If you’re a gluten-free food lover and you haven’t seen GFF: Gluten-Free Forever magazine, this is your lucky day! GFF is one of the most beautiful food magazines I’ve ever seen, period. Every issue of this gorgeous gluten-free glossy out of California includes more than 45 delicious and doable recipes (many of which are dairy free, too), stunning photography, great product reviews (some of the products aren’t available in Canada) and destination guides to make travel easier (the upcoming summer issue includes a GF guide to Toronto by yours truly!).
When the print edition of this quarterly magazine gets delivered to my house—always with a mouthwatering image on the cover, be it a burger or chicken or chocolate cake (yes, judge it by its cover!)—at first I devour it, flipping through the pages to see what’s in store (always starting with the last page, a habit of mine with any magazine). And then I savour it, taking time to read each article and recipe (and folding down the corners of the ones I want to make). I’ve collected every issue since the first one, which came out in the fall of 2014, and I will pass them on to my daughter when she sets out on her own one day.
I want to thank GFF editor-in-chief Erika Lenkert for giving people who live a gluten-free lifestyle the sublime foodie magazine that they deserve!
For a taste of GFF, check them out on Instagram: @gffmag. And for a taste of something delicious, see the recipe below from the spring 2018 issue.
RHUBARB UPSIDE DOWN CAKE
(makes one 8-inch cake)
This cake is so beautiful, it needs no embellishment. The same is true for the taste—the combo of sour, creamy rhubarb and moist, slightly sweet olive-oil cake is nothing short of thrilling.
1¼ pounds rhubarb, trimmed
Butter, for greasing
¾ cup plus 2 tbsp sugar, divided
1 1/3 cups (180 grams) superfine brown rice flour
1 cup (100 grams) almond flour
2 tsp baking powder
½ tsp baking soda
1 tsp kosher salt
2 tsp lemon zest
1 tsp pure vanilla extract
½ cup olive oil
Powdered sugar, for garnish (optional)
Preheat oven to 350°F. Cut a circle of parchment paper 8 inches in diameter.
Lay out the rhubarb stalks parallel to each other over the parchment circle, then cut them so they fit just inside the circle, reserving any excess rhubarb.
Grease an 8-inch cake pan with butter, line the bottom of the cake pan with the parchment circle, and grease it also. Sprinkle the 2 tbsp sugar on the bottom and sides of the cake pan.
Fit the trimmed rhubarb pieces, reddest side down, along the bottom of the pan to create one solid rhubarb layer. Chop any remaining rhubarb and cook in a sauce-pan over medium-low heat with 1/2 tbsp water, stirring occasionally, until soft, 10 to 15 minutes. Using a spoon, mash the softened rhubarb until it’s broken down, then reserve ½ cup rhubarb puree. (Save the rest for another use.)
In a large bowl, mix together the brown rice flour, almond flour, baking powder, baking soda, salt and lemon zest.
In a medium bowl, whisk together the remaining ¾ cup sugar, eggs, vanilla, olive oil and the reserved rhubarb puree. Pour the wet ingredients over the dry ingredients and whisk to combine.
Pour the batter over the rhubarb in the cake pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan for 15 minutes, then invert onto a cooling rack. Transfer to a cake plate, bottom side up, dust with powdered sugar and serve.
—Recipe and photo by Aran Goyoaga