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Thursday, August 30, 2012
Liv Gluten-Free Recipes from Good Commons
Chef Oliva Dupin
In June, I had the privilege of co-hosting an amazing Gluten-Free Gourmet Weekend at Good Commons in Plymouth, VT. We had not one, but two gluten-free chefs on staff that weekend who stuffed us silly with gluten-free food. One of the amazing chef's was Chef Olivia Dupin who is a Culinary Institute of America graduate and also lives with Celiac Disease. It was really important for me to have staff that are not only gluten-free, but who truly understand what being Celiac is all about. 

Chef Olivia did two cooking demonstrations during our weekend at Good Commons which I am happy to share with you. The first is a grain-free cookie which is very versatile. It could be made sweetly, as Olivia writes below, or it could be kept as a savory cookie/cracker by changing the seasonings and spices that are added. Her second demo was for the most delicious buns I've had in my life. These things were beyond delicious and I think I ate like 5 of them for breakfast on our last morning at Good Commons. Seriously, these things were amazing.

To learn more about Chef Olivia and to see more gluten-free recipes, please visit her website at

Liv's Chocolate Sandwich Cookies

Liv's Chocolate Sandwich Cookies

1/4 cup cocounut flour
1/4 cup almond meal
1/4 cup flax meal
1/4 cup chia seed
1/4 cup cashews
1/4 cup walnuts
1/4 cup sesame seeds
3 tablespoons cocoa powder
1/2 teaspoon cinnamon
1/4 cup water
1 tablespoon olive oil
1/4 teaspoon salt
2 tablespoons honey

1/2 cup cashew butter
1 tablespoon cocoa powder
2 tablespoons honey
3 tablespoons water

Pulse the ingredients for the cookies in a food processor until crumbly and the mixture begins to hold together.  Roll out between layers of parchment, score/cut into squares and bake at 325 for 20 minutes.

Mix ingredients for filling by hand or in a mini food processor.  Spread between cooled cookies.

Liv's Sticky Buns

1 package yeast
1/4 cup water
5 T sugar
3/4 cup brown rice flour
1/2 c cornstarch
1/2 cup tapioca starch
2 t xanthan gum
1 t salt
1 stick butter, softened
2 eggs, room temperature
2 egg yolks, room temperature

1 cup raisins
3/4 cup brown sugar
2 T cinnamon

For Topping:
1 cup pecans
1 stick butter
1/2 cup brown sugar
1/4 t salt

Prepare the brioche dough by first combining the yeast with 1 tablespoon of sugar and the warm water.  Let sit for 5 mins or until foamy.  Whisk together the dry ingredients, including the remaining sugar, then add the eggs and softened butter and the yeast and stir until you have a sticky dough (you can use an electric mixer with a paddle, or simple a wooden spoon to stir this) and then transfer to a greased bowl, cover and place somewhere warm to rise, 2 hours, or until doubled in volume.

Prepare the topping by melting the butter in a small saucepan.  Add the brown sugar and salt and cook until the sugar is melted and the mixture is smooth.  Pour into a greased 9x13 baking dish, sprinkle on the pecans.

Combine the filling ingredients and set aside.  Grease 2 pieces of wax paper, then divide the dough into 2 pieces and flatten it onto the paper.  Spread each piece with the filling mixture and roll into a log.  Cut each log into 8 pieces and place into  the baking dish.

Bake 350 for 20-25 mins.  Let cool for 5 minutes, then invert the pan onto a platter and serve!

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Blogger Ashley said...

1/4 cup of chia seeds? That seems like a large amount. Anything else to substitute those with other than more flax meal?

Blogger Anya said...

Sticky buns?! Yum! I have to make these. I'm so sad to have missed the weekend in Vermont. I hope it went well!

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