If I knew how good gluten-free stuff tasted, I would’vestarted sooner.
I visited Wash DC in April this year, and one of my mandatory things to do was spend hours in bookstores. Going over cookbooks mainly. Theoccasional peak at the history section, or maybe see if there was a Ken Follett book I hadn’t yet read. But I’m sure that was all just to appear not soobsessed with the food aisle. Which by the way I am, and since I’ve come toterms with it, next time I won’t even try to deny it.
What I found is an obvious change in styles and ideasof what an appealing cookbook is now. It’s all about the author and his/herlifestyle as much as it is about the recipes.
And the photographs of course. Isthere a relatively new released book without pics, and great ones at that? Idon’t think so. The days of the endless list of recipes with maybe a pencilillustration are probably over.
A new cookbook paradigm has emerged. I’mhappy with it, it makes for so many interesting books.
One of those is La Tartine Gourmande, which I boughtduring this trip. I hadn´t planned to since it wasn’t on my radar. I’m not amake-lists-for-everything type of person. But I do make lists of all thecookbooks I want to buy when I travel. Since most never see the light of day inSpanish, I always have a pretty obsessive anticipation when I hop onto a plane.
Then, when I finally make it to the stores (plural, I can go into a new oneevery single day of my trip, even though I know 80% of the material will be thesame), I get hooked on many books I hadn´t considered.
Well, Bea’s book was one of them, and the funny, ormaybe even ridiculous thing, is that when I got to my friend’s apartment whereI was staying, and started earnestly reading it I realized it was mostly gluten-free. Ihad never ever made a gluten free recipe, except by accident, like thisflourless chocolate cake.
When I got back home from that trip, I immediately made the buckwheat chocolate cake. I think I bought the whole book because of that recipe… I know I soundlike I’m loosing it, so maybe I am. Not that I care.
Anyway, I realized that alternative flours areincredible. They are versatile, healthier, and really add an extra depth offlavor to many recipes.
I was hooked, so in an attempt to continue with my GFbaking, and not post Bea’s entire book in the process, I went to anotherextremely reliable source, Aran’s site.
There I found these muffins that, besides being GF,also have brown butter. That’s a big bonus. So here they are, carrot and apple, brownbutter, gluten-free, feel healthy muffins.
For the recipe and the best pictures (I know where mylimits are) go to this page. They’re worth it.
On another note, a great tutorial on brown butter, incase it’s your first time, can be found here.