Gapers Block has ceased publication.

Gapers Block published from April 22, 2003 to Jan. 1, 2016. The site will remain up in archive form. Please visit Third Coast Review, a new site by several GB alumni.
 Thank you for your readership and contributions. 


Sunday, March 3

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« A Treat for the Day of the Dead As if You Needed an Excuse to Make Dinner »

Event Thu Nov 01 2007

Gluten-Free Girl

Shauna James Ahern, the woman behind the blog Gluten-Free Girl, will be in Chicago this week to celebrate the publication of her first book.

Gluten-Free Girl Book Party
Thursday, Nov. 1, 7:30-10pm
BooCoo Cultural Center, Recording Studio & Café
1823 Church St., Evanston

Gluten-Free Girl Book Signing
Friday, Nov. 2, noon
Swirlz Cupcakes
705 W. Belden

Gluten-Free Girl Cooking Demonstration *pre-registration required
Saturday, Nov. 3, 1-3pm
Whole Foods - Lincoln Park
1000 W. North Ave.

Shauna's publicist recently sent me the following recipe for her Lemon Olive Oil Cookies. Find it after the jump...

Gluten-Free Girl’s Lemon Olive Oil Cookies

Serving makes 10 large cookies or 15 small ones

1 cup sweet rice flour
1 cup tapioca flour
1/2 cup almond flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 high-quality lemon olive oil
1/2 cup sugar
1 egg
1/4 cup sour cream
3 tablespoons lemon juice
zest of 1 lemon
small bowl of sugar for rolling cookies

Mix the sweet rice flour, tapioca flour, almond flour, baking powder and salt together. Set aside. Mix the olive oil and sugar together until well combined. Add the egg and blend. Slide in the sour cream and lemon juice. Mix until cohesive mixture has formed. Combine the dough by slowly folding the dry ingredients into the wet ingredients, a quarter cup at a time. Add lemon zest last. Refrigerate the dough for 2 hours.

Preheat the oven to 350 degrees F. Remove dough from refrigerator. Form the sticky dough into small balls and roll each ball in the small bowl of sugar. Place the dough balls on a baking sheet covered with a Silpat or a layer of parchment paper. Bake for 10 minutes. The cookies will be soft, but will be fully formed. These cookies are cakey in texture. Let them sit on the baking sheet for about 10 minutes. Carefully remove cookies from the baking sheet to a cooling rack to rest for another 5 minutes.

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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Drive-Thru is the food and drink section of Gapers Block, covering the city's vibrant dining, drinking and cooking scene. More...
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