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 24th, 2012 by Jenny Manseau
Bryan loves corn dogs and for many years I would even take a bite of one of them. It was a texture thing to me…I always thought that the corn bread batter would be soggy and mushy and I wanted nothing to do with them. When Bryan came to visit me in California we picked up a box for him (they weren’t gluten-free), but when he left I still had half a box…they ended up in the trash. I told him at some point I will give them a try.
A few months ago I as fortunate enough to sample some of the Applegate Farms new corn dogs - they were delicious!! To my surprise the coating was crunch and not soggy at all. Ever since Bryan has been asking for me to make some…he would really love them to be full of gluten but he’s a good sport and eats what I make. Maybe I’ll surprise him and make some regular ones for him anyway.
Yesterday I decided to make some mini corn dogs just to see how they would (more…)
April 22nd, 2012 by Kristen Beals
OAKLAND, Calif., April 18, 2012 – Add Hidden Valley Salad Dressings to the growing list of foods to clearly call out that they are gluten free.
The makers of Hidden Valley Salad Dressings have added a “Gluten Free” logo to bottles and dry packets of its signature Original Ranch® dressing as well as much of its Farmhouse Originals product line. Packages with the new logo should appear on store shelves this summer.
The packaging change is designed to help (more…)
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 18th, 2012 by Amy Fothergill
I was sitting at the table, reviewing one of my recipes which had not been tested yet for my cookbook. Ranch dressing is one of those items you would assume would be gluten-free until you look at the label. Then you also might see all of the other ingredients that aren’t so appealing.
My kids are big fans of ranch dressing so I thought, why not try it right now? I normally don’t make everything from scratch but I was curious to see if it was worth it to make my own.
Assuming you have the ingredients in your kitchen (which I usually do), this can be whipped up in less than 5 minutes. It’s always better if it sets but if you can’t wait, don’t worry, it’s still great.
When I made it, I called the kids over for a taste test. They grabbed some carrots from the fridge and dug in. My son then announced (more…)
April 17th, 2012 by Petra Aitken
Yes you read right – I made a pizza with an unconventional main crust ingredient – cauliflower. I wanted to try this recipe as gluten free pizza crusts are so expensive to buy and they are often loaded with sugar. I also love a challenge and to try new and different things.
I never thought I would have this problem but I actually don’t have a microwave – the recipe I used for this crust has an alternative though, to steam the cauliflower. However I don’t have a steamer either (or anything that I can use as a steamer as my colander is plastic). Still desperately wanting to make this pizza I decided to use raw cauliflower. And guess what – it worked! So the crust stayed together and looked good, and the pizza tasted awesome!
I would love to say that I was clever enough to come up with this recipe by myself but I actually got it from Recipe Girl.