5 Dedicated Gluten-Free Bakeries Around the Bay Area
Bet You Can't Stop Eating These: Vanilla Pavlovas with Summer Nectarines, Berries, and Cream
'Test Kitchen': Have Your (Gluten-Free) Cake, And Love Eating It Too
Celebrate the Jewish Holiday Purim with Gluten-Free Hamantaschen
Sweet Bar Bakery: Sweets and Savories for Uptown Oakland
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The problem for the \u003ca href=\"http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/gluten-free-diet/art-20048530?_ga=1.262680523.690883551.1456637465\" target=\"_blank\">increasing number of customers who avoid gluten\u003c/a> by choice or necessity is that these treats will most likely be prepared in a kitchen which is enveloped by wheat flour: on pans, on hands and in the air. That cross-contamination is too risky for those with extreme allergies or celiac disease, because, for them, even the tiniest bit of wheat can trigger a dangerous allergic reaction.\u003c/p>\n\u003cp>I have been following a g/f diet for about 15 years, due to a wheat-intolerance. In the old days, there were slim pickings: crumbly, Styrofoam-esque breads, and dry takes on token sweet treats. But oh, how things changed in the last few years! While most local markets now carry a range of g/f frozen breads and packaged cookies, even the finest frozen baked good cannot compare to fragrant, warm muffins, pastries or rolls right out of the oven.\u003c/p>\n\u003cp>A handful of “dedicated gluten-free bakeries”—where everything is prepared in completely gluten-free kitchens—now encircle the Bay Area, so whether you live in San Francisco, the East Bay, the South Bay, Marin or the San Ramon Valley, you are not far from freshly baked moist muffins, decadent desserts, killer cupcakes or satisfying sandwich breads that you can trust are 100% gluten-free.\u003c/p>\n\u003cp>A side benefit is that all five bakeries also cater to customers with an array of additional allergies and diet preferences, so patrons with a sensitivity to dairy, eggs, soy or nuts or those who follow vegan or Paleo diets can blissfully munch on sinfully-satisfying brownies, scones, cinnamon rolls, cupcakes, cookies, pies and breads. All five bakeries also make and decorate special-order cakes -- enabling weddings, holiday dinners and kids’ birthday parties to be accessible and enjoyable for all. (Prices vary, but generally cakes run about $35, breads from $8-$10, muffins and donuts $3-$4, cookies $1-$2.)\u003c/p>\n\u003cp>Since each bakery carries scores of sweet and savory products, I couldn’t possibly sample them all (though goodness knows I tried!) but I list a few of my favorites below. You can check out their websites for a full listing, but better yet, stop in for a visit and conduct your own tasting of gourmet gluten-free goodies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101455,101457,101454,101452,101453,101456\"]\u003c/p>\n\u003ch3>Mariposa\u003c/h3>\n\u003cp>“Mariposa” is Spanish for “butterfly” and founder Patti Furey Crane picked the name because the transformation that a butterfly goes through reflects the way that “many people who adopt a gluten-free lifestyle transform their lives through food.” Her bakery is the godmother of Bay Area dedicated g/f bakeries. It’s the oldest and largest g/f bakery with two locations: Oakland’s Temescal District and San Francisco’s Ferry Building. But it all happened by accident. Crane never planned to open a bakery café at all. In 2002, after she was diagnosed with MS and researched what she could do to calm the symptoms of her autoimmune condition, she read about eliminating gluten from her diet. The few g/f products she found at the time were, she remembers, “mass-produced, bland, with a texture that wasn’t right.” Since she had baked a lot with her mother as a little girl, she set about converting some tried-and-true recipes (like biscotti and brownies) to g/f versions to sell at natural food markets. \u003c/p>\n\u003cp>Crane started making her wholesale baked goods in a shared kitchen. When she needed more space and found the Telegraph Avenue location in 2006, it was zoned for retail. She was forced to comply by becoming a retail outlet and Crane and her husband duly installed a counter, but not much else. There was no signage and their door was a heavy, steel contraption. It’s a wonder that her customers managed to find Mariposa, but when they did, they were not shy about offering suggestions of what she should add to her line. “The business stemmed from customer cravings,” says Crane, “including me, too, since I’m a consumer and I have my own cravings.” Mariposa now produces more than 70 items and Crane is always looking to add new things.\u003c/p>\n\u003cp>Her multi-grain bread has a complex flavor/texture profile with a blend of flours, plus flax and sunflower seeds. The delightful cream-filled Penguino cupcake contains no known allergens but an intensely fudgy flavor. My family loves Mariposa’s seasonal fruit galette, a dessert elegant enough for company, with its balance of delicate crust, tangy fruit and crunch of sugar sprinkled on top. The Oakland location now has a pleasant café with plenty of seating, while the Ferry Building Bakeshop, added in 2012, is more of a to-go spot. For breakfast, try a bagel, cinnamon roll, Danish or pumpkin muffin. Lunch features a selection of pizza, sandwiches, empanadas and more.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mariposabaking.com\" target=\"_blank\">Mariposa\u003c/a>\u003c/strong>\u003cbr>\n5427 Telegraph Ave., Unit 3D [\u003ca href=\"https://goo.gl/6Ph0yk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 595-0955\u003cbr>\nHours: Mon-Fri 9am-6pm; Sat 9am-5pm; Sun 10am-5pm\u003c/p>\n\u003cp>One Ferry Building, suite 32 [\u003ca href=\"https://goo.gl/LUHQgM\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nPh: (510) 595-0955\u003cbr>\nHours: Mon-Sat 8am-6pm; Sun 10am-5pm\u003cbr>\n(for both locations:)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MariposaBaking?fref=ts\" target=\"_blank\">Mariposa Baking Artisan Crafted Gluten Free Bakery \u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mariposabaking\" target=\"_blank\">@MariposaBaking\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101445,101449,101450,101448,101447,101446\"]\u003c/p>\n\u003ch3>Bacano Bakery\u003c/h3>\n\u003cp>As the youngest, local g/f bakery, Bacano celebrates its one-year birthday this month; its name is Spanish slang for cool, or very good. Founder Laverne Matias started selling his g/f goods three years ago at farmers' markets (he continues at Oakland’s \u003ca href=\"https://www.facebook.com/GrandLakeFarmersMarket\" target=\"_blank\">Grand Lake\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/temescal-farmers-market-oakland\" target=\"_blank\">Temescal\u003c/a> and San Francisco’s \u003ca href=\"http://www.yelp.com/biz/clement-street-farmers-market-san-francisco\" target=\"_blank\">Clement\u003c/a>), then opened this cozy spot in Emeryville last September. Matias, who grew up in Puerto Rico, also baked at home with his mother. He moved to California in 2000 to become a lawyer after he was accepted into Hastings Law School, but changed his mind about that career path. Deciding he wanted something “more human,” he did a stint as head of HR for a large (conventional) baking company, then branched off on his own to develop some healthier recipes. He also studied existential psychology at JFK University and worked for three years as a licensed psychotherapist. But at the moment, his bakery/café is keeping him tuned in to people’s more earthly desires.\u003c/p>\n\u003cp>Matias explains his approach: “We don’t use gluten-free flour mixes. We prefer to create unique blends of gluten-free flours to complement each item. I love ancient grains such as teff, millet, sorghum and quinoa. We also use nut flours and meals like almond, coconut and hazelnut.”\u003c/p>\n\u003cp>Bacano offers a unique bread called \"Seeds of Joy,\" which contains a complex blend of teff, sorghum and sweet rice flours sprinkled with fennel, caraway and coriander seeds. I keep it in the freezer, and toast to enjoy it with savory spreads like hummus or avocado.\u003c/p>\n\u003cp>I was wild about Bacano's \"Monkey Paradise\" muffins—essentially banana bread plus chocolate chips, walnuts and dried cherries—and found their fig scones divine. The De Young Museum serves another of my favorites at Bacano: their grain-free, cranberry date walnut bites, jewel-like orbs that burst with flavor.\u003c/p>\n\u003cp>Bacano’s cakes feature some unusual flavor combinations, including rosemary with coconut; and orange, almond and pistachio. Since they use all natural ingredients, the classic mauve roses with green foliage on the icing are colored with beet and spinach juice, respectively. \u003c/p>\n\u003cp>At lunchtime, Bacano’s café offers soups, salads, quiche, pizza and sandwiches.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bacanobakery.com\" target=\"_blank\">\u003cstrong>Bacano Bakery\u003c/strong>\u003c/a>\u003cbr>\n1298 65\u003csup>th\u003c/sup> St. [\u003ca href=\"https://goo.gl/sJSDLO\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 250-9751\u003cbr>\nHours: Mon-Sat 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BacanoBakery?fref=ts\" target=\"_blank\">Bacano Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/zestbakery\" target=\"_blank\">@BacanoBakery\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101460,101462,101461,101464,101463,101465\"]\u003c/p>\n\u003ch3>Zest Bakery\u003c/h3>\n\u003cp>This family-owned bakery in San Carlos is the only one of the five that does not announce “gluten-free” on its store front, as its scalloped green awning proclaims “organic.” But once you are inside, the baked goods in the inviting cases all sport friendly “Hi, My Name is ____” labels which clearly state that every item is indeed g/f as well as often dairy-free, egg-free, soy-free etc.\u003c/p>\n\u003cp>Cynthia Fleischer is the current manager, baker and co-owner. Zest began in 2009 when Fleisher’s brother-in-law, Patrick Luke, who has celiac disease, and his wife Charissa (Cynthia’s sister), started baking g/f creations at home. In 2010, they found this charming storefront in San Carlos and started their retail bakery. After Cynthia was laid off from Genentech, where she worked as a bio-process-technician, she jokes that she “traded one lab for another” and now develops new g/f recipes as well as baking the favorites that have been there since the beginning. One of these is Zest’s petite almond cake, a must-try fluffy cloud of marzipan. Another winner is their Triple Berry muffin, moist and light, with a hint of lemon and a crunchy topping.\u003c/p>\n\u003cp>Cynthia Fleischer claims their secret is using a combination of flours and ground seeds for their breads and pastries. When she recently found herself craving something with bacon, she devised the devilishly good bacon maple bourbon muffins.\u003c/p>\n\u003cp>At lunchtime, Zest Bakery offers quiche and made-to-order sandwiches. They also have ice cream sandwiches, ravioli, unbaked pizza and pie crusts in the freezer.\u003c/p>\n\u003cp>\u003ca href=\"http://www.zestbakery.com\" target=\"_blank\">\u003cstrong>Zest Bakery\u003c/strong>\u003c/a>\u003cbr>\n1224 Arroyo Ave. [\u003ca href=\"https://goo.gl/hO0xXD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Carlos, CA 94070\u003cbr>\nPh: (650) 241-ZEST (9378)\u003cbr>\nHours: Tue-Fri 9am-4pm; Sat 8am-4pm; Sun 8am-2pm\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/zestbakery?fref=ts\" target=\"_blank\"> Zest Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/zestbakery\" target=\"_blank\">@zestbakery\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101470,101471,101469,101472,101468,101467\"]\u003c/p>\n\u003ch3>Miglet’s\u003c/h3>\n\u003cp>Katie Taylor started baking gluten-free when her mother, Elaine Taylor was diagnosed with celiac disease. Her mother also happens to be co-founder and president of \u003ca href=\"https://ttff.org\" target=\"_blank\">The Taylor Family Foundation\u003c/a>, which runs summer camps for children with physical and mental challenges. When Katie volunteered at the summer Celiac Camp at Camp Arroyo, her sweet treats were such a big hit with the campers, that their parents encouraged her to begin making g/f birthday cakes. Katie was inspired to expand to a g/f catering business and then in 2010 opened a retail storefront, Miglet’s Cupcake shop, tucked away in the corner of Crossroads shopping center in Danville. (\"Miglet\" was Katie's childhood nickname – a combination of Piglet and Monkey.)\u003c/p>\n\u003cp>If you or your kids have a sweet tooth and need to eat g/f, Miglet's cupcakes, cream puffs and donuts should satisfy your cravings. Their cupcakes sport a pompadour of swirled icing and sometimes a surprise in the middle. For example, the most popular variety, vanilla salted caramel cupcakes have additional caramel piped into the center. Besides the usual chocolate and lemon flavors, Miglet’s gets creative with their combinations: strawberry margarita cupcakes with key lime frosting; piña colada donuts with pineapple chunks and toasted coconut; rocky road donuts. Be warned that their donuts sell out quickly, often by noon.\u003c/p>\n\u003cp>They also bake a variety of cookies, scones and sweet breads such as pumpkin, lemon poppy seed and banana bread.\u003c/p>\n\u003cp>Miglet's small space focuses on baking sweet treats, but they also offer a variety of salads, chicken pot pies, mac and cheese and quiche for lunch in their cold case. And if you live near the “680 Corridor” and can’t always trek out to Oakland or Emeryville, their grocery section carries frozen loaves of Mariposa’s and Bacano’s breads plus \u003ca href=\"http://www.breadsrsly.com\" target=\"_blank\">Bread SRSLY\u003c/a>’s sourdough. There's also a selection of g/f crackers, pasta, cookies, g/f flour and other products.\u003c/p>\n\u003cp>\u003ca href=\"http://www.migletsgf.com/index.html\" target=\"_blank\">\u003cstrong>Miglet's\u003c/strong>\u003c/a>\u003cbr>\n480 San Ramon Valley Blvd. [\u003ca href=\"https://goo.gl/rhSSWI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDanville, CA 94526\u003cbr>\nPh: (925) 831-9016\u003cbr>\nHours: Mon-Sat 9am-6pm; Sun 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/migletsgf?fref=ts\" target=\"_blank\">Miglet's Gluten Free Bakery & Grocery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/migletsgf\" target=\"_blank\">@migletsgf\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101474,101477,101478,101475,101476,101479\"]\u003c/p>\n\u003ch3>Flour Craft Bakery\u003c/h3>\n\u003cp>If you are driving out of the city for a day hike in the North Bay, take a small detour to this lovely, light-filled bakery café in delightful downtown San Anselmo for some awesome baked goods that all happen to be gluten-free. After discovering her own severe gluten intolerance 15 years ago, Heather Hardcastle, chef and co-owner of Flour Craft Bakery, decided to change her career as well as her diet. In 2008, she studied pastry at the Culinary Institute of America in St. Helena, which naturally focused on conventional baking recipes and techniques. She then reformulated all the recipes to make them gluten-free. Her professional training is evident in the quality of her breads, pastries and desserts. Hardcastle began her g/f foray by developing a signature granola that she sold at farmers markets.\u003c/p>\n\u003cp>After a crowd-funding campaign, she and her husband opened Flour Craft Bakery in 2013. “My goal is making delicious food,” says Hardcastle. “The fact that it is gluten-free is just a bonus.” The menu of breads, brioche, muffins, cookies and cakes changes monthly. For lunch, there’s quiche, quinoa salad, lentil salad and sandwiches on housemade focaccia.