Archive for the ‘Baked Goods’ Category

 

Amy Fothergill

Gluten-free Dairy-free Blueberry Muffin Recipe

March 14th, 2013 by Amy Fothergill


Whether you make your own gluten-free flour mix or buy one like Auntie’s Flour Blend, it’s easy to make really tasty muffins. You just need a fool-proof recipe!

I’ve been making these muffins for about 5 years. When my daughter was first diagnosed with a gluten and dairy sensitivity, I put my best foot forward and figured out the perfect combination of ingredients to create a moist and flavorful end product. There are a few rules, though, that are important to follow. Here are my suggestions:blueberry_muffins

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Bella McKenzie

Vegan and Gluten Free “Chocolate” Glazed Donuts

March 12th, 2013 by Bella McKenzie

Let me introduce you to my favorite - and the most popular of my donuts...The Vegan and Gluten Free Chocolatey Glazed Donuts.  No compromise in flavor here!  These are just like the classic favorite, except with a subtle coconut flavor in the amazingly simple and sweet chocolatey glaze, that does not require corn syrup (so its corn free!!).  These donuts are moist, and sincerely decadent.  You will for sure want to eat a second and third - easily.  Just picture yourself in your favorite coffee shop (Starbucks maybe???), served up one of these warm, chocolatey beauties.  I know, I know...

SweetnSavoryLife chocolate glazed donut vegan and glutenfree 431341
Bella McKenzie

Orange Raspberry Blueberry Muffins Recipe

March 4th, 2013 by Bella McKenzie

I once was in a shopping mall in California (Sears, I believe), and read a screen t-shirt that was soooo hilarious to me that I took a picture of it. It said (and I quote), "Muffins are just ugly cupcakes". It had a picture of this beautifully conceited cupcake staring down its low-esteemed muffin companion.

I know - pretty mean - but I had to laugh!

Now of course, I view it as "Cupcakes are just pretty muffins with hats on", but that is neither here nor there.DSC_0239-1

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Amy Fothergill

What are your “Keys to the Kitchen”?

February 25th, 2013 by Amy Fothergill

I’m lucky. I got to ask Aida this question up close and personal. If you don’t know her name, you should. Aida Mollenkamp is California-based food expert, TV host, writer, and culinary curator. She studied at the Cornell Hotel School (like me!) and Le Cordon Bleu Paris before joining CHOW.com where she worked behind the scenes as Food Editor. Eventually, she moved to television where she hosted her Food Network show Ask Aida (you get the pun now) and later the Cooking Channel show, foodCrafters.

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Rachel Lu Muffins: Truly Homemade

February 22nd, 2013 by Candice Rose Clifford

Heading back to school means one thing when you are on a restricted diet: stock up on all your favorites which you can’t find at school. This break I didn’t do much shopping or searching for new products, instead I ate less process foods and stayed away from sandwiches. This resulted in me feeling much better. (more…)

Amy Fothergill

What’s New with Udi’s?

February 5th, 2013 by Amy Fothergill

If you eat gluten-free, you might think there aren't a lot of choices for bread out there. A few years ago, I discovered Udi's products and pretty much haven't gone back since. The bread in particular was so much better than most of the other gluten-free bread that was being sold. Other brands more closely resembled cardboard than anything I would put turkey upon. My kids, at 6 and 4 years old, were able to make the change as well. I noticed though, my son would eat the meat and was very often not eating the bread. We tried toasting it and that really seemed to help. No more bread waste with the exception of a few crusts here and there.

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What do you do if you can't eat gluten, dairy, eggs, or nuts and you love dessert?

Your options are quite limited unless you bake everything yourself. But  now, you can buy pies and cookies that are free of those allergens and still taste amazing.

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The Joy of Cooking: Gerri’s “Sour Cream” Pound Cake

January 28th, 2013 by Candice Rose Clifford

I get so much joy when I cook for others, so last Saturday I threw a little dinner party at my house with two of my close friends. There are so many positives to this:

Positives: I love to cook and bake, It makes me happy, allows me to escape the pain, I can eat a safe meal with friends, I can try out a new recipe, my friends love my cooking, and most importantly,  we always have a good time together.

Today I am going to share with you the dessert I made for the dinner party. It was a cake recipe my mom got from a friend, which I converted to be gluten/dairy free. When making the recipe I had to (more…)

Rudi's Gluten-free BakeryBeing that I am a creature of habit, I am 100% serious when I say that I eat a slice of Rudi’s multi-grain bread every day.

My routine: Wake up. Make omelette. Toast Rudi’s. Enjoy.

So, when I started seeing promotions for Rudi’s new ‘soft & fluffy’ recipe, I was very intrigued and excited for my daily routine to get THAT much better.

Don’t get me wrong, I enjoyed Rudi’s old formula, and loved nothing more than (more…)

Amy Fothergill

Gluten-free Dairy-free Belgium Waffles Recipe

January 9th, 2013 by Amy Fothergill

I don't know about you but when I smell Belgium waffles at those kiosks, I really wish I could eat gluten. Last year I vowed to find a replacement and I must say, I nailed it. I have made it two ways; with the caramelized sugar and without. Both are still delicious and my children are very appreciative of the effort I have made (read: this is not a quick recipe but worth the wait).

This New Year's day, I thought it would be fun to make them as a treat. The crowd (both gluten-free and not) agreed it was a winner. Read through the (more…)