Secret Trick to Gluten-Free Cooking: Modification

Secret Trick to Gluten-Free Cooking: Modification

I could spend a whole day mourning the loss of proper croissants. I would also shed tears for crispy baguettes and the act of walking into a restaurant with confidence and full access to the menu. Oh, and eating at other people’s houses without first intensely quizzing them about all ingredients. These are just a few of things I miss about the first gluten-filled 30 years of my life.   The road to embracing a life without gluten is bumpy and full of potholes.  It’s helpful to allow yourself the move through all five stages of the grief process.  For

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Lactose/Gluten Free Mac’n’Peas with Ham

Feeding a gluten free family of five on a budget is no joke, even though I try to make witty remarks about allergy discrimination embedded in the pricing of our safe foods. Blah, blah, costs a lot to produce it in a dedicated facility, I get it.  But $6 for a loaf of bread that is likely to have a hole in the center of it??? I digress. So right here in the middle of April after a few wedding gift purchases, some birthdays, and meaningless resolves to not overdo it on spending for Easter (mostly on food), I find

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Lemon Strawberry Cake

This gluten-free/dairy-free recipe was adapted from a recipe from The Cake Doctor Bakes Gluten Free by Anne Byrn Oil spray for misting the pan 1 T GF flour for dusting the pan 1 large lemon 1 package (15 ounces) yellow gluten free cake mix (I used Betty Crocker) 1/4 c. lemon jello 1/2 c. coconut oil, melted 3 large eggs 1 pack of strawberries 1 tub of coconut whip cream (SO Delicious brand) Preheat oven to 350.  Lightly mist a round spring form pan and dust with the gf flour. Shake out the excess flour and set aside. Rinse and

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Strawberry Muffins

These muffins are dairy and gluten-free, and while not health utterly delicious. 1 cup diary free butter (I used earth’s balance) 2 cups white sugar 2 eggs plus 1 egg white 1 cup unsweetened coconut yogurt (I used So Delicious) 1 teaspoon vanilla extract 1 and 1/2 cups gluten free mama’s almond blend flour (or your preferred GF flour) 1 teaspoon baking powder 1 teaspoon xanthum gum 1/4 teaspoon salt 1 and 1/2 cups fresh strawberries, chopped 1/2 c brown sugar 1 teaspoon cinnamon 1/2 c chopped pecans Preheat oven to 400. Line muffin tins with cupcake liners In a

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