\u003c/p>\n\u003cp>I found the blackberry Earl Grey scone light and fluffy, the flourless hazelnut brownie decadent, and the marbled coffee cake with espresso glaze moist and crumbly. But the warm olive focaccia, kissed with olive oil, is one of the best things I’ve ever tasted—period. Even if you don’t have a date in Marin planned, visit Flour Craft. It’s worth the drive.\u003c/p>\n\u003cp>\u003ca href=\"http://flourcraftbakery.com\" target=\"_blank\">\u003cstrong>Flour Craft Bakery\u003c/strong>\u003c/a>\u003cbr>\n702 San Anselmo Ave. [\u003ca href=\"https://goo.gl/rgOQWn\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Anselmo, CA 94960\u003cbr>\nPh: (415) 453-3100\u003cbr>\nHours: Tue-Sat 7am-4pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/flourcraft?fref=ts\" target=\"_blank\">Flour Craft Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/flourcraft\" target=\"_blank\">@flourcraft\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Additional Resources:\u003c/strong>\u003cbr>\n\u003ca href=\"http://knowgluten.me/2013/09/13/eat-at-dedicated-gluten-free-restaurant/\" target=\"_blank\">Top Ten Reasons to Eat at a Dedicated Gluten Free Restaurant\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Dedicated Gluten-Free Bakeries = sweet heaven for anyone with celiac disease or serious wheat intolerance. Luckily, the Bay Area is sprinkled with 5 such paradises from north to south and east to west.","status":"publish","parent":0,"modified":1456637653,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":39,"wordCount":2437},"headData":{"title":"5 Dedicated Gluten-Free Bakeries Around the Bay Area | KQED","description":"Dedicated Gluten-Free Bakeries = sweet heaven for anyone with celiac disease or serious wheat intolerance. Luckily, the Bay Area is sprinkled with 5 such paradises from north to south and east to west.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Dedicated Gluten-Free Bakeries Around the Bay Area","datePublished":"2015-09-30T16:10:44.000Z","dateModified":"2016-02-28T05:34:13.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"100319 http://ww2.kqed.org/bayareabites/?p=100319","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/30/5-dedicated-gluten-free-bakeries-around-the-bay-area/","disqusTitle":"5 Dedicated Gluten-Free Bakeries Around the Bay Area","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/100319/5-dedicated-gluten-free-bakeries-around-the-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I used to walk into even the most elegant pastry shop and ask for something without gluten, I was lucky to be offered a “gluten-free” almond or coconut macaroon, which was cozied up in the case right next to conventional muffins, scones and cookies. The problem for the \u003ca href=\"http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/gluten-free-diet/art-20048530?_ga=1.262680523.690883551.1456637465\" target=\"_blank\">increasing number of customers who avoid gluten\u003c/a> by choice or necessity is that these treats will most likely be prepared in a kitchen which is enveloped by wheat flour: on pans, on hands and in the air. That cross-contamination is too risky for those with extreme allergies or celiac disease, because, for them, even the tiniest bit of wheat can trigger a dangerous allergic reaction.\u003c/p>\n\u003cp>I have been following a g/f diet for about 15 years, due to a wheat-intolerance. In the old days, there were slim pickings: crumbly, Styrofoam-esque breads, and dry takes on token sweet treats. But oh, how things changed in the last few years! While most local markets now carry a range of g/f frozen breads and packaged cookies, even the finest frozen baked good cannot compare to fragrant, warm muffins, pastries or rolls right out of the oven.\u003c/p>\n\u003cp>A handful of “dedicated gluten-free bakeries”—where everything is prepared in completely gluten-free kitchens—now encircle the Bay Area, so whether you live in San Francisco, the East Bay, the South Bay, Marin or the San Ramon Valley, you are not far from freshly baked moist muffins, decadent desserts, killer cupcakes or satisfying sandwich breads that you can trust are 100% gluten-free.\u003c/p>\n\u003cp>A side benefit is that all five bakeries also cater to customers with an array of additional allergies and diet preferences, so patrons with a sensitivity to dairy, eggs, soy or nuts or those who follow vegan or Paleo diets can blissfully munch on sinfully-satisfying brownies, scones, cinnamon rolls, cupcakes, cookies, pies and breads. All five bakeries also make and decorate special-order cakes -- enabling weddings, holiday dinners and kids’ birthday parties to be accessible and enjoyable for all. (Prices vary, but generally cakes run about $35, breads from $8-$10, muffins and donuts $3-$4, cookies $1-$2.)\u003c/p>\n\u003cp>Since each bakery carries scores of sweet and savory products, I couldn’t possibly sample them all (though goodness knows I tried!) but I list a few of my favorites below. You can check out their websites for a full listing, but better yet, stop in for a visit and conduct your own tasting of gourmet gluten-free goodies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"101455,101457,101454,101452,101453,101456","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Mariposa\u003c/h3>\n\u003cp>“Mariposa” is Spanish for “butterfly” and founder Patti Furey Crane picked the name because the transformation that a butterfly goes through reflects the way that “many people who adopt a gluten-free lifestyle transform their lives through food.” Her bakery is the godmother of Bay Area dedicated g/f bakeries. It’s the oldest and largest g/f bakery with two locations: Oakland’s Temescal District and San Francisco’s Ferry Building. But it all happened by accident. Crane never planned to open a bakery café at all. In 2002, after she was diagnosed with MS and researched what she could do to calm the symptoms of her autoimmune condition, she read about eliminating gluten from her diet. The few g/f products she found at the time were, she remembers, “mass-produced, bland, with a texture that wasn’t right.” Since she had baked a lot with her mother as a little girl, she set about converting some tried-and-true recipes (like biscotti and brownies) to g/f versions to sell at natural food markets. \u003c/p>\n\u003cp>Crane started making her wholesale baked goods in a shared kitchen. When she needed more space and found the Telegraph Avenue location in 2006, it was zoned for retail. She was forced to comply by becoming a retail outlet and Crane and her husband duly installed a counter, but not much else. There was no signage and their door was a heavy, steel contraption. It’s a wonder that her customers managed to find Mariposa, but when they did, they were not shy about offering suggestions of what she should add to her line. “The business stemmed from customer cravings,” says Crane, “including me, too, since I’m a consumer and I have my own cravings.” Mariposa now produces more than 70 items and Crane is always looking to add new things.\u003c/p>\n\u003cp>Her multi-grain bread has a complex flavor/texture profile with a blend of flours, plus flax and sunflower seeds. The delightful cream-filled Penguino cupcake contains no known allergens but an intensely fudgy flavor. My family loves Mariposa’s seasonal fruit galette, a dessert elegant enough for company, with its balance of delicate crust, tangy fruit and crunch of sugar sprinkled on top. The Oakland location now has a pleasant café with plenty of seating, while the Ferry Building Bakeshop, added in 2012, is more of a to-go spot. For breakfast, try a bagel, cinnamon roll, Danish or pumpkin muffin. Lunch features a selection of pizza, sandwiches, empanadas and more.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mariposabaking.com\" target=\"_blank\">Mariposa\u003c/a>\u003c/strong>\u003cbr>\n5427 Telegraph Ave., Unit 3D [\u003ca href=\"https://goo.gl/6Ph0yk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 595-0955\u003cbr>\nHours: Mon-Fri 9am-6pm; Sat 9am-5pm; Sun 10am-5pm\u003c/p>\n\u003cp>One Ferry Building, suite 32 [\u003ca href=\"https://goo.gl/LUHQgM\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nPh: (510) 595-0955\u003cbr>\nHours: Mon-Sat 8am-6pm; Sun 10am-5pm\u003cbr>\n(for both locations:)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MariposaBaking?fref=ts\" target=\"_blank\">Mariposa Baking Artisan Crafted Gluten Free Bakery \u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mariposabaking\" target=\"_blank\">@MariposaBaking\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"101445,101449,101450,101448,101447,101446","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Bacano Bakery\u003c/h3>\n\u003cp>As the youngest, local g/f bakery, Bacano celebrates its one-year birthday this month; its name is Spanish slang for cool, or very good. Founder Laverne Matias started selling his g/f goods three years ago at farmers' markets (he continues at Oakland’s \u003ca href=\"https://www.facebook.com/GrandLakeFarmersMarket\" target=\"_blank\">Grand Lake\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/temescal-farmers-market-oakland\" target=\"_blank\">Temescal\u003c/a> and San Francisco’s \u003ca href=\"http://www.yelp.com/biz/clement-street-farmers-market-san-francisco\" target=\"_blank\">Clement\u003c/a>), then opened this cozy spot in Emeryville last September. Matias, who grew up in Puerto Rico, also baked at home with his mother. He moved to California in 2000 to become a lawyer after he was accepted into Hastings Law School, but changed his mind about that career path. Deciding he wanted something “more human,” he did a stint as head of HR for a large (conventional) baking company, then branched off on his own to develop some healthier recipes. He also studied existential psychology at JFK University and worked for three years as a licensed psychotherapist. But at the moment, his bakery/café is keeping him tuned in to people’s more earthly desires.\u003c/p>\n\u003cp>Matias explains his approach: “We don’t use gluten-free flour mixes. We prefer to create unique blends of gluten-free flours to complement each item. I love ancient grains such as teff, millet, sorghum and quinoa. We also use nut flours and meals like almond, coconut and hazelnut.”\u003c/p>\n\u003cp>Bacano offers a unique bread called \"Seeds of Joy,\" which contains a complex blend of teff, sorghum and sweet rice flours sprinkled with fennel, caraway and coriander seeds. I keep it in the freezer, and toast to enjoy it with savory spreads like hummus or avocado.\u003c/p>\n\u003cp>I was wild about Bacano's \"Monkey Paradise\" muffins—essentially banana bread plus chocolate chips, walnuts and dried cherries—and found their fig scones divine. The De Young Museum serves another of my favorites at Bacano: their grain-free, cranberry date walnut bites, jewel-like orbs that burst with flavor.\u003c/p>\n\u003cp>Bacano’s cakes feature some unusual flavor combinations, including rosemary with coconut; and orange, almond and pistachio. Since they use all natural ingredients, the classic mauve roses with green foliage on the icing are colored with beet and spinach juice, respectively. \u003c/p>\n\u003cp>At lunchtime, Bacano’s café offers soups, salads, quiche, pizza and sandwiches.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bacanobakery.com\" target=\"_blank\">\u003cstrong>Bacano Bakery\u003c/strong>\u003c/a>\u003cbr>\n1298 65\u003csup>th\u003c/sup> St. [\u003ca href=\"https://goo.gl/sJSDLO\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 250-9751\u003cbr>\nHours: Mon-Sat 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BacanoBakery?fref=ts\" target=\"_blank\">Bacano Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/zestbakery\" target=\"_blank\">@BacanoBakery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"101460,101462,101461,101464,101463,101465","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Zest Bakery\u003c/h3>\n\u003cp>This family-owned bakery in San Carlos is the only one of the five that does not announce “gluten-free” on its store front, as its scalloped green awning proclaims “organic.” But once you are inside, the baked goods in the inviting cases all sport friendly “Hi, My Name is ____” labels which clearly state that every item is indeed g/f as well as often dairy-free, egg-free, soy-free etc.\u003c/p>\n\u003cp>Cynthia Fleischer is the current manager, baker and co-owner. Zest began in 2009 when Fleisher’s brother-in-law, Patrick Luke, who has celiac disease, and his wife Charissa (Cynthia’s sister), started baking g/f creations at home. In 2010, they found this charming storefront in San Carlos and started their retail bakery. After Cynthia was laid off from Genentech, where she worked as a bio-process-technician, she jokes that she “traded one lab for another” and now develops new g/f recipes as well as baking the favorites that have been there since the beginning. One of these is Zest’s petite almond cake, a must-try fluffy cloud of marzipan. Another winner is their Triple Berry muffin, moist and light, with a hint of lemon and a crunchy topping.\u003c/p>\n\u003cp>Cynthia Fleischer claims their secret is using a combination of flours and ground seeds for their breads and pastries. When she recently found herself craving something with bacon, she devised the devilishly good bacon maple bourbon muffins.\u003c/p>\n\u003cp>At lunchtime, Zest Bakery offers quiche and made-to-order sandwiches. They also have ice cream sandwiches, ravioli, unbaked pizza and pie crusts in the freezer.\u003c/p>\n\u003cp>\u003ca href=\"http://www.zestbakery.com\" target=\"_blank\">\u003cstrong>Zest Bakery\u003c/strong>\u003c/a>\u003cbr>\n1224 Arroyo Ave. [\u003ca href=\"https://goo.gl/hO0xXD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Carlos, CA 94070\u003cbr>\nPh: (650) 241-ZEST (9378)\u003cbr>\nHours: Tue-Fri 9am-4pm; Sat 8am-4pm; Sun 8am-2pm\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/zestbakery?fref=ts\" target=\"_blank\"> Zest Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/zestbakery\" target=\"_blank\">@zestbakery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"101470,101471,101469,101472,101468,101467","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Miglet’s\u003c/h3>\n\u003cp>Katie Taylor started baking gluten-free when her mother, Elaine Taylor was diagnosed with celiac disease. Her mother also happens to be co-founder and president of \u003ca href=\"https://ttff.org\" target=\"_blank\">The Taylor Family Foundation\u003c/a>, which runs summer camps for children with physical and mental challenges. When Katie volunteered at the summer Celiac Camp at Camp Arroyo, her sweet treats were such a big hit with the campers, that their parents encouraged her to begin making g/f birthday cakes. Katie was inspired to expand to a g/f catering business and then in 2010 opened a retail storefront, Miglet’s Cupcake shop, tucked away in the corner of Crossroads shopping center in Danville. (\"Miglet\" was Katie's childhood nickname – a combination of Piglet and Monkey.)\u003c/p>\n\u003cp>If you or your kids have a sweet tooth and need to eat g/f, Miglet's cupcakes, cream puffs and donuts should satisfy your cravings. Their cupcakes sport a pompadour of swirled icing and sometimes a surprise in the middle. For example, the most popular variety, vanilla salted caramel cupcakes have additional caramel piped into the center. Besides the usual chocolate and lemon flavors, Miglet’s gets creative with their combinations: strawberry margarita cupcakes with key lime frosting; piña colada donuts with pineapple chunks and toasted coconut; rocky road donuts. Be warned that their donuts sell out quickly, often by noon.\u003c/p>\n\u003cp>They also bake a variety of cookies, scones and sweet breads such as pumpkin, lemon poppy seed and banana bread.