Top Tips

Although most people think potatoes when they think gnocchi, gnocchi can actually be any thick, soft pasta made from flour, semolina, eggs, cheese, breadcrumbs, potatoes or any combination thereof (many of these are not gluten free I know). The word gnoccho, where gnocchi is thought to be derived, means little lump. Not very enticing I know. Especially since gluten free gnocchi, when done well, are light, delicate and anything but lump-like. 

Pie is perfect anytime of year! In Spring, I always want something bright, fresh and slightly tart like lemon meringue and rhubarb. Summer is all about the bounty of fruit and you can never go wrong with a great peach or berry pie. By Fall I want rich, warm and spicy; I use things like plums, apples, figs, pears, pumpkin and pecans. Winter is about celebration and decadence - chocolate usually takes center stage.

Breakfast is big in our house. My husband tries to cook our kids breakfast everyday; no cereal or toast here! On the weekend though, when we have a little more time, we are big fans of pancakes. Everyone has their own favorite add-ins; my husband likes banana pancakes, my daughter likes hers “plain Jane” and my son loves it when I add in a few chocolate chips. Some days I actually make all three, starting with a few plain pancakes for Little Lexie, add in the bananas for Ed, and then finish with a few chocolate chips sprinkled on top for Michael.

Creaming is an ubiquitous step in baking and yet it is rarely ever explained well. Most people don't know what it is, why it matters and how to do it correctly. So do not be embarrassed if you need a little extra creaming 101. We are here to help!

We always get asked why our baked goods taste so darn good. The answer is, of course, Cheatin' Wheat! Our Cheatin' Wheat Gluten Free Flour is the base for everything we do and is a perfect all purpose blend that is never dense, dry, grainy or metallic tasting. However, we also put a lot of thought into our food to ensure our stuff is just better than the rest. Here are some of my favorite flavor boosting tips, adapted to cooking at home.

Homemade pies are so beautiful. Each one is unique to the person making it. Do you like a lattice top, a double crust, deep dish or decorative edge? What fat do you use - lard, butter or shortening? We have already given you two recipes for great gluten free pie crust - one uses our Cheatin' Wheat Pie Crust Mix and the other uses our Cheatin' Wheat Gluten Free Flour. Now, here are 5 easy steps for creating a decorative edge.

Whoever said vanilla is boring "don't know beans" about this bean (pod actually). Vanilla is far from bland. In fact, it is one of the most complex flavors and aromas used in baking. There are earthy, spicy, musky, floral notes that are truly sense - sational. Many people do not know how complex the vanilla bean is because they never splurge and buy one. Instead, cupboards everywhere have cheap, imitation vanilla extract that smell more like a candle than the real thing.

You just paid $$$ for this moist, plump, slightly sticky, aromatic bean. Now what? How do you use it? Even if you know you are supposed to get the tiny seeds from inside the pod, you may not know the most efficient way to go about it. I have seen many a culinary student mangle a hapless vanilla pod trying to scrape out the seeds. So, don't feel badly if you have tried it and it was a little awkward. Here are my tips for getting the most vanilla for your buck!

For most of us, going gluten free is an "all-in" move. No cheating, no sipping, no nibbling; basically avoid all gluten containing foods and beverages. In addition, you also need to be mindful of gluten cross-contamination. Cross-contamination is when gluten free foods come in contact with gluten. Unfortunately, there are many ways for this to happen. And the place where we think we are safest, our very own homes, can often be a leading cause.

Don't let anyone tell you differently, there are "industry tips and tricks" that make professional baked goods different from the ones you typically make at home. However, they are just that, tips, not magic. So here is one of our favorites. Be sure to check back often and feel free to contact us with a particular baking question.