Gluten-Free Goodies from Dark Horse Restaurant

Dee Muma’s gluten-free toffee bars
Dee Muma’s gluten-free toffee bars, Courtesy Dark Horse Restaurant

Dark Horse Restaurant on East Main Street in Riverhead has become well known for it’s gluten-free (GF) baked goods.

Head chef and owner Dee Muma began to think she had gluten-intolerance and started experimenting with baking gluten-free products. Gluten—from the Latin word for glue—is a protein in wheat-, barley- and rye-based foods. It adds elasticity to dough, helps it rise and gives a chewy texture to foods. Oddly enough, gluten is also used in cosmetics, hair products and other skin treatments. Many people find themselves feeling uncomfortable after eating it, so the demand for gluten-free products has risen.

Muma says her first few GF results “tasted terrible,” but after tweaking some ingredients, she soon found them to be among the most popular items on her menu. Recently, she’s added some tasty new items to join Dark Horse’s GF hits, such as blondies, mock rye bread and challah. We’ve shared some of Muma’s recipes below.

Toffee Bars
5 tablespoons softened, sweet (unsalted) butter
1/2 cup packed light brown sugar
1 large egg yolk
1/4 teaspoon salt
1 teaspoon GF vanilla extract
1 cup Bob’s Red Mill baking blend
11/2 teaspoons xanthan gum
6 oz. GF milk chocolate bars or mini chips, melted
1/3 cup finely chopped, lightly toasted almonds

Preheat oven to 350°, generously grease 8” x 8” metal pan.

Cream butter and sugar in mixer for 1 minute on low, 2 minutes on medium.
Add: egg yolk, salt and vanilla, mix on low 30 seconds
Add: baking blend and xanthan mix on medium 11/2 minutes
Spread and pack down dough. Bake 20-22 minutes.
Remove from oven, cover top with chocolate, spread gently with knife so chocolate coats entire top.
Sprinkle on chopped almonds. Enjoy.

16 oz. cooked chick peas
1/4 cup roasted tahini paste
3 tablespoons finely chopped garlic
1/4 cup olive oil
1/4 cup fresh squeezed lemon juice
1 teaspoon salt

Gently sauté the garlic in the olive oil for 2 to 3 minutes, do not let them brown.
Cool for 10 minutes.
Process chickpeas, tahini and salt pulsing in food processor until smooth.
Add lemon juice.
Add garlic olive oil.

Dark Horse Restaurant is located at 1 East Main Street in Riverhead. Call 631-208-0072 or visit

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