We are in Week 3 of the March Madness Kitchen Desserts giveaway with Bob’s Red Mill (CLICK HERE, and scroll to bottom for more details), and my kitchen has had its floors full of gluten free flour and sugar, just because of you (I’m smiling when I say that).
You know –
I use to say that going vegan was the toughest thing in the world. And I do not try to deny it, baking without eggs can be – and is – Read More »
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:
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.
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.
Read More »
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.
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.
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 Read More »
Being 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.
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 Read More »
(Taken from Food Network and Adapted)
Ingredients:
2 cups all-purpose flour ( I used Jules Gluten Free)
1/2 teaspoon baking powder
1/4 teaspoon salt (Omit if you use Earth Balance Butter Sticks)
1 stick unsalted butter, at room temperature (I used Earth Balance)
1/3 cup evaporated cane juice
1 large egg
1/4 cup honey
1 teaspoon vanilla extract (Make Sure GF) Read More »
Santa Hat Cupcakes courtesy of Lauryn Cohen
I know you might think I’m clever, but really, I’m not. Full credit goes to Lauryn Cohen, aka Bella Baker, who came up with this cute concept. Lauren is the queen of sweet and is known for her uniquely creative treats and crafts. She recently launched a holiday baking guide (entitled Sweet Gifts Holiday Baking and Crafting Guide– available nationwide) filled with innovative and delicious recipes for the holidays.
Lauryn was nice enough to share one of her creations with The Family Chef. In this recipe, she calls for a red velvet cupcake (you will find a gluten-free, no-dye recipe in my upcoming cookbook). You can always use a basic vanilla (gluten-free).
Here is her technique for making super cute holiday cupcakes for your friends or family. Read More »
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