I have used the dairy-free cheeses available on the market for a long time, but always felt that they leave much to be desired. Despite their claims, these cheeses don’t melt very well and the taste is unremarkable.

Well, last month while I was teaching at Bob’s Red Mill cooking school in Portland, OR, the staff introduced me to a new vegan, gluten-free cheese with the brand name of Daiya Cheese. I was blown away by the cheese-like flavor. Last week, I found this marvelous cheese at my local Whole Foods store.

Here’s the story behind the cheese: Vegan for 20 years, inventor Andre Kroecher put his savvy behind developing a meltable vegan cheese back in 2005, then joined with business partner Greg Blake two years later, and rolled out Daiya, a revolutionary non-dairy cheese made from ground cassava and arrowroot that stretches, melts, and is quickly changing the world.

Daiya Cheese comes in two flavors: cheddar and mozzarella and both are shredded, which means you have greater versatility in using them for pizza or sandwiches (instead of the flat bricks that other dairy-free cheese comes in). I find it best to freeze those blocks of cheese because they are easier to grate, due to their naturally soft texture.

You can learn more about this new cheese at www.daiyafoods.com. The  recipes in www.GfreeCuisine.com  have recommended dairy-free cheeses by Follow Your Heart  Vegan Gourmet and now that we have Daiya Cheese you can also use that cheese instead, in the same amount.

It tastes great (although I prefer the mozzarella flavor) and it melts nicely  for pizza, vegetables, grilled cheese sandwiches…..anything that uses cheese. Most dairy-free cheeses are soy-based, but Daiya is soy-free, which is good news for those who avoid soy products.

As you might expect, it comes with a price tag. A small bag is $5, but I think it’s worth it if you use the cheese wisely (maybe one-half cup will do instead of a full cup in certain recipes) and store it correctly. I keep mine frozen to maintain its freshness. ]

Remember... if you don't see this new cheese in your store, ask the manager about it. I think you’ll like it.

TIME ……we all have 24 hours of it every day, but how to make the best use of it is always the BIG question, especially when it involves how we eat.
Last week, the cooking school at Bob’s Red Mill in Portland, OR hired me to teach gluten-free cooking classes on the topic of saving time in the kitchen. That’s me below with Cooking School Director Lori Sobelson (next to me), and her assistant Susan Gilbertson. I demonstrated 5 dishes (1 bread, 4 desserts) that can be streamlined to save time without sacrificing taste or texture.

Flatbread. First, I made a very quick flatbread called Pissaladiere (from the South of France). While bread doesn’t seem “quick”, my method certainly is. You quickly mix it in a bowl, then spread the ultra-soft batter with a wet spatula on a baking sheet. It bakes quickly since it is quite then, then cut or tear the pieces and dip them in a sauce of balsamic vinegar, herbs, and olive oil, just like in restaurants.

Carol’s Time-Saving Tip: You can use your favorite flatbread recipe. Mix the batter the night before, using cold milk and cold eggs, so the yeast isn’t stimulated to rise. Then refrigerate overnight, tightly covered. The next evening or up to 3 days later, spread as much of the batter as you want on a greased baking sheet, let it come to room temperature for 30 minutes, then bake it as directed. You have fresh bread, hot from the oven with minimal fuss. Keep any leftover batter in the fridge so it doesn’t spoil.

Cherry Cobbler and Strawberry Shortcake. I used the Bob’s Red Mill Vanilla Cake Mix (you can use any GF vanilla cake mix) to make Cherry Cobbler and Strawberry Shortcake. I divided the mix in half so I really got two desserts for the price of one. Then mix in the liquid ingredients specified on the package (halved, e.g., 1 egg instead of 2) and you’re ready to bake. Instead of cherries, you can use peaches, nectarines, plums…whatever is in season or on your pantry shelf.

Carol’s Time-Saving Tip: Don’t have mixes on hand or prefer to make your own?  Use your own recipes, assemble the dry ingredients and then mix thoroughly, then divide in half. Store the halved mixes in your pantry, and you’re immediately ready to bake by just adding the (halved) liquid ingredients.

Frangipane Tarts and Toffee Bars: Bob’s Red Mill Shortbread Cookie mix (halved) provided the base for these two delectable treats. The base for the frangipane tart was the cookie dough, topped with fragrant almond paste, and then fresh fruit (I like nectarines, but pears are in season now) glazed with melted jelly after baking. It is very elegant-looking and often seen in French pastry shops, yet super-simple. A tablespoon of molasses transformed the cookie mix into a toffee-flavored bar. It was topped with chocolate candy bars immediately out of the oven so the bars melted on the hot dough. A sprinkling of toasted almonds completed the treat. If you like more chocolate; use more chocolate bars.

