Krumville is an online gluten free bakery in New York City, with free local delivery and national shipping. Buy made to order Birthday cakes, gluten free cookies, and all the best gluten free baked goods.
This gluten-free Muffuletta is as close as it gets to its original New Orleans version from Central Grocery Store, where the original store owner Salvatore Lupo (a Sicilian immigrant) started making it since 1906. Central Grocery now sells their amazing Italian Olive Salad (the key ingredient for this sandwich) all over the country. Lucky for us it is a gluten-free product.
Here is what you'll need: serves 4 • 2 Gluten-free Panini Bread • 1 jar Italian Olive Salad • 1/4 lb sliced Provolone Cheese • 1/4 lb sliced Ham • 1/4 lb sliced Mortadella • 1/4 lb sliced Genoa Salame
Preheat oven or toaster oven at 350°
Mince about 1/2 cup of the olive salad and set aside.
Bakeoff the 2 panini loaves of bread for 5 min. at 350°, and let them cool.
Cut sideways the cooled bread in half and spread the olive salad (previously minced) on the bottom halves, layer all the deli sliced Provolone, ham, Mortadella, and Genoa salami. Top the sandwich with the other half piece of bread and cut each panini in half.
We tested this recipe using the brands below making this Muffuletta as authentic tasting as possible. All listed companies have gluten-free, Celiacs safe products:
This is a healthy and delicious soup that will satisfy any "dairy" cravings you might have with its velvety creamy texture.
In this recipe we will show you how you can easily make a dairy-free creamy soup just with the simple method of emulsifying cooked soup with Olive and Coconut Oil. The best part of this method is that it can be applied to many other dishes.
Makes about 6-8 servings
8 Tbsp Extra Virgin Olive Oil
2 tbsp refined
1 1/2 lbs - Leeks
4 - Garlic cloves
1 1/2 cups - grated Celery Root (can substitute with celery stalks if you can't find it)
10 oz - Carrots
(peeled and cut in 1/2'' cubes)
1 1/2 lbs- small Red Potatoes (peeled and cut in 1/2'' cubes)
1 - medium Red Bell Pepper (cut in 1/2'' squares)
4 sprigs of fresh Marjoram
herb (can substitute with 2 tsp of dry
8-10 cups of water ( more or less as needed)
Salt and Pepper to taste.
1. Clean and slice the leeks by removing the outer layer, cut off the bottom roots and tops just about where the green stems start to split and open up. Wash thoroughly to make sure no dirt is left especially inside the top green part. Cut the leeks lengthwise in half, then slice them about 1/4 inch thick.
2. Clean and chop all the garlic.
3. In a large pot add 4 tbsp of Olive Oil, the chopped Leeks, and Garlic and cook them slowly while you prep the rest of the vegetables. At this point all you have to worry about is not to burn them, so keep an eye on the pot and adjust the burner accordingly.
4. Clean the celery root by cutting off skin and roots. Using a box grater, grate the celery root and add it to the pot. If you are not familiar with this root vegetable The Kitchn blog as a really nice tutorial on how to clean celery root here.
5. Peel and clean the carrots, cut them lengthwise in half and slice them about half inc think. When you are done add them to the pot.
6. Peel and cut in cubes the potatoes (about half inc size). I prefer to use red potatoes in this recipe because I find white potatoes (such as Idaho) a too starchy and watery. Add to pot when done.
7. Last vegetable prep. Cut in half the red Bell Pepper and remove all seeds and stem, cut in half square inc pieces, add to pot when you are finished.
At this point, all the hard work is done! Just add 3 sprigs of fresh Marjoram (the stem can be removed later) some salt and pepper to taste and all the water.
Cook for about 45 min. just until all vegetables are tender.
Make the creamy puree:
To emulsify the soup you can use the following, a Vitamix (or similar) or an immersion blender, just make sure if you use the immersion blender to use a tall bowl or pot to blend in as the soup will splash all over if the container is too small.
You'll need about 3-4 cups of cooked soup to blend (a fair ratio of vegetables to broth is needed). Before blending let it cool a bit as the hot soup will create a lot of steam - so be careful!
In the blender (or tall bowl) add 4 tbsp of Olive Oil (more is always good) and the 2 tbsp refined Coconut Oil (Coconut Oil has a really nice buttery mouthfeel - just make sure is refined as the process removes the coconut flavor).
Cover the blender and make sure you start slow, the steam might burst the top off so hold it down and be careful! blend until reaches a velvet and creamy consistency.
