Discover easy, healthy gluten-free baking tips and recipes with Bea Caillet. Perfect for anyone looking for delicious gluten-free treats.
Delicious Gluten-Free Treats for Every Occasion
Explore the world of healthy, Gluten-Free Cooking with expert, writer and blogger Bea Caillet. Delve into “The Maria Liberati Show,” based on her travels, as well as her Gourmand World Award-winning book series, “The Basic Art of Italian Cooking,” and “The Basic Art of…”
Discover the secrets of gluten-free cooking with Bea Caillet, a renowned expert in the field. Learn from her experiences and travels as she shares her knowledge through her award-winning book series. Get ready to take your cooking skills to the next level with delicious and healthy recipes.
Wholesome Baking: Delicious Gluten-Free Treats Made Simple with Bea Caillet
Welcome to the Maria Liberati show where food meets art travel and life so what does food mean to you well join me this week as my special guest glutenfree blogger and food expert cooking expert actually she’s a baking expert her name is B Kay and she joins us from Paris today and just a hint would be that if you ever wanted to make chocolate mousse.
You know like a true French chocolate mousse but you want to make a healthy version if you think that wasn’t possible stay for my interview with bee she’s going to tell us how to make the simplest French style chocolate mousse but it’s actually really healthy for you it’s dairy free and uh stay with me for this.
Interview today I have as a special guest be a and she is a vlogger and expert on many things about natural healing and natural foods but today we’re going to be talking about one of her areas of expertise which is glutenfree baking is that is that right B yeah uh well first of all Maria thank you so much for having me on your show.
Today I’m very excited to join you and yeah lenree baking has become one of my area expertise expertise and I just want to mention to my listeners because I always tell everyone to travel with me and today we are traveling to Paris with be and uh she’s told me she’s like right in front of the Eiffel Tower so we’re also traveling today be how did you get.
Into I know you have a Blog which actually tell everyone the name of your blog so they can look that up well so the name of a my blog is go healthy with b or be B is spelled b EA short for PES um so um well I first started gluten gluten-free diet um back in 2018 January 2018 uh because a functional medicine doctor prescribed me uh gluten-free diet.
After having some blood test done uh on me uh and it was uh in order to to reduce the inflammation in my body that uh was there because of some autoimmune condition and also a lot of health problems that I had so uh so from one day to to the next uh you know I I just had to remove suddenly remove gluten calary and also egg and and yeast if I.
Recall correctly yeah and uh well technically announc you announced me that late November 2017 but of of course with all the holidays I couldn’t so I waited January on my New Year’s resolution of 2018 that okay I’m going to Champ right in and I’m going to remove all of these foods from that my diet and for a French.
Girl well especially when you come from a a family French family who obsessed with food which was very very difficult in the beginning I can’t I can just imagine I can imagine but um so how did you so you started did you start experimenting with your own recipes and trying to find ways to do things oh yeah I started but it was a total mess but.
Rich everything in the beginning went to the trash because it was a very very huge you know um I was uh it’s uh it’s very different from the the big withis gluten so um so at the beginning it was all the mess and a lot of mistakes and I actually learned a lot from American blogs uh because well we are very very behind when it comes to gluten free and.
Many other things free in the French you know resources and even French restaurants and everything we are very very behind uh even in Europe uh like I know that Italians are way ahead of us so yeah so I learned a lot uh from American bloggers and then when finally I kind of got the hang of it I realized how it uh really I understood how it.
Functions yeah then yeah I I started creating my own recipes yes and just for the listeners out there if anyone’s going going to Italy I do know I was I was very always very surprised how in Italy they they are really into the glute gluten-free and if you go to like the large supermarkets there are is of all kinds.
Of gluten-free products and that’s from Pizza Pasta and um you know at first the products that were the flowers and things were not that great but actually recent ly I’ve I’ve tried some products and they are actually you know I’m sure it’s the same thing many people have experimented and all that and pastas and.
Pizzas and Breads and things are just really really good and I’m sure you’ve you found some things U recipes yeah I was told did you do do you do a sour dough bread is that correct uh no Well Bread is not really my my area of expertise uh well I I I need to to jump into it maybe one day if I find the time to experiment um but.
Right now it’s not I’m really into baking desserts and stuff uh has always been my well what I really liked before going gluten-free so that’s why yes I think we’re going to have a chef that does this sour dough gluten-free bread um shortly like in the next few weeks and that’s what I was thinking of too so I wasn’t sure what your specialty is so.
What types of desserts or can you tell me like the types of flowers because I know there’s a lot of different flowers out there that um people are using for desserts you know recipes you find online or even packaged products with glutenfree um what types of flowers are you using well my favorite ones are uh almond flour but for those who are not.
Free because there are also a lot of people who need to they have to be nutree uh tiget flower is a good option it’s a one on one one to one swap between element and tonet so I’ve created a ton of tyun flowers recipes uh because um there are AIP compliance uh which is the autoimmune protocol for those who are following this protocol.
And um so I really enjoy baking with almond flour and um for those who are not grainfree only glutenfree I really love uh rice flour brown rice flour uh because I really enjoy the neutal taste of it well you need to learn how to work with it because it’s very it’s a very Crum crumbly flour so it’s really it works completely different frequently.
From a wheat flour so so absolutely impossible to swap uh between the two so um but I like the neutral taste of it and also which one sometimes I will use just a little bit I will mix a little bit of beid flour uh to to give a little bit more of flavor because it’s it’s a very strong flavor so some people won’t like it like.