Carol’s Time-Saving Tip: Use your kitchen scales to carefully halve the total weight. These scales are readily available in kitchen stores and discount stores at reasonable prices, so consider it a gift to yourself and an investment in your gluten-free health. If you don’t own a scale, pour the whole mix into a glass measuring cup and divide in half by volume.  Half of the BRM Shortbread Cookie Mix is 1 ¾ cups + 2 tablespoons. Half of the BRM Vanilla Cake Mix is 1 ¾ cups. Bon Appetit!

One of the chief reasons people cite for not cooking whole grains is “it takes too long.” I agree, some whole grains like brown rice eat up (pardon the pun) precious time in the kitchen. But it's critically important to include gluten-free whole grains in our diet because they supply fiber and important nutrients.

Some whole grains cook very quickly, such as quinoa and amaranth so they're easy to fix and can cook while you're preparing dinner. Other grains can take up to 45 minutes to an hour. I am time-challenged, just like you. So, I've called in the troops for help. My helpers are my slow-cooker and my pressure cooker.

The slow-cooker is a wonderful time saver. I often cook whole grains overnight in the slow-cooker and enjoy a hearty breakfast from that batch,  topped with yogurt, honey, and a little cinnamon. Then I refrigerate the rest and serve as a side for lunch or dinner throughout the week. Brown rice works especially well using this technique.

Another helper is my pressure cooker. To tell the truth, I'd been afraid to use it for a long time even though I once used one quite frequently. It shortens cooking time immensely and the grains turn out very nice. Just follow the manufacturer's directions and you'll be fine. I use mine for brown rice and sorghum, especially. I cook up large batches and then eat it at various meals throughout the remainder of the week.

One of the potential problems with the slow-cooker is that it can turn the grains slightly mushy. That's fine if you like mushy grains that are more like porridge; some grains like brown rice are very good this way.

I also sometimes cook whole grains in a rice cooker, which you can the amount of time needed to cook the grains. It automatically turns off, which is great in case you're away from the kitchen.

Of course, you can always cook brown rice on the stove in the traditional way, but here's a way to cook it that results in grains that are light, fluffy, and aren't glued to each other. It's not especially quick, but I especially like this technique when I'm serving brown rice for dinner guests and don't want mushy grains.  Use about  6 times the amount of water; in this case  6 cups of water  to 1 cup brown rice. Bring the water to a boil  in a stockpot or other large deep pan that has a well-fitting lid and add salt to taste and the 1 cup rice, then let it boil gently for 30 minutes WITHOUT THE LID.  

I always start the  brown rice first thing when I'm preparing dinner so I can be in the kitchen while it boils. Occasionally, if its boiling too hard it may get a little low on water so add more hot water if necessary. When the time is up, drain the rice through a sieve for 5 seconds and return it to the pot. Cover with the lid and remove from heat; let stand 10 minutes and then serve. Your reward is delicious rice that looks a professional cooked it.

Personal chefs aren’t just for movie stars or the super-rich anymore; they’re going mainstream. Years ago, I hired a personal chef to prepare meals for my son, who was studying for his boards during medical school. Since he lived a thousand miles away I couldn’t cook for him, but I wanted him to eat well without spending precious time cooking instead of studying. (Yes, he graduated from medical school and went on to become a cardiologist.)

At the Gluten-Free Culinary Summit in Providence, RI last month, I met four personal chefs who cook for gluten-free clients. These chefs were interested in www.GFreeCuisine.com as a way of getting gluten-free menus for their clients.

How does a personal chef work? He or she shops for the ingredients, then goes into a client's home to prepare several entrees at a time for heating at a later time. It is all done in one day. Up to 20 meals are prepared and packaged for later reheating. The meals are custom-designed for the clients’ particular needs.

While we all understand the importance of a healthy (gluten-free) diet, not everyone has time to prepare a nightly meal, yet eating out isn’t always the answer either. A personal chef is a terrific alternative for families who subscribe to www.GFreeCuisine.com. Just choose your weekly menus, print out the shopping list, and give it to your personal chef who takes it from there. You simply heat the food and sit down to a wonderful, home-cooked gluten-free meal with your family.

With the holidays just around the corner, a personal chef’s services would make a wonderful gift. Where can you find personal chefs who understand the gluten-free diet? You can go to
http://www.personalchefsearch.com to learn more about personal chefs.

