Tag Archives: buckwheat

BUBBLE CHILD the cooking show!

eating gluten-free cookie halloween bubble childHappy Halloween Bubble Children!  It has been some time, and we have had many exciting projects in the works here at Bubble Child headquarters!  (Hence the months-long absence.)  The new web-site is about reading to be shared, and the first episodes of the Bubble Child cooking show have been shot and I am rather thrilled to share with you first!

In the spirit of one of my favorite holidays, and one that I still celebrate as an expat over here in Paris as you should (costumes, cookies, festivities, yup!), it’s my pleasure to share with you the pilot Bubble Child episode: GLUTEN-FREE HALLOWEEN COOKIES

Check it out here : YOUTUBE!

RECIPE! :

cookie cutter halloween gluten-free dairy-free bubble child

HALLOWEEN COOKIES
Gluten- and Dairy-Free

3/4 cup + 2 tbs. millet flour
1/2 cup + 1 tbs. buckwheat flour
1/4 tsp. baking powder
1/4 tsp. sea salt
3/4 tsp. vanilla
1/3 tsp. agar agar
1 cup xylitol or 2/3 cup sugar
1/3 cup + 2 tbs. margarine or butter (non-hydrogenated margarine)
1 egg + 1 egg yolk

+cookie cutter or your choice
+extra flour for preparation

preparation time: 10 minutes
cook time: 10-12 minutes
Yields about 1 dozen large cookies, 2 dozen small

1. Pre-heat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silpat, or lightly grease.
2. Cream butter and sugar.  Add vanilla and sea salt.  Set aside.
3. Combine all dry ingredients with a whisk.  Set aside.
4. Cream eggs into wet mixture until homogenous.  Add dry ingredients.  Mix until dough is consistent in texture and is not too sticky.  If it’s too sticky, add a bit more flour.
5. Place dough in refrigerator as you clean off your work space to roll it out.  Generously flour the surface with gluten-free flour.
6. Remove dough from fridge, and roll out a half of it to desired thickness (this will depend on your cookie mold or personal preferences.)  Punch out molds, and transfer, with a spatula, to prepared baking sheet.  Finish with the rest of the dough.
7. Bake cookies for about 10-12 minutes, depending on their thickness and your oven.
8. Remove, let cool, and save for about 2-3 days.  Dough can be frozen, same with the cookies.

baked gluten-free halloween cookies

Please subscribe on YouTube!  More videos on both (a) recipes and (b) kitchen basics are headed your way so soon — lessons that all cooks, Bubble Children or not, can benefit from in their culinary endeavors!

Have a lovely Halloween!!  Bisous

Bubble Child

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Smoked Trout Avocado Wasabi Tartine

wasabi smoked trout tartine

After my midnight escapade with baguette I found myself with this:

half a baguette

This is the type of thing you walk by daily in Paris, flecking the windows of the local boulangerie, stuffed with cheese and vegetables and sliced fine meats and just the right amount of sauce to make it all come together.  It is what we call lunchtime for the working Parisian, a quick grab and go type of shape that has that comfort food quality for all those who grew up or have lived here.  But not a comfort for those enjoying food without gluten.

While I do still assert that the bread here is easier for me to digest than in the States, it does still contain the protein of wheat, and I do still have a strong sensitivity to said protein that makes me prepare gluten-free bread at home.  This little leftover from my moonlit baking session gave me a lunch idea worth sharing: a combination of sweet wasabi and basil, creamy avocado, and light yet flavorful thinly sliced smoked trout.  The reason I find this preparation particularly interesting is that the cream from the avocado provides a nice cushion between the trout and the bread, and hiding the basil under the trout and topping with the wasabi powder hides the layer of sweetness from the basil and leaves your palette even more pleased than your eye.

lunch mango trout tartine

Find your favorite gluten-free bread (or use the Buckwheat Loaf or Home Sweet Honey Buns), and slip into a little lunch pause that is as Parisian as you can handle.

lunch

Smoked Trout Avocado Wasabi Tartine

Ingredients: two slices gluten-free bread, 1/2 avocado, 1-2 thin slices smoked trout, 3 large leaves fresh basil cut into ribbons, a pinch sea salt, two pinches wasabi powder*

Method: lightly toast the two slices of bread and slice your avocado into thin strips.  Top toasted bread with avocado slices and add a pinch of salt atop each lightly.  Top with basil, and thinly layer smoked trout on top with no overlap (see above).  Evenly dust fish with wasabi powder, and serve with a shaved mango salad with some olive oil and lemon juice for something incredible.

