Celiac Princess

Delight Gluten-Free Magazine Spring Issue Packed with Amazing Recipes, Hot Tips

The Spring 2010 issue of Delight Gluten-Free Magazine has gone to print and it's jam packed with delicious recipes including Super Simple Sides with 6 ingredients or less, Chicken 5 ways, Recipes using Coffee in new and innovative, Healthy Recipe Makeovers, and much more! And, you won't want to miss this month's feature, Culinary School the Gluten-Free Way, where you'll learn to master the most important culinary techniques and pick up some of the greatest no-fail recipes!

Be sure to pick up a copy at your local supermarket, Whole Foods, Barnes & Noble, Borders, or subscribe online at www.DelightGFMagazine.com.

Also, sign up for the weekly E-Newsletter to get bonus recipes, opportunities to sample products from our partners and tips for living the most amazing gluten-free life!

Culinary School the Gluten-Free Way: Gluten-Free Gorgonzola Risotto

When it's cooked correctly, risotto is hands down one of my top  favorite things in the world to eat. You can make an infinite number of variations of a simple risotto recipe and add in any vegetables or proteins that you enjoy. But the key to making risotto is all in the methodology for making it. There's little room for error and if you overcook or undercook the rice, you've got either a pile of mush or rice that's crunchy not in a good way! 

This recipe is for a risotto with a Gorgonzola cream in it, but you can substitute any cheeses you'd like or even try using milk instead of cream for a lower-calorie risotto. Dice up some broccoli or carrots and add them in with the onions. Just use your imagination for a delicious and hearty risotto! Just be sure to follow the instructions carefully and taste the risotto often for seasoning and texture.

Creamy Gorgonzola Risotto

2 tablespoons butter
2 shallots, finely minced
1 cup Carnaroli or Arborio rice
1 cup white wine
5-6 cups chicken stock
2 fl ounces heavy cream
2 ounces Gorgonzola cheese
1 tablespoon Italian parsley, minced
Salt

1. Heat a heavy saucepan and melt the butter.
2. Sweat the shallots in butter until soft. Add the rice and coat with the butter, stirring for several minutes.
3. Add the wine and stir into the rice until absorbed.
4. Add the chicken stock a little at a time, stirring constantly until absorbed. This should take about 18-20 minutes.
5. While the risotto is cooking, heat the heavy cream, add the Gorgonzola cheese and cook until the cheese melts.
6. When the rice is almost cooked, add the cheese mixture and the parsley. Continue cooking for another two minutes. The rice should have a creamy consistency and may be adjusted with a little extra stock if necessary.
7. Season with salt.

Culinary School the Gluten-Free Way: Gluten-Free Parmesan Cheese Souffles

Well, I've been pretty lucky during the past three months of culinary school. Everyone has been incredibly supportive of my gluten-free diet and my group has always been willing to test out a gluten-free alternative to every recipe. I'm so grateful for all of my fabulous chef instructors who have embraced the gluten-free diet and even more grateful for Emma, Chrissy and Jen, the fabulous gal pals I've made who have come in to class early and make every effort to help me make all of the recipes gluten-free.

However, this week I finally had my first experience in culinary school where a fellow student did not want to try a recipe gluten-free because he felt it would compromise the integrity of the dish. The dish was a Parmesan Cheese Souffle with a milk and flour base. Now, having done my homework and planned ahead, I knew that the purpose of the flour was to act as a roux, so there's no reason why I couldn't substitute cornstarch and have a souffle that tasted exactly the same. 

Obviously I didn't want to seem like a mean student, so even though I was somewhat hurt by the other student's comment, I suggested that we make 2 separate batches of the souffles to compare them and see if one really tasted different. So with Emma by my side, we set off to make double the recipe for the day!  

You'll be pleased to know that once all three groups presented their souffles (about 18 in total), the teacher actually picked out my gluten-free souffle as the most beautiful and structured! It was cooked perfectly and stood up in a perfect souffle shape. And, she even commented that the texture of my souffle was more creamy and light than the others. We attribute this to the extremely fine consistency of the cornstarch. So, there ya go! Gluten-free souffles can be better than their gluten-containing counterparts!

Here's my adapted recipe for the souffles. It may seem like a lot of work, but I promise it really isn't and the taste is absolutely worth the effort!

