I tend to over think blogging so my intent is to be short and sweet (good luck to me). Many years ago, I had a recipe for Lemon Almond Cookies. I had copied it from a magazine (specifically from Gourmet, Feb 1990) and kept it all of these years. It is hand written on a recipe card; I added my own interpretation and instructions. At Christmas, I always made these delicious, sweet and crisp cookies.
I’m not sure of the last time I made them but in recent years, with a gluten-free diet, I haven’t even attempted them. This year, I just couldn’t take it and decided to Read More »
I have tended not to use coconut products as my primary cookie eater isn’t really a fan. However, in an aberrant moment I bought several bags of coconut flour in with my order of brown rice flour, so I need to start using it. I also had a jar of Read More »
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. Read More »
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 Read More »
For the first time in Girl Scout history, gluten-free cookies will be available nationwide from most Girl Scout councils.
The two new gluten-free offerings include: Toffee-tastic, buttery cookies with toffee bits, and Trios, made with real peanut butter, chocolate chips, and whole grain oats.* The newcomers will join legendary classics like Thin Mints and Samoas/Caramel deLites. Not all varieties are available in every market, so contact your local council to inquire about the cookies they will carry this season.
National Girl Scout Cookie Weekend, which has become a national holiday for Girl Scout Cookie fans, will take place February 27–March 1, 2015. Girls across the country will sell cookies at booths, door to door, and through Digital Cookie, the first national digital platform that enables girls to learn 21st-century skills while selling cookies through their own personalized cookie websites or face-to-face using a mobile transaction app. The 2015 Cookie Weekend will mark Read More »
These hazlenut biscotti have a warm, complex flavour with a lighter texture than my usual biscotti. They have a hint of cinnamon but if you want a spicier flavour just add more spice, perhaps with mixed spice or ginger as well as the cinnamon. If you like an iced biscotti, making a glace icing with icing sugar and ginger wine would work well.
I’ll be posting great ways to make your holidays full of delicious food all while keeping it gluten free. Enjoy!
Also, Mariposa Bakery has opened its doors at their new location at the South Entrance of San Francisco’s Ferry Building—great baked goods to go!
Ginger Snap Cookies
What you will need:
1 1/2 cups butter
2 cups white sugar, plus some for rolling
1/2 cup molasses
2 eggs
1/2 cup tapioca flour Read More »
Who doesn’t dream of a really good old-fashioned chocolate chip cookie? The kind you used to make when you were a kid? This is a very easy and quite tasty recipe from Chef Sunshine Best of Your Safe Kitchen in Chicago, IL. Chef Sunshine presented this recipe at the 2008 Gluten Free Cooking Expo and it was loved by all.
Ingredients for Flour Blend:
3/4 cup white bean flour
3/4 cup tapioca flour
3/4 cup arrowroot flour
Ingredients for Cookies:
2 1/4 cups Flour Blend (above)
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup shortening, softened
3/4 cup granulated sugar Read More »
Last year (almost to the day) I posted a recipe for Fruity Pebble Treats after I had gotten “glutened” by eating a rice krispy treat – silly me for missing the MALT flavor ingredient (see my post about the new gluten-free Rice Krispies here). So instead of making the same mistake twice, I followed the advice of one of my readers, Kristi, and made the crispy treats using Fruity Pebbles (I’ve also made them with the cocoa pebbles and both are awesome!). Before making these I called Post to double-check that these two cereals were in fact gluten-free and was assured that they were gluten-free. You can check out the original post here.
A few weeks ago I received an e-mail from Post with the following information:
Thought you might be interested in hearing that longtime favorite Post cereals, Fruity and Cocoa Pebbles, are gluten-free and can be enjoyed on their own or in gluten-free treats!
They also generously sent me a box of each the Fruity Pebbles and Cocoa Pebbles to review. I decided that I would make something with the Fruity Pebbles because as I found out last year Bryan really really likes the Cocoa Pebbles and pretty much Read More »
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