Last week I had sandwiches for lunch on two successive days and was reminded very quickly that I have a sensitivity to wheat. The bread was delicious (hence the successive days) but within minutes of my first bite I felt my nose feeling stuffy and my chest wheezy.
I decided that this past weekend I would attempt gluten free baking but had not really given any thought to what flours to use. A stop for coffee before a visit to the supermarket led me to an Orange and Almond cake recipe in a Good Taste magazine. The recipe was simple enough, but there was no source indicated.
I ended up buying almond flour, hazelnut flour and coconut flour and had a stock of ripe citrus fruits ready to be used. My first cake was an Orange and Almond cake adapted from the recipe I saw in the Good Taste magazine, and traced all the way back to a New York Times article that credits the recipe to Claudia Roden, from her book ‘Everything tastes better outside’.
The second was a Bittersweet citrus semolina and almond cake that includes orange, ruby grapefruit and lemon. Not gluten free, but it was a start.
My next task (should have been my first) was to unpack my Flavor Flours recipe book by Alice Medrich. A few months ago I was friended on Twitter by Alice Medrich and had no idea who she was. A few days later I saw her recipe featured on Food52 and nearly off my chair. A James Beard award winning baker whose most recent book was a delight of gluten free recipes!
It seemed like the answer to all my prayers since I had no idea where to begin to start my gluten free baking journey! Rather late than never.