Spotlight: King Arthur's Gluten-Free Bread Mix

King Arthur's is well know for their superior flour quality, no other brand can compare to their taste and texture. There long a waited Gluten-Free flours and mixes are finally available in stores to the public. Somethings in life are just worth waiting for.

The verdict, this bread is a slice heaven. King Arthur's doesn't disappoint, the quality of the this mix is outstanding. The texture is incredible, its crunch on the outside and the dough is fluffy on the inside. Unlike most gluten-free bread mixes, this one has no funny after taste. It blows the competition out of the water, one bite and you'd swear you were eating regular bread.

This mix does take a long time to prepare, you need to let it rise for 30 min, then put the mix in a bread pan and let it rise again for 20-40 mins. Eventually placing the pan the oven to bake for 50-60 mins. Yet,for results like these it's worth the wait. The king has re-claimed his thrown.

( I didn't have a bread pan so I used a bunt pan, it still came out great. )

For more information:

http://www.kingarthurflour.com/glutenfree/

*Please note: that some of King Arthur's gluten-free mixes, such as there chocolate cake, brownies and cookie mix do contain corn-starch. The bread mix does contain potato starch*

[For a potato starch free alternative, we recommend, Namaste Foods Bread Mix, another great product]

The Good Stuff rating:

Best Bread Mix on the planet!

Beer Battered Veggie Tempura! (Version 1)

Tempura has always been a favorite of mine as long as I can remember. It's Japanese deep fried vegetables or seafood. After reading, The gloriously gluten-free cookbook, by Vanessa Maltin, I was inspired to create my own gluten-free tempura dish. As wonderful as Vanessa's recipe is, I had to make a few modifications. This is the corn/gluten/dairy-free version, the long line of many versions to come.

*Note: originally tempura batter is made with eggs *

Beer Battered Veggie Tempura! (Version 1)

For the Batter:

-7 oz of Redbridge gluten-free beer

- 1/2 cup of tapioca starch

- 2/3 cup of millet flour

- 1 tablespoon of sugar

- 1 packet of yeast

For Frying:

-Canola oil or Grapeseed oil

2 yellow or green peppers

2-3 sweet potatoes

1 head of broccoli

* other veggie suggestions: string beans, asparagus, feel free to be creative*

( seafood can be used with this batter, if your not allergic )

Directions:

Batter:

In a large bowl, combine all batter ingredients, and whisk well together.

Frying:

1) Prep the vegetables by slicing them into bit-sized pieces.

2) In a large skillet or pot ( if your using a pot, you'll need around 3 cups of oil); heat over medium heat, until oil is ready

3) Dip veggies into batter and make sure their coated well. Carefully place veggies in hot oil, and fry everything until golden brown. ( If using a skillet, see photo below, you'll have to flip the veggies till golden brow)

4) Remove crispy veggies from skillet place on a plate with a paper towel to cool and soak any additional oil.

Enjoy the Beer Battered Goodness !