Add the blended soup back to the pot, stir, adjust salt as needed and serve hot with Krumville's Croutons or a nice slice of our toasted Focaccia, drizzle on top some Extra Virgin Olive Oil and fresh Marjoram leaves.
Croque Monsieur for whomever's not familiar is a classic French sandwich--twice baked, made with Ham, Cheese, Mustard and Béchamel sauce. It is typically served for lunch and found in many cafes in the lovely city of Paris. Add a fried egg on top and voila it becomes a Croque Madame!
Our gluten-free version replaces traditional bread with our crusty gluten-free focaccia.
The recipe is super simple, and yet the result is out of the ordinary! The sandwich is crusty on the outside yet soft and fluffy inside, has a sharp mustard and nutty gruyere taste with a creamy quality that compliment the ham so so well!
So what's all the fuss, sounds like just grilled ham a cheese to me.
You might have a point but the difference is huge: it sits on your choice of ingredients, cooking method, but foremost on the use of a sauce you would not think of using in a sandwich, the Béchamel.
Let's talk about this wonderful sauce you all know from fettuccine alfredo, lasagna....the list goes on. It's the mother of sauces. It's made with a roux of cooked butter, flour and milk, and just salt, pepper, and nutmeg to taste. I never found a good gluten-free recipe, it always turned out too starchy for my taste, and as I remembered making it in Italy what I most loved about this sauce was the creamy almost slimy texture above all.
So, how to tackle the issue? I applied the same principle I use for all Krumville's baked goods, combine different gluten-free flours and starches keeping their cooking property in mind to achieve the right texture. Here I thought white rice flour mixed with tapioca starch would be a good combo, and so it is - love at fist whisk! A creamy texture, just as I remembered it. For flavor, make sure you use a good tasting milk plus mix some grated Parmigiano Reggiano, nutmeg, salt, and pepper to taste.
Make the Béshamel - In a small saucepot add butter, after melted and sizzling add the rice flour and tapioca starch, whisk vigorously and cook the roux for a minute or so, just be careful not to burn the butter. Keep whisking and add the milk bring the sauce to boil, add salt. Cook for few minutes until it's nice and thick. Add grated Parmigiano, pepper, and nutmeg to taste. This can also be prepared in advance, stays refrigerated up to 3-5 days.
Cut the Focaccia bread lengthwise in long vertical slices, about 3/4'' thick. you should get 4 nice slices out of one loaf. Keep the crust edges that we are not going to use in this recipe to freeze, they make a great filling for meatballs!
In a preheated 350 º oven toast the sliced bread for 5 minutes.
While the bread is toasting grate one generous cup of gruyere cheese.
On half the toasted sliced bread spread about 1 tsp of mustard on each, then add about 2 slices ham to fit nicely on the bread. Top the ham with a couple of tbsp of Béchamel sauce and grated gruyere.
Cover with the leftover slices of toast and spread Béchamel to cover the sandwich tops (about 2 tbsp on each) and then top to finish with a generous amount of gruyere.
On a sheet tray place the assembled sandwiches in the oven and bake at 350º for 10 minutes.
Switch the oven to broiler mode and grill for a couple of minutes more, just enough to get the cheese on top a little browned. Serve hot!
Is there anything better than biting into a ripe, juicy plum in the middle of the summer? Well, how about taking a bite into a plum cardamom tart? We’ve kicked things up a notch with this rustic gluten-free dessert made with our Pastry Flour Mix that’s sure to satisfy all your summer sweet tooth cravings.
This tart was inspired by a classic Italian Crostata, but made with fresh fruit instead of traditional jam. We will be using Pasta Frolla, an Italian sweet pastry dough, which is very similar in taste and texture to a shortbread cookie.
Have you ever made a fruit tart with a soggy bottom? They are very frustrating, aren’t they?
I took the time to consider all the possible causes for that unwanted sogginess, and came up with these simple and easy guidelines for a perfectly, golden baked pie crust that won’t bottom-out:
1 - Pick fruit that is ripe but firm to the touch. If the fruit is too ripe it won't hold its shape while baking. And a good rule of thumb of course is to stay away from fruits that have a high water content, like strawberries!
2 - Coat your tart dough with egg whites, brushing gently on the formed tart dough before adding any toppings. The egg whites will coagulate while baking and prevent any liquids from seeping through.