Me won’t like to use uh for for example for to make a banana bread I will mix both brown rice flour and beet uh flour have some something that is uh a little bit more with flavor and but not too much that you really don’t taste the other ingredients and you really get on only the the back so and uh there yeah that’s probably the the one that I use.
The most I kind of stay uh away by choice from uh flow mixes because I want to keep control of what I’m using because in flower mixes well they will just put the list of ingredients but we don’t exactly know how much they they use uh what ingredients U how the quantities they use in them and also a lot of the mixes uh contain gu gam or.
Zenam gum and I’m not super fond of that um I know that a lot of uh gluten-free people uh those who are intolerant to gluten are also intolerant to grum especially so that’s one of my doctors told me about that and so I want to to keep uh really with um um as little processed food you prepackaged food as possible so I rather.
Have use separate flowers and make my own mixes and usually I don’t mix a ton of flowers uh I will just use one or two and that’s it so what types of tell us the types of so you mainly do desserts what any like what types of desserts are you doing muffins or cakes yeah well if you if if you start googling my blog goaly with B you will automatically get.
Pumpkin muffins immediately and banana bread which is kind of you know it’s funny because I’m completely French um both but what I mean is both my parents are French I was born and raised in Paris France so I’m absolutely not American even though I absolutely love America well so banana bread and muffins are definitely.
American much more than French so for me it’s very funny that I’m my is very popular for those two very American recipes rather than for French recipes oh yes yes and I I know in Italy they’re crazy about muffins too and they have wonderful pastries there too but everybody loves muffins so yeah tell us is there any type of a recipe that we.
Might think of it like being a very French dessert that you’ve created a gluten-free version well um it’s not exactly glutenfree because it does contain gluten the the the traditional recipe doesn’t contain gluten so is this one is uh also dairy free and a is vegan but one of the well my friends and everyone everyone around me that has uh.
Who have uh tasted it really really love it it’s my chocolate mousse uh yes yeah it’s it’s so I just use aqua feber so it’s the the the chii juice oh yes and then uh and just chocolate and then that’s it and it’s very it’s like a cloud it’s very light and uh so all the people around me that are obsessed with my chocolate mousse oh my goodness and.
There’s no sugar no sugar well I don’t add any more sugar than what is already in the in the chocolate so that’s great yes and that’s really enough I know people add just too much sugar when other things in the product are sweetening it already oh that sounds wonderful that sounds great so that is really a healthy version of chocolate.
MSE yeah well because the the the trasitional one will use eggs of course so some of the time they will also add some butter and well old punch so and also apart from the fact that El your nuts I mean usually it’s more like heavy on the stomach but when they they do taste mine oh that’s very light yes yes and it’s wonderful.
Because I think people don’t realize when you you I’m sure you know this when you eat something that’s really made of healthy ingredients it makes you feel good also so I’m sure if someone ate that the chocolate mousse that you make and it feels light they feel good when you eat a reg a traditional chocolate mousse.
With butter and or if it has cream or you know all the dairy stuff in it eggs you’re going to start feeling really heavy and weighted down so you know that also just for that it’s great well that sounds great so um be tell us are you planning a book or anything in the future yeah uh there’s um there’s a book in the oven right.
Now yeah it’s uh well the the contract has been uh signed but I don’t have any um the the don’t the date for the publishing so my editor it will be um a baking book for kids it will it’s Illustrated yes so that’s actually that’s a project that I had have had for um over four years I started this project before creating my blog so.
That’s wonderful it was just to empty my head and my my very the very first audience that I wanted to help the very first people that I wanted to help were little kids kids yes yes yeah because my heart goes to them I’m thinking well it’s very hard for an adults to go gluten or dairy or egg or whatever free but what about.
Kids they are invited to a a birthday party or to any kind of events so they’re going to feel left out so I really wanted them to have their own baking book where they could uh make whatever they they wanted and really don’t feel like they are missing out so exactly that’s great well you know certainly reach out to me when you have.
The book and we we’ll have you on again I’d love to chat about that so be tell us again your blog where can people find you well so they can definitely find me on my blog go health is B Bea and also of course on Instagram on Facebook um and that and that’s it so okay that’s wonderful well thank you so much for being here and sharing all your tips.
With us for glutenfree and certainly if anyone wants to do the you know glutenfree that’s the perfect blog because it’s healthy be it has healthy recipes there also thank you so much be thanks for being with us well thank you Maria so much for having me today thanks for listening to the Maria Liberati show and thanks as always to my.
Producer Brittain Roselle and this week’s special guest be Kay and as always you can find me at Mar Liberati decom you can also find me on Facebook at Chef Maria Liberati on Instagram at Maria Liberati on Linkin in at M Liberati on Twitter at Maria Liberati my blog which is Maria Liberati dcom and you can find all the books in the.
Awardwinning it’s actually the Gourmand World award-winning book series the basic art of Italian cooking you can find them at artofliving premium media.com and on amazon.com and really anywhere books are sold you can also find me on my new YouTube channel for for this show it’s called the Maria Liberati show and.
Vimeo.com Mar Liberati will have a lot of the videos from the podcast also and you can also find me on my Roku channel the basic art of Italian cooking by Maria Liberati and soon you’ll be able to see the basic art of Italian cooking by Maria Liberati show on e.tv and until next week Peace Love and pasta.