\u003c/p>\n\u003cp>Miglet's small space focuses on baking sweet treats, but they also offer a variety of salads, chicken pot pies, mac and cheese and quiche for lunch in their cold case. And if you live near the “680 Corridor” and can’t always trek out to Oakland or Emeryville, their grocery section carries frozen loaves of Mariposa’s and Bacano’s breads plus \u003ca href=\"http://www.breadsrsly.com\" target=\"_blank\">Bread SRSLY\u003c/a>’s sourdough. There's also a selection of g/f crackers, pasta, cookies, g/f flour and other products.\u003c/p>\n\u003cp>\u003ca href=\"http://www.migletsgf.com/index.html\" target=\"_blank\">\u003cstrong>Miglet's\u003c/strong>\u003c/a>\u003cbr>\n480 San Ramon Valley Blvd. [\u003ca href=\"https://goo.gl/rhSSWI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDanville, CA 94526\u003cbr>\nPh: (925) 831-9016\u003cbr>\nHours: Mon-Sat 9am-6pm; Sun 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/migletsgf?fref=ts\" target=\"_blank\">Miglet's Gluten Free Bakery & Grocery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/migletsgf\" target=\"_blank\">@migletsgf\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"101474,101477,101478,101475,101476,101479","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Flour Craft Bakery\u003c/h3>\n\u003cp>If you are driving out of the city for a day hike in the North Bay, take a small detour to this lovely, light-filled bakery café in delightful downtown San Anselmo for some awesome baked goods that all happen to be gluten-free. After discovering her own severe gluten intolerance 15 years ago, Heather Hardcastle, chef and co-owner of Flour Craft Bakery, decided to change her career as well as her diet. In 2008, she studied pastry at the Culinary Institute of America in St. Helena, which naturally focused on conventional baking recipes and techniques. She then reformulated all the recipes to make them gluten-free. Her professional training is evident in the quality of her breads, pastries and desserts. Hardcastle began her g/f foray by developing a signature granola that she sold at farmers markets.\u003c/p>\n\u003cp>After a crowd-funding campaign, she and her husband opened Flour Craft Bakery in 2013. “My goal is making delicious food,” says Hardcastle. “The fact that it is gluten-free is just a bonus.” The menu of breads, brioche, muffins, cookies and cakes changes monthly. For lunch, there’s quiche, quinoa salad, lentil salad and sandwiches on housemade focaccia.\u003c/p>\n\u003cp>I found the blackberry Earl Grey scone light and fluffy, the flourless hazelnut brownie decadent, and the marbled coffee cake with espresso glaze moist and crumbly. But the warm olive focaccia, kissed with olive oil, is one of the best things I’ve ever tasted—period. Even if you don’t have a date in Marin planned, visit Flour Craft. It’s worth the drive.\u003c/p>\n\u003cp>\u003ca href=\"http://flourcraftbakery.com\" target=\"_blank\">\u003cstrong>Flour Craft Bakery\u003c/strong>\u003c/a>\u003cbr>\n702 San Anselmo Ave. [\u003ca href=\"https://goo.gl/rgOQWn\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Anselmo, CA 94960\u003cbr>\nPh: (415) 453-3100\u003cbr>\nHours: Tue-Sat 7am-4pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/flourcraft?fref=ts\" target=\"_blank\">Flour Craft Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/flourcraft\" target=\"_blank\">@flourcraft\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Additional Resources:\u003c/strong>\u003cbr>\n\u003ca href=\"http://knowgluten.me/2013/09/13/eat-at-dedicated-gluten-free-restaurant/\" target=\"_blank\">Top Ten Reasons to Eat at a Dedicated Gluten Free Restaurant\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/100319/5-dedicated-gluten-free-bakeries-around-the-bay-area","authors":["5283"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_8770","bayareabites_13746","bayareabites_1245","bayareabites_1246","bayareabites_1875","bayareabites_366","bayareabites_90","bayareabites_91","bayareabites_1873"],"tags":["bayareabites_14903","bayareabites_10343","bayareabites_14904","bayareabites_12574","bayareabites_138","bayareabites_14901","bayareabites_11034","bayareabites_13879","bayareabites_14905","bayareabites_14906"],"featImg":"bayareabites_101454","label":"source_bayareabites_100319"},"bayareabites_86203":{"type":"posts","id":"bayareabites_86203","meta":{"index":"posts_1591205157","site":"bayareabites","id":"86203","score":null,"sort":[1409238753000]},"guestAuthors":[],"slug":"bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream","title":"Bet You Can't Stop Eating These: Vanilla Pavlovas with Summer Nectarines, Berries, and Cream","publishDate":1409238753,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_86834\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86834\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Warning:\u003c/strong> this dessert will make you completely lose control. You will take one bite, then another, then another, and before you know it you will have eaten two of the enticing little flirts. Not that that happened to me. Nope. \u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Pavlova_(food)\" target=\"_blank\">\u003cstrong>Pavlova\u003c/strong>\u003c/a>, a dessert that originated in New Zealand or Australia (but is loved the world over) and named after Russian ballerina Anna Pavlova, consists of a crisp-on-the-outside and chewy-on-the-inside vanilla meringue nest that embraces billowy whipped cream. Sometimes, it features layers of tart citrus curd and whipped cream. The whole darn thing is often topped off with juicy, ripe fruit.\u003c/p>\n\u003cp>Here, I’ve made these light-as-a-feather, pillowy meringues into individual desserts, but you can make one large one if you like. The whipped cream adds a lovely contrast of texture. And the sweet summer berries and nectarines, delicately scented with vanilla bean seeds, give it flavorful freshness.\u003c/p>\n\u003cp>You can use just about any fruit for these, just be sure it’s of the season, fragrant, and perfectly ripe. These do not hold well so once you put them together you’ll want to serve them right away.\u003c/p>\n\u003cp>Take note! \u003cstrong>These are gluten-free!\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_86841\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-ingredients1000.jpg\" alt=\"Ingredients for Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cem>Meringue\u003c/em>\u003c/p>\n\u003cli>4 large egg whites\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>1 cup superfine sugar\u003c/li>\n\u003cli>1 tsp cornstarch\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/2 tsp white vinegar\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Fruit and whipped cream\u003c/em>\n\u003cli>2 ripe nectarines or peeled peaches, halved, seeded, and cut into thin slices\u003c/li>\n\u003cli>12 oz fresh berries, such as raspberries or blackberries, halved if very large\u003c/li>\n\u003cli>4 tbsp superfine sugar\u003c/li>\n\u003cli>1/2 vanilla bean pod\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the meringue, preheat the oven to 325F. Line a large rimmed baking sheet with parchment paper.\u003c/li>\n\u003cli>In the bowl of a mixer fitted with the whip attachment, beat the egg whites and salt on medium speed until they start to get foamy. Slowly add the 1 cup sugar, beating until the whites are stiff and glossy. Sift the cornstarch over the mixture and add the vanilla and vinegar. Beat just until incorporated. Do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_86842\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-whipped1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-whipped1000.jpg\" alt=\"Beat until the whites are stiff and glossy. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beat until the whites are stiff and glossy. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Spoon 6 to 8 dollops of the meringue onto the prepared baking sheet, dividing the mixture evenly and spacing them at least 1 or 2 inches apart. If you want to make 1 large meringue, spoon the entire mixture onto the prepared baking sheet. Use the back of the spoon to create an indentation in the center of each mound.\u003c/li>\n\u003cfigure id=\"attachment_86840\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-hole1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-hole1000.jpg\" alt=\"Use the back of the spoon to create an indentation in the center of each mound. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86840\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use the back of the spoon to create an indentation in the center of each mound. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Bake for 5 minutes, then reduce the oven temperature to 250F. Bake until crisp, about 1 hour for the individual meringues, or 1 1/2 hours for the large meringue. Turn off the oven and leave the meringue in the oven to cool completely, at least 2 hours or up to overnight.\u003c/li>\n\u003cfigure id=\"attachment_86829\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-baking1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-baking1000.jpg\" alt=\"Bake until crisp, about 1 hour for the individual meringues. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86829\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until crisp, about 1 hour for the individual meringues. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, add the nectarine slices and berries. Sprinkle with 3 tbsp sugar. Using a small paring knife, split the vanilla bean in half lengthwise. Using the back of the knife, scrape out the seeds and add to the bowl of fruit. Toss until well combined. Let sit for about 30 minutes to macerate.\u003c/li>\n\u003cfigure id=\"attachment_86839\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-fruit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-fruit1000.jpg\" alt=\"In a bowl, add the nectarine slices and berries. Sprinkle with 3 tbsp sugar. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In a bowl, add the nectarine slices and berries. Sprinkle with 3 tbsp sugar. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, beat the cream, 2 tbsp sugar, and vanilla extract until medium-soft peaks form. Do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_86832\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-fillhole1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-fillhole1000b.jpg\" alt=\"Spoon whipped cream into the meringues. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86832\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spoon whipped cream into the meringues. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86827\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-addfruit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-addfruit1000.jpg\" alt=\"Top with spoonfuls of the fruit with juices. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86827\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top with spoonfuls of the fruit with juices. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>To serve, divide the individual meringues among dessert plates (or place the large one on a serving platter). Divide the whipped cream amongst them, then top with spoonfuls of the fruit with juices. Serve right away.\u003c/li>\n\u003cfigure id=\"attachment_86837\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000c.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86837\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve the Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries right away. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Crispy-chewy meringue nests envelop whipped cream and vanilla-scented summer fruit for an ethereal, and gluten-free dessert that is impossible to stop eating.","status":"publish","parent":0,"modified":1555456510,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":734},"headData":{"title":"Bet You Can't Stop Eating These: Vanilla Pavlovas with Summer Nectarines, Berries, and Cream | KQED","description":"Crispy-chewy meringue nests envelop whipped cream and vanilla-scented summer fruit for an ethereal, and gluten-free dessert that is impossible to stop eating.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bet You Can't Stop Eating These: Vanilla Pavlovas with Summer Nectarines, Berries, and Cream","datePublished":"2014-08-28T15:12:33.000Z","dateModified":"2019-04-16T23:15:10.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"86203 http://blogs.kqed.org/bayareabites/?p=86203","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/","disqusTitle":"Bet You Can't Stop Eating These: Vanilla Pavlovas with Summer Nectarines, Berries, and Cream","path":"/bayareabites/86203/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86834\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86834\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Warning:\u003c/strong> this dessert will make you completely lose control. You will take one bite, then another, then another, and before you know it you will have eaten two of the enticing little flirts. Not that that happened to me. Nope. \u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Pavlova_(food)\" target=\"_blank\">\u003cstrong>Pavlova\u003c/strong>\u003c/a>, a dessert that originated in New Zealand or Australia (but is loved the world over) and named after Russian ballerina Anna Pavlova, consists of a crisp-on-the-outside and chewy-on-the-inside vanilla meringue nest that embraces billowy whipped cream. Sometimes, it features layers of tart citrus curd and whipped cream. The whole darn thing is often topped off with juicy, ripe fruit.\u003c/p>\n\u003cp>Here, I’ve made these light-as-a-feather, pillowy meringues into individual desserts, but you can make one large one if you like. The whipped cream adds a lovely contrast of texture. And the sweet summer berries and nectarines, delicately scented with vanilla bean seeds, give it flavorful freshness.\u003c/p>\n\u003cp>You can use just about any fruit for these, just be sure it’s of the season, fragrant, and perfectly ripe. These do not hold well so once you put them together you’ll want to serve them right away.\u003c/p>\n\u003cp>Take note! \u003cstrong>These are gluten-free!\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_86841\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-ingredients1000.jpg\" alt=\"Ingredients for Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cem>Meringue\u003c/em>\u003c/p>\n\u003cli>4 large egg whites\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>1 cup superfine sugar\u003c/li>\n\u003cli>1 tsp cornstarch\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/2 tsp white vinegar\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Fruit and whipped cream\u003c/em>\n\u003cli>2 ripe nectarines or peeled peaches, halved, seeded, and cut into thin slices\u003c/li>\n\u003cli>12 oz fresh berries, such as raspberries or blackberries, halved if very large\u003c/li>\n\u003cli>4 tbsp superfine sugar\u003c/li>\n\u003cli>1/2 vanilla bean pod\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the meringue, preheat the oven to 325F. Line a large rimmed baking sheet with parchment paper.\u003c/li>\n\u003cli>In the bowl of a mixer fitted with the whip attachment, beat the egg whites and salt on medium speed until they start to get foamy. Slowly add the 1 cup sugar, beating until the whites are stiff and glossy. Sift the cornstarch over the mixture and add the vanilla and vinegar. Beat just until incorporated. Do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_86842\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-whipped1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-whipped1000.jpg\" alt=\"Beat until the whites are stiff and glossy. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beat until the whites are stiff and glossy. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Spoon 6 to 8 dollops of the meringue onto the prepared baking sheet, dividing the mixture evenly and spacing them at least 1 or 2 inches apart. If you want to make 1 large meringue, spoon the entire mixture onto the prepared baking sheet. Use the back of the spoon to create an indentation in the center of each mound.\u003c/li>\n\u003cfigure id=\"attachment_86840\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-hole1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-hole1000.jpg\" alt=\"Use the back of the spoon to create an indentation in the center of each mound. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86840\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use the back of the spoon to create an indentation in the center of each mound. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Bake for 5 minutes, then reduce the oven temperature to 250F. Bake until crisp, about 1 hour for the individual meringues, or 1 1/2 hours for the large meringue. Turn off the oven and leave the meringue in the oven to cool completely, at least 2 hours or up to overnight.\u003c/li>\n\u003cfigure id=\"attachment_86829\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-baking1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-baking1000.jpg\" alt=\"Bake until crisp, about 1 hour for the individual meringues. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86829\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until crisp, about 1 hour for the individual meringues. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, add the nectarine slices and berries. Sprinkle with 3 tbsp sugar. Using a small paring knife, split the vanilla bean in half lengthwise. Using the back of the knife, scrape out the seeds and add to the bowl of fruit. Toss until well combined. Let sit for about 30 minutes to macerate.\u003c/li>\n\u003cfigure id=\"attachment_86839\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-fruit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-fruit1000.jpg\" alt=\"In a bowl, add the nectarine slices and berries. Sprinkle with 3 tbsp sugar. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In a bowl, add the nectarine slices and berries. Sprinkle with 3 tbsp sugar. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, beat the cream, 2 tbsp sugar, and vanilla extract until medium-soft peaks form. Do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_86832\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-fillhole1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-fillhole1000b.jpg\" alt=\"Spoon whipped cream into the meringues. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86832\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spoon whipped cream into the meringues. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86827\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-addfruit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-addfruit1000.jpg\" alt=\"Top with spoonfuls of the fruit with juices. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86827\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top with spoonfuls of the fruit with juices. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>To serve, divide the individual meringues among dessert plates (or place the large one on a serving platter). Divide the whipped cream amongst them, then top with spoonfuls of the fruit with juices. Serve right away.\u003c/li>\n\u003cfigure id=\"attachment_86837\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000c.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86837\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve the Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries right away. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/86203/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_13695","bayareabites_1182","bayareabites_49","bayareabites_244","bayareabites_138","bayareabites_11034","bayareabites_11765","bayareabites_13696","bayareabites_8293","bayareabites_13694","bayareabites_3682"],"featImg":"bayareabites_86843","label":"bayareabites"},"bayareabites_79335":{"type":"posts","id":"bayareabites_79335","meta":{"index":"posts_1591205157","site":"bayareabites","id":"79335","score":null,"sort":[1395379474000]},"guestAuthors":[],"slug":"test-kitchen-have-your-gluten-free-cake-and-love-eating-it-too","title":"'Test Kitchen': Have Your (Gluten-Free) Cake, And Love Eating It Too","publishDate":1395379474,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_79337\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_birthday-cupcakes_0131_slide-4353dd59fef0db7dedc17fafbdb999da13a7b790.jpg\">\u003cimg class=\"size-full wp-image-79337\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_birthday-cupcakes_0131_slide-4353dd59fef0db7dedc17fafbdb999da13a7b790.jpg\" alt=\"According to America's Test Kitchen, the best gluten-free flours to bake with contain four ingredients — brown rice flour, white rice flour, potato starch and tapioca starch. Courtesy of America's Test Kitchen\" width=\"1536\" height=\"1023\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">According to America's Test Kitchen, the best gluten-free flours to bake with contain four ingredients — brown rice flour, white rice flour, potato starch and tapioca starch. Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2014/03/20/291873792/test-kitchen-have-your-gluten-free-cake-and-love-eating-it-too\">Fresh Air\u003c/a> (3/20/14)\u003c/p>\n\u003cp>[audio src=\"http://pd.npr.org/anon.npr-mp3/npr/fa/2014/03/20140320_fa_01.mp3\"]\u003c/p>\n\u003cp>It took hundreds of batches of muffins, cakes and cookies before Jack Bishop and Julia Collin Davison — of the public TV series \u003cem>America's Test Kitchen\u003c/em> — figured out the best ways to make delicious baked goods without gluten. They also conducted taste tests of packaged gluten-free breads and pasta.\u003c/p>\n\u003cp>Collin Davison tells \u003cem>Fresh Air\u003c/em>'s Terry Gross that the show's normal testing procedures \"really worked to help us get at the heart of what makes gluten-free things taste just as good as traditional baked goods.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/291877375/the-how-can-it-be-gluten-free-cookbook-revolutionary-techniques-groundbreaking-r\">\u003cimg class=\"aligncenter size-full wp-image-79344\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/how-can-it-be-gluten-free-book.jpg\" alt=\"The How Can It Be Gluten Free Cookbook. Revolutionary Techniques. Groundbreaking Recipes. By America's Test Kitchen \" width=\"300\" height=\"374\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bishop and Collin Davison edited \u003cem>The How Can It Be Gluten Free Cookbook\u003c/em>. They join \u003cem>Fresh Air\u003c/em> to share tips, secrets and favorite recipes for gluten-free baking.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On what gluten is and does\u003c/strong>\u003c/p>\n\u003cp>Bishop: There are two proteins in wheat — glutenin and gliadin — and they are basically wrapped around starch molecules, and they're basically inert. But when you add water or another liquid, you are bringing those proteins back to life, and they unwind from the starch molecules and attach to each other, and the more you knead or mix the dough or the batter, the more they will attach to each other and they form this elastic network that is called gluten\u003cem>.\u003c/em>\u003c/p>\n\u003cp>The gluten is really what traps the bubbles, the carbon dioxide, that is either coming from yeast, from baking soda, from baking powder; and it's what gives bread, cookies, cake their structure. It helps turn them from doughs and batters into beautiful, risen baked goods.\u003c/p>\n\u003cp>\u003cstrong>On common problems with gluten-free foods \u003c/strong>\u003c/p>\n\u003cp>Collin Davison: Gluten is kind of magical, and so when you take it out of the equation, you're left with flours that can't absorb liquid as well, they can't absorb fat as well and they can't trap those air bubbles that are really crucial for baked goods. So you wind up with things that are ... very dense and squat; they're often greasy and they crumble apart. They don't have the binding structure of gluten.\u003c/p>\n\u003cp>\u003cstrong>On the best store-bought gluten-free flour \u003c/strong>\u003c/p>\n\u003cp>Collin Davison: The one that we found worked best universally — and that means in cookies, in bread dough, in biscuits, in muffins — was King Arthur Flour gluten-free blend. And it is very much like, actually, our recipe for gluten-free flour blend (see recipe below) in that it uses two types of rice flours — white and brown — and it also uses two types of starches, which is potato and tapioca. And those four ingredients, we found, were really the magic key to finding a blend that worked almost as good as a wheat flour.\u003c/p>\n\u003cp>\u003cstrong>On the best gluten-free pasta \u003c/strong>\u003c/p>\n\u003cp>Collin Davison: We tested every brand of gluten-free pasta we could get our hands on. We tested it plain, we tested it with sauce, and one brand really rose to the top, again, in terms of its texture and flavor, and that brand is Jovial ...\u003c/p>\n\u003cp>A lot of the brands came out really mushy; they didn't have enough texture. Of course, you'll never get gluten-free pasta that's al dente, but the Jovial came as close to al dente as you can get. Also, it didn't have any \"off flavors\" which is a bonus in this world of gluten-free products. And ... it actually tasted more like traditional wheat pasta that any of the other brands we tried ...\u003c/p>\n\u003cp>Bishop: You could tell what the pasta was going to taste like by looking at the water in the pot. The real problem with any gluten-free pasta — whether it's made of corn, quinoa or brown rice, which is what the Jovial is made of — there isn't enough structure to contain the starches that are in the pasta ...\u003c/p>\n\u003cp>The Jovial has more protein and more fiber. And basically what that does is it prevents the starch molecules from bursting. During the cooking process, the starch is hydrating and swelling, which is a good thing, so that it goes from its dry state to something that you can actually eat. But in a lot of the other gluten-free pasta brands that we tested, the starches kept on swelling and eventually they exploded, and you could look in the pot and see the starches because the pasta water was now cloudy — it basically looked like milk.\u003c/p>\n\u003cp>\u003cstrong>On foods that are impossible to make gluten-free\u003c/strong>\u003c/p>\n\u003cp>Collin Davison: I'll never say never because I always like a good challenge. ... Gluten-free phyllo dough — not something I think we can do — and a gluten-free puff pastry. That one — big question mark ...\u003c/p>\n\u003cp>Bishop: I think a croissant would be pretty hard to make gluten-free ... in large part because of the butter issue, which is the flour has so much trouble absorbing fat and you really don't want a low-fat croissant.\u003c/p>\n\u003cp>\u003cstrong>On the trick to making gluten-free sugar cookies\u003c/strong>\u003c/p>\n\u003cp>Collin Davison: You're dealing with the maximum amount of butter and sugar, and that's what gives a traditional sugar cookie its flavor. So [in the gluten-free version,] you can't use all that butter because it just leeches out and what you wind up with is fried cookies on the baking sheet, which are pretty disgusting. The other issue is that ... they'll just spread as much as they want, as much as they're allowed. ... When you're dealing with gluten-free batter or gluten-free cookie dough that doesn't have a lot of binders, it will just spread and spread ...\u003c/p>\n\u003cp>The solution ... was when you take out the sugar and you take out the butter and you take out all that flavor, you need to replace it with a different kind of flavor and fat that will stay in the cookie and the fat won't leech out during baking — and that turned out to be almonds. When you think about almonds, it has a lot of natural fat in it, and those almonds will hold onto their fat and their flavor in the oven. ... So almonds, or almond flour, was the key to the sugar cookie, along with xanthan gum [as a binder].\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"cupcakes\">\u003c/a>Dark Chocolate Cupcakes\u003c/h3>\n\u003cp>\u003cem>Why This Recipe Works\u003c/em>\u003c/p>\n\u003cp>The ultimate chocolate cupcakes are moist and tender with rich chocolate flavor. Taking a cue from the success of our moist and tender Chocolate Layer Cake, we scaled the recipe to fit in a standard 12-cup muffin tin and simply adjusted the baking time. The combination of rich chocolate flavor and light, fluffy crumb once again fooled tasters into thinking these cupcakes couldn't possibly be gluten-free. Once frosted, serve the cupcakes within a few hours.\u003c/p>\n\u003cfigure id=\"attachment_79336\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_chocolate-cupcakessmall-33b4f1eaf45d3cd38ca0568e10e6cd9e07c320b7.jpg\">\u003cimg class=\"size-full wp-image-79336\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_chocolate-cupcakessmall-33b4f1eaf45d3cd38ca0568e10e6cd9e07c320b7.jpg\" alt=\"Dark Chocolate Cupcakes. Courtesy of America's Test Kitchen\" width=\"1448\" height=\"1087\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dark Chocolate Cupcakes. Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>Makes 12 cupcakes.\u003c/p>\n\u003cp>1/2 cup vegetable oil\u003cbr>\n3 ounces bittersweet chocolate, chopped\u003cbr>\n1 ounce (1/3 cup) unsweetened cocoa powder\u003cbr>\n3 1/2 ounces (3/4 cup) ATK Gluten-Free Flour Blend (see recipe below)\u003cbr>\n3/4 teaspoon baking powder\u003cbr>\n1/2 teaspoon baking soda\u003cbr>\n1/2 teaspoon xanthan gum\u003cbr>\n1/2 teaspoon salt\u003cbr>\n2 large eggs\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n5 1/4 ounces (3/4 cup) sugar\u003cbr>\n1/2 cup whole milk\u003cbr>\n2 cups frosting\u003c/p>\n\u003cp>1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Line 12-cup muffin tin with paper or foil liners.\u003c/p>\n\u003cp>2. Microwave oil, chocolate, and cocoa together in bowl at 50 percent power, stirring occasionally, until melted, about 2 minutes. Whisk mixture until smooth, then set aside to cool slightly. In separate bowl, whisk flour blend, baking powder, baking soda, xanthan gum, and salt together.\u003c/p>\n\u003cp>3. In large bowl, whisk eggs and vanilla together. Whisk in sugar until well combined. Whisk in cooled chocolate mixture and milk until combined. Whisk in flour blend mixture until batter is thoroughly combined and smooth.\u003c/p>\n\u003cp>4. Using ice cream scoop or large spoon, portion batter evenly into prepared muffin tin. Bake until toothpick inserted into center of cupcakes comes out clean, 16 to 18 minutes, rotating muffin tin halfway through baking. Let cupcakes cool in muffin tin on wire rack for 10 minutes. Remove cupcakes from tin and let cool completely, about 1 hour. (Unfrosted cupcakes can be stored in airtight container at room temperature for up to 1 day.)\u003c/p>\n\u003cp>5. Spread or pipe frosting over top of cupcakes and serve.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The How Can It Be Gluten Free Cookbook.