{"id":8003,"date":"2010-03-05T14:13:15","date_gmt":"2010-03-05T19:13:15","guid":{"rendered":"https:\/\/www.nomeatathlete.com\/?p=8003"},"modified":"2020-02-26T16:03:33","modified_gmt":"2020-02-26T21:03:33","slug":"elizabeth-gordon-interview","status":"publish","type":"post","link":"https:\/\/www.nomeatathlete.com\/elizabeth-gordon-interview\/","title":{"rendered":"Sweet-Tooth Friday: Elizabeth Gordon interview"},"content":{"rendered":"

Hello dear healthy foodies!\u00a0 It’s Christine here with a one-of-a-kind Sweet-Tooth Friday: my first interview!\u00a0 Last week my world was rocked when I made gluten-free, dairy-free, egg-free, soy-free and nut-free Pineapple Upside Down cake<\/a> from Elizabeth Gordon’s new book, Allergy-Free Desserts<\/em><\/a>.\u00a0 This week you get to listen in on my chat with Elizabeth herself!\u00a0 How cool is that she checked in with us NMA-ers, especially when her next interview was on Sirius Radio’s Martha Stewart Everyday Food Show!<\/em><\/p>\n

\"Allergy-FreeElizabeth immediately got a lot of street-cred with me when I found out she interned for famed cake designer Elisa Strauss at Confetti Cakes<\/a>.\u00a0 Ok so maybe you aren’t a cake-dork like me, but surely, ladies, you remember Charlotte’s wedding cake on Sex in the City<\/em>?\u00a0 The clean and funky sculpted cake designs from The Confetti Cakes Cookbook<\/a><\/em> have been a real inspiration to me in seeing how artful dessert can be.<\/p>\n

I was excited to learn that Elizabeth is not just all about allergy-free baking, she also loves to run!\u00a0 She ran competitively in high school and college and still pounds the pavement today.<\/p>\n

Anyway we chatted for a bit, so I bolded some of her more important insights about gluten-free baking if you want to skip around.<\/p>\n

Christine<\/strong>: Thank you so much for sending me a copy of your book.\u00a0 It\u2019s really pretty, I love the photography.<\/p>\n

Elizabeth<\/strong>: Thank you!<\/p>\n

C<\/strong>: Yeah, it\u2019s just gorgeous.\u00a0 I did try out a recipe already- I did the cinnamon buns since you said those were your favorites.<\/p>\n

E<\/strong>: Oh yeah?\u00a0 How did they turn out?<\/p>\n

C<\/strong>: They were great!\u00a0 I was really impressed.<\/p>\n

E<\/strong>: Oh good! Oh I\u2019m so glad!<\/p>\n

C<\/strong>: Yeah I\u2019ve tried other gluten-free stuff before and it has always had that gritty essence.<\/p>\n

E<\/strong>: Yeah that\u2019s a real problem with rice flour which is why for this book I decided to stick with the bean flours.\u00a0 But I have been playing around with a little bit with rice lately and I find that the secret is to use Chinese rice flour.<\/p>\n

C<\/strong>: Oh really?\u00a0 What is that, is it like sweeter?<\/p>\n

E<\/strong>: It has a finer grind, it\u2019s not as gritty.\u00a0 In one of my recipes in the book I have a cookie crust (no bake crust) for pie and I do use regular rice flour for that because I feel if you\u2019re making something that is supposed to mimic a graham crumb cracker crust it is supposed to be a little gritty, but for most things you don\u2019t want grit in your cookies or cakes.<\/p>\n

C<\/strong>: So I\u2019m really excited to try out some more recipes.\u00a0 Usually when I bake I do vegan, which is without the eggs and dairy of course, and I try to stay low on the sugar and use alternative flours.\u00a0 I had never heard of the Lyle\u2019s Golden Syrup<\/a> before your book.\u00a0 How did you find out about that?<\/p>\n