3 - Rather than coating all the fruit in a bowl with corn starch, I made a simple dry mix to sprinkle at the bottom of the tart dough. It’s just enough to bind with any extra liquid formed from the fruit cooking.
Italian Sweet Pastry Dough - Pasta Frolla
1 +1/3 C = 200 gr Krumville Pastry Flour Mix (make sure you sift and mix the flour mix well before scaling)
3 Tbsp = 35 gr Sugar
1/2 Tsp = 2 gr sea salt
1/2 C = 113 gr unsalted cold butter (I used Plugra)
1 = 50 gr Egg (LG)
1 = 20 gr Egg Yolk ( save the egg white)
1 whole lemon zest
In a food processor (at least a 4qt size) add: flour, sugar, salt and lemon zest. Pulse to mix all the dry ingredients. Then add cold cubed butter (1/2 cubes), and pulse until the dough resemble coarse sand. Add the egg and the extra yolk and pulse until dough is formed. Remove the all the dough and form a ball, and then place it in covered bowl and chill for at least 30 minutes.
1 lb Red and Black Plums (about 6)
1 Tbsp Sugar (plus more for sprinkling on top the plums)
1 Tsp Corn Starch
1/8 tsp Ground Cardamon
1 Egg White
Cut and slice each plum in 8 wedges, remove the pit and place them aside in a bowl until ready to assemble the tart.
In a small bowl whisk together the sugar, corn starch and cardamon.
Assembling the tart:
Use an 8'' tart form ( get one that has a removable bottom sheet so that the tart won't break when taking it out the shell). Next, spray the tart pan. Take the pastry dough and flatten about 6'' wide. Place it in the middle of the shell and, working outward with your finger, spread the dough up to the edges. You’ll want a thin crust (about 1/4 '') after you even out the thickness around the edges. Cut all the excess dough off. After this is done you should be left with about 1/4 cup of dough.
After the dough is evenly spread, brush some egg whites onto the surface. Now it’s time to sprinkle the cornstarch/sugar mixture and cardamon as evenly as you can. These extra steps will prevent the crust from becoming soggy and help to absorb all of the fruit juices.
Place all the fruit, skin facing down, in the tart in radiant shape. Finish by sprinkling some extra sugar.
Then place in a preheated oven at 350, and bake for 45-60 minutes or until the edges of the crust have become golden brown and the fruit is soft.
Let the tart completely cool on a rack before slicing and serving.
Easter is here, and that means It’s time for La Pastiera Napoletana!
For those unfamiliar with this treat, it’s a classic Italian Easter cake. It’s traditionally made with a “pasta frolla” crust and a hardy custard-like filling that’s made up of ricotta cheese, eggs, cooked wheat berries and orange blossom water.
We are exited to share with you this delicious gluten-free version. Our recipe replaces the cooked wheat berries (which contain gluten) with buckwheat groats (naturally gluten-free) for a hearty, chewy texture. And uses Krumville's pastry flour mix, for a perfect gluten-free tart crust.
Let's get started, shall we?
What you'll need:
Large Bowl - Sauce pan - Food Processor - Spatula (Preferably Wooden) - 9'' springform cake pan
200 gr drained buckwheat groats soaked in water overnight. ( my favorite are from Birkett Mills)
30 gr butter
5 gr lemon zest ( 1 lemon)
pinch of salt.
Cooled cook buckwheat
450 gr Ricotta cheese ( I prefer a all natural one with out additives, from Maplebrook)
300 gr of butter (cut 1/2 inc cubes - keep cold in fridge)
150 gr eggs ( 3 LG)
20 gr Egg yolk (1 LG yolk)
1 zest lemon
Bake crust and filling in a 9'' springform pan - pre-greased with pan spray of butter and lined with parchment.
Powder sugar for dusting.
Cooked Buckwheat (Naturally Gluten-Free!):
In a small sauce pan add the milk-drained buckwheat, butter, lemon zest and salt. Bring to a boil, cover and let simmer for 15-20 minutes or until buckwheat is cooked. Add water if necessary.
With a wooden spatula mix the cooked buckwheat, sugar, ricotta cheese, eggs, egg yolks, vanilla extract, cinnamon, orange blossom water and candied lemon zest until all ingredients are uniform. The flavor will get even better if you do this step the night before and let it rest in the fridge overnight.
In a large bowl sift the flour mix, salt, baking soda and sugar. Add the cubed butter and roughly mix them together.
