I’ve been going through an (unplanned) dessert recipe detox since the launch of my dessert cookbook earlier this year.
It’s not that I’ve been avoiding desserts, I just haven’t been interested in making them as much. But, realizing that the last sweet treat I shared with you was this Cherry Chunk Protein Ice Cream on June 18, I knew that something had to be done. Read More »
Gluten Free Rice Marshmallow Square Photo 2009 © Teri Lee Gruss
Gluten-free rice crispie squares are fast, easy and oh, so familiar- a gluten-free kid’s favorite recipe.
Make a batch to take along to sporting events, for sleep-overs or pack a bag for road trips.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients: Read More »
I made ice cream for us today… Read More »
Gluten Free Carrot Cake. Courtesy: Teri Gruss
Moist and luscious, gluten-free carrot cake with cream cheese frosting is a gluten-free favorite at my house. The cake freezes well and the recipe makes one round layer cake, one 13×9-inch sheet cake or 36 cupcakes. Three cups of grated carrots add healthy carotene, a nutrient that the body uses to make vitamin A. Not bad for a cake! Read More »
I would like to first thank Bob’s Red Mill for making this possible. Their products are awesome in taste and quality, and that is why I am truly a fan! I never would have thought that I could make absolutely the best cake donuts both gluten free and vegan before this. I mean, let’s be honest – there is not a lot of vegan and gluten free online. You search online and you find gluten free donuts – with eggs. You find vegan donuts – with Read More »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.
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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.
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