\u003cem> Excerpted by permission of America's Test Kitchen. \u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"cookies\">\u003c/a>Chocolate Chip Cookies\u003c/h3>\n\u003cp>\u003cem>Why This Recipe Works\u003c/em>\u003c/p>\n\u003cp>We started our testing by swapping in our flour blend for the all-purpose flour in a standard Toll House cookie recipe. It was no surprise that these cookies had problems: They were flat, sandy, and greasy. We'd discovered during our baked goods testing that gluten-free flour blends simply can't absorb as much fat as all-purpose flour can, so cutting back on the butter helped to minimize greasiness. Less butter, along with some xanthan gum, also helped alleviate the spread issue, so the cookies didn't bake up so flat. As for the sandiness, we knew from our gluten-free muffin testing that fixing this problem required a two-step approach. The starches in our blend needed more liquid as well as more time to hydrate and soften, so we added a couple tablespoons of milk and let the dough rest for 30 minutes. This resting time also had a secondary benefit: It gave the sugar time to dissolve, which led to faster caramelization in the oven. And that meant a cookie not just with deeper flavor, but also with a chewier center and crisper edges. Finally, we wanted our cookies to be less cakey and more chewy. We realized creaming the butter, as the original Toll House recipe directs, was aerating the butter too much. Melting the butter instead, and changing the ratio of brown sugar to granulated sugar, gave our cookies the right chewy texture. The extra brown sugar also gave our cookies a more complex, toffee-like flavor. Bite for bite, this was a chocolate chip cookie that could rival the best versions of the classic. Not all brands of chocolate chips are processed in a gluten-free facility, so read labels carefully.\u003c/p>\n\u003cfigure id=\"attachment_79338\" class=\"wp-caption aligncenter\" style=\"max-width: 1108px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_chocolate_chip_cookiessmall_custom-cf7e8fd10997aa8ebc0850d811e334b486dbbb9d.jpg\">\u003cimg class=\"size-full wp-image-79338\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_chocolate_chip_cookiessmall_custom-cf7e8fd10997aa8ebc0850d811e334b486dbbb9d.jpg\" alt=\"Chocolate Chip Cookies. Courtesy of America's Test Kitchen\" width=\"1108\" height=\"1421\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Chip Cookies. Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>Makes about 24 cookies.\u003c/p>\n\u003cp>8 ounces (13/4 cups) ATK Gluten-Free Flour Blend (see recipe below)\u003cbr>\n1 teaspoon baking soda\u003cbr>\n3/4 teaspoon xanthan gum\u003cbr>\n1/2 teaspoon salt\u003cbr>\n8 tablespoons unsalted butter, melted\u003cbr>\n5 1/4 ounces (3/4 cup packed) light brown sugar\u003cbr>\n2 1/3 ounces (1/3 cup) granulated sugar\u003cbr>\n1 large egg\u003cbr>\n2 tablespoons milk\u003cbr>\n1 tablespoon vanilla extract\u003cbr>\n7 1/2 ounces (11/4 cups) semisweet chocolate chips\u003c/p>\n\u003cp>1. Whisk flour blend, baking soda, xanthan gum, and salt together in medium bowl; set aside. Whisk melted butter, brown sugar, and granulated sugar together in large bowl until well combined and smooth. Whisk in egg, milk, and vanilla and continue to whisk until smooth. Stir in flour mixture with rubber spatula and mix until soft, homogeneous dough forms. Fold in chocolate chips. Cover bowl with plastic wrap and let dough rest for 30 minutes. (Dough will be sticky and soft.)\u003c/p>\n\u003cp>2. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using 2 soup spoons and working with about 11/2 tablespoons of dough at a time, portion dough and space 2 inches apart on prepared sheets. Bake cookies, 1 sheet at a time, until golden brown and edges have begun to set but centers are still soft, 11 to 13 minutes, rotating sheet halfway through baking.\u003c/p>\n\u003cp>3. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Serve warm or at room temperature. (Cookies are best eaten on day they are baked, but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 1 day.)\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The How Can It Be Gluten Free Cookbook.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"flourblend\">\u003c/a>The America's Test Kitchen Gluten-Free Flour Blend\u003c/h3>\n\u003cp>Makes 42 ounces (About 9 1/3 cups)\u003c/p>\n\u003cp>\u003cem>Be sure to use potato starch, not potato flour. Tapioca starch is also sold as tapioca flour; they are interchangeable.\u003c/em>\u003c/p>\n\u003cp>24 ounces (4 1/2 cups plus 1/3 cup) white rice flour\u003c/p>\n\u003cp>7 1/2 ounces (1 2/3 cups) brown rice flour\u003c/p>\n\u003cp>7 ounces (1 1/3 cups) potato starch\u003c/p>\n\u003cp>3 ounces (3/4 cup) tapioca starch\u003c/p>\n\u003cp>3/4 ounce (3 tablespoons) nonfat milk powder\u003c/p>\n\u003cp>Whisk all ingredients together in a large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The How Can It Be Gluten Free Cookbook.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"\u003cem>America's Test Kitchen\u003c/em> knows how to make gluten-free food taste just as good as the regular stuff. They tell \u003cem>Fresh Air\u003c/em> about the best packaged pasta, and the secrets of gluten-free baking.","status":"publish","parent":0,"modified":1543952716,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":53,"wordCount":2225},"headData":{"title":"'Test Kitchen': Have Your (Gluten-Free) Cake, And Love Eating It Too | KQED","description":"America's Test Kitchen knows how to make gluten-free food taste just as good as the regular stuff. They tell Fresh Air about the best packaged pasta, and the secrets of gluten-free baking.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"'Test Kitchen': Have Your (Gluten-Free) Cake, And Love Eating It Too","datePublished":"2014-03-21T05:24:34.000Z","dateModified":"2018-12-04T19:45:16.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"79335 http://blogs.kqed.org/bayareabites/?p=79335","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/20/test-kitchen-have-your-gluten-free-cake-and-love-eating-it-too/","disqusTitle":"'Test Kitchen': Have Your (Gluten-Free) Cake, And Love Eating It Too","nprStoryId":"291873792","nprApiLink":"http://api.npr.org/query?id=291873792&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/2014/03/20/291873792/test-kitchen-have-your-gluten-free-cake-and-love-eating-it-too?ft=3&f=291873792","nprRetrievedStory":"1","nprPubDate":"Thu, 20 Mar 2014 17:35:00 -0400","nprStoryDate":"Thu, 20 Mar 2014 09:33:00 -0400","nprLastModifiedDate":"Thu, 20 Mar 2014 17:35:00 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/fa/2014/03/20140320_fa_01.mp3?orgId=1&topicId=1053&ft=3&f=291873792","nprAudioM3u":"http://api.npr.org/m3u/1292009898-d3cfbf.m3u?orgId=1&topicId=1053&ft=3&f=291873792","audioTrackLength":2187,"path":"/bayareabites/79335/test-kitchen-have-your-gluten-free-cake-and-love-eating-it-too","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/fa/2014/03/20140320_fa_01.mp3?orgId=1&topicId=1053&ft=3&f=291873792","audioDuration":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79337\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_birthday-cupcakes_0131_slide-4353dd59fef0db7dedc17fafbdb999da13a7b790.jpg\">\u003cimg class=\"size-full wp-image-79337\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_birthday-cupcakes_0131_slide-4353dd59fef0db7dedc17fafbdb999da13a7b790.jpg\" alt=\"According to America's Test Kitchen, the best gluten-free flours to bake with contain four ingredients — brown rice flour, white rice flour, potato starch and tapioca starch. Courtesy of America's Test Kitchen\" width=\"1536\" height=\"1023\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">According to America's Test Kitchen, the best gluten-free flours to bake with contain four ingredients — brown rice flour, white rice flour, potato starch and tapioca starch. Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2014/03/20/291873792/test-kitchen-have-your-gluten-free-cake-and-love-eating-it-too\">Fresh Air\u003c/a> (3/20/14)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/fa/2014/03/20140320_fa_01.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It took hundreds of batches of muffins, cakes and cookies before Jack Bishop and Julia Collin Davison — of the public TV series \u003cem>America's Test Kitchen\u003c/em> — figured out the best ways to make delicious baked goods without gluten. They also conducted taste tests of packaged gluten-free breads and pasta.\u003c/p>\n\u003cp>Collin Davison tells \u003cem>Fresh Air\u003c/em>'s Terry Gross that the show's normal testing procedures \"really worked to help us get at the heart of what makes gluten-free things taste just as good as traditional baked goods.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/291877375/the-how-can-it-be-gluten-free-cookbook-revolutionary-techniques-groundbreaking-r\">\u003cimg class=\"aligncenter size-full wp-image-79344\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/how-can-it-be-gluten-free-book.jpg\" alt=\"The How Can It Be Gluten Free Cookbook. Revolutionary Techniques. Groundbreaking Recipes. By America's Test Kitchen \" width=\"300\" height=\"374\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bishop and Collin Davison edited \u003cem>The How Can It Be Gluten Free Cookbook\u003c/em>. They join \u003cem>Fresh Air\u003c/em> to share tips, secrets and favorite recipes for gluten-free baking.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On what gluten is and does\u003c/strong>\u003c/p>\n\u003cp>Bishop: There are two proteins in wheat — glutenin and gliadin — and they are basically wrapped around starch molecules, and they're basically inert. But when you add water or another liquid, you are bringing those proteins back to life, and they unwind from the starch molecules and attach to each other, and the more you knead or mix the dough or the batter, the more they will attach to each other and they form this elastic network that is called gluten\u003cem>.\u003c/em>\u003c/p>\n\u003cp>The gluten is really what traps the bubbles, the carbon dioxide, that is either coming from yeast, from baking soda, from baking powder; and it's what gives bread, cookies, cake their structure. It helps turn them from doughs and batters into beautiful, risen baked goods.\u003c/p>\n\u003cp>\u003cstrong>On common problems with gluten-free foods \u003c/strong>\u003c/p>\n\u003cp>Collin Davison: Gluten is kind of magical, and so when you take it out of the equation, you're left with flours that can't absorb liquid as well, they can't absorb fat as well and they can't trap those air bubbles that are really crucial for baked goods. So you wind up with things that are ... very dense and squat; they're often greasy and they crumble apart. They don't have the binding structure of gluten.\u003c/p>\n\u003cp>\u003cstrong>On the best store-bought gluten-free flour \u003c/strong>\u003c/p>\n\u003cp>Collin Davison: The one that we found worked best universally — and that means in cookies, in bread dough, in biscuits, in muffins — was King Arthur Flour gluten-free blend. And it is very much like, actually, our recipe for gluten-free flour blend (see recipe below) in that it uses two types of rice flours — white and brown — and it also uses two types of starches, which is potato and tapioca. And those four ingredients, we found, were really the magic key to finding a blend that worked almost as good as a wheat flour.\u003c/p>\n\u003cp>\u003cstrong>On the best gluten-free pasta \u003c/strong>\u003c/p>\n\u003cp>Collin Davison: We tested every brand of gluten-free pasta we could get our hands on. We tested it plain, we tested it with sauce, and one brand really rose to the top, again, in terms of its texture and flavor, and that brand is Jovial ...\u003c/p>\n\u003cp>A lot of the brands came out really mushy; they didn't have enough texture. Of course, you'll never get gluten-free pasta that's al dente, but the Jovial came as close to al dente as you can get. Also, it didn't have any \"off flavors\" which is a bonus in this world of gluten-free products. And ... it actually tasted more like traditional wheat pasta that any of the other brands we tried ...\u003c/p>\n\u003cp>Bishop: You could tell what the pasta was going to taste like by looking at the water in the pot. The real problem with any gluten-free pasta — whether it's made of corn, quinoa or brown rice, which is what the Jovial is made of — there isn't enough structure to contain the starches that are in the pasta ...\u003c/p>\n\u003cp>The Jovial has more protein and more fiber. And basically what that does is it prevents the starch molecules from bursting. During the cooking process, the starch is hydrating and swelling, which is a good thing, so that it goes from its dry state to something that you can actually eat. But in a lot of the other gluten-free pasta brands that we tested, the starches kept on swelling and eventually they exploded, and you could look in the pot and see the starches because the pasta water was now cloudy — it basically looked like milk.\u003c/p>\n\u003cp>\u003cstrong>On foods that are impossible to make gluten-free\u003c/strong>\u003c/p>\n\u003cp>Collin Davison: I'll never say never because I always like a good challenge. ... Gluten-free phyllo dough — not something I think we can do — and a gluten-free puff pastry. That one — big question mark ...\u003c/p>\n\u003cp>Bishop: I think a croissant would be pretty hard to make gluten-free ... in large part because of the butter issue, which is the flour has so much trouble absorbing fat and you really don't want a low-fat croissant.\u003c/p>\n\u003cp>\u003cstrong>On the trick to making gluten-free sugar cookies\u003c/strong>\u003c/p>\n\u003cp>Collin Davison: You're dealing with the maximum amount of butter and sugar, and that's what gives a traditional sugar cookie its flavor. So [in the gluten-free version,] you can't use all that butter because it just leeches out and what you wind up with is fried cookies on the baking sheet, which are pretty disgusting. The other issue is that ... they'll just spread as much as they want, as much as they're allowed. ... When you're dealing with gluten-free batter or gluten-free cookie dough that doesn't have a lot of binders, it will just spread and spread ...\u003c/p>\n\u003cp>The solution ... was when you take out the sugar and you take out the butter and you take out all that flavor, you need to replace it with a different kind of flavor and fat that will stay in the cookie and the fat won't leech out during baking — and that turned out to be almonds. When you think about almonds, it has a lot of natural fat in it, and those almonds will hold onto their fat and their flavor in the oven. ... So almonds, or almond flour, was the key to the sugar cookie, along with xanthan gum [as a binder].\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"cupcakes\">\u003c/a>Dark Chocolate Cupcakes\u003c/h3>\n\u003cp>\u003cem>Why This Recipe Works\u003c/em>\u003c/p>\n\u003cp>The ultimate chocolate cupcakes are moist and tender with rich chocolate flavor. Taking a cue from the success of our moist and tender Chocolate Layer Cake, we scaled the recipe to fit in a standard 12-cup muffin tin and simply adjusted the baking time. The combination of rich chocolate flavor and light, fluffy crumb once again fooled tasters into thinking these cupcakes couldn't possibly be gluten-free. Once frosted, serve the cupcakes within a few hours.\u003c/p>\n\u003cfigure id=\"attachment_79336\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_chocolate-cupcakessmall-33b4f1eaf45d3cd38ca0568e10e6cd9e07c320b7.jpg\">\u003cimg class=\"size-full wp-image-79336\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_chocolate-cupcakessmall-33b4f1eaf45d3cd38ca0568e10e6cd9e07c320b7.jpg\" alt=\"Dark Chocolate Cupcakes. Courtesy of America's Test Kitchen\" width=\"1448\" height=\"1087\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dark Chocolate Cupcakes. Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>Makes 12 cupcakes.\u003c/p>\n\u003cp>1/2 cup vegetable oil\u003cbr>\n3 ounces bittersweet chocolate, chopped\u003cbr>\n1 ounce (1/3 cup) unsweetened cocoa powder\u003cbr>\n3 1/2 ounces (3/4 cup) ATK Gluten-Free Flour Blend (see recipe below)\u003cbr>\n3/4 teaspoon baking powder\u003cbr>\n1/2 teaspoon baking soda\u003cbr>\n1/2 teaspoon xanthan gum\u003cbr>\n1/2 teaspoon salt\u003cbr>\n2 large eggs\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n5 1/4 ounces (3/4 cup) sugar\u003cbr>\n1/2 cup whole milk\u003cbr>\n2 cups frosting\u003c/p>\n\u003cp>1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Line 12-cup muffin tin with paper or foil liners.