Add the butter and flour mix a little at a time in the food processor. You want to have a nice equal balance of chunks of butter and flour while processing. Fill the processor halfway. Pulse until you get a coarse mix. The butter should be the size of a half a pea. Transfer mix to a large bowl. Repeat process until all the butter and flour is completely processed.
Make a center well and add the eggs, yolk and lemon zest in the middle.
Start mixing from the center with a spatula or your hand until you get a uniform dough. Be careful not to knead too much. Think: dense crust versus a nice flaky crust.
Wrap dough in plastic and let rest in the fridge for at least 40 mins. before rolling out the tart.
Roll out some dough (about 1/4 inc. thick) onto a piece of pre-cut parchment paper the size of your pan. Place the dough and parchment paper circle in your buttered cake pan- dough facing up.
Keep rolling out large strips of dough on top of parchment paper. The long strips of parchment paper should be long enough to cover the perimeter/height of the pan.
Fill the bottom corners by hand with a long thin strip of dough. Then fill the tart with the filling and fold down the edges of the dough to make the edge thicker. That will prevent it from burning when it goes in the oven.
Preheat oven to 390 degrees and bake for at least 1 hour, or until the filling has a nice golden crust.
Take cake out and let it completely cool before removing it from the springform pan. Dust with a little powdered sugar, and serve.
Save the leftovers! Krumville’s gluten-free Pastiera Napoletana is even better enjoyed the next day!
The month of May is blooming, literally! And what better way to make a Mother’s Day cake even prettier than to decorate it with beautiful flowers. Inspired by my dear friend Pam, we took to decorating our Krumville Gluten-Free Strawberry Vanilla Cake with a gorgeous mini bouquet, all picked from Pam’s garden in upstate New York. With a few easy tips here is how you can decorate your mail-order cake for your mom's special day.
What you'll need:
Choose 3 kinds of flowers: - Lilac, Freesia (red or violet) - Branches: Quince or Cherry Blossom Additional Items: - Flower scissors - Saran wrap
The most important tip in choosing the right flowers is the color and size. For our 6'' Strawberry Vanilla Cake, we found that small to medium size flowers were the most suitable and proportionate. Color: Since we are working on a yellow and pink cake, you will want to stay in the same color spectrum. Think violets, pinks, and reds. As an accent color, green branch leaves will go great and help give a good contrast. In May, we have lilacs, quince and cherry blossoms- among many others- blossoming here in New York. I was lucky enough to have homegrown flowers from my friend's garden upstate to play with. But if you don’t have access to a garden, no worries. I noticed when I went to the corner flower shop in NYC that there were plenty of lilacs, red freesia, and cherry blossom branches to choose from and swap if you can't find a blooming quince (used in picture).
Find a branch among your selection that has a natural diagonal shape, and cut it so each part will only stick out a 1/2” on each side. To prop in the cake, wrap tightly (with saran wrap) one inch of the branch that you’d like to insert in the cake. This is so we don't contaminate the cake with unpleasant flavors. Next are the lilacs. You will only need one pretty lilac inserted in the cake. Less is more when it comes to decorating a cake with flowers. Just remember to wrap the short stem (about 1'') in saran wrap. Then pick 3 of the quince flowers (or cherry blossoms), and cut the stems a 1/2” from the flower, wrap in saran wrap and insert in the cake near each other.Repeat the same processfor the freesia, and since that flower is taller it will work great if arranged behind the other flowers. And voila! Your creation is complete. I hope you’ve had fun and found it rewarding adding this personal touch to your Mother’s Day cake.
2 tsp Grated Pecorino Romano or Parmigiano Reggiano Cheese
1 Tbsp + 1 Tsp Apple Cider Vinegar
3 Large Eggs (50gr each)
340 gr Unsalted Cold Butter (Plugra or European style butter highly recommended)
Whisk together the flour, salt, nutmeg, sugar, and pecorino. Cut cold butter into cubes, about 1/2”. Dredge the cubes of butter in the flour mixture. Pour the mixture onto a flat surface. Using a rolling pin, flatten the chunks of butter into the flour. You may use a bench scraper to cut the pieces to a smaller size (about pea size). Return this mixture to the bowl. Make a well in the center. Lightly whisk the vinegar and eggs together, and then pour into the well. Mix the dough together lightly by hand. Chill well before rolling. Roll out between plastic sheets do not flour the surface. Peel one side of the plastic off and place the dough side into your previously buttered pie/tart form. When you have flattened all the dough into the shell, remove the outer layer of plastic. Re-chill for 15-20 min before par baking the shell.