*wasabi powder is available at most supermarkets in the Asian section or at Asian specialty stores.  Not to be confused with wasabi in a tube already hydrated.

 

 

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Inspiration: MIDNIGHT BAGUETTE and Noglu

baked buckwheat baguette

I have to say that as long as I make the baked good from scratch, I have very little guilt about eating it.  Even if it is a baguette at midnight.

I was inspired today after stopping in at Noglu, a 100% gluten-free restaurant in Paris with everything from burgers to pastries.  It’s no surprise they are expanding to a new takeaway location– they produce some killer looking gluten-free goodies.

Anyways, a simple shout-out to Noglu Paris and a thank you for inspiring me to make a gluten-free baguette ce soir.  The Bubble Child cookbook will be released soon, so keep your eyes out for it to get my bread recipes. : )

before baking baguetteMr. Mojo’s risin’

 

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Beans!

mung beans

The Greek mathematician and philosopher Pythagoras forbade the eating of beans, as he decreed that the legumes contained something of which the soul was composed.  I think he might have been exaggerating just a tad, but I can understand his enthusiasm for the magical fruit.

Tonight I had a simple rather bistro style dinner of gluten-free toasts and seasonal French cheese (easier to digest as it’s raw) and some leftover fava beans that I made into a sort of spread and topped with basil and mushrooms.  It was awesome.  And I didn’t feel like popping afterwards.

fava bean spread

What’s so good about beans?  Mr. Laertius may have been right about them being something exceptional, but here is the tip of the ice berg of reasons why they should not be banned from your regime:

1. Beans are a huge source of fiber.  Yes, yes, that’s why they are also the “magical fruit”, but if you want to pass things that are not magical in your body, tally ho.

2. Beans have a low glycemic index.  Composed of complex sugars, these carbohydrates take time for your body to break down, but are easier to process.  This makes you stay full longer, reducing cravings, while providing a natural source of sugar your body readily uses, not stores.

3. Beans are full of protein.  In combination with rice, they make a complete amino acid, which is the protein found in meat that most vegans or vegetarians are missing from their diet of they don’t work for it.

4. Beans are full of vitamins and minerals.  Another problem vegetarians might find, or anyone really, is a low level of iron.  Beans have a lot of this– as well as copper, magnesium, folate, and vitamin B6, which is a vitamin that is reduced if you’re drinking booze, so if you’re making some parties, jump on board with the beans to get your energy back up!

5. They taste awesome when cooked from their dry form with a bit of thyme and a bay leaf, and then are sautéed with onions, garlic, ginger, turmeric, cumin, a touch soy sauce, and some oregano afterwards.  Oh yeah.

…and they’re also gluten-free.  (since you find them on this blog, you can imagine they would be!)

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Vaikas Burbule! Bubble Child in Lithuania

vaikas burbuleIt’s official.  Bubble Child is now in Lithuania!  (“Vaikas burbule” to be precise.)  But why this Baltic country?  Because shortly following the new Bubble Child cookbook, we will be partnering with my buddy Jared’s company Tervezo (whom I met studying abroad in Paris in 2007 when I was first hit with my French food obsession) to expand the media of the project here.  Filming at a Lithuanian lake house?  Ookkkkk.

buckwheatGetting to know the local cuisine has been surprising for me, especially in the realm of gluten-free.  A traditional ingredient is “grikiai”, which is buckwheat that is boiled and served warm for both breakfast as porridge and meals as a starch.  Despite “wheat” being in the name, buckwheat does not contain gluten, nor is it in the same family as traditional wheat or spelt.  Kasha* is a common name for roasted buckwheat, and is easy to find in health stores.  It is delicious served as you would rice and has a luxuriously earthy flavor.

Kasha (Roasted Buckwheat): For ideal cooking, boil 2 cups water with a large pinch sea salt, add 1 cup kasha (or toasted buckwheat grains), bring to boil again, cover, reduce heat to low, and let simmer for about 20 minutes, or until all liquid has been absorbed and grains are cooked al dente.  I recommend tossing in a few teaspoons high quality olive oil, paprika and lemon zest for a subtle flavor boost.

*If you cannot find the roasted version, toast your own grains in a sauté pan for 5 minutes over medium-high heat with no oil stirring frequently to increase flavor and reduce cooking time.  Then cook according to method above.

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