\u003c/p>\n\u003cp>2. Microwave oil, chocolate, and cocoa together in bowl at 50 percent power, stirring occasionally, until melted, about 2 minutes. Whisk mixture until smooth, then set aside to cool slightly. In separate bowl, whisk flour blend, baking powder, baking soda, xanthan gum, and salt together.\u003c/p>\n\u003cp>3. In large bowl, whisk eggs and vanilla together. Whisk in sugar until well combined. Whisk in cooled chocolate mixture and milk until combined. Whisk in flour blend mixture until batter is thoroughly combined and smooth.\u003c/p>\n\u003cp>4. Using ice cream scoop or large spoon, portion batter evenly into prepared muffin tin. Bake until toothpick inserted into center of cupcakes comes out clean, 16 to 18 minutes, rotating muffin tin halfway through baking. Let cupcakes cool in muffin tin on wire rack for 10 minutes. Remove cupcakes from tin and let cool completely, about 1 hour. (Unfrosted cupcakes can be stored in airtight container at room temperature for up to 1 day.)\u003c/p>\n\u003cp>5. Spread or pipe frosting over top of cupcakes and serve.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The How Can It Be Gluten Free Cookbook.\u003cem> Excerpted by permission of America's Test Kitchen. \u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"cookies\">\u003c/a>Chocolate Chip Cookies\u003c/h3>\n\u003cp>\u003cem>Why This Recipe Works\u003c/em>\u003c/p>\n\u003cp>We started our testing by swapping in our flour blend for the all-purpose flour in a standard Toll House cookie recipe. It was no surprise that these cookies had problems: They were flat, sandy, and greasy. We'd discovered during our baked goods testing that gluten-free flour blends simply can't absorb as much fat as all-purpose flour can, so cutting back on the butter helped to minimize greasiness. Less butter, along with some xanthan gum, also helped alleviate the spread issue, so the cookies didn't bake up so flat. As for the sandiness, we knew from our gluten-free muffin testing that fixing this problem required a two-step approach. The starches in our blend needed more liquid as well as more time to hydrate and soften, so we added a couple tablespoons of milk and let the dough rest for 30 minutes. This resting time also had a secondary benefit: It gave the sugar time to dissolve, which led to faster caramelization in the oven. And that meant a cookie not just with deeper flavor, but also with a chewier center and crisper edges. Finally, we wanted our cookies to be less cakey and more chewy. We realized creaming the butter, as the original Toll House recipe directs, was aerating the butter too much. Melting the butter instead, and changing the ratio of brown sugar to granulated sugar, gave our cookies the right chewy texture. The extra brown sugar also gave our cookies a more complex, toffee-like flavor. Bite for bite, this was a chocolate chip cookie that could rival the best versions of the classic. Not all brands of chocolate chips are processed in a gluten-free facility, so read labels carefully.\u003c/p>\n\u003cfigure id=\"attachment_79338\" class=\"wp-caption aligncenter\" style=\"max-width: 1108px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_chocolate_chip_cookiessmall_custom-cf7e8fd10997aa8ebc0850d811e334b486dbbb9d.jpg\">\u003cimg class=\"size-full wp-image-79338\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_chocolate_chip_cookiessmall_custom-cf7e8fd10997aa8ebc0850d811e334b486dbbb9d.jpg\" alt=\"Chocolate Chip Cookies. Courtesy of America's Test Kitchen\" width=\"1108\" height=\"1421\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Chip Cookies. Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>Makes about 24 cookies.\u003c/p>\n\u003cp>8 ounces (13/4 cups) ATK Gluten-Free Flour Blend (see recipe below)\u003cbr>\n1 teaspoon baking soda\u003cbr>\n3/4 teaspoon xanthan gum\u003cbr>\n1/2 teaspoon salt\u003cbr>\n8 tablespoons unsalted butter, melted\u003cbr>\n5 1/4 ounces (3/4 cup packed) light brown sugar\u003cbr>\n2 1/3 ounces (1/3 cup) granulated sugar\u003cbr>\n1 large egg\u003cbr>\n2 tablespoons milk\u003cbr>\n1 tablespoon vanilla extract\u003cbr>\n7 1/2 ounces (11/4 cups) semisweet chocolate chips\u003c/p>\n\u003cp>1. Whisk flour blend, baking soda, xanthan gum, and salt together in medium bowl; set aside. Whisk melted butter, brown sugar, and granulated sugar together in large bowl until well combined and smooth. Whisk in egg, milk, and vanilla and continue to whisk until smooth. Stir in flour mixture with rubber spatula and mix until soft, homogeneous dough forms. Fold in chocolate chips. Cover bowl with plastic wrap and let dough rest for 30 minutes. (Dough will be sticky and soft.)\u003c/p>\n\u003cp>2. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using 2 soup spoons and working with about 11/2 tablespoons of dough at a time, portion dough and space 2 inches apart on prepared sheets. Bake cookies, 1 sheet at a time, until golden brown and edges have begun to set but centers are still soft, 11 to 13 minutes, rotating sheet halfway through baking.\u003c/p>\n\u003cp>3. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Serve warm or at room temperature. (Cookies are best eaten on day they are baked, but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 1 day.)\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The How Can It Be Gluten Free Cookbook.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"flourblend\">\u003c/a>The America's Test Kitchen Gluten-Free Flour Blend\u003c/h3>\n\u003cp>Makes 42 ounces (About 9 1/3 cups)\u003c/p>\n\u003cp>\u003cem>Be sure to use potato starch, not potato flour. Tapioca starch is also sold as tapioca flour; they are interchangeable.\u003c/em>\u003c/p>\n\u003cp>24 ounces (4 1/2 cups plus 1/3 cup) white rice flour\u003c/p>\n\u003cp>7 1/2 ounces (1 2/3 cups) brown rice flour\u003c/p>\n\u003cp>7 ounces (1 1/3 cups) potato starch\u003c/p>\n\u003cp>3 ounces (3/4 cup) tapioca starch\u003c/p>\n\u003cp>3/4 ounce (3 tablespoons) nonfat milk powder\u003c/p>\n\u003cp>Whisk all ingredients together in a large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The How Can It Be Gluten Free Cookbook.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/79335/test-kitchen-have-your-gluten-free-cake-and-love-eating-it-too","authors":["5403"],"categories":["bayareabites_1516","bayareabites_2254","bayareabites_588","bayareabites_1653","bayareabites_1245","bayareabites_10916","bayareabites_34","bayareabites_12"],"tags":["bayareabites_12147","bayareabites_11278","bayareabites_138","bayareabites_11034"],"featImg":"bayareabites_79342","label":"bayareabites"},"bayareabites_78994":{"type":"posts","id":"bayareabites_78994","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78994","score":null,"sort":[1394898548000]},"guestAuthors":[],"slug":"celebrate-the-jewish-holiday-purim-with-gluten-free-hamantaschen","title":"Celebrate the Jewish Holiday Purim with Gluten-Free Hamantaschen","publishDate":1394898548,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>A cultural truth:\u003c/strong> if you're celebrating a Jewish holiday, someone's been spending quality time in the kitchen to make it happen. Every holiday has its special food, whether it's \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/latkes/\">latkes\u003c/a> for Chanukah, apples and honey (or honey cake) for Rosh Hashanah, or \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/passover/\">matzoh\u003c/a> for Passover. But my favorite holiday treats are the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/28/eating-hamans-hat-hamantaschen-for-purim/\">hamantaschen\u003c/a> baked for Purim, the early-spring, kid-friendly holiday that celebrates the bravery of Queen Esther, a wife of the Persian king Ahasuerus, in revealing a plot by Haman, the king's advisor, to destroy a community of Persian Jews. By exposing her own previously concealed Jewish identity, Esther, the king's favorite, was able to plead for mercy for her people, and Haman and his plotters perished in their stead. \u003c/p>\n\u003cp>It's a holiday that's cultural and historical, rather than specifically religious, and is celebrated accordingly as a kind of Jewish Mardi Gras, with reveling, drinking, dressing up, house-to-house visits, and (my favorite), \u003cem>mishloach manot\u003c/em>, gifts of food shared with friends and neighbors. And always included in the \u003cem>mishloach manot\u003c/em> are hamantaschen, triangular cookies with a plump center pocket filled with jam, ground poppy seeds, or chocolate. Some say they represent Haman's hat, others his ears or his pockets. However you translate them, they're a delicious, buttery cookie with a sweet and tasty filling.\u003c/p>\n\u003cp>This gluten-free version uses a mixture of potato starch, tapioca flour, and rice flour. We've also taken a little inspiration from a recent posting about \u003ca href=\"http://www.jewcy.com/jewish-food/not-your-bubbes-purim-cookies-kolooschen-recipe\">koolooschen\u003c/a> on Jewcy, Tablet magazine's lifestyle blog. Writer Rachel Harkham's invention is a cardamom-scented cookie that's part Persian koloocheh, part Eastern European hamantaschen. For filling, she suggests whole or pureed dried sour cherries; we suggest raspberry jam or a tangy filling made from dried cherries, dried cranberries, and golden raisins. \u003c/p>\n\u003ch3>Recipe: Gluten-Free Hamantaschen\u003c/h3>\n\u003cp>You can fill these with any number of fillings. Tradition calls for apricot or prune lekvar, made from dried fruit simmered with citrus juice, sugar, and water until soft, then pureed. You can also use a thick fruit spread, like raspberry or blueberry. We've included a recipe for a tart cherry-cranberry filling, made from dried sour cherries and dried cranberries. Note that the dough needs to be chilled for a few hours before rolling. If your dough remains too soft for rolling, you can roll it into balls instead. Poke the tip of your finger into the center to make an indentation for the filling, add a spoonful of jam or filling, then gently push the sides into a triangle shape. \u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cstrong>Gluten-Free Cookie Dough\u003c/strong>\t\u003c/p>\n\u003cli>8 tbsp (1 stick, 4 oz) butter or margarine, softened\t\u003c/li>\n\u003cli>1/2 cup + 2 tbsp sugar\u003c/li>\n\u003cli>1/2 tsp grated lemon rind\t\u003c/li>\n\u003cli>1 egg\u003c/li>\n\u003cli>1 tsp rosewater, orange-blossom water, or vanilla extract\u003c/li>\n\u003cli>1 tbsp fresh lemon juice\u003c/li>\n\u003cli>1 1/3 cup white rice flour\u003c/li>\n\u003cli>1/4 cup tapioca starch\u003c/li>\n\u003cli>1/3 cup potato starch\u003c/li>\n\u003cli>1 tsp ground cardamom\u003c/li>\n\u003cli>1 1/4 tsp baking powder\u003c/li>\n\u003cli>1/4 tsp salt \u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Tart Cherry-Cranberry Filling\u003c/strong> \n\u003cli>1/2 cup dried sour cherries\u003c/li>\n\u003cli>1/2 cup dried cranberries\u003c/li>\n\u003cli>1/2 cup golden raisins\u003c/li>\n\u003cli>Juice of 1 orange\u003c/li>\n\u003cli>1 tbsp water\u003c/li>\n\u003cli>2 tbsp sugar or honey, or to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. Mix lemon rind and sugar together. Using a hand-held or stand mixer or a wooden spoon, cream butter with sugar until fluffy. Beat in egg, orange juice, and rosewater, orange-blossom water, or vanilla. In a separate bowl, whisk together flours, potato starch, baking powder, cardamom, and salt. Stir flour mixture into butter mixture, mixing gently until a soft dough is formed.\u003c/p>\n\u003cp>2. Flatten into a round, wrap in plastic wrap or pop into a resealable plastic bag. Chill in the refrigerator for at least 2 hours or overnight. (Otherwise, dough will be too sticky to roll out.) While dough is chilling, making filling.\u003c/p>\n\u003cp>3. \u003cstrong>To make filling:\u003c/strong> Place ingredients in a small, heavy saucepan. Warm over low heat, stirring frequently, until fruit has softened and plumped up, raisins have plumped up, about 6 minutes. Let cool for a few minutes, then transfer to a food processor or blender. Puree until smooth. Taste and add more sugar or honey, as needed. \u003c/p>\n\u003cp>4. Preheat oven to 350ºF. Lightly dust a large wooden cutting board or countertop with rice flour. Because this dough tends to be sticky, it’s easiest to roll it out with a sheet of waxed paper between the dough and the rolling pin. This will prevent the dough from sticking and tearing as you roll. Roll out dough into a broad round, about 1/4 inch thick.\u003c/p>\n\u003cp>5. Using a 3-inch cookie cutter or a drinking glass, stamp out circles of dough. Using a spatula, move the circles onto a cookie sheet, leaving an inch or so between each one. It’s important to fill the rounds on the cookie sheet (rather than on the countertop) as they are hard to move without tearing once they’re filled. \u003c/p>\n\u003cp>6. Place a generous spoonful (about 1 tsp, depending on the size of the round) of filling in the center of each round. Fold the right and left sides of the circle into the middle and pinch the top into a point. Fold the bottom half up to meet the folded-in sides. Pinch each side to seal, forming a triangle with a patch of filling peeking out from the middle.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Bake for 15-18 minutes, until cookies are pale golden brown around the edges. Let cool on a rack.\u003c/p>\n\n","blocks":[],"excerpt":"This Saturday is Purim, a lively festival often dubbed the Jewish Mardi Gras. Stephanie Rosenbaum shares a tasty recipe for Gluten-Free Hamantaschen, the traditional triangle-shaped cookies that symbolizes the holiday. ","status":"publish","parent":0,"modified":1553104518,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":935},"headData":{"title":"Celebrate the Jewish Holiday Purim with Gluten-Free Hamantaschen | KQED","description":"This Saturday is Purim, a lively festival often dubbed the Jewish Mardi Gras. Stephanie Rosenbaum shares a tasty recipe for Gluten-Free Hamantaschen, the traditional triangle-shaped cookies that symbolizes the holiday. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Celebrate the Jewish Holiday Purim with Gluten-Free Hamantaschen","datePublished":"2014-03-15T15:49:08.000Z","dateModified":"2019-03-20T17:55:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"78994 http://blogs.kqed.org/bayareabites/?p=78994","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/15/celebrate-the-jewish-holiday-purim-with-gluten-free-hamantaschen/","disqusTitle":"Celebrate the Jewish Holiday Purim with Gluten-Free Hamantaschen","path":"/bayareabites/78994/celebrate-the-jewish-holiday-purim-with-gluten-free-hamantaschen","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>A cultural truth:\u003c/strong> if you're celebrating a Jewish holiday, someone's been spending quality time in the kitchen to make it happen. Every holiday has its special food, whether it's \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/latkes/\">latkes\u003c/a> for Chanukah, apples and honey (or honey cake) for Rosh Hashanah, or \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/passover/\">matzoh\u003c/a> for Passover. But my favorite holiday treats are the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/28/eating-hamans-hat-hamantaschen-for-purim/\">hamantaschen\u003c/a> baked for Purim, the early-spring, kid-friendly holiday that celebrates the bravery of Queen Esther, a wife of the Persian king Ahasuerus, in revealing a plot by Haman, the king's advisor, to destroy a community of Persian Jews. By exposing her own previously concealed Jewish identity, Esther, the king's favorite, was able to plead for mercy for her people, and Haman and his plotters perished in their stead. \u003c/p>\n\u003cp>It's a holiday that's cultural and historical, rather than specifically religious, and is celebrated accordingly as a kind of Jewish Mardi Gras, with reveling, drinking, dressing up, house-to-house visits, and (my favorite), \u003cem>mishloach manot\u003c/em>, gifts of food shared with friends and neighbors. And always included in the \u003cem>mishloach manot\u003c/em> are hamantaschen, triangular cookies with a plump center pocket filled with jam, ground poppy seeds, or chocolate. Some say they represent Haman's hat, others his ears or his pockets. However you translate them, they're a delicious, buttery cookie with a sweet and tasty filling.