E<\/strong>: One of my really good friends is British and my thinking in using that is that her husband is American and he\u2019s a doctor, and he is very kind of laid back about foods and doesn\u2019t really care what the children eat except for corn syrup.\u00a0 So I wanted to make something that would was like a marshmallow and like a decorating icing, and to do those two things in traditional American baking you usually would use corn syrup, and I couldn\u2019t get the agave to work because it\u2019s a little thinner, I couldn\u2019t get it to do what I needed it to do\u2026And I was walking with my friend one day and she just said, \u201cOh you\u2019ve never heard of Lyle\u2019s?\u00a0 In great Britain we use it for EVERYTHING.\u201d\u00a0 It\u2019s just cooked down sugar.<\/p>\n

C<\/strong>: Yeah I saw the only ingredient is cane syrup.\u00a0 I recently got a big piece of cane sugar at the grocery store- I\u2019ve never seen one before and was going to cook it down and see what happened.<\/p>\n

E<\/strong>: Oh that\u2019s interesting, let me know how that goes I\u2019ve never done that before.<\/p>\n

C<\/strong>: So, are you actually allergic to all the things that your book caters to?<\/p>\n

E<\/strong>: I am allergic to wheat and eggs, and about the same time I found out I was allergic one of my closest friends had a baby who was diagnosed with severe soy and dairy allergies.\u00a0 So she was nursing this baby which means she couldn\u2019t eat any soy or dairy.\u00a0 So I was like the more the merrier with all these food allergies, I\u2019m going to give myself a challenge and see if I can make something for everyone.\u00a0 You know also I have kids and it\u2019s worked out well that I did this because it makes for great treats that you can bring into the schools.\u00a0 (In NYC kids are not allowed to bring anything to school that has a nut in it.\u00a0 And a lot of the kids have dairy and soy allergies.\u00a0 This is a treat that you can bring to everyone\u2019s classroom, (for the most part- you should still check with the teacher obviously) but it makes life a little easier for moms. <\/strong>I\u2019m not sure if it\u2019s a law in NYC, it\u2019s just become an accepted norm and most schools have that requirement.<\/p>\n

C<\/strong>: Do your daughters have your same allergies?<\/p>\n

E<\/strong>: No they are very lucky they weren\u2019t diagnosed with food allergies.\u00a0 My youngest daughter had a hard time starting with solid foods, she had some intolerance at the beginning but she seems to have outgrown them.<\/p>\n

C<\/strong>: So I have been hearing a lot more about gluten-free baking even without intolerance to it- do you think that the allergy to it is on the rise or just awareness is increasing?<\/p>\n

E<\/strong>: I don\u2019t know, you know people ask me that about autism all the time too because a lot of autistic kids aren\u2019t allowed to eat gluten or dairy.\u00a0 I think awareness is rising, because there are a lot of great charities out there now like the NFCA, the National Foundation for Celiac Awareness<\/a> who have a lot of famous spokespeople and are able to raise money for awareness and therefore are really spreading the word so they are making this disease more accepted mainstream.\u00a0 And so there\u2019s more food available for people like me who do have food allergies.\u00a0 And as more and more people hear about it, they hear the symptoms and go \u201coh my gosh, that\u2019s been happening to me and then they go get a test.\u201d\u00a0 So I don\u2019t know if the awareness is increasing the diagnosis or the diagnosis is increasing awareness.<\/strong><\/p>\n

C<\/strong>: That makes sense.\u00a0 So do you guys eat mostly gluten free at home or are you able to have some other types of food at home for your husband and kids?<\/p>\n

E<\/strong>: My husband and kids do not eat gluten-free, I mean I cook every night for dinner and I try to make stuff all of us can eat, so you know I\u2019ll make polenta for dinner instead of pasta or I\u2019ll make risotto instead of pasta or rice.\u00a0 But my kids are kids so they do love pasta, and I let them have it.\u00a0 It\u2019s only been recently that I\u2019ve discovered corn and quinoa pasta which I think is great and has a much better consistency when cooked than rice pasta.<\/p>\n

