This dry Ranch Mix is not only simple to make, but when prepared as a salad dressing, tastes way better tasting than just about any store bought product. Plus, you don’t get any of those yucky additives and preservatives. It also adds deliciousness to a many other things gluten free – just click the Ranch tag to the right! Note: Choose your herb and spice brands carefully if you are at all concerned with cross contamination. (Special appearance by my carrot-loving photobomber!). Continue Reading
Once upon a time there was a very ripe avocado that I just didn’t want to throw in the trash. It was mostly buttery-yellow inside, but too soft for my personal preference.
I figured I should at least try to make something with it. This soft, moist cookie happened and it got two thumbs up from the family. Continue Reading
Summer is here and the grills are getting busy. Instead of lettuce wrapping your burger or reaching for those store-bought GF hamburger buns, make your own! These soft buns hold together for the duration of burger handling. If you like them, make a double batch, since they can also be frozen after baking and quickly reheated another time. Continue Reading
Remember when the Good Humor truck roamed the neighborhood? My brothers and I were torn between Strawberry Shortcake, Chocolate Éclair (with that frozen chocolate bar on the stick) and the Toasted Almond bar. Of course they are not gluten free, so they are no longer anything but a memory. Continue Reading
A tasty departure from your average, everyday salad! Tomato vinegar compliments the flavors nicely, although balsamic vinegar can be substituted. Don’t have shallots? Substitute chopped garlic and onions. If you cannot find a GF-labeled blue cheese, feta cheese is a viable alternative. I serve this at room temperature, just after it’s assembled. If you prefer, you can chill it, but consume within an hour or so of making it.
Nothing says cardboard (or sugar) like a GF cookie straight out of a box, off the grocery store shelf. No need to settle for that!
Many times, I’ll make extra dough to refrigerate and use over the course of a few days, especially when we’re craving just a couple of fresh-baked cookies after dinner. The dough can also be frozen, defrosted and baked to enjoy another time! Continue Reading
I grew up on NY-style pizza, so my perspective on the best pizza lies with my personal experience. Without gluten, trying to recreate a GF version is nearly impossible, however, family and friends are quite happy with this crust. And it takes pretty good care of my pizza cravings. Continue Reading
Frequently requested by my gluten-eating family, these rolls could be worth the effort if you’ve missed the fresh-baked aroma and texture of cinnamon rolls! Coconut oil is the fat I use for the roll itself, but butter or shortening may be acceptable substitutes. For the optional frosting, butter makes it yummy, but then it wouldn’t be considered dairy free, so coconut oil could be an acceptable substitute. (I’ve not tested any substitutions just yet, but if any of them work, let me know!). They are not your colossal-sized cinnamon roll, but just a bit bigger than a mini-sized roll. Continue Reading