\u003c/p>\n\u003cp>This gluten-free version uses a mixture of potato starch, tapioca flour, and rice flour. We've also taken a little inspiration from a recent posting about \u003ca href=\"http://www.jewcy.com/jewish-food/not-your-bubbes-purim-cookies-kolooschen-recipe\">koolooschen\u003c/a> on Jewcy, Tablet magazine's lifestyle blog. Writer Rachel Harkham's invention is a cardamom-scented cookie that's part Persian koloocheh, part Eastern European hamantaschen. For filling, she suggests whole or pureed dried sour cherries; we suggest raspberry jam or a tangy filling made from dried cherries, dried cranberries, and golden raisins. \u003c/p>\n\u003ch3>Recipe: Gluten-Free Hamantaschen\u003c/h3>\n\u003cp>You can fill these with any number of fillings. Tradition calls for apricot or prune lekvar, made from dried fruit simmered with citrus juice, sugar, and water until soft, then pureed. You can also use a thick fruit spread, like raspberry or blueberry. We've included a recipe for a tart cherry-cranberry filling, made from dried sour cherries and dried cranberries. Note that the dough needs to be chilled for a few hours before rolling. If your dough remains too soft for rolling, you can roll it into balls instead. Poke the tip of your finger into the center to make an indentation for the filling, add a spoonful of jam or filling, then gently push the sides into a triangle shape. \u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cstrong>Gluten-Free Cookie Dough\u003c/strong>\t\u003c/p>\n\u003cli>8 tbsp (1 stick, 4 oz) butter or margarine, softened\t\u003c/li>\n\u003cli>1/2 cup + 2 tbsp sugar\u003c/li>\n\u003cli>1/2 tsp grated lemon rind\t\u003c/li>\n\u003cli>1 egg\u003c/li>\n\u003cli>1 tsp rosewater, orange-blossom water, or vanilla extract\u003c/li>\n\u003cli>1 tbsp fresh lemon juice\u003c/li>\n\u003cli>1 1/3 cup white rice flour\u003c/li>\n\u003cli>1/4 cup tapioca starch\u003c/li>\n\u003cli>1/3 cup potato starch\u003c/li>\n\u003cli>1 tsp ground cardamom\u003c/li>\n\u003cli>1 1/4 tsp baking powder\u003c/li>\n\u003cli>1/4 tsp salt \u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Tart Cherry-Cranberry Filling\u003c/strong> \n\u003cli>1/2 cup dried sour cherries\u003c/li>\n\u003cli>1/2 cup dried cranberries\u003c/li>\n\u003cli>1/2 cup golden raisins\u003c/li>\n\u003cli>Juice of 1 orange\u003c/li>\n\u003cli>1 tbsp water\u003c/li>\n\u003cli>2 tbsp sugar or honey, or to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Mix lemon rind and sugar together. Using a hand-held or stand mixer or a wooden spoon, cream butter with sugar until fluffy. Beat in egg, orange juice, and rosewater, orange-blossom water, or vanilla. In a separate bowl, whisk together flours, potato starch, baking powder, cardamom, and salt. Stir flour mixture into butter mixture, mixing gently until a soft dough is formed.\u003c/p>\n\u003cp>2. Flatten into a round, wrap in plastic wrap or pop into a resealable plastic bag. Chill in the refrigerator for at least 2 hours or overnight. (Otherwise, dough will be too sticky to roll out.) While dough is chilling, making filling.\u003c/p>\n\u003cp>3. \u003cstrong>To make filling:\u003c/strong> Place ingredients in a small, heavy saucepan. Warm over low heat, stirring frequently, until fruit has softened and plumped up, raisins have plumped up, about 6 minutes. Let cool for a few minutes, then transfer to a food processor or blender. Puree until smooth. Taste and add more sugar or honey, as needed. \u003c/p>\n\u003cp>4. Preheat oven to 350ºF. Lightly dust a large wooden cutting board or countertop with rice flour. Because this dough tends to be sticky, it’s easiest to roll it out with a sheet of waxed paper between the dough and the rolling pin. This will prevent the dough from sticking and tearing as you roll. Roll out dough into a broad round, about 1/4 inch thick.\u003c/p>\n\u003cp>5. Using a 3-inch cookie cutter or a drinking glass, stamp out circles of dough. Using a spatula, move the circles onto a cookie sheet, leaving an inch or so between each one. It’s important to fill the rounds on the cookie sheet (rather than on the countertop) as they are hard to move without tearing once they’re filled. \u003c/p>\n\u003cp>6. Place a generous spoonful (about 1 tsp, depending on the size of the round) of filling in the center of each round. Fold the right and left sides of the circle into the middle and pinch the top into a point. Fold the bottom half up to meet the folded-in sides. Pinch each side to seal, forming a triangle with a patch of filling peeking out from the middle.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Bake for 15-18 minutes, until cookies are pale golden brown around the edges. Let cool on a rack.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78994/celebrate-the-jewish-holiday-purim-with-gluten-free-hamantaschen","authors":["5038"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_138","bayareabites_11034","bayareabites_1919","bayareabites_1920"],"featImg":"bayareabites_79139","label":"bayareabites"},"bayareabites_53559":{"type":"posts","id":"bayareabites_53559","meta":{"index":"posts_1591205157","site":"bayareabites","id":"53559","score":null,"sort":[1358143433000]},"guestAuthors":[],"slug":"sweet-bar-bakery-sweets-and-savories-for-uptown-oakland","title":"Sweet Bar Bakery: Sweets and Savories for Uptown Oakland","publishDate":1358143433,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_54479\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sampler1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sampler560.jpg\" alt='An assortment of Sweet Bar sweets: Front row: snickerdoodle, pumpkin ginger cupcake, \"the sweet bar\" (chocolate-dipped almond shortbread) Back row: slice of lemon tart, chocolate peanut butter cupcake' title='An assortment of Sweet Bar sweets: Front row: snickerdoodle, pumpkin ginger cupcake, \"the sweet bar\" (chocolate-dipped almond shortbread) Back row: slice of lemon tart, chocolate peanut butter cupcake' width=\"560\" height=\"420\" class=\"size-full wp-image-54479\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of Sweet Bar sweets: Front row: snickerdoodle, pumpkin ginger cupcake, \"the sweet bar\" (chocolate-dipped almond shortbread) Back row: slice of lemon tart, chocolate peanut butter cupcake\u003c/figcaption>\u003c/figure>\n\u003cp>Who doesn't love a neighborhood bakery? The sugary-buttery-birthday cake-y smells wafting out, the coffee-buzzed camaraderie between neighbors picking up muffins for the office or cupcakes for a birthday party, the chance of scoring a loaf of bread hot from the oven: no matter how many boxed-up cakes are stacked up near the entrance to Whole Foods or Safeway, nothing replaces a real bakery as part of the pleasure of a neighborhood. \u003c/p>\n\u003cp>Uptown Oakland, for all its monthly \u003ca href=\"http://www.kqed.org/a/forum/R201211011030\">First Friday Art-Murmur buzz\u003c/a> and recent restaurant openings, isn't exactly the cozy-quaint setting that you might think a scone-driven, latte-fueled business like the new \u003ca href=\"http://www.sweetbarbakery.com\">Sweet Bar Bakery\u003c/a> would require. This ain't no Elmwood, after all; this ain't no Rockridge. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cafe1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cafe1000.jpg\" alt=\"Cafe interior of Sweet Bar Bakery\" title=\"Cafe interior of Sweet Bar Bakery\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-54474\">\u003c/a>\u003c/p>\n\u003cp>Any would-be bakery owner, looking to sign a lease, has to ask himself if there's enough locals ready to swing by every morning for a bacon-gorgonzola scone and a cup of authentically Punjabi-style chai, or prepared to linger at lunchtime over a portobello-and-tofu sandwich, a ginger-miso chicken salad, and a couple of gluten-free chocolate-peanut butter cupcakes. To longtime professional baker, food-industry professional, and cookbook author Mani Niall, the answer was a definite yes: the 2200-square-foot space he'd found at the corner of Broadway and 24th St had everything his new cafe and bakery would need. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter1000.jpg\" alt=\"Sweet Bar Bakery counter\" title=\"Sweet Bar Bakery counter\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-54475\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Huge, wrap-around glass walls and a corner location would let light pour in, adding to the sense of visible street life. Hot restaurants and bars--Ozumo, Pican, Plum, Plum Bar--were growing the dining-and-nightlife reputation of this stretch of Broadway. The chic high-rise condos that now-Governor Jerry Brown pushed for during his time as Oakland's mayor were now built, sold, and fully occupied--with no other cafe nearby offering house-baked, all-day sweet and savory items on the menu from early morning to early evening. A busy \u003ca href=\"http://oakland.ymcaeastbay.org/\">YMCA gym\u003c/a> nearby would even help cookie-lovers stay svelte. There might not be, as Niall put it, \"throngs of New York-style pedestrians,\" but there were definitely enough people living and working nearby to support--and deserve--a good neighborhood bakery and cafe. \u003c/p>\n\u003cblockquote>\u003cp>\"I remember when I read, or heard, about how during the Iraq war, the insurgents, in order to show that the Americans were doing a poor job, they shut down garbage pickup and bakeries. Because if people couldn't get bread, they were stranded. So what does that say? The reverse way to look at it is that bakeries are a heart and soul [business]. They're a daily touchstone.\"\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_54525\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mani-denise-wakemen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mani-denise-wakemen.jpg\" alt=\"Mani Niall at Sweet Bar Bakery. Photo credit: Denise Wakemen\" title=\"Mani Niall at Sweet Bar Bakery. Photo credit: Denise Wakemen\" width=\"560\" class=\"size-full wp-image-54525\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mani Niall at Sweet Bar Bakery. Photo: Denise Wakemen\u003c/figcaption>\u003c/figure>\n\u003cp>To get Sweet Bar up and running by November of 2012, Niall drew on his twenty-plus years of experience as both baker and businessman. In Los Angeles, after years working as a private chef in the film and entertainment industry (his most famous client being Michael Jackson), he opened Mani's in 1990, specializing in healthy baked goods, often featuring whole grains and alternative sweeteners like maple and agave syrups. (Creating low-fat sweets was the big challenge then; now, it's making them vegan or gluten-free.) The bakery thrived until he eventually sold out to his business partner in 1998. He moved north to the Bay Area in 1999, and the bakery continued, without its namesake, until 2008. He became the executive chef for Just Desserts, worked as a consultant and recipe developer for the National Honey Board and Clabber Girl baking powder, wrote cookbooks, and did commercial product development for restaurants and food manufacturers. He was busy, professionally fulfilled, but he knew that he would be a boss again, with another business to run. \u003c/p>\n\u003cp>Having signed the lease for the space, Niall started a \u003ca href=\"http://www.kickstarter.com/projects/sweetbar/sweet-bar-bakery\">Kickstarter campaign\u003c/a> to raise both awareness of the upcoming business and a portion of the needed funds. The crowds swarming into the neighborhood for \u003ca href=\"http://oaklandartmurmur.org/\">First Fridays Art Murmur\u003c/a> offered a great chance for market research and community brand-building, all in one sugar-dusted, cardamom-scented package. Starting in July of last year, said Niall, \"I brought this little portable bar from home, set it up in the doorway there, popped the doors open, made cookies and cupcakes, bacon scones, and was blown away. It's just grown from there: wonderful support, diverse clientele, great neighborhood. It's very exciting.\" \u003c/p>\n\u003cp>For a person who's spent his life around buttercream, Niall manages a cheerful balance between his dedication to healthier, whole-foods eating and his love for and professional familiarity with all-American sweets. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cupcake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cupcake1000.jpg\" alt=\"Dark Chocolate Raspberry Cupcake\" title=\"Dark Chocolate Raspberry Cupcake\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-54476\">\u003c/a>\u003c/p>\n\u003cp>The sleekly designed labels on each item are his way of expressing that balance. Divided into \"grain,\" \"sweetener,\" \"butter/oil,\" and \"dairy/eggs\" sections, the labels offer ingredient details and their provenances to those concerned, letting customers know that the eggs are from pastured hens, for example, or that the crust on the lemon tart is made from whole-wheat flour, without getting too preachy (or \u003ca href=\"http://www.youtube.com/watch?v=l2LBICPEK6w\">Portlandian\u003c/a>) about it. There are also small, stamped letters--O for organic, V for vegan, GF for gluten-free--that alert those who are looking, and can be ignored by those who aren't. Niall has also developed vegan and/or gluten-free versions of many of his popular baked goods for special order. Recently, he cheered up several Thanksgiving tables with vegan pumpkin-sweet potato pies, while vegan guests at a Christmas party enjoyed a lavish raspberry chocolate fortress cake, topped with a rich almond-based chocolate ganache. \u003c/p>\n\u003cp>There's no roped-off section for the vegan or gluten-free sweets; as Niall told me, most of the customers seduced by his chocolate-dipped, peanut butter-frosted chocolate cupcake don't even notice that it's gluten-free. Instead, they fall for it because it hits the sweet spot where a Reese's Peanut Butter Cup, a chocolate cupcake, and a \u003ca href=\"http://www.fostersfreeze.com/soft-serve_cones.html\">chocolate-dipped Foster's Freeze cone\u003c/a> all converge. Same for the chocolate raspberry cupcake: delicious first, vegan second. (Because the bakery isn't exclusively gluten-free--there's a lot of wheat flour flying around that kitchen--the bakery's gluten-free treats may be geared more towards those who are gluten-free by choice, rather than those with severe gluten allergies or intolerances.