December 6th, 2011 by Teri Gruss, MS
Decorated gluten-free sugar cookies are fast and easy to make using a food processor to mix the cookie dough. You can use either amaranth flour or a combination of rice flours to prepare this recipe, both work well.
The icing recipe was adapted from a recipe by Stephanie Gallagher, About.com Guide to Cooking for Kids, Sugar Cookie Icing Recipe. (more…)
November 15th, 2011 by Leanne Vogel
I loved the idea of gifting my homemade cake stands to friends and families for the holidays. (Thanks everyone!)
Thing is – you can’t really give a cake stand to someone without having treats on it, especially if they know that you love to bake.
So I tried to figure out what seasonal recipe I could make for the stands that I could prepare ahead of time, freeze, would appeal to everyone I know (gluten-free, vegan, egg allergies, potato allergies etc), and will stay on the stand with little concern of things breaking.
Tall order, right? (more…)
November 7th, 2011 by Leanne Vogel
I’m not sure if I’ve ever talked about my parents’ obsession with moving change.
I lived in a total of 12 houses in the first 17 years of my life.
Now, you may not think that’s a lot, but when you factor in that 6 of those 12 were temporary houses while our next house was being complete, that’s a heck of a lot of packing and unpacking in a short amount of time.
Sometimes these temporary houses would have a full kitchen, sometimes they wouldn’t. Sometimes they had a bedroom, sometimes they did not.
To make the transition as easy as possible, my Mom would make hundreds of casseroles. From manicotti, cannelloni, lasagna, to (more…)
October 20th, 2011 by Annie
When I heard that Gluten Free Works were encouraging bloggers to contribute recipes for Halloween/Fall it set me to thinking about some apples that I needed to use up. They had been given to me by a fellow gluten free friend on a recent visit and I wanted to do something with them other than make crumble.
The best kind of gift
I have an apple cake recipe that I always use but I wanted to try making smaller cakes, spiced with the flavours that invoke thoughts of Christmas/Thanksgiving and the warm flavours that we love to wrap ourselves in as the weather turns colder.
I have only recently discovered that my pressure cooker is the best thing to use when (more…)
October 14th, 2011 by Inge/Gillian Harris
Doesn't that look delicious?
There is just something about the combination of peanut butter and chocolate; no matter the recipe it always ends up tasting amazing! Maybe it evokes memories of Halloween as a child? Whatever the reason, this classic duo has made its way into many favorite recipes, including this one. (more…)
October 13th, 2011 by Jennifer Harris
Fall is here and that means pumpkins are starting to appear on your neighbor’s door step and in grocery stores, which is the universal signal to start carving and cooking pumpkin. Why is it most of us tend to cook with pumpkin only around Halloween and Thanksgiving? Pumpkin is loaded with vitamin A, fiber and it is low in calories, so we should find ways to work it into our diet throughout the year.
Pumpkin is very versatile to cook with, so it can be used in both sweet and savory recipes. This Examiner did a little research for gluten-free pumpkin recipes and was amazed at all of the drool-worthy recipes we found. Listed below are just a fraction of the gluten-free pumpkin recipes available online.
What is your favorite way to cook with pumpkin?
Pumpkin – General Recipes
October 1st, 2011 by Teri Gruss, MS
(c) 2011 Teri Lee Gruss
Gluten-free pumpkin doughnut “holes” are easy to make using a mini muffin pan. This recipe is baked, not fried but these delicious pumpkin-rich pastries are anything but fat-free. The warm mini muffins are dipped in melted butter and rolled in spiced sugar.
This recipe was adapted to gluten-free diets from a recipe for “Pumpkin Doughnut Muffins” by DeeDee Stovel which appears in her terrific cookbook, Pumpkin – A Super Food for All 12 Months of the Year.
September 29th, 2011 by Amy Fothergill
When you go to Hawaii, more specifically Maui, it seems like there’s a checklist of what most people do or see like snorkeling, going to Haleakala, seeing a rainbow (maybe even a double!), attending a luau, and driving the road to Hana which includes consuming the famous banana bread from any one of a number of roadside stands.
On our way to Hana, we never made it to one of the roadside banana bread stands, mostly because they all had gluten in them. I did allow myself to taste one local batch from a grocery store in Ka’anapali because I was curious. The family also agreed it was delicious.
When I returned home, I was determined to recreate the same flavor but in a gluten-free variety. After doing some cross referencing, I decided to use (more…)
September 26th, 2011 by Darla
Based on the contents of my past few CSA boxes, zucchini is doing really well this year. Or at least there’s a lot of it growing. It’s a veggie that you can easily add to just about anything, and that’s pretty much what I’ve been doing with it. Grated, it makes a wonderful “raw” pasta substitute, I love it lightly stir-fried with other veggies, it’s delicious sauteed and added to salads, omelets, or whatever else is cooking, and then of course there’s always zucchini bread. My grandmother used to make it every summer. She would bake it in loaves, and then sandwich softened cream cheese between thin slices. It tasted like cake, and I suppose it practically was the way she made it. YUM.
I started looking online for gluten free zucchini bread recipes, and I came across some zucchini mini muffins with chocolate chips over on Elana’s Pantry. I love that website, and I have her Gluten Free Almond Flour cookbook, which I use regularly. She now also has a Gluten-Free Cupcakes book, which is now on my wish list, if anyone is feeling generous.
But I digress. Here is the original Gluten Free Zucchini Chocolate Chip Mini Muffins recipe, and the only things I changed were my typical substitutions using (more…)
September 23rd, 2011 by Lois Parker
Not One, Not Two, But Three Types of Ginger!
This delicious gluten-free cake has a warm spicy flavour from its three types of ginger – fresh, crystallised and dried. The flavour improves when the cake is kept for a few days, so it is great as a bake ahead treat.
This recipe is based on the Ginger Butter Cake in Williams-Sonoma “Essentials of baking” p 100.
140g crystallised ginger, minced
80ml Grand Marnier
250g gf flour (40%urid, 40% tapioca, 20% cornmeal)
3 tsp baking powder
2 tsp ground ginger
185g unsalted butter, room temperature
150g icing sugar
1 tbsp golden or agave syrup
4 large eggs, at room temperature
Grated zest 1 orange (more…)
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