Pine Nut Shortbread Cookies

Rich, buttery and tender, these cookies add contentment to a tea or coffee break. Stone ground corn flour gives them a subtle crunchiness.

Makes 32

1/3 cup (2 ounces) pine nuts, plus extra for decoration

¼ cup (2 ounces) whole almonds

6 tablespoons sugar

½ cup whole grain, stone ground corn flour, plus extra for work surface

½ cup cornstarch

½ teaspoon xanthan gum

¼ teaspoon fine sea salt

8 tablespoons (4 ounces) unsalted butter, cold, cut into small cubes

1 large egg yolk

½ teaspoon vanilla extract

Preheat the oven to 350°F. Line a large baking sheet with parchment paper.

Combine the almonds, 1/3 cup pine nuts, and sugar in a food processor and grind to a fine, even meal. Add the corn flour, corn starch, xanthan gum, and salt. Blend briefly to mix well. Add the butter, egg yolk, and vanilla, and process until a soft dough forms and gathers around the blade, scraping down the bowl once or twice.

Dust a work surface lightly with corn flour, and turn the dough out onto it. Pat the dough into a rectangle, and cut into quarters. Form each piece into a 4-inch long roll, and cut into 8 equal-sized “coins”. Tip each one on its side. Gently form into a fat teardrop, and press 2 pine nuts on top.

Arrange the cookies on the baking sheet, spacing them 1 inch apart as they spread a little. Bake until pale gold, about 17 minutes. Leave on the baking sheet for 2 minutes to firm up slightly, then transfer to a wire rack and let cool. These cookies freeze well.

Salmon with Honey-Ginger Glaze

4 tablespoons gluten-free Tamari sauce, such as San-J Organic Tamari

1 tablespoon chopped fresh ginger root

2 tablespoons honey

Finely grated zest of 1 lime or 1/2 lemon

4 salmon fillets, without skin, about 6 ounces each

2 tablespoon peanut or canola oil

1 tablespoon sesame seeds, lightly toasted in a dry skillet

Stir-Fried Veggies:

1 pound baby bok choy, thinly sliced lengthways, or mixed Asian stir-fry greens

1 medium carrot, peeled and slivered paper-thin with a vegetable peeler

4 green onions, dark green part of leaves discarded, thinly sliced

Pinch of hot red pepper flakes

2 tablespoons water

4 teaspoons aromatic toasted sesame oil

Combine the Tamari, chopped ginger, honey, and lime zest in a shallow dish. Mix well, add the salmon fillets, and turn to coat. Let stand for 10 minutes.

Heat 1 tablespoon of the peanut oil in the skillet over medium-high heat. Add the salmon fillets and cook on both sides until golden brown and cooked through, about 4 minutes per side.

While the salmon is cooking, heat the remaining peanut oil in a separate skillet over medium-high heat, Add the bok choy, carrot, green onions, and pepper flakes. Add the water, and stir fry until tender-crisp, about 4 minutes. Sprinkle with 1 teaspoon of the sesame oil.

Divide the stir-fried veggies among 4 plates, and top with the salmon fillets. Sprinkle with the sesame seeds, and drizzle with the remaining sesame oil. Serves 4.

If you’re new to living gluten free, you can’t do better than to consult The Living Gluten-Free Answer Book, Practical Answers to 275 of Your Most Pressing Questions by Suzanne Bowland. The author does a terrific job identifying the problems that every gluten intolerant individual faces, from how to decipher food labels to strategies for eating gluten-free at restaurants. The founder and president of GF Culinary Productions, Inc., a company devoted to building awareness of the gluten-free lifestyle nationwide, Suzanne Bowland knows what she’s talking about.

Have you heard about the Taylor Family Foundation Summer Camp for Celiac Kids? Held every July, this fabulous no-cost-to you summer camp is something you should know about. The permanent, really beautiful location is in part of Northern California’s scenic wine country, an hour away from San Francisco, so grown-ups could take a break at the same time. Go to www.ttff.org for details about the July, 2010 summer camp. And yes, I’ll be there to say hello to happy kids and their parents.