Gluten-Free Parmesan Cheese Souffles (yield 6 souffles)

Souffles
Butter, softened as needed
5-6 aluminum cups
3/4 oz cornstarch
5 fl oz milk
Salt to taste
Pepper to taste
Nutmeg, grated to taste
2 egg yolks
2 egg whites
1 oz parmesan cheese, grated
 
Duxelle/Sauce
1/2 fl oz canola oil
1 tablespoons shallots, chopped
4 oz mushrooms chopped
Salt to taste
Pepper to taste
1 tablespoons parsley, minced
8 fl oz heavy cream
2 tablespoons tarragon, finely chopped
 

1. Butter the aluminum cups and chill.
2. Prepare the bouillie by placing the flour in a saucepan and gradually whisking in the cold milk to create a smooth paste.  Add the salt, pepper, and nutmeg.
3. Bring the mixture to a boil, stirring constantly to prevent scorching.
4. Remove from the heat and cool for a minute or two.
5. Whisk in the egg yolks and transfer to a mixing bowl.
6. Beat the egg whites to stiff peaks, but not dry.
7. Fold the egg whites into the base, alternating with the grated cheese.  Be careful not to over-mix.
8. Fill the prepared molds to the inside lip with the appareil and place the molds into a bain marie.
9. Bake in a 400 degree oven for approx 15 minutes or until the souffles have risen about an inch above the top of the molds.  Remove the souffles from the oven but do not un-mold.
10. Heat the canola oil in a saute pan and add the shallots, cooking them so they soften but do not brown.
11. Add the mushrooms to the pan and season with the salt and pepper.  Cook until the moisture from the mushrooms has evaporated and add the chopped parsley.  Taste and adjust the seasoning if necessary.
12. Add the heavy cream and the chopped tarragon and simmer for several minutes to infuse the cream, tarragon, shallots, and mushrooms.
13. Grease a gratin dish with the softened butter and un-mold the souffles upside down into the dish.
14. Pour the tarragon sauce over and around the souffles and return them to the oven for 10-12 minutes.  The souffles should swell and absorb most of the sauce.

Culinary School the Gluten-Free Way: Spaghetti Squash Pancakes

Today was heaven in my mouth at the Institute of Culinary Education. Not only did we make Wild  Mushroom Risotto (you'll see that recipe later), but I also learned a fantastic new way to prepare spaghetti squash. Usually I make it by baking it, pulling out the beautiful strands of squash and serving it with a marinara sauce. This is a wonderful, low-calorie dinner that tastes amazing. Today, I learned how to make the squash into pancakes, sort of like potato latkes. They are crispy, bursting with flavor and perfect for a twist on a Jewish holiday favorite.

I know it looks like a lot of ingredients, but don't freak out about it. If you want to omit the prosciutto and pine nuts, that's totally fine! The pancakes will still come out great!

Spaghetti Squash Pancakes

 

1 spaghetti squash

1/2 fl oz extra virgin olive oil (EVOO)

1.5 oz pine nuts

1 shallot, minced

1 garlic clove, minced

2 oz prosciutto, sliced and then finely chopped

1 1/4 oz flour (use Whole Foods All-Purpose Gluten-Free Flour)

Salt to taste

Pepper to taste

1 egg

1 egg yolk

4 fl oz heavy cream

Canola oil for pan-frying

 

1. Cut the spaghetti squash in half.  Season with salt and pepper and bake in a 350F degree oven for 30 minutes.  Scrape the cooked squash from the shell with a fork.  Reserve and cool.

2. Heat a saute pan and add the olive oil.  Saute the pine nuts until just golden.

3. Add the shallots and garlic and saute for 1 minute.

4. Add the proscuitto and saute for another minute. 

5. Toss the cooled squash with the flour, pine nuts, shallots, garlic and prosciutto mixture. Season with salt and pepper.

6. Mix the egg, egg yolk and heavy cream.  Combine with the squash mixture, stirring well as you pour in the egg mixture.

7. Heat a large saute pan and add the canola oil for pan-frying.  Add the squash to the oil by large spoonfuls, flattening the mixture slightly to form a pancake.  Pan-fry on each side until golden brown.

Culinary School the Gluten-Free Way: Goat Cheese Timbales with Parmesan Crisps & Beet Vinaigrette

One of my major culinary vices is goat cheese. I love it on rice crackers, in sauces, as a flavor enhancement in risotto and pretty much even by itself on a spoon. I love the texture, the flavor and the creaminess. So I was thrilled at school today when I found out we were making a fabulous appetizer that showcases goat cheese both in the base and dressing. The recipe is Roasted Vegetables Timbales with Goat Cheese, Parmesan Tuiles and a Beet Vinaigrette.