C<\/strong>: Oh yeah I love quinoa.\u00a0 So what is your favorite dessert in the book to make for your family?<\/p>\n

E<\/strong>: I think my favorite dessert to eat in the book is the one that you made, the cinnamon rolls.\u00a0 My daughters love the red velvet cake.<\/p>\n

C<\/strong>: Oh I almost made that and I thought I\u2019d just use natural food coloring, until I saw your little tip—<\/p>\n

E<\/strong>: -oh yea don\u2019t use natural [beet] food coloring it will taste so bad.<\/p>\n

C<\/strong>: It\u2019s so funny because one time for one of my Sweet-Tooth Friday posts I made red velvet beet cupcakes specifically with beets and I just never posted it because it was just so bad.\u00a0 It was disappointing because they were really pretty but just tasted like dirt.<\/p>\n

E<\/strong>: I was really excited the first time I tried the recipe and I was so excited because I had used natural food coloring, and I was like \u201cLook at me, I\u2019m so clever that I did something natural\u201d and then I took a bite and my husband couldn\u2019t even eat it- it was so disgusting.\u00a0 But back to the recipes, they rice crispy treats are always a hit with my girls, they love to make those and I actually like to make those with them because they are pretty quick and easy and there\u2019s a lot of stuff for them to pour in.<\/p>\n

C<\/strong>: I saw you called for gluten-free rice crispies- aren\u2019t regular rice crispies already gluten free?<\/p>\n

E<\/strong>: No, regular rice crispies are not gluten-free, they do contain wheat.\u00a0 The one mainstream cereal that I know of that has always been gluten-free is Rice Chex<\/em>.<\/p>\n

C<\/strong>: Oh yeah I love Chocolate Rice Chex<\/em>, they say largely on the box \u201cgluten-free\u201d so I guess they are advertising it now.<\/p>\n

E<\/strong>: Yeah so if you just go to the supermarket and want to grab something easy the Rice Chex<\/em> are always gluten free but the rice crispies aren\u2019t, so you have to look for the brand Erewhorn crisped rice<\/a>, not puffed rice, which would be terrible.<\/p>\n

C<\/strong>: What do you think would be one of the trickiest ingredients in store bought food that people wouldn\u2019t realize contains gluten or nuts?<\/p>\n

E<\/strong>: I think people who just decide you know that ‘everyone around me is trying to avoid wheat,’ or ‘I\u2019ve got a loved one that I want to bake for,’ might be fooled by spelt.\u00a0 They might go to the store and think oh it\u2019s spelt, it\u2019s not wheat but actually spelt is glutinous and is part of the wheat family.<\/p>\n

C<\/strong>: One that I was surprised by was alcohol, like vanilla extract can be grain alcohol so I needed to get alcohol-free vanilla.<\/p>\n

E<\/strong>: Well you can actually call the manufacturer and find out what kind of grain they use for the alcohol because a lot of times it\u2019s corn.\u00a0 At home I use Penzeys<\/em><\/a> Double Vanilla Extract and it is gluten-free, I checked with the manufacturer.<\/p>\n

C<\/strong>: Yeah anytime I\u2019ve done an order for gluten-free I\u2019ve had to spend so much time online, checking the food coloring and the sprinkles to see if there\u2019s anything random in them.<\/p>\n

E<\/strong>: Yeah the sprinkles, you think they are just sugar but sometimes they have soy in them, so I usually just use the colored sugar crystals.<\/p>\n

C<\/strong>: Oh that makes sense!\u00a0 So a lot of prepackaged food seems to randomly say ‘may contain traces of\u2026’ or ‘shares processing equipment with\u2026’ Do you think a lot of that food could be safe for people with celiac disease and [the label] is just put on there because of the liability issue?<\/p>\n

