Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
- 8 slices of your favorite gluten-free bread
- 4 beaten eggs (more…)
April 26th, 2012 by Teri Gruss, MS
April 20th, 2012 by Teri Gruss, MS
Here’s our latest and favorite gluten-free (and dairy-free) bread recipe. This gluten-free bread has a terrific springiness and is neither too dry or too wet. And, it has a wonderful yeasty flavor and calls for simple ingredients that are easy to find.
When followed exactly this recipe is consistently dependable. The batter rises quickly and as the loaf bakes it doesn’t bubble over the sides of the pan. As it cools it doesn’t cave in.
It’s highly recommended that you use a good kitchen scale to weigh ingredients, don’t substitute with other gluten-free ingredients and use an instant read digital thermometer to know when your bread is done. And if you have a good stand mixer that helps too.
You will see two out-of-the-ordinary recommendations in our new gluten-free bread recipe. The directions call for using both (more…)
April 16th, 2012 by Leanne Vogel
Oh have I got a treat for you today!
I’ve held on to this recipe for months and am wondering why the heck I waited this long to make it. I guess there just isn’t enough time in the day to try each and every single recipe I have pinned, tweeted and Facebooked.
But there will always be enough time for brownies, always. Even if they are months in the (more…)
April 9th, 2012 by Teri Gruss, MS
Use this recipe for Homemade Gluten-Free Flour Blend or your favorite GF all-purpose flour blend.
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes (more…)
March 22nd, 2012 by Betsy Metcalf
Have I mentioned before that I love peanut butter? Well, I do. The other day I was craving the combination of peanut butter and chocolate (again!) so I decided to make peanut butter brownies. I used a recipe from Epicurious as my guide for this experiment, and I must say this dessert turned out very yummy. These brownies had the perfect balance of peanut butter and chocolate goodness. The peanut butter was not overpowering. The brownies sank a little in the middle after I took them out of the oven, but I only used ¼ teaspoon of xanthan gum when I made them. In the recipe below I’ve changed that amount to ½ teaspoon. This extra xanthan gum should deal with (more…)
March 13th, 2012 by Kimberly Bouldin
Did you remember to Spring forward Sunday? I can’t believe it is this time already! I am so excited about it being light later, that I really don’t care about the hour of lost sleep. Make sure to ask me how I feel about that in a couple of weeks when my schedule is all screwed up, okay?
With Spring, comes St. Patrick’s Day and Easter. I don’t quite celebrate St. Patrick’s Day the way I used to, and my body thanks me for that. This St. Patrick’s Day, perhaps I’ll indulge in some green eggs & ham or Pistachio Cheesecake (just happens to be green), instead of green beer.
March 5th, 2012 by Teri Gruss, MS
Our Guide to Low Carb Diets Laura Dolson explains that “While flax is not technically a grain, it has a similar vitamin and mineral profile to grains, while the amount of fiber, antioxidants, and Omega 3 fatty acids in flax leaves grains in the dust.”
All good reasons to add naturally gluten-free flax to your diet! Our recipe for gluten-free banana flax bread is deliciously moist, has all the flavor of our original gluten-free banana bread even though 25% of the gluten-free flour blend has been replaced with freshly ground flax.
February 23rd, 2012 by Teri Gruss, MS
Tired of eating juicy grilled burgers on a heavy, dry, flavorless gluten-free buns? This gluten-free hand-shaped bun recipe makes soft, yeasty authentic looking hamburger buns. It’s adapted from a recipe by Donna Washburn and Heather Butt which appears in their cookbook 125 Best Gluten-Free Recipes.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Makes 6 Buns (more…)
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