At this particular moment, you're probably sitting there wondering what on earth a Timbale and a Tuiles are. Well, they are basically fancy culinary words to describe the food item. A Timbale actually refers to the shape of the food item. In this case, it's shaped like a large thimble that you'd use when you're sewing. For this recipe, we're going to stack roasted vegetables layered with a goat cheese mixture into a mold and then cook them. We'll top them with a delicate beet vinaigrette that is bright pink! (don't be afraid of the color! The taste is amazing!)

A Tuiles is basically a parmesan crisp. The originally recipe called for 1/2 cup of all-purpose flour. To make these gluten-free, I substituted 1/2 cup of my famous All-Purpose Gluten-Free Flour Mix. It worked perfectly and my chef instructor even said she couldn't tell the difference. If you don't feel like making the flour mixture, just use the Whole Foods Brand Gluten-Free AP Flour. It works very well! 

I know this recipe sounds complicated, but when you actually break it down into steps, it doesn't really take very long. The taste is well worth the effort!

Roasted Vegetable Timbales with Goat Cheese, Parmesan Tuiles, and Beet Vinaigrette- 4 servings

Timbales

8 plum tomatoes

3 Japanese eggplants, cut in 1/4" thick slices

3 zucchini, cut in 1/4" thick slices

3 yellow squash, cut in 1/4" thick slices

Extra Virgin Olive Oil (EVOO) as needed

Salt to taste

Pepper to taste

1 log of goat cheese (for added flavor, mix in minced chives, shallots and thyme)

1. Slice the tomatoes into 1/4" rounds.  Place on a sheet pan, brush with olive oil and season with salt and pepper.  Roast in a 350 degree oven for 30 minutes, or until the tomatoes are semi-dry.  Repeat with the eggplant, zucchini, and yellow squash, roasting until they are lightly brown, about 10-15 minutes.

2. Soften the goat cheese by pulsing in a food processor.  Add a drizzle of EVOO and season with salt and pepper.

3. Assemble the timbales by placing a layer of roasted tomatoes in an aluminum cup or small corning ware dish.  Follow with a layer of the softened goat cheese, eggplant, goat cheeses, and zucchini.  Continue layering until the cup is nearly full.  Repeat for 6 timbales, reserve.

 

Tuiles

2 cloves garlic, peeled

4 ounces butter softened

2 teaspoons sugar

2 egg whites

1/4 teaspoons salt

1/2 cup AP gluten-free flour

2 oz parmesan cheese, grated

2 tablespoons rosemary, minced

 

1. Blanch the garlic cloves until very tender, and drain.

2. Puree the garlic and butter in a food processor until smooth. Add the sugar, egg whites, salt, flour, and parmesan cheese and pulse to incorporate the ingredients.  Do not over-mix or the butter will begin to melt.

3. Pipe 1/2" circles of the batter onto Silpat baking mats and using a small offselt spatula, spread each drop of batter into 2" circles.  Sprinkle the tops of each tuile with some minced rosemary.

4. Bake in a 325 degree oven for approximately 6-8 minutes; be sure the tuiles have browned around the edges.  Remove from the Silpat, place on a paper towel and cool. Serve as a garnish with the Timbales.

 

 Vinaigrette

3 beets juiced

1 fl ounce red wine vinegar

1 teaspoon Dijon mustard

3 fl ounces EVOO

1/4 bunch chives, minced

1. Reduce the beet juice to 6 fl oz.  Add the vinegar and mustard.  Emulsify in the olive oil, using an immersion blender and season with salt and pepper.  Stir in the chives. Reserve.

2. Reheat the timbales in the oven.  Place the timbales on a plate and drizzle some of the vinaigrette around. Garnish with the parmesan tuiles and minced chives.

 

Culinary School the Gluten-Free Way: Sea Scallops with Parsnip Sauce

Sauteed Sea Scallops...when they are perfectly cooked with a golden brown caramelization on the outside and sweet and juicy on the inside, there are few food items that compare to the exquisite taste. So, I was thrilled when this recipe popped up in our lesson plans at school. For this lesson, we were working on plating, so we actually made quite a few elements for the plate including a braised cabbage chiffonade with bacon and micro greens, but in all honesty, the best parts were the scallops and parsnip puree (kinda like mashed potatoes), so i'm only giving out those parts of the recipe. 