E<\/strong>: That\u2019s a really tricky question that I\u2019m probably not qualified to answer.\u00a0 Well I can tell you, for example, this I know this for sure, that Bob\u2019s Red Mill<\/em><\/a>, which I\u2019m a big fan of their flours, they will say \u201cmanufactured in a plant that processes I think it\u2019s almonds or something to that effect.\u201d\u00a0 So I called them, panicked, thinking ‘oh my god my food is contaminated.’\u00a0 They said they had to say that because it\u2019s segregated manufacturing but because the almond flour is on one side of the warehouse, and walls are up in between and there is another wall, and they do their flour on the other side, they are required by law to say that.\u00a0 So that\u2019s why that\u2019s a tricky question because I don\u2019t know what every manufacturing facility looks like.\u00a0 I don\u2019t know if they are co-packers and run things on the same line- then I would say very dangerous, or if it\u2019s just semantics, I don\u2019t know.\u00a0 I guess the answer that I would like to see on your blog is that I\u2019m not qualified to answer that and that you should always call the manufacturer.<\/strong><\/p>\n

C<\/strong>: So with your own baking company\u00a0were there any issues like that, where you had to label your baked goods a certain way?<\/p>\n

E<\/strong>: No, I got a new space, I got all new equipment.\u00a0 Nothing with flour has ever entered that space or the oven.\u00a0 All of the ingredients have been kept out.\u00a0 And now I\u2019ve switched to just doing private events rather than a pound of cookies here and there, so I am baking less and less and focusing more and more on really big projects like working on a wedding cake, or—<\/p>\n

C<\/strong>: —more cookbooks!\u00a0 I think I am going to make your pineapple upside down cake next.\u00a0 So what is one thing that you\u2019d like the NMA readers to take away knowing about your book?<\/p>\n

E<\/strong>: That it is a labor of love, that I wrote it so my family and I could enjoy the desserts, but also so that no one would miss out on that part of childhood, or be forced to always have a separate dessert at birthday parties or at school.\u00a0 I want everyone to know that they don\u2019t have to forsake tasty desserts just because they have allergies.\u00a0 Thanks again and so glad that you enjoyed the recipes!<\/p>\n

C<\/strong>: Thank you so much for talking with me today!<\/p>\n

It really is obvious that Allergy-Free Desserts is a labor of love for Elizabeth Gordon.\u00a0 The book does a great job explaining what alternative ingredients you need for allergy-free baking and how they work to replicate the structure and taste of traditional desserts.\u00a0 I really liked the tips and sidenotes throughout the book- especially when making these yeast-risen cinnamon buns.\u00a0 The tips anticipated my troubles (gluten-free dough rises a lot differently than regular dough) and instructed me on how to handle obstacles.<\/p>\n

Oh by the way, since picking up a bottle of Lyle’s golden syrup I’ve become so hooked on it!\u00a0 It has that pleasant burnt caramelized taste, like the top of creme brulee.\u00a0 I’ve been putting it in my tea, mixing it with balsamic vinegar and oil to roast brussel sprouts, and adding it with lime and coconut to my Thai curries.\u00a0 Yum!<\/p>\n

If you haven’t yet, check out the recipe for Allergy-Free Pineapple Upside-Down Cake<\/a> from last Sweet-Tooth Friday.\u00a0 You can find the recipe for these AMAZING cinnamon buns (even my dad liked them, and he’s a toughie) in Elizabeth’s Gordon’s new book, Allergy-Free Desserts<\/em><\/a>.\u00a0 To hear more from Elizabeth, check out her blog My Allergy-Free Life<\/a>.<\/p>\n

Until next time, stay sweet!<\/p>\n

xoxo Christine<\/p>\n","protected":false},"excerpt":{"rendered":"

Hello dear healthy foodies!\u00a0 It’s Christine here with a one-of-a-kind Sweet-Tooth Friday: my first interview!\u00a0 Last week my world was rocked when I made gluten-free, dairy-free, egg-free, soy-free and nut-free Pineapple Upside Down cake from Elizabeth Gordon’s new book, Allergy-Free Desserts.\u00a0 This week you get to listen in on my chat with Elizabeth herself!\u00a0 How 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