Here are four personal chefs:
Chef Marcy Kaminski serves the Providence, RI and Sutton, MA area at :
 http://pcnchef.com/primethymepersonalchefservice/
Chef Patti Anastasia serves Southern New Hampshire and the Merrimack Valley at:
http://www.anastasiastable.com /
Chef Amy Churchill serves Atlanta, GA at:
http://www.alachef.com
Chef Katy Martin serves Denver, CO at:
glutenfreeartistry@gmail.com

Have you used a personal chef? What were your experiences? If you know of a personal chef in your area who specializes in gluten-free meals, will you add the chef’s name to this list? Share your ideas and at the end of October, the winning blog post wins a copy of my latest cookbook, 1,000 Gluten-Free Recipes (Wiley, 2008).

Do you remember the first time you cooked Thanksgiving dinner?  I remember it vividly. I was a new bride of 6 months and, crowded into a small apartment kitchen, I figured out how to roast a turkey, make stuffing, roll a pie crust, and try to fulfill the expectations of in-laws I barely knew¬--like oysters (but no sage) in the stuffing, my mother-in-law's homemade Parker-house dinner rolls,  gravy (not butter) on the mashed potatoes, and cream sauce on the green peas. Gluten in every dish.

Today, Thanksgiving at my house isn't all that different from that first one, but I've added my own touches.  Turkey, roasted in a heavy, old-fashioned lidded roaster. Always brined, but rarely stuffed. Homemade cranberry relish with a hint of orange zest. Creamy mashed potatoes with gravy from the turkey drippings. A vegetable or two, usually green bean casserole and  sweet potatoes. My son's favorite raspberry Jello salad topped with sour cream and marshmallows. Chebe bread or French bread.  Pumpkin pie for dessert. No gluten, anywhere.

As my family transitioned to a gluten-free Thanksgiving  over the last twenty years, I learned that we don't have to give up any of those favorite dishes. With the right recipe and a little practice, those dishes endure..

Some thoughts for a gluten-free Thanksgiving:
−    a few weeks before the big day, I freeze leftover bread and rolls for the stuffing
−    a fresh turkey, brined, is a show-stopper and a great topic for dinner conversation
−    homemade French fried onions on the green bean casserole are better than the store-bought variety
−    cornstarch or sweet rice flour make excellent thickeners for gravy, with a little white wine for flavor
−    pie crust dough can be made a week ahead; roll out in 10-inch circles, and  flute into the pie pan or lay flat on a baking sheet. Freeze, then thaw on your countertop just before baking.
−    no one misses the dinner rolls if I serve my super-easy French bread instead

How do you make sure your family's favorite dishes are served, sans gluten? Do you have any shortcuts or time-saving tips to share with other gluten-free families? Are there some dishes you need help with? Share your thoughts here.

   

“Wouldn’t it just be easier to buy a rotisserie chicken from the deli?” That was my editor’s suggestion a few years ago to having cooked chicken on hand for casseroles, soups, and sandwiches. I explained that, unless the stores guarantee its safety, store-bought rotisserie chicken may be marinated in gluten ingredients or be cross-contaminated during handling in the store.

A far better solution is to cook your own gluten free chicken and then you’ll have what Mom called leftovers––but I’m a “cup is half-full kind of gal,” so I call them planned-overs.

One of my favorite planned-over meals is Roast Chicken, one of the easiest dishes to prepare and one that can yield many more meals. Just season the whole chicken (or chicken legs, thighs, or breasts for faster cooking) with salt and pepper, then put it in the oven to roast at 400 degrees until it’s done. No stirring or turning is required, but you should check it at least once to make sure the juices in the bottom haven’t run dry. If they have, add ¼ cup water or chicken broth and continue roasting, basting the chicken with the pan juices at least once for terrific flavor. Serve the chicken to your family, remove any remaining chicken from the bones, and freeze it in plastic freezer bags. Now you have cooked chicken ready for soup, casseroles, or wraps.

To make your own gluten free chicken broth, add the bones to a large pot of water, along with a carrot, onion, a tomato, a few stalks of celery, salt, and pepper and your favorite herbs. (You’ll find a recipe for homemade broth in many cookbooks.)

A splash of lemon juice will help leach nutrients from the bones and make your broth that much better. Simmer it on Medium-Low for 2 to 4 hours, skimming the top if necessary to remove any unwanted foam. Taste it and add more salt if necessary. Strain the broth through a sieve and freeze in 2-cup containers. Use it just as you would use any store-bought chicken broth. And, next time you’re coming down with a cold, sipping hot broth is very soothing.

So, that’s how I make the most of my time and money by cooking a chicken and re-engineering many more future meals from it.

What are your secrets for re-engineering food for future meals? Share your ideas and at the end of October, the winning blog post wins a copy of my latest cookbook, 1,000 Gluten-Free Recipes (Wiley, 2008).