When you're making the scallops, be sure to get your pan and oil really hot so that when you put in your scallops, you'll instantly get a great sear and delicious caramelization on the exterior of the scallops. After they are cooked through, be sure to let them rest on a resting rack for about 5 minutes before serving to allow the extra juices to drain off and make an ugly design on your plate! 

 

Sauteed Sea Scallops with Parsnip Sauce

Sauteed Sea Scallops
8 Sea scallops
Salt
Pepper
2 fl ounces clarified butter, canola oil or olive oil (your choice)

1. Clean the scallops and season with salt and pepper.
2. Heat a large saute pan and add clarified butter. Add scallops and sear on one side, basting the scallops with the butter in the pan. Turn the scallops and cook to desired doneness.
3. Serve with the parsnip puree.

Parsnip Sauce
1 ounce butter
5 ounces Parsnips, peeled, thinly sliced
3 ounces Spanish onions, thinly sliced
1.5 teaspoons garlic, minced
Salt
1 thyme sprig
1 Bay leaf
3 fl ounces white wine
2 fl ounces Cider vinegar
28 fl  ounces chicken stock
2 fl ounces Bacon fat (reserved from the braised cabbage chiffonade)
2 ounces butter

1. Heat a saucepan over medium heat and add the butter. Add the parsnips and onions and sweat until soft. Add the garlic and cook for another 2 minutes. Season with salt.
2. Tie the thyme and bay leaf into a small bouquet and add to the saucepan along with the white wine and cinder vinegar. Reduce to a sec.
3. Add the chicken stock and bring to a boil. Reduce to a simmer and cook for 25-30 minutes; parsnips should be soft.
4. Remove the thyme and bay leaf. Puree in a blender until smooth. Pulse in the butter and reserved bacon fat. Taste and adjust seasoning.

Culinary School the Gluten-Free Way: Penne with Sundried Tomatoes and Chanterelle Mushrooms

The past week in culinary school was filled with some amazing recipes, but one in particular really got my taste buds jumping. When I visit restaurants that serve gluten-free pasta, I'm usually somewhat disappointed with my options. There are usually only a few options that are pretty plain and basic, yet I usually get charged a fortune for the gluten-free pasta. So, when I first read this recipe for Penne with Sundried Tomatoes and Chanterelle Mushrooms, I was so excited for a somewhat exotic pasta dish.

For the dish, I substituted Bionature Gluten-Free Penne Pasta and it was delicious. Even my instructor, Chef Mike, said it tasted just as good as the gluten-containing pasta dishes the other students made.

The recipe is actually quite simple to make and can be made in almost no time at all, so this is a great dish for a night when you don't have a lot of time to cook. One important note about the chanterelle mushrooms. Do not dice them up! You pay extra for these beautiful mushrooms because of their unique shape. Just slice them down the middle and maintain their curves.

Penne with Sun-Dried Tomatoes and Chanterelle Mushrooms  (yield: 4 servings)

6 oz butter
8 oz Spanish onion, small dice
6 oz sun-dried tomatoes (oil-packed), sliced
8oz chanterelle mushrooms, cleaned and sliced down middle
8 fl oz heavy cream
1 oz mascarpone cheese
Salt
Pepper
8 oz penne pasta
4 fl oz pasta water

1. Melt the butter in a large skillet and add the onion.  Sweat over low heat till the onion becomes translucent and softens.
2. Add the sun-dried tomatoes and heat through for about 1 min
3. Add the chopped mushrooms and sauté for about 5 minutes or until tender
4. Add the heavy cream and mascarpone, season, and reduce for 5 min over medium heat
5. Cook the penne till al dente
6. Toss the penne with the sauce, adding some of the reserved pasta water if necessary to moisten.  Adjust the seasoning

Culinary School the Gluten-Free Way: Quinoa Salad with Citrus Vinaigrette

This week at culinary school we learned all about grains. There are so many great varieties, all packed with nutritious qualities. If you've been diagnosed with celiac disease, you might be thinking that there are tons that you can't eat. But you're actually in luck! Even though gluten in found in quite a few grains, there are actually more that you CAN eat than you can't.

According to the U.S. Department of Agriculture, any food made from wheat, rice, oats, cornmeal, barley or another cereal grain is considered a grain product. That means that breads, pasta, oatmeal, breakfast cereals, tortillas, and grits are all grain-based food items.

