We had a ball during the Christmas festivities. I had opportunity to sample and enjoy many tasty foods. I’m happy to report,  that despite the many temptations at hand, I restrained myself admirably and had just enough to feel nicely satisfied. In the past I’ve tended to really “pig out” and regret not being more conservative.

One of the dishes we prepared for the family feast was Cole Slaw. This will be the subject of today’s post.

Background:
Did you know that Coleslaw (or Cole Slaw) is believed to have been consumed since early Roman times? (…..I guess you’d expect as much, seeing that cabbages have been around a long time ).

The version with a creamy dressing, or mayonnaise, would not have been developed till the 18th century, as mayonnaise was not invented till then.

It’s name arose in the 18th century as a partial translation from the Dutch term “koolsalade” or “cabbage salad”. “Cole” in Latin originates from “colis”, meaning cabbage. Cabbages also have many healing properties some of which particular affect the digestive function, including the colon. Interesting eh!?

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I hope that your Thanksgiving was as much a pleasure for you as it was for our family.

Of course, here in Australia, very few celebrate this day like our US counterparts. Our family is a bit different in that we have more of a US influence now and so we enjoy the “full deal” for Thanksgiving. There are only a few of us that have such a strong interest in gluten free foods though.

Here is a wonderful gluten free Waldorf Salad recipe that I wanted to share with you. It is a very special recipe and proved very popular at our family gathering.

As you probably already know, mayonnaise is a key ingredient in a Waldorf Salad. We didn’t just crack open a jar of gluten free mayo and slap it on, though. We made it from scratch …… not that this is such a big deal .

Gluten Free Mayo From Scratch
I wanted to highlight the idea of making the mayonnaise from scratch for two reasons.

1. You can ensure all ingredients are gluten free and
2. because this method (optional step) serves to demonstrate some interesting fermentation principles (using a live culture, goat or cow whey). This not only promotes health but also helps to preserve the mayo itself. (more…)

Probably nothing can seem as daunting to the new gluten free cook as gluten free baking.

Let me say, firstly, that you can lay any apprehension aside about this subject, because the hard work has already been done for you.

Gluten Free Baking Today.
Not only are commercially-baked gluten free breads more widely accessible today, but virtually the entire range of other baked gluten free products has expanded as well. Products like pizza crust, cakes, muffins, cookies, biscuits, pies etc are now relatively easy to find in most places.

What Is Used To Replace The Gluten?
The big challenge with Gluten Free Baking, of course, is how to mimic the function of the gluten in regular bread with gluten free ingredients. After all, most people want to get a result as close to the look, feel and taste of the regular breads and pastries they loved so much in earlier days. Right? (more…)

 Here is a question for you.

What is one thing that land surveying
and gluten free baking have in common?

Answer: Both involve some form of precise measurement.

You can always measure things by what I call “guess-timation” (i.e. estimating distance, time, weight, temperature etc.). If you are good at it, you know that it can be very handy at times. It definitely has its place.

However, whether you are surveying a property, or baking gluten free bread, you want the end result to come out right. You want to have consistency and repeatability. Right?

In order to do this, accurate measuring devices are a must. In the kitchen, one such device that we recommend investing in, is an oven thermometer.

“But my oven already has a thermometer built into it.
Why do I need to get another one?”
I hear you say.

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