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May 2014
When we see the stars and planets in the sky, we can think of different life forms that might exist on these strange alien worlds.

Astro Report
with Karl J. Hricko
More information can be found about Carol Fenster, her books and her gluten-free adventures at www.savorypalate.com.
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Print Copy

Carol Fenster's baked goods recipes rely on a blend of gluten-free flours. If you keep the following blend handy, you'll be prepared to bake whenever the need arises.

cover 100 best gluten free recipes

Carol's Sorghum Blend

1 1/2 cups sorghum flour
1 1/2 cups potato starch or cornstarch
1 cup tapioca flour


Whisk the ingredients together until well blended. Store, tightly covered in a dark, dry place for up to 3 months. You may refrigerate or freeze the blend, but bring to room temperature before using. You may double or triple the recipe.


Here are two recipes from her book, 100 Best Gluten-Free Recipes.

Pepperoni Pizza
Makes 1 (12-inch) Pizza

Basil Pizza Sauce:

1 (8-ounce) can tomato sauce
2 teaspoons coarsely chopped fresh basil
     or 1 teaspoon dried
2 teaspoons coarsely chopped fresh
     flat-leaf or 1 teaspoon dried
1/4 teaspoon fennel seeds
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon sugar

Pizza Crust:

1 Tablespoon active dry yeast
2 1/2 teaspoons sugar
2/3 cup warm mil of choice (about 110
2/3 cup potato starch
1/2 cup Carol's sorghum blend
2 teaspons xanthan gum
1 teaspoon Italian seasoning
1 teaspoon onion powder
3/4 teaspoon salt
2 Tablespoons olive oil
2 teaspoons apple cider vinegar

pizzaShortening for greasing pizza pan. Do not use cooking spray.

White rice flour, for dusting.

Toppings: About 24 gluten-free pepperoni slices or to taste.
1 cup grated mozzarella cheese or cheese alternative

Make the sauce: Combine all the sauce ingredients in a small saucepan. Simmer 15 minutes over medium heat and set aside. Makes about 1 cup, enough for one 12-inch pizza.

Make the crust: In a small bowl, dissolve the yeast and sugar in the milk. Set aside to foam, about 5 minutes. In a food processor, blend the yeast mixture, potato starch, sorghum blend, xanthan gum, Italian seasoning, onion powder, salt, 1 tablespoon of oil, and vinegar, until a ball forms. The dough will be very soft.

Place a rack in the bottom position and another in the middle position of the oven. Preheat the oven to 425 degrees. Generously grease a 12-inch nonstick (gray not black) pizza pan with shortening. Do not use cooking spray, it makes it harder to shape dough.

Place the dough on the prepared pan. Liberally dust the dough with the white rice flour; then press the dough into the pan with your hands, continuing to dust the dough with flour to prevent sticking as needed. The smoother the dough, the smoother the baked crust will be. Make the edges thicker to contain the toppings. Bake the pizza crust on the bottom rack until the crust begins to brown on the bottom, about 15 minutes. Remove the crust from the oven.

Brush the crust with the sauce and arrange a single-layer of pepperoni slices on top. Sprinkle the mozzarella over the top. Shift the pizza to the middle rack of the oven and bake until the top is nicely browned, 15 to 20 minutes more. Remove the pizza from oven and let stand 5 minutes. Brush the rim of the crust with the remaining 1 tablespoon oil before cutting into 6 slices. Serve immediately.

Chocolate Chip Muffins with White Chocolate Drizzle
Makes 12 muffins


2 large eggs, at room temperature
1 cup milk of choice, warm (about 110
1/2 cup canola oil
2 teaspoons pure vanilla extract
1 1/2 cups Carol's sorghum blend
3/4 cup sugar
1/2 cup Hershey's Special Dark cocoa
1 1/2 teaspoons xantham gum
1 teaspoon salt
3/4 cup gluten-free semisweet chocolate
1/4 cup slivered almonds


1/2 cup chopped gluten-free white chocolate,
1 or 2 Tablespoons milk of choice

chocolate chip muffinsPlace a rack in the middle of the oven. Preheat the oven to 375 degrees. Generously grease each cup of a standard 12-cup nonstick (gray not black) muffin pan or line with paper liners.

Make the muffins: In a medium bowl, beat the eggs with an electric mixer on low speed for about 30 seconds. Add the milk, oil, and vanilla and beat on low speed just until blended.

In a small bowl, whisk together the sorghum blend, sugar, cocoa, xanthan gum, baking soda, and salt. With the mixer on low speed, gradually beat the flour mixture into the liquid ingredients until the batter is smooth and slightly thickened, about 1 or 2 minutes. Stir in the chocolate chips and almonds. Divide the batter evenly in the muffin pan.

Bake until the muffin tops are firm or until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Cool the muffins in the pan for 10 minutes. Transfer the muffins to a wire rack to cool another 5 minutes.

Make the drizzle: In a small bowl, whisk together the white chocolate and enough milk to make a thin smooth frosting. Drizzle the white chocolate mixture back and forth across the tops of the muffins. Serve immediately.

Jewels Quelly

Graduate of The Culinary Institute of America
Certified Personal Chef
AngelFood Personal Chef Service and Catering Company
A division of Jewels Quelly Enterprises, LLC
Washington, New Jersey 07882
Email: angelfoodpcs@verizon.net
(908) 689-9530
Get her free e-zine by signing up at Jewels' website! www.angelfoodpcs.com

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