One of  my all-time favorite grains and one we learned about this week is Quinoa, or as I like to call it, the Super Grain! It's originally from South America and has a very, very high protein content, about 12%-18%. Additionally, it contains several essential amino acids, is a good source of fiber and is high in magnesium and iron. And, of course it is naturally gluten-free. 

Below is the recipe for a Quinoa Salad we made. It's so simple to make and delicious for lunch or as a pre-dinner salad. Try it with a crisp glass of white wine! Yum!

Quinoa Salad with Citrus Vinaigrette—4 servings

4 ounces quinoa
12 ounces chicken stock
2 ounces red pepper, small dice
½ ounce scallion, finely chopped
½ teaspoon cilantro, minced
Salt
Pepper

*Vinaigrette*
½ fl ounce lime juice
2 fl ounces extra virgin olive oil
¼ teaspoon ginger, minced
¼ teaspoon cilantro, minced
Salt
Pepper

1. Place liquid with salt in saucepan and bring to boil Add quinoa and return to boil. Reduce heat to    simmer. Cover and cook 15 minutes until stock is absorbed.
2. Remove quinoa from heat and rest 5 minutes. Fluff with fork. Put quinoa into a mixing bowl and let it cool until room temperature.
3. Add red pepper, scallions and cilantro. Toss with vinaigrette. Adjust seasoning.
4. You can serve the salad now, but it will taste much better if you put it in the refrigerator for 1-2 hours.

Post 2: Culinary School the Gluten-Free Way--Braising

First of all, I'm sorry it's been so long since posting, but it's been an insane month! Between working for Delight Gluten-Free Magazine (aka the best food magazine ever), attending culinary school at ICE and planning my fabulous gluten-free wedding, it's been just crazy!!

Culinary school has been incredibly intense...intense in an amazing way. I've learned more about food in the past two months than probably my entire life and most importantly, I've learned how chefs think about food as they prepare classic preparations in their restaurants. The good news is that out of the nearly 100 recipes we've mastered so far, only a handful have used gluten, and those that did were incredibly easy to substitute.

Here are a few examples of easy substitutions:

• Roux: if you're making a classic roux, you're going to use equal parts flour and butter. But how much flour and butter do you need to make a particular quantity? You're going to need 1 tablespoon of starch for every cup of liquid you're going to add.  For a gluten-free roux, substitute 1 tablespoon of either cornstarch or potato starch for the wheat flour and you'll have a fantastic roux. If you don't have any of these starches in your pantry, you could also use white or brown rice flour, an all-purpose gluten-free flour, or arrowroot.

• Breading: breading proteins is very important when it comes to pan frying and deep frying foods. Obviously the traditional breadcrumbs won't work. During our lessons on pan and deep frying, I tested out some of the most popular brands of gluten-free breadcrumbs to find the best products on the market. My two favorite brands were Gillian's Breadcrumbs (rice based) and the Glutino Breadcrumbs (corn based). 

Now, on to my favorite lesson of the week: Braising. Braising is fantastic because the finished product is incredibly moist, tender and almost melts in your mouth. The sauces or gravies served with braised meats are rich and delicious and perfect for holiday meals. And, you can make them way ahead of time! Start them early in the morning, put the ingredients in the crock pot and have a piping hot dinner ready when you get home from work. Or plan ahead for holiday gatherings and make your braise the day before! It will taste just as good reheated on day 2.

To give you the basics, braising is a wet heat cooking method in which a food item is halfway submerged in a liquid and cooked until it becomes fork tender or it falls off the bone. Yum! Just imagine grandma's brisket coming out of the oven all hot and juicy and falling right off into your mouth. Most often, you'll want to braise large pieces of tough meats that you want to tenderize. So we're talking about brisket, shanks, legs and thighs, and beef or pork shoulder. But, don't worry, you can also braise vegetables! In fact, you'll find two great braised vegetables recipes ahead!

Steps for a Perfect Braise: below are steps to take to make sure your braise never fails. These are just steps. The precise recipes will follow.

