessary.
Peach Melba-Style Filling
1 cup seedless raspberry jam
2 tablespoon brandy
4 medium vine-ripened peaches, peeled and coarsely chopped
Combine jam with brandy. Spread 1 tablespoon of the mixture over the surface of a crepe. Add a few pieces of cut up peaches. Roll the crepe. Repeat until all the crepes are used. Dust with confectioners’ sugar and serve.