Quinoa is a very nutritious food, being a complete protein, but it can have a rather acrid flavour. This is caused by the coating the seed has to discourage insects from eating it. If you rinse whole quinoa you can get rid of this. I have used rinsed quinoa in these muffins, which I then toasted to a light brown before adding to the flour. The whole quinoa gives a crunchy texture. If you don’t want this blitz the quinoa in a blender to get a smooth texture.
Delicious homemade gluten-free bread ready to eat! Photo 2011 © Teri Lee Gruss
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 Read More »
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 Read More »
Gluten-free shamrock sugar cookies are buttery good, easy to make and a charmin’ St. Patrick’s Day cookie.
You will need a small (about 3/4-inch diameter) shamrock cookie cutter to use as a stencil on your cookies. If you can’t find this type of cookie cutter you can make your own stencil by tracing and cutting a shamrock shape on a plastic kitchen mat (available at most stores in housewares.)
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
For this recipe, you will need:
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.
If you didn’t already know, Betty Crocker does gluten-free cake, cookie, and brownie mixes now. Actually, these have been around for a while, but I’m honestly not a fan of Betty Crocker. Or cake mixes in general for that matter. But if I have to use a cake mix, I’m more than likely not going to eat it, so I usually go for Duncan Hines if it’s on sale or Pillsbury, whichever is cheaper.
A few days ago I realized that February is half over and I hadn’t posted anything since January, so I decided to try out the box of Betty Crocker Gluten Free Devil’s Food cake mix that had been sitting in my pantry for many weeks. I bought it on sale to use for something, I forget what, that I obviously never used it for. I was also in the mood for something chocolate. And easy. Cupcakes made from a mix are
Peaches – Cut into half inch slices
One of my passions in life is baking, but once I learned I had to go gluten-free, I felt I had lost this ability. Not only was I horribly mistaken, but gluten-free baking can actually taste better than baking with wheat flour, yes, even better!
My favorite magazine for the last 15 years has been Food & Wine. Every month when I receive it in the mail, I cannot wait to open it to the index to see what recipes await. The dessert section is the first category I explore, and try. I was so disappointed when I thought I would no longer be able to create the wonderful baked goods published in this bible of mine. Then I saw this recipe, by New York’s Bobby Flay, and decided I have to give it a try. Read More »
Gluten-free Gingerbread Man. istockphotos
This recipe for Gluten-Free Gingerbread Men is adapted from a recipe by Jacqueline Mallorca, “Rice Flour Gingerbread Cows”, featured in her fabulous cookbook, “The Wheat-Free Cook”.
This version is corn free as well as gluten-free and is extra-extra gingery- so cut back on the ginger if you like.
The gingerbread men are decorated with small amounts of Royal Icing and Chocolate Buttercream Frosting but use raisins and nuts for a charming au natural touch. Read More »
This is my first attempt at making any type of pie, but my mom has made this pie recipe dozens of times, so I know it’s good. As with most gluten free pie crusts, you have to press the dough into the pie plate instead of rolling it out. I messed up a bit with this part because I forgot to check the depth on the bottom of the crust. It turned out way too thick… oops. Luckily, the dough tastes like a sugar cookie, so it wasn’t the end of the world. Next time I will remember to check the depth with a fork before baking the crust. Other than that slight misstep, the pie turned out great. Read More »
Gluten-Free Coconut Chocolate Chip Cookies
I look forward to the holiday season – visiting family, friends, the exchanging of gifts. And of course there’s the food. When you aren’t hosting your own thanksgiving, it can be stressful to make sure you aren’t getting any gluten in your diet.
I had to call my boyfriend’s aunt to make sure that the turkey was okay for me to eat, and ask about other side dishes being made. But when it comes to dessert, I don’t expect everyone to cater to me, so I will be bringing my own this year. Normally I make a pie or cake or some sort. This year, I’m making a simple but delicious favorite: chocolate chip cookies.
These cookies are good for those who are on a gluten free diet or even those following a paleo lifestyle. Most paleo peeps don’t eat grains or Read More »
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