1. Season your meat well. You don't want to end up with a bland meal, so be sure to heavily season both sides of your meat with salt and if you want, pepper. 
2. Heat a large rondeau and add a small amount of butter or oil. Sear the 2 largest sides of the meat to get a golden color and draw out some of the meat fat. Don't cook it for too long. You're just trying to get color, not actually cook the meat through. Remove the meat from the pan.
3. Add in mirepoix (aromatic vegetables such as celery, carrots and onions or shallots). Caramelize the mirepoix, adding extra butter or oil if you need to.
4. Once the mirepoix is caramelized, deglaze your pan using wine or alcohol. Reduce the liquid until it is almost dry.
5. Add enough chicken/veal/beef/vegetable stock to cover your meat halfway. Just guess at this point since your meat isn't actually in the pan right now.
6. Re-add the meat into the pan. I know you're sitting there reading this wondering why I say to add the stock first. There's a really good reason! The pan is hot and nearly dry, so you don't want the meat or vegetables to burn. So get the stock in and then add back your meat.
7. Bring the stock to a boil, reduce the heat and simmer until your meat is fork tender or falls off the bone.
8. Once the meat is cooked, remove it from the pan. Strain the braising liquid. Pour into a sauce pot. Reduce to desired thickness or add a slurry of cornstarch (cornstarch + water) to thicken the sauce. 
9. Serve! I like to serve my braised meats with mashed potatoes or steamed rice, but pick your favorite starch and serve it up!

So how can you apply this lesson to your daily life? Here are some of my favorite recipes from culinary school that you'll be able to whip up at home for a fabulous dinner. On the menu today are: Braised Lamb Shanks with Juniper & Rosemary, Braised Chicken Thighs with Mushrooms and Balsamic Vinegar, Braised Red Cabbage, Braised Leeks. Click continue below to view the full recipes.

Post 1: Culinary School the Gluten-Free Way & the Food Network Seminar

For those of you who regularly read Delight Gluten-Free Magazine, you've already heard the fantastic news that for the next six months, I'll be attending culinary school at the Institute of Culinary Education in New York City and chronicling the experience in Delight Magazine!

You can probably guess the expression on my face when I was approached about attending culinary school. I pictured myself standing in a kitchen classroom with flour flying everywhere as I tried to make pastries and my stomach bloating bigger and bigger as the minutes went on. How could I possibly participate in lessons that required me to use wheat flour to make the most traditional dishes that every famous chef has mastered?  Sauces, crepes, breads, cakes, roux-based soups, tarts, croissants and puffs!!

Yeah, I was scared at first, but quickly decided it would be the most amazing experience in the world to convert the most famous dishes from every cuisine from around the world into gluten-free alternatives and share it will all of the Delight magazine readers. Now, I obviously can't write about everything in the magazine, or we'd have an entire novel, so I'm going to be sharing some of the experiences with you here on the Celiac Princess blog.

My first two weeks of school were filled with tons of incredible information. I learned to properly use knives (yeah, you all think you know how, but you're totally wrong), taste spices and herbs to identify

them by sight and smell, properly cut vegetables in any shape or size, wilt and blanch greens and vegetables, cook eggs, identify by taste a variety of fats, filet all sorts of fishes and makes soups and chowders. Phew! What a crazy couple of weeks. You'll read about all of the techniques in the magazine, but for now I want to focus on a special seminar I got to attend that was put on by Chef Robert Bleifer, the executive chef of culinary productions at Food Network. Not only is he in charge of preparing all of the food for like 23 shows on Food Network, but he is also a judge on many of the Food Network competitions and prepares the food for Food Network hosted events. He studied economics in college, photography in graduate school and then decided he loved food, so ended up working as a culinary producer at the Food Network 14 years ago. His life is fascinating, so be sure to read more about him at www.foodnetwork.com. 

The seminar focused on seasonal favorites from the Food Network kitchens and featured recipes from the most recent issue of Food Network Magazine. The menu included a Three Cheese Soufflé, Spanish-style Pork Burgers Stuffed with Manchego Cheese, and Glazed Apple Cider Doughnuts. The really interesting take-home point of the seminar is not to be afraid of Soufflé and that cider doughnuts can be incredibly delicious. I think that most people are typically afraid of messing up a souffle, but Chef Bleifer showed us first hand that you can make three mistakes (he actually made them in the seminar) and still have a perfectly risen Soufflé. Now, the only challenge is making it gluten-free!

Of course I was bummed when I first saw the recipe lists because two of the three recipes used flour.  But, never fear, here are the three incredible recipes from Food Network's Robert Bleifer with my gluten-free conversions. They are insanely good, so make them! 

Read more for the recipes......