Discussion Topics for Tribe Gourmet GF Foodies

I already make a pretty mean flourless chocolate cake, I'm allergic to almonds, so the macarons *sniffle* I'll have to pass, but I'm very eager to learn recipes for onion-braised brisket, seared scallops, and, yes, sorghum bread.

I've been a foodie for decades, and would spend hours more in the kitchen if I had the time. In August I found out I was gluten intolerant. Since then have been experimenting with various breads, which mostly leave a lot to be desired.
Has anyone tried garfava flour? Can you give feedback?

I'm deeply in love with traditional, almond-based French macarons, something I discovered several years ago in Paris, not knowing I even had celiac at the time.

I come across them on occasion - a weekend trip to San Francisco led me to Thomas Keller's Yountville restaurant ( I bought a box!) but they are unfortunately scarce in my Salt Lake home base.

I HAVE made them once before, but wasn't thrilled with the recipe I used ( I think it was an old one from Gourmet magazine). I've seen several online, but the ingredients are expensive enough that I'd like a 'sure-thing' recipe.

So who makes a beautiful macaron? Please share!

Claudia

I find a lot of wonderful recipes, often on Cooks Illustrated website (a subscription worth every penny), and many of the sauces have from 2TBSP to 1/4 cup flour used as thickeners.

I've used both 'featherweight' flour mixes and cornstarch as replacement, and they both seem just fine.

I'm wondering what you use? Do you find one that leaves an aftertaste that should be avoided? Let us know!

Claudia