Walk down the aisle of the grocery store and you’ll likely see the words “gluten free”. Pick up a magazine while your in the check out line and you will likely see some celebrity decrying the evils of gluten. In some ways it has almost developed into a fad in some cases with an almost cult mentality.
By at least one estimate as many as 18 million Americans have gluten sensitivity. For about 1% of the population this is a real problem as it can cause celiac disease. This condition is truly horrible. I have niece who suffers with this condition. Only after extensive testing did the doctors finally determine what the issue was.
She is a sweet girl and we love spending time with her. This often involves family dinners where we go out to eat and then meet back at someone’s house for dessert and family time. Good times indeed.
My problem is that I’m a bit of a one trick pony when it comes to ‘gluten free.’ The problem with something reaching ‘fad status’ is that it is hard to filter fact from fiction, the good from the bad. There can be almost as much misinformation as fact out in the media.
If anyone has GOOD ‘tried and true’ information or a recipes please share.
Here is my one I really like. (My one pony 🙂 )
Lemon Tart with Almond Crust
(sorry no pics. It’s been a little while since I’ve made it)
Almond Crust (see recipe below)
Lemon Curd (see recipe below. This is fantastic on its own. Make extra!!)
Cream cheese (room temperature)
I’ve made this as individual servings in ramekins and as one large tart.
Either way start by making the Almond Crust using the following recipe and blind baking the crusts in an oven until golden brown. about 10 minutes at 350 Fahrenheit (time varies depending on the size of container and thickness of the crust. So watch closely)
Allow to cool.
Blend together 1 package of softened cream cheese and 1/2 cup lemon curd
Refrigerate until slightly firm (about 1 hour)
Alternatives: Double the filling, add fruit, Strawberries or Blue Berries to the filling, top with a home made fruit compote.
1/2 Cup of unsalted butter
1 3/4 Cups of ground blanched almonds
1 Pinch of Salt (small)
1/4 Cup of sugar
Put enough almonds in a food processor to equal 1 3/4 cups once ground. Process until the desired texture is achieved.
Meanwhile melt the butter
In the mixing bowl, add in 1 3/4 cups of almond flour, 1/4 cup of sugar, and pinch of salt blend together on. Slowly drizzle butter in as the dough is being mixed.
Lemon Curd (from Alton Brown)
5 egg yolks
1 cup sugar
4 lemons, zested and juiced
1/2 cup butter, cut into pats and chilled.
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.