Category Archives: Articles

Buckwheat Month

Good Morning,

I just saw that the Whole Grains Council has chosen Buckwheat as its grain of the month.  Since I use buckwheat flour in most of my gluten free recipes, I thought I would share their post.  The council shares information about the origins and history of the buckwheat plant as well as nutritional information and, of course, recipes!

Have you cooked with buckwheat groats?  I haven’t yet, but I would like to try their Kasha and Beet Salad recipe.

To celebrate buckwheat, I am including a recipe for Gluten Free Buckwheat Almond Biscotti, adapted from “Biscotti di Prato” in “The Complete Book of Florentine Cooking” by Paolo Petroni.

Gluten Free Buckwheat Biscotti
Gluten Free Buckwheat Biscotti

Gluten Free Buckwheat Almond Biscotti

4 cups buckwheat flour (Arrowhead Mills)*
2 cups sugar
3 whole large eggs and 3 large egg yolks
¼ cup Passito di Pantelleria**
1 slightly rounded teaspoon baking powder
4 tablespoons melted butter or 3 tablespoons extra virgin olive oil
pinch of salt
1 ½ cups whole roasted almonds with skins

*I use Arrowhead Mills buckwheat flour because it is produced in a gluten free facility.

**Passito di Pantelleria is an Italian sweet dessert wine produced on the small island of Pantelleria off the southwestern coast of Sicily.  Passito di Pantelleria can be found in specialty food stores such as Trader Joe’s and in some local wine stores.  If Passito di Pantelleria is not available to you, other sweet dessert wines such as Vin Santo or Muscats can be used.)

Preheat oven to 350F and place rack in center of oven.

In a large bowl, place the flour and make a well, add sugar, 3 whole eggs, 2 yolks, Passito, baking powder, melted butter and pinch of salt.

Mix ingredients quickly with hands until well combined.

Add almonds and mix until they are covered by dough.  Flour hands if dough becomes too sticky.

Form loaves 1.5″ wide and .5″ high on baking sheets lined with parchment paper.  Leave 1.5″ between loaves.  Brush with yolk.

Bake loaves for approx. 25 min. or until golden brown.

Remove loaves from oven and cut diagonally to make .5″ wide biscotti.  Place biscotti on their sides on baking sheet and return to oven for approx. 5 min. or until toasted on sides.

Place biscotti on racks to cool.

Serve biscotti with small glasses of Passito di Pantelleria.  Store biscotti in aluminum tins for up to 1 month.

Buon Appetito!

Recipe adopted from “Biscotti di Prato” – from “The Complete Book of Florentine Cooking” by Paolo Petroni


The Bread Kitchen – a must-see video blog for gluten-free bread!

Hello all,

It has been a while since my last post, but I am going to make up for it with a few additions today.  I have also decided to dedicate this blog to all of my friends and family who are suffering from some sort of gluten intolerance, allergy or celiac disease.  This week I have discovered that almost every friend or family member of ours has a loved one who becomes very ill after eating gluten.  We all know that the number of people with celiac disease is on the rise and the New York Times recently reported that “the prevalence of celiac disease is estimated to range between 0.6 and 1 percent of the world’s population“.  I highly recommend this NYT Sunday Review article because it sites a number of different studies of autoimmune diseases around the world.  I hope this information will be helpful.

And, of course, I am sharing a link to a blog, The Bread Kitchen, the my husband (who can eat gluten) found this morning while we were talking about buckwheat flour while eating our buckwheat pancakes.  He is becoming a buckwheat fan and will be trying The Bread Kitchen’s gluten-free buckwheat loaf and The Bread Kitchen’s gluten-free white sandwich bread recipe which uses whole grain flours like sorghum and brown rice flour along with starches like potato flour and white rice flour.  If this experiment goes well, we may become a gluten-free household to take advantage of the nutritional benefits of gluten-free flours like buckwheat, teff, sorghum, millet…We’ll let you know!

Buon Appetito!

Bantam Cider


Check out this Boston Globe article about Bantam Cider opening a tap room in Union Square in March.  If you haven’t tried their cider, I would start with Wunderkind.  So far, it’s my favorite cider and it’s gluten free!  And they make it locally in the Boston area – Somerville, MA.

The Benefits of Olive Oil

If you are consuming as much olive oil as we are, you will enjoy this article by the Olive Oil Times:

Components in the Mediterranean Diet May Prevent Some Cancers

I have started using a Californian extra virgin olive oil called California Olive Ranch and it can be found in large supermarkets (see the store locator on their website) or ordered online.  This is a great olive oil for dressing up vegetables, fish, meat and anything you want and for cooking!