Hallelujah! A fabulous gluten-free patisserie called Helmut Newcake has opened its doors in Paris. According to expert David Lebovitz, the ephemeral pastries he sampled there are indistinguishable from the classic originals, so it’s not surprising that customers who just wander into the shop have no idea that they are in a gluten-free bakery. It’s that good.

In case you don’t know, David Lebovitz is a super successful American blogger and cookbook author living the sweet life in Paris. For more details, visit www.davidlebovitz.com/2012/02/helmut-newcake-gluten-free-bakery-in-paris/

I hope there’s a plane ticket to France somewhere in my future.

Closer to home, San Francisco has finally been blessed with a gluten-free grocery. This vibrant, upscale, dedicated gluten-free store is an Aladdin’s cave of desirable gluten-free products — I’ve never seen such a big selection in one place. And unlike Helmut Newcake, they do mail order. The Gluten-Free Reviewer Grocery is located at 600 Illinois Street in San Francisco, just a hop, skip and a jump from the Bay. Street parking is easy. Visit http://www.gfrgrocery.com/

Don’t miss the Spring (March, 2012) issue of Gluten-Free Living. Essential reading for the gluten-challenged, this magazine is exceptionally well-researched and informative. In this issue, you’ll find several pages of amazing gluten-free artisanal-style breads you can bake at home, including my newly created pumpernickel. You’ll also find details about new gf food items discovered at the annual Fancy Food Show held in San Francisco in January, and much more. For more details, go to www.glutenfreeliving.com.

If there were no other reason for buying teff flour, these truffle-like brownies would be cause enough.

REALLY DECADENT BROWNIES

• 6 oz. unsalted butter
• 6 oz. 60% to 70% dark chocolate, chopped
• 3 large eggs
• 1 cup sugar
• 1 tsp. vanilla extract
• 3/4 cup teff flour
• 1/4 tsp. salt
• 1 cup walnut meats, chopped
• Confectioners’ sugar

Heat the oven to 350°F. Line an 8-inch square cake pan with parchment paper.

Combine the butter and dark chocolate in the top of a double boiler. Melt over simmering water, and let cool to lukewarm. Beat the eggs, sugar, and vanilla until well combined. Beat in the chocolate mixture, followed by the teff and salt. Stir in the walnuts.

Transfer the batter to the prepared pan, and smooth the top. Bake until the top is set and pale brown, but the interior is still moist, about 35 minutes. An inserted toothpick should emerge slightly sticky. Let cool completely in the pan. Unmold, and trim off the crisp edges (nibbling on these bits is the cook’s privilege) so that when cut, every brownie will be fudgy. Dust with confectioners’ sugar. Cut into 16 squares.

GLUTEN FREE KITCHEN TIPS

• Use glass jars (recycled, mason, whatever) for storing gluten-free flours, grains, xanthan gum, baking soda, and whatnot. Snip the label off the package and put it face down in the bottom of the jar before adding the contents, so you can identify the stuff later. Adding the date doesn’t hurt, either.
• For something sweet after dinner, spread a few pecan halves, golden raisins and dark chocolate chips on a small plate and enjoy s-l-o-w-l-y. Much better for you than ice cream.
• For instant fresh flavor to whatever you’re cooking, wash, dry and chop a whole bunch of parsley or green onions and freeze in a screw top glass jar. They don’t freeze solid, and are ready to use.
• Keep a “dedicated” electric coffee mill for milling items other than coffee into flour, such as flax seeds (these simply whirl about in a food processor), sunflower seeds, or simply making rice flour or cornmeal finer.
• Just a little bacon can perk up stir-fried veggies, scrambled eggs, or braised chicken without packing on the pounds. Keep the package in the freezer (it won’t become too hard to cut) and slice across the whole package to make little strips, aka lardons.
• Cooked veggies are the new finger food. Putting out a platterful on the kitchen counter while prepping dinner keeps jaws busy and increases antioxidant intake.
• Nip the tops off green beans (the tails are tender, leave them be), boil for 5 minutes until just tender-crisp, toss with a little olive oil and sprinkle with coarse salt. Good warm or cold.
• Dust “coins” of zucchini with white rice flour and brown in a little olive oil, 2 minutes per side. Season with coarse salt and black pepper; serve warm.
• Cut small Brussels sprouts in half and toss with a little olive oil. Roast in a single layer at 400°F. for 10 minutes, turn, and roast for another 6 minutes, until lightly browned and caramelized. Sprinkle with chopped salted peanuts. Serve warm.

If you hanker after delicious Asian food but worry about ingredients such as soy sauce, oyster sauce and/or noodles that contain gluten, rejoice. In The Gluten-Free Asian Kitchen, Laura Russell has done a fantastic, professional job of making Chinese, Korean, Thai, Japanese and Vietnamese food accessible and inviting. Along with sharing approachable and delicious recipes, she demystifies Asian ingredients and provides a long list — from bean sauce to wasabi — that details their gluten status, a safe alternative, and brands to look for. Great photos, too. You can visit her website at www.theglutenfreeasiankitchen.com.