Happy St. Joseph’s Day! Now, everyone can partake in the festivities with a gluten-free version of zeppole or sfince/sfinge di San Giuseppe. I used the basic gluten-free cream puff recipe from King Arthur Flour. However, I did not have gf King Arthur flour on hand, so I used a homemade blend. My blend is from the all-purpose flour blend in Gluten Free & More magazine with a little tweak.
Gluten-Free All-Purpose Flour Blend
1 1/2 cups sweet rice flour
3/4 cup tapioca starch
3/4 cup cornstarch
1 teaspoon xanthan gum
OK, so you will still use 3/4 cup of this flour blend to make the cream puffs. Follow the directions for cream puffs. I spooned generous tablespoons of dough onto the parchment paper. For me, it made 8 cream puffs. When they are cooled, you will add the ricotta filling.
about 2 lbs. ricotta (or two containers, some containers are 15 oz.), drained in a colander or cheesecloth to remove excess water
1 cup confectioners’ sugar (or to taste, if you like it more or less sweet)
candied citron or orange peel
Mix the ricotta and sugar. If it is too thick, add a bit of milk (not too much because you don’t want it liquidy). If you want, you can add some chocolate chips or candied citron. You can also decorate them with candied citron, candied orange peel, crushed pistachios, and/or a maraschino cherry.
In Italian, the word “senza” means without. Senza Gluten is an Italian restaurant in the Village that is completely gluten free. This restaurant is a great concept because Italian food, with its myriad of pasta dishes, is often hard to find gluten free. It is nice for people with celiac disease and those with gluten sensitivity or intolerance to have a night out senza worry.
For starters, we had cauliflower parmesan, cauliflower breaded with cheese and tomato sauce. A nice way to eat cauliflower.
My friend ordered a Cesare, or Caesar salad.
My entree was a vegetable lasagna, so the restaurant is vegetarian friendly as well.
My friend got the risotto ai funghi, risotto with mushroom, parmesan and truffle oil.
Finally, one is lucky to find a gluten-free entree at the average restaurant, let alone a dessert. Here, there are a number to choose from of Italian classics like tiramisu and panna cotta as well as a chocolate torte and biscotti.
One good thing to keep in mind while dining here is that Senza Gluten is cash and American Express only, so come prepared.
This Halloween, I made a gluten-free version of Lil’ Luna’s Candy Corn Pretzel Fudge with gluten-free candy corn and white chocolate and my favorite Snyder’s of Hanover gluten-free pretzel sticks.
This month, the FDA announced its official definition of gluten-free. Food manufacturers have until August 5, 2014 to comply with the new rule.
Enter my giveaway to win a copy of Susan Meisel’s new book, New York Sweets: A Sugarhound’s Guide to the Best Bakeries, Ice Cream Parlors, Candy Shops, and Other Emporia of Delicious Delights.
For those of you who follow a vegan lifestyle, Babycakes NYC is a godsend. The vegan bakery also caters to those with food allergies and dietary restrictions with baked goods that are refined-sugar–free, gluten-free, wheat-free, soy-free, dairy-free, egg-free or kosher. I don’t have any particular dietary restriction, but I visited Babycakes NYC with a friend of mine who is vegan. We tried a bunch of doughnuts and a red velvet cupcake.
Verdict: My friend who is vegan loved these, especially the salted caramel doughnut. I really love cream cheese frosting on my red velvet cupcake, so it didn’t appeal to me. But I’m not the target customer. I thought these were very good alternatives if you have a dietary restriction.
Posted in Bakery, Cupcake, Doughnut, New York
Tagged Babycakes, Babycakes NYC, bakery, dairy-free, egg-free, giveaway, gluten-free, kosher, New York Sweet, red velvet cupcake, salted caramel doughnut, sugar-free, Susan Meisel, sweets, vegan, wheat-free