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/label1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/label1000.jpg\" alt=\"The Sweet Bar \" title=\"The Sweet Bar \" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-54477\">\u003c/a>\u003c/p>\n\u003cp>Right now, my favorite is the bakery's signature Sweet Bar, a densely crunchy, almond-rich tablet of shortbread dipped in dark Guittard chocolate. It goes perfectly with Niall's favorite afternoon pick-me-up, a Buenos Aires-inspired \u003cem>cortado\u003c/em> made with a shot of espresso, lightly sweetened with a spoonful of turbinado sugar, topped with steamed milk (almond milk, in Niall's case) and served in a small, flared glass. \u003c/p>\n\u003cp>This being Oakland, where diversity is the norm, the popularity contest for best-selling breakfast pastry is almost always a neck-and-neck tie between the doughnut-like \"fauxnuts\" (vegan, whole-wheat banana muffins baked in doughnut-shaped mini Bundt pans, dipped in warm agave syrup, and rolled in cinnamon-cardamom sugar) and the funky, savory, buttery bacon-gorgonzola scones. Close behind are pumpkin-cranberry muffins and the fruit-topped cornmeal upside-down cakes, crowned with blueberries, apricots, or peaches, depending on the season. \u003c/p>\n\u003cp>Niall plans to add more savory breakfast items soon, including frittatas and egg sandwiches on house-baked foccacia. There are already sandwiches, salads, flatbreads, and soup on the all-day menu, but he's testing out pizzas, mostly for the First Friday crowds, who throng the place for beer, wine, pizza, and sweets. \u003c/p>\n\u003cp>More yeasted breads are \"on the front burner\" of projects he'd like to see on the menu; as the bakery catches on with the neighborhood, he'd like to start staying open later in the evening, catching the restaurant-hopping and post-Fox and Paramount Theater crowds for dessert, wine, and coffee, not to mention serving the brownie cravings of the pizza-and-a-movie crowd strolling to and from the \u003ca href=\"http://www.thenewparkway.com/\">New Parkway\u003c/a> down the block. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sweetbarbakery.com\" title=\"Sweet Bar Bakery\">\u003cstrong>Sweet Bar Bakery\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/msfbG\">Map\u003c/a>\u003cbr>\n2355 Broadway\u003cbr>\nOakland, CA\u003cbr>\nPhone: 510-788-4997\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon – Fri: 7am to 7pm\u003cbr>\nSat: 8am to 7pm\u003cbr>\nSun: 9am to 5pm\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/SweetBarBakery\">Sweet Bar Bakery\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/sweetbarbakery\">@sweetbarbakery\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Bay Area Flash Mob performs Thriller at the Grand Opening of Sweet Bar Bakery in Oakland on Jan. 13, 2013.\u003cbr>\n[youtube http://www.youtube.com/watch?v=b9moMyyoe3k]\u003c/p>\n\n","blocks":[],"excerpt":"Sweet Bar Bakery brings all-day sweets and savories to Uptown Oakland, offering everything from bacon-gorgonzola scones to gluten-free cupcakes and vegan \"fauxnuts.\" Stephanie Rosenbaum talks with baker-owner Mani Niall. ","status":"publish","parent":0,"modified":1359337782,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1438},"headData":{"title":"Sweet Bar Bakery: Sweets and Savories for Uptown Oakland | KQED","description":"Sweet Bar Bakery brings all-day sweets and savories to Uptown Oakland, offering everything from bacon-gorgonzola scones to gluten-free cupcakes and vegan "fauxnuts." Stephanie Rosenbaum talks with baker-owner Mani Niall. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Sweet Bar Bakery: Sweets and Savories for Uptown Oakland","datePublished":"2013-01-14T06:03:53.000Z","dateModified":"2013-01-28T01:49:42.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"53559 http://blogs.kqed.org/bayareabites/?p=53559","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/01/13/sweet-bar-bakery-sweets-and-savories-for-uptown-oakland/","disqusTitle":"Sweet Bar Bakery: Sweets and Savories for Uptown Oakland","path":"/bayareabites/53559/sweet-bar-bakery-sweets-and-savories-for-uptown-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54479\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sampler1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sampler560.jpg\" alt='An assortment of Sweet Bar sweets: Front row: snickerdoodle, pumpkin ginger cupcake, \"the sweet bar\" (chocolate-dipped almond shortbread) Back row: slice of lemon tart, chocolate peanut butter cupcake' title='An assortment of Sweet Bar sweets: Front row: snickerdoodle, pumpkin ginger cupcake, \"the sweet bar\" (chocolate-dipped almond shortbread) Back row: slice of lemon tart, chocolate peanut butter cupcake' width=\"560\" height=\"420\" class=\"size-full wp-image-54479\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of Sweet Bar sweets: Front row: snickerdoodle, pumpkin ginger cupcake, \"the sweet bar\" (chocolate-dipped almond shortbread) Back row: slice of lemon tart, chocolate peanut butter cupcake\u003c/figcaption>\u003c/figure>\n\u003cp>Who doesn't love a neighborhood bakery? The sugary-buttery-birthday cake-y smells wafting out, the coffee-buzzed camaraderie between neighbors picking up muffins for the office or cupcakes for a birthday party, the chance of scoring a loaf of bread hot from the oven: no matter how many boxed-up cakes are stacked up near the entrance to Whole Foods or Safeway, nothing replaces a real bakery as part of the pleasure of a neighborhood. \u003c/p>\n\u003cp>Uptown Oakland, for all its monthly \u003ca href=\"http://www.kqed.org/a/forum/R201211011030\">First Friday Art-Murmur buzz\u003c/a> and recent restaurant openings, isn't exactly the cozy-quaint setting that you might think a scone-driven, latte-fueled business like the new \u003ca href=\"http://www.sweetbarbakery.com\">Sweet Bar Bakery\u003c/a> would require. This ain't no Elmwood, after all; this ain't no Rockridge. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cafe1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cafe1000.jpg\" alt=\"Cafe interior of Sweet Bar Bakery\" title=\"Cafe interior of Sweet Bar Bakery\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-54474\">\u003c/a>\u003c/p>\n\u003cp>Any would-be bakery owner, looking to sign a lease, has to ask himself if there's enough locals ready to swing by every morning for a bacon-gorgonzola scone and a cup of authentically Punjabi-style chai, or prepared to linger at lunchtime over a portobello-and-tofu sandwich, a ginger-miso chicken salad, and a couple of gluten-free chocolate-peanut butter cupcakes. To longtime professional baker, food-industry professional, and cookbook author Mani Niall, the answer was a definite yes: the 2200-square-foot space he'd found at the corner of Broadway and 24th St had everything his new cafe and bakery would need. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter1000.jpg\" alt=\"Sweet Bar Bakery counter\" title=\"Sweet Bar Bakery counter\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-54475\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Huge, wrap-around glass walls and a corner location would let light pour in, adding to the sense of visible street life. Hot restaurants and bars--Ozumo, Pican, Plum, Plum Bar--were growing the dining-and-nightlife reputation of this stretch of Broadway. The chic high-rise condos that now-Governor Jerry Brown pushed for during his time as Oakland's mayor were now built, sold, and fully occupied--with no other cafe nearby offering house-baked, all-day sweet and savory items on the menu from early morning to early evening. A busy \u003ca href=\"http://oakland.ymcaeastbay.org/\">YMCA gym\u003c/a> nearby would even help cookie-lovers stay svelte. There might not be, as Niall put it, \"throngs of New York-style pedestrians,\" but there were definitely enough people living and working nearby to support--and deserve--a good neighborhood bakery and cafe. \u003c/p>\n\u003cblockquote>\u003cp>\"I remember when I read, or heard, about how during the Iraq war, the insurgents, in order to show that the Americans were doing a poor job, they shut down garbage pickup and bakeries. Because if people couldn't get bread, they were stranded. So what does that say? The reverse way to look at it is that bakeries are a heart and soul [business]. They're a daily touchstone.\"\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_54525\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mani-denise-wakemen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mani-denise-wakemen.jpg\" alt=\"Mani Niall at Sweet Bar Bakery. Photo credit: Denise Wakemen\" title=\"Mani Niall at Sweet Bar Bakery. Photo credit: Denise Wakemen\" width=\"560\" class=\"size-full wp-image-54525\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mani Niall at Sweet Bar Bakery. Photo: Denise Wakemen\u003c/figcaption>\u003c/figure>\n\u003cp>To get Sweet Bar up and running by November of 2012, Niall drew on his twenty-plus years of experience as both baker and businessman. In Los Angeles, after years working as a private chef in the film and entertainment industry (his most famous client being Michael Jackson), he opened Mani's in 1990, specializing in healthy baked goods, often featuring whole grains and alternative sweeteners like maple and agave syrups. (Creating low-fat sweets was the big challenge then; now, it's making them vegan or gluten-free.) The bakery thrived until he eventually sold out to his business partner in 1998. He moved north to the Bay Area in 1999, and the bakery continued, without its namesake, until 2008. He became the executive chef for Just Desserts, worked as a consultant and recipe developer for the National Honey Board and Clabber Girl baking powder, wrote cookbooks, and did commercial product development for restaurants and food manufacturers. He was busy, professionally fulfilled, but he knew that he would be a boss again, with another business to run. \u003c/p>\n\u003cp>Having signed the lease for the space, Niall started a \u003ca href=\"http://www.kickstarter.com/projects/sweetbar/sweet-bar-bakery\">Kickstarter campaign\u003c/a> to raise both awareness of the upcoming business and a portion of the needed funds. The crowds swarming into the neighborhood for \u003ca href=\"http://oaklandartmurmur.org/\">First Fridays Art Murmur\u003c/a> offered a great chance for market research and community brand-building, all in one sugar-dusted, cardamom-scented package. Starting in July of last year, said Niall, \"I brought this little portable bar from home, set it up in the doorway there, popped the doors open, made cookies and cupcakes, bacon scones, and was blown away. It's just grown from there: wonderful support, diverse clientele, great neighborhood. It's very exciting.\" \u003c/p>\n\u003cp>For a person who's spent his life around buttercream, Niall manages a cheerful balance between his dedication to healthier, whole-foods eating and his love for and professional familiarity with all-American sweets. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cupcake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cupcake1000.jpg\" alt=\"Dark Chocolate Raspberry Cupcake\" title=\"Dark Chocolate Raspberry Cupcake\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-54476\">\u003c/a>\u003c/p>\n\u003cp>The sleekly designed labels on each item are his way of expressing that balance. Divided into \"grain,\" \"sweetener,\" \"butter/oil,\" and \"dairy/eggs\" sections, the labels offer ingredient details and their provenances to those concerned, letting customers know that the eggs are from pastured hens, for example, or that the crust on the lemon tart is made from whole-wheat flour, without getting too preachy (or \u003ca href=\"http://www.youtube.com/watch?v=l2LBICPEK6w\">Portlandian\u003c/a>) about it. There are also small, stamped letters--O for organic, V for vegan, GF for gluten-free--that alert those who are looking, and can be ignored by those who aren't. Niall has also developed vegan and/or gluten-free versions of many of his popular baked goods for special order. Recently, he cheered up several Thanksgiving tables with vegan pumpkin-sweet potato pies, while vegan guests at a Christmas party enjoyed a lavish raspberry chocolate fortress cake, topped with a rich almond-based chocolate ganache. \u003c/p>\n\u003cp>There's no roped-off section for the vegan or gluten-free sweets; as Niall told me, most of the customers seduced by his chocolate-dipped, peanut butter-frosted chocolate cupcake don't even notice that it's gluten-free. Instead, they fall for it because it hits the sweet spot where a Reese's Peanut Butter Cup, a chocolate cupcake, and a \u003ca href=\"http://www.fostersfreeze.com/soft-serve_cones.html\">chocolate-dipped Foster's Freeze cone\u003c/a> all converge. Same for the chocolate raspberry cupcake: delicious first, vegan second. (Because the bakery isn't exclusively gluten-free--there's a lot of wheat flour flying around that kitchen--the bakery's gluten-free treats may be geared more towards those who are gluten-free by choice, rather than those with severe gluten allergies or intolerances.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/label1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/label1000.jpg\" alt=\"The Sweet Bar \" title=\"The Sweet Bar \" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-54477\">\u003c/a>\u003c/p>\n\u003cp>Right now, my favorite is the bakery's signature Sweet Bar, a densely crunchy, almond-rich tablet of shortbread dipped in dark Guittard chocolate. It goes perfectly with Niall's favorite afternoon pick-me-up, a Buenos Aires-inspired \u003cem>cortado\u003c/em> made with a shot of espresso, lightly sweetened with a spoonful of turbinado sugar, topped with steamed milk (almond milk, in Niall's case) and served in a small, flared glass. \u003c/p>\n\u003cp>This being Oakland, where diversity is the norm, the popularity contest for best-selling breakfast pastry is almost always a neck-and-neck tie between the doughnut-like \"fauxnuts\" (vegan, whole-wheat banana muffins baked in doughnut-shaped mini Bundt pans, dipped in warm agave syrup, and rolled in cinnamon-cardamom sugar) and the funky, savory, buttery bacon-gorgonzola scones. Close behind are pumpkin-cranberry muffins and the fruit-topped cornmeal upside-down cakes, crowned with blueberries, apricots, or peaches, depending on the season. \u003c/p>\n\u003cp>Niall plans to add more savory breakfast items soon, including frittatas and egg sandwiches on house-baked foccacia. There are already sandwiches, salads, flatbreads, and soup on the all-day menu, but he's testing out pizzas, mostly for the First Friday crowds, who throng the place for beer, wine, pizza, and sweets. \u003c/p>\n\u003cp>More yeasted breads are \"on the front burner\" of projects he'd like to see on the menu; as the bakery catches on with the neighborhood, he'd like to start staying open later in the evening, catching the restaurant-hopping and post-Fox and Paramount Theater crowds for dessert, wine, and coffee, not to mention serving the brownie cravings of the pizza-and-a-movie crowd strolling to and from the \u003ca href=\"http://www.thenewparkway.com/\">New Parkway\u003c/a> down the block. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sweetbarbakery.com\" title=\"Sweet Bar Bakery\">\u003cstrong>Sweet Bar Bakery\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/msfbG\">Map\u003c/a>\u003cbr>\n2355 Broadway\u003cbr>\nOakland, CA\u003cbr>\nPhone: 510-788-4997\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon – Fri: 7am to 7pm\u003cbr>\nSat: 8am to 7pm\u003cbr>\nSun: 9am to 5pm\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/SweetBarBakery\">Sweet Bar Bakery\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/sweetbarbakery\">@sweetbarbakery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bay Area Flash Mob performs Thriller at the Grand Opening of Sweet Bar Bakery in Oakland on Jan. 13, 2013.\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/b9moMyyoe3k'\n title='//www.youtube.com/embed/b9moMyyoe3k'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/53559/sweet-bar-bakery-sweets-and-savories-for-uptown-oakland","authors":["5038"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_1653","bayareabites_1875","bayareabites_10","bayareabites_1873"],"tags":["bayareabites_11034","bayareabites_11033","bayareabites_14757","bayareabites_11032","bayareabites_9294","bayareabites_11037","bayareabites_11035"],"featImg":"bayareabites_54478","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. 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Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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