Travel is one of those fabulous things in life. Travel can be an adventure, exciting,relaxing, and most importantly inspiring. But when it has to be gluten-free you can find yourself in a bit of a pickle. No one wants to worry about finding something to eat that won’t make you sick when you are on an exciting trip somewhere fun. It is easier than ever now with great online resources, and knowing as much as possible about the local cuisine with guidebooks, and travel literature. We like to stay somewhere with a little kitchen so we can cook and feel like a local.
Whether it’s a trip to Europe…
A rustic countryside retreat…
The Old American South…
Or staring into a French Patisserie…
When I travel I love to garner inspiration from wherever I go. Whether for my photography, recipe development, food styling, or just plain sight seeing. Mom and I recently discussed our love of Scottish Shortbread and she decided to come up with a fabulous Almond Shortbread Recipe — but this one is gluten-free. Gluten-free inspiration!
Our gluten-free travel resources:
1. Our gluten-free eatery review page: http://thewhiskandthespoon.com/gluten-free/gluten-free-reviews/
2. No-Bread: This is a great resource if you are gluten-free and you can view the menus ahead of time: http://nobread.com
3. Air BNB: If you are gluten-free consider this unusual lodging choice for travel. That way you can have more control over your menu and stay safe. Fabulous choices like a boathouse in Paris, a cabin in Norway, an old British Governor’s house in India. Website: https://www.airbnb.com
Gluten-free inspiration Almond Shortbread Cookies
1/2 cup almond paste (5 ounces) crumbled
1/2 tsp. salt
3/4 cup sugar, divided
1 cup butter, softened
1 egg yolk
1 tsp. almond extract
1/3 cup white rice flour
1/3 cup brown rice flour
1/3 cup potato starch
1/4 cup tapioca starch
1 tsp. baking powder
1/2 tsp. xanthan gum
1/2 cup chopped or sliced nuts
Prepare 9 inch baking pan by lining with parchment and spraying with cooking oil. Preheat oven to 350 degrees F.
In food processor, pulse almond paste with salt and 1/4 cup sugar until crumbly. In mixer with paddle attachment, beat butter and 1/2 cup sugar until pale and fluffy. Add almond past mixture, egg yolk and extract. Beat 2 minutes.
Whisk together flours, starches, xanthan gum and baking powder. Add to almond mixture and beat until fully combined (mixture will be thick). Press into prepared baking pan. Sprinkle chopped almonds on top and press into batter.
Bake 35-40 minutes. Allow to cool fully.