Professionally, I am a meteorologist for the ABC station in Tampa, FL. I’ve worked from Savannah, GA to Detroit, MI and in New York at Fox 5 as well as Fox News Channel. In addition to forecasting the weather, I’ve also hosted cooking segments over the years. I have been lucky to be able to combine my passion for food with my 9 to 5.
When it comes to food, I’ve never been one to limit what I eat. But life threw me a curve ball when I was diagnosed with celiac disease in 2012. Since then, I have made it my mission to create amazing food for my family and friends... that just happens to be gluten free & allergy friendly. So here’s to eating great no matter what we must go without!
@annekennedy8127 Hi Anne! If you go to my website athomewithshay.com and put the name of the recipe in the search bar, you will find the recipes. But even easier.... here is the link! athomewithshay.com/strawberry-crumble-cake/
@@annekennedy8127 Oh no! Here is the link athomewithshay.com/mediterranean-quiche/ and here is a link to the recipe for the crust athomewithshay.com/gluten-free-flaky-pie-crust/
Wow, it's great, I enjoyed it. Kudos to you, my friend. It's great. I encouraged you until the end of the video. It's an interesting idea. I've never seen anything like this. It's a delicious dish.
Shay, thanks for this ; and it's great to be back in the central Florida area after 7 years! It's even better to see you again, admiring your beauty, though you changed your hair color! Mike
Hi Christine! For this recipe, using gluten free flour, the only way I have found to get the "classic soda bread" texture and rise is to add the eggs as well. Just using bicarb of soda without the eggs will not produce enough rise and soft crumb with gluten free flour. I hope this answers your question. If not, feel free to email me
Thanks for replying. I actually dont mind the addition of eggs it was just you mentioned using both barb. of soda AND baking soda. I hadn't realised that they were 2 different ingredients. And wanted to know if only bicarb could be used without the baking soda? @@athomewithshay
@@user-ny1uq2jj8f Hello again! Now I understand your question better🙂 And yes- it is important to use both baking soda & baking powder. They work differently (soda is activated by acidity and baking powder is activated by acidity and heat giving the bread an extra boost of lift while baking). If you were to only use baking soda, it wouldn't rise as much and if you only used baking powder, it might have a metallic taste.
Hi again, ive not checked out baking gluten free cakes or ( English ) scones just yet , but wondered if it's the same with them, i.e. add both soda and bicarb. of soda as raising agents ? As ive particularly noticed that metallic taste when ive used bi~carb. of soda (only) when making non gluten free scones. Thanks again. 5/12/23.
Hi Martina! I use Bob's Red Mill 1 to 1 gluten free Baking Flour. It is in the light blue bag. Enjoy! www.bobsredmill.com/gluten-free-1-to-1-baking-flour.html
Hi Janine! Thank you for passing on your thoughts. I haven't noticed the bread having an egg-y smell, but since it bothered you I would suggest to try using 1 egg, not eliminating eggs entirely. You may want to use a 1 1/4 tsp of baking powder & baking soda to balance out the leavening you lose from the egg. I haven't tried this myself so please let me know how it turns out if you do🙂
Hi MBC! You can find the recipe & instructions by following this link athomewithshay.com/classic-irish-soda-bread-gluten-free/ or go to athomewithshay.com and type "soda bread" in the search bar. Happy baking!
@@athomewithshay Thank you dear! I prepared a mixed up broccoli cauliflower casserole using a recipe for summer squash casserole as a jumping off point. *I chopped and partially steamed in the microwave two heads of broccoli, one head of cauliflower, one onion and two grated carrots. * I mixed a can of cream of chicken soup, almost a pint of sour cream, and a cup and ½ of plain yogurt. * To that i added 1 ½ cups grated cheese, i used cheddar mostly, but whatever you have around will work (ok not bleu or goat but maybe??). *Add some garlic paste or powder, paprika, white pepper, spike, and celery salt to taste *Dump in a medium roasting pan, and spread with topping... *Corn Flakes, bread crumbs,cracker crumbs, Peppridge Farm Stuffing Mix. Whatever one of these you have on hand 2-3 cups... Crush in a Ziploc bag, add a cube of melted butter or melted coconut oil, mix and top the casserole. Bake at 375°F.for 45 minutes.
This was truly amazing. I have to say 14 min in my oven was too much , so I had to lower the time. But the taste and the quality of this gluten free cake was brilliant. Thank you so much for sharing!
Great question Abdi! But it is hard to answer because it depends on how large the cubes of meat are. Once they turn from pink to white and they become firm, without any pink inside, they are done. Usually 5-10 minutes is enough time, but again, it depends on how thick the meat is and the temp you are cooking it at. Hope this helps!
So sorry to hear that! Did you use parchment paper, spray it with oil & use oil in the purée? That should ensure that it doesn’t stick. Check to be sure that you are using parchment paper & not another type. It should be made to be non-stick.
What did you put in there. Like the list of ingredients so I can make it at home. It looks delicious. And if it's really gluten-free then that's the cherry on the pie. Get it
awesome, picked all the stuff up this morning & I'm going to try this tomorrow. I love plantains every way I've ever had them & I just know this will be a great addition to the repertoire, thank you!
@@athomewithshay they were even better than I thought they'd be, I stuffed them with vegan 'scrambled eggs & bacon' along with onions and mushrooms. So much better than flour tortillas, this is going directly into the regular rotation :)
