Larchmont Bungalow

I rarely do product reviews or restaurant plugs on this blog.

First, I just don't have the time. Second, I rarely find products worth crowing about. I've wasted a lot of money on a lot of shitty gluten-free products. So when I do find something or some place I like/love, I will find the time to shout it to the rooftops and praise whoever does the makin'.

When I heard that Larchmont Bungalow created a new vegan/gluten-free menu, I was intrigued. Then when they contacted me to come try it, I was impressed. If there's a neighborhood restaurant that takes the time to do the proper research and come up with a menu that's safe for me to eat, I will definitely come give it a try.

Even better, once I got there and tasted the food, I knew for sure Larchmont Bungalow needed a far and wide rooftop holler to my gluten-free Los Angeles peoples. Best part, you can go with those who aren't gluten free and know you're not dragging them to someplace where all there is to eat is carrot sticks and alfalfa.

I am only GF, not vegan, but I LOVED these vegan "chicken" tostadas off of their "Vegan/Gluten-Free" menu.

For my dinner, I ordered from the regular dinner menu. I got the pulled pork on the plate (skipping the flour tortilla) with a mango, papaya, cucumber salad on the side. The staff were extremely knowledgable about substitutions and safe preparation in order to avoid cross-contamination. This Carolina style pulled pork was absolutely delicious. Everything was fresh and fantastic.

I only wish they had more GF desserts, but at least they had an option. My chocolate bundt cake was tasty (suspiciously similar to the Sensitive Baker's bundt cake, although I was told it was made by a different baker).

If you live in Los Angeles and have been running out of restaurant options, I'm glad to say that Larchmont Bungalow can be added to the safe places rotation. I hope more restaurants follow their lead and start to cotton to us GF folks.

Larchmont Bungalow

107 Larchmont Blvd.

Los Angeles, CA

323-461-1528

A Heaping Plate of Appreciation

Gluten Free Thanksgiving Plate (Taken Before Gravy)

I hope everyone has a joyous pig out session with people they love.

Perfect Pumpkin Pie

For the love of turkey, where in the heck is the whipped cream?

Pie, like soup, is a simple thing to make, containing basic ingredients but a million different ways to assemble those ingredients. When it's done right, serving a kick-ass homemade pie is a pretty satisfactory feeling, especially when it's entirely gluten free, but your guests are none the wiser.

This pumpkin pie starts with a perfect gluten free crust, baked on its own for 15 minutes before baking with the pie filling so the crust doesn't get soggy. The filling is very liquid, so careful not to slosh it around while putting the pie in the oven. You can see the burn around the edge where my filling sloshed up the side of the crust. Best to learn from my mistakes.

If your crust is uneven, feel free to call it "rustic."

The liquid filling cooks up into a very light, smooth custard, which is a perfect way to finish off a Thanksgiving meal without overdoing the richness. Serve with fresh whipped cream, and forget it. The richness is back.

"Rustic" pie crust ready to go in the oven.

Perfect Gluten Free Pie Crust

1 cup Bette's Featherlight Flour Blend (plus extra for the pan)

1 teaspoon xanthan gum

1/2 cup sugar

5 tablespoons cold, unsalted butter, cubed (plus extra for greasing the pan)

2 teaspoons pure vanilla extract

2 tablespoons milk

pinch of salt

1. Preheat oven to 350 degrees. Thoroughly grease and flour your pie pan.

2. Combine butter cubes, sugar, and vanilla extract in electric mixer until balls form.

3. Sift GF flour, xanthan gum and pinch of salt into electric mixer. Blend until the mix is crumbly. Add in milk and continue blending for another minute. Remove bowl from mixer and knead with your hands until dough forms.

4. Roll out your dough evenly and press into your pie pan. Trim the edges to make even, and you can make fancy fork marks around the edges to finish off the crust.

5. Bake for 15 minutes, or until crust is a light golden brown. Remove from oven and place on a cookie sheet to cool for a few minutes before adding the pumpkin pie filling.

Perfect Pumpkin Pie Filling

2 large eggs at room temp

1 can (16 oz) pumpkin

1 can (12 oz) evaporated milk

1/2 cup sugar

1 teaspoon ground cinnamon

pinch of salt

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

1. Preheat oven to 35 degrees. In large bowl, lightly whisk the eggs, then add the evaporated milk and pumpkin and whisk until mixed.

2. In a smaller bowl, mix together the sugar, cinnamon, salt, ginger, and cloves. Whisk the sugar-spice mixture into the wet ingredients until mixed.

3. Pour pie filling into crust and bake for 30-35 minutes. When you check on the pie after 30-35 minutes, the center will still be pretty jiggly. Turn oven down to 325 degrees and bake for an additional 15-20 minutes, until the center has firmed up.

4. Remove from oven and let the pie stand for a couple of hours minimum. Serve with fresh whipped cream.

Mixed Berry Clafouti Flaugnarde

Confession time: after studying French for 14 years in school, then forgetting French in the subsequent 15 years after school, I had never heard of a clafouti until I saw the play "God of Carnage" at the Ahmenson Theatre. A baked French dessert I've never heard of? How could such gaping holes exist in my francophilia? I was determined to redeem myself. Immédiatement.

Lo and behold, Ms. Martha Stewart's people put out an easy-to-follow cranberry clafouti recipe, facilely adapted by moi to be made Gluten Free.

I use an 8x8 Pyrex baking dish, buttered really well. The clafouti is a thick flan with chunks of fruit in it, so it walks the line between custard and cake in a delicate, delicious way. This is a super quick dessert to make, and it doubles as a yummy brunch dish, too.

Très intellegente!

PS: According to our nerd friends at Wikipedia, a Clafouti made with anything other than black cherries (with their pits, yikes!) is called a Flaugnarde. Both names are so awesome, I can't choose which I prefer. Eh bien...allons-y.

Mixed Berry Clafouti Flaugnarde

Butter at room temperature for greasing the baking dish

1/2 cup plus 2 tablespoons sugar

1/4 cup plus 2 tablespoons GF flour (I use Bette's Featherlight Flour Blend)

1/4 teaspoon xanthan gum

1/2 teaspoon salt

2 eggs

1 cup heavy cream (save 1/4 cup for whipping for topping)

3/4 cup whole milk

zest of one orange, finely grated

1 and 1/2 cups coarsely chopped berries

Dusting of powdered sugar for garnish

1. Preheat oven to 400 degrees. Generously butter your baking dish. Sprinkle 2 tablespoons of sugar on bottom of dish. Scatter loosely chopped mixed berries into dish.

2. Sift remaining 1/2 cup sugar, the GF flour, xanthan gum, and salt into mixing bowl. Whisk in eggs, one at a time, then 3/4 cup of the heavy cream, the milk, and the orange zest. Pour mixed wet ingredients over berries in dish evenly.

3. Bake for 30-35 minutes, until puffed and brown around edges. The liquid should be cooked through. Let cool. Clafouti will sink in the middle. Whip the remaining 1/4 cup heavy cream to soft peaks, dust clafouti with powdered sugar, and serve lukewarm or cooler topped with whipped cream.