Preheat the oven to 350 degrees, bake for 10-15 min. until a light golden color before adding any fillings or fruits.
Notes: If the crust puffs up in the oven you may use a fork to gently perforate the bottom if a few small holes.
I was so exited to have Judie Choate as a guest in Krumville’s kitchen sharing her knowledge and skills—and just hanging out.
Judie is a true master in the kitchen. She’s been sharing her food and recipes with the world since the 70’s when she had Mom—her much loved local pie shop on the Upper West Side of Manhattan, and then through the publication of many great cookbooks. She has a life filled with cooking and baking, and as soon as she came in I knew this was going to be a great afternoon! Her embracingly warm character and ease reminded me of all the good times I’ve spent in the kitchen with my family back in Italy.
Luckily Steve Pool came along to snap some pics! Steve is a super-talented photographer who captures their many moments together in the kitchen, working on books and foraging for fresh ingredients upstate. Today he took pictures while we chatted and baked away this beautiful stuffing, a gluten-free version of a Choate family holiday recipe taken from her award winning book "An American Family Cooks".
I knew the stuffing was going to be good when they walked in with a pot of fresh turkey stock Judie had made that morning!
(Best if made the night before)
Add to a stock pot about 4 cups of water, 1/2 onion, a celery stalk, few black whole peppercorns and all turkey giblets and neck. Cover the pot and let it simmer for a couple of hours. When done, strain the savory broth through a sieve reserving the clear broth to make the stuffing.
Serves about 6-8
1 bag of Krumville's Olive Oil Croutons (20 oz)
2 to 3 cups warm turkey stock
1 lb pork sausages (sage or sweet Italian)
½ cup unsalted butter
1 cup diced onion (sweet vidalia)
½ cup finely diced celery (used a bit more about 2 whole stalks)
1 tbsp minced flat leaf parsley
1½ cups diced dried apricots
1 tsp poultry seasoning
1 tsp chopped fresh sage
1 tsp chopped fresh thyme
1 tsp chopped fresh marjoram
Salt and pepper to taste
1 cup (or more) toasted walnut pieces (we skipped the walnuts and just added the dried apricots - I discovered it to be quite lovely)
First, make 2 to 3 cups of fresh turkey stock.
Place the bread cubes in a large mixing bowl. Set aside.Place the butter in a large frying pan over medium heat. When melted, add the onion, celery, and parsley and cook, stirring frequently, for about 7 minutes or until softened. Add the apricots along with 1 cup of the stock and the poultry seasoning, sage, thyme, and marjoram. Cook, stirring occasionally, for 5 minutes.Remove from the heat and scrape the mixture into the bread cubes. Add another cup of the stock and, using your hands, toss to combine. Season with salt and pepper and, if necessary, add just enough additional stock to make a very moist, but not wet mixture. Toss in the walnuts.Use as a poultry or other meat (such as a pork loin) stuffing or bake in a well-greased casserole for a side dish. Do remember that you should not stuff poultry in advance of roasting, even if refrigerated, as bacteria can form quickly and cause devastating illness.
Images and recipe are curtesy of Steve Pool and Judith Choate . All copyrights reserved.
A quick and easy recipe from TastyMeditation. I love collaborating with Jessica.
I do the baking and she does the chopping! Enjoy!
Feta, Basil & Olive Bruschetta
10 slices Krumville Bake Shop Olive Oil Focaccia
40 Basil Leaves
1 large Tomato, thinly sliced
4 oz Feta Cheese
16 Black Olives, minced
Extra Virgin Olive Oil
1. Preheat the oven to 350 degrees F. Toast the bread for about 8 minutes. 2. Top each slice of bread with four basil leaves, two slices of tomato, crumbles of feta, olive pieces, and finally a drizzle of olive oil.
To follow Jessica's blog and discover her great giveaways and delicious recipes go toTastymeditation.com
1. Spray a pan with nonstick cooking spray. Heat the pan for about a minute so that it is warm when you add the toast.
2. While the pan is heating, whisk together the eggs, almond milk, cinnamon, and almond extract. Dip the focaccia in the mixture, coating both sides. Place the bread in the pan and cook for 2-3 minutes on each side.
3. While the French toast is cooking, place the sliced peaches and sugar in a second pan. Heat on medium heat for 8-9 minutes, stirring occasionally.
4. Plate the French toast